• Restorative Dentistry and Endodontics
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• v.24 no.4
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• pp.546-553
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• 1999

In Older to evaluate the effectiveness of 'One-bottle dentin adhesive system', the shear bond strengths of two fourth generation dentin adhesive systems and two One-bottle systems to the occlusal dentin of the freshly extracted third molars were measured by the regulation of the ISO TR 11405. The fourth generation dentin adhesive systems used in this study were Scotchbond Multi-Purpose Plus and All-Bond 2, and the One-bottle systems were Single Bond and One-Step. The effects of the thickness of hybrid layer and adhesive layer, the diameter of resin tag and the ratio between the diameter of resin tag and that of dentinal tubule were analyzed as the contributing factors of the shear bond strength of dentin bonding systems from the Scanning Electron Microscopic images. The results were as follows: 1. The shear bond strengths of Scotchbond Multi-Purpose, All-Bond 2, and Single Bond were 16.98${\pm}$3.40 MPa, 15.10${\pm}$2.77 MPa and 15.05${\pm}$3.18 MPa, respectively. There were no statistical differences(p>0.05). 2. But, the shear bond strength of One-Step were significantly lower than those of the other groups (11.81${\pm}$1.95 MPa, p<0.05). 3. The thicknesses of hybrid layer and adhesive layer of One-Step were significantly thinner than those of the other groups(p<0.05). The differences of the diameter of resin tag(p=0.0685) and the ratio between the diameter of resin tag and that of dentinal tubule(p=0.2401) were not significant among all the material groups. 4. The thickness of hybrid layer and adhesive layer might be considered as contributing factors of the she at bond strengths of dentin bonding systems, but the diameter of resin tag and the ratio between the diameter of resin tag and that of dentinal tubule might not.

• Restorative Dentistry and Endodontics
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• v.33 no.3
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• pp.213-223
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• 2008

The objective of this study was to compare dentin shear bond strength (DSBS) of dentin bonding agents (DBAs) cured with a plasma arc (PAC) light curing unit (LCU) and those cured with a light emitting diode (LED) LCU. Optical properties were also analyzed for Elipar freelight 2 (3M ESPE); LED LCU, Apollo 95E (DMT Systems); PAC LCU and VIP Junior (Bisco); Halogen LCU. The DBAs used for DSBS test were Scotchbond Multipurpose (3M ESPE), Singlebond 2 (3M ESPE) and Clearfil SE Bond (Kuraray). After DSBS testing, fractured specimens were analyzed for failure modes with SEM. The total irradiance and irradiance between 450 nm and 490 nm of the LCUs were different. LED LCU showed narrow spectral distribution around its peak at 462 nm whereas PAC and Halogen LCU showed a broad spectrum. There were no significant differences in mean shear bond strength among different LCUs (P > 0.05) but were significant differences among different DBAs (P < 0.001)

• Journal of the korean academy of Pediatric Dentistry
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• v.23 no.2
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• pp.291-305
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• 1996

The purpose of this study was to investigate the distribution of nerves in the dental pulp of early extracted primary teeth, normal exfoliated primary teeth, partially-erupted, nonfunctional, premolars, and erupted, functional, premolars. Numbers of sample were 10 teeth in each group. The distribution of nerves in the dental pulp were investigated by means of immunohisto chemistry for detection of neurofilament protein(NFP). The results were as follows: The early extracted primary teeth exhibited patterns of innervation similar to those observed for young permanent teeth. The plexiform arrangement of fibers was not evident in the primary teeth. Most nerves appear to terminate about the odontoblasts. As primary teeth began to undergo root resorption, degenerative changes such as vesicles and fragmentation appear in the nerves. The quantity of neural tissue also decreased. In teeth in which the roots were almost completely resorbed only a small number of nerves remain. There was a decrease in the number of terminal branches in the pulp of the partially erupted, nonfunctional, premolars and those present reached the pulpo-odontoblastic border. The nerve terminals in the pulp of the erupted, functional, premolars were traced to the dentinal tubule and a few nerve fibers formed loops in the predentin.

• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.811-817
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• 2002

Korean traditional soy sauce was desalted using electrodialyzer, and their physicochemical properties were analyzed. The salt content of soy sauce significantly decreased from initial 18.9 (w/v) to 0.47% (w/v) and the volume also decreased to 330 mL when 1,000 mL of soy sauce was desalted for 450 min at a current of 2 A. During the desalting process, the numbers of viable cells of total bacteria, yeasts, and molds increased due to the concentration effect of the electrodialysis. Turbidity increased from 3.1 to 8.5, and total nitrogen, total sugar, and reducing sugar contents also increased. The pH, and amino nitrogen and volatile base nitrogen contents slightly decreased, with ammonia content significantly decreasing from 19.4 to $1.3\;{\mu}mol/mL$. Free amino acids content increased twofold after electrodialysis. Gas chromatograms of soy sauce showed that profiles of the flavoring compounds did not change when electrodialyzed for 360 min, but most were removed after 540 min.

• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.267-272
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• 1996

Effect of freezing of soybeans on instrumental and sensory textures of soybean curd was investigated. The hardness, gumminess and chewiness of soybean curd prepared with frozen soybeans were about three times as high as those prepared with unfrozen soybeans, while cohesiveness and elasticity were affected little by freezing. Sensory evaluation showed that freezing improved the quality of soybean curd. Instrumental and sensory textures of soybean curd prepared with frozen soybeans were excellent and almost same regardless of the boiling time when the soy slurry was boiled for 2.5 min or 5 min. However, the textures of soybean curd prepared with unfrozen soybeans were deteriorated by reducing the boiling time to 2.5 min. It was postulated that freezing facilitate the heat-denaturation of soyprotein to enhance aggregation of soy proteins and formation of cross-linkage between aggregate and $Ca^{++}$. Frozen soybeans resulted in soybean curd which lower fat content, while protein content of soybean curd was almost he same. Frozen soybeans gave a lower yield of soybean curd, which is supposed to be caused by the more fat loss during whey-off.

• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.417-426
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• 1997

Rice bran protein hydrolysates were prepared and some of their physicochemical properties were investigated to utilize rice bran as starting material for functional food ingredient. Rice bran proteins (RBP) were prepared from defatted rice bran by alkaline extraction and isoelectric precipitation. The enzyme for hydrolysis of RBP was selected through measuring relative activity by pH-drop method and comparing the degree of hydrolysis (DH) of hydrolysates. The enzymatic hydrolysates prepared by $Esperase^{\circledR}$ treatment were partitioned into two fractions by ultrafiltration(UF) with a 10 kDa molecular weight cut-off membrane. Each fraction was applied to a cholic acid-conjugated ${\omega}-aminohexyl$ Sepharose 4B column and the bile acid-binding components were obtained by eluting with deoxycholate. Gel permeation chromatography on a Sephadex G-50 column revealed that molecular weight of the bile acid-binding fraction of UF permeate was distributed in ranges of $2\;kDa{\sim}10\;kDa$ and $0.2\;kDa{\sim}0.6\;kDa$. Three peaks (R-1, R-2 and R-3) were obtained by prep-HPLC of bile acid-binding fraction of UF retentate and analyzed for total and free amino acid composition. The results showed that proline content of the bile-acid binding polypeptides and peptides was four times as much as that of rice bran protein and that the peak corresponding to higher average hydrophobicity had a higher free amino acid content. Average hydrophobicity slightly increased with enzymatic hydrolysis.

• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.665-671
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• 1998

Protein-bound polysaccharides (PBP) were extracted from the mycellia of Lentinus edodes SR-1, and their anti-tumor activities and immunopotentiating properties were observed. The amounts of PBP needed to extend the doubling time twofold (1 unit) were found to be 1 mg for mouse leukemic cells $P_{388}\;and\;L_{1210}$; 4.4, 3.6 and 6.6 for bowel cancer cells, HCT-48, HRT-18, HT-29 respectively; and 2.6 mg for liver cancer cell, Hep G2. When $P_{388}\;and\;L_{1210}$ were treated with 4 mg of PBP, more than 90% of the cell number were reduced in 48 hours. However, 9 mg of PBP and 72 hrs of incubation time were needed to obtain the same effect for HRT-18, HT-29, and Hep G2. The significant reduction of cell size was observed as the amount of PBP and the incubation time increased. Mice spleen weight and plaque forming cell number increased when the cancer cells were treated with PBP.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.2
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• pp.155-162
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• 2007

The purpose of this study is to investigate the anti type I allergic effects and mechanisms of the phyto extract mixture (PEM381) which contains Camellia sinensis (leaf), Psidium guajava (leaf), and Rosa hybrida (flower). PEM381 was tested for its inhibitory effects on arachidonic acid cascade related enzymes (5-lipoxygenase and cyclooxygenase), the mast cell mediated allergic reaction and passive cutaneous anaphylaxis. $IC_{50}$ value of PEM381 against 5-lipoxygenase was $14.11{\pm}0.51ppm$ while that of positive control (nordihy-droguaiaretic acid) was $0.54{\pm}0.08ppm$. PEM381 also exhibited considerable selective inhibition of cyclooxygenase-2. PEM381 could inhibit both degranulation and histamine release in a dose dependent manner from rat peritoneal mast cells activated by compound 48/80. In addition, oral administration of PEM381 showed an inhibitory effect on passive cutaneous anaphylaxis reaction activated by anti-dinitrophenyl IgE antibody in mice. These results suggest that PEM381 may be useful for the prevention and treatment of type Ⅰ allergy related diseases.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1401-1407
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• 2003

A survey of consumers' awareness and attitudes about genetically modified food and korean labelling regulation entered into force in July, 2001 was conducted from October, 2001 to January 2002. The questionnaires were distributed to 519 consumers who are members of panel survey system of Korea Consumer Protection Board and lived in 7 largest cities of Korea. The consumers were asked about knowledge, concerns of potential hazards, intention of purchasing, and present labelling regulation. More than 85.7% of the respondents had some knowledge on genetically modified (GM) foods. More than 44.9% of consumers relied on the information from the civil activity group but only 9.6% of consumers from the government. The greatest benefit of GM food was thought to be a solution for the food shortage in the future. While, regarding a potential hazard, more than 71.6% of respondents worried about the safety of GM foods. First of all, 52.2% of korean consumer concerned about food toxicity or side effect. 53.2% of consumers responded that they would not purchase GM labelled foods and about 28.0% of respondents suspended judgement on willingness to purchase until they would get more information. Regarding complement field of present GMO labelling regulation, over 45.2% of consumers responded that labelling was needed to be more easily found. Also more than 95.1% of consumers hope to expand a list of mandatory labelling articles.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.11
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• pp.1637-1644
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• 2015

To develop health-functional food ingredients for improvement of diabetes, we examined biological activities, including total contents of polyphenols and flavonoids, antioxidant activity, and inhibition of ${\alpha}$-glucosidase and pancreatic lipase activities of ethanol extracts from unripe fruit of Momordica charantia L. cultivated in Hamyang, Korea. Ethanol extracts were tested using different ethanol concentrations (0%, 30%, 50%, and 70%) and temperatures ($50^{\circ}C$ and $70^{\circ}C$). Experimental results showed that total polyphenol and flavonoid contents were achieved concentrations of 7.77 mg/g (tannic acid), 7.66 mg/g (gallic acid), and 10.66 mg/g (rutin). The hydroxyl radical scavenging, ABTS cation radical scavenging, and FRAP activities were 82.19%, 42.82%, and 0.19 under the same conditions, respectively. The highest inhibitory activities of ${\alpha}$-glucosidase and pancreatic lipase were achieved in the 70% ethanol extract at $70^{\circ}C$. These results will be useful for development of health functional foods for anti-diabetes using 70% ethanol extract from unripe fruit of bitter melon.