• Journal of Life Science
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• v.21 no.7
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• pp.1052-1059
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• 2011

The contents of bioactive and antioxidative activities (DPPH (${\alpha},{\alpha}'$-diphenyl-${\beta}$-picrylhydrazyl), free radical scavenging activity, peroxidation of linoleic acid and rat hepatocyte microsome, and Fe/Cu reducing power, tyrosinase inhibition activity) were tested by in vitro experimental models using water, hot water, ethanol and methanol extracts of leaves (ASL), roots (ASR), stems (ASS) and fruits (ASF) from Acanthopanax senticosus. Hot water extract from ASL showed the highest extraction yield (16.04%) as well as highest contents of phenolic compounds (2.67%) and flavonoids (1.43%). Major minerals were K, Ca and Mg. In oxidation in vitro models using DPPH free radical scavenging activity, Fe/Cu reducing power, $Fe^{2+}$/ascorbate-induced linoleic acid peroxidation by ferric thiocyanate and thiobarbituric acid (TBA) methods, tyrosinase inhibition activity and autooxidation of rat hepatic microsomes membrane, and antioxidative activities were strong in Acanthopanax senticosus. From these results, ASL extracts were shown to have the most potent antioxidative properties and contain the highest amounts of antioxidative compounds such as phenolic compounds and flavonoids. These results may provide the basic data to understand the biological activities of bio-active materials derived from leaves of Acanthopanax senticosus.

• Clinics in Shoulder and Elbow
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• v.26 no.4
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• pp.357-365
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• 2023

Background: The purpose of this study was to evaluate the effect of concomitant open distal clavicle excision (DCE) on postoperative clinical outcomes and incidence of acromial and scapular stress fractures (ASFs) in patients with symptomatic acromioclavicular joint osteoarthritis (ACJ OA) undergoing reverse total shoulder arthroplasty (RTSA). Methods: A single-surgeon retrospective cohort study was conducted including patients who underwent primary elective RTSA with or without DCE from 2015 to 2019 with a minimum 6-month follow-up period. Shoulder active range of motion (AROM) and visual analog scale (VAS) pain were recorded preoperatively and postoperatively. ASFs and other adverse events were identified using postoperative notes and/or radiographs. Characteristics and outcomes were compared between the RTSA and RTSA-DCE groups. Results: Forty-six RTSA patients (mean age, 67.9±8.7 years; 60.9% male; mean follow-up, 24.9±16.6 months) and 70 RTSA-DCE patients (mean age, 70.2±8.9 years; 20.0% male; mean follow-up, 22.7±12.9 months) were included. There were no significant intergroup differences in rates of ASF (RTSA, 0.0% vs. RTSA-DCE, 1.4%; P=1.00), stress reactions (RTSA, 8.7% vs. RTSA-DCE, 11.4%; P=0.76), reoperation, revision, or infection (all P>0.05), or in pre-to-postoperative reduction in VAS pain (P=0.17) at latest follow-up. However, the RTSA-DCE group had greater pre-to-postoperative improvement in flexion AROM (RTSA, 43.7°±38.5° vs. RTSA-DCE, 59.5°±33.4°; P=0.03) and internal rotation (IR) AROM (P=0.02) at latest follow-up. Conclusions: Concomitant DCE in RTSA improves shoulder flexion and IR AROM, alleviates shoulder pain, and does not increase the risk of ASFs. Level of evidence: III.

• Korean journal of food and cookery science
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• v.20 no.5
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• pp.529-536
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• 2004

In this study, the author examined the fermentative abilities and baking properties of commercial baker's yeasts and suggested the fundamental data for the development of the yeast products industry. Carbon dioxide production, expansion abilities of doughs, and maltose fermentative abilities were measured with commercial yeasts. The fermentative abilities of various bread doughs were determined in comparison to a reference yeast and a selected yeast from commercial yeast. Various breads were prepared by these two yeasts and their sensory properties were evaluated. Y7, followed by Y5 and Y4, showed higher ability than any other commercial yeasts in the gassing power of the dough, as measured by a Meissle fermenter. In the expansion abilities of the doughs made from various yeasts by M-Cylinder, Y7, followed by Y4 and Y5, showed the best expansion ability the results were similar to those for gassing power. Therefore, Y7 was selected. The maltose fermentative abilities of various yeasts in Atkin's liquid medium showed a higher value in Y5, Y7 and Y 4. Selected yeast Y7 and the reference yeast K were used for determining the fermentative abilities of various bread doughs. For the various breads prepared by K and Y7, the qualities of the breads such as volume, weight and specific volume were measured. The volume by Y7 was higher in the straight dough bread, and that by K was higher in the sponge dough bread. In the sweet dough bread, both Y7 and K were excellent groups for it. Sensory properties of various breads made from K scored high on the items such as external properties and color in the straight dough bread. It also acquired a good score on the item of the crusts in the sweet dough bread. The overall acceptability of Y7 and K were similar.

• the MEAT Journal
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• s.36 summer
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• pp.41-60
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• 2009

This study was carried out to investigate the quality characteristics of brands pork: a crossbred between Korean native and wild pigs (Y), a commercial LYD breed fed with probiotics (J), and a commercial LYD fea without probiotics (M). The moisture and crude ash content of Y treated pork was higher than those for J and M brands, but the crude fat content of J pork was significantly lower (p<0.05) than Y and M brands. The moisture and crude fat contents of Y gilts were higher (p<0.05) than those of barrows. The pH values of Y gilts were higher (p<0.05) than those of gilts of J and M brands. The Land W values of Y pork were lower (p<0.05) than with J and M brands. The springiness value of J pork was significantly higher (p<0.05) than Y and M porks. The sensory scores of Y pork were higher than pork of J and M. The juiciness of gilts of M brands was higher (p<0.05) than for barrows. With regard to the fatty acid profiles among the pork loins, linoleic and arachidonic acid contents of Y pork were higher than with J and M, while the palmitic, pamitoleic, stearic, and oleic acid contents were lower. The saturated fatty acid (SFA) content of Y pork was lower than that for J and M ones, while the unsaturated fatty acids (USFA), essential fatty acids (FFA), USF/ASF A ratio, FFA/SFA ratio, and EFA/USFA ratio were higher. The stearic acid content of M barrows was higher (p<0.05) than that for gilts.