• Journal of Food Hygiene and Safety
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• v.26 no.3
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• pp.235-241
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• 2011

Although the vegetable Angelica keiskei (AK) has widely been utilized for the purpose of general health improvement among Korean population, its functionalities are not very well defined. In this study, we examined the effects of methanol extract of AK in rats on the biochemical changes induced by two hepatotoxins, D-galactosamine (GalN) and carbon tetrachloride ($CCl_4$). AK was orally administered once daily for 7 days to male rats at 200 and 500 mg/kg, before hepatotoxins. Effects of AK were assessed 24 hr later. AK pretreatments at 200 and 500 mg/kg significantly blunted GalN-induced elevation in liver lipid peroxidation, plasma aspartate-transaminase (AST) and alanine-transaminase (ALT) activities. AK also prevented, after 500 mg/kg but not after 200 mg/kg, the GalN-induced elevation in triglyceride, total cholesterol and LDL-cholesterol levels. Differently from against GalN-induced toxicity, AK did further elevate the $CCl_4$-induced rise in AST, ALT and lipid peroxidation. These results suggest that AK, when pre-administered prior to GalN, exerted protective effects against GalN-induced hepatotoxicity, in contrast however, AK exacerbated that induced by $CCl_4$. To explore possible mechanism for the toxicity-potentiating effects of AK on $CCl_4$, the activity of hepatic drug metabolism after AK treatment was assessed. It was observed that AK increased the activity of aniline hydroxaylase, a cytochrome P450 isoenzyme responsible for metabolic activation of $CCl_4$. This finding suggests that hepatoprotective effects of AK are not equally expected depending on hepatotoxins employed.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.11
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• pp.375-384
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• 2020

This study examined the trajectories of the marital satisfaction of parents to classify its latent classes and how marital satisfaction influences the behavioral problems of their children between the identified latent classes. The 1st to 8th and 10th data from the Korea Child-Adolescent Panel Survey were analyzed using the latent class growth analysis and BCH method. First, based on the mother's trajectory of marital satisfaction, five latent classes were identified: 'low constant', 'intermediate constant', 'temporary increment-constantly decrement', 'high constant, and 'highest constant'. At the same time, based on the father's trajectory of marital satisfaction, four latent classes were identified: 'increment', 'intermediate-slightly decrement', 'high-slightly decrement', and 'highest constant'. Second, mothers with low marital satisfaction had more children with behavioral problems, and their influence had more problems with internalized behavioral problems. These problems progressed to externalized behavioral problems as they grew. Both internalized and externalized behavioral problems were also found between the identified latent classes of the father's marital satisfaction. Children of fathers with low marital satisfaction showed more behavioral problems. These findings suggest that the marital satisfaction of parents is an important variable that can influence the behavioral problems of their children.

• The Korean Journal of Food And Nutrition
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• v.16 no.4
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• pp.410-416
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• 2003

Three varieties of soybean were acidified by soaking in two kinds of vinegar which were persimmon vinegar and brewed vinegar. Chemical properties of soaking solution and physical and organoleptic properties of soybean during soaking at room temperature for 8 days were studied. The soybeans were acidified in vinegar solution at room temperature for 8 days. The results showed that soybean weight was rapidly increased until first two days and then gradually increased thereafter. Increase in total acidity and sugar concentration and decrease in pH of vinegar solution were also measured during initial soaking stage. The changes in pH and acidity were more significant in brewed vinegar than those in persimmon vinegar, The L values of persimmon vinegar solution after soaking the soybean were relatively lower than that of brewed vinegar. The a values of the vinegar solution used for black beans were increased while that of the vinegar solution used for white beans were decreased, The flavor and texture of acidified bean in persimmon vinegar were more soft and less benny than those acidified in vinegar. However sourness of the acidified beans in persimmon vinegar was much softer higher to those values of brewed vinegar.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.1
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• pp.20-25
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• 2012

This study was performed to investigate antimicrobial, antioxidant, and anticancer properties of Opuntia humifusa (OH) stems. OH stems were extracted with hexane, methanol, butanol and water. The methanol and hexane fraction exhibited strong antimicrobial activities on three strains of microbes, Rhodococcus equi, Staphylococcus aureus, and Clostridium perfringens. In the peroxynitrite scavenging effect ($ONOO^-$) of OH stems, the antioxidative activity of methanol, butanol and water fraction but not hexane fraction showed significant increases in a concentration-dependent manner. The DPPH radical scavenging activities of OH stems were high in the butanol fraction compared with other fractions. Anti-proliferation effects on the B16-F10, HepG2, HT29, and MCF-7 cell lines were significantly higher in the methanol and hexane fractions than in the water and butanol fractions at $100{\mu}g/mL$ concentration of extracts. These results suggest that OH stems can be used for the development of functional foods with biological activity.

• Journal of Yeungnam Medical Science
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• v.25 no.2
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• pp.102-107
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• 2008

Background : Malignant pulmonary nodules account for 30 to 40 percent of all solitary pulmonary nodules (SPNs). Therefore, characterization of SPNs is very important for treatment. Recently, dynamic CT has been widely used for tissue characterization and formation of differential diagnoses. The purpose of this study was to evaluate the ability of dynamic CT to formulate the differential diagnosis of SPNs. Materials and Methods : Nineteen patients with SPNs underwent dynamic CT (unenhanced scans, followed by a series of images at 20, 40, 60, 80, 100, 120, 140, 160, and 180 sec after intravenous injection of contrast medium). Diagnosis of SPN was performed based on pathologic findings in needle biopsy samples. Peak enhancement, net enhancement, slope of enhancement, and maximum relative enhancement ratio of the SPN were measured on dynamic CT, and Levene's test was performed to assess benignancy and malignancy. Results : Twelve SPNs were confirmed to have malignant pathology. There were no significant differences between benign and malignant nodules with respect to peak enhancement (p=0.787), net enhancement (p=0.135), or slope of enhancement (p=0.698). The maximal enhancement ratio was increased in malignancy compared to benignancy, but the difference was not statistically significant (p=0.094). Conclusion : In our study, the hemodynamic characteristics of dynamic CT were not significantly different between benign and malignant nodules. Therefore, long-term studies of larger patient samples are required to confirm our findings.

• Food Science and Preservation
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• v.23 no.5
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• pp.660-665
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• 2016

The effects of ultrasound-assisted extraction (UAE) on the physicochemical and sensory characteristics of coffee beverage were investigated. Coffee powder (4 g) was soaked into 80 mL distilled water and extracted for 15, 30, 60, 120, 180, 240, or 300 sec at $60^{\circ}C$ in an ultrasonic bath (40 kHz, 300 W). Hot-water extraction (HE) at $80^{\circ}C$ for 300 sec was used as a control. Content of soluble solids in coffee beverage prepared by UAE (60~300 sec) was same or higher than those of HE, however, no significant differences were observed among the four beverages extracted for more than 120 sec. Clarity and browning index of beverage prepared by UAE (15 sec) and by HE were significantly higher and lower, respectively, compared to those of the other. Content of phenolic compounds was lower and higher respectively, in beverage prepared by UAE (15 sec, 30 sec) and UAE (60~300 sec) than by HE. DPPH radical scavenging activity was highest in beverage prepared by UAE (15 sec) and HE. Sensory evaluation showed that color, aroma, taste, and overall acceptability were rated with the best score for beverage prepared by UAE (15 sec) and the worst score for beverage prepared UAE (120~300 sec). Therefore, ultrasound-assisted extraction can be used for improving quality of coffee beverage.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.3
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• pp.332-340
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• 2017

The aim of this study was to evaluate the quality characteristics, antioxidant activities, and sensory properties of macaron with Opuntia ficus-indica var. saboten powder (OP). Physicochemical and sensory properties of macaron with different amounts (0%, 2%, 4%, and 6%) of OP were examined. The quality of macarons was evaluated based on spread factor, baking loss rate, color, texture, antioxidant activities, and sensory evaluation. As amount of OP addition increased, spread factor and a value increased, whereas baking loss rate, and L and b values decreased (p<0.05). For texture properties, hardness, springiness, and brittleness were lower as OP content increased while cohesiveness and gumminess were not significantly different (p<0.05). For total polyphenolic contents, DPPH and reducing power significantly increased upon addition of OP at high concentrations (p<0.05). In the sensory evaluation of macarons, scores for color, flavor, taste, texture, and overall acceptance were highest with 4% OP, whereas macaron containing 6% OP showed the lowest scores for taste and texture (p<0.05). These data suggest that addition of 4% OP is the optimal concentration for making macaron.

• Journal of Dental Rehabilitation and Applied Science
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• v.36 no.3
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• pp.158-167
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• 2020

Purpose: The purpose of this study was to study the effects of the utilization of ethanol solution in infection control of dental implant hand drivers, a common practice in dental prosthodontic clinics. Materials and Methods: Infection control methods were divided into two groups. One swabbed with 83% ethanol gauze and the other immersed in 83% ethanol solution for 30, 60, 90, 120, 150, 180 and 300 second intervals after inoculation of the dental implant hand drivers with Staphylococcus aureus. After measuring the number of colony forming units and analyzing the optical density, the effects of infection control in the experimental group were compared with the positive control group without infection control after inoculation with bacteria and the negative control group without inoculation with bacteria after sterilization. Results: The number of colony forming units and optical density analysis showed a statistically significant difference compared to the positive control. On the other hand, there was no statistically significant difference between the negative control and the group immersed in the 83% ethanol solution for more than 150 seconds. Conclusion: It is recommended to use the ethanol solution as a pre-cleaning process before sterilization, since the intermediate-level disinfection method using ethanol solution alone for the infection control of the dental implant hand driver cannot clinically secure the sterility.

• Tuberculosis and Respiratory Diseases
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• v.61 no.6
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• pp.526-532
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• 2006

Backgroud: Traditionally, tuberculous pleurisy has been known to largely develop as primary tuberculosis. However, as the incidence of tuberculosis decrease, recent studies have shown reactivation tuberculosis has become the main cause of tuberculous pleurisy. Methods: 141 cases of tuberculous pleurisy, between January 2003 and February 2006, at the Dankook university hospital. were retrospectively studied. The patients were divided into primary and reactivation tuberculosis. based on the history and radiological characteristics, and the clinical, radiological characteristics at the time of diagnosis and residual pleural thickening after 6 month of chemotherapy were compared between the two groups. Results: 1. Of the 141 tuberculous pleurisy cases, in 135 it was possible to differentiate between primary and reactivation tuberculosis. 2. Of the 135 tuberculous pleurisy cases, 38 (28%) showed a primary tuberculosis pattern, and 98 (72%) showed a reactivation tuberculosis pattern. 3. There were no significant differences between primary and reactivation tuberculosis in relation to age, sex, duration of symptom, amount of pleural effusion, pleural fluid WBC, lymphocyte count, and level of protein, LDH and ADA at the time of diagnosis 4. 124 patients were followed for 6 months after diagnosis of tuberculous pleurisy, and there was no significant difference in the residual pleural thickening between primary and reactivation tuberculosis. Conclusion: In South Korea, a reactivation disease is currently a more common cause of tuberculous pleurisy than a primary disease. There was no difference in the clinical characteristics between primary and reactivation tuberculosis.

• Journal of agriculture & life science
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• v.45 no.6
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• pp.125-134
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• 2011

This study was carried out to investigate the effects of Opuntia ficus-indica var. saboten (OFIS) powder addition replacing nitrite on quality characteristics of sausages stored at $4^{\circ}C$ during 15 days. All samples were divided into six different treatments as follow: C (non-sodium nitrite and -O. ficus-indica var. saboten powder), T1 (0.014% sodium nitrite), T2 (0.014% sodium nitrite + 0.5% O. ficus-indica var. saboten powder), T3 (0.014% sodium nitrite + 1.0% Opuntia ficus-indica var. saboten powder), T4 (0.5% O. ficus-indica var. saboten powder) and T5 (1.0% O. ficus-indica var. saboten powder), respectively. The lightness (CIE $L^*$) of negative control (C) was higher than other treatments (p<0.05), and the redness (CIE $a^*$) of T5 treatment showed an intermediate value between T1 and T3 treatment. Yellowness (CIE $b^*$), water holding capacity (WHC) and cohesiveness, springiness and chewiness of T5 treatment were higher than other treatments (p<0.05). However moisture content, pH and whiteness of T1 treatment were the highest (p<0.05). No differences in sensory evaluation were observed between T1 and T5 treatment (p>0.05). Therefore, the results indicate that OFIS powder improves color and texture properties of sausage, however, specific study related to self-life due to the addition of OFIS powder to sausages may be conducted.