• Sleep Medicine and Psychophysiology
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• v.27 no.2
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• pp.56-66
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• 2020

Objectives: In this study, the clinical characteristics of OSA patients and the quality of life before and after CPAP use were compared to determine the degree of improvement in quality of life according to CPAP use. Methods: Age, sex, height, weight, body mass index, Epworth Sleepiness Scale, Modified Mallampatti Score, Montreal Cognitive Assessment-Korean, and Pittsburgh Sleep Quality Index were compared between men and women through medical records. To understand the degree of improvement in quality of life resulting from use of CPAP, a personal telephone call was made to compare the VAS scores for quality of life before and after CPAP use. Results: In height (HT) (Z = -4.525, p < 0.001), weight (BW) (Z = -2.844, p < 0.05), sleep quality (PSQI) (Z = -2.671, p < 0.05), and arousal index (AI) (Z = -2.105, p < 0.05), there was a difference between men and women (p < 0.05). There was no difference in the remaining variables. Cross-analysis (Chi-square test) confirmed a difference between severity and sex of OSA. It has been found that there is no statistically significant order in size according to level-specific severity of OSA for PreCPAP QOL, PostCPAP QOL, CPAPUse Months, and CPAP4Hr/d (%) (p > 0.05). The difference between AHI before and after CPAP was 36.48 ± 21.54 (t = 11.609, p < 0.001) and the difference between QOL before and after CPAP was -25.43 ± 22.06 (t = -7.901, p < 0.001), both of which were significant (p < 0.001). Conclusion: Among OSA patients, there were differences in height (HT), weight (BW), sleep quality (PSQI), arousal index (AI), and severity of OSA between men and women, but the quality of life before and after CPAP was different. However, there was no difference between men and women in quality of life before and after CPAP. In addition, quality of life in OSA patients improved after using CPAP.

• Journal of Food Hygiene and Safety
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• v.38 no.6
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• pp.449-456
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• 2023

In this study, we developed Rapid Enrichment Broth for Vibrio parahaemolyticus (REB-V), a broth capable enriching V. parahaemolyticus from 10⁰ CFU/mL to 10⁶ CFU/mL within 6 hours, which greatly facilitates the rapid detection of V. parahaemolyticus. Using a modified Gompertz model and response surface methodology, we optimized supplement sources to rapidly enrich V. parahaemolyticus. The addition of 0.003 g/10 mL of D-(+)-mannose, 0.002 g/10 mL of L-valine, and 0.002 g/10 mL of magnesium sulfate to 2% (w/v) NaCl BPW was the most effective combination of V. parahaemolyticus enrichment. Optimal V. parahaemolyticus culture conditions using REB-V were at pH 7.84 and 37℃. To confirm REB-V culture efficiency compared to 2% (w/v) NaCl BPW, we assessed the amount of enrichment achieved in 7 hours in each medium and extracted DNA samples from each culture every hour. Real-time PCR was performed using the extracted DNA to verify the applicability of this REB-V culture method to molecular diagnosis. V. parahaemolyticus was enriched to 5.452±0.151 Log CFU/mL in 2% (w/v) NaCl BPW in 7 hours, while in REB-V, it reached 7.831±0.323 Log CFU/mL. This confirmed that REB-V enriched V. parahaemolyticus to more than 10⁶ CFU/mL within 6 hours. The enrichment rate of REB-V was faster than that of 2% (w/v) NaCl BPW, and the amount of enrichment within the same time was greater than that of 2% (w/v) NaCl BPW, indicating that REB-V exhibits excellent enrichment efficiency.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.6
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• pp.703-712
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• 2017

In this study, the fat contents and fatty acid compositions of Korean beef (tenderloin, loin, strip loin, chuck roll, foreshank, top blade, top round, brisket point, center of heel, and ribs) and pork (tenderloin, loin, shoulder loin, foreshank, jowls, ham, eye of round, belly, skirt meat, and ribs) parts were investigated. The fat contents of Korean beef ranged from 5.25% (top round) to 35.94% (brisket point). The major fatty acids were palmitic acid (C16:0), stearic acid (C18:0), and oleic acid (C18:1, n-9); especially, oleic acid was the most abundant. Loin had similar fat content as ribs, but there were some differences in fatty acid composition. Linolenic acid (C18:3, n-3) and linoleic acid (C18:2, n-6) were the most abundant fatty acids in strip loin and ribs (38.63 mg/100 g and 564.71 mg/100 g, respectively). Arachidonic acid (C20:4, n-6) was only found in strip loin, top blade, and ribs, and its amounts were in the following order: ribs (2.50 mg/100 g)> strip loin (1.33 mg/100 g)> top blade (1.19 mg/100 g). Total trans-fatty acid (TFA) content of top round was the lowest among all parts, and the ratio of unsaturated fatty acid (UFA) was the highest in foreshank. The fat contents of pork ranged from 4.16% (tenderloin) to 18.47% (belly), but there was no significant difference in fat content between tenderloin, loin, foreshank, ham, and eye of round. The major fatty acids were palmitic acid, stearic acid, oleic acid, and linoleic acid, and their amounts were in the following order: oleic> palmitic> linoleic> stearic acid. Docosahexaenoic acid (C22:6, n-3) was only detected in belly, and the TFA content of belly was the highest. The ratio of UFA was highest in ham. These findings will be useful in the development of standardization data on fatty acid composition in different parts of Korean beef and pork.