• Journal of Korean society of Dental Hygiene
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• v.13 no.5
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• pp.835-843
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• 2013

Objectives : The purpose of this study was to evaluate the chewing ability, oral-health related quality of life and factors in periodontal disease patients. Methods : Subjects were 111 patients having peridontal disease in 10 dental clinics in Busan and Gyeongsangnamdo. Questionnaire survey was carried out from July to August 2010. Questionnaire consisted of demographic characteristics, oral health factors, chewing ability and quality of life. Data were analyzed by descriptive analysis, t-test, ANOVA, correlation analysis, and multiple regression analysis using SAS(Ver 9.2) set at p<0.05. Results : Chewing ability was $44.85{\pm}8.8$, and their quality of life was $41.7{\pm}8.8$. Low level of quality of life was closely related to those factors as education, missing of more than 5 posterior teeth, certain subjective periodontal symptoms including swollen gums, sore gums, drifting gums, bad breath and toothache. The effective factors to the quality of life was chewing ability, bad breath and toothache. Conclusions : Chewing ability and quality of life were closely related each other. To enhance the quality of life, chewing ability should be improved. Proper treatment and effective method of management should also be properly considered to prevent the subjective periodontal symptoms and to minimize tooth loss.

• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.942-949
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• 2005

To improve the textural properties and stabilize the structure and gel matrix of non-waxy rice starch gels, non-waxy rice starch/gum mixture gels were prepared from various food gums, gum arabic, guar, algin, deacyl gellan, xanthan and gellan gums. The morphological and textural properties and freeze-thaw stability of their gels were compared. Rice starch/gum mixture gels with various gums formed a more homogeneous gel matrix with smaller particle size than rice starch gel without Em, but the trends differed depending on the gum types. The textural properties of rice starch/gum mixture gels were changed with the gum types. The shape of the rice starch/gum mixture gel matrix was desirable when mixed with gellan and algin. The textural properties of gels hardened in the rice starch/algin mixture gel and softened in the rice starch/algin mixture gel. The rice starch gels showed V-type crystallinity by x-ray diffractometer, but the peak at $2\theta$ = $20^{o}$ was decreased with increasing gum addition. The freeze-thaw stability increased with increasing gum addition. Gellan and algin were especially effective.

• Food Engineering Progress
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• v.13 no.4
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• pp.320-325
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• 2009

The effects of adding additives such as vital gluten, gum, emulsifier, and enzyme to rice flour on baking quality were examined. The effects of different gums on the pasting and dough properties of rice flour containing vital gluten were studied using a Rapid Visco Analyzer (RVA) and a Brabender farinograph. The RVA peak, breakdown, and final viscosities decreased with the addition of gums, while setback viscosity increased. The farinogram showed that rice flour supplemented with gums such as tara gum, guar gum, and locust bean gum (LBG) increased water absorption and dough stability, yielding strengthened dough similar to wheat flour dough. The addition of guar or tara gum/sodium stearoyl lactylate (SSL)/fungal $\alpha$-amylase (AMYL) or glucose oxidase (GO) blend improved the volume and reduced the crumb firmness of rice bread prepared from rice flour containing 14% vital gluten. Therefore, the combined addition of gum, emulsifier and enzyme into rice flour significantly improved the rice bread quality, allowing the decrease of the vital gluten level in rice bread formula.

• Journal of dental hygiene science
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• v.12 no.2
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• pp.115-121
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• 2012

The aim of this study was to investigate the correlations between the self-reported symptoms of periodontal diseases and the quality of life. This study conducted its questionnaire survey over the subjects of 450 adults who had ever visited dental clinics among the adults of age 35-65 living in Seoul and Gyeonggi-do region from January 7 to March 14, 2010. The data were analyzed using a chi-square test, t-test, binominal logistic regression analysis in the SPSS version 12.0 program. Among the self-reported symptoms of periodontal diseases, 65% of respondents perceived that 'I bleed from the gums in brushing my teeth', which was the most, whereas 18.8% of respondents perceived to 'tooth mobility', which was the least. Self-reported symptoms of periodontal diseases was associated with socio-demographic characteristics such as sex, age, level of education and periodic oral examination, dental scaling(p<0.05). People who perceived the symptoms of periodontal diseases experienced functional limitation, physical pain, psychological discomfort, disability in diverse domains, and social handicap more than the group who did not perceive them(p<0.001). OHIP-14 scores were significantly correlated with sex, bleeding gums, swollen gums and bad breath(p<0.05). This study showed the self-reported periodontal problem had a negative impact on the public's leading their happy life. Therefore, in order to enhance the quality of life in adults, it is necessary to prevent periodontal diseases and reduce the subjective symptoms.

• Journal of Korean society of Dental Hygiene
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• v.9 no.2
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• pp.25-43
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• 2009

The purpose of this study was to examine the periodontal care of dental clinic patients. The subjects in this study were 213 patients who visited four different dental clinics in the region of Geoje. After a survey was conducted, the following findings were given: 1. In regard to the prevention of periodontal diseases, 52.1 percent of the patients investigated received treatment at a dental clinic when their gums were swollen or bleeding, and the way they responded to their swollen or bleeding gums was significantly different according to age, occupation(p<.01) and academic credential(p<.001). 31.0 percent got their teeth scaled to take care of their gums, and how to take care of the gums differed significantly with age, occupation, academic background(p<.001) and monthly income(p<.01). As to yearly preventive treatment frequency for periodontal diseases, 22.5 percent received treatment to prevent any possible periodontal diseases once a year, and age, educational background(p<.01) and occupation(p<.05) made a significant difference to that. By occupation, the company employees received more preventive treatment. As many as 66.7 percent intended to receive education on the prevention of periodontal diseases if there would be any chance, and gender and age(p<.001) made a significant differences to that. 2. As for oral health care habits, 52.1 percent brushed their teeth in a mixed way, up and down and right and left, and the women did that up and down more than the men. Those who were in their 30s did toothbrushing in the mixed way the most, and gender(p<.05), age(p<.05) and academic credential(p<.001) made a significant difference to that. Concerning daily mean toothbrushing frequency, 43.7 percent did that three times a day, and the women who did that three times outnumbered the men who did. The daily mean toothbrushing frequency varied significantly with gender(p<.01). By occupation and education, the professionals and better educated patients were significantly different from the others in that regard(p<.01). As to the use of an interdental brush, 57.3 percent had ever used it, and those who were better educated, who had a larger monthly income(p<01) and who were professionals(p<.001) were significantly different from their counterparts in that aspect. As to scaling experience, as many as 68.5 percent had ever had their teeth scaled, and those who were in their 30s had done that the most. Age made a significant difference to that(p<.01), and the professionals, larger income earners and better educated patients were significantly different from their counterparts in that regard(p<.001). The findings of the study justified the necessity and importance of periodontal care, and the prevention of periodontal diseases, regular dental checkup and the development of oral health education programs were required.

• Korean Journal of Food Science and Technology
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• v.38 no.1
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• pp.42-46
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• 2006

Rheological properties of the dough added with milk proteins and gums was studied to investigate the possibilities as anti-staling agents. Also, physical properties of the resultant bread baked from the frozen dough after 8 weeks of storage at $-20^{\circ}C$ were examined. The 4 sets of their combinations of milk proteins and gums, $casein-{\kappa}-carrageenan$ (CK), casein-sodium alginate (CA), $whey-{\kappa}-carrageenan$ (WK), and whey-sodium alginate (WA), were added to dough to examine their possible anti-staling effects. Rheological properties of dough were evaluated, and physical properties of resultant bread baked from frozen dough after 8 weeks storage at $-20^{\circ}C$ were examined. Addition of all treatments increased gelatinization temperature and water absorption, and lowered miximum viscosities and extension of doughs, compared to the control. Doughs added with CA and WA showed longer development times than that of the control. Addition of WK and WA resulted in lowest dough extensions. Treated bread showed lower moisture content decrease during storage at $5^{\circ}C$ for 4 days. Breads baked with frozen doughs after 6 weeks storage at $-20^{\circ}C$ showed similar results. Although textural hardness of breads increased with storage at $5^{\circ}C$, CA- and WA-added breads were less affected, showing they effectively retarded staling of breads.

• Proceedings of the Korean Society of Life Science Conference
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• 2006.09a
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• pp.94.1-94.1
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• 2006

• Microbiology and Biotechnology Letters
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• v.40 no.4
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• pp.356-363
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• 2012

The aim of this study was to utilize rice bran, the main waste product of paddy processing, in xanthan gum production by Xanthomonas campestris fermentation. Deffated rice bran was enzymatically hydrolyzed using cellulase, gluco-amylase, alpha-amylase and xylanase at various pHs and temperatures within 0-12 h. The highest sugar content reached at $35^{\circ}C$, pH 5.5 in 6 h with 41.66%. The enzymatic hydrolysate was used as the carbon source for xanthan gum production by X. campestris NRRL B-1459 and X. campestris pv. campestris. The highest productivities obtained were 21.87 and 17.10 g/L, respectively. Viscosity measurement for the obtained xanthan gums and commercial gum was carried out in gum solutions at various pHs and temperatures. The highest viscosity was reached with 1% gum solutions at $20^{\circ}C$ and pH 5.5 for all gums with viscosity values of 470, 131 and 138 mPa sec, respectively. This work has provided relevant scientific information about the use of rice bran, an abundant agroindustrial residue, to produce xanthan gum.

• Korean Journal of Health Education and Promotion
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• v.25 no.1
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• pp.55-69
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• 2008

Objective: This study was to investigate the relationship between hemoglobin A1c level and self-reported oral health status. Methods: The subjects of this study were 150 diabetic patients (60 male patients and 90 female patients) who went to the internal and family medicine departments of clinic. This study used the questionnaire and NYCOCARD$\square$ READERII to quantify hemoglobin A1c. Results: The proportion of well controlled diabetes subjects was 31.3%. When hemoglobin A1c levels became higher, subjects perceived that there were more decay teeth, bleeding, swollen gums, mobility teeth, and oral disease symptoms. In comparison with the well glycemic control group, poor glycemic control group perceived that the overall oral health status was worse, and had more bleeding teeth, swollen gums and mobility teeth. Conclusion: These results show that hemoglobin A1c level is related to the self-reported oral health status. Therefore, dental professionals should emphasize more the necessity of maintaining the hemoglobin A1c of normal range and monitoring it periodically, and the practice of thorough oral hygiene care in order to promote diabetic patients' oral health.

• Korean Journal of Food Science and Technology
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• v.24 no.5
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• pp.482-491
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• 1992

Experiments were conducted to elucidate the effects of pH change and sodium alginate, gum karaya and gum arabic on the foaming properties of soy protein isolate (SPI). The surface tensions of SPI solution (5%) adding to gums at pH 4.0 and 5.0, near the isoelectric point (pH 4.5) were higher than those at pH 7.0 and 8.0. Specific viscosity of the solutions adding to gums (0.1, 0.2 and 0.3%) at pH 7.0 and 8.0 were $3.6{\sim}51.8$ and $4.0{\sim}51.2$, respectively. In cases of addition of sodium alginates specific viscosity were predominantly increased, while those of gum arabic did not almost increase. Addition of gums reduced the overrun, but it stabilized the foams, especially those of sodium alginates (0.2%) increased the foam stability at pH 5.0, 7.0 and 8.0 by 57, 413 and 315%, respectively. Foaming ability, foam stability and heat stability of the foam were significantly (p<0.05) affected by changing pH. There was a tendency to increase the foaming ability according to the decrease of surface tension. Specific viscosity was also important in foam stability and heat stability.