• 대한치과보철학회지
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• 제45권3호
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• pp.382-388
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• 2007

Statement of problem. The role of calcium sulfate in stimulating the growth of gingival soft tissue has been reported in few studies. Such a unique property of calcium sulfate could serve as a trouble-solving broker in compensating for the lack of soft tissues in various oral surgeries. Purpose. The purpose of this study was to compare the proliferating activities of human gingival fibroblasts seeded on various bone graft barrier materials of calcium sulfate, collagen, and polytetrafluorethylene (PTFE). Material and methods. Two calcium sulfates ($CAPSET^{(R)}$. and $CalForma^{(R)}$, Lifecore Biomedical Inc., St. Paul, Minnesota, USA), a resorbable natural collagen ($Bio-Gide^{(R)}$, Geistlich Pharma Ag., Wolhusen, Switzerland), and a non-resorbable PTFE ($TefGen-FD^{(R)}$, Lifecore Biomedical Inc., St. Paul, Minnesota, USA) served as the human gingival fibroblasts' substrates and comprised the four experimental groups, whereas the untreated floors of culture plastics were used in the control group, in this study. Cells were trypsinized, seeded, and incubated for 48 h. The proliferating activities of fibroblasts were determined by XTT and SRB assay and absorbance (optical density, OD) was measured. One-way ANOVA was used to analyze the differences in the mean OD values between the groups of CAPSET, CalForma, Bio-Gide, TefGen, and the control (p<0.05). Results. From the XTT assay, the mean OD value of the control group, the highest, was significantly greater than that of any of the four experimental groups followed by CalForma, CAPSET, TefGen, and Bio-Gide. Further, the mean OD value of CalForma, was significantly greater compared to that of Bio-Gide. From the SRB assay, Calforma showed the highest mean OD value, which was significantly greater than that of any other groups, followed by the control, CAPSET, Bio-Gide, and TefGen. The mean OD values of both the control and CAPSET were significantly greater compared to that of TefGen (p<0.05). Conclusion. Assessment of the viability and proliferation of cultured fibroblasts seeded and incubated for 48 h on various barrier-material substrates using XTT and SRB assay showed that calcium sulfate $CalForma^{(R)}$ promotes the proliferating activity of human gingival fibroblasts.

• Asian Journal of Atmospheric Environment
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• 제7권2호
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• pp.72-84
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• 2013

In the study, pollution levels of indoor polycyclic aromatic hydrocarbons (PAHs) in public facilities (vapor phase or particulate phase) were evaluated, and a health risk assessment (HRA) was carried out based on exposure scenarios. Public facilities in Korea covered by the law, including underground subway stations, funeral halls, child care facilities, internet cafes (PC-rooms), and exhibition facilities (6 locations for each type of facility, for a total of 48 locations), were investigated for indoor assessment. For the HRA, individual excess cancer risk (ECR) was estimated by applying main toxic equivalency factor (TEF) values suggested in previous studies. Among the eight public facilities, internet cafes showed the highest average $PM_{2.5}$ concentration at $110.0{\mu}g/m^3$ (range: $83.5-138.5{\mu}g/m^3$). When assuming a risk of facility exposure time based upon the results of the surveys for each public facility, the excess cancer risk using the benzo(a)pyrene indicator assessment method was estimated to be $10^{-7}-10^{-6}$ levels for each facility. Based on the risk associated with various TEF values, the excess cancer risk based upon the seven types cancer EPA (1993) and Malcolm & Dobson's (1994) assessment method was estimated to be $10^{-7}-10^{-5}$ for each facility. The excess cancer risk estimated from the TEF EPA (2010) assessment was the highest: $10^{-7}-10^{-4}$ for each facility. This is due to the 10-fold difference between the TEF of dibenzo(a,e)fluoranthene in 2010 and in 1994. The internet cafes where smoking was the clear pollutant showed the highest risk level of $10^{-4}$, which exceeded the World Health Organization's recommended risk of $1{\times}10^{-6}$. All facilities, with the exception of internet cafes, showed a $10^{-6}$ risk level. However, when the TEFs values of the US EPA (2010) were applied, the risk of most facilities in this study exceeded $1{\times}10^{-6}$.

• 분석과학
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• 제23권6호
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• pp.595-606
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• 2010

4년 동안(2004-2007) 국내 유통중인 식품 총 221건을 구입하여 다이옥신류(PCDD/DF + 다이옥신유사 PCBs)를 동위원소희석법을 이용하여 분석하였고, 한국인의 다이옥신 1일 노출량을 산출하였다. 식품 중 다이옥신류의 검출량은 2004년과 2005년은 오염도 자료에 1998 WHO TEF값을, 2006년부터는 오염도 자료에 2005 WHO TEF값을 사용하여 다이옥신류 함량을 산출하였으며, 평균 검출량은 백미는 < 0.01 pg TEQ/g, 소고기 0.13 pg TEQ/g, 돼지고기 0.07 pg TEQ/g, 닭고기 0.04 pg TEQ/g, 우유 0.04 pg TEQ/g, 치즈 0.05 pg TEQ/g, 계란(노른자)는 0.13 pg TEQ/g, 수산물 중 고등어는 1.35 pg TEQ/g, 삼치 1.03 pg TEQ/g, 갈치 1.00 pg TEQ/g, 조기 0.16 pg TEQ/g, 명태 0.11 pg TEQ/g, 장어 0.52 pg TEQ/g, 굴 0.32 pg TEQ/g, 꽃게 0.14 pg TEQ/g 수준으로 조사되었다. 식품을 통한 한국인의 다이옥신류의 노출량은 체중 1 kg 당 1일 0.47 pg TEQ로 다이옥신류의 TDI (4 pg TEQ/kg bw/day) 대비 약 11%수준으로 조사되었으며, 이 수준은 건강상 위해가 없는 것으로 평가되었다.

• 대한지역사회영양학회지
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• 제17권2호
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• pp.215-225
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• 2012

The purpose of this study was to measure and investigate the acute effects of two fatty meals (high-SFA & high-PUFA) on post-prandial thermic effect, substrate oxidation, and satiety. Eight healthy adults (four males and four females) aged 19-22 years were assigned to consume two isocaloric meals: high in saturated fatty acids from butter and high in polyunsaturated fatty acids from sesame oil. Indirect calorimetry was used to measure resting energy expenditure (REE), post-prandial energy expenditure for five hours, and substrate oxidation. Satiety of the subjects after meals was estimated by using visual analogue scales (VAS). Five hours thermic effect of food (TEF) was not significantly different between butter meal (6.5% of energy intake) and sesame oil meal (7.3% of energy intake), but, the TEF of butter meal reached the peak point at 150 min and decreased more rapidly arriving to REE in 270 min. On the other hand, TEF of sesame oil meal reached the peak at 90 min and decreased slower than butter meal (still higher than REE at 300 min). No significant differences in substrate oxidation rates were found between the two meals. Post-prandial fat oxidation rates increased significantly after the consumption of both butter and sesame oil meal than that of the pre-prandial state. Satiety values (hunger, fullness, and appetite) were similar among the meals, but recovery of hunger and fullness to the pre-prandial state was faster in butter meal than that of the sesame oil meal.

• Mycobiology
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• 제47권1호
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• pp.76-86
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• 2019

Scab disease caused by Venturia nashicola is of agroeconomic importance in cultivation of Asian pear. However, little is known about the degree of genetic diversity in the populations of this pathogen. In this study, we collected 55 isolates from pear scab lesions in 13 major cultivation areas in Korea and examined the diversity using sequences of internal transcribed spacer (ITS) region, ${\beta}$-tubulin (TUB2), and translation elongation factor-$1{\alpha}$ ($TEF-1{\alpha}$) genes as molecular markers. Despite a low level of overall sequence variation, we found three distinctive subgroups from phylogenetic analysis of combined ITS, TUB2, and $TEF-1{\alpha}$ sequences. Among the three subgroups, subgroup 1 (60% of isolates collected) was predominant compared to subgroup 2 (23.6%) or subgroup 3 (16.4%) and was distributed throughout Korea. To understand the genetic diversity among the subgroups, RAPD analysis was performed. The isolates yielded highly diverse amplicon patterns and none of the defined subgroups within the dendrogram were supported by bootstrap values greater than 30%. Moreover, there is no significant correlation between the geographical distribution and the subgroups defined by molecular phylogeny. Our data suggest a low level of genetic diversification among the populations of V. nashicola in Korea.

• 동아시아식생활학회지
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• 제27권1호
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• pp.41-49
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• 2017

This study investigated the effects of teff flour on the properties of pound cakes. Five types of pound cakes were made by addition of 0% (Control), 5% (TF5), 10% (TF10), 15% (TF15), and 20% (TF20) of teff flour based on wheat flour. Specific gravity of pound cake batter showed no significant differences among samples as 0.54 (p<0.05). Baking loss was the highest in the control at 5.92% and the lowest in TF20 at 5.27%. Batter yield was the highest in TF20 at 94.73% and the lowest in control at 94.08%. Moisture content was the highest in TF20 at 23.68% and the lowest in control at 21.32%. pH showed no significant differences among samples at 7.61~7.65 (p<0.05). a-values of crumb significantly increased while L-values and b-values significantly decreased with added teff flour amounts. (p<0.05). ${\Delta}E$ values significantly increased with teff flour at 34.32~49.24 (p<0.05). Hardness was lowest in TF20 at $180.60g/cm^2$. Springiness was the lowest in TF20 at 85.37%. Cohesiveness showed no significant differences among samples (p<0.05). Chewiness was the lowest in TF20 at 172.17 g. Hardness more rapidly increased in control at $273.13{\sim}26,123.33g/cm^2$ than that of pound cakes with teff flour. Avrami exponent (n) was the highest in the control at 3.5987 and the lowest in TF20 at 1.2144. In sensory evaluation, flavor of TF20 was higher than that of the control at 4.43. Overall acceptability had a higher score in TF20 than in the control. It is considered that addition of 20% teff flour can improve the quality characteristics and retard retrogradation of pound cake.

• 한국식품영양학회지
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• 제30권5호
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• pp.1025-1034
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• 2017

As the consumption of wheat has increased recently, the number of people who have digestive problems resulting from gluten in wheat has also increased. Teff has an attractive nutritional profile, as it not only gluten-free but also high in dietary fiber, protein, iron, and calcium. Seven samples were prepared for this study. The quality characteristics of gluten-free noodles were evaluated based on pH, salinity, water absorption, turbidity, color, texture properties, tensile strength, and SEM. The pH value was the highest in TF100 with a pH of 6.66 and the lowest in the control with a pH of 6.42. Salinity showed no significant difference among all samples, and it ranged from 0.02~0.04% (p<0.05). Water absorption was the highest in TFX with a value of 66.11%, and the lowest in the control with a value of 44.81%. Turbidity showed no significant difference among all samples, and it ranged from 0.14~0.21 O.D. (p<0.05). While the lightness and yellowness values decreased with an increase in teff flour content, the redness value tended to decrease. The color difference value was the highest in the sample group without gluten. Based on the texture profile analysis, the hardness was highest in the control with a value of 46.74 N and lowest in TF100 with a value of 18.34 N. The springiness showed no significant difference among all samples. The cohesiveness was highest in the control with a value of 0.92 N. The chewiness decreased with an increase in teff flour content. Although the control with gluten had the highest tensile strength at $3.42kg/cm^2$, TFX had considerable tensile strength at $2.30kg/cm^2$. This study demonstrated the processability of gluten-free noodles using teff flour.

• The Journal of Korean Physical Therapy
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• 제10권1호
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• pp.81-98
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• 1998

Isokinetic evaluation of trunk flexors and trunk extensors was performed at $60^{\circ}/sec\;and\;120^{\circ}/sec$ of angular velocity by using cybex 6000TEF Unit on 31 healthy male white workers and 15 post-operative HILD patients with no significant difference in mean age and mean body weight between two groups, and compared each other. The purpose of this study is to obtain the isokinetic normative strength values and endurance latins for Dunk extensors and trunk flexors, and is to provide a guideline for rehabilitation program of post-operative HILD patients. The collected data were analyzed by ANOVA, Duncan's Nyktuoke Range Test, and Pearson correlation coefficiency in PC-SAS program, The results obtained were as follow ; 1. Post-operative subjects has lower isokinetic values than normal subjects in peak torque, peak torque $\%$ by body weight, total work, total work $\%$ by body weight, average power, average power $\%$ by body weight, TAAE of trunk flexors and trunk extensors, and there are significant differences with statistic value in trunk extensors at $60^{\circ}/sec$ and in trunk flexors and trunk extensors at $120^{\circ}/sec$ between two groups(p<0.05). 2. Pest-ooperative subjects has lower values for angle of peak torque than normal subjects in trunk extensors, and there are significant differences with statistic value at $60^{\circ}/sec$ and $120^{\circ}/sec$ between two groups. 3. Post-operative subjects has higher values for endurance ratios than normal subjects in trunk extensors and flexors, but there are no significant differences with statistic value between two groups. 4. Post-operative subjects has higher values than normal subjects in peak torque ratios, total work ratios, average power ratios of trunk flexors to trunk extensors, and there are significant differences with statistic value between two groups(p<0.01). 5. There is significant positive-correlation with statistic valve between peak torque and height and body weight in normal subjects(p<0.05), but Thjere is significant negative-correlation between peak torque of trunk extensor at $120^{\circ}/sec$ and age (p<0.05). 6. There is significant positive-correlation with statistic value between peak torque of trunk flexors and body weight in post-operative subjects (p<0.05), but There is significant negative-correlation between peak torque of trunk extensor add age (p<0.05). In conclusion, post-operative subjects have greater weakness in trunk musculature than normal subjects, especially there is more significant weakness in trunk extensors than in trunk flexors

• 대한물리치료과학회지
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• 제7권1호
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• pp.377-396
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• 2000

After warming-up exercise for 20 minutes, Isokinetic measurement of trunk strength for flexor and extensor was done by using Cybex 6000 TEF Unit on 91 healthy male white workers from 22years old to 49 years old, and compared each other. 20 repetitions of trunk extension-flexion were done at $120^{\circ}$/sec angular velocity. After resting for 1 minutes, Four repetitions at two different angular velocities($60^{\circ}$/sec, $120^{\circ}$/sec) were done with 30 seconds of resting interval between each angular velocity. The purpose of this study is to obtain the isokinetic normative strength values for trunk extensors and flexors, and is to know the correlation between age, height, weight of subjects and data from isokinetic trunk strength measurement, and is to provide a guideline for exercise program of male white collar workers The collected data were analyzed by ANOVA, Duncan's Multiple Range Test, and Pearson correlation coefficiency in PC-SAS program. The results obtained were as follow; 1. There is significant positive-correlation with the statistic value between weight and peak torque of trunk muscles at two different angular velocities($60^{\circ}$/sec, $120^{\circ}$/sec)(p<01), between height and peak torque of trunk muscles at two different angular velocities($60^{\circ}$/sec, $120^{\circ}$/sec) except peak torque of trunk flexor at $60^{\circ}$/sec(p<01). 2. There is nagitive-correlation between age and peak torque of trunk muscles at two different angular velocities($60^{\circ}$/sec, $120^{\circ}$/sec), there is significant differences with statistic value between age and peak torque of trunk extensor at $120^{\circ}$/sec(p<.01). 3. Mean peak torque and mean peak torque % by body weight of trunk extensor is 1.1 times higher values than trunk flexor at $60^{\circ}$/sec. 4. There is the increase in peak torque angle of trunk flexor with increasing of age, and the decrease in peak torque angle of trunk flexor with increasing of age at two different angular velocities($60^{\circ}$/sec, $120^{\circ}$/sec). there is significant differences with statistic value in peak torque angle of trunk flexor at $120^{\circ}$/sec(p<.01). 5. There is significant decrease in endurance ratio of trunk extensor with increasing of age at $120^{\circ}$/sec(p<.01). In conclusion, peak torque of trunk extensor is 1.1 times higher values than trunk flexor in healthy male white collar workers.

• 한국축산식품학회지
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• 제26권4호
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• pp.454-463
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• 2006

본 연구는 녹차 추출물이 저장중 소시지의 품질 특성 및 아질산염 함량에 미치는 효과를 확인하고자 실시하였다. 육색의 경우, 아질산염 및 녹차 추출물 첨가구(T2, T3, T4)는 대조구 및 아질산염 첨가구에 비해 낮은 명도 값을 보이며, 녹차 추출물의 첨가수준이 증가할수록 낮은 명도 값을 나타내었다(p<0.05). 유화 안정성을 나타내는 총유출량(TEF, %)과 가열 감량의 경우, 대조구에 비해 모든 아질 산염 및 녹차추출물을 첨가한 처리구에서 낮게 나타나며, 녹차 추출물 첨가에 비해 오직 아질산염만을 첨가한 T1에서 유의적으로 낮은 TEF 값을 나타내었다(p<0.05). 그러나 앞의 유화 안전성 결과와는 달리 가열 감량의 경우, 아질산염 첨가구에 비해 0.2%녹차 추출물을 첨가한 T2에서 가장 낮은 값이 나타났다(p<0.05). 조직감 측정 결과 녹차 추출물을 첨가시 경도, 응집성 및 검성을 감소시키는 경향을 보여주며(p<0.05), 특히 TBARS 측정 결과 대조구에 비해 아질산염이 첨가된 처리구 1에서 낮은 TBARS 값을 보이며(p<0.05), 녹차 추출물이 첨가된 처리구 2, 3 및 4의 경우, 저장 4주차에 $0.76{\sim}0.89$로 저장 1주차에 대조구 및 처리구 1의 1.90 및 1.45보다 낮은 값을 나타내었다(p<0.05). 또한 녹차 추출물의 첨가시 대장균수를 감소시킬 뿐만 아니라,녹차 추출물의 첨가시 아질산염 함량을 감소를 가져오며, 녹차 추출물의 첨가 수준이 증가할수록 아질산염 함량은 유의적인 감소하였다(p<0.05) 이상의 결과로 보아 녹차 추출물은 유화형 소시지의 아질산염 소거제로서의 가능성과 항균제 및 항산화제로서 육제품 내 첨가가 가능할 것이라 판단된다.