• Molecules and Cells
• /
• v.41 no.7
• /
• pp.646-652
• /
• 2018

Neurodegeneration can result in memory loss in the central nervous system (CNS) and impairment of taste and smell in the peripheral nervous system (PNS). The neurodegeneration seen in Parkinson's disease (PD) is characterized by functional loss of dopaminergic neurons. Recent studies have also found a role for dopaminergic neurons in regulating taste memory rewards in insects. To investigate how taste memories and sugar sensitivity can be affected in PD, we utilized the $DJ-1{\beta}$ mutant fruit fly, $DJ-1{\beta}^{ex54}$, as a PD model. We performed binary choice feeding assays, electrophysiology and taste-mediated memory tests to explore the function of the $DJ-1{\beta}$ gene in terms of sugar sensitivity as well as associative taste memory. We found that PD flies exhibited an impaired ability to discriminate sucrose across a range of sugar concentrations, with normal responses at only very high concentrations of sugar. They also showed an impairment in associative taste memory. We highlight that the taste impairment and memory defect in $DJ-1{\beta}^{ex54}$ can be recovered by the expression of wild-type $DJ-1{\beta}$ gene in the dopaminergic neurons. We also emphasized the role of dopaminergic neurons in restoring taste memory function. This impaired memory property of $DJ-1{\beta}^{ex54}$ flies also allows them to be used as a model system for finding supplementary dietary foods that can improve memory function. Here we provide evidence that the associative taste memory of both control and $DJ-1{\beta}^{ex54}$ flies can be enhanced with dietary supplementation of the medicinal plant, omija.

• Journal of the Korean Applied Science and Technology
• /
• v.29 no.2
• /
• pp.257-267
• /
• 2012

The present studies were undertaken to compared application as cosmetic ingredients of carrot glycoprotein(CG) manufactured by carrot and it's application for raw material of beauty ingredient with those of scale collagen peptide(SCP). CG and SCP apply functionality of each cream did not have fading, smell change, creaming effect and cohesion, that means the CG's properties turned out to be very stable in $5^{\circ}C$, $25^{\circ}C$. Trans epidermal water loss content was significantly lower in CG and amount of water contained in skin was significantly higher in CG. These results suggest that cream containing CG turned to be very effective in improving wrinkles excellent humid-protection as well as SCP to skin.

• Food Science of Animal Resources
• /
• v.26 no.3
• /
• pp.290-296
• /
• 2006

Crossbred pigs (female, 198 days old, $102{\sim}118kg$, Tamra Marketing Farm) were fed a diet supplemented with tangerine peel fer an extended period to study its effect on the physicochemical properties and palatability of the pork. The samples for this study consisted of the pork from pigs fed a diet without tangerine peel (T0), and the pork from pigs fed a diet containing 8% tangerine peel during the entire breeding period, from early pregnancy through the finishing period (T1). The pH Hunter's $L^*$ value, water holding capacity, freezing loss, thawing loss, cooking loss, hardness, springiness, cohesiveness, sensory raw meat color and cooked meat palatability of loin and belly were not significantly different between T0 and T1 pork (p>0.05). However, the Hunter's $a^*\;and\;b^*$ value, gumminess, shear force value (SFV) and smell were significantly higher in meat from loin of T1 than T0 pigs (p<0.05). Thus T1 pork exhibited an improved SFV, DPPH reduction and aroma of cooked belly meat (p<0.05).

• Food Science of Animal Resources
• /
• v.37 no.5
• /
• pp.752-763
• /
• 2017

Marine fish skin peptides (FSP) have been widely studied due to their antioxidant and antimicrobial properties. We aimed to use a natural antioxidant, FSP, to replacing synthetic preservatives in a pork patty model, which is safer for human body. Moreover, nano-liposome technology can be applied for masking the fishy smell and improving the stability of this peptide. Therefore, in this study, the effects of FSP and FSP-loaded liposomes (FSPL) on pork patty were evaluated through the tests of thiobarbituric acid reactive substances (TBARS), color, cooking loss, texture, volatile basic nitrogen (VBN), and the pH value, during 14 d of refrigerated ($4^{\circ}C$) storage. The results showed that all FSP-treated patties had lower TBARS values than control patties, which indicated an inhibitory effect of FSP on lipid oxidation. This effect in the patties depended on the FSP concentration. However, FSPL-treated patties showed significantly higher and undesirable TBARS values compared to the control, and this effect depended on the FSPL concentration. None of the physicochemical results showed remarkable changes except the pH and VBN values. Therefore, this study provides evidence that FSP has great potential to inhibit the lipid oxidation of pork patties and is capable of maintaining the quality and extending the shelf life. However, it is necessary to study the application of FSP treatments greater than 3% to improve the antioxidant effect on pork patties and search for other coating materials and technology to reduce the drawbacks of FSP.

• Journal of Veterinary Clinics
• /
• v.24 no.4
• /
• pp.647-652
• /
• 2007

In the present study, we address systemically a case of renal disease developed in a 1 year-old male cocker spaniel dog in terms of clinical signs, clinical pathology and pathological examinations. The animal has been suffered from renal dysfunction signs such as polyuria, anorexia, vomiting, diarrhea and weight loss. The dog was very weak and emaciated and had foamy contents with foul-smell in oral cavity. The animals showed notable decrease in the number of red blood cells and severe decreases of hemoglobin and hematocrit with or without changes of mean corpuscular volume and mean corpuscular hemoglobin concentration values, indicating microcytic or normocytic hypochromatic anemia. In serum chemistry, blood urea nitrogen, creatinine, phosphorous, Na and Cl, which are associated with renal function, were dramatically increased. In addition, alanine aminotransferase, aspartate transferase, alkaline phosphatase, cholesterol, lipase and amylase were also significantly elevated, while K concentration was notably decreased. Urinalysis indicated prominent proteinuria with increase of bilirubin. Despite of symptomatic treatments, the dog was getting worse in healthy condition and dead in the end. At necropsy, both kidneys were brownish, pale, slightly small, and have diffuse, firm and subcapsular pits. Histologically, the kidneys indicated prominent segmental or diffuse interstitial fibrosis in cortex and medulla as well as glomerulonephritis. The clinical signs, clinical pathology and histopathological abnormalities of the young dog presented were consistent with chronic glomerulonephropathy, which was suspected to be a case of familial renal disease in the juvenile cocker spaniel dog.

• Food Science of Animal Resources
• /
• v.32 no.6
• /
• pp.740-748
• /
• 2012

This research was conducted to develop a new approach to Chuncheon Dakgalbi processing by various chicken materials, seasoning (conventional sauce/CS and new approach of seasoning by adding the curing mixture/CSA), and cooking methods. Three chicken breeds (broiler, old broiler and spent laying hen) were divided into five experimental groups: broiler-CS, old broiler-CS, old broiler-CSA, spent laying hen-CS, and spent laying hen-CSA. All samples were stored at $5^{\circ}C$ for 12 d. For sensory evaluation, all samples were cooked with conventional cooking (pan grilling) or high temperature and pressure cooking (at $121^{\circ}C$ with pressure 1.5 $Kg_f/cm^2$ for 30 min). The chicken material analysis showed that the moisture and crude protein content, cooking loss and shear-force of the old broiler and spent laying hen were higher (p<0.05) than those of the current broiler, but the crude ash, crude lipid and WHC were lower (p<0.05). The addition of CSA increased the pH value and reduced the lipid oxidation at the end of storage regardless of chicken breeds (p<0.05). The high temperature and pressure cooking method seemed to increase the taste, smell and overall-acceptability scores of the old broiler and spent laying hen Chuncheon Dakgalbi regardless of the implementation of new approach of seasoning (CSA). In conclusion, an old broiler and spent laying hen can be used as material of Chuncheon Dakgalbi by the application of a new approach of seasoning and cooking method.

• Journal of the East Asian Society of Dietary Life
• /
• v.19 no.2
• /
• pp.238-246
• /
• 2009

The principal objective of this study was to develop a processed food using aged garlic. Pound cake samples were prepared with semi-solid aged garlic at levels of 0, 5, 10 and 15% ($25^{\circ}C$, 7 days). The pH of the batter prepared with the aged garlic ranged between 6.79 and 7.01 and the control pH was 7.21. The specific loaf volume of the pound cake prepared with the addition of 5~15% aged garlic decreased, from 2.78 to 2.51 cm3/g. The baking loss rate of the pound cake prepared with 0~15% added aged garlic also decreased by 6.91~6.42%. The lightness, redness, and yellowness values of the pound cake decreased with increases in the percentage of aged garlic. The adhesiveness, gumminess, and chewiness of the samples did not differ significantly with differing amounts of added aged garlic. DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, however, was improved significantly via the addition of aged garlic. In the sensory evaluations, the pound cake prepared with 10% added aged garlic received higher acceptance scores for the properties of smell, taste, softness, moistness, adhesiveness and overall acceptability. Consequently, the optimal quality achieved in this set of experiments was with a pound cake to which 10% aged garlic had been added.

• Journal of Preventive Medicine and Public Health
• /
• v.56 no.5
• /
• pp.431-439
• /
• 2023

Objectives: Numerous studies have explored the causes and spread of outbreaks, yet there is a lack of research on post-coronavirus disease 2019 condition (PCC) in Korea. The goal of this study was to identify the various types of PCC and associated factors in discharged patients and to provide directions for the ongoing health management of confirmed patients. Methods: A telephone survey was conducted among 680 coronavirus disease 2019 (COVID-19) patients diagnosed between July 7, 2021 and August 26, 2021, in Dangjin, Chungnam, Korea. A descriptive analysis of characteristics, univariate analysis, and regression were performed using data from basic epidemiological surveys conducted at the time of diagnosis and post-discharge questionnaires. Results: Of the 585 patients who responded, 159 (27.2%) developed PCC. Of the 211 patients with no initial symptoms, 27 (12.8%) developed PCC, versus 132 (35.3%) of the 374 patients with initial symptoms. Among the initial symptoms, fever or chills, cough or sputum, loss of smell, and sore throat were associated with PCC. Compared to patients with less than 10 days of hospitalization, those with a hospitalization period of 21 days to 30 days (odds ratio [OR], 2.3; 95% confidence interval [CI], 1.0 to 5.2) and 31 days or more (OR, 5.8; 95% CI, 1.9 to 18.1) had a higher risk of PCC. Conclusions: More than a quarter of COVID-19 patients, including those who had no initial symptoms, experienced PCC in Korea. People with the initial symptoms of fever, chills, and respiratory symptoms and those who had prolonged hospital stays had a high risk of PCC.

• Journal of Sensor Science and Technology
• /
• v.32 no.5
• /
• pp.290-294
• /
• 2023

Among various types of harmful gases, hydrogen sulfide is a strong toxic gas that is mainly generated during spillage and wastewater treatment at industrial sites. Hydrogen sulfide can irritate the conjunctiva even at low concentrations of less than 10 ppm, cause coughing, paralysis of smell and respiratory failure at a concentration of 100 ppm, and coma and permanent brain loss at concentrations above 1000 ppm. Therefore, rapid detection of hydrogen sulfide among harmful gases is extremely important for our safety, health, and comfortable living environment. Most hydrogen sulfide gas sensors that have been reported are electrical resistive metal oxide-based semiconductor gas sensors that are easy to manufacture and mass-produce and have the advantage of high sensitivity; however, they have low gas selectivity. In contrast, the electrochemical sensor measures the concentration of hydrogen sulfide using an electrochemical reaction between hydrogen sulfide, an electrode, and an electrolyte. Electrochemical sensors have various advantages, including sensitivity, selectivity, fast response time, and the ability to measure room temperature. However, most electrochemical hydrogen sulfide gas sensors depend on imports. Although domestic technologies and products exist, more research is required on their long-term stability and reliability. Therefore, this study includes the processes from electrode material synthesis to sensor fabrication and characteristic evaluation, and introduces the sensor structure design and material selection to improve the sensitivity and selectivity of the sensor. A sensor case was fabricated using a 3D printer, and an Ag reference electrode, and a Pt counter electrode were deposited and applied to a Polytetrafluoroethylene (PTFE) filter using PVD. The working electrode was also deposited on a PTFE filter using vacuum filtration, and an electrochemical hydrogen sulfide gas sensor capable of measuring concentrations as low as 0.6 ppm was developed.

• Food Engineering Progress
• /
• v.14 no.3
• /
• pp.222-228
• /
• 2010

Effect of baking on the physicochemical and sensory properties was investigated using a model system of sponge cakes incorporated with Ecklonia cava powder as a value-added food ingredient. Ecklonia cava powder was incorporated into cake batter at 5 levels (0%, 2%, 4%, 6%, and 8%, w/w) by replacing equivalent amount of wheat flour. After appropriate mixing, sponge cakes were baked at ${185^{\circ}C}$ for 20 min in an oven. The baked cakes were cooled to room temperature for 1 hr prior to all measurements. The specific gravity of batter increased gradually with increase in Ecklonia cava powder content. The specific volume of sponge cakes tended to decrease while baking loss increased. Volume of the cakes decreased with higher amount of Ecklonia cava powder in the formulation as indicated by the decrease in the volume index. Sponge cakes became darker and firmer with increase in Ecklonia cava powder content (p<0.05). Color, seaweeds smell, and taste were distinctively classified by the sensory analyses (p<0.05). Finally, correlation analysis indicated that level of Ecklonia cava powder incorporation was well-correlated with all the physicochemical and sensory properties studied except for $a^{*}$-value and sensory firmness (p<0.05, p<0.01 or p<0.001).