• Asian Pacific Journal of Cancer Prevention
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• v.17 no.2
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• pp.733-738
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• 2016

Background: Ardabil, a Northwestern province of Iran, was found to have the highest rate of gastric cancer (GC) in the country (ASRs = 51.8/100,000 for males and 24.9/100,000 for females) and one of the highest gastric cardia cancer rates in the world. The aim of the present study was to assess the associations of the cagA and babA2 status of Helicobacter pylori with GC in the Ardabil population. Materials and Methods: A total of 103 patients with non-atrophic gastritis (56) and GC (47), who underwent endoscopy at the Imam Khomeini Hospital in Ardabil, were assessed. The status of 16S rDNA, cagA and babA2 genes was determined using PCR and histopathological assessment was performed. Results: The following genotypic frequency was observed: cagA+ (50.6%), cagA-(49.4%), babA2+ (26.5%), babA2- (73.5%) cagA+/babA2+ (19.3%), cagA-/babA2+ (7.2%), cagA+/babA2-(31.3%), cagA-/babA2-(42.2%). Although the frequency of the cagA+, cagA+/babA2+ and cagA-/babA2+ genotypes in patients with GC (55.6%, 25.9%, and 14.8%, respectively) was higher than in those with NAG (48.2%, 16.1%, and 3.6%, respectively), the difference did not reach significance. In contrast, the presence of the babA2 gene (40.7% vs 19.6%) significantly increased the risk of GC; the age-sex-adjusted odds ratio (95% confidence interval) was 5.068 (1.506-17.058; P=0.009), by multiple logistic regression. Conclusions: It is proposed that the H. pylori babA2 positivity might be considered as an important determinant of GC risk in Ardabil.

• Pediatric Gastroenterology, Hepatology & Nutrition
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• v.12 no.2
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• pp.140-149
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• 2009

Purpose: Helicobacter pylori infection is probably acquired in childhood and persists as an asymptomatic infection for decades in most individuals. It is unclear why only a minority of those infected develop a clinical manifestation, even in childhood, such as peptic ulcer disease. H. pylori infection activates local immune responses and causes lymphocyte infiltration in the gastric mucosa. We have previously reported that both T and B cells in the lamina propria play important roles in the local immune response of H. pylori-infected children. The aim of this study was to investigate the association between H. pylori genotypes and gastric mucosal lymphocytes. Methods: Twenty-five H. pylori-infected children (10 with peptic ulcer disease and 15 with gastritis) were enrolled in this study. We investigated the genotypes (cagA, cagE, vacA, and babA2) and evaluated the association with clinical manifestations, histopathology, and gastric mucosal lymphocytes. Results: The prevalence of cagA, cagE, vacA s1m1, and babA2 was 80%, 60%, 84%, and 88%, respectively. The most prevalent (68%) combination of cagA, vacA, and babA2 genotypes was cagA+/vacA s1m1+/babA2+. H. pylori genotypes were not associated with clinical manifestations, histopathology, or gastric mucosal lymphocytes. Conclusion: There was no association between the cagA, cagE, vacA, or babA2 status and gastric mucosal lymphocytes. The role of the host immune response in relation to H. pylori genotypes and disease potential in children needs further studies.

• Pediatric Infection and Vaccine
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• v.14 no.1
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• pp.97-103
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• 2007

Purpose : Lewis antigen has been known to have a role in the attachment of H. pylori to the gastric mucosa, but its expression pattern in children with H. pylori infection is still unclear. The recently described blood group antigen-binding adhesin BabA is known to mediate adherence of H. pylori to Lewis B receptors on gastric epithelium. We investigated the expression of Lewis antigen in gastric mucosa of Korean children with H. pylori infection. Methods : The expression of Lewis A ($Le^a$), B ($Le^b$), X ($Le^x$), and Y ($Le^y$) was evaluated by immunohistochemistry in H. pylori positive biopsy specimens from 35 children (antral gastritis in 30, peptic ulcer in 5) and in H. pylori negative specimens from 19 children. PCR assays for cagA and babA2 gene of H. pylori were performed. Results : We confirmed the expression of $Le^a$ in 60%, $Le^b$ in 97%, $Le^x$ in 100%, and $Le^y$ in 100% of the superficial epithelium of the 35 H. pylori positive children. In H. pylori negative patients, $Le^a$, $Le^b$, $Le^x$, and $Le^y$ expression was 52%, 100%, 89%, and 100%, respectively. The cagA gene was detected in 65% and babA2 gene in 25% of 35 patients. No differences in neutrophil activity and chronic inflammation were found according to the presence of cagA and babA2 genes in H. pylori. Conclusion : $Le^b$, $Le^x$ and $Le^y$ antigen were highly expressed in gastric mucosa of Korean children, but they were not associated with the status of H. pylori infection and the positivity of babA2 gene. Further studies for other mucosal receptors and toxins are needed to define the immune responses to H. pylori infection in gastric mucosa of Korean children.

• Journal of the Korean Home Economics Association
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• v.32 no.1
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• pp.151-164
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• 1994

This research was conducted to survey kinds and frequencies of side dishes served in commercial Korean style restaurant in some part of Korea. The results were summerized as follows: 1. The average number of side dishes in Tang(Korean soup) was 3.3 that is Bae-chu Kimchi. Si-Kum-chi namul, Moeng-ran jeot and O-jing-o jeot in ordering frequencies. 2. In Chigae(stew) and Pi-bim bab(mixed rice including Sot bab) the average number of side dishes was about 4 Jungol and that of Jim was from 3 to 5 and the kinds of side dishes were variety of menu items. 3. Meons (noodles) were served with 1 or 2 kinds of side dishes those based of Bae-chu Kimchi and added 1 Kind of side dish. 4. Han-jeong-sik (Korean style full course meny) was served with 16 kinds of side dishes averge it was consisted of Bab(steamed rice) side dishes such as U-gu-zi guk(vegetable soup) Deun-jang chigae (fermented soy stew) Hong-o jim (fish stew) Go-sa-ri namul Pulgogi Ho-bak jeon, Beon-sut bokum Yuk hoi Bae-chu kimchi Mung-ran jeot Sae-u tuikim and Gam-ja tuikim in ordering frequences.

• Journal of Microbiology and Biotechnology
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• v.31 no.3
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• pp.368-379
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• 2021

Two virulence factors of Helicobacter pylori, cagA and vacA, have been known to play a role in the development of severe gastric symptoms. However, they are not always associated with peptic ulcer or gastric cancer. To predict the disease outcome more accurately, it is necessary to understand the risk of severe symptoms linked to other virulence factors. Several other virulence factors of H. pylori have also been reported to be associated with disease outcomes, although there are many controversial descriptions. H. pylori isolates from Koreans may be useful in evaluating the relevance of other virulence factors to clinical symptoms of gastric diseases because the majority of Koreans are infected by toxigenic strains of H. pylori bearing cagA and vacA. In this study, a total of 116 H. pylori strains from Korean patients with chronic gastritis, peptic ulcers, and gastric cancers were genotyped. The presence of virulence factors vacAs1c, alpA, babA2, hopZ, and the extremely strong vacuolating toxin was found to contribute significantly to the development of severe gastric symptoms. The genotype combination vacAs1c/alpA/babA2 was the most predictable determinant for the development of severe symptoms, and the presence of babA2 was found to be the most critical factor. This study provides important information on the virulence factors that contribute to the development of severe gastric symptoms and will assist in predicting clinical disease outcomes due to H. pylori infection.

• The Korean Journal of Food And Nutrition
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• v.22 no.4
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• pp.678-686
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• 2009

The purpose of this study was to investigate changes in the cooking process of red beans used to prepare Bab (cooked rice) in cooking books published from late 19th century to the present. There are 3 different types of Bab that use red beans; Jungdeungbab, Patbab and Patsura, and cooking process vary between different cooking books. For making Jungdeungbab, one method is to cook the red beans in the water first, and then only the water, after draining the cooked red beans, is used to cook rice. The other method is to smash the cooked red beans and collect the water that passes through the smashed red beans to cook the rice. For Patbab, 2 cooking methods were found. One is to cook the whole red beans first and then to add them to the rice for cooking. Another method is to break the red beans into two pieces and mix them with rice and cook them together. Patsura is the red bean used to prepare the Bab offered to Kings during the Chosun dynasty(1392~1910). The cooking process of Patsura is similar to both Jundeungbab and Patbab. In Ijogungjeongyoritonggo(1957), the cooking method of Patsura is similar to that of Patbab; breaking red beans into two pieces and then mixing them with rice and cooking them together. Another method, which is similar to Jungdeungbab, is found in Ijogungjeongyoritonggo(1957) and Hangukyoribaekguasajeon(1976). In Ijogungjeongyoritonggo(1957), the cooking method is to cook the red beans first and then squeeze them after putting them into a sack and then using the extract to cook rice. In Hangukyoribaekguasajeon(1976), the red bean is prepared by first cooking red beans in water, and then only the water, after draining the cooked red bean, is used to cook rice. In further studies, the cooking procedures used in the previous period of the late 19th century should be examined.

• Journal of the East Asian Society of Dietary Life
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• v.2 no.1
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• pp.133-138
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• 1992

The research on the manufacturing procedure of Hosanchun jun in the classical literature(17 kinds) showed that the most usually brewed rice wine in it is the 3rd step rice wine, which is brewed by adding rice wine base to it at the intervals used quantity are as follows. Nonglutinous rice(88.2%), flour(82.3%), and nu-ruk(100%) are used in the 1st step of brewing, and nonglutinous rice(82.3%), glutinous rice(17.6%), flour(23.5%), and nu-ruk(11.3%) are used in the 2nd sep, and glutinous rice, flour, and 3rd step of brewing. The grains are used in the form of -paste(88.2%) in the 1st, and in the form of paste(64.7%) and steamed water-soaked rice(sul-bab)(29.4%) in the second step, and sul-bab(64.7%) in the 3rd step of brewing. Nu-ruk is used in small quantity in the 3rd step but it is used I somewhat larger quantity in the 2nd step of brewing.

• Korean Journal of Community Nutrition
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• v.20 no.1
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• pp.21-29
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• 2015

Objectives: Maintaining a balanced diet is very crucial for adolescents. However, adolescents, who may have a short notion about the amount of food, find it difficult to plan daily meals by applying the target pattern proposed by the Korean Nutrition Society. This study was carried out to revise the target pattern based on cooked dishes instead of raw material food groups as an easier way for Korean adolescents to plan their meals. Methods: Target pattern for Korean adolescents were revised based on the following: $1^{st}$, categorize dish groups, $2^{nd}$, calculate representative values of each dish based on the adolescent' intake amount. $3^{rd}$, assign the recommended number of intake for each dish. Validity of the target pattern for Korean adolescent meal plan was examined by the energy content, energy contribution ratio, and NAR & INQ of nutrients. Results: The 11 dish groups categorized were bab; gook tang gigae; side dishes of meat, fish, egg, legume, kimchi, vegetable, seaweed; and between meal of fruit, and milk dairy product. Based on the representative energy values, recommended number of intake were assigned to each dish. For boys, bab and gook tang gigae: 3 each; meat, fish, egg, and legume: 1 each; kimchi and vegetable: 3 each; seaweed: 1; fruit and milk dairy product: 2 each were assigned. For girls, bab and gook tang gigae: 2 each; meat, fish, egg, and legume: choice of 3 dishes, 1 each; kimchi and vegetable: 3 each; seaweed: 1; fruit and milk dairy product: 2 each were assigned. Energy contents, energy contribution ratio of carbohydrate, protein, and fat for boys and girls were in adequate range. The NARs were 1.0 and INQs were ${\geq}1.0$ for all nutrients examined. Conclusions: Revised dish-based, instead of food-based adolescent target patterns for boys and girls were easier and a valid way of Korean adolescent meal planning.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.25 no.6B
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• pp.1060-1067
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• 2000

MPEG-4 visual coding is an object-based system. The current video coding standards, H.261, MPEG-1, and MPEG-2 encode frame by frame. On the other hand, MPEG-4 separately encodes several objects, such as video objects and audio objects, in the same frame. Each transmitted object is decoded and composed in one frame. Shape coding is a process of coding visual objects in a frame. In this paper we present conformance test method for MPEG-4 shape decoders. This paper reviews the basic shape decoding standard, and proposes conformance test methods for BAB type decoder, and CAE decoder for intra and inter VOPs. Our test generates all possible cases of shape motion vector difference and context.

• Culinary science and hospitality research
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• v.15 no.2
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• pp.17-30
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• 2009

The purpose of this study was to investigate awareness and knowledge on Korean traditional food among the residents in Gyeongju and Pohang area and develop and maintain it. 452 copies of a questionnaire were surveyed and analyzed statistically. The research findings were as follows. Firstly, males prefer a la Carte menu while females prefer kimchi, bab(boiled rice) juk(rice-gruel), guksu(noodles) and mandu(dumplings). Secondly, the residents favor kimchi, bulgogi and bibimbab with assorted mixtures. Thirdly, comparing the positive perception of Korean traditional food between males and females, females were more aware of traditional food and informed than males. Lastly, correspondence analysis showed that thirties prefer bab, tang(soup) and guksu while forties gu-i(roast) & jeon(panfried food) with seasonings and fifties kimchi & jang(sauce and paste). Also, high school graduates prefer eumcheong & han-gwa while college graduates bab, tang, and guksu. The residents whose monthly incomes are under W1,000,000 favor bab, tang and guksu, and those who earn over W5,000,000 per month favor kimchi & jang. The higher educational levels and incomes were, the higher qualitative factors were evaluated. Based on those findings, Korean traditional food should be generalized and more kinds of its menu should be developed.