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혈액투석 환자의 통상 칼로리 및 단백질 섭취량이 18 개월 후의 영양상태 - 알부민 및 인체계측지표를 중심으로 - 에 미치는 영향
이현택(Hyen Tac Lee),조성(Seong Cho),이성호(Sung Ho Lee),김성록(Sung Rok Kim),김양하(Yang Ha Kim),서예정(Hye Jeong Seo) 대한신장학회 2002 Kidney Research and Clinical Practice Vol.21 No.1
배 경 : 최근 단백질 섭취에 대한 DOQI 권장량에 대한 이견이 발표되고 있다. 또한 DOQI 권장량은 서구인 기준으로 체격과 식사패턴이 다른 한국인에서의 칼로리 및 단백질 권장량은 아직 명확하지 않다. 방 법 : 성균관대학교 마산삼성병원에서 혈액투석 중인 안정된 환자 50명을 대상으로 18개월간 식사량 분석과 알부민 및 인체계측 지표 등 영양상태를 연구 초와 후 사이에 비교 분석하였다. 결 과 : 두 기간에 걸쳐 칼로리 섭취는 각각 27.25±6.39, 28.99±6.38 kcal/㎏, 단백질 섭취는 각각 1.03±0.43, 1.06±0.35 g/㎏으로 모두 변화는 없었으나 권장량 이하였다. 하지만 체중은 55.22±9.48 ㎏에서 57.39±10.29 ㎏로(p=0.008), LBM(Lean Body Mass )는 42.79±7.49㎏에서 46.09±7.13 ㎏(p=0.000)으로, BMI (Body Mass Index )는 21.89±3.21 ㎏/m2에서 22.75±3.53 ㎏/㎡ (p=0.007)으로, 혈청알부민은 3.65±0.47 g/ dL에서 3.87±0.42 g/ dL(p=0.000)으로 증가하였다. Fat mass, Triceps Skin Fold thickness (TSF ), Mid- Arm Circumference (MAC), Mid- Arm Muscle Circumference (MAMC)는 변화 없이 안정되어 있었다. 결 론 : DOQI 권장량 이하의 칼로리 및 단백질 섭취에도 알부민 및 체중은 안정되었다. 칼로리 및 단백질 섭취 권장량이 한국인에서는 서구인과 차이가 있을 수 있다고 여겨진다. Background : Dialy sis patients as a group appear to have a caloric and a protein intake less than the recommended values; because their energy expenditure is not different from that of healthy adults and because amino acid loss and increased catabolism during dialysis they should be in negative caloric & nitrogen balance and lose body m ass and protein such as albumin progressively. Recently, papers dissenting about recommended protein intake in DOQI guideline were published. Because Korean people had different body size and dietary pattern from white races, recommanded protein and calorie intake may be different from that of white races. Methods : We retrospectively analyzed our data in a group of hemodialysis patients who had dietary evaluations and kinetic measurements performed two consecutive times over a period of 18 months. Results : Body weight (55.22± 9.48 ㎏ to 57.39±10.29 ㎏ , p=0.008), LBM (lean body mass, 42.79± 7.49 ㎏ to 46.09± 7.13 ㎏, p=0.000), BMI(Body Mass Index, 21.89± 3.21 ㎏/㎡ to 22.75± 3.53 ㎏/㎡, p=0.007) and serum albumin level(3.65± 0.47 g/ dL vs 3.87±0.42 g/dL, p=0.000) were increased compared to initial values . Fat mass, TSF (Triceps Skin Fold thickness), MAC(Mid-Arm Circumference), MAMC(Mid-Arm Muscle Circumference) were remained stable over this period of time. These results suggested that these patients are not in negative energy and nitrogen balance. Conclusion : Albumin and body weight remained stable over a period of 18 months in spite of 27.25±6.39 kcal/㎏ calorie intakes and 1.03± 0.43 g/㎏ protein intakes. Recommanded protein and calorie intake of Korean people may be different from that of white races.
마늘이 고지방 식이를 섭취한 UCP2 형질전환 마우스의 대사성 조직에서 UCP2 전사 조절에 미치는 영향
이막순 ( Mak-soon Lee ),이서현 ( Seohyun Lee ),신윤진 ( Yoonjin Shin ),정선윤 ( Sunyoon Jung ),박선영 ( Seonyoung Park ),김양하 ( Yangha Kim ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.3
This study was performed to investigate the effects of garlic on uncoupling protein 2 (UCP2) transcriptional regulation of UCP2- luciferase transgenic mice fed on a high fat diet to induce obesity. To examine the transcriptional regulation of UCP2, we generated transgenic mice with a UCP2 promoter (-1,830/+30 bp) containing luciferase as a reporter gene. UCP2-luciferase transgenic mice were fed a 45% high-fat diet for 8 weeks to induce obesity. Subsequently, mice were maintained on either a high-fat control diet (TG-CON), or high-fat diets supplemented with 2% (TG-GL2) or 5% (TG-GL5) garlic for a further 8 weeks. Dietary garlic reduced body weight and energy efficiency ratio in the TG-GL5 group, compared to the TG-CON group. Furthermore, garlic supplementation significantly decreased white adipose tissue fat mass and plasma levels of triglycerides, total cholesterol, and leptin in the TG-GL2 and TG-GL5 groups, compared to the TG-CON group. Specifically, UCP2 promoter activity in metabolic tissues such as liver, white adipose tissue, brown adipose tissue, and skeletal muscle was increased by garlic supplementation. These results suggest that dietary garlic was partially associated with an increase of UCP2 transcriptional activity in metabolic tissues for decreasing obesity.
돈피젤라틴 생산시 염산농도와 세척시간이 최종제품 품질에 미치는 영향
이무하,김양하 ( M . H . Lee,Y . H . Kim ) 한국축산학회 1986 한국축산학회지 Vol.28 No.9
Raw pigskins purchased from a local processor were cut into the size of 5 ㎝ × 5 ㎝ after trimmed of visible fat. Being washed in tap water for 8-10hr, they were soaked in 1.7% or 5% HCl solution for 15-18hr. Acidified pigskins were rewashed by tap water for either 2 or 10hr prior to the extraction of gelatin at 60℃, 70℃ and 80℃. When the rewashing after the acidification was carried out for 10hr, gelatin manufactured with the acidification in 1.7% HCl solution showed suprior gel strength than that with the acidification in 5% HCl solution. When HCl concentration was fixed at 1.7%, the rewashing for 10hr resulted in better gelatins in terms of gel strength and viscosity. Chemical composition showed that gelatin with the rewashing for 2hr was higher in lipid content than that with 10hr rewashing. These differences appeared to be due to the lower pH of raw materials after rewashing for 2hr than for 10hr. It can be concluded that after acidified in 1.7% HCl solution, raw materials should be rewashed to have pH above 4 in order to produce the gelatin of good quality.
Quality Comparison of Gelatins Manufactured from Raw and Scalded Pigskins
이무하,김양하,정명섭,Lee, Moo-Ha,Kim, Yang-Ha,Chung, Myung-Sub Korean Society of Food Science and Technology 1987 한국식품과학회지 Vol.19 No.2
젤라틴 생산을 위한 원료로서 알맞은 돈피의 종류를 조사하기 위해 생박 및 탕박한 돈피를 이용하여 생산된 젤라틴의 품질을 비교하였다. 돈피를 1.7% HCl 용액에서 15-18시간동안 팽윤시킨후 수돗물에서 9시간 동안 세척하였다. 세척된 돈피를 $60^{\circ}C$, $70^{\circ}C$ 및 $80^{\circ}C$에서 추출하여 젤라틴을 생산하였다. 생박돈피에서 생산된 젤라틴은 추출온도에 상관없이 젤 강도가 탕박돈피로부터 생산된 것보다 우수하였다. 또한 수율도 생박돈피에서 높았다. 추출온도가 증가함에 따라 젤 강도와 점도는 감소하였고 색깔이 짙은 젤라틴이 생산되었다. 전기영동상으로 비교하여보면 추출온도가 증가할수록 고분자물질이 감소하였으며, 돈피젤라틴(type A)이 type B젤라틴에 비해 훨씬 복잡한 분자구조를 보여주었다. In order to examine the appropriateness of types of pigskin as a raw material for gelatin production, comparison was made on the quality of gelatins made from raw and scalded pigskins. Raw and scalded pigskins were acidified in 1.7% HCl solution for 15-18 hr and then washed by tap water for 10 hr. After washing, pigskins were extracted at $60^{\circ}C$, $70^{\circ}C$ and $80^{\circ}C$ to produce gelatins. Gelatins from raw pigskins appeared to be better in gel strength than those from scalded ones at all extraction temperatures. Gelatin yield was higher with raw than with scalded pigskins. With the increase of extraction temperature, the decrease in gel strength and viscosity was resulted in. More colored gelatins were produced with increasing extraction temperature in both raw materials. Electrophoretic pattern of gelatins showed that higher molecular weight fractions decreased with the increase of extraction temperature and pigskin gelatin had more complicated molecular composition than that of type B gelatin (alkali-treated gelatin).
다이어트를 하고 있는 여대생들의 변비유병율과 식이섭취상태
이혜란(Hyeran Lee),신윤진(Yoonjin Shin),김양하(Yangha Kim) 한국식품영양과학회 2012 한국식품영양과학회지 Vol.41 No.12
본 연구는 다이어트가 여대생들의 변비유병율에 미치는 영향 및 관련요인을 조사하고자 수행되었다. 다이어트 유무에 따라 대조군 116명과 다이어트군 135명으로 나누어 비교하였다. 다이어트군의 평균 신장과 체중은 161.96±4.460 cm, 53.87±6.645 kg이었으며 대조군의 경우는 161.42±4.492 cm, 52.77±7.935 kg으로 서로 유의적인 차이가 없었다. 변비유병율을 살펴보았을 때 대조군이 20.7%, 다이어트군이 61.5%로 대조군에 비해 다이어트군에서 변비유병율이 유의적으로 높게 나타났다 (p<0.001). 대조군의 열량섭취량은 1587.53±276.918 kcal인 것에 비하여, 다이어트군의 열량섭취량은 1450.47±328.94 kcal로 유의적으로 낮게 나타났다. (p<0.001). 대조군의 식이섬유 섭취량은 16.18±3.64 g, 다이어트군의 식이섬유 섭취량은 14.0±3.8 g으로 대조군에 비해 다이어트군에서 식이섬유 섭취량은 유의적으로 낮게 섭취하였다(p<0.001). 대조군의 수분 섭취량은 637.9±149.7 g, 다이어트군에서 수분 섭취량은 595.6±173.3 g으로 다이어트군에서 유의적으로 낮게 섭취하는 것으로 나타났다(p<0.05). 대조군에 비하여 다이어트군에서 단백질, 칼슘, 인, 철분, 나트륨 등의 섭취가 적었다(p<0.05). 변비유병율은 식습관점수, 운동생활습관점수, 식이섬유의 섭취, 수분섭취의 세가지 항목에서 유의적인 음의 상관관계를 나타내었다(p<0.05, p<0.001). 이와 같이 본 연구에서는 다이어트를 하는 여대생에서 변비유병율이 높게 나타났으며 변비유병율을 높이는 관련 요인으로 식이섬유와 수분의 섭취가 확인되었다. This study was conducted to investigate the effects of diet on the nutritional status and constipation rate of female college students. A total of 251 female college students living in Gyeonggi province participated in this study. Dietary intake was ascertained from a 3-day dietary record, including 2 weekdays and 1 weekend day. Anthropometrics, general characteristics, diet experiences, dietary habits and prevalence of constipation were analyzed using a questionnaire. The subjects were divided into two groups, a control group (n=165, 46.2%) and a diet group (n=135, 53.8%). There was no significant difference in age, height, weight or BMI between groups. The prevalence of constipation was higher in the diet group than the control group. The intakes of energy, dietary fiber and water of the diet group were significantly lower than those of the control group. Correlation analysis revealed that the prevalence of constipation was negatively associated with exercise score, dietary fiber intake and water intake. It is postulated that dietary habits might be important factors contributing to constipation. Accordingly, nutrition education aimed to improve intakes of fiber and water may be necessary during weight control periods.