• The Plant Pathology Journal
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• v.22 no.2
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• pp.125-130
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• 2006

An isolate of Peanut stunt virus (PSV) isolated from black locust tree (Robinia pseudo-acacia L.) showing severe mosaic and malformation symptoms, was designated as PSV-Rp. PSV-Rp was characterized by the tests of host range, physical properties, RNA and coat protein composition and RT-PCR analysis. Nucleotide sequences of the cucumoviruses CP genes were also used for identification and differentiation of PSV-Rp. Six plant species were used in the host range test of PSV-Rp. PSV-Rp could be differentiated from each Cucumovirus strain used as a control by symptoms of the plants. The physical properties of PSV-Rp virus were TIP $65^{\circ}C$, DEP $10^{-3}$, and LIP $2{\sim}3$ days. In dsRNA analysis, PSV-Rp consisted of four dsRNAs, but satellite RNA was not detected. Analysis of the coat proteins by SDS-PAGE showed one major protein band of about 31 kDa. RT-PCR using a part of Cucumovirus RNA3 specific primer amplified ${\sim}950bp$ DNA fragments from the crude sap of virus-infected black locust leaves. RFLP analysis of the RT-PCR product could differential PSV-RP from CMV The nucleotide sequence identity between the PSV-Rp CP and the TAV-P CP genes and the PS-V-RP CP and CMV-Y CP genes were 61.6% and 40.5%, respectively. On the other hand, the nucleotide sequence identity of the PSV-Rp CP gene was $70.9%{\sim}73.4%$ in comparison with those of PSV subgroup I (PSV-ER and PSV-J) and 67.3% with that of PSV subgroup II(PSV-W). Especially, the nucleotide sequence identity of PSV-Rp CP gene and that of PSV-Mi that was proposed recently as the type member of a novel PSV subgroup III was 92.4%.

• Nutrition Research and Practice
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• v.6 no.5
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• pp.381-388
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• 2012

The objective of this study was to determine protein quality and hematological properties of infant diets formulated from local food materials. The food materials were obtained locally, fermented, and milled into flour. The flours were mixed as 70% popcorn and 30% African locust bean (FPA), 70% popcorn and 30% bambara groundnut (FPB), and 70% popcorn, 20% bambara groundnut, and 10% African locust bean (FPAB). Proximate analysis, protein quality, hematological properties, and anthropometric measurements of the animals fed with the formulations were investigated. The protein contents of the formulated diets were significantly higher than that of Cerelac (a commercial preparation) ($15.75{\pm}0.01g$/100 g) and ogi (traditional complementary food) ($6.52{\pm}0.31g$/100 g). The energy value of FPAB ($464.94{\pm}1.22\;kcal$) was higher than those of FPA ($441.41{\pm}3.05\;kcal$) and FPB ($441.48{\pm}3.05\;kcal$). The biological value (BV) of FPAB (60.20%) was the highest followed by FPB (44.24%) and FPA (41.15%); however, BV of the diets was higher than that of ogi (10.03%) but lower than that of Cerelac (70.43%). Net protein utilization (NPU) of the formulations was 41.16-60.20%, whereas true protein digestibility was 41.05-60.05%. Metabolizable energy (232.98 kcal) and digestible energy (83.69 kcal) of FPAB were the highest, whereas that of FPA had the lowest values. The protein digestibility values corrected for amino acid score of the diets (0.22-0.44) were lower than that of Cerelac (0.52), but higher than that of ogi (0.21). The growth patterns and hematological properties (packed cell volume, red blood cells, hemoglobin, mean corpuscular hemoglobin concentration, mean corpuscular hemoglobin, and mean corpuscular volume) of the formulated diets were higher than those of ogi, but lower than those of Cerelac. In conclusion, we established that the FPAB food sample was rated best in terms of protein quality over the other formulated diets. Therefore, a FPAB blend may be used as a substitute for ogi.

• Korean Journal of Microbiology
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• v.46 no.4
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• pp.397-400
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• 2010

The activities of mannanase, ${\beta}$-mannosidase, and ${\alpha}$-galactosidase were detected in culture filtrate of Paenibacillus woosongensis showing mannanolytic activity for locust bean gum. Optimal conditions occurred at pH 5.5 and $60^{\circ}C$ for mannanase toward locust bean gum, pH 6.5 and $50^{\circ}C$ for ${\beta}$-mannosidase toward para-nitrophenyl-${\beta}$-D-mannopyranoside, and pH 6.0-6.5 and $50^{\circ}C$ for ${\alpha}$-galactosidase toward para-nitrophenyl-${\alpha}$-D-galactopyranoside in the culture filtrate, respectively. The mannanolytic enzyme of culture filtrate hydrolyzed mannobiose as well as manno-oligosaccharides including mannotriose, mannotetraose, mannopentaose and mannohexaose. It could also hydrolyze ${\alpha}$-1,6 linked galacto-oligosaccharides such as melibiose, raffinose and stachyose to liberate galactose residue. From these results, it is assumed that P. woosongensis produces three enzymes required for the complete decomposition of galactomannan.

• Journal of Korean Society of Forest Science
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• v.26 no.1
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• pp.43-47
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• 1975

Forecasting of emergence period of the pine gall midge (Thecodiplosis japonensis U. et I.) is important for the chemical control of the pest. In order to determine the phenosignal of the emergence period of the pine gall midge, the flowering time of black locust (Robinia pseudoacacia L.) at Seoul, Gwangnug, Jounju and Gyungju districts in Korea was investigated. 1. The emergence period of the pine gall midge lasted from end of May until end of June. The emergence of the pine gall midge coincided with the beginning of flowering of black locus at every districts in Korea. 2. The peak of emergence of the pine gall midge lasted from the full blooming period until the end of the flowering period of the black locust. 3. The period of adult emergence of pine gall midge was also found to be associated with the full blooming period of Viburnum sargentii (Caprifeliaceae). Rosa mulliflora (Reseaceae) and Iris ensata (Iridaceae) at Seoul in Korea.

• Journal of the Korea Furniture Society
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• v.16 no.2 s.30
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• pp.59-65
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• 2005

As physical condition of students improves, there is a need to develop human body-friendly desk and chair for students. In this study, desks and chairs were manufactured with curved veneer lamination under high frequency heating and pressing, using ten wood species such as Japanese red pine, Korean pine, pitch pine, Japanese larch, yellow poplar, black locust, oak, radiata pine, beech, and birch. The performance of these products were evaluated. The results obtained were summarized as follows; With high frequency heating, the turned lamination of veneers with full size sheet ($3{\times}6\;feet$) prepared by rotary lathe peeling was successfully applied for making the members of desk top, leg frames of desk and chair. Bending strengths of desk tops were relatively greater for yellow poplar, black locust and red pine, which were similar to those of beech and birch. Bending strengths of desk legs were classified into greater species group (red pine, yellow poplar, larch) and lower species group (radiata pine, Korean pine, pitch pine). Compressive strengths of chair legs in parallel direction to the lamination were greater in black locust and larch. On the other hand, differences between outer and inner gap at the top and drawer bottom of desk top were rather larger for the laminations of birch and beech, and less for those of yellow poplar and pitch pine, showing greater stability of open drawer space. In results, yellow poplar, larch, pitch pine and red pine showed good appearance and strength properties at the curved veneer lamination. Accordingly, it was believed that these domestic woods were able to substitute for birch which was being imported for the use of veneer-laminates type furniture.

• Journal of Korean Society of Forest Science
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• v.86 no.4
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• pp.502-508
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• 1997

Black locust(Robina pseudo-acacia L.) and hornbeam trees(Carpinus laxiflora BL.) are widely growing in Korea and have relatively good wood qualities. However, they have seldom been used as industrial materials. This study was carried out to investigate the effect of wood moisture content on microwave-bending processing. The bending processing of the both species are improved as the increase of wood moisture from 30% to green, and the maximum limit of wood moiture content is 50%. The minimum solid-bending radii of black locust and hornbeam green wood were 60mm and 40mm for micro-wave bending, respectively. In conclusion, the microwave-heated green wood showed very good bending processing properties for bent-wood furniture.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.6
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• pp.743-752
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• 1993

To elucidate the effects of natural gums, i.e. carrageenan, locust bean gum and xanthan gum and synthetic gums, i.e. carboxymethyl cellulose(CMC) and methyl cellulose(MC) on the foaming properties of sodium caseinate, surface tension, absolute viscosity, turbidity, foaming ability, foam stability, and heat stability of the foams of the caseinate solutions with added gums were examined. The surface tension of sodium caseinate solution(5%) adding to gums at pH 4.0 and 5.0 were higher than those at pH 7.0 and 8.0. The viscosities of the solutions adding to gums(0.1, 0.2, 0.3 and 0.5%) ap pH 4.0, 5.0, 7.0 and 8.0 were 2.4~170.0, 2.5~190.0, 5.3~180.0 and 6.3~99.0 cps, respectively. Especially xanthan gums predominantly increased the viscosity. Turbidities were 97.3~98.2 at pH 4.0 and 5.0 and 93.0~95.8 at pH 7.0 and 8.0. Foaming abilities of the solution adding to xanthan gum, carrageenan and locust bean gum were increased, while those of CMC and MC were decreased. Additions of xantham gum, CMC and MC increased the foam stability, especially xanthan gum did predominantly. Xanthan gum, MC and locust bean gum were more effective than CMC and carrageenan for heat stability. For improving the foaming properties of sodium caseinate xanthan gum were best of five kinds of gums. Surface tensions and turbidities of the solution were related to foaming ability, and the viscosities were related to foam stability and heat stability.

• Plant Biotechnology Reports
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• v.5 no.4
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• pp.345-352
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• 2011

The rheological and diffusion properties of blends of agar/guar gum, agar/Phytagel and Phytagel/guar gum were analysed and compared to those properties of agar or Phytagel applied alone at two different gelling concentrations. Moreover, their effects on the shoot multiplication of the apple scion Galaxy and two black locust clones (SF63, SF82) were studied, and their cost benefits over agar were calculated. Elastic hydrogel formation was demonstrated for each blend by rheological measurements, but the gel strength depended on the types and concentrations of the applied gelling agents and blends. Guar gum was able to speed the diffusion in the different blends, and diffusion was independent of gel strength. The rate of shoot multiplication increased (to 8.9 shoots per explant) and the percent of hyperhydrated shoots decreased (to 12%) when the blend of agar/guar gum was used for the shoot multiplication of apple. Similarly, the highest multiplication rates of black locust clones (between 3.9 and 4.1) were obtained on media solidified by blends containing guar gum. The best shoot performance with the lowest percent of hyperhydrated shoots (11-12% in SF63 and 2-23% in SF82) was achieved using agar alone or the agar/guar gum blend. The shoot multiplication was improved of both species and the production cost was reduced by 42% by using the agar/guar gum blend.

• Pediatric Gastroenterology, Hepatology & Nutrition
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• v.26 no.5
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• pp.249-265
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• 2023

Purpose: Infant regurgitation is associated with other functional gastrointestinal disorders and signs and symptoms that have a major impact on the quality of life of infants and their families. This study evaluated the safety, tolerance, and real-world effectiveness of an anti-regurgitation formula containing locust bean gum (LBG), prebiotics, and postbiotics to alleviate digestive symptoms beyond regurgitation. Methods: This 3-month study involved infants with regurgitation requiring the prescription of an anti-regurgitation formula according to usual clinical practice. Outcomes included evaluation of the evolution of stool consistency and frequency; occurrence of colic, constipation, and diarrhea; and assessment of regurgitation severity. Infant crying, parental assessment of infant well-being, and parental satisfaction with the stool consistency were also evaluated. Results: In total, 190 infants (average age: 1.9±1.1 months) were included. After three months, stool frequency and consistency remained within the normal physiological range, with 82.7% of infants passing one or two stools per day and 90.4% passing loose or formed stools. There was no significant increase in the number of infants with diarrhea, whereas a decrease was observed in the number of infants with constipation after 1 month (p=0.001) and with colic after both 1 and 3 months (p<0.001). Regurgitation severity and crying decreased and parental satisfaction with stool consistency, formula acceptability, infant well-being, and sleep quality increased. Monitoring of adverse events did not reveal any safety concerns. Conclusion: Formulas containing LBG, prebiotics, and postbiotics were well tolerated and provided an effective strategy for managing infant regurgitation and gastrointestinal discomfort.

• Korean journal of food and cookery science
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• v.31 no.3
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• pp.304-317
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• 2015

For the production of pumpkin paste with respect to heating conditions, we steamed the pumpkin for roughly 15 min, heated it with high pressure treatment for 0 min (A), 10 min (B), 20 min (C), 40 min (D), and subsequently investigated the quality characteristics. Generally a significant difference was observed between the pumpkin paste treated with and without high-pressure heat. The values of water content, crude protein and crude fiber of the high-pressure heat-treated groups B, C, D were decreased compared with untreated group A. The soluble fiber in experimental group B sweet-pumpkin paste treated with high-pressure heat for 20 min was higher than the control, and the highest value at 2.02. Experimental group D sweet-pumpkin paste treated with high-pressure heat for 40 min was found to have a decreased soluble fiber content relative to the control. The L value for the color of the group A untreated control sweet-pumpkin paste (no high-pressure heating) decreased as the time increased from 10 min to 40 min, with L values of 50.33, 49.46, and 48.06, respectively. The b value for the color of the sweet-pumpkin paste also decreased, showing a significant difference. Taking into account all the results, we chose experimental group B in order to prepare sweet-pumpkin latte. We used 0.2% gum (xanthan gum, locust bean gum, guar gum) as a stabilizer. Sweet-pumpkin latte with xanthan and locust bean gum has a suspension stability effect that lasts 90 min. The L and b values of sweet-pumpkin latte with gums increase and a value decrease compared with the control. In terms of the overall acceptance of the sweet-pumpkin latte, the experimental group with xanthan gum scored the best.