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曺晧哲,金政煇,李時炯 大韓神經精神醫學會 1975 신경정신의학 Vol.14 No.1
Alcohol has long been used by humankind for the various reasons, eg, emotional, ceremonial, and even as a tranquilizer etc. Thus drinking pattern of a certain group is well reflected on its cultural climate. It is very this reason that, in the field of social science, one avenue to understand the pattern of culture is via analyzing that of drinking. Unfortunately, however, not many studies have been done about so called "social drinker" camparing to the numerous studies done about "alcoholism". The authors attempted to study a general pattern of drinking among Korean male adult. Two thousands copies of questionnaire which consists of 35 items, were distributed to the college students and parents of school children randomly as follows: 1) To compare the geographical differences; city of Taegu and town of Sang-Joo were selected for study. 2) To compare the generational defferences; Fresh-man and sophomore classes at Kyungpook National University were selected. Some of the meaningful findings are as follows; 1) Two thirds of Korean male adult drink alcohol occasionally, to be defined as so called "social drinker", and a third might be called "regular drinker". 2) Majority drink alcohol for the purpose of more smooth interpersonal relation, rather than escape from reality. 3) Traditionally as it has been, still majority of Korean male are quite against female drinking. 4) Majority drink low concentrated alcohol in larger amount. 5) Majority drink outside of home which is quite different from our tradition, thus its considered modernization slowly has begun to effect drinking pattern also. 6) Student group drinks for the emotional reason and they are more permissive toward the female drinking.
Cui, Yanji,Amarsanaa, Khulan,Lee, Ji Hyung,Rhim, Jong-Kook,Kwon, Jung Mi,Kim, Seong-Ho,Park, Joo Min,Jung, Sung-Cherl,Eun, Su-Yong The Korean Society of Pharmacology 2019 The Korean Journal of Physiology & Pharmacology Vol.23 No.2
Glutamate toxicity-mediated mitochondrial dysfunction and neuronal cell death are involved in the pathogenesis of several neurodegenerative diseases as well as acute brain ischemia/stroke. In this study, we investigated the neuroprotective mechanism of dieckol (DEK), one of the phlorotannins isolated from the marine brown alga Ecklonia cava, against glutamate toxicity. Primary cortical neurons ($100{\mu}M$, 24 h) and HT22 neurons (5 mM, 12 h) were stimulated with glutamate to induce glutamate toxic condition. The results demonstrated that DEK treatment significantly increased cell viability in a dose-dependent manner ($1-50{\mu}M$) and recovered morphological deterioration in glutamate-stimulated neurons. In addition, DEK strongly attenuated intracellular reactive oxygen species (ROS) levels, mitochondrial overload of $Ca^{2+}$ and ROS, mitochondrial membrane potential (${\Delta}{\Psi}_m$) disruption, adenine triphosphate depletion. DEK showed free radical scavenging activity in the cell-free system. Furthermore, DEK enhanced protein expression of heme oxygenase-1 (HO-1), an important anti-oxidant enzyme, via the nuclear translocation of nuclear factor-like 2 (Nrf2). Taken together, we conclude that DEK exerts neuroprotective activities against glutamate toxicity through its direct free radical scavenging property and the Nrf-2/HO-1 pathway activation.
이철호(Cherl-Ho Lee),이응호(Eung-Ho Lee),임무현(Moo-Hyun Lim),김수현(Soo-Hyun Kim),채수규(Soo-Kyu Chae),이근우(Keun-Woo Lee),고경희(Kyung-Hee Koh) 군산대학교 수산과학연구소 1994 군산대학교 수산과학연구소 연구논문집 Vol.1 No.-
The evolution of Korean fish fermentation technology was reviewed from the old literature. and the on going proceses were surveyed. The principles involved in the traditional fermentation methods were explained by the recent acientific findings. The fish fermentatlon technology can be classified into two groups: jeot-kal process, where salt is the only material added to the fish for fermentation and aik-hae process, where cooked cereal, garlic and red pepper powder are added to the salted fish. A total of 46 kinds of jeot-kal was identifed in a survey, depending on the raw materials used. The characteristic feature of Korean jeot-kal process is to produce fermented products which still has original shape after 2·3 months of fermentation to be used for add-dishes of rice meal, as well as fish sauce by keeping these products for longer time(over 6 months) for severe enzymematic hydrolysis to be used for the subingredient of Kimchi(Korean fermented vegetable food). The taste of Jeot-kal is formed by the protein hydrolysates due to the action of salt-tolerant Pediococcus, Bacillus, Halobacterium etc. When the taste of joet-kal deteriorates, yeasts appear to dominate. In aki-hae fermentation, the safety of preserved fish is kept by the rapid decrease in pH resulting from the acid fermentation of added cereals. The roles of cid forming bacteria and proteloytic bacteria are important. The fermentation is completed in 2 weeks and the excess production of acid during prolonged storage limits the taste acceptability. The fish fermentation technology in Korea stands at important position in Korean food science and technology, since the processes of jeot-kal and soysauce have same root in the principle of microbial proteolysis and the processes of aik-hae and Kimchi in the microbial acid production principles.
Cheong, Jae-Ho,Yang, Han-Kwang,Kim, Hyunki,Kim, Woo Ho,Kim, Young-Woo,Kook, Myeong-Cherl,Park, Young-Kyu,Kim, Hyung-Ho,Lee, Hye Seung,Lee, Kyung Hee,Gu, Mi Jin,Kim, Ha Yan,Lee, Jinae,Choi, Seung Ho,Ho Elsevier 2018 LANCET ONCOLOGY Vol.19 No.5
<P><B>Summary</B></P> <P><B>Background</B></P> <P>Adjuvant chemotherapy after surgery improves survival of patients with stage II–III, resectable gastric cancer. However, the overall survival benefit observed after adjuvant chemotherapy is moderate, suggesting that not all patients with resectable gastric cancer treated with adjuvant chemotherapy benefit from it. We aimed to develop and validate a predictive test for adjuvant chemotherapy response in patients with resectable, stage II–III gastric cancer.</P> <P><B>Methods</B></P> <P>In this multi-cohort, retrospective study, we developed through a multi-step strategy a predictive test consisting of two rule-based classifier algorithms with predictive value for adjuvant chemotherapy response and prognosis. Exploratory bioinformatics analyses identified biologically relevant candidate genes in gastric cancer transcriptome datasets. In the discovery analysis, a four-gene, real-time RT-PCR assay was developed and analytically validated in formalin-fixed, paraffin-embedded (FFPE) tumour tissues from an internal cohort of 307 patients with stage II–III gastric cancer treated at the Yonsei Cancer Center with D2 gastrectomy plus adjuvant fluorouracil-based chemotherapy (n=193) or surgery alone (n=114). The same internal cohort was used to evaluate the prognostic and chemotherapy response predictive value of the single patient classifier genes using associations with 5-year overall survival. The results were validated with a subset (n=625) of FFPE tumour samples from an independent cohort of patients treated in the CLASSIC trial (NCT00411229), who received D2 gastrectomy plus capecitabine and oxaliplatin chemotherapy (n=323) or surgery alone (n=302). The primary endpoint was 5-year overall survival.</P> <P><B>Findings</B></P> <P>We identified four classifier genes related to relevant gastric cancer features (<I>GZMB, WARS, SFRP4</I>, and <I>CDX1</I>) that formed the single patient classifier assay. In the validation cohort, the prognostic single patient classifier (based on the expression of <I>GZMB, WARS</I>, and <I>SFRP4</I>) identified 79 (13%) of 625 patients as low risk, 296 (47%) as intermediate risk, and 250 (40%) as high risk, and 5-year overall survival for these groups was 83·2% (95% CI 75·2–92·0), 74·8% (69·9–80·1), and 66·0% (60·1–72·4), respectively (p=0·012). The predictive single patient classifier (based on the expression of <I>GZMB, WARS</I>, and <I>CDX1</I>) assigned 281 (45%) of 625 patients in the validation cohort to the chemotherapy-benefit group and 344 (55%) to the no-benefit group. In the predicted chemotherapy-benefit group, 5-year overall survival was significantly improved in those patients who had received adjuvant chemotherapy after surgery compared with those who received surgery only (80% [95% CI 73·5–87·1] <I>vs</I> 64·5% [56·8–73·3]; univariate hazard ratio 0·47 [95% CI 0·30–0·75], p=0·0015), whereas no such improvement in 5-year overall survival was observed in the no-benefit group (72·9% [66·5–79·9] in patients who received chemotherapy plus surgery <I>vs</I> 72·5% [65·8–79·9] in patients who only had surgery; 0·93 [0·62–1·38], p=0·71). The predictive single patient classifier groups (chemotherapy benefit <I>vs</I> no-benefit) could predict adjuvant chemotherapy benefit in terms of 5-year overall survival in the validation cohort (p<SUB>interaction</SUB>=0·036 in univariate analysis). Similar results were obtained in the internal evaluation cohort.</P> <P><B>Interpretation</B></P> <P>The single patient classifiers validated in this study provide clinically important prognostic information independent of standard risk-stratification methods and predicted chemotherapy
Lee, Cherl Ho 한국산업미생물학회 1989 한국미생물·생명공학회지 Vol.17 No.6
The historical background of fish fermentation in Asia and other regions of the world is reviewed. The classification of fermented fish products in different regions is attempted with respect to the technology involved. The fermented fish products are largely divided into three groups; (1) high-salt, (2) low-salt, and (3) non-salt fermented. High-salt fermented products contain over 20% of salt and are represented by fish sauce, cured fish and fish paste. Low-salt fermented products contain 6-18% salt and are subdivided into lactic fermented products with added carbohydrate and acid pickling associated with low temperature. Non-salt fermented products are represented by the solid state bonito fermentation and some alkaline fermentation of flat fishes. The local names of the products in different regions are compared and classified accordingly. The microbial and biochemical changes during fish fermentation are considered in relation to the quality of the products, and their wholesomeness is reviewed.
Developing an Institutional Protocol Guideline for Laparoscopy-Assisted Distal Gastrectomy
Lee, Sang Eok,Kim, Young-Woo,Lee, Jun Ho,Ryu, Keun Won,Cho, Soo Jeong,Lee, Jong Yeul,Kim, Chan Gyoo,Choi, Il Ju,Kook, Myeong-Cherl,Nam, Byung-Ho,Park, Sook Ryun,Kim, Min Ju,Lee, Jong Seok Springer - Society of Surgical Oncology 2009 Annals of surgical oncology Vol.16 No.8