• 제목, 요약, 키워드: babA2

검색결과 34건 처리시간 0.034초

Helicobacter pylori babA2 Positivity Predicts Risk of Gastric Cancer in Ardabil, a Very High-Risk Area in Iran

  • Abdi, Esmat;Latifi-Navid, Saeid;Yazdanbod, Abbas;Zahri, Saber
    • Asian Pacific Journal of Cancer Prevention
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    • v.17 no.2
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    • pp.733-738
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    • 2016
  • Background: Ardabil, a Northwestern province of Iran, was found to have the highest rate of gastric cancer (GC) in the country (ASRs = 51.8/100,000 for males and 24.9/100,000 for females) and one of the highest gastric cardia cancer rates in the world. The aim of the present study was to assess the associations of the cagA and babA2 status of Helicobacter pylori with GC in the Ardabil population. Materials and Methods: A total of 103 patients with non-atrophic gastritis (56) and GC (47), who underwent endoscopy at the Imam Khomeini Hospital in Ardabil, were assessed. The status of 16S rDNA, cagA and babA2 genes was determined using PCR and histopathological assessment was performed. Results: The following genotypic frequency was observed: cagA+ (50.6%), cagA-(49.4%), babA2+ (26.5%), babA2- (73.5%) cagA+/babA2+ (19.3%), cagA-/babA2+ (7.2%), cagA+/babA2-(31.3%), cagA-/babA2-(42.2%). Although the frequency of the cagA+, cagA+/babA2+ and cagA-/babA2+ genotypes in patients with GC (55.6%, 25.9%, and 14.8%, respectively) was higher than in those with NAG (48.2%, 16.1%, and 3.6%, respectively), the difference did not reach significance. In contrast, the presence of the babA2 gene (40.7% vs 19.6%) significantly increased the risk of GC; the age-sex-adjusted odds ratio (95% confidence interval) was 5.068 (1.506-17.058; P=0.009), by multiple logistic regression. Conclusions: It is proposed that the H. pylori babA2 positivity might be considered as an important determinant of GC risk in Ardabil.

Helicobacter pylori 감염 소아에서 유전형과 위점막 림프구 (Association between Genotypes and Gastric Mucosal Lymphocytes in Helicobacter pylori-infected Children)

  • 염혜원;조민선;이미애;서정완
    • Pediatric Gastroenterology, Hepatology & Nutrition
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    • v.12 no.2
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    • pp.140-149
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    • 2009
  • 목 적: H. pylori는 소아기에 감염되어 대부분 무증상으로 지내나 소수에서 위장질환을 일으킨다. 정확한 기전은 아직 밝혀지지 않았으나 세균의 병독성 인자, 숙주 인자, 환경 인자가 복합적으로 작용한다. 소아에서 H. pylori 유전형과 임상질환의 연관성은 지역과 인종에 따라 다양하고 위점막 림프구에 관한 연구도 일치된 보고가 없다. 이에 H. pylori 감염 소아에서 H. pylori 유전형과 위점막 림프구의 상관성을 알아보고자 하였다. 방 법: H. pylori 감염 소화궤양군 10명과 H. pylori 감염 위염군 15명에서 채취된 후 냉동보관 되었던 위전정부 생검 조직에서 DNA를 분리하고 cagA, cagE, vacA, babA2의 특이적인 시발체로 중합효소연쇄반응을 시행하여 H. pylori 유전형을 분석하였다. 유전형과 임상질환, 조직 소견 및 위점막 림프구의 상관성을 비교하였다. 결 과: H. pylori 유전형 중 cagA 양성률은 80%, cagE 양성률은 60%였다. vacA는 s1m1이 84%, s1m2가 16%였으며 babA2 양성률은 88%였다. 가장 흔한 유전형 조합은 cagA+/vacA s1m1+/babA2+ 조합으로 68%에서 관찰되었다. cagA, cagE, vacA, babA2의 유전형에 따른 임상질환과 조직 소견 및 CD3, CD4, CD8 T세포 수와 CD20 B세포 수는 점막 고유층과 상피세포 내 모두에서 유의한 차이가 없었다. 결 론: 소아 H. pylori 감염에서 cagA, cagE, vacA 및 babA2 유전형과 위점막 림프구는 유의한 상관성이 없었다. 향후, H. pylori가 숙주의 면역을 회피하고 지속적으로 살아남아 다양한 위장질환을 일으키는 병인을 규명하기 위해 H. pylori 감염 소아를 대상으로 위점막 면역반응에 대한 대단위 연구가 필요하다.

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Helicobacter pylori에 감염된 소아의 위점막에서 Lewis 항원의 발현 (Expression of lewis antigen in gastric mucosa of children with Helicobacter pylori infection)

  • 정주영;임성직;한태희
    • Pediatric Infection and Vaccine
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    • v.14 no.1
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    • pp.97-103
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    • 2007
  • 목 적 : Lewis b($Le^b$) 항원과 BabA 단백은 H. pylori가 위점막에 부착하는 것과 연관이 있는 것으로 알려져 있다. 소아에서 H pylori 감염에 대한 위점막의 면역 반응은 성인에서의 반응과 차이가 있을 것으로 추정되지만 Le 항원의 발현에 관한 연구는 매우 드물다. 이에 저자들은 국내 소아 H. pylori 양성 환자의 위점막에서 Le 항원의 발현 양상을 알아보기 위하여 본 연구를 시행하였다. 방 법 : 2002년 1월부터 2004년 1월까지 상부 위장관 증상 때문에 소아과를 방문하여 내시경 검사를 시행받은 소아 환자를 대상으로 하였다. 위전정부에서 최소한 2개 이상의 조직 검체를 생검하여 CLO 검사와 조직 특수 염색(Warthin-starry) 검사를 각각 시행하여 모두 양성인 경우에 H. pylori에 감염된 것으로 판정하였다. H. pylori 양성 35명과 H. pylori 음성 19명의 위점막 파라핀 조직에서 DNA를 추출하여 cagA, babA2 특이 시발체를 이용하여 PCR을 시행하였다. 위점막 생검 조직을 대상으로 $Le^a$, $Le^b$, $Le^x$$Le^y$ 항체를 사용하여 면역조직화학적 염색을 시행한 다음 각각의 Le 항원의 발현 정도를 평가하였다. 결 과 : H. pylori 양성 환자에서 $Le^a$ 항원은 60%(21명/35명), $Le^b$ 항원 97%(34명/35명), $Le^x$ 항원 88%, $Le^y$ 항원은 100%에서 발현이 확인되었다. H. pylori 음성 환아군에서는 $Le^a$, $Le^b$, $Le^x$$Le^y$ 항원이 각각 52%, 100%, 89%, 100%에서 발현되었다. H. pylori 양성 유무에 따른 $Le^b$ 항원 발현의 차이는 없었다. CagA 및 babA2 유전자는 H. pylori 양성 환자군 중 각각 65.7%(23명/35명), 25.6%(8명/35명)에서 확인되었다. Lewis 항원들의 발현에 따른 H. pylori 감염, cagA 양성 및 babA2 양성율의 차이는 없었다. 결 론 : 국내 소아의 위점막에서 높은 $Le^x$$Le^y$ 항원의 발현율을 확인할 수 있었으나 H. pylori 감염 및 babA2의 양성 여부와는 관련이 없었다. Lewis 항원 이외의 다른 점막 수용체들과 세균 독소들에 대한 지속적 연구가 필요할 것으로 생각된다.

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한식식당의 판매 식단 실태에 관한 연구 (A Study of Commercial Menu on Korean Style Restaurant)

  • 문현경
    • 대한가정학회지
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    • v.32 no.1
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    • pp.151-164
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    • 1994
  • This research was conducted to survey kinds and frequencies of side dishes served in commercial Korean style restaurant in some part of Korea. The results were summerized as follows: 1. The average number of side dishes in Tang(Korean soup) was 3.3 that is Bae-chu Kimchi. Si-Kum-chi namul, Moeng-ran jeot and O-jing-o jeot in ordering frequencies. 2. In Chigae(stew) and Pi-bim bab(mixed rice including Sot bab) the average number of side dishes was about 4 Jungol and that of Jim was from 3 to 5 and the kinds of side dishes were variety of menu items. 3. Meons (noodles) were served with 1 or 2 kinds of side dishes those based of Bae-chu Kimchi and added 1 Kind of side dish. 4. Han-jeong-sik (Korean style full course meny) was served with 16 kinds of side dishes averge it was consisted of Bab(steamed rice) side dishes such as U-gu-zi guk(vegetable soup) Deun-jang chigae (fermented soy stew) Hong-o jim (fish stew) Go-sa-ri namul Pulgogi Ho-bak jeon, Beon-sut bokum Yuk hoi Bae-chu kimchi Mung-ran jeot Sae-u tuikim and Gam-ja tuikim in ordering frequences.

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팥을 이용한 밥의 조리과정 변화 연구 - 근대 이후 조리서를 중심으로 - (A Study on Changes in the Cooking Process of Red Beans Used to Prepare Bab in Cooking Books Written during Last 100 Years)

  • 이경란
    • 한국식품영양학회지
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    • v.22 no.4
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    • pp.678-686
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    • 2009
  • The purpose of this study was to investigate changes in the cooking process of red beans used to prepare Bab (cooked rice) in cooking books published from late 19th century to the present. There are 3 different types of Bab that use red beans; Jungdeungbab, Patbab and Patsura, and cooking process vary between different cooking books. For making Jungdeungbab, one method is to cook the red beans in the water first, and then only the water, after draining the cooked red beans, is used to cook rice. The other method is to smash the cooked red beans and collect the water that passes through the smashed red beans to cook the rice. For Patbab, 2 cooking methods were found. One is to cook the whole red beans first and then to add them to the rice for cooking. Another method is to break the red beans into two pieces and mix them with rice and cook them together. Patsura is the red bean used to prepare the Bab offered to Kings during the Chosun dynasty(1392~1910). The cooking process of Patsura is similar to both Jundeungbab and Patbab. In Ijogungjeongyoritonggo(1957), the cooking method of Patsura is similar to that of Patbab; breaking red beans into two pieces and then mixing them with rice and cooking them together. Another method, which is similar to Jungdeungbab, is found in Ijogungjeongyoritonggo(1957) and Hangukyoribaekguasajeon(1976). In Ijogungjeongyoritonggo(1957), the cooking method is to cook the red beans first and then squeeze them after putting them into a sack and then using the extract to cook rice. In Hangukyoribaekguasajeon(1976), the red bean is prepared by first cooking red beans in water, and then only the water, after draining the cooked red bean, is used to cook rice. In further studies, the cooking procedures used in the previous period of the late 19th century should be examined.

호산춘양조에 관한 문헌적 고찰 (A Bibliographical Study on the Manufacturing Procedure of Hosanchun)

  • 남궁석;이성우;배상면
    • 동아시아식생활학회지
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    • v.2 no.1
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    • pp.133-138
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    • 1992
  • The research on the manufacturing procedure of Hosanchun jun in the classical literature(17 kinds) showed that the most usually brewed rice wine in it is the 3rd step rice wine, which is brewed by adding rice wine base to it at the intervals used quantity are as follows. Nonglutinous rice(88.2%), flour(82.3%), and nu-ruk(100%) are used in the 1st step of brewing, and nonglutinous rice(82.3%), glutinous rice(17.6%), flour(23.5%), and nu-ruk(11.3%) are used in the 2nd sep, and glutinous rice, flour, and 3rd step of brewing. The grains are used in the form of -paste(88.2%) in the 1st, and in the form of paste(64.7%) and steamed water-soaked rice(sul-bab)(29.4%) in the second step, and sul-bab(64.7%) in the 3rd step of brewing. Nu-ruk is used in small quantity in the 3rd step but it is used I somewhat larger quantity in the 2nd step of brewing.

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음식의 1인1회 분량을 적용한 청소년의 권장식사패턴 고안 (Revision of the Target Pattern based on Single Serving Size of Dishes for Korean Adolescent Meal Plan)

  • 박미진;김영남
    • 대한지역사회영양학회지
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    • v.20 no.1
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    • pp.21-29
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    • 2015
  • Objectives: Maintaining a balanced diet is very crucial for adolescents. However, adolescents, who may have a short notion about the amount of food, find it difficult to plan daily meals by applying the target pattern proposed by the Korean Nutrition Society. This study was carried out to revise the target pattern based on cooked dishes instead of raw material food groups as an easier way for Korean adolescents to plan their meals. Methods: Target pattern for Korean adolescents were revised based on the following: $1^{st}$, categorize dish groups, $2^{nd}$, calculate representative values of each dish based on the adolescent' intake amount. $3^{rd}$, assign the recommended number of intake for each dish. Validity of the target pattern for Korean adolescent meal plan was examined by the energy content, energy contribution ratio, and NAR & INQ of nutrients. Results: The 11 dish groups categorized were bab; gook tang gigae; side dishes of meat, fish, egg, legume, kimchi, vegetable, seaweed; and between meal of fruit, and milk dairy product. Based on the representative energy values, recommended number of intake were assigned to each dish. For boys, bab and gook tang gigae: 3 each; meat, fish, egg, and legume: 1 each; kimchi and vegetable: 3 each; seaweed: 1; fruit and milk dairy product: 2 each were assigned. For girls, bab and gook tang gigae: 2 each; meat, fish, egg, and legume: choice of 3 dishes, 1 each; kimchi and vegetable: 3 each; seaweed: 1; fruit and milk dairy product: 2 each were assigned. Energy contents, energy contribution ratio of carbohydrate, protein, and fat for boys and girls were in adequate range. The NARs were 1.0 and INQs were ${\geq}1.0$ for all nutrients examined. Conclusions: Revised dish-based, instead of food-based adolescent target patterns for boys and girls were easier and a valid way of Korean adolescent meal planning.

MPEG-4 Shape Decoder의 적합성 검사 (Conformance Test for MPEG-4 Shape Decoders)

  • 황혜전;박인수;박수현;이병욱
    • 한국통신학회논문지
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    • v.25 no.6B
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    • pp.1060-1067
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    • 2000
  • MPEG-4 영상압축 방식은 객체지향적이다. 기존의 H.261, MPEG-1, MPEG-2에서 화면 전체를 부호화 해주는 것과 달리 MPEG-4에서는 한 화면을 물체, 배경 등 여러 객체들로 나누어 각각의 객체를 따로 부호화한다. 이렇게 전송된 객체들은 수신 단말기에서 다시 합성하여 완성된 화면으로 보여준다. MPEG-4의 형상 부호화는 화면에서 visual 객체에 해당하는 부분만을 부호화 해주는 부분이다. 본 논문에서는 MPEG-4 디코더가 형상 복호화의 표준 규격을 따르는지를 시험하는 방법을 제안한다. 본 논문은 BAB type을 결정하는 mode 복호화의 모든 경우와 Context-based Arithmetic 복호화의 Context computation에 대한 모든 경우에 대해 확인하는 방법을 제안하였다.

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경주.포항지역 거주민의 한국 전통음식에 대한 인식 및 지식에 관한 연구 (Awareness and Knowledge on Korean Traditional Food among the Residents in Gyeongju & Pohang Area)

  • 하동현;권미영
    • 한국조리학회지
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    • v.15 no.2
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    • pp.17-30
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    • 2009
  • 본 연구는 경주 포항지역 거주민을 대상으로 한국 전통음식에 대한 인식 및 지식 정도를 살펴보고, 지역 거주민들에게 한국 전통음식에 대해 올바르게 인식하도록 함으로써 한국 전통음식을 계승, 발전시키기 위한 방안을 모색하는데 있다. 본 연구는 모집단의 표본추출방법으로 경주와 포항지역 거주민을 대상으로 설문을 실시하였으며, 설문지는 총 500부를 배포하여 468부(회수율 93.6%)를 회수하였고, 응답이 불성실한 설문지 16부를 제외하고 경주지역이 227부, 포항지역이 225부로 총 452부(90.4%)를 통계 처리하여 분석에 이용하였다. 연구결과, 첫째, 남성들은 대체적으로 일품 요리를 선호하였으며, 여성들은 김치, 밥, 죽, 국수 등의 음식을 선호하였다. 둘째, 경상북도 경주 포항지역 거주민들이 가장 대표적으로 생각하는 한국 전통음식은 단연 '김치', 불고기, 비빔밥의 순으로 나타났으며, 셋째, 한국 전통음식에 대한 긍정적 인지도를 살펴본 결과, 남성에 비해 여성의 전통음식에 대한 인지도가 높은 것으로 나타났다. 마지막으로 대응일치분석을 통해서 한국 전통음식 요인과 연령/교육 수준/월평균 소득 간의 상호 관련성을 알아보았다. 이런 결과에 기초하여 한국 전통음식은 대중화되어 보다 친숙하고 보편적인 음식으로 빠르게 변해야 하며, 변화하는 입맛에 따라 다양한 전통음식과 관련된 다양한 상품 개발이 필요한 것으로 사료된다.

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서울 거주자를 대상으로 한 외식에 관한 조사연구 (A Study on the Survey of the Meals outside Home in Seoul)

  • 안숙자
    • 한국식품조리과학회지
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    • v.1 no.1
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    • pp.82-93
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    • 1985
  • An investigation was conducted on Seoulites' meals outside home by age group and sex, and the resultant findings are as follows: 1. To effectively conduct this survey were taken 201 teen males, 242 teen females, 202 young males, 232 young females, 219 men and 195 women. 2. For the kinds of meals they have outside home, breakfast forms 0.7%, lunch 35.7%, supper 22.2%, and snacks 14.4%. 3. Men subjects "lunch out everyday" by 39.9%, young males by 30.7%, and young females by 29%. 4. The reason why they lunch out indicates "convenient" by 37.4%, "carrying a lunch box is inconvenient" by 21.2%, "hard to prepare the lunch box" by 12.9%. 5. Regarding the favorite food taken for lunch, almost all the men prefer Korean food by 73.9% 6. Ra Myun and noodle occupy the highest Percentage of young females by 79.3% ; Chinese food the highest percentage of women by 27.7%, but the lowest percentage come from Japanese food by 1.1%. 7. The preference of kinds of food when having a meal outside home is ascribed to "prefer"by 50~75.7%, the highest percentage of all. 9. The price they pay for lunch outside home amounts to less than 900 wons in teens and young males 1, 000~2, 000 wons in men and women. The price of a meal outside home per capita a day, when taken by family unit, averages to 3, 694 wons. For the number of meals outside home, "more than once a month" forms 41.7%. 9. On the mooted points raised when having a meal outside home, "unsanitary' forms 36.7%, "expensive in prices" 26.1%, "lack of nutritution" 10.6%. 10. Teen males, when viewed from food preference for lunch outside home, take Ra Myun, Ddokbokki, Chinese noodle, while teen females, Ddokbokki, bread, Chinese noodle: young males, Sundubu Baekban, Bibim Bab, Ra Myun, Yokge Jang; young females, Sundubu Baekban, pork cutlet, Bibin Bab: men, Solnone Tang, Daenjang Chikae, Baekban, Kalbi Jongsik Bibim Bab : women, Bulkogi Jongsik, Neang Moyn, and Chinese noodle. 11. When seen from the nutrition of meals taken outside home, the prices of noodle and boiled rice range from 600 to 1, 000 wons, while their energy ranges from 407 to 745 kcal, Protein from 14.2 to 30.3g. On the other hand, the Price of western food averages to 1, 900~2, 500 wons, while its energy ranges from 1, 061 to 1, 129 kcal, proteio from 45.9 to 72.9g. It is revealed that noodle or boiled rice is not nutritious enough to be taken as a meal.s revealed that noodle or boiled rice is not nutritious enough to be taken as a meal.

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