• Journal of Life Science
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• v.15 no.5 s.72
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• pp.809-818
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• 2005

The effects of fermented chaga mushroom (Inonotus obliquus) on the concentrations of serum glucose, insulin, lipids and lipid peroxidation in streptozotocin (STZ)-induced diabetic rats were investigated. Rats were fed a semisynthetic diet supplemented with 50 g/kg chaga mushroom powder (the CM group) and fermented chaga mushroom powder (the FCM group), and no supplemented (the control group) for 3 weeks. The polysaccharide concentrations were CM by $42.9\%$ and FCM by $ 39.1\%$, and the total polyphenol concentrations were CM by $ 0.80\%$ and FCM by $0.91\%$. Feed intakes and water consumption, serum glucose, insulin, triglyceride, and blood urea nitrogen concentrations were significantly lower in the FCM group than in both the CM and control groups. The activities of AST and ALT were also significantly lower in the FCM group than in the control group. No significant differences were detected with regard to the serum cholesterol and creatinine concentrations among the experimental groups. Lipid peroxidations in hepatic homogenate, microsomal and mitochondrial subcellular and pancreas were significantly lowered by the administration of FCM in the STZ-diabetic rats. Hepatic glutathione concentrations, which is closely associated with antioxidant system, was significantly higher in the FCM group than in the control group, indicating a marked effect of FCM administration on the endogenous antioxidant system. However, CM treatment showed a moderate antioxidative activity in the STZ-diabetic rats. Our results indicate that fermented chaga mushroom exert hypoglycemic and antioxidative effects in type 1 diabetes mellitus.

• Food Science and Preservation
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• v.9 no.3
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• pp.271-276
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• 2002

To develop a wrapping film, which suppresses the microbial decay through the storage and prolongs the selflife of fruits and vegetables, the antimicrobial packaging films were prepared and applied to the preservation of strtwberries and cucumbers. Low density polyethylene(LDPE) film of 50㎛ thickness was faricated with 1% of Scutellariae baicalensis extract. The LDPE film impregnated with Scutellariae baicalensis extract showed antimicrobial activity on the disk test against Bacillus cereus, Escherchia coli and Fusarium sp.. The antimicrobial film changed the color and light transmittance, but did not affect heat shrinkage, mechanical tensile strength and wattability. Strawberries and cucumbers were separately wrapped with packaging films in the state of closely-adhered packaging as well as modified atmosphere packaging(MAP). The wrapped strawberries and cucumbers were stored for 21 days at 5$\^{C}$ and for 40 days at l0$\^{C}$, respectively. For the packaged strawberries and cucumbers at 5$\^{C}$ and 10$\^{C}$, the LDPE film impregnated with Scutellariae baicalensis extract showed the reduced growth of total aerobic bacteria, molds and yeasts and did not give any negative effect on other quality attributes during storage in comparison with conttrol film without any additive.

• Sleep Medicine and Psychophysiology
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• v.24 no.1
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• pp.32-37
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• 2017

Objectives: A supine sleep position increases sleep apneas compared to non-supine positions in obstructive sleep apnea syndrome (OSAS). However, supine position time (SPT) is not highly associated with apnea-hypopnea index (AHI) in OSAS. We evaluated the correlation among sleep-related variables and SPT in OSAS. Methods: A total of 365 men with OSAS were enrolled in this study. We analyzed how SPT was correlated with demographic data, sleep structure-related variables, OSAS-related variables and heart rate variability (HRV). Multiple linear regression analysis was conducted to investigate the factors that affected SPT. Results: SPT had the most significant correlation with total sleep time (TST ; r = 0.443, p < 0.001), followed by sleep efficiency (SE ; r = 0.300, p < 0.001). Snoring time (r = 0.238, p < 0.001), time at < 90% SpO2 (r = 0.188, p < 0.001), apnea-hypopnea index (AHI ; r = 0.180, p = 0.001) and oxygen desaturation index (ODI ; r = 0.149, p = 0.004) were significantly correlated with SPT. Multiple regression analysis revealed that TST (t = 7.781, p < 0.001), snoring time (t = 3.794, p < 0.001), AHI (t = 3.768, p < 0.001) and NN50 count (t = 1.993, p = 0.047) were associated with SPT. Conclusion: SPT was more highly associated with sleep structure-related parameters than OSAS-related variables. SPT was correlated with TST, SE, AHI, snoring time and NN50 count. This suggests that SPT is likely to be determined by sleep structure, HRV and the severity of OSAS.

• Journal of the Institute of Electronics Engineers of Korea SP
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• v.44 no.4 s.316
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• pp.60-69
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• 2007

The human eye usually experiences a loss of color sensitivity when it is subjected to high levels of luminance, and perceives a discrepancy in color between high and normal-luminance displays, generally known as a hue shift. Accordingly, this paper models the hue-shift phenomenon and proposes a hue-correction method to provide perceptual matching between high and normal-luminance displays. The value of hue-shift is determined by perceived hue matching experiments. At first the phenomenon is observed at three lightness levels, that is, the ratio of luminance is the same between high and normal-luminance display when the perceived hue matching experiments we performed. To quantify the hue-shift phenomenon for the whole hue angle, color patches with the same lightness are first created and equally spaced inside the hue angle. These patches are then displayed one-by-one on both displays with the ratio of luminance between two displays. Next, the hue value for each patch appearing on the high-luminance display is adjusted by observers until the perceived hue for the patches on both displays appears the same visually. After obtaining the hue-shift values, these values are fit piecewise to allow shifted-hue amounts to be approximately determined for arbitrary hue values of pixels in a high-luminance display and then used for correction. Essentially, input RGB values of an image is converted to CIELAB values, and then, LCh (lightness, chroma, and hue) values are calculated to obtain the hue values for all the pixels. These hue values are shifted according to the amount calculated by the functions of the hue-shift model. Finally, the corrected CIELAB values are calculated from corrected hue values, after that, output RGB values for all pixels are estimated. For evaluation, an observer's preference test was performed with hue-shift results and Almost observers conclude that the images from hue-shift model were visually matched with images on normal luminance display.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.1
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• pp.89-95
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• 2013

Biological and functional characteristics of lactic acid bacteria (LAB) were investigated in mustard stem/leaf kimchi (MK), cabbage kimchi (CK), young radish kimchi (YRK), and cubed radish kimchi (CRK). LAB of young radish kimchi were mainly composed of bacilli in contrast to the other kimchi. 89.2% LAB isolated from all kimchi harbored plasmids. However, LAB had an average of $4.1{\pm}0.5$ plasmid bands in YRK, more than MK, CK, and CRK. Exopolysaccharides were produced by 10.9~11.1% of LAB, and were especially by LAB isolated from radish kimchi. A significant percentage of LAB (69.5%) had antibacterial activity against one sensitive strain or more. LAB from CK, YRK and CRK had antimicrobial activities against Bacillus sp., Listeria monocytogenes, and Salmonella Typhimurium, while the LAB from MK had activities against Vibrio parahaemolyticus higher than those from the other kimchi. In YRK and CRK, acid-tolerant LAB were twice as prevalent as those in MK and CK. Bile-tolerant LAB isolated from CRK were more prevalent than other kimchi. When $10^8$ CFU of LAB were added to Caco-2 cells, 12.1% of LAB isolated from all kimchi showed similar adherent activity to Lactobacillus rhamnosus GG. LAB of MK particularly adhered to Caco-2 cells, 2.0~4.1 fold higher than LAB in the other kimchi. From these results, biological and functional characteristics of LAB varied according to the type of kimchi and LAB existing in kimchi were limited to their respective species.

• Korean Journal of Acupuncture
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• v.29 no.2
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• pp.179-187
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• 2012

Objectives : Since acupuncture was accepted as an useful therapy for the drug addiction, a lot of studies about acupuncture have been carried out. This study was performed to review the articles about morphine addiction which used acupuncture as a treatment and to interpret the use of acupoints from the viewpoint of Six-meridian (Yuk Gyeong, three yin and three yang) theory. Methods : The authors searched 255 articles in PubMed with the key word of "morphine, acupuncture" and 629 articles in KISS (Koreanstudies Information Service System) with the key word of "morphine". The articles written in English only were included. The articles related with morphine (abuse, dependence, sensitization, addiction, intake, withdrawal sign, withdrawal syndrome, reinstatement, craving) only were included. The articles which used manual- or electro-acupuncture only were included and auricular acupuncture was excluded. Both of clinical and experimental study were reivewed. Results : The most frequently used acupoint was ST36-SP6 (electroacupuncture), and the second was HT7. LI4 was the third, and BL23 and PC6 were also used. Conclusions : The acupoints used in the morphine study seem to influence the brain through diverse mechanisms and it is thought that control of the reaction against stress appears to be related with these mechanisms.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.807-819
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• 2012

To evaluate the functional characteristic and availability for drinking of the fermented Smilax china leaf tea by using different microbial species, various fermented leaf tea was prepared by non-fermentation (C), or the fermentation of Saccharomyces cerevisiae (S), Bacillus sp. (B), Bifidobacterium bifidus (L), Monascus pilosus (M) and Aspergilus oryzae (A), and sensory and antioxidant parameter of each brewed tea was observed. The color of the A tea was red, but the other teas were yellow in color. Furthermore, the aesthetic quality of the A and M tea was 3.95 and 3.30 point, respectively, and other teas (2.55~2.28) were similar to that of the C tea. TP of fermented tea water extract was lower than that of the C, although TF was not significantly different between the fermented and non-fermented tea. Especially, TF of the A tea was significantly lower than those of the other teas. The range of EDA ($1mg/m{\ell}$) of water and ethanol extracts of tea C and the fermented teas was 19.25~22.48%; however, tea A was only 8.04~12.49%. In addition, FRAP, FICA and LPOIA of teas were not significantly different between the fermented and non-fermented teas. On the other hand, XOIA and AOIA of tea ethanol extracts were slightly higher than those of water extracts. XOIA of water extract derived from the teas was 4.83~9.20%, while ethanol extract of these was 9.00~19.00%. However, XOIA of B and L teas water extract was not detected. Furthermore, AOIA of fermented tea water extract (30.17~48.52%) were lower than those of ethanol extract (44.09~66.93%). In this study, interestingly, antioxidant parameters, such as FRAP, FICA, LPOIA and AOIA, of the A tea water extract (0.1%) was higher than that of the other tea in spite of high decreasing rate in the contents of TP and TF. Therefore, above results imply the possibility of fermented Smilax china leaf tea as a functional food.

• Korean journal of food and cookery science
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• v.13 no.4
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• pp.462-471
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• 1997

Effect of citron on Dongchimi (watery radish kimchi) fermentation was investigated by sensory evaluation and the measurement of non-volatile organic acids, soluble pectin, and the texture during fermentation up to 36 days. Dongchimi with various levels of citron (0, 1, 2, 4, 6％) was fermented at 10$^{\circ}C$. In sensory evaluation, citron-added Dongchimi showed the higher scores in most characteristics than Dongchimi without citron in which Dongchimi with 2％ citron was the most preferable. The non-volatile organic acids of Dongchimi were identified as lactic acid, oxalic acid, succinic acid, malic acid, and citric acid. There were significant changes in the contents of lactic acid, succinic acid, malic acid, and citric acid during fermentation. Generally, the content of hydrochloric acid-soluble pectin (HSP) of Dongchimi occupied the higher ratio in the total soluble pectin content. Generally, the content of hot water-soluble pectin (HWSP) of Dongchimi decreased and that of sodium hexametaphosphate-soluble pectin (NaSP) increased during fermentation. The hardness of radish in Dongchimi showed the highest score on 23$\^$rd/ day and decreased thereafter.

• Journal of Animal Environmental Science
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• v.11 no.2
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• pp.135-146
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• 2005

This study was carried out to investigate the effect of Synechocystis sp. KACC 91007 when added to a pig slurry or pig liquid fertilizer (PLF) on germination index (GI) of Chinese cabbage. The preliminary experiment involved the screening of inoculant levels which were; 0.05, 0.1, 0.2, and $0.3\%$, respectively. The $0.05\%$ level of inoculant was selected based on low phytotoxicity and high GI.. The PLF underwent a 107 day aerobic and anoxic processing conditions. The T-N, T-P, $NH_4$, and $NO_3-N$ concentrations of the untreated pig slurry were; 2,873, 753, 1,441.6, and 16.48 ppm, respectively. Using aerobic processing treatment, the fertilizer value of the PLF was 3,672, 164, 183.87, and 21.97 ppm, respectively. In contrast, the fertilizer value of the PLF processed under anoxic condition was reduced to 1,261, 68, 161, and 16.87 ppm. The GI value of the untreated PLF under aerobic and anoxic processing condition was 83 and $40.4^{*}\%$, respectively. With the addition of the $0.05\%$ microbial inoculant, the GI improved by more than 40 and $50\%$ respectively, when the PLF was processed under anoxic and aerobic conditions. The above findings proved that the aerobic processing of PLF for 107 days was better than anoxic and yielded higher T-N which is a macro-nutrient fertilizer material. Consequently, the addition of $0.05\%$ microbial inoculant resulted to a higher GI of the Chinese cabbage specifically under aerobic processing condition.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.20 no.2
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• pp.78-91
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• 2015

Macrobenthic community was studied at 87 stations including intertidal and subtidal area in Yoja Bay, south coast of Korea in summer season of July 2001. Duplicate sediment samples were taken using a van Veen grab ($0.1m^2$) in each station. Mud facies of the sediments were widly distributed in the bay. And relatively high content of sand was shown in the Bulgyo-cheon stream estuary. A total of 274 species was occurred with a mean density of $2,346ind./m^2$ and a mean biomass of $78.2g/m^2$. The polychaetes were species- and density-dominant faunal group with a total of 122 species (44.5% of the total number of species), and mean density of $1,543ind./m^2$ (65.8% of the mean density). Meanwhile, molluscs were biomass-dominant faunal group with $44.4g/m^2$. Bio-Env. analysis showed that the combination of bottom salinity and sand content of the surface sediments was highly correlated to the major macrobenthic communities. The macrobenthic species number, decreasing toward inner bay from mouth of the bay, was significantly correlated to the sediment environmental variables and bottom water salinity. The spatial distribution of abundance showed significant correlation to the sand and mud contents and mean grain size of the surface sediments. Major dominant species were Minuspio japonica (polychaete) with a mean density of $1,167ind./m^2$ at upper part of the bay where salinity was low and Eriopisella sechellensis (amphipod) with $152ind./m^2$ in central part of the bay. Species diversity (H') was $3.0{\leq}$ in the mouth part of the bay and ranged 2.0-3.0 in the inner part of the bay, which showed a significant positive correlation to bottom salinity. Total number of species also showed significant correlations to the sediment composition and bottom salinity. Based on the cluster analysis the macrobenthic community of the bay was classified into five station groups from the bay mouth toward the inner part of the bay depending on the species composition. From the SIMPER analysis Minuspio japonica, Eriopisella sechellensis and Sternaspis scutata mainly contributed to the classification of station group. These results suggested that the macrobenthic communities of the bay were mainly influenced by bottom salinity together with sediment composition, and that the studies of spatial distributions of major dominant species and benthic communities should be conducted continuously to monitor the Yeoja Bay benthic environment.