크루켄버그 종양 32 예에 대한 분석

남영일(Young Il Nam),이병욱(Byung Wook Rhee),김원규(Won Gue Kim) 대한산부인과학회 2001 Obstetrics & Gynecology Science Vol.44 No.11

Objective : The Krukenberg tumor is a metastatic or primary malignant ovarian tumor of the signet-ring cell type. The incidence of this tumor is higher in Korea than in western, among relatively young age group with poor prognosis. We evaluated the clinical characteristics of the Krukenberg tumor (metastasized from stomach cancer) and the relationship between the survival and clinical characteristics (including treatment modalities) Methods : We analyzed 32 cases of the Krukenberg tumor metastasized from stomach cancer at the Department of Obstetrics and Gynecology, Kosin University Gospel Hospital. Results : Among the 32 cases of the Krukenberg tumor, the age distribution ranged from 22 to 58 years, and the mean age was 38.8 years. The most common chief complaint was lower abdominal pain(11 cases). The majority of the stomach cancer showed serosal invasion and was signet-ring cell type in histology. The mean survival was 20 months. In patients with ascites(22 cases), the mean survival was 16 months in contrast to 25 months in ascites-free patients(10 cases). In the chemotherpy group, the mean survival was 23 months in contrast to 16 months in chemotherpy-free group. Also, longer mean survival(25months) was shown in cases with optimal surgery group than non-optimal surgery group. Conclusions : The survival of krukenberg tumor was shown to be related to the surigcal resectability and chemotherpy modalities.

정수시설 자산관리 LoS분석 벤치마크지수 개발

남영욱 ( Young-wook Nam ),현인환 ( In-hwan Hyun ),이철성 ( Chul-sung Lee ),최지훈 ( Ji-hoon Choi ),김민철 ( Min-cheol Kim ),김두일 ( Doo Il Kim ) 한국물환경학회(구 한국수질보전학회) 2015 한국물환경학회·대한상하수도학회 공동 춘계학술발표회 Vol.2015 No.-

열풍 건조 토마토 분말 첨가가 돈육 패티의 냉장저장 중 품질특성에 미치는 영향

김일석 ( Il Suk Kim ),진상근 ( Sang Keun Jin ),남상해 ( Sang Hae Nam ),남영욱 ( Young Wook Nam ),양미라 ( Mi Ra Yang ),민훈식 ( Hoon Sik Min ),김동훈 ( Dong Hoon Kim ) 한국동물자원과학회 2008 한국축산학회지 Vol.50 No.2

토마토가 함유된 비가열 미트패티의 냉동 저장 중 품질특성

김일석 ( Il Suk Kim ),진상근 ( Sang Keun Jin ),민훈식 ( Hun Sik Min ),양미라 ( Mr Ra Yang ),남영욱 ( Young Wook Nam ),고병순 ( Byung Soon Ko ),손한규 ( Han Kyu Shon ) 한국동물자원과학회 2008 한국축산학회지 Vol.50 No.4

용혈성 요독 증후군에서 발생한 췌장염 2례

박지민,김기성,남영미,김은수,안선영,신재일,이재승,Park Jee-Min,Kim Ki-Sung,Nam Young-Mi,Kim Eun-Soo,Ahn Sun-Young,Shin Jae-Il,Lee Jae-Seung 대한소아신장학회 2003 Childhood kidney diseases Vol.7 No.2

장출혈성 대장균에 의한 식중독의 대규모 집단발생이 2003년 5월부터 9월까지 국내에서 발생하였다. 오염된 학교 급식을 통해 감염된 환자들은 주로 서울과 경기도에서 발생하였다. 이 식중독의 결과로, 2003년 한 해, 총 36명의 환자들이 용혈성 요독 증후군으로 진단되었고, 그 중 5명의 환자가 본원을 방문하였다. 올해 대규모 집단 발생 이전에 저자들은 지난 14년간 본원에서 총23명의 용혈성 요독 증후군 환자들을 보고하였는데, 이들은 모두 췌장 효소의 상승이 없었다. 지난 14년간의 보고와는 달리, 올해의 용혈성 요독 증후군 환자들은 심한 복통과 2명에서 현저한 췌장 효소의 상승을 보였다. 저자들은 2003년에 유행하였던 용혈성 요독 증후군 환자 중에서 췌장염을 일시적으로 동반하였던 2례를 경험하였기에 문헌 고찰과 함께 보고하는 바이다. An epidemic outbreak of food poisoning due to enterohemorrhagic Escherichia coli(EHEC) occurred throughout Korea from May to September, 2003. Patients infected via contaminated school lunch foods were found mainly in Seoul and Gyeonggi province. As a result of this food poisoning, 36 patients were diagnosed as hemolytic uremic syndrome(HUS) up to mid-September, 2003 and five of them visited our hospital. Before the outbreak this year, we had experienced only 23 cases of HUS, including diarrhea associated (D+) and atypical (D-) forms, for the last 14 years, and there had been no case with pancreatic enzyme elevation. Unlike the past HUS cases, those of this year presented with severe abdominal pain and spiking elevation of pancreatic enzyme levels in 2 cases. We report 2 cases of transient pancreatitis combined with HUS in children during the epidemic outbreak in 2003 with a brief review of related literatures.

제2형 당뇨 모델 KK-Ay 마우스에 대한 발효 녹차의 항당뇨 효과

이소영(So-Young Lee),박소림(So-Lim Park),남영도(Young-Do Nam),이성훈(Sung-Hun Yi),임성일(Seong-Il Lim) 한국식품과학회 2013 한국식품과학회지 Vol.45 No.4

제2형 당뇨질환모델인 KK-A<SUP>y</SUP>를 이용하여 녹차와 발효녹차의 항당뇨 활성을 측정한 결과, 발효 녹차는 비발효녹차에 비해 높은 항당뇨 활성이 있는 것으로 분석되었다. 발효녹차 섭취군의 혈당은 당뇨 대조군보다 낮게 유지되었으며, 60일 이후에는 시판 건강기능식품 섭취군(양성대조군)과 유사한 수준으로 유지되었을 뿐만 아니라 당화혈색소값도 8.08%로 대조군 및 양성대조군 군보다 낮게 나타났다. 간 조직의 DNA microarray 분석결과, 이러한 발효녹차의 항당뇨 활성은 glycolysis 활성화를 통한 glucose이용율 및 베타세포 function 증가에 의한 것으로 사료된다. 또한 발효녹차는 혈중 triglyceride 수치를 낮추고 HDL-cholesterol 수치를 높이는 등 당뇨로 인해 발생할 수 있는 지질대사이상 개선에도 효과가 있음을 알 수 있었다. 이로 미루어 보아 발효녹차는 항당뇨 관련 건강기능식품으로의 상업적 이용가능성이 높을 것으로 생각된다. The anti-diabetic effect of green tea fermented by cheonggukjang was evaluated using KK-A<SUP>y</SUP> mice, an animal model of type 2 diabetes mellitus. Over a 90 day testing period, food and water intake decreased significantly in the group fed fermented green tea (FGT) and a group fed commercially available health functional food (PC), when compared with a diabetic control group (DC). The blood glucose levels of FGT mice were lower than in DC mice throughout the test period and were similar to the levels in PC after 60 days. Levels of Hemoglobin A1c (HbA1c) levels and insulin resistance were lower in mice of the FGT group than in mice of the DC group. DNA microarray analysis showed that administration of FGT increased the abundance of 12 mRNA transcripts related to diabetes. Whereas FGT increased hexokinase transcripts related to glycolysis more than 37 fold, levels of Pdx1 (pancreatic and duodenal homeobox1) and Cacna1e (calcium channel) transcripts increased more than 1.8 fold.

원부재료의 투입 순서가 유화형 소시지의 품질 특성에 미치는 영향

진상근,김일석,남영욱,조주현,허선진,강석남,Jin, Sang-Keun,Kim, Il-Suk,Nam, Young-Wook,Cho, Ju-Hyun,Hur, Sun-Jin,Kang, Suk-Nam 한국축산식품학회 2007 한국축산식품학회지 Vol.27 No.2

Silent cutter작업 시 T1(지방을 얼음 다음 투입), T2(지방을 얼음보다 앞에 투입), T3(모든 원부재료 일시 투입) 처리구로 하여 모든 처리구들은 4.5분간 커팅하여 최종 유화물의 온도를 15 이내로 제조하여 원부재료의 투입 순서에 따른 유화형 소시지의 품질 특성을 분석한 결과는 다음과 같다. pH는 T1이 가장 높고 T3가 유의적으로 가장 낮았다(p<0.05). 전단가는 T1이 다른 두 구보다 유의적으로 높았다(p<0.05). 경도와 검성은 T1이 다른 두 구보다 유의적으로 낮았다(p<0.05). 맛은 유의적으로 T2>T1>T3 순이었으며, 육색은 T1과 T2가 T3보다 유의적으로 높았다(p<0.05). 유리수분 및 보수력, 기계 측정 육색 전 항목, 조직감의 표면경도, 응집성, 탄력성 및 씹힘성, 관능평가의 향, 다즙성, 연도 및 전체적 기호도는 처리 간에 유의적인 차이는 없었다(p>0.05). 종합적으로 보면 유화물 제조 시 얼음 다음에 지방을 투입한 T1이 다른 두 구에 비하여 육의 품질 특성상 가장 양호한 결과였다. Emulsification sausages were prepared in 3 different ways: T1: fat added after ice, T2: fat added before ice, T3: all ingredients added together. Each sample was ground for 4.5 min by a silent cutter at $15^{\circ}C$ and emulsified batters were stuffed into fibrous casing and then cooked for 40 min at $78^{\circ}C$ to determine the effect of the order of ingredient addition on the qualities of emulsion type sausage. The pH of T1 sausage was significantly higher, whereas the pH of T3 was significantly lower compared with the other samples(p<0.05). The shear force was significantly higher in T1 sausage, however the hardness and gumminess were significantly lower in T1 sausage compared with other two types(p<0.05). With regard to sensory evaluation, the relative amounts of flavor can be summarized as T2>T1>T3, and the color was significantly higher in T1 and T2 compared with T3(p<0.05). There was no significant difference among the test sausages with regard to aroma, juiciness, tenderness and overall acceptability(p>0.05). There were no significant differences in free moisture, water holding capacity(WHC), meat color and texture properties such as brittleness, cohesiveness, springiness and chewiness. As a result of this study, the sausage were much for sausage prepared by adding the fat after the ice(T1) than the other sausage samples in which fat was added after ice to make emulsion type sausages.

원료육의 혼합비율에 따른 게맛 어육소시지의 조직학적 및 관능적 특성

진상근,김일석,남영욱,박성찬,최승연,양한술,최영준,Jin, Sang-Keun,Kim, Il-Suk,Nam, Young-Wook,Park, Seong-Chan,Choi, Seung-Yun,Yang, Han-Sul,Choi, Young-Joon 한국축산식품학회 2008 한국축산식품학회지 Vol.28 No.4

This study was carried out to compare the textural properties of crab-flavored sausage manufactured with six different formulations. We prepared crab-flavored sausage from Alaska pollack surimi as a control by the washing method, and various mixtures of surimi and chicken breast meat were manufactured (pH 11.0) with 33.33% chicken breast meat (CBM) (T1), 50% CBM (T2), 66.66% CBM (T3), 100% CBM (T4) and 20% commercial mechanically deboned chicken meat (MDCM) (T5). Brittleness, gumminess, chewiness, breaking force, gel strength, jelly strength, sensory flavor. texture, and overall acceptability were significantly lower in the formulations containing chicken meat in proportion to the % CBM (p<0.05). However, cohesiveness and springiness were significantly higher in the formulations containing chicken meat in proportion to the amount of CBM (p<0.05). Folding test and deformation values were significantly lower in the surimi manufactured with CBM at pH 11.0. although T5 showed no significant differences relative to the control. Overall, these results indicate that similar textural properties in the crab-flavored sausage were attained when surimi was prepared with 20% CBM and MDCM.

점토광물의 식품산업분야 활용 방안

박소림,이소영,김효진,임성일,남영도,강일모,Park, So-Lim,Lee, So-Young,Kim, Hyo Jin,Lim, Seong-Il,Nam, Young-Do,Kang, Il-Mo 대한자원환경지질학회 2015 자원환경지질 Vol.48 No.3

지구상에는 2000종 이상의 광물이 존재하고 있으며 환경, 건축, 축산, 화학, 의약 등의 다양한 분야에서 활용되고 있다. 그 중 점토광물은 흡착과 방출을 통해 물리 화학적인 성질이 변할 수 있는 특징이 있다. 국내 비금속 광물자원의 매장량은 약 96억 톤으로 그 자원 효용이 높은데 반해 고부가가치화를 이루지 못하고 있는 실정이다. 또한 벤토나이트와 제올라이트를 이용한 제품들이 화장품과 생활용품, 포장재 등에 일부 사용되고 있지만 잠재적인 가치 측면에서 무한한 가능성을 지닌 식품산업에 활용된 사례는 사실상 전무하다. 광물자원에 대한 식품/약용으로의 섭취기록은 이미 오래 전부터 문헌상으로 존재하고 있으며, 국내 매장량이 높은 자원임을 감안할 때 식품 소재로서의 활용가치는 상당하리라 생각된다. 점토광물의 특허 동향 조사를 통해 미국, 유럽을 비롯한 세계 각국이 기업체를 중심으로 광물자원을 식품산업에 적용하기 위한 기술을 개발 중이며, 관련 산업이 성장시기에 있다는 것을 확인할 수 있었다. 따라서 본 논문에서는 국내외 광물자원 관련 식품산업분야 특허 동향과 광물자원의 식품산업분야 이용 및 규제 현황에 관한 정보를 제공하고, 이를 바탕으로 향후 광물자원을 식품분야에 어떻게 활용할 지에 대한 적용 방안을 제시하고자 한다. There are more than 2000 minerals on earth, and it has been implemented in various fields such as environment, architecture, livestock, chemistry, pharmaceuticals. Clay minerals are considered that they can change the physical and chemical properties through the adsorption and release of metal ions. Although domestic deposit of non-metallic mineral resources is approximately ninety-six billion tons, its application is limited and has hardly been used in high value-added industries involved in medicine, medical supplies, and functional food materials. Bentonite and zeolite are already used for cosmetic purposes and also used in living goods and packing materials. However, direct application to the food industry is relatively very rare. Since records regarding the intake of minerals for foods and medicines are found in the old literatures, the utilization of non-metallic minerals as food materials appears to be highly profitable. According to the trends in patent research for food and mineral resources, the company plays a main role for the development of the food containing non-metallic minerals in USA, and the trends confirms that this industry is emerging. Here, we provided the information about domestic and foreign patent trend for food industries involved in mineral resources and the application of mineral resources in the food industries. We also covered the domestic regulation regarding usage of mineral resources in food, and proposed domestic application plan for food production using mineral resources in the future.

난소 종양에서의 MAGE (Melanoma Antigen Gene) 유전자 발현

이천준 ( Chun June Lee ),남영일 ( Young Il Nam ),서자영 ( Ja Young Seo ),이인철 ( In Cheol Lee ),김영환 ( Young Hwan Kim ),김원규 ( Won Gyu Kim ),김흥열 ( Heung Yeol Kim ),김성한 ( Sung Han Kim ),박은동 ( Eun Dong Park ),김영옥 ( 대한산부인과학회 2003 Obstetrics & Gynecology Science Vol.46 No.6

Objective : Chemotherapy of ovarian cancer has a main role in the post-surgical treatment of ovarian cancer. However, relapsing patients are usually resistant to an additional chemotherapy. The development of immunotherapy is therefore needed to offer oth