• Asian Pacific Journal of Cancer Prevention
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• v.15 no.8
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• pp.3587-3592
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• 2014

Burden of cancer is progressively increasing in developing countries like India which has also led to a steep rise in toxicity due to anti-cancer therapy. A cross-sectional analysis was here conducted for patients with different malignancies (except leukaemia) who while undergoing radical anti-cancer therapy were admitted to our oncology ward from January-July 2013. In a total of 280 patients, the total number of toxicity events was 473. Nine patients expired over this time period. Among the events, grade 2 anaemia the most common (n=189) while the most common grades of neutropenia and thrombocytopenia were grade 4 (n=114) and grade 2 (n=48), respectively. Among the tracable microbial etiologies, gram negative bacteria were the most commonly found pathogens. Treatment interruptions took place in 240 patients (median duration=8.8 days). Prolonged hospital admission, intensive care and artificial ventilation support was needed to be given in 48, 7 and 13 patients respectively. Advanced NSCLC, KPS <70, pancytopenia and artificial ventilation requirement were found to have a significant impact on death. Such studies show the prevailing practice from institutes of our country and may guide us formulating a guideline for managing such toxicities for this part of the world.

• Korean Journal of Food Science and Technology
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• v.16 no.4
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• pp.443-450
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• 1984

Chemical and microbial changes during Kimchi (a group of Korean seasoned pickles) fermentation were carried out at various temperatures and salt concentrations. The time reaching optimum ripening of Kimchi varied depending upon fermentation temperature and salt concentration. At high temperature and low salt content Kimchi fermentation was faster than at low temperature and high salt content. The ratio of volatile to non-volatile acids reached its maximum at the optimum ripening time of Kimchi and decreased thereafter. Leu. mesenteroids, Lac. brevis, Lac. plantarum, Ped. cerevisiae, Str. faecalis and low acid producing Lactobacilli were isolated from Kimchi samples. However, the main microorganism responsible for Kimchi fermentation was Leu. mesenteroides and Lac. plantarum was the main acidifying organism. Total viable count increased rapidly in the beginning of fermentation and reached its maximum number at optimum ripening time and then decreased slowly as the acidity of Kimchi increased. While the total aerobic bacteria and fungi decreased during Kimchi fermentation, the yeast increased significantly at lower temperature.

• Korean Journal of Environmental Biology
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• v.38 no.3
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• pp.424-432
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• 2020

The present study aimed to analyze the metaproteome of the microbial community comprising harmful algal bloom (HAB) in the Daechung reservoir, Korea. HAB samples located at GPS coordinates of 36°29'N latitude and 127°28'E longitude were harvested in October 2013. Microscopic observation of the HAB samples revealed red signals that were presumably caused by the autofluorescence of chlorophyll and phycocyanin in viable cyanobacteria. Metaproteomic analysis was performed by a gelbased shotgun proteomic method. Protein identification was conducted through a two-step analysis including a forward search strategy (FSS) (random search with the National Center for Biotechnology Information (NCBI), Cyanobase, and Phytozome), and a subsequent reverse search strategy (RSS) (additional Cyanobase search with a decoy database). The total number of proteins identified by the two-step analysis (FSS and RSS) was 1.8-fold higher than that by one-step analysis (FSS only). A total of 194 proteins were assigned to 12 cyanobacterial species (99 mol%) and one green algae species (1 mol%). Among the species identified, the toxic microcystin-producing Microcystis aeruginosa NIES-843 (62.3%) species was the most dominant. The largest functional category was proteins belonging to the energy category (39%), followed by metabolism (15%), and translation (12%). This study will be a good reference for monitoring ecological variations at the meta-protein level of aquatic microalgae for understanding HAB.

• The Korean Journal of Food And Nutrition
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• v.17 no.1
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• pp.60-65
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• 2004

This study was conducted to prolong the edible period of Kimchi by adding high molecular chitosan(MW 800,000) and the product was evaluated for acid production(pH, titratable acidity), number of total viable cell, lactic acid bacteria, coli-form bacteria and sensory property during Kimchi fermentation at 10$^{\circ}C$. Kimchi added with the chitosan showed a retarded decrease in pH and increase in titratable acidity. Total microbial count and lactic acid bacteria of Kimchi added with chitosan(0.3%) were about 1.3 log(cfu/g) lower than those of control throughout the fermentation of 6 to 9 days. After 15 days of fermentation, coliform bacteria of all control and samples were decreased as 1.6∼2.3 log (cfu/g) level. Kimchi samples which were added with 0.1 % chitosan and fermented at 10$^{\circ}C$ for 6 days showed not only effective in prolonging the edible periods but also better sensory scores in acceptability.

• Food Science and Preservation
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• v.10 no.3
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• pp.272-277
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• 2003

This study was conducted to determine the minimal processing characteristics as affected by the storage duration of whole Asian pears(Pyrus pyrifolia Nakai cv. Niitaka). Before and after storage for 4 months under air at 0$^{\circ}C$, whole pears were sliced, placed in unsealed plastic bags, and kept for 4 days at 10$^{\circ}C$. Storage of whole pears increased the initial levels of electrolyte leakage, total phenols and browning index and decreased the initial content of vitamin C in pear slices. Slices from stored pears maintained higher respiration rate compared with slices from non-stored pears during keeping. The increase of electrolyte leakage, browning index and microbial number and the decrease of total phenol in slices during keeping were more fast in slices from stored pears than in those from non-stored pears. These results suggest that the minimal processing characteristics of ‘Niitaka’ pears are depending upon storage duration.

• Carbon letters
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• v.8 no.3
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• pp.184-190
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• 2007

Carbon Nano Tubes could be either metallic or semi-conducting in nature, depending on their diameter. Its photocatalytic behavior has given an impetus to use it as an anti-microbial agent. More than 95% Escherichia coli and Staphylococcus aureus bacteria got killed when exposed to Carbon Nano Tubes for 30 minutes in presence of sunlight. Carbon Nano Tubes are supposed to have smooth surface on to which it accumulates positive charges when exposed to light. The surface that is non illuminated has negative charge. At the cellular level microorganisms produce negative charges on the cell membrane, Therefore damaging effect of multi walled carbon nano tubes (exposed to light) on the microorganisms is possible. In this paper, photo catalytic killing of microbes by multi walled carbon nano tubes is reported. Killing was due to damage in the cell membrane, as seen in SEM micrographs. Moreover biochemical analysis of membrane as well as total cellular proteins by SDS PAGE showed that there was denaturation of membrane proteins as well as total proteins of both the microbes studied. The killed microbes that showed a decrease in number of protein bands (i.e. due to breaking down of proteins) also showed an increase in level of free amino acids in microbes. This further confirmed that proteins got denatured or broken down into shorter units of amino acids. Increased level of free amino acids was recorded in both the microbes treated with multi walled carbon nano tubes and sunlight.

• Journal of Food Hygiene and Safety
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• v.13 no.4
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• pp.319-331
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• 1998

The purposes of this study were to develop Hazard Analysis Critical Control Point plan applicable to cook/chilled Pork Bulkogi (broiled sliced pork with sauces) in school foodservice operations and to establish reasonable shelf-life limits by assessing food quality during chilled storage period of 5 days. During the product flow, time-temperature profile was recorded and microbiological analyses including mesophilic and psychrotrophic total plate counts, coliform, and fecal coliform and qualitative analyses of Salmonella and Listeria monocytogenes were done. Chemical analyses (pH, acid value, total volatile basic nitrogen), sensory evaluation, and quantitative analysis of thiamin were conducted for 5 days of chilled storage. The number of mesophiles in raw pork ($4.26{\pm}0.11\;Log\;CFU/g$), seasoning mixture ($5.97{\pm}O.04\;Log\;CFU/g$) and marinated pork ($5.56{\pm}0.21\;Log\;CFU/g$) were below the microbial standards for "requires further cooking" food items. Listeria monocytogenes was detected in seasoning mixture. After heating, the number of mesophiles ($5.17{\pm}0.04\;Log\;CFU/g$) were slightly reduced but it did not meet the microbial guidelines of $5\;Log\;CFU/g$ for "ready-to-eat" foods. No other microbes including pathogens were detected. By reheating the menu item after chilled storage, the number of mesophiles were reduced in every phase of 1st day ($4.62{\pm}0.22\;Log\;CFU/g$), 3rd day ($4.55{\pm}0.20\;Log\;CFU/g$) and 5th day ($4.25{\pm}0.16\;Log\;CFU/g$) of chilled storage, and the number of microbes was below the standard limits for "ready-to-eat" foods. At the fifth day of chilled storage, pH (p<0.05), acid value (p<0.01) and TVBN (p<0.05) showed significant increases. Sensory evaluation results did not show any significant change for 5 days of chilled storage. Thiamin content showed a decrease for 5 days of chilled storage. Consequently, the ideal shelflife recommended for Pork Bulkogi was within 3 days of chilled storage. CCPs for Pork Bulkogi were purchasing and receiving of raw meat and some seasoning ingredients, heating, chilling, chilled storage, reheating, and distribution.

• Journal of Environmental Health Sciences
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• v.36 no.1
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• pp.52-60
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• 2010

High performance liquid chromatography (HPLC) and liquid chromatography mass spectrometry (LC/MS) have been widely used to quantify aflatoxins in food, but these methods are expensive, time-consuming, unsuitable for analysis of the routine screening of large sample numbers and require derivatization and high level techniques to perform. The objective of this study is to detect aflatoxins in a large number of foods by a high efficient analytical system of combined enzyme linked immunosorbent assay (ELISA) for screening and LC/MS/MS for confirmation. The samples spiked individually with aflatoxin $B_1$ (0.5 and 1.0 ng/g) and total aflatoxins (10 ng/g) were analyzed by ELISA and LC/MS/ MS, and the recoveries for ELISA and LC/MS/MS were 71.8~119.2% and 70.8~135.3%, respectively. A total of 378 samples (grains, nuts, soybean and fermented soybean foods, pepper and fermented pepper foods) were purchased from the six major cities in Korea and analyzed by ELISA-LC/MS/MS system. Twenty two (5.8%; peanut: 11, pistachio: 2, walnut: 6, almond: 1, pepper powder: 1, pepper paste: 1) out of 378 samples were screened as aflatoxin B1 positive by ELISA, but, 4 (1.1%; peanut: 2, pistachio:1, pepper powder: 1) out of the 22 samples screened were confirmed as aflatoxins positive at levels of 1.02~52.79 ng/g by LC/MS/MS. ELISA-LC/MS/MS system provides a more rapid, accurate and cost-effective method for the detection of aflatoxins in large number of samples.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.10
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• pp.1437-1449
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• 2006

Thirty six pre-weaned Barbari kids at 4 months age were reared on four rations computed using coarse cereal grains and by-products of pulses and oil seeds with Crude Protein (CP) and Total Digestible Nutrients (TDN) of 12 and 55% (Low protein Low energy); 12 and 60% (Low protein High energy); 14 and 55% (High protein Low energy); and 14 and 60% (High protein High energy), respectively. After 180 days on feed, male animals ($4{\times}5=20$) were slaughtered to study the effect of diet on carcass characteristics and meat quality. To asses the effect, if any, of such diet on product quality, meat balls were prepared and evaluated for quality changes when fresh as well as during storage ($-20{\pm}1^{\circ}C$). Feeding a ration with CP12 and TDN 60% (LH) to kids produced animals with highest slaughter weight (20.3 kg) yielding higher carcass weight and dressing percentage, lean (65.6%) and fat (6.6%) contents with low bone and trim losses. Although total variety meat yield was markedly higher in HL, the non-carcass fat deposition was relatively higher in LH carcasses. The water activity ($a_w$) of fresh goat meat ranged from 0.994-0.995 and total cholesterol 72.8-90.5 mg/100 g meat. The pH was high in HL and HH meat resulting in decreased ($p{\leq}0.05$) extract release volume (ERV). Meat balls were prepared using meat obtained from goats fed different rations (treatments) and stored at $-20{\pm}1^{\circ}C$. They were evaluated on day 0 and months 1, 2, 3, 4 for physicochemical, microbiological and organoleptic changes. Overall moisture (%), $a_w$, TBA number and pH value were 67.9, 0.987, 0.17, 6.6 respectively and were not affected by treatments except pH that was significantly ($p{\leq}0.01$) lower on LH. As the storage period advanced moisture, pH, $a_w$ and TBA number increased irrespective of treatments. Feeding various diets had no marked effect on microbial load of meat balls but with increasing storage period Standard Plate Count (SPC) and psychrotrophs declined ($p{\leq}0.01$). Treatment LL and LH produced meat balls with better flavour.

• Korean Journal of Soil Science and Fertilizer
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• v.31 no.2
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• pp.197-203
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• 1998

Although biological metabolism in soil is very important for evaluating the soil properties, most of researches have concerned mainly about physical and chemical sides. In this study, biological characteristics were examined to demonstrate the biota in the plastic film house soils. Contents of organic matter and phosphate in soil were increased with cultivation period. ECs of soil cultivated spinach and melon were $3.59dS\;m^{-1}$ and $3.46dS\;m^{-1}$ respectively: these values were higher than that of rose and flower, which were $1.23dS\;m^{-1}$ and $1.32dS\;m^{-1}$ respectively. The population of fluorescent Pseudomonas strains of the soil cultivated flowers: $113.8{\times}10^4{\sim}129.7{\times}10^4cfu\;g^{-1}$ was higher than that of leafy vegetables: $40.7{\times}10^4{\sim}97.9{\times}10^4cfu\;g^{-1}$ and fruiting vegetables: $25.0{\times}10^4{\sim}91.7{\times}10^4cfu\;g^{-1}$. However the number of Fusarium strains of the soil cultivated with flowers: $3.8{\times}10^2{\sim}4.0{\times}10^2cfu\;g^{-1}$ was lower than that of leafy vegetables: $4.3{\times}10^2{\sim}16.3{\times}10^2cfu\;g^{-1}$ and fruiting vegetables: $7.6{\times}10^2{\sim}30.0{\times}10^2cfu\;g^{-1}$. In relation to the cultivation period, the habitation density of aerobic bacteria, mesophilic Bacillus, thermophilic Bacillus, and fluorescent Pseudomonas strains was the highest in the soil cultivated over 11 years, but diversity index showed negative correlation with cultivation period. Microbial biomass C in these soils had positive correlation with each number of microorganisms including aerobic bacteria, actinomycetes, and strains of mesophilic Bacillus as well as the total number of these microorganisms.