• Journal of Species Research
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• v.6 no.2
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• pp.101-118
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• 2017

In an investigation of indigenous prokaryotic species in Korea, a total of 57 bacterial strains assigned to the classes Betaproteobacteria and Gammaproteobacteria were isolated from diverse environments. Samples were collected from fresh water, natural caves, soil, paddy fields, lakes, sea water, jeotgal (fermented seafood), salt flats, soil from abandoned mines, plant roots, digestive organs of both Japanese crested ibis (Nipponia nippon) and Burmese python (Python molurus bivittatus) and tidal flats. From the high 16S rRNA gene sequence similarity (>98.7%) and formation of robust phylogenetic clades with closely related species, it was determined that each strain belonged to an independent and predefined bacterial species within either the Betaproteobacteria or Gammaproteobacteria. There is no official report or publication that describes these 57 proteobacterial species in Korea. Overall, in the class Betaproteobacteria there were 16 species in 12 genera of 4 families in the order Burkholderiales and two species in two genera of one family in the order Neisseriales. Within the class Gammaproteobacteia, there were five species in four genera of four families in the order Alteromonadales, 12 species in 11 genera of one family in the order Enterobacteriales, four species in four genera of three families in the order Oceanospirillales, 11 species in four genera of two families in the order Pseudomonadales, two species in the order Vibrionales and five species in five genera of one family in the order Xanthomonadales. Gram reaction, colony and cell morphology, basic biochemical characteristics, isolation source and strain IDs are described in the species description section.

• Food Science of Animal Resources
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• v.24 no.1
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• pp.50-56
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• 2004

The wienner sausage(natural casing, N), wienner sausage(collagen casing, C), frankfurter sausage(F) and can products[spam(S), luncheon meat(L), jangjorim(J)] were obtained from different Korean meat processing companies and investigated for their salinity, saccharinity, pH, moisture and fat content, meat color and sensory evaluation. In sausage products, the saccharinity percent ranged 4.9∼5.0 in N, 6.6∼8.0 in C, and 5.2∼6.5 in F. The salinity percent of C and F were slightly higher than that of N. The pH values of all sausage product were above 6.0. The L＊ values of N were ranged 49.8∼56.7, which were slightly lower than those of C and R The sausage with high content of crude fat and high L＊value earned the highest score in overall acceptability. In can products, saccharinity percentage was higher in J compared to the S and L. The salinity percentage of S was slightly higher than those of Land J. In meat color, L＊ and a＊ values were not different between S and L, although b＊ value of L was slightly higher than that of S and J. There were not significantly different among can products, however, the product containing low-salt had the highest score in overall acceptability.

• Korean journal of food and cookery science
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• v.27 no.3
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• pp.1-10
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• 2011

The antioxidant activity and cytotoxic effect of an ethanol extract from Seoritae were analyzed to develop new functional food materials. The antioxidant activity of Seoritae was determined by measuring electron donating ability with 1,1-diphenyl-2picrylhydrazyl (DPPH) and 2-2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) assays, as well as the ferric reducing antioxidant power (FRAP) assay. The cytotoxic effect of the Seoritae ethanol extract was measured with the 3-(4,5-dimethylthiazol-2-yl)-2,5-dipheltetrazolium (MTT) and sulforhodamine B (SRB) assays. As a result, the electron donating abilities of Seoritae against the DPPH and ABTS radicals were 63.75% and 87.68% at 500 ${\mu}g$/assay, respectively. The $IC_{50}$ values of Seoritae in the DPPH and ABTS assays were 385.39 ${\mu}g$/assay (128.46 ${\mu}g/mL$) and 209.39 ${\mu}g$/assay (51.83 ${\mu}g/mL$). Additionally, the FRAP value of Seoritae was 0.84 $FeSO_4$ eq. mM at 800 ${\mu}g$/assay. The total amounts of polyphenols and flavonoids, which indicate the antioxidant capability of Seoritae extract were 1.65 mg/g and 0.59 mg/g, respectively. Moreover, Seoritae extract showed a high cytotoxic effect of up to 81% against human cancer cells, particularly A-549 and HeLa cells. The growth inhibition rate of Seoritae extract against A-549 and HeLa cells was up to 76.48% and 75.67% in the MTT assay, and 78.98% and 80.54% in the SRB assay, respectively. The results of this study suggest that an ethanol extract of Seoritae is a potentially good natural antioxidant.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.161-161
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• 2017

Seed endophytes are very remarkable groups of bacteria for their unique abilities of being vertically transmitted and conserved. As plants attain hybrid vigor and heterosis in the process of crossbreeding, this might also lead to the changes in the community structure and diversity of plant endophytes in the hybrid plants ultimately affecting the endophytes of the seeds. It would be interesting to characterize how seed endophyte composition change over time. The objective of this study is to gain insights into the influence of natural crossbreeding and parental lineage in the seed bacterial endophytic communities of two pure inbred lines exploring contributions of the two most important sources of plant endophytes - colonization from external sources and vertical transmission via seeds. Total genomic DNA was isolated from rice seeds and bacterial DNA was selectively amplified by PCR. The diversity of endophytic bacteria was studied through Terminal-Restriction Fragment Length Polymorphism (T-RFLP) analysis. Diversity between the original parents and the pure inbred line may show significant differences in terms of richness, evenness and diversity indices. Heat maps reveal astonishing contributions of both or either parents (IR29 ${\times}$ Pokkali and AT401 ${\times}$ IR31868) in the shaping of the bacterial seed endophytes of the hybrid, FL478 and IC32, respectively. Most of the T-RFs of the subsequent pure inbred line could be traced to any or both of the parents. Comparison of common and genotype-specific T-RFs of parents and their offspring reveals that majority of the T-RFs are shared suggesting higher transmission of bacterial communities common to both parents. The parents influence the bacterial community of their offspring. Unique T-RFs of the offspring also suggest external sources of colonization particularly as the seeds are cultivated in different ecogeographical locations. This study showed that host parental lines contributed greatly in the shaping of bacterial seed endophytes of their offspring. It also revealed transmission and potential conservation of core seed bacterial endophytes that generally become the dominant microbiota in the succeeding generations of plant hosts.

• Korean Journal of Microbiology
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• v.46 no.4
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• pp.366-374
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• 2010

Culture-dependent RFLP and culture-independent DGGE were employed to investigate the bacterial community associated with the marine sponge Spirastrella abata. A total of 164 bacterial strains associated with the sponge were cultivated using Zobell and Natural sea salt media. PCR amplicons of the 16S rDNA from the bacterial strains were digested with the restriction enzymes HaeIII and MspI, and then assigned into different groups according to their restriction patterns. The 16S rDNA sequences derived from RFLP patterns showed more than 95% similarities compared with known bacterial species, and the isolates belonged to four phyla, Proteobacteria (Alphaproteobacteria, Gammaproteobacteria), Actinobacteria, Firmicutes, and Bacteriodetes, of which Alphaproteobacteria was dominant. DGGE fingerprinting of 16S rDNAs amplified from the sponge- derived total gDNA showed five major DGGE bands, and their sequences showed more than 96% similarities compared with available sequences. The sequences derived from DGGE bands revealed high similarity with the uncultured bacterial clones. DGGE revealed that bacterial community consisted of four phyla, including Proteobacteria (Alphaproteobacteria, Gammaproteobacteria), Actinobacteria, Spirochetes, and Chloroflexi. Alphaproteobacteria, Gammaproteobacteria, and Actinobacteria were commonly found in bacteria associated with S. abata by both RFLP and DGGE methods; however, overall bacterial community in the sponge differed depending on the analysis methods.

• Korean Journal of Community Nutrition
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• v.19 no.6
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• pp.558-567
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• 2014

Objectives: The purpose of this study was to investigate recognition, dietary attitude and education needs for reducing sodium intakes of dietitian at customized home visiting health service (CHVHS). Methods: The subjects were 75 dietitian at CHVHS. We investigated several variables (recognition, dietary attitude, education needs for reducing sodium intakes) and determined sodium intakes level of subjects as 'low', 'middle' and 'high' by Dish Frequency Questionnaire 25 (DFQ 25). Also, we assessed the differences in recognition, dietary attitude, sodium intake level and education needs by dietitian career period (under 3 yrs vs. over 3 yrs) at CHVHS. Results: In recognition related reducing sodium intake, they showed 'checking a sodium content in nutrition labeling' score 2.5/4.0 and 'perception difference between sodium and salt' score 3.1/4.0. There was no difference in the recognition between under 3yrs' group and over 3yrs' group. In dietary attitude related reducing sodium intake, they showed 'palatability for salty taste' score 0.8/1.0, 'attitude in related soups' 0.7/1.0, 'attitude in related using natural spice' 0.6/1.0. There was a difference in 'attitude in related soups' between under 3yrs' group and over 3yrs' group (0.6 vs. 0.7). In sodium intake level by DFQ 25, they showed 'low group' 41.3%, 'middle group' 41.3% and 'high group' 17.3%. There was no difference in the distribution of sodium intake level by the career. In education needs related reducing sodium intakes, there were 'teaching experience' 93.3%, 'have a difficulty in teaching about reducing sodium intakes' 86.6%, and 'necessity of education for CHVHS dietitians' 100.0%. 'Needed education contents for CHVHS dietitians' were ranked as 'cooking way to reduce sodium intake' 58.7%, 'relation between hypertension and sodium' 17.3%, 'composing way to reduce sodium intake' 17.3%. There was a difference in needed education contents 'relationship between hypertension and sodium' (33.3% vs. 2.6%) and 'The cooking way to reduce sodium intake' (38.9% vs. 76.9%) by the career. Conclusions: The results suggested that a capacity training program for reducing sodium intake may be needed for dietitians at CHVHS to improve health of the community elderly. For effective training program related reducing sodium intake for dietitians at CHVHS, it may be necessary to consider the career period as dietitians at CHVHS.

• Journal of Korean Society for Atmospheric Environment
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• v.20 no.3
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• pp.381-396
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• 2004

In order to understand the precipitation acidity and chemical composition of ion species in Iksan area as well as to know the difference of chemical characteristics in precipitation samples from the viewpoint of precipitation sampling method, precipitation samples were collected by wet-only automatic precipitation sampler and bulk manual precipitation sampler in Iksan, from March 2003 to August 2003. The mean pH of precipitation was 5.0. There was a little significant difference in the mean value of pH between automatic and manual sampler. However, pH values of some precipitation samples were lower in automatic sampler than in manual sampler, especially in case of precipitation samples with small rainfall for March 2003. The mean concentrations of each ions in precipitation were generally a little higher in precipitation samples collected by the manual sampler than in those collected by the automatic sampler because of accumulation of dry deposition on the surface of glass funnel installed at the manual sampler during the sampling period or no rainfall. Dominant species determining the acidity of precipitation, were N $H_4$$^{[-10]}$ and nss-C $a^{2+}$ for cations and nss-S $O_4$$^{2-}$ and N $O_3$$^{[-10]}$ for anions. The mean concentration of N $H_4$$^{+}$ and nss-C $a^{2+}$ were 31 $\mu$eq/L and 9 $\mu$eq/L for the automatic sampler and 40 ueq/L and 16 ueq/L for the manual sampler, respectively. In addition, nss-S $O_4$$^{2-}$ and N $O_3$$^{[-10]}$ were 27 $\mu$eq/L and 13 $\mu$eq/L for the automatic sampler and 32 $\mu$eq/L and 17 $\mu$eq/L for the manual sampler, respectively. Although the concentrations of the acidifying ions of nss-S $O_4$$^{2-}$ and N $O_3$$^{[-10]}$ were about 3 times higher than those for foreign pristine sites, precipitation acidity were estimated to be natural due to the neutralization reaction of the alkaline species of N $H_4$$^{+}$ and nss-C $a^{2+}$ with its higher concentrations. Considering the ratios of nss-S $O_4$$^{2-}$/N $O_4$$^{[-10]}$ nss-S $O_4$$^{2-}$, it was found that ammonium sulphate was dominant in Iksan precipitation. The major non-sea salt ions were maximum concentrations for March, but decreased with increasing of precipitation amount.on amount.

• Journal of the Mineralogical Society of Korea
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• v.20 no.1 s.51
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• pp.1-6
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• 2007

Hectorite was synthesized by a two-step hydrothermal process from $Mg(OH)_{2}$, water glass (${\sim}30\;wt%\;SiO_{2}$) and Li-compound at $90{\pm}5^{\circ}C$. The product shows excellent dispersion and swelling properties. The mixture of the starting materials was heated in a glass vessel for the first reaction with continuous stirring and the pH of the solution was adjusted to $6{\sim}8$, resulting in the formation of a precursor of hectorite. The excess salt components were washed out from the resulting slurry and then was matured in the glass vessel for the 2nd reaction. Li compound was added during the reaction. After a 10 h retention, the gel of hectorite was formed. The XRD pattern of the synthesized one was coincided with that of natural hectorite and SEM study revealed uniform grains 50 m in diameter. The d001 basal spacing of the product moved from 12 to $17.4\;{\AA}$ after glycolation treatment. The measured value of CEC and the swelling capacity was 90 cmol/kg and $60{\sim}70\;mL/2\;g$, respectively.

• Journal of Life Science
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• v.27 no.10
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• pp.1121-1129
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• 2017

The authors evaluated the scavenging activities of ABTS+ radical, hydroxy radical (OH), nitric oxide (NO), and ferric ion reducing antioxidant power (FRAP) from ethanol extracts of four edible alga, Enteromorpha linza, Porphyra tenera, Sargassum fusiforme, and Undaria pinnatifida. ABTS+ scavenging activity was analyzed according to the method of Brand-Williams et al. ABTS+ scavenging activity of S. fusiforme was evaluated to 61.8% at 8.0 mg/ml. ABTS+ scavenging activity of P. tenera was evaluated to 35.7% at 8.0 mg/ml. P. tenera and U. pinnatifida showed similar inhibitions of ABTS+ scavenging activity. According to the results of the OH assay in seaweed, inhibitory activities were in the order of S. fusiforme > P. tenera > U. pinnatifida > E. linza. The results showed scavenging activity for NO in the following order of potency: S. fusiforme > P. tenera > U. pinnatifida > E. linza with concentration values of 8.0 mg/ml. The NO scavenging activities of dough, which was instant noodles mixed with S. fusiforme and 3.5% salt, were 27.2% at 8.0 mg/ml. After boiling for 5 minutes, FRAP scavenging activity of instant noodles mixed with extracts of U. pinnatifida was evaluated to 31.5% at 8.0 mg/ml. S. fusiforme showed the highest inhibition activity of ABTS+, OH, NO, and FRAP among the four algae. Thus, these findings provide evidence that P. tenera, U. Pinnatifida, S. fusiforme, and E. linza extracts could become sources of natural antioxidants.

• Korean Journal of Food Science and Technology
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• v.26 no.4
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• pp.393-397
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• 1994

The study was carried out to develop the powdered smoked-dried anchovy products as a natural flavoring substance. The processing conditions, chemical and taste compounds of products were as follows: The raw anchovy were washed, and then boiled 5 minutes in $5{\sim}6%$ NaCl and 1.0% sodium erythorbate solution. Boiled anchovy were smoked in smoking house at $40^{\circ}C$ for 4 hours as the first stage, and then increased temperature up to $80^{\circ}C$ as the second stage, and finally smoked 8 hrs at $80^{\circ}C$ to maintain the moisture content between 9 and 10 percent. The smoked-dried anchovy were pulverized and screened to be 50 mesh of particle size, and finally packed in PET/Al/CPP film bag. The moisture, crude lipid content and salinity of powdered smoke-dried anchovy were 9.4%, 9.6% and 6.9%, respectively. Fatty acid composition of product was mainly consisted of polyenes (43.4%) such as 22 : 6 and 20 : 5, followed by saturates (36.9%), monoenes (19.7%). The principal taste compounds of product were IMP, 466.5 mg/100g; free amino acids such as His, Tau, Pro, Lys, Ala and Glu, 1179.2 mg/100g; non-volatile organic acids such as lactic acid and succinic acid, 617.9 mg/100g; total creatinine, 595.9 mg/100g; small amount of betaine and TMAO. To make a instant soup, it was desirable for taste of products that powdered smoked-dried anchovy were mixed with 20% salt, 4.0% sugar, 3.0% MSG, 1.0% onion powder, 1.0% garlic powder and 1.0% black pepper.