• Food Science of Animal Resources
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• v.33 no.4
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• pp.508-514
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• 2013

Taste-active compounds (e.g., amino acids and nucleotides) play an important role in contribution to the gustatoty sensation of food. The current study aimed to examine the differences in taste-active compounds between different beef muscles, breeds and aging periods. We have chosen the longissimus dorsi and semitendinosus muscles of Hanwoo breed and longissimus dorsi muscle of Angus breed for the investigation of the aforementioned compounds. Hanwoo muscles were aged for 7 or 28 d, and Angus samples were aged for 28 d at $4^{\circ}C$. Results revealed that 8 out of the 18 detected free amino acids (FAA) showed significant (p<0.05) differences between the two Hanwoo muscles. Twelve FAAs showed aging effect (p<0.05) in which the amounts of 8 FAAs significantly increased as aging time increased. Inosine 5-monophosphate (IMP), hypoxanthine (Hx) and inosine showed significant (p<0.05) differences between the Hanwoo muscles, aging resulted in an increase in amounts of these nucleotides. Hanwoo beef had significantly (p<0.05) higher total amount of sweet amino acids than the Angus ones in that 15 amino acids showed differences (p<0.05) between the two breeds. Amounts of guanosine 5-monophosphate (GMP) and Hx were significantly higher (p<0.05) for Angus beef. Current study indicated that muscle type, breed and aging period had large variations in free amino acid and nucleotide contents, which may subsequently affect the taste attributes of cooked beef.

• Proceedings of the Optical Society of Korea Conference
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• 2006.07a
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• pp.197-198
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• 2006

본 연구에서 개발하는 성형렌즈는 그림1과 같이 한쪽 면이 비구면인 평볼록 형상이다. Glass렌즈의 고온압축성형을 위해서는 초정밀 가공기술로 제작된 성형Mold가 필요하며, Mold재질에 따른 성형기술의 확립이 필수적이다. 또한, 성형Mold의 표면과 융착반응이 없는 Glass소재가 요구된다. 본 실험을 위한 성형Mold는 코발트(Co) 함량 0.5 %의 초경합금(WC; 일본, Everloy社, 002K)을 초정밀 연삭가공하여 제작하였다. Glass소재는 전이점(Transformation Point; Tg) $572\;^{\circ}C$,항복점(Yielding Point; At) $630\;^{\circ}C$의 열적 특성을 갖는 K-BK7(일본, Sumita社)을 사용하였으며, d선에서 굴절률 및 아베수는 각각 1.51633, 64.1이다. 비구면 Glass렌즈 성형은 GMP(Glass Molding Press; 일본, Sumitomo社, Nano Press-S)장비를 사용하여 성형온도 $625\;^{\circ}C$, 서냉온도 $550\;^{\circ}C$로 고정하고 성형압력를 200-800 N 범위에서 변화시켰다. 표 1에 성형변수로 사용한 서냉속도와 서냉전환온도 조건을 나타낸다. 표1과 같이 각 서냉조건별로5장의 렌즈를 성형 후 특성값이 평균치에 가까운 3장을 선별하여 그 특성을 비교하였다. 각 조건에 따른 성형렌즈의 형상정도(일본, Panasonic社, UA3P, 자유곡면형상측정기), 두께(일본, Mitutoyo社, MDC-25M, 마이크로메터), 굴절률(일본, Shimatus社, KPR-200, 정밀굴절률측정기) 및 MTF[해상도](독일, Trioptics社, Image Master HR, MTF-Field)를 측정하여 각각의 광학적 특성을 비교 평가하였다. 비구면 Glass렌즈 성형장비와 형상측정기를 그림 2, 3에 각각 나타낸다.

• Journal of Korea Society of Industrial Information Systems
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• v.12 no.3
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• pp.124-131
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• 2007

Aspheric glass lenses was fabricated by glass molding press(GMP), which is a plano-aspheric convox shape and intended for use as an optical design of 3 megapixel and 2.5 magnifications zoom in a camera phone module. Transcription ratio of form accuracy (PV) as well as resolution properties was measured for evaluation the molded lens. Form accuracy (PV) of the mold surface was $0.127\;{\mu}m$ in an aspheric and $0.168\;{\mu}m$ in a plano, in case of the molded lens it shows $0.205\;{\mu}m$ and $0.223\;{\mu}m$, respectively. Resolution of the molded lens was measured as a MTF[Contrast]. The molded lens shows contrast of 32.9% at 80 1p/mm and the value is similar with contrast of 33% obtained simulation.

• Journal of Pharmacopuncture
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• v.18 no.2
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• pp.67-75
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• 2015

Objectives: This study was carried out to analyze the single-dose toxicity of ShinYangHur (SYH) herbal acupuncture injected into the muscles of Sprague-Dawley (SD) rats. Methods: The SYH herbal acupuncture was made in a clean room at the Korean Pharmacopuncture Institute (KPI, Korea-Good Manufacturing Practice, K-GMP). After the mixing process with sterile distilled water, the pH was controlled to between 7.0 and 7.5. Then, NaCl was added to make a 0.9% isotonic solution by using sterilized equipment. All experiments were conducted at Biotoxtech, an institution authorized to perform non clinical studies under the regulations of Good Laboratory Practice (GLP). SD rats were chosen for the pilot study. Doses of SYH herbal acupuncture, 0.25, 0.5, and 1.0 mL, were administered to the experimental groups, and a dose of normal saline solution, 1.0 mL, was administered to the control group. This study was conducted under the approval of the Institutional Animal Ethics Committee. Results: No deaths or abnormalities occurred in any of the four groups. No significant changes in weight, hematological parameters or clinical chemistry between the control group and the experimental groups were observed. To check for abnormalities in organs and tissues, we used microscopy was used to examine representative histological sections of each specified organ; the results showed no significant differences in any of the organs or tissues. Conclusion: The above outcomes suggest that treatment with SYH herbal acupuncture is relatively safe. Further studies on this subject are needed to yield more concrete evidence.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.1
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• pp.48-53
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• 1995

Changes in the contents of sugar, organic acid, free amino acid and uncleic acid-related compounds of leaf mustard-Kimchi during fermentation at 5~7$^{\circ}C$ were investigated. The leaf mustard-Kimchi was formulated with 4kg leaf mustard, 120g garlic, 80g ginger, 540ml salted anchovies, 1kg green onion, 200g red pepper powder, 200g ground red pepper, 60g whole sesame and 600ml glutinous rice paste. Changes in pH and acidity were relatively slow. Major free sugars were glucose(0.13%) and maltose(0.42%), and residual sugars(0.03-0.04%) were also detected after 32 days of fermentation. Major free amino acids containing more than 26.5mg% were proline, glutamic acid, alanine and histidine. Contents of total free amino acids increased from 244.8 to 397.2mg% by 24 days of fermentation. Of non-volatile organic acid, lactic acid was the most abundant(119.3mg%), and its content increased markedly after 10 days of fermentation. Other organic acids(below 53.1mg%) observed were malic, oxalic and citric acid. Contents of nucleic acid-related compounds were high in the order of hypoxanthine(22.8mg%), IMP(8.3mg%) and GMP(6.9mg%). Hypoxanthine content increased by 10 days(27.3mg%) and decreased thereafter, while the others decreased gradually during the overall period of fermentation.

• BMB Reports
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• v.52 no.5
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• pp.336-341
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• 2019

The cGAS-STING pathway plays an important role in pathogen-induced activation of the innate immune response. The 29-kDa amino-terminal fibronectin fragment (29-kDa FN-f) found predominantly in the synovial fluid of osteoarthritis (OA) patients increases the expression of catabolic factors via the toll-like receptor-2 (TLR-2) signaling pathway. In this study, we investigated whether 29-kDa FN-f induces inflammatory responses via the cyclic GMP-AMP synthase (cGAS)/stimulator of interferon gene (STING) pathway in human primary chondrocytes. The levels of cGAS and STING were elevated in OA cartilage compared with normal cartilage. Long-term treatment of chondrocytes with 29-kDa FN-f activated the cGAS/STING pathway together with the increased level of gamma-H2AX, a marker of DNA breaks. In addition, the expression of pro-inflammatory cytokines, including granulocyte-macrophage colony-stimulating factor (GM-CSF/CSF-2), granulocyte colony-stimulating factor (G-CSF/CSF-3), and type I interferon ($IFN-{\alpha}$), was increased more than 100-fold in 29-kDa FN-f-treated chondrocytes. However, knockdown of cGAS and STING suppressed 29-kDa FN-f-induced expression of GM-CSF, G-CSF, and $IFN-{\alpha}$ together with the decreased activation of TANK-binding kinase 1 (TBK1), interferon regulatory factor 3 (IRF3), and inhibitor protein ${\kappa}B{\alpha}$ ($I{\kappa}B{\alpha}$). Furthermore, NOD2 or TLR-2 knockdown suppressed the expression of GM-CSF, G-CSF, and $IFN-{\alpha}$ as well as decreased the activation of the cGAS/STING pathway in 29-kDa FN-f-treated chondrocytes. These data demonstrate that the cGAS/STING/TBK1/IRF3 pathway plays a critical role in 29-kDa FN-f-induced expression of pro-inflammatory cytokines.

• The Korean Journal of Pharmacology
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• v.14 no.1_2
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• pp.33-40
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• 1978

1) The authors studied the effect of increasing age on the contraction and relaxation mechanism in the ureteral smooth muscle of the guinea pig. 2) Two to three week old, three month old, and two to three year old guinea pig ureters were used and the consistent amplitude of contratile responses were induced by using train stimulation. 3) After mounting the specimens in Tyrode's solution containing 2.6mM $Ca^{++}$, the ureter was stimulated, of which amplitude was initial contraction and next continuously superfused with $Ca^{++}$-free Tyrod's solution. When the contractile response stopped by electrical field stimulation, the muscle specimens was superfused with Tyrode's solution 0.25mM $Ca^{++}$ for 15min and stimulated with the same parameters. Thereafter, the contraction of $Ca^{++}$ in the solution was increased step by step up to 2.7mM. 4) The ureters of 2-3 week old guinea pigs needed less $Ca^{++}$ for the recovery of contractile response than those of three month and two to three year old did. In 2.7mM $Ca^{++}$, the ureters of 2-3 week and 3 month old guinea pigs recovered the contractile response of over 90% but those of 2-3 year old recovered the contractility of 77.2%. 5) Isoproterenol inhibited in dose dependent manner from $10^{-7}$ to $10^{-5}\;M$ ureteral contractility of both 2-3 week and 2-3 year old guinea pigs. The inhibition of the old ureter by isoproterenol was significantly less (P<0.025) than that of the younger ureter. However theophylline showed the strong inhibition independent of the function of age. 6) Dibutyryl cyclic AMP showed dose-dependent inhibition of the contraction of ureters of 2-3 week old guinea pigs but there was shown no inhibition in the old ureters. Further, the content of endogenous cyclic AMP in the two week old ureter was higher by 73% than that of 17 month old ureter. Cyclic GMP contents was not much different between two groups. 7) The ureteral smooth muscle of the younger guinea pig had more efficiency than that of the older animals in the mobilization and storage of calcium which concerned itself in the contraction and relaxation mechanism.

• Applied Biological Chemistry
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• v.24 no.2
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• pp.105-111
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• 1981

Growth responses of Brevibadterium ammoniagenes BA 17-2, which had been obtained by the treatment of several mutagens in our previous report, were investigated to select the preliminary optimal concentrations of phosphate, $Mg^{++}$, $Mn^{++}$ and thiamine for the production of 5'-XMP aminase. In this experiment it was shown that the concentration of phosphate in the medium has an important effect on the growth of microorganism. Using the medium containing 0.2% of $MgSO_4{\cdot}7H_2O$, 3mg/l of $MnSO_4{\cdot}H_2O$and $1\;mg/l$ of thiamine-HCl, the maximum cell mass was obtained at the concentration of 0.4% of $KH_2PO_4$ and $K_2HPO_4$, respectively. Above the concentration of these phosphates, cell growth was inhibited as the phosphate concentration increased to 1%, but the inhibition was overcome by the addition of 1% of $MgSO_4{\cdot}7H_2O$ and 3mg/l of thiamine-HCl. The 5'-XMP aminase activity was also influenced by the concentration of phosphate, $Mg^{++}$, $Mn^{++}$, and thiamine. In addition, the optimal culture pH and temperature for the enzyme activity were found to be 6.8 and $32^{\circ}C$, respectively.

• Korean Journal of Food Science and Technology
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• v.20 no.3
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• pp.293-302
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• 1988

This study was performed to identify detailed informations on the nonvolatile flavor of Chinese quince fruits, Chaenomeles sinensis koehne. About 72% of the free amino acids were shown to be valine, asparagine, ${\gamma}-aminobutyric\;acid$, aspartic acid and serine. Arginine, tyrosine, methionine and tryptophan were not present. Glutamic acid and glutamine as a amino acid for peptides were the major components, whereas cysteic acid, methionine sulfone and tryptophan were not detected. The nucleotides attained were composed of cytosine, uridine-5'-monophosphate and cytidine-5'-monophosphate, and these were proved to be a very small quantity. Guanosine-5'-monophosphate, inosine-5'-monophosphate and adenosine-5'-monophosphate were not present. The major sugars were shown to be glucose, sorbose, sucrose and fructose. Fructose was the most abundant one among them. A total of 11 organic acids were identified by capillary gas chromatography and capillary gas chromatography-mass spectrometry. The major components identified were tartaric acid and α-ketoglutaric acid. The total content of vitamin C determined was 386.6mg%, and those of ascorbic, dehydroascorbic, and 2, 3-diketo-L-gulonic acid were 28.8mg%, 154.5mg% and 197.3mg%, respectively. Calcium and phosphorus were the major components, while heavy metals such as cadmium, copper and lead were determined to be a small amount. In the result of organoleptic test on the natural and synthetic extract of Chinese quince fruits, the principal taste components consisted of free amino acids, sugars, organic acids, vitamin C and minerals. Five groups mentioned would have a favorable influence upon the taste of fresh Chinese quince fruits.

• Journal of Mushroom
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• v.21 no.3
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• pp.173-178
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• 2023

In this study, the characteristics and taste components of six different oyster mushroom cultivars (Gonji-7ho, Santari, Baekseon, Chunchu, Suhan, and Heuktari) were analyzed and compared. The Heuktari mushroom pileus had the lowest brightness index (32.8) and remained dark (brightness index: 30.5) even after blanching. The moisture content of the mushrooms was approximately 90%. The salinity and sugar contents were highest in Heuktari (5.7% and 7.1%, respectively). Gonji -7ho had the highest contraction rates, with a length contraction rate of 16.4% and thickness contraction rate of 23.9%. The total amino acid content was highest in Heuktari (537.8 mg/100 g), but the glutamine content contributing to umami taste was highest in Santari (59.4 mg/100 g) and the aspartic acid content was highest in Baekseon (33.1 mg/100 g). Among the 5?-nucleotide components, guanosine monophosphate, which enhances umami taste, was highest in Baekseon (0.7 mg/g). Baekseon was also calculated to have the highest umami taste concentration based on amino acid and nucleic acid contents (12.7 g/100 g). The results of this study serve as valuable basic data on the physicochemical characteristics of oyster mushroom cultivars grown in Korea.