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Ellagic acid glucoside was synthesized via transglucosylation using sucrose and glucansucrase derived from Leuconostoc mesenteroides B-512 FMCM. After such enzymatic synthesis, the product was purified by 50% ethyl acetate fraction and C18 column chromatography. Modification of ellagic acid glucoside was verified by LC–MS/MS at m/z 485.1 (M + Na)− and m/z 531.1 (M + 3Na)−. The yield of ellagic acid glucoside was 69% (3.47 mM) by response surface methodology using 150 mM sucrose, 300 mU/mL glucansucrase, and 5 mM ellagic acid. The synthesized ellagic acid glucoside showed improved water solubility, up to 58% higher brain nerve cell (SH-SY5Y) protective effect, threefold higher cortisol reducing effect, and fourfold stronger inhibitory effect on acetylcholinesterase (AChE) than ellagic acid. These results indicate that ellagic acid glucoside could be used as a neuroprotective agent.

Gallic acid (GA) is a functional ingredient abundant in Chinese pu-erh tea. The aim of this study was to increase the GA content in green tea extracts using acid hydrolysis. (-)-Epigallocatechin gallate treated with 1 M hydrochloric acid at 110°C for 1 h resulted in a GA yield of 45.6%. However, under these conditions, (-)-epigallocatechin was easily oxidized and rendered undetectable. On applying the same treatment to green tea extracts of Korea-cultivated Chamnok, a native species, and Yabukita, the GA contents increased from 0.17 to 4.87, 0.28 to 5.33 and 0.17 to 4.44 mM, respectively. In Chamnok extracts prepared following harvesting at three different time points, the GA contents increased from 0.17 to 4.48, 0.12 to 5.16 and 0.06 to 5.71 mM. Therefore, it is possible to produce green tea extracts with high GA concentrations using simple acid hydrolysis. This will greatly benefit the production of functional ingredients and will be useful in the beverage industry. Key words: Domestic cultivar, EGCG, EGC, tannase.

We report the cause of degradation of low-temperature amorphous indium-gallium-zinc-oxide (a-IGZO) coplanar thin-film transistors (TFTs). As the deposition temperature of the buffer layer was changed from 400 to 200 °C, the field-effect mobility decreased considerably from 15 to 3 cm2 V−1 s−1, the subthreshold swing (SS) increased from ~ 150 to 280 mV dec−1, the threshold voltage shift (ΔVth) under negative bias temperature stress (NBTS) increased from − 0.27 to − 0.33 V, and ΔVth under a positive bias temperature stress (PBTS) increased significantly from 0 to 4.9 V. From the results of high-resolution transmission electron microscopy (HR-TEM) and X-ray reflectivity (XRR), the poor roughness created by sputtering damage of the interface between the gate insulator (GI) and the a-IGZO is the cause of degradation. In addition, through an atomic probe tomography (APT) analysis, the reason low-temperature TFTs have poorer PBTS stability than NBTS is carefully to be due to zinc (Zn)-related defects that create ionized oxygen vacancies. Based on these results, we introduce strategies for realizing low-temperature oxide TFTs using vacuum process. Please confirm if the author names are presented accurately and in the correct sequence as given name, middle name/initial, family name. Also, kindly confirm the details in the metadata are correct. We confirmed all author names. Please check and confirm that the authors and their respective affiliations have been correctly identified and amend if necessary. We checked all authors and their affiliations.

Due to the nutritional value of rice cakes, there is renewed interest in this traditional Korean food, and thus various efforts have been made to improve its storage stability. In this study, lactic acid bacteria that produce exopolysaccharides (EPS) were isolated and their physiochemical properties were analyzed. The bacteria were used to produce ‘Sulgidduk’ (a Korean rice cake) with improved storage stability. Among the 107 strains isolated from traditional fermented foods, only five strains were confirmed to produce EPS in MRS media with 10% sucrose. Two of these strains were identified as members of the genus Weissella and three were identified as the Bacillus genus via sequence analysis of 16S rDNA. Among the five strains, the strain Weissella cibaria JNU29 was selected for application to ‘Sulgidduk’, since it is food applicable, viable in artificial gastric and bile juices, and produces the highest content of EPS (16.72 g/L). TLC and HPLC analysis showed that the EPS produced by W. cibaria JNU29 strain was a homopolysaccharide composed of only glucose. A culture solution of the W. cibaria JNU29 strain was mixed with milled rice flour to prepare ‘Sulgidduk’. After incubation for 48 h, the ‘Sulgidduk’ showed lower hardness values than that of the control without the culture solution, and the lactic acid bacteria survived to a level of 7 log CFU/g. Thus, the W. cibaria JNU29 strain, which produces EPS, can be applied for the production of ‘Sulgidduk’, as it delays retrogradation and prevents mold-induced decay to improve shelf life.

We examined the efficacy of fermented

This study focused on the physiochemical characteristics of the oligosaccharide produced in preserved yuzu by NY 518 and its functions based on the intestinal health through antimicrobial activities. NY 518 was identified as Lactobacillus sakei. The oligosaccharide produced by L. sakei NY 518 was gluco-oligosaccharide. The oligosaccharide from preserved yuzu (OY) was found to have lower degree of polymerization than the oligosaccharide from sucrose (OS) owing to the presence of tri- to nona-saccharides. These oligosaccharides had lower pH and increased acidity, soluble solids, and viscosity than their substrates. OY had 67% α-glucosidase inhibition activity of OS and higher antibacterial effects on food-poisoning bacteria than OS. These results indicate that the oligosaccharide produced by L. sakei NY 518 in sugar-preserved foods exhibits beneficial functions (antidiabetic and antibacterial activities) and could be a good substitute for sugar.

Three major yuzu varieties, Native, Namhae, and Tadanishiki in Korea were investigated on physiochemical properties and functional characterizations with respect to neuroprotective function (SH-SY5Y cells) or anti-inflammatory (Raw 264.7 cells). Among the three cultivars tested, Namhae had significantly higher fruit weight and total dietary fibers, while Tadanishiki had higher values of both total flavonoid and antioxidant activity. As functional compounds, Tadanishiki contained a 133% of hesperidin and 164% of naringin, compared to those of Native or Namhae. In comparison to other yuzu, Tadanishiki showed the higher cell viability, lower AChE content, lower protein levels of Bcl-2 /Bax, Caspase 3, and PARP at scopolamine-treated SH-SY5Y nerve cell. Tadanishiki and Namhae were effective for anti-inflammation by decreasing of NO production in LPS-induced Raw 264.7 cells. These results indicate that Tadanishiki yuzu, could be useful for application as a possible natural functional additive with high hesperidin content and excellent neuroprotective and anti-inflammation effects.

Carotenoids are potent antioxidants, but they are highly unstable and susceptible during processing and storage. Encapsulation technologies protect against degradation and are capable of releasing individual or combination of bioactive substances during processing as well as development of various functional food products. Moreover, encapsulating agents can be used to increase the stability of carotenoids and form a barrier between the core and wall materials. Suitable encapsulating agents, temperature, and drying methods are the most important factors for the encapsulation process. In this report, we reviewed the current status of encapsulation of carotenoids from different fruits, vegetables, spices, seaweeds, microorganisms, and synthetic sources using various types of encapsulating agents through spray drying and freeze drying. We also focused on the degradation kinetics and various factors that affect the stability and bioavailability of encapsulated carotenoids during their processing and storage.

This research focused on physiochemical and nutritional properties and functional characterization of three cultivars of yuzu—Native, Tadanishiki yuzu, and Namhae1—during different seasons. According to the cultivar and harvest time, yuzu cultivars were analyzed for free sugar, dietary fiber, hesperidin, naringin, and flavonoid content as well as antioxidant and antihypertensive activity. During November, Namhae1 exhibited the highest fruit weight, °Brix/acidity ratio, and total dietary fiber content. Tadanishiki contained the highest fructose and sucrose levels, pectin and cellulose contents, and soluble dietary fiber. Tadanishiki also had the highest hesperidin content in October, while the naringin content and antioxidant activity were the greatest in November. Antihypertensive activity was also the strongest for Tadanishiki, which was picked in October and November. These results indicated that Tadanishiki in October or November was the best for consumption or favorable processing because of its excellent product quality and high levels of nutritional and functional compounds.

Green tea contains bioactive compounds, such as polyphenols, responsible for its health-promoting effects, including antiobesity and antidiabetic effects. We previously reported that ultra-sonication extraction (UE) could efficiently increase the extraction yield of green tea compounds. In the present study, we found that the extract obtained using UE contained higher phenolic and flavonoid contents than that obtained using the conventional method. We therefore considered the extract as a bioactive metabolite-rich functional green tea extract (BMF-GTE), and tested its glucose-lowering effect by generating an adipocyte cell line stably expressing 7myc-GLUT4-GFP. We found that BMF-GTE treatment increased GLUT4 translocation to the plasma membrane. Moreover, BMF-GTE administration attenuated weight gain in mice fed a high-fat diet (HFD). Importantly, HFD-induced glucose tolerance was ameliorated in the mice receiving BMF-GTE. Therefore, we conclude that BMF-GTE worked against obesity and diabetes, at least partially, by enhancing GLUT4 translocation in adipocytes. PRACTICAL APPLICATIONS: As green tea is one of the most consumed beverages worldwide, its health effects have been widely tested. In our previous studies, we found that ultra-sonication extraction (UE) has the potential to increase the aqueous extraction yield of green tea compounds compared to conventional extraction techniques. In this study, we examined the biological effect of bioactive metabolite-rich functional green tea extract (BMF-GTE) obtained using UE; we observed that administering BMF-GTE lowered the body weight and increased insulin sensitivity in mice fed a high-fat diet, potentially by facilitating the membrane translocation of GLUT4 in adipocytes. Therefore, this study suggests that the extract obtained with UE had antiobesity and antidiabetic properties, indicative of a potential application of UE in maximizing the beneficial effects of green tea on human health.

Caffeic acid was modified via transglucosylation using sucrose and dextransucrase from Leuconostoc mesenteroides B-512FMCM. Following enzymatic modification, a caffeic acid glucoside was isolated by butanol separation, silica gel chromatography, and preparative HPLC. The synthesized caffeic acid glucoside had a molecular mass-to-charge ratio of 365 m/z, and its structure was identified as caffeic acid-3-O-α-d-glucopyranoside. The production of this caffeic acid-3-O-α-d-glucopyranoside at a concentration of 153 mM was optimized using 325 mM caffeic acid, 355 mM sucrose, and 650 mU mL–1 dextransucrase in the synthesis reaction. In comparison with the caffeic acid, the caffeic acid-3-O-α-d-glucopyranoside displayed 3-fold higher water solubility, 1.66-fold higher antilipid peroxidation effect, 15% stronger inhibition of colon cancer cell growth, and 11.5-fold higher browning resistance. These results indicate that this caffeic acid-3-O-α-d-glucopyranoside may be a suitable functional component of food and ph...

This study investigated the use of sonication to increase the light transmission of protein solutions. Sonicating a five per cent whey/soy blend at pH 4 resulted in a threefold higher light transmission. Sensory analysis showed that panellists preferred the transparency of the sonicated beverage, whereas the smell and flavour of the control beverage were preferred. Overall appearance, colour and mouthfeel were not different. Panellists who preferred the control liked its creamy thickness, while those who preferred the sonicated liked the transparency. Data show that panellists who want a high protein content in their drinks are not looking for clear beverages.

Glucosyl stevioside was synthesized via transglucosylation by dextransucrase from Leuconostoc citreum KM20 (LcDexT), forming α-d-glucosyl stevioside. A production yield of 94% was reached after 5days of LcDexT reaction at 30°C. Glucosyl stevioside induced a 2-fold improved quality of taste and sweetness, compared to stevioside. After 15days of storage at 25°C, 98% of glucosyl stevioside in an aqueous solution was present in a soluble form, compared to only 11% for stevioside or rebaudioside A. Furthermore, glucosyl stevioside exhibited a similar or improved stability in commercially available soft drinks, when compared to stevioside and rebaudioside A. These results suggest that glucosyl stevioside could serve as a highly pure and stable sweetener in soft drinks.

An ion accelerator, RAON, is going to be built in Daejeon, Korea, by the Rare Isotope Science Project (RISP) team in the Institute of Basic Science (IBS). In this accelerator, various ions, such as uranium, proton, carbon and calcium, will be accelerated and fed to researchers for experiments. To produce the ion beams and to satisfy the requirements, many devices such as accelerating structures, RF power supplies and ion sources will be installed and controlled according to the predefined control logic. For correct control of such devices, time and clock synchronization is essential. A time synchronization test bed is planned for the RAON superconducting radio-frequency (SRF) test facility, and a flexible, low-cost gps-based time server was developed for that purpose. In this paper, detailed information on the developed GPS server and the test results will be described.

Kiwifruit (Actinidia chinensis, Hayward) was stored at 25℃ for 0~30 days and investigated to find out the optimum storage time to obtain the best physical and functional properties for consumers’ preference. Kiwifruits was stored at different time period (0, 5, 10, 15, 20, and 30 days) for investigating their physiochemical quality, nutritional components, and functional characteristics. Kiwifruits stored for 20~30 days showed the best physiochemical quality such as higher total acidity and proper firmness. They were also more enriched with dietary fibers, free sugar, and organic acid, although no significant changes were observed in crude protein, crude fat, and moisture content. For functional properties, kiwifruits stored for 20 days showed significantly higher contents of total phenolics, flavonoids, and actinidin. In addition, it showed stronger antioxidant activity, whitening effect, and proteolytic activity when compared with other samples. SDS-PAGE analysis showed the presence of actinidin enzyme in kiwifruits. These results indicated that the kiwifruits stored for 15~20 days possessed excellent quality and high concentrations of nutritional and functional compounds, which could be best for both fresh consumption and product processing

Glucosyl rubusosides were synthesized by two dextransucrases. LcDexT was obtained from Leuconosotoc citreum, that LlDexT was obtained from Leuconostoc lactis. LcDexT and LlDexT regioselectively transferred a glucosyl residue to the 13-O-glucosyl moiety of rubusoside with high yield of 59-66% as analyzed by TLC and HPLC. Evaluation of the sweetness of these glucosyl rubusosides showed that their quality of taste, in particular, was superior to that of rubusoside. These results indicate that transglucosylation at the 13-O-glucosyl moiety of rubusoside by different regioselective dextransucrases can be applicable for increasing its sweetness and quality of taste.

The total phenolic and flavonoid content and antioxidative activities during production of pear juice concentrate (PJC) from two cultivars, Hwasan and Niitaka, were investigated. The main processing steps in PJC production are washing, pressing, pasteurization, clarification, filtration, evaporation, and packaging. Total phenolic and flavonoid content of end-product PJC from Niitaka decreased by 53.11 and 46.47%, respectively, while those from Hwasan decreased by 55.46 and 36.09%, respectively, compared to the phenolic and flavonoid content of original fresh fruit. DPPH radical-scavenging activities, reducing power and nitrate radical-scavenging activities showed a similar tendency as total phenolic and flavonoid content; that is, they decreased in juice concentrate made from both cultivars. Also, antioxidant activities of press cake waste (skin and seeds) from Niitaka and Hwasan pears were higher than fresh pears. In conclusion, antioxidant levels were significantly affected during processing of PJC, especially during the pressing step in which press cake waste retains the seeds and skin.

This study was performed to characterize pear protease proteolytic activity and investigate the use of pear protease as a meat tenderizer. Pear protease was purified and stabilized by 5% dextrin during lyophilization (dry) or concentration (liquid). Pear protease was further characterized with respect to pH, thermodynamics, and enzyme kinetics. Pear protease was stable at a pH range of 5-8 with an optimum pH of 6.5. From Arrhenius plots, liquid protease showed higher temperature dependency (23.49 kJ/mol) than dry protease (18.62 kJ/mol) due to its higher activation energy. The kcat/Km, catalytic efficiency of enzyme, was similar with 2.9 and 2.7 µM/min with dry and liquid proteases. Pear protease was evaluated for its proteolytic activities with casein and beef myofibrillar proteins by individually and combination with fig and kiwifruit proteases. These result indicated that pear and kiwifruit proteases could be complementary to be a desirable product for meat tenderization.

Different ascorbic acid (AA) concentrations of 0.16, 0.20, and 0.24% (w/v) were added to pear juice from the new cultivar Pyrus pyrifolia Nakai cv. "Sinhwa". Enzymatic browning reduction and antioxidant activity were analyzed after 24 h at 37°C. Juices with 0.20% added AA showed the highest inhibition of 78.8% of polyphenol oxidase (PPO) activity. L* values of juices a with 0.20 and 0.24% added AA decreased more slowly than controls lacking AA addition and juice with 0.16% added AA after storage for 24 h. Browning indices of juices with added AA were lower than for controls. However, indices increased after storage for 24 h. The DPPH radical-scavenging activity, reducing power, and nitrite scavenging activity of all juices with added AA were higher than for controls and decreased after storage for 24 h. Addition of 0.20% AA to pear juice from the new "Sinhwa" cultivar showed the highest browning activity reduction.

We report the performance improvement of low-temperature coplanar indium&ndash, gallium&ndash, zinc&ndash, oxide (IGZO) thin-film transistors (TFTs) with a maximum process temperature of 230 &deg, C. We treated F plasma on the surface of an SiO2 buffer layer before depositing the IGZO semiconductor by reactive sputtering. The field-effect mobility increases from 3.8 to 9.0 cm2 V&minus, 1&middot, s&minus, 1, and the threshold voltage shift (&Delta, Vth) under positive-bias temperature stress decreases from 3.2 to 0.2 V by F-plasma exposure. High-resolution transmission electron microscopy and atom probe tomography analysis reveal that indium fluoride (In-F) nanoparticles are formed at the IGZO/buffer layer interface. This increases the density of the IGZO and improves the TFT performance as well as its bias stability. The results can be applied to the manufacturing of low-temperature coplanar oxide TFTs for oxide electronics, including information displays.

Pear fruit is one of the most popular fruits, extensively exploited for its protease activity commercially in the food, cosmetic, and pharmacological industries. The aim of this study was to compare four different purification methods for protease purification from an Asian pear cultivar. Pear proteases were purified by ethanol precipitation, two phase partitioning, or ion exchange chromatography (DEAE Sepharose alone or followed by Mono Q). Purified proteases from each method were further evaluated for purification efficiency by SDS-PAGE analysis and enzyme activity with succinlyated casein substrate. All methods produced two protease bands with molecular weights of 36 kDa and 38 kDa. Among the methods, 15% PEG 1000–20% MgSO4 system and DEAE followed by Mono Q chromatography showed efficient separation of protease with high recovery of enzymatic activity (91–98%). DEAE followed by Mono Q chromatography achieved the highest purification fold (15). These result suggested that a two phase partitioning technique is effective as a single purification step for pear protease.

This study was performed to compare the total protein and protease content among the whole fruit, flesh, and peel of nine different pear cultivars. Pear proteases were functionally characterized with respect to three enzyme assays. Proteases from pears were further identified by sodium dodecyl sulfate-polyacrylamide gel electrophoresis, in gel activity staining, and matrix assisted laser desorption/ionization-time of flight mass spectrometry analysis. Flesh from Whasan, Nikita, and Hanareum cultivars contained relatively more total protein and protease and showed high enzyme activities, while Chuwhang contained the lowest amount of protein and protease activity. Protease content and enzyme activities found in the pear flesh or whole fruits were two to six times higher than those in the pear peel. Pear cultivars contained one or two protease bands with molecular weights of 36 kDa and/or 38k Da. The larger band was further identified as a cysteine proteinase with 70% homology to the pear cysteine protease f...

As the share of agriculture in Korean economy has been decreasing since the 1970s, the Korean agricultural workforce has also declined and agricultural workers in their twenties and thirties have become scarce. Recent Korean agricultural labor productivity is stagnant in growth. Since the 1980s, Korea has been trying to secure young generation in the agriculture sector and rural areas by launching new programs such as Farm Successor Fostering Program (1981), Korea National Agricultural College (1997), and Special Agricultural Program in Agricultural Schools (2006). While each program has its own outcomes, the greying of Korean farmers is likely to continue because of less favorable public perceptions of agriculture, farm youth decrease, old farm retirement and entry, and agricultural school graduates’ scarce entry into farming. In order to solve these problems, this study suggested the following measures: activating education about agriculture; fostering selected agricultural high schools; strengthening the role of agricultural colleges in fostering agricultural workforce; linking retiring farmers and new farmers through farm corporations; launching intermediate organizations in charge of regional agricultural workforce; and supporting capital formation of young farmers.

We propose new mask reduction process for high resolution TFT-LCD using organic dielectrics (eg. PAC). After the Vcom layer is patterned, we use the Vcom layer as a mask for etching the organic layer underneath. Finally, we reduced mask processes so that AH-IPS display with organic dielectrics could be made by 5 mask process.

Chlorogenic acid, a major polyphenol in edible plants, possesses strong antioxidant activity, anti-lipid peroxidation and anticancer effects. It used for industrial applications; however, this is limited by its instability to heat or light. In this study, we, for the first time synthesized chlorogenic acid glucoside (CHG) via transglycosylation using dextransucrase from Leuconostoc mesenteroides and sucrose. CHG was purified and its structure determined by nuclear magnetic resonance and matrix-associated laser desorption ionization–time-of-flight mass spectroscopy. The production yield of CHG was 44.0% or 141 mM, as determined by response surface methodology. CHG possessed a 65% increase in water solubility and a 2-fold browning resistance and it displayed stronger inhibition of lipid peroxidation and of colon cancer cell growth by MTT assay, compared to chlorogenic acid. Therefore, this study may expand the industrial applications of chlorogenic acid as water-soluble or browning resistant compound (CHG) through enzymatic glycosylation.

A non-classical organic strain gauge as a voltage signal sensor is reported, using an inverter-type thin-film transistor (TFT) circuit, which is able to sensitively measure a large quantity of elastic strain (up to ≈2.48%), which approaches an almost folding state. Novel heptazole-based organic TFTs are chosen to be incorporated in this gauge circuit; organic solid heptazole has small domain size in general. While large crystal domain-pentacene TFTs seldom show sufficient current variation upon mechanical bending for tensile strain, these heptazole TFTs demonstrate a significant variation for the same strain condition as applied to pentacene devices. In addition, the pentacene channel does not recover to its original electric state after bending but heptazole channels are very elastic and reversible, even after going through serious bending. More interesting is that the heptazole TFTs show only a little variation of signal current under horizontal direction strain, while they make a significant amount of current decrease under vertical direction strain. Utilizing the anisotropic response to the tensile bending strain, an ultrasensitive voltage output strain gauge composed of a horizontally and vertically oriented TFT couple is demonstrated.