• BMB Reports
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• v.34 no.5
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• pp.446-451
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• 2001

The interaction of cytochrome c with binary phospholipid mixtures was investigated by solid-state $^2H$- and $^{31}P$-NMR. To examine the effect of the interaction on the glycerol backbones, the glycerol moieties of phosphatidylcholine (PC), and cardioliph (CL) were specifically deuterated. On the binding of cytochrome c to the binary mixed bilayers, no changes in the quadrupole splittings of each of the components were observed for the PC/PG, PE/CL and PE/PG liposomes. In contrast, the splittings of CL decreased on binging of protein to the PC/CL liposomes, although those of PC did not change at all. This showed that cytochrome c specifically interacts with CL in PC/CL bilayers, and penetrates into the lipid bilayer to some extent so as to perturb the dynamic structure of the glycerol backbone. This is distinctly different from the mode of interaction of cytochrome c with other binary mixed bilayers. In the $^{31}P$-NMR spectra, line broadening and a decrease of the chemical shift anisotropy were observed on the binding of cytochrome c for all binary mixed bilayers that were examined. These changes were more significant for the PC/CL bilayers. Furthermore, the line broadening is more significant for PC than for CL in PC/CL bilayers. Therefore, it can be concluded that with the polar head groups, not only CL but also PC are involved in the interaction with cytochrome c.

• Food Science and Biotechnology
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• v.16 no.6
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• pp.1006-1010
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• 2007

This study investigated changes in the chemical and functional components of germinated rough rice for the development of functional foods. The chemical components that were determined for 'Ilpum', 'Goami2', 'Keunnun', and 'Heugkwang' rough rice cultivars included dietary fiber, free sugars, free amino acids, and functional components such as tocopherols and ${\gamma}$-oryzanol. The crude protein, fat, total dietary fiber, and free sugar contents of the rough rice increased significantly after germination. The essential amino acid content was particularly increased. After the germination of the 'Ilpum', 'Goami2', 'Keunnun', and 'Heugkwang' varieties, the following increases were found: ${\gamma}$-aminobutyric acid increased 2.4, 2.5, 6.1, and 3.4 times, respectively; ${\alpha}$-tocopherol, ${\alpha}$-tocotrienols, and ${\gamma}$-tocotrienols increased significantly; and ${\gamma}$-oryzanol content increased 0.8, 1.1, 1.5, and 1.2 times, respectively. Thus, germinated rough rice has the potential to be used as a healthy and functional food ingredient.

• Physical Therapy Korea
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• v.16 no.3
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• pp.1-8
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• 2009

It is important to find the effective position for cough and sputum clearance in respiratory physical therapy. The purpose of this study was to compare the changes in peak expiratory flow (PEF), forced expiratory volume in 1 second ($FEV_1$), and peak cough flow (PCF) related to functional level and measurement position in patients with Duchenne muscular dystrophy. Twenty one subjects were classified into three functional levels, and measurements was undertaken in three different measurement positions (upright sitting, $45^{\circ}$ reclining and supine). Vitalograph PEF/FEV DIARY was used to measure PEF and $FEV_1$, and Ferraris Pocket Peak was used to measure PCF. Mixed two-way analysis of variance and Bonferroni post-hoc test were used for statistical analysis. The results of the study were as follows: 1) Significant main effects for measurement position were found. 2) PEF was the highest in upright sitting, followed by $45^{\circ}$ reclining, and supine in order. 3) $FEV_1$ in upright sitting and $45^{\circ}$ reclining were significantly greater compared with that in supine. 4) PCF in upright sitting and $45^{\circ}$ reclining were significantly greater compared with that in supine. 5) No significant main effects for functional level were found in PEF, $FEV_1$, and PCF. 6) No significant functional level by measurement position interactions were found in PEF, $FEV_1$, and PCF. Therefore, it is concluded that upright sitting and $45^{\circ}$ degree reclining positions are recommended for effective cough and sputum clearance.

• PNF and Movement
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• v.19 no.2
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• pp.233-242
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• 2021

Purpose: The purpose of this study was to determine the changes in foot contact area and pressure when walking with a functional insole that emphasizes the Hallux point as compared to a general insole. Methods: In this study, an experiment was conducted to investigate changes in plantar pressure and contact area for a functional insole that emphasized the Hallux point as compared to a general insole. A lower extremity robot was used for walking reproduction. First, the gait sequence according to the two insoles was determined through a randomized controlled trial comparison. According to the sequence procedure, the insole was attached to the shoe and then worn on the right side of the lower extremity robot for gait reproduction at a normal gait speed of 20 steps per minute. After programming the robot to walk, the experiment was carried out. The result value was determined by averaging the pressure and area data of the fore and rear foot measures after walking at 20 steps per minute. Results: The functional insole that emphasized the hallux point significantly increased the forefoot and rearfoot contact area (p < 0.05) and significantly decreased the forefoot and rearfoot contact pressure (p < 0.05) compared to the general insole. Conclusion: A functional insole that emphasizes the hallux point does not collapse the medial longitudinal arch during gait, increasing foot stability and reducing fatigue. Thus, this functional insole needs to be widely used clinically.

• Journal of the Korean Society of Physical Medicine
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• v.17 no.3
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• pp.87-95
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• 2022

PURPOSE: This study examined the impact of functional group cooking activities on the depression and interpersonal relationships of stroke patients with psychological impairments. METHODS: Ten stroke patients were divided into an experimental group and a control group and participated in this study from October 2015 to January 2016. The experimental group and control group each comprised five stroke patients. Traditional occupational therapy was given to the control group and the experimental group undertook the cooking activity. Depression changes were measured using the Beck depression inventory (BDI), and the interpersonal relationships were evaluated using the relationship change scale. RESULTS: The findings indicate that, first, there was a significant difference in the depression changes in both groups before and after the intervention. Second, after the intervention, the interpersonal relationships of the experimental group showed a higher mean change value and were significantly higher than the control (experimental: 22.4, control: 4, p < .05). In contrast, there was no change in the depression status between the two groups. CONCLUSION: Functional group cooking activities appear to be more effective in improving interpersonal relationships than traditional occupational therapy. However, to establish that functional group cooking activities are linked to improvements in the depression status and interpersonal relationships of the participants, further studies would be needed with more extensive group activities and larger sample sizes.

• The korean journal of orthodontics
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• v.22 no.3 s.38
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• pp.703-713
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• 1992

Researches in pathologic entities and syndromes that describe temporomandibular joint (TMJ) or TMJ-related pain and dysfunction, have been hampered by confusion and conflict over the pathogenesis of myofascial and joint pain, the character and causes of joint noises, and the lack of scientific methods. Investigators have more recently correlated clinical diagnosis and arthrographic and surgical findings to demonstrate 'internal derangements' of the TMJ. It is thought that the structural and functional changes characteristic of internal derangements constitute the principal pathologic entity of the TMJ. Cephalometric data from a group of 34 subjects with documented functional changes in the TMJ were compared with those of a group of 35 subjects from a control sample. The results were as follows: 1. Comparison of a group which shows Class I relationship, there was a tendency to show clock-wise rotation of mandible and linguoversion of upper and lower anterior teeth in the experimental sample. 2. Excluding the vertical relationship, there was a tendency to show low values of the lingual surface slope of the upper central incisor and high values of the interincisor angle in the experimental sample.

• The Journal of Korean Physical Therapy
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• v.29 no.4
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• pp.164-168
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• 2017

Purpose: Functional electrical stimulation (FES) is a device that activates the sensorimotor cortex through electrodes attached to the surface of the skin. However, it is difficult to expect positive changes if the recipient is not attentive to the motion. To complement the perceived cognitive limitations of FES, we attempted to investigate the changes of sensorimotor cortex activity by simultaneously providing action observation with FES. Methods: Electroencephalogram was measured in 28 healthy volunteers. Relative band power over the sensorimotor cortex was analyzed and compared in three conditions: during rest, during FES alone, during action observation with FES. Results: The results showed significant differences in each relative band power. Relative alpha power and relative beta power were the lowest by application of FES combined with action observation, while the relative gamma power was the highest. Conclusion: These results suggest that combining FES with observation could be more effective than FES alone in neurorehabilitation.

• Korean Journal of Food Science and Technology
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• v.49 no.1
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• pp.56-62
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• 2017

The purpose of this study was to determine how seeding time changes the properties of soybean products meju and doenjang. Soybeans were seeded on the last day of May (5L), on the mid day of June (6M), and on the last day of June (6L), respectively. The 5L soybeans experienced a distinguishing hot and humid climate at the ripening stage, and these climate conditions resulted in smaller seed sizes. Fermentation briskly progressed in all doenjang until 120 days, and the 5L doenjang exhibited the lowest fermentation efficiency. The 5L soybeans showed the highest GABA, polyphenol contents, and ACE inhibitory activity, and the 6M soybeans showed the highest radical scavenging activity among the groups tested. In doenjang, the functional properties generally increased as the aging time approached the $120^{th}$ day, and the 6M doenjang showed the highest functional properties at the $120^{th}$ day. Therefore, 6M soybeans had the most appropriate characteristics when producing doenjang.

• The Korean Journal of Food And Nutrition
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• v.27 no.4
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• pp.684-691
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• 2014

This study was carried out to investigate the antioxidant activity and changes in major functional components of fermented Gastrodia elata Blume. Fermented G. elata Blume powder by Phellinus linteus repeated thrice ($3^{rd}$ FGP) showed more DPPH radical scavenging activity than a non-fermented G. elata Blume powder (NFGP), and once fermented G. elata Blume powder ($1^{st}$ FGP) at a concentration of 500 and 1,000 ppm. Free radical scavenging activity of $3^{rd}$ FGP was similar to that of BHA at a dose of 1,000 ppm. Moreover, the ABTS radical scavenging activity of the $3^{rd}$ FGP increased compared to NFGP and $1^{st}$ FGP at a concentration of 31.25 ppm. Total polyphenols and flavonoid contents were increased as fermentation progressed. Ergothioneine content was increased more than 8 times in the $1^{st}$ FGP, 3 times in the $3^{rd}$ FGP, respectively than NFGP. In conclusion, this study indicated that the antioxidant activity and functional component contents of G. elata Blume were increased depending on the fermentation number.

• Food Science and Biotechnology
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• v.18 no.6
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• pp.1336-1341
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• 2009

Quantitative changes in functional constituents of waxy corn (Zea mays L.) by 5 different thermal pretreatments, including roasting, steaming, microwave, puffing, and extruding, were determined and compared with those of the raw waxy corn. There were no significant differences in fatty acid compositions among the corn treated with 5 thermal treatments. Levels of $\alpha$- and $\gamma$-tocopherols, soluble amino acids, and phytosterols decreased by thermal treatments, while those of p-coumaric and ferulic acids considerably increased by thermal treatments. In particular, the contents of tocopherols and phytosterols, and souble amino acid decreased significant in the steaming and puffing processes, respectively, whereas those of 2 free cinnamic acids increased significantly in the steaming and puffing processes. The extruding process showed smaller quantitative changes in tocopherols, phytosterols, and hydroxycinnamic acid derivatives compared to other heat pretreatments. These results suggest that the extruding process have a positive effect on valuable phytochemicals in waxy corn.