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.

An unbalance of rice productions and consumptions caused serious problems in both of agricultural area and grain market of korea. In recently, various efforts for rice processing products such as rice noodles and rice wines are in progress to overcome the unstable rice market. Among them, waxy rice is predominant items in processing rice. However, varietal features of starch viscosity are not considered in the processing industries and rice breeding field. In this study, 12 waxy rices and 2 cultivars Ilmibyeo(japonica) and IR72(Indica) were studied for physicochemical and amylogram to characterize the use of waxy rices. The amylose contents of waxy rices were from 7.1 to 8.1% with soft gel consistency and relatively low alkali digestion value(1.4% KOH) compare to Ilmibyeo. In the amylogram analysis(RVU) of waxy rices, unlikely normal rices, very fast peak time(about 3.5 min.) was obtained compare to that of 6.2 min. of Ilmibyeo. And 2 to 3 groups were classified based on peak viscosity and consitency of RVU. Wangchal, Odorokimochi and Hangangchal showed relatively high peak viscosity seemed not suitable for rice cake due to the hardness speed. And most of waxy rices developed in korea were believed to be suitable for oil fried cakes(Hankwa) because of a certain grade of starch degradation speed. And Mochiminori and Midoromochi originated from japan could be a good sources in waxy rice breeding program to improve the cooking properties especially in slow down of hardness speed with very low peak viscosity, hot viscosity and cool viscosity.