• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.5
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• pp.667-672
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• 2003

Low-fat, precooked high quality Wanjajun was prepared by treating natural antioxidant herbs and hydrocolloids for quantity production of cook/chill system in foodservice. The proposed Wanjajun was formulated under the consideration of flavor and fat level. Wanjajun was prepared with hydrocolloid such as sodium alginate, car-boxymethyl cellulose (CMC), carrageenan and xanthan gum. Cooking yield, fat retention and water holding capacity of Wanjajun containing hydrocolloidal gums were higher than those of control. L-value of raw product was low in comparison with cooked product, but a-value was higher than that of other cooked product. Colors of raw and cooked products were not different among five kinds of products. pH value of cooked product was higher than that of raw product pH range of cooked products revealed to 6.10~6.23. There was no considerable change in pH value during storage. The coliform group and Staphylococus aureus were not detected during storage. Total bacteria1 counts were close to microbial guidelines for safe condition. Hardness, springness, cohesiveness, gumminess and brittleness of low-fat products were generally lower than those of control product. Hardness, gumminess and brittleness of reheated products were higher than those of preheated products. Flavor, tenderness, juiciness and overall quality were not different between precooked and reheated products. Textural characteristics of products were superior in the order of sodium alginate, xanthan gum, CMC, carrageenan and control product.

• Journal of Microbiology and Biotechnology
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• v.27 no.7
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• pp.1276-1280
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• 2017

The mcr-1 gene is a new "superbug" gene discoverd in China in 2016 that makes bacteria highly resistant to the last-resort class of antibiotics. The mcr-1 gene raised serious concern about its possible global dissemination and spread. Here, we report a potential anti-resistant strategy using the CRISPR/Cas9-mediated approach that can efficiently induce mcr-1 gene knockout in Escherichia coli. Our findings suggested that using the CRISPR/Cas9 system to knock out the resistance gene mcr-1 might be a potential anti-resistant strategy. Bovine myeloid antimicrobial peptide-27 could help deliver plasmid pCas::mcr targeting specific DNA sequences of the mcr-1 gene into microbial populations.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.2
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• pp.201-208
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• 2014

This study was conducted to evaluate the ensiling characteristics and the in situ degradability of a by-product feed (BF)-based silage. Before ensilation, the BF-based mixture was composed of 50% spent mushroom substrate, 21% recycled poultry bedding, 15% ryegrass straw, 10.8% rice bran, 2% molasses, 0.6% bentonite, and 0.6% microbial inoculant on a wet basis and ensiled for up to 4 weeks. The BF-based silage contained on average 39.3% moisture, 13.4% crude protein (CP), and 52.2% neutral detergent fiber (NDF), 49% total digestible nutrient, and 37.8% physically effective $NDF_{1.18}$ on a dry matter (DM) basis. Ensiling the BF-based silage for up to 4 weeks affected (p<0.01) the chemical composition to a small extent, increased (p<0.05) the lactic acid and $NH_3$-N content, and decreased (p<0.05) both the total bacterial and lactic acid bacterial counts from $10^9$ to $10^8$ cfu/g when compared to that before ensiling. These parameters indicated that the silage was fermented and stored well during the 4-week ensiling period. Compared with rice or ryegrass straws, the BF-based silage had a higher (p<0.05) water-soluble and filterable fraction, a lower insoluble degradable DM and CP fraction (p<0.05), a lower digestible NDF (p<0.05) fraction, a higher (p<0.05) DM and CP disappearance and degradability rate, and a lower (p<0.05) NDF disappearance and degradability rate. These results indicated that cheap, good-quality BF-based roughage could be produced by ensiling SMS, RPB, rice bran, and a minimal amount of straw.

• Journal of Microbiology and Biotechnology
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• v.16 no.5
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• pp.651-660
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• 2006

Natural products are a rich source of biologically active small molecules and a fertile area for lead discovery of new drugs [10, 52]. For instance, 5% of the 1,031 new chemical entities approved as drugs by the US Food and Drug Administration (FDA) were natural products between 1981 and 2002, and another 23% were natural product-derived molecules [53]. These molecules have evolved through millions of years of natural selection to interact with biomolecules in the cells or organisms and offer unrivaled chemical and structural diversity [14, 37]. Nonetheless, a large percentage of nature remains unexplored, in particular, in the marine and microbial environments. Therefore, natural products are still major valuable sources of innovative therapeutic agents for human diseases. However, even when a natural product is found to exhibit biological activity, the cellular target and mode of action of the compound are mostly mysterious. This is also true of many natural products that are currently under clinical trials or have already been approved as clinical drugs [11]. The lack of information on a definitive cellular target for a biologically active natural product prevents the rational design and development of more potent therapeutics. Therefore, there is a great need for new techniques to expedite the rapid identification and validation of cellular targets for biologically active natural products. Chemical genomics is a new integrated research engine toward functional studies of genome and drug discovery [40, 69]. The identification and validation of cellular receptors of biologically active small molecules is one of the key goals of the discipline. This eventually facilitates subsequent rational drug design, and provides valuable information on the receptors in cellular processes. Indeed, several biologically crucial proteins have already been identified as targets for natural products using chemical genomics approach (Table 1). Herein, the representative case studies of chemical genomics using natural products derived from microbes, marine sources, and plants will be introduced.

• Korean Journal of Food Science and Technology
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• v.4 no.4
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• pp.265-270
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• 1972

An attempt was made in this study to investigate the possibility of processing squid along with pork into an intermediate moisture food, as an acceptable new item in Korea. To obtain a palatable and low cost product, portions of mixture consisting of equal amounts of ground squid and pork were cooked in soy sauce for 20 min, soaked in glycerol for 20 min at $80^{\circ}C$, and then air dried for 90 min at $60^{\circ}C$. During storage for 42 days in saturated humidity incubator at $37^{\circ}C$, the total microbial counts of the products packaged in polyethylene (0.05 mm), polypropylene (0.05 mm) and plastic laminated aluminum foil were decreased from 230 per gram to 40, 20 and 10 per gram respectively. In another long range storage test of 6 months, the results paralleled the above trends. Even though the TBA value of the samples increased during the storage, it was not so serious as to damage on the organoleptic quality of this product. The results indicate that stored product was as acceptable as the freshly prepared one.

• Food Science and Preservation
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• v.11 no.2
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• pp.233-239
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• 2004

Anchovy soy sauce containing anchovy sauce was ripened in different vessels at 30$^{\circ}C$ for 4 months and measured in physical, chemical, microbiolgical and sensory quality attributes. The used vessels include glass, polypropylene (PP), polyethylene terephthalate (PET), stainless, and onggi (Korean earthenware) with 628 mL. Compared to the other vessels, onggi gave the highest moisture loss, maintained consistently higher microbial counts in total aerobic bacteria, lactic acid bacteria and yeasts, and attained high protease activity in the soy sauce product. Even with high moisture loss the onggi vessel did not produce the higher product salt content than the other vessels because there was salt diffusion outward through the container wall. All of these changes of the product in onggi resulted in lower pH, higher acidity and higher amounts of free amino acids and nucleotides after 4 month period, which was desirable for sensory quality.

• Food Science and Preservation
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• v.8 no.2
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• pp.169-174
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• 2001

Chemical analysis and optimum preparation conditions for fig jam were investigated. Soluble solids, acid content and vitamin C of fig was 12.20。Brix, 0.14% and 2.27 mg/100g, respectively. Carbohydrate in fig juice was consisted of 54.43% glucose and 44.53% fructose. Potassium content of fig was 178.0 mg/100g. Moisture content and total sugar of fig fruit was 88.35% and 9.47%. In preparation of fig jam, the addition of 0.2% Citrus natsudaidai juice and 0.5% C. lemon juice as acid source was the best in regard with color and flavor determined by sensory evaluation. The ratio of sucrose : honey : oligo sugar(70:20:10) was also the best in addition of sugar source 60%(w/w) in total. Fig jam prepared in this experiment was better than that of commercial products in sensory evaluation, and microbial growth of this product was not recognized for one month at 30$\^{C}$.

• Journal of Microbiology and Biotechnology
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• v.10 no.6
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• pp.881-884
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• 2000

A polymerase chain reaction (PCR) was performed to rapidly identify Lactobacillus plantarum from type strains and kimchi samples. The PCR experiments were carried out using specific oligonucleotide primer sets based on the 16S rRNA gene sequences of L. plantarum. The expected DNA amplificate of 419 bp was obtained when either purified DNA or whole cells of L. plantarum strains reacted with LP primers, yet not with any of the other strains. The PCR product was confirmed by DNA sequencing. Accordingly, since the PCR method used is simple, specific, and rapid, it will be useful for monitoring and evaluation L. plantarum in the mixed microbial population found in kimchi.

• The Korea Journal of Herbology
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• v.25 no.4
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• pp.145-149
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• 2010

Objectives : Since cosmetics have been one of the help of life, unlike medicine, natural products have been used for cosmetics, generally giving the image of safety and relief compared to synthetic products. Among them, Houttuynia cordata has been known as a useful herbal medicine with antibiotic, anti-inflammatory and anti-oxidative activities. In this study, we were to use Houttuynia cordata extract on formulation of cosmetic emulsions. Methods : The effects of Houttuynia cordata extract on emulsion stability and viscoelastic properties of emulsion were measured using turbiscan and rheometer. And we assessed the anti-oxidative and antibiotic activities of Houttuynia cordata extract. Results : 1. The results of this investigation for emulsion stability showed that the stability emulsion containing Houttuynia cordata extract was decreased depending on concentration of Houttuynia cordata extract. 2. Super oxide dismutase activity was strongly dependents on concentration of Houttuynia cordata extract. 3. Houttuynia cordata extract showed good anti-microbial activity against Staphylococcus aureus. Conclusions : Houttuynia cordata extract can be effectively used in cosmetic emulsions when the relation between natural product extracts and formulation of cosmetics is elucidated.

• Natural Product Sciences
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• v.10 no.6
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• pp.325-329
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• 2004

The composition of essential oil from O. javanica was analyzed by gas chromatography-mass spectrometry. Using the broth dilution method and disk diffusion test, anti-microbial activities of the oil fraction and its main components were evaluated against various antibiotic-susceptible and resistant strains of pathogenic microorganisms. As a result of GC-MS analysis, 57 compounds, including ${\alpha}-terpinolene$ (28.1%), dl-limonene (16.0%), ${\gamma}-terpinene$ (10.3%), ${\beta}-pinene$ (9.7%) and ${\alpha}-pinene$ (6.0%) were identified in the essential oil fraction. The essential oil fraction of O. javanica and its main components exhibited significant inhibitory activities, particularly against Candida albicans (antibiotic-susceptible strains) and Streptococcus pneumoniae (antibiotic- susceptible and resistant strains). The main components of the O. javanica oil fraction displayed different patterns of activity against the three tested Candida species as exemplified by the differential minimum inhibiting concentration (MIC) values. The disk diffusion test showed that the activities were dose dependent.