Recent studies have revealed a significant relationship between erectile dysfunction (ED) and lower urinary tract symptoms (LUTS), both of which commonly affect middle-aged and older men. These conditions share underlying causes, particularly endothelial dysfunction, atherosclerosis, and chronic pelvic ischemia (CPI). This study investigated the therapeutic potential of LDD175, a large-conductance Ca 2+ -activated K + channel (BKCa channel) opener, in simultaneously treating both conditions using a CPI animal model of male Sprague Dawley rats. Our study investigated the induction of CPI through surgical endothelial damage combined with a high-cholesterol diet. We assessed erectile and voiding functions by measuring intracavernosal pressure (ICP) and intraurethral pressure (IUP), respectively, after nerve stimulation. We performed histological examinations of vascular changes and western blot analyses of cavernous and prostate tissues to understand the underlying mechanisms. This study evaluated the effectiveness of LDD175 compared to standard treatments, such as sildenafil for ED and tamsulosin for LUTS. Therefore, the CPI model successfully demonstrated ED and LUTS symptoms with decreased ICP and increased IUP. Analysis revealed elevated levels of hypoxia-inducible factor-1α, transforming growth factor-β1 and β2 in cavernous tissue, and increased α1A-adrenoceptor expression in prostate tissue. LDD175 administration showed promising results, with dose-dependent improvements in ICP and IUP, and therapeutic effects comparable to those of established treatments. Our findings suggest a novel therapeutic approach that can simultaneously address ED and LUTS, opening new possibilities for clinical application in the treatment of these interconnected conditions.
Male ; Animals ; Erectile Dysfunction/etiology* ; Rats, Sprague-Dawley ; Lower Urinary Tract Symptoms/etiology* ; Ischemia/drug therapy* ; Rats ; Tamsulosin ; Hypoxia-Inducible Factor 1, alpha Subunit/drug effects* ; Sildenafil Citrate/therapeutic use* ; Penis/blood supply* ; Disease Models, Animal ; Transforming Growth Factor beta1/metabolism* ; Pelvis/blood supply* ; Prostate/metabolism* ; Sulfonamides/therapeutic use* ; Large-Conductance Calcium-Activated Potassium Channels/agonists*

Purpose: We aimed to evaluate the effects of baked egg and milk diets on the prognosis of immunoglobulin E (IgE)-mediated food allergy in young children. Methods: In this retrospective study, we enrolled children under 36 months of age who were diagnosed with egg or milk allergy between January 2020 and July 2023. The consumption group underwent oral food challenges with baked egg or milk, and was instructed to include baked eggs and milk in their diet for at least 6 months. The control group, matched for age and specific IgE (sIgE) levels, restricted these foods. We compared the age at which tolerance was achieved, and analyzed changes in total IgE and sIgE levels against egg white (EW), ovomucoid (OM), and cow’s milk (CM) in both groups. Results: Data were collected from 24 children in both the consumption and control groups. The consumption group demonstrated a significantly earlier acquisition of tolerance to egg and milk allergies compared to the control group (median: 24 vs. 31 months, P= 0.045). In the consumption group, total IgE and CM-sIgE levels showed no significant changes (P= 0.073 and P= 0.118, respectively), while EW- and OM-sIgE levels significantly decreased (P < 0.001 and P = 0.016, respectively). In the control group, total IgE and CM-sIgE levels significantly increased from baseline (P = 0.038 and P < 0.001, respectively), whereas there were no significant changes in EW- and OM-sIgE levels (P = 0.054 and P = 0.190, respectively). Between the consumption and control groups, no significant differences were observed in the changes in total IgE or specific IgE to EW, OM, and CM before and after the observation period (P = 0.404, P = 0.238, P = 0.531, and P = 0.167, respectively). Conclusion These findings suggest that diets of baked eggs and milk may accelerate the development of tolerance in children with egg or milk allergies.

Purpose: We aimed to evaluate the effects of baked egg and milk diets on the prognosis of immunoglobulin E (IgE)-mediated food allergy in young children. Methods: In this retrospective study, we enrolled children under 36 months of age who were diagnosed with egg or milk allergy between January 2020 and July 2023. The consumption group underwent oral food challenges with baked egg or milk, and was instructed to include baked eggs and milk in their diet for at least 6 months. The control group, matched for age and specific IgE (sIgE) levels, restricted these foods. We compared the age at which tolerance was achieved, and analyzed changes in total IgE and sIgE levels against egg white (EW), ovomucoid (OM), and cow’s milk (CM) in both groups. Results: Data were collected from 24 children in both the consumption and control groups. The consumption group demonstrated a significantly earlier acquisition of tolerance to egg and milk allergies compared to the control group (median: 24 vs. 31 months, P= 0.045). In the consumption group, total IgE and CM-sIgE levels showed no significant changes (P= 0.073 and P= 0.118, respectively), while EW- and OM-sIgE levels significantly decreased (P < 0.001 and P = 0.016, respectively). In the control group, total IgE and CM-sIgE levels significantly increased from baseline (P = 0.038 and P < 0.001, respectively), whereas there were no significant changes in EW- and OM-sIgE levels (P = 0.054 and P = 0.190, respectively). Between the consumption and control groups, no significant differences were observed in the changes in total IgE or specific IgE to EW, OM, and CM before and after the observation period (P = 0.404, P = 0.238, P = 0.531, and P = 0.167, respectively). Conclusion These findings suggest that diets of baked eggs and milk may accelerate the development of tolerance in children with egg or milk allergies.

Purpose: We aimed to evaluate the effects of baked egg and milk diets on the prognosis of immunoglobulin E (IgE)-mediated food allergy in young children. Methods: In this retrospective study, we enrolled children under 36 months of age who were diagnosed with egg or milk allergy between January 2020 and July 2023. The consumption group underwent oral food challenges with baked egg or milk, and was instructed to include baked eggs and milk in their diet for at least 6 months. The control group, matched for age and specific IgE (sIgE) levels, restricted these foods. We compared the age at which tolerance was achieved, and analyzed changes in total IgE and sIgE levels against egg white (EW), ovomucoid (OM), and cow’s milk (CM) in both groups. Results: Data were collected from 24 children in both the consumption and control groups. The consumption group demonstrated a significantly earlier acquisition of tolerance to egg and milk allergies compared to the control group (median: 24 vs. 31 months, P= 0.045). In the consumption group, total IgE and CM-sIgE levels showed no significant changes (P= 0.073 and P= 0.118, respectively), while EW- and OM-sIgE levels significantly decreased (P < 0.001 and P = 0.016, respectively). In the control group, total IgE and CM-sIgE levels significantly increased from baseline (P = 0.038 and P < 0.001, respectively), whereas there were no significant changes in EW- and OM-sIgE levels (P = 0.054 and P = 0.190, respectively). Between the consumption and control groups, no significant differences were observed in the changes in total IgE or specific IgE to EW, OM, and CM before and after the observation period (P = 0.404, P = 0.238, P = 0.531, and P = 0.167, respectively). Conclusion These findings suggest that diets of baked eggs and milk may accelerate the development of tolerance in children with egg or milk allergies.

Purpose: We aimed to evaluate the effects of baked egg and milk diets on the prognosis of immunoglobulin E (IgE)-mediated food allergy in young children. Methods: In this retrospective study, we enrolled children under 36 months of age who were diagnosed with egg or milk allergy between January 2020 and July 2023. The consumption group underwent oral food challenges with baked egg or milk, and was instructed to include baked eggs and milk in their diet for at least 6 months. The control group, matched for age and specific IgE (sIgE) levels, restricted these foods. We compared the age at which tolerance was achieved, and analyzed changes in total IgE and sIgE levels against egg white (EW), ovomucoid (OM), and cow’s milk (CM) in both groups. Results: Data were collected from 24 children in both the consumption and control groups. The consumption group demonstrated a significantly earlier acquisition of tolerance to egg and milk allergies compared to the control group (median: 24 vs. 31 months, P= 0.045). In the consumption group, total IgE and CM-sIgE levels showed no significant changes (P= 0.073 and P= 0.118, respectively), while EW- and OM-sIgE levels significantly decreased (P < 0.001 and P = 0.016, respectively). In the control group, total IgE and CM-sIgE levels significantly increased from baseline (P = 0.038 and P < 0.001, respectively), whereas there were no significant changes in EW- and OM-sIgE levels (P = 0.054 and P = 0.190, respectively). Between the consumption and control groups, no significant differences were observed in the changes in total IgE or specific IgE to EW, OM, and CM before and after the observation period (P = 0.404, P = 0.238, P = 0.531, and P = 0.167, respectively). Conclusion These findings suggest that diets of baked eggs and milk may accelerate the development of tolerance in children with egg or milk allergies.

Purpose: We aimed to evaluate the effects of baked egg and milk diets on the prognosis of immunoglobulin E (IgE)-mediated food allergy in young children. Methods: In this retrospective study, we enrolled children under 36 months of age who were diagnosed with egg or milk allergy between January 2020 and July 2023. The consumption group underwent oral food challenges with baked egg or milk, and was instructed to include baked eggs and milk in their diet for at least 6 months. The control group, matched for age and specific IgE (sIgE) levels, restricted these foods. We compared the age at which tolerance was achieved, and analyzed changes in total IgE and sIgE levels against egg white (EW), ovomucoid (OM), and cow’s milk (CM) in both groups. Results: Data were collected from 24 children in both the consumption and control groups. The consumption group demonstrated a significantly earlier acquisition of tolerance to egg and milk allergies compared to the control group (median: 24 vs. 31 months, P= 0.045). In the consumption group, total IgE and CM-sIgE levels showed no significant changes (P= 0.073 and P= 0.118, respectively), while EW- and OM-sIgE levels significantly decreased (P < 0.001 and P = 0.016, respectively). In the control group, total IgE and CM-sIgE levels significantly increased from baseline (P = 0.038 and P < 0.001, respectively), whereas there were no significant changes in EW- and OM-sIgE levels (P = 0.054 and P = 0.190, respectively). Between the consumption and control groups, no significant differences were observed in the changes in total IgE or specific IgE to EW, OM, and CM before and after the observation period (P = 0.404, P = 0.238, P = 0.531, and P = 0.167, respectively). Conclusion These findings suggest that diets of baked eggs and milk may accelerate the development of tolerance in children with egg or milk allergies.

BACKGROUND/OBJECTIVES: Given that adolescents watch Mukbang (eating broadcast) more frequently than other age groups, interest in the potential health effects of watching Mukbang and Cookbang (cooking broadcast) is growing. This study aimed to determine the status of watching Mukbang and Cookbang among Korean adolescents and its relationship with their dietary behaviors. SUBJECTS/METHODS: We used data from the 18th Korea Youth Risk Behavior Survey, conducted in 2022 (n = 51,850). The study included the frequency of watching Mukbang and Cookbang and the self-rated impact of watching them. Dietary behaviors included consumption of the following items: fruits (≥ once a day), vegetables (≥ 3 times a day), fast foods (≥ 3 times a week), late-night snacks (≥ 3 times a week), caffeinated drinks (≥ 3 times a week), and sweet-flavored drinks (≥ 3 times a week). Furthermore, obesity, weight loss attempts during the past 30 days, body image distortion, and inappropriate methods to control weight were also included. RESULTS: Among adolescents, 70.6% watched Mukbang and Cookbang, and 13.2% watched them more than 5 times a week. Approximately 27.6% of the adolescents responded that they were influenced by watching Mukbang and Cookbang. Adolescents who frequently watched Mukbang and Cookbang consumed less vegetable and fruit; however, the likelihood of consuming fast food, late-night snacks, sugary drinks, and caffeinated drinks increased. In addition, they were more likely to attempt inappropriate weight-loss methods and become obese. Adolescents who responded that their eating habits were influenced by watching Mukbang and Cookbang were more likely to have unhealthy eating behavior compared to the group who responded that their habits were not influenced by these shows. CONCLUSION Watching Mukbang and Cookbang is common among Korean adolescents and is associated with unhealthy dietary behaviors. Prospective studies, including broadcasting content, should evaluate the impact of Mukbang and Cookbang on health.

Background: Surgical scars subjected to excessive tension tend to widen and become hypertrophic due to strong mechanical stretching forces. In this study, we evaluated the clinical outcomes of combined intraoperative and postoperative long-term tension reduction techniques for the revision of scars subjected to excessive tension. Methods: In total, 64 cases (62 patients) underwent scar revision and were followed for 6 months or more. The long-term tension reduction technique included intraoperative subcutaneous fascial and deep dermal closure using nonabsorbable nylon sutures and postoperative long-term skin taping for 3 to 8 months. The final scars were objectively evaluated using our Linear Scar Evaluation Scale (LiSES, 0-10 scale), which consisted of five categories: width, height, color, texture, and overall appearance. Results: All 64 cases healed successfully, without early postoperative complications such as infection or dehiscence. The follow-up period ranged from 6 months to 6 years. The LiSES scores ranged from 5 to 10 (mean: 8.2). Fifty-one cases (79.6%) received a score of 8 to 10, which was assessed as “very good” by the evaluator. Two cases with a score of 5 (3%) showed partial hypertrophic scars at the last follow-up visit. All patients were highly satisfied with their final outcomes, including the two patients who experienced partial hypertrophic scars. Conclusions A combination of intraoperative and postoperative long-term tension reduction techniques can achieve the goal of long-term dermal support and satisfactory aesthetic outcomes for scar revision in areas subjected to excessive tension.

A 12-year-old intact male Dalmatian dog presented hyporexia and vomiting for 1 week. Blood analysis revealed increased liver enzyme activity. Histopathological examination of the liver confirmed chronic hepatitis with fibrosis and necrosis. Copper staining revealed marked copper accumulation (2,770 ppm; normal range, 200 to 400 ppm), prominent in the centrilobular region, and compatible with copper-associated chronic hepatitis. However, copper metabolism domain containing 1 (COMMD1) mutation predisposing to copper accumulation in the liver tissue was not identified. The dog received medications but died 1 month after first visit. This is the first case of primary copper-associated hepatitis without COMMD1 mutation in a Dalmatian dog in South Korea.

Purpose: The purpose of this study was to investigate the association of faculty-student interaction, psychological well-being, and the image of nurses with nursing professionalism in the COVID-19 pandemic situation. Methods: The participants of the study were 243 nursing college students located in Daegu, Kyungpook. Data collection was performed between August 11 and 20, 2021. Data were analyzed with descriptive statistics, independent t-test, ANOVA, Pearson’s correlation coefficient, and stepwise multiple regression using the IBM SPSS 21.0 program. Results: The multiple regression showed that nursing professionalism was associated with a positive image of nurses (β=.71, p<.001) and higher faculty-student interaction (β=.11, p=.023). Additionally, a negative impression about nurses during the COVID-19 pandemic was negatively associated with nursing professionalism (β=-.12, p=.003). The explanatory power of the factors was 67 percent of the total variances on nursing professionalism; however, psychological well-being was not an associated factor. Conclusion This study suggested that, to improve nursing student’s nursing professionalism in the COVID-19 pandemic situation, nursing colleges should systemize curricular and non-curricular programs to improve awareness of nurses’ efforts and faculty-student interaction.