• The Journal of Korean Obstetrics and Gynecology
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• v.15 no.4
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• pp.45-60
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• 2002

Mouse calvarial osteoblast cells were isolated and cultured. To examine whether the cells produce active gelatinases in culture medium or not,the cells were analyzed using by zymograsphic analysis on sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). We show that mouse calvarial osteoblasts in culture constitutively synthesize progelatinase- A. Then, mouse osteoblasts, which were stimulated by PTH, $1,25(OH)_2D_3$, mononuclear cell conditioned medium (MCM) and IL-1 as bone resorption agent's, showed increased collagenolysis by producing the active gelatinase. However, treatment of indomethacin and dexamethasone significantly decreased those effects of collagenolysis in mouse osteoblastic cells. On the other hand, IL-1 in stimulating bone resorption was examined using fetal mouse long bone organ culture. IL-1 stimulated bone resorption and produced marked resorption when present simultaneously. Furthermore, when it was examined the effects of indomethacin and dexamethasone on the dose dependent responses of $IL-1{\alpha}$, indomethacin and dexametasone produced a rightward shift in the IL-1 dose response curve. The results of in vitro cytotoxicities showed that Taeyoungjon-Jahage water extracts(T.Y.J-J.H.G extracts) have no any cytotoxicities in concentrations of $1-200\;{\mu}g/ml$ and furthermore there is no any cytotoxicity even in concentration of $300\;{\mu}g/ml$ on mouse calvarial bone cells. T.Y.J.-J.H.G. extracts had protective activity against PTH (2 units/mI), or MCM (5%, v/v), or $rhIL-1{\alpha}$ (1 ng/mI) or $1,25(OH)_2D3$ (10 ng/ml) , $IL-1{\alpha}$ and $IL-1{\beta}-induced$ collagenolysis in the mouse calvarial cells. Pretreatment of the T.Y.J.-J.H.G.extracts for 1 h, which by itself had little effect on cell survival, did not enhance the collagenolysis, nor significantly reduced the collagenolysis by pretreatment. Furthermore. the medicinal extracts were shown to have the protective effects against collagenolysis induced by $IL-1{\alpha}$ and $IL-1{\beta}$. Pretreatment of the extracts for 1 h significantly reduced the collagenolysis. Interestingly, the T.Y.J.-J.H.G. extracts were shown to have the inhibiting effects against gelatinase enzyme and processing activity induced by the bone resortion agents of PTH, $1,25(OH)_2D_3$, $IL-1{\beta}$ and $IL-1{\alpha}$, with strong protective effect in pretreatment with the extracts. T.Y.J.-J.H.G. extracts were shown to have the inhibiting effects against $IL-1{\alpha}-$ and $IL-1{\beta}-stimulated$ bone resorption and the effect of the pretreatment with a various concentrations of the medicinal extracts were significant. The inhibition extent and phenomena of IL-1 stimulated bone resorption by nonsteroidal anti-inflammatory agents of indomethacin and dexamethasone were similar to those obtained by T.Y.J.-J.H.G. extracts treatment in the mouse calvarial tissue culture system. These results indicated that the T.Y.J.-J.H.G.-water extracts are highly stable and applicable to clinical uses in osteoporosis.

• Journal of Life Science
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• v.26 no.10
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• pp.1121-1129
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• 2016

High-molecular-weight glutenin subunits (HMW-GSs) are extremely important determinants of the functional properties of wheat dough. Transgenic rice plants containing a wheat TaGlu-Ax1 gene encoding a HMG-GS were produced from the Korean wheat cultivar ‘Jokyeong’ and used to enhance the bread-making quality of rice dough using the Agrobacterium-mediated co-transformation method. Two expression cassettes with separate DNA fragments containing only TaGlu-Ax1 and hygromycin phosphotransferase II (HPTII) resistance genes were introduced separately into the Agrobacterium tumefaciens EHA105 strain for co-infection. Rice calli were infected with each EHA105 strain harboring TaGlu-Ax1 or HPTII at a 3:1 ratio of TaGlu-Ax1 and HPTII. Among 210 hygromycin-resistant T₀ plants, 20 transgenic lines harboring both the TaGlu-Ax1 and HPTII genes in the rice genome were obtained. The integration of the TaGlu-Ax1 gene into the rice genome was reconfirmed by Southern blot analysis. The transcripts and proteins of the wheat TaGlu-Ax1 were stably expressed in rice T₁ seeds. Finally, the marker-free plants harboring only the TaGlu-Ax1 gene were successfully screened in the T₁ generation. There were no morphological differences between the wild-type and marker-free transgenic plants. The quality of only one HMW-GS (TaGlu-Ax1) was unsuitable for bread making using transgenic rice dough. Greater numbers and combinations of HMW and LMW-GSs and gliadins of wheat are required to further improve the processing qualities of rice dough. TaGlu-Ax1 marker-free transgenic plants could provide good materials to make transgenic rice with improved bread-making qualities.

• Korean journal of food and cookery science
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• v.26 no.4
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• pp.367-380
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• 2010

Various contents of Rosa rugosa Thunb. fruit(0, 10, 20%), which is grown along the seashore of Gangwon province, were applied to apple jams having different sugar concentrations(20, 40, 60%). The resulting jams were analyzed using a sensory scoring test as well as a response surface methodology to identify the optimum conditions for the preparation of high-preference apple jams. The sensory properties based on sense of sight, smell and taste appeared to be linked to the sugar contents. It could be attributed to the presence of flavor compounds and pigments generated from the caramelization of sugar molecules during heat processing. On the other hand, rheological properties such as viscosity and spreadability were associated with Rosa rugosa fruit content, which was also verified by textural analysis of the jams. As the contents of Rosa rugosa increased, the hardness, gumminess, and chewiness of the jams decreased, which eventually might have contributed to the less thick and thus more spreadable sensory characteristics. Sensory evaluation revealed that apple jams were preferred when prepared with $\leq$10% of Rosa rugosa fruit and $\geq$55% of sugar contents. In particular, apple jams containing 10% Rosa rugosa and 60% sugar showed better mechanical qualities as well as higher sensory preference among 10 jams formulated using central composite design.

• Korean Journal of Food Science and Technology
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• v.27 no.3
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• pp.281-285
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• 1995

The persimmon leaf tea was produced from persimmon leaves by three different methods (conventional, steamed, fermented) and the changes of total vitamin C and superoxide dismutase(SOD)-like activity were investigated. The amount of total vitamin C was the highest in fermented persimmon leaf tea which was 47% of total vitamin C of raw persimmon leaves. The SOD-like activity of conventional and fermented persimmon leaf teas were a little higher than that of steamed. The total vitamin C of steamed persimmon leaf tea was decreased slowly as the extraction time was increased. That of fermented persimmon leaf tea was increased generally at $60^{\circ}C\;and\;70^{\circ}C$, and increased until 5min and then decreased at $80^{\circ}C\;and\;90^{\circ}C$, The optimum extraction condition of total vitamin C in fermented persimmon leaf tea was 3min and 5min at $80^{\circ}C\;and\;90^{\circ}C$, 5min and 10min at $60^{\circ}C$. The total vitamin C of conventional persimmon leaf tea was so little that could not be measured by DNP method. The SOD-like activity of conventional and steamed persimmon leaf teas were increased and that of fermented showed the trend of increasing-decreasing-increasing. Fermented persimmon leaf tea had higher SOD-like activity than conventional and steamed at all tested conditions, and the optimum extraction condition of SOD-like activity was 3min and 10min at $80^{\circ}C\;and\;90^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.28 no.6
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• pp.1038-1044
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• 1996

The salt-fermented anchovy sauce (AS) was packed in round No. 307-1 can, and thermally processed at $121.1^{\circ}C$ to obtain Fo values of 3, 5 and 10. The changes of food components and qualifies by thermal processing of sterilized AS (RAS) were examined. The compositions of AS were as followed; pH 6.81, VBN 394.7 mg/100g, total nitrogen 2,195.5 mg%, amino-nitrogen 1,010.5 mg%, and acidity 10.5 ml. Viable cell counts of AS on 0%, 5%, 20% NaCl-medium were $2.9{\times}10^3,\;9.1{\times}10^3$ and not detected, respectively. And viable cell counts of RAS were not detected. Acidity, total nitrogen and amino nitrogen contents of AS decreased slightly with the severeness of heat treatments, whereas pH and VBN content were increased. Total free amino acid contents of raw AS and RAS were 12,802.5 mg% and $11,212.6{\sim}12,105.4\;mg%$, and major amino acids were alanine, glutamic acid, leucine, isoleucine, valine and lysine. Also contents of IMP, hypoxanthine, TMAO and TMA in AS and RAS were 42.1 mg% and $35.5{\sim}40.9\;mg%$, 103.7 mg% and $103.1{\sim}105.5\;mg%$, 78.8 mg% and $58.2{\sim}71.6\;mg%$, 55.8 mg% and $58.9{\sim}68.5\;mg%$ respectively. And a little changes were observed in whole volatile components of AS with severeness of heat treatments by GC chromatogram patterns. Judging from the chemical and sensory evaluations, the Fo 3 heat treatment sample was not inferior to raw AS, and maintained good quality for 1 year storage.

• Korean Journal of Food Science and Technology
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• v.26 no.4
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• pp.382-388
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• 1994

Because of its restrictive harvest from spring to summer, It is necessary to preserve raw ascidians, Halocynthia roretzi, for the purpose of processing regardless of season. We evaluated low Temperature tolerance of ascidian and conditions for cold storage to secure the quality of the stock. To retard the browning of meat rapidly occurred after sucking, ascidians were blanched for 10 seconds in 10% boiling salt solution or dipped for 60 seconds in 0.2% $NaHSO_3$ solution, respectively. The samples were stored in ice, at $-17^{\circ}C$ or $-35^{\circ}C$ for 85 days, respectively. Changes in VBN, glycogen, brown pigment formation, total carotenoid, nucleotides and their related compounds during the storage were determined, and sensory evaluation of quality was also practiced. VBN and brown pigment formation were rapidly increased. Glycogen was gradually decreased and then not detectable after 85 days in case of ice storage. Lipophilic brown pigment was higher than hydrophilic and rapidly increased during storage. The result of sensory evaluation showed that the ascidian treated in 0.2% $NaHSO_3$ was good for 85 days of storage at $-35^{\circ}C$ . Judging from the results of chemical experiment and sensory evaluation, the quality of ascidian treated in 0.2% $NaHSO_3$ and stored at $-35^{\circ}C$ was better than that of other samples.

• Korean Journal of Food Science and Technology
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• v.37 no.6
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• pp.873-881
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• 2005

This study was conducted to improve the properties of frozen dough foods (buns and noodles etc.) on the quality deterioration with microwave oven cooking. Microwave is a useful cooking method, but it quickly takes moisture from food surface and makes lowering food quality abruptly. For improvement of these problems, mixing doughs with addition of various additives of 34 types manufactured respectively; starches, modified starches, gums and emulsifiers etc. Each mixing dough produced in sheet type $(30{\times}30{\times}1mm)$ and steamed them, was quickly froze at $-70^{\circ}C$ and packed with polyethylene. Packed samples kept at $-20^{\circ}C$ for 48 hours. After they were steam or microwave treatment packed or non-packed with polyethylene, studied for improvement effects of quality as sensory evaluation and selected 6 type additives; modified starches (TA, ST), gums (AR, GA) and emulsifiers (E, S1) as improvement agent. Because moisture loss from microwave oven cooking leads to quality deterioration of frozen dough foods, additive, such as including starches, modified starch, gums, and emusifiers were added to improve dough properties. Amylogram, scanning electron microscopy, textural analysis, and differential scanning calorimetry revealed addition of additives improved textural properties including surface-hardening of frozen dough foods compared to the control.

• Journal of Korea Society of Industrial Information Systems
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• v.12 no.4
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• pp.15-24
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• 2007

The recognition of postal address images is indispensable for the automatic sorting of postal envelopes. The process of the address image recognition is composed of three steps-address image preprocessing, character recognition, address interpretation. The extracted character images from the preprocessing step are forwarded to the character recognition step, in which multiple candidate characters with reliability scores are obtained for each character image extracted. aracters with reliability scores are obtained for each character image extracted. Utilizing those character candidates with scores, we obtain the final valid address for the input envelope image through the address interpretation step. The envelope sorting rate depends on the performance of all three steps, among which character recognition step could be said to be very important. The good character recognizer would be the one which could produce valid candidates with very reliable scores to help the address interpretation step go easy. In this paper, we propose the method of generating character candidates with reliable recognition scores. We utilize the existing MLP(multilayered perceptrons) neural network of the address recognition system in the current automatic postal envelope sorters, as the classifier for the each image from the preprocessing step. The MLP is well known to be one of the best classifiers in terms of processing speed and recognition rate. The false alarm problem, however, might be occurred in recognition results, which made the address interpretation hard. To make address interpretation easy and improve the envelope sorting rate, we propose promising methods to reestimate the recognition score (confidence) of the existing MLP classifier: the generation method of the statistical recognition properties of the classifier and the method of the combination of the MLP and the subspace classifier which roles as a reestimator of the confidence. To confirm the superiority of the proposed method, we have used the character images of the real postal envelopes from the sorters in the post office. The experimental results show that the proposed method produces high reliability in terms of error and rejection for individual characters and non-characters.

• Journal of Korea Water Resources Association
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• v.47 no.6
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• pp.537-546
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• 2014

Surface image velocimetry was introduced as an efficient and sage alternative to conventional river flow measurement methods during floods. The conventional surface image velocimetry uses a pair of images to estimate velocity fields using cross-correlation analysis. This method is appropriate to analyzing images taken with a short time interval. It, however, has some drawbacks; it takes a while to analyze images for the verage velocity of long time intervals and is prone to include errors or uncertainties due to flow characteristics and/or image taking conditions. Methods using spatio-temporal images, called STIV, were developed to overcome the drawbacks of conventional surface image velocimetry. The grayscale-gradient tensor method, one of various STIVs, has shown to be effectively reducing the analysis time and is fairly insusceptible to any measurement noise. It, unfortunately, can only be applied to the main flow direction. This means that it can not measure any two-dimensional flow field, e.g. flow in the vicinity of river structures and flow around river bends. The present study aimed to develop a new method of analyzing spatio-temporal images in two-dimension using cross-correlation analysis. Unlike the conventional STIV, the developed method can be used to measure two-dimensional flow substantially. The method also has very high spatial resolution and reduces the analysis time. A verification test using artificial images with lid-driven cavity flow showed that the maximum error of the method is less than 10 % and the average error is less than 5 %. This means that the developed scheme seems to be fairly accurate, even for two-dimensional flow.

• The KIPS Transactions:PartD
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• v.10D no.6
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• pp.885-896
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• 2003

The typws of service using location Information are being various and extending their domain as wireless internet tochnology is developing and its application par is widespread, so it is prospected that LBS(Location-Based Services) will be killer application in wireless internet services. This location information is basic and high value-added information, and this information services make prior GIS(Geographic Information System) to be useful to anybody. The acquisition of this location information from moving object is very important part in LBS. Also the interfacing of acquisition of moving object between MODB and telecommunication network is being very important function in LBS. After this, when LBS are familiar to everybody, we can predict that LBS system load is so heavy for the acquisition of so many subscribers and vehicles. That is to say, LBS platform performance is fallen off because of overhead increment of acquiring moving object between MODB and wireless telecommunication network. So, to make stable of LBS platform, in this MODB system, acquisition of moving object location par as reducing the number of acquisition of unneccessary moving object location. We study problems in acquiring a huge number of moving objects location and design some acquisition model using past moving patternof each object to reduce telecommunication overhead. And after implementation these models, we estimate performance of each model.