• Ceramist
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• v.21 no.4
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• pp.388-405
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• 2018

In this paper, we review about current development of electrode materials for Li-ion batteries and catalysts for fuel cells. We scrutinized various electrode materials for cathode and anode in Li-ion batteries, which include the materials currently being used in the industry and candidates with high energy density. While layered, spinel, olivine, and rock-salt type inorganic electrode materials were introduced as the cathode materials, the Li metal, graphite, Li-alloying metal, and oxide compound have been discussed for the application to the anode materials. In the development of fuel cell catalysts, the catalyst structures classified according to the catalyst composition and surface structure, such as Pt-based metal nanoparticles, non-Pt catalysts, and carbon-based materials, were discussed in detail. Moreover, various support materials used to maximize the active surface area of fuel cell catalysts were explained. New electrode materials and catalysts with both high electrochemical performance and stability can be developed based on the thorough understanding of earlier studied electrode materials and catalysts.

• Nutrition Research and Practice
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• v.13 no.6
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• pp.509-520
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• 2019

BACKGROUND/OBJECTIVES: This study evaluated whether a mobile health (mHealth) application can instigate healthy behavioral changes and improvements in metabolic disorders in individuals with metabolic abnormalities. SUBJECTS/METHODS: Participants were divided into an mHealth intervention group (IG), which used a mobile app for 24 weeks, and a conventional IG. All mobile apps featured activity monitors, with blood pressure and glucose monitors, and body-composition measuring devices. The two groups were compared after 24 weeks in terms of health-behavior practice rate and changes in the proportion of people with health risks, and health behaviors performed by the IG that contributed to reductions in more than one health risk factor were analyzed using multiple logistic regression. RESULTS: Preference for low-sodium diet, reading nutritional facts, having breakfast, and performing moderate physical activity significantly increased in the mHealth IG. Furthermore, the mHealth IG showed a significant increase of eight items in the mini-dietary assessment; particularly, the items "I eat at least two types of vegetables of various colors at every meal" and "I consume dairies, such as milk, yogurt, and cheese, every day." The proportion of people with health risks, with the exception of fasting glucose, significantly decreased in the mHealth IG, while only the proportion of people with at-risk triglycerides and waist circumference of females significantly decreased in the control group. Finally, compared to those who did not show improvements of health risks, those who showed improvements of health risks in the mHealth IG had an odds ratio of 1.61 for moderate to vigorous physical activity, 1.65 for "I do not add more salt or soy sauce in my food," and 1.77 for "I remove fat in my meat before eating." CONCLUSIONS: The findings suggest that the additional use of a community-based mHealth service through a mobile application is effective for improving health behaviors and lowering metabolic risks in Koreans.

• YAKHAK HOEJI
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• v.41 no.4
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• pp.421-432
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• 1997

A new lectin was partially purified from starfish,Asterina pectinifera by means of physiological saline extraction, salt fractionation, ion exchange chromatography and hy droxyapatite chromatography, and it was named APL. The biochemical properties of the APL were characterized. In addition, its effects on lymphocyte mitogenicity and cancer cell agglutinability were tested. The APL agglutinated nonspecifically human erythrocytes and rabbit blood cells. Agglutinability was decreased to 30% of control activity below pH 5 and above pH 9 and was relatively unstable at increasing temperatures above 60$^{\circ}C$. The activity was reduced by addition of two kinds of metal ions, $Ba^{2+},\;Mn^{2+}$ and chelating agent, EDTA. APL was proved to be glycoproteins containing 9% sugars. For carbohydrate specificity, it was found that the activity of APL was inhibited by D(+)-glucosamine, D(+)-galactosamine, stachyose, N-acetyl-galactosamine and methyl-${\alpha}$-D-galactopyranoside among 35 sugars tested. In amino acid composition, the contents of acidic amino acids such as aspartic acid and glutamic acid were relatively high. This result suggest that the isoelectric point would be in a lower range. APL was found that it promotes the division of human lymphocytes. APL was proved to be a potent agglutinin for cancer cells such as HeLa, L929 and L1210 cells. Significant changes on the HeLa cell surfaces affected by APL were observed under the electron microscope.

• Journal of Environmental Science International
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• v.30 no.9
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• pp.727-739
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• 2021

Measurements on mass size distribution of roadside aerosols were obtained in downtown Jeju City from July 2018 to May 2020 using an 8-stage cascade impactor sampler and the compositions of aerosols were analyzed. The mass size distribution of total aerosols was bimodal with aerosols existing in both the fine and coarse modes. The mass size distributions of Na⁺, Mg²⁺, Ca²⁺, Cl^-, NH₄⁺ and SO₄^2- were unimodal, whereas that of K⁺ was bimodal. For NO₃^-, the size distribution in winter and spring was bimodal with the peaks in both fine and coarse modes, whereas for summer and autumn the distribution was unimodal with a peak in the coarse mode. NH₄⁺ was found to co-exist with SO₄^2- in the fine mode with an average molar ratio of [NH₄⁺]/[SO₄^2-] equal to 2.05. Good correlation was observed between NO₃^- and NH₄⁺ in the fine mode particles in spring and winter. Based on the value of the marine enrichment factor for Cl^-, Mg²⁺, K⁺, Ca²⁺ and SO₄^2-, it may be inferred that a major part of the roadside aerosols in downtown Jeju City was largely contributed by terrigenous sources, although the influence of sea salt was normally present.

• Journal of Microbiology and Biotechnology
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• v.31 no.8
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• pp.1144-1153
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• 2021

A released exopolysaccharide (rEPS)-producing strain (LM187) with good acid resistance, bile salt resistance, and cholesterol-lowering properties was isolated from Sichuan paocai and identified as Leuconostoc mesenteroides subsp. mesenteroides. The purified rEPS, designated as rEPS414, had a uniform molecular weight of 7.757 × 10⁵ Da. Analysis of the monosaccharide composition revealed that the molecule was mainly composed of glucose. The Fourier transform-infrared spectrum showed that rEPS414 contained both α-type and β-type glycosidic bonds. ¹H and ¹³C nuclear magnetic resonance spectra analysis showed that the purified rEPS contained arabinose, galactose, and rhamnose, but less uronic acid. Scanning electron microscopy demonstrated that the exopolysaccharide displayed a large number of scattered, fluffy, porous cellular network flake structures. In addition, rEPS414 exhibited strong in vitro antioxidant activity. These results showed that strain LM187 and its rEPS are promising probiotics with broad prospects in industry.

• ALGAE
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• v.35 no.4
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• pp.361-373
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• 2020

The community dynamics of benthic diatoms in the hypersaline environment are investigated to advance our understanding how salinity impacts marine life. Diatoms were sampled in the two salterns encompassing salt Ponds, ditches, and seawater reservoirs (n = 11), along the salinity gradient (max = 324 psu), and nearby tidal flats (n = 2). The floral assemblages and distributions across sites and stations showed great variations, with a total of 169 identified taxa. First, not surprisingly, higher diversity of benthic diatoms was found at natural tidal flats than salterns. The saltern diatoms generally showed salinity dependent distributions with distinct spatial changes in species composition and dominant taxa. Biota-environment and principal component analysis confirmed that salinity, mud content, and total nitrogen were key factors influencing the overall benthic community structure. Some dominant species, e.g., Nitzschia scalpelliformis and Achnanthes sp. 1, showed salinity tolerance / preference. The number of diatom species at salinity of >100 psu reduced over half and no diatoms were found at maximum salinity of 324 psu. The highest salinity for the observed live diatoms was 205 psu, however, a simple regression indicated a theoretical salinity threshold of ~300 psu on the survival. Finally, the indicator species were identified along the salinity gradient in salterns as well as natural tidal flats. Overall, high species numbers, varying taxa, and euryhaline distributions of saltern diatoms collectively reflected a dynamic saltern ecosystem. The present study would provide backgrounds for biodiversity monitoring of ecologically important microalgal producers in some unique hypersaline environment, and elsewhere.

• Food Science of Animal Resources
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• v.42 no.3
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• pp.398-410
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• 2022

We studied effects of aging methods and temperature on the physical, chemical, and amino acid composition of pork belly from Berkshire and Landrace×Yorkshire×Duroc (LYD) swine. Pork belly samples were assigned randomly to breed groups (Berkshire and LYD), aging temperature groups (0℃ and 9℃), and aging method groups. One samples of vacuum-packaged hanging pork bellies were hung in a refrigerated cooler with 83±2.0% humidity, while the other samples were immersed in a 3.5% salt solution in a vacuum package and subsequently stored in the same cooler for 2 weeks. LYD pork had lower pH and purge loss and higher lightness values than those of Berkshire pork (p<0.05). Moreover, thiobarbituric acid reactive substances and hardness values of LYD pork were lower than those of Berkshire pork after aging (p<0.05). Berkshire pork had a higher level of flavorful amino acids than LYD pork did during aging (p<0.05). Bellies aged at elevated temperatures for two weeks had higher volatile basic nitrogen. However, significantly higher percentages of flavorful and sweet taste amino acids were observed in bellies aged at 9℃ compared to those aged at 0℃ for 2 weeks. Moisture content was higher in immersed samples than hanging samples after two weeks of aging (p<0.05). Hanging pork bellies exhibited higher texture profiles than immersed pork bellies at two weeks (p<0.05). We concluded that breeds, aging temperature, and methods affected most quality attributes of pork belly.

• Journal of People, Plants, and Environment
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• v.23 no.4
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• pp.455-464
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• 2020

Background and objective: This study was conducted to examine changes in the composition and physiological activity of Gardenia Fructus after being roasted. Methods: The antioxidant, anti-inflammatory and antibacterial activity of Gardenia Fructus was evaluated using the Gardenia Fructus (GF) and roasted Gardenia Fructus (RGF) ethanol extracts, and their components were analyzed through HPLC. Results: As a result, it was confirmed that the content of gardenoside and geniposide decreased and the content of genipin increased when GF was roasted. The total content of polyphenols was 54.5 ± 2.18 mg gallic acid equivalents (GAE) per gram of the GF extract and 69.6 ± 0.36 mg GAE per gram of the RGF extract. As a result of evaluating 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, both the GF and RGF extracts showed the similar activity to ascorbic acid at the concentrations of 1 mg/mL or higher. In RAW 264.7 macrophages stimulated by lipopolysaccharides (LPS), the RGF extract showed a higher effect of reducing NO production, and significantly reduced the expression of an inflammatory cytokine, IL-6. As a result of evaluating the antimicrobial activity, the RGF extract showed higher antimicrobial activity against Escherichia coli and Bacillus subtilis. In the dextran sulfate sodium salt (DSS) induced inflammatory bowel disease mouse model, the RGF extract reduced the weight of the spleen, and both the GF and RGF extracts reduced the number of bacteria in the colon. Conclusion: Therefore, it has been confirmed through this study that roasting at a high temperature changes the main components of the GF extract and increases its biological activity. The RGF extract is expected to be used as a natural material with antioxidant, anti-inflammatory and antibacterial effects.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.2
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• pp.151-161
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• 2023

This study examined the nutritional characteristics of commercial Sik-hae (CS). The proximate composition per 100 g of CS: 12.7±3.8 g crude protein, 4.4±1.0 g crude lipid, and 6.0±1.2 ash. The total amino acid content range and average per 100 g of CS were 5.65-16.32 g and 11.69±3.76 g, respectively, and the major amino acids were aspartic acid and glutamic acid in all products. The major fatty acids of CS were 16:0 (all products), 18:1n-9 [8 types, flounder sik-hae (FS, all products), sandfish sik-hae (SS), anchovy sik-hae (AS) and black edged sculpin sik-hae (BESS)], 18:2n-6 (9 types, excluding AS), 20:5n-3 (4 types, FS-1, 2, 3, 5), and 22:6 [3 types, FS-3, Alaska pollock sik-hae (APS)-1 and AS]. As a supply source of mineral, 7 types (FS-1, 2, 3, 5, SS, AS and BESS) of calcium, 9 types [FS (all products), APS-1, SS, AS and BESS] of phosphorus, 6 types (FS-1, 3, 5, APS-1, SS and AS) of magnesium and 5 types (FS-1, 4, APS-2, SS and AS) of iron were expected.

• Microbiology and Biotechnology Letters
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• v.9 no.4
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• pp.253-261
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• 1981

Fermented foods available in Korea may be classified into four groups, namely, fermented soybean products, fermented cereal products, fermented vegetable products, and fermented fishery products based on raw materials used. The representative fermented foods based on soybean are Kanjang(soysauce), Doenjang(fermented soybean pastes), and Kochujang(red pepper added-fermented soybean paste). Such fermented products are made using Meju(functioning as a starter and prepared by fermentation of steamed soybean mash) as an essential ingredient, and used widely as a soup base and/or in seasoning side-dishes for everyday meals year around. Excepting Sikhae, all fermented products based on rice and other cereal grains are of alcoholic nature. Takju (Makgeolli) used to be made using rice as the major raw material, however, mainly due to the shortage of rice in recent years, other cereals, such as, barely, corn, and wheat flours are also used to replace rice today. Owing to such changes in the raw materials. the popularity of Takju has been somewhat reduced, yet it is still widely consumed in rural areas. Although Chungju is a popular rice wine with superior qualify over Takju, the amount consumed is considerably limited. The highest qualify rice wine, Bupju, in particular, is made by a low temperature fermentation using glutinous rice. Kimchi is an unique fermented vegetable product of long tradition in Korea. Although it was for consumption mainly in winter season serving as a source of vitamins, today it is widely used throughout the year. Except Kkakdugi and Dongchimi, all of the fermented vegetable products contain salted Korean cabbage as an essential item, while they abound in varieties depending on material composition and methods of processing, and also on seasons and localities Next to Kimchi in this category is Kkakdugi made of raddish in popularity and quantity consumed. The four groups of fermented food products described above are reviewed in some detail and evaluated in terms of their nutritional significances, processes and microorganisms involved. and their commercial potentials. Jeotkal (or Jeot) is a name given to all fermented products of fishery origin. A number of Jeot can be prepared by adding salt and allowing fermentation to the raw materials such as shrimp, anchovy octopus, clam, oyster, etc.