• Journal of The Korean Dental Society of Anesthesiology
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• v.7 no.2
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• pp.114-119
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• 2007

Background: Dental disabilities mean the poor cooperation for dental treatment because of patient's inherent disability, severe fear and anxiety, and communication problem. Sedation and general anesthesia are usually used for behavioral control in dentally disabled patients. In particular, sedation (conscious and deep) can help them to tolerate the proper dental treatment effectively and safely. Methods: From March 2002 to September 2007, total 35 sedation were carried out in 33 patients (male : female = 20 : 13) with dental disabilities at Seoul National University Dental Hospital and Hanyang University Medical Center. Patients' dental charts and sedation records were retrospectively reviewed. Results: Tooth extraction (19 cases) was the most common dental treatment performed under intravenous sedation (30 cases). Occasionally, inhalation sedation using Sevoflurane 1-2% was adapted (5 cases). Deep sedation (28 cases) was carried out using midazolam 2-3 mg bolus injection and propofol infusion via TCI (4.2 ${\pm}$ 0.9 mg/kg/h), and conscious sedation (7 cases) was carried out using midazolam bolus onlywithout severe complications. The duration of dental treatment was 25.5 ${\pm}$ 12.3 min and that of sedation was 43.2 ${\pm}$ 9.7 min. Conclusion: Sedation for dentally disabledpatients should be selected for effective behavioral control in conjunction with general anesthesia, considering the duration and pain-evoking potentials of dental treatment, the type and severity of patients' disabilities, and the experience of dental anesthesiologists altogether.

• Food Science and Preservation
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• v.20 no.3
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• pp.342-347
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• 2013

In recent years, polyphenol-rich herbs, fruits and processed foods, which are made of plant origin, have attracted much attention due to their potential health benefits. Pomegranate (Punica granatum L.) is an important source of bioactive compounds and has been used to treat diseases because of its medicinal properties. This research was focused on characterizing Korea's national cultivar and a similar product from California, USA. To evaluate their bioactive compounds and pharmacological activities, their anti-oxidation and cancer inhibition properties, as well as their organic acid and free sugar contents, were investigated. The national cultivar had low total sugar and high organic acid contents, contrary to the imported product. The results showed that the peel of national cultivar had high polyphenol and ellagic acid contents compared to imported product. The free radical scavenging capacity was evaluated via 2,2-diphenyl-1-picrylhydrazyl (DPPH) and its positive correlation with the total polyphenol contents was found. The anti-cancer activity of methanol extracts revealed growth inhibition against the prostate cancer cell. These results signify that while pomegranate, national cultivar, is more sour than the imported product, its health benefits could be excellent. Also, the polyphenol compound content of the non-edible part (such as the peel and the seed) was higher than that of the juice. Thus, it is suggested that the byproduct of the juice extraction could be potentially used in other fields such as medicine or dietary agents.

• The Korean Journal of Food And Nutrition
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• v.20 no.1
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• pp.14-19
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• 2007

Caffeine is one of the most well known stimulants which can potentially increase mental performance, release fatigue and decrease depression. Green beans from different soils and climates contain different levels of caffeine, and as well as extracted coffee with different roasting and extracting methods. An investigation looking at pH, acidity, extractable solid and caffeine contents was assessed according to roasting and extracting conditions of various coffee beans. Brazilian coffee beans did not show much variation in pH with respect to roasting and extracting temperature, however, acidity increased in low roasting and extracting temperatures. This was however most prominently observed in Ethiopian and Indonesian coffee beans. The large expansion of coffee bean cells renders them highly porous to the passage of water, consequently extracted solids were found to increase with increasing temperature. This was especially apparent in Columbian coffee which had the highest extracted solids. The amount of caffeine extracted from coffee beans also increased with the higher temperature extraction. The Indonesian and Vietnam robusta coffee varieties showed the highest caffeine content.

• Korean Journal of Food Science and Technology
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• v.26 no.4
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• pp.464-470
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• 1994

The biological activities of Humulus japonicus were extracted by water and methanol. Methanol was better solvent than water in the extraction for antimicrobial activities against six different species of bacteria and two yeasts. The methanol extract was systematically fractionated with various organic solvents which have different polarities. From the result of antimicrobial activities against six species of bacteria and two species of yeasts, methanol extract was superior to water extract. The methanol extract of Humulus japonicus showed antimicrobial activity against the all species of microorganisms tested except Escherichia coli . The butanol fraction of methanol extract showed antimicrobial effect on the all species tested. The minimal inhibition concentration(MIC) of the butanol fraction on the growth of microorganisms was ranged between $0.1{\sim}0.4%$. The water extract of Humulus japonicus did not show inhibition of the activity of trypsin but methanol extract showed inhibitory activity. The chloroform fraction of methanol extract showed comparatively higher trypsin inhibitory activity than other fractions. The concentration of 50% inhibition$(IC_{50})$ by chloroform fraction was 1.0 mg/ml. Enzyme-inhibitor complex formation was above 90% of the while for 20 min. It was revealed that methanol extract of Humulus japonicus inhibited peroxide production of lard and soybean oil as substrate by antioxidative test. The chloroform fraction of methanol extract had the highest activity. When 0.2% of chloroform fraction was added, induction period of soybean oil and lard were extended 15, 9 days, respectively.

• The Korean Journal of Pesticide Science
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• v.3 no.2
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• pp.54-59
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• 1999

In order to investigate the behavior of the herbicide metolachlor [2-chloro-6'-ethyl-N-(2-methoxy-1-methylethyl)aceto-O-toluidide] in fish, carps (Cyprinus carpio L.) were exposed to the herbicide at $LC_{10}$(1.93 mg/L) for 4 days. Metolachlor dissolved in water was absorbed rapidly into carps to mark the maximum concentration 6 hours after exposure. The amounts of the $^{14}C$-metolachlor and its metabolites absorbed in gall were much higher than those in the other parts, strongly suggesting that biliary excretion involving enterohepatic recirculation could be an important route for the elimination of metolachlor. The $^{14}C$-radioactivity distributed into aqueous phase fraction in test water and in carp extract was increased in time-dependent manner. Extraction rate of $^{14}C$ absorbed in carp tissues was decreased remarkably up to 6 hours after exposure, suggesting that the possible polar metabolites of metolachlor were transformed into the conjugates to form non-extractable bound residues.

• Microbiology and Biotechnology Letters
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• v.42 no.3
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• pp.219-224
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• 2014

In order to develop a new anti-diabetic ${\alpha}$-glucosidase inhibitor, we compared the ${\alpha}$-glucosidase inhibitory activity of the cell-free extracts of 48 strains of yeasts isolated from Korean fermented foods, and found that Pichia burtonii Y257-7 exhibited the highest ${\alpha}$-glucosidase inhibitory activity of 55.6%. The ${\alpha}$-glucosidase inhibitor was maximally produced when Pichia burtonii Y257-7 was cultured in LB broth (initial pH of 6.0) at $28^{\circ}C$ for 24 h. The ${\alpha}$-glucosidase inhibitor, partially purified by Sephadex G-50 gel permeation chromatography and systematic solvents extraction, revealed potent hypoglycemic effects in normal rats and streptozotocin-induced diabetic rats after the oral administration of starch.

• YAKHAK HOEJI
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• v.57 no.4
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• pp.258-264
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• 2013

Herbal medicine has been traditionally used in Asian countries for a long time. Many pharmacological effects are identified in the herbs and these herbs are believed to be safe for human. However, the safety or adverse effect of some traditional herbal medicines has not been established. We have chosen Cyperi rhizoma based on the Korea Herbal Pharmacopoeia and which have been widely used for an anti-inflammatory effect in Korea. The object of the study was to evaluate safety of Cyperi rhizoma in rats. The aqueous extract of Cyperi rhizoma was prepared according to the standard hot water extraction method of the Korea Pharmacopoeia. In the sub-chronic study, the aqueous extract of Cyperi rhizoma was orally administered once daily as 0, 125, 250, 500, 1000 and 2000 mg/kg/day to male and female F344 rats for 13 weeks. There were no treatment related abnormalities in mortality, clinical signs, food consumption, ophthalmologic examination, hematology, serum chemistry, urinalysis, gross observation, organ weight and histopathologic examination. In conclusion, The NOAEL (No Observed Adverse Effect Level) for Cyperi rhizoma aqueous extract was determined as more than 2000 mg/kg/day in the present experimental condition.

• Food Science and Preservation
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• v.14 no.6
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• pp.702-708
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• 2007

The effects of pectinase treatment and other processing conditions on juice yield from Rubus coreanus, and physicochemical changes during alcohol fermentation, were investigated. The yield from R. coreanus increased by 8.60% with Pectinex 100L treatment (500 ppm, 30 min) compared to a control group. The soluble solid content in the group fermented at $24^{\circ}Brix$ by addition of sucrose (24B-group), and the group fermented at $8^{\circ}Brix$ by addition of 16% sucrose after 4 days of fermentation (8B-group) decreased to $8.2{\sim}8.3$ and $7.7{\sim}8.0%$ after 10 days of fermentation, respectively, and no significant differences were observed with Pectinex 100L treatment. Initial titratable acidity in the enzyme treatment was slightly higher ($1.18{\sim}1.22%$) than for the control group (1.02%). The initial $L^*$ and $b^*$ values of R. coreanus juice decreased with enzyme treatment, and the $a^*$ value increased, but the color difference (${\Delta}E$) between the control and enzyme treatment gradually decreased with fermentation time. The ethanol contents in the 24B-group and the 8B-group were $16.01{\sim}16.22%$ and $13.29{\sim}13.52%$, respectively, after 10 days of fermentation. The methanol contents in the enzyme treatment and the control were $0.359{\sim}0.404$ and $0.520{\sim}0.604$ mg/mL, respectively, and within standard regulations (1 mg/mL).

• Food Science and Preservation
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• v.14 no.3
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• pp.308-314
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• 2007

To investigate effects of fermentation on volatile components, we analyzed volatile organic compounds of raw and fermented Rhus verniciflua S. bark. A 50%(w/v) sugar solution was used for fermentation. Volatile organic compounds of raw and fermented Rhus verniciflua S. were extracted by the simultaneous steam distillation and extraction(SDE) method, with a mixture of n-pentane and diethylether(1:1, v/v) and analyzed by gas chromatograph-mass spectrometer. A total of 51 and 27 volatile organic compounds were detected in raw and fermented samples, respectively, and were mainly alcohols. Compounds such as ethyl acetate, 2-methyl-3-buten-2-ol, 3-methylbutanal, 1-octen-3-o1, 3-methyl-2-butanone, hexanal and pentanal were detected as the primary compounds in the raw sample. The fermented sample showed sour different volatile compounds, such as ethanol, ethyl acetate, ethyl lactate and 3-methylbutanol. Thus, a number of volatile organic compounds were synthesized after fermentation of Rhus verniciflua S. bark.

• Journal of Microbiology and Biotechnology
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• v.26 no.6
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• pp.989-998
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• 2016

Acidic endo-polygalacturonases are the major part of pectinase preparations and extensively applied in the clarification of fruits juice, vegetables extracts, and wines. However, most of the reported fungal endo-polygalacturonases are active and stable under narrow pH range and low temperatures. In this study, an acidic endo-polygalacturonase (EPG4) was purified and characterized from a mutant strain of Penicillium oxalicum. The N-terminal amino acid sequence of EPG4 (ATTCTFSGSNGAASASKSQT) was different from those of reported endo-polygalacturonases. EPG4 displayed optimal pH and temperature at 5.0 and 60-70℃ towards polygalacturonic acid (PGA), respectively, and was notably stable at pH 2.2-7.0. When tested against pectins, EPG4 showed enzyme activity over a broad acidic pH range (>15.0% activity at pH 2.2-6.0 towards citrus pectin; and >26.6% activity at pH 2.2-7.0 towards apple pectin). The K_m and V_max values were determined as 1.27 mg/ml and 5,504.6 U/mg, respectively. The enzyme hydrolyzed PGA in endo-manner, releasing oligo-galacturonates from PGA, as determined by TLC. Addition of EPG4 (3.6 U/ml) significantly reduced the viscosity (by 42.4%) and increased the light transmittance (by 29.5%) of the papaya pulp, and increased the recovery (by 24.4%) of the papaya extraction. All of these properties make the enzyme a potential application in the beverage industry.