• The Korean Journal of Zoology
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• v.18 no.2
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• pp.51-60
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• 1975

The present study was performed histologically and histochemically to observe the cutaneous mucous glands in the frog, Rana nigromaculata during metamorphosis. The cutaneous thssues including dermal plicae in the dorsal portions of the frog tadpoles at each metamorphosis stage were fixed in 10% buffered formalin at$4^{\circ}C$, embedded in paraffin wax, sectioned 4 $\mu$m thickness and stained with periodic acid-Schiff(PAS) and alcian blue (AB) at both pH 2.5 and pH 1.0. The results of observation were as follows: 1. The developments of cutaneous mucous glands of the frog tadpole were begun with appearance of gland cell nest in the dermis at metamorphosis XV stage and significant numerical increases could be seen at metamorphosis XX, XXIII and XXIV stages. 2. This cutaneous mucous gland of the frog tadpole could be divided into two types; A-type glands showed strong positivities to both PAS and AB at pH 2.5 in the gland body cells and to PAS in the gland neck cells, and B-type glands at AB pH 2.5 in the gland body cells. 3. In the A-type mucous glands, the reactivities of the glandular epithelial cells to both PAS and AB stain could be first seen at the metamorphosis XIX stage of frog tadpole. The reactivities of the glandular epithelial cells to both PAS and AB pH 2.5 were gradually increased according to the process of metamorphosis after XX stage of metamorphosis. 4. The B-type mucous glands were first seen at the XX stage and the reactivity of the glandular epithelial cells to AB at pH 2.5 was gradually increased according to the process of metamorphosis after XX stage. 5. The A-type and the B-type mucous glands were in the ratio of 99 : 1, 7 : 3 and 5.5 : 4.5 for each of metamorphosis XX, XXI-XXII and XXIII-XXV stages. 6. The remarkable development of the cutaneous mucous glands of the frog tadpoles might be needed to maintain water and electrolyte balances according to the change of way from aquatic life to amphibious.

• Journal of Food Hygiene and Safety
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• v.21 no.2
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• pp.100-106
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• 2006

The use of underarm and body care cosmetics with oestrogenic chemical excipients (particularly the parabens) and the hypothesized association with breast cancer incidence, particularly in women. It is noted that the type of cosmetic product is irrelevant (e.g. antiperspirant/deodorant versus body lotion, moisturizers or sprays versus creams) and attention must focus on issues of actual exposure to chemicals through continued dermal application of body care products and the endocrine/hormonal activity and toxicity of the chemicals in the formulations. To evaluate the estrogenic activities of parabens such as ethylparaben, butylparaben, propylparaben, isobutylparaben and isopropylparaben, we used recombinant yeasts containing the human estrogen receptor [Saccharomyces cerevisiae ER+LYS 8127], human breast cancer MCF-7 cell lines and human estrogen receptor ${\alpha}\;and\;{\beta}$. In E-screen assays, isopropylparaben is the most estrogenic paraben, and in ER competition assay, isobutylparaben is the most estrogenic paraben. We evaluated isopropylparaben was most active in the recombinant yeast assay, followed by propylparaben, ethylparaben, isobutylparaben and butylparaben. Results from this study demonstrate that parabens are observed in human endocrine system. Therefore, we have shown that the parabens is induced the estrogenic activities similar to $17{\beta}$-estradiol and Bisphenol-A.

• Korean Journal of Food Science and Technology
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• v.14 no.4
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• pp.291-300
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• 1982

In order to develop effective and simple sanitation method for the extention of shelf-life of fresh poultry meat, the effect of sanitizers, sanitation methods and packaging materials on the extention of shelf-life of poultry meats was observed at the $4^{\circ}C$ and room temp$(10{\sim}20^{\circ}C)$. The results are summarized as follows: 1. The autochonous skin microflora of poultry, before processing, were believed to be removed or killed during the scalding and plucking, and exposed dermal tissue was contaminated by microorganisms from the subsequent stages of processing. 2. In the final stage of poultry processing, total viable counts of microorganisms and coliforms were averaged to $3.5{\times}10^4/cm^2$ and $400/cm^2$, respectively. 3. The refrigerated shelf-life of fresh whole poultry carcasses at $3\;to\;4^{\circ}C$ was extended to 7 to 16 days compared to control with the various treatments of some sanitizers by dipping freshly chilled carcasses for 5 min or spraying 1 liter of sanitizers per carcasses. In the case of storage at $10\;to\;15^{\circ}C$, the shelf-life of poultry carcasses was extended to one to two days by the sanitation treatments compared to control. 4. Spraying sanitation was more effective than dipping sanitation, and 5 minutes dipping and one liter spraying per carcass were enough for effective sanitation of poultry carcasses in most sanitizers. 5. The packaging with an oxygen impermeable polyvinylidene chloride extended the shelf-life to 10 days and 5 days with polyethylene compared to control. When poultry carcasses were sanitized by continuous spraying with one liter of 30 ppm of chlorine and another one liter of 5% of potassium sorbate, packaged with polyvinylidene chlorlde were extended to about 30 days compared to control.