• YAKHAK HOEJI
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• v.39 no.1
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• pp.78-84
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• 1995

Based on Computer graphics molecular modeling method, quinolone derivatives as DNA-gyrase inhibitors formed stable DNA-intercalation complex with deoxycytidilyl-3',5'-deoxy guanosine[d($C_{p}G)_{2}$] dinucleotide. When d($C_{p}G)_{2}$ and d($A_{p}T)_{2}$, were compared in order to find out which DNA could form more stable DNA-Drug complex based on interaction energy($\Delta$E) and DNA-Drug complex energy, d($C_{p}G)_{2}$ resulted in lower energy than d($A_{p}T)_{2}$.

• Journal of Food Hygiene and Safety
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• v.14 no.1
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• pp.115-121
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• 1999

The effect of storage temperature and time on the contents of metal (Pb, Sn and Fe), vitamin C, color and pH was studied for canned pineapple juice (PJ) and pineapple slice (PS) which were stored for 120 hours at 5 and 2$0^{\circ}C$ and analyzed at 24 hours intervals. The results are as follows; 1. The metal contents of PJ and PS were in the rank of 24<48<72<96<120 hours by storage time at 5 and 2$0^{\circ}C$. These contents were increased to 44.1%/24 hrs of Ph, 18.0%/24 hrs of Sn, 34.6%/24 hrs of Fe but decreased to 6.0%/24 hrs of vitamin C in PJ and PS during 120 hrs. Storage times were correlation to contents of metal and pH but was not correlation to vitamin C contents. These were increased to 37.7%/24 hrs of Pb, 18.8%/24 hrs of Sn, 34.6%/24 hrs of Fe, but decreased to 6.0%/24 hrs of vitamin C. 2. These were increased to 10.6% of Pb, 3.7% of Sn, 11.3% of Fe in PJ and to 33.7% of Pb, 4.8% of Sn, 37.6% of Fe in PS at 2$0^{\circ}C$ than 5$^{\circ}C$ but vitamin C contents were decreased to 8.2% in PJ and 2.7% in PS at 2$0^{\circ}C$ than 5$^{\circ}C$. This fact suggests that more attention be paid in handling canned PJ and PS after opening in order to avoid the decreasing vitamin C and the hazard from Pb, Sn, Fe. 3. Changing factors in Pb, Sn, Fe and vatiamin C content were in the rank of storage temperature$0^{\circ}C$.

• Honam Mathematical Journal
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• v.1 no.1
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• pp.1-9
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• 1979

Positive Local Coordmate($(x^1,x^2,{\cdots}x^n)$)을 갖는 Oriented Manifold M을 생각한다. M이 Compact Carrier를 갖는 경우, M위의 n차(次) Differential Form ${\phi}^{(n)}$의 적분(積分)을 $${\int}{\phi}^{(n)}=\sum_{\alpha}{\int}_{-{\infty}}^{\infty}{\cdots}{\int}_{-{\infty}}^{\infty}f_{\alpha}{\phi}^{(n)}dx^1{\cdots}dx^n$$로 정의(定義)하며 (정의(定義) 7), M위의 p 차(次)의 Differential form $\beta^{(p)}$와 Differential simplex $S^{(p)}=(S^{(p)},\;{\pi},\;{\varepsilon})$에 대하여 $S^{(p)}$위의 $\beta^{(p)}$의 적분(積分)을 $${\int}_{^{(p)}S}{\beta}^{(p)}={\int}_{S^{(p)}}{\varepsilon}{\pi}^*{\beta}^{(p)}={\int}_{E^p}f{\cdot}{\varepsilon}{\cdot}{\pi}^*{\beta}^{(p)}$$로 정의(定義)한다 (정의(定義) 9). 단(但) $\bar{S}^{(p)}$는 $S^{(p)}=(p_0{\cdot}p_1{\cdots}p_p)$에 의(依)하여 Spanning 되는 $E^p$의 Subspace이고 f는 $\bar{S}^{(p)}$의 특성함수(特性函數)이다. 이때 (n-1)차(次)의 Differential Form ${\beta}^{(n-1)}$이 Compart인 Carrier를 가지면 ${\int}d{\beta}^{(n-1)}=0$이 됨을 고찰(考察)하며(정리(定理 8), (p-1)차(次) Differential Form ${\beta}^{(p-1)$과 p차(次) Differential Chain $C^{(p)}$에 관(關)하여 $${\int}_{C^{(p)}}d{\beta}^{(p-1)}={\int}_{{\partial}C^{(p)}}{\beta}^{(p-1)}$$이 성립(成立)함을 구명(究明)하려 한다(정리(定理) 10).

• Journal of The Korean Dental Society of Anesthesiology
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• v.14 no.1
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• pp.49-56
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• 2014

Background: Propofol (2.6-diisopropylphenol) is a widely used intravenous anesthetic agent for the induction and maintenance of anesthesia during surgeries and sedation for ICU patients. Propofol has a structural similarity to the endogenous antioxidant vitamin E and exhibits antioxidant activities.13) However, the mechanism of propofol on hypoxia/reoxygenation (H/R) injury has yet to be fully elucidated. We investigated how P-PostC influences the autophagy and cell death, a cellular damage occurring during the H/R injury. Methods: The groups were randomly divided into the following groups: Control: cells were incubated in normoxia (5% CO2, 21% O2, and 74% N2) without propofol treatment. H/R: cells were exposed to 24 h of hypoxia (5% CO2, 1% O2, and 94% N2) followed by 12 h of reoxygenation (5% CO2, 21% O2, and 74% N2). H/R + P-PostC: cells post-treated with propofol were exposed to 24 h of hypoxia followed by 12 h of reoxygenation. 3-MA + P-PostC: cells pretreated with 3-MA and post-treated propofol were exposed to 24 h of hypoxia followed by 12 h of reoxygenation Results: The results of our present study provides a new direction of research on mechanisms of propofol-mediated cytoprotection. There are three principal findings of these studies. First, the application of P-PostC at the onset of reoxygenation after hypoxia significantly increased COS-7 cell viability. Second, the cellular protective effect of P-PostC in H/R induced COS-7 cells was probably related to activation of intra-cellular autophagy. And third, the autophagy pathway inhibitor 3-MA blocked the protective effect of P-PostC on cell viability, suggesting a key role of autophagy in cellular protective effect of P-PostC. Conclusions: These data provided evidence that P-PostC reduced cell death in H/R model of COS-7 cells, which was in agreement with the protection by P-PostC demonstrated in isolated COS-7 cells exposed to H/R injury. Although the this study could not represent the protection by P-PostC in vivo, the data demonstrate another model in which endogenous mechanisms evoked by P-PostC protected the COS-7 cells exposed to H/R injury from cell death.

• Applied Biological Chemistry
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• v.41 no.7
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• pp.545-549
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• 1998

This study was carried out to improve the storage stability of export peeled-chestnuts using electrolyzed acid-water, because ice-cold tap water generally used to store export peeled-chestnuts grew turbid during the cold chain, decreasing the quality. The changes of pH and turbidity in the electrolyzed water used for storing peeled-chestnuts were investigated. The pH value rapidly changed when stored at $30^{\circ}C$, whereas it very slowly changed at $4^{\circ}C$. This was especially evident by the change in pH from 2.5 to 3.4 of the electrolyzed acid-water after 8 days. In the case of turbidity, closely correlated with the pH change, the electrolyzed water used for storing peeled-chestnuts was very turbid when stored at $30^{\circ}C$, but it was not even until 14 days at $4^{\circ}C$, as evident by the absorbance $(OD_{660})$ of electrolyzed acid-water at pH 2.5 and $4^{\circ}C$ being only 0.01 after 14 days and 0.11 after 35 days. Sensory evaluation, tested by expert panel, of the chestnuts stored in electrolyzed water was not significantly different compared to the control.

• Herbal Formula Science
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• v.12 no.1
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• pp.195-208
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• 2004

Objective: This study was conducted to investigate the effects of Aconiti Tuber on the plasma IL-6 and $TNF-{\alpha}$ level in mice stimulated by intracerebroventricular(I.C.V.) Injection of Lipopolysaccharide(LPS). Method: 6 mice were assigned to each of the normal group, the control group, and the experimental group. In the normal group only saline was administered intragastrically, and in the control group LPS was injected intracerebro-ventricularly 1 hr after intragastric administration of saline. In the experimental groups (Aconiti Tuber 0.5g/kg, Aconiti Tuber 1.0g/kg, Aconiti Tuber 3.0g/kg) each sample was administered intragastrically to mice 1 hr prior to the stimulation by LPS I.C.V. Injection. To measure the plasma IL-6 and $TNF-{\alpha}$ level of mice, their blood samples were collected from retro-orbital plexus, immediately centrifuged at $4^{\circ}C$, and plasma was removed and stored frozen at $-83^{\circ}C$ for later determination of plasma IL-6 and $TNF-{\alpha}$. Result : 1. LPS I.C.V. Injection increased plasma IL-6 level significantly in a dose-dependent manner compared with normal group(P<0.01). The plasma IL-6 concentration reached a significant maximal level about 1 hr after LPS I.C.V. Injection(P<0.001). LPS I.C.V. Injection increased plasma $TNF-{\alpha}$ level significantly in a dose-dependent manner(P<0.05). The plasma $TNF-{\alpha}$ concentration reached a significant maximal level about 1 hr after LPS I.C.V. Injection(P<0.001). 2. Sample A group to which Aconiti Tuber(0.5g/kg) was administered intragastrically 1 hr prior to the stimulation by LPS I.C.V. Injection showed insignificant lower plasma IL-6 level in 1 hr than control group(P<0.0635), and sample B group (Aconiti Tuber 1.0g/kg) showed significant lower plasma IL-6 level in 1 hr than control group(P〈0.05), and sample C group (Aconiti Tuber 3.0g/kg) showed significant lower IL-6 plasma level in 1 hr than control group(P<0.01). 3. sample A group to which Aconiti Tuber(0.5g/kg) was administered intragastrically 1 hr prior to the stimulation by LPS I.C.V. Injection showed insignificant lower plasma $TNF-{\alpha}$ level in 1 hr than control group(P>0.05), and Both sample B(1.0g/kg) and sample C(3.0g/kg) groups showed significant lower $TNF-{\alpha}$ plasma level in 1 hr than control group(P<0.01). These data revealed that Aconiti Tuber might have the anti inflammatory effect by reducing the plasma IL-6 and $TNF-{\alpha}$ level in a dose dependent manner in mice LPS I.C.V. Injection.

• Korean journal of food and cookery science
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• v.13 no.3
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• pp.364-368
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• 1997

The vitamin C contents in Mulkimchi (watery kimchi prepared with Yulmoo, leaf radish) were analyzed during its fermentation and storage at 30$^{\circ}C$, 15$^{\circ}C$ and 4$^{\circ}C$, respectively. The total amount of vit. C in Mulkimchi fermented for 1 day at 30$^{\circ}C$ was rapidly increased to the highest level of 20 mg％. At this time, Mulkimchi showed pH 4.5 and 0.2% of total acidity expressed in lactic acid. The total microbes of the kimchi amounted to 10$\^$8/ cfu/$m\ell$ which are mostly found to be lactic acid bacteria. However, the amount of vitamin C in Mulkimchi was decreased gradually during the storage at 30$^{\circ}C$, 15$^{\circ}C$ and 4$^{\circ}C$ for 9 days. In the Mulkimchi fermentated at 15$^{\circ}C$, the maximum amount of vitamin C was 15 mg％ at 4 to 5 day-fermentation. The pH of this kimchi was 4.0 and its acidity was 0.15% as lactic acid. When the storage temperature was dropped to 4$^{\circ}C$ after 1 day-fermentation at 15$^{\circ}C$, its vitamin C didn't reach the above level after 9 day storage. As the fermentation temperature was kept at 4$^{\circ}C$, the content of vitamin C in Mulkimchi remained at 10 mg％ of its initial storage and didn't change through the 9 days storage.

• Korean Journal of Food Science and Technology
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• v.21 no.3
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• pp.351-359
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• 1989

This study was conducted to observe the physico-chemical exchange and effect of amino-carbonyl reaction between fructose and glycine . When various buffer solutions were added to equimolar mixture of fructose and glycine at pH 6.0 and $100^{\circ}C$, the browning effect was markedly observed by Mcllvaine buffer. Among the combinations of temperature and reaction time, the deep browning effect was obtained above $100^{\circ}C$, 3hr A marked browning effect obtained above pH 7.0 but little observed below pH 7.0. The browning effect was markedly increased at high fructose concentration. It required 4.0hrs and 32.9hrs to decrease 50% of initial concentration of fructose and glycine at $100^{\circ}C$ and pH 7 but 0.9hrs and 3.8hrs at $120^{\circ}C$, pH 7.0, respectively. The rate constant of fructose and glycine at $100^{\circ}C\;and\;120^{\circ}C$ were $1.78{\times}10^{-1},\;2.11{\times}10^{-2}\;and\;7.74{\times}10^{-1},\;1.83{\times}10^{-1}$, respectively. The formation of HMF was likely to follow the first order kinetics. The addition of 0.1M sodium sulfite, 0.1M sodium bisulfite and 0.1M calcium chloride to equimolar mixture (0.05M) surpressed the reaction up to 76.8%, 76.8% and 96.4%, respectively.

• The Korean Journal of Food And Nutrition
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• v.30 no.2
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• pp.388-394
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• 2017

This study investigated the stability of ethanolic extract from fermented Cirsium setidens Nakai (FCSN) in order to develop functional materials during different storage conditions. We evaluated pectolinarin and pectolinarigenin contents, total phenol content and antioxidant activity (DPPH radical scavenging activity and FRAP assay) of ethanolic extract from FCSN obtained by bioconverison at various temperatures (4, 25 and $50^{\circ}C$) and pHs (4.0, 7.0 and 10.0). Our results show that the pectolinarin, pectolinarigenin, and total phenol contents in ethanolic extract from FCSN were decreased during the storage periods. Moreover, the DPPH radical scavenging activity did not significantly change at $4^{\circ}C$ and $25^{\circ}C$. Pectolinarin and pectolinarigenin contents, total phenol content and DPPH radical scavenging activity of ethanolic extract from FCSN at acidic pH (pH 4.0) and neutral pH (pH 7.0) were higher than those at the alkaline pH range. These results indicate that the optimum storage condition of the ethanolic extract from FCSN was $4^{\circ}C$ and pH 4.0~7.0 range.

• Food Science of Animal Resources
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• v.31 no.4
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• pp.588-595
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• 2011

In this study, the effects of red ginseng extracts (RGE), which has been used as an antioxidant and antimicrobial agent, on pork sausage were evaluated. The treatments were as follows; addition of 0.01% sodium ascorbate (V), 0.5% RGE (T1), 1.0% RGE (T2) and 1.5% RGE (T3) to the basal formula (C). T3 had a significantly higher pH, cooking loss and yellowness ($CIEb^*$) and lower lightness (CIE $L^*$) and redness (CIE $a^*$) than the other samples. The hardness and surface hardness values of 1.5% RGE treated sample were significantly lower (p<0.01) than those of C. However, the cohesiveness values of the RGE samples were higher than the others (p<0.05). In the sensory evaluation, no significant differences in color, taste, texture, juiciness and acceptability were observed among the tested samples, while, the aroma scores of T2 and T3 were higher than those of the C and V samples (p<0.05). The TBARS values of RGE treated groups were higher (p<0.05) than the C sample after 1, 2 and 3 weeks of storage; however, this value did not increase with storage time (p>0.05). When the RGE concentration was high, the reduction in total plate counts and VBN value at week 3 and 4 of storage (p<0.01) decreased. In conclusion, red ginseng extracts seemed to have a positive impact on lipid oxidation, aroma and the microbial characteristics of pork sausage.