• Korean Journal of Acupuncture
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• v.38 no.3
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• pp.151-161
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• 2021

Objectives : The effects of a combined stimulation of 658 nm, 830 nm, 904 nm, and 1064 nm laser acupuncture treatment (LAT) and electroacupuncture treatment (EAT) on GB39 and GB34 on neuropathic pain in rats induced by tibial and sural nerve transection were studied in this paper. Methods : To express a neuropathic pain model, surgery was performed to transection rats' tibial and sural nerves. The rats were divided into normal group, control group, and experimental groups. In addition, the experimental groups were divided into 658 nm laser and electroacupuncture (LAT658+EAT), 830 nm laser and electroacupuncture (LAT830+EAT), 904 nm laser and electroacupuncture (LAT904+EAT), and 1064 nm laser and electroacupuncture (LAT830+EAT). For the treatment of the experimental groups, electroacupuncture and different laser wavelengths were alternately applied to GB34 and GB39 twice a week for 3 weeks for 1 minute 30 seconds. The withdrawal response of neuropathic rats' legs by acetone stimulation was observed, as well as the c-Fos in the central gray region in the midbrain of neuropathic rats together with Bax, Bcl2, and mGluR5 expressions associated with apoptosis. Results : Compared with the control group, a significant decrease in the frequency of paw withdrawal in response to acetone allodynia was observed in LAT658+EAT and LAT830+EAT groups in 6th times, LAT904+EAT group in 2^nd, 3^rd, and 6^th times, and LAT1064+EAT group in 2^nd and 6^th times, respectively. For c-fos positive cells in the central gray region, a significant decrease was observed in LAT830+EAT, LAT904+EAT, and LAT1064+EAT groups in comparison with the control group. In Bax expression, LAT1064+EAT group showed a significant decrease compared to the control group. In Bcl-2 expression, the LAT658+EAT,the LAT904+EAT, and the LAT1064+EAT groups increased significantly compared to the control group. LAT830+EAT, LAT904+EAT, and LAT1064+EAT groups showed significantly increased mGlu5 expression compared to the control group. Conclusions : The combination of laser for each wavelength and electroacupuncture alternately performed in this study is thought to be effective in improving neuropathic pain and apoptosis.

• Nutrition Research and Practice
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• v.4 no.4
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• pp.332-338
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• 2010

The purpose of this study was to examine consumers' behaviors toward ready-to-eat foods and to develop ready-to-eat food market segmentation in Korea. The food-related lifestyle and purchase behaviors of ready-to-eat foods were evaluated using 410 ready-to-eat food consumers in the Republic of Korea. Four factors were extracted by exploratory factor analysis (health-orientation, taste-orientation, convenience-orientation, and tradition-orientation) to explain the ready-to eat food consumers' food-related lifestyles. The results of cluster analysis indicated that "tradition seekers" and "convenience seekers" should be regarded as the target segments. Chi-square tests and t-tests of the subdivided groups showed there were significant differences across marital status, education level, family type, eating-out expenditure, place of purchase, and reason for purchase. In conclusion, the tradition seekers consumed more ready-to-eat foods from discount marts or specialty stores and ate them between meals more often than the convenience seekers. In contrast, the convenience seekers purchased more ready-to-eat foods at convenience stores and ate them as meals more often than the tradition seekers. These findings suggest that ready-to-eat food market segmentation based on food-related lifestyles can be applied to develop proper marketing strategies.

• Korean Journal of Psychosomatic Medicine
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• v.4 no.1
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• pp.3-12
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• 1996

Objects : This study was attempted to evaluate the body image and the self concept in high risk adolescents for eating disorders. Methods 589 middle school students were investigated with EAT(Eating Attitude Test) and BITE(Bulimic Investigatory Test Edinburgh) and Schematic Figures(Child/Adolescent Version) and Piers-Harris Self-Concept Scale. According to the score of EAT and BITE, three high risk groups(high EAT group, high BITE group, high EAT & BITE group) were identified. Three groups were examined in terms of sex, weight, self concept and body image. Each group was EAT group, BITE group, EAT & BITE group Results: The results of the study were as follows : 1) EAT & BITE group showed greatest body image distortion. 2) BITE group and EAT & BITE group showed lower score in self concept scale. 3) The majority of EAT group were boys, BITE group and EAT & BITE group were mostly girls. 4) All three high risk groups, especially Bin group, revealed overweight compared with normal control group. Conclusions : High BITE group and high EAT & BITE group could be considered as significantly high risk groups for eating disorders, showing overweight, severe body image distortion, and poor self concept. EAT score alone seemed not to discriminate high risk adolescents for eating disorders.

• Molecules and Cells
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• v.25 no.1
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• pp.50-54
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• 2008

The vesicular glutamate transporter (VGLUT) transports glutamate into pre-synaptic vesicles. Three isoforms of VGLUT have been identified in humans, but their functional differences remain largely unknown. EAT-4 is the only homologue of human VGLUT in C. elegans. Here we report that mutants of eat-4 exhibit hyperforaging behavior and that each of the isoforms of human VGLUT functionally rescues the defects in eat-4 worms.

• Journal of the Korean Academy of Child and Adolescent Psychiatry
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• v.9 no.1
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• pp.91-97
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• 1998

Objectives：This study was designed for testing of Eating Attitude Test for Korean adolescents (EAT-26KA) on internal reliability and test-retest reliability and evaluation of each items through factor analysis. Methods：Total 1,160 middle and high school students were surveyed on June 1996. The questionnaire had been delivered by school teachers two weeks earlier before survey started. Among the 1,160 students, 114 students were selected by random. And then they were retested with same questionnaire on July 1996, four weeks later Result：Internal consistency of EAT-26KA was relatively good(Cronbach’s ${\alpha}$ =.83). There was statistically significance on test-retest reliability(r=.63 p<.01). But two items showed negative correlations(item No. 9, 17). and 5 items had low level correlation(p>.05, item No. 2, 6, 12, 21, 24). We performed factor analysis on whole items except No. 25 item. Result of factor analysis showed that the factor structure of EAT-26KA were different from that of EAT-26. Conclusion：The EAT-26KA is useful for the survey of the eating behavior and problems in Korean adolescents.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.788-800
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• 2008

This study was executed in order to analyze the purchasing practices, preferences, and satisfaction of consumers purchasing ready-to-eat foods. The study was executed from the $20\;May{\sim}30\;June$ 2007 in the Daegu and Gyeongsangbuk-do area. Questionnaires were distributed among 480 people. Of these, 410 questionnaires were collected and applied to a statistical analysis. Statistical analyses were conducted using the SPSS package program (version 14.0 for windows). The results of the statistical analyses were as follows. 42.4% males and 57.6% females participated in this study. The biggest motivation behind the purchase of ready-to-eat foods was convenience, 51.0%. The most common venues where these foods were purchased were supermarkets or discount marts, 67.6%. The ratio of substituting ready-to-eat foods for meals was 70.5%. The consumption practices of ready-to-eat foods of the consumers according to purchase place illustrated significant differences in the average expense per person each time (p<0.01), co-consumer (p<0.001), and age (p<0.05). The purchase preference was high with kimbaps (73.4%), hamburgers (29.8%), sushis (29.0%), and sandwiches (27.9%). Unmarried individuals showed a significantly higher overall liking and satisfaction for ready-to-eat foods than married individuals (p<0.001). Individuals living without a family was significantly higher overall liking and satisfaction than individuals living with a family (p<0.05). Individuals who spent an average of 10,000 won per time showed a significantly higher overall liking and satisfaction than those who spent below 10,000 won per time (p<0.05). In the presence of a friend as a co-consumer of ready-to-eat foods, satisfaction was significantly high (p<0.01). Consumers who purchased ready-to-eat foods at meal times, showed a significantly higher overall liking, compared to those who purchased such food products in between meal times (p<0.01). The preference and satisfaction degree of the consumer must be reflected by product development, quality improvement and marketing plan establishment.

• Journal of Physiology & Pathology in Korean Medicine
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• v.32 no.3
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• pp.157-164
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• 2018

This study was designed to investigate the mechanism of the synergistic anticancer effect of Astragalus membranaceus (AM) and Adenophora triphylla var. japonica (AT) in H1299 human lung carcinoma cells. A combined treatment of ethanol extract of AM (EAM) and AT (EAT) explosively increased the reactive oxygen species (ROS) generation in H1299 cells compared to the single treatment of each of them. Co-treatment of N-acetyl-L-cysteine (NAC) with EAM and EAT markedly enhanced the cell viability and suppressed apoptosis in H1299 cells, suggesting that ROS generation contributed to the anticancer effect of EAM and EAT. Interestingly, the combined treatment of EAM and EAT down-regulated p-AKT in H1299 cells, which was abrogated by NAC treatment. These results clearly indicated that ROS generation mediated the inactivation of AKT. Co-treatment of LY294002 with EAM and EAT significantly reduced the cell viability at a concentration which EAM and EAT didn't show any cytotoxicity. In addition, the recovery of cell viability by co-treatment of NAC with EAM and EAT was quite reversed by LY294002 treatment, which confirmed that the inactivation of AKT played a pivotal role in ROS-mediated apoptosis. Taken together, our results demonstrated that the synergistic anticancer effect of EAM and EAT was mediated by ROS generation and inactivation of AKT. We provide a valuable preclinical data for the development of more effective combination of AM and AT to treat lung cancer.

• Korean journal of food and cookery science
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• v.13 no.3
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• pp.314-318
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• 1997

This study was conducted over eat-nut foods in Andong area to measure the salt concentration and to compare the result with the optimum gustation of salt concentration in usual diets. The results were as follows: 1. Mean salt concentration of eat-nut foods was similar to the optimum salt concentration by sensory evaluation. 2. The salt intake through the menu was about twice of the recommended intake by Korean Food Research. 3. The foods with a large serving size contributed to the increase of salt intake, suggesting that the serving size needs to be adjusted. 4. It is recommended that the consumption of high salt foods needs to be reduced while increasing that of fresh fruit and vegetable in the diet behavior on eat-out foods.

• Journal of Radiation Industry
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• v.6 no.4
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• pp.311-316
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• 2012

The purpose of this study was to compare the sensory effects of different culinary methods such as electric pan cooking and charcoal roasting on gamma irradiated ready-to-eat chicken at 10 kGy. Evlauation of sensory properties were measured by estimating the organoleptic characteristics and physicochemical properties (TBARS, hardness and color different matters). The results showed that gamma irradiation after charcoal-roasting could more effectively moderate the decrease of sensory qualities and reduce off-flavor of ready-to-eat chicken than gamma irradiation after following electric pan cooking. These results suggest that gamma irradiation after charcoal broiling can be an effective culinary method for the preparation of ready-to-eat chicken.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.761-769
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• 2007

The purpose of this study was to provide the sensory profiles for cooked rice varieties, with 3 types of functional rice and 4 types of ready -to -eat rice, using descriptive analysis. Eighteen descriptors as well as reference standards were developed. The cooked functional rice, ready-to-eat rice, and plain cooked rice were separated into 4 groups by PCA. PC1 & PC2 explained 65% of the total valiance. PC 1 was responsible for the highest percentage of separation based on the texture intensities. The cooked functional rice showed higher intensity for hardness and roughness. The ready-to-eat rice A, B, and C samples had higher intensities in terms of moistness, glossiness, and moisture content, as well as sour and raw rice flavor. The ready-to-eat rice D sample had low grain wholesomeness, and high intensity for raw rice flavor. Finally, the plain cooked rice had more roasted and burnt rice flavor.