• The Korean Journal of Food And Nutrition
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• v.30 no.1
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• pp.96-104
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• 2017

To obtain the immunomodulating polysaccharide from chaga mushroom (Inonotus obliquus sclerotia, IO), crude polysac- charide fractions (IO-M-CP and IO-CP, respectively) prepared from hot-water extract (IO-W) of I. obliquus by EtOH precipitation after MeOH reflux or not. After IO-W was re-dissolved in water followed by EtOH addition in the case without MeOH reflux, EtOH mixture was fractionated into EtOH-soluble (IO-E) and crude polysaccharide (IO-CP). In the meanwhile, MeOH-soluble fraction (IO-M) was separated from IO-W after MeOH reflux. The residue was dissolved in water and was added by EtOH, and then EtOH mixture was also fractionation into EtOH-soluble (IO-M-E) and crude polysaccharide (IO-M-CP). As a result of the macrophage stimulating activity of these fractions, IO-CP and IO-M-CP showed significantly increased cell proliferation and cytokines production than IO-W. Particularly, IO-M-CP promotes the production of IL-12 more than IO-CP. In the splenocytes proliferating activity and intestinal immune system modulating activity through Peyer's patch, both of 2 crude polysaccharide fractions were significantly promoted in cell proliferation and cytokines production than IO-W, and IO-M-CP was more potent than IO-CP in IL-2 production from splenocytes and GM-CSF production ($10{\mu}g/mL$) in Peyer's patch cells. In addition, immunomodulating polysaccharide fractions (IO-M-CP and IO-CP) prepared from IO-W by EtOH precipitation with or without EtOH reflux showed no significant difference in the chemical composition and component sugar. These results suggested that MeOH reflux might exclude low-molecular weight materials from IO-W and consequently increase the immunomodulating activity of IO-M-CP. Therefore, it was confirmed that immunomodulation of polysaccharide prepared from hot-water extract of chaga mushroom was enhanced by fractionation including MeOH reflux and EtOH precipitation.

• Food Science and Preservation
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• v.24 no.2
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• pp.294-302
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• 2017

The purpose of this study was to investigate the quality characteristics, antioxidant activities and sensory properties of sponge cake with cabbage powder (CP). Physicochemical and sensory properties of sponge cake with different amount (0%, 5%, 10%, and 15%) of CP were examined. As the increase in the amount of CP addition, the specific gravity and baking loss rate were increased, whereas the color of the cake crumb and crust, volume index and specific volume were decreased (p<0.05). The symmetry and uniformity index of the sponge cake were not affected by the addition of CP (5-15%) (p<0.05). The hardness was significantly increased while by CP addition cohesiveness was decreased (p<0.05). The springiness, gumminess and brittleness were not changed by CP addition (p<0.05). The total polyphenolic, DPPH radical scavenging activities and reducing power were significantly increased by addition of CP at high concentrations (p<0.05). In the sensory evaluation, addition of CP significantly degraded the panel preference related to the color, flavor and texture of the sponge cake. However, the highest point were given to sponge cakes containg 5-10% of CP in taste and overall acceptance (p<0.05). These data suggested that adding 5% of CP is the optimal concentration overall for making sponge cake. However, the sponge cake with 10% of CP is recommended in order to maximize antioxidant activity, the sponge cake was the best when contained 5% CP and the sponge cake prepared with the addition of 10% CP was recommended to use due to its advantages in functional property.

• Journal of Life Science
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• v.31 no.2
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• pp.223-228
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• 2021

Cyclophosphamide (CP) is widely used in cancer and lymphoma treatments and as an immunosuppressant drug. CP is a DNA alkylating agent that metabolizes into 4-hydrocyclophosphamide (4H-CYP) and aldophosphamide in hepatocytes. However, its metabolites cause DNA synthesis disorder, leading to apoptosis and toxic side effects. The development of technology to minimize this side effect is essential to improve CP's clinical application. Various bioactive compounds have been reported to have anti-cancer and antioxidant functions and preventive or therapeutic roles in metabolic diseases. Many researchers have attempted to minimize the side effects and improve the efficacy of these drugs together with the use of bioactive compounds. Ulmus macrocarpa Hance has been used for the treatment of edema, mastitis, stomach pain, tumors, cystitis, and other inflammatory diseases. The aim of this study was to investigate at the histological level the protective function of U. macrocarpa Hance against CP's side effects and any potential toxic effect of U. macrocarpa Hance in the liver and kidney. Water extracts of U. macrocarpa Hance reduced CP-induced toxicity and did not induce any histological damage in the liver and kidney. Therefore, U. macrocarpa Hance would be applicable in the pharmaceutical industry.

• Proceedings of the Korea Crystallographic Association Conference
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• 2001.05a
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• pp.16-16
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• 2001

• Journal of Biomedical Engineering Research
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• v.25 no.5
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• pp.383-389
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• 2004

A commercially pure Ti(CP-Ti) and Ti-25wt％Pd alloy for dental applications were cast into a phosphate-bonded Al$_2$ $O_3$/ $SiO_2$ investment mold and the surface of the casting specimens were investigated by means of SEM/EDS, XRD and XPS. The addition of 25wt％Pd in CP-Ti showed a moderate mold reaction owing to the considerable lowering of melting point. XRD analysis of the investment after burn-out treatment revealed that it consisted essentially of $SiO_2$, Al$_2$ $O_3$, P$_2$O$\_$5/, Mg$_3$(P $O_4$)$_2$, AlP $O_4$, Mg$_2$ $SiO_4$, MgAl$_2$ $O_4$ The mold reaction products were Ti$\_$5/Si$_3$ and Ti $O_2$ in case of CP-Ti casting and Ti $O_2$ and SiO$\_$x/ in case of Ti-25wt％ Pd casting.

• Proceedings of the Korean Vacuum Society Conference
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• 2013.02a
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• pp.499-499
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• 2013

유기 발광 소자는 낮은 구동전압, 낮은 소비전력, 높은 명암비, 넓은 시야각 및 빠른 응답속도의 장점을 가지고 있기 때문에 전색 디스플레이에서 각광을 받고 있다. 고효율의 청색 유기 발광 소자를 제작하기 위해서 다양한 구조를 제작하고 있지만, 적색 및 녹색 유기 발광 소자에 비해 낮은 효율, 색 순도의 저하 및 짧은 수명으로 인한 문제점을 갖고 있기 때문에 이를 해결하기 위한 연구가 필요하다. 본 연구에서는 발광층내에 호스트 물질로 1.3-Bis(carbazol-9-yl) benzene (mCP)와 2-t-butyl-9,10-di-2-naphthylanthracene (TBADN)을 혼합하였고, 형광 도펀트인 4,40-Bis[4-(diphenylamino)styryl]biphenyl (BDAVBi) 또는 인광 도펀트인 bis(3,5-difluoro-2-(2-pyridyl) phenyl-(2-carboxypyridyl)iridium III (FIrpic)을 혼합한 발광층을 사용한 유기 발광 소자를 제작하여 전기적인 특성과 발광 효율을 관찰하였다. 유기 발광 소자의 정공 수송층 N,N,'-bis-(1-naphthyl)-N,N'-diphenyl1-1'-biphenyl-4,4'-diamine (NPB)와 정공 저지층 3-Benzidino-6-(4-chlorophenyl) pyridazine (BCP) 사이에 호스트 mCP와 도펀트 TBADN：BDAVBi를 혼합한 발광층의 혼합비율을 최적화 할 때 구동전압이 낮고, 발광효율이 증가됨을 확인하였다. 호스트 mCP에 도펀트를 혼합한 발광층에서는 호스트로 mCP 또는 TBADN만 사용하였을 때보다 전계발광 스펙트럼의 최대치가 청색 영역에서 나타남을 확인하였다. Commission Internationale de l'Eclairage (CIE) 측정을 통해, 호스트 mCP와 도펀트 TBADN : BDAVBi의 최적화된 혼합비에서 전압의 변동에 따른 CIE 값이 매우 안정적임을 확인하였다.

• Journal of Animal Science and Technology
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• v.49 no.3
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• pp.369-378
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• 2007

Three experiments with different stage of Hanwoo steers (average BW of 167kg, 355kg and 449kg, respectively) were conducted to examine the effect of different quantities of CP intake with similar DM intake on protein balance and N excretion. Twelve Hanwoo steers in each experiment were offered three diets containing three levels of protein (9, 14 and 18% on DM basis) in the concentrate formulated with using different amount of ground corn grain or corn gluten meal. There were significant effects of increasing CP intake on CP digestibility but not on DM digestibility. Despite different CP intake, apparent fecal N outputs were not significantly affected. However, amounts of N excreted into urine increased (p<0.05) with increasing CP intake. There was an obvious effect of live body weight on efficiency of body protein conversion of CP consumed in excess of animal requirement for maintenance, with slopes of 70% and 46~39% for growing and fattening stage, respectively. Nitrogen excretion into feces and urine in this experiment was 70% of the daily N consumption for fattening stage, compared with 60% for growing stage.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.10
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• pp.1599-1609
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• 2020

Objective: This study was designed to determine how feeding diets differing in crude protein (CP) and undegraded intake protein (UIP) levels affected productivity, blood metabolites, carcass characteristics, and the production economics of Hanwoo steers. Methods: Thirty-six Hanwoo steers (age = 8.2±0.5 mo; body weight = 254±16.1 kg) were assigned at random to one of three treatments (4 steers/pen; 3 pens/treatment): i) a low-CP diet (LP; control) containing 12.1% CP with 35.1% UIP, 12.0% CP with 36.8% UIP, and 12.9% CP with 48.8% UIP, in the growing, fattening, and finishing periods, respectively; ii) a high-CP, low-UIP diet (HPLU) containing 15.0% CP with 33.7% UIP, 14.0% CP with 35.7% UIP, and 13.1% CP with 46.7% UIP, respectively; and iii) a high-CP, high-UIP diet (HPHU) containing 15.0% CP with 45.8% UIP, 14.0% CP with 44.6% UIP, and 13.0% CP with 51.1% UIP, respectively. Results: The treatments did not affect feed intake and growth performance, except for average daily gain during the fattening period that tended to be the lowest (p = 0.08) in the HPLU-fed steers. The feed CP conversion ratio over the entire feeding period was higher with high-CP diets. The treatments did not affect most blood metabolites; however, blood cholesterol and low-density lipoprotein concentrations during the fattening and finishing periods were the lowest in steers fed a HPLU diet. The treatments had negligible effects on cold carcass weight, yield traits including longissimus muscle area, backfat thickness, yield index, and yield grade, plus quality traits including meat color, fat color, texture, and maturity. However, marbling score and frequency of carcass quality grade 1⁺⁺ were greater in HPHU-fed steers. Conclusion: Feeding diets with higher CP and UIP levels did not affect growth performance but tended to improve the carcass quality of Hanwoo steers, resulting in greater economic return.

• Preventive Nutrition and Food Science
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• v.14 no.4
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• pp.335-342
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• 2009

Bioactive compounds were produced from carrot pomace by solid-state fermentation using Bacillus subtilis HA and Leuconostoc mesenteroides. The carrot pomace (CP) fermented by B. subtilis HA with 3% monosodium glutamate (MSG) showed higher production of various bioactive compounds, with 1.64 Pa·sn of consistency, 2.31% of mucilage content, 16.95 unit/g of fibrinolytic enzyme activity, 35.3 unit/g of proteolytic activity and 37.5 mg% of tyrosine content. The mucilage production was greatly dependent upon the concentration of MSG added. Most MSG added in CP was converted into mucilage (2.3%) including 0.83% poly-$gamma$-glutamic acid (PGA) with 1,505 kDa of molecular weight. The CP fermented secondly by Leuc. mesenteroides showed acidic pH and lower consistency. However, the fibrinolytic and proteolytic activities were increased. The secondly fermented CP showed the viable cell counts with $2.5{\time}108$ CFU/g of B. subtilis HA and $3.7{\time}109$ CFU/g of Leuc. mesenteroides, respectively. The freeze-dried fermented CP showed 2.88 Pa·sn of consistency, 24% of mucilage content and 104.9 unit/g of fibrinolytic enzyme activity, respectively. Also, the powder of fermented CP indicated viable cell counts of $8.0{\time}107$ CFU/g of B. subtilis and $4.0{\time}108$ CFU/g of Leuc. mesenteroides. Therefore, the fermented CP that was fortified with dietary fibers, fibrinolytic enzyme and probiotics could be utilized as valuable ingredients of functional foods in food or cosmetic industries.

• Korean Journal of Food Science and Technology
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• v.47 no.1
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• pp.132-135
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• 2015

The feasibility of incorporating cranberry powder (CP) as a value-added food ingredient in cookies was investigated. The moisture content and spread ratio of cookies increased significantly with increasing levels of CP (p<0.05). Lightness and yellowness decreased, whereas redness increased significantly with higher amount of CP. The use of CP significantly decreased the hardness of cookies while 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity was significantly elevated. The consumer acceptance test indicated that the addition of CP up to 4% had a favorable effect on the consumer preferences in most attributes. Based on the overall observations, cookies with 4% CP can take advantage of the functional properties of CP without sacrificing consumer acceptability.