• Korean Journal of Veterinary Research
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• v.45 no.2
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• pp.139-149
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• 2005

In order to study about the lobule and layer formation and cell migration of the mouse cerebellum from at the birth to 15th day effected by 2.5, 5 and 10 Gy r-raddiation at the 19th pregnancy. The routine tissue preparation and staining procedure, Immunohistochemical staining method by the several antibody and western brotting method were utilized from the birth to the15th day. The results were as followings. 1. The body and cerebellum weights were more slowly increase of the the 2.5 Gy, 5 Gy and 10 Gy irradiation group compare to the control group, and the health condition of the 2.5 Gy group was a little bad. but the 10 Gy group was more severe and begun to die from the 12th day after birth. 2. The thickness, proliferation and migration of the 2.5, 5 and 10 Gy irradiated external granular cells from the maginal zone to the medullary area forming the molecular layer from the 6th day to the 15th day after birth were thinner, weaker and more slower according to the radiated dosages than the control group in the cresyl violet staining. 3. The proliteration, migration and lobulation of the 5 Gy radiated groups from the first day to the 15th day after birth were more weak, incomplete and irregular shape in the immunostaining with Dab, Cdk5, P35, calbindin and Zebrin antibody. 4. In the western blotting analysis using the Reelin, Dab, Cdk5 and P35 antibody. The Bands were in the 60 KD, 80 KD, 33 KD and 35 KD, and there were no differences between the control and irradiated groups in the molecular band except the Reelin. 5. As a results, the proliferation and migration of the outer granular and purkinje cells, and lobulation of the cerebellum by the several dosaege of the ${\gamma}$-ray radiation were proportionally incomplete according to dosage.

• Journal of Biomedical Engineering Research
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• v.34 no.1
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• pp.8-13
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• 2013

Persons with sensorineural hearing impairment have troubles in hearing at noisy environments because of their deteriorated hearing levels and low-spectral resolution of the auditory system and therefore, they use hearing aids to compensate weakened hearing abilities. Various algorithms for hearing loss compensation and environmental noise reduction have been implemented in the hearing aid; however, the performance of these algorithms vary in accordance with external sound situations and therefore, it is important to tune the operation of the hearing aid appropriately in accordance with a wide variety of sound situations. In this study, a sound classification algorithm that can be applied to the hearing aid was suggested. The proposed algorithm can classify the different types of speech situations into four categories: 1) speech-only, 2) noise-only, 3) speech-in-noise, and 4) music-only. The proposed classification algorithm consists of two sub-parts: a feature extractor and a speech situation classifier. The former extracts seven characteristic features - short time energy and zero crossing rate in the time domain; spectral centroid, spectral flux and spectral roll-off in the frequency domain; mel frequency cepstral coefficients and power values of mel bands - from the recent input signals of two microphones, and the latter classifies the current speech situation. The experimental results showed that the proposed algorithm could classify the kinds of speech situations with an accuracy of over 94.4%. Based on these results, we believe that the proposed algorithm can be applied to the hearing aid to improve speech intelligibility in noisy environments.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.8
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• pp.1031-1037
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• 2006

The purpose of this study was to investigate the physicochemical characteristics of gamma irradiated-commercial powdery soup under accelerated storage condition $(60^{\circ}C,\;4\;weeks)$. TBA values increased with increment of irradiation dose, but were not affected by storage period. On the other hand, TBA values increased with increment of storage period in non-irradiated sample. pH of irradiated samples decreased as compared with that of non-irradiated sample and significantly decreased as elapse of storage period (p<0.05). Viscosity of irradiated samples significantly decreased as increment of irradiation dose and no significant difference was abserved as elapse of storage period (p<0.05). In Hunter's value, L value decreased but a value and b value were not significantly different with increment of irradiation dose and elapse of storage period. Because gamma irradiation was led to lipid oxidation and decrease in viscosity of commercial powdery soup, these results suggested that further studies should be investigated to reduce detrimental effects induced by irradiation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.8
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• pp.1064-1069
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• 2006

This study was conducted to sanitize commercial powdery soup by gamma irradiation. Total aerobic bacteria counts were $3.22{\sim}3.77\;log\;CFU/g$ in non-irradiated samples, which decreased with irradiation dose and were not detected in irradiated samples at 3 kGy or more $(<10^2\;CFU/g)$ during accelerated storage $(60^{\circ}C,\;2\;weeks)$. Microbial counts did not significantly increase in all samples during accelerated storage period. Yeasts, molds, and coliform bacteria were not detected in all samples. Irradiated samples showed undesirable changes in flavor, taste, and overall acceptability and acceptance decreased in all samples after 2 weeks at $60^{\circ}C$. These results suggested that gamma irradiation at 3 kGy was effective to ensure the microbiological quality of commercial powdery soup with minimized sensorial changes, but further studies should be investigated to reduce detrimental effects induced by irradiation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.11
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• pp.1672-1681
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• 2015

Garlic has been consumed for a long time as a food in Korea. Among commercial garlic products, aged black garlic is known to contain bioactive ingredients. Giant garlic is large garlic with a mild and sweet flavor. However, there have been few studies on the bioactive effects of giant garlic. This study analyzed valid substances of giant black garlic (GBG), giant fresh garlic (GFG), normal black garlic (NBG), and normal fresh garlic (NFG). Moisture content of GBG decreased in comparison with that of GFG. Ash, crude protein, crude lipid, total pyruvate, S-allylcysteine, and S-allylmercaptocysteine contents were the highest in GBG. The pH values of GBG, GFG, NBG, and NFG were 3.77, 5.97, 3.94, and 6.10, respectively. Acidity of GBG was higher than that of GFG. Total sugar content of GBG increased while reducing sugar content was the same as that of GFG. Composition of amino acids except for histidine, lysine, and arginine in GBG was higher than that of GFG, and free amino acids excluding arginine, cysteine, lysine, phosphoethanolamine, and urea were higher than those of GFG. In minerals, Cu, Fe, and Mg contents were higher than those of GFG.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.5
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• pp.712-716
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• 2011

We investigated changes in the extraction yield and whitening activity of polysaccharides from Undaria pinnatifida sporophyll due to gamma irradiation. U. pinnatifida sporophyll was gamma-irradiated at doses of 10, 30, 50, 70, and 100 kGy, then extracted with hot water and precipitated with ethanol to extract polysaccharides. Crude polysaccharide yields increased with an increase in irradiation dosage, but tyrosinase inhibition activity did not change. Melanin synthesis did not significantly differ between B16BL6 cells treated with irradiated and non-irradiated samples. In conclusion, gamma irradiation increased the crude polysaccharide extraction yield but did not change the whitening activity of U. pinnatifida sporophyll. This implies that gamma irradiation can be used to increase yields in the cosmetic industry, thus increasing profits.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.853-859
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• 2007

This study investigated the quality characteristics of bread made with different additions of Chungkukjang powder (0, 10, 20%). In the microbiological evaluations, total aerobic bacteria increased with increases in Chungkukjang powder concentration and storage period ($20^{\circ}C$, 3 days). The pH also increased with increasing Chungkukjang powder concentration. For the color values, with increasing Chungkukjang powder content, the lightness (p<0.05) decreased in both the bread crumb and crust, while redness (p<0.05) increased. The yellowness decreased for the bread crust and increased for the bread crumb. Hardness and chewiness were higher, but springiness and cohesiveness were lower, in the breads made with 10 or 20% Chungkukjang powder as compared to the control. The control bread obtained the highest sensory scores for texture and overall acceptability during the storage period. Optimum sensory scores for color, texture, and overall acceptability were obtained for the bread with 10 % Chungkukjang powder until day 1 of storage. From the results of this study, 10% Chungkukjang powder can be added to bread without diminishing its acceptability, but further study is necessary on extending shelf-life and improving consumer acceptance.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.3
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• pp.297-301
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• 2009

Stephania delavayi Diels. (S. delavayi Diels.) has been used as a drug for pain-relieving and acute gastroenteritis treatment in China. Because the major therapeutic mechanism of anti-inflammatory drug is to inhibit the cyclooxygenase (COX)-2 and because COX-2 proteins inhibit apoptosis, COX-2 inhibitor has been thought as the anticancer drug candidate. For this reason, we examined S. delavayi Diels. as an anticancer drug. S. delavayi Diels. was fractionated with methanol and then partitioned with ethyl acetate, n-butanol and water. The antioxidant activity was evaluated by 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and reducing power. DPPH radical scavenging activities of the crude fractions at the concentration of $1,000{\mu}g/mL$ were 75.23% (n-butanol), 68.11% (methanol), 63.58% (ethyl acetate), and 50.13% (water). The reducing power increased according to the concentration in dose-dependent manner. Also, when the antiproliferation effects of each fraction against human breast cancer cell-lines MDA-MB-231 and MCF-7 were examined, methanol extract, n-butanol fraction and ethyl acetate fraction exhibited cell proliferative inhibition effects in both cell-lines whereas water fraction did not. Among the crude fractions, the n-butanol fraction exhibited the most potent anti-proliferation effect. In conclusion, fractions from S. delavayi Diels. are promising anticancer drug candidates.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.11
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• pp.1600-1605
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• 2009

Cherry powder (obtained from ground fruit of Prunus serrulata L. var. spontanea Max. wils.), which is a natural functional material, was used in dark & white chocolate manufacturing at different concentrations from 0, 3, 6 and 9%. The moisture content of the cherry powder chocolate was significantly higher than the control; however, pH of chocolate was decreased significantly with the addition of cherry powder. Lightness (L), redness (a) and yellowness (b) of chocolate decreased as the concentration of cherry powder increased. The hardness was decreased with the increasing cherry powder. As the amount of cherry powder increased, total phenol content, DPPH radical scavenging activity increased. Color, smell, taste, hardness, texture and overall acceptability of chocolate were significantly higher in the chocolate containing 3% cherry power. Results suggest that the optimal amount of cherry powder added in the manufacturing of chocolate was 3% of the total weight.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.3
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• pp.364-371
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• 2009

The effect of gamma irradiation ($0.5{\sim}2$ kGy) on the microbiological, physicochemical and sensory properties of peaches was investigated during 6 day storage at $20{\pm}3^{\circ}C$. Total aerobic bacteria, yeasts and molds significantly decreased with increasing dose level. In Hunter's color values, L-values decreased and a- and b-values increased with increment of irradiation dose level. Hardness significantly decreased with increment of irradiation dose level whereas pH, soluble solid, and total polyphenol contents increased with increment of irradiation dose level. DPPH (1,1-diphenyl-2-picrylhydrazyl) radical-scavenging activity of irradiated peach was higher than that of control and its activity increased with increment of irradiation dose level. Vitamin C content was not affected by irradiation. In sensory test, overall acceptabilities of irradiated samples were higher than those of control. These results suggest that gamma irradiation on peach was effective for microbiological safety while improving the antioxidant activity, but not good on color and texture of peach.