외이에 대한 경피신경 전기자극과 레이저가 실험적 피부 통증역치에 미치는 영향

심연주,이미선,이윤주 한국전문물리치료학회 1997 한국전문물리치료학회지 Vol.4 No.1

한국 재래식 된장 중 indole의 분포 및 indole 생성균

이은주,박선미,신진돈,김종규 嶺南大學校 環境問題硏究所 1991 環境硏究 Vol.11 No.1

Indole contents and microorganisms producing indole were investigated from traditional Korean soybean paste. Distributions of indole contents were 0∼140㎍/g in the soybean paste and the mean was 8.1㎍/g. Through quantitative analysis of indole and sensory evaluation indole was found to be the main cause of feacal odor in soybean paste. Microorganisms producing indole isolated in soybean paste were rods, Gram positive and spore formation, so they were Bacillus species. But the microorganisms were different from characters of known Bacillus species, so they were types of Bacillus species.

배우자 지지가 미취학아동 어머니의 양육스트레스와 삶의 질에 미치는 영향

채선미,강희선,이한주,신현숙 한국모자보건학회 1999 한국모자보건학회지 Vol.3 No.2

SPME와 GC/MS를 이용한 녹나무 향기성분 특성분석

원미미,차은주,윤옥경,김남선,김건,이동선 서울여자대학교 자연과학연구소 2007 자연과학연구논문집 Vol.19 No.-

Recently, land managers have come to realize that, outside Asia, camphor trees grow like street-tree or weeds, infesting forests and displacing native trees. This is because camphor trees are prolific seed producers that do not have serious predators or diseases outside their native range. The camphor tree (Cinnamomum camphora), belongs to lauraceae, is the aromatic evergreen tree from which camphor was derived. Headspace solid-phase microextraction (HS-SPME) and GC-MS were applied for the analysis of volatile fragrances emanated from camphor tree. Divinylbenzene / Carboxen / PDMS fiber was used for HS-SPME adsorption materials. (+)-Camphor (31.00%) and cineol (21.89%) were found as the major volatile aroma components from Chinese camphor tree, whereas (+)-camphor (62.06%) and β-caryophyllene (10.01%) from Japanese camphor tree. Camphor tree is a promising garden tree for well-being.

우반구 뇌 손상 후 나타난 연축성 발성장애 1예

권미선,심현섭,정선주,이재홍 대한치매학회 2003 Dementia and Neurocognitive Disorders Vol.2 No.1

Spasmodic dysphonia (SD) is a kind of focal dystonia of larynx and it is calssified into three subtypes:adductor type, abductor type, and mixed type. The etiology of SD is not clearly known yet. Cortical dysfunction is regarded as one of the causes of SD based on the clinical data in which patients who showed SD due to the lesion of the central nervous system. The lesions documented so far involve the basal ganglia, supplementary motor area, and thalamus in the dominant hemisphere. We report an unusual case with SD after an ischemic lesion of the precentral gyrus in the right hemisphere, which is rarely mentioned in relation to SD. The characteristics of the symptoms and cortical functions in phonation are discussed.

일 도농복합지역 저소득층 노인의 건강문제 분석 : 보건소 방문간호사업 대상자 중심으로

고일선,,이태화,이경자,이정렬,임미혜,천의영,주윤미,이계철 노인간호학회 2005 노인간호학회지 Vol.7 No.2

Purpose: The purpose of this study was to analyze the health problems of low-income aged with chronic illness living in urban-rural composite area. Method: The sample consisted of 440 aged who were receiving home care services from a public health center. MDS-HC was applied to analyze the health problems of the aged. Data were collected through a face- to-face interview by six trained interviewers from June 28 to July 15, 2004. Result: Subjects had average number of 8 health problems in both urban and rural area. Lack of preventive health care measure, pain, and visual function were the most frequent health problem. The rural aged had more pain, bowel management problems, compared to the urban aged having more urinary incontinence and indwelling catheter. There were many health problems related to falls and pressure ulcers with middle-old aged in urban, and old-old aged in rural area. Conclusion: The results of this study showed strategies for care intervention of low-income elderly to put in practice. Therefore, tailored-service for each subject should be provided.

김치 재료 methanol 추출물이 식품유해 미생물에 미치는 항균효과

신선미,박주연,한영숙 한국조리과학회 2005 한국식품조리과학회지 Vol.21 No.1

This study was carried out to determine the inhibitory effect of methanol extract from kimchi ingredients against Salmonella pphimurium, Listeria monocvtoenes, Staphylococcus aureus, and Esherichia toll which are pathogenic microorganisms and Aspergillus sp, Penicillium sp. Antimicrobial activity of methanol extracts was tested against bacteria by paper disc method. Antifungal activity of methanol extracts was shown by hyphal growth inhibition ratio. The methanol extracts from all materials were effective against E. coil among them. And the antimicrobial activity of the methanol extracts from ginger and onion were lower than the others. The antifimgal activity of the methanol extracts from radish, ginger, and garlic were effective against Aspergillus sp. and Penicillium sp. In the result of identifying antimicrobial effect rate, the methanol extracts from red pepper and radish had more than 40% against S. nphimurium and more than 30% against K coll. Also the methanol extracts front onion had an high inhibitory effect rate of more than 50% against S. tvphi,nurium and that from garlic had more than 60% against S. aureus. The minimum inhibitory concentration(MIC) of red pepper was examined 500 pg/mL against L monocytogenes. This value was the lowest among the others.

녹차 및 매실 추출물이 N-Nitrosodimethylamine의 생성에 미치는 영향

최선영,정미자,신정혜,김행자,성낙주 한국식품영양학회 2002 韓國食品營養學會誌 Vol.15 No.1

녹차 및 매실추출물이 아질산염 소거, 전자 공여능 및 NDMA 생성 억제에 미치는 영향을 분석하고, 질산염과 아민이 풍부한 식단(CW)에 인공타액과 위액을 이용한 "simulated digestion" 에서 확인하였다. 녹차와 매실 추출물의 아질산염 소거작용을 pH 1.0, 4.2 및 6.0에서 실험 결과, pH가 낮을수록, 시료 첨가량이 많을수록 효과적이었으며 pH 1.2에서 녹차 추출물 0.5ml 첨가시킬 경우 99.6%의 높은 소거작용을 나타내었고, 매실 추출물 3ml 첨가시 77.2%의 소거작용을 나타내었다. 녹차 및 매실 추출물의 전자공여 작용은 각각 70.6%, 75.1%로 높게 나타났다. 녹차와 매실 추출물의 NDMA 생성억제 효과는 pH 1.2 에서 가장 뛰어났고, 시료량이 증가할수록 억제효과가 높아 3ml 첨가시에 82.1%와 73.2%의 억제효과를 나타내었다. 실험식이에 녹차 및 매실 추출물의 첨가량을 달리하여 인공소화시킬 때 NDMA 생성억제 효과는 시료 첨가량에 비례하여 각각 20ml 첨가시 녹차 추출물은 57.9%, 매실 추출물은 48.4%의 NDMA 생성억제 효과를 나타내었다. The effects of nitrite scavenging, electron donating and N-nitrosodimethylamine (NDMA) formation in vitro and green tea (Camellia sinensis) and Maesil (prunus mume) were studied. The green tea and Maesil extracts were tested for their nitrite-scavenging effect under the different pH conditions such as pH 1.2, 4.2 and 6.0. The effects of nitrite-scavenging in all concentrations were diminished in the alkali condition, whiled its effects in the acidic condition of pH 1.2 were reached of more than 99.0% by adding above 0.5ml of green tea extract. And also, nitrite-scavenging effect by adding 3ml of Maesil extract was about 77.0%. The electron donating ability (EDA) of green tea and Maesil extracts was 70.6%, 75.1%, respectively. The formation of NDMA was very effectiveness which was inhibited 82.1%, 73.2% at reaction mixture of pH 2.5 adding 3ml of above extracts, respectively. The ground CW, TW1 and TW2 (refer to Table 1) diets were incubated with 10ml simulated saliva and 40 ml gastric juice at 37℃ for 2hrs. NDMA formation was inhibited at all levels of green tea and Measil extracts.

감귤류의 Ascorbate 및 Phenolic 획분이 N-nitrosodimethylamine의 생성에 미치는 영향

송미향,이수정,신정혜,최선영,성낙주 한국식품영양학회 2002 韓國食品營養學會誌 Vol.15 No.2

감귤류 (자몽, 레몬, 금귤, 밀감 및 오렌지)를 착즙하여 얻은 쥬스를 sep-pak C_18 cartridge를 사용하여 ascorbate 및 phenolic 획분으로 분리한 다음 pH를 달리한 in vitro 반응계에서 아질산염 소거 및 N-nitrosodimenthylamine(NDMA) 생성억제 효과를 분석하였다. 감귤류 쥬스 ascorbate 획분의 아질산염 소거능은 5ml 첨가시 pH 2.5 에서 79.9 ~ 98.6%, pH 4.2에서 48.5 ~ 86.3%였으나, pH6.0에서는 35.2% 이하였다. Phenolic 획분은 ascorbate 획분에 비해 높은 소거능을 보였으며 특히 pH6.0 에서는 ascorbate 획분에 비해 2배 이상의 높은 소거능을 나타내었다. NDMA 생성억제 효과는 phenolic 획분의 첨가시에 월등히 뛰어나 pH 2.5의 반응용액에 금귤, 밀감 및 오렌지쥬스의 phenolic 획분을 첨가했을 때 92.8% 이상이었으나, ascorbate 획분이 첨가된 경우에는 NDMA 생성 억제 효과를 거의 나타내지 못하였다. 따라서 감귤류 쥬스의 NDMA 생성억제와 관련된 주된 인자는 phenol 화합물인 것으로 사료된다. Five citrus juices were separated into a ascorbate and phenolic portion using sep-pak C_18 catridge, respectively, in order to elucidate the nitrite scavenging effect and N-nitrosodimethylamine (NDMA) formation in model system. the nitrite scavenging effect of ascorbate portion from citrus juices, in the different pH, when added with 5ml were 79.9 ~ 98.6% under the condition of pH 2.5, 48.5 ~ 86.3% at pH 4.2 and lower than 35.2% at pH 6.0. The nitrite scavenging effect was excellent phenolic portion rather than ascorbate portion. Particularly, the effect was more 2 times than ascorbate portion under the reaction condition of pH 6.0. When added the phenolic portion in the reaction mixture, NDMA formation was inhibited 92.8% or more in kum quat, mandarin orange and sweet orange juices. But the ascorbate portion was a negative response of the inhibition of NDMA formation. The inhibition on NDMA formation in citrus juice may be due to phenolic compounds were reacted.

시판김치 중 유해세균의 조사

신선미,박주연,김은정,한영숙 한국조리과학회 2005 한국식품조리과학회지 Vol.21 No.2

Three different commercial Kimchi industry-made packaged, department store-made and ordinary market-made were analyzed for their pH, acidity and microbiological characteristics including certain harmful bacteria on selective media during a storage-fermentation period of 7 days at 2℃ or 20℃. The p11 of all the Kimchi samples wasdecreased from 5.85 to 3.82 and their total acidities increased from 0.2 to 1.18 as the fermentation continued during the storage-fermentation. E. call and Salmonella sp. of 0~1101 cfu/mL were found in the industry-made Kimchi just after purchase time. As the storage-fermentation proceeded, the viable numbers of these bacteria had been reduced in all Kimchi samples tested and no bacteria were detected after 5 days at 2℃ and 2 days at. 20℃., respectively. On the other hand, a range of 7.9102℃2.9103 cfu/mL of Staphylococcussp. was detected in the department store-made and ordinary market-made Kimchi samples at the purchase time, which was higher than that of the industry-made Kimchi, and this range wasn't reduced (luring storage-fermentation. The viable number of yeasts in the market-made Kimchi was 2.1103 cfu/mL, These results suggest that some commercial Kimchis were contaminated by some harmful bacteria and that a portion of these bacteria remained alive in the Kimchi, even with high acidity during the edible period.