• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.2
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• pp.274-278
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• 1996

토마토 과실의 연화현상의 주 원인으로 판단되는 세포벽의 형태적 변화를 조사하기 위하여 성숙 단계별로 취하여 과실의 경도, 세포벽 구성 성분의 변화 및 세포벽의 변화를 조사하였다. 과육의 경도는 적숙기 이후부터 급셕한 감소를 나타내었다. 세포벽 함량은 성숙 중에 감소하였고 가용성 펙틴의 증가와 불용성 펙틴의 감소는 적숙기와 식용 적기 사이에서 가장 현저했으며, 총 펙텐의 함량은 다소 감소하는 경향을 나타내었다. 성숙에 따른 토마토 과육의 세포 및 세포벽의 형태적 변화를 현미경으로 관찰한 결과, 수확기까지의 토마토에서는 middle lamella와 세포내 기관들이 잘 관찰되었으나, 연화가 진행됨에 따라 식용 적기의 토마토에는 middle lamella를 관찰할 수 없었으며 과숙기 에서는 middle lamella의 가용화와 함께 세포벽의 부분적인 분해와 세포분리현상이 관찰되었다.

• Korean Journal of Food Science and Technology
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• v.36 no.3
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• pp.484-489
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• 2004

Bifidobacterium species isolated from infant feces were fractionated into cell wall, cytosol, and extracellular preparations of culture broth, and each fraction was examined for Peyer's patch-mediated bone marrow cell proliferation activity in vitro. Cell wall preparation of B. bifidum SL-21 (CWP) showed the highest bone marrow cell proliferating activity dose dependently, and enhanced production of cytokines, such as hematopoietic growth factor (GM-CSF), IL-2, and IL-6, in culture supernatant of Peyer's patch cells, After treatment with lysozyme, CWP was fractionated, among which intermediate molecular-weight fraction (30-50 kDa) showed significantly high bone marrow cell proliferating activity. These results suggest CWP of B. bifidum SL-21 effectively activates lymphocytes in Peyer's patch, and several cytokines, possibly playing important role in enhancement of systemic immune system, were produced by activated lymphocytes.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 1995.06a
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• pp.25-25
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• 1995

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.4
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• pp.372-376
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• 1992

This study was carried out to investigate changes in the cell wall components of peach during maturation and storage. The hardness of peach was decreased from $24.1\;\pm\;2.2N\;to\;14.6\;\pm\;1.3N$ during maturation and storage. Contents of alcohol-insoluble substance, water-soluble material and cell wall were decreased. Total and insoluble pectic substances were decreased while water-soluble pectin was increased during maturation and storage. Contents of cellulose were increased. Galactose and arabinose contents were decreased during maturation and storage.

• The Korean Journal of Mycology
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• v.35 no.1
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• pp.43-46
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• 2007

It was investigated that systemic acquired resistance (SAR) was induced in plant treated with a elicitor, which was derived from a non-virulent fungus. The elicitor, a hyphal cell wall component derived from fungus, induced a production of phytoalexin and a generation of reactive oxygen species (ROS) in potato treated with its low level concentrations. The effect of the fungus-derived elicitor was better than that of virulent pathogen-derived elicitor, which was well known in potato. These results, therefore, suggested potentcial use of fungus-derived elicitor as a new plant protector for commercial development.

• Journal of the Korean Society of Food Culture
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• v.6 no.3
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• pp.229-235
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• 1991

This study is performed to investigate the relation between cell components and hardness which affect to the quality of dried persimmons. Moisture contents of dried persimmons were interrange of 30 to 36%. Enpung Junsi (EJ), Dungsi (Young dong) (DY) and Haman Susi (HS) had higher moisture contents than Dungsi (Sang Ju) (DS), Kojongsi (KS) and Hagakure (HK). Hardness was high in the varieties which has low moisture content such as DS, KS and HK. The significant differences of hardness and fracturability among varieties were appeared conspicuously but those of cohesiveness, adhesiveness and springiness were not appeared. Crude cell wall content, pectin and calcium content of cell wall were high in hard varieties. In the pectin fractions, water soluble pectin content was high in EJ, HS and DY but that of acid and alkali soluble pectin were high in DS, KS and HK. The cell wall of high hardness varieties observed thick and firm than that of low hardness varieties.

• Food Science and Preservation
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• v.5 no.4
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• pp.350-354
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• 1998

This paper was investigated to changes of cell components during drying for studies on the softening of jujube fruits. The contents of alcohol-insoluble material, cell wall and water-soluble material were not changed at 6 days of drying, but alcohol-insoluble materials and cell wall were decreased at 9 days of drying, however water-soluble materials were increased. Pectin and hemicellulose were not changed at 6 days of drying. Pectin and alkali-soluble hemicellulose were remarkable decreased at 9 days of drying, but acid-soluble hemicellulose was increased. Water-soluble pectin was not changed at 6 days of drying, but increased at 9 days of drying. EDTA-soluble and insoluble pectin were decreased after 6 days of drying. The non-cellulosic neutral sugars were not changed at 6 days of drying. The contents of arabinose, galactose and total neutral suger were decreased at 9 days of drying.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 1996.04a
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• pp.14-14
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• 1996

• Bulletin of Food Technology
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• v.19 no.2
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• pp.3-10
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• 2006

• Proceedings of the Zoological Society Korea Conference
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• 1994.10a
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• pp.208.1-208
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• 1994