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( Hyo Jeong Oh ),( Young Mi Mok ),( Moon Seong Ba다 ),( Bong Soo Seo ),( Tae Hyeon Kim ),( Keum Ha Choi ),( In Kyeom Hwang ),( Ji Eun Ra ),( Yong Reol Oh ),( Yong Sung Kim ),( Eun Young Cho ),( Haak Ch 대한간학회 2013 Clinical and Molecular Hepatology(대한간학회지) Vol.19 No.3
Autoimmune hepatitis (AIH) has been reported in association with Sjogren`s syndrome (55). Drug-induced AIH has been rarely reported. A rare case of the co-development of AIH and 55 in a 53-year-old woman after the consumption of herbal medicines is described. After admission, the patient complained of dryness in her mouth, and she was subsequently diagnosed with 55, which had not been detected previously. The patient`s bilirubin and aminotransferase levels initially decreased following conservative management; however, they later began to progressively increase. A diagnosis of AIH was made based on the scoring system proposed by the International Autoimmune Hepatitis Group. The patient was administered a combination of prednisolone and azathioprine, and the results of fOllow-up liver-function tests were found to be within the normal range. This is an unusual case of AIH and 55 triggered simultaneously by the administration of herbal medicines. ((Iin Mol HepatoI2013;19:30S-308)
동물원 사자의 Clostridium perfringens에 의한 장독혈증 감염증례
김용환 ( Yong Hwan Kim ),나호명 ( Ho Myung Na ),박성도 ( Sung Do Park ),고바라다 ( Ba Ra Da Koh ),김태순 ( Tae Sun Kim ),윤병철 ( Byeong Chel Yoon ),최종욱 ( Jong Woog Choi ),이삼수 ( Sam Soo Lee ) 한국가축위생학회 2005 韓國家畜衛生學會誌 Vol.28 No.3
A 3-year-old male lion at Gwangju Uchi Zoo presented for acute onset of haemorrhagic diarrhea and died. The lion showed reddening of the anus as the cause of haemorrhagic enteritis. Necropsy revealed a severe haemorrhagic colitis. Grossly, lesions included icterus, excess pericardial fluid, dark kidneys, and an enlarged, friable liver. The intestines were flaccid, thin-walled, dilated, and gas-filled. The spleen was enlarged and pulpy because of congestion. Most of organs were rapidly postmortem autolysis. Histopathologically, the intestines were edema and transient leukocyte infiltration of the lamina propria, followed by necrosis. Especially of the intestinal submucosa was edematous, haemorrhagic, or filled with leukocytes. The crypts remained intact or dilated. C perfringens was isolated from a lion at bloody feces, and identified C perfringens type A, confirming the presence of C perfringens α-toxin by PCR. These results were suggested that the case were diagnosed as enterotoxicosis in the lion. More studies are needed on lion enterotoxemia, especially of its etiopathogenesis, in order to develop more efficient prevention for this disease.
PCR-RFLP를 이용한 한우와 젖소고기의 MC1R 유전자변이 검출
고바라다 ( Ba Ra Da Koh ),김용환 ( Yong Hwan Kim ),박성도 ( Seong Do Park ),나호명 ( Ho Myung Na ),김정남 ( Jeong Nam Kim ),성창민 ( Chang Min Sung ),이삼수 ( Sam Soo Lee ) 한국가축위생학회 2005 韓國家畜衛生學會誌 Vol.28 No.3
The melanocortin 1 receptor(MC1R) encoded by the coat color extension gene(E) plays a key role in the signaling pathway of melanin synthesis. The primers for the amplification of bovine MC1R gene were designed based on a bovine MC1R gene sequence(GenBank accession no. Y19103). A size of 483bp(482bp for Hanwoo) was amplified by PCR, digested with HpaII restriction enzyme and electrophoresed in 1.5% agarose gel. When the amplified DNA product(483bp) was digested with HpaII restriction enzyme, Hanwoo meat showed a single band of 482bp, whereas two fragments of 325bp and 158bp were detected in Holstein, Angus and meat of Hanwoo/Holstein cross cow having back coat color phenotype, respectively. The results of this experiment indicate that new designed primers of bovine MC1R gene may be useful for identification of Hanwoo meat from Holstein, Black Angus and Hanwoo/Holstein cross cow meat.
Van Ba, Hoa,Seo, Hyun-Woo,Seong, Pil-Nam,Kang, Sun-Moon,Cho, Soo-Huyn,Kim, Yoon-Seok,Park, Beom-Young,Moon, Sung-Sil,Kang, Se-Ju,Choi, Yong-Min,Kim, Jin-Hyoung Elsevier 2019 International journal of food microbiology Vol.294 No.-
<P><B>Abstract</B></P> <P>This study was conducted to detect and identify microbial populations on pig carcasses at different slaughtering stages and on retail pork cuts at 24 h after slaughter as well as to evaluate the intervention efficiency of sprays containing different concentrations (2% and 4%) of lactic acid. The sprays were applied to the carcass surfaces at the end of the slaughter line. Microbial samples were collected from carcass surfaces after bleeding and after eviscerating, and from retail cuts at 24 h after chilling/spraying. The detected microorganisms were identified through using a Microflex identification instrument and 16S rRNA gene sequencing. The diversity of the bacterial genera; <I>Staphylococcus</I>, <I>Salmonella</I>, <I>Shigella</I>, <I>Enterococci</I>, <I>Escherichia</I>, <I>Acinetobacter</I> and <I>Corynebacterium</I> spp. showed counts ranging from 2.70 to 4.91 log<SUB>10</SUB> cfu/100 cm<SUP>2</SUP> on the carcasses during slaughter. Most of these genera were also detected on the carcasses after 24 h of chilling. Three species (<I>Staphylococcus hyicus</I>, <I>Acinetobacter albensis</I>, and <I>Corynebacterium xerosis</I>) were also found on the retail cuts of non-sprayed carcasses but not on those of the sprayed groups. Significantly greater reductions in all bacterial species were observed on the carcasses and retail cuts that were sprayed with lactic acid, particularly at the 4% level. Thus, spraying with 4% lactic acid may be an effective intervention for controlling bacterial contamination on pig carcasses to improve the microbiological safety of pork meat.</P> <P><B>Highlights</B></P> <P> <UL> <LI> A diversity of bacterial species was found on pig carcass surfaces during slaughter. </LI> <LI> After 24 h chilling, carcasses were found contaminated with a variety bacterial species. </LI> <LI> Spray with lactic acid significantly reduced bacterial species on carcasses and cuts. </LI> <LI> Three genus (<I>Staphylococcus</I>, <I>Acinetobacter</I>, <I>Corynebacterium</I>) were found on cuts of control carcasses. </LI> <LI> Microbiological safety of pork could be controlled by spraying with 4% lactic acid. </LI> </UL> </P>
Hoa, Van Ba,Cho, Soo-Hyun,Seong, Pil-Nam,Kang, Sun-Moon,Kim, Yun-Seok,Moon, Sung-Sil,Choi, Yong-Min,Kim, Jin-Hyoung,Seol, Kuk-Hwan Asian Australasian Association of Animal Productio 2020 Animal Bioscience Vol.33 No.4
Objective: Although the slaughter of cull sows (CS) for human consumption and meat products processing appears quite common throughout the world, relatively limited scientific information regarding the meat quality parameters of this pork type is available. The present study aimed at providing the technological quality characteristics and eating quality of CS meat, and comparing with those of commercial pork. Methods: Longissimus thoracis et lumborum muscle samples of CS and finisher pigs (FP) at 24 h postmortem were collected and used for investigation of the meat quality traits (pH, color, shear force, cooking loss, water holding capacity), fatty acids, flavor compounds and sensory characteristics. Results: The CS meat had significantly higher moisture content (p = 0.0312) and water holding capacity (p = 0.0213) together with lower cooking loss (p = 0.0366) compared to the FP meat. The CS meat also exhibited higher (p = 0.0409) contents of unsaturated fatty acids, especially polyunsaturated fatty acids (PUFA, p = 0.0213) and more desirable PUFA/total saturated fatty acids ratio (p = 0.0438) compared to the FP meat. A total of 56 flavor compounds were identified, amongst the amount of 16 compounds differed significantly between the two pork groups. Most of the PUFA-derived flavor compounds (e.g., hexanal, benzaldehyde, and hydrocarbons) showed higher amounts in the CS meat. While, 3-(methylthio)-propanal and 4-methylthiazole associated with pleasant aromas (meaty and roast odor notes) were only found in the FP meat. Furthermore, no differences were reported by panelists for flavor, juiciness, tenderness, and acceptability scores between the two pork groups studied. Conclusion: The sow meat exhibited better technological quality and its eating quality could be comparable to the commercial pork. This study provides meat processors and traders with valuably scientific information which may help to improve the utilization and consumption level of sow meat.