https://scholar.korea.ac.kr/handle/2021.sw.korea/716 2026-04-09T07:10:27Z https://scholar.korea.ac.kr/handle/2021.sw.korea/270643 Title: Exploring flavor patterns in the peel of tangor: A new citrus variety based on electronic sensors and GC-MS/O Authors: Jo, Seong Min; Moon, Hee Sung; Hong, Seong Jun; Yoon, Sojeong; Jeong, Hyangyeon; Park, Hyeonjin; Ban, Younglan; Youn, Moon Yeon; Lee, Youngseung; Park, Sung-Soo; Kim, Jae Kyeom; Shin, Eui-Cheol Abstract: This study used electronic sensors and gas chromatography-mass spectrometry-olfactometry to analyze the peels of eight citrus fruits. Five taste patterns were evaluated, with citrus kiyomi having the highest sweetness and bitterness and citrus tsunokaori having the highest sourness. Electronic nose and gas chromatography-mass spectrometry analyses revealed the major volatile compounds to be limonene, myrcene, and alpha-pinene. Citrus kiyomi had the highest limonene content. Gas chromatography olfactometry analysis identified 12 odor-active compounds, with limonene being the most intense. The analysis of odor contributions expressed as thresholds indicates that limonene accounted for the most significant proportion. Further principal component analysis, hierarchical cluster analysis, partial least squares discriminant, and correlation network analysis were used to identify correlations between flavor compounds and samples, making it easier to assess similarities between samples. 2025-09-01T00:00:00Z https://scholar.korea.ac.kr/handle/2021.sw.korea/270652 Title: Ethanolic Extract of Rosa rugosa Roots and Its Bioactive Compound, Oleamide, Prevented Amyloid β-Induced Oxidative Stress and Improved Behavioral Tests in Mice Authors: Park, Chan Kyu; Choi, Soo Jung; Kim, Cho Rong; Shin, Hyo Ri; Shin, Eui-Cheol; Kim, Young Jun; Cho, Tae Jin; Shin, Dong-Hoon; Kim, Jae Kyeom Abstract: Researchers have long focused on the accumulation of amyloid beta (A beta) peptides in the brain as a primary pathological hallmark driving cognitive decline. This study investigated the neuroprotective effects of Rosa rugosa (RR) root extract and its key bioactive constituent, oleamide, against amyloid beta (A beta)-induced neurotoxicity. Initially, an ethanolic extract of RR root was screened via in vitro assays to assess antioxidant and cytoprotective potential in rat pheochromocytoma cells. Subsequent fractionation, open-column chromatography, and preparatory thin-layer chromatography led to the isolation of oleamide, confirmed by gas chromatography-mass spectrometry and 1H/13C nuclear magnetic resonance analyses. In vivo experiments using intracerebroventricularly injected A beta in male mice demonstrated that both RR root extract and oleamide significantly improved cognitive performance in the Y-maze and passive avoidance tests. Additionally, oleamide restored acetylcholine levels and reduced malondialdehyde concentrations in brain tissue, indicating mitigation of oxidative stress and support of cholinergic function. No significant toxicity was observed, as evidenced by stable serum transaminase levels and unaltered body or brain weights. These findings highlight oleamide's potential to protect against A beta-driven pathology through multiple mechanisms, including reduced lipid peroxidation and improved neurotransmission. Further investigations into oleamide's molecular targets and synergy with existing therapies may advance its development as a novel candidate for Alzheimer's disease prevention or adjunct treatment. 2025-04-29T00:00:00Z https://scholar.korea.ac.kr/handle/2021.sw.korea/270560 Title: Transcriptomic signatures in response to antioxidants supplementation in Korean cattle beef, Hanwoo: a 7-month feeding study Authors: Lee, Kangwook; Choi, La Yoon; Ahn, Jun Sang; Song, Jae Yong; Park, Joong Kook; Yun, Suk Jun; Lee, Jeong Heon; Shin, Eui-Cheol; Yeom, Soo-Jin; Zhao, Jiangchao; Cho, Tae Jin; Oh, Nam Su; Shin, Jeong-Oh; Kim, Dahye; Kim, Tae Gyun; Cho, Hyung Taek; Shin, Hyo Ri; Kim, Young Jun; Kim, Jae Kyeom Abstract: Introduction The present study investigated the effects of antioxidant supplementation on the transcriptomic profiles of Hanwoo cattle during a 7-month feeding trial.Methods Twelve castrated Hanwoo cattle were randomly assigned to two groups: a control group (CON) and a group supplemented with antioxidants (FEED), consisting of vitamin C, vitamin E, and selenium. Growth performance and carcass traits were evaluated, and liver transcriptomic changes were assessed using RNA sequencing.Results and discussion While no significant differences were observed in phenotypic traits such as weight gain and feed conversion ratio, transcriptomic analysis identified 641 differentially expressed genes between the CON and FEED groups. Functional enrichment analysis revealed that differentially expressed genes were mainly associated with transcription regulation, pseudouridine synthesis, and mitochondrial function. These findings suggest that antioxidant supplementation elicits significant molecular changes in the liver, particularly affecting transcriptional activity and mitochondrial processes, even in the absence of detectable phenotypic differences. 2025-04-24T00:00:00Z https://scholar.korea.ac.kr/handle/2021.sw.korea/267904 Title: Inhibitory effects of garlic, cinnamon, and rosemary on viability, heat resistance, and biofilm formation of Bacillus cereus spores in the broth of a fermented soybean paste stew, Cheonggukjang jjigae Authors: Kim, Sohyeon; Jin, Young Hun; Mah, Jae-Hyung Abstract: Foods prepared through heating, including broths, have the potential and risk of survival of Bacillus cereus, which has the ability to form spores and biofilms. This study evaluated the efficacy of various natural products (particularly spices) in mitigating B. cereus contamination in Cheonggukjang jjigae (CJ) broth. The following characteristics of B. cereus were examined: viability of vegetative cells (including other pathogenic bacteria) and planktonic spores, heat resistance of planktonic spores and spores in intact biofilms, and biofilm formation and persistence. In an antimicrobial test to evaluate the inhibitory effects of spice and cruciferous vegetable extracts on B. cereus CH3 vegetative cells, cinnamon, garlic, and rosemary extracts were selected as they have shown significant inhibitory effects, with inhibition zones of 20-29 mm in diameter at the highest concentration tested (160 mg/mL, unless otherwise stated). These spice extracts also exhibited antimicrobial activity against other foodborne pathogens, including Staphylococcus aureus, Listeria monocytogenes, Salmonella Typhimurium, and Escherichia coli O157:H7. Garlic extract showed the greatest inhibitory effect on the viability and heat resistance of planktonic spores of B. cereus CH3, and cinnamon and rosemary extracts exhibited similar effects. Garlic extract reduced B. cereus CH3 spore counts in phosphate buffer solution (PBS) and CJ broth by 20.22 % and 14.08 %, respectively, compared to control (treated with the same ethanol amount instead of the extract), and effectively weakened spore heat resistance, reducing the D100 degrees C-values of planktonic spores of B. cereus CH3 in PBS and CJ broth by 32.89 % and 23.08 %, respectively, compared to control. As for the characteristics related to biofilm, garlic extract showed the highest inhibitory effect on biofilm formation and persistence and heat resistance of spores in intact biofilms, followed by rosemary and cinnamon extracts. All three spice extracts completely inhibited biofilm formation even at the lowest concentration (20 mg/mL) at the early stage of biofilm formation. They completely eradicated biofilm persistence formed in brain heart infusion (BHI) and CJ broth at the highest concentration. A high garlic extract concentration (80 mg/mL) also reduced the D100 degrees C-values of spores in biofilms formed in BHI and CJ broth by 16.34 % and 9.00 %, respectively, compared to control. Taken together, garlic extract was most effective in mitigating B. cereus contamination in a concentration-dependent manner in in vitro-menstrua and CJ broth. This study may provide one of the promising strategies to reduce the risk of B. cereus in soybean stews such as CJ. 2025-04-01T00:00:00Z