호산구성 간농양 54예의 임상상

강혜련,권혁수,송우정,이상민,김태범,박혜경,장윤석,김윤근,조상헌,민경업,김유영 대한알레르기학회 2004 천식 및 알레르기 Vol.24 No.2

건강식품 바이탈 및 비지놀의 抗疲勞 效果에 관한 연구

정경수,김혜경,김희수,김계양,곽영숙,김학범 충남대학교 약학대학 의약품개발연구소 1993 藥學論文集 Vol.9 No.-

As a result of extensive research efforts on the oriental medicinal herbs, some of their interesting biological activities have been elucidated. In the present study, antifatigue effects of two natural food supplements consisting of oriental herbs, Vital and Vigilor, were investigated using the ICR mice. The mice were fed with antibiotic-free normal mouse feed containing Vital or Vigilor for 14,28, or 31 days and then subjected to forced swim tests. In a test carried out in melting-ice water, Vital and Vigilor significantly increased the exhaustion times of the 28 day-fed mice by 26.9 % (p < 0.01) and 16.2% (p < 0.05), respectively. However, in the other test performed at 15±0.5℃ using 31 day-fed mice, Vigilor failed to increase the exhaustion time significantly (at p< 0.05), while Vital showed antifatigue effect by increasing the swimming time by 29.9% (p<0.01). Neither of Vital nor Vigilor exerted antifatigue effects in a swim test carried out on day 14 after the initiation of feeding. These results suggest that Vital and Vigilor exhert antifatigue effets when administered for a sufficient period of time by enhancing the health of the host animals.

성인에서 발생한 발진성 가성 혈관종증

서상희 ( Sang Hee Seo ),장호선 ( Ho Sun Jang ),목혜수 ( Hye Soo Mok ),김성준 ( Sung Jun Kim ),김병수 ( Byung Soo Kim ),김문범 ( Moon Bum Kim ),오창근 ( Chang Keun Oh ),권경술 ( Kyung Sool Kwon ) 대한피부과학회 2007 대한피부과학회지 Vol.45 No.8

Background: Eruptive pseudoangiomatosis (EPA) is a rare, benign, spontaneously regressing childhood exanthem. It is characterized by the sudden onset of several bright red angioma-like papules surrounded by pale halos with a distinct histopathology from true angiomas. Objective: This study was performed to evaluate the clinical and histopathologic characteristics of EPA occuring in adults. Methods: Ten adult patients who visited Pusan National University Hospital and Mok Hye-SooㆍJang Ho-Sun Dermatology Clinic from March 2005 to September 2006 were evaluated. We prospectively evaluated the sex, age, onset season, past medical history including immunosuppressive abnormalities, systemic disorders and other diseases including allergies. We also investigated the relations of mosquito biting, patients` occupations and outdoor activities to occurrence of EPA. In addition, simultaneous occurrence in family members, the clinical, histopathologic, laboratory findings, disease courses and responses to treatment were evaluated. Based on medical records, photographs and pathologic slides, we retrospectively diagnosed another 20 EPA patients suspected as insect bite from October 2003 to March 2005. The same questions were inquired as for the 10 patients who prospectively underwent evaluation. Results: In the study, female predominance (76.7%) was observed and the average age of onset was 54.2 years. Interestingly, there was no child patient during the period of study. Multiple, 2∼5 mm sized, red angiomatous papules surrounded by pale halos occurred on exposed areas such as the arms (86.7%), legs (50%), and face (46.7%), although it could also occur to a non-exposed area. EPA occuring in adults usually appeared in summer (80%). The mean disease duration was 3.4 weeks. Although EPA spontaneously regressed, it had the potential of recurrence (46.7%). Histopathologic findings showed dilated dermal blood vessels without the evidence of increase in numbers, and perivascular lymphocytes infiltration. Inside the lumen of dermal blood vessels, plump endothelial cells were found. Conclusion: EPA occuring in adults usually happened to exposed sites in summer, so it can be misdiagnosed as insect bite. We suggest that dermatologists should be concerned about EPA in adults and conduct further investigation to have a better understanding of the disease. (Korean J Dermatol 2007;45(8):797∼803)

Lactobacillus plantarum과 Saccharomyces cerevisiae의 상호작용이 채소발효음료에 미치는 영향

김혜자,양차범 漢陽大學校 韓國生活科學硏究所 1994 韓國 生活 科學 硏究 Vol.- No.12

값싼 채소류를 원료로 젖산발효 음료를 제조하기 위하여 선별된 젖산균과 효모의 혼합발효의 가능성을 검토하였다. 채소즙의 발효에 사용될 균주로서 젖산균은 L. palantarum KCTC 3797와 효모균주로는 낮은 pH에서 생육하면서 생육상태가 좋고 향미가 우수한 Saccharomyces sp. J2-b6와 분양균주인 S. cerevisiae KCTC 7193이 혼합발효에 가장 적합하였다. L. palantarum KCTC 3099, S. cerevisiae KCTC 7193, Saccharomyces sp. J2-b6의 최종산도는 각각 1.17%, 0.42%, 0.39%로 다른 분리균주들에 비해 높았으며, L. plantarum KCTC 3099의 lactic acid 생성은 151mM, ethanol 생성은 S. cerevisiae KCTC 7193이 76mM. Saccharomyces sp. J2-b6가 91mM로 나타났다. S. cerevisiae KCTC 7193, Saccharomyces sp. J2-b6를 L. palantarum KCTC 3099와 각각 혼합발효 시킴으로써 L. palantarum KCTC 3009의 단독발효(pH 3.10, 총산도 1.17%)에 비해 최종 pH는 3.57, 4.01로 다소 높아졌으며 최종 산도도 0.75%, 0.58%로 감소되었다. S. cerevisiae KCTC 7193의 접종비율을 다양하게 함으로써 lactic acid와 ethanol의 생성비를 조절할 수 있었고 동시에 30℃에서 7일 이내에 모든 당을 발효시킬 수 있었다. 이때 S. cervisiae KCTC 7193의 접종량을 증가시켰을 때 lactic acid의 생성은 감소한 반면 ethanol양은 증가되었으며 Saccharomyces sp. J2-b6와 L. palantarum KCTC 3099의 혼합발효에서도 유사한 양상을 나타내었다. 또한 접종시간을 달리 함으로써 lactic acid와 ethanol의 최종 생성비를 조절할 수 있었는데 효모를 젖산균보다 24시간 먼저 접종하였을 때가 동시에 접종한 경우나 젖산균을 효모보다 24시간 먼저 접종한 경우보다 ethanol과 lactic acid의 생성비가 훨씬 더 크게 나타났다. Lactobacillus plantarum and yeasts were isolation by screening method from vegetables as carbon sources to increase the effects of mixed culture fermentations. Selected yeast strain which was designated as Saccharomyces sp. J2-b6 grew well at low pH level and produced suitable ethanol with good flavor. Among several yeast strains, Saccharomuces sp. J2-b6 and S. cerevisiae KCTC 7193 were suitable for mixed culture fermentations with L. plantarum KCTC 3099. The amounts of acid produced by L. plantarum KCTC 3099, S. cerevisiae KCTC 7193 and Saccharomyces sp. J2-b6 was 1.17%, 0.42% and 0.39%, respectively. When each of S. cerevisiae KCTC 7193 and Saccharomyces sp. J2-b6 was added to L. plantarum KCTC 3099 independently, the final acidity were reduced to 0.75% and 0.58%, respectively, with a higher final pH(3.57, 4.01), compared to single L. plantarum KCTC 3099 culture (pH 3.10, total acidity 1.17%), By varying the inoculumn size of L. plantarum KCTC 3799 and yeasts in mixed culture, it was possible to manipulate the product ratios of lactic acid to ethanol and was able to ferment all of the sugar. Variation of inoculation time of S. cerevisiae KCTC 7193 and L. plantarum KCTC 3099 produced a significant effect on the end-product ratios. When inoculation of S. cerevisiae KCTC 7193 were preceded than that of L. plantarum KCTC 3099 by 24hrs, a greater proportion of ethanol to tactic acid was formed(lactic acid : ethanol = 99 : 33mM), compared to simultaneous inoculation (119 : 30mM) or inoculation of S. cerevisiae KCTC 7193 24hrs after L. plantarum KCTC 3099 (122 : 18mM). Also, a similar pat tern was observed when Saccharomyces sp. J2-b6 was added to L. plantarum KCTC, 3099 culture (59 : 45mM, 44 : 43mM. 117 : 15mM. respectively).

형제에서 발생한 신성 요붕증

김마리,김덕수,정혜천,박범수,하태선 충북대학교 의학연구소 2001 忠北醫大學術誌 Vol.11 No.1

신성 요붕증은 항이뇨 호르몬(antidiuretic hormone, arginine vasopressin)의 혈중 농도가 높음에도 불구하고 신장이 항이뇨 호르몬에 반응하지 못하여 생기는 유전 질환이다.신장이 항이뇨 호르몬에 반응하지 못하면 신장의 농도 조절 작용과 수분 재흡수의 기능이 상실되어 많은 양의 저장(hypotonic) 상태의 뇨를 체외로 배출하므로써 탈수증에 이르게 된다.저자들은 다음, 다뇨 및 성장 장애를 주소로 내원한 형제에서 임상 검사를 통하여 신성 요붕증을 진단하였다.형제 중 형은 8세 남아로 생후 10개월에 다음, 다뇨 및 발열을 주소로 내원하여 신성 요붕증을 진단 받고 치료를 시작하였으나, 보호자 자의로 약물 복용을 중단하였다.14개월 남아인 동생이 다음, 다뇨 및 성장 장애의 증상으로 내원하여 같은 방법으로 신성 요붕증을 진단받았고, 현재 형과 함께 이에 대한 치료를 받고 있다.저자들은 형제에서 발생한 신성 요붕증을 경험하였기에 문헌 고찰과 함께 보고하는 바이다. Nephrogenic diabetes insipidus is a genetic disease that the kidney cannot respond to a-ntidiuretic hormone in spite of elevated serum antidiuretic hormone.Failure of the kidney to respond to antidiuretic hormone result in decreased function of the kidney of osmore-gulation and water resorption, and therefore nephrogenic diabetes insipidus are present in large amount of hypotonic polyuria, polydipsia and dehydration.The authors experienced two case of nephrogenic diabetes insipidus in brothers who have polydipsia, polyuria and failure to thrive.One 8-year-old boy had been diagnosed as nephrogenic diabetes insipi- dus by clinical test at 7 years ago, but at 32 months of his age, his parents had disco- ntinued his medication.The other 14-month-old boy has been diagnosed nephrogenic di- abates insipidus by same method lately. So, we report two case of nephrogenic diabetes insipidus in brothers with the brief rev-iew of related literatures.

김치로부터 분리한 효모가 생산하는 휘발성 화합물이 김치의 풍미에 미치는 효과

김혜자,양차범,강상모 한국미생물생명공학회 ( 구 한국산업미생물학회 ) 1996 한국미생물·생명공학회지 Vol.24 No.4

김치로부터 분리 동정한 균주들의 방향생성능을 보면 Saccharomyces sp. YK-17, Saccharomyces sp. YK-18, Saccharomyces fermentai YK-19 및 Saccharomyces sp. YH-3 균주는 과실향과 유사한 방향을 생성하였으며, 특히 Saccharomyces fermentai YK-19 균주는 사과향과 더불어 파인애플향을 강하게 생성하였다. 그리고 Pichia media YK-11과 Saccharomyces sp. YK-20 및 Pichia chambardii YH-4 균주는 달콤한 포도주의 향을 생성하였으며, 그외 Debaryomyces sp. Debaryomyces coudertii YK-10, Saccharomyces sp. YK-12 및 Pichia haplophilia YH-5 균주는 알코올 발효취를 생성하였다. 방향성분이 우수한 이들 균주를 starter로 첨가하여 관능검사를 실시한 결과 김치의 신내와 신맛을 제거할 뿐만 아니라 군덕내와 군덕맛을 약화시켜 주었고, 이들 균주 중 Pichia media YK-11, Saccharomyces fermentai YK-19 균주는 과일향에 유사한 상큼한 냄새와 맛을 부여하여 전체적인 기호도를 높이는데 크게 기여함을 알 수 있었다. 특히 Saccharomyces fermentai YK-19 첨가군 김치의 경우 전체적인 기호도에 있어서 나머지 다른 실험군보다 유의적인 차이(P<0.05)로 높게 평가되었다. 분리균주 Saccharomyces fermentai YK-19가 생성하는 휘발성 화합물을 GC로 분석한 결과, 에스테르 6종과 알코올 4종 등 총 10종의 화합물을 동정하였는데 휘발성분 중 사과향으로서 관능적 평가에 기여도가 큰 에스테르 화합물은 ethyl 2-methyl butyrate, ethyl pentanoate, ethyl acetate 등이었다. Eleven strains had been previously isolated from kimchi and identified in our laboratory. The ability of each strain in aroma production was investigated by sensory evaluation. Among them Saccharomyces sp. YK-17, Saccharomyces sp. YK-18, Saccharomyces sp. YH-3 and Saccharomyces fermentai YK-19 produced fruity flavour. Especially, Saccharomyces fermentati YK-19 produced apple and pineapple-like flavours. Pichia media YK-11, Saccharomyces sp. YK-20 and Pichia chambardii YH-4 produced wine-like flavour. Debaryomyces sp. YK-6, Debaryomyces coudertii YK-10, Saccharomyces sp. YK-12 and Pichia haplophilia YH-5 produced alcoholic flavours. Using the good flavour producing strains as starters, various groups of kimchi were fermented, and the sensory characteristics of each group such as odor, taste and total acceptability were evaluated. The acidic odor, moldy odor and taste were reduced by adding starter, while the fresh sourness odor and taste similar to fruity flavour were increased by starter. Comparing with the control group, these odor, taste and total acceptability were increased in the starter-added groups, such as Pichia media YK-11, Saccharomyces sp. YK-17, and Saccharomyces fermentati YK-19. Saccharomyces fermentati YK-19 added kimchi group was higher significangly (P<0.05) than the others at the total acceptability. Volatile compounds of the culture broth of Saccharomyces fermentati YK-19 were analysed by gas chromatography, and 6 species of esters and 4 species of alcohols were identified. Among them, the ester substances which broth largely responsible for the apple-like flavour in the sensory evaluation, were found to be ethyl 2-methyl butyrate, ethyl pentanoate and ethyl acetate.

김치 제조 및 포장방법에 따른 저장성 변화

김혜자,나영아,양차범 漢陽大學校 韓國生活科學硏究所 2000 韓國 生活 科學 硏究 Vol.- No.18

Large packaged Kimchi (bulk product, 3kg, 5kg) and small packaged Kimchi were made with adding development new spice for improving preservation of Kimchi when blending with other sub-material (0.5% of total Kimchi material weight). It was studied pH, total acidity, change of microorganism, change of gas pressure during Kimchi fermentation and sensory properties with various factor for maturation. The change of pH in large packaged Kimchi was shown higher level than other experimental group in cold preserve BB-1 group after 24hrs mature with adding new spice. The same result can be made PA-2 group with new spice, vaccume packing for 4 sec which doesn't have maturation. BB-1 group and PA-2 group are the lowest level in total acidity, large packed Kimchi and small packed Kimchi, separately. As the result of studying changes of microorganism and gas pressure in inner packing, PA-2 group was the lowest in the inner pressure and be shown to inhibit growth of Lactobacillus sp. group and Yeast, to activate growth of Leuconostoc sp. group. relatively. The result of sensory test is the same with change of microorganism. BB∼1 group with 24hrs mature in the preserve container after adding new spice made original Kimchi which had the best taste and odor in large packing. PA-2 group which doesn't have mature, vaccume packing, cold preserve at 4℃ after adding new spice considering sanitation and working efficiency made much more nice result in small packing. In evaluation of total acceptability, experimental groups with adding new spice (PA-2, PB-2) were significantly (P<0.005) highed between CB-2 which mature and packing without new spice.

김치의 제조 및 포장방법에 따른 저장성 변화

김혜자,나영아,양차범 韓陽大學校 韓國生活科學硏究所 2000 韓國 生活 科學 硏究 Vol.- No.18

김치의 보존성 향상을 위하여 개발된 새로운 양념을 김치원료 무게의 0.5%가 되게 다른 부재료 배합시 함께 첨가하여 대포장 김치(벌크 제품, 3kg, 5kg)와 소포장 김치(500g)를 각각 제조하였다. 포장단위에 따라 숙성, 저장 및 포장 조건을 달리하여 각 실험군간의 pH, 총산도, 미생물의 경시적인 변화, 김치발효 중 가스압력의 변화 및 관능검사 등의 특성을 비교 평가하였다. pH의 변화는 발효 28일째에 대포장 김치는 신규양념을 첨가하여 24시간 숙성 후 냉장 보관한 BB-1군에서, 소포장의 경우 신규양념을 첨가하여 숙성시키지 않고 4초간 진공포장한 PA-2 군이 다른 실험군보다 높은 수치를 나타냈으며, 총산도는 대포장 김치에서는 BB-l 군이, 소포장의 경우 PA-2군이 각각 0.79%와 0.78%로 산생성이 가장 낮았다. 포장내의 가스압력 및 미생물 변화를 조사한 결과 소포장의 경우 PA-2군이 타 실험군에 비해 내부압력이 가장 낮았고, 산패의 주요 원인 균주로 알려져 있는 Lactobacillus 屬과 군덕맛과 이취를 생성하는 균주로 알려져 있는 Yeast의 번식이 저해되었고, 김치의 상큼한 맛과 탄산미를 더해주는 Leuconostoc 屬의 번식은 상대적으로 촉진됨을 보였다. 대포장의 경우는 BB-1군이 신맛을 유발시키는 Lactobacillus 屬과 Yeast의 번식 정도가 상대적으로 낮았으며 Leuconostoc 屬의 번식은 상대적으로 높았다. 또한 관능검사 결과도 미생물의 변화와 일치하였는데, 대포장 김치의 경우 신규양념을 첨가하여 저장용기에 담아 24시간 숙성 후 포장한 BB-1군이 자연스럽게 국물이 생성되고 혐기적 환경이 조성되어 김치 고유의 맛과 향미가 가장 잘 유지되었으며, 소포장의 경우는 포장 작업시 위생적인 측면과 작업 효율적인 측면을 고려하여 신규양념을 첨가한 후 숙성시키지 않고 곧바로 진공포장하여 4℃에서 냉장 보관한 PA-2 군에서 김치의 맛과 향미를 월등히 향상시키는 이중 효과를 얻을 수 있었다. 그리고 전체적인 기호도는 신규양념을 첨가한 실험군(PA-2, PB-2)이 신규양념을 첨가하지 않고 숙성 후 포장한 CB-2 군 김치와 유의적인 차이(P<0.05)로 높게 평가되었다. Large packaged Kimchi (bulk product, 3kg, 5kg) and small packaged Kimchi were made with adding development new spice for improving preservation of Kimchi when blending with other sub-material (0.5% of total Kimchi material weight). It was studied pH, total acidity, change of microorganism, change of gas pressure during Kimchi fermentation and sensory properties with various factor for maturation. The change of pH in large packaged Kimchi was shown higher level than other experimental group in cold preserve BB-1 group after 24hrs mature with adding new spice. The same result can be made PA-2 group with new spice, vaccume packing for 4 see which doesn't have maturation. BB-1 group and PA-2 group are the lowest level in total acidity, large packed Kimchi and small packed Kimchi, separately. As the result of studying changes of microorganism and gas pressure in inner packing, PA-2 group was the lowest in the inner pressure and be shown to inhibit growth of Lactobacillus sp. group and Yeast, to activate growth of Leuconostoc sp. group. relatively. The result of sensory test is the same with change of microorganism. BB-1 group with 24hrs mature in the preserve container after adding new spice made original Kimchi which had the best taste and odor in large packing. PA-2 group which doesn't have mature, vaccume packing, cold preserve at 4℃ after adding new spice considering sanitation and working efficiency made much more nice result in small packing. In evaluation of total acceptability, experimental groups with adding new spice (PA-2, PB-2) were significantly (P<0.005) highed between CB-2 which mature and packing without new spice.

김치의 양념조성 변화에 의한 보존성 증진 효과

김혜자,양차범 漢陽大學校 韓國生活科學硏究所 1999 韓國 生活 科學 硏究 Vol.- No.17

Replacement of sugar and monosodium glutamate with complex seasoning (mixture of glucose, starch, citric acid and dietary fiber) on storage stability of Kimchi was investigated. The changes in pH, total acidity, reducing sugar and ascorbic acid, sensory properties and microorganism of Kimchi were compared to control during fermentation. The pH changes during fermentation showed a little differences between the two groups while the acidity of complex seasoning group was lower than the control group. Particularly, addition of complex seasoning prolonged optimum ripening time of Kimchi by two-fold compared to control group. The content of reducing sugar in two experimental group was decreased abruptly after 15 days fermentation and then decreased slowly as the acidity of Kimchi increased. The change of reducing sugar during Kimchi fermentation were more in complex seasoning group. The ascorbic acid showed less decrease in complex seasoning group than control group during fermentation. The content in former two times than the latter at 30 days fermentation The microbial changes in two experimental group were found a little difference between total microorganism flora and Leuconostoc sp. However, the growth of Lactobacillus sp which was main acidifying microorganism for Kimchi fermentation was inhibited by approximately 10 times by complex seasoning addition. The sensory characteristics of sourness taste, texture and appearance, and total acceptability showed higher in complex seasoning group than control group, especially more after 15 days fermentation.

UV-TiO₂광촉매 반응기를 이용한 미생물의 살균효과

김시욱,이정섭,정해광,박열,윤성명,유진철,이범규,이인화,박진열 조선대학교 환경공해연구소 1998 環境公害硏究 Vol.14 No.-

UV-TiO_(2) 반응기를 이용하여 Escherichia coli와 Aspergillus oryzae var. oryzae의 살균효과를 측정하였다. 254 ㎚에서 최대 14 watt의 자외선 방출량을 내는 램프를 원형 Pyrex유리관 중앙에 설치하였고 TiO_(2)는 석영관에 박막증착(Thin Film Coating)된 형태와 슬러리 형태로 나누어 회분식으로 살균정도를 측정하였다. E. coli에 대한 살균력은 1.7× 10^(7) cells/㎖에 대해 5분간 자외선 조사를 하였을 경우 2.0× 10^(2) cells/㎖으로 감소하였고, 자외선 조사와 함께 슬러리 형태의 TiO_(2)를 첨가하였을 경우에는 3.4× 10 cells/㎖으로, 자외선 조사와 함께 TiO_(2)가 석영관에 박막증착된 경우에는 7.6× 10^(2) cells/㎖으로 감소하였다. 한편 위와 같은 조건에 유리관 하부에서 기포를 주입후 11분 동안 자외선을 조사시킨 경우에는 1.3× 10^(2) cells/㎖으로, 자외선 조사와 함께 슬러리 형태의 TiO_(2)를 첨가하였을 경우에는 1× 100 cells/㎖으로, 자외선 조사와 함께 TiO_(2)가 박막증착된 경우에는 7.9× 10 cells/㎖을 나타내었다. 결국 UV-TiO_(2) 반응기에 사용되는 TiO_(2)가 슬러리 형태일 때 최대 살균효과를 나타내었으나 기포가 첨가되었을때는 오히려 살균에 장애를 받는 것으로 나타난 반면 석영관에 박막증착된 경우에는 기포가 첨가되는 것이 살균에 효과적인 것으로 관찰되었다. The killing effect of UV-TiO_(2) photocatalytic system on the Escherichia coli DH5-慣 and Aspergillus oryzae var. oryzae (KCTC 6095) was studied. The UV lamp which emits maximum 14 watts at 254 nm was set on the center of pyrex round glass tube. Two types of TiO_(2), one of which is slurry and another which is thin film coated form, were used to determine the killing effect. When UV was irradiated to 1.7 * 10^(5) cells/??of E. coli for 11 min, the living cell number decreased to 4.0 * 1.0^(0) cells/?? The effect of UV system together with slurried TiO_(2) was less than 1 cells/?? whereas that of UV-coated TiO_(2) system decreased to 7.1 * 10^(3) cells/?? To study the effect of bubble on the killing of microorganisms, air was bubbled to the bottom of glass tube. When 1.7 * 10^(5) cells/??were exposed to UV for 11 min in combination with air bubble, the living cell number decreased to 1.3 x 10^(2) cells/?? In the same condition except the addition of slurried TiO_(2), the living cells were 1 * 10^(2) cells/?? However, more cells could be killed by the system which consists of UV, coated TiO_(2), and air bubble (7.9 * 10^(1) cells/??. From these results, it was found that UV-slurried system is the most effective one, but its killing effect is not stimulated by air bubble. However, bubbling was very effective in the UV-coated TiO_(2) system.