• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.19 no.1
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• pp.35-41
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• 2013

This study investigated the effect of functional MA films (FMA) incorporated with zeolite powder treated with 1 N HCL solution and anti-fogging agent on the freshness extension of Satsuma mandarin. Preference, weight loss, total ascorbic acid, sugar content, titratable acidity and gas composition in package of Satsuma mandarin were evaluated during storage at $15^{\circ}C$. After 120 days of storage, the weight loss of mandarin packed with LLDPE film (control, L) was 1%, FMA film (CA) was 1.6%. Total ascorbic acid content of Satsuma manderin in control was 19.97 mg%, those of CA was 24.25 mg%. The titratable acidity of Satsuma manderin in CA was higher than that of control, while soluble solids content of CA was lower than that of control after 120 days. Ethylene gas content of control was 89.5 ppm and those of CA was 73.6 ppm after 120 days. Quality of Satsuma mandarin packed with CA was better than that of control. It was verified that shelf-life of Satsuma mandarin in control was 100 days and those of CA film was 130 days. Quality of Satsuma mandarin was few different between treated with anti-fogging agent and non-treated, but commodity of film treated with anti-fogging agent was considered better than that of non-treated.

• The Korean Journal of Food And Nutrition
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• v.32 no.5
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• pp.462-472
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• 2019

The purpose of this study was to demonstrate the quality characteristics of Brassica juncea cultivated in Jeongseon (BJJ), South Korea. We analyzed the nutritional components and antioxidant activity of BJJ. As a result of the free sugar analysis, the contents of glucose and fructose in BJJ were $0.29{\pm}0.02g/100g$ and $0.10{\pm}0.00g/100g$, respectively. The major fatty acids were palmitic acid, octadecenoic acid and stearic acid. The palmitic acid was the highest at 31.22% of all fatty acids. The major minerals were identified as Ca, P, K, Mg and Na. The contents of vitamin $B_1$, vitamin $B_2$, vitamin $B_6$, vitamin C and vitamin E in BJJ were $0.02{\pm}0.00mg/100g$, $0.087{\pm}0.01mg/100g$, $0.02{\pm}0.00mg/100g$, $0.56{\pm}0.06mg/100g$ and $0.20{\pm}0.03mg\;{\alpha}-TE/100g$, respectively. As a result of the free amino acid analysis, total amino acid contents in BJJ were $2,801.21{\pm}115.38mg/100g$. L-proline content was the highest ($744.30{\pm}119.06mg/100g$) in BJJ. BJJ extract inhibits reactive oxygen species production in 3T3-L1 adipocytes. Also, BJJ extract exhibits a protective effect on oxidative stress in $H_2O_2$-induced human dermal fibroblast. These results indicate that BJJ comprises various valuable nutrients which can be used as functional food ingredients.

• Korean Journal of Plant Resources
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• v.29 no.4
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• pp.479-494
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• 2016

The aim of this study is to select the superior resources of high yield, high content of functional material optimal to mechanical harvesting by the evaluation of crop growth and yield characteristics in sorghum germplasm. One hundred accessions of sorghum germplasm were used in this experiment. Days from seeding to heading date showed the range from 68 to 94 days with the highest frequency proportion was the group from 80 to 85 days, which occupied 34% (34 plant resources) of 100 germplasm. Ear types of 100 sorghum germplasm could be classified as 7 types of broom-tillering, half broom-tillering, extreme open-loose type, open-loose type, intermediate type, compact type, extreme-compact type of which intermediate type was the highest ratio of 28% (28 plant resources) of 100 germplasm. Yield showed the range from 106 to 365 ㎏/10a with the highest frequency proportion of it was the group from 150 to 200 ㎏/10a, which occupied 44% (44 plant resources) of 100 germplasm. Among 100 sorghum germplasm, 18 ideal resources of high yield and short plant height appropriate for mechanical harvesting were selected. In order to evaluate high content of functional substance, selected 18 resources were analyzed for total polyphenol content, DPPH radical scavenging activity and total anthocyanin content. Finally, we selected 5 resources of short plant height, high yield, high content of total polyphenol and high DPPH radical scavenging activity among 18 genetic resources.

• Journal of Bio-Environment Control
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• v.14 no.4
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• pp.284-288
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• 2005

This study was conducted to clarify the effects of supplying methods of selenium on the growth and Se uptake of hydroponically grown tomato plants. Tomato seeds (Lycopersicum esculentum Mill. cv. Momotaro T-93, Daki Seed Co.) were sown in plug tray with fifty holes, and raised for sixty days. Tomato seedlings transplanted to coco fiber slabs were supplied with the nutrient solutions adjusted to EC $2.3dS{\cdot}m^{-1}$ and pH $5.8\~6.2$ recommended by the Japanese Horticultural Experiment Station. Selenium forms used were inorganic $SeO_2$ (here in after referred to Se) and organic selenium chlenium with sugar fatty acid ester (here in after referred to chelated-Se). 10 ppm selenium solutions were treated to tomato plants with foliar applications, drenching, and foliar application plus drenching. Growth characteristics in terms of plant height, number of leaves, leaf area and chlorophyll content were significantly increased in the plot of foliar application ot Se, and in the plot of foliar application plus drenching of chelated-Se than other plots, respectively. Transported contents of selenium into the tomato fruits were highest as 0.302 ppm in the plot of foliar application plus drenching of chelated-Se. Also, it had tended to be higher in the plot of foliar application plus drenching than in the plots of foliar application or drenching in both of Se and chelated-Se. Foliar application and drenching of organic chelated-Se were effective to produce the functional tomato fruits.

• Food Science and Preservation
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• v.15 no.3
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• pp.421-426
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• 2008

In older to prepare functional food materials from Acanthopanax koreanum, changes of major constituents by extracting with water and ethanol were investigated Extracting 300 g of below 0.5 cm size dried sample in 7.5 L of water or $30{\sim}95%$ ethanol for 9 hr at $100^{\circ}C$ were carried out pH during extraction was between 4.0 and 6.5. Color b-value of extracts was increased according to lower ethanol concentration and longer extraction time. Color a-value and b-value was increased more in stem than in root Extracts were increased rapidly within $2{\sim}3\;hr$. The extract in $30{\sim}70%$ ethanol was $0.84{\sim}1.34%(w/v)$ with root Main free sugar of extracts was sucrose in root. The eleutherosides were extracted rapidly within 3 hr, moreover were increased in water or $30{\sim}70%$ ethanol more than 95% ethanol concentration. Extraction of acanthoic acid from root was more affected on ethanol concentration than extracted time, moreover it was detected only trace by extracting with water. Furthermore, acanthoic acid was extracted rapidly within 2 hr in $50{\sim}70%$ ethanol, and was extracted 3 times higher with 70% ethanol than with 30% ethanol. The content of acanthoic acid in residue after extraction was affected largely by extraction solvents. The extraction efficiency in 70, 50 and 35% of ethanol concentration was about 95, 90 and 35% respectively. The eleutherosides were extracted to 95% with water or nature of water and ethanol. Therefore, the reflux extraction in $40{\sim}70%$ ethanol concentration for $3{\sim}5\;hr$ was adequate for extraction of functional materials from Acanthopanax koreanum.

• Journal of the Korean Orthopaedic Association
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• v.54 no.3
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• pp.244-253
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• 2019

Purpose: Total hip arthroplasty was performed using a direct anterior approach (DAA) on an ordinary operation table and a short femoral stem. The clinical radiographic results were evaluated by a comparison with those performed using the modified hardinge (anterolateral approach, ALA) method. Materials and Methods: From January 2013 to November 2015, 102 patients who underwent total hip arthroplasty using DAA (DAA group) and the same number of patients using ALA (ALA group), both performed by a single surgeon, were compared and analyzed retrospectively. The operation time and amounts of bleeding were compared, and the improvement in post-operative pain, ambulatory capacity and functional recovery of the hip joint were checked. The location of insertion of the acetabular cup and femoral stem were evaluated radiologically, and the complications that occurred in the two groups were investigated. Results: The amount of bleeding was significantly smaller in the DAA group (p=0.018). Up to 3 weeks postoperatively, recovery of hip muscle strength was significantly higher in the DAA group (flexion/extension strength p=0.023, abduction strength p=0.031). The Harris hip score was significantly better in the DAA group for up to 3 months (p<0.001) and the Koval score showed significantly better results in the DAA group up to 6 weeks (p≤0.001). The visual analogue scale score improvement was significantly higher in the DAA group by day 7 (p=0.035). The inclination angle (p<0.001) and anteversion angle (p<0.001) of the acetabular cup were located in the safe zone of the DAA group more than in the ALA group, and there was no statistically significant difference in the position of the femur stem and leg length difference. During surgery, two cases of greater trochanter fracture occurred in the DAA group (p=0.155). Conclusion: The DAA performed in the ordinary operation table using a short femoral stem showed post-operative early functional recovery. Because a simple to use fluoroscope was used during surgery with an anatomical position familiar to the surgeon, it is considered to be useful for the insertion of implants into the desired position and for an approach that is useful for the prevention of leg length differences.

• Culinary science and hospitality research
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• v.21 no.6
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• pp.120-132
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• 2015

The purpose of this study was to provide preliminary information for the utilization extension of Chinese artichoke(Stachys sieboldii Miq) as a functional food material. The effects of the addition of Chinese artichoke powder(0, 3, 6, 9, and 12%) in white bread formulation on phenolics content and antioxidant properties, and sensory analysis(seven-point hedonic test) were examined. The contents of total polyphenols(TPC), flavonoids (TFC), and tannins(TTC) in Chinese artichoke powder were $139.09{\pm}1.97mg\;GAE/g\;dw$, $74.33{\pm}2.69mg\;QE/g\;dw$, and $40.41{\pm}2.54 mg\;TAE/g\;dw$, respectively. As the amount of Chinese artichoke powder increased, the phenolics contents also significantly increased(p<0.001, p<0.001, and p<0.001 on TPC, TFC, and TTC, respectively), the highest TPC($104.27{\pm}0.13mg\;GAE/g\;dw$), TFC($71.03{\pm}1.75mg\;QE/g\;dw$), and TTC($8.76{\pm}0.12mg\;TAE/g\;dw$) were achieved in the white bread having the highest percentage of Chinese artichoke powder(12%). The $IC_{50}$ values of Chinese artichoke extract for 1,1-diphenyl-2-picrylhydrazyl(DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid(ABTS) radical scavenging activities were 1.42 mg/mL and 1.57 mg/mL, respectively. Scavenging activities of DPPH and ABTS radicals of white bread were significantly increased according to the levels of added Chinese artichoke powder(p<0.001 and p<0.001, respectively). In the acceptance test, the white bread containing 9% Chinese artichoke powder was ranked significantly higher than the other groups according to all sensory parameters such as appearance, flavor, taste, texture, and the overall acceptability. Overall, Chinese artichoke enhanced white bread could be developed as an antioxidant-enriched bread with good sensorial properties.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.3
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• pp.451-459
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• 2015

Raw-red bean (RR) should be boiled in hot water, and only boiled-red bean (BR) has been used in the food industry. In the course of development of functional food using red- bean (Phaseolus radiatus L), hot- water extracts (HWEs) of RR and BR were prepared, respectively and their components and various biological activities were compared. The extraction yield at $100^{\circ}C$ of RR (16.2%) was higher than that of BR (14.8%), and contents of total polyphenols, total flavonoids and reducing sugars of HWE of RR were 2.5-fold, 2.1-fold and 1.5-fold higher than those of HWE of BR. In anti-oxidation activity assay, scavenging activities against DPPH anion and ABTS cation as well as reducing power of RR was higher than those of BR. The results suggest that the anti-oxidant compounds in red bean might be heat-liable or discarded during boiling in hot-water as a cooking drip. Unexpectedly, nitrite scavenging activity was stronger in HWE of BR than RR. In anti-microbial activity assay, HWE of RR ($500{\mu}g/disc$) showed growth inhibition activity against gram-positive bacteria, whereas HWE of BR did not show any activity against any tested bacteria and fungi. Assay of in-vitro anti-diabetes and anti-thrombosis activities, which were previously reported in ethanol extract of red-bean, revealed that HWEs of RR and BR did not show significant activities against ${\alpha}$-amylase, ${\alpha}$-glucosidase, thrombin, prothrombin, or blood coagulation factors. Our results suggest that the anti-oxidation, anti-diabetes and anti-thrombosis activities of HWEs of RR and BR were lower than those of ethanol extracts of red bean, and bioactive substances in RR were destroyed during boiling or discarded after boiling. Further research on suitable boiling and re-use of cooking drip of red bean is necessary.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.8
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• pp.971-978
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• 2017

Danggui leaf (Angelica acutiloba Kitagawa) has numerous dietary fiber and healthy functional properties such as anti-inflammatory activity. However, it is usually discarded after its roots are harvested. For wide application of danggui leaf, squeezed danggui leaf juice was used for making pan bread. Treatments included imported wheat flour (IMWF) and domestic wheat flour (DOWF) as a control, 1% soluble solid contents of squeezed danggui leaf juice instead of wheat flour (1% SDLJ), 2% SDLJ, 3% SDLJ, and 4% SDLJ. In the fermentation expansion, dough volume was not significantly different between DOWF and 1% SDLJ, whereas it decreased according to increased amount of squeezed danggui leaf juice. Regarding physical properties, springiness and cohesiveness decreased according to increased amount of squeezed danggui leaf juice and longer storage period. Gumminess, brittleness, and hardness increased according to increased amount of squeezed danggui leaf juice, although these were not statistically different among IMWF, DOWF, and 1% SDLJ after making pan bread. Principal component analysis (PCA) was performed to assess the correlation between storage period and physical properties. In the PCA, variance proportion of principal component (PC) 1 was 0.87 while that of PC 2 was 0.10. Further, 1% SDLJ showed similar results as DOWF and INWF after making pan bread and after 3 days of storage. In conclusion, use of 1% SDLJ is desirable for making squeezed danggui leaf juice.

• Journal of Life Science
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• v.14 no.3
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• pp.484-489
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• 2004

Artificial joint replacement is one of the major surgical advances of the 21th century. The primary purpose of a TKA (Total Knee Arthroplasty) is to restore normal knee Auction. Therefore, ideally, a TKA should: (a) maintain the natural leverage of the knee joint muscles to ensure generating adequate knee muscle moments to accomplish daily tasks such as rising from a chair or climbing stairs;(b) allow the same range of motion as an complete knee; and (c) provide adequate knee joint stability. Four individuals (2 peoples after surgery one year and 2 peoples after surgery three years) participated in this study. All they were prescreened for health and functional status by the same surgeon who performed the operations. Two days of accommodation practice occurred prior to the actual strength testing. The isometric strength (KIN-COM III) of the quadriceps and hamstring were measured at 60$^\circ$ and 30$^\circ$ of knee flexion, respectively. During isokinetic concentric testing, the range of motion was between 10$^\circ$ to 80$^\circ$ of knee flexion (stand-to-sit) and extension (sit-to-stand). for a given test, the trial exhibiting maximum torque was analyzed. A 16-channel MYOPACTM EMG system (Run Technologies, Inc.) was used to collect the differential input surface electromyographic (EMG) signals of the vastus medialis (VM), vastus lateralis(VL), rectus femoris (RF) during sit-to-stand and stand-to-sit tests. Disposable electrodes (Blue SensorTM, Medicotest, Inc.) were used to collect the EMG signals. The results were as follows; 1. Less maximum concentric (16% and 21% less for 1 yew man and 3 years mm, respectively) and isometric (12% and 29%, respectively) quadriceps torque for both participants. 2.14% less maximum hamstrings concentric torque for 1 year man but 16% greater torque for 3 years mm. However, 1 year man had similar hamstring isometric peak torque for both knees. 3. Less quadriceps co-contraction by 1 year man except for the VM at 10$^\circ$-20$^\circ$ and 30$^\circ$-50$^\circ$ range of knee flexion.