• Applied Chemistry for Engineering
• /
• v.20 no.5
• /
• pp.486-492
• /
• 2009

Wet oxidations (WO) of quinoline in aqueous solution were carried out at $225^{\circ}C$ and $250^{\circ}C$. In the WO at $250^{\circ}C$, quinoline was degraded completely within 30 min and the reduction in total organic carbon (TOC) of 63% was achieved during 120 min. However, the rate of the reduction in TOC was only 13% within 240 min during the WO at $225^{\circ}C$. Nicotinic and acetic acid were found to be main intermediates formed during the oxidation of quinoline. With the addition of the homogeneous catalyst $CuSO_4$ or more easily oxidizable phenol, WOs of quinoline were also carried out under moderate conditions at $200^{\circ}C$. The catalytic WO with $CuSO_4$ of 0.20 g/L showed the destruction rates of quinoline and TOC comparable to those in the WO at $250^{\circ}C$. The WOs of quinoline-phenol mixture exhibited induction periods to degrade quinoline and phenol during which free radicals were produced to initiate WOs. With increasing initial concentrations of phenol at a given initial concentration of quinoline, the induction periods in the destructions of quinoline and phenol became shorter and the reduction in TOC increased from 60% to 75% during 180 min of the WOs. The reduction rate of an induction period decreased as increasing the initial concentration ratio of phenol to quinoline. On the other hand, phenol degradation in the WOs of quinoline-phenol mixtures required a longer induction period and proceeded slower compared to the case of the WO of phenol.

• Journal of Life Science
• /
• v.16 no.5
• /
• pp.759-766
• /
• 2006

Acute promyelocytic leukemia (APL) is a myeloid leukemia caused by over-expression of fusion protein, PML/RAR$({\alpha})$, which was the result of chromosomal translocation and induces the blockage of differentiation of affected promyelocytes. Pharmacological dose of retinoic acid induces the activation of and subsequent degradation of PML/RAR$({\alpha})$ fusion protein, and then APL cells undergo through the normal differentiation pathway. Arsenic trioxide has proved effective in causing remission of acute promyelocytic leukemia by inducing apoptosis of this tumor cells, whereas the heterogeneity of cellular susceptibility to this cytotoxic agent limited its usage on more types of tumors in clinic. This work showed that arsenic trioxide could induce apoptosis of a panel of acute promyelocytic leukemic cell lines, all-trans-retinoic acid (ATRA) sensitive NB4 cells and ATRA resistant UF-1 cell. They were investigated with regard to the correlation between the inherent or intrinsic cellular level of GSH and the apoptotic susceptibility of the cells to arsenic trioxide. We manifested, in two cell types, the inherently existed difference in intracellular GSH level reactive to the arsenic trioxide, and a positive correlation between the GSH level and their apoptotic sensitivity to arsenic trioxide. And it showed that arsenic trioxide could differentiate promyelocytic cancer cells to the cells possessed of dendritic cell surface markers. Unravelling the cause of the different susceptibility between leukemic cells and proving that promyelocyte could be differentiated to dendritic cells by arsenic trioxide will help not only to understand the mechanism underlying the complete remission of acute promyelocytic leukemia induced by arsenic trioxide, but also to expand its clinical usage.

• Korean Journal of Food Science and Technology
• /
• v.26 no.3
• /
• pp.300-304
• /
• 1994

To predict quality change of Kochujang distributed in the market, physicochemical properties were observed during storage at $13^{\circ}C$, $27^{\circ}C$ and $37^{\circ}C$ for 240 days. Moisture, crude protein and capsaicin contents were nearly constant for storage at the selected temperatures. Amino nitrogen, value of surface color and pH were decreased during storage while ammonia nitrogen and titratable acidity were increased. Storage temperature affected quality change significantly as higher temperature showed clear increase or decrease phenomena of above factors. Number of total cell count was not changed significantly, and fungi was not detected. From the correlation coefficient among physicochemical properties and sensory evaluation scores, the highest correlation was obtained in amino nitrogen content and sensory score. Degradation of amino nitrogen was a first order reaction, and the $Q_{10}$ value calculated from reaction constant was 2.98. Also, activation energy for the destruction of amino nitrogen calculated from Arrhenius equation was 15.34 Kcal/mole.

• Korean Journal of Food Science and Technology
• /
• v.23 no.2
• /
• pp.133-140
• /
• 1991

Weight-loss, general-appearante, yellowing, and compositions such as chlorophyll, carotenoid, vitamin C and nitrate, were studied to investigate the influence of pre-(cultivar and growing season) and post-(low-temperature and high-density polyethylene film packaging) harvest factors on the shelf-life and quality of leaf lettuce(Lactuca sativa L). Weight-loss was reduced by the treatment of high-density polyethylene film packaging, and more at $0{\sim}1^{\circ}C$ than $4{\sim}5^{\circ}C$. Leaf-lettuce grown in Winter lost less fresh weight than that grown in Autumn. In experiment on difference between cultivars, the reduction of weight-loss in 'Cheongchima' lettuce was somewhat significant than that in 'Jeokchukmyeon' lettuce. The tendency of changes in general appearance was similar to that of weight-loss. The yellowing of leaf lettuce during the storage was caused by chlorophyll degradation. Vitamin C content before the storage was 128.0 mg/100 g FW. in lettuce grown in Winter, 123.8 mg/100g FW. in that grown in Autumn, and more 'Cheongchima' lettuce than 'Jeokchukmyeon' lettuce. In all treatment, vitamin C content decreased rapidly, and this tendency was more obvious at $4{\sim}5^{\circ}C$ than $0{\sim}1^{\circ}C$. The nitrate content of 'Jeokchukmyeon' was 3812.6 ppm and that of 'Cheongchima' was 2855.6 ppm before the storage. Nitrate content decreased more at $4{\sim}5^{\circ}C$ than $0{\sim}1^{\circ}C$ during the storage.

• Food Science of Animal Resources
• /
• v.27 no.1
• /
• pp.16-21
• /
• 2007

Twenty pork loins were processed for manufacturing raw hams according to a short-ripening procedure including dry-and wet-curing for 1 week each, followed by ripening for 2 weeks. Raw ham cuts were vacuum-packaged and stored in darkness at 10 and $25^{\circ}C$ for 90 days, and their physicochemical and sensory quality characteristics were investigated. The sodium chloride content of raw hams stored at 10 and $25^{\circ}C$ was maintained at approximately 5.1% throughout storage at either temperature. No significant changes in water, crude protein, crude fat and ash contents were observed in all samples regardless of storage temperature and storage length. Thiobarbituric acid and volatile basic nitrogen values increased continuously during the storage period. The changes in physicochemical characteristics including pH, water activity texture lipid oxidation and protein degradation, and sensory attributes appeared to be more pronounced at $25^{\circ}C$ than at $10^{\circ}C$ over the storage period. At prolonged storage periods, a significant quality loss in the aspect of texture changes including hardness, brittleness, elasticity, cohesiveness, gumminess, and adhesiveness was observed (p<0.05). Based on sensory evaluation scores, It appeared that vacuum-packaged raw ham cuts stored at 10 and $25^{\circ}C$ were not acceptable after 75 and 45 days, respectively.

• Food Science of Animal Resources
• /
• v.29 no.2
• /
• pp.213-219
• /
• 2009

This study was conducted to investigate the changes in the physicochemical properties of five muscles from low-fat pork cuts during storage at $4^{\circ}C$ for 14d. As the chilled-storage time increased, the moisture and fat contents and the pH of the muscles did not significantly (p>0.05) change, but the water-holding capacity of the supraspinatus, semitendinosus, and longissimus dorsi muscles significantly (p<0.05) improved. The purge loss of the five muscles significantly (p<0.05) increased with the increase in the storage time, but their cooking loss and hardness did not significantly (p>0.05) change as the chilled-storage time increased. It can be seen from these results that the physicochemical properties of the five muscles do not changes greatly during the 14-day cold storage. Therefore, it is possible to distribute such five pork muscles to fresh-pork-meat retail stores or shops without meat quality degradation.

• Korean Journal of Food Science and Technology
• /
• v.30 no.5
• /
• pp.1222-1228
• /
• 1998

Stress will induce various changes in human metabolism. The remarkable phenomenon of these changes is increased energy metabolism that can induce many reactive oxygen species (ROS) production. ROS can peroxidize cellular macromolecules including lipid and protein. The object of this study was to investigate that stress may induce cellular damage by producing ROS and that Rooibos tea can protect cells against reactive oxygen species by immobilization stress in SD rat. The stress group significantly increased in 5-hydroxyindole acetic acid (5-HIAA), one of the stress hormone. Rooibos tea treatment had no effects on 5-HIAA contents, but body weight of Rooibos tea treated rat more increased than that of only the stress group. It was suggested that Rooibos tea colud not affect stress response itself, but protect against the another mechanism. We thought that the oxidative damage was caused by increased energy metabolism. Protein degradation level and lipid peroxide formation on index of oxidative damage significantly increased in the stress group. But the stress-induced activity change could not be observed in antioxidative enzymes such as superoxide dismutase, glutathione peroxidase and glutathione reductase. But the catalase activity of the brain significantly was inhibited by the stress. From these results, it was suggested that the immobilization stress induce the brain oxidative damage. However the oxidative damage was inhibited by feeding Rooibos tea containing various antioxidants, such as polyphenol, flavonoid and so on. Therefore, Rooibos tea have the protective effects against the stress caused by the ROS mediated cellular damage.

• Applied Biological Chemistry
• /
• v.40 no.2
• /
• pp.95-100
• /
• 1997

This study was aimed to survey inexpensive and reliable sources of chitinase from the animal origin. The stomach and its content of the broiler, the cod, the yellowtail and ${\beta}-glucuronidase$ from snail gut showed a considerable chitinolytic activity, while those of the bas didn't have any detectable activity. These crude enzymes was found to have both endo- and exochitinase activity. The effects of pH and temperature on the enzyme activity were variable. The hydrolytic products of colloidal chitin by the enzyme preparation from the broiler and the cod were chitooligomers having the degree of polymerization between 3 and 5. Furthermore we observed the chitosanolytic activity from these enzymes. In the degradation of chitosan the chyme of the broiler had the highest activity and ${\beta}-glucuronidase$ from snail gut followed. On the basis of the fact that the by-product of the broiler was not only commercially available but also the most potent in the endochitinase activity and the lowest in the exochitinase activity, we conclude that the gizzard and its chyme are considered as the most suitable source of the industrial chitinase among animals studied in this paper.

• Applied Biological Chemistry
• /
• v.14 no.3
• /
• pp.191-200
• /
• 1971

As a series on the soy-bean protein and their related substances 9 samples were collected from 9 places such as straws (Rice) to obtain bacterial strains which produce protease. From these samples total of 23 strains were isolated by the use of dilution pour plate method. For all isolated strains primary screening of productivity of protease was performed and useful straines with regard to protease productivities were identified. Optimum conditions for enzyme action of protease from isolates $D_9$, $F_{20}$ strains were pH 7.5 and $40^{\circ}C$. Chung-Kook-Jang is one of the characteristic foods in Korea made from soy-bean by fermentation. The chief bacterium is Bacillus subtilis and the chief change which takes place in soy-bean during fermentation is degradation of protein. Three kinds of Chung-Kook-Jang were prepared using three different strains of Bacillus natto, $D_9\;and\;F_{20}$ from isolated. Water soluble-N, TCA soluble-N, amino-N and peptide-N were measured about the steamed soybean, Chung-Kook-Jang prepared with three strains of bacteria. Water soluble-N decreased very largely in steamed soybean, but in Chung-Kook-Jang it increased to 85% of raw soy-bean.

• Applied Biological Chemistry
• /
• v.43 no.1
• /
• pp.39-45
• /
• 2000

The stability of vitamin A, $B_1,\;B_2,\;B_6$, C in aqueous multivitamin solutions was carried out by means of estimation of reaction velocity and the results are described in this paper. The stability of vitamin A, $B_1$ and C due to thermal degradation method in aqueous multivitamin solutions was evaluated at 40, 50, 60 and $70^{\circ}C$ up to 40 days. The shelf-lives of vitamin A, B₁ and C in this preparation, calculated using the Arrhenius equation, were 1493, 449 and 639 days at $25^{\circ}C$ respectively. Examination was made on the effect of initial concentration of vitamin $B_2$$(C_0)$ on light fading of vitamin $B_2$ in aqueous multivitamin solutions and it was found that the fading progressed according to the following formula : $-{\frac {dc}{dt}}=K_c\;{\frac C{C_0}}$ where Kc is apparent light-fading rate constant relate to $C_0$. Photodecomposition of vitamin $B_6$ in aqueous multivitamin solutions was apparently first order kinetics and was stable in polyethylene>brown color>glass container to sunlight. Photodecomposition of vitamin $B_6$ in four seasons also investigated.