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( Jai Hee Bae ),( Donghwi Jang ),( Dokyoung Yoon ),( Ji-hye Park ),( Jong Hee Lee ),( Dong-youn Lee ),( Joo-heung Lee ) 대한피부과학회 2021 대한피부과학회 학술발표대회집 Vol.72 No.2
Hypertrophic scars located on the perioral area are hard to treat, particularly patients with high hair density. A 49-year-old male presented with hypertrophic scars on philtrum caused by hair removal laser performed two years ago. He underwent several treatments including multiple vascular laser sessions, triamcinolone intralesional injection (TAILI) and even surgical resection. However, his scars wouldn’t respond at all. We conducted hair removal laser first with simultaneous TAILI. After multiple sessions of laser hair removal, hypertrophic scars improved and for the better textural improvement, addition of Er:YAG laser and CO<sub>2</sub> fractional lasers were done. Another case of 27-year-old male presented with 2 year old hypertrophic scars of same location by same reason. He reported that receiving TAILI treatment had not improved his scar. He wanted rapid volume reduction, so surgical excision was performed. In succession, combination of hair removal lasers with 2 times of fractional laser and 2 times of pulsed-dye laser was conducted. Hypertrophic scars of philtrum are difficult to treat probably due to irritation caused by frequent physical hair removal. Also, hairy skin has better potency for regeneration, which can be a negative factor for the treatment of hypertrophic scars. For treatment of refractory hypertrophic scars on the hairy area, laser hair removal combined with other conventional treatment can give clinical benefit.
Physicochemical and Sensory Properties of Appenzeller Cheese Supplemented with Shrimp Powder
Jai Sung Lee,Hee Young Choi,Kyoung Hee Kim,Soon Sil Chun,In Hyu Bae 한국축산식품학회 2015 한국축산식품학회지 Vol.35 No.2
The effects of adding shrimp (Periclimenes imperator) powder to Appenzeller cheese on quality and characteristics during ripening were investigated. Cheese samples were prepared containing 1.0%, 2.0%, and 3.0% shrimp powder. Changes in the lactic acid bacterial populations, pH, water-soluble nitrogen concentrations, consumer acceptability, colour and texture were monitored during ripening. The addition of shrimp powder did not affect the appearance or consumer sensory characteristics of the cheeses. Likewise, cheese cohesiveness, fracturability, and springiness were not significantly altered. It was concluded that the quality of the Appenzeller cheese was not affected by adding shrimp powder.
Periostin and Interleukin-13 Are Independently Related to Chronic Spontaneous Urticaria
Bae, Youin,Izuhara, Kenji,Ohta, Soichiro,Ono, Junya,Hong, Gwan Ui,Ro, Jai Youl,Park, Gyeong Hun,Choi, Jeong-Hee The Korean Academy of Asthma, Allergy and Clinical 2016 Allergy, Asthma & Immunology Research Vol.8 No.5
<P>Chronic spontaneous urticaria (CSU) is a complex idiopathic disease of the skin with various cellular infiltrations. Although mast cells are key effector cells in the pathogenesis of CSU, CD4+ T helper 2 cells also have particular roles in the development and maintenance of CSU. Periostin is known as a downstream molecule of interleukin (IL)-4 and IL-13, key cytokines of type 2 immune responses. In this study, we examined periostin and IL-13 levels in the sera of patients with CSU (n=84) and healthy normal controls (NCs, n=43). Periostin levels were significantly lower in the CSU group than in NCs (71.4±21.8 vs 85.1±22.4 ng/mL, <I>P</I>=0.04). Periostin levels were also lower in the severe CSU group than those in mild CSU (59.7±18.0 vs 73.4±22.0 ng/mL, <I>P</I>=0.04). However, IL-13 levels were significantly higher in patients with CSU than in NCs (508.5±51.2 vs 200.7±13.3 pg/mL, <I>P</I>=0.001). In conclusion, periostin and IL-13 may be independently related to the pathogenesis of CSU.</P>