• Tuberculosis and Respiratory Diseases
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• v.53 no.5
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• pp.497-509
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• 2002

Background : The mechanisms through which cellular activation results in intracellular mycobacterial killing is only partially understood. However, in vitro studies of human immunity to Mycobacterium tuberculosis have been largely modeled on the work reported by Crowle, which is complicated by several factors. The whole blood culture is simple and allows the simultaneous analysis of the relationship between bacterial killing and the effect of effector cells and humoral factors. In this study, we attempted to determine the extent to which M. tuberculosis is killed in a human whole blood culture and to explore the role of the host and microbial factor in this process. Methods : The PPD positive subject were compared to the umbilical cord blood and patients with tuberculosis, diabetes and lung cancer. The culture is performed using heparinized whole blood diluted with a culture medium and infected with a low number of M. avium or M. tuberculosis $H_{37}Ra$ for 4 days by rotating the culture in a $37^{\circ}C$, 5% $CO_2$ incubator. In some experiments, methlprednisolone- or pentoxifyline were used to inhibit the immune response. To assess the role of the T-cell subsets, CD4+, CD8+ T-cells or both were removed from the blood using magnetic beads. The ${\Delta}$ log killing ratio was defined using a CFU assay as the difference in the log number of viable organisms in the completed culture compared to the inoculum. Results : 1. A trend was noted toward the improved killing of mycobacteria in PPD+ subjects comparing to the umbilical cord blood but there was no specific difference in the patients with tuberculosis, diabetes and lung cancer. 2. Methylprednisolone and pentoxifyline adversely affected the killing in the PPD+ subjects umbilical cord blood and patients with tuberculosis. 3. The deletion of CD4+ or CD8+ T-lymphocytes adversely affected the killing of M. avium and M. tuberculosis $H_{37}Ra$ by PPD+ subjects. Deletion of both cell types had an additive effect, particularly in M. tuberculosis $H_{37}Ra$. 4. A significantly improved mycobacterial killing was noted after chemotherapy in patients with tuberculosis and the ${\Delta}$ logKR continuously decreased in a 3 and 4 days of whole blood culture. Conclusion : The in vitro bactericidal assay by human whole blood culture model was settled using a CFU assay. However, the host immunity to M. tuberculosis was not apparent in the human whole blood culture bactericidal assay, and patients with tuberculosis showed markedly improved bacterial killing after anti-tuberculous chemotherapy compared to before. The simplicity of a whole blood culture facilitates its inclusion in a clinical trial and it may have a potential role as a surrogate marker in a TB vaccine trial.

• Food Science and Preservation
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• v.22 no.2
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• pp.225-231
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• 2015

This study was conducted to examine the physicochemical properties and micro-encapsulation process of rice fermented with Bacillus subtilis CBD2. The viable bacterial cell, pH, and amylase activity of the rice liquid culture were 7.61 log CFU/mL, pH 5.08 and 159.43 units/mL, respectively. The micro-encapsulated rice liquid culture was manufactured via spray drying with different forming agents: i.e., alginic acid 1.0% and chitosan 0.3%, 0.5%, and 1.0%. The moisture contents of the spray-dried powders were approximately 2.90~3.68%. The color of the L and a value decreased whereas that of the b and ${\Delta}E$ value increased. The particle size and outer topology of the spray-dried rice liquid culture were $48.13{\sim}68.48{\mu}m$ and globular, respectively. The water absorption index of the spray-dried powder (2.40~2.65) was lower than that of the freeze-dried powder (2.66). The water solubility index of the spray-dried powder (9.17~10.89%) was higher than that of the freeze-dried powder (7.12%). The in vitro dissolution was measured for five hours in pH 1.2 simulated gastric fluid, and pH 6.8 and pH 7.4 simulated intestinal fluids, using a dissolution tester at $37^{\circ}C$ with 50 rpm agitation. The amylase survival in the fermented rice was 85.93% through the spray-drying and it was very effectively controlled.

• Food Science and Preservation
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• v.20 no.6
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• pp.751-759
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• 2013

There is increasing interest in freshly cut products, that is, foods produced without washing and cutting. In this study, the quality of freshly cut sliced Deodeok was compared with that of what based on its washing methods. In bubble washing, the Deodeok rises to the water surface apace and is broken into centimeter sizes. Microbubble washing calls for the production of a great number of 0.1 mm-sized bubbles in anions-bearing water and their passing through a trumpet-shaped hole at a high pressure. To compare the product deterioration rates of the specimens, they were stored at $10^{\circ}C$ for 10 days. In the specimens washed with the control method and with hand washing, the deterioration rate was 80%; and in the specimens washed with bubble and microbubble washing, 20~30%. The L-value (an index of browning) was higher in the bubble and microbubble washing than in the control and the hand washing, which implies that browning was minimized during the storage. As for the viable cell and coliform group counts that were measured during the storage, the specimens washed with the control method showed the highest values. In contrast, the specimens washed with microbubble washing showed the lowest values. In the sensory test, the specimens washed with microbubble were highest in storage preference. In conclusion, the Deodeok that was stored after it was washed with microbubble washing was found to have had the best quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.5
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• pp.750-756
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• 2010

This study was performed to examine the shelf life and qualities of wet noodle with Morus alba L. root and Curcuma aromatica extracts (MCE) during storage at $4^{\circ}C$. Lightness and redness of wet noodle were decreased with increasing amounts of MCE added in noodle while yellowness was increased. The viable cell and molds count of wet noodle with MCE was reduced about 1~2 log cycle as compared with control during storage time. Also the TBARS (thiobarbituric acid reactive substance) value of wet noodle with MCE was lower than that of control. Hence the wet noodle with MCE has shown remarkable antioxidation effect. In sensory evaluation, the wet noodle containing the ratio of 2.5:0.02 of M. alba : C. aromatica was preferred than the control. From these results, the addition of 2.5% of M. alba and 0.02% of C. aromatica extracts in wet noodle had a good effect on improvement of preservation and development of quality.

• Radiation Oncology Journal
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• v.9 no.1
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• pp.1-6
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• 1991

The effect of 2-deoxy-d-glucose (2-DDG) on $C_3H$ mouse fibrosarcoma(FSall) was studied. Metabolic status, especially for energy metabolism, was studied using in vivo $^{31}P$-MRS, proliferative capacity was observed on flow cytometry(FC) and growth rate was measured after transplantation of $10^6$ viable tumor cells in the dorsum of foot of $C_3Hf/Sed$ mice. One gram of 2-DDG Per kg of body weight was injected intraperitoneally on 12th day of implantation. Average tumor size on 12th day of implantion was $250mm^3$. Growth rate of Fsall tumor was measured by tumor doubling time and slope on semilog plot. After 2-DDG injection, growth rate slowed down. Tumor doubling time between tumor age 5-12 days was 0.84 days with slope 0.828 and tumor doubling time between tumor age 13-28 days was 3.2 days with slope 0.218 in control group. After 2-DDG injection, tumor doubling time was elongated to 5.1 days with slope 0.136. The effect of 2-DDG studied in vivo $^{31}P$-MRS suggested that the increase of phosphomonoester (PME) and inorganic phosphate (Pi) by increasing size of tumor, slowed down after 2-DDG injection. Flow cytometry showed significantly increased S-phase and $G_2+M$ phase fraction suggesting increased proliferative capacity of tumor cells in the presence of 2-DDG. Authors observed an interesting effect of 2-DDG on FSall tumor and attempt to utilize as an adjunct for radiotherapy.

• Food Science and Preservation
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• v.12 no.6
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• pp.558-564
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• 2005

This study was carried out to investigate the cleaning effect of sesame leaf, the sterilization effect and physicochemical properties, treated with various electrolyzed water. Initial physicochemical properties could be kept more than 1 month in electrolyzed oxidizing water(EW-1) of diaphragm type and 15 days in electrolyzed water(EW-2 and EW-3) of non-diaphragm system, there was no significant difference by storage temperature. 4 kinds of microorganism (initial total counts, $10^7\~10^9$ CFU/mL) were sterilized within $0.5\~1$ minutes by electrolyzed water. In fresh sesame leaves, total viable cell count and coliform group in the treatment of electolyzed water were decreased to about $2\~3$ log scale comparing non-treated ones. Especially Bacillus cereus was not detected until 13th day when treated with EW-l. Decaying ratio of sesame leaf appears on day 6 of storage in the untreated but the treatments of electrolyzed water has no sign until day 10 of storage. Change in color difference(${\Delta}E$) during storage was observed the treatments of electrolyzed low-alkaline water(EW-2) and electrolyzed neutral water(EW-3) were very desirable at the level $1\~2$ after day 13 of storage comparative to the untreated Change of Chlorophyll content was biggest decreased to 6.8 $mg\%$ on the untreated and decreased least to 8.35 $mg\%$ on EW-3 treated group on 13th day from initial value of $9.0\~10.3\;mg\%$ The overall sensory evaluation appeared most acceptable in the treatments of EW-2 and EW-3.

• Journal of Life Science
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• v.24 no.10
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• pp.1102-1109
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• 2014

Chungkookjang has several functional properties, such as fibrinolytic activity, anticancer effects, and antioxidant effects. However, children do not like Chungkookjang because of its foul odor. A mixed culture of Bacillus subtilis MC31 and Lactobacillus sakei 383 was used to improve the production of GABA in Chungkookjang and its flavor. Most of the foul odor of Chungkookjang was removed. The slime content and viscosity of Chungkookjang fermented in the mixed culture were similar to those of commercial Chungkookjang when B. subtilis MC31 and Lactobacillus sakei 383 were inoculated in a 1:1 ratio. The maximum GABA content was obtained when Chungkookjang was fermented with B. subtilis MC31 and L. sakei 383, which was fermented at $37^{\circ}C$ for 72 hr. During the period of fermentation, the viable cell number of B. subtilis MC31 reached a peak (log 9.13 CFU/g) at six days, and L. sakei 383 reached a peak (log 6.78 CFU/g) at two days. The moisture, crude ash, crude protein, crude fat, and crude fiber contents were 61.71%, 2.05%, 17.54%, 8.36%, and 1.95%, respectively. The amino-type nitrogen content of Chungkookjang fermented by B. subtilis MC31 and L. sakei 383 was less than Chungkookjang fermented by B. subtilis MC31 alone. The ammonia-type nitrogen and reducing sugar content of the Chungkookjang fermented by B. subtilis MC31 and L. sakei 383 were higher than that of steamed soybean. The glutamic acid and GABA content detected with an amino acid analyzer were 1.40 mg/g and 0.47 mg/g, respectively. These results suggest that fermentation with B. subtilis MC31 and L. sakei 383 in a 1:1 ratio removes more of the foul odor and increases the GABA content compared with single fermentation.

• Korean journal of food and cookery science
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• v.29 no.4
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• pp.387-398
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• 2013

Seasoned soy sauce is one of the popular seasoning sauces added to the Korean traditional foods such as Bulgogi, Galbi. However, industrially processed sauces have poor sensory quality because of heating treatment for sterilization. The purpose of this study was to develop seasoned soy sauce having fresh taste and good quality by applying superheated steam (SHS) and high hydrostatic pressure (HHP) technologies. To maintenance the sauce qualities, food materials such as apple, onion, and garlic were pretreated with SHS (heater $100^{\circ}C$, steam $280^{\circ}C$, 30 s~1 min 30 s) before mixing with other ingredients. During storage of 7 days, color, pH, and browning potential of SHS treated samples (apple, onion and garlic) did not change and also polyphenol oxidase was inactivated (p<0.05). The seasoned soy sauce including SHS treated materials was sterilized by thermal process ($85^{\circ}C$, 30min) or non-thermal process, HHP (550 MPa, $5{\sim}10^{\circ}C$, 3 min). In SHS+HHP treated sauce, salinity, sugar contents, lightness, viscosity did not change (p<0.05), and total viable cell counts were detected below 4 log cycle at $5^{\circ}C$ for 30 days. E.coli and B.cereus are not determined in all samples. In sensory evaluation, Bulgogi prepared with SHS+HHP treated sauce was more acceptable than others.

• Korean Journal of Microbiology
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• v.49 no.1
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• pp.71-77
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• 2013

This study was carried out to investigate the characteristics of Chungkookjang depending on different soybeans and fermentation temperatures using Bacillus amyloliquefaciens C2 isolated from homemade Chungkookjang. The highest protease activity was 854 U/g in yellow soybean Chungkookjang and 847 U/g in black soybean Chungkookjang at $35^{\circ}C$. The highest amylase activity was 3.87 U/g at $40^{\circ}C$ in yellow soybean Chungkookjang and 4.96 U/g at $45^{\circ}C$ in black soybean Chungkookjang. The highest reducing sugar content was 16.11 mg/g at $40^{\circ}C$ in yellow soybean Chungkookjang and 19.08 mg/g at $45^{\circ}C$ in black soybean Chungkookjang. The highest amino type nitrogen content was 420 mg%/g in yellow soybean Chungkookjang and 194 mg%/g in black soybean Chungkookjang at $40^{\circ}C$. The highest pH was 7.92 at $40^{\circ}C$ in yellow soybean Chungkookjang and 7.59 at $45^{\circ}C$ in black soybean Chungkookjang. The highest number of viable cell was 9.3 log CFU/g at $40^{\circ}C$ in yellow soybean Chungkookjang and at $35^{\circ}C$ in black soybean Chungkookjang. On the other hand, the lowest ammonia type nitrogen content was 225 mg%/g at $45^{\circ}C$ in yellow soybean Chungkookjang and 80 mg%/g at $40^{\circ}C$ in black soybean Chungkookjang. Yellow soybean Chungkookjang showed high protease activity, pH and amino type nitrogen, whereas black soybean Chungkookjang showed high amylase activity and reducing sugar.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.5
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• pp.545-549
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• 2001

To develop a natural antibacterial agent for fish bacterial diseases, antibacterial activity, minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC) and bactericidal effect of cinnamon bark extract were examined against fish pathogenic bacteria. The antimicrobial effect of the extract to the fish diet was also estimated, Cinnamon bark extract showed the broad spectrum of antibacterial activity against fish pathogenic bacteria, especially, it had strong activity against Streptococcus iniae, Edwardsiella tarda and Listonella anguillarum. Its MIC was $75.8\sim189.6{\mu}g/mL$ against Cram positive bacteria, and $75.8\sim113.8{\mu}g/mL$ against Gram negative bacteria in liquid medium, It was found to show stronger bactericidal action against Gram negative bacteria than Cram positive bacteria. According to increasing concentrations of the extract, it resulted in a proportional reduction of viable cell counts of both S. iniae and L. anguillarum. The former was not detected by addition of $189.6{\mu}g/mL$ after 12 hours incubation and the latter by addition of $151.6{\mu}g/mL$ after 24 hours incubation, respectively. It was reasonable that fish diet was soaked in cinnamon bark extract for ten minutes. The relationship formula between the weight of fish diet and the extract absorbed to fish diet was Y=7.2726X+4.5083 ($R^2=0.9998$). The fish diet soaked in the extract inhibited the growth of all strains used in this study. Its antibacterial activity was stable at the range from $10^{\circ}C\;to\;35^{\circ}C$ during the storage period of 28 days. When the diet soaked in the extract was incubated in liquid medium at $35^{\circ}C$, it inhibited the growth of microorganisms inhabited in the diet.