• Journal of Life Science
• /
• v.19 no.2
• /
• pp.234-240
• /
• 2009

We tried to analyze the HPV prevalence and HPV genotypes of sexually high-risk women living in Busan, the biggest seaport of South Korea. Six hundred sixty women engaging in high-risk occupations participated in this study. The prevalence of HPV infection and HPV genotyping were determined with $MyGene^{(R)}$ HPVDNA chip, which consisted of 16 high-risk HPV genotypes (oncogenic genotypes) and 8 low-risk HPV genotypes. The overall prevalence of HPV infection in this study population was 39.1% (258/660) and the 20's showed the highest prevalence of HPV infection (51.5%). The dominant HPV genotypes including single or multiple HPV-infected women were resulted in HPV-16 (15.9%), -53 (10.2%), -58 (7.7%), -18 (5.2%) in case of high-risk HPV genotype and HPV-70 (10.4%), -6 (4.1%), -11 (2.0%) in case of low-risk HPV genotypes. Remarkably, the proportion of women infected with high-risk HPV genotypes (62.0%) was almost four times higher than those of women infected with low-risk HPV genotypes (14.7%) and high/low-risk HPV genotypes (12.0%). Among the 258 HPV-infected women, single infection was 175, double infection 66, triple infection 12, quadruple infection 4, quintuple infection 1, respectively. Our finding suggests that the introduction and development of effective HPV vaccines should consider the current status of HPV genotypic infection in South Korean women.

• Applied Biological Chemistry
• /
• v.50 no.3
• /
• pp.167-177
• /
• 2007

This study was carried out to develop natural vinegared kochujang. We first formulated vinegared kochujang containing pine needle (PN) and Artemisia princeps (AP) extracts. A dominant strain was isolated from the vinegared kochujang and identified as Bacillus amyloliquefaciens ER282 based on the 16S rDNA sequence. The plant extracts of PN and AP were also investigated for their antibacterial activity and showed enough good activities to use for vinegared kochujang as a natural preservative. Quality characteristics of vinegared kochujang were evaluated, based on total cell numbers, pH, acidity, sugar content, color and sensory evaluation during storage at $25^{\circ}C$ and $37^{\circ}C$, respectively, for 3 weeks. No significant differences were found in the pHs and acidities of vinegared kochujang added with the plant extracts of PN and AP during their storage compared to starting time; however, total cell numbers were gradually decreased during the storage at $25^{\circ}C$ and $37^{\circ}C$, as the storage period was increased. For sensory evaluation, overall preference continuously declined depending on storage period, but the addition of 3% extracts of PN could delay the quality loss of vinegared kochujang during storage at $25^{\circ}C$ and $37^{\circ}C$ for 3 weeks.

• Journal of the East Asian Society of Dietary Life
• /
• v.26 no.1
• /
• pp.88-98
• /
• 2016

The pharmacological effects of ginseng berry have been known to improve psychological function, immune activities, cardiovascular conditions, and certain cancers. It is also known that fermentation improves the bioavailability of human beneficial natural materials. Accordingly, we investigated the optimal fermentation conditions of ginseng berry extract with strain isolated from conventional foods. We also analyzed the fermentation product and its antioxidant activity. The bacterium isolated from fermented kimchi was identified as Lactobacillus sp. strain KYH. To optimize the process, fermentation was performed in a 5 L fermenter containing 3 L of ginseng berry extract at 200 rpm for 72 hr. Under optimized conditions, batch and fed-batch fermentations were performed. After fermentation, organic acids, amino acids, sugars, ginsenosides, and antioxidant activity were evaluated. The optimum fermentation conditions were determined as pH 7.0 and a temperature of $30^{\circ}C$, respectively. After fermentation, the amounts and compositions of organic acids, amino acids, sugars, ginsenosides, and antioxidant activity were altered. In comparing the distribution of ginsenosides with that before fermentation, the ginsenoside Re was a major product. However, amounts of ginsenosides Rb1, Rc, and Rd were reduced, whereas amounts of ginsenosides Rh1 and Rh2 increased. Total phenol content increased to 43.8%, whereas flavonoid content decreased to 19.8%. The DPPH radical scavenging activity and total antioxidant activity increased to 27.2 and 19.4%, respectively.