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김은경 ( Eun-gyeong Kim ),김민경 ( Min-kyung Kim ),권현애 ( Hyun-ae Kwon ),윤도경 ( Do-kyung Youn ),구정헌 ( Jeong-heon Koo ),박소연 ( So-yeon Park ),이희근 ( Hui-geun Lee ),조명희 ( Myeong-hui Jo ),하도윤 ( Do-yun Hah ),김철호 ( 한국동물위생학회(구 한국가축위생학회) 2018 韓國家畜衛生學會誌 Vol.41 No.3
Salmonella Enteritidis (S. Enteritidis) are found in animals, humans, and environment. In addition, S. Enteritidis draws attention to the public health concerns due to carriage of antibiotic resistance traits. For these reasons, the prevalence and antibiotic resistance patterns of S. Enteritidis are significant issues with regard to public health. To address this issues, a total of 24 strains of S. Enteritidis from 164 samples collected from several slaughterhouses in Gyeong-Nam province in order for antibiotic resistance profiles. Subsequently, we characterized the genotyping by random amplification polymorphic DNA (RAPD)-PCR. As a result, very high level of resistance to protein synthesis inhibition antibiotics and most isolates were susceptible to others. Six random primers were used for RAPD-PCR to reveal genotypes of S. Enteritidis isolates. One of the primer, P1245, generated 147 distinct RAPD-PCR fragments ranging from 400∼3000 bp. The number of RAPD-PCR products ranged from 4 to 8 for this primer. The RAPD-PCR fragments could be placed these strains into 3 subgroups and 2 classes by UPGMA cluster analysis. Interestingly, several S. Enteritidis that isolated from different slaughterhouses showed same genotype. These results showed only limited genetic variation among the isolates, those were grouped into a few different patterns of antibiotic resistance.
Allergenicity Change of Soybean Proteins by Thermal Treatment Methods
Hui-Gyeong Seol(설희경),Yu-Jin Ko(고유진),Eun-Jung Kim(김은정),Gyeong-Lan Lee(이경란),Do-Gyeong Kim(김도경),Jeong-Ok Lee(이정옥),Kang-Mo Ahn(안강모),Chung-Ho Ryu(류충호) 한국생명과학회 2012 생명과학회지 Vol.22 No.4
콩은 우리나라에서 과민성 알레르기를 일으키는 대표적인 식품 중의 하나로, 식품으로 섭취 시에 가열 및 발효가공을 통한 형태로 섭취한다. 이에 본 연구에서는 콩에 알레르기 반응을 일으키는 7명의 환아 혈청과 1명의 정상인 혈청을 이용하여 열처리 방법에 따른 품종별 콩(대풍, 대원, 태광)의 알레르기성에 미치는 영향을 조사하였다. 단백질을 추출하여 SDS-PAGE, immunoblotting 및 ELISA 방법을 통하여 반응성을 조사한 결과, SDS-PAGE상에서 열처리하지 않은 세가지 품종의 경우 9-76 kDa 위치에서 다양한 단백질 밴드를 보였는데 특히 9, 21, 34,52, 72 그리고 76 kDa의 단백질들은 각각 LTP, Kunits trypsin inhibitor, Gly m Bd 30K, β-conglycinin의 β-subunit, α-subunit와 α’-subunit로 주요한 콩 알레르겐으로 알려져 있다. 반면에 볶은 콩, 발효한 콩에서는 35kDa 이하로 완전히 분해되어 열처리 방법을 통해 단백의 항원성이 줄어드는 것을 확인할 수 있었다. IgE immunoblotting 을 통한 세 가지 품종의 볶은 콩과 콩 알레르기 환아 혈청과의 반응에서는 공통적으로 38-40kDa과 10-15 kDa에서 단백질 밴드를 보였으나 발효한 콩에서는 대부분 반응성이 약하거나 나타나지 않았다. ELISA 결과, immunoblotting 분석과 동일하게 대부분의 환아 혈청과 반응시에 볶은 콩과 발효한 콩에서 비교적 낮은 수치를 보였다. 결론적으로 콩에 존재하는 알레르겐 단백질은 열처리와 발효 미생물이 분비하는 단백질 분해효소에 의해 대부분의 환아에서 콩 단백질과의 반응성이 약화되는 것으로 사료된다. Soybean is one of the most common food materials causing food hypersensitivity reactions in Korea. In this study, we have investigated the effect of roasting and fermentation on the allergenicity of soybean. Three kinds of soybean (Daepung, Daewon, and Taegwang) were prepared as raw, roasted, and fermented by Bacillus subtilis GSK 3580, and then their proteins were extracted. The proteins were separated using SDS-PAGE, and the detection of IgE specific to soybean proteins was performed by immunoblotting using 7 sera of soybean allergy patients and non-allergic control individuals. Serum specific IgE to soybean was measured by ELISA. The SDS-PAGE of raw soybean proteins showed various-sized bands ranging from 9 to 76 kDa, which are known as major allergens. In particular, 9, 21, 34, 52, 72, and 76 kDa proteins are known as LTP, Kunits trypsin inhibitor, Gly m Bd 30K, β-subunit, α-subunit, and α’-subunit of β-conglycinin, respectively; these are major allergens in soybean. In contrast, only peptides of less than 35 kDa were found in roasted and fermented soybeans. IgE immunoblot analysis of three roasted species of soybeans commonly detected at 38-40 kDa and 10-15 kDa. The protein bands in fermented soybean showed very weak signals or were not detected. In addition, the reactivity of most patients’ sera to soybean was decreased after roasting and fermentation. With these results, it may be concluded that the allergenicity of soybeans is reduced by the roasting and fermentation processes. It is supposed that allergenic proteins in soybean were degraded by heat treatment methods and proteolytic enzymes were secreted from fermenting microorganisms.
Jeong, Hui-Gyeong,Kwon, Oh-Hoon,Park, Ju-Hun,Kim, Sang-Gyun,Kim, Yong-Hyeon,Lee, Ju-Young,Kim, Eun-Ji,Kim, Tae-Ju,Jeong, Sang-Jun Korean AcupunctureMoxibustion Medicine Society 2018 Korean Journal of Acupuncture Vol.35 No.4
Background: The purpose of this study was to investigate electric moxibustion on patients with back pain caused by road traffic accidents. Methods: This was a retrospective study (n = 112) comparing treatment with Korean medicine combined with electric moxibustion (n = 56), and Korean medicine alone (n = 56). Patient gender, age, Numeric Rating Scale (NRS), Oswestry Disability Index (ODI) and EuroQol-5 Dimension (EQ-5D) was recorded for each group at the time of hospital admission. Mean NRS measured weekly, mean ODI and EQ-5D scores were measured 2 weeks post-treatment, and evaluated by paired sample t test. using the Statistical Program for Social Science v. 25.0 for Windows. An independent, two-sample t test was used to test for a significant difference in the decrement of NRS, ODI and increment EQ-5D scores between groups. Results: NRS scores decreased in both groups after 1 week of treatment (electric moxibustion, from $5.13{\pm}0.79$ to $3.86{\pm}0.67$; Korean medicine alone, from $5.18{\pm}0.92$ to $4.30{\pm}0.94$; both p < 0.001). There was a significantly greater reduction in NRS score in the electric moxibustion group ($1.27{\pm}0.59$) than in the Korean medicine alone group ($0.88{\pm}0.61$; p = 0.001). After 2 weeks of treatment, EQ-5D scores increased significantly in the moxibustion group ($0.19{\pm}0.12$) compared with the Korean medicine alone group ($0.13{\pm}0.20$; p = 0.043). After 2 weeks of treatment, NRS and ODI scores decreased in both groups. EQ-5D increased in both groups. Conclusion: We suggest that electric moxibustion treatment may be effective for reducing early-stage back pain in patients with road traffic accident injuries.
설희경 ( Hui-gyeong Seol ),고희숙 ( Hui-suk Ko ),제희정 ( Hui-jeong Je ),김낙구 ( Nak-ku Kim ),최달연 ( Dal-yeon Choi ),하기정 ( Gi-jeong Ha ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.4
This study investigated the crude protein and amino acid contents of local agricultural products widely and specifically grown in Korea, including 25 vegetables and 13 fruits. The crude protein content of vegetables and fruits ranged from 0.46 to 6.53% and 0.29 to 2.23%, respectively. Totally, 17 types of amino acids were found in most samples. The total amino acid content of vegetables and fruits ranged from 457.38 to 9,303.18 mg% and 368.82 to 3,118.75 mg%, respectively. The total amino acid contents of garlic and passion fruit was higher compared to other vagetables and fruits. The calibration curves of the standard components showed good linearity (r2>0.99), except Met (r2=0.989). The limits of LOD and LOQ were in the range 0.034 to 0.991 μg/mL and 0.009 to 0.474 μg/mL, respectively. The results of the study can serve as a fundamental source of information regarding crude protein and amino acids contents in food, for diet planning.
증가된 CA 125와 Pseudo-Meigs씨 증후군과 관련된 난소갑상선종
정희웅 ( Jeong Hui Ung ),이용호 ( Lee Yong Ho ),권민정 ( Kwon Min Jeong ),김창운 ( Kim Chang Un ),엄상탁 ( Eom Sang Tag ),박경도 ( Park Gyeong Do ) 대한산부인과학회 2003 Obstetrics & Gynecology Science Vol.46 No.8
Meigs` syndrome is defined as serous ascites and hydrothorax in association with a benign ovarian fibroma, thecoma, granulosa cell tumor; the ascites and hydrothorax must resolve fully after removal of the tumor. Pseudo-Meigs` syndrome refers to the same
제2형 당뇨병 환자에서 Cerivastatin 단기 투여가 혈관내피세포 기능에 미치는 영향
정강욱 ( Jeong Gang Ug ),김미정 ( Kim Mi Jeong ),한성욱 ( Han Seong Ug ),신동우 ( Sin Dong U ),김혜순 ( Kim Hye Sun ),김성재 ( Kim Seong Jae ),김희경 ( Kim Hui Gyeong ),김미경 ( Kim Mi Gyeong ),박남희 ( Park Nam Hui ),최세영 ( Cho 한국지질동맥경화학회 ( 구 한국지질학회 ) 2003 韓國脂質學會誌 Vol.13 No.2