• Herbal Formula Science
• /
• v.24 no.2
• /
• pp.71-79
• /
• 2016

Objectives : To verify the equivalence between Atractylodis Rhizoma Alba herbal prescription(HP-ARA) and Atractylodis Rhizoma Alba herbal sub stance(HS-ARA). Methods : Safety tests by microbial regulation and heavy metal analysis (total heavy metal, Pb, As) and a stability test by long term shelf test for HP-ARA according to notification of the Ministry of Food and Drug Safety were carried out. Then, multi component profile of HP-ARA and HS -ARA were analyzed by HPLC. Results : The safety and stability of HP-ARA confirmed by several tests. Correlation coefficient of equivalence of HP-ARA and ARA-HS showed 0.992. Conclusion : Based on this result of equivalence between HP-ARA and HS-ARA, HP-ARA can substitute HS-ARA used to make herbal medicines (herbal decoction, pills and powder).

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
• /
• 2005.10a
• /
• pp.131-135
• /
• 2005

In general, the application of HP contributes to improvement of functionalities of meat protein. In the current study, HP allowed the lower thermal processing of restructured meat product. Low thermal processing allowed fresh-like meat color which is one of problems in hot-set restructuring, while they showed slight discolorization induced by HP. In addition, HP processing combined with thermal processing could be achieved the palatable binding strength in restructured meat product. The addition of non-meat protein had an effect in binding strength. However, they showed no effect on water binding properties at 200 MPa, especially in milk proteins such as casein and whey protein. This is probably due to protein aggregation or to increase in surface hydrophobicity under HP. This result indicates that the application of HP on meat restructuring is more significant than the addition of binders. Therefore, the application of HP has apotential benefit in restructured meat product, and further investigations are needed.

• Molecules and Cells
• /
• v.20 no.3
• /
• pp.442-445
• /
• 2005

HP0894 (SwissProt/TrEMBL ID O25554) is an 88-residue conserved hypothetical protein from Helicobacter pylori strain 26695 with a calculated pI of 8.5 and a molecular weight of 10.38 kDa. Proteins with sequence similarity to HP0894 exist in Vibrio choierae, Enterococcus faecalis, Campylobacter jejuni, Streptococcus pneumoniae, Haemophilus influenzae, Escherichia coli O157, etc. Here we report the sequence-specific backbone resonance assignments of HP0894. About 97.5% (418/429) of the HN, N, CO, $C{\alpha}$, $C{\beta}$ resonances of the 88 residues of HP0894 were assigned. On the basis of these assignments, three helical regions and four strand regions were identified using the CSI program. This study is a prerequisite for calculating the solution structure of HP0894, and studying its interaction with its substrates, if any, and/or with other proteins.

• Journal of the Korean Magnetic Resonance Society
• /
• v.20 no.3
• /
• pp.76-81
• /
• 2016

Copper is an elemental ion in living organisms. CopP from Helicobacter Pylori (HpCopP) is a copper(I)-binding protein and was suggested as regulator of copper metabolism in vivo. Previously, the metal binding property of HpCopP for Ag(I), Cu(I), and Cu(II) as well as the tertiary structure of HpCopP was shown. In this study, the dynamic profiles of HpCopP depending on metal binding were studied using ${^1H}-^{15}N$ steady-state NOE analysis. The heteroNOE experiment was performed for apo-CopP or metal-bound CopP. The obtained NOE values were analyzed and compared to figure out the effect of metals on the structural flexibility of HpCopP. As a result, Ag(I) and Cu(I) ions improved the rigidity of the structure while Cu(II) ion increased the flexibility of the structure, suggesting the oxidation of the CXXC motif decreases the structural stability of HpCopP.

• Journal of the Korean Magnetic Resonance Society
• /
• v.17 no.2
• /
• pp.105-110
• /
• 2013

HP1492 is a NifU-like protein of Helicobacter pylori (H. pylori) and plays a role as a scaffold which transfer Fe-S cluster to Fe-S proteins like Ferredoxin. To understand how to bind to iron ion or iron-sulfur cluster, HP1492 was expressed and purified in Escherichia coli (E. coli). From the NMR measurement, we could carry out the sequence specific backbone resonance assignment of HP1492. Approximately 91% of all resonances could be assigned unambiguously. By analyzing results of CSI and TALOS from NMR data, we could predict the secondary structure of HP1492, which consists of three ${\alpha}$-helices and three ${\beta}$-sheets. This study is an essential step towards the structural characterization of HP1492.

• Pediatric Gastroenterology, Hepatology & Nutrition
• /
• v.7 no.2
• /
• pp.153-162
• /
• 2004

Purpose: The Helicobacter pylori stool antigen (HpSA) enzyme immunoassay is a non-invasive test for the diagnosis and monitoring of H. pylori infection. But, there are few validation studies on the HpSA test after eradication in children. The aim of this study was to assess the diagnostic accuracy of HpSA enzyme immunoassay for the detection of H. pylori to confirm eradication in children. Methods: From January 2001 to October 2003, 164 tests were performed in 146 children aged 1 to 17.5 years (mean $9.3{\pm}4.3$ years). H. pylori infection was confirmed by endoscopy-based tests (rapid urease test, histology, and culture). All H. pylori infected children were treated with quadruple regimens (Omeprazole, amoxicillin, metronidazole and bismuth subcitrate for 7 days). Stool specimens were collected from all patients for the HpSA enzyme immunoassay (Primier platinum HpSA). The results of HpSA tests were interpreted as positive for $OD{\geq}0.160$, unresolved for $$0.140{\leq_-}OD$$<0.160, and negative for OD<0.140 at 450 nm on spectrophotometer. Results: 1) One hundred thirty-one HpSA tests were performed before treatment. The result of HpSA enzyme immunoassay showed three false positive cases and one false negative case. The sensitivity, specificity, positive predictive value, and negative predictive value of HpSA enzyme immunoassay before treatment were 96.4%, 97.1%, 90%, and 99%, respectively. 2) Thirty-three HpSA enzyme immunoassay were performed at least 4 weeks after eradication therapy. The results of HpSA enzyme immunoassay showed two false positive cases and one false negative case. The sensitivity, specificity, positive predictive value, and negative predictive value after treatment were 88.9%, 91.7%, 80%, and 95.7%, respectively. Conclusion: Diagnostic accuracy of the HpSA enzyme immunoassay after eradication therapy was as high as that of the HpSA test before eradication therapy. The HpSA enzyme immunoassay was found to be a useful non-invasive method to confirm H. pylori eradication in children.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.11
• /
• pp.1783-1791
• /
• 2013

This study is investigated to evaluate the enhancement of antioxidant compound and activity of rough rice with different germination periods and high pressure treatment. The subject was germinated at $37^{\circ}C$ for 6 days (HP0), and then the germinated rough rice were subjected to 30 MPa for 24 hr (HP24) and 48 hr (HP48), respectively. HP0, HP24 and HP48 samples were prepared and extracted with 80% ethanol. The highest total polyphenol contents (5.15 mg/g) occurred in treating at HP48 after germination for 5 days. The total phenolic acid contents including gallic acid, chlorogenic acid, catechin, ${\rho}$-coumaric acid, ferulic acid, salicylic acid, naringin, myricetin, trans-cinnamic acid, naringenin and kaempferol increased from $37.26{\sim}204.32{\mu}g/g$ at HP0 to $77.29{\sim}283.05{\mu}g/g$ at HP48. In antioxidant activity analyses, HP48 extracts showed higher values in ABTS and DPPH radical scavenging activity, reducing power, and $Fe^{2+}$ iron chelating effect than those of the HP24 and HP0 extracts. These results suggest that the combined treatment of high pressure treatment and germination process efficiently enhanced antioxidant compound and activity of rough rice.

• International Journal of Highway Engineering
• /
• v.8 no.1 s.27
• /
• pp.89-98
• /
• 2006

The weight-to-power ratio of the standard truck for the climbing lane design is known to be 200lb/hp. The value was known to be assumed based on constant trucks' capability and regional distributions in stead of widely varied distributions region by region. Additionally, this value was assumed after investigating registered vehicles' statistics instead of investigating real portions of truck volumes. Therefore, it may be said that the value of the current standard truck does not reflect regional or industrial diversity and proportions of truck volumes. To resolve these issues, the present paper studies diversified standard trucks which consider regionally or industrially diversified and observed-volume based weigh-to-power ratios. For this purpose, individual trucks' weigh-to-power ratios obtained at toll-gates of national expressways were used. For regionally based study, the whole nation are divided into 8 regions, then each region is characterized by a unit of a weigh-to-power ratio. The applicability of each value is provided. Results show that the single value for the nationwide standard truck may be 208 lb/hp, 8 lb/hp higher than the current value of 200 lb/hp. Results also show that regional values ranged widely from 170 lb/hp to 230 lb, 30 lb/hp higher/lower than the current value. Conclusively, regional diversity of trucks' weigh-to-power ratios was identified then three types of standardized weigh-to-power ratios which may represent regional characteristics were suggested. As the diversified standard truck are applied to the design standard, two benefits are expected such as decrease of rear-end accident rates or decrease of climb lane construction costs.

• Journal of Animal Science and Technology
• /
• v.50 no.1
• /
• pp.133-144
• /
• 2008

Four different pork patties were made with two levels, HP/FP-3% and HP/FP-6%, containing 3.0 and 6.0% HP(hot air dried sweet persimmon powder)/FP(freeze-dried sweet persimmon powder), respectively. After manufacture, the meat patties were packaged with  polyvinyl wrap and stored at 4℃ for 8 days. CTL(control) and HP-3% meat patties were significantly(p<0.05) higher in moisture content than the other samples. FP-6% was found higher in protein content than the other treatments. FP-3% had a higher fat content than other meat patty samples. However, ash contents were not found significantly(p>0.05) different among the meat patty samples. The value of pH, L* and a* values were decreased as the cold storage time increased in all treatments(p<0.05). WHC(water holding capacity) of CTL and HP-6% and cooking loss of HP-3% were significantly(p<0.05) decreased with increased storage period. The diameter and thickness of all meat patties decreased with increasing the storage period. VBN(volatile basic nitrogen) values of all meat patties were increased(p<0.05) with increased storage period. TBARS (thiobarbituric acid reactive substance) of treatments were higher than that of CTL during whole storage time. The number of microorganisms(Total plate counts, Escherichia coli.) were maintained below 4.61 log10 CFU/cm2 during the whole storage period. In sensory evaluation, treatment groups had higher(p<0.05) scores in aroma, flavor, color and overall acceptability.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.44 no.12
• /
• pp.1918-1922
• /
• 2015

The feasibility of incorporating Hallabong powder (HP) as a value-added food ingredient into convenient food products was investigated using yanggaeng as a model system. HP was incorporated into yanggaeng at amounts of 0, 2, 4, 6, and 8% (w/w) based on total weight of cooked white beans and HP. pH level decreased while soluble solid content increased significantly with increasing levels of HP (P<0.05), whereas moisture content was not directly affected by level of HP incorporation. In terms of color, lightness decreased while redness and yellowness increased significantly (P<0.05) with increasing levels of HP. Hardness increased significantly when HP content exceeded 4% in the formulation (P<0.05). ABTS and DPPH radical scavenging activities were significantly elevated by HP addition, and they increased significantly as HP concentration increased in the formulation (P<0.05). Finally, consumer acceptance test indicated that the highest levels of HP incorporation (8%) had an adverse effect on general consumer preferences. In contrast, yanggaeng with moderate levels of HP (2%) is recommended based on its overall scores to take advantage of the antioxidant properties of HP without sacrificing consumer acceptability.