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평생 흡연량이 대사증후군과 개별 대사증후군 인자에 미치는 영향
이홍열 ( Hong Yeol Lee ),정윤희 ( Yoon-hee Chung ),이원복 ( Won Bok Lee ) 중앙대학교 의학연구소 2017 中央醫大誌 Vol.42 No.1
Smoking is related to an increased risk for cardiovascular disease and malignant disease. Moreover, smoking may be considered as an important modifiable risk factor for metabolic syndrome. To date, the relationship between cigarette smoking amounts and metabolic syndrome has not been studied in depth. This study aimed to explore the association between cigarette smoking amounts, metabolic syndrome and its components among Korean population. Study subjects were 2,428 participants from the Sixth Korean National Health and Nutrition Examination Surveys (2016). Demographic and lifestyle characteristics, including smoking status, were gathered from a self-reported questionnaire. Anthropometric measurements and biochemical studies were conducted. The metabolic syndrome was defined according to the revised NCEP-ATP III criteria. Logistic regression models were used to estimate an association between smoking amounts and metabolic syndrome and its components with an adjustment for educational level, income, alcohol consumption, physical activity, body mass index (BMI) and age. Metabolic syndrome was significantly more prevalent in current smokers (0<PY<20: 28.1%, PY≥20: 49.6%) and former smokers (0<PY<20: 32.5%, PY ≥20: 46.6%) than never smokers (25.6%). After adjustment for educational level, income, alcohol consumption, physical activity, BMI, age, the odds ratio for metabolic syndrome in current smokers who were 0<PY<20, PY≥20 smokers was 1.37 (95% CI, 1.02~1.85) and 2.14 (95% CI, 1.58~2.90), respectively, compared with nonsmokers. Adjusted odds ratio for metabolic syndrome in former smokers who were 0<PY<20, PY≥20 smokers was 1.20 (95% CI, 0.91~1.57) and 1.75 (95% CI, 1.30~2.37), respectively, compared with nonsmokers. Current smokers were also likely to have low HDL-cholesterol levels (0<PY<20: OR 1.91, 95% CI, 1.37~2.65; PY≥20: OR 2.18, 95% CI, 1.52~3.12) and high TG level (0<PY <20: OR 1.86, 95% CI, 1.40~2.48; PY≥20: OR 1.90, 95% CI, 1.37~2.63) as compared to never smokers. Former smokers who were PY≥20 smokers also likely to have low HDL-cholesterol levels (OR 1.42, 95% CI, 1.01~2.01), high TG level(OR 1.52, 95% CI, 1.10~2.09) and impaired fasting glucose (OR 1.73, 95% CI, 1.26~2.38) as compared to never smokers. Overall, these results suggest that amount of smoking was associated with increased risk of metabolic syndrome and its components among current and former smokers, particularly those with a heavier consumption. Strategies for tobacco control are necessary to reduce the prevalence of metabolic syndrome in Korea. Chung-Ang J Med 2017; 42(1): 31-39
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오이장아찌 제조중 경도, 칼슘 함량, Polygalacturonase 및 Pectinesterase 활성 변화에 관한 연구
이홍열(Hong-Yeol Lee),정순택(Soon-Teck Jung),박현진(Hyun-Jin Park) 한국식품영양과학회 1995 한국식품영양과학회지 Vol.24 No.5
본 연구에서는 전통적인 오이장아찌 담금 방법을 고찰하여 오이를 5종류의 침지액에 침지 후 고추장, 된장, 간장오이장아찌를 제조하면서 저장 숙성 중 오이장아찌의 경도와 칼슘 함량의 변화 및 효소활성(pectinesterase, polygalacturonase)변화를 측정하였다. 고추장오이장아찌의 경우 경도는 모든 처리구에서 저장 10일째 심화된 중공현상으로 가장 낮게 나타났으며 그 이후 경도가 증가하는 것으로 나타났다. 된장 및 간장 오이장아찌의 경우 모든 처리구에서 경도는 저장 숙성 기간 중 약간씩 감소되는 것으로 나타났다. 오이를 5종류 침지액 48시간 침지한 후 오이에 흡착된 Ca 이온의 농도는 소금물의 농도가 높을수록 Ca의 흡착 정도가 더 높게 나타났다. 침지 처리가 끝난 5종류의 처리구를 담금원(고추장, 된장, 간장)에 담금하여 숙성하면서 측정한 Ca 이온의 농도는 저장 숙성기간 중 모든 처리구에서 점차 증가하는 경향을 나타내었으며 그 이후는 3가지 담금원의 Ca 농도가 70~120㎎/100g으로 높았기 때문에 Ca 농도차에 의하여 담금원으로 부터 오이장아찌로 Ca이 이동하였기 때문으로 생각된다. PG 활성은 고추장, 된장, 간장오이장아찌의 숙성 중 일반적으로 감소되는 경향을 나타내었다. 고추장, 된장, 간장오이장아찌의 경우 PG 활성은 담금 5일째 급격히 감소하였으며 그 후 대개 일정한 수준을 유지하였다. 또한 고추장, 된장, 간장오이장아찌의 경우 PG의 효소활성은 12% 식염수에 처리한 오이(처리구 4~6)가 6% 식염수에 처리한 오이(처리구 2, 3) 보다 일반적으로 높게 나타났다. PE의 활성은 고추장, 된장 오이장아찌의 경우 일반적으로 저장 숙성 기간 중 점차 증가되었으나, 간장오이장아찌는 15일 까지 효소활성도가 점차 증가되었으나 그 이후 PE의 활성도는 약간 감소된 후 일정 수준을 유지하였다. Oyijangachi, a traditional Korean brinded cucumber, was prepared by brinning the cucumbers in five different solutions for 48hrs and then, was dipped into dipping sources(Kochujang, Doenjang and Ganjang) for 30 days of aging. Firmness, calcium content and enzyme activities (pectinesterase and polygalacturonase) changes were measured among the cucumbers which were treated by five different solutions during aging. The firmness of Kochujang Oyijangachi were the lowest after 10 days of aging for all from the five brining solutions because of "hollow phenomena" of cucumbers. Calcium contents of cucumbers after dipping into the five solutions increased as calcium content of the solutions increased and also increased when the cucumbers dipped into the dipping bases(Kochujang, Doenjang and Ganjang) because of calcium migration from the dipping sources into the cucumbers during aging. The calcium contents of the three dipping bases were ranged from 70㎎% to 120㎎% of Ca. The activity of polygalacturonase in the Oyijangachi decreased generally during aging and decreased rapidly during initial 5 days of aging. The activity of pectinesterase of cucumbers treated with 12% salts solutions (treatment 3, 4 and 5) were higher than those of cucumbers treated with 6% salts solutions (treatment 1 and 2).
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최갑성(Kap-Seong Choi),이홍열(Hong-Yeol Lee) 한국식품영양과학회 1999 한국식품영양과학회지 Vol.28 No.2
배초향 잎에 함유된 유용성분을 개발하고 식품에 적용시키기 위해 기호성에 미치는 각종 성분을 분석하였다. 시기별 수분과 회분의 함량은 각각 74~82%, 1.5~3.4%에 달했으며 유리당의 주요 성분은 fructose, glucose, sucrose, maltose로 나타났다. 주요 구성아미노산은 glutamic, aspartic acid, leucine이었으며 특히 유엽과 여름철 시료에서 높은 함량을 나타냈다. 유리아미노산 중에서는 histidine이 가장 높은 함량을 보였으며 methionine은 적게 함유된 것으로 나타났다. 무기질의 주요 성분은 칼륨, 칼슘, 나트륨이었며 마그네슘을 포함하여 대부분의 성분이 다른 식물체에 비해 높은 것으로 평가되었다. Ascorbic acid의 함량은 6.6~9.2㎎% 범위를 나타냈으며 시기별로는 큰 차이가 없었다. 시기별 배초향 잎에 함유된 폴리페놀류의 함량은 109~181㎎%에 달했으며 유리형보다는 결합형이 다량 검출되었고, 주요 페놀화합물은 caffeic, syringic, ferulic acid로 나타났다. In order to develope useful components and to apply in food additives, various components in the leaves of baechohyang were determined according to picking date. Moisture and ash were reached to 74~82%, 1.5~3.4%, respectively, and major sugars were fructose, glucose, sucrose, and maltose. Glutamic, aspartic acid, and leucine constituted the main component amino acids and their contents were relatively higher in the samples of summer and young leaves. Among free amino acids, histidine showed the highest components and methionine were the lowest. Potassium, calcium, and sodium were main mineral components. The content of ascorbic acid were 6.6~9.2㎎% and seasonal variations were negligible. Muture leaves contained more polyphenols as much as 108~181㎎% and the amount of bound fractions were much more. Periodic evaluation of phenolic compounds were made and major components of bound fractions were caffeic, syringic, and ferulic acid.
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