• Journal of Ginseng Research
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• v.19 no.2
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• pp.144-152
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• 1995

This study was carried out in order to utilize ginseng marc (GM), a byproduct produced during the preparation of ginseng extract. For the utilization of GM as coffee-replacing beverage, GM was roasted at 140-23$0^{\circ}C$, for 10-30 min to generate coffee-like flavor and taste. The physicochemical changes in GM induced by roasting process was measured. Weight and moisture contents of GM abruptly decreased while roasting at various temperature and period of time, and the amount of water-extracted solid substances decorated beyond 23$0^{\circ}C$. Among the proximate components, total and free sugar decreased remarkably, while crude fat content increased. Crude protein content did not change by the roasting process. pH derides to pH 4.9 after 30 min at 20$0^{\circ}C$, but increased at higher temperatures. Hunter color L value of the GM powder decreased, whereas a and b values, increased up to 10 times as compared to that of the control. The brown color(O, D 490 nm) in 50% ethanol extract of the roasted GM was 46 times higher than that of the control.

• Applied Biological Chemistry
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• v.35 no.2
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• pp.69-75
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• 1992

Viscosity changes of acidified milk at the various pH $ranges(5.2{\sim}4.2)$was measured as a function of temperature. The rate and extent of acid-induced coagulation of milk protein were monitored by turbidity changes as a function of temperature, preheating and salt. Relative viscosities of acidified milk were also measured. The coagulation of casein occurred in a specific pH range and was accompanied by a sharp increase in viscosity at pH of $5.0{\sim}5.2$, depending on the heating temperatures. Onset pH of coagulation and maximum coagulation rate were enhanced by increasing temperatures and preheating process and reduced by addition of salt. Relative viscosity of acidified milk was reversed at the same conditions, reflecting the size of casein coagulum formed was related to the coagulation rate.

• The Korean Journal of Food And Nutrition
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• v.13 no.1
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• pp.83-87
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• 2000

The effect of commerical bacteriocin(Bc) was studied on some quality changes during fermentation of Kimchi at $25^{\circ}C$. The Bc additon by 1.0, 3.0 and 5.0% was found to be effective in extension of pH decrease to reach the optimal pH of pH 4.0~4.2. Thel effect increased with an increase in bacteriocin concentration. The color values of 'L' and 'b' of the Kimchi liquid increased while 'a' value decreased during fermentation. The hardness also increased until 21 hours and then decreased and a slightly more hardness measured at the late stage of fermentation.

• The Korean Journal of Physiology and Pharmacology
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• v.5 no.6
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• pp.467-477
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• 2001

We examined astrocyte regional heterogeneity in their morphological changes in response to various stimuli. Astrocytes were cultured from six different neonatal rat brain regions including cerebral cortex, hippocampus, cerebellum, mid brain, brain stem and hypothalamus. Astrocyte stellation was induced by serum deprivation and the maximum stellation in different regional astrocytes was achieved after 2 h. After 24 h, in all astrocyte cultures, the level of stellation returned to their original level. Cerebellar or hypothalamic astrocytes were the most or the least sensitive, respectively, to serum deprivation. The order of maximum sensitivity to serum deprivation among different regional astrocytes was: cerebellum＞mid $brain{\ge}hippocampus,\;brain\;stem{\ge}cerebral$ cortex＞hypothalamus. Isoproterenol-induced astrocyte stellation was also examined in different regional astrocytes, and similar order of maximum sensitivity as in serum deprivation was observed. Next a possible developmental effect on astrocyte morphological changes was examined in cerebral cortex and cerebellum astrocytes cultured from postnatal day 1 (P1), P4 and P7 rat brains. A much higher sensitivity of cerebellum astrocytes to serum deprivation as well as isoproterenol treatment was consistently observed in P1, P4 and P7-derived astrocytes compared to cerebral cortex astrocytes. The present study demonstrates different regional astrocytes maintain different levels of morphological plasticity in vitro.

• Applied Biological Chemistry
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• v.36 no.4
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• pp.260-264
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• 1993

In order to determine the stability of ginseng components in this salt concentration when used to ginseng as additive ingredient of sauces or seasonings, we study on the content and charactristic of ginsenosides and changes in pH and color, ginseng tail and ginseng extract were treated with various concentration of NaCl solution. In this experiment, extract of ginseng tail were increased in pH as NaCl concentration were increased, but ginseng extract have not changed evidently. The both solution were decreased in color as the salt concentration were increased. Yield of n-butanol extract was decreased in 5% NaCl concentration, while it was increased in the above concentration, and ginseng extract was changed higher than ginseng tail. Ginsenosides content were increased in 5% NaCl concentration, both $ginsenosied-Rb_1$, $-Rb_2$, -Rc, -Rd of diol line and ginsenoside-Re of triol line and increased in above NaCl concentration. Especially ginsenoside-Re showed to sensitive response to the changes of the salt concentration.

• Journal of Ginseng Research
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• v.32 no.2
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• pp.127-134
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• 2008

This study was carried out to investigate the changes of ginsenosides composition in Korean red ginseng water extract (RGWE) after heated with high temperatures above $100^{\circ}C$. RGWEs were adjusted with pH 3.0, pH 7.0 and pH 10.0, respectively, and then heated at 100,110 and $120^{\circ}C$ for 30 minutes by using autoclave. Total ginsenosides of RGWE treated with heating showed decreasing tendency when compared with control. By TLC analysis, decreasing effect of ginsenosides in RGWE were significantly observed in the acidic condition of pH 3.0, particulary. By HPLC analysis, total ginsenoside of control showed 1.89%, while those of RGWE treated with 100, 110 and $120^{\circ}C$ showed 1.22, 1.05 and 0.97%, respectively. The ratio of protopanaxadiol (PD) to protopanaxatriol (Pr) saponins in control was 1.89, while that of PD/PT in treated RGWEs were level of 1.33 to 1.47. By the result of decreased ratio of PD/PT in RGWE, it was considered that PD type saponin such as ginsenoside$-Rb_{1}$, $-Rb_{1}$, -Rc and -Rd was more unstable than PT type saponin such as ginsenoside-Re and Rg against high temperature heating above $100^{\circ}C$.

• Journal of the Korean Society of Food Culture
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• v.10 no.2
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• pp.97-100
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• 1995

Three potato cultivars were prepared as slices and stored for 4 weeks at $5^{\circ}C$. Changes in Vitamin C content and other quality factors, such as color, pH, soluble solid and protein content were determined. Vitamin C content and L value decreased in three potato cultivars. Initial Vitamin C contents of three potato cultivars varied from 49.27 mg% in Sumi to 56.40 mg% in Namjak. Changes in L value showed that the tendency of browning in Daejima was slower than Sumi and Namjak. Changes in pH were small. Soluble solids and protein content increased and varied by cultivar. From the correlation analysis, correlation between browning degree and Vitamin C content was low in three potato cultivars.

• Bulletin of the Korean Chemical Society
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• v.34 no.11
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• pp.3405-3409
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• 2013

The activation of heat shock factor 1 (HSF1) can be induced by the changes in environmental pH, but the mechanism of HSF1 activation by acidification is not completely understood. This paper reports that a low pH (pH~6.0) can trigger human HSF1 activation. Considering the involvement of the imidazole group of histidine residues under acid pH stress, an in vitro EMSA experiment, Trp-fluorescence spectroscopy, and protein structural analysis showed that the residue, His83, is the essential for pH-dependent human HSF1-activation. To determine the roles of His83 in the HSF1-mediated stress response affecting the cellular acid resistance, mouse embryo fibroblasts with normal wild-type or mutant mouse HSF1 expression were preconditioned by heating or pH stress. The results suggest that His83 is essential for HSF1 activation or the HSF1-mediated transcription of heat shock proteins, in protecting cells from acid pH stress.

• Korean Journal of Environmental Biology
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• v.23 no.3 s.59
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• pp.221-227
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• 2005

The effects of light and $CO_2$ on the electrophysiological characteristics of guard cells in the intact leaf and isolated epidermis have been investigated. Fast hyperpolarization of guard cell apoplastic PD in the intact leaf was recorded reaching up to around 7 mV and 20 mV in response to light and $CO_2$. Whenever the experiments were attempted with isolated epidermis, there was no response to light and $CO_2$. In order to determine the influence of the mesophyll cells, the apoplastic PD of guard cells in isolated epidermis was measured in the presence of the mesophyll supernatant or the control medium. The apoplastic PD in isolated epidermis was hyperpolarized to -7mV, changing from -22mV to -29mV at 40 min. But, when isolated epidermis was incubated with the supernatant from mesophyll cells incubated in the light, the apoplastic PD in isolated epidermis was hyperpolarized to -19 mV, changing from -22 mV to -40.5 mV. $CO_2$ also caused a change of 0.1 to 0.3 pH unit in the intact leaf. However, this change was absent in isolated epidermis. A vibrating probe was used to detect the change in electrical currents at the surface of excised intact leaves and isolated epidermis. The reading of excised intact leaves in the dark was $0.5\muA\;cm^{-2},$ remaining steady until illuminated. Light increased the current on the surface of excised leaves to about $0.8\muA\;cm^{-2},$. However, light had no effect in the current on the surface of isolated epidermis. Apoplastic pH changes across the stomatal complex in response to light and dark were measured both in the intact leaves and isolated epidermis over the same time period using pH micro-electrodes. The guard cell wall of intact leaf was acidified to 2.5 pH unit, falling from pH 7.5 to pH 5.0 in the first 10 min. in the light. At the same time the guard cell wall pH of isolated epidermis fell from pH 7.5 to pH 7.0 at 10 min. The guard cell wall pH of isolated epidermis incubated in the mesophyll supernatant fell from pH 7.6 to pH 6.7 at 10 min. Likewise, It could be imagined that an electrical signal, chemicals and hormones propagated from the mesophyll in response to light and $CO_2$ could control a fast stomatal response.

• Journal of Dairy Science and Biotechnology
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• v.35 no.2
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• pp.85-92
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• 2017

Four different types of cheeses were measure detailed changes in the mineral concentrations of cheese-serum during ripening. Concentrations of minerals in cheese juice were measured. The pH value using the low pH method (LPM) cheese was significantly (p<0.05) lower than that of other cheeses. Similarly the total Ca, S, Mg, and P contents of LPM cheese were significantly lower in than those of other cheeses. Ca, S, Mg, and P remained in colloidal form, while other minerals were mostly in soluble forms after 1 day. The minerals associated with the structure of cheese (i.e., casein or colloidal calcium phosphate) remained largely insoluble even after 1 month of ripening.