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사상체질과 음식 혈청 IgG 반응의 상관관계 분석Correlation between Sasang Institution and Reaction of Food IgG Serum
- Other Titles
- Correlation between Sasang Institution and Reaction of Food IgG Serum
- Issue Date
- Dec-2018
- Publisher
- 사상체질의학회
- Keywords
- IgG; Food; Sasang institution; Soeumin; Soyangin; Taeumin
- Citation
- 사상체질의학회지, v.30, no.4, pp 23 - 31
- Pages
- 9
- Indexed
- KCI
- Journal Title
- 사상체질의학회지
- Volume
- 30
- Number
- 4
- Start Page
- 23
- End Page
- 31
- ISSN
- 1226-4075
2287-786X
- Abstract
- Objectives The purpose of this study was to find correlation between food IgG serum and food classification for Sasangin match. Methods We recruited 10 Soeumin, 10 Soyangin, 10 Taeumin. We did a survey about food intake and obtained their blood samples. We detected IgG antigen reaction of 66 different foods using IgG exclusive Microarray assay. Results We found that IgG value of foods were correlated with Sasangin. Pork, shrimp and black tea has showed significant differences by constitution. The IgG response of the food according to the constitution and frequency of intake was found to be significantly correlated with those of banana, chestnut, citrus, milk, mushroom, cucumber, barley, corn, pineapple, honey and abalone. Conclusions The result of this study was partially matched to food classification for Sasangin.
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Related Researcher
- Kwon, Young Eun
- College of Life Science and Biotechnology (Department of Biomedical Engineering)