bluuebunny/crossref_metadata_2025 huggingface dataset:
Chromium deposition and poisoning of La
2
NiO
4
cathode of solid oxide fuel cell
Authors: Hou Bingxue , Wang Cheng Cheng , Cui Xumei , Chen Yungui
Published: October 2018

Chromium deposition and poisoning of La
2
NiO
4
cathode of solid oxide fuel cell were studied. La
2
NiO
4
cathode showed stable performance in the presence of metallic interconnects. Comparing with the polarization resistance (
R
p
) of La
2
NiO
4
cathode in the absence of metallic interconnects,
R
p
did not change in the presence of metallic interconnect. After electrical conductivity relaxation method, La
2
NiO
4
with high surface oxygen diffusion coefficients working under Cr atmosphere improved the oxygen reduction kinetics and increased cathode O
2
reduction reaction rates. No chromium deposition was observed on the La
2
NiO
4
cathode surface after polarization for 20 h at 800°C. The chemical compatibility of La
2
NiO
4
/Cr
2
O
3
and La
2
NiO
4
/Gd
0.1
Ce
0.9
O
1.95
(GDC) study indicates that La
2
NiO
4
did not react with Cr
2
O
3
and GDC under the operating temperature. The results indicate that La
2
NiO
4
cathode is a potential chromium-tolerant material of solid oxide fuel cell.
Effect of alkaline fusion on muscovite decomposition and the vanadium release mechanism from vanadium shale
Authors: Jian Xingwen , Huang Jing , Cai Zhenlei , Zhang Yimin , Liu Tao , Liu Hong
Published: October 2018

In order to figure out the decomposition of muscovite and the release mechanism of vanadium from vanadium shale in the alkaline fusion process, the process of vanadium release and roasting kinetics by alkaline fusion was studied. It was found that the addition of sodium hydroxide made the muscovite convert into the sodium silicate and gehlenite. This process promoted the dissolution of silicon and the destruction of muscovite, which could facilitate the release of vanadium. The kinetic analysis indicated that the controlling step of vanadium transformation reaction is changed from chemical reaction control to diffusion control with the increase of roasting time. Compared to the diffusion controlling step, the vanadium related chemical reaction was completed in the first period. The alkaline fusion reaction enhanced the decomposition of muscovite, which could accelerate the release of vanadium and reduce the dependence on high temperature and time in the roasting process. The apparent activation energies of chemical reaction control and diffusion control were 42.24 kJ mol
−1
and −9.553 kJ mol
−1
, respectively. The kinetic model of vanadium extraction from vanadium shale using alkaline fusion could be finally established.
Characterizing the shape patterns of dimorphic yeast pseudohyphae
Authors: Gontar Amelia , Bottema Murk J. , Binder Benjamin J. , Tronnolone Hayden
Published: October 2018

Pseudohyphal growth of the dimorphic yeastSaccharomyces cerevisiaeis analysed using two-dimensional top-down binary images. The colony morphology is characterized using clustered shape primitives (CSPs), which are learned automatically from the data and thus do not require a list of predefined features ora prioriknowledge of the shape. The power of CSPs is demonstrated through the classification of pseudohyphal yeast colonies known to produce different morphologies. The classifier categorizes the yeast colonies considered with an accuracy of 0.969 and standard deviation 0.041, demonstrating that CSPs capture differences in morphology, while CSPs are found to provide greater discriminatory power than spatial indices previously used to quantify pseudohyphal growth. The analysis demonstrates that CSPs provide a promising avenue for analysing morphology in high-throughput assays.
Strain energy-based rubber fatigue life prediction under the influence of temperature
Authors: Zhang Jingnan , Xue Fengxian , Wang Yue , Zhang Xin , Han Shanling
Published: October 2018

Aiming at the problem of the fatigue life prediction of rubber under the influence of temperature, the effects of thermal ageing and fatigue damage on the fatigue life of rubber under the influence of temperature are analysed and a fatigue life prediction model is established by selecting strain energy as a fatigue damage parameter based on the uniaxial tensile data of dumbbell rubber specimens at different temperatures. Firstly, the strain energy of rubber specimens at different temperatures is obtained by the Yeoh model, and the relationship between it and rubber fatigue life at different temperatures is fitted by the least-square method. Secondly, the function formula of temperature and model parameters is obtained by the least-square polynomial fitting. Finally, another group of rubber specimens is tested at different temperatures and the fatigue characteristics are predicted by using the proposed prediction model under the influence of temperature, and the results are compared with the measured results. The results show that the predicted value of the model is consistent with the measured value and the average relative error is less than 22.26%, which indicates that the model can predict the fatigue life of this kind of rubber specimen at different temperatures. What's more, the model proposed in this study has a high practical value in engineering practice of rubber fatigue life prediction at different temperatures.
A mathematical model of cocoa bean fermentation
Authors: Moreno-Zambrano Mauricio , Grimbs Sergio , Ullrich Matthias S. , Hütt Marc-Thorsten
Published: October 2018

Cocoa bean fermentation relies on the sequential activation of several microbial populations, triggering a temporal pattern of biochemical transformations. Understanding this complex process is of tremendous importance as it is known to form the precursors of the resulting chocolate’s flavour and taste. At the same time, cocoa bean fermentation is one of the least controlled processes in the food industry. Here, a quantitative model of cocoa bean fermentation is constructed based on available microbiological and biochemical knowledge. The model is formulated as a system of coupled ordinary differential equations with two distinct types of state variables: (i) metabolite concentrations of glucose, fructose, ethanol, lactic acid and acetic acid and (ii) population sizes of yeast, lactic acid bacteria and acetic acid bacteria. We demonstrate that the model can quantitatively describe existing fermentation time series and that the estimated parameters, obtained by a Bayesian framework, can be used to extract and interpret differences in environmental conditions. The proposed model is a valuable tool towards a mechanistic understanding of this complex biochemical process, and can serve as a starting point for hypothesis testing of new systemic adjustments. In addition to providing the first quantitative mathematical model of cocoa bean fermentation, the purpose of our investigation is to show how differences in estimated parameter values for two experiments allow us to deduce differences in experimental conditions.
Insights on decomposition process of c-C
4
F
8
and c-C
4
F
8
/N
2
mixture as substitutes for SF
6
Authors: Zhang Ying , Li Yi , Zhang Xiaoxing , Xiao Song , Tang Ju
Published: October 2018

In recent years, many scholars have carried out studies on c-C
4
F
8
and its gas mixture and found it has potential to be used as an environment-friendly insulating medium to replace SF
6
in medium-voltage equipment. In this paper, the c-C
4
F
8
and c-C
4
F
8
/N
2
gas mixture models were built to study its decomposition process by the combination of reactive molecular dynamics method and density functional theory. The yield of the main decomposition products, the reaction pathways and enthalpy under different temperatures were explored. It was found that the decomposition of c-C
4
F
8
/N
2
mainly produces CF
2
, F, CF
3
, CF, C, CF
4
and C
2
F
4
. c-C
4
F
8
can decompose to C
2
F
4
by absorbing 43.28 kcal/mol, which is the main decomposition path and this process easily occurs under high temperature. There is a dynamic equilibrium process among the various produced radicals, which ensures the insulation performance of system to a certain extent. The decomposition performance of c-C
4
F
8
/N
2
mixture is better than that of pure c-C
4
F
8
at the same temperature. Relevant results provide guidance for engineering application of the c-C
4
F
8
/N
2
gas mixture.
Urban rats have less variable, higher protein diets
Authors: Guiry E. , Buckley M.
Published: October 2018

Over the past 1000 years, rats (
Rattus
spp.) have become one of the most successful and prolific pests in human society. Despite their cosmopolitan distribution across six continents and ubiquity throughout the world's cities, rat urban ecology remains poorly understood. We investigate the role of human foods in brown rat (
Rattus norvegicus
) diets in urban and rural areas over a 100 year period (
ca
AD 1790–1890) in Toronto, Canada using stable carbon (
δ
13
C) and nitrogen (
δ
15
N) isotope analyses of archaeological remains. We found that rat diets from urban sites were of higher quality and were more homogeneous and stable over time. By contrast, in rural areas, they show a wide range of dietary niche specializations that directly overlap, and probably competed, with native omnivorous and herbivorous species. These results demonstrate a link between rodent diets and human population density, providing, to our knowledge, the first long-term dietary perspective on the relative value of different types of human settlements as rodent habitat. This study highlights the potential of using the historical and archaeological record to provide a retrospective on the urban ecology of commensal and synanthropic animals that could be useful for improving animal management and conservation strategies in urban areas.
Multi-modal signal evolution in birds: re-examining a standard proxy for sexual selection
Authors: Cooney Christopher R. , MacGregor Hannah E. A. , Seddon Nathalie , Tobias Joseph A.
Published: October 2018

Sexual selection is proposed to be an important driver of speciation and phenotypic diversification in animal systems. However, previous phylogenetic tests have produced conflicting results, perhaps because they have focused on a single signalling modality (visual ornaments), whereas sexual selection may act on alternative signalling modalities (e.g. acoustic ornaments). Here, we compile phenotypic data from 259 avian sister species pairs to assess the relationship between visible plumage dichromatism—a standard index of sexual selection in birds—and macroevolutionary divergence in the other major avian signalling modality: song. We find evidence for a strong negative relationship between the degree of plumage dichromatism and divergence in song traits, which remains significant even when accounting for other key factors, including habitat type, ecological divergence and interspecific interactions. This negative relationship is opposite to the pattern expected by a straightforward interpretation of the sexual selection–diversification hypothesis, whereby higher levels of dichromatism indicating strong sexual selection should be related to greater levels of mating signal divergence regardless of signalling modality. Our findings imply a ‘trade-off’ between the elaboration of visual ornaments and the diversification of acoustic mating signals, and suggest that the effects of sexual selection on diversification can only be determined by considering multiple alternative signalling modalities.
화이트 와인 품종 청수, 샤르도네, 리슬링의 주스 및 와인의 향기성분 비교
Authors: Kim Hyun Il , Hur Youn Young , Jung Sung Min , Im Dong Jun , Kim Su Jin
Published: October 2018

본 연구는 청수 품종의 과실과 와인의 향기 성분을 주요 화이트 와인 품종인 샤르도네와 리슬링 품종과 비교하기 위해 향기성분을 headspace-solid phase microextraction 분석법으로 확인하였다. 세 포도 품종 모두 과실의 주된 향기의 구성 성분은 terpenes, C13-norisoprenoids, ketones, alcohol과 aldehydes였다. 청수 품종의 과실에서는 향기성분 중 terpenes이 가장 많았으며 샤르도네와 리슬링 품종의 과실에서는 aldehydes의 함량이 높게 나타났다. 세 품종의 와인에서는 42 종류의 향기성분이 검출되었다. 청수 와인에서는 샤르도네와 리슬링 와인보다 ester의 함량이 약 4배 이상 높았으며 주된 ester 물질은 isoamyl acetate, ethyl butanoate, ethyl hexanoate, ethyl octanoate과 ethyl decanoate였으며 이 물질들은 OAV 값(odor activity value)이 1 이상으로 나타났다. 그 중에서 isoamyl acetate는 청수 와인에서만 확인된 물질로 odor descriptor가 바나나 향 및 달콤한 향을 나타낸다. 따라서 청수 와인의 과일 향과 달콤한 향은 다양하고 높은 ester 화합물 함량에 의한 것으로 판단된다.
Antifungal activity of plant extracts against Fusarium oxysporum isolated from spoilage ginger
Authors: Park Kyung Min , Ku KyungHyung , Koo Minseon
Published: October 2018

This study was aimed at evaluating the antifungal potentials of twelve plant extracts (Terminariae Fructus, Glycyrrhizae Radix, Cinnamomi Cortex, Taraxacum Platycarpum, Rubi Fructus, Caesalpiniae Lignum, Myristicae Semen, Caryophylli Flos, Sanguisorbae Radix, Alpiniae Katsumadaii Semen, Scutellariae Radix, Astragalus membranaceus) in preventing storage rot symptoms in ginger (Zingiber officinale). Samples were collected from ginger that had been stored for 120 days at 10-12℃. A total of ten fungi were isolated from stored non-spoiled and spoiled ginger and identified using internal transcribed spacer gene sequencing as Hypocrea virescentiflava, Fusarium oxysporum, Acremonium strictum, Fusarium solani, and Cadophora fastigiata. The causal fungus of storage rot was identified as F. oxysporum by pathogenicity test. Twelve candidate plant extracts were screened for antifungal activity against F. oxysporum isolated from spoiled ginger by using the disk diffusion method. In minimal inhibitory concentration (MICs) test, all ethanolic extracts of Cinnamomi Cortex, Taraxacum platycarpum, and Caryophylli Flos exhibited higher antifungal activity against F. oxysporum than other plant extracts. The MIC value of Cinnamomi Cortex and Caryophylli Flos were determined to be 10 ìg/disc. The MIC of T. platycarpum, 2.5 ìg/disc, was the lowest. Based on the results, it was concluded that Cinnamomi Cortex, T. platycarpum, and Caryophylli Flos have potential to serve as effective treatments to prevent storage rot of ginger.
Effect of roasting time on physicochemical characteristics and antioxidant activity of hot water extracts of dried Liriope platyphylla
Authors: Kang Min-Jung , Kim Dyeong-Wha , Kang Jae-Ran , Shin Jung-Hye
Published: October 2018

This study was performed in order to determine the effect of roasting (160℃ for 0, 30, 60, 90 min) on the physicochemical characteristics and antioxidant activity of hot water extracts of dried Liriope platyphylla. With respect to Hunter’s color value, lightness and yellowness decreased roasting time increased. The difference (ΔE value) in lightness, redness and yellowness was 15.88 and 22.94 for 30 and 60 min. The 30 min roasted sample contained more soluble solid content (12.7 °Brix) than other samples. The pH and acidity of the 60 min roasted sample were 5.06 and 0.14%, respectively. The highest contents in reducing sugar and total phenolic compounds contents was obserned in the 60 min roasted sample (17.68, and 35.01 g/100 g, respectively), and flavonoid content was the highest in the 90 min roasted sample (10.53 mg/100 g). The crude saponin content of the 90 min roasted sample (21.90 mg/100 g) was higher than that of others samples (8.0-15.36 mg/100 g). Moreover, ginsenosides such as Re, Rg3, and Rh2, were detected, among which the Rh2 content was the highest. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity (31.64-53.72%), 2,2'-azinobis(3-ethylbenzo-thiazoline)-6-sulfonic acid (ABTS) radical scavenging activity (61.59-96.71%), and the ferric reducing antioxidant power (72.38-183.11%) were higher in the roasted samples than in the control group. As a result, we confirmed that roasting increased the amount of active compounds, which increased the yield of useful extract.
Lactic fermentation enhances the antioxidant activity of gold kiwifruit
Authors: Ryu Ji-yeon , Park Hyun Jeong , Moon Jeong Yong , Kim Chan-Shick , Somi Kim
Published: October 2018

Gold kiwifruit was fermented with Lactobacillus plantarum CK10 derived from kimchi and the fermented products were extracted with ethanol at various fermentation time-points The bacterial cellular density, total titratable acidity, total polyphenol content (TPC), and total flavonoid content (TFC) increased during fermentation, while pH values and total soluble solids decreased. Levels of TPC and TFC were highest after five days, at 1.21±0.13 mg GAE/g dry weight and 0.36±0.04 mg RE/g dry weight, respectively. The antioxidant activities of the fermented gold kiwifruit were analyzed using Fe2+ chelating activity, 2,2-diphenyl-1-picrylhydrazyl (DPPH)-, and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS)-radical scavenging activities, and superoxide dismutase (SOD)-like activity. The Fe2+ chelating activity of gold kiwifruit (125-500 μg/mL) peaked after five days of fermentation at 38.40-78.47%. The DPPH radical-scavenging activity and SOD-like activity were somewhat higher after seven days of fermentation (36.01-86.81% and 54.79-93.83% at 2.5-10.0 mg/mL concentration of samples, respectively). On the other hand, the ABTS radical-scavenging activity of fermented gold kiwifruit was similar to that of the non-fermented form. The polyphenol and flavonoid contents were significantly correlated with the antioxidant activity. In conclusion, our results suggest that TPC, TFC, and antioxidant activity were increased after five and seven days of fermentation, respectively. Therefore, fermented gold kiwifruit with its increased antioxidant activity could be useful in the development of functional foods.
Anti-fungal, anti-oxidant, and anti-inflammatory effects of supercritical fluid extracts from Rosa multiflora root
Authors: Go Young Sim , Choi Sun Eun
Published: October 2018

The roots of Rosa multiflora Thunberg have been used in traditional oriental medicine as remedies for rheumatic arthralgia and scabies. In this study, the anti-fungal, anti-oxidant, and anti-inflammatory activities of a supercritical extract of Rosa multiflora root were investigated in vitro. To investigate the anti-oxidant and anti-inflammatory effects of the supercritical extract, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical scavenging activity, and the inhibition of nitric oxide production in lipopolysaccharide (LPS)-stimulated RAW 264.7 cells were examined, respectively. In addition, the anti-fungal activities of the extract were assessed. The results showed a concentration-dependent, increase in ABTS radical scavenging activity. The supercritical fluid extracts of Rosa multiflora root exhibited low toxicity to RAW 264.7 cells at 100 µg/mL the highest concentration tested. Cells stimulated with LPS produced more nitric oxide than normal control cells; however, cells treated with the supercritical fluid extract decreased this production in a concentration-dependent manner. Finally, the supercritical fluid extracts showed significant anti-fungal activity. These results suggest that extracts of the roots of Rosa multiflora might be used to develop potent anti-fungal, anti-oxidant, and anti-inflammatory agents, and may be useful as ingredients for related new functional cosmetic materials.
Quality characteristics of milk bread added blueberry starter
Authors: Hwang Kum-Hee , Jung Hee-Nam , Choi Ok-Ja
Published: October 2018

This study investigated the quality characteristics of milk bread with blueberry starter for the development of various bakery products. Blueberry starter was added to milk content at levels of 10, 20, 30, 40, and 50% to produce milk bread. As fermentation time increased, the pH of the blueberry starter decreased, whereas the titratable acidity and sugar level increased. The dough volume during fermentation was the highest for the group containing 40% added blueberry starter and the lowest for group containing 10% added blueberry starter. In the group containing 30% and 40% added blueberry starter, The volume, specific volume and baking loss of milk bread were the highest, while moisture content was the lowest. With regard to the crumb color value of the milk bread with blueberry starter, the L value decreased and the a and b values increased as the amount of blueberry starter increased. Hardness, gumminess and chewiness were the lowest in the group with 40% added blueberry starter. The results of this study indicate that the optimal amount of blueberry starter for the preparation of milk bread is 30-40%.
Effect of thyme extract on quality characteristics of fresh-cut lettuce during storage
Authors: Lee Hyeon-Jeong , Luo Jin , Choi Ji-Young , Moon Kwang-Deog
Published: October 2018

The purpose of this study was to evaluate the quality of fresh-cut lettuce after a washing treatment with aqueous thyme extracts of differing concentration. Four different concentrations of thyme extract were employed: 0.001% (w/v, TEA), 0.005% (w/v, TEB), 0.01% (w/v, TEC), 0.05% (w/v, TED), while distilled water was used as a control. Measurements of O2 concentration, CO2 concentration, total aerobic bacteria, CIE L*, a*, b*, browning index, total phenolic contents and enzymatic activities were investigated on day 0, 1, 3, 5, and 7 at 10℃. The O2 concentration in TEB were higher than those in other samples during storage, and the CO2 concentration in TEB and TEC were significantly lower than in other samples on day 7. There was no significant difference in the total aerobic bacteria counts between treatments (p<0.05). The samples treated with TEB and TEC showed higher L* (lightness) values, but lower browning indexes, total phenolic compound levels, and enzymatic activities (polyphenol oxidase, peroxidase) than other samples during storage. Specifically, on day 7, the browning index of Cont reached 0.25, while those in the TEB and TEC were about 0.15. The L* in Cont decreased from 69.50 to 58.92, while TEB and TEC were values of 65.61 and 63.20, respectively. These results reveal that 0.005-0.01% thyme extract was effective as a washing treatment inhibited the browning of fresh-cut lettuce and is thus expected to be a useful natural extract for maintaining the quality of fresh-cut lettuce.
Physicochemical properties of Saeilmi (Oryza sativa Linne) germinated with different steeping and germination time
Authors: Jeong Beom-Gyun , Choi Kap-Seong , Chun Jiyeon
Published: October 2018

This study aimed to investigate the germination characteristics of Saeilmi unhulled rice affected by different steeping (at 35℃) and germination (at 30℃) time. At first, the 24 h-germinated unhulled rice (GUR) were prepared by germination for 24 h after steeping for 8, 16, and 24 h. Next, the 24 h-steeped GURs were obtained by germination for 20, 24, 28, and 32 h after steeping for 24 h. Sprout lengths of GUR were more evenly distributed as steeping and germination time increased. Among 24 h-GURs, the thiamin, niacin, and GABA contents were the highest in 8 h-steeped GUR while the folate content was the highest in 24 h-steeped one. For 24 h-steeped GURs, their levels varied with germination time: the highest contents were observed in 24 h-GUR for the thiamin and the niacin contents (534.6 and 1,281.5 μg/100 g), in 32 h-GUR for folate (58.93 μg/100 g), and in 20 h-GUR for GABA (16.3 mg/100 g). The glucose content of GUR increased upto 7 times depending on the steeping and germination time: the highest level was observed in 20 h-GUR after 24 h-steeping. °Brix of saccharified solution prepared from GURs increased with germination time: the highest was observed in 28 h-GUR after 24-steeping. These results suggest that nutritional, functional, and saccharification properties of rice could be effectively improved by germination, especially with steeping for 24 h at 35℃ coupled with germination for 24 h at 30℃.
Radical scavenging activity of domestic fruit wine
Authors: Nam Donghun , Jang Eunho , Jang Ki-Hyo , Lee Jae-Cheol
Published: October 2018

Domestic fruit wines, including apple, grape, Moru, and Korean black raspberry wines, contain a wide variety of phenolic compounds with different antioxidant activity. In this study, we established a simple and reliable on-line HPLC-ABTS assay system for determination of the antioxidative characteristics of fruit wines. The quantitative analytical assay of the antioxidative properties of fruit wines was carried out using an HPLC equipped with reverse-phase C18 column, employing acetonitrile and water as gradient mobile phase at a flow rate of 0.4 mL/min and a detection wavelength of UV 320 nm (1st detector) and UV 734 nm (2nd detector). Among fruit wines, Moru wine showed the highest total phenolics and flavonoids content, as well as radical scavenging activity. The differences in radical scavenging activities were attributed to the structural differences in phenolic compound contents. In addition, between on-line HPLC-ABTS analysis and ABTS assay using a spectrophotometric assay gave a coefficient of determination (R2) of 0.9527. All in all, the present study demonstrates that the established on-line HPLC-ABTS method is simple and reliable, and can thus be used for the determination of the antioxidative characteristics of fruit wines.
Studies on Shigella sonnei-specific bacteriophage isolated from a slaughterhouse
Authors: Lee Min-Jeong , Kim HyungWoo , Kim WooJu , Jang JinUk , Seo JeongUk , Gwak KyoungMin , Myoung Jinjong , Park Mi-Kyung
Published: October 2018

Continuous outbreaks of Shigella spp. have raised concerns about the lack of rapid and on-site applicable biosensor method for Shigella detection. Since a bacteriophage has recently been employed as an emerging bio-recognition element in biosensor method, Shigella sonnei-specific bacteriophage was isolated and purified from a slaughterhouse with the final concentration of 2.0×1012 PFU/mL in this study. Analysis of purified S. sonnei-specific bacteriophage using transmission electron microscopy indicated that it possessed an icosahedral head with a relatively long non-contractile tail. It was therefore classified as a member of the Siphoviridae family. Head width, head length, and tail length were 69.9±11.2 nm, 77.5±8.8 nm, and 264.4±33.9 nm, respectively. The genomic DNA size of the S. sonnei-specific bacteriophage was determined to be approximately 25 kb by using 0.4% agarose gel electrophoresis. In specificity test with 43 food-associated microorganisms, the S. sonnei-specific bacteriophage exhibited a clear plaque against S. sonnei only. In addition, the S. sonnei-specific bacteriophage was stable within a wide range of pH values (pH 3-11) and temperatures (4-37℃). Thus, the present study demonstrated the excellent specificity and stability of the S. sonnei-specific bacteriophage as a novel bio-recognition element for S. sonnei detection in foods.
Quality assessment of ‘Fuyu’ persimmon treated by a combination of γ-irradiation and 1-methylcyclopropene
Authors: Ahn Gwang Hwan , Choi Seong-Jin , Shin Gye Hwa , Kim Jun Tae
Published: October 2018

As an alternative to chemical fumigation using reagents such as methyl bromide, sweet persimmon was treated with γ-irradiation with the aim of extending the export of persimmon to countries with strict quarantine requirements. 1-Methylcyclopropene (1-MCP) was also employed to prevent the loss of persimmon quality, as treatment by γ-irradiation can cause changes in the firmness and color of the fruit, in addition to physiological injuries. The persimmon quality was assessed at 25℃ over a defined period of retail display following long term cold storage for 60 and 90 day. The persimmon firmness was significantly (p<0.05) decreased following γ-irradiation and display at 25℃ over 2 day, but was dramatically reduced after 3 day display and 60 day cold storage. Although irradiation increased the respiration rate of persimmon after long term storage, it was not significantly (p>0.05) altered at the doses employed herein. In contrast, 1-MCP treatment significantly (p<0.05) improved the persimmon firmness from 1.1 N to 6.0-20.6 N after γ-irradiation treatment and 3 day display and little change in the skin color was observed compared to the untreated samples. The rate of flesh softening was also significantly reduced following 1-MCP treatment.
Effect of drying and harvest time on the physicochemical properties of the most common Korean persimmon leaves
Authors: Hossain Abul , Moon Hey-Kyung , Kim Jong-Kuk
Published: October 2018

Persimmon is a plant that is native to the Republic of Korea. It leaves are rich in antioxidants and minerals. This study set out to investigate the moisture, color, vitamin C, and mineral contents of five of the most common Korean persimmon leaves (‘Sangju-dungsi’, ‘Sangam-dungsi’, ‘Cheongdobansi’, ‘Gabjubaekmok,’ and ‘Suhong’), and how they varied with the applied drying technique (freeze-drying or hot-air drying at 100℃ for 30 min) and harvesting time (late May or late June). Persimmon leaves were first collected, and then blanched and dried. Our results revealed that freeze-drying was the most effective method in terms of the mineral content, while no significant difference in the vitamin C content was observed regardless of the drying method. The concentration of Mg, Ca, K, and Mn increased from May to June, while the opposite trend was observed for Na, Fe, Cu, and Zn. Persimmon leaves collected in late May had a higher vitamin C content than those harvested in late June. Ultimately, the ‘Sangam-dungsi’ persimmon leaf was found to have the highest mineral content, whereas ‘Gabjubaekmok’ leaves were richer in color (lightness, redness, and yellowness) and had the highest vitamin C content among the analyzed cultivars.
Quality and antioxidant properties of jelly incorporated with corn concentrate
Authors: Cha Min Ji , Lee Jun Ho
Published: October 2018

Gummy jellies are popular desserts or snacks and widely consumed by various age groups around the world. Consumers' new needs and desire for a healthy food have promoted supplementation of the functional food ingredient to snack foods. As corn concentrate (CC) possesses diverse functional activities, it may be beneficial to increase its consumption via supplementation into snack foods such as jelly. There has been a scarcity of reports on antioxidant potential of CC and how much level is enhanced which occurs upon making CC incorporated jellies. This prompted us to undertake the present investigation with the objective to evaluate the physical, sensory, and antioxidant characteristics of jellies containing various levels of CC (3%, 6%, 9%, and 12%). The pH level (6.98 to 6.45), moisture content (89.34 to 80.06%, w.b.), and lightness (L*) (20.79 to 16.50) decreased significantly while total soluble solids (1.04 to 2.48 °Brix), hardness (3.47 to 5.57 N), redness (a*) (-0.45 to 4.95), and yellowness (b*) (4.76 to 7.70) increased significantly with increasing levels of added CC (p<0.05). In addition, 2,2-diphenyl-1-picrylhydrazyl (0.62 to 3.45%) and 2,2’-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (0.22 to 1.88%) radical scavenging activities significantly increased (p<0.05), and they were well-correlated. Consumer acceptance test indicated that addition of 6% CC had a favorable effect on consumer preferences for most attributes. Based on our study, jelly with 6% CC is recommended for developing CC-added jellies with improved overall qualities without sacrificing consumer acceptability while taking advantage of the functional properties of CC.
The effect of baking and frying on the nutritional composition of mackerel
Authors: Duan Beibei , Shin Jung-Ah , Lee Ki-Teak
Published: October 2018

The nutritional properties of mackerel are strongly influenced by different cooking methods that can change its nutritional contents. In this study, we investigated the effects of two types of cooking method (i.e. baking and frying) on water-soluble vitamins (B1, B2, niacin, and folic acid), fat-soluble vitamins (A and E), cholesterol, β-carotene, and minerals (K, P, Mg, Se, and Zn) and on the proximate composition of mackerel. Compared to the baked fish, contents of vitamins A and B1 and cholesterol were reduced by 56.52%, 59.93%, and 33.40% (p<0.05), respectively, in the fried fish. On the other hand, vitamin E and folic acid contents in the fried fish were significantly higher than those in the baked fish (p<0.05). Furthermore, niacin was detected only in the baked fish and β-carotene was found in neither the baked fish nor the fried fish. There was also no significant difference in moisture content between baked and fried fish samples. The fat, carbohydrate, and crude ash contents in fried fish were higher than those in baked fish; however, protein content in fried fish was about 3.73% lower than that in baked fish. Since different cooking methods have different effects on the nutrients of mackerel, nutritional value of mackerel could be enhanced by selecting the suitable cooking method.
Effects of pressurized steam-treated Corni Fructus extract on osteoblast differentiation and osteoclast formation
Authors: Park Hye-Mi , Hong Joo-Heon
Published: October 2018

This study investigated the effects of pressurized steam-treated Corni Frutus (PSC) extract on osteoblast differentiation and osteoclast formation. The osteoblast differentiation effect of the extract was evaluated by measuring cellular alkaline phosphatase (ALP) activity, cell matrix ALP staining, alizarin Red S staining and von Kossa staining on proliferating MC3T3-E1 osteoblast cells. The results confirmed that ALP activity, cell matrix ALP staining, alizarin Red S staining and von Kossa staining were all increased as proliferation increased from 1 to 14 days, without cytotoxicity. The osteoclast formation effect of the PSC extract was evaluated by measuring the cellular tartrate-resistant acid phosphatase (TRAP) activity and cell matrix TRAP staining on receptor activator of nuclear factor kappa-B ligand (RANKL)-induced RAW264.7 osteoclast cells. Treating RAW264.7 cells with RANKL for 7 days increased matrix staining for TRAP and cellular TRAP activity. The PSC extract decreased these changes in a concentration-dependent manner. Therefore, PSC is expected to be a natural source for developing health functional foods and medicinal agents to prevent bone-related diseases, such as osteoporosis, by increasing osteoblast differentiation and reducing osteoclast activity.
Characteristics of sponge cake prepared by the addition of sweet pumpkin powder
Authors: Lee Gyeong-Sook , Han Gyeong-Phil
Published: October 2018

This study investigated the effects of freeze-dried sweet pumpkin powder on the baking of butter sponge cake. Freeze-dried sweet pumpkin powder (0, 3, 6, 9, 12%) was supplemented during the baking progress and the results were as follows. In terms of the Farinograph characteristics of the batter, the absorption rate increased slightly as the amount of sweet pumpkin powder added increased, and the development time to reach the peak was slightly longer, increasing from 12%. The amylogram characteristic showed that the gelatinization starting temperature seemed to increase as the amount of sweet pumpkin powder added was increased and the maximum viscosity was lower. The specific gravity of the sponge cake increased as the amount of the pumpkin powder added was increased. From the crust of the sponge cake, the L-values (brightness, p<0.01), a-values (redness, p<0.05), and b-values (yellowness, p<0.05) were significantly lower as the amount of the pumpkin powder added was increased. Volume (p<0.01) and symmetry index (p<0.05) decreased when the sweet pumpkin powder was added. In terms of textual characteristics, hardness increased as the amount of the sweet pumpkin powder was increased (p<0.05). However, when the sweet pumpkin powder was added at 9% and, 12%, brittleness decreased (p<0.01).
Quality characteristics of Nuruk with different water contents during fermentation period
Authors: Mun Ji-Young , Kim Joo-Yeon , Kim So Young , Choi Han-Seok , Yeo Soo-Hwan
Published: October 2018

To investigate the effects of water contents on the characteristics of Nuruk, three sets of Nuruks were prepared with water contents of 20%, 26%, and 30%. Morphological shapes, internal temperature, physicochemical properties, enzyme activity, metabolites, and volatile chemical patterns were monitored for 30 days. Regardless of the water content, the morphological shapes showed that the mold mycelia were extended to the inside and the weight and size were decreased in the three Nuruks. The internal temperature was the highest (39.7℃) for a water content of 26%. Higher water contents were accompanied by lower pH. α-Amylase activity was increased 1.5-fold in Nuruk containing 30% water. Acidic protease activity was also the highest (1,800 U/g) after 20 days for Nuruk with 30% water content. In addition, the levels of saccharides (glucose, galactose, and fructose) were increased 2.4-, 1.97-, 1.5-fold, respectively, with higher water contents. Organic acid (lactic acid) content was the highest (2.2 mM) in Nuruk containing 30% water. Free amino acid (glutamate and proline) contents in Nuruk with 26% and 30% water contents were higher than those in the 20%. The volatile patterns were different in the three Nuruks with 20%, 26% and 30% water contents. This study suggests that the range of water content of 26-30% might be appropriate for the production of Nuruk with high saccharification and proteolytic activities.
Equilibrium moisture content/equilibrium relative humidity of barley
Authors: Choi Byoung-Min
Published: October 2018

Desorption equilibrium moisture content (EMC)/equilibrium relative humidity (ERH) experiments were performed on two cultivars (Sae naked and Hin-chal naked) of barley (Hordeum vulgare L.) at 5, 15, 25, 35, and 45℃ for moisture contents between 9.51 and 29.13%,db. The method employed involved measuring the ERH of air in contact with the grain under static conditions, using an electronic hygrometer. The effects of temperature and moisture contents were investigated, and the measured values were fitted to the modified Henderson model, the modified Chung-Pfost model, the modified Halsey model, the modified Oswin model, and the modified GAB model. The ERHs of barleys decreased with decreasing moisture content and temperature, and the EMCs increased with decreasing temperature and increasing relative humidity. The increase in moisture content with increasing relative humidity at a given temperature is not linear: the moisture content increased rapidly at high relative humidities, and the differences between ERH values at different temperature (5-45℃) were insignificant at high relative humidity (>80%). The effect of the cultivars on EMC/ERH was insignificant at the same temperature. The modified Halsey model was found to be the best in describing the EMC/ERH of barleys.
Anti-inflammatory activities of Olea europaea extracts from Jeju Island on LPS-induced RAW 264.7 cells
Authors: Kim Min-Jin , Lee Juyeong , Kim Sang Suk , Seong Ki Cheol , Lim Chan Kyu , Park Kyung Jin , An Hyun Joo , Choi Young Hun , Kim Seung-Young , Hyun Chang-Gu
Published: October 2018

Lipopolysaccharide (LPS)-induced activation of murine RAW 264.7 cells results in the production of pro-inflammatory cytokines including PGE2, IL-6, TNF-α, and IL-1β. In this study, we investigated the anti-inflammatory effects of the Olea europaea extract from Jeju island using LPS which induces an inflammatory response. To examine the potential anti-inflammatory properties of the Olea europaea extract, we measured the amount of nitric oxide (NO), prostaglandin E2(PGE2), tumor necrosis factor-alpha (TNF-α), interleukin-6 (IL-6), and IL-1β on RAW 264.7 cells after the Olea europaea extract treatment. The Olea europaea extracts showed higher anti-inflammatory activity by inhibiting the production of PGE2, NO, TNF-α, IL-6, and IL-1β induced by LPS stimulation in RAW 264.7 cells. Also, Olea europaea extracts decreased mRNA expression of iNOS, and COX-2. There was no cytotoxicity in the macrophage proliferation treated with the Olea europaea extract compared to the control in the LDH assay. These results suggest that the Olea europaea extract may exert significant effects on inflammatory factors and be a potential source as a new natural anti-inflammatory agent. Further investigations will focus on cell-based in vitro assays and in chemically identifying the major active components mediating the anti-aging and anti-inflammation responses.
Anti-inflammation effect of hardy kiwifruit (Actinidia arguta) extract in lipopolysaccharide-stimulated macrophages by suppressing NF-kappaB pathway
Authors: Kim Dong In , Kim Hyun Jung , Lee Ji Hye , Han So Jung , Kim Ha Eun , Park Kang Soo , Kim Hyo Jin , Nam Jeong Hee , Chi Gyeong Yup , An Bong Jeun
Published: October 2018

The aim of this study was to investigate the antioxidant and intracellular anti-inflammatory efficacy of hardy kiwifruit extracted with hot water (HKW), 70% ethanol (HKE), and 70% acetone (HKA) in RAW 264.7 macrophages. In order to evaluate the anti-inflammatory effect of hardy kiwifruit extracts, RAW 264.7 macrophages were stimulated with lipopolysaccharide (LPS) to induce the production of inflammation-related factors, which were measured by Western blotting and real-time PCR methods. i-NOS, COX-2, NF-κB protein, and mRNA expression showed a concentration-dependent anti-inflammatory effect. The decreases in the mRNA expression levels of interleukin-1β (IL-1β), interleukin-6 (IL-6), and tumor necrosis factor-α (TNF-α) were concentration-dependent in HKE. Further, the antioxidant effects of hardy kiwifruit on the total polyphenol contents, electron donating ability and ABTS+ radical scavenging activity were evaluated. The total polyphenol contents of HKW, HKE, and HKA were 15.54±0.29, 14.41±0.26, and 16.82±0.27 mg TAE/g, respectively, whereas the electron donating abilities at 1,000 μg/mL of HKW, HKE, and HKA were 30.8, 36.1, and 37.4%, respectively. The ABTS+ radical scavenging activity was fond to be concentration dependent. The nitric oxide (NO) production inhibition activities at 2,000 μg/mL of HKE was 42.8%. In conclusion, anti-oxidant and anti-inflammatory test results indicate that hardy kiwifruit can be used as potential anti-inflammatory agents via NF-κB inhibition.
Changes in the secondary metabolites and bioactivity of mulberry leaves upon UV-C irradiation
Authors: Choi Seong-Jin
Published: October 2018

Secondary metabolites of plants have a variety of bioactivities, and ultraviolet light is known to affect the production of such bioactivities. Mulberry is one of the most useful plants as it contains various kinds of useful ingredients. In this study, to investigate changes in the secondary metabolites of mulberry leaves upon UV irradiation, the leaves were untarget analyzed by using liquid chromatography-mass spectrometry (LC-MS), and the acquired scan data were profiled by using a bioinformatics computer program, i.e., the XCMS package of R. The resulting data profile showed that at least 35 kinds of metabolites were changed quantitatively by UV-C irradiation. Fourteen of them were identified by isolation and nuclear magnetic resonance (NMR) spectrum comparison or by targeted analysis. Subsequent quantitative target analysis of the identified compounds showed increases in morin (464-fold), oxyresveratrol (256-fold), 2,3-trans-dihydromorin (170-fold), 2′,4′,2,4-tetrahydroxychalcone (120-fold), catechin (84-fold), 4′-prenyloxyresveratrol (43-fold), and moracin M (35-fold) as a result of UV-C irradiation. In addition, UV-C-irradiated mulberry leaves showed increased antioxidative activity (2.1-2.4-fold) and increased tyrosinase inhibitory activity (2.3-fold) compared to that of the control. The results of this study show that irradiation with ultraviolet light can improve the functionality of mulberry leaves. Thus, it may be a useful means of improving the utility value of mulberry leaves as functional food, medicinal, or cosmetic materials.
Transition of Wnt signaling microenvironment delineates the squamo-columnar junction and emergence of squamous metaplasia of the cervix
Authors: Chumduri Cindrilla , Gurumurthy Rajendra Kumar , Berger Hilmar , Koster Stefanie , Brinkmann Volker , Klemm Uwe , Mollenkopf Hans-Joachim , Herbst Hermann , Mangler Mandy , Meyer Thomas F
Published: October 2018

The transition zones (TZ) between squamous and columnar epithelium constitute hotspots for the emergence of cancers. Carcinogenesis at these sites is often preceded by the development of metaplasia, where one epithelial type invades the neighboring one. It remains unclear how these niches are restrained at the boundary between the two epithelial types and what factors contribute to metaplasia. Here we show that the cervical squamo-columnar junction derives from two distinct stem cell lineages that meet at the TZ. In contrast to the prevailing notion, our analysis of cervical tissue showed that the TZ is devoid of any locally restricted, specialized stem cell population, which has been implicated as precursor of both cervical squamous cell carcinoma and adenocarcinoma. Instead, we reveal that these cancers originate from two separate stem cell lineages. We show that the switch in the underlying Wnt signaling milieu of the stroma is a key determinant of proliferation or quiescence of epithelial stem cell lineages at the TZ. Strikingly, while the columnar lineage of the endocervix is driven by Wnt signaling, the maintenance of squamous stratified epithelium of the ectocervix and emergence of squamous metaplasia requires inhibition of Wnt signaling via expression of Dickkopf2 (Dkk2) in the underlying stroma. Moreover, Notch signaling is required for squamous cell stratification. Thus, our results indicate that homeostasis at the TZ is not maintained by a transition from one epithelial type to another but rather results from alternative signals from the stromal compartment driving the differential proliferation of the respective cell lineages at the squamo-columnar junction.
Master regulators of genetic interaction networks mediating statin drug response inSaccharomyces cerevisiaevary with genetic background
Authors: Busby Bede P. , Niktab Eliatan , Roberts Christina A. , Coorey Namal V. , Sheridan Jeffrey P. , Senanayake Dinindu S. , Munkacsi Andrew B. , Atkinson Paul H.
Published: October 2018

Determination of genetic interaction networks (GINs) surrounding drug targets identifies buffering genes and provides molecular insight into drug response in individuals. Here we used backcross methodology to createSaccharomyces cerevisiaedeletion libraries in three genetic backgrounds resistant to statins, which are additional to the statin-sensitive S288C deletion library that has provided much of what is known about GINs in eukaryotes. Whole genome sequencing and linkage group analysis confirmed the genomic authenticity of the new deletion libraries. Statin response was probed by drug-gene interactions with atorvastatin and cerivastatin treatments, as well as gene-gene interactions with the statin targetHMG1andHMG2genes or the sterol homeostaticARV1gene. The 20 GINs generated from these interactions were not conserved by function or topology across the four genetic backgrounds. Centrality measures and hierarchical agglomerative clustering identified master regulators that if removed collapsed the networks. Community structure distinguished a characteristic early secretory pathway pattern of gene usage in each genetic background. ER stress in statin-resistant backgrounds was buffered by protein folding genes, which was confirmed by reduced activation of the unfolded protein response in statin-resistant backgrounds relative to the statin-sensitive S288C background. These network analyses of new gene deletion libraries provide insight into the complexity of GINs underlying individual drug response.