The aim of this study was to evaluate the probiotic properties of lactic acid bacteria (LAB) isolated from kimchi and antioxidant and anti-inflammatory activities of heat-killed LAB strains. Regarding probiotic properties, Lactiplantibacillus plantarum SMF398 and L. plantarum SMF470 isolated from kimchi can survive under artificial gastric condition and adhere strongly to HT-29 cells. The SMF398 and SMF470 strains showed strong antimicrobial activity and co-aggregation against pathogenic bacteria. The heat-killed cells of LAB (1 mg/mL) were prepared by heating at 121℃ for 15 min. MTT assay revealed that the heat-killed cells (1 mg/mL) of SMF398 and SMF470 were not toxic to HT-29 cells. The heat-killed SMF398 and SMF470 showed significantly higher DPPH and ABTS radical scavenging activities as well as β- carotene bleaching inhibitory activity than the heat-killed L. plantarum ATCC14917, a control probiotic strain (p<0.05). In lipopolysaccharide-induced RAW264.7 cells, the heat-killed SMF398 and SMF470 significantly reduced the nitric oxide production by 30.92% and 22.81%, respectively (p<0.05). Furthermore, the heat-killed SMF398 and SMF470 significantly decreased the gene expression levels of tumor necrosis factor-α, interleukin-6, inducible nitric oxide synthase, cyclooxygenase-2 up to 58.02%, 67.70%, 53.44%, 45.90%, respectively (p<0.05). These results suggest that the heat-killed L. plantarum SMF398 and L. plantarum SMF470 might be useful as antioxidant and anti-inflammatory agents.

This study aimed to investigate the effects of antioxidant and anti-inflammatory activities of heat-killed lactic acid bacteria (LAB) produced under different temperature conditions. Regarding probiotic properties, Limosilactobacillus fermentum SMF743 and Lactiplantibacillus plantarum SMF796 isolated from kimchi showed strong acid and bile salt resistance, adhesion activity onto HT-29 cells, and antimicrobial activity against pathogenic bacteria. Based on the results of thermal death time and temperature, heat-killed LAB cells (1 mg/mL) were prepared by heating at 70oC (180 min), 80oC (120 min), 100oC (30 min), and 121oC (15 min). The heat-killed SMF743 and SMF796 showed significantly higher DPPH and ABTS radical scavenging activities than live cells (p<0.05). The heat-killed SMF743 and SMF796 at 70oC or 121oC revealed stronger DPPH and ABTS radical scavenging activities and inhibition of nitric oxide production than those at 80oC or 100oC. Furthermore, heat-killed SMF743 and SMF796 at 121oC significantly reduced the gene expression levels of tumor necrosis factor-, inducible nitric oxide synthase, and cyclooxygenase- 2 up to 53.33%, 58.67%, and 83.67%, respectively, in lipopolysaccharide (LPS)-induced RAW264.7 cells (p<0.05). These results suggest that heat-killed L. fermentum SMF743 and L. plantarum SMF796 can be used as natural antioxidants and anti-inflammatory agents.

We investigated physicochemical properties and isotopic compositions of organic matter (δ13CTOC and δ15NTN) in the old fish farming (OFF) site after the cessation of aquaculture farming. Based on this approach, our objective is to determine the organic matter origin and their relative contributions preserved at sediments of fish farming. Temporal and spatial distribution of particulate and sinking organic matter (OFF sites: 2.0 to 3.3 mg L-1 for particulate matter concentration, 18.8 to 246.6 g m-2 day-1 for sinking organic matter rate, control sites: 2.0 to 3.5 mg L-1 for particulate matter concentration, 25.5 to 129.4 g m-2 day-1 for sinking organic matter rate) between both sites showed significant difference along seasonal precipitations. In contrast to variations of δ13CTOC and δ15NTN values at water columns, these isotopic compositions (OFF sites: -21.5‰ to - 20.4‰ for δ13CTOC, 6.0‰ to 7.6‰ for δ15NTN, control sites: - 21.6‰ to - 21.0‰ for δ13CTOC, 6.6‰ to 8.0‰ for δ15NTN) investigated at sediments have distinctive isotopic patterns (p<0.05) for seawater-derived nitrogen sources, indicating the increased input of aquaculture-derived sources (e.g., fish fecal). With respect to past fish farming activities, representative sources (e.g., fish fecal and algae) between both sites showed significant difference (p<0.05), confirming predominant contribution (55.9±4.6%) of fish fecal within OFF sites. Thus, our results may determine specific controlling factor for sustainable use of fish farming sites by estimating the discriminative contributions of organic matter between both sites.

This study aimed to optimize the fermentation condition of black bean using probiotic lactic acid bacteria (LAB) and to evaluate characteristics and antioxidant activity of LAB fermented and heat-treated black bean. Two LAB strains were selected by analysis of acid resistance, bile resistance, antimicrobial activity, and antioxidant activity, and identified as Lactiplantibacillus plantarum CH9 and Lactiplantibacillus plantarum SU18 by 16S rRNA sequencing. Both strains showed similar or higher acid resistance, bile resistance and antimicrobial activity, compared to Lacticaseibacillus rhamnosus GG, a commercial probiotic strain. The heat-killed cells of CH9 and SU18 strains showed significantly (p<0.05) higher DPPH and ABTS radical scavenging activities than live cells. Fermentation of black bean (30%) treated with Alcalase using the two selected strains was found to be optimal condition, increasing viable cell count of LAB up to 10.8 Log CFU/g. During the fermentation, the titratable acidity of Alcalase-treated black bean was notably increased with concomitant decrease in the pH. LAB fermentation significantly (p<0.05) increased antioxidant activity based on DPPH and ABTS radical scavenging activities as well as total phenol content. In addition, total phenol content and antioxidant activity were significantly (p<0.05) enhanced by heat processing (121C, 15 min) of the fermented products. These findings are expected to be useful for the development of various LAB-fermented foods containing heat-killed probiotics.

본 연구에서는 남자 실업팀 핸드볼 선수들을 대상으로 플라이휠 운동을 적용한 웨이트 트레이 닝 프로그램을 개발하여 상해예방과 경기력 향상을 위한 기초자료를 제공하는데 그 목적이 있다. 12주간 복합 플라이휠 운동 프로그램을 적용하여 신체조성, 체력요인, 무산소성파워, 등속성근기능에 미치는 영향 을 분석한 결과는 다음과 같다. 팔굽혀펴기는 그룹 간 유의한 차이가 나타났다. 체지방률, 무산소성 파워는 시기별 상호작용에서 유의한 차이가 나타났다. 제자리멀리뛰기, 제자리높이뛰기, 악력, 배근력, 무산소성평 균파워 그리고 등속성근기능검사는 좌굴근과 우굴근에서 시기별로 유의한 차이가 나타났다. 따라서 12주 간 플라이휠 운동을 활용한 웨이트 트레이닝 결과는 상해예방과 경기력 향상을 위한 기초자료로 제공할 수 있을 것으로 판단된다.

김치로부터 내산성, 내담즙성 및 항산화활성이 우수한 유산균을 분 리하였으며, 프로바이오틱스 활성이 우수한 2종의 균주를 스타터 로 선정하여 고농도의 홍삼 추출물이 보강된 요구르트를 제조하고, 그 품질특성을 평가하였다. 가정에서 제조된 배추김치로부터 분리 한 L. plantarum SY46과 L. brevis SY65 균주는 인공위액과 담 즙염에 대한 저항성, 병원균에 대한 항균활성 및 항산화활성이 상 업용 프로바이오틱스 균주인 L. rhamnosus GG(LGG)와 비교하 여 우수하였으며, auto-aggregation과 co-aggregation 능력은 유사한 특성을 나타내었다. 홍삼 추출분말 5%와 10%가 각각 첨가 된 우유에 SY46과 SY65의 복합 균주를 접종하고 24시간 발효한 결과, 홍삼 요구르트의 pH는 각각 4.46과 4.28, 산도는 1.25%와1.53%, 유산균 생균수는 9.26와 9.90 Log CFU/mL를 나타내었다. 홍삼의 첨가량이 증가할수록 DPPH 라디칼 소거능과 β-carotene bleaching 억제능이 증가되어, 유산균체의 항산화능과 더불어 홍 삼이 요구르트의 항산화능을 높이는데 기여하는 것으로 나타났다. 따라서 본 연구결과, L. plantarum SY46과 L. brevis SY65 균주 를 스타터로 활용하여 프로바이오틱스 및 홍삼의 기능성이 강화된 요구르트의 제조가 가능할 것으로 기대된다.

One of the most demanded competencies of an oral health professional such as an oral pathologist is the ability to make clinical decisions. The purpose of this study was to examine the neurological differences between beginners and experts in the clinical decision-making process which consisting of complex, dynamic and sophisticated cognitive processes, and to identify the characteristics of experts based on the brain by comparing EEG activity. This study conducted experimental design with 10 dentists with more than 10 years of clinical experience and 10 students with short clinical experience as beginners as a fourth year student before graduation. The hypothesis-oriented algorithm proposed in HOAC II was used. As a standard, the clinical decision-making stage of the dentist was divided into three stages, and an event was developed and an experiment was designed for measuring EEG for each stage. The cerebral activity distribution patterns of the two groups were measured with EEG, compared and analyzed with pre-processing process using EEGlab. As a result, the difference in the auditory information was not noticeable between the novice and the expert, but the difference between the group of the novice and the expert appeared in the visual data and the radiographic data. In the case of beginners, the activity was higher in the left hemisphere, and in the case of experts, both brains were activated. The results of this study are intended to present objective information based on brain-based analysis of differences that appear in the clinical decision-making process of experts and beginners. It can be used as basic research data to present the brain-based characteristic analysis of dentist experts.

본 연구에서는 유산균에 의한 검은콩의 최적 발효조건을 확립하고 발효된 검은콩의 품질특성을 평가하였다. 가정에서 제조된 배추김치로부터 분리한 Lactobacillus plantarum SU22는 병원성 세균에 대해 강한 항균 활성을 보였고 생체 아민과 발암성 효소인 β-glucuronidase를 생성하지 않았기 때문에 검은콩 발효의 스타터로 선정되었다. 검은콩은 5 kgf/cm2, 150oC로 조절된 팽화기에서 10분 동안 팽화 처리한 것과 처리하지 않은 것으로 각각 10- 30% 혼합액을 만들고 L. plantarum SU22를 1%(v/v) 접종하여 37oC로 48시간 동안 진탕 배양하면서 유산균의 생육 특성을 비교하였다. 유산균의 생균수는 L. plantarum SU22 로 발효된 팽화 검은콩(20%) 배양액에서 9 Log CFU/mL 이상이었다. 20% 팽화 검은콩 배양액을 alcalase로 가수분 해한 후 L. plantarum SU22로 발효하는 것이 최적 조건인 것으로 밝혀졌으며 유산균의 생균수가 10.30 Log CFU/ mL까지 증가하였다. 최적 조건에서 총 폴리페놀 함량(94.02 mg GAE/g)과 DPPH 라디칼 소거능(92.50%)이 비 발효 대조군(87.74 mg GAE/g, 83.14%)에 비해 현저하게 증가하였다(P<0.05). 결론적으로 검은콩을 팽화한 후 alcalase 처리와 L. plantarum SU22를 병행하여 발효할 때 바이오제닉 아민이 없는 검은콩 발효액을 효과적으로 제조할 수 있으며, 총 폴리페놀과 DPPH 라디칼 소거능을 유의적으로 증가시킬 수 있다는 것을 알 수 있었다.