Analysis of kimchi microflora using denaturing gradient gel electrophoresis

A polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) technique was used to determine the microfloral composition during the fermentation of kimchi, a traditional Korean fermented vegetable food. The kimchi was fermented at 10 degrees C or 20 degrees C for 30 or 20 days, respectively. DGGE of the partially amplified 16S rDNA was performed and the most intense bands sequenced. The application of this culture-independent molecular technique determined that the lactic acid bacteria Weissella confusa, Leuconostoc citreum, Lactobacillus sakei, and Lactobacillus curvatus were the main microorganisms responsible for kimchi fermentation.     

Correlations between histopathologic and dermoscopic findings in Korean actinic keratosis

Skin biopsy for AK diagnosis is usually performed on only a limited part of the whole lesion. Therefore, a clinical diagnosis is important. According to a study, there is no significant correlation between histopathological and clinical classification system. We examined the correlation between microscopic information and dermoscopic findings to deduce if dermoscopic information reflects histopathologic grade severity. Forty seven patients with histologically confirmed AK were enrolled and positive ratio of red pseudonetwork, rosette, red background and targetoid signs, white‐to‐yellow scale, white structureless area, and pigmentation from dermoscopic findings were investigated. Furthermore, viable epidermal thickness, vessel lumen dimensions, existence and thickness of ortho‐ and parakeratosis, degree of sola elastosis, flag sign existence, and Roewert‐Huber classification were measured as histologic findings. Red background did not show a significant correlation with vascular dimension or viable epidermal thickness. When targetoid sign was present, vascular dimension was significantly larger but showed no correlation with viable epidermal thickness, parakeratosis or orthokeratosis. Solar elastosis level was significantly higher when white‐to‐yellow scale was present. According to Spearman's correlation analysis, ortho/parakeratotic thickness showed correlations with each other. The negative correlation between viable epidermal thickness and vascular dimension was also shown. Roewert‐Huber histologic AK classification showed no correlation with any factors we checked. Factors considered to be characteristic features of AK in dermoscopy seemed unassociated with histologic AK classification and additional research is needed to determine degree of dysplasia of AK lesions using dermoscopy.     

Flame propagation enhancement by plasma excitation of oxygen. Part II: Effects of O2(aΔg)

The isolated effect of O₂(a¹Δ_g) on the propagation of C₂H₄ lifted flames was studied at reduced pressures (3.61 kPa and 6.73 kPa). The O₂(a¹Δ_g) was produced in a microwave discharge plasma and was isolated from O and O₃ by NO addition to the plasma afterglow in a flow residence time on the order of 1 s. The concentrations of O₂(a¹Δ_g) and O₃ were measured quantitatively through absorption by sensitive off-axis integrated-cavity-output spectroscopy and one-pass line-of-sight absorption, respectively. Under these conditions, it was found that O₂(a¹Δ_g) enhanced the propagation speed of C₂H₄ lifted flames. Comparison with the results of enhancement by O₃ found in part I of this investigation provided an estimation of 2-3% of flame speed enhancement for 5500 ppm of O₂(a¹Δ_g) addition from the plasma. Numerical simulation results using the current kinetic model of O₂(a¹Δ_g) over-predicts the flame propagation enhancement found in the experiments. However, the inclusion of collisional quenching rate estimations of O₂(a¹Δ_g) by C₂H₄ mitigated the over-prediction. The present isolated experimental results of the enhancement of a hydrocarbon fueled flame by O₂(a¹Δ_g), along with kinetic modeling results suggest that further studies of C_nH_m + O₂(a¹Δ_g) collisional and reactive quenching are required in order to correctly predict combustion enhancement by O₂(a¹Δ_g). The present experimental results will have a direct impact on the development of elementary reaction rates with O₂(a¹Δ_g) at flame conditions to establish detailed plasma-flame kinetic mechanisms.     

Changes in S-allyl cysteine contents and physicochemical properties of black garlic during heat treatment

This study aimed to investigate the effects of temperature on the black garlic manufacturing process. The moisture content, pH, browning intensity, S-allyl cysteine (SAC) content and antioxidant activity, including DPPH radical scavenging activity and reducing power, were determined. The moisture content of garlic gradually decreased throughout the heating process. The rate of moisture removal was higher at high temperatures compared with low temperatures. The pH also decreased more significantly in garlic heated at high temperatures. The browning intensity increased with increasing temperature. The SAC contents of black garlic were significantly different according to heating temperature; the garlic samples heated at a low temperature had a higher SAC contents. Antioxidant activity, as determined by the DPPH radical scavenging activity and reducing power, increased when the garlic was exposed to higher temperatures.     

Rapid and Sensitive Immunochromatographic Strip for On‐site Detection of Sulfamethazine in Meats and Eggs

A rapid immunochromatographic (ICG) strip based on a conjugate of colloidal gold and monoclonal antibody (mAb) was developed for the rapid, sensitive, and on‐site detection of sulfamethazine in meat and egg samples. The detection limit of the ICG strip is 2 ng/mL, and the assay can be completed in 10 min. A cross‐reactivity test indicated that the ICG strip was highly specific to sulfamethazine with no cross‐reaction with sulfonamide compounds and other antibiotics. The results of the recovery test from meat and egg samples spiked with sulfamethazine were in good agreement with those obtained by the indirect competitive enzyme‐linked immunosorbent assay. These results demonstrated that the ICG strip can be used as a rapid and qualitative tool for on‐site screening of sulfamethazine in meat and egg samples.     

Antioxidant Properties of Aqueous Extract of Roasted Hulled Barley in Bulk Oil or Oil‐in‐Water Emulsion Matrix

Antioxidant properties of the aqueous extracts of hulled barley (Hordeum vulgare L.) that had been roasted at 210 °C for 20 min were determined in bulk oil and oil‐in‐water (O/W) emulsions. Bulk oils were heated at 60, 100, and 180 °C, and O/W emulsions were oxidized under riboflavin photosensitization. The content of phenolic compounds was analyzed by high‐performance liquid chromatography, and in vitro antioxidant assays were also conducted. The major phenolics contained in the aqueous extract of roasted hulled barley (AERB) were p‐coumaric, ferulic, protocatechuic, chlorogenic, 4‐hydroxybenzoic, and vanillic acids. Depending on the concentration and oxidation temperature, AERB had antioxidant or prooxidant properties in bulk oil. At 60 °C, AERB at a concentration of 0.5% acted as a prooxidant, whereas at 1.0% it acted as an antioxidant. At 100 °C, AERB acted as an antioxidant irrespective of concentration. In 180 °C conditions, 0.5% AERB acted as a prooxidant, whereas other concentrations of AERB acted as antioxidants. In the case of riboflavin photosensitized O/W emulsions, AERB showed antioxidant properties irrespective of concentration. Antioxidant abilities of AERB are affected by the food matrix, including bulk oil and O/W emulsions, and concentrations of AERB, even though diverse phenolic compounds may display high antioxidant properties in in vitro assays.     

Gallic Acid Grafted Chitosan Has Enhanced Oxidative Stability in Bulk Oils

Gallic acid (GA) was grafted in chitosan and the effects of GA grafted chitosan (GA‐g‐CS) on the oxidative stability in bulk oil was tested at 60 and 140 °C. To text oxidative stability in oils, headspace oxygen content, conjugated dienoic acid (CDA) value, p‐anisidine value (p‐AV), and acid value were determined. Chitosan itself did not show antioxidative or prooxidative effects in oils at 60 °C. However, GA‐g‐CS and GA acted as antioxidants at 60 °C. At 140 °C heating with moisture supplied condition, different results were observed. GA‐g‐CS acted as antioxidants based on the results of CDA and p‐AV. However, chitosan showed the highest oxidative stability based on results of acid value and brown color formation at 140 °C. This could be due to reduction of moisture content by chitosan. GA was continuously released from GA‐g‐CS in bulk oil. This might have provided extra antioxidant activities to oils.     

Fabrication and Characterization of Nanoscale Ferroelectric Honeycombs

Nanoscale ferroelectric honeycombs, comprised of vertically aligned PbTiO₃ nanotubes, are fabricated by vapor phase reaction between lead acetate‐infiltrated TiO₂ nanotubes and PbO vapor. PbTiO₃ nanohoneycombs converted by vapor phase reaction at 550°C showed well‐aligned nanoscale structure with alignment angle less than 1° and well‐defined ferroelectric properties with the effective piezoelectric coefficient of 44 pm/V. This novel nanoscale structure is expected to facilitate high efficiency sensing of electromechanical and electrochemical stimuli.     

Protective effect of polyamine extract of salt stressed and sprouted soybean seeds against ethanol-induced gastric ulcer in rats

The anti-ulcer activity of polyamine extract (PAE) of salt stressed and sprouted soybean seeds against ethanol-induced gastric damage was investigated in a rat model. The contents of the polyamines putrescine (20.11%), spermidine (9.46%), and spermine (2.79%) in PAE were determined using HPLC. The anti-ulcer activity of the extract was compared with the effects of the reference drug omeprazole. Pre- and post-administration of PAE at doses of 10+10, 20, and 20+20mg/kg of body weight in conjunction with ethanol administration significantly protected ethanolinduced gastric damage. The levels of superoxide dismutase and glutathione in stomach tissues were significantly changed, when compared with an ethanol control group. Polyamine extract exhibited high protective effect against ulcer lesions and could be used to develop new anti-ulcer drugs.     

高酸度水果果酒酿造产酯酵母的鉴定及发酵特性研究

采用脱氧核糖核酸（DNA）鉴定比对、生长特性和耐受性实验对从蓝莓果皮及特香型白酒酒醅中筛选得到的6株产酯酵母进行菌种亲缘性鉴定和发酵特性比较。结果表明,6株产酯酵母（E1～E6）分别被鉴定为异常毕赤酵母（Pichia anomala）、库德里阿兹威毕赤酵母（Pichia kudriavzevii）、异常威克汉姆酵母（Wickerhamomyces anomalus）、光滑假丝酵母（Candida glabrata）、戴尔凯氏有孢圆酵母（Torulaspora.delbrueckii）和德巴利汉逊酵母（Debaryomyces hanseni）。通过发酵特性和耐受性实验分析发现,菌株E1（P. anomala）生长速度最快,发酵性能俱佳,总酯产量为3.71 g/L,且在酒精度9%vol、SO2质量浓度200 mg/L、pH 3.0及蔗糖含量＜70%的发酵液中都能有良好的生长状态,是一株蓝莓等高酸度水果果酒酿造的优良产酯酵母菌株。