Journal of Sasang Constitutional Medicine
  • pISSN: 1226-4075
  • eISSN: 2287-786X
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CURRENT ISSUE
Title
Correlation between Sasang Institution and Reaction of Food IgG Serum
Authors
Na-rae Keum1, Jae-Hee Ryu 2, Jae-seung Song 3, Young-eun Kwon 2, Won-hee Jang 3, Hyo-sang Bae 3
Affiliations
1 Department of Sasang Constitutional Medicine, Dongguk University,
2 Department of Biomedical Engineering(BK21 plus), Dongguk University,
3 Department of Life Science, Dongguk University
Source
JSCM
Year
2018
Volume
30
Issue
4
Page
23-31
Information
Received
November 13, 2018
Revised
November 30, 2018
Accepted
December 9, 2018
DOI
C.author
Hyo-sang Bae (bjypapa@gmail.com) 
Published
December 31, 2018
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.
Keyword
IgG, Food, Sasang institution, Soeumin, Soyangin, Taeumin
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  03. 사상체질과 음식 혈청 IgG 반응의 상관관계 분석.pdf
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