Streptozotocin-당뇨병 백서에서 당뇨병 이환기간에 따른 대동맥의 이완능 저하 및 Oxygen-Free Radical에 의한 이완능의 손상정도

김정국,김신우,김수동,서예경,하승우,김보완,백운이,권삼,강승완 경북대학교 병원 1997 경북대학교병원의학연구소논문집 Vol.1 No.1

목적: 당뇨병의 이환기간이 혈관의 내피세포 의존성 및 비의존성 이완능의 저하에 미치는 영향과 이환기간에 따라 oxygen-free radical(OFR)에 의한 동맥이완능의 손상정도에 차이가 있는지를 알아보고자 하였다. 방법: Streptozotocin(STZ)으로 당뇨병이 유도된 3 주 및 10주째의 백서군과 연령이 비슷한 정상 대조백서군의 적출 대동맥환을 norepinephrine으로 수축시킨 상태에서 내피세포 의존성 이완제인 acetylcholine(ACh) 및 비의존성 이완제인 nitroglycerine(NTG)에 대한 이완능을 즉정하여 비교 관찬하였다. 또한 xanthine과 xanthine oxidase의 혼합으로 생성된 H₂O₂에 대동맥환을 노출시킨뒤 역시 ACh과 NTG에 대한 이완능의 손상정도를 비교하였다. 결과: 3주및 10주째 당뇨병 백서의 대동맥환은 모두 대조군 백서의 대동맥환에 비해 ACh에 대한 이완능이 유의하게 감소하였으며 10주째 당뇨병 백서군에서의 ACh에대한 이완능의 저하는 3 주째 당뇨병 백서군에 비해 유의하게 심하였다.H₂O₂에 노출시킨 뒤 ACh에대한 이완능은 3주 및 10주 째 당뇨병 백서군에서 모두 대조군에 비해 유의하게 심한 손상을 보였으나 3주와 10주째 당뇨병 백서군 사이의 손상정도의 차이가 통계학적으로 유의하지는 않았다. 한편 3주 및 10주째 당뇨병 백서군 모두 NTH에 대한 대동맥환의 이완능은 대조 백서군과 별다른 차이가 없었으며 또 H₂O₂에 노출시킨 뒤에도 NTG에 대한 이완능의 손상은 관찰되지 않았다. 결론: STZ-당뇨병백서에서 대동맥의 이완능은 당뇨병에 이환된지 3 주째에 이미 ACh에 대한 내피세포 의존성 이완능이 선택적으로 저하되며 당뇨병의 이환기간이 길수록 이완능의 저하가 심하였고, OFR에 의한 동맥 이완능의 손상도 내피세포 의존성 이완능에만 선택적으로 나타나나 이환기간에 따라 OFR에 의한 이완능 손상정도에는 뚜렷한 차이가 없음을 시사하고 있다. Objectives: Diabetes mellitus produces histological evidence of endothelial as well as changes in vascular function in experimental animal. Oxygen free radicals interfere with of destroy endothelium-dependent relaxation in normal and diabetic blood vessels. The present study was investigated whether the duration of diabetic state can affect the severity of impairment in endothelium-dependent and/or independent relaxation and the sensitivity to oxygen free fadical (OFR)-induced damage in diabetic rat vasculature. Methods: The relaxative responses of aortic ring precontracted with norepinephrine in vitro to cumulative concentrations of acetylcholine (ACh) and nitroglycerine (NTG) were conducted in 3- and 10- week streptozotocin (STZ)-diabetic rats and agematched controls. After exposure to H₂O₂generated by mixing xanthine and xanthine oxidase, the degree of impairment in relaxative responses to ACh and NTG were also compared between 3- and 10-week diabetic rats. Results: The relaxative responses of aortic rings produced by cumulative concentrations of ACh were significantly lower in both 3- and 10-week diabetic rats than in the age-matched controls. The impairments of relaxative responses to ACh in 10-week diabetic rats were significantly greater than those in 3-week ones. After H₂O₂ exposure, the impairments of relaxative responses to ACh in 3- and 10-week diabetic aortas was also significantly greater than those in the control in the control ones. However, the severity of H₂O₂-induced damage in 10-week diabetic aortas was not significantly different than that in 3-week ones. In contrast, aortic rings of 3- and 10-week diabetic rats could still be fully relaxed by NTG, even after exposure to H₂O₂. Conclusion: These findings suggest that in SRZ-diabetic rat aortas selective impairment of endothelium-dependent relaxation to Ach can be found early even over a 3-week period after the induction of diabetes and the impairment may be greater in those with the longer duration of the diabetic state and that the impairment of the vascular relaxation by OFR is also selective to endothelium-dependent response but the sensitivity of OFR-induced damage may not be related to the duration of the diabetic state.

유아의 구강관리에 관한 보호자의 인지도 조사

김명진,선예경,심연수 대한소아치과학회 2000 大韓小兒齒科學會誌 Vol.27 No.2

전반적인 유아의 구강관리에 관한 보호자의 인지도를 알아 보고, 이를 통한 구강관리에 대한 동기유발을 목적으로 1998년 7월부터 1998년 8월까지 삼성서울병원 소아과에 내원한 아동과 강남구 일원동 일대 유치원 및 어린이집 8곳의 만 3세 이하 아동 350명의 보호자를 대상으로 시행한 설문 조사를 통해 다음과 같은 결과를 얻었다. 1.남성보다는 여성이, 그리고 교육정도가 높을수록 치과 지식정도가 높았으며, 연령이나 경제 수준과는 무관하게 나타났다. 2.치아의 생성시기에 대해 응답자의 59%가 태아기라고 답하였다. 3.구강관리 시작시기는 응답자의 76%가 맹출 전이라고 하였으며, 63%가 실제로 만 1세 미만에 구강관리를 시작한다고 하였다. 4.구강관리 방법에 대해 응답자의 70%가 거즈를 사용한다고 하였다. 5.응답자의 57%가 만 1세 이후에도 계속 수유한다고 하였다. 6.우유병 우식증에 대한 인지도는 45%로 나타났다. 7.유치수복의 필요성에 대하여서는 90%가 필요하다고 하였으며, 31%에서 최초의 치과 내원시기를 만 2세 경이라고 하였다. 8.47%의 보호자가 치아우식이 감염성 질환임을 인식하지 못하였다. 9.응답자의 33%만이 임신 중 치과 검진을 받았다고 하였고, 소아과나 산부인과에서 구강관리에 관한 지도를 받은 것은 11% 뿐이었다. 10.주로 육아 서적에서 유아의 구강관리에 관한 정보를 얻는 것으로 나타났다. 11.보호자들의 전반적인 치과지식과 실천정도는 유아들에게 적절한 구강관리를 제공하기에 충분치 않은 것으로 나타났다. 주요어 : 유아, 구강건강관리, 부모, 교육

서해안 조개류의 껍질과 열수 추출물의 무기질 함량

김미정,이예경,김순동 동아시아식생활학회 2001 동아시아식생활학회지 Vol.11 No.4

Yields of shells, appearance of the shellfishes, mineral contents of the shells and their hot water extracts were determined in six shellfishes such as corb shell(CS), short neck clam(SNC), taste clam(TC), ark shell (AS), top shell(TS) and oyster(OY) from the western coast of Korea. Yields of shells in shellfishes were 70.1~80.5% but yields of TC was the lowest as 40.7%. The highest among weight of the shell the shellfishes was the TS(26.2g) and the lowest weight was TC(5.6 g). Colors of CS, SNC, TC, AS, TS and OY were yellowish brown, brown, black, greenish brown and gray, respectively. Ca content of the shell of shellfishes was 36.23-38.78% and the content of K and Na were 0.23~4.54% and 1.48~1.59%, respectively. Contents of Na, Mg, Fe, Mn, Zn, Cu. P and S were in the range of 0.01~0.21%. It also contained heavy metals, such as Pb(1.90~7.75 ppm), Cd(0.5~4.50 ppm), As (1.40~4.30 ppm), Se (0.2~1.50 ppm). Cr(1.00~8.30 ppm) and Hg(0.002~8.2 ppm). Ca content in hot water extracts of shell of shellfish was the highest in TC(2,448 ㎎/100 g). and the lowest in SNC(115 ㎎/100 g). K content in TC extracts was the highest with the levels of 952 ㎎/100 g. P content of TC and SNC were 201 and 0.36 ㎎/100 g, respectively. The contents of Pb, As, Se and Cr were the highest in the extracts of TC and were 110, 40, 90. 20 ㎍/100 g, respectively. But Cd was not detected in the extracts of SNC.

보드만의 서술적 접근 학습 방법에 관한 연구

김서경,송예순 부산교육대학교 교육대학원 2003 논문집 Vol.5 No.-

Based on musical concepts acquired through prestudying by students, music teaching leads to the learning and growth of music by expressing and studying of ideas and feelings of musical knowledge and growth deepened and enriched by now learning. As significant standpoints contemporary music education, the musical concepts which give an insight for musical structure are the main contents of the 7th revised Elementary Music Curriculum in National Standards. Even though children react to music intuitively, their reaction depends on understanding of music and acquiring of music concepts. These concepts enable learners to be transferred from the known or unknown to the newly known, generalizing and broadening their knowledge and comprehension of music. Unlike other skills, musical concepts are not learned directly. When children experience them personally by interaction that is affected by topics and those concepts through meaningful activities, they are acquired and learned more efficiently. Therefore, to make musical activities meaningful, listening activities that which can draw musical reaction should be preceded. Thus, this thesis is directed to the reference research on Boardman's descriptive learning which draws musicality and creativity by providing sensible and listening ability and methods that help you understand the concepts through music. In addition it is also directed to the methods that can be applied to practical leaning. Boardman's methods of Descriptive Approach Learning is based on Bruner's Modes of Knowledge Representation, which can design musical growth through the method of representation of thoughts feelings, ideas. Based on the theoretical methods stated above, this thesis analyzed the music textbooks for third, fourth, fifth and sixth graders and divided teaching into three description area describing with movement, visual and verbal images. Each area representation. The strategy was organized in order to be applied to the development of learning of musical behavior in every musical activity in real lessons as either a major activity or a minor one. Moreover, it can possible function as a alternative for music appreciation classes and also show new directions of music teaching by materializing unified link between performance and creation learning activities. It is recommended that more specific and practical methods on Boardman's Generative Approach to Music Learning be researched and accepted, which will generate another succeeding research on unified learning method linked to describing, performing and creating.

Fabrication of carbon nanofiber electrodes using poly(acrylonitrile‑co‑vinylimidazole) and their energy storage performance

Kyung‑Hye Jung,So Jeong Kim,Ye Ji Son,John P. Ferraris 한국탄소학회 2019 Carbon Letters Vol.29 No.2

For electrodes in electrochemical double-layer capacitors, carbon nanofibers (CNFs) were prepared by thermal treatment of precursor polymer nanofibers, fabricated by electrospinning. Poly(acrylonitrile-co-vinylimidazole) (PAV) was employed as a precursor polymer of carbon nanofibers due to the effective cyclization of PAV polymer chains during thermal treatment compared to a typical precursor, polyacrylonitrile (PAN). PAV solutions with different comonomer compositions were prepared and electrospun to produce precursor nanofibers. Surface images obtained from scanning electron microscopy showed that their nanofibrous structure was well preserved after carbonization. It was also confirmed that electrospun PAV nanofibers were successfully converted to carbon nanofibers after the carbonization step by Raman spectroscopy. Carbon nanofiber electrodes derived from PAV showed higher specific capacitances and energy/power densities than those from PAN, which was tested by coin-type cells. It was also shown that PAV with an acrylonitrile/vinylimidazole composition of 83:17 is most promising for the carbon nanofiber precursor exhibiting a specific capacitance of 114 F/g. Their energy and power density are 70.1 Wh/kg at 1 A/g and 9.5 W/kg at 6 A/g, respectively. In addition, pouch cells were assembled to load the higher amount of electrode materials in the cells, and a box-like cyclic voltammetry was obtained with high capacitances.

김치숙성 관련 젖산균이 식빵의 품질에 미치는 영향

이예경,박인경,김순동 동아시아식생활학회 2001 동아시아식생활학회지 Vol.11 No.5

The effects of lactic acid bacteria from kimchi fermentation, specifically Lactobacillus plantarum (LP) and Leuconostoc mesenteroides (LM) on the quality of the bread product was investigated. The two types of bacteria were cultivated in the sterilized radish juice used for kimchi fermentation. The concentration of bacteria was measured at 3.0x10^(9)~3.3x10^(9)/mL. The bacteria were added at the ratios of 5% and 10% to a mixture with wheat flour before subsequent dough fermentation, An LM+LP treatment to the mixture was also made at 5% of LP and 5% of LM. The measured pH in the dough with LLM+LP was the lowest among all of treatments. The products of 5% LM treatment showed the shortest fermentation time. Loaf production by volume was the highest from the 10% LM treatment. The % of moisture loss of the bread during the shelf-storage was less when treated with lactic acid bacteria than when left untreated. The least moisture loss was observed when the bread was treated with the LM+LP mixture. Hardness of the bread also decreased with the presence of lactic acid bacteria. The order of hardness was: control > 5% LP > LM+LP > 5% LM > 10% LM > 10% LP. Staling degree of the bread when treated with lactic acid bacteria was lower than that of the control. The least staling occurred when treated with LM 10% and LP 10%.

소나무 재생버섯(Fomitopsis pinicola Jeseng) 다당류의 추출 특성

장경호,신진기,이명예,이상일,김정숙,오승희,김순동 동아시아식생활학회 2005 동아시아식생활학회지 Vol.15 No.1

This study was conducted to investigate the extraction characteristics of the polysaccharide from Jeseng mushroom (Fomitopsis pinicola Jeseng). Yields of the polysaccharide extracted from powdered mushroom by autoclaving(120, 30 min) with water at different pH and salt concentration were 8.2~9.2% in pH 5~11, 4.7~5.5% in 1.5% salt solution, respectively. The yield by the 0.05~1.0 N KOH-extraction was ranged 3.45~13.20%, while that by HAS-extraction(homogenizing after KOH swelling) using 1~2.5 N KOH 73.6~78.4%. Content of carbohydrate, protein, lipid and ash of the crude polysaccharide extracted from fruits body and its cultured mycelium by method of water extraction, KOH extraction(0.005~1N) and HAS-extraction were ranged 86.5~92.6%, 2.3~13.1%, 0.1~4.2% and 0.1~1.7%, respectively. The polysaccharide were composed of 62.0~77.8 g/g of pentose, 138.0~187.8 g/g of hexose and 21.2~117.3 ㎎/g of protein. From these results, the polysaccharide extracted was supposed to be a protein-bound polysaccharide.

모빅 캡슐(멜록시캄 7.5㎎)에 대한 멜락스 캡슐의 생물학적동등성

이예리,염승복,고연정,고정길,김호현,이희주,이경률 한국약제학회 2004 Journal of Pharmaceutical Investigation Vol.34 No.5

A bioequivalence of Melax capsules (Chong Kun Dang Pharm., Korea) and Mobic™ capsules (Boehringer Ingelheim Korea) was evaluated according to the guideline of Korea Food and Drug Administration (KFDA). Single 15 mg dose of meloxicam of each medicine was administered orally to 24 healthy male volunteers. This study was performed in a 2 x 2 crossover design. Concentrations of meloxicam in human plasma were monitored by a high-performance liquid chromatography. AUC, (the area under the plasma concentration-time curve from time zero to 72 hr) was calculated by the linear trapezoidal rule method. C_(max) (maximum plasma drug concentration) and T_(max) (time to reach Cma,.) were compiled from the plasma concentration-time data. Analysis of variance was performed using logarithmically transformed AUC, and C_(max). No significant sequence effect was found for all of the bioavailability parameters. The 90% confidence intervals of the AUCt ratio and the C_(max) ratio for Melax™/Mobic™ were 0.95 - 1.04 and 0.98 - 1.14, respectively. This study demonstrated a bioequivalence of Melax™ and Mobic™ with respect to the rate and extent of absorption.

청국장 물 추출물이 반죽의 발효와 빵의 품질 특성에 미치는 영향

이예경,이명예,김미정,김순동 동아시아식생활학회 2004 동아시아식생활학회지 Vol.14 No.5

The effect of water extracts of Chungkukjang(WEC: 10%, w/v), which was prepared using Bacillus subtilis isolated from Korean traditional Chungkukjang, on the pH, acidity and volume of the dough, and loaf volume index(LVI), color, texture, retrogradation degree, microscopic observation and sensory quality of the bread were investigated. Experimental plots were divided to 3 groups(Control; without WEC, Ⅰ; added 2.5% WEC against total amount of water, Ⅱ; added 5.0% WEC against total amount of water). There were no significant difference in pH and acidity among each experimental groups. Dough volume were higher but LVI were lower in the Ⅰ- and Ⅱ-bread than those of control group. L^(*) values of the top crust and internal tissue in the Ⅰ-and Ⅱ-bread were lower than those of control group. The higher addition amounts had the lower L^(*) values. Hardness, strength, gumminess and brittleness were higher, but cohesiveness and springiness were lower in the WEC-breads than those of control. In the results of microscopic observation, there were scarce of the bigger starch granules and a sparse structure, while there were smaller starch granules in the WEC-bread. The scores of crispy taste of the WEC-bread were lower than those of the control group, but there were no significant difference in tenderness, odor, savory taste and overall acceptability between the control and the Ⅰ-bread. The retrogradation rate of the bread stored for 3 days at 25t was 45.09% in control, 17.92% in Ⅰ-bread, and 12.45% in Ⅱ-bread, respectively.

맥문동 물 추출물을 첨가한 바게트 빵의 품질 특성 및 당뇨유발 흰쥐의 혈당, 혈청지질에 미친 효과

이예경,이명예,김순동 동아시아식생활학회 2004 동아시아식생활학회지 Vol.14 No.3

The quality characteristics of baguette bread added with water extracts of Liriopis tuber(LT) and effect of the diets containing 20% dried and powered baguette with 10% LT on the level of blood sugar and lipids in the diabetes induced rat by streptozotocin were investigated. pH of the dough added with 5~10% LT was 5.00~5.03 which were lower than that of control(5.12). The volume of the dough with 10% LT after 2nd fermentation was the biggest. Loaf volume index of the bread with 10% LT was significantly higher than that of control. L^(*) values of outside and inside of the baguette decreased in proportion to the increase of the LT, while the a^(*) values increased. Color of the bread with LT showed light dark-red. There was no significant difference in hardness, but springiness and gumminess were higher in the bread with 10% LT. Sweet taste increased, color acceptability and overall taste were enhanced by addition of LT, but it did not affect the sour and astringent taste. The overeating phenomenon showed in the diabetes rat decreased in the group fed with baguette bread with LT, while feed efficiency increased by feeding of the bread with LT. The level of glucose, neutral lipid and total cholesterol in blood were 118.92, 95.47 and 37.42 ㎎/dL in the control group, 245.60, 121.54 and 102.43 ㎎/dL in the diabetes control, 148.40, 103.25 and 57.63 ㎎/dL in the baguette diet group, respectively. There was no significant difference of HTR between control group and baguette diet group, while atherogenic index was considerably decreased, which might represent improving and preventing effects of diabetes.