• Pediatric Gastroenterology, Hepatology & Nutrition
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• 제10권2호
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• pp.197-201
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• 2007

저자들은 만성 복통과 체중감소를 호소하는 10세 여아에서 장중첩증을 초래한 회맹부에 발생한 저등급 MALT 림프종 1예를 경험하였기에 문헌 고찰과 함께 보고하는 바이다.

• 한국식품영양학회지
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• 제12권2호
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• pp.170-176
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• 1999

Optimum preparation conditions of Korean traditional sweet rice drink 'malt-Sikye' were 1hour of rice soaking time 30min of malt extraction time 60$^{\circ}C$ of malt extraction tem-perature 60$^{\circ}C$ of saccharification temperature 1hour of agitation interval 5hour of saccharification time 5.5 of pH 4% of malt concentration and 20% of rice content. The malt-Sikhy contained to 17.1% of total sugar 11.2% of reducing sugar o.34mg/ml of protein and 4.7${\mu}$mol/ml of amino acid. The most abundant sugar found in malt-Sikhye was maltose. The commercial amylolytic enzymes were not effec-tive in preparation malt-Sikye.

• 한국식품영양과학회지
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• 제28권1호
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• pp.67-73
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• 1999

In order to increase the enzymatic activity of malt used as a source of traditional processing foods, the enzymatic activities of various barley were examined and the effects of ozone and light illumination treatment on the enzymatic activities of amylase, amylase, and glucanase in malt during man ufacture were also examined. Barley didn't show amylase activity prior to soaking, but the activity of barley increased quickly after soaking. Glutinous barley showed the highest amylase activity among Duru barley, Ol barley, two rowed barley and naked barley. Naked barley showed the lowest activity. The amylase activity was the highest in Duru barley and decreased in the order of in glutinous barley, naked barley and two rowed barley. It was showed that the enzymatic activity of malt was higher than that of control when malt was soaked for 24hr at the concentration of 0.3ppm of ozone. The enzymatic activity of malt treated with light illumination was higher than that of control. The bud and root of light illuminated malt was much stronger than that of control. The root of light illuminated malt was much shorter than that of control. In addition, light illuminated malt showed a little green color which matches the demand of consumer. These studies demonstrated that both ozone and light illumination treatment increased the enzymatic activity of malt to result in high quality of malt manufacture.

• Journal of Digestive Cancer Research
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• 제3권2호
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• pp.82-88
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• 2015

위에 발생하는 암 중 위 림프종이 1-6% 가량을 차지하고 있고, 이 중 50% 가량이 MALT 림프종이다. MALT 림프종의 60-70% 가량은 조기, 국소병기에서 진단된다. 위 MALT 림프종은 일반적으로 그 진행이 매우 느리며 상복부 통증, 소화불량, 오심, 구토 등의 비특이적인 증상을 보인다. 진단은 조직학적으로 진단하며, 헬리코박터필로리 연관 만성 위염에서 보이는 염증성 병변과의 감별을 위해 Wotherspoon score를 이용한다. 여러 연구를 통해 위 MALT 림프종이 헬리코박터필로리 감염과 관련이 있다는 것이 밝혀져 있고, 3세염색체증, 18세염색체증, t(11;18), t(1;14), t(14;18), t(3;14) 등 여러 유전적 이상을 가질 수 있는 것으로 알려져 있다. 적절한 치료 방침을 결정하기 위해 병기를 결정하는 것은 매우 중요하며, Lugano International Conference classification을 주로 사용한다. 위 MALT 림프종의 1차 치료는 헬리코박터필로리 감염 유무 및 병기와 관계없이 헬리코박터필로리 제균치료이다. Stage I/II1 환자의 경우 제균치료로 60-90%의 완전 완화율을 보인다. 제균치료에 반응이 없는 경우에는 방사선치료, 항암화학요법, 면역치료 등을 시행해 볼 수 있고, 75-100%의 완전완화율을 보인다. 향후 헬리코박터필로리의 감염율이 감소하면서 위 MALT 림프종의 발생도 감소할 것으로 기대된다. 또한 향후 치료방침 확립을 위해 지속적인 연구가 필요할 것으로 생각한다.

• 한국식생활문화학회지
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• 제26권5호
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• pp.521-529
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• 2011

This study evaluated the effects of different levels of malt extract on the hardness, moisture, water soluble starch (WSS) contents, and in vitro starch digestibility (IVSD) of Jeungpyun during storage at room temperature ($25{\pm}1^{\circ}C$) and refrigeration temperature ($4{\pm}1^{\circ}C$). Resistant starch (RS) and soluble starch (non-RS) contents were also evaluated. During storage at both temperatures, hardness increased in Jeungpyuns with the malt extract-added Jeungpyun groups (malt-added Jeungpyuns) exhibiting lower hardness than the control. The rate of retrogradation was faster upon storage at refrigeration temperature. Moisture and WSS contents as well as IVSD of Jeungpyuns decreased, whereas these levels were higher in malt-added Jeungpyuns compared to control. Storage increased RS contents in Jeungpyuns stored for up to 4 days, particularly at $4^{\circ}C$, whereas there was a decrease in RS content after 7 days of storage. However, RS content was lower in malt-added Jeungpyuns compared to control. Soluble starch (SS) contents of Jeungpyuns decreased. However, SS content was higher in malt-added Jeungpyuns than that of control. The reduced hardness and RS content as well as the rate of increase in other parameters of malt-added Jeungpyuns were dependent on the concentration of malt extract. These results reveal that addition of malt extract delayed retrogradation of Jeungpyun, whereas retrogradation possibly increased the content of RS during storage at both temperatures, however, that of RS decreased with increasing level of malt extract, suggesting that the level of malt extract as well as the storage conditions are important for obtaining acceptable texture and retaining the RS content of Jeungpyun, which is known to possess physiological activity.

• 한국식품영양학회지
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• 제12권2호
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• pp.164-169
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• 1999

To develope the scientific preparation method of Dorean traditional rice drink 'Sikhye', effect of malt and commercial amylolytic enzymes in preparation of malt-Sikhye were studied. amylase activity of malt used in this study was 9,725unit/g. In malt-Sikhye preparation effective saccharifying conditions were 4% of malt 20% of rice at 6$0^{\circ}C$ for 5hour. Commercial amylolytic enzymes such as $\beta$-amylase(Bio-zyme ML Himaltosin GL) $\alpha$-amylase(Bokhabhyoso 5000, Teramyl and Fungamyl) and pulluanase(en-zyme CK-20) were not effective in saccharification for Sikhye preperation.

• 대한두경부종양학회지
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• 제35권1호
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• pp.33-36
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• 2019

Mucosa-associated lymphoid tissue (MALT) lymphoma has specific clinical and pathologic features. The most common site MALT lymphomas is the stomach; however, it can also occur in other organs, such as the salivary glands. MALT lymphoma is rare, but its prognosis is good. A 32-year-old man visited Konyang university hospital with parotid mass. Superficial partial parotidectomy was performed to exclude lymphoid neoplasms. IgH gene rearrangement analysis of the surgical specimen led to the diagnosis of MALT lymphoma. The patient underwent esophagogastroduodenoscopy, positron emission tomography-computed tomography, and whole-body bone scan. Regional or distant metastasis was not observed on staging workup. The patient underwent postoperative radiation therapy, there has been no recurrence of MALT lymphoma to date. Here, we report this rare case of parotid MALT lymphoma that was treated with surgery and postoperative radiation therapy.

• Applied Biological Chemistry
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• 제31권3호
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• pp.255-260
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• 1988

보리를 이용한 유산균음료 개발하기 위한 기초자료를 얻고자 malt syrup, skim milk, 및 분유첨가 malt syrup을 배지로 하여 Lactobacillus acidophilus를 배양할 때의 각종 배양조건을 시험 조사하여 얻은 주요 결과는 다음과 같다. L. acidophilus를 stater로 하여 malt syrup에서의 유산발효시킬 때의 최적당도는 $10^{\circ}Bx$ 이었고 3% 이상의 skim milk를 첨가하면 유산균의 생육 및 산생성을 현저히 촉진하였으나 품질 및 기호성을 고려하면 5%의 탈지분유를 첨가하는 것이 적당하였다. 5%의 탈지분유를 첨가한 $10^{\circ}Bx$의 malt syrup에서 L. acidophilus를 배양할 때 배지의 열처리조건으로서는 $50^{\circ}C$, 30분간이 가장 효과적이었고 최적배양온도는 $40^{\circ}C$였고 pH는 6.0이었다. L. acidophilus의 생육은 malt syrup, skim milk 및 분유첨가한 malt syrup배지 중 분유 5% 첨가한 맥아당화액배지에서 가장 왕성하였으며 16시간까지가 대수기(log)로 인정되었다.

• 대한두경부종양학회지
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• 제23권2호
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• pp.174-177
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• 2007

Mucosa-Associated Lymphoid Tissue(MALT) lymphoma is the most common extranodal B cell lymphoma among peripheral one. Although palatine tonsil is common origin among Waldeyer's ring, there is no presented case in Korea. This lymphoma is known to be less invasive than other subtype of low grade B cell Non-Hodgkin lymphoma. Because MALT lymphoma has a tendency of localizing one area for a long time, there are many cases treated by local treatment like radiotherapy, or local excision and radiotherapy. We report a case of MALT lymphoma originated from left tonsil.

• 한국식생활문화학회지
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• 제9권2호
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• pp.143-148
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• 1994

'Nochi' is one of Korean traditional panfried rice cakes made from glutinous rice or millet and malt. The optimum conditions for the preparation of 'Nochi' were investigated. The ${\alpha}-amylase$ activity of malt was 62.5 units/g dry malt and ${\beta}-amylase$ 1.43 units/g dry malt. Reducing sugar content of 'Nochi' increased with the content of malt and saccharifying time. Both the hardness and cohesiveness of 'Nochi', measured by rheometer, were decreased with increasing the content of malt, while adhesiveness and hardness increased with saccharifying time, but cohesiveness decreased. The optimum conditions for the preparation of 'Nochi' were 8.0%(w/w) of malt and 1 hour 45 minutes of saccharifying time.