• YAKHAK HOEJI
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• v.40 no.2
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• pp.155-162
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• 1996

Hyperkeratinization is a dermatologic disorder, which is due to the increase of corneocyte cohesion force. Glycolic acid, an alpha hydroxy acid(AHA), has been used to breakdown the hyperkeratinization processes. However, it has a problem of skin irritation when applied topically, due to the strong acidity especially in high concentration. A molecular optimization of glycolic acid has been tried to reduce the skin irritation by the way of prodrug formation. Ethyl glycolate was synthesized by the esterification of glycolic acid with ethanol in acidic conditions in the presence of sulfuric acid, and examined under the spectroscopic trials, such as UV, IR, $^1H$-NMR, and GC-MS. The physicochemical and biopharmaceutical properties of the prodrug were also evaluated. Through the toxicological tests of both skin irritation and eye mucous irritation, it has been proved that ethyl glycolate was less irritant than glycolic acid, since the pH value of synthetic prodrug was higher than that of glycolic acid. In the penetration test through nude mouse skin by diffusion cell, ethyl glycolate was continuously hydrolyzed to glycolic acid, which was assayed form the receptor compartment. It was obtained that the penetrated amount of ethyl glycolate was five times higher than that of glycolic acid. These results suggest that ethyl glycolate might be a successful prodrug of glycolic acid to reduce the skin irritation and to increase the skin penetration as well.

• Journal of Microbiology and Biotechnology
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• v.21 no.12
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• pp.1243-1249
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• 2011

This study was performed to examine the use of NaOCl as an alternative antimicrobial compound in winemaking because of the potential health problems that may arise as a result of the use of $SO_2$. For this, the blank (non-treated), control ($SO_2$-added), and sample (NaOCl-treated) wines were made, and microbial and chemical changes including sensory characteristics were analyzed during the fermentation periods. Treatment of grapes with NaOCl decreased the initial contaminating microbial population in grape must, resulting in higher growth of yeast and lactic acid bacteria. After 200 days of fermentation, the chemical analysis of sample wine revealed that it had higher ethanol content, redness ($a^*$), and concentrations of fruity ester compounds and lower total acidity than the control. In the sensory analyses, the sample wine obtained a higher overall acceptability score (5.70) than the control (4.26). This result reveals that NaOCl can be used as an alternative to $SO_2$ in winemaking for inhibiting the growth of contaminating microorganisms.

• Microbiology and Biotechnology Letters
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• v.30 no.4
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• pp.380-387
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• 2002

To investigate the effects of xylooligosaccharides on the in vitro growth of intestinal bacteria, various species were cultivated individually on the m-PYF medium containing a carbon source (0.5% w/v) such as xylooligosaccharides, isomaltooligosaccharides, fructooligosaccharides and sucrose, respectively. The health-promoting microorganisms such as Bifidobacterium bifidum, Bifidobacterium infantis, Bifidobacterium longum, Lactobacillus casei and Lactobacillus acidophilus grew more effectively by xylooligosaccharides than by other carbon source, though xylooligosaccharides inhibited the growth of Clostridium perfringens, Bacteroides fragilis, Escherichia coli, Staphylococcus aureus and Salmonella typhumurium. At the mixed culture xylooligosaccharides exerted a preferential stimulatory effects on numbers of the health-promoting microorganisms, while xylooligosaccharides inhibited populations of potential pathogens at relatively low level. Xylooligosaccharides also maintained the acidity of culture with Streptococcus mutans, caries-inducing bacteria, over pH 5.0. These results suggest that xylooligosaccharides selectively promote the growth of the health-promoting microorganisms in human intestine and prevent caries by inhibiting acid production from Streptococcu mutans.

• Journal of Microbiology and Biotechnology
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• v.12 no.1
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• pp.8-13
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• 2002

The isoflavone glycosides are hydrolyzed by ${\beta}$-glucosidase from gut microbes to the bioactive aglycones. However, the specific bacteria from the human intestinal tract that are involved in the metabolism of these compounds are not known. This study was undertaken to develop a fermented soymilk which converts isoflavones to the more bioactive aglycones form using a Bifidobacterium strain. The ${\beta}$-glucosidase activity of 15 Bifidobacterium strains were measured during cell growth. Among them, Bifidobacterium sp. Int-57 was selected for this study, because it has the highest ${\beta}$-glucosidase activity. Growth, acid development, ${\beta}$-glucosidase activity, and the hydrolysis of daidzin and genistin were investigated in four soymilks inoculated with Bifidobacterium sp. Int-57. After 12 h of fermentation, the counts of viable Bifidobacterium sp. Int-57 in all the soymilks reached a level of more than $10^8$ cfu/ml, which was then maintained. The pH of soymilks started to decrease rapidly after 6 h of fermentation and leveled off after 18 h. The titratable acidity of BL# 1 soymilk, BL#2 soymilk, and JP#l soymilk increased from 0.18 to 1.21, 1.15, and $1.08\%$ over the fermentation period, respectively. After 24 h of fermentation, the $\beta$-glucosidase activity in BL#1 soymilk, BL#2 soymilk, JP#l soymilk, and JP#2 soymilk increased to 59.528, 40.643, 70.844, and 56.962 mU/ml, respectively. The isoflavone glycosides, daidzin and genistin, in soymilks were hydrolyzed completely in the relatively short fermentation time of 18 h. These results show that Bifidobacterium sp. Int-57 can be used as a potential starter culture for developing fermented soymilk which has completely hydrolyzed isoflavone glycosides.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.12
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• pp.1805-1812
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• 2012

The effects of red-potato on the physicochemical properties of kochujang were investigated during fermentation. The number of yeast and aerobic bacteria in kochujang increased up to 4 weeks of fermentation, then the yeast number slowly decreased. Amylase activities also increased after 2~4 weeks of fermentation with the addition of red-potato. The Hunter L-value of kochujang decreased sharply and the a-value increased through the addition of starch syrup, causing major changes in total color difference as the ratio of red-potato increased. There was a direct correlation between the amount of red-potato with water activity and titratable acidity. The oxidation-reduction potential of kochujang decreased sharply after 12 weeks of fermentation, and was lowered with the addition of red-potato. As the ratio of red-potato increased, reducing sugars and ethanol contents of kochujang increased in the later stage of fermentation, while the amino-type nitrogen content was lower. Sensory results showed that a final percentage of 2% red-potato in kochujang was optimal for taste and overall acceptability.

• Food Science of Animal Resources
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• v.35 no.3
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• pp.339-349
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• 2015

The objective of this study was to identify lactic acid bacteria (LAB) isolated from kimchi and to evaluate its characteristics and functional properties for application in fermented dairy products as a probiotic or commercial starter culture. Eight stains isolated from kimchi were selected through an investigation of phenotypic characteristics. Two strains (DK211 and DK303) were identified as Lactobacillus plantarum, another two (DK207 and DK215) as Lactobacillus paracasei, and one (DK301) as Lactobacillus sakei. The remaining three strains were identified as species of Weissella. All selected Lactobacillus strains had acid and bile tolerance, even though there was wide variation in the ability of each strain. DK303 showed a remarkably higher proteolytic activity. There were no significant differences in β-galactosidase activity among the tested strains, except that DK301 showed no activity. Auto-aggregation varied between 82.1 and 90.0%, and hydrophobicity values ranged from 0.5 to 51.6%.The strongest auto-aggregation and hydrophobicity were observed in DK211. All selected strains showed better 1,1-diphenyl-2-picrylhydrzyl (DPPH) scavenging activity than commercial strains. DK211, DK215, DK301, and DK303 had effective inhibitory activity against all pathogens tested except E. coli. When selected strains were used for yogurt preparation as a single starter culture, the time required to reach target titratable acidity (0.9) was 11-12 h. The yogurt fermented with DK211 had favorable panelists ratings for most sensory attributes, which were comparable with yogurt fermented with a commercial strain. The results suggest that strains isolated from kimchi could be potential probiotic and starter cultures for use in yogurt manufacturing.

• Korean journal of food and cookery science
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• v.29 no.6
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• pp.761-768
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• 2013

Healthy ginseng pudding was made with different doses of two gelling agents and stored at $37^{\circ}C$ for eight weeks. And then quality characteristics and palatability were measured. Sweetness and pH level increased in newly made ginseng puddings but decreased during storage. Acid taste decreased but increased during storage in A (pectin 0.2%+agar 0.6%). But it increased but subsequently decreased in B (agar 0.8%). Acidity in C (agar 1%) remained unchanged until six weeks but slightly increased at 8 weeks of storage. Texture increased in all specimens but subsequently decreased. Chromaticity value of L decreased in all specimens before increasing while the values of a and b increased and subsequently decreased. In texture examination, hardness and adhesion were higher in C (agar 1%) and lower in A (pectin 0.2%+agar 0.6%). There were no differences in elasticity among three specimens. Cohesion was higher in C (agar 1%) while it showed a similar level in A (pectin 0.2%+agar 0.6%) and B(agar 0.8%). Stickiness and chewiness were higher in C(agar 1%) but lower in A(Pectin 0.2%+agar 0.6%), compared with C(agar 1%) specimen. In sensory test, overall palatability was higher in A (Pectin 0.2%+agar 0.6%). In conclusion, ginseng pudding with 0.6% agar and 0.2% pectin exhibited better quality. And ginseng pudding has potential to be developed as healthy dessert considering ample physiological and functional properties.

• Membrane and Water Treatment
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• v.9 no.3
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• pp.163-172
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• 2018

This study investigated the effect of organic matter on the precipitation of struvite and calcium phosphate for phosphorus recovery from synthetic dairy wastewater. Batch precipitation experiments were performed to precipitate phosphorus from solutions containing $PO_4{^{3-}}$ and $NH_4{^+}$ by the addition of $Mg^{2+}$ and $Ca^{2+}$, separately, at varying pH, Mg/P and Ca/P molar ratios, and organic matter concentrations. Soluble total organic solids exhibited more inhibition to precipitation due to potential interaction with other dissolved ionic species involved in phosphorus precipitation. Xylan with low total acidity only exhibited significant inhibition at very high concentrations in synthetic wastewater (at up to 100 g/L). No significant inhibition was observed for Mg and Ca precipitation at relatively lower concentrations (at up to 1.2 g/L). MINTEQ simulations show that dissolved organic matter (DOM) as humic substances (HS) can cause significant inhibition even at relatively low concentrations of 0.165 g/L fulvic acid. However, scanning electron microscopy (SEM) and X-ray diffraction (XRD) analysis suggested that xylan altered the crystal structure of both precipitates and had caused the formation of smaller sized struvite crystals with slightly rougher surfaces This could be due to xylan molecules adhering on the surface of the crystal potentially blocking active sites and limit further crystal growth. Smaller particle sizes will have negative practical impact because of poorer settleability.

• Transactions of the Korean Society of Automotive Engineers
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• v.20 no.5
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• pp.102-112
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• 2012

The vast stores of biomass available in the worldwide have the potential to displace significant amounts of fuels that are currently derived from petroleum sources. Fast pyrolysis of biomass is one of possible paths by which we can convert biomass to higher value products. The wood pyrolysis oil (WPO), also known as the bio crude oil (BCO), have been regarded as an alternative fuel for petroleum fuels to be used in diesel engine. However, the use of BCO in a diesel engine requires modifications due to low energy density, high water contents, low acidity, and high viscosity of the BCO. One of the easiest way to adopt BCO to diesel engine without modifications is emulsification of BCO with diesel and bio diesel. In this study, a diesel engine operated with diesel, bio diesel (BD), BCO/diesel, BCO/bio diesel emulsions was experimentally investigated. Performance and gaseous & particle emission characteristics of a diesel engine fuelled by BCO emulsions were examined. Results showed that stable engine operation was possible with emulsions and engine output power was comparable to diesel and bio diesel operation. However, in case of BCO/diesel emulsion operation, THC & CO emissions were increased due to the increased ignition delay and poor spray atomization and NOx & Soot were decreased due to the water and oxygen in the fuel. Long term validation of adopting BCO in diesel engine is still needed because the oil is acid, with consequent problems of corrosion and clogging especially in the injection system.

• Transactions of the Korean Society of Automotive Engineers
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• v.22 no.4
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• pp.1-9
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• 2014

The vast stores of biomass available in the worldwide have the potential to displace significant amounts of petroleum fuels. Fast pyrolysis of biomass is one of several paths by which we can convert biomass to higher value products. The wood pyrolysis oil (WPO) has been regarded as an alternative fuel for petroleum fuels to be used in diesel engine. However, the use of WPO in a diesel engine requires modifications due to low energy density, high water contents, high acidity, high viscosity, and low cetane number of the WPO. One possible method by which the shortcomings may be circumvented is to co-fire WPO with other petroleum fuels. WPO has poor miscibility with light petroleum fuel oils; the most suitable candidates fuels for direct fuel mixing are methanol or ethanol. Early mixing with methanol or ethanol has the added benefit of significantly improving the storage and handling properties of the WPO. For separate injection co-firing, a WPO-ethanol blended fuel can be fired through diesel pilot injection in a dual-injection dieel engine. In this study, the performance and emission characteristics of a dual-injection diesel engine fuelled with diesel (pilot injection) and WPO-ethanol blend (main injection) were experimentally investigated. Results showed that although stable engine operation was possible with separate injection co-firing, the fuel conversion efficiency was slightly decreased due to high water contents of WPO compare to diesel combustion.