한국의 발톱진균증 환자의 삶의 질에 관한 연구

조백기,박종갑,김형옥,김성욱,백승철,김진우,김시용,안규중,전재복,오지원,김낙인,이규석,오칠환,김수남,김상태,손숙자,신용우,김동석,이원우,권경술,서대헌,황규왕,이종석,고재경,강원형,정기양,최응호,김기홍,박석돈,강승주,함정희,명기범,김방순,구상완,김병수,원영호,김한욱,송은섭,정병수,노병인,홍창권,박장규,한지윤,김광중,구대원,김종민,김재홍,유희준,양경미 대한의진균학회 1998 대한의진균학회지 Vol.3 No.2

Background: Onychomycosis, especially toenail onychomycosis has become one of the common fungal infection and has historically been regarded as a cosmetic rather than medical problem by many patients, even by physicians. Recently, however, there are several reports that is a refractory disease which may cause a deleterious effect on patiets quality of life (QOL). Objective: The purpose of this study was to investigate the impact of toenail onychomycosis on QOL in Korea and to assess the chandes of QOL after treatment. Methods: Total 1004 patients with toenail onychomycosis which was confirmed by clinical findings and KOH preparation were were enrolled at 47 dermatologic centers in Korea, and interviewed with standardized QOL questionnaire before and after sytemic antifungal treatment. Responses to the questionnaire were scored by 5-point scale (1∼4) and averaged, and were analyzed for 5 dimensions of emotional impact, social impact, symptorn and functional impact, patients views concerning treatment, and relationship with doctor. Results: 1. Before and after treatment, the most serious impact was emotional dimension showing 1.90 and 1.30 in average score (AS), and social (AS: 1.14 and 0.83) and symptom and functional impact (AS: 1.05 and 0.92) was also affected. 2. In female rather than male, statistically more significant impact on patients QOL was observed in all dimensions. 3. After treatment, 3 of 5 dimensions were improved significantly - emotional dimension (AS : from 1.90 to 1.30), social dimension (AS: from 1.14 to 0.83), patients view concerning treatment (AS: from 1.34 to 1.02). 4. The drgree of patients satisfaction at the therapeutic effect was very high- 62.4% (immediately after treatment) and 65.8% (9 months affer initiation of treatment) of patients answered excellent or good. Conclusion: This study confirms that toenail onychomycosis has significant impact on the overall QOL of patients. Also the effect of antifungal therapy on patients QOL were watisfactory. Therefore, both doctor and patient should pay more attention to the treatment of onychomycosis. [Kor J Med Mycol 3(1): 115∼124]

Intramuscular variations of proteome and muscle fiber type distribution in <i>semimembranosus</i> and <i>semitendinosus</i> muscles associated with pork quality

Kim, Gap-Don,Yang, Han-Sul,Jeong, Jin-Yeon Elsevier 2018 Food chemistry Vol.244 No.-

<P><B>Abstract</B></P> <P>Proteome analysis was performed to understand intramuscular variations in muscle fiber distribution in <I>semimembranosus</I> (SM) and <I>semitendinosus</I> (ST) muscles associated with pork quality. Fifteen SM and ST muscles were separated into dark and light portions. The relative area of oxidative fiber was higher (<I>P</I> < .0001) in dark portion than that in light portion, while glycolytic fiber types were distributed primarily (<I>P</I> < .01) in light portions regardless of muscle types. Myosin-1, myosin-4, troponin complex (fast), myosin light chains, and metabolic enzymes responsible for fast-twitch glycolytic types were overexpressed in light portions (<I>P</I> < .05). However, myosin-2, myosin-7, myoglobin, and mitochondrial oxidative metabolic enzymes were closely related to slow-twitch oxidative fibers. These resulted in high pH, redness, and tenderness but low lightness and drip loss of pork quality. In conclusion, differentially expressed muscle proteins are associated with fiber type (oxidative vs. glycolytic) distribution, resulting in intramuscular variations of pork quality.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Metabolic enzymes are coupled with muscle fiber type distribution. </LI> <LI> Structural and metabolic proteins were distinguishable between dark and light portions. </LI> <LI> Oxidative fiber type-specific proteome is closely related to dark color and high pH of meat. </LI> <LI> Glycolytic metabolic enzymes are related to high lightness, drip loss, and WBSF. </LI> </UL> </P>

Comparison of Characteristics of Myosin Heavy Chain-based Fiber and Meat Quality among Four Bovine Skeletal Muscles

Kim, Gap-Don,Yang, Han-Sul,Jeong, Jin-Yeon Korean Society for Food Science of Animal Resource 2016 한국축산식품학회지 Vol.36 No.6

Muscle fiber characteristics account for meat quality and muscle fibers are mainly classified into three or more types according to their contractile and metabolic properties. However, the majority of previous studies on bovine skeletal muscle are based on myosin ATPase activity. In the present study, the differences in the characteristics of muscle fibers classified by the expression of myosin heavy chain (MHC) among four bovine skeletal muscles such as longissimus thoracis (LT), psoas major (PM), semimembranosus (SM) and semi-tendinosus (ST) and their relationships to beef quality were investigated. MHCs 2x, 2a and slow were identified by LC-MS/MS and IIX, IIA and I fiber types were classified. PM, which had the smallest size and highest density of fibers regardless of type, showed the highest myoglobin content, CIE $L^*$, $a^*$, $b^*$ and sarcomere length (p<0.05), whereas ST with the highest composition of IIX, showed high shear force and low sarcomere length (p<0.05). The correlation coefficients between muscle fiber characteristics and meat quality showed that type IIX is closely related to poor beef quality and that a high density of small-sized fibers is related to redness and tenderness. Therefore, the differences in meat quality between muscles can be explained by the differences in muscle fiber characteristics, and especially, the muscles with good quality are composed of more small-sized fibers regardless of fiber type.

Analysis of Myosin Heavy Chain Isoforms from Longissimus Thoracis Muscle of Hanwoo Steer by Electrophoresis and LC-MS/MS

Gap Don Kim 한국축산식품학회 2014 한국축산식품학회지 Vol.34 No.5

The purpose of this study was to analyze myosin heavy chain (MHC) isoforms in bovine longissimus thoracis (LT) muscleby liquid chromatography (LC) and mass spectrometry (MS). LT muscles taken from Hanwoo (Korean native cattle) steer(n=3) used to separate myosin bands by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. The peptide querieswere obtained from the myosin bands by LC-MS/MS analysis following in-gel digestion with trypsin. A total of 33 and 43queries were identified as common and unique peptides, respectively, of MHC isoforms (individual ions scores >43 indicateidentity or extensive homology,

Relationship between pork quality and characteristics of muscle fibers classified by the distribution of myosin heavy chain isoforms

Kim, Gap-Don,Ryu, Youn-Chul,Jeong, Jin-Yeon,Yang, Han-Sul,Joo, Seon-Tea American Society of Animal Science 2013 Journal of Animal Science Vol.91 No.11

<P>A total of six fiber types, including four pure types (type I, IIA, IIX, and IIB) and two hybrid types (type IIAX and IIXB), were classified according to the expression of myosin heavy chain (MHC) isoforms by immunohistochemistry with MHC specific monoclonal antibodies. The comparison of the muscle fiber characteristics and pork quality between pork quality groups (DFD: dark, firm, and dry; PSE: pale, soft, and exudative; RFN: reddish pink, firm, and nonexudative; and RSE: reddish pink, soft, and exudative) classified by muscle pH, drip loss, and lightness was conducted and the relationship of myofiber characteristics to pork quality was investigated. The DFD group had the highest value of IIAX fiber density (<I>P</I> < 0.05). The DFD group also showed the greatest fiber relative area of type I, IIA, and IIAX (<I>P</I> < 0.05) whereas there were no significant differences in area composition for types I, IIA, and IIAX among the other groups including PSE, RFN, and RSE (<I>P</I> > 0.05). The DFD group had the highest cross-sectional area (CSA) in types I, IIA, and IIX among the groups. The increase in density of type IIAX was related with the higher pH and the lower hue and drip loss. An increase in the fiber number composition of hybrid type IIXB increased the lightness and cooking loss and decreased sarcoplasmic protein solubility (SPS). Regarding fiber relative area, pure type I and IIA and hybrid type IIAX were greater in the DFD group and had lower lightness and drip loss. Hybrid type IIAX influences the desirability of the pork due to its association with low lightness and high pH and water-holding capacity (WHC). In contrast, type IIXB was related to poor quality pork, including pale color, low WHC in cooked meat, and low SPS.</P>

Physicochemical Characteristics of Beef Jerky Cured with Salted-fermented Anchovy and Shrimp

Kim, Gap-Don,Go, Gwang-Woong,Lim, Hyun-Jung,Jung, Eun-Young,Seo, Hyun-Woo,Jeong, Jin-Yeon,Joo, Seon-Tea,Yang, Han-Sul Korean Society for Food Science of Animal Resource 2014 한국축산식품학회지 Vol.34 No.1

The aim of this study is to evaluate the availability of salted and fermented fish (SFF) including salted and fermented anchovy (SFA) and shrimp (SFS) as a marinade of beef jerky. In curing solutions, half (SFA 1 and SFS 1) or whole (SFA 2 and SFS 2) salt-water was replaced with SFF juices. Higher water activity ($a_w$) was found in the beef jerky cured with SFFs than the control (C) (p<0.05). The SFFs had the effect of causing a decrease in hardness and an increase in cohesiveness (p<0.05). Among the treatment samples, springiness was the highest in SFA2 and SFS2 (p<0.05) and the lowest values of Warner-Bratzler shear force were found in SFA1 and SFA2 (p<0.05). The SFFs also had the effect of increasing the flavor of the sensory properties; however, color measurements from both the instrumental surface color ($L^*$, $a^*$, $b^*$, chroma, and hue angle) and color of sensory evaluation were decreased by addition of SFFs (p<0.05). Therefore, we conclude the SFFs can improve the texture and sensory properties of the beef jerky. In particular, the SFS is a good ingredient for the curing solution. However, studies are still needed on improving the $a_w$, pH, and surface color of the beef jerky to apply the SFFs for making beef jerky.

Proteomic analysis of meat exudates to discriminate fresh and freeze-thawed porcine <i>longissimus thoracis</i> muscle

Kim, Gap-Don,Jeong, Tae-Chul,Yang, Han-Sul,Joo, Seon-Tea,Hur, Sun Jin,Jeong, Jin-Yeon Elsevier 2015 FOOD SCIENCE AND TECHNOLOGY -ZURICH- Vol.62 No.2

<P><B>Abstract</B></P> <P>The present study adopted a proteomics approach to discriminate between the expression of different proteins in meat exudates from fresh and freeze-thawed (FT) pork. The porcine <I>longissimus thoracis</I> muscles were stored at 1.0?±?0.5?°C for 60?h, and the remainder was exposed to freeze-thawing at?−20.0?±?0.5?°C for 48?h and at 1.0?±?0.5?°C for 12?h. The released meat exudates were collected, and the amount of exudate and the protein content and expression were analyzed. Two-dimensional gel electrophoresis and mass spectrometry (2DE/MS) identified 450 protein spots from meat exudates. The expressions of 15 and 9 proteins were significantly (p?<?0.05) higher in the fresh pork and in FT pork, respectively. 22 proteins could be selected as markers to discriminate between fresh and FT pork.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Proteomics was employed to discriminate between fresh and freeze-thawed (FT) pork. </LI> <LI> In total, 450 proteins were identified in meat exudates by 2-DE and MS analysis. </LI> <LI> Twenty-two proteins were selected as discrimination markers for fresh or FT pork. </LI> </UL> </P>

Differential abundance of proteome associated with intramuscular variation of meat quality in porcine <i>longissimus thoracis et lumborum</i> muscle

Kim, Gap-Don,Jeong, Jin-Yeon,Yang, Han-Sul,Hur, Sun Jin Applied Science Publishers 2019 Meat science Vol.149 No.-

<P><B>Abstract</B></P> <P>Intramuscular variation of meat quality in the porcine <I>longissimus thoracis et lumborum</I> (LTL) muscle was evaluated by assessing the differential abundance of proteome components. Twenty LTL muscles were individually divided into three regions (anterior, medial, and posterior) according to meat color. CIE L<SUP>⁎</SUP> and b<SUP>⁎</SUP> were higher (P < 0.05), but Warner–Bratzler shear force (WBSF) was lower (P < 0.05) in the anterior region, where myosin-1 and -2, TPM2, MLC1f, MLC2, Hsp27, and TPI1 were highly (P < 0.05) abundant. However, CIE a<SUP>⁎</SUP>, drip loss, and WBSF were higher (P < 0.05) in the medial region. Glycolysis enzymes including enolase 3, ALDOA, LDHA, PGM1, and TPI1 were highly abundant in the medial and posterior region, whereas GAPDH and myoglobin were overexpressed in the medial region (P < 0.05). Therefore, intramuscular variations in color, water-holding capacity, and tenderness were associated with differential abundance of the proteome, especially contractile, glycolysis enzymes, and Hsp27.</P> <P><B>Highlights</B></P> <P> <UL> <LI> The reddish-pink changed to pale-grayish-pink from the anterior to the posterior region. </LI> <LI> Low water-holding capacity in the medial region was associated to glycolysis enzymes. </LI> <LI> High tenderness in the anterior region was closely related with contractile proteins. </LI> <LI> Color of the medial region can be distinguished with GAPDH. </LI> </UL> </P>

Comparison of myosin heavy chain content determined by label-free quantification between porcine <i>longissimus thoracis</i>, <i>psoas major</i> and <i>semimembranosus</i> muscles

Kim, Gap-Don,Yang, Han-Sul,Jeong, Jin-Yeon Elsevier 2017 Food Research International Vol.100 No.1

<P>The present study was conducted to quantify MHCs in porcine longissimus thoracis (LT), psoas major (PM) and semimembranosus (SM) muscles through the label-free quantification (LFQ). To estimate the accuracy of LFQ, quantitative RT-PCR (qRT-PCR), immunohistochemistry (IHC), and Western-blotting (WB) were performed. MHCs 2x, 2a, 2b and slow were identified by LC-MS/MS analysis and 279 ion spectra were selected for LFQ analysis. The content of MHC 2b was higher in LT and in SM than in PM (p < 0.05), while the content of MHC slow was highest in PM among the muscles (p < 0.01) regardless of LFQ types. Positive correlation coefficients of MHC 2b and MHC slow between LFQ and IHC (relative area composition) and qRT-PCR results partially supported the LFQ results. Though low-abundant peptides should be considered to estimate MHC contents via the spectral count method, LFQ enables the determination of MHC contents at protein level regardless of LFQ types.</P>

Comparison of Characteristics of Myosin Heavy Chain-based Fiber and Meat Quality among Four Bovine Skeletal Muscles

Gap-Don Kim,Han-Sul Yang,Jin-Yeon Jeong 한국축산식품학회 2016 한국축산식품학회지 Vol.36 No.6

Muscle fiber characteristics account for meat quality and muscle fibers are mainly classified into three or more types according to their contractile and metabolic properties. However, the majority of previous studies on bovine skeletal muscle are based on myosin ATPase activity. In the present study, the differences in the characteristics of muscle fibers classified by the expression of myosin heavy chain (MHC) among four bovine skeletal muscles such as longissimus thoracis (LT), psoas major (PM), semimembranosus (SM) and semitendinosus (ST) and their relationships to beef quality were investigated. MHCs 2x, 2a and slow were identified by LC-MS/MS and IIX, IIA and I fiber types were classified. PM, which had the smallest size and highest density of fibers regardless of type, showed the highest myoglobin content, CIE L*, a*, b* and sarcomere length (p<0.05), whereas ST with the highest composition of IIX, showed high shear force and low sarcomere length (p<0.05). The correlation coefficients between muscle fiber characteristics and meat quality showed that type IIX is closely related to poor beef quality and that a high density of small-sized fibers is related to redness and tenderness. Therefore, the differences in meat quality between muscles can be explained by the differences in muscle fiber characteristics, and especially, the muscles with good quality are composed of more small-sized fibers regardless of fiber type.