Effects of Sunghyangchungisan(SHCS) on Cellular Ion Contents and Metabolism in Cat Brain Cortical Slices under Hypoxic Insult

Kim, Na-Ri,Kim, Young-Kyun 동의대학교 한의학연구소 2001 동의ㆍ경산 한의학 학술대회 Vol.5 No.-

星香正氣散은 腦卒中을 가진 患者에 대해 有益한 處方이라고 알려져 있다. 이번 硏究에서 는 고양이 大腦 皮質 切片을 사용하여 低酸素 發作을 誘發한 뒤, 星香正氣散이 細胞의 이온環境과 代謝의 變化와 關聯하여 效果가 있는지 硏究하였다. 고양이의 大腦 皮質 切片이 低酸素症에 露出되었을 때, 細胞內에 Na+는 增加하고 K+는 減少한다. 星香正氣散은 低酸素症으로 誘發된 細胞內의 K+와 Na+의 含量의 變化를 현저하게 遲延시켰다. 星香正氣散의 效果는 0.3-2 mg/ml의 濃度에서 投與量에 依存的이었다. 星香正氣散은 低酸素 期間의 前이나 그동안에 適用했을 때만 效果가 있었고, 이미 低酸素 發作으로 인해 損傷된 組織에 適用했을 때는 이온 障害를 바꾸는 어떤 效果도 나타나지 않았다. 星香正氣散은 Na-K-ATPase의 抑制劑인 와바인 또는 代謝 抑制劑인 2,4-DNP로 誘發된 細胞內 K+ 含量의 變化에 어떤 效果도 보이지 않았다. 또한, 正常 狀態의 切片뿐만 아니라 低酸素 狀態의 切片에서 分離된 顆粒體의 分屑에 있어서 Na-K-ATPase의 活動度에 影響을 미치지 않았다. 星香正氣散은 低酸素 發作下에서 酸素 消費量과 細胞의 ATP含量이 떨어지는 것을 현저하게 막았다. 또한 ATP를 生産하는 機能을 保護하는 低酸素 組織의 絲粒體를 돕는데 效果的이었다. 結論的으로 星香正氣散은 大腦 組織의 低酸素 發作下에서 細胞의 이온 環境과 代謝를 保護하는 有益한 效果가 있다는 것을 알 수 있다.

Effects of Sunghyangchungisan(SHCS) on Cellular Ion Contents and Metabolism in Cat Brain Cortical Slices under Hypoxic Insult

김영균,권정남,조수인,김나리,Kim, Young-Kyun,Kwon, Jeong-Nam,Cho, Su-In,Kim, Na-Ri The Society of Internal Korean Medicine 2001 大韓韓方內科學會誌 Vol.22 No.4

목적: 고양이 대뇌피질 절편을 사용하여 저산소 발작을 유발한 뒤, 성향정기산이 세포의 이온 환경과 대사의 변화와 관련하여 어떤 영향을 미치는지 연구하였다. 방법: 고양이의 대뇌 피질 절편에 저산소 발작을 유발한 뒤 flame photometry scintillation, Spectrophotometry, method of Jorgensen and Skou, method of Fiske and Subbarow, oxygen monitor, luciferin-luciferase assay 등을 이용하여 세포내 이온함량과 세포대사를 측정하였다. 결과: 성향정기산은 저산소증으로 유발된 세포내의 $K^+$와 $Na^+$의 함량의 변화를 현저하게 지연시켰다. 성향정기산은 Na-K-ATPase의 억제제인 와바인 또는 대사억제제인 2.4-DNP로 유발된 세포내 $K^+$함량의 변화에 어떤 효과도 보이지 않았다. 또한, 정상 상태의 절편뿐만 아니라 저산소 상태의 절편에서 분리된 과립체의 분설에 있어서 Na-K-ATPase의 활동도에 영향을 미치지 않았다. 성향정기산은 저산소 발작하에서 산소 소비량과 세포의 ATP함량이 떨어지는 것을 현저하게 막았다. 또한 ATP를 생산하는 기능을 보호하는 저산소 조직의 사립체를 돕는데 효과적이었다. 결론: 성향정기산은 대뇌 조직의 저산소 발작하에서 세포의 이온 환경과 대사를 보호하는 유익한 효과가 있음을 알 수 있다.

Cone-beam CT를 이용한 골격성 III급 부정교합자의 하악골 후퇴술 후 상기도 변화에 관한 연구

김나리,김용일,박수병,황대석 대한치과교정학회 2010 대한치과교정학회지 Vol.40 No.3

악교정 수술은 안면골격형태 뿐만 아니라 상기도 공간에도 영향을 준다. 본 연구는 골격성 III급 부정교합자 중 하악골 후퇴술을 시행 받은 환자를 대상으로 상기도 공간의 부피변화를 관찰하기 위하여 시행되었다. 기존의 연구들이 측모두부방사선사진을 중심으로 시행하였으나 본 연구에서는 3차원 cone-beam computed tomography (CBCT)를 이용하여 영상을 재구성한 뒤 분석하였다. 연구 대상은 하악골 후퇴술을 시행 받은 20명(남성 12, 여성 8)이었으며, 술 전 평균 1.8주(Baseline), 술 후 평균 2.3개월(T1) 그리고 술 후 평균 1년(T2) 시기에 CBCT를 촬영하였다. 상기도 공간은 기준평면에 따라 비인두, 구인두, 하인두로 나누어 계측하고 Baseline, T1, T2를 각각 비교하였다. 결과로 술후 2.3개월(T1)시기에 상기도 공간은 상당히 감소하였으며 (p < 0.001), 술 후 1년 후(T2)에도 감소된 양은 증가하지 않았다. 구인두는 상기도 공간 중 가장 많은 감소폭을 보였다. 이러한 결과로 하악골후퇴술은 상기도 공간을 장·단기간동안 감소하는 것으로 나타났다. Objective: Lateral cephalometric radiographs have been the main form of resource for assessing two dimensional anteroposterior airway changes. The purpose of this study was to evaluate the three dimensional volumetric change in the upper airway space in Class III malocclusion patients who underwent mandibular setback surgery. Methods: Three dimensional cone-beam computed tomographs (CBCT) and their three dimensional reconstruction images were analyzed. The samples consisted of 20 adult patients (12 males and 8 females) who were diagnosed as skeletal Class III and underwent mandibular setback surgery. CBCTs were taken at 3 stages - Baseline (1.8 weeks before surgery), T1 (2.3 months after surgery), and T2 (1 year after surgery). Pharyngeal airway was separated according to the reference planes and reconstructed into the nasopharynx, the oropharynx and the hypopharynx. Measurements at Baseline, T1, and T2 were compared between groups. Results: The result showed the volume of the pharyngeal airway decreased significantly 2.3 months after surgery (p < 0.001) and the diminished airway did not recover after 1 year post-surgery. The oropharynx was the most decreased area. Conclusions: These findings suggest that mandibular setback surgery causes both short-term and long-term decrease in the upper airway space.

대체지방으로 제조한 케이크의 품질 특성에 관한 연구

우나리야,안명수 한국식생활문화학회 2004 韓國食生活文化學會誌 Vol.19 No.5

This study was carried on the quality characteristics of cake prepared with Co(corn oil) containing MCT(medium chain triglycerides), which is used as a fat substitute. In the cake prepared with MCT-CO containing 10~30% MCT, the appearance and the degree of gelatinization were similar to those of cake prepared with NS-CO(non-substituted corn oil). Cake batter prepared with MCT-CO showed higher specific gravity and consistency than those of cake prepared with NS-CO and increased by increasing MCT contents. The baking loss of cake prepared with MCT-CO was more than that of cake prepared with NS-CO and increased by increasing MCT contents as well. The rheological properties of cake represented significant different by MCT substitution ratio(p<0.05). Gumminess, hardness and chewiness of cake prepared with MCT-CO containing 20~30 % MCT were about 2 times higher than those of cake prepared with NS-CO, while springiness and cohesiveness showed similar pattern between the cake prepared with MCT-CO or NS-CO. In sensory evaluation, appearance, color and flavor of cake prepared with CO substituted by MCT up to 100 % were better assessed and the taste was better in range of 30 % MCT-CO but the texture was less accepted than that of cake prepared with NS-CO.

응고제가 우유두부의 물성 및 관능적 특성에 미치는 영향

우나리야,이민선,박수진,강명화 동아시아식생활학회 2004 동아시아식생활학회지 Vol.14 No.5

Different types of coagulant and characteristics of its concentration added in the process of making milk curd were compared in this study. The pH of whey decreased when the amount of coagulant increased. The turbidity of whey was decreased when 5% of acetic acid and lemon juice were put into as coagulants. The texture of milk curd made with cow's milk and skim milk was measured the highest when acetic acid and lemon juice were added at 3, 5% of their concentration. The fracturability of milk curd made only with cow's milk decreased as the concentration of each coagulant increased. The cohesiveness was decreased as concentration of coagulant increased. The springiness was slightly changed depending on its coagulant but didn't show much of difference. The gummminess of milk curd made with cow's milk was increased when 3, 5% of coagulant was added. The result of sensory evaluation of milk curd showed that preference of milk curd wasn't depending on types of milk nor its coagulant. Also, flavor preference showed better when lemon juice was added. Preference in texture of milk curd was the highest made with cow's milk and skim milk. Preference in taste was high when 10% of lemon juice was added to skim milk and preference in its appearance showed higher when the alum was added as a coagulant to both cow's milk and skim milk than other coagulants.

우리나라 청소년의 소외감과 청소년 복지정책 방향에 관한 연구

윤나리,김영란 한국청소년복지학회 2004 청소년복지연구 Vol.6 No.2

This study investigated the difference that social-demographic variable influenced youth's isolation feeling and youth's isolation feeling depending on poor youths' isolation feeling, the difference of isolation feeling according to parents' economic condition and parents' social position, living standard, living satisfaction level, and school type as the important variables here and analyzed the relative influence of variables related to youth's isolation feeling on the basic, as it is based on the recognition that the youths before the entry into adult period are on the developmental crisis condition to solve the formation of identity and the problem of individualization, and the isolation feeling brought from perplexity or frustration in the process to solve such a problem may prohibit the progressive development into adult period as well as youth's psychological well-being.

MCT 대체 마요네즈의 물성적 특성 및 기호도에 관한 연구

우나리야,안명수,김애정,김미원 혜전대학 식품산업연구소 2003 식품산업연구지 Vol.5 No.-

The study was carried on the rheological properties and sensory evaluations of mayonnaise substitued by MCT. Nowdays we are consideration of the fat replacer and fat substitutes. It was known that fat and oils had become causes for cardiac disease, obesity and cancer, so the new materials were needed for fat replacer. MCT(medium chain triglyceride) is one of the fat bsed substitutes used as fat replacer. In case of making of mayonnaise substituted by MCT, springiness of mayonnaise prepared with SO substituted by over 20% MCT increased highly, cohesiveness of mayonnaise made of 10-20% MCT substitution was similar to that made without MCT. And hardness, gumminess, and chewiness of mayonnaise prepared with 10-30% MCT substitution were similar or increased more or less to that made with SO only. In the result of color measurement by colorimeter brightness of that made with SO substituted by 10-30% MCT was similar to that made with SO only, redness was almost same without differences significantly in all samples with or without MCT, but yellowness was decreased highly over 10% MCT substitution. By the results of sensory evaluations, appearance, color, and flavor of cakes prepared with CO substituted by MCT until 100% were shown to be better, and taste was better in range of 30% MCT substitution, but texture had lower acceptability than those of cake made without MCT. While in case of mayonnaise, appearance, color, flavor, texture, and taste were obtained worse score, overall acceptance was similar in the range of 10% MCT substitution but was decreased highly upon MCT substitution ratios increase over 20% substitution than that made with SO only. Respecting that the necessity of fat substitute become real situation in dietary in the future, it will be suggested that many foods containing fats and oils will substitute by MCT and another fat replacer.

해수욕장의 관광동기, 관광만족 및 재방문 의도 연구

김계섭,최나리 東亞大學校 大學院 2005 大學院論文集 Vol.30 No.-

This research is about the tourist motivation, tourism satisfaction and revisiting intention of the beach in Busan. Various kinds of tourist motivation and tourist studies have been progressed vigorously at the existing general tourist resorts. But, unfortunately, studies about beaches have been implemented more less than other tourist resorts, compared with high degree of the ocean tourism resources dependency, advantage of geographical condition of peninsula. That's why people in Busan need to keep the attractions in more accurate and concrete way, why a number of tourists visit the beach and what attracts many people to this beautiful city, Busan. As a result, four factors need to be investigated on this research through tourists' visiting the beach representing Busan. First, I studied whether Push factors affect Tourism Satisfaction was investigated. Second, whether Pull factor affect Tourism Satisfaction was examined. At last, was investigated whether Tourism Satisfaction affect Revisiting Intention.

MCT 대체지방의 쿠키제조시 적합성에 관한 연구

안명수,우나리야 誠信女子大學校 生活文化硏究所 2003 生活文化硏究 Vol.17 No.-

The food industry has being researched and developed into new and various kinds of fat substitutes. MCT(medium chain triglycerides) is one of the fat based fat substitutes used as fat replacers. In case of making cookies with MCT, generally the levels of substitution MCT for fats and oil are 10∼100%. In cookies prepared with MCT substituted for butter(BT), the volumes were increased without changing differently. The baking losses of cookies prepared with MCT were increased higher upon increasing of substitution amount those without MCT. The rheological properties of cookies were presented difference significantly(p<0.05) upon MCT substitution ratios. And springiness, cohesiveness of cookies were almost same in using MCT substituted at 10∼40% for BT or with BT, but gumminess and chewiness were decreased upon increasing of MCT substitution ratios. While hardness of cookies prepared with 10% MCT substituted for BT was similar to BT cookies, but it was decreased upon increasing of MCT substitution ratio above 10%. Specially in case of 100% MCT cookies appearance was changed seriously and also hardness was increased highly, so it could not be called cookies anymore because it lost cookie's characteristics were last already. And also brightness was almost same with 10∼50% as BT cookies. The redness was decreased highly upon increasing of substitution ratios and yellowness was similar to BT cookies in range of 30% MCT substitution. By the results of sensory evaluations, appearance, color, and flavor of cookies prepared with MCT substituted for BT at level of 10∼100% were shown to be better than BT cookies. The texture had the best acceptability when substituted by MCT at 40% levels, taste was better in the range of 10% MCT substitution and appearance, color, flavor, overall acceptance were better in the range of 40% MCT substitution than BT cookies. Respecting that the necessity of fat substitute will become real situation in dietaty in the near future, it will be recommended that MCT can be substitued as fat replacer. At level of 30∼40% in many fat containing foods by the above results. In order to apply fat substitute at high levels in foods widely, it is necessary that the methods for development of fat substitute functionality and wide range of the foods containing fat substitute will be researched.

운동에 의한 뇌 활성과 인지기능에 대한 고찰

김경애,정유진,안나리,장혁기 서울여자대학교 자연과학연구소 2013 자연과학연구논문집 Vol.25 No.-

We reviewed literatures on human brain activity on exercise. It was proved that exercise activate brain function through various equipments. Among methods to evaluate brain activation, there are Electroencephalography (EEG), Magnetoencephalography (MEG), transcranial doppler sonography (TCD), Magnetic resonance imaging (MRI), Near Infrared Spectroscopy (NIRS) methods. There were different characteries in each measurement methods to demonstrate exercise effects. NIRS is a spectroscopic method that uses the near infrared region of the electromagnetic spectrum. According to using brain scanning equipments involved NIRS, moderate exercise increased frontal lobe (specially prefrontal cortex) and improves cognitive performance. This review will be discussed about brain activation and cognitive functions.