• Korean Journal of Clinical Laboratory Science
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• v.52 no.1
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• pp.62-68
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• 2020

Cisplatin (CDDP) is a chemotherapy agent used for patients with ovarian cancers. CDDP activates multiple signaling pathways, which causes various cellular reactions according to the type of cancer cells. Therefore, it is difficult to clearly conclude its signaling pathways. The purpose of this study is to determine the role of the signal protein of Akt/ERK1/2 and MAPK by CDDP-induced apoptosis in ovarian cancer cells (SKOV3). As a result, the number of apoptosis increased according to the TUNEL assay, and flow cytometric analysis confirmed that the percentage of sub-G1 early apoptosis was 8.73% higher than the control. The PARP and caspase-3 activity that appeared in the process of apoptosis was increased and the Bcl-2 expression was decreased. It was verified that the Akt and ERK1/2 activity was decreased, and p38 and JNK activity increased in a time dependent fashion. In conclusion, these results demonstrate that cisplatin inhibits the proliferation of ovarian cancer cells by inhibiting Akt activity and induces apoptosis by modulating the MAPK signaling pathway. However, a decrease in the ERK1/2 activity by CDDP was the opposite result to the result shown from the HeLa cells. For this reason, further research on signaling pathways is necessary. These results are expected to be useful for ovarian cancer treatment strategies targeting the MAPK pathway.

• Journal of Food Hygiene and Safety
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• v.25 no.4
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• pp.289-293
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• 2010

3-MCPD created in manufacture process was regulated in our country about soy sauce and HVP. The latest paper reported that Bound 3-MCPD is created as intermediate. Germany common risk assesment reported that Bound 3-MCPD must be reduced because Bound 3-MCPD can be created in estimation circle when this is hydrolyzed in human body, but the data about the toxity of Bound 3-MCPD is lack. Therefore, We analysis about 209 items food such as soy sauce, seasoning food and meat-eating manufactured goods using bound 3-MCPD analysis method developed recently. As result of survey, bound 3-MCPD detected in 8 items among 44 traditional sauce (0.02~0.28ppm), 8 of soup 12 items (0.01~0.96ppm), in 22 items of sauce 60 items (0.01~0.55ppm), in 16 items of meat-eating manufactured foods 30 items (0.04~0.18ppm), in 20 items of snack cookies 28 items (0.09~1.43ppm), in 8 in roasted oil foods 10 items (0.04~1.22ppm), in 6 items of peanut processed food 10 items (0.06~0.25ppm), in 1 of vegetable cream 15 items (0.05ppm). Detected level was lower than the result of monitored by other countries.

• Journal of Food Hygiene and Safety
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• v.35 no.1
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• pp.83-92
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• 2020

This study investigated the optimal conditions of enzymatic reaction for production of isomaltooligosaccharides (IMO) using rice flour. To manufacture IMO, commercial enzymes (Termamyl 2X, Maltogenase L, Promozyme D2, Fungamyl 800L and Transglucosidase L) were used. The sugar composition and amount of IMO were examined by HPLC with charged aerosol detector (HPLC-CAD) in each manufacturing process. Liquefaction reaction was performed according to different Termamyl 2X concentrations (0.025%, 0.05%, 0.075%, 0.1%) and reaction times (1 h, 2 h). As a result, the reducing sugar content was the highest at 138.26 g/L when 0.075% Termamyl 2X was added for 2 hours. In order to optimize simultaneous saccharification and transglucosylation, experiments on enzyme selection, enzyme concentration and enzyme reaction time were conducted. Reaction with 0.0015% Maltogenase L, 0.05-0.1% Promozyme D2 and 0.1% Tansglucosidase L was effective in decreasing glucose content and increasing content of IMO with a high degree of polymerization. A change in sugar content was observed every 6 hours to determine the optimal reaction time, and the highest IMO was produced after 36 hours of reaction (75.36 g/L). The IMO prepared under optimal conditions showed isomaltose, 35.11 g/L; panose, 11.97 g/L; isomaltotriose, 19.95 g/L; isomaltotetraose, 7.46 g/L; isomaltopentaose, 1.05 g/L at 18 brix and the ratio of IMO in the total sugar was 56.37%.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.39 no.4
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• pp.305-317
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• 2003

Underwater shape and hook depth in tuna longline gear are important factors to decide fishing performance. It also should be considered that management and analysis of hooked rate data from hooked fish species and sizes, and each fishing would be used as a reference data in the future fishing. In this research, after analyzing underwater shape of tuna longline gear by current direction and speed using simulation, experiments were executed in flume tank to verify accuracy of the analysis. Also using the depth of each hook from the simulation, a database system was setup to process the data of bait and hooked fish species. The results were as follows；1. When the attack angle and the shortening rate are fixed, a decrease of the hook depth is proportion to an increase of current speed. 2. When the shortening rate and current speed are fixed, a decrease of hook depth is proportion to an increase of attack angle. 3. When the attack angle and velocity of flow are fixed, a decrease of hook depth is proportion to an increase of shortening rate 4. As a result of comparison between the underwater shape by simulation and that by model gear, the result of the simulation was very close to that of model gear within $$ {\pm}3%$$ 3% error range. 5. In this research, hooked rate database system using hook depth of simulation can analyze the species and size of fish by the parameter; bait. hook depth, so It could be helpful to manage and analyze the hooked data on the field.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.43 no.4
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• pp.281-290
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• 2007

This study was aimed not only to develop the gill net and trap made of biodegradable monofilaments in order to prevent a ghost fishing and to protect marine ecosystem, but also to analyze their spinning process and physical properties. Results showed that the spinning speed of biodegradable polybutylene succinate(PBS) monofilament was estimated to be approximately 100m/min when spinning temperature and cooling water temperature were adjusted at $180^{\circ}C$ and $3^{\circ}C$, respectively. The breaking loads of PBS monofilaments were estimated to be $35.3kg/mm^2$ at ${\phi}0.2mm$, $46.5kg/mm^2$ at ${\phi}0.3mm$, and $49.7kg/mm^2$ at ${\phi}0.4mm$ in the dry condition, respectively. However, its breaking loads in the wet condition were reduced by 2.4-5.5%, compared to those in the dry condition. The knotted strength of PBS monofilament at ${\phi}0.2mm$ was estimated to be 98.6% of PE in the dry condition. The breaking load of PBS monofilament at ${\phi}0.3mm$ was evaluated to be 81.8% of PA, and its softness showed 3 times less than that of PA in the wet condition. The breaking load of PBS monofilament at ${\phi}0.4mm$ was 95.3% of PA, and its softness showed 1.6 times less than that of PA in the wet state. However, the load elastic elongations of two kinds of monofilaments were estimated to be 1% higher than that of PA.

• The Korean Journal of Food And Nutrition
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• v.11 no.2
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• pp.237-242
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• 1998

This study was carried out to process canned ark shell with highly quality by management of proper processing conditions for prevention of oxidation and discoloration by heating. Ark shell has hemoglobin as blood pigment in red blood shell which same as other cockles. Hemoglobin is easy to come oxidation and browning reaction, and it has large contents of carotenoid as meat pigment. Proximate compositions in ark shell were 76.9% of moisture, 18.1% of crude protein, 1.8% of crude lipid, 1.3% of carbohydrate and 1.6% of crude ash. And contents of carotenoid and hemoglobin were 0.67~1.02mg% and 0.98~1.64g/dl, respectively. When the living ark shell was soaked in 2% NaCl solutions, about 89% of mud was removed after 10 hours soaking, and over 91% was removed when the pH was adjusted to 7.5. Carotenoid pigment were prepared that extracted from ark shell by using acetone. And determined visible spectrum were two peak at 452nm and 687nm, and λmax were 452nm. During thermal treatment at 95$^{\circ}C$, 111$^{\circ}C$, 116$^{\circ}C$ and 121$^{\circ}C$ for 60 minutes, retention ratio of carotenoid were 71.8%, 66.8%, 64.4% and 36.5%, and after 120 minutes retention ratio were 56.6%, 30.6%, 30.3% and 17.2%, respectively. When heated at 95$^{\circ}C$, 111$^{\circ}C$, 116$^{\circ}C$ and 121$^{\circ}C$, formation of browning material were increased at high temperature and long time treatment.

• The Korean Journal of Food And Nutrition
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• v.28 no.6
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• pp.1026-1032
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• 2015

This study attempted to find an efficient method for the preparation of high-purity galactooligosaccharides (HP-GOS) using ${\beta}$-galactosidase and yeast fermentation. GOS prepared using Lactozym 3000L showed the greatest enhancement in total GOS of the six ${\beta}$-galatosidases tested. GOS alone achieved 51% conversion of initial lactose. GOS production was enhanced by fermentation with commercial yeast (Saccharomyces cerevisiae); its concentration reached 71% after 36h fermentation with 8% yeast. Component sugar analysis with HPLC indicated that HP-GOS fermented with S. cerevisiae showed significantly increased levels of 4'/6'-galactosyllactose and total GOS as well as a significantly decreased glucose level. HP-GOS facilitated the growth of Lactobacillus sp. (L. acidophilus and L. casei) and Bifidobacterium sp. (B. longum and B. bifidum). In sum, high-purity GOS has been successfully produced through both an enzymatic process and yeast fermentation. GOS encourages the growth of bacteria such as Lactobacillus and Bifidobacterium that may be beneficial to human gastrointestinal health.

• The Korean Journal of Food And Nutrition
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• v.25 no.2
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• pp.407-412
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• 2012

Wild grass is edible, and it grows in the mountains or field areas. Wild grass has diverse biological effects, such as antiobesity, anti-cancer, antioxidant activities and immune stimulation. Currently, many studies are aimed at enhancing the efficacy of medicinal foods on biological activity using a bioconversion technology, including the fermentation process. In this study, the quality characteristics and antioxidative activity of the fermented wild grass was investigated. The antioxidant activity of fermented wild grass was assessed by various radical scavenging assays using DPPH(2,2-diphenyl-1-picrylhydrazyl), FRAP(ferric ion reducing antioxidant power), reducing power, and ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)). Moisture contents of the fermented wild grass is $49.6{\pm}0.06%$. Contents of crude ash, crude protein, and crude fat were $0.65{\pm}0.01$, $0.65{\pm}0.04$, and $3.3{\pm}0.59%$, respectively. Moreover, fermented wild grass showed that the hunter's color values were 80.36(lightnees), 11.47(redness), and 44.53(yellowness), respectively. Total phenolic contents of the fermented wild grass was $1,185{\pm}159{\mu}g$ GAE(gallic acid equivalent)/g. The antioxidative activities of the fermented wild grass were significantly increased in a dose dependent manner. In addition, fermented wild grass did not show any cytotoxicity up to 500 ${\mu}g/m{\ell}$. However, the anti-adipogenic effect of the fermented wild grass extract was barely detectable. This antioxidant potential is partly due to the phenolic compounds that are present in the fermented wild grass extracts.

• The Korean Journal of Food And Nutrition
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• v.25 no.2
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• pp.324-329
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• 2012

The evaluated physicochemical and sensory properties of freeze-dried Shingo pears(Pyus pyritolia Niitaka), cultivated at Cheonan city, prepared using different sugar concentration of blanching solution we evaluated. Sliced Shingo pears(5 mm and 7 mm thickness) were blanched in sugar solution(0, 3, 5, 7, 10%) and freeze-dried to make dried fruits snack. The firmness of the pear snack sliced in 7 mm portions was greater than the pear snacks sliced in 5mm pieces. However in sensory evaluation, pear snacks sliced in 5 mm portions showed higher scores. pH and titratable acidity showed no significant difference in the blanching process. Concentration of total phenollic compound in fresh pear was 3.7 mg% but freeze-dried pear snacks showed higher values at 15 mg%. Sensory evaluation tests showed that the scores for texture decreased as the thickness of the snack and sugar concentration of blanching solution increased; however the score increased(p<0.05). Color intensity and overall acceptability scores were highest in pear snacks sliced in 7 mm pieces and blanched with 7% sugar solution.

• The Korean Journal of Food And Nutrition
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• v.23 no.3
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• pp.291-298
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• 2010

We has been researched physicochemical, sensory and microbiological characteristics of salt-fermented shrimps after making them with different kinds of salts such as domestic or imported and purified or solar salt. Physicochemical characteristics of salt-fermented shrimps on color, salinity and pH which was made by 6 kinds of salt did not show any difference in the overall processing. However, in case of amino-N content, it showed the higher level of its contents at the process of Korean solar salt comparing to other. In case of microbiological, the total viable cells was detected most from the Australian solar salt during the initial stage of fermentation, but after 12-week of fermentation, the Chinese solar salt showed the largest number of total viable cells. Also, it found the Korean solar salt contained the lowest level of coliforms, while it found the highest level of coliforms contents in Chinese solar salt. However, there were no significant differences of microbiological characteristics from the salt-fermented shrimp made with 6 kinds of salt(p<0.05). As a result of sensory quality on salt-fermented shrimps, domestic salts was higher than imported. But there were no significant difference of sensory quality from the salt-fermented shrimps made with 6 different kinds of salt(p<0.05).