Abstract: The inventive indene derivatives of formula (I) are capable of selectively modulating the activities of peroxisome proliferator activated receptors (PPARs), causing no adverse side effects, and thus, they are useful for the treatment and prevention of disorders modulated by PPARs, i.e., metabolic syndromes such as diabetes, obesity, arteriosclerosis, hyperlipidemia, hyperinsulinism and hypertension, inflammatory diseases such as osteoporosis, liver cirrhosis and asthma, and cancer.

Abstract: An indene derivative for selectively modulating the activities of peroxisome proliferator activated receptors (PPARs) having the following formula (I): wherein, R1 is C1-6 alkyl, C1-6 alkenyl, or C3-6 cycloalkyl, each of which is unsubstituted or substituted with one or more phenyl groups; R2 is H, CN, CO2Ra, CH2CO2Ra, CONRbRc, or phenyl; R3 is C1-6 alkyl, C3-6 cycloalkyl, naphthyl, phenyl, being each unsubstituted or substituted with one or more substituents selected from the group consisting of halogen, CN, NH2, NO2, ORa, phenyloxy, C1-6 alkyl, and C3-6 cycloalkyl; and R4, R5, R6, and R7 are each independently H, OH, OSO2CH3, O(CH2)mRe, CH2Rf, OCOCH2ORg, OCH2CH2ORg, OCH2CH?CHRg, or pyridine-2-yloxy, or R5 and R6 together form OCH2O.

Abstract: Provided are a method of culturing Agaricus bisporus mycelium, the method comprising culturing Agaricus bisporus mycelium or spores thereof in a liquid medium comprising sugar cane extract, and a medium for culturing the Agaricus bisporus mycelium.

Abstract: Provided is a method of producing mushroom mycelia-based meat analog, a meat analog produced using the method, a low-calorie synthetic meat and a meat flavor comprising the meat analog. The meat analog can be produced from mushroom mycelia within a short period of time in a cost and effort effective manner. A meat analog having improved meat-like texture and flavor compared to a conventional soy protein can be produced, and thus a low-calorie synthetic meat and a meat flavor can be produced using the meat analog.

Abstract: Provided are mutant strains derived from Escherichia sp. GPU1114 (Accession No. KCCM-10536), having cumulative inactivation of deoD, aphA, appA, and hprt genes, and methods of using the same.

Abstract: The present invention relates to a Tryptophan-producing E. coli mutant strain CJ285 (KCCM-10534) containing single or multi mutant genes related with Tryptophan biosynthesis and production method of Tryptophan using the same. More particularly, DNA base sequences and amino acid sequences aroF, aroG, trpR, and tyrR originated from tryptophan producing E. coli mutant strain CJ285 (KCCM-10534) and related with Tryptophan biosynthesis, are disclosed, and E. coli CJ285 containing at least one of the mutant genes is cultivated directly in a glucose-containing fermentation medium, whereby L-tryptophan can be accumulated in the culture medium.

Abstract: Disclosed is a method for preparing micron-sized ginseng powder via mechanical grinding, the method comprising the steps of: grinding ginseng roots crudely in order to facilitate micro-pulverization of ginseng, grinding the crude ginseng powder finely, and further grinding the ginseng powder ultra-finely. The ginseng micropowder obtained from the method has a maximum particle diameter of 40 ?m or less, an average particle diameter of less than 8 ?m and a uniform particle size, and thus shows excellent dispersibility, miscibility and absorptiveness. Therefore, the micropowder can be used for manufacturing various health-aid foods or medicines such as drinks, tablets or capsules and cosmetic products such as functional skin care agents or skin packs.

Abstract: Disclosed is a method of printing a date stamp on food packaging using edible ink. The method is advantageous in that, since the date stamp is printed between bottom and top films using the edible ink approved by the FDA through an inkjet process, and heat energy is applied using a seal bar to rapidly dry the ink printed on the bottom film, the date stamp is not erased by external factors during distribution, consumers are not harmed even if chemical components of the edible ink are transferred onto content of the foodstuffs, and it can be applied to a typical packaging process, thus additional cost is not required.

Abstract: Provided are a polypeptide having glycerol-3-phosphate dehydrogenase activity and a 80% or more homology to an amino acid sequence as set forth in SEQ ID NO: 1 and a polypeptide having glycerol-3-phosphate phosphatase activity and a 80% or more homology to an amino acid sequence as set forth in SEQ ID NO: 2. Provided is also a method for producing glycerol, which includes: culturing a host cell transformed with a vector containing a polynucleotide including a first polynucleotide encoding an amino acid sequence as set forth in SEQ ID NO: 1 and a second polynucleotide encoding an amino acid sequence as set forth in SEQ ID NO: 2 which are operably linked to a suitable regulatory sequence; and recovering glycerol from the culture.

Abstract: Disclosed are human G-CSF isoforms having a modified amino acid sequence containing a glycosylation sequence Asn-X-Ser/Thr (N-X-S/T) at one or more specific amino acid positions according to the present invention, genes encoding the human G-CSF isoforms, and expression vectors carrying the genes, eukaryotic cells transformed or transfected with the expression vectors. Also, the present invention discloses a method of preparing a glycosylated human G-CSF isoform, comprising the steps of culturing the transformant or transfectant and isolating a glycosylated human G-CSF isoform from the culture supernatant or cell lysates, a human G-CSF isoform prepared by the method, and a pharmaceutical composition comprising the human G-CSF isoform.

Abstract: The present invention relates to Lactobacillus strain with a body-fat reducing activity and provides Lactobacillus plantarum Strain PL62 KCCM-10655P. The strain of the invention can be directly used as body-fat reducing functional foods, or can be used as additives of body-fat reducing functional foods or a ferment starter strain of body-fat reducing functional fermented foods. Body-fat inhibiting materials that the strain of the present invention produce can be isolated to be used. In addition, in case that fermented foods are produced using the strain the invention provides conditions capable of having a maximal body-fat reducing effect.

Abstract: The present invention provides a microorganism that belongs to the genus Corynebacterium and has an inactivated inherent NCgl2053 dehydrogenase gene, and a method of producing L-lysine using the same. By using the microorganism, the yield of L-lysine is increased since an inherent NCgl2053 dehydrogenase gene is inactivated. According to the method, L-lysine can be produced with high yield.

Abstract: A 1,2,4-triazole derivative of formula 1 or a non-toxic salt thereof, a preparation method thereof, and a pharmaceutical composition containing the derivative or the salt as an active ingredient are provided: wherein: R1 represents naphthyl, indolyl, benzofuranyl, benzothienyl, benzimidazolyl, benzothiazolyl, benzotriazolyl, benzooxazolyl, quinolinyl, or isoquinolinyl; wherein, R1 is optionally substituted at a substitutable position with one or more radicals independently selected from halogen, hydroxy, nitro, C1-C6 alkyl, C1-C6 haloalkyl, C1-C6 alkoxy, C1-C6 haloalkoxy, cyano, amino, monoalkylamino, and dialkylamino; R2 represents methyl or amino; and A, B, E, and D each independently represent carbon or nitrogen.

Abstract: Provided are a microorganism of Corynebacterium genus that has an inactivated endogenous NCgl1835 gene therein and produces L-lysine, and a method of producing L-lysine using the same.

Abstract: Provided are a microorganism of Corynebacterium genus capable of producing L-lysine and resistant to kanamycin, and a method of producing L-lysine using the same.

Abstract: Disclosed are a method of preparing rice flour having good rheological and sensory characteristics, rice flour prepared by the method, and instant rice soup including the rice flour. Specifically, there are provided a method of preparing rice flour, which has better Theological characteristics, higher material stability through killing of microorganisms during its processing, and much better taste by removal of characteristic odor of rice flour, compared to conventional rice flours or rice flours prepared by other processing methods, and also instant rice soup using the rice flour thus prepared. The rice flour of this invention may be cooked within a short time of 1 min or less through only the addition of warm water (70˜80° C.), and has no unpleasant taste and no characteristic odor occurring from conventional rice flour, thus exhibiting good sensory characteristics for instant foods.

Abstract: The present invention relates to a method for preparing germinated brown rice that has better texture, is easier to cook and has higher safety from microbial contamination compared with conventional germinated brown rice, by controlling the conditions for the germination process, and to a germinated brown rice obtained therefrom. More particularly, improved germinated brown rice can be obtained by at least partially removing the skin, germinating the altered rice in slighted acid germination water and treating the germinated brown rice at elevated temperatures and pressures.

Abstract: Disclosed herein are a method of and an apparatus for manufacturing cold noodles exhibiting the thin and chewy texture unique to fresh noodles, in a continuous manner through extrusion, by which the extruded noodle strips can be prevented from undergoing puffing, weight deviation and agglomeration, so as to increase the productivity. The cold noodles can be manufactured by kneading a formulated material with water to afford dough having a water content of 30˜45%; using an extruder to extrude the dough into individually separated strips through a die maintained at a low temperature, said dough being heated to a temperature sufficiently high to induce gelatination therein by frictional force attributable to shearing force of the extruder; and cutting the strips to a predetermined length and packaging the strips.