• Clinical and Experimental Pediatrics
• /
• v.46 no.12
• /
• pp.1224-1229
• /
• 2003

Purpose : Bacterial meningitis is a serious disease, especially in the neonatal period, and it carries a significant degree of mortality and morbidity. Group B streptococcus(GBS) is a common cause of neonatal bacterial meningitis. The purpose of this study was to evaluate the clinical manifestations, treatment results and complications of GBS meningitis. Methods : We analyzed 29 cases retrospectively who had been admitted to the pediatric ward or NICU in Asan Medical Center from May 1990 to January 2002. They had proven GBS in culture or latex agglutination test in CSF. Results : The male to female ratio was 1 : 1.9. There were two cases of early onset type and 27 cases of late onset type. All cases had normal birth weight with full term at delivery. The perinatal predisposing factors were premature rupture of membrane(two cases), and maternal colonization(two cases). The most common presenting symptoms were fever and irritability. Associated diseases were GBS sepsis(21 cases). There was relatively high sensitivity to penicillin derivatives. There were abnormal brain CT or MRI findings in 16 cases(64%), such as infarction, encephalomalatic change, effusion, hydrocephalus, hemorrhage and abscess. The intensive care unit admission rate and the incidence of DIC were higher in the group with complications. Two cases were discharged against advice. Conclusion : We recommend early detection and active treatment in Group B streptococcal meningitis to improve the prognosis.

• Journal of the Society of Cosmetic Scientists of Korea
• /
• v.35 no.4
• /
• pp.301-307
• /
• 2009

In the previous study, we evaluated and reported about the anti-oxidative activities of extract/fraction of Castanea crenata leaf. Extract/fraction of Castanea crenata leaf showed excellent free radical scavenging activity, cell protective activity and inhibitory activity on tyrosinase and elastase. In this study, in order to investigate the stability of cream containing 0.2 % Castanea crenata ethyl acetate fraction. pH, viscosity, and absorbance were measured under 4 different temperature ($4^{\circ}C$, $20^{\circ}C$, $37^{\circ}C$, $45^{\circ}C)$ and under the sun light at 2 weeks intervals for the 8 weeks. The variations on pH and viscosity of all experimental creams were similar to control cream. The absorbance variation of extract from experimental cream at 353 nm was in the order: under the sun > $45^{\circ}C$ > $37^{\circ}C$ > $20^{\circ}C$ > $4^{\circ}C$. It shows that ethyl acetate fraction in the cream can be oxidized under the sun. The bad smell and discoloration were not shown. Also, physical changes as creaming and cohesion were not shown. Also, transepidermal water loss (TEWL) and water contents in skin were measured. The cream containing Castanea cranata leaf extract was applied to the right lower arm. After 120 min, TEWL of parts was decreased as 29.7 % (experimental cream) and 5.4 % (control cream) respectively. And the water contents in skin were increased 22.6 % (experimental cream) and 24.7 % (control cream) respectively. It was confirmed that a cream containing ethyl acetate fraction of Castanea crenata leaf shows the superior moisturizing effect. The results showed that Castanea crenata leaf extract could be used as a new active ingredient for anti-aging cosmeceuticals.

• The Korean Journal of Food And Nutrition
• /
• v.26 no.4
• /
• pp.850-856
• /
• 2013

This study was conducted to determine the effects of physical treatments for quality of wet noodles. Noodles were being tried with a microwave (for 1 min), an autoclave (for 30 or 50 min), and both autoclave and microwave (for 30/1 min or 50/1 min). The results showed that the pH levels were slightly decreased after treatments of autoclave and autoclave/microwave. The moisture contents were considerably decreased as compared to the control except autoclave (50 min). After all treatments, the lightness was decreased in all samples, but, redness was increased (except microwave) and the yellowness was increased after autoclave (50 min) and autoclave/microwave (50/1 min). Texture was increased as compared to the control except microwave. In the sensory evaluation, the noodles treated with microwave, autoclave (50 min), and autoclave/ microwave (50/1 min) showed a high score in overall preference. From these results, both the autoclave and microwave methods can be applied to the wet noodles without diminishing its quality to a great extent.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.31 no.4
• /
• pp.629-635
• /
• 2002

This study was performed to develop low-fat comminuted sausages (LFSs, < 3%) manufactured with 1% single (Konjac flour, KF; kappa-carrageenan, k-CN and Locust bean gum, LBG) or mixed hydrocolloids and to select the best combination which had similar textural characteristics to those with regular-fat (~25% fat) control. In experiment 1, LFSs were formulated with each 1% hydrocolloid, smoked and cooked to an internal temperature of 71.7$^{\circ}C$. The pH range of LFSs was 6.29 to 6.34 and approximately 23~24% of fat was removed in the final products, resulting in the higher moisture and protein contents (%) in LFSs, as compared to regular-fat control. No differences (p>0.05) in cooking loss (CL, %), expressible moisture (EM, %), and hunter color values (L, a, b) were observed with the addition of each 1% hydrocolloid. However, LFSs containing 1% k-CN had textural hardness values similar to those with low-/regular-fat controls, whereas LFSs having either KF or LBG had similar cohesiveness values to those with regular-fat counterpart. Tn experiment 2, two or three mixed hydrocolloids were added to the low-fat sausage formulation. The addition of mixed KF+LBG (KLL) and KF+CN+LBG(KCL) reduced EM and textural hardness values, as compared to low-fat control. Among the treatments, LFSs containing two or three combinations of CN with KF or/and LBG had similar textural characteristics to those with regular-fat control. These results suggested that multiple addition of CN with other hydrocolloids (KF or LBG) for the replacement of fats in LFSs would be recommended for the proper functional and textural properties.

• Korean Journal of Clinical Laboratory Science
• /
• v.49 no.4
• /
• pp.390-394
• /
• 2017

Unexpected antibody screening and identification tests are highly important in the prevention of hemolytic transfusion reactions. Therefore, it is highly recommended to perform unexpected antibody screening test in all transfusion candidates. Here, the frequency and distribution of unexpected antibodies identified in Jeju for the past 3 years were evaluated. Between Jan 2014 and Dec 2016, unexpected antibody screening test was performed for 10,360 sera of transfusion candidates in Jeju general hospital using a column agglutination method with the Ortho BioVue system (Ortho-clinical Diagnostics, Raritan, NJ, USA). Eighty-seven (0.84%) of 10,360 cases that underwent unexpected antibiotics screening showed positive results. Among them, unexpected antibodies were identified in 41 cases (0.40%). Unidentified antibodies were detected in 8 cases (19.51%) and autoantibodies were detected in 3 cases (7.32%). The anti-E antibody included in warm antibodies were detected most frequently in 8 cases (19.51%); 6 cases (14.63%) of anti-E + anti-c antibody and 3 cases (7.32%) of $anti-Le^a+anti-Le^b$. $Anti-Le^a$ and $anti-Le^b$ antibodies were detected in 2 cases (4.88%), respectively. The anti-D, $anti-Di^a$, $anti-Fy^b$, $anti-Jk^a$, $anti-Jk^b$, anti-M and anti-P1 were detected in 1 case (2.44%). Complex antibodies were detected in 1 case (2.44%) in anti-C+anti-D and anti-E+anti-c+$anti-Jk^b$, respectively. In this study, we analyzed the frequency and distribution of unexpected antibodies in one general hospital for the past 3 years. However, there has been a general increase in multicultural families and foreign workers in Jeju, and it would be a meaningful study to compare the frequency and distribution of unexpected antibodies.

• Food Science of Animal Resources
• /
• v.25 no.2
• /
• pp.141-148
• /
• 2005

This study was conducted to evaluate physicochemical and textural properties, and antimicrobial effects of low-fat comminuted sausages manufactured with sodium lactate $(3.3\%,\;SL)$ and various levels $(0.1\~0.3\%)$ of grapefruit seed extract (GSE, DF-100) during refrigerated storage for 10 weeks. Low-fat comminuted sausages (LFCS) has pH ranges of $6.09\~6.26,\;74\~76\%$ moisture, $<3\%\;fat,\;16\~17\%$ protein. The addition of SL $(3.3\%)$ and GSE with various levels $(0.1\~0.3\%)$ didn't impair water holding capacity (WHC), vacuum purge (VP) and Hunter color values (L, a, b). LFCS containing SL $(3.3\%)$ increased hardness and chewiness, whereas most TPA values were not affected by the addition of various levels $(0.1\~0.3\%)$ of GSE. LFCS containing $0.2\%\;or\;0.3\%$ GSE retarded the microbial growth of Listeria monocytogenes(LM). The addition of $0.3\%$ GSE in LFCS showed similar antimicrobial effect to $3.3\%$ SL, which kept $10^3 CFU/g$ until 10 weeks of refrigerated storage. Yellowness, VP and cohesiveness tended to be increased with increased storage time. These results indicated that the addition of $0.3\%$ GSE as a replacer for synthetic particularly paI1icuiarly inhibited the microbial growth of LM, resulting in antimicrobial effect similar to those of $3.3\%$ SL treatment without quality defects.

• Korean Journal of Food Science and Technology
• /
• v.39 no.6
• /
• pp.663-668
• /
• 2007

This study evaluated the microbial, nutritional, and rheological changes in potatoes, during storage at room, low, and freezing temperatures for 6 months. No significant changes in total aerobic plate counts were observed for any of the samples in the assessment of microbiological quality changes. For the 4 types of frozen potatoes, yeasts and molds were not found until 24 weeks. The sugar contents of the potatoes stored at room and low temperature ($10^{\circ}C$) increased during the first 4 weeks of storage, but then decreased rapidly thereafter; while those in the frozen potatoes did not change significantly throughout the 48 weeks. The vitamin C, B1, and B2 contents of the potatoes stored at room and low temperature had decreased significantly after 4 weeks of storage, however, the levels in the frozen potatoes did not change rapidly. The weight, volume, and hardness of the frozen potatoes changed much less as compared to the potatoes stored at room and low temperature over the 48 weeks of storage. Finally, the cohesiveness of all the samples, except for the frozen mashed potatoes, did not change during storage.

• Polymer(Korea)
• /
• v.30 no.6
• /
• pp.498-504
• /
• 2006

A suspension polymerization of styrene In aqueous phase was employed to study if polystyrene particles ranging from 1 to $20{\mu}m$ can be produced. Hydrophobic silica was selected as a stabilizer and azo-bisisobutyronitrile (AIBN) as an initiator. Polymerization reaction was carried out at a selected temperature in the range of $65{\sim}95^{\circ}C$. Stabilizer concentration was varied from 0.17 to 3.33 wt% compared to the water while the concentration of the initiator was raised from 0.13 to 6.0 wt% compared to the monomer. Dispersion of hydrophobic silica into the water phase was achieved by precise control of pH. Optimum dispersion of silica was obtained at pH 10. Average particle diameter decreased with increasing amounts of stabilizer concentration initially, exhibiting the minimum average diameter at 1.67 wt% of stabilizer concentration, after which it started to Increase. It is speculated that an excessive presence of stabilizer encouraged a secondary reaction in the reaction medium, which led to particle agglomeration, and as a result an increase in average particle diameter. Molecular weight was found to be independent of stabilizer concentration between 0.13 and 1.00 wt% whereas, it increased when stabilizer concentration exceeded 1.67 wt%. Variation of molecular weight was probably caused by the reduced activity and efficiency of initiator due to the high concentration of silica, and the secondary reaction in the reaction medium, as well. An increase in the Initiator concentration and/or reaction temperature resulted in an increase in both reaction rate and particle diameter. Consequently, we have confirmed that spherical polystyrene particles with $1{\sim}20{\mu}m$ in diameter can be prepared by careful selection of the concentration of stabilizer, initiator, pH and reaction temperature.

• Journal of the East Asian Society of Dietary Life
• /
• v.17 no.6
• /
• pp.834-839
• /
• 2007

This study was designed to determine the optimal ratio of dropwort powder in castella by adding the powder at levels of 0, 3, 6, 9, and 12% respectively. The properties of the castella were analyzed by specific gravity, specific volume, color determinations, texture properties and sensory evaluation. The Specific gravity increased with increasing amount of dropwort powder. However, the specific volume decreased with increasing dropwort powder. For the color values, as more dropwort powder was added, the L-value decreased. The castella with 9% dropwort powder had a higher hardness, gumminess, and chewiness. A sensory panel perceived that the external and internal color of the castella become darker with the dropwort powder substitution and the grain size decreased with increasing amount dropwort powder, while sweet taste showed no significant difference. The order of overall preference was DP 9>DP 6>DP 12>CON>DP 3. Therefore, the substitution of 9% of wheat flour with dropwort powder was recommended in the production of castella.

• Food Science and Preservation
• /
• v.24 no.1
• /
• pp.84-92
• /
• 2017

Chicken breast jerky (CJ) was prepared by drying chicken breast at $50^{\circ}C$ for 9 hrs after marinating it in a various sweetening sauce including white sugar (WS), brown sugar (BS), rice syrup (RS), fructooligosaccharide (FO), pineapple concentrate (PC), Rubus coreanus extract (RCE), or honey (H), and its physicochemical and sensory properties were investigated. The CJ was found to contain 22.5-25.0% moisture, 41.0-46.6% protein, and 0.4-1.0% fat, which indicates that it could serve as a high-protein and low-fat snack. The type of sweeteners significantly affected the yield, pH, total viable cell count, and water activity of the CJ, showing ranges of 40.9-50.1%, 5.2-5.9, $2.5-6.2{\times}10^4CFU/g$, and 0.74-0.81, respectively. Both the water activity and pH were the lowest in CJ-RCE where of the highest in CJ-WS. The cohesiveness, springiness, and chewiness of the CJ significantly differed depending on the type of sweeteners (p<0.05). CJ-RCE showed the best taste and overall acceptability in a sensory test. After storage at $50^{\circ}C$ for 2 weeks, thiobarbituric acid reactive substance (TBARS) content (58.3 malondialdehyde (MDA) mg/kg) of CJ-RCE was much lower than those of control beef (75.6 MDA mg/kg) and pork jerky (98.0 MDA mg/kg), showing the good oxidative stability of CJ-RCE. Overall, marination in RCE sauce was suitable for the preparation of CJ with good quality in terms of its water activity, fat and protein contents, sensory property and oxidative stability.