• Archives of Plastic Surgery
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• v.33 no.1
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• pp.31-38
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• 2006

The effect of melatonin on morphological changes after ischemia-reperfusion injury was investigated in rat skeletal muscle. Dimethyl-sulfoxide(DMSO) was also tested for comparison. Muscle injury was evaluated in 4 groups as a single laparotomy group(control), ischemia-reperfusion group, DMSO group, melatonin group. Left hind limb ischemia was induced for 4 hours by vascular clamping of the common femoral artery and followed by 24 hours of reperfusion. The midportion of gastrocnemius muscle was taken for histological evaluation. In light microscopic study, ischemia-reperfusion group showed severe neutrophil infiltration, interstitial edema, and partial loss or degeneration of muscle fibers. The muscle tissue of melatonin group showed relatively normal architecture with mild inflammatory cell infiltration. In electron microscopic study, dilated cisternae of sarcoplasmic reticulum, dilated mitochondria with electron loose matrix and dilated cristae, disordered or loss of myofilament, indistinct A-band and I-band, intracytoplasmic vacuoles, and markedly decreased glycogen granules were observed in ischemia-reperfusion group. But relatively well maintained A-band, I-band, Z-line, M-line, and mildly dilated mitochondria with well preserved cristae were observed in melatonin group. The DMSO group showed intermediately attenuated ultrastructural changes. The results show that melatonin improves morphologically ischemia-reperfusion injury more effectively than DMSO. In conclusion, melatonin seems to be a promising agent that can salvage the skeletal muscle from severe ischemia-reperfusion injury.

• The Journal of Internal Korean Medicine
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• v.40 no.1
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• pp.1-12
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• 2019

Objective: To investigate the effect of Alpiniae oxyphyllae fructus (AOF) on the alleviation of musculoskeletal disorders caused by aging, we conducted experiments on osteoporosis and muscle atrophy. Methods: The experimental group was classified into a control group, aging-elicited (AE) group and AOF group. The control group comprised 8-week-old Institute of Cancer Research (ICR) mice. The AE and AOF groups were ICR mice at 50 weeks of age. For the AE group, 10 mL of distilled water was administered once a day for 180 days without any treatment. An AOF extract (0.54 g/kg) was dissolved in distilled water and administered to the mice in the AOF group once a day for 180 days. Results: In the experiment on the alleviation of osteoporosis, the distribution of glucosaminoglycan in the bone matrix of the femoral bone was increased in the AOF group; moreover, the osteocalcin (OCN) positive reaction was increased and 8-OHdG positivity was decreased. In addition, AOF positively decreased RANKL, positively increased OPG, and positively decreased MMP-3. Muscle fiber loss in the endomysium following muscle degeneration of the quadriceps was reduced more in the AOF group compared with the AE group, and caspase-3 positive responses were also decreased. In addition, the 8-OHdG and p-lkB positivity in the AOF group decreased compared with the AE group, and the Myo-D positivity increased. Conclusion: We found that increasing bone formation alleviates osteoporosis, and that reducing bone loss alleviates muscle atrophy by reducing muscle loss and increasing muscle development.

• The Journal of Korean Obstetrics and Gynecology
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• v.29 no.3
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• pp.35-46
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• 2016

Objectives: The aim of this study was to investigate the effect of herbal medicine on obesity and overweight female patients and to gather the information of a proper treatment goal for anti-obesity program in Korean medicine clinic.Methods: 230 subjects were recruited and those data were analyzed for body-mass index (BMI), treatment duration, weight, body fat, muscle volume and body fat/weight loss ratio. It was compared among age groups and severity of obesity.Results: It was achieved to loss 12-13 kg for 105.8 days thru obesity program of Korean medicine clinic. There were no significant differences for BMI loss, weight loss, body fat loss, muscle volume gain and treatment duration among age groups. It was found that there were significant differences among overweight, obesity and severe obesity group for BMI loss, weight loss, body fat loss and muscle volume gain except treatment duration. It was assumed the weight loss for 1 month was 3.2 kg, 4.2 kg, 4.5 kg for each severity group respectively.Conclusions: It was found herbal medicine treatment would be effective for female obesity and expected the patients could achieve 12-13 kg weight loss for 15 weeks treatment including 8-12 weeks herbal medicine administration and BMI loss per month could be 1.22 kg/m², 1.60 kg/m² and 1.70 kg/m² for severity of obesity respectively. Hereafter, further controlled study with more numbers of patients should be needed to determine the goal of medical treatment for obesity.

• Food Science of Animal Resources
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• v.39 no.2
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• pp.197-208
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• 2019

The aim of this study was to investigate the relation of sensory quality traits of cooked beef to fresh meat quality and histochemical characteristics, especially muscle bundle traits, in the longissimus thoracis muscle of Hanwoo steers. Cooking loss negatively correlated with softness, initial tenderness, chewiness, rate of breakdown (RB), and amount of perceptible residue (AR) after chewing (p<0.05), and drip loss showed negative correlation with RB and AR (p<0.05). All the attributes of tenderness exhibited negative correlation with the Warner-Bratzler shear force value (p<0.05). Marbling score and the intramuscular fat (IMF) content showed positive correlation with all the organoleptic characteristics, including tenderness attributes, juiciness, and flavor (p<0.05). Regarding histochemical characteristics, muscle fiber size did not have a significant correlation with all the sensory quality traits, although the area percentage of type I fiber was related with softness, initial tenderness, and chewiness (p<0.05). On the contrary, the characteristics of muscle bundle were related to all the sensory tenderness attributes (p<0.05), and the sensory tenderness increased with smaller muscle bundle size (p<0.05). These results suggest that the IMF content and bundle characteristics can be used as indicators for explaining the variations in sensory tenderness in well-marbled beef.

• Food Science of Animal Resources
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• v.31 no.5
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• pp.676-683
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• 2011

The aim of this study was to compare the physicochemical changes of hot-boned chicken breast and leg muscles. Chicken breast and leg muscles from 56 broilers were excised within a 15 min post-mortem (PM) and stored at $20^{\circ}C$. Physicochemical traits were determined at 0.5, 6, 12, and 24 h PM. The ultimate pH of leg muscle was higher than that of breast muscle (p<0.05). The content of glycogen in the breast muscle was relatively higher than that in the leg muscle until 6 h PM (p<0.05). R-values showing rigor mortis of breast and leg muscles were completed after or before 6 h PM. Breast muscle had less cooking loss than leg muscle (p<0.05). Drip loss did not significantly differ between breast and leg muscles with the exception of that at 6 h PM. The sarcomere length of leg muscle was relatively longer than that of breast muscle (p<0.05). The MFI of leg muscle was significantly lower than that of breast muscle (p<0.05). The shear force of leg muscle was lower than that of breast muscle at 6 and 12 h PM (p<0.05); however, that of both muscles did not significantly differ at 24 h PM.

• Food Science of Animal Resources
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• v.40 no.6
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• pp.957-968
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• 2020

The influence of muscle architecture on muscle fiber characteristics and meat quality has not been fully elucidated. In the present study, muscle fiber characteristics on the chop surface of pork loin (M. longissimus thoracis et lumborum, LTL), pennation angle degree, and meat quality were evaluated to understand the pork LTL architecture and its relationship with the loin chop quality. Muscle fiber pennation degree ranged from 51.33° to 69.00°, resulting in an ellipse-shaped muscle fiber on the surface of pork loin chop. The cross-sectional area (CSA) on the sections cut vertical to the muscle length (M-Vertical) was considerably larger (p<0.05) than that on the sections cut vertical to the muscle fiber orientation (F-Vertical) regardless of the fiber type. Pennation angle is positively correlated with CSAs of F-Vertical (p<0.05) and with Warner-Bratzler shear force (r=0.53, p<0.01). Besides the shear force, lightness and pH were positively correlated with the fiber composition and CSA of IIX fiber (p<0.05); however, the redness, yellowness, drip loss, and cooking loss were not correlated with the pennation angle and muscle fiber characteristics on the chop surface (p>0.05). These observations might help us in better understanding pork loin architecture and the relationship between the pennation angle, muscle fiber characteristics, and meat quality of pork loin chop.

• Animal Bioscience
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• v.34 no.11
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• pp.1849-1858
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• 2021

Objective: Tenderness is a very complex feature, and the process of its formation is very complicated and not fully understood. Its diversification is one of the most important problems of beef production, as a result beef aging is widely used to improve tenderness as it is believed to provide a homogeneous product to consumers. While few studies have evaluated the muscle structure properties in relation to tenderness from early post-mortem, there little to no information available on how the muscle nanostructure of beef carcasses changes during post-mortem ageing to determine the appropriate aging time for acceptable tenderness. Methods: Muscle nanostructure (myofibril diameter [MYD], myofibril spacing [MYS], muscle fibre diameter [MFD], muscle fibre spacing [MFS], and sarcomere length [SL]), meat tenderness and cooking loss [CL]) were measured on 20 A2 longissimus muscles of Bonsmara, Beefmaster, Hereford, and Simbra at 45_mins, 1, 3, and 7 days post-slaughter. Muscle nanostructure was measured using a scanning electron microscope, while tenderness was measured using Warner Bratzler shear force. Results: At 45 minutes post-slaughter, breed affected MYD and MYS only, while at 24_hrs it also affected MFD and MFS. On day 3 breed effected MFS and SL, while on day 7 breed effected tenderness only. As the muscles matured, both MYD and MYS decreased while CL increased, and the muscles became tender. There was no uniformity on muscle texture features (surface structure, fibre separation, muscle contraction, and relaxation) throughout the ageing period. Conclusion: Meat tenderness can be directly linked to breed related myofibril structure changes during aging in particular the MYD, spacing between myofibrils and their interaction; while the MFD, spacing between muscle fibres, SL, and CL explain the non-uniformity in beef tenderness.

• Journal of the Korean Society of Physical Medicine
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• v.18 no.4
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• pp.67-75
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• 2023

PURPOSE: This study aimed to identify the clinical factors that contribute to age-related loss of skeletal muscle mass (ALSMM) among young Korean male adults. METHODS: This was a cross-sectional study involving 955 men aged between 20-29 years. They underwent screening to assess the ALSMM. The study examined a variety of factors, including age, height, weight, body mass index (BMI), waist circumference (WC), skeletal muscle mass index (SMI), lifestyle-related habits such as smoking and drinking status, systolic and diastolic blood pressure (SBP/DBP), fasting blood glucose (FBG) levels, as well as the serum triglyceride and total cholesterol (TC) levels. RESULTS: The variables that displayed significant associations with ALSMM were height, weight, BMI, WC, SMI, FBG, TC, DBP, and alcohol consumption (p < .05). Serum triglyceride levels, SBP, and smoking status did not exhibit statistical significance (p > .05). CONCLUSION: The study identified the contributing factors associated with the ALSMM in community-dwelling young adult males. These findings would enrich the current body of literature on ALSMM and provide potential risk factors associated with its development in young Korean males.

• Journal of Animal Science and Technology
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• v.53 no.4
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• pp.289-296
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• 2011

Swine industry in Korea plays an important role in providing the meat for domestic consumption, and the number of pigs in Korea was about 9.72 million heads as of June, 2010. Meat quality is used to describe any traits which impact the consumer acceptability of fresh meat products. Meat color, firmness, water holding capacity, ultimate muscle $pH_{24h}$ (measured 24 hours post-mortem), shear force, and intramuscular fat percentage (IMF) are generally accepted as important indicators of meat quality and ultimately, consumer acceptance of fresh pork. The objective of this study was to estimate genetic parameters for meat quality traits in Berkshire pigs. The heritability estimates for muscle $pH_{24h}$, lightness (CIE $L^*$), NPPC marbling were 0.61, 0.56 and 0.57, respectively, The heritability estimates for drip loss, cooking loss, shear force were 0.51, 0.66 and 0.56, respectively. The phenotypic correlations between $pH_{24h}$ and lightness (CIE $L^*$), drip loss, cooking loss were negative, ranging from -.45 ~ -.13. The genetic correlations between muscle $pH_{24h}$ and lightness (CIE $L^*$), drip loss were negative, ranging from -.35 ~ -.32. Genetic parameters obtained herein indicate that genetic improvement of muscle $pH_{24h}$ is not related to the NPPC marbling of meat, but rather to improved lightness(CIE $L^*$) and drip loss. Genetic trends of meat quality traits showed increased muscle $pH_{24h}$ and decreased cooking loss and drip loss.

• Korean Journal of Food Science and Technology
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• v.21 no.2
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• pp.173-179
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• 1989

The influence of the storage temperature and time after slaughter on the thermal denaturation of PSE porcine muscle protein was studied by differential scanning calorimetry and by measuring the solubility of the sarcoplasmic proteins. In the DSC therodiagram a decrease of the endotherm enthalpy of the myosin plus sarcoplasmic proteins in PSE muscle could be observed with an increase in the storage temperature and time of post mortem. Storage temperature at $20^{\circ}C$ during the first four hours of post mortem resulted in relatively slight denaturation of myosin plus sarcoplasmic proteins in PSE muscle. Storage temperature above $25^{\circ}C$ caused to increase the denaturation of muscle proteins. The minimal drip loss in PSE muscle could be observed, when the muscle was cooled to $2^{\circ}C$ as quickly as possible post mortem. However, when stored for several hours of post morte at a temperature between $32^{\circ}C-38^{\circ}C$, the drip loss reached the level established for PSE muscle. The paleness of PSE muscle could be prevented to some extent by rapid chill to $20^{\circ}C$ post mortem. The more the muscle proteins in the PSE muscle become denatured during the early storage period of post mortem, the more the drip loss increases. With the increase in the denaturation of myosin plus sarcoplasmic proteins in PSE muscle with regard to temperature of post mortem, there was a corresponding decrease in the solubility of the sarcoplasmic proteins in PSE muscle.