• Molecules and Cells
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• 제41권7호
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• pp.646-652
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• 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.

• 한국응용과학기술학회지
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• 제29권2호
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• pp.257-267
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• 2012

본 연구에서 당근에서 제조한 CG의 기능성 화장품 소재로서의 응용성을 SCP와 비교 검토하기 위하여 CG와 SCP를 적용한 각각의 기능성 크림을 제조하였다. CG와 SCP를 적용한 각각의 기능성 크림에서의 변색, 변취 및 크리밍 현상이나 응집 등의 관능검사와 pH, 점도 등의 물성 변화는 $5^{\circ}C$, $25^{\circ}C$에서 매우 안정하다. 피부에서의 수분손실량 및 수분 함유량의 변화를 측정한 결과에서도 CG의 보습작용이 우수한 것으로 나타났다. 이러한 결과를 토대로 CG를 함유한 크림은 SCP를 함유한 크림과 마찬가지로 피부에 보습 효과가 우수하여 주름개선에도 큰 영향을 줄 것으로 예상된다.

• 한국축산식품학회지
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• 제26권3호
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• pp.290-296
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• 2006

감귤피를 급여하지 않은 돼지고기(대조구, T0)와 임신초기부터 분만 후 자돈기, 육성기 및 비육기까지 전 사육기간 동안 8%의 감귤피를 급여한 돼지고기(감귤피 급여구, T1, 198일령, $102{\sim}118kg$)의 물리화학적 특성과 기호도를 비교하였다. 등심과 삼겹살의 pH, 명도, 보수력, 동결감량, 해동 감량, 가열감량, 경도, 탄성, 응집성, 생육의 색깔 및 가열육의 종합적 기호도는 T0와 T1 사이에 유의적 차이를 보이지 않았다(p>0.05). 등심의 적색도, 황색도, 뭉침성, 저작성 및 전단력, 그리고 삼겹살의 항산화력, 전단력, 생육의 냄새 및 가열육향은 T0보다 T1이 높게 나타났다(p<0.05).

• 한국축산식품학회지
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• 제37권5호
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• pp.752-763
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• 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.

• 한국임상수의학회지
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• 제24권4호
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• pp.647-652
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• 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.

• 한국축산식품학회지
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• 제32권6호
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• pp.740-748
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• 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.

• 동아시아식생활학회지
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• 제19권2호
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• pp.238-246
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• 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
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• 제56권5호
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• pp.431-439
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• 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.

• 센서학회지
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• 제32권5호
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• pp.290-294
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• 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.

• 산업식품공학
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• 제14권3호
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• pp.222-228
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• 2010

감태 분말의 대체량을 0-8%로 달리하여 스펀지 케이크를 제조한 후 물리화학적 및 관능적 품질특성을 측정하고 각 특성사이의 상관관계를 살펴보았다. 감태 분말의 대체 비율이 증가함에 따라 반죽의 비중은 점차적으로 증가하는 경향을 나타내었고, 케이크의 비체적은 감태 분말 대체에 따라 감소하고 굽기 손실은 증가하였다. 부피지수는 감소하는 경향을 보여 감태 분말의 비율이 높아지면 케이크의 부피가 작아짐을 알 수 있다. 밝기는 나타내는 $L^*$값은 유의적으로 감소하였으며(p<0.05), 경도는 점차적으로 증가하였다. 관능검사 결과 감태 분말대체에 따라 대부분의 관능 특성이 뚜렷하게 구분되었다(p<0.05). 한편 상관분석 결과 감태 분말의 대체수준은 $a^*$값과 관능적 경도(firmness)를 제외하고 모든 품질특성과 유의적인 상관관계를 나타내었다(p<0.05, p<0.01 또는 p<0.001).