http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
뇌실복강단락술 이후 뇌농양 및 복강내 가성낭종을 동반하여 발생한 Cryptococcus 뇌막염
김민정 ( Min-jeong Kim ),이지운 ( Ji Un Lee ) 대한내과학회 2019 대한내과학회지 Vol.94 No.4
Cryptococcus neoformans는 주로 후천성 면역결핍증 환자에서 기회 감염을 일으키는 것으로 알려져 있으나 드물게 파종성 전파 혹은 단락 연관 감염으로 중추신경계 감염을 일으킬 수 있다. 본 저자는 수두증으로 뇌실복강단락술을 시행한 환자에서 수술 14주 후 뇌농양과 감염성 복부 가성낭종을 동반하여 발생한 Cryptococcus 뇌막염의 매우 드문 예를 경험하였기에 문헌고찰과 함께 보고하는 바이다. 뇌실복강단락술 후 중추신경계 감염을 시사하는 증상이 발생하였을 때 반드시 단락 관련 감염을 고려해야 하며 기타 합병증이 동반되었을 수 있음을 염두에 두어야 한다. 그중 Cryptococcus는 단락 관련 감염의 흔한 원인균은 아니지만 치명적이고 급성 경과를 나타낼 수 있다는 점에서 조기 진단과 치료가 중요함을 말해주고 있다. Ventriculoperitoneal (VP) shunt insertion is the standard treatment for hydrocephalus; shunt-associated infection is the most common complication after surgery. However, fungal infections are unusual. We present a case of cryptococcal meningitis complicated by a brain abscess and an infected intra-abdominal pseudocyst that developed 14 weeks after VP shunt insertion to treat hydrocephalus in a 74-year-old patient. Cryptococcal central nervous system (CNS) infection has a high mortality rate; however, diagnosis is challenging. Therefore, prompt diagnosis and treatment are required when a cryptococcal CNS infection is suspected in patients with VP shunts. (Korean J Med 2019;94:383-386)
시판 보냉팩 개수에 따른 진공포장 냉동 넙치(Paralichthys olivaceus) 및 고등어(Scomber japonicus) 필렛의 상온유통 중 선도유지능 비교평가
김소희 ( So Hee Kim ),이지운 ( Ji Un Lee ),전은비 ( Eun Bi Jeon ),김진 ( Jin Kim ),( Pantu Kumar Roy ),박신영 ( Shin Young Park ),이정석 ( Jung-suck Lee ) 한국수산과학회 2023 한국수산과학회지 Vol.56 No.6
The surge in online seafood consumption has increased parcel delivery, leading to a need to implement effective preservation methods. As the cold chain system is not fully established in Korea, styrofoam boxes and cold packs are commonly used for low-temperature seafood distribution. The impact of cold packs on product preservation depends on the number utilized. Herein, the freshness of vacuum-packed frozen fish fillets (Paralichthys olivaceus and Scomber japonicus) stored at 25±0.5℃ for up to 84 h was measured. Chemical (pH and volatile base nitrogen), microbiological (viable cell count), and physical (odor intensity) properties were assessed using 2 or 4 cold packs in a styrofoam box. Four cold packs yielded lower values, indicating superior freshness, and extended fish freshness by approximately 12 h compared with two cold packs. Therefore, it is recommended to use a minimum of 4 cold packs (-350 g/cold pack) in a styrofoam box for distributing approximately 300 g of frozen fish fillets at room temperature during the summer, considering an average delivery period of 2 days in Korea.
갓(Brassica juncea)을 첨가한 간장 피조개(Scapharca broughtonii)장의 개발 및 관능특성
강상인 ( Sang In Kang ),김예진 ( Ye Jin Kim ),이지운 ( Ji Un Lee ),박시형 ( Si Hyeong Park ),최관수 ( Kwan Su Choi ),송호수 ( Ho-su Song ),최정미 ( Jung-mi Choi ),허민수 ( Min Soo Heu ),이정석 ( Jung Suck Lee ) 한국수산과학회 2021 한국수산과학회지 Vol.54 No.6
The home meal replacement (HMR) market has attracted significant attention due to COVID-19 pandemic and products that utilize the combination of different processed ingredients are now being developed. In this study, Broughton’s ribbed ark Scapharca broughtonii was soaked in seasoned soy sauce with the incorporation of mustard leaf Brassica juncea (M-BRA), which is known to have a unique texture as well as excellent functional properties such as antioxidation, to develop a regional specialty product. The optimal conditions for manufacturing M-BRA from the seasoned soy sauce (the sauce to be added [X<sub>1</sub>] and the soaking time [X<sub>2</sub>]), were examined using response surface methodology (RSM) to analyze the significance of the salinity (Y<sub>1</sub>), amino-N content (Y<sub>2</sub>), and overall acceptance (Y<sub>3</sub>). The coefficient of determination (R<sup>2</sup>) between X<sub>1</sub>-X<sub>2</sub> and Y<sub>1</sub>-Y<sub>3</sub> were close to 1, thereby confirming the suitability of the RSM model. The optimal conditions were seasoned soy sauce addition of 140% and soaking time of 156 min. The M-BRA manufactured under these conditions exhibited superior overall acceptance compared to seasoned commercial soy sauce, which was used as a control. We expect that the market for M-BRA manufactured by combining marine and agricultural materials will expand owing to superior overall acceptance compared with commercial products.
김미희 ( Mi Hee Kim ),김은정 ( Eun Jung Kim ),강진구 ( Jin Gu Kang ),이지운 ( Ji Un Lee ),양보경 ( Bo Kyung Yang ),김형수 ( Hyoung Su Kim ),이진헌 ( Jin Heon Lee ),김주섭 ( Joo Seop Kim ) 대한췌담도학회 2013 대한췌담도학회지 Vol.18 No.4
총수담관 담석에 의한 폐쇄성 황달 발생시 일반적으로 담즙정체형 간기능 이상을 보이나 일부 환자에서는 아미노전이효소가 1,000 IU/L 이상 증가되는 간세포손상형의 간기능 이상을 보여 급성 간염으로 오인되는 경우가 있다. 이에 저자 등은 아미노전이효소가 1,000 IU/L 이상 상승하였고 혈청 ALP 검사치는 정상이며 영상검사에서 담관계 질환이 관찰되지 않아 급성 간염으로 진단 후 치료 중 급성 담관염으로 재진단된 1 예를 경험하였기에 문헌고찰과 함께 보고하는 바이다. Choledocholithiasis usually reveals cholestatic features in liver function test. Alkaline phosphatase(ALP) and gamma glutamyl transferase(γ-GTP) level usually elevates out of portion to aspartate aminotransferase (AST) and alanine aminotransferase (ALT) in bile duct obstruction. However, marked elevation of AST and ALT levels over 1,000 IU/L with normal range of ALP has been rarely reported in patients with choledocholithiasis. This could be confused initially, as acute hepatitis due to viral, toxic or ischemic origins. We report a case of 48-year-old man with choledocholithiasis, misdiagnosed as acute hepatitis due to initial result of unusual liver function test.
비린내와 조직감이 개선된 치즈 토핑 반건조 조미 피조개(Scapharca broughtonii)의 개발 및 특성
강상인 ( Sang In Kang ),김예진 ( Ye Jin Kim ),이지운 ( Ji Un Lee ),박지훈 ( Ji Hoon Park ),최관수 ( Kwan Su Choi ),황지영 ( Ji-young Hwang ),허민수 ( Min Soo Heu ),이정석 ( Jung Suck Lee ) 한국수산과학회 2021 한국수산과학회지 Vol.54 No.6
Methods for the development of home meal replacement seafood tailored to consumer needs for the advanced use of Broughton’s ribbed ark Scapharca broughtonii (BRA) in Korea are required. In this study, we developed a cheesetopped, semi-dried, and seasoned Broughton’s ribbed ark (S-BRA) tailored for the younger generation with an improved texture and fish odor. The optimization of conditions to improve the texture and fish odor was performed using RSM. The design of the model was appropriate because there was no significant difference (P>0.05) between the predicted and actual values of moisture content, hardness, and overall acceptance, and the optimal preparation conditions were a vinegar content of 2.68%, a soaking time of 62 min, a drying temperature of 60℃, and a time of 162 min. The SBRA manufactured under these optimal conditions exhibited a lower odor intensity compared to the unsoaked and undried control, suggesting that the fish odor of S-BRA has been improved. The moisture content related to the texture of the S-BRA was lower than that of the control, and the hardness was higher. Therefore, the S-BRA developed in this study will appeal to people of all ages, especially the younger generation; their consumption is expected to increase.
살 오징어(Todarodes pacificus) 간췌장 유래 Aminopeptidase 활성획분에 의해 쓴맛이 개선된 멸치 조미소스의 제조 및 식품특성
윤인성 ( In Seong Yoon ),김진수 ( Jin-soo Kim ),최유리 ( Yu Ri Choe ),손숙경 ( Suk Kyung Sohn ),이지운 ( Ji Un Lee ),강상인 ( Sang In Kang ),권인상 ( In Sang Kwon ),허민수 ( Min Soo Heu ) 한국수산과학회 2021 한국수산과학회지 Vol.54 No.6
This study investigated the preparation of seasoned anchovy sauce (SAS) and its functional characteristics by using aminopeptidase active fractions (AAFs) derived from squid Todarodes pacificus hepatopancreas as a bitter taste improver. As the base of the SAS, a hydrolysate (AAAH) prepared by continuously treating raw anchovies with Alcalase- AAF was used. The high-performance liquid chromatography profile of the AAAH suggested that the action of AAFs decreased the hydrophobicity of the N-terminal peptide related to bitterness in the protein hydrolysates. SAS was prepared by blending with the AAAH and other ingredients. The crude protein (2.5%), carbohydrates (18.4%), amino acid-nitrogen (1,325.1 mg/100 mL), and total free and released amino acids (FRAAs, 700.2 mg/100 mL) of SAS were higher than those of commercial anchovy sauce (CAS). Sensory evaluation revealed that SAS was superior to CAS in flavor, color, and taste. The main FRAAs of SAS were glycine (16.8%), alanine (13.2%), glutamic acid (7.8%), and leucine (7.3%). The amino acids that had a major influence on the taste according to the SAS taste values were glutamic acid, aspartic acid, alanine, and histidine. The angiotensin-converting enzyme inhibitory (2.21 mg/mL) and antioxidant activities (3.58 mg/mL) of SAS were superior to those of CAS.