• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.1
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• pp.29-34
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• 2003

In development of the processed food, it is important not only to make the food delicious but to enhance its storage span and thermal stability without change in color, which greatly affects the tastes. Protopectinase (PPase) from Bacillus subtilis EK11 hydrolyses or dissolves protopectin in the middle lamella of plant tissues with the resultant separation of plant cells from each other, called enzymatic maceration. With the PPase, persimmon was enzymatically macerated to separate cells to primary cell wall without damage. Recovery rates of persimmon treated with PPase and mechanical maceration were 95% and 85%, respectively. Total and reducing sugars, crude protein and fat in the enzymatic maceration were well preserved as in the mechanical maceration. Importantly, over 50% of vitamin C, which is the most unstable component during the mechanical maceration, remained with an intact form for one day after the enzymatic treatment. When the suspensions of persimmon macerated with both treatments were stored at 4$^{\circ}C$ for 9 days, the mechanically macerated persimmon suspension was decolorized, whereas decolorization, was not found in the enzymatically macerated persimmon suspension. Moreover the mechanically macerated persimmon was greatly deteriorated after heat treatment at 10$0^{\circ}C$ for 60 min, whereas cells of the enzymatically separated persimmon suspension appeared to be stable, indicating increased thermal stability Thus, the PPase treatment of persimmon could be a better choice for preparation of highly valuable and functional processed food as well as for increase in preservation period.

• Korean Journal of Food Science and Technology
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• v.36 no.5
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• pp.773-778
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• 2004

Properties of wine produced from domestic grape, cultivar Campbell's Early, by carbonic maceration vinification process (CM) were investigated. Process required whole grape clusters without crushing or destemming and no yeast inoculation for fermentation. Fermentation heat was not generated. Yield of wine was 77%, close to that obtained by conventional process, 76%. Acidities of CM wines, free run and pressed wines, and conventional wine were pH 3.6 and 3.3, respectively. Tartaric acid contents of conventional, free run, and pressed wines were 1,813, 4,691, and 5,633 ppm, while those of malic acid were 3,446, 2,077, and 2,275 ppm, respectively. CM could reduce malic acid content by 2/3 that of conventional process. Both processes gave almost equal amounts of citric and acetic acids. CM wines had intense grape aroma and deep purple-blue, natural grape color.

• Korean Journal Plant Pathology
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• v.10 no.3
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• pp.163-168
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• 1994

Erwinia rhapontici causes soft-rot disease in a number of plants such as rhubarb, onion, hyacinth and garlic. Pectate lyase (Pel) depolymerizes pectin and other polygalacturonates, which is though to play a role in bacterial invasion of plants. Pel activity was not detected in E. rhapontici cultured in a minimal salts medium containing glycerol, polygalacturonate, or citrus pectin as a carbon source. However, when sterilized potato tuber and Chinese cabbage slices were added to minimal salts polygalacturonate (0.5%) medium, E. rhapontici produced pectate lyase enzyme. Also Pel activity was consistently detected from macerated potato tubers, Chinese cabbage leaves, lettuce leaves and celery petioles tissue. Pel in the extract of macerated Chinese cabbage caused by E. rhapontici strain 1, resulted in electrolyte loss, tissue maceration and cell death of potato tuber tissue. These results indicate that E. rhapontici produces pectate lyase only in the presence of non-diffusible plant components, and that this enzyme probably contributes to its pathogenicity.

• Culinary science and hospitality research
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• v.18 no.2
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• pp.162-171
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• 2012

This study was conducted to investigate the changes of macerating properties from grape suspensions for which both were treated with protopectinase(PPase) and mechanical maceration stored at $4^{\circ}C$ for 28 days. Changes of macerating properties such as pH, total acidity, color, total polyphenol and antioxidant activity of suspensions after enzymatic hydrolysis were determined before and after heating, and microscopic observation made on suspensions containing single cells. With the PPase, grapes were enzymatically macerated to separate cells to primary cell wall without damage. Also, the changes of macerating properties in grape suspension treated with PPase and after heat treatment at $80^{\circ}C$ for 30 min were more stable than those of mechanical maceration, indicating the thermal stability. Thus, the PPase treatment for grapes could be a better choice for preparing highly valuable and functional processed food as well as for prolonging preservation periods.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.58-63
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• 2004

Cell-separating enzymes were used to investigate enzymatic maceration of watermelon and muskmelon containing single cells. Watermelon and muskmelon were macerated with Macerozyme A and Sumyzyme MC for 30-120min. Changes in maceration properties such as yields, color, viscosity, total sugar, total pectin, total polyphenol, particle size distribution, minerals, and free amino acids of suspensions after enzymatic disintegration were investigated. Contents of biochemical components in the supernatant of suspensions increased with increasing treatment time. Suspensions containing single cells showed good thermal stability without affecting original qualities. Mineral content of single-cell suspension was higher than those of watermelon and muskmelon juices. Potassium contents of single-cell suspension and juice were 240.8 and 172.7 mg%, respectively. Results suggest single-cell suspensions of watermelon and muskmelon can he utilized as ingredients for new beverages.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.64-68
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• 2004

Cell-separating enzyme (Sumyzyme MC) was used to investigate enzymatic maceration of strawberry, sweet persimmon, kiwi, onion, garlic, and cucumber, Maceration rate, volume, brix, color, particle size distribution, and viscosity were determined, and microscopic observation made on suspensions containing single cells. Sweet persimmon and strawberry showed over 90% meceration rates, and kiwi showed 80%. Color, storage test, and sensory evaluations of single-cell suspensions and their filtrates were performed before and after sterilization. Total dietary fiber contents of raw material and single-cell suspension of garlic were 30.77 and 18.55%, respectively, Results indicate fruit and vegetable suspensions produced through enzymatic disintegration using cell-separating enzyme can be utilized as basic materials in the manufacture of single-cell foods.

• Food Science and Preservation
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• v.17 no.6
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• pp.881-888
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• 2010

We investigated the influence of carbonic maceration (CM) at different temperatures on the enological characteristics of Campbell Early grape must. Total acid levels decreased after 5 d, as CM temperature increased. All of pH; redness; and total anthocyanin, polyphenol, and tannin concentrations increased as CM temperature increased. Malic acid concentration fell at high CM temperatures, but lactic acid level increased under such conditions. Polyphenol levels and antioxidant activity were higher when CM was conducted at $35^{\circ}C$ than at other temperatures. The results show that the temperature of CM treatment greatly influences wine quality factors such as color, taste, and antioxidant capacity.

• Journal of Veterinary Clinics
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• v.14 no.1
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• pp.112-117
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• 1997

12-month-old Buldig and 3-year-old German Shepherd, treated with corticosteroids duringthe late pregnancy, were referred to the Veterinary Teaching Hospital, Chonnam National University, with chief complaints of vaginal discharge. Radiographic, ultrasonographic and surgical findings that obtained from each cases were as follows; case I: Radiographic findings were identified 2 fetuses that were normal skeleton, however, fetal viability could not be determined. Ultrasonographic findings were identified absence of fetal heartbeat and fetal movement, abnormal echogenicity of the abdominal visera, and echogenic materials remaining within the fetal fluid. After hysterotomy, macroscopic findings of uterus were liquefied materials remaining within the uterine lumen. Fetuses were excessively autolysis (falling off the hair, depression of the eye, and necrosis of the abdormal visera and skin). case II: Radiographic findings were identified irregular fetal structures and fetal movement, loss of recognizable fetal anatomy, dislocation of fetal veterbrae and echogenic materials remaining within the uterine lumen. After ovariohysterectomy, macroscopic finding of uterus and fetus were thickened uterine wall, yellowish-brown colored administration of corticosteroids during gestation should be contraindicated because fetal death is inducced. Ultrasonography has an advantage over radiography in that it permits evaluation of fetal viability.

• Journal of Pharmacopuncture
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• v.18 no.3
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• pp.75-79
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• 2015

Objectives: As the peripheral part of the primo vascular system (PVS) is difficult to visualize, we used a vascular casting material Mercox injected directly into the skin to take advantage of a simple procedure to visualize PVS structures as primo vessels (PVs) and primo nodes (PNs) in the skin. Methods: Two colors of the polymer Mercox were injected into mouse skin. After a partial maceration of the whole body with potassium hydroperoxide solution, we anatomized it under a stereomicroscope to trace the Mercox that had been injected into the PVS. Results: Injection of Mercox directly into the skin allowed the PVs and the PNs to be visualized. This approach can fill the PVS when the material is ejected out of the PVs or PNs. The shapes, sizes, and topographic positions of the nodes and the vessels are the hallmarks used to identify the PVS in skin when Mercox is used as a tracer. Conclusion: The direct injection of the casting material Mercox into skin, with modified partial maceration procedures, is a promising method for visualizing the PVs and the PNs in the peripheral part of the PVS in skin. The polymer Mercox can penetrate through the primo pores of the primo vascular wall and fill the PVs and the PNs. The data prove that PVs and PNs exist on the hypodermal layer of the skin.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.3
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• pp.355-362
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• 2013

This study was performed to assess the antioxidant activities and whitening effects of protopectinase enzymes and mechanical maceration from soybeans on melanin synthesis. The whitening effects of enzyme treatment and mechanical maceration were examined by an in vitro mushroom tyrosinase assay and by assessing markers in B16BL6 melanoma cells. We assessed inhibitory effects on the expression of melanogenic enzymes, including tyrosinase, tyrosinase-related protein 1 (TRP-1), and tyrosinase-related protein 2 (TRP-2) in B16BL6 cells. Inhibitory effects on free radical generation were determined by measuring DPPH and hydroxyl radical scavenging activities. In DPPH radical scavenging activity, enzyme treatment and mechanical maceration had a potent anti-oxidant activity in a dose-dependent manner and significantly inhibited tyrosinase activity in vitro and in B16BL6 melanoma cells. There was also an inhibition in the expression of tyrosinase, TRP-1, and TRP-2 in B16BL6 melanoma cells. Our results show that soybean protopectinase treatment inhibits melanogenesis, with the underlying mechanism possibly due to the inhibition of tyrosinase activity and tyrosinase, TRP-1, and TRP-2 expression. We suggest that soybean protopectinase should be contained as natural active ingredients for antioxidant and whitening cosmetics.