• Journal of Microbiology
• /
• v.34 no.3
• /
• pp.263-263
• /
• 1996

Infection of fish cells with IHNV resulted in gradual increase in cytosolic free $Ca^{2+}$ concentration $([Ca^{2+}]_i)$ in CHSE, gradual decrease in $[Ca^{2+}]_i$ in FHM, and no significant change in RTG cells. The degree of $[Ca^{2+}]_i$ increase or decrease was dependent on the amount of infectious virus, and these $[Ca^{2+}]_i$ variations were maximal at 16 hours after virus infection (p. i.) in both cell lines. When the fish cells were infected with inactivated IHNV, evident variation in $[Ca^{2+}]_i$ was not observed. Thus, infectivity of IHNV appears to correlate with changes in $[Ca^{2+}]_i$ in virus-infected cells. These IHNV-induced $[Ca^{2+}]_i$ changes were partially blocked by cycloheximide, but not affected by cordycepin. It seems to be that virus-induced $Ca^{2+}$ variations were more related with protein synthesis than RNA synthesis. Various $Ca^{2+}$ related drugs were used in search for the mechanisms of the $[Ca^{2+}]_i$, changes following IHNV infection of CHSE cells. Decreasing extracellular $Ca^{2+}$ concentration or blocking $Ca^{2+}$ influx from extracellular media inhibited the IHNV-induced increase in $[Ca^{2+}]_i$, in CHSE cells. Similar results were obtained with intracellular $Ca^{2+}$ blockers. Thus it is suggested that both the extracellular and the intracellular $Ca^{2+}$ sources are important in IHNV-induced $[Ca^{2+}]_i$ increase in CHSE cells.

• Asian-Australasian Journal of Animal Sciences
• /
• v.17 no.3
• /
• pp.410-414
• /
• 2004

Estimated liveweights, carcass characteristics, the proximate composition and amino-acid composition of the whole rib cut of the 10th/12th thoracic vertebrae have been determined for Jiulong-yak. The animal grows rapidly up to puberty at 2-3 years of age. At those ages, females reached 143.0$\pm$34.7 kg and 184.0$\pm$30.8 kg (SD) respectively, which was 60 to 80% of their mature weight at 6 to 7 yr old, then the rate of growth significantly slowed down. Males continued to rapidly increase body weight until an older age possibly due to the selection procedures. Animals included 20 males aged from 2.5 to 6.5 yr, seven females aged of 4.5 yr and 11 steers aged of 4.5-5.5 yr were slaughtered for carcass determination and chemical analysis of meat samples. Dressing-out percentage and ribeye area ranged from 48.53-55.04% and 48.02-68.56 $cm^2$ respectively, both of which differed by age and sex. Yak meat is scarlet in color and intramuscular marbling is poor. The 10th/12th rib-cut contained 24.99-31.93% dry matter; 19.98-22.58% protein; 2.52-10.86% fat and 0.93-1.00% ash. Meat from females and steers contained a higher percentage of fat than those from bulls. The pH of M. Longissimus dorsi measured at 24 h post-mortem ranged from 5.84-6.11. Amino acid composition was similar to that for other red meat, except for a lower content of methionine (1.26 g/100 g meat). The results indicated that yak meat can make a valuable contribution to the diets for the highlanders.

• The Korean Journal of Food And Nutrition
• /
• v.33 no.5
• /
• pp.524-531
• /
• 2020

The purpose of this study was to evaluate the quality properties of Meju prepared by inoculating two strains of Bacillus amyloliquefaciens HJ5-2, and Aspergillus oryzae PS03. The three soybean varieties that include Daewonkong, Daechan, and Saedanbaek were used in this experiment. The fermentation temperature during the Meju aging varied at 20℃, 30℃, and 40℃, respectively. The physicochemical analysis of the soybeans, showed that the cured protein and fat contents were 34.83~43.49% and 12.91~18.90%, respectively. The pH and total acidity were 6.47~6.93 and 0.11~1.22%, respectively. The change in appearance of the Meju was that the yellow-green mold was well formed on seven days at fermentation temperature of 20℃ and 30℃, but at 40℃, there was minimal mold formation and cracking of the surface. The amino nitrogen content was highest on the Daechan Meju at 621.83 mg% for seven days. The amylase increased as the fermentation period increased in all samples, and the protease increased rapidly until the first day of the fermentation, and then gradually increased thereafter. The total number of bacteria increased or decreased as the fermentation proceeded to 6.66~10.07 log CFU/g. The mold counts increased with increasing fermentation period in the range of 6.38~8.79 log CFU/g.

• Journal of the Korean Dietetic Association
• /
• v.19 no.1
• /
• pp.34-45
• /
• 2013

This study was conducted to obtain data and offer advice regarding dietary intake at kindergarten and to recommend dietary habits to prevent childhood obesity. The study was conducted in 85 children aged 4 to 5 years. Body weight and height, dietary intakes of lunch served at Kindergarten and questionnaires for dietary behaviors in Kyeongnam area were studied. All subjects were classified by their weight-length index (WLI). According to the standard WLI values, 41.2% of the children were within the normal value ($90{\leq}$WLI<110), 23.5% of the children were overweight ($110{\leq}$WLI<120), and 35.3% of the children were obese ($WLI{\geq}120$). The mean energy intake at lunch for kindergarteners was $287.1{\pm}13.4$ kcal in the normal group, $307.6{\pm}10.2$ kcal in the overweight group and $323.7{\pm}8.6$ kcal in the obese group. The percent energy of estimated energy requirement (EER) was 21.8%. The intake of protein, iron, zinc, vitamin A, and pyridoxine were significantly different by WLI (P<0.05). A comparison of nutrients in the lunch menu provided with those of 1/3 recommended intake (RI) showed that preschoolers took in fewer calories, calcium, and vitamin $B_2$, and that their deficiency rates were high (81.2%, 76.5% and 70.6% of recommended levels, respectively). There was a significant difference in the preference of fruits and milk and dairy products by WLI. Therefore, a nutritional education program and new guidance in the proper nutrition management for kindergarteners should be developed to enhance nutritional status during childhood.

• Korean journal of food and cookery science
• /
• v.27 no.5
• /
• pp.545-556
• /
• 2011

The purpose of this study was to investigate the effect of Gastrodia elata Blume concentrate on quality characteristics of Gastrodia elata Blume jelly. The Gastrodia elata Blume jelly samples were divided into five groups by adding different Gastrodia elata Blume concentrates. The five groups were divided into GBJ-0, GBJ-5, GBJ-10, GBJ-15, and GBJ-20 (Gastrodia elata Blume jelly with 0, 5, 10, 15, and 20% Gastrodia elata Blume concentrate). The highest contents of crude protein and crude ash, and the brix in the GBJ-20 sample were 0.34 and 0.59%, and 22.28$^{\circ}$ Brix, respectively. The crude fiber and pH change (4.65-4.76) were not significantly observed in any of the GBJ samples. Turbidity, degree of brownness, and total phenolics increased with an increasing the amount of extract. A significant difference was observed between samples with and without the extracts in terms of hardness, springiness, gumminess, and chewiness, as well as K, Mg, Cu, Mn, and Zn contents. Hardness, gumminess, and chewiness increased in all GBJ samples with an increase the amount of extract added, whereas adhesiveness decreased. The highest tartaric acid content in the GBJ-0 sample and malic acid in the GBJ-20 jelly sample were 15.58 mg/100 g and 137.45 mg/100 g, respectively. The levels of Ca, K, and Mg increased with an increase in the amount of added extract. The highest score for overall acceptance (4.13) was in the GBJ-10 sample with 10% Gastrodia elata Blume concentrate.

• Journal of Microbiology and Biotechnology
• /
• v.17 no.2
• /
• pp.262-270
• /
• 2007

Of the twelve lytic bacteriophages recovered from five different fermenting cucumber tanks that were inoculated with Pediococcus sp. LA0281, a lytic phage, ${\phi}ps05$, was characterized in the present study. The plaques were mostly clear and round-shaped on the lawn of starter strain, indicating lytic phage. Overall appearance indicated that it belongs to the Siphoviridae family or Bradley's group B1, with a small isometric head and a flexible noncontractile tail with swollen base plate. The average size was found to be 51.2 nm in head diameter and 11.6 nm wide ${\times}$ 129.6 nm long for the tail. The single-step growth kinetics curve showed that the eclipse and the latent period were 29 min and 34 min, respectively, and an average burst size was calculated to be 12 particles per infective center. The optimum proliferating temperature ($35^{\circ}C$) was slightly lower than that of cell growth ($35\;to\;40^{\circ}C$). The structural proteins revealed by SDS-PAGE consisted of one main protein of 33 kDa and three minor proteins of 85, 58, and 52 kDa. The phage genome was a linear double-stranded DNA without cohesive ends. Based on the single and double digestion patterns obtained by EcoRI, HindIII, and SalI, the physical map was constructed. The overall size of the phage genome was estimated to be 24.1 kb. The present report describes the presence of a lytic phage active against a commercial starter culture Pediococcus sp. LA0281 in cucumber fermentation, and a preliminary study characterizes the phage on bacterial successions in the process of starter-added cucumber fermentation.

• Journal of Chest Surgery
• /
• v.25 no.5
• /
• pp.469-479
• /
• 1992

Searching for the clinical effects of colloid solutions that used to increasing the oncotic pressure of priming solutions at the cardiopulmonary bypass, 29 patients [who were diagnosised as simple VSD around 10kg of body weight and scheduled to be operated from June 1990 to December 1990 at Sejong General Hospital] were divided randomly and prospectively to the two groups: A group [15] was received 4gm% albumin as addition to the priming solutions and B Group [14] the same amount of Ringer`s lactated solution. 34 clinical parameters [Body weight, sex, age, body surface area, Qp/Qs, pulmonary arterial pressure, cardiopulmonary bypass time, anesthetic time, intraoperatively infused crystalloid and colloid amount, hemoglobin, hematocrit, serum sodium concentration, serum osmolarity, urine osmolarity, urine specific gravity, serum concentration, serum osmolarity, urine osmolarity, urine specific gravity, serum protein, serum albumin concentration, urine output, central venous pressure, postoperatively infused colloid amount, immedediate post-operative peak inspiratory pressure, cardiac index, blood pressure and pump flow during cardiopulmonary bypass, inotro-pic assist, diuretics, extubation period, total drain amount, duration of ICU] were measured and compaired between the two groups. There were no differences of preoperative and operative clinical parameters. And postoper-atively, practically there were no nearly differences at the clinical outcomes between the two groups, but some parameters [cardiac index, PIP, BP and pumpflow during CPB, etc] contributed to being preferable to the Group A at certain times [P<0.05]. Conclusively, it might be thought that the priming solution of cardiopulmonary bypass added by colloid solution had some beneficial effects on the patients, especially younger and associated with complex anomaly to be expected taken longer time of cardiopulmonary bypass, and more studies about the neonatal and complex anomaly cases were needed in that points.

• Journal of the Korean Society of Food Culture
• /
• v.30 no.1
• /
• pp.77-85
• /
• 2015

This study investigated the physicochemical properties and antioxidative activity of soymilk added with buckwheat sprout (SBS), and sensory properties of SBS were analyzed with control soymilk (CS). Moisture content decreased while protein, ash, and lipid contents increased according to content of buckwheat sprout. Solids content and viscosity tended to increase with addition of buckwheat sprout from 0% (CS) to 2.5% (2.5SBS), 3.5% (3.5SBS), and 4.5% (4.5SBS). SBS was found the significant pH drop from 7.08 to 6.43, 6.34, and 6.21. Suspension stability of soymilk slightly decreased with addition of buckwheat sprout. Hunter's color value L of SBS decreased while a and b values increased in comparison with CS. Rutin content was measured 23.78 mg/100 g (2.5SBS), 39.68 mg/100 g (3.5SBS), and 44.80mg/100 g (4.5SBS). Vitamin C content in SBS was higher than CS. Daidzin content increased as buckwheat sprout was added. Total phenolic content increased from 100.95 mg/100 g (CS) up to 315.71 mg/100 g (4.5SBS). For free radical scavenging activity, SBS was significantly higher than CS. In conclusion, SBS can be used as a functional food with higher amounts of rutin, vitamin C, total phenolics, and daidzin. 2.5SBS and 3.5SBS also showed better overall quality characteristics.

• Animal Bioscience
• /
• v.34 no.12
• /
• pp.1995-2002
• /
• 2021

Objective: Detection of adulteration in processed meats is an important issue for some countries due to substitution of beef with a cheaper source of protein like poultry. In this study, the presence of chicken meat was investigated using real-time polymerase chain reaction (real-time PCR) and enzyme-linked immunosorbent assay (ELISA) techniques to verify adulteration of fermented sausage samples. Methods: A total of 60 commercial samples were collected from 20 establishments in three replicates including 10 fermented sausage manufacturers and 10 butchers to investigate the presence of chicken meat with the sequential use of real-time PCR and ELISA techniques. In addition, pH, moisture content, water activity and color values of the samples were determined. Results: Both real-time PCR and ELISA showed agreement on the presence or absence of chicken meat in 55 out of 60 fermented sausage samples and chicken meat was identified with both methods in 16 samples. Five samples produced inconsistent results for the presence of chicken meat in the first run. Nevertheless, the presence of chicken meat was verified with both methods when these samples were analyzed for the second time. In addition, the average physico-chemical values of the fermented sausage samples tested positive for chicken meat were not significantly different from some of those fermented sausage samples tested negative for the chicken meat. Conclusion: The sequential use of real-time PCR and ELISA techniques in fermented sausages could be beneficial for the government testing programs to eliminate false negatives for detection of adulteration with chicken meat. Furthermore, consumers should not rely on some of the quality cues including color to predict the adulteration of fermented sausages with chicken meat since there were no statistical differences among some of the samples tested positive and negative for chicken meat.

• Genes and Genomics
• /
• v.40 no.11
• /
• pp.1149-1155
• /
• 2018

Epileptic encephalopathies are genetically heterogeneous disorders which leads to epilepsy and cause neurological disorders. Seizure threshold 2 (SZT2) gene located on chromosome 1p34.2 encodes protein mainly expressed predominantly in the parietal and frontal cortex and dorsal root ganglia in the brain. Previous studies in mice showed that mutation in this gene can confers low seizure threshold, enhance epileptogenesis and in human may leads to facial dysmorphism, intellectual disability, seizure and macrocephaly. Objective of this study was to find out novel gene or novel mutation related to the gene phenotype. We have identified a large consanguineous Saudi family segregating developmental delay, intellectual disability, epilepsy, high forehead and macrocephaly. Exome sequencing was performed in affected siblings of the family to study the novel mutation. Whole exome sequencing data analysis, confirmed by subsequent Sanger sequencing validation study. Our results showed a novel homozygous mutation (c.9368G>A) in a substitution of a conserved glycine residue into a glutamic acid in the exon 67 of SZT2 gene. The mutation was ruled out in 100 unrelated healthy controls. The missense variant has not yet been reported as pathogenic in literature or variant databases. In conclusion, the here detected homozygous SZT2 variant might be the causative mutation that further explain epilepsy and developmental delay in this Saudi family.