• Journal of Digestive Cancer Research
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• v.3 no.2
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• pp.82-88
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• 2015

Gastric lymphoma comprises 1-6% of all gastric malignant neoplasms and among them 50% is gastric MALT lymphoma. The 60-70% of MALT lymphomas is diagnosed at early, localized diseased state. Gastric MALT lymphoma is assumed that it progress slowly with indolent course. It presents nonspecific symptoms such as epigastric pain, dyspepsia, nausea and vomiting. It is rarely associated with serious complication such as gastrointestinal bleeding or perforation. The definite diagnosis of gastric MALT lymphoma should be made with histopathologically. Wotherspoon score is used to differential diagnosis with Helicobacter pylori associated gastric inflammatory change. Gastric MALT lymphoma is associated with Helicobacter pylori infection with supported by epidemiologic and histopathologic studies. Gastric MALT lymphoma is characterized with genetic aberrations such as trisomy 3, trisomy 18, chromosomal translocations t(11;18), t(1;14), t(14;18), t(3;14). Appropriate clinical staging is essential to determine the optimal treatment strategy for gastric MALT lymphoma. Lugano International Conference classification has been applied widely. Helicobacter pylori eradication is used as the first line treatment for gastric MALT lymphoma independent of the stage. The complete remission has been achieved in 60-90% of the stage I/II1 patients with Helicobacter pylori eradication only. The treatment options for the patients with refractory to eradication are radiotherapy, chemotherapy and/or immunotherapy with the complete remission rate of 75% to 100%. The incidence of gastric MALT lymphoma can be expected to down by virtue of the decrease of Helicobacter pylori infection rate. Further basic and clinical research is necessary to advance in determine the pathogenesis and management.

• Applied Biological Chemistry
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• v.31 no.3
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• pp.255-260
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• 1988

The optimum conditions for lactic acid fermentation by Lactobacillus acidophilus in the media containing malt syrup, skim milk or skim milk and malt syrup were studied to develope marketable fermented beverages from barley. The optimum sugar concentration of malt syrup was $10^{\circ}$ Bx. Addition of skim milk to malt syrup enhanced bacterial growth and acid formation. The best flavor of the product was obtained from the media containing 5% skim milk and sterilized at $90^{\circ}C$ for 30 minutes. Optimum temperature and pH for the formentation were $40^{\circ}C$ and 6.0, and bacterial cells grew logarithmically upto 16 hours.

• The Korean Journal of Mycology
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• v.8 no.3
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• pp.133-142
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• 1980

Poria cocos, a parasite on Pinus densiflora was studied for its optimum growing condition from May 1, 1979 to November 15, 1980. 1) The optimum pH value was 5.0, and it had poor growth below pH 3.0 and no growth above pH 7.0. 2) The optimum temperatures were $25{\sim}27^{\circ}C$, and it had poor growth below $5^{\circ}C$. 3) On Robbins and Herrey's solid media, malt extract(diameter of colony at 2% of the above material was 90mm) and tomato extract(at 8% was 90mm) gave the best growth. 4) By Badcock method, the best growth was obtained in P.D.A. supplemented with accelerator 5% of the above material of liquid media(85mm in diameter of colony) and malt extract 2% of P.D.A. added with accelerator 5% of them of liquid media(410mg of hyphae of dry weight) but the growth rate was poor in the media of wood extract agar supplemented with accelerator 5% of the above material giving 30mm diameter of the colony. 5) The growth on Robbins basal medium supplemented with Quercus accutissima extract showed 305. 3mg of hyphae of dry weight and Robinia pseudoacasia was supplemented with it showed 256.3mg of them. 6) The best growth was obtained in Jennison basal medium supplemented with L-asparagine showing 44.3mg of hyphae of dry weight.

• Publications of The Korean Astronomical Society
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• v.30 no.2
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• pp.99-101
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• 2015

Massive stars are some of the most influential objects in the Universe, shaping the evolution of galaxies, creating chemical elements and hence shaping the evolution of the Universe. However, the processes by which they form and how they shape their environment during their birth processes are not well understood. We use $NH_3$ data from "The $H_2O$ Southern Galactic Plane Survey" (HOPS) survey to define the positions of dense cores/clumps of gas in the southern Galactic plane that are likely to form stars. Then, using data from "The Millimetre Astronomy Legacy Team 90 GHz" (MALT90) survey, we search for the presence of infall and outflow associated with these cores. We subsequently use the "3D Molecular Line Radiative Transfer Code" (MOLLIE) to constrain properties of the infall and outflow, such as velocity and mass flow. The aim of the project is to determine how common infall and outflow are in star forming cores, and therefore to provide valuable constraints on the timescales and physical process involved in massive star formation. Preliminary results are presented here.

• Korean journal of food and cookery science
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• v.12 no.1
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• pp.60-73
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• 1996

This study was undertaken to investigate the effect of cereals on the physicochemical and sensory characteristics of Noti. Noti is one of Korean traditional pan-fried glutinous cereal cakes. Noti made from the steamed glutinous rice flour, glutinous Chinese millet flour, glutinous millet flour or glutinous Indian millet flour is saccharified with malt, and then pan-fried. Noti also has sweet taste without sugar added. In addition, Noti has elastic characteristic, high calorie and good flavor. Long storage makes it better taste. In this case, Noti was made from the steamed glutinous rice flour. By the sensory evaluation, color, flavor and moistness were unfavorable according to the storage. Consistency was not strongly increased when comparing with the common rice cake depending upon the storage. The texture tended to increase by storage period. Optimum conditions of the safe storage and overall acceptability were to add 15% malt and keep 6hr saccharification time at 60$^{\circ}C$. During the period of storage for 90 days, reducing sugar content was similar, moisture content was low and maintained, and the acid value was not increased abruptly. The hardness was not increased rapidly and fungal growth was considerably low. Cohesiveness and elasticity were increased during storage.

• Journal of Animal Science and Technology
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• v.54 no.2
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• pp.133-139
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• 2012

A bacterium, identified as $Bacillus$ $amyloliquefacies$, CNL-90 using 16S rDNA analysis, was isolated from malt grain. The optimal activities of its ${\alpha}$-amylase and protease were observed at pH 6 and $60^{\circ}C$, and at pH 6 and $50^{\circ}C$, respectively although their activities remained stable at pH 7 and $40^{\circ}C$for ${\alpha}$-amylase and at pH 7 and $50^{\circ}C$ for protease. After solid-state fermentation of $B.$ $amyloliquefacies$, CNL-90 on wheat bran for 72hr or 144hr, the ${\alpha}$-amylase and protease activities were 170,000 and 290,000 units/kg, and 290,000 and 310,000 units/kg, respectively. The viable bacterial cell counts were $1.5{\times}10^9$ CFU/g and $2.2{\times}10^9$ CFU/g at 72hr and 144hr of the solid-state fermentation, respectively. A feeding trial with a total of 127 piglets was also conducted. The animals were divided into two groups: an experimental group fed with the fermented product (63 piglets) and a control group (64 piglets). The growth rate of the experimental group was 6.66% higher than that of the control group (P<0.05). The results of this study indicate that the ${\alpha}$-amylase and protease from $B.$ $amyloliquefacies$, CNL-90 can be used for industrial applications due to their activity in production of carbohydrate hydrolysates.

• Korean journal of food and cookery science
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• v.12 no.2
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• pp.166-177
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• 1996

This study was undertaken to investigate the effect of cereals on the physicochemical and sensory characteristics of Noti. Noti is one of Korean traditional pan-fried glutinous cereal cakes. In this case, Noti was made from the steamed glutinous millet flour Aspergillus and Penicillium developed in glutinous millet Noti dough from 40th day. The reducing sugar content of glutinous millet Noti was higher than that of the Noti dough during the same period and almost similar as the first day even 90 day storage. The moisture content of glutinous millet Noti was less than 20％. Moisture content of glutinous millet Noti to compare with the common rice cake was from 1/2 to 1/3. While gelatinization degree significantly decreased in the rice cake that did not add malt, glutinous millet Noti did not show decreasing gelatinization degree in comparison with the common rice cake. Overall acceptability was to add 15％ malt and keep 6 hr saccharification time at 60$^{\circ}C$. The hard ness of glutinous millet Noti by Instron measurement was slowly increased after the l0th day. Cohesiveness and elasticity were increased during the period of storage.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.907-912
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• 1997

Physicochemical characteristics of kochujang prepared with various raw materials, were investigated during 90 days of fermentation to obtain information for the industrial production of traditional kochujang. Reducing sugar contents of kochujang increased until 60 days but slightly decreased thereafter, showing highest value for malt added group. Ethanol contents increased after 45 days and were highest in Chinese matrimony vine group, followed by purple sweet potato and malt added groups. Amino nitrogen contents increased until the 45 to 60 days of fermentation, but ammonia nitrogen contents did not change significantly during fermentation. Amino and ammonia nitrogen contents were higher in soy sauce and Chinese matrimony vine added groups. Water activities decreased slightly during fermentation and purple sweet potato added group was lowest among the groups. Consistency of kochujang decreased until the middle of the aging but after that it increased. Consistency of purple sweet potato and Chinese matrimony vine added groups were remarkably higher than that of the others. The color values tended to decrease slightly during fermentation. Purple sweet potato kochujang was low in the lightness, redness and yellowness. Results of sensory evaluation showed garlic and malt added kochujang were more acceptable than purple sweet potato added kochujang due to more desirable taste and color.

• Radiation Oncology Journal
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• v.20 no.2
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• pp.139-146
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• 2002

Purpose : This study evaluated the treatment outcomes, patterns of failure, and treatment related complications of primary lymphoma patients who received definitive radiation therapy. Materials and Methods : A retrospective analysis was undertaken for 31 patients with primary orbital lymphoma at the Asan Medical Center between February 1991 and April 2001. There were 18 males and 13 females with ages ranging from 3 to 73 years (median, 44 years). The involved sites were 9 conjunctivae, 12 eyelids and 10 other orbits. The histological types were 28 MALT lymphomas (low-grade B-cell lymphoma of mucosa-associated lymphoid tissue type), 1 diffuse large B-cell lymphoma, 1 anaplastic large cell lymphoma and 1 lymphoblastic lymphoma. The Ann Arbor stages were all IE $(100\%)$. Ann Arbor stage III or IV patients were excluded from this study, Bilateral orbital involvement occurred in 6 cases. Radiation therapy was given with one anterior port of high energy electrons $(6\~16\;MeV)$ for the lesions located at the anterior structures like the conjunctivae or eyelids. Lesions with a posterior extension or other orbital lesions were treated with 4 or 6 MeV photons with appropriately arranged portals. In particular, lens blocks composed of lead alloy were used in conjunctival or eyelid lesions. Twelve patients received chemotherapy. The median follow-up period was 53 months. Results : The 5-year overall, cause-specific, and disease-free survival was $91\%,\;96\%,\;and\;80\%$, respectively. The complete response rate 6 months after radiation therapy was $100\%$. Local recurrences were observed in 2 patients at 16 and 18 months after completion of radiation treatment. They were salvaged with additional radiation therapy. Two patients developed distant metastases. A MALT lymphoma patient with a lung relapse was successfully salvaged with radiotherapy, but the other lymphoblastic lymphoma patient with bone marrow relapse expired. There were no severe complications but 5 patients developed radiation-induced cataracts and 2 patients developed dry eye. Conclusion : Most primary orbital lymphomas consisted of MALT lymphomas. Radiation therapy was a successful treatment modality for orbital lymphoma without any severe complications. In cases of local relapses, radiation therapy is also a very successful salvage treatment modality.

• Microbiology and Biotechnology Letters
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• v.16 no.2
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• pp.79-84
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• 1988

Dye materials and cross linking agents were used for the determination of $\beta$-glucanase activities. The objective of this study was to prepare the blue coloured substrates which are sensitive, specific and simple for the determination of $\beta$-glucanase in malt and Bacillus subtilis K-4-3 enzymes. This method is based on the principle of measuring colorimetrically the split product of coloured and cross linked substrate. The best coupling of dye stuff of $\beta$-glucan was cibacron blue 3G-A and the colour released can suitably be measured at 623nm. Optimal concentration of dye and cross linking agents was 1.5g and 1.25$m\ell$ under 0.1N NaOH. The sensitivity comparison proved that the stained $\beta$-glucan method is much more sensitive than the DNS method to determine reducing sugar released by the enzyme.