• Applied Biological Chemistry
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• v.35 no.1
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• pp.42-50
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• 1992

We conducted screening on Chinese medicinal herbs to examine their anti-complementary activity by hemolytic complementary assay $(TCH_{50})$. Among 55 kinds of herbs, several herbs showed relatively potent anti-complementary activity which decreased $TCH_{50}$, more than 70% in comparison with control. Then, hot water extracts of the following herbs, Curcuma aromatica, Areca catechu, Gleditsiae spina, Euonymus alata, Acanthopanax senticous. Lonicera japonica, Aconitum carmichaeli, Curcuma zedoaria and Cinnamoum cassia, which were shown relatively potent anti-complementary activity were partially purified and analyzed their chemical properties. These activities were resistant to digestion with pronase but decreased by treatment with $NaIO_4$. These results may indicate that the complement activating ability in their herbs is due to polysaccharide. Furthermore, the anti-complementary activity of Areca catechu which was showed the most potent activity, was reduced partially in the absence of the $Ca^{++}\;ion$. After incubation of the normal human serum with partially purified polysaccharide of A. catechu in the absence of $Ca^{++}\;ion$, a cleavage of C3 in the serum was found to have occurred through immunoelectrophoresis using rabbit anti-human C3 serum. These results indicate that the mode of complement activation by polysaccharide of A. catechu is via both the alternative and classical pathway.

• The Journal of Korean Medicine
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• v.33 no.3
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• pp.1-9
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• 2012

Objectives: This research was aimed 1) to find out various subjective symptoms cancer patients had, 2) to find out the quantitative difference of symptoms occurring according to the area of cancer, current treatment methods, and relapse of the cancer and 3) to analyze the relationship between the occurrence of symptoms. Methods: This study was a survey about the various subjective symptoms cancer patients had. The subjects were 48 cancer patients in a double-blinded randomized controlled trial about the effectiveness of Korean Red Ginseng (KRG) treatments. Surveys were examined before Korean Red Ginseng (KRG) treatments. The questionnaire consisted of demographic research, patient history and accompanying symptoms. The symptoms part consisted of 4 questions on general symptoms (vertigo, hot flush, rash, insomnia), 2 questions on digestion symptoms (anorexia, dyspepsia), 2 questions on excretions (diarrhea, constipation), and 5 questions on symptoms in different body parts (headache, dryness of lips, chest pain, aphthous ulcer, nose bleeding). The questionnaire was used to research presence of symptoms and relationships between the occurrence of symptoms. Results: A total of 48 patients took part in this survey. Dizziness was the most frequent subjective symptom patients had (64.58%), followed by dry mouth (43.75%), headache (43.75%), insomnia (41.67%), anorexia (37.5%) and chest discomfort (37.5%). The presence of these subjective symptoms was partially related to the patient's history details - type of cancer, method of cancer treatment (chemotherapy, radiotherapy), termination of treatment, presence of pain, fatigue and recurrence, etc. Factor analysis was conducted to analyze the relationship between the occurrence of symptoms. It suggested 5 factors as a result, but there was a limitation that only a low level of correlation was shown among them. Conclusions: We were able to analyze the occurrences and the relationships among them for accompanying subjective symptoms in cancer patients. However the results of the study are limited in that only 48 patients participated. The symptoms in cancer patients showed a tendency for clustering, occurring simultaneously or continuously rather than occurring alone. The study of these symptom clusters is worth further study, for it is similar to the Symptom Differentiation System in Traditional Korean Medicine. For effective approach to the treatment of cancer in Traditional Korean Medicine, further research on the Korean traditional view of cancer patients should be done based on this research, regarding various symptoms and those relationships on a larger scale.

• The Journal of Korean Obstetrics and Gynecology
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• v.32 no.4
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• pp.132-143
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• 2019

Objectives: The purpose of this study is to provide basic information on Korean medical research and treatment through analysis of breast cancer patients, who visited ${\bigcirc}{\bigcirc}$ university Korean medicine hospital. Methods: To analyze characteristics of breast cancer patients who visited korean medicine hospital, we searched medical records from January 1, 2016 to May 13, 2019, and 86 breast cancer patients were analyzed. Results: 1. The general characteristics of the subjects are as follows. The average age was $47.65{\pm}9.62years$ and 40's was the most (46.51%). The average height was $159.78{\pm}4.91cm$ and the average weight was $57.29{\pm}9.34kg$. The average body mass index (BMI) of the patients was $22.40{\pm}3.50kg/m^2$. 2. The stage distribution record indicated stage０ (9.72%), stageI (31.94%), stageII (34.72%), stageIII (20.83%) and stageIV (2.78%). 14 patients with unknown stage were excluded. 3. Before coming to the korean medicine hospital, of the 86 patients, 72 (83.72%) patients received surgical therapy, 55 (63.95%) patients received chemotherapy and 44 (51.16%) patients received radiotherapy. 11 (12.79%) patients chose oriental medicine as their primary treatment option. 4. The mean duration from diagnosis to hospital visit was $13.87{\pm}15.53months$. Among the total 86 patients, 46 (53.49%) patients visited for symptom relief during the follow-up period. 5. The most common symptom was general weakness in 29 (33.72%) patients, followed by hot flash, myalgia, insomnia, digestion disorder, numbness, edema, arthralgia, operation site pain, cold sensation and mastalgia. 6. Among 86 patients, 55 (63.95%) patients received acupuncture and moxibustion together. The most prescribed herbal medicine to subjects was Sibjeondaebo-tang-gamibang and Cheonhye-dan (25%). Conclusions: These results could be helpful to provide basic data on the Korean medical approach of breast cancer patients.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.42 no.6
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• pp.805-809
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• 1997

The influence of cool temperature occurred during the booting stage in 1993 on quality of rice grain was compared with that in favorable weather of 1994. The mean and minimum air temperatures during the reproductive growth stage at the paddy field of Jinbu Substation, National Crop Experiment Station were 2.2~7.4$^{\circ}C$ and 2.0~8.9$^{\circ}C$ lower respectively in 1993 compared to those of 1994. Grain fertility and brown rice yield were 11.8％ and 0.4t /ha, and 84.3％ and 5.5t /ha in 1993 and 1994, respectively. There was no difference in amylose content between two years. However, protein content of brown rice in 1994 were 1.6％ lower than that of 1993. There was no difference in alkali digestion value of milled rice between two years. Gel consistency of rice flour was 45mm in 1993 and 59mm in 1994. Amylogram characteristics of rice flour produced in 1993 showed lower peak hot, cool, and breakdown viscosities, and higher consistency and setback viscosities. The palatability of cooked rice by sensory panel test was considerably better in 1994 rice than in the rice of cool year.

• Resources Recycling
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• v.32 no.6
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• pp.3-9
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• 2023

Separation of LED packages from PCBs and analysis of the adhesive components was conducted to enhance the recycling potential of LED modules. LED package was separated from PCBs using heat treatment under optimal conditions: temperature of above 250 ℃ and time of 20 minutes. The separation equipment can be established using a hot air injector with controlling the rotational speed of the internal screw. The separation efficiency of each type of substrate (aluminum and glass fiber) was investigated with the thickness range of the adhesive materials (0.25-0.30 and 0.30-0.35 mm). Under the optimal conditions, the efficiency can reach to 97.5% for both types of substrates with adhesive materials of thickness 0.25~0.30mm. Characterization of the residual adhesive substances from the separated LED package and PCB using microwave digestion and ICP analysis showed that the residue contained of 95% of Sn, less than 5% of Cu and Ag.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.2
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• pp.101-108
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• 1984

In order to study the optimal conditions of processing and storage for boiled and dried anchovy (Engraulis japonica) with high protein digestibility, the contents of trypsin indigestible substrate (TI) and in vitro apparent protein digestibility were determined. Peroxide value (PoV), TBA number and nonenzymatic brown pigments, that accounted for important antinutritional factors, were also measured and confirmed the relationship between those factors and formation of TI or in vitro protein apparent digestibility. The results were as follows; Samples boiled for 5 minutes showed the lower content of TI than the other samples boiled for 0.5 min. or 1 min. Hot air dried products had a lower TI content in comparison with the other dried ones such as sun dried or freeze dried products. It was revealed that the lower temperature ($8{\pm}1^{\circ}C$) did not affect to a great degree of forming TI and falling in vitro digestibility comparing to high temperature ($26{\pm}1^{\circ}C$) during storage. The lowest TI content (0.173 mg/g solid) was noted in the samples for 5 minutes and then sun drying after 56 days storage at $9{\pm}1^{\circ}C$. A rapid decrease of in vitro protein digestibility occurred within 0.5 min. of boiling and showed the value $85.3\%$. Freeze dried samples possessed the highest in vitro protein digestibility ($85.9\%$), when compared to sun dried or hot air dried products. Fat oxidation and nonenzymatic browning were proceeded with the various boiling times, drying methods and storing temperatures. It was noted that boiling for 5 minutes and freeze drying accelerate the fat oxidation significantly. More nonenzymatic brown pigments was developed in samples boiled for shorter time (0.5 min.) and that stored at high temperature ($26{\pm}1^{\circ}C$) than the other products. Therefore, fat oxidation and nonenzymatic browning assumed to be a major inhibitory reaction in enzyme digestion and those might be an important role in forming TI in boiled and dried anchovy products during processing and storage.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47
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• pp.15-32
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• 2002

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s-1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great progress and success was obtained in development of high-quality japonica cultivars and quality evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice cultivars and special rices adaptable for food processing such as large kernel, chalky endosperm, aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer, Recently, new special rices such as extremely low-amylose dull or opaque non-glutinous endosperm mutants were developed. Also, a high-lysine rice variety was developed for higher nutritional utility. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and texture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak, hot paste and consistency viscosities of viscosities with year difference. The high-quality rice variety "IIpumbyeo" showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic microscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high probability of determination. The $\alpha$-amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were IIpumbyeo, Chucheongyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tonsil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, showed the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogradation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice breed. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large grain rices showed better suitability far fermentation and brewing. The glutinous rice were classified into nine different varietal groups based on various physicochemical and structural characteristics of endosperm. There was some close associations among these grain properties and large varietal difference in suitability to various traditional food processing. Our breeding efforts on improvement of rice quality for high palatability and processing utility or value-adding products in the future should focus on not only continuous enhancement of marketing and eating qualities but also the diversification in morphological, physicochemical and nutritional characteristics of rice grain suitable for processing various value-added rice foods.ice foods.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.6
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• pp.814-819
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• 2004

An investigation was carried out to study the effect of two housing systems on feed intake and nutrient utilization of sheep in a semi-arid region of India. Two types of housing managements were adopted. The first was a shed- 20'${\times}$10' structure with all the four sides of 6' chain link fencing with central height of 10'. The roof was covered with asbestos sheets, with mud floorings. The second was an open corral- 20'${\times}$10' open space with all the four sides covered with 6' chain link fencing. Thirty-four (32 ewes and 2 rams) sheep were grazed together on a 35 ha plot of native range. All the sheep were grazed as a flock from 08:00 to 17:00 h during the yearlong study. The flock was divided into two groups (16 ewes+1 ram) in the evening and housed according to two housing systems (Shed and Open Corral). Three digestion trials were conducted during three defined seasons of monsoon, winter and summer seasons to determine the effect of housing on nutrient intake and utilization. Blood samples were collected in three seasons for the estimation of hemoglobin and glucose. Dry and wet bulb temperatures were recorded at 06:00 A.M. and 09:00 P.M. using suitable thermometers both inside the shed and in the open corral and temperature humidity index (THI) was calculated. There was significant (p<0.05) difference in the THI between shed and open corral in all the seasons, indicating that the shed was always warmer compared to open corral. The daily dry matter intake (DMI, g/d) was 965, 615 and 982 in sheep housed under shed and 971, 625 and 1,001 in those housed in open corral during monsoon, winter and summer season, respectively. These differences were however non-significant (p>0.05). The digestibility of DM was 45.92, 45.13 and 50.30 in sheep housed under shed and 43.64, 45.02 and 55.02 in sheep housed in open corral during monsoon, winter and summer seasons, respectively. There was no significant (p>0.05) difference in the digestibility of nutrients in sheep maintained under shed and in open corral. Blood Hb concentration was 13.97, 14.13 and 13.15 in sheep housed under shed and 15.27, 13.63 and 14.82 in those kept in open corral, whereas blood glucose concentration was 59.67, 59.70 and 52.33 in sheep under shed and 61.00, 61.00 and 57.83 in open corral, during monsoon, winter and summer, respectively. There was also no significant effect of housing on the body weight changes, wool yield and survivability in ewes. Although housing had no significant effect on nutrient intake, their utilization and blood parameters, there was significant effect on the physiological responses and energy expenditure of sheep maintained under the two housing systems (Bhatta et al., 2004). It can be concluded from this study that the housing systems didn't have any significant effect on the nutrient intake and utilization of native breed like Malpura, which were well adapted to the hot semi-arid conditions of India. However, while deciding provisions for housing of different breeds of sheep (both crossbred and native) parameters like physiological responses, energy expenditure, health conditions and overall economics of the systems should be taken into consideration.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.4
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• pp.526-534
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• 2010

The prevalence rate for chronic diseases such as obesity, diabetes, hypertension etc. caused by the increment of national income and the change of food life according to the globalization in Korea have been increased. Especially excess sodium intake may contribute to the development of hypertension, increasing cardiovascular disease risk. The objective of this study was to investigate sodium intake of nursery school meals in Gyeonggi-Do, and to construct database for lesser sodium intake policy. Survey consisted of 601 sample intakes of sodium in summer and in winter. A food weighed record method was used for measuring food intakes. Average intakes of ten children per nursery school were measured. The sodium contents of meals were analyzed by ICP-OES (inductively coupled plasma-optical emission spectrometer) after acid digestion by microwave. The sodium contents on food groups showed that sources (693 mg/100 g), grilled foods (689 mg/100 g) and kimchies (643 mg/100 g) had respectively higher sodium contents and the average sodium intake per meal was $582\pm204$ mg. The sodium contents of soups & hot soups and kimchies had 37.5% and 15.8% of total sodium intakes per meal, respectively. Sodium intakes per meal in summer and winter showed 572.3 mg and 592.3 mg, respectively. Regional ranking of sodium intakes showed the ascending order of apartment (514.3 mg/meal), rural region (540.5 mg/meal), multiplex house (635.9 mg/meal) and industrial complex (696.4 mg/ meal). A habit of excessive sodium intakes in childhood will threaten their health when they grow up to be adults; thus lesser intake of sodium per meal is needed for children in nursery school.

• The Korean Journal of Mycology
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• v.40 no.4
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• pp.229-234
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• 2012

A key molecule in the pathogenesis of Alzheimer's disease (AD) is the ${\beta}$-amyloid peptide ($A{\beta}$) generated by ${\beta}$-secretase activity, an aspartic protease. This study was designed to evaluate inhibitory effect of the high-molecular weight water-soluble polysaccharides (Et-P) isolated and purified from Phellinus linteus fruiting body on ${\beta}$-secretase activity. The Et-P was purified from the hot water extract of Phellinus linteus fruiting body mainly by 75% ethanol precipitation and DEAE-Cellulose column chromatography. From the DEAE-Cellulose chromato-gram and molecular weight analysis, the Et-P was shown to be a mixture of three polysaccharides with molecular mass of 1,629, 1,294, and 21 kDa, respectively. The monosaccharide composition of Et-P was determined to be glu-cose, galactose, and mannose as major sugars, glucose being the most prominent one (48% in mole percentage). The elemental analysis and FT-IR analysis suggested that Et-P is typical polysaccharides having at least partially ${\beta}$-linkages and possible existing as complex with phenolic compounds. The laminarinase digestion and HPAEC-PAD analysis suggested that Et-P is a variant of beta-(1,3)-glucans. The Et-P showed DPPH radical scavenging activity and, especially, a significant inhibitory activity on ${\beta}$-secreatase activity (48% inhibitin at 100 ${\mu}g/mL$), suggesting that they may inhibit the formation of $A{\beta}$ which is the major causative of Alzheimer's disease. The results of this study suggest that the water soluble polysaccharides of Phellinus linteus fruiting body can be a potent material for the development of preventive or therapeutic agents for AD.