서울굿의 불사상 연구 : 상차림을 중심으로

도완녀(Do Wannyeo) 한국역사민속학회 2021 역사민속학 Vol.- No.60

이 글은 현재 굿당에 진설된 불사상을 연구대상으로 한다. 불사상은 불사거리의 천신을 대접하는 상이다. 불사상은 신에 대한 감사와 소원을 담은 개별음식이 모여서 하나의 상차림을 형성하였으며, 일정한 상차림의 규범을 가지고 진설되었다. 개별음식의 상징은 무속의 세계관이 구체적으로 표현되는 물질문화라는 것을 확인할 수 있었다. 먼저 서울굿 불사상 개별음식의 전형을 탐색하여 전개될 불사상 상차림의 공통점과 차이점을 제시하는 근거로 삼았다. 다음으로는 서울굿 불사상의 종류를 유형별 불사상, 절기별 불사상, 당주무당에 따른 불사상으로 나누어 연구하였다. 서울굿 상차림의 선행연구가, 불사상 상차림의 종류나 목적에 따라, 절기에 따라, 당주무당의 입장에 따라 상차림의 변화가 있음에도 불구하고 음식의 상관성에 천착하는 연구는 미흡하였다. 서울굿 전체 제물 준비나 진설의 의미를 살피기는 하였지만, 유형에 따라, 절기에 따라 올리는 제물의 실제적인 의미를 명확히 제시한 것은 아니기 때문이다. 더욱이 굿을 연행하는 공간이 가정집에서 굿당으로 변화함에 따른 제물 준비나 진설, 즉 상차림이 조금씩 변화하고 있으므로 이러한 점도 충실히 반영하였다. 이상에서 살펴본 서울굿 상차림의 특징은 전통을 훼손하지 않았고 둘째로는 절기음식인 세시음식을 전승하였다. 셋째로는 당주 무당의 입장을 고려하거나 굿당의 구조 변화를 반영하였다. 이러한 서울굿 불사상의 상차림에는 역사학적 · 민속학적 의미가 담겨있다. 이 연구를 통하여 불사상의 상차림에서는 과거와 현재의 상차림이 혼재되고 있거나 변화되는 모습이 있었다. 그리고 몇 가지 음식을 이해하는 개념 정리의 필요성이 제기되었다. 또한 선행연구에서 보이는 음식 명칭의 표준화가 시급하였으므로 같은 음식을 다양하게 표현하는 것에서 통일화된 명칭으로 규정할 필요가 있었다. 불사상은 음식을 통한 신의 현현과 신과 인간이 소통하고 공감함을 보여주었다. 공생하고 공존하며 신과 인간이 상호관계를 유지하여 굿의 목적을 달성할 수 있다는 믿음이 있었다. 불사상의 상차림이나 개별음식은 무속의 신념체계가 구체적으로 표현되는 하나의 방식으로 이해되었으며, 한국무속의 종교관과 일반 민중들의 신념과 음식문화의 공감이 어우러져 있었다. 따라서 불사상을 비롯한 무속의 의례음식은, 무속적 사고의 구조를 확인할 수 있는 가장 중요한 연구주제 중 하나라는 것이 확인되었다. This study examined the table of Bulsa currently installed in gutdang. The table of Bulsa refers to a table treating a heavenly deity of a Bulsageori. The table of Bulsa forms a table setting by gathering individual foods containing appreciation and wishes to the gods. It has been set up with a certain table setting standard. It was confirmed that the symbol of individual food was a material culture that expressed the worldview of shamanism concretely. This study divided the table of Bulsa into the table of Bulsa of Seoul-gut for the living and the table of Bulsa of Seoul-gut for the dead according to the Seoul-gut type. Bangmangi-Rice Cake(방망이떡) was the most distinctive feature of the table of Bulsa. It was also found that the table settings of the past and the present were mixed or changed. It was also needed to define several concepts. The location and number of conical hats, considered to be the body of Bulsa, were unclear. Moreover, there was a disagreement with the number of baekseolgi (two or three). They need to be studied further. It is because baekseolgi can be considered as an indicator food of the table of Bulsa. The table of Bulsa refers to the manifestation of a god through food, and a god and human beings communicate and empathize through it. There is a belief that the purpose of the gut can be achieved by reconciling with the gods to resolve conflicts and maintaining mutual relations for a symbiotic relationship and coexistence. was understood that the table setting or individual food of the table of Bulsa were ways of expressing the belief system of shamanism concretely. The religious view of Korean shamanism, the beliefs of the general people, and the sympathy of the food culture coexisted in it. Consequently, the ritual food of shamanism is the most important topic to study that can confirm the structure of shamanic thinking.

In vitro 실험에서 검정콩 안토시아닌 조추출물의 효능 분석

이혜정,도완녀,김용호 한국작물학회 2010 한국작물학회지 Vol.55 No.1

검정콩 종피에 함유된 안토시아닌의 항산화 및 항염증 효과를 분석하였다. 메탄올로 추출된 검정콩의 안토시아닌 조추출물은 0.01%에서 0.5% 범위에서 농도 의존적으로 SOD활성을 증가시켰으며 0.5%에서 superoxide radical을 100% 소거시키는 결과를 관찰할 수 있었다. 또한 RAW 264.7 세포를 배양한 후, 세포 배양액에 LPS와 농도별 안토시아닌 추출물을 가한 결과, 안토시아닌 추출물을 0.001%, 0.01%, 0.02% 농도로 각각 처리했을 때 LPS에 의해 증가된 NO의 생산이 농도 의존적으로 감소하는 결과를 보였다. 따라서 검정콩 안토시아닌 추출물의 항산화능 및 항염증효과를 가늠할 수 있었다. 그러나 안토시아닌 조추출물은 DDT 시험에 의해서는 S. aureus, E. coli, C. albicans, A. niger에 대해서 10%의 농도에서도 항균력을 보이지 않았다. This study was carried out to investigate the antioxidative and anti-inflammatory activity of crude anthocyanin compounds extracted from black soybean. The crude anthocyanin compounds were extracted with 80% methanol and concentrated to powder. The most abundant compound isolated from the extract was C3G(cyanidin-3-glucoside). The superoxide dismutase (SOD) assay was conducted to assess the antioxidative activity of the crude extract. SOD, which catalyzes the dismutation of the superoxide anion into hydrogen peroxide and molecular oxygen, is one of the most important antioxidative enzymes. The black soybean anthocyanin extracts inhibited more than 90% of the superoxide radical at a concentration of 0.1% and 100% at a concentration of 0.5%, indicating that this extract displayed excellent antioxidative activity. To assess the anti-inflammatory activity of the extract, a NO(Nitric oxide) production assay in RAW 264.7 cells was performed. NO is an important physiological messenger and effector molecule in many biological systems, including immunological, neuronal and cardiovascular tissues. In this assay, the anthocyanin extracts showed a high anti-inflammatory potential, where the inhibitory potency for NO production was similar to the positive control, particularly for EGCG(epigallocatechin-3-gallate), which is known to have excellent anti-inflammatory activity. Thus, it can be concluded that the anthocyanin extracts from black soybean have distinctive pharmaceutical activities and may be used as an excellent source materials to supplement the health benefits of various food products.

율무, 보리, 미강 유기용매 추출물의 항산화능과 포도당 및 지방산 대사에 미치는 영향

박태식 ( Tae Sik Park ),이수연 ( Su Yeon Lee ),김현진 ( Hyun Jin Kim ),김경탁 ( Kyung Tack Kim ),김영준 ( Young Jun Kim ),정인혜 ( In Hye Jeong ),도완녀 ( Wan Nyo Do ),이혜정 ( Hye Jeong Lee ) 한국식품영양학회 2009 韓國食品營養學會誌 Vol.22 No.3

Adlay, barley and rice bran were extracted using various concentrations of methanol(10% and 80%) and chloroform: methanol(2:1) to examine the biological activities of these raw grains. Extraction with 80% methanol resulted in high Vitamin C Equivalent Antioxidant Capacity(VCEAC), in the order of barley>rice bran>adlay, as determined by DPPH and ABTS assays. In addition, the extracts of adlay and rice bran showed high cellular antioxidant activity in HepG2 cells possibly due to the presence of polyphenol glycosides in these grains. We examined the expression of glucose/fatty acid metabolizing genes in differentiated 3T3-L1 adipocyte cells. Glut1 was downregulated after treatment with rice bran and no changes in the expression of Glut4 was observed. In contrast, genes involved in fatty acid metabolism, CD36 and aP2, were upregulated. Since these physiological changes were matched with peroxisome proliferator activating receptor γ(PPAR γ) agonism, we suggest that the extracts from adlay, barley and rice bran may play preventive roles against aging and diabetes via antioxidant activity and increased uptake of fatty acids by adipocytes.

추출조건과 첨가물에 따른 검정콩의 안토시아닌 함량과 색소 안정성

이혜정 ( Hye Jeong Lee ),최은영 ( Eun Young Choi ),심영자 ( Young Ja Sim ),김옥선 ( Ok Sun Kim ),유호정 ( Ho Jung Yoo ),도완녀 ( Wan Nyeo Do ),김용호 ( Yong Ho Kim ) 한국식품영양학회 2009 韓國食品營養學會誌 Vol.22 No.1

The purpose of this study was to analyze the anthocyanin contents of black soybean crude extracts derived using a countercurrent system and to compare the effects of stabilizers(β-cyclodextrin, maltodextrin) and sugars(sucrose, maltose) on the color deterioration of the anthocyanin. When the extraction process was kept at 100℃ for 120~180 min, only C3G (cyanidin-3-glucoside) was detected in the water extract. The C3G contents in the water extracts acquired at 8℃, 60℃, and 80℃ were 2.38 ppm, 1.73 ppm, and 1.73 ppm, respectively. Sucrose and maltose retarded color deterioration of the crude pigment extract by the countercurrent method with methanol. Finally, the additions of maltodextrin or β-cyclodextrin did not retard thermal color deterioration of the black soybean crude pigment extract.

율무 청국장 분말과 밀겨 분말을 활용한 아메리칸 쿠키의 항산화 활성과 품질 특성

이혜정 ( Hye Jeong Lee ),박희옥 ( Hee Ok Pak ),장재선 ( Jae Seon Jang ),김성수 ( Sung Su Kim ),한찬규 ( Chan Kyu Han ),오재복 ( Jae Bok Oh ),도완녀 ( Wan Yeo Do ) 한국식품영양학회 2011 韓國食品營養學會誌 Vol.24 No.1

Job`s tears(Coix lachryma-jobi L.) chungkukjang powder and wheat bran powder were added to American cookies for practical use as healthy compounds. We examined the antioxidant activity and quality characteristics of cookies prepared with different amounts(as ratios of 10%, 20%, 25% to the flour quantity) of Job`s tears chungkukjang & wheat bran powder. The antioxidant activity was estimated by DPPH free radical scavenging activity, the total phenolic compounds content and flavonoid content in Job`s tears chungkukjang & wheat bran powder and cookies. The quality characteristics of Job`s tears chungkukjang & wheat bran powder American cookie were estimated in terms of bulk density, pH of the dough, spread ratio, color, texture profile analysis, proximate composition, and sensory evaluations. While the spread ratio and the total polyphenol contents, flavonoid contents and DPPH free radical scavenging activity of cookies significantly increased, pH, hardness and L value of the cookies decreased with increasing Job`s tears chungkukjang & wheat bran powder(p<0.01). The consumer acceptability score for the 10~20% Job`s tears chungkukjang & wheat bran powder American cookie ranked significantly(p<0.05) higher than those of the other groups in texture andoverall preference. This suggests that Job`s tears chungkukjang and wheat bran powder are good ingredient candidates for increasing consumer acceptability and functionality of cookies.