• Analytical Science and Technology
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• v.29 no.5
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• pp.234-241
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• 2016

The approach presented in this article refers to the bioanalytical method validation for the detection and quantitative determination of arsenic species including arsenite (As(III)), arsenate (As(V)), dimethylarsinic acid (DMA) and monomethylarsonic acid (MMA) in dog plasma by high-performance liquid chromatography inductively coupled plasma mass spectrometry (HPLC-ICP/MS). The arsenic species were separated using an agilent As speciation column by a mobile phase of 2 mM sodium phosphate monobasic, 0.2 mM ethylenediaminetetraacetic acid disodium salt dehydrate, 10 mM sodium acetate, 3 mM sodium nitrate and 1 % ethyl alcohol at pH 11 (adjusted with 1M NaOH). The method validation experiment was obtained selectivity, linearity, accuracy, precision, matrix effect, recovery, system suitability, dilution integrity and various stabilities. All calibration curves showed good linearity (R²>0.999) within test ranges. The lower limit of quantitation (LLOQ) was 5 ng/mL for As(III), As(V) and DMA, and 20 ng/mL for MMA. The system suitability and dilution values were within 6.5 % and 7.7 %. Subsequently, the developed and validated HPLC-ICP/MS method was also successfully applied to determine the arsenic speciation in dog plasma samples, and the recoveries for the spiked samples were in the range of 91.5–102.2 %. Therefore, this method could be applied to the evaluation of arsenic exposure, health effect assessment and other bio-monitoring studies in biological samples.

• Korean journal of food and cookery science
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• v.18 no.1
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• pp.57-62
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• 2002

The purpose of this study was to investigate the antibacterial activity of green tea in mayonnaise against pathogenic bacteria (Escherichia coli O157:H7 and Salmonella typhimurium). Mayonnaise was prepared with salad oil, egg yolk, sugar, salt and vinegar, and green tea powder was added to the mayonnaise at 0.1, 0.3 and 0.5% for the experiment. Then, the mayonnaise samples with various levels of green tea were inoculated with about 10$\^$6/ cells/g of E. coli and S. typhimurium per 1 gram of mayonnaise and stored at 5$^{\circ}C$, 15$^{\circ}C$ and 25$^{\circ}C$ for 3∼9 days. Antibacterial activity of green tea was tested by the colony counting method for E. coli on violet red bile agar(VRBA) and S. typhimurium on xylose lysine desoxycholate agar(XLDA). The D-values of E. coli controls were 2.89, 2.73 and 2.13 days while those of S. typhimurium controls were 0.58, 0.53 and 0.52 days at 5$^{\circ}C$, 15$^{\circ}C$ and 25$^{\circ}C$, respectively Inhibitory effect of green tea in mayonnaise on the survival of E. coli and S. typhimurium was increased with increasing concentration of green tea and/or increasing storage temperature. The most effective antibacterial activity of green tea was shown against E. coli in mayonnaise during storage at 25$^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.7
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• pp.886-890
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• 2017

In this study, the protective effect of rice with Phellinus linteus mycelium (PLMR) against hydrogen peroxide-induced oxidative stress was assessed in a mouse hippocampal neuronal HT22 cell line through (3-(4,5-dimethylthiazol-2-yl)-5-(3-carboxymethoxyphenyl)-2-(4-sulfophenyl)-2H-tetrazolium) salt (MTS) assay and western blot. MTS assay using HT22 cells showed that PLMR extract did not affect viability at a concentration range from 1 mg/mL to 5 mg/mL. However, at concentrations over 10 mg/mL, PLMR extract resulted in increased cell death. Cell viability of HT22 was significantly reduced by $H_2O_2$ treatment, and reduction of cell viability was efficiently restored by treatment with PLMR extract in a dose-dependent manner from 0.1 to 1 mg/mL. Cells treated with $H_2O_2$ showed increased expression of Bax, a pro-apoptotic protein, which was down-regulated by treatment with PLMR extract. On the other hand, cells treated with $H_2O_2$ resulted in reduced expression of Bcl-2, an anti-apoptotic protein, which was restored by treatment with PLMR extract. In addition, treatment with PLMR extract reduced expression of cleaved caspase 3 and PARP, which were up-regulated by $H_2O_2$ treatment. The results may suggest that treatment with PLMR extract would suppress $H_2O_2$-induced apoptosis of HT22 cells.

• Journal of Korean Medicine for Obesity Research
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• v.19 no.2
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• pp.106-112
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• 2019

Objectives: The aim of this study was to observe the reduction of lipid accumulation by treatment with Akkermansia muciniphila extract on 3T3-L1 adipocytes. Methods: After treating pasteurized Akk. muciniphila strains in HT-29 colorectal cancer cell, the relative expression of interleukin (IL)-8, tumor necrosis factor-α, IL-6, and IL-1β mRNA was analyzed by real time polymerase chain reaction, respectively. 27 strains of Akk. muciniphila which have anti-inflammatory effects were selected. 3T3-L1 pre-adipocytes were treated with Akk. muciniphila for 24 hr and then measured the toxicity using water soluble tetrazolium salt assay. The cells were incubated for 4 days and then differentiated into adipocytes using the medium including adipogenic reagents for 10 days. The Akk. muciniphila was treated when the medium was exchanged for differentiation medium at 4^th day and insulin medium at 6^th day. To observe the lipid accumulation, the cells were stained with Oil red O dye and were measured using a spectrophotometer. Results: In the cytotoxicity test, the cell viability of 3T3-L1 pre-adipocytes was significantly increased compared to the control group which untreated with Akk. muciniphila, and there was no cytotoxicity of Akk. muciniphila at 1×10⁷ CFU/mL. The results on Oil red O staining and absorbance measurements were showed a significant decrease in lipid accumulation in the group which was treated with Akk. muciniphila compared to the control group. Conclusions: In our results, Akk. muciniphila has the inhibitory effect of lipid accumulation in 3T3-L1 adipocytes. This suggests that Akk. muciniphila could be help to improve obesity.

• Korean Journal of Food Science and Technology
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• v.27 no.3
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• pp.420-427
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• 1995

This study was conducted to investigate the preservative effect of low molecular weight chitosans on kimchi(2% salt concentration) during fermentation at $20^{\circ}C$. The pH and total acidity of control kimchi were lower and higher, respectively than those of kimchi samples containing chitosan. Reducing sugar content tended to be lower in control kimchi than in kimchi samples containing chitosan until 6 days of fermentation. Malic acid content was lower in control kimchi than in kimchi samples containing chitosan until 4 days of fermentation. Succinic acid content was higher in control kimchi than in kimchi samples containing chitosan at the 2 days of fermentation. Content of lactic and acetic acid also was higher in control kimchi than in kimchi samples containing chitosan at the 4 days of fermentation. The number of total microorganisms and those of microorganisms of Leuconostoc genus and Lactobacillus plantarum were higher in control kimchi than in kimchi samples containing chitosan. The number of microorganisms of Leuconostoc genus was lower in kimchi samples containing chitosan with the lower molecular weight chitosan than those with the higher molecular weight chitosan. Intensity of sensory sour taste and staled flavor were higher in control kimchi than in kimchi samples containing chitosan. There was not much difference in sensory firmness among kimchi samples, but control kimchi was evaluated slightly weaker than kimchi samples containing chitosan. Off-flavor was evaluated as weak in all the kimchi samples.

• Journal of Wetlands Research
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• v.16 no.3
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• pp.441-450
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• 2014

In this study, we consider ability of self-purification for a rational water quality management. And we assess the risk of Alkyl Benzene Sulfonic acid sodium salt(ABS) of harmful ingredients in Anseong Cheon watershed using QUAL2E model. The observations and simulated results were fitted well for BOD and ABS, but even though the trend of DO concentration change was well represented, the error between observation and simulation values was existed. We assessed the Risk assessment by calculating Risk quotient(RQ) by Predicted Exposure Concentration(PEC) and Predicted No-Effect Concentration(PNEC). Results of the impact of ABS on the self-purification of the river were Anseongcheon[0.0003(Bressan), 0.06(Criteria of Ministry of environment)], Jinwicheon[0.0002(Bressan), 0.04(Criteria of Ministry of environment). And result of the impact of ABS on the Aquatic ecosystem of the river were Anseongcheon[0.0667(Bressan), 0.005(Criteria of Ministry of environment)], Jinwicheon[0.1(Bressan), 0.0075(Criteria of Ministry of environment). All of these results were smaller than the 1.0 which is the reference value suggested by Norification No.30 of the National Institute of Environment Research. So, ABS did not affect a self-purification and aquatic ecosystem of the river. The method suggested in the study is a simple one and can provide more information for harmful ingredients than criteria of Ministry of environment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.6
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• pp.559-564
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• 1991

Three different fermentation methods of dongchimi, a Korean radish roots pickle, were compared with conventional method of brining in 7% NaCl solution at $25^{\circ}C$ in order to improve the storage stability. The methods studied were addition of KCI and $CaCl_2 into the hot ($90^{\circ}C$) salt solutin (method A), addition of salts mixture of phosphates (method B) and salts mixture of phosphates, nitrite and citrate (method C) into half fermented dongchimi solution (pH 4.5~4.7) prepared by the method A. It was found from results that the method B and C reduced the decreasing rate of pH very significantly by more than 2~2.5 folds, while total a measured higher values for the method B and C. Changes in hardness of dongchimi showed little diffeence to control. The concentration of reducing sugar in the first day dongchimi solution prepared by hot brining method was measured much higher than those of control which was followed by rapid decrease. Organoleptic comparion showed a clear effect of salts mixtures by receiving the significantly higher scores in fresh dongchimi flavor and lower values in yeast moldy and sour flavor for the method B and C when those were compared to control.

• Resources Recycling
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• v.24 no.6
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• pp.9-16
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• 2015

In a recycling scheme of spent lithium ion batteries, a co-precipitation process for the re-synthesis of precursor is essential after the leaching of lithium ion battery scraps. In this study, the effect of ammonia as impurity during the co-precipitation process was investigated in order to re-synthesize a precursor of Ni-rich cathode active material $LiNi_{0.6}Co_{0.2}Mn_{0.2}O_2$ (NCM 622). As ammonia concentration increases from 1 M (the optimum condition for synthesis of the precursors based on 2 M of metal salt solution) to 4 M, the composition of obtained precursors deviates from the designed composition, most notably for Ni. The Ni co-precipitation efficiency gradually decreases from 100% to 87% when the concentration of ammonia solution increases from 1 M to 4 M. Meanwhile, the morphological properties of the obtained precursors such as sphericity, homogeneity and size distribution of particles were also investigated.

• Clean Technology
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• v.20 no.2
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• pp.146-153
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• 2014

In this study, the effect of alkanolamine additives, 2-amino-2-methyl-1-propanol (AMP) and 2-amino-2-methyl-1,3-propanediol (AMPD) on $CO_2$ absorption rate of $K_2CO_3$ solution and the formation of $KHCO_3$ crystals was investigated. The normalized $CO_2$ flux and the equilibrium $CO_2$ partial pressure were measured for 5 wt% additives and 30 wt% $K_2CO_3$ mixtures using a wetted-wall column unit at $40^{\circ}C$ and $60^{\circ}C$. Both additives showed the increased $CO_2$ absorption rate and lowered the equilibrium $CO_2$ partial pressure acting as promoters. Besides, AMPD which has two hydroxyl groups enhanced the formation of $KHCO_3$ solid product separated from the $CO_2$-rich solution from the results of batch cooling crystallization experiments.

• Korean Journal of Food Science and Technology
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• v.38 no.2
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• pp.215-221
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• 2006

This study focuses on investigating the effect of porosity-controlled earthenware on fermentation of kanjang, Korean soy sauce. Porosity of fermentation vessel was controlled by changing the mixing ratio of raw soils at manufacturing earthenware. Earthenwares contented 0%, 40% and 60% of the mixture of red brown soil and powdered soil (1 : 1), respectively. The more contents of the mixed soil, the more porosity in earthenware. During fermentation of kanjang in porosity-controlled earthenwares at $30^{\circ}C$ for 4 months, physical, chemical, microbiological and sensory quality attributes were monitored. Compared to other containers, kanjang in the earthenware that had 0% mixed soil showed less water loss, salt content and pH. It also produced higher total acidity, protease activity, total nucleotide, and microbiological changes which included total aerobic bacteria, lactic acid bacteria and yeast. Total nitrogen and free amino acids in kanjang did not show the consistency with the mixed soil contents of fermentation containers, which may take more effect of other factors as water loss than the porosity of vessels. However, the percentage of glutamic acid in total free amino acids was a little higher in the earthenware that had 0% of mixed soil than other containers. These positive physicochemical, microbiological changes also resulted in higher sensory quality.