• Journal of Life Science
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• v.28 no.7
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• pp.827-834
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• 2018

In this study, the biological activities of aqueous, ethanol, and methanol extracts of larvae of the edible insect Protaetia brevitarsis seulensis, fermented using several kinds of microorganisms, were tested in in vitro experimental models. Six effective microorganisms were used for fermentation, namely Lactobacillus plantarum JBMI F3, Lactobacillus plantarum JBMI F5, Lactobacillus gasseri Ba9, Aspergillus kawachii KCCM 32819, Saccharomyces cerevisiae KACC 93023, and Bacillus subtilis KACC 91157. Biological activities (${\alpha},{\alpha}^{\prime}-diphenyl-{\beta}-picrylhydrazyl$ [DPPH] free radical scavenging activity, reducing power, and fibrinolytic activity), and biochemical properties (phenolic compounds and flavonoids) were examined in aqueous, ethanol, and methanol extracts from P. brevitarsis seulensis powder and fermented P. brevitarsis seulensis powder. The total phenolic compounds and flavonoid contents were highest in the aqueous extract of B. subtilis-fermented P. brevitarsis seulensis powder. DPPH radical scavenging activity and reducing power were stronger in the fermented group than the nonfermented group. Fibrinolytic activity were highest in the extract from B. subtilis-fermented P. brevitarsis seulensis powder. The ${\alpha}-amylase$ activity in starch was higher in the fermented group than the nonfermented group, but there was no significant difference. These results provide basic data to understand the biological activities of bioactive materials derived from fermented P. brevitarsis seulensis larvae for the development of functional foods.

• Journal of Korean Foot and Ankle Society
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• v.11 no.1
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• pp.23-27
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• 2007

Purpose: Scarf osteotomy can provide the simultaneous correction of the hallux valgus angle (HVA), 1-2 intermetatarsal angle ($IMA_{1-2}$), DMAA and the plantar displacement of the fragment. The study was conducted to understand the multi-dimensional correction of the hallux valgus. Materials and Methods: Fourty eight patients who had undergone Scarf osteotomy with hallux valgus at more than $30^{\circ}$ of HVA and more than $15^{\circ}$ of $IMA_{1-2}$ were studied. Before an osteotomy, a reference K-wire was inserted to the 1st metatarsal head. After the osteotomy, the plantar fragment was moved laterally and the proximal end of the fragment was forced beyond the distal end which resulted in an internal rotation of the head fragment to correct the DMAA. Results: The HVA improved an average of $33.3^{\circ}$ to $7.7^{\circ}$ with the IMA1-2 respectively from $15.4^{\circ}$ to $6.5^{\circ}$. The DMAA improved an average of $19.5^{\circ}$ ($5.2-30.9^{\circ}$) to $4.5^{\circ}$ ($0.4-13.8^{\circ}$). By checking the angle, which was at an average of $25^{\circ}$ between the plantar surface of the foot and the osteotomy plane, the average distance of 1.9 mm (1.18-3.1 mm) of plantar displacement was measured using the value of sine (sin 25 = 0.422). Conclusions: It is possible to correct the HVA, IMA1-2 and DMAA simultaneously with one osteotomy making the lateral shift, the internal rotation and the plantar displacement of the plantar head fragment as desired. Despite the technicality and difficulty of the Scarf osteotomy, once familiarized through myriad procedures, all disadvantages are outweighed by the success and satisfaction of both patient and surgeon.

• Journal of Korean Foot and Ankle Society
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• v.11 no.2
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• pp.160-165
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• 2007

Purpose: Good results using minimal invasive hallux valgus surgery has been reported recently. We evaluate the usefulness of linear distal metatarsal osteotomy with minimal skin incision in mild and moderate hallux valgus deformity. Materials and Methods: Twenty-eight patients (thirty-one cases) who had mild to moderate hallux valgus deformity and underwent linear distal metatarsal osteotomy using minimal skin incision were evaluated between February 2005 and February 2006. Hallux-metatarsophalangeal-interphalangeal scale of AOFAS (American Orthopaedic Foot and Ankle Society) score was used as clinical evaluation. Preoperative, postoperative, after pin removal, and final follow up plain radiographs were used as radiologic evaluation. Results: Twenty-six cases (83%) among thirty-one cases showed more than average satisfaction, Average AOFAS score were improved from 63.2 points (range 45-74 points) to 86.4 points (range 67-93 points). Preoperative radiologic index of IMA $14.0^{\circ}$ (range $10-18^{\circ}$), HVA $30.2^{\circ}$ (range $19-39^{\circ}$), DMAA $13.8^{\circ}$ (range $5-23^{\circ}$) were improved postoperatively as IMA $8.3^{\circ}$ (range $5-10^{\circ}$), HVA $10.5^{\circ}$ (range $2-20^{\circ}$), DMAA $7.2^{\circ}$ (range $0-14^{\circ}$) correctively. Mean operative time was 15.5 minutes (range 11-18 minutes) and mean operative time was 5.6 days (range 2-8 days). Conclusion: Despite small skin incision and short operative time and admission period, linear distal metatarsal osteotomy with minimal skin incision showed similar results with conventional distal metatarsal osteotomy. Thus, it was thought to be useful operation in mild and moderate hallux valgus deformity.

• Journal of Korean Foot and Ankle Society
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• v.17 no.3
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• pp.225-233
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• 2013

Purpose: This study was performed to evaluate the impact of the lesser toe operation on the overall clinical outcomes, and to analyze the clinical results of concomitant surgery for hallux valgus and lesser toe deformities. Materials and Methods: Forty-six cases underwent surgery for hallux valgus with concomitant lesser toe deformities were followed up for at least 1 year. Lesser toe deformities consisted of 9 crossover toes, 10 claw toes, 12 hammer toes and 15 bunionettes. Clinical evaluation was performed according to AOFAS (American Orthopaedic Foot and Ankle Society) score, patient's satisfaction score, and pain VAS (visual analogue scale) score. Hallux valgus angle (HVA), intermetatarsal angle (IMA), and period to union were measured. Preoperative expectation about lesser toe deformities, postoperative satisfaction, complication rate, hospitalization period, medical expenses, and frequency of outpatient follow-up were analyzed. Results: AOFAS score, VAS score, HAV and IMA had improved significantly. On preoperative expectation of patients, correction of lesser toe deformities was ranked third, following the improvement of big toe(bunion) pain and the correction of hallux valgus. Patient's satisfaction score was average 92.8 points, and the importance of lesser toe operation was 30.2%. When compared to hallux valgus operation only, there were average 2.5 days of additional hospitalization, 2.4 times of additional outpatient follow-up, 386000 won of additional medical expenses. Conclusion: Combined operation for hallux valgus and concomitant lesser toe deformities showed good clinical results. When compared to hallux valgus operation only, there were longer hospitalization, more frequent follow-up, more medical expenses, more complications. However, lesser toe deformity correction in patients underwent hallux valgus operation is considerable, because of high preoperative expectation and postoperative satisfaction.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.2
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• pp.214-224
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• 1996

본 연구는 비만아동을 위한 효과적인 운동 및 식이 요법에 관한 자료를 얻기 위하여 실시하였다. 대상자는 8~12세의 비만아동(체지방 $36.1\pm1.3%)과$ $정상아동(18.9\pm1.3%)$ 각각 5명이었으며 3일간 실험환경에 적응하기 위한 대조기간(Control : C)을 거친후 1주간은 운동은 부하하되 에너지는 제한하지 않는 운동기간(Exercise without energy deficit : EEN)와 다음 1주간은 비만아동만을 대상으로 운동부하와 동시에 에너지를 제한하는 에너지 제한 운동기간(Exercise with energy deficit : EED)으로 나누어 실시하였다. 운동강도는 60~75%HRmax이었으며 에너지 제한량은 493kcal/day이었다. 각 실험 조건별 대사에너지 섭취량, 체중, 체성분, 체내 보유 에너지, 에너지 소비량의 변화를 측정하였다. 체지방량은 생체 전기저항 지방측정기를 이용하여 측정하였다. 대변 및 소변으로의 에너지 손실량으로부터 측정한 1일 평균 대사 에너지량(ME)은 정상아동이 대조기간(C) 및 운동기간(EEN)별로 각각 $1802\pm50kcal$ 및 $1771\pm72kcal이었고$ 비만아동이 대조기간(C) 및 운동기간(EEN) 및 에너지 제한 운동기간(EED)별로 각각 $2152\pm138kcal,$ $1861\pm138kcal$ 및 $1368\pm87kcal이었다.$ 대조기간(C)에 비만 아동은 정상아동에 비해 대사에너지량(ME)이 높았으나 무지방조직(LBM) kg당 섭취량은 정상아동이 79kcal이며 비만아동이 70kcal로 오히려 비만아동의 경우가 낮았다. 대체로 운동에 의해 에너지 섭취량은 감소되었다. 동일한 운동 부하로 정상아동 및 비만아동의 체중은 각각 $1.00\pm0.20kg$ 및 $1.24\pm0.22kg씩$ 감소되어 정상아동에 비하여 비만아동의 체중감소가 더 많았다. 비만아동에서 에너지 제한(493kcal)으로 인한 체중감소량은 0.52kg이었고 체지방조직량(FM)은 0.46kg이었다. 운동기간(EEN)중 체성분 변동량으로부터 산출한 1일 1인당 체내 에너지 변동량은 정상아동이 1092kcal, 비만아동이 1270kcal 감소디어 비만아동의 에너지 소모량이 더 많았다. 비만아동에 있어 에너지제한 운동기간(EEN)에 정상아동이 $2863\pm58kcal,$ 비만아동이 $3131\pm158kcal이었으며,$ 에너지 제한 운동기간(EED)에 비만아동은 $3153\pm151kcal이었다.$ 이상의 성적으로 보아 본 실험에 적용한 운동 프로그램은 체중 감소에 효과적으로 작용하나 일부 부지방조직(LBM)의 감소를 동반하는 것으로 보아 다소 운동 부하량이 과도한 것으로 생각된다. 그러나 에너지 제한량(500kcal)은 체중감소에 매우 효율적인 것으로 평가되어 이후 비만아동의 체중조절에 본 실험의 에너지제한 운동 프로그램중 운동 부하량만을 다소 줄여 적용하면 매우 효과적일 것이라 생각된다.

• Applied Microscopy
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• v.40 no.1
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• pp.9-14
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• 2010

Coreoleuciscus splendidus is a teleost belonging to Gobioninae, Cyprinidae. The oogenesis was investigated by light microscope. The ovary was located between intestine and air bladder, a grayish and ellipsoidal shape with the major axis 20 mm and the minor axis 5 mm. Cytoplasm of oogonia was basophilic and many nucleoli were located at inside of nuclear membrane. In primary oocytes, yolk vesicles were distributed only in the marginal area and egg envelope was not formed on the outside of an egg. In secondary oocytes, the egg envelope was formed and yolk vesicles in the cytoplasm were increased than the earlier stage. The basophilic substance of cytoplasm was changed to acidic. In case of matured egg, thickness of egg envelope and size of egg were increased. The yolk vesicles were changed to yolk mass in accordance with development. In conclusion, the oogenesis of C. splendidus was characterized by the increase in cell size, the formation and accumulation of yolk, and the decrease of basophilic substance in the cytoplasm. The oogenesis of C. splendidus is similar with other Cyprinidae fishes. But further study on ultrastructural study of fertilized egg envelope will be necessary to get the species specificity.

• Journal of Dairy Science and Biotechnology
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• v.35 no.1
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• pp.39-45
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• 2017

The market for lactose-hydrolyzed milk is growing due to an increased awareness of lactose intolerance, and increased market interest for modified milk with health claims. The aim of this study was to compare the quality characteristics of 2% lactose-hydrolyzed milk with its lactose hydrolysis rate, with the goal of applying the method to dairy product monitoring in the future. We observed that the freezing point of milk significantly decreased with increasing lactose hydrolysis rate. A linear relationship was found between lactose concentration and freezing point, following the equation (y=-50.416x + 767.91). However, no significant changes were observed in other physicochemical properties of the milk (pH, titratable acidity, total solids and color) (p<0.05). In conclusion, we could predict the residual lactose content quickly and easily in 2% low fat milk by measuring its freezing point. This could represent an easy means for assessing the lactose hydrolysis rate of dairy products.

• Archives of Reconstructive Microsurgery
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• v.9 no.2
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• pp.120-126
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• 2000

Microsurgical reconstruction of the hand demands recovery of the sensation of the reconstructed free flap as well as microsurgeon's intelligence, technique and experience. Even with adequate soft tissue coverage and skeletal mobility, an insensate hand is prone to further injury and is unlikely to be useful to the patients. Authors have performed 8 cases of neurosensory free flaps in the hand, 4 cases of wrap around, 3 dorsalis pedis and 1 lateral arm flap, from July 1992 through June 1999 and followed up average 4 years and 4 months. Wrap around flap was performed for reconstruction of 4 cases of thumb, repairing deep peroneal nerve and superficial radial nerve by epineurial neurorrhaphy, and followed up for average 3 years and 10 months and calculated 9mm in the static 2 point discrimination test. Dorsalis pedis flap were 3 cases for reconstruction of the ray amputation, extensor tendon exposure and wrist exposure. Deep peroneal nerve and branch of the ulnar nerve was repaired by epineurial neurorrhaphy calculating 6mm and superficial peroneal nerve and superficial radial nerve averaging 18mm in the static 2 point discrimination test for follow up average 2 years and 9 months. Lateral arm flap was 1 case for reconstruction of the ray amputation in the hand repairing posterior cutaneous nerve to the arm to the superficial radial nerve calculating 20mm for follow up 6 years and 8 months.

• The Korean Journal of Food And Nutrition
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• v.22 no.2
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• pp.272-278
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• 2009

This study was carried out to evaluate the physicochemical characteristics of fermented milks containing mulberry leaf extract. The mulberry leaf extracts were added to fermented milk at $0{\sim}2.0%$. The pH, acidity, numbers of viable cells, chemical composition and color values of fermented milk preparation were analyzed, and these samples were subjected to a taste test panel. As the ratio of mulberry leaf extract increased, the pH value of the fermented milk decreased proportionally and acidities increased significantly. The numbers of viable cells was highest in the fermented milk sample containing 0.5% mulberry leaf extract. In the chemical composition analyses, increases in the concentration of mulberry leaf extract led to a significant increase in crude protein, crude fat, and crude ash contents and a significant decrease in lactose content. Ca, Mg and K in the fermented milk were also significantly increased with the addition of mulberry leaf extract. As mulberry leaf extract amount increased, the lightness and redness values decreased, while the yellowness value increased. From the sensory evaluation of the fermented milk containing mulberry leaf extract, color, taste, texture and overall acceptability of the fermented milk sample containing 1% mulberry leaf extract was found to be much better than those of the other groups.

• Korean Journal of Food Science and Technology
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• v.14 no.3
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• pp.203-209
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• 1982

Commercial ice creams were subjected to chemical analysis and sensory evaluation by trained panel members. Chemical composition of commercial ice creams was not much different among the makers. The average contents of fat, total solid, total protein, milk solids-not-fat, milk lactose and crude ash were 8.53%, 34.18%, 3.43%, 11.02%, 6.17% and 0.84% in Carton, and 6.54%, 34.02%. 3.29%, 10.40%, 5.84% and 0.77% in Cone, respectively. Chemical properties of fat extracted from commercial ice creams were much different among the makers. The average values of acid, saponification, iodine and Reichert-Meissl value were 0.58, 221.88, 19.63 and 29.04 in Carton, and 0.65, 219.45, 18.64 and 28.82 in Cone. According to the results of triangle, ranking and scoring tests for commercial ice creams produced by four makers, significant difference on the sensory quality among four commercial ice cream samples was recognized at over 5 percent level. C and D samples had better sensory quality than A and B in both type of Carton and Cone.