• Journal of Preventive Medicine and Public Health
• /
• v.24 no.3 s.35
• /
• pp.314-327
• /
• 1991

To evaluate the effects on health by exposure to mixed organic solvents, the author analyzed some labortory findings of blood (hemoglobin, hematocrit RBC, WBC, SGOT, SGPT) and urine (protein, blood, sugar) that were obtained from 722 workers (male:446, female:276) who worked in plywood, painting and shoes factories in Pusan area from January to December, 1990. The result were as follows ; 1. The mean values of each hematologic findings were all within normal limit but there were significant differences at hematocrit, RBC, WBC, SGOT in male and at WBC, SGPT in female at the comparison of the mean values and the distribution according to the normal criteria by type of work. 2. There were no differences in urinalysis(protein, blood, sugar) by type of work. 3. In stepwise multiple regression, analysis of hematologic findings on age, working duration and type of work, regression coefficients on age and type of work were relatively high in male and female sub1, respectively. As a result of this study, it is considered that the measurement of WBC with morphology is significant in hematologic findings and instead of spot urine and urinstix, 24 hours urine and quantitative analysis is required in urinalysis in screening test for healthy status of workers who deal with the organic solvents.

• Korean journal of food and cookery science
• /
• v.22 no.2 s.92
• /
• pp.105-110
• /
• 2006

This study was performed to determine the sensory evaluation and mechanical characteristics of lemon red ginseng-pyun. Lemon red ginseng-pyun was made with lemon juice(21.4%), sweet potato starch(6.7%), water(53.3%), sugar(13.3%), honey(5.3%) and various concentrations of red ginseng powder(0, 2, 4, 6, 8, 10%). The quality characteristics of the sample were estimated in terms of pH, color difference, texture profile analysis and sensory evaluation. The pH of lemon red ginseng-pyun showed no significant difference among the different ratios of red ginseng. With increasing red ginseng powder addition, the lightness was significantly(p<0.05) lower, and a value and b values were significantly(p<0.05) higher. In sensory evaluation, with increasing red ginseng powder addition, the color and bitter taste of lemon red ginseng-pyun were stronger, while clarity of the 10% added red ginseng was significantly(p<0.05) lower than that of the 0% added red ginseng. Elasticity, hardness, chewiness, softness. sweet taste and overall acceptability were not significantly different in any group. In texture profile analysis, chewiness, cohesiveness, gumminess and hardness were significantly(p<0.05) increased in the 10% added red ginseng but springiness was not significantly different in any group. Overall acceptability was related to texture, appearance, overall taste and sweet taste of lemon red ginseng-pyun. Therefore, development of lemon red ginseng-pyun with no sugar or artificial sweeteners is encouraged as a healthy diet for diabetes and hypertension patients, because red ginseng is defined as a functional foods.

• Journal of Preventive Medicine and Public Health
• /
• v.33 no.1
• /
• pp.69-75
• /
• 2000

Objectives : This study was conducted to evaluate the risk factors associated with cardiovascular disease. Methods : By the questionnaire, the informations of education level, monthly income, alcohol consumption and smoking habit were obtained. Height, weight and blood Pressure(BP) were measured by a trained nurse. The level of lasting blood sugar(FBS), total cholesterol, hight-density lipoprotein(HDL) cholesterol and triglyceride were tested by enzyne method about a group of 2888 males and 1696 females ages ever 20 who had never taken the medication for hypertension. Statistical analysis, ANOVA, stepwise multiple regression, correlation analysis were peformed using SAS package program. Results : There were significant differences among age groups in systolic and diastolic blood pressure, body mass index(BMI), FBS, triglyceride and cholesterol except HDL-cholesterol. The risk factors associated with systolic and diastolic BP significantly in male were BMI, age, alcohol intake, but in female BMI, age. Smoking habit had a significant negative correlation with BP in both sex. In the group of mild hypertension ($\geq140\;mmHg\;or\geq90\;mmHg$ defined by JNC-VI) and hypertension ($\geq160\;mmHg\;or\;\geq95\;mmHg$ defined by WHO), the percent of diabetes $(FBS\geq140\;mg/dl)$, hypercholesterolemia $(\geq240mg/dl)$, and hypertriglyceridemia $(\geq200\;mg/dl)$ were significantly higher compared with normal group in male and female. BMI, and alcohol consumption had a positive correlation with FBS, total cholesterol and triglyceride. Smoking had a positive correlation with cholesterol and triglyceride but negative correlation with HDL-cholesterol in male. The educational attainment had a negative correlation with BMI, FBS, total cholesterol and triglyceride in female. Conclusions : This study suggested that drinking, smoking, and BMI and lower educational level were associated with hypertension, hyperlipidemia and diabetes, but further evaluation was needed by prospective intervention study.

• Korean journal of food and cookery science
• /
• v.26 no.2
• /
• pp.121-128
• /
• 2010

This study was conducted to develop an optimal composite recipe of nutritional cookies containing oak mushroom (Lentinus edodes) powder that has a high preference score. Oak mushroom(Lentinus edodes) is considered a significantly wholesome food. In addition, the dried oak mushroom(Lentinus edodes) has a better flavor and more nutrients than the fresh oak mushroom since vitamins are activated during the drying process. Wheat flour was partially substituted with Lentinus edodes powder to reduce its content. The optimal sensory composite recipe was determined by making iced cookies which have the advantage of long storage, at 3 concentrations of Lentinus edodes powder, yellow sugar and butter, using the central composite design. In addition, the mixing condition of Lentinus edodes powder cookies was optimized by subjecting the cookies to a sensory evaluation and instrumental analysis using the response surface methodology(RSM). The effects of the addition of the three variables on the quality of Lentinus edodes cookies were assessed in terms of texture, color, spread ratio and sensory evaluation. The results of the sensory evaluation produced very significant values for color, appearance, texture, overall quality(p<0.05), flavor(p<0.01) and the results of instrumental analysis showed significant values in lightness(p<0.05), spread ratio, hardness(p<0.01). As a result, the optimal sensory ratio of Lentinus edodes cookies was determined to be Lentinus edodes powder 10.83g, yellow sugar 61.89 g, and butter 120.0 g.

• The Korean Journal of Food And Nutrition
• /
• v.27 no.3
• /
• pp.435-446
• /
• 2014

This study was conducted to develop an optimal composite recipe of nutritional cookies containing Chinese artichoke (Stachy sieboldii Miq) powder. Rice powder was partially substituted with Chinese artichoke (Stachy sieboldii Miq) powder to reduce its content. The optimal sensory composite recipe was determined by 3 concentrations of Chinese artichoke (Stachy sieboldii Miq) powder, butter, and sugar, using the central composite design. In addition, the mixing condition of Chinese artichoke (Stachy sieboldii Miq) powder rice cookies was optimized by subjecting the cookies to a sensory evaluation and instrumental analysis using the response surface methodology (RSM). The effects of the addition of the three variables on the quality of Chinese artichoke (Stachy sieboldii Miq) rice powder cookies were assessed in terms of color, hardness, sweetness and sensory evaluation. The results of the sensory evaluation produced values very significant for flavor, texture, sweetness, appearance, and overall quality (p<0.05). The results of instrumental analysis showed significant values in moisture content, spreadability, sweetness (p<0.01), lightness, redness, and hardness (p<0.001). As a results, the optimal sensory ratio of Chinese artichoke (Stachy sieboldii Miq) rice cookies was determined to be Chinese artichoke (Stachy sieboldii Miq) powder 4.22 g, butter 120.00 g, and sugar 130.00 g.

• Journal of the East Asian Society of Dietary Life
• /
• v.23 no.2
• /
• pp.203-210
• /
• 2013

In this study, cod bone were used as the main ingredient of a stock that can be eaten with Korean dried noodles. The stock was produced with heating for 30, 40, 50, 60, or 70 minutes using high-pressure extraction methods. Moisture content, chromaticity, pH, sugar content, salinity, mineral contents, quantitative analysis, and overall acceptance were studied to determine the optimal heating time. In our result, S1 the showed highest water contents 98.10%, while S5 showed the lowest moisture content (97.47%). There were no significant difference in pH between samples, while salinity and sugar content increased with increases in heating time. In terms of mineral contents, sodium and potassium showed proportional difference with increases in heating time, however, magnesium, calcium, and iron did not change. The results from a quantitative analysis test showed that transparency, fishy smell, delicate flavor, savory flavor, salt taste, and umami taste became stronger with increases in heating time increase. From the above results, the overall taste of the stock increases with increases in high-pressure heating time. Specifically, S4 high-pressure heating scored the highest on appearance, flavor, taste, after-taste, and overall acceptance. Thus, 60 minutes of high-pressure heating time is most desirable when producing stock with cod bones as a main ingredient.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.1
• /
• pp.48-52
• /
• 2008

The manufacturing characteristics and physicochemical component analysis of Bokbunja jam made with different additions of materials (Bokbunja, Bokbunja extract, sugar, and pectin) were investigated. There were no changes in the pH, total acidity, and sugar content of all Bokbunja jams that were prepared with different amounts of materials. L-value of color in the jam from the Bokbunja extract was the highest. a-value increased, but b-value decreased with the addition of pectin in jam. Spreadmeter value decreased while hardness increased in the jam added by pectin. The highest overall acceptability values in the sensory test for color, sweetness, adhesiveness, and overall favorite were 4.07, 5.33, 4.33, and 6.00, respectively, with the addition of 0.5% pectin.

• Journal of Periodontal and Implant Science
• /
• v.43 no.4
• /
• pp.177-182
• /
• 2013

Purpose: Diabetes and periodontal disease are two common diseases with high prevalence rates. Recent evidence has shown a bidirectional relationship between diabetes and periodontitis. The aim of this study was to investigate the effects of nonsurgical periodontal therapy on glycemic control in type 2 diabetes mellitus patients. Methods: Sixty subjects aged 35-45 years with blood sugar controlled by oral hypoglycaemic agents were randomly divided equally among 3 groups: group A (scaling, mouthwash, and brushing), group B (mouthwash and brushing), and group C (brushing only). Glycated haemoglobin (HbA1c), fasting blood sugar (FBS), probing pocket depth (PPD), gingival index (GI), plaque index (PI), and the relevant drug history were recorded at baseline and after 3 months of intervention. Comparison of the mean difference among the variables was performed by parametric and nonparametric tests, which were further evaluated using multiple regression analysis. Results: The mean differences between the PPD, FBS, HbA1c, GI, and PI in groups A and B were found to be statistically significant (P<0.001). Multiple regression analysis in group A showed that out of all the independent variables, GI and frequency of drug administration independently (b=0.3761 and b=0.598) showed a significantly greater impact on HbA1c ($R^2$=0.832, P<0.05). Conclusions: Nonsurgical periodontal therapy can effectively decrease HbA1c levels in type 2 diabetes mellitus patients on medication.

• Genomics & Informatics
• /
• v.12 no.4
• /
• pp.268-275
• /
• 2014

The harshness of legionellosis differs from mild Pontiac fever to potentially fatal Legionnaire's disease. The increasing development of drug resistance against legionellosis has led to explore new novel drug targets. It has been found that phosphoglucosamine mutase, phosphomannomutase, and phosphoglyceromutase enzymes can be used as the most probable therapeutic drug targets through extensive data mining. Phosphoglucosamine mutase is involved in amino sugar and nucleotide sugar metabolism. The purpose of this study was to predict the potential target of that specific drug. For this, the 3D structure of phosphoglucosamine mutase of Legionella pneumophila (strain Paris) was determined by means of homology modeling through Phyre2 and refined by ModRefiner. Then, the designed model was evaluated with a structure validation program, for instance, PROCHECK, ERRAT, Verify3D, and QMEAN, for further structural analysis. Secondary structural features were determined through self-optimized prediction method with alignment (SOPMA) and interacting networks by STRING. Consequently, we performed molecular docking studies. The analytical result of PROCHECK showed that 95.0% of the residues are in the most favored region, 4.50% are in the additional allowed region and 0.50% are in the generously allowed region of the Ramachandran plot. Verify3D graph value indicates a score of 0.71 and 89.791, 1.11 for ERRAT and QMEAN respectively. Arg419, Thr414, Ser412, and Thr9 were found to dock the substrate for the most favorable binding of S-mercaptocysteine. However, these findings from this current study will pave the way for further extensive investigation of this enzyme in wet lab experiments and in that way assist drug design against legionellosis.

• Applied Biological Chemistry
• /
• v.37 no.5
• /
• pp.349-355
• /
• 1994

The present study was conducted to develop the automatic analytical method for determining moisture, nicotine, reducing sugar and total nitrogen contents and color(L, a, b) value in domestic tobacco leaves using near infrared(NIR) spectroscopy. The results of multiple linear regression analysis between chemical and NIR data showed that NIR spectro-scopy can determine those quality components of tobacco samples in 30 seconds, non-destructively. The results using developed calibrations are summarized as follows; The standard error of prediction(SEP) for moisture, nicotine. total nitrogen, reducing sugar contents and color(L, a, b) value in domestic tobacco leaves was 0.28%, 0.25%, 0.07%, 0.75%, 1.25, 0.44 and 1.07, respectively. In addition, The possibility of developing the cheaper filter type NIR instrument, for quality evaluation in the procurement from leaf tobacco cultivators and process control was investigated.