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오혜근,구자봉,김동출,심재영,박정훈,박영균,임성철 조선대학교 2003 The Medical Journal of Chosun University Vol.28 No.1
We present a case of angiomyofibroblastoma of the vulva in a 32-year-old woman. The asymptomatic lesion measured 4×3cm and appeared as a gray-white myxoid mass on cut sections Histologically, it appeared as a relatively well-circumscribed spindle cell proliferation with alternating hypercellular and hypocellular areas and proliferation of thin-walled blood vessels. Immunohistochemically, the stromal cells expressed vimentin, CD34 and progesterone receptor, but not desmin, α-smooth muscle actin, S-100 protein and estrogen receptor. These features were similar to those of angiomyofibroblastoma as previously reported in the vulva except negativity for desmin A case of pathologically proven very rare tumor of angiomyofibroblastoma of the vulva is presented with a literature review
Dong Gyun Lim,Kap Sung Choi,Jong Ju Kim3,Ki Chang Nam 한국축산식품학회 2013 한국축산식품학회지 Vol.33 No.2
The objective of this study was to evaluate the quality characteristics of sun-dried Hanwoo beef jerky added with Salicornia herbacea (SH). Sliced Hanwoo beef shank were marinated and sun-dried at 28-30oC, relative humidity (RH) 30-35% for 3.5 h. The physicochemical and microbiological traits of the Hanwoo beef jerky were analyzed during the aerobically packaged storage at 25oC. The water activities of beef jerky with 0.5% and 1.0% SH were lower than those of the control at 0 d (p
Physicochemical Traits, Fatty Acid and Free Amino Acid Compositions of Two-way Crossbred Pork Belly
Dong Gyun Lim,Kyung Tai Kim,Kyung Haeng Lee,Kang Seok Seo,Ki Chang Nam 한국축산식품학회 2013 한국축산식품학회지 Vol.33 No.2
This study was conducted to determine the meat quality characteristics of pork belly from 3 different two-way crossbreeds of Yorkshire×Landrace (YL), Yorkshire×Berkshire (YB), and Yorkshire×Chester White (YC), which were domesticated for Korean consumers. Twenty pigs from each crossbreed (total n=60) were randomly selected when they reached the 110- 120 kg range of market weight, slaughtered, and cooled at 0oC for 24 h. The pork bellies on the left side of the cooled carcasses were then sampled and analyzed. The pH of pork bellies was the lowest in YC among the crossbreds. There was no significant difference in fat content by crossbred, but YB bellies had the lowest moisture content (p<0.05).
Lim, Dong-Gyun,Park, Youn-Hee,Kim, Sung-Eun,Jung, Eun-Jung,Jeong, Seong-Hee,Lee, Hyangsin,Shin, Su-Jin,Park, Chan-Sik,Han, Duck-Jong,Kim, Song-Cheol Lippincott Williams Wilkins, Inc. 2012 Transplantation Vol.94 No.8
BACKGROUND: The ability to induce tolerance, or at least minimize the need for immunosuppressive therapy, is a high priority in organ transplantation. Accomplishing this goal requires a novel method for determining when a patient has become tolerant to or is rejecting their graft. Here, we sought to develop an efficient monitoring protocol based on gene expression profiles of recipient T cells in murine skin and islet allograft models. METHODS: Unlike previous studies, here, gene expression analysis was focused on donor antigen-reactive T cells, which were prepared by collecting CD69 T cells from cocultures of recipient peripheral T cells and donor antigen-presenting cells. Candidate tolerance and rejection biomarker genes were selected from a CD69 T-cell microarray analysis, and their expression levels were measured in the recipient CD69 T-cell fraction using quantitative reverse transcription polymerase chain reaction. RESULTS: Our new monitoring protocol was capable of precisely detecting the immune status of recipients relative to their graft regardless of the organ received, whether they were taking immunosuppressive drugs, or different strains of origin. CONCLUSIONS: Gene expression analysis focusing on recipient CD69 T cells as the donor antigen-reactive T-cell population could be used as an effective and sensitive method for monitoring transplant patients.
Comparison of Physicochemical and Functional Traits of Hanwoo Steer Beef by the Quality Grade
Dong Gyun Lim,Ju Su Cha,Cheo Run Jo,Kyung Haeng Lee,Jong Ju Kim,Ki Chang Nam 한국축산식품학회 2014 한국축산식품학회지 Vol.34 No.3
The physicochemical and functional traits for loin muscles of Hanwoo steers were compared by quality grade (QG). A total of 500 Hanwoo steers were slaughtered, their carcasses were categorized into four groups (QG 1++, 1+, 1, and 2), and the longissimus dorsi muscles were analyzed. QG 1++ group had the highest fat and lowest moisture content (p<0.05). QG 1++ showed higher L* and b* color values, higher cooking loss, and lower shear force values, compared with the other groups (p<0.05). The flavor, tenderness, juiciness, and preference scores by sensory evaluation were highly ranked for premium QG groups (1++ and 1+). Regarding the micro compounds, QG 1 and QG 2 had greater amounts of inosine monophosphate, and QG 2 had greater amounts of anserine, carnosine, and creatine, than QG 1++ (p<0.05). QG 1++ and 1+ had higher percentages of oleic acid (C18:1) than QG 2 (p<0.05). Within premium QG 1++ and 1+, the results of the nucleotides, free amino acids, dipeptides, and fatty acids did not show any distinctive differences. Hanwoo beef as determined by the current grading system was not significantly different in terms of functional components; the only significant difference was in intramuscular fat content.
Dong Gyun Lim,Sang Suk Lee,Kang Seok Seo,Ki Chang Nam 한국축산식품학회 2012 한국축산식품학회지 Vol.32 No.5
To determine the effects of various drying methods on the quality characteristics of beef jerky from low-valued cuts, Hanwoo beef shank muscles were either hot air-dried, shade-dried, or sun-dried. The physicochemical quality and microbiological safety of the Hanwoo beef jerky were analyzed during a storage of 25˚C.Moisture content and water activity (a(w)) of the samples decreased as the time period of storage increased, regardless of the drying condition (p
Quality Comparison of Pork Loin and Belly from Three-way Crossbred Pigs during Postmortem Storage
Dong Gyun Lim,Cheo Run Jo,Ju Su Cha,Kang Seok Seo,Ki Chang Nam 한국축산식품학회 2014 한국축산식품학회지 Vol.34 No.2
This study was performed to determine the meat quality characteristics of pork loin and belly from 3 different three-way crossbred pigs: Yorkshire × Landrace × Duroc (YLD), Yorkshire × Chester White × Yorkshire (YCY), and Yorkshire × Berkshire × Duroc (YBD). Each of the twenty crossed pigs were randomly selected with their live weights at the range of 110-120 kg. After being slaughtered and cooled at 0°C for 24 h in a chilling room, the parts of loin and belly on the left side of the cooled carcasses were cut and prepared for analysis. The intramuscular fat contents of the loins from YLD were higher than those of the other crossbreds (p