기후변화, 외래병해충발생, 밀원수 감소 등 여러 요인으로 인해 우리 나라의 양봉농가는 벌꿀생산량 및 농가소득이 감소하는 추세이다. 또한 밀원이 없는 시기에 가축용 사료가 아닌 고가의 식용설탕을 꿀벌의 인공사료로 급여하고 있어 농가는 ‘생산비 상승’과 ‘밀원수 부족’을 국내양봉업이 직면한 가장 큰 문제점으로 지적하고 있다. 이에 따른 양봉농가의 생산비를 절감하고 꿀벌의 생리·생태의 개선효과를 가지는 저가형 당액사료개발을 위해 농산부산물에서 추출한 천연당을 봉군에 적용시험을 추진하였다. 양파(OS-1, OS-2), 양배추(CS-1, CS-2), 바나나(Banana)부산물에서 추출한 천연당의 봉군당 평균먹이소모량(mL)은 설탕당액(대조구) 처리구와 비교시 바나나추출당액 급여구에서 5500.00±0.00, 5133.33±404.15로 유사하였다. 그러나 꿀벌의 봉세발달은 대조구에 비해 21006.7±2137, 17403.3±2257마리로 조사되어 낮은 경향을 나타내었고 수명조사 결과는 큰 차이가 없었다. 농산부산물을 이용한 천연당은 우선 꿀벌의 기호도 향상을 우선으로 개선시켜야 할 것으로 보인다.

농촌진흥청 개발 품종인 토종벌 신품종(질병저항성 우수계통)에 대해 전남지역에서의 형질특성(봉세발달, 마리당 수밀력, 청소력 등)을 조사하였다. 질병저항성 계통(RS)으로 육성된 토종벌의 유밀기 마리당 수밀력은 들어오는 일벌의 무게가 80.89±8.95mg, 나가는 일벌의 무게가 63.56±8.90mg으로 조사되었고, 비저항성계통(NRS)은 각각 83.22±1.39, 66.67±1.20mg으로 조사되어 RS에서 그 무게차가 0.7mg 더 높았으나 통계적 유의차는 없었다. Pin killed test에 의한 사충제거능력(청소력)은 제거하지 못한 유충잔존율이 RS에서 12시간과 24시간 경과시 14.00±10.39와 7.00±3.46으로, NRS에서는 20.33±14.29, 13.33±10.41%로 조사되었으며, 특히 RS와 NRS의 사충 비제거율이 24시간 경과하였을 때 4.67±2.08, 8.33±7.77%로 RS가 우수한 특성을 보였다. 신규여왕벌 입식 후 봉군세력발달은 NRS에 비하여 RS의 일벌수, 번데기 및 유충수의 발달율이 안정적이고 다소 빠르게 증가하였다.

말라리아는 말라리아원충에 감염된 Anopheles속 모기에 의해 매개되는 질병이다. 한국의 Anopheles속 Hyrcanus group 모기 가운데 특히 Anopheles kleini, Anopheles lesteri, Anopheles pullus는 말라리아 주요 매개충으로 알려져 있다. 한국의 말라리아는 휴전선 인접지역을 중심으로 환자 발생이 지속되고 있으며 이와 더불어 한국의 기후는 점차 아열대 기후로 변화하고 있다. 이러한 기후변화가 한국의 말라리아 전파력에 미치는 영향을 예측하기 위하여 말라리아 위험지역 가운데 경기 서북부 지역인 파주, 김포, 강화 세 지역의 소 축사에서 2014년과 2015년 6월부터 9월까지 채집된 모기의 월별 종 분포를 분석하였으며, 이러한 종 분포와 기후조건과의 관계를 통계분석 하였다. 기후조건으로는 채집일 기준 14일 전까지의 평균기온, 풍속, 강수량, 습도를 이용하였으며 Hyrcanus group 모기 6종(Anopheles belenrae, An. kleini, An. lesteri, An. pullus, Anopheles sinensis, Anopheles sineroides)의 분포를 로지스틱 회귀분석을 통하여 분석하였고, 상관관계를 확인하기 위하여 정준상관분석(Canonical correlation analysis)을 실시하였다. 분석결과, 강수량과의 연관성은 찾지 못하였으나, An. kleini, An. lesteri, An. pullus는 기온이 상승했을 때 Hyrcanus group 내에서의 분포가 증가할 가능성이 있는 것으로 나타났다. 또한 An. sinensis는 풍속과 습도가 높을 경우 증가할 것으로 나타났으며 이를 제외한 나머지 종들은 풍속과 습도가 낮을 경우 증가하는 것으로 나타났다. 이러한 분석 결과를 바탕으로 현재 한반도의 기온이 점점 상승하는 환경은 말라리아 주요 매개충이 서식하기 좋은 환경으로, 기존의 북한과 인접한 DMZ 부근에서 발생하던 말라리아가 한반도 내 다른 지역으로 분포 지역이 확대될 가능성이 있음을 시사한다.

파리목(Diptera) 집파리과(Muscidae)에 속하는 토마토어리줄기집파리(Atherigona orientalis)는 열대·아열대 지역에서 분포하며 고추, 토마토 등 기주 특이성이 없어 여러 식물에 흔히 발견되는 해충이다. 현재까지 우리나라 작물에 피해는 보고되지 않았으나 국외 사례로 볼 때 우리나라 작물에서도 큰 피해를 유발할 것으로 예상되어 식물방역법상 관리해충으로 지정하여 관리하였다. 2016년 경상북도 의 성군에서 첫 국내 분포가 보고되었다. 우리는 이 종의 지역별 분포 현황 등을 확인하기 위하여, 2017년 4월부터 10월까지 전국 각지에 트랩을 설치하여 분포 조사를 실시하였다. 조사결과 총 2,601개체가 전국적으로 조사되어 국내에 널리 분포하고 있음이 확인되었다.

Dasineura jujubifolia was introduced into Korea for the first time in 2011, a gall midge feeding on jujube (Ziziphus jujuba Miller (Rhamnaceae)). Since then the jujube gall midge become a serious insect pest of Jujube in Korea. In this year, we surveyed regulated and alien insect pests by collecting damaged leaf samples from different regions in Korea. Jujube gall midge and its life stage were identified by morphological and genetic characteristics. For molecular identification, we analyzed the cytochrome c oxidase subunit I (COI) sequences of pest. In this study, we report the morphological description and genetic information of D. jujubifolia.

Online social interactions are known to be useful to improve business performances. As l ocal business retailers have limited resources in marketing, they can benefit by using onli ne social interactions for their business performances. In the same line of purpose, the ret ailers also exploit an online platform, such as discount coupon sites: they sell online coup ons for their offline products and services in the platform. Notably, the online platform ca n play an important role in generating online social interactions as well as final sales arou nd the retailing brands. It also provides a distinctive setting for consumers in that they pur chase products and services online only to consume their use offline. Given that consume rs are motivated by different purposes, their online social interactions may differ in the di sparity of purchasing online and consuming offline. Previous studies have witnessed the r elationship between social interactions and sales, but the relationship between environme ntal influences and social interactions remains unexplored. In this paper, we focus on the influences of online and offline environments where consumers are situated with the online platform on generating online social interactions as well as final sales. To this end, we look into two types of social interactions, i.e., product discussion and social referral, and two distinctive environmental influences, i.e., the influences from the same product page and from the local retail revenue where the focal business is located. Using data on online social interactions and offline retail revenues around a major coupon site in South Korea, our empirical analysis demonstrates interesting findings. The two types of social interactions and final sales respond in different way to the environmental influences. To be specific, in the online purchase context, the absolute influence lowers the generation of product discussion and sales while promoting social referrals. In the offline consumption context, however, the proportionate influence plays a role in driving these three outcomes. Our findings suggest that local business retailers should deploy their online platform strategies by concerning online and offline environments, in accordance with the specific marketing objectives regarding social interactions and sales.

This study was performed to analyze a saltiness enhancement at the same salt content through multiple emulsion. We compared the samples with different conditions to determine the optimum stability conditions of water-in-oil through layer separation rate, microscopic observation and size analysis. Four electrolytes such as NaCl, KCl, MgCl2, and CaCl2 were used and agar contents ranged from 0 to 1% were experimented at different volume ratios including 5:5, 4:6, 3:7, 2:8, and 1:9 of water and oil. As a result of this study, the droplet size according to the electrolyte type did not show significant differences (p<0.05). Therefore, KCl was used to facilitate in-body excretion of NaCl in the outer water phase, and corn oil containing 8%(w/w) polyglycerol polyricinoleate was used as oil phase. When the volume ratio of water and oil was 3:7, 2:8, and 1:9, the layer separation rate was relatively slow and droplet size was also small. It reveals that the particle size becomes smaller as the water volume ratio decreases. However, considering the amount of water to be stored and eluted on the inner water, appropriate volume ratio of water and oil should be adopted to 3: 7. At Microscopic observation depending on agar concentrations, small particle size appeared at 0.2% and 0.4% agars. When the water and oil ratio was fixed at 3:7, the particle size was measured at 0.2% and 0.4% agar using a zeta sizer. In conclusion, the droplet size of 0.2% agar was smaller than 0.4%. Therefore, the most stable water-in-oil emulsion was obtained with 0.2% agar, when water to oil ratio was 3:7.

Probiotics are defined as advantageous microorganisms to human when they are ingested. However, without any protection, the viability of microbes and their adhesive ability to surface of colon decreases through acidic condition such as stomach and intestines. Therefore, many studies have been conducted to figure out to enhance not only the viability of probiotics, but also its adhesion for increasing effect of probiotics. In this study, extrusion method was conducted to encapsulate Enterococcus faecium. E. faecium-alginate solution was injected to CaCl2 solution with regular side air injection. To prevent coagulation of beads, stirring was conducted in CaCl2 solution and encapsulated alginate-Ca2+ microspheres were produced. For optimal encapsulation condition, air pressure was 100 mbar, flow rate of E. faecium solution was 0.02 ml/h and stirring rate was 200 rpm. For mucoadhesive ability, Monolayer of HT-29 cells used as a colon cell and encapsulated cells were inoculated and incubated in 37℃, 5% CO2/95% air atmosphere for 1 h. Encapsulation efficiency of the encapsulation method used in this study was 98.2%. For mucoadhesive test, the concentration of inoculated E. faecium was 9.9×108 CFU/ml and the concentration of adhered E. faecium was 1.6×106 CFU/ml. In conclusion, encapsulation efficiency of extrusion method was high enough to be accepted for this study, however, alginate-Ca2+ microspheres revealed lower adhesive ability compared to expectation. Therefore, it needs further studies to increase adhesive ability with other polymers.

Calcium is widely used for calcium supplement, additives. In the case of oyster shell which is intaked for calcium supplement have caused serious problems including environmental pollution because almost of it is thrown out so that is demanded expanding of using. However, there is no examples that develop a high value product available for food industry from oyster shell. In advanced research, It is confirmed that fired oyster shell has Anti-microbial effect and therefore, this study apply the anti-microbial effect of fired oyster shell to rice cake. Control is made by rice flour 300g, water 150mL. Experimental group are made by rice flour 300g, water150mL and Sample A (fired oyster shell), Sample B (fibrous calcium carbonate), Sample C (calcium + citric acid) and Sample D (coral calcium) 0.5wt% respectively. Texture properties are measured by texture analyzer (TA-XT, MHK corp. Korea) 5kg load cell. Rice cake added sample A, B, C had anti-microbial effect and rice cake added sample D had not anti-microbial effect.

Adhesive capsulitis of the shoulder is a common cause of pain that occurs during shoulder movement, thereby restricting shoulder rotation in clinical practice. Although most patients respond to pain relief treatment (NSAID or corticosteroids) by improving their range of motion, it remains poorly understood without any definitive treatment algorithm. In addition to immune cells, synoviocytes, chondrocytes and osteoblasts in the joint are known to produce pro-inflammatory mediators such as reactive oxygen species (ROS), inflammatory cytokines and lipid mediators, presumably contributing to the pathogenesis of osteoarthritis (OA) and adhesive capsulitis. Although inflammation and also fibrosis are proposed to be the basic pathological changes of a frozen shoulder, there is a lack of information regarding the downstream targets of the pro-inflammatory ROS signaling pathway in the synoviocytes and also how these ROS targets are modulated at the transcription level by a corticosteroid - dexamethasone. In this study, we used human fibroblast like synoviocytes (HFLS) to characterize the signaling targets of ROS by employing a human DNA microarray tool and studied the role of dexamethasone in this process. Our data suggest that several genes such as FOS, FOSB and NFkBIZ, which are known to be involved in pro- or anti- inflammation response, are modulated at the transcription level by ROS and dexamethasone.

Salt is generally used for food seasonings and preservations as a common ingredient. However, excess salt intake has generated health issues such as high blood pressure, osteoporosis, stroke, and heart diseases. Recently, desires and interests of low-salt cooking have been increased among people who want healthy diets. The aim of study was to compare the physicochemical characteristics of a fermented squid sauce added with vitamin C and commercial low-salt soy sauces. Thawed and crushed squids were fermented until the solid squid became liquid at 25°C with an addition of 5% (g/g) vitamin C. Then, fermented squid sauce was heated at 100°C for 30 min and filtered. All samples were measured in multiple aspects of amino acid nitrogen, salt, sugar and water content, pH, chromaticity and brown color, and sensory test. In the results, color values showed no significantly difference between all the samples (p>0.05). Water content value of the fermented squid sauce was the highest among samples. Brown color, salt contents and sugar contents of the fermented squid sauce were significantly different than other low salt soy sauces with an exception of the sauce made with functional salt. These results showed a similar tendency as those of sensory evaluation. As conclusion, the possibility of fermented squid sauce added with vitamin C showed a possibility as a candidate of low-salt soy sauce.

In this study, we investigated the change of physical properties associated with the temperature of vegetable mixed oil and fat in order to produce vegetable oil and fat suitable for plant meat production. The canola oil and coconut oil were mixed at various weight ratios, and the phase change temperatures by the ratio of two oils were measured using the differential scanning calorimetry (DSC). Storage modulus (G'), loss modulus (G") and viscosity were measured using a rheometer at 20-40°C and 0.4 Hz-100 Hz. Storage modulus (G') at constant frequency (10 Hz) was measured in a continuous section of 10-50°C. As the coconut oil content increased, the peak of the melting point moved to the lower side. The viscosity was higher in order of canola oil, mixed oil, and coconut oil, and the viscosity showed a tendency to decrease as the temperature increased. In the liquid state, it showed a tendency to increase after the value of storage modulus (G') and loss modulus (G") decreased from 0.634 Hz-1 Hz. The conversion time point of storage modulus (G') of continuous temperature change is consistent with the melting point temperature of DSC, as the passed start at 10°C, storage modulus (G') increased with an exception of canola oil. Using these results, we will pursue to produce a mixed plant oil applicable to the production of vegetable meat.