• The Korean journal of internal medicine
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• v.39 no.3
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• pp.439-447
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• 2024

Background: Helicobacter pylori infection, prevalent in more than half of the global population, is associated with various gastrointestinal diseases, including peptic ulcers and gastric cancer. The effectiveness of early diagnosis and treatment in preventing gastric cancer highlights the need for improved diagnostic methods. This study aimed to develop a simple scoring system based on endoscopic findings to predict H. pylori infection. Methods: A retrospective analysis was conducted on 1,007 patients who underwent upper gastrointestinal endoscopy at Asan Medical Center from January 2019 to December 2021. Exclusion criteria included prior H. pylori treatment, gastric surgery, or gastric malignancies. Diagnostic techniques included rapid urease and ¹³C-urea breath tests, H. pylori culture, and assessment of endoscopic features following the Kyoto gastritis classification. A new scoring system based on endoscopic findings including regular arrangement of collecting venules (RAC), nodularity, and diffuse or spotty redness was developed for predicting H. pylori infection, utilizing logistic regression analysis in the development set. Results: The scoring system demonstrated high predictive accuracy for H. pylori infection in the validation set. Scores of 2 and 3 were associated with 96% and 99% infection risk, respectively. Additionally, there was a higher prevalence of diffuse redness and sticky mucus in cases where the initial H. pylori eradication treatment failed. Conclusions: Our scoring system showed potential for improving diagnostic accuracy in H. pylori infection. H. pylori testing should be considered upon spotty redness, diffuse redness, nodularity, and RAC absence on endoscopic findings as determined by the predictive scoring system.

• The Journal of the Korean Society for Microbiology
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• v.5 no.1
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• pp.41-48
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• 1970

In order to assay one lot of the potency of tuberculin for intradermic use, four guinea pigs sensitized with heat killed M. tuberculosis were used by the method originally of the Agriculture Research Service Center(A. R. S.) and Bureau of Animal. Industry(B. A. I.) in the United. States of America in which guinea pigs were used on 21st day after sensitization. There is doubt whether the guinea pigs are sensitized or not. Therefore, this study has taken the method of Middle Brook-Dubos hemagglutination test, and observed the humoral hemagglutinating antibody in the blood. The results obtained are as follows. 1. The maximum titer of hemagglutinating antibody was demonstrated 30days after sensitizing the guinea pigs with killed tubercle bacilli. The maximum titer was continued for a period of 45 days and thereafter declined gradually. 2. The swelling and redness of the region of the sensitized guinea pigs was shown to be reached to the maximum size within 24 hours after intradermal inoculation with HCSM tuberculin and gradually reduced 96 hours after inoculation. The swelling and redness could not be detected by macro-observation after 14 days.

• Korean journal of food and cookery science
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• v.32 no.5
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• pp.549-558
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• 2016

Purpose: In this study, we aimed to minimize quality degradation of concentrated blueberry puree by thermal treatment at $90^{\circ}C$ for 5 min, with citric acid (CA) and acidic sodium metaphosphate (ASM) as pH modifiers. Methods: The color values, redness a, anthocyanin contents, DPPH radical scavenging, elastase inhibition and tyrosinase inhibition activities were evaluated for quality parameters of concentrated blueberry puree. Results: The highest values of color value, redness a, anthocyanin contents, DPPH radical scavenging, elastase inhibition and tyrosinase inhibition activities were 1% CA+0.5% ASM followed by 1% CA and control. The quality parameters of concentrated blueberry puree were significantly different between control and 1% CA+0.5% ASM treatment (p<0.05). Conclusion: During thermal treatment, quality degradation of concentrated blueberry puree was reduced by 1% CA+0.5% ASM treatment, which is expected for new acidulants.

• The Korean Journal of Food And Nutrition
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• v.33 no.1
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• pp.9-16
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• 2020

Cabbage is a biennial plant that is native to the shores of the Mediterranean. It contains dietary fiber, minerals, vitamin A, vitamin C, and anticarcinogenic phytochemicals. For the test, cabbage powder was added (5%, 10%, 20%, and 30%) to flour. The addition of cabbage powder significantly increased the specific gravity and viscosity of the batter and pH of both the batter and chiffon cake. The moisture in the chiffon cake increased due to the addition of cabbage powder. Also, the lightness of the cake significantly increased, whereas the redness and yellowness decreased as the amount of cabbage powder increased. The lightness and redness of crumbs from C0 were higher than other samples as each 59.48, -3.17, respectively. Except for the resilience, the hardness, gumminess, fracturability, and adhesiveness showed similar values in the C0, C5, and C10. In terms of consumer perception, the color, softness, flavor and overall consumer preference for the control chiffon cake were higher than C5, C10, C20, and C30. Nonetheless, for those that contain cabbage powder, C5 and C10 had relatively higher consumer preferences than C20 and C30. As a result, the optimum amount of cabbage powder for the chiffon cake would be from 5~10%.

• Food Science of Animal Resources
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• v.35 no.2
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• pp.248-257
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• 2015

Effects of double packaging (combinational use of aerobic and vacuum conditions) and antioxidants on physicochemical properties in irradiated restructured chicken rolls were determined. Chicken breast treated with antioxidants (none, sesamol+a-tocopherol) was used to process restructured chicken breast rolls. The sliced rolls were vacuum, aerobic, or double packaged (vacuum for 7 d then aerobic for 3 d) and electron beam irradiated at 2.5 kGy. Color, 2-thiobarbituric acid reactive substances (TBARS), oxidation reduction potentials (ORP), and volatile profiles of the samples were determined at 0 and 10 d. Irradiation made restructured chicken rolls redder (p<0.05), and the increased redness was more distinct in irradiated vacuum-packaged than irradiated aerobic or double packaged meats. TBARS values of antioxidant-treated double packaged rolls were lower than even nonirradiated vacuum-packaged meat, and those were distinct at 10 d (p<0.05). ORP and lipid oxidation values were lower in irradiated vacuum and double packaged samples than those in irradiated aerobic packaged ones at 0 d (p<0.05). Irradiation of restructured chicken rolls increased the amount of total volatiles. Considerable amounts of off-odor volatiles were reduced or not detected by double packaging and antioxidant treatment at 10 d. Therefore, the combined use of antioxidants and double packaging would be useful to reduce redness and control the oxidative quality changes of irradiated restructured chicken rolls

• Journal of Physiology & Pathology in Korean Medicine
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• v.25 no.5
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• pp.908-913
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• 2011

Major symptoms of Raynaud's Disease are pain, edema, cyanosis, and redness of hands, feet, nose, and etc. The purpose of this report is to show the curative effect of herbal medicine for Raynaud's Disease. We provided Prescription of Modified Woogyu-yeum(Yougui-yinjiaweifang ) to patient who was diagnosed with Raynaud's Disease three times a day for 22 days. We observed changes of symptoms through Digital Infrared Thermographic Imaging, taking photos of both hands, and collecting the survey answered by the patient. Modified Woogyu-yeum reduced pain, edema, and redness of both hands. The frequency of cyanosis decreased after the treatment. Digital Infrared Thermographic Imaging proved a rise in temperature of fingertips after the treatment. In conclusion, Modified Woogyu-yeum showed the possibility of effect on Raynaud's Disease.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.41 no.5
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• pp.20-25
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• 2009

Residual extractives had a noticeable impact on the brightness of unbleached hardwood kraft pulps (trembling aspen). The brightness-impacting extractives were effectively removed by oxygen delignification. In addition, oxygen delignification was more effective in removing chromophores in hardwood unbleached kraft pulps than in those of softwood (loblolly pine). The residual extractives in unbleached hardwood kraft pulps also affected the pulp color, primarily redness and the L value. These redness-related extractives in unbleached hardwood kraft pulps were also effectively removed by oxygen delignification. There were no significant color differences between untreated and solvent-extracted oxygen-delignified aspen kraft pulps. The residual extractives in unbleached and oxygen-delignified softwood (loblolly pine) kraft pulps did not have a significant impact on either brightness or pulp color.

• The Korean Journal of Food And Nutrition
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• v.12 no.2
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• pp.156-163
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• 1999

This study was evaluate of chemical properties. textural charact6eristics and sensory properties prod-uced peach pyuns through the change of gelling agents such as mungbean starch potato starchy and pec-tin and of sugar density with 10%, 20%, and 30%. Sensory evaluation was that peach pyun added mun-gbean starch was more preferable in appearance and texture than peach pyun added potato starch. Peac-h pyun added 0% pectin was more preferable than peach pyun with 1% pectin. As a result of texture analysis the texture of peach pyun added mungbean starch was denser than that added potato starch. Adding 1% pectin to peach pyun increased mechanical properties such as hardness and chewiness. Mun-gbeaan starch pyun with pectin on lightness Potato starch pyun with pectin on redness and potato star-ch pyun with pectin on yellowness were significant(p<001). Lightness has a tendency to decrease with increasing sugar density. Adding 1% pectin has the effect to increase lightness redness and yellowness. The subject parameters that effect overall quality on sensory evaluation were found taste quality tex-ture quality hardness adhesiveness and taste by using regression analysis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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• pp.1244-1250
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• 1999

Job,s tears powder and green tea powder were added to bread mixture and their effects on the quality of bread were investigated using sensory evaluation and some physical tests. Sensory evaluation showed that flavor, hardness and chewiness were increased as the amount of Job's tears powder and green tea powder was increased. Lightness and redness values decreased with the addition of Job's tears powder and green tea powder, while yellowness values increased. Texture measurement showed that springiness was highest in bread with 3% green tea powder among the batches tested, while gumminess showed highest in control. Hardness of 3% green tea powder was lower than that of control. It appears that the higher the moistness, the higher the value of redness. Chewiness was positively correlated with yellowness. Gumminess was negatively correlated with color and flavor. Bread with 1% green tea powder and 10% Job's tears powder showed good overall preference. Scanning electron microscopy revealed that the addition of Job's tears powder and green tea powder to bread exhibited small pores and crude surface.

• Preventive Nutrition and Food Science
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• v.11 no.1
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• pp.61-66
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• 2006

The objective of this study was to compare the color and microstructure of powder, redness, brownness, and antioxidative activity in extruded ginseng, white ginseng and red ginseng extracts. The colors of extruded dry ginseng powder (moisture content 30%, barrel temperature $110^{\circ}C$, and screw speed 200 rpm) were similar to those of red ginseng. Intact cell wall structure was examined in dried root ginseng at $70^{\circ}C$ (A), white ginseng with skin (D), white ginseng without skin (E), and red ginseng (F) under a scanning electron microscope. The cell wall was not detected in samples B and C (dry ginsengs extruded with 25% and 30% moisture contents, respectively). Intact starch granules were detected in samples A, D, and E under a scanning electron microscope. Melted starch granules were detected in samples B, C, and F. Colors (L, a, b) of 50% EtOH extracts were similar in samples C and F. Browniness and redness of extracts were high in extruded dry ginseng and red ginseng extracts. Extruded dry ginseng (B) showed higher electron donation ability and phenolic content than the other samples.