• Journal of Embryo Transfer
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• v.18 no.1
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• pp.1-14
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• 2003

This study was conducted to investigate that the immature and mature oocytes of porcine can be cryopreserved by vitrification. Oocytes were centrifuged to polarize the cytoplasmic lipid droplets. The lipids were removed from cytoplasm by micromanipulation. Delipated oocytes were centrifuged after being preincubated with cytochalasin B(CB) fer 10 min, and lipid droplets were removed. Centrifuged oocytes were treated with CB and centrifuged to polorize lipid droplets but not delipated and control oocytes is not-treatment. Oocytes of three types were vitrified in electron microscope(EM) grids. The results of survival, maturation and cleavage rates were as follows. 1 The survival rates of immature oocytes were 15.1%, 0% and 0% in the Delipated, Centrifuged and Control after vitrification, respectively, and its rate of Delipated wassignificantly higher than Centrifuged and Control(P<.01). 2. The survival rates of mature oocytes were 12.21%, 0% and 0% in the Delipated, Centrifuged and Control after vitrification, respectively, and its rate of Delipated was significantly higher than Centrifuged and Control(P<.01). 3 The maturation rates of immature oocytes were 37.5% and 68.9% for metaphase II in the Delipated after vitrification and Non-vitrification, respectively, and its rate of Non-vitrification was significantly higher than Delipated after vitrification(P<.01). 4. The cleavage rates of immature oocytes were 12.5%, 0%, 0% and 56.1% in the Delipated, Centrifuged, Control after vitrification and Non-vitrification, respectively. It's rate of Delipated was higher than Centrifuged and Control, but there were no significant difference, and its rate of Non-vitrification was significantly higher than Delipated, Centrifuged and Control(P<.05). 5 The cleavage rates of mature oocytes were 25.0%, 0%, 0% and 67.9% in the Delipated, Centrifuged, Control after vitrification and Non-vitrification, respectively. It's rate of Delipated was higher than Centrifuged and Control, but there were no significant difference, and its rate of Non-vitrification was significantly higher than Delipated, Centrifuged and Control(P<.05).

• Food Science of Animal Resources
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• v.37 no.6
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• pp.799-803
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• 2017

In the present study, centrifugation and filtration pretreatments were evaluated to decrease sample preparation time and to improve the sensitivity and specificity of multiplex polymerase chain reaction (PCR) for the detection of low levels of pathogenic Escherichia coli in various foods. Pathogenic E. coli (E. coli NCCP11142, E. coli NCCP14037, E. coli NCCP 14038, E. coli NCCP14039, and E. coli NCCP15661) was inoculated into pork, beef, and baby leafy vegetables at 1, 2, and 3 Log CFU/g. The samples were shaken 30 times (control), then centrifuged or filtered. DNA extracts from the samples were subjected to PCR using the $Powerchek^{TM}$ Diarrheal E. coli 8-plex Detection Kit. In the pork samples, no E. coli was detected in the control samples, while E. coli were detected in 100% of 3-Log CFU/g inoculated and centrifuged samples, and in 100% of 2 and 3-Log CFU/g inoculated, and filtered samples. In the beef samples, all control samples appeared to be E. coli-negative, while E. coli was detected in 50-75% of centrifuged samples, regardless of inoculated level, and in 100% of 2 and 3-Log CFU/g inoculated, and filtered samples. In baby leafy vegetables, E. coli were not detected in 25-50% of the control samples, while E. coli were detected in 0-25% of the centrifuged samples, and 75-100% of the filtered samples, depending on the inoculum amount. In conclusion, filtration pretreatment can be used to minimize sample preparation time, and improve the sensitivity and specificity of rapid detection of pathogenic E. coli in various foods.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.12
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• pp.1725-1731
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• 2002

The distribution and activities of hydrolytic enzymes (cellulolyti, hemicellulolytic,pectinolytic and others) in the rumen compartments of Hereford bulls fed 100% alfalfa hay based diets were evaluated. The alfalfa proportion in the diet was gradually increased for two weeks. Whole rumen contents were processed into four fractions: Rumen contents including both the liquid and solid fractions were homogenized and centrifuged, and the supernatant was assayed for enzymes located in whole rumen contents (WRE); rumen contents were centrifuged and the supernatant was assayed for enzymes located in rumen fluids (RFE); feed particles in rumen contents were separated manually, washed with buffer, resuspended in an equal volume of buffer, homogenized and centrifuged and supernatant was assayed for enzymes associated with feed particles (FAE); and rumen microbial cell fraction was separated by centrifugation, suspended in an equal volume of buffer, sonicated and centrifuged, and the supernatant was assayed for enzymes bound with microbial cells (CBE). It was found that polysaccharide-degrading proteins such as $\beta$-1,4-D-endoglucanase, $\beta$-1,4-D-exoglucanase, xylanase and pectinase enzymes were located mainly with the cell bound (CBE) fraction. However, $\beta$-D-glucosidase, $\beta$-D-fucosidase, acetylesterase, and $\alpha$-L-arabinofuranosidase were located in the rumen fluids (RFE) fraction. Protease activity distributions were 37.7, 22.1 and 40.2%, and amylase activity distributions were 51.6, 18.2 and 30.2% for the RFE, FAE and CBE fractions, respectively. These results indicated that protease is located mainly in rumen fluid and with microbial cells, whereas amylase was located mainly in the rumen fluid.

• Applied Biological Chemistry
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• v.37 no.3
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• pp.168-174
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• 1994

Effects of filtration and centrifugation on the oxidative stabilities of sesame oils during storage at $70^{\circ}C$ were studied by combination of determining peroxide values and conjugated dienoic acid values of oils and measuring the hexanal formation using headspace gas chromatography. Crude sesame oil from roasted seeds contained more free fatty acids, conjugated dienes, and metals (Fe, Cu, Mg and Zn); on the other hand, higher contents of moisture and ${\gamma}-tocopherol$ were found in the filtered or centrifuged oil. Only filtered oil contained more peroxides than the crude oil in spite of the color advantage of the highest L and b values among three oils. All the oils showed the tendency of increasing in total color difference during storage at $70^{\circ}C$, fatty acid compositions were relatively constant except for decreasing tendency of linoleic acid in filtered oil. No significant difference at 1% in the oxidative stabilities was observed between centrifuged oil and crude oil with higher susceptibility to the oxidation in the filtered oil. Centrifuged sesame oil was the best in the aspect of both oxidative stability and the oil color.

• Food Science of Animal Resources
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• v.33 no.4
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• pp.501-507
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• 2013

Lysozyme was trapped from $2{\times}$ diluted egg white using Amberlite FPC 3500 ion exchange resin (1 g/10mL of egg white). The lysozyme bound to the resin was recovered using 0.1 N glycine-NaOH buffers, pH 9.0, containing 0.5 M NaCl. After separating lysozyme, the pH of the egg white solution was adjusted to 4.75 and centrifuged to remove interfering proteins. The supernatant was collected, added with 2.5% citric acid and 5.0% ammonium sulfate combination to precipitate egg white proteins, except for ovalbumin. After centrifugation, both supernatant (S1) and precipitant were collected. The precipitant was dissolved with 4 volumes of distilled water, and then 2.0% ammonium sulfate and 1.5% citric acid combinations added, stirred overnight in a cold room, and centrifuged. The resulting supernatant (S2) was pooled with the first supernatant (S1), desalted using an ultrafiltration unit, heat-treated at $70^{\circ}C$ for 15 min, and then centrifuged. The supernatant was collected as an ovalbumin fraction and lyophilized. The separated proteins were confirmed using Western blotting. The yield of lysozyme and ovalbumin was > 88.9% and > 97.7%, respectively, and the purity of lysozyme and ovalbumin was > 97% and 87%, respectively. The results indicated that the protocol was simple, and separated lysozyme and ovalbumin effectively.

• Journal of Embryo Transfer
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• v.19 no.1
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• pp.35-42
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• 2004

The purpose of this study was to evaluate the effects of Cytochalasin B treatment on the survivability The different concentration and exposed times of CB of porcine embryos frozen by vitrification were observed. The results were summarized as follows ; 1. The survivability rates of the porcine embryos treated CB(60.5%) were significantly higher than non-treated(32.8%)(p＜0.1). However the recovered with normal morphology rates(84.2%) were no significantly different than non-treated(81.9%). 2. We observed by different concentration of CB treatment, the group of CB treated with 7.5 $\mu\textrm{g}$/$m\ell$ were significantly showed a higher of normal morphology(44/45; 98%) and viability rate(33/45;73%) than other groups(morphology: 65∼70%, viability: 15∼74%)(p<0.05). While the control was lower as 70% of morphology and 38% of viability. 3. We examined exposed time of in-vitro CB treated embryos, the group of more than 20 minutes exposed were significantly were observed a higher rates of normal morphology and viability(p<0.05). And the group of 13 minutes, 14,000 rpm centrifuged(64%) were significantly higher than non-centrifuged(36%). Survivability of porcine embryos were improved in CB treated group. It suggested that 7.5 $\mu\textrm{g}$/$m\ell$ concentration of CB treatment, 20 minutes exposed times and 13 minutes, 14000 rpm centrifuged prior to vitrification improve normal morphology and survivability rates.

• Journal of Pharmaceutical Investigation
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• v.30 no.1
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• pp.51-54
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• 2000

A column-switching high performance liquid chromatographic method has been developed for the determination of a fluconazole in human plasma. Each plasma sample was centrifuged for 10 min at 5000 g. After an aliqout of the supernatant was taken to nylon microcentrifuge filter, these samples were centrifuged for 10 min at 5000 g. An aliqout of the supernatant was injected directly onto the HPLC column. Deionized water was run for 2 min at a flow rate of 1.0 ml/min to retain fluconazole in an extration column, while proteins and endogenous interferences were eluted to the waste. The analyte was then back-flushed onto an analytical column, $C_{18}$ reversed-phase column. The mobile phase for analytical column, 0.01 M sodium acetate (pH 5.0)-methanol (65:35, v/v), was run at a flow rate of 1.0 ml/min. The column effluent was monitored by ultraviolet detection at 261 nm. The retention time for fluconazole was 11.76 min in human plasma. The detection limit for fluconazole in human plasma was $0.2\;{\mu}g/ml$. No interference from endogenous substances was observed.

• Journal of the korean veterinary medical association
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• v.17 no.1
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• pp.45-50
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• 1981

The adult New Hampshire female chickens were phlebotomized and the blood heparinized was centrifuged. The packed cell volume was made and the hematocrit, per centage of the blood that is red cells, was reschuffled of $10\%,30\%,50\%, and 70\%$

• The Korean Journal of Food And Nutrition
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• v.2 no.1
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• pp.27-31
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• 1989

Studies were conducted on the preparation methods of strawberry jam. Strawberry was homogenized and centrifuged to serum-pulp portion. Concentration of strawberry serum was carried out at 55~58$^{\circ}C$ under pressure of 30~60mmHg. Strawberry jam bases were mixed throughly and stuffed in retortable pouch, The pouch was sterilized to make a new strawberry jam. The characteristics of new type ism was analyzed gas chromatographic profile, and sensory evaluations.

• Journal of Dairy Science and Biotechnology
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• v.38 no.3
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• pp.161-167
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• 2020

Cheese pizzas fortified with casein phosphopeptide (CPP) and calcium were subjected to an in vitro digestion to assess whether CPP could prevent the precipitation of calcium. The total calcium content of the cheese pizzas was adjusted to 1,000 mg per pizza (~370 g) with the addition of calcium originating from eggshells. Two levels of trypsin-digested caseins (367 and 459 mg), with a CPP content of ~20%, were added to each pizza. The in vitro digested pizzas were then centrifuged and the supernatant was mixed with Na₂HPO₃ at 37℃ to estimate the possible soluble effect of CPP on calcium. After 24 h of reaction, the solution was centrifuged and the calcium content in the resultant supernatant was analyzed by inductively coupled plasma-atomic emission spectroscopy. One-way statistical analyses showed that CPP had a positive effect on the solubilization of calcium against phosphate (p<0.05). Cheese pizza supplemented with 459 mg of CPP powder was able to prevent precipitation of calcium by 98.8%, whereas no CPP-added cheese pizza solubilized 86.4% of the calcium. A sensory test was also carried out, revealing that panelists could not discern the bitter taste of the CPP added to the pizzas.