• Journal of Life Science
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• v.30 no.7
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• pp.581-591
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• 2020

This study investigated the probiotic properties and physiological activities of Korean fermented foods such as sikhae, young radish kimchi, and bean-curd dregs. Among the isolated lactic acid bacteria, Pediococcus inopinatus BZ4, Lactobacillus plantarum SH1, Lactobacillus brevis SH14, Pediococcus pentosaceus YMT1, and Leuconostoc mesenteroides YMT6 demonstrated a greater than 60% survival rate at pH 2.5, along with an excellent survival rate even at 0.3% bile acid. These five bacteria showed strong flocculation ability in autoaggregation and coaggregation tests, indirectly clustering useful micro-organisms and inhibiting the attachment of pathogenic bacteria. In a cell surface hydrophobicity test, these bacteria showed adhesion to three solvents (ethyl acetate, chloroform, and xylene) and high hydrophobicity, thereby indicating excellent indirect cell adhesion to intestinal cells. The cell-free supernatants and intracellular extracts of the five lactic acid bacteria showed antioxidative activity in the form of 2,2-Diphenyl-1-picrylhydrazyl and 2,2'-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging ability and lipid peroxidation inhibition. Antimicrobial activities were also observed in four pathogenic bacteria, namely E. coli KCTC 2571, H. pylori HPKCTC B0150, L. monocytogenes KCTC 13064, and S. aureus KCTC 1916. These results demonstrate that these five lactic acid bacteria could be used as probiotics with antioxidant and antimicrobial properties.

• Food Science and Preservation
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• v.21 no.1
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• pp.75-81
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• 2014

In this study, the biological activity of water and ethanol extracts from Saururus chinensis by ultra-fine grinding for functional food source are examined. It is more effective to use ethanol than water when extracting phenolic compounds. Approximately 2.5 times higher extraction yield were shown when it was ultra-fine grinded because the particle size decreases, thereby increasing the extraction yield. Normal grinded sample extracts showed 69.8% of DPPH inhibition effect, while fine grinded and ultra-fine grinded sample extracts showed 70.7% and 83.8% each, respectively. Normal extract, as well as fine grinded and ultra-fine grinded extracts, showed over 97% of ABTS inhibition effect, thereby indicating only a slight difference in the anti-oxidative activity with the grinding method. Higher PF was determined with fine grinded and ultra-fine grinded extracts than the normal grinded extract, while ultra-fine grinded 50% ethanol extracts showed the highest anti-oxidative activity value of 1.8 PF. The fine grinded and ultra-fine grinded particle sizes are smaller than the normal grinded particle size, thus increasing the inhibition rate of the TBARS. Furthermore, the ethanol extract was revealed to have a higher effect than the water extracts. The xanthin oxidase inhibition, on the other hand, was identified as ultra-fine grinded that led to the increase in the enzyme inhibition effect. In the angiotensin-converting enzyme, water extracts with normal grinding did not show inhibition activity, while 50% ethanol extracts showed 24% inhibition activity. Moreover, the ethanol extracts showed higher inhibition effect compared to the water extracts. Ultra-fine grinded 50% ethanol extracts showed a slight antibacterial effect on the Staphylococcus aureus and Escherichia coli, while the other extracts showed none. The result suggests that Saururus chinensis extracts by ultra-fine grinding may be more useful than normal grinding as potential sources due to anti-oxidation, angiotensin converting enzyme and xanthine oxidase inhibition.

• Food Science and Preservation
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• v.11 no.4
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• pp.565-568
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• 2004

To investigate the effect of soy protein film packaging on the quality of beef, the rate of weight loss, pH, 2-thiobarbituric acid reactive substance (TBARS), and microbial (total bacterial count) Salmonella spp., E. coli changes were determined during storage. Beef samples were packaged with soy protein film containing rosemary extract and then stored at $4^{\circ}C$. Soy protein film was effective on prevention of weight loss, compared with the control, regardless of addition of rosemary extract. Change in pH of soy protein films containing the rosemary extract (RPF) was less during storage, compared with the control. Packaging of beef products with RPF inhibited lipid oxidation by $86\%$ at day 8 of storage, compared to the control. RPF packaging also affected the microbial growth, resulting in retardation of total bacteria by more than 1 log cycle. These results indicate that storage of beef packaged with RPF should be appropriate in terms of quality as well as shelf-life.

• Proceedings of the Korean Vacuum Society Conference
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• 1999.07a
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• pp.106-106
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• 1999

반도체 소자가 소브마이크론 이하로 집적화 되어감에 따라, RC 신호 지연 및 간섭 현상, 전력 소비의 증가 문제가 심각하게 대두되고 있다. 이러한 문제를 개선하기 위해서는, 현재 층간 절연막으로 상용화되어 있는 SiO2 박막을 대체할 저유전율 박막의 개발이 필수적이며, 많은 연구자들이 여러 가지 새로운 유기물질과 무기물질은 제안하고 있다. 반도체 공정상의 적합성을 고려할 때, 이들 여러물질 중에서 알킬기를 함유한 SiO2 박막(이하 'Si-O-C-H 박막'으로 표기)에 많은 관심이 집중되고 있다. Si-O-C-H 박막은 알킬기에 의해 형성된 나노 스케일의 기공에 의해 작은 유전율을 가지게 된다. 따라서, 박막내의 알킬기의 함유량이 많을수록 보다 작은 유전율을 얻을 수 있다. 그러나 과다한 알킬기의 함유는 Si-O-C-H 박막의 열적 특성을 열화시키는 부정적인 효과도 있다. 본 연구에서는 bis-trimethylsilylmethane(BTMSM, H9C3-Si-CH2-Si-C3H9) precursor를 이용하여 Si-O-C-H 박막을 증착하였다. BTMSM precursor의 중요한 특징중 하나는, 두 실리콘 원자 사이에 Si-CH2 결합이 존재한다는 사실이다. Si-CH2 결합은 양쪽의 Si에 의해 강하게 결합되어 있어서, BTMSM precursor를 사용하여 Si-O-C-H 박막은 유전상수도 작을 뿐 아니라, 열적으로도 안정된 특성이 얻어질 것으로 기대된다. Si-O-C-H 박막의 열적 안정성을 평가하기 위하여, 고온 열처리 전후의 FT-IR 스펙트럼 분석과 C-V(capacitance-voltage) 측정에 의한 유전상수 변화를 살펴보았다. 또한 증착된 박막의 미세구조 및 step coverage 특성 관찰을 위하여 SEM(scanning electron microscopy) 및 TEM(transmission electron micfroscopy) 분석을 하였다. 변화하였으며 이는 포토루미네슨스의 변화의 원인으로 판단된다. 연구하였다. CeO2 와 Si 사이의 계면을 TEM 측정에 의해 분석하였고, Ce와 O의 화학적 조성비를 RBS에 의해 측정하였다. Si(100) 기판위에 증착된 CeO2 는 $600^{\circ}C$ 낮은 증착률에서 seed layer를 하지 않은 조건에서 CeO2 (200) 방향으로 우선 성장하였으며, Si(111) 기판 위의 CeO2 박막은 40$0^{\circ}C$ 높은 증착률에서 seed layer를 2분이상 한 조건에서 CeO2 (111) 방향으로 우선 성장하였다. TEM 분석에서 CeO2 와 Si 기판사이에서 계면에서 얇은 SiO2층이 형성되었으며, TED 분석은 Si(100) 과 Si(111) 위에 증착한 CeO2 박막이 각각 우선 방향성을 가진 다결정임을 보여주었다. C-V 곡선에서 나타난 Hysteresis는 CeO2 박막과 Si 사이의 결함때문이라고 사료된다.phology 관찰결과 Ge 함량이 높은 박막의 입계가 다결정 Si의 입계에 비해 훨씬 큰 것으로 나타났으며 근 값도 증가하는 것으로 나타났다. 포유동물 세포에 유전자 발현벡터로써 사용할 수 있음으로 post-genomics시대에 다양한 종류의 단백질 기능연구에 맡은 도움이 되리라 기대한다.다양한 기능을 가진 신소재 제조에 있다. 또한 경제적인 측면에서도 고부가 가치의 제품 개발에 따른 새로운 수요 창출과 수익률 향상, 기존의 기능성 안료를 나노(nano)화하여 나노 입자를 제조, 기존의 기능성 안료에 대한 비용 절감 효과등을 유도 할 수 있다. 역시 기술적인 측면에서도 특수소재 개발에 있어 최적의 나노 입자 제어기술 개발 및 나노입자를 기능성 소재로 사용하여 새로운 제품의 제조와 고압 기상 분사기술의 최적화에 의한 기능성 나노 입자 제조 기술을 확립하고 2차 오염 발생원인 유기계 항균제를 무기계 항균제로 대

• Food Science of Animal Resources
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• v.27 no.4
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• pp.501-508
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• 2007

In order to develop a new starter for fermented milk, Lactobacillus plantarum M23 was isolated from raw milk and investigated for physiological characteristics. It showed good tyrosinase inhibitory activity compared with commercial lactic acid bacteria. The optimum growth temperature of Lactobacillus plantarum M23 was $40^{\circ}C$ and cultures took 17 hr to reach pH 4.3. Lactobacillus plantarum M23 showed more sensitivity to Penicillin-G, Oxacillin, Novobiocin, Chloramphenicol in a comparison of 12 different antibiotics, and showed most resistance to Vancomycin. It showed higher leucine arylamidase and ${\beta}-galactosidase$ activities compared to 16 other enzymes. It was comparatively tolerant to bile juice and able to survive at pH 2 for 3 hours. It showed high resistance to Escherichia coli, Salmonella typhimurium and Staphylococcus aureus with rates of 77.8%, 86.5% and 83.8%, respectively. Based on these and previous results, Lactobacillus plantarum M23 could be an excellent starter culture for fermented milk with high resistance to melanin.

• Proceedings of KOSOMES biannual meeting
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• 2008.05a
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• pp.137-141
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• 2008

9 kinds of nanoparticle used for this study was a particle with the size of less than 100 nm of diameter, and Artemia sp. cyst examined what kind a influence to have upon the process hatched out in nauplius. 82% hatched in nauplius at the opposition ward where a nanoparticle wasn't added after 24 time course. AGZ020, Nano silver, P-25, Sb and SnO nanoparticle showed hatching rate of 18%, 20%, 13%, 50% and 0% respectively by the 20mg/L density, and it became clear that a harmful effect is big, but I had a harmful effect compared with the opposition ward by 75%, 60%, 73% and 73% respectively by Ag-$TiO_2$, In, Sn and Zn nanoparticle, but a feeble thing was known relatively compared with AGZ020, Nano silver, P-25, Sb and SnO nanoparticle. The difference was mused this with the ingredient a nanoparticle has. Ag is included 2% and AGZ020, Nano silver and P-25 nanoparticle are used widely as anti-fungus agent, and the SnO nanoparticle which became combination is a light catalyst pill, and oxygen is used for a Sn particle. This and others, a possibility that use is generalized and flows into aquatic environment in sequence the home electronics, functionality cosmetics, anti-fungus agent and a light catalyst pill at present becomes high for nanoparticles and others. The anxiety which has an influence on the ecology world in the water with this can be generated, so I'd have to study the potential danger a nanoparticle has continuously.

• Korean Journal of Food Science and Technology
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• v.53 no.6
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• pp.775-784
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• 2021

After isolating the DIMO 52 strain with a large inhibition zone diameter for Clostridium perfringens and maximum butyric acid production from the fecal sample of a breastfeeding infant, it was identified as Clostidium butyricum. The maximum growth of the DIMO 52 strain was reached 24 h after inoculation, and the maximum butyric acid concentration was approximately 34.73±4.27 mM. The DIMO 52 strain survived approximately 67.5% of the initial inoculum at pH 2.0, and approximately 64.9% survived in RCM broth supplemented with 0.3% (w/v) oxgall. In addition, DIMO 52 showed antibacterial activity against Escherichia coli KCTC 2441 and Salmonella Typhimurium KCTC 1925. In LPS-stimulated RAW264.7 cells, 1×10³ CFU/mL viable cells of the DIMO 52 strain also exhibited significant NO (nitric oxide) production inhibitory activity (33%, p<0.01). This result suggests that C. butyricum DIMO 52 has anti-inflammatory activity related to NO radical-scavenging activity. In conclusion, C. butyricum DIMO 52 isolated in this study has the potential to be used as a probiotic.

• Applied Chemistry for Engineering
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• v.35 no.3
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• pp.248-254
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• 2024

In this study, functional substances with antibacterial properties were extracted from the needles of Abies holophylla and Pinus koraiensis, and optimized using the central composite design-response surface methodology (CCD-RSM). The optimal extraction conditions for Abies holophylla were an extraction temperature of 59.5 ℃ and an ethanol/ultrapure water volume ratio of 69.5 vol.%, resulting in an extraction yield of 13.5% and inhibition diameters of 11.6 mm against Escherichia coli (E. coli) and 9.3 mm against Staphylococcus aureus (S. aureus). For Pinus koraiensis, the optimal extraction conditions were an extraction temperature of 59.2 ℃ and an ethanol/ultrapure water volume ratio of 67.8 vol.%, resulting in an extraction yield of 4.8% and inhibition diameters of 7.9 mm against E. coli and 12.5 mm against S. aureus. The actual experimental results under these optimal conditions showed that an extraction yield from Abies holophylla needles was 13.0% and an inhibition diameter of 11.7 mm against E. coli and 9.2 mm against S. aureus, indicating an error rate of approximately ± 2.3%. For Pinus koraiensis needles, the extraction yield was 5.1%, with inhibition diameters of 7.5 mm against E. coli and 12.3 mm against S. aureus, indicating an error rate of ± 4.23%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.10
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• pp.1353-1360
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• 2011

This study was performed to investigate the antimicrobial effects against food-borne pathogens and antioxidant activity of Rhododendron brachycarpum ethanol-extract. The antimicrobial activity of the extract was determined using a paper disc-diffusion method, and the diameter of the clear zone was measured. The diameter of the clear zone in the presence of 10 mg of extract was maximal against Bacillus cereus among the three tested Gram-positive bacteria and against Escherichia coli O157:H7 among the five tested Gram-negative bacteria. Analysis of the minimum inhibitory concentration (MIC) showed that the extract exhibited a similar efficacy as that of sorbic acid, a well-known chemical preservative. The growth inhibitory effects of the extract at concentrations of 250, 500, 1,000, and 2,000 mg/L on food-borne pathogens were determined against Staphylococcus aureus, Listeria monocytogenes, Salmonella Typhimurium, and Escherichia coli O157:H7. Growth of the microorganisms was not affected by the extract at concentrations up to 250 mg/L, but it was significantly (p<0.05) inhibited by the extract at concentrations higher than 1,000 mg/L. The antioxidant effects of the extract were examined via measurement of DPPH radical scavenging activity, inhibition of reactive oxygen species (ROS) generation using fluorescent dichlorofluorescien (DCF) assay, and prevention of peroxyl radical- and hydroxyl radical-induced supercoiled DNA breakage. The $IC_{50}$ of the extract for DPPH radical scavenging activity was about half that of ${\alpha}$-tocopherol, which was used as a positive control. DCF fluorescence intensity decreased as the concentration of the extract increased, demonstrating that ROS generation was inhibited in a concentration-dependent manner. The ROS inhibitory effect of the extract was higher than that of ascorbic acid. The extract prevented supercoiled DNA strand breakage induced by peroxyl radical and hydroxyl radical. Thus, the results of the present study demonstrate that the extract exhibits antimicrobial effects against food-borne pathogens as well as potent antioxidant capacity, suggesting that R. brachycarpum could be used as a natural antibacterial agent and effective antioxidant in food.

• Korean Journal of Plant Resources
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• v.22 no.5
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• pp.438-445
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• 2009

This study was conducted to examine the chemical characteristics, antibacterial activity and dyeability of several juices made from Persimmon cv. 'Gyeongsanbanshi'. Young fruits of persimmon were harvested at 1st August, 2006. Fruit juice was extracted soon after harvesting, some of them were stored at $4{\sim}6^{\circ}C$ for 6 months or fermented at room temperature for 6 months. $L^*$ values of vinegar was 43.5 higher than those of fresh juice and fermented liquor. Inorganic matter contents in fresh juice, fermented liquor and vinegar were higher in the order of K ($1696{\sim}2880\;mg$/100 g), Ca ($166.7{\sim}417.9\;mg$/100 g), Mg ($203.9{\sim}214.4\;mg$/100 g), P ($37.9{\sim}109.8\;mg$/100 g), Na ($13.2{\sim}23.3\;mg$/100 g) and Fe ($8.4{\sim}14.2\;mg$/100 g). Cotton fabrics dyed with the fermented liquor and vinegar had the largest inhibitory zone against the gram-positive microorganisms with range of $16.0{\sim}35.0\;mm$. Cotton fabrics dyed with the fresh juice showed $9.0{\sim}9.5\;mm$ inhibitory zone against the gram-negative microorganisms, $15.0{\sim}21.0\;mm$ with the juice stored at $4{\sim}6^{\circ}C$ for 6 months, $22.0{\sim}23.0\;mm$ with the fermented liquor and $9.0{\sim}35.0\;mm$ with vinegar. The hue of cotton fabrics dyed with the fermented liquor had a YR levels, and antibacterial activity of them were 78.5%.