• Clinical and Experimental Pediatrics
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• v.45 no.12
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• pp.1534-1539
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• 2002

Purpose : This study was designed to exclude radiation in advanced(stage 3, 4) Wilms tumor (WT) by increasing the chance of complete surgical removal with preceding neoadjuvant chemotherapy, thereby reducing the incidence of late effects. Methods : Between December 1998 and July 2002, we conducted neoadjuvant chemotherapy after needle aspiration biopsy on patients who had advanced WT. If needle biopsy was accessible, we conducted neoadjuvant chemotherapy(vincristine, adriamycin, dactinomycin) for 12 weeks and then performed surgical removal, excluded radiation therapy and conducted postoperative chemotherapy (vincristine, dactinomycin${\pm}$adriamycin). In other cases, we firstly conducted the operation and then performed radiation and postoperative chemotherapy. Results : Of the 17 patients diagnosed as WT, 12 patients had an advanced stage of disease. In two of the 12 patients, initial surgical removal was conducted. The median age of patients was 21 months(5-103 months). Of the 10 the patients who received neoadjuvant chemotherapy, eight patients were stage 1, one patient was stage 2, and the other was stage 3 at operation. In nine patients except one with stage 3 disease, we could perform complete surgical resection and therefore could omit radiation. In four cases we could also exclude adriamycin after operation. All but one patient was alive, disease-free, for a median follow-up of 21 months(9-43 months). Conclusion : After neoadjuvant chemotherapy, we could increase the chance of complete tumor resection, exclude radiation and decrease the intensity of postoperative chemotherapy in selected cases. Long term follow-up is needed to determine whether our method would significantly decrease late effects.

• Clinical and Experimental Pediatrics
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• v.45 no.11
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• pp.1411-1416
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• 2002

Purpose : Although the use of intravenous gamma-globulin(IVGG) in Kawasaki disease(KD) is effective in reducing clinical symptoms and coronary artery complications, 20-30% of patients have persistent or recrudescent fever and ongoing clinical symptoms. In these patients, the additional infusion of IVGG is considered. The authors studied the characteristics of patients who received IVGG retreatment, and compared them with the patients who did not need IVGG retreatment, for determination of IVGG retreatment. Methods : We reviewed the medical records of 117 KD patients who could be followed up at least six months. We studied the conventional laboratory findings, electrocardiogram(EKG), signal averaged ECG(SAECG) and echocardiogram. Results : Twenty three patients had early cardiac complications during the six months of follow-up. Four patients had late cardiac complications after six months. The early cardiac complication rate was higher in the IVGG retreatment group than the single infusion group(P<0.0001). The late complication rate was also higher in the retreatment group(P<0.0001). The patients who received methyl-prednisolone(m-PD) pulse therapy had much higher rates of early and late cardiac complications than those who received a single IVGG infusion. Among the clinical data and laboratory findings, only CRP increased significantly in patients who have had the cardiac complications. The IVGG retreatment group had increased CRP than the single infusion group. Conclusion : The patients with increased initial CRP may have an increased incidence of complications and an increased possibility of IVGG retreatment. We thought that retreated KD patients might have inflammations severe enough to need high dose IVGG as shown by high CRP levels, and IVGG retreatment could not prevent coronary artery lesions sufficiently.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.3
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• pp.356-362
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• 2003

The present study was conducted to know the physicochemical properties of non fermented tea and fermented teas with the fermented time of 0 hr (non fermented tea), 10 hrs, 17 hrs (semi-fermented tea), 24 hrs (black tea), respectively The moisture content of non fermented tea, semi fermented, and black tea was 3.01% ~ 3.29%. The contents of reducing sugar, crude lipid, crude protein were increased and that of ascorbic acid was decresed with fermentation. The total contents of those increased as tea was more fermented. The contents of the citric acid and the malic acid were increased with fermentation, but the content of the succinic acid was decreased. However, the total content of organic acid was generally increased with fermentation. The total content of the amino acid was increased with fermentation. In non fermented tea, Thr+theanine, the Asp, and the Glu, were determined in order of content. In semi-fermented tea and black tea, Ter+theanine, Glu, and Asp were determined in order of content. The rate of essential amino acid in the total content of free amino acid was increased with fermentation. The content of theanine was 1.21% in non fermented tea and 1.50% in black tea. The contents of theanine were increased as tea was more fermented. The content of caffein was 3.57% in non fermented tea and 3.55 ~ 3.60% in semi-fermented tea and black tea. These results were inconsistent in the content of caffein. Five kinds of catechin, that is, cathechin, epigallocathechin, epicathechin, epigallocathechin gallate, and epicathechin gallate were extracted. The content of catechin was 14.18% in non fermented tea, but decreased sharply as tea was more fermented.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.3
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• pp.344-352
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• 2006

The purpose of this study was to evaluate whether a daily regimen of green vegetable drink supplementation to male subjects improves the blood pressure and enhances other antioxidant enzyme status, lipid profiles and liver functionalities. Twenty nonsmokers and 19 smokers aged $23{\sim}60$ were given 240 mL of green vegetable drink every day for 8 weeks in addition to their normal diet, and blood samples were drawn before and after the intervention. The 8 weeks of green vegetable drink consumption resulted in a significant decrease of diastolic blood pressure in smokers (p<0.05) as well as in nonsmokers (p<0.01), and systolic blood pressure in smokers (p<0.05). Erythrocyte superoxide dismutase (SOD) activity was significantly increased in both nonsmokers and smokers after the trials. Plasma total cholesterol (TC) level was decreased in smokers and plasma TC and LDL-cholesterol (LDL-C) levels were decreased in nonsmokers while triglyceride (TG) and HDL-cholesterol (HDL-C) was not affected in both nonsmokers and smokers by green vegetable drink consumption. Plasma glutamic pyruvic transaminase (GPT), a marker of liver function was significantly reduced in both nonsmokers and smokers and plasma glutamic oxaloacetic transaminase (GOT) level was significantly reduced in nonsmokers after the supplementation. These results support the hypothesis that green vegetable drink exerts a blood pressure reducing effect and affects not only the activity of antioxidant enzymes, lipid profiles but also plasma GOT and/or GPT levels.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.3
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• pp.278-283
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• 2006

Styela clava was processed by four different kinds of method including FR (fresh S. clava), H1 (heat treated S. clava at $110^{\circ}C$ for 15 min) H2 (heat treated S. clava at $120^{\circ}C$ for 5 min), and FD (freeze dried S. clava). Each S. clava sample was treated with methanol, ethanol, acetone, and water, then antioxidant and anticancer activities of the extracts were evaluated. In extracts from non-dried S. clava (FR, H1, and H2), total extract yield decreased with increasing treated temperature. The extraction yield was in the order of ethanol>methanol>water>acetone among treated solvents. In case of dried S. clava (FR), the extraction yield was lower than non-dried samples, and was in the order of methanol>ethanol>water>acetone. The radical scavenging activity (RSA) of non-dried S. clava (FR, H1, and H2) was in the order of acetone>ethanol>methanol and heat treatment also decreased RSA. RSA of FD was the highest in ethanol extract, while acetone and water extracts did not show RSA. When antioxidant activity was determined by reducing power (RD), methanol extract of FR showed the highest values and heat treatment decreased RD, too. RD of FD was in the order of methanol>ethanol>water>acetone. The acetone extracts from FD showed significant anticancer activity against human colon cancer cell line HT-29. These results indicated that extraction yield and properties of extracts from S. clava were dependent on processing temperature, solvent and/or physicochemical state. The appropriate extraction process should provide some valuable bioactive materials from S. clava.

• Journal of Korean Society of Forest Science
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• v.95 no.3
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• pp.350-357
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• 2006

For the purpose of this study, the characteristics of surface flow through the survey of rainfall intensity and degree of slope on fire sites by using rainfall simulator was examined and analysed. And also the relationship between the amount of surface flow and rainfall intensity, degree of slope and elapsed year after forest fire occurrence influencing on the surface flow were analysed. The results obtained were as follows: 1. The amount of surface flow by year of occurrence of forest fire was increased 2,2 to 3,2 times as rainfall intensity was increased by 30 mm/hr, and 1.5 to 1.9 times as degree of slope was increased by $10^{\circ}$, 2, Even though ground vegetation in forest fire sites was recovered more than 80%, the amount of surface flow in initial rainfall was relatively much and it seemed that vegetation didn't play substantial roles in reducing runoff. 3, The amount of surface flow by rainfall intensity and degree of slope in accordance with elapsed years after forest fire was reduced 22,3% to 41,8% in three years after fire as compared to the first year of fire occurrence. The amount of surface flow were significantly differentiated by rainfall intensity and degree of slope in the first year of fire occurrence and the difference were gradually reduced afterwards. 4. In the analysis on influences of each factors on the amount of surface flow on forest fire sites, the amount of surface flow was significant differences in major impacts of each rainfall intensity, degree of slope and elapsed year after fire and interaction of rainfall intensity ${\times}$ degree of slope and rainfall intensity ${\times}$ elapsed year after fire, but no differences were observed in interaction of degree of slope ${\times}$ elapsed year after tire and rainfall intensity ${\times}$ degree of slope ${\times}$ elapsed year after tire. Rainfall intensity was the most affecting factor on the amount of surface flow and followed by degree of slope and elapsed year after fire.

• Journal of the Korean Society of Food Science and Nutrition
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• v.11 no.1
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• pp.31-36
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• 1982

Sugars and nitrogen contents and physico-chemical properties of ethanol extracts of fresh, dried, and tail ginsengs with different concentrations of the solvent were investigated. The transmittance at 550nm of fresh, dried and tail ginseng extracts (1% D.Wsoln) respectively, and all the extracts were slightly viscous-sticky, brown and pH of 4.8-6.2 Total sugars, sucrose and starch contents of the extracts were decreased with increasing of enthanol concentration as a solvent. Total sugar content of the extracts were decreased in the order of dried, tail and fresh ginseng and sucrose content were decreased in the order of fresh, driedcand tail ginsengs and starch content were decreased in the order of tail, dried and fresh ginsengs. The reducing sugar contents of the extracts were 4.9-3.8 %, 8.6-12.8 % and 7.6-9.1% in fresh, dried and tail ginsengs, respectively. Total nitrogen contents of the extracts were 2.3-4.6% in average and decreased in the order of dried, fresh and tail ginsengs.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.6
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• pp.759-765
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• 2007

This study was conducted to analyze the chemical properties of single.harvested pepper (YW211, YW213), and to investigate the change of kochujang quality by the addition of single-harvested peppers. Capsaicinoids content of YW211 was $271.65{\pm}25.10mg/100g$ and ASTA color value of YW213 was $212.71{\pm}2.38$, which were comparatively higher values than commercial red peppers. Mixed red pepper powder used for kochujang production were prepared with various mixing ratios of commercial red peppers (YY & GR) and single-harvested pepper (YW211 & YW213). Capsaicinoids content of YY, $3.98{\pm}0.24mg/100g$, was increased to $52.61{\pm}8.62mg/100g$ by mixing 30% YW211. ASTA color value of GR was $110.63{\pm}1.89$ and was increased to $130.01{\pm}1.31$ by mixing 30% YW213. The pH values of kochujang added YW211 or YW213 were slowly reduced and acidities were increased during fermentation; however, both values weren't statistically different. The contents of amino nitrogen increased until 60 days, and then decreased thereafter. Reducing sugars were increased considerably until 30 days, and reduced slowly after fermentation for 90 days.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.10
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• pp.1510-1516
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• 2015

The objective of this study was to investigate the quality and sensory characteristics of sweet persimmon mashes and spirits fermented by three different yeasts [Saccharomyces species, labeled as LB (Lalvin BM $4{\times}4$), LD (Lalvin DV10), and UC (Uvaferm CM)]. In the production of sweet persimmon wines, UC had the highest alcohol content of 10.20% (v/v) after 9 days of fermentation (P<0.05). The range of pH after fermentation was 3.63~3.75. The total aerobic bacteria and yeast contents increased until day 3 and then continuously decreased to approximately 8.60 log CFU/mL and 8.20 log CFU/mL, respectively. Reducing sugar contents were 3.37% in UC, 3.91% in LD, and 4.05% in LB after fermentation. Total sugar contents were 4.89% in UC, 6.24% in LD, and 5.47% in LB after fermentation. Two-stage single-pot distillation was conducted to produce sweet persimmon spirits. While conducting second distillation, spirits were collected every 100 mL fraction. The alcohol contents gradually decreased as more fractions were collected. The amounts of acetaldehyde were 226 mg/L for LD, 225 mg/L for LB, and 310 mg/L for UC in the first fraction. LD produced the highest volume (677.8 mL) of alcohol in its body part in comparison with LB (408.0 mL) and UC (445.4 mL). In the descriptive analysis, UC had stronger intensities of sweet aroma, sour aroma and taste, and persimmon flavor (P<0.05). Persimmon characteristics seemed to be well characterized by UC. In conclusion, LD was the most efficient in terms of production cost, whereas UC would be used to produce a more flavorful sweet persimmon spirit.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.5
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• pp.702-708
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• 2015

The aim of this study was to investigate the physicochemical characteristics of commercial Mukeunji product along with its sensory properties. Six different types of commercial Mukeunji products were purchased through an on-line market, and each product had a different fermentation period. General commercial Baechu Kimchi was compared with commercial Mukeunji products in order to standardize quality properties of Mukeunji. As a result, commercial Mukeunji showed a lower pH value (pH 3.96, mean value) than commercial Baechu Kimchi (pH 5.92), whereas commercial Mukeunji samples showed higher acidity and salinity. Color values (L, a, and b) of commercial Mukeunji decreased as the storage period increased. Hardness and thickness of commercial Mukeunji showed a lower range compared to Baechu Kimchi. The reducing sugar content decreased as the storage period of commercial Mukeunji increased. Acetic, lactic, and succinic acids were detected in commercial Mukeunji samples, whereas citric acid and malic acid were additionally detected in Baechu Kimchi. Commercial Mukeunji samples showed lower contents of acetic and succinic acid and higher content of lactic acid than Baechu Kimchi. Commercial Mukeunji samples showed a significant difference in all descriptive sensory attributes except for bitterness. Overall intensity, sourness, moldy odor, redness, sour smell, saltiness, and carbonated taste increased as the storage period increased, whereas cabbage flavor, crispiness, sweetness, firmness, and savory taste decreased as the storage period increased.