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‘인식된 짐스러움’과 ‘좌절된 소속감’이 청소년 자살생각에 미치는 영향
하정미(Ha Jung-Mi),설연욱(Seol Yeon-Uk),좌문경(Jwa Mun-Gyeong) 경성대학교 사회과학연구소 2010 社會科學硏究 Vol.26 No.4
본 연구에서는 조이너의 대인관계 이론에서 설명하고 있는 ‘인식된 짐스러움’과 ‘좌절된 소속감’이라는 두 가지 변수가 청소년의 자살생각에 어떤 영향을 미치는지를 살펴보고자 경상남도 지역의 중학교 3학년 그리고 고등학교 1, 2학년 990명을 대상으로 설문 조사를 실시하였다. 연구결과, 조사대상자의 성별, 가정의 경제적 수준에 따라 자살생각에 유의미한 차이가 있었으며, 두 독립변수인 ‘인식된 짐스러움’과 ‘좌절된 소속감’은 자살생각에 대해 주효과와 상호작용효과 모두 가지는 것으로 파악되었다. 이상과 같은 결과를 바탕으로 청소년 대상의 자살예방교육 및 사회적 관계망과 지지체계의 구축, 소속감 증진활동의 활성화 필요성을 제언하였다. This study is to understand the effect of 'perceived burdensomeness' and 'failed belongingness', which Joiner explains on his Interpersonal Theory of Suicide, to youth's suicidal ideation. 990 students, who were attending at middle and high schools in Gyeong-Nam province, were surveyed. The result revealed that participants' gender and families' economic status affect significantly on their suicidal ideation and both perceived burdensomeness and failed belongingness have both statistically significant major effects and interaction effects on youth's suicidal ideation. On the base of the result of this study suicide prevention education, systematic approaches, and group activities for social networking, and social support building have been suggested.
Allergenicity Change of Soybean Proteins by Thermal Treatment Methods
Hui-Gyeong Seol(설희경),Yu-Jin Ko(고유진),Eun-Jung Kim(김은정),Gyeong-Lan Lee(이경란),Do-Gyeong Kim(김도경),Jeong-Ok Lee(이정옥),Kang-Mo Ahn(안강모),Chung-Ho Ryu(류충호) 한국생명과학회 2012 생명과학회지 Vol.22 No.4
콩은 우리나라에서 과민성 알레르기를 일으키는 대표적인 식품 중의 하나로, 식품으로 섭취 시에 가열 및 발효가공을 통한 형태로 섭취한다. 이에 본 연구에서는 콩에 알레르기 반응을 일으키는 7명의 환아 혈청과 1명의 정상인 혈청을 이용하여 열처리 방법에 따른 품종별 콩(대풍, 대원, 태광)의 알레르기성에 미치는 영향을 조사하였다. 단백질을 추출하여 SDS-PAGE, immunoblotting 및 ELISA 방법을 통하여 반응성을 조사한 결과, SDS-PAGE상에서 열처리하지 않은 세가지 품종의 경우 9-76 kDa 위치에서 다양한 단백질 밴드를 보였는데 특히 9, 21, 34,52, 72 그리고 76 kDa의 단백질들은 각각 LTP, Kunits trypsin inhibitor, Gly m Bd 30K, β-conglycinin의 β-subunit, α-subunit와 α’-subunit로 주요한 콩 알레르겐으로 알려져 있다. 반면에 볶은 콩, 발효한 콩에서는 35kDa 이하로 완전히 분해되어 열처리 방법을 통해 단백의 항원성이 줄어드는 것을 확인할 수 있었다. IgE immunoblotting 을 통한 세 가지 품종의 볶은 콩과 콩 알레르기 환아 혈청과의 반응에서는 공통적으로 38-40kDa과 10-15 kDa에서 단백질 밴드를 보였으나 발효한 콩에서는 대부분 반응성이 약하거나 나타나지 않았다. ELISA 결과, immunoblotting 분석과 동일하게 대부분의 환아 혈청과 반응시에 볶은 콩과 발효한 콩에서 비교적 낮은 수치를 보였다. 결론적으로 콩에 존재하는 알레르겐 단백질은 열처리와 발효 미생물이 분비하는 단백질 분해효소에 의해 대부분의 환아에서 콩 단백질과의 반응성이 약화되는 것으로 사료된다. Soybean is one of the most common food materials causing food hypersensitivity reactions in Korea. In this study, we have investigated the effect of roasting and fermentation on the allergenicity of soybean. Three kinds of soybean (Daepung, Daewon, and Taegwang) were prepared as raw, roasted, and fermented by Bacillus subtilis GSK 3580, and then their proteins were extracted. The proteins were separated using SDS-PAGE, and the detection of IgE specific to soybean proteins was performed by immunoblotting using 7 sera of soybean allergy patients and non-allergic control individuals. Serum specific IgE to soybean was measured by ELISA. The SDS-PAGE of raw soybean proteins showed various-sized bands ranging from 9 to 76 kDa, which are known as major allergens. In particular, 9, 21, 34, 52, 72, and 76 kDa proteins are known as LTP, Kunits trypsin inhibitor, Gly m Bd 30K, β-subunit, α-subunit, and α’-subunit of β-conglycinin, respectively; these are major allergens in soybean. In contrast, only peptides of less than 35 kDa were found in roasted and fermented soybeans. IgE immunoblot analysis of three roasted species of soybeans commonly detected at 38-40 kDa and 10-15 kDa. The protein bands in fermented soybean showed very weak signals or were not detected. In addition, the reactivity of most patients’ sera to soybean was decreased after roasting and fermentation. With these results, it may be concluded that the allergenicity of soybeans is reduced by the roasting and fermentation processes. It is supposed that allergenic proteins in soybean were degraded by heat treatment methods and proteolytic enzymes were secreted from fermenting microorganisms.
Bo Gyeong Seol,Ji Hyun Kim,Minji Woo,Yeong Ok Song,Yung Hyun Choi,Jeong Sook Noh,Eun Ju Cho 대한지역사회영양학회 2020 Nutrition Research and Practice Vol.14 No.3
BACKGROUND/OBJECTIVES: In this study, we investigated the beneficial effects of skate cartilage extracts containing chondroitin sulfate (SCS) on hyperlipidemia-induced inflammation and oxidative stress in high cholesterol diet (HCD)-fed mice in comparison with the effects of shark cartilage-derived chondroitin sulfate (CS). MATERIALS/METHODS: Low-density lipoprotein receptor knockout (LDLR-KO) mice were fed HCD with an oral administration of CS (50 and 100 mg/kg BW/day), SCS (100 and 200 mg/kg BW/day), or water, respectively, for ten weeks. RESULTS: The administration of CS or SCS reduced the levels of serum triglyceride (TG), total cholesterol (TC), and LDL cholesterol and elevated the levels of high-density lipoprotein cholesterol, compared with those of the control group (P < 0.05). Furthermore, CS or SCS significantly attenuated inflammation by reducing the serum levels of interleukin (IL)-1β and hepatic protein expression levels of nuclear factor kappa B, inducible nitric oxide synthase, cyclooxygenase-2, and IL-1beta (P < 0.05). In particular, the serum level of tumor necrosis factor-alpha was reduced only in the 100 mg/kg BW/day of SCS-fed group, whereas the IL-6 level was reduced in the 100 and 200 mg/kg BW/day of SCS-fed groups (P < 0.05). In addition, lipid peroxidation and nitric oxide production were attenuated in the livers of the CS and SCS groups mediated by the upregulation of hepatic proteins of antioxidant enzymes, such as superoxide dismutase, catalase, and glutathione peroxidase (P < 0.05). CONCLUSIONS: These results suggest that the biological effects of SCS, similar to those of CS, are attributed to improved lipid profiles as well as suppressed inflammation and oxidative stress induced by the intake of HCD.
밀의 도정 및 발효 균주에 따른 우리밀 메주의 품질특성
이경란 ( Gyeong Ran Lee ),고유진 ( Yu Jin Ko ),김은정 ( Eun Jung Kim ),설희경 ( Hui Gyeong Seol ),김은자 ( Eun Ja Kim ),김일훈 ( Il Hun Kim ),심기환 ( Ki Hwan Shim ),김영기 ( Young Gi Kim ),유충호 ( Chung Ho Ryu ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2012 한국식품저장유통학회지 Vol.19 No.6
본 연구는 표준화된 밀 메주를 제조하기 위해 원료밀의 도정에 따른 수침 및 증숙조건과 품질특성을 조사하였다 수침시간에 따른 2분도 밀, 5분도 밀, 통밀, 밀가루의 물리적 특성변화를 조사하기 위해 무게 부피, 수분 함량, 수분 흡수 량을 살펴 본 결과, 대부분의 밀에서 수침4시간 이후에는 평형상태에 도달하였다. 원료밀 종류에 따른 증숙시간을 조사한 결과, 통밀을 제외한 밀원료의 증숙시간은 100℃에서 10분이 적합하였다. 최적 수침 및 증숙조건으로, 가공한 2분도 밀과 5분도 밀을 각각 A. oryzae와 B. subtilis Ml으로 발효하여 우리밀 메주를 제조한 후 일반 성분 및 효소역가를 비교한 결과, 황국균을 사용한 경우 발효 효율이 더 우수하게 나타났다. 또한 2분도 밀도다 5분도 밀에서 총당, 환원당 및 a-amylase 역가가 높게 나타나, 우수한 밀 메주의 제조를 위해 5분도 밀을 A. oryzae로 발효하는 것이 효율적이라 사료된다. In this research, the soaking and steaming conditions of Korean wheat meju according to the degree of milling were investigated, and the quality characteristic was analyzed, for the manufacture of the standardized Korean wheat meju. As a result of the changes in weight, volume, moisture content, and moisture absorption amount, which indicate the physical properties of Korean wheat meju using 20% polished wheat, 50% polished wheat, whole wheat, and whole wheat flour, most of the wheat materials reached the equilibrium state after 4 hours of soaking. Also, the appropriate steaming time to complete the cooking of the wheat materials was found to be 10 min at 100℃, except for whole wheat. The 20 and 50% polished wheat materials were selected for Korean wheat meju based on the soaking and steaming results. The selected wheat materials were fermented using Aspergillus oryzae and Bacillus subtilis M1, respectively, and the quality properties and enzyme activities showed that A. oryzae would be effective for the manufacture of Korean wheat meju. Also, the 50% polished wheat showed higher total sugar content, reducing sugar content, and α-amylase activity than the 20% polished wheat. Therefore, it is supposed that the fermentation of 50% polished wheat by A. oryzae would be appropriate for manufacturing superior Korean wheat meju.
설희경 ( Hui-gyeong Seol ),고희숙 ( Hui-suk Ko ),제희정 ( Hui-jeong Je ),김낙구 ( Nak-ku Kim ),최달연 ( Dal-yeon Choi ),하기정 ( Gi-jeong Ha ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.4
This study investigated the crude protein and amino acid contents of local agricultural products widely and specifically grown in Korea, including 25 vegetables and 13 fruits. The crude protein content of vegetables and fruits ranged from 0.46 to 6.53% and 0.29 to 2.23%, respectively. Totally, 17 types of amino acids were found in most samples. The total amino acid content of vegetables and fruits ranged from 457.38 to 9,303.18 mg% and 368.82 to 3,118.75 mg%, respectively. The total amino acid contents of garlic and passion fruit was higher compared to other vagetables and fruits. The calibration curves of the standard components showed good linearity (r2>0.99), except Met (r2=0.989). The limits of LOD and LOQ were in the range 0.034 to 0.991 μg/mL and 0.009 to 0.474 μg/mL, respectively. The results of the study can serve as a fundamental source of information regarding crude protein and amino acids contents in food, for diet planning.
김미경 ( Kim Mi Gyeong ),설현주 ( Seol Hyeon Ju ),김문정 ( Kim Mun Jeong ),박현주 ( Park Hyeon Ju ),신지혜 ( Shin Ji Hye ),최미숙 ( Choi Mi Suk ),이경순 ( Lee Gyeong Sun ),김은규 ( Kim Eun Gyu ) 대한산부인과학회 2003 Obstetrics & Gynecology Science Vol.46 No.7
Heterotopic pregnancy is a condition in which ectopic and intrauterine pregnancies coexist. The reported incidence varies widely form 1 in 1000 to 1 in 30000 pregnancies. Assisted reproductive technologies have led to an increase in the number of heterotopic pregnancies. Because heterotopic pregnancy is difficult to diagnose early and it has high morbidity and mortality rate, careful pelvic examination combined with transvaginal sonogram and serial β-HCG determinations are important. We experienced a case of heterotopic pregnancy in a natural cycle diagnosed by ultrasonogram who continued intrauterine pregnancy successfully.
논문 : 태아 다운증후군의 산전진단을 위한 Fluorescence In Situ Hybridization(FISH) 분석
오선경 ( O Seon Gyeong ),설혜원 ( Seol Hye Won ),노미경 ( No Mi Gyeong ),김숙령 ( Kim Sug Lyeong ),송남희 ( Song Nam Hui ),고희정 ( Go Hui Jeong ),천대우 ( Cheon Dae U ),최영민 ( Choe Yeong Min ),문신용 ( Mun Sin Yong ) 서울대학교 인구의학연구소 2001 人口醫學硏究論集 Vol.14 No.1