Malshick Shin

Hot-water solubilities and water sorptions of resistant starches at 25°C

ABSTRACT Resistant starches (RS) were prepared from wheat starch and lintnerized wheat starch by autoclaving and cooling and by cross-linking. Heat-moisture treatment also was used on one sample to increase RS. The experimental resistant starches made from wheat starch contained 10–73% RS measured as Prosky dietary fiber, whereas two commercial resistant starches, Novelose 240 and 330, produced from high-amylose maize starch, contained 58 and 40%, respectively. At 25°C in excess water, the experimental RS starches, except for the cross-linked wheat starch, gained 3–6 times more water than the commercial RS starches, and at 95°C gained 2–4 times more. Cross-linked RS4 wheat starch and Novelose 240 showed 95°C swelling powers and solubilities of 2 g/g and 1%, and 3 g/g and 2%, respectively. All starches showed similar water vapor sorption and desorption isotherms at 25°C and water activities (aw) < 0.8. At aw 0.84–0.97, the resistant starches made from wheat starch, except the cross-linked wheat starch, sho...

Effects of remifentanil on cardiovascular and bispectral index responses to endotracheal intubation in severe pre-eclamptic patients undergoing Caesarean delivery under general anaesthesia

BACKGROUND We examined the effects of remifentanil on cardiovascular and bispectral index (BIS) responses to tracheal intubation and neonatal outcomes in pre-eclamptic patients undergoing Caesarean delivery under general anaesthesia. METHODS Forty-two women with severe pre-eclampsia were randomly assigned to receive either remifentanil 1 microg kg(-1) (n=21) or saline (n=21) over 30 s before induction of anaesthesia using thiopentone 4 mg kg(-1) and suxamethonium 1.5 mg kg(-1). Mean arterial pressure (MAP), heart rate (HR) and BIS values as well as plasma catecholamine concentrations were measured. Neonatal effects were assessed using Apgar scores and umbilical cord blood gas analysis. RESULTS Induction with thiopentone caused a reduction in MAP and BIS in both remifentanil and control groups. Following the tracheal intubation MAP and HR increased in both groups, the magnitude of which was lower in the remifentanil group. BIS values also increased, of which magnitude did not differ between the groups. Norepinephrine concentrations increased significantly following the intubation in the control, while remained unaltered in the remifentanil group. The neonatal Apgar scores at 1 min were significantly lower in the remifentanil group than in the control. However, Apgar scores at 5 min, and umbilical artery and vein blood gas values were similar between the groups. CONCLUSIONS These results suggest that a single bolus of 1 microg kg(-1) remifentanil effectively attenuates haemodynamic but not BIS responses to tracheal intubation in pre-eclamptic patients undergoing Caesarean delivery under general anaesthesia. However, its use was associated with maternal hypotension and neonatal respiratory depression requiring resuscitation.

Dose-related attenuation of cardiovascular responses to tracheal intubation by intravenous remifentanil bolus in severe pre-eclamptic patients undergoing Caesarean delivery

BACKGROUND The optimal dose of remifentanil to attenuate the cardiovascular responses to tracheal intubation in pre-eclamptic patients undergoing Caesarean delivery under general anaesthesia has not been established. We compared the effects of two low doses of remifentanil on the cardiovascular responses to tracheal intubation and neonatal outcomes. METHODS Forty-eight women with severe pre-eclampsia were randomly assigned to receive either remifentanil 0.5 µg kg⁻¹ (R0.5 group, n=24) or 1 µg kg⁻¹ (R1.0 group, n=24) over 30 s before induction of anaesthesia using thiopental 5 mg kg⁻¹ and succinylcholine 1.5 mg kg⁻¹. Systolic arterial pressure (SAP), heart rate (HR), and plasma catecholamine concentrations were measured. Neonatal effects were assessed using Apgar scores and umbilical cord blood gas analysis. RESULTS SAP was decreased by induction of anaesthesia and increased by tracheal intubation in both groups. The peak SAP after intubation was greater in the R0.5 group than in the R1.0 group, whereas it did not exceed baseline values in either group. HR increased significantly above baseline in both groups with no significant differences between the groups. Three subjects in the R1.0 group received ephedrine due to hypotension (SAP < 90 mm Hg). Norepinephrine concentrations remained unaltered after intubation and increased significantly at delivery with no significant differences between the groups. Neonatal Apgar scores and umbilical arterial and venous pH and blood gas values were comparable between the groups. CONCLUSIONS Both doses of remifentanil effectively attenuated haemodynamic responses to tracheal intubation with transient neonatal respiratory depression in pre-eclamptic patients undergoing Caesarean delivery under general anaesthesia. The 1.0 µg kg⁻¹ dose was associated with hypotension in three of 24 subjects.

Characteristics of Rubus coreanus Miq. Fruits at Different Ripening Stages

Ji-Myoung Kim and Malshick Shin*Department of Food and Nutrition, Human Ecology Research Institute, Chonnam National UniversityAbstract To develop a healthy functional food containing Rubus coreanus fruit (RCF) powder with different degrees ofripening, the composition, physicochemical properties, and antioxidant activity of native RCF during ripening wereinvestigated and compared with Rubus occidentalis fruit (ROF). Ripened RCF was bright red in color, whereas ripenedROF was dull and dark red in color. The seeds of RCF were softer and smaller than those of ROF. Crude protein, crudelipid, and total sugar content of RCF powder increased with increased ripening time, whereas ash and total dietary fibercontents decreased with increased ripening time. Color differences increased with increased ripening. Eighteen types ofamino acids were analyzed from RCF, and glutamic acid had the highest content. RCF powder had the highest level ofpotassium and calcium and did not contain any hazardous metals. Mineral and organic acid contents decreased accordingto ripening.Keywords: Rubus coreanus , Rubus occidentalis , ripening, composition, antioxidant activity

Properties and Qualities of Rice Flours and Gluten-free Cupcakes Made with Higher-yield Rice Varieties in Korea

Korean rice varieties, ‘Druryechanbyeo’ and ‘Boramchanbyeo’, were developed to get higher yields and to be used in rice products. The rice grains were dried and milled into rice flours after first going through the soaking process. The properties and qualities of cupcakes made with dry-milled rice flours were compared with cupcakes made with commercial dry-milled rice flours (CDRF). The newly developed rice flours (NDRF) had higher apparent amylose content, water binding capacity, swelling power, and peak viscosities, but had lower damaged-starch content, gelatinization temperature, and final and setback viscosities than CDRF. The specific gravity of batter, and hardness and springiness of cupcakes were lower in NDRF than in CDRF. The cake textures from ‘Boramchan’ NDRF were more preferable than those from ‘Druyechan’ NDRF. The specific volume and overall quality of cupcake were correlated positively with amylose content and water binding capacity, but negatively with damaged starch of rice flours.

Effects of water activity on pigments in dried laver (Porphyra) during storage

Degradation of chlorophyll, carotenoids, and phycobilins in dried laver (Porphyra) was studied during storage at water activities (Aw) of 0.112, 0.316, 0.484, 0.747, or 0.890 in the dark at 40°C for 15 days. The chlorophyll, carotenoid, and phycobilin contents were determined using HPLC and spectrophotometry. The chorophyll a, carotenoid, and phycobilin contents in dried laver decreased with storage time in the dark, and degradation was increased and accelerated as the Aw value increased. Among pigments, chlorophyll a was degraded at the highest rate, and differences in degradation rates among pigments became greater as the Aw value increased. Phycoerythrin was more stable than phycocyanin. Changes in the Aw value affected degradation of phycocyanin and chlorophyll more than phycoerythrin or carotenoids. Control of the Aw value can improve the color stability of dried laver in the dark.

Physicochemical properties of mung bean starches in different Korean varieties and their gel textures

To compare the mung bean starches (MBS) and starch gel properties, Korean varieties, ‘Geumsung‘, ‘Dahyeon‘, ‘Sohyeon’ and ‘Eohul‘, were purified using water and alkaline steeping methods. The physicochemical properties of starches, the texture and structure of starch gels were investigated. The apparent amylose and protein contents were significantly different depending on varieties and steeping mediums. Water binding capacities were higher in ‘Geunsung’ and ‘Eohul‘. The granule sizes were ranged 7.8–23.3 μm and the shapes were oval and jelly bean, and ‘Dahyeon’ granule had a distinct hilum. The trough, final, and setback viscosities were significantly different and the viscosities of ‘Sohyeon’ showed lowest values. MBS gels formed a regular shaped 3-dimensional network. The gel structure of ‘Sohyeon’ changed irregularly during storage, but the structures of ‘Geumsung‘, ‘Dahyeon‘, and ‘Eohul’ retained regular shaped networks with decreasing inner cells. Resilience of MBS gels was higher in ‘Dahyeon’ and ‘Eohul’ than in ‘Geumsung’ and ‘Sohyeon‘.

Improvement of the quality of gluten-free rice pound cake using extruded rice flour

To improve the quality of gluten-free rice pound cake (GRPC), the ‘Hanarum’ extruded rice flours (HERFs) prepared with 250 rpm screw speed, 160°C barrel temperature, and 24 and 30% feed moisture of ‘Hanarum’ rice flour (HRF) were used. HERF addition reduced crude lipid and ash contents of HRF. HERF addition showed a decrease in lightness and apparent amylose content, but an increase in yellowness, water-binding capacity, and damaged starch content. Increment of solubility was higher than that of swelling power. Pasting viscosities decreased with increasing HERF content and feed moisture of HRF. The specific volume of GRPCs ranged 1.87–1.98. The hardness, springiness, and chewiness were much lower in HERF24 (24% feed moisture) and in 10% added HERF. The sensory texture and the overall eating quality were significantly different with HERF addition (p<0.05). The 10% HERF added GRPCs showed higher scores compared to control and 5% HERF added GRPCs.

Effects of cross-linked resistant rice starch on the quality of Korean traditional rice cake

Jeolpyeon, the Korean traditional rice cake, was prepared from the newly developed dry rice flour with 10 and 20% cross-linked resistant starch (RS4) to improve sanitation during processing and to enrich the functional properties of dietary fiber. The rice flour was prepared from white rice ‘Chuchungbyeo’ through soaking, drying and milling using a pin mill with a built-in 120 mesh sieve. The total dietary fiber contents were 44.97% for RS4, 3.57% for rice cake, 7.78 and 11.35% for 10 and 20% RS4 added jeolpyeon, respectively. With an increase in RS4 content, the swelling power, solubility, water binding capacity, and all pasting viscosities decreased, while lightness increased. Cohesiveness and resilience in the 10% RS4 added jeolpyeon was higher than those in the control. The preference test showed that the color and overall quality increased with the addition of RS4 and overall quality was the highest in the 10% RS4 added jeolpyeon.

Altered cardiovascular responses to tracheal intubation in patients with complete spinal cord injury: relation to time course and affected level

BACKGROUND We determined cardiovascular responses to tracheal intubation in relation to the time since injury in patients with different levels of spinal cord injury. METHODS Two hundred and fourteen patients with complete cord injury were studied. They were either quadriplegics (>C7, n=71) or paraplegics (20 yr. Twenty patients with no cord injury served as controls. Systolic arterial pressure (SAP), heart rate (HR), and plasma catecholamine concentrations were determined. RESULTS Intubation did not affect SAP in the quadriplegics regardless of the time post-injury, but it significantly increased SAP in all paraplegics. Moreover, the pressor response was enhanced in the paraplegics who were 10 yr or more since injury (P<0.05). HR increased significantly in all groups; the magnitude of the increase was less only in acute quadriplegics compared with controls. Plasma concentrations of norepinephrine increased in every group except for the quadriplegics within 4 weeks of injury. The maximum increases in SAP, HR, and norepinephrine from awake baseline values were smaller in the quadriplegics than in the paraplegics (P<0.01). CONCLUSIONS The cardiovascular and catecholamine responses to intubation change as a function of the time elapsed and the level of the cord injury. In this study, the pressor response to tracheal intubation was abolished in the quadriplegics but not in paraplegics; indeed, it was enhanced at 10 yr or more since injury in this group.