• Journal of the Society of Cosmetic Scientists of Korea
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• v.31 no.1 s.49
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• pp.97-102
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• 2005

One of the key molecules involved in skin moisture is hyaluronan (hyaluronic acid, HA) with its associated water of hydration. The predominant component of the ECM (extracellular matrix) of skin is HA. It Is the primordial and the simplest of the GAGs (glycosaminoglycans), a water-sorbed macromolecule In extracellular matrix, Included between the vital cells of epidermis. In the skin, HA was previously thought to derive extlusively from dermis. But, recent studies revealed that HA could be synthesized in epidermis. Flavonoids are polyphenolic compounds that is found mainly in foods of plant origin. Kaempferol was known to increase glutathione synthesis in human keratinocyte. And quercetin blocked PPAR-meidated keratinocyte differentiation as lipoxygenase inhibitors. In this study, we sought to evaluate the effect of flavonid, kaempferol and quercetin on production HA in keratinocyte. We examined the changes of three human hyaluronan synthase genes (HASI, HAS2, HAS3) expression by semi-quantitative RT-PCR when kaempferol or quercetin was added to cultured human keratinocytes. We found that these flavonoids slightly upregulated HAS2, HAS3 mRNA after 24 h. And we investigated the effect on HA production by ELISA. When we evaluated the level of HA in culture medium after 24 h incubation. We found enhanced accumulation of HA in the culture medium. Although the effects of above flavonoids are less than retinoic acid, the data indicate that kaempferol, quercetin can dose-dependently increase the level of HA in epidermis cell line. It suggested that flavonoid, kaempferol, and quercetin increased production of HA in skin and it helped to elevate skin moisture and improve facial wrinkle.

• Food Science and Preservation
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• v.25 no.1
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• pp.36-43
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• 2018

In this study, we investigated the inhibition effect of various herbs on the rancidity of soybean oil. The antioxidant activity of herb-infused oils was evaluated by examining their total phenolic contents and DPPH radical scavenging abilities. The total phenolic contents were found to increase with addition of herbs to the soybean oil. Rosemary-infused oil (RO) exhibited the highest total phenolic contents ($77.28{\mu}g\;GE/mL$), followed by the lemon-balm-infused oil (LO), green-tea-infused oil (GO), and soybean oil (SO) alone (36.82, 36.66, and $21.24{\mu}g\;GE/mL$, respectively). Similary, the DPPH radical scavenging activity of the herb infused oil also increased. Moreover, measurements on the total polar compound (TPC) contents, acid value, and p-anisidine value were carried out in order to confirm the changes in the rancidity of the oils during frying. The time for the TPC content to reach 25% was confirmed to be delayed from 62 h for SO to 68 h, 74 h, and 80 h for GO, RO, LO, respectively. Even though there were some differences between the p-anisidine and acid values, it was confirmed that the addition of herbs inhibited the rancidity of soybean oil. Therefore, the results in this study show that adding herbs to soybean oil could positively contribute to the inhibition of oxidation and rancidity.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.1
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• pp.57-69
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• 2001

The chemical, elemental and biochemical components of the suspended particulate matter (SPM) were investigated in order to quantify particulate organic matter (POM) and assess diet quality for suspension feeders in the southern coastal bay systems of Korea where the marine farming of the suspension feeders are most active, The intense field observation program was carried out seasonally in the three coastal bay systems of Chinhae, Gosung and Kangjin bays, The SPM was characterized as collective properties of organic carbon (POC), nitrogen (PON), phosphorus (PP) and more refined collective properties of protein (PPr), carbohydrate (PCHO) and chlorophyll a (Chl a) compound. Although the three coastal bays are regarded as phytoplankton based ecosystem, the SPM is not composed entirely with phytoplankton cells. Due to the shallow water depth, resuspension of bottom sediment contributes significantly to some of the regions. Therefore, concentration of SPM in the surface water did not co-vary with Chl a or PPr, PCHO. In general, temporal variation of POC, PON and Chl a contents in seawater were closely associated with phytoplankton biomass in the three coastal bays, However, PPr and PCHO contents in seawater were higher in Chinhae bay than in Gosung and Kangjin bays and Chl a PPr-N ratio was higher in Chinhae bay than in Kosung and Kangjin bays, since Chinhae bay is more eutrophicated than other bays. Average C : N ratios from regressions of POC and PON of SPM were 6.6, 6.6 and 5.0 in Chinhae, Gosung and Kangjin bays, respectively. SPM in Chinhae and Gosung bays appears to be made of largely phytoplankton cells and SPM in Kangjin bay appears to be contributed from the bacterial biomass due to the shallow water depth. N : P ratios from regressions of PON and PP of SPM were 10.8 and 14.7 in spring, and 18.2 and 24.6 in Chinhae and Gosung bays, respectively. With respect to the hypothetical Redfield molecule, phytoplankton appears to be limited by the lack of N and f in spring and summer, respectively, in the two bays, In Kangjin bay, N : P ratios from regressions of PON and PP of SPM were varied from 6.3 to 12.8 throughout the year. The low N : P ratio with resepct to the hypothetical Redfield molecule, phytoplankton growth appears to be limited by the lack of N-nutrients.

• Food Science and Preservation
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• v.16 no.6
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• pp.991-998
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• 2009

We used pears to manufacture wine, and analyzed changes in pH, acidity and ethanol and sugar content during fermentation. Pear wine with added ginger (to improve quality) did not differ from ginger-free wine in pH or acidity level. The ethanol content of pear wine was the highest (13.0%, v/v) inpear wine with 0.1% (w/v) added ginger compared to pear wine with no ginger, and sensory tests examining taste and color yielded the highest scores for pear wine with 0.2% (w/v) ginger. To assess storage stability, pear wine was treated for 30 minutes at $55^{\circ}C$, $60^{\circ}C$, $65^{\circ}C$, or $70^{\circ}C$. Unheated pear wine showed rapid changes in pH and acidity level after 30 days of storage, whereas pear wine treated for 30 minutes at $60^{\circ}C$ did not show such changes. Total organic acid levels in pear wine increased by 0.71% and 0.89% (v/v), respectively. The free sugar level in pear wine decreased from 12.05% to 3.13% (w/v). Turning to phenolic compounds, caffeic acid, catechin, and epicatechin contents in pears were 1.64, 1.40, and 0.23 mg/100mL, respectively, with diverse compositions. Caffeic acid levels in pear wine decreased sharply to 0.12 mg/100 mL upon fermentation, whereas free catechin inpear wine increased to 1.16 mg/100 mL compared with 0.28 mg/100 mL in pears. Free arbutin increased from 8.34 mg/100 mL in pears to 10.39 mg/100 mL in pear wine. The free amino acid content of pear wine was 118.5 g/100 mL, but the levels of serine, alanine, glutamic acid, and aspartic acid decreased sharply upon fermentation, with corresponding increases in tyrosine, GABA, lysine, and arginine.

• Journal of Yeungnam Medical Science
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• v.22 no.1
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• pp.52-61
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• 2005

Background: Guillain-Barre syndrome is defined as a recognizable clinical entity that is characterized by rapidly evolving symmetric limb weakness, the loss of tendon reflexes, absent or mild sensory signs, and variable autonomic dysfunctions. This study evaluated the clinical and electrophysiological findings retrospectively. Materials and Methods: Forty-five patients with Guillain-Barre syndrome, who were admitted to the Yeungnam University Hospital for six years from Jan. 1994 to Dec. 1999 were investigated. The correlation between the clinical manifestation and the electrophysiological study was evaluated. Results: The male to female ratio was 1.8:1 and there was a peak seasonal incidence in the winter. A preceding illness was noted in 66.7 % of cases, and an upper respiratory tract infection was the most common one. The most common clinical manifestations were a loss of tendon reflex and ascending muscle weakness and paralysis. The cerebrospinal fluid examinations revealed, albuminocytologic dissociation in 33 cases (73.3 %). Intravenous immunoglobulin therapy was performed in 29 cases (64.4 %). The sequential electrophysiological abnormalities were most marked at 2 to 4 weeks after onset. At that time the most significant change was a decrease in the compound muscle action potential amplitude. These 45 patients with Guillain-Barre syndrome were subclassified using the clinical and electrophysiological data. Conclusion: The result in this study, concured with other research on the clinical and electrophysiological data of Guillain-Barre syndrome. However, an extensive and dynamic investigation is necessary to determine the reason for the peak seasonal incidence in winter.

• Korean Journal of Poultry Science
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• v.40 no.1
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• pp.11-16
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• 2013

Salmonella is closely related with human health of modern society which has concern increased in livestock goods consumption as well as give economic damage throughout the chicken industry such as farm, hatchery, slaughter house and processing plant. From 2007 to 2011, this study investigated Salmonella prevalence from 200 old hen delivery trucks which deliver old egg-laying hens and broiler breeders in Korea. The prevalence of Salmonella species was 38.0% in old hen delivery truck. Serogroup C1 was the most frequently detected serogroup of Salmonella, followed by the serogroups D1, C2 and B. A total of 25 serotypes were identified and Salmonella infantis was the most frequently isolated serotype. In addition, we applied disinfectant to old hen delivery truck for the reduction of Salmonella contamination. The disinfectant consists of formaldehyde, glutaladehyde and quaternary ammonium compound was applied to the trucks. Salmonella isolation rate was significantly decreased after disinfection from 38.0% to 7.5%. Disinfectant could not effectively reduce Salmonella contamination at a dilution of 1:200 which is recommended by manufacturer, but Salmonella isolation rate was significantly decreased at a dilution of 1:50. Since old hen delivery truck could be a potential vector to carry Salmonella into farms and abattoirs, chicken delivery truck should be disinfected thoroughly and sufficiently to control contamination of farms and abattoirs.

• Journal of the Korean Electrochemical Society
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• v.8 no.4
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• pp.172-176
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• 2005

Recently, many researches on the high-voltage 5 V class cathode material have focused on $LiNi_{0.5}Mn_{1.5}O_4$, where $Mn^{3+}$ in the existing $LiMn_2O_4 (Li[Mn^{3+}][Mn^{4+}]O_4)$ is replaced by $Ni^{2+}(Li[Ni^{2+}]_{0.5}[Mn^{4+}]_{1.5}O_4)$ in order to utilize $Ni^{2+}/Ni^{4+}$ redox reaction in the 5V region. The partial substitution of Mn in $LiMn_2O_4$ for other transition metal element, $LiM_yMn_{1-y}O_4$(M=Cr, Al, Ni, Fe, Co, Cu, Ga etc) is known as a good solution to overcome the problems associated with $LiMn_2O_4$ like the gradual capacity fading. In this study, we synthesized $LiNi_{0.5}Mn_{1.5}O_4$ through a mechanochemical process and investigated its morphological, crystallographic and electrochemical characteristics. The results showed that 4 V peaks had been found in the cyclic volammograms of the synthesized powders due to the existence of $Mn^{3+}$ from the incomplete substitution of $Ni^{2+}$ for $Mn^{3+}$ implying that the mechanochemical activation alone was not good enough to synthesize an exact stoichiometric compound of $LiNi_{0.5}Mn_{1.5}O_4$. The synthetic condition of mechanochemical process, such as type of starting materials, ball-mill and calcination condition was optimized for the best electrochemical performance.

• Journal of Life Science
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• v.26 no.11
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• pp.1298-1307
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• 2016

In the study, we investigated the optimum fermentation conditions as well as changes of physicochemical and antioxidant characteristics during the fermentation of jujube wine. The physicochemical characteristics of the jujube hot water extracts used in this study were a pH of 5.05, 0.01% acidity, and $6.5^{\circ}Brix$ concentration. For jujube wine fermentation, the optimal fermentation strain was selected among the isolated strains and the final chosen strain was identified as Saccharomyces cerevisiae, based on the 26S rRNA gene sequencing and similarity searching in GenBank DB. The jujube wine fermented with an initial $15^{\circ}Brix$ concentration of jujube extracts showed a maximum alcohol content of 13% and lower residual sugar concentration. Alcohol content during the jujube wine fermentation was increased after 3 days of fermentation, and no significantly difference after 6 days was found. The residual sugar concentration during the fermentation periods was significantly decreased with increasing alcohol content. The jujube wine properties at 12 days of fermentation were as follows: a pH of 4.34, acidity of 0.29%, alcohol content of 12.8%, and a residual sugar concentration of $8.70^{\circ}Brix$. The malic acid content in the organic acid of fermented jujube wine was significantly decreased during the fermentation proceeding, whereas the succinic acid and lactic acid contents were significantly increased. Antioxidant characteristics of the fermented jujube wine were appeared ABTS radical scavenging activity 45.80%, DPPH radical scavenging activity 61.89%, nitrite scavenging activity 91.95% and total polyphenol compound 3.69 mg/ml. In terms of consumer liking of the jujube wine by sensory evaluation, the color and overall acceptability of jujube wine were evaluated as more than average.

• Korean Journal of Food Science and Technology
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• v.14 no.3
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• pp.250-256
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• 1982

A series of studies were conducted to find out the possibility of utilizing grape seed as resources of food fats and proteins, and the results of the studies are as follows: The grape seed contained 25.1%, of crude fat and 12.0% of crude protein. The lipid, fractions obtained by silicic acid column chromatography were mainly composed of about 95.5% neutral lipid, whereas compound lipid was only 4.5% level. Among the neutral lipid by thin layer chromatography, triglyceride was 91.89%, sterol ester, sterol, diglyceride and free fatty acid were 3.24%, 2.87%, 1.20% and 0.80%, respectively The predominant fatty acids of total and neutral lipids were linoleic acid $(69.72{\sim}71.72%)$ and oleic acid $18.09{\sim}19.46%)$, but those of glycolipid and phospolipid were linoleic acid $(31.49{\sim}38.18%)$, oleic acid $(20.20{\sim}35.27%)$ and palmitic acid $(26.80{\sim}39.98%)$. The major fatty acids of triglyceride separated from neutral lipid were oleic acid (43.08%), linoleic acid (38.42%) and palmitic acid (11.60%). The salt soluble protein of grape seed was highly dispersible in 0.02M sodium phosphate buffer containing about 1.0M $MgSO_4$, and the extractability of seed protein was 31%. Glutamic acid was the major amino acid in salt soluble protein, followed by arginine and aspartic acid. The electrophoretic analysis showed 3 bands in grape seed protein, and the collection rate of the main protein fraction purified by Sephadex G-100 and G-200 was 82%. Glutamic acid, aspartic acid and arginine were the major amino acids of the main grape seed protein. The molecular weight for the main protein of the grape seed was estimated to be 81,000.

• Korean Journal of Microbiology
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• v.47 no.1
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• pp.92-96
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• 2011

Rhodococcus sp. strain DK17 possesses three megaplasmids (380 kb pDK1, 330 kb pDK2, and 750 kb pDK3). The alkylbenzene-degrading genes (akbABCDEF) are present on pDK2 while the phthalate operons which are duplicated are present on both pDK2 (ophA'B'C'R') and pDK3 (ophABCR). DK17 with an optimal temperature of $30^{\circ}C$ showed no growth at $37^{\circ}C$. When transferred to $30^{\circ}C$, however, the $37^{\circ}C$ culture began to grow immediately, indicating that $37^{\circ}C$ is not lethal but stressful for DK17 growth. In addition, when exposed to $37^{\circ}C$ even for a short time, a part of DK17 cells lost the ability to degrade o-xylene (a model compound of alkylbenzenes). When two hundred colonies were randomly selected for colony PCR for pDK2-specific akbC, ophC', or pDK3-specific ophC, a total of 29 colonies were found to have lost at least one of the three genes. PFGE analysis clearly showed that all the mutants have different megaplasmid profiles from that of DK17 wild type, which are divided into five different cases: Type I (10 mutants, pDK2 loss and acquisition of a new ~700 kb plasmid), Type II (9 mutants, pDK2 loss), Type III (8 mutants, pDK3 loss and acquisition of a new ~400 kb plasmid), Type IV (1 mutant, pDK3 loss), and Type V (1 mutant, pDK2 and pDK3 loss and acquisition of the ~400 kb and ~700 kb plasmids). The above results showing that growth temperature changes can induce physical changes in bacterial genomes suggest that environmental changes in habitats including temperature fluctuations affect significantly the evolution of bacteria.