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Effect of Carbon Source and Carbon to Nitrogen Ratio on Carotenogenesis of Rhodotorula glutinis
Nam, Hee Sop,Rhee, Joon Shick 한국미생물 · 생명공학회 1991 Journal of microbiology and biotechnology Vol.1 No.1
The carotenoid biosynthesis of a red oleaginous yeast, Rhodotorula glutinis was significantly changed when the yeast was grown on different carbon substrates. The highest carotenoid production was obtained on culture medium containing glucose when the carbon to nitrogen ratio (C/N ratio) was adjusted to 25.7. Galactose stimulated the biosynthetic rate of torularhodin, a xanthophyll component of the yeast. With decreasing C/N ratio of the medium, significant changes of γ-carotene and torularhodin were observed such that increase in the torularhodin concentration was nearly equal to the decrease in γ-carotene. It was speculated that the nature of carbon substrate affected the metabolic rate of the cell, and accompanied by the different pattern of carotenoid accumulation in the cell.
Nam, Gwang-Hyeon,Kim, Ki-Suk,Park, Sun-Hyun,Kim, Hyo-Sop,Ahn, Dae-Hee,Kim, Jae-Ho,Lee, Jae-Hyeok Elsevier 2019 APPLIED SURFACE SCIENCE - Vol.481 No.-
<P><B>Abstract</B></P> <P>Controlling the electrical property of single-walled carbon nanotube (SWCNT)-based devices is challenging because the SWCNTs have semiconducting or metallic characteristics that are dependent on their chirality. In this report, we demonstrate that a monolayer SWCNT bundle Langmuir-Blodgett (LB) film exhibits anisotropic electrical properties owing to the aligned assembly, and therefore the devices fabricated from this film demonstrate different gating effects reliant on the channel dimensions. Control of the channel dimension significantly affects the modulation of semiconducting behavior of the SWCNT-based devices. The shrinkage of the channel dimension induces a drastic decrease in the metallic pathway, which in turn enhances the semiconducting behavior of the device.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Well aligned SWCNT film-based devices were prepared by Langmuir-Blodgett (LB) technique. </LI> <LI> Channel dimension of SWCNT LB film affects the semiconducting property of the devices. </LI> <LI> The shrinkage of the channel dimension enhances the semiconducting behavior of the device. </LI> </UL> </P>
Shim, Hee Ryung,Lee, Ji-Soo,Nam, Hee Sop,Lee, Hyeon Gyu Korean Society of Food Science and Technology 2016 Food Science and Biotechnology Vol.25 No.6
The objectives of this study were to increase the antioxidant activity of acai berry concentrate (Acai) by combining it with various antioxidants to exploit synergistic effects and improve antioxidant stability by nanoencapsulation. Ascorbic acid and trolox were identified as synergistic antioxidants for Acai. The optimal mixing ratio of ascorbic acid ($74.64{\mu}g/mL$) and trolox ($47.88{\mu}g/mL$) for synergistic activity in both oxygen radical absorbance capacity (ORAC) and DPPH assays was 1.56:1. A mixture of Acai, ascorbic acid, and trolox at the optimum ratio was nanoencapsulated using chitosan and gum arabic. Nanoparticles exhibited homogenous dispersion with a 230 to 260 nm particle size. During storage, nanoparticles exhibited better antioxidant stability than non-nanoencapsulated antioxidants. These results suggest that mixing Acai with ascorbic acid and trolox or nanoencapsulating this mixture with chitosan and gum arabic are both effective techniques for improving antioxidant activities.
초산균 발효에 의한 베리 농축액의 항산화 활성 증진 효과
박중희(Joong-Hee Park),권훈주(Hun-Joo Kwon),권덕호(Deok-Ho Kwon),박재범(Jae-Bum Park),남희섭(Hee-Sop Nam),이도엽(Do Yup Lee),이수한(Su-Han Lee),이용진(Yong-Jin Lee),김명동(Myoung-Dong Kim),하석진(Suk-Jin Ha) 한국생물공학회 2017 KSBB Journal Vol.32 No.3
Antioxidant activities of blackberry juice and aronia juice were enhanced when fermentation was performed by acetic acid bacteria. Acetobacter pasteurianus exhibited 19.84% improvement of antioxidant activity (from 198.12 ± 2.03 to 237.42 ± 7.32 μmol TE/g) after 12 h fermentation of blackberry juice among four acetic acid bacteria. And A. pasteurianus sub sp. Pasteurianus exhibited 9.62% improvement of antioxidant activity (from 204.25 ± 3.98 to 223.89 ± 5.52 μmol TE/g) after 12 h fermentation of aronia juice. Metabolites of blackberry juice were analyzed to investigate the enhancement of antioxidant activity before and after fermentation. As results, Quercetin 7-(rhamnosylglucoside), nicotinic acid adenine dinucleotide, and quercetin 3-O-(6”-acetyl-glucoside) were significantly increased after fermentation by A. pasteurianus.