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나유진(Yu Jin Na),이준호(Jun Ho Lee) 한국식품영양과학회 2014 한국식품영양과학회지 Vol.43 No.12
본 연구에서는 백하수오 분말을 첨가(0, 2, 4, 6, 8%)하여 제조한 양갱의 물리적 품질 특성, 항산화 활성 및 기호도 검사를 실시하고 대조구와 비교하였다. 백하수오 분말 첨가량이 증가할수록 양갱의 색도 L<SUP>*</SUP>, a<SUP>*</SUP>, b<SUP>*</SUP> 값은 모두 증가하였고 경도는 대조구가 1.10 kgf, 8% 첨가구가 0.68 ㎏f로 감소하였다(P<0.05). pH는 대조구가 5.83, 8% 첨가구가 6.32로 가장 높게 나타나 백하수오 분말 첨가량이 증가할수록 유의적으로 증가하였으며(P<0.05), 수분함량 또한 전체적으로 증가하는 경향을 나타내었다. 한편 6% 첨가구를 제외한 0~8% 시료 간에 가용성 고형분(°Brix)에 유의적인 차이가 없었다(P>0.05). 소비자 기호도 평가에서 백하수오 분말첨가량이 증가할수록 색의 기호도는 유의적으로 감소하였고(P<0.05), 향은 8% 첨가구가 3.88로 가장 낮은 평가를 받았으며, 씹힘성은 2% 첨가구가 4.67로 가장 높은 평가를 받았다. 맛과 전체적인 기호도는 0~4% 시료 간에 유의적인 차이가 없었지만 대조구보다 2~4% 첨가구가 상대적으로 높은 평가를 받았으며 2% 첨가구가 각각 4.38, 4.88로 가장 높게 평가되었다. The feasibility of incorporating Cynanchi wilfordii powder as a value-added food ingredient in convenient food products was investigated using yanggaeng as a model system. C. wilfordii powder was incorporated into yanggaeng at 0, 2, 4, 6, and 8% weight amounts based on total weight of cooked white bean and C. wilfordii powder. pH increased significantly, and moisture content ranged from 45.40% to 47.40% with increasing levels of C. wilfordii powder (P<0.05). In terms of color, lightness, redness, and yellowness increased significantly (P<0.05) with increasing levels of C. wilfordii powder. Hardness significantly decreased with higher amounts of C. wilfordii powder (P<0.05). Total polyphenol content and DPPH radical scavenging activity were significantly influenced by addition of C. wilfordii powder, and they increased significantly as C. wilfordii powder concentration increased (P<0.05). Finally, consumer acceptance test indicated that the highest levels of C. wilfordii powder (8%, w/w) had considerable adverse effects on consumer preferences in general. In contrast, yanggaengs with moderate levels of C. wilfordii powder (2%, w/w) are recommended (with respect to overall preference score) to take advantage of the functional properties of C. wilfordii powder without sacrificing consumer acceptability.
파킨슨병으로 유발된 진전이 한약 치료를 통하여 호전된 치험 1례
김진원,김병철,우성호,나유진,심효주,이원희,이지영,서호석,김용호,정병주,Kim, Jin-Won,Kim, Byung-Chul,Woo, Sung-Ho,Na, Yu-Jin,Shim, Hyo-Ju,Lee, Won-Hui,Lee, Ji-Young,Seo, Ho-Seok,Kim, Yong-Ho,Jeong, Byeong-Ju 대한한방내과학회 2006 大韓韓方內科學會誌 Vol.27 No.4
As society ages, the seriousness of Parkinson's disease in the elderly increases. This study was performed in order to evaluate the effect of Korean medical treatments on Parkinson's symptoms. An elderly patient was diagnosed with Parkinson's disease by clinical symptoms, which were resting tremor, pill-rolling tremor and mild bradykinesia. We treated her disease with Korean medical treatment, including herbal medicine and acupuncture therapy and excluding western medication. For the herbal medicine, Insamyangyeong-tang (人參養榮湯), Bobi-tang (補脾湯), Dokhwaljihwang-tang (獨活地黃湯) and Sipimijihwang-tang (十二味地黃湯) were primarily used. In result, the clinical symptoms, measured by unified Parkinson's disease rating scale (UPDRS) and modified Hoehn and Yahr stage (H-Y stage), of Parkinson's disease in this patient had improved after the Korean medical treatment. This study suggests that Korean medical treatments can be applicable to improve symptoms in patients with Parkinson's disease.