• Journal of Periodontal and Implant Science
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• v.24 no.2
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• pp.219-237
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• 1994

The ultimate goal of clinical periodontal therapy is to achieve regeneration of a healthy connective tissue reattachment. Conventional therapy including scaling, root planing, gingival curettage, gingivectomy and flap procedures of various types results primarily in repair rather than regeneration of the periodontium. In order for periodontal regeneration to occur, progenitor periodontal ligament cells must migrate to the denuded root surface, attach to it, proliferate and mature into an organized and functional fibrous attachment apparatus. Polypeptide growth factors belong to a class of potent biologic mediators which regulate cell differentiation, proliferation, migration and metabolism. Insulin-like growth factor-I (IGF- I ) of these factors appear to have an important role in periodontal wound healing and bone formation. The purpose of this study is to evaluate the effects of IGF- I on the periodontal ligament cells to use as a regeneration promoting agent of periodontal tissue. Human periodontal ligament cells were obtained from periodontal tissue explants culture of the first premolar tooth extracted for the orthodontic treatment. Cells were cultured in Dulbecco's modified Eagle medium(DMEM) with 10% fetal bovine serum. Fourth to seventh passage cells were plated in 24 well tissue culture plates and medium changed to serum-free medium prior to addition of growth factors. Cell proliferation was measured by the incorporation of $[^3H]-thymidine$ into DNA, Protein synthesis was determined by measurement of $[^3H]-proline$ incorporation into collagenase-digestible protein(CDP) and noncollagenous protein(NCP) according to the method of Peterkofsky and Diegelmann (1971), And alkaline phosphatase activity was measured as one parameter of osteoblastic differentiation. The results were as follows : The DNA synthetic activity was increased in a dose-dependent manner with IGF- I except for 0.1ng/ml concentration of IGF- I At the concentration of 10, 100ng/ml, IGF- I significantly increased the DNA synthetic activity(P<0.05) The total protein, collagen and noncollagen synthesis was increased in a dose-dependent manner with IGF- I except for 0.1ng/ml concentration of IGF- I. At the concentration of 1, 10, 100ng/ml, IGF- I significantly increased the total protein, collagen and noncollagen synthesis activity(P<0.95, P<0.001). The % of collagen was not effected according to the concentration of IGF- I. The alkaline phosphatase activity was increased in a dose-, time-dependent manner with IGF- I (10, 100ng/ml). In conclusions, the present study shows that IGF- I has a potentiality to enhance the DNA synthesis of periodontal ligament cells with including the increase of the total protein and collagen synthetic activity. The use of IGF- I to mediate biological stimulation of periodontal ligament cells shows promise for future therapeutic applications.

• Journal of agriculture & life science
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• v.45 no.5
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• pp.81-89
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• 2011

This study was carried out to investigate changes in physicochemical and sensory properties of cooked sausages replaced sodium chloride (NaCl) to potassium chloride (KCl) or magnesium chloride ($MgCl_2$) during storage for 30 days under $4^{\circ}C$. All sausages were prepared with different combination of salts as follow; CTL (1.5% NaCl), KCL (0.9% NaCl+0.6% KCl), MCL (0.9% NaCl+0.6% $MgCl_2$), KML (0.9% NaCl+0.3% KCl+0.3% $MgCl_2$) and PST (1.5% PanSalt). Among sausages moisture content in KML was the highest (p<0.05). Lightness and redness in CTL were lower than those of other treatments, but MCL and KML containing $MgCl_2$ showed higher CIE $L^*$ and $a^*$ values than CTL. The pH in CTL was the highest during storage, however, no significant difference was determined between two treatments, MCL and KML (p>0.05). Crude fat content and water holding capacity (WHC), hardness and cohesiveness of MCL sausages were higher than those of CTL. In sensory characteristics of cooked sausages, saltness in MCL was the lowest during 10 and 20 days of storage (p<0.05). Yellowness in PST was lower than other treatmeants. Gumminess and chewiness of texture property of sausages from MCL and KML were higher than CTL. The results indicate that the replacement of NaCl by KCl improved texture, but meat color was not improved as expected. In contrast, the replacement of NaCl by $MgCl_2$ enhanced color, texture and WHC, whereas partial replacement of NaCl by $MgCl_2$ must reduce bitter taste as compared to sausages manufactured with a NaCl only. Therefore, $MgCl_2$ may be a salt replacing NaCl in cooked pork sausages.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.9
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• pp.1384-1390
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• 2010

In this study, we investigated the quality of glasswort (Salicornia herbacea L.) mixture fermented by Aspergillus oryzae at $30^{\circ}C$ for 7 days. Changes of pH, titratable acidity, amino-nitrogen content, reducing sugar content, activities of $\alpha$-amylase and protease and number of mold were determined in the course of the fermentation. Angiotensin converting enzyme (ACE) inhibition activities and electron donating ability (EDA) were measured after 7 days fermentation. The pH lowered from 6.19~6.22 into the level of 5.41~6.08 after fermentation for 7 days. Titratable acidity increased from 0.59~0.68 into the highest level of 0.95~1.13% after 6 days fermentation. Furthermore, the amino-nitrogen content increased from 128.0~167.2 mg% to 159.4~209.0 mg% after fermentation for 7 days. For the reducing sugar content, it decreased from 2.0~5.9% into the level of 0.4~1.1% during 7 days fermentation. The number of molds decreased from $10^7\;CFU/g$ to approximately $10^6\;CFU/g$ after 5 days fermentation. $\alpha$-Amylase activity showed from the beginning of the fermentation in all samplings, but protease activity reached the value of food code standards after 5 days of fermentation. ACE inhibition activities were slightly increased from 9.5~16.6% to 19.3~22.7% and electron donating ability were slightly increased from 55.6~57.8% to 60.9~62.7% after 7 days of fermentation.

• Journal of the Korea Organic Resources Recycling Association
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• v.1 no.1
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• pp.69-84
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• 1993

In order to determine the optimum operational paramsters in cow manure composting, 4 laboratory scale composters were established. The cow manure was mixed with certain amount of saw dust to adjust the initial C/N ratio to 24, initial pH to 6.9 and composting was performed with varying operational conditions. It was found that the optimum aeration rate was 1000 ml/min kg. VS, the optimum moisture content 50% and no significant difference was found with different initial pH condition. Microorganisms were counted under the optimum conditions determined in this study. At the end of the experimental period, the number of bacteria, actinomycetes and fungi was $1.5{\times}10^9$ cells, $1.1{\times}10^8$ cells and $3.0{\times}10^8$ cells/g dry compost, respectively. At day 0, the number of coliforms, fecal coliforms and fecal streptococci was $3.1{\times}10^3$ cells, $7.5{\times}10^2$ cells and $5.6{\times}103$ cells/g dry composting material, respectively. Their population was decreased with time lapse, However, their survival time was longer than those reported by other researchers. Microorganisms were identified at the end of the experiment. Genus Bacillus was the most dominant comprising 89.3% of the total population. Among the Genus Bacillus, B. circulans compoex was the most abundant, followed by B. Stearothermophilus, B. Sphericus, B. licheniformis and B, brevis.

• Korean Journal of Soil Science and Fertilizer
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• v.39 no.3
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• pp.144-150
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• 2006

Chemical characteristics and their interrelationships of 156 soils included by 74 sandy loam and 82 loam soils collected from plastic film house in Chungbuk area were investigated from 1998 to 2001. Seventeen chemical properties including pH, organic matter (OM), electrical conductivity (EC), inorganic nitrogen, available phosphorus, exchangeable cations, CEC, etc., were analyzed by correlation, standardized partial regression coefficient, and principal factor analysis. Standardized partial regression coefficients of chemical properties were estimated to determine the degree of contribution of EC and OM contents in soils. Principal factor analysis was applied to classify the studied chemical properties into different groups having similar chemical properties. The pH of experimental soils ranged from 4.24 to 7.14 and 4.95 to 7.35 for loam and sandy loam soils, respectively. The EC of soils varied from 0.93 to $15.65dS\;m^{-1}$ for loam and $0.91{\sim}22.30dS\;m^{-1}$ for sandy loam soils, respectively with significant differences among them. The EC measured by 1:5 $H_2O$ dilution method and saturation method were significantly related with 8.163 and 8.599 as the slopes of regression equation for loam and sandy loam soils, respectively. These slopes more than 8.0 in this regression equation was higher than the slope of 5.0 that is estimated from dilution coefficient suggesting that EC measured by 1:5 dilution method might be erratic. The standardized partial regression coefficient of different chemical properties for the estimation of EC was in the order of $NO_3{^-}$ > $Cl^-$ > OM > exchangeable Mg for loam soils and $NO_3{^-}$ > exchangeable Mg > $Cl^-$ for sandy loam soils. Contribution order of the chemical properties based on standardized partial regression coefficient differed 1:5 dilution method and saturation method, indicating that different chemical compounds might be present in the extract solutions of these two methods. Consequently the measurement of EC by saturation method was thought be still better for estimation of chemical property because accuracy of EC measurement by 1:5 dilution method can't be improved by any specific coefficient for adjustment of EC. Regardless of differences in soil textures and extraction methods, correlation coefficients between EC and the other chemical properties were routinely in the order of $NO_3{^-}$ > $Cl^-$ > degree of base saturation > exchangeable Mg > exchangeable Ca > $SO{_4}^{2-}$. The principal factor analysis revealed four factor groups of the chemical properties studied. The groups for sandy loam were as follows; ; 1. salt components, 2. soil reaction components, 3. fixed and adsorption components, 4. CEC components. The groupings of loam soils were similar to sandy loam except that exchangeable Na substituted the CEC of sandy loam.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.9
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• pp.1174-1181
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• 2008

Garlics were aged at 60, 70, 80, and $90^{\circ}C$ for 1, 3 and 6 days. Samples were analyzed for physico-chemical components and antioxidant activities, such as DPPH scavenging activity and reducing power of hot water and ethanol extracts. The Hunter L, a and b values were significantly lower in sample aged at higher temperature and for longer time. In initiation of aging, the share force was the lowest in sample aged at $90^{\circ}C(85.70{\pm}1.44\;kg/cm^2)$ and it increased for 6 days to $411.30{\pm}13.90\;kg/cm^2$ in aging. The pH of garlic was acidified at increasing aged temperature and periods. In sample aged for 6 days at $60^{\circ}C$ and $90^{\circ}C$, pH was 6.12 and 3.90, respectively. Contents of total phenolics and flavonoids also increased in sample aged at higher temperature and for longer time. Their contents increased about 3.5 and 9.1 times higher in sample aged for 6 days at $90^{\circ}C$ than sample aged for 6 days at $60^{\circ}C$, respectively. Total pyruvate contents were fluctuated by aging temperature and periods. DPPH scavenging activity was increased in sample aged at higher temperature and longer time. The highest activity of DPPH scavenging showed $87.48{\pm}0.20%$ in sample aged for 6 days at $90^{\circ}C$. Similar results were observed in reducing power activity. It was estimated that such increases in anti-oxidant activities in aged garlics may come from actions of phenolics, flavonoids and browning compounds in them.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.6
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• pp.759-765
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• 2007

This study was conducted to analyze the chemical properties of single.harvested pepper (YW211, YW213), and to investigate the change of kochujang quality by the addition of single-harvested peppers. Capsaicinoids content of YW211 was $271.65{\pm}25.10mg/100g$ and ASTA color value of YW213 was $212.71{\pm}2.38$, which were comparatively higher values than commercial red peppers. Mixed red pepper powder used for kochujang production were prepared with various mixing ratios of commercial red peppers (YY & GR) and single-harvested pepper (YW211 & YW213). Capsaicinoids content of YY, $3.98{\pm}0.24mg/100g$, was increased to $52.61{\pm}8.62mg/100g$ by mixing 30% YW211. ASTA color value of GR was $110.63{\pm}1.89$ and was increased to $130.01{\pm}1.31$ by mixing 30% YW213. The pH values of kochujang added YW211 or YW213 were slowly reduced and acidities were increased during fermentation; however, both values weren't statistically different. The contents of amino nitrogen increased until 60 days, and then decreased thereafter. Reducing sugars were increased considerably until 30 days, and reduced slowly after fermentation for 90 days.

• Journal of Animal Science and Technology
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• v.49 no.6
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• pp.847-856
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• 2007

This study was conducted to determine the effect of cryoprotectants(sugar, sorbitol, polyphosphate) on quality properties of chicken breast surimi manufactured by pH adjustment(pH 11.0) during frozen storage. Final surimi was divided into experimental units to which the following treatments were randomly assigned: C(Alaska pollack surimi, two times washing, 4% sugar＋5% sorbitol＋0.3% polyphosphate additive); T1(chicken breast surimi, 0.3% polyphosphate additive); T2(chicken breast surimi, 5% sorbitol ＋0.3% polyphosphate additive); T3(chicken breast surimi, 4% sugar＋5% sorbitol＋0.3% polyphosphate additive). All amino acid contents of control were higher than those of all treatments, while T2 was higher in amino acid contents among the treatments. Shear force of all treatments were higher than that of control, but the breaking force, deformation and gel strength were lower. The TBARS(thiobarbituric acid reactive substances) and VBN(volatile basic nitrogen) values of all treatments were lower than those of control, The TBARS values of all treatments were increased with increased storage period. In sensory evaluation, the score of appearance, meat color and overall acceptability of control were higher than those of all treatments, but aroma, juiciness and tenderness were lower than those for all treatments.

• Journal of The Korean Society of Grassland and Forage Science
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• v.15 no.3
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• pp.207-214
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• 1995

'Ihis experiment was canied out to investigate the feed intake, chewing activities and ruminal characteristics by change in roughage intake and concentrate feeding amount with 15 Holstein cows. 1. DM intake of cow fed rice straw, corn silage and grass hay was 4.97, 5.47 and 5.60% of metabolic weight, respectively, and that by kg increase of concentrate was decreased by 0.330, 0.294 and 0.461 kg, respectively. 2. RVI of rice straw, com silage and grass hay was 98.3, 93.7 and 87.1 respectively, and correlations between RVIfl) and concentrate level@) were the following; $Y_1$(rice straw) = 99.4543 - 5.9759X + 0.0230$X^2$ This experiment was carried out to investigate the feed intake, chewing activities and ruminal characteristics by change in roughage intake and concentrate feeding amount with 15 Holstein cows. 1. DM intake of cow fed rice straw, corn silage and grass hay was 4.97, 5.47 and 5.60% of metabolic weight, respectively, and that by kg increase of concentrate was decreased by 0.330, 0.294 and 0.461 kg, respectively. 2. RVI of rice straw, com silage and grass hay was 98.3, 93.7 and 87.1 respectively, and correlations between RVI(Y) and concentrate level(X) were the following; $Y_1$(rice straw) = 99.4543 - 5.9759X + 0.0230$X^2$ $Y_2$(com silage) = 88.7601 - 2.9000X - 0.2111$X^2$ $Y_3$(grass hay) = 95.1515 - 6.3096X + 0.0873$X^2$ 3. Average ruminal pH in rice straw feeding group was the highest and correlations between ruminal pH(Y) and concentrate level(X) were the following; $Y_1$ = 7.0920 - 0.0309X - 0.0023$X^2$ $Y_2$ = 6.5000 - 0.0516X + 0.0002$X^2$ $Y_3$= 6.7666 - 0.0072X - 0.0044$X^2$ 4. Average ruminal $NH_3-N$ concentration in forage hay feeding group was the highest and correlations between ruminal $NH_3-N$ concentration(Y) and concentrate level(X) were the following. $Y_1$ = 3.3777 - 0.0587X + 0.0682$X^2$ $Y_2$ = 4.2765 + 0.5921X + 0.0181$X^2$ $Y_3$= 5.3634 - 0.4203X + 0.0223$X^2$ 5. Ruminal VFA wncentmtion in corn silage feeding group was the highest.

• Journal of The Korean Society of Grassland and Forage Science
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• v.21 no.1
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• pp.1-6
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• 2001

This experiment was conducted to evaluated the effect of maturity at harvest on the changes in quality of round baled rye silage at forage experimental field of Grassland and Forage Crops Division, National Livestock Research Institute, RDA, Suwon in 1998. The experimental design was a split-plot design with three replications. The main plots were three different harvest stages : boot, heading and flowering stages, and the subplots were days after ensiling : 1, 2, 3, 5, 10, 30, 45, and 60 days. The wilting period of boot, heading and flowering stages were 1, 0.5 and 0.5 days, respectively. The final pH of rye silage was higher in the order of flowering, boot and heading stages. And pH of flowering stage began to change at early fermentation period, but that of boot and heading stages was delayed 1~2 days. Ammonia-N content of boot stage was highest. and that was increased as fermentation progressed. But Ammonia-N of heading stage was decreased to 30 days. then that was increased after 45 days fermentation. Among fermentation periods, inside temperature of deep place was not affected by external temperature. And that of deep place was increased to 3$0^{\circ}C$ at early fermentation. then decreased as fermentation progressed. However surface temperature was affected by external temperature after 10 days. Acetic acid content was not changed with 5 days by harvest stages, but that of boot stage was increased after 10 days. Butyric acid of boot stage was increased after 5 days. but that of heading stage was increased after 10 days. However lactic acid was increased from 1~2% to 6~8%. Lactic acid bacteria (LAB) of heading and flowering stages were highest at 5 days fermentation, and that of boot stage was highest at 10 days fermentation. The results of this study indicate that fermentation of round baled rye silage occur within 5 days. Therefore, any modification should be applied with an 5 days for high quality of round baled rye silage.