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고종현,황영지,김지영,최용범,안규중,이양원 대한의진균학회 2010 대한의진균학회지 Vol.15 No.3
Trichophyton(T.) rubrum is known to be the most common causative agent of tinea cruris, tinea corporis, and tinea pedis, and hygiene, nutritional status, and high temperature/humidity are known to play an important role in pathogenesis. Although there has been a report on a case of co-infection in which tinea pedis subsequently developing tinea cruris with the foot lesion being a reservoir of the later lesion, there is of yet no report which confirmed co-infection of two different lesions through identification of definite causative organisms. This case concerns a 32 year-old patient who presented with erythematous annular scaly patches on the groin and axilla. Although no organism was identified on mycosel culture, DNA base sequence and RFLP analysis of the scales revealed T. rubrum in both of the lesions. Considering that this is a rare case of tinea cruris accompanied by tinea corporis in the axilla and groin confirmed by molecular biological techniques, the authors present it with review of literature.
고종현,서진규,이정규,양한술 경상국립대학교 농업생명과학연구원 2021 농업생명과학연구 Vol.55 No.3
This study investigated the quality characteristics of dry-fermented sausage using goat meat and evaluated its applicability. For this, the samples were prepared by dry-fermenting a control (100% pork) and two treatments (50% goat meat replacement or 100% goat meat replacement) for 21days. The moisture content, ㏗ and water activity were decreased in all treatments whereas lactic acid bacteria (LAB), texture profile analysis (TPA) and volatile compounds were increased during dry fermentation periods. In comparison of treatments, the dry-fermented sausage showed no significant difference in proximate compositions, yield, ㏗, water activity, LAB and TPA compared to the control (P>0.05). However, sausages with goat meat also had significantly higher values of C14:1, C18:1t and C18:3 than the control (P<0.05). Analysis of volatile compounds showed increased level of hexanal, octanal and 1-hexanol as replacing pork by goat meat in dry-fermented sausages (P<0.05). Goat meat replacement increased flavor intensity of dry-fermented sausages, but no difference was observed in overall acceptability score of the control and treated samples (P>0.05). Therefore, goat meat could be useful on raw material in dry-fermented sausage as well as pork.
Characterization of Cross-linked Gelatin Nanofibers through Electrospinning
고종현,HaiYan Yin,안정호,정동준,김지흥,이수복,편도기 한국고분자학회 2010 Macromolecular Research Vol.18 No.2
Gelatin nanofibers can be used in the development of a biomimicking artificial extra cellular matrix(ECM)for tissue engineering, wound healing dressings and drug release. However, gelatin nanofibers are water soluble and have weak mechanical strength. Two different cross-linking methods for preparing gelatin nanofibers were used to render gelatin nanofibres insoluble: 1) UV radiation for modified gelatin nanofibers by trans-cinnamic acid; and 2) electrospun gelatin nanofibers cross-linked with genipin. A photo cross-linking method was used to examine the effects of ultraviolet (UV) radiation on the modified gelatin nanofiber scaffolds. A modified gelatin solution containing gelatin, trans-cinnamic acid and 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide hydrochloride (EDC) at a molar ratio of 1:3:30 was prepared. The results showed that the degree of modification in gelatin molecules was 14.5 groups per mol. The modified gelatin was dissolved in 1,1,1,3,3,3-hexafluoro-2-propanol at 20%(w/v) and nanofibrous meshes were obtained by electrospinning. After drying, the nanofibrous meshes were exposed to a commercial germicide UV (=254 nm) lamp for different times. The swelling ratio of each nanofibrous mesh was decreased from 195% to 105% with increasing UV exposure time from 1 h to 10 h. A cross-linking agent method was used to evaluate the effects of the cross-linked gelatin nanofiber scaffolds with genipin. The swelling ratios decreased from 725% to 445% with increasing genipin solution concentration from 0.5%(w/v) to 2%(w/v). The results of the cell culture suggest that cross-linking gelatin nanofibers with 0.5%(w/v) genipin improves the level of cell proliferation with increasing cell culture time from 1 day to 5 days. Moreover, the cell viability of each nanofiber increased with increasing cell culture time. However, the cell viability decreased with increasing genipin solution concentration.