갑상선 유두선암 환자의 말초 혈액 단핵구로부터 수지상세포분화와 자가 세포독성 T 림프구 활성화 유도

송수근,최영식,박요한,이대희,장희경 고신대학교 의학부 2004 高神大學校 醫學部 論文集 Vol.19 No.1

Background: Dendritic cells (DCs) are rare leucocytes that are uniquely potent in their ability to capture, process and present antigens to T cells, and so selectively migrate through tissues to reach lymph nodes and spleen where initiation of immune responses takes place. It has been reported that a dense infilteration of dendritic cells correlates with a favorable prognosis in several types of cancer. A similar correlation also has been noted in patients with papillary carcinoma of thyroid. The purpose of this study is to determine whether DCs are generated from peripheral blood monocytes by using cytokines such as GM-CSF, TNF-α, and IL-4 and whether cytotoxic T cells activated by DCs attack the papillary carcinoma tissues. Methods: Peripheral blood was obtained from 2 patients with thyroid papillary cancer. DCs were established from monocytes by culturing in the presence of GM-CSF, Flt-3 ligand. TNF-α , and IL-4 for14 days. At day 14, expression of surface markers typical for DCs was analyzed morphologically. The immunophenotypic features of DCs such as CDla, CD83, and CD86 were analyzed by phase contrast microscopy. At day 15 DCs were incubated with thyroid cancer tissues and normal thyroid tissues for 7 days. Results: DCs were generated from the peripheral blood monocytes. The generated cells had the classic morphology of DCs. Activated cytotoxic T lymphocytes (CTLs) were observed. Veiled cell known as circulating DCs attached to the thyroid cancer tissues were observed. The CTLs activated by DCs were observed to attack the papillary carcinoma tissues by scanning electron microscope. However, normal tissues were not attacked by CTLs. Conclusion: DCs can be generated from the peripheral blood monocytes. Futhermore, the CTLs activated by DCs also can attack the papillary carcinoma tissues. These results that DCs can be used as adjuvants for adoptive immunotherapy of papillary thyroid cancer.

Poly(glycolic acid)의 결정화에 미치는 온도와 냉각속도의 영향

송대경,오명식,성용길 동국대학교 자연과학연구소 1993 자연과학연구 논문집 Vol.13 No.-

1.4-Butanediol과 stannous octate를 개시제 및 촉매로 사용하여 poly(glycolic acid)를 합성하고 적외선 흡수분광기를 이용하여 확인하였다. 시차주사열량계를 이용하여 25℃에서의 결정화 시간변화, 냉각속도와 결정화 온도등이 PAG의 결정화에 미치는 영향을 조사해본 결과 25℃에서의 결정화 시간이 증감함에 따라 생성되는 결정의 양은 증가하였으며 냉각 속도가 느려질수록 경정화가 더 높은 온도에서 나타나는 경향을 보였다. 25℃까지 냉각시킨 시료를 다시 가열하였을 때 결정생성에 의해 나타나는 발열 피이크가 냉각속도 20℃/min까지만 나타나고 5℃/min이하의 속도로 냉각시켰던 시료에서는 냉결정화만 일어남을 관찰할 수 있었다. 또한 용융된 시료를 등온 결정화 시킨 후 재가열 해본 결과 120℃~140℃에서 등온 결정화 시킨 경우가 100℃나 160℃에서 등온 결정화 시킨 경우보다 결정이 더 잘 생성되었다. Poy(glycolic acid) was synthesized using glycolide with 1, 4-butanediol and stannous octate as initiator and catalyst. The synthesized polymer was identifide by FT-IR spectrophotometer. The crystallization and cold crystallization of polymer were investigated on the effect of crystallization temperature, time and cooling rate using differencial scanning calorimetry. The degree of crystallization was increased with the increase of crystallization time at 25℃. The crystallization temperature was increased with the degree of cooling rate. When sample was reheated, recrystallization and cold crystallization were shown in sample which was cooled at the scan rate above 20℃/min. The crystallization degree of PGA which was crystallized bewteen 120℃ and 140℃ was more than that of PGA which was crystallized at 100℃ and 160℃.

담금원료에 따른 고추장의 숙성기간 중 품질변화

좌미경,임상빈,송대진 제주대학교 산업기술연구소 2000 尖端技術硏究所論文集 Vol.11 No.1

Kochujang was prepared with different raw materials, and with and without sake. Quality changes during fermentation of Kochujang were measured in terms of pH, titratable acidity and amino nitrogen content. pH of Sunchang Kochujang gradually decreased as the increase of fermentation time, while that of Sachun remained almost constant. Titratable acidity was the highest in Sunchang, and was similar in Sachun regardless of glutinous rice and wheat flour as a starch source. Amino nitrogen of Sunchang increased drastically by 10 days of fermentation and then increased gradually. Amino nitrogen of Sachun with glutinous rice was gloater than that with wheat flour. pH of Kochujang without sake decreased drastically by 10 days and then stayed almost the same by 60 days of fermentation, while that with sake increased slightly as the increase of aging time. Titratable acidity of Kochujang with sake decreased sharply by 10 days, increased gradually by 30 days and then stayed at that level. Kochujang without sake showed greater decreases in titratable acidity by 5 days, increased gradually by 20 days and then reached equilibrium. Amino nitrogen was a little higher in Kochujang without sake than that with sake.

식품공장폐수의 활성오니처리중 오존에 의한 산화분해효과

강경수,최영찬,하진환,송대진 濟州大學校 工科大學 産業技術硏究所 1991 産業技術硏究報告 Vol.2 No.-

For the increase of treatment efficiency when waste water which included residual chlorine was biologically treated with activated sludge, elimination efficiency of COD and change of transmittance by activated sludge method were examined after the treatment of residual chlorine with ozone of 100 volt and l0ℓ-air/min., 0.8g-0_(3)/hr. in velocity. The results were as follows. 1) When the sample which included residual chlorine was treated with ozone of 0.8g-O_(3)/hr., COD removal rate by the change of pH and ozonization time was more efficient than acidity solution of pH 3.2(20%) and alkaline solution of pH 12.0(10%). Since the COD removal rate become 35% after 50 minutes of ozonization time at neutral solution of pH 7.2. 2) After the residual chlorine included sample was treated with ozone for 50 minutes to make the F/M rate of 0.1㎏·BOD/㎏·MLSS, the sample was reacted with activated sludge for 3, 6, 9 and 15 hours. The 6 hours reaction gave 85.8% COD elimination which showed higher efficiency than 60.5% by Na_(2)S_(2)O_(3) treatment togather with shorting efficiency of reaction time. 3) When such sample as polyphenol which gives dark brown color was treated with ozone for 50 minutes after being made into acidic, neutral and alkaline solution. the transmittance increased from 30- 40% to 70% and gave better result in alkaline solution.

시판 약·탁주의 저장 중 품질변화

좌미경,임상빈,송대진,김봉오 제주대학교 생명과학연구소 2000 제주생명과학연구 Vol.3 No.-

Quality changes of commercial Yakju and Takju were examined during storage at 10℃ for 25 days in terms of pH, titratable acidity, ethanol, reducing sugar and turbidity. pH of Yakju and Takju decreased significantly by 10 days and then increased slightly by 25 days of storage. Titratable acidity of Yakju and Takju increased gradually as the increase of the storage period. Ethanol of Yakju decreased drastically by 5 days, then stayed almost the same by 20 days, and decreased gradually by 25 days, while that of Takju increased slightly by 10 days, and then stayed at that level. Reducing sugar of Takju(3.18%)was higher than that of Yakju(1.97% ). Reducing sugar of Yakju decreased by 57% of the initial value after 5 days of storage, while that of Takju increased slightly. There was no significant change in turbidity of Yakju and Takju during 25 days of storage.

좌심실 수축기 기능장애를 동반한 양수색전증 1예

박대균,홍경순,두영철,한규록,오동진,유규형,임종윤,고영박,이광학,이영,송원근,김현태 대한순환기학회 1999 Korean Circulation Journal Vol.29 No.8

食品工場廢水의 活性汚泥處理中 오존에 依한 酸化分解效果

康京壽,崔永贊,宋大鎭,河璡桓 濟州大學校工科大學附屬産業技術硏究所 1991 尖端技術硏究所論文集 Vol.2 No.-

잔류염소를 함유한 發水를 活性汚泥에 의한 處理效率을 增加시키기 위하여 전압 100Volt, 유속 10ℓ-air/min, 0.8g-O₃/hr의 오존으로 처리했을때 COD의 除去效果및 투과율의 變化를 實驗한 結果를 要約하면 다음과 같다. 1. 잔류염소를 함유한 시료를 0.8g-O₃/hr의 오존으로 處理하였을때 pH의 變化 및 反應時間에 의한 COD의 除去率은 中性溶液(pH=7.2)에서 오존處理時間 50分 후 35%의 除去效果를 나타내어 酸性溶液(pH=3.2)의 20%, 알칼리性溶液(pH=12.0)의 10%의 除去效果보다 좋았다. 2. 잔류염소를 함유한 試料를 오존으로 50分間 處理하여 F/M比 0.1㎏·BOD/㎏·MLSS로 한 후 3. 6. 9 및 15時間 活性汚泥로 反應시켰을 때 反應時間 6時間 후 85.8%의 COD의 除去效果가 있어 티오황산나트륨(Na₂S₂O₃)으로 處理한 試料의 除去率 60.5%보다 좋았으며, 反應時間의 단축효과도 있었다. 3. Polyphenol色素 等 暗褐色을 띄는 試料를 酸性, 中性, 알칼리性 溶液으로 하여 오존으로 50分間 處理하였을 때 투과율이 30~40%에서 70% 以上 상승하였으며 알칼리성溶液에서가 투과율이 더 좋았다. For the increase of treatment efficiency when waste water which included residual chlorine was biologically treated with activated sludge, elimination efficiency of COD and change of transmittance by activated sludge method were examined after the treatment of residual chlorine with ozone of 100 volt and 10ℓ-air/min., 0.8g-O₃/hr. in velocity. The results were as follows. 1) When the sample which included residual chlorine was treated with ozone of 0.8g-O₃/hr., COD removal rate by the change of pH and ozonization time was more efficient than acidity solution of pH 3.2(20%) and alkaline solution of pH 12.0(10%). Since the COD removal rate become 35% after 50 minutes of ozonization time at neutral solution of pH 7.2. 2) After the residual chlorine included sample was treated with ozone for 50 minutes to make the F/M rate of 0.1㎏·BOD/㎏·MLSS, the sample was reacted with activated sludge for 3, 6, 9 and 15 hours. The 6 hours reaction gave 85.8% COD elimination which showed higher efficiency than 60.5% by Na₂S₂O₂ treatment togather with shorting efficiency of reaction time. 3) When such sample as polyphenol which gives dark brown color was treated with ozone for 50 minutes after being made into acidic, neutral and alkaline solution, the transmittance increased from 30-40% to 70% and gave better result in alkaline solution.

캡슐소재에 따른 멸치어유의 미세캡슐화

좌미경,송대진,임상빈 濟州大學校工科大學産業技術硏究所 1999 尖端技術硏究所論文集 Vol.10 No.1

멸치어유의 미세캡슐화에 대한 기초자료를 얻기 위하여, 캡슐소재 종류를 달리하여 멸치어유의 미세캡슐을 제조하였고, 저장 중 품질변화를 측정하였다. 캡슐소재로는 알긴산소다. 키토산, β-cyclodextrin을 사용하였다. 알긴산소다를 캡슐소재로 사용하였을 때 젖산칼슘 농도가 0.2% 이상에서는 미세캡슐이 형성되었으며 농도가 높을수록 입자들이 조밀하였다. 키토산을 캡슐소재로 사용하였을 때는 NaOH농도가 0.1% 이상일 때 형성되었으며, 이 때 에멀젼은 알카리성을 띠었다. β-cyclodextrin의 경우 미세캡슐화한 후 입자 결정들의 분포로부터 이유의 포접화합물이 형성되었음을 알 수 있었다. 음료를 제조하기 위하여 구연산과 당을 첨가하여 끊은 물에서 10분간 가열한 후, 22와 30℃에서 저장하는 동안 산가와 과산화물가를 측정한 결과 8일 저장하는 동안 산가는 낮았고 그 변화폭도 매우 적었으며, 과산화물가는 감지되지 않았다. Microencapsulation of anchovy oil with different wall materials such as sodium alginate, chitosan and β-cyclodextrin was investigated. Microencapsulation was accomplished by ejecting an oil/water emulsion into a dispersion fluid under high pressure through an orifice. As a dispersion fluid, 0.2% calcium lactate was appropriate for sodium alginate, while 0.1% sodium hydroxide for chitosan in terms of capsule size and distribution, and emulsion stability. β-cyclodextrin formed inclusion complex with anchovy oil. The microcapsules were stored at 22 and 30 for 8 days, and their stability was tested. The acid value remained unchanged and the peroxide value was not detected.

오징어젓 숙성 중 N-nitrosamine 생성에 관한 연구

오창경,김수현,송대진,오명철,김성수 濟州大學校工科大學産業技術硏究所 1996 尖端技術硏究所論文集 Vol.7 No.1

본 연구는 오징어에 식염 20%를 첨가하는 고식염구와 식염 10%에 솔비톨, 에탄올, 젖산 등을 첨가한 저식염구로 나누어 오징어젓을 제조한 후, 이들을 숙성시키면서 N-nitrosamine의 생성 여부와 숙성 중 그의 전구물질인 아질산염과 질산염, DMA 및 TMA와 TMAO의 변화를 검토하였다. 오징어젓 숙성 중 pH는 저식염구가 5.79∼6.07, 고식염구가 6.05∼6.21 사이에서 변화하였다. 아질산염질소와 질산염질소는 각각 0.75∼1.04mg/kg 및 1.22∼1.42mg/kg 사이에서 변화하였다. TMA-N는 숙성 중 계속하여 증가하여 숙성 140일에는 고식염구가 20.1mg%, 저식염구가 14.9mg%였으며, TMAO-N는 생시료에서 27.9mg%이었던 것이 숙성 중기까지 완만하게 증가하다가 그 이후에는 다시 감소하였다. DMA-N는 숙성 중 계속하여 증가하였으며 숙성 140일에는 고식염구는 19.7mg/kr, 저식염구는 13.3mg/kg이었다. 오징어젓의 N-nitrosamine으로는 NDMA만이 검출되었고, 숙성 40일째에 저식염구에 흔적량, 고식염구에 3.8㎍/kg의 양으로 생성되었으며 숙성 중 계속해서 증가하여 57.5∼74.7㎍/kg에 이르렀다. Possibility of formation of carcinogenic N-nitrosamines and changes in their precursors during the fermentation of high salt-fermented squeid, Sepiell maindroni, group with 20% of salt and low salt-fermented squid group with 10% of salt, 6% of ethanol, 6% of sorbitol and 0.5% of lactic acid were investigated. pH during the fermentation of squid changed in the ranges of 5.79∼6.07 and 6.05∼6.21 in low and high salt group, respectively. The contents of nitrite- and nitrate-N during the fermentation were in the ranges 0.75∼1.04 and 1.22∼1.42mg/kg, respectively. Trimethylamine(TMA) was continuously increased during the fermentation and showed 20.1 and 14.9mg% in high and low salt group after 140 days of the fermentation, respectively, while trimethylamine oxide(TMAO) was gradually increased from the beginning until the middle period of fermentation and then was again decreased. Dimethylamine(DMA) was continuously increased during the fermentation and showed 19.7 and 13.3mg/kg in high and low salt group after 140 days of the fermentation, respectively. N-nitrosamines in salt-fermented squid was detected only N-nitrosodimethylamine(NDMA), which its amount was trace in low salt group and 3.8㎍/kg in high salt group on 40 days of the fermentation and then continuously increased in the ranges of 57.5∼74.7㎍/kg in both groups during the fermentation.

내시경을 이용한 관골궁골절 정복술

박대환,이재욱,장경수,송철홍,한동길,안기영 大韓成形外科學會 1998 Archives of Plastic Surgery Vol.25 No.1

Although the zygomatic arch can be employed as a key landmark to the accurate alignment of a displaced zygoma fracture, it has been traditionally avoided because of the need for a bicoronal incision. Exposure of the zygomatic arch by means of the conventional bicoronal incision has several possible disadvantages, including an increased risk of blood loss, alopecia, loss of sensation posterior to the incision, and traction palsy of the facial nerve. Endoscopic-assisted exposure of a zygomatic arch can largely obviate the disadvantages of a bicoronal incision and yield this site accessible to reduction and internal fixation in the routine treatment of displaced zygoma fractures. 9 cases of endoscope-assisted open reduction of zygomatic arch fracture and 3 cases of internal fixation of a moderately displaced zygoma fracture are presented. To accomplish this technique, a rigid 4 mm, 30 degree down-angled endoscope, trocar and cannula, endoscopic forehead lift instrument were used. The postoperative courses were satisfactory with few complications. The use of endoscope in the treatment of zygoma reduction provided an expanded field of vision, direct manipulation of lesions, minimal postoperative scar. In particular, exposure and fixation of the zygomatic arch were performed without the need for a bicoronal incision.