• Journal of radiological science and technology
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• v.32 no.3
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• pp.285-291
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• 2009

The aim of the present study was undertaken to investigate the association between diagnostic indices of metabolic syndrome(MetS) with carotid intima-media thickness using ultrasonography. The participants in the study were 315 male employees without carotid atherosclerosis and other cardiovascular disease. This study was approved by the Institutional Review Board of Occupational Safety and Health Research Institute. Written informed consent for the participants in this study was obtained from all individuals. Anthropometric parameters and biochemical characteristics were done using each specific equipments and the NCEP-ATP III criteria were used to define MetS. They were examined by B-mode ultrasound to measure the carotid intima-media thickness(carotid IMT) at the near and far walls of common carotid and bifurcation(bulb). The mean carotid IMT was $0.739{\pm}0.137\;mm$ and it's thickness significantly increased with the increase in age. Also, amounts of systolic and diastolic blood pressure, triglyceride and fasting glucose were significantly increased with the increase in age. Carotid IMT were significantly correlated with BMI(r=0.170, p=0.004), systolic(r=0.148, p=0.011) and diastolic blood pressure(r=0.123, p=0.036) and HDL-cholesterol(r=-0.164, p=0.005). On multiple logistic regression analysis for the diagnostic indices of MetS, carotid IMT were significantly associated with blood pressure(OR=4.220, p<0.01) and MetS(OR=1.301, p<0.05). The results indicate that blood pressure and MetS are important risk factors for carotid atherosclerosis.

• Food Science of Animal Resources
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• v.32 no.5
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• pp.659-668
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• 2012

The objective of this research was to investigate the effect of marbling scores on carcass grade factors, physico-chemical and sensory traits of Hanwoo. Data used in this study were collected from 73,316 carcasses obtained at the Nonghyup Seoul slaughterhouse in 2009 and 271 cuts of M. longissimusdorsi were analyzed to estimate beef qualities. As the marbling scores increased, backfat thickness was linearly increased (p<0.05) in cows (9.51 mm-14.69 mm) and steers (8.71 mm-14.23 mm). As the marbling scores increased, maturity of cows was increased and meat color, texture and quality grade improved for all genders. With increase of the marbling scores, crude fat contents (3.07%-26.70%), water holding capacity (52.09%-58.66%), $L^*$ value (34.08-41.97) were significantly increased (p<0.05) and Warner-Bratzler shear force was linearly decreased (p<0.05) from 8.58 kg to 2.60 kg. The increase of crude fat contents had the similar interval with the increase of marbling scores from 1 to 6 but it is sharply increased from marbling score 7. There was no difference observed on $pH_{24}$ (5.50-5.66), protein contents (19.57%-21.15%) among the marbling scores. Marbling score was significantly correlated with live weight (r=0.29) in cows, loineye area (r=0.35) in steer, and overall acceptability of panel scores (r=0.67) (p<0.01).

• Radiation Oncology Journal
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• v.11 no.2
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• pp.267-275
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• 1993

Eighty five patients of oral cavity cancer, treated with radiation at the Department of Therapeutic Radiology, Korea Cancer Center Hospital, during the period from March 1985 to September 1990 were analyzed retrospectively. Among 85 patients, 37 patients were treated with radiation only and 48 patients were treated with radiation following surgery. And 70 patients received external irradiation only by $^{60}Co$ with or without electron, the others were 7 patients for external irradiation plus interstitial implantation and 8 patients for external irradiation plus oral cone electron therapy. Primary sites were mobile tongue for 40 patients, mouth floor for 17 patients, palate for 12 patients, gingiva including retromolar trigone for 10 patients, buccal mucosa for 5 patients, and lip for 1 patient. According to pathologic classification, squamous cell carcinoma was the most common (77 patients). According to AJC TNM stage, stage I + II were 28 patients and stage III+IV were 57 patients. Acturial overall survival rate at 3 years was $43.9\%,$ 3 year survival rates were $60.9\%$ for stage I + II, and $23.1\%$ for stage III+IV, respectively. As a prognostic factor, primary T stage was a significant factor (p<0.01). The others, age, location, lymph node metastasis, surgery, radiation dose, and cell differentiation were not statistically significant. Among those factors, radiation plus surgery was more effective than radiation only in T3+T4 or in any N stage although it was not statistically sufficient (p<0.1). From those results, it was conclusive that definitive radiotherapy was more effective than surgery especially In the view of pertainig of anatomical integrity and function in early stage, and radiation plus surgery was considered to be better therapeutic tool in advanced stage.

• Journal of Animal Science and Technology
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• v.53 no.5
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• pp.389-395
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• 2011

This study was conducted to investigate the combined effect of fatty acid synthase (FASN) and Acetyl CoA Carboxylase-${\alpha}$ (ACACA) genes on carcass traits of Korean cattle (Hanwoo). A total of 1,057 commercial Hanwoo cattle provided by the NongHyup Livestock Research Center (NLRC) and Hanwoo Performance Competition (HPC) were used to analyze the effect of four single nucleotide polymorphisms (SNPs) within FASN (g.11280A>G, g.16024A>G, g.16039T>C, and g.17924A>G) and one SNP within ACACA (g.2274G>A) genes. In addition, the effect of genotypic combinations between FASN (g.17924A>G) and ACACA (g.2274G>A) SNPs has been studied with carcass traits. Significant associations were identified between g.17924A>G of FASN and carcass weight and back fat, and between the ACACA gene SNP g.2274G>A and longissimus muscle area with HPC samples. It was also found that both effects of FASN g.17924A>G and ACACA g.2274G>A polymorphisms were consistent in NLRC samples. Combined analyses of both NLRC and HPC samples also revealed the significant associations between the FASN g.17924A>G and carcass weight and back fat and between the ACACA g.2274G>A and back fat, respectively. The effect of the genotypic combination of g.17924A>G within FASN and g.2274G>A within ACACA genes showed that the combination of both GG genotypes of FASN and ACACA SNPs causes higher carcass weight and marbling score. The results of this study indicate that the two SNP markers within the FASN and ACACA genes can be utilized to select superior Hanwoo cows and calves in commercial Hanwoo farms.

• Journal of the Korean Society of Food Culture
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• v.18 no.4
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• pp.333-345
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• 2003

We conducted a survey on Japanese women's consciousness of food culture and their traditional food consumption by self filling-out questionnaire during January, 2000 for the period of a month, For the survey we selected 250 women residing in Kyoto, Japan. For the statistic work we used SAS package system, and t-test, $\cal{X}^2-test$ and Duncan's multiple range test were also used to verify the results significance. The purpose of this survey lies in gathering a basic data on the comparative direction of Korean and Japanese women's food culture in the future 1. Comparing the preferred food purchase place, In case of Korean women, traditional market was comparatively more preferred while Japanese women relatively preferred convenience store (p<0.001). 2. In case of Japanese women, they answered there is no difference from ordinary days on New Year's Day (71%) and Christmas (40%) while 38% answered they prepare food at home. 40% said they prepare food on parents-in-law's birthday, and 41% said no difference from ordinary days. 52% said they prepare food at home on husband's birthday. For their own birthday, 32% said yes to preparing food at home while 45% said no difference and 22.3% said eating out. For children's birthday 65% said preparing at home, 16.3% said no difference and 14.9% said eating out. 3. Comparing the conception on traditional food, Korean women answered 'complicated' (77%) most while 'simple' (5%) least, which indicates their demands for simplified recipes. In case of Japanese women, 'complicated' (44%) was most while 'scientific' (6%) was least which indicates their demands for scientific way of recipes. There were differences shown by age (p<0.001) and the older the more said 'simple' or 'logical' (p<0.01). 4. As the reason for the complicity of traditional food recipes, Koreans said 'too many hand skill' (60%) most while 'too many spices' (8%) least. For Japanese, 'various kind of the recipe' (55%) was most while 'too many hand skill' (7%) was least. There were significant differences shown by academic background (p<0.01) and income(p<0.01), and the lower the academic background, the more said 'too many spices' as the reason for the complicity in making traditional food. Generally, the lesser the income, the more tendency to say 'various kinds of the recipe'. 5. In case of Koreans, 'the recipe is difficult' (56%) was high while 'uninterested' (9%) was low in answer which showed differences by academic background (p<0.05), and in case of Japanese, 'no time to cook' (44%) was high while 'uninterested' (7%) was low. 6. The following is the reasons for choosing traditional food as a snack for children. In case of Koreans, they answered as 'traditional food' (34%), 'made from nutrious and quality materials' (27%), 'for education' (22%) and 'suites their taste' (17%) revealing 'traditional food' is highest. In case of Japanese, it was revealed in the order of 'made from nutrious and quality materials' (36.3%), 'traditional food' (25.2%), 'suites their taste' (22.6%), 'for education' (12.8%) and 7. Comparing the most important thing for the popularization of traditional food in the world, Koreans answered 'taste and nutrition' (45%) most while 'shape and color' (6%) least. In case of Japanese, 'taste and nutrition' (75%) was answered most while 'hygienic packaging' (4%) was least. Both considered 'taste and nutrition' as most important thing for the popularization of traditional food in the world. 8. In case of Koreans, they answered they learn how to make traditional food 'from mother' (47%), 'media' (18%), 'school' (15%), 'from mother-in-law' (14%), 'private cooking school' (4%) and 'close acquaintances' (2%). In case of Japanese, they said mostly learn 'from mother', but it was also shown that the lower the academic background the lesser the tendency of learning 'from mother' but 'from school' (p<0.001). 9. About the consumption of traditional fermented food, Koreans said they make kimchi (90%), pickled vegetables (39%), soy sauce (33%), bean paste (38%), salted fishery (12%) and traditional liquors (14%) at home while 67% for salted fishery and 48% for traditional liquors answered they buy rather than making at home. On the other hand, Japanese answered they mostly buy kimchi (60%), soy sauce (96%), bean paste(91%), natto(92%), salt fermented fish foods (77%) and traditional alcoholic beverage (88%) to eat. This difference was shown very distinct between Korean and Japanese women (p<0.001). 10. About the most important thing in food, Koreans answered in the order of 'liking and satisfaction' (33%), 'for health' (32%), 'for relieve hunger' (18%) and 'convenience' (17%). In case of Japanese, it was revealed in the order of 'for health' (61%), 'liking and satisfaction' (20%), 'to relieve hunger' (16%) and 'convenience' (3%). This shows that Japanese women take comparably more importance to health than Korean women. The conception of food was shown different between Korean and Japanese women (p<0.001), and Koreans showed level 4-5 of food culture while Japanese showed level 5.

• Food Science of Animal Resources
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• v.31 no.2
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• pp.280-289
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• 2011

Analyses were conducted to estimate the effect of backfat thickness (BFT) on carcass grade factors and carcass price in Hanwoo cows and steers. Data on grade factors and prices were collected from 69,159 Hanwoo carcasses (n = 13,376 cows, n = 55,783 steers) abtained at the Nonghyup Seoul slaughter house in 2009. Carcass BFTs were divided into nine categories from ${\leq}$ 3 mm to ${\qeq}$ 25 mm. The average BFTs were 11.93 mm in cows and 12.57 mm in steers. An increase in the BFT resulted in an increase in carcass weight, loin-eye area, skeletal maturity, fat color, but decreases in the yield index and yield grade (from grade A to C) in cows and steers. Carcass unit price (Won/kg) improved if the carcass was sold with a BFT of 13-15 mm in cows and 10-12 mm in steers. Marbling score and quality grade increased significantly to 21 mm BFT but decreased from a BFT of 22 mm in cows and steers. BFT was significantly correlated with yield index (cow, r = $-0.97^{**}$; steer, r = $-0.96^{**}$), marbling score (cow, r = $0.20^{**}$; steer, r = $0.14^{**}$), and carcass price (cow, r = $0.03^{**}$; steer, r = $-0.11^{**}$). These results could be used as a fundamental dataset for further research to increase the productivity of Hanwoo carcasses.

• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.841-848
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• 2003

The sensory characteristics of red wine Gerbong (G), Campbell (C), Moru (M), Gerbong ＋ Moru (70 : 30, GM), Gerbong + Campbell (70 : 30, GC) and French wine (F, Carbernet Sauvignon, 1998) were evaluated. The preferences of color, flavor, taste and total evaluation were determined by a ranking test, and the organoleptic characteristics were evaluated by a quantitative descriptive analysis (QDA) method. The mean color scores of C, GM, F, GC, M and G were 4.74, 3.94, 4.67, 3.70, 2.65 and 1.47, respectively (p<0.001). The order for the mean score for flavor was GM (4.12) = M (3.94) = C (3.76) = F (3.76) ${\geq}$ GC (3.12)>G (2.29) (p<0.01), and the order for taste was F (4.75) ${\geq}$ C (4.25) ${\geq}$ GM (3.37) = GC (3.50) ${\geq}$ G (2.75) = M (2.37) (p<0.001). The total evaluation of mean scores showed G, M, C, GM, GC and F were 237, 2.44, 4.06, 3.87, 3.64 and 4.81, respectively (p<0.001). Influences of sensory characteristics on the total evaluation, in percentages, were 69.3% for taste, 3.7% for color, and 1.5% for flavor. The influences of taste, color, and flavor in red wine were 17% for sweet, acid, bitter and salty taste, 28.9% for purple and red color, and 14.4% for grape flavor. The attributes of the purple and red colors showed a positive correlation with grape flavor, oak flavor, grape taste, and floral tastes, but a negative correlation with $SO_2$, flavor. The attribute of sweet taste showed a positive correlation with grape flavorand floral flavor, but a negative correlation with bitter and astringency tastes, according to Pearsons correlation analysis (p<0.01).

• Journal of the korean academy of Pediatric Dentistry
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• v.32 no.2
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• pp.270-277
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• 2005

The purpose of this study was to clarify the palatal volume and anterior palatal slope of the children with class II div.1 malocclusion and normal occlusion in mixed dentition(Hellman dental age III A) using three-dimensional laser scanner. Samples were consisted of 31 children with skeletal class II div.1 malocclusion in mixed dentition and 29 children with normal occlusion and profile among the contestants in 2000-2004 Healthy Dentition Contest in Seoul. Totally 60 maxillary study model were taken. Each cast was scanned by three-dimensional laser scanner (Breuckmann opto-TOP HE, INUS, Korea) and shaped into the three-dimension image by Rapidform 2004 program(INUS, Korea). And the palatal volume and anterior palatal slope of each cast were calculated by Rapidform 2004 program(INUS, Korea). The values were statistically compared and evaluated by independent samples t-test with 95% of significance level. The results were as follows: 1. Palatal volume was significantly lesser in children with class II div.1 malocclusion than that of normal occlusion in mixed dentition(p<0.05). 2. No significant difference in the anterior palatal slope and palatal height was found between the children with class II div.1 malocclusion and normal occlusion in mixed dentition(p>0.05). 3. Palatal length was significantly greater in children with class II div.1 malocclusion than that of normal occlusion in mixed dentition(p<0.01). 4. Intercanine and intermolar width were significantly lesser in children with class II div.1 malocclusion than those of normal occlusion in mixed dentition(respectively p<0.05 and p<0.01).

• Food Science and Preservation
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• v.22 no.3
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• pp.428-436
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• 2015

Five extraction conditions (AE, autoclave extraction; OE, oven extraction; HWSE, hot water and sonication extraction; HWASE, hot water acidified with 0.5% (v/v) acetic acid and sonication extraction; and BE, boiling extraction) were examined to compare the effects of different hot water extraction methods on the antioxidant properties of blueberries. The extraction yields of the AE, OE, HWSE, HWASE, and BE were 7.94%, 8.35%, 8.55% 9.15%, and 8.50%, respectively. The polyphenol and flavonoid contents of AE were 3.47 mg GAE/g and 1.59 mg RE/g, respectively, which were highest centents among others. Those of OE were ranked second to the highest. The total anthocyanin content of HWSE (5.29 mg/g) was significantly higher than that of others whereas that of AE showed the lowest content (0.96 mg/g). The order of ABTS radical and alkyl radical scavenging activities was as follows: AE > BE > OE > HWSE > HWASE. The antioxidant properties were considerably correspondent with the total polyphenol and flavonoid content. DPPH radical scavenging activity was quite high in HWSE, AE, and BE extraction, however, there were no significant differences among the five extraction methods in the aspect of $Fe^{2+}$ ion chelating activities. Moreover, AE showed the highest SOD activity, and protected the dermal fibroblast the best against $H_2O_2$-induced cytotoxicity. In conclusion, it was suggested that the autoclave extraction (AE) would be the most effective method for preparing blueberry hot water extracts with relatively high antioxidant activities.

• Journal of Plant Biology
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• v.39 no.1
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• pp.63-69
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• 1996

A hairy root clone of Panax ginseng C.A. Meyer, HRB-15 was cultured iu various conditions with 3 L bubble type bioreactor to enhance both growth and ginsenoside production. The hairy roots were more rapidly grown under the dark condition than under the light condition. However, total amount of ginsenoside of hairy roots cultured under the light for 30 days increased 2 folds as compared with the dark condition and was 1.10% based on 6 ginsenosides. Especially, ginsenoside-Re was significantly increased and some ginsenosides except for ginsenoside-Re was slightly reduced. Also, the growth of hairy roots decreased about 30% as compared with the dark condition. In contrast, addition of sodium acetate led to decreased production of ginsenoside and growth of hairy roots under light condition. The influence of potassium dihydrogenphosphate concentration was examined in MS medium and a 1.25 mM concentration was found to be the most appropriate for growth and ginsenoside production under light condition. Two-step process of hairy roots culture with yeast elicitation or without ammonia in culture medium was developed to enhance growth and giusenoside synthesis. $50\;\mu\textrm{g}$ of yeast elicitor per g of fresh weight showed a synergistic effect on the ginsenoside synthesis of hairy roots on 20 days after culture. At that time, the content of total ginsenoside was 1.15%, while the growth of hairy roots decreased 21 % as compared with the dark condition. In addition, when elimination of ammonia on 20 days after culture, the content of total ginsenoside was 1.26% with significant increment of ginsenoside-Rd (0.27%) in addition to ginsenoside-Re and the growth of hairy roots decreased 10% as compared with the dark condition. In this system, we have demonstrated a unique two-step process of hairy root cultures to maximize biomass and secondary metabolites. It has found possibility to enhance ginsenosides production by growing hairy roots in this method.