• Journal of Acupuncture Research
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• v.19 no.5
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• pp.124-135
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• 2002

Objective : This study was done to observe the effects on the thermal changes of herbal acupuncture. There were remarkable local thermal changes between pre and post herbal acupuncture therapy on D.I.T.I. or not. If there are those, we examine how long changes of those were maintained, what is the adequate interval on herbal acupuncture therapy. Methods : D.I.T.I, was used to study the local thermal changes in herbal acupuncture therapy. Determination of this analysis periods are pre and post-therapy(1hour, 1day, 7days later). The study group was divided into six groups that are NS group(No.=20), CF group(No.=22), BU group(No.=23), BUM group(No.=19), HP group(No.=20) and BV group(No.=l9). The herbal acupuncture was injected by 0.2ml divided into 0.05ml at the Fengmen(風門: B12), Feishu(肺兪: B13), Fufen(附分: B41), Pohu(魄戶: B42) 4 points. Then, we checked the thermal changes of their point after performing. Results : The following results were obtained ; 1. In CF groups, significant dermatothermal difference between pre and post therapy was not checked, In BU group that continued until post-therapy 1day, in HP group until 1hour, in BV group until 2days. In BUM, HP and BV group, Most dermatothermal difference was checked at post-therapy 1hour, in BU group at post-therapy 1day. 2. At post-therapy 1 hour, significant dermatothermal different between pre and post therapy was checked among BU group, BUM group, HP group and BV group. At post-therapy 1day and 2days, checked among BU group, BUM group and BV group. At post-therapy 7days, not checked among all groups. The group that highest dermatothermal difference were checked is BV group.

• Food Science of Animal Resources
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• v.32 no.2
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• pp.212-219
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• 2012

The objective of this study was to investigate the effect of high pressure (HP) processing on shelf life, as well as the addition of phosvitin on lipid and protein oxidation stability of minced chicken leg meat. Minced chicken leg meat was mixed with yolk phosvitin at 500 or 1000 mg/kg meat levels, and divided into raw and cooked groups. Then, the samples were subjected to HP at 0.1, 300, and 600 MPa. The total aerobic bacteria, lipid and protein oxidation, along with instrumental meat color ($L^*$, $a^*$, and $b^*$value) of the samples were measured during storage for 7 d at $4^{\circ}C$. In raw meat, the number of total aerobic bacteria was decreased by HP at 300 MPa (4 Log reductions) and 600 MPa (5 Log reductions) after 7 d of storage (p<0.05). HP at 600 MPa increased lipid oxidation of samples at all storage days and protein oxidation of samples during storage at 3 and 7 d. HP induced the changes of meat color by increase of $L^*$ value and decrease of $a^*$ value (p<0.05). The total aerobic bacteria was not detected in the cooked samples, regardless of HP pressure, and the lipid or protein oxidation of the cooked sample treated by 600 MPa was higher than that of the control (0.1 MPa) on day 7 or control on day 3, respectively (p<0.05). The results suggested that HP can improve the shelf life of minced chicken leg meat. However, phosvitin might be a limited antioxidative agent for the improvement of oxidation stability induced by HP.

• Korean Journal of Food Science and Technology
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• v.44 no.3
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• pp.312-316
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• 2012

In order to understand the effect of hydrostatic pressure (HP) on Bacillus subtilis isolated from makgeolli, the survival of B. subtilis after HP treatment (400 MPa for 5 min) in various substrates including phosphate buffer, tryptone soya broth at pH 7 and 4, and makgeolli at pH 4 was evaluated depending on bacterial forms (spores and vegetative cells) and adaptation conditions ($25^{\circ}C$ for 3 h, or $10^{\circ}C$ for 24 h). Spores were generally resistant to HP (<1 log reduction) regardless of conditions. In contrast, vegetative cells were generally susceptible to HP (up to 3 log reduction-except makgeolli) and were more susceptible after 3 h at $25^{\circ}C$ compared to 24 h at $10^{\circ}C$. In vegetative cells inoculated makgeolli (7 log CFU/mL), the colonies were not detected after 24 h at $10^{\circ}C$. Consequently, B. subtilis in makgeolli easily existed as spores and the spores were resistant to HP. Results demonstrate that HP was more promising in the inactivation of vegetative cells.

• KSBB Journal
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• v.21 no.2
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• pp.157-163
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• 2006

A supercritical fluid process, called aerosol solvent extraction system(ASES), is especially suitable to the pharmaceutical, cosmetic and food industries due to its environmentally-friendly, non-toxic and residual solvent-free properties. In particular, the application of the ASES process to the processing of thermo-labile bioactive compounds has received attention of many scientists and engineers because of its low-temperature operating conditions. Unstable substances such as Vitamin-C and Vitamin-A can be effectively protected from degradation during the preparation process, because the ASES process is free from oxygen and moisture. In this study, Vitamin-C was formulated with 2-hydroxypropyl-${\beta}$-cyclodextrin (HP-${\beta$-CD) for enhancement of Vitamin-C stability and bioavailability using the ASES process. To investigate the influence of the preparation process on the stability of Vitamin-C, Vitamin-C/HP-${\beta}$-CD inclusion complexes were prepared using both conventional solvent evaporation method and ASES process, and stored in a 50 mM phosphate buffer solution of pH 7.0 at $25^{\circ}C$ for 24 hours. From the experimental results, the stability of the Vitamin-C/HP-${\beta}$-CD inclusion complex prepared from the ASES process was found to be much higher than that of pure Vitamin-C and the Vitamin-C/HP-${\beta}$-CD inclusion complex prepared by the solvent evaporation method. The stability of Vitamin-C was observed to increase with the decrease of temperature at a constant pressure or with the increase of pressure at a constant temperature.

• Journal of Animal Science and Technology
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• v.58 no.9
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• pp.33.1-33.7
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• 2016

Background: The continuing growth of the ethanol industry has generated large amounts of various distillers grains co-products. These are characterized by a wide variation in chemical composition and ruminal degradability. Therefore, their precise formulation in the ruminant diet requires the systematic evaluation of their degradation profiles in the rumen. Methods: Three distillers grains plus soluble co-products (DDGS) namely, corn DDGS, high-protein corn DDGS (HP-DDGS), and wheat DDGS, were subjected to an in situ trial to determine the degradation kinetics of the dry matter (DM) and crude protein (CP). Soybean meal (SBM), a feed with highly degradable protein in the rumen, was included as the fourth feed. The four feeds were incubated in duplicate at each time point in the rumen of three ruminally cannulated Hanwoo cattle for 1, 2, 4, 6, 8, 12, 24, and 48 h. Results: Wheat DDGS had the highest filterable and soluble A fraction of its DM (37.2 %), but the lowest degradable B (49.5 %; P < 0.001) and an undegradable C fraction (13.3 %; P < 0.001). The filterable and soluble A fraction of CP was greatest with wheat DDGS, intermediate with corn DDGS, and lowest with HP-DDGS and SBM; however, the undegradable C fraction of CP was the greatest with HP-DDGS (41.2 %), intermediate with corn DDGS (2.7 %), and lowest with wheat DDGS and SMB (average 4.3 %). The degradation rate of degradable B fraction ($%\;h^{-1}$) was ranked from highest to lowest as follows for 1) DM: SBM (13.3), wheat DDGS (9.1), and corn DDGS and HP-DDGS (average 5.2); 2) CP: SBM (17.6), wheat DDGS (11.6), and corn DDGS and HP-DDGS (average 4.4). The in situ effective degradability of CP, assuming a passage rate of $0.06h^{-1}$, was the highest (P < 0.001) for SBM (73.9 %) and wheat DDGS (71.2 %), intermediate for corn DDGS (42.5 %), and the lowest for HP-DDGS (28.6 %), which suggests that corn DDGS and HP-DDGS are a good source of undegraded intake protein for ruminants. Conclusions: This study provided a comparative estimate of ruminal DM and CP degradation characteristics for three DDGS co-products and SBM, which might be useful for their inclusion in the diet according to the ruminally undegraded to degraded intake protein ratio.

• Journal of the Korean Applied Science and Technology
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• v.40 no.5
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• pp.988-1000
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• 2023

Hesperetin(HT) is a potent antioxidant flavonoid aglycone derived from hesperidin(HD). The antioxidant, anti-inflammatory, and antimicrobial activities of HT and its cyclodextrin(CD) inclusion complexes were compared in vitro. HT was prepared by enzymatic hydrolysis of HD, and HT/CD complexes were prepared using 𝛽-cyclodextrin(𝛽-CD) and hydroxypropyl-𝛽-cyclodextrin(HP-𝛽-CD) by solvent co-evaporation method. The solubility of the HT/HP-𝛽-CD inclusion complex increased 93.5-fold compared to HT, and the solubility of HT/𝛽-CD increased 22.5-fold. The HT/HP-𝛽-CD inclusion complex showed a similar effect as HT on radical scavenging activity in antioxidant assays, whereas the HT/𝛽-CD inclusion complex showed slightly lower activity than HT. Cytotoxicity was low in the following order; HT/HP-𝛽-CD, HT/𝛽-CD, and HT in murine macrophage RAW264.7 cells. Treatment with HT and HT/CD inclusion complexes reduced the levels of inflammatory mediators such as nitric oxide(NO), tumor necrosis factor-𝛼(TNF-𝛼) and interleukin-6(IL-6) in the cells. HT and HT/HP-𝛽-CD inclusion complex were more effective than HT/𝛽-CD inclusion complex at relatively low concentrations. Inhibitory effects were tested on skin-pathogenic bacteria, Staphylococcus aureus and Pseudomonas aeruginosa, and they showed an antimicrobial effect on S. aureus in the order of HT = HT/HP-𝛽-CD > HT/𝛽-CD, but they did not show any significant inhibitory effect on P. aeruginosa. In conclusion, HT, the aglycone form of HD, and its CD inclusion complexes showed various biological activities. HT/HP-𝛽-CD inclusion complex, which is the highly soluble form of HT, showed relatively higher activity compared to HT/𝛽-CD inclusion complex.

• Korean Journal of Medicinal Crop Science
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• v.28 no.1
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• pp.29-37
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• 2020

Background: Although Gastrodia elata contains the valuable, bio-active compounds gastrodin and 4-hydroxybenzyl alcohol (4-HBA), it also contain ρ-cresol, which is a major source of an objectionable pig slurry-like odor. Accordingly, this study was performed to determine the deodorization effect of Diaion HP-20 resin on a G. elata extract. Methods and Results: Using Diaion HP-20 with an increasing concentration of ethanol, an extract of G. elata was fractionated into 15 fractions, which were anlayzed to determine their concentrations of active compounds and ρ-cresol. The gastrodin, 4-HBA, total phenolics, and ρ-cresol concentrations of the G. elata extract were 403.13, 408.15, 2,476.09, and 11.77 ㎍/㎖, respectively. Among the different fractions, gastrodin and 4-HBA were detected in fractions 3 to- 6, and 4 to- 10, respectively whereas total phenolics were detected in all samples, with fractions 5 to- 7 being characterized by higher concentrations than were the other fractions. ρ-Cresol was detected in fractions 12 to- 15, at concentrations ranging from 0.39 ㎍/㎖ to 6.05 ㎍/㎖ with the highest concentration detected in fraction 14. The fractions containing ρ-cresol could be selectively separated from the G. elata extract without the loss of major bio-active compounds such as gastrodin and 4-HBA. Conclusions: The results of this study indicate that a deodorizing method using Diaion HP-20 resin can be considered for improving the sensory qualities of G. elata extract without a loss of the major bio-active compounds.

• Journal of Fashion Business
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• v.9 no.4
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• pp.113-126
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• 2005

The purposes of this study were to classify purchaser into three groups by purchasing price for preschool children's wear and to identify the differences of clothing values, lifestyles, considerations in purchasing preschool children's wears, and purchasing places among the classified three groups. One hundred forty people living in Seoul with children aging between 3 and 7 were surveyed for this study. Cluster analysis, frequency analysis, chi-square analysis, ANOVA, and scheffe test were used to analyze the data. The findings of this study were as follows; 1) Purchaser were classified into three groups, namely the group of high purchasing price(HP), the group of medium purchasing price(MP), and the low purchasing price(LP). The HP had more monthly average income than the LP. 2) The HP showed high concerns in aesthetic and social clothing values, the MP considered social clothing value more important, while the LP showed high concern in economic clothing value. 3) Regarding the differences in lifestyles, the HP was more fashion-oriented and leisure-oriented, the MP was fashion-oriented, while the LP was economy-oriented. 4) When purchasing preschool children's wear, the HP showed high concerns in design and brand, the MP in activity, laundry-and-care, and brand, and the LP in activity, laundry-and-care, and price. The HP mainly purchased preschool children's wears in department store and imported goods store, the MP in department store, traditional market, and discount store, and the LP in discount store.

• Restorative Dentistry and Endodontics
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• v.46 no.4
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• pp.59.1-59.14
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• 2021

Objectives: This study compared the Biodentine, MTA Repair HP, and Bio-C Repair bioceramics in terms of bond strength to dentin, failure mode, and compression. Materials and Methods: Fifty-four slices obtained from the cervical third of 18 single-rooted human mandibular premolars were randomly distributed (n = 18). After insertion of the bioceramic materials, the push-out test was performed. The failure mode was analyzed using stereomicroscopy. Another set of cylindrically-shaped bioceramic samples (n = 10) was prepared for compressive strength testing. The normality of data distribution was analyzed using the Shapiro-Wilk test. The Kruskal-Wallis and Friedman tests were used for the push-out test data, while compressive strength was analyzed with analysis of variance and the Tukey test, considering a significance level of 0.05. Results: Biodentine presented a higher median bond strength value (14.79 MPa) than MTA Repair HP (8.84 MPa) and Bio-C Repair (3.48 MPa), with a significant difference only between Biodentine and Bio-C Repair. In the Biodentine group, the most frequent failure mode was mixed (61%), while in the MTA Repair HP and Bio-C Repair groups, it was adhesive (94% and 72%, respectively). Biodentine showed greater resistance to compression (29.59 ± 8.47 MPa) than MTA Repair HP (18.68 ± 7.40 MPa) and Bio-C Repair (19.96 ± 3.96 MPa) (p < 0.05). Conclusions: Biodentine showed greater compressive strength than MTA Repair HP and Bio-C Repair, and greater bond strength than Bio-C Repair. The most frequent failure mode of Biodentine was mixed, while that of MTA Repair HP and Bio-C Repair was adhesive.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.12
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• pp.1999-2007
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• 2020

Objective: This study was aimed to investigate the muscle-specific beef color stability at normal and high ultimate pHs. Methods: The impact of muscle (Longissimus lumborum [LL] vs psoas major [PM]) and pH (normal ultimate pH [Np] vs high pH dark cutting beef [Hp]) on color stability, indicated by basic color traits, metmyoglobin reducing activity (MRA) and oxygen consumption (OC), as well as the lipid oxidation, were determined over 7 days of display at 4℃. Results: Hp-LL had the highest pH (6.92), followed by Hp-PM (6.01), Np-PM (5.76), and Np-LL (5.52). Hp-LL had increased (p<0.05) a^⋆, chroma and % oxymyoglobin during display. Hp-LL also had the highest metmyoglobin (MMb) reducing activity and OC among all the samples, thus, the greatest color stability, although very dark throughout storage, with lowest values for lightness (L^⋆) and yellowness (b^⋆). Np-LL also exhibited relatively high color stability, as a result of its lower % MMb and OC and higher MRA than psoas muscle samples. The 0.2 unit difference of the pH between Hp and Np psoas muscle, resulted in the difference of the color intensity, not the color stability. Interestingly, high pH psoas muscle (Hp-PM) did not have better color stability than Np-PM, and in fact had lower color stability than even Np-LL. The similar level of OC and lipid oxidation cannot explain the difference in color stability between Hp-PM and Np-LL. Conclusion: The Hp does not always show better color stability compared with Np beef, which depends on the muscle type. The balance of MRA and OC is important to keep the color in great intensity and stability in the meantime.