• Preventive Nutrition and Food Science
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• v.18 no.1
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• pp.60-66
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• 2013

The whole saltwort plant (Salicornia herbacea) was micronized to develop the table salt substitute. The micronized powder was mixed with distilled water and made into a spherical granule by using the fluid-bed coater (SGMPDW). The SGMPDW had superior flowability to powder; however, it had low dispersibility. To increase the dispersibility of SGMPDW, the micronized powder was mixed with the solution, which contained various soluble solid contents of saltwort aqueous extract (SAE), and made into a spherical granule (SGMPSAE). The SGMPSAE prepared with the higher percentages of solid content of SAE showed improved dispersibility in water and an increase in salty taste. The SGMPSAE prepared with 10% SAE was shown to possess the best physicochemical properties and its relative saltiness compared to NaCl (0.39). In conclusion, SGMPSAEs can be used as a table salt substitute and a functional food material with enhanced absorptivity and convenience.

• BMB Reports
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• v.48 no.2
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• pp.81-90
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• 2015

p73 is a structural and functional homologue of the p53 tumor suppressor protein. Like p53, p73 induces apoptosis and cell cycle arrest and transactivates p53-responsive genes, conferring its tumor suppressive activity. In addition, p73 has unique roles in neuronal development and differentiation. The importance of p73-induced apoptosis lies in its capability to substitute the pro-apoptotic activity of p53 in various human cancer cells in which p53 is mutated or inactive. Despite the great importance of p73-induced apoptosis in cancer therapy, little is known about the molecular basis of p73-induced apoptosis. In this review, we discuss the p73 structures reported to date, detailed structural comparisons between p73 and p53, and current understanding of the transcription-dependent and -independent mechanisms of p73-induced apoptosis.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.5
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• pp.407-417
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• 2016

Effects of resistant starch as a functional substitute on the quality of Yukwa were determined. Replacement ratios of resistant starch were 2, 4, and 6% of glutinous rice flour. Regarding pasting properties of Yukwa dough replaced with resistant starch, initial pasting temperature significantly increased and peak viscosity significantly decreased with increasing resistant starch. The moisture contents of bandegi and Yukwa base replaced with resistant starch were higher than that of the control. The expansion ratio of Yukwa base replaced with resistant starch significantly decreased with increasing resistant starch, and there were no significant differences in the oil absorption ratio. Lightness (L) of Yukwa base replaced with resistant starch increased significantly with increasing resistant starch. Appearance of Yukwa base replaced with resistant starch showed a shortened length and increased width with increasing resistant starch, and cross-section showed an oval shape, fine air cell distribution, and increased outer layer thickness. Hardness and peak number increased significantly with increasing resistant starch. The overall acceptability of Yukwa base replaced with 6% resistant starch was the highest among the samples, but the result was not significant. The above results show that resistant starch substitution in Yukwa improved the texture and further could improve health functionality due to its dietary fiber content. Resistant starch was appropriate as a 6% replacement for glutinous rice flour in Yukwa.

• The Journal of Korean Physical Therapy
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• v.13 no.2
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• pp.399-405
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• 2001

Attainment of the goals of functional electrical stimulation(FES) applications such as strengthening of muscle, increasing muscular endurance, improvement in joint range of motion or the reduction of spasticity does not insure that patients will be able to produce voluntary muscle contraction sufficient to maintain posture or produce purposeful movements. In many patients who have sustained CNS damage, the control exerted by higher nervous system center over muscle contraction may impaired. In Searched patients, a variety of advanced therapeutic exercise techniques have been employed traditionally to facilitate the return of controlled functional muscular activity or maintain postural alignment until recovery from dysfunction occurs Among the most common clinical applications of FES for functional muscle contraction is as a substitute for static or dynamic orthotic devices

• Physical Therapy Korea
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• v.14 no.4
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• pp.28-34
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• 2007

The purposes of this study were to provide the basic data and investigate the reliability of functional reach test and identify correlation of Berg balance scale (BBS) and functional reach test (FRT). The subjects were twenty healthy young adults and forty-five over 65 years old in order to compare balance ability. These data were analyzed by independent t-test and Pearson's correlation test using SPSS WIN 10.0. The results were as follows. Intrarater reliability coefficients of FRT was .976 and interrater was .942. FRT was significantly correlated with age, height, and BBS (p<.05). There were no significant differences in FRT and BBS by sex. There was significant difference in reach distance between below 74 elderly and above in FRT. FRT is very reliable test for balance and significantly correlated with BBS. Therefore, it is suggested that FRT is a clinically useful tool to substitute for BBS measuring balance ability in the elderly.

• Proceedings of the Korean Society of Food Science and Nutrition Conference
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• 2001.12a
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• pp.170-177
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• 2001

The objective of this study was to improve the qualities of Saengsik (substitute meal formulated with uncooked cereal powder) such as functionality, safety and sensory preference by using Lactic Acid Bacteria (LAB). The optimum formulation of fermented Saengsik (substitute meal) was verified as $40\%$ of fermented brown rice, $13\%$ of fermented job tears, $5\%$ of yellow soybean, $5\%$ of waxy rice, $5\%$ of sorghum, $3\%$ of Seumok bean, $1\%$ of sesame, $3\%$ of barley, $2\%$ of red bean, $5\%$ of prosomillet, $2\%$ of foxtail millet, $9%$ of black rice, $3\%$ of buckwheat, $1\%$ of chestnut, $2\%$ of pumpkin, $3\%$ of peanut. Fermented Saengsik decreased significantly serum glucose in STZ-induced diabetic rats. However, serum lipid levels were not affected by fermented Saengsik. In rats fed with high-fat diet, serum triglyceride level was slightly decreased and the contents of liver triglyceride were significantly decreased by supplementation of fermented Saengsik.

• Journal of the Korea Concrete Institute
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• v.23 no.2
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• pp.203-209
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• 2011

The cement industry is expected to face a major set-back in the near future due to its large energy consumption and $CO_2$ production, causing global warming. In order to overcome these environmental problems, this research has bee carried out to find a cement substitute material. One possible cement substitute material is Zeolite cement. In this study, the materialistic characteristics of Zeolite cement mortar were evaluated. Natural Zeolite cement mortar was prepared using alkali activation (NaOH) instead of water ($H_2O$) to determine achievable strength and appropriate mixing ratio. Based on the mixing ratio, functional material was added to alkali active agent to harden Zeolite mortar to develop a highly functional construction material. The study result showed that pure Zeolite cement mortar achieved compressive strength of 42 MPa in 7 days depending on the mixing amount of alkaline catalyst and the hardening temperature, showing high efficiency and possibility as a new construction material.

• Food Science and Preservation
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• v.30 no.3
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• pp.405-418
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• 2023

The aim of this research was to study the feasibility of the defatted wheat germ flour (DWGF) alone or in combination with xanthan gum (XG) as egg yolk substitutes in mayonnaise formulation. In this research, DWGF was used at different levels (0, 25, 75 and 100%) alone or in combination with the XG (0.2%) as egg substitutes. The effects of these substitutions on the stability, textural and rheological characteristics of mayonnaise were investigated. According to the results, DWGF can be used as an egg yolk substitute in mayonnaise. Combining DWGF and XG as egg yolk substitute, improved the stability, textural and rheological properties. Mayonnaise with 100% egg yolk replacement showed the hardest structure, while the lowest firmness value was obtained in the control containing 100% egg yolk. Also, the highest adhesiveness value occurred in the sample with 100% DWGF. The thixotropic behavior was observed for all investigated mayonnaise samples over the all ranges of the studied shear rate (0.05-450/sec). Furthermore, the highest content of consistency coefficient value was observed in the sample with 100% DWGF and 0.2% XG. Therefore, it can be concluded that low-cholesterol mayonnaise with proper stability, textural and rheological characteristics are achievable by applying of the desirable combination of DWGF and XG.

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 2008.10a
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• pp.44-51
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• 2008

• Archives of Craniofacial Surgery
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• v.15 no.1
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• pp.14-21
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• 2014

Background: There are several options for replacement of the dermal layer in fullthickness skin defects. In this study, we present the surgical outcomes of reconstruction using acellular dermal substitutes by means of objective and subjective scar assessment tools. Methods: We retrospectively reviewed the medical records of 78 patients who had undergone autologous split-thickness skin graft with or without concomitant acellular dermal matrix (CGDerm or AlloDerm) graft. We examined graft survival rate and evaluated postoperative functional skin values. Individual comparisons were performed between the area of skin graft and the surrounding normal skin. Nine months after surgery, we compared the skin qualities of CGDerm graft group (n=25), AlloDerm graft group (n=8) with skin graft only group (n=23) each other using the objective and subjective measurements. Results: The average of graft survival rate was 93% for CGDerm group, 92% for AlloDerm group and 86% for skin graft only group. Comparing CGDerm grafted skin to the surrounding normal skin, mean elasticity, hydration, and skin barrier values were 87%, 86%, and 82%, respectively. AlloDerm grafted skin values were 84%, 85%, and 84%, respectively. There were no statistical differences between the CGDerm and AlloDerm groups with regard to graft survival rate and skin functional analysis values. However, both groups showed more improvement of skin quality than skin graft only group. Conclusion: The new dermal substitute (CGDerm) demonstrated comparable results with regard to elasticity, humidification, and skin barrier effect when compared with conventional dermal substitute (AlloDerm).