Hand, foot, and mouth disease (HFMD) is a highly contagious disease with no specific treatment. Since it is common in immunocompromised children under the age of 5, there is a need to develop a safe vaccine. Virus-like particles (VLPs) are similar structures to viruses with the lack of genetic material which makes them impossible to replicate and infect, and therefore have a high level of biological safety and are considered to have high value as vaccines. In this study, the insect virus expression system that is widely used for vaccine and drug production due to its high post-translational modification efficiency, was used to produce VLPs for Coxsackievirus type A6 and A10, which are recently reported to be the main causes of HFMD. For this purpose, the selection of promoters that can control the timing and intensity of expression of 3CD protein, which is essential for VLPs assembly but has been reported to be cytotoxic, was conducted to construct an optimal expression form for HFMD-VLP.

This study aimed to examine the effect of a mild elevation in serum cholesterol level in a porcine coronary overstretch restenosis model using a balloon angioplasty catheter or drug-eluting coronary stent. Pigs were divided into two groups and were fed a commercial normal diet (CND, n = 4) or a high-fat diet (HFD, n = 4) for 5 weeks. Coronary overstretch injury by balloon angioplasty or stent implantation was induced in the left anterior descending and left circumflex artery after 1 week of feeding. Histopathological analysis was performed at 4 weeks after coronary injury. During the experiment, the total cholesterol level in the HFD group increased by approximately 44.9% (from 65.9 ± 3.21 mg/dL at baseline to 95.5 ± 9.94 mg/dL at 5 weeks). The lumen area in the CND group was reduced in comparison with that in the HFD group after balloon angioplasty. After stent implantation, the injury score showed no significant difference. There were significant differences in the neointimal area (2.7 ± 0.33 mm2 in the CND group vs. 3.3 ± 0.34 mm2 in the HFD group, p<0.05), lumen area (2.6 ± 0.54 mm2 in the CND group vs. 2.0 ± 0.33 mm2 in the HFD group, p<0.05), and percent area stenosis (52.0 ± 7.96% in the CND group vs. 62.4 ± 5.15% in the HFD group, p<0.05). Body weight change was not different between the two groups. Increased serum cholesterol level activated vascular smooth muscle cell proliferation in the porcine coronary overstretch model.

In the Anzunbaengi (Triticum aestivum) whole wheat flour mixture group, some herbs (A [white], B [yellow], C [black], D [blue], and E [red]) were added. The physicochemical properties were compared to the strong flour and whole wheat flour mixture groups. The dry gluten content of the control group (strong flour) was 13.5±0.4%, and the content in the whole wheat flour test group was slightly lower in value than the control group. The final viscosity, breakdown, and setback values of the dough were 248.4±0.8, 104.8±0.9, and 103.1±2.9 RVU, respectively. The breakdown was significantly different in the control and whole wheat flour groups. The setback value of the dough was increased by 30 RVU in the whole wheat flour test group compared to the control group by 103.1±2.9 RVU, but there was no significant difference between the test group samples. The consistency of the control dough was 500±10 FU, and the whole wheat flour test group was significantly increased to 585±10~599±10 FU, respectively. The absorption rate was about 2% higher in the whole flour test group than in the control group (66.2±0.3%). The pH of the control paste gradually decreased with fermentation time, and the results of whole wheat flour test group were similar (5.78±0.12~5.88±0.12). As the fermentation time increased, the volume of dough was increased and the result was slightly lower in the whole wheat flour test group than in the control group.

The purpose of this study was to assess the changes in balance and proprioception of adults with limited ankle joint dorsiflexion, after the application of talocrural joint mobilization. The subjects of this study included 23 college students in their twenties with limited ankle joint dorsiflexion. The students were randomly assigned to the ankle joint mobilization group (AJMG, n=12) and the control group (CG, n=11). After 2 weeks of intervention using grade III talocrural joint mobilization in the anterior-posterior movement, the balance and proprioception of the subjects were assessed. Static/dynamic balance capabilities and ankle proprioception were analyzed using paired t-test and independent t-test. The dynamic balance and proprioception of AJMG were significantly improved after intervention (p<.05), In the comparison between the groups after the intervention, the dynamic balance and proprioceptive sense of AJMG were significantly improved compared to the control group (p<.05). This study suggests that AJMG can help improve the dynamic balance and proprioception.

Ochratoxin A (OTA) is one of the most important mycotoxins owing to its widespread occurrence and toxicity including nephrotoxicity and potential carcinogenicity to humans. Since OTA is stable under most food processing conditions, OTA has been detected not only in a wide range of agricultural commodities such as cereal grains but also their processed products. Nonetheless, it is known that significant reduction of OTA may be achieved under higher temperature and alkaline conditions. In this study, the effects of retorting cooking process on the stability of OTA in spiked (20 μg/kg of dry weight basis) rice and oat porridge (10% solid content; w/v) in the presence and absence of baking soda was investigated using a laboratory horizontal steam retort system. The samples were heated in a pot at 85°C central temperature until it becomes gelatinized, packed in retort pouched, and heat-processed in pressurized retort machine (at 121°C for 25 min) followed by drying in 50°C oven overnight. Samples were analyzed for OTA by high-performance liquid chromatography with a fluorescence detector (HPLC-FLD). The reduction of OTA in retorted rice and oat porridge were 54% and 17%, respectively, while greater reduction of OTA was observed at increased amount of baking soda. The reduction of OTA in retorted rice porridge with 0.5% and 1% baking soda were 55% and 66%, respectively. In the retorted oat porridge, reduction of OTA was also evident to result in 30% and 48% with 0.5% and 1.0% of added baking soda, respectively. These results suggest that OTA in rice and oat may be reduced significantly by retorting process. In addition, added baking soda may positively impact the reduction of OTA.

Ochratoxin A (OTA) represents one of the most widespread mycotoxins in agricultural commodities in the world and is considered a possible human carcinogen with its potent nephrotoxicity. Since OTA is stable under most food processing conditions, OTA has been detected in a wide range of cereal grains and their processed products as well. Puffed cereals are commonly used as baby snacks or as ingredients in snack formulations. We investigated the explosive puffing process effect on reduction of OTA in rice and oat. The rice and oat grains were adjusted the moisture content at 16% wet weight basis (wb) and spiked OTA (100 μg/kg), and then puffed by the explosive puffing machine at 5, 7, and 9 kgf. The temperature of chamber was 200°C and the duration times for 5, 7, and 9 kgf were 5, 6, and 9 min, respectively. The reduction of OTA in puffed rice and oat snacks were in the range of 15 – 28% and 38 – 52%, respectively, and the reduction of OTA in puffed rice and oat snacks were decreased with increasing explosive puffing pressures. The moisture content of puffed rice and oat snacks were in the range of 5 – 8% wb and 6 – 10% wb, respectively, and the moisture content in puffed rice and oat snacks were decreased with increasing of explosive puffing pressures. A decrease in bulk density of puffed rice and oat snacks was observed with increased explosive puffing pressure. In addition, increased values of degree of redness (a) in puffed rice and oat samples were observed with increasing explosive puffing pressure. These results suggest that OTA in rice and oat may be reduced significantly by explosive puffing process.

The tobacco cutworm, Spodoptera litura(Fabricius) is serious pest that hurts tomato crops, actives long time of the year. Without pesticide applications, sex pheromone delta traps through experiment first and second half setting during cultural seasons in glasshouse and greenhouse. We investigated captured number of S. litura both in and out side of the two type of tomato cultivated greenhouse. As a result of investigation, captured number of S. litura showed the wave and three high peak typed graph throughout 10 months experiment. First time expression of S. litura was late April in outside installed traps and after that occurrence rate increased gradually until late August. In september, the rate decreased remarkably to middle November in both in and out side treated traps. The result also expressed that captured average number of S. litura in inside of the greenhouse were 8~10 units, and were 15~20units in outside treated traps. Simultaneous installation of internal and external sex pheromone traps succeeded in eliminating a considerable number of S. litura male moths, and the number of larvae was expected to be considerably reduced. Consequently in the experiment, captured male number of S. litura were about 220 units in outside, on the other about 80 of S. litura captured in inside installed traps.