• Journal of Microbiology and Biotechnology
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• v.28 no.11
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• pp.1883-1895
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• 2018

Alcohol dependence is a global public health problem, yet the mechanisms of alcohol dependence are incompletely understood. The traditional view has been that ethanol alters various neurotransmitters and their receptors in the brain and causes the addiction. However, an increasing amount of experimental evidence suggests that gut microbiota also influence brain functions via gut-to-brain interactions, and may therefore induce the development of alcohol use disorders. In this study, a rat model of alcohol dependence and withdrawal was employed, the gut microbiota composition was analyzed by high-throughput 16S rRNA gene sequencing, and the metagenome function was predicted by PICRUSt software. The results suggested that chronic alcohol consumption did not significantly alter the diversity and richness of gut microbiota in the jejunum and colon, but rather markedly changed the microbiota composition structure in the colon. The phyla Bacteroidetes and eight genera including Bacteroidales S24-7, Ruminococcaceae, Parabacteroides, Butyricimonas, et al were drastically increased, however the genus Lactobacillus and gauvreauii in the colon were significantly decreased in the alcohol dependence group compared with the withdrawal and control groups. The microbial functional prediction analysis revealed that the proportions of amino acid metabolism, polyketide sugar unit biosynthesis and peroxisome were significantly increased in the AD group. This study demonstrated that chronic alcohol consumption has a dramatic effect on the microbiota composition structure in the colon but few effects on the jejunum. Inducement of colonic microbiota dysbiosis due to alcohol abuse seems to be a factor of alcohol dependence, which suggests that modulating colonic microbiota composition might be a potentially new target for treating alcohol addiction.

• Journal of Korean Society of Environmental Engineers
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• v.32 no.3
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• pp.256-263
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• 2010

The study was performed to evaluate the effects of chloride concentrations on the ultimate aerobic biodegradability and to use the result as the fundamental data for sea food wastewater treatment. When the organic removal efficiency by chloride concentrations (1,400~18,000 mg/L) was evaluated, microbes adapted to the saline at ${\leq}$ 6,000 mg/L of chloride but treatment efficiency was not improved at ${\geq}$ 12,000 mg/L of chloride because of delayed reaction time. Functional coefficient $Y_I$ of non-biodegradable soluble organic and inert material production coefficient Yp by microbe metabolism increased as chloride concentrations increased. Soluble organic matter ratio by chloride concentration (0~18,000 mg/L) was 10.8~13.1%, inert material production efficiency by microbes metabolism was evaluated as 7.0~24.6%. $NH_3$-N removal efficiencies were 96.2, 96.5, 90.2 and 90.3% using original wastewater HRT 18 hr, 6,000 mg/L chloride concentration HRT 22 hr, 12,000 mg/L chloride concentration HRT 30 hr, and 18,000 mg/L chloride concentration HRT 45 hr, respectively. Nitrification process was more sensitive to salt concentration than organic matter removal to salt concentration. Under ${\geq}$ 6,000 mg/L chloride concentration, conversion rate from $NO_s$-N to $NO_2$-N was low.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.12
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• pp.6237-6245
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• 2013

This study examined the effects of backward walking with rhythmic auditory stimulation on the gait and balance of stroke patients. Twenty-one people were divided randomly into three groups; group I(n=7, forward walking), group II(n=7, backward walking), group III(n=7, backward walking by rhythmic auditory stimulation). Each group was trained for 30 minutes 5 times per week for 3 weeks, and was evaluated using a 10m walking test, time up and go test, functional reach test, stride length and step length asymmetry ratio. As a result, the pre- to post-test measures revealed a significant effect in each group on the gait speed, gait symmetry and balance(p<.05). The walking speed, gait symmetry and balance were higher in group II (p<.05) than in group I and it was the highest in group III(p<.05). The stride length was higher in group II and group III(p<.05) than in group I. In conclusion, for stroke patients, backward walking training with rhythmic auditory stimulation is effective on the gait speed, gait symmetry and balance.

• Nutrition Research and Practice
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• v.5 no.5
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• pp.412-420
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• 2011

The aim of the present study was to investigate the hypocholesterolemic effect and potential of tyramine derivatives from Lycii Cortex Radicis (LCR), the root bark of lycium (Lycium chenese Miller) in reducing lipid peroxidation. The activities of enzymes, hepatic 3-hydroxy 3-methylglutaryl (HMG) CoA reductase and acyl-CoA:cholesterol acyltransferase (ACAT) and LDL oxidation were measured in vitro and animal experiments were also performed by feeding LCR extracts to rats. The test compounds employed for in vitro study were trans-N-p-coumaroyltyramine (CT) and trans-N-feruloyltyramine (FT), LCR components, N-(p-coumaroyl)serotonin (CS) and N-feruloylserotonin (FS) from safflower seeds, ferulic acid (FA) and 10-gingerol. It was observed that FT and FS at the concentration of 1.2 mg/mL inhibited liver microsomal HMG CoA reductase activity by ~40%, but no inhibition of activity was seen in the cases of CT, CS, FA and 10-gingerol. Whereas, ACAT activity was inhibited ~50% by FT and CT, 34-43% by FS and CS and ~80% by 10-gingerol at the concentration of 1 mg/mL. A significant delay in LDL oxidation was induced by CT, FT, and 10-gingerol. For the animal experiment, five groups of Sprague-Dawley male rats were fed high fat diets containing no test material (HF-control), 1 and 2% of LCR ethanol extract (LCR1 and LCR2), and 1% of extracts from safflower seed (Sat) and ginger (Gin). The results indicated that total cholesterol level was significantly lower in Saf, LCR2 and Gin groups, and HDL cholesterol level was lower only in Gin group when compared with HF-control group; while there was no difference in the serum triglyceride levels among the five experimental groups. The level of liver cholesterol was significantly lower in LCR1 and LCR2 groups than HF-control Serum levels of TBARS were significantly lower only in LCR2 group when compared with HF-control group. From the observed results, we concluded that LCR can be utilized as a hypocholesterolemic ingredient in combination with ginger, especially for functional foods.

• Nutrition Research and Practice
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• v.11 no.5
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• pp.365-372
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• 2017

BACKGROUND/OBJECTIVES: Owing to health concerns related to the consumption of traditional snacks high in sugars and fats, much effort has been made to develop functional snacks with low calorie content. In this study, a new recipe for Korean rice cookie, dasik, was developed and its antioxidative, lipid-lowering, and anti-inflammatory effects and related mechanisms were elucidated. The effects were compared with those of traditional rice cake dasik (RCD), the lipid-lowering effect of which is greater than that of traditional western-style cookies. MATERIALS/METHODS: Ginseng-added brown rice dasik (GBRD) was prepared with brown rice flour, fructooligosaccharide, red ginseng extract, and propolis. Mice were grouped (n = 7 per group) into those fed a normal AIN-76 diet, a high-fat diet (HFD), and HFD supplemented with RCD or GBRD. Dasik in the HFD accounted for 7% of the total calories. The lipid, reactive oxygen species, and peroxynitrite levels, and degree of lipid peroxidation in the plasma or liver were determined. The expression levels of proteins involved in lipid metabolism and inflammation, and those of antioxidant enzymes were determined by western blot analysis. RESULTS: The plasma and hepatic total cholesterol concentrations in the GBRD group were significantly decreased via downregulation of sterol regulatory element-binding protein-2 and 3-hydroxy-3-methylglutaryl-CoA reductase (P < 0.05). The hepatic peroxynitrite level was significantly lower, whereas glutathione was higher, in the GBRD group than in the RCD group. Among the antioxidant enzymes, catalase (CAT) and glutathione peroxidase (GPx) were significantly upregulated in the GBRD group (P < 0.05). In addition, nuclear factor-kappaB (NF-${\kappa}B$) expression in the GBRD group was significantly lower than that in the RCD group. CONCLUSIONS: GBRD decreases the plasma and hepatic cholesterol levels by downregulating cholesterol synthesis. This new dasik recipe also improves the antioxidative and anti-inflammatory status in HFD-fed mice via CAT and GPx upregulation and NF-${\kappa}B$ downregulation. These effects were significantly higher than those of RCD.

• Journal of the Korean Applied Science and Technology
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• v.24 no.2
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• pp.124-139
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• 2007

In order to obtain the maximum flame retardancy with the minimal deterioration of physical properties of PU flame-retardant coatings, chlorine and phosphorous functional groups were introduced into the pre-polymer of modified polyesters. In the first step, the tetramethylene bis(orthophosphate) (TBOP) and neohexanediol dichloroacetate (DCA-adduct) intermediates were synthesized. In the second step, 1,4-butanediol and adipic acid monomers were polymerized with the two kind of intermediates to obtain copolymer. The modified polyesters containing chlorine and phosphorous (ATBA-10C, -20C, and -30C) were synthesized by adjusting the contents of chlorine compound (dichloroacetic acid, 10, 20, 30 wt%) with fixed the content of phosphorous compound (2 wt%). The PU flame-retardant coatings (TTBAH -10C, -20C, and -30C) were prepared using the synthesized ATBAs and HDI-trimer as curing agent at room temperature. The physical properties of PU flame-retardant coatings with chlorine and phosphorous were inferior to those with phosphorous only and the properties were getting worse with increasing chlorine content. Flame retardancy was tested with three methods. With the vertical method, Complete combustion time of ATBAHs were $259^{\sim}347$ seconds, which means that the prepared coatings are good flame-retardant. With the $45^{\circ}$ Meckel burner method, char lengths of the three prepared coatings were less than 2.9 cm, which indicates that the prepared coatings are 1st grade flame retardancy. With the limiting oxygen index (LOI) method, the LOI values of the three prepared coatings were in the range of $30^{\sim}35%$, which proves good flame retardancy of the prepared coatings. From the results of flame retardancy tests of the specimens that contain the same amounts of flame retarding compounds, it was found that the coatings containing both phosphorous and chlorine show higher flame retardancy than the coatings containing phosphorous alone. This indicates that some synergy effect of flame retardancy exists between phosphorous and chlorine.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.38 no.2
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• pp.139-145
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• 2012

There is a unique type of fatty acid in the hair surface. 18-methyleicosanoic acid (18-MEA) is an unusual anteiso fatty acid covalently linked to the outermost surface of hair cuticle. A layer of 18-MEA is located in the upper ${\beta}$-layer of the CMC that is responsible for the low surface energy and low friction resistance of the hair's outer surface. The high mobility of 18-MEA molecule facilitates spreading of extraneous lipid by decreasing interfacial shear strength. In this study, we introduced N-hydroxyl succinimidyl ester functional group to the one end of C10 - 40 isoalkyl acid for regenerating hair surface with covalently bound fatty acid layer. The re-hydrophobicization of hair surface has been investigated by contact angle measurement. The inner moisture content of hair at different levels of humidity (40, 55, 70 %RH) was measured by electric moisture analyzer. Treatment with Hydroxysuccinimidyl C10 - 40 Isoalkyl Acidate (HCIA) was supposed to make hair surface smoother by filling the cracks between cuticles with covalently bound fatty acid monomolecular layer like cuticle glue. This glue effect was also confirmed with line profile of AFM images. Therefore, the moisture and structural components of inner hair were not easily flown out and the optimum moisture content could be kept constantly though the outside humidity level was changed. The lateral force microscopy (LFM) by using atomic force microscope showed that the friction force of hair surface treated with HCIA was decreased. It also showed the constantly sustained friction value even after shampooing repeated 15 times.

• Journal of Fisheries and Marine Sciences Education
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• v.20 no.1
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• pp.127-134
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• 2008

The purpose of this study was to determine content of biogenic amines (Histamine, Cadaverine, Putrescine) in the salted mackerel, canned mackerel, mackerel pike, and freeze dried mackerel pike (Guamegi) collectively, all were purchased in the market. Salted mackerel was purchased at five markets (A, B, C, D, and F market) and stored for 10 days at $4{^{\circ}C}$. At the time of purchase, salted mackerel purchased at markets A, B and C was tested for biogenic amine, yet nothing was detected. However, salt mackerel purchased at market D was tested and the histamine concentration was 0.5 mg/100g. Mackerel from market F, exhibited content levels of 0.5 mg/100g histamine and 1.6 mg/100g cadaverine. Those make certain safety during self-life but that purchased F market gradually increased biogenic amine during storage. Prepared salted mackerel of varying levels of freshness and processing methods were analyzed for biogenic amines. Salting process was performed using functional brine salt. VBN (volatile basic nitrogen) was used to establish freshness levels of salted mackerel. Analyses of mackerel muscle determined the values of freshness to be 9.2 mg/100g (good freshness), 18.2 mg/100g (bad freshness), respectively. After 40 days of storage, the content of histamine, cadaverine, putrescine in the freshness of salted mackerel was 2.0 mg/kg, 2.4 mg/kg and 0 mg/kg, respectively. The content of histamine, cadaverine, putrescine in salted mackerel of poor freshness was 71.3 mg/kg, 22.9 mg/kg and 17.8 mg/kg, respectively. It was concluded the presence of biogenic amines during the salting process of salted mackerel significantly effected freshness of materials. The presence of biogenic amines were detected in mackerel that underwent the salting process after 1 month of storage at $4{^{\circ}C}$. The levels of biogenic amines in the brine salted mackerel were higher than those found in dry, salted mackerel; however, the freshness of fish had an insignificant effect on biogenic amines. The presence of histamine was detected in small quantities in canned mackerel and mackerel pike from three companies. Alternatively, cadaverine and putrescine were not detected. Guamegi, vacuumed packed or sealed with a rope was purchased from three markets (A, B, C seafood company). Guamegi was stored and observed for 180 days at $-20{^{\circ}C}$. Histamine was detected in small quantities in all products stored at $-20{^{\circ}C}$. Levels of histamine was dependent on the types of packaging, rope packaging yielded the highest level. However, other amines were not detected.

• Macromolecular Research
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• v.9 no.2
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• pp.107-115
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• 2001

Poly(L-lactide-co-glycolide)(PLGA) was blended with poly[$\omega$-methacryloyloxyethyl phospho-rylcholine-co-ethylhexylmethacrylate (PMEH)] (PLGA/PMEH) to endow with new functionality i.e., to improve the cell-, tissue- and blood-compatibility. The characteristics of surface properties were investigated by measurement of contact angle goniometer, Fourier-transform infrared spectroscopy with attenuated total reflectance (FTIR-ATR) and electron spectroscopy for chemical analysis (ESCA). NIH/3T3 fibroblast and bovine aortic endothelial cell were cultured on control and PLGA/PMEH surfaces for the evaluation of ceil attachment and proliferation in terms of surface functionality such as the concentration of phosphoryl-choline. Also, the behavior of platelet adhesion on PLGA/PMEH was observed in terms of the surface functionality. The contact angles on control and PLGA/PMEH surfaces decreased with increasing PMEH content from 75$^{\circ}$ to about 43$^{\circ}$. It was observed from the FTIR-ATR spectra that phosphorylcholine groups are gradually increased with increasing blended amount of MPC. The experimental P percent values from ESCA analysis were more 3.28∼7.4 times than that of the theoretical P percent for each blend films. These results clearly indicated that the MPC units were concentrated on the surface of PLGA/PMEH blend. The control and PLGA/PMEH films with 0.5 to 10.0 wt% concentration of PMEH were used to evaluate cell adhesion and growth in terms of phosphorylcholine functionality and wettability. Cell adhesion and growth on PLGA/PMEH surfaces were less active than those of control and both cell number decreased with increasing PMEH contents without the effect of surface wettability. It can be explained that the fibronectin adsorption decreased with an increase in the surface density of phosphorylcholine functional group. One can conclude the amount of the protein adsorption and the adhesion number of cells can be controlled and nonspecifically reduced by the introduction with phosphorylcholine group. Morphology of the adhered platelets on the PLGA/PMEH surface showed lower activating than control and the number of adhered platelets on the PLGA/PMEH sample decreased with increasing the phosphorylcholine contents. The amount of fibrinogen adsorbed on the PLGA/PMEH surface demonstrated that the phospholipid polar group played an important role in reducing protein adsorption on the surface. In conclusion, this surface modification technique might be effectively used PLGA film and scaffolds for controlling the adhesion and growth of cell and tissue, furthermore, blood compatibility of the PLGA was improved by blending of the MPC polymer for the application of tissue engineering fields.

• Food Science and Preservation
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• v.22 no.4
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• pp.475-481
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• 2015

The purpose of this study was to investigate the effect of Ligularia fischeri powder on the functional and sensory characteristics of Mandupi. Various Mandupi samples were prepared with wheat flour by addition of different amounts of Ligularia fischeri powder, and instrumental characteristics and sensory evaluations were then investigated. Based on amylograph data, the composite of Ligularia fischeri powder and wheat flour samples increased its gelatinization temperatures depending on increasing of Ligularia fischeri powder content. However, viscosities at $95^{\circ}C$ and after 15 min, and maximum viscosity were reduced. In terms of Hunter's color values, L and a values decreased, while b value increased with the increase of Ligularia fischeri powder content. In addition, weight, volume and turbidity of Mandupis prepared with Ligularia fischeri powder were significantly greater than those of control. In terms of textural characteristics, springiness, chewiness and brittleness increased whereas adhesiveness decreased with the addition of Ligularia fischeri powder. Sensory evaluations showed that the overall preference of Mandupi with the addition of 3% Ligularia fischeri powder was greater than that of wheat flour only.