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Pain Disability of Orofacial Pain Patients
최세헌,김기석,김미은,Choi, Se-Heon,Kim, Ki-Suk,Kim, Mee-Eun Korean Academy of Orofacial Pain and Oral Medicine 2009 Journal of Oral Medicine and Pain Vol.34 No.2
As Pain is a comprehensive, biopsy chosocial phenomenon, improved understanding and successful management of pain need assessment of health-related quality of life and psychological states. The purpose of this study was to evaluate pain severity and pain-related interference to daily lives for patients with non-dental, orofacial pain(OFP) and a possible relation of OFP with psychological morbidity. Relation with such factors as gender, age, pain duration and diagnosis was also assessed. Inclusion criteria was all new patients with non-dental OFP attending the oral medicine.orofacial pain clinic of Dankook University Dental Hospital over 3 months' period, who completed the questionnaires of the Brief Pain Inventory (BPI) and Hospital Anxiety and Depression Scale (HADS). Prior to the first consultation, the patients were asked to fill out the questionnaire in the waiting room and were diagnosed through consultation and clinical examination. Total subjects were 163 with M:F ratio of 1:1.5 and mean age of 34.6${\pm}$17.7 years. Mean duration of pain was 13.3${\pm}$26.2 months and all patients were divided into; Trigeminal Neuralgia group (TN, N=8), Neuropathic Pain group (NeP, N=9), Persistent Idiopathic Facial Pain group (PIFP, N=8), and Temporomandibular Disorders group (TMD, N=138), subdivided into muscle problem (TMD-m, N=73), joint problem (TMD-j, N=24) and muscle-joint combined problem (TMD-c, N=41). OFP patients showed moderate pain severity and moderate pain-related interference. There was no gender difference in overall pain severity and interference and levels of anxiety and depression. Elderly patients aged ${\geq}$ 60 years showed higher pain severity (p<0.05). Patients with chronic pain ${\geq}$ 3 months reported more increased level of anxiety and depression than those with acute pain (p<0.05). Compared to TMD patients, patients with TN, NeP and PIFP suffered from higher level of pain and pain-related interference and reported higher level of anxiety and depression (p<0.05). Pain interference was closely correlated with their pain severity and with psychometric properties such as anxiety and depression. Pain severity was weakly correlated with levels of anxiety and depression. The results suggest a need for psychosocial assessment and support for successful management of OFP in addition to control of pain itself.
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최세헌,김기석,김미은,이동주,진상배,Choi, Sea-Hun,Kim, Ki-Suk,Kim, Mee-Eun,Lee, Dong-Ju,Jin, Sang-Bae 대한안면통증구강내과학회 2006 Journal of Oral Medicine and Pain Vol.31 No.2
The purpose of this study was to evaluate treatment outcome and prognosis of the patients with orofacial pain disorders who visited for treatment in the Department of Oral Medicine, Dankook University Dental Hospital from January 2002 to December 2004. Orofacial pain disorders were categorized into TMD(myogenous, arthrogenous and muscle-joint combined TMDs), neuropathic pain disorder, oral soft tissue disease and complex condition simultaneously having more and two aforementioned categories and treatment period, method and treatment outcome were evaluated. The results of this study were as follows; 1. Average longevity of treatment period was the longest in the neuropathic pain, followed by soft tissue disease, complex conditions, arthrogenous TMD, muscle-joint combined TMD and myogenous TMD in order. 2. When treatment methods were largely categorized into pharmacologic, physical and oral appliance therapy, pharmacologic therapy was used the most frequently for the patients with neuropathic pain or oral soft tissue diseases, oral appliance therapy for those with arthrogenous TMD and physical therapy for those with myogenous TMD. 3. Of physical therapeutic methods used in our clinic, EAST and microwave was employed the most frequently in the patients with myogenous TMD, ultrasound for those with arthogenous TMD and LLLT for those with neuropathic pain or oral soft tissue disease. 4. In comparison with change of pain after treatment, there existed a tendency that pain from neuropathic pain disorders persisted while pain from TMD was getting better or totally disappeared. 5. Concerning the change of mouth opening range in the TMD subgroups, there was no significant difference among the subgroups but significant difference existed among opening ranges, indicating comfortable maximum mouth opening increased the most following treatment. Improvement of active range of mouth opening was the most considerable in those with disc displacement without reduction. It can be said on the basis of the findings from this study that various treatments currently used for the orofacial pain showed good results with TMD in regards with pain control and improvement of function, suggestive of favorable prognosis, while neuropathic pain or soft tissue disease was the clinical conditions difficult to resolve, requiring a long and persistent treatment.
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도정도가 흑미밥의 기계적 및 관능적 조직감 특성에 미치는 영향
최세헌,서한석,이광락,이성희,이준영,이지현 한국식품조리과학회 2017 한국식품조리과학회지 Vol.33 No.5
Purpose: The objective of this study was to evaluate the effects of milling degree on the instrumental and sensory textural properties of cooked black rice. Methods: Commonly consumed black glutinous rice cultivars (Sinnongheugchal and Heukhyangchal 1) and black non-glutinous rice cultivars (Heugjinju and Sintoheugmi) were milled into three different degrees of milling (step 0, 0%; step 1, 4.2%; step 2, 10.5%, w/w), based on the weight percentage of rice layers removed by milling. The effect of milling degree on texture properties of cooked black rice was determined. The texture of the cooked white glutinous rice cultivar (Dongjinchal) was compared with the texture of cooked black glutinous rice cultivars. Instrumental textural properties and descriptive sensory analysis of cooked rice samples were performed. The correlation between instrumental and sensory textural properties of cooked black rice was examined. Results: Among the black non-glutinous rice cultivars, cooked black rice of Heugjinju milled to step 0 showed a significantly higher hardness level than Sintoheugmi milled to step 0 (p<0.05). Cooked black rice cultivars of Sinnongheugchal and Heukhyangchal 1 milled to step 2 produced similar adhesiveness/hardness to Dongjinchal milled to step 2. Milling degree was found to affect all instrumental and sensory textural properties of cooked rice, regardless of black rice cultivars (p<0.01), whereas cultivar was found to affect only limited textural attributes. While hardness measured by instrumental analysis showed significant positive correlations with sensory hardness, chewiness, and roughness properties, it showed negative correlations with sensory springiness, stickiness, and moistness (p<0.05). Conclusion: In conclusion, changes in milling degree of some black rice cultivars improved textural properties, similar to the non-pigmented rice cultivar Dongjinchal.
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최세헌,서한석,이광락,이성희,이지현 한국응용생명화학회 2018 Applied Biological Chemistry (Appl Biol Chem) Vol.61 No.1
Six black rice cultivars (Heukjinju, Sintoheugmi, Heukhyangchal 1, Bosukheukchal, Sinnongheukchal, and Josengheukchal) and varying milling degrees (step 0, 0%; step 1, 4.2%; and step 2, 10.5%, w/w) were used to evaluate the effects of cultivars and milling degrees of black rice (Oryza sativa L.) on the total phenolic contents (TPC), total flavonoid contents (TFC), antioxidant activity (2,2- diphenyl-1-picrylhydrazyl free radical assay), and phenolic composition in free and bound phenolic fractions. Unpolished (step 0) Sintoheugmi showed significantly higher TPC, TFC, antioxidant activity, phenolic acid levels, and anthocyanin levels than other unpolished cultivars (p\0.05). As milling degree increased, TPC, TFC, antioxidant activity, phenolic acid levels, and anthocyanin levels decreased significantly (p\0.05). TPC, TFC, and antioxidant activity were significantly higher in free phenolic fractions than bound phenolic fractions of black rice extracts, regardless of cultivars (p\0.05). The major phenolic acid was ferulic acid, and the major anthocyanin found in free phenolic fractions in black rice samples was cyanidin-3-O-glucoside. The sum of individual phenolic acid levels (255.2 ± 0.0 lg/g) and the sum of anthocyanins levels (831.4 ± 0.3 lg/g) were significantly higher in Sintoheugmi black rice than in the other cultivars for step 0 (unpolished rice) (p\0.05). For step 1 and step 2, Heukjinju black rice contained significantly higher sum of phenolic acid levels and sum of anthocyanin levels than the other cultivars (p\0.05). For use as a better functional ingredient, it is, therefore, important to consider different milling degrees together with different black rice cultivars having the highest antioxidant component.
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최세헌,서한석,이광락,이성희,이지현 한국응용생명화학회 2018 Applied Biological Chemistry (Appl Biol Chem) Vol.61 No.1
Volatile compounds in raw and cooked black rice (cv. Sintoheugmi) samples with different degrees of milling (step 0, 0%; step 1, 4.2%; and step 2, 10.5%, w/w) were investigated by headspace solid-phase microextraction and gas chromatography–mass spectrometry. A total of 101 volatile compounds were found. Among them, 44 compounds found in raw black rice were absent in cooked black rice and 20 compounds were newly formed in cooked black rice. The 8 identified major odor-active volatile compounds in raw and cooked black rice included 3 phenols (guaiacol, 4-vinylphenol, and 2-methoxy-4-vinylphenol), 2 benzenes (benzaldehyde and p-xylene), 2 furans (2- butylfuran and 2-pentylfuran), and 1 terpene (calamenene). Additionally, fatty acid oxidation products such as hexanal, 2-nonenal, octanal, and 2-pentylfuran were found in raw and cooked black rice samples. The relative concentrations of these volatile compounds were significantly higher in step 0 than in step 2 of raw and cooked black rice (p\0.05). Partially milled cooked black rice (i.e., step 1) contained * 80% guaiacol (a favorable unique black rice flavor) of unpolished rice (step 0), with similar levels of several lipid oxidation indicator volatile products (e.g., 2-nonenal and 2-pentyl furan) of fully milled rice (step 2). Thus, partially milled black rice should be consumed rather than fully milled black rice.
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