• Neonatal Medicine
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• v.17 no.2
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• pp.181-192
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• 2010

Purpose: Current studies have demonstrated the neuroprotective effects of dizocilpine (MK-801) in many animal models of brain injury, including hypoxic-ischemic (HI) encephlopathy, trauma and excitotoxicity, but limited data are available for those during the neonatal periods. Here we investigated whether dizocilpine can protect the developing rat brain from HI injury via anti-apoptosis. Methods: In an in vitro model, embryonic cortical neuronal cell culture of Sprague-Dawley (SD) rats at 18-day gestation was done. The cultured cells were divided into three groups: normoxia (N), hypoxia (H), and hypoxia treated with dizocilpine (HD). The N group was prepared in 5% $CO_2$ incubators and the other groups were placed in 1% $O_2$ incubators (94% N2, 5% $CO_2$) for 16 hours. In an in vivo model, left carotid artery ligation was done in 7-day-old SD rat pups. The animals were divided into six groups; hypoxia (N), hypoxia (H), hypoxia with sham-operation (HS), hypoxia with operation (HO), HO treated with vehicle (HV), and HO treated with dizocilpine (HD). Hypoxia was made by exposure to a 2 hour period of hypoxic incubator (92% N2, 8% $O_2$). Results: In the in vitvo and in vivo models, the expressions of Bcl-2 in the hypoxia groups were reduced compared to the normoxia group. whereas those in the dizocilpine-treated group were increased compared to the hypoxia group. However. the expressions of Bax and caspase-3 and the ratio of Bax/Bcl-2 were revealed reversely. Conclusion: Dizocilpine has neuroprotective property over perinatal HI brain injury via anti-apoptosis.

• Journal of Life Science
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• v.18 no.11
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• pp.1521-1531
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• 2008

After pigs was fed by commercial diets supplemented with various concentrations (0, 0.5, 1, and 1.5%) of the fermented mushroom by-product of Pleurotus eryngii, the meat qualities and the serum lipid compositions of the individual pig groups were investigated. The levels of total lipid, total cholesterol, and triglyceride in the serum were significantly lower when the pigs were fed with the diet supplemented with 1.5% fermented mushroom by-product than those of the control pigs. HDL-, LDL-, and VLDL-cholesterol contents in the serum exhibited no significant difference between the pig group fed by the diet containing the fermented mushroom by-product and the control group. In comparison to the control group, the pig group fed by the diet supplemented with 1.5% fermented mushroom by-product showed significantly lower level of AI, CRF, GOT, and LDH values in the serum, whereas the difference in the level of antioxidant activity of the serum was not significant. Sensory evaluation regarding color, off-flavor, tenderness, juiciness, and overall acceptability also showed that the pork from the pig group fed by the diet supplemented with the fermented mushroom by-product ($0.5{\sim}1.5%$) was better than that from the control group. Although enhancement in the lghtness ($a^*$) value of the pork was significant in 20 days of storage at $4^{\circ}C$, the redness ($L^*$) value was not significantly differential during the storage periods regardless of the supplementation of the fermented mushroom by-product into the diet. The cooking loss of the pork from the pig group fed by the diet supplemented with the fermented mushroom by-product (1% and 1.5%) decreased in the storage 10 days, but it increased in the storage 20 days. After storage for 20 days at $4^{\circ}C$, shear force of the pork obtained from the pigs fed by the diet supplemented with $1%{\sim}1.5%$ fermented mushroom by-product appeared to become significantly lower than that of the control. There were, however, no significant changes between two groups in the level of moisture content, crude lipid, and pH during the storage period. Although the TBARS content was enhanced in all groups during the storage period, the enhancement appeared to be more significant in the pork from the pig group fed by the diet containing the fermented mushroom by-product in comparison to the control. On the other hand, the ratio of UFA/SFA for the pork obtained from the individual pig groups showed no considerable diet-associated alterations during the storage period.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.568-576
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• 2000

Physicochemical and sensory properties of turnip kimchi prepared with traditional two cultivars were examined during fermentation at 0$\^{C}$ Greater decrease in pH and reducing sugar content, and higher increase of acidity' was observed in green-colored turnip kimchi than red-colored one. Lactobacilli number of green one was greater than that of red one. Antocyanin content increased upto day 45-50 and then decreased, the anthocyanin content of red one was higher than that of green one. The Hunter color L and a values increased gradually upto day 30 and then decreased, and the a value of green one was lower than that of red one. The hardness, fracturability and chewiness of turnip, determined by texture analyser, decreased during fermentation, and the values of textural parameters were smaller than those of red one. Sensory evaluation showed that the scores of 'sour odor', 'sour taste, 'sweet taste', 'savory taste, and carbonate taste' of green one were higher than those of red one, but the scores of 'hardness', 'fracturability' and 'chewiness' were lower than those of red one. Meanwhile there were no difference in 'juiciness'. Score of 'over-all acceptability' of green one was the highest with 8.8-8.9 on day 30, 40 and 45, but the score of red one was the highest with 8.5-9.1 at day 40 and 45. On the 70th day, this score of green one decreased to 2.2, but the red one maintained 6.3 on the 70th day of fermentation.

• Korean Journal of Food Science and Technology
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• v.38 no.3
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• pp.432-437
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• 2006

This study was carried out to investigate the effects of mulberry-leaf powder Tofu (MPT) on serum lipids profiles, Ca levels, Ca/P ratio and Pb levels in 30 middle aged obese women living in the Choongnam area. 100 g/day MPT was consumed for 4 weeks. The nutrient contents per 100 g MPT were 86.71 kcal (energy), 8.98 g protein, 0.53 mg fiber, 211.33 mg Ca and 1.59 g fat. Anthropometric measurements, 24 h recall dietary intakes, serum levels of protein, albumin, glucose, Ca and Pb, lipid profiles (cholesterol, triglyceride, HDL-cholesterol, LDL-cholesterol), and the Ca/P ratio were analyzed before and after consumption of MPT. After consumption of MPT, there were no significant differences in anthropometric measurements, the levels of serum protein, albumin, glucose, total cholesterol, HDL-cholesterol, lipase activity, HTR (HDL-cholesterol/total cholesterol), CRF (cardiac risk factor), Ca, Ca/P ratio and Pb. There were decreases in the levels of serum triglyceride, LDL-cholesterol, AI (atherogenic index) and LHR (LDL-cholesterol/HDL-cholesterol). Significantly increased dietary intakes of plant protein, total Ca, and plant Ca were observed.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.3
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• pp.392-403
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• 2008

Four ruminally fistulated Hanwoo steers were used to determine the effects of level and degradability of dietary protein on ruminal fermentation, blood metabolites and concentration of soluble non-ammonia nitrogen (SNAN) in ruminal (RD) and omasal digesta (OD). Experiments were conducted in a $4{\times}4$ Latin square design with a $2{\times}2$ factorial arrangement of treatments. Factors were protein supplements with two ruminal crude protein (CP) degradabilities, corn gluten meal (CGM) that was low in degradability (rumen-degraded protein (RDP), 23.4% CP) or soybean meal (SBM) that was high in degradability (RDP, 62.1% CP), and two feeding levels of CP (12.2 or 15.9% dry matter). Ruminal fermentation rates and plasma metabolite concentrations were determined from the RD collected at 2-h intervals and from the blood taken by jugular puncture, respectively. The SNAN fractions (free amino acid, peptide and soluble protein) in RD and OD collected at 2-h intervals were assessed by ninhydrin assay. Mean ruminal ammonia concentrations were 40.5, 74.8, 103.4 and 127.0 mg/L for low CGM, high CGM, low SBM and high SBM, respectively, with statistically significant differences (p<0.01 for CP level and p<0.001 for CP degradability). Blood urea nitrogen concentrations were increased by high CP level (p<0.001) but unaffected by CP degradability. There was a significant (p<0.05) interaction between level and degradability of CP on blood albumin concentrations. Albumin was decreased to a greater extent by increasing degradability of low CP diets (0.26 g/dl) compared with high CP diets (0.02 g/dl). Concentrations of each SNAN fraction in RD (p<0.01) and OD (p<0.05) for high CP diets were higher than those for low CP diets, except for peptides but concentrations of the sum of peptide and free amino acid in RD and OD were significantly higher (p<0.05) for high CP diets than for low CP diets. Soybean meal diets increased free amino acid and peptide concentrations in both RD (p<0.01) and OD (p<0.05) compared to CGM diets. High level and greater degradability of CP increased (p<0.001) mean concentrations of total SNAN in RD and OD. These results suggest that RDP contents, increased by higher level and degradability of dietary protein, may increase release of free amino acids, peptides and soluble proteins in the rumen and omasum from ruminal degradation and solubilization of dietary proteins. Because SNAN in OD indicates the terminal product of ruminal metabolism, increasing CP level and degradability appears to increase the amount of intestine-available nitrogen in the liquid phase.

• Korean Journal of Agricultural Science
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• v.14 no.2
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• pp.309-317
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• 1987

The raw milk produced in Korea was heated at $70^{\circ}C$, $75^{\circ}C$, $80^{\circ}C$, $85^{\circ}C$, $90^{\circ}C$, $95^{\circ}C$ and $100^{\circ}C/15sec.$. The changes in chemical composition and microbiological aspects of the milk were summarized as following results: 1. In high temperature pasteurized milks as the heat treatment increased, pH value decreased but protein, fat, lactose and ash did not show significant changes in their contents while casein nitrogen and non-protein nitrogen increased but non-casein nitrogen and filterable nitrogen decreased in their contents. 2. Calcium content of raw milk decreased from 119.79mg/100g to 111.86mg/100g at $75^{\circ}C$ and to 106.24mg/100g at $100^{\circ}C$. Vitamin C decreased from $1.37mg/100m{\ell}$ of raw milk to $1.15mg/100m{\ell}$ at $75^{\circ}C$ and $0.94mg/100m{\ell}$ at $100^{\circ}C$. Artificial digestibility increased as the heat treatment got higher. 3. Viable bacteria counts decreased from $9.0{\times}10^3/m{\ell}$ at $75^{\circ}C$ to $3.4{\times}10^2/m{\ell}$ at $100^{\circ}C$. Coliforms were not found at $70^{\circ}C$ and thermoduric bacteria, thermophiles, psychrotrophic bacteria, mould and yeast decreased rapidly as the heat treatment increased. 4. The results of Keeping quality test for high temperature pasteurized milk showed that the' milks preserved at $25^{\circ}C$ and $37^{\circ}C$ were clotted just after 1 day but the milk preserved at $4^{\circ}C$ showed good shelf life which did not have any deterioration in titratable acidity, microorganisms and com positions.

• Korean Journal of Environment and Ecology
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• v.27 no.6
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• pp.718-732
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• 2013

The purpose of this study was to provide data for the basic research to found the effective conservation and management plan for the Geumdangsil Pine Forest of Yecheon designated as Natural Monument No. 469. Furthermore, this paper suggest efficient sustainable forest preservation and using. In order to achieve the sustainable forest preservation, this study was to analyse topography, land use, tree growth, soil environment, forest usage and forest management, etc. According to analysis the results, the site area is located in the flatlands where is from 130 to 140 m above sea level. The around forest was transformed into agricultural land. The 565 individuals of Pinus densiflora grows in the forest, whereas, 25 trees was cut down or died. There are signs of 25 stumps. The most of 565 trees' diameter at breast height(DBH) was centerized between 30 cm and 50 cm, moreover, the average life expectancy of trees were 85.4 years. The oldest age of tree was estimated to be 200 years. The Sample trees of rate of branch growth is from 4.3 cm to 5.1 cm per year. The middle branch which is more vigorous growth grow 24.2 cm for 3 years. Moreover, the result of soil physico-chemical properties analysis of 7 plots, 4 categories which is soil organic matter, total nitrogen, available phosphoric acid, specific electrical conductance was generally good, however, the 2 categories which is soil pH, exchangeable cation needed improvement. Currently, the site was not pressured by facilities and usage, however, there might be threaten by agriculture such as encroaching on forest. Therefore, there should establish comprehensive ecosystem management such as facility management, visitors management and operation management In this paper considered 4 fields that is ecosystem management, facility management, visitors management and operation management for sustainable management.

• Korean Journal of Food Science and Technology
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• v.49 no.3
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• pp.274-278
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• 2017

In this study, predictive mathematical models were developed to estimate the kinetics of Staphylococcus aureus growth in processed meat product galbitang. Processed meat product galbitang was inoculated with 0.1 mL of S. aureus culture and stored at 4, 10, 20, $37^{\circ}C$. The ${\mu}_{max}$ (maximum specific growth rate) and LPD (lag phase duration) values were calculated. The primary model was used to develop a response surface secondary model. The growth parameters were analyzed using the square root model as a function of storage temperature. The developed model was confirmed by calculating RMSE (Root Mean Square Error) values as statistic parameters. The LPD decreased, but ${\mu}_{max}$ increased with an increase in the storage temperature. At 4, 10, 20 and $37^{\circ}C$, $R^2$ was 0.99, 0.98, 0.99 and 0.99, respectively; RMSE was 0.39. The developed predictive growth model can be used to predict the risk of S. aureus contamination in processed meat product galbitang; hence, it has potential as an input model for the risk assessment.

• Korean Journal of Food Science and Technology
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• v.49 no.3
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• pp.324-330
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• 2017

The aim of this study was to determine quality characteristics of the curry sauce fortified using Curcuma aromatica Salisb. powder with and without fermentation. Here, the sensory, physicochemical, and antioxidant activity characteristics of the fortified curry sauces were measured. The L, b values of the samples containing the fermented C. aromatica Salisb. were significantly higher than those of the control (p<0.05). The total phenol content of the experimental groups was significantly higher than that of the control (p<0.05). There were no significant differences between the control and the sample fortified with fermented C. aromatica Salisb. (FC1) in the acceptance attributes of curry, spiciness and bitterness. Furthermore, the overall acceptance was similar enough to show no differences between the control and FC1. Thus, we can conclude that the curry sauce fortified using the fermented C. aromatica Salisb. by 1% was successfully developed in the competitive HMR market to promote antioxidant activity without decreasing the sensory characteristics.

• Korean Journal of Food Science and Technology
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• v.52 no.4
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• pp.369-376
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• 2020

The purpose of this study was to evaluate the antioxidant components and activities of HR02/04(8:2)-W, a mixture of S. quelpaertensis Nakai and F. erecta var. sieboldii. We investigated the p-coumaric acid, total flavonoid, and total phenol contents. To evaluate the antioxidant efficacy, we measured the 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzthiazoline6-sulfonic acid) diammonium salt (ABTS) radical scavenging activity, FRAP activity, reducing power, and ORAC value. We observed the protective effect of hydrogen peroxide against cell damage in human dermal fibroblasts. As a result of the experiment, the p-coumaric acid, total flavonoid, and total phenol contents were 75.62±1.56 mg/100 g, 21.57±0.84 mg rutin equivalent (RE)/g, and 21.25±1.31 mg gallic acid equivalent (GAE)/g, respectively. In the experiments on antioxidant activity, HR02/04(8:2)-W was found to have significantly increased antioxidant activity. In the human dermal fibroblasts, the HR02/04(8:2)-W treated groups could effectively protect cells against oxidative damage. In this study, we confirmed that HR02/04(8:2)-W is a material with effective physiological antioxidant activity.