• Asian Pacific Journal of Cancer Prevention
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• v.16 no.3
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• pp.1123-1127
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• 2015

Uterine leiomyomas (ULM), are benign tumors of the smooth muscle cells of the myometrium. They represent a common health problem and are estimated to be present in 30-70% of clinically reproductive women. Abnormal angiogenesis and vascular-related growth factors have been suggested to be associated with ULM growth. The angiotensin-I converting enzyme (ACE) is related with several tumors. The aim of this study was to identify possible correlation between ULM and the ACE I/D polymorphism, to evaluate whether the ACE I/D polymorphism could be a marker for early diagnosis and prognosis. ACE I/D was amplified with specific primer sets recognizing genomic DNA from ULM (n=72) and control (n=83) volunteers and amplicons were separated on agarose gels. The observed genotype frequencies were in agreement with Hardy-Weinberg equilibrium ($x^2=2.162$, p=0.339). There was no association between allele frequencies and study groups ($x^2=0.623$; p=0.430 for ACE I allele, $x^2=0.995$; p=0.339 for ACE D allele). In addition, there were no significant differences between ACE I/D polymorphism genotype frequencies and ULM range in size and number ($X^2=1.760;$ p=0.415 for fibroid size, $X^2=0.342;$ p=0.843 for fibroid number). We conclude that the ACE gene I/D polymorphism is not related with the size or number of ULM fibroids in Turkish women. Thus it cannot be regarded as an early diagnostic parameter nor as a risk estimate for ULM predisposition.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.44 no.3
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• pp.191-196
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• 2011

In this study, we investigated the chemical and enzymatic properties of unmarketable cultured bastard halibut (UCBH) Paralichthys olivaceus harvested at different times (March, May, July, September, November, and January), and we examined the physical properties of surimi gel from UCBH as a potential source of surimi and surimi gel. The moisture and crude protein contents of UCBH harvested in July and January were >78% and <19%, respectively, which is greater than the moisture content in UCBH harvested in May, March, and September, but lower than the crude protein content. Regardless of the month of harvest, the UCBH had a higher crude protein content than Alaska pollock, which is the largest fishery biomass used for surimi and surimi gel, but a lower moisture content. Regardless of the month of harvest, the enzymatic activity in crude extracts of UCBH muscle ranged from 0.31-0.59 U/mg for casein (pH 6.0 and 9.0) and 11.7-12.7 U/mg for LeuPNA. These findings suggest that autolytic enzymes were unaffected by gel formation. Gel strength was highest in the surimi gel prepared from UCBH harvested in September, November, and January; second highest in that prepared from UCBH harvested in March and May; and lowest in that prepared from UCBH harvested in July. Compared to the gel strength of surimi gel from grade SA commercial Alaska pollock surimi, the strength of the surimi gels prepared from UCBH harvested in March, May, September, November, and January were superior, whereas that of the surimi gel prepared from UCBH harvested in July was similar.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.6
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• pp.591-596
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• 2000

The effect of starches such as potato, corn and wheat starch on the rheological properties of ocean jumbo squid kamaboko was investigated. Changes in the water holding capacity and color values of those kamaboko gels was also studied using the maximum gel strength endowing starch, Wheat starch could ive the better water holding capacity and breaking stress than potato or corn starch within $10{\%}$ additional level but corn starch resulted the highest those value at $20{\%}$ added. Wheat starch had higher level of breaking strain and jelly strength at $10{\%}$ then in descending order were corn starch, potato starch. But those starches were decreased after $15{\%}$ level. Texture map showed the simple rheological properties of each starches heat gel with jumbo squid kamaboko, Corn starch map showed more tough and brittle than the other. Potato starch map showed more elastic gel than corn starch. Wheat starch map could make elastic-mushy gel. There was no significant color differences of each starches but the whiteness of each starch showed increase when the starch rate was increased.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.6
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• pp.598-605
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• 2010

This study investigated the physicochemical and enzymatic properties of unmarketable bastard halibut (Paralichthys olivaceus) cultured in different regions (i.e., Jeju, Wando, and Geoje) as a potential source of surimi and surimi gel. The proximate composition of unmarketable bastard halibut cultured in different regions did not differ significantly at P<0.05. Compared to Alaska pollock muscle, all of the unmarketable bastard halibut muscle had a 4% higher crude protein content and 5% lower moisture content. The collagen content of bastard halibut muscle cultured in Jeju was 1.96 g/100 g, which was higher than in fish cultured in other regions. Regardless of the region where cultured or pH, the enzymatic activities of the crude extracts from unmarketable bastard halibut muscle ranged from 0.30.0.48 U/mg for casein and hemoglobin, 11.9.13.7 U/mg for LeuPNA, 5.6.6.7 U/mg for ArgPNA, 2.8.4.7 U/mg for SAAPFNA, and 0.1.0.2 U/mg for BAPNA. Regardless of region, no mercury or lead was found in any of the unmarketable bastard halibut muscle, except for lead in fish cultured in Geoje. The strength of surimi gels from unmarketable bastard halibut cultured in Jeju, Geoje, and Wando was 1059, 988, and 900 g${\times}$cm, respectively. The surimi gel from unmarketable bastard halibut cultured in Jeju was stronger than commercial Alaska pollock surimi, which was grade SA.

• Parasites, Hosts and Diseases
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• v.31 no.2
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• pp.117-128
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• 1993

Ten axonic isolates of Trichomonns uaginolis were subcutaneously injected to the BALB/c mice in order to assess their pathogenicity by means of so-called "mouse assay" method. All the isolates revealed neutral and acid proteinase activities both in their Iysates and in culture media, but the specific activities of both proteinases in the severely pathogenic group were significantly higher than the mildly pathogenic group (p < 0.05). In the SDS-PAGE system in which the electrophoretic gels contained 0.4% gelatin as the substrate, five different handing patterns of trichomonal proteinases were detected, and the patterns were closely related with the pathogenicity of the isolates of T. vosinalis. All five bands might be regarded as cysteine proteinases group in the inhibitor assays. The cytotoxicity of the Iysates of T. vaginalis to the target Chinese hamster ovarian (CHO) cell line was also significantly different according to the pathogenicity of the isolates, and generally lower in the Iysates treated with cysteine proteinase inhibitors than in the control Iysates. In summarizing the results, it might be considered that the proteinases of T.vaginalis showing five electrophoretic banding patterns are closely related with the pathogenicity and cytotoxicity of the isolates of T. voginolis.

• Applied Chemistry for Engineering
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• v.3 no.4
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• pp.627-638
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• 1992

PPG and BPA-type polyurethane prepolymers(NCO terminated) were obtained from bisphenol A and four types of PPG, having different molecular weight and numbers of functional groups. PPG and BPA-type polyurethane dimethacrylates were synthesized by reacting PPG and BPA-type polurethane prepolymer with 2-HEMA respectively. PPG-type polyurethane dimethacrylates were formulated with initiator(CHP), inhibitor(hydroquinone) and reactive diluent(TEGDMA). The effect of formulation on the torque changes was studied. Four kinds of PPG-type polyurethane dimethacrylates, having different molecular weight and numbers of functional group, were formulated with the same amount of CHP, TEGDMA and hydroquinone. The effects of the molecular weight of PPG-type polyurethane dimethacrylate and functional group numbers of PPG-type polyurethane dimethacrylates on the torque were investigated. These results showed that the torque of PPG-type polyurethane dimethacrylates, having same numbers of functional group, increased with decreasing molecular weight of dimethacrylates and torque of PPG-type polyurethane dimethacrylate, having similar molecular weight, was increased with increasing the number of fuctional group. The glass-transition temperature(Tg) of gels obtained by thermosetting cure for the four kinds of PPG-type polyurethane dimethacrylates were measured by DSC and molecular weights between cross-links(Mc) were calculated from Tg changes.

• Korean Journal of Food Science and Technology
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• v.21 no.3
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• pp.338-344
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• 1989

This study was conducted to investigate the mechanism involved with gelation of soybean proteins, 7S and 11S. For the preparations of soybean gels, calsium coagulation and isoelectric point precipitation through the lactic acid fermentation were employed. The textural properties and microstructure of soybean curds were examined by Instron Universal Testing Machine and Scanning Electron Microscope(SEM), respectively. Soybean cheeses were also prepared from soyprotein curds. The characteristics of prepared soybean cheeses were studied by Instron and Sensory evaluation. Microstructure of soybean curds demonstrated by SEM differed markely, postulating that molecular interaction occured in the curds varied with type of protein and coagulative conditions. Textural parameter measured by Instron demonstrated that the curds and the cheeses made through lactic acid fermentation showed higher values in hardness, gumminess and chewiness than those coagulated with $CaCl_2$ 11S PRF could give the curds with higher values in hardness, cohesiveness, springiness, gumminess and chewiness than SPI and 7S PRF Sensory evaluation results showed that soybean cheese made from 11S PRF scored higher values in taste, chewiness, and hardness. However, panels preferred soybean cheese prepared from SPI in color, chewiness and brittleness.

• Korean Journal of Food Science and Technology
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• v.23 no.2
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• pp.235-240
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• 1991

Starch phosphates were prepared from the corn starch mixed with 2% sodium tripolyphosphate by twin-screw extruder with a feed rate of 20 kg/hr and an extrusion temperature of $130^{\circ}C$, and the effects of extrusion variables on the physicochemical properties (target parameters) of starch phosphates were investigated. Interrelations of system parameters (specific mechanical energy and extrudate moisture) and rheological properities of starch was analyzed by using the response surface analysis. Degree of substitution (DS) was increased with increasing the feed moisture, and showed the maximum value at the screw of near 250 rpm, Degree of gelatinization was proportionally increased with increasing the screw speed and decreasing the feed moisture. Apparent viscosity of the paste was increased with increasing the feed moisture, but it was not significantly affected by the screw speed. It was found by scanning electron microscopy that the starch microgranules were much more degradaded, and as consequent result, the intrinsic viscosity was decreased, whereas, water solubility index was increased. The rate of retrogradation of the gels was retarded with increasing DS and decreasing viscosity.

• Korean Journal of Food Science and Technology
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• v.20 no.3
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• pp.310-316
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• 1988

The gelatinized model food system were prepared by combining moisture, starch and protein, and the textural properties of their gels of different temperatures and times of heating were investigated by the use of Instron Universal Testing Machine. The hardness, springiness, cohesiveness, gumminess and chewiness of model foods had a high correlation with solid content and the regression equations between the hardness of model foods and moisture content heated for 20min. at $80{\circ}C$ were as follows; $H(PS_4)=18.6405-3.8201M+0.1959M^2,\;H(P_1S_1)=244.7933-5.692M+0.0332M^2,\;H(P_4S)=693.0292-16.6884M+0.1005M^2$, The correlation coefficients were $0.996^{**},\;0.998^{**}\;and\;0.998^{**}$, respectively. Total correlations between textural parameters and temperature and heating times were different according to model foods. The correlation between textural parameters was proportional to protein foods, but the hardness and cohesiveness of starch foods showed the relationship of inverse proportion. Under low solid content, the parameters of model foods appeared to decrease as protein content increased. Under high solid content, the parameters of protein foods were higher than those of starch foods above some level of protein content. The regression equation between the hardness and protein content heated for 20min. at $80^{\circ}C$ was as follows; Hardness(20%)=5.6858-13.5670P+$9.7758P^2$ and the correlation coefficient was $0.95^{**}$.

• Korean journal of food and cookery science
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• v.7 no.4
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• pp.63-69
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• 1991

This study was undertaken for the purpose of studying the physicochemical propery of mungbean and texture of mungbean starch gels. Mungbean starch gel made with different levels of oil were tested to investigate the textural characteristics by mechanical test. The results are summerized as fallows: The content of moisture fat, protein, and ash in Seonwha mungbean were shown to be about 13.19%, 1.02%, 23.57% 3.13% respectively. Those of Seonwha mungbean crude starch were 12.48%, 0.63%, 0.94%, 0.13% respectively. The gain of dry crude starch from peeled mungbean was 22.48%. Water binding capacity of Seonwha mungbean crude starch was 183.1%. The pattern of change in swelling power of Seonwha mungbean crude starch for increasing temperature increased slowly to $70^{\circ}C$, and then increased rapidly. The pattern of change in solubility was similar to that of swelling power. The amylose and amylopectin content were 22.5%, 77.5%. Brabender hot-paste viscosities of mungbean crude starch at 8% and 10% showed the similar amylogram patterns with peak vicosity. By the Rheometer measurement result of 8% 10% mungbean starch gel, Hardness and Fractuability tended to be decreased as the addition level of oil increased. Elasticity, Adhesiveness, Chewiness, L, a, and b value tended to be increased as the addition level of oil increased.