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Seol, Kuk-Hwan,Joo, Beom-Jin,Kim, Hyoun Wook,Chang, Oun-Ki,Ham, Jun-Sang,Oh, Mi-Hwa,Park, Beom-Young,Lee, Mooha Korean Society for Food Science of Animal Resource 2013 한국축산식품학회지 Vol.33 No.1
This study was performed to examine the possibility of water extracts for several medicinal plants, such as Amomum tsao-ko, Alpinia oxyphylla, and Citrus unshiu, as an active packaging ingredient for prevention of lipid oxidation. Chicken breast meats were packed with medicinal plant extracts incorporated carrageenan based films and their physico-chemical and microbial properties during storage at $5^{\circ}C$ were investigated. In chicken meat samples packed with A. tsao-ko (TF) or A. oxyphylla (OF) extract incorporated carrageenan based films, pH value, thiobarbituric acid reactive substances (TBARS), and the population of total microbes were significantly lower than those of the negative control (film of no extract was incorporated, CF) after 5 d of storage (p<0.05). Especially, TBARS value of TF ($0.12{\pm}0.01$ mg malonaldehyde/kg meat) was significantly lower than chicken meat samples packed with positive control (ascorbic acid incorporated film, AF, $0.16{\pm}0.01$ mg malonaldehyde/kg meat) at 3 d of storage, and it means TF has enough antioxidative activity to prevent the lipid oxidation of chicken meat. However, there was no consistent effect on VBN values of chicken meats packed with medicinal plant extracts incorporated films during storage. Based on the obtained results, it is considered that A. tsao-ko extract has potential for being used as a natural antioxidant ingredient in active packaging areas.
Effect of Radial Extracorporeal Shock Wave Therapy on Hemiplegic Shoulder Pain Syndrome
Sung Hwan Kim,Kang Wook Ha,Yun Hee Kim,Pyong-Hwa Seol,Ho-Jun Kwak,Seung-Wan Park,Byung-Ju Ryu 대한재활의학회 2016 Annals of Rehabilitation Medicine Vol.40 No.3
Objective To investigate the effect of radial extracorporeal shock wave therapy (rESWT) on hemiplegic shoulder pain (HSP) syndrome.Methods In this monocentric, randomized, patient-assessor blinded, placebo-controlled trial, patients with HSP were randomly divided into the rESWT (n=17) and control (n=17) groups. Treatment was administered four times a week for 2 weeks. The visual analogue scale (VAS) score and Constant-Murley score (CS) were assessed before and after treatment, and at 2 and 4 weeks. The Modified Ashworth Scale and Fugl-Meyer Assessment scores and range of motion of the shoulder were also assessed.Results VAS scores improved post-intervention and at the 2-week and 4-week follow-up in the intervention group (p<0.05). Respective differences in VAS scores between baseline and post-intervention in the intervention and control groups were –1.69±1.90 and –0.45±0.79, respectively (p<0.05), between baseline and 2-week follow-up in the intervention and control groups were –1.60±1.74 and –0.34±0.70, respectively (p<0.05), and between baseline and 4-week follow-up in the intervention and control groups were –1.61±1.73 and –0.33±0.71, respectively (p<0.05). Baseline CS improved from 19.12±11.02 to 20.88±10.37 post-intervention and to 20.41±10.82 at the 2-week follow-up only in the intervention group (p<0.05).Conclusion rESWT consisting of eight sessions could be one of the effective and safe modalities for pain management in people with HSP. Further studies are needed to generalize and support these results in patients with HSP and a variety conditions, and to understand the mechanism of rESWT for treating HSP.
The Effect of the Water Extracts of Digestive Medicinal Plants on the Shelf-life of Pork Patties
Seol, Kuk-Hwan,Seol, Hyun-Chul,Prayad, Thirawong,Kim, Hyoun-Wook,Jang, Ae-Ra,Ham, Jun-Sang,Oh, Mi-Hwa,Kim, Dong-Hun,Lee, Moo-Ha Korean Society for Food Science of Animal Resource 2011 한국축산식품학회지 Vol.31 No.1
This study was performed to examine the possibility of water extracts of several digestive medicinal plants (DMPEs), such as Amomum tasoko, Alpinia oxyphylla, Citrus unshiu, and Myristica fragrans, as a natural antioxidant. Total phenol contents of each extract were expressed as gallic acid equibalents (GAE) and those were significantly different among A. tasoko ($39.87{\pm}5.77$ mg GAE/g), A. oxyphylla ($30.28{\pm}3.36$ mg GAE/g), C. unshiu ($28.13{\pm}5.01$ mg GAE/g) and M. fragrans ($6.36{\pm}0.30$ mg GAE/g) (p<0.05), and extract of A. tasoko showed significantly higher antioxidative effect than butylated hydroxyanisole (BHA) on linoleic acid peroxidation at 72 h after incubation (p<0.05). Addition of extracts in pork patties did not affect the pH value and total microbes during cold storage. However, thiobarbituric acid reative substances (TBARS) of treated patties were lower in dose dependant manner than that of control as storage period increased (except patties treated with C. unshiu extract), and patties treated with 0.5% A. tasoko extract showed no significant difference with patties treated with 0.5% BHA at day 7.
Seol, Kuk-Hwan,Song, Ji-Hye,Prayad, Thirawong,Kim, Hyoun-Wook,Jang, Ae-Ra,Ham, Jun-Sang,Oh, Mi-Hwa,Kim, Dong-Hun,Lee, Moo-Ha Korean Society for Food Science of Animal Resource 2011 한국축산식품학회지 Vol.31 No.5
This study was performed to measure the angiotensin I-converting enzyme (ACE) inhibitory activity of peptide extracts derived from the enzymatic proteolysis of Hanwoo Musculus longissimus (M. longissimus) during cold storage. Thermolysin (80 ppm, w/w) and protease type XIII (100 ppm, w/w) were injected separately or in combination for the enzymatic proteolysis of sarcoplasmic and myofibrillar proteins prior to storage at $5^{\circ}C$ (T1) or at $-1^{\circ}C$ (T2) in a chilling room for 9 days. Beef injected with thermolysin (E2) and thermolysin+protease type XIII (E3) showed a significantly higher degree of hydrolysis at both storage temperatures (p<0.05). During the storage period, T1E2 at day 6 and T1E3 at day 9 showed the strongest ACE inhibitory activity with sarcoplasmic and myofibrillar protein proteolysates. Macromolecules greater than 10,000 Da were removed by ultra filtration, and the filtrates were separated into fractions using gel filtration. Five and three major fractions were collected from S-T1E2-6 and M-T1E3-9 extracts, respectively, and the $4^{th}$ fraction of the S-T1E2-6 extracts showed the highest ACE inhibitory rate of $61.96{\pm}7.41%$.
Prevalence and Microbial Flora of Chicken Slaughtering and Processing Procedure
Seol, Kuk-Hwan,Han, Gi-Sung,Kim, Hyoun Wook,Chang, Oun-Ki,Oh, Mi-Hwa,Park, Beom-Young,Ham, Jun-Sang Korean Society for Food Science of Animal Resource 2012 한국축산식품학회지 Vol.32 No.6
This study has been performed to measure the prevalence and microbial flora on chicken slaughtering as well as the processing process from the months of October to November. Whole-chicken rinsing technique was used in order to analyze the incidence of microorganisms on chicken carcass at the stage before chilling (after evisceration), after chilling and after cutting. The swab technique was used on processing the processed samples, such as working plates and cutting knives. Brine and cooling water from four cooling tubs were taken from each processing processes and were used as samples. Furthermore, the matrix-assisted laser desorption/ionization mass spectrometry (MALDI MS) for whole cell fingerprinting in combination with a dedicated bioinformatic software tool was used to identify the isolated microorganisms. Of the tested samples and processes, brine ($4.50{\pm}0.64$ Log CFU/mL) and chicken carcass before chilling ($4.15{\pm}0.46$ Log CFU/mL) showed the highest population of microorganisms; the predominant microbial flora of them were Moellerella wisconsensis (54.84%), a member of the Enterobacteriaceae family, and Escherichia coli (60.36%), respectively. However, the predominant microbial flora of cut carcass was changed to Staphylococcus aureus (27.32%), which is a kind of pathogenic microorganism that can cause a food-borne illness. Therefore, the slaughtering and processing procedure of chicken are needed to be controlled more hygienically.