• Proceedings of the PSK Conference
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• 2003.10b
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• pp.143.1-143.1
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• 2003

Peroxynitrite and 4-hydroxynonenal (4-HNE) are highly reactive molecules which are generated under oxidative stress condition and during aging. Many proteins in living organism are modified by them and consequently associated with various diseases including cardiovascular and neurodegenerative diseases. We hypothesize that peroxynitrite and 4-HNE modified serum proteins are also associated with aging process. To establish information on peroxynitrite and 4-HNE adducted proteins for aging study, we used proteins methods, 2D-PAGE and MALD-TOF MS, to identify modified proteins from young (70month) and old (25-month) rat serum. (omitted)

• Biomolecules & Therapeutics
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• v.30 no.6
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• pp.490-500
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• 2022

Aging is defined as physiological dysfunction of the body and a key risk factor for human diseases. During the aging process, cellular senescence occurs in response to various extrinsic and intrinsic factors such as radiation-induced DNA damage, the activation of oncogenes, and oxidative stress. These senescent cells accumulate in many tissues and exhibit diverse phenotypes, such as resistance to apoptosis, production of senescence-associated secretory phenotype, cellular flattening, and cellular hypertrophy. They also induce abnormal dysfunction of the microenvironment and damage neighboring cells, eventually causing harmful effects in the development of various chronic diseases such as diabetes, cancer, and neurodegenerative diseases. Thus, pharmacological interventions targeting senescent cells, called senotherapeutics, have been extensively studied. These senotherapeutics provide a novel strategy for extending the health span and improving age-related diseases. In this review, we discuss the current progress in understanding the molecular mechanisms of senotherapeutics and provide insights for developing senotherapeutics.

• Food Science of Animal Resources
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• v.42 no.3
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• pp.398-410
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• 2022

We studied effects of aging methods and temperature on the physical, chemical, and amino acid composition of pork belly from Berkshire and Landrace×Yorkshire×Duroc (LYD) swine. Pork belly samples were assigned randomly to breed groups (Berkshire and LYD), aging temperature groups (0℃ and 9℃), and aging method groups. One samples of vacuum-packaged hanging pork bellies were hung in a refrigerated cooler with 83±2.0% humidity, while the other samples were immersed in a 3.5% salt solution in a vacuum package and subsequently stored in the same cooler for 2 weeks. LYD pork had lower pH and purge loss and higher lightness values than those of Berkshire pork (p<0.05). Moreover, thiobarbituric acid reactive substances and hardness values of LYD pork were lower than those of Berkshire pork after aging (p<0.05). Berkshire pork had a higher level of flavorful amino acids than LYD pork did during aging (p<0.05). Bellies aged at elevated temperatures for two weeks had higher volatile basic nitrogen. However, significantly higher percentages of flavorful and sweet taste amino acids were observed in bellies aged at 9℃ compared to those aged at 0℃ for 2 weeks. Moisture content was higher in immersed samples than hanging samples after two weeks of aging (p<0.05). Hanging pork bellies exhibited higher texture profiles than immersed pork bellies at two weeks (p<0.05). We concluded that breeds, aging temperature, and methods affected most quality attributes of pork belly.

• 한국노년학
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• v.27 no.2
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• pp.299-322
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• 2007

The purpose of this study is to critically review recent discourse on aging appeared in Korean newspapers. For this purpose, 1,725 articles on 'aging' or 'elderly' appeared on three major Korean newspapers during 1997- 2006 are analyzed. It is shown that there is a recent surge of articles portraying the positive images of aging in Korean newspapers emphasizing the importance of productive, successful aging and active life style of the elderly. This trend is a welcomed change from the negative images of elderly as dependent burden of society. However, it seems that over emphasis on positive aging and 'New Elderly' might have created another stereotype about the elderly and unintentionally marginalize the certain group of the elderly. By focusing on individual responsibility, it also overlooked the constraints imposed by social structure on disadvantaged elderly group, such as women, elderly in low socio-economic strata. Theoretical and policy implications of this trends are discussed.

• Korean Journal of Food Science and Technology
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• v.28 no.3
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• pp.566-572
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• 1996

The relationship between the myofibrillar fragmentation and zeugmatin during post-mortem aging was in vestigated by indirect immunofluorescence method using antizeugmatin Antiserum as a measure of meat tenderization. The antizeugmatin antiserum was prepared using bands separated by SDS-PAGE and reacted specifically with zeugmatin, showing no cross-reactivity with the other myofibrillar proteins. By the indirect immunofluorescence method, this antiserum stained the fresh myofibrillar However, the fluorescence intensity decreased with post-mortem time and almost disappeared within 24 hr of storage, in parallel with the myofibrillar fragmentation. It was therefore concluded that zeugmatin can be conveniently used as a measure of meat tenderization during post-mortem aging by immunoflurescence method.

• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.596-601
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• 1993

Changes of textural properties of garlic pickle was studied during aging at room temperature with or without skin or addition of $CaCl_{2}$. The alcohol insoluble solids(AIS) was gradually decreased by aging. The decreasing rate of AIS was less for those of unpeeled and $CaCl_{2}-added$ pickles. In pectic substances, HSP was a little decreased and HXSP was significantly increased and HWSP and total pectin was changed little. The $CaCl_{2}-added$ pickles showed higher HSP and lower HXSP than those of $CaCl_{2}-not$ added pickles. The hardness of unpeeled pickles was slightly higher than peeled pickles and of $CaCl_{2}-added$ pickles was higher than $CaCl_{2}-not$ added pickles and decreased generally during aging for all samples.

• Animal Bioscience
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• v.34 no.11
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• pp.1849-1858
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• 2021

Objective: Tenderness is a very complex feature, and the process of its formation is very complicated and not fully understood. Its diversification is one of the most important problems of beef production, as a result beef aging is widely used to improve tenderness as it is believed to provide a homogeneous product to consumers. While few studies have evaluated the muscle structure properties in relation to tenderness from early post-mortem, there little to no information available on how the muscle nanostructure of beef carcasses changes during post-mortem ageing to determine the appropriate aging time for acceptable tenderness. Methods: Muscle nanostructure (myofibril diameter [MYD], myofibril spacing [MYS], muscle fibre diameter [MFD], muscle fibre spacing [MFS], and sarcomere length [SL]), meat tenderness and cooking loss [CL]) were measured on 20 A2 longissimus muscles of Bonsmara, Beefmaster, Hereford, and Simbra at 45_mins, 1, 3, and 7 days post-slaughter. Muscle nanostructure was measured using a scanning electron microscope, while tenderness was measured using Warner Bratzler shear force. Results: At 45 minutes post-slaughter, breed affected MYD and MYS only, while at 24_hrs it also affected MFD and MFS. On day 3 breed effected MFS and SL, while on day 7 breed effected tenderness only. As the muscles matured, both MYD and MYS decreased while CL increased, and the muscles became tender. There was no uniformity on muscle texture features (surface structure, fibre separation, muscle contraction, and relaxation) throughout the ageing period. Conclusion: Meat tenderness can be directly linked to breed related myofibril structure changes during aging in particular the MYD, spacing between myofibrils and their interaction; while the MFD, spacing between muscle fibres, SL, and CL explain the non-uniformity in beef tenderness.

• Journal of the Korean Ceramic Society
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• v.29 no.8
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• pp.630-638
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• 1992

Ta2O5 alloying into 3 mol% Y2O3-stabilized tetragonal ZrO2 polycrystals (3Y-TZP) increased the degradation during aging at 265℃ and the fracture toughness; both are determined by the amount of transformed m-ZrO2. It was proposed that the mechanism underlying the t→m transformation when aged at low temperatures is attributed to the reorientation of (Zzr'V ). complexes parallel to [111] lattice direction, which is accompanied by a relaxation of TZP lattice during annealing at low temperature. A small strain which results from the reorientation gives rise to a localized mechanical instability, thus lowering the nucleation barrier so that the t→m phase transformation (degradation) proceeds. The amount of transformed m-ZrO2 during aging becomes greater as the chemical free energy change related to the transformation, ΔGo, increases with increasing the Ta2O5 alloying content.

• Journal of Microbiology and Biotechnology
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• v.28 no.1
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• pp.105-108
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• 2018

Beef was dry aged for 40-60 days under controlled environmental conditions in a refrigerated room with a relative humidity of 75%-80% and air-flow. To date, there is little information on the microbial diversity and characteristics of dry aged beef. In this study, we explored the effect of change in meat microorganisms on dry aged beef. Initially, the total bacteria and LAB were significantly increased for 50 days during all dry aging periods. There was an absence of representative foodborne pathogens as well as coliforms. Interestingly, fungi including yeast and mold that possess specific features were observed during the dry aging period. The 5.8S rRNA sequencing results showed that potentially harmful yeasts/molds (Candida sp., Cladosporium sp., Rhodotorula sp.) were present at the initial point of dry aging and they disappeared with increasing dry aging time. Interestingly, Penicillium camemberti and Debaryomyces hansenii used for cheese manufacturing were observed with an increase in the dry aging period. Taken together, our results showed that the change in microorganisms exerts an influence on the quality and safety of dry aged beef, and our study identified that fungi may play an important role in the palatability and flavor development of dry aged beef.

• Journal of Conservation Science
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• v.35 no.5
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• pp.416-429
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• 2019

Bongchae is primarily employed for toning, which is the last step in the conservation treatment of paper's cultural properties. The objective of this study is to identify the coloring patterns of four types of Bongchae(Bonram, Gamboge, Yeonji, and Daeja) and determine the associated color change patterns through accelerated aging experiments. By examining the coloring patterns, it is observed that Yeonji, Bonram, and Daeja are painted as particles, whereas Gamboge indicates a close state of coating. Results obtained from X-ray diffraction analysis of Bongchae indicate that the presence of quartz, calcite, and pyrophyllite can be equally detected in Bonram, Yeonji, and Daeja. Additionally, the presence of goethite is also detected in Daeja. Gamboge becomes discolored from yellow to orange color during wet thermal aging, and Gamboge and Yeonji become decolorized during UV irradiation aging. Hence, cultural properties of paper colored with Gamboge can be predicted to become discolored to orange color by alkalis and can be darkened by UV rays because the decolorization of Gamboge and Yeonji occurs preferentially.