• 한국어병학회지
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• 제31권2호
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• pp.115-122
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• 2018

어성초에서 발견되는 다양한 활성성분 중 강력한 항산화작용인 있는 quercitrin의 존재로 인해 건강식품이나 천연물의약품으로의 활용 목적으로 각광 받아 왔다. 본 연구에서는 어성초 추출물을 점농어의 사료에 첨가하여 장기간 급이함으로써, 가식부에 잔류하는 quercitrin으로 인해 식품의 가치를 높일 수 있는지 하는 가능성에 대한 연구를 수행하였다. 점농어에 어성초 추출물을 0.1, 0.5 및 1.0%의 수준으로 1개월간 급이하면 quercitrin이 hepatopancreas>muscle>serum의 순으로 잔류한다. 한편 Quercitrin을 순수물질 상태로 점농어, 틸라피아, 랫드 및 마우스에 20 mg/kg로 단회 경구 투여하고 48시간 후 조직내의 quercitrin 농도를 측정하면 점농어와 틸라피아에서는 어성초 추출물을 투여한 것과 동일한 잔류 농도 패턴을 보이지만 시험한 두 종의 포유동물에서는 liver>serum>muscle의 순으로 잔류 농도가 관찰된다. 이 결과로부터, quercitrin의 어류 가식부 근육내에서 발견된 상대적으로 높은 축적성은 기능성식품의 생산 측면에서 유리한 패턴의 특성으로 생각된다. 한편 최고 농도인 어성초 1.0%의 1개월간 투여 후 점농어의 성장에서 유의한 수준의 저해가 관찰되었으며 동시에 이 농도에서 간장 손상지표인 혈청내 효소의 변화도 관찰되었다. 결론적으로 어성초는 기능성 수산식품의 개발에 활용할 수 있는 가능성을 제시하지만 이때 어류에서 독성이 나타나지 않는 수준의 농도로 제한하는 것이 현명한 것으로 보인다.

• 대한치과보철학회지
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• 제36권3호
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• pp.427-452
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• 1998

To elucidate the effects of food texture such as hardness, cohesiveness, adhesiveness on mastication procedure, the electromyographic activity (EMG) of the masticatory muscles and the chewing movements were analyzed in eighteen young subjects during ordinary chewing. Seven different foods were selected by sensory texture profiling and mechanical test with texturometer; egg white, sausage, pizza cheese, yang-geng, biscuit, peanut and almond. The indexes of jaw movements used were the chewing number, chewing time, maximum opening, average opening, closing velocity and opening velocity. The EMG indexes analyzed were maximum and average integrated amplitude of the anterior temporal and masseter muscles. The results obtained were as follows. 1. The chewing time and chewing number, mandibular displacement and mandibular movement velocity were not changed by the hardness, cohesiveness and adhesiveness of the food (p>0.05). 2. The harder food materials showed a higher amplitude of the anterior temporal muscle integrated EMGs than the softer ones (p<0.05). 3. The maximum and average integrated EMGs of the masseter muscle increased with the increase of hardness of the food (p<0.05). 4. The integrated EMGs of preferred side and non-preferred side masticatory muscles increased with the increase of hardness of the food (p<0.05). 5. The adhesiveness and cohesiveness of the food were not the determining factor to the integrated EMGs of masticatory muscles (p<0.05).

• 한국수산과학회지
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• 제15권2호
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• pp.137-146
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• 1982

건조에 의한 뱀장어 근육조직의 변화와 지방의 이동에 대하여 조직학적인 면에서 실험한 결과를 요약하면 다음과 같다. 1. 신선한 뱀장어는 피하지방이 두터우며 진피층안에도 지방이 존재하였다. 2. 건조에 의한 근육조직의 변화는 초기단계와 말기단계로 나눌 수 있으며, 건조초기는 결체조직의 탈수가 일어나고 건조말기에는 근원섬유의 탈수가 일어난다. 3, 건조에 의한 서방의 움직임은 내부구조의 변화에 따른 근절의 벌어짐과 수축에 의하여 좌우되는 것 같으며, 건조초기보다 건조말기에 심한 것 같다. 4. 동재건조 후에는 세포내외에 수결정에 의한 흔적이 참았으며 복수 후에도 수결정의 흔적이 남았다. 5. 가열후의 조직은, 결체조직은 녹아버린 상태를 나타내고 근섬유는 탈구경화된 상태를 나타내었다.

• Journal of Nutrition and Health
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• 제16권3호
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• pp.200-208
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• 1983

The present studies were designed to compare the effects of both dietary fat levels and P / S ratio on lipid components in plasma and tissues. Changes in plasma HDL-cholesterol, cholesterol and TG, and also in tissue cholesterol and TG were determined in young rats fed diets providing total dietary fat as 10%, 25% or 45% of calories and P / S ratio as 0.2 or 4.0. Plasma cholesterol levels were getting higher as dietary fat levels increased at P / S 0.2. Plasma cholesterol was lower in rats fed dietary fat either 25% or 45 %, each with P / S 4.0. But at 10% no change in plasma cholesterol were observed by P / S 4.0 because of a possible insufficiency of the absolute amount of PUFA. HDL-cholesterol was rather less sensitive to the modification of dietary fat level, but was reduced in rats fed diets of P / S 4.0 at either 25% or 45% fat, even though HDL-cholesterol were increased in the group of 10% with P / S 0.2. Total cholesterol per g- liver were significantly increased as dietary fat levels increased. Liver cholesterol levels were higher in rats fed diets of P / S 4.0 at higher fat levels (25% or 45%) which possibly suggested that a reduction of plasma cholesterol by high PUFA diet was not at least from a decreased synthesis of cholesterol in liver. However, in muscle no significant differences were found by feeding high P / S ratio at each levels of fat. At 10% fat level, compared to 25% or 45%, cholesterol level was lower in g-liver but higher in g- muscle. Plasma TG was decreased as more dietary fat were supplied at P / S ratio, but no consistant response obtained at low P / S ratio. TG per g-liver were reduced by feeding P / S 4.0 diet at 10% or 45% fat level but no differences were found in muscle. P / S 4.0 diet was more efficient in lowering plasma cholesterol TG and HDL-cholesterolt levels only if fat level was more than 25% of the total calories And young rats were more resistant to dietary fat modification.

• 대한치과보철학회지
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• 제36권2호
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• pp.389-423
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• 1998

This investigation was designed to determine the effectiveness of the posterior occlusal schemes on masticatory activity during mastication in complete denture. Twelve edentulous subjects were selected for this study. All subjects had no past history and no functional abnormality on masticatory system and TMjoint. And, they had residual ridge of favorable morphology, firm mucosa and Class I skeletal jaw relationship, Twelve experimental denture with interchangeable occlusions(0-degree teeth, 30-degree teeth, Levin teeth and S-A teeth) were constructed for this study. The masticatory performance was analyzed by means of standard sieve(10, 16, 20, 30sieve), and the electrical activity from selected muscles(Temporalis and Masseter muscle) was recorded simultaneously with electromyography (Bio-Pak system) as the subject masticated test foods (rice, peanut and gum) with four different occlusal schemes. Mandibular movement was, also, measured with Sirognathography(Bio-Pak system). These recordings were performed in immediately, after 1 week and after 2 weeks of insertion of complete denture. The results were as fellows; 1. The average masticatory performance of 0-degree artificial teeth was higher than any other artificial teeth. 2. Masticatory performance in denture wearer was affected preferentially by food and artificial occlusal schemes. 3. During chewing, there was a statistical difference of EMG activity between masseter and temporal muscle(p<0.01). Especially, EMG activity of working masticatory muscle was highly affected by food rather than by artificial occlusal schemes. 4. In denture wearer, the velocity of opening was not affected by food, whereas, the velocity of closing was faster in soft food chewing than in hard food chewing, and the amount of vertical displacement was grater in chewing of soft and large bolus than in chewing of hard and small bolus. However, the amount of lateral displacement showed conversely(p<0.05). 5. It was considered that masticatory performance in denture wearer is not affected by the condition of residual ridge. the history of denture wear, the preference, the adaptation to artificial teeth and the total mesiodistal length of artificial posterior teeth.

• 대한치과보철학회지
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• 제34권3호
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• pp.539-573
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• 1996

This investigation was designed to determine the effectiveness of the posterior occlusal schemes on masticatory activity during mastication in complete denture. Twelve edentulous subjects were selected for this study. All subjects had no past history and no functional abnormality on masticatory system and TMjoint. And, they had residual ridge of favorable morphology, firm mucosa and Class I skeletal jaw relationship, Twelve experimental denture with interchangeable occlusions(0-degree teeth, 30-degree teeth, Levin teeth and S-A teeth) were constructed for this study. The masticatory performance was analyzed by means of standard sieve(10, 16, 20, 30sieve), and the electrical activity from selected muscles(Temporalis and Masseter muscle) was recorded simultaneously with electromyography(Bio-Pak system) as the subject masticated test foods (rice, peanut and gum) with four different occlusal schemes. Mandibular movement was, also, measured with Sirognathography(Bio-Pak system). These recordings were performed in immediately, after 1 week and after 2 weeks of insertion of complete denture. The results were as follows; 1. The average masticatory performance of 0-degree artificial teeth was higher than any other artificial teeth. 2. Masticatory performance in denture wearer was affected preferentially by food and artificial occlusal schemes. 3. During chewing, there was a statistical difference of EMG activity between masseter and temporal muscle(p<0.01). Especially, EMG activity of working masticatory muscle was highly affected by food rather than by artificial occlusal schemes. 4. In denture wearer, the velocity of opening was not affected by food, whereas, the velocity of closing was faster in soft food chewing than in hard food chewing, and the amount of vertical displacement was grater in chewing of soft and large bolus than in chewing of hard and small bolus. However, the amount of lateral displacement showed conversely (p<0.05). 5. It was considered that masticatory performance in denture wearer is not affected by the condition of residual ridge, the history of denture wear, the preference, the adaptation to artificial teeth and the total mesiodistal length of artificial posterior teeth.

• Nutrition Research and Practice
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• 제16권3호
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• pp.298-313
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• 2022

BACKGROUND/OBJECTIVES: The effectiveness of natural compounds in improving athletic ability has attracted attention in both sports and research. Gynostemma pentaphyllum (Thunb.) leaves are used to make traditional herbal medicines in Asia. The active components of G. pentaphyllum, dammarane saponins, or gypenosides, possess a range of biological activities. On the other hand, the anti-fatigue effects from G. pentaphyllum extract (GPE) and its effective compound, gypenoside L (GL), remain to be determined. MATERIALS/METHODS: This study examined the effects of GPE on fatigue and exercise performance in ICR mice. GPE was administered orally to mice for 6 weeks, with or without treadmill training. The biochemical analysis in serum, glycogen content, mRNA, and protein expressions of the liver and muscle were analyzed. RESULTS: The ExGPE (exercise with 300 mg/kg body weight/day of GPE) mice decreased the fat mass percentage significantly compared to the ExC mice, while the ExGPE showed the greatest lean mass percentage compared to the ExC group. The administration of GPE improved the exercise endurance and capacity in treadmill-trained mice, increased glucose and triglycerides, and decreased the serum creatine kinase and lactate levels after intensive exercise. The muscle glycogen levels were higher in the ExGPE group than the ExC group. GPE increased the level of mitochondrial biogenesis by enhancing the phosphorylation of peroxisome proliferator-activated receptor-γ coactivator-1α (PGC-1α) protein and the mRNA expression of nuclear respiratory factor 1, mitochondrial DNA, peroxisome proliferator-activated receptor-δ, superoxide dismutase 2, and by decreasing the lactate dehydrogenase B level in the soleus muscle (SOL). GPE also improved PGC-1α activation in the SOL significantly through AMPK/p38 phosphorylation. CONCLUSIONS: These results showed that GPE supplementation enhances exercise performance and has anti-fatigue activity. In addition, the underlying molecular mechanism was elucidated. Therefore, GPE is a promising candidate for developing functional foods and enhancing the exercise capacity and anti-fatigue activity.

• Nutrition Research and Practice
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• 제17권5호
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• pp.934-944
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• 2023

BACKGROUND/OBJECTIVES: Maintaining total muscle mass in the older adults with swallowing difficulty (dysphagia) is important for preserving swallowing function. Increasing protein intake can help sustain lean body mass in the older adults. The aim of this study was to evaluate the effect of various high-protein texture-modified foods (HPTMFs) on muscle mass and perform dietary assessment in ≥ 65-yrs-old patients with dysphagia. SUBJECTS/METHODS: Participants (n = 10) received the newly developed HPTMFs (average 595.23 ± 66.75 kcal/day of energy, 54.22 ± 6.32 g/day of protein) for 10 days. Relative handgrip strength (RHS), mid-upper arm circumference (MUAC), body composition, mini nutritional assessment (MNA), mini dietary assessment (MDA), and Euro Quality-of-Life questionnaire 5-dimensional classification (EQ-5D) were assessed. RESULTS: After 10 days, an increase in MUAC (26.36 ± 2.35 cm to 28.50 ± 3.17 cm, P = 0.013) and RHS (0.38 ± 0.24 kg/kg body weight to 0.42 ± 0.22 kg/kg body weight, P = 0.046) was observed. Although MNA, MDA, EQ-5D, subjective health status, muscle mass, and calf circumference showed a tendency to increase after intervention, no significant differences were found. CONCLUSIONS: These results suggest that the HPTMFs can be used for improving the nutritional and health status in patients with dysphagia.

• 대한의생명과학회지
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• 제13권4호
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• pp.251-261
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• 2007

A myofiber of skeletal muscle is composed of myofibrils, sarcolemma (plasma membrane), and constameres, which anchor the myofibrils to the sarcolemma. Achvillin is a recently identified F-actin binding muscle protein, co-isolates with dystrophin and caveolin-3 in low-density sarcolemma of striated muscle, and colocalizes with dystrophin at costameres, the specialized adhesion sites in muscle. Archvillin also binds to nebulin and localizes at myofibrillar Z-discs, the lateral boundaries of the sarcomere in muscle. However other roles of archvillin on the dynamics of myofibrillogenesis remain to be defined. The goal of this study is, by using siRNA-mediated gene silencing technique, to investigate the effect of archvillin on the dynamics of myofibrillogenesis in cell culture of a mouse skeletal myogenic cell line (C2C12), where presumptive myoblasts withdraw from the cell cycle, fuse, undergo de novo myofibrillogenesis, and differentiate into mature myotubes. The roles of archvillin in the assembly and maintenance of myofibril and during the progression of myofibrillogenesis induced in skeletal myoblast following gene silencing in the cell culture were investigated. Fluorescence microscopy demonstrated that the distribution of archvillin was changed along the course of myofibril assembly with nebulin, vinculin and F-actin and then located at Z-lines with nebulin. Fluorescence microscopy demonstrated that knockdown of mouse archvillin expression led to an impaired assembly of new myofibrillar clusters and delayed fusion and myofibrillogenesis although the mouse archvillin siRNA did not affect those expressions of archvillin binding proteins, such as nebulin and F-actin. This result is corresponded with that of RT-PCR and western blots. When the perturbed archvillin was rescued by co-transfection with GFP or Red tagged human archvillin construct, the inhibited cell fusion and myotube formation was recovered. By using siRNA technique, archvillin was found to be involved in early stage of myofibrillogenesis. Therefore, the current data suggest the idea that archvillin plays critical roles on cell fusion and dynamic myofibril assembly.

• 한국식품영양과학회지
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• 제12권2호
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• pp.62-65
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• 1983

어육을 단기간 저장하는데 효율적인 저장방법으로 알려진 빙결점동결법을 조리식품에 적용하여 저장중의 품질안정성에 대하여 실험한 결과를 요약하면 다음과 같다. 빙결점동결법으로 저장한 구운 고등어는 지방의 산패면에서 $5^{\circ}C$ 및 $-20^{\circ}C$에서 저장한 것보다 유도기가 약간 연장되는 효과가 있었으며, pH와 VBN는 세가지 저장조건에 따른 큰 차이가 없었다. 저장중 pH는 약간 감소하는 반면 휘발성염기질소는 저장초기에 급증하고 저장 4일 이후에는 큰 변화가 없었다. 생균수는 빙결점동결법으로 저장한 것이 $5^{\circ}C$ 저장한 것보다 상당히 낮은 값을 나타내었으며, $-20^{\circ}C$에서 저장한 것과 비교하여 큰 차이가 없었다. 그리고 관능검사의 결과도 빙결점동결법으로 저장한 것은 $-20^{\circ}C$에서 저장한 것과 비교하여 큰 손색이 없었다.