• Journal of Chest Surgery
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• v.31 no.11
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• pp.1023-1030
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• 1998

Background: Calcific degeneration limits durabilities of the bioprosthetic tissues implanted in the human body. The direct coupling sulphonated polyethyleneoxide(PEO-SO3) to the bioprosthetic tissues after glutaraldehyde(GA) fixation and the removal of residual aldehyde groups from the tissues can augment the effect of calcification-resistance. Materials and methods: To study the anti-calcification effect by PEO-SO3 modification and the removal of the residual aldehyde groups of tissues, surface modified bovine pericardia(BP-PEO-SO3) were preserved in aseptic saline to wash out GA(saline group) and 0.65% GA solution(GA group). And then above two groups and PERIGUARD (Bio-vascular. Co.) (product group) were evaluated with respects to calcium contents and microscopic findings using in vivo implantation models at carotid and femoral artery and peritoneum of 8 adult dogs. Results: In the tissues retrieved from carotid artery, calcium content was significantly decreased in saline group than in other two groups(saline; 2.89±0.31 vs. GA; 6.14±1.08 vs. product; 22.82±5.00 mg/g of dried tissue; p<0.05). In the tissues retrieved from femoral artery and peritoneum, calcium amount was also decreased in saline group than in other two groups, but not reached the significant difference between groups. On the other hand, the pathologic findings of pericardial tissues showed marked destructuction in GA group compared to the other two groups. Conclusions: In this study, covalently PEO-SO3 bound to bovine pericardium decreased calcifications and the anti-calcification effect of BP-PEO-SO3 could be augmented by the washing out the residual aldehyde groups using saline after GA fixation. Conclusively, the PEO-SO3 modified bovine pericardium is highly resistant to calcification and can be useful for the development of calcification-resistant cardiovascular patches and valves.

• Journal of Nutrition and Health
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• v.53 no.5
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• pp.464-475
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• 2020

Purpose: This study compared the effects of a high glycemic load (high GL) diet and low glycemic load (low GL) diet on the body weight, body fat, blood pressure, and blood lipid indicators. Methods: Twenty-one young adults aged between 21 and 28 years who were overweighted or obese (body mass index [BMI] between 23 and 33.5 kg/㎡) before the study and after calorie reduction diets with either low GL or high GL for 2 weeks each were examined. The study was a randomized crossover design with a 2-week washout period between the 2 types of diet. The order of the low GL and high GL diet periods was randomized. The body weight, body fat, blood pressure, levels of blood lipids, fasting glucose, insulin, homeostatic model assessment (HOMA) insulin, C-peptide, and HOMA C-peptide were measured at the baseline, as well as 2, 4, and 6 weeks after starting the experiment. Results: When subjects were on the low GL diet, they lost more weight than those eating the high GL diet (mean ± SD, -2.77 ± 1.09 vs. -1.56 ± 0.78 kg; p < 0.001); there were greater decreases in body fat mass (-1.62 ± 1.19 vs. -0.88 ± 0.91 kg; p = 0.024) and BMI (-0.95 ± 0.32 vs. -0.56 ± 1.08 kg/㎡; p < 0.001). On the other hand, there were no significant differences in changes in biochemical parameters, such as blood lipids and fasting glucose levels, and blood pressure. The body weight, body fat mass, BMI, percent body fat, blood pressure, cholesterol (total, low-density lipoprotein, and high-density lipoprotein), fasting glucose, C-peptide, HOMA-insulin resistance-C-peptide levels were decreased significantly at 6 weeks. Conclusion: The low GL diet may be more effective in losing body weight, body fat mass, and BMI than the high GL diet for 2 weeks in healthy young overweight or obese adults.

• Culinary science and hospitality research
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• v.18 no.4
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• pp.148-165
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• 2012

The purpose of this study is to investigate window bakery employees' knowledge levels and performance in food sanitation. The questionnaire consists of education, knowledge and management levels for food sanitation. A total of 300 copies of questionnaire were distributed to window bakery employees, and 295 copies were used for the study among them. In the knowledge analysis of food sanitation, it had the highest percentage of correct answers for 'Clip fingernails short and do not use nail polish,' but the lowest rank for 'Foodborne disease breaks out mainly in summer time.' In sanitary management performance, 'Clip fingernails short and do not use nail polish'(4.67) and 'Wash hands after using toilet'(4.67) items showed high scores, but 'Have and use hand washer'(3.12) showed the lowest score as a result of knowledge analysis. The sanitary knowledge by job title showed that the scores of general managers were generally lower than those of others. The employees who had working duration less than 1 year had a high score in sanitary knowledge levels. The more the education of sanitation, the better the knowledge of sanitation. In sanitary management performance levels, the scores were high in personal hygiene, ingredients & preparation hygiene, facility & workplace hygiene in order. The scores of sanitary management performance levels were low for the employees who had less than 1 year working duration. The employees who had no sanitary training showed the low knowledge and sanitary management practice levels(p<0.05). The analysis of each question about sanitary management performance levels by age, job titles, frequency of sanitary education, and checklists revealed that the employees who had no sanitary training or no checklist showed the low sanitary management performance levels overall.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.4
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• pp.747-759
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• 2001

The sanitary status of 264 restaurants was investigated to develop a program of sanitary education at restaurants for improving sanitary levels of restaurant and consumers’ food safety. This investigation was performed through direct interviews on general items and sanitations for employees, facilities, equipments and food treatment. The restaurants are grouped into four different types according to the food served: Korean style food, Japanese style raw fish, roasted ribs, and western style food. It is found that sanitary education for employees are conducted at 66.5% of the total restaurants. The highest percentages are obtained by Korean style food restaurants (83.1%) and the lowest by western style food restaurants (55.6%).Washing facilities for employees are equipped at only 66.8% of the total restaurants. In the personal sanitation, 96.6% of the employees wash their hand after touching a dirty stuff, 77.5% after touching money and 57.1% after using telephone. It is also revealed that during food preparation shoes, overgarments, and caps are worn by 58.5%, 55.5%, and 20.6% of the employees, respectively. 73.5% of the restaurants are equipped with dish storages facilities while only 59.2% of restaurants have sterilizers for dishes. Also, chopping boards are sterilized more than once a week by 74.8% of them and knives everyday by 71.6%, 15.4% of restaurants sterilize their knives only once a week. 56.8% of restaurants check temperatures of the refrigerators and 26.2% of restaurants do not even sterilize the refrigerators. 31.8% of restaurants sterilize the kitchens with sodium hopochlorite after cooking. 93.3% of the restaurants store the raw food and the cooked foods separately. 49.8% of the restaurants refroze thawed food and 19.4% of the restaurants reuse leftovers. The frozen foods are thawed at room temperature by 49.4% of the total restaurants and 66.7% of the roasted rib restaurants.