Background: Physical therapy applied to stroke patients is recognized as a treatment that promotes function recovery, and it is a widely known fact that constant exercise should be performed. However, there are insufficient studies on exercise intensity and exercise time that can minimize side effects and maximize function recovery for exercise therapy. Objectives: To determine the effect of exercise variables on CPK generation during aerobic exercise in stroke patients and to discover how to use appropriate exercise intensity and time when conducting an exercise for function recovery in stroke patients. Design: Quasi-experimental research. Methods: This study classified subjects into three groups (low-intensity exercise group: LIE, moderate-intensity exercise group: MIE and high-intensity exercise group: HIE) according to exercise intensity, and was further classified into two groups (10-minute exercise group: 10MG and 20-minute exercise group: 20MG) according to exercise time variables within each exercise intensity group. After, the change in CPK according to exercise intensity and time was confirmed through hematological analysis. Results: In LIE and MIE, the CPK blood concentrations before and after exercise were increased in 10MG and 20MG, which was not statistically significant (P>.05). In HIE, the CPK blood concentrations before and after exercise were increased in 10MG, and it was statistically significant (P<.05). In HIE, the CPK blood concentrations before and after exercise were increased in 20MG, and it was statistically significant (P<.01). In 10MG and 20MG, the CPK blood concentrations before and after exercises were increased in all intensity group, and there was a statistically significant difference only in HIE. Conclusion: From the results of this study, considering CPK, it will be helpful to recover and improve function if the exercise intensity setting is applied in the type of moderate intensity exercise during physical therapy interventions in stroke patients.

Changes in ATP and related compounds, TMAO, TMA, creatine and creatinine were analyzed to establish the processing conditions for rapid- and low salt-fermented liquefaction of anchovy(Engrulis japonica) extracts during fermentation. Experimental sample A: chopped whole anchovy, adding 20% water, heating at 50℃ for 9 hrs and then adding 10% NaCl. Sample B: chopped whole anchovy, adding 20% water, heating at 50℃ for 9 hrs and then adding 13% NaCl. Sample C: chopped whole anchovy adding 13% NaCl. Sample D: whole anchovy adding 17% NaCl. ATP, ADP, AMP and IMP were broken down during fermentation period, while inosine and hypoxanthine or hypoxanthine were detected in each fermented liquefaction of anchovy. However the amounts of them were varied from collection to collection according to the pretreatment methods. Possibly ATP and their related compounds will not make a great contribution to the umami taste in fermented liquefaction of anchovy. The contents of TMAO were decreased during fermentation period, ranging from 3 to 15 mg/100g in the fermented liquefaction of anchovy after 180 days. The TMA contents were increased slowly during fermentation period, ranging from 60 to 114 mg/100g in the 180 days specimens, however their contents were varied from sample to sample. The contents of creatine and creatinine were increased during early fermentation period, and then they were decreased in the last period. As for distribution of nitrogen in the anchovy extracts, the contribution of creatine and creatinine to the extractive nitrogen was occupying 6.8, 5.7, 4.6 and 5.7% in the experimental sample A, B, C and D, respectively. The contribution of ATP and related compounds to the extractive nitrogen was occupying 2.1, 2.4, 2.2 and 2.7% in the experimental sample A, B, C and D, respectively. The contribution of TMAO and TMA to the extractive nitrogen was very low as they are occupying 0.7~1.2% in the four experimental samples.