• Molecules and Cells
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• 제24권3호
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• pp.394-408
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• 2007

Several genes/QTLs governing resistance/tolerance to abiotic and biotic stresses have been reported and mapped in rice. A QTL for submergence tolerance was found to be co-located with a major QTL for broad-spectrum bacterial leaf blight (bs-blb) resistance on the long arm of chromosome 5 in indica cultivars FR13A and IET8585. Using the Nipponbare (japonica) and 93-11 (indica) genome sequences, we identified, in silico, candidate genes in the chromosomal region [Kottapalli et al. (2006)]. Transcriptional profiling of FR13A and IET8585 using a rice 22K oligo array validated the above findings. Based on in silico analysis and arraying we observed that both cultivars respond to the above stresses through a common signaling system involving protein kinases, adenosine mono phosphate kinase, leucine rich repeat, PDZ/DHR/GLGF, and response regulator receiver protein. The combined approaches suggest that transcription factor EREBP on long arm of chromosome 5 regulates both submergence tolerance and blb resistance. Pyruvate decarboxylase and alcohol dehydrogenase, co-located in the same region, are candidate downstream genes for submergence tolerance at the seedling stage, and t-snare for bs-blb resistance. We also detected up-regulation of novel defense/stress-related genes including those encoding fumaryl aceto acetate (FAA) hydrolase, scramblase, and galactose oxidase, in response to the imposed stresses.

• Food Science and Biotechnology
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• 제17권2호
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• pp.442-445
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• 2008

Meju, a major ingredient of doenjang which is a popular Korean traditional fermented soyfood, was manufactured by fermenting steamed soybeans in natural environment in which steamed soy was exposed to airborne microorganism, in particular, fungi. Total isoflavone content was reduced from 1,849 mg/kg of cooked soy to 816 mg/kg of meju at the $90^{th}$ day of fermentation. Total glycosides and aglycones of isoflavones in meju were 1,827 and 22 mg/kg at 0 day and changed into 487 and 329 mg/kg at the 90th day of fermentation, respectively. Meanwhile, the ratio of glycosides to aglycones of isoflavones was not changed during aging of doenjang but remained relatively constant with 592 and 644 mg/kg aglycones at the 0 and $160^{th}$ day, respectively. When cooked soy was fermented with Aspergillus oryzae and Aspergillus flavus, isoflavone profiles were significantly different from each other while A. oryzae caused more extensive metabolism of isoflavones than A. flavus.

• 한국식품조리과학회지
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• 제27권6호
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• pp.755-762
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• 2011

This study was conducted to investigate the physicochemical characteristics and sensory qualities of saccharified cherry tomato gruel with different ratios of cherry tomato by rice mash. Saccharified cherry tomato gruel containing 0, 15, 30 and 45% cherry tomato puree was prepared and proximate compositions, sweetness, pH, acidity, color, texture, free sugar and sensory analysis of the samples were measured. With increasing cherry tomato puree content, proximate compositions, sweetness and acidity of cherry tomato gruel increased, and pH decreased significantly p<0.05). Saccharified cherry tomato gruel prepared with 15-45% cherry tomato puree displayed significantly lower viscosity. As the level of cherry tomato puree increased, L-value decreased, whereas the a-value and b value increased. Free sugar contents of fructose and glucose contents increased while maltose content decreased. Free sugar content of cherry tomato rice gruel was ranged of 1.44-2.12, 0.53-1.66 and 0.49-0.86 respectively. Cherry tomato rice gruel with 30% added cherry tomato puree was the most preferred for color, flavor, taste, mouth feeling, texture, overall acceptability preference. From these results, we found that adding 30% cherry tomato puree was the best to make gruel with high sensory quality.

• 한국식품저장유통학회지
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• 제20권6호
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• pp.805-809
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• 2013

육류가공제품의 발색제로 사용하는 아질산염을 대체할 수 있는 천연색소 개발과 건강지향적 소시지 제품 개발을 위해Monascus purureus KFRI 1134 균주로 배양한 홍국쌀을 0, 1, 3 및 5%(w/w) 첨가하여 소시지를 제조한 후 품질특성을 조사하였다. 홍국쌀 색소는 $100^{\circ}C$ 이하에서 안정성이 유지되었으며, 홍국쌀 첨가량이 증가할 수 록 수분 함유율이 감소하였고, 색도 측정 결과 적색도인 a 값이 증가하여 소시지의 색상 개선 효과가 있었다. 홍국쌀 소시지의 물성 측정 결과, 경도는 낮았으나, 신장성, 검성, 탄력성은 모두 높은 것으로 나타났으며, 홍국쌀 1%(w/w)를 첨가하여 제조한 소시지가 전체적인 기호도 값이 제일 높았다. 홍국쌀의 적색소는 열안정성이 강하여 소시지 가공 및 냉장 보관시 변색의 염려가 없으며, 소시지의 색상 개선이 가능하고, 물성과 맛에 영향을 미치지 않으면서 전반적인 기호도를 증가시키는 범위인 1%(w/w) 첨가가 적당한 것으로 나타났다.

• 한국식품과학회지
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• 제44권5호
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• pp.592-599
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• 2012

된장의 소금농도를 10%에서 6%로 줄이고 알코올 또는 겨자, 마늘을 단독 또는 혼합 첨가한 저식염 된장의 숙성 중 품질특성을 비교하였다. 된장의 amylase 활성은 숙성 2-4주에 높았으며 겨자 첨가 된장이 숙성 후기에 낮은 활성을 보였다. 메주 된장이 koji 된장에 비하여 효소 활성이 낮았으며, protease는 중성보다 산성 protease 활성이 높았다. 된장의 효모수는 겨자나 알코올, 마늘의 첨가로 현저하게 줄었으나 세균수는 겨자 첨가구에서 숙성 후기에 조금 적었다. 산화환원전위는 겨자 또는 겨자-마늘 첨가 된장에서 숙성 후기에 낮았으며, 수분활성도의 저하는 알코올 첨가구에서 심하였다. 알코올 첨가 된장이 숙성 중에 L-과 b-값이 저하가 심하였고 메주 된장은 L-값이 낮았고 a-값이 높았다. 된장의 pH는 겨자 또는 마늘 첨가구에서 낮았고 적정산도의 증가가 심하였으나, 알코올의 첨가로 적정산도와 산가는 적었다. 된장의 환원당은 알코올-마늘과 겨자-마늘 혼합 첨가구에서 높았으며, 알코올의 생성은 겨자의 첨가로 억제되었다. 된장의 아미노산성 질소는 마늘과 겨자 첨가구에서 높았으며 암모니아성 질소의 생성은 겨자 첨가구에서 낮았다. 8주 숙성시킨 된장의 맛과 종합적인 기호도는 알코올과 알코올-마늘 첨가 된장이 양호하여 저식염 된장의 제조는 소금의 일부를 알코올 또는 마늘로 대체하거나 이를 혼합하여 첨가하는 것이 효과적이었다.

• 대한전자공학회논문지TC
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• 제43권5호
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• pp.182-188
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• 2006

본 연구에서는 물체의 복사 에너지를 수신하여 영상화하는 밀리미터파 수동 이미징 시스템을 설계하였다. 수동 이미징 시스템은 수신하는 열 잡음 신호가 매우 미약하기 때문에 렌즈와 수신기 전단이 매우 중요하다. 수신된 신호를 집중시키기 위한 렌즈는 광학전달함수를 적용하여 설계하였다. 수동 이미징 시스템에서는 열 잡음을 고감도 및 광대역으로 수신할 필요가 있기에, 이미징에 필요한 증폭기의 목표성능을 최대이득40dB, 최대잡음지수 5dB로 하였으며, 대역폭을 10GHz로 하였다. 증폭된 밀리미터파를 직류 출력하는 검파회로 설계에는 SBD MSS-20 141B10D 다이오드를 사용했다.

• Asian Pacific Journal of Cancer Prevention
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• 제13권9호
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• pp.4521-4524
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• 2012

Object: In the present study, we compared the positive cytodiagnostic test rates with discrepancies using self-collection devices for cervical cancer screening. We made this survey to examine whether or not our self-smear preparation method using the Kato self-collection device contributed to an improved rate of detecting atypical cells compared with existing recommended preparation methods. Methods: Specimens were collected at 14 facilities handling self-collection methods, and samples were collected by a physician in 2 facilities. The chisquared test was performed using the SPSS ver. 20 statistical software to determine the relationships between the positive cytodiagnostic rate, specimen preparation methods, and self-collection devices. Results: Collecting cells using the Kato self-collection device and preparing liquid-based specimens, we obtained a significantly higher rate of positive cytodiagnosis and our results were equal to those obtained with the direct method. Conclusions: Taking into consideration increased needs for screening using the self-collection method in future, with even more improved test accuracy, a screening test that is acceptable to society needs to be established.

• Asian-Australasian Journal of Animal Sciences
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• 제19권4호
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• pp.495-499
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• 2006

In our previous studies, we demonstrated that Vascular Endothelial Growth Factor (VEGF) enhances bovine oocyte maturation and early embryonic development in serum supplemented media. In this experiment, to determine the synergistic effect of VEGF with serum components on early embryonic development in vitro in cattle, 1 mg/ml polyvinyl-alcohol (PVA) was replaced with foetal bovine serum (FBS) in maturation and culture media. Bovine oocytes were matured in Synthetic Oviduct Fluid (SOF) supplemented with PVA, PVA+5 ng/ml of VEGF, FBS, or FBS+VEGF. Fertilized oocytes were cultured in the same conditions for 8 days. The development of embryos was examined at 48 h post- insemination and on days 6, 7 and 8. The results were analyzed using repeated measures two- factor ANOVA, in which the effects of VEGF and serum were assigned as two factors. The development rate to 4- to 8-cell embryos at 48 h was significantly higher in the PVA+VEGF group than in the PVA group (44.7% and 31.5%, respectively). However, the highest development rate to 4- to 8-cell embryos was obtained from the FBS+VEGF group (58.8%). On day 8, the blastocyst rates were higher in the PVA+VEGF (22.8%), FBS (32.1%, p<0.05) and FBS+VEGF (42.1%, p<0.05) groups than in the PVA group (17.1%). Two- factor ANOVA of the development rates indicates that VEGF had a significant effect, but had no synergistic effect with serum components on early embryonic development. The results of the present study demonstrate that VEGF improves the in vitro developmental competence of bovine oocytes and/or embryos independent of the effect of serum components.

• 한국진공학회:학술대회논문집
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• 한국진공학회 2016년도 제50회 동계 정기학술대회 초록집
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• pp.391-391
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• 2016

The carrier transport is a key factor that determines the device performances of semiconductor devices such as solar cells and transistors [1]. Particularly, devices composed of in amorphous semiconductors, the transport is often restricted by carrier trapping, associated with various defects. So far, the trapping has been studied for as-grown films at room temperature; however it has not been studied during growth under plasma processing. Here, we demonstrate the detection of trapped carriers in hydrogenated amorphous silicon (a-Si:H) films during plasma processing, and discuss the carrier trapping and defect kinetics. Using an optically pump-probe technique, we detected the trapped carriers (electrons) in an a-Si:H films during growth by a hydrogen diluted silane discharge [2]. A device-grade intrinsic a-Si:H film growing on a glass substrate was illuminated with pump and probe light. The pump induced the photocurrent, whereas the pulsed probe induced an increment in the photocurrent. The photocurrent and its increment were separately measured using a lock-in technique. Because the increment in the photocurrent originates from emission of trapped carriers, and therefore the trapped carrier density was determined from this increment under the assumption of carrier generation and recombination dynamics [2]. We found that the trapped carrier density in device grade intrinsic a-Si:H was the order of 1e17 to 1e18 cm-3. It was highly dependent on the growth conditions, particularly on the growth temperature. At 473K, the trapped carrier density was minimized. Interestingly, the detected trapped carriers were homogeneously distributed in the direction of film growth, and they were decreased once the film growth was terminated by turning off the discharge.

• Journal of Microbiology and Biotechnology
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• 제27권4호
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• pp.678-684
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• 2017

The aim of this study was to elucidate the changes in the microbial community and biochemical properties of a traditional sweet paste during fermentation. PCR-denaturing gradient gel electrophoresis (DGGE) analysis showed that Aspergillus oryzae was the predominant species in the koji (the fungal mixture), and the majority of the fungi isolated belonged to two Zygosaccharomyces species in the mash. The bacterial DGGE profiles revealed the presence of Bacillus subtilis during fermentation, and Lactobacillus acidipiscis, Lactobacillus pubuzihii, Lactobacillus sp., Staphylococcus kloosi, and several uncultured bacteria were also detected in the mash after 14 days of main fermentation. Additionally, during main fermentation, amino-type nitrogen and total acid increased gradually to a maximum of $6.77{\pm}0.25g/kg$ and $19.10{\pm}0.58g/kg$ (30 days) respectively, and the concentration of reducing sugar increased to $337.41{\pm}3.99g/kg$ (7 days). The 180-day fermented sweet paste contained $261.46{\pm}19.49g/kg$ reducing sugar and its pH value remained at around 4.65. This study has used the PCR-DGGE technique to demonstrate the microbial community (including bacteria and fungi) in sweet paste and provides useful information (biochemical properties) about the assessment of the quality of sweet paste throughout fermentation.