• Fisheries and Aquatic Sciences
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• v.22 no.1
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• pp.1.1-1.8
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• 2019

Five experimental diets were formulated to evaluate the effects of dietary enzymatically hydrolyzed tuna by-product on growth, non-specific immune responses, and hematology of juvenile rainbow trout (Oncorhynchus mykiss). A basal diet with 50% of fishmeal was used as control (CON) and four other diets replaced 12.5% ($TBB_{12.5}$), 25% ($TBB_{25}$), 37.5% ($TBB_{37.5}$), and 50% ($TBB_{50}$) of fish meal in the CON diet. Juvenile rainbow trout ($4.87{\pm}0.05g$) were randomly distributed into 15 tanks (50 L) and fed 3-4% of wet body weight two times a day. At the end of 7 weeks of feeding trial, weight gain, specific growth rate, feed efficiency, and protein efficiency ratio of fish fed CON diet were significantly higher than those of fish fed $TB_{50}$ diet (P < 0.05). But there were no significant differences among fish fed CON, $TBB_{12.5}$, $TBB_{25}$, and $TBB_{37.5}$ diets (P > 0.05). There were no significant differences in GPT levels among fish fed CON, $TBB_{12.5}$, $TBB_{25}$, and $TBB_{37.5}$ diets. Also, there were no significant differences in lysozyme, superoxide dismutase, glucose, and total protein levels in all experimental diet (P > 0.05). The broken-line analysis indicated that the minimum dietary level of enzymatically hydrolyzed tuna by-product to replace fishmeal could be 29.7% in rainbow trout. These results indicated that the optimum level of dietary enzymatically hydrolyzed tuna by-product could replace greater than 29.7% but less than 37.5% of fishmeal in juvenile rainbow trout diet.

• Microbiology and Biotechnology Letters
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• v.2 no.1
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• pp.13-17
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• 1974

A strain of Streptomyces sp. which producing a metal containing proteolytic enzyme was isolated from soil and some properties of this enzyme were investigated. The following results were obtained. 1. Optimal pH and temperature of this enzyme were pH7.0 and 37$^{\circ}C$ 2. This enzyme was easily inactivated with heat treatment: for example, by the treatmentat 37$^{\circ}C$ for 100 minutes the activity of the enzyme was decreased to about 50 per cent of intial actively but this enzyme was stable at neutral pH. 3. The activity of this enzyme was not inhibited by $Mg^{＋＋}$, $_Mn^{＋＋}$, $Ca^{＋＋}$, Pb$^{＋＋}$, or $Ba^{＋＋}$ ect. but strongly inhibited by Hg$^{＋＋}$, Co$^{＋＋}$, Ag$^{＋}$, Cu$^{＋＋}$, or Cd$^{＋＋}$. 4. This enzyme was strongly inhibited by EDTA but was not inhibited by oxalic acid, citric acid, 2, 4-dinitrophenol, $\varepsilon$-aminocaproic acid, cysteine, or thiourea.

• Applied Biological Chemistry
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• v.36 no.2
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• pp.86-92
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• 1993

Myrosinase from radish was purified by DEAE Bio-Gel, Con-A, and Superose-6 column. The purified myrosinase(II) possessed 2 subunits, and their molecular as determined by SDS-polyacrylamide gel electrophoresis were 53 and 39 KD, respectively. The specific activity of purified enzyme was 37,500 units/mg. The enzyme was purified approximately 44-fold compared to the crude enzyme. Optimum pH of the myrosinase was $6.5{\sim}7.0$ in phosphate and Tris-HCl buffer solutions. Optimum temperature of the enzyme was $37{\sim}38^{\circ}C$. The enzyme was stable at pH 7.0, and less than $30^{\circ}C$. Cu or Hg ion significantly inhibited the enzyme activity, but ascorbic acid enhanced, resulting in a maximum activity by 1 mM ascorbic acid. Among the ascorbic acid analogues, dehydroascorbic acid did not affect, whereas others showed a little effect, but less than ascorbic acid itself. Individual 2-mercaptoethanol and dithiothreitol (reducing agents) did not enhance the enzyme activity. but 2-mercaptoethanol effect was enhanced when mixed with ascorbic acid.

• Fisheries and Aquatic Sciences
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• v.6 no.1
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• pp.7-12
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• 2003

Chitinase and chitobiase produced by Aeromonas sp. J-5003 were purified and characterized. The chitinase was purified to 19.4 folds by gel chromatography and ion-exchange chromatography with the overall yield of $2.2\%$ and the specific activity of 93.1 unit/mg. The purified enzyme showed a single band on SDS-PAGE with MW 54kDa. The optimum pH and temperature of the purified chitinase were 7.0 and $37^{\circ}C$, respectively, and this enzyme stable in the range of pH 6.0 to 10.0 below $37^{\circ}C$. $Mg^{2+},\;Ca^{2+}\;and\;Na^+$ slightly stimulated the chitinase activity. However, $Hg^{2+}\;and\;Fe^{3+}$ inhibited chitinase activity. The chitobiase was purified by Sephacryl HR-l00 gel chromatography and DEAE-Sephadex A-50 ion-exchange chromatography with 33.5 purification folds and $4.3\%$ yield. The purified enzyme showed a single band with MW 63 kDa. The optimum pH and temperature of the purified chitobiase were 7.0 and $37^{\circ}C$, respectively. And this enzyme was stable in the range of pH 6.0 to 9.0 and at the temperature below $37^{\circ}C$. The enzyme activity was increased by $Mn^{2+}$, but it was inhibited by $Ag^+$.

• Microbiology and Biotechnology Letters
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• v.45 no.1
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• pp.12-18
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• 2017

Microbial strains exhibiting proteolytic activity were isolated from kimchi, one of traditional fermented foods in Korea. Eight strains formed clear zones around their colonies when grown on TSA plates supplemented with skim milk. MBE/L865 exhibited 2.6-fold higher protease activity than that of control strain (Bacillus subtilis KCTC13112). MBE/L865 was identified as B. subtilis and deposited in the Korean Collection for Type Cultures under the accession number of KCCM43059. The optimum growth conditions for B. subtilis KCCM43059 were determined to be $37^{\circ}C$ and pH 8. The strain showed maximum protease activity ($429.37{\pm}18.65U/mg$ protein) at $60^{\circ}C$ and pH 6. Further, B. subtilis KCCM43059 had a higher salt (NaCl) tolerance than that of the control strain.

• Food Science and Preservation
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• v.14 no.5
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• pp.516-525
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• 2007

The effect on quality improvement of Chokochujang by the addition of green tea extract (GT) was evaluated on the basis of total cell numbers, pH, acidity, sugar content and sensory evaluation during its storage at $25^{\circ}C$ and $37^{\circ}C$ for 3 weeks. A dorminant strain was isolated from the Chokochujang and identified as Bacillus amyloliquefaciens ER282 based on the 16S rDNA sequence. The ethanol extract from GT was investigated for its antibacterial activity aid showed good activities enough to use for Chokochujang as a natural preservative. Growth of microorganisms was significantly inhibited by adding GT extract to Chokochujang but pH, acidity, sugar content and color was not much changed. Sensory evaluation and overall preference, however, was continuously declined as storage period increased, whereas the addtion of 3% GT extract could delay the quality loss of Chokochujang during storage at $25^{\circ}C$ and $37^{\circ}C$ for 3 weeks.

• Journal of Dental Rehabilitation and Applied Science
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• v.34 no.1
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• pp.10-16
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• 2018

Purpose: The purpose of this study was to evaluate distalizing effects from the Pendulum appliance on vertical component of craniofacial structures. Materials and Methods: 20 Patients who visited for orthodontic treatments are assigned to two groups. Group I, SN-MP > 37 degrees are showing hyperdivergent pattern. Group II, 29 < SN-MP < 37 degrees are showing mesocephalic pattern. Each group are consisted of 10 people. Results and Conclusions: Differences between skeletal classifications result in significant differences at labioversion of lower incisors and distalized amount, which is larger at Group I (P <.05). Group II has only shown significant distalized molars (P < .05). Labioversion of lower incisors has not shown significant change. Skeletal anchorage-assisted Pendulum appliance doesn't deteriorate vertical component nor significantly improve.

• The Journal of the Korea Contents Association
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• v.9 no.9
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• pp.243-248
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• 2009

Among 74 patients who came to pain clinic to treat their backache, 37 patient were randomly allocated to experimental(finger-pressure therapy)group and another 37 patients were allocated to control(transcutaneous electrical nerve stimulator)group. The extent of backache was compared before and after experiment by ANCOVA test at both groups(p<0.005). The reduction of pain level by visual analogue scale at experimental group was statistically significantly bigger than control group when motion with front flexion(1.92), extension after front flexion(2.22), right flexion(1.23), and left flexion(1.21)(p<0.05).

• The Journal of the Korea Contents Association
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• v.19 no.4
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• pp.120-128
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• 2019

Purpose: This study is a retrospective descriptive study to investigate the factors affecting sleep quality of Obstructive Sleep Apnea (OSA) patients. Methods: Data were collected from questionnaires and electronic medical records of 176 patients with obstructive sleep apnea were reviewed from 2017 to 2018. The collected data was analyzed into descriptive statistics, t-test, Pearson's correlation, and multiple regression analysis. Results: The mean age of the subjects was 49.37 years and 94.4%(n=166) had low sleep quality. The quality of sleep of the OSA patients had correlations with daytime sleepiness, and depression. The significant factors influencing quality of sleep were Gender(${\beta}=.18$, p<.004), depression(${\beta}=.50$, p<.001), dry mouth (${\beta}=.15$, p<.016), Headache(${\beta}=.17$, p<.008), explained 37.1% of the variance. Conclusion: To improve their sleep quality, required for OSA patients who have the depression, daytime sleepiness.

• Journal of Dental Rehabilitation and Applied Science
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• v.37 no.1
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• pp.16-22
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• 2021

Purpose: The purpose of this study is to investigate the effect of surface polishing and fabrication method on the flexural strength of temporary restorative resin. Materials and Methods: Each of four fabrication methods was used to make 30 temporary restorative resin specimens and the specimens were divided into two groups depending on whether they were polished by mechanical polishing. Specimens were stored in 37℃ thermostat for 24 hours. Flexural strength was measured using a universal testing machine (UTM). The data obtained through the experiment were analyzed with Two-way ANOVA, Tukey's HSD test and Paired t-test. Results: CAD/CAM milling group showed the highest flexural strength regardless of surface polishing. In decreasing order, the flexural strength of the other fabrication method group was as follows SLA 3D printing, DLP 3D printing, and Conventional method group. Conclusion: Surface polishing did not affect flexural strength of the temporary restorative resin (P > 0.05). However, there were statistically significant differences in flexural strength depending on fabrication method (P < 0.05).