• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.378-383
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• 2002

The aim of the study was to analyze N-nitrosamine (NA) and its precursors in serveral fermented foods which were treated with nitrite, thiocyanate and ascorbic acid under simulated gastric digestion. Every analyzed sample contained nitrate, with levels ranging from 0.3 to 1.3 mg/kg, but nitrite was present at very low levels of less than 0.3 mg/kg. And other precursors of amines such as dimethylamine and trimethylamine were detected less than 0.5 mg/kg in every samples. N-nitrosodimethylamine (NDMA) was detected in the levels of <0.5 ∼ 2.7 ug/kg in soy sauce,1.5∼3.1 ug/kg in soybean paste and <0.5∼1.8 ug/kg in beer, while NDMA levels increased by 1.1∼4.5 times in the fermented foods which were digested under simulated gastric conditions.

• Journal of Food Hygiene and Safety
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• v.17 no.2
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• pp.94-100
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• 2002

This work was performed in order to examine the effect of nitrite, thiocyanate and ascorbic acid on formation of N-nitrosamine(NA) in kimchi, fermented anchovy and shrimp under simulated gastric digestion, in vitro. The contents of nitrate were 10.7~24.5 mg/kg in kimchi, 1.5~5.6 mg/kg in fermented anchovy, 1.0~2.0 mg/kg in fermented shrimp and those of nitrite were average 0.3 mg/kg in all analyzed samples. Dimethylamine and trirmethylarnine contents were 4.9~l5.4 mg/kg, 0.6~0.8 mg/kg in kimchi, 3.3~4.0 mg/kg, 1.9~2.8 mg/kg in fermented anchovy, 30.3~177.9 mg/kg, 4.4~21.3 mg/kg in fermented shrimp, respectively. The contents of N-nitrosodime -thylamine(NDMA) were in the range of 0.8~6.9 $\mu\textrm{g}$/kg in kimchi, 0~l.2 $\mu\textrm{g}$/kg in fermented anchovy and 0~0.9 $\mu\textrm{g}$/kg in fermented shrimp. After simulated gastric digestion, NDMA was increased about 1.5 times in all sample. In every nitrite added samples, the contents of NDMA were increased by 183.1 times in fermented shrimp and were detected 192.4 $\mu\textrm{g}$/kg and 220.9 $\mu\textrm{g}$/kg when it was treated with 4 mM and 8 mM of nitrite, respectively. NDMA, when above samples were added 8 mM nitrite and 6.4 mM thiocyanate, was increased about 1.5 times than control samples. The formation of NDMA was inhibited by 49.9~92.4% in all samples added 12.8 mM ascorbic acid compared with the control sample.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.1
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• pp.13-20
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• 1993

Traditional fermented fish products 'Jeodtgal' have been prepared with addition of about $25\%$ salt to prevent spoilage, but domestic seasoned and fermented products have only about $8\%$ salt, so they have been required careful treatment during distribution and could have a different fermentation pattern from traditional 'Jeodtgal' This study was conducted to establish shelf-life of seasoned and fermented squid at different distribution conditions. To establish shelf-life of seasoned and fermented squid stored at $10^{\circ}C,\;20^{\circ}C$ and $30^{\circ}C$, chemical components and sensory evaluation were investigated. Chemical components such as volatile basic nitrogen(VBN), ammonia nitrogen ($NH_3-N$) and total nitrogen(T. N) rapidly increased during storage at $20^{\circ}C$ and $30^{\circ}C$, but pH value and Hunter color value(${\Delta}E$) slowly decreased during storage without respect of storage temperature. Judging from chemical components analysis and senseory evaluation, seasoned and fermented squid could be storage for 3days at $30^{\circ}C$, 7days at $20^{\circ}C$ and 25days at $10^{\circ}C$, respectively. The ratio of quality deterioration per hour were 0.00166 at $10^{\circ}C$, 0.00595 at $20^{\circ}C$ and 0.01385 at $30^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.36 no.4
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• pp.574-579
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• 2004

Quality characteristics of citron-treated mackerel oil and fillet during refrigerated storage were evaluated. Citron-treated and non-treated mackerel oil and fillet were estimated by periodical measurements of acid, peroxide, carbonyl, volatile basic nitrogen, trimethylamine-N, and thiobarbituric acid values. Volatile basic nitrogen and trimethylarnine-N values in mackerel fillet treated with citron for 25 days during refrigerated storage were significantly lower than those of citron non-treated mackerel fillet, with those of boiled citron water-treat group significantly decreasing compared to 1 and 2% citron extract groups. Acid, peroxide, carbonyl, and thiobarbituric acid values of citron-treated mackerel oil were significantly lower than those of citron non-treated mackerel oil throughout storage period. Overall acceptability of salted mackerel fillets treated with boiled citron water and 1% citron extract was significantly than those of control and 2% citron extract. Results indicate application of citron juice on mackerel surface may be useful to lower rancidity degree and fish odor during refrigerated storage.

• Food Science and Preservation
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• v.18 no.5
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• pp.643-650
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• 2011

This study was carried out to analyze the quality change of mackerel treated of green tea and lotus leaf boiled water extracts. And investigate the antioxidant effects of them on the lipid peroxidation of mackerel during storage at $4^{\circ}C$ for 28 days. It was estimated periodical measurements of proximate composition, pH, carbonyl, volatile basic nitrogen, trimethylamine-N, acid, peroxide and thiobarbituric acid values. It had no effect on proximate composition compared with non- treated control nearly but, pH of all the samples was increase during 28 days continuously. The contents of volatile basic nitrogen and trimethylamine-N lower than control during storage. Also, acid, peroxide and thiobarbituric acid values of mackerel treated of green tea and lotus leaf boiled water extracts were significantly lower than control throughout storage period. Especially, mackerel treated of 2% green tea and lotus leaf boiled water extracts shows that more effective than 1% of things in antioxidant during storage. Results indicate that the application of green tea and lotus leaf boiled water extract on the surface of mackerel may be useful to lower the rancidity degree and fish odor during storage.

• Journal of agriculture & life science
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• v.46 no.6
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• pp.105-115
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• 2012

The detailed proximate, fatty/amino acid, mineral composition, texture, color, chemical and taste compounds of six oysters (four kinds of cultured oysters and two kinds of wild oysters) in Korea were investigated. Length and weight of the shell removed cultured and wild oysters were 4.7~5.1 and 3.0~4.2 cm, and 5.9~9.1 and 2.6~5.5 g, respectively. The proximate compositions were not significantly different between cultured and wild oysters. Amino nitrogen and volatile basic nitrogen content of these ones were 232.8~258.2 and 160.5~213.9 mg/100 g, 9.5~12.0 and 7.8~9.5 mg/100 g, respectively. As a texture characteristic of muscle, shearing force were 95~114 and 105~132 g. Amounts of total amino acids of cultured and wild oysters were 9,004~10,198 and 8,165~8,942 mg/100 g, respectively. Major amino acids and inorganic ions were aspartic acid, glutamic acid, proline, alanine, leucine, phenylalanine, lysine, arginine and K, Na, Ca, Fe, S, P, Zn. Major fatty acids of these ones were 16:0, 18:0, 16:1n-9, 18:1n-9, 22:1n-9, 16:4n-3, 20:5n-3 and 22:6n-3, and there was little difference between the two groups. Amounts of free amino acids of cultured and wild oysters extracts were 1,444~1,620 and 1,017~1,277 mg/100 g, respectively, and major ones were taurine, glutamic acid, glycine, alanine, tryptophan, ornithine and lysine. There is a little difference in glycine, tryptophan, ornithine and arginine contents, but TMAO and TMA contents were low in amount, and were not significantly different between the two groups.

• The korean journal of orthodontics
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• v.25 no.2 s.49
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• pp.143-152
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• 1995

This study was performed, by Finite Element Method, to evaluate the stress distribution on the periodontal tissue according to activation of the various closing loops and to predict the pattern of movement of maxillary incisors. At the same time, bull loop, key-hole loop, T-loop, combination loop and asymmetrical T-loop which were used for retraction of maxillary incisors was analysed by Finite Element Method. The following results were obtained 1. Horizontal force was the greatest in bull loop, the followed by key-hole loop, combination loop, T-loop and initial tooth movement exhibited uncontrolled tipping. 2. Horizontal force in asymmetrical T-loop compared to other closing loops was remarkably decreased, and the intrusive force on the incisors occurred. 3. As torque was increased, the moment was increased as a linear increment. 4. As moment was increased, initial movement of tooth changed to root movement from uncontrolled tipping.

• Asian Pacific Journal of Cancer Prevention
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• v.15 no.21
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• pp.9459-9465
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• 2014

Background: Structural maintenance of chromosomes 4 (SMC-4) is a chromosomal ATPase which plays an important role in regulate chromosome assembly and segregation. However, the role of SMC-4 in the incidence of malignancies, especially colorectal cancer is still poorly understood. Materials and Methods: We here used quantitative PCR and Western blot analysis to examine SMC-4 mRNA and protein levels in primary colorectal cancer and paired normal colonic mucosa. SMC-4 clinicopathological significance was assessed by immunohistochemical staining in a tissue microarray (TMA) in which 118 cases of primary colorectal cancer were paired with noncancerous tissue. The biological function of SMC-4 knockdown was measured by CCK8 and plate colony formation assays. Fluorescence detection has been used to detect cell cycling and apoptosis. Results: SMC-4 expression was significantly higher in colorectal cancer and associated with T stage, N stage, AJCC stage and differentiation. Knockdown of SMC-4 expression significantly suppressed the proliferation of cancer cells and degraded its malignant degree. Conclusions: Our clinical and experimental data suggest that SMC-4 may contribute to the progression of colorectal carcinogenesis. Our study provides a new therapeutic target for colorectal cancer treatment.

• Polymer(Korea)
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• v.26 no.2
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• pp.153-159
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• 2002

In order to remove $NO_3;^-$ ion from ground-water, fibrous ion -exchangers, APP-g-GMA, were synthesized by GMA grafting onto PP trunk polymer with E-beam accelerator for pre-irradiation. Their degrees of grafting and amination yield increased up to $60^{\circ}C$ and showed maximum values as 133%, 88%, respectively. And their swelling ratio and ion exchange capacity at the maximum values are 86%, 2.5 meq/g, respectively which was higher than commercial ion-exchangers such as IMAC HP555 and Amberlite IRA 400. Optimum adsorption condition of $NO_3;^-$ ion was measured at pH 5~6 and -Cl form of APP-g-GMA containing trimethylammonium group showed the highest adsorption capacity.

• Journal of Magnetics
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• v.6 no.4
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• pp.122-125
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• 2001

Phase relationships of the HDDR (hydrogenation, disproportionation, desorption and recombination)-treated Sm$_3$(Fe,M)$_{29}$-type alloy with chemical composition of Sm$_{9}$Fe$_{65}$ $Co_{20}$V$_{6}$ were studied by X-ray diffraction (XRD) and by thermomagnetic analysis (TMA). The alloy was disproportionated into a mixture of $SmH_{x}$ and $\alpha$-Fe at high temperature under hydrogen gas. The disproportionated material was recombined into a mixture of Sm-(Fe,M) (M = Co and/or V) and $\alpha$-Fe phases. The structure of the Sm-(Fe,M) phase was dependent upon the recombination conditions, and a detailed phase diagram showing the phase relationships in the HDDR-treated alloy has been established. The Sm-(Fe,M) phase in material recombined above $900^{\circ}C$ had the $Sm_2Fe_{17}$-type structure, and it exhibited the $SmFe_{7}$-type structure when recombined at temperatures ranging from $700^{\circ}C$ to $850^{\circ}C$. Recombination below $650^{\circ}C$ led to the $SmFe_3$-type structure of the Sm-(Fe,M) phase. Curie temperatures of the Sm-(Fe,M) phases in the recombined material were significantly higher than those of the corresponding stoichiometric phases. It was suggested that the chemical composition of the Sm-(Fe,M) phases may be significantly different from that of the corresponding stoichiometric phases. All the HDDR-treated $Sm_{9}Fe_{65}Co_{20}V_{6}$ materials showed the soft magnetic features regardless of the phase constitution.n.