• Korean Journal of Agricultural Science
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• 제39권2호
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• pp.183-187
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• 2012

Specimens of five softwood species were heat-treated at three temperature levels of $170^{\circ}C$, $190^{\circ}C$ and $210^{\circ}C$. Their FSP's were measured by the volumetric Swelling Method. Within a species the FSP decreases as the temperature of heat treatment increases. The FSP's of the controls range from 21.0% to 32.5%, while those of the specimens heat-treated at $210^{\circ}C$ from 18.7% to 35.3%. There was no difference of basic density between the heat-treated and control specimens.

• Journal of Microbiology and Biotechnology
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• 제25권9호
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• pp.1449-1459
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• 2015

A novel proteolytic enzyme with fibrinolytic activity, FSP3, was purified from the recently isolated Streptomyces sp. P3, which is a novel bacterial strain isolated from soil. FSP3 was purified to electrophoretic homogeneity by ammonium sulfate precipitation, anion exchange, and gel filtration. FSP3 is considered to be a single peptide chain with a molecular mass of 44 kDa. The maximum activity of the enzyme was observed at 50℃ and pH 6.5, and the enzyme was stable between pH 6 and 8 and below 40℃. In a fibrin plate assay, FSP3 showed more potent fibrinolytic activity than urokinase, which is a clinical thrombolytic agent acting as a plasminogen activitor. The activity was strongly inhibited by the serine protease inhibitor PMSF, indicating that it is a serine protease. Additionally, metal ions showed different effects on the activity. It was significantly suppressed by Mg²⁺ and Ca²⁺ and completely inhibited by Cu²⁺, but slightly enhanced by Fe²⁺. According to LC-MS/MS results, its partial amino acid sequences are significantly dissimilar from those of previously reported fibrinolytic enzymes. The sequence of a DNA fragment encoding FSP3 contained an open reading frame of 1287 base pairs encoding 428 amino acids. FSP3 is a bifunctional enzyme in nature. It hydrolyzes the fibrin directly and activates plasminogen, which may reduce the occurrence of side effects. These results suggest that FSP3 is a novel serine protease with potential applications in thrombolytic therapy.

• Korean Journal of Fisheries and Aquatic Sciences
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• 제51권3호
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• pp.213-220
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• 2018

This study was conducted to investigate changes in the quality of Gochujang following the addition of sea tangle Saccharina japonica powder fermented by lactic acid bacteria (FSP). Gochujang was prepared with or without FSP and fermented at $16^{\circ}C$ for 24 weeks, as detailed in a previous study. No significant physicochemical changes in moisture, crude protein content, pH, salinity and amino nitrogen content were observed among the varieties of Gochujangs evaluated (Commercial Gochujang, Gallic-Gochujang and FSP-Gochujang). In addition, we detected no significant differences in microbiological profiles. However, following addition of FSP to Gochujang, the color was affected and antioxidant properties were enhanced. The DPPH radical scavenging activity of FSP-Gochujang increased by 58.8% and 24.8% compared with Commercial Gochujang and Gallic-Gochujang, respectively. Furthermore, analysis of the free amino acid content revealed higher levels of ${\gamma}$-Aminobutyric acid (100.9 mg/100 g), a biofunctional ingredient, in FSP-Gochujang. Thus, these results suggest the potential for development of a traditional Korean fermented food with enhanced antioxidant activity and ${\gamma}$-Aminobutyric acid content using FSP.

• Asian-Australasian Journal of Animal Sciences
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• 제20권5호
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• pp.775-783
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• 2007

To elucidate the efficacy of different soy protein sources on piglet's performance, a total of 280 weaned piglets ($Duroc{\times}Yorkshire{\times}Landrace$, $23{\pm}3$ d of age, $5.86{\pm}0.45$ kg initial BW) were allotted to 5 treatment diets comprising soybean meal (SBM), soy protein concentrate (SPC), Hamlet protein (HP300), fungal (Aspergillus oryzae) fermented soy protein (FSP-A), and fungal plus bacterial (A. oryzae+Bacillus subtilis) fermented soy protein (FSP-B), respectively. Experimental diets for feeding trial were formulated to contain each soy protein sources at 8% level to corn-whey powder basal diet. There were 14 pigs per pen and 4 pens per treatment. Experimental diets were fed from 0 to 14 d after weaning and then a common commercial diet was fed from 15 to 35 d. Also for ileal digestibility studies, 18 pigs were assigned to 6 dietary treatments as N-free, SBM, SPC, HP300, FSP-A and FSP-B with T-canulation at distal ileum for 6 days. At $14^{th}$ d of experimental feeding, the ADG was significantly higher (p<0.05) in SPC fed diet as compared with others. Similar trend was noticed during the 15-35 d and overall study (0-35 d). All the processed soy protein sources tested in this experiment improved (p<0.05) growth than SBM during overall study. The nutrient digestibility of GE, DM, CP and Ca showed lower (p<0.05) values in SBM and FSP-A fed groups than SPC and FSP-B treatments. The apparent ileal digestibility of TEAA, non-TEAA and TAA showed lower (p<0.05) in SBM treatments compared with other soy protein sources. The true ileal digestibility of TEAA, non-TEAA and TAA were lower (p<0.05) in SBM fed group than SPC and HP300 treatments, and lower than FSP treatments though they didn't achieve significant difference (p>0.05). Villous height and crypt depth was not affected by dietary treatments. In conclusion, the growth and digestibility of nutrients in weaned pigs fed SPC was superior to others. Also FSP-A and FSP-B showed improved performance than those fed SBM.

• Journal of the Korea Furniture Society
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• 제23권2호
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• pp.163-168
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• 2012

Specimens of seven hardwood species were heat-treated at three temperature levels of 170, 190 and $210^{\circ}C$. Their FSP's were measured by the volumetric swelling method and compared with the control's. Within a species the FSP decreases as the temperature of heat treatment increases. The FSP's of the controls range from 26.1 to 29.6%, while those of the specimens heat-treated at $210^{\circ}C$ from 16.9 to 21.8%. There were no difference of basic density between the heat-treated and control specimens. The color indexes of ash and beech specimens were measured using a colorimeter. It was revealed that the temperature of heat treatment affected on the color more than the treatment time.

• Journal of Applied Reliability
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• 제16권2호
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• pp.155-161
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• 2016

Purpose: Purpose of this study is to analyze the effect of particle size as well as number of pass on surface microstructure and hardness of SiC(p)/AZ31 surface composite fabricated by friction stir process (FSP). Method: SiC(p)/AZ31 surface composite containing different size of SiC particle (i. e., $2{\mu}m$ and $8{\mu}m$) was fabricated by multi-pass FSP. Microstructure was observed by scanning electron microscope and surface hardness was determined by Vickers hardness tester. Results: For all the FSPed specimens with and without hardening particles, grain size was refined due to dynamic recrystallization behavior. Surface hardness was observed to increase with decreasing particle size in the composite layer. Increasing number of FSP pass was effective for homogeneous distribution of the hardening particles and for resulting increase in surface hardness. Conclusion: FSP was effective to modify surface microstructure for improving surface hardness of SiC/AZ31 composite.

• Journal of the Korean institute of surface engineering
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• 제42권1호
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• pp.13-20
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• 2009

Friction stir welding(FSW) was developed as a new solid state welding technique by The Welding Institute (TWI). On the basis of FSW, a new processing technique, friction stir processing (FSP), has recently been developed. FSP has been applied to cast aluminum alloy to modify the microstructure to enhance mechanical characteristic. FSP is a new solid state processing technique for microstructural modification in metallic materials. FSP has been applied to aluminum alloy to modify the microstructure to enhance mechanical characteristic. In this study, we investigated optimum condition friction stir processing with the evaluation of mechanical characteristic for 5456-H116 Al alloy. The mechanical characteristics of base metal similar with in 15 mm/min, 250 RPM with full screw probe. This condition is concluded that optimum friction stir processing condition. The result of this investigation will be able to application for repair of welding part for aluminum ship.

• Food Science and Biotechnology
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• 제16권2호
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• pp.311-314
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• 2007

Citrus sunki Hort. ex Tanaka is one of several Jeju-native citrus fruits. A number of biological properties for citrus fruits have been suggested, however little is known about those of C. sunki. The present study tested whether fermented product of C. sunki peel (FSP) might affect the activities of enzymes regulating ethanol metabolism. Effects on body weight gain as well as on fatty liver formation were also investigated. The activities of alcohol dehydrogenase and aldehyde dehydrogenase were stimulated remarkably by FSP. Excessive ethanol-induced cytotoxicity was also prevented by FSP in HepG2 cells. FSP decreased the weight gain and fatty liver formation induced by a high-fat diet in mice. From these results, FSP might be a potent source of neutraceuticals useful for preventing ethanol-induced health problems.

• Korean Journal of Fisheries and Aquatic Sciences
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• 제51권5호
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• pp.477-490
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• 2018

This study investigated the changes in the quality of doenjang (a fermented bean paste) with the addition of Sea tangle Saccharina japonica powder fermented by lactic acid bacteria (FSP). Doenjang was prepared without or with FSP and with various amounts of doenjang (0, 0.25, 0.5, 1 and 3% by volume), and fermented at $25^{\circ}C$ for 12 weeks. After 12 weeks, the antioxidant activity, microbiological characteristics, and physicochemical parameters were examined. We detected no significant differences in the color profiles. However, following the addition of FSP to doenjang, the amino nitrogen content and antioxidant properties were enhanced. Furthermore, the FSP-doenjang contained higher levels of ${\gamma}$-aminobutyric acid (297.55-300.03 mg/100 g), a biofunctional ingredient. These results suggest the potential for developing a traditional Korean fermented food with enhanced antioxidant activity and ${\gamma}$-aminobutyric acid content using FSP.

• Journal of Welding and Joining
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• 제30권5호
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• pp.27-33
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• 2012

Friction stir processing (FSP), developed based on the basic principles of friction stir welding(FSW), a solid-state joining process originally developed for various metal alloys, is an emergingmetalworking technique that can provide localized modification and control of microstructures in near-surface layers of processed metallic components. The FSP causes intense plastic deformation, material mixing, and thermal exposure, resulting in significant microstructural refinement, densification, and homogeneity of the processed zone. The FSP technique has been successfully used for producing the fine-grained structure and surface composite, modifying the microstructure of materials, and synthesizing the composite and intermetallic compound in situ. In this review article, the current state of the understanding and development of FSP is addressed.