• The Korean Journal of Food And Nutrition
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• v.28 no.2
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• pp.189-195
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• 2015

Failure of the functions involved in ingestion leads to, not only loss of enjoyment of eating, but also protein-energy malnutrition. Dysmasesis and difficulty of swallowing occurs in various diseases, but aging is a major cause. In the aging society, the proportion of elderly people with dysmasesis and difficulty of swallowing is expected to increase rapidly. Developing foods for the elderly that are easy to chew and swallow is thus required. This study was conducted to develop easily chewable and swallowable foods for the elderly who can crush foods and ingest with their own tongues, but occasionally have difficulty in drinking fluids such as water and tea. Various foods for the elderly with chewing and swallowing difficulties were used for sensory assessment. The sensory panel consisted of 10 dietitians (10 women) in nursing care facilities. The sensory optimal composite recipes were determined by central composite design (CCD). The sensory measurements were significantly different in saltiness (p<0.05), sweetness (p<0.05), and overall quality (p<0.05). The optimum formulation of stir fried anchovy calculated by numerical and graphical methods was 3.74 g of soy sauces and 30.17 g of oligo-saccharides. Stir fried anchovy had a moisture content, hardness and adhesiveness of 76.52%, 2.10, and -1.57, respectively.

• Journal of Life Science
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• v.28 no.5
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• pp.615-620
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• 2018

Epigallocatechin-3-gallate (EGCG), one of catechins of green tea, has been known to possess anti-oxidation, anti-inflammation, and anti-cancer effects. The present study analyzed global gene expression changes in EGCG-treated HCT116 cells and p53-null HCT116 cells by oligo DNA microarray analysis. Among the differentially expressed genes in EGCG-treated HCT116 cells, four were selected that are known as tumor suppressor genes (activating transcription factor 3 [ATF3], cyclin dependent kinase inhibitor 1A [CDKN1A], DNA damage-inducible transcript 3 [DDIT3] and non-steroidal anti-inflammatory drug activated gene [NAG-1]) and their expression was compared to the expression of genes in p53-null HCT116 cells. We found that the expression of these genes was not dependent on their p53 status except for NAG-1, which was only up-regulated in HCT116. The results of RT-PCR and Western blot analysis showed that ATF3 up-regulation by EGCG was not affected by the presence of p53, whereas NAG-1 expression was not induced in p53-null HCT116 cells. We also detected ATF3 and NAG-1 expression changes through genistein and resveratrol treatment. Interestingly, genistein could not up-regulate ATF3 regardless of p53 status, but genistein could induce NAG-1 only in HCT116 cells. Resveratrol could significantly induce NAG-1 as well as ATF3 independent of p53 presence. These results indicate that EGCG, genistein and resveratrol may have different anti-cancer effects. Overall, the results of this study may help to increase our understandings of molecular mechanisms on anti-cancer activities mediated by EGCG, genistein and resveratrol in human colorectal cancer cells.

• Korean Journal Plant Pathology
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• v.10 no.3
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• pp.228-234
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• 1994

Genomic RNA was extracted from Cy strain of odontoglossum ringspot tobamovirus (ORSV-Cy) isolated from infected leaves of tobacco cv. Samsun. Size of the genomic RNA was about 6.6 kb in length. The genomic RNA was fractionated using Sephadex G-50 column chromatography into 2 fractions. They were polyadenylated at their 3'-end using E. coli poly(A) polymerase. Polyadenylated viral RNA was recovered by oligo (dT) primer adapter containing NotI restriction site and Moloney murine leukemia virus SuperScript reverse transcriptase (RNase H-). Second-strand cDNA was synthesized by using E. coli DNA ligase, E. coli DNA polymerase I and E. coli RNase H. Recombinant plasmids containing cDNAs for ORSV-Cy RNA ranged from about 800 bp to 3,000 bp. Among the selected 238 recombinants, pORCY-124 clone was the largest one covering 3'-terminal half of the viral RNA. This clone contained two restriction sites for EcoRI and XbaI and one site for AccI, AvaI, BglII, BstXI, HindIII, PstI, and TthIII 1. respectively. The clone contained partial viral replicase, a full-length movement protein and a complete coat protein genes followed by a 3' untranslated region of 414 nucleotides based on restriction mapping and nucleotide sequencing analyses. Clones pORCY-028, -068, -072, -187 and -224 were overlapped with the pORCY-124. Clones pORCY-014 and -095 covered 5' half upstream from the middle region of the viral RNA, which was estimated based on restriction mapping and partial sequence analysis. Constructed cDNA library covered more than 90% of the viral genome.

• Korean Journal of Microbiology
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• v.8 no.3
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• pp.107-115
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• 1970

In order to brew Takju, Korean flour wine, it requires three necessary steps for specific brewage. One is primary brewing process and another main brewing process to sacharify and perform alcoholic fermentation. After previous two brewing passing, the mash of main brewing process mixed with 1 volume of water is commercial Takju. Three samples were obtained from three breweries and incubated at $28{\pm}1^{\circ}C$for the alcoholic fermentation. All the samples were analyzed for observation of the changes of various biochemical constituents which were contained in the mashes of two brewing processes and in Takju. The starch contents of the suspensions in the primary and main mashes, and in Takju were 28.08, 25.92, 3.83%, and decreased considerably within 36-48 hrs and thereafter slowly. The amounts of water soluble carbohydrates and reducing sugars in three steps had a tendency of decreasing within 48 hours. The initial numbers of yeasts per 1ml in the suspensions were $1.74{\times}10^8$, $1.65{\times}10^8$, $0.66{\times}10^8$, appeared the highest at 72 hours (12.66%) in main process, and in the case of Takju kept increasing untill 60 hours. The dextrin contents in the mashe of primary process through the long period were 0.34 - 0.68%, in the main one were 0.12 - 0.32%, concerning with the amylase activities which were stronger in the mash of the primary process than in that of the main. The contents of methanol and cellulose in the mashes of two processes were 3.40-0.68%, in the main one were 0.12-0.32%, concerning with the amylase activities which were stronger in the mash of the primary process than in that of the main. The contents of methanol and cellulose in the mashes of two processes were 3.40-5.98mg/ml, 0.43-0.48% during the fermentation. The consumption of crude protein the mashes of Takju revealed with time, on the contrary, the production of free amino acids and oligo-peptides were performed, depending upon the affection of proteinase. The amount of tannic acid in Takju was 0.0073-0.0098mg/ml and organic acids of these three groups increased with time and hydrogen ion concentration was 3.28-4.43.

• BMB Reports
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• v.39 no.1
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• pp.26-36
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• 2006

Differential Display PCR technique (DD-PCR) was used for the analysis of altered gene expression in hemocytes of Vibrio harveyi-infected Penaeus monodon. Forty-four combinations of arbitrary and oligo(dT) primers were used to screen for differentially expressed genes. A total of 79 differentially expressed bands could be identified from 33 primer combinations. These included 48 bands (61%) whose expression level increased and 31 bands (39%) decreased after V. harveyi challenge. Subsequently, forty-eight differential display fragments were successfully reamplified and cloned. A total of 267 clones were randomly selected and sequenced. The sequence analysis showed that 85 (31%) out of 267 clones were matched with sequences in the GenBank database which represented 24 different genes with known functions. Among the known genes, glucose transporter 1, interferon-related developmental regulator 1, lysozyme, profilin, SERPINB3, were selected for further confirmation of their differentially expression patterns by real-time PCR. The results showed increasing in expression level of the selected genes in shrimp hemocytes after microbial challenge suggesting the involvement of such genes in bacterial response in shrimp. The anti-lipopolysaccharide factor type 3 (ALFPm3) gene, previously reported in P. monodon (Supungul et al., 2002) was found among the up-regulated genes but diversity due to amino acid changes was observed. Increase in ALFPm3 transcripts upon V. harveyi injection is in accordance with that found in the previous study.

• Elastomers and Composites
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• v.51 no.3
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• pp.195-205
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• 2016

A series of aromatic poly(hydroxyamide)s (PHAs) containing varying oligo(oxyethylene) substituents and 1,3-phenylene imide ring unit in the main chain were synthesized by the direct polycondensation reaction. The inherent viscosities of the PHAs exhibited in the range of 0.89~1.12 dL/g in DMAc or DMAc/LiCl solution. The PH-2~5 copolymers were easily soluble in strong aprotic solvents: DMAc, NMP, DMSO etc. and the PH-5 copolymer was soluble in less polar solvents such as m-creasol and pyridine with LiCl salt on heating. However, all PBOs were quite insoluble in other solvents, but only partially soluble in sulfuric acid. All copolymers (PH-2~5) could afford the flexible and tough films by solution casting. We identified that the PHAs were converted to the PBOs by the thermal cyclization reaction in the range of $200{\sim}380^{\circ}C$. The 10% weight loss temperatures and char yields of the PBOs were recorded in the range of $382{\sim}647^{\circ}C$ and 38.7~73.1% values at $900^{\circ}C$. The tensile strength and initial modulus of the PH-5 in the copolmers showed the highest values of 2.46 GPa and 49.55 MPa, respectively. The LOI values of the PHAs were in the range 26.6~29.0%, and increased with increasing 1,3-phenylene imide ring unit.

• Journal of the Korean Applied Science and Technology
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• v.33 no.1
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• pp.176-185
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• 2016

Yeonsan Ogae has been known as supporting health and high efficacy of treatment. In recent days, as the efficacy of functional peptides has known, the optimization of oligo peptides production and its characteristics from Ogae legs has been performed. Response surface method was used to perform the optimizaion of enzyme hydrolysis. The range of processes was temperature ( 40, 50 and $60^{\circ}C$), pH( pH 6.0, 7.0 and 8.0 ), and enzyme( 1, 2 and 3% ). The degree of hydrolysis, amino acids, molecular weight of products were analyzed. The optimum process of enzyme hydrolysis were determined as temperature $58^{\circ}C$, pH 7.5, and enzyme concentration 3%. At optimum conditions, the degree of hydrolysis after 2 h reaction was 75-80%. The amino acid and were 168.131 mg/100 g, respectively. The molecular weight of products by using MALDI-TOF was ranged from 300 to 1,000 Da.

• Korean Journal of Agricultural Science
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• v.24 no.2
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• pp.156-169
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• 1997

This experiment was carried out to exame the effects of sweeteners, sucrose(2.0~10.0%), aspartame(0.01~0.05%) and oligosaccharide(3.6~11.6%) on the fermentation of yoghurts by single or mixed culture (Lact. bulgaricus and Str. thermophilus). The acidity, pH and number of lactic acid bacteria in yoghurts added different level of sweeteners were examined by the fermentation time. The results were summarized as follows; 1. The acidity increased and the pH decreased more rapidly by 4.0% sucrose and 5.6% oligosaccharide. By the addition of 8.0% sucrose and 9.6% oligosaccharide the acidity and pH of yoghurts were changed less significantly. 2. The number of Lact. bulgaricus and Str. thermophilus increased more rapidly by 4.0% sucrose and 5.6% oligosaccharide and increased slowly above those levels. 3. Aspartame as a sweeteners did not affect on the acidity, pH and number of lactic acid bacteria in yoghurts. 4. The number of lactic acid bacteria, acidity and pH in yoghurts added sucrose and oligosaccharide were affected more by single culture than by mixed culture.

• Journal of the Korean Institute of Landscape Architecture
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• v.28 no.1
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• pp.62-69
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• 2000

The purpose of this study is to evaluate naturalness of botanical garden pre- and post-assessed according to the Hemeroby Index in the case study of Daegok Botanical Garden. The results of the study are as follows. 1) The results of the site analysis according to the Hemeroby Index before development have been appeared that highest of poly/meta-hemeroby is 45.8% and the next of meso-hemeroby is 28.3%. 2) After development, the highest of meso-hemeroby is 53.6% and the next of $\alpha$ -euhemeroby is 28.3%. Generally, it is considered that the naturalness according to Hemeroby Indx was lasted higher after development than that before development. 3) Both a-hemeroby and oligo-hemeroby are not appeared before and after development. $\alpha$ -euhemeroby and meta-hemeroby are not appeared before development, but htey increased as much as 16.8% and 6.8% after development. Most of all, the increase of meta-hemeroby after development results from the increase of the artificial facilities (e.g. pavements, buildings and so on). 4) Specially, through the modification of play ground, park lot, pavement classified to meta-hemeroby, it is considered that the Hemeroby Index would be improved. 5) Compared with existing naturalness grade of green space, it has merits to apply Hemeroby Index, especially as a menas of distinguised naturalness assessment in various land use pattern. But there is no clear evidence that limits the minimum size that could be applied with Hemeroby Index. So, we must discuss whether it was useful to apply this standard to such a small specific space as the site of this study.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.3
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• pp.359-365
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• 2006

Changes in isoflavone and oligosaccharides, and some physicochemical properties of Chokong, a pickled and dried soybeans, were investigated during pickling in brewed vinegar at $20^{\circ}C$. The used soybeans were 24 hr germinated soybeans, which was maximumly increased in isoflavone content during germination. The isoflavone contents were significantly increased by approx. 80% in both glycosides and aglycone type of isoflavone after 20 day of pickling at $20^{\circ}C$. The isoflavone values of germinated Chokong were significantly higher than those of ungerminated ones. Pickling the soybeans in vinegar resulted in a rapid initial decrease in oligosaccharides, Particularly in raffinose and stachyose. The pH and soluble solids contents in vinegar increased markedly and L values decreased during initial pickling of 24 hr.