• Journal of Korean Academy of Nursing
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• v.39 no.3
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• pp.393-400
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• 2009

Purpose: The purpose of this study was to examine the effects of unilateral sciatic nerve injury on unaffected hindlimb muscles of rats. Methods: Adult male Sprague-Dawley rats were assigned to one of three groups: control(C) group(n=10) that had no procedures, sham(S) group(n=10) that underwent sham left sciatic nerve transection, and sciatic nerve transection(SNT) group(n=9) that underwent left sciatic nerve transection. At 15 days rats were anesthetized, and the soleus, plantaris and gastrocnemius muscles were dissected. Results: Muscle weight of the unaffected plantaris muscle in the SNT group was significantly lower than in the other two groups. Type II fiber cross-sectional areas of the unaffected plantaris and gastrocnemius muscles in the SNT group were significantly smaller than in the other two groups. The decrease of muscle weights and Type I, II fiber cross-sectional areas of the unaffected three muscles in the SNT group were significantly less than that of the affected three muscles. Conclusion: Hindlimb muscle atrophy occurs in the unaffected side after unilateral sciatic nerve injury, with changes in the plantaris and gastrocnemius muscle being more apparent than changes in the soleus muscle. These results have implications for nursing care, in the need to assess degree of muscle atrophy in unaffected muscles as well as affected muscles.

• The Korean Journal of Physiology
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• v.21 no.1
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• pp.91-101
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• 1987

The present experiment was carried out, in the rabbit and cat, in order to explore functional interrelationship between the vestibular semicircular canals and extraocular muscles, which are involved in the vestibulooculomotor reflex as the receptor and effector organ respectively. Semicircular canals were subjected to electrical stimulation, lymphatic fluid flow or acute freezing, and responses of the extraocular muscles were recorded in terms of changes in electromyographic activity and isometric tension. Electrical stimulation of a unilateral canal elicited contraction of the superio-medial muscle group (superior oblique, superior rectus and medial rectus muscles) in the ipsilateral eye and the inferio-lateral muscle group (inferior oblique, inferior rectus and lateral rectus muscles) in the contralateral eye. Thus a simple and distinct axiom was found in the pattern of the reflex-response of the extraocular muscles. Inhibition of the unilateral canals elicited the extraocular muscle responses contrary to those observed by excitation of the canal. Based on the present experimental results, it was demonstrated that the functional interrelations between the semicircular canals and extraocular muscles are rather equivalent in the frontal eyed cats (with binocular vision) and lateral eyed rabbits (with monocular vision). Therefore the previous thesis that the vestibuloocular relations vary from species to species awaits experimental reevaluation.

• Journal of International Academy of Physical Therapy Research
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• v.10 no.1
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• pp.1695-1699
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• 2019

Background : Although plank exercises is reported to the changes in muscle activity of the deep muscles and superficial muscles among the core muscles. However, no study has examined the effects of forearm plank exercise on tone and stiffness in the superficial back line muscle. Objective: To compare the effects of sling forearm plank exercises and mat forearm plank exercises on the superficial back line muscle tone and stiffness. Design: Randomized controlled clinical trial (single blind) Methods: The subjects were randomized to sling forearm plank exercise group (N = 8) or mat forearm plank exercise group (N = 8). The measurements were taken for each research group following exercises: the muscle tone and stiffness of upper lumbar muscles, lower lumbar muscles, long head of biceps femoris, and medial part of gastrocnemius among the superficial back line muscles. Results: Sling forearm plank exercise group Indicated statistically significant increases in stiffness of medial part of gastrocnemius (p<.05). However, mat forearm plank exercise group reported no statistically significant in muscle tone and stiffness of all measured muscles. No significant differences in measured variables were found between the groups. Conclusions: These results suggest that the forearm plank exercise performed with an unstable surface in the defined sling can increase the stiffness of calf muscle, but it is unlikely to achieve increases in muscle tone and stiffness of the overall superficial back line muscles.

• Physical Therapy Rehabilitation Science
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• v.10 no.4
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• pp.444-449
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• 2021

Objective: The purpose of this study is to observe the change in the thickness of abdominal muscles when electrical muscle stimulation (EMS) is applied to the abdomen during rest and abdominal muscle exercise to investigate the effect of EMS applied to the abdomen on the superficial and deep muscles thickness. Design: Cross sectional design. Methods: Twenty healthy subjects participated in this study. Subjects were performed resting position, resting position with EMS, curl-up and curl-up with EMS. The electrode of the EMS belt is attached to the abdominal wall between the 12th rib and iliac crest. The thickness of abdominal muscles including rectus abdominis (RA), external oblique (EO), internal oblique (IO), and transverse abdominis (TrA) were captured in each position by ultrasound image during expiration. All subjects were performed four positions randomly. Data were analyzed using repeated ANOVA with the level of significance set at 𝛼=0.05. Results: The muscle thickness of RA, EO, IO and TrA were significantly different at each position (p<0.05). The thickness of all abdominal muscles increased significantly when curl-up than curl-up with EMS. Both RA and EO thickness were significantly increased at resting position than resting position and EMS were combined(p<0.05). But IO and TrA thickness were decreased at resting position when EMS were combined. Conclusions: The results suggest that EMS activates superficial abdominal muscles RA and EO. Therefore, abdominal strengthening exercise combined EMS can activate abdominal muscles and can be applied to various patients and rehabilitation in clinical practice.

• Journal of the Korean Society of Physical Medicine
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• v.12 no.4
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• pp.123-132
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• 2017

PURPOSE: This study aimed to examine the effects of lumbar stabilization exercise during abdominal hollowing with conscious contraction of the pelvic floor muscles on trunk muscle in healthy twenties subjects. METHODS: The participants were randomly allocated to an experimental group (n=15) and a control group (n=15). The experimental group received lumbar stabilization exercise combined with conscious contraction of the pelvic floor muscles during abdominal hollowing. The control group received lumbar stabilization exercise with abdominal hollowing. Both groups trained with the respective exercise for 30 minutes a day, 3 times a week for 6 weeks. Muscle activation of the external oblique and erector spinae muscles, thickness of the transversus abdominis and multifidus, and contraction holding time of tranversus abdominis were measured before and after exercise. RESULTS: Activations of both the external oblique muscles were significantly decreased, and thickness of both the transversus abdominis and multifidus muscles, and contraction holding time of the transversus abdominis muscle were significantly increased in the experimental group (p<.05). The thickness of the left transversus abdominis and right multifidus muscles, and the contraction holding time of the transversus abdominis muscle significantly increased in the control group (p<.05). On comparing both groups, the activations of both external oblique muscles were significantly reduced and the contraction holding time of the transversus abdominis muscle was significantly increased in the experimental group (p<.05). CONCLUSION: These results suggest that lumbar stabilization exercise by abdominal hollowing and conscious contraction of the pelvic floor muscles is suitable and efficient for healthy twenties subjects.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.1
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• pp.6-11
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• 2010

Chub and blue mackerels are popular fish resources in Korea, but little is known about each biochemical characters of different anatomical regions. To investigate biochemical characters of chub and blue mackerels, three ordinary muscle regions were identified by their fin position; namely anterior, median, posterior. In addition, red muscle, as a dark muscle, was obtained from beneath the lateral line to compare with ordinary muscles. Proximate and lipid-class compositions did not show any discernible trends in the different anatomical ordinary muscles from mackerel of the same kind, while significant differences between ordinary and red muscles in the same mackerel, or between chub and blue mackerels, were observed. Red muscles from both mackerels had higher levels in lipids with higher neutral lipid class compared with ordinary muscles. The major difference between chub and blue mackerels was the levels of lipids and neural lipid class, indicating that all muscles from chub mackerel showed higher levels of neural lipids compared with those of blue mackerel (P<0.05). Fatty acid compositions showed that the percentage of polyunsaturated fatty acids (PUFA), especially docosahexaenoic acid (DHA, 22:6n-3), in median and posterior was higher compared with anterior muscle from both mackerels. When compared with chub mackerel, blue mackerel showed higher percentage of DHA in all muscle regions. In amino acid analysis, taurine concentration was much higher in the red muscle than in the ordinary muscles. But levels of histamine, glutamic acid, leucine and lysine were higher in the ordinary muscles. Our results indicated that chub mackerel contained more lipids than blue mackerel and that red muscle had higher levels of neural lipid and taurine compared to ordinary muscles.

• The Journal of Korean Academy of Prosthodontics
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• v.27 no.2
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• pp.37-52
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• 1989

The purpose of this study was to investigate the relationship between sternocleidomastoid (SCM) and masseter muscles during occlusal functions by means of EMG recordings of examined muscles. For the study, eighteen normal subjects were selected and the Bio-electric Processor EM2 (Myo-tronics Research, Inc., U.S.A.) with the surface electrodes was used to record the EMG activity from the right and left middle of masseter and insertion of SCM of each subject during right and left gum-chewing and isometric contraction by changing the biting force at right eccentric position of jaw. The amount of biting force ranged from 5 to 70kg during isometric contraction were measured by use of Jaw Force Meter. (Nihon Koden Kogyo, Japan.) The results were as follows: 1. The activity onset of SCM and masseter on the same side was almost at the same time, and integrated EMG values of two muscles on the chewing side were higher than the same named muscles on the non-chewing side during gum-chewing. (p<0.01) 2. The regression correlation was not present between both masseters (p>0.05), but between both SCM muscles or muscles of two kinds on the chewing or non-chewing side. ($p{\leqq}0.05$) 3. The integrated EMG value of SCM on chewing or non-chewing side were about 10 percent of that of ipsilateral masseter. 4. Mean voltage of each examined muscles were almost proportional to biting force during isometric contraction and the slope of voltage/biting force line was steepest at the ipsilateral masseter, followed by contalateral masseter, ipsi- and contra-lateral SCM muscles. 5. Mean voltage of ipsilateral masseter was highest during isometric contraction, followed by ipsilateral masseter, contra- and ipsi-lateral SCM muscles.

• Imaging Science in Dentistry
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• v.38 no.2
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• pp.73-79
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• 2008

Purpose: To assess the internal echo intensity and morphological variability of masseter muscles on ultrasonography and to establish diagnostic criterion of estimation. Materials and Methods: Participants consisted of 50 young adults (male 25, female 25) without pathologic conditions and with full natural dentitions. Sonographic examinations were done with real time ultrasound equipment as Logiq 500 (GE Medical Systems, Seoul, Korea) at 3 parts according to lines paralleling with ala-tragus line as reference line. The thickness and area of masseter muscles according to reference line in cross-sectional images were measured at rest and at maximum contraction. The visibility and width of the internal echogenic intensity of the masseter muscles were also assessed and the muscle appearance was classified into 4 types. Data were statistically analyzed by paired t-test and $x^2$-test. Results: 1. When comparing the thickness and area of masseter muscles concerning with gender, there was few significant difference between right and left sides, however, there were significant differences between males and females except for the greatest thickness of left side. 2. The changes of the greatest thickness and the area between rest and maximum contraction showed that the part of the least thickness manifested more increase at maximum contraction. 3. Each part the manifestations of the internal echogenic intensity of the masseter muscles were different depending on the locations. But there was no statistically significance. Conclusion: Changes of muscles thickness with contraction and internal echogenic intensity with locations showed great disparity within the masseter muscles, which will be diagnostic criteria for pathophysiologic and anatomic changes of masseter muscles.

• Journal of Animal Science and Technology
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• v.60 no.9
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• pp.22.1-22.7
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• 2018

Background: Cooking temperature and consequently doneness of beef muscles are most important for the palatability and consumer acceptability. Current study assessed the response of mechanical texture of Hanwoo muscles as a function of cooking temperature at different ageing days. Six muscles (Psoas major (PM), Longissimus thoracics (LT), Gluteus medius (GM), Semimembranosus (SM), Biceps femoris (BF) and Triceps brachii (TB)) were collected from each 10 Hanwoo steers. Warner-Bratzler WB-shear force (WBSF) and texture profile analysis (TPA) texture profiles were determined after 3 or 21 days of chiller, and randomly assigned to four groups; non-cooked, cooked at 55, 70 or $85^{\circ}C$. Results: Toughness of WBSF and TPA hardness of Hanwoo muscles were presence in the order of LT = PM = GM = SM < BF = TB (p < 0.001) for non-cooked raw muscle, and PM < LT = GM = SM < TB=BF (p < 0.001) for cooked meat aged for 3 days. WBSF linearly increased in 3 days aged meats after cooked at a higher temperature (P < 0.05). On the other hand, toughening of the muscles were significantly (P < 0.05) differed at various temperature when muscles were aged for 21 days. WBSF of PM and LT muscles were significantly increased at a higher cooking temperature, while other muscles (i.e., GM, SM, BF, TB) showed the lowest values at $70^{\circ}C$. In the case of TPA hardness, the effect of cooking temperature was very less in the toughness of the muscle (P > 0.05). Conclusion: Taken together, these findings clearly showed that the toughness of the muscle highly depends and varies upon the temperature and ageing of the muscle. Moreover, the effect of cooking temperature was very limited on aged muscles. The results mirror the importance of cooking temperature for objective measurements which ultimately estimate sensory tenderness and other quality traits.

• Food Science of Animal Resources
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• v.36 no.5
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• pp.679-688
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• 2016

The aim of this research was to evaluate: 1) the fatty acid profile of ten muscles from high marbled (HM, quality grade 1⁺⁺) and low marbled (LM, quality grade 2) Hanwoo carcass, 2) the relationship between the fatty acid profile and sensory traits. There were significant (p<0.001) differences in fat content and fatty acid composition among the 10 muscles obtained from HM and LM Hanwoo steers. The proportions of SFA (saturated fatty acid), MUFA (monounsaturated fatty acid) and PUFA (polyunsaturated fatty acid) were significantly (p<0.001) different among the 10 muscles due to differences in all fatty acids except eicosapentaenoic acid (EPA, C20:5n-3). The high-fat muscles had a lower n-6/n-3 ratio compared to the low-fat muscles (p<0.001). LM muscles had a significantly (p<0.05) higher proportion of SFA than HM muscles due to a higher proportion of stearic acid (C18:0). On the contrary, HM muscles had a significantly (p<0.01) higher proportion of MUFA than LM muscles due to higher oleic acid (C18:1n-9) proportion. SFA had a significant correlation with CIE a* (r=0.281; p<0.01) and drip loss (%) (r=−0.233; p<0.001). Cooking loss (%) had a significantly (p<0.05) negative correlation with PUFA (r=−0.233; p<0.05). Overall palatability was positively correlated with SFA (r=0.262; p<0.01), but negatively correlated with PUFA (r=−0.567; p<0.001). There was no significant correlation between oleic acid and any of the sensory traits (p>0.05).