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Instability of Anthocyanin Accumulation in Vitis vinifera L. var. Gamay Freaux Suspension Cultures
Qu Junge,Zhang Wei,Yu Xingju,Jin Meifang The Korean Society for Biotechnology and Bioengine 2005 Biotechnology and Bioprocess Engineering Vol.10 No.2
The inherent instability of metabolite production in plant cell culture-based bioprocessing is a major problem hindering its commercialization. To understand the extent and causes of this instability, this study was aimed at understanding the variability of anthocyanin accumulation during long-term subcultures, as well as within subculture batches, in Vitis vinifera cell cultures. Therefore, four cell line suspensions of Vitis vinifera L. var. Gamay Freaux, A, B, C and D, originated from the same callus by cell-aggregate cloning, were established with starting anthocyanin contents of $2.73\;\pm\;0.15,\;1.45\;\pm\;0.04,\;0.7\;\pm\;0.024\;and\;0.27\;\pm\;0.04$CV (Color Value)/g-FCW (fresh cell weight), respectively. During weekly subculturing of 33 batches over 8 months, the anthocyanin biosynthetic capacity was gradually lost at various rates, for all four cell lines, regardless of the significant difference in the starting anthocyanin content. Contrary to this general trend, a significant fluctuation in the anthocyanin content was observed, but with an irregular cyclic pattern. The variabilities in the anthocyanin content between the subcultures for the 33 batches, as represented by the variation coefficient (VC), were 58, 57, 54, and $84\%$ for V. vinifera cell lines A, B, C and D, respectively. Within one subculture, the VCs from 12 replicate flasks for each of 12 independent subcultures were averaged, and found to be $9.7\%$, ranging from 4 to $17\%$. High- and low-producing cell lines, VV05 and VV06, with 1.8-fold differences in their basal anthocyanin contents, exhibited different inducibilities to L-phenylalanine feeding, methyl jasmonate and light irradiation. The low-producing cell line showed greater potential in enhanced the anthocyanin production.
Qu, Xuesong,Yang, Hyun Kyoung,Pan, Guohui,Chung, Jong Won,Moon, Byung Kee,Choi, Byung Chun,Jeong, Jung Hyun American Chemical Society 2011 Inorganic Chemistry Vol.50 No.8
<P>Hexagonal monodisperse NaCeF(4) and NaCeF(4):Tb(3+) nanorods have been successfully synthesized by a polyol-mediated solvothermal route with ethylene glycol (EG) as solvent. The crystalline phase, size, morphology, and luminescence properties were characterized using X-ray diffraction (XRD), scanning electron microscopy (SEM), transmission electron microscopy (TEM), and photoluminescence (PL) spectra as well as dynamic decays. The experimental results indicate that the content of NH(4)F and NaNO(3) are crucial in controlling product morphology and size. Nanorods with different aspect ratios could be controllably obtained under settled conditions. Shape-dependent luminescence and energy transfer routes from Ce(3+) to Tb(3+) in NaCeF(4):Tb(3+) nanorods were observed by the modified local crystal field environment around rare earth ions. The 4f-5d transitions of Ce(3+) ions have much higher sensitivity to the anisotropic shape of samples than that of Tb(3+) ions.</P>
Influence of Camera Location on the Accuracy of Visual Estimation of Body Segment
Yan Qu,Jaejin Hwang,Kyung-Sun Lee,Jongseon Kwag,Myung-Chul Jung 대한인간공학회 2011 대한인간공학회 학술대회논문집 Vol.2011 No.5
Objective: The aim of this study is to investigate the influence of camera location on the accuracy of visual estimation (VE) of body segments. Background: Various ergonomic methods have been used to investigate the work-related musculoskeletal disorder factors. The VE method is regard as valid and reliable comparing to the self-report and direct method. The previous VE study is limited by choosing the observational direction. Method: Eight body segments at fullrange of motion (ROM) were presented by a volunteer, the ROMs at each 10º were measured by goniometer and captured from 5 camera locations. Thirty observers visually estimated the segment angles displayed on the digital images. The average absolute error respect to the goniometric measurement was calculated to assess the VE accuracy. Results: For the whole body, the camera location significantly (P<0.0001) affected the VE accuracy, the 135 and 90 degree camera location exposed the lowest error. Hand estimation and foot estimation showed the highest (14.0±11.7º) and lowest (9.0±8.0º) estimation error. Conclusion: The 135 degree camera location is the optimal direction to capture and visually estimate body postures in the laboratory. Application: This study would contribute to the direction determination when applying VE in the field, furthermore to provide the correlated data to assess the bias in epidemiological studies.
A Scalable Message Authentication Scheme for JPEG2000 Codestreams
Yang Qu,Chae Duk Jung,Kyung Hyune Rhee 한국멀티미디어학회 2008 한국멀티미디어학회 학술발표논문집 Vol.2008 No.1
Most scalable authentication schemes for images proposed in literature only consider about general signature schemes which use an unkeyed one-way hash function to generate hash digest. In this paper, we propose a scalable message authentication scheme for JPEG2000 codestream utilizing a keyed hash function to provide both integrity and origin authentication. The proposed scheme adapts the Merkle hash tree-based authentication in [3], combining with a flexible packet’s secret key generation for message authentication codes. Moreover, the properties of JPEG2000 codestream structure are completely maintained in our proposed authentication scheme.
서번트 리더십이 중국 특급 호텔 직원의 심리적 웰빙과 지식 공유 의도에 미치는 영향: 기본 심리욕구의 조절된 매개 효과
곡로(Qu Lu),정효선(Jung, Hyo-Sun),윤혜현(Yoon, Hye-Hyun) 한국호텔외식관광경영학회 2023 호텔경영학연구 Vol.32 No.6
In todays Chinese hotel market, a fierce competitive environment is unfolding. Employee knowledge is considered a potent competitive resource. Consequently, it is increasingly important to pay attention to the role that hotel employees knowledge-sharing behavior plays in enhancing the performance and competitiveness of hotels. In this study, building upon the foundation of the social learning theory and self-determination theory, we further incorporated the resource conservation theory. By doing so, we used psychological well-being as a mediating variable and basic psychological needs as a moderating variable to investigate the impact of servant leadership on the knowledge-sharing intentions of Chinese deluxe hotel employees. A survey was conducted among 393 deluxe hotel employees in China, and reliability analysis, confirmatory factor analysis, and process model analysis were performed using SPSS 26.0, AMOS 26.0, and PROCESS Macro 3.3. The research findings revealed that servant leadership exerted a significant, positive influence on employees knowledge-sharing intentions of employees in Chinese deluxe. Servant leadership has a positive impact on employees’ psychological well-being and psychological well-being positively influences their knowledge-sharing intentions. Furthermore, employees psychological well-being exhibited a partial mediating effect on the relationship between servant leadership and knowledge-sharing intentions. Moreover, employees basic psychological needs demonstrated a positive moderating effect on the association between psychological well-being and knowledge-sharing intentions. The research findings emphasize the role of servant leadership as a means to enhance the willingness of hotel employees to share knowledge, while also highlighting the importance of the psychological well-being and basic psychological needs of hotel employees that should not be overlooked. Lastly, the study discusses its limitations and proposed directions for future research.
고현정(Hyun-Jung Ko),왕거(Qu Wang),한정아(Jung-Ah Han) 한국식품과학회 2017 한국식품과학회지 Vol.49 No.6
전통 한과류 중 하나인 매작과의 품질특성 향상을 위해 밀가루 대비 당근가루를 0, 5, 10, 15, 20% 첨가하여 매작과를 제조하고 그 특성을 분석 비교하였다. 당근가루 첨가량이 증가할수록 매작과의 경도는 증가하였으나 바삭함에서는 유의적 차이를 보이지 않았다. 당근가루 첨가량에 비례하여 적색도와 황색도가 모두 증가하였으며, 특히 15% 이상 첨가할 경우, 색차(ΔE)가 크게 증가하였다. 매작과의 산화특성에서 당근가루 첨가에 따른 항산화효과는 저장 4일째부터 나타났으며, 특히 당근가루를 15% 이상 첨가할 경우, 대조군에 비해 과산화물가를 약 1/2로 낮출 수 있는 것으로 나타났다. 관능검사 결과 당근가루 첨가 여부에 대한 선호는 뚜렷했으나, 20% 첨가군에서는 색에 대한 선호가 유의적으로 감소하여 결과적으로 15% 첨가군의 선호도가 가장 높은 것으로 평가되었다. 당근가루의 첨가는 매작과의 물리적 및 관능적 특성 모든 면에서 첨가량에 비례하여 양의 상관관계를 보였고, 산패 특성과는 음의 상관관계를 보이며 모든 품질 특성에서 향상효과를 보였다. The effect of carrot powder on Maejakgwa was investigated by examining the physical, sensory, and oxidative properties of Maejakgwa after addition of varying amounts (0, 5, 10, 15, and 20%, based on wheat flour) of heat-treated carrot powder. Increasing carrot powder content led to an increase in hardness and color properties (based on ΔE* as well as a* and b* values) of Maejakgwa, with no significant difference in brittleness. Moreover, a significant decrease in the measured acid and peroxide values was observed with increasing amounts of carrot powder, thus indicating that carrot powder had an antioxidant effect. In the sensory test, the sample containing carrot powder was more preferred in taste, flavor, and crispiness, with 15% of carrot powder being the most acceptable. In summary, carrot powder displayed a positive correlation with all variables of Maejakgwa, indicating that its addition leads to a qualitative enhancement of Maejakgwa.