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초록: 케이지 구조의 POSS-NHAbstract: The palladium nanoparticles were self-assembled to make Pd-POSS using POSS-NH 3 + (polyhedral oligomeric silsesquioxane) as a crosslinker. Graphene oxide (GO) was produced by the reaction of graphite under a strong acid and oxidizer and poly(acrylic acid) (PAA) was covalently grafted on the surface of graphene to make PAA-grafted graphene through the radical polymerization of acrylic acid and GO along with a reduction process under NaBH 4 . The nanocomposites of Pd-POSS and PAA-grafted graphene were fabricated via ionic interactions between positively charged Pd-POSS and negatively charged PAA-grafted graphene. Pd-POSS nanoparticles were attached to the surface of PAA-grafted graphene through ionic interactions. The thermal stability of Pd-POSS/PAA-grafted graphene was higher than that of PAA and PAA-grafted graphene. The composition, structure, surface morphology, and thermal stability of the Pd-POSS/ PAA-grafted graphene were studied by FE-SEM, AFM, TEM, FTIR, and TGA.

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This study examined the quality characteristics of fermented black garlic (BG) with probiotics. Nine strains of probiotics were tested in media containing 20% BG. Four of the strains grew well in the BG media: Lactobacillus rhamnosus, L. paracasei subsp. paracasei, L. casei, and L. plantarum. These four strains were used to make 10, 20, and 30% BG fermented product, respectively. The number of viable cells, pH, acidity, S-allyl cysteine (SAC) concentration, and nitric oxide (NO) and reactive nitrogen species (ROS) generation in Raw 264.7 macrophage cells were measured. L. plantarum showed the best growth of all the strains in the BG media. The pH of all the samples decreased during fermentation, and the acidity increased acidity. However, they did not differ significantly from the pH and acidity of the control. In all four strains, the SAC content did not differ before and after fermentation. However, the SAC content increased, depending on the BG concentration. NO production was inhibited in the L. rhamnosus inoculation strain compared to the other strains. ROS generation was also significantly inhibited in the L. plantarum inoculation strain compared to the other strains. The results show that the characteristics of BG fermentation products are determined by the fermentation strain. Therefore, fermentation products with particular characteristics can be produced using a single strain or mixed strains.