• Journal of Acupuncture Research
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• 제18권1호
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• pp.146-156
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• 2001

Objectrve : To research the trends of the study related to aging process, and to establish the direction of the study on aging process. Method : We reviewed the journal and essay about the aging process which are published as well in Korea as in foreign country. Results : 1. The study on the Oriental Medicine field can be classfied with the fourth. first, the study of single herb medication's effect on the aging process. second, the study of multiple herb medication's effect on the aging process. third, the study of herb-acupuncture solution's effect on the aging process. fourth, journal review. We find the fact that the study on the Oriental Medicine is concerned with pathology of deficiency syndrome of the kidneys, retention of phlegm and fluid, blood stasis. 2. On the Western Medicine field, mechanism and pathology of aging pracess primarily has been studied. The mechanism of aging process is classified with 'Wear and tear theory' and 'Genome-based theory'. Among the mechanism of aging process, 'Free radical theory' is the most important. Additionally 'Senescence-Accelerated Mouse' has been studied. 3. We review the journal published in foreign country and its subject was the following: first, moxibustion combined with acu-area skin allograft therapy for the aging was effective, second, the traditional chinese medicine bu-zhong-yi-qi-tang in mice have anti-aging effect. third, the overview Preventive geriatrics of Traditional chinese medicine. 4. We researched anti-aging effect study in the journal of the Korean Acupuncture and Moxibustion, and we found a few journal of Herb-acupuncture solution's anti-aging effect. Hereafter, it is necessory that we will study about relationship between acupuncture-moxibustion therpy and anti-aging effect using Senescence-Accelerated Mouse.

• 대한화장품학회:학술대회논문집
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• 대한화장품학회 2003년도 IFSCC Conference Proceeding Book I
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• pp.73-84
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• 2003

Skin aging process on pre-menopausal women is a problem that needs to be prevented as early as possible. The decrease of oestrogen level which is one of the intrinsic factors of the skin aging process will affect the skin biological process, due to oestrogen receptors on the skin. A number of researches conducted on pre-menopausal women with the allocation of oestrogen hormone resulted in delaying the skin aging process. The administration of soy isoflavon, a phytoestrogen found in daily food, on pre-menopausal women is hoped to be able to prevent skin aging process, even clinically or molecular biologically. This research aims to explain the benefit of administering of soy isoflavon on skin aging process. The design of the research is randomised controlled trial (RCT). As many as 60 pre-menopausal women were collected with simple random sampling method. Soy isoflavon is an independent variable, while skin aging process is a dependent variable assessed from the hydration, sebum level, average roughness, depth of wrinkles, skin clarity, length of the telomere. Analysis was conducted using t and MANDVA tests and.the result showed a significance (F = 10,439; p = 0,001) over the allocation of soy isoflavon to the whole variable dependent, including the telomere length and the skin hydration, meant that allocation of soy isoflavon could delay skin aging process.

• 한국노년학
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• 제27권2호
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• pp.345-355
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• 2007

본 연구의 목적은 노인과의 동거경험 및 노인에 대한 교육이 대학생의 노화지식 및 노후불안에 미치는 영향에 대해 알아보는 것이다. 이를 위해 Lasher와 Faulkender(1993)의 노후불안 척도(Anxiety about Aging Scale: AAS)를 우리나라 실정에 맞게 번안·타당화 하였으며, 한정란(2000)의 노화에 관한 지식 검사지와 함께 대학생 344명(남자 113명, 여자 231명)을 대상으로 설문조사를 실시하였다. 그 결과, 첫째, 노인과의 동거 경험 및 노인에 대한 교육 경험은 노화에 대한 지식을 갖는데 유의미한 차이를 가져오는 변인으로 나타났다. 둘째, 노인과의 동거 경험의 유무에 따라 노후불안 중 심리적 불안정에서 차이를 보였으며, 노인에 대한 교육 경험 여부는 대학생이 가지는 노인에 대한 두려움에 영향을 주는 변인임이 밝혀졌다. 셋째, 노화에 관한 지식과 노후 불안 간에는 유의미한 부적 상관관계가 나타났다.

• Biomolecules & Therapeutics
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• 제17권2호
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• pp.113-124
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• 2009

Aging is a multifaceted biological process that affects all organs and organ systems of the body. This review provides an up-to-date analysis of this highly exciting, rapidly changing field of science. The aging process is largely under genetic control but is highly responsive to diverse environmental influences. The genes that control aging are those that are involved with cell maintenance, cell damage and repair. The environmental factors that accelerate aging are those that influence either damage of cellular macromolecules, or interfere with their repair. Prominent among these are chronic inflammation, chronic infection, some metallic chemicals, ultraviolet light, and others that heighten oxidative stress. Other environment factors slow the aging process. Included among these agents are resveratrol and vitamin D. In addition, dietary restriction and exercise have been found to extend human lifespan. The various mechanisms whereby all these agents exert their influence on aging include epigenetic modification, chromatin maintenance, protection of telomeres, and anti-oxidant defense, among others. The complex process of aging remains under continued, intense investigation.

• 한방안이비인후피부과학회지
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• 제17권1호
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• pp.16-33
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• 2004

In Oriental medicine, aging is just a natural process like change of seasons. Ancient Oriental people accepted it as a natural thing to be growing older and to die at last. The science of aging has advanced dramatically. In the last 2 decades, advances in genetics and molecular biology have led to extraordinary new understandings in how cells age, how apoptosis programs cells to die, and how neuroendocrinology plays a role in the lifespan of organisms. Today, the matter of primary concern about aging is a cellular and mitochondrial damage of human body induced by reactive oxygen species(ROS). The skin aging can be divided into two areas, intrinsic(chronologic)-aging and photo-aging. There are lots of photo damage about skin aging. The skin is increasingly exposed to ultraviolet(UV) irradiation in life. Therefore, the risk of photo-oxidative damage of the skin induced by reactive oxygen species(ROS) has increased substantially. Nowadays, many people believe that they can stop or at least delay the process of aging. There are lots of treatments that promise to slow the process of aging and the associated ailments. Many of these treatments, for example, exercise, Vit E, Vit C therapy, hormone therapy, restrict diet, are gradually being subjected to clinical trials. But in spite of all efforts, researches and investigations, there is no single method or treatment which is revealed to be truly effective for delaying progress of aging. Every methods insisted on effect for delaying aging process, has its dark side. All we can do is just keeping ourself healthy until the time of death.

• Journal of Animal Science and Technology
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• 제60권7호
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• pp.19.1-19.10
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• 2018

Background: A mold strain thought to be suitable for dry-aging process was isolated. The information about the scientific aspects of molds related to dry-aging beef is scarce. We, therefore, conducted aging trials to determine the characteristics of the isolated mold strain associated with dry-aging process. Specifically, during the dry-aging of beef with the mold strain, the changes in the free amino acid content, hardness, productive loss, drip and cooking loss were analyzed. These characteristics were compared with those obtained while dry-aging in the absence of a mold. Results: The isolated mold strain was identified as Mucor flavus. The free amino acid content in the mold-aging beef decreased or remained constant during the aging process. However, that in the trimming sections of the beef dramatically increased in the presence of mold. In addition, hardness of mold-aging beef gradually decreased during the aging process and finally decreased significantly. Conclusion: Amino acids such as GABA (gamma-aminobutyric acid), proline, and aspartic acid were produced by our mold strain, M. flavus during its growth on beef meat, and the mold conferred savory odors to the dry-aged beef.

• 한국산업융합학회 논문집
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• 제25권1호
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• pp.21-26
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• 2022

When garlic is aged for a certain period of time while maintaining proper humidity, it causes a browning reaction by its own ingredients and enzymes. In this study, the physicochemical properties were analyzed by varying the temperature conditions for aging garlic. It was found that about 20% of the weight of garlic was reduced through the aging process. During the aging process, both samples showed the highest water content on the 10th day of aging, and the water content of the two samples was similar after the aging was completed. In the analysis of total sugar content change, AG1 (22.0±0.7 vs 21.4±0.6) showed a significantly higher sugar content on the 10th day of aging, but showed a tendency to gradually decrease thereafter, whereas AG2 showed a steady increase in sugar content during the aging process (18.7 < 21.4 < 21.7 < 22.3 < 23.7). The pH change that occurred during the aging process showed the most pH change on the 10th day. In AG1, the pH gradually decreased as the aging period increased, whereas in AG2, the pH increased significantly after the 10th day. In the analysis of browning, AG1 increased sharply on the 10th day and maintained the state, and AG2 showed a significant increase in browning according to the aging process. In conclusion, based on the results of this study, if various ripening temperature conditions are set, it is judged that it will play a positive role in improving the productivity of black garlic.

• 한국축산식품학회지
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• 제37권6호
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• pp.823-832
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• 2017

The objective of this study was to determine the effect of aging method (dry or wet) and time (20 d or 40 d) on physical, chemical, and sensory properties of two different muscles (top round and shank) from steers (n=12) using an electronic tongue (ET). Moisture content was not affected by muscle types and aging method (p>0.05). Shear force of dry aged beef was significantly decreased compared to that of wet aged beef. Most fatty acids of dry aged beef were significantly lower than those of wet aged beef. Dry aged shank muscles had more abundant free amino acids than top round muscles. Dry-aging process enhanced tastes such as umami and saltiness compared to wet-aging process according to ET results. Dry-aging process could enhance the instrumental tenderness and umami taste of beef. In addition, the taste of shank muscle was more affected by dry-aging process than that of round muscle.

• 한국식품영양과학회지
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• 제20권2호
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• pp.187-196
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• 1991

Aging is the progressive accumulation of changes with time associated with responsible for the ever-increasing susceptibility to disease and death which accompanies advancing age. Lipid peroxides easily produced in the membrane system by the chain reaction of free radicals which occurred from various environmental factors. The amount of lipid peroxides produced in biological system increased with aging process, and lipid peroxidation damages involved in aging process and pathological disorders. Although lipid peroxides have such deleterious effects on the organisms, there are numerous substances and mechanisms which prevent the reaction of peroxide formation and protect the subject from its toxicity. This review provides an overview of how does lipid peroxidation of unsaturated lipids take place by free radical, and what is the intervention of lipid peroxides in pathogenesis of some human diseases, and also how does food restriction influences the aging process and various pathological disorders. The major focus of this paper is to review the evidence indicating that food restriction retards the aging process, and possible mechanisms of its actions. Therefore, it discussed the effects of age and food restriction on life-span, membrane yield, lipid peroxidation, fatty acid composition and peroxidizability, cholesterol and triglyceride levels, prostaglasndin and thromboxane synthesis, which may be concerned with blood flow, membrane fluidity, homeostasis and glomerular filtration rate in living body.

• Journal of Animal Science and Technology
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• 제58권5호
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• pp.20.1-20.11
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• 2016

The present review has mainly focused on the specific parameters including aging (aging days, temperature, relative humidity, and air flow), eating quality (flavor, tenderness and juiciness), microbiological quality and economic (shrinkage, retail yields and cost) involved beef dry aging process. Dry aging is the process where beef carcasses or primal cuts are hanged and aged for 28 to 55 d under controlling environment conditions in a refrigerated room with $0^{\circ}$ to $4^{\circ}C$ and with relative humidity of 75 to 80 %. However there are various opinions on dry aging procedures and purveyors of such products are passionate about their programs. Recently, there has been an increased interest in dry aging process by a wider array of purveyors and retailers in the many countries. Dry aging process is very costly because of high aging shrinkage (6 to 15 %), trims loss (3 to 24 %), risk of contamination and the requirement of highest grades meat with. The packaging in highly moisture-permeable bag may positively impact on safety, quality and shelf stability of dry aged beef. The key effect of dry aging is the concentration of the flavor that can only be described as "dry-aged beef". But the contribution of flavor compounds of proteolysis and lipolysis to the cooked dry aged beef flavor is not fully known. Also there are limited scientific studies of aging parameters on the quality and palatability of dry aged beef.