• Tuberculosis and Respiratory Diseases
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• v.42 no.3
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• pp.351-360
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• 1995

Background: Pressure support(PS) is becomimg a widely accepted method of mechanical ventilation either for total unloading or for partial unloading of respiratory muscle. The aim of the study was to find out if PS exert different effects on respiratory mechanics in synchronized intermittent mandatory ventilation(SIMV) and continuous positive airway pressure (CPAP) modes. Methods: 5, 10 and 15 cm $H_2O$ of PS were sequentially applied in 14 patients($69{\pm}12$ yrs, M:F=9:5) and respiratory rate (RR), tidal volume($V_T$), work of breathing(WOB), pressure time product(PTP), $P_{0.1}$, and $T_1/T_{TOT}$ were measured using the CP-100 pulmonary monitor(Bicore, USA) in SIMV and CPAP modes respectively. Results: 1) Common effects of PS on respiratory mechanics in both CPAP and SIMV modes As the level of PS was increased(0, 5, 10, 15 cm $H_2O$), $V_T$ was increased in CPAP mode($0.28{\pm}0.09$, $0.29{\pm}0.09$, $0.31{\pm}0.11$, $0.34{\pm}0.12\;L$, respectively, p=0.001), and also in SIMV mode($0.31{\pm}0.15$, $0.32{\pm}0.09$, $0.34{\pm}0.16$, $0.36{\pm}0.15\;L$, respectively, p=0.0215). WOB was decreased in CPAP mode($1.40{\pm}1.02$, $1.01{\pm}0.80$, $0.80{\pm}0.85$, $0.68{\pm}0.76$ joule/L, respectively, p=0.0001), and in SIMV mode($0.97{\pm}0.77$, $0.76{\pm}0.64$, $0.57{\pm}0.55$, $0.49{\pm}0.49$ joule/L, respectively, p=0.0001). PTP was also decreased in CPAP mode($300{\pm}216$, $217{\pm}165$, $179{\pm}187$, $122{\pm}114cm$ $H_2O{\cdot}sec/min$, respectively, p=0.0001), and in SIMV mode($218{\pm}181$, $178{\pm}157$, $130{\pm}147$, $108{\pm}129cm$ $H_2O{\cdot}sec/min$, respectively, p=0.0017). 2) Different effects of PS on respiratory mechanics in CP AP and SIMV modes By application of PS (0, 5, 10, 15 cm $H_2O$), RR was not changed in CPAP mode($27.9{\pm}6.7$, $30.0{\pm}6.6$, $26.1{\pm}9.1$, $27.5{\pm}5.7/min$, respectively, p=0.505), but it was decreased in SIMV mode ($27.4{\pm}5.1$, $27.8{\pm}6.5$, $27.6{\pm}6.2$, $25.1{\pm}5.4/min$, respectively, p=0.0001). $P_{0.1}$ was reduced in CPAP mode($6.2{\pm}3.5$, $4.8{\pm}2.8$, $4.8{\pm}3.8$, $3.9{\pm}2.5\;cm$ $H_2O$, respectively, p=0.0061), but not in SIMV mode($4.3{\pm}2.1$, $4.0{\pm}1.8$, $3.5{\pm}1.6$, $3.5{\pm}1.9\;cm$ $H_2O$, respectively, p=0.054). $T_1/T_{TOT}$ was decreased in CPAP mode($0.40{\pm}0.05$, $0.39{\pm}0.04$, $0.37{\pm}0.04$, $0.35{\pm}0.04$, respectively, p=0.0004), but not in SIMV mode($0.40{\pm}0.08$, $0.35{\pm}0.07$, $0.38{\pm}0.10$, $0.37{\pm}0.10$, respectively, p=0.287). 3) Comparison of respiratory mechanics between CPAP+PS and SIMV alone at same tidal volume. The tidal volume in CPAP+PS 10 cm $H_2O$ was comparable to that of SIMV alone. Under this condition, the RR($26.1{\pm}9.1$, $27.4{\pm}5.1/min$, respectively, p=0.516), WOB($0.80{\pm}0.85$, 0.97+0.77 joule/L, respectively, p=0.485), $P_{0.1}$($3.9{\pm}2.5$, $4.3{\pm}2.1\;cm$ $H_2O$, respectively, p=0.481) were not different between the two methods, but PTP($179{\pm}187$, $218{\pm}181 cmH_2O{\cdot}sec/min$, respectively, p=0.042) and $T_1/T_{TOT}$($0.37{\pm}0.04$, $0.40{\pm}0.08$, respectively, p=0.026) were significantly lower in CPAP+PS than in SIMV alone. Conclusion: PS up to 15 cm $H_2O$ increased tidal volume, decreased work of breathing and pressure time product in both SIMV and CPAP modes. PS decreased respiration rate in SIMV mode but not in CPAP mode, while it reduced central respiratory drive($P_{0.1}$) and shortened duty cycle ($T_1/T_{TOT}$) in CPAP mode but not in SIMV mode. By 10 em $H_2O$ of PS in CPAP mode, same tidal volume was obtained as in SIMV mode, and both methods were comparable in respect to RR, WOB, $P_{0.1}$, but CPAP+PS was superior in respect to the efficiency of the respiratory muscle work (PTP) and duty cycle($T_1/T_{TOT}$).

• Food Science and Biotechnology
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• v.14 no.4
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• pp.503-508
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• 2005

Screening for antilisterial activity was performed in about three thousand isolates of lactic acid bacteria (LAB) from Chinese cabbage kimchi, and finally based on the relatively stronger antilisterial activities eight bacterial strains were selected. The bacteria were further characterized in terms of their tolerance to artificial gastric juice, pH 2.5, bile salts (0.3% oxgall), and to the different NaCl concentrations. Of the isolates, YK005 was especially investigated for its physiological characteristics due to its inhibitory activity against gram-positive Listeria monocytogenes as well as gram-negative Escherichia coli O157:H7, as they have been constantly reported to be resistant against bacteriocins produced by a number of LAB strains. YK005 was found to be rod-shaped, $3.8\;{\mu}m$ long ${\times}\;0.5\;{\mu}m$ wide, non-sporeforming, non-motile, catalase-negative, and produced gas from glucose (heterolactic). Based on the biochemical data obtained by API 50 CHL medium, the isolate was tentatively identified as Lactobacillus brevis. To validate the result obtained by the biochemical identification, rRNA-based PCR experiments using a pair of species-specific primers for L. brevis were conducted and a single band of 1400 bp was observed, which strongly indicated that YK005 belongs to L. brevis. The LAB isolates are potentially exploited as human probiotic organisms and are employed to control some food-borne pathogens like L. monocytogenes.

• Food Science of Animal Resources
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• v.29 no.1
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• pp.75-81
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• 2009

Product quality and shelf-life effect of sodium lactate (SL) in combined with chitosans with various molecular weights (MW) in low-fat sausages (LFSs) stored at $10^{\circ}C$ were evaluated. LFSs with SL and chitosans had 75-76% moisture, 1-2% fat, and 15.8-17.1% protein with a pH range of 6.3-6.6. Water holding capacity was decreased, but most textural properties were increased with the addition of chitosan with MW of 30-40 kDa. Hunter a (redness) values were also increased with the addition of sodium lactate and chitosans in combination with laccaic acid at the level of 0.05%, resulting in similar Hunter a value of 150 ppm of sodium nitrite. The combination of SL and chitosans slightly extended the shelf-life of LFSs approximately 3-6 days at $10^{\circ}C$, resulting in inhibition the growth of L. monocytogenes and E. coli O157:H7, as compared to the control. However, the inhibition of microbial growth at $10^{\circ}C$ was not as strong as that at $4^{\circ}C$. Thus, the storage temperature should be as low ($<4^{\circ}C$) as possible to have a maximum antimicrobial activity in LFS containing SL and various chitosans.

• Korean Journal of Microbiology
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• v.28 no.2
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• pp.151-157
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• 1990

The maximum nitrogen fixation activity of the associative, microaerobic and acid tolerant bacteria, Azospirillum amazonense Kp1 was obtained with 0.2Kpa of $O_{2}$ and showed a reversible inhibition by the higher concentrations. Ammonium treatment caused a gradual inhibition of the activity up to 350mM. The nitrogenase systems were purified by gradient chromatography on DEAE-52 cellulose, heat treatment and preparative PAGE. The MoFe protein showed molecular weight of 210,000 including two nonidentical subunits with apparent molecular weights of 55,000 and 50,000 and an isoelectricpoint of 5.2 and contained 2, 24 and 28 atoms of Mo, Fe and acid labile S per molecule. The Fe protein revealed molecular weight of 66,000 including two types of subunits with molecular weights of 35,000 and 31,000 and an isoelectric point of 4.6, and contained 4 atoms of Fe and 6 atoms of S per molecule. The maximum specific nitrogenase activity attained 2,200 and 1,700nM $C_2H_4mg^{-1} min^{-1}$, respectively for MoFe and Fe proteins at pH7 and $35^{\circ}C$. The activity was lost after 10 and 30 days under the cold room ($4^{\circ}C$) condition for Fe and MoFe proteins, respectively.

• Food Science and Preservation
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• v.20 no.3
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• pp.323-329
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• 2013

Strawberries are among the leading ready-to-eat agricultural products that have superior taste and nutrition. Thus, consumer concerns about the safety of eating strawberries are growing. To evaluate the contamination levels of strawberries according to their cultivation methods (nutriculture, pesticide-free culture and organic farming) and parts [fruit (flesh), stalk (pedunle) and leaf (calyx)], 1,020 parts of strawberry samples were collected at 12 farms in Nonsan-si and quantitatively or qualitatively examined for the indicators of food safety and food poisoning bacteria. The total aerobic bacteria count in the whole samples was 2.3~6.8 ${\log}_{10}$ CFU/g, and coliform bacteria were detected in 14.2% of the whole samples with a contamination level range of 2.1~4.5 log CFU/g. E. coli were detected in 0.9% of the whole samples with a contamination level range of 2.1~2.8 log CFU/g. The analysis of the bacterial levels according to the cultivation methods showed that the total aerobic bacteria and coliform counts were higher in the strawberries that were grown via organic farming than in those that were grown via nutriculture and pesticide-free culture. However, the E. coli counts of the strawberries that were grown via organic farming and via pesticide-free culture were similar and differed from that of the strawberries that were grown via nutriculture. The analysis of the contamination levels according to the parts of the strawberries showed that the total aerobic bacteria, coliform and E. coli counts of the fruits, stalks and leaves of the strawberries did not significantly differ. Staphylococcus aureus was detected in two organically grown strawberries, but Salmonella spp., Listeria monocytogenes and E. coli O157:H7 were not detected in the whole samples. These results show that the bacterial contamination levels of the strawberries differed based on their cultivation methods. Thus, a suitable method of reducing the bacterial contamination levels of strawberries according to their farming methods is needed.

• Food Science of Animal Resources
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• v.23 no.2
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• pp.128-136
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• 2003

This study was peformed to evaluate physico-chemical and textural properties, and shelf-life effect of low-fat functional sausages(LFFS) manufactured with sodium lactate(SL), lac color and various molecular weights of chitosans(low=1.5 kDa, medium=30∼40 kDa and high=200 kDa) during storage at 4$^{\circ}C$ for 8 weeks. LFFS had a pH range of 6.39∼6.50, 76∼78% moisture, <2% fat, 14∼15% protein. The combination of SL and low molecular weight(MW) of chitosan improved water holding capacity(WHC), however those of SL and medium MW of chitosan reduced WHC. Vacuum purge(VP) reduced with increased MW of chitosans during refrigerated storage. The addition of chitosans reduced the lightness and yellowness, but increased the redness values, which was comparable to the sodium nitrite concentration between 75 and 150 ppm. LFFS containing SL and medium MW of chitosan increased most texture profile analysis(TPA) values, as compared to controls with 75 and 150 ppm. The addition of SL in LFFS retarded the microbial growth for Listeria monocytogenes, however no synergistic effect with the addition of chitosans were observed. E coli O157:H7 and Salmonella typhimurium reduced during refrigerated storage, regardless of SL and chitosan treatments. Increased storage time increased values for VP, yellowness and textural properties. These results indicated that the combination of SL and various MW of chitosans affected the functional and textural properties, and inhibited the microbial growth for LM effectively. In addition, 0.5% lac color as a replacer for sodium nitrite improved the color development, resulting in similar hunter color values, which was comparable to the sodium nitrite concentration between 75 and 150 ppm.

• The Korean Journal of Food And Nutrition
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• v.26 no.1
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• pp.35-43
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• 2013

The substances of lactic acid bacteria (LAB) isolated feom Kimchi and Tarak, L. mesenteriodes LAB kw5, and S. thermophilus LAB KW15 were investigated for growth effect of Helicobacter pylori with IgY and Auricularia auricula. Inhibition of H. pylori was confirmed at LAB KW5 and KW15 supernatants. Interestingly, anti-H. pylori substance in LAB KW5 and KW15 supernatants were sensitive to lipase, but insensitive to protein hydrolase and carbohydrate hydrolase. The inhibition zone toward H. pylori was not shown with the lipase-treated supernatants. Therefore, there seemed to be lipid-like substances in the cultures. By the analyses with gas chromatography, undecanoic acid ($C_{11:0}$), palmitic acid ($C_{16:0}$), stearic acid ($C_{18:0}$), and oleic acid ($C_{18:1}$) were detected at the culture substances from L. mesenteroides LAB KW5 and S. thermophilus LAB KW15, and more eicosadienoic acid ($C_{20:2}$) from L. mesenteroides LAB KW5. Anti-H. pylori substances of LAB with IgY and A. auricula extract were analyzed for inhibition effect of H. pylori. The inhibition increased more by the range from 57% to 86% by the mixture. The substances with IgY and A. auricula extract showed more effective inhibition of H. pylori than single or double trials.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.2
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• pp.121-126
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• 2018

The purpose of this study was to assess bacteriological hazards in the following 7 kinds of minimally processed shellfish products purchased from Korean seafood retail outlets: raw oysters stored with seawater in polyethylene bags, frozen oysters, raw mussels, frozen mussels, boiled mussels, raw short-necked clam, and frozen short-necked clams, obtained from Korean seafood retail outlets. The total coliform and Escherichia coli counts determined in all samples were detected below regulation limit of the Korean government guidelines (Food Code). In addition, the high-risk bacterial pathogens, Listeria monocytogenes, Salmonella spp., and E. coli O157:H7 were not detected in any samples. Low-risk pathogens such as Staphylococcus aureus and Vibrio parahaemolyticus were detected at levels above $1.0{\times}10^2$ colony forming unit (CFU)/g in some minimally processed shellfish products. Notably, S. aureus was detected in all samples. Raw oysters stored with seawater in polyethylene bags, frozen oysters, and boiled blue mussels are commonly ingested without heating, and therefore these minimally processed shellfish products pose bacteriological hazards. The detection of S. aureus in all shellfish products, an organism indicative of poor personal hygiene, which can grow and multiply during distribution, indicates the necessity of improving the food safety of minimally processed shellfish products.

• Food Engineering Progress
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• v.14 no.4
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• pp.316-321
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• 2010

The efficacy of the ozonated water (0.1, 0.2, 0.4, 0.6, and 1.0 ppm) in reducing the risk of food-borne disease was investigated in this study. After inoculation of Listeria monocytogenes (ATCC 19112), Salmonella enterica subsp. enterica biovar Typhimurium (ATCC 12598), Escherichia coli O157:H7 (ATCC 43890) to lettuce, spinach, and beef, inhibition effect with different washing concentrations, time, and methods with ozonated and tap water were evaluated. As a result, there were 2.16 to 3.85 log CFU/mL reduction in different foods and 7 log CFU/mL reduction on cutting boards after watering with ozonated water. Higher than 0.2 ppm of ozonated water treatment reduced the growth of food-borne disease bacteria with increasing washing time and ozone concentration. These results suggested that the ozonated water treatment effectively improved the microbiological quality and food safety.

• Journal of Microbiology and Biotechnology
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• v.29 no.8
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• pp.1177-1183
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• 2019

Grapefruit seed extract (GSE) is a safe and effective preservative that is used widely in the food industry. However, there are few studies addressing the anti-biofilm effect of GSE. In this study, the anti-biofilm effect of GSE was investigated against biofilm-forming strains of Staphylococcus aureus and Escherichia coli. The GSE minimum inhibitory concentration (MIC) for S. aureus and E. coli were $25{\mu}g/ml$ and $250{\mu}g/ml$, respectively. To investigate biofilm inhibition and degradation effect, crystal violet assay and stainless steel were used. Biofilm formation rates of four strains (S. aureus 7, S. aureus 8, E. coli ATCC 25922, and E. coli O157:H4 FRIK 125) were 55.8%, 70.2%, 55.4%, and 20.6% at $1/2{\times}MIC$ of GSE, respectively. The degradation effect of GSE on biofilms attached to stainless steel coupons was observed (${\geq}1$ log CFU/coupon) after exposure to concentrations above the MIC for all strains and $1/2{\times}MIC$ for S. aureus 7. In addition, the specific mechanisms of this anti-biofilm effect were investigated by evaluating hydrophobicity, auto-aggregation, exopolysaccharide (EPS) production rate, and motility. Significant changes in EPS production rate and motility were observed in both S. aureus and E. coli in the presence of GSE, while changes in hydrophobicity were observed only in E. coli. No relationship was seen between auto-aggregation and biofilm formation. Therefore, our results suggest that GSE might be used as an anti-biofilm agent that is effective against S. aureus and E. coli.