• Korean Journal of Food Science and Technology
• /
• v.30 no.6
• /
• pp.1470-1475
• /
• 1998

Two kinds of Korean rice-wine (Yakju) with different process and ingredients, and Japanese rice-wine (Sake) were chosen for this study, and throughly dried and solubilized in water or cell culture medium. In vitro cytotoxicity assays of the solubilized wine solids exhibited that maximum dilution factors for inhibition of B 16BL6 mouse melanoma cell growth were 16X for herbal medicine-added rice-wine (Korean rice-wine I) and typical Korean rice-wine (Korean rice-wine II), and 8X for Japanese rice-wine. Their cytotoxic effects on HRT18 human colon adenocarcinoma cells were even lower than those on B16BL6 cells. The morphology of the tumor cells were changed by addition of the solubilized wine solids. Inhibitory effect of the rice-wine on in vivo tumor growth and metastasis were monitored after implantation of B16BL6 cells into C57BL/6 mice with daily feeding the solubilized wine solids. Compared to non-fed control groups, B16BL6 tumor growth and metastasis to lung were clearly inhibited by feeding the wine solids, in order of Korean rice-wine I > Korean rice-wine II > Japanese rice-wine. The data of in vitro cytotoxicity and the cell shape changes indicate that the inhibitory effect of tumor progression may be attributed to tumor cell differentiation or immune stimulation induced by certain components in the rice-wine, rather than direct cytotoxicity of the components.

• Journal of Dental Rehabilitation and Applied Science
• /
• v.35 no.4
• /
• pp.214-219
• /
• 2019

Purpose: The aim of this study was to evaluate the correlation between inter-condylar width and inter-maxillary first molar width to present the criteria for prosthetic reconstruction of dental arch width in maxillary and mandibular fully edentulous patients. Materials and Methods: 120 Koreans (60 males and 60 females) who underwent the cone beam computerized tomography (Cone-beam CT) were selected. The Cone-beam CT images were analysed using Invivo 5.1. After reorientation of axis, inter-maxillary first molar width was measured by clicking both mesio-buccal cusp tip of maxillary first molar. And inter-condylar width was measured by clicking both middle points of condyles. The collected data were analysed with SPSS Version 20.0 and statistical significance of the correlation between inter-condylar width and inter-maxillary first molar width was verified by Pearson's correlation analysis. Results: The mean inter-condylar width of Korean was 105.9 mm, and that of male (108.3 mm) was statistically significantly wider than the female (103.4 mm). The inter-maxillary first molar width of Korean was 57.1 mm, and that of male (57.9 mm) was statistically significantly wider than the female (56.2 mm). Pearson's correlation analysis between inter-condylar width and inter-maxillary first molar width showed a Pearson correlation coefficient of 0.614 and statistically significantly positive correlation. Conclusion: Intercondylar width and inter-maxillary first molar width showed positive correlation and the average ratio of inter-condylar with and inter-maxillary first molar width was 1:0.54. Based on the results of this limited study, inter-condylar width can be used as a guide for setting up dental arch width in fully edentulous patient.

• Journal of Dental Rehabilitation and Applied Science
• /
• v.36 no.3
• /
• pp.183-195
• /
• 2020

Purpose: The purpose of this study is to compare the flexural strength of CAD/CAM denture base resins with conventional denture base resins based on their thicknesses. Materials and Methods: For the conventional denture base resins, Lucitone 199^® (C-LC) was used. DIOnavi - Denture (P-DO) and DENTCA Denture Base II (P-DC) were taken for the 3D printing denture base resins. For the prepolymerized PMMA resins, Vipi Block Gum (M-VP) and M-IVoBase^® CAD (M-IV) were used. The final dimensions of the specimens were 65.0 mm x 12.7 mm x 1.6 mm / 2.0 mm / 2.5 mm. The 3-point bend test was implemented to measure the flexural strength and flexural modulus. Microscopic evaluation of surface of fractured specimen was conducted by using a scanning electron microscope (SEM). After testing the normality of the data, one-way ANOVA was adopted to evaluate the differences among sample groups with a significance level of P = 0.05. The Tukey HSD test was performed for post hoc analysis. Results: Under the same thicknesses, there are significant differences in flexural strength between CAD/CAM denture base resins and conventional denture base resins except for P-DO and C-LC. M-VP showed higher flexural strength than conventional denture base resins, P-DC and M-IV displayed lower flexural strength than conventional denture base resins. Flexural modulus was highest in M-VP, followed by C-LC, P-DO, P-DC, M-IV, significant differences were found between all materials. In the comparison of flexural strength according to thickness, flexural strength of 2.5 mm was significantly higher than that of 1.6 mm in C-LC. Flexural strength of 2.5 mm and 2.0 mm was significantly higher than that of 1.6 mm in P-DC and M-VP. In M-IV, as the thickness increases, significant increase in flexural strength appeared. SEM analysis illustrates different fracture surfaces of the specimens. Conclusion: The flexural strength of different CAD/CAM denture base resins used in this study varied according to the composition and properties of each material. The flexural strength of CAD/CAM denture base resins was higher than the standard suggested by ISO 20795-1:2013 at a thickness of 1.6 mm or more though the thickness decreased. However, for clinical use of dentures with lower thickness, further researches should be done regarding other properties at lower thickness of denture base resins.

• Applied Microscopy
• /
• v.37 no.1
• /
• pp.11-21
• /
• 2007

Saengshik which is food not to apply heat is expected to have good effect on the body because metabolic enzymes are preserved in it. In fact, despite of enlargement of saengshik market, the researches on the effect of saengshik are insufficient. So, the aim of this study was to investigate the protective effect of saengshik against $CCl_4-inducing$ hepatotoxicity in ICR mice. As the result of serum biochemical parameters, AST (SGOT) and ALT (SGPT) were significantly decreased at the experimental group treated with saengshik and $CCl_4$ as compared with experimental group 1 treated with $CCl_4$ only (p<0.01). ALP was significantly higher at experimental group 2 compared with control and experimental group 1 (p<0.01). In histological study, experimental group 1 treated with $CCl_4$ only showed severe necrosis all over the liver at the gross observation, and showed severe perivenular necrosis and individual hepatocytic degeneration. However experimental group 2 was not nearly different from control group in appearance and showed mild perivenular necrosis and dominant sever neutrophil infiltration surrounding central veins. The result of this study showed the protective effect against $CCl_4-inducing$ hepatotoxicity and suggest the possibility of the functional health food. However, further studies about the effect of saengshik may be needed.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.10
• /
• pp.1388-1394
• /
• 2012

The physiological functionalities of 70% ethanol extracts (EE) from Cudrania tricuspidata fruit (ECFD, EE of C. tricuspidata subjected to freeze-drying; ECHD, EE of C. tricuspidata subjected to heat air drying; ECID, EE of C. tricuspidata subjected to infrared drying) were investigated. Yields of freeze-dried powders of ECFD, ECHD, and ECID were 51.50%, 53.91%, and 56.14%, respectively. Color $L^*$, $a^*$, $b^*$, and $H^{\circ}$ values of ECHD and ECID decreased. Dried ECHD and ECID had relatively higher contents of total polyphenolics and flavonoids than ECFD. Electron donating abilities at a concentration of 10 mg/mL (w/v) were in order of ECID (62.37%) >ECHD (80.17%)>ECFD (77.80%). Reducing powers ($OD_{700}$) of ECFD, ECHD, and ECID were 0.75, 1.70, and 1.89, respectively. Additionally, ABTS radical scavenging ability of ECID was the highest with a value of 62.37% at a concentration of 10 mg/mL (w/v). Nitrite scavenging activities of ECFD, ECHD, and ECID at a concentration of 10 mg/mL (w/v) were 28.76%, 30.69%, and 41.64%, respectively. SOD (superoxide dismutase)-like activities at 5 mg/mL (w/v) were in the order ECFD (891.93 mUnits)>ECHD (723.02 mUnits)>EFID (611.97 mUnits). Whereas ferrous ion chelating activity of ECFD (52.36%) and ECID (47.16%) was significantly higher than that of ECHD (30.04%). ACE inhibitory and xanthine oxidase (XO) inhibitory activities of ECHD and ECID at a concentration of 1 mg/mL (w/v) were higher than those of ECFD. In conclusion, we provided experimental evidence that extracts of pre-dried C. tricuspidata exhibit increased physiological functionalities. Further, infrared drying technique is the best method for enhancement of antioxidant activity of C. tricuspidata fruit.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.10
• /
• pp.1378-1387
• /
• 2012

To investigate the pharmacological activity of chaga mushroom (Inonotus obliquus) on extraction conditions, chaga was extracted using water (reflux at $50^{\circ}C$, decoction over $90^{\circ}C$, pressure at $121^{\circ}C$) or ethanol (reflux at 50, 70, or $90^{\circ}C$). When water extract was further fractionated into crude polysaccharide (IO-CP), yields of IO-CP (4.8~16.8%) were higher than those of ethanolic extracts (IO-E, 1.9~2.7%) at increased temperature. For antioxidant activity, crude polysaccharide (IO-CP-121) obtained by pressurized extraction showed the highest polyphenolic and flavonoid contents (35.10 mg TAE/g and 18.48 mg QE/g, respectively) as well as DPPH and ABTS free radical scavenging activities (26.08 and 27.99 mg AEAC/100 mg, respectively). Meanwhile, IO-CP-D (decoction) and IO-CP-50 (reflux) had more potent mitogenic effects (2.10- and 1.95-fold of saline control at 100 ${\mu}g/mL$) as well as intestinal immune system modulating activities (6.30- and 5.74-fold) compared to IO-CP-121, whereas ethanolic extracts showed no activity. Although no IO-CP showed cytotoxicity against RAW 264.7 cells at 0.1 mg/mL, IO-CP-121 significantly inhibited TNF-${\alpha}$ and NO production as pro-inflammatory factors in LPS-stimulated RAW 264.7 cells (29.2 and 63.5%, respectively). Ethanolic extracts also showed no cytotoxicity at 0.1 mg/mL, whereas inhibition of TNF-${\alpha}$ and NO production was significantly low compared to that of IO-CP-121. In addition, active IO-CP-D was further fractionated into an unadsorbed (IO-CP-I) and seven adsorbed fractions (IO-CP-II~VIII) by DEAE-Sepharose CL-6B column chromatography in order to isolate immunostimulating polysaccharide. IO-CP-II showed the most potent mitogenic effect and macrophage stimulating activity (4.51- and 1.64-fold, respectively). IO-CP-II mainly contained neutral sugars (61.86%) in addition to a small amount of uronic acid (2.96%), and component sugar analysis showed that IO-CP-II consisted mainly of Glc, Gal, and Man (molar ratio of 1.00:0.55:0.31). Therefore, extraction conditions affect the physiological activity of chaga, and immunostimulating polysaccharide fractionated from chaga by decoction is composed mainly of neutral sugars.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.10
• /
• pp.1467-1474
• /
• 2012

The purpose of study was to introduce menus consisting of traditional local foods consumed in Busan, Korea. Five different types of formal meal menus with three side dishes and five different types of informal meal menus of which the main dish was not cooked rice were developed. Scores for the menu evaluations of formal and informal meals were higher than 7.9 (mean score of 6 category) on a 9.0 scale, suggesting that the menus were well constituted in terms of 'repeated use of ingredients and cooking methods', 'balance between main and side dishes', 'frequency of usage of local products', 'nutritional balance', 'variety of dishes', and 'popularization'. Nutritional values of menus were compared with those of the KDRI for men aged 30~49 years old. All ten menus reflected a low calorie, high protein, and high fiber diet. Mineral contents (Ca, Fe, Zn, K, and Na) of the above 10 menus were higher than those of the KDRI. On the other hand, vitamin contents slightly differed according to meal type due to limited fresh vegetable usage in the winter season. Vitamin A, B ($B_1$, $B_2$, niacin, $B_6$), C, folic acid, and E contents in the five informal menus were found to be proper or greater than those of the KDRI. However, for the formal meal menus, all vitamin contents except that of vitamin A in menu type I was lower than that of the KDRI. Content of vitamin C in menu type V was approximately 50% of that of the KDRI. The most preferred formal menu was consisted of Ogokbap, Boreumjijimi, Dongchimi, Namul (nine varieties), Gaksaeksanjeok (Shark/Daegu/Gunso), and Gimgui. And that for informal menu was consisted of Honghapjuk, Baechu kimchi, Dongchimi, Miyeokseolchi, Kodari jorim, and Neulgeun hobakjeon. Suggestions for providing more fresh vegetables or fruits for certain types of meals (formal meal type V) were offered. Additionally, pre-preparation of sea products were required to reduce Na contents.

• Science of Emotion and Sensibility
• /
• v.19 no.2
• /
• pp.101-112
• /
• 2016

Selecting appropriate materials can be significantly important to make different image in the product and also give distinguished express to the users. A material for the ceramic product surface consists of the combination between a glaze and a body, and each attribution of materials and the way of the combination creates different texture and color. This study analyzes the difference between visually and tactually sensibility of ceramic surface to through the simulating both visual and tactual stimulation by verbal evaluation method. Totally 13 adjectives are selected from homepage of local and global ceramic product brand. And totally 12 ceramic samples are created with the consideration of color, glossiness and roughness. These 12 samples are the combination between four ceramic bodies (White porcelain, Celadon_c, Sancheong and Black soil) and three glazes (Transparent, Celadon_g, Black glaze). The respondents of first survey were asked to rub, touch and hold before evaluating the sensibility of ceramic surface and other respondents of second survey were asked to evaluate visual images of 9 samples which showed meaningfully difference from first survey. The surface which scored the highest sensibility with the first survey was 'pure' on a surface of White porcelain body with Transparent glaze, and the lowest was also 'pure' on a surface of Black soil body with Transparent glaze. The highest score in the second survey was the same result as the first survey, but the lowest scored 'casual' and the surface was Black soil body with Celadon glaze. By the comparison with two survey results, not every sensibility is same result shown as the first survey and the second survey, but the tactile sensibilities such as 'artistic', 'luxurious', 'sensuous', 'romantic' and 'mysterious' can be experienced by via visual materials of ceramic surfaces.

• Journal of Dairy Science and Biotechnology
• /
• v.32 no.2
• /
• pp.77-92
• /
• 2014

Fermented foods have often been implicated as causative agents in poisoning due to toxic levels of biogenic amines. Cheese, a milk-based fermented food, is the product most likely to contain potentially harmful levels of biogenic amines, such as tyramine, histamine, putrescine, and so on. Recently, the risk awareness of a dietary uptake of high loads of biogenic amines has increased. Hence, we here review the published literature on several factors known to affect the biosynthesis of biogenic amines and their accumulation in milk-based foods. Furthermore, with regard to risk analysis, we discuss the control of factors related to the synthesis and accumulation of biogenic amines as a means to reduce their incidence in milk-based products, and thus to increase food safety.

• Analytical Science and Technology
• /
• v.13 no.4
• /
• pp.494-503
• /
• 2000

A 21-residue peptide corresponding to amino acids 84-104 of $p16^{INK4A}$, the tumor suppressor, has been synthesized and its structure was studied by Circular Dichroism, $^1H$ NMR spectroscopy and molecular modeling. A p16-derived peptide (84-104 amino acids) forming stable complex with CDK4 and CDK6 inhibits the ability of CDK4/6 to phosphorylate pRb in vitro, and blocks cell-cycle progression through G1/S phase as shown in the function of the full-length p16. Its NMR spectral data including NOEs, $^3J_{NH-H{\alpha}}$ coupling constants, $C_{\alpha}H$ chemical shift, the average amplitude of amide chemical shift oscillation and temperature coefficients indicate that the secondary structure of a p16-derived peptide is similar to that of the same region of full-length p16, which consists of helix-turn-helix structure. The 3-D distance geometry structure based on NOE-hased distance and torsion angle restraints is characterized by ${\gamma}$-turn conformation between residues $Gly^{89}-Leu^{91}$(${\varphi}_{i+1}=-79.8^{\circ}$, ${\varphi}_{i+1}=60.2^{\circ}$) as evidenced in a single crystal structure for the corresponding region of p18 or p19, but is undefined at both the N and C termini. This compact and rigid ${\gamma}$-turn region is considered to stabilize the structure of p16-derived peptide and serve as a site recognizing cyelin dependent kinase, and this well-defined ${\gamma}$-turn structure could be utilized for the design of anti-cancer drug candidates.