• Journal of Microbiology and Biotechnology
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• v.28 no.1
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• pp.50-58
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• 2018

Elephant garlic (Allium ampeloprasum var. ampeloprasum), which belongs to the Alliaceae family along with onion and garlic, has a flavor and shape similar to those of normal garlic but is not true garlic. Additionally, its properties are largely unknown, and its processing and product development have not been reported. In this study, we focused on using elephant garlic to produce a new type of vinegar, for which the market is rapidly growing because of its health benefits. First, we evaluated the effects of elephant garlic addition on acetic acid fermentation of rice wine by Acetobacter pasteurianus. In contrast to normal garlic, for which 2% (w/v) addition completely halted fermentation, addition of elephant garlic enabled slow but successful fermentation of ethanol to acetic acid. Metabolite analysis suggested that sulfur-containing volatile compounds were less abundant in elephant garlic than in normal garlic; these volatile compounds may be responsible for inhibiting acetic acid fermentation. After acetic acid fermentation, vinegar with elephant garlic did not have any sulfur-containing volatile compounds, which could positively contribute to the vinegar flavor. Moreover, the amino acid profile of the vinegar suggested that nutritional and sensory properties were more enhanced following addition of elephant garlic. Thus, elephant garlic may have applications in the development of a new vinegar product with improved flavor and quality and potential health benefits.

• Journal of Microbiology and Biotechnology
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• v.10 no.6
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• pp.776-783
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• 2000

Various alcohol yeast strains have been isolated from main mashes of Korean traditional liquors, and their genetic diversities were previously reported [23]. In this study, the strain SHY111, showing the highest alcohol production, was tested for its fermentation and sporulation characteristics. Additionally, its haploid cells were isolated and tested for their growth and fermentation patterns. The strain was identified as Saccharomyces cerevisiae based on its morphological and physiological characteristics. The sequences of the ITS(internal transcribed spacer) and 5.8S rDNA regions of S. cerevisiae SHY111 were found to be identical to those of S. cerevisiae that was obtained from through the yeast genome project. The maximum fermentation ratio obtained by the strain SHY111 (96.7%) was almost the same as that by S. cerevisiae Balyun No. 1 (96.5%) that was a little higher than that by S. cerevisiae KCCM11215(95.8%). The strain was induced for sporulation in a sporulation liquid medium using log phase cells grown in different types of pre-sporulation media, and its haploid cells were obtained by spore dissection using a micromanipulator. The majority of the spores formed a small colony on a YPD agar plate, and the haploid yeast cells derived from the strain SHY111 showed a variety of growth and alcohol fermentation patterns. It was proposed that the fermentation patterns were related to their growth phenotypes in the most haploid strains, but possible not in some strains.

• Journal of Physiology & Pathology in Korean Medicine
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• v.19 no.1
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• pp.124-129
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• 2005

Resveratrol, a phytoalexin found at high levels in grapes and in grape products such as red wine, has been reported to possess a wide range of biological and pharmacological activities including anti-oxident, anti-inflammatory, anti-mutagenic, and anti-carcinogenic effects, but its molecular mechanism is poorly understood. In this study, we examined the effects of resveratrol on lipopolysaccharide (LPS)-induced growth inhibitory activity and cell growth-regulatory gene products in astroglioma C6 cells to elucidate its possible mechanism for anti-cytotoxicity. It is shown that LPS induced time-dependent growth inhibition and morphological changes of C6 cells, which were recovered by pre-treatment with resveratrol. The anti-proliferative effect of LPS was associated with the induction of tumor suppressor p53 and cyclin-dependent kinase (Cdk) inhibitor p21 (WAF1/CIP1) expression assessed by RT-PCR and Western blot analysis in time-dependent manner in C6 cells. In addition, the pro-apoptotic Bax expression was also up-regulated in LPS-treated C6 cells without alteration of anti-apoptotic Bcl-2 and Bcl-XL expression. However, resveratrol significantly inhibited LPS-induced p53, p21 and Bax levels, suggesting that the modulation of p53, p21 and Bax levels could be one of the possible pathways by which resveratrol functions as anti-cytotoxic agent.

• Journal of Applied Biological Chemistry
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• v.56 no.2
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• pp.113-117
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• 2013

Ten major residual biogenic amines including toxic histamine and tyramine were investigated in the plant-based minor Korean fermented food. From the analyses of pickled vegetables, fermented vegetable extracts, fermented tea, black garlic and herbal rice wines, more than 100 mg/kg of histamine were found in pickled soy leaf and pickled mulberry leaf, and also over 1,000 mg/kg of total biogenic amines were found in pickled soy leaf. No sample was found over in black garlic, fermented tea, fermented vegetable extracts and herbal rice wine, less than 100 mg/kg of histamine and/or 1,000 mg/kg of total biogenic amines were observed. Interestingly, all the tested rice wines were found to be over 100 mg/kg of agmatine residue.

• Journal of Microbiology and Biotechnology
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• v.22 no.4
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• pp.516-525
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• 2012

LAB were isolated from makgeolli locally produced around Jinju, Gyeongnam, S. Korea during spring of 2011. Randomly selected 11 isolates from MRS agar plates were identified first by API CHL 50 kits and then 16S rRNA gene sequencing. All 11 isolates were identified as Lactobacillus plantarum. Among them, ST4 grew in MRS broth with ethanol up to 10%, showing the highest alcohol resistance. L. plantarum ST4 was moderately resistant against acid and bile salts. When cellular proteins of L. plantarum ST4 under ethanol stress were analyzed by two-dimensional gel electrophoresis (2DE), the intensities of 6 spots increased, whereas 22 spots decreased at least 2-fold. Those 28 spots were identified by peptide mass fingerprinting (PMF). FusA2 (elongation factor G) increased 18.8-fold (6% ethanol) compared with control. Other proteins were AtpD (ATP synthase subunit beta), DnaK, GroEL, Tuf (elongation factor Tu), and Npr2 (NADH peroxidase), respectively. Among the 22 proteins decreased in intensities, lactate dehydrogenases (LdhD and LdhL1) were included.

• Journal of Chest Surgery
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• v.29 no.5
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• pp.530-535
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• 1996

Saprophytic aspergillosis (aspergilloma), a potentially life-threatening disease from the colonization of lung cavities by the ubiquitous fungus Aspergillus fumigatus, has been of surgical concern. Twelve patients with symptomatic aspergilloma underwent operative procedures at Pusan national University Hospital between January 1, 1984 and August 31, 1994. The mean age of the patients was 38.8 years and nine of them had hemoptysis; in two it was massive and life-threatening. Wine of the patients had underlying causes of cavitary lung disease and tuberculosis was the most common cause. Lobectomy was the most commonly performed procedure (in six) . Several major complications including excessive bleeding (2), and pneumonia (2), and empyema with bronchopleural fistula (1) occurred .and one patient died (operative mortality=8.3%). There were no recurrent symptoms in any of the 11 operative survivors during the follow-up period. It is concluded that early, aggressive surgical intervention can provide definite cure in established aspergilloma, even with minimal symptoms.

• Food Science and Biotechnology
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• v.16 no.6
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• pp.975-980
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• 2007

Determination of ethyl carbamate content in imported alcoholic beverages in Korea and an exposure assessment were conducted. In gas chromatography/mass spectrometry/selected ion monitoring (GC/MS/SIM) analysis, 2.5-39, 8-263, 6.3-112, 11.3-23.5, 53-94, 8.5-38.5, 7-9.5, 21.3-31.5, 5-832.5, and $10.5-364.8\;{\mu}g/L$ of ethyl carbamate were detected in imported beers, sakes, whiskies, vodkas, Chinese liquors, cognacs, tequilas, rums, liqueurs, and wines, respectively. The exposure assessment indicated that the exposure of Korean adults to ethyl carbamate were lower than 20 ng/kg BW per day, (the virtual safe dose) indicating that the amount of ethyl carbamate exposed through fermented food and alcoholic beverages including imported products are currently in the 'no significant risk level'. However, the present low exposure to ethyl carbamate through the imported alcoholic products was not due to the low contents of ethyl carbamate in imported products, but low consumption of the imported products. Therefore, given increasing importation of alcoholic beverages in Korea, reductions of ethyl carbamate content in imported alcoholic beverages, especially non-distilled products, should be required by regulating limits on the ethyl carbamate content in the imported alcoholic beverages.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.40 no.2
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• pp.92-98
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• 2017

Data clustering determines a group of patterns using similarity measure in a dataset and is one of the most important and difficult technique in data mining. Clustering can be formally considered as a particular kind of NP-hard grouping problem. K-means algorithm which is popular and efficient, is sensitive for initialization and has the possibility to be stuck in local optimum because of hill climbing clustering method. This method is also not computationally feasible in practice, especially for large datasets and large number of clusters. Therefore, we need a robust and efficient clustering algorithm to find the global optimum (not local optimum) especially when much data is collected from many IoT (Internet of Things) devices in these days. The objective of this paper is to propose new Hybrid Simulated Annealing (HSA) which is combined simulated annealing with K-means for non-hierarchical clustering of big data. Simulated annealing (SA) is useful for diversified search in large search space and K-means is useful for converged search in predetermined search space. Our proposed method can balance the intensification and diversification to find the global optimal solution in big data clustering. The performance of HSA is validated using Iris, Wine, Glass, and Vowel UCI machine learning repository datasets comparing to previous studies by experiment and analysis. Our proposed KSAK (K-means+SA+K-means) and SAK (SA+K-means) are better than KSA(K-means+SA), SA, and K-means in our simulations. Our method has significantly improved accuracy and efficiency to find the global optimal data clustering solution for complex, real time, and costly data mining process.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.3
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• pp.367-374
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• 2011

The purpose of this study was to determine the optimum condition for producing tea leaf Jeung-pyun that does not contain added parched tea leafs (0, 0.5, 1, 1.5, and 2%) while producing Jeung-pyun that has a variety of functional ingredients and to investigate the possibility of making practical application of tea leafs. Moisture contents were 56 ~66% and there were no significant differences among the samples. The pH of Jeung-pyun samples was 5.65~5.74. The L-value decreased as the amount of added tea leaf increased, and the a-value was low in the group made with added tea leafs. The b-value was high in the 1% added group and had a tendency to increase vs the control group as amount of added tea leaf increased. In the groups with added tea leaf the volume was evaluated as being higher in the order of 1>1.5>2%. The specific volume of the group with added tea leaf was evaluated as being higher in the order of 1>1.5>2%. Sensory characteristics of the group with added tea leaf were evaluated as being high. For characteristics of cell uniformity, rice wine flavor, and sweetness, the control group was evaluated as being high, and for characteristics of color, moistness, and softness the 1% added group was evaluated as high. Astringency was evaluated as being high in the 2% added group. Texture profile analysis was conducted after samples were maintained in an incubator at $20^{\circ}C$ for 0, 1, 3, 5, and 7 days. Characteristics for hardness, gumminess, chewiness tended to increase with longer periods of storage. Characteristics for cohesiveness, springiness tended to decrease as the storage period increased. As determined by this study, addition of 1% tea leaf was the most favorable method for making use of tea leafs the production of Jeung-pyun and a potentiality for the use of tea leafs in food was discorvered.

• Journal of Life Science
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• v.18 no.1
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• pp.96-102
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• 2008

Piceatannol is a polyphenol that is found in abundant quantities in grapes and wine. Although recent experimental data revealed the anti-cancer potency of piceatannol, the molecular mechanisms underlying the antileukemic activity have not yet been studied in detail. In the present study, we investigated further possible mechanisms by which piceatannol exerts its anti-proliferative action in cultured human leukemia U937 cells. Exposure of U937 cells to piceatannol resulted in growth inhibition and induction of apoptosis as measured by MTT assay and flow cytometry analysis, which was associated with S phase arrest of the cell cycle. Piceatannol treatment markedly inhibited the activity of telomerase, and the levels of human telomerase reverse transcriptase (hTERT) and telomerase-associated protein-1 (TEP-1), main determinants of the telomerase enzymatic activity, were progressively down-regulated by piceatannol treatment in a dose-dependent fashion. However, the levels of cyclooxygenases (COXs) expression and prostaglandin E2 (PGE2) release were not changed in piceatannol-treated U937 cells. Taken together, these findings provide important new insights into the possible molecular mechanisms of the anti-cancer activity of piceatannol.