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

• Food Science and Preservation
• /
• v.15 no.4
• /
• pp.524-531
• /
• 2008

To investigate tea prepared from Ixeris dentata root, color, and levels of free sugars, organic acids, cynaroside, total polyphenolics, and free amino acids were investigated using various thermal processing methods. These included natural drying(ND), hot-air drying(HAD, $75^{\circ}C$), hot-air drying after steam(HADS, steaming at $95^{\circ}C$ for 30 min) and roasting after hot-air drying(RHAD, roasting at $140^{\circ}C$ for $2{\sim}3$ min). Total free sugars, organic acids, cynaroside, and free amino acids contents were highest after ND treatment. Total polyphenolics was highest after RHAD processing. The level of cynaroside, a principal component of Ixeris dentata root, was significantly decreased by HADS. The major free sugars were fructose, glucose and sucrose. Succinic acid was prominent among organic acids, and was present at 2.25%(v/v) after ND treatment. The lightness(L), redness(a), and yellowness(b) of all dried Ixeris dentata root powders were best after RHAD treatment, but analysis of the leaching liquids after hot water treatment yielded variable results. Lightness and redness were the highest after RHAD and yellowness was the highest after ND treatment. Overall, the RHAD drying method was found to be superior to other methods, in sensory evaluation tests.

• Food Science and Preservation
• /
• v.21 no.5
• /
• pp.646-651
• /
• 2014

To evaluate the processing adaptability of burdock (Arctium lappa L) tea, the physicochemical properties of burdock tea treated with steaming and roasting were investigated. The tea treatments included hot-air drying after roasting (HDR, drying at $60^{\circ}C$ for 6 hr), steaming after hot-air drying (SHD, steaming at $100^{\circ}C$ for 10 min), and steaming and then hot-air drying followed by roasting (SHDR, roasting at $250^{\circ}C$ for 3 min). The physicochemical properties, antioxidant activities, and sensory properties of the HDR, SHD, and SHDR teas were measured in hot water, and the tea was extracted from each sample. The color values of lightness (L) and yellowness (b) were lower in the HDR and SHDR teas, and the total sugar content of the SHDR tea was significantly higher than that of the other teas. The ABTS and DPPH radical scavenging abilities of the SHDR tea with a 500 mg% concentration were significantly higher than those of the SHD tea. In the sensory evaluation, the SHDR tea was ranked significantly higher than the other samples as to its color, flavor, taste, and overall acceptability. The results suggest that SHDR can be applied to burdock tea to achieve high quality and functionality.

• Journal of the Computational Structural Engineering Institute of Korea
• /
• v.33 no.5
• /
• pp.287-296
• /
• 2020

The wave-impact load on offshore structures can be divided into green-water and wave-slamming impact loads. These wave impact loads are known to have strong nonlinear characteristics. Although the wave impact loads are dealt with in the current classification rules in the shipping industry, their strong nonlinear characteristics are not considered in detail. Therefore, to investigate these characteristics, wave-impact loads induced by a breaking wave on a circular cylinder were analyzed. A model test was carried out to measure the wave-impact loads due to breaking waves in a two-dimensional (2D) wave tank. To generate a breaking wave, the focusing wave method was applied. A series of 2D tank tests under a horizontal wave impact was carried out to investigate the structural responses of the cylindrical structure, which were obtained from the measured model test data. According to the results, we proposed a structural damage-estimation procedure of an offshore tubular member due to a wave impact load. Furthermore, a recommended wave-impact load is suggested that considers the minimum required thickness of each member. From the experimental results, we found that the required minimum thickness is dependent on the impact pressure located in a three-dimensional space on the surface of a tubular member.

• Journal of Veterinary Clinics
• /
• v.30 no.3
• /
• pp.172-177
• /
• 2013

The aim of this study was to evaluate the in vivo and in vitro efficacy of enrofloxacin-silver sulfadiazine (Baytril$^{(R)}$ otic, Bayer, USA) for the treatment of otitis externa in dogs. Twenty-four dogs with otitis externa were included in this double-blinded, randomized study. The experimental group was treated with the Baytril$^{(R)}$ otic and the distilled water was applied to the control group. Both groups were administered each solution twice daily for 7 days and next 7 days off treatment. On days 0, 7 and 14, clinical signs, bacteriological and fungal counts were graded using semi-quantitative scales, respectively. For the evaluation of in vitro efficacy of Baytril$^{(R)}$ otic, we also performed Minimal Inhibitory Concentration (MIC) test by agar dilution method against Staphylococcus pseudintermedius, Pseudomonas aeruginosa and Malassezia pachydermatis. In the experimental group, the sum of clinical scores was decreased 81.0% and microbial scores were significantly reduced 87.0% at days 14, compared with day 0. The results of MIC testing were showed the concentration of enrofloxacin and silver sulfadiazine in Baytril$^{(R)}$ otic is high enough to kill for 3 infectious agents. No adverse reactions were observed in any of the dogs during this study. These results suggest that Baytril$^{(R)}$ otic are efficient and safe treatment for canine otitis externa.

• Journal of Life Science
• /
• v.24 no.3
• /
• pp.304-310
• /
• 2014

Antioxidative, immunostimulating, and antihypertensive activities of hot water extracts of fermented Hizikia fusiformis were evaluated. Fermentation with lactic acid bacteria generally increased the biological activities of H. fusiformis. Fermentation with isolated Weissella sp. SH-1 resulted in 13.83-62.15% DPPH radical scavenging activity and 34.90-59.25% SOD-like activity. The maximal inhibition of ACE was 82.25%, and the maximal reduction in NO production was 46.53%. Fermentation with Lactobacillus casei resulted in 11.98-72.84% DPPH radical scavenging activity and 14.17-33.62% of SOD-like activity. The maximal inhibition of ACE was 73.31%, and the maximal reduction in NO production was 65.20%. These results hint at the applicability of fermentation with lactic acid bacteria to improve the diverse biological activities of H. fusiformis and to develop functional materials or foods.

• Proceedings of the Korean Vacuum Society Conference
• /
• 2013.02a
• /
• pp.108-109
• /
• 2013

Mitochondria play key roles in the production of cell's energy. Their dominant function is the synthesis of adenosine 5'-triphosphate (ATP) from adenosine diphosphate (ADP) and phosphate (Pi) through the oxidative phosphorylation. Evaluation of drug-induced mitochondrial toxicity has become increasingly important since mitochondrial dysfunction has recently been implicated in numerous diseases including cancer and diabetes mellitus. Mitochondrial functions have been monitored via oxygen consumption, mitochondrial membrane potential, and more importantly via ATP synthesis since ATP synthesis is the most essential function of mitochondria. Various analytical methods have been employed to investigate ATP synthesis in mitochondria, including high performance liquid chromatography (HPLC), bioluminescence technique, and pH measurement. However, most of these methods are based on destructive analysis or indirect monitoring through the enzymatic reaction. Infrared absorption spectroscopy (IRAS) is one of the useful techniques for real-time, label-free, and direct monitoring of biological reactions [1,2]. However, the strong water absorption requires very short path length in the order of several micrometers. Transmission measurements with thin path length are not suitable for mitochondrial assays because solution handlings necessary for evaluating mitochondrial toxicity, such as rapid mixing of drugs and oxygen supply, are difficult in such a narrow space. On the other hand, IRAS in the multiple internal reflection (MIR) geometry provides an ideal optical configuration to combine solution handling and aqueous-phase measurement. We have recently reportedon a real-time monitoring of drug-induced necrotic and apoptotic cell death using MIR-IRAS [3,4]. Clear discrimination between viable and damaged cells has been demonstrated, showing a promise as a label-free and real-time detection for cell-based assays. In the present study, we have applied our MIR-IRAS system to mitochondria-based assays by monitoring ATP synthesis in isolated mitochondria from rat livers. Mitochondrial ATP synthesis and hydrolysis were in situ monitored with MIR-IRAS, while dissolved oxygen level and solution pH were simultaneously monitored with O2 and pH electrodes, respectively. It is demonstrated that ATP synthesis and hydrolysis can be monitored by the IR spectral changes in phosphate groups in adenine nucleotides and MIR-IRAS is useful for evaluating time-dependent drug effects of mitochondrial toxicants.

• Food Science of Animal Resources
• /
• v.25 no.1
• /
• pp.32-38
• /
• 2005

Effects of supplemental charcoal powder and vitamin A on physico-chemical properties in 24 Hanwoo steers were investigated. The Hanwoo steers were randomly assigned to one of the three dietary treatments : 1) Control (commercial feed) 2) T1 (commercial feed supplemented with 2% charcoal powder and 0.2% vitamin A) 3) T2 (commercial feed with 2% charcoal powder). Crude fat content of proximate chemical composition in longissimus muscle was increased at control but moisture of control was rather lower than that of treatment groups (p<0.05). The WHC (water holding capacity) in longissimus muscle was tended to increase in control and shear force was higher in T2 (p<0.05). However, effects of diets charcoal power and vitamin A on pH were not found (p>0.05). Tenderness and flavor of sensory evaluation was improved significantly in control with peculiar and savory taste of Hanwoo being more emphasized. But Juiciness were not difference by treatments. When Hanwoo steers were fed with dietary charcoal powder and vitamin A, the palmitoleic acid and linoleic acid contents were higher compared with that of control (p<0.05), but oleic acid was higher in control than others.

• Food Science of Animal Resources
• /
• v.25 no.1
• /
• pp.7-12
• /
• 2005

The amino acid contents, physical and sensory properties for the loins of crossbred pigs (JJ90: live weight of 90∼100 kg; and JJ110: live weight of 110∼120 kg) and crossbred Jeju black pig (JB90: live weight of 90∼100 kg) were evaluated to investigate their quality. The total contents of structural amino acid, which were 18.15∼20.22% for all the samples without showing significant differences, included significant amount of glutamic acid, aspartic acid, lysine and leucine. The free amino acid content was 0.486% for JB90, which was greater than JJ90 and JJ110. Also, significant amount of taurine, serine, glycine, alanine, valine, and leucine could be observed in the free amino acid content of the samples. The redness (a/sup */) and yellowness (b/sup */) of JB90 were significantly higher titan those of JJ90 and JJ110. The water holding capacity, hardness, chewiness, juiciness and palatability of JJ110 and JB90 were higher than those of JJ90, but their difference was not significant.

• Food Science of Animal Resources
• /
• v.32 no.2
• /
• pp.133-141
• /
• 2012

This study was carried out to investigate the effects of substitution of fermented king oyster mushroom (P. eryngii) by-products diet on pork meat quality characteristics, during the storage. A mixture of 40% king oyster mushroom by-products, 28% soybean meal and 20% corn was fermented for 10 d, and the basal diet was then substituted by the fermented diet mixture of up to 20, 50 and 80%, respectively. A total of 96 pigs were fed experimental diet (8 pigs per pen ${\times}$ 4 diets ${\times}$ 3 replication), and eight longissiumus (LD) per treatment were collected, when each swine reached to 110 kg of body weight. The Warner-Bratzler shear forces and cooking loss were significantly lowered in the treatments, while crude protein content and water holding capacity significantly (p<0.05) increased in the treatments than in the control group. The volatile basic nitrogen (VBN), at 1 d of storage, was lower in the treatments, while texture profiles and sensory evaluation did not differ between the control and the treatments (p>0.05). The pH, thiobarbituric acid reactive substances (TBARS), VBN and meat color in all treatments were increased as storage increased. Fermented king oyster mushroom by-products diet effects on lightness (CIE $L^*$), yellowness (CIE $b^*$) and chroma were determined, when LD muscles in T2 and T3 treatments were higher (p<0.05), up to 7 d (p<0.05). Therefore, the results indicate that the substitution of the fermented king oyster mushroom by-products diet to swine diet influenced the quality of the meat and it may be an economically valuable ingredient.