• Journal of Marine Bioscience and Biotechnology
• /
• v.1 no.2
• /
• pp.76-83
• /
• 2006

Epidemiological studies have indicated that the ubiquitous consumption of seaweeds is a protective factor against some types of cancer. Previous results showed that the administration of seaweed powder or extract reduced the incidence rate of chemically induced tumorigenesis using in vivo animal model. Recently, we reported that the extracts of Gloiopeltis furcata, a kind of Korean edible seaweed, caused he cell growth inhibition of various human cancer cell lines, among them methanol extract exhibited a relatively strong antiproliferative activity. However, the molecular mechanisms of this seaweed in malignant cells have been poorly studied until now. To elucidate this problem, we investigated the effects of methanol extract of G. furcata (MEGF) on the growth inhibition in several human cancer cell lines, and further we analyzed the effects of this extract were tested on the activity of apoptosis induction in human leukemic cells. The results demonstrated that MEGF treatment resulted in the morphological changes and the growth inhibition in a dose-dependent manner. Furthermore, MEGF potently suppresses the growth of human leukemic U937 cells by induction of apoptosis, which was associated with induction of cyclin-dependent kinase inhibitor p21(WAF1/CIP1) in a tumor suppressor p53-independent fashion and up-regulation of Fas/FasL system. Further studies will be needed to identify the active compounds that confer the anticancer activity of MEGF. Once such compounds are identified, the mechanisms by which they exert their effects can begin to be characterized.

• Korean Journal of Psychosomatic Medicine
• /
• v.29 no.2
• /
• pp.121-127
• /
• 2021

Objectives : The characteristics of depressive symptoms in patients with cancer is different from those in control group. However, few research has focused on the association between depressive symptoms in cancer patients. The aim of this study was to compare the network structure of depressive symptoms between patients with cancer and normal control. Methods : This study was based on cohort data from Korea National Health and Nutrition Examination Survey in 2016-2018. The Patient health Quetionnaire-9 (PHQ-9) was used to assess depressive symptoms in 599 patients with cancer and 599 age-sex matched controls. We estimated network structure of depressive symptom using Isingfit model. Results : There was no significant difference of each PHQ-9 item score. There were strong associations between symptoms were concentration problem-psychomotor activity, anhedonia-depressed mood, and depressed mood-suicidal ideation in both groups. Strength centrality of worthlessness was significantly higher in patients with cancer. Conclusions : These results suggest that worthless is associated with other depressive symptoms more tightly in patients with cancer. Worthless can serve as important treatment targets for intervention of depression in patients with cancer.

• The Journal of the Korea Contents Association
• /
• v.21 no.6
• /
• pp.404-414
• /
• 2021

This study was to investigate the differences of functional health status and medical service experience and needs between general and vulnerable older people in community. This study is a cross-sectional descriptive research. The data obtained through direct visit surveys from November to December 2016. The target population of the study was older people over 65 years old, the final study subjects were 444 older people residing in one district of Seoul. The chi-square test was conducted to confirm the difference in their functional health areas and medical service experiences, and the necessity of medical service utilization in accordance to the social class. In the experience of abnormality in functional health, the vulnerable older people had higher experience in cognitive function, nutrition, hydration, pain, and falling than the general older people. The rate of experience of using medical service to solve the cognitive function problem for general older people was 31.9%, higher than that of the vulnerable older people. In contrast, the medical service utilization needs of the vulnerable older people in the pain management category was significantly higher than that of the general older people. In setting policy of public medical service programs for general and vulnerable older people in community may be differentially developed based on this study. In order to improve the medical accessibility of the vulnerable older people, public medical institutions should be actively supported to overcome obstacles to medical use due to economic barriers.

• Journal of Convergence for Information Technology
• /
• v.11 no.3
• /
• pp.54-67
• /
• 2021

This study is a secondary data study that analyzes the factors affecting the quality of life of the elderly with metabolic syndrome and the elderly with metabolic syndrome with osteoporosis using data from the 7th year of the National Health and Nutrition Survey (2018). The subjects of this study were 639 patients with metabolic syndrome and 161 patients with metabolic syndrome with osteoporosis. For data analysis, the composite sample Rao-Scott χ2 test, general linear model t-test, and regression model were used. As a result of the study, the factors that lowered the quality of life of metabolic syndrome were age, cohabitation, strength training, subjective health status, activity restriction, body mass index and depression, and the explanatory power was 50.4% (F=515.96, p<.001). In metabolic syndrome with osteoporosis, age, subjective health status, activity restriction, and stress were the factors that lowered the quality of life, and the explanatory power was 48.6% (F=10.42, p<.001). Based on these results, it is necessary to develop and provide an intensive multidisciplinary program for the elderly with metabolic syndrome accompanied by osteoporosis to solve the problem of activity restrictions and manage stress reduction through positive acceptance of health status, instrumental and social support, and caring support.

• Journal of Ginseng Culture
• /
• v.5
• /
• pp.21-31
• /
• 2023

Korean ginseng, a special product of Korea, has been one of the most important exports since the era of the Three Kingdoms. However, not many records were kept about ginseng in Korea until the Goryeo Dynasty. This paper summarizes the records relating to international diplomatic relations and trade of ginseng in the Goryeo Dynasty and the medicinal books known to have been published at the time. During the Goryeo Dynasty, ginseng was actively transported to the neighboring countries of Bohai, Song, Wa, Later Jin, and Yuan as a diplomatic gift or as a trade item. Ginseng was mainly exported from Goryeo to these countries, but it was also received as a diplomatic gift from Bohai and Khitan. Arabian merchants came to Byeokran Port, a representative international trading port of Goryeo, and traded ginseng. After the Mongol invasion, the demand for ginseng in the Yuan Dynasty was excessive, which became a big social problem. During the Goryeo Dynasty, several medicinal books were published, including Jejungiphyobang, Eouuichwalyobang, Hyangyakgobang, Samhwajahyangyakbang, Hyangyak Hyemin Gyeongheombang, Hyangyak Gugeupbang, and Biyebaekyobang. Hyangyak Gugeupbang, which was reprinted during the Joseon Dynasty, has been handed down to the present time, although this has not been the case for the originals of the remaining books. Recently, some of the latter books have been restored through the study of the references in various medicinal books of later generations. While the medicinal books used in the royal court showed that a high proportion of the prescriptions containing ginseng, not a single prescription for ginseng has been found in theHyangyak Gugeupbang, which was mainly used for commoners. This is thought to be because ginseng was very rare and expensive at the time, so it was difficult for commoners to access it.

• Korean Journal of Clinical Pharmacy
• /
• v.32 no.1
• /
• pp.20-26
• /
• 2022

Background and objective: The Seoul National University Bundang Hospital (SNUBH) implemented ward-based clinical pharmacy system with designated pharmacists in 10 general wards. Designated pharmacists conduct inpatient medication review, medication intervention, and medication consultation, and provide drug information for health care providers. This study aimed to evaluate the clinical pharmacy services and to examine the perception and expectations of health care providers on the services provided by the designated pharmacists in general wards. Methods: A survey was constructed to include questions on the health care providers' recognition, satisfaction, and perceived needs of designated pharmacists. We determined the frequency and type of interventions of ward pharmacist and their acceptance rate through a retrospective observational study using electronic medical records. Results: A total of 59 health care providers responded the questionnaire and 79.7% of the respondents reported moderate to high levels of satisfaction. Satisfaction with the services was positively associated with clinical interventions and nutrition support team (81.4%). Of 59 respondents, 88.1% agreed that preventing drug-related problems by designated pharmacists' activities were effective. The most common interventions included inadequate dosage (27.4%), omission and additional prescription (14.6%) and inadequate drug form (9.6%). The acceptance rate of intervention was 91.5%, and 151 potentially serious risks and 523 significant risks were prevented by the intervention. Conclusion: Positive results were confirmed in the awareness, satisfaction, and perceived needs of the health care providers for designated pharmacists. Expansion of the ward-based clinical pharmacy system with designated pharmacists to other wards may be considered.

• The Journal of Korean Academy of Sensory Integration
• /
• v.21 no.3
• /
• pp.79-102
• /
• 2023

Objective : Autistic Spectrum Disorders(ASD) is a developmental disorder characterized by atypical sensory adaptation, communication problem, stereotyped behavior, and feeding disorders. The reasons for ASD feeding disorders are oral sensory motor, cognitive, behavioral, and social problems. Major symptoms include picky eating, selective eating, food refusal, food neophobia, limited food variety, and food aversion. ASD feeding disorders could be accompanied by various problems such as health and nutrition intake problems, feeding development, eating-related sociability, and family and caregiver stress. Feeding problems and disorders in ASD can present from birth. However, ASD is diagnosed by the age of 3, and there might be an appropriate treatment gap. Usually, symptoms of feeding disorders tend to decrease with age. However, the symptoms often remain, so early evaluation, intervention, and periodic checking are necessary. In this study, the general information about the feeding disorder characteristics of ASD, influencing factors, and intervention were described through a literature review. Conclusion : Sensory-based therapy and behavior-based therapies are generally used for feeding disorders in ASD. Sensory-based therapy is effective for food sensitivity and behavior-based therapy for food selection. As the symptoms of feeding disorders in ASD are diverse, a comprehensive approach includes play and participation, oral motor exercise, diet, and daily life. However, appropriate evaluation, intervention protocol, and guidelines for the treatment of feeding disorders in ASD are limited. Therefore, a complex approach based on a more systematic understanding is needed. Feeding rehabilitation specialists, such as occupational therapists, should provide appropriate evaluation and intervention.

• The Korean Journal of Food And Nutrition
• /
• v.15 no.4
• /
• pp.321-325
• /
• 2002

For examination, amaranth was first dried its surface after sufficient soaking in water. Dried amaranth was roasted when the moisture contents reached 30∼50%, its nasty smell disappeared and its color turned to yellow and it was puffed. Pretreated amaranth was added to biscuit for the improvement of apparence and merchandise value. The maximum expansion was reported at the moisture percentage of 130∼160% according to the examination of expansion and moisture percentage. In order to compare gelatinization of different processing, three different amaranth were prepared as follows ; Raw amaranth, steamed/dried amaranth, and roasted amaranth. The degree of gelatinization was increased as the percentage of moisture was increased and the degree of gelatinization of roasted amaranth was higher than the one of steamed/dried amaranth, their moisture contents were 62.10% and 57.59%, respectively In addition, the hardness($\times$10$\^$5/dyn/㎠) of roasted amaranth was showed lower values than that of steamed amaranth and raw amaranth were showed the large values. After examining biscuits containing each amaranth, raw amaranth had problem with nasty smell and bad texture, and streamed/dried amaranth were able to remove viscosity but turned brown. Biscuits containing roasted amaranth had good smell and texture, and besides the color of biscuits became bright because roasted amaranth turned white. Biscuits tasted best when it contained 5% of roasted amaranth. The rancidity of biscuits with 5% roasted amaranth were proceeded slowly while roasted amaranth itself had high acid value and peroxide value. For the safety from oxidation, it was fairly safe for about 6 months.

• Journal of Nutrition and Health
• /
• v.15 no.4
• /
• pp.235-241
• /
• 1982

Studies were carried out on seven young, adult caucasian males to determine the short-term effects of protein(animal or plant)and calcium intakes on the excretion of urinary calcium. The subjects were studied on a self-selected diet for a period of seven days. Mean daily protein and calcium intakes were $103{\pm}31\;g$ and $1237{\pm}594mg$ respectively. Variation among subjects in the mean urinary calcium excretion per 24 hour was from $121{\pm}40$ to $258{\pm}104mg$. When the protein intake of all aubjcts was divided in to four levels : low (x=53g), medium (87g), intermediate (117g) and high(153g), The mean urinary calcium was $179{\pm}53$, $189{\pm}73$, $184{\pm}55$ and $264{\pm}84mg$, respectively. Urinary calcium increased significantly with an increase in protein intake. The calcium excretion was seriously increased with the protein intake above the intermediate level. Animal protein intake was more closely related to urinary calcium excretion than plant protein. There was a significant difference in the urinary calcium excretion when calcium intakes increased from low(x=544mg) to interne-diate levels (1232 mg). However, the difference between intermediate and high levels (1834mg) was not significant. Urinary calcium was $169{\pm}46mg$ on the low calcium diet, $196{\pm}71mg$ on the medium, and $222{\pm}21mg$ on the intermediate calcium intake, Calcium excretion was more closely related to changes in protein intake than to changes in calcium intake. Some nutritional implications can be drawn from this research. Protein intakes above the intermediate level (117g) are not recommendable. An over intake of calcium, however, may not be a serious problem for the calcium balance.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.5
• /
• pp.681-686
• /
• 2012

This study conducted autoclave and microwave treatments on dough to determine if there were any changes in quality after the dough was cooked into bread. Wheat dough after secondary fermentation was treated with a microwave (1 min), an autoclave (30 min), and both an autoclave and microwave (30 min/1 min). We then measured the pH, moisture content, color, texture, and sensory evaluation. The results showed that pH was slightly decreased when it was treated in an autoclave (baking and no baking) and autoclave/microwave (baking and no baking). When microwaved and baked, the moisture content most decreased compared to the control. In crust color, there were no considerable differences in lightness, redness, or yellowness compared to the control, except when microwaved (no baking). The lightness of the crumb color decreased, while redness and yellowness increased, when dough was treated with an autoclave (baking and no baking) and autoclave/microwave (baking and no baking). Hardness, gumminess, chewiness and shear force were significantly increased when dough was treated with an autoclave (baking and no baking) and autoclave/microwave (baking and no baking) compared to the control. In the sensory evaluation, there were no considerable differences in color, aroma, taste, or overall preference when microwaved and baked. Color, aroma, shape, and overall preference were the worst when the dough was treated with autoclave/microwave (baking and no baking). These results suggest that autoclaving and microwaving may reduce the quality of bread, and countermeasures to this problem are necessary.