• 한국치위생학회지
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• 제14권4호
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• pp.601-608
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• 2014

Objectives : The purpose of the study is to examine the apoptotic effects of Pseudomonas aeruginosa exotoxin A(PEA) in squamous cell carcinoma(SCC) 25 cells. Methods : Cell growth reduction and apoptosis induced by PEA were confirmed by WST-1 assay, Hoechst 33258 staining, flow cytometry analysis, and Western blot assay. Results : The PEA treatment decreased the cell viability in a dose and time dependent manner: control; $100{\pm}0^e$(p<0.01), 0.1875 nM; $87{\pm}4.36^d$(p<0.01), 0.375 nM; $82{\pm}0.58^d$(p<0.01), 0.75 nM; $72{\pm}1.67^c$(p<0.01), 1.5 nM; $51{\pm}1.53^{bc}$(p<0.01), 7.5 nM; $31{\pm}1.20^{ab}$(p<0.01), 15 nM; $26{\pm}0.67^a$(p<0.01), control; $100{\pm}0^a$(p<0.05), 24 h; $51{\pm}1.53^b$(p<0.05), 48 h; $16{\pm}0.5^c$(p<0.05), 72 h; $12{\pm}1.67^d$%(p<0.05). The PEA was observed on SCC 25 cells with the half maximal inhibitory concentration(IC50) value of 1.5 nM at 24 hours. The PEA treated SCC 25 cells demonstrated several types of apoptotic indications, such as nuclear condensation, the increase of sub G1, and the cleavage of PARP-1 and DFF 45. Conclusions : PEA showed anti-cancer activity against SCC 25 cells via apoptosis. PEA may potentially contribute to human oral cancer treatment.

• 한국축산식품학회지
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• 제41권4호
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• pp.563-588
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• 2021

Increasing meat demand in terms of both quality and quantity in conjunction with feeding a growing population has resulted in regulatory agencies imposing stringent guidelines on meat quality and safety. Objective and accurate rapid non-destructive detection methods and evaluation techniques based on artificial intelligence have become the research hotspot in recent years and have been widely applied in the meat industry. Therefore, this review surveyed the key technologies of non-destructive detection for meat quality, mainly including ultrasonic technology, machine (computer) vision technology, near-infrared spectroscopy technology, hyperspectral technology, Raman spectra technology, and electronic nose/tongue. The technical characteristics and evaluation methods were compared and analyzed; the practical applications of non-destructive detection technologies in meat quality assessment were explored; and the current challenges and future research directions were discussed. The literature presented in this review clearly demonstrate that previous research on non-destructive technologies are of great significance to ensure consumers' urgent demand for high-quality meat by promoting automatic, real-time inspection and quality control in meat production. In the near future, with ever-growing application requirements and research developments, it is a trend to integrate such systems to provide effective solutions for various grain quality evaluation applications.

• 한국축산식품학회지
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• 제42권1호
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• pp.175-185
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• 2022

This study investigated the amino acid and nucleotide-related compound composition and taste characteristics of cultured muscle tissue (CMT) obtained by culturing satellite cells isolated from chicken and cattle and compared them to those of traditional meat (TM). The content of all amino acids except valine and tyrosine was significantly different between CMT and TM (p<0.05). The amount of glutamic acid was not significantly different between CMT and TM in cattle, but the glutamic acid in chicken CMT was lower than that of TM (p<0.05). Among the nucleotide-related compounds, only the content of inosine-5'-monophosphate (IMP) was significant, and the amount of IMP in CMT derived from chicken and cattle was significantly lower than that of TM (p<0.05). There were significant differences in the taste characteristics assessed by an electronic tongue system, and the umami, bitterness, and sourness values of CMT were significantly lower than those of TM from both chicken and cattle (p<0.05). The results of the present study suggest that it is necessary to develop a satellite cell culture method that could increase the umami and bitterness intensity of CMT and adjust the composition of the growth medium to produce cultured meat with a taste similar to that of TM.

• Fisheries and Aquatic Sciences
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• 제24권7호
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• pp.243-259
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• 2021

The spatial and temporal behaviors and fluctuations of the cold water that appeared in the South East Sea and the East Sea coast from 2016 to 2017 were investigated. The water temperature drop was large in the east coast from April to June and the southeast coast from July to September, and the temperature drop period was longer in the southeast coast. The water temperature fluctuated sensitively to the wind direction, and it gradually decreased in the southwest wind but rose as if jumping in the northeast wind. Wind stress and surface water temperature had an inverse correlation, which was larger in Bukhang-Idukseo, and decreased toward the north of Guryongpo. The cold water appeared mainly in Geojedo-Pohang after 1 to 2 days when the southwest wind was strong, but when the wind became weak, it shrank to the Idukseo (Ulgi-Gampo) and extended into the open sea in a tongue shape. Cold water was distributed only in Samcheok-Toseong in mid-May, Idukseo-Guryongpo and Hupo-Jukbyeon-Samcheok from late May to mid-July, and Bukhang-Idukseo in August-September. The intensity of cold water was greatest in mid-August, and the center of cold water descended from the east coast to the southeast coast from spring to summer. The water temperature fluctuation was dominant at the periods of 1 d and 7-21 d. In wavelet spectrum analysis of water temperature and wind, wind speed increase-water temperature decrease showed phase difference of 12 h in 2 d, 18 h in 3 d, 1.5 d in 4-8 d, and 2-3 d in 8-24 d period. The correlation between the two parameters was large in Geojedo and Namhang, Bukhang-Idukseo, Guryongpo-Jukbyeon, and Samcheok-Toseong. Monitoring stations with high correlation in all periods were generally parallel to the monsoon direction.

• 한국축산식품학회지
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• 제43권1호
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• pp.85-100
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• 2023

The present study aimed to evaluate the effects of high-intensity ultrasound (HIU) application on meat quality traits, sensory parameters, and the microstructure of semitendinosus muscle from Hanwoo cattle. The samples were treated in an ultrasonic bath (35 kHz) at an intensity of 800 W/cm² for 60 min, followed by aging at 1℃ for 0, 3, and 7 days. The application of ultrasound resulted in lower Warner-Bratzler shear force and higher myofibrillar fragmentation index values during the storage period. HIU also enhanced the tenderness, flavor, umami, and overall acceptability of cooked beef muscle. However, the electronic tongue evaluation results showed higher umami values in the control treatment on the seventh day of storage. The microstructure of sonicated meat showed disorganized myofibrillar architecture and swelling in the A-band region of sarcomeres during the storage period, which led to greater meat tenderness. The heatmap illustrated the high abundance of α-linolenic acid (C20:5n3) and eicosapentaenoic acid (C18:3n3) in sonicated meat samples on the third day of the storage. These results showed that HIU is a potential method for tenderizing and improving the sensory attributes of beef without compromising other quality aspects.

• 한국축산식품학회지
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• 제44권4호
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• pp.912-933
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• 2024

The objective of this study was to isolate, identify, and evaluate novel Korean starter cultures for use in fermented sausages. A total of 72 strains were isolated from various indigenous sources, including Nuruk, Jeotgal, and mudflats on the west coast of South Korea. Two strains were identified as Penicillium nalgiovense (SD01 and SJ02), a traditional starter used in the production of fermented sausages. A comparative analysis was performed between SD01 and SJ02 using the commercial starter culture (M600). Strain SJ02 exhibited superior lipolytic and proteolytic activities, as well as an enhanced growth rate at the optimal salinity level of 2% NaCl compared to M600. No significant differences were observed in thiobarbituric acid reactive substances values, sausage colors, and texture properties between SJ02 and M600 fermented sausages, except for adhesiveness. Profiles of mycotoxin-related genes were similar for both strains. Electronic nose analysis revealed distinct aroma profiles between SJ02 and M600 fermented sausages, with a relatively higher levels of propan-2-one and butyl butanoate in SJ02, and a higher level of ethanol and propanal in M600. In electronic tongue analysis, there was no significant differences in taste characteristics between SJ02 and M600. These results indicate that P. nalgiovense SJ02 is a potential starter culture to produce dry fermented sausages, enhancing Korean style cured meat processing industry.

• 한국축산식품학회지
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• 제44권3호
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• pp.635-650
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• 2024

In this study, we analyzed the physicochemical and sensory properties of black goat jerky marinated with various spices (non-spice, control; rosemary, RO; basil, BA; ginger, GI; turmeric, TU; and garlic, GA). The physicochemical properties of black goat jerky analyzed were pH, water holding capacity, color, cooking yield, shear force, and fatty acid composition. The sensory characteristics were analyzed through the aroma profile (electronic nose), taste profile (electronic tongue), and sensory evaluation. The pH and water holding capacity of the GI showed higher values than the other samples. GI and GA showed similar values of CIE L^* and CIE a^* to that of the control. The shear force of the GI and TU was significantly lower than that of other samples (p<0.05). Regarding fatty acid composition, GI showed high unsaturated and low saturated fatty acid contents compared with that of the other samples except for RO (p<0.05). In the aroma profile, the peak area of hexanal, which is responsible for a faintly rancid odor, was lower in all treatment groups than in the control. In the taste profile, the umami of spice samples was higher than that of the control, and among the samples, GI had the highest score. In the sensory evaluation, the GI sample showed significantly higher scores than the control in terms of flavor, aroma, goaty flavor, and overall acceptability (p<0.05). Therefore, marinating black goat jerky with ginger powder enhanced the overall flavor and reduced the goat odor.

• 인지과학
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• 제21권2호
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• pp.309-338
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• 2010

본 논문에서는 사지가 마비되어 신체를 움직이지 못하지만 뇌의 기능은 살아있는 장애인들을 위하여, 생각만으로 외부의 장치를 제어할 수 있도록 하는 뇌-컴퓨터 인터페이스(BCI: Brain-Computer Interface) 기술을 연구하였다. 신경생리학 분야에서의 연구 결과에 의하면, 신체를 움직이는 상상을 할 경우, 뇌의 운동/감각 피질 영역에서는 $\beta$파(14-26 Hz)와 $\mu$파(8-12 Hz)가 억제/증가되는 ERD/ERS(Event-Related Desynchronization / Synchronization) 현상이 발생한다고 알려져 있다. 본 연구에서는 이를 기반으로 혀, 발, 왼손, 오른손의 동작 상상을 자극으로 이용하여 변화하는 뇌 신호 패턴을 실시간으로 분석하여 피험자의 생각을 읽을 수 있도록 하였으며, 상 하 좌 우의 네 방향으로 이동할 수 있도록 하는 마우스 제어 인터페이스를 구현하였다. 동작 상상 시 발생하는 뇌 신경 활동의 변화를 관측하기 위해서 뇌에 손상을 주지 않으면서도 높은 시간 해상도로 측정이 가능한 비침습적 뇌전도(EEG: ElectroEncephaloGraphy)를 이용하였다. 그러나 뇌전도 신호는 특성상 신호의 크기가 미약하고, 잡음의 영향을 많아 분석이 어렵다. 따라서 이를 극복하기 위해 통계적 방법을 기반으로 한 기계학습 기법인 CSP(Common Spatial Pattern)와 선형판별 분석(Linear Discriminant Analysis)을 이용하여 서로 다른 동작 상상에 의해 발생하는 뇌 신호들 간의 분산이 최대가 되도록 신호를 변환하여 인식 성능을 높일 수 있었다. 또한 분석된 뇌 신호의 시각화를 통해, 기존에 알려진 뇌의 해부학적, 신경생리학적 지식과 일치하는 ERD/ERS 현상이 발생하는 것을 확인할 수 있었다.

• 혜화의학회지
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• 제9권1호
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• pp.547-594
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• 2000

I. Introduction The essence of Oriental medicine consists of ancient books, experienced doctors and succeeded skills of common society. Many famous doctors studied medical science by their fathers or teachers. So the history of medical science is long. $\ll$DangDaeMyeongIImJeungJeongHwa(當代名醫臨證精華)$\gg$ written by SaWoogWang(史宇廣) and DanSeoGeon(單書健) has many medical experience of famous doctors. So it has important historical value. Bi(痺) means blocking. BiJeung is one kind of symptoms making muscles, bones and jonts feel pain, numbness or edema. For example it can be gout or SLE etc. So I studied ${\ll}BiJeungJuJip{\gg}$. II. Final Decision Following decisions of Chinese doctors of 20th century are as follows ; 1. JuYangChun(朱良春) emphasized on IkSinJangDok(益腎壯督) to treat BiJeong. And he devided WanBi(頑痺) as PungHanSeup(風寒濕), DamEo(痰瘀), YeolDok(熱毒), SinHeo(腎虛). He used insects for medicine. 2. ChoSuDoek(焦樹德) introduced past prescription. He used ChiBiTang(治痺湯) to treat HaengBi(行痺), TongBi(痛痺), ChakBi(着痺). He insisted that Han(寒; coldness) and Seup(濕; dampness) be Eum(陰) and Pung(風; wind) can change his character to be Eum. After all BiJeung is usually EumJeung. So he used GaeJi(桂枝) and BuJa(附子). By the way he used ChungYeolSanBiTang(淸熱散痺湯) for YeolBi, BoSinGeoHanChiWangTang SaBok(王士福) emphasized on the importance of medicine. He introduced many treatments like CheongYeol(情熱) for YeolBi and YiO(二烏) for HanBi. And he divided BiJeung period for three steps. At 1st step, we must use GeoSa(祛邪), at 2nd step, we must use BuJeong(扶正) and at 3rd step, we must use BoHyeol(補血), he insisted. And he introduced many herbs to treat BiJeung. 4. JeongGwangJeok(丁光迪) said that GaeJi(桂枝), MaHwang(麻黃), OYak(烏蘖) and BuJa(附子) are very important for TongRak(通絡). And pain usually results from Han(寒), so he liked to use hot-character herbs. 5. MaGi(馬志) insisted that BiJeung usually result from ChilJeong(七情). And he liked to use insects for treatment of BiJeung. 6. WeolSeokMu(越錫武) introduced 8 kinds of treatments and divided BiJeung period. Also he divided BeJeung for PungBi(風痺), HanBi(寒痺) and SeupBi(濕痺). 7. SeoGeaHam(徐季含) observed many patients and concluded that 86.7% of BiJeung is HeuJeung(虛症). 8. YuJiMyeong(劉志明) said that YeolBi is important and CheongYeol is also important. So he emphasized on DangGyuiJeomTongTang(當歸拈痛湯) and SeonBiTang(宣痺湯). 9. WangLiChu(汪履秋) studied cause of WanBi. Internal cause is GiHyeolHeo(氣血虛) and GanSinHeo(肝腎虛) and external cause is SaGi(邪氣) he insisted. 10. WangSaSang(王士相) said that YeolBi can be SeupYeolBi or EumHeuYeolBi(陰虛熱痺) and HanSeupBi(寒濕痺) is rare. He use WooBangJaSan(牛蒡子散) and BangPungHwan(防風丸) for SeupYeolBi, DangGyuiSaYeokTang(當歸四逆湯) for HanSeupBi. 11. JinTaekGang(陳澤江) treated YeolBi with BaekHoGaGyeJiTang(自虎加桂枝湯) and SaMyoSan(四妙散). If they don't have effect, he tried to cure BiJeung step by step. And he used e term of GeunBi(筋痺) and BangGiMogwaEIInTang(防己木瓜薏苡仁湯) was good for GeunBi. 12. MaSeoJeong(麻瑞亭) said that PungSeupYeokJeul(風濕歷節) is BiJeung and it is related to GanBinSin(肝脾腎; liver, Spleen, Kindey). And he emphasized on balance WiGi(衛氣) and YoungHeul(營血). 13. SaJeJu(史濟桂) said that GeunGolBi(筋骨痺) is similar to arthritis and sometimes called ChakBi. And SinBi(腎痺) is terminal stage of ChakBi, he said. He also used insects for treatment. 14. JeongJeNam(丁濟南) tried to cure SLE and used GyeJi, CheonCho(川椒), SinGeunCho(伸筋草), SunRyeongBi(仙靈脾), HyconSam(玄蔘) and GamCho(甘草). 15. JinGYungHwa(陳景和) emphasized on diagnosis of tongue. If the color of tongue is blue, it usually has EoHyeol(瘀血), for example. And he also used insects. 16. JuSongI(朱松毅) tried to devide YeolBi with OnByeong(溫病), Wi(衛), Gi(氣) and Hyeol(血). 17. RuDaBong(蔞多峰) said that JyeongHeo(正虛), OiSa(外邪) and EoHyeol are closely related. And he explained BiJeung by deviding the body into the part, for example head, neck, shoulder, waist, upper limb and lower limb. 18. YuMuBo(劉茂甫) defined PungHanSyubBi as chronic stage and YeolBi as acute stage.

• Pediatric Infection and Vaccine
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• 제23권2호
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• pp.149-154
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• 2016

그 동안 다양한 병원체와 가와사끼병의 관련성이 제기되어 왔으나 아직 확실한 원인으로 증명된 것은 없다. 본 증례는 가와사끼병과 폐렴미코플라스마, 인플루엔자 감염이 동시에 병발한 환자를 소개한다. 27개월 남아가 발열과 기침, 콧물 등의 증상으로 내원하였다. 외래에서 인플루엔자 A 감염을 확인하고 oseltamivir를 복용하였으나 발열이 지속되고 경부 림프절 비대, 양측성 결막 충혈, 입술의 발적과 갈라짐, 딸기혀, BCG 접종 부위의 발진을 보였다. 이에 가와사끼병으로 진단하고 면역글로불린을 정맥주사 하였다. 환아는 혈청 항미코플라스마 IgM 항체가 양성이었고 비인두 도말 중합효소 연쇄반응 검사에서 폐렴미코플라스마 양성으로 나타났다. 본 증례와 더불어 가와사끼병과의 연관성이 거론되었던 병원체들을 살펴보고 가와사끼병의 병인에 대한 가설들을 고찰하여 가와사끼병의 증상이나 관상동맥 병변이 폐렴미코플라스마와 인플루엔자 뿐 아니라 다양한 감염에서 발생할 수 있을 것으로 예상하였다.