심근경색 모델 흰쥐에서 스트레스가 B-type Natriuretic Peptide 발현 및 심박변이율 변화에 미치는 영향

이삼윤(Sam Youn Lee),이미경(Mi Kyoung Lee),김남호(Nam-ho Kim),주민철(Min Cheol Joo),조항정(Hyang Jeong Jo),강지숙(Ji Sook Kang),김병숙(Byung Sook Kim),윤선식(Sun Sik Yoon),최을식(Eul Sig Choi),이문영(Moon Young Lee) 대한스트레스학회 2010 스트레스硏究 Vol.18 No.3

심박변이율의 감소는 심근 경색 환자에서 예후의 악화와 관련되어 있다. 심박변이율 중 very low frequency가 심부전환자의 예후를 판단할 수 있는 독립적 인자로서 사용이 가능하다고 보고된 바 있으며, 심실의 압력 증가에 반응해서 생성되는 B-type natriuretic peptide가 심근 경색의 예후 인자로서 사용할 수 있음 역시 보고된 바 있다. 본 연구에서는 심근경색 모델을 제작하여 일정의 회복 기간을 거친 다음 다시 일정 기간의 스트레스를 겪게 한 후 심박변이율의 변화 및 심실 조직에서의 BNP 발현 정도를 비교하여 스트레스에 의한 영향을 관찰하고자 하였다. Sprague-Dawley계 수컷 흰쥐 15마리를 대상으로 하였다. 실험동물은 인위적 스트레스 및 수술을 받지 않은 대조군(CON, n=5), 심근경색 수술을 받은 후 restraint stress를 받지 않은 군(MI+No Stress, n=5), 심근경색 수술을 받은 후 1주일 동안 restraint stress를 받은 군(MI+Stress, n=5)으로 분류하였다. 심근경색 모델 제작 직후 15분 이상 심전도의 변화를 기록하였으며, 2개월 정도 후 심근경색 수술을 받은 동물을 두 군으로 나누어 그 중 한 군에는 1주일 동안 restraint stress를 가한 후 restraint stress를 가하지 않은 동물과 심박변이율을 비교 분석하였다. 심실 조직은 좌심실 전벽 부위의 위축을 관찰할 수 있었고, 대식세포에 의하여 응고, 괴사된 심근세포의 탐식과 혈관이 풍부한 육아조직 및 섬유 변화를 볼 수 있었다. 심박변이율은 심근경색 수술을 받은 직후 심박수는 유의한 증가를 보였고, standard deviation of the normal to normal intervals (SDNN), very low frequency (VLF) 및 low frequency (LF)의 유의한 감소를 보였다. 심근경색 수술을 받았던 동물에서 두 달 정도의 회복 기간을 거친 후 스트레스를 받지 않은 군은 심박수 및 기타 심박변이율 분석에서 SDNN 값을 제외하고는 정상군과 유의한 차이를 관찰할 수 없었던 반면 1주일 동안 스트레스를 받은 군에서는 심박수가 다시 유의하게 증가했을 뿐만 아니라 SDNN, VLF 및 LF 역시 정상군과 유의한 차이를 보였다. 이상의 결과를 종합하면 심근경색 동물에 대해 1주일 동안 스트레스를 가한 결과 심박변이율이 감소하고 심실에서의 BNP 발현은 더욱 증가하여 악화함을 보여주고 있다. Diminished heart rate variability (HRV) is associated with less favorable prognosis after myocardial infarction (MI). It has been reported that very low frequency (VLF) power in HRV analysis is an independent risk predictor in patients with congestive heart failure and B-type natriuretic peptide (BNP) can be used as a prognostic factor of MI. The purpose of this study was to investigate whether stress has an effect to the changes of BNP expression and/or heart rate variability in MI model in rats. Male Sprague-Dawley rats were divided into 3 groups: control group (CON), MI group (MI+No Stress), and MI followed by stress group (MI+Stress). MI+Stress group rats were raised for a two month recovery period after the operation, followed by being exposed to restraint stress for 2 hours per day for 1 week. Electrocardiogram was recorded after the operation and the last day after 1 week of stress. The frequency components of HRV were calculated in the frequency domain such as VLF, low frequency (LF), high frequency (HF) and so on. In HRV analysis, standard deviation of the normal to normal intervals (SDNN) was significantly reduced in both groups compared to the control group. VLF and LF also were significantly reduced in MI+Stress group compared to the control groups. In addition, BNP expression in western blotting was shown the strongest bands in MI+ Stress group among experimental groups. These results suggest that BNP and HRV were aggravated by stress in MI rat model. (Korean J Str Res 2010;18:275∼285)

서울지역 여대생들의 떡에 대한 인식 및 섭취 실태 조사

김영순,오순덕,김향미,신지홍,김현경,배유미,조규영,조성환 高麗大學校 倂設 保健大學 保健科學硏究所 2003 保健科學論集 Vol.29 No.1

This study conducted a survey of the improvement and popularization for Korea Rice Cakes, a Korean traditional food, on two hundred women students in five colleges in Seoul, Korea. It was investigated to get the information of the recognition, preference, and consumption patterns for the succession and improvement of Korean Rice Cakes. The results are as follows: 1. A portion of 41.5% among responders knows from three to six kinds of Korean Rice Cakes, and of 28% can make at least one among the kinds of Korean Rice Cakes. 2. A portion of 91% recognizes that Korean Rice Cakes are one of well-nourished food, but of 42% answers that Korean Rice Cakes cannot be replaced with the principle food. Also, there are no significant differences in the recognition of Korean Rice Cakes as the kinds of religions. 3. The frequency of purchase is about one or twice in a month (35.5%). Consumers (36.5%) intend to purchase Korean Rice Cakes for the commemoration of national holidays or anniversaries. 4. The reasons for the preference of other foods more than Korean Rice Cakes are the easiness of purchase (36.0%), the deliciousness (21.5%), the diverse kindness (17.5%), and the proper package (9.5%). It is important that constant and particular school / home education is need to improve and success Korean Rice Cakes.

포로 체험의 재구성과 기억의 공유

김미향 ( Kim Mi Hyang ) 아시아문화학술원 2017 인문사회 21 Vol.8 No.4

이 연구는 공적 기억인 역사 속에 숨어 있는 개인의 체험과 기억을, 문학을 통해 해석해 냄으로써 한국전쟁 포로 소설의 특징과 존재 방식을 재구해 내고자 했다. 이를 위해 Ⅱ장에서는 전쟁의 목적조차 잃은 채 과열된 갈등으로 폭력과 살육으로 폭주하는 포로들의 모습을 통해 이데올로기의 허구성을 증명하였고, Ⅲ장에서는 전쟁의 직접성에서 벗어나 일상이 전경화 된 상태에서 포로 체험의 기억을 타자와 공유하면서 공감을 불러일으키는 과정을 확인하였다. 포로들의 삶이 개인의 특별한 체험에 불과하다고 치부하거나 또는 `포로`라는 이름으로 이들의 삶을 일률적으로 규정짓지 않고 포로들 각각의 삶을 통해 그 함축된 의미를 고찰해낸다면 이데올로기 대결의 가장 중심에 놓인 핵심적 인물인 포로들이 전쟁으로 고통 받고 희생된 대표적 `비극적 삶의 주체`임을 증명하게 될 것이다. 그리고 이러한 과정을 통해 역사를 보는 시각은 더 다양해지고 우리 전쟁문학의 스펙트럼은 더욱 넓어질 것이다. In the situation tied to the immediacy of war, reorganization of repetitive captive experiences led to tragic ending by making captives` scars fixed. Also, fierce conflicts among captives in the prison camp resulted in cruel slaughter and violence, and Southern Government which had left them in the danger of murder and violence used them politically under the pretense of the release, never considering captives. Captives forgot the purpose of the war and rushed to the violence and slaughter without telling friends from enemies due to excessive conflicts among them, which obviously reveals unrealistic ideology. On the other hand, starting to share the memory of the captive experiences in a state that daily lives are in the foreground, the characters in Kim`s work who are free themselves from the immediacy of war arouse others` sympathy. However, whether the ending is tragic or reconciliatory, it has in common the fact that they are not courageous soldiers or vicious enemies who engaged in the battle field but are normal people and captives of Korean War. They show us that the violence in the prison camp wasn`t individual choice but inevitable result of the war, along with the tragic ending they chose. This makes us check that the captives, key characters placed in the center of ideology confrontation, may be actually representative victims by the ideology, all of whom were most irrelevant to the ideology.

항암화학요법 관련 오심과 구토 완화를 위한 비약물요법에 관한 연구동향

소향숙,최자윤,조인숙,김영재,김지영,김애숙,김옥미,김춘심,김현오,설영애,안정옥,이애리,이영자 성인간호학회 2003 성인간호학회지 Vol.15 No.3

Purpose: Purposes of this study were to understand the current trends on complementary therapy in relieving chemotherapy-induced nausea and vomiting and to suggest the future research direction. Method: Subjects were selected on CINAHL, MEDLINE, Korean Academy Data Base from 1980 to 2001 which used nausea, vomiting, chemotherapy and complementary therapy as key words in experimental studies. Eight korean articles and twenty-one international articles were analyzed in terms of general characteristics, research methods, and types of complementary therapy. Data were analyzed by using descriptive statistical methods. Result: Since 2000, researchers have more actively used complementary therapy. In subject characteristics, mean age was 35.5 years old, 45% of the researchers were performed with high level of incidence of chemotherapy induced vomiting, 14% of them set limit of consecutive cycle during research, and 65% of them did not comment the selecting criteria of sample. About 60% of them were designed post-test only control group: 35% used INV by Rhodes, 31% used Likert scale, and 24% used VAS for dependent variable. Muscle relaxation therapy was mostly applied for relief of nausea and vomiting. Conclusion: Further studies will be needed to control extrinsic variables affecting nausea and vomiting in research design and to accumulate evidence with studies applying various complementary therapies.

토마토의 생육과정에 따른 성분 변화 II : Ascorbic acid, Chlorophyll, Carotene, Lycopene 분석을 중심으로

김동석,小机信行,한재숙,김미향 한국식생활문화학회 2004 韓國食生活文化學會誌 Vol.19 No.6

This was aim to study the changes of components by different parts and maturity of tomato. Tomato include the green pigment chlorophyll, the yellow pigment -carotene. the red pigment lycopene and the other component. These colors of tomatoes are reported to have important functional roles to promote health in human. The main objective of this study was to define changes in the content of the four tomato maturation that is ascorbic acid, chlorophyll, carotene, lycopene. A ascorbic acid contents of tomato fruits was the highest at 50th day. Chlorophyll contents of tomatoes fruits was the highest at 10th days after flowering. α-carotene contained low-quantity while all growth period. β-carotene contained the highest at 50th days after flowering, 1036.97㎍. Lycopene contained the highest at 50th days after flowering, 5800㎍.

홍국 풀을 이용한 김치 제조 및 품질 특성

김현정,박정현,황보미향,이효주,이인선 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.6

Kimchi was prepared with the addition of 2.5% and 5.0% Monascus purpureus koji(MPK) paste (20%) and were fermented at 20C for 18 days. The quality and sensory characteristics of the kimchi were evaluated by analyzing the pH, acidity, number of viable cells, the concentration of reducing sugar, and sensory properties during fermentation. The pH and titratable acidity of the kimchi prepared with MPK(MPK kimchi) were higher and lower, respectively, than those of the control kimchi. The MPK kimchi showed high 'L' and 'b' values during storage, but the 'a' values were low. The contents of the reducing sugar of the MPK kimchi tended to increase during fermentation, particularly after six days. The number of total microbial cells, lactic acid bacteria and yeast in the MPK kimchi were lower than those of the control kimchi until 3 days of fermentation. However, the number of these bacteria in the MPK kimchi and the control kimchi after six days of fermentation was similar. The sensory score of the kimchi with 2.5% and 5.0% added MPK paste were significantly higher than the control groups in terms of the sweetness and overall acceptability.

쑥이 흰쥐의 Collagen 합성에 미치는 효과

김미향 신라대학교 자연과학연구소 2004 自然科學論文集 Vol.13 No.-

폐경을 앞둔 여성에게는 폐경을 전후하여 지속되는 골 손실 가속화 등의 문제점을 가지고 있다. 그러므로 본 연구에서는 인위적 폐경을 유발시킬 수 있는 난소 절제 쥐에서의 골손실의 유무를 결합조직 중의 collagen 함량 변화를 통하여 그 효과를 검토하였다. 생화학적 골 대사 지표인 혈 중 ALP 활성은 난소 절제로(OVX-control)로 인하여 증가하는 반면, 난소절제 후 쑥 추출물 투여(OVX-AP)로 혈 중 ALP 활성은 감소하는 경향을 보여 골 흡수를 저하시킬 수 있는 가능성을 나타내었다. 한편 난소 절제 후 쑥 추출물 투여에 의해 피부 조직과 골·연골 조직에서 collagen 함량이 증가하는 경향을 보였고, 쑥 추출물 투여군 모두에서 collagen 합성량이 유의적으로 증가하였다. 쑥 추출물이 에스트로겐 감소로 인한 collagen 합성저하를 회복시킨 본 실험 결과로 미루어보아 쑥 중의 phytoestrogen이 에스트로겐 유사효과를 나타냄을 알 수 있었고, 외인성 에스트로겐 투여로 인한 부작용을 줄여 줄 수 있을 것으로 기대된다. 이상과 같이 폐경기 여성에게 쑥 추출물의 섭취는 폐경으로 인한 장애를 감소시키기 위하여 에스트로겐의 장기간 복용에 의한 부작용을 쑥 중의 phytoestrogen이estrogen 대체 작용을 함으로써 그 부작용을 감소시켜 줄 것으로 사료되며, 이들의 구조 및 기전에 대해서는 앞으로 연구가 더 필요한 것으로 생각된다. The aim of this study was to evaluate the effects of Artemisia Princeps Var. Orientalis (AP) on the collagen content of the connective tissues in ovariectomized rats. From day 2 until day 37 after the ovariectomy, Sprague-Dawley female rats were randomly assigned to the following groups : sham-operated rats (Sham), ovariectomized control rats (OVX-control), and ovariectomized rats supplemented with the AP 50 mg/kg bw/day (OVX-AP50). The AP ethanol extracts were orally administrated 1 mL per day. The OVX rats were significantly heavier than the sham-operated rats at all time points, but supplementation with the AP extracts tended to gain weight less than OVX-control. Supplementation with the AP extracts prevented a decrease in the collagen level in bone and cartilage tissues. These results are consistent with the conclusions based on the estrogenic activities of AP. Therefore, it may be used to possibly improve the quality of life in menopausal women.

麻黃의 사람 비점막 섬유아세포 monocyte chemotactic protein 중 MCP - 1 , MCP - 2 , 및 MCP - 3 분비에 대한 효과

김현미,이향숙,김정선,조정제,유영천,안현종,최훈,임강현 대한본초학회 2002 大韓本草學會誌 Vol.17 No.1

Recent reports have proposed that Ephedrae Herba may modulate the immune response on allergy or asthma. Human nasal mucosal fibroblasts are a rich source cytokines, inflammatory mediators, and chemokines. Chemokines are important for the recruitment of leukocytes to sites of infection, which is essential in host defense. Objectives : The objective of this study was to investigate the effect of Ephedrae Herba on the release of the chemokines such as monocyte chemotactic protein(MCP)-1, MCP-2, and MCP-3 in human nasal mucosal fibroblasts after stimulation with cytokines like tumor necrosis factor -α(TNF-α), interferon-γ(IFN-γ), and interleukin -1β(IL-1β).

샐러드 드레싱에 대한 소비자의 기호도와 이용 실태 조사 연구 : 대구지역을 중심으로

김미향,이수진,김향희 동아시아식생활학회 2001 동아시아식생활학회지 Vol.11 No.5

This study was conducted to evaluate the consumers' preferences and perceptions on the salad and its dressings, via a total of 401 subjects in the Taegu area on the basis of 5-point Likert scale. Anthropometric data included the total subjects consisted of 66 females and 335 males: categorized by age, 20's (103), 30's (135). 40's (83), over 50's (80). The average size of family was 4.2 persons. According to BMI, 64.8% of the subjects belonged to the normal group. The age group that liked salad most was the 20's group, which was also the group that ate salad most frequently. The salad was perceived as food item which is convenient to eat(3.83), healthy(3.63), easy to prepare(3.63) and delicious(3.61) but rarely as a expensive item(2.44). The ingredients, used for salad preparation included fruits and vegetables (3.19) such as tomato and cucumber, Among the salad dressings, the fruit dressing was preferred the most(4.59), while the mayonnaise the least(3.59). The mayonnaise was perceived as an item with highest calories(4.1). and hardly perceived as a luxury item(2.78). The preference for the fruits dressing was highly correlated with the degree of education (p<0.05), age(p<0.001) and BMI(p<0.001). The higher the degree of education, the lower the level of age group, and the lower the BMI, the higher preference for the fruit salad dressing was demonstrated.

과일을 이용한 드레싱의 품질특성

김미향,이연정,김동석,김덕한 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.2

본 연구는 기존의 마요네즈보다 칼로리와 염분의 함량이 낮으면서 색과 영양적 가치가 우수한 드레싱 개발의 일환으로 키위, 오렌지, 딸기, 사과 등의 과일을 이용한 드레싱을 제조하여 그 품질특성(수분 및 회분 함량, 색도, 무기성분, 관능검사 등)을 분석비교 검토하였고 선행연구로 인식도 조사를 행하였다. 그 결과는 다음과 같다. 1. 과일드레싱에 대한 인식 정도는 5점 만점에 평균 3.39점으로 약간 높게 나타났으며 '편리한 음식이다'가 3.90점으로 가장 높은 인식점수를 보였다. 2. 수분함량은 49.3~59.4%의 범위로 사과드레싱이 59.4%로 가장 많은 함량을 나타내었고 그 다음으로 키위드레싱(57.2%)>딸기드레싱(55.9%)>오렌지드레싱(49.3%)의 순이었다. 조회분함량은 0.8~1.4%이었으며 오렌지드레싱이 1.4%로 가장 높은 함량을 나타내었고 그 다음이 딸기드레싱>키위드레싱 >사과드레싱 의 순이었다. 3. 색도면에서는 명도 L값은 사과드레싱이 가장 높았고 녹색도 a(-)값은 키위드레싱, 적색도 a값(+)은 딸기드레싱, 황색도 b값은 오렌지드레싱이 가장 높았다. 이들 다양한 색은 식욕촉진에 효과를 주는 것으로 나타나 그 가치가 인정된다고 여겨진다. 4. 무기성분 분석 결과, Ca의 함량은 6.7~20.4mg,Mg은 6.5~20.5mg, K은 67.2~182.6mg의 범위였고 오렌지드레싱의 Ca, Mg, K의 함량이 가장 높았다. Na의 함량은 168.8~551.7mg의 범위로 식품성분표(1999년)에서 제시한 마요네즈의 Na의 함량(551mg)보다는 대체로 낮은 편이었고 특히 키위드레싱(168.82mg)은 약 30%에 불과하여 성인병예방 차원에서 볼 때 바람직한 결과로 보인다. Ca : P 함량의 비율은 대략 1.17 : 1 수준으로 과일드레싱 자체만으로도 칼슘 흡수에 매우 이상적인 비율을 갖춘 식품이었다. 5. 관능검사는 키위드레싱이 맛과 전반적인 기호도(p<0.05)에 있어 가장 좋은 평가(3.50점)를 나타냈으며 색, 냄새, 질감, 상큼한 맛은 과일의 증류에 따라 유의적인 차이가 나타나지 않았다. 이상의 결과로 볼 때 과일드레싱은 색이 아름다우면서 칼로리가 낮고 저염식으로서 그 영양적 가치가 우수하여 상품으로의 개발 필요성이 요구되며 특히 키위를 이용한 드레싱의 이용이 가장 좋을 것으로 사료된다. This study was carried out to develop a better fruit-dressing than previous mayonnaise in terms of calories, salt content and color, using kiwis, oranges, strawberries, and apples. This study was aimed to identify the perception, physico-chemical and sensory characteristics of the 4-kinds of fruits dressing. The results were as follows: The perception of the fruit dressings received the highest score (3.90) for 'It's convenience foods'. The misture in the dressings ranged from 49.3 to 59.3%, and was highest in apple dressing, followed by the kiwi, strawberry, and orange dressings, in that order. The crude ash for the dressings ranged from 0.8 to 1.4%, and was highest in the orange dressing. the L value was highest in the apple dressing, the a(-) value in the kiwi dressing, the a(+) value in the strawberry dressing and the b value in the orange dressing. The Ca/ P ratio was about 1.17 : 1. The results of mineral contents analyses were also examined. The calcium, magnesium and potassium levels were highest in the orange dressing. The mineral contents of fruit dressings were 6.7 to 20.4㎎/100g for calcium, 6.5 to 20.5㎎/100g for magnesium and 67.2 to 182.6㎎/100g for potassium. The sodium content of the fruit dressings were lower than in the previous mayonnaise, especially for the kiwi-dressing, which was 30% that in the mayonnaise. As a result of the sensory evaluations of the 4-kinds of fruits dressing, the kiwi dressing received the highest scores (3.50) of all the fruit-dressings in relation to the taste and palatability. Fruit are good for producing dressings that are low in calories and salt, with kiwi dressing proving to be the best of those fruits tested.