Water-soluble Genistin Glycoside Isoflavones Upregulate Antioxidant Metallothionein Expression and Scavenge Free Radicals

Chung, Mi-Ja,Kang, Ah-Young,Jun, Hee-Jin,Kim Sang-Yeon,Moon, Tae-Hwa,Park, Kwan-Hwa,Lee, Sung-Joon 생명자원연구 2005 생명자원연구 Vol.13 No.-

마우스에서 조합시험법에 의한 고려홍삼의 생식발생독성 평가

김미라, 박동선, 장자영, 신선희, 이예은, 백인정, 연정민, 이세라 , 남상섭, 황방연, 노재섭, 김순선, 조대현, 남상윤, 이범준, 김윤배, 윤영원 충북대학교 동물의학연구소 2006 Journal of Biomedical and Translational Research Vol.7 No.1

본문참조

Alcaligences에 의해 생산되는 새로운 Hetero-다당류인 Welan Gum과 Xanthan Gum의 Rheology특성에 관한 비교 연구

박혜정,김미옥,구성자 경희대학교 유전공학연구소 1989 遺傳工學論文集 Vol.1 No.-

Alcaligences로부터 추출된 새로운 미생물 다당류인 Welan gum 과 Xanthanonas campetris 의 발효에 의해 얻은 Xanthan gum의 rheology 특성을 비교 검토하였다. 그 결과 Welan gum의 고유점도는 pH7에서 염을 가하지 않는 상태에서는 Xanthan gum 보다 훨씬 낮았으나 0.1 M-KCI 용액중에서는 비슷한 값을 나타냈다. pH, 온도 및 염농도 의존성은 Welan gum 이 더 안정하였으며, 농도 의존성은 두 시료 모두 pseudoplastic 거동을 나타냈다. 또한 Welan gum과 Xanthan gum은 각각 0.056g/dl 및 0.024g/dl 농도 이상에서 entanglement coupling 이 일어났으며, 염종류에 대한 영향은 1 가염(KCl, NaCl), 2가염(MgCl_(2), CaCl_(2)) 및 Urea에 대해 Welan gum 이 더 안정하였다. The polysaccharide produced by Alcaligence, Welgan gum, was rheologically characterized and compared with Xanthan gum, To evaluate the potential function of Welan gum and Xanthan gum, the physical properties of the gums were determined under various solution conditions. Rheological properties of the gums were determined by measuring intrinsic viscosity of the solution in the different pH and salt concentration. At the range of pH 2-11 and salt 0-1.00 M-KCl, the intrinsic viscosity of Welan gum was ranged from 13.65 to 17.90 dl/g and Xanthan gum was ranged from 8.19 to 41.8dl/g. In the absence of salt, the instrinsic viscosity of Welan gum was not affected by increasing pH of the solution, whereas the intrinsic viscosity of Xanthan gum was appeared maximum at the neutral pH, then decreased both acidic and alkalic pH. Intrinsic viscosity of Welan gum was not affected by increasing salt concentration, whereas intrinsec viscosity of Xanthan gum was decreased with increasing salt concentration. The chain stiffness parameter for the Welan gum was 0.01, for Xanthan gum was 0.005. The overlap parameter of Welan gum and Xanthan gum were 0.056 dl/g and 0.024 dl/g, respectively Welan gum and Xanthan gum were showed shear rate dependent or pseudoplastic. The apparent viscosity of Welan gum and Xanthan gum were decreased as the shear rate increased. The yield stress, proportionality constant, and shear index of Welan gum were increased slightly as the concentration of the gum was increased. The apparent viscosity of Welan gum was decreased slightly by increasing temperature, whereas Xanthan gum was decreased In the presence of salts (KCI, NaCl CaCl_(2), MgCl_(2) and urea). Welan gum was not affected and Xanthan gum was affected slightly.

간호전문대학 재학생과 졸업생의 학사학위 취득 프로그램에 대한 요구도 조사

박송자,제미순 한국전문대학교육연구학회 2003 한국전문대학교육연구학회논문집 Vol.4 No.1

All of the education system is pointing toward the open education, the continuing education and the life long education all over the world. Among our nursing education institutes is being discussed the intensive major course and the credit bank system for nursing college graduates as central themes, in addition to the RN-BSN(Registered Nurse-Bachelor of Science in Nursing) being operated at present. The purpose of this study is to investigate the needs on bachelor's degree program of nursing students and graduates in junior college. This research was designed as a descriptive study by method of questionnaire. Data were collected for three months from September 10 to November 30, 2002. Subjects were 504 nursing college students and 215 nurses in working at five hospitals and four public health centers in the capital and its suburbs and country. The collected data were analyzed using SPSS 8.0 program. According to the results of study, the needs on BSN of students(60.l%) and graduates(93.0%) were high. But only 19.1% of graduates received bachelor's degree. The degree of participation in the continuing education such as in service training program was 90.1%. It happened that most of students and graduates wanted to continue their education through the intensive major course. Especially graduates to choose continuing education demanded to include contents that they can supplement to the insufficient and use at their job.

기(氣)수련이 스트레스 반응에 미치는 영향

박미숙,이명수,정영자,김혜정,문성록,김용규 한국스포츠심리학회 2003 한국스포츠심리학회지 Vol.14 No.3

본 연구는 스트레스 반응을 측정하는 스트레스 반응 척도 설문지(Symptoms of Stress: SOS)를 이용한 횡단적 연구로서 심신수련의 하나인 기수련이 스트레스 반응에 미치는 효과를 살펴보았다. 72명의 건강한 정상인과 180명의 기수련자를 대상으로 하여 조사하였으며, 기수련자들은 수련기간에 따라 초급군(1-4개월; 64명), 중급군(5-12개월; 50명), 고급군(1년 이상; 66명)로 나누었다. 실험결과 1년 이상 수련한 기수련자들이 말초혈관 증상군, 심폐 증상군, 중추신경계 증상군, 위장계증상군, 습관적 행동 형태군, 우울 증상군, 불안증상군등의 스트레스 반응 하위척도에서 대조군에 비해 통계적으로 유의하게 감소하였다. 전체 스트레스 값은 대조군에 비해 기수련자 집단이 아주 낮았으며 수련기간이 길수록 감소하였다. 이러한 결과는 기수련이 스트레스 중재와 스트레스 증상을 줄이는데 효과가 있음을 나타낸다. We examined the effects of Qi-training, one of Korean traditional psychosomatic training, on stress coping ability by cross-sectional investigation with inventory of symptoms of stress (SOS). Four types of groups- normal healthy (n-74), three groups of Qi-trainees (group primary level: subjects with Qi-training for 1-4months, n=64; middle level: 5-12 months, n=50; high level: more than 12 months, n=66) participated in this study, Qi-trainees with over 1 year training had significantly lower scores in all SOS subscales compared to controls. Total stress scores of Qi-trainee groups were substantially lower than controls and further reduction with larger training periods. These results suggest Qi-training is effective in stress management and decreasing symptoms of stress

버섯 천연조미료 제조에 관한 연구

박미자,이종숙,이별나,이재성 동아시아식생활학회 2001 동아시아식생활학회지 Vol.11 No.3

This study was conducted to provide basic data for the development of natural seasoning. The quality characteristics of water extracts from Pleurotus ostreatus and Lentinus edodes were determined. Also, savory taste, fragrance, color and overall preference was evaluated. The preference test on the seasonings prepared from Pleurotus ostreatus and Lentinus edodes with the addition of sea tangle was also performed. The crude protein content of dried, Lentinus edodes and Pleurotus ostreatus was 20.4% and 30.4% respectively. The total organic acid contents were higher in Pleurotus ostreatus than in Lentinus edodes extracts. The total free amino acid and total nucleotide contents were higher in Pleurotus ostreatus than in Lentinus edodes extracts. Three nucleotide, adenosine monophosphate(AMP), guanosine monophosphate (GMP), xanthine monophosphate(XMP) were found in mushroom seasonings while inosine monophosphate (IMP) was not detected. Pleurotus ostreatus extract showed higher score in savory taste and overall acceptability than Lentinus edodes extract, Pleurotus ostreatus seasoning added with 196 sea tangle and Lentinus edodes seasoning added with 1.5% sea tangle were rated as high in overall quality. In a sensory test of foods cooked with mushroom seasoning. It was shown that panels in their twenties well used to the taste of monosodium glutamate while the people in their thirties preferred the specific flavor of the mushroom seasoning.

김치담금재료의 미생물 오염상태, 배추의 오존수 세척과 김치숙성

박미자,김순동,김미경,김일두 대구효성가톨릭대학교 식품과학연구소 1997 식품과학지 Vol.9 No.-

배추김치 담금재료의 미생물 오염상태를 조사하고 동시에 ozone처리에 의한 청정화 효과를 검토하였다. 배추, 고추, 마늘 및 생강의 오염정도를 부위별 또는 상태별로 조사해 본 결과 세균수는 25~335×10 exp (4) 범위이었다. 미생물 오염 정도는 배추의 경우 겉부분보다 속부분에서 그리고 상부에서 높았다. 또 고춧가루는 무포장이 포장한 것보다 높은 오염도를 나타내었다. 마늘은 깐마늘의 경우가 까지않은 것보다 높은 오염도를 보였다. 고추의 미생물 오염도는 숙도가 높을수록 높았으며 표면보다 내부의 오염도가 높았다. 배추를 흐르는 수돗물로 세척한 결과 세척 20분 동안에 총균의 44%가 제거되었으나 그 이상의 세척효과는 없었다. 배추에 오염된 균수를 줄여 김치의 보존성을 향상시킬 목적으로 0.5ppm의 오존수 처리효과를 검토한 결과 상온(20℃)에서의 30분 처리로 오염균이 10^6/g에서 10^5/g 수준으로 감소하였다. 그러나 이정도의 감소로서는 보존성에 효과가 거의 나타나지 않아서 균수를 더욱 줄이기 위해서 오존수의 처리 온도별(20℃, 15℃, 10℃, 5℃)로 균수의 감소효과를 검토하였는데 10℃ 이하에서 30분간 처리시에 10^6/g에서 10^4/g 수준으로 현저하게 감소되었다. 오존수 처리구에서는 대장균도 검출되지 않았으며 젖산균>세균>효모>곰팡이 순으로 젖산균과 세균의 감소효과가 컸다. 오존수로 처리한 배추를 사용하고 autoclave에 15분간 살균처리한 고춧가루, 70% 알코을에 10분간 담구었다가 살균증류수로 세척한 마늘과 생강을 사용한 김치숙성 실험에서는 pH 감소와 산도의 증가가 둔화되었다. 오존처리 배추로 담근 김치의 보존성이 현저하게 향상되지 않는 것은 오존처리 후 잔존하는 미생물에 의하여도 발효가 충분히 일어날 수 있음을 나타낸다. 김치담금재료를 청정화시켜 김치의 보존성의 증진을 꾀할 경우 재료내의 미생물 수가 적어도 10^3이하로 떨어뜨릴 수 있어야 가능 것이라 생각된다. 따라서 재료의 청정화는 김치의 보존성 증대을 목적으로 하기 보다는 김치의 대장균 등의 균수를 떨어뜨려 보다 위생적인 김치를 만드는데 더욱 기여할 수 있을 것이라 판단된다. The conditions of microbial contamination in raw materials of Chinese cabbage and effects of ozone treatment on decontamination of them were investigated. The bacterial number of Chinese cabbage, red pepper, garlic and ginger was different with their parts and conditions, the ranging was from 25×10 exp (4)CFU/g to 33×10 exp (5)CFU/g. Microbial contamination was higher in the inner part of Chinese cabbage than in the external part and unpacked red pepper powder was higher than packaged one. Bacterial number in peeled garlic showed higher than that of unpeeled one. Bacterial number in Chinese cabbage was eliminated to 46% by washing with tap water for 20 min. The washing for more than 20 min had a negative effect on decontamination of Chinese cabbage. To improve the shelf-life of kimchi the efficacy of using ozonation for microbial decontamination of Chinese cabbage was investigated. In case of Chinese cabbage exposed to 0.5ppm ozone water for 30min at 20℃, no desired results for removal of microorganisms were obtained. So, the effects of ozone treatment by various temperatures(5, 10, 15 and 20℃) on removal of microorganisms were investigated; best result was achieved for less than 10℃ of ozone treatment. The decrease in microorganisms by ozone treatment were lactic acid bacteria>yeast>mold and E. coli was completely eliminated. The pH and acidity of the kimchi made with materials such as ozone-treated Chinese cabbage, red pepper powder sterilized for 20 min, galic and ginger soaked into 70% of alcohol for 10 min and washed with sterilized water were measured. The decrease in pH and increase in acidity of the kimchi were low. It is concluded that a better decontamination of making materials of kimchi is required before it can be enhanced shelf-life. Therefore, the clarification of making materials of kimchi may be not so much the shelf-life enhancement as making wholesome kimchi.

주사전자현미경을 이용한 온실가루이(Trialeurodes vaporarium) 성충 부속지의 외부 미세구조 관찰

서미자,김기덕,김남성,박수진,채순용,윤영남 충남대학교 농업과학연구소 1999 농업과학연구 Vol.26 No.2

온실가루이의 외부형태적 특징을 주사전자현미경 사진을 통해 관찰하였다. 우선 이들은 포탄모양의 알을 산란하는데 짧은 갈고리모양의 구조에 의해 잎 뒷면에 붙어있는 것이 확인되었다. 촉각의 길이는 0.3㎜로 전체가 6마디로 구성되어 있고, 첫마디는 굵고 짧으며 둘째 마디부터 가늘고 긴 채찍모양을 하고 있다. 끝마디인 6번째 마디의 끝에는 길이가 10㎛정도의 가늘고 비교적 긴 감각기를 가지고 있어 기주를 탐색하는 과정에서 식물체의 표면을 탐지하는데 사용하는 것으로 사료되며, 바로 밑부분에는 길이가 7-8㎛정도의 비교적 굵은 감각기 2개가 존재하고 있는 것으로 확인되었다. 이 감각기는 반대편에는 존재하고 있지 않은 비대칭 분포를 보이고 있으며, 또한 두개의 모양이 서로 상이함으로 볼 수 있다. 이들의 기능은 주로 기주식물을 탐색하거나 후각기능의 화학적 감각기의 역할을 하는 것으로 추정할 수 있다. 섭식행동이 이루어지는 온실가루이 구기는 전형적인 piercing-sucking type으로, 구침이 길게 잘 발달되어 있다. 구기의 끝부분은 10여개의 미세감각기가 분포고 있어 식물체 표면을 탐색하고 맛을 보는 미각기능을 하고 있으리라 추측할수 있다. 구침은 종종 구기에서 분리되기도 하지만, 구침을 잡아주는 지지대가 기부쪽에 자리하고 있음을 알 수 있다. 구침은 두 개의 반원형이 붙어 있는 형상을 하고 있으며, 다른 흡즙형 구침과는 달리 톱날모양의 구조를 볼 수 없었다. 한편 온실가루이의 다리 끝에 붙어 있는 발톱은 식물체에 고정시키기 위한 구조로 보이는 두 개의 갈고리 형태의 발톱과 그 사이에 중앙지지대 형태의 구조인 paranychium을 포함하여 3갈래의 구조를 하고 있다. External morphology characteristics of the greenhouse whitefly, Trialeurodes vaporarium were investigated by scanning electron microscopy. The antennae of the greenhouse whitefly was 6 segments, rod-shape, and 0.3mm length. On the 6th segment, there were many sensilla for searching host-plant as olfactory receptor. The mouthpart of the greenhouse whitefly was a piercing-sucing type, then its stylet was well developed for piercing plant leaf tissue. Claw of the foreleg was a 3-war hook shape including paranychium for attaching plant surface to pierce and lay egg.

한국인 Marfan 증후군의 유전자 변이 분석

신미승,박현영,임양미,신길자,장양수,장병철,정남식 대한순환기학회 2003 Korean Circulation Journal Vol.33 No.11

취학전 아동의 조기 시력검진사업 활성화 방안에 관한 연구

김신자,박미리 韓國學校保建學會 1996 韓國學校保健學會誌 Vol.9 No.2

This research was performed to screen eye health status far pre-school children (4-5 age) and establish as eye health checking system in community health center This data was collected from 1st February, 1995 to 31st October, 1995. To screen the state of their vision, the Developed Visual Test (D.V.T) was used for pre-school children. This is used at home by their parents and then it is also used among the kindergarten health team at Jung-gu health center in Seoul. This was done with the aid of Randot and Han Choun Souk tests. The total number of children who were tested was 1441. Among the children, children aged 5 were 707, and these aged 4 were 734. The results of this study were as follows; * Description of the health states for the pre-school children 1. The rate of children average vision in broth eyes, whose was below 0.5 by Han Choun Souk are 7.6% (age 4) and 4.8% (age 5). 2. Only 20.4% (age 5) and 30.8% (age 4) of the pre-school children had been tested through the ophthalmic department. 3. The children with a level below 0.5 (Han Choun Souk test) had been tested only 43% (age 4), and 12% (age 5). 4. There was no particular difficulty in understanding the D.V.T: 13.9% (age 4), 11.6% (age 5) of the tested children had eye problems. 5. 231 cases were trichiasis, entropin, strabismus, and amblyopia. * The different visual tests The results of the visual tests between the two groups (parents and health teams) are similar and it shows that parents can easily test at home. * Delivery system of the D.V.T questionaire The way children's parents received the D.V.T questionaire were carried out by two ways. By mail from the community health center. Send through the institution for example the kindergarten school. The receipt rate of this D.V.T questionaire sent through the institution was higher than sent by mail.