• Korean Journal of Applied Biomechanics
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• v.16 no.2
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• pp.97-108
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• 2006

C. H. OH, S. N. CHOI, T. G. NAM, The Kinematic Analysis of the Tennis Flat Serve Motion, Korean Jiurnal of Sports Biomechanics, Vol. 16, No. 2, pp. 97-108, 2006. By the comparison and the analysis of the different factors during the tennis flat serve motion such as the required time per section, the movement displacement of the racket, the velocity of the upper limbs joints, the physical center of gravity, and the angle and the angular velocity of the upper limbs joints between an ace player and a mediocre player, these following results were drawn. First, the experiment result of the total time required per section in a tennis flat serve motion showed that an ace player was faster than a mediocre player by 0.4 seconds. This result suggested that it was required to increase the speed of the racket head by a swift swing to perform an effective flat serve motion. Second, the experiment result of the movement displacement of the racket in the tennis flat serve motion showed that an ace player greatly moved toward the left side on an x-axis. But both an ace and a mediocre player were shown to be at the similar points on a y-axis at the moment of the impact of the racket. An ace player was also shown to be located at a higher position on a z-axis by 0.23m. Third, the velocity of the center of gravity of an ace player was faster in every phase than that of a mediocre player in a tennis flat serve motion. Fourth, the velocity of the upper limb joints of an ace player was faster in every phase than that of a mediocre player in a tennis flat serve motion. Fifth, the experiment result of the speed of the racket head in tennis flat serve motion showed that a mediocre player was faster than an ace player in the first phase, but the latter was faster than the former in the second, third, and the fourth phases. Sixth, at the moment of impact of a tennis flat serve, an ace player had greater flexion of the angle of the wrist joints by an 11.8 degree than a mediocre player. An ace player also had greater extension of the angle of the elbow joint and the shoulder joint respectively by a 5.2 degree and a 1.4 degree with a mediocre player. Seventh, an ace player had greater angular velocity of the upper limb joints and the hip joints than a mediocre player at the moment of the impact of tennis flat serve. Eighth, an ace player was shown to have a greater change of the forward and the backward inclination (or the anterior and posterior inclination) of the upper body

• The Korean Journal of Food And Nutrition
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• v.36 no.3
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• pp.185-192
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• 2023

This study analyzed the chemical characteristics and physiological activity of five kinds of fresh vegetables produced in trees in early spring and tried to use them as basic data for wild vegetable producers and processed food manufacturers using wild vegetables. The crude protein, minerals, ascorbic acid, folate, total phenol, total flavonoid, DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity and ACE (angiotensin converting enzyme) inhibitory activity were determined. Five spring wild vegetables contain high protein and phosphorus, indicating that they are useful food ingredients as sources of protein and phosphorus. Vitamin C content was high in R. venicifera and C. sinensis shoots, and in particular, R. venicifera and A. cortex shoots have high folic acid (folate) contents of 1,903.91 ug% and 1,525.35 ug%, respectively, which is considered a good food for folic acid intake in spring. The total phenol content was between 0.52% and 1.27%, and it was the highest in C. sinensis of 1.27%, followed by the order of R. venicifera, A.cortex, K.pictus, and A. elata, which tended to be consistent with the total flavonoid content. As for DPPH radical scavenging ability, C. sinensis (55.93%) showed the highest activity, and ACE inhibitory activity showed the highest activity in A. cortex (88.04%).

• Journal of Microbiology and Biotechnology
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• v.22 no.3
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• pp.339-342
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• 2012

This study describes the characterization of a new angiotensin I-converting enzyme (ACE) inhibitory peptide from a Korean traditional rice wine. After purification of the ACE inhibitor peptides with ultrafiltration, Sephadex G-25 column chromatography, and successively $C_{18}$ and SCX solid-phase extraction, reverse-phase HPLC, and size exculsion chromatography, two types of the purified ACE inhibitors with $IC_{50}$ values of 0.34 mg/ml and 1.23 mg/ml were finally obtained. The two purified ACE inhibitors (F-1 and F-2) were found to have two kinds of novel oligopeptides, showing very little similarity to other ACE inhibitory peptide sequences. The amino acid sequences of the two purified oligopeptides were found to be Gln-Phe-Tyr-Ala-Val (F-1) and Ala-Gly-Pro-Val-Leu-Leu (F-2), and their molecular masses were estimated to be 468.7 Da (F-1) and 357.7 Da (F-2), respectively. They all showed a clear antihypertensive effect on spontaneously hypertensive rats at a dosage of 500 mg/kg.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.2
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• pp.226-233
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• 1993

Enzymatic hydrolysates of food proteins (defatted soybean cake, egg albumin and casein) were tested for inhibitory activity against angiotensin-I converting enzyme (ACE). Food proteins were hydrolysed with complex enzyme, bromelain, alcalase, $\alpha$-chymotrypsin, trypsin, papain and pepsin by heating method. The hydrolysates obtained from the treatment of complex enzyme and bromelain showed the higher ACE inhibitory activity. ACE inhibitory activity of hydrolysates exhibited a tendency to be increased until 8hrs and increased with increment of concentration. The activity was also stable by heat treatment at 10$0^{\circ}C$ for 20min. Molecular weight of active fraction was about 1, 400 and defatted soybean cake hydrolysate below 1, 400 in case of defatted soybean cake hydrolysate treated with alcalase. Amino acid of the active fractions was abundant in Asp, Glu, Lys, lle, Leu, Ala and Val.

• Korean journal of food and cookery science
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• v.30 no.5
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• pp.613-619
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• 2014

For the development of a hangover soup containing blue mussel, 11 kinds of hot water extracts were prepared - A (mistletoe); B (shepherd's purse); C (arrowroot); D (bean sprout); E (oriental raisin); F (blue mussel); G (blue mussel and mistletoe); H (blue mussel and shepherd's purse); I (blue mussel and arrowroot); J (blue mussel and bean sprout); and K (blue mussel and oriental raisin). Extract C showed the highest effect for increasing the activities of alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH); however, the addition of blue mussel did not provide a synergy effect on extract C. Other than the arrowroot-containing extracts (C and I), extract H showed relatively higher ADH ($237.4{\pm}1.7%$) and ALDH ($136.5{\pm}2.1%$) activities. Moreover, extract H showed the highest DPPH radical scavenging activity ($93.9{\pm}0.1%$) and angiotensin I converting enzyme (ACE) inhibitory activity ($42.7{\pm}1.6%$). The combination of blue mussel with shepherd's purse had a synergic effect on its ADH and ACE inhibitory activities.

• Tuberculosis and Respiratory Diseases
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• v.39 no.4
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• pp.310-317
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• 1992

Background: Angiotensin converting enzyme is a glycoprotein peptidyldipeptide hydrolase which cleaves the c-terminal dipeptides of several oligopeptides. It is a menbrane-bound protein mainly synthesized by the endothelial cells. Since the lung has the largest capillary bed of any organ in the body, it is here that ACE acts on circulating substrates like angiotensin I and bradykinin. It is well known that ACE correlates with disease activity in sarcoidosis and also there are reports that changes in serum ACE activity are found in many acute and chronic lung diseases. So we planned this study to see if serum ACE activity can act as a prognostic factor in lung cancer. Methods: Forty-one newly diagnosed lung cancer patients were included in the study group. There were 19 patients with squamous cell lung cancer, 13 with adenocarcinoma, and 9 with small cell carcinoma. Patients were excluded from the study if they had high blood pressure, heart disease, liver disease, renal disease, or other lung disease. Serum ACE activity was analyzed according to cell type, staging, mode of treatment, and clinical response to treatment. Results: 1) There was no difference in serum ACE activity between lung cancer patients and the control group. Also no difference in serum ACE activity was found according to cancer cell type or staging. 2) In patients who underwent curative resection of lung cancer, serum ACE activity was decreased significantly after the operation. 3) In patients who were diagnosed as non-small cell lung cancer and were treated with 4 cycles of anti-cancer chemotherapy without clinical improvement, changes in serum ACE activity were not seen after the treatment. 4) In patients diagnosed as small cell lung cancer treated with 4 cycles of anti-cancer chemotherapy with clinical improvement, changes in serum ACE activity were also not observed. Conclusion: Serum ACE activity was decreased after lung resection but had no relation to cell type, staging, or clinical response to treatment in lung cancer patients. Therefore, serum ACE activity is not suitable in predicting clinical outcome of lung cancer patients.

• Food Science of Animal Resources
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• v.28 no.5
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• pp.587-595
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• 2008

In order to develop a new starter for fermented milk, 1037 bacterial strains were isolated from raw milk. The strain that showed excellent acid producing and angiotensin converting enzyme (ACE) inhibitory activity (88.6%) was selected and identified as a Lactobacillus zeae based on the result of API carbohydrate fermentation pattern and 16S rDNA sequence. Lactobacillus zeae RMK354 was investigated further to study its physiological characteristics. It showed strong ACE inhibitory activity compared with commercial LAB starters tested. The optimum growth temperature of L. zeae RMK354 was $40^{\circ}C$ and it took 10 hr to reach pH 4.3 under this condition. L. zeae RMK354 showed more sensitive to penicillin-G, bacitracin, novobiocin, in a comparison of 14 different antibiotics, and showed most resistance to polymyxin B and vancomycin. It showed higher esterase and leucine arylamidase activities compared with 16 other enzymes. It was comparatively tolerant to bile juice and able to survive at pH 2 for 3 hr. It showed inhibitory activity against Salmonella Typhimurium with the rate of 60%. Based on these and previous results, L. zeae RMK354 could be an excellent starter culture for fermented milk with high level of ACE inhibitory activity.

• The Korean Journal of Food And Nutrition
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• v.9 no.2
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• pp.167-175
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• 1996

This studies were conducted to select optimal enzyme that produced hydrolysate from soybean, and to evaluated functionality of hydrolysate. Soybean powder was suspended with water and hydrolyzed by seven commercial proteases. Hydrolysate produced with protease from Bacillus subtilis showed the highest inhibition effect on the activity of angiotension converting enzyme(ACE), and the condition of enzymatic hydrolysis was 5cA substrate concentration, 0. l% enzyme concentration, 4 hour hydrolysis time. Under above optimum condition, soybean was hydrolyzed with protease from Bacillus subtilis yielding a DH (degree of hydrolysis) of about 49%. Hyrophobicity of hydrolysate was not correlated with the inhibition effect on ACE activity. The functionality of hydrolysate was significantly influenced by pH. Solubility of hydrolysate at alkali solution was greater than that at acidic solution.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.4
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• pp.627-631
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• 1996

The antioxidative effects of BHT and rosemary on the hydrolysate from skipjack processing byproduct(SPB) was evaluated by storing at $30^{\circ}C$ for 60 days. Each of 0.02% BHT, 0.01% rosemary, and 0.02% rosemary was added into SPB hydrolysate prior to spray drying and the dried powder was tightly sealed in the laminated film(PET/Al foil/CPP, $5\mu\textrm{m}/15\mu\textrm{m}/70\mu\textrm{m})$ bags for storage. The colometric lightness("L") decreased through the storage period in all treatments while the redness ("a") showed the opposite trend. Changes of pigment were higher in level of hydrophillic brown than in lipophilic brown during storage. The effect of antioxidants, by adding BHT and rosemary, showed in TBA and POV during storage. Especially, the 0.02% rosemary treatment was more effective than 0.02% BHT treated SPB having effect of angiotensin converting enzyme(ACE) inhibiting.yme(ACE) inhibiting.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.10
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• pp.1241-1247
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• 2007

Contents of polyphenol compounds and the physiological activity of extracts from Grifola frondosa by water and methanol extraction were investigated to determine their functional effects. A functional beverage was developed using the extracts. The yield and phenolic compounds content of the water extracts were highest (49.2% and 327 mg/100 g, respectively), while for the methanol extraction method they were 28.7% and 130 mg/100 g, respectively. DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity was 76.3% for the water extract and 65.4% for methanol extract, whereas the superoxide dismutase (SOD)-like activity was low ($26.3{\sim}36.8%\;at\;1,000{\mu}g/mL$ concentration) Angiotensin converting enzyme (ACE) inhibitory effect of water extract (75.1%) was higher compared to the methanol extracts (41.2%). Tyrosinase inhibition activity was 42.5% for the water extracts and 31.8% for the methanol extracts at $1,000{\mu}g/mL$ concentration. The most acceptable formulation for G. frondosa beverage developed was 0.5% G. frondosa water extract, 8.0% oligosaccharide, 2.0% green tea extract, 2.0% jujube extract, 1.0% Solomon's seal extract, 0.01% vitamin C, and 2.0% apple extract. The final product had 9.8 Brix and color values of L, 35.2+1.1; a, 3.2+0.2; b, 13.6+0.3.