• International Journal of Industrial Entomology and Biomaterials
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• v.35 no.1
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• pp.14-21
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• 2017

Gastric ulcer is a clinical symptom characterized by inflammation of the gastric mucosa. Stress and alcohol consumption have been identified as the major cause of gastric ulcer. However, the effects of silkworms on ethanol-induced gastric ulcer have not been studied yet. The mature silkworms that are difficult to eat have become easier to ingest due to recent technological development to make steaming and freeze-drying mature silkworm larval powder (SMSP). In this study, we investigated whether three silkworm varieties, Baekokjam, Golden-silk and Yeonnokjam could alleviate ethanol-induced gastric mucosal damage in vivo. Sprague-Dawley rats pretreated with 3 SMSPs (0.1 or 1 g/kg BW) or normal diet (AIN-76A) were exposed to absolute ethanol (3 g/kg BW, 3 h) by oral gavage. Morphological examination included ulcer index as a measurement of hemorrhages and hematoxylin and eosin staining was performed to analyze the severity of gastric ulcer. Results of macroscopic examination suggested that all 3 SMSPs pretreatment significantly protected gastric mucosa against ethanol-induced damage. Microscopic observations demonstrated significant mucosal erosion and inflammation in ethanol-treated rats, which was abrogated in rats pretreated with 3 SMSPs. In addition, pretreatment with all 3 SMSPs showed significant decreases the expression of pro-inflammatory mediators, IL-6 and cyclooxygenase-2. Among SMSP from 3 varieties of silkworm, preadministration of 1 g/kg Baekokjam SMSP showed the most effective protective effect against ethanol-induced gastric ulcer. These results suggest that Baekokjam SMSP can be a potential gastroprotective agent against ethanol-induced gastric ulcer.

• Preventive Nutrition and Food Science
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• v.16 no.1
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• pp.74-82
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• 2011

The fermentation and quality characteristics of kimchi, made by adding different types of red pepper (semi-dried red pepper, fresh red pepper, dried red pepper) according to drying conditions, were examined for 15 days at $10^{\circ}C$ fermentation. The initial pH was approximately 5.65~5.72 in all groups, and the pH decreased with increasing fermentation time. The color value of a/b showed the highest in kimchi that made with semi-dried red pepper (SDRP-K). The color value of A remained at the initial level for 9 days, regardless of treatments. The color value had a tendency to decrease after 9 days. The lactic acid bacteria increased rapidly during 6 days of storage, but showed no difference among groups. The initial contents of malic acid and succinic acid were in 3.23~4.52 and 6.12~7.97 mg/mL and decreased during fermentation in all groups. The lactic acid and acetic acid were not contained in the beginning, but increased with increasing fermentation periods. The vitamin C content of SDRP-K was 5.20 mg/g, which was significantly higher compared with kimchi that made with dried red pepper (DRP-K), but which did not show any significant difference to kimchi that made with fresh red pepper (FRP-K). As a result of antioxidant activity in optimally ripened kimchi, both $DPPH^+$ and $ABTS^+$ scavenging activities were higher in SDRP-K than any other groups. As a result of the sensory evaluation, overall acceptability was highest in SDRP-K.

• Journal of Mushroom
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• v.7 no.2
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• pp.49-56
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• 2009

This study was conducted to preserve of mushroom resources and utility useful wild mushrooms by segregation and identification from 2005 to 2007. The mushroom strains were collected a center of native mushroom wild growth place of Chungbuk Province. The obtained results from this study were summarized as follows ; We collected 79 wild mushroom strains, and the collected wild mushrooms were composition of 32 strains of edible mushrooms, 3 strains of medicinal use mushrooms, 15 strains of poisonous mushrooms, and 29 strains indistinct mushrooms. The 28 strains were segregated and identified from 32 strains of edible mushrooms. The present preservation strains are 15 strains, and other 13 strains were damaged in tissue culture and preservation. We made specimen of wild mushroom by alcohol, and have preserved perennial mushrooms by drying. We photographed 79 strains of wild mushrooms.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.30 no.1
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• pp.129-133
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• 2004

The major advantage of the in vitro test is that it is a rapid, objective and cost-effective screening methodology. In vitro tests can provide a formulation tool to identify new fillers that are optimized by combinations of old ones and they can be used to pre-screen protective formulas prior to in vivo testing in humans. Therefore, the accuracy of in vitro SPF measurement is very important. In this study, improvement of application method of samples was tried to improve the accuracy of in vitro SPF measurement. The outer part of Transpore$\^$(R)/ tape was used to apply samples as the substrates and the standard drying time was set at 15 min. The new method, topical applications at light scan areas, results in more accurate and reliable results. This result suggests that more accurate prediction system can be established for in vivo SPF with in vivo SPF measurement.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.31 no.3
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• pp.311-317
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• 1986

To obtain the basic informations on the variation of rice grain shattering under different environmental conditions, several experiments were carried out from 1982 to 1985. The degree of grain shattering was significantly differed depending upon the harvesting time after heading in some rice varieties. It appeared that the ratio of grain shattering was greatly affected by the drying period after harvesting; the ratio of grain shattering of sun-dried seeds for 6 days after harvesting was higher than those of the just harvested seeds. Grain shattering was increased at high level of nitrogen and decreased with delay in transplanting date. Yearly differences in grain shattering was more clearly recognized in easy-shattering varieties in comparison with those of non-shattering varieties. Rice grain shattering also increased by the low temperature treatment (l7/15$^{\circ}C$, day/night) at booting stage, 5 to 11 days before heading. A rice variety, Milyang 23, belong to easy shattering group was more pronounced at the low temperature condition with shading. In general, it was always possible to classify the cultivar differences between easy-shattering and non-shattering groups regardless of any environmental condition. Thus results suggested that rice grain shattering will be largely governed by genetic factors.

• Korean Journal of Veterinary Research
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• v.29 no.4
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• pp.503-515
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• 1989

Critical parameters affecting sensitivity and specificity of an enzyme-linked immunosorbent assay(ELISA) for detection of antibodies to avian infections bronchitis virus(IBV) were standardized. By adopting the optimized conditions an equation calculating ELISA antibody titers from the observations at single serum dilution was formulated. The purified antigen of IBV Mass-41 strain was dispensed into polystyrene microplate wells at a concentration of 300ng per well($100{\mu}l$) and the plates were coated by completey drying at $37^{\circ}C$. Diluted chicken serum and horseradish peroxidase conjugated goat anti-chicken IgG were added in order in $100{\mu}l$ volumes per well and allowed to react for 30 minutes each at room temperature. Just before use and after each reaction the plates were washed three times with distilled water. Finally o-phenylenediamine solution was added as an enzyme substrate. After incubation for another 15 minutes at room temperature absorbances were read at 492nm. Hyperimmune serum against Mass-41 strain was used as internal reference positive(IRP) serum. After repeated titration of IRP and negative serum, a constant titer of IRP was determined. Serum titrations were carried out for various sample sera together with IRP and negative sera and the observed titers of sample sera were corrected by reflecting the ratio between observed and constant titers of IRP serum. These corrected titers of the sample sera were plotted against sample/positive(S/P) OD ratios. All the OD's measured in the serum titrations were also corrected by substracting negative serum OD. The following equation was formulated from the above data; $Log_{10}$ ELISA titer=$5.568({\log}_{10}S/P)+4.161$ Thus it was possible to calculate ELISA titer by measuring absorbance at 1/400 single serum dilution. Titer measured by cross ELISA tests employing Mass-41 strain and three local IBV isolates were similar. These results suggest that the ELISA tests standardized in this study can be used for evaluating not only vaccinal immunity but also for infection status against fields IBV's.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.3
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• pp.263-269
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• 2016

Large quantities of by-products—such as fish frame, head, skin and viscera—are generated during seafood processing, and these by-products are not utilized extensively. Therefore, sea rainbow trout Oncorhynchus mykiss (SRT) frame muscle (FM) jerky was prepared by grinding SRT-FM, followed by mixing with seasoning, forming and drying. The nutritional and microbiological characteristics of the SRT-FM jerky were then investigated. The proximate composition of the SRT-FM jerky was 19.1% moisture, 38.7% crude protein, 7.9% crude lipid and 4.4% ash. The viable bacterium count of the SRT-FM jerky was 3.9 log CFU/g, and Escherichia coli and Staphylococcus aureus were not detected. The total amino acid content of SRT-FM jerky was 37.3 g/100 g, and the major amino acids were aspartic acid, glutamic acid, leucine and lysine. Based on the recommended daily intake of fish jerky (100 g), the most abundant mineral was potassium. The fatty acid composition of the SRT-FM jerky was 26.2% saturated acid, 34.5% monoenoic acid and 39.3% polyenoic acid, and the major fatty acids were 16:0, 18:1n-9, 18:2n-6, 20:5n-3 and 22:6n-3. These results suggest that SRT-FM jerky has high nutritional value.

• Journal of Advanced Marine Engineering and Technology
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• v.40 no.6
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• pp.458-467
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• 2016

Salt is the most important substance in physiological activities of the human body concerning transport of the ingested nutrients into the blood. Thus, the most ideal salt must not contain any harmful ingredients such as cadmium, mercury, lead, and arsenic. However, it is legal to include trace amounts of the hazardous ingredients in salt owing to a technical limitation, because salt is generally obtained from seawater. This paper reported an experimental result about a new method of manufacturing high-quality table salts without hazardous ingredients by using "$15^{\circ}C$ low-temperature vacuum drying technology," applied to the sequential extraction phenomenon of seawater with increasing the concentration. The world's best table salt can be produced if the present results are applied and extended to the traditional solar salt industry.

• The Korean Journal of Mycology
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• v.23 no.2 s.73
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• pp.161-175
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• 1995

Meju is a raw material used to make Korean soy sauce (Kanjang) and soybean paste (Doenjang), both of them rich in plant protein. The twenty-nine fungal and a bacterial species were identified from twenty-three traditionally homemade meju cakes. Out of them, only a few species were found to be involved in the actual fermentation process of meju; The other species were contaminants during the improper subprocesses of meju fermentation. The fungal floral successions were observed to be related to two physical and biochemical changes of meju cakes during meju fermentation: drying and heat releasing processes. The zygomycetous fungi were first observed to exist mainly during the first stage. Scopulariopsis brevicaulis was observed to grow on the surface of meju cakes and then to coexist with Bacillus megatrium in the inner part of meju cakes during the second stage. Based on the biochemical tests, the proteases secreted by the different microorganisms were involved in the degradation of soybean proteins with a mutual relationship. Also, zygomycetous fungi were speculated to be important microorganisms for inducing the second stage in the traditional Korean homemade meju.

• KSBB Journal
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• v.27 no.6
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• pp.347-351
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• 2012

This study was conducted to optim ize the composition of CEM (cabbage extract medium) and cryoprotectants on the growth of Lactobacillus plantarum, a probiotics growing in plant and milk. For this, we analyzed the growth characteristics of Lb. plantarum in CEM and subsequently optimized the medium composition by addition of carbon, nitrogen sources and buffering agents. Among carbon sources, glucose showed the best result to increase the cell density after dilution of CEM. When 0.5% yeast extract and 1% soy peptone were supplemented in the diluted CEM, Lb. plantarum grew up to the maximum cell density. Addition of buffering agents in CEM was not significantly effective to increase the cell density. Meanwhile, addition of 12% skim milk, 5% sucrose and 0.5% glycerol showed a cryoprotective effect against cell damage of Lb. plantarum during freeze drying process showing high survival rate after 150 days. This optimized CEM can be used for economical production of bacterial cells particularly originated from a plant-related ecosystem.