폐절제술후 발생한 합병증 및 사망률에 대한 후향적 고찰

문광덕,이철주,김영진,최호,김정태,강준규,홍준화,Moon, Kwang-Deok,Lee, Cheol-Joo,Kim, Young-Jin,Choi, Ho,Kim, Jung-Tae,Kang, Joon-Kyu,Hong, Joon-Hwa 대한흉부심장혈관외과학회 2000 Journal of Chest Surgery (J Chest Surg) Vol.33 No.4

Background: A retrospectiye study was done for understanding morbidity and mortality after major lung resection. Material and Method: From June 1994 to August 1998, 203 patients received major lung resections for various causes. There were 142 males and 62 females with a mean age of 47.5 years. Initial complains were cough in 47.8%, sputum in 33.0%, hemoptysis or blood-tinged sputum in 23.2%, dyspnea in 18.2%, chest pain in 15.3%, weight loss in 10.8%, fever and chill in 4.9%. There were no complaints in 5.9% of the total patients. The underlying diseases were lung tumor(102 cases/50.2%), bronchectasis(28 cases/13.8%), aspergillosis(24 cases/1.8%), tuberculosis(20 cases/9.9%) and others (29 cases/66.5%) and pneumonectomy(68 cases/33.5%). The postoperative complications were classified as : empyema, BPF, respiratory problem, persistent air leakage over 7 days, arrhythmia, ventilator applied over 24 hours, bleeding, wound infection and chylothorax. The postlobectomy complications were revealed as follow: empyema(3.7%), BPF(2.2%), respiratory problem(5.2%), persistent air leakage over 7days(8.9%), arrhythmia(2.2%), ventilator applied over 24 hours(2.2%), bleeding(1.5%), wound infection(2.9%), chylothorax(0.7%). The postpneumonectomy complications were revealed as follow : empyema(5.9%), BPF (5.9%), respiratory problem(17.6%), persistent air leakage over 7days(0%), arrhythmia(5.4%), ventialtor apply over 24 hours(7.4%), bleeding (7.4%), wound infection(2.9%) and chylothorax(1.5%). Reoperation was done in 8 cases (4.0%). There were 5.8% operative mortalities in pneumonectomy and 0.7% in lobectomy.

토마토 과실의 성숙중 세포벽 성분 및 조직의 변화

문광덕(Kwang-Deok Moon),신승렬(Seung-Ryeul Shin) 한국식품영양과학회 1996 한국식품영양과학회지 Vol.25 No.2

토마토 과실의 연화현상의 주 원인으로 판단되는 세포벽의 형태적 변화를 조사하기 위하여 성숙 단계별로 취하여 과실의 경도, 세포벽 구성 성분의 변화 및 세포벽의 변화를 조사하였다. 과육의 경도는 적숙기 이후부터 급격한 감소를 나타내었다. 세포벽 함량은 성숙 중에 감소하였고 가용성 펙틴의 증가와 불용성 펙틴의 감소는 적숙기와 식용 적기 사이에서 가장 현저했으며, 총 펙틴의 함량은 다소 감소하는 경향을 나타내었다. 성숙에 따른 토마토 과육의 세포 및 세포벽의 형태적 변화를 현미경으로 관찰한 결과, 수확까지의 토마토에서는 middle lamella와 세포내 기관들이 잘 관찰되었으나, 연화가 진행됨에 따라 식용 적기의 토마토에는 middle lamella를 관찰할 수 없었으며 과숙기에서는 middle lamella의 가용화와 함께 세포벽의 부분적인 분해와 세포분리현상이 관찰되었다. This study was conducted to understand the characteristics of fruit softening during maturation which causes considerable losses in quality of horticultural products during storage and marketing process after harvest. The changes in the cell wall contents and structure of tomatoes during maturation were characterized. The hardness of fruit was decreased rapidly between mature and pink stage tomatoes. Contents of cell wall and insoluble pectin was decreased during maturation, but soluble pectin was increased. Microscopic observations of cell wall of tomato fruits during maturation showed the degradation of middle lamella in pink stage tomato fruits. Partial degradation of cell wall and cell separation were observed in red stage tomato fruits.

Polyethylene Film 포장 및 CO<SUB>2</SUB> 처리에 의한 토마토 과실의 저장

문광덕(Kwang-Deok Moon),이철현(Chul-Hyun Lee),김종국(Jong-Kuk Kim),손태화(Tae-Hwa Sohn) 한국식품과학회 1992 한국식품과학회지 Vol.24 No.6

보문 : 곶감의 지방산 및 아미노산 조성과 저장성

문광덕(Kwang Deok Moon),김종국(Jong Kuk Kim),김준한(Jun Han Kim) 한국식품저장유통학회(구 한국농산물저장유통학회) 1997 한국식품저장유통학회지 Vol.4 No.1

성열중(成熱中) Tomato 과실(果實)의 ${\beta}$-Galactosidase의 활성변화(活性變化)와 그 특성(特性)

권상오,문광덕,손태화,Kweon, Sang Oh,Moon, Kwang Deok,Sohn, Tae Hwa 경북대학교 농업과학기술연구소 1989 慶北大農學誌 Vol.7 No.-

성숙 중 토마토 과실의 ${\beta}$-galactosidase의 활성 변화와 정제한 효소의 생화학적 특성을 조사하였다. 성숙단계에 따른 Toatl activity는 다소 증가하는 경향이었으며 DEAE-sephadex A-50 Column chromatography 및 Sephadex G-100 Column chromatography를 통하여 정제한 결과 ${\beta}$-galactosidase 3개의 isoenzyme (${\beta}$-galactosidase I, II 및 III)을 가지고 있었다. 이들 각 isoenzyme의 성숙에 따른 활성변화를 조사한 결과 Mp에서는 ${\beta}$-galactosidase I, II 및 III는 각각 69.8, 31.8 및 170.8이었으나 RP에서는 48.7, 88.4 및 136.8을 각각 나타내어 ${\beta}$-gal I과 III은 다소 감소하였으나 ${\beta}$-galactosidase II의 활성은 2.8배 증가하였다. ${\beta}$-galactosidase I, II 및 III의 최적 pH는 각각 3.9, 4.2 및 3.9였으며 최적 온도는 $60^{\circ}C$ $56^{\circ}C$ 및 $60^{\circ}C$였다. pH3.0~6.0에서 안정하였고 또한 3개의 isoenzyme은 $55^{\circ}C$에서 5분간 열처리하였을 때 활성이 50% 소실되었다. 각 isoenzyme은 $Mg^{{+}{+}}$에 의해 활성이 다소 증가되었으나 $Cu^{{+}{+}}$와 SDS에 의해 활성이 30~40% 감소되었으며 $Hg^{{+}{+}}$에 의해서는 완전히 저해되었다. ${\beta}$-gal I, II 및 III의 km치는 각각 0.36mM, 0.63mM 및 0.45mM이었으며 반응속도는 기질의 농도가 $6.0{\times}10^{-5}$(M)까지 급격히 증가하였다. The activity changes and biochemical properties of ${\beta}$-gal in tomato fruits during ripening were investigated. The total activity was increased during ripening and three isoenzymes (${\beta}$-gal I, II and III) were purified through DEAE Sephadex A-50 and Sephadex G-100 column chromatography. The activities of ${\beta}$gal isoenzymes (${\beta}$-gal I, II and III) during ripening were 69.8, 31.8 and 170.0 units in mature green phase, while those were 48.7, 88.4 and 136.8 units in Red phase, respectively. As the ripening proceeded the activities of ${\beta}$-gal I and III were some what decreased but the activity of ${\beta}$-gal II was incresed more than 2.8 fold. The optimum pH of ${\beta}$-gal I, II and III were 3.9, 4.2 and 3.9 and the optimum temperature of those were $60^{\circ}C$, $56^{\circ}C$ and $60^{\circ}C$, respectively. All isoenzymes were stable at pH 3.6~6.0 and lost their activity about 50% when it heated at $55^{\circ}C$ for 5 minute. $Mg^{{+}{+}}$-activated the three isoenzymes but $Ca^{{+}{+}}$ and SDS inhibited about 30~40%. $Hg^{{+}{+}}$ inhibited completely. The km value of ${\beta}$-gal I, II and III was 0.36mM, 0.63mM and 0.45mM, reaction rate was rapidly increased until the concentration of substrate was $6.0{\times}10^{-5}M$.

고분자 중합체 심근 스템트를 이용한 기계적 경심근 혈류재건술의 혈관생성 반응

최호,이철주,문광덕,김영진,강준규,홍준화,지경수,한만정,조상호,Choi, Ho,Lee, Cheol-Joo,Moon, Kwang-Deok,Kim, Young-Jin,Kang, Joon-Kyu,Hong, Jun-Wha,Jee, Kyung-Soo,Han, Man-Jung,Cho, Sang-Ho 대한흉부심장혈관외과학회 2000 Journal of Chest Surgery (J Chest Surg) Vol.33 No.6

Background: Transmyocardial laser revascularization(TMLR) for revascularizing ischemic myocardium in patients was originally based on the assumption that laser channels remain their patency much longer. But recent studies show that laser channels did not remain open and that TMLR could achieve treatment benefits without long-term channel patency. The angiongencesis is currently thought to be induced by non-specific inflammatory response to mechanical tissue injury. This study is to evaluate hypothesis that various transmyocaridal mechanical revascularization(TMMR) may induce the angiogenic responses similar to that seen with TMLR, and transmyocaridal polymer stent revascularization(TMSR), the polymer stent in the myocardial tissue is hydrolyzed in 2 weeks, may enhance the non-specific inflammatory reaction resulting angiogenesis. Furthermore, polymer myocaridal stent channels remain long-term patency. Material and Method: Eight domestic pigs underwent ligation of the proximal circumflex artery, and 2 weeks later they were randomized to undergo transmycardial acupunctural revascularization (TMPR, Group I) of the left lateral wall with 18-G needle(n=2), to undergo transmyocardial (TMDR, Group II) with industrial 2mm steel drill(n=2), to undergo transmyocardial polymer stent revascularization (TMSR, Group III) after drilling the infarcted myocardium(n=2), the stent is poly(lactic acid-co-glycolic acid), which is self-degradated in the myocardium, and to a control group the ischemic zone was unterated(n=2). All the pigs were sacrificed after 4 weeks TMMR. Sections from the ischemic zone were submitted for vascular endothelial growth factor (VEGF) ELISA and histology. Result: There were makedly increase in the VEGF immunoassay in the ischemic zone of the TMMR group compared to the ischemic zone of the control group(control: each 30.85 and 43.15pg/mg protein, TMPR: each 44.14 and 68.61 pg/mg protein, TMDR: each 65.92 and 78.65 pg/mg protein, TMSR: each 177.39 and 168.87 pg/mg protein). TMSR channels caused greatest VEGF expression than channels made by other group and the polymer stent channels remained vacuole after 4 weeks. Conclusion: Transmyocardial polymer stent revascularization promoted the most angiogenci response by the VEGF immunoassay, although our study did not show the statistical significancy. The channels remained but the flow patency was not verified. Transmyocardial polymer stent revascularization (TMSR) is desirable in future experimental trials and in view of the significant cost implications comparable to that of laser.

연구논문 / CA 저장 사과를 이용한 Fresh - cut Apple 의 제조 및 MAP 저장

정헌식(Hun Sik Chung),문광덕(Kwang Deok Moon),최종욱(Jong Uck Choi) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 1999 한국식품저장유통학회지 Vol.6 No.4

Polyethylene Film 두께에 따른 딸기의 MA(Modified Atmosphere) 저장 효과

김종국(Jong-Kuk Kim),문광덕(Kwang-Deok Moon),손태화(Tae-Hwa Sohn) 한국식품영양과학회 1993 한국식품영양과학회지 Vol.22 No.1

딸기의 저장중 품질에 미치는 PE 필름포장에 의한 저장효과를 조사하기 위하여 각 두께의 PE 필름에 딸기를 저온저장하면서 포장내부의 기체조성변화 중량 감소율 및 부패율 그리고 여러 성분의 변화를 조사한 결과를 요약하면 다음과 같다. 포장내 기체조성은 저장 초기에 급격히 변화하여 저장 14일 이후에는 CO₂ 농도 5~10%, O₂ 농도 1~3%를 유지하였다. 딸기의 중량감소율 및 부패율은 필름의 두께가 두꺼울수록 적게 나타났으며 pH, 적정산도 및 당도는 저장 전기간을 통하여 약간의 변화를 나타내었으나 PE 필름의 두께에 의한 차이는 뚜렷하지 않았다. 과육의 경도는 PE 필름 포장에 의해 감소가 상당히 억제되었으며 과육의 avalue 역시 PE 필름 포장에 의하여 감소가 억제되었다. 딸기의 유리당은 glucose 와 fructose가 비슷한 함량으로 구성되어 있었으며 저장중 다소 감소하였으나 필름의 두께에 따른 뚜렷한 차이는 나타나지 않았다. 딸기의 유기산은 citric acid, malic acid, succinic acid, ascorbic acid, oxalic acid, tartaric acid 및 pyruvic acid의 순으로 그 함량이 많았으며 citric acid, malic acid, succinic acid 및 ascorbic acid는 저장중 뚜렷이 감소하는 경향이었고 oxalic acid와 tartaric acid는 큰 변화를 나타내지 않은 반면 pyruvic acid는 다소 증가한 후 감소하는 경향이었다. 이러한 유기산의 저장중 변화는 필름이 두꺼울수록 적게 나타났다. 저장을 위한 최적 필름 두께는 0.08㎜ PE 필름으로 나타났다. This study was conducted to investigate the effect of various polyethylene (PE) film packaging on the quality of strawberry during storage at low temperature. Gas composition in film was changed rapidly at early stage of storage and then kept at the level of 5-10% CO₂ and 1~3% O₂. Weight loss and decay rate were low at 0.08㎜ PE film packed strawberries. Titratable acidity, pH and soluble solids were changed slightly during storage but its large difference according to film thickness was not observed. Decrease of flesh firmness and a value was restrained by PE film packaging. Free sugar of strawberry was composed of glucose and fructose in similar content and it was decreased a little during storage but the difference according to film thickness was not observed. The organic acids in strawberry were citric acid, malic acid, succinic acid, ascorbic acid, oxalic acid, tartaric acid and pyruvic acid and the major organic acid was citric acid. The contents of citric acid, malic acid, succinic acid and ascorbic acid were decreased and oxalic acid and tartaric acid were not changed during storage but pyruvic acid was increased in early stage and then decreased. These changes of organic acid were slight in packaged with 0.08㎜ PE film strawberry.

감잎차 제조를 위한 감잎의 성장시기별 함유 성분의 변화

정선화(Sun-Hwa Chung),문광덕(Kwang-Deok Moon),김종국(Jong-Kuk Kim),성종환(Jong-Hwan Seong),손태화(Tae-Hwa Sohn) 한국식품과학회 1994 한국식품과학회지 Vol.26 No.2

밤페이스트의 제조와 품질특성

서영호(Young-Ho Seo),김준한(Jun-Han Kim),임정호(Jeong-Ho Lim),문광덕(Kwang-Deok Moon) 한국식품영양과학회 1999 한국식품영양과학회지 Vol.28 No.3

밤의 중간가공소재로서 밤페이스트를 제조하고 품질평가를 실시한 결과는 다음과 같다. 건조시간은 BH(blanched, hot air dried), RH(not blanched, hot air dried), BF(blanched, freeze dried) 그리고 RF(not blanched, freeze dried)가 각각 6, 8, 15, 18시간으로서 blanching 처리가 건조시간의 단축에 영향을 주었음을 알 수 있었다. 수분흡수지수는 blanching 처리구가 3.93, 3.94로서 blanching 처리하지 않은 구의 2.97, 3.01보다 상당히 높아 가공제품 제조시 수율의 향상을 가져올 것으로 생각된다. 건조 밤분말을 가수하였을 때 건조방법은 밤페이스트의 점도에 크게 영향을 미치지 않았으나, blanching 처리는 점도에 큰 영향을 미치는 것으로 나타났다. 가수량 설정을 위한 관능검사에서는 RF, RH구가 1.3~1.5배, BF, BH구는 2.7배의 가수량이 적당한 것으로 나타났다. 밤페이스트의 품질평가에서 가용성 탄닌 함량은 blanching 처리하지 않은 구가 blanching 처리한 구보다 높았으며, 비타민 C 함량은 RF구가 88.49㎎/g으로서 가장 높았고, 환원당 함량은 동결건조한 구가 더 높았다. 색도에서 L값은 BF구의 값이 가장 높았고, a값은 blanching 처리하지 않은 페이스트가 월등히 높음을 볼 수 있었다. 향기성분은 hydrocarbon류, alcohol류, phenol류, ketone류 등이 검출되었으며, 주요 향기 성분은 2,6-bis(1,1-dimethylethyl)-4-methyl phenol이었으며 이는 삶은 밤과 군밤의 특징적인 향기성분으로서 알려져 있다. This study was conducted to investigate processing condition and characteristics of chestnut paste. The kinds of chestnut powder processed with blanching and drying of raw material were four named RH(not blanched, hot air dried), RF(not blanched, freeze dried), BH(blanched, hot air dried) and BF(blanched, freeze dried). Blanching affected the reduction of drying time in chestnut. Water absorption index of the blanched samples were higher than the nonblanched. Blanching affected the viscosity of pastes when water was added to process paste also, but drying methods did not affected to it. The proper ratio of water to the powder to process paste was 1.3 to 1.5 times in RH and RF, whereas 2.7 times in BH and BF by sensory evaluation. Soluble tannin content of paste was higher in RF and RH paste than BF and BH. Vitamin C content was the highest(88.49㎎/100g) in RF paste and reducing sugar content was the highest in RF paste. Hunter′s L and a values were the highest in BF and RH pastes, respectively, among the all paste samples. Volatile compounds detected from chestnutpastes were hydrocarbons, alcohols, phenols, ketones. The major volatile compound in all the pastes was 2,6-bis(1,1-dimethylethyl)-4-methyl phenol.