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주형욱,신영민,황정원,서광원,안종준,나승원 대한내과학회 2011 대한내과학회 추계학술발표논문집 Vol.2011 No.1
Catecholamine-induced cardiomyopathy rarely occurs after local epinephrine application. Takotsubo cardiomyopathy (TC) or stress-induced cardiomyopathy is believed to be secondary to a catecholamine surge that is brought on by intense psychological or physical stress. Inverted TC caused by iatrogenic excessive epinephrine administration has recently been reported, thus supporting the role of catecholamine in the pathophysiology of TC. There is no report of inverted TC with ventricular fibrillation after a usual dose of intrabronchial epinephrine administration during bronchoscopy. We present a case of intrabronchial epinephrine-induced inverted TC with ventricular fibrillation in a 31-year-old man with no previous history of cardiac disease.
저출력 레이저 조사가 PC12 신경 세포 증식과 분화에 미치는 영향
주형욱,이성재,현정근,김병희,박원범,이창호,권범선 대한재활의학회 2005 Annals of Rehabilitation Medicine Vol.29 No.4
Objective: We examined the effect of low power laser irradiation (LPLI) on the proliferation and differentiation of PC12 nerve cells. Method: After seeding 4×105 PC12 nerve cells each in the 24 well-culture dishes, we cultured them for 6 days with RPMI1640 media. LPLI (650 nm, 5 mW, 5 sec) was applied for 1 day, 2 days and 3 days (1, 2 and 3-day-LPLI groups) consecutively. For the degree of proliferation of PC12 nerve cells, we compared the total cell number at 6th day after LPLI by MTT cell proliferation assay. For the degree of differentiation, we compared the length of neurite out- growth and the expression of RT97 at 6th day after adding nerve growth factor on each group. Results: The total cell numbers were increased significantly after LPLI, but those increments were not significant among 1, 2, and 3-day-LPLI groups. The numbers of the differentiated PC12 nerve cells and the expressions of RT97 were diminished serially according to the number of days of LPLI. Conclusion: We conclude that LPLI increased the proliferation and decreased the differentiation of PC12 nerve cells. We could suggest that single or short-term use of LPLI on the injured nerve should be helpful for enhancing the neural regeneration in vivo.
A Case of Alveolar Soft Part Sarcoma of the Pleura
주형욱,서광원,제갈양진,안종준,이영직,김영민,옥철호,나승원 대한의학회 2013 Journal of Korean medical science Vol.28 No.2
Alveolar soft part sarcoma (ASPS) is a rare malignant soft-tissue neoplasm of unknown histogenesis. The two main sites of occurrence are the lower extremities in adults and the head and neck in children. We report the first case of pleural ASPS occurring in a 58-yr-old man who presented with progressive dyspnea. A computed tomographic scan of the thorax revealed a large enhancing pleural mass with pleural effusion in the left hemithorax. Wide excision of the pleural mass was performed. Histologically, the tumor consisted of organoid nests of large polygonal cells, the cytoplasm of which had eosinophilic and D-PAS positive granules. Immunohistochemical staining showed that the tumor cell nuclei were positive for transcription factor 3 (TFE3). The pleural ASPS with multiple bone metastases recurred 1 yr after surgery and the patient died of acute pulmonary embolism 1.5 yr after diagnosis.
지역사회획득 천공성 충수염의 세균학, 항생제 감수성, 경험적 항생 제에 대한 연구
주형욱,이현성,김재희,전재완,김규열,정윤성,전재범 대한감염학회 2012 Infection and Chemotherapy Vol.44 No.6
Background: The aim of this study was to study bacteriology and antibiotic susceptibility in patients with community-acquired perforated appendicitis over a five-year-period. Materials and Methods: We conducted a retrospective review of the records of adult patients (age ≥18 years) who were diagnosed as having perforated appendicitis at Ulsan University Hospital between January 2007 and December 2011. Patients who had healthcare-associated or hospital-acquired appendicitis were excluded. Intraoperative specimens submitted to the microbiology laboratory were obtained either by aspiration of pus into a syringe or by use of a swab. Anaerobic bacterial cultures were not performed. Results: Among 216 adult patients with perforated appendicitis, we analyzed 163culture-positive cases. The overall mortality rate of patients was 0.6% (1/163). Escherichia coli was the most common pathogen (93/163, 57.0%), followed by Streptococcus spp. (45/163, 27.6%), Pseudomonas aeroginosa (13/163, 7.9%),and Enterococcus spp. (17/163, 10.4%). The susceptibility of E. coli to quinolones (ciprofloxacin or levofloxacin) was 74.1%. The susceptibility of E. coli to amoxicillin/clavulanate, cefoxitin, ceftriaxone, piperacillin/tazobactam, and carbapenem reached 75%, 86%, 90%, 98%, and 100%, respectively. Isolated E. coli , including ESBL producing organism and P. aeroginosa, were highly susceptible to piperacillin/tazobactam. Empirical antibiotics used most commonly were a combination of third generation cephalosporin and metronidazole. Conclusion: E. coli was the most common pathogen of community-acquired perforated appendicitis, and resistance to quinolone was greater than 25%. We cannot recommend quinolones for use as empirical therapy for treatment of perforated appendicitis.
주형욱(Hyoung Woog Ju) 한국조리학회 2011 한국조리학회지 Vol.17 No.2
This study aims to examine the quality characteristics of mackerel marinaded with different amounts of dry rosemary extract as there is increasingly higher interest in functional food. The changes of pH were appropriate for the quality characteristics of the product, and hardness and color difference were suitable for quality of mackerel. According to salimetry, it was found that mackerel marinaded with dry rosemary extract had lower salt content than that of traditional Andong mackerel; therefore, salt consumption could be reduced by adding dry rosemary extract. Moreover, mackerel marinaded with dry rosemary extract made its storage period much longer. As the reference test showed that R 2 got the best taste and overall acceptance, the optimum addition was found to be 2% of dry rosemary extract.
주형욱(Hyoung Woog Ju),안혜령(Hye Lyung An),이광석(Kwang Suck Lee) 한국조리학회 2010 한국조리학회지 Vol.16 No.4
This study aims to examine the quality characteristics of bread by the amount of addition of black garlic powder as there has been increasingly higher interest in functional foods. According to the results, after analyzing mixogram of the dough by using mixograph, the bread containing black garlic powder was considered to be most suitable for making bread. As for stickiness of the dough with black garlic powder added, the higher black garlic powder was added, the more the bread becomes sticky. BG 6(i.e. bread with 6% of black garlic powder) had the highest fermentation rate for 60-minute fermentation period(i.e. first fermentation). Analysis through crumbScan showed that there were significant differences in crumb fineness between the control and bread with addition of black garlic powder, showing no significant difference by the amount of addition of black garlic powder. As for the volume and specific volume of bread with addition of black garlic powder, the more black garlic powder, the less volume and specific volume. Preference test showed that BG 6 got the best appearance and taste, in overall preference, BG 6 and BG 9(i.e. bread with 9% of black garlic powder) showed the same degree. However, BG 6 is considered the optimum addition of black garlic powder to reduce the production costs in the numerical respect.
허브 염용액으로 마리네이드 한 고등어의 이화학적 특성 및 관능 평가
주형욱(Hyoung Woog Ju) 한국조리학회 2011 한국조리학회지 Vol.17 No.3
This study focuses on the qualitative characteristics of mackerel marinated with herb extracts. By differentiating the amounts of garlic, ginger and basil, the optimal amount of each ingredient to be added has been found. According to the result of the experiment, the highest level of preference has been shown for the combination of 3% of garlic, 3% of ginger and 2% of basil, generating the optimal amounts to be added. Since the pH change shown by the mackerel marinated by adding the optimal combination of 3% of garlic, 3% of ginger and 2% of basil is included in the range of pH 6.2-6.4, which is the initial point of decomposition for red-fleshed fish, it can be considered to be appropriate for the qualitative characteristics of the product. According to the differences test, GA3 has shown the lowest level of strength, making it soft. Also, GA3 has shown the highest level of elasticity together with the characteristic of being moist. As a result, it can be said that garlic is better than ginger and basil. According to the preference test, GA3 has shown the highest level of preference in terms of appearance, flavor, texture, taste and overall preference. By considering the above results of the experiment, GA3 (3% of garlic) can be regarded as the optimal amount to be added.