• Title/Summary/Keyword: C.G.Jung

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Enhanced Lycopene Production by UV-C Irradiation in Radiation-Resistant Deinococcus radiodurans R1

  • Kang, Chang Keun;Yang, Jung Eun;Park, Hae Woong;Choi, Yong Jun
    • Journal of Microbiology and Biotechnology
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    • v.30 no.12
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    • pp.1937-1943
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    • 2020
  • Although classical metabolic engineering strategies have succeeded in developing microbial strains capable of producing desired bioproducts, metabolic imbalance resulting from extensive genetic manipulation often leads to decreased productivity. Thus, abiotic strategies for improving microbial production performance can be an alternative to overcome drawbacks arising from intensive metabolic engineering. Herein, we report a promising abiotic method for enhancing lycopene production by UV-C irradiation using a radiation-resistant ΔcrtLm/crtB+dxs+ Deinococcus radiodurans R1 strain. First, the onset of UV irradiation was determined through analysis of the expression of 11 genes mainly involved in the carotenoid biosynthetic pathway in the ΔcrtLm/crtB+dxs+ D. radiodurans R1 strain. Second, the effects of different UV wavelengths (UV-A, UV-B, and UV-C) on lycopene production were investigated. UV-C irradiation induced the highest production, resulting in a 69.9% increase in lycopene content [64.2 ± 3.2 mg/g dry cell weight (DCW)]. Extended UV-C irradiation further enhanced lycopene content up to 73.9 ± 2.3 mg/g DCW, a 95.5% increase compared to production without UV-C irradiation (37.8 ± 0.7 mg/g DCW).

Characterization of the Bovine FASN Gene Variation for Carcass and Beef Quality Traits in Hanwoo (소 FASN 유전자 변이의 연관불균형과 한우 도체형질에 미치는 영향)

  • Li, Song-Lan;Kim, Sang-Wook;Lee, Jung-Jae;Lee, Jun-Heon;Yoon, Du-Hak;Kim, Jong-Joo;Jeong, Young-Chul;Jeon, Soon-Hong;Choi, Jae-Won;Kim, Nae-Su;Kim, Kwan-Suk
    • Journal of Animal Science and Technology
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    • v.51 no.3
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    • pp.185-192
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    • 2009
  • Fatty acid synthase (FASN) is a multi-functional enzyme with a central role in the synthesis of long-chain fatty acid and has been considered as a positional candidate gene for BTA 19 quantitative trait loci (QTL) affecting milk-fat content and fatty acid composition. In this study, we sequenced the FASN gene in several cattle breeds including Hanwoo and imported beef cattle, and identified novel DNA polymorphisms and their linkage relationship in Hanwoo. We found a significant frequency difference of the FASN (AF285607) g.17924 A$\rightarrow$G polymorphism between Hanwoo (70%) and other breeds and this polymorphism has been known for an association with fatty acid composition in Angus. Furthermore, by direct DNA sequencing in 18 unrelated Hanwoo, we identified 27 SNPs including nine novel variations in the FASN gene. Among 27 SNPs identified in the FASN gene, four SNPs were further genotyped in 100 Hanwoo and 96 imported beef cattle, and analyzed for haplotype construction and association with beef quality traits. We performed haplotype block and linkage disequilibrium studies using four selected SNPs. Two different haplotype blocks (block A: g.10568 C$\rightarrow$T and g.11280 G$\rightarrow$ A; block B: g.13125 C$\rightarrow$T and g.17924 G$\rightarrow$A) were constructed and the block A in particular had a very high r2 (0.936), which indicated a nearly complete linkage disequilibrium existed between the g.10568 C$\rightarrow$T and g.11280 G$\rightarrow$A polymorphisms. A total of four major haplotypes (frequency > 0.05) were identified with the four polymorphisms including TATG (0.36), CGCG (0.31), CGTA (0.19) and TACG (0.06). Statistical association analysis revealed that the g.10568 C$\rightarrow$T and g.11280 G$\rightarrow$A polymorphisms in the FASN were significantly associated with meat color (P=0.004) and texture (P=0.0114). The g.13125 C$\rightarrow$T and g.17924 G$\rightarrow$A polymorphisms in the FASN were also significantly associated with back-fat thickness and quantity index (P=0.0179 and 0.0495, respectively). Our findings suggested that the FASN gene polymorphisms may be used for determining the (unsaturated) fatty acid contents and carcass trait in the Hanwoo beef.

Analysis of the Factors Affecting Compressive Strength of Lightweight Foamed Soil (경량기포혼합토의 압축강도 영향인자 분석)

  • Song, Jun-Ho;Im, Jong-Chul;Kwon, Jung-Keun
    • Proceedings of the Korean Geotechical Society Conference
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    • 2008.10a
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    • pp.1069-1080
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    • 2008
  • The mechanical characteristic of Lightweight Foamed Soil(LWFS) are investigated in this research. LWFS is composed of the in-suit soil, cement and foam to reduce the unit-weight and increase compressive strength. The unconfined compressive tests are carried out on the prepared specimens of LWFS with various soil types to investigate the relationship between compressive strength of LWFS and physical properties of soil. The result indicate that coefficient of gradation($C_g$) and liquid limit(LL) are more important factor affecting compressive strength than other physical properties of soil and coefficient of gradation($C_g$) and liquid limit(LL) can standard to determine the optical soil among the in-situ soils for LWFS.

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Manufacturing of Watermelon Beverage Added with Natural Color Extracts (천연 색소 추출물을 첨가한 수박 음료의 제조)

  • Hwang, Young;Lee, Ki-Kwon;Jung, Gi-Tai;Ko, Bok-Rae;Choi, Dong-Chil;Choi, Joung-Sik;Eun, Jong-Bang
    • Korean Journal of Food Science and Technology
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    • v.36 no.2
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    • pp.226-232
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    • 2004
  • Dilution concentration of watermelon juice, concentrations of added sugar, citric acid, and vitamin C, sterilization temperature and time, and natural color extracts were evaluated to determine optimum conditions for watermelon beverage production. Optimum dilution concentration of watermelon juice and optimum content of soluble solid were 40% and $12^{\circ}Brix$, respectively. Addition of 0.5 and 0.3 g/L or 1.0 and 0.3 g/L citric acid and vitamin C gave optimum sensory quality. Sterilization of watermelon beverage at above $70^{\circ}C$ decreased redness. Sterilization at $60^{\circ}C$ for 10 to 30 min or at $70^{\circ}C$ for 10 min achieved best sensory quality. Addition of 20 g/L raspberries gave best sensory quality among raspberries, omija, and borage. Hot water was better than alcohol for extraction of natural color. Ratio of extracts for optimum sensory quality was 7 : 3 for extract of 20 g raspberries/L : extract of 30 g omija/L.