논문편 : 학령기 아동의 도시락 영양섭취실태에 관한 연구 - 서울 K 국민학교를 중심으로 -

이보경,마수경,장유경 ( Bo Kyung Lee,Soo Kyung Ma,Yu Kyung Jang ) 대한가정학회 1988 Family and Environment Research Vol.26 No.4

터미널용 SDLC-PAD 및 제어시스템의 구현

이보경(Lee, Bo Kyung),성영철(Sung, Young Chul),안병영(Ahn, Byong Young) 한국통신학회 1990 한국통신학회 학술대회논문집 Vol.1990 No.8

폐경 후 여성의 지방산 섭취실태와 혈청 지질농도와의 관련성

이보경(Lee Bo Kyung),장유경(Chang Yu Kyung) 韓國營養學會 1999 Journal of Nutrition and Health Vol.32 No.4

Staurosporine에 의해 분화된 망막신경절세포에서 산화 스트레스 유도 세포사멸에 대한 차조기 추출물의 보호 효능

이보경(Bo Kyung Lee),최리라(Lira Choe),이지인(Ji In Lee),이두이(Doo Yi Lee),장선영(Sun-Young Chang),김소희(So Hee Kim),정이숙(Yi-Sook Jung) 한국식품영양과학회 2017 한국식품영양과학회지 Vol.46 No.2

본 연구에서는 산화적 스트레스로 유도한 시신경 세포사멸에 대한 차조기 물 추출물(PFE)의 효과를 확인하였다. Staurosporine으로 분화된 ssdRGC-5 세포에 buthionine과 glutamate(B/G)로 산화적 스트레스를 유도하였으며, LDH release assay, MTT reduction assay를 통하여 PFE가 농도의존적으로 B/G에 의한 세포사멸을 억제함을 관찰하였다. 세포사멸의 기전을 연구하기 위해 caspase 활성, 세포 내 ROS 생성량, 세포고사 관련 단백질 발현을 관찰한 결과, B/G에 의해 증가한 ROS 생성량, caspase 활성을 PFE가 억제하였고, 세포질로 방출된 cytochrome c와 미토콘드리아로 이동한 Bax도 감소함을 확인하였다. 이상의 결과로부터 차조기는 산화적 스트레스로 유도된 시신경 세포사멸 과정에서 항산화 효과와 미토콘드리아성 세포사멸을 완화함으로써 세포 보호 작용을 나타냄을 확인하였다. In this study, we examined the effect of Perilla frutescens extract (PFE) on oxidative stress-induced cell death in RGC-5 cell lines. Staurosporine-differentiated RGC-5 (ssdRGC-5) cells obtained by treating RGC-5 cells with 1 μM staurosporine were incubated with PFE for 30 min and then exposed to buthionine sulfoximine plus glutamate (B/G) for 20 h. Cell death was detected using lactate dehydrogenase release assay and 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide reduction assay. To investigate the mechanism underlying cell death, we determined caspase-3 activity, level of reactive oxygen species (ROS) formation, and expression levels of cytoplasmic cytochrome c and mitochondrial Bax. Treatment of ssdRGC-5 cells with B/G increased intracellular ROS and induced apoptosis with increasing caspase-3 activity. PFE rescued ssdRGC-5 cells from oxidative stress-induced cell death by inhibiting intracellular ROS production and caspase-3 activation and regulating apoptosis-related proteins such as cytochrome c and Bax. These findings suggest that PFE may have a beneficial neuroprotective effect against oxidative stress-induced apoptotic death in ssdRGC-5 cells.

e-Book의 현황 연구

이보경(Lee, Bo Kyung),노승관(No, Seung Kwan) 한국디지털디자인협의회 2014 (사)한국디지털디자인협의회 conference Vol.2014 No.5

전문대 여학생의 흡연실태에 관한 조사연구

이보경 ( Bo-kyung Lee ),한상찬 ( Sang-chan Han ) 한국고등직업교육학회 2002 한국고등직업교육학회논문집 Vol.3 No.2

This study was designed to investigate the status of smoking in Y college female students. The percentage of smoking experience was 28.5%, and quantity of smoking was 1 ~2 cigarettes per month(9.4%), 1 ~2 cigarettes per week(6.3%), 5 cigarettes and less per day(17.5%), 6 ~10 cigarettes per day(19.6%), 11 ~20 cigarettes per day(9.9%), 21 cigarettes and more per day(3.4%). The beginning time of smoking was high school(38.1%),middle school(29.5%),college(18.8%),elementary school or before(5.7%). The place of smoking was the restroom of college(43.6%),cafe or bar(27.1%), home(6.4%), street or every else where(6.0%),billiard room or personal computer room(1.1%). The reason of smoking was habit(41.4%), dissolution of stress(17.7%), fashion or curiosity(7.1%). The percentage of the subjects who wanted to stop smoking was 75.9%. They wanted to stop smoking for health(71.8%), pregnancy and deli very (7.9%), skin(3.0%), and because of negative social consciousness about female's smoking(1.0%), parents' opposition to daughter's smoking(0.5%). The earlier time to begin smoking, the more quantity to smoke(p<0.001), and in the case of habitual smoking, the quantity of smoking was more(p<0.001).

씨앗의 혼입이 Black Raspberry 발효주의 화학적 특성에 미치는 영향

이보경(Bo-Kyung Lee),신혜현(Hye-Hyun Shin),정지현(Ji-Hyun Jung),황금택(Keum Taek Hwang),김태영(Tae-Young Kim) 한국식품영양과학회 2009 한국식품영양과학회지 Vol.38 No.5

Black raspberry의 씨앗을 즙에 포함하여 발효주를 제조한 후 화학적 특성을 분석하여 씨앗을 활용한 새로운 과일주의 개발 가능성을 검토하였다. pH는 발효 초기에 감소하였다가 완료 시점일까지 증가하는 경향을 보였고, 산도는 발효초기에 증가하여 완료시점까지 변화가 없었으며, pH와 산도 모두 제조법에 따른 차이는 없었다. 발효가 진행될수록 당함량은 감소하고 알코올 함량은 증가하였으며, 제조법에 따른 차이는 없었다. L<SUP>*</SUP>, a<SUP>*</SUP>, b<SUP>*</SUP> 값은 12일까지 증가하는 경향을 보이다가 이후에는 감소하거나 변화가 없었으며, 씨앗을 포함하여 발효한 것이 낮은 경향을 보였으나 유의적이진 않았다. Monomeric anthocyanin과 polyphenol 함량은 발효가 진행될수록 감소하는 경향을 보였으며, monomeric anthocyanin 함량은 제조법에 따른 차이가 없었고, polyphenol 함량은 유의적이진 않지만 씨앗을 포함하여 발효시킨 것이 높게 나타났다. 휘발성 성분 중에는 알코올 성분들이 대부분을 차지했으며, 제조법에 따른 뚜렷한 차이를 보이지 않았다. 관능평가 결과, 색, 향, 맛에 대한 기호도와 종합적인 기호도 모두 두 발효주 간의 차이는 없었다. 씨앗을 포함한 black raspberry 발효주가 과즙액만을 이용한 발효주에 비하여 polyphenol 함량이 다소 높은 경향과 함께 발효에 따른 화학적 특성이 처리구간에 유사하였다. 따라서 씨앗을 발효 재료로 혼입하여 사용할 때 화학적 특성과 관능적 특성에 크게 영향을 주지 않으면서 씨앗에 함유되어 있는 생리활성물질의 효과를 얻을 수 있을 것으로 판단한다. Black raspberry was fermented with or without seeds. Chemical characteristics were analyzed during wine fermentation. pH of black raspberry wine decreased in the early stage of the fermentation and thereafter increased. Total acidity increased until the 4th day of fermentation with little change afterwards. Both pH and acidity were not affected by the blending of the seeds. Sugar concentration decreased and alcohol concentration increased during the fermentation, and they were not influenced by the blending of the seeds. L<SUP>*</SUP>, a<SUP>*</SUP>, and b<SUP>*</SUP> values of black raspberry wines tended to increase until the 12th day of the fermentation and decreased or little changed thereafter. L<SUP>*</SUP>, a<SUP>*</SUP>, and b<SUP>*</SUP> values of black raspberry wines made from the fruits with seeds (BRSW) were lower than those of black raspberry wines without seeds (BRW) with no significance. Monomeric anthocyanin (MA) and polyphenol contents (PC) decreased during fermentation. MA was not significantly influenced by the blending of the seeds. PC in BRSW were higher than those in BRW with no significance. Alcohols were the major volatile components, and there were no differences between alcohol compositions in the two wines. There were also no differences in color, flavor, taste and overall acceptability in sensory characteristics. Similarity in the chemical characteristics between the BRSW and BRW suggests that development of black raspberry wine with seeds blended is possible.

Black Raspberry 침출액의 Anthocyanin 및 Polyphenol 함량과 항산화능

이보경(Bo-Kyung Lee),신혜현(Hye-Hyun Shin),정지현(Ji-Hyun Jung),황금택(Keum Taek Hwang),이연숙(Yeon-Sook Lee),김태영(Tae-Young Kim) 한국식품영양과학회 2009 한국식품영양과학회지 Vol.38 No.2

Black raspberry 과실을 원형으로 사용하거나, 손으로 으깨거나, 녹즙기로 갈아서 20%, 40%, 60%, 80% ethanol에 담가(용액 900 mL 당 과실 125 g) 30, 60, 90일 동안 침출한 후 각 침출액에 대한 monomeric anthocyanin 함량, polyphenol 함량, DPPH와 ABTS free radical scavenging activity를 측정하였다. 과실의 형태와 상관없이 20% ethanol을 사용하여 침출한 경우에 monomeric anthocyanin 함량과 polyphenol 함량이 유의적으로 낮았다. 침출기간이 길어질수록 monomeric anthocyanin 함량과 polyphenol 함량이 감소하는 경향을 보였으며, 50% DPPH와 ABTS free radical scavenging activity는 20% ethanol에서 침출한 경우에 비교적 높아 항산화능이 낮았다. 이러한 연구 결과로 볼 때 black raspberry 침출 시 20% ethanol을 제외한 용매를 사용하고 과실은 으깨거나 마쇄할 필요 없이 원형 그대로 사용하는 것이 효율적이며, black raspberry의 가공 시 침출기간도 중요한 고려사항인 것으로 생각된다. Intact black raspberry fruits, which were crushed by hand or ground using a blender, were immersed in 20%, 40%, 60%, and 80% ethanol (125 g fruits per 900 mL ethanol) and exuded for 30, 60, and 90 days at room temperature. Monomeric anthocyanin contents (MAC) and polyphenol contents (PHC) of the exudates were determined measuring absorbance using a spectrophotometer. DPPH and ABTS free radical scavenging activities (50%; SC??) were determined for the antioxidant activities of the exudates. Twenty % ethanol exudates from black raspberry had significantly lower MAC and PHC regardless of the fruit types. SC?? were higher in 20% ethanol exudates, suggesting 20% ethanol exudates from black raspberry had lower antioxidant activities. MAC and PHC of the black raspberry exudates decreased with time. This study suggests that MAC and PHC in the black raspberry could be exuded more efficiently using 40% or higher concentration of ethanol and that crushing and grinding little affect exuding MAC and PHC. The exudates with higher MAC and PHC showed higher antioxidant activities.

전문대 여학생의 이성교제 실태 조사연구

이보경 ( Bo-kyung Lee ),한상찬 ( Sang-chan Han ) 한국고등직업교육학회 2001 한국고등직업교육학회논문집 Vol.2 No.2

This study was designed to investigate the status of opposite sex acquaintance in Y college female students. The time subjects had opposite sex feeling to male was elementary school(23.5%), middle school(29.7%), high school(26.2%), after graduation at high school(12.1%), college(3.9%), and the good time for opposite sex acquaintance regarded by subjects was elementary school (5.2%), middle school(12.4%), high school(40.9%), after graduation at high school(27.8%), college(11.2%), after graduation at college(0.9%), time to marry(1.1%). Percentage of the subjects experienced in opposite sex acquaintance was 80.7%, and the period of it was 1-3months(21.1%), 6moriths-lyear(12.5%), 1-3years(9.1%),more than 3years(8.5%). Forty-five percent of the subjects satisfied about opposite sex acquaintance, and fifty-eight point seven percent of the subjects answered that expense loader of opposite sex acquaintance was male friend. The earlier time to have opposite sex feeling to male, the earlier time to be regarded as good time for opposite sex acquaintance(p<0.001). And the more satisfaction degree of opposite sex acquaintance, the longer period of it(p<0.001). According to the period of opposite sex acquaintance, difficult aspects of it were different(p<0.001). In the case that male loaded the expense of opposite sex acquaintance, subjects’ satisfaction degree of it was more(p<0.001).

여대생의 체질량 지수, 허리둘레 및 운동 습관에 따른 식사다양성 평가

이보경 ( Bo Kyung Lee ),이종현 ( Jong Hyun Lee ) 한국식품영양학회 2010 韓國食品營養學會誌 Vol.23 No.4

The purpose of this study was to assess dietary variety by body mass index, waist circumference and exercise habits in 138 female university students residing in Bucheon and its adjacent area. Body mass index(BMI), waist circumference (WC) and exercise habits were assessed via a self reporting questionnaire, and a 3-day dietary recall survey was conducted by interviewing. Dietary variety was assessed by dietary diversity score(DDS), meal balance score(MBS), and dietary variety score(DVS). The average BMI, WC, DDS, MBS, and DVS were 20.7±2.59㎏/㎡, 69.3±5.03㎝, 3.87±0.57, 7.27±1.48, and 12.59±3.14, respectively. The DDS for breakfast, lunch, supper and snack were 1.80±0.92, 2.45±0.48, 2.49±0.55 and 0.53±0.52, respectively. DDS, MBS, and DVS were not significantly correlated with BMI, WC and exercise habits. However, DDS for breakfast and supper were significantly higher(p<0.05) and lower(p<0.05) respectivly in subjects who exercised regularly compared to those who did not exercise regularly. And DDS for snack was significantly higher in subjects whose awareness of health status was good or somewhat compared to those whose that was bad(p<0.05). These findings suggest that nutritional education based on female university students` eating variety and regular exercise may be required to improved dietary variety.