• Journal of the korean academy of Pediatric Dentistry
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• v.29 no.1
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• pp.92-99
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• 2002

There have been efforts that inhibit development of dental caries by sugar substitution. But, it is controversial if xylitol has anticariogenic effect in the presence of sucrose. And there are few papers dealing with the combined action of xylitol and sucrose. For the purpose of resolving this controversy, the author investigated the effect of xylitol on enamel demineralization and on adhesiveness of S. mutans to hydroxyapatite in the presence of sucrose. Five experimental solutions were prepared as follows: (S: sucrose, X: xylitol) Group 1: BHI broth Group 2: BHI+1% S Group 3: BHI+0.75% S+0.25% X Group 4: BHI+0.5% S+0.5% X Group 5: BHI+0.25% S+0.75% X Group 6: BHI+1% X Each solution was inoculated with $100{\mu}l$ of S. mutans JC-2. And saliva coated hydroxyapatite beads were put into each experimental solution. And then each solution was incubated at $37^{\circ}C$ under anaerobic condition. After incubation, the adhesiveness of S. mutans on hydroxyapatite was evaluated. The Vickers hardness numbers were measured on extracted human primary teeth, and these teeth were dipped into the same experimental solution and incubated at $37^{\circ}C$ under anaerobic condition for 48hours. Surface microhardness were measured again after incubation. The obtained results were as follows; 1. In the presence of sucrose, xylitol can reduce the adhesiveness of S. mutans on hydroxyapatite surface from the ratio of 25% sucrose to 75% xylitol(P<0.05). 2. In the presence of sucrose, xylitol can reduced demineralization of primary teeth enamel surface from the ratio of 50% sucrose to 50% xylitol(P<0.01).

• The Korean Journal of Food And Nutrition
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• v.32 no.6
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• pp.701-710
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• 2019

This study investigated the effect of apios powder on the quality characteristics of sausages. The results were as follows: pH values of the sausages were not significantly different among the samples. The amount of moisture content in the sausages decreased with increasing amount of apios powder. Increase in apios powder increased the lightness (L) value but decreased redness (a) and yellowness (b) values. Increase in apios powder increased the hardness and chewiness of sausage but decreased the adhesiveness. Apios powder had no significant effect on gumminess and springiness of the sausages among all samples. Total phenolic compound content and DPPH radical scavenging activity of apios powder added sausage significantly increased with increasing apios powder. Total bacterial counts of apios powder added sausage increased in all the samples as storage period passes and after 4 weeks of storage, the more adding ratio of apios powder was increased, the total bacterial count decreased. In view of above results, apios powder was considered to be food material suitable not only for functionality but also for developing sausage product of which preservation property is improved. From the results, 100% apios powder can be used to make optimum level for production of sausage.

• Journal of Life Science
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• v.15 no.4 s.71
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• pp.641-646
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• 2005

An approximately 10-fold higher level of adherence of Salmonella typhimurium strain TML to Int-407 cells was observed with organisms grown in Luria broth or in high-iron containing medium than those grown in low-iron containing medium. Iron specifically enhanced adherence, while other cations such as calcium, cobalt, copper, potassium, magnesium and manganese did not. It was suggested that iron did not act as a passive ligand - probably it stimulated production of bacterial factors necessary for adherence. A similar pattern of iron modulation of adhesiveness was also seen in Salmonella mutants with single or different combinations of multiple mutations in genes encoding the mannose sensitive hemagglutinin (type 1 fimbriae), mannose resistant hemagglutinin and flagellum. The adhesiveness of an isogenic fur mutant was modulated by iron in a manner similar to the wild-type strain, suggesting that iron modulation of adherence is independent of the fur gene product.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.821-830
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• 2010

This study was carried out to investigate the quality characteristics and storage of wet noodle with added Cheonnyuncho powder. Wet noodles were prepared at concentration of 1, 3, and 5%(w/w) of the fruit based on flour weight. Moisture content of the noodles with or without Cheonnyuncho powder was 34~36%. Ca, K, Mg, Fe, Mn and Zn contents of Cheonnyuncho noodle were increased at increasing concentrations of Cheonnyuncho powder. Cooked weight, volume, and water absorption decreased with increased fruit powder, whereas turbidity increased. For hunter's color values of noodles, L(lightness) and b(yellowness) values decreased with increasing concentration of Cheonnyuncho powder, whereas a(redness) value increased. For mechanical characteristics of the noodles, adhesiveness, cohesiveness, chewiness, elasticity, and brittleness of cooked noodle with Cheonnyuncho powder were lower than those of control. The pH of Cheonnyuncho noodle was lower than that of control during storage. Bacterial counts of wet noodle with 1% and 3% fruit powders were lower than those of the control and 5% fruit powder on the 8th day of storage at $5^{\circ}C$. From the sensory evaluation, texture, taste, and overall preference were not significantly different between the control and fruit group, but the color of 5% Cheonnyuncho noodle was significantly higher than that of control (p<0.05). In conclusion, the results of this study suggest that the addition of 1% and 3% Cheonnyuncho powder in combination with flour tended to improve antimicrobial effects during storage when compared to control.

• Journal of Food Hygiene and Safety
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• v.31 no.5
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• pp.365-374
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• 2016

This study was carried out to investigate the effect of vinegar on pH, total bacterial count, texture and color of rice with vinegar before and after storage at $4^{\circ}C$ and $25^{\circ}C$. This results obtained were summarized as follows : The pH value and total bacterial counts were not significant changed under different storage conditions with sushi vinegar, but control without sushi vinegar was increased the number of bacteria from storage 1 days. and When rice with vinegar was stored at low temperature ($4^{\circ}C$), the tendency of textural changes such as hardness, springiness, cohesiveness, chewiness, brittleness and adhesiveness was almost the same as those of $25^{\circ}C$. However, the rate of change was much higher in rice with vinegar when stored at $4^{\circ}C$ than at $25^{\circ}C$. and The Hunter's color parameters such as L, a, and b, of rice with vinegar were not changed much during storage at both $25^{\circ}C$. However, L value was slightly increased during storage, but a value was increased negatively without changing b value of rice with vinegar during storage at $4^{\circ}C$.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.4
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• pp.458-467
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• 2006

In order to develop a Bokbunja(Rubus coreanum Miquel) with natural & food applications, the effects of Bokbunja juice and wine on the physical, textural anti bacterial and sensory properties of sulgiduck were examined. Aw of Bokbunja sulgiduck(BS) decreased as storage time prolonged. Bokbunja juice sulgiduck(BJS) was higher than Bokbunja wine sulgiduck(BWS) in water activity. BJS and BWS showed low tendency in pH as additional level was high and storage time was prolonged. Hardness of the samples increased as the storage period increased, the samples exhibited a rapid increase after 24 hours of storage. BJS was lower significantly than those of none bokbunja after 6 hours of storage. Chewiness increased slowly to 12 hours. it appeared sudden decrease after 12 hours. Adhesiveness increase of the storage 24 hours it appeared. Springiness slowly reduced with the storage period, especially J4 was slowly reduced gumminess of the samples increased as the storage period. Cohesiveness increase of the slowly width for during the storage 12 hours, increase of the largest width was after save 12 hours. Color a and b values increased significantly, as storage time was prolonged. Total colony of all the BS increased. total colony of BWS decreased as additional level of Bokbunja wine. All the sensory characteristics indicated rapid decrease tendency after 12hr storage. BWS showed higher score than BJS in overall acceptability. BWS and BJS increased in color and flavor as additional level of juice and wine increased, while softness decreased as storage time was prolonged. BWS 3% showed highest score among all the BS through all storage time. BWS 3% was most excellent in sensory evaluation.

• Journal of Food Hygiene and Safety
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• v.10 no.2
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• pp.111-131
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• 1995

Quality changes of sausages in refrierated storage for 60 days were investigated. Nine types of sausages produced in Korea were stored at 4$^{\circ}C$(3~5$^{\circ}C$), and then chemical, microbiological, and sensory characteristics were evaluated on every 10 days. The proximate analysis showed considerable variation in fat (23.97%, 17.10~30.20%) with less variation in moisture (51.96%, 48.10~56.30%) and protein (12.96%, 11.40~13.95%), pH value decreased over time averaging from 6.31 to 6.22 with no significant difference. Water activity was consistent over refrigerated storage averaging 0.95. Volatile basic nitrogen (VBN) values were still within 20 mg% though VBN for all types significantly increased over time (p<0.05). Thiobarbituric acid (TBA) values were well below 1.0 though TBA showed significant differences among storage periods (p<0.05). Standard plate counts (SPCs) significantly increased during storage (p<0.05) while coliform group was not counted in all cases. SPCs reached 104 CFU/g in two types after 50 days' storage and were below 105 CFU/g in all types after 60 days' storage. Instrumental texture analysis showed that springiness, adhesiveness, and hardness signficantly decreased over time (p<0.05) while no change was observed in external color. significantly decreased over time the 60-day storage period (p<0.05) while cohesiveness, chewiness and gumminess did not change. Lightness, redness and yellowness of the internal Hunter color significantly decreased over time (p<0.05) while no change was observed in external color. Sensory profile showed that flavor, taste, texture and overall acceptable after 60 days' storage at 4$^{\circ}C$. However, the shelf-life of the samples should be decided in the consideration of the growth rate other spoilage flora coupled with the bacterial growth after 50 days' storage.

• Korean journal of food and cookery science
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• v.29 no.1
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• pp.19-28
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• 2013

This study was carried out to investigate the quality characteristics and storage of noodle with added flowering cherry fruit powder. Wet noodles were prepared at concentration of 1, 2, and 3% (w/w) of the fruit based on flour weight. Moisture content of the noodles with or without flowering cherry fruit powder was 33.09~33.50%. Ca, K and Mg contents of flowering cherry fruit noodle were increasing at increasing concentrations of flowering cherry fruit powder. Cooked weight, volume, and water absorption decreased with increased fruit powder, whereas turbidity increased. For Hunter's color values of noodles, L (lightness) and b (yellowness) values decreased with increasing concentration of flowering cherry fruit powder, whereas a (redness) value increased. For mechanical characteristics of the noodles, adhesiveness of cooked noodle with flowering cherry fruit powder were higher than those of control. The pH of flowering cherry fruit noodle was lower than that of control during storage. Bacterial counts of wet noodle with flowering cherry fruit powders were lower than those of the control on the 10th day of storage at $5^{\circ}C$. From the sensory evaluation of 20's, texture, taste, and overall preference were not significantly different between the control and the fruit groups, but the color scores of 2% and 3% flowering cherry fruit noodle were significantly higher than that of 1% fruit noodle (p<0.05). In 40's sensory evaluation, color and overall preference scores of flowering cherry fruit noodle were significantly higher than those of control. In conclusion, the results of this study were suggested that the addition of flowering cherry fruit powder in combination with flour was tended to improve antimicrobial effects during storage when compared to control.

• Journal of Life Science
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• v.25 no.10
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• pp.1139-1147
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• 2015

This study was conducted to evaluate the effects of injection of red wine on physico-chemical characteristics of pork loin ham during cold storage. The pork loin hams were manufactured by injection of red wine as Control (0%), T1 (3%), T2 (6%), T3 (9%), and were analyzed, while stored at 10±1℃ for 4 weeks, respectively. As a result of the injection of red wine, the pH values of pork loin ham were reduced, whereas WHC values were increased compared to the control (p<0.05). However, there was no significant difference in cooking loss. In meat color, as injection of red wine increased, the lightness values were reduced, and redness values were increased during 4 weeks. In texture profile analysis, values in shear force, brittleness, gumminess and adhesiveness were increased as red wine injection increased (p<0.05). But, injection of red wine reduced the VBN values until 2 weeks. Treatment groups with more than 3% red wine showed lower TMC values than control until 3 weeks (p<0.05), whereas Lactobacillus counts were significantly increased by injection of red wine since 2 weeks. In conclusion, red wines showed the effect of increasing the quality characteristics related to physical and storage in pork loin ham during cold storage, and proper injection level was 3% when pork loin ham processed.

• Journal of Periodontal and Implant Science
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• v.25 no.3
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• pp.741-755
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• 1995

Currently titanium is the material of choice for implants because of its biological acceptance. This high degree of biocompatibility is thought to result, in part, from the protective and stable oxide layer that presumably aids in the bonding of the extracellular matrix at the implant-tissue interface. Endosseous dental implants are interfaced with bone, connective tissue, and epithelium when implanted into the jaw bone. The soft tissue interface including connective tissue and epithelium is one of the most critical factors in the determination of implant maintenance and prognosis. For maintenance of failing or failed implants, it is essential to treat the implant fixture surface to remove bacterial endotoxins and make a surface tolerated by surrounding soft and hard tissues. In this study, the effect of mechanical treatment on titanium plasma sprayed implant on adhesiveness and proliferation of human gingival fibroblasts and changed surface characteristics were studied. titanium plasma sprayed discs manufactured by Friedrichsfeld company were treated with loaw speed stone bur, a rubber point and a jetpolisher. Its surface components were analyzed with Energy dispersive X-ray spectroscopy to evaluate whether the surface characteristics were altered or not. To observe the spreading pattern of the human gingival fibroblasts which attached to the all specimens author used the scanning electron microscope. The results were as follows : Pure titanium and plasma sprayed titanium, stone polished titanium showed titanium peak and small amout of aluminum, so there was no alteration on surface characteristics. Under the scanning electron microscopic examination in the initial attachment of human gingival fibroblast, there was a slight enhancement in pure titanium, stone polished titanium than plasma sprayed titanium. After 6 hours, the pure titanium and stone polished titanium showed human gingival fibroblasts were elongated and connected with numerous processes. Human gingival fibroblasts were more intimately attached on the pure titanium discs than on the other discs. The human gingival fibroblasts attached on the plasma sprayed titanium by thin and elongated processes. After 24 hours, the human gingival fibroblasts connected with each other via numerous processes and compeletly covered the pure titanium and stone polshed titanium discs. Human gingival fibroblasts had multiple point contacts with more long and thin lamellopodia and showed a little bare surface on plasma sprayed titanium discs.