Clinical characteristics of acute cholangitis due to stent occlusion in maignant biliary obstruction

고미선,이동욱,김호각,한지민 대한내과학회 2019 대한내과학회 추계학술대회 Vol.2019 No.1

유전자재조합식품의 알레르기 항원성 평가

고미선,윤소원,이하백,오재원 대한 소아알레르기 호흡기학회 2008 Allergy Asthma & Respiratory Disease Vol.18 No.4

Purposes:The aim of this study was to clarify whether genetically modified organic (GMO) foods cause any allergic reactions in patients with food allergy, by means of their serum tests. In addition, it was also attempted to perform follow-up observation on targeting proteins contained in GMO food, using the serum of patients with food allergy, and to show the improvement for evaluating GMO food as allergens. Methods:To identify the targeting proteins in GMO food and to evaluate their allergenic risks, several genes including CP4 EPSPS in genetically modified soybean, and Cry1f, Cry1Ab and Pat in genetically modified corn were cloned. The genes were transformed to synthesize proteins to induce protein expression of their target genes. The serums were divided allergy- positive and allergy-negative to soybean and corn, and SDS-PAGE and Western blotting were conducted, and finally allergenic risks were evaluated. Results:This study showed that the allergenic risks of 4 targeting proteins were insignificant. Although some non-specific bands appeared, it was considered that they were not associated with allergenic risk as they often appeared in other proteins. Additionally, as a result of analyzing DNA sequences for each targeting protein with the intention of protein identification, they perfectly matched. Conclusion:As a way to evaluate the allergenic risk of GMO food, it is reasonable to use the purified serum proteins of allergic patients as performed in this study. However, this evaluation method is carefully applied to the future practice. Purposes:The aim of this study was to clarify whether genetically modified organic (GMO) foods cause any allergic reactions in patients with food allergy, by means of their serum tests. In addition, it was also attempted to perform follow-up observation on targeting proteins contained in GMO food, using the serum of patients with food allergy, and to show the improvement for evaluating GMO food as allergens. Methods:To identify the targeting proteins in GMO food and to evaluate their allergenic risks, several genes including CP4 EPSPS in genetically modified soybean, and Cry1f, Cry1Ab and Pat in genetically modified corn were cloned. The genes were transformed to synthesize proteins to induce protein expression of their target genes. The serums were divided allergy- positive and allergy-negative to soybean and corn, and SDS-PAGE and Western blotting were conducted, and finally allergenic risks were evaluated. Results:This study showed that the allergenic risks of 4 targeting proteins were insignificant. Although some non-specific bands appeared, it was considered that they were not associated with allergenic risk as they often appeared in other proteins. Additionally, as a result of analyzing DNA sequences for each targeting protein with the intention of protein identification, they perfectly matched. Conclusion:As a way to evaluate the allergenic risk of GMO food, it is reasonable to use the purified serum proteins of allergic patients as performed in this study. However, this evaluation method is carefully applied to the future practice.

칼슘, 철, 칼륨의 우수식품에 대한 연구

고미선,김영남 경인교육대학교 교육연구원 2019 교육논총 Vol.39 No.4

The purpose of this study was to identify the calcium, iron and potassium rich foods for nutritional balance improvement for Koreans. Among the study subjects of 148 representative foods in the 2015 DRI for Koreans, 30 kinds of foods that are rich of calcium, iron and potassium were selected based on the amount per a single serving size, and the Index Nutritional Quality (INQ) of 1.0 and over foods as INQ rich foods. The 9th revision of Korean Food Composition Table was employed as nutrients content database. In addition, calcium, iron and potassium’ food sources in the middle and high school home economics textbooks were examined. The richest food was dried shrimp on calcium content, and radish leaf on iron content by both the single serving size and INQ. The richest food on potassium content was bracken by the single serving size, and kelp by INQ. A lot of calcium, iron and potassium rich foods were from vegetable food group, and vegetables such as spinach, lettuce, perilla leaf, radish leaf, bracken were selected as rich foods in all 3 mineral of calcium, iron, and potassium. The egg, written as calcium and iron food source in the middle and high school textbooks, was not selected as rich food of calcium and iron, instead kimchi, which was not introduced in any text book as food sources of those minerals, was selected as rich food in all 3 minerals. In conclusion, frequent and abundant intake of vegetable foods is the solution to better mineral balance. 본 연구는 우리 국민의 섭취부족 무기질인 칼슘, 철, 칼륨의 영양 개선을 위하여 이들 영양소의 우수식품을 조사하였으며, 식품 중량당 함량 대신 식품별 1회 섭취량당 함량과 영양질적지수를 적용하여 우수식품을 선정하였다. 그리고 현재 학교에서 시행되고 있는 급원식품에 관한 교육 자료를 검토하였다. 2015 한국인 영양소 섭취기준에 제시된 대표식품 148가지를 대상으로 제9개정판 국가표준 식품성분표 Ⅰ, Ⅱ를 활용하여 선정하였다. 칼슘의 최우수식품은 1회 섭취량당과 영양질적지수 모두 건새우이었고, 철은 무청이었다. 칼륨의 경우 1회 섭취량당 최우수식품은 고사리, 영양질적지수 최우수식품은 다시마로 조사되었다. 칼슘, 철, 칼륨의 우수식품 중 채소류 식품이 가장 많았으며, 특히 시금치, 상추, 깻잎, 무청, 고사리는 이들 무기질의 모두의 공통 우수식품으로 확인되었다. 그리고 중등 교과서에 칼슘과 철의 중요 급원식품으로 제시된 달걀은 칼슘, 철의 우수식품으로 선정되지 않았던 반면, 각종 김치가 칼슘, 철, 칼륨의 우수식품에 포함되었다. 결론적으로 채소군 식품을 자주 많은 양 섭취하는 것이 칼슘, 철, 칼륨의 효과적인 영양개선 방법이라 할 수 있다.

마네킹

고미선 단국대학교 예술대학 문예창작전공 2002 안서문예 Vol.2 No.-

한국인의 비타민 A, 비타민 D, 엽산 우수식품에 대한 연구 - 식품성분표와 중․고등학교 교과서 분석 -

고미선,김영남 제주대학교 교육과학연구소 2019 교육과학연구 Vol.21 No.2

Eating a balanced meal is a good way to maintain health. This study was performed to investigate the vitamin A, vitamin D, and folate’ rich foods, those Korean people’s intake did not meet the Dietary Reference Intakes(DRI) for Koreans. Among the 148 representative foods in the 2015 DRI for Koreans, vitamin A, vitamin D, and folate rich foods were selected based on the 100 g edible portion, single serving size, and the Index Nutritional Quality(INQ). The 9th revision of Korean Food Composition Table Ⅰ & Ⅱ were utilized as data base. Also as the reference food sources middle and high school textbooks were examined. The vitamin A richest food was cereal and 2nd was laver based on 100 g, while 1st rich food was cereal, 2nd was perilla leaf based on the single serving size. The highest INQ food of vitamin A was spinach. The most vitamin D rich food was egg by 100 g, single serving size, and INQ. The folate rich food was bracken by both 100 g and single serving size, and spinach by INQ. The rich food group were vegetables for vitamin A and folate, and meat․fish․egg․legume for vitamin D. While the most frequently referred in the textbooks was liver for vitamin A, mushroom for vitamin D, respectively. To keep the nutritional balance, increasing nutrient rich natural food intake may desirable rather than fortified food. 본 연구는 우리 국민의 섭취부족 영양소인 비타민 A, 비타민 D, 엽산의 우수 식품을 확인함으로써 균형 잡힌 식생활의 실천을 위한 교육 자료를 제공하고자 하였다. ‘2015 한국인 영양소 섭취기준’에 제시된 대표식품 148가지를 대상으로 제9개정판 국가표준 식품성분표 Ⅰ, Ⅱ를 활용하여 가식부 100 g당 함량과 1회 섭취분량 당 함량, 영양질적지수 적용 우수 식품을 선정하였다. 그리고 중․고등학교 가정 관련 교과서에 제시된 급원식품을 분석하였다. 비타민 A의 경우 가식부 100 g당 함량 1위는 시리얼, 2위는 김이었으며, 1회 섭취량당 함량은 1위 시리얼, 2위 깻잎이었고, 영양질적지수가 가장 높은 식품은 시금치이었다. 비타민 D의 경우 가식부 100 g당 함량, 1회 섭취량 당 함량, 영양질적지수 모두 1위 우수 식품은 달걀이었다. 그리고 엽산의 경우 가식부 100 g당 함량과 1회 섭취량당 함량 우수 식품 1위는 고사리, 영양질적지수 1위 식품은 시금치이었다. 또한 비타민 A와 엽산의 우수 식품은 채소군, 비타민 D의 우수 식품은 고기․생선․달걀․콩류군 식품이 많았다. 한편 중․고등학교 교과서에 제시된 대표 급원식품인 비타민 A의 간과 비타민 D의 버섯은 우수 식품에 포함되지 않았던 반면, 비타민 강화식품인 시리얼이 비타민 A와 비타민 D의 우수 식품으로 확인되었다.

논문 : 감자의 영양성분과 이용방안

고미선 관동대학 가정교육과 1984 家政學硏究 Vol.2 No.-

Prevalence and risk indicators of peri-implantitis in Korean patients with a history of periodontal disease: a cross-sectional study

고미선,홍은진,장문택 대한치주과학회 2017 Journal of Periodontal & Implant Science Vol.47 No.4

Purpose: The aim of this study was to analyze the prevalence and risk indicators of peri-implantitis in Korean patients with history of periodontal disease. Methods: A total of 444 patients with 1,485 implants were selected from patients who had been treated at the Department of Periodontology, Chonbuk National University Dental Hospital between July 2014 and June 2015. A group with a history of peri-implantitis (HP) (370 patients with 1,189 implants) and a group with a current peri-implantitis (CP) (318 patients with 1,004 implants) were created based on the radiographic and clinical assessments of implants. The prevalence of peri-implantitis was calculated at both the patient and implant levels. The influence of risk variables on the occurrence of peri-implantitis was analyzed using generalized estimating equations analysis. Results: The prevalence of peri-implantitis in the HP and CP groups ranged from 6.7% to 19.7%. The cumulative peri-implantitis rate in the HP group estimated with the Kaplan-Meier method was higher than that in the CP group over the follow-up period. Among the patient-related risk variables, supportive periodontal therapy (SPT) was the only significant risk indicator for the occurrence of peri-implantitis in both groups. In the analysis of implant-related variables, implants supporting fixed dental prosthesis (FDP) and implants with subjective discomfort was associated with a higher prevalence of peri-implantitis than single implants and implants without subjective discomfort in the HP group. The presence of subjective discomfort was the only significant implant-related variable predictive of peri-implantitis in the CP group. Conclusions: Within the limitations of this study, the prevalence of peri-implantitis in Korean patients with a history of periodontal disease was similar to that reported in other population samples. Regular SPT was important for preventing peri-implantitis. Single implants were found to be less susceptible to peri-implantitis than those supporting FDP. Patients' subjective discomfort was found to be a strong risk indicator for peri-implantitis.

변화와 운명

고미선 수필미학 2022 수필미학 Vol.37 No.-

[당선 소감]

고미선 고요아침 2021 시조시학 Vol.78 No.-

해외 취업 필리핀 가정부, 사라

고미선 사회발전연구소 1996 한국인 Vol.15 No.3