• The Korean Journal of Nuclear Medicine
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• v.36 no.6
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• pp.344-356
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• 2002

Purpose: RBC blood pool SPECT has been used to diagnose focal liver lesion such as hemangioma owing to its high specificity. However, low spatial resolution is a major limitation of this modality. Recently, ordered subset expectation maximization (OSEM) has been introduced to obtain tomographic images for clinical application. We compared this new modified iterative reconstruction method, OSEM with conventional filtered back projection (FBP) in imaging of liver hemangioma. Materials and Methods: Sixty four projection data were acquired using dual head gamma camera in 28 lesions of 24 patients with cavernous hemangioma of liver and these raw data were transferred to LINUX based personal computer. After the replacement of header file as interfile, OSEM was performed under various conditions of subsets (1,2,4,8,16, and 32) and iteration numbers (1,2,4,8, and 16) to obtain the best setting for liver imaging. The best condition for imaging in our investigation was considered to be 4 iterations and 16 subsets. After then, all the images were processed by both FBP and OSEM. Three experts reviewed these images without any information. Results: According to blind review of 28 lesions, OSEM images revealed at least same or better image quality than those of FBP in nearly all cases. Although there showed no significant difference in detection of large lesions more than 3 cm, 5 lesions with 1.5 to 3 cm in diameter were detected by OSEM only. However, both techniques failed to depict 4 cases of small lesions less than 1.5 cm. Conclusion: OSEM revealed better contrast and define in depiction of liver hemangioma as well as higher sensitivity in detection of small lesions. Furthermore this reconstruction method dose not require high performance computer system or long reconstruction time, therefore OSEM is supposed to be good method that can be applied to RBC blood pool SPECT for the diagnosis of liver hemangioma.

• The Korean Journal of Nuclear Medicine
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• v.34 no.4
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• pp.294-302
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• 2000

Purpose: To investigate the mechanisms related to F-18-FDG uptake by tumors, F-18-FDG accumulation was compared with glucose transporter-1 (Glut-1) expression and hexokinase activity in various human cancer cell lines. Materials and Methods: Human colon cancer (SNU-C2A, SNU-C4, SNU-C5), hepatocellular carcinoma (SNU-387, SNU-423, SNU-449), lung cancer (NCI-H522, NCI-H358, NCI-H1299), uterine cervical cancer (HeLa, HeLa 229, HeLa S3) and brain tumor (A172, Hs 683) cell lines were used. After 24 hr incubation of $5{\times}10^5$ cells, 37 kBq F-18-FDG was added and the uptake by cells at 10 min was measured using a gamma counter. Hexokinase activity was measured by continuous spectrophotometric rate determination. To measure mitochondrial hexokinase activity, mitochondrial fraction was separated by a high speed centrifuge. Immunohistochemical staining of Glut-1 was performed, and graded as 0, 1, 2, or 3 according to expression. Results: There was difference among F-18-FDG uptake, total and mitochondrial hexokinase activity, and Glut-1 expression with different cancer cell lines. The correlations of F-18-FDG with total hexokinase and mitochondrial hexokinase activity were low (r=0.27 and 0.26, respectively). Glut-1 expression showed a good correlation with F-18-FDG uptake (p=0.81, p=0.0015). Previously, we reported no correlation of F-18-FDG uptake with hexokinase activity in colon cancer cell lines. Thus, when colon cancer cells were excluded, F-18-FDG uptake showed higher correlation with total hexokinase and mitochondrial hexokinase activity (r=0.81, p=0.0027 and r=0.81, p=0.0049, respectively). Conclusion: Both Glut-1 expression and hexokinase activity were contributing factors related to F-18-FDG accumulation in human cancer cell lines. The relative contribution of Glut-1 expression and hexokinase activity, however, was different among different cancer cell types.

• Journal of Animal Environmental Science
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• v.16 no.3
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• pp.193-204
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• 2010

The goal of this study was to develop a high-rise hog building(HRHB) for growing-fattening stages. HRHB was two story building and was suitable for specific environment in Korea. Manure was treated in a first floor and pigs were raised on the slatted second floor. Three ventilation systems - 1) duct inlet to wall exhaust system(V1), 2) eave inlet to wall exhaust system(V2), and 3) ceiling inlet to wall exhaust system(V3) - were used. This experiment was conducted during winter and from summer to fall. Air temperature, air speed, ammonia, hydrogen sulfide in HRHB, and swine growth rate were measured. During winter, air temperature in V1 system tended to be slightly high without any effect of outside air temperature. Maximum temperature from summer to fall was between 33.4 and $33.8^{\circ}C$ and there was no significant difference among systems. Continuously measured daily temperature was lower in V2 system than other systems and the fluctuation of air temperature was high. Air speed in V1 and V2 systems were similar (0.02~0.21 m/s), and was 0.04~0.15 m/s in V3 during winter. From summer to fall, air speed in V1, V2, and V3 systems were 0.10~0.41 m/s, 0.10~0.83 m/s, and 0.11~0.26 m/s, respectively. V2 system showed bigger fluctuation of air speed than other systems. During winter, the highest concentrations of ammonia in V1, V2, and V3 systems were 7.0, 3.5, and 8.7 ppm, respectively. Hydrogen sulfide was not detected. The highest concentrations of ammonia from summer to winter in V1, V2, and V3 systems were 6.1, 2.8, and 5.6 ppm, respectively. Swine growth showed no statistical significance among systems. However, daily weight gain was approximately 4% higher in V1 and V3 than in V2. Feed intake/daily weight gain was approximately 4% higher in V1 than other systems. From summer to fall, daily weight gain in V1 and V3 tended to approximately 3% higher than other systems, and feed intake/daily weight gain was approximately 2% higher in V1 than other systems. Hence, V2 system for the ventilation system of HRHB should not be utilized.

• Korean Journal of Food Science and Technology
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• v.48 no.5
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• pp.466-473
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• 2016

This study was performed to investigate the reduction in bitter taste and quality characteristics by pretreatments (brining; 1, 5% and blanching; 1, 3 min) in pickled bitter melon, respectively. We prepared picked bitter melon samples at 1%-1 min, 1%-3 min, 5%-1 min, 5%-3 min. Total polyphenol and total flavonoid contents were found to be the highest in 5%-1 min at $14.23{\pm}0.40mg\;CE/g$ (dry) and $4.46{\pm}0.10mg\;RE/g$ (dry), respectively. L-ascorbic acid level was the highest in control samples. Arginine and glutamic acid were increased by brining and blanching. ABTS and DPPH radical scavenging activity were found to be the highest at $43.60{\pm}0.40$ and $44.88{\pm}0.20%$ at 5%-1 min, respectively. ${\alpha}-glucosidase$ inhibitory activity was the highest at 5%-1 min. The a value was statistically different, whereas L and b values were similar among different pretreatments. Hardness in pretreated samples was decreased as compared to that in the control. Among sensory evaluations, 'color' did not indicate any statistical difference, while 'texture', 'bitterness preference' and 'overall preference' increased with pretreatments, and 'bitter intensity' decreased.

• Food Science of Animal Resources
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• v.28 no.4
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• pp.422-430
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• 2008

This study was conducted to investigate the nutritional composition and meat quality properties of Hanwoo steer beef by different cut. Ten cuts [Abjin (short plate), Bosup (top sirloin), Cheggt (striploin), Dngsim (loin), Guri (chuck tender), Hongduke (eye of round), Moksim (chuck roll), Sulgit (bottom round), Udoon (top round), Yanaji (brisket)] prepared from 10 Hanwoo steers (28-30 months old) were used for this experiment. The range of pH was 5.46-5.64. In the chemical analysis, Hongduke contained highest protein contents (21.15%) and Dngsim had lowest protein contents (16.94%) (p<0.05). Fat contents were higher in Dngsim whereas those of Guri, Hongduke and Udoon were significantly lower when compared to the other cuts (p<0.05). There were not significantly different in meat color (L, a and b values) properties only except that L values were significantly higher in Dngsim among 10 cuts (p<0.05). Cooking loss (%) was higher in Guri, Hongduke, Udoon and Yangji whereas it was significantly love. in Cheggt (p<0.05). Warner-Bratzler shear force (WBS) was significantly higher in Abjin $(6.24inch^2/kg)$, whereas Dngsim $(3.45inch^2/kg)$ and Cheggt $(3.50inch^2/kg)$ were significantly lower than the other cuts (p<0.05). There was no significant difference in water-holding capacity (WHC) among 10 cuts (p>0.05). Total amino acid contents were significantly higher in Hongduke (p<0.05). Hongduke was highest in most kinds of amino acids, however, Udoon had the highest methionine and histidine contents among 10 cuts (p<0.05). Glutamate contents were high in all cuts and followed by aspartate, leucine and lysin. With regard to mineral contents, Ca was ranged from 47.63-70.69 mg/kg and Fe was ranged from 15.09-26.68 mg/kg in 10 cuts. Zn was highly contained in Guri (50.56 mg/kg) when compared to the other cuts (p<0.05).

• Journal of Nutrition and Health
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• v.17 no.2
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• pp.126-136
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• 1984

The long-term effects of vegetable and animal high fat diet on the lipid metabolism were investigated in male weaning rats. The rats were fed one of four semipurified diet ad libitum : control diet supplied 12% of calories as fat(control group), low fat diet supplied 3% of calories as fat (3% F group), 45% corn oil diet supplied 45% calories from corn oil (45% C group) and 45% butte. fat diet supplied 45% calories from butter fat (45 % B group). Incorporation of $acetate-1-^{14}C$ into lipid of liver, serum and adipose tissue as well as exhalation of $^{14}CO_{2}$ from $acetate-1-^{14}C$ were observed in rats fed for 4,8 and 12 weeks. The weigh of epididymal adipose tissue of rats, fed 45% corn oil and 45% butter fat . from 4 weeks to 8 weeks were higher, but not different at 12 weeks, compared with those of control group. The weight of abdominal adipose tissue appeared to be similar to those of epididymal adipose tissue. Incorporations of $acetate-1-^{14}C$ into lipid of liver were remarkably decreased in high fat diet groups, especially in 45% C group, but in 3% F group were increased more than those of control group. Incorporations of $acetate-1-^{14}C$ into epididymal adipose tissue in 3% F, 45% C and 45% B group at 8 weeks were remarkably increased but not different at 12 weeks, compared with those of control group. The incorporation of {acetate-1-}^{14}C into abdominal adipose tissue appeared to be similar to those of epididymal adipose tissue. Incorporations of $acetate-1-^{14}C$ into lipid of serum in 45% C and 45% B group were reduced reasonably at 4 and 8 weeks of diet as compared with those of control group. Exhalation of $^{14}CO_{2}$ was increased to maximum level at 10 minutes after injection of $acetate-1-^{14}C$. Expiration of $^{14}CO_{2}$ in 45% C and 45% B group were higher than those in 3% F and control group for initial 5 minutes after injection, but expirations of $^{14}CO_{2}$ did not have significant difference among groups of diet since 10 minutes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.9
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• pp.1139-1145
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• 2006

In this study, antioxidant activities of enzymatic and methanolic extracts from E. cava stem and leave were evaluated by measuring the scavenging activities on 1,1 diphenyl 2 picrylhydrazyl (DPPH), hydroxyl radical, hydrogen peroxide and the inhibitory effects on DNA damage induced by oxidative stress of cells. Enzymatic extracts were prepared by enzymatic hydrolysis of both stem and leave using food grade five different carbohydrases (Viscozyme, Celluclast, AMG, Termamyl, Ultraflo) and five proteases (Protamex, Kojizyme, Neutrase, Flavourzyme, Alcalase). The enzymatic extracts were lower than methanolic extracts in polyphenol contents, but higher in extraction yield by approximately 30%. The enzymatic extracts were superior to methanolic extracts in DPPH and H2O2 scavenging activities and DNA damage protective effect. There were no significant antioxidant activity difference between stem and leave, but the extracts of leave were relatively better than those of stem. In this study it is suggested that E. cava stem as well as its leave would be a good raw materials for antioxidants compound extraction and enzymatic hydrolysis would be a good strategy to prepare antioxidant extracts from seaweeds.

• Journal of agriculture & life science
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• v.44 no.2
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• pp.39-48
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• 2010

In order to develop the high quality kanjang in which a functionality is strengthened, the physicochemical properties and antioxidant activities of Korean traditional kanjang and garlic-added kanjang were compared and analyzed. Of color, lightness (L) and redness (a) value were not significant difference between a sample, but yellowness (b) value was higher than garlic-added kanjang. Moisture and crude protein contents were not significantly different, content of crude lipid and ash was higher than traditional kanjang. The pH were 5.02 and 4.91 in traditional and garlic-added kanjang, respectively. The salinity was $20.97{\pm}0.15%$ in garlic-added kanjang, that was significantly lower in garlic-added kanjang. The reducing sugar and total sugar contents were significantly higher in garlic-added kanjang. Na content was occupies 87~89% of total mineral content. The contents of total amino acids were 1,564.02 mg% and 1,932.41 mg% in traditional and garlic-added kanjang, respectiveluy. Also free amino acid was higher in garlic-added kanjang (484.43 mg%) than traditional kanjang (461.13 mg%). The antioxidant activities were increased in a does-dependent manner. In $100{\mu}L/mL$ concentration, electron donating abilities were $14.43{\pm}0.25%$ and $54.6{\pm}1.48%$ in traditional and garlic-added kanjang, ABTs radical scavenging activities of garlic-added kanjang was $57.21{\pm}1.34%$ that was higher than traditional kanjang ($43.27{\pm}0.19%$).

• Journal of agriculture & life science
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• v.46 no.2
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• pp.163-168
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• 2012

The objective of this study is to quantify the levels of ammonia and hydrogen sulfide inmechanically ventilated slurry-pit swine house according to pig's growth stage and seasonal condition. Mean concentrations of ammonia and hydrogen sulfide in the housing room of gestation/farrowing pigs were 5.60 (${\pm}2.48$) ppm and 178.4 (${\pm}204.8$) ppb in spring, 2.51 (${\pm}3.08$) ppm and 86.6 (${\pm}112.5$) ppb in summer, 4.96 (${\pm}2.84$) ppm and 182.3 (${\pm}242.6$) ppb in autumn, and 6.82 (${\pm}3.42$) ppm and 206.3 (${\pm}356.8$) ppb in winter, respectively. Mean concentrations of ammonia and hydrogen sulfide in the housing room of nursery pigs were 7.18 (${\pm}3.26$) ppm and 486.0 (${\pm}190.2$) ppb in spring, 4.23 (${\pm}2.95$) ppm and 206.4 (${\pm}186.9$) ppb in summer, 7.02 (${\pm}2.65$) ppm and 465.4 (${\pm}156.8$) ppb in autumn, and 9.25 (${\pm}3.68$) ppm and 618.4 (${\pm}298.3$) ppb in winter, respectively. Mean concentrations of ammonia and hydrogen sulfide in the housing room of growing/fattening pigs were 9.26 (${\pm}3.02$) ppm and 604.4 (${\pm}186.8$) ppb in spring, 6.78 (${\pm}3.88$) ppm and 312.5 (${\pm}215.4$) ppb in summer, 9.34 (${\pm}2.14$) ppm and 578.2 (${\pm}248.1$) ppb in autumn, and 14.65 (${\pm}3.15$) ppm and 825.3 (${\pm}316.9$) ppb in winter, respectively. As a result, mean concentrations of ammonia and hydrogen sulfide in terms of pig's growth stage were highest in growing/fattening housing room followed by nursery housing room and gestation/farrowing housing room (p<0.05). The swine house showed the highest levels of ammonia and hydrogen sulfide in winter followed by spring, autumn and summer. However, there was no significant difference of ammonia and hydrogen sulfide among seasons (p>0.05).

• Journal of agriculture & life science
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• v.45 no.5
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• pp.81-89
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• 2011

This study was carried out to investigate changes in physicochemical and sensory properties of cooked sausages replaced sodium chloride (NaCl) to potassium chloride (KCl) or magnesium chloride ($MgCl_2$) during storage for 30 days under $4^{\circ}C$. All sausages were prepared with different combination of salts as follow; CTL (1.5% NaCl), KCL (0.9% NaCl+0.6% KCl), MCL (0.9% NaCl+0.6% $MgCl_2$), KML (0.9% NaCl+0.3% KCl+0.3% $MgCl_2$) and PST (1.5% PanSalt). Among sausages moisture content in KML was the highest (p<0.05). Lightness and redness in CTL were lower than those of other treatments, but MCL and KML containing $MgCl_2$ showed higher CIE $L^*$ and $a^*$ values than CTL. The pH in CTL was the highest during storage, however, no significant difference was determined between two treatments, MCL and KML (p>0.05). Crude fat content and water holding capacity (WHC), hardness and cohesiveness of MCL sausages were higher than those of CTL. In sensory characteristics of cooked sausages, saltness in MCL was the lowest during 10 and 20 days of storage (p<0.05). Yellowness in PST was lower than other treatmeants. Gumminess and chewiness of texture property of sausages from MCL and KML were higher than CTL. The results indicate that the replacement of NaCl by KCl improved texture, but meat color was not improved as expected. In contrast, the replacement of NaCl by $MgCl_2$ enhanced color, texture and WHC, whereas partial replacement of NaCl by $MgCl_2$ must reduce bitter taste as compared to sausages manufactured with a NaCl only. Therefore, $MgCl_2$ may be a salt replacing NaCl in cooked pork sausages.