• Journal of Microbiology and Biotechnology
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• 제28권1호
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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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• 제10권6호
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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.

• 동의생리병리학회지
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• 제19권1호
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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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• 제56권2호
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• pp.113-117
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• 2013

본 연구에서는 식물을 원료로 하여 제조된 발효식품들 중 지금까지 BAs에 대한 잔류분석연구가 진행되지 못하였던, 식품군들에 대해 BAs 잔류분석을 실시하였다. 조사대상 식품군으로는 식물 발효진액, 장아찌, 막걸리, 흑마늘, 발효차를 선정하였으며, 발효진액, 막걸리, 흑마늘, 발효차는 HIS, TYR, PUT, CAD, PHE 5종 BAs 의 총 함량이 1,000mg/kg을 초과하지 않았으나, 장아찌시료에서는 19.2-1,214 mg/kg으로 검출되었다. 이러한, 장아찌류의 고잔류 BAs는 간장과 된장 등 원료 장류에 의한 영향이 높을 것으로 사료되며, 장아찌에 대한 BAs 연구는 원료 및 제조 특성별 잔류 분석연구가 보완되어야 할 것이다.

• Journal of Microbiology and Biotechnology
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• 제22권4호
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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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• 제29권5호
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• pp.530-535
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• 1996

폐국균증은 Aspergillus fulmigatus라는 곰팡이에 의 해 폐공동에 유발되는 위 협적 인 기 회 감염으로 외 과적 관심의 대상이 되어 왔다. 부산대 학교병 원 흉부외과에서는 1984년 1월부터 1994년 8월라지 폐국균종으로 진단된 12명의 환자에 대해 수술을 시행하였다. 평균 연령은 38.8세이었으며 주증상은 9례에서 객혈이었고 그중 2례에서 생명 을 위협하는 다량객혈이 있었다 9레에서 기존의 공동성 폐질환을 가지고 있었고그주원인은폐결핵이 었다. 가장 흔히 시 행된 술식은 폐엽절제술(6례)이 었다. 주요 술후 합병증으로는 대량출혈 (2례), 폐렴 (2 례), 기관지흥막루를 동반한 농흥(1례)이 발생하였으며 1례의 환자가 사망하여 수술사망률은 8.3%였다 술후 추적관찰기 간동안 증상의 재발례는 1례도 없었다. 결론적으로 폐국균종으로 진단된 경우 증상이 경미하더라도 초기에 적극적인 수술을 시행함으로써 높은 완치효과를 기대할 수 있을 것으로 사료된다.

• Food Science and Biotechnology
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• 제16권6호
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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.

• 산업경영시스템학회지
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• 제40권2호
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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.

• 동아시아식생활학회지
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• 제21권3호
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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.

• 생명과학회지
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• 제18권1호
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• pp.96-102
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• 2008

이상의 연구 결과에 의하면 piceatannol의 처리에 의한 U937 세포의 증식억제는 세포주기 S기 arrest 및 apoptosis 유발과 뚜렷한 연관성이 있었다. 또한 piceatannol은 hTERT 및 TEP-1 유전자의 발현 저하와 연관된 telomerase 활성의 저하 효과도 나타내었으나, COXs의 발현 및 PGE2의 생성에는 큰 변화를 주지 못하였다. 따라서 본 연구의 결과는 암세포에서 높게 발현되는 telomerase 활성 조절제로서 piceatannol의 적용이 가능함을 보여주며, 이는 piceatannol의 항암작용을 이해하는데 매우 유용한 자료라 생각한다.