• Journal of Life Science
• /
• v.17 no.8 s.88
• /
• pp.1157-1165
• /
• 2007

VvMSA, a grapevine ASR which is highly inducible by sugar and abscisic acid signals was previously shown to be a transcription factor for a hexose transporter gene VvHT1. We isolated a cDNA clone, VlASR which is regulated temporally during the grape berry development by ACP RT-PCR (annealing control primer reverse transcriptase-polymerase chain reaction) and it proved identical to VvMSA. RT-PCR and real-time PCR analyses revealed that the VlASR gene was expressed in berries at fruit set and that its expression increased as berries aged but decreased at the late ripening stage. In order to understand the regulatory mechanism of the asr gene, a genomic fragment was cloned from grapevine. The genomic DNA was 1375 bp long and a sugar box (sucrose box 3 and sucrose responsive element 1) was identified in the 611 bp upstream region of the open reading frame. Analysis of the VlASR promoter::reporter gene fusion demonstrated that this promoter was expressed in transgenic Arabidopsis even without sucrose treatment. This result suggests that the ASR/VvHT1-mediated sugar/ABA signaling, previously reported in grapevine, may not function in Arabidopsis which has no ASR homologue.

• Food Science and Preservation
• /
• v.2 no.1
• /
• pp.195-202
• /
• 1995

An experiment was conducted to develop the simple methods of ginger storage which decrease the weight reduction and maintain good quality of ginger during the cellar storage. The stored boxes with volume of 0.03㎥ and ventilator diameter of 3, 4, 5cm was hurried under the ground(60, 80, 100cm) in the green house. During the cellar storage at the 100cm depth the average temperature and relative humidity in the stored box were remained in 11.7~16.3$^{\circ}C$ and 73%, respect. The higher storage amount and smaller size of ventilator size increased the CO2 concentration in the stored box, and the concentration in the stored box with 50% storage quantity rate and 3cm ventilator diameter size was more than 10% for about 2 months from early Feburary. The decay rate of ginger during the cellar storage increased with higher amount of storage quantity and smaller size of ventilator. The CO2 concentration was low and remained relatively constant with the deeper location of stored box under the ground, and the decay rate was lower in the deeper stored box. Germination rate increased with the deeper location of stored box, and with the lower storage quantity and larger ventilator size. The germination rate was low in the higher decay rate box. Weight loss, total sugar and moisture contents of ginger were decreased, while crude fiber and ash were increased during the storage.

• Biotechnology and Bioprocess Engineering:BBE
• /
• v.5 no.3
• /
• pp.153-158
• /
• 2000

Vancomycin belongs to the vancomycin-risocetin family of glycopeptides, and is a subclass of linear sugar containg peptides composed of seven amino acids. Its strochemical configuration forms the basic of a peptidoglycon monomer. The glycosylated hexapeptide chainconsists of chloro-$\beta$-hydroxytyrosines, p-hytidoglycines, N-anthylleucine and aspartic acid forms a rigid molecular frame work and gives the difficulty in the analysis. Voncomycin in the serum samples is usually estimated by liquid chromatography and the bacterial sensitivity was genereally tested by the microbiological assay. The pressent review deals with the qualitative, quantutative, microbioligical and immunological assays and the comparison of the quantitative methods. Clinical implications of vancomycin have also been cited in the review.

• Food Science and Preservation
• /
• v.5 no.2
• /
• pp.162-166
• /
• 1998

Chemical, physical md microbial analysis of salted baechu(Chinese cabbage) and its exudate were conducted during storage in large plastic bags(LDPE, HDPE, PVC-box) at 0$^{\circ}C$. Salinity was slightly lowered for 2 weeks storage and maintained that level thereafter in salted haechu, but in its exudate increased rapidly for 2 weeks storage and decreased thereafter. In all treatment pH decreased to 5.0 in salted baechu and to 4.5 in its exudate for 6 weeks storage. Reducing sugar content of salted baechu was 1.5∼2.0 fold higher than that of its exudate, and decresed slowly in both. Total viable cells increased rapidly for 2 weeks but maintained that level thereafter and lactic acid bacteria increased continuously until 6 weeks. Lightness of exudate decreased rapidly in PVC-box, but decreased slowly in LDPE. Compression force of salted baechu increased continuously untill 8 weeks except for PVC-box.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.11 no.3
• /
• pp.41-46
• /
• 1982

To elucidate the preservative characteristics of chestnuts, three varieties, Ungi, Okkang and Chuckpa, were stored in cellar, polyethylen film packing, and box with or without $\gamma-irradiation$, and chemical compositions, rates of sprouting and rotting were determined during the period of storage. The chemical compositions of raw chestnuts were: moisture, 59 to 63%; total sugar, 28 to 29%; reducing sugar, 0.1 to 0.2%; crude fiber, 0.6 to 0.9%; crude protein, 3.5%; vitamin C, 27 to 28mg%; and tannin, 50 to 58mg%. Total sugar and vitamin C were decreased during the period of storage, and of reducing sugar and tannin were increased. The rates after 6 months of storage after three vareitia were; 93 to 100% by the cellar storage; 35 to 57% by the box storage without $\gamma-irradiation$ and 1 to 4% with $\gamma-irradiation$; and none by the polyethylene film packing. The sprouting rate in Chuckpa decreased markedly as compared with the other two varieties. The rotting rates when stored for 6 months were: 4 to 6% by the box storage without $\gamma-irradiation$ and 7 to 12% with $\gamma-irradiation$; 5 to 8% by the polyethylene film packing; and 30 to 54% by the cellar storage. The rotting rate in Chuckpa was lower than the other varieties during the period.

• Journal of the Korean Wood Science and Technology
• /
• v.46 no.4
• /
• pp.380-392
• /
• 2018

The importance of polysaccharides is increasing globally due to their role as a significant source of dietary prebiotics in the human diet. In the present study, in order to maximize the yield of crude polysaccharides from Pinus densiflora, response surface methodology (RSM) was used to optimize a two-stage extraction process consisting of steam explosion and water extraction. Three independent main variables, namely, the severity factor (Ro) for the steam explosion process, the water extraction temperature ($^{\circ}C$), and the ratio of water to raw material (v/w), were studied with respect to prebiotic sugar content. A Box-Behnken design was created on the basis of the results of these single-factor tests. The experimental data were fitted to a second-order polynomial equation for multiple regression analysis and examined using the appropriate statistical methods. The data showed that both the severity factor (Ro) and the ratio of water to material (v/w) had significant effects on the prebiotic sugar content. The optimal conditions for the two-stage process were as follows: a severity factor (Ro) of 3.86, a water extraction temperature of $89.66^{\circ}C$, and a ratio of water to material (v/w) of 39.20. Under these conditions, the prebiotic sugar content in the extract was 332.45 mg/g.

• Journal of the Korean Society of Food Culture
• /
• v.29 no.6
• /
• pp.623-636
• /
• 2014

This study was performed to determine the optimal composition of muffins added with dropwort powder, egg and sugar. The experiment was designed based on BBD (Box-behnken design), and evaluation was carried out by means of RSM (response surface methodology), consisting of 13 experimental points with three replicates each for three independent variables dropwort powder, eggs and sugar. Using F-test, height, moisture, 1,1-diphenyl-2picriylhydrazyl (DPPH) radical scavenging activity, L-value, a-value, springiness, cohesiveness, chewiness, brittleness, color, and appearance acceptability were expressed as a linear model, whereas pH, b-value, flavor, taste, and texture were expressed as a quadratic model. After swallow and overall acceptability were expressed as a 2FI model. As dropwort powder content increased, 1,1-diphenyl-2picriylhydrazyl (DPPH) radical scavenging activity increased. Increasing amounts of dropwort powder led to reduction of sensory scores for color, appearance, flavor, taste, and texture quality. The optimum formulation determined by the numerical and graphical methods were similar: dropwort powder 6 g, egg 77 g, and sugar 60 g.

• Journal of the Korean Home Economics Association
• /
• v.5 no.1
• /
• pp.742-748
• /
• 1966

Studies were made by measuring number of bacteria, water content, acidity and sugar content on spoiling at different kinds of containers in Summer season, to determine better kinds of containers adoptable for storing cooked rice being the most important food for Korean. It was found that brass, aluminum and porcelain containeres are not recommendable, whereas wooden containers such as a bamboo case (Sokori), a wooden box and a gourd pitcher (Bakaji) are quite useful for at least 24 hour storage even in hot Summer time.

• Journal of the Korean Society of Tobacco Science
• /
• v.13 no.1
• /
• pp.61-68
• /
• 1991

The moisture contents of threshed leaf tobacco during aging storage were very important factor for the improvement or deterioration of leaf quality. Decay and carbonization of leaf tobacco were mainly controlled by moisture contents during storage. The influence of moisture contents on the decay and carbonization of threshed leaf tobacco (Flue-Cured, Var. NC 82. AB3O-1 grade) were examined during 1 year. The moisture contents of leaf tobacco were treated to 3 kg as 12% (controle), 16%, 20% and 24% after redrying, respectively, These tobacco were put into center of carton box containing about 200kg with 12%'s tobacco, and then packed and stored from June, 1988 under natural weather condition in warehouse at Ock-Cheon threshing plant. Samples were taken from dissected carton box at 0, 1, 2, 4, 7 and 12 months after moisture treatment and Racking time, and some chemical properties were investigated at every sampling time. In results of inducement to decay and carbonization of leaf tobaccos during 1 year's storage by moisture treatment. decayed leaf was appeared but carbonized leaf did not. Calorification and decayed leaf occurred at high moisture contents above 20%, and these phenomena were appeared between 30 and 150 days after moisture treatment and packing. High moisture content leaves (above 20%) caused nearby other leaves to be sunk with high moisture content. Nicotine and calcium contents were increased to 20%~30% and 10%~22%, respectively, but total sugar contents was decreased to 40%~60% by moisture treatment(20% ~24% ).

• Korean Journal of Food Science and Technology
• /
• v.30 no.6
• /
• pp.1307-1311
• /
• 1998

Optimal packaging methods for the long term storage of salted winter baechu were investigated. Salted baechu was packaged individually in 20 ㎏ unit weight in LDPE (low density polyethylene), HDPE (high density polyethylene), PVC-box and then stored at $0^{\circ}C$ for 8 weeks. During storage, quality index of salted baechu were measured in terms of salinity, pH, reducing sugar content, total cell counts and lactic acid bacterial counts. Salted baechu deteriorated rapidly in PVC-box, and slowly in HDPE but sustained for 8 weeks in LDPE. In all treatment, salted baechu was maintained better at submerged parts in exudate, but deteriorated at emerged parts.