Suppressive effect of electrolyzed reduced water on the paraben-induced DNA damage in human dermal fibroblast cells

유아름(Yu, A-Reum),류근걸(Ryoo Kun-kul),이미영(Lee Mi-Young) 한국산학기술학회 2010 한국산학기술학회논문지 Vol.11 No.11

파라벤은 낮은 독성과 안전성으로 인해 화장품 보존제로 널리 사용되어 왔다. 그러나 최근 파라벤의 잠재적 독성이 알려지고 있다. 본 연구에서는 환원전리수가 널리 사용되는 메틸파라벤에 의한 사람 피부섬유아 세포의 DNA 산화손상을 억제할 수 있는지 알아보기 위하여 코멧어세이를 실시하였다. 그 결과 흥미롭게도 환원전리수는 파라벤에 의한 피부섬유아세포 DNA의 산화손상을 억제할 수 있었다. Parabens have been widely used as preservatives in cosmetics due to the presumed low toxicity and long history of safe use. However, recent studies have shown the potent toxicity of parabens. In order to know if electrolyzed reduced water could suppress the oxidative DNA damage of HDF cell by methylparaben, one of the frequently used parabens, we performed comet assay in this study. As a result, interestingly, electrolyzed reduced water could suppress methylparaben-induced oxidative DNA damage in HDF cells.

종자 추출물의 RAW 264.7 세포에 대한 면역증강 효과

유아름(A-Reum Yu),박호영(Ho-Young Park),김윤숙(Yun-Sook Kim),하상근(Sang-Keun Ha),홍희도(Hee-Do Hong),최희돈(Hee-Don Choi) 한국식품영양과학회 2012 한국식품영양과학회지 Vol.41 No.12

9 종류의 종자 중 대식세포를 자극하여 NO 생성능이 높은 메밀, 민들레, 봉선화, 해바라기 4종의 종자를 선별하였다. 선별된 4종의 종자 추출물이 RAW 264.7 세포를 활성화시켜 면역을 증진시키는 효과를 알아보기 위해 RAW 264.7 세포와 T세포를 이용하여 면역 활성능 관련 지표를 조사하였다. 4종의 종자를 대식세포에 처리하였을 때 면역 활성의 지표가 되는 NO, cytokine(TNF-α, IL-1β, IL-6, IL-10)의 생성이 추출물을 처리하지 않은 대조군에 비해 증가되었고, Molt-4 세포에 처리하였을 때 대조군에 비해 세포가 증식되었다. 이와 같은 결과는 종자 추출물을 섭취하였을 때 외부로부터의 어떠한 자극이 있기 이전에 체내의 모든 조직에 분포하면서 1차적으로 이물질을 제거하는 대식세포를 자극하여 cytokine 등의 면역매개물질을 생성하여 인체의 비특이적 면역반응을 증가시킴으로써 항원을 공격, 제거하는 등의 작용을 통해 자연 면역반응에 있어 중요한 역할을 할 수 있을 것으로 판단된다. In this study, the immuno-enhancing activity of seed extracts were studied on the macrophage cell lines. We examined the effect of nine seed extracts on nitric oxide (NO) production in RAW 264.7 cells and selected four highly-effective seed candidates (Fagopyrum esculentum, Taraxacum platycarpum, Impatiens balsamina, Helianthus annuus) for further immune-related studies. The effects of the four seed extracts on the production of immune-related cytokines in the RAW 264.7 macrophage cell line and proliferation of Molt-4 as a T cell line were investigated. The secretion of NO from the RAW 264.7 cells was increased up to 39 μM by adding the seed extracts (25 μg/mL) compared to the control. Also, the secretion of tumor necrosis factor-alpha (TNF-α) was also increased up to 32 times by adding the seed extracts (25 μg/mL). Secretion of cytokines such as interleukin- 1 beta (IL-1β), interleukin-6 (IL-6), and interleukin-10 (IL-10) was also increased and induced the proliferation of T cells compared to the control. In conclusion, these results suggest that four seed extracts provide beneficial immuno-enhancing effects for human health.

발아 전후 보리 당단백질 추출물의 영양성분 및 면역 활성 변화

유아름(A-Reum Yu),박호영(Ho-Young Park),홍희도(Hee-Do Hong),민진영(Jin-Young Min),최희돈(Hee-Don Choi) 한국식품과학회 2015 한국식품과학회지 Vol.47 No.4

발아 전후 보리 당단백질 추출물에 대한 영양성분 변화와 RAW 264.7 세포에 처리 후 생성하는 산화질소 II와 사이토카인(인터류킨-6, 종양괴사인자-α) 양을 측정하여 면역 증진 효능을 예측하였다. 보리의 발아가 진행됨에 따라 당단백질 추출물의 단백질과 지방질 함량은 감소하고 총당 함량은 증가하는 추세를 확인하였다. 주요 중성당은 아라비노스, 포도당, 자일로스이며 발아함에 따라 6탄당인 포도당은 감소한 반면, 5탄당인 아라비노스와 자일로스는 증가하였다. 아미노산 함량은 GEB에 비해 24-GEGB와 48-GEGB에서 각각 1.03, 1.24배 증가하였다. 면역 활성을 측정하기 위하여 RAW 264.7 세포에 24-GEGB와 48-GEGB를 처리한 결과 GEB에 비해 더 높은 산화질소 II와 사이토카인(인터류킨-6, 종양괴사인자-α)을 생성하였다. 결론적으로, 보리 종자가 발아하면 종자 내 단백질, 지방질 및 당질 등의 영양성분 조성이 변하고, 그 결과 발아보리 당단백질 추출물은 외부 침입에 대해 1차적으로 방어하는 대식세포를 자극하여 세포에 독성을 미치지 않는 범위의 면역매개물질 생성하여 면역 증진 효과를 기대할 수 있는 것으로 판단된다. In the present study, we investigated changes in the nutritional components of pre- and post-germinated barley seeds and also investigated their immune-enhancing effects such as production of nitric oxide (NO), interleukin (IL)-6, and tumor necrosis factor (TNF)-α on the RAW 264.7 macrophage cell line. Protein and total sugar contents increased slightly with increase in germination time. The major neutral sugars of germinated balrey seeds were arabinose, glucose, and xylose. Glucose content decreased during germination, whereas arabinose and xylose contents increased during germination. Amino acid contents of barley germinated for 24 and 48 hours increased 1.03-fold and 1.24-fold, respectively, compared to that of pre-germinated barley. Moreover, RAW 264.7 macrophages stimulated with barley germinated for 24 and 48 hours showed higher production of NO, IL-6, and TNF-α compared to that observed in pre-germinated barley. The results of the present study indicate that germinated barley may have immune-enhancing effects derived from its ability to activate RAW 264.7 macrophages, which play a major role in innate immunity.

식품 가공기술과 포장기술을 활용한 가정대용식 제품 개발

유아름(A-Reum Yu),최윤상(Yun-Sang Choi),홍정선(Jung Sun Hong),최희돈(Hee-Don Choi) 한국식품과학회 2017 식품과학과 산업 Vol.50 No.3

In order to secure competitiveness of the home meal replacement (HMR) industry from a long-term perspective, development of packaging and processing technologies must be achieved. The development of technology that can secure freshness, nutrition, and taste but secures the shelf life is the key to the future growth of HMR. The future of HMR can be considered in terms of nutrition, environment and safety. From the nutritional point of view, it is expected that development of healthy HMR such as low-salt, low-sugar, low-fat, and high fiber and premium HMR with functional ingredient enhanced, and personalized HMR for silver, infant and patients will be done. And it is expected that development of HMR utilizing environmentally friendly food or local food, development of energy reduction and environmentally friendly disinfection technology, development of environmentally friendly packaging material, and providing information on HMR preparation using QR code and RFID from the environmental and safe point of view.

생약 추출물의 RAW 264.7 세포를 이용한 면역증강 효과

유아름(A-Reum Yu),박호영(Ho-Young Park),최인욱(In-Wook Choi),박용곤(Yong-Kon Park),홍희도(Hee-Do Hong),최희돈(Hee-Don Choi) 한국식품영양과학회 2012 한국식품영양과학회지 Vol.41 No.11

본 연구에서 12종류의 생약재 중 대식세포를 활성화시켜 NO 생성능이 높은 감초, 건지황, 당귀, 도라지, 목천료 5종의 생약재를 선별하였다. 선별된 5종의 생약추출물의 성분을 실험한 결과 단백질, 다당 물질의 함유량이 감초(58.1%), 건지황(90.4%), 당귀(87.4%), 도라지(41.3%), 목천료(85.7%)로 대부분 고분자 물질이 함유되어 있는 것으로 나타났다. 생약추출물이 대식세포를 활성화시켜 면역을 증진시키는 효과를 알아보기 위해 RAW 264.7세포와 T세포를 이용하여 면역활성능 관련 지표를 측정한 결과 5종의 생약재를 RAW 264.7 세포에 처리하였을 때 면역 활성의 지표가 되는 NO, cytokine(TNF-α, IL-1β, IL-6, IL-10)의 생성이 추출물을 처리하지 않은 대조군에 비해 증가되었고, Molt-4 세포에 처리하였을 때 대조군에 비해 세포가 증식되었다. 이와 같은 결과는 고분자 물질인 단백질과 다당으로 이루어진 생약추출물을 섭취 시 외부로부터 침입한 항원이 들어오기 이전에 면역세포를 자극하여 활성을 증가시켜 면역매개물질을 생성하여 인체의 비특이적 면역반응을 증가시킴으로써 항원을 공격, 제거하는 등의 작용을 통해 자연 면역반응에 있어 중요한 역할을 할 수 있을 것으로 보인다. Medicinal herbs have long been used as a remedy for diverse diseases in Asia owing to their various pharmacological effect. In this study, the immuno-enhancing activity of medicinal herbs was investigated using macrophage cell lines. Specifically, we examined the effects of extracts of twelve medicinal herbs on nitric oxide (NO) production in RAW 264.7 cells, and selected five that were highly effective (Glycyrrhiza glabra, Rehmannia glutinosa, Angelica gigas, Platycodon grandflorum, and Actinidia polygama) for further immune related studies. The effects of extracts from five theses medicinal herbs, which were mainly composed of polysaccharides and proteins on the production of immune-related cytokines in the RAW 264.7 macrophage cell line and the Molt-4 T cell line were investigated. The extracts of all investigated medicinal herbs increased the production of NO and cytokines such as tumor necrosis factor-alpha (TNF-α), interleukin-1beta (IL-1β), interleukin-6 (IL-6) and interleukin-10 (IL-10). Additionally, they slightly increased the proliferation of T-cells when compared to the control. Overall, the result of this study suggests that the five medicinal herb extracts investigated herein are useful natural immune enhancing agents.

흡연 여부에 따른 한국 성인의 식품 및 영양소 섭취와 치주염과의 상관성

김성희(Sung Hee Kim),유아름(A Reum Yu),양윤정(Yoon Jung Yang) 대한지역사회영양학회 2014 대한지역사회영양학회지 Vol.19 No.1

Periodontal disease is one of the most common chronic inflammatory diseases in the oral cavity, and this is theleading cause of loss of teeth. Studies on the association between diet and periodontal diseases are very limited. The purpose of this study was to investigate the association between food and nutrient intakes and the prevalenceof periodontitis. Subjects were 13,391 adults participating in the 2008-2010 Korea Health and NutritionExamination Survey. Periodontitis was diagnosed by dentists using the Community Periodontal Index. Nutrientintakes were estimated by the 24-hour dietary recall. Consumption frequencies of foods were from the foodfrequency questionnaire. Subjects were categorized into ``smoking`` or ``non-smoking`` groups. Multiple logisticregression analysis was applied to determine the association between diet and periodontitis. The proportions ofsubjects having periodontitis were 26% in the non-smoking group and 37.5% in the smoking group. In the nonsmokinggroup, intakes of fruits, dairy products, green tea, energy and vitamin C were inversely associated withthe prevalence of periodontitis, but fish and coffee intakes were positively associated with the prevalence ofperiodontitis after adjusting for covariates. In the smoking group, protein and retinol intakes were inverselyassociated with the prevalence of periodontitis after adjusting for covariates. These results suggest that certainfood and nutrient intakes such as fruits, dairy products, green tea, vitamin C, protein, or retinol intakes may affectthe prevalence of periodontitis among Korean adults. Further studies are required to confirm these findings inother research settings. (Korean J Community Nutr 19(1) : 84~94, 2014)

연구논문 : 진피첨가량을 달리한 진피주의 발효특성

김나영 ( Na Young Kim ),유아름 ( A Reum Yu ),민진영 ( Jin Young Min ),한명주 ( Myung Joo Han ) 한국식생활문화학회 2011 韓國食生活文化學會誌 Vol.26 No.2

The objective of this study was to determine the quality and sensory characteristics of ginpi wine using different levels of ginpi at each fermentation step. In the first mash with or without ginpi, lactic acid bacteria and yeast counts were maximum between days 2 and 3 of fermentation. The reducing sugar content increased after 2 days of fermentation of the first mash. Brix content increased rapidly after 1 day of fermentation, but pH decreased rapidly. After 3 days of fermentation of the second mash, 0, 30, 60, or 90 g of ginpi were added, and the yeast counts were 8.89, 8.72, 8.81, and 8.88 log CFU/mL, respectively but then continually decreased. After 3 days of ginpi wine fermentation of the second mash, the addition of 0, 30, 60, 90 g ginpi resulted in alcohol content of 11.40, 8.90, 9.40, and 8.95%, respectively, and after 3 days of fermentation, alcohol content increased slightly. The results of a sensory evaluation showed that overall acceptability of ginpi wine was not different with different levels of added ginpi. However, the flavor of the 90 g ginpi wine had the highest acceptability.

일부 성인의 치과위생사의 이미지에 미치는 영향요인

박시현(Si-Hyeon Park),강민이(Min-i Kang),김다현(Da-Hyun Kim),김윤희(Yun-Hee Kim),김태희(Tae-Hee Kim),손아름(A-Reum Son),유송현(Song-Hyeon Yoo),김유린(Yu-Rin Kim) 한국구강보건과학회 2021 한국구강보건과학회지 Vol.9 No.1

Objectives: This study is intended to be used as basic data to enhance the image of dental hygienists by confirming the effect of the importance of dental hygienists on the image of dental hygienists. Methods: Hierarchical regression analysis was performed to determine the effect of dental hygienist importance and dental visit intervals on the dental hygienist image step by step. Results: As factors influencing the dental hygienist image, the younger, the more office workers, the shorter the dental visit interval. the higher the importance of the dental hygienist, the more significant the influence on the dental hygienist image was confirmed. Conclusions: In order to establish a professional image of dental hygienists, we expect continuous publicity that can increase the importance of dental hygienists and an increase in occupational ethics awareness that can increase the professional value of dental hygienists themselves.