Environmental DNA (eDNA) has emerged as a promising tool for aquatic biodiversity monitoring, yet its collection in lentic ecosystems remains technically constrained by filtration capacity and field logistics. In this study, we applied a novel eDNA concentration system, QuickConcTM, to evaluate freshwater mussel diversity in lakes, and compared its performance with the conventional GF/F filtration method. Water samples were collected from four reservoirs at surface, mid, bottom, and waterside layers, and processed using both filtration techniques. Metabarcoding of mitochondrial 16S rDNA revealed that QuickConcTM captured a higher average number of amplicon sequence variants (ASVs) and exhibited greater species richness and diversity indices (Shannon and Simpson), although the differences were not statistically significant. QuickConcTM samples showed a greater capacity to detect rare taxa and to recover higher ASV richness in certain cases, suggesting its potential to enhance biodiversity resolution. Species composition remained consistent across methods, with Cristaria plicata and Sinanodonta lauta being dominant in both cases. However, slight spatial variations in species assemblages were observed between center and waterside sampling points, highlighting the influence of habitat heterogeneity on eDNA distribution. Overall, our results demonstrate that the QuickConcTM system offers a practical and efficient alternative to traditional filtration methods for eDNA-based freshwater mussel monitoring, particularly in environments with high suspended solids. The findings underline the need for adaptive sampling strategies that consider both methodological and ecological factors when designing eDNA surveys in lentic ecosystems.

본 연구는 일반홍삼(70 °Brix)과 발효홍삼(45 °Brix)에 대한 항산화 성분 분석 및 항산화 효능 측정을 위한 적정 분석시료 함량을 설정하고, 홍삼의 발효에 따른 항산화성의 변화를 조사하였다. 홍삼의 flavonoid 및 phenolics 함량 측정은 일반홍삼과 발효홍삼 각각 농축액 시료 3 g을 증류수로 100배 희석하여 측정용 시료 1 mL 당 홍삼농축액 20-30 mg을 사용하는 것이 시료 채취와 낮은 흡광도에 의한 오차도 줄일 수 있었다. 홍삼의 항산화성 측정으로 홍삼 시료 mg 당 DPPH에 대한 전자공여능 및 ABTS radical 소거능은 일반홍삼과 발효홍삼 모두 농축액 분석시료 20-30 mg/mL에서 가장 안정적이었다. 세포에서의 항산화 효능으 로 ROS의 소거능은 일반홍삼과 발효홍삼 모두 농축액 분석시료 20 mg/mL 전후에서 ROS radical 소거능의 차이가 가장 컸으며 분석에 적합한 농도였다. Flavonoid 함량과 ROS radical 소거능은 발효홍삼 농축액이 일반홍삼 농축액보다 더 높았으나, radical 소거능은 유사하였다. 같은 농도의 일반홍삼과 발효홍삼을 비교할 경우 발효홍삼이 일반홍삼보다 항산화 효과가 더 높았다. 일반홍삼 및 발효홍삼의 항산화성 물질의 정량 및 그 항산화 효능을 측정하기 위해서는 농축액의 농도 차이에도 불구하고 일반홍삼과 발효홍삼 각각 농축액 2-3 g을 채취하여 100배 희석하여 분석 시료로 사용하는 것이 적합하였다.

A study on the denitrification of reverse osmosis(RO) concentrated wastewater from sewage reuse treatment plant in P city was conducted using waste desulfurization agent obtained from desulfurization process. Sulfur-based autotrophic denitrifying carrier comprises the predetermined amount of waste iron sulfide (FeS, Fe2S3), mine drainage sludge and elemental sulfur showing mesoporisity with 9.9 nm (99 Å) of average pore size. Sulfur denitrifying bacteria and sulfur reducing bacteria were implanted into the pores of sulfur denitrifying carrier. Nitrate was not affected by empty bed contact time (EBCT). It is probably due to larger reducing capacity of the carrier than the concentration of nitrate in RO concentrated wastewater. Total nitrogen (T-N) removal efficiency exhibited about 90% after 4 days. Sulfate ion was surprisingly decreased with sulfur autotropic process due to the reduction of sulfate ion to HS- and S2- by sulfur reducing bacteria. Sulfide and hydrogen sulfide ions were then taken by Fe(OH)3, main component of mine drainage sludge, releasing OH-. Alkalinity was therefore maintained between 7.5 and 8.5 in pH by the released OH-. Also, it had the effect of suppressing the production of H2S, which causes bad odor.

This study investigated the physical, thermal, rheological, and binding properties of faba bean protein concentrate (FBC) and FBC-anionic gum mixtures. The anionic gums used in this study were sodium alginate (NaA), low-methoxyl amidated pectin (LMA), l-carrageenan (lCA), and gellan gum (GLG). The study found that FBC successfully incorporated the minced textured vegetable protein (TVP), but the formed TVP block had a fragile and soft texture. The water absorption index decreased in FBC-NaA and FBC-LMA mixtures but increased in FBC-lCA and FBC-GLG mixtures. The water solubility index decreased by adding NaA, LMA, and lCA, excluding GLG, to FBC. Adding anionic gums to FBC decreased solubility, while the swelling power was reversed in FBC-anionic gum mixtures, except for the FBC-LMA mixture. The addition of anionic gums to FBC increased melting onset and peak temperatures compared to FBC. The G′ value of FBC and FBC-anionic gum mixtures increased with temperature, indicating their thermogelling characteristic. The hardness of hamburger patties prepared with minced TVP and FBC or FBC-anionic gum mixtures generally tended to increase upon reheating, refrigeration, and reheating after refrigeration. The study concluded that the FBC-anionic gum mixtures have significant potential for binding different types of TVPs, highlighting its practical application.

This study investigated the impact of hydrolyzed plant proteins on the physical, thermal, and rheological properties of rice flour (RF) for protein fortification for the elderly and general food systems. Faba bean protein concentrate and chickpea flour were first treated with polysaccharide hydrolyzed enzymes (control; CTFP and CTCF, respectively) and subsequentially with protease hydrolyzed enzymes (hydrolyzed protein material; HZFP and HZCF, respectively). The addition of CTFP and HZFP enhanced the swelling power of RF, whereas the CTCF and HZCF exhibited the opposite trends. Adding all controls and hydrolyzed protein materials to RF increased the solubility and gelatinization temperature and decreased the gelatinization enthalpy. The HZFP addition successfully developed the pasting viscosity of RF, whereas the others did not. The RF-HZFP mixture had a higher peak viscosity than RF but lower trough, breakdown, final, and setback viscosities. These findings suggest that the controls and hydrolyzed protein materials studied here could be used as sources for protein fortification of foods, particularly for the elderly, with minimal changes in textural and rheological characteristics, thereby contributing to the development of nutritious and palatable food products.

This study investigated the physicochemical properties of protein-fortified rice flour by mixing rice flour (RF) with untreated and fermented plant proteins. Fermented faba bean protein concentrate (FMFP) and chickpea flour (FMCF) were prepared by solid-state fermentation of faba bean protein concentrate (UTFP) and chickpea flour (UTCF) using Bacillus subtilis. FMFP and FMCF exhibited higher crude protein, reducing sugar and starch contents more than their counterparts. The increased rate of essential and branched-chain amino acids in FMFP and FMCF exceeded that of crude protein. Adding plant proteins to RF decreased swelling power (SP) and increased solubility in RF-UTFP and RF-FMFP mixtures, while SP and solubility increased in RF-UTCF and RF-FMCF mixtures. All RF-plant protein mixtures showed higher gelatinization temperature and lower gelatinization enthalpy than RF. Thermal gelation was found in all RF-plant protein mixtures, but the RF-FMCF mixture may form weak and unstable gel structures. The increase in pasting viscosity was minimal for the RF-UTFP and RF-FMFP mixtures but more pronounced for the RF-UTCF and RF-FMCF mixtures. Overall, FMFP may be a potential protein source to supplement the protein deficiency in RF with minimal changes in RF-based foods’ rheological and textural properties.