• Radiation Oncology Journal
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• v.15 no.3
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• pp.175-186
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• 1997

Purpose : To evaluate the qualitative immunologic changes by ionizing radiation. we studied the altered capacities of the macrophages and lymphocytes to produce cytokines in conjunction with resistance to Listeria monocytegenes (LM) infection in mice Materials and Methods : BALB/c mice and Listeria monocytogenes were used. The mice were infected intraperitoneally with $10^5LM$ at 1 day after irradiation (300cGy) and sacrificed at 1, 3, 5 days after infection, and then the numbers of viable LM per spleen in the irradiated and control group were counted. Tumor necrosis factor-alpha ($TNF-\alpha$), interferon-gamma ($IFN-\gamma$). interleukin-2 (IL-2), and nitric oxide (NO) were assessed after irradiation. Results : Under gamma-ray irradiation with a dose range of 100-850cGy, the number of total splenocytes decreased markedly in a dose-dependent manner, while peritoneal macrophages did so slightly Cultured peritoneal macrophages produced more $TNF-\alpha$ in the presence of lipopolysaccharide (LPS) during the 24 hours after in vitro irradiation, but their capacity of $TNF-\alpha$ Production showed a decreased tendency at 5 days after in vivo total body irradiation. With 100cGy and 300cGy irradiation, cultured peritoneal macrophages produced more NO in the presence of LPS during the 24 hours after in vitro irradiation than without irradiation. Activated splenocytes from irradiated mice (300cGy) exhibited a decreased capacity to Produce IL-2 and $IFN-\gamma$ with Concavalin-A stimulation at 3 days after irradiation. When BALB/c mice were irradiated to the total body with a dose of 300cGy, they showed enhanced resistance during early innate phase, but a significant inhibition of resistance to LM was found in the late innate and acquired T-cell dependent phases. Conclusion : These results su99es1 that increased early innate and decreased late innate and acquired immunity to LM infection by ionizing radiation (300cGy) may be related to the biphasic altered capacity of the macrophages to produce $TNF-\alpha$ and the decreased capacities of the lymphocytes to produce IL-2 and $IFN-\gamma$ in addition to a marked decrease in the total number of cells.

• The korean journal of orthodontics
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• v.31 no.6 s.89
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• pp.589-600
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• 2001

Insulin-like growth factor I (IGF-I) has the local tissue regulating actions. In bone, IGF-I increases the replication of osteoblastic lineage, probably preosteoblasts, and enhances osteoblastic collagen synthesis and matrix composition rates. The purpose of this study was to investigate the local regulatory effect of IGF-I on periodontium totally, both in an autocrine and paracrine manner. To examine the effect of IGF-I directly on osteoblast (OB) of test rats, and indirectlv on OB via periodontal ligament fibroblast (PDLF), and the effect of gingival fibroblast (GF) on OB via cellular paracrine manner for the understanding of humoral action of adjacent tissue, GF and PDLF were obtained from male Sprague-Dawley rats of six to eight weeks of age. OB was obtained iron frontal and parietal calvarial bone of Sprague-Dawley 21day-old-fetus. After each tell was Incubated 24 hours, for collecting conditioned medium, different concentrations of IGF-I (1,10,100 ng/ml,1ml/well) was adding in the GF, PDLF cells, and the supernatant from these cultures was put into the primary OB culture with $1{\times}10^4$cell/ml/well. The experimental group was divided into six groups control OB, IGF-I treated OB, OB culture with conditioned medium from PDLF, OB culture with conditioned medium from IGF-I treated PDLF, OB culture with conditioned medium from GF, OB culture with conditioned medium from IGF-I treated GF. After final IGF-I treatment, OB was Incubated for 24 hours, and alkaline phosphatase activity assay, BMP expression, cell proliferation measurement using MTT assay, total protein measurement, Collagen synthesis assay using western blot, and examination of bone nodule synthesis were done. Alkaline phosphatase expressions were increased in the group of PDLF-IGF-I supernatant treatment. Direct IGF-I treatment with concentrations of 100ng/m1 showed increased viable tell number measured by MTT assay. And IGF-I treatment did not increase total protein amount. The entire experimental group showed BMP2, 4 expression in western blot, and there was no significant difference between control and experimental groups. These results suggested that supernatant from PDLF effects on increasing cellular activities of OB regardless of IGF-I, and at high concentration, IGF-I increases OB tell proliferation.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.2
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• pp.277-281
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• 1997

The cell density changes of Vibrio mimicus K-1 in sea water and arkshell feeding it were examined at various temperature. The strain was suspended in sterilized sea water and storaged at experimental temperature $(5,\;10,\;15,\;20,\;and\;28^{\circ}C)$). At intervals of up to 10 days, aliquots of each suspension were plated onto BHI agar. At 5 and $10^{\circ}C$, the plate counts of V. mimicus K-1 showed a rapid decline, which 3s known to be a reault of this bacterium's entering into the viable but non culturable state. At 20 and $28^{\circ}C$, however, V. mimicus K-1 are stable over the 10 days experimental periods. V. mimicus K-1 was fed to arkshell, which was subsequently stored at temperatures ranging from 5 to $20^{\circ}C$ for 10 days. The samples of arkshell were homogenized and plated at intervals to determine the cell density of V. mimicus K-1 and total aerobic population of bacteria present. At 5 and $10^{\circ}C$, the numbers of V. mimicus K-1 in sea water rapid decreased over the 10 days experimental periods. However, little change of V. mimicus K-1 density was observed in shellstock arkshell at 5 and $10^{\circ}C$. While, V. mimicus K-1 density was decreased more rapidly to level below limit of dectection in shucked arkshell at same temperature. Incubation at the higher temperature $(20^{\circ}C)$ resulted in large increase in total aerobic bacterial number of shellstock arkshell. These results suggest that even with proper storage, indigenous levels of V. mimicus may remain sufficiently high in shellstock arkshell to produce infection in compromise hosts.

• Korean Journal of Food Science and Technology
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• v.17 no.5
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• pp.389-398
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• 1985

To shorten the processing of cheese slurry, four different slurries, ie, Control, Cheddar 1 and 2, and Italian-type that were made of Na-caseinates, cream, trace elements, lactic culture, and enzymes were fermented at $30^{\circ}C$ for 7days with daily stirring. PH, titratable acidity, soluble nitrogen, viable cell count, active SH groups, total volatile fatty acid, free fatty acid, electrophoretic patterns of degraded caseins, and viscosity were analyzed to investigate physicochemical properties of fermented slurries. Acid production was accelerated in the cheese slurries with protease than that without the enzyme and PH of the former was decreased after three days of fermentation to 4.90. The Change of titratable acidity agreed to PH patterns. Soluble nitrogen of the Control slurry was increased slowly for four days and then rapidly to 40% of total nitrogen while those containing protease to 70%. The protease of lactic cultures used (Streptococcus lactis and Streptococcus cremoris) broke down as-casein more rapidly than $\beta$-casein and most proteins were degraded to peptides and amino acids after three days of fermentation. Total volatile fatty acids were increased by added lipase and free fatty acids composition analyzed by GLC in cheddar slurry with 0.00001% lipase was similar to that of commercial cheddar cheese, while that in Italian-type slurry was a half of that in commercial Italian cheese. Active SH groups were increased in the cheese slurries with glutathione from fourth day of fermentation. The viscosity of slurries decreased very rapidly by addition of protease.

• Food Science and Preservation
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• v.18 no.5
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• pp.786-794
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• 2011

To investigate the sanitary-quality level of commercial kimchi in South Korea, the pH, acidity, and microbial-flora changes in the kimchi were determined. Samples of kimchi produced by three different manufacturers (a small grocery store, a small/medium-sized enterprise, and a large food company) were collected. Freshly made kimchi was purchased and fermented at $10^{\circ}C$ for 10 days. The pH of the commercial kimchi on the purchased day was approximately pH 5.8, and that on the $10^{th}$ day of fermentation was ${\simeq}pH$ 4.1. The kimchi purchased from a large company showed a more rapid decline in pH level during fermentation. The saltiness of the kimchi purchased from a medium-sized company was slightly higher than those of the other commercial kimchi samples. The saccharinity index of the kimchi produced by a small grocery store was higher than those of the other samples, and its value deviation was also higher than those of the other commercial kimchi samples. A higher total viable-cell count and a higher lactic-acid bacteria (LAB) count were detected in the kimchi from the large food company at the beginning of fermentation compared to the samples of the two other kimchi manufacturers. The highest cell numbers of gram-positive bacteria (except LAB) and coliform bacteria were detected from the small-grocery-store kimchi, but the coliform bacteria count gradually decreased during fermentation although such bacteria were still detected until the $10^{th}$ day of fermentation. In contrast, coliform bacteria were not detected in the samples from the medium-sized and large food companies. Yeast, which is detected in over-ripened kimchi, was detected in the unfermented kimchi from the small grocery store, which had a below-0.36% acidity level. The gram-positive bacteria (except LAB) that were detected in all the tested commercial kimchi samples were determined to be Bacillus spp., and the gram-negative bacteria were determined to be Escherichia coli, Enterobacter spp., Sphingomonase spp., and Strenophomonas spp. The proportions of all the aforementioned bacteria in the kimchi samples, however, were different depending on the samples that were taken. These results indicate that a more sanitary kimchi production process and a more systematic kimchi production manual should be developed to industrialize and globalize kimchi.

• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.581-587
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• 1997

For bifidus fermentation food, gelatinized rice solution was fermented without liquefaction/saccharification by amylolytic Bifidobacterium spp. isolated from Korean. Eighteen amylolytic Bifidobcterium on the starch agar were isolated from 38 Korean and four strains were finally selected as good amylase producers. The most enzyme-producing strain of Bif. sp. FBD-12 secreted extracellular amylase of 0.17 U/mg and intracelluar amylase of 1.8 U/mg. Three strains of Bif. sp. FBD-12, Bif. sp. FBD-16 and Bif. sp. FBD-17 also showed good growth on pH controlled media by HCI/acetic acid to pH 5.0 while Bif. sp. FBD-6 was not so tolerant that viable cell counts reduced to $10^2\;CFU/mL$ times on the media. Initial cell number of $10^6\;CFU/mL$ for those strains reached to $10^9\;CFU/mL$ on the rice medium supplemented with yeast extract (0.2%) and cysteine (0.05%). Ascorbic acid instead of cysteine was added to the medium for improving off-flavour and the best growth was shown at 0.1% addition. Isolated soybean proteins (ISP) of 3% accelerated the growth of the strains. Maximum count of $10^9\;CFU/mL$ reached within 12 hour fermentation on the rice medium with ascorbic acid and isolated soybean protein instead of 32 hours on the cysteine medium, and total acidity increased from 0.5% to 1% on each media. Reducing sugar in the ascorbic acid/ISP cultures generally increased especially 2 mg/mL to 15.5 mg/mL for Bif. sp. FBD-6. From sensory evaluation, the products showed good acceptability so that it suggested possibility of development of bifidus-fermented rice food.

• Food Science and Preservation
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• v.12 no.6
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• pp.558-564
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• 2005

This study was carried out to investigate the cleaning effect of sesame leaf, the sterilization effect and physicochemical properties, treated with various electrolyzed water. Initial physicochemical properties could be kept more than 1 month in electrolyzed oxidizing water(EW-1) of diaphragm type and 15 days in electrolyzed water(EW-2 and EW-3) of non-diaphragm system, there was no significant difference by storage temperature. 4 kinds of microorganism (initial total counts, $10^7\~10^9$ CFU/mL) were sterilized within $0.5\~1$ minutes by electrolyzed water. In fresh sesame leaves, total viable cell count and coliform group in the treatment of electolyzed water were decreased to about $2\~3$ log scale comparing non-treated ones. Especially Bacillus cereus was not detected until 13th day when treated with EW-l. Decaying ratio of sesame leaf appears on day 6 of storage in the untreated but the treatments of electrolyzed water has no sign until day 10 of storage. Change in color difference(${\Delta}E$) during storage was observed the treatments of electrolyzed low-alkaline water(EW-2) and electrolyzed neutral water(EW-3) were very desirable at the level $1\~2$ after day 13 of storage comparative to the untreated Change of Chlorophyll content was biggest decreased to 6.8 $mg\%$ on the untreated and decreased least to 8.35 $mg\%$ on EW-3 treated group on 13th day from initial value of $9.0\~10.3\;mg\%$ The overall sensory evaluation appeared most acceptable in the treatments of EW-2 and EW-3.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.2
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• pp.109-118
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• 1985

This experiment was carried out to evaluate the water quality in the lower part of the Nagdong river in Korea. Three hundred and sixty water samples were collected from the 15 stations from December 1981 to November 1982 by tide(see Fig.1). Water temperature, pH, chloride ion, salinity, total coliform, fecal coliform, viable cell count and the composition of coliform were observed to evaluate the water quality. The variations of water temperature was ranged from $2.0^{\circ}C\;to\;29.5^{\circ}C$ and as mean value from $15.8^{\circ}C\;to\;18.9^{\circ}C$. The range of pH was 6.00-8.88 and 7.20-7.96 as mean value. The concentration of chloride ion from St. 1 to 5 was higher as 17.51-771 mg/l in flood tide than 13.12-264.58 mg/l in ebb tide. Specially, water quality at St.1 (Samrangjin) which located about 46 km far from Hadan was also influenced by tide. Salinities of water in flood tide were a litte higher ($11.05{\sim}31.08\%0$) than those of in ebb tide ($7.80{\sim}29.28\%0$). Total coliform MPN's ranged from 3.6/100 m/l to 460,000/100ml. The geometric mean value of the upper area (included St. $1{\sim}3$) was $259{\sim}538/100ml$, that of the middle area (included St. $4{\sim}6$) was $1,097{\sim}39,544/100ml$ for it leveled heavy contamination. Specially, in the ebb tide St. 10 was influenced by St. 6 and 7. In the upper area, the geometric mean value of fecal coliform MPN's was $109{\sim}199/100ml$ but in the area in cluded St. 5, 6 and 7 were heavily contaminated by domestic sewage, waste water from the factories area and bird's excrement. Composition of coliform was $17\%$ Escherichia coli group, $33\%$ Citrobacter freundii group, $28\%$ Enterobacter aerogenes group and $21\%$ others. Plate count of samples was varied from <30 to $3.9{\times}10^4/ml$ during the study period.

• The Journal of the Korean Society for Microbiology
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• v.21 no.4
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• pp.487-501
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• 1986

Previous studies from our laboratory suggested that Korean LJP patients might habor A. actinomycetemcomitans of different serotype from Caucasian LJP patients in whom serotype b was predominant. In order to observe the prevalence and serotype distribution of A. actinomycetemcomitans in localized juvenile periodontitis patients and to evaluate leukotoxic activity of oral isolates, this study was performed. A. actinomycetemcomitans was isolated by using a selective medium(tryptic soy agar supplemented with 10% serum, $75{\mu}g$ of bacitracin and $5{\mu}g$ of vancomycin per ml). Using immunoabsorbed, ammonium sulfate-fractionated serotype-specific antisera, a total of 69 strains were serologically categorized by ELISA. Leukotoxicity was monitored biochemically by measuring lactate dehydrogenase indicator of cell viability in culture supernatant of PMNL plus viable A. actinomycetemcomitans mixture. The results were as follows: 1. A. actinomycetemcomitans was detected in 75% of 16 LJP patients, and 71% in the LJP lesions and 6% in the control sites. 2. Presence or absence of A. actinomycetemcomitans in the sampled disease sites has no in fluence on clinical measurements. 3. Three serotypes were approximately equally distributed in overall 9 patients. Three patients harbored 2 different serotypes of A. actinomycetemcomitans in the same disease site or different disease sites. 4. The proportion of leukotoxic oral isolates was 22% of a total of 46 strains and the prevalence was 69% in 13 sampled sites. The same disease site could harbor both leukotoxic and nonleukotoxic strains. 5. Distribution of leukotoxic strains in 3 serotypes were not different.

• Food Science and Preservation
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• v.24 no.8
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• pp.1138-1148
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• 2017

In this study, contetnts of phenolic acid and isoflavone, and biological activities of soy sauce were compared the soy sauce added bitter melon powder (BMPs). After the fermentation, pHs were decreased from 5.83 (0% BMP), 5.47 (5% BMP), and 5.32 (10% BMP) to 5.28, 5.36, and 5.16 at 90 days, whereas the acidities of soy sauce were increased from 0.06%, 0.07%, and 0.09% to 0.30%, 0.28%, and 0.36% at 90 days, respectively. In addition, the salinities of soy sauce were decreased, while viable cell numbers including Bacillus and yeast were increased. The contents of total phenolic, isoflavone-aglycone, and phenolic acid and antioxidant and ${\alpha}$-glucosidase inhibition activities were significantly increased for 90 days, while the isoflavone-glycoside contents were decreased. In Particular, soy sauce with 10% BMP at 90 days showed the highest contents of glutamic acid (GA, 9,876.09 mg/100 mL) and ${\gamma}$-aminobutyric acid (GABA, 325.02 mg/100 mL) contents than among other samples. Additionally, the radical scavenging activities (DPPH, ABTS, ${\cdot}OH$, and FRAP) and ${\alpha}$-glucosidase inhibition activities of soy sauce with 10% BMP at 90 days were shown to be high 96.07%, 97.27%, 59.47%, 1.98%, and 79.96%, respectively.