• Journal of Pharmaceutical Investigation
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• v.34 no.4
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• pp.299-303
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• 2004

Prescription filling in powder form is performed in community pharmacy practice to adjust dose for children and patients who cannot swallow whole tablet. However, there are few reports regarding the stability of the active ingredient and possible microbial growth after the medication is dispensed to powder form. This study examined the stability of atenolol, an antihypertensive agent, and microbial growth in the unit dose pouches dispensed at twenty-one community pharmacies located in Taegu area. Randomly chosen first unit dose pouch contained 77.4% of the prescribed dose of the drug and there were only four community pharmacies that dispensed the drug within 10% deviation from the dose prescribed by physician. Surprisingly, there were three community pharmacies that dispensed the drug with greater than 40% deviation, which may pose a major concern regarding the efficacy and safety of the drug prescribed for the treatment of hypertension. Atenolol content during a month did not indicate significant change, showing 5.4%, 4.3%, and 3.3% of decrease in 50%, 80%, and 90% relative humidity conditions, respectively. Microbiological examination during a month showed less than 0.5 microorganism in high power field (hpf) in all the relative humidity conditions tested. Based on this study, pharmacy practice in community pharmacy needs to be rigorously regulated to ensure that the dose of the prescribed drug is properly incorporated into the unit dose pouch dispensed as powder form.

• Korean Journal of Microbiology
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• v.3 no.1
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• pp.1-6
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• 1965

Over a period of 1962-64, a transmission-experiment of witchess' broom of jujube tree by stem-grafting was conducted. When stem-grafting of sound scions upon diseased roots or diseased scions upon sound roots were carried out, disease transmission of high rate was witnessed; 99% in the former and, in the latter, 62% of the stocks which saw union by callussing and had new shoots. Even when the diseased scions by stem-grafting or the diseased buds by budding upon sound stock died away, the transmission rate was 21% in stem-grafting and 14% in budding which seems to show that, when tissues of diseased plants and stocks are kept contacted over a certain period, the disease transmission occurs. And when the recovered scions taken from once diseased tree were grafted upon diseased roots, the transmission rate was 100 % and therefore it is presumed that the immunity could not be acquired even under the assumption of complete recovery from the disease. In stem-grafting of the diseased scions upon sound roots, 98% of the scions which were stored in the cellar, overwintered and grafted in spring was diseased, whereas the disease rate of the scions which were cut and grafted in spring was only 33%. It was particularly noteworthy that 90% of the scions in the former case and only 3% in the latter case were diseased as of June 18th approximately 2 months after the actual grafting and then the latter advanced to 33% with the passage of time. It appears that the pathogen in branches and shoots of the diseased trees standing outdoors become inactivated or diminished during winter. Through its symptom, pathological change in tissue, and easy transmission of the disease via stem-grafting, it seems certain that the pathogen of the witches broom disease in jujube tree is a virus.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.3
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• pp.193-198
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• 2019

Natural seasoning are trends of food industries to replace synthesized seasoning due to consumer preference. However, unexpected results can be happened in a point of sensory evaluation and physico-chemical properties by adding natural seasoning such as reduced flavor, color change and so on. Therefore, this study aimed to verify the potential of sea tangle Saccharina japonica extract fermented by lactic acid bacteria (STE) for myungran (pollock roe)-jeot instead of present synthesized seasoning. Among various STE concentration (0%, 5%, 10%, and 15%) in myungranjeot, there was no significant physicochemical changes in a point of crude lipid, pH, total acidity, salinity and color difference. Microbiological profiles was also not significantly different. The 10% STE-myungran-jeot showed higher ${\gamma}$-aminobutyric acid (GABA) content as 24.4 mg/100g at free amino acid analysis than other STE-myungran-jeot without decline of sensory properties. In overall, it revealed that STE could replace the synthesized seasoning and improve the quality of Myungran-jeot. The results suggest that STE can be useful to develop a Korean traditional fermented food.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.6
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• pp.842-850
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• 2020

The objective of this study was to evaluate the effect of the depuration process (artificial seawater sterilization using UV light) for extending the shelf life of raw oyster Crassostrea gigas and maintaining food quality. To confirm the effects of depuration, microbiological (viable cell count) and several physiochemical analyses (pH and glycogen levels in shucked oyster and pH, soluble protein, and turbidity in filling water) were carried out during the storage of raw oysters. The results showed that depuration could effectively extend the shelf life (2-3 days) of raw oysters with minimal change in food quality, including pH and glycogen content. Thus, the depuration process proposed in this study could successfully be applied to processing practices for other shellfish to extend their shelf life and contribute to the management of seafood safety issues.

• Food Science of Animal Resources
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• v.42 no.1
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• pp.142-152
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• 2022

The present study was aimed at examining the antibacterial effects of nonthermal decontamination processes, which are equivalent to thermal treatment, to ensure microbiological safety of raw ground chicken. Escherichia coli or Salmonella were inoculated into 25 g of raw ground chicken samples. The raw ground chicken samples were non-treated or treated with high hydrostatic pressure (HHP) at 500 MPa (1-7 min), light-emitting diode (LED) irradiation at 405 nm wavelength (30-120 min), and heat at 70℃, 90℃ (1-60 min), and 121℃ (1-15 min). E. coli and Salmonella cell counts were enumerated after treatments. Moreover, the color parameters of treated raw ground chicken were analyzed. HHP treatment reduced E. coli and Salmonella cell counts by more than 5 Log CFU/g and more than 6 Log CFU/g after 7 min and 1 min, respectively; these effects were equivalent to those of thermal treatment. However, LED irradiation reduced Salmonella cell counts by only 0.9 Log CFU/g after 90 min of treatment, and it did not reduce E. coli cell counts for 90 min. Compared with those of the non-treated samples, the ΔE (total color difference) values of the samples treated with HHP were high, whereas the ΔE values of the samples treated with LED irradiation were low (1.93-2.98). These results indicate that despite color change by HHP treatment, HHP treatment at 500 MPa could be used as a non-thermal decontamination process equivalent to thermal treatment.

• Journal of Periodontal and Implant Science
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• v.52 no.5
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• pp.352-369
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• 2022

The aim of this systematic review was to evaluate clinical and microbiological outcomes with the use of azithromycin as an adjunct to non-surgical subgingival professional mechanical plaque removal (PMPR) in the treatment of grade C periodontitis. Online database searches using high-level MeSH terms in a PICO structure were conducted along with hand-searching of relevant periodontal journals. Titles and abstracts of identified studies were independently reviewed by both authors and the full texts of studies meeting the inclusion criteria were independently reviewed. In total, 122 studies were identified through searches, of which 6 were included in the qualitative analysis and 4 in the meta-analysis. Three studies included in the meta-analysis were deemed at low risk of bias and 1 at serious risk. There were conflicting results on whether azithromycin reduced the number of subgingival pathogens or detectable subgingival Aggregatibacter actinomycetemcomitans between the included studies. The meta-analysis revealed a statistically significant probing depth reduction difference in favour of azithromycin compared to the control at 3 months (weighted mean difference [WMD]=-0.39 mm; 95% confidence interval [CI], -0.66 to -0.13 mm; I²=0%) and 12 months (WMD=-1.32 mm; 95% CI, -1.71 to -0.93 mm; I²=0%). The clinical attachment level change was also statistically significant in favour of azithromycin compared to the control at 3 months (WMD=-0.61 mm; 95% CI, -1.13 to -0.10 mm; I²=71%) and 12 months (WMD=-0.88 mm; 95% CI, -1.32 to -0.44 mm; I²=0%). Based upon these results, azithromycin offers additional improvements in some clinical parameters when used in conjunction with subgingival PMPR in patients with aggressive periodontitis over control groups. These improvements appear to be maintained for up to 12 months after treatment completion. However, due to a lack of well-designed studies, the conclusions that can be drawn from the available evidence are limited.

• Journal of Microbiology
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• v.41 no.3
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• pp.239-247
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• 2003

The LRV1-4 capsid protein possesses an endoribonuclease activity that is responsible for the single site-specific cleavage in the 5' untranslated region (UTR) of its own viral RNA genome and the formation of a conserved stem-loop structure (stem-loop IV) in the UTR is essential for the accurate RNA cleavage by the capsid protein. To delineate the nucleotide sequences, which are essential for the correct formation of the stem-loop structure for the accurate RNA cleavage by the viral capsid protein, a wildtype minimal RNA transcript (RNA 5' 249-342) and several synthetic RNA transcripts encoding point-mutations in the stem-loop region were generated in an in vitro transcription system, and used as substrates for the RNA cleavage assay and RNase mapping studies. When the RNA 5' 249-342 transcript was subjected to RNase T1 and A mapping studies, the results showed that the predicted RNA secondary structure in the stem-loop region using FOLD analysis only existed in the presence of Mg$\^$2＋/ ions, suggesting that the metal ion stabilizes the stem-loop structure of the substrate RNA in solution. When point-mutated RNA substrates were used in the RNA cleavage assay and RNase T1 mapping study, the specific nucleotide sequences in the stem-loop region were not required for the accurate RNA cleavage by the viral capsid protein, but the formation of a stem-loop like structure in a region (nucleotides from 267 to 287) stabilized by Mg$\^$2＋/ ions was critical for the accurate RNA cleavage. The RNase T1 mapping and EMSA studies revealed that the Ca$\^$2＋/ and Mn$\^$2＋/ ions, among the reagents tested, could change the mobility of the substrate RNA 5' 249-342 on a gel similarly to that of Mg$\^$2＋/ ions, but only Ca$\^$2＋/ ions identically showed the stabilizing effect of Mg$\^$2＋/ ions on the stem-loop structure, suggesting that binding of the metal ions (Mg$\^$2＋/ or Ca$\^$2＋/) onto the RNA substrate in solution causes change and stabilization of the RNA stem-loop structure, and only the substrate RNA with a rigid stem-loop structure in the essential region can be accurately cleaved by the LRV1-4 viral capsid protein.

• Korean Journal of Microbiology
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• v.34 no.3
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• pp.144-148
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• 1998

Soil microorganisms including bacteria, fungi, and actinomycetes were seasonally isolated at depths (0.5~2, $10{\pm}1$, $50{\pm}1cm$) of field. The frequency of microbial isolates was employed for the determination of microbial population (CFU/g dry soil) and distribution ratio (%) in soil. Both bacteria (24-fold) and actinomycetes (7-fold) exhibited the biggest change at the depth of $50{\pm}1cm$, whereas fungi showed the maximum (13-fold) at $10{\pm}1cm$. On the whole, the bacterial population was high in spring soil, fungi in winter, and actinomycetes in autumn. Soil microorganisms also exhibited the seasonal variation on their distribution ratio (%). The maximum distribution ratio (85.7%) of bacteria was observed at the depth of $50{\pm}1cm$ in spring, whereas bacteria showed the minimum (35.2%) at the depth of $10{\pm}1cm$ in spring. The maximum distribution ratio (23.0%) of fungi was found at the depth of $50{\pm}1cm$ in spring, whereas its minimum (0.5%) at the depth of $10{\pm}1cm$ in spring. Actinomycetes exhibited the maximum distribution ratio (45.2%) at the depth of $10{\pm}1cm$ in spring, whereas its minimum (12.2%) was showed at the depth of $50{\pm}1cm$ in spring.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.10
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• pp.1301-1306
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• 2008

The physiological and microbiological characteristics of various mul-kimchis prepared with omija (Schiznadra chinensis) water extract (1, 2, 3 v/w%) (omija mul-kimchi ) or water (control) were investigated during fermentation for 21 days at $10^{\circ}C$. The pH of omija mul-kimchi was lower than that of control and lowered with increasing the concentration of omija between 1% and 3%. The pH did not change significantly during fermentation in omija mul-kimchi compared with control. The changes in titratable acidity were similar in pH. The change of total microbs and lactic bacteria during fermentation was similar in various mul-kimchis and the viable cell numbers in omija mul-kimchi were lower than in control. The viable cell of mul-kimchi decreased with increasing the concentration of omija water extract. The texture of various mul-kimchi such as hardness, cohesiveness, chewiness and springiness, was decreased but the texture of 1% omija mul-kimchi was maintained significantly higher than that of control during fermentation. The DPPH radical and nitrite scavenging activity of omija mul-kimchi were higher than those of control and the activities increased with increasing concentrations of omija water extract. The sensory quality of 1% omija mul-kimchi showed the highest value in taste and overall acceptability among the tested mul-kimchis.

• Food Science of Animal Resources
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• v.27 no.3
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• pp.377-381
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• 2007

The aim of this study was to evaluate the microbial safety and quality changes of Korean sliced pork jerky, and to investigate these properties over 90 days and 28 days of storage at room temperature $(25^{\circ}C)$ and elevated temperature $(35^{\circ}C)$. Based on the microbial counts of pork jerky, mesophilic bacteria were detected at 2.50 log CFU/g at day 0. The mesophilic bacterial count did not change significantly for all samples, and coliform bacteria and Bacillus cereus were not detected in any samples during storage at either $25^{\circ}C\;or\;35^{\circ}C$. The following physicochemical qualities were also investigated: TBA value, Aw, and pH. In the case of $25^{\circ}C$ storage, the Aw of Korean sliced pork jerky was 0.72 at day 0, and was reduced to 0.58 after 90 days of storage. The TBA value increased as the storage time increased, and was 0.52 after 90 days of storage. The pH of all samples did not change significantly. In the case of $35^{\circ}C$ storage, the TBA, Aw, and pH values were not significantly different from those obtained during $25^{\circ}C$ storage. In addition, the sensory properties of all samples were not significantly different between storage at the two temperatures. In conclusion, these results suggest Korean sliced pork jerky could be used to study the development of commercial pork jerky.