• Reproductive and Developmental Biology
• /
• v.31 no.3
• /
• pp.139-143
• /
• 2007

This study was performed to investigate the reproductive characteristics of the cloned Hanwoo bulls produced by SCNT. The semen ejaculated from the cloned bulls (C-38 and C-39) and normal Hanwoo bull was properly measured the volume, the number of sperm, and the viability of frozen-thawed sperm. The sperm activity was analyzed using computer assisted sperm analysis (CASA). To analyze fertilizing ability of the cloned bulls, in vitro fertilization and artificial insemination were performed using the frozen-thawed semen. There were no differences in semen volume, sperm concentration, and the viability of frozen-thawed sperm between cloned bulls and normal bull. The difference was statistically significant in total motility, curvilinear velocity (VCL), straight-line velocity (VSL), and average-path velocity (VAP) of both cloned bulls compared to those of normal Hanwoo bull, respectively (p<0.05). The cleavage and blastocyst development rate were not different between the groups. five cloned cows were artificially inseminated using the frozen-thawed semen of C-38, two of them became pregnant. Two second generation calves (one male and one female) were produced. Based on these results, the cloned Hanwoo bulls showed normal reproductive abilities of semen parameters and sperm activity to their comparators and produced cloned calves, although there are some individual differences on the parameters.

• The Korean Journal of Food And Nutrition
• /
• v.11 no.2
• /
• pp.243-248
• /
• 1998

Ark shell was known as shellfish that had hemoglobin as blood pigment and the action of mecidine, was consumed the great part of it as raw material, though it was produced about 13,000 M/T per year. Ark shell was processed the infinitesimal quantity as conned product, bout canned ark shell had problem that occurrenced discoloration after heat treatment during processing and storage. This discoloration mechanism during processing and storage was not cleared. This study was carried out to understand characteristics of the hemoglobin as blood pigment and carotenoid as meat pigment in ark shell and management of proper processing conditions for prevention of oxidation and discoloration by thermal treatment. When treated by digestion of 0.1% BHA, 0.1% Tenox-II, 0.5% Na2EDTA, 0.05% NDGA and 3% salt soln., 0.1% BHA solution was most suitable for stability of carotenoid that the retention ratio of carotenoids were 63.1% after heating to 116$^{\circ}C$ for 120 minutes. In preparation of canned ark shell and storage at 37$\pm$1$^{\circ}C$ for 60 days, the chemical composition, pH and salinity ere stable. And contents of total carotenoid were decreased slightly from 0.83mg% to 0.727mg%. The viable cell count were 6.92$\times$103 cfu/ml at raw ark shell, after processed and storage were not detected. The predominant amino acids in the raw ark shell were glutamic acid(19.7%), arginine(16.0%), glycine(12.6%), alanine(12.2%) and aspartic acid(7.6%). When 60 days stored, the contents of amino acid were stable. And the predominant nuclotide and their related compounds in the raw ark shell were hypoxanthine(2.14$\mu$mol/g), IMP(1.94$\mu$mol/g) and ATP(0.87$\mu$mol/g), and storage at 37$\pm$1$^{\circ}C$ for 60 days, the quantity order were same as raw material.

• Journal of the Korean Society for Marine Environment & Energy
• /
• v.10 no.3
• /
• pp.155-166
• /
• 2007

We carried out a study on the marine environment, such as water temperature, salinity, density and chlorophyll ${\alpha}$, and the distribution of phytoplankton community, such as species composition, dominant species and standing crops in the Southwestern Sea of Korea during early summer 2005. According to the analysis of a T-S diagram, three characteristics of water masses were identified. We classified them into Korean and Chinese coastal water, the cold water and the oceanic water. The first was characterized by high temperature and low salinity in the surface layer influenced by river run offs from China and Korea, the second by low temperature and salinity in bottom layer originated from the bottom cold water of the Yellow Sea, and the third by high temperature and high salinity influenced by Tsushima warm currents. The internal discontinuous layer among them was formed at the intermediate depth (about $10{\sim}20\;m$ layer). And the thermal front appeared in the central parts between Tsushima warm currents and Korean and Chinese coastal waters in the Southwestern Sea of Korea. Chlorophyll ${\alpha}$ concentration was high values in the Korean coastal waters and sub-surface layers. But It was low concentration in the Tsushima warm currents regions. The $Chl-{\alpha}$ maximum layers appeared in the sub-surface layer below thermocline. The phytoplankton community in the surface and stratified layers was composed of a total of 40 species belonging to 26 genera. Dominant species were 2 diatoms, Paralia sulcata, Skeletonema costatum and a dinoflagellate, Scripsiella trochoidea. Standing crops of phytoplankton in the surface layer were very low with cell density ranging from 5 to $3.8\;{\times}\;10^3\;cells/L$. Diatoms were controlled by the expanded low salinity coastal waters of the low salinity with high concentrations of nutrients. Otherwise phytoflagellates were dominant in the high temperature regions where the Tsushima warm currents approches the Southwestern Sea of Korea in early summer.

• Journal of Life Science
• /
• v.20 no.6
• /
• pp.907-913
• /
• 2010

Human enteroviruses (HEV) are considered one of the major infectious causes of central nervous system infections such as aseptic encephalomeningitis in pediatrics. This study was focused on providing information related to genetic characteristics and diversities of HEV which prevailed between 2007 and 2009 in Busan, Korea. A total of 2,743 specimens were collected from children and screened for isolation of HEV by cell culture and RT-PCR. Among the specimins, 240 isolates were grouped into 21 different HEV serotypes using VP1 RT-PCR. The major etiological agents were CV-A6 and CV-B2 in 2007, E-6 and E-30 in 2008 and CV-B1 in 2009. The occurrence of HEV infections was the most frequent in the summer (May to August, 188 cases, 78.3%). Most of the isolates were identified from specimens from children under 10 years old, with the highest occurrence in the 2 to 4 year old range (15.2%). However, there were no significant differences between male and female children for the isolates. For analyzing genetic characterization, VP1 gene was amplified by RT-PCR and sequenced. The phylogenetic tree was established by Clustal W method using DNASTAR software. Using the sequence analysis of the VP1 region, it was classified into 2 groups; HEV-A and HEV-B. The HEV-A group contained 6 serotypes and sequences of 31 isolates were compared within each serotype. The HEV-B group contained 10 serotypes and the sequences of 41 isolates were compared within each serotype. Homology analysis of the VP1 region showed that the identity scores of HEV-A and B isolates were different. In conclusion, genetic divergences were observed among the isolates from children between 2007 and 2009 in Busan.

• Journal of Life Science
• /
• v.27 no.2
• /
• pp.202-210
• /
• 2017

As an effort to find a potential biopreservative, we isolated bacterial strains producing bacteriocin from fermented foods. A strain was finally selected and characteristics of the bacteriocin were investigated. The selected strain was identified as Bacillus subtilis E9-1 based on the 16S rRNA gene analysis. The culture supernatant of B. subtilis E9-1 showed antimicrobial activity against Gram-positive bacteria. Subtilisin A, ${\alpha}$-chymotrypsin, trypsin and proteinase K inactivated the antimicrobial activity, which means its proteinaceous nature, a bacteriocin. The bacteriocin activity was fully retained at the pH range from 2.0 to 8.0 and stable at up to $100^{\circ}C$ for 60 min. Solvents such as ethanol, isopropanol and methanol had no effect on the antimicrobial activity at the concentration of 100% but acetone and acetonitrile reduced the activity at up to 100% concentration. Cell growth of four indicator strains was dramatically decreased in dose-dependent manner. Listeria monocytogenes was the most sensitive, but Enterococcus faecium was the most resistant. Bacillus cereus and Staphylococcus aureus showed the medium sensitivity. The bacteriocin showed its antimicrobial activity against B. cereus and L. monocytogenes via bactericidal action. The number of viable cells of L. monocytogenes started to reduce after addition of bacteriocin to the minced beef. The bacteriocin was purified through acetone concentration, gel filtration chromatography and RP-HPLC. The whole purification step led to a 6.82 fold increase in the specific activity and 6% yield of bacteriocin activity. The molecular weight of the purified bacteriocin was determined to be 3.3 kDa by MALDI-TOF/TOF mass spectrometry.

• Korean Journal of Food Science and Technology
• /
• v.32 no.3
• /
• pp.659-667
• /
• 2000

Quality attributes of fresh-cut green onion(Allium fistulosum L.) as affected by rinsing and packaging were investigated in terms of flesh weight, color, viable cell counts, sensory properties during storage at $10^{\circ}C$. Fresh green onions were trimmed, cut, and rinsed with cold water(approximately $5^{\circ}C$) as well as chlorine solution(100 mg/L) and then packaged in low density polyethylene film pouches of $63\;{\mu}m$ thickness. Rinsing treatments with cold water or chlorine solution did not significantly influence changes in microbial populations but sensory characteristics, resulting in cut green onions of better visual quality as compared to the control without rinsing. Fresh-cut green onions were also rinsed with cold water and packaged in sealed bags of low density polyethylene films with different thickness(22, 36, $63\;{\mu}m$), and stored at $10^{\circ}C$ for 18 days. Thickness of polyethylene film was a significant factor for microorganisms populations and sensory attributes. Mesophilic aerobic bacterial count after 13 days for the control, packed in punched film bags, was $3.07{\times}10^6}$ CFU/g, while those for samples in hermetically sealed bags ranged only $1.74{\sim}2.02{\times}10^5}$ CFU/g. Gas composition within the sealed packages changed from normal air to about $1.3{\sim}5.4%\;O_2$ and $4.0{\sim}8.0%\;CO_2$ after 13 days of storage. Particularly, the visual sensory quality of cut green onion samples was retained better in polyethylene film bags of $63\;{\mu}m$ thickness(gas transmission rate: 600 $O_2\;mL/day{\cdot}m^2{\cdot}atm;\;2,500\;CO_2\;mL/day{\cdot}m^2{\cdot}atm$) than in the others.

• Tuberculosis and Respiratory Diseases
• /
• v.46 no.1
• /
• pp.17-24
• /
• 1999

Background : A sizable percentage of tuberculous pleurisy patients are known to have residual pleural thickening(RPT) despite adequate anti-tuberculous chemotherapy. But, the predictive factors related to the development of RPT is not well known. Therefore, we studied to determine which factors are related to the development of RPT after completion of therapy. Methods: By retrospective review of medical records, fifty-eight patients initially diagnosed as having tuberculous pleurisy between March 1995 and January 1998 were separated into two groups : 27 patients in group 1 had RPT on simple chest radiography, while 31 patients in group 2 had no RPT after 6 month of anti-tuberculous chemotherapy. The clinical characteristics, radiologic findings and pleural fluid findings of the two group were compared at the time of diagnosis and during the course of therapy. Results: 47% of patients had RPT after 6 month of chemotherapy, and RPT was more common in man than in women(54% vs 29%, p=0.092). In group 2 patients, complete resorption of pleural lesion occurred rather late stage of therapy(1-2 month: 26%, 3-4 month: 29%, 5-6 month: 45%). Group 1 patients had increased percentage of loculated pleural lesion(26 % vs 19%) and increased white blood cell and lymphocyte count, lactate dehydrogenase level in pleural fluid ($3527\pm5652$ vs $2467\pm2201$/ml, $2066\pm2022$ vs $1698\pm1835$/ml and $1636\pm1143$ vs $1441\pm923$IU/mL respectively) than group 2 at the time of diagnosis, but statistically insignificant. Duration of symptom prior to treatment, size of pleural effusion, presence of parenchymal lung lesion, level of total protein, glucose and adenosine deaminase(ADA)activity in pleural fluid were similar in both group. Conclusion: 53% of tuberculous pleurisy patients showed slow but complete resorption of pleural lesion after 6 month of chemotherapy. But, no clinical, radiological and pleural fluid findings are predictive for the development of RPT.

• Food Science and Preservation
• /
• v.20 no.3
• /
• pp.304-316
• /
• 2013

To determine the appropriate harvest maturity of mulberry to prolong the freshness during distribution, mulberries were classified into three groups (80%, 90%, and 100%) based on their degree of maturity and then compared for their firmness, color, anthocyanin, soluble solids content, pH, titratable acidity, viable cell, mold and sensory quality. They were then investigated for quality changes by maturity under different distribution temperature at $20^{\circ}C$, $10^{\circ}C$ and $0^{\circ}C$. Immediately after harvest, the 80% matured mulberries were shown to be the firmest and 1.74 and 2.64 times firmer than 90% and 100% matured mulberries respectively. The more mature the mulberries were the lower the "a" value was while anthocyanin content was higher. The soluble solids content and pH of mulberries increased as they matured. Less mature the mulberries were the higher titratable acidity was and lower microbial levels in mulberries were. In terms of sensory quality, color of the 100% matured mulberries was the highest but the 90% matured mulberries were most preferred based on other sensory indexes. In comparison to storability of mulberries by maturity, although the firmness of the 80% matured mulberry decreased rapidly, they were the firmest during distribution periods. The level of mold of the 100% matured mulberries was higher than others. Moreover, the more mature mulberries were the quicker they deteriorated. According to quality indexes, depending on maturity and sensory evaluation of mulberry distributed at different temperatures, the storability of the 80 and 90% matured mulberries were higher than that of the 100% matured mulberries. In conclusion, judging by their sensory quality, the 90% matured mulberries were more appropriate for harvesting than the 80% matured mulberries.

• Journal of Life Science
• /
• v.23 no.3
• /
• pp.415-425
• /
• 2013

This study compared the characteristics of five Bacillus strains capable of aerobic and anaerobic growth, CBW3, CBW4, CBW9, CBW14 and EBW10. They were isolated and selected from a polychaete, Perinereis aibuhitensis, which is known as a good degrader of organic compounds in marine wetland. Based on a 16S rRNA sequence, CBW3 and CBW14 were found to share more than 99.8% similarity with B. nanhaiensis, B. arsenicus and B. barbaricus. CBW4, CBW9 and EBW10 shared 92.7%, 99.8%, and 99.8% similarity with B. anthracis, B. algicoa and B. thuringiensis, respectively. The temperature, salinity, and pH ranges of the cell growth of the Bacillus strains were $4-45^{\circ}C$, 0-17%, and pH 5-pH 9, respectively. All Bacillus strains were found to exhibit enzyme activities for the degradation of casein and starch. Notably, strain EBW10 exhibited the enzyme activities for all the tested macromolecules, DNA, casein, starch, cellulose, and four kinds of Tweens, which suggests the possibility that it had protease, amylase, cellulose, and lipase. All five Bacillus strains had alkaline phosphatase activities, and the strains CBW3, CBW4, and EBW10 also had acid phospatase. Strains CBW3 and EBW10 exhibited the enzyme activities both for esterase (C4) and esterase lipase (C8). The analysis of fatty acids revealed that in all strains, major fatty acids were anteiso $C_{15:0}$ and iso $C_{15:0}$.

• The Korean Journal of Food And Nutrition
• /
• v.20 no.1
• /
• pp.53-62
• /
• 2007

In this study, physicochemical, microbiological and organoleptic analyses were carried out on cabbage kimchi, a representative fermented food, that was made with 0.5%, 1.0%, and 1.5% mulberry leaf powder during fermentation. This kimchi was then compared to, kimchi without added mulberry leaf powder. The pH values showed minimal differences between the two types of kimchi at the beginning of fermentation. The total acidities were low in every plot of kimchi and increased according to the fermentation. The total microbial cell and Lactobacilus counts increased rapidly in the exponential phase according to the fermentation, and showed little increase in the stational phase. Among the analyzed plots, the lowest population was found in the kimchi containing 1.0% of mulberry leaf powder. This kimchi, in particular, also had the best quality scores, overall acceptance and organoleptic test results during fermentation. Fermentation was slowed in the kimchi with mulberry leaf powder, according to the amount of added as compared to the kimchi without it also showed less acidity. The color appearance, however, of the kimchi with added mulberry leaf powder, was inferior to that of the kimchi without mulberry leaf powder.