• Journal of Chest Surgery
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• v.34 no.9
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• pp.653-661
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• 2001

Background: Retrograde cerebral perfusion(RCP) is one of the methods used for brain protection during aortic arch surgery. The author previously published the data, however, for the safety of it, there still remains many controversies. The author performed RCP and checked various parameters to clarify the possibility of early detection of cerebral injury. Material and Method: The author used pigs(Landrace species) weighing 25 to 30kg and performed RCP for 120 minutes. After weaning of cardiopulmonary bypass, we observed pigs for another 120 minutes. Rectal temperature, jugular venous oxygen saturation, central venous pressure were continuously monitored, and the hemodynamic values, histological changes, and serum levels of neuron-specific enolose(NSE) and S100$\beta$ protein were checked. Central venous pressure during RCP was maintained in the range of 20 to 25 mmHg. Result: Flow rates(ml/min) during RCP were 224.3$\pm$87.5(20min), 227.1$\pm$111.0(40min), 221.4$\pm$119.5(60min), 230.0$\pm$136.5(80min), 234.3$\pm$146.1(100min), and 184.3$\pm$50.5(120min). Serum levels of NSE did not increase after retrograde cerebral perfusion. Serum levels of S100$\beta$ protein(ng/ml) were 0.12$\pm$0.07(induction of anesthesia), 0.12$\pm$0.07(soon after CPB), 0.19$\pm$0.12(20min after CPB), 0.25$\pm$0.06(RCP 20min), 0.29$\pm$0.08(RCP 40min), 0.41$\pm$0.05(60min), 0.49$\pm$0.03(RCP 80min), 0.51$\pm$0.10(RCP 100min), 0.46$\pm$0.11(RCP 120min), 0.52$\pm$0.15(CPBoff 60min), 0.62$\pm$0.15(60min after rewarming), 0.76$\pm$0.17(CPBoff 30min), 0.81$\pm$0.20(CPBoff 60min), 0.84$\pm$0.23(CPBoff 90min) and 0.94$\pm$0.33(CPBoff 120min). The levels of S100$\beta$ after RCP were significantly higher than thosebefore RCP(p<0.05). The author could observe the mitochondrial swellings using transmission electron microscopy in neocortex, basal ganglia and hippocampus(CA1 region). Conclusion: The author observed the increase of serum S100$\beta$ after 120 minutes of RCP. The correlation between its level and brain injury is still unclear. The results should be reevaluated with longterm survival model also considering the confounding factors like cardiopulmonary bypass.

• Korean Journal of Food Science and Technology
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• v.21 no.5
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• pp.721-725
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• 1989

Aflatoxin accumulation by Aspergillus flavus in rice was inhibited by A. kawachii and A. Shirousamii so that the rate of toxin accumulation and the maximum concentration of accumulated aflatoxins were considerablly reduced, although the initiation of aflatoxin accumulation was not affected. The maximal accumulated aflatoxin $B_1$ in rice by A. flavus at $28^{\circ}C$ and 85% RH was $40{\mu}g/50g$ rice after 35 days. Under the same condition but the additional inoculation of A. kawachii, $25{\mu}g\;of\;aflatoxin\;B_1$ was accumulated maximally in 50g rice after 45 days. When A. shirousamii was inoculated simultaneously with A. flavus on rice, however, only trace levels of aflatoxins were detected throughout 60 days of storage. Aflatoxins added to rice were reduced by 97% with A. kawachii and by 98% with A. shirousamii after 7 days during rife koji preparation. They were also reduced after 48 Hours of incubation by 30-67%, with A. kawachii koji and by 16-75% with A. shirousamii koji.

• Korean Journal of Plant Resources
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• v.32 no.4
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• pp.270-274
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• 2019

Anti-acetylcholinesterase (anti-AChE) activity and peroxynitrite scavenging activity of Ainsliaea acerifolia (Compositae) were studied to find its anti-Alzheimer's activity. The $IC_{50}$ was $73.4{\mu}g/mL$ in AChE assay and $8.60{\mu}g/mL$ in peroxynitrite assay. Caffeoylquinic acids that have been reported to have anti-Alzheimer's activity were analyzed in the leaf- and stem extract by HPLC. Caffeoylquinic acids occupied 25.1% of the leaf extract which was higher than 8.1% of the stem extract. Particularly, the content of 3,5-dicaffeoylquinic acid (145.6 mg/g) was highest of the tested caffeoylquinic acids. In addition, the $IC_{50}$ values of 3,5-dicaffeoylquinic acid were shown to be $3.79{\mu}g/mL$ in peroxynitrite assay and $69.19{\mu}g/mL$ in anti-AChE assay.

• Korean Journal of Food Science and Technology
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• v.21 no.2
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• pp.185-191
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• 1989

The combined effects of heat treatment and ${\gamma}-irradiation$ on the inactivation of major lactic acid bacteria associated with Kimchi fermentation were investigated. The radiosensitivities $(D_{10}\;values)$ of lactic acid bacteria in case of a single treatment of irradiation were 0.61 kGy in Lactobacillus brevis, 0.60 kGy in Lactobacillus plantarum, 0.50 kGy in Leuconostoc mesenteroides, 0.4 kGy in Pediococcus cerevisiae, 0.39 kGy in Streptococcus faecalis. The heat sensitization $(D_{min}\;values)$ by a single treatment of heat ranged 9.2-15.6 at $50^{\circ}C$ and 3.7-5.5 at $60^{\circ}C$. Synegistic effects were shown in the radiosensitivities of Streptococcus faecalis, Pediococcus cerevisiae, Lactobacillus plantarum, and Lactobacillus brevis by the combined treatment(Dose multiplying factors ranged $1.20{\sim}1.56$). It seems, therefore, that the combined treatment can be applied to the radiation preservation of Kimchi, minimizing the side-effects like physical changes induced by the high dose irradiation or heat treatment.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.9
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• pp.1307-1311
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• 2002

Twelve dietary combinations were prepared using 70 parts of fermented wheat straw (FWS) as the sole roughage supplemented with 30 parts of either the low protein concentrate mixture (Conc.-I), high protein concentrate mixture (conc.-II), maize grains (M), solvent extracted mustard cake (DMC), deoiled rice bran (DRB), uromol bran mixture (UBM), deep stacked poultry litter (DSPL), dried poultry droppings (DPD), M-DMC mixture (50:50), M-UBM mixture (50:50), M-DPD mixture (50:50) or M-UBM-DPD mixture (50:25:25) and evaluated by in-sacco technique. The above dietary combinations were also evaluated by changing the roughage to concentrate ratio to 60:40. The digestion kinetics for DM and CP revealed that FWS:DPD had the highest, whereas, the FWS:M-DMC had the lowest rapidly soluble fraction. The potentially degradable fraction was found to be maximum in FWS:M and minimum in FWS:DPD dietary combinations. The higher degradation rate of FWS:DRB and FWS:UBM combinations was responsible for their significantly (p<0.05) higher effective degradability as compared to other combinations. The highest undegradable fraction noted in FWS:M-UBM-DPD followed by FWS:DMC was responsible for high rumen fill values. The FWS:DRB, FWS:UBM and FWS:DPD combinations had higher potential for DM intake. The dietary combination with higher concentrate level (60:40) was responsible for higher potentially degradable fraction, which was degraded at a faster rate resulting in significantly higher effective degradability as compared to the corresponding dietary combination with low concentrate level (70:30). The low undegradable fraction in the high concentrate diet was responsible for low rumen fill values, which predicted of high potential for DM intake. Out of 24 dietary combinations, FWS with either of UBM, DRB, DMC, Maize, M-DMC or DPD in 70:30 ratio supplemented with minerals and vitamin A in comparison to conventional feeding practice (roughage and concentrate mixture) could be exploited as complete feed for different categories of ruminants.

• Korean Journal of Community Nutrition
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• v.13 no.2
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• pp.228-236
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• 2008

This study was carried out to investigate the Korean rice cake cognition and consumption patterns classified by age in Busan. The survey was conducted from November 21 to December 26, 2007 by questionnaires and data were analyzed by SPSS program. The results are summarized as follows: Forty one point two percent of the elementary school group, 29.0% of the high school group, 35.0% of 2,30's, 44.5% of 4,50's and 39.5% of over 60's took Korean rice cake once or twice per month. Sixty two point eight percent of elementary group, 44.0% of the high school group, 43.0% of 2,30's, 42.5% of 4,50's and 49.5% of over 60's preferred Korean rice cake. The most important basis for selecting rice cake was 'taste' in all of the subjects. The improvements for rice cake were indicated as taste, preservation and packing. As their age decreased, the score of preference for Gaepiduk, Danja, Dootupduk, Bookumi, Soemuriduk, Julpyun, Jorangi and Jungpyun were decreased. Songpyun, Garaeduk, Injulmi, Siruduk and Moojigaeduk were highly recognized as Korean rice cakes. There was a significant positive correlation between preference of rice cake and age, sex, obesity and recognition degree (p < 0.01). Therefore the understanding of the requirements of the subjects according to age and sex is needed to encourage them to choose Korean rice cake.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.5
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• pp.343-351
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• 2002

This survey was conducted to investigate the dietary behavior and health status of Buddhist nuns. In this study, 100 Buddhist nuns in Seoul were selected. The dietary survey was focused on the diet in winter. The age distribution was as follows; 24% of the subjects were in their 20s, 45% in their 30s, 23% in their 40s, and 8% in their 50's and over, respectively. The percentage of the subjects living in temples close to the downtown area was 77% and the rest resided in areas remote to the downtown area. Over fifty percent of the subjects were satisfied with their diet at temple. And 59% of the subjects were eating a snack more than once a day. The snacks included fruits (60%), raditional tea (20%), coffee (9%), bread and cookies (4%), md rice cakes (3%), etc. Among food groups, the intake of green-vegetables and fruits were the highest and intake of milk and bean products were low which may cause calcium and protein deficiency. Most of the subjects believed that their health conditions were average or above average. About 50% of subjects didn't exercise at all. The frequencies of gastro-intestinal diseases and anemia were extremely high. About 50% of subjects took some form of medicine. To improve their health and nutritional status, it is required that they practice a good dietary behavior, maintain a balanced diet, and exercise regularly.

• Science of Emotion and Sensibility
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• v.18 no.4
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• pp.75-86
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• 2015

As a part of integrated study for technical communication between consumer and manufacturer of functional clothing, functional clothing consumers were categorized based on their perception of the functional outdoor jacket and the differences in the source of information and use of hang-tag were examined according to the groups. Questionnaire survey was conducted on 472 males and females in their 20s to 60s, who have experience of purchasing functional outdoor jackets. Perception of functional outdoor jackets was classified into four factors ('functionality', 'price', 'experience/knowledge' and 'brand/design') and the respondents were categorized into three groups according to the factors: 'unconversant/brand & design pursuing group', 'conversant/function pursuing group' and 'high-priced products preferring group'. 'Unconversant/brand & design pursuing group' was composed of high rate of office workers and students in their 20s and 30s who use internet most frequently as source of information while 'conversant/function pursuing group' was composed of high rate of professionals in their 40s and 50s who make the most frequent use of information on hang-tag. 'High-priced products preferring group', which has high rate of the elderly in their 60s and housewives, obtain their information mainly from salespersons. 'Unconversant/brand & design pursuing group' was satisfied with functional information more than other two groups and 'conversant/function pursuing group' concerned for the hang-tag and required more explanation of terminology used in hang-tag. The results effectively explained the features of consumer groups and their different responses toward the information of functional outdoor jacket.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2021.10a
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• pp.97-99
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• 2021

As the aging society continues in recent years, interest in dementia is increasing. Among them, Alzheimer's disease is a degenerative brain disease that accounts for the largest percentage of all dementia patients, with the medical community currently not offering clear prevention and treatment for Alzheimer's disease, and the importance of early treatment and early prevention is emphasized. In this paper, we intend to find the most efficient activation function by combining various activation functions centering on convolutional neural networks using MRI datasets of normal people and patients with Alzheimer's disease. In addition, it is intended to be used as a dementia classification modeling suitable for the medical field in the future through Alzheimer's dementia classification modeling.

• Food Science and Preservation
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• v.21 no.3
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• pp.427-433
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• 2014

Ethanol and hot water extracts were prepared from Lindera obtusiloba Blume (LO) and Zanthoxylum piperitum DC (ZP) and used to evaluate their antimicrobial activities and thermal stability against six foodborne pathogens (3 gram-positive and 3 gram-negative bacteria). The antimicrobial activities were assessed using the agar diffusion method, and the thermal stabilities of extracts were examined after heat treatment at 60, 70, 80, and $100^{\circ}C$ for 10 min. The zones of inhibition by the LO extract or the ZP extract of the tested microorganisms were in the range of 21-30 mm and 19-25 mm, respectively, at 100 mg/mL concentrations. The 60% ethanol extract and the hot water extracts from LO showed the strongest antimicrobial effects against MRSA and Staphylococcus aurues, respectively. For the extract from ZP, the strongest antimicrobial effect was shown against S. aurues by 60% ethanol, and the weakest antimicrobial effect was shown against E. coli by the hot water extracts. The ZP extracts showed that the gram-positive bacteria were more sensitive than gram-negative bacteria. For the thermal stability of the extracts, the antimicrobial effects stabilized after heat treatment. Overall, the data suggest that the extracts have a potential for application in various food products for which a natural antimicrobial additive is desired.