H. mamoreus is a mushroom with abundant favor and medicinal use. However, its cultivation has problems such as the long cultivation period, low biological efficiency and microbiological contamination, so new cultivars should be developed. In this study, 55 strains of H.marmoreus were analyzed with ISSR markers to identify precise genetic information in collected germplasm as mother strains in breeding. ISSR 13 and 15 markers were confirmed polymorphism. The three strains (KMC03106, KMC03107, and KMC03108) with white cap color were close genetic relationship in the UPGMA analysis of both the ISSR 13 and 15 markers. Especially in the PCR result of the ISSR 15, the collected germplasm were differentiated to three groups following collecting year. As these results, the ISSR 15 marker would be able to classify the phylogeny of cap color and genetic variation along the collecting year. Therefore ISSR markers will confer effective selection of mother strains for breeding of H. mamoreus.

We performed temperature dependent current-voltage (I-V) measurements to characterize the electrical properties of Au/Al2O3/n-Ge metal-insulator-semiconductor (MIS) diodes prepared with and without H2O prepulse treatment by atomic layer deposition (ALD). By considering the thickness of the Al2O3 interlayer, the barrier height for the treated sample was found to be 0.61 eV, similar to those of Au/n-Ge Schottky diodes. The thermionic emission (TE) model with barrier inhomogeneity explained the final state of the treated sample well. Compared to the untreated sample, the treated sample was found to have improved diode characteristics for both forward and reverse bias conditions. These results were associated with the reduction of charge trapping and interface states near the Ge/Al2O3 interface.

The ability of plants to endure environmental stress factors, which are going to be more severe due to global warming, is important especially for forest plants. Because obtain trait of resistance to temperature using conventional breeding for woody plants is a time consuming way. In this study, chloroplast-localized OsHSP26 gene was overexpressed in Populus alba L. to breed tolerant transgenic poplar to temperature stress. The plantlets of OsHSP26-overexpressed transgenic poplar showed more heathy phenotypic response than wild-type plants under both prolonged low- and high-temperature stress. While the SPAD value, which refers chlorophyll content, in wild-type plants decreased depending on the exposure time to the temperature stress, higher SPAD value were shown in the transgenic plants. The contents of total phenolic compounds in the transgenic plants were lower than those of the wild-type plants, and not significantly changed except in the treatment of prolonged low-temperature. However, the total flavonoids contents of the transgenic plants were dramatically increased under prolonged temperature stress. The DPPH scavenging activities of the transgenic plants were higher than those of the wild-type plants under temperature stress. Consequently, it was revealed that overexpressing OsHSP26 allow for P. alba to be tolerant to temperature stress.

The red ginseng is known to have effects on antioxidativity and cytotoxicity. Nanoscale active substances have various advantages such as improved bioavailability and permeation ability into the cell. However, few studies conducted with the nanoparticles of red ginseng due to its low yield rate and difficulty of manufacturing the product in pilot scale. This study, therefore, investigated the size effects of ultra-fine powder of red ginseng on antioxidativity and cytotoxicity. Red ginseng powder (6, 8, or 158 μm) prepared using a pilot scale was provided by a local company. Antioxidativity was measured by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) assays, and cytotoxicity was tested by methylthiazolyl tetrazolium (MTT) assay. The results of DPPH and ABTS radical electron donating ability IC50 of red ginseng were ranged from 2.27 to 3.34 mg/ml and 2.94 to 3.09 mg/ml, respectively, which were not significantly different between all samples. However, the results of cytotoxicity clearly showed a pattern of decreased toxicity in 6 and 8 μm power compared to 158 μm powder. Unexpectedly, particle sizes of red ginseng did not significantly affect antioxidativity. It is believed that these were related to the process of pilot scale production. These phenomena are also believed to be caused by aggregation of low size power particle that increases water holding capacity. From our result, it is concluded that this range of particle size of red ginseng affected the reduction of cytotoxicity.

에너지 음료는 카페인을 주성분으로 타우린, 비타민 같은 다른 energy-enhancing 성분을 함유하고 있다. 미국과 유럽에서는 글루쿠로노락톤이 에너지 음료에 첨가될수 있으나, 국내에서 의약품으로는 허가되어 있다. 따라서 식품 첨가물로는 그 사용이 금지 되어 있어, 지속적으로 수입 및 유통 음료에서 시험검사를 하여 규제하고 있다. 현재 분석법으로 사용하는 LC-PDA 법은 복잡한 유도체화 과 정을 거치고, 음료 중에 당류들이 위양성 결과를 나타내 기도 한다. 이런 기존 방법의 단점을 개선하기 위해 HILICESI- MS/MS (hydrophilic interaction liquid chromatography coupled to electrospray ionization tandem mass spectrometry) 를 이용한 분석법을 개발하고, 선택성, 직선성, 검출한계, 정량한계, 정밀도, 정확성, 재현성에 대하여 분석법 유효성 검증을 수행했고, AOAC, EURACHEM 가이드라인에 부합되는 결과를 얻었다.

Soybean peptide (SP) exhibited low intestinal absorption at oral administration due to its fragile structure under gastric digestion. Therefore, we have attempted to encapsulate peptide by cross-linkage interaction between positive charged chitosan (CS) or chitosan oligosaccharide (CSO) and negative charged peptide. The CS (or CSO) with SP nanoparticles were prepared by using ultrasonification technique. The objective of this study was to find the optimal processing method by changing concentration, pH, and homogenizing conditions. We measured physicochemical properties such as particle size, zeta-potential, encapsulation efficiency (EE%), release rate (RR) and antioxidant ability of samples. The results showed that the optimal processing method was using 0.5% (w/v) CSO (diluted by pH 3 Acetic acid buffer) mixed with 0.5% (w/v) SP (diluted by pH 6 buffer) by 9:1 ratio. Afterwards, using high-speed mixer at 12,000 rpm for 3 min, and then passed 2 times through an ultrasonicator (50% power, 3 min). In this way for processing, the particle sizes of CSO/SP nanoparticles were approximately 300 nm, zeta-potential were approximately 45 mV. In addition, the EE% and RR of CS/SP nanoparticles was higher than the CSO/SP nanoparticles. The increase in antioxidant ability of SP was attributed to the affected by CS/CSO microcapsules. In conclusion, this research can befoundation for the manufacturing process of CS/SP nanoparticles, and it was expected that the future application of this nanoparticle in food matrix.

Cryoprotectant is a substance used to protect biological tissue from freezing injury. However, there was few research paper on application of cryoprotectant in food stuff although its benefits was approved from the biological cell tissues. The objective of this study was to investigate the effect of the sugar addition as a cryoprotectant on the properties of frozen soybean sprouts. Before freezing process, the samples were blanched at 100°C for 1 min to observe the influence of blanching treatment. The blanched or non-blanched soybean sprouts was immersed in sugar solution as cryoprotectant, and continuously, the samples were frozen at -18°C for 24 h. Their physicochemical properties such as drip loss, hardness, color and cellular tissue were analyzed after thawing in running water. In our study, the drip loss of blanched sample without sugar was 43%, and comparatively, blanched one with sugar was 20% which was the lowest value among all samples. There was no significant difference of hardness between sample with sugar and without sugar. From our results, it was supposed that sugar can protect the soybean sprouts during freezing process regardless blanching process.

Excessive salt intake in body induces health risks resulting high blood pressure or heart diseases. Therefore, the low salt concentration and sale tasted food is needed by means of the modification of manufacturing process. The purpose of this study was to study the effect of inhomogeneous salt localization in bread to enhance the saltiness encapsulated salt. The 0, 0.5, 1, 1.5, and 2.0% of liposome encapsulated salt (LS) was added into the baking of white pan bread. The final salt concentration was adjusted at 2% by addition of salt. After baking the bread, the moisture content, loaf volume, fermentation rate, color, texture analysis, salt release rate and sensory test were measured. From this study, moisture content has no significant difference between control and treatments (p>0.05), except for 2.0% LS. Lightness of all treatments was higher than control (p<0.05), whereas, there were no significant difference in hardness (p>0.05). From the sensory test, the bread added 2.0% LS was showed the highest value from the salty taste. Moreover, it is related to the highest release rate of salt was represented at 2.0% LS. In conclusion, the salty intensity of bread can be enhanced by the salt localization using encapsulation of salt.

Recently, semi-dried sweet potato is popular as a natural snake for children’s dessert. The drying condition was optimized to obtain high quality of sweet potato by oven drying process. The mashed yellow and chestnut sweet potato was dried using the oven drier at different temperature (50, 60, 70, and 80°C) then evaluated for the moisture content, appearance observation, texture properties, and sugar contents and sensory test in every 2, 6 and 12 hours. During the dehydration and drying process, the ending point of moisture content divided in three zone from 0-2 hour, 4-6 hour and 8-12 hour. The moisture content was dramatically decreased from 0 hour - 8 hour, but after 8 hour there is no significant decrease. Yellow sweet potato dried at 80°C for 6 hours was investigated as good product base on the sensory test, hardness value, and color appearances as compared to chestnut potato.

The freezing process of the freeze-drying procedure is important to optimize the physic-chemical properties of agricultural product. Therefore, our study was carried out to study the effect of freezing methods on the properties of freeze-dried apples. The sliced apples was frozen at -18°C as a general refrigerator (GR), -30°C with a individual quick freezing machine (IQF), and -80°C with deep freezer (DF), and subsequently, each sample was sublimated under 0.1 mbar for 24 hours. The samples were characterized by determination of color, texture properties, sugar contents, and morphology observation. The quality of color (L*, a* and b*) did not show significant discoloration. The hardness and sugar contents of IQF samples showed the greater value than GR and DF one. The morphology of IQF samples displayed the uniform and relatively small pore size as compared to GR and DF samples. From the sensory test, the IQF samples obtained the high score for overall acceptability, and consumer preference. From our results, the IQF treated apples are best results to produce good quality of freeze-dried apples.

In this study, we investigated the effects of different pre-treatment conditions such as blanching and drying process to improve its quality. Bracken samples were treated by drying (70°C for 40 min), blanching (100°C for 2 min) or mixed (blanched and dried [BD]), respectively. These treated samples were analyzed for their physicochemical properties such as pH, color and microbial growth. The pH of bracken increased from 6.6 to above 6.9 through all treatment. From color observation, the L* and b* values increased after drying process, whereas, the a* values decreased. Water contents of bracken decreased by about 80% from 93% through drying process. After samples treated by pre-treatments, hardness increased, especially after drying process. For the microbial study, raw bracken had 5.6 log CFU/g of aerobic bacteria and 2.8 log CFU/g of total coliform. Blanched and BD samples had about 2 log CFU/g of aerobic bacteria and 1.8 log CFU/g of total coliform, acceptable for food. From our results, it is concluded that the properties of blanched samples had similar to raw samples to guarantee for microbial safety. From the obtained results, the blanching process without drying process is necessary to apply freezing process as pretreatments.

The present study investigated the effect of enzyme inclusion on silage quality using meta-analysis tool. A total of 16 research papers reporting the effect of enzyme application on silage quality were employed in the meta-analysis of this study. Mixed model for integrating quantitative results from multiple studies was used first to calculate the predicted error of each study. Individual error from the estimated model was the applied into standard deviation of each study to calculate the mean difference. Finally, summary effect was determined using standard mean difference (SMD) and inversed variance weighting. Mixed model analysis and SMD analysis showed the same effect patterns in all analysis items. Enzyme inclusion in silage significantly (p < 0.05) altered all silage quality characteristics investigated compared to control when enzyme was not included. Our results showed that enzyme treatment increased dry matter content, preserved crude protein effectively, and elevated water soluble carbohydrate content. However, the pH value, acetic acid, propionic acid, neutral detergent fiber, and acid detergent fiber contents in silage with enzyme inclusion were lower than those of the control.

We investigate the effect of offline social interactions on online shopping demand and the moderating role of online channel preference in this offline-online relationship. To be specific, we intend to obtain empirical evidence by answering the following questions. First, do offline social interactions affect online demand? Second, to what degree do the active versus passive kinds of offline social interactions have the differential influence on online shopping demand? Third, how does online channel preference affect the effect of offline social interaction on online shopping demand? Drawing on the related literature in the fields of social interactions and Internet retailing, we hypothesize that the active kind of offline social interactions exerts positive influence on online shopping demand whereas the passive kind of offline social interactions has negative effects. We further hypothesize that online channel preference weakens the influence that offline social interactions has for online shopping demand. Both the positive impact of active interactions and the negative impact of passive interactions diminish in determining online shopping demand as online channel preference gets greater. We obtained sales data between January 2008 and April 2010 from a leading Internet retailer that sells baby products in the U.S. The data includes the information of zip codelevel sales and shipping days. We merged this proprietary data with the following three commercial datasets purchased from ESRI (Environmental Systems Research Institute): (1) 2011 Civic Activities Market Potential, (2) 2011 Internet Market Potential, and (3) 2011 Baby Products Market Potential). Each of these datasets includes the information of offline social interactions, online shopping preferences and offline baby product sales, respectively. Finally, as we focus on the zip code-level interplay between offline social interactions and online demand, we control for regional demographics and market condition. As such, we obtained the 2010 Census data and 2009 ACS (American Community Survey) data to account for overall local environments (e.g. population density of children aged less than five years, percentage with college education). Our empirical analyses and hypotheses testing provide the following important findings. First, active offline social interactions have positive effects on online shopping demand. This indicates that active social interactions reflect information exchange among long ties, and this informational influence in turn reduces any risk and uncertainty associated with online shopping. Second, passive offline social interactions have negative effects on online shopping demand. This suggests that passive social interactions take place among local ties and generate normative influence to conform to the expectations of others about shopping behavior, making online shopping as a new channel less attractive there. Third, online channel preference is significantly positive on online shopping demand, confirming prior studies on the relationship between channel preference and demand (Changchit et al. 2014; Valentini et al. 2011). Fourth, the positive effect that active offline social interactions have for online shopping demand decreases as online channel preference increases. Regions with strong online channel preference are likely to have well-established channel propensity and the informational influence of social interactions in reducing uncertainty becomes weaker. As such, social interactions do not play a role in spreading information about the online marketplace in regions where online channel benefits are well understood (Burt 1992, 2005; Harrigan et al. 2012). Lastly, the negative influence of passive offline social interactions gets smaller as online channel preference gets greater. Online channel preference reflects the locally-determined attractiveness of the online marketplace, and this in turn weakens normative influence to conform to the expectations and shopping behaviors of local ties.

The study examines the role of image closeness in advertising persuasiveness. To understand how consumers process different degree of image closeness in advertising, we apply construal level theory (CLT) suggests consumers’ perceived spatial distance of visual stimuli influence their level of construal. It also investigates how advertising’s message appeals (rational vs. emotional) and product types (utilitarian vs. hedonic) moderate the effects of construal level on advertising effectiveness. Drawing on CLT, the authors hypothesize that rational appeals will be more persuasive when consumers perceive the product image in advertising as spatially close, while emotional appeals will be more persuasive when consumers perceive it as spatially distant. The study employed 2(near vs. far distance)x2(rational vs. emotional appeal)x2 (utilitarian vs. hedonic product) factorial design. A total of 232 people (108 males) participated in the experiment. Results revealed that spatial distance and advertising appeals had significant interaction effects on attitude towards ad and brand attitude. Particularly, when the image shot looks close, rational appeals are more persuasive than emotional appeals. Comparatively, when the image looks distant, emotional appeals are more persuasive than rational appeals. The two-way interaction between advertising appeals and product type are also significant for attitude toward ad and brand attitude. Particularly, rational appeals for utilitarian product were more persuasive and while emotional appeals for hedonic product were more persuasive. Finally, three way interaction between spatial distance, advertising appeals, and product type had significant effects on brand attitude. When the image looks close, the superior effects of rational appeal compared to emotional appeal was greater in utilitarian product than in hedonic product. Conversely, when the image looks distant, the superior effects of emotional appeal compared to rational appeal was greater in hedonic product than in utilitarian product. Theoretical and practical implications are discussed.

Since the first Korean button mushroom ‘Sae-Ah’ developed in 2010, most farmers had wanted to cultivate a new variety. A new variety, ‘SaeJeong’, was developed in 2011, but this variety was difficult to cultivate in mushroom farm. To solve the variety problem, a new variety ‘Sae-do’ was developed in 2012. The variety, ‘Sad-do’, was made by crossing hetrokaryon A175 and homokaryon ASI1346-15 selected by genetic analysis. The heterokaryon A175 is crossed line between ASI1038-211 and ASI1346-20. The mycelium of ‘Saedo’ on CDA (compost dextrose agar) grew well at 25°C. The optimum pin-heading temperature of it was 13-15°C and optimum growing temperature was 13-20°C. Earliness (days required from casing to first harvesting) was 2 days shorter than control ‘Saejeong’. Even though the diameter of mature cap and the length of stipe were shorter than a control, the individual weight of fruiting body was heavier because of thick pileus and stipe. Therefore, the yield was increased by 1.89 times than control and the hardness of pileus was stronger. The field experiment of ‘Saedo’ variety has been started since 2013. Most farmers evaluated that the variety has good compost colonization and cap shape, and high yield in harvesting. For that reason, ‘Saedo’ has occupied half of the of distribution rate of Korean varieties. Also distribution rate of Korean varieties was increased from 26.1% in 2014 to 37% in 2015.