• Archives of Plastic Surgery
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• 제36권5호
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• pp.663-666
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• 2009

Purpose: Primary malignant lymphomas of the salivary glands are uncommon. The parotid gland was most frequently involved, followed by the submandibular gland, minor salivary gland and sublingual gland. The most common subtype is mucosa - associated lymphoid tissue(MALT) lymphoma. We experienced a case of salivary MALT lymphoma involving parotid gland duct, so report a case with a review of the literature. Methods: A 65 year old female presented with a palpable mass on the left side of her cheek. There was no clinical or laboratory evidence of pre - existing autoimmune disease. Preoperative facial and neck CT with contrast showed $2.1{\times}1.7cm$ sized, ill defined, homogeneous low density mass near left masseter muscle, and no evidence of other enlarged lymph nodes. Results: At operation, a yellowish oval shaped mass was found slightly adhered to middle portion of the parotid gland duct, meaduring $2{\times}1.5{\times}0.7cm$. Microscopic finding showed that centrocyte - like cells, monocyte B cells and plasma cells were diffusely infiltrated. Immunophenotyping was preformed on fixed section. The majority of the small cells were immunoreactive for the B cell marker CD20. Based on the typical histological findings supported by immunostaining, the mass was defined as MALT lymphoma. Conclusion: We report that very rare case of MALT lymphoma involving parotid gland duct in 65 year old female patient was experienced with clinical characteristics, histologic features and references.

• 대한임상검사과학회지
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• 제46권3호
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• pp.91-98
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• 2014

Primary gastric lymphoma (PGL) is derived from mucosa-associated lymphoid tissue (MALT) and it differs from nodal lymphoma in histologic features and biologic behavior. Recent studies have showed that Helicobacter pylori (H.pylori ) infection is closely related to the development of low grade gastric lymphoma, and eradication of the infection induces regression of the tumor. H. pylori infection is known to be important to the development of gastric MALT lymphoma. The aim of this study was to elucidate the histopathological behavior of PGL according to the concept of MALT and to compare the predictive value of tests frequently used for diagnosis of H. pylori. The histological features of gastric lymphoma arising from MALT are the replacement of glands by uniform dense infiltration of centrocyte-like cells in the lamina propria and lymphoidepithelial lesion. H. pylori-associated histologic changes of neutrophilic infiltration, lymphoid follicle or aggregates formation and intestinal metaplasia, and H. pylori immunoreactivity were analyzed. Detection of H. pylori in chronic active gastritis and peptic ulcer suggests a possible role of H. pylori in the pathogenesis. Giemsa, Toluidine blue and Long H&E stains were used in H. pylori detection. Histopathological examination of gastric biopsy specimens revealed lymphoepithelial lesions pathognomonic of MALT lymphoma, and immunohistochemical staining for CD20 was diffusely positive. CD3 was positive in reactive T cells. PAX-5 was negative except the follicle. Bcl-2, cytokeratin, Ki-67, and c-myc were positive. The findings may indicate a predictable transition of low grade to high grade, and c-myc may be used as a valuable marker before molecular pathology diagnosis.

• Tuberculosis and Respiratory Diseases
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• 제61권2호
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• pp.171-177
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• 2006

MALT림프종은 질병의 진행이 느리고, 진단 당시 국소적인 병변이 대부분이며, 폐와 위장관을 동시에 침범하는 경우는 매우 드물다. 저자들은 흉부 단순촬영에서 고립성 폐결절이 발견된 73세 남자 환자에서 위, 폐, 골수를 침범한 파종성 MALT림프종 1예를 경험하였기에 문헌고찰과 함께 보고하는 바이다.

• 한국식품과학회지
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• 제40권3호
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• pp.360-363
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• 2008

발아시간에 따라 덜 변형된 맥아(60시간 발아)와 적절히 변형된 맥아(96시간 발아)의 총, 불용성 및 수용성 ${\beta}-glucan$ 함량을 측정하였다. 보리의 총 ${\beta}-glucan$ 함량은 3.96%였으며 발아 중에 감소하였는데 덜 변형된 맥아에서는 1.02%인 반면에 적절히 변형된 맥아에서는 0.18%로 급격히 감소하였다. 적절히 변형된 맥아는 $21^{\circ}C$와 $45^{\circ}C$ 추출온도에서 ${\beta}-glucan$ 용해성이 덜 변형된 맥아에 비해 현저하게 증가하였다. 변형정도가 다른 두가지 맥아에 대하여 당화온도별로 당화 후 맥즙과 맥주의 점도를 분석하였다. 당화온도가 $45-75^{\circ}C$로 증가함에 따라 맥즙과 맥주의 점도가 증가하였으며 적절히 변형된 맥아가 덜 변형된 맥아에 비해 점도의 상승이 크지 않았다. 이는 적절히 변형된 맥아는 덜 변형된 맥아에 비해서 당화과정중에 ${\beta}-glucan$ 용해성이 상대적으로 높지만 초기 ${\beta}-glucan$의 함량이 낮을 뿐 만 아니라 맥아에 충분히 합성되어 발달된 ${\beta}-glucanse$의 활성에 의해 당화과정 중에 용출되어지는 ${\beta}-glucan$의 분해가 이루어지기 때문인 것으로 판단되었다.

• 한국식품조리과학회지
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• 제23권1호통권97호
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• pp.107-123
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• 2007

There were fifty two kinds of fermented soybean sauce before 17th century thirteen recorded in ${\ulcorner}$Sangayorock${\lrcorner}$, two in ${\ulcorner}$Sasichanyo${\lrcorner}$, one in ${\ulcorner}$Yongjechongwha${\lrcorner}$, nine in ${\ulcorner}$Soowonjabbang${\lrcorner}$, one in ${\ulcorner}$Domoondaejak${\lrcorner}$, six in ${\ulcorner}$Dongyoebogam${\lrcorner}$, four in ${\ulcorner}$Gushangchalyo${\lrcorner}$, five in ${\ulcorner}$Guhwangboyubang${\lrcorner}$, two in ${\ulcorner}$Yorock${\lrcorner}$, four in ${\ulcorner}$Chisengyoram${\lrcorner}$ and five in ${\ulcorner}$Joobangmoon${\lrcorner}$. These books had thing to know when making fermented soybean sauce like kinds of soybean sauce, how to make it, its ingredients and quantities to be used, how to make fermented soybean sauce in haste, and how to remake wrong made fermented soybean sauce, etc. Before 17th century, fermented soybean malt was divided into two kinds the only soybean malt and the mixed soybean malt that had bean, wheat, wheat flour and wheat bran. The bean only soybean malt was further divided into mashed soybean malt (Beans were steamed and mashed into past.) and unmashed soybean malt (Beans maintained their shape without being mashed.) while mashed soybean malts were made in Winger, in January of February, unmashed and mixed soybean malts were made in Summer, in July. When made fermented soybean sauce, mashed and unmashed soybean malts were used as they were and mixed soybean malt was dried and powdered for use. Fermented soybean sauce before 17th century could be classified by the features of soybean malts being used, Normal fermented soybean sauce was made from bean only soybean malts and other ingredients. Shi(시) was made from unmashed soybean malts, in which beans maintained their shape, and Gowhajang and Jeupjang were made from mixed soybean and wheat bran. Fermented soybean sauce was also made from old fermented soybean sauce, yeast. water leftover after boiling bean leaves, and soybean chaff without soybean malt. There were also side dish type soybean sauce like Kongjaban today and fish and meat sauce made from flesh ingredients. To make fermented soybean sauce in haste, the soybean sauce was heated. Beside there were how to maintain fermented soybean sauce and how to remake wrong made fermented soybean sauce.

• 한국응용과학기술학회지
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• 제26권1호
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• pp.10-17
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• 2009

This study investigated the effect of kilning condfition on the diastatic power and activities of protease, $\alpha$-amylase, and $\beta$-amylase in rice malt. Common rice (Oryza sativa) was steeped at $30^{\circ}C$ for 50 h, germinated at $30^{\circ}C$ for 7 days, and kilned at $50^{\circ}C$ for 24 h. The moisture content and enzymatic activities were determined under various kilning times. As a result, the moisture content was reduced from 42.1 % to 3.9% after 24 h of kilning at $50^{\circ}C$. The protease activity of rice malt showed lower value than that of barley malt. All enzymatic activities were decreased during the kilning stage. Results indicated that after prolonged kilning at $50^{\circ}C$, the inactivation of hydrolytic enzymes might be occurred. Even though the amylolytic activity of malted rice showed low value, the rice malt shows the potential characteristics as ingredient for the brewing and cereal industries.

• Journal of the Korean Association of Oral and Maxillofacial Surgeons
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• 제35권3호
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• pp.187-192
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• 2009

Out of all oral malignant tumor, malignant lymphoma occurs in only 3.5%. Especially, most of the primary malignant lymphomas, which occur in the head & neck region are high-grade diffuse large B-cell lymphoma and mucosa-associated lymphoid tissue (MALT) marginal zone B-cell lymphoma is very rare. In the head & neck region, malignant lymphoma is reported to occur in the thyroid, salivary gland, trachea, larynx, orbital lobe and the Waldeyer's ring. Among the Waldeyer's ring, palatal tonsil is reported to be the most common region, but, only 1 case report was published in Korea. Until now, there were no case reports of MALT lymphoma that occurred in the tongue. The purpose of this case report is to report and discuss on a case of MALT lymphoma of the tongue.

• 임상이비인후과
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• 제29권2호
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• pp.311-315
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• 2018

Papillary thyroid carcinoma (PTC) is the most prevalent type of thyroid cancer. In contrast, thyroid lymphoma is a very rare disease. Concurrent onset of both is very rare in the thyroid gland. Ultrasound (US)-guided Fine needle aspiration (FNA) is a useful diagnostic tool, but occasionally pathology results may change after the surgery. A 56 years old woman visited with Hashimoto's thyroiditis and nodule on the thyroid gland isthmus on US exam. US-guided FNA was performed at thyroid nodule and diagnosed as PTC. The patient underwent total thyroidectomy. The pathological findings revealed a mucosa associated lymphoid tissue (MALT) lymphoma accompanied with PTC. Authors report this unusual case with a review of literature.

• 대한두경부종양학회지
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• 제38권1호
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• pp.49-52
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• 2022

Extranodal marginal zone B-cell lymphoma of mucosa-associated lymphoid tissue (MALT lymphoma) is a low-grade B-cell lymphoma that typically follows an indolent clinical course. It occurs in a variety of mucosal linings extranodal tissue, most commonly in the stomach. Other commonly involved sites include other parts of the gastrointestinal tract, thyroid, salivary gland, lung, lacrimal gland, synovium, dura mater, breast, skin, and eyes. It occurs very rarely in the buccal mucosa. A 50-year-old man came to the clinic while presenting a 5-month history of right-sided buccal mass. The incisional biopsy did not confirm the diagnosis of the lesion. He underwent complete excision of buccal mass for the diagnosis and treatment. The final pathology confirmed MALT lymphoma immunohistochemically. After surgery, he received radiotherapy with 30.6 Gy. There is no recurrence for 8 months after treatment. Herein we report a rare case of buccal MALT lymphoma with a review of the literature.

• Journal of Microbiology and Biotechnology
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• 제34권8호
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• pp.1653-1659
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• 2024

Starter cultures used during the fermentation of malt wort can increase the sensory characteristics of the resulting beverages. This study aimed to explore the aroma composition and flavor recognition of malt wort beverages fermented with lactic acid bacteria (Levilactobacillus brevis WiKim0194) isolated from kimchi, using metabolomic profiling and electronic tongue and nose technologies. Four sugars and five organic acids were detected using high-performance liquid chromatography, with maltose and lactic acid present in the highest amounts. Additionally, e-tongue measurements showed a significant increase in the sourness (AHS), sweetness (ANS), and umami (NMS) sensors, whereas bitterness (SCS) significantly decreased. Furthermore, 20 key aroma compounds were identified using gas chromatography-mass spectrometry and 15 key aroma flavors were detected using an electronic nose. Vanillin, citronellol, and β-damascenone exhibited significant differences in the flavor profile of the beverage fermented by WiKim0194, which correlated with floral, fruity, and sweet notes. Therefore, we suggest that an appropriate starter culture can improve sensory characteristics and predict flavor development in malt wort beverages.