• Journal of Chest Surgery
• /
• v.41 no.4
• /
• pp.405-416
• /
• 2008

Background: Spinal cord ischemic injury during thoracic and thoracoabdominal aortic surgeries remains a potentially devastating outcome despite using various methods of protection. Neuronal voltage-dependent sodium channel antagonists are known to provide neuroprotection in cerebral ischemic models. This study was designed to compare the neuroprotective effects of phenytoin with those of hypothermia in a rabbit model of spinal cord ischemia. Material and Method: Spinal cord ischemia was induced in New Zealand white rabbits by means of infrarenal aortic cross clamping for 25 minutes. Four groups of 8 animals each were studied. The control group and the hypothermia group received retrograde infusion of saline only ($22^{\circ}C$, 2 mL/min); the normothermic phenytoin group and the hypothermicphenytoin group received retrograde infusion of 100 mg of phenytoin at different rectal temperatures ($39^{\circ}C$ and $37^{\circ}C$, respectively) during the ischemic period. The neurologic function was assessed at 24 and 72 hours after the operation with using the modified Tarlov criteria. The spinal cords were harvested after the final neurologic examination for histopathological examination to objectively quantify the amount of neuronal damage. Result: No major adverse effects were observed with the retrograde phenytoin infusion during the aortic ischemic period. All the control rabbits became severely paraplegic, Both the phenytoin group and the hypothermia group had a better neurological status than did the control group (p < 0.05). The typical morphological changes that are characteristic of neuronal necrosis in the gray matter of the control animals were demonstrated by means of the histopathological examination, whereas phenytoin or hypothermia prevented or attenuated these necrotic phenomena (p < 0.05). The number of motor neuron cells positive for TUNEL staining was significantly reduced, to a similar extent, in the rabbits treated with phenytoin or hypothermia. Phenytoin and hypothermia had some additive neuroprotective effect, but there was no statistical significance between the two on the neurological and histopathological analysis. Conclusion: The neurological and histopathological analysis consistently demonstrated that both phenytoin and hypothermia may afford significant spinal cord protection to a similar extent during spinal cord ischemia in rabbits, although no significant additive effects were noticed.

• Journal of Food Hygiene and Safety
• /
• v.13 no.4
• /
• pp.377-382
• /
• 1998

This study was carried out to measure the contents of moisture, crude ash, crude fat, total amino acid, with amino acid composition, vitamin C, ${\beta}-carotene$, vitamin E, total catechins, EGCG, EGC, ECG, EC, GA, caffeine, theobromine and theophylline of the green tea I, II, III, oolong, and black tea. The content of crude fat of green tea I, II, III, oolong, and black teas was 1.1, 2.5, 4.9, 0.8 and 1.2% respectively, total amino acid content was 0.87, 0.78, 0.60, 0.63 and 1.05% respectively, and theanine content was 0.52, 0.48, 0.31, 0.41 and 0.61%, respectively. Total amino acid content of green tea increased in the order of green tea I> green tea II> green tea III, and among the teas, the content of theanine was the highest in the amino acids present. The content of vitamin C of green teal, II, III, oolong, and black tea was 101.6, 87.5, 95.9, 99.1 and 108.0 mg%, respectively, ${\beta}-carotene$ content was 270, 268, 481, 80 and 181 ppm, respectively. Among the ${\alpha}-,\;{\beta}-,\;{\gamma}-\;and\;{\delta}-tocopherol$, the content of ${\alpha}-tocopherol$ was the highest in vitamin E present, and ${\beta}-\;and\;{\delta}-tocopherol$ were not detected in the samples of green teal, II, III, oolong, and black teas. The total catechins of green teal, II, III, oolong, and black teas was 10.5, 10.4, 7.2, 8.4 and 1.8% respectively, and among them, EGCG content was the highest. The content of EGC increased in the order of green tea I > green tea III > green tea II > oolong tea> black tea. The contents EGCG and ECG increased in the order of oolong tea> green tea I > green tea II> green tea III> black tea, and the highest contents of EGCG and ECG were observed in the samples of oolong tea. The content of GA was 0.01, 0.02, 0.05, 0.13 and 0.31%, respectively, and the highest contents of GA, caffeine and theobromine were observed in the sample of black tea. The highest content of theophylline, however, was observed in the sample of green tea I.

• The Korean Journal of Food And Nutrition
• /
• v.25 no.3
• /
• pp.656-663
• /
• 2012

Two sorghum(Sorghum bicolor L. Moench cv. Hwanggeumchal-susu and Miryang 3) samples were milled using different milling methods, and their physicochemical properties were tested. Particle size was classified into five groups such as pin mill and low temperature-microparticulation(LTM; 10,000, 20,000, 30,000, and 40,000 rpm). The water absorption index (WAI), water solubility index(WSI), and a rapid Visco analyzer(RVA) were used to examine particle size distribution and color differences. Particle size of sorghum flour prepared using LTM was lower than that prepared using a pin mill. Particle size was further reduced by successive dry milling of the LTM flour. Lightness of colored pigments increased when particle size decreased. The WAI of Miryang 3 pin milling(M1) flour was the lowest after LTM, and WSI was higher in the order of M2, M3, M4, and M5. LTM sorghum flour had significantly higher pasting viscosity, as determined using a rapid Visco analyzer. LTM Miryang 3 sorghum flour(M2~M5) flour showed lower breakdown viscosity and higher final viscosity compared to those of M1 flour, resulting in an increased setback value.

• Food Science of Animal Resources
• /
• v.26 no.4
• /
• pp.418-425
• /
• 2006

This study was conducted to evaluate extraction properties of crude saponin and ginsenosides, and their effects on sensory properties of emulsified pork sausage. Non-dried ginseng root was boiled in 0 (e.g., 100% distilled water), 20, 40, 60, 80 or 100% ethanol, and powdered by a freezing dry method. Weight of dried powder for the 0% ethanol extraction was 20% of initial non-dried ginseng weight, while $20{\sim}80%$ and 100% ethanol extractions resulted in approximately 15 and 10% of their initial weights, respectively. On the other hand, crude saponin content in the dried powder was linearly increased for a higher ethanol content where 100% ethanol extraction resulted in 123.52 mg/g. LC/MS analysis of crude saponin for quantifying ginsenosides showed that Rb1, Rb2 and Rc were significantly (p<0.05) higher levels for both 80 and 100% ethanol extractions. In the case of Rg1 ginsenoside, 60, 80 and 100% ethanol extractions resulted in significantly (p<0.05) higher levels. Emulsified pork sausages containing 0, 1 or 2% ginseng extracts were smoked or non-smoked and their sensory characteristics and preference were evaluated. Smoking process significantly (p<0.05) decreased juiciness and tenderness, but the treatment significantly (p<0.05) improved flavor and consumer preference. It was particularly noticed that a 2% addition of ginseng extract prevented the adverse effects of smoking process on juiciness and tenderness while the 2% addition significantly (p<0.05) improved consumer preference. The current results implied that addition of ginseng extract in emulsified pork sausage could improve sensory quality.

• Food Science of Animal Resources
• /
• v.27 no.2
• /
• pp.228-234
• /
• 2007

The purpose of this study was to investigate quality characteristics of the meat batter containing dietary fiber extracted rice bran. The formulations of meat batters were manufactured in a model system with 2% raw rice bran and 2, 4, 6% levels of dietary fiber extracted rice bran, respectively. The proximate compositions of dietary fiber extracted rice bran were 53.27% dietary fiber, 6.10% crude fat, 22.99% crude protein, 12.78% crude moisture, and 7.41% crude ash. Compared with control of uncooked meat batter, the pH value of all treatments were significantly different(p<0.05). The pH of cooked meat batter were similar to uncooked meat batter. $CIE\;L^*-\;and\;CIE\;b^*-value$ of uncooked meat batter containing dietary fiber extracted rice bran were lower than control, but CIE $a^*-value$ of treatment was higher than those in control(p<0.05). All treatments had significantly lower cooking loss and emulsion stability than control(p<0.05). Compared with control, viscosity of the treatments containing dietary fiber extracted rice bran were observed significantly higher than those in control (p<0.05). And then hardness, cohesiveness, gumminess, and chewiness of treatments were higher than in control(p<0.05). Conclusively, the results of this study showed that addition of dietary fiber extracted rice bran affected the high quality properties of meat batter.

• Journal of the korean academy of Pediatric Dentistry
• /
• v.28 no.3
• /
• pp.464-470
• /
• 2001

The purpose of this study was to evaluate the tensile strength of light-cured restorative posterior resin-based composites. Five commercially available light-cured composites(Denfil : DF, P60 : PS, Unifil S : US, Z100 : ZH, Z250 : ZT) were used. Rectangular tension test specimens were fabricated in a teflon mold giving 5mm in gauge length and 2mm in thickness. Specimens were subjected to the 5,000 thermal cycles between $5^{\circ}C$ and $55^{\circ}C$ and the immersion time in each bath was 15 second per cycle. Tensile testing was carried out with Instron at a crosshead speed of 0.5mm/min and fractured surface were observed with scanning electron microscope. The obtained results were summarized as follows; 1. The tensile strength of PS was highest. PS was significantly higher than DF, US and ZH(p<0.05) but in the case of ZT was similar to PS(p>0.05). 2. The tensile strength DF was lowest. DF was significantly lower than PS, US, ZH and ZT(p<0.05). 3. The tensile strength of US and ZH were significantly lower than PS and ZT(p<0.05). but were significantly higher than DF(p<0.05). The tensile strength of US and ZH were similar(p>0.05).

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.8
• /
• pp.1143-1148
• /
• 2010

This research analyzed useful nutritional component data in stems and leaves of the Albizzia julibrissin for proximate composition, contents of soluble protein, reducing sugar, free sugar, total polyphenol compound, mineral, free amino acid, and amino acid derivative. The carbohydrate contents of A. julibrissin stems and leaves were 71.08% and 64.85%, and crude protein contents were 8.05% and 11.38%, respectively. In addition, the crude fat contents were 2.95% and 3.03%, and the crude ash contents were 8.98% and 9.07%, respectively. Reducing sugar and free sugar in stems were 711.80 mg% and 15.66 mg%, and 1,422.83 mg% and 40.3 mg% in leaves, respectively. The contents of soluble protein were 229.57 mg% in stems and 1,073.59 mg% in leaves. The polyphenol and flavonoid compounds were 446.67 mg% and 16.36 mg% in stems, and 2,583.33 mg% and 2,234.75 mg% in leaves. In the results of mineral analysis, the content of Ca was the highest in stems as 933.07 mg% followed by K (605.07 mg%). The content of K was also the highest (1,489.53 mg%) in leaves, and Ca was 287.73 mg%. The free amino acid content of A. julibrissin stems was 2,977.28 mg%, and 8,840.66 mg% in leaves. Total contents of amino acid derivative were 263.53 mg% in stems and 696.47 mg% in leaves.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.4
• /
• pp.608-614
• /
• 2013

We investigated the anti-wrinkle activity of an 80% ethanol extract of Curdrania tricuspidata leaves (CTL80) on ultraviolet-induced photoaging in hairless mice. Skin wrinkles were induced by 10 weeks of UVB-irradiation on the back of Skh-1 hairless mice three times a week. Mice were divided into ten groups; normal control (-UVB), UVB irradiated control group (+UVB), dietary groups (UVB+ascorbic acid 0.1%, UVB+CTL80 0.1%, UVB+CTL80 0.25%) and topical application groups (-UVB+base lotion (BL), UVB+BL, UVB+ascorbic acid 1%+BL, UVB+CTL80 1%+BL, UVB+CTL80 2%+BL). Wrinkle formation, histological changes, superoxide dismutase (SOD) activities, glutathione peroxidase (GSH-Px), and the expression of matrix metalloproteinases (MMP-1, MMP-3 and MMP-9) were analyzed. Wrinkles for the +UVB groups formed as a pattern of deep furrows and thick crests. Wrinkles with CTL80 treatment formed as a pattern of shallow furrows and thin crests, with wrinkle areas were lower than the +UVB group. In an antioxidant analysis of mouse blood, SOD and GSH-Px activities were significantly higher in the CTL80 topical application group compared to the +UVB group. The mRNA expression of MMPs in the +UVB group was significantly higher than the normal control group, and significantly lower in the CTL80-treated group. In conclusion, CTL80 exerted anti-wrinkle activity on ultraviolet-induced photoaging by regulating antioxidative defense systems and MMPs expression.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.6
• /
• pp.969-974
• /
• 2013

In this study, liquid calcium was used to develop a calcium-fortified soy sauce-based seasoning for meat and the quality characteristics of the seasoning and cooked meat were investigated. All seasonings with different amount of liquid calcium (0, 2, 4, or 8%) showed no significant changes in pH and titratable acidity at $4^{\circ}C$ for 9 days; however, the control seasoning and seasoning with 2% liquid calcium (Ca-2%) showed significant decreases in pH and increases in titratable acidity during storage at $20^{\circ}C$ for 9 days, compared to the seasoning with 4% (Ca-4%) and 8% (Ca-8%) liquid calcium. We also observed that during storage at $20^{\circ}C$, the numbers of total aerobic bacteria, lactic acid bacteria, and yeast were significantly lower in Ca-4% and Ca-8% seasoning compared to the control or Ca-2%. The calcium contents in cooked meat seasoned with the control, Ca-2%, Ca-4%, or Ca-8% were 2.16, 33.47, 54.72, and 58.23 mg/100 g, respectively. Sensory evaluations demonstrated no significant differences in flavor, taste, juiciness, texture, and overall acceptability between the cooked meat samples. These results suggest that soy sauce seasoning supplemented with liquid calcium (2~8%) effectively increases the calcium content in cooked meat without adversely affecting its taste, flavor, and juiciness. Thus, this type of calcium-fortified seasoning may be helpful in combating the lack of calcium in modern diets.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.45 no.9
• /
• pp.1344-1350
• /
• 2016

The purpose of this study was to evaluate the effect of edible coating on hygroscopicity and quality characteristics of a freeze-dried Actinidia arguta snack. Freeze-dried A. arguta snacks were coated with various edible coating materials such as albumin, dextrin, and whole soy flour. There were no significant effects of coating on major quality properties such as moisture content, water activity, yield, water soluble index, water absorption index, and rehydration properties of all samples. Compared with non-coated samples, edible coated samples effectively inhibited hygroscopicity as a function of hygroscopic time. The samples coated with dextrin showed lower hygroscopicity than the other coated samples. In addition, the effects of edible coating treatment on hardness, total phenolic content, and antioxidant activity measured by 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity were investigated. Edible coated samples had higher hardness, total phenolic content, and antioxidant activity than the non-coated samples as a function of hygroscopic time. Among edible coating materials, dextrin was the most effective coating material. Dextrin as an edible coating material for freeze-dried A. arguta snack may help to prevent hygroscopicity and extend market quality and shelf-life during storage.