Effect of Hominis Placenta on cutaneous wound healing in normal and diabetic mice

BACKGROUND/OBJECTIVES: The number of diabetic patients has recently shown a rapid increase, and delayed wound healing is a major clinical complication in diabetes. In this study, the wound healing effect of Hominis placenta (HP) treatment was investigated in normal and streptozotocin-induced diabetic mice. MATERIALS/METHODS: Four full thickness wounds were created using a 4 mm biopsy punch on the dorsum. HP was injected subcutaneously at the middle region of the upper and lower wounds. Wounds were digitally photographed and wound size was measured every other day until the 14th day. Wound closure rate was analyzed using CANVAS 7SE software. Wound tissues were collected on days 2, 6, and 14 after wounding for H/E, immunohistochemistry for FGF2, and Masson's trichrome staining for collagen study. RESULTS: Significantly faster wound closure rates were observed in the HP treated group than in normal and diabetes control mice on days 6 and 8. Treatment with HP resulted in reduced localization of inflammatory cells in wounded skin at day 6 in normal mice and at day 14 in diabetic mice (P < 0.01). Expression of fibroblast growth factor (FGF) 2 showed a significant increase in the HP treated group on day 14 in both normal (P < 0.01) and diabetic mice (P < 0.05). In addition, HP treated groups showed a thicker collagen layer than no treatment groups, which was remarkable on the last day, day 14, in both normal and diabetic mice. CONCLUSIONS: Taken together, HP treatment has a beneficial effect on acceleration of cutaneous wound healing via regulation of the entire wound healing process, including inflammation, proliferation, and remodeling.

Effect of Hominis Placenta on cutaneous wound healing in normal and diabetic mice

BACKGROUND/OBJECTIVES: The number of diabetic patients has recently shown a rapid increase, and delayed wound healing is a major clinical complication in diabetes. In this study, the wound healing effect of Hominis placenta (HP) treatment was investigated in normal and streptozotocin-induced diabetic mice. MATERIALS/METHODS: Four full thickness wounds were created using a 4 mm biopsy punch on the dorsum. HP was injected subcutaneously at the middle region of the upper and lower wounds. Wounds were digitally photographed and wound size was measured every other day until the 14th day. Wound closure rate was analyzed using CANVAS 7SE software. Wound tissues were collected on days 2, 6, and 14 after wounding for H/E, immunohistochemistry for FGF2, and Masson's trichrome staining for collagen study. RESULTS: Significantly faster wound closure rates were observed in the HP treated group than in normal and diabetes control mice on days 6 and 8. Treatment with HP resulted in reduced localization of inflammatory cells in wounded skin at day 6 in normal mice and at day 14 in diabetic mice (P < 0.01). Expression of fibroblast growth factor (FGF) 2 showed a significant increase in the HP treated group on day 14 in both normal (P < 0.01) and diabetic mice (P < 0.05). In addition, HP treated groups showed a thicker collagen layer than no treatment groups, which was remarkable on the last day, day 14, in both normal and diabetic mice. CONCLUSIONS: Taken together, HP treatment has a beneficial effect on acceleration of cutaneous wound healing via regulation of the entire wound healing process, including inflammation, proliferation, and remodeling.

The Dietary Characteristics of Middle-aged People by BMI and food Habits / 대한지역사회영양학회지

This study was conducted to compare the dietary characteristics of middle-aged people with different obesity index or food habits. Questionnaires were collected from 480 subjects in Daejon. The data were analyzed by chi2-test and ANOVA. The subjects were distributed into the normal weight group(66.3%), overweight group(18.3%) and underweight(15.4%) based on BMI. Twenty-five percent of males and 23.0% of females in the 50's belonged to the overweight group. The least consumed food was milk or milk products among the five basic food groups. The frequency of exercise was low in their daily life. The had better food habits than the males. The overweight group had worse food habits than the normal weight or underweight group. The underweight group ate light meal and ate slowly. The better the subjects had, the more regularly they took breakfast(p<0.001). The good food habits group were more interested in their dietary life and were more careful in selecting foods for their health than the bad food habits group(p<0.001). Based on the results of this study, the practical education programs should be focused on more intake of milk or products and on daily exercise for the self-health maintenance of middle-aged people. Also, proper education programs should be developed for males and females in their 50's to practice weight control and regularity of meals in their life, and to utilize nutrition knowledge in dietary life. Further research on the comparision of dietary characteristics are needed with consideration of the subjects ratio according to BMI.

Consumption Pattern of Health Food by Adults in Taejon / 대한지역사회영양학회지

Aspects of health food intake were investigated by conducting a questionnaire survey with over 480 of adults in Taejon and the data were analyzed by chi2-test, t-test and ANOVA, using an SAS program. Eighty two percent of the subjects had taken some kind of health food. The health foods they took frequently were, for example, health drinks, green tea, ginseng products, dietary fiber drinks, honey, general tea, vitamin B, vitamin C, and tonic medicines. The main reason for taking health foods was recovery from fatigue and the frequency of taking health foods was one time per day. Most of the subjects took health foods without knowledge of their components or effects. When they health foods with a perceived knowledge of their components and effects, they responded that the health foods were very helpful for them. Twenty percent of subjects experienced side effects, such as diarrhea, stomachache, headache, nettle rash, and stomach cramps. Information on health foods was obtained mainly from friends or family. The user group showed higher intention to continue health food intake than non users(p<0.001). Health foods were taken without any knowledge about them. Health food intake was significantly correlated with consideration of disease, suffering or disease, medical examination, and self-perceived health status, but not with food habits and health food knowledge. As for the results from the adults consumption pattern of health food, an education program should be developed to choose proper health foods according to the consumers dietary life and health conditions. Also a proper guide line should be established to be chosen the authorized health foods.

Consumption Pattern of Health Food by Adults in Taejon / 대한지역사회영양학회지

Aspects of health food intake were investigated by conducting a questionnaire survey with over 480 of adults in Taejon and the data were analyzed by chi2-test, t-test and ANOVA, using an SAS program. Eighty two percent of the subjects had taken some kind of health food. The health foods they took frequently were, for example, health drinks, green tea, ginseng products, dietary fiber drinks, honey, general tea, vitamin B, vitamin C, and tonic medicines. The main reason for taking health foods was recovery from fatigue and the frequency of taking health foods was one time per day. Most of the subjects took health foods without knowledge of their components or effects. When they health foods with a perceived knowledge of their components and effects, they responded that the health foods were very helpful for them. Twenty percent of subjects experienced side effects, such as diarrhea, stomachache, headache, nettle rash, and stomach cramps. Information on health foods was obtained mainly from friends or family. The user group showed higher intention to continue health food intake than non users(p<0.001). Health foods were taken without any knowledge about them. Health food intake was significantly correlated with consideration of disease, suffering or disease, medical examination, and self-perceived health status, but not with food habits and health food knowledge. As for the results from the adults consumption pattern of health food, an education program should be developed to choose proper health foods according to the consumers dietary life and health conditions. Also a proper guide line should be established to be chosen the authorized health foods.

Study on Foodservice Management of Dietitian in the Elementary School in Taejon and Chung Nam

This study was carried out to provide the improvable way of foodservice management to dietitian in the elementary schools. For this purpose the serving pattern of food, menu planing, nutrition education, leftover management and difficulties in foodservice were investigated. The survey was conducted through questionnaires, which were collected from 249 dietitions randomly selected in Taejon and Chung Nam. Data were analyzed by SAS program. The main results of this study are as follows. The children in Taejon took foods in the class room(65.7%) and those in Chung Nam in the dinning hall(89.9%)(p<0.01). In menu planning the balance of nutrition(42.6%) was mainly considered and then food preference(19.7%), variety of menus(16.1%), food cost(16.1%), composition of food color, taste and texture(3.2%), skills of food making(1.6%) and the number of students(0.8%). They referred cooking magazines(47.7%), the previous menu(42.2%), children's opinion(7.2%) for planing menu. The insufficiency of implements and devices for food(24.1%) and lack of season's food(20.4%) were indicated as difficulties in their job. 34.5% of dietitians used a standard menu, 79.5% investigated food preference of children, 74.3% evaluated taste of foods before serving, and 80.7% regularly checked leftover. The major reason for leftover was careless of the teacher in charge in Taejon and bad taste of foods nutrition in Chung Nam(p<0.001). 98.5% of them answered that they had the responsibility for nutrition education in elementary school. They had a hard time in relationship with the staffs in school(40.6%) and employees for food(39.8%), and lack of market information(38.2%). To efficiency of dietitian's work can be enhanced by reflecting the results of children's food preference and leftover, by using standard cooking method and proper cooking utensil, and by performing nutrition education for children by themselves.