쇄골 외측 단 골절의 긴장대 강선 고정술: 방사선학적 분석 및 임상적 결과

문성철 ( Seong Cheol Moon ),이철희 ( Chul Hee Lee ),백종훈 ( Jong Hoon Ba다 ),조남수 ( Nam Su Cho ),이용걸 ( Yong Girl Rhee ) 대한골절학회 2014 대한골절학회지 Vol.27 No.2

목적: Neer classification type II의 쇄골 원위부 골절에서 K-강선 및 긴장대 강선 고정술 후 방사선학적 및 임상적 결과에 대해 분석하고자 하였다. 대상 및 방법: 2002년 3월부터 2011년 5월까지 Neer 제II형 원위 쇄골 골절로 K-강선 관혈적 정복하에 장력대 강선 고정을 이용하여 수술적 치료를 받은 후 1년 이상 추시가 가능하였던 26예(IIa 15예, IIb 11예)를 대상으로 하였다. 평균 추시 기간은 평균 14.3개월(12-20개월)이었다. 수술 전, 수술 후 2주, 6주, 3개월, 6개월, 12개월 쇄골의 전후면 방사선학적 분석 및 시각 통증 점수, University of California at Los Angeles (UCLA) score를 알아보았다. 결과: 방사선학적 골유합은 평균 11.7주(8-20주)에 관찰되었다. 수술 후 시각 통증 점수는 전체 예에서 수술 후 평균 1.23±2.75 (p<0.05)로 감소하였다. UCLA score는 수술 후 평균 33.5±2.15 (p<0.05)로 호전되었다. 결론: 제II형 원위 쇄골 골절의 여러 치료 방법 중 K-강선 및 긴장대 고정술을 시행하여 방사선학적, 임상적으로 비교적 만족할 만한 결과를 보였다. 이 술식은 수기가 비교적 쉽고 합병증이 적으며 조기에 견관절 운동이 가능하여 술 후 임상적 결과가 우수한 수술 방법이라고 생각된다. Purpose: The purpose of this study is to evaluate the radiologic and clinical outcomes after tension band wire fixation of Neer type II distal clavicle fractures.Materials and Methods: Twenty-six patients with Neer type II distal clavicle fractures who underwent tension band wire fixation from March 2002 to May 2011 were included in the study. Fifteen cases were classified as Neer type IIa and 11 cases as type IIb. The postoperative mean follow-up period was 14.3 months. Clinical and radiologic evaluation was performed at two weeks, six weeks, three months, six months, and 12 months postoperatively.Results: Bony union on X-rays was observed at an average of 11.7 weeks (range 8-20 weeks) postoperatively. The overall visual analogue scale score for pain was 1.23±2.75 postoperatively. The overall postoperative University of California at Los Angeles score increased to 33.5±2.15 from the preoperative score of 21.6±1.91 (p<0.05). Conclusion: Among various methods of treatment for Neer type II distal clavicle fracture, K-wire and tension band fixation was used and relatively satisfactory radiological and clinical results were obtained. This surgical method yields excellent clinical results, owing to its relatively easy technique, fewer complications, and allowance of early rehabilitation.

생활하수 및 산업폐수 슬러지 처리에 따른 콩의 중금속 및 아미노산 함량

문광현(Kwang-Hyun Moon),김재영(Jae-Young Kim),장문익(Moon-Ik Chang),김운성(Un-Sung Kim),김성조(Seong-Jo Kim),백승화(Seung-Hwa Ba다) 한국식품영양과학회 2013 한국식품영양과학회지 Vol.42 No.2

본 연구는 생활하수 및 산업폐수 슬러지를 연차적으로 경작지에 처리한 후, 재배된 콩 식물체의 중금속 흡수 정도와 영양성분에 미치는 영향을 조사하였다. 처리량은 무처리, 11.25, 22.50 및 45.00 Mg/ha로 하였으며, 재배된 콩 식물체의 부위별 Cd, Pb, Ni, Cu 및 Zn 함량과 콩 종실의 수확량, 단백질 및 아미노산 함량을 조사하였다. 콩 종실 중의 Cd 함량은 0.02~0.05 mg/kg으로 기준치에 안전한 수준이었고, Pb 함량은 산업폐수 슬러지 45 Mg/ha를 제외하고 0.02~0.15 mg/kg으로 기준치에 적합하였다. 또한, 모든 중금속축적률은 잎 또는 뿌리보다 식용부위인 콩 종실에서 상대적으로 낮았고, 슬러지 처리량의 증가에도 함량 변화는 적어 식용으로서 안전함을 확인하였다. 종실의 수확량은 1년차에 슬러지 처리군이 무처리군보다 높았지만 2년차에는 생활하수 슬러지의 경우 낮은 수확량을 보였고, 산업폐수 슬러지의 경우 유사한 수준 또는 감소하는 경향이었다. 생활하수 슬러지 처리에 따른 아미노산 함량은 glutamate 경우에만 슬러지 처리군이 무처리군보다 증가하는 경향이었다. 하지만 연용에 따른 변화는 12종에서만 무처리군보다 증가하고 있었다. 산업폐수 슬러지는 1년차의 경우 15종이 무처리군에서 가장 높았고, 2년차에서는 11.25 Mg/ha에서 17종 모두가 가장 높은 결과를 나타내었다. 결론적으로 콩 종실 중 중금속 축적량은 문제가 되지 않았으나 수량이 감소되는 점을 감안할 때 가장 적합한 슬러지 처리 수준은 11.25 Mg/ha임을 확인하였다. This study investigates the effects of accumulated levels of heavy metals and nutrients of cultivated soybean plant tissues, after the continuous application of sewage sludge (SS) and industrial sludge (IS). SS and IS were applied to soybean plants at loading of 0, 11.25, 22.50, and 45.00 Mg/ha, and the contents of heavy metals (Cd, Pb, Ni, Cu, and Zn), proteins, and amino acids in the cultivated soybean plants were measured. The Cd content in the soybean was 0.02~0.05 mg/kg, which is within the safety level set in the standard, and that of Pb was 0.02~0.15 mg/kg, which is also within the safety level except for IS 45 Mg/ha. The soybean harvest quantity was higher in the treatment groups than the control group in the first year. However, in the second year, SS had lower harvest and IS had the same level or a decreasing tendency, compared with the control group. In the first year, the content of amino acid which followed handling of SS was increased in the sludge groups more than in the control group in the case of glutamate. However, the influence of continuous application was increased in the sludge groups in the case of amino acids of 12 types. In conclusions, the accumulation in soybean of heavy metals by sludge treatment is not a problem, but the decreased yields needs to be considered. In addition, the most appropriate level of sludge treatment was 11.25 Mg/ha.

Case Report : Co-development of autoimmune hepatitis and Sjogren`s syndrome triggered by the administration of herbal medicines

( 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)

Effect of Particular Breed on the Chemical Composition, Texture, Color, and Sensorial Characteristics of Dry-cured Ham

Seong, Pil Nam,Park, Kuyng Mi,Kang, Sun Moon,Kang, Geun Ho,Cho, Soo Hyun,Park, Beom Young,Ba, Hoa Van Asian Australasian Association of Animal Productio 2014 Animal Bioscience Vol.27 No.8

The present study demonstrates the impact of specific breed on the characteristics of dry-cured ham. Eighty thighs from Korean native pig (KNP), crossbreed (Landrace${\times}$YorkshireLandrace${\times}$Yorkshire)♀${\times}$Duroc♂ (LYD), Berkshire (Ber), and Duroc (Du) pig breeds (n = 10 for each breed) were used for processing of dry-cured ham. The thighs were salted with 6% NaCl (w/w) and 100 ppm $NaNO_2$, and total processing time was 413 days. The effects of breed on the physicochemical composition, texture, color and sensory characteristics were assessed on the biceps femoris muscle of the hams. The results revealed that the highest weight loss was found in the dry-cured ham of LYD breed and the lowest weight loss was found in Ber dry-cured ham. The KNP dry-cured ham contain higher intramuscular fat level than other breed hams (p<0.05). It was observed that the dry-cured ham made from KNP breed had the lowest water activity value and highest salt content, while the LYD dry-cure ham had higher total volatile basic nitrogen content than the Ber and Du hams (p<0.05). Zinc, iron and total monounsaturated fatty acids levels were higher in KNP ham while polyunsaturated fatty acids levels were higher in Du ham when compared to other breed hams (p<0.05). Additionally, the KNP dry-cured ham possessed higher Commission International de l'Eclairage (CIE) $a^*$ value, while the Du dry-cured ham had higher $L^*$, CIE $b^*$ and hue angle values (p<0.05). Furthermore, breed significantly affected the sensory attributes of dry-cured hams with higher scores for color, aroma and taste found in KNP dry-cured ham as compared to other breed hams (p<0.05). The overall outcome of the study is that the breed has a potential effect on the specific chemical composition, texture, color and sensorial properties of dry-cured hams. These data could be useful for meat processors to select the suitable breeds for economical manufacturing of high quality dry-cured hams.

Beneficial Effects of Traditional Seasonings on Quality Characteristics of Fermented Sausages

Seong, Pil-Nam,Seo, Hyun-Woo,Kang, Sun-Moon,Kim, Yoon-Seok,Cho, Soo-Hyun,Kim, Jin-Hyoung,Hoa, Van-Ba Asian Australasian Association of Animal Productio 2016 Animal Bioscience Vol.29 No.8

Though traditional seasonings are widely used in many dishes, however, no attention has been paid to the investigation of their effects on quality characteristics of food products. The present investigation was undertaken to study the effects of incorporating several traditional seasonings including doenjang (fermented soybean paste), gochu-jang (red pepper paste), fresh medium-hot, and hot peppers, and fresh garlic on the lipid oxidation, cholesterol content and sensory characteristics of fermented sausages. Six fermented sausage treatments (5 with 1% (w/w) each test seasoning and 1 without added test seasoning (control) were prepared. The addition of seasonings generally had beneficial effects on the improvement of fermented sausage's quality however the effects differed depending on the each type of seasonings added. Significant lower pH values were found in all fermented sausages made with the seasonings while, lower levels of lipid oxidation were found in the treatments with hot peppers and garlic as compared with the control (p<0.05). The treatment with seasonings did not cause color or texture defects in the products whereas the sausages made with gochu-jang had significantly higher Commission International de $l^{\prime}Eclairagea^{\ast}$ (redness) value in comparison with the control. Noticeably, incorporating doenjang, medium-hot peppers, hot peppers and garlic resulted in reduction of 26.50, 32.54, 47.04, and 48.54 mg cholesterol/100 g samples, respectively (p<0.05). Higher scores for the sensory traits such as aroma, taste, color and acceptability were also given for the sausages made with seasonings. The current work demonstrates that the test seasonings represent potentially natural ingredients to be used for producing healthier fermented sausages.

Cholesterol-lowering and lipid oxidation reduction potentials of traditional seasonings in Salchichon dry-fermented sausages

Seong, Pil-Nam,Seo, Hyun-Woo,Lee, Ga-Young,Cho, Soo-Hyun,Kim, Yoon-Seok,Kang, Sun-Moon,Kim, Jin-Hyoung,Park, Beom-Young,Van-Ba, Hoa Springer-Verlag 2016 Journal of food science and technology Vol.53 No.8

Characterization of Hanwoo Bovine By-products by Means of Yield, Physicochemical and Nutritional Compositions

Seong, Pil Nam,Kang, Geun Ho,Park, Kuyng Mi,Cho, Soo Hyun,Kang, Sun Moon,Park, Beom Young,Moon, Sung Sil,Ba, Hoa Van Korean Society for Food Science of Animal Resource 2014 한국축산식품학회지 Vol.34 No.4

Though the edible bovine by-products are widely used for human consumption in most countries worldwide but the scientific information regarding the nutritional quality of these by-products is scarce. In the present study, the basic information regarding the yields, physicochemical and nutritional compositions of edible Hanwoo bovine by-products was studied. Our results showed that the yields, physicochemical and nutritional composition widely varied between the by-products examined. The highest pH values were found in rumen, reticulum, omasum and reproductive organ. Heart, liver, kidney and spleen had the lowest CIE $L^*$ values and highest CIE $a^*$ values. Liver had the highest vitamin A, B2 and niacin contents whereas the highest B1 and B5 contents were found in kidney. The highest Ca content was found in rumen, reticulum, omasum, head and leg while the highest Mn and Fe contents were found in rumen, omasum and spleen, respectively. Liver had the highest Cu content. Total essential amino acids (EAA)/amino acids (AA) ratios ranged between the by-products from 38.37% to 47.41%. Total polyunsaturated fatty acids (PUFA) levels ranged between the by-products from 2.26% to 26.47%, and most by-products showed favorable PUFA/SFA ratios. It is concluded that most of by-products examined are good sources of essential nutrients and these data will be of great importance for promotion of consumption and utilization of beef by-products in future.

Characterization of Chicken By-products by Mean of Proximate and Nutritional Compositions

Seong, Pil Nam,Cho, Soo Hyun,Park, Kuyng Mi,Kang, Geun Ho,Park, Beom Young,Moon, Sung Sil,Ba, Hoa Van Korean Society for Food Science of Animal Resource 2015 한국축산식품학회지 Vol.35 No.2

Though a great amount of chicken by-products are consumed everyday in many countries worldwide, however, no attention has been paid to the investigation of nutritional composition of these by-products. In the present work, the basic information regarding the aspects of nutritional composition of chicken by-products such as; liver, gizzard, heart, lung, crop, small intestines, cecum and duodenum was studied. Our results revealed that the approximate composition range (minimum to maximum) of these by-products was found as such: moisture 76.68-83.23%; fat 0.81-4.53%, protein 10.96-17.70% and calories 983.20-1,426.0 cal/g tissue, in which liver and gizzard had the highest protein content. Liver had higher (p<0.05) vitamin A, B1, B2, B3, B5 and B6 contents in comparison to other remaining byproducts. Total saturated fatty acids (SFA), unsaturated fatty acids (UFA), polyunsaturated fatty acids (PUFA) levels ranged between the by-products from 31.82% to 43.96%, 56.04% to 68.19%, and 18.27% to 32.05%, respectively. Remarkably, all of by-products showed desirable PUFA/SFA ratios. Furthermore, all of chicken by-products, especially liver, contained higher levels of trace elements (e.g., Fe, Mn and Zn) in comparison with those from muscle tissues published in literature. Overall, the study indicated that most of chicken byproducts examined are good sources of essential nutrients and these obtained results will be the useful information to consumers and meat processors.

Characterization of Edible Pork By-products by Means of Yield and Nutritional Composition

Seong, Pil Nam,Park, Kuyng Mi,Cho, Soo Hyun,Kang, Sun Moon,Kang, Geun Ho,Park, Beom Young,Moon, Sung Sil,Ba, Hoa Van Korean Society for Food Science of Animal Resource 2014 한국축산식품학회지 Vol.34 No.3

Basic information regarding the yield and nutritional composition of edible pork by-products, namely heart, liver, lung, stomach, spleen, uterus, pancreas, and small and large intestines, was studied. Our results revealed that the yields varied widely among the pork by-products examined; in particular, liver had the highest yield (1.35%); whereas, spleen had the lowest yield (0.16%). The approximate composition range (minimum to maximum) of these by-products was found to be: moisture 71.59-82.48%; fat 0.28-19.54%; ash 0.155-1.34%, and protein 8.45-22.05%. The highest protein, vitamin A, B2, B6, and total essential amino acid (EAA) contents were found in liver. Large intestine had the highest fat content and lowest EAA content. Heart had the highest vitamin B1 content, whereas pancreas had the highest niacin and vitamin B3 contents. The concentrations of Fe and Zn were highest in liver and pancreas. Total saturated fatty acids (SFA) levels and polyunsaturated fatty acids (PUFA) levels between the by-products ranged from 43.15-50.48%, and 14.92-30.16%, respectively. Furthermore, with the exception of large intestine, all the by-products showed favorable PUFA/SFA ratios. The study indicated that almost all of the pork by-products examined were good sources of important nutrients, and that these data will be of great importance in the promotion of the consumption of edible pork by-products, as well as their utilization in meat processing.

The fates of microbial populations on pig carcasses during slaughtering process, on retail cuts after slaughter, and intervention efficiency of lactic acid spraying

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>