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뇌하수체 종양 제거술 시행 후 뒤늦게 발생한 횡문근 융해증과 동반된 중추성 열
장제혁,최규남,김일환,노은지,김윤정,유충헌,고정해,박봉수,김태균,권민정,이순희,박정현 인제대학교 2008 仁濟醫學 Vol.29 No.-
Body temperature is controlled by thermoregulatory center of the hypothalamus. We report a case of 24 years old man with central fever. He was subjected to a partial excision of pituitary tumor compressing optic chiasm four years ago. He has received hormonal therapy for panhypothyroidism after removal of pituitary tumor. And He received gamma knife operation for partially contrast-enhancing masses in suprasellar and both hypothalamic areas that is probably postoperatively remnant or recurrent tumor of pituitary adenoma. One year after gamma knife operation, he presented with a febrile syndrome of unknown origin including rhabdomyolysis. All usual investigations proved negative. We diagnosed him as central fever with rhabdomyolysis. He received medical ICU care with cooling bed, ice pack. And his symptom improved. Postoperative hyperthermia may result following resection of the pituitary tumor. When central fever is suspected taking note of past history, a quick recognition of course of fever can help reduce the using of unnecessary antibiotics and hospital stay.
Mycophenolic Acid와 Rapamycin이 흰쥐 사구체 혈관간세포증식과 세포외기질 생성에 미치는 영향
김명수,박제현,하헌주,허규하,서지연,김유선,김혜진,박기일 이화여자대학교 약학연구소 2004 藥學硏究論文集 Vol.- No.14
Background: Excess proliferation and extracellular matrix (ECM) accumulation of mesenchymal cells such as vascular smooth muscle cells (VSMC) and glomerular mesangial cells cause chronic allograft nephropathy showing transplant vascular sclerosis and glomerulosclerosis. Mycophenolic acid (MPA) and rapamycin (RPM) are well known as strong inhibitors of VSMC proliferation, but their effects on the glomerular mesangial cells are not yet clearly understood. This study examined the effects of MPA or RPM on PDGF-induced proliferation and ECM accumulation in rat glomerular mesangial cells. Methods: Mesangial cells isolated from the glomeruli of Sprague-Dawley rats were cultured with DMEM containing 20% fetal bovine serum. Growth arrested and synchronized cells were administered with test drugs (MPA10 nM-10μM, RPM 0.1 nM-1μM) before the addition of PDGF 10 ng/mL. Cell proliferation was assessed by [³H]thymidine incorporation, collagen by [³H]proline incorporation, and fibronectin, ERK, and p38 MAPK by Western blot analysis. Results: PDGF increased mesangial cell proliferation by 4.64-fold. Compared to stimulated control, MPA above 500 nM and RPM above 10nM showed a significant inhibitory effect in a dose-dependent manner. The IC_(50) of MPA and RPM against PDGF-induced mesangial cell proliferation were around 500 nM and 100 nM, respectively. The collagen synthesis was also inhibited by MPA and RPM, but the fibronectin secretion was inhibited by MPA alone. The proliferation of mesangial cell correlated with activation of ERK and. p38 MAPK. MPA, but not RPM, inhibited ERK and p38 MAPK activation. Conclusion: This study demonstrated that MPA and RPM significantly inhibited PDGF-induced proliferation and ECM production in rat glomerular mesangial cells. The inhibitory effects of MPA, but not RPM, are correlated with ERK and p38 MAPK.
마른 새우(Acetes chinensis) 첨가 Extrusion 쌀(Oryza sativa) Collet을 이용한 Snack의 제조 및 품질특성
제해수 ( Hae Soo Je ),강경훈 ( Kyung Hun Kang ),정희범 ( Hee Bum Jung ),박시영 ( Si Young Park ),강영미 ( Young Mi Kang ),성태종 ( Tae Jong Seoung ),이재동 ( Jae Dong Lee ),박진효 ( Jin Hyo Park ),김정균 ( Jeong Gyun Kim ) 한국수산과학회(구 한국수산학회) 2016 한국수산과학회지 Vol.49 No.3
In the present study, we investigated the quality, sensory characteristics and commercialization potential of a rice collet snack made with the addition of dried shrimp. "Mild" and "spicy" snack products were produced with an edible oil coating and mixed seasoning powder coating, respectively. The approximate composition of the mild and spicy snacks, respectively, were 2.44% and 2.24% for moisture, 8.52% and 8.64% for crude protein, 18.36% and 26.54% for crude lipids, 1.28% and 1.38% for ash, 1.1% and 1.2% for salt, and 0.61 and 0.62 for pH. The L (lightness), a (redness), b (yellowness), and △E (color difference) values were higher for the mild snack than the spicy snack. The mild and spicy snack had values of 7,776.4 and 7,655.8 mg/100 g for total amino acids, and 221.6 and 253.5 mg/100 g for total free amino acids, respectively. The TBA (thiobarbituric acid) value did not differ significantly between the two types of snack. The hardness value of the spicy snack was higher than that of the mild snack, but there were no significant differences in flavor between the two products. The sensory evaluation score of the spicy snack was slightly higher than that of the mild snack. Organoleptic inspection indicated that both snacks had a favorable, unique taste.
압출 쌀 콜렛 분말을 사용한 전통 감주의 제조 및 이화학적 품질 특성
제해수(Hae-Soo Je),강경훈(Kyung-Hun Kang),박시영(Si-Young Park),최병대(Byeong-Dae Choi),강영미(Young-Mi Kang),김정균(Jeong-Gyun Kim) 한국식품과학회 2016 한국식품과학회지 Vol.48 No.2
전통 감주 제조 중 쌀 콜렛 분말 사용량과 당화시간에 따른 이화학적 특성과 관능검사를 조사하였다. pH는 동일한 당화시간과 동일 시료의 경우 불규칙하게 미미한 변화가 있었으나, 당화에 특별한 지장은 없었다. 점도는 콜렛 분말 비율의 증가 및 당화시간이 경과할수록 미세하게 높아졌으며, 쌀 콜렛 분말:엿기름 추출물에서 쌀 콜렛 분말의 비율이 25% 이상일 때는 그 값이 낮아졌다(p<0.05). 색도는 콜렛 분말이 증가할수록 L값, a값 및 b값은 동일시간에서 높아졌고, ΔE값은 낮아졌다. 당화시간이 경과할수록 L값은 5:95는 불규칙하게 약간 높아졌으나, 그 외는 시료와 무관하게 시간이 경과할수록 낮아졌다. a값, b값 및 ΔE값은 당화시간이 경과할수록 불규칙하지만 높아지는 경향이었다(p<0.05). 당도는 콜렛 분말의 양이 증가하거나 당화시간이 경과할수록 모든 시료에서 당도가 높아졌다. 5:95-15:85는 14.8-27.6으로 급격히 증가하였고, 15:85 이상에는 완만하게 증가되었다. 환원당은 콜렛분말의 증가 및 당화시간이 경과할수록 모든 시료에서 17.92-20.71 mg/mL로 매우 높게 나타났으며(p<0.05), 지금까지 보고된 어떠한 식혜보다 점도, 당도 및 환원당 함량은 높은 값을 보였다. 유리아미노산은 시료 중 콜렛 분말의 비율이 증가할수록 함량이 증가되는 경향이었으며, 생균수는 실활 시키지 않은 모든 시료에서 균이 검출되었으므로(p<0.05) 반드시 멸균이 필요하였다. 관능검사에서는 시료 25:75, 당화는 5시간일 때 패널의 기호도를 충족 하는 것으로 평가되었다(p<0.05). This study was conducted to investigate the physicochemical quality properties and provide basic data for the activation of traditional Kamju of juice type product prepared by mixing malt and extruded rice collet powder. Malt extracts were prepared by extracting the mixture of malt and water at a weight ratio of 25:75 after soaking for 2 h at 45℃. Rice collet powder was prepared by adjusting the barrel temperature to 95℃, screw speed to 3.07×g, discharge port diameter to 7 mm and a raw material input to 50 kg/h, the powder was then ground to a particle size of 80 mesh. The physicochemical characteristics (pH, color, viscosity, reducing sugars, number of viable cells, free amino acids) and sensory evaluations were conducted at various time points during the saccharification and at different mixing ratios of the extruded rice collet powder to malt extract (5:95, 15:85, 25:75, 35:65, each at 55℃ for 9 h). As a result, with an increase in the proportion of the extruded rice collet powder and saccharification time, the physicochemical properties of traditional Kamju significantly improved (p<0.05). A mixing ratio of 35:65 rice collet powder to malt extract and a saccharification time of 9 h were found to be the most desirable conditions. However, based on the sensory evaluation, a mixing ratio of rice collet powder and malt extract of 25:75 and a saccharification time of 5 h resulted in the most preferable palatability of traditional Kamju (p<0.05). Therefore, the mixing ratio and saccharification time should be determined to provide a better choice with respect to the taste and economic aspects of traditional Kamju.
제3대구치 발치시 단계별 생체징후(vital sign)의 변화에 대한 연구
오해수(Hae-Soo Oh),강희인(Hee-In Kang),최빈(Bin Choi),박준우(Jun-Woo Park),신성수(Sung-Soo Sin),최제원(Je-Won Choi),이선근(Sun-Keun Lee),김미자(Mi-Ja Kim) 대한구강악안면외과학회 2006 대한구강악안면외과학회지 Vol.32 No.2
PURPOSE : The 3rd molar extraction of mandible is common in out-patient office of oral and maxillofacial surgery. And it is dynamic minor operation with changes of vital signs. most of patients are already sensitive about their dental treatment. The changes of emotion are reached to the highest level when patients is laid down to be treated on unit chair. It can be induced to undesirable accidents as to this fear. The undesirable complications are nausea, vomiting, hyperventilation, dyspnea, syncope, shock and so on. The severe changes of vital signs may influence their behavior and make serious medical malpractice or suit such as fracture of dental instruments and injury of proximal area. METHOD AND PATIENTS : A total of 99 selected normal patients were reviewed. Among this, 70 patients(43 men , 27 women with statistical significance) were included in this study. Each steps(pre-anesthesis, 5 minutes after anesthesis, just after mucogingival incision, just after tooth section, just after suture and gauze biting) were investigated for a change of a vital signs. It is analyzed to 2 categories,“ Means”and“ Tendency”. The “Means”is the amount of vital signs changed in comparison with pre-step during operation. That means is the amount of vital changes by each step operation. Next“, Tendency”is changes of vital signs in comparison with step1 during operation. RESULT : This is the changing tendency of vital signs with time. That is active effect of fear and pain. Thus this“ Means”and“ Tendency”will present a sudden changes of vital signs and it can lead to more safe treatment. CONCLUSION : Thus, the purpose of this study is, through careful operation in each step, to less on patients’complication and increase trust between patient and OMFS. This study is a first article shown with the amount of “Means”and “Tendency”in vital signs, when a third molar of mandible is extracted . This study will be base study of patients with general diseases, because it selected only patients without general diseases.