• Clinical and Experimental Pediatrics
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• v.55 no.3
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• pp.88-92
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• 2012

Purpose: Mucopolysaccharidosis type II (MPS II or Hunter syndrome) is a rare lysosomal storage disorder caused by iduronate-2-sulfatase (IDS) deficiency. MPS II causes a wide phenotypic spectrum of symptoms ranging from mild to severe. IDS activity, which is measured in leukocyte pellets or fibroblasts, was reported to be related to clinical phenotype by Sukegawa-Hayasaka et al. Measurement of residual plasma IDS activity using a fluorometric assay is simpler than conventional measurements using skin fibroblasts or peripheral blood mononuclear cells. This is the first study to describe the relationship between plasma IDS activity and clinical phenotype of MPS II. Methods: We hypothesized that residual plasma IDS activity is related to clinical phenotype. We classified 43 Hunter syndrome patients as having attenuated or severe disease types based on clinical characteristics, especially intellectual and cognitive status. There were 27 patients with the severe type and 16 with the attenuated type. Plasma IDS activity was measured by a fluorometric enzyme assay using 4-methylumbelliferyl- ${\alpha}$-iduronate 2-sulphate. Results: Plasma IDS activity in patients with the severe type was significantly lower than that in patients with the attenuated type ($p$=0.006). The optimal cut-off value of plasma IDS activity for distinguishing the severe type from the attenuated type was 0.63 $nmol{\cdot}4hr^{-1}{\cdot}mL^{-1}$. This value had 88.2% sensitivity, 65.4% specificity, and an area under receiver-operator characteristics (ROC) curve of 0.768 (ROC curve analysis; $p$=0.003). Conclusion: These results show that the mild phenotype may be related to residual lysosomal enzyme activity.

• Journal of Bio-Environment Control
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• v.25 no.4
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• pp.240-248
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• 2016

The objective of this study was to determine the effect of exogenous abscisic acid (ABA) on the red coloration and endogenous ABA contents of apple fruit skins. ABA and fluridone (an ABA synthetic inhibitor, FD) was sprayed on 'Hongro' apple fruit skins at 107 days after full bloom (DAFB). Visual coloration and hunter's color values were not affected by the ABA and FD treatments. Anthocyanin contents in fruit skins increased similarly to hunter $a^*$ values of fruit skins, but ABA and FD did not affect its accumulations. Liquid chromatography analysis revealed that endogenous ABA contents in control fruit increased at first and then decreased from 12 hours after the treatment. ABA treatment increased ABA contents in fruit skins from 2 hour after the treatment and it lasted until the end of the treatments. FD decreased ABA contents in fruit skins from 6 hours after the treatment. ABA treatment increased MdNCED2 (an ABA biosynthetic gene), MdACO1 (an ethylene biosynthetic gene), and MdCHS and MdDFR expressions. However, MdUFGT expressions were not affected by ABA treatment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.5
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• pp.735-740
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• 2014

The study investigated the roast color formation properties of ginseng upon soaking in threonine/sucrose solution followed by roasting. To determine operational parameters, including threonine concentration ($X_1$, 0.1~0.9%), sucrose concentration ($X_2$, 1.0~3.0%), and roasting temperature ($X_3$, $130{\sim}170^{\circ}C$), response surface methodology was applied to monitor color properties, including brown color intensity, Hunter's colors, and organoleptic color. Coefficients of determinations ($R^2$) of the models were above 0.8758 (P<0.05) in terms of brown color intensity and Hunter's color parameters. Brown color intensity of roasted ginseng extract was maximized in 0.70% threonine and 2.32% sucrose soaking solution under roasting conditions of 25 min at $166.03^{\circ}C$. a values of roasted ginseng were maximized in 0.74% threonine and 2.19% sucrose soaking solution under roasting conditions of $165.40^{\circ}C$. b values of roasted ginseng were maximized in 0.61% threonine and 2.28% sucrose soaking solution under roasting conditions of $159.16^{\circ}C$. The maximum organoleptic color score of roasted ginseng extract was 7.27 in 0.53% threonine and 1.01% sucrose soaking solution under roasting conditions of $146.96^{\circ}C$.

• Journal of Korean Society of Forest Science
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• v.87 no.2
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• pp.286-299
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• 1998

This study was conducted to do a comparative analysis of hunting system in 16 OECD(Organization for Economic Co-operation and Development) countries. Hunting is one of the most advanced types for developing natural resources, esp. wildlife, which is one of major products from forest. There are two types of hunting system ; Revier and/or License System, around most countries which have traditional advanced hunting and higher hunter population. Licence system, which is chosen in Korea, is less efficient ways of hunting for maximizing economical value and wildlife management than Revier system does. Adopting better system for much more efficient economical condition from hunting in Korea in a future is a ultimate goal in this study. The first step for the goal is an analysis of these two system among 16 OECD countries ; United State, Japan, Germany, France, etc. Comparative researches in hunting regulations such as number of hunters, hunter ratio to population, hunting bags, game species, seasons, ammunition and hunting permit are a next step for adopting developed hunting system in Korea. Korea has a smallest hunter ratio to population (1/2,463) among 16 OECD centuries and economical value lead by hunting is estimated still very low. Revier system is a popular one in most OECD countries except United State, Japan, etc, which is useful for wildlife management and maximizing economical value of hunting. And usually rifles are permitted for big game hunting. Hunting examination and/or insurance are compulsory for achieving hunting permit. Depend on game species, yearly hunting bag and season are constructed in most OECD countries.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.3 no.4
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• pp.214-227
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• 1998

This study was carried out to investigate the composition and diagenesis of the carbonate rocks from the seamounts in the Federated States of Micronesia, Central Pacific. Most of the samples were dredged from the water depth of about 1000-3000 m mainly in Chuuk Island, Hunter Bank, Caroline Ridge and Yap Trench. The carbonate rocks are either pelagic sediment mainly of planktonic foraminifera or shallow-marine sediment of corals, calcareous algae, mollusks and echinoderms. The rocks are altered texturally and chemically, except for those from the Hunter Bank and Yap A. The presence of shallow-marine cements suggests that the carbonate sediment has been subsided or reworked to the present water depth after deposition in shallow-marine environments. The texture of the carbonate sediment is reminiscent of meteoric diagenesis; however, the stable carbon isotopic composition of the altered rock samples shows affinity with that of sea water and the oxygen isotopic values are slightly enriched or same as compared to those of unaltered samples. These stable isotopic data suggest that the carbonate sediment of the study area has been diagenetically altered in the present deep-marine environment.

• Korean Journal of Food Science and Technology
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• v.18 no.1
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• pp.16-23
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• 1986

Physico-chemical and sensory characteristics of 28 black tea samples prepared by oaring the mixing ratio of 1 kind of Korean and 9 kinds of foreign black tea were determined, and their relationship was statistically analysed. Korean black tea was found to be lower in bulk density, caffeine, theobromine, crude protein, theaflavin, thearubigin and soluble solids, and higher in Hunter L- and b- value, neutral detergent fiber, calcium and ratio of oxidized matter as compared with foreign black tea. The palatability for 8 kinds of foreign black tea was generally increased by mixing with Korean black tea. The number of black tea whose palatability were higher than that of Korean black tea was 12, which was mostly mixed black tea. Theaflavin. Hunter a-value, soluble solids of the tea infusion, and potassium of the manufactured tea were the major guiding characteristics as a result of stepwise multiple regression analysis, and about 67% of the total variations in the palatability of black tea could be explained by the regression equation formulated by the preceding 4 characteristics.

• Food Science and Preservation
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• v.8 no.4
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• pp.367-373
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• 2001

In order to study the effect of modified atmosphere storage on extending shelf life of King Oyster mushroom was wrapped with PVC film and packed with 20$\mu\textrm{m}$polyolefin(PD941), and effects of temperature(0, 5, 10$^{\circ}C$) in packaging conditions on the respiration and keeping qualities were evaluated. Higher respiratory activity and weight loss were observed at higher temperature. The concentration of O$_2$and CO$_2$ of PVC wrap and polyolefin(PD941) packages for all showed 1∼2% and 10∼14%, respectively. Polyolefin(PD941) package wan superior to the PVC wrap packaging method in Hardness, Hunter L value, Hunter b value and sensory qualities, and reducing weight loss at 0$^{\circ}C$, 5$^{\circ}C$ and 10$^{\circ}C$ compared to PVC wrap. It was found that the optimum shelf-life period of King Oyster mushroom packaged by PVC wrap was estimated to be 50, 28 and 12 days at 0, 5 and 10$^{\circ}C$, respectively, and 50, 32 and 21 days in Polyolefin(PD941).

• Food Science and Preservation
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• v.22 no.3
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• pp.345-352
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• 2015

This study was monitored the quality characteristic of the hyssop-rice drink added using hyssop (Hyssopus officinalis) and rice. AFter operational parameters including amylase content ($X_1$, 1~5 mL), saccharification time ($X_2$, 10~18 hr) and hyssop content ($X_3$, 1.0~3.0 g) were monitored, these results were analyzed using a response surface methodology for the determination of the optimum conditions (Brix, Hunter's color and organoleptic properties). Maximum conditions of Brix for the hyssop-rice drink were 0.96 mL of amylase, 14.93 hr of saccharification time and 2 g of hyssop. Maximum conditions of Hunter's color b were 1.90 mL of amylase, 16.64 hr of saccharification time and 2.51 g of hyssop. Maximum conditions of organoleptic color were 4.60 mL of amylase, 15.66 hr of saccharification time and 1.57 g of hyssop. Maximum conditions of organoleptic aroma were 3.46 mL of amylase, 10.79 hr of saccharification time and 1.45 g of hyssop. Maximum conditions of organoleptic taste were 3.67 mL of amylase, 17.64 hr of saccharification time and 1.76 g of hyssop. Maximum conditions of overall palatability of the hyssop-rice drink were 3.73 mL of amylase, 13.66 hr of saccharification time and 1.85 g of hyssop.

• Food Science and Preservation
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• v.19 no.5
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• pp.703-711
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• 2012

This study was conducted to investigate the quality and organoleptic properties of dehydrated onions with steaming and heating. Sliced onions were treated as follows: steaming time ($X_1$, 5~25 min); drying temperature ($X_2$, $55{\sim}70^{\circ}C$) and drying time ($X_3$, 4~20 hr). All the variables were modelled and analyzed using a central composite design and response surface methodology (RSM). The coefficients ($R^2$) of the water content and water activity model induced from RSM were 0.9514 (p<0.01) and 0.9455 (p<0.01), respectively. The water content and water activity were affected by the drying temperature and time. The $R^2$ on the models of Hunter's L, a, b values were 0.9419 (p<0.05), 0.8818 (p<0.01) and 0.9360 (p<0.01), respectively. Hunter's L, a, b values were affected by the drying temperature and time, but Hunter's b value was not affected by the steaming time. In addition, the $R^2$ on the models of overall palatability was 0.8867 (p<0.05). The maximum palatability response was 5.92 when the steaming time was 13.14 min, the drying temperature was $63.11^{\circ}C$ and the drying time was 14.49 hr.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.1
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• pp.45-49
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• 2002

This study was conducted to enhance the value of chamnamul (Pimpinella brachycarpa (Komarov) $N_{AKAI}$) as an useful food resource. Hunter L, a, b values (lightness, redness, yellowness) of chamnamul leaf were 33.28$\pm$1.94, -10.98$\pm$0.74, 14.05$\pm$1.29 and shearing force was 2745.2g. Contents of tannin and dietary fiber were 100.9 mg%, 24.0% (freeze drying base). The minerals identified in chamnamul were Ca 7.85 g/kg, K 76.31 g/kg, Mg 4.78g/kg, Fe 0.35g/kg, Na 2.35 g/kg. Chamnamul kimchi was packed in polyethylene film (200g) and fermented at 2$0^{\circ}C$ and 4$^{\circ}C$. In color changes kimchi fermented at 2$0^{\circ}C$ showed more increase in Hunter L, a, b values than kimchi fermented at 4$^{\circ}C$. The pH of kimchi decreased and acidity increased with storage time at both temperature. Ascorbic acid contents decreased sharply with storage time. Loss of ascorbic acid contents was about 81.9% in kimchi fermented at 2$0^{\circ}C$ after 5 days, and kimchi fermented 4$^{\circ}C$ lost 77.3% of ascorbic acid after 30 days. Also reducing sugar contents decreased with storage time at 2$0^{\circ}C$ and 4$^{\circ}C$. The results of sensory evaluation showed that optimum ripening time of chamnamul kimchi was 1~3 days at 2$0^{\circ}C$ and more than 20 days at 4$^{\circ}C$.>.