타히보 추출물의 흰쥐 위액분비 및 위손상에 미치는 영향

서광희 배화여자대학 1999 培花論叢 Vol.18 No.-

The effects of methanol and water extracts of Taheebo were investigated on gastric secretion, gastric lesion and ulcer in rats. Experimental gastric lesion and ulcer was produced in rats using the following methods: HCIㆍaspirin-induced lesion, HCIㆍethanol-induced lesion, indomethacin-induced ulcer and water-immersion stress ulcer model. In addition, the am ount of gastric secretion in pylorus-ligated rats for 4 hours was determined. Water extract s of Taheebo significantly inhibited HCIㆍaspirin-induced gastric lesion at 1000㎎/㎏, po in rats. Likewise, Water extracts of Taheebo caused significant inhibition of indomethacin-induced ulcer at oral dose of 1000㎎/㎏. The lesion induced by HCIㆍehtanol was significantly reduced by both water and methanol extracts of Taheebo. It also showed significant anti ulcer activity in water-immersion stress ulcer, respectively. In gastric secretion experiments, methanol extracts of Taheebo also showed siginificant inhibition of gastric juice secretion, acidity and acid output at doses 500 and 1000㎎/㎏. These results may suggest that Taheebo shows antigastritic and antiulcerative action in rats in part by the inhibition of gastric juice secretion and acidity.

흰쥐 위점막 손상에 대한 가공마늘의 효과

徐光姬 배화여자대학 1993 培花論叢 Vol.11-12 No.-

This research study was designed to investigate the effects of Garlic Jang A Jii, a popular processed food for Korean was given of HCI-ethanol in rats as experimental Model. The research method was undertaken to find out the participation of sulfhydryl in the protective mechanism. Results and conclusions can be summarized as follows: (1) Oral administration of HCI-ethanol to fasted rats produced extensive necrosis in the gastric mucosa. Pretreatment with garlic juice and 3 weeks stored Garlic Jang A Jii juice prevented such necrosis and the effects were dose-dependent. The effects of garlic Jang A Jii juice comparing with raw garlic juice were reduced but statistically significant differences were not found. (2) 5 week-stored Garlic Jang A Jii juice was inhibited the formation of gastric mucosal injury. Comparing with garlic Jang A Jii for 3 weeks, while garlic Jang A Jii juice and 1:10 diluted garlic Jang A Jii Juice did not show significant shifts but the effects of 1:100 diluted garlic Jang A Jii juice was decreased. (3) Oral administration of diallyl disulfide prevented the gastric mucosa injury whereas sulfhydryl blockers such as N-ethylmaleimide and indomethacin was decreased on gastric mucosa protective effect. (4) The content of diallyl disulfide was 1.41㎎% in raw garlic, 0.96㎎% in garlic Jang A Jii for 3 weeks, 0.49 ㎎% in garlic Jang A Jii for 5 weeks. The content of diallyl disulfide was gradually reduced according to the elapse of storage period. The findings of the present experiment suggest that garlic Jang A Jii showed the protective effects on gastric mucosa injury. The mechanism may be associated with sulfhydryl of garlic.

한방기능성 음료제조 및 섭취에 의한 흰쥐의 간손상과 항피로에 미치는 영향

서광희 배화여자대학 2002 培花論叢 Vol.21 No.-

The production of the oriental functional beverage is aimed at finding its effect on the liver damage of CCl₄-treated rats and antifatigue swimming- treated mice. Different kinds of herb medicine ingredients were combined to achieve the balance between Yin and Yang. They were grouped according to their respective characteristics and extracted by heat. Then they were. combined and produced following the most effective mixture ratio. The beverage produced by this way consisted mainly of water, sugar, mineral, protein and fiber were partially contained. Among the minerals, the proportion of calcium, potassium, magnesium was high and iron was also contained. The CCl₄-treated group showed markedly increased activities of GPT, GOT, γ-GT, but those levels were 16.3% and 37,4%, 13.3% and 23.4%. 12.4%, 27.9%, which show significant decrease by the pretreatment of beverage group(1 pack, 2pack) compared to CCl₄-treated group. The antifatigue effect of beverage group's(1pack, 2pack) swimming-treated mice was 47%, 38.3%, which is significant compared to 40% increase of the control group. These results suggest that beverage group is believed to have a possible protective effect for CCl₄induced hepatotoxicity in rat and antifatigue effect in mice

주생활 영역 교수 · 학습의 실제 - 탐구 훈련 수업 모델 적용 -

서광희 한국가정과교육학회 1993 한국가정과교육학회 학술대회 Vol.1993 No.-

Fusarium solani sw3-2에 의하여 생산된 지질조성에 관한 연구

서광희 배화여자대학 1990 培花論叢 Vol.9 No.-

배양기일 온도 및 질소원을 달리하여 Fusarium solani sw 3-2를 배양하여 얻은 균체중 지질의 극성, 비극성 지질의 분리 정량, 비극성 지질의 조성 및 지방산을 검토한 결과는 다음과 같다. 1. 지질 생산량은 질소원으로 urea , 배양온도 20℃ 배양기일 21일에서 최고량을 나타내었으며 이때의 균체량 및 지질함량은 각각 2.51g/100ml, 29.31%이었다. 2. 최적 조건에서 생성된 Fusarium solani sw 3-2가 생산한 지질은 극성 지질이 40.32% 비극성 지질이 59.68%이었으며 배양기일이 경과하고배양온도가 높아질수록 비극성 지질의 함량은 감소하고 극성 지질의 함량은 증가하였으며 질소원으로는 potassium nitrate를 사용했을때 비극성 지질의 함량이 가장 높았다. 3. 비극성 지질조성은 Free sterol이 8.33%, free fatty acid 18.6%, triglyceride 47.94%, esterified 25.13%로 이루어졌으며 주성분은 triglyceride이였다. 배양기일이 경과하고 배양온도가 높아질수록 triglyceride양은 감소하며 free fatty sterol 양은 증가하였고 질소원으로 sodium nitrate를 사용한 경우 triglyceride양이 가장 높았다. 4. 지방산 조성은 주로 palmitic acid 21.11%, stearic acid 1.06%, oleic acid 14.18%, linoleic acid 63.65%로 구성 되었으며 이중에서 linoleic acid함량이 가장 높았다. 한편 배양기일이 경과할수록 불포화 지방산 함량은 감소되었으며 배양온도에 따른 불포화 지방산 함량은 최적온도인 20℃에서 가장 높았고 질소원으로는 sodium nitrate를 사용한 경우 가장 높았다. Effects of incubation period, temperature, nitrogen sources on the chemical characteristics, polar and nonpolar lipid fractions, the components of nonpolar lipid and the fatty acid components of lipid produced by Fusarium soland sw 3-2 were investigated. The results were summerized as follows; 1. Maximum of the felt weight and lipid content was to be cultivate on the medium containing urea as the nitrogen source for 21 days at 20℃. Under this condition the felt weight was 2.51g and the lipid content was 29.31% per every 100ml medium. 2. The lipid fractions which produced by Fusarium solani sw 3-2 on the optimum condition were composed of 40.32% polar lipid and 59.67% nonpolar lipid. The content of nonpolar lipid was decreased when it grew for a longer incubation period and at a higher temperature, whereas the content of polar lipid was increased. The content of nonpolar lipid was the most on the medium containing potassium nitrate as the nitrogen source. 3. The components of nonpolar lipid were 8.33% of free sterol. 18.60% of free fatty acid, 47.9% of triglyceride, 25.31% of esterified sterol. The major component of nonpolar lipid was triglyceride, and the content of triglyceride was decreased when it grew for a longer incubation period and at a higher temperature, whereas the content of free fatty acids was increased. The content of triglyceride was the most on the medium containing sodium nitrate as the nitrogen source. 4. The fatty acid components of the total lipid were 21.11% of palmitic acid, 0.06% of stearic acid, 14.18% oleic acid, 63.15% linoleic acid. The major component of the fatty acid was linoleic acid and the content of unsaturated fatty acid was decreased when it grew for a longer incubation period. The content of unsturated fatty acid was the most at 20℃. The content of unsaturated fatty acid was the most on the medium containing sodium nitrate as the nitrogen source.

타히보 추출물의 흰쥐 위액 분비 및 위 손상에 미치는 영향

서광희 한국식품영양학회 1997 韓國食品營養學會誌 Vol.10 No.3

Taheebo의 물 추출물 및 methanol 추출물이 위액분비 및 위염, 위궤양에 미치는 영향에 대하여 검토한 바, 다음과 같은 결과를 얻었다. 1. Shay 기초위액 분비에 대하여 Taheebo methanol 추출물은 위액 분비량 감소, pH의 증가, 산도의 감소를 가져왔다. 2. 염산·aspirin 유발 위염에 대하여 Taheebo 물 추출물 1,000㎎/㎏의 투여는 위점막 손상을 유의적으로 억제하였다. 3. 염산·ethanol 유발 위염에 대하여 Taheebo 물 추출물과 methanol 추출물 모두 위손상지수가 유의적으로 감소하여, 뚜렷한 억제효과를 보였고, 이는 용량 의존적으로 나타났다. 4. Indomethacin으로 유발시킨 위궤양에 대하여는 Taheebo 물 추출물 1,000mg/kg 투여시에만 유의적인 억제효과를 나타내었다. 5. 구속수침 스트레스 유발 위궤양에 대하여 Taheebo 물 추출물 및 methanol 추출물 모두에서 유의적으로 궤양지수를 감소시켜 탁월한 억제효과를 보였다. 이상의 결과로 볼 때, Taheebo는 흰쥐의 위염 및 위궤양에 유효하다는 것을 인정할 수 있었다. The effects of methanol and water extracts of Taheebo were investigated on gastric secretion, gastric lesion and ulcer in rats. Experimental gastric lesion and ulcer was produced in rats using the following methods : HCl·aspirin-induced lesion, HCl·ethanol-induced lesion, indomethacin-induced ulcer and water-immersion stress ulcer model. In addition, the amount of gastric secretion in pylorus-ligated rats for 4 hours was determined. Water extracts of Taheebo significantly inhibited HCl·aspirin-induced gastric lesion at 1,000㎎/㎏, po in rats. Likewise, Water extracts of Taheebo caused significant inhibition of indomethacin-induced ulcer at oral does of 1,000㎎/㎏. The lesion induced by HCl·ehtanol was significantly reduced by both water and methanol extracts of Taheebo. It also showed significant antiulcer activity in water-immersion stress ulcer, respectively. In gastric secretion experiments, methanol extracts of Taheebo also showed siginificant inhibition of gastric juice secretion, acidity and acid output at doses 500 and 1,000㎎/㎏. These results may suggest that Taheebo shows antigastritic and antiulcerative action in rats in part by the inhibition of gastric juice secretion and acidity.

한방 기능성 음료분석 및 섭취후 흰쥐의 혈중 알코올 농도에 관한 연구

서광희,김성연 한국식품영양학회 2001 韓國食品營養學會誌 Vol.14 No.3

The production results of the oriental functional beverage, which is aimed at reducing the alcohol concentration in blood, are as follows. Different kinds of herb medicine ingredients were combined to achieve the balance between Yin and Yang. They were grouped according to their respective characteristics and extracted by heat. Then they were combined and produced following the most effective mixture ratio. The drink produced by this way consisted mainly of water. Sugar, mineral, protein and fiber were partially contained. Among the minerals, the proportion of calcium, potassium, magnesium was high and iron was also contained. This drink turned out to be effective in reducing the alcohol concentration in blood within a very short time when it was taken once after drinking and taken again 30 minutes later, which would double the dosage. This result shows that development of such a functional beverage using the herbal medicine. At the same time it will play an important part in reducing the alcohol concentrate in blood after drinking liquors.

농촌부부의 배우자역할평가와 결혼만족도

서광희,조병은 ( Kwang Hee Suh,Byung Eun Cho ) 대한가정학회 1993 Human Ecology Research(HER) Vol.31 No.1

흰쥐 위점막 손상에 대한 가공마늘의 효과

서광희 한국식품영양학회 1994 韓國食品營養學會誌 Vol.7 No.3

가공식품으로 많이 애용하는 마늘 장아찌가 생마늘과 같이 위점막 손상을 방비하는지를 조사하였고, 아울러 이들의 보호기전에 SH기가 관여하는지를 알고자 본 연구를 실시하였던 바 다음과 같은 결과를 얻었다. HCl-ethanol(약 60% ethanol에 15mM HCl을 함유)을 공복상태의 흰쥐에 투여하였더니 검고 붉은 선상의 괴사와 출혈을 보였다. 그러나 생마늘과 3주 된 마늘 장아찌을 투여한 군에서는 괴사가 방지되었고, 효과는 용량에 비례하였다. 3주 경과된 마늘 장아찌가 생마늘과의 효과를 비교해 볼 때 감소하였으나 유기적인 변화는 없는 것으로 나타났다. 담근지 5주 된 마늘장아찌를 투여한 군에서도 억제효과가 나타났으나 3주된 마늘 장아찌와 비교해 볼 때 원액과 1:10 희석액에서는 큰 차이가 없었으나 1 : 100희석액에서는 작용효과가 감소하는 것으로 나타났다. Diallyl disulfide 만 투여한 군에 비하여 SH차단계인 N-ethylmaleimide와 indomethacin를 각각 투여한 군에서는 위점막 보호효과가 감소하였다. Diallyl disulflde 함량은 생마늘에서 1.40㎎%이었던 것이 저장기간이 경과함에 따라 서서히 감소하여 3주에는 0.96㎎%, 5주에는 0.49㎎%로 감소하였다. 이상의 결과로 부터 마늘 장아찌도 횐쥐의 위점막 손상에 대한 보호작용이 있으며 그 기전은 마늘의 SH기가 관여하는 듯하였다. This study was designed to investigate the effects of Garlic Jang A Jii, a popular processed food for Korean was given of HCl-ethanol in rats as experimental Model. Oral administration HCl-ethanol to fasted rats produced extensive necrosis in the gastric mucosa. Pretreatment with garlic juice and 3 week stored Garlic Jang A Jii juice prevented such necrosis and the effects were dose-dependent. The effects of garlic Jang A Jii juice comparing with raw garlic juice were reduced but statiscally significant differences were not found. 5 week -stored Garlic Jang A Jii was inhibited the formation of gastric mucosal injury. Comparing with garlic Jang A Jii for 3 weeks, while garlic Jang A Jii juice and 1 : 10 diluted garlic Jang A Jii juice did not show significant shifts but the effects of 1 : 100 diluted garlic Jang A Jii was decreased. Oral administration of disulfide prevented the gastric mucosa injury whereas sulfhydryl blockers such as N-ethylmaleimie and indomethacin was decreased on gastric mucosa protective effect. The content of diallyl disulfide was 1.41㎎% in raw garlic, 0.96㎎% in garlic Jang A Jii for 3 weeks. The content of diallyl disulfide was gradually reduced according to the elapse of storage period.

상황유 및 일반 식용유의 가열 산화에 대한 산화 안정성

徐光姬 培花女子大學 2009 培花論叢 Vol.28 No.-

The purpose of this study was to develop the sangwhang oil as functional food by making fermented sangwhang mushroom powder. The summarized as follows The moisture content of sangwhang mushroom powder was 14.66%, crude fat, Protein, and ash 1.58%, 6.86%, 3.33% respectively. The mineral content of sangwhang mushroom powder were 892.67mg% of Ca, 246.52mg% of Mg, 78.90mg% of Fe, 46.87mg% of K. Among the mineral the proportion of Ca, Mg, Fe was high. The amino acid composion of Sangwhang mushroom powder Arg, His, Asp, Glu was high. The content of oleic acid, Palmitic acid in sangwhang-com oil were higher than corn oil. The oxidative stability of four sangwhang oi1s(sangwhang-soybean, sangwhang-com, sangwhang-olive, sangwhang-rapeseed) and four domestic oils(soybean, corn, olive, rapeseed) in thermal oxidation wad determined by acid value(AV), peroxide value(POV). When the eight oils(were incubated at 180℃ ± 2℃ for 72 hours, AV of the sangwhang oils(sangwhang-soybean, sangwhang-com, sangwhang-olive, Sangwhang-rapeseed) and domestic oils(soybean, com, olive, rapeseed) increased up to 0.95, 0.90, 1.88, 0.96, 0.97, 0.92, 2.13, 0.76, POV of the sangwhang oils(sangwhang-soybean, sangwhang-com, sangwhang-olive, sangwhang-rapeseed) and domestic oils(soybean, com, olive, rapeseed) increased up to 24hours and then decreased. The highest POV of the sangwhangoils (sangwhang-soybean, sangwhang-com, sangwhang-olive, sangwhang-rapeseed) and domestic oils(soybean, com, olive, rapeseed) were detected 2.30, 2.75, 2.55, 2.76, 7.59, 7.28, 1.85, 3.65. Sangwhang oils showed more stable than domestic oils. The oxidative stability of eight oils was the highest sangwhang-oilve oils.