• Tuberculosis and Respiratory Diseases
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• 제69권5호
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• pp.354-360
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• 2010

Background: Primary non-Hodgkin's lymphoma of the lung is a rare entity. It is represented commonly as marginal zone B-cell lymphoma of mucosa-associated lymphoid tissue (MALT) type. Although there have been a few reviews of this lymphoma, clinical features, radiologic findings, management and prognosis have not been well defined. Methods: We reviewed the medical records of 24 patients with primary pulmonary lymphoma between January 1995 and September 2008; all diagnoses had been confirmed based on pathology. Results: The median follow-up time was 42.3 months (range, 0.1~131.2 months). Five (20.8%) patients were asymptomatic, 17 (70.8%) patients had pulmonary symptoms, and the remaining 2 (8.3%) patients presented with constitutional symptoms. There were 16 (66.7%) patients with MALT lymphoma, 4 (16.7%) patients with diffuse large B-cell lymphoma and 4 (16.7%) patients with lymphoma that had not received a WHO classification. Radiologic findings of primary pulmonary lymphoma were diverse and multiple nodule or consolidation was the most common finding regardless of pathologic lymphoma type. PET scan was carried out in 13 (54.2%) patients and all lesions showed notable FDG uptake. MALT lymphoma showed a trend of better prognosis (3-year survival, 78.8% vs. 70.0%; 5-year survival, 78.8% vs. 52.5%; p=0.310) than non-MALT lymphoma. Conclusion: Primary non-Hodgkin's lymphoma of the lung occurs with nonspecific clinical features and radiologic findings. MALT lymphoma is the most common pathologic type of primary pulmonary lymphoma. This entity of lymphoma appears to have a good prognosis and in this study, there was a trend of better outcome than non-MALT lymphoma.

• Asian Pacific Journal of Cancer Prevention
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• 제14권11호
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• pp.6439-6443
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• 2013

Objective: To investigate whether the expression level of valosin-containing protein (VCP) is correlated with the prognosis of primary orbital mucosa-associated lymphoid tissue (MALT) lymphoma. Methods: VCP expression in 58 samples from primary orbital MALT lymphoma patients was determined by immunohistochemisty using monoclonal antibodies. Correlations between VCP expression level and prognosis were clarified by statistical analysis. Results: It was found that the percentage of VCP positive cells in samples of primary orbital MALT lymphoma ranged from 32% to 95%. The samples were divided into two groups (level 1 and level 2) according to the median value (45%) of the percentage of VCP positive cells. It was found that the expression level of VCP was significantly correlated with recurrence (P=0.003) and tumor size (P=0.008). At the same time, the 5-year disease-free and overall survival rate of patients of level 1 was significantly better than that of level 2 (P=0.001; P=0.032). There was no observed correlation between the expression level of VCP and other clinical features. Conclusion: VCP could be a useful marker for predicting the prognosis of primary orbital MALT lymphoma.

• 한국식품과학회지
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• 제22권3호
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• pp.296-299
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• 1990

제조방법이 간편하고 감미도가 높은 새로운 식혜 제조 방법을 개발하였다. 역가가 높은 엿기름만을 분획하여 Tea-bag$(16{\times}20cm)$에 넣어 엿기름 추출공정을 간편하게 하였으며 여기에 ${\alpha}-amylase$, glucoamylase, glucoisomerase를 첨가하여 쌀 전분의 분해를 촉진시켜 단맛이 강한 단당류로 분해되도록 하였다. 식혜의 제조는 엿기름과 효소를 넣은 Tea-bag을 물로 추출한 후 여기에 고두밥을 넣어 당화시켰다. 재래식 방법에 의하여 만든 식혜의 당 조성은 fructose 1.8%, glucose 7.5%, maltose 49.5%, DP3 8.6% 그리고 DP4 이상이 32.5%이었으나 본 연구에서 개발된 방법에 의하여 제조한 식혜는 fructose 6.7%, glucose 89.0%, maltose 1.9%, DP3 0.9% 그리고 DP4 이상이 1.6%로 나타나 쌀 전분의 대부분이 단당류로 분해가 되어 설탕 첨가없이도 감미가 높은 식혜를 제조할 수 있었다.

• 한국식품과학회지
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• 제21권2호
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• pp.197-202
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• 1989

밥과 엿기름 가루의 양을 달리한 식혜와 여러가지 대체 감미료의 상대당도 결정 및 이들의 단독 또는 혼합사용에 따른 특성 평가의 결과는 다음과 같다. 엿기름 가루의 양이 증가함에 따라 식혜의 색 및 엿기름 냄새의 강도가 증가하는 것으로 나타났다. 밥의 양이 증가하는 경우, 식혜의 탁도, 단맛 및 점도의 강도는 큰 반면, 쓴 맛은 오히려 적다고 평가되었다. 환원당량은 밥과 엿기름 가루의 양이 증가함에 따라 증가하는 것으로 나타났다. 10%의 sucrose를 첨가한 식혜의 당도와 같은 단맛을 주는 aspartame, saccharin 및 sorbitol의 상대당도는 sucrose를 기준으로 하여 각각 130, 205 및 0.54배에 해당한다. 사용된 감미료에 따라 단맛은 동일하게 나타났으나, 쓴맛, 식혜 고유의 향미, 점도 및 수렴성은 유의적인 차이를 나타내었다. 또한, 혼합감미료를 첨가한 식혜는 sucrose를 첨가한 식혜와 단맛, 쓴맛 및 수렴성에서 차이를 보였으며, 특히 단맛에서는 현저한 증가를 나타내었다.

• Maxillofacial Plastic and Reconstructive Surgery
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• 제31권1호
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• pp.77-80
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• 2009

Mucosa-associated lymphoid tissue(MALT) lymphoma is thought to originate from marginal zone B-cells. In the WHO classification, Extranodal marginal zone lymphoma of MALT is classified B-cell Non-Hodgkin lymphoma. Common sites of MALT lymphoma include stomach, lung and the ocular-adnexa. Although less common in other sites, it is the most common low-grade lymphoma of the breast, thyroid, bowel skin and soft tissue. No strong age or gender predominance exists in MALT lymphoma. Dissemination to other sites can occur. In the oral cavity, MALT lymphoma is rare. Herein, we present a case of intra-oral MALT lymphoma. 66 year-old woman without any background of immunodeficiency or autoimmune disease admitted department of oral & maxillofacial surgery in Ulsan university hospital for evaluation of long-standing mild upper lip swelling. The lesion was completely resected and biopsied. Histological and immunohistochemical stains(CD3, CD5, CD20, CD21, CK) findings were used to confirm the lesion. Bone marrow biopsy was done and no bone marrow involvement was found. She did not receive chemotherapy and radiotherapy after surgery. No recurrence has been noted in the 22 months to date.

• 한국식품과학회지
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• 제31권6호
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• pp.1421-1426
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• 1999

엿기름의 품질 요소인 당화력(DP)은 보리품종에 따라 큰 차이를 나타내 $139{\sim}220^{\circ}L$의 범위에 있었다. 당화력은 ${\alpha}-amylase$ 보다 ${\beta}-amylase$와 높은 상관관계가 있어 엿기름의 ${\beta}-amylase$ 활성이 매우 중요한 인자였으며, 엿기름 첨가에 따른 amylograph 전분기질 점도 감소는 ${\alpha}-amylase$와 관련이 있는 것으로 확인되었다. 보리품종들의 품질요소들을 분석하여 엿기름 당화력과의 상관관계를 조사한 결과 엿기름의 당화력은 원맥의 품질인자와 상관관계가 별로 높지 않았으나 중량이 낮은 품종이나 덜 풍만한 품종에서 당화력이 높은 경향을 보여주었다. 보리원맥이 지니고 있는 ${\beta}-amylase$ 활성은 엿기름의 당화력과 상관관계가 있는 것으로 평가되었으며 엿기름의 당화력을 예측할 수 있는 잠재적인 당화력으로서 엿기름 제조에 매우 유용한 품질인자인 것으로 판단되었다.

• 한국식생활문화학회지
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• 제25권6호
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• pp.770-778
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• 2010

Bamboo leaf powder was added to Jeolpyun to increase the neutraceutical effects and storage period. The bamboo leaf powder was added to rice flour at ratios of 0, 4, 6, 8, and 10% (w/w), and they were treated with aqueous malt extract to extend storage. The Jeolpyun was stored at $20^{\circ}C$ for 72 hr, and the physical and sensory characteristics were evaluated. As a result, the crude fat, crude protein, moisture, crude ash and total dietary fiber contents in bamboo leaf powder were 4.36, 11.29, 3.37, 7.33, and 65.57%, respectively. The Hunters L, a, and b values decreased significantly as the amount of bamboo leaf powder increased; however, the a and b values increased during storage. The paste property setback values decreased with the malt extract treatment and with increasing amounts of bamboo leaf powder. In a sensory analysis, hard texture strength in the malt extract and bamboo leaf powder treatment groups was less than that in the control during storage. The Jeolpyun prepared with malt extract and no bamboo leaf powder was the most accepted by consumers. Although adding bamboo leaf powder resulted in less consumer acceptance except for the flavor attribute, adding 4% and 8% bamboo leaf powder resulted in better consumer acceptance for texture, taste, and overall acceptance than that of the control. In a microbial analysis, adding bamboo leaf powder resulted in fewer mold colonies. In conclusion, adding 4% bamboo leaf powder and malt extract to Jeolpyun improved its storage properties.

• Journal of Gastric Cancer
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• 제1권1호
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• pp.60-63
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• 2001

Purpose: The aim of this study was to analyze the clinical and the histopathological characteristics of mucosa associated lymphoid tissue (MALT) lymphomas in the stomach. Materials and Methods: We retrospectively reviewed the medical records of 22 patients who had been treated at Samsung Medical Center from Jan. 1995 to Sep. 2000 and who had been pathologically proven to have a MALT lymphoma. The factors we analyzed were operative procedure, tumor stage, and histopathological characteristics. Results: Of 3658 patients with a gastric malignancy, 22 patients proved to have a MALT lymphoma ($0.6\%$). There were 7 men and 15 women whose ages ranged from 25 years to 70 years (mean, 48.8 years). Forteen cases were located in the antrum, 4 ($18\%$) in the body and 4 ($18\%$) in the fundus or the high body. Nineteen of these patients were managed with total gastrectomy and splenectomy and 3 with radical subtotal gastrectomy. Histopathologically the tumor was limited to the mucosa in 3 patients ($1.36\%$), to the submucosa in 13 ($59.1\%$) and extended to the muscularis propria in 6 ($27.3\%$). Lymph node involvement was seen in 12 patients ($54.6\%$). There was no splenic or hepatic involvement. Bone marrow involvement was not seen in any patients. H. pylori was identified in 11 patients (50$\%$). During the mean follow-up period of 32.7 months, there were no reports of tumor recurrence or death. Conclusion: MALT lymphomas rarely disseminate by the time of diagnosis and rarely involve the bone marrow. Lymph node involvement is relatively high and a total gastrectomy is effective in managing patients with a MALT lymphoma.

• 한국식품영양학회지
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• 제30권3호
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• pp.491-500
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• 2017

신율미와 신자미 페이스트, 맥아, 효소제, 홉을 사용하여 고구마-맥아 당화액을 제조하고, 하면 발효효모 및 상면 발효효모를 접종, 발효하여 라거 및 에일 고구마 맥주를 제조하였다. 고구마 당화시 ${\alpha}-amylase$ 계 효소제를 첨가했을 때 여과성 향상과 당도 증가 효과가 가장 좋았다. ${\alpha}-Amylase$ 계 효소제를 0.1% 첨가하여 three step infusion 법으로 고구마-맥아 당화액을 제조했을 때 맥주 양조를 위한 최적 당도인 $13.5^{\circ}Brix$를 갖는 당화액이 얻어졌다. 라거 및 에일 신자미 맥주에서 고구마 첨가량이 증가함에 따라 폴리페놀 및 안토시아닌 함량이 증가하였고, DPPH 및 ABTS 라디칼 소거효과도 크게 증가하였다. 신율미 맥주에서는 감소하는 경향을 나타내었다. 고구마 맥주의 항산화 활성과 폴리페놀 함량 사이에는 강한 상관관계가 있었다. 라거 및 에일 신자미 맥주 모두에서 고구마 41.6%를 첨가했을 때 관능평가가 양호하였고, 미려한 적색의 색조를 띄었다.

• 한국식품영양학회지
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• 제29권5호
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• pp.698-705
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• 2016

천마의 불쾌취 개선을 위한 당화방법별 유산균 발효 결과는 3일 발효시 엿기름과 쌀누룩 이용 당화에서 총 산도가 각각 2.23, 2.33%이었으며, 생균수는 9.14 log cfu/mL와 9.27 log cfu/mL로 높았다. 발효기간이 길어짐에 따라 총 산도는 계속 높아져 3.35%까지 증가하였으나, 생균수는 3일 발효에서 가장 많았다. 아미노산 함량은 엿기름과 쌀누룩 이용 당화에서 높았고, 유리당 함량은 효소 이용 당화에서 높았으며, 그 중 glucose 함량이 가장 높았다. 천마 주성분인 gastrodin, p-HBA 등 주 성분 함량도 효소 이용 당화에서 가장 높았다. 이취성분인 p-cresol 함량이 엿기름 이용 당화에서 낮아 관능평가 결과에서도 엿기름을 이용하여 당화한 유산균 발효천마가 가장 좋은 기호도를 나타내었다.