• Korean Journal of Human Ecology
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• v.2 no.2
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• pp.29-38
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• 1999

저항전분(RS)은 건강한 사람의 소장에서 소화되지 않는 전분이나 전분질 식품의 부분이다. 저항전분은 4가지 형태로 구분하는데 RS 1은 물리적으로 효소와 만나지 않는 부분, RS 2는 생전분으로 감자, 바나나와 고아밀로오스 옥수수전분, RS 3는 노화된 전분 그리고 RS 4는 화학적으로 변성시킨 전분이다. RS 함량은 열에 안정한 $\alpha$ -아밀라아제나 pancreatin, pancreatic $\alpha$ -아밀라아제와 미생물에서 분리된 아밀라아제 등을 이용한 몇 가지 방법에 의해 분석되고 있다. RS는 대장에서 미생물에 의해 발효되어 단쇄지방산을 생성하는데 특히 부티릭산이 생성된다. 아세트산이나 프로피온산은 간의 대사에 영향을 주며 부티릭산은 항 종양(항 대장암) 특성이 있다. RS는 소화가 되지 않아 저열량원이므로 당뇨병 환자나 운동에 의한 혈당 조절이 필요할 때 조절능력을 갖는다. RS가 건강에 중요한 인자임이 알려지면, 건강을 위해 매일 섭취량의 증가를 권장해야 할 것이다.

• Journal of the Korean Institute of Rural Architecture
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• v.18 no.4
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• pp.9-16
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• 2016

Since 2000, family tour has increased a lot by effect of five-day workweek in South Korea. So, it became much needed road station. however road station's facilities are lacking. Recently, there is a growing emphasis on rural regional activation. So the government is concentrating in rural policy. In Japan case study, Road Station(RS, Michinoeki) make regional activation by Road station service. Rs is rest area for motor driver in rural area. In general, it is construct at rural roads, not a highway. In this paper, we hope to take a lesson from the RS case study. 2015, 2016, in japan, we visited to 7 case study and interviewed to a staff. As a result, In Japan's Rs was offering convenient services to motor driver and raising farmers's profits by selling local produce. The aim of that this paper is to suggest to Korean Type's Rs. There are five results from this paper as follows : First, Japan Rs, it works well to improve in regional activation in rural area. Two, Also Rs has to community facilities attached to the culture, welfare, library etc. Three, 5 Korean Type Rs can sort out. There are Community type, Joint tourism type, 6th industrialization type, Urban-Rural Interchange type, Shopping center type. This RS is introduced to Korea hopes to contribute to the regional activation in rural area.

• Food Science and Preservation
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• v.20 no.4
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• pp.539-545
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• 2013

Effects of RS4 type resistant corn starch on the quality characteristics of cookies were investigated by physicochemical, instrumental and sensory evaluation. The resistant starch was made by cross-linking of corn starch as following; corn starch slurry was annealed at pH 2.0 and $50^{\circ}C$ for 2 h followed by the cross-linking reaction. The cross-linking reaction was performed at $50^{\circ}C$ for 12 h in the presence of 1.2%/st.ds NaOH, 10%/st.ds sodium sulfate and 10%/st.ds of sodium trimetaphosphate (STMP)/sodium tripolyphosphate (STPP) mixture. Dietary fiber content of the resistant starch was estimated to be 73.8% by the AOAC method. For quality characteristics, dough pH decreased with the increase of the resistant starch content and spread factor decreased a little at 20% of the resistant starch. The moisture content and L value of cookies increased with the increase of the resistant starch content. However, the hardness and fracturability decreased with the increase of the resistant starch content. In the sensory evaluation, no significant differences were observed between the two cookies with or without the resistant starch. The results of this study suggest that the RS4 type resistant corn starch can be a good ingredient to increase dietary fiber content in cookies without changes of their qualities.

• Food Science and Biotechnology
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• v.14 no.1
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• pp.32-38
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• 2005

Effects of acid and ${\alpha}$-amylase on resistant starches including retrograded RS3 and cross-linked RS4 prepared from normal maize starch were investigated. Acid and ${\alpha}$-amylase hydrolytic patterns of RS3 were similar, while those of native starch and RS4 differed. Acid hydrolysis rate of RS3 was markedly higher at initial stage, then slowly decreased up to 20 days, whereas that of RS4 increased continuously. The sizes of acid- and ${\alpha}$-amylase-treated RS3 residues decreased, but those of RS4 remained unchanged. X-ray patterns of all treated residues did not change; however, the peak intensities increased. Swelling power of RS3 increased to 150% at $95^{\circ}C$, whereas that of RS4 differed depending on the treatment condition. Swelling power of acid-treated RS4 residue increased markedly, but that of ${\alpha}$-amylase-treated one remained constant. Gel filtration chromatography profiles of untreated RS3 and RS4 residues were similar, whereas that of acid-treated RS4 residue was different from them. RS showed different hydrolytic behavior by acid and ${\alpha}$-amylase depending on the type, and susceptibility of RS3 was higher than that of RS4.

• Korean journal of food and cookery science
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• v.32 no.3
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• pp.253-260
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• 2016

Purpose: To develop fat-free dressing containing a resistant starch (RS) as a dietary fiber, the viscosity and stability of various type RSes prepared from wheat, maize, potato, rice, waxy rice, and amaranth starches were investigated by using Brookfield viscometer. The shape of RS granule in the dressing during storage was also observed. Methods: The viscosity of fat free dressing with different retrograded RS3 (RS3V) prepared from waxy rice starch with 0.1% lemon vinegar and ascorbate mixed solution had higher RS3 that was maintained constant during storage. Annealing and heating prior to cross-linking, and heating after cross-linking increased RS level of RS4 type starches. Results: The viscosities and stabilities of dressings with RS were different depending on starch sources and RS preparation conditions. The heated RS4 (HRS4) increased in viscosity and stability with RS4 addition. Especially the fat-free dressings with HRS4 prepared from rice and waxy rice starches maintained stability regardless of separation after one month storage with only 7% separation after 6 month storages. The shape of RS4 granule in acidic medium of dressing did not change until 6 months. Conclusion: In this study, RS4 made by the rice and waxy rice starches showed high viscosity and maintained stability of the fat-free dressings during storage.

• Biomedical Science Letters
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• v.15 no.1
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• pp.101-103
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• 2009

The hepatocyte nuclear factor-$4{\alpha}$ (HNF-$4{\alpha}$), transcription factor involved in the regulation of serum lipid and glucose levels, has recently been reported to be associated with type 2 diabetes. Therefore, we investigated the genotype for the rs1884614 of HNF-$4{\alpha}$ gene in Korean population and compared genotype of patients with control group. 100 patients (Male 63, Female 37), who previously underwent type 2 diabetes (T2DM) and 100 controls (Male 36, Female 64) participated in this study. According to our present study there was no association between rs1884614 polymorphism in HNF-$4{\alpha}$ gene and T2DM in Koreans although other reports showed that HNF-$4{\alpha}$ polymorphisms might be associated with the pathogenesis of T2DM in Pima Indians et al. We assume that this finding should contribute to understanding of type 2 diabetes in Korean population in detail at genetic level.

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.659-665
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• 2006

The effects of resistant starches on the quality characteristics of cookies were investigated by the physicochemical, instrumental and sensory properties of RS-added flours and cookies. Retrograded RS3 by autoclaving-cooling cycle and cross-linked RS4 after annealing treatment were used. The protein content of RS-added flour decreased, but the ash content of RS4-added flour increased slightly with increasing RS content. The RS levels of wheat flour, RS3- and RS4-added flours were 7.0%, 9.6-13.4% and 11.5-17.9%, respectively. The swelling powers of RS-added flours at 80$^{\circ}C$ decreased, but the solubility of RS3-added flour increased by 2-3 fold compared to that of control flour. Initial pasting temperature increased, but peak, holding, and final viscosities decreased with increasing RS content. The retrogradation degree of RS-added flours was lowered, because of the decreased consistency and breakdown viscosity. The yellowness of RS3-added flour increased with increasing RS3 content which induced browning reaction during baking. On the sensory test, RS-added cookies were significantly different in shape, color and overall quality (p<0.05), and their texture also affected. Overall quality was higher in peanut cookies than in AACC standard cookies and RS addition (up to 30%, w/w), regardless of the RS type, improved the cookie quality.

• Journal of Korean Neurosurgical Society
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• v.66 no.4
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• pp.409-417
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• 2023

Objective : The association between boule (BOLL) and endothelin receptor type A (EDNRA) loci and intracranial aneurysm (IA) formation has been reported via genome-wide association studies. We sought to identify genome-wide interactions involving BOLL and EDNRA loci for IA in a Korean adult cohort. Methods : Genome-wide pairwise interaction analyses of BOLL and EDNRA involving 250 patients with IA and 296 controls were performed using the additive effect model after adjusting for confounding factors. Results : Among 512575 single-nucleotide polymorphisms (SNPs), 23 and 11 common SNPs suggested a genome-wide interaction threshold (p<1.25×10^-8) involving rs700651 (BOLL) and rs6841581 (EDNRA). Rather than singe SNP effect of BOLL or EDNRA on IA development, they showed a synergistic effect on IA formation via multifactorial pair-wise interactions. The rs1105980 of PTCH1 gene showed the most significant interaction with rs700651 (natural log-transformed odds ratio [lnOR], 1.53; p=6.41×10^-11). The rs74585958 of RYK gene interacted strongly with rs6841581 (lnOR, -19.91; p=1.64×10^-9). Although, there was no direct interaction between BOLL and EDNRA variants, two EDNRA-interacting gene variants of TNIK (rs11925024 and rs1231) and FTO (rs9302654), and one BOLL-interacting METTL4 gene variant (rs549315) exhibited marginal interaction with BOLL gene. Conclusion : BOLL or EDNRA may have a synergistic effect on IA formation via multifactorial pair-wise interactions.

• Journal of Chest Surgery
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• v.18 no.2
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• pp.157-164
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• 1985

Our series comprised 68 patients of ventricular septal defect who underwent open heart surgery at the Department of Thoracic and Cardiovascular Surgery, School of Medicine, Kyungpook National University, from January, 1980 to September, 1984. Of the 68 patients, 47 patients were male [69.1%] and 21 patients were female [30.9%]. Their age ranged from 3 years to 27 years, and the mean age was 10.1 years. Upon Kirklin`s anatomical classification, type I constituted 29.4%, type II 69.1%, type III 1.5%, and type IV 1%. The cardiac anomalies associated with ventricular septal defect were 21 in all; 5 PS, 4 Aortic insufficiency, 2 ASD, 4 Patent foramen ovale, and 1 Patent ductus arteriosus. Upon the data of cardiac catheterization, most of the patients had Qp/Qs of 1.4-1.8, Pp/Ps of 0.25 or less and Rp/Rs of 0.25 or less. There was no significant correlationship between the rate of operative complication & mortality and the increase of Qp/Qs, Pp/Ps, and Rp/Rs. The values of Qp/Qs, Pp/Ps and Rp/Rs were correspondingly increased according to increment of the defect size. 20 patients developed postoperative complications, such as 4 acute respiratory failure, 3 reexploration due to massive bleeding, 1 low cardiac output, 1 patch detachment, and 2 air embolism. Operative mortality rate was 7.4% [5 cases] among 68 patients.

• Preventive Nutrition and Food Science
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• v.4 no.4
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• pp.215-220
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• 1999

The Physical properties of corn starch were investigated by scanning electron microscopy, X-ray diffractometry and differential scanning calorimetry during the formation of enzyme-resistant starch(RS). Samples were studied in their native states and after annealing at 50, 55, 60 and 65℃ in excess water(starch : water=1:3) for 48hr. Starch granules became smaller and more rounded after annealing than in their native state. Annealing did not change the X-ray profile of native corn starch. After autoclaving-cooling cycles, native starch lost most of its crystallinity but annealed ones showed some of their crystallinity left as diffuse or poor B-type, which didn't relate to increasing Rs yields. During formation of RS, however, both native and annealed starches changed their X-ray profile from A-type to poor B-type of retrograded amylose. Annealing caused an increase in gelatinization temperature and enthalpy, but a narrowing of gelatinization temperature range. Only starch annealed at 65℃, however, showed a decrease in enthalpy even though its gelatinization temperature increased, which appeared to be due to the partial gelatinization in the amorphous region during annealing. Peak height index(PHI), the ratio of ΔH to Ti-To, increased by annealing. PHI values, therefore, showed the possibility as an indicator to predict RS yield which cannot be differentiated by differential scanning calorimetry and X-ray diffraction data.