• Korean Journal of Food Science and Technology
• /
• v.3 no.1
• /
• pp.44-47
• /
• 1971

(1) Suppression of the seed browning was observed when 3% $CO_2$ conditions were given to a small-type sweet pepper Zairaisisi stored at various CA conditions of a low temperature. (2) When changes in the total polyphenol content for low temperature storage were determined, the highest peak of polyphenol level appeared later than the control which conceded well with the change of seed out-looks. (3) The seed browning effect of enzyme solution for polyphenol extracts of pepper seeds stored at a low temperature with various CA conditions showed a parallelism to the change in polyphenol oxidase activity. (4) There was no striking influence of various CA conditions on maintaining consistent peroxidase activity of pepper seeds.

• Applied Biological Chemistry
• /
• v.14 no.2
• /
• pp.149-156
• /
• 1971

Variations of carotenoid and chlorophyll during the course of after-ripening in hotpepper fruits were studied: 1. Carotenoid pigments were fractionized into six fragments by means of column chromatography and each of six were applied to the TLC. By these procedures 30 kinds of carotenoids were identified among 54 kinds of different separations. 2. Total carotenoids increased very rapidly in cli. stage. And when compared group by group, Diol showed highest in amounts as well as in increasing index. 3. Decrease of phytoene in post-cli. stage and notable increase of capsanthin, capsorubin and violaxanthin amounts in carotenoid, as major pigments, were remarkable one. 4. Total amounts of chlorophyll a and b showed decreasing tendency during after-ripening and, finally, disappeard at the post-cli. stage.

• Applied Biological Chemistry
• /
• v.14 no.2
• /
• pp.157-163
• /
• 1971

Variations of hot-taste constituents during the age of after-ripening in different anatomical parts and capsaicin series components of hot-pepper fruits were studied 1. Capsaicin homologues were composed nearly same portion during the after-ripening. 2. Percent amounts of hot-taste constituents per dried pepper fruit (except seeds) increased constantly during the after-ripening. And this suggests the production of hot-taste constituents and changeable mutual relations between various constituents. 3. Notable amounts of hot-taste constituents were contained in placentae and dissepiment and increased in succession until the climacteric onset stage, but after this period decreased. On the contrary, a constant increasing tendency were shown in pericarp. These results are presumable to understanding the role of the pepper fruits in regulating constituents transport from one part to another. 4. In the seeds, there was not marked amounts of hot-taste constituents, but increased quite slightly during the after-ripening.

• Journal of the Korean Society of Food Culture
• /
• v.27 no.4
• /
• pp.367-373
• /
• 2012

In this study, physio-chemical, mechanical, and sensory characteristics of Tofu containing 0, 0.5, 1.0, and 2.0% Adenophora remotiflora powder were examined. In addition, we examined the potential of utilizing Adenophora remotiflora powder as a functional food material by estimating total phenol contents, electron-donating abilities, and hydroxyl radical scavenging activities of the hot water and ethanol extracts of Adenophora remotiflora powder in the range from 0~2.0%. The total phenol content of the ethanol extracts of Adenophora remotiflora powder was $487.93{\mu}g/mL$ while the that of the water extract of Adenophora remotiflora powder was $403.70{\mu}/mL$. The electron-donating abilities of the ethanol and water extracts of Adenophora remotiflora powder were 75.37 and 86.10%, respectively. The hydroxyl radical scavenging activities of the ethanol and water extracts of Adenophora remotiflora powder were 65.50 and 66.22%, respectively. We also evaluated the quality characteristics of Tofu containing Adenophora remotiflora powder. In the case of color values, as the level of Adenophora remotiflora powder increased, the values of L (lightness) and a (redness) decreased, whereas that of b (yellowness) increased. In the case of mechanical properties, as the level of Adenophora remotiflora powder increased, hardness, gumminess, and chewiness values increased (p<0.05), whereas springiness and cohesiveness values decreased (p<0.05). In the case of sensory evaluation, MPT1.0 scored significantly higher in color, flavor, tenderness, texture, and overall quality. To sum up, Tofu containing 1% Adenophora remotiflora powder showed the highest overall preference.

• The Korean Journal of Physiology and Pharmacology
• /
• v.15 no.6
• /
• pp.345-351
• /
• 2011

High glucose leads to physio/pathological alterations in diabetes patients. We investigated collagen production in human gingival cells that were cultured in high concentrations of glucose. Collagen synthesis and secretion were increased when the cells were exposed to high concentrations of glucose. We examined endoplasmic reticulum (ER) stress response because glucose metabolism is related to ER functional status. An ER stress response including the expression of glucose regulated protein 78 (GRP78), C/EBP homologous protein (CHOP), inositol requiring enzyme alpha (IRE-$1{\alpha}$) and phosphoreukaryotic initiation factor alpha (p-eIF-$2{\alpha}$) was activated in the presence of high glucose. Activating transcription factor 4 (ATF-4), a downstream protein of p-eIF-$2{\alpha}$ as well as a transcription factor for collagen, was also phosphorylated and translocalized into the nucleus. The chemical chaperone 4-PBA inhibited the ER stress response and ATF-4 phosphorylation as well as nuclear translocation. Our results suggest that high concentrations of glucose-induced collagen are linked to ER stress and the associated phosphorylation and nuclear translocation of ATF-4.

• Journal of Environmental Health Sciences
• /
• v.21 no.1
• /
• pp.68-73
• /
• 1995

This study of culturing testicular cell types in vitro has potential to be an invaluable tool for assessing the mechanisms of testicular toxicity, especially those of intragonadal interaction and spermatogenesis. Combined with the Sertoli/germ cell cultures, Leydig cells provide comprehensive and detailed information on the action of testicular toxicants at the level of the testis. Sertoli/germ cell were isolated and incubated well in vitro from 20~30 g rats and Leydig cells from 250~300 g rats. The Sertoli cells isolated from the testis of the SD rats grew into monolayer on about the 2nd~3rd day of culture, an appreciable cell increment being observed between the 4th~5th day. The Leydig cells isolated from the testis of the SD rats grew into a monolayer on about the 3rd-4th day of culture, an appreciable cell increment being observed between the 5th-7th day. These results suggest that Sertoli and Leydig cells can be cultured as a male fertility evaluation method alternative to the in vivo/conventional fertility test method and further study for the physio-chemical determination is needed.

• Proceedings of the Korean Society of Crop Science Conference
• /
• 2017.06a
• /
• pp.170-170
• /
• 2017

The highly valued ornamental plant, Platycodon grandiflorum for. duplex was generated by petaloidy of a calyx of Platycodon grandiflorum. The present investigation was executed to explore the several factors having effects on the germination of pollens with a view to acquire the underlying data for the artificial crossing to cultivate the species of Platycodon grandiflorum for. duplex. Both low and high temperature impaired the germination of Platycodon grandiflorum for. duplex pollens. The good germination rate was observed at the temperature of $25^{\circ}C$. The types and concentrations of carbon sources induced the differences in germination rate. The germination rate increased with the increasing concentration of sucrose and glucose except for fructose. Sucrose and glucose showed the highest results at the concentration of 20%. While fructose demonstrated the similar tendency to sucrose and glucose, it reduced the germination rate at the concentration of 20%. The highest germination rate was observed at the concentration of 15%. The appropriate carbon course for germination of pollens of Platycodon grandiflorum for. duplex was glucose of which germination rate was twice as high as that of sucrose and fructose. The germination rate was reduced substantially when the pH was close to alkali, and the potential germination rate was obtained at pH 6. Boric acid enhanced the germination rate at a lower concentration than the higher concentration.

• Journal of the Korean GEO-environmental Society
• /
• v.11 no.8
• /
• pp.65-71
• /
• 2010

In this study, we have evaluated biodegradability of diesel-oxygenates including DBM and gasoline-oxygenates having similar physio-chemical properties using indigenous aerobic microorganisms from a diesel-contaminated soil. Toluene and Ethanol have shown higher biological activity and the first-order degradation rate constants ranged around $0.11{\sim}0.3day^{-1}$. However, MTBE, gasoline-oxygenate has shown as a limited substrate. Moreover, As increased initial concentrations of DBM and TGME, degradation rates of those were decreased relatively. As a strategy to evaluate biodegradability of DBM and TGME, reduction of diesel-oxygenates, $CO_2$ production and toxicity by algae were monitored. This results indicated possible mineralization of diesel-oxygenates, But we could predict that residual byproduct produced even though complete consumption of diesel-oxygenates were observed if algal toxicity variation considered. In conclusion, it is the first report that diesel-oxygenates including DBM could be biodegraded effectively by indigenous soil microorganisms and this result increased the possibility of bioremediation technology to apply into oil-contaminated sites.

• Journal of the Korean Society of Environmental Restoration Technology
• /
• v.16 no.6
• /
• pp.93-107
• /
• 2013

Construction of an artificial wetland for the growth of Sphagnum palustre with emergent macrophytes (Phragmites australis, Typha angustifolia, and Zizania latifolia) was firstly tried and the growth of those plant components according to various environmental combinations has been monitored for three years. Above-ground dry weight of Z. latifolia ($1,500g/m^2$) was higher than T. angustifolia ($900g/m^2$) and P. australis ($500g/m^2$) under most environmental conditions. In overall, planted emergent macrophytes seemed to prefer polishing sand without moss peat as a substrate and relatively deep water-depth condition (20cm) rather than shallow water-depth (5cm). Despite of high calcium content in inflow water (> 15ppm) into the constructed wetland, S. palustre populations have survived in most experimental plots during the monitoring period. Substrate layer including moss peat with high surface-area might play a role as an ion-filter. After three years, relatively thicker litter-layer in Z. latifolia plots due to vigorous growth appeared to heavily depress S. palustre by physical compressing and complete shading processes. Most of all, for the continuous growth of S. palustre, physio-chemical characteristics of water and substrate must be carefully managed. In addition, companion emergent species should be also cautiously selected not to depress S. palustre by much litter production. We suggest P. australis and T. angustifolia as companion species rather than Z. latifolia.

• Applied Biological Chemistry
• /
• v.14 no.1
• /
• pp.29-34
• /
• 1971

Changes in hot-taste component during the after-ripening period of hot pepper fruit were surveyed and summarized as follows; (1) Capsaicinoid contents were steadily increased as the after-ripening proceeded when physiological activity of the sample was suppressed during each stage of the ripening with the vacuum dry freezing. (2) It was assumed by determining phenylalanine contents and activities of phenylalanine ammonialyase to see synthetical process of capsaicin in the metabolic part of vanillylamine that there is a gradual synthesis and accumulation of capsaicin during the after-ripening period. (3) Lignin-like substances, as in the case of capsaicinoid, showed a steady increase during the after-ripening period. (4) The contents of polyphenolic compounds and polyphenol oxidase activity were higher with low temperature treatment.