• Korean Journal of Poultry Science
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• v.40 no.3
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• pp.187-195
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• 2013

This study was investigated the effects of dietary supplementation of Yacon by-products and pine needle powder on growth performance, carcass characteristics, pH, TBARS (thiobarbituric acid reactive substance), WHC (water holding capacity), shear force, and meat color of chicken thigh meat. Broiler chicks were fed diets for five weeks containing 0% Yacon by-products and pine needle powder (Control), 0.5% Yacon by-products powder (T1), 1.0% Yacon by-products powder (T2), 0.5% pine needle powder (T3), and 1.0% pine needle powder (T4). There was no significant difference in growth performance among treatments, but mortality was decreased in diets by the supplementation of Yacon by-products and pine needle powder than that of control. The chicken fed control diet had higher cholesterol. LDL-cholesterol. triglyceride compared to those chicken fed Yacon by-products and pine needle powder regardless of concentrations, and HDL-cholesterol of control was lower than treatment. The pH and TBARS were significantly decreased by the supplementation of Yacon by-products and pine needle powder compared to the control (P<0.05), especially, pine needle powder group was significantly more effective in improving freshness compared to other test groups (P<0.05). The WHC and shear force were not significantly different. CIE $L^*$ and $a^*$ value of test groups showed significantly higher value compare to the control, however, no difference in the CIE $b^*$ values was observed among test groups. In conclusion, a supplementation of Yacon by-products and pine needle powder were effective in decreasing pH, TBARS, total cholesterol and LDL-cholesterol and increasing HDL-cholesterol concentration. Pine needle powder supplementation was most effective (T3 and T4).

• Restorative Dentistry and Endodontics
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• v.26 no.5
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• pp.409-417
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• 2001

The purpose of this study was to investigate the influence of light irradiation over self-priming adhesive on dentin bonding. After acid etching the exposed dentin, a self-priming adhesive (Prime&Bond$^{\circledR}$NT dental adhesive system Dentsply DeTrey, GmbH, Konstanz, Germany) was applied and light irradiation was done for 20 sec with regular intensity (600 mW/$\textrm{cm}^2$) in group I and for 3 sec with ultra-high intensity (1930 mW/$\textrm{cm}^2$) in group III. No light irradiation was done over self-priming adhesive in groups II and IV. Composite resin was added on the self-priming adhesive and irradiated for 40 sec with regular intensity (600 mW/$\textrm{cm}^2$) in groups I and II and for 3 sec with ultra-high intensity (1930 mW/$\textrm{cm}^2$) in groups III and IV. To see the effect of light curing time on dentin bonding, another 3 group specimens were prepared. Without light-irradiation over self-priming adhesive, added composite resin was irradiated for 3, 6, or 12 sec with ultra-high intensity light. After bonded specimens were stored in 37$^{\circ}C$ distilled water for 24 hours, shear bond strength were measured using a universal testing machine (4202, Instron, Instron Co., U.S.A.) and fractured surfaces were examined under a stereomicroscope (SZ-PT Olympus, Japan). Statistical analysis were done with one-way, two-way ANOVA and chi-square test. The results were as follows : 1. The shear bond strengths from the groups irradiated over self-priming adhesive were significantly higher than those from the groups without irradiation (p<0.05). 2. There was no significant shear bond strength difference between regular intensity light irradiation groups and ultra-high intensity ones (p>0.05). 3. There was no significant shear bond strength difference among various irradiation time groups with ultra-high intensity ones (p>0.05). 4. In stereomicroscopic examination of fractured surfaces, adhesive-cohesive mixed failure mode was mostly seen in all groups, and there was no significant difference in failure mode among groups (p>0.05).

• Journal of Veterinary Clinics
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• v.25 no.5
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• pp.330-339
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• 2008

Ceramide, cholesterol and free fatty acids are the major intercellular lipids, maintaining the integrity of the skin barrier. However, the roles of these lipids in canine skin barrier function are little known. The aim of this study was to evaluate the repairing effects of 2% ceramide (CER), 2% cholesterol (CHO), 2% linoleic acid (LIN) and 2% intercellular lipid mixture (ILM) on damaged canine skin barrier by 1.25% sodium lauryl sulphate (SLS). Transepidermal water loss (TEWL), skin hydration, skin pH and skin thickness were assessed. Histological profiles and transmission electron microscopic (TEM) profiles were assessed on day 12. SLS effectively induced the canine skin barrier damage. TEWL was significantly decreased by topical application of CER and ILM in SLS and vehicle-treated skin on day 8 and 12, respectively (p < 0.05, p < 0.0 I). By end of the experiment all lipids significantly decreased the TEWL as compared with SLS and vehicle control, but CER and ILM more significantly decreased the TEWL than UN and CHO, respectively (p < 0.01). Skin hydration was significantly increased by CER and ILM during experimental periods (p < 0.01). Skin pH was significantly decreased by CER, LIN and ILM. In histological profiles, the thickness of the stratum corneum (SC) was significantly increased by the SC lipids as compared with vehicle and SLS (p < 0.01). Especially, CER and ILM showed more prominent improvement of barrier recovery. In TEM of the SC, SLS induced exfoliations of corneodesmosomes in the SC, and CER and ILM effectively protected exfoliations of corneodesmosomes on SLS-damaged canine skin. These results indicated that topical application of CER and ILM dramatically improved damaged-skin barrier function by SLS. Also, it was considered that the use of CER or ILM was recommended for the management of skin barrier dysfunction by irritant and inflammatory skin disorders such as atopic dermatitis.

• Journal of Veterinary Clinics
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• v.27 no.5
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• pp.522-532
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• 2010

The aims of the present study were to characterize the effect of glucocorticosteroids (GCs) on the normal canine skin and to evaluate the effect of a lipid mixture (LM), containing cholesterol, pseudoceramide, and free fatty acid, on the steroid-induced damaged skin of dogs. Five beagles were involved and the skin of the back of each dog was topically applied with four kinds of GCs twice daily for 28 days. LM was applied after that period of GCs application. Transepidermal water loss (TEWL), skin hydration, and skin pH were assessed during experimental periods and histopathological evaluation was performed. TEWL was significantly increased, with a maximum increase obtained on day 28 (p < 0.01). Skin pH was significantly decreased, with a maximum decrease obtained on day 28 (p < 0.01). Skin surface hydration was significantly increased on day 3, but values of skin hydration were progressively decreased and finally reached those of baseline. In histology, as results of steroid application, losses of keratin layers in the stratum corneum and edematous changes in the upper parts of dermis, and consequently, thickness of the epidermis and the stratum corneum were decreased. In addition, the numbers of hair follicles were markedly decreased in steroid control as compared to intact control. However, these skin atrophic changes were markedly inhibited by treatment of LM as compared with steroid control in the present study. Moreover, all biophysical parameters were reached to the baseline after LM treatment. These results showed that the topically applied GCs induced skin barrier impairment and a LM should be effective on repair of disturbed skin barrier function in dogs. Therefore, it is concluded that a LM tested in the present study is expected to treat the steroid-induced skin damages.

• Journal of Life Science
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• v.25 no.2
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• pp.237-242
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• 2015

The use of calcite-forming bacteria (CFB) in crack remediation and durability improvements in construction materials creates a permanent and environmentally-friendly material. Therefore, research into this type of application is stimulating interdisciplinary studies between microbiology and architectural engineering. However, the mechanisms giving rise to these materials are dependent on calcite precipitation by the metabolism of the CFB, which raises concerns about possible hazards to cement-based construction due to microbial metabolic acid production. The aim of this study was to determine target microorganisms that possibly can have bio-corrosive effects on cement mortar and to assess multi-functional CFBs for their safe application to cement structures. The chalky test was first used to evaluate the $CaCO_3$ solubilization feature of construction sites by fungi, yeast, bacterial strains. Not all bacterial strains are able to solubilize $CaCO_3$, but C. sphaerospermum KNUC253 or P. prolifica KNUC263 showed $CaCO_3$ solubilization activity. Therefore, these two strains were identified as target microorganisms that require control in cement structures. The registered patented strains Bacillus aryabhatti KNUC205, Arthrobacter nicotianae KNUC2100, B. thuringiensis KNUC2103 and Stenotrophomonas maltophilia KNUC2106, reported as multifunctional CFB (fungal growth inhibition, crack remediation, and water permeability reduction of cement surfaces) and isolated from Dokdo or construction site were unable to solubilize $CaCO_3$. Notably, B. aryabhatti KNUC205 and A. nicotianae KNUC2100 could not hydrolyze cellulose or protein, which can be the major constituent macromolecules of internal materials for buildings. These results show that several reported multi-functional CFB can be applied to cement structures or diverse building environments without corrosive or bio-deteriorative risks.

• Journal of Life Science
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• v.26 no.9
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• pp.1041-1048
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• 2016

This study was carried out to investigate the effect of grape peel on the physicochemical properties of ground pork stored at 4℃ for 10 d. Four types of ground pork were evaluated: T0 without grape peel, T1 with 0.3% grape peel, T2 with 0.7% grape peel, and T3 with 1.0% grape peel. The pH increased during storage, with that of T3 the lowest (p<0.05). The L-value and a-value decreased during storage, and the a-values of T2 and T3 were significantly higher than those of T0 and T1 (p<0.05). The b-values of T0 and T1 increased with a longer storage period (p<0.05), but those of T2 and T3 were not significantly changed. The TBARS (2-thiobarbituric acid reactive substances) content increased with a longer storage period, and the TBARS content of both T2 and T3 was significantly lower than that of T0 and T1 (p<0.05). DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging activity declined with a longer storage period, and the activity of T2 and T3 was significantly higher than that of T0 and T1 (p<0.05). The VBN content of T0 and T1 also increased with a longer storage period (p<0.05), but the VBN content of T2 and T3 was not significantly changed. After storage for 4 d, the water-holding capacity declined and cooking loss and hardness increased (p<0.05), and these parameters were not significantly different among any samples. Chewiness increased with a longer storage period (p<0.05). The results suggest that the addition of grape peel to ground pork can enhance its functionality.

• Korean journal of food and cookery science
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• v.17 no.5
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• pp.483-489
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• 2001

The objective of this study was to investigate the effect of ripening on the quality of kimchi or freeze-dried/rehydrated kimchi. Kimchi stored/ripened at 0$\^{C}$ for 120 days was taken at an interval of 10 days and freeze-dried/rehydrated with water. The number of lactic acid bacteria(LAB), shearing force and sensory properties of kimchi ripened (Raw sample) or kimchi ripened/freeze-dried/rehydrated (F/D sample) were observed. The results were as follows: (1) The number of LAB of Raw and F/D samples decreased slightly during ripening for 120 days, while the pH of both samples decreased. The number of LAB in kimchi decreased up to 6∼16% of the original value by freeze-drying. (2) Ripening for 120 days did not affect shearing force of kimchi while freeze-drying increased markedly its shearing force. (3) Although overall acceptability and taste of Raw and F/D samples decreased gradually, the degree of change between two samples was different. The odor of Raw and F/D samples decreased slightly during ripening for 120 days while the degree of change between two samples was similar after 70 days of ripening. Moistness of Raw and F/D samples was maintained relatively stable during ripening. Chewiness of Raw sample decreased during ripening for 120 days while that of F/D sample was not affected by ripening. Color of Raw and F/D sample was changed during ripening while the degree of change between two samples was not significant. It can be concluded that the change of some sensory properties between Raw sample and F/D sample was affected by ripening for 120 days while the change in the number of LAB, pH and shearing force between both samples was not affected markedly by ripening.

• Food Science of Animal Resources
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• v.26 no.3
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• pp.269-275
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• 2006

The objective of this study was to investigate the physicochemical, microbiological and sensory properties of food additive-free grilled pork products manufactured using loin (T1), tender loin (T2) and ham (T3). The samples were heated for 30 min at $60^{\circ}C$, and then 50 min for $150^{\circ}C$. After cooling, vacuum packaged grilled pork samples was stored at $4{\pm}1^{\circ}C$ for 40 days. The pH values of grilled pork samples ranged from 5.92 (T1) to 6.10 (T3) at the initial storage time, and from 6.28 (T1) to 6.60 (T3) after 40 days. The water holding capacities(%) was $85.99{\sim}93.24%$ for T1, $95.26{\sim}93.89%$ for T2 and $89.11{\sim}94.67%$ for T3, all of which were slightly higher than those of other pork products. The shear force values of T2 were significantly higher(p<0.05) than those of the other pork products throughout the storage period. The TBARS and VBN values of T2 were significantly higher(p<0.05) than those of T1 and T3. With regard to microorganisms, all grilled pork samples was in good condition, showing $1.93{\sim}3.48\;log_{10}$ CFU/g via total plate counts, and $1.74{\sim}3.48\;log_{10}$ CFU/g far lactic acid bacteria throughout the storage period. Regarding sensory evaluation, the scores of overall acceptability in all products were above 5.0 points through 40 days of storage.

• Korean Journal of Food Science and Technology
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• v.33 no.1
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• pp.100-106
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• 2001

The objective of this study was to improve the shelf-life of kimchi by freeze drying. Kimchi was freeze dried and stored at $0^{\circ}C$, $5^{\circ}C$ and $28^{\circ}C$ for 60 days. It was reconstituted with water at an interval of ten days and number of total lactic acid bacteria(LAB), sensory properties and shape/color were observed. The results were as follows: (1) Number of total LAB of sample stored at $0^{\circ}C$ or $5^{\circ}C$ for 60 days decreased gradually and the value of 10 day-sample and 30 day-sample was significantly different from the value of 0 day-sample and 20 day-sample, respectively (p<0.05). Number of total LAB of sample stored at $28^{\circ}C$ decreased more rapidly in comparison with that of sample stored at $0^{\circ}C\;or\;5^{\circ}C$. (2) Overall acceptability, taste, moistness and chewiness of freeze dried/reconstituted kimchi slightly decreased by freeze drying. However, acceptability of freeze dried/reconstituted kimchi was relatively good. (3) Overall acceptability of freeze dried/10 days-stored/reconstituted sample was slightly lower than that of reference sample (not-freeze dried sample). Overall acceptability of sample stored at $28^{\circ}C$ for 50 days decreased substantially in comparison with sample stored at $28^{\circ}C$ for 10 day. (4) In case of freeze dried/stored samples, sensory properties of sample stored at $5^{\circ}C$ for 60 days were not different from those of reference(sample stored at $0^{\circ}C$). Overall acceptability, taste, texture and crispness of sample stored at $28^{\circ}C$ started to decrease after 10 days. Odor and color of sample stored at $28^{\circ}C$ were changed after 50 days and 60 days, respectively.

• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.345-351
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• 1996

Studies on extraction and color characteristics of purple sweet potato (PSP) pigment were performed to provide the basic information for the utilization of PSP as a new source of natural food colorant. PSP pigment was extracted well with the polar solvents such as distilled water, ethanol, and methanol. but hardly extracted with the non-polar solvents. Among the tested solvents, 20% ethanol solution containing 0.1% citric acid was found to be the most efficient for extraction of the pigment from PSP. PSP contained high amount of pigment not only in the epidermis but also in the flesh of the potato. The PSP pigment was heat stable even under pretreatments such as autoclaving and blanching of the potato before extraction. The optimum temperature of the extraction for the PSP Pigment was decided to be $30^{\circ}C$ by considering the stability and the rate of extraction. The pigment was markedly influenced by the change of pH. The color of the pigment solution was red at the pH range of $1.0{\sim}3.0$, became blue at $7.0{\sim}8.0$, then turned green at $9.0{\sim}10.0$. A characteristic batho-chromic shift of the pigment solution was observed as the pH of the solution increased.