• Biotechnology and Bioprocess Engineering:BBE
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• v.11 no.3
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• pp.240-244
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• 2006

To develop a health-aid preparation of Chinese yam (Dioscorea batatas Decne), lactic acid fermentation was attempted using a mixed starter comprising of Lactobacillus acidophilus, Streptococcus thermophilus, and Bifidobacterium bifidus. The anaerobic fermentation of a 5% Chinese yam flour suspension gave a uniform suspension of pH 4.35, containing $7.76{\times}10^6 CFU/mL$ lactic acid bacteria (LAB), and which was found to be acceptable to the panel from a sensory assessment. During the administration of the lactic acid fermented (LAF) Chinese yam to Sprague Dawley rats for 6 weeks, a smaller body weight gain, but greater excretion of feces were observed, implying the creation of a healthy gastrointestine on the administration of LAF Chinese yam, which was also confirmed by the gastrointestinal motility of the feed in rats fed on LAF Chinese yam. The constipation induced by loperamide was further suppressed in a rat group fed on a LAF Chinese yam diet, which was qualified from healthy gastrointestinal flora established by LAB. A serochemical analysis revealed a slight improvement in the blood glucose, neutral lipid and total cholesterol concentrations on administration of LAF Chinese yam, suggesting LAF Chinese yam could be served as a healthy-aid preparation, even for hyperglycemia or hyperlipidemia patients.

• Child Health Nursing Research
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• v.22 no.2
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• pp.153-162
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• 2016

Purpose: It is critical that evidence from research is applied to everyday nursing practice to improve the quality of care and health outcomes. Aims of this study were to review high-risk infant related studies published in major nursing and non-nursing journals in Korea and to assess the quality of intervention studies. Methods: Through the Korean literature search engine of RISS.KR the authors identified 132 studies, and two researchers evaluated each of these studies using the analysis criteria. The quality of intervention studies was assessed using the van Tulder Scale. Results: Among the studies, 40.2% were either thesis or dissertation and 86.4% were quantitative studies. Convenience sampling was the most commonly used sampling method. All experimental studies were quasi-experiment except one pre-experiment study. Sensory stimulation and kangaroo care were the most common interventions for high-risk infants. Over half of the intervention studies were assessed to be "low risk of bias" but both randomization and blinding processes were not adequately satisfied in most of the studies. Conclusion: Findings of this study suggest that high-risk infants are more likely to be recruited for experimental studies but types of interventions were very limited. To provide evidence-based care for high-risk infants, rigorously conducted experimental studies should be encouraged.

• Journal of the Ergonomics Society of Korea
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• v.35 no.5
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• pp.343-359
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• 2016

Objective:In this study, we designed working clothes for livestock farmers to wear in spring and autumn to improve their work efficiency, conducted a physiological test on their performance, and evaluated their comfort. Background: In recent years, livestock farming in Korea has expanded, yet farmers' safety and sanitation levels remain low in hazardous environments that include organic dust, toxic gas, and heat stress, as well as the risk of accidents. Furthermore, most livestock farmers wear ordinary or dust-resistant clothes that are unsuitable for rearing livestock and compromise their safety and health. Thus, it is important to design specialized working clothes for livestock farmers that are comfortable and that minimize their health and safety risks. Method: To this end, we examined the literature on livestock (poultry, swine, and cattle) farmers' safety and sanitation issues, designed appropriate working clothes, and tested them in terms of sensory feel, physiological response, and subjective comfort. Results: The respondents expressed satisfaction with the new working clothes. The results of a physiological test showed a decline in temperature and humidity inside the clothes, a lower pulse rate, and a lower oxygen intake compared to the measurements taken when famers wore their previous working clothes. This indicates a fall in heat stress and fatigue, which was mostly consistent with the results of the assessment of subjective comfort. Conclusion: The results of the analysis show an improvement in the comfort of the new working clothes compared to the dust-resistant clothes that are widely worn. Based on this study, the new working clothes need to be further tested and evaluated to improve the design. Application: This study is expected to contribute to designing better working clothes for livestock farmers.

• The Korean Journal of Food And Nutrition
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• v.21 no.3
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• pp.312-319
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• 2008

The principal objective of was to assess the effects of herb extracts on the antioxidant activity and quality characteristics of Maejakgwa. The total phenolic and flavonoid contents were found to be the highest by a significant degree in the rosemary, lavender, thyme, lemon balm and olive samples, in order. With regard to electron donating ability, increasing concentrations of added herbs resulted in a more significant rise in the DPPH radical scavenging effect in a range of concentrations of between $100{\sim}1000{\mu}g/m{\ell}$. In particular, the rosemary, lavender, and thyme samples were shown to be lower in antioxidant activity than ascorbic acid, but higher than a-tocopherol, thus the antioxidant activities detected in the rosemary, lavender, and thyme samples were considered to be excellent. With regard to reducing ability, increases in the concentration of added herb extract resulted in significant growth. However, the anti-oxidative activity detected in the rosemary extract was indicated to be superior even to that of $\alpha$-tocopherol when added to concentrations of $500{\sim}1,000{\mu}g/m{\ell}$. In our assessment of external appearance, color, flavor, texture, and overall quality, the highest preference was seen in the control group and in the group with 2% added rosemary extract. The lowest score was earned in the group with a 5% addition of rosemary. The functional ingredients and antioxidant activities of the samples were excellent. Our results appear to indicate that rosemary has some value as a natural antioxidant that can prevent oxidation in food.

• Food Science of Animal Resources
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• v.31 no.4
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• pp.491-496
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• 2011

The purpose of this study was to examine the effect of a crude protease from Bacillus polyfermenticus on tenderizing pork meat. A B. polyfermenticus protease was characterized, and pork loin samples were treated in solutions containing different enzymes (papain and proteases from Aspergillus oryzae and B. polyfermenticus) and stored for 24, 72, or 168 h at $4^{\circ}C$. Each treated sample was subjected to a quality assessment. B. polyfermenticus protease activity was lower than that for other enzymes tested, although it easily hydrolyzed the meat protein. The optimum temperature and pH for the activity of this protease were $50^{\circ}C$ and pH 7.0. The meat tenderizing activity of the protease from A. oryzae was higher than that of papain and the B. polyfermenticus protease. The fragmentation index of the enzyme-treated with the B. polyfermenticus protease was higher than that of the control. A sensory evaluation was not different between meat treated with proteases, but the overall tenderness of enzyme-treated meats was higher than that of the controls. Therefore, the B. polyfermenticus protease, papain, and the A. oryzae protease appear to be suitable for use as meat tenderizers.

• Food Science of Animal Resources
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• v.35 no.3
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• pp.339-349
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• 2015

The objective of this study was to identify lactic acid bacteria (LAB) isolated from kimchi and to evaluate its characteristics and functional properties for application in fermented dairy products as a probiotic or commercial starter culture. Eight stains isolated from kimchi were selected through an investigation of phenotypic characteristics. Two strains (DK211 and DK303) were identified as Lactobacillus plantarum, another two (DK207 and DK215) as Lactobacillus paracasei, and one (DK301) as Lactobacillus sakei. The remaining three strains were identified as species of Weissella. All selected Lactobacillus strains had acid and bile tolerance, even though there was wide variation in the ability of each strain. DK303 showed a remarkably higher proteolytic activity. There were no significant differences in β-galactosidase activity among the tested strains, except that DK301 showed no activity. Auto-aggregation varied between 82.1 and 90.0%, and hydrophobicity values ranged from 0.5 to 51.6%.The strongest auto-aggregation and hydrophobicity were observed in DK211. All selected strains showed better 1,1-diphenyl-2-picrylhydrzyl (DPPH) scavenging activity than commercial strains. DK211, DK215, DK301, and DK303 had effective inhibitory activity against all pathogens tested except E. coli. When selected strains were used for yogurt preparation as a single starter culture, the time required to reach target titratable acidity (0.9) was 11-12 h. The yogurt fermented with DK211 had favorable panelists ratings for most sensory attributes, which were comparable with yogurt fermented with a commercial strain. The results suggest that strains isolated from kimchi could be potential probiotic and starter cultures for use in yogurt manufacturing.

• Journal of the Korean Society of Physical Medicine
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• v.7 no.4
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• pp.481-491
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• 2012

PURPOSE: This study find out the effect of improved two point discrimination (TPD), hand function and activities of daily living (ADL) performance through tactile stimulus of upper limb (U/L) in impaired characteristics of stroke METHODS: We selected 26 stroke patients in BMH who has problems with neglect, sensory and motor deficits. Patients were divided into 3 group with neglect group (NG), sensorimotor deficits group (SMG) and motor deficit group (MG). To compare each group we used assessment tools such as two point discrimination on affected side (TPDas) and unaffected side (TPDus), Manual functional test on affected side (MFTas) and unaffected side (MFTus) and Korean version modified barthel index (K-MBI). RESULTS: 1) In the NG, tactile stimulus on U/L was statistically important for TPDas (forearm, index finger tip) also SMG and MDG was statistically important for TPDas. 2) In the NG, SMG, there was statistically important for MFTas, MFTus and in the MG. K-MBI also was statistically importance. Among three group, there was an statistically important difference for TPTus (forearm, thenar, hypothenar), MFTas and MFTus. We analyzed the relationship among TPD, MFT and K-MBI and There was negative relationship between TPD, MFT and There was positive relationship between TPD and K-MBI CONCLUSION: In impaired characteristics of stroke patients, tactile stimulus on U/L influenced on two point discrimination, hand function and ADL's. And we also found relationship among somatosensory, hand function, and ADL performance.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.28 no.3
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• pp.301-308
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• 1995

To establish the quality criteria of low-salt fermented seafoods in terms of consumer acceptability, sensory assessment and physicochemical analysis were undertaken using commercial products. In case of low-salt fermented Alaska pollack (Theragra chalcogramma) roe, Brix over $47.6\%$ for unseasoned products and $41.2\%$ for seasoned ones were considered as acceptable products. In spite of some variations between manufacturers, increase in whiteness was observed as consumer acceptability was decreased. In contrast, whiteness was not suitable criteria for low-salt fermented squid (Sepiella maindroni). Brix can be used as good criteria as long as its relationship was established to acceptability of different products; pH also showed the same tendency as Brix. In case of low-salt fermented Alaska pollack tripe, Brix was likely to be the best criteria; whiteness, in addition, could be used as quality criteria.

• Journal of Nutrition and Health
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• v.30 no.8
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• pp.995-1008
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• 1997

This study was performed to investigate the change in taste perception during aging and its effects on dietary intake in Korean elderly. The subjects were female aged 65 through 90 in the Anyang area, and college women were included as a comparison group . Dietary intake of the elderly(n=155) and young subjects (n=38) was measured by a 3 day diet record. The taste threshold and 'just right' concentrations(JRC) for sweet and salty tastes were assessed by sensory evaluation . Sucrose solution (0.0.,0.4,0.6,0.8,1.0, 1.2%) and salt solution(0, 0.02, 0.03,0.06,0.09,0.12,0.15%) were used to establish thresholds. for JRC assessment, four suprathreshold sucrose concentrations of 5, 8, 11 and 14% in orange-pineapple flavored juice and salt concentrations of 0.20, 0.34, 0.50and 0.75% in beef stock were prepared. Mean intakes of energy, protein , vitamin A, thiamin , riboflavin, niacin ,calcium and iron of the elderly were below the Korean Recommended Dietary allowances. The elderly showed higher taste thresholds than young subjects of both sweet and salty tastes consumed less calories. Needs to bespecified. The older subjects having high threshold or JRCs for sweet and salty tastes consumed fewer calories from protein and fat. Pearson correlation coefficients was between JRC for sweet and salty tastes 0.54(p<0.01). The correlation coefficients between tastes threshold and nutrient intakes were very low for both age groups. Unlike the college women, in the elderly the JRC of sweet taste of the orange-pineapple juice were negatively correlated with intakes of energy, protein, fats, thiamin , riboflavin , niacin ,vitamin C , iron and consumption of meat and egg food groups (p<0.01). In summation age-related alterations in sweet and salty taste perception were observed in the elderly and dietary intakes of the elderly see to be influenced by these taste perception changes.

• Journal of Veterinary Clinics
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• v.30 no.4
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• pp.283-287
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• 2013

Canine skin is a highly dynamic organ that is constantly adapted to changes in its environment. It provides structural, sensory, immunologic, and physiologic functions and contributes an essential barrier function against potential environmental insults. We assessed the changes of canine skin hydration, pH, and protein contents by noninvasive method according to the frequency of application with canine commercial shampoo. Canine commercial shampoo was applied topically every other day, 5 days, and 8 days on different sites, respectively in 8 dogs. Saline-applied site was as a control. Skin hydration was increased and skin surface pH was decreased significantly in canine commercial shampoo-applied site every other day (p < 0.05). Also, skin protein concentration measured by D-squame$^{(R)}$ tape stripping method was increased significantly in canine commercial shampoo-applied site every other day (p < 0.05). There were alterations on every 5 days and 8 days, but not significantly. These results may be recognized that the frequent use of canine commercial shampoo cause abnormalities of the skin barrier function and alteration of stratum corneum integrity/cohesion. Consequently it was suggested that bathing the dog with canine commercial shampoo was appropriate every 5 or 8 days.