• Title/Summary/Keyword: 간 조직 검사

Search Result 672, Processing Time 0.025 seconds

Toxicity and Carcinogenicity of the Fusarium moniliforme MRC 826 Culture Material in Rats (랫드에서 Fusarium moniliforme MRC 826 배양물질의 독성 및 발암성에 관한 연구)

  • 신동진;신광순;이영순
    • Journal of Food Hygiene and Safety
    • /
    • v.8 no.1
    • /
    • pp.37-53
    • /
    • 1993
  • F. moniliforme MRC 826, a common fungal contaminant of com, has been known to produce a group of mycotoxins, the fumonisins. By thin layer chromatography, fumonisin $B_{1}$ was detected in the F. moniliforme MRC 826 com culture material(CM) extracts. This study was performed to compare the toxicity and carcinogenicity of F. moniliforme MRC 826 CM with those of aflatoxin $B_1(AFB_1)$ in rats. The toxicity was tested over a period of 7 days in ten female Sprague-Dawley (SD) rats. Treatment group were fed a 1 : 1 mixture(wt/wt) of ground CM and basal diet in powder form, while other negative control group were given basal diet alone. The principal pathological changes in rats treated with 50% CM were hepatocellular hydropic degeneration and renal tubular necrosis. The cancer-promoting activity of CM was evaluated in the rat liver diethylnitrosamine-two thirds partial hepatectomy(DEN-PH) model for carcinogenesis. 70 male SO rats(ca. 170 g) were randomized into 5 groups. Group I served as the positive controls and received the basal diet containing 2 ppm $AFB_{1}$ group 2 received 5% CM, group 3 received 2.5% CM, group 4 received 5% normal com and group 5 received 2.5% normal com. 5% treated group showed cancer promoting activity in rat liver using DEN as initiator and the induction of glutathione S-transferase placental form positive foci as an end point after 6 weeks of promotion.

  • PDF

Causes of Under-staging in Patients with Gastric Cancer That was Proven to be Unresectable after a Laparotomy - Correlation with CT Findings (비절제 위암의 원인분석-전산화단층촬영(CT) 소견을 중심으로)

  • Yoon, Hyuk-Jin;Shin, Jung-Hye;Kim, Gab-Chul;Yu, Wan-Sik;Chung, Ho-Young
    • Journal of Gastric Cancer
    • /
    • v.6 no.4
    • /
    • pp.263-269
    • /
    • 2006
  • Purpose: The aim of this study was to investigate the causes of under-staging in patients with advanced gastric cancer that was proven to be unresectable after a laparotomy. Materials and Methods: We retrospectively analyzed 25 gastric cancer patients who had undergone a diagnostic laparotomy between 2001 and 2005. For the preoperative evaluation, spiral CT and multidetector-row CT were performed. We analyzed the clinicopathologic features of patients and compared the image findings and the results of surgery. The causes of under-staging were divided into 3 groups; patient factor, CT factor, and interpretation factor. Results: Grossly, there were 12 cases of Borrmann type-III tumors and 13 cases of Borrmann type-IV tumors. The most frequent histologic type was poorly differentiated adenocarcinomas (8 cases) and signet ring cell carcinomas (7 cases). There were 13 cases of adjacent organ invasion, and the pancreas was the most frequently invaded organ (9 cases). There were 17 cases of peritoneal metastasis, and 3 cases of distant lymph node metastasis. For the cause of under-staging, there were four cases of patient factor, 19 cases of interpretation factor, and 9 cases of CT factor. In three cases, the cause of under-staging could not be identified. Conclusion: CT interpretation factor was the most frequent cause of under-staging in the preoperative diagnosis with gastric cancer patients. Therefore, more cautious CT interpretation is necessary to avoid unnecessary laparotomies in gastric cancer patients.

  • PDF

Effect of Korean Red Ginseng on Blood Pressure and Aortic Vascular(endothelial) Histological Changes in Rats (홍삼이 정상 흰쥐의 혈압 및 대동맥 조직 소견 변화에 미치는 영향)

  • Joo, Il-Woo;Sung, Kyung-Hwa;Park, Jung-Min;Lew, Jae-Hwan;Oh, Han-Jin
    • Journal of Ginseng Research
    • /
    • v.32 no.4
    • /
    • pp.324-331
    • /
    • 2008
  • Introduction : Korean red ginseng has been shown to have an preventive effect on atheroma formation and enhancing effect on nitric oxide synthesis in endothelial cell inducing vasodilatation. However, there are few studies showing the effect of Korean red ginseng on blood pressure and vascular(endothelial) pathologic changes together. We designed this study to show changes of blood pressure and vascular pathologic findings with Korean red ginseng administration compared with Chinese red ginseng and control for 3 months in rats. Materials and methods : We studied the in vitro hypotensive effect and effect on vascular pathologic changes of Korean red ginseng compared with Chinese red ginseng and control. Rats were randomly assigned to three groups(Korean red ginseng, Chinese red ginseng and control) and evaluated by blood pressure and aortic vascular(endothelial) pathologic changes monthly during 3-month administration. All results were analyzed by paired T-test, ANOVA and post-hoc. Results : Blood pressure lowering effect was noted on Korean red ginseng and Chinese red ginseng compared to control. Especially, in Korean red ginseng group, hypotensive effect was showed in first and second month, but, in Chinese red ginseng group, it was just noted in first month. In case of vascular(aortic endothelial) pathologic finding, endothelial wall thickening and elastic fiber tearing were noted in Chinese red ginseng group compared with Korean red ginseng group and control with statistical significance.(p<0.05) Discussion : These results suggested Korean red ginseng could have more hypotensive effect and maintenance rather than Chinese red ginseng. And the difference of hypotensive effect between Korean red ginseng and Chinese red ginseng might has some association with difference of vascular pathologic findings in each group. However, further evaluation and research of other mechanism will be needed to convince this hypothesis.

Quality Characteristics of Nelumbo nucifera G. Tea White Bread with Hemicellulase (헤미셀룰라아제를 첨가한 백련차 식빵의 품질 특성)

  • Kim, Young-Sook;Kim, Mun-Yong;Chun, Soon-Sil
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.37 no.10
    • /
    • pp.1294-1300
    • /
    • 2008
  • Nelumbo nucifera G. tea white breads were prepared by the addition of 0.01, 0.02, 0.03, and 0.04% hemicellulase to flour of the basic formulation. The experiments and control were then compared in terms of quality characteristics, including pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, moisture content, color, textural characteristics, external and internal surface appearances, and sensory qualities in order to determine the optimal ratio of hemicellulase in the formulation. There were no significant differences in pH and total titratable acidity of dough among the experiments. Fermentation power of dough expansion were increased as incubation time increased. Baking loss was the highest at the 0.04% addition level, while the lowest at the 0.01% level. As hemicellulase content increased, pH, hardness, and fracturability of bread decreased, while total titratable acidity, specific volume, and resilience increased. Water content and lightness were the highest in the control bread samples, and yellowness was maximal in the 0.01% group. Bread made by the addition of hemicellulase had significantly higher greenness and flavor than the control group. Color, consistency, and springiness of crumb, density and uniformity of crumb pore, softness, chewiness, overall acceptability, lotus leaf flavor, delicious taste, astringency, bitterness, and off-flavor were not significantly different among the samples. The results indicate that adding 0.02$\sim$ 0.03% hemicellulase in N elumbo nucifera G. tea white bread is optimal for quality and provides a product with reasonably high overall acceptability.

Usefulness Evaluation of Artifacts by Bone Cement of Percutaneous Vertebroplasty Performed Patients and CT Correction Method in Spine SPECT/CT Examinations (척추 뼈 SPECT/CT검사에서 경피적 척추성형술 시행 환자의 골 시멘트로 인한 인공물과 CT보정방법의 유용성 평가)

  • Kim, Ji-Hyeon;Park, Hoon-Hee;Lee, Juyoung;Nam-Kung, Sik;Son, Hyeon-Soo;Park, Sang-Ryoon
    • The Korean Journal of Nuclear Medicine Technology
    • /
    • v.18 no.1
    • /
    • pp.49-61
    • /
    • 2014
  • Purpose: With the aging of the population, the attack rate of osteoporotic vertebral compression fracture is in the increasing trend, and percutaneous vertebroplasty (PVP) is the most commonly performed standardized treatment. Although there is a research report of the excellence of usefulness of the SPECT/CT examination in terns of the exact diagnosis before and after the procedure, the bone cement material used in the procedure influences the image quality by forming an artifact in the CT image. Therefore, the objective of the research lies on evaluating the effect the bone cement gives to a SPECT/CT image. Materials and Methods: The images were acquired by inserting a model cement to each cylinder, after setting the background (3.6 kBq/mL), hot cylinder (29.6 kBq/mL) and cold cylinder (water) to the NEMA-1994 phantom. It was reconstructed with Astonish (Iterative: 4 Subset: 16), and non attenuation correction (NAC), attenuation correction (AC+SC-) and attenuation and scatter correction (AC+SC+) were used for the CT correction method. The mean count by each correction method and the count change ratio by the existence of the cement material were compared and the contrast recovery coefficient (CRC) was obtained. Additionally, the bone/soft tissue ratio (B/S ratio) was obtained after measuring the mean count of the 4 places including the soft tissue(spine erector muscle) after dividing the vertebral body into fracture region, normal region and cement by selecting the 20 patients those have performed PVP from the 107 patients diagnosed of compression fracture. Results: The mean count by the existence of a cement material showed the rate of increase of 12.4%, 6.5%, 1.5% at the hot cylinder of the phantom by NAC, AC+SC- and AC+SC+ when cement existed, 75.2%, 85.4%, 102.9% at the cold cylinder, 13.6%, 18.2%, 9.1% at the background, 33.1%, 41.4%, 63.5% at the fracture region of the clinical image, 53.1%, 61.6%, 67.7% at the normal region and 10.0%, 4.7%, 3.6% at the soft tissue. Meanwhile, a relative count reduction could be verified at the cement adjacent part at the inside of the cylinder, and the phantom image on the lesion and the count increase ratio of the clinical image showed a contrary phase. CRC implying the contrast ratio and B/S ratio was improved in the order of NAC, AC+SC-, AC+SC+, and was constant without a big change in the cold cylinder of the phantom. AC+SC- for the quantitative count, and AC+SC+ for the contrast ratio was analyzed to be the highest. Conclusion: It is considered to be useful in a clinical diagnosis if the application of AC+SC+ that improves the contrast ratio is combined, as it increases the noise count of the soft tissue and the scatter region as well along with the effect of the bone cement in contrast to the fact that the use of AC+SC- in the spine SPECT/CT examination of a PVP performed patient drastically increases the image count and enables a high density of image of the lesion(fracture).

  • PDF

Proliferative Properties and Cytokine Secretion of Lung Fibroblast Cell Lines of the Patients with Idiopathic Pulmonary Fibrosis (정상인 및 간질성 폐섬유증 환자들의 폐 병변내 섬유모세포주의 증식양상 및 Cytokine분비능에 관한 연구)

  • Kim, Dong-Soon;Paik, Sang-Hoon;Kong, Kyung-Yup;Kim, Dong-Kwan;Park, Seong-Il;Shim, Tae-Sun;Lim, Chae-Man;Lee, Sang-Do;Koh, Youn-Suck;Kim, Woo-Sung;Kim, Won-Dong
    • Tuberculosis and Respiratory Diseases
    • /
    • v.45 no.1
    • /
    • pp.128-139
    • /
    • 1998
  • Background: It is well known that various cytokines and growth factors secreted mainly from alveolar macrophages do the key role in the pathogenesis of IPF. But recently it has been known that structural cells like fibroblast can also release cytokines. So the phenotypic changes in fibroblasts of IPF may do a role in continuous progression of fibrosis. The aim of this study is to find out whether there is a change in the biologic properties of the lung fibroblasts of IPF. Subjects and Method: The study was done on 13 patients with IPF diagnosed by open or thoracoscopic lung biopsy and 7 control patients who underwent resectional surgery for lung cancer. Lung fibroblast cell lines (FB) were established by explant culture technique from the biopsy or resected specimen Result: Basal proliferation of the fibroblast of IPF(IFB) measured by BrdU uptake tended to be highter than control fibroblast(NFB) (0.212 0.107 vs $0.319{\pm}0.143$, p=0.0922), also there was no significant difference in proliferation after the stimulation with PDGF or 10% serum. On the contrary, the degree of inhibition in proliferation by PGE2 was significantly lower($33.0{\pm}13.1%$) in IFB than control($46.7{\pm}10.0%$, p=0.0429). The IFB secreted significantly higher amount of MCP-l($l574{\pm}1283$ pg/ml) spontaneously than NFB($243{\pm}100$ pg/ml) and also after the stimulation with TGF-$\beta$($3.23{\pm}1.31$ ng/ml vs $0.552{\pm}0.236$ ng/ml, p=0.0012). Similarly IL-8 and IL-6 seretion of IFB was significantly higher than NFB at basal state and with TGF-$beta$ stimulation. But after the maximal stimulation with IL-1,8, no significant difference in cytokine secretion was found between IFB and NFB. Conclusion : Above data suggest that the fibroblasts of IPF were phenotypically changed and these change may do a role in the pathogenesis of IPF.

  • PDF

Effect of Ecklonia cava Hot Water Extracts on Shelf-life and Quality of Muffin (감태 열수 추출물 첨가에 의한 머핀의 저장성 및 품질 증진 효과)

  • Jung, Kyong-Im;Choi, Young-Ju;Cho, Eun-Kyung
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.39 no.11
    • /
    • pp.1672-1677
    • /
    • 2010
  • The purpose of this study was to examine the qualities of muffins made with 0.1, 0.5, and 1% of Ecklonia cava hot water extracts (WEC). The muffins containing 0.1, 0.5, and 1% of WEC were acceptable by sensory evaluation such as color, flavor, taste, texture, and overall acceptability. The moisture contents of muffins made with WEC were not significantly different from muffins not containing WEC (control) during the early storage period (p<0.05), whereas after 3 days of storage, the moisture contents of muffins made with WEC were higher than that of control. The total microbial count in muffins made with 1% of WEC decreased as compared to that of control with an increase in storing time. The antioxidative activities, DPPH radical scavenging and superoxide dismutase-like activity of muffins increased with an increase in the concentrations of WEC. These results suggest that the addition of WEC to muffins has a good effect on improving the shelf-life and overall quality.

Effect of Brown Rice Flour on Muffin Quality (현미분말 첨가에 의한 머핀의 품질 증진 효과)

  • Jung, Kyong-Im;Cho, Eun-Kyung
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.40 no.7
    • /
    • pp.986-992
    • /
    • 2011
  • The purpose of this study was to examine the qualities of muffins with 20, 40, and 60% brown rice flour (BRF). The muffins containing 20, 40, and 60% BRF were lower than control muffins (made with regular flour) in weight, height, pH, and moisture content. No significant differences were observed between BRF muffins in weight and moisture content; however, height and pH decreased with increasing amounts of BRF added (p<0.05). The moisture content of control muffins decreased after storage at $30^{\circ}C$ and was not significantly different than BRF muffins (p>0.05). The hardness and resilience in the controls were higher than BRF muffins, but increasing the amount of BRF added in muffins increased both hardness and resilience (p<0.05). The cohesiveness and springiness in the controls were higher than in BRF muffins and decreased with increasing the amount of BRF added to muffins (p<0.05). The gumminess and chewiness in muffins with BRF were higher than controls and were increased when the amount of BRF added in muffins was increased (p<0.05). However, the adhesiveness of the samples was not significantly different (p>0.05). In sensory evaluation, the external color in muffins with 20% BRF and the internal color in controls were the highest (p<0.05). The taste, aroma, texture, and overall acceptability were the highest in muffins with 60% BRF (p<0.05). The antioxidant activities, DPPH radical scavenging, and superoxide dismutase-like activity of muffins were increased with increasing the amount of BRF added to muffins (p<0.05).

Effect of Washing Times on Quality Characteristics of Chicken Surimi (수세 횟수가 계육 수리미의 품질 특성에 미치는 영향)

  • Jin, Sang-Keun;Kim, Il-Suk;Park, Ki-Hun;Ha, Ji-Hee;Kang, Seoc-Mo;Kim, In-Jin;Choi, Young-Joon;Kim, Jin-Soo;Lee, Jae-Ryong
    • Food Science of Animal Resources
    • /
    • v.25 no.3
    • /
    • pp.265-270
    • /
    • 2005
  • This study was carried out to investigate the effects of washing times on quality characteristics of chicken breast surimi. The surimi was prepare after 2 (C), 4 (T1) and 6 (T2) times washed with a ratio 6 : 1 distilled water-chicken breast meat. The moisture and crude protein content of T1 and T2 were higher than that of C. The myofibrillay protein and yield of C was higher (p<0.05) than those of T1 and T2. The pH of C was higher (p<0.05) compare to other treatments. The WHC was no significant differences between the all treatments. The shear force of all treatments were tended to higher as washing times increased. The breaking force and deformation value of T2 were lower than other treatments. The $L^{*}$ values in C and $b^{\ast}$ values in T1 were significantly (p<0.05) lower among the treatments group. The hardness and gumminess of T1 was higher (p<0.05) compared to T2. The springiness of treatments increased as washing times increased. The sensory score of surimi made from chicken breast meat was not affected by the washing times.

Changes in the Quality Characteristics of Mung Bean Starch Jelly with White Lotus(Nelumbo nucifera) Root Powder Added (연근가루를 첨가한 청포묵의 품질 특성 변화)

  • Park, Jin-Hee;Kim, Eun-Mi
    • Culinary science and hospitality research
    • /
    • v.16 no.1
    • /
    • pp.180-190
    • /
    • 2010
  • This study investigates the quality characteristics of mung bean starch Jelly by addition of different ratios of white lotus(Nelumbo nucifera) root powder during 5 days of storage at $4^{\circ}C$. The moisture content of the samples ranged from 86.78 to 88.88%. The L value of the samples decreased as the amount of white lotus root powder increased; however, the a value and b value were significantly(p<0.05) increased. For the sensory evaluation, color and taste were decreased as the amount of white lotus root powder increased. Flavor and shine were not significantly different among the samples. And clarity and elasticity were highest in the sample with no powder and 5% of white lotus root powder. Hardness was decreased(p<0.05) as the amount of white lotus root powder increased. Overall acceptability was highest when using 0% and 5%. Texture profiles of hardness decreased as the amount of white lotus root powder increased. Hardness, gumminess, chewiness were found to drop significantly(p<0.05) after one day of storage. Cohesiveness was not significantly different among the samples according to the amounts of white lotus root powder. Adhesiveness was not significantly different in 0, 5, 10, and 15% of white lotus root powder. Syneresis was increased during the storage period. From the result, the most advisable mixture ratio of mung bean starch jelly with white lotus root powder was 19 g of mung bean starch, 1g of white lotus root, 0.1 g of salt and 160 mL of water.

  • PDF