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Clinical Feature and Dietary Pattern of Infantile Constipation Under Two Years of Age (2세 이하 영유아 변비의 임상 양상과 식이 방식)

  • Kim, Hye-Jin;Moon, Jin Soo;Hwang, Jong Hee;Jang, Hyun Oh;Nam, Seung Yeun;Kim, Dong Wook;Lee, Chong Guk
    • Pediatric Gastroenterology, Hepatology & Nutrition
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    • v.9 no.1
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    • pp.31-38
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    • 2006
  • Purpose: Infantile constipation is one of the most common problems in pediatric gastrointestinal outpatient clinic. We planed to show the clinical feature of infantile constipation and explore the possible relationship between diets and symptoms of constipation. Methods: We analyzed the medical records and telephone questionnaire about infants under 2 years of age with constipation, who visited outpatient clinic of Department of Pediatrics, Ilsan Paik Hospital during the time from March 2002 to February 2005. Data including the symptoms and signs of constipation, diet history, and past-medical history were analyzed. Results: Total 96 infants, 40 male and 56 female, were enrolled in this study. The mean age was 9 months. Twenty-three infants were exclusively breast milk fed (BMF), 20 infants were cow's milk fed (CMF) and 53 infants had a history of mixed feeding with cow's milk and breast milk (MMF). Patients showed painful defecation (95.8%), abdominal distension (53.1%), palpable rectal stool (35.1%), hard stool (30.2%), blood-tinged stool (29.2%) and anal fissure (16.7%). Patients with exclusive cow milk feeding had prominent clinical features, such as anal fissure (p=0.03), hematochezia (p=0.04) and palpable rectal stool (p=0.025). Patients who had a history of larger intake of liquid food had a tendency to get anal skin tag (p<0.05). Conclusion: Exclusive breast milk feeding seemed important to avoid constipation with clinical significance. To educate caregivers in appropriate way of the weaning food may help the infants with constipation.

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Study on the Ventilation System Applicability of High-rise Hog Building for Growing-fattening (고상식 육성비육돈사에 적합한 환기시스템에 관한 연구)

  • Yoo, Yong-Hee;Song, Jun-Ik;Choi, Dong-Yoon;Chung, Eui-Soo;Jeon, Kyoung-Ho;Lee, Poong-Yeon;Kim, Sang-Woo;Jeung, Jong-Won
    • Journal of Animal Environmental Science
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    • v.16 no.1
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    • pp.41-50
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    • 2010
  • The goal of this study was to develop a suitable ventilation system for high-rise hog building (HRHB) for growing-fattening with combined slatted floor pen in second story and in situ manure management system in Korea. The HRHB was constructed as 29m long, 9m wide and 7.6m high for outer dimension with an indoor height of 3.1m and 2.4 for lower and upper floor, respectively. Ventilation systems for each treatment were installed in separated rooms of HRHB. The ventilation types installed in each room were following 3 types: ventilation type 1 (V1), where air was pulled through a circular duct inlet and exhausted by fans; ventilation type 2 (V2), where air was pulled through eave inlet (side ceiling inlet) and exhausted by fans; and ventilation type 3 (V3), where air was pulled through baffled ceiling inlet and exhausted by fans. For each ventilation system, investigated air velocity under minimum, medium and maximum ventilation ratio and air flow pattern inside. The results were as follows; For air flow pattern from top to bottom, V1 showed a homogeneous vertical type, V2 showed a bilateral symmetry type and V3 showed an vertical umbrella type. Under minimum ventilation ratio, air velocity in upper floor (80cm above the slated floor) was similar for V1, V2, and V3. Under maximum ventilation ratio, air velocity in upper floor was undeviating for V1 (0.10~0.26m/s) and varied for V2 (0.12~0.63m/s) while those for V3 was relatively slow and less varied (0.07~0.15m/s). In conclusion, Duct inlet type (V1) can be applied to the development of a new HRHB with additional evaluations such as field test hog feeding.

Effect of gomchwi (Ligularia fischeri) extract against high glucose- and H2O2-induced oxidative stress in PC12 cells (PC12 신경세포에서 고당 및 과산화수소로 유도된 산화적 스트레스에 대한 곰취 추출물의 효과)

  • Park, Sang Hyun;Park, Seon Kyeong;Ha, Jeong Su;Lee, Du Sang;Kang, Jin Yong;Kim, Jong Min;Lee, Uk;Heo, Ho Jin
    • Korean Journal of Food Science and Technology
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    • v.48 no.5
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    • pp.508-514
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    • 2016
  • Effects of the ethyl acetate fraction from gomchwi (Ligularia fischeri) extract against high $glucose/H_2O_2-induced$ oxidative stress and in vitro neurodegeneration were investigated to confirm the physiological property of the extract. The ethyl acetate fraction of gomchwi extract showed the highest total phenolic contents than the other solvent fractions. An anti-hyperglycemic activity of the ethyl acetate fraction was evaluated using the ${\alpha}-glucosidase$ inhibitory assay, and the half maximal inhibitory concentration ($IC_{50}$) value for ${\alpha}-glucosidase$ was found to be $727.64{\mu}g/mL$. In addition, the ethyl acetate fraction showed excellent 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) diammonium salt radical scavenging activity, and inhibition of malondialdehyde production. The ethyl acetate fraction also decreased intracellular reactive oxygen species, whereas neuronal cell viability against high glucose/$H_2O_2$-induced cytotoxicity was found to be increased. Finally, 3,5-dicaffeoylquinic acid as a main phenolic compound in the ethyl acetate fraction was analyzed by high-performance liquid chromatography. These results suggest that gomchwi might be a good natural source of functional materials to prevent diabetic neurodegeneration.

A Study on Fall Accident (1개 종합병원 환자의 낙상에 관한 조사)

  • Lee, Hyeon-Suk;Kim, Mae-Ja
    • The Korean Nurse
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    • v.36 no.5
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    • pp.45-62
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    • 1998
  • The study was conducted from November 1995 to May 1996 at the one general hospital in Seoul. The total subjects of this study were 412 patients who have the experience of fall accident, among them 31 was who have fallen during hospitalization and 381 was who visited emergency room and out patient clinic. The purposes of this study were to determine the characteristics, risk factors and results of fall accident and to suggest the nursing strategies for prevention of fall. Data were collected by reviewing the medical records and interviewing with the fallers and their family members. For data analysis, spss/pc+ program was utilized for descriptive statistics, adjusted standardized $X^2$-test. The results of this study were as follows: 1) Total subjects were 412 fallers, of which 245(59.5%) were men and 167(40.5%) were women. Age were 0-14 years 79(19.2%), 15-44 years 125(30.4%), 45-64 years 104(25.2%), over 65 years 104(25.2%). 2) There was significant association between age and the sexes ($X^2$=39.17, P=0.00). 3) There was significant association between age and history of falls ($X^2$=44.41. P= .00). And history of falls in the elderly was significantly associated with falls. 4) There was significant association with age and medical diagnosis ($X^2$=140.66, P= .00), chief medical diagnosis were hypertension(34), diabetis mellitus(22), arthritis(11), stroke(8), fracture(7), pulmonary tuberculosis(6), dementia(5) and cataract(5), 5) There was significant association between age and intrinsic factors: cognitive impairment, mobility impairment, insomnia, emotional problems, urinary difficulty, visual impairments, hearing impairments, use of drugs (sedatives , antihypertensive drugs, diuretics, antidepressants) (P < 0.05). But there was no significant association between age and dizziness ($X^2$=2.87, P=.41). 6) 15.3% of total fallers were drunken state when they were fallen. 7) Environmental factors of fall accident were unusual posture (50.9%), slips(35.2%), trips (9.5%) and collision(4.4%). 8) Most of falls occurred during the day time, peak frequencies of falls occurred from 1pm to 6pm and 7am to 12am. 9) The places of fall accident were roads(22.6%), house-stairs 06.7%), rooms, floors, kitchen (11.2%), the roof-top, veranda, windows(10.9%), hospital(7.5%), ice or snowy ways(5.8%), bathroom(4.9%), playground, park(4.9%), subway-stairs(4.4%) and public-bathrooms (2.2%). 10) Activities at the time of fall accident were walking(37.6%), turning around or reaching for something(20.9%), going up or down stairs09.2%), exereise, working07.4%), up or down from a bed(2.7%), using wheelchair or walking aids, standing up or down from a chair(2.2%) and standing still(2.2%). 11) Anatomical locations of injuries by falls were head, face, neck(31.3%), lower extremities (29.9%). upper extremities(20.6%), spine, thorax, abdomen or pelvic contents(l1.4%) and unspecified(2.9%). 12) Types of injures were fracture(47.6%), bruises03.8%), laceration (13.3%), sprains(9.0%), headache(6.6%), abrasions(2.9%), intracranial hemorrage(2.4%) and burns(0.5%). 13) 41.5% of the fallers were hospitalized and average of hospitalization was 22.3 days. 14) The six fallers(1.46%) died from fall injuries. The two fallers died from intracranial hemorrage and the four fallers died of secondary infection; pneumonia(2), sepsis(1) and cell lulitis(1). It is suggested that 1) Further study is needed with larger sample size to identify the fall risk factors. 2) After the fall accident, comprehensive nursing care and regular physical exercise should be emphasized for the elderly person. 3) Safety education and safety facilities of the public place and home is necessary for fall prevention.

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Peptide Properties of Rapid Salted and Fermented Anchovy Sauce Using Various Pretenses 2. Characterization of Hydrolytic Peptides from Anchovy Sauce and Actomyosin (단백질 분해효소를 이용하여 제조한 속성 멸치 액젓의 펩티드 특성 2. 멸치 액젓 및 Actomyosin의 가수분해 펩티드의 특성)

  • CHOI Yeung-Joon;KIM In-Soo;CHO Young-Je;SEO Duck-Hoon;LEE Tae-Gee;PARK Yeung-Beom;PARK Jae-Woon
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.32 no.4
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    • pp.488-494
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    • 1999
  • Hydrolytic peptides of salted and fermented anchovy sauce, and anchovy actomyosin for the development of a rapid fermentation method with conventional tastes and flavors were studied. The optimal temperatures of crude enzymes isolated from anchor, liver and viscera of squid were 55, 40$\~$45 and $45\~60^{\circ}C$, respectively. Crude enzyme isolated from anchovy was more effective on hydrolysis of anchovy actomyosin than that from squid liver and viscera. But the crude enzyme from squid liver was less effective on NaCl than that from anchovy. Three peptides occurred in anchovy actomyosin hydrolyzed with crude enzymes from anchovy and squid liver for 30 min. Their molecular weight were determined by Superdex 200 gel chromatography as 10,800, 5,800 and 2,600 dalton. When anchovy sauce was hydrolyzed with crude enzymes of anchovy, squid liver and viscera, and Protamex during 70 days, ranges of their low molecular weight of hydrolyzed peptides were 300$\~$1,000dalton detected by Sephadex G-50 and their major amino acid compositions were glutamic acid, glycine and alanine, which was related with conventional tastes. Those amino acid compositions were similar to those of anchovy sauce hydrolyzed with squid liver, In the case of Protamex treatment, hydrolyzed peptides had high levels of isoleucine and leucine, being associated with the bitter, but a low level of glutamic acid.

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Effect of Adipic Acid on Growth of Psychrotrophic Kimchi Lactic Acid Bacteria and Its Effect on Mulkimchi Fermentation (김치 저온젖산균에 대한 아디프산의 항균효과 및 물김치 저장성 연장효과)

  • Kang, Kyung-Ja;Song, Hyuk-Hwan;Kim, Young-Bae;Jung, Dong-Hyo;Lee, Chan
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.33 no.5
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    • pp.857-863
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    • 2004
  • The effects of adipic acid on the growth of psychrotrophic kimchi lactic acid bacteria and on the fermentatation of mulkimchi were investigated. Four Leuconostoc and one Lactobacillus species were isolated from kinnchi fermented for 50 days at 6$^{\circ}C$. The growth inhibition rate of adipic acid on psychrotrophic kimchi lactic acid bacteria and control strain, Leuconostoc mesenteroides KCCM l1324, was gradually increased from 0.1% of adipic acid concentration and its growth inhibition rate on selected strains reached 90% at 0.4% addition of adipic acid. On the bases of these results, the Preservative effect of adipic acid on the fermentation of mulkimchi was investigated for 25 days at 1$0^{\circ}C$. The pH of mulkimchi containing adipic acid was lower than that of control mulkimchi at the beginning of fermentation. However, the pH of the control mulkimchi decreased rapidly and the pH is lower at the end of fermentation than that of all samples containing adipic acid. The control increased rapidly during fermentation at the acidity. Adipic acid inhibited the growth of several microorganisms in mulkimchi including Lactobacilli. The number of Lactobacilli in control mutkimchi increased rapidly at the beginning stage of fermentation and it decreased at the end stage due to lowering of pH. However, that of mulkimchi with adipic acid slowly increased. Addition of 0.2% ethyl alcohol showed increase of preservative effect of 0.1% adipic acid in mulkimchi.

Antioxidant Activity and Quality Characteristics of Soy Milk Mayonnaise Containing Soybean Paste Powder (된장분말을 첨가한 두유마요네즈의 항산화성 및 품질특성)

  • Park, Hye Duck;Lee, Sang Sun
    • Food Engineering Progress
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    • v.13 no.3
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    • pp.203-210
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    • 2009
  • In this study, antioxidant activity and quality characteristics of egg yolk mayonnaise and soy milk mayonnaise containing soybean paste powder were assessed. The mayonnaise with egg yolk as an emulsifier is E group according to the amount of soybean paste powder addition of 0% (E1), 3% (E2), 6% (E3) and mayonnaise with soy milk as an emulsifier is S group with soybean paste powder addition of 0% (S1), 3% (S2), 6% (S3). Total phenol content and electron donating ability of mayonnaise were increased as the amount of the soybean paste powder increased. L value of Hunter's color was decreased, but a value and b value were increased as the amount of the soybean paste powder increased. Soy milk mayonnaise showed very low cholesterol content than egg yolk mayonnaise. In sensory evaluation, S2 received the highest scores for flavor, overall taste and preference. Base on these results, soybean paste powder showed significant antioxidant activity in mayonnaise and cholesterol content was successfully decreased in soy milk mayonnaise compared to egg yolk mayonnaise. The soy milk mayonnaise with soybean paste powder will be a possible model to introduce our traditional food to the worldwide food item, such as mayonnaise.

Effect of Solid Matrix Priming on Peppers(Capsicum annuum L.) Germinability III. Germination Temperature and Duration of Dehydration (Solid Matrix Priming 처리가 고추종자의 발아에 미치는 영향 III. 발아온도와 건조기간)

  • Kim, Do-Hahn
    • Journal of agriculture & life science
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    • v.43 no.5
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    • pp.17-25
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    • 2009
  • The purpose of this study was to find out the optimum germination temperature and dehydration period at SMP processing, and applies 3 kind of seed treatment and compares yield with stand establishment of seeds of 12 pepper cultivars. It was showed that all 12 cultivars of nontreated seed does not entirely germinated in $15^{\circ}C$. It was that SMP seed germination rate 77(Yeomyeong)~100% (Deawang) high, and seeds 12 cultivars was tendency high by more than 93% at all temperatures excepting Bugang($35^{\circ}C$, 85%) and Yeomyeong($15^{\circ}C$, 77%). Dehydration condition of result were Gumsure, Dongbang Jonggagip, Hyangchon, Yeomyeong, Kwangbok, Wang by which 3 hours in $45^{\circ}C$ were proper, which 6 hours in $35^{\circ}C$ were proper Manitta, Joyang, and judged that 12 hours in $25^{\circ}C$ were proper in Bugang, Dabotap, Deawang. It was reported that water percentage of moisture content change of pepper seed by dehydration was difference a little in species, but was judged by 3-6 hours in $45^{\circ}C$. There was compared to SMP, Osmopriming, pH control by stand establishment were shown pH control of Hyangchon, Dabotap species was nontreated, osmopriming treatment. Also, Kwangbok species was tendency that stand establishment was low, and Deawang was good than other species. Yield of nontreated of yield day was tendency, and miss planted rate also appeared high for 90 day. There was difference in species, and processing of pH control and osmopriming was not shown stand establishment that is stabilized in all species. SMP processing condition could bring security of stable stand establishment in all species, and was considered that research that was under various environment condition should be proceeded conclusively.

Compaction Characteristics of Multi-cropping Paddy Soils in South-eastern Part of Korea (우리나라 동남부 다모작 논토양의 경반화 특성)

  • Yun, Eul-Soo;Jung, Ki-Yeul;Park, Ki-Do;Sonn, Yeon-Kyu;Park, Chang-Yeong;Hwang, Jae-Bog;Nam, Min-Hee
    • Korean Journal of Soil Science and Fertilizer
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    • v.44 no.5
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    • pp.688-695
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    • 2011
  • This study was carried out for some survey about soil compaction in the multi-cropping system of paddy field. Investigated sites were 90 farmer's fields in south-eastern part of Korea. The tillage practices season was different according to cropping system of paddy; in spring for mono rice cultivation and in autumn for the multi-cropping field. The average tillage depth in investigated sites was about 25 cm, however, it is different between the farmer's tillage practices and soil characteristics. It is high correlation to tillage deep and minimum resistance of penetration. The reaching soil deep to maximum resistance of penetration was about 27 cm, and average penetration resistance of the deep is 1.8~2.0 MPa for moderately fine-textured soils and more than 3.0 MPa for moderately coarse-textured soils. The difference of penetration resistance between cultivating and compacted layer was in order to sandy loam > clayey loam > clayey, and the difference was lesser in poorly drained soils than somewhat poorly ones. In the rice mono cropping field, the maximum resistance in no-tillage for 15 years was 1.18~1.25 Mpa at 20~25 cm in soil deep, however, the resistance of field with every year tillage practices was 2.03~2.21 Mpa. In the extremely compacted sandy loam textured soils, the penetration resistance at 30 cm in soil depth was drastically reduced by the subsoil from 5.2 Mpa to 3.2 Mpa, and the watermelon root in plastic film house was deep elongated.

Effects of Night Temperature at Veraison on Berry Skin Coloration of 'Kyoho' Grapevines (포도 '거봉' 품종의 변색기 야간 온도 처리가 과피 착색에 미치는 영향)

  • Ryu, Suhyun;Cho, Jung-Gun;Jeong, Jae Hoon;Lee, Seul-Ki;Han, Jeom Hwa
    • Journal of Bio-Environment Control
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    • v.30 no.4
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    • pp.295-303
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    • 2021
  • We analyzed berry skin coloration, anthocyanin accumulation, and plant hormone contents in berry skins to determine the effect of night temperature at veraison on berry skin coloration in 'Kyoho' grapevines (Vitis labruscana L.). Vines were grown under 21, 24, and 27℃ at night for 20 days at veraison, from 40 to 60 days after full bloom (DAFB). Berry skin coloration of 'Kyoho' grapes was more suppressed in 27℃ treated vines, followed by that in 24℃ treated vines, than that in 21℃ treated vines. Cluster and berry weight and soluble solids content was lower in 24 and 27℃ treated vines than in 21℃ treated vines. Anthocyanin started to accumulate from 60 DAFB in berry skin of 21℃ treated vines, and malvidin and total anthocyanin content increased until 100 DAFB. The total and most of the individual anthocyanins decreased in 24 and 27℃ treated vines; however, peonidin did not decrease in 24℃ treated vines compared to that in 21℃ treated vines. Abscisic acid (ABA) peaked at veraison in berry skins of 21℃ treated vines and decreased thereafter until 100 DAFB. The increase in ABA content was inhibited in berry skins of 24 and 27℃ treated vines. Gibberellin (GA) content in berry skins decreased rapidly at veraison, with the decrease being slower under 27℃ than under 21℃. ABA/GA in berry skins of 21℃ treated vines peaked at 60 DAFB and decreased thereafter until 100 DAFB. However, ABA/GA decreased in berry skins of 24 and 27℃ treated vines, with reduced anthocyanin accumulation. Therefore, high night temperature (above 24℃) at veraison suppressed the berry skin coloration of 'Kyoho' grapes with changes in anthocyanin contents and composition due to the decrease in ABA/GA ratio and fruit soluble solids contents.