• Physical Therapy Rehabilitation Science
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• v.3 no.2
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• pp.86-92
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• 2014

Objective: Whole body vibration (WBV) and plyometrics are common training techniques which increase strength, blood flow, and lower body force and power. The effects these techniques have on sedentary population is unknown. It is our aim to assess the effectiveness of WBV and plyometrics on sedentary population. Design: Experimental study. Methods: Twenty-seven sedentary subjects were assigned to either the control group, jumping only group, or jumping with vibration group. Jump height (myotest or vertec), velocity, force, blood lactates, and rating of perceived exertion (RPE). Subjects were measured on the initial, seventh, and eighteenth visits. Control group attended measurements only. Jumping only and jumping with vibration groups performed jumping from a vibrating platform to a surface 7 1/2 inches higher for 3 bouts of 20 seconds. Each subject in jumping only and jumping with vibration groups attended three times per week for six weeks. Vibration was set at 40 Hz and 2-4 mm of displacement. Results: There was no significant change among groups in force, velocity, vertec height, and myotest height. However there was a significant increase in vertec height from initial to final measure (p<0.05) for jumping with vibration group. RPE was significantly higher between control group and jumping with vibration group after intervention (p<0.05). Conclusions: WBV with vibration increased jump height. Jumping with vibration group experienced increased exertion than for controls. WBV with plyometrics had no effect on force, velocity, blood lactates, or calculated jump height. Further studies controlling for initial measure of blood lactates and using an external focus may be necessary to elicit velocity, force and jump height changes.

• Microbiology and Biotechnology Letters
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• v.23 no.5
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• pp.609-616
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• 1995

Effects of lactate concentration, temperature, counter ions, pH as well as voltage (current) in batch electrodialysis (ED) experiments with a 3-compartment unit were investigated. The applied voltage was found to be the most critical factor as expected. The electrodialysis rate increased with the lactate concentration of the source solution. The amount of lactate transferred was limited by the lactate concentration difference between cathode and permeate compartments. The electrodialysis rate did not heavily depend on temperature change. The electrodialysis rate of NH$_{4}$-lactate was faster than that of Na-lactate and both lactates showed the highest electrodialysis rate at a pH of 4.0. A little amount of non-ionic glucose diffused through the anionic membrane to the permeate compartment. To test the effectiveness of the in situ recovery of lactic acid from fermentation broth by ED, three cases of batch culture were carried out; pH control only, ED only, and pH control and ED. The case with both pH control and ED was more efficient than that with pH control only in the aspects of productivity and product yield.

• Proceedings of the Membrane Society of Korea Conference
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• 2004.11a
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• pp.263-266
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• 2004

An experimental study was carried out on the recovery of ammonium lactate from simulated fermentation brothby desalting electrodialysis (DSED). All experiments, using AM-1 and CM-1 membranes, were operated in a constant current and a subsequent constant-voltage mode, and the switching point was determined based on the previous results. The effects of operating conditions such as operating current, initial feed concentration, and initial feed pH were investigated. Increased operating current resulted in a decreased operating time but an increased energy consumption per unit amount of ammonium lactate recovered. As the initial feed concentration was increased, the operating time increased while energy consumption decreased. The operating time and energy consumption slightly decreased as the initial feed pH was increased up to 6.0. However, no significant influences on the recovery of ammonium lactate were observed over 6.0. The rejections of acetate, glucose, and proteins were $10\%,\;93\%,\;and\;98\%$, respectively. Sulfate was not rejected at all.

• Journal of Korean society of Dental Hygiene
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• v.17 no.3
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• pp.381-394
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• 2017

Objectives: This study aims to evaluate carbonated drinks induced dental caries with qualitative analysis and to compare with oral organic acids including lactate, acetate, propionate, formate, butyrate, pyruvate and valerate which cause caries when taking either 10% sucrose drinks or carbonated drinks. Methods: Saliva was collected from six study subjects before and after (start, 5, 10, 30 minutes) taking water intake upon (A) 10% sucrose intake, (B) 10% sucrose intake, and (C) carbonated drink intake, then they were centrifuged at 1,200 rpm followed by removing bacteria and enzymes with syringe filtering, performing a qualitative analysis with HPLC conductivity detection (GP50 gradient pump, ED 50 detector) after saliva pre-treatment under isocratic 100 mM NaOH mobile phase. Results: Higher risk of dental caries was evaluated in order of C>B>A, with the results of total oral organic acids' concentration, lactates of organic acids and organic acids produced after 5 minutes from the 3 types of drinks intake. Conclusions: Carbonated beverages were estimated to develop higher dental caries induction than beverages containing 10% sucrose because of the high organic acid concentration in the mouth after its intake.

• Journal of Fisheries and Marine Sciences Education
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• v.15 no.1
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• pp.57-66
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• 2003

The purpose of the present study was to investigate physicochemical changes in olive flounder and korean rockfish muscle subjected to the cold brine, and to find the optimal immersion condition. Effects of various immersion conditions in a sliced raw fish quality were investigated in the rigor index, breaking strength, ATP related compounds, and lactate accumulation in the muscle. The onset of rigor-mortis was accelerated by the increase of immersion time. Also, the time reaching full rigor was shortened remarkably too. However, the rigor index of samples immersed in the cold brine decreased more than that of samples killed instantly. Rigor index was the highest in samples killed instantly, followed by 2.5 min, 5min, 7.5 min, 10 min and 15 min in order. Breaking strength of all samples immersed in the cold brine decreased significantly after reaching the maximum values. The content of ATP related compounds in olive flounder, korean rockfish were $12.0{\mu}mole/g$ and $8.3{\mu}mole/g$, respectively. However, ATP decreased in the samples immersed in the cold brine. The content of ATP was lower, at the optimal condition and then it was increased. Also, lactates increased, at the optimal condition and then it decreased, in contrast with the ATP. The results suggested that the optimal immersion condition of olive flounder and korean rockfish was at -${12.5}^{\circ}C$ for 5min.

• Journal of Korean Neurosurgical Society
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• v.63 no.6
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• pp.689-697
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• 2020

Objective : Cerebral edema is the predominant mechanism of secondary inflammation after intracerebral hemorrhage (ICH). Pioglitazone, peroxisome proliferator-activated receptor gamma agonist has been shown to play a role in regulation of central nervous system inflammation. Here, we examined the pharmacological effects of pioglitazone in an ICH mouse model and investigated its regulation on NLRP3 inflammasome and glucose metabolism. Methods : The ICH model was established in C57 BL/6 mice by the stereotactical inoculation of blood (30 µL) into the right frontal lobe. The treatment group was administered i.p. pioglitazone (20 mg/kg) for 1, 3, and 6 days. The control group was administered i.p. phosphate-buffered saline for 1, 3, and 6 days. We investigated brain water contents, NLRP3 expression, and changes in the metabolites in the ICH model using liquid chromatography-tandem mass spectrometry. Results : On day 3, brain edema in the mice treated with pioglitazone was decreased more than that in the control group. Expression levels of NLRP3 in the ICH model treated with pioglitazone were decreased more than those of the control mice on days 3 and 7. The pioglitazone group showed higher levels of glycolytic metabolites than those in the ICH mice. Lactate production was increased in the ICH mice treated with pioglitazone. Conclusion : Our results demonstrated less brain swelling following ICH in mice treated with pioglitazone. Pioglitazone decreased NLRP3-related brain edema and increased anaerobic glycolysis, resulting in the production of lactate in the ICH mice model. NLRP3 might be a therapeutic target for ICH recovery.

• Nutrition Research and Practice
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• v.17 no.4
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• pp.762-779
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• 2023

BACKGROUND/OBJECTIVES: Mediterranean diet is an environmentally friendly and healthy diet model. The diet offers many vegetables, fruits, nuts, and olive oil to consumers. In addition, it provides moderate amounts of fish and chicken, smaller quantities of dairy products, red meat, and processed meat. The Mediterranean diet has a high anti-inflammatory and antioxidant content, and it causes many physiological changes that can provide a physical performance advantage. This study examined the effects of a 15-day menu, which was planned using foods with a low acid load within the Mediterranean diet rules, on the exercise performance, lactate elimination, anthropometric measurements, and body composition. SUBJECTS/METHODS: Fifteen professional male athletes between the ages of 13 and 18, who were engaged in ski running, were included in the experimental study. Dietary intervention was applied for 15 days. The athlete performances were evaluated by applying the vertical jump test, hand grip strength, 20 meters shuttle run test, and Borg fatigue scale. After the shuttle run test (every 3 min for 30 min), blood was drawn from the finger, and the lactate elimination time was calculated. Performance and lactate measurements, body analysis, and anthropometric measurements were taken before and after dietary intervention. RESULTS: The vertical jump height and hand grip strength increased after the intervention (P < 0.05). The test duration, total distance, the number of shuttles, and maximum oxygen consumption parameters of the shuttle run test increased (P < 0.05). After the intervention, the athletes' perceived fatigue scores decreased in several stages of the shuttle run test (P < 0.05). The lactate elimination time and athlete's body composition were similar in repeated measurements (P > 0.05). In the last measurements, the upper middle arm circumference decreased while the height of the athletes increased (P < 0.05). CONCLUSIONS: These results show that the Mediterranean diet is a safe and feasible dietary approach for aerobic performance and strength increase.

• Food Science of Animal Resources
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• v.29 no.1
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• pp.99-107
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• 2009

The study was performed to evaluate the product quality and shelf-life effect of low-fat comminuted sausages (LFS) manufactured with sodium lactate (SL, 2%), grapefruit seed extract (GSE, 0.2%) and Lentinus edodes (LE) powder (0.25%) alone or in combination. Addition of LE powder lower than 0.25% did not affect the product quality and sensory characteristics (p>0.05). However, LFS containing 2% SL in combined with 0.2% GSE inhibited the growth of inoculated Listeria monocytogenes during refrigerated storage for 8 wk. During refrigerated storage, pH decreased until 2 wk of storage and then increased thereafter. In addition, lightness decreased up to the 1st wk and then increased thereafter. However, redness value was the lowest at 8 wk, and expressible moisture (%) was decreased with increased storage time. Purge loss (%) was gradually increased over 8 wk of storage. Microbial counts of Listeria monocytogenes increased as storage time increased. Based on these results, LFS could be manufactured with LE powder (0.25%) and the addition of SL (2%) in combination with GSE (0.2%) inhibited the growth of Listeria monocytogenes during refrigerated storage of LFS.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.2
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• pp.136-144
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• 2003

This study was conducted to investigate the effect of 0.5% calcium lactate(CaL) on the fermentation of dough and quality and shelf-life of bread. Calcium lactates(CaL-A and CaL-P) were prepared from ash of black snail which contained shell and tissue together(ABS) and powder of the snail(PSB). pH of dough with the CaLs were higher than that of the control md, volume of the dough, loaf volume of bread were lower than those of the control products. But the volumes were almost the same when the pH of the dough were adjusted to pH 5.5. Mean calcium contents of treated bread (39.36~49.70 mg/100 g) were higher than that of control products(13.43 mg/100 g). There was no difference in Hunter $L^{*}$, $a^{*}$, $b^{*}$ values between the control and the treated group. Hardness and gumminess of CaL-A treated bread were the highest, but springiness and cohesiveness were the lowest. All the attributes showed no difference in case of pH adjustment(pH 5.5). The smaller pore and larger air cell with rough surface were observed in the CaL treated bread by SEM analysis. Sensory scores of CaL treated bread showed relatively lower values than those of the control products, but the scores increased by pH adjustment. The shelf-life of bread with CaL-P and CaL-A at 2$0^{\circ}C$ were 4 and 3 days, respectively, while that of the control group 1 day.day.y.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.2
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• pp.412-419
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• 2004

To investigate the utilization of calcium lactates (CaL) as coagulants for tofu manufacture, the quality characteristics and shelf-life of tofu made by CaL-P (black snail powder) and CaL-A (black snail ash) were investigated and compared to calcium chloride (CC), magnesium chloride (MC), calcium sulfate (CS ) and standard calcium lactate (CaL-S). And also, total microbe and turbidity of the tofu were determined during storage at 1$0^{\circ}C$. Coagulation ability of CaL-A was the highest, and the ability of CaL-P was higher than that of CaL-S. Yield of CaL-A tofu was similar to those of CS and CC tofu, while the yield of CaL-P tofu was 50% compared to that of CC. L＊ value of CaL-P tofu was lower, but a＊ and b＊ values were higher than those of other tofus. The hardness of tofu showed in the order of CaL-S>CS>CC>CaL-P>MC>CaL-A, while the cohesiveness showed in the order of MC>CaL-S>CC>CS>CaL-P>CaL-A. Calcium contents were 57 mg% in MC tofu, 174 mg% in CS tofu, 116 mg% in CaL-S tofu, 95 mg% in CaL-A tofu and 172 mg% in CaL-P tofu. From the results of microscopic observations, the lower hardness showed the more soft and the smaller particle. The particle of CaL-A tofu was small and uniformity but the size of CaL-P and CC tofu showed coarse. Sensory quality of CaL-P and -A tofu were better than the other tofu evaluated by texture, springiness, flavor and overall taste. The shelf-life estimated by total microbe was 4∼6 days in CC, MC, CS, CaL-S and CaL-A tofu, but 8 days in CaL-P tofu at 1$0^{\circ}C$. From the above results, the CaL-P and -A may believe to use as coagulant for tofu manufacture due to its softened taste and enhanced shelf-life, and higher calcium content which has higher absorbability in human body.