• 대한임상독성학회지
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• 제14권2호
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• pp.92-99
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• 2016

Purpose: The use of flumazenil administration in the emergency department is still controversial because of concerns about adverse effects. The present study was conducted to re-evaluate the risk-benefit ratio associated with flumazenil administration to patients suspected of having acute hypnotics and sedatives poisoning in the emergency department. Methods: A retrospective chart review study was conducted for patients whose final diagnoses were "poisoning" and "benzodiazepine" or "sedatives-hypnotics" from Mar. 2006 to Feb. 2015. The basal characteristics of the patients, including past medical history, ingredients and dose of ingested drug and co-ingested drugs were investigated. For patients administered flumazenil, responsiveness and time from admission to flumazenil administration were investigated with supplement. All collected data were analyzed in aspect terms of risk/benefit. Results: A total of 678 patients were included in our study. Benzodiazepine was the most common sedative/hypnotic drug prescribed, and the frequency of prescription continuously increased. The proportion of TCA as co-ingestion decreased from 13.1% to 3.9% in patients with acute sedative/hypnotic poisoning. Flumazenil was administered to 55 patients (8.1%), of which 29 patients (52.7%) were applied to contraindications. Fifty-three patients (96.4%) showed positive responsiveness, including partial responsiveness after flumazenil administration. No severe adverse events were identified. Conclusion: Based on the current trends in prescription patterns for sedative/hypnotic drugs, increased use of non-TCA antidepressants, and responsiveness to administration of flumazenil, benefit seemed weighted more in this study, although the observed benefits were based on limited results. Further prospective multicenter studies will be needed to optimize benefit-risk ratio.

• 농업과학연구
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• 제41권4호
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• pp.369-377
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• 2014

This study was carried out to evaluate the effect of rice husk (RHB) and food waste biochar (FWB) on upland soil with sandy loam texture, in terms of physico-chemical analysis, lettuce seed germination test, and orgainc carbon leaching experiment. RHB and FWB had different physico-chemical properties each other. Carbon to nitrogen ratio (C/N ratio) of RHB was 32, showing two times higher than that of FWB. FWB had high salt and heavy metal content, compared to RHB. This is probably due to different ingredients and production processing between two biochars each other. Results of germination test with Lettuce showed lower germination rate when FWB was applied because of higher salt concentration compared to control and RHB. Organic carbon leaching test using saturated soil column (${\Phi}75{\times}h75mm$) with $10MT\;ha^{-1}$ biochar application rate, showed higher saturated hydraulic conductivity in rice husk biochar treatment column, compared to control and food waste biochar treatment. The highest total organic carbon concentration in column effluent was lower than those in both of rice husk biochar and food waste biochar, whereas the differences was negligible after 9 pore volumes of effluent. Consequently, biochars from byproducts such as rice husk and food waste in sandy loam textured upland soil could enhance a buffer function such as reduction of leaching from soil, but the harmful ingredient to crops such as high salt and heavy metals could limit the agricultural use of biochars.

• 혜화의학회지
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• 제18권2호
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• pp.47-62
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• 2009

Atopic dermatitis induced NC/Nga mice were used to investigate the efficacy of HYT on the recovery of dermatitic symptoms by how HYT influenced the immune related factors. The results are as below: 1. Compared to the control, HYT treated group showed recovery of atopic dermatitis by the naked eye observation, and significant reduction of dermatits index was observed after 14 weeks. 2. HYT treated group showed significant decrease of the ratio of CCR3+, B220+/IgE+, and Gr-1+/CD11b+ immune cells in dorsal skin by 40.5%, 34.2%, and 48.1%, respectively. 3. HYT treated group showed increase in the ratio of CD19+ immune cells within PBMC by 10.8%, as well as decrease in CD3+, CD3+/CD69+, NKT+ ratios by 5.3%, 35.2%, and 44.9%, respectively. 4. HYT treated group showed increase in the expression of IFN-$\gamma$ in serum by 589.3%, whereas the expression of IL-4, IL-5, IL-6, IL-13, TNF-$\alpha$, MCP-1 and RANTES were decreased by 31.4%, 82.1%, 97.1%, 39.5%, 83.7%, 26.1%, 48.6%, respectively. A 47.2% decrease in IgE expression was also observed. The results above strongly supported the improvement of atopic dermatitis by HYT treatment through immune modulation. Further studies on the synergistic effect of each ingredients of HYT and therapeutic effects according to the dosage of each ingredient should be followed for clinical applications. This work was (partly) supported by the RIC program of MKE(Ministry of Knowledge Economy) in Daejeon University.

• 폴리머
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• 제37권3호
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• pp.262-268
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• 2013

본 연구에서는 pH 감응성 수화젤 입자를 이용하여 외부환경에 불안정한 활성물질을 화장품 제형 내에서는 안정하게 보존하고, 피부에 도포 시 빠른 방출로 피부에 흡수될 수 있는 지능형 전달시스템의 구현 가능성을 확인하기 위하여, 분산광중합을 이용하여 pH 감응성을 가지는 P(MAA-co-PEGMA) 수화젤 입자를 평균 크기 약 $2{\mu}m$의 구형 입자로 합성하였다. 합성된 P(MAA-co-PEGMA) 수화젤 입자는 수화젤의 MAA에 존재하는 카르복시기의 이온화에 의하여 pH 5를 전후로 한 급격한 팽윤비의 변화를 보여주었다. pH에 따른 수화젤 내부에 탑재된 알부민의 방출 및 피부투과 실험결과, P(MAA-co-PEGMA) 수화젤 입자는 pH 4.0에서는 소량의 알부민이 방출되어 피부 투과가 거의 일어나지 않은 반면, pH 6.0에서는 초기부터 다량의 알부민이 방출되어 상대적으로 높은 피부투과율을 나타내었다. 펩신을 이용한 알부민의 안정성 실험결과, P(MAA-co-PEGMA) 수화젤은 내부에 탑재된 알부민을 외부 환경으로부터 보호하여 알부민의 안정성을 유지시켜 주었다.

• 한국식품조리과학회지
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• 제28권1호
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• pp.51-55
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• 2012

This study was conducted to investigate the physicochemical properties of citrus peel extracts with different hot water extraction and enzymatic hydrolysis conditions. Enzymatic hydrolysis was also employed using Viscozyme L and results were compared with that of optimized hot water extract. Hot water extraction was performed under different parameters; the sample to solvent ratio(1:20, 1:15, 1:10), extraction time(2, 4 hrs), extraction temperature(85, $95^{\circ}C$) and enzymatic hydrolysis(0, 1%) and the subsequent extracts were used for determining their physicochemical properties, such as total yield, total phenolics, total flavonoids, and electron donating ability (EDA). With the increase in the sample to solvent ratio and extraction time, total yield, total phenolics, total flavonoids and EDA increased. But extraction temperature did not significantly affect the hot water extract. As hot water extract was hydrolyzed by the enzyme, total yield and active ingredients increased rapidly. In the result of total yield, total phenolics, total flavonoids and EDA, the activity of enzyme-treated extract was higher than those of enzyme-untreated extract. Based upon the overall hot water extraction efficiency, it was found that 20 times volume or 120 min at a time at $95^{\circ}C$ after enzyme treatment was optimal.

• 대한의생명과학회지
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• 제11권3호
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• pp.417-420
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• 2005

To investigate the anti-obesitic effect of FD extract which consisted of Mori radicis Cortex, Hoelen, Pueraria radix, Schizonepetae spica, Carthami Flos, Bupleuri radix and Saposhnikoviae radix in high-fat diet-fed female lean Zucker rats. Obesity was induced by feeding high-lipid diet contained $3\%$ corn oil and $1\%$ cholesterol for 8 weeks, in which FD extract was added to the diet for treatment group. The rats fed on the high fat diet showed increased gain of body weights, leading to enhanced feed efficiency ratio. Moreover high-fat diet induced hepatic lipid peroxidation and hyperlipemia. The body weight, food efficiency ratio and lipid peroxidation in the liver was decreased as compared with the rats fed on the high fat diet by FD extract. With all such changes, the blood biochemistry about lipid was, if anything, risen. These results suggest that FD extract was supposed to have effective ingredients for improving obesity for controlling adipose tissue.

• 한국식품조리과학회지
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• 제21권4호
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• pp.422-432
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• 2005

Shinuncho(Angelica keiskei koidz)sulgi is a kind of steamed rice cake by an earthenware steamer. I made Shinuncho-sulgi samples with different amounts of Angelica keiskei koidz - powder and different types of sugars (sugar or honey). The more Angelica keiskei koidz powder it has the bitter it tastes but the lower sweetness, moistness and chewiness it has. Samples with honey have higher sweetness, moistness and chewiness but lower bitterness and after-swallowing than ones with sugar. Color is Shinsuncho-sulgi with $3\%$ of Angelica keiskei koidz - powder and honey has been judged to have the best quality. Flavor and Overall-acceptability are Shinsuncho-sulgi with $2\%$ of Amge;oca keiskei koidz - powder and honey has been judged to have the best quality. The more Angelica keiskei koidz powder it has the higher hardness but the significantly cohesiveness, springiness, gumminess, and chewiness it has. Samples with honey have higher hardness, springiness, cohesiveness, gumminess and chewiness, but lower adhesiveness, than ones with sugar. The moisture content of Shinsuncho-sulgi is $35.89\~37.08\%$. Samples with honey have higher b-value but lower L-value and a-value than ones with sugar. Based on the results of the study, the best ratio of ingredients is as follow non-glutinous flour 196g, Angelica keiskei koidz powder $2\%$ (4g), honey 35ml, salt 2g, water 20ml and $37.08\%$ of moisture content.

• 한국식품영양과학회지
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• 제14권2호
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• pp.202-213
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• 1985

The protein nutritional quality of foods has become an important factor to food processors with the advent of nutritional labeling regulations for foods. Then, as is true today, the officially approved assay for protein nutritional quality was the rat based protein efficiency ratio(PER) bioassay. The PER bioassay requires a minimum of 28 days to performe, and is therefore not applicable to routine quality assurance use by the food industry. Within the past ten years there has been a research emphasis placed on the development of rapid, inexpensive, biological and/or chemical based assays for protein nutritional quality. It was hoped that if a rapid assay could be developed and thoroughly tested, it could be used in lieu of the PER bioassay in the day-to-day quality assurance screening of food ingredients and products. The rapid assays developed in the hope of attaining this goal have been based on microorganisms, proteolytic enzymes, and amino acid profiles, as well as combinations of the above. In this review, it will be described and briefly discussed many of procedures which had contributed conceptually as well as practically to the development of in vitro methods for the evaluation of protein quality. Special emphasis will be placed on the C-PER(computed protein efficiency ratio) assay which combines data from in vitro protease digestion and amino acid composition to predict protein nutritional quality designed by Satterlee et al. (1980), and the DC-PER(discriminant computed PER) which is a method of estimating protein quality based on rat assay and in vitro digestibility obtained using solely essential amino acid data will be also introduced.

• 동아시아식생활학회지
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• 제27권4호
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• pp.387-398
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• 2017

We attempted to develop a seafood menu by applying the most preferred recipes to the most disliked seafood menus in order to improve elementary schoolers' seafood menu preferences and consumption levels. A survey was conducted on the attitudes of 106 fifth graders about nine cooking methods and 37 school seafood menus served in the past 2 years. The deep-frying method was the most preferred by both boys and girls. The next preferred methods by boys were grilling and batter-frying while those by girls were stir-frying and batter-frying. The most disliked menus were cold jellyfish salad, mussel soup, dried-pollack soup, and sea-snail salad in that order. Mussel soup, dried-pollack soup, and seasnails salad ranked as the least preferred menu as well. Finally, standardized recipes for mussel croquette, dried-pollack Gangjeong, and batter-fried seasnails were developed. Consumption ratios of mussel croquette (85.94%), dried-pollack Gangjeong (79.55%), and batter-fried seasnails (75.5%) were significantly improved compared to the original menu (p<0.001). For mussel croquette, satisfaction scores for serving size, appearance, flavor, texture, and taste were significantly higher, and intakes of protein, phosphorus, iron, potassium, vitamin A, vitamin B1, vitamin B2, niacin, and vitamin C were significantly improved, as compared with mussel soup (p<0.001). Dried-pollack Gangjeong, texture and taste scores were significantly improved compared to dried-pollack soup. For batter-fried seasnails, protein, phosphorus, and iron intake levels and taste score were significantly improved compared to seasnail salad. Findings of the study suggest that a combination of disliked seafood ingredients and preferred recipes may be helpful in improving elementary school foodservice by increasing menu preference and consumption ratio.

• 동아시아식생활학회지
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• 제1권1호
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• pp.99-111
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• 1991

In each nuruk using today, effect of pH on glucoamylase activity and viable cell count of yeast and bacteria was measured. Common components during fermentation, alcohol, acetaldehyde and acetone, amino acid composition, and total sugars and mineral content were determined in yakju(korean wine) brewed from different ingredients and by different methods. Results are summarized as follows ; 1. The lower the pH, the lower the glucoamylase activity in JK, BK, JK-S BK-S and JN. But the higher the glucoamylase activity ratio in Koji and KN. 2. Yeast and bacteria cell count could not determined in nuruk inoculated of seed. In JK, BK and JN, yeast cell count was 50${\times}$104∼80${\times}$104, bacteria cell count was 5${\times}$106∼24${\times}$106. 3. In yakju during fermentation, pH was higher in RU, total acidity content was higher in ST-N, ST-K, RU and ST-RUPO and alcohol content was lower in RUPO and ST-RUPO. 4. Ethanol and acetaldehyde content were highest in dukyunju. Trace amount of acetone was determined only in ST-K, RUPO and ST-RUPO . n-Propyl alcohol content was higher in ST-K, ST-RUPO and ST-N, iso-butyl alcohol content was higher in L-RUPO, Dukyunju and Songyupju and iso-amyl alcohol content was higher in Songyupju, RU, L-RUPO and Dukyunju. 5. In amino acids composition of each yakju, Pro, Ala and Val content was higher than other amino acids. Total amino acids content was the highest in Dukyunju and second highest in ST-N, NH3 was higher in ST-N, Dukyunju, RUPO than other samples. 6. Total sugars content was the highest in ST-N and second highest in RU. 7. P, K and Mg content were higher in Dukyunju and ST-N than in other samples. In Dukyunju, Ca and P ratio was 0.075 because of low Ca content and high P content.