• Restorative Dentistry and Endodontics
• /
• v.27 no.3
• /
• pp.232-238
• /
• 2002

연구목적 : Cytokine은 유해 미생물에 대한 숙주의 방어기전으로서의 염증반응에서 숙주세포 상호간의 작용을 매개해 주는 역할을 하며, 인간의 치수조직에서도 그 존재가 확인된 바 있다. Interleukin-6와 Interleukin-10은 염증의 초기에 작용하는 cytokine으로 알려져 있으나, 치수 및 치근단 질환에서의 역할과 상호작용에 대해서는 잘 알려져 있지 않다. 본 연구에서는 치수염의 원인균으로 알려진 Prevotella nigrescens를 이용하여 백서의 치수염을 유도한 후 시간의 변화에 따른 Interleukin-6, Interleukin-10의 농도의 변화를 측정하여 이들의 치수염에서의 작용을 알아보는 것을 목적으로 한다. 방법 : 실험적으로 치수의 염증반응을 일으키기 위하여 치수염의 원인균으로 알려진 Prevotella nigrescens를 이용하였다. 실험동물의 하악절치의 incisal tip부분을 절단한 후(n=120), 치수강을 개방시켰다. 실험군에서는 Prevotella nigrescens를 멸균된 면구에 묻혀서 개방된 치수강 내에 접종하였으며, 대조군에서는 균을 접종하지 않고 멸균된 면구만을 개방된 치수강 내에 위치시켰다. 그 후 1, 2, 5일이 경과되었을 때 실험에 사용된 치아를 발치하여, 치수조직을 적출하였다. Amersham사의 ELISA kit를 사용하여 적출된 치수조직내의 Interleukin-6와 Interleukin-10의 양을 측정하였으며 그 결과를 Mann-Whitney rank sum test를 사용하여 통계학적 유의성을 검증하였다. 조직학적 검사를 위해서는 발치된 치아를 nitric acid를 사용하여 탈회시킨 후 헤마톡실린-에오신 염색을 시행한 후 관찰하였다. 결과 : 1) Interleukin-6의 농도는 균접종 후 1일, 2일, 5일 모두에서 실험군에서 대조군보다 높게 나타났으며, 균접종 1일째의 결과는 통계적 유의성이 있었다(P<0.05). 2) Interleukin-10의 농도는 균접종 후 1일, 2일, 5일 모두에서 실험군에서 대조군보다 높게 나타났으며, 균접종 1일째의 결과는 통계적 유의성이 있었다(P<0.05). 3) Interleukin-10/1nterleukin-6 ratio는 실험군과 대조군 모두에서 1일보다 2일째의 결과에서 더 높은 값을 보였으며 대조군에서는 통계적 유의성을 보였다(P<0.05). 4)조직학적 관찰결과 균접종 후 2일째의 조직표본에서는 림프구의 침윤과 부분적인 조직의 괴사 등 염증반응의 양상을 관찰할 수 있었으며, 균접종 5일째의 조직표본에서는 염증의 정도가 감소되는 양상을 확인할 수 있었다.

• Journal of the East Asian Society of Dietary Life
• /
• v.20 no.6
• /
• pp.963-968
• /
• 2010

The differences between organic and conventional soybean were studied based on their physicochemical properties by steaming treatment. There was no difference between the two kinds of soybean regarding crude protein, crude fat and crude ash contents. Reduction in sugar content was higher in raw organic soybean than raw conventional soybean. However, there was no difference between the two soybeans after steaming. Amino nitrogen content was higher in organic than conventional soybean. Further, there was no difference between the two soybeans after steaming. Regarding pH, acidity and salinity, there was no differences between the two soybean after steaming. Organic soybean was more bright than conventional soybean after steaming. The yeafercontent and number of bacteria in raw soybean were not different between the two soybean types. The number of fungi was higher in organic than conventional soybean. Upon steaming, the yeast number was different between two kinds of soybean. Further, the number of bacteria was higher in organic than conventional soybean. The number of fungi was not different between the two soybeans.

• Journal of the East Asian Society of Dietary Life
• /
• v.17 no.6
• /
• pp.822-826
• /
• 2007

This study was conducted to determine the effects of a 0.5% sodium alginate eggshell coating, that was applied at two temperatures, 5 and $25^{\circ}C$, by examining the degree of microbial inhibition on the eggshell surface as well as the coating's effects on egg quality during storage. A significant portion of human Salmonella enteritidis infection is traced to food contamination, and eggs are often highly exposed to this type of contamination. The 0.5% sodium alginate coating's effect for inhibiting microbial growth on the eggs, at $25^{\circ}C$ for 7 days, was one hundred thousand times more effective than that of the uncoated eggs. The pH level in eggs increases as the eggs lose $CO_2$ and as the storage temperature increases. We found that the pH of the coated eggs was lower than that of the uncoated eggs. The pH for the uncoated eggs changed from 7.72 to 7.94 over 30 days of storage at $5^{\circ}C$. However, when the eggs were coated with 0.5% sodium alginate, the pH changed from 7.72 to 7.85 over 30 days of storage at $5^{\circ}C$. The Haugh unit was 66.02 for the uncoated eggs and 70.37 for the 0.5% sodium alginate coated eggs after 30 days of storage. The yolk index of the eggs coated with sodium alginate was higher than that of the uncoated eggs after 30 days. These results indicate that a sodium alginate coating on eggs can serve as protection from microbes and is effective in preserving the interior quality of eggs.

• Korean Journal of Food Science and Technology
• /
• v.31 no.6
• /
• pp.1642-1647
• /
• 1999

Twenty healthy adult volunteers (divided into two groups) were given with 100 mL of acidophilus milk, twice a day, containing $1{\times}10^8\;cfu/mL$ of Lactobacillus acidophilus SNUL 01 or SNUL 02 originated from healthy Korean adults. The floral changes of lactobacilli, Escherichia coli, and Clostridium perfringens surviving in the feces as well as the pH of the fecal material have been studied for three weeks. Initial pH of the fecal samples before taking acidophilus milk were about pH 7 and it has been decreased to about pH 5 when the acidophilus milk was given. Population of fecal lactobacilli increased from about $10^7\;cfu/g\;to\;10^8\;cfu/g$ of fecal material after 4 days of acidophilus milk intake and the high population of lactobacilli was maintained up to 21 days. Viable cells of the fecal E. coli and C. perfringens have been decreased from about $10^7{\sim}10^8\;cfu/g\;and\;10^5{\sim}10^6\;cfu/g\;to\;10^6\;cfu/g\;and\;10^3\;cfu/g$ of fecal material after 21 days, respectively. In conclusion, continuous intake of acidophilus milk made with L. acidophilus SNUL 01 and SNUL 02 helped maintaining normal intestinal microflora, suppress harmful microorganisms.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.44 no.6
• /
• pp.928-934
• /
• 2015

The objective of this study was to reduce Nuruk flavor in Korean rice-distilled liquor using different ratios of $Sumizyme^{TM}$ and Nuruk. After 9 days of fermentation at $28^{\circ}C$, alcohol contents and pH were 16.0~17.1% and 3.82~4.16, respectively. An increased ratio of $Sumizyme^{TM}$ decreased alcohol content while increased pH of the mash. In alcohol contents, there were no significant differences up to 30% substitution of Nuruk to $Sumizyme^{TM}$. A descriptive analysis was conducted with trained panelists for determining the intensity of Nuruk flavor. The intensities of Nuruk flavor in mashes and distilled liquors brewed by traditional Nuruk, cultured Nuruk, and a mixture of 30% $Sumizyme^{TM}$ and 70% cultured Nuruk were evaluated. The mash and distilled liquor prepared using a mixture of 30% $Sumizyme^{TM}$ and 70% cultured Nuruk showed significantly lower intensities of Nuruk flavor when compared with those of mashes and distilled liquors produced by the traditional and cultured Nuruk.

• Food Science and Preservation
• /
• v.14 no.2
• /
• pp.194-200
• /
• 2007

In order to enhance the functionality and storage period of traditional fermented foods, the strain CH-14, which To enhance the quality of traditional fermented foods, and to lengthen acceptable storage periods, a bacterial strain, CH-14, showing potent enzyme activities and antibacterial capabilities, was isolated and characterize4 The bacterium wn Gram-positive, catalase-positive, oxidase-negative, formed endospores, expressed flagella, was rod-shaped, and had dimensions of 0.5 0.7m and 3.5 4.2m. The bacterium CH-14 was identified as Bacillus subtilis using Bergey's Manual of Systematic Bacteriology, Bergey's Manual of Determinative Bacteriology, and an API 50 CHL Carbohydrate Test Kit. An optimum growth medium contained 2% (w/v) cellobiose as a carbon source, a mixture of 0.5% (w/v) yeast extract and 0.5% (w/v) peptone as nitrogen sources, and 0.05% (w/v) $MgSO_4{\cdot}7H_2O$. The optimal culture temperature and the optimal initial pH were in the ranges of 30 $45^{\circ}C$ and 4.5 10.0, respectively. Maximum production of the antibacterial substance occurred after 24h of culture. The minimum inhibitory concentrations of the antibacterial substance were 5mg bacterial dry weight/mL against E. coli and P. mirabilis, and 10 mg/mL against S. aureus, S. enteritidis and V. parahaemolyticus.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.20 no.8
• /
• pp.627-633
• /
• 2019

Rapid and accurate identification of marine microalgae causing harmful algal blooms (HABs) is a crucial tool for predicting and managing HABs. We previously developed a nuclease protection assay sandwich hybridization (NPA-SH) method for the in situ detection of blooming microalgae Cochlodinium polykrikoides. In this study, we improved the applicability of the NPA-SH method for the detection of C. polykrikoides by simplifying the reaction step. For this purpose, invertase (INV) was conjugated to the signal probe instead of using fluorescence, and sucrose was used as a reactant to induce a color reaction. The INV-signal probe conjugation was confirmed by SDS-PAGE and epifluoromicroscopy. The treatment time and appropriate amounts of the probe and sucrose that optimized the reaction were determined. As a result, the developed INV-SH reduced the treatment time in the field compared with NPA-SH, and also enabled the use of a relatively small volume and low-priced personal glucose meter, as well as an absorbance meter. INV-SH is the first C. polykrikoides species identification technology to which INV has been applied and could be an improved field technique.

• Journal of Mushroom
• /
• v.20 no.4
• /
• pp.274-278
• /
• 2022

The present study aimed at selecting a cost-effective substrate for king oyster mushroom based on the growth characteristics of fruiting body for use as a basic resource to ensure stable production on farms. Compositional analysis of substrates manufactured with different materials in each process revealed that the total carbon content was 42.24-48.22% higher and the total nitrogen content was 1.7-2.29% higher in the processed lot than in the control (i.e., substrate used by the farmhouse; 40.86% and 1.39%, respectively). Meanwhile, the carbon-to-nitrogen ratio was the highest in the control (27.9% vs. 19.12-27.88% in the processed lot). When cultured for 28 days, the mycelium growth was 11.5 and 11.3 mm in substrates 1 and 6, respectively, indicating the fastest growth; meanwhile, the values were 10.1-10.3 mm in the control and substrate 11, showing a similar tendency. Mycelial density did not differ significantly among the processed lots. Yield per bottle was higher in substrates 8 (205.95 g/bottle), 7 (178.51 g/bottle), and 11 (170.63 g/bottle) than in the control (152.2 g/bottle). Fruiting body quality was comparable to controls in all processed lots. Overall, economic effects, such as substrate material prices, should be analyzed, and stability evaluations, such as residual pesticide and harmful microorganisms, should be undertaken along with further detailed examination to ensure safe and stable production on farms.

• Analytical Science and Technology
• /
• v.19 no.4
• /
• pp.290-300
• /
• 2006

Disinfection by-products(DBPs), such as volatile trihalomethanes and the nonvolatile organochlorine acids, created by chlorination have been extensively studied. However MX which contributes 20-50% of the mutagenic activity in drinking water began to people's attention since 1990. Its chemical name is 3-chloro-4-dichloromethyl-5-hydroxy-2(5H)-furanone. According to WHO guidelines its concentration should be controlled, but its value has not been set up. Due to analytical difficulties in measuring this compound at such a low concentrations and lack of information on toxicity to human. Because concentration (ng/L) of MX in drinking water is low traditional testing methods are ineffective. Therefore this study compared LLE and SPE and have chosen SPE to improve preconcentration. MX has been identified in chlorinated drinking water samples in several countries but not in korea Therefore this study analyzed concentration of MX in different water sources and in spring water. This study examined the causes of changing MX content. Chlorine dosage, seasons, water temperature and distance from the source was all discoverd to be relavant. MX was analyzed in various treatment to find optimum disinfection methods. The outcome was that the concentration of MX was minimized when using biological activated carbon-O3 and granular activated carbon.

• Korean Journal of Organic Agriculture
• /
• v.13 no.3
• /
• pp.315-332
• /
• 2005

This study was conducted to assess the nutritional value and the safety of the fermented food wastes (FFW) made by adding lactobacillus spp. and bacillus spp. at the ratio of 3:7, respectively to food wastes collected everywhere, and also to determine effects on the performances, carcass characteristics and economical profitability when FFW was fed to pigs. For swine trial, FFW was formulate to pellet by utilizing different feed ingredients, and its formulated FFW pellet was used in this feeding trial. Treatments were consisted of different ratios (T1: $100+0\%$, T2: $75+25\%$, T3: $50+50\%$, T4: $25+75\%$, T5: $0+100\%$) of FFW pellet to commercial diet. A total of 20 male pigs were allotted to treatments of five groups of four pigs per pen. Experimental period lasted for 4 months. The nutritional composition of FFW was 56.7, 19.5 and $19.5\%$ for moisture, crude protein and ether extract, respectively. Salt content was $0.39\%$. Noxious microorganisms such as salmonella and E. coli were not detected in FFW, and contents of heavy metal and aflatoxin B1 were lower than the standard. Nutritional values of FFW pellet satisfied over $100\%$ of requirements presented in official Korean feeding standard for swine. Feeding trial for pigs showed that feed intakes were significantly (P<0.05) decreased with increasing levels of FFW pellet. T2 treatment was ideal ratio under the consideration of economical value of feeds and body weight gain of pigs. For carcass characteristics, dressing rate ($\%$) was highest in T3, and carcass grades for T2, T3 and T4 treatments were estimated as 'A'. Feed cost for FFW per kg was ${\won}167.95$, which implies $52\%$ of commercial feed cost (${\won}350/kg$). Thus, this result implied the decreased feed cost in the swine farm. Conclusively, the utilization of food wastes as feed source may lead to the reduced environmental pollution and the practice of organic livestock farming. However, our results showed that excessive amount of fermented food wastes supplementation to pigs might give rise to their reduced palatability and delayed growth.