국립원예특작과학원에서는 밝은 화색과 안정적인 화형의 생 육이 우수한 빨간색 스탠다드 장미 품종을 육성하기 위해 진한 적색 스탠다드 장미 품종 ‘엔드리스러브(Endless Love)’를 모 본으로, 꽃잎수가 많고 안정적으로 가시가 적은 밝은 노란색 ‘페니레인(Penny Lane)’ 품종을 부본으로 인공교배하였다. 37 개의 교배실생을 양성해 1, 2, 3차에 걸친 특성검정 및 현장실증 을 통해 꽃이 크고 화형이 안정적이며, 재배안정성 및 생산성, 절화특성이 우수한 ‘원교 D1-390’을 최종 선발하였다. 2023년 ‘루비레드(Ruby Red)’로 명명하여 국립종자원에 품종보호출원·등록되었다. ‘루비레드’ 품종은 밝은 적색(R53C)을 가졌으 며, 꽃잎수가 32.8매, 화폭과 화고는 각각 10.9, 5.9cm로 대조 품종보다 크다. 절화장은 평균 71.7cm, 절화수명은 약 16.7일, 수량은 연간 168대/m2로 대조품종인 ‘레드스퀘어(Red Square)’ 대비 절화장이 길고 절화수명도 2배 이상 길며, 수확량도 1.4배 우수하다. 2023년 국내 육성 장미 품종 서울식물원 관람객 대상 공동평가회에서 스탠다드 장미 중 우수한 평가를 받았으며, 현 장 실증 결과 농가별로 균일하고 우수한 수량과 절화품질을 보 였다. 절화용 장미 ‘루비레드’ 품종은 밝은 적색과 우수한 화형 을 가지는 품종으로 해외 대체 품종으로 국내에서 많이 재배될 것으로 기대된다.

모기류는 흡혈을 통해 원충, 바이러스, 사상충 등 다양한 병원체를 보유하며 말라리아, 일본뇌염, 웨스트나일열, 뎅기열 등을 사람에게 매 개하는 위해성이 있는 위생해충이다. 이번 연구에서는 해외유입 모기류 감시를 위해 경상남도 고성군에 스마트 고공포집기를 설치하여 2022년 부터 2023년까지 모기류들을 모니터링하였다. 조사기간 동안, 총 3속 5종 43개체가 채집되었으며, 이중 삼일열말라리아를 매개하는 벨렌얼룩날 개모기(Anopheles belenrae)를 경남 지역에서 처음으로 발생함을 확인하였다. 본 연구에서는 스마트 고공포집기를 통해 해외에서 유입가능한 모 기류에 대한 실시간 모니터링이 가능함을 확인하였다.

Hand, foot, and mouth disease (HFMD) is a highly contagious disease with no specific treatment. Since it is common in immunocompromised children under the age of 5, there is a need to develop a safe vaccine. Virus-like particles (VLPs) are similar structures to viruses with the lack of genetic material which makes them impossible to replicate and infect, and therefore have a high level of biological safety and are considered to have high value as vaccines. In this study, the insect virus expression system that is widely used for vaccine and drug production due to its high post-translational modification efficiency, was used to produce VLPs for Coxsackievirus type A6 and A10, which are recently reported to be the main causes of HFMD. For this purpose, the selection of promoters that can control the timing and intensity of expression of 3CD protein, which is essential for VLPs assembly but has been reported to be cytotoxic, was conducted to construct an optimal expression form for HFMD-VLP.

This study aimed to examine the effect of a mild elevation in serum cholesterol level in a porcine coronary overstretch restenosis model using a balloon angioplasty catheter or drug-eluting coronary stent. Pigs were divided into two groups and were fed a commercial normal diet (CND, n = 4) or a high-fat diet (HFD, n = 4) for 5 weeks. Coronary overstretch injury by balloon angioplasty or stent implantation was induced in the left anterior descending and left circumflex artery after 1 week of feeding. Histopathological analysis was performed at 4 weeks after coronary injury. During the experiment, the total cholesterol level in the HFD group increased by approximately 44.9% (from 65.9 ± 3.21 mg/dL at baseline to 95.5 ± 9.94 mg/dL at 5 weeks). The lumen area in the CND group was reduced in comparison with that in the HFD group after balloon angioplasty. After stent implantation, the injury score showed no significant difference. There were significant differences in the neointimal area (2.7 ± 0.33 mm2 in the CND group vs. 3.3 ± 0.34 mm2 in the HFD group, p<0.05), lumen area (2.6 ± 0.54 mm2 in the CND group vs. 2.0 ± 0.33 mm2 in the HFD group, p<0.05), and percent area stenosis (52.0 ± 7.96% in the CND group vs. 62.4 ± 5.15% in the HFD group, p<0.05). Body weight change was not different between the two groups. Increased serum cholesterol level activated vascular smooth muscle cell proliferation in the porcine coronary overstretch model.

In the Anzunbaengi (Triticum aestivum) whole wheat flour mixture group, some herbs (A [white], B [yellow], C [black], D [blue], and E [red]) were added. The physicochemical properties were compared to the strong flour and whole wheat flour mixture groups. The dry gluten content of the control group (strong flour) was 13.5±0.4%, and the content in the whole wheat flour test group was slightly lower in value than the control group. The final viscosity, breakdown, and setback values of the dough were 248.4±0.8, 104.8±0.9, and 103.1±2.9 RVU, respectively. The breakdown was significantly different in the control and whole wheat flour groups. The setback value of the dough was increased by 30 RVU in the whole wheat flour test group compared to the control group by 103.1±2.9 RVU, but there was no significant difference between the test group samples. The consistency of the control dough was 500±10 FU, and the whole wheat flour test group was significantly increased to 585±10~599±10 FU, respectively. The absorption rate was about 2% higher in the whole flour test group than in the control group (66.2±0.3%). The pH of the control paste gradually decreased with fermentation time, and the results of whole wheat flour test group were similar (5.78±0.12~5.88±0.12). As the fermentation time increased, the volume of dough was increased and the result was slightly lower in the whole wheat flour test group than in the control group.

The purpose of this study was to assess the changes in balance and proprioception of adults with limited ankle joint dorsiflexion, after the application of talocrural joint mobilization. The subjects of this study included 23 college students in their twenties with limited ankle joint dorsiflexion. The students were randomly assigned to the ankle joint mobilization group (AJMG, n=12) and the control group (CG, n=11). After 2 weeks of intervention using grade III talocrural joint mobilization in the anterior-posterior movement, the balance and proprioception of the subjects were assessed. Static/dynamic balance capabilities and ankle proprioception were analyzed using paired t-test and independent t-test. The dynamic balance and proprioception of AJMG were significantly improved after intervention (p<.05), In the comparison between the groups after the intervention, the dynamic balance and proprioceptive sense of AJMG were significantly improved compared to the control group (p<.05). This study suggests that AJMG can help improve the dynamic balance and proprioception.

Ochratoxin A (OTA) is one of the most important mycotoxins owing to its widespread occurrence and toxicity including nephrotoxicity and potential carcinogenicity to humans. Since OTA is stable under most food processing conditions, OTA has been detected not only in a wide range of agricultural commodities such as cereal grains but also their processed products. Nonetheless, it is known that significant reduction of OTA may be achieved under higher temperature and alkaline conditions. In this study, the effects of retorting cooking process on the stability of OTA in spiked (20 μg/kg of dry weight basis) rice and oat porridge (10% solid content; w/v) in the presence and absence of baking soda was investigated using a laboratory horizontal steam retort system. The samples were heated in a pot at 85°C central temperature until it becomes gelatinized, packed in retort pouched, and heat-processed in pressurized retort machine (at 121°C for 25 min) followed by drying in 50°C oven overnight. Samples were analyzed for OTA by high-performance liquid chromatography with a fluorescence detector (HPLC-FLD). The reduction of OTA in retorted rice and oat porridge were 54% and 17%, respectively, while greater reduction of OTA was observed at increased amount of baking soda. The reduction of OTA in retorted rice porridge with 0.5% and 1% baking soda were 55% and 66%, respectively. In the retorted oat porridge, reduction of OTA was also evident to result in 30% and 48% with 0.5% and 1.0% of added baking soda, respectively. These results suggest that OTA in rice and oat may be reduced significantly by retorting process. In addition, added baking soda may positively impact the reduction of OTA.