• 대한지역사회영양학회지
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• 제17권5호
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• pp.555-578
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• 2012

This study was conducted to investigate which food items are perceived as HANSIK (Korean food) in Korea. 562 males and females aged 20-70 were surveyed on 512 most frequently consumed dish items from 4th Korean National Health and Nutrition Survey if they perceive it as HANSIK. Dish items in kimchi, namul sukchae (cooked and seasoned vegetable) and jeotgal (salt-fermented food) category showed high response rate to be perceived as HANSIK. The response rate of twigim (frying foods) as HANSIK was low showing less than 70%. The response rate as HANSIK for foreign origin foods such as ramen and jjajangmyeon (black bean paste noodle) were lower than 25%. In jang yangnyum (seasoning) category, doenjang (soybean paste) and gochujang (red pepper paste) showed high response rate as HANSIK more than 90%. Females showed a higher response rate as HANSIK than males for most food items except several items of myen mandu (noodle and dumpling). The younger age group had higher HANSIK perception on many items of recently consumed foods, especially budae-jjigae (spicy sausage stew) (p < 0.001) and jwipo-jorim (braised dried filefish) (p < 0.001), implying that they already accept the common foods as HANSIK regardless of the origin. These results provide an information on the foods perceived as HANSIK among currently consumed common foods in Korea and these results can be utilized for establishment of HANSIK concept reflecting transition of dietary life in Korea.

• 한국임상수의학회지
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• 제32권3호
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• pp.239-242
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• 2015

오징어에 기생하는 Nybelinia surmenicola의 충미충 감염상을 조사하고 광학 및 주사전자현미경을 적용하여 종을 동정 하였다. 대전 어물전에서 시판하는 총 200 마리의 오징어를 검사하여 54 마리 (27%)에서 N. surmenicola의 충미충을 검출하였다. 양성 오징어의 충미충 출현빈도는 2.28이였다. 충체의 길이와 폭은 $6.1-11.1(8.05){\times}2.0-2.2(2.1)mm$이였고 흡구는 $2.4-2.8{\times}0.62-0.69(2.65{\times}0.64)mm$로 계측되었다. 문 (tentacule)은 돌출되어 있으며 사선으로 16개의 갈고리가 무장되어 있었다. 문초(tentacle sheaths)는 bulb 가까이에서 1회 꼬여 있었다. 흡구 가장자리에 사상의 microtriches가 존재하였다. 4개의 거대한 흡구는 가장자리에서 사상모양의 microtriches에 의해 분리되었다. 본 논문은 한반도 연안 오징어에서 N. surmenicola 충미충 검출의 최초 보고이다.

• Journal of Cardiovascular Imaging
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• 제31권1호
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• pp.51-61
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• 2023

BACKGROUND: Valvular heart disease (VHD) is a common cause of cardiovascular morbidity and mortality worldwide; however, its epidemiological profile in Korea requires elucidation. METHODS: In this nationwide retrospective cohort study from the Korean valve survey, which collected clinical and echocardiographic data on VHD from 45 medical centers, we identified 4,089 patients with VHD between September and October 2019. RESULTS: The aortic valve was the most commonly affected valve (n = 1,956 [47.8%]), followed by the mitral valve (n = 1,598 [39.1%]) and tricuspid valve (n = 1,172 [28.6%]). There were 1,188 cases of aortic stenosis (AS) and 926 cases of aortic regurgitation. The most common etiology of AS was degenerative disease (78.9%). The proportion of AS increased with age and accounted for the largest proportion of VHD in patients aged 80-89 years. There were 1,384 cases of mitral regurgitation (MR) and 244 cases of mitral stenosis (MS). The most common etiologies for primary and secondary MR were degenerative disease (44.3%) and non-ischemic heart disease (63.0%), respectively, whereas rheumatic disease (74.6%) was the predominant cause of MS. There were 1,172 tricuspid regurgitation (TR) cases, of which 46.9% were isolated and 53.1% were associated with other valvular diseases, most commonly with MR. The most common type of TR was secondary (90.2%), while primary accounted for 6.1%. CONCLUSIONS: This report demonstrates the current epidemiological status of VHD in Korea. The results of this study can be used as fundamental data for developing Korean guidelines for VHD.

• Journal of Microbiology and Biotechnology
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• 제20권2호
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• pp.391-396
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• 2010

The purpose of this study was to investigate the biosafety of Vibrio parahaemolyticus in raw salad vegetables at wet markets and supermarkets in Malaysia. A combination of the most probable number-polymerase chain reaction (MPN-PCR) method was applied to detect the presence of V. parahaemolyticus and to enumerate their density in the food samples. The study analyzed 276 samples of common vegetables eaten raw in Malaysia (Wild cosmos=8; Japanese parsley=21; Cabbage=30; Lettuce=16; Indian pennywort=17; Carrot=31; Sweet potato=29; Tomato=38; Cucumber=28; Four-winged bean=26; Long bean=32). The samples were purchased from two supermarkets (A and B) and two wet markets (C and D). The occurrence of V. parahaemolyticus detected was 20.65%, with a higher frequency of V. parahaemolyticus in vegetables obtained from wet markets (Wet market C=27.27%; Wet Market D=32.05%) compared with supermarkets (Supermarket A=1.64%; Supermarket B=16.67%). V. parahaemolyticus was most prevalent in Indian pennywort (41.18%). The density of V. parahaemolyticus in all the samples ranged from <3 up to >2,400 MPN/g, mostly <3 MPN/g concentration. Raw vegetables from wet markets contained higher levels of V. parahaemolyticus compared with supermarkets. Although V. parahaemolyticus was present in raw vegetables, its numbers were low. The results suggest that raw vegetables act as a transmission route for V. parahaemolyticus. This study will be the first biosafety assessment of V. parahaemolyticus in raw vegetables in Malaysia.

• 한국식품조리과학회지
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• 제23권5호
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• pp.731-748
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• 2007

In this study, we investigated e kinds and names of side dishes along with their recipes and ingredients occuring in Korean cookbooks published before the 17th century. The side dishes were classified 79 kinds of Guk, 23 kinds of Jjim and Seon, 15 kinds of Gui, 3 kinds of Jeon, 7 kinds of Nureumi, 3 kinds of Bokkeum, 30 kinds of Chae, 11 kinds of Hoe, 7 kinds of Jwaban, 6 kinds of Mareunchan, 12 kinds of Pyeonyuk and 5 kinds of Jeonyak, Jokpyeon and Sundae. The earliest records were found on Guk, Jjim, Jwaban, Po and Pyeonyuk Gui, Namul and Hoe were recorded after the 1500's and Nureumi, Jeon, Jeonyak, Jokpyeon and Sundae were developed relatively late in the late 17th century. As to the kinds of side dishes, Guk was the most common. Guks cooked before the 17th century used different recipes and more types of ingredients than today, including some that are not used today. For Jjim, various seasonings were added to main ingredients such as poultry, meat, seafood and vegetable. Most of the records found for Jjim used chicken as the main ingredient. Gui was recorded as Jeok or Gui and there weren't many ingredients for Gui before the 17th century. Gui was usually seasoned with salt or soy bean sauce and broiled after applying oil. Vegetables were broiled after a applying flour-based sauce. The Jeon cooked at that time was different from the one that is cooked today in that cow organs or sparrows were soaked in oily soy bean sauce before being stewed. Nureumi, which was popular in the 17th century, but rarely made today, was a recipe consisting of adding a flour or starch-based sauce to stewed or broiled main ingredients. Chae was a side dish prepared with edible plants, tree sprouts or leaves. Chaes like Donga and Doraji were colored with Mandrami or Muroo. Hoe was a boiled Hoe and served after boiling seafood. Jwaban was cooked by applying oil to and then broiling sparrows, dudeok, and mushrooms that had been seasoned and dried. For dried Chans, beef or fish was thin-sliced, seasoned and dried or sea tangle was broiled with pine nuts juice. There are some recipes from the 17th century whose names are gone or the recipes or ingredients have changed. Thus we must to try to rebuild three recipes and develop recipes using our own foods of today.

• 생명과학회지
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• 제27권9호
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• pp.1003-1010
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• 2017

Paenibacillus woosongensis의 유전체 부분 염기서열로부터 mannanase를 코드하는 것으로 유추되는 open reading frame을 중합효소연쇄반응으로 증폭하여 대장균에 클로닝하고 염기서열을 결정하였다. Mannanase 유전자는 man26AT로 명명하였으며 1,053 아미노산으로 구성된 단백질을 코드하는 3,159 뉴클레오티드로 이루어졌다. 아미노산 잔기배열을 분석한 결과 Man26AT는 glycosyl hydrolase family 26의 mannanase와 상동성이 높은 활성영역, 탄수화물 결합영역 CBM27과 CBM11로 구성되어 있었다. Man26AT의 아미노산 배열은 P. ihumii의 유추된 mannanase와 상동성이 81%이고 다른 Paenibacillus 속 균주의 여러 mannanases와 57% 이하의 상동성을 보였다. man26AT 유전자를 함유한 재조합 대장균의 균체 파쇄상등액은 $55^{\circ}C$와 pH 5.5에서 최대의 mannanase 활성을 보였고, $50^{\circ}C$에서 1시간 열처리한 후에 80% 이상의 잔존활성을 보였다. Man26AT는 locust bean gum (LBG) galactomannan과 konjac glucomannan에 대한 분해활성이 유사하였으며, carboxymethylcellulose, xylan과 para-nitrophenyl-${\beta}$-mannopyranoside는 분해하지 못하였다. Man26AT에 의해 mannotriose, mannotetraose, mannopentaose와 mannohexaose 등의 만노올리고당이나 LBG로부터 공통의 최종 가수분해 산물로 mannose, mannobiose와 mannotriose가 생성되었다. 또한 mannotriose 보다 큰 만노올리고당이 LBG와 guar gum의 분해산물로 각각 생성되었다. 그러나 Man26AT는 mannobiose를 분해하지는 못하였다. 활성염색을 통해 Man26AT는 균체 내에서 3개 이상의 크기가 다른 활성 단백질로 분해된 것이 확인되었다.

• 한국자원식물학회지
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• 제17권3호
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• pp.297-303
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• 2004

꼭두서니에서 추출한 염료를 이용해 몇 가지 조건에서 견직물을 천연염색 해 봄으로써 견직물에 대한 꼭두서니의 염색성과 염료로서의 이용성을 조사하였다. 꼭두서니 추출물로 모시 섬유를 염색 한 결과 표면색은 YR계열로 나타났으나 매염제에 따라 다소 차이가 있어 FeSO$_4$, SnC1$_4$, tartaric acid에서 는 Y계열로, 동백, 콩대재에서는 R계열로 나타났다. 염색온도에 따른 모시섬유의 표면색과 염착농도는 염색온도가 높을수록 a값이 증가한 반면에 b값은 감소되었고, L값은 낮아졌다. 염착농도는 7$0^{\circ}C$ , 9$0^{\circ}C$, 6$0^{\circ}C$순으로 높았다. 염액의 pH에 따른 표면색은 pH 4와 9에서는 순 Y계열을 나타냈으며, 염착농도는 산이 강할수록 K/S값이 다소 높게 나타났다. 염액의 농도에 따른 표면색은 농도에 관계없이 기본적으로 YR계 열로 발색 되었으며 , 염착농도는 염액의 농도가 높을 수록 증가하는 경향을 나타냈다. 염 색시간에 따른 표면색과 염착농도는 10-120분간에 큰 차이가 없어 10분간으로도 충분한 것으로 나타났다.

• 한국식생활문화학회지
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• 제6권4호
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• pp.369-380
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• 1991

A study of eating behavior was conducted among 274 children of Nan Hyang elementary school, located in low income area of Seoul, where a school lunch program is not operated. During weekdays, 19.6% of children ate breakfast and 18.4% ate supper alone or with their siblings. The school provided boxed lunches for 10.5% of the children with governmental funds, who were chosen by the school based on their household income. But the percentage of the children skipping breakfast was 14.6%, lunch 10.3% and supper 8.0%. The results of nutritional analysis of the children who had three meals a day and those of children skipped one of the regular meals were compared. The group who had three meals consumed more nutrients except vitamin C than the group skipped meal (p<0.01). Most common meal pattern was consisted of cooked rice, Kimchi and side dishes. When the children didn't have afternoon classes, 10.0% of the children ate Ramen only at home without any side dishes. Among the protein sources, the beans and bean products were the most common items. When we studied the three different lunches such as A) the boxed lunches provided by school, B) the boxed lunches from home and C) the lunches ate at home, the A) lunches provided the most common items. When we studied the three different lunches such as A) the boxed lunches provided by school, B) the boxed lunches from home and C) the lunches ate at home, the A) lunches provided the milk products, fruits, ice cakes${\cdots}$etc. Their favorite foods were fruits, yoghurt, Chinese black noodle, and sweet potatoes whereas being not prefered foods, were aromatic vegetables. It seemed that the increasing rate of working mothers and the overflooding of instant foods have caused to neglect children's meal management. To solve these problems, nutrition education and extend of school lunch programs should be emphasized.

• 구강회복응용과학지
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• 제26권2호
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• pp.111-120
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• 2010

목적: 본 연구는 측두하악관절의 시상 CT 이미지에서 최대교두감합위시 양 과두의 위치와 대칭성을 평가하기 위해 기획되었다. 재료 및 방법: Cone-bem CT가 각 100명의 남/녀 그리고 증상/무증상으로 분류된 총 200명의 400개 측두하악관절을 평가하는데 사용되었다. 3명의 독립된 평가자(치과의사)가 전방위(AP), 중앙위(MP), 후방위(PP)으로 분류된 과두 위치와 양 과두의 대칭성을 결정하였다. 결과: 성별에 따른 전방위, 중앙위, 후방위의 평균 퍼센트(%)는 남성에서 48.5, 28.5, 23였고, 여성에서 34, 38, 28였다. 과두의 대칭성은 성별에 관계없이 대칭인 경우가 많았다. 증상과 무증상의 관점에서 보면 전방위, 중앙위, 후방위의 평균 퍼센트(%)는 무증상 그룹에서 44.5, 34, 21.5였고, 증상이 있는 그룹에서는 37, 33.5, 29.5였다. 과두의 대칭성은 무증상 그룹에서는 대칭성이 더 빈번했고, 증상 그룹에서는 비대칭이 더 많았다. 결론: 이 데이터는 Cone-bean CT에 의해서 얻어진 최대교두감합위에서 과두 위치의 임상 평가를 위해 유용한 기준이 될 수 있을 것으로 사료된다.

• 대한영양사협회학술지
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• 제5권1호
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• pp.100-115
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• 1999

With the growing number of nutrient calculation software packages on the market, there are need to compare each programs. Since each program use different nutrient databases, the result of calculation may be different in value. In this study, we use three(A, B, C) most popular program package to compare the result of nutrient calculation. For the analysis, 24hour recall data from 97 preschool children, 66 university students and 95 aged persons were used. For the calculation if subjects gave the complete recipe, recipes from the subjects were used. Otherwise, recipe from the program database were used. Common 15 nutrients of which all program can give results, are analyzed and compared for mean nutrient intake and nutrient intake for food groups. Ten nutrients among 15 nutrients which have RDA were analyzed for % of RDA and the distribution of RDA. Mean nutrient intake of Fe, vitamin A, Na were statistically different among results of the calculation using three programs(p<0.001). The distribution of Fe, vitamin A and vitamin $B_2$, niacin were statistically different among three results of the calculation using three program(p<0.001, p<0.05). Nutrient intakes of food groups were statistically different in cereal and products, bean and products, vegetables, fruits, fishes and shellfishes, milk and products, beverages, and seasonings(p<0.0001). It is hard to say that the difference among three program are coming from the difference from nutrient database or recipe database in this study. With these result, we conclude that it is necessary to evaluate nutrient database and recipe database as the foremost consideration in selecting nutrient calculation software. Those differences should be considered when interpreting results, comparing results with other studies, and when developing treatment plans in the clinical settings.