Background: Pluripotent stem cells (PSCs) are capable of differencing into various cell types in the body, providing them valuable for therapy of degenerative diseases. Patientspecific treatments using PSCs, such as mesenchymal stem cells in patient’s own body, may reduce the risk of immune rejection. Inducing the differentiation of PSCs into vascular endothelial cells (ECs) altering culture conditions or using specific growth factors is able to applied to the treatment of vascular diseases. The purpose of this study was to induce the differentiation of porcine epiblast stem cells (pEpiSCs), bone marrow-derived mesenchymal stem cells (pBM-MSCs) and adipose-derived mesenchymal stem cells (pAMSCs) into ECs and then examine the functionality of vascular ECs. Methods: Porcine pEpiSCs, pBM-MSCs and pA-MSCs were induced to differentiate into ECs on matrigel-coated plates in differentiation medium (EBM-2 + 50 ng/mL of VEGF) for 8 days. Cells differentiated from these stem cells were isolated using CD-31 positive (+) magnetic-activated cell sorting (MACS) and then proliferated in M199 medium. Evaluation of ECs differentiated from these stem cells was treated with capillary-like structure formation and three-dimensional spheroid sprouting assay. Results: Porcine pEpiSCs, pBM-MSCs and pA-MSCs showed similar expression of pluripotency-related genes (OCT-3/4. NANOG, SOX2). These stem cells were differentiated into vascular ECs, but showed different morphologies after the differentiation. Cells differentiated from pEpiSCs showed an elongated spindle-like morphology, whereas cells differentiated from pBM-MSCs showed a round pebble-like morphology. In the case of pA-MSCs, these two morphologies were mixed with each other. Additionally, vascular ECs differentiated from these stem cells showed different formation of capillary-like structure formation and three-dimensional spheroid sprouting assay. Conclusions: Cells differentiated from pEpiSCs, pBM-MSCs and pA-MSCs presented the functionality of different vascular ECs, demonstrating the potential of the excellent ECs differentiated from pEpiSCs.

This study evaluated the suitability of using Wickerhamomyces anomalus A1-5 isolated from solid grain fermentation broth for winemaking by comparing the quality and functionality of Campbell Early wine produced with single and mixed inoculations. The pH ranged from 3.43 to 3.68, with the highest value in treatment B. Soluble solids ranged from 5.0 to 7.7 °Brix. Total acidity was measured at 0.42% to 0.47%. Color analysis indicated a significant decrease in lightness with an increase in redness across all treatment groups compared to the control. Among aroma compounds, 8 alcohols, 6 esters, 3 acids, and 11 other compounds were identified, with the control having the highest alcohol content and treatment D having the highest ester content. Tannin and total polyphenol contents ranged from 46.46 mg% to 95.92 mg% and from 87.66 mg% to 147.21 mg%, respectively. Antioxidant activities measured by DPPH and ABTS assays ranged from 33.84% to 69.02% and from 42.43% to 89.18%, respectively, with treatment B exhibiting the highest activities. These results suggest that W. anomalus A1-5 may positively influence the quality and functionality of Campbell Early wine, presenting potential as a novel yeast strain for winemaking.

This study aimed to evaluate quality characteristics and functionality of liqueurs made from different plum varieties (chu-hui and Blood Plum) with various maceration treatments. Liqueurs were prepared by adjusting plum extraction content and alcohol concentration from 10% to 50%. After 12 weeks of maceration, the pH ranged from 4.08 to 4.77. Both total acidity and soluble solidsincreased with higher alcohol content. Redness(a*), a key factor affecting consumer preference, was higher in blood plum liqueurs (17.15~52.69) than in Chu-hui liqueurs (－0.31~4.69). Antioxidant activity measured by DPPH and ABTS radical scavenging ability peaked at 8 weeks of maceration, showing variations among treatments. When the extraction ratio of plums was below 30%, the color appeared light. Liqueurs treated with 30% Blood Plum for 8 weeks showed the highest commercial potential. This study provides scientific information necessary for establishing a manufacturing process for plum-based liqueurs.

In this study, in order to develop an foaming tablet product using yuzu powder, yuzu powder was manufactured using different drying methods such as freeze-drying, 60℃ drying, and 40℃ drying, and then quality characteristics and functionality were analyzed. The naringin content per g of yuzu powder was 8.9 mg for freeze-drying and 8.8 mg for 60℃ drying, and the hesperidin content per g of yuzu powder was highest at 53.6 mg for freeze-drying and 46.2 mg for 60℃ drying. followed by 40℃ drying (41.7 mg). The tyrosinase inhibitory activity of 60℃ dried powder was found to be twice as high as that of freeze dried powder. Accordingly, in order to develop an inner beauty product, foaming tablets were manufactured using hot air dried powder, and the quality characteristics and functional ingredients of the final foaming tablets were investigated. The foaming tablet prepared with yuzu powder content of 10 and 15% showed an inhibitory activity of tyrosinase of 73.7 %, which was 1.6 times higher than that of ascorbic acid (1 mM), which was a positive control, confirming its melanin production inhibition effect.

This study investigated quality characteristics and functionality of rose sparkling wine that were manufactured by secondary fermentation after inoculation of yeast strains. The pH of the samples ranged from 3.96 to 4.05 and total acidity ranged from 0.23 to 0.32%. The alcohol contents of wines ranged from 6.4 to 6.6% and the CO2 pressure ranged from 2.0 to 2.6 bar. The brightness of rose wines ranged from 84.72 to 87.36, the redness from 9.28 to 14.15, and the yellowness from 9.50 to 19.20. The hue value of wines ranged from 1.137 to 1.513 and color intensity ranged from 0.724 to 0.882. Aroma analysis identified 14 alcohols, 22 esters, 4 ketones, 4 acids, and 17 miscellaneous compounds. The total tannin contents and total polyphenol contents of wines were 11.28~12.43 mg% and 24.79~28.20 mg%, respectively. The DPPH radical scavenging activity of wines ranged 63.33 to 67.89% and the ABTS radical scavenging activity of wines 82.16~86.06%. The results of this study provide a basis for establishing the brewing process of rose sparkling wines yeast strains.

Recently, with the increasing global demand for Ganoderma lucidum as a material for functional beverages, varieties with enhanced functionality are needed. As part of this effort, 10 strains were selected from a collection of 160 G. lucidum strains, based on their quantity and fruiting body characteristics. These included four strains collected in Korea, three in Japan, and three of unknown origin. Approximately 44% of the 1,290 hybrid strains were secured. After two rounds of bag cultivation in oak sawdust, three strains (G-20-4, G-20-5, and G-20-7) were ultimately selected for single-timbered cultivation. Among these, G-20-4 demonstrated the earliest harvesting with a large size and a bright cap. Additionally, this strain exhibited the highest levels of total glucan, β-glucan, total triterpenoid, total polyphenol, and total flavonoid content.

The Nuclear Safety and Security Commission (NSSC) and the Korea Institute of Nuclear Nonproliferation and Control (KINAC) operate the Nuclear Export and Import Control System (NEPS), an online comprehensive export and import control management system to guide the domestic nuclear export and import control regime and efficiently process the application, processing, and issuance of various civil complaints required for compliance. This paper analyzes the results of NEPS functional improvements made in 2022. First, NSSC and KINAC launched a nuclear plant technology follow-up system. Since establishing the Nuclear Plant Technology Export License (Plant License) system in 2015, large-scale nuclear power plant projects with a large amount of technology transfer have been issued a Plant License, allowing them to transfer technology without a separate individual export license. The recipient of a Plant License is not required to obtain an additional export license but to follow up on the transferred technology, such as checking whether it is a strategic technology and reporting quarterly transfer details. A dedicated system has been established to facilitate the follow-up of plant license projects. That has improved work efficiency for both the regulated and the regulator. Second, we have improved the procedures for retrieving and supplementing civil petitions. We added a function allowing civil petitioners to directly retrieve a civil petition to cancel a previously filed civil petition or to revise it themselves. In addition, we improved the procedure for supplementing a civil petition by setting a supplementation deadline for a reviewer’s request to modify a civil petition and sending a reminder before the expiration of the supplementation deadline. That enhances the convenience of the complainant and the examiner. Finally, we have changed the numbering system for export and import control reviews. Previously, the application number was a 15-digit system with an 8-digit date and 7-digit serial number. We have simplified the number by changing the three unused digits in the serial number to a single symbol that separates the type of application. That made it possible to utilize the number for relevant searches in the future. Also, simplifying the number has improved the efficiency of applying, processing, and consulting for civil affairs. In the future, NSSC and KINAC will continue to upgrade NEPS and make various functional improvements, and there will be many changes in system operation through cloud transfer in a few years.

Low alcohol (6%) wines were manufactured using Campbell Early. To develop the sterilization process of low alcohol wines, red wines were heat sterilized, and rose wines were nonthermal sterilized by concentration using potassium metasulfite and potassium sorbate. Samples were stored at 25℃ and quality characteristics were investigated by period. Results of this study revealed the pH of the samples after sterilization ranged from 3.15 to 3.19, and the total acidity of wines ranged from 0.011 to 0.024%. The free SO2 contents of wines ranged from 13.00 to 29.678 mg/L, and the total SO2 contents of wines ranged from 47.50 to 121.00 mg/L. L (lightness) of wines decreased whereas a (redness) and b(yellowness) increased. The hue value of wines ranged from 0.52 to 1.03, and decreased significantly(not including rose sweet wines). The color intensity of red and rose dry wines after sterilization increased, whereas red and rose sweet wines decreased. The DPPH radical scavenging activity of red wines and rose wines ranged between 75.50 to 89.23%, and 36.60 to 56.54%, respectively. The total polyphenol contents were 57.51~182.63 mg%. Results of this study provide scientific information to establish the sterilization process of low alcohol wines.

The objective of this study was to evaluate the quality characteristics of mozzarella cheese added wine concentrate. Mozzarella cheese was produced with different additives of wine concentrate which were 0~5%. The pH and the total acidity of the Cheese were analyzed. We also examined the radical scavenging activities for the antioxidant effect of samples and evaluated for their total polyphenol, and total flavonoid contents. The pH of Meoru wine cheese (6.28~6.37) was significantly higher and total acidity tended to decrease compared to that of the control. L* (lightness) of the wine cheese decreased with increasing amounts of wine concentrates whereas a* (redness) tended to increase. In the texture profile analysis, Meoru wine cheese showed higher values of hardness, gumminess, and chewiness. The ABTS radical scavenging activity of Meoru wine cheese showed the highest value when wine concentrate amounts were 2%. The DPPH radical scavenging activity was significantly increased in cheese added with wine concentrate. Total polyphenol contents and total flavonoid contents of Meoru wine cheese tended to increase with increasing amounts of wine concentrate. This research result highlights the positive influence of wine concentrate addition in cheese. Also, these results are expected to impact the experience programs in farm wineries.

In this study, vin chaud were manufactured with eight types of vin chaud-bomb containing different amounts of ingredients, and Campbell Early wine. Samples were analyzed for pH, total acidity, volatile acidity, ethanol content, total polyphenol, and anthocyanins, and radical scavenging activities for antioxidant effect. Based on the results of this study the pH of the samples ranged from 3.34 to 3.41 and the total acidity of wines ranged from 0.55 to 1.00%. The alcohol contents of the vin chaud samples ranged from 3.8~5.8% to and the color intensity of the vin chaud samples was higher than that of the wine. Total polyphenol content was 145.90~262.98 mg% and the tannin content of the C-1 (236.90 mg%) was the highest among the samples. The ABTS and DPPH radical scavenging activity of the samples were 57.39~75.10% and 63.71~80.00% respectively. α-Glucosidase inhibitory activity ranged from 21.54 to 33.49%, on the other hand, wine was not detected and tyrosinase inhibitory activity had the highest values (39.26%) in the C-1 sample. The findings of the present study provide insightful scientific information on vin chaud, and forms a basis for further innovations in the food and wine industry.

The purpose of the current study was to examine the role of information on shapewear’s functionality in consumers’ purchase decisions in an online shopping context. Through two steps of stimulus development process, four mock websites were developed to conduct a main study. In the main study, a 2 (visual information: absent vs. present images of the shapewear’s functionality) x 2 (verbal information: absent vs. present descriptions of the shapewear’s functionality) between-subject factorial design was employed to examine the impact of visual and verbal information regarding the functionality of shapewear on the consumer decision-making process (i.e., attitudes and purchase intentions). The results showed that verbal information about how shapewear reduces the size of specific body parts (i.e., waist, abdomen, hips, and thighs) were effective in increasing perceived attractiveness in an online context, which increased attitudes and purchase intentions. In addition, attitudes toward the shapewear mediated the effects of expected physical attractiveness on purchase intentions. The results of this study provided empirical support for the importance of expected physical attractiveness in consumers’ online purchase decision on shapewear and useful managerial implications for enhancing the effectiveness of online shapewear presentations by including descriptions of the functionality of shapewear in decreasing the size of body parts.