Publications by authors named "K R Chung"

Tortoiseshell and antler, the main components of , are natural products that can be used as traditional Chinese medicine (TCM) to alleviate osteoporosis and osteoarthritis. However, research on the active ingredients in tortoiseshell and antler for alleviating osteoporosis and osteoarthritis remains insufficient. This study primarily compares the antioxidant capacity of tortoiseshell gelatin and antler gelatin and their bioactive peptides, as well as their effects on the cell viability of MC3T3-E1 osteoblasts and HIG-82 chondrocytes.

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Extending single-cell analysis to intact tissues while maintaining organ-scale spatial information poses a major challenge due to unequal chemical processing of densely packed cells. Here we introduce Continuous Redispersion of Volumetric Equilibrium (CuRVE) in nanoporous matrices, a framework to address this challenge. CuRVE ensures uniform processing of all cells in organ-scale tissues by perpetually maintaining dynamic equilibrium of the tissue's gradually shifting chemical environment.

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Purpose: To compare the patient-reported outcome improvements and cartilage status of trochlear cartilage defects (TCDs) after additional arthroscopic microdrilling versus no treatment for TCDs during medial open-wedge high tibial osteotomy(MOWHTO) METHODS: Patients who underwent MOWHTO with either microdrilling (Group M) or no treatment (Group N) for near full-thickness TCDs (International Cartilage Repair Society[ICRS] grade≥3B) from March 2010 to September 2022 were retrospectively reviewed, with a minimum 2-year follow-up. 1:1 Propensity score matched-Group N was created. Comparative analyses were conducted using patient-reported outcomes(PROs) and minimal clinically important difference (MCID).

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With the development of the Korean economy, demand for high-quality beef, specifically Hanwoo beef, is escalating, with marbling traits-measured by the widely used marbling score-being a key contributor to meat palatability. The differences between the high-quality and the lower-quality meat, according to the satisfaction of the customers, are not the result from only the degree of marbling but also from the delicacy of the marbling flecks distribution. Using the computer marbling analysis technique, an index for quantifying marbling fineness of 256 sirloin cuts at 12th- 13th thoracic vertebra named F7 index was developed in this study.

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