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Current strategies for the control of COVID-19 in South Korea
Sun Jin Hur(Sun Jin Hur),Ji Hyeop Kang(Ji Hyeop Kang),Min Gi Cho(Min Gi Cho),Seung Yun Lee(Seung Yun Lee),Hea Jin Kang(Hea Jin Kang) 한국축산식품학회 2020 Food and Life Vol.2020 No.1
This study sheds light on the current strategies for control of coronavirus-19 (COVID-19) in South Korea in terms of the current status of the 2019 novel coronavirus infection, role of the government, infrastructures preparation, people's responses, etc. The South Korean government organized a response team in the early stages of the COVID-19 infection to quickly disclose information related to the infection and information regarding those in close contact with infected persons and to carry out a wide range of COVID-19 tests. The South Korean government established and operated a system for sending disaster text messages since 2003. If a virus infection occurs, this system can find all information of confirmed cases such as the infected area, age, gender, close contacts, and route of transmission through GPS tracking of cell phones, CCTV tracking, credit card usage details, and interviews to make it transparent to the people throughout the whole country. South Korea introduced the world's first “Drive Thru” and “Walking Thru” system to carry out rapid virus testing and hospitalize confirmed cases of COVID-19 at national designated hospitals where the negative pressure system is deployed. Nevertheless, South Korea did not implement a full-scale denied entry for all countries around the world and tried to block the transmission of virus by testing all suspected cases and people who were in close contact with them. In addition, the government managed the supply and sale of masks to allow the entire nation to purchase two masks every week, and most Koreans wore masks without panic and participated in the social distancing campaign.
Overview of the status of the development of antiviral drugs for COVID-19
Seung Yun Lee(Seung Yun Lee),Ji Hyeop Kang(Ji Hyeop Kang),Hea Jin Kang(Hea Jin Kang),Sun Jin Hur(Sun Jin Hur) 한국축산식품학회 2020 Food and Life Vol.2020 No.2
In this study, we surveyed worldwide media reports and research papers on the development of vaccines and antiviral drugs for COVID-19 treatment published over the past few months. We found that more studies were being conducted on the use of already approved drugs (remdesivir, lopinavir/ritonavir, chloroquine, niclosamide, and ivermectin) as new COVID-19 treatments, than on the development of new antiviral drugs. This could be due to the urgent need for drug development. We found that till date, there seem to be no results on current or future COVID-19 vaccine development. However, media reports showed that numerous companies have invested in vaccine development and some clinical trials are already underway (mostly in phase I–II). According to the results of our survey, the drugs that have been previously approved to treat other diseases have not yet been found to be very effective in treating COVID-19 patients; however, remdesivir is the most promising drug. Due to the pandemic situation, the number of patients participating in these clinical trials, compared to that in other previous clinical studies, is small. Therefore, due to the low reliability of the findings, additional experiments must be continued.
Dehydrogenation of propane to propylene with lattice oxygen over CrO y /Al 2 O 3 -ZrO 2 catalysts
Kim, Tae Hyeop,Kang, Ki Hyuk,Baek, Minsung,Song, Ji Hwan,Hong, Ung Gi,Park, Deuk Soo,Choi, Won Choon,Park, Yong-Ki,Song, In Kyu Elsevier 2017 Molecular catalysis Vol.433 No.-
<P>A series of CrOy/Al2O3-ZrO2 (denoted as Cr/AZ-X) catalysts with different Zr/Al molar ratio (X) were prepared by an epoxide-driven sol-gel method and a subsequent impregnation method. They were then applied to the dehydrogenation of propane to propylene with lattice oxygen of the catalysts. The effect of zirconia addition on the physicochemical properties and catalytic activities of Cr/AZ-X catalysts was investigated. Surface area and pore volume of Cr/AZ-X (X = 0, 0.05, 0.10, 0.15, and 0.20) catalysts decreased with increasing Zr/Al molar. It was found that the amount of penta-coordinated aluminum species increased with increasing Zr/Al molar ratio. It was also observed that dispersion and coordination state of chromium species could be controlled by the addition of zirconia into alumina support. Initial conversion of propane and initial yield for propylene showed volcano-shaped trends with respect to Zr/Al molar ratio. This result was well correlated with the amount of lattice oxygen of Cr/AZ-X catalysts. Among the catalysts, Cr/AZ-0.10 catalyst with the largest amount of lattice oxygen showed the best catalytic performance in the dehydrogenation of propane to propylene with lattice oxygen. (C) 2016 Elsevier B. V. All rights reserved.</P>
Study on the reduction of heterocyclic amines by marinated natural materials in pork belly
Hea Jin Kang,Seung Yun Lee,Da Young Lee,Ji Hyeop Kang,김재현,김현우,정재원,Dong Hoon Oh,허선진 한국축산학회 2022 한국축산학회지 Vol.64 No.6
This study was conducted to determine the effect of natural ingredient seasoning on the reduction of heterocyclic amine (HCA) production that may occur when pork belly is cooked at a very high temperature for a long time. Pork belly seasoned with natural ingredients, such as natural spices, blackcurrant, and gochujang, was cooked using the most common cooking methods, such as boiling, pan fry, and barbecue. HCAs in pork belly were extracted through solid-phase extraction and analyzed via high-performance liquid chromatography. For shortterm toxicity, a mouse model was used to analyze weight, feed intake, organ weight, and length; hematology and serology analysis were also performed. Results revealed that HCAs formed only when heating was performed at a very high temperature for a long time, not under general cooking conditions. Although the toxicity levels were not dangerous, the method showing the relatively highest toxicity among various cooking methods was barbecue, and the natural material with the highest toxicity reduction effect was blackcurrant. Furthermore, seasoning pork belly with natural materials containing a large amount of antioxidants, such as vitamin C, can reduce the production of toxic substances, such as HCAs, even if pork belly is heated to high temperatures.
Hong, Ung Gi,Kang, Ki Hyuk,Song, Ji Hwan,Kim, Tae Hyeop,Song, In Kyu American Scientific Publishers 2016 Journal of Nanoscience and Nanotechnology Vol.16 No.10
<P>Ruthenium-carbon composite (Ru-C-X) catalysts were prepared by a single-step surfactant-templating method at different sucrose/P123 molar ratio (X = 3, 5, 7, 9, 11, and 15). Ru-C-X (X = 3, 5, 7, 9, 11, and 15) catalysts were characterized by BET, nitrogen adsorption-desorption isotherm, XRD, and HR-TEM analyses. Liquid-phase hydrogenation of succinic acid to tetrahydrofuran (THF) was carried out over Ru-C-X catalysts in a batch reactor. The effect of sucrose/P123 molar ratio on the physicochemical properties and catalytic activities of Ru-C-X catalysts (X = 3, 5, 7, 9, 11, and 15) was investigated. It was revealed that Ru-C-X composite catalysts showed different ruthenium particle size depending on sucrose/P123 molar ratio. Characterization results showed that an optimal sucrose/P123 molar ratio was required to achieve fine dispersion of ruthenium in the Ru-C-X catalysts. Yield for THF in the hydrogenation of succinic acid increased with decreasing average ruthenium particle size of Ru-C-X catalysts. Ruthenium particle size served as an important factor determining the catalytic performance of Ru-C-X in the hydrogenation of succinic acid to THF. Among the catalysts tested, Ru-C-9 with the smallest ruthenium particle size showed the highest yield for THF.</P>
Methods for improving meat protein digestibility in older adults
Seung Yun Lee,Ji Hyeop Kang,Da Young Lee,정재원,김재현,문성실,허선진 한국축산학회 2023 한국축산학회지 Vol.65 No.1
This review explores the factors that improve meat protein digestibility and applies the findings to the development of home meal replacements with improved protein digestion rates in older adults. Various methods improve the digestion rate of proteins, such as heat, ultrasound, high pressure, or pulse electric field. In addition, probiotics aid in protein digestion by improving the function of digestive organs and secreting enzymes. Plant-derived proteases, such as papain, bromelain, ficin, actinidin, or zingibain, can also improve the protein digestion rate; however, the digestion rate is dependent on the plant enzyme used and protein characteristics. Sous vide processing improves the rate and extent of protein digestibility, but the protein digestion rate decreases with increasing temperature and heating time. Ultrasound, high pressure, or pulsed electric field treatments degrade the protein structure and increase the proteolytic enzyme contact area to improve the protein digestion rate.
Principal protocols for the processing of cultured meat
( Seung Yun Lee ),( Hea Jin Kang ),( Da Young Lee ),( Ji Hyeop Kang ),( Sivasubramanian Ramani ),( Sungkwon Park ),( Sun Jin Hur ) 한국축산학회(구 한국동물자원과학회) 2021 한국축산학회지 Vol.63 No.4
The purpose of this study was to establish a basic principal procedure for the processing of cultured meat. The first stage involved isolating satellite cells from the desired muscle of an animal using enzymatic digestion (i.e., by using proteases, collagenases, and pronases). The second stage involved culturing the isolated muscle satellite cells in a growth medium containing fetal bovine serum and penicillin/streptomycin with growth factors for an optimal period of time. The second stage involved a basic method for the isolated muscle cells to proliferate while sub-culturing to further induce differentiation in gelatin-coated culture dishes with the general culture medium. The third stage involved the induction of differentiation of muscle satellite cells or formation of myotubes using myogenic medium. Lastly, the fourth stage involved the identification of cell differentiation or myotube formation (myogenesis) using fluorescent dyes. Moreover, the principle of these protocols can be applied to perform primary culture of animal cells. This study will assist beginners with the technical aspects of culturing meat (isolation, cultivation, and differentiation of muscle satellite cells as well as identification of myotube formation for myogenesis).
Da Young Lee,Seung Yun Lee,Ji Hyeop Kang,Jae Hyeon Kim,Hyun Woo Kim,Dong Hoon Oh,Jae Won Jeong,Sun Jin Hur 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
Three types of representative processed meat products (ham, sausage, bacon) and five types of traditional Korean fermented foods (kimchi, red pepper paste, soybean paste, soy sauce, salted shrimp) were feed to confirm the occurrence of colon cancer and changes of the gut microbiota through animal experiments. The genus Alisipes and Bacteroides, which are highly correlated with the occurrence of colonic inflammation and colorectal cancer, showed similar or lower levels in the treatment group fed with processed meat products and fermented foods compared to the treatment group with processed meat products. Prolonged feeding of traditional fermented foods as well as processed meat products did not cause cancer in the animal group. The results of this study can provide an adequate intake of processed meat products and fermented foods that can reduce the production of carcinogenic inflammation. Furthermore, the results the change of intestinal microbes by ingestion of fermented foods can be applied to the development of technologies that can suppress the mechanism of carcinogen formation in the body in the future.