• Journal of Life Science
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• v.15 no.2 s.69
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• pp.287-292
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• 2005

The crude galactomannans (GMs) were obtained from the culture of a newly isolated fungus Trichoderma erinaceum DG-312 and their anti-inflammatory activity was investigated in mice. The maximum concentrations of mycelial biomass and GMs reached 9.44 g/l, 2.72 g/l at day 3 in a 5-l stirred-tank bioreactor, respectively. The results of Sepharose CL-6B gel chromatography and compositional analysis revealed that the crude GMs contain heterogeneous polysaccharides consisting of $74.9\%$ mannose and $24.1\%$ galactose. The GMs was shown to possess a significant anti-inflammatory activity against acetic acid-induced inflammatory mouse model in a dose-dependent manner, when mice were treated with 100 and 200 mg GMs/kg body weight. The inhibition in vascular permeability $(60.6\%)$ and in writhing response $(62.5\%)$ evidenced an anti-inflammatory activity of the GMs. The marked anti-inflammatory and writhing-lowering properties of the GMs suggest its potential therapeutic use.

• Korean Journal of Food Science and Technology
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• v.21 no.3
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• pp.338-344
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• 1989

This study was conducted to investigate the mechanism involved with gelation of soybean proteins, 7S and 11S. For the preparations of soybean gels, calsium coagulation and isoelectric point precipitation through the lactic acid fermentation were employed. The textural properties and microstructure of soybean curds were examined by Instron Universal Testing Machine and Scanning Electron Microscope(SEM), respectively. Soybean cheeses were also prepared from soyprotein curds. The characteristics of prepared soybean cheeses were studied by Instron and Sensory evaluation. Microstructure of soybean curds demonstrated by SEM differed markely, postulating that molecular interaction occured in the curds varied with type of protein and coagulative conditions. Textural parameter measured by Instron demonstrated that the curds and the cheeses made through lactic acid fermentation showed higher values in hardness, gumminess and chewiness than those coagulated with $CaCl_2$ 11S PRF could give the curds with higher values in hardness, cohesiveness, springiness, gumminess and chewiness than SPI and 7S PRF Sensory evaluation results showed that soybean cheese made from 11S PRF scored higher values in taste, chewiness, and hardness. However, panels preferred soybean cheese prepared from SPI in color, chewiness and brittleness.

• Korean Journal of Food Science and Technology
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• v.20 no.3
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• pp.310-316
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• 1988

The gelatinized model food system were prepared by combining moisture, starch and protein, and the textural properties of their gels of different temperatures and times of heating were investigated by the use of Instron Universal Testing Machine. The hardness, springiness, cohesiveness, gumminess and chewiness of model foods had a high correlation with solid content and the regression equations between the hardness of model foods and moisture content heated for 20min. at $80{\circ}C$ were as follows; $H(PS_4)=18.6405-3.8201M+0.1959M^2,\;H(P_1S_1)=244.7933-5.692M+0.0332M^2,\;H(P_4S)=693.0292-16.6884M+0.1005M^2$, The correlation coefficients were $0.996^{**},\;0.998^{**}\;and\;0.998^{**}$, respectively. Total correlations between textural parameters and temperature and heating times were different according to model foods. The correlation between textural parameters was proportional to protein foods, but the hardness and cohesiveness of starch foods showed the relationship of inverse proportion. Under low solid content, the parameters of model foods appeared to decrease as protein content increased. Under high solid content, the parameters of protein foods were higher than those of starch foods above some level of protein content. The regression equation between the hardness and protein content heated for 20min. at $80^{\circ}C$ was as follows; Hardness(20%)=5.6858-13.5670P+$9.7758P^2$ and the correlation coefficient was $0.95^{**}$.

• Journal of Life Science
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• v.8 no.1
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• pp.14-26
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• 1998

a- and c-raf protein kinase in the brain of rat, the protein pattern of cerebellum during postnatal development of rat by polyacryamide gel electrophoresis, and the existence of c-raf protein kinase by using Western blotting method. The results were as follows: The cytoplasm of Purkinje cells was, in general, strongly labeled with the antibodies of a- and c-raf protein kinases in the cortex regions such as Pyramis cerebelli, Unula, Nodulus, Paraflocculus, and Flocculus. C-raf protein kinase appeared stronger immunoreactivity than a-raf protein kinase. In peripheral of cytoplasm of Nucleus emboliformis, A-raf Protein kinase was labeled markedly. During postnatal development, the protein of 38,000 dalton increased gradually in the cytosolic fraction of cerebellum, and the protein of 260,600 dalton appeared in the membrane fraction of cerebellum. By immunoblotting method, the protein band of 74,000 dalton was detected in crude and cytosolic fractions, but it was not exhibited in membrane fraction, In this fact, it was identified that a - and c-raf proteins were distributed throughout neuronal cells, especially in the Purkinje cells, in normal cerebellum cortex of rat. Also, this phenomenon was assumed that raf protein kinase in cytoplasm of neuronal cell had to do with a certain functional mechanism and signal transduction of neurotransmitter as Protein kinase C.

• Journal of Life Science
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• v.20 no.6
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• pp.838-844
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• 2010

A fibrinolytic enzyme of Streptomyces corcohrussi from soil sediment was purified by chromatography using DEAE-Sephadex A-50 and Sephadex G-50. The analysis of SDS-polyacrylamide gel suggested that the purified enzyme is a homogeneous protein and the molecular mass is approximately 34 kDa. The purified enzyme showed activity of 0.8 U/ml in a plasminogen-rich fibrin plate, while its activity in a plasminogen-free fibrin plate was only 0.36 U/ml. These results suggested that the purified enzyme acts as a plasminogen activator. The fibrinolytic activity of the enzyme under the supplementation of protease inhibitors, $\varepsilon$-ACA, t-AMCHA and mercuric chloride in the enzyme reaction was less than 24%, indicating that it could be modulated by the plasmin and/or fibrinogen inhibitors involved in the fibrinogen-to-fibrin converting process. As time passed, $Zn^{2+}$, a heavy metal ion, inhibited the activity to 34.1%. The optimum temperature of the purified enzyme was approximately $50^{\circ}C$ and over 92% of the enzyme activity was maintained between pH 5.0 and 8.0. Therefore, our results provide a potential fibrinolytic enzyme as a noble thrombolytic agent from S. corcohrussi.

• Journal of Periodontal and Implant Science
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• v.27 no.1
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• pp.79-90
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• 1997

The purpose of this study was to evaluate the substantivity of experimentally developed gel type tetracycline HCl and a mixture of tetracycline-citric acid gel, and compare to those of solution type tetracycline HCl. 11 extracted anterior teeth were subjected to this study. After scaling and root planing teeth were randomly divided into 3 treatments groups : group 1; 3 teeth were irrigated with tetracycline HCl(50mg/ml) solution , group 2; tetracycline gel (5%) was inserted in the periodontal pockets of 3 teeth, group 3; a mixture of tetracycline and citric acid gel was inserted in the pockets of 3 teeth. And 2 teeth treated in 0.9 % sterile saline served as controls. After 5-minute exposure, each tooth immediately extracted and incubated at room temperature for 22 days in tris-buffered saline as a desorption media. The total volume of TBS was removed and replaced with fresh TBS, at 24-h intervals. Removed desorption media transferred to a sterile vial and stored at -70 oC. This procedure was repeated every 24 h throughout the 22-day desorption period. Using Porphyromonas gingivalis as an indicator organism, a microtiter assay was used to evaluate antimicrobial activity desorbed from the teeth. 1. 50mg/ml tetracycline HCl solution exhibited the longest antimicrobial activity. Compared to saline treated group, it showed significant difference on the day 1 and day 2 desorption period. 2. The ODs of 5% tetracycline gel and a mixture of tetracycline-citric acid gel were significantly different during the first 24 hour only. 3. There was no statistically significant difference after the day 3 between the groups.(p<0.05). Despite our expectation a mixture of tetracycline-citric acid gel did not show longer antimicrobial activities than those of tetracycline gel, and the solution type exhibited the longest activities. Because the gel type agents may stay in the subgingival environment longer than the solution, if the teeth were not extracted immediately after the delivery of the agent, the result could be different. hus this result suggests the possibilities of practical use of these kind of gel type agents.

• Clean Technology
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• v.19 no.4
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• pp.410-415
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• 2013

The supercapacitors were fabricated using silver (Ag) nano paste and activated carbon paste on the polyimide (PI) film and 5% potassium polyacrylate (PAAK) was used for gel electrolyte. In this paper, the current collector film and the electrode film were fabricated using screen printing. The thickness of printed silver paste was $7.3{\mu}m$ and the sheet resistance has the range of $5-7m{\Omega}/square$. An activated carbon with a surface area of $1,968m^2/g$, an electronic conducting agent (SUPER P, TIMCAL) and poly (4-vinylphenol) were mixed in 2-(2-buthoxyethoxy) ethyl acetate (BCA) with a ratio of 7:1:3 to fabricate the electrode paste. To analyze electrochemical characteristics, cyclic voltammetry was performed to evaluate the stability of the devices under the voltage range of -0.5-0.5 V. The calculated specific capacitances were 44.04 and 8.62 F/g for 10 and 500 mV/s scan rates, respectively.

• The Korean Journal of Mycology
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• v.24 no.3 s.78
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• pp.237-242
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• 1996

Two depsides, medicinal herb products isolated from the methanol extract of Umbilicaria esculenta, inhibited human synovial fluid Phospholipase $A_2\;(PLA_2)$ ($IC_{50}$ of 0.22 and 0.26 mM, respectively). In the course of screening for antiinflammatory compounds from natural products, we successfully isolated two depsides $PLA_2$ inhibitory compounds, Orcinol and methyl orsellinic acid. The compounds were identified as orcinol and methyl orsellinic acid on the basis of various NMR studies including $^1H,\;^{13}C$ and DEPT experiments.

• Polymer(Korea)
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• v.39 no.2
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• pp.210-218
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• 2015

The reaction behavior of rigid polyurethane foams were studied on the effects of gelling catalysts of amine type, such as; dimethylcyclohexyl amine (DMCHA) and of potassium type, such as; potassium octoate (PO). Rigid polyurethane foams were provided with polymeric 4,4'-diphenylmethane diisocyanate, polyester polyol, silicone surfactant, blowing agent and a few gelling catalysts. As the contents of catalyst, DMCHA increased from 0 to 2.0 g, the reaction time decreased from ca. 330 to ca. 35 sec and due to the exothermic reaction, the maximum temperature increased from ca. 217 to ca. $234^{\circ}C$, respectively. As the contents of PO increased from 0 to 2.5 g, the reaction time decreased from ca. 79 to ca. 38 sec and the maximum temperature increased from ca. 182 to ca. $271^{\circ}C$, respectively. The kinetic parameters were calculated and the conversions were based on the temperature rising method of adiabatic process. As the content of DMCHA increased, the rate constant $k_0$ increased. But in the case of PO catalyst, $k_0$ did hardly depend upon its amount, and showed us similar reaction rate constants.

• Korean Journal of Food Science and Technology
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• v.28 no.3
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• pp.580-586
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• 1996

Gelatinization behavior and morphology of epichlorohydrin-crosslinked potato starches (XPs) were investigated. Native potato starch showed a very steep single stage swlling pattern, but crosslinked starches showed various patterns with the degree of crosslinking. Swelling power, solubility and light transmittance were reduced drastically as the degree of crosslinking increased. Brabender initial pasting temperature and peak temperature of crosslinked starches increased because the crosslinking reinforces the intermolecular net work of the starches. Although the swelling of the potato starch granule was inhibited by crosslinking as compared to that of the native one, Brabender peak viscosities (6.5% w/v, db) were on the order of 2,500 units for the native potato starch, 3,700 for the XP with 2.300 anhydroglucose units per crosslinking (AGU/CL) and 3,400 for the XP with 2,100 AGU/CL, due to the decreased breakdown of the swollen granule resulting from the resistance to heat and shear. The XP with 1,900 AGU/CL, however, did not show the peak viscosity and the viscosity was on the order of 500 units because of the excessive unhibition of the swelling. Unlike the native potato starch, 6.5%(m/v, db) pastes of the crosslinked potato starches could form gels, which could be predicted from the Brabender setback and consistency index. When the degree of crosslinking is low, random contraction and radial swelling of the granule was possible. As the degree of crosslinking increased, morphological change became similar to the single dimensional tangential swelling observed from the lenticular wheat starch. These morphological change during heating in excess water explained the gelatinization behaviors of crosslinked starches tested.