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http://dx.doi.org/10.7730/JSCM.2018.30.4.23

Correlation between Sasang Institution and Reaction of Food IgG Serum  

Keum, Na-rae (Department of Sasang Constitutional Medicine, Dongguk University)
Ryu, Jae-Hee (Department of Biomedical Engineering(BK21 plus), Dongguk University)
Song, Jae-seung (Department of Life Science, Dongguk University)
Kwon, Young-eun (Department of Biomedical Engineering(BK21 plus), Dongguk University)
Jang, Won-hee (Department of Life Science, Dongguk University)
Bae, Hyo-sang (Department of Life Science, Dongguk University)
Publication Information
Journal of Sasang Constitutional Medicine / v.30, no.4, 2018 , pp. 23-31 More about this Journal
Abstract
Objectives The purpose of this study was to find correlation between food IgG serum and food classification for Sasangin match. Methods We recruited 10 Soeumin, 10 Soyangin, 10 Taeumin. We did a survey about food intake and obtained their blood samples. We detected IgG antigen reaction of 66 different foods using IgG exclusive Microarray assay. Results We found that IgG value of foods were correlated with Sasangin. Pork, shrimp and black tea has showed significant differences by constitution. The IgG response of the food according to the constitution and frequency of intake was found to be significantly correlated with those of banana, chestnut, citrus, milk, mushroom, cucumber, barley, corn, pineapple, honey and abalone. Conclusions The result of this study was partially matched to food classification for Sasangin.
Keywords
IgG; Food; Sasang institution; Soeumin; Soyangin; Taeumin;
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Times Cited By KSCI : 4  (Citation Analysis)
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