• The Journal of Korean Physical Therapy
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• v.24 no.6
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• pp.398-404
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• 2012

Purpose: This is designed to study the effect of weight-support walking training through motor learning on motor functions of children with cerebral palsy, in particular their activity of daily living and balance. Methods: Thirteen children with spastic cerebral palsy, at gross motor function classification system (GMFCS) levels III~IV, underwent treadmill walking training. It used principles of weight support, 4 times a week for 7 weeks, 10 minutes at a time, before and after neurodevelopmental physical therapy. Everyday functions were measured using Functional Independence Measure for Children (Wee-FIM). The ability to keep their balance was measured using electronic measuring equipment from good balance system and the assessment was made before and after the experiment. Results: There were significant differences (p<0.05) between pre and post experiment levels of functional independence in everyday life, in self-care activities, mobility, locomotion and social cognition. With regard to changes in standing balance, there were significant differences before and after the experiment (p<0.05) in GMFCS level III. There was a reduction in the agitation velocity in the x- and y-axes which measures the left-to-right shaking; in GMFCS level IV, velocity moment was reduced. Conclusion: Walking training using a treadmill can help improve the everyday activity and balance in children with spastic cerebral palsy. It can also be served as a useful purpose as a method of intervention in pediatric care.

• Asian Pacific Journal of Cancer Prevention
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• v.17 no.2
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• pp.723-731
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• 2016

Background: Cancer is a major public health problem in many parts of the world. Gastrointestinal (GI) cancers are responsible for 20% of all cancer-related deaths. In Turkey, stomach cancers account for 8.9%, colon cancer for 6.9%, and pancreatic cancer for 5.9%. This study examined the anxiety-depression levels and the quality of life of patients with GI cancer. Materials and Methods: This descriptive study was carried out on 335 adult patients who had gastrointestinal cancer and who were hospitalized in medical oncology clinics. Data were collected by using hospital anxiety and depression scale, EORTC QLQ C-30 and a patient information form. Results: Patients who were male and secondary school graduates/graduates/postgraduates experienced more functional difficulties. Patients with poor economic status experienced more symptoms. Patient general wellbeing decreased with increase disease duration. The level of functional difficulties decreased with an increasing number of hospital stays. Anxiety scores increased with decreasing age. Both anxiety and depression scores increased with increasing disease duration. Patients who were female, single/widowed/divorced, and literate/elementary school graduates had higher anxiety and depression scores. Life quality decreased with increasing anxiety and depression. Conclusions: Patients should be supported to prevent anxiety and depression, and should be followed up with this in mind.

• Physical Therapy Korea
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• v.17 no.4
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• pp.69-76
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• 2010

The purposes of this study were to examine the reliability and validity of Korean translation of Pediatric Evaluation of Disability Inventory (PEDI-K) in school-aged children with cerebral palsy (CP). The PEDI-K, Functional Independence Measure for Children (WeeFIM) and Gross Motor Function Classification System (GMIFCS) were completed in 104 school-aged children with CP by therapists. The internal consistency of the PEDI-K was calculated by Cronbach's alpha (${\alpha}$) for assessing reliability. Concurrent validity was evaluated by correlation with the subsets of WeeFIM. Discriminant validity was assessed by comparing GMFCS levels with tests of the PEDI-K. The results showed that internal consistency was good (Cronbach's ${\alpha}$ ranged from .97~.98). Concurrent validity was demonstrated. The correlation with WeeFIM was high in the Functional Skills (self-care, r=.74~.94; mobility, r=.59~.91; social function, r=.65~.93) and in the Caregiver Assistance (self-care, r=.75~.94; mobility, r=.63~.90; social function, r=.78~.96). Discriminant validity was demonstrated on significant decreases in domain scores with increasing GMFCS levels. Reliability and validity have been demonstrated on the PEDI-K. This study extends usage of PEDI-K in clinical activities and research.

• BMB Reports
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• v.47 no.11
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• pp.637-642
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• 2014

Sulodexide is a mixed glycosaminoglycan composed of heparin and dermatan sulfate. In this study, the anti-angiogenic effect of sulodexide was investigated using an oxygen-induced retinopathy (OIR) mouse model. The retinas of sham-injected OIR mice (P17) had a distinctive central area of nonperfusion, and this area was significantly decreased in sulodexide-injected mice. The number of neovascular tufts measured by SWIFT_NV and mean neovascular lumen number were significantly decreased in sulodexide-injected mice. Hyperbaric oxygen exposure resulted in increased levels of VEGF, MMP-2 and MMP-9, and when mice were treated with sulodexide, a dose-dependent reduction in VEGF, MMP-2 and MMP-9 levels was observed. Our results clearly demonstrate the anti-angiogenic effect of sulodexide and highlight sulodexide as a candidate supplementary substance to be used for the treatment of ocular pathologies that involve neovascularization.

• Korean Journal Plant Pathology
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• v.14 no.5
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• pp.513-518
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• 1998

Beet curly top virus (BCTV) mutant has been constructed in vitro that contain G-to-T transversions at nucleotide 2727 within overlapping open reading frames (ORFs) L1 and L4. The mutations introduce termination codon in ORF L4 without affecting the amino acid encoded by ORF L1. When agroinoculated into Arabidopsis thaliana the mutant caused mild stunting and stem curling, but not the callus induction and hyperlasia on infected tissues of Sei-O ecotype. However, this mutant was not infectious on Col-O. Levels of single stranded DNA forms were similar in mutant and wild type BCTV infections. The DNA quantitation data showed that the DNA of BCTV-L4 mutant virus was accumulated in shoot tips, infection origin and roots with similar levels to those of wild type virus infected. Three tissues of asymptomatic ecotype Col-O also had as much as virus DNA from wild type virus infections. In both ecotypes infected with BCTV-Logan and BCTV-L4 mutant, root tissues contained more virus DNA than any other tissues by the Southern hybridization data. The results suggest that ORF L4 encodes a functional protein that is a major determinant of pathogenesis that might affect the hyperplastic response of the host to BCTV infection.

• Food Science and Biotechnology
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• v.18 no.5
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• pp.1109-1117
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• 2009

This study was conducted to examine the chemical and sensory characteristics of fermented worts and consumer acceptability according to added flavorings. The worts were fermented by yeast (Saccharomyces cerevisiae) following fermentation by lactic acid bacteria (Leuconostoc citreum) at different aeration conditions. Chemical and sensory descriptive analyses were conducted to examine the effects of the fermentation conditions. The consumer acceptability of the worts with added flavorings was also examined. Organic acids, functional sugars, and ethanol were produced by L. citreum and S. cerevisiae, respectively. Ethanol concentrations ranged from 10 to 25 g/L depending on the fermentation conditions. The sensory characteristics of the fermented worts were clearly differentiated by the fermentation conditions. Yeast fermentation resulted in high intensities for certain sensory attributes such as 'alcohol', 'fermented barley', 'fermented white grape', and 'grassy'. Consumer acceptability changed with different levels of sugar and lemon flavoring, and the optimum levels were determined as 14.08% sugar and 0.98% lemon flavoring. Under these conditions, it was shown that a relatively acceptable fermented wort beverage containing functional materials can be produced.

• The Korean Journal of Food And Nutrition
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• v.31 no.3
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• pp.388-394
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• 2018

This study was conducted to investigate the antioxidant activity of Kochujang following the addition of Omija (Schizandra chinensis Baillon) by-product extract powder. This study specifically investigated the total levels of phenolics and flavonoids, the activities of DPPH and ABTS radical scavenging, and FRAP (ferric reducing antioxidant power). Our results showed that the total phenolic and flavonoid contents of unmodified Kochujang were 4.06 mg TAE/g and 2.87 mg TAE/g, respectively, and that the total phenolic and flavonoid contents of Kochujang with added Omija by-product extract powder were 3.89~5.19 mg TAE/g and 3.11~5.35 mg TAE/g, respectively. As more Omija by-product extract powder was added, the more the total levels of phenolic compounds and flavonoids increased. This study found that DPPH radical scavenging activity in unmodified Kochujang was 25.8% and that in Kochujang with added Omija by-product extract powder was 27.1~39.7% each. These results indicate that Omija by-product extract powder has possibility not only in Kochujang products but also as a functional food with antioxidant activity characteristics. These results also indicate that adding Omija by-product extract powder to Kochujang had significant effects on overall acceptability. Thus, the addition of 5 or 10% of Omija by-product extract powder is desirable for making Kochujang.

• Food Science of Animal Resources
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• v.33 no.2
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• pp.170-180
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• 2013

This study was conducted to evaluate the antioxidant activity of oven-dried ($60^{\circ}C$) tomato powder (TP) as affected by water solubility and to evaluate the effects of TP on the physico-chemical properties, and antioxidant and antimicrobial activities of emulsified pork sausages with two levels of TP (1% and 2 %). After fresh tomatoes were homogenized and dried at $60^{\circ}C$ oven, they were extracted by stirring with water. Then, the aqueous solution was filtered, and water soluble and insoluble tomato powders were obtained with freeze drying. In experiment I, total phenolic contents in oven-dried tomato powder, water soluble and insoluble powder were more than 2 g/100 g. The radical scavenging activity and iron-chelation ability of the water-insoluble extracts were higher than those of dried TP and water-soluble extracts. In experiment II, pH values and Hunter L values of pork sausages formulated with TP were reduced. However, hunter a and b values were higher than those of the control, and those effects were increased with increased levels of TP. 2-Thiobarbituric acid reactive substance values of pork sausages containing TP were lower than that of the control during refrigerated storage, regardless of the TP level. These results indicated that TP could be used as a natural color agent and antioxidant in meat products without defects.

• Food Science and Biotechnology
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• v.17 no.4
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• pp.755-760
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• 2008

The aim of this study was to produce resistant starch preparations from acid-modified com starches prepared at various hydrolysis levels (0.5-4.0 hr). Effect of autoclaving cycles on resistant starch (RS) formation was investigated. Molecular weight distribution, pasting and functional properties of acid-modified com starches were determined. For RS formation native and acid-modified starch samples were gelatinized and autoclaved (1 or 2 cycles). While native and acid-modified starches did not contain any RS, the levels increased to 9.0-13.5% as a result of storage at $95^{\circ}C$ after first autoclaving cycle. Second autoclaving cycle together with storage at $95^{\circ}C$ brought final RS contents of the samples incubated at 4 and $95^{\circ}C$ after the first cycle to comparable level. As acid modification level increased, the amount of high molecular weight fractions decreased, resulting in significant decreases in viscosities (p<0.05). The samples produced in this study had low emulsion stability and capacity values.

• Food Science of Animal Resources
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• v.39 no.5
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• pp.820-830
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• 2019

Most consumers consider yogurt to be a healthy food because it contains probiotic microorganisms. Although a plethora of commercially produced yogurts exists, nutritional and functional aspects of the commercial yogurts have not been well characterized. In this study, the microbiological and physicochemical properties of popular drinking yogurts in Korea were extensively characterized. The viability of lactic acid bacteria, including lactobacilli and bifidobacteria, varied between yogurt samples. These lactobacilli and bifidobacteria showed effective antimicrobial activities against foodborne pathogenic bacteria. Unlike the titratable acidity and pH, the soluble solids content varied between yogurt samples. All the yogurt samples contained high levels of potassium (average 143.53 mg/100 g) and calcium (average 133.92 mg/100 g), as well as phosphorus and sodium. Lactose, fructose, and glucose were the major sugar components in most yogurt samples, whereas the levels of sucrose and maltose were relatively low. Among several organic acids analyzed in the yogurt samples, lactic acid (average 767.67 mg/100 g) and citric acid (average 170.91 mg/100 g) were the most predominant. Taken together, this study provides preliminary information about the nutritional and functional characteristics of commercially available drinking yogurts.