• Journal of Microbiology and Biotechnology
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• 제27권3호
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• pp.450-459
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• 2017

This study evaluated the effects of culture conditions, including carbon and nitrogen sources, L-monosodium glutamate (MSG), and initial pH, on gamma-aminobutyric acid (GABA) production by Lactobacillus brevis HYE1 isolated from kimchi, a Korean traditional fermented food. L. brevis HYE1 was screened by the production analysis of GABA and genetic analysis of the glutamate decarboxylase gene, resulting in 14.64 mM GABA after 48 h of cultivation in MRS medium containing 1% (w/v) MSG. In order to increase GABA production by L. brevis HYE1, the effects of carbon and nitrogen sources on GABA production were preliminarily investigated via one-factor-at-a-time optimization strategy. As the results, 2% maltose and 3% tryptone were determined to produce 17.93 mM GABA in modified MRS medium with 1% (w/v) MSG. In addition, the optimal MSG concentration and initial pH were determined to be 1% and 5.0, respectively, resulting in production of 18.97 mM GABA. Thereafter, response surface methodology (RSM) was applied to determine the optimal conditions of the above four factors. The results indicate that pH was the most significant factor for GABA production. The optimal culture conditions for maximum GABA production were also determined to be 2.14% (w/v) maltose, 4.01% (w/v) tryptone, 2.38% (w/v) MSG, and an initial pH of 4.74. In these conditions, GABA production by L. brevis HYE1 was predicted to be 21.44 mM using the RSM model. The experiment was performed under these optimized conditions, resulting in GABA production of 18.76 mM. These results show that the predicted and experimental values of GABA production are in good agreement.

• Journal of Microbiology and Biotechnology
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• 제28권4호
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• pp.534-541
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• 2018

Kimchi (a traditional Korean fermented vegetable) was prepared with a starter, Lactobacillus zymae GU240 producing ${\gamma}$-aminobutyric acid (GABA), and one precursor of GABA (glutamic acid, glutamic acid monosodium salt (MSG), or kelp extract). L. zymae GU240, an isolate from kimchi, can grow at 7% NaCl and low temperature. Five different kimchi samples were fermented for 20 weeks at $-1^{\circ}C$. Kimchi with starter alone could not produce GABA. The GABA content was highest in kimchi with co-inoculation of the starter and MSG (1% (w/w)). Kimchi co-inoculated with the starter and kelp extract powder (3% (w/w)) had the second highest GABA content. Addition of glutamic acid powder (1% (w/w)) caused a reduction in the pH level of kimchi and growth inhibition of lactic acid bacteria and yeasts. Kimchi samples with MSG or kelp extract showed improvement of sensory evaluation scores. The results demonstrate the possibility to produce kimchi with improved functionality and taste by using L. zymae GU240 as a starter along with a suitable precursor such as MSG or kelp extract.

• Toxicological Research
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• 제3권1호
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• pp.9-14
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• 1987

The effects of monosodium glutamate (MSG) on the activities if tyrosine hydroxylase (TH), dopamine ${\beta}$-hydroxylase (DBH), tryptophan hydroxylase (TPH) and monoamine oxidase (MAO) in various regions (cerebral cortex, striatum, midbrain, pons and medulla of nat brain have been determined. It was observed that up to 1mM MSGhad no significant effects on the activities of brain tyrosine hydroxylase, dopamine ${\beta}$-hydroxylase, tryptophan hydroxylase and monoamine oxidase in all regions of rat brain. These results indicated that MSG itself exerted no direct effect on the important enzymes synthsizing and metabolizing the monoaminergic neuronal system.

• KSBB Journal
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• 제27권2호
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• pp.127-130
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• 2012

In this study, the effects of pH, temperature, IPTG concentration and substrate (MSG) concentration on gamma-aminobutyric acid (GABA) production in engineered Escherichia coli were investigated. Glutamate decarboxylase and glutamate/GABA antiporter were overexpressed in GABA aminotransferase knock-out strain for GABA production. The result of optimization study showed the GABA bioconversion was optimized at pH 3.5, $30^{\circ}C$, 0.5 mM IPTG, 10 g/L MSG. At this condition, 5.23 g/L of final GABA concentration of was achieved from 10 g/L of MSG, which corresponded to a GABA yield of 85.77%.

• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2004년도 학술대회지
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• pp.55-58
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• 2004

This paper investigated the results of quality of concrete using mixed sand with grading adjustment in order to find out the applicability of fine aggregate with bad grading, According to test results, fluidity of concrete with fine level grading river sand was decreased while with coarse level grading crushed sand increased compared with that with medium level grading crushed sand. Use of mixed sand with grading adjustment(MSG) resulted in an improvement in fluidity. Increase in fineness modulus led to an increase in bleeding, For compressive strength, use of MSG increased compressive strength. For drying shrinkage, use of fine level grading river sand resulted in an increasing drying shrinkage due to the larger presence of fine particles, while use of MSG led to a reduction in drying shrinkage

• 한국식품영양학회지
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• 제37권1호
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• pp.48-56
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• 2024

Effects of glutamic acid (Glu) and monosodium glutamate (MSG) on oxidative stability of oil-in-water (O/W) emulsions with different emulsifier charges during riboflavin (RF) photosensitization were evaluated by analyzing headspace oxygen content and conjugated dienes. Cetyltrimethylammonium bromide (CTAB), Tween 20, and sodium dodecyl sulfate (SDS) were used as cationic, neutral, and anionic emulsifiers, respectively. Glu acted as an antioxidant in CTAB- and Tween-20-stabilized O/W emulsions during RF sensitization, whereas Glu acted as prooxidants in SDS-stabilized O/W emulsions in the dark. However, adding MSG did not have a constant impact on the degree of oxidation in O/W emulsions irrespective of the emulsifier charge. In RF-photosensitized O/W emulsions, the emulsifier charge had a greater influence on antioxidant properties of Glu than on those of MSG.

• Nutrition Research and Practice
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• 제5권3호
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• pp.224-229
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• 2011

The prevalence of atopic dermatitis (AD) in school-age children has increased in industrialized countries. As diet is one of the main factors provoking AD, some studies have suggested that food additives in processed foods could function as pseudoallergens, which comprise the non-immunoglobulin E-mediated reaction. Eosinophil cationic protein (ECP) is an eosinophil granule protein released during allergic reactions to food allergens in patients with AD. Thus, serum ECP levels may be a useful indicator of ongoing inflammatory processes in patients with AD. The purpose of this study was to investigate the effect of consuming MSG in processed foods on serum ECP levels among children with AD. This study was performed with 13 patients with AD (age, 7-11 years) who had a normal range of total IgE levels (< 300 IU/ml). All participants ate normal diets during the first week. Then, six patients were allocated to a processed food-restricted group (PRDG) and seven patients were in a general diet group (GDG). During the second week, children in the PRDG and their parents were asked to avoid eating all processed foods. On the third week, children in the PRDG were allowed all foods, as were the children in the GDG throughout the 3-week period. The subjects were asked to complete a dietary record during the trial period. Children with AD who received the dietary restriction showed decreased consumption of MSG and decreased serum ECP levels and an improved SCORing score on the atopic dermatitis index (P < 0.05). No differences in serum ECP levels or MSG consumption were observed in the GDG. Serum total IgE levels were not changed in either group. In conclusion, a reduction in MSG intake by restricting processed food consumption may lead to a decrease in serum ECP levels in children with AD and improve AD symptoms.

• Journal of Microbiology and Biotechnology
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• 제27권7호
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• pp.1216-1222
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• 2017

To develop starters for the production of functional foods or materials, lactic acid bacteria producing ${\gamma}-aminobutyric$ acid (GABA) were screened from jeotgals, Korean fermented seafoods. One isolate producing a high amount of GABA from monosodium $\text\tiny{L}$-glutamate (MSG) was identified as Enterococcus avium by 16S rRNA gene sequencing. E. avium M5 produced $18.47{\pm}1.26mg/ml$ GABA when incubated for 48 h at $37^{\circ}C$ in MRS broth with MSG (3% (w/v)). A gadB gene encoding glutamate decarboxylase (GAD) was cloned and overexpressed in E. coli BL21 (DE3) using the pET26b (+) expression vector. Recombinant GAD was purified through a Ni-NTA column and the size was estimated to be 53 kDa by SDS-PAGE. Maximum GAD activity was observed at pH 4.5 and $55^{\circ}C$and the activity was dependent on pyridoxal 5'-phosphate. The $K_m$ and $V_{max}$ values of GAD were $3.26{\pm}0.21mM$ and $0.0120{\pm}0.0001mM/min$, respectively, when MSG was used as a substrate. Enterococcus avium M5 secretes a lot of GABA when grown on MRS with MSG, and the strain is useful for the production of fermented foods containing a high amount of GABA.

• 한국정보통신학회논문지
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• 제26권7호
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• pp.1091-1097
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• 2022

본 논문에서는 배타적 논리합 연산을 활용한 비디오 스트리밍 기술인 eXclusive OR-based Cast(XC) 시스템을 구현하고, 근거리무선망 환경에서 다양한 성능지표들을 측정한다. 또한, 기존 연구들이 제한적 환경에서 시뮬레이션을 통하여 성능을 분석한 반면, 본 연구에서는 다양한 실질적인 비디오 스트리밍 환경들을 고려하여 XC 시스템의 성능 개선 정도를 확인한다. 이를 위해서 클라이언트들이 서버로 전송하는 STR_REQ_MSG (SRM)와 스트리밍 서버가 클라이언트들을 제어하기 위한 STR_CON_MSG (SCM)와 같은 새로운 제어 메시지들을 제안하고 이들을 활용하여 프로토콜을 설계하였다. 구현한 XC 시스템을 활용한 다양한 성능 측정 결과에 따르면, XC 스트리밍 시스템은 기존 스트리밍 시스템 대비 네트워크 대역폭 소모량을 평균적으로 8.6% 그리고 최대 약 25%까지 줄일 수 있다. 또한, 스트리밍 서비스의 중단 확률은 약 76%까지 낮아진다.

• The Journal of Advanced Prosthodontics
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• 제15권5호
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• pp.259-270
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• 2023

PURPOSE. This study evaluated the reliability of the chair-side CAD-CAM surgical guide (CSG) in the anterior maxilla by comparing its accuracy with the laboratory 3D-printed surgical guide (3DSG) and manual surgical guide (MSG) concerning different levels of dentists' surgical experience. MATERIALS AND METHODS. Ten surgical guides of each type (MSG, 3DSG, and CSG) were fabricated on a control study model with missing right and left central incisors. Sixty implants were placed in 30 study models by two dentists (one inexperienced and one experienced) using three different types of surgical guides. Horizontal deviations at shoulder and at apex, vertical, and angular deviations were measured after superimposing the planned and placed implant positions in the software. Kruskal-Wallis and Mann-Whitney U tests were used to compare the accuracy of three types of surgical guides in each dentist group and the accuracy of each surgical guide between two dentists (α = .05). RESULTS. There were no significant differences in any deviations between CSG and 3DSG, apart from angular deviation, for both dentists' groups. Moreover, both CSG and 3DSG showed no significant differences in accuracy between the two dentists (P > .05). In contrast, MSG demonstrated significant differences from CSG and 3DSG and a significant difference in accuracy between the two dentists (P < .05). CONCLUSION. CSG provides superior accuracy to MSG in implant placement in the maxillary anterior region and is comparable to 3DSG at different levels of surgical experience, while offering the benefits of shorter manufacturing time and reduced patient visits.