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Microstructure Control of NiO-doped WO3 thin films prepared by thermal evaporation
GwangPyo Choi,Jinseong Park 한국물리학회 2005 THE JOURNAL OF THE KOREAN PHYSICAL SOCIETY Vol.47 No.6
WO3 and NiO-WO3 thin films were deposited on Al2O3-Si (alumina-silicon) substrates by using high vacuum thermal evaporation. After annealing at 500C for 30 minutes in air, the crystallinity and the surface morphology of the WO3 and the NiO-WO3 thin films were investigated using X-ray diffraction (XRD) and scanning electron microscopy (SEM). The WO3 thin films were observed to have cracks between the large polycrystalline grains. The cracks and the grain growth can be inhibited by optimum deposition of NiO on WO3 thin films. The grain growth, however, could not be suppressed below or above the optimum content of NiO. Moreover, the deposition sequence of NiO and WO3 also played a significant role in controlling the grain growth. A probable mechanism for the control of grain growth is discussed.
고광표 ( Gwangpyo Ko ),김진경 ( Jin-kyeong Kim ),조승화 ( Seong-wha Jo ),정도연 ( Do-youn Jeong ),운노타쯔야 ( Tatsuya Unno ) 한국응용생명화학회(구 한국농화학회) 2020 Journal of Applied Biological Chemistry (J. Appl. Vol.63 No.1
발효식품은 장 건강을 포함하여 건강상의 이로운점을 제공하는 건강기능식품으로 인식되고 있다. 따라서 본 연구는 Lactobacillus plantarum과 Bacillus amyloliquefaciens로 발효 된 커피원두가 건강한 사람의 장내미생물 생태에 미치는 영향을 조사하였다. 커피원두를 발효하여 플라보노이드와 폴리페놀과 같은 이로운 물질이 증가하였다. 또한 발효커피의 섭취로 인해 유의한 장내 미생물생태 및 물질대사 변화가 관찰되지 않았지만, 섬유소 분해 및 단쇄지방산을 생성하는 유익한 미생물이 증가하였다. 본 연구 결과는 발효커피 섭취로인해 장내미생물생태 및 물질대사를 유지하면서 유익한 미생물이 증가하였음을 확인하였다. Fermented foods have been recognized as functional foods that provide health benefits, including the modulation of intestinal microbiota. Therefore, the aim of the present study was to examine the effects of coffee beans fermented with Lactobacillus plantarum and Bacillus amyloliquefaciens on healthy human gut microbiota. Fermentation increased the content of beneficial substances (i.e., flavonoids and polyphenols). The consumption of fermented coffee increased the occurrence of beneficial microorganisms such as fiber degraders and short-chain fatty acid producers, although no significant microbiota shifts were observed after the coffee consumption. The analysis of metabolic activities also showed no difference after the coffee consumption. Our study demonstrates that the consumption of the fermented coffee may increase some beneficial bacterial while remaining the gut microbiota and its activities.
Effects of digested Cheonggukjang on human microbiota assessed by in vitro fecal fermentation
Vineet Singh,Nakwon Hwang,Gwangpyo Ko,Unno Tatsuya 한국미생물학회 2021 The journal of microbiology Vol.59 No.2
In vitro fecal fermentation is an assay that uses fecal microbes to ferment foods, the results of which can be used to evaluate the potential of prebiotic candidates. To date, there have been various protocols used for in vitro fecal fermentation- based assessments of food substances. In this study, we investigated how personal gut microbiota differences and external factors affect the results of in vitro fecal fermentation assays. We used Cheonggukjang (CGJ), a Korean traditional fermented soybean soup that is acknowledged as healthy functional diet. CGJ was digested in vitro using acids and enzymes, and then fermented with human feces anaerobically. After fecal fermentation, the microbiota was analyzed using MiSeq, and the amount of short chain fatty acids (SCFAs) were measured using GC-MS. Our results suggest that CGJ was effectively metabolized by fecal bacteria to produce SCFAs, and this process resulted in an increase in the abundance of Coprococcus, Ruminococcus, and Bifidobacterium and a reduction in the growth of Sutterella, an opportunistic pathogen. The metabolic activities predicted from the microbiota shifts indicated enhanced metabolism linked to methionine biosynthesis and depleted chondroitin sulfate degradation. Moreover, the amount of SCFAs and microbiota shifts varied depending on personal microbiota differences. Our findings also suggest that in vitro fecal fermentation of CGJ for longer durations may partially affect certain fecal microbes. Overall, the study discusses the usability of in vitro gastrointestinal digestion and fecal fermentation (GIDFF) to imitate the effects of diet-induced microbiome modulation and its impact on the host.
<i>Acinetobacter kookii</i> sp. nov., isolated from soil
Choi, Ji Young,Ko, Gwangpyo,Jheong, Weonghwa,Huys, Geert,Seifert, Harald,Dijkshoorn, Lenie,Ko, Kwan Soo International Union of Microbiological Societies 2013 International journal of systematic and evolutiona Vol.63 No.12
<P>Two Gram-stain-negative, non-fermentative bacterial strains, designated 11-0202<SUP>T</SUP> and 11-0607, were isolated from soil in South Korea, and four others, LUH 13522, LUH 8638, LUH 10268 and LUH 10288, were isolated from a beet field in Germany, soil in the Netherlands, and sediment of integrated fish farms in Malaysia and Thailand, respectively. Based on 16S rRNA, <I>rpoB</I> and <I>gyrB</I> gene sequences, they are considered to represent a novel species of the genus <I>Acinetobacter</I>. Their 16S rRNA gene sequences showed greatest pairwise similarity to <I>Acinetobacter beijerinckii</I> NIPH 838<SUP>T</SUP> (97.9–98.4 %). They shared highest <I>rpoB</I> and <I>gyrB</I> gene sequence similarity with <I>Acinetobacter johnsonii</I> DSM 6963<SUP>T</SUP> and <I>Acinetobacter bouvetii</I> 4B02<SUP>T</SUP> (85.4–87.6 and 78.1–82.7 %, respectively). Strain 11-0202<SUP>T</SUP> displayed low DNA–DNA reassociation values (<40 %) with the most closely related species of the genus <I>Acinetobacter</I>. The six strains utilized azelate, 2,3-butanediol, ethanol and <SMALL>dl</SMALL>-lactate as sole carbon sources. Cellular fatty acid analyses showed similarities to profiles of related species of the genus <I>Acinetobacter</I>: summed feature 3 (C<SUB>16 : 1</SUB>ω7<I>c</I>, C<SUB>16 : 1</SUB>ω6<I>c</I>; 24.3–27.2 %), C<SUB>18 : 1</SUB>ω9<I>c</I> (19.9–22.1 %), C<SUB>16 : 0</SUB> (15.2–22.0 %) and C<SUB>12 : 0</SUB> (9.2–14.2 %). On the basis of the current findings, it is concluded that the six strains represent a novel species, for which the name <I>Acinetobacter kookii</I> sp. nov. is proposed. The type strain is 11-0202<SUP>T</SUP> ( = KCTC 32033<SUP>T</SUP> = JCM 18512<SUP>T</SUP>).</P>