Reduction of Bacillus cereus Contamination in Biofilms on Stainless Steel Surfaces by Application of Sanitizers and Commercial Detergent

Lee, Min-Jeong,Ha, Ji-Hyoung,Kim, Yong-Su,Ryu, Jee-Hoon,Ha, Sang-Do The Korean Society for Applied Biological Chemistr 2010 Applied Biological Chemistry (Appl Biol Chem) Vol.53 No.1

We established the effectiveness of a washing, detergent and sanitizer treatments for reducing Bacillus cereus (B. cereus) contamination in biofilms on stainless steel surfaces. A water treatment did not affect biofilms and chlorine treatments at 200 ppm for 10 min and 300 ppm for 5 min, iodophor at 200 ppm for 10 min, and QAC at 400 ppm for 10 min were used to eliminate all B. cereus cells. B. cereus cells after detergent treatment were eliminated by chlorine at 100 ppm for 10 min, 200 ppm for 5 min, and 300 ppm for 3 min, and with iodophor at 100 ppm for 10 min and 200 ppm for 10 min, and QAC at 400 ppm for 10 min.

가압가열 및 microwave에 의한 중력분 반죽 gliadin의 항원성 변화

곽지희(Ji-Hee Kwak),김꽃봉우리(Koth-Bong-Woo-Ri Kim),이청조(Chung-Jo Lee),김민지(Min-Ji Kim),김동현(Dong-Hyun Kim),선우찬(Chan Sunwoo),정슬아(Seul-A Jung),김현지(Hyun-Jee Kim),최정수(Jung-Su Choi),김성원(Seong-Won Kim),안동현(Dong-Hyun 한국식품과학회 2012 한국식품과학회지 Vol.44 No.1

본 연구에서는 가압가열 및 microwave 처리에 의한 중력분 반죽 추출물 내의 gliadin 단백질의 항원성 변화에 대해 살펴보았다. 중력분 반죽에 가압가열과 microwave를 단독 또는 병행으로 처리하여 ci-ELISA, SDS-PAGE 및 immunoblotting을 실시하였으며, 가압가열 처리에 의해서 anti-gliadin IgG 항체와 gliadin과의 결합력이 다소 감소한 것을 확인하였다. 특히 30 min 이상 처리시 더욱 감소한 것으로 나타났으며, SDS-PAGE와 immunoblotting 결과에서도 gliadin band의 강도가 약해지고 항체와의 반응도 나타나지 않았다. Microwave 처리의 경우, 5 min 이상 처리시 일부 gliadin 단백질의 소실이 관찰되었으나, 항원성에는 큰 변화가 없었다. 또한 가압가열 및 microwave 병행 처리에 의해 항원-항체 결합력이 더욱 감소되었으며, 특히 가압가열 50 min, microwave 10 min 처리시 약 35.0%로 감소되었다. 이상의 결과를 통해 가압가열 처리에 의해 중력분 반죽 추출물 내 gliadin의 항원성이 감소되는 것을 확인하였으며, microwave와 병행 처리하는 경우, 더욱 감소하는 것을 확인하였다. The aim of this study was to determine the optimal physical treatment to reduce the antigenicity of gliadin in wheat dough. Medium wheat dough was treated with an autoclave (5, 10, 30, and 50 min at 121℃, 1 atm), a microwave (1, 5, and 10 min) or both (10, 30, and 50 min/5, 10 min). The proteins in the dough extracts were analyzed by SDS-PAGE and the binding ability of anti-gliadin IgG to gliadin was examined by ci-ELISA and immunoblotting. Results showed that the ability of anti-gliadin IgG to bind to gliadin in wheat dough treated with an autoclave alone or in combination with a microwave was decreased. Especially, it declined to ~77% after autoclaving for 30 min and 35% after both autoclaving for 50 min and microwaving for 5 min. In addition, the intensity of gliadin bands in SDS-PAGE were weakened and anti-gliadin IgG did not recognize gliadin in immunoblotting. However, microwaving alone did not affect the antigenicity of gliadin in wheat dough. These results indicate that autoclaving may affect the reduction of the antigenicity of gliadin in medium wheat dough. Moreover, autoclaving in combination with microwaving is more effective for reducing the antigenicity of wheat dough.

가압가열 및 Microwave 처리에 의한 중력분 Gliadin의 항원성 변화

곽지희(Ji-Hee Kwak),김꽃봉우리(Koth-Bong-Woo-Ri Kim),이청조(Chung-Jo Lee),김민지(Min-Ji Kim),김동현(Dong-Hyun Kim),선우찬(Chan Sunwoo),정슬아(Seul-A Jung),강주연(Ju-Youn Kang),김현지(Hyun-Jee Kim),최정수(Jung-Su Choi),김성원(Seong-Won 한국식품영양과학회 2011 한국식품영양과학회지 Vol.40 No.10

본 연구에서는 가압가열 및 microwave 처리가 gliadin의 항원성에 미치는 영향을 살펴보기 위해 중력분에 가압가열과 microwave를 단독 또는 병행으로 처리하여 Ci-ELISA, SDS-PAGE 및 immunoblotting을 실시하였다. 가압가열 처리의 경우, 처리 시간이 길어질수록 IgG와의 결합력이 감소하였으며, 특히 50분 처리구에서 약 69%로 가장 낮은 결합력을 보였다. 또한 SDS-PAGE와 immunoblotting 결과에서도 무처리구에서 강하게 보였던 gliadin band가 처리에 의해 거의 소실되고 항체와 반응하지 않았다. 가압가열 및 microwave를 병행 처리한 경우도 마찬가지로 gliadin의 결합력이 다소 감소하였으며, 처리구 중에서는 가압가열 50분, microwave 5분 처리구에서 약 73%로 가장 낮은 결합력을 보였다. 반면 microwave를 단독으로 처리하였을 때에는 일부 단백질의 변화는 관찰되었으나 항원성 감소에는 큰 영향을 미치지 않았다. 이상의 결과를 통해 가압가열을 단독 처리에 의해 gliadin의 항원성이 다소 감소되었으며, microwave 병행 처리에 의한 차이는 크게 나타나지 않은 것을 확인하였다. This study was conducted to evaluate the effect of physical treatments on the antigenicity of gliadin in medium wheat flour. The wheat flour was treated with an autoclave (5, 10, 30, 50 min), a microwave (1, 5, 10 min), and both (10, 30, 50 min/ 5, 10 min), and investigated by SDS-PAGE, immunoblotting and Ci-ELISA using anti-gliadin IgG. The results showed that the binding ability of anti-gliadin IgG to gliadin in wheat flour was slightly decreased when autoclaved or when autoclaved and microwaved. Especially, it was reduced to about 69% after autoclaving for 50 min and 73% after autoclaving for 50 min and microwaving for 5 min. In addition, gliadin bands in the 50 min autoclaved group disappeared in both SDS-PAGE and immunoblotting. On the other hand, the antigenicity of gliadin was unaffected by microwaving alone. Consequently, there were no considerable changes in using an autoclave alone or in combination with a microwave. These results suggest that autoclaving may affect the reduction of the antigenicity of gliadin in medium wheat flour.

Ex Vivo Live Full-Thickness Porcine Skin Model as a Versatile In Vitro Testing Method for Skin Barrier Research

( Jee-hyun Hwang ),( Haengdueng Jeong ),( Nahyun Lee ),( Sumin Hur ),( Nakyum Lee ),( Jeong Jun Han ),( Hye Won Jang ),( Wang Keun Choi ),( Ki Taek Nam ),( Kyung-min Lim ) 한국피부장벽학회 2021 한국피부장벽학회지 Vol.23 No.2

Since the European Union (EU) announced their animal testing ban in 2013, all animal experiments related to cosmetics have been prohibited. Here, we investigated whether an ex vivo live porcine skin model can be employed to study the safety and skin barrier-improving effects of hydroxyacids widely used in cosmetics for keratolytic peels. Glycolic acid (1-10%), salicylic acid (0.2-2%), and lactobionic acid (1.2-12%) were used as representative substances for α-hydroxyacid (AHA), β-hydroxyacid (BHA), and polyhydroxyacid (PHA), respectively. When hydroxyacids were applied at high concentrations on the porcine skin every other day for 6 days, tissue viability was reduced to 50-80%, suggesting that the toxicity of cosmetic ingredients can be evaluated with this model. Based on tissue viability, the treatment scheme was changed to a single exposure for 20 min. The protective effects of a single exposure of hydroxyacids on skin barrier function were evaluated by examining rhodamine permeability and epidermal structural components of barrier function using immunohistochemistry (IHC) and immunofluorescence (IF) staining. Lactobionic acid (PHAs) improved skin barrier function most compared to other AHAs and BHAs. Most importantly, trans-epidermal water loss (TEWL), an important functional marker of skin barrier function, could be measured with this model, which confirmed the significant skin barrier-protective effects of PHAs. Collectively, we demonstrated that the ex vivo live full-thickness porcine skin model can be an excellent alternative to animal experiments for skin studies on the safety and efficacy of cosmetic ingredients. Funding: This study was funded by the Health Technology R&D Project, Ministry of Health and Welfare, Republic of Korea (Grant no. HP20C0061).

치매환자를 위한 어플리케이션에 대한 연구

이철민(Lee Chul?min),임병규(Lim Boung-gyu),송은지(Song Eun-jee) 한국정보기술학회 2018 Proceedings of KIIT Conference Vol.2018 No.11

붕장어 부산물로 제조한 붕장어탕의 식품학적 특성

허민수(Min Soo Heu),이택상(Take Sang Lee),김혜숙(Hye-Suk Kim),지성준(Seung Joon Jee),이재형(Jae Hyoung Lee),김형준(Hyung Jun Kim),윤민석(Min Seok Yoon),박신호(Shin Ho Park),김진수(Jin-Soo Kim) 한국식품영양과학회 2008 한국식품영양과학회지 Vol.37 No.4

붕장어 가공부산물인 머리와 frame를 효율적으로 이용하기 위한 일련의 연구로 붕장어 부산물을 이용한 붕장어탕의 개발을 시도하였고, 아울러 이의 식품성분 특성에 대하여도 살펴보았다. 살균조건 및 가온일수에 따른 붕장어탕의 저장성 부여를 위한 최적 살균조건은 F? value=8분으로 판단되었다. 붕장어탕의 일반성분은 수분의 경우 90.7%, 조단백질의 경우 4.8%, 조지방의 경우 2.6%, 조회분의 경우 1.5%를 나타내었다. 붕장어탕의 엑스분 질소 함량은 243.1 ㎎/100 g으로 시판 추어탕의 208.0 ㎎/100 g보다 높았다. 붕장어탕의 총 아미노산 함량은 4,310 ㎎/100 g이었고, 주요 구성아미노산은 glutamic acid(637.3 ㎎/100 g, 14.8%), glycine(409.1 ㎎/100 g, 9.5%) 및 alanine(404.4 ㎎/100 g, 9.3%)등이었다. 붕장어탕은 관능적인 비린내는 거의 감지되지 않았고, 맛은 우수하였으며, 항산화능이 인정되었으나 ACE 저해능은 크게 기대할 수 없었다. For the effective use of the conger eel by-products, such as head and frame, Tang, which is the Korean-type soup, from conger eel by-products (TCEB) was developed and its food component characterization was compared with that of commercial Chueotang, loach Tang. According to the results of viable cells and coliform group of TCEB heated at 115oC for various times, the reasonable F0 value was 8 min. The proximate composition of TCEB was 90.7% for the moisture, 4.8% for the protein, 2.6% for the lipid, and 1.5% for the ash. The extractive-nitrogen content of TCEB was 243.1 ㎎/100 g, which was higher than that of commercial Chueotang, 208.0 ㎎/100 g. The total amino acid content of TCEB was 4,310 ㎎/100 g and its major amino acids were glutamic acid (637.3 ㎎/100 g, 14.8%), glycine (409.1 ㎎/100 g, 9.5%) and alanine (404.4 ㎎/100 g, 9.3%). TCEB was not felt in the sensual fish odor and its sensual taste was good. The health functional properties for health of TCEB were 1.29 as a PF (protection factor) for antioxidative activity and 39.4% for angiotensin Ⅰ converting enzyme (ACE) inhibiting activity.

Effects of Supercritical Carbon Dioxide Treatment on Meat Quality and Sensory Evaluation in Soy Sauce and Hot-pepper Paste Marinated Pork

Young Min Choi,Sang Hoon Lee,Jee Hwan Choe,Kyoung Heon Kim,Min Suk Rhee,Byoung Chul Kim 한국축산식품학회 2013 한국축산식품학회지 Vol.33 No.5

The objective of this study was to investigate the effects of supercritical carbon dioxide (SC-CO2) treatment on meat quality and sensory evaluation of marinated pork. Meat marinated in two traditional Korean marinades, soy sauce and hot-pepper paste, and raw marinated meat were then treated with 7.4, 12.2, or 15.2 MPa CO2 at 31.1oC for 10 min. The SC-CO2 treatments had no effect on the meat pH (p>0.05) or Warner-Bratzler shear force (p>0.05). There was no significant difference (p>0.05) in the total loss (sum of treatment loss and cooking loss) between the control and SC-CO2 treated samples at 15.2 MPa (soy sauce marinated pork: 21.78 vs. 18.97%; hot-pepper marinated pork: 21.61 vs. 18.01%). After the SC-CO2 treatment, lighter surface colors were observed in the treatment samples compared to those of the control samples (p< 0.001). However, tasting panelists were unable to distinguish a difference in color or in overall acceptability of the control and treatment (p>0.05). In the case of soy sauce marinated pork, when SC-CO2 applied at 15.2 MPa and 31.1oC for 10 min, treatment samples showed a tenderer meat than the control samples. Therefore, the SC-CO2 treatment conditions had no adverse effects on the sensory quality characteristics of the marinated meat products.

Simulated Moving Bed를 이용한 Bupivacaine 키랄분리 : (1) Preparative Chromatography를 이용한 기본조건 결정 (1) Optical Separation Conditions for Preparative Chromatography

윤지연,이중기,서성섭,최민호,박태진 한국화학공학회 2003 Korean Chemical Engineering Research(HWAHAK KONGHA Vol.41 No.6

Racemate Bupivacaine의 키랄분리를 위한 크로마토그래피의 최적분리조건을 조사하였다. Kromasii^(�) 키랄고정상에서 최적이동상조성 성분은 n-hexane/2-propanol/acetic acid/triethylamine, 99/1/0.3/0.05(vol.%)이였다. 이동상 조성성분인 2-propanol의 부피비가 증가할수록 체류시간과 분리도가 동시에 감소되었다. 이동상 성분 중에서 미량으로 존재하는 triethylamine이 증가할수록 피크의 sharpness가 증가하고 체류시간 역시 감소하였다. 또한, acetic acid가 없으면, 크로마토그래피 광학분할이 불가능하였으며 부피 0.3%에서 분리도가 가장 높음을 확인할 수 있었다. 한편, 키랄의약품의 대량분리방법중의 하나인 SMB(simulated moving bed)크로마토그래피 시스템(직경 1.0cm×10cm×8개 칼럼으로 구성)의 최적분리조건을 전산모사에 의해 구하였으며, 이를 실험으로 확인하였다. 그 결과 switching time 15분, feed의 유량 0.1 ml/min, desorbent 0.86 ml/min, raffinate 0.3 ml/min, extract 0.66 ml/min, recycle 1.0 ml/min일 때 100% 순도의 R-form과 S-form을 얻을 수 있었으며, 실험치와 전산모사치간의 오차는 ??2%이내였다. The chiral separation of racemate Bupivacaine was carried out to find the optimum condition for chromatographic system. The optimum species and composition for mobile phase were n-hexane/2-propanol/acetic acid/triethylamine, 99/1/0.3/0.05(vol.%) in case Kromasil� chiral stationary phase was employed. The retention time and resolution decreased with the increase in the ratio of 2-propanol in the mobile phase. The sharpness of peak and retention time decreased, as the content of triethylamine increased. Without the existence of acetic acid, the chromatographic separation didn't occur, and the resolution was the highest at the acetic acid volume ratio of 0.3%. The optimum condition of SMB (simulated moving bed) was determined by simulation and its results was compared with exprimental data from lab-scale SMB (10 mm 1D×8 ea). Rased on the SMB simulation and experimental results, 100% purity of R and S Bupivacaine were obtained and the error between the calculated and experimental value was within ±2%.

Effects of Supercritical Carbon Dioxide Treatment on Meat Quality and Sensory Evaluation in Soy Sauce and Hot-pepper Paste Marinated Pork

Choi, Young Min,Lee, Sang Hoon,Choe, Jee Hwan,Kim, Kyoung Heon,Rhee, Min Suk,Kim, Byoung Chul Korean Society for Food Science of Animal Resource 2013 한국축산식품학회지 Vol.33 No.5

The objective of this study was to investigate the effects of supercritical carbon dioxide (SC-$CO_2$) treatment on meat quality and sensory evaluation of marinated pork. Meat marinated in two traditional Korean marinades, soy sauce and hot-pepper paste, and raw marinated meat were then treated with 7.4, 12.2, or 15.2 MPa $CO_2$ at $31.1^{\circ}C$for 10 min. The SC-$CO_2$ treatments had no effect on the meat pH (p>0.05) or Warner-Bratzler shear force (p>0.05). There was no significant difference (p>0.05) in the total loss (sum of treatment loss and cooking loss) between the control and SC-$CO_2$ treated samples at 15.2 MPa (soy sauce marinated pork: 21.78 vs. 18.97%; hot-pepper marinated pork: 21.61 vs. 18.01%). After the SC-$CO_2$ treatment, lighter surface colors were observed in the treatment samples compared to those of the control samples (p< 0.001). However, tasting panelists were unable to distinguish a difference in color or in overall acceptability of the control and treatment (p>0.05). In the case of soy sauce marinated pork, when SC-$CO_2$ applied at 15.2 MPa and $31.1^{\circ}C$for 10 min, treatment samples showed a tenderer meat than the control samples. Therefore, the SC-$CO_2$ treatment conditions had no adverse effects on the sensory quality characteristics of the marinated meat products.

Bortezomib과 Dexamthasone으로 치료한 골수외 형질세포종 4예

백종현,이은영,장리라,손창배,신은경,서정아,이지숙,이호섭,이상민,신성훈,김양수 고신대학교의과대학 2007 고신대학교 의과대학 학술지 Vol.22 No.2

Despite the use of aggressive local and systemic treatment including autologous stem cell transplantation in multiple myeloma, extramedullary recurrences are common and the prognosis of these patients is poor. Many novel drugs such as thalidomide, lenalidomide and bortezomib improve the response of treatment of multiple myeloma, but some reports failed to describe thalidomide has effect in extramedullary plasmacytoma. Recent data report on the successful treatment plasmacytomas with bortezomib in patients with advanced multiple myeloma. We treated 4 relapsed or refractory extramedullary plasmacytomas with bortezomib at our institution. We recognized all these extramedullary plasmacytomas decreased and showed more than partial response. This report lends support to the efficacy of bortezomib in the treatment of plasmacytoma and describes the safe use of bortezomib. Responses may, however, be of short duration. Therefore, despite our limited experience, we propose that bortezomib may be considered a therapeutic option for such patients who have risk of radiation therapy