• Journal of Nutrition and Health
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• v.23 no.2
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• pp.81-92
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• 1990

Ten college women were treated with either corn oil(CO< as a source of C18:2, $\omega$6) or fish oil concentrates(FO, as a source of C20:5+C22:6, $\omega$3) with experimental diet for 7 days and then returned to normal home made diet. Kinetic changes of plasma and RBC lipids, tocopherol, MDA levels and hemolysis were observed at day-0, -3, -7, -8, -10, -14 and -21 of experimental periods. Plasma and RBC tocopherol contents were significantly increased at day-3 and -7 by tocopherol tocopherol supplement in dietary oil, but there was no significant difference between CO and FO diet with large dose of tocopherol supplement. After stop experimental regimen at day-7, plasma tocopherol content was sustained at high level until day-10 but drastically decreased at day-14 and remained at low level at day-21. However, RBC tocopherol level was not greatly responded to the dietary intake of tocopherol and was varied in the very narrow range. MDa levels of plasma and RBC were not responded in the same way as tocopherol content of plasma. MDa content of RBC was very low compared to that of plasma. RBC hemolysis by incubation in hypotonic solution was negatively correlated to plasma tocopherol level and was not correlated to the level of MDa in either plasma or RBC. There were no significant change in the levels of plasma cholesterol, HDL-chol, triglyceride, phospholipid, and lipoprotein pattern throught experimental periods.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.2
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• pp.230-234
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• 2005

The purpose of this experiment was to study the effect of varying levels of tryptophan on the performance and carcass character of broiler. Trial 1: Ninety-six, five-week-old male Hubbard chickens, average weight 1.97 kg, were used in the trial. All birds were allocated into 3 treatments of 32 birds each. Each bird was kept in an individual cage. The trial period was 3 weeks. Treatment 1: Tryptophan content 0.198%. Treatment 2: Tryptophan content 0.228%. Treatment 3: Tryptophan content 0.258%. Trial 2: Ninety-six, three-week-old male Hubbard chickens, average weight 1.23 kg, were randomly distributed into the following two treatments. Each treatment had 48 birds. Treatment 1: Tryptophan content 0.167%. Treatment 2: Tryptophan content 0.198%. Trial 3: Ninety-six, twoweek-old Hubbard chickens, average body weight 0.72 kg, were used in this experiment. There were three treatments as follows. Treatment 1. Tryptophan content 0.136%. Treatment 2. Tryptophan content 0.167%. Treatment 3. Tryptophan content 0.198%. The result of Trial 1 showed that the feed intake, performance, and carcass characteristics were not influenced by tryptophan content in the diet which between 0.198% and 0.258% (p>0.05). There was no significant difference (p>0.05) in feed intake in either treatment in Trial 2. However, weight gain, feed conversion efficiency, and most carcass characteristics in the 0.198% treatment were significantly better (p<0.05) than in the 0.167% treatment. There was a trend that feed intake increased with increasing level of tryptophan, but there was no significant difference in Trial 3. The weight gain and feed conversion efficiency were significantly reduced for the broiler in the 0.136% treatment. This series of experiment showed that broilers need about 0.198% of tryptophan.

• The Korean Journal of Pharmacology
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• v.31 no.3
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• pp.299-311
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• 1995

Platelets resemble monoaminergic neurons in several respects, i.e. the uptake of 5-HT and its inhibition, the subcellular storage and release of 5-HT, and the metabolism of aromatic amines brought about by monoamine oxidase. And the 5-HT content of rabbit platelets is well known to be about 40 times higher than that of human platelets. Therefore, this study was carried out to investigate the influences of amitriptyline (AMT) and sertraline (SRT) on the aggregation, contents of signaling second messengers, and protein phosphorylations of rabbit platelets in response to thrombin, 0.25 unit/ml, comparing with those of chlorpromazine (CPZ). Thrombin-induced aggregation was inhibited by SRT $(IC50:4.37{\times}10^{-5}\;M)$, CPZ $(IC50:5.76{\times}10^{-5}\;M)$, and AMT $(IC50:1.15{\times}10^{-4}\;M)$, respectively, and the aggregation by A23187 $(1.0\;{\mu}M)$ or PMA (320 nM) was also inhibited by SRT, CPZ, and AMT. AMT, SRT, and CPZ had little affects on basal contents of platelet $TXB_2$ and $PGE_2$, but all of them inhibited the thrombin-induced increase of $TXB_2$. Thrombin did not change the platelet contents of cAMP and cGMP. CPZ, AMT, and SRT produced the slight decrease of basal cAMP content, and their effects were not affected by thrombin-treatment. But SRT and AMT moderately increased the basal cGMP content, and the cGMP content of thrombin-stimulated platelets was gradually increased by the pretreatment with SRT, AMT, and CPZ. Particularly, the SRT-dependent increase of the cGMP content was notable. Platelet $Ins(1,4,5)P_3$ content was rapidly increased up to a plateau within 10 sec after thrombin-stimulation, AMT, SRT, and CPZ increased the basal $Ins(1,4,5)P_3$ content, and the thrombin-dependent increase was enhanced by pretreatment with CPZ and AMT, but was blunted by SRT. Platelet $[Ca^{2+}]_i$, was rapidly increased up to a peak level within 20 sec after thrombin-stimulation. The increase of $[Ca^{2+}]_i$ was sisnificantly inhibited by AMT, SRT, and CPZ. Thrombin- or PMA-induced phosphorylations of platelet $41{\sim}43\;kDa$ and 20 kDa proteins were significantly inhibited by AMT, SRT, and CPZ. These results suggest that the antiplatelet activities of AMT and CPZ may be considerably attributed to the inhibition of protein kinase C activity, and the activity of SRT may be associated with the inhibitory effect on the thrombin-induced increase of $Ins(1,4,5)P_3$ and the increasing effect on the cGMP content of ptatelets. Therefore, it seems to be evident that AMT and SRT may produce their antidepressant activity, at least, partly through the inhibition of protein kinase C activity or the increase of resting $Ins(1,4,5)P_3$, content and in case of SRT, to a lesser extent, via the increase of cGMP in the brain.

• Journal of Powder Materials
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• v.2 no.3
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• pp.216-222
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• 1995

$SiC/TiB_2$ composites of varying $TiB_2$ content from 0 to 52 vol.% were prepared by pressureless sintering. When these composites were sintered at $2150^{\circ}C$ the mechanical properties such as elastic modulus, strength and toughness increased with increasing $TiB_2$ content. On the other hand, at a sintering temperature of $2200^{\circ}C$, the mechanical properties reduced gradually with increasing $TiB_2$ content. The main reason was deduced from the onset of spontaneous microcracking and the critical particle size for microcracking was calculated approximately 5.6 $\mu\textrm{m}$.

• Korean Journal of Community Nutrition
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• v.21 no.6
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• pp.574-579
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• 2016

Objectives: Vitamin C has various functions such as antioxidative effect and supporting absorption of iron (Fe). Aim of this present study was to provide vitamin C nutrition information and to briefly evaluate absorption interaction of vitamin C and Fe content of vitamin C emphasized products. Methods: Vitamin C emphasized foods including beverages, cereal, snacks, chocolate products, other cocoa products, and sugary products were examined by HPLC. Fe contents in samples after dry-ashing were examined by ICP. Results: Vitamin C content ranges in various products tested were the following: beverages (n=11) $20.15{\pm}0.08{\sim}845.41{\pm}6.07mg$, cereal (n=11) $52.50{\pm}0.23{\sim}262.50{\pm}0.07mg$, snacks (n=1) $50.00{\pm}0.25mg$, chocolate products (n=1) $311.73{\pm}2.44mg$, other cocoa products (n=1) $311.73{\pm}2.44mg$, other sugary products (n=2) $52.50{\pm}0.23{\sim}262.50{\pm}0.07mg$. Vitamin C (n=27) analysis values ranged from 82 to 450% of the labeled value. Vitamin C content in vitamin C emphasized food (n=6) was estimated 7.7 times~56.6 times more than Fe content. Conclusions: Analyzed samples ranged more than 80% of the labeled value in vitamin C emphasized products, which complied with food labeling regulation. But, beverages (n=3), cereal (n=4), chocolate products (n=1) were 2 times more than the labeled value. To provide accurate nutrition information, food manufactures should supervise nutrition labeling and understand the interactions between nutrients. Also, consumer should decide about the adequate amount of nutrient intake by thoroughly checking nutrition labeling.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.2
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• pp.247-254
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• 2005

The objective of this study is to compare the chemical properties of red ginseng, white ginseng, and extruded ginseng. Six kinds of samples were prepared and examined their chemical components. The comparison among crude ash, crude lipid, and total sugar resulted insignificant difference. White ginseng had lower content of reducing sugar than those of extruded ginseng and red ginseng. Total amino acid was found relatively low in treatment A (sliced whole root and dried at 7$0^{\circ}C$). Total amino acid of treatment C (extruded dry whole root ginseng slices, moisture content 30%, barrel temperature 11$0^{\circ}C$, and screw speed 200 rpm) was higher than that of treatment B (extruded dry whole root slices, moisture content 25%, barrel temperature 11$0^{\circ}C$, and screw speed 200 rpm). Crude saponin of treatments A, B, C, D (white ginseng with skin), E (skinless white ginseng), and F (red ginseng) were 4.02, 4.77, 4.12, 3.56, 3.25, and 4.02%, respectively. Ginsenoside was contained similarly as crude saponin. The amount of ginsenoside in the treatment of A, B, C, D, E, and F was recorded respectively at 6.031, 8.108, 6.876, 7.978, 5.591, and 9.834 mg/g. A specific component in red ginseng, $R_{g3}$ was detected in treatment F. Maltol was detected in treatment Band F. Acidic polysaccharide was increased 2∼3% by extrusion process. In conclusion, extruded ginseng had similar components to those of red ginseng.

• Journal of Environmental Science International
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• v.30 no.11
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• pp.979-982
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• 2021

This study was conducted to investigate the effects of adding Tenebrio molitor L Powder to broiler feed on fatty acid profiles in broiler breast meat. In total, 180 broiler chicks (1-day old Arbor Acres) were included. The birds were randomly divided into control and treatment groups, with 3 replicate subgroups each(30 birds per subgroup), and fed a diet for 35 days without (control) or with 1% Tenebrio molitor L powder (treatment). Among individual fatty acids, addition of Tenebrio molitor L. powder resulted in slightly higher C18:1n-9, C20:3n-3 and C20:3n-6 contents, and lower C18:2n-6 content compared withcontrols (p<0.05). No remarkable differences in total SFA and total USFA contents were found between groups. In conclusion, inclusion of Tenebrio molitor L. in broiler diets did not improve overall fatty acid profiles.

• Journal of the Korean Society of Food Culture
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• v.17 no.4
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• pp.465-472
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• 2002

The effect of cooking(boiling, steaming and baking) and drying on the cholesterol content and formation of oxidized cholesterols and acid value in squid(Japanese flying squid, Todarodes pacificus) was studied. Cholesterol content of live squid meat varied with the portion sampled. The data from spectophotometric assay ranged from 263.2 mg/100g(mantle) to 315.8 mg/100g(tentacle). The cholesterol levels found for squid samples analyzed by gas chromatography(GC) were lower by 7% of total cholesterol for live squid meat and 24% for processed meat than those results by spectrophotometric assay. Cooking resulted some decrease in the initial total cholesterol content of raw meat from 10%(boiling for 5 min.) to 25%(steaming for 5 min.). The amounts of cholesterol remaining after baking were 68% for microwave oven samples and 64% for convection oven samples. Drying of raw tissue caused the greater reduction in cholesterol content than cooking but brought about no significant difference in samples stored for 6 weeks at $4^{\circ}C\;and\;20^{\circ}C$. Raw squid meats contained essentially no oxidized cholesterols, while the 22-hydroxychoesterol was detected in frozen meats. The additional oxidized cholesterols as cholestane-triol was indentified with 22-hydroxycholesterol in cooked samples. Sun dried meat stored at $4^{\circ}C\;and\;20^{\circ}C$ for 6 weeks had the three kinds of oxidized cholesterols such as 22-hydroxycholesterol, cholesta-3,5-dien-7-one and cholestane-triol. For the boiled and steamed squids, 10% higher acid value and 5% higher acid value respectively were observed but oven cooked samples resulted in a 50% higher acid value than raw samples. Squids had a 45% higher acid value than raw one during sundrying and presrevation at $20^{\circ}C$ but there was not a severe difference of acid value between $4^{\circ}C\;and\;20^{\circ}C$ stored samples.

• Journal of Korean Academy of Nursing
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• v.53 no.3
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• pp.324-339
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• 2023

Purpose: This study aimed to valuate the reliability and validity of the Korean version of the 5C Psychological Antecedents of Vaccination (K-5C) scale. Methods: The English version of the 5C scale was translated into Korean, following the World Health Organization guidelines. Data were collected from 316 community-dwelling adults. Content validity was evaluated using the content validity index, while construct validity was evaluated through confirmatory factor analysis. Convergent validity was examined by assessing the correlation with vaccination attitude, and concurrent validity was evaluated by examining the association with coronavirus disease 2019 (COVID-19) vaccination status. Internal consistency and test-retest reliability were also evaluated. Results: Content validity results indicated an item-level content validity index ranging from .83 to 1, and scale-level content validity index, averaging method was .95. Confirmatory factor analysis supported the fit of the measurement model, comprising a five-factor structure with a 15-item questionnaire (RMSEA = .05, SRMR = .05, CFI = .97, TLI = .96). Convergent validity was acceptable with a significant correlation between each sub-scale of the 5C scale and vaccination attitude. In concurrent validity evaluation, confidence, constraints, and collective responsibility of the 5C scale were significant independent predictors of the current COVID-19 vaccination status. Cronbach's alpha for each subscale ranged from .78 to .88, and the intraclass correlation coefficient for each subscale ranged from .67 to .89. Conclusion: The Korean version of the 5C scale is a valid and reliable tool to assess the psychological antecedents of vaccination among Korean adults.

• Korean Journal of Food Science and Technology
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• v.35 no.1
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• pp.15-22
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• 2003

Nutritional compositions of three Tochukaso species (Paecilomyces tenuipes hosted by Larva and pupa, Cordyceps militaris, C. sinensis) were compared. Fruiting body and host fractions were separately analyzed. Fruiting body fraction of P. tenuipes (36.6%) hosted by larva was higher than that hosted by pupa (10.2%), an indication that the quality of the former is superior to the latter. Carbohydrate content of C. sinensis (39.6%) was $2.5{\sim}7$ times higher than those of others, probably due to the presence of polysaccharides. Protein and crude lipid contents of C. sinensis and C. militaris were 25.8 and 10.3%, and 75.1 and 3.9%, respectively. C. sinensis showed the lowest Ca content and $30{\sim}75$ times higher Fe content among the samples tested. Vitamin A content of C. militaris was 308.9 IU/100g, two fold higher than those of the other species. Saturated fatty acid content was the highest in P. tenuipes (pupa, 27.7%), whereas unsaturated fatty acid was the highest in P. tenuipes (larva, 83.3%). Aspartic acid, glutamic acid, and glycine were abundant in all species. Cordycepin content of C. militaris was $20{\sim}50$ times higher than those of the other species.