• Journal of Korean Medical Ki-Gong Academy
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• v.22 no.1
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• pp.1-27
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• 2023

Objective : This paper provides a narrative review of the research literature on the neurophysiological and neurochemical mechanisms of local vibration while studying the treatment principles and mechanisms of Whidam's vibrator Sugi therapy. Methods : Searches related to vibration therapy research were conducted in PUBMED using "Vibration", "Whole Body Vibration", "Localized Vibration", and "Focal Vibration". The Conditions were limited to review and systematic review. Results : Roberto Casale's paper was selected as an inquiry task and reviewed critically and narratively by referring to other papers. The stimulation process of local vibration (LV) was broadly classified into receptor transmission (pain reception phase), ascending sensory pathway to the spinal cord (segmental phase), and action of the cortex and subcortical structures (systemic control phase) according to the pain pathway. In addition, the role of C-tactile mechanoreceptors, changes in neurotransmitters and neurohormones, LV stimulation below perception threshold (lower threshold), pain control and kinesiologic illusions were specially addressed. In addition, the expression and function of Piezo Channels were added to supplement the human pain and tactile sensing mechanism. Conclusions : LV exerts pain control mechanisms through different interactions that can interfere with pain transmission and pain perception. Since LV provides sufficient neurophysiological reasons for clinical application, it is necessary to expand the use of Whidam's vibrator Sugi therapy to a wider range of clinical applications.

• The Journal of Korea Institute of Information, Electronics, and Communication Technology
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• v.16 no.5
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• pp.301-306
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• 2023

Attention is a fundamental aspect in the cognitive process of human. Cognitive system of human body requires to focus on selected information among a vast amount of information from sensory organs. It has widely studied that various environmental factors affected the level of attention; however, few researches have aimed to the effect of direct cryotherapy. In this research, level of attention was studied comparing sub-indexes of FAIR test between groups with different duration of direct cryotheapy to the back of neck. FAIR test is a evaluation tool for visual attention consisting of three sub-indexes. Selective attention, accuracy of attention, and persistence of attention can be independently analyzed by FAIR test. In the analysis of selective attention, cryotherapy for 5 to 20 minutes showed higher result than cryotherapy for 40 minutes. In the analysis of persistence of attention, cryotherapy for 5 to 15 minutes showed higher result than cryotherapy for 40 minutes. Overall, selective attention and persistence of attention turns out to be maximized between 5 to 20 minutes of cryotherapy and tends to decrease afterwards. However, accuracy of attention does not seem to be affected by the duration of cryotherapy. Correlation between selective attention and the skin temperature by cryotherapy tends to be negative supporting the findings by ANOVA and post-hoc test. Correlation between persistence of attention and the skin temperature showed similar results.

• Biomedical Science Letters
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• v.29 no.3
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• pp.95-102
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• 2023

The inner ear constitutes a complex organ responsible for auditory perception and equilibrium. It comprises diverse cellular entities operating collaboratively to perceive and transmit sensory information to the brain. Inner ear disease is a sophisticated and multifactorial scenario substantially impacting the quality of life of affected individuals. Gaining insights into the developmental process of the inner ear is crucial for diagnosing and treating inner ear diseases, which can lead to hearing loss and impaired balance. Recent research in inner ear development and associated pathophysiology has focused on several pivotal domains, including identifying new genes and signaling pathways involved in inner ear development, using stem cells for inner ear regeneration, and developing novel therapies for inner ear diseases. Recent advances in genetics research have shed new light on the fundamental etiologies of inner ear diseases, with a growing body of evidence suggesting that genetic mutations might exert a pivotal influence on the development and progression of this condition. In this review, we have delved into certain common genetic mutations linked to inner ear disorders. We also discussed ongoing research endeavors and future directions for understanding the genetic mechanisms underlying this condition and potential therapeutic avenues.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.6
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• pp.684-689
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• 2006

This study evaluated the physicochemical characteristics of domestic and imported packaged Kimchi in Korea. Six types of domestic and imported Kimchi were collected from a supermarket. According to the results, the salt concentrations of the domestic and imported Kimchi were 3.83% and 3.06%, respectively. The total lactic acid content was 0.33% for domestic Kimchi, and 0.29% for imported Kimchi. The total vitamin C content was found to be higher in the domestic Kimchi (30.9mg%) than in the imported Kimchi(25.9mg%). These results suggest that both are within the standards of the Korea Food and Drug Administration in terms of food containment: 1% or lower for acid, and $1{\sim}4%$ for salt. For the number of aerobic bacteria present in each of them, both contain approximately $10^4{\sim}10^5\;CFU/g$g, which is safely under the FDA standard of $10^7{\sim}10^8 \;CFU/g$. Therefore, neither is harmful at all in terms of the number of bacteria but continuous monitoring will be necessary. from texture analysis, the hardness and chewiness of the domestic Kimchi was better than the imported Kimchi. The hardness and chewiness of the domestic Kimchi indicated a better production process than imported Kimchi. There may not be a particular difference in terms of the sensory evaluation apart from its crispy taste. However, this also needs to be continuously monitored while the Kimchi is undergoing the fermentation process.

• The Korean Journal of Food And Nutrition
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• v.28 no.3
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• pp.499-506
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• 2015

The aim of this study was to investigate the changes in the taste components of cheonggukjang made with germinated soybeans, which is produced by the addition of a smoking process. The total organic acid content of smoked cheonggukjang made with germinated soybeans (SCGS) was four times higher than that of non-smoked cheonggukjang made with non-germinated soybeans (NCNS). The total organic acid content of SCGS was lower than that of non-smoked cheonggukjang made with germinated soybeans (NCGS). The total free sugar content of NCGS and SCGS was approximately three times higher than that of NCNS. The total free amino acid content of NCGS was significantly decreased compared with that of NCNS, whereas the total free amino acid content of SCGS was 1.2 times higher than that of NCGS. The essential amino acid content of SCGS was significantly increased compared with that of NCGS. The ratio of glutamic acid to the total free amino acid in NCNS and SCGS was 19.6%. Similarly, the ratio of glutamic acid to the total free amino acid in NCGS was 19.1%. There were no significant differences in the total fatty acid content of NCNS, NCGS, and SCGS. The sensory evaluation of appearance, aroma, taste, and overall quality of SCGS was significantly increased compared with that of NCNS and NCGS. These results suggest that smoked cheonggukjang made with germinated soybeans could be utilized for the development of a novel fermented food.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.spc1
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• pp.7-11
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• 2006

The grain quality of imported steamed-rice was investigated to improve the competitiveness of domestic .ice (Oryza sativa L.) in low price market. Eight samples of imported steamed-rice were collected during 2004 and 2005, and they were examined in appearances, physicochemical, pasting, cooking qualities and palatability. In the appearance of grain, there were many cracks, which were easily classified, on the surface of steamed-rice. And they had high protein contents, low moisture contents and very low glossiness. We could certain that there was often decolorization process after boiling according to the wide range of whiteness in steamed-rice samples. Amylograms and thermo-grams of the steamed-rice represented that they were at-ready gelatinized. Thus, we could concluded that the steamed-rice absorbed water with meager endothermic reaction and eluted more soluble solid with many breaks of the grain than milled rice during cooking process. From the sensory preference evaluation, the steamed-rice had the lowest scores among milled rice, long stored rice, and broken rice samples on all evaluation items.

• Korean Journal of Food Science and Technology
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• v.47 no.4
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• pp.431-437
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• 2015

In this study, high-acidity cider vinegar (HACV) was produced by alcoholic and acetic acid fermentation of apple concentrate without any nutrients and then the optimum alcohol concentration was determined through a qualitative study. HACV was fermented with different initial alcohol concentrations (6-9%) during the process of acetic acid fermentation. The highest content of reducing sugar, organic acids, and free amino acids was observed at 6% of initial alcohol concentration. Approximately 20 types of volatile compounds were identified by solid-phase microextraction (SPME) and GC-MS. The total volatile content was the highest at 6% of initial alcohol concentration, and the acid content was the lowest at 9% of the initial alcohol concentration. The HACV produced by a two-stage fermentation process was qualitatively better than commercial HACV presenting the highest value at 6% of initial alcohol concentration. Malic acid, aspartic acid, and hexyl acetate were selected as quality index components of HACV production by two-stage fermentation on the basis of correlation between their physicochemical properties and the sensory attributes of HACV.

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.680-689
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• 1995

Rice based infant foods of carrot, of beef, and of egg for 4-6 month old infants were prepared using freeze drying (FD) process. The optimum moisture content prior to FD and the plate temperature in the drier were determined with the use of response surface methodology. For all the infant foods under this study, FD time was longer as the initial moisture content was higher and the plate temperature was lower. Brittleness of the dried infant foods increased as the moisture content decreased and the plate temperature increased. Among the sensory attributes, hydration rate, uniformity, and smoothness were greater with increased moisture content and with decreased plate temperature. Ease to spoon increased as moisture content increased and mouthcoating increased as both the moisture content and the plate temperature increased. Optimum moisture content and plate temperature for the FD of carrot, beef and egg foods were 88.5% and $34^{\circ}C$, 88.5% and $28^{\circ}C$, and 87.3% and $39^{\circ}C$, respectively.

• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.1008-1012
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• 1995

Glutinous rice was microparticulated and air-classified at different air classifying wheel speeds (ACWS) of 20,000 rpm and 15,000 rpm in a Turboplex classifier. The starch was concentrated to a coarse fraction and the protein was shifted to a fine fraction. The degree of starch damage of the coarse fraction was comparable to that of traditionally soaked glutinous rice. Yoogwa(Korean cracker) made from the fractions of $ACWS\;15,000{\sim}20,000\;rpm$ and below ACWS 15,000 rpm was very comparable to that made by the traditional method in degree of puffing, hardness and internal structure. It was also confirmed by the sensory evaluation, indicating that the microparticulation/air classification technology could be applied to produce raw material of Yoogwa. The developed noble process could exclude the long soaking step in the traditional Yoogwa process and reduce the pretest time remarkably.

• Culinary science and hospitality research
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• v.13 no.2
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• pp.1-11
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• 2007

The process of Cheonggukjang powderization and application to the western food recipes were established. Cheonggukjang was made and processed into the powder. The optimum condition of Cheonggukjang solution for the powdering process was 50%(w/w). And it was completely grinded by a mixer. Drying condition of a spray dryer was to be injected 1 mL/sec. in $105^{\circ}C$ with 3,000 rpm. The components of Cheonggukjang were 49.7 g/100 g of moisture, 2.6 g/100 g of crude ash, 16.2 g/100 g of crude carbohydrate, 23.4 g/100 g of crude protein, 8.1 g/100 g of crude fat, and 9.3 g/100 g of cellulose. The major amino acid was glutamic acid and its quantity was 4,345.5 mg/100 g. And the next were aspartic acid (2,539.2 mg/100 g) and leucin (1,963.2 mg/100 g). In application, 4 kinds of soup recipes using Cheonggukjang powder were developed. The sensory test showed the acceptability between the soup with the powder and the soup without the powder was significant at odor(p<0.05) in vegetable cream soup and broccoli soup, and at taste(p<0.01) in vegetable cream soup. And the soup with non powder showed more acceptability.