• The Journal of Korean society of community based occupational therapy
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• v.3 no.1
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• pp.1-10
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• 2013

Objective : This study investigates the impact of the musculoskeletal disorder prevention exercise program designed on the basis of agricultural work posture on the balance ability, Oswestry Disability level, and Psychosocial stress of participants from one rural village in Chungnam area. Method : The exercise program was provided to 21 farmers with musculoskeletal symptoms living in one village in Chungnam area. Such program was performed once a week, 90 minutes per session, for a total of twelve weeks from July 10 to October 11, 2008, and was constructed in a way to increase flexibility and muscular strength, taking agricultural work posture into account. The balance ability, Oswestry Disability Index, and Psychosocial Well-being Index scores were analyzed based on the data of 13 of the farmers who participated in the program for more than eight times and in all of the pre- and post-assessments. Result : Thirteen participants were all women who were 70.55(${\pm}6.78$) years old on average. Most of them were engaged in general dry-filed farming. The parts where they mainly felt the pain were low back(69.2%) and knees(61.5%), and 46.2% responded 'not healthy' to the question on the overall health status. The static balance ability when standing on the right foot significantly increased from the average 9.27(${\pm}5.53$) seconds before intervention to 14.22(${\pm}5.47$) seconds after intervention(p<.05). The Oswestry Disability Index showed a significant change, decreasing from the average 19.84(${\pm}6.89$) seconds to 14.38(${\pm}7.58$) seconds(p<.05). However, there was no change in the Psychosocial Well-being Index. Conclusion : This exercise program that has been conducted for the female farmers who are mainly engaged in the dry-filed farming has contributed to the improvement of their static ability and reduction of their Oswestry Disability Index scores. It is expected that the studies on the effects of the differentiated exercise programs depending on work characteristics will make progress in the future.

• The korean journal of orthodontics
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• v.31 no.1 s.84
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• pp.121-136
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• 2001

This study was performed to analyse the expression of VEGF and it's receptor(VEGFR) in the tension side of the periodontal ligament following orthodontic tooth movement. Upper first molars of Sprague-Dawley rats were moved medially using closed coil spring for 1, 2, 24 hours and 3, 7, 14 days. H&E staining, immunohistochemical staining and in situ hybridization methods were used to analyse the change of the expression of VEGF and VEGFR. The results from this study were as follows : 1. Following tensional force, periodontal ligament showed elongation of fibers, compression and congestion of vessels and regional hemorrhage. These tissue changes were recovered within 3 days of force application. New bone formation was seen after 3 days of force application and continued for the remaining experimental periods. 2. Following tensional force, VEGF and VEGF mRNA expression was increased in the periodontal ligament cells, osteoblasts and cementoblasts. This change was followed by increased vasculature in the periodontal ligament. 3. After 3 days of tensional force, VEGF and VEGF mRNA expression was confined mainly to the osteopaths and the periodontal ligament cells adjacent to the alveolar bone. After 2 weeks of force application, VEGF and VEGF mRNA expression was reduced to the level of control sample. 4. VEGFRs(Flt-1, Flk-1) showed similar expression pattern and it's expression was mainly seen in the endothelial cells and osteoblasts. Following tensional force VEGFR expression was increased in the endothelial cells and osteoblasts. In conclusion, in the tension side of the penodontal ligament, ligament cells, osteoblast and cementoblast showed increased expression of VEGF & VEGF mRNA. It preceded the increase of vasculature and new bone formation. The increased expression of VEGF mRNA in cementoblast may induce periodontal vessels, which distribute mainly the bone side half of periodontal ligament, grow in the direction of tensional force. Increased expression of VEGFR & VEGFR mRNA not only in endothelial cell but in osteoblast, osteocyte and periodontal cells showed VEGF acts not only in paracrine manner but in autocrine one.

• Journal of Oral Medicine and Pain
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• v.32 no.3
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• pp.337-346
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• 2007

This study aimed to evaluate a relation of bruxism with clinical effects of botulinum toxin type A(BTX-A) injection. 5 bruxers and 5 nonbruxers with bilateral masseter hypertrophy were participated in this study. After injecting 25 unit of BTX-A(Allergen Inc, $Botox^{(R)}$) into each masseter muscle, the thickness of masseter(Mm) and anterior temporalis(Ta) muscles was measured by ultrasonography and the maximum bite force was evaluated during a 9-month period. Self-estimation on the recovery of occlusal force during mastication was done as well. Regardless of presence of bruxsim, all subjects showed significantly reduced Ms thickness(p<0.001) and maximum bite force at $1^{st}$ molars(p=0.027) with their peak at 3 months after injection, which then started to return. No significant difference was observed in Ta thickness and the bite force at the central incisors. While self-estimated occlusal force was the least at 2 weeks after injection and then rapidly returned to the baseline level with full recovery at the time of 6 to 9 months after injection, the maximum bite force measured by bite force recorder did not recover the original value, particularly in the nonbruxer group. It is assumed that nocturnal bruxism can influence recovery of atrophic masseter and decreased occlusal force due to BTX-A injection. These findings suggest a need of occlusal appliance to control bruxism or clenching habit for longer clinical effect of BTX-A injection.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.3
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• pp.474-479
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• 2010

The content levels of taurine, DHA, and EPA of dried cuttlefish powder were $11.67{\pm}6.62\;g/kg$, $3001.11{\pm}11.42\;mg/100\;g$ and $688.13{\pm}10.51\;mg/100\;g$, respectively, which were 10~20% higher than those of the salt processed cuttlefish. After feeding dried and salt processed cuttlefish for 4 weeks, total cholesterol concentrations in mice blood were 81.3 mg/dL and 88.1 mg/dL, respectively, which was higher than 78.9 mg/dL of the control. It was also found that dried cuttlefish increased HDL-cholesterol concentrations to 71.6 mg/dL, compared to 63.1 mg/dL of salt processed cuttlefish. The triglyceride contents of dried sample was higher than that of processed sample. Blood glucose concentrations in mice fed dried or salt processed cuttlefish were 77.7 mg/dL and 90.3 mg/dL, respectively. IgG levels increased to 48.1 ng/mL by feeding the processed cuttlefish, compared to 40.3 ng/mL of the dried cuttlefish. Therefore, by analysis of serum lipid, it can be suggested that processed cuttlefish can improve immune activities through adding taurine and polyunsaturated fatty acids.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.10
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• pp.1243-1252
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• 2017

There are limited programs for low sodium intake based on the nutrition education model for housewives who cook family meals. The objective of this study was to evaluate the effects of model-based nutrition programs for low sodium intake among housewives residing in Seoul by incorporating social cognitive theory. A questionnaire survey before and after education was conducted on 140 housewives who participated in the 'Low Sodium Nutritional Education Program' delivered by a district public health center for 12 weeks from November 2015 to January 2016. The contents of the nutrition education program and program evaluation items were based on the action plans for 'Less Sodium Healthy Practice' suggested by the Ministry of Food and Drug Safety. The results show that program participants showed a lower preference for sodium, higher selection of low sodium dishes from restaurants or cafeteria if available, and increased awareness of the need of restaurants to serve low sodium dishes compared to before. In terms of behavioral changes, there were significant improvements in checking nutrition labeling and selection of foods with low sodium, use of low sodium food products, use of natural seasonings to reduce salt intake, and consumption of fast foods and processed foods. On the other hand, requesting less salty meals when ordering and introducing restaurants or cafeterias with healthy and low sodium menus turned out to be difficult to put into practice. In conclusion, the nutrition education program for sodium intake reduction for housewives was effective in increasing knowledge, environment recognition, and behaviors related to low sodium intake but not behaviors related to physical environmental factors. Therefore, further nutrition education programs and practices for sodium intake reduction should be comprehensively implemented with improvement of physical environments for low sodium intake.

• Food Science and Preservation
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• v.20 no.4
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• pp.564-572
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• 2013

We investigated the quality characteristics of brewing brown rice vinegar through a traditional static fermentation process. Accordingly, we decided to compare the physicochemical characteristics of brewing vinegar at different temperatures and filtration methods. In four to five weeks' time, the acetic acid fermentation exhibited the highest titratable acidity and then it eventually decreased. The titratable acidity was affected by the filtration method. It was revealed that the titratable acidity was higher in the forced filtration than the traditional filtration method. Various organic acids were detected in order to initialize the fermentation stage and as the fermentation progressed, only the acetic acid could be detected. The total free amino acid content was higher at a temperature of $30^{\circ}C$ than at $20^{\circ}C$. Moreover, the free amino acid content was dependent on the acetate content during the acetic fermentation process. The main bioactive substance of the ${\gamma}$-aminobutyric acid content was more than twice at a fermentation temperature of $30^{\circ}C$ compared to the fermentation temperature of $20^{\circ}C$. Furthermore, the total amino acid and essential amino acid content at a temperature of $30^{\circ}C$ was excellent. The quality of the brown rice vinegar via forced filtration method at a temperature of $30^{\circ}C$ was the most excellent. Based on these results, the fermentation temperature and the use of nuruks (fermenting agent) affected the quality of the brown rice vinegar, and an appropriate method to consider its purpose is required.

• Journal of Oral Medicine and Pain
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• v.37 no.3
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• pp.161-167
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• 2012

Burning mouth syndrome(BMS) is defined as chronic, painful burning sensation in the oral mucosa. Treatments for BMS include medication and psychiatric interventions. Capsaicin, alpha-lipoic acid, and topical and systemic clonazepam showed more effective in reducing the symptoms of BMS in the previous studies. The purpose of this study is to evaluate of the therapeutic efficacy of systemic clonazepam in BMS and to elucidate the relationships between such a efficacy and various clinical features, including age, pain intensity, pain duration, previous dental history and condition of oral mucosa. A retrospective clinical records audit was performed of patients diagnosed with BMS between January 2011 and August 2012. Patients were prescribed 0.5 mg clonazepam two times daily. Pain was assessed by patients on an 11-point numeric rating scale (NRS; 0 to 10) before and 1-2 weeks after systemic administration of clonazepam. The efficacy of clonazepam was evaluated in terms of patient's age, initial pain intensity, pain duration, presence or absence of precipitating event, condition of the tongue, presence or absence of denture. A total of 50 patients (46 women, 4 men) were included in this study. The patients were divided into two or three groups according to above clinical features. The amount of mean NRS reduction in patients with severe initial pain was $3.33{\pm}2.74$, whereas that in patients with mild initial pain was $1.64{\pm}1.54$. The amount of mean NRS reduction in oldest patients was $3.53{\pm}1.94$ (${\geq}$70yrs), and those in another younger patients were $2.88{\pm}1.80$(< 60yrs) and $1.54{\pm}2.86$(60yrs ${\leq}$ age < 70yrs), respectively. It was concluded that the older patients and the patients with higher intensity of initial pain tend to show better efficacy of clonazepam. However, There were no statistically significant differences according to pain duration, presence or absence of precipitating events, tongue fissuring, and wearing dentures.

• Journal of Aquaculture
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• v.17 no.4
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• pp.275-281
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• 2004

The present study was conducted to evaluate dietary requirements for essential fatty acids (EFAs) such as linoleic acid (LA, l8:2n-6), -lenolenic acid (LNA, 18:3n-3), or docosahexaenoic acid (DHA, 22:6n-3), eicosapentaenoic acid (EPA, 20:5n-3) and arachidonic acid (ARA, 20:4n-6) in juvenile eel Anguilla japonica cultured in a recirculating system for 16 weeks. The experimental diets contained 50% crude protein, 10% crude lipid and 3800 kcal/kg energy.Brown fish meal and blood meal were used as the main protein sources, while coconut oil, com oil and linseed oil were used as the lipid source to yield target fatty acids ratios. At the end of the trial, the effects of essential fatty acids supplementation on weight gain (WG), specific growth rate (SGR), feeding efficiency (FE), proximate composition andwhole body fatty acids contents were examined. WG, SGR, and FEof eels fed diet D2, D3, was significantly higher (P<0.05) than those of fish fed the other diets. Whole body HUFA concentration of eels fed D 1 was significantly lower (P<0.05) than those fed the other diets. HUFA/SFA (saturated fatty acids) ratio of whole body in eels fed diets D2, D3 and D6 were significantly higher than that of eels fed diet D1 (P<0.05).DHA/EPA ratio of whole body in eels fed diet D7was significantly higher than those fed the other diets; and eels fed diet D5 showed the lowest DHA/EPA ratio among all the dietary treatments (P<0.05).Based on the experimental results, we concluded that LNA (n-3) and LA (n-6) were necessary for optimum growth of juvenile eel, and the dietary requirement of LNA and LA were 0.35∼0.5% and 0.5∼0.65%, respectively.

• Food Science and Preservation
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• v.22 no.1
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• pp.36-43
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• 2015

The edible crab is among the rich resources that can be used as materials for food products, but living crabs and crabs marinated in soy sauce are the only widely utilized materials for food products. For seafood development, research is needed to promote the use of crabs in various products. In this study, the quality changes of fried rice prepared with crab meat, crab emulsion sauce and crab cooker effluent were investigated. The pH and acidity values did not show any significant difference at $-20^{\circ}C$. The acidity of the fried rice continuously increased during storage at 4 and $25^{\circ}C$. The VBN and TBA values of the fried rice stored at 4 and $25^{\circ}C$ were significantly higher than those of the fried rice stored at $-20^{\circ}C$ during the storage period. The viable cell count of the fried rice stored at $-20^{\circ}C$ changed little during the storage period while that of the fried rice stored at 4 and $25^{\circ}C$ rapidly increased over 2 weeks. For the fried rice stored at $-20^{\circ}C$, the overall quality did not show significant differences during the storage period. In conclusion, the best storage temperature for both quality and safety was found to be $-20^{\circ}C$. At such storage temperature, the quality of the stored instant rice using crab meat did not change, and through research the expanding possibilities of using crab materials were confirmed.

• Korean Journal of Plant Resources
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• v.15 no.3
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• pp.237-242
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• 2002

Loaves, stems, cotyledons, and roots of Hovenia dulcis Thunb grown in test tube were cultured on media containing different concentrations of single or combined growth regulators. In MS media containing 2mg/ι BA, the shoot formation rate was 95.5% and it was the highest frequency of shoot formation. MS media showed most efficiency in the shoot formation at 0.01mg/ι TDZ for the callus formation, but the color of callus changed to brown at a higher concentration of TDZ. Callus formation was 89.% at 0.5mg/ 2.4-D, but IAA, IBA, and NAA were not effective on the formation of callus. Calli were formed only on wound area when IAA, IBA, and NAA were added into MS media. Combined growth regulators (BA + auxin) were more effective in roots and nodes than leaves and cotyledons on the formation of shoot. More than 97％ of shoot formation was obtained on MS media containing BA and auxin. For the production of multiple shoot, nodes of Hovenia dulcis were used and effect of growth regulators on the formation of multiple shoot was evaluated on MS media. Highest shoots (5.3) of Hovenia dulcis were induced on MS media supplied with 0.1mg/ι BA and 0.1mg/ι NAA, and an average of 6.4 shoots per explant were obtained in 1/2 MS media containing same concentration and growth regulators. An average of 7 shoots per explant after 4 weeks of culture from nodes of Hovenia dulcis was produced on a woody plant medium(WPM) containing 0.1mg/ι BA and 0.1mg/ι NAA. Shoot length was 6.0 cm in average.