• Korean Journal of Food Science and Technology
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• v.21 no.3
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• pp.379-386
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• 1989

The soy milk prepared from soy protein concentrate was treated with microbial protease or papain. Growth and acid production by Lactobacillus acidophilus in soy milk containing partially hydrolyzed proteins were investigated. Sensory evaluation of yogurt beverage prepared from protease treated soy milk was also performed. Protease treatment of soy milk enhanced acid production by lactic acid bacteria, particularly in case of microbial pretense and simultaneous treatment by two types of protease showed synergistic effect. pH and number of viable cells were not affected markedly by pretense treatment. Microbial pretense treatment up to 15 minutes or papain treatment up to 45 minutes enhanced acid production, but further treatment up to three hours did not affect the acidity markedly. rho sensory evaluation showed that overall acceptability and taste of soy yogurt beverage were slightly improved when soy milk was treated with microbial pretense of 0.2% or papain of 0.2%. The amount of non-protein nitrogen considerably increased by pretense treatment of 15 minutes and it increased gradually by further treatment up to three hours.

• Molecules and Cells
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• v.22 no.1
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• pp.119-125
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• 2006

The rat is an accepted model for studying human psychiatric/neurological disorders. We provide a protocol for total soluble protein extraction using trichloroacetic acid/acetone (TCA/A) from rat (female) whole brain, 10 brain regions and the pituitary gland, and show that two-dimensional gel electrophoresis (2-DGE) using precast immobilized pH (4-7) gradient (IPG) strip gels (13 cm) in the first dimension yields clean silver nitrate stained protein profiles. Though TCA/A precipitation may not be "ideal", the important choice here is the selection of an appropriate lysis buffer (LB) for solubilizing precipitated proteins. Our results reveal enrichment of protein spots by use of individual brain regions rather than whole brain, as well as the presence of differentially expressed spots in their proteomes. Thus individual brain regions provide improved protein coverage and are better suited for differential protein detection. Moreover, using a phosphoprotein-specific dye, ingel detection of phosphoproteins was demonstrated. Representative high-resolution silver nitrate stained proteome profiles of rat whole brain total soluble protein are presented. Shortcomings apart (failure to separate membrane proteins), gel-based proteomics remains a viable option, and 2-DGE is the method of choice for generating high-resolution proteome maps of rat brain and brain regions.

• Restorative Dentistry and Endodontics
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• v.41 no.1
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• pp.44-54
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• 2016

Objectives: The purpose of this study was to evaluate the histopathological effects of an antioxidant therapy on the pulp tissue of rat teeth exposed to a bleaching gel with 35% hydrogen peroxide. Materials and Methods: Forty rats were subjected to oral ingestion by gavage of distilled water (DW) or ascorbic acid (AA) 90 min before the bleaching therapy. For the bleaching treatment, the agent was applied twice for 5 min each to buccal surfaces of the first right mandibular molars. Then, the animals were sacrificed at 6 hr, 24 hr, 3 day, or 7 day post-bleaching, and the teeth were processed for microscopic evaluation of the pulp tissue. Results: At 6 hr, the pulp tissue showed moderate inflammatory reactions in all teeth of both groups. In the DW and AA groups, 100% and 80% of teeth exhibited pulp tissue with significant necrosis and intense tissue disorganization, respectively. At 24 hr, the AA-treated group demonstrated a greater regenerative capability than the DW group, with less intense inflammatory reaction and new odontoblast layer formation in 60% of the teeth. For up to the 7 day period, the areas of pulpal necrosis were replaced by viable connective tissue, and the dentin was underlined by differentiated odontoblast-like cells in most teeth of both groups. Conclusions: A slight reduction in initial pulpal damage during post-bleaching was promoted by AA therapy. However, the pulp tissue of AA-treated animals featured faster regenerative potential over time.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.404-409
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• 1999

The studies were carried out to investigate antimicrobial activity of mixture of Caesalpina sappan L. and Lithospermum erythrorhizon extracts against lactic acid bacteria isolated from Kimchi. The effects of the mixture and crab shell extracts on the shelf-life of Kimchi were also investigated. The growth of heterofermentative lactic acid bacteria and homofermentative lactic acid bacteria was inhibited by 98% ethanol extracts of Caesalpina sappan L. and Lithospermum erythrorhizon. The pH of Kimchi containing mixed extracts of Caesalpina sappan L. and Lithospermum erythrorhizon extracts (1 : 1) and crab shell was lower than that of control during fermentation for 25 days of $10^{\circ}C$. The viable cells of Lactic acid bacteria of the mixed extracts and crab shell added Kimchi were lower than that of control during fermentation. The sensory quality of the mixed extracts and Crab shell added Kimchi was a little inferior to control for during fermentation of Kimchi.

• Korean Journal of Food Science and Technology
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• v.21 no.1
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• pp.92-99
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• 1989

The soy milk prepared from soy protein concentrate was treated with pretense of various concentrations. Growth and acid production by Lactobacillus acidophilus or L. bulgaricus in soy milk containing partially hydrolyzed protein were investigated. Sensory evaluation of soy yogurt beverages prepared from pretense treated soy milk was also performed. The treatment of soy milk with pretense markedly enhanced acid production by lactic acid bacteria, particularly by L. acidophilus, whereas pH and number of viable cells were not .affected by pretense treatment. Protease treatment of 15 minutes greatly enhanced acid production by lactic acid bacteria, but further treatment up to three hours did not affect the acidity markedly. The sensory evaluation showed that overall acceptability of soy yogurt beverages was slightly improved when soy milk was treated with pretense of 0.1%. The amount of non-protein nitrogen was considerably increased by pretense treatment of 15 minutes and it reached the maximum value by treatment of two hours.

• Journal of Korean Academy of Oral and Maxillofacial Radiology
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• v.29 no.1
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• pp.327-339
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• 1999

Objectives: The purpose of this study was to aid in the prediction of tumor cell tolerance to radiotherapy and/or chemotherapy. Material and Methods: Human epidermoid carcinoma A-431 cell lines were irradiated by 2, 4, 6, 8, 10Gy at a dose rate of 210cGy/min using /sup 60/Co Irradiator ALDORADO 8 and then were exposed to bleomycin or cisplatin at concentration of 2㎍/㎖ for 1 hour. The viable cells were determined for each radiation dose and/or each drug at the 4th day and cell surviving curves were obtained using semiautomated MTT assay. Results: The surviving fraction after irradiation of 2Gy was 0.99, and there was not significant difference of surviving fraction in comparison with the control group on A-431 cell line(P>0.05). But there were significant differences of surviving fractions at doses of 4, 6, 8, 10Gy in comparison with the control group(P<0.05). The cytotoxicity of bleomycin or cisplatin was significantly different in comparison with the control group on A-43l cell line (P<0.05). And the cytotoxicity of cisplatin was greater than that of bleomycin on A-431 cell line (P<0.05). There were significant differences of surviving fractions after irradiation of 2, 4, 6, 8, 10Gy with bleomycin or cisplatin in comparison with each group of irradiation only on A-431 cellline(P<0.05). There were significant differences of surviving fractions between the groups of irradiation with bleomycin and cisplatin at doses of 2, 4Gy(P<0.05), but there were not significant differences of surviving fractions at doses of 6, 8, 10Gy on A-431 cell line (P>0.05).

• Journal of the East Asian Society of Dietary Life
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• v.24 no.6
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• pp.845-852
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• 2014

The quality of commercial sauce products was evaluated through pH, soluble solid content, salinity, water activity and microbial analyses. The pH of sauces was 2.38~5.30, soluble solids were between 6.03 and 71.67, and distributions of salt were 0.23~5.00% in 32 commercial sauce products. In addition, water activity of vinegar red pepper sauce and spicy soft tofu stew stock were determined 0.773 and 0.988, respectively. Yeast, mold, Staphylococcus aureus, E. coli and coliform were not detected in any sauces. Higher level of total viable cells (TVC) resulted in pH over 4.2. TVC of shelf-stable sauces was 1.0~3.6 log CFU/g. TVC of seven sauce products was classified as non-potentially hazardous foods by temperature controlled for safety standard (TCS), even though levels were over acceptable guidelines of the USDA (3 log CFU/g). These results indicate that the standard and classification of commercial sauce products should be modified and controlled strictly.

• Journal of dental hygiene science
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• v.18 no.3
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• pp.147-154
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• 2018

This study aimed to evaluate the antimicrobial effects of Acanthopanax sessiliflorum fruit (ASF; Ogaza) extracts on Streptococcus mutans and Streptococcus sobrinus, which are agents that cause dental caries, and on Streptococcus mitis and Streptococcus salivarius, the microbial flora of the oral cavity. The ASF extracts obtained using 70% ethanol were fractionated in the order of ethyl acetate and n-Butanol, concentrated under reduced pressure, and lyophilized to give powdery solvent extracts. The antimicrobial activity of ASF extracts from each solvent was examined using the disk diffusion method. As a result, only those extracts obtained using an ethyl acetate solvent showed antimicrobial activity. These extracts were selected, and the minimum inhibitory concentration was measured by disk diffusion method at various extract concentrations. Results showed a minimum inhibitory concentration of 32 mg/ml. The viable cell count was measured to confirm the minimum bactericidal concentration. Results showed a minimum bactericidal concentration of 64 mg/ml. In the cytotoxicity test using normal human dermal fibroblast cells, the absorbance value of the test group was similar to that of the control group at 0.64, 1.28, and 6.4 mg/ml. The bacteria and their colonies were examined using a scanning electron microscope. Boundaries between the antimicrobial activity region and non-antimicrobial activity region were observed around the paper disk, which was immersed in the extract with 32 mg/ml concentration. Bacterial colonization was not observed in the area with antimicrobial activity. This finding suggests that ASF extracts can inhibit the growth of some microorganisms in the oral cavity, in addition to the effects of these extracts known to date. In particular, ASF extracts may be used as a preparation for preventing dental caries by adding the extract to the toothpaste or oral mouthwash.

• Korean journal of food and cookery science
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• v.31 no.6
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• pp.773-780
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• 2015

Lactic acid fermentation of black raspberry (Rubus occidentalis) juice was carried out by using the Lactobacillus plantarum GBL17 strain. The sterilized black raspberry juice was fermented using the L. plantarum GBL17 strain at $30^{\circ}C$ for 72 hours after which the total acidity increased and the pH value decreased. In addition, the highest total acidity content (2.38%) was reached, the lowest pH value (3.22) was observed, and the sugar content decreased by $9.8^{\circ}Brix$ after the 72 hour fermentation. The number of viable cells rapidly increased up until 24 hours, after which it gradually decreased. HPLC analysis of the organic acids showed 14.51 mg/g of lactic acid content in the fermented black raspberry juice, which was not detected in the non-fermented black raspberry juice (control). The content of fructose and glucose slightly decreased after fermentation. The total polyphenol and flavonoid contents of the fermented black raspberry juice increased significantly after fermentation. The DPPH radical scavenging activity of fermented black raspberry juice (70.92%) was higher than that of the control (62.96%). After lactic acid fermentation, there was no significant increase in ABTS radical scavenging activity. These results confirm that lactic acid bacteria, such as L. plantarum GBL17, showed generally higher activities with a potential as a functional beverage.

• Korean journal of food and cookery science
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• v.25 no.6
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• pp.747-757
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• 2009

The purpose of this study was to enhance the quality of kochujang Apple juice was added to traditional Kochujang at 0%, 20%, 40%, 60 and 80%. Physicochemical and microbial characteristics were periodically investigated during at room temperature during a 90 day fermentation period. The moisture content of the apple Kochujang was higher than that of the control, while the salt content of the apple Kochujang was lower than that of the control, At first, the sweetness of the apple Kochujang showed no significant difference from the control; however, its sweetness increased during the 90 days. In all treatments, the pH value decreased during the fermentation period, while the titratable acidity increased during the fermentation period. Viscosity decreased greatly after 30 days. Sugar reduction was higher in the apple Kochujang than in the control, and its concentration increased with apple juice content. According to the analysis of free sugar, glucose, fructose, and maltose had an especially high ratio in the apple Kochujang. The organic acids detected in Kochujang were citric acid, malic acid, oxalic acid and lactic acids. The content of citric acid and malic acid were higher than the other acids in the apple Kochujang. L, a, and b values generally decreased during the fermentation period. When the Kochujang was made, the number of the total viable cells was $10^7\;CFU/g$. At room temperature, the number steadily increased up to the 30th day, then steadily decreased on the 90th day. After that, there was no significant change. The number of yeasts was $10^6\;CFU/g$ at the end of the 90th day. After the 90th day of fermentation, sensory results showed that the 60~80% apple juice Kochujang showed the best taste, appearance, texture, and overall quality.