• The Korean Journal of Physiology and Pharmacology
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• 제1권6호
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• pp.625-637
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• 1997

Calcium ions are implicated in a variety of physiological functions, including enzyme activity, membrane excitability, neurotransmitter release, and synaptic transmission, etc. Calcium antagonists have been known to be effective for the treatment of exertional angina and essential hypertension. Selective and nonselective voltage-dependent calcium channel blockers also have inhibitory action on the acute and tonic pain behaviors resulting from thermal stimulation, subcutaneous formalin injection and nerve injury. This study was undertaken to investigate the effects of iontophoretically applied $Ca^{++}$ and its antagonists on the responses of WDR (wide dynamic range) cells to sensory inputs. The responses of WDR cells to graded electrical stimulation of the afferent nerve and also to thermal stimulation of the receptive field were recorded before and after iontophoretical application of $Ca^{++}$, EGTA, $Mn^{++}$, verapamil, ${\omega}-conotoxin$ GVIA, ${\omega}-conotoxin$ MVIIC and ${\omega}-agatoxin$ IVA. Also studied were the effects of a few calcium antagonists on the C-fiber responses of WDR cells sensitized by subcutaneous injection of mustard oil (10%). Calcium ions and calcium channel antagonists ($Mn^{++}$, verapamil, ${\omega}-conotoxin$ GVIA & ${\omega}-agatoxin$ IVA) current-dependently suppressed the C-fiber responses of WDR cells without any significant effects on the A-fiber responses. But ${\omega}-conotoxin$ MVIIC did not have any inhibitory actions on the responses of WDR cell to A-fiber, C-fiber and thermal stimulation. Iontophoretically applied EGTA augmented the WDR cell responses to C-fiber and thermal stimulations while spinal application of EGTA for about $20{\sim}30\;min$ strongly inhibited the C-fiber responses. The augmenting and the inhibitory actions of EGTA were blocked by calcium ions. The WDR cell responses to thermal stimulation of the receptive field were reduced by iontophoretical application of $Ca^{++}$, verapamil, ${\omega}-agatoxin$ IVA, and ${\omega}-conotoxin$ GVIA but not by ${\omega}-conotoxin$ MVIIC. The responses of WDR cells to C-fiber stimulation were augmented after subcutaneous injection of mustard oil (10%, 0.15 ml) into the receptive field and these sensitized C-fiber responses were strongly suppressed by iontophoretically applied $Ca^{++}$, verapamil, ${\omega}-conotoxin$ GVIA and ${\omega}-agatoxin$ IVA. These experimental findings suggest that in the rat spinal cord, L-, N-, and P-type, but not Q-type, voltage-sensitive calcium channels are implicated in the calcium antagonist-induced inhibition of the normal and the sensitized responses of WDR cells to C-fiber and thermal stimulation, and that the suppressive effect of calcium and augmenting action of EGTA on WDR cell responses are due to changes in excitability of the cell.

• 아시안잔디학회지
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• 제24권2호
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• pp.191-198
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• 2010

골프장 잔디에서 효과적으로 지렁이를 추출하는 방법과 골프장의 잔디에 서식하는 지렁이의 종류를 알아보기 위하여 연구를 수행한 결과, 차나무추출물이 mustard oil이나 formalin에 비하여 붉은줄지렁이(Eisenia andrei)의 추출에 효과가 있었다. 그리고 차나무추출물 1000배 처리가 (4 L/m2)가 500배와 2000배 처리에 비하여 효과가 높았다. 토양 내 서식 깊이가 얕을수록 추출효과가 높았다. 그러나 차나무추출물 처리 후 추가적인 관수는 추출에 크게 영향을 미치지 않았다. 우리나라 10개 골프장에는 4속 8종의 지렁이가 분포하고 있었다. 그 중 변이성지렁이(Amynthas heteropodus)가 6개 골프장에서 147개체가 채집되어 우점종이었으며 염주위지렁이(Drawida japonica)가 3개 골프장에서 13개체가 채집되었고, 외무늬지렁이(A. hilgendorfi)와 똥지렁이(A. hupeiensis)가 2개 골프장에서 채집되었다. 차나무추출물로는 똥지렁이가 탈출되지 않았다.

• 한국수산과학회지
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• 제31권1호
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• pp.82-89
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• 1998

미역과 큰 다시마 알긴산의 염산 부분가수분해에 의한 저분자화 조건을 구명하였으며, 저분자화가 알긴산의 점성, 용해도, 유화능, 흡유능, 담즙산결합능 및 금속이온결합능 등의 물성에 미치는 영향에 관하여 검토하였다. 미역에서 추출한 알긴산을 시료로 하여 저분자화의 조건을 검토한 결과, 염산에 의한 반응시간의 연장 및 염산의 농도증가와 더불어 구성 polyuronate의 중합도는 급격히 감소하였다. 그리고 0.3N HCl 부분가수분해에 의하여 분자량을 1/100로 감소시키는데 소요되는 반응시간은 약 50분이었고, 이 때 각각의 수율은 약 $75\%\~80\%$ 이었다. 각 알긴산의 M/G의 비는 저분자화에 의하여 증대하였으며, 알긴산 용액의 점성은 저분자화하므로서 급격히 저하하였고, 알긴산의 점도와 분자량은 밀접한 상관관계를 보였다($r^2=0.9890$). 온도단계별 ($5\~40^{\circ}C$)로 측정한 알긴산의 용해도는 수용성 알긴산이 산$\cdot$알칼리가용성 알긴산에 비하여 $7\~12\%$ 높았으며, 저분자화와 더불어 상승하였다. 한편, 저분자화는 유화능의 증가를 가져왔으며, 용해도와는 비슷한 관계를 보였다. 그러나 흡유능과 금속이온결합능은 저분자화에 의하여 감소하였으며, 특히 금속이온결합능에 있어서는 미역 알긴산은 $Pb^{2+},\;Cu^{2+},\;Zn^{2+},\;Co^{2+}$의 순으로, 그리고 큰 다시마 알긴산은 $Cu^{2+},\;Pb^{2+},\;Zn^{2+},\;Co^{2+}$의 순으로 각각 감소하였다. 담즙산결합능은 저분자화와 더불어 오히려 증가하는 특징을 보였다.

• 한국식품조리과학회지
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• 제23권5호
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• pp.685-695
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• 2007

The purpose of this study was to develop an excellent salad dressing using grape seed oil, which contains high levels of unsaturated fatty acids. First, a vinaigrette was made with grape seed oil and vinegar and divided into five portions. Then, five types of mirepoix au maigre ($M_1,M_2,M_3,M_4,M_5$) were made with apple, onion, carrot, garlic, tomato puree, and tomato ketchup by mixing in a main material vessel. The samples were then allowed to ripen for three days. The control group $M_1$ was named $GD_1$, and the experimental groups $M_2,\;M_3,\;M_4,\;and\;M_5$ were named $GD_2,\;GD_3,\;GD_4,\;and\;GD_5$. respectively. To measure receptiveness, a sensory test was conducted using a 7 point category scale. The test concentrated on flavor, taste, color, agreeability, aftertaste, and overall acceptability: the panel consisted of 15 subjects According to the results, $GD_4$ had the best flavor, color and agreeability. The samples with the most preferred taste and aftertaste were $GD_4\;and\;GD_5$. Between $GD_4\;and\;GD_5$, there were no noticeable differences in taste, aftertaste, or overall acceptability, but differences in color and agreeability did exist. Thus, $GD_4$ proved to be the most favorable product. To determine the best complementing vegetables for $GD_4$ yam($VE_1$), broccoli sprouts($VE_2$), mustard leaves($VE_3$), beet leaves($VE_4$), cucumber($VE_5$), and lettuce(VE6) were selected as samples, and a sensory test was conducted. Each vegetable has its own peculiarities. According to the results, $VE_2$ had the nicest vegetable fragrance recording the highest mean value. The vegetable with the most preferred taste, aftertaste, and agreeability were $VE_2\;and\;VE_6$. $VE_1\;and\;VE_6$ had the nicest color and contained the brightest color as well. The highest overall acceptability was awarded to $VE_2\;and\;VE_6$ and there was no remarkable difference between thorn at a level of 0.05. In conclusion, $VE_2\;and\;VE_6$ were the best complementing vegetables with grape seed oil dressing. However, to commercialize such a dressing, many follow-up studies must be conducted.

• Journal of Nutrition and Health
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• 제7권1호
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• pp.37-43
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• 1974

Ascorbic acid수용액에 조미료 및 향신료를 단독독 또는 배합 첨가(添加)하였을 때의 ascorbic acid의 함량(含量)을 2,4 Dnitrophenylhydrazine method에 의하여 정량(定量)하였다. 조미료 및 향신료를 단독으로 ascorbic acid 수용액에 첨가(添加)하였을 때의 total ascorbic acid의 잔재율(殘存率)은 식초, 설탕, 소금, 미원, 파, 마늘, 깨, 엿, 간장, 고추, 고추장, 후추, 생강, 계피등이 ascorbic acid단독만의 수용액보다 높은치(値)를 나타냈으며 실백, 참기름, 된장의 첨가(添加)는 적은치(値)를 나타냈다. 또한 ascorbic acid의 자동산화율(自動酸化率)은 회향, 계피, 생강, 후추, 된장, 실백, 카레등이 가장 높은치(値)를 나타냈으며 마늘, 참기름, 미원, 설탕, 꿀, 소금, 새우젓, 고추장, 간장등이 대체적으로 얕은치(値)를 나타냈다. 또한 배합(配合)조미료에 있어서는 모두 ascorbic acid의 함량(含量)은 높은치(値)를 나타냈으며 콩나물, 무나물, 무침등 가장 빈용되는 조미료 배합(配合)인 No. 8,9,10이 높은 치(値)를 나타냈으며 겨자채의 조미료배합이 제일 적은치(値)를 나타냈다.

• 한국식품영양과학회지
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• 제12권2호
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• pp.150-175
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• 1983

The paper is to classify the terms of foods, wines, relish(komyungs), seasonings and cooking processes in Korean cooking books. The results of this study are follows : The dishes which were made from cereals are Bab(boiled cooked rice), Juk(gruel), Miuem(Thin rice gruel), Noodle, Sujebee, Mandu(Pyun su, dumpling), D'ockuk, Pumbok, Yaksik, D'ock(Korean rice cake) etc. The terms of side dishes are Tang (Kuk, Kaeng), Chigae(Jochi Kamjeang, Jijimee, Tugari, Wakjeoji), Jim(Jeung), Sun, Jungol(Abok jaeng ban, sinsulro, punggujigol), Bockum, Kui, Jorim, Cho, Jun(Jijim, Jeenya, Puchigae, Bindae-dock, Nureumi) Jeok(San-jeok, Nuremjeok, Jijimnureumjeok), Hoe (Saenghoe, Sukhoe, Kanghoe, Sujeonghoe, A chae), Mareum chan (Po, Jaban), Changachi (Jangkwa, Sukchae (namul)-Japchae, Kyujachae), Muchim, Sam, Tuigim, Pyunyuk, sundae, suran, Jeockal (Sikhae), Jockpyun, Mal-i, Jihi, Kee, Pojeok, Gimchi etc. The kinds of Jabgwas are Kangieong(Sanja), Yumilgwa, Suksilgwa, Dasik, Jeonggwa, Yeocgangjeong, Gwapyun etc. The kinds of beverages are Hwachaes and Teas. The terms of the wines in Korean cooking bok are 173 kinds. There are 21 kinds of Relish(komyung). There are 12 kinds of Jang, and the terms of the seasonings are as follows: mustard, cinammon, pep per, powder of peppers, powder of sesame, honey, garlic, ginger, sugar, salt, vinegar, syrup, yunjeup, jochung, sesamol-oil, chojeckuk, sesame, greet-onion, powder of black pepper, oil etc. There are 547 kinds of prepared cooking terms, 36 kinds of cutting terms and 34 kinds of boiling term in food making terms.

• Journal of Korean Neurosurgical Society
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• 제42권6호
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• pp.462-469
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• 2007

Objective : This study characterized the neurons in the lumbosacral cord that express phospho ERK (pERK) after distension or irritation of the bladder, and their relation to the vanilloid receptor 1 (VR1) positive primary afferents. Methods : Mechanical distension and chemical irritation of the bladder were induced by intravesical injection of the saline and mustard oil, respectively. Spinal neurons expressing pERK and the primary afferent fibers were characterized using multiple immunofluorescence for neurokinin 1 (NK1), neuronal nitric oxide synthetase (nNOS) and VR1. Results : Neurons in lamina I, medial dorsal horn (MDH), dorsal gray commissure (DGC) and sacral parasympathetic nucleus (SPN) were immunoreactive for pERK after either mechanical or chemical stimulation. The majority of pERK positive cells were positive for NK1 in lamina I and SPN, but not in the DGC. Most of pERK positive cells are not stained for nNOS except in a small population of the cells in the SPN and DGC. Contacts between perikarya and dendrites of pERK-positive cells and terminals of primary afferents expressing VR1 were identified in lamina I. lateral collateral path (LCP) and SPN. Conclusion : In this study, the lumbosacral neurons activated by mechanical and chemical stimulation of the urinary bladder were identified with expression of the pERK, and also provided the evidence that VR1-positive primary afferents may mediate the activation of these neurons.

• 대한한의학원전학회지
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• 제23권1호
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• pp.279-302
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• 2010

Spices are used to enhance the taste of Korean food. The term "Yangnyeom" contains a wishful meaning that it would be as good for health as medicine when eaten. It is prescribed as a medicine to heal disease according to the ancient medical books. Fifteen spices in Korean food such as vinegar, liquor, honey, water, wheat-gluten, sesame, sesame oil, garlic, green onion, ginger, mustard, pepper, cinnamon, soy sauce, salt, cheoncho, and others are prescribed as medicine for internal and external uses for almost every disease. To examine these spices, the subjects were treated with either the spice-boiled water or spice-mixed water, or applied externally. It is suggested that spices that are produced through peculiar traditional cooking method, fermenting, and those that have long-growth period, grew in the natural environment, and the like have efficacy as medicine. Spices can be sufficiently applied as emergency medicine, disease-treatment, subsidiary supplement, and preventive medicine.

• 한국식생활문화학회지
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• 제27권5호
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• pp.469-480
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• 2012

Since its introduction in"Jeungbosallimgyeongje" in the mid-1700s, Chogyetang has continuously changed as a cooked food while still reflecting the era as in the following four phases. In the first phase from 1766 to 1920, Chogyetang was served as a hot pot dish consisting of boiled chicken with spring onions, vinegar, soy sauce, oil, and egg. The second phase from 1930 to 1950 involved the removal of vinegar, an important seasoning. Instead, a wider variety of materials such as beef, sea cucumber, abalone, cucumber, and mushroom were added. Third, from the late-1950s to 1980s, there were significant changes both in the materials and recipe. Chogyetang was changed into a cold food for consumption in the summer in which sesame, a new material, was added to make soup. The prepared soup was then poured over the chicken and vegetables. Fourth, from the late-1980s to the present, sesame, the main ingredient added in the third phase, was removed. Instead, vinegar, mustard, and sugar were added in order to increase taste. Therefore, Chogyetang has been changed into an a la carte menu item in which vegetables and noodles are added to boiled chicken, and it has become a popular summer food consumed when eating-out.

• Restorative Dentistry and Endodontics
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• 제27권6호
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• pp.587-599
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• 2002

Extracellular single unit recordings were made from the ventral posteromedial thalamic (VPM) nociceptive neurons to determine mechanoreceptive field (RF) and response properties. A total of 44 VPM thalamic nociceptive neurons were isolated from rats anesthetized with urethane-chloralose. Based on responses to various mechanical stimuli including touch, pressure and pinch applied to the RF, 32 of 44 neurons were classified as nociceptive specific (NS) neuron. The other 12 neurons, classified as wide dynamic range (WDR), showed a graded response to increasingly intense stimuli, with a maximum discharge to noxious pinch. The VPM nociceptive neurons showed various spontaneous activity ranged from 0-6 Hz. They were located throughout the VPM, and had an contralateral RF including mainly intraoral (and perioral) regions. The RF size was relatively small, and very few neurons had a receptive field involving 3 trigeminal divisions. The NS neurons activated only by pressure and pinch stimuli had high mechanical thresholds compared to WDR neurons activated also by touch stimuli. The VPM nociceptive neurons were tested with suprathershold graded mechanical stimuli. Most of 21 NS and 8 WDR neurons showed a progressive increase in number of spikes as mechanical stimulus intensity was increased. In some neurons, the responses reached a peak before the highest intensity was given. Application of 5 mM $CoCl_2{\;}(10{\;}{\mu}\ell)$ solution to the trigeminal subnucleus caudalis did not produce any significant changes in the spontaneous activity, RF size, mechanical threshold, and response to suprathreshold mechanical stimuli of 9 VPM nociceptive neurons tested. 17 of 33 VPM nociceptive neurons responded to noxious heat as well as noxious mechanical stimuli applied to their RF. Application of the mustard oil, a small-fiber excitant and inflammatory irritant, to the right maxillary first molar tooth pulp induced an immediate but short-lasting neuronal discharges upto approximately 4 min in 16 of 42 VPM nociceptive neurons. These results suggest that VPM thalamic nucleus may contribute to the sensory discriminative aspect of orofacial nociception.