• Journal of the East Asian Society of Dietary Life
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• v.14 no.2
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• pp.131-134
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• 2004

This study was carried out to investigate the shelf life of Shepherd's purse(Capsella bursa-pastoris) Kimchi during fermentation at 1$0^{\circ}C$. Capsella bursa-pastoris was treated without or with blanching. The viable cells of lactic acid bacteria(LAB) of raw and blanched Kimchi after fermentation for 15 days at 1$0^{\circ}C$ were 7.91 log CFU/mL and 6.4 log CFU/mL, respectively. The viable cells of LAB of Capsella bursa-pastoris Kimchi at 1$0^{\circ}C$ were lower in the blanched one when compared to the raw one. The pH of raw Kimchi was lower than that of the blanched one during fermentation for 25 days at 1$0^{\circ}C$. The viable cells of total bacteria of the blanched Kimchi were lower than that of non-blanched one during fermentation at 1$0^{\circ}C$. The ascorbic acid and chlorophyll contents decreased more in the blanched Kimchi when compared to that treated without heat. The sensory quality of the blanched Kimchi was a little inferior to that treated without heat during fermentation.

• Journal of Microbiology and Biotechnology
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• v.15 no.6
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• pp.1377-1383
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• 2005

In a cDNA microarray experiment using Cy3 and Cy5 as labeling agents, particularly for the direct design, cDNAs from some genes incorporate one dye more efficiently than the other, which is referred to as the gene-specific dye bias. Dye-swaps, in which two dyes are switched on replicate arrays, are commonly used to control the gene-specific dye bias. We developed a simple procedure to extract the gene-specific dye bias information from a partial dye swap experiment. We detected gene-specific dye bias by identifying outliers in an X-Y plane, where the X axis represents the average log-ratio from two sets of dye swap pairs and the Y axis exhibits the average log ratio of four forward labeled arrays. We used this information for detecting differentially expressed genes, of which the additionally detected genes were validated by real-time RT-PCR.

• Journal of the Korean Society of Safety
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• v.32 no.5
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• pp.115-121
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• 2017

This paper is to introduce the main modeling assumptions and data structures associated with right-censored data to describe the successful methodological ideas for analyzing such a field-failure-data when components operating in different environments. The Kaplan - Meier method is the most popular method used for survival analysis. Together with the log-rank test, it may provide us with an opportunity to estimate survival probabilities and to compare survival between groups. An important advantage of the Kaplan - Meier curve is that the method can take into account some types of censored data, particularly right-censoring. The above non-parametric method was used to verify the equality of parts life used in different environments. After that, we performed the life distribution analysis using the parametric method. We simulated data from three distributions: exponential, normal, and Weibull. This allowed us to compare the results of the estimates to the known true values and to quantify the reliability indices. Here we used the Akaike information criterion to find a suitable life time distribution. If the Akaike information criterion is the smallest, the best model of failure data is presented. In this paper, no-nparametrics and parametrics methods are analyzed using R program which is a popular statistical program.

• Journal of Pharmaceutical Investigation
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• v.39 no.3
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• pp.207-216
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• 2009

Fluconazole is used as an orally administrated antifungal drug for the treatment of tinea corporis, candidiasis including skin mycotic pneumonia infections. The dosage of fluconazole varies with indication ranging from 50 mg/day to 400 mg/day. The fluconazole capsule 50 mg (3 capsules daily) is already available in Korean market. To improve the patient compliance, a fluconazole tablet 150 mg (once a day administration) was developed recently. The purpose of this study was to evaluate the bioequivalence of three doses of fluconazole capsule 50 mg (Diflucan 50 mg, Pfizer Korea Inc., as a reference drug) and a single dose of fluconazole tablet 150 mg (Plunazol 150 mg, Daewoong Pharm. Co., Korea) according to the guidelines of the Korea Food and Drug Administration (KFDA). The bioequivalence for three capsules of Diflucan 50 mg and a single tablet of Plunazol 150 mg was investigated in twenty-four healthy male volunteers under a randomized 2${\times}$2 crossover trial design. The average age of twenty-four volunteers was 24.78${\pm}$3.27 year-old, average height was 175.56${\pm}$5.45 cm and average weight was 67.24${\pm}$6.86 kg. After three capsules of Diflucan 50 mg or a single tablet of Plunazol 150 mg were orally administered, blood was taken at predetermined time intervals and the plasma concentrations of fluconazole in plasma were determined using LC-MS-MS. The 90% confidence intervals for the main parameters of statistical results after logarithmic transformation were AUCt 0.9272-1.0084 and Cmax 0.8423-0.9544 respectively, which are in the range of log 0.8 to log 1.25 and the statistical results of additional parameters (AUClast, t1/2 and MRT) were also in the 90% confidence interval that is in the range of log 0.8 to log 1.25. Therefore, the results of this study confirm the bioequivalence of three capsules of Diflucan 50 mg to one tablet of Plunazol 150 mg.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.16 no.2_3
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• pp.43-51
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• 2010

The changes in quality and shelf life of smoked pork belly according to packaging methods were investigated during storage at $5{\pm}1^{\circ}C$ up to 12 days. Three packaging treatments including air-containing packaging (AC), vacuum packaging (VP), and packaging incorporated with oxygen scavenger (OS) were applied in this experiment. In all treatments, the initial total aerobic plate count (TPC) was 2.4 log cfu/g which was increased with storage period. The rapidest increase of TPC was observed in the AC samples, followed by OS and VP. The VP samples showed inhibiting effects on the growth of Pseudomonas spp. and coliforms over the storage. The TBA values were increased in the order of AC-OS-VP. The VBN values of the VP and OS samples tended to be increased slower than the AC samples during the storage. According to the sensory evaluations, the point of losing marketability in the raw AC, OS, and VP samples was determined to be the day 8, 10, and 12, respectively. However, the evaluations for the cooked samples showed the AC and OS samples preserved the marketing value until the day 10 and 12, while the VP samples until the day 12 except in the parameter of texture. In conclusion, it was found that the most appropriate packaging method for preserving the quality and extending the shelf life of chilled smoked pork belly is vacuum packaging.

• Food Science and Preservation
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• v.16 no.5
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• pp.636-643
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• 2009

Inactivation by UV-C irradiation of Escherichia coli O157:H7 and Listeria monocytogenes inoculated onto washed carrots was examined. Carrot samples were inoculated with 6-7 log CFU/mL of E. coli O157:H7 or L. monocytogenes, treated with doses of 0, 1, 3, 5, or $10\;kJ/m^2$ UV-C, and stored at $4{\pm}1^{\circ}C$ for 8 d. The populations of E. coli O157:H7 and L. monocytogenes significantly decreased with increasing irradiation dose (p<0.05). In particular, E. coli O157:H7 and L. monocytogenes populations fell significantly by 2.35 and 2.38 log CFU/g at $10\;kJ/m^2$, respectively, compared to control values. UV-C irradiation inhibited color changes and decreased the whiteness index in carrot during storage, compared to controls. Sensory evaluation results showed that UV-C-treated carrots had better sensory characteristics than did the control. Therefore, the results suggest that UV-C irradiation could be useful to improve the microbial safety and sensory qualities of fresh-cut carrots during storage.

• Molecules and Cells
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• v.27 no.2
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• pp.175-181
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• 2009

The myosin light chain kinase (MYLK) gene encodes both smooth muscle and nonmuscle cell isoforms. Recently, polymorphisms in MYLK have been reported to be associated with several diseases. To examine the genetic effects of polymorphisms on the risk of asthma and related phenotypes, we scrutinized MYLK by re-sequencing/genotyping and statistical analysis in Korean population (n = 1,015). Seventeen common polymorphisms located in or near exons, having pairwise $r^2$ values less than 0.25, were genotyped. Our statistical analysis did not replicate the associations with the risk of asthma and log-transformed total IgE levels observed among African descendant populations. However, two SNPs in intron 16 (+89872C> G and +92263T> C), which were in tight LD (|D'| = 0.99), revealed significant association with log-transformed blood eosinophil level even after correction multiple testing ($P=0.002/P^{corr}=0.01$ and $P=0.002/P^{corr}=0.01$, respectively). The log-transformed blood eosinophil levels were higher in individuals bearing the minor alleles for +89872C> G and +92263T> C than in those bearing other allele. In additional subgroup analysis, the genetic effects of both SNPs were much more apparent among asthmatic patients and atopic asthma patients. Among atopic asthma patients, the log-transformed blood eosinophil levels were proportionally increased by gene-dose dependent manner of in both +89872C> G and +92263T> C(P = 0.0002 and P = 0.00007, respectively). These findings suggest that MYLK polymorphisms might be among the genetic factors underlying differential increases of blood eosinophil levels among asthmatic patients. Further biological and/or functional studies are needed to confirm our results.

• Korean Journal of Poultry Science
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• v.42 no.3
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• pp.215-221
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• 2015

Chicken breast meat samples were injected with marinade solution (salt, sugar, phosphate, monosodium glutamate, and nucleic acid) with or without 2% citrus peel extract (CPE), and then a subset were irradiated with a 1 or 2 kGy electron beam (EB) and/or subjected to high-pressure (HP) at 300 or 400 MPa. The initial total aerobic bacterial (TAB) count of the control sample was 4.57 log CFU/g and reached 7.17 log CFU/g after 3 days of storage at $4^{\circ}C$. The 2 kGy EB reduced the TAB count to 4.61 log CFU/g after 7 days. The 400 MPa HP treatment was also effective in reducing the TAB count, but the effect was slightly less than that noted with the 2 kGy EB. The CPE, in combination with the EB and HP, decreased the TAB count by 1.71 and 1.32 log CFU/g at the initial stage and further decreased the count during storage. The 2 kGy EB and the HP (300 and 400 MPa) increased the thiobarbituric acid-reactive substances value, whereas the CPE did not show an antioxidative effect. The EB and HP caused no difference in the sensory qualities. In contrast, the CPE decreased all sensory qualities tested. Sensory panelists commented that the samples with CPE were not in the "rejection" category but were "unfamiliar" for chicken breast meat. In conclusion, the EB was more effective than HP in improving the microbial quality of marinated chicken breast meat. The use of CPE in the marinade solution may synergistically increase the shelf life; however, it is necessary to develop an appropriate formulation to ensure that the sensory qualities are maintained.

• Journal of the Korean Wood Science and Technology
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• v.33 no.1 s.129
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• pp.77-86
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• 2005

In order to investigate the ability of log wood for oak mushroom production as a source of an alternative energy, both chemical and physical characteristics of log wood were investigated according to the cultivation periods. Also, both chemical and physical characteristics of material that treated by steam explosion were investigated to confirm the pretreatment effect by remaining enzyme as a control. The contents of ash, water-, alkali- and organic soluble extracts have been increased after the inoculation. It appeard that holocellulose contents substantially decreased and the contents of lignin as another main component of wood remained constant after the inoculation. However this result implied that indeed, a sufficient amount of lignin has been degraded paritially by enzymes of oak mushroom Lentinus edodes if we consider that the amount of holocelulose was substantially reduced. It also indicated that the degree of degradation gradually progressed but crystallinity decreased after the inoculation. The contents of water-, alkali- and organic soluble extracts have been increased by steam explosion. Holocellulose contents increased within narrow limits and lignin contents remained constant. However the contents of holocellulose and lignin have been decreased by steam explosion, considering that the amount of other extractives was relatively increased. The degree of crystallinity and lignin contents reduction by steam explosion was almost similar to the result obtained by increasing cultivation periods. According to the results, log woods for mushroom production have a potential as material for developing alternative energy.

• Food Science and Preservation
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• v.15 no.4
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• pp.606-611
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• 2008

Myungran Jeotkal, Korean fermented seafood, and its ingredients(hot red pepper powder, ginger, garlic, and seasoning mix) were irradiated with 0, 0.5, 1.0, 2.0, and 5.0 kGy of gamma rays and stored at 4C for 4 weeks to determine changes in microbiological and sensory characteristics. Water activities of Myungran Jeotkal, hot red pepper powder, ginger, garlic, and seasoning mix were 0.89 0.56, 0.98, 0.99, and 0.07, respectively. Myungran Jeotkal was observed to be initially contaminated. Total aerobic bacteria, yeast and mold, and coliform levels were 6.7, 4.3, and 3.6 log CFU/g, respectively. Irradiation at 2 kGy afforded approximately a 4 log reduction in total aerobic bacteria, and a 3 log drop in both yeast and mold levels and coliform bacteria(P<0.05). No viable microbial cells were detected in Myungran Jeotkal after 5 kGy of irradiation(at a detection limit of 101 CFU/g). The total aerobic bacterial level in red pepper powder was 6.3 log CFU/g and this component, of the tested ingredients, contributed most to the microbial contamination of Myungran Jeotkal. The initial count of total aerobic bacteria, 6.3 log CFU/g, was significantly reduced to 4.5 log CFU/g after irradiation(P<0.05). Sensory evaluation showed that gamma irradiation of up to 5.0 kGy did not adversely affect overall acceptability of Myungran Jeotkal or its ingredients during cold storage. Therefore, gamma irradiationwas effective to extend the shelf-life of Myungran Jeotkal.