• Journal of the Korea Convergence Society
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• v.11 no.11
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• pp.405-416
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• 2020

This study was conducted to identify the factors affecting sarcopenia in middle-aged and older women in Korea. This is a cross sectional study by using 5th Korea National Health and Nutrition Examination Survey data. The data were analyzed by using the SPSS 26.0 program. The prevalence of sarcopenia was 10.8%. There were significant differences according to ASM, age, education, current job, marital status, perceived health status, energy intake, protein intake, BMI, body fat, alcohol drinking, menopause, central obesity, impaired fasting glucose and chronic disease. Woman with central obesity and osteoarthritis increased risk of sarcopenia each 4.15 times(p<.001), 3.06 times(p=.041) and energy intake decreased risk of sarcopenia 0.99 times(p=.043). In order to prevent and manage sarcopenia, strategies for managing central obesity and osteoarthritis in mddile-aged and older woman and adequate food intake are needed.

• Investigative Magnetic Resonance Imaging
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• v.20 no.3
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• pp.167-174
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• 2016

Purpose: To identify magnetic resonance imaging (MRI) findings of leukemic infiltration of optic nerve and optic neuritis in leukemic patients with emphasis of clinical findings as reference standard to differentiate them. Materials and Methods: MRI and clinical findings of 7 patients diagnosed as leukemic infiltration of optic nerve (n = 5) and optic neuritis (n = 2) in our institution between July 2006 and August 2015were reviewed retrospectively. In particular, MR imaging findings involved perineural enhancement and thickening of optic nerve and its degree, signal intensity, laterality (unilateral/bilateral), intraconal fat infiltration and its degree, and associated central nervous system abnormalities. Results: Of 5 cases of leukemic infiltration of optic nerve, 4 cases showed positive cerebrospinal fluid (CSF) study for leukemia relapse and 1 case was positive on bone marrow (BM) biopsy only. Moreover, of 5 leukemic infiltration of optic nerve, 2 cases showed the most specific MR findings for leukemic central nervous system involvement including 1 prominent leptomeningeal enhancement and 1 chloroma. However, other MR imaging findings of the patients with leukemic infiltration or optic neuritis such as thickening and perineural enhancement of optic nerves are overlapped. Conclusion: Enhancement and thickening of optic nerve were overlapped MR findings in leukemic infiltration of optic nerve and optic neuritis. Our findings suggest that enhancing optic nerve thickening with associated central nervous system MR abnormality favors the diagnosis of leukemic infiltration of optic nerve, especially in patients with history of acute lymphoblastic leukemia. However, CSF and BM study were required for differentiation between leukemic infiltration of optic nerve and optic neuritis.

• Korean journal of food and cookery science
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• v.11 no.3
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• pp.249-260
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• 1995

6 Central commissary and 2 conventional school foodservice operations were assessed in terms of time-temperature relationship and microbiological quality, and monitoring control methods were identified through hazard analysis during the phases of prodution and distribution. 2 conventional schools from Seoul and 6 commissary schools from Kyungkido were participated in the survey. Meals produced in central commissary were distributed to satellites, therefore delivery practices of foods were identified as critical. Microbiological test results for commissary and conventional schools revealed that microbiological quality of foods was mainly related to time-temperature management, types of food, and equipment sanitation not to the foodservice system used. Time-temperature profiles at temperature danger zone (7.2-60$^{\circ}C$) observed were to be related to the following sanitary practices: cooked vegetables were held at temperature danger zone for relatively longer delayed time (15-38$^{\circ}C$: 15-226 min, 7-60$^{\circ}C$: 75-226 min), and same results were observed for deep-fat fried cutlets (15-38$^{\circ}C$: 15-151 min, 7-60$^{\circ}C$: 33-151 min). Menu items with various ingredients and frequent contacts with hands and equipments during the production flow were held at temperature danger zone for longer delaying time than other menu items with brief prodution stages. Based on hazard analysis critical control points, microbiological quality was collectively affected by time-temperature relationships, equipment sanitation, proper cooking methods, and sanitary management competencies of dietitians. Microbiological test results of working equipments and surface of dishes and trays showed that immediate action should be taken. Cutting boards used in central kitchen were also showed similar results of potential dager of cross-contamination. Effective sanitary control methods were urgently needed.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.4
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• pp.548-553
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• 2004

Patties were prepared using Barbari male goats meat (age about 4 yrs) and packed in HDPE under vacuum (VP) and aerobically (AP). Packed patties were stored at 4$\pm$1$^{\circ}C$ and evaluated for physico-chemical, microbiological and sensory changes on days 0, 5, 10, 15, 20 and 25. Overall mean water activity ($a_{w}$), moisture (%), fat (%), pH, TBA number and W-B shear force values (kg/$cm^{2}$) of patties were 0.983, 61.93, 18.39, 6.38, 0.150 and 0.86, respectively. Except pH that was significantly higher and TBA number significantly lower in VP patties, treatment had no significant (p>0.05) effect on other physico-chemical traits. However, storage period significantly (p<0.05) affected physico-chemical traits. Moisture (63.79%) and $a_{w}$ (0.985) were significantly (p<0.05) higher on day 25. Patties became firmer on day 20 onwards as indicated by higher W-B shear force. Though packaging method had no significant effect, storage period influenced microbial counts. The standard plate counts (SPC), which were initially log 5.98 CFU/g decreased significantly (p<0.05) on day 10 followed by steady increase and reaching log 4.89 on day 25. Almost similar trend was observed for psychrotrophic bacteria counts. Lactic acid bacteria counts declined as the storage period progressed. Coliforms, and yeast and mould counts were either not detected by the method used or were very low in numbers. All samples of AP patties revealed swollen, greasy and sticky surface with spongy texture on day 20 whereas only some of the VP patties shown such changes on day 20. Results indicated that vacuum packaging had definite advantage in preserving the sensory quality of patties than aerobic packaging but it did not help in extending the shelf-life beyond 15 days.

• International Journal of Industrial Entomology and Biomaterials
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• v.16 no.1
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• pp.21-27
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• 2008

The expression of heat shock protein genes (Hsp 70, Hsp 40, Hsp 20.8 and Hsp 20.4) against thermal stress in silkworm Bombyx mori was performed through semi-quantitative reverse transcriptase-polymerase chain reaction (RT-PCR). Upon exposure of silkworm to two temperature regimes ($38^{\circ}C$ and $42^{\circ}C$), significant change in the expression of Hsp gene was observed as compared to the control. Hsp 70 and Hsp 40 showed increased expression than the small heat shock protein genes Hsp 20.8 and Hsp 20.4. The Hsp 70 showed increased expression during the recovery period as compared to 1 hr thermal treatments ($38^{\circ}C$/1 hr and $42^{\circ}C$/1 hr). Whereas, Hsp 40, Hsp 20.8 and Hsp 20.4 genes showed higher expression level at initial stages that later gradually decrease during recovery period. Tissue specific expression of Hsp 70 showed variation in the level of expression amongst the tissues. The mid gut and fat body tissues showed higher expression than the cuticle and silk gland tissue. The Hsp 70, Hsp 40 gene expression was analyzed in thermotolerant (Nistari) and thermo susceptible silk worm strain (NB4D2) and results showed significant variation in their expression level. The Nistari showed higher expression of Hsp 70 and Hsp 40 genes than the NB4D2. These findings provide a better understanding of cellular protection mechanisms against environmental stress such as heat shock, as these Hsps are involved in an organism thermotolerance.

• Journal of Ginseng Research
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• v.28 no.3
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• pp.127-131
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• 2004

This study was carried out to investigate the effect of red ginseng water extract (RGWE) on trypsin activity. After extraction of fat soluble and saponin component from red ginseng powder by methyl alcohol, the residue was extracted with distilled water, and manufactured to water extract. The extract was dialyzed with different molecular cut off membrane. Trypsin activity demonstrated the highest level at the RGWE concentration of 9${\times}$10$\^$-2/% in reaction mixture, and also increased to 15% at 2.9${\times}$10$\^$-3/%. Km value was decreased and Vmax was increased in the present of red ginseng water extract. Red ginseng water extract was partially purified by dialysis, Bio-Gel P-I0 and DEAE-cellulose column chromatography. The active fraction demonstrated positive reaction to ninhydrin, DNS and folin reaction.

• The Korean Journal of Food And Nutrition
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• v.34 no.4
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• pp.407-414
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• 2021

This study investigated on the chemical components, quality characteristics, antioxidant compounds, and activity of maize hybrids according to the cultivar, and breeding maize seeds crossed with seed and pollen parent. The moisture, crude fat, crude ash, crude protein, carbohydrate, and amylose contents of maize hybrids were significantly different among cultivars, and seeded and pollinated maize. The L-, a- and b-value of maize hybrids were 39.81~47.21, -0.01~0.55 and 5.85~18.47, respectively. Water binding capacity, water solubility index and swelling power were 123.29~153.32, 4.69~5.76 and 20.11~21.47%, respectively. The phenolic compounds and radical scavenging activity of maize hybrids were significantly different among cultivars, and seeded and pollinated maize. Total polyphenol and flavonoid contents of maize hybrids were 1,335.41~1,876.29 ㎍/g and 184.24~453.95 ㎍ CE/g, respectively. The DPPH and ABTS radical scavenging activities were 171.75~239.16 and 299.44~364.09 mg TE/100 g, respectively. As a result, it could be used as a basic data for cultivating phenol compounds and antioxidant activity in maize breeding.

• Korean Journal of Medicinal Crop Science
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• v.11 no.3
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• pp.179-185
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• 2003

Chicory roots were roasted under various conditions. For roasted chicory roots, chemical compositions were investigated to develop new food materials from Korean chicory roots. Raw chicory root consists of 76.34% of moisture, 20.50% of nitrogen free extract, 1.03% of crude protein, 0.13% of crude fat, 1.02% of crude fiber and 0.98% of crude ash. Dried chicory root contains 3.44% of moisture, 79.52% of nitrogen free extract, 5.63% crude protein, 5.51% of crude fiber, 4.85% of crude ash and 1.05% of crude fat. Moisture content of chicory root decreased gradually with the increase of roasting time at $130^{\circ}C\;and\;140^{\circ}C$, while decreased significantly by roasting at $150^{\circ}C\;and\;160^{\circ}C$ and dropped below 1.0% in the 40 min. of roasting at all roasting temperatures tested. Crude protein content decreased with an increase of roasting temperature and time. Crude protein content decreased by 1.60% after 40 min of roasting at $160^{\circ}C$. The amount of reducing sugar decreased gradually as roasting time at $130^{\circ}C\;and\;140^{\circ}C$ increased. It reduced remarkably roasting at $160^{\circ}C$. Crude protein and reducing sugars seemed to be consumed as substrate for maillard reaction. $2,705.1{\sim}2,735.5mg%\;of\;K,\;175.8{\sim}179.3mg%\;of\;P,\;152.7{\sim}157.3mg%\;of\;Ca\;and\;76.2{\sim}79.6mg%$ of Mg were contained in chicory root and theirs contents were not changed in different roasting conditions. Thirteen fatty acids were isolated and identified from chicory root and it among them linoleic, linolenic, palmitic and oleic acids were the major components. Saturated fatty acid content was 22.81% and unsaturated fatty acid content was 77.19% and fatty acid composition was not changed by roasting under different conditions.

• The Korean Journal of Food And Nutrition
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• v.30 no.5
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• pp.1119-1126
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• 2017

Quality characteristics of commercially available soybean and mung-bean flours in Korea were evaluated relative to product information such as bean content, price, chromaticity, proximate composition, water binding capacity, swelling power and solubility. Origin of raw materials was 23 in domestic products and 19 in imported products. The price of the product was 3.48 times more for raw soybean flour, 3.34 times more for fried soybean flour, and 3.47 times more for mung bean flour compared to imported soybean. In the domestic products, the lightness of raw soybean flour was higher than roasted soybean flour. The redness and yellowness of roasted soybean flour were higher than raw soybean flour. Moisture content of raw soybean flour was higher than roasted soybean flour, and crude fat, crude protein and carbohydrate content were higher in imported soybean flour. Ash and crude protein contents of mung bean were slightly higher than imported products. Water binding capacity of roasted soybean flour in domestic products was higher than raw soy flour, and there was no significant difference in solubility and swelling power. Correlation between quality characteristics of commercially available soybean and mung-bean flours products was found to be highly significant among measured items, except for solubility.

• Asian-Australasian Journal of Animal Sciences
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• v.6 no.4
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• pp.577-580
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• 1993

Six lactating crossbred cows and six Murrah buffaloes, maintained under similar conditions of feeding and management were studied for body composition by the antipyrine dilution technique. Measurements were made at the start of the experiment when the animals had completed about 50 days in lactation and thereafter at monthly intervals up to 90 days of the experimental period. The percent body water estimates in both species at different time intervals did not change significantly. Percent body fat and protein content also remained unchanged. The correlation coefficient between body composition parameters and various hormones (growth hormone, insulin, $T_3$ and $T_4$) were generally low and non-significant. It was concluded that body composition studies using body water are not sufficiently sensitive to predict changes in body composition of lactating cows and buffaloes and/or the changes in body composition during lactation are not very drastic.