No abstract available.
Lung* ; Thorax*

Purpose: Social distancing policies and school closures in South Korea induced by coronavirus disease 2019 have raised concerns about a lower chance of exposure to sunlight in children and adolescents. This study investigates changes in the vitamin D status of children and adolescents following the pandemic. Methods: This retrospective study includes healthy children aged 3–18 years who visited Hanyang University Hospitals in Seoul or Guri during pre-coronavirus disease 2019 (COVID-19) and post-COVID-19 pandemic periods. August 2017 to July 2019 is defined as the pre-COVID-19 pandemic period, while the period from July 2020 to July 2021 is defined as post-COVID-19 or "during the pandemic." Propensity scores were used to match the prepandemic and pandemic groups 1:1 based on age, sex, season of blood collection, and body mass index z-score to compare vitamin D status among subjects. Results: Among 786 eligible children, 506 were matched using propensity scores. There were no significant differences in mean serum 25-hydroxyvitamin D (25(OH) D) levels (20.1±6.5 ng/mL vs. 19.9±6.3 ng/mL, P>0.05) or vitamin D deficiency rates (53.0% vs. 54.9%, P>0.05) between the prepandemic and pandemic groups. Seasonal analysis revealed lower mean serum 25(OH)D levels during the pandemic in winter/spring seasons in comparison to these levels in subjects in prepandemic winter/spring seasons (19.1±3.8 ng/mL vs. 17.2±3.7 ng/mL, P=0.006). Conclusion During the COVID-19 pandemic, Korean children and adolescents showed similar serum 25(OH)D levels and vitamin D status to the prepandemic period, with a significant decrease in these measures observed in winter/spring seasons only. Prolonged confinement, such as in pandemic circumstances, underscores the need for vigilant monitoring of vitamin D status and supplementation, particularly in high-risk seasons.

Emerging resistance to trimethoprim/sulfamethoxazole (SXT) poses a serious threat to the treatment of Stenotrophomonas maltophilia infections. We determined the prevalence and molecular characteristics of acquired SXT resistance in recent clinical S. maltophilia isolates obtained from Korea. A total of 252 clinical isolates of S. maltophilia were collected from 10 university hospitals in Korea between 2009 and 2010. Antimicrobial susceptibility was determined by using the CLSI agar dilution method. The sul1, sul2, and sul3 genes, integrons, insertion sequence common region (ISCR) elements, and dfrA genes were detected using PCR. The presence of the sul1 gene and integrons was confirmed through sequence analysis. Among the 32 SXT-resistant isolates, sul1 was detected in 23 isolates (72%), all of which demonstrated high-level resistance (> or =64 mg/L) to SXT. The sul1 gene (varying in size and structure) was linked to class 1 integrons in 15 of the 23 isolates (65%) harboring this gene. None of the SXT-susceptible isolates or the SXT-resistant isolates with a minimum inhibitory concentration of 4 and 8 mg/L were positive for sul1. Moreover, the sul2, sul3, and dfrA genes or the ISCR elements were not detected. The sul1 gene may play an important role in the high-level SXT resistance observed in S. maltophilia.
Anti-Bacterial Agents/pharmacology ; Bacterial Proteins/*genetics ; Drug Resistance, Bacterial/genetics ; Gram-Negative Bacterial Infections/microbiology/pathology ; Humans ; Integrons/*genetics ; Microbial Sensitivity Tests ; Stenotrophomonas maltophilia/*drug effects/genetics/isolation & purification ; Trimethoprim, Sulfamethoxazole Drug Combination/*pharmacology

As South Korea transitions into a super-aged society, addressing the challenges of aging through tailored nutritional strategies is becoming increasingly critical. This study developed a hemp seed soup designed for the elderly, using the functional benefits of hemp, a nutrient-dense ingredient rich in dietary proteins, essential fatty acids, polyphenols, and antioxidants. Soups were formulated with varying levels of hemp seed powder (0% (CS), 25% (HS25S), 50% (HS50S), and 75% (HS75S)), to address the dietary needs and physiological characteristics of the elderly, including mastication and swallowing difficulties. Increasing the hemp seed powder levels significantly enhanced the crude protein, total polyphenol, and flavonoid contents while improving the antioxidant activities, as assessed by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging assays. HS75S exhibited the highest nutritional values and antioxidant activity. By contrast, food texture analysis showed that the viscosity decreased at higher hemp seed concentrations, with HS25S and HS50S demonstrating favorable textures for elderly consumption.Consumer acceptance testing identified HS50S as the most preferred sample, scoring highest in flavor, texture, and overall acceptability. This study highlights the potential of hemp seeds as a functional ingredient in developing nutritious and elderly-friendly food products. The hemp seed soup, with its enhanced protein, antioxidant properties, and tailored texture, offers a promising solution to improve the nutritional status and health of the elderly. Future studies should explore the long-term health benefits of hemp seed soup and its integration with other functional ingredients to optimize the sensory and nutritional properties.

As South Korea transitions into a super-aged society, addressing the challenges of aging through tailored nutritional strategies is becoming increasingly critical. This study developed a hemp seed soup designed for the elderly, using the functional benefits of hemp, a nutrient-dense ingredient rich in dietary proteins, essential fatty acids, polyphenols, and antioxidants. Soups were formulated with varying levels of hemp seed powder (0% (CS), 25% (HS25S), 50% (HS50S), and 75% (HS75S)), to address the dietary needs and physiological characteristics of the elderly, including mastication and swallowing difficulties. Increasing the hemp seed powder levels significantly enhanced the crude protein, total polyphenol, and flavonoid contents while improving the antioxidant activities, as assessed by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging assays. HS75S exhibited the highest nutritional values and antioxidant activity. By contrast, food texture analysis showed that the viscosity decreased at higher hemp seed concentrations, with HS25S and HS50S demonstrating favorable textures for elderly consumption.Consumer acceptance testing identified HS50S as the most preferred sample, scoring highest in flavor, texture, and overall acceptability. This study highlights the potential of hemp seeds as a functional ingredient in developing nutritious and elderly-friendly food products. The hemp seed soup, with its enhanced protein, antioxidant properties, and tailored texture, offers a promising solution to improve the nutritional status and health of the elderly. Future studies should explore the long-term health benefits of hemp seed soup and its integration with other functional ingredients to optimize the sensory and nutritional properties.

As South Korea transitions into a super-aged society, addressing the challenges of aging through tailored nutritional strategies is becoming increasingly critical. This study developed a hemp seed soup designed for the elderly, using the functional benefits of hemp, a nutrient-dense ingredient rich in dietary proteins, essential fatty acids, polyphenols, and antioxidants. Soups were formulated with varying levels of hemp seed powder (0% (CS), 25% (HS25S), 50% (HS50S), and 75% (HS75S)), to address the dietary needs and physiological characteristics of the elderly, including mastication and swallowing difficulties. Increasing the hemp seed powder levels significantly enhanced the crude protein, total polyphenol, and flavonoid contents while improving the antioxidant activities, as assessed by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging assays. HS75S exhibited the highest nutritional values and antioxidant activity. By contrast, food texture analysis showed that the viscosity decreased at higher hemp seed concentrations, with HS25S and HS50S demonstrating favorable textures for elderly consumption.Consumer acceptance testing identified HS50S as the most preferred sample, scoring highest in flavor, texture, and overall acceptability. This study highlights the potential of hemp seeds as a functional ingredient in developing nutritious and elderly-friendly food products. The hemp seed soup, with its enhanced protein, antioxidant properties, and tailored texture, offers a promising solution to improve the nutritional status and health of the elderly. Future studies should explore the long-term health benefits of hemp seed soup and its integration with other functional ingredients to optimize the sensory and nutritional properties.

Background: Lipopolysaccharide (LPS) exerts cytotoxic effects on brain cells, especially on those belonging to the oligodendrocyte lineage, in preterm infants. The susceptibility of oligodendrocyte lineage cells to LPS-induced inflammation is dependent on the developmental stage. This study aimed to investigate the effect of LPS on oligodendrocyte lineage cells at different developmental stages in a microglial cell and oligodendrocyte coculture model. Methods: The primary cultures of oligodendrocytes and microglia cells were prepared from the forebrains of 2-day-old Sprague–Dawley rats. The oligodendrocyte progenitor cells (OPCs) co-cultured with microglial cells were treated with 0 (control), 0.01, 0.1, and 1 µg/mL LPS at the D3 stage to determine the dose of LPS that impairs oligodendrocyte differentiation. The co-culture was treated with 0.01 µg/mL LPS, which was the lowest dose that did not impair oligodendrocyte differentiation, at the developmental stages D1 (early LPS group), D3 (late LPS group), or D1 and D3 (double LPS group). On day 7 of differentiation, oligodendrocytes were subjected to neural glial antigen 2 (NG2) and myelin basic protein (MBP) immunostaining to examine the number of OPCs and mature oligodendrocytes, respectively. Results: LPS dose-dependently decreased the proportion of mature oligodendrocytes (MBP+ cells) relative to the total number of cells. The number of MBP+ cells in the early LPS group was significantly lower than that in the late LPS group. Compared with those in the control group, the MBP+ cell numbers were significantly lower and the NG2+ cell numbers were significantly higher in the double LPS group, which exhibited impaired oligodendrocyte lineage cell development, on day 7 of differentiation. Conclusion Repetitive LPS stimulation during development significantly inhibited brain cell development by impairing oligodendrocyte differentiation. In contrast, brain cell development was not affected in the late LPS group. These findings suggest that inflammation at the early developmental stage of oligodendrocytes increases the susceptibility of the preterm brain to inflammation-induced injury.