• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.2
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• pp.242-246
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• 1995

This paper was carried out to investigate changes in cell wall, cell wall polysaccharides, pectic substances extracted from cell wall of persimmon fruits treated with polygalacturonase and $\beta$-galactosidase in vitro. Degrading degree of cell wall treated with cell wall-degrading enzymes were higher in order polygalacturonase, polygalacturonase+$\beta$-galactosidase and $\beta$-galactosidase. Contents of soluble pectic substances in cell wall treated with cell wall-degrading enzymes showed as the same order as degrading degree of cell wall, while contents of insoluble pectin lower. Contents of versene-soluble pectin and total pectic substance were not affected by cell wall-degrading enzymes. Contents of uronic acid and hexose in soluble material isolated from cell wall treated with polygalacturonase and mixed enzyme were higher than those of untreatment and $\beta$-galactosidase treatment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.1
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• pp.29-34
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• 1998

This study was investigated to know changes of the cell wall components, cell wall degrading enzyme activities and contents of soluble protein of strawberry during ripening and softening. The contents of water soluble substances were slightly increased during ripening, but the contents of alcohol-insoluble substances were not changed. The contents of pectin were not changed at green mature and turning stage, while decreased after mature stage. The contents of alkali-soluble hemicellulose and cellulose were increased during ripening and softening. The contents of water-soluble and saltsoluble protein were not changed, but the content of cell wall protein was slightly decreased during ripening. The content of total protein was increased at turning stage, it is not changed after turning stage. $\beta$-Galactosidase activity was increased during ripening, and pectinmethylesterase activity was decreased at turning. Phenylalanine ammonia-lyase activity was changed up to mature stage, but decreased at overripening stage. Polygalacturonase and cellulase activities were not detected at all of ripening stages.

• YAKHAK HOEJI
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• v.39 no.5
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• pp.535-540
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• 1995

The purpose of this research was to investigate effects of glycyrrhizin on the differentiation of preadipocytes, 3T3-Ll cells and to characterize the action of glycyrrhizin that affect the responses of 3T3-Ll cells during differentiation. The differentiation of 3T3-Ll cells was stimulated by glycyrrhizin, and triglyceride contents was increased in the differentiated 3T3-LI cell extracts. Total protein contents was increased by glycyrrhizin or inductive agents in the differentiated 3T3-Ll cell extracts. Calmodulin contents was increased by inductive agents, but the contents was not affected by glycyrrhizin in the differentiated 3T3-Ll cell extracts. The results suggest that glycyrrhizin has a stimulating activity of adipose conversion, but the activity is not related to calmodulin contents during the process of differentiation of 3T3-LI cells.

• Journal of Plant Biology
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• v.32 no.4
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• pp.215-226
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• 1989

The effects of Ca2+ on polyamines on callose contents of carrot suspension cultured cells were studied. The regeneration process of the cell wall of carrot protoplast observed through the electron microscope. Treatment of the carrot suspension cultured cells with Ca2+ and polyamines resulted in considerable increase on callose contents at 0.1 mM of Ca2+ and polyamines, particulary spermidine. Poly-L-lysine and poly-L-ornithine increased about 30% and 100% of callose contents than that of the control respectively, whereas verapamil and flunarizine markedly decreased the callose contents. These effects of Ca2+ of free ion rather than as Ca2+-calmodulin complex. During the cultivation of the protoplast, the regeneration of the cell wall was somewhat observed on the 4th day, however, it was inhibited by verapamil. These results suggested that the promotive action of Ca2+ and polyamines were manifested in the callose contents and the regeneraton of the cell wall.

• Food Science of Animal Resources
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• v.33 no.4
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• pp.481-486
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• 2013

This study evaluates the effects of fat contents on the thermal resistance, antibiotic sensitivity, and Caco-2 cell invasion of Listeria monocytogenes. Ten strain mixture of L. monocytogenes in milk (0, 1, and 4% fat) and pork sausage patties (10, 20, and 30% fat) were exposed to $63^{\circ}C$. To evaluate effects of fat on the antibiotic sensitivity of L. monocytogenes, the L. monocytogenes strains NCCP10811 (most antibiotic resistant to streptomycin) and NCCP10943 (most antibiotic sensitive to streptomycin) were exposed to different fat contents in milk and pork sausage patties, and L. monocytogenes from the foods were used for antibiotic sensitivity assays. The most invasive L. monocytogenes strains (NCCP10943) was exposed to different fat contents in milk or pork sausage patties, and L. monocytogenes from the foods were used for the Caco-2 cell invasion assays. The reductions of L. monocytogenes populations were not generally influenced by fat contents. The L. monocytogenes subjected to milk fat had increased sensitivities (p<0.05) due to some antibiotics. In addition, Caco-2 cell invasion efficiency of L. monocytogenes NCCP10943 increased (p<0.05) as fat contents increased. These results indicated that higher fat contents may be related to L. monocytogenes invasions and heat resistances in pork sausage patties, but the relationship between fat and antibiotic sensitivity varied according to antibiotics, strains, and fat contents.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.3
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• pp.363-369
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• 2003

In this study, cell cracker method as a non-collision method was evaluated for the possibility of new red ginseng grinding technique. The moisture contents were 3.16% for the powder pulverized by hammer mill (group A) and 6.30% for the powder produced by cell cracker (group B), and the difference between both groups was significant, The contents of other component such as ash, crude lipid, reducing sugar, total sugar, acidic polysaccharide, crude fiber and crude protein between both groups were not significant. There were no significant differences in phenolic compound, fatty acid, amino acid, free sugar, crude saponin and ginsenosid contents between both groups. And also the contents of mineral components were evaluated to determine the incorporation of red ginseng powder during grinding, and also the differences of those between both groups were not significant.

• International Journal of Contents
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• v.8 no.3
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• pp.100-104
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• 2012

In this paper, a unit cell for low pass filter design by using composite right and left-handed transmission line in conductor-backed coplanar waveguide is proposed. The characteristics of the unit cell are analyzed in order to design a low pass filter in small sizes. By changing the sizes of the unit cell, the parameters of right-handed and left-handed immittance components are changed and the desired characteristics of the unit cell are achieved. The equivalent circuit of the unit cell is extracted and analyzed either. As a result, the simulation results of the unit cell and the equivalent circuit are almost identified. The movement and energy distributions of electromagnetic field are shown to confirm the property of the unit cell. In the end, a low pass filter is demonstrated by cascading three proposed unit cells, which shows cutoff frequency of 1.53GHz and deep attenuation from 2.23GHz to 4.49GHz lower than -50dB.

• Korean Journal of Microbiology
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• v.24 no.3
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• pp.276-287
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• 1986

Chlorella ellipsoidea were cultured in the media containing rifampicin for 7 days. Aliquot cells were taken out after the inoculation and at intervals during cultivation and growth rate of Chlorella cells was measured. In order to investigate the effect of rifampicin on the nucleic acid synthesis, nucleic acid and RNA polymerase were extracted from chloroplast isolated from these cells, and the contents of nucleic acid and activity of enzyme were measured to compared with those of the control. The inhibitory concentration of rifampicin on growth was 80 ppm. The DNA contents in chloroplasts isolated were decreased 60% to compared with control, whole cells were markedly decreased 70% by rifampicin. The contents of base in the RNA were decreased 46% by rifampicin in shole cell, and 77% of base contents were decreased in chloroplast. Rifampicin also inhibited the activity of RNA polymerase, therefore whole cell was decreased 10% of activity and chloroplasts were decreased 42% of activity.

• Food Science and Preservation
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• v.3 no.2
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• pp.113-120
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• 1996

This study was conducted to understand the characteristics of fruit softening during ripening which causes deep loses in quality of horticultural products during storage and marketing process after harvest. The changes of cell wall components during ripening was investigated. The climacteric rise was between 42 and 49 days after anthesis and then decreased. Ethylene evolution was similar to respiration. The hardness of fruit decreased markedly at this climacteric period and significances of textural parameters among the ripening periods were recognized but the significance between 50 and 55 days after anthesis was not. Sugar components of cell wall polysaccharides were uronic acid, galactose, glucose, arabinose, xylose, rhamnose, mannose and fucose. The contents of arabinose and mannose in alcohol-insoluble solids fraction increased, but other sugars were not changed. In cell wall fraction, the contents of uronic acid, galactose, glucose and arabinose were comparatively high, but galactose, arabinose and ironic acid were decreased markedly during ripening. ironic acid occupied above 75% of total monosaccharide in pectin fraction and decreased markedly during ripening. In acid-soluble hemicellulose fraction, the contents of uronic acid, glucose, galactose and rhamnose were high and they decreased from 50 days after anthesis. The contents of glucose and xylose were high in a alkali-soluble hemicellulose fraction and they decreased markedly at 55days after anthesis.

• Korean Journal of Food Science and Technology
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• v.22 no.7
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• pp.738-742
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• 1990

Cell wall components were decreased during maturation and postharvest of persimmon fruits. Contents of pectin and alkali-soluble hemicellulose were increased during maturity, but those of acid-soluble hemicellulose were decreased. Contents of pectin and alkali-soluble hemicellulose were decrease in soft persimmon, whereas acid-soluble hemicellulose was increased remarkably. Cellulose contents were increased during maturation and this tend was notable in soft persimmon. Contents of cell wall polysaccharides per 100g-fresh weight were decreased. Contents of total pectin and insoluble pectin were increased during maturation but decreased in soft persimmon. Content of water-soluble pectin was increased during maturation and postharvest.