삼초(三焦)와 동의수세보원(東醫壽世保元) 사초(四焦)의 비교고찰(比較考察)

이경애,박성식,이원철,Lee, Kyung-Ae,Park, Seong-Sik,Lee, Won-Chul 대한한방내과학회 1995 大韓韓方內科學會誌 Vol.16 No.1

The purpose of this is to understand the concept of Sacho on the basis of 'Sa-Sang philosophy(四象哲學)'. In oder to achieve this purpose, Sanjiao and Sacho were investigated, centering on the philophicalbasis, region. action. The conclusion would be summerized as follows. 1. Viewed in the light of a philosophical basis, Sanjiao is first recorded in Nae-Kyung(內經), a concept that Yin-Yang(陰陽), Oh-Hang(五行) in Nae-Kyung Medcine, the cosmos's order and it's moving rule could be directly applied to human body. On the contrary Sacho is a term first used by Lee Jae-Ma, a human-oriented concept that formed in Confucianism system. based on Sa-Sang type classifying in Sa-Sang Medicine. 2. Viewd in the light of a region, the upper part of Sacho is similar to the upper-jiao of Sanjiao, the mid-upper part of Sacha to the middle-jiao of Sanjiao, the mid-lower and the lower parts of Sacha to the lower-jiao of Sanjiao. But these regions are not equal to anatomical regions. Sanjiao and Sacha is similar concept from the view point of the upper and lower oder, but Sanjiao has only a concept of the upper and lower order, doesn't have a concept of the front and the rear, inside and outside. 3. Viewed in the light of a action, Sanjiao and Sacho is a similar concept from the view point of a large boundary in the life activity.Sanjiao explains the region of human body, setting imfortance on the viscera physiology, on the contrary Sacho explains the whole function of human body including one's heart's desire, physical constitution and the visceral physiolosy. 4. Viewed in the light of produsing-wasting activity. sanjiao and Sacho have both produsing action and wasting action. but Sacho has a more concrete concept of produsing action by using a term-Sa Hae(四海) 5. Viewed in the light of vital energy(氣)'s action, Sajiao give the first consideration to the rising and falling action of vital energy, on the contrary Sacho give the first consideration to the transversal circulation of vital energy and the deviation of it in each part. According to the above results, Sacho must be discussed separately from Sanjiao, it is recommended that further study is necessary to understand the concept of Sacho on the basis of Sa-Sang philosophy.

식품에서 활성성분 전달에 대한 물리학적 접근

이경애,Lee, Gyeong-Ae 한국식품연구원 2006 食品技術 Vol.19 No.2

논문편 : 성인의 영양소 섭취상태 및 체위와 혈액내 지방수준과의 상관관계에 관한 연구

이경애,김우경,김숙희 ( Kyoung Ae Lee,Woo Kyung Kim,Sook He Kim ) 대한가정학회 1995 Family and Environment Research Vol.33 No.6

미나리발효액이 장내 유해세균 및 유익균의 In Vitro 생육 및 효소활성에 미치는 영향

이경애,김무성,조홍범,Lee, Kyung-Ae,Kim, Moo-Sung,Cho, Hong-Bum 한국미생물학회 2008 미생물학회지 Vol.44 No.4

미나리(Oenanthe stolonifera) 발효액이 장내 병원성 미생물과 유익균의 생육, 그리고 장내 세균효소에 미치는 영향을 in vitro 에서 조사하였다. 고상 배지 (Agar plate) 에서의 clear zone 형성에 의한 생육저해를 측정한 결과, Vibro, Salmonella 등의 유해 미생물에 대해서 강한 생육저해 효과를 보였으며 Bifidobacterium longum 에 대해서는 생육저해 효과가 크지 않았다. 액체배지에서의 최소저해농도(MIC) 측정에서도 고장배지에서와 같은 경향을 보여 상대적으로 B. longum 에 대한 생육저해가 가장 적었다. 발효 기간에 따른 영향을 보면 발효 기간이 길수록 적은 양으로도 유해한 균들의 생육을 잘 저해할 수 있는 것으로 나타났다. 장내 세균 효소인 ${\beta}$-glucuronidase와 tryptophanase의 활성에 대해 미나리 발효액은 발효하지 않은 액에 비해 저해효과가 컸으며 발효기간이 길수록 저해효과도 증가하였다. 이상의 실험 결과로서 미나리 발효액은 유해세균에 대한 생육저해능이 크고 상대적으로 유익균인 B. longum에 대한 저해는 적어, 음용 시 정장 효과가 있을 것으로 추정된다. Effect of extract of fermented dropwort (Oenanthe stolonifera) on growth of intestinal harmful/useful bacteria and enzyme activity were investigated in vitro. The extract showed strong inhibition on harmful microbes including Vibrio and Salmonella, but mild inhibition on Bifidobacterium longum in both agar plate and liquid cultivation. Minimum inhibitory concentration (MIC) value of B. longum was the highest among tested microbes. Inhibition effect of fermented extract on harmful microbes increased according to fermentation period. Extract of fermented dropwort showed inhibitory effects on activity of microbial ${\beta}$-glucuronidase and tryptophanase. The inhibitory effects were also proportional to fermentation period. As consequence, it is assumed that the uptake of fermented dropwort might be useful for human intestinal health.

동의수세보원(東醫壽世保元) 장부론(臟腑論)에 대한 고찰(考察)

이경애,박성식,이원철,Lee, Kyung-Ae,Park, Seong-Sik,Lee, Won-Chul 동국대학교 한의학연구소 1995 東國韓醫學硏究所論文集 Vol.4 No.-

The purpose of this study is to understand a term of 'Jangbu theory 臟腑論' in 'Dong-Eui-Su-Se-Bo-Won 東醫壽世保元'. The conclusion would be summerized as follows. 1. 'Jangbu theory 臟腑論' of 'Sa-Sang medicine 四象醫學' is based on 'Sa-Sang structure 四象構造'. 2. 'Mind 心' of 'Sa-Sang medicine 四象醫學' is recognised as the Lord of body. 3. 'four-Jang 四臟' and 'four-Bu 四腑' constitute 'Sa-Sang structure 四象構造' which is based on the deviation of 'vital energy 氣', and 'four-Jang 四臟' plays a loading role. 4. 'Sacho 四焦' explains the whole function of human body including one's heart's desire, physical constitution and the visceral physiology. 5. 'ear-eye-nose-mouth 耳目口鼻' is connected with 'the profound secrets of nature 天機' and also has a close relation with creation of 'spirit-vital energy-blood-essence 神氣血精' and spiritual fuction. 6. 'SaHae theory 四海論' of 'Dong Mu 東武' is philosophical concept set on the basis of 'nature 天性' and 'life 人命'. 7. 'spirit-vital energy-blood-essence 神機血精' doesn't have the relation of mutual transformation. It's creation and consumption lies on 'the power of ear-eye-nose-mouth 耳目口鼻之力'. 8. 'Sa-Sang medicine 四象醫學' expands its theory centering on the deviation of 'vital energy 氣' and the transversal circulation of 'SaHae 四海' According to the above result, 'Jangbu theory 臟腑論' in 'Dong-Eui-Su-Se-Bo-Won 東醫壽世保元' should be understood on the basis of 'Sacho 四焦' and 'SaHae 四海' according to 'Sa-Sang structure 四象構造', accompanying philosophical thinking focused on human and society, the centural concept of 'Jangbu theory 臟腑論' could be said as 'Mind 心' to be the Lord of body.

도시부부의 배우자 선택 요인이 결혼만족도에 미치는 영향 - 사회교환이론적 관점에서 -

이경애,조병은 ( Kyung Ea Lee,Byung Eun Cho ) 대한가정학회 1994 Human Ecology Research(HER) Vol.32 No.2

천연색소의 활성산소종 억제효과에 대한 화학발광법적 측정

이경애,Lee, Gyeong-Ae 한국식품연구원 2007 食品技術 Vol.20 No.1

Chlorophyll과 유도체의 항산화활성

이경애,Lee, Gyeong-Ae 한국식품연구원 2005 食品技術 Vol.18 No.4

충남지역 대학생의 탕평채에 대한 인식 및 인지도

이경애,최윤정,Lee, Kyong Ae,Choi, Yoon Jung 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.4

충남 지역 대학생을 대상으로 탕평채에 대한 인상, 인지도, 인식 그리고 탕평채에서 연상되는 이미지 등을 조사하였다. 탕평채 섭취 후 인상은 조사대상자의 88.4%가 '보통이다' 이상의 좋은 인상을 받았으며 성별(p<0.01), 전공(p<0.05), 주거형태(p<0.01)에 따라 유의적 차이를 보였고 식품영양전공자는 비전공자에 비해 더 좋은 인상을 받았다. 탕평채에 대한 인지도 조사 결과, '탕평채는 나물의 한 종류이다.'(74.5%) > '탕평책에서 유래한 음식이다' (59.4%) > '궁중음식이다'(42.3%) 순으로 인지도가 낮아졌으며 식품영양 전공자의 인지도가 더 높았다. 대부분의 식품영양전공자는 청포묵, 숙주나물, 미나리, 고기, 달걀, 김을 탕평채의 재료로 인식하고 있었으나 비전공자는 50% 이상이 미나리를 탕평채 재료라고 인식하지 못하였으며 탕평채를 먹기에 적합한 계절로 80% 이상의 조사대상자가 '봄' 또는 '여름'이라고 답하였다. 한편 '한국의 이미지를 나타내는 음식', '오방색을 구현한 음식'에 대해 높은 인식을 보였으며 탕평채에서 연상되는 이미지로는 '한국의 맛'이라는 응답이 63.7%로 가장 많았으며 이 외에 '건강식', '조화로움', '영양이 풍부한 음식', '다이어트식', '맛깔스러운 음식', '고급스러움', '아름다움', '평화로움' 등의 이미지가 연상된다고 하였다. 따라서 탕평채는 한국의 이미지와 한국의 맛이 담긴 대표적 한식이며 아울러 한식을 세계화하는데 적합한 음식으로 여겨진다. This study evaluated the awareness and recognition of Tangpyeongchae by university students in Chungnam province. A total of 416 questionnaires were analyzed using the SPSS software program (version 21.0). The results were summarized as follows. The students compared of food and nutrition majors (59.4%) and non-food and nutrition majors (40.6%). This survey was performed from May 20 to Jun 8, 2015. More food and nutrition major students got better impression after eating Tangpyeongchae than non-food and nutrition majors. Among the students, 59.4% was not aware that Tangpyeongchae was derived from Tangpyeongchaek, and 57.7% didn't know that it was a Korean royal cuisine. Food and nutrition major students knew more of the background story for the dish than non-food and nutrition major students. The corresponding level of recognition for Tangpyeongchae as a dish representing the image of Korea with a combination of the 5 cardinal colors, known as obangsaek was high, at 4.27 and 4.17, respectively out of 5. Over 60% of the students answered Tangpyeongchae's image with the taste of Korea, followed by healthy food, harmony, nutritious food, diet food and tasty food. These results suggest that may have great potential for globalization as a traditional dish with the image and taste of Korea.

대두가수분해물로부터 새로운 항혈전성 펩타이드, SSGE와 DEE의 분리

이경애,김승호,Lee, Gyeong-Ae,Kim, Seung-Ho 한국식품연구원 2004 食品技術 Vol.17 No.3

A soy protein hydrolysate was found to inhibit rat platelet aggregation induced by ADP, an aggregating agent. To find out its principal antiplatelet peptide(s), the soy protein hydrolysate was separated successively by gel filtration chromatography, revere-phase HPLC, and cation exchange HPLC. During the course of separation, we observed that most fractions had antiplatelet effects, which suggests that most peptides have some degree of antiplatelet effect. Following the inhibitory fractions, we purified and identified two new peptides, SSGE and DEE, by LC-electrospray ionization MS and peptide equencing. Both peptides were highly hydrophilic. The concentrations to obtain 50% inhibition ($IC_50$) of the aggregation intensity were approximately $\458muM$ and $\485muM$, respectively, for SSGE and DEE.