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  1. Book ; Online: Classification of Upper Limb Movements \newline Using Convolutional Neural Network \newline with 3D Inception Block

    Lee, D. -Y. / Jeong, J. -H. / Shim, K. -H. / Kim, D. -J.

    2020  

    Abstract: A brain-machine interface (BMI) based on electroencephalography (EEG) can overcome the movement deficits for patients and real-world applications for healthy people. Ideally, the BMI system detects user movement intentions transforms them into a control ... ...

    Abstract A brain-machine interface (BMI) based on electroencephalography (EEG) can overcome the movement deficits for patients and real-world applications for healthy people. Ideally, the BMI system detects user movement intentions transforms them into a control signal for a robotic arm movement. In this study, we made progress toward user intention decoding and successfully classified six different reaching movements of the right arm in the movement execution (ME). Notably, we designed an experimental environment using robotic arm movement and proposed a convolutional neural network architecture (CNN) with inception block for robust classify executed movements of the same limb. As a result, we confirmed the classification accuracies of six different directions show 0.45 for the executed session. The results proved that the proposed architecture has approximately 6~13% performance increase compared to its conventional classification models. Hence, we demonstrate the 3D inception CNN architecture to contribute to the continuous decoding of ME.

    Comment: 5 pages, accepted by BCI2020
    Keywords Computer Science - Human-Computer Interaction ; Electrical Engineering and Systems Science - Signal Processing
    Subject code 629
    Publishing date 2020-02-03
    Publishing country us
    Document type Book ; Online
    Database BASE - Bielefeld Academic Search Engine (life sciences selection)

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  2. Article: Quality Characteristic of Low Salted Yacon Jangachi Using Soybean Sauce

    Shim, K.H., Sunchon National University, Suncheon, Republic of Korea

    The Korean Journal of Community Living Science

    (Mar 2012)  Volume v. 23, Issue (1), Page(s) p. 79–88

    Abstract: To evaluate the possibility of low-salinity of traditional fermented food, we investigated quality characteristic of low-salted Yacon Jangachi using soybean sauce with sugar or vinegar for 50 days. Sugar content, titration acidity, and salinity of all ... ...

    Abstract To evaluate the possibility of low-salinity of traditional fermented food, we investigated quality characteristic of low-salted Yacon Jangachi using soybean sauce with sugar or vinegar for 50 days. Sugar content, titration acidity, and salinity of all Yacon Jangachi was increased as storage time increased. All of the Yacon Jangachi had less than 3.0% salinity. Especially, the salinity of the Yacon Jangachi with sugar and vinegar was the lowest during storage time. The L value was decreased as storage time increased but the results of the a and b values were reversed. Cutting force was not significant among samples and storage periods. In the results of sensory evaluation, preference of all samples were increased as storage time increased. The preference of color was not significant among samples from 30 days but the taste was reversed. The preference of flavor was significant between samples in 40 days, texture was not significant during storage time. Overall preference was not significant after 30 days, which suggested that Yacon Jangachi using soybean sauce retains overall preference in steady level from 30 days. Yacon Jangachi using soybean sauce showed the highest preference when produced with sugar and vinegar.
    Keywords POLYMNIA SONCHIFOLIA
    Language Korean
    Document type Article
    ISSN 1229-8565
    Database AGRIS - International Information System for the Agricultural Sciences and Technology

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  3. Article: Xanthine dehydrogenase/xanthine oxidase and oxidative stress.

    Chung, H Y / Baek, B S / Song, S H / Kim, M S / Huh, J I / Shim, K H / Kim, K W / Lee, K H

    Age

    2013  Volume 20, Issue 3, Page(s) 127–140

    Abstract: Xanthine dehydrogenase (XDH) and xanthine oxidase (XOD) are single-gene products that exist in separate but interconvertible forms. XOD utilizes hypoxanthine or xanthine as a substrate and O2 as a cofactor to produce superoxide (·O2 (-)) and uric acid. ... ...

    Abstract Xanthine dehydrogenase (XDH) and xanthine oxidase (XOD) are single-gene products that exist in separate but interconvertible forms. XOD utilizes hypoxanthine or xanthine as a substrate and O2 as a cofactor to produce superoxide (·O2 (-)) and uric acid. XDH acts on these same substrates but utilizes NAD as a cofactor to produce NADH instead of ·O2 (-) and uric acid. XOD has been proposed as a source of oxygen radicals in polymorphonuclear, endothelial, epithelial, and connective tissue cells. However, several questions remain about the physiological significance and functions of XOD on aging and oxidative stress. XOD is reported to play an important role in cellular oxidative status, detoxification of aldehydes, oxidative injury in ischemia-reperfusion, and neutrophil mediation. For example, XOD may serve as a messenger or mediator in the activation of neutrophil, T cell, cytokines, or transcription in defense mechanisms rather than as a free radical generator of tissue damage. Emerging evidence on the synergistic interactions of ·O2 (-), a toxic product of XOD and nitric oxide, may be another illustration of XOD involvement in tissue injury and cytotoxicity in an emergent condition such as ischemia or inflammation.
    Language English
    Publishing date 2013-04-20
    Publishing country United States
    Document type Journal Article
    DOI 10.1007/s11357-997-0012-2
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  4. Article: Quality Characteristics of Low-Salted Yacon Pickles with Leaf-mustard and Pepper

    Shim, K.H., Sunchon National University, Sunchon, Republic of Korea / Choi, O.J., Sunchon National University, Sunchon, Republic of Korea

    Korean Journal of Food Science and Technology

    (Oct 2012)  Volume v. 44, Issue (5), Page(s) p. 545–552

    Abstract: To improve a low-salted yacon pickle, the change of quality characteristics during the storage of yacon pickles were investigated at 18℃ for 50 days using two-way ANOVA. One factor that was added was the leaf-mustard and pepper (A), the other was storage ...

    Abstract To improve a low-salted yacon pickle, the change of quality characteristics during the storage of yacon pickles were investigated at 18℃ for 50 days using two-way ANOVA. One factor that was added was the leaf-mustard and pepper (A), the other was storage time (B). The leaf-mustard and pepper were added to increase the yacon pickle's taste, flavor, and properties. The sugar content, total acidity and salinity were significant for factor A and B. With the interaction effect of the two factors, yacon pickles increased as storage time increased. The L value was not significant for factor A but significant for factor B. The a and b values were significant for the two factors. All Hunter's color value had the interaction effect. The shearing force was not significant for each factor, and yacon pickles did not show a softening effect. In the results of the sensory evaluation, color, taste, and overall preference were significant for factor A and B, yet the flavor was only significant for factor B. The texture was not significant at all. In the overall preference, yacon pickles were higher at 30 and 40 days and also, had the interaction effect. Yacon pickles were not above the 3.0% of salinity.
    Keywords ENCURTIDOS ; PIMIENTA ; PEPPER ; PICKLES ; POLYMNIA SONCHIFOLIA ; POIVRE
    Language Korean
    Document type Article
    ISSN 0367-6293
    Database AGRIS - International Information System for the Agricultural Sciences and Technology

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  5. Article: New vinegar produced by tomato suppresses adipocyte differentiation and fat accumulation in 3T3-L1 cells and obese rat model

    Lee, J.-H. / Cho, H.-D. / Jeong, J.-H. / Lee, M.-K. / Jeong, Y.-K. / Shim, K.-H. / Seo, K.-I.

    Food chemistry

    2013  Volume 141, Issue 3, Page(s) 3241

    Language English
    Document type Article
    ZDB-ID 243123-3
    ISSN 0308-8146
    Database Current Contents Nutrition, Environment, Agriculture

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  6. Article: Modification of rice starch by selective degradation of amylose using alkalophilic Bacillus cyclomaltodextrinase

    Auh, J.H / Chae, H.Y / Kim, Y.R / Shim, K.H / Yoo, S.H / Park, K.H

    Journal of agricultural and food chemistry. 2006 Mar. 22, v. 54, no. 6

    2006  

    Abstract: A cyclomaltodextrinase (CDase) isolated from alkalophilic Bacillus sp. I-5 (CDase I-5) exists in a dodecameric form, an assembly of six dimers, each catalytic site of which is located in a narrow groove at the interface of the dimeric unit. Because of ... ...

    Abstract A cyclomaltodextrinase (CDase) isolated from alkalophilic Bacillus sp. I-5 (CDase I-5) exists in a dodecameric form, an assembly of six dimers, each catalytic site of which is located in a narrow groove at the interface of the dimeric unit. Because of the unique geometric shape of the catalytic site, the enzyme has the ability to discriminate the molecular size of substrates. An analysis of the hydrolysis reaction of the enzyme revealed that its k(cat)/K(m) value on amylose was 14.6 s(-1)(mg/mL)(-1), whereas that for amylopectin was 0.92 s(-1)(mg/mL)(-1), showing an exceptionally high preference toward amylose. CDase I-5 was applied to modify the starch structure to produce low-amylose starch products by incubating rice starch with this enzyme. We found that the amylose content of rice starch decreased from 28.5 to 9%, while the amylopectin content remained almost constant with no significant change in the side chain length distribution. When the CDase I-5-treated rice starch was stored at 4 degrees C for 7 days, the retrogradation rate was significantly retarded as compared to that in the control sample.
    Keywords Bacillus (bacteria) ; O-glycoside hydrolases ; enzyme activity ; enzymatic treatment ; rice starch ; amylose ; enzymatic hydrolysis ; retrogradation
    Language English
    Dates of publication 2006-0322
    Size p. 2314-2319.
    Publishing place American Chemical Society, Books and Journals Division]
    Document type Article
    ZDB-ID 241619-0
    ISSN 1520-5118 ; 0021-8561
    ISSN (online) 1520-5118
    ISSN 0021-8561
    DOI 10.1021/jf051887r
    Database NAL-Catalogue (AGRICOLA)

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  7. Article: Dietary modulation of prostanoid synthesis in the aging process: role of cyclooxygenase-2.

    Chung, H Y / Kim, H J / Shim, K H / Kim, K W

    Mechanisms of ageing and development

    1999  Volume 111, Issue 2-3, Page(s) 97–106

    Abstract: To investigate the role of cyclooxygenase (COX) as a mediator for prostaglandin synthesis in relation to generation of reactive oxidant species (ROS), we quantitated the COX-derived ROS generation and the gene expression of COX-2, an inducible form of ... ...

    Abstract To investigate the role of cyclooxygenase (COX) as a mediator for prostaglandin synthesis in relation to generation of reactive oxidant species (ROS), we quantitated the COX-derived ROS generation and the gene expression of COX-2, an inducible form of COX in aged kidney. In addition, the modulation by dietary restriction was investigated. COX-derived ROS generation increased with age in ad libitum (AL) rats, but dietary restriction (DR) suppressed the level. The amounts of COX-2 protein and mRNA increased with age in AL rats but maintained at low levels in DR group. It was found that the binding characteristics of a nuclear transcription factor, NF-kappaB were altered by aging. The binding activity of NF-kappaB in aged kidney was significantly enhanced with the corresponding increase in mRNA and protein levels. These increases were closely in parallel to the increased ROS generation and gene expression of COX-2. The COX activity shown by NF-kappaB activation and the ROS generation by COX-mediated process were all modulated by DR. Our results suggest that the upregulation of COX-2 during aging may play an important role in many age-related diseases associated with aging process. And this upregulation was attenuated by DR. We propose that the modulation of the redox-sensitive transcription factor may well be a part of the mechanisms underpinning the anti-oxidative action of DR.
    MeSH term(s) Aging/physiology ; Animals ; Cyclooxygenase 2 ; Diet ; Gene Expression ; Humans ; Isoenzymes/genetics ; Isoenzymes/physiology ; Membrane Proteins ; NF-kappa B/genetics ; NF-kappa B/metabolism ; Prostaglandin-Endoperoxide Synthases/genetics ; Prostaglandin-Endoperoxide Synthases/physiology ; Prostaglandins/biosynthesis ; RNA, Messenger/genetics
    Chemical Substances Isoenzymes ; Membrane Proteins ; NF-kappa B ; Prostaglandins ; RNA, Messenger ; Cyclooxygenase 2 (EC 1.14.99.1) ; PTGS2 protein, human (EC 1.14.99.1) ; Prostaglandin-Endoperoxide Synthases (EC 1.14.99.1)
    Language English
    Publishing date 1999-12-01
    Publishing country Ireland
    Document type Journal Article ; Research Support, Non-U.S. Gov't ; Review
    ZDB-ID 183915-9
    ISSN 1872-6216 ; 0047-6374
    ISSN (online) 1872-6216
    ISSN 0047-6374
    DOI 10.1016/s0047-6374(99)00061-5
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  8. Article: Quality Characteristics of Yukwa Bases with Different Quantities of Soju in Storage

    Kim, J.Y., Sunchon National University, Sunchon, Republic of Korea / Shim, K.H., Sunchon National University, Sunchon, Republic of Korea / Choi, O.J., Sunchon National University, Sunchon, Republic of Korea

    Journal of The Korean Society of Food Science and Nutrition

    (Jul 2012)  Volume v. 41, Issue (7), Page(s) p. 988–993

    Abstract: The objective of this study was to investigate the physicochemical properties of Yukwa bases with different quantities of Soju during long-term storage. We examined Yukwa bases with 5 different quantities (0%, 25%, 50%, 75%, and 100%) (v/w) of Soju after ...

    Abstract The objective of this study was to investigate the physicochemical properties of Yukwa bases with different quantities of Soju during long-term storage. We examined Yukwa bases with 5 different quantities (0%, 25%, 50%, 75%, and 100%) (v/w) of Soju after intervals of 10 days up to 50 days at 30±1℃. The L and a values of all Yukwa bases decreased as storage time increased. The b value of Yukwa bases with 0% Soju increased as storage time increased, but Yukwa bases with 25~100% Soju decreased. The compression and shared force decreased as storage time increased for all subjects, but those with bases of 50% and 75% Soju changed less during storage. The acid values of all Yukwa bases increased significantly during storage. In addition, the peroxide values of all Yukwa bases significantly increased during storage time. Yukwa bases with 0% Soju showed great change of the peroxide value during long-term storage. The peroxide values of all Yukwa bases changed less as the quantity of Soju increased.
    Keywords STOCKAGE ; STORAGE ; ALMACENAMIENTO
    Language Korean
    Document type Article
    ISSN 1226-3311
    Database AGRIS - International Information System for the Agricultural Sciences and Technology

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  9. Article: Quality Characteristics of Yukwa Pellets and Yukwa Bases According to Ratio of Soju Addition

    Kim, J.Y., Sunchon National University, Sunchon, Republic of Korea / Shim, K.H., Sunchon National University, Sunchon, Republic of Korea / Choi, O.J., Sunchon National University, Sunchon, Republic of Korea

    Korean Journal of Food Science and Technology

    (Oct 2011)  Volume v. 43, Issue (5), Page(s) p. 583–587

    Abstract: This study evaluated the quality characteristics of yukwa pellets and yukwa bases on the ratio of soju addition (0, 25, 50, 75, and 100% v/v). Yukwa base with 50% ratio of soju addition displayed the highest diameter, volume and specific volume. The ... ...

    Abstract This study evaluated the quality characteristics of yukwa pellets and yukwa bases on the ratio of soju addition (0, 25, 50, 75, and 100% v/v). Yukwa base with 50% ratio of soju addition displayed the highest diameter, volume and specific volume. The yukwa base with 75% ratio of soju addition displayed the longest in length. The weight of yukwa base increased as the ratio of soju increased. Lightness increased in yukwa pellet and yukwa base as the ratio of soju increased. Lightness of yukwa base was higher than yukwa pellet, but yellowness and redness of yukwa base were lower than yukwa pellet. Air cell size of yukwa base decreased as the ratio of soju increased. The compression and cutting force of yukwa base with 50% ratio of soju addition were lowest, while yukwa base with 0% soju was highest. In the sensory evaluation, preference of color increased as the ratio of soju addition increased. Yukwa base with 50% ratio of soju addition was the highest in internal compactness, mouth-feel, and overall preference. The results show that a soju ratio of 50-75% addition for total liquid is useful in the production of high quality yukwa base.
    Keywords QUALITY ; QUALITE ; CALIDAD
    Language Korean
    Document type Article
    ISSN 0367-6293
    Database AGRIS - International Information System for the Agricultural Sciences and Technology

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  10. Article: Celastrol isolated from Tripterygium regelii induces apoptosis through both caspase-dependent and -independent pathways in human breast cancer cells

    Yang, H.-S. / Kim, J.-Y. / Lee, J.-H. / Lee, B.-W. / Park, K.-H. / Shim, K.-H. / Lee, M.-K. / Seo, K.-I.

    Food and chemical toxicology

    2011  Volume 49, Issue 2, Page(s) 527–532

    Document type Article
    ZDB-ID 782617-5
    ISSN 0278-6915
    Database Current Contents Nutrition, Environment, Agriculture

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