• Food Science and Preservation
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• v.13 no.3
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• pp.351-356
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• 2006

This study was carried out to investigate the change of functional component and volatile flavor components from garlic for which both were treated with protopectinase (PPase) and mechanical maceration during storage period. Alliin content of gallic suspensions macerated mechanically were 11.0 mg/g at 0 day and 6.6 mg/g at 24 day. Whereas alliin content of garlic treated with PPase were 8.5 m/g at 0 day and 7.0 mg/g at 24 day. Importantly, over 40% of alliin which is the most unstable component during the mechanical maceration remained with an intact form for 24 day after the enzymatic treatment. The flavor component from gallic suspensions were extracted by solid-phase microextraction (SPME) and were analyzed and identified by gas chromatography (GC) and chromatography/mass spectrometry (GC/MS). The number and concentrations of flavor components of gallic macerated mechanically were increased during storage period, and total 18 kinds of flavor compounds were identified. Thus, the PPase treatment of garlic could be a better choice for preparation of the highly valuable and functional processed food as well as for prolonging the preservation period.

• Food Science and Preservation
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• v.18 no.2
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• pp.256-265
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• 2011

To investigate the effect of a solar salt on Kimchi fermentation, Chinese cabbages were brined with four-years aged solar salt (FS), one-year aged solar salt (OS), and purified salt (PS). The Kimchi was fermented at $7^{\circ}C$ for 33 days. The changes in pH and acidity of the Kimch brined with PS was slower than those of Kimchis brined with FS and OS. In the Kimchis with FS and OS, lactic acid bacteria (LAB) counts increased from 7.10~7.22 log CFU/mL at 0 day to 9.26~9.42 log CFU/mL at 12 days, after which counts slightly decreased to 8.04~8.75 log CFU/mL by 33 days of fermentation. The LAB counts of the kimchi with PS slowly increased from 7.24 log CFU/mL at 0 day to 8.99 log CFU/mL at 27 days, after then which counts sharply decreased to 7.92 log CFU/mL by 33 days of fermentation. Yellowness (b) color values of the kimchi with PS (59.10) was higher than the Kimchi with FS (53.68) and the Kimchi with OS (53.77). Hardness of the Kimchi with FS was more firm than the other Kimchis after 33 days storage. Sensory evaluation of the Kimchi with FS showed higher score than that of the other Kimchis.

• Korean Journal of Plant Resources
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• v.29 no.6
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• pp.679-689
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• 2016

Lettuce is an important annual leafy vegetable and bitterness is its potent flavor character. Lettuce germplasm differ their phenotypic characters and sesquiterpene lactones (SLs) contents which are important for consumer's acceptance. This study was carried out to evaluate the phenotypic characters and SLs contents in one hundred lettuce germplasm in Jeonju, Korea. Twenty-three agro-morphological (16 qualitative and 7 quantitative) traits and two SLs (lactucin and lactucopicrin) contents were studied in these germplasm. Germplasm exhibited the variation in qualitative and quantitative characters. Average plant weight was 423.9 g with a range from 116.0 to 905.0 g. Lactucin content was varied from 19.7 (IT 294226) to $194.4{\mu}g/g$ (IT 294298) with an average concentration of $84.7{\mu}g/g$. Lactucopicrin ranged from 82.5 (IT 300134) to $2228.6{\mu}g/g$ (IT 294210) with an average concentration of $586.3{\mu}g/g$. Total SLs content was ranged from 120.1 (IT 300134) to 2286.6 (IT 294210)${\mu}g/g$ with the average concentration of $671.0{\mu}g/g$. Significant ($p{\leq}0.05$) differences were found between crisp head and butter head germplasm for lactucin, lactucopicrin and total SLs content. Crisp head germplasm revealed the highest average lactucin ($112.9{\mu}g/g$), lactucopicrin ($734.8{\mu}g/g$) and total SLs content ($847.7{\mu}g/g$). Crisp head and leafy type germplasm exhibited more total SLs content (847.7 and $744.7{\mu}g/g$, respectively) than cos ($524.9{\mu}g/g$) and butter head type ($519.4{\mu}g/g$). Principal component analyses of the quantitative traits indicated that the first principal component axis accounted more than 91% of the total variation. This study revealed the ample genetic variation in the agro-morphological traits and SLs contents to support the selection for improved lettuce varieties.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2018.10a
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• pp.58-58
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• 2018

본 연구는 관상식물인 갯까치수염의 분화용 재배기술을 개발하기 위하여 실시하였다. 종자를 이용하여 육묘된 유묘를 사용하여 분화용 포트의 크기, 상토 혼합조성, 기비처리, 유묘의 소질 등의 이식조건과 추비농도, 차광정도, 왜화제 및 적심처리 등의 재배, 관리조건에 대한 생육효과를 2017년 7월 31일부터 10월 9일까지 약 10주간 조사하였다. 갯까치수염의 분화용 재배를 위해서, 피트모스:펄라이트(3:1) 혼합 용토에 $300-200-200mg{\cdot}L^{-1}$(N-P-K)의 비료분을 첨가한 토양을 이색칼라 10호 화분에 충진하여 코트비료 10알을 기비로 시비하고, 200구 트레이에 셀당 2립씩 파종된 묘를 이식묘로 사용하는 것이 갯까치수염의 생육에 가장 효과적이었다. 재배 및 관리방법으로는 차광처리는 하지 않고 재배하는 것이 생육에 좋으며, $250mg{\cdot}L^{-1}$ hyponex를 추비하고 왜화제로 $500mg{\cdot}L^{-1}$ daminozide를 처리하는 것이 갯까치수염의 분화재배에 적합하였다. 또한, 재배기간이 10주 정도일 때는 적심을 하지 않는 것이 분화용 생산에 효과적일 것으로 판단되었다. 본 연구 결과는 다양한 활용성을 가진 야생 초화류의 이용성 및 부가가치 향상을 위한 대량생산 방법의 기초자료로 활용될 수 있을 것으로 생각된다.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2018.10a
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• pp.59-59
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• 2018

갯까치수염은 앵초목 앵초과의 두해살이풀로 지상부가 고사하지 않고, 월동 후 봄까지 뚜렷한 윤기가 흐르는 잎을 가지며, 7~8월에 흰색 꽃이 피는 관상성이 뛰어난 우리나라의 자원식물이다. 이에 신 관상소재로서의 품목개발을 위해 관상 및 조경산업용 가치가 큰 갯까치수염의 지피용 작물로서의 재배효과를 확인하기 위하여 2017년 7월 31일부터 10월 9일까지 약10주간 실험하였다. 이식묘의 소질별 생육효과, 기비의 시비와 혼합상토의 조성 및 포트의 크기 등의 이식조건, 차광처리 및 추비시비 등 재배관리에 대한 효과를 조사하였다. 종자로 육묘한 이식묘의 소질로서는 200구 트레이에서 한 cell 당 2립씩 파종된 유묘가 지피용 갯까치수염의 재배에 적합하였다. 이식조건으로 코트비료의 기비는 하지 않고, 마사토:피트모스(3:1) 혼합 용토에 $300-200-200mg{\cdot}L^{-1}$(N-P-K)의 비료분을 첨가한 토양을 충진한 4인치 포트에 이식하는 것이 생육에 가장 효과적이었다. 재배관리에는 차광처리를 하지 않고 배치하는 것이 50 및 70% 차광처리보다 초장, 엽수, 엽면적, 생체중 및 건물중 등 생육에 효과적이었다. 또한, $500mg{\cdot}L^{-1}$ hyponex 추비처리를 한 것의 엽수가 36매로 다른 처리의 15~26매 보다 많았지만, 엽면적 및 생체중을 고려할 때 지피식물로서 10주간의 재배를 위해서는 추비하지 않는 것이 적합할 것으로 생각된다.

• The korean journal of orthodontics
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• v.21 no.1 s.33
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• pp.197-221
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• 1991

The purpose of the present study was to investigate the differences of EMG activity of the masticatory muscles between normal occlusion and Class III malocclusion during various jaw functions. 46 subjects of 18.4-25.7 years were employed in this study: 26 subjects were normal occlusions, and 20 subjects were Class III malocclusions. The EMG data from the anterior and posterior temporal, anterior and posterior masseter muscles in both sides as mandibular elevators and supra-hyoid muscle group (close to the anterior belly of digastric muscle in right side) as mandibular depressor were recorded with the Medelec MS 25 electromyographic machine. The EMG recordings were analyzed during mandibular rest position, maximal biting, mastication with chewing gum, and swallowing of peanuts. All data were recorded and statistically processed. 1. The maximal mean amplitude of the anterior temporal muscle was stronger significantly in Class III malocclusion than in normal occlusion, and then the posterior temporal was weaker during mandibular rest position. 2. The maximal mean amplitudes in the anterior and posterior temporal muscles and the anterior masseter muscle of Class III malocclusion was weaker significantly than that of normal occlusion during maximal biting. 3. During mastication of the chewing gum, the maximal mean amplitudes of Class III malocclusion was weaker significantly than normal occlusion in the anterior and posterior temporal muscles of the working side, and the duration of Class III malocclusion was longer in the anterior temporal muscles of both aides, and the posterior temporal and the anterior masseter muscle of the balancing side. There were significant increasings of the latency in balancing anterior temporal, working posterior temporal muscles and supra-hyoid muscle group of Class III malocclusion. The silent period durations was 16.36 ms in Class III malocclusion while 10.76 ms in normal occlusion, which was statistically different (P < 0.05). 4. At swallowing of peanuts, the maximal mean amplitude of Class malocclusion was weaker significantly in the posterior temporal muscle than that of normal occlusion. There was no significant difference of duration between normal occlusion and Class III malocclusion. 5 The muscle activities of Class III malocclusion had a tendency of decrease less than normal occlusion. And then the muscle activities of the anterior temporal and anterior masseter muscles in Class III malocclusion showed the tendency of the increase more than other muscles of Class III malocclusion.

• Journal of Oral Medicine and Pain
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• v.31 no.2
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• pp.127-139
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• 2006

Objectives: To explore the quality of life in patients with temporomandibular disorders and to evaluate it in terms of source and duration of the pain. Methods: A total of 61 patients with temporomandibular disorders participated in this study. According to pain source, they were divided into 2 groups, masticatory muscle pain (MMP) group and intracapsular pain (ICP) group. And each group was divided into acute phase group (pain duration <6 months) and chronic phase group (pain duration=6 months). The Medical Outcomes Study 36-Item Short-Form Health Survey (SF-36) was used to measure patients' quality of life. The scores for eight-scale profile and the physical component summary (PCS) and mental component summary (MCS) of the SF-36 were compared between groups (MMP vs. ICP and acute vs. chronic). Student t-test was used to analyze the difference of the scores of the SF-36 between MMP and ICP groups. Results: MMP group showed significantly lower score in the 3 scales of the SF-36 (Role limitations due to emotional problems, Vitality, Bodily pain) when compared to ICP group. In acute phase there was no significant difference between MMP and ICP group in PCS as well as MCS scores, but in chronic phase MMP group showed significantly lower MCS score than ICP group. Conclusions: The masticatory muscle pain in patients with temporomandibular disorders,negatively influences the quality of life especially in chronic phase, and the mental components of quality of life are significantly interfered in the TMD patients with chronic masticatory muscle pain.

• Clinical and Experimental Reproductive Medicine
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• v.46 no.4
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• pp.166-172
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• 2019

Objective: In vitro maturation (IVM) of immature oocytes can be useful for some infertile patients. In IVM programs, the rates of embryo formation and pregnancy are low. Therefore, it is essential to recognize the main factors involved in regulating oocyte maturation in vitro. The purpose of this study was to investigate the effects of growth differentiation factor 9 (GDF9) and cumulus cell (CC) supplementation in IVM medium on the rates of embryo formation and viability of human blastocysts. Methods: A total of 80 germinal vesicle oocytes from stimulated cycles underwent an IVM program. The oocytes were divided into four groups, where group I consisted of IVM media only and served as the control, group II consisted of IVM+CCs, group III consisted of IVM+GDF9 (200 ng/mL), and group IV consisted of IVM+CCs+GDF9 (200 ng/mL). Intracytoplasmic sperm injection was performed on the IVM oocytes, and the cleavage embryos that were generated were vitrified. Following thawing, the embryos were cultured for 3 additional days, and the viability rates of the developed blastocysts were determined. Results: The maturation rate of the oocytes did not differ significantly across the four groups. The fertilization rate in group II was significantly higher than that in the control group (76.5% vs. 46.2%). Embryo formation was significantly more frequent in all experimental groups than in the control group, while blastocyst formation did not show significant differences in the three experimental groups compared to the control. The mean viability rates in groups II, III, and IV were 58.16%, 55.91%, and 55.95%, respectively, versus 37.78% in the control group (p< 0.05). Conclusion: Supplementation of IVM culture media with GDF9 and CCs enhanced the fertilization, embryo formation, and viability rates of blastocysts generated from vitrified cleavage embryos.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.4
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• pp.318-325
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• 2002

Cooking characteristics of coated rice with water homogenate of citrus fruit peels (1% for rice) were investigated. The color of the coated rice both before and after cooking was dark yellow. The total content of carotenoids, hesperidin and naringin were 10.74, 2173.12 and 1468.40 mg% for citrus fruit peels, 0.46, 108.65 and 73.35 % for its water homogenate, 0.12, 21.73 and 14.62 mg% for coated rin, and 0.05, 8.67 and 5.87 mg% fur cooked coated rice, respectively. Citrus fruits peel contained 94.22 mg% of asparagine, 24.88 mg% of methionine, 19.64 mg% of alanine, and 15.37 mg% of ${\gamma}$-aminoisobutyric acid as the majority free amino acids, accounting for 70% of the total free amino acids present. Total free amino acid content of the cooked coated rice increased by 15% compared to those of cooked uncoated rice. The majority of minerals in the citrus fruit peels were K and Ca, accounting for 56% of total minerals present. The mineral content of cooked coated rice was generally higher than that of the cooked uncoated rice. The cooked coated rice showed comparable hardness, gumminess and brittleness, but higher cohesiveness and springiness than the cooked uncoated rice. There were no differences in sweet and bitter taste between the cooked uncoated and coated rice. However, the cooked coated rice showed higher sensory scores fur color acceptability, savory taste and overall acceptability than the cooked uncoated rice.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.2
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• pp.187-194
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• 2009

The aim of this study was to investigate the physicochemical characteristics of native Korean Allium wakegi Araki samples, which were grown from seven local seed bulbs(Yesan, Muan, Anmyon-do, Deokjeok-do, Jeju-do, Yecheon, and China) to produce high quality native Korean Allium wakegi Araki. For the proximate composition of samples, moisture contents were in the range of 90.69~92.43%. The crude protein content of the Jeju-do sample was highest compared to the other samples. However, there were no significant differences in total sugar contents between samples. The seed bulb origin did not affect the hardness of the stem part, but was high for the leaves of the Yesan sample compared to the other samples. The results for anti-oxidative activity were as follows: Yesan(2.30 mg/mL) > China(2.51 mg/mL) > Muan (2.56 mg/mL) > Yecheon(2.74 mg/mL) > Jeju-do(2.85 mg/mL) > Anmyon-do(2.87 mg/mL) > Deokjeok-do(3.18 mg/mL). In terms of mineral and amino acid contents, the Yesan sample showed the highest levels, respectively, compared with the other samples. Food values such as contents of total phenolics and pyruvic acid were highest in the Jeju-do sample. These results show that the physicochemical characteristics of Allium wakegi Araki were significantly different according to different seed bulb origins.