• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.211-215
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• 2002

Pretense production and its characteristics were investigated for Rhizopus stolonifer, Rhizopus oryzae and Absidia corymbifera which were isolated from Korean traditional meju. The optimum culture conditions of the strains for the production of protease in basic medium [wheat bran : 1% glucose solution=1 : 1 (w/v)] were 3$0^{\circ}C$ and 4 days. The optimum pH and temperature for the enzyme activity of crude enzymes produced by Rhizopus sto-lonifer, Rhizopus oryzae and Absidia corymbifera were pH 6.0 and 5$0^{\circ}C$, respectively. The enzymes were relatively stable at pH 4.0~7.0, at temperature below 4$0^{\circ}C$, and at NaCl concentration lower than 16%. The $K_{m}$ value for Hammastein casein was 3.3$\times$10$^{-4}$ , 0.75$\times$10$^{-4}$ and 1.3$\times$10$^{-4}$ M, and $V_{max}$ value was 17.2$\mu\textrm{g}$/min, 9.4$\mu\textrm{g}$/min and 7.8$\mu\textrm{g}$/min, respectively.y.

• Journal of the Korean Applied Science and Technology
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• v.29 no.3
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• pp.486-494
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• 2012

Nano-emulsion with phase inversion temperature (PIT) emulsifying system was prepared to use rapeseed oil from originating Jeju in order to apply various cosmetic applications. Natural rape seed oil (NRSO) extraction was extracted using n-hexane as a solvent. NRSO extract showed a light yellowish color of viscous liquid as well as yield was $43{\pm}2.5%$. Acid value was $2.76{\pm}0.5$ and gravity was $0.89{\pm}0.05$. Droplet size of PIT-Yuche-NE with 20wt% of rapeseed oil was 50-120nm (average: $82{\pm}5.8nm$) and zeta potential was -29.5mV. It was thermodynamically good stable emulsion due to $(PEG)_{5-30}$fattyacidether. Some conclusions from the result of characteristic experiment were obtained as follows. First, the anti-oxidative activity was measured by free radical scavenging activity using DPPH (1,1-diphenyl-2-picrylhydrazyl radical). Anti-oxidative activity of PIT-Yuche-NE was $37.2{\pm}6.7%$ on 10mg/mL compared with PIT-Toco-NE (Natural tocopherol nano-emulsion, $28.8{\pm}6.5%$ on 10 mg/mL) and PIT-Nokcha-NE (Green tea extract nano-emulsion, $29.6{\pm}7.2%$ on 10mg/mL). Second, the collagen synthesis activity of PIT-Yuche-NE was $148{\pm}15.2%$ compared with PIT-Toco-NE (Natural tocopherol nano-emulsion, $121{\pm}13.5%$ on 10mg/mL) and PIT-Nokcha-NE (Green tea extract nano-emulsion, $95{\pm}12.7%$ on 10mg/mL). Third, the effectiveness of moisturizing activity of Yuche-CRM with Aramo-TS after 6 hours increase $47{\pm}3.9%$ (*p-value￡0.05, n=7) whereas Both Toco-CRM was $30{\pm}5.2%$ (*p-value￡0.05, n=7) and Nokcha-CRM was $35{\pm}4.5%$. Therefore, Yuche-CRM has higher moisturizing effect than other two creams. Finally, Nano-emulsion stabilizing rapeseed oil using PIT emulsifying system of this study can be used to apply cosmetics industry and pharmaceutical industry.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.1
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• pp.87-98
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• 2015

We investigated the apoptotic effects of grape skin extracts (GSE) and related gene expressions in human breast cancer MDA-MB-231 cells cultured in the presence of 0, 0.5, 1 and 1.5 mg/mL of GSE for 72 hours. MTT assay, trypan blue and nuclei staining showed lower cellular mitochondrial activities and increased cell deaths with a higher concentration of GSE (p<0.05). Increased cell number with fragmentated DNA of sub-G1 phase was calculated as a measure of apoptotic cell death by FACS analysis (p<0.05). In particular, apoptotic cell death caused markedly increased in the 1 and 1.5 mg/mL of GSE groups, as revealed by flow cytometry (Annexin V-FITC). RT-PCR analysis was performed on apoptotic and preapoptotic genes. Expression of the apoptosis suppressor gene bcl-2 significantly decreased, proapoptotic gene bax was significantly increased and procaspase-3 showing the presence of caspase-3 significantly decreased (p<0.05). Furthermore, bcl-2/bax ratio which is considered to be an important indicator of apoptosis, significantly decreased in a concentration-dependent manner (p<0.05). These results indicated that GSE induces apoptosis in MDA-MB-231 human breast cancer cells.

• Applied Biological Chemistry
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• v.31 no.3
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• pp.219-225
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• 1988

Reverse transcriptase gene of Avian sarcoma virus(ASV) was cloned with a thermoinducible expression vector, pPL-lambda. E. coli N4830 which carries temperature sensitive cI857 la mbda repressor, was transformed with this pPL-pol plasmid DNA. The RNA transcribed by those tranoformants was isolated and analyzed. It was shown that the inserted reverse transcriptase gene of ASV was transcribed at high-level when cells were grown at high temperature.

• Radiation Oncology Journal
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• v.18 no.3
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• pp.200-204
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• 2000

Purpose : We already reported the results that aqueous extract of Korean ginseng roots showed a marked cytotoxicity. In this study, we investigated whether combined ginseng product with X-irradiation increase the cytotoxicity of tumor cells than X-irradiation or not. Materials and Methods : Fifty gram of Korean ginseng powder mixed with 1 L of distilled water was extracted with reflux flask under condition of $100^{\circ}C$ for 5 hrs. This aquaous ginseng extract was filtered, centrifuged and then was freezed under condition of $-90^{\circ}C$ for 16-18 hrs. The freezing extract was dried with freeze drier, and then diluted. X-irradiation was given to tumor cells by 6 MeV linear accelerator. The cytotoxicity of ginseng in vitro was evaluated from its ability to reduce the clonogenecity of fibrosarcoma (FSa II) cells. In X-irradiation alone group, each 2, 4, 6 and 8 Gy was given to tumor cells. In X-irradiation with ginseng group, 0.2 mg/mL of ginseng extract was exposed to tumor cells for 1 hour before X-irradiation. Results : The yield for 50 g of ginseng extract which was treated with freezing drier was 3.13 g($6.3\%$). Cytotoxicity In vitro was measured as survival fraction which was judged from the curve, at ginseng concentration of 0.001, 0.01, 0.1 and 1 mg/mL were $0.89\pm0.04$, $0.86\pm0.06$, $0.73\pm0.01$ and $0.09\pm0.02$, respectively. Survival fraction at X-irradiation alone of 2, 4, 6 and 8 Gy were $0.81\pm0.07$, $0.42\pm0.08$, $0.15\pm0.02$, $0.03\pm0.01$, respectively. But, suwival fraction in combined group of X-irradiation and ginseng (0.2mg/ml) at each same radiation dose were $0.28\pm0.01$, $0.18\pm0.03$, $0.08\pm0.02$, $0.006\pm0.002$, respectively (p<0.05). Conclusion : The yield for ginseng extract which was treated with freezing drier was $6.3\%$. Cytotoxicty of Fsa 11 in combined ginseng with X-irradiation group was increased than that of X-irradition alone group, and its enhancing effect seemed to be added.

• Journal of Life Science
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• v.16 no.4
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• pp.605-611
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• 2006

To investigate the possible use of probiont in fish farming industry, a bacterium with inhibitory effect against Vibrio anguillarum was isolated from gastrointestinal tract of the marine fish of yellow tail. It was identified to be Bacillus amyloliquefaciens H41 based on biochemical and physiological characterization. The optimal growth conditions of the isolated strain were 1% peptone, 1.5% yeast extract, 1% sucrose, 0.5% NaCl, 0.05% $MgSO_4{\cdot}7H_20$, pH 7.0-8.0, and 20 hr of incubation between $28-35^{\circ}C$ under aeration. The culture supernatant of the isolated strain showed inhibition activity against V. anguillarum. Inhibition activity was cleared by forming a clear zone by a paper-disk method. The maximal production of growth inhibition factor was induced by cultivation under 1% peptone, 1.5% yeast extract, 1% sucrose, 1% NaCl, 0.05% $MgSO_4{\cdot}7H_20$, pH 7.5 and at $35^{\circ}C$. The highest growth inhibition factor production was observed after 16-24 hr cultivation under aeration. The culture supernatant of the isolated strain showed inhibition activity whereas no inhibition activity was shown from the standard B. amyloliquefaciens KCTC 1724 strain. The growth inhibition affected only against V. anguillarum among other pathogenic Vibrios tested here.

• Food Science and Preservation
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• v.15 no.5
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• pp.669-674
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• 2008

Mul-kimchi is more watery than traditional kimchi and is prepared using large amounts of salted water, Chinese cabbage, radishes, and carrots. The quality characteristics of Mul-kimchi prepared with Chaenomelis Fructus water extract (1, 3, or 5%, w/v) (CF Mul-kimchi) or water (control) were investigated during fermentation for 21 days at $10^{\circ}C$. The initial pH values were 6.53 (control), 4.14 (1% CF Mul-kimchi), 3.61 (3% CF Mul-kimchi), and 3.54 (5% CF Mul-kimchi). The pH did not change significantly in CF Mul-kimchi but gradually decreased in the control during fermentation. Changes in titratable acidity were reflected in pH movements. Viable lactic acid bacteria in CF Mul-kimchi were at lower levels than in the control. Viable bacterial levels in Mul-kimchi decreased with increasing concentration of CF water extract. Textural features, such as hardness, cohesiveness, chewiness, and springiness, were higher in CF Mul-kimchi than in control. Anti-oxidative activity, measured by DPPH radical scavenging and nitrite scavenging, of CF Mul-kimchi, were higher than in control, and the activities rose with increasing levels of CF water extract. The sensory qualities of 1% CF Mul-kimchi showed the highest values in taste and overall acceptability among the Mul-kimchi preparations tested.

• Journal of the Korean Applied Science and Technology
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• v.41 no.2
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• pp.375-385
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• 2024

The purpose of this study is to manufacture ice cream with perilla leaves fermented extract(5%, 10%, 15%, and 20% w/v) fermented by Lactobacillus acidophilus KCTC 3164 strain as functional additives. The physical and chemical properties(color, viscosity, pH, total acidity, melting rate, overrun) and antioxidant activity of ice cream with perilla leaves fermented extract were evaluated. The addition of perilla leaves fermented extract affected the color of the ice cream, and the melting rate increased with increasing addition of perilla leaves fermented extract. In contrast, viscosity showed a gradual decrease. Overrun increased gradually with higher levels of perilla leaves fermented extract, while pH decreased significantly, and total acidity increased. The DPPH radical scavenging activity and total polyphenol content of ice cream with perilla leaves fermented extract significantly increased with higher concentrations of fermented perilla leaves extract. The results of this study indicate that the ice cream sample with 10% fermented perilla leaves extract has a potential as a functional ice cream since it exhibited high overrun, a low melting rate, the desired viscosity, and high DPPH radical scavenging activity and total polyphenol content.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.141-146
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• 2004

Fungal products indirectly mediate anti-tumor effects in vitro and in vivo. To investigate whether Lentinus edodes might possess direct anti-tumor substance, L. edodes was extracted and tested on human papillomavirus (HPV) 16 oncogenes-associated animal tumor cells (TC-1) and in an animal tumor model. Only water extract displayed direct anti-proliferative effects in TC-1 tumor cells in vitro. This inhibition was dose-dependent, and inhibitory concentration ($IC_{50}$) was $800\;{\mu}g/mL$. Fungal extracts also showed growth inhibition to human cervical cancer cells (CaSki and HeLa) similarly to TC-1 tumor cells. When fungal extracts were added at a high dose (1.5 mg/mL), cell growth was inhibited within 6 hr following extract treatment. Cell growth inhibition was blocked by heat treatment, but not by low pH, which is indicative of heat sensitivity of this anti-proliferative substance. Cell growth suppression was mediated by apoptosis, as determined by Annexin V and propidium iodide staining. When challenged with TC-1 cells, direct intratumoral injection of fungal extracts resulted in some positive effect on tumor growth inhibition, as compared to oral delivery. Results suggest that heat labile substance of L. edodes suppresses growth of HPV oncogenes-associated tumor cells through apoptosis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.1
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• pp.76-83
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• 2016

This study investigated the quality characteristics and antioxidative activity of muffins prepared with coffee ground residue water extracts (CRE) and powder (CRP). CRE-muffins were prepared by addition of CRE (0~2.0%, w/v) to water of a basic formulation, whereas CRP-muffins were prepared by addition of CRP (0~3.0%, w/w) to the flour. The height and volume index of CRE-muffins were higher than those of control. The weight and water contents of CRE-muffins and CRP-muffins were higher than those of the control. The hardness of CRE-muffins decreased compared to the control, whereas hardness of CRP-muffins increased. The total polyphenol contents and antioxidative activity of muffin significantly increased with increasing concentrations of CRE and CRP. Muffins containing 0.5~2.0% CRE and 0.5~3.0% CRP had acceptable sensory properties (flavor, taste, texture, and overall acceptability). Therefore, this study indicated that the optimal concentrations of CRE and CRP into muffin formula are 1.0 % (w/v) and 1.0% (w/w), respectively.