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5-Fluorouracil이 생쥐의 간에 미치는 세포독성에 대한 Squalene의 영향
김정상,김재성,박정석,최완수,최영복,김종세,Kim, Jeong-Sang,Kim, Jae-Sung,Park, Jung-Suk,Choi, Wan-Soo,Choi, Young-Bok,Kim, Jong-Se 한국현미경학회 1997 Applied microscopy Vol.27 No.2
This paper aims to prove the effects of Squalene (SQ) on the cellular toxicity of 5-FU to the mouse which pretreated with SQ and then treated with 5-FU. The results of the group A (treated with only 5-FU) are as follows. The nucleus was destroyed at 24 hours and 48 hours group, however, somewhat repaired at 72 hours group. The dilated inner cavity and the irregular lamellae of the rough surfaced endoplasmic reticulum (RER) were observed continually until 72 hours group. The inner cavity of the smooth surfaced endoplasmic reticulum (SER) were dilated in all groups. However, the destroyed and the normal membrane were observed simultaneously at 72 hours group. The inner membrane of the mitochondria were almost repaired at 96 hours group. The results of the group B (treated with 5-FU and squalene) are as follows. The nucleus was a little influenced by the toxicity of 5-FU at 24 hours and 48 hours, RER were observed to keep the typical lamella structure of cisternae from 24 to 72 hours group, but inner cavity kept on dilating. In SER, inner cavity were also observed to flatten from 24 to 72 hours group. Mitochnodria were always shown normal. All cell organelles were simillar to those of normal groups at 96 hours. Accordingly, it can be said that the treatment of 50 prevents the cytotoxicity of 5-FU on cell organelles of liver cell and that is concerned with the formation of membrane system of cell organelles.
혈액투석 환자에서 경요도방광종양절제술 후 발생한 경요도절제후 증후군 2예
정은호 ( Eun Ho Jeong ),김은나 ( Eun Na Kim ),왕희배 ( Hee Bae Wang ),김태호 ( Tae Ho Kim ),박정석 ( Jeong Suk Park ),김태형 ( Tae Hyung Kim ),김진우 ( Jin Ou Kim ),서상렬 ( Sang Yeol Suh ),성원섭 ( Won Sub Seong ) 대한신장학회 2011 Kidney Research and Clinical Practice Vol.30 No.4
Transurethral resection syndrome (TURS) is one of the complications of endoscopic transurethral operation with irrigation fluid. TURS comprehensively refer to several clinical symptoms and signs caused by intravascular absorbtion of irrigation fluid, hypertension, bradycardia, arrhythmia, respiratory distress, hypotension, confusion, blindness, seizure, coma, hyponatremia, and hypoosmolarity. TURS is mainly known as the complication of the transurethral resection of prostate (TURP), and rarely found in the procedures such as transurethral resection of bladder tumor (TUR-BT), hysteroscopy, cystoscopy, and arthroscopy. Only a few cases of TURS after TUR-BT have been reported. The patients on maintenance hemodialysis were restricted in the amount of water intake for volume control. They were susceptible to the absorption of irrigation fluid during TUR-BT since they had anuria. We hereby report the 2 cases maintenance hemodialysis patients who were led to TURS after TUR-BT.
이정일,양한술,정진연,정재두,이진우,하영주,곽석준,박정석,Lee, Jeong-Ill,Yang, Han-Sul,Jeong, Jin-Yeon,Jung, Jae-Doo,Lee, Jin-Woo,Ha, Young-Joo,Kwack, Suk-Chun,Park, Jeong-Suk 한국축산식품학회 2008 한국축산식품학회지 Vol.28 No.2
This study was carried out to investigate the effects of olive oil on the quality characteristics of pressed ham. Five different treatments were tested based on differences in the amount of olive oil added to the pressed ham. As a control, 10% back fat was added without any olive oil. For the first treatment, 5% olive oil replaced a portion of the lard component added to the press ham. For the 2nd, 3rd and 4th treatments, 10%, 15% and 20% of olive oil were substituted for lard, respectively. Pressed ham manufactured with olive oil was vacuum packaged and stored for 1, 7, 14, 21 and 28 days at $4^{\circ}C$. Samples were analyzed for shear force value, sensory properties, TBARS values and fatty acid composition. Shear force values increased significantly during storage for all treatments. No remarkable differences were found in sensory properties (color, flavor, texture, and acceptability) between the control and olive oil treated hams, and there was no clear change with increased storage time. There was no significant difference in TBARS values between the control and olive oil treated hams. The TBARS values increased significantly during storage for all treatments. With regard to changes in fatty acid composition, the contents of C14:0-C20:4 were decreased significantly by the addition of olive oil. The saturated fatty acid and polyunsaturated fatty acid contents of the control were significantly higher than the olive oil treated hams. Higher levels of added olive oil resulted in significantly higher monounsaturated fatty acid contents. Based on these findings, we conclude that the sensory properties and lipid oxidation (TBARS) of manufactured pressed hams are not affected by olive oil addition. These results also indicate that high-quality pressed ham can be manufactured with increased monounsaturated fatty acid content.
식이유황(硫黃)을 급여한 돈육 등심의 저온저장 중 품질특성 변화
이정일,민형규,이진우,정재두,하영주,곽석준,박정석,Lee, Jeong-Ill,Min, Hyoung-Kyu,Lee, Jin-Woo,Jeong, Jae-Doo,Ha, Young-Joo,Kwack, Suk-Chun,Park, Jeong-Suk 한국축산식품학회 2009 한국축산식품학회지 Vol.29 No.2
This study was conducted to compare the quality of the pork from finishing pigs that were fed diets containing different levels of methyl sulfonyl methane (MSM). A total of 135 crossbred pigs $(Landrace{\times}Yorkshire{\times}Duroc)$ were fed either with a control commercial diet or the control diet supplemented with 300- and 500-ppm MSM for 158d. The pigs were slaughtered at approximately 110kg live weight and were transported to the local slaughterhouse for electrical stunning followed by exsanguination. After the slaughter, the pork muscles were dissected from each carcass, placed in wrap package bags, and stored for 8d at $4^{\circ}C$. The TEARS values of the pigs that were fed MSM diets were significantly lower (p<0.05) compared with those of the pigs that were fed with non-supplemented diets. The Na, Mg, and Ca contents of the dietary MSM were significantly lower (p<0.05) than those of the non-supplemented diets, but the Fe, Cu, and Zn contents of the dietary MSM were significantly higher (p<0.05) than those of the non-supplemented diets, and the increased level of MSM supplementation resulted in higher sulfur contents. There was no difference among the diets in terms of amino acid content. The dietary supplementation with MSM, however, led to increased saturated fatty acid and decreased unsaturated fatty acid (%) in the pork muscles (p<0.05). The sensory panelists recorded greater marbling and overall acceptability scores in the samples with 500-ppm-MSM dietary supplementation (p<0.05). These data suggest that supplementing pig diets with MSM can improve the quality of the pork and can enhance the eating quality because the sensory panels found that the pork from pigs that were fed an MSM-supplemented diet had better sensory characteristics.
포도씨유 첨가가 프레스햄의 이화학적 및 조직감에 미치는 영향
이정일,양한술,정진연,문상훈,김갑돈,이진우,정재두,하영주,곽석준,박정석,Lee, Jeong-Ill,Yang, Han-Sul,Jeong, Jin-Yeon,Moon, Sang-Hoon,Kim, Cap-Don,Lee, Jin-Woo,Jung, Jae-Doo,Ha, Young-Joo,Kwack, Suk-Chun,Park, Jeong-Suk 한국축산식품학회 2009 한국축산식품학회지 Vol.29 No.2
This study was carried out to investigate the effects of grape seed oil on quality characteristics of pressed ham. Five different treatments were tested based on differences in the amount of grape seed oil added to the pressed ham. As a control, 10% back fat was added without any grape seed oil. For the first treatment, 10% grape seed oil replaced a portion of the lard component added to the pressed ham. For the 2nd, 3rd and 4th treatments, 20%, 30% and 40% of grape seed oil were substituted for lard, respectively. Pressed ham manufactured with grape seed oil was vacuum packaged and stored for 1, 7, 14,21 and 28 d at $4^{\circ}C$. Samples were analyzed for chemical composition, physico-chemical properties (pH, color) and texture characteristics. Typical chemical composition characteristics (crude protein, crude fat, crude ash) were not significantly different between control and grape seed oil treatment groups. Moisture content of grape seed oil treatment groups (GSO 30% and 40%) was significantly lower than that of controls (p<0.05). There was a not clear difference in pH between control and grape seed oil treatment groups. In the 21 d of storage, pH values of all treatments were significantly higher than those of other storage days. Meat color $(CIEL^*\;and\;b^*)$ of grape seed oil treatment group (GSO 40%) was significantly higher than that of control. Whereas meat color a value of GSO 40% treatment was significantly lower than that of control. It was not clearly changed as storage time increased. There was no significant difference in texture between control and grape seed oil treatment groups, and appeared to be unaffected by storage length. Based on these findings, we conclude that the chemical composition and texture characteristics of manufactured pressed ham were not affected by grape seed oil addition. These results also indicate that high-quality pressed ham can be manufactured with increased polyunsaturated fatty acid content.