• 한국식생활문화학회지
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• 제34권1호
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• pp.68-74
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• 2019

This study was conducted to evaluate the effects of adding gradually increasing concentrations of turmeric extract (0, 0.1, 0.2, and 0.4%) to smoked duck meat on its chromaticity, antibiosis, and antiseptic degree against food poisoning bacteria, number of bacteria, lipid rancidity, sensory evaluation, and preference. The brightness, red color intensity and yellow color intensity changed significantly when 0.2% turmeric extract was added and the sodium nitrate concentration was reduced. Additionally, no antibiosis or antiseptic activities against food poisoning bacteria were observed in any turmeric treated samples, whereas the number of bacteria was increased in control samples compared to turmeric treated samples after 10 days of preservation. The TBARS value decreased during storage when turmeric extract concentration increased, resulting in positive sensory evaluation of its color, succulence, taste and hardness. In the preference test, the surface and meat color increased as the concentration of turmeric extracts increased. Hardness was highest at 0.2%, whereas taste was highest between 0.2 and 0.4%. The overall preference test was highest for the 0.2% extract samples. Overall, the results indicated that addition of 0.2% turmeric to smoked duck meat will lead to better nutrition, function, and overall preference.

• 대한감각통합치료학회지
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• 제21권1호
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• pp.23-33
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• 2023

목적 : 본 연구의 목적은 경직성 편마비 뇌성마비 후기 아동의 위팔두갈래근에 진동자극을 적용한 훈련이 상지의 기능을 향상시키는데 도움이 되는지를 알아보는 것이다. 연구방법 : 본 연구는 13세에서 15세 사이의 경직성 편마비를 가진 뇌성마비 아동 3명을 대상으로 하였다. 개별대상자 실험연구 방법 중 다중 기초선 개별실험연구를 이용한 AB 연구 설계를 사용하였으며, 중재기간 동안 진동자극은 마비측 손에 제공되었다. 상지의 기능을 측정하기 위하여 사용된 평가는 라파엘 스마트 보드는 매 회기 별 중재 후 평가를 실시하였고, 젭슨-테일러 손 기능 평가(Jebsen-Tayler hand function test)와 운동 활동 척도 검사(Motor Activity Log; MAL)를 실험 전, 후로 실시하였다. 결과 : 라파엘 스마트 보드로 매 회기 상지기능의 부드러움과 종합점수를 측정한 결과 대상자 3은 평균값의 변화에서 유의미한 결과가 없었고 대상자 1, 2는 평균값에서 유의한 변화가 있었다. 중재 전후로 평가한 젭슨-테일러 손 기능 평가 및 운동 활동 척도 검사에서는 대상자 모두 유의한 변화를 보였다. 결론 : 진동자극을 적용한 훈련이 마비측에 대한 경험이 적은 편마비를 가진 아동에게 상지 기능과 움직임을 증진시킬 수 있는 긍정적인 영향을 보였다.

• 생명과학회지
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• 제16권3호
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• pp.485-492
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• 2006

광합성세균인 Rhodobacter sphaeroides의 PrrBA two-component system은 산소분압의 변화에 따라 광합성 유전자의 발현을 조절하는 주요한 조절계 중 하나이다. PrrBA two-component system은 PrrB histidine kinase와 PrrA response regulator로 구성되어 있는데, PrrB의 N-말단 transmembrane 도메인은 신호인지 도메인으로서, 여섯 개의 transmembrane helix가 세 개의 periplasmic loop와 두 개의 cytoplasmic loop을 형성하고 있다. 그 중 세 번째, 네 번째 transmembrane helix와 두 번째 periplasmic loop가 산화/환원 인지 기능에 있어 중요한 역할을 할 것이라고 제안되었다. 본 연구에서는, 두 번째 periplasmic loop와 그 인접 부위에서의 돌연변이 (Asp-90, Gln-93, Leu-94, Leu-98, Asn-106)에 의해 PrrB의 인지 기능에 있어 심각한 결함이 생기는 것을 증명하였고, 이는 이 아미노산들이 PrrB의 산화/환원 인지 기능에 연관되어 있을 수 있다는 것을 보여준다. PrrB의 돌연변이 형태 (D90E, D90N, D90A)가 대장균에서 과발현되어서 affinity chromatography에 의해 정제되었고, 정제된 단백질의 자가인산화 반응이 측정되었다. PrrB D90N 변이형태는 PrrB wild-type보다 높은 자가인산화 활성을 가지는 반면에, PrrB D90E 변이형태는 PrrB wild-type보다 낮은 자가인산화 활성을 나타내었다. 그리고 D90A 변이형태는 PrrB의 자가인산화 활성이 매우 약화되었다.

• 한국엔터테인먼트산업학회논문지
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• 제14권6호
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• pp.269-277
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• 2020

본 연구의 목적은 감각 결손이 있는 만성 뇌졸중 환자를 대상으로 경 두개 직류 전류 자극을 체성감각피질에 적용했을 때, 감각의 회복과 상지 기능의 회복을 알아보고자 하는 것이다. 만성 뇌졸중 환자 20명을 실험군 10명, 대조군 10명으로 나누어 실시하였다. 실험군은 환측 체성감각피질에 경 두개 직류 전류 자극을 적용하였으며, 대조군은 위상 자극을 실시하였다. 중재는 총 2주간, 10회, 회기 당 20분씩 진행되었다. 체성감각 평가는 The Erasmus MC modifications to the (revised) Nottingham Sensory Assessment(EmNSA), Semmes-Weinstein monofilament examination(SWME), 상지기능 평가는 퍼글마이어평가(FMA), 운동 활동 척도(MAL), 가속도계를 사용하였다. 연구 결과, 실험군은 대조군보다 전체적인 촉각 감각과 고유수용성 감각, 피질 감각, 지각의 민감도에서 유의한 개선을 보였으며, 환측 상지의 사용량에서 통계학적 유의한 차이를 나타냈다. 본 연구 결과를 기반으로 체성감각 회복과 상지기능의 회복을 위한 tDCS의 효과적인 임상 적용의 가능성을 높일 수 있을 것으로 생각된다.

• The Journal of Korean Physical Therapy
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• 제21권2호
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• pp.9-14
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• 2009

Purpose: This study examined the effect of constraint-induced movement therapy (CIMT) on improving the hand function in hemiplegic side. Methods: Ten subjects without a control group were given CIMT to the hemiplegic side for 3 weeks. The effects of their hand function and sensibility were examined using a MAL and two point discrimination test. Repeated ANOVA was carried out for an analysis of the effects of the application of CIMT before and after treatment. Results: The participants showed significant improvement in their functional aspect with CIMT while there were no significant changes in the time domain variables. There was significant improvement in the quantitative and qualitative aspect of MAL, as well as significant improvement in the two-point discrimination function in all fingers. Conclusion: CIMT can enhance the motor function and sensory function of the hand in hemiplegic patients.

• Food Science and Biotechnology
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• 제14권4호
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• pp.487-492
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• 2005

Simple competition plate bioassays of Pichia anomala SKM-T and Galactomyces geotrichum SJM-59 were conducted to evaluate their potential as biological control agents that inhibit growth of Botrytis cinerea during post-harvest storage of strawberries (Fragaria ${\times}$ ananassa Duche, Red-Pearl). Occurrence rates of fungi on the surface of yeast-treated strawberries were evaluated during storage at $4^{\circ}C$. P. anomala SKM-T and G. geotrichum SJM-59 showed antifungal activities on agar plate, and P. anomala SKM-T maintained its desirable antifungal activity on surface of strawberries and its physicochemical properties during storage. Sensory evaluation was based on kinesthetics and consumer acceptability. Due to its potential antifungal activity, P. anomala SKM-T could function as biological control agent against spoilage fungi during post-harvest storage of strawberries.

• 한국수산과학회지
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• 제42권3호
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• pp.190-196
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• 2009

To optimize the mixing ratio of ingredients for optimal sensory qualities of seasoned tofu, a response surface methodology with a central composite design was performed on tofu containing freshwater crab meat (TCM). Using the desirability function technique, the optimal formulation was determined to be 3.67 g of freeze dried meat, 5.54 g of garlic powder, and 2,120 mL of soymilk. In the texture profile analysis, tofu prepared using the optimal ingredient ratio had a higher hardness, cohesiveness and gumminess than commercial tofu but TCM value for adhesiveness, springiness and chewiness were lower. However, the texture properties of TCM were not significantly different than those of commercial tofu.

• Journal of Plant Biology
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• 제34권4호
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• pp.317-323
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• 1991

Partial recovery in auxin transport capacity from inhibition by N-naphthylphthalamic acid (NPA) was observed when corn coleoptile segments were subjected to a prolonged NPA treatment. Kinetic data indicated that the recovery time is a function of the concentration of NPA applied. Desensitization to NPA was also seen in tissue slices where NPA increased net uptake of auxin, indicating that the apparant adaptation in the auxin transport system did not results possibly from auxin accumulated during transport inhibition. Studies on in vitro binding of NPA to membrane vesicles isolated from the coleoptile indicated that preincubation of the tissue with NPA resulted in the reduced binding activity. Scatchard analysis of the data indicated that this was due to decreases in the number of NPA binding sites. The possibility of causal relationship of modified NPA receptors to the sensory adaptation in auxin transport observed in coleoptile segments will be discussed.

• Animal cells and systems
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• 제4권3호
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• pp.215-221
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• 2000

Our anatomical and behavioral studies of embryonic rats that developed in microgravity suggest that the vestibular sensory system, like the visual system, has genetically mediated precesses of development that establish crude connections between the periphery and the brain. Environmental stimuli also regulate connection formation including terminal branch formation and fine-tuning of synaptic contacts. Axons of vestibular sensory neurons from grabistatic as well as linear acceleration receptors reach their targets in both microgravity and norm81 gravity, suggesting that this is a genetically regulated component of development. However, microgravity exposure delays the development of terminal branches and synapses in gravistatic but not linear acceleration-sensitive neurons and also produces behavioral changes. These latter changes reflect environmentally controlled processes of development.

• 동아시아식생활학회지
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• 제16권5호
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• pp.559-563
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• 2006

This research was performed to investigate the potential use of Capsella bursa-pastoris (L.) as an ingredient to improve the biological function and flavor of kimchi. The quality characteristics were studied for kimchi with or without Capsella bursa-pastoris (L.) Medicus (CBM kimchi) during fermentation for 25 days at $10^{\circ}C$. The pH changes of CBM kimchi were slower than those of control but did not show any significant difference after addition of Capsella bursa-pastoris (L.) Medicus during fermentation. The titratable acidity of CBM kimchi was higher than that of control. The log number of total bacteria was lower about 1.5 $log_{10}$ cycle in CBM kimchi than in control during fermentation. However, lactic acid bacteria did not show significant difference between CMB kimchi and control. Sensory qualities of kimchi such as color, taste, flavor and overall acceptability were significantly improved by addition of 3% Capsella bursa-pastoris (L.) Medicus(p<0.05).