• Parasites, Hosts and Diseases
• /
• v.23 no.1
• /
• pp.24-32
• /
• 1985

The worm development and egg laying pattern of Echinostoma hortense (Trematoda; Echinosto-matidae) were studied in albino rats and the brief clinical course was observed in human volunteers. A total of 21 rats were infected with 20~69 metacercariae each and two humans were with 7 and 27 metacercariae, which were collected from the loaches. For recovery of worms, the rats were sacrificed at irregular intervals from the 6th to 150th day after infection and the human volunteers were treated with praziquantel and purged with magnesium salt on the 26~27th day. The stools of the rats and humans were examined for the eggs. The results were as follows: 1. The worm recovery rate from the rats was not affected by the increase of infection time but varied individually; 9.1~50.0% (31.1 % in average). From humans, 14.3% and 37.0% (32.4% in average) of challenged were recovered. 2. In the rats, it was revealed that the worms rapidly grew for the first 14 days to become 7.59mm in average length and 1.17mm in average width but the growth became much slower thereafter until the 150th day; 7.95mm in length on the 21 th day, 9.04mm on the 28th day, 10.21mm on the 49th day and 12. 62mm on the 150th day. During the early stage of infection, the growth of genital organs (male or female) was expressed as sigmoid curves whereas non-genital organs (such as suckers) was simply as straight lines. 3. The prepatent period of this fluke was 10~12 days in the rats and 16~17 days in men. After the start of oviposition, the egg production by the worms remarkably increased, reached maximum on the 32~33th day, followed by decrease thereafter. The maximum value of E.P.G./worm was 390. 4. The major subjective symptoms in human volunteers were abdominal pain and diarrhea during the early stage of infection. The results show that human is as susceptible as the rats to E. hortense infection and the amount of egg production in the rats is greatly affected by the age of worms.

• Horticultural Science & Technology
• /
• v.28 no.6
• /
• pp.980-984
• /
• 2010

Research regarding respiration rate, off-flavor related material and freshness maintenance effect of active MA mini-packaging on perilla leaves has been carried in this study. Respiration rate was highly maintained at high oxygen treatments ($CO_2:O_2:N_2$=0:30:70 and 0:50:50), higher than non-treatment and low oxygen treatments (6:2:92, 0:10:90) during the storage period, and ethylene production was relatively higher. However, off-flavor related materials, acetaldehyde and ethanol production was noticeably low. Weight losses of non-treatment and low-oxygen treatment were about 1.8 and 1.4%, respectively. At the fifth day of storage there was no weight loss. Ascorbic acid content was 13.3 mg/100 g F.W. at the first day of storage. At the third day of storage non-treatment showed the lowest value of ascorbic acid, 8.8 mg/100 g F.W. Ascorbic acid content of active MA treatment gradually decreased without a striking difference as the storage day extended. Chlorophyll content was the lowest at the fifth day of storage with non-treatment, 47.5 (SPAD-502 unit) while the active MA treatment maintained high level of chlorophyll content, 53.0. Sensory evaluation (vision) showed that marketability gradually decreased but was maintained in high oxygen treatments (0:30:70 and 0:50:50), even at the fifth day of storage. Occurrence of off-flavor in non-treatment at the fifth day of storage was extremely low, 2.6; whereas high in high oxygen treatment, 3.4. Active MA packaging maintained freshness two more days at room temperature (about $27^{\circ}C$).

• The Journal of Korean Society for Radiation Therapy
• /
• v.24 no.1
• /
• pp.31-37
• /
• 2012

Purpose: This study evaluated the usefulness of Helmet bolus device using Bolx-II, paraffin wax, solid thermoplastic material in total scalp irradiation. Materials and Methods: Using Rando phantom, we applied Bolx-II (Action Products, USA), paraffin wax (Densply, USA), solid thermoplastic material (Med-Tec, USA) on the whole scalp to make helmet bolus device. Computed tomography (GE, Ultra Light Speed16) images were acquired at 5 mm thickness. Then, we set up the optimum treatment plan and analyzed the variation in density of each bolus (Philips, Pinnacle). To evaluate the dose distribution, Dose-homogeneity index (DHI, $D_{90}/D_{10}$) and Conformity index (CI, $V_{95}/TV$) of Clinical Target Volume (CTV) using Dose-Volume Histogram (DVH) and $V_{20}$, $V_{30}$ of normal brain tissues. we assessed the efficiency of production process by measuring total time taken to produce. Thermoluminescent dosimeters (TLD) were used to verify the accuracy. Results: Density variation value of Bolx-II, paraffin wax, solid thermoplastic material turned out to be $0.952{\pm}0.13g/cm^3$, $0.842{\pm}0.17g/cm^3$, $0.908{\pm}0.24g/cm^3$, respectively. The DHI and CI of each helmet bolus device which used Bolx-II, paraffin wax, solid thermoplastic material were 0.89, 0.85, 0.77 and 0.86, 0.78, 0.74, respectively. The result of Bolx-II was the best. $V_{20}$ and $V_{30}$ of brain tissues were 11.50%, 10.80%, 10.07% and 7.62%, 7.40%, 7.31%, respectively. It took 30, 120, 90 minutes to produce. The measured TLD results were within ${\pm}7%$ of the planned values. Conclusion: The application of helmet bolus which used Bolx-II during total scalp irradiation not only improves homogeneity and conformity of Clinical Target Volume but also takes short time and the production method is simple. Thus, the helmet bolus which used Bolx-II is considered to be useful for the clinical trials.

• Journal of Global Scholars of Marketing Science
• /
• v.20 no.1
• /
• pp.4-14
• /
• 2010

Collaboration strategies entail information sharing and other varied forms of cooperation that are mutually beneficial to the company and stakeholder groups. This study addresses the specific types of collaboration used in the fashion industry while also examining strategies that have been most successful for fashion companies and perceived benefits of collaboration from the customer perspective. In the present study we define fashion companies and brands as collaborators and their partners or stakeholders as collaboratees. We define collaboration as a cooperative relationship where more than two companies, brands or individuals provide customers with beneficial outcomes utilizing their own competitive advantages on an equal basis. Collaboration strategies entail information sharing and other varied forms of cooperation that are mutually beneficial to the company and stakeholder groups. Through collaboration, fashion companies have pursued both tangible differentiation, such as design and technology applications, and intangible differentiation such as emotional and psychological benefits to customers. As a result, collaboration within the fashion industry has become an important, value creating concept. This qualitative study utilized case studies and in-depth interview methodologies to examine customers' attitudes concerning collaboration in the fashion industry. A total of 173 collaboration cases were identified in Korean and international markets from 1998 through December 2008, focusing on fashion companies. Cases were collected from documented data including websites and industry data bases and top ranked portal search sites such as: Rankey.com; Naver, Daum, and Nate; and representative fashion information websites, Samsungdesignnet and Firstviewkorea. Cases were collected between November 2008 and February 2009. Cases were selected for the analysis where one or more partners were associated with the production of fashion products (excluding textile production), retail fashion products, or designer services. Additional collaboration case information was obtained from news articles, periodicals, internet portal sites and fashion information sites as conducted in prior studies (Jeong and Kim 2008; Park and Park 2004; Yoon 2005). In total, 173 cases were selected for analysis that clearly exhibited the benefits and outcomes of collaboration efforts and strategies between fashion companies and stakeholders. Findings show that the overall results show that for both partners (collaborator and collaboratee) participating in collaboration, that the major benefits are reduction of costs and risks by sharing resource such as design power, image, costs, technology and targets, and creation of synergy. Regarding types of collaboration outcomes, product/design was most important (55%), followed by promotion (21%), price (20%), and place (4%). This result shows that collaboration plays an important role in giving life to products and designs, particularly in the fashion industry which seeks for creative and newness. To be successful in collaboration efforts, results of the depth interviews in this study confirm that fashion companies should have a clear objective on why they are doing the collaboration. After setting the objective, they should select collaboratees that match their brand image and target market, make quality co-products that have definite concepts and differentiating factors, and also pay attention to increasing brand awareness. Based on depth interviews with customers, customer benefits were categorized into six factors: pursuit for individual character; pursuit for brand; pursuit for scarcity; pursuit for fashion; pursuit for economic efficiency; and pursuit for sociality. Customers also placed more importance on image, reputation, and trust of brands regarding the cases shown in the interviews. They also commented that strong branding should come first before other marketing strategies. However, success factors recognized by experts and customers in this study showed different results by subcategories. Thus, target customers and target market should be studied from various dimensions to develop appropriate strategies for successful collaboration.

• Journal of the Economic Geographical Society of Korea
• /
• v.9 no.1
• /
• pp.23-38
• /
• 2006

This study attempts to investigate the spatial characteristics of cultural economies of Bukchon in Seoul, where abundant cultural assets exist. This area has been the administrative-political core locale since 14C, therefore, a lot of traditional- and contemporary-cultural facilities are remains, This area possessed unique place characteristics by coexisting traditional and modern cultures, and thus attracted to culture demanders. Recently many economic activities have increased in this area, and most of them are related with the cultural elements of the region, In particular creative retail shops, which produce goods by flexible-specialized production system, have been agglomerated in this area, The goods are designed, produced, and sold at the shop place. Most of them are uniquely designed hand made products, and produced a few amount. The economic value of these products related with the cultural environment of Bukchon. These creative shops emerged at the front of Samcheongdong street in the beginning, and then have diffused into the inside of Samcheongdong street and Hwagae street. The shops have very unique exteriors related with traditional houses in this area, and located on roadsides where are not many passerby. Most owners of the retail stores are highly educated and studied design, and produce goods by themselves at the shops. The reason that they opened their shops in Bukchon is directly related with the unique cultural environment of this area. They hope that more unique and artistic stores join this area so that developed this area as culture and fashion combined area.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.38 no.9
• /
• pp.1145-1152
• /
• 2009

For the utilization of Korean ginseng (Panax ginseng C.A. Meyer) in the functional drink, we prepared the fermented Korean ginseng with mushroom mycelia (Ganoderma lucidum; WG-GL, Hericium erinaceum; WG-HE and Phellinus linteus; WG-PL) by solid culture. A proximate analysis showed that the fermented Korean ginseng contained significantly more crude fat (4.66$\sim$12.02%) than Korean ginseng (WG, 1.61%) whereas crude protein content of WG (13.64%) was higher value than those of the ferments (7.60$\sim$12.57%). When we also evaluated effects of the fermented Korean ginseng on the mitogenic activity, hot-water extract from WG-PL was significantly higher than those of WG or mycelia only fermentation (GL, HE and PL) as analyzed by IL-2 production (1.64-fold of the saline control) and proliferation of splenocytes (1.47-fold). In addition, the lysosomal phosphatase activity (WG-HE; 1.32-fold) and NO/TNF-$\alpha$ production (WG-HE; 2.27-fold of the saline control at 50 ${\mu}g$/mL, WG-PL; 3.56-fold, respectively) from macrophage in the presence of the fermented Korean ginseng were higher than those of WG or mycelia fermentation. These results indicate that hot-water extracts from the fermented Korean ginseng with mushroom mycelia by solid culture contain chemical ingredients different from the Korean ginseng, and that it might provide beneficial immunostimulating activity.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.7
• /
• pp.1125-1132
• /
• 2013

In the kimchi manufacturing process, the starter is cultured on a large-scale and needs to be supplied at a low price to kimchi factories. However, current high costs associated with the culture of lactic acid bacteria for the starter, have led to rising kimchi prices. To solve this problem, the development of a new medium for culturing lactic acid bacteria was studied. The base materials of a this novel medium consisted of Chinese cabbage extract, a carbon source, a nitrogen source, and inorganic salts. The optimal composition of this medium was determined to be 30% Chinese cabbage extract, 2% maltose, 0.25% yeast extract, and $2{\times}$ salt stock (2% sodium acetate trihydrate, 0.8% disodium hydrogen phosphate, 0.8% sodium citrate, 0.8% ammonium sulfate, 0.04% magnesium sulfate, 0.02% manganese sulfate). The newly developed medium was named MFL (medium for lactic acid bacteria). After culture for 24 hr at $30^{\circ}C$, the CFU/mL of Leuconostoc (Leuc.) citreum GR1 in MRS and MFL was $3.41{\times}10^9$ and $7.49{\times}10^9$, respectively. The number of cells in the MFL medium was 2.2 times higher than their number in the MRS media. In a scale-up process using this optimized medium, the fermentation conditions for Leuc. citreum GR1 were tested in a 2 L working volume using a 5 L jar fermentor at $30^{\circ}C$. At an impeller speed of 50 rpm (without pH control), the viable cell count was $8.60{\times}10^9$ CFU/mL. From studies on pH-stat control fermentation, the optimal pH and regulating agent was determined to be 6.8 and NaOH, respectively. At an impeller speed of 50 rpm with pH control, the viable cell count was $11.42{\times}10^9(1.14{\times}10^{10})$ CFU/mL after cultivation for 20 hr - a value was 3.34 times higher than that obtained using the MRS media in biomass production. This MFL media is expected to have economic advantages for the cultivation of Leuc. citreum GR1 as a starter for kimchi production.

• Journal of the Society of Cosmetic Scientists of Korea
• /
• v.45 no.4
• /
• pp.389-397
• /
• 2019

Lysosomes are cellular organelles involved in energy metabolism and intracellular digestion in eukaryotic cells, including protease, nuclease, glycosidase, lipase, and phosphatase. Our previous studies have confirmed that egg white lysosomes had melanin decolorization and reduction activity. However, there have been few studies on skin barrier and skin regeneration as well as inhibition of melanin production by egg white lysosomes on B16F10 melanocyte cell line. In this study, we attempted to identify the effect of lysosome-related organelle extract (LOE) extracted from egg white on the melanin content change and skin barrier enhancement in cells. First, cytotoxicity evaluation was performed on B16F10 melanocyte cell line to confirm the whitening efficacy of LOE. Cytotoxicity by LOE was not observed at 20 mg/mL concentration, but cytotoxicity was observed at 40 mg/mL, and the maximum concentration value was set to 20 mg/mL in all subsequent experiments. LOE samples of 5, 10, 20 mg/mL inhibited melanin production by 61.5 ± 4.0%, 61.4 ± 7.3%, 58.3 ± 8.3%, respectivly, compared to α-MSH, a negative control in melanin contents assay. MITF mRNA expression was reduced by about 39.7 ± 3.2% compared to the α-MSH treatment group. TEER assay using HaCaT showed that LOE increased TEER resistance in a dose-dependent manner, indicating that LOE is involved in strengthening the skin barrier. LOE also increased the TEER resistance under TNF-α treatment. Skin barrier was normally restored by LOE even under the condition of inflammation. LOE had a positive effect on cell division and cell migration promotion, confirmed by the observing the effect of promoting cell migration by LOE through cell migration assay. Taken together, we expect that LOE can be developed as a cosmetic material to enhance has effects on skin regeneration and skin barrier strengthening as well as whitening function if enzyme stabilization and formulation technology are combined.

• Journal of Dairy Science and Biotechnology
• /
• v.33 no.1
• /
• pp.35-46
• /
• 2015

Recently, much attention has been paid to the development of a value-added food category containing probiotics so as to improve human health and prevent diseases. Among various foods, the health benefits of milk and dairy products are known to humanity, and could be attributed to the bioactive components present in milk. In fermented milk products, the health benefits could be due to suitable modulation activities produced by the action of probiotic bacteria. Besides the modification of various milk components, probiotics might also act directly as preventive and therapeutic agents against some severe diseases. Probiotics promote health via their positive effects on the immune response, stimulation of natural immunity, and modulation of the production of antimicrobial peptides, cytokines, and so on. Whey proteins, a byproduct of cheese production could also have anticarcinogenic, immunostimulatory, antimicrobial, and health-promoting activities such as improving insulin sensitivity and reducing fat deposition. Therefore, milk and dairy products containing probiotics could provide various opportunities in the field of functional foods. Additionally, these functional foods may be important in the human diet and may help improve human health and prevent diseases.

• Horticultural Science & Technology
• /
• v.31 no.4
• /
• pp.437-446
• /
• 2013

This study was conducted for three years (2007, 2009, and 2010) to investigate the changes in fruit quality during maturation, and the quality and storage ability of fruits harvested at different times of 'Fuji' apple in Daegu region with a high air temperature during the fall season. Changes in apple fruit quality during the maturation period were investigated from 120-135 days to 183-198 days after full bloom. In comparing quality and storage ability of fruits harvested at different times, fruits harvested more than 180 days after full bloom were used. During the maturation period, poor coloring was the problem for 'Fuji' apple in Daegu region by the high air temperature about $20^{\circ}C$. In comparing quality of fruits harvested at different times, the soluble solid contents and hunter a value were increased by the extended harvest time. Fruit weight during harvest was not affected by different harvest time, while the fruit firmness and titratable acidity during harvest were decreased critically when the freezing damage happened. Ethylene production, fruit firmness, and titratable acidity during cold storage for twenty weeks did not differ according to the different harvest time. Soluble solid contents of fruits harvested at 216 days after full bloom in 2009 were similar at the time of harvest and cold storage. For fruits harvested at 201 days after full bloom, soluble solid content during cold storage was higher than during harvest time. However fruit firmness, soluble solid content, and titratable acidity after cold storage of fruit harvested after freezing damage was lower than those of the fruit harvested before freezing damage. The results show that the extended harvest time of 'Fuji' apples about 2-4 weeks from 180-200 days after full bloom in area with above-air temperature during fall season was seemed to be beneficial to enhancing soluble solid contents and fruit red color, but harvesting after the middle of November was dangerous because minimum air temperature began to fall under $-3.0^{\circ}C$.