• Proceedings of the KOR-BRONCHOESO Conference
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• 1991.06a
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• pp.38-38
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• 1991

콜레스테롤 육아종은 콜레스테롤 결정이 주위조직에 이물질로 작용하여 육아성 반응 및 골파괴 반응을 유발시키는 질환으로 병리조직학적으로 많은 콜레스테롤 결정이 거대세포를 가진 만성적인 염증성 침윤속에 나타나는것을 특징으로 한다. 이 병변은 아주 드물지만 특징적인 방사선적소견, 병리조직학적 소견과 임상양상으로 쉽게 진단이 된다. 두부에서는 다양한 위치에서 발견되는데 특히 함기화가 잘 된 측두골, 유양동, 고실강에서 많이 보이며 전두골, 상악골, 협골, 인상측두골 및 후두개와에서도 보고되고 있으나 부비동에 발생하는것은 특히 드물다. 부비동에서 발생한 콜레스테롤 육아종의 발생기전은 환기장애설, 배출장애설 및 출혈설 등으로 보고되고 있다. 저자들은 최근 복시와 측두통을 호소하는 50세 여자환자에서 접형동에 발생한 콜레스테롤 육아종이 우측 상안와열 (superior orbital fissure)과 경사대(clivus)를 파괴하며 전교조 (Prepontine cistern)로 확장된 1례를 경험하였기에 임상 증세, 특징적인 전산화단층 및 핵자기공명소견과 병리조직학적인 소견을 문헌 고찰과 함께 보고하는 바이다.

• Korean Journal of Food Science and Technology
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• v.52 no.4
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• pp.357-362
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• 2020

This study was conducted to investigate the effects of mushroom composition (0, 4, 8, and 12%) on the quality characteristics of an extruded meat analog. The meat analog blend was isolated soy protein, wheat gluten, and corn starch (50:40:10). The extrusion condition was set to 55% feed moisture, 170℃ barrel temperature, and 150 screw speed by high moisture extrusion using a twin-screw extruder equipped with a cooling die. The integrity index, hardness, cohesiveness, springiness, chewiness, and cutting strength of the meat analog increased with the increasing mushroom content, while its water holding capacity and nitrogen solubility index (NSI) decreased. The protein digestibility decreased with the increasing mushroom content, while the DPPH radical scavenging activity significantly increased. In conclusion, the incorporation of mushrooms into the investigated meat analog enhanced its texture and antioxidant level.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.10a
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• pp.119-122
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• 2005

본 연구는 한우 근내 지방 축적 기작을 구명하고 고급육과 저급육에서 차등 발현되는 유전자를 발굴 동정하여 한우 육질 진단을 위한 분자 표지 마커로 활용하기 위해 GeneFishing PCR 기법을 이용하여 한우 육질등급에 따른 등심조직에서 차등적으로 발현되는 유전자를 분석하였다. 한우 육질 등급($1^+$ 등급 vs 3 등급)간에 총 10개의 차등 발현 유전자가 확인되었고 이 가운데 고급육 한우 등심에서 발현량이 높은 유전자가 4개 그리고 저급육 등심에서 발현량이 높은 유전자 6개가 각각 검출되었다. 발현량 차이 유전자를 cloning하여 염기서열을 분석하고 상동성 검색을 실시한 결과 고급육에서 발현량이 높은 DEG는 주로 EST(expressed sequence tag) 유전자들로 밝혀졌고 저급육에서 발현량이 높은 DEG는 malate dehydrogenase 2(MDH2), myosin heavy chain 2a, triosephosphate isomerase 1(TPI 1), actin, alpha 1, skeletal muscle(ACTA1 ) 유전자들로 동정 되었다. 본 연구를 통해 한우 육질간 차등 발현되는 유전자들은 한우 육질 및 등급판정을 위한 표지인자(marker)로 활용할 수 있어 유전자 마커를 이용한 고급육 생산 한우의 육질 조기진단이 가능할 것이다.

• Journal of the Korean Academy of Esthetic Dentistry
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• v.32 no.1
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• pp.16-22
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• 2023

Esthetic factors are very important in the success of maxillary anterior implant restoration. However, achieving esthetic results is difficult, especially in cases where periodontitis has resulted in severe alveolar bone loss. In the case of maxillary anterior teeth, the alveolar ridge resorption that begins immediately after tooth extraction interferes with the esthetic implant restoration. Therefore immediate implant placement can be performed to minimize the alveolar ridge resorption. However, in severe bone loss cases, immediate implant placement could result in esthetic failure, and this result might cause irreparable problems. We can also perform alveolar ridge preservation and then place implants later. On JCP published in 2019, there is the consensus of European academy of periodontology on the extraction socket management and the timing of implant placement. This consensus states that alveolar ridge preservation should be considered when there is severe labial bone loss in an esthetically important area such as maxillary anterior region. On performing the alveolar ridge preservation, we cannot obtain the primary wound closure, so secondary wound healing is induced with open membrane technique or soft tissue grafting should be performed for primary wound closure. However, the secondary wound healing can have a negative impact on bone regeneration, and soft tissue grafting such as FGG or CT graft can be burdensome for both patients and dentists. On the other hand, by using the granulation tissue in the extraction socket, primary closure can be achieved without soft tissue grafting. Also some studies have shown that granulation tissue in periodontal defects contains stem cells that may help in tissue regeneration. Based on this, implant restorations were performed on maxillary anterior teeth with severe alveolar bone loss by alveolar ridge preservation using granulation tissue. In spite of the severe bone defect of the extraction socket, relatively esthetic results could be obtained in implant restorations.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2006.05a
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• pp.233-240
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• 2006

식육의 독특한 맛 성분과 향기성분의 전구물질은 각각 적육과 지방 조직의 수용성 물질이라고 보고되어 있으며(도변(渡邊) 과 좌등(佐藤), 1974), 가열육의 기호성에 관여하는 향미는 복합적인 전구물질들이 열처리 과정에서 일어나는 여러 가지 반응에 의하여 많은 휘발성 물질들이 생성되면서 얻어지는 것으로 알려져 있다. 식육향에 관여하는 휘발성 성분들은 약 600개 이상이 동정되어 있고, 식육의 종류, 품종, 연령, 성별, 사료 등이 이러한 향기에 영향을 주며, 또한 도살 후 저장되는 동안에 휘발성 성분들의 변화 양상은 가열육의 향기에 절대적인 영향을 주게 된다. 일반적으로 냉장육의 경우는 자기 소화에 의한 숙성 효과로 연도와 풍미가 향상되게 되며 숙성된 육은 비숙성육보다 기호성이 우수하다. 우육의 기호성은 향기, 맛 및 조직감이 상호작용하여 결정되는데 우육에 함유되어 있는 지질 및 지방산 조성은 우육의 맛과 풍미에 많은 영향을 미친다(Waldam 등, 1968). 도변(渡邊) 과 좌등(佐藤)(1974)은 지질이나 유리지방산 등에서 생성되는 화합물들과 지방산의 불포화도, 지방산의 자동 산화 정도 등이 우육 향기에 관여하고 있다고 하였다. 본 연구 결과는 저장온도가 낮을수록 저장성을 증가시킬 수 있다는 김 등(1996)의 보고와 일치하였다.

• Proceedings of the KOR-BRONCHOESO Conference
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• 1981.05a
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• pp.13.4-13
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• 1981

The Wegener's granulomatosis is a rare disease of unknown etiology characterized by ulcerative, necrotic lesion of the upper respiratory tract, progressive pulmonary and renal involvement, and death in a period six months. Relentless progression with rapid death resulting from renal involvement and failure is the usual outcome, but limited forms with confinement to the upper respiratory tract are seen. The authors, recently, have observed a case of Wegener's granulomatosis which was confirmed as pathologically, so present this case with a brief review of the literature.

• Biomedical Science Letters
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• v.6 no.3
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• pp.171-179
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• 2000

The lengths of thick and thin filaments in the sarcomeres of most vertebrate skeletal muscles are precisely regulated and are important structural parameters in understanding muscle contraction. Nebulin is a usually large protein that spans the whole length of thin filaments in the sarcomeres of skeletal muscles. In this paper we used SDS-PAGE and immunoblot to identify nebulin isoform proteins in muscle and non-muscle tissues. We prepared embryonic chicken tissues including skeletal muscle, cardiac muscle, smooth muscle, brain, liver to compare nebulin isoform proteins. The proteins were divided into soluble and insoluble fraction. As a result, we identified tissue specific expression of various nebulin isoform proteins in muscle and non-muscle tissues of chicken. Nebulin was detected in skeletal muscle of adult chicken about 500 kDa. Nebulett was expressed in cardiac muscle of embryonic and adult chicken about 107 kDa. A giant protein with molecular mass of about 380 kDa was identified in brain of non-muscle of chicken. This giant protein was detected in the soluble fraction of chicken embryo. The unequal distribution of the nebulin isoform proteins suggests tissue specific regulation of the isoform expression and indicates a functional specialization of the encoded isoform subtypes.

• Journal of Chest Surgery
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• v.36 no.7
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• pp.539-543
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• 2003

Langerhans cell histiocytosis (LCH), previously called histiocytosis X, refers to a spectrum of disease characterized by idiopathic proliferation of histiocytes producing focal or systemic manifestations. Causes and pathogenesis remain unclear The basic histopatholgic fndings are identical in the three well-established clinical syndromes (eosinophilic granuloma, Hand-Shuller-Christian disease, Letterer-Siwe disease). The disease has a predilection for children, although it may occur in adults. We experienced two cases of adult onset Langerhans cell histiocytosis in the ribs. One case was associated with diabetes insipidus and the other case had a solitary lesion.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.10a
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• pp.245-249
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• 2005

본 연구는 육성기, 비육기 사료내 라이신 수준에 따른 재래흑돼지육과 개량종 돈육의 해동후 저온저장중 품질비교를 구명하고자 실시하였다. pH는 저장 5일에 고라이신 수준의 재래흑돼지육이 고라이신 수준의 개량종 돈육보다 높았으며(p<0.05), 드립감량은 저장 5일까지 고라이신 수준의 재래흑돼지육이 저라이신 수준의 개량종 돈육보다 낮았다(p<0.05). TBARS는 저장 7일에 고라이신 수준의 재래흑돼지육이 고라이신 수준의 개량종 돈육보다 높았다(p<0.05). Hunter L 값은 저장 2일부터 재래흑돼지육이 개량종 돈육보다 낮았고(p<0.05), a 및 b 값은 저장 5,7일까지 재래흑돼지육이 개량종 돈육보다 높았다(p<0.05). 신선육의 육색, 종합적 기호도는 고라이신 수준의 재래흑돼지육이 가장 높았으며(p<0.05), 가열육의 맛, 풍미, 조직감, 종합적 기호도는 재래흑돼지육이 개량종 돈육보다 높았다(p<0.05). 따라서 이상의 결과를 종합해 보면 고라이신 수준의 사료를 급여시 재래흑돼지육의 보수력, 육색, 관능적 기호도는 향상되었으나 저온저장중 지방산화는 촉진되었다.

• Food Science of Animal Resources
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• v.23 no.4
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• pp.292-298
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• 2003

This study was carried out to clarify the effect of addition of mugwort powder and carcass grade on the quality and palatability of pork sausage. Pork sausage was prepared by four type such as grade B pork sausage without mugwort(A), grade B pork sausage with mugwort(B), grade E pork sausage without mugwort(C) and grade E pork sausage with mugwort(D). The chemical composition, calorie, water holding capacity, pH, residual nitrite, surface color, textural properties, free amino acid and sensory characteristics were evaluated. Moisture and crude ash were not significantly different among sausage. Crude fat of grade B sausage was higher than that of grade E sausage, and crude protein of grade E sausage was higher than that of grade B sausage. The calorie, water holding capacity and pH were not significantly different among four types of sausage, and the residual nitrite of sausage with mugwort powder was significantly lower than that of sausage without mugwort powder. In case of Hunter's L$\^$*/ value, grade B sausage was higher than that of grade E sausage. In case of Hunter's a$\^$*/ value, grade E sausage was higher than that of grade B sausage, and Hunter's b$\^$*/ value was not significantly different among sausage types. Textural properties, hardness, cohesiveness and chewiness were not significantly different among sausage types, but springiness of grade B sausage was higher than that of grade E sausage. The gumminess of grade B sausage with mugwort powder was lowest among sausage types. Free amino acids of A, B, C and D sausage were 0.603, 0.515, 0.618 and 0.531％, respectively. Sensory color, juiciness and palatability were not significantly different among sausage types, but color, taste and texture of grade B sausage were superior to grade E sausage, and those of sausage without mugwort powder were superior to the sausage with mugwort powder.