삼색성 백반증의 임상 및 병리조직학적 특성

김이선,한승경 ( Yi Sun Kim,Seung Kyung Hann ) 대한피부과학회 1997 大韓皮膚科學會誌 Vol.35 No.4

Background: The term trichrome vitiligo was first suggested in 1964 by Fitzpatrick, There is a tan zone of varying width between the normal and the totally depigmented skin and this exhibits the intermediate hue. The etiopathogenesis and the histopathological characteristics of trichrome vitiligo are unknown. Objective : Our purpose was to evaluate the clinical and histopathological characteristics of trichrome vitiligo. Methods . Four punch biopsies were taken from twenty-one patients with trichrome vitiligo; from vitiliginous skin, light brown skin, perilesional normal skin and normal skin as far as 5cm from the nearest vitiligo spot. The sections were stained with hematoxylin-eosin and S-100 protein. Results : 1. Trichrome vitiligo occurred mostly on the trunk in active vitiligo vulgaris. 2. Vacuolar degeneration of the basal cell layer in the epidermis and mild inflammatory cell infiltration in the epidermis and dermis were more prominent in light, brown skin and perilesional normal skin than in vitiliginous skin and normal skin of trichrome vitiligo. 3. The number of melanocytes was decreased in light brown skin compared with perilesional normal skin(p<0.05), and in vitiligonous skin compared with light brown skin(p<0.05), 4. A few melanocytes were also observed in vitiliginous skin of trichrome vitiligo. 5. In the trichrome vitiligo, the result of treatment was excellent in cases of systemic PUVA therapy. Conclusion : Melanocytes, keratinocytes and lymphocytes may be involved in the genesis of depigmentation in trichrome vitiligo, which means cell-mediated immunity may play an important role in the pathogenesis of trichrome vitiligo. (Kor J Dermatol 1997;35(4): 720-728)

인체 진피 미세혈관 내피세포 표면에서 v - cadherin의 발현에 관한 연구

김이선,최현주,이민걸,이광훈 ( Yi Sun Kim,Hyun Joo Choi,Min Geol Lee,Kwang Hoon Lee ) 대한피부과학회 1997 大韓皮膚科學會誌 Vol.35 No.5

Background: Cadherins are a supergene family of structurally related transmembrane glycoprotein. V-cadherin was a subclass of cadherin which expressed on endothelial cell as an endothelial cell cell adhesion molecule. The role of V-cadherin is still unclear in inflarnmation and immunologic responses. Objective : Our purpose was to demonstrate the expression and the regulation of V-cadherin expression on human dermal microvascular endothelial cells(HDMEC) by biological response modifier(BRM). Methods : The cell surface expression of V-cadherin on HDMEC that was unstimulated or pretreated with IL-1, TNF, IFN-, and PMA was evaluated by immunofluorescence flow cytometry and the enzyme-linked immunosorbent assay. Results : 1. V-cadherin was constitutively expressed on unstimulated HDMEC. 2. Maximal expression of V-cadherin was observed at 16 hrs after stimulation with IL-1, at 6 hrs after stimulation with TNF and at 24 hrs after stimulation with IFN- on HDMEC. 3. V-cadherin expression on HDMEC was increased after stimulation with IL-1 or PMA. Conclusion : V-cadherin was constitutively expressed on HDMEC, and V-cadherin expression can be regulated by BRM. These results suggest V-cadherin may contribute to inflammation. (Korean J Dermatol 1997;35(5): 924-930)

부산지역 초등학교 급식기구 재질별 소독실태 및 영향요인

김이선(Yi-Sun Kim),전영수(Young-Soo Jeon),한지숙(Ji-Sook Han) 한국식품영양과학회 2001 한국식품영양과학회지 Vol.30 No.5

본 연구는 초등학교 영양사 160명을 대상으로 HACCP 시스템 적용을 위해 급식기구 재질별 소독실태 및 이에 영향을 미치는 요인에 대하여 분석?평가하였다. 급식기구 소독방법으로 스텐제품중 식판은 전기가스식 소독, 작업대 및 기타 스텐제품은 화학소독(차아염소산나트륨)과 열탕소독을 주된 소독방법으로 사용하고 있었으나, 야채절단기, 분쇄기, 탈피기의 51.0% 이상은 사용 후 소독을 실시하지 않고 있는 것으로 파악되었다. 나무제품 역시 화학소독(차아염소산나트륨)과 열탕소독을 사용하여 소독을 잘 실시하고 있었으나, 플라스틱 제품에 있어 위생도마를 제외한 빨간 플라스틱 통, 바가지, 밥주걱의 30% 가량은 사용 후 소독을 실시하지 않고 있는 것으로 나타났다. 소독시기에 있어 칼의 경우 수시로 소독을 실시하는 경우가 37.2%, 나무주걱의 경우는 30.9%로 이들 기구를 수시로 소독해야 한다는 인식이 부족한 것으로 파악되었다. 또한 플라스틱 제품의 경우 밥주걱을 제외한 대부분의 제품이 수시로 소독을 실시해야 하나, 빨간 플라스틱통의 53.5%, 바가지의 45.9%, 위생도마의 45.8%만이 수시로 소독을 실시하고 있는 것으로 나타났다. 급식기구 소독횟수에 있어 대부분의 급식기구가 매일 소독을 실시하고 있었으나, 반찬통, 야채절단기, 탈피기, 분쇄기, 나무주걱은 다른 기구에 비해 낮게 나타나 이들 기구류에 대한 위생적 취급이 요구되어졌다. 초등학교 급식소에서 사용되고 있는 소독방법은 영양사 나이, 경력 및 급식학생수, 급식실시기간, 배식 형태에 의해서 영향을 받고 있었으며 특히 소독을 실시하지 않는 비율에 있어서는 영양사 나이 30대와 근무경력 6~10년 미만에서 가장 높게 나타났다. 또한 급식실시기간 6년 이상과 교실과 식당을 병행하는 배식형태에서도 소독이 잘 실시되지 않고 있는 것으로 파악되었다. 급식기구 소독시기도 영양사 나이와 학력, 배식형태에 의해 영향을 받고 있었으며 소독횟수는 조리종사원 수, 급식학생수, 급식실시기간에 의해서는 영향을 받고 있는 것으로 나타났다. 따라서, 본 연구를 토대로 추후 스텐재질의 야채절단기, 탈피기, 분쇄기 및 나무주걱과 플라스틱 제품의 소독방법에 대한 미생물적 연구가 행해져야 할 것이며, 아울러 급식소 소독실태에 많은 영향을 미치고 있는 영양사들에 대해서는 지속적인 위생교육이 수반되어져야 할 것이다. The purpose of this study was to investigate disinfection state and effective factors of utensils and equipments used to foodservice of elementary schools in Busan area. The questionnaire which was administered to 160 dietitians was used in this study as a survey method. The results were as follows. The disinfection method of tray was mainly used by electric gas. Table and other products of stainless steel were sanitized by sodium hypochlorite and hot water, but above 51% of slicer, grinder and peeler were not sanitized after used. The products of wood and plastic also used mainly sodium hypochlorite and hot water as sanitizers. In disinfection time, knife, wood spoon and plastic products should be sanitized on demand, but 30.9~53.5% of this utensils except rice scoop were sanitized on demand that showed deficiency of cognition for sanitation. The disinfection of most of utensils and equipments was conducted every day, but food case, slicer, peeler, grinder and wood spoon showed lower disinfection frequency than other products. The method of disinfection was related to dietitian's age and career, number of total serving, duration of foodservice and serving place. The disinfection time was also affected by dietitian's age and educational level, and serving place. The disinfection frequency was affected by number of employee, number of total serving and duration of foodservice. Therefore based on the results of this study, it should be given to the microbiological study on disinfection method of utensils such as slicer, grinder, peeler, large spoon, plastic prouducts and the dietitian's sanitation training also should be conducted continuously.

다발성 모기질종 2예

김이선 ( Yi Sun Kim ),윤경한 ( Kyeong Han Yoon ),최현주 ( Hyun Joo Choi ),이일주 ( Il Joo Lee ) 대한피부과학회 1998 대한피부과학회지 Vol.36 No.5

Pilomattiaoma, aften called calcifying epithelioma of Malherbe, is a benign tumor originating from the outer root sheath cell of the hair follicle and extending into the hair matrix, Pilomatricoma usually occurs as a single, asymptomatic dermal or subcutaneous nodule. Multiple lesions are quite unueuel, comprising only 2-3.5% of cases. We report two patients with multiple pilomatricoma. (Korea J Dermatal 1998, 36(3): 950-952)

급식시설ㆍ설비 표면의 위생상태 및 계절별 미생물 균수의 변화

김지현(Ji-Hyun Kim),김이선(Yi-Sun Kim),한지숙(Ji-Sook Han) 한국식품영양과학회 2004 한국식품영양과학회지 Vol.33 No.10

부산시내 초등학교 5곳을 방문하여 현 급식소에서 보유하고 있는 급식시설ㆍ설비에 대한 HACCP 적용시 중점관리점을 파악하기 위하여 위생평가를 실시하였다. 학교 급식시설ㆍ설비는 학교급식소에서 사용하고 있는 천장, 벽, 바닥, 트렌치, 그리스 트랩, 후드, 방충망, 덤웨이터 등 총 8곳으로 분류하여 총균수, 대장균군수 측정을 통해 위생상태를 확인하였다. 급식시설ㆍ설비 표면의 위생상태를 검사한 결과 천장, 벽을 제외한 나머지에서 10⁴~10^6 CFU/100 ㎠의 세균이 검출되어 여전히 학교급식소의 위생수준이 낮은 것으로 파악되었고 특히, 그리스 트랩의 경우가 가장 위생상태가 불량한 것으로 나타났다. 대장균군수의 경우는 천장을 제외한 나머지 장소에서 10²~10⁴ CFU/100 ㎠의 세균이 검출되었고 그리스 트랩에서 가장 높은 수의 세균과 대장균이 발견되어 특별히 관리해야 되는 부분으로 확인되었다. 또한 학교급식 시설ㆍ설비의 하절기 및 동절기의 위생상태를 알아보고 중점관리점을 제시하기 위하여 급식 후 세척 및 소독을 실시한 다음 시간 및 요일의 경과에 따른 오염도를 측정한 결과, 하절기에는 매일 소독을 실시해야 하는 바닥, 트렌치, 그리스 트랩, 덤웨이터의 경우는 급식 전에 소독을 실시한 후 급식을 시작해야 하는 것으로 나타났고, 주 1회 소독을 실시하는 벽, 후드, 방충망은 주 3회 이상으로 소독횟수를 늘려 실시해야 하는 것으로 나타났다. 동절기에는 바닥, 트렌치, 덤웨이터의 경우는 현재와 마찬가지로 급식 후에 소독을 실시하여야 하는 것으로 나타났고 그리스 트랩의 경우는 급식전에 실시한 후 급식을 시작해야 하는 것으로 나타났다. 벽, 후드, 방충망은 주 2회 이상으로 소독횟수를 늘려 실시해야 하는 것으로 나타났다. This study was conducted to investigate seasonal changes of microbiological counts and sanitation state on the surface of foodservice facilities and utilities of elementary schools in Busan area. Samples swabbed using sponge were collected from the surface of foodservice facilities and utilities, that is ceiling, wall, floor, trench, grease trap, hood, pest control net and dumb waiter, and analyzed by measuring the total plate, coliform and Salmonella spp. count. The total plate counts at foodservice facilities and utilities except ceiling and wall were ranged from 10⁴~10^6 CFU/100 ㎠. The coliform counts were ranged from 10²~10⁴ CFU/100 ㎠ at food-service facilities and utilities except ceiling. The grease trap was the severely contaminated facility. It was indicated that the sanitary condition at the foodservice facilities and utilities except ceiling and wall should be improved promptly. As a result of investigating the seasonal changes of microbiological counts, floor, trench, grease trap and dumb waiter should be carried out disinfection before foodserving everyday in summer season, and the disinfection frequencies of wall, hood and pest control net should not be less than three times per week. In winter season floor, trench, and dumb waiter should be carried out disinfection after foodserving, grease trap should be carried out disinfection before foodserving everyday and the disinfection frequencies of wall, hood and pest control net should not be less than twice per week.

부산지역 초등학교 급식시설,설비의 소독실태 및 영향요인 : 영양사, 조리종사원 및 급식소 특성에 따른 Based on the Characteristics of Dietitian, Employee and Foodservice

김지현,김이선,한지숙 대한영양사협회 2004 대한영양사협회 학술지 Vol.10 No.1

The purpose of this study was to investigate disinfection state and effective factors of foodservice facilities and utilities of elementary schools in Busan area. Foodservice facilities and utilities investigated in this study were ceiling, wall, floor, trench, greasetrap, hood, pest and dumb waiter. The questionnaire which was administered to 196 dietitians was used as a survey method. The results were as follows. The washing method of foodservice facilities and utilities was mainly used by detergent washing-natural dry. The disinfection method of foodservice facilities and utilities was mainly sanitized by sodium hypochlorite. Dumb waiter and hood were sanitized by 70% ethyl alcohol and iodine. In washing and disinfection frequencies of foodservice facilities and utilities ceiling was twiceiyear, wall, hood and pest control facilities were once/week, floor, trench, greasetrap and dumb waiter were everyday, respectively. Floor, trench, greasetrap and dumb waiter were disinfected properly, whereas ceiling, wall, hood and pest were not disinfected properly. The washing method was related to dietitian's marital status and education. The disinfection state was related to dietitian's age and career, having of sanitation check list. The disinfection method was also affected dietitian' s marital status, number of employee, duration of foodservice, number of total serving and having of sanitation check list. Therefore based on the results of this study, it should be given to the microbiological study on disinfection of facilities and utilities such as ceiling, wall, floor, trench, greasetrap, hood, pest and dumb waiter and the dietitian and employee's sanitation training also should be conducted continuously.