• Proceedings of the Korean Vacuum Society Conference
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• 2012.02a
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• pp.172-172
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• 2012

Non-thermal plasma has attracted medical researchers, since they showed higher apoptosis rate in cancer cells than normal cells. However, it is hard to conclude general cancer cell specific effect because comparison between normal and cancer cell activities after plasma treatment have not been reported yet. This research proposes a comparison of Dielectric Barrier Discharge (DBD) plasma effect on three normal cells lines and three cancer cells lines. We measured cell number, mitochondria activity (MTS assay) and amount of hydrogen peroxide (H2O2) for three days. The results show that the number of cancer cells decreased more than normal cells following of exposure time. On the other hand, mitochondria activities and amounts of H2O2 increased following of exposure time. In addition, we found that DBD plasma exposure on cell suspension in media and media only illustrated no difference in mitochondria activity, H2O2 quantity, and cell number. Thus, we can confirm higher apoptosis rate in cancer cells which is related to the reactive oxygen species (ROS) generated by DBD plasma. The related molecular mechanisms were investigated further.

• KSBB Journal
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• v.14 no.4
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• pp.389-395
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• 1999

Bifidobcterium spp. can provide human being with several beneficial physiological. Therefor, there has been a considerable interest in products Bifidobcterium spp. dietary supplements or as starter cultures for probiotic products that may assint in the improvement of health on the human. But indusrial applications have been limited because Bifidobcterium spp. are sensitive to acidic pH due to organic acid produced by themselves and various conditions. The objective of this study was to establish new method for improvement of Bifidobcterium viability by entrapment im calcium alginate beads. We have a plan to select the most suitable polymer through the comparison with acid tolerance oxygen tolerance and theological properties of polymer. Increase of the viable number of Bifidobcterium induced increasing acid tolerance and oxygen tolernce trough the development of entrapment technique. The 4%, 3030mm diameter) sodium alginate beads led to the best survivability under acid condition. Especially, addition of 6% mannitol, 6% glycerol or 6% sorbitol to the sodium alginate helped a beneficial effect on viability against acid, bile salt, hydrogen peroxide and cold strage. The number of viability of entrapeede cells by retreatment was 96 fold higher than non-entrapeed cells after 5 hours of storage under pH 3 acidic condition. These experimental data clearly demonstrate that a whole cell immobilization by entrapment in calcium alginate beads is an important survival mechanism enable to withstand environmental stresses as the acidic condition, hydrogen peroxide toxicity and frozen state.

• The Korean Journal of Ecology
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• v.26 no.3
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• pp.115-121
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• 2003

Leaves of two-week old seedlings of tomato (Lycopersicon esculentum) were treated with various concentrations (0∼100 M) of $CdCl_2$ for up to 9 days and subsequent growth of seedlings, symptoms of oxidative stress and isozyme activities of antioxidant enzymes including superoxide dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX) and peroxidase (POX) were investigated. Compared with the non-treated control, Cd exposure decreased biomass but increased Cd accumulation, hydrogen peroxide production and lipid peroxidation as malondialdehyde (MDA) formation in leaves and roots. Further studies on the developmental changes of isozyme activities showed that Fe-SOD, Cu/Zn-SOD and one of three APX isozymes decreased and CAT and one of four POX isozymes increased in leaves, whereas Fe-SOD, one of three POX isozymes and two of four APX isozymes decreased and CAT increased in roots, showing different expression of isozymes in leaves and roots with Cd exposure level and time. Based on our results, we suggest that the reduction of seedling growth by Cd exposure is the oxidative stress resulting from the over production of $H_2O_2$ and the insufficient activities of antioxidant enzymes particularly involved in the scavenging of $H_2O_2$. Further, the decreased activities of SOD and APX isozymes of chloroplast origin, the increased activities of CAT and POX and high $H_2O_2$ contents with Cd exposure might indicate that Cd-induced oxidative stress starts outside chloroplast.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.2
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• pp.287-294
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• 2013

Influence of Achyranthes japonica Nakai Extract (AJNE) on properties of pork sausages were studied in the present investigation. AJNE was added to sausages alone or in combination with ascorbic acid to obtain a comparative analysis on properties of control and ascorbic acid added-sausages. Results showed that addition of 0.05% AJNE led to a decrease in color $L^*$ and whiteness (W), and an increase in color $b^*$ of pork sausage samples (p<0.05). Although color $a^*$ of pork sausages containing AJNE was not significantly different, ascorbic acid added-sausages were highest amongst other treatments (p<0.05). Sausages containing AJNE had lower non-heme iron values and peroxide value (POV) than control sausages (p<0.05); however, high nitrosomyoglobin content was observed in AJNE added-sausages (p<0.05). Ascorbic acid led to a decrease in residual nitrite concentration of sausages (p<0.05), but no difference was found in AJNE added-sausages. Free radical scavenging analysis showed that AJNE did not affect 1,1-diphenyl -2-picrylhydrazyl (DPPH) activity of sausages, whereas ascorbic acid added-sausages showed relatively higher activity among the samples (p<0.05). Addition of AJNE had no influence on texture properties of sausages. In sensory evaluation, AJNE treatment had significant effects on color (p<0.05), but no significant effects on aroma, flavor, springiness, juiciness, and overall acceptability. In conclusion, the addition of AJNE, as a natural supplement may offer natural antioxidants for pork sausages, and appears to be particularly effective in inducing changes in non-heme iron concentration, POV value and nitrosomyglobin content.

• Journal of Korean Society for Atmospheric Environment
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• v.27 no.4
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• pp.387-394
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• 2011

A study on the removal of sulfur dioxide and nitrogen oxide was carried out using a non-thermal nano-pulse corona discharger at different gas temperatures. Pulse voltage with a high voltage of 50 kV, a pulse rising time of about 100 ns, a full width at half maximum of about 500 ns and a frequency of 1 kHz was applied to a wire-cylinder corona reactor. Ammonia and propylene gases were added into the corona reactor as additives with a static mixer. Ammonia addition had less effect on $SO_2$ reduction at the higher temperature because of the retardation of ammonium sulfate formation. However, propylene addition enhanced NO reduction at higher temperature due to increased gas mixture. $SO_2$ was further removed at the mixed $SO_2$ and NO gas due to increased $NO_2$ by the conversion of NO. The addition of ammonia and propylene gases was more highly dominant for the removal of sulfur dioxide compared to the sole pulse corona without the additives. However, the specific energy density per unit concentration of pulse corona as well as propylene additive was an important factor to remove NO gas. Therefore, the specific energy density per unit concentration of 0.04 Wh/($m^3{\cdot}ppm$) was necessary for the NO removal of more than 80% with the concentration ratio of 2.0 for propylene and NO. Hydrogen peroxide was another alternative additive to remove both $SO_2$ and NO in the nano-pulse corona discharger.

• Proceedings of the IEEK Conference
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• 2001.10a
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• pp.193-197
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• 2001

This study was carried out to recover gold, silver and other valuable metals from the printed circuit boards (PCB) of waste computers. PCB samples were crushed to under 1mm by a shredder and initially separated into 30% conducting and 70% non-conducting materials by an electrostatic separator. The conducting materials, which contained the valuable metals, were then used as the feed material for magnetic separation where it was found that 42% was magnetic and 58% non- magnetic. The non-magnetic materials contained 0.227mg/g Au and 0.697mg/g Ag. Further leaching of the non-magnetic component using 2.0M sulfuric acid and 0.2M hydrogen peroxide at 85$^{\circ}C$ extracted more than 95% copper, iron, zinc, nickel and aluminium. Au and Ag were not extracted in this solution, however, more than 95% of Au and 100% of Ag were selectively leached with a mixed solvent (0.2M ammonium thiosulfate, 0.02M copper sulfate, 0.4M ammonium hydroxide). Finally, the residues were reacted with a NaCl solution to leach out Pb while sulfuric acid was used to leach out Sn. Recoveries reached 95% and 98% in solution, respectively.

• Applied Chemistry for Engineering
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• v.28 no.6
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• pp.619-625
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• 2017

In this study, the formation of hydroxyl radical and decomposition characteristics of bisphenol A (BPA) was investigated by quantifying hydrogen peroxide formed as a reaction by-product during the formation stage of hydroperoxyl radical. The direct oxidation reaction by ozone only decomposed BPA just like the Criegee mechanism under the condition where radical chain reactions did not occur. Non-selective oxidation reactions occurred under the conditions of pH 6.5 and 9.5 where radical chain reactions do occur, confirming indirectly the formation of hydroxyl radical. The decomposition efficiency of BPA by the added catalysts appeared in the order of $O_3$/PAC ${\geq}$ $O_3/H_2O_2$ > $O_3$/high pH > $O_3$ alone. 0.03~0.08 mM of hydrogen peroxide were continuously measured during the oxidation reactions of ozone/catalyst processes. In the case of $O_3$/high pH process, BPA was completely decomposed in 50 min of the oxidation reaction, but reaction intermediates formed by oxidation reaction were not oxidized sufficiently with 29% of the removal ratio for total organic carbon (TOC, selective oxidation reaction). In the case of $O_3/H_2O_2$ and $O_3$/PAC processes, BPA was completely decomposed in 40 min of the oxidation reaction, and reaction intermediates formed by the oxidation reaction were oxidized with 57% and 66% of removal ratios for TOC, respectively (non-selective oxidation reactions).

• Korean Journal of Food Science and Technology
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• v.40 no.6
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• pp.712-716
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• 2008

In an effort to evaluate Salmonella food safety using combinations of preservation techniques, its viabilities when exposed to HCl, acetic acid, and the oxidative agents (hydrogen peroxide and butyl hydrogen peroxide), were analyzed using sub-lethal heat-shocked Salmonella Typhimurium at $56^{\circ}C$. 2D gel electrophoresis and MALDI-TOF MS analyses were also conducted to determine the expression and repression of proteins in heat-shocked cells. Heat-shocked S. Typhimurium evidenced a reduction of viable counts by 1-2 log CFU/mL. However, viality of non heat-shocked S. Typhimurium decreased markedly by 5-6 log CFU/mL at a pH 4 in response to acid and oxidative stresses. Sub-lethal heat treatment greatly increased the resistance of S. Typhimurium against acid and oxidant agents. As for 2D gel electrophoresis and protein identification via MALDI-TOF MS, 17 major proteins in non heat-shocked S. Typhimurium were detected, and only 13 proteins among these proteins were detected in heat-shocked S. Typhimurium. The heat shock proteins such as DnaK and small heat shock proteins were included, and may be associated with the resistance of S. typhimurium against exposure to acids and oxidants. Therefore, even though the promising hurdle technology using the combined mild treatments including heat was applied to S. Typhimurium, the proper heat treatment to reduce its crossprotection activity toward the following preservative agents might be considered.

• Journal of Nutrition and Health
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• v.36 no.7
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• pp.675-683
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• 2003

This study investigated the effect of dietary $\beta$-carotene supplementation on lipid peroxidation and anti oxidative enzyme activity as indices of oxidative stress in diabetic rats. Fifty Sprague-Dawley male rats aging 7 weeks were used as experimental animals, which were divided into the non-diabetic control group and the diabetic group. The diabetic group received an intraperitoneal injection with streptozotocin to induce diabetes. Then the diabetic rats were divided into four dietary groups which contained different amounts of $\beta$-carotene; 0%, 0.002%, 0.02%, or 0.2% of the diet. The diabetic rats were fed the experimental diets and the non-diabetic rats were fed the basal diet without $\beta$-carotene supplementation for 2 weeks and then sacrificed. The diabetic group had a significantly higher blood glucose level than the non-diabetic group. However, blood glucose level were not significantly changed by the level of dietary $\beta$-carotene supplementation. Compared to the non-diabetic control group, the diabetic control group indicated a significant increase of plasma thiobarbituric acid reactive substance (TBARS). Liver TBARS level also tended to be higher in diabetic control group, although it was not significant. The $\beta$-carotene supplementation did not reduce plasma TBARS level. However, Liver TBARS level was significantly decreased when 0.02% or more $\beta$-carotene was supplemented in the diet. The liver lipofuscin level in the diabetic control group was higher than in the non-diabetic control group, but the effect of $\beta$-carotene supplementation did not show any differences. Superoxide dismutase activity was significantly lower in the diabetic group, but it was increased in groups receiving 0.02% or more $\beta$-carotene. Compared to the non-diabetic control group, lower activities of catalase and glutathione peroxidase were observed in the diabetic control group, although it was not significant. Catalase and glutathione peroxidase activities tended to increase as the levels of $\beta$-carotene supplementation increased, although it was not statistically significant. Therefore, it seems that dietary $\beta$-carotene supplementation might reduce diabetic complications by partly decreasing the lipid peroxidation and increasing the activity of antioxidative enzyme in diabetes.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.6 no.1_2
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• pp.37-43
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• 1973

In this paper, non-enzymatic browning reactions as a factor of self stability of boiled and dried anchovy were studied to discuss the effect of water activity to the discoloring reaction and the preservative moisture content. The development of rancidity of the fish meat was also mentioned since the fish is fatty and the lipid oxidation is a functional deteriorative reaction. Fresh anchovies were boiled in $10\%$ salt solution immediately after the catch, sun dried, and stored at room temperature ($20^{\circ}C$) for two months in humidistat chambers maintaining different levels of water activity as described in Table 1. The pigments formed by non-enzymatic browning reations were extracted in two fractions, those were chloroform-methanol soluble and water dialyzed fraction, and analyzed spectrophotometrically at the wavelength of 460 nm. These two fractions were considered, respectively to be the brown pigments formed by lipid oxidation reactions for the formler and for the latter, to be the pigments developed by sugar-amino or Maillard reaction. The oxidation of lipid in anchovy meat during the storage was measured as the changes in Peroxide value and the color development of thiobarbituric acid reaction. It is summarized from the results that the rate of both reactions, lipid oxidation and browning, was affected by water activity levels. In regard to the changes in peroxide and TBA value during the storage, the propagation of lipid oxidation was obviously accelerated at lower humidities whereas the development of browning progressed at the higher. These two reactions occurring simultaneously and contrary in activity resulted in that the rate of deterioration occurring oxidatively or by browning, was the minimum at the water activity of 0.32-0.45 which were $7-9\%$ as moisture content and slightly higher value than that of monolayer (Aw=0.21, $5.11\%$ as moisture content). It is also noted that the lipid oxidative browning was presumed to dominate sugar-amino reactions so that the rate of browning of the meat was ultimately depended on the development of rancidity although sugar-amino reactions initiated earlier than the other at the first ten days of storage, particulary at higher humidity. At the lower humidity sugar-amino reactions were occurred gradually but lower levels in color development in contrast to the consistent increase in lipid oxidative browning.