• Korean Journal of Clinical Pharmacy
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• v.21 no.2
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• pp.145-155
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• 2011

The objective of this study was to determine whether any pretreatment parameters were associated with pharmacological effect or toxicity parameters after vincristine administration and to describe a mathematical model, which explains the interpatient pharmacodynamic variability. The relationship between patient characteristics and vincristine dose and hematological toxicity were evaluated. 68 pediatric and adolescence patients and 107 adults with acute lymphoblastic leukemia were treated with vincristine $1.5mg/m^2/day$ IV and other anticancer drugs as scheduled. Complete blood counts and other blood test results were obtained. The input variables were age, gender, weight, lean body weight (LBW), height, body surface area, vincristine dose and total vincristine dose. The outcome measures were nadir values (white blood cells, absolute neutrophil counts, hemoglobin, and platelets); the absolute decrease, relative decrease, and survival fraction of blood cells. Polynomial regression analysis was carried out to determine the other significant covariates. The variability of $WBC_{nadir}$ was modeled with good precision and accuracy with a two-covariate model. This model should be validated and improved on with further clinical data. We believe that such pharmacodynamic modeling should be explored further to determine its performance and clinical relevance compared with modeling using pharmacokinetic parameter.

• Journal of Nutrition and Health
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• v.28 no.8
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• pp.759-770
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• 1995

This study was conducted to investigate the effect of weight control by use of commercial formula diet and nutrition education on 36 obese women over a period of 6 months. During the study it motivated ways for women to control their weight and improve their health, thus analyzing variables that influence weight control. To help weight control, for the first 3 weeks, along with 1 regular mea, 2-3 liquid formula diets of 135㎉ per pack a day were provided within the 1,200-800㎉ range. For 6 months since then, all 3 meals were taken regularly and it was recommended that energy which is 500㎉ less than energy requirement be taken. To evaluate the effect of weight change by the weight control program, anthropometric measurements, biochemicl parameter, and food behavior are measured. The mean body mass index(BMI) was 30.1$\pm$3.8(25.0-43.6) and it was in the upper 5 percentile of the mean BMI of Korean women. The percent of body fat was significantly reduced from 29.1$\pm$2.4 to 26.4$\pm$2.3, showing that the weight control program induced not only a change in weight but also a change in body composition. The body circumference such as waist and hip circumference and skinfold thickness measurements of biceps, triceps, subscapular and surprailiac were reduced significantly, but the mean waist-to-hip ratio didn't change. Singnificantly improved food behavior score measured by the questionnaire indicated that the weight-contorl program induced the change of the food behavior, as well. Weight loss also induced biochemical parameters of the subject, thus total cholesterol, LDL-Cholesterol, and triglycerol which were in the high range of the normal values were reduced to 20.2%(p<0.01), 22.2%(p<0.01), 25.8%(p<0.01), repectively. HDL-cholesterol didn't change significantly, but the ratio of HDL to total cholesterol increased(p<0.01).

• Biomolecules & Therapeutics
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• v.23 no.6
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• pp.582-589
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• 2015

Several theories emphasize that aging is closely related to oxidative stress and disease. The formation of excess ROS can lead to DNA damage and the acceleration of aging. Vigna angularis is one of the important medicinal plants in Korea. We isolated vitexin from V. angularis and elucidated the lifespan-extending effect of vitexin using the Caenorhabditis elegans model system. Vitexin showed potent lifespan extensive activity and it elevated the survival rates of nematodes against the stressful environments including heat and oxidative conditions. In addition, our results showed that vitexin was able to elevate antioxidant enzyme activities of worms and reduce intracellular ROS accumulation in a dose-dependent manner. These studies demonstrated that the increased stress tolerance of vitexin-mediated nematode could be attributed to increased expressions of stress resistance proteins such as superoxide dismutase (SOD-3) and heat shock protein (HSP-16.2). In this work, we also studied whether vitexin-mediated longevity activity was associated with aging-related factors such as progeny, food intake, growth and movement. The data revealed that these factors were not affected by vitexin treatment except movement. Vitexin treatment improved the body movement of aged nematode, suggesting vitexin affects healthspan as well as lifespan of nematode. These results suggest that vitexin might be a probable candidate which could extend the human lifespan.

• Journal of Dairy Science and Biotechnology
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• v.25 no.1
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• pp.1-7
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• 2007

A Whey-based medium was formulated with Lactobacillus brevis to investigate whether any functional peptides could derive from whey protein. The optimal concentrations of the ingredients of the medium for the growth of Lactobacillus were determined as 2% whey protein concentrate and 1% glucose and 0.5% yeast extracts. The growth of Lb. brevis was improved with the supplementation of yeast extracts than glucose. The viable cells counts of Lb. brevis reached to 2.0 × 10$^8$CFU/mL in the whey-based medium. The whey protein hydrolysates recovered from the supernatant after centrifugation at 10,000 x g for 10min induced strong inhibitory activity against ACE. When the whey protein hydrolysate were partially purified by a membrane tubing below 8,000Da, the partially purified fraction remained 64.7 ${\pm}$ 3.6% of the ACE inhibition activity of the whey protein hydrolysates and IC$_{50}$ was 38.8 ${\pm}$ 2.2mg/mL. The whey-based medium was proved to be effective in producing ACE inhibitory peptides by lactic bacteria fermented whey protein.

• Journal of the Korean Society of Food Culture
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• v.28 no.2
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• pp.158-166
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• 2013

The purpose of this study was to investigate the awareness, eating experience, and preference of kimchi, and the sensory evaluation of kimchi from Chinese and Korean students residing in Korea. General information (including age, sex, duration of staying, living status) was collected. A questionnaire was used to collect the information on awareness, eating experience, and preference of kimchi and dishes made with kimchi. Sensory evaluations were carried out on a 10 point scale. All subjects (37 Koreans, 43 Chinese) were aware of kimchi, with 98% of the Chinese subjects recognizing kimchi as a Korean traditional food and 65% having eaten kimchi at least once a day. The types of kimchi preferred by Chinese subjects were generally sweet and not over-bearing in seasoning, hotness, or ripeness. The more frequently eaten foods made with kimchi were jjigae, bokkeumbap, bibimbap and kimbap. However, the more preferred dishes made with kimchi were bossam, jeongol, bokkeum, jeon, and ramyeon. The Chinese subjects were especially sensitive to spicy odors ($4.6{\pm}2.2/10$), salted seafood odors ($4.6{\pm}2.3/10$), offodors ($4.4{\pm}2.3/10$) and aftertaste ($5.9{\pm}2.1/10$) compared to Korean subjects. Taken all together, the perception as well as sensory characteristic of kimchi needs to be improved for the globalization of kimchi.

• Journal of Biosystems Engineering
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• v.39 no.4
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• pp.330-335
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• 2014

Purpose: This study was conducted for enhancing the performance of a conventional quick freezer by introducing the supercooling state, using a low-temperature coolant. Methods: In the present investigation, the supercooling process was executed prior to quick freezing for reducing the time by which the temperature passes the zone of maximum ice crystal formation. Every food has different nucleation points and hence, we used silicone oil as the coolant for supercooling for easy modification of temperature. Additionally, for quick freezing, we used liquid nitrogen spray. Results: Using the heat exchanger-type precooler with silicone oil, the temperature of the chamber was easily changed for enabling supercooling. Particularly, the results of the freezing test with garlic indicated that this system improved the hardness of garlic after it was thawed, compared to the conventional freezing method. Conclusions: Before quick freezing, if the food item is subjected to the supercooling state, the time from nucleation to the temperature reaching the frozen state ($-5^{\circ}C$, which is the maximum ice crystal formation zone) will be shorter than that incurred using quick freezing alone. The combination of the heat exchanger-type supercooler and liquid nitrogen sprayer is expected to serve as a promising technology for improving the physicochemical qualities of frozen foods.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.2
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• pp.270-277
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• 2018

Objective: The present experiment has tested the effect of dietary alfalfa flavonoids (AAF) supplementation on the productive performances, carcass characteristics, meat quality and lipid oxidation of growing rabbits. Methods: One hundred and sixty crossbred rabbits (42 days old) were divided into four groups of forty animals each and were fed either a control diet (AAF0) or an AAF0 diet supplemented with 400, 800, or 1,200 mg of AAF/kg per diet (AAF4, AAF8, and AAF12, respectively) from weaning to slaughtering (102 days old). Performance data were recorded over a period of 60 days. At the end of the trial, 12 rabbits were slaughtered per group, and the carcass characteristics were recorded. Moreover, the plasma, liver and dorsal muscles were sampled from 12 rabbits/group, and were analyzed for lipid oxidation. Results: No significant differences were recorded for the performance, carcass characteristics and meat quality traits except for lightness parameter that was lower in the control group. Dietary AAF supplementation significantly (p<0.01) affected the malondialdehyde (MDA) levels of the frozen meat in a dose-related manner, with the lowest value (0.24 mg MDA/kg fresh meat) recorded in the AAF12 group samples. Conclusion: These findings indicated that the dietary inclusion of AAF in rabbit diets improved muscle oxidation stability with no adverse effects on the growth performance of the animals even if a slight impact on meat lightness color parameter was recorded.

• Applied Biological Chemistry
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• v.40 no.4
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• pp.318-322
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• 1997

As an investigation for utilization of squid viscera oil as a food source, we attempted to improve a quality of fish burger by addition of emulsion curd formed from gelatin, water and refined squid viscera oil. Judging from the results of peroxide value, brown pigment formation, color value of Hunter, jelly strength and sensory evaluation, the reasonable amount of emulsion curd for the improvement of a fish burger functionality was determined as 6% on the weight basis of the chopped mackerel meat. Total plate counts, volatile basic nitrogen and histamine contents in fish burger prepared by addition of 6% of emulsion curd were $6.2{\times}10^4\;CFU/g$, 19.0 mg/100 g, and 50.7 mg/100 g, respectively. It may be concluded, from the above results that the emulsion curd-added fish burger is a safe as a food commodity. The ratio of polyenes to saturates of emulsion curd-added mackerel burger was 1.13. By adding emulsion curd formed from gelatin, water and refined squid viscera oil, color in cross section, texture and lipid functionality of mackerel burger could be improved in part.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.25 no.5
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• pp.406-412
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• 1992

Changes in proximate composition and protein quality were determined to find out appropriate processing conditions of the seasoned and smoked squid(Neon flying squid, Ommastrephes bartrannii). Moisture and crude protein contents were severely reduced (p<0.05), while increasing of fat and ash contents were not apparent. Seasoning and smoking contributed iii enhancing TBA value. Trypsin inhibitor(Tl) content was not increased severely after those processing steps. TI content checked in the all steps of squid processing was not correlated with the TBA value of squid in the same processing step. An improved digestibility and protein efficiency ratio(PER) were observed in the all products except with steak(mechanically soften product) in vitro enzymatic digestibilities of both raw Neon flying squid meats(mantle and arm) were significantly inferior(p<0.05) to other squid species.

• Journal of Digital Convergence
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• v.16 no.6
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• pp.9-18
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• 2018

Recently, the necessity and interest to improve the tourism preparedness for enhancing the quality of foreign tourists is increasing, but the related research is insufficient. The purpose of this study is to identify the preferential improvement elements related to the tourism preparedness of foreign tourists. To do this, we applied the R-IPA analysis to analyze and compare the elements affecting the tourist preparedness according to tourist type and time period. As a result of R-IPA analysis for all tourists, the elements that need to maintain the current quality levels were food, security, transit, shopping, and tourist attractiveness and the elements that need to be improved but low priority were language communication, travel expenses, and tourist information service. As a result of R-IPA analysis by tourist type, for individual tourists it is necessary to maintain current quality levels of transit, food, shopping, tourist attractiveness, and security. For group tourists, it is necessary to maintain current quality levels of accommodation, shopping, tourist attractiveness, and tourist information service, but food needs to be urgent improvement.