• Clean Technology
• /
• v.23 no.4
• /
• pp.401-407
• /
• 2017

This paper describes a shake-flask fermentation of Acacia flower producing whitening- and antioxidant- agents. Tyrosinase activity was inhibited in the presence of traditional and flask-fermentation broths whereas no inhibitory effect of flower extract was observed. Tyrosinase inhibition was 40% in the presence of solution containing 10% of extract from fermentation broth and it increased by increase in the concentration of it. Arbutin ($20mg\;mL^{-1}$) and kojic acid ($80{\mu}g\;mL^{-1}$) gave 90% and 58% inhibition, respectively. The result indicates that whitening activity of 40% extract solution was comparable to that of kojic acid ($80{\mu}g\;mL^{-1}$). The comparable antioxidant activity was observed for 60% extract and $10mg\;mL^{-1}$ vitamin solution. No noticeable toxicity was observed with extract. The physicochemical stability of fermentation supernatant was observed at room temperature storage condition. The result clearly shows that shake-flask fermentation of Acacia flower produced whitening agent for functional cosmetics.

• Journal of Sericultural and Entomological Science
• /
• v.41 no.1
• /
• pp.41-47
• /
• 1999

Silk fibroin dissolved in highly concentrated calcium chloride and ethanol mixture aqueous solution turned into gel under suitable conditions. Preparation conditions and properties of gel were investigated as a function of parameters such as pH of solution, fibroin concentration, glycerol concentration and molecular weight. When pH of silk fibroin aqueous solution was near the isoelectronic point(pH 3.9~4.0), gelation occurred rapidly and strength of gel was stonger than that of pH-unadjusted due to electrostatic repulsion decrease between silk fibroin macromolecules. As concentration of silk fibroin and glycerol was higher, gelation occurred more rapid. FT Infra-red spectra of freeze-dried fibroin gel showed that gelation was derived by intermolecular anti-parallel ${\beta}$-sheet structure formation. In addition to, it was found that white-precipitate occurred instead of gelation when aqueous silk fibroin was treated by enzyme(flavouzyme), however, after flavouzyme-treated silk fibroin aqueous solution was centrifugated gelation occurred instantly. The results of differential scanning thermal analysis and infra-red spectroscopy showed that thermal stability and crystallinity of enzyme-hydrolyzed fibroin are superior to those of unhydrolyzed fibroin.

• KSBB Journal
• /
• v.21 no.4
• /
• pp.306-311
• /
• 2006

Cell preservation is indispensable in animal cell culture process and should be established according to the cell characteristics. In this study, we experimented hypothermic preservation of CHO cells that is widely used in pharmaceutical industry to produce therapeutic proteins and established a stable method of preservation. The highest viability of CHO cells was obtained when the cells were preserved using rolling tube, which means the cells should be suspended to avoid the cell lumping during the preservation. Also, we obtained superior preservation result under the anaerobic condition. To evaluate the serum-free media as a preservation solution, we investigated cell growth after hypothermic preservation using serum-free media. High cell viability and normal cell growth was observed during 10 days using serum-free media. Moreover, we found that more effective preservation when ${\alpha}$-tocopherol and retinoic acid is added to media as an additive. In the case of 1 liter large scale hypothermic preservation using established protocol, cell viability and growth rate was obtained as good as small scale one. This study is considered to be helpful for hypothermic preservation of CHO cells and large scale hypothermic preservation may be available through the further studies.

• Parasites, Hosts and Diseases
• /
• v.36 no.2
• /
• pp.99-108
• /
• 1998

The present study was performed to check the viability of eggs, filariform larvae and adults of Strongvloines venezueLensis exposed to various conditions for an in vitro maintenance. The eggs in the feces remained viable for about 25 days at $4^{\circ}C$ and 15 days at room temperature. However, the isolated eggs in sterile saline lost their viability within 24 hr at $4^{\circ}C$. The eggs in morula stage were very sensitive to air drying and rapidly lost their viability (=12 hrs. Filariform larvae survived for a maximum period of 45 days in fecal suspension and 28 days in 0.12% nutrient broth in polyvinyl culture bags maintained at $20^{\circ}C$. On the other hand, those isolated from nutrient broth cultures survived for a maximum period of 32 days in tap water and 22 days in sterile saline at $20^{\circ}C$. The mature adult worms obtained from experimentally infected rats survived maximally for 9 days in serum supplemented (10% rat-serum) 0.12% nutrient broth and 4 days in serum free nutrient broth at $37^{\circ}C$ while the culture media were changed at an alternate day. The adult female worms deposited fertile eggs in serum supplemented and serum free nutrient broth cultures, however, the hatched larvae (Ll) were not able to develop to the filariform stage in the culture media and found to die within 24 hr of maintenance. The present findings on an in vitro maintenance of different stages of 5. uenezueLetis may provide useful information for biological and biochemical studies with Strongyloines species. Key words: Strongvloides venezuelensis. viability in vitro maintenance, free-living filariform larvae (L3), embryonation of eggs

• Korean Journal of Environmental Agriculture
• /
• v.22 no.2
• /
• pp.130-136
• /
• 2003

An organophosphorus insecticide, chlorpyrifos and an arylnitrile fungicide, chlorothalonil commonly used far apple were subjected to a residual investigation under field conditions to ensure safety of terminal residues at harvest. After pesticides were applied at standard rate in apple tree fer 15 days for chlorpyrifos and 30 days far chlorothalonil, persistence of their residues in apple was investigated by several interval. At harvest, residual concentrations of chlorpyrifos and chlorothalonil in apple were 1.3 and 2.4mg/kg, respectively, and the residue levels were higher than MRL 1.0 mg/kg in Korea. As well fitted by the first-oder kinetics, biological half-lives of the pesticide residues in apple were 9.3 days for chlorpyrifos and 32.2 days for chlorothalonil. During the storage, half-lives of chlorpyrifos and chlorothalonil were 35.0 and 56.3days at room temperature, and 120.7 and 182.8 days at 412, respectively. Distribution of chlorpyrifos residue in flesh, fruit skin and stalk cavity of each apple corresponded to 0.1% 22.8% and 77.1%, respectively. In case of chlorothalonil, residue in flesh, fruit skin and stalk cavity was 4.4%, 10.4% and 85.2%, respectively.

• Restorative Dentistry and Endodontics
• /
• v.30 no.5
• /
• pp.355-362
• /
• 2005

The purpose of this study was to compare the effect on marginal leakage of a resin surface sealant (Biscover) applied before or after polymerization of composite resin to unsealed composite restorations. Thirty Class V cavities with the occlusal margin in enamel and cervical margin in dentin or cementum were prepared on the buccal surfaces of sound extracted molars and restored with a microfilled light-cured composite resin (Micronew). Restorations were randomly assigned into one of three equal groups (n = 10): a control group - no surface sealing, group 1 - applied Biscover after polymerization of the composite resin. and group 2 - applied Biscover before polymerization of the composite resin. Specimens were thermocycled, immersed in a $20\%$ methylene blue solution for 4 hoots, sectioned longitudinally, and analyzed for leakage at the occlusal and gingival margins. The results of this study were as follows 1. In sealed group, group 2 showed higher microleakage than group 1 at both occlusal and gingival margins. but there was no significant difference between two groups (p > 0.05). 2. Unsealed control group showed a little higher microleakage than sealed group at occlusal margins, and a little Higher or similar microleakage than sealed group at gingival margins (p > 0.05) 3. Control group and group 2 showed significantly less microleakage at the occlusal margins, but group 1 showed no significantly difference between microleakage at the occlusal and gingival margins.

• Journal of Radiation Protection and Research
• /
• v.26 no.1
• /
• pp.7-12
• /
• 2001

Sintered LiF:Mg,Cu,Na,Si thermoluminescence (TL) pellets were developed for application in radiation dosimetry. In the present study, the TL dosimetric properties of LiF:Mg,Cu,Na,Si TL pellets have been investigated for emission spectrum, dose response, energy response, and fading characteristics. LiF:Mg,Cu,Na,Si TL pellets were made by using a sintering process, that is, pressing and heat treatment from TL powders. Photon irradiations for the experiments were carried out using X-ray beams and a $^{137}Cs$ gamma source at the Korea Atomic Energy Research Institute (KAERI). The average energies and the dose were in the range of 20-662 keV and $10^{-6}-10^{-2}\;Gy$, respectively. The glow curves were measured with a manual type TLD reader(System 310, Teledyne) at a constant nitrogen flux and a linear heating rate. For a constant heating rate of $5^{\circ}C\;s^{-1}$, the main dosimetric peak of glow curve appeared at $234^{\circ}C$, the activation energy was 2.34 eV and frequency factor was $1.00{\times}10^{23}$. TL emission spectrum is appeared at the blue region centered at 410 nm. A linearity of photon dose response was maintained up to 100 Gy. The photon energy responses relative to $^{137}Cs$ response were within ${\pm}20%$ at overall photon energy region. The fading of TL sensitivity of the pellets stored at the room temperature was not found for one year.

• Food Science and Preservation
• /
• v.14 no.3
• /
• pp.227-232
• /
• 2007

The development of an effective long-term storage protocol for harvested fresh pepper is urgently required to increase the market for pepper products. The protocol must minimize quality loss, so that the product may be used either as a spice or as a raw material for processed pepper products, both in the home and in food processing plants. We investigated the optimum size of pepper fruits, freezing temperatures, storage periods, and thawing methods, to establish an optimum storage protocol. This study was conducted not only to develop freezing and thawing methods for long term storage of harvested red pepper, but also to develop processed pepper products utilizing the stored pepper. We aimed to expand the pepper products market and to increase the incomes of pepper growers. Whole red pepper, sliced red pepper, and crushed red pepper were frozen and stored at $-5^{\circ}C,\;-20^{\circ}C,\;or\;-40^{\circ}C$. The soluble solid content and the vitamin C level showed maximal stability at $-40^{\circ}C$, although total free sugars decreased on storage at all temperatures tested. Such Changes were more marked at $-5^{\circ}C$ than at the other(lower) temperature tested. The vitamin C content of whole red pepper was higher than that of sliced red pepper or crushed red pepper. Room-temperature thawing resulted in twice the drip loss seen on low temperature($5^{\circ}C$) thawing or microwave oven thawing. Brown discoloration was a serious problem with room temperature thawing. Total free sugars were higher in samples thawed at low temperature or in the microwave oven, compared to the level seen after room-temperature thawing. pepper samples thawed at low temperature scored higher in sensory tests than samples thawed at room temperature.

• Food Science and Preservation
• /
• v.20 no.2
• /
• pp.158-165
• /
• 2013

This study aimed at investigating the quality changes of Yukwa during storage using the various item packaging methods present in the domestic market. The samples consisted of a self-adhesive-oriented polypropylene (OPP) film pouch (P1), a heat-sealed OPP film pouch (P2), and a polystyrene (PS) tray with a polyethylene terephthalate (PET) lid (P3). These were stored at $25^{\circ}C$ up to eight weeks. Throughout the storage period, the acid values of all the study samples remained under the Korean hygiene regulation limit of 2.0 mg KOH/g. The P2 samples showed both the slowest decrease in water content and the slowest increase in hardness value during storage. Sensory evaluation also showed that the P2 samples were the only ones that maintained their market value of 5.0 throughout the eight-week assessment period.

• Korean Journal of Food Science and Technology
• /
• v.42 no.6
• /
• pp.699-704
• /
• 2010

Rapeseed oil was stored under different conditions such as in the dark, with UV treatment, and with prooxidantscytochrome C and copper ion. The rapeseed oils stored at different temperatures were analyzed by a mass spectrometrybased electronic nose and discriminant function analysis (DFA). Volatile components in the rapeseed oil increased with storage time, and the discriminant function first score (DF1) moved from a positive position to a negative position as storage time increased. Changes in DF1 were higher under UV treatment than under the dark condition (DF1: $r^2$=0.9481, F=307.03). The different DF1 values (F1) under the dark condition were 0.099, 0.187, and 0.278 as storage temperature increased. The different values under UV treatment were 0.554, 0.588, and 0.542, as storage temperature increased from 4 to $26^{\circ}C$. As concentrations of prooxidants copper ion and cytochrome C increased, amounts of volatile components also increased. These were confirmed by DFA. Furthermore, changes in responses at each ion fragment agreed with reported results for GC/MS, which formed after rancidity of the oil, including pentane, pentanal, 1-pentanol, hexanal, n-octane, 2-hexenal, heptanal, 2-heptenal, decane, 2-octenal, undecane, and dodecane.