Neuroprotective Effect of Coreopsis laceolata Extract Against Oxidative Stress Induced Apoptosis in PC12 Cells

Yun Jeong Ji(지윤정),Ji Yeon Lee(이지연),Jeong Yong Park(박정용),Hyung Don Kim(김형돈),Dong Hwi Kim(김동휘),Seung Eun Lee(이승은),Gwi Young Jang(장귀영),Je Hun Choi(최재훈),Su Ji Choi(최수지),Kyung Hye Seo(서경혜) 한국약용작물학회 2019 한국약용작물학회 학술대회논문집 Vol.2019 No.1

Neuroprotective Effect of Coreopsis lanceolate Extract Against Oxidative Stress-Induced Apoptosis in PC12 Cells

Yun Jeong Ji(지윤정),Ji Yeon Lee(이지연),Jeong Yong Park(박정용),Hyung Don Kim(김형돈),Dong Hwi Kim(김동휘),Seun Eun Lee(이승은),Gwi Young Jang(장귀영),Je Hun Choi(최재훈),Su Ji Choi(최수지),Kyung Hye Seo(서경혜) 한국약용작물학회 2019 한국약용작물학회 학술대회논문집 Vol.2019 No.1

우식유발식품에 의한 인공타액내 pH 변화와 당 분해 효소 활성에 관한 연구

지윤정 ( Yun Jeong Ji ),박수경 ( Su Kyung Park ) 한국치위생과학회 2012 치위생과학회지 Vol.12 No.4

This study was designed to provide basic data for developing a standardized caries potentiality index to help to choose snack foods with a low score on the index by investigating adolescents` snack intakes and measuring them in total saccharinity, pH, and acidogenic potential and glucosidase activity of Streptococcus mutans (S. mutans). Total 28 snack foods were selected and measured for total saccharinity (Pocket refractometer PAL-1, ATAGO) and pH with a pH meter (Mentor, Seoul, Korea). Artificial saliva was added to each sample. The experiment group was administered with S. mutans (ATCC 3692), cultured in a constant temperature incubator at 37oC, and measured for pH changes over five times including after 10 minutes, 30 minutes, 1 hour, and 24 hours. Each sample of 0.3 ml was added to tubes containing sucrose, galactose, or glucose to measure the glucosidase activity of S. mutans. They were then observed for glucosidase activity with colorimetry after 24 hours of culture in a constant temperature incubator at 37oC. The mean pH by the acidogenic potential of S. mutans was pH 5.33. The experiment group dropped in pH more than the control group due to the increasing acidogenic potential of S. mutans by glucosidase activity, recording pH 5.27 after 10 minutes, pH 5.21 after 30 minutes, pH 5.15 after 1 hour, and pH 4.80 after 24 hours. The observation results of glucosidase activity of S. mutans with colorimetry show that most of the samples were positive in orange and yellow with glucose, sucrose, and glactose recording activity of 78.58%, 75%, and 71.42%, respectively.

낙상 경험, 낙상 두려움, 낙상 두려움으로 인한 활동제약이 노쇠에 미치는 영향

지윤정(Yoonjung Ji),백원희(Wonhee Baek) 한국자료분석학회 2023 Journal of the Korean Data Analysis Society Vol.25 No.5

본 연구는 낙상 경험, 낙상 두려움, 낙상 두려움으로 인한 활동제약이 65세 이상 노인의 노쇠에 미치는 영향을 확인하기 위한 서술적 조사연구이다. 본 연구는 제8차 고령화연구패널조사 자료를 이용하였으며, 노쇠는 자가 건강 평가, 신체 상태, 정신 상태, 인지능력, 일상생활 활동, 도구적 일상생활 활동, 만성질환의 7개 요인과 41개의 항목으로 구성된 노쇠지수를 이용하여 도출하였다. 대상자의 노쇠에 미치는 영향요인을 파악하기 위해서 단계적 회귀분석을 사용하여 분석하였다. 본 연구의 대상자의 연령은 평균 76.0±7.4세였다. 최종모델에서 다른 요인을 조정하였을 때, 나이(β= 0.52, p<.001), 교육 수준(β= -2.29, p<.001), 배우자 유무(β= -0.75, p<.001), 사회적 만남 횟수(β= -1.04, p<.001)가 노쇠의 영향요인이었다. 낙상관련 요인에 있어서는 다른 요인을 조정하였을 때, 낙상 무경험자에 비하여 유경험자일수록(β= 1.47, p<.001), 낙상에 대한 두려움이 없는 대상자에 비하여 두려움이 약간 있거나(β= 2.87, p<.001), 두려움이 많을수록(β= 8.85, p<.001), 낙상 두려움으로 인한 활동제약이 없는 대상자에 비하여 활동 제약이 있는 대상자일수록(β= 5.14, p<.001) 노쇠지수가 증가하였다. 본 연구 결과를 바탕으로 낙상 사고를 예방하고, 낙상에 대한 두려움을 감소시키며, 낙상 두려움으로 인한 활동 제약을 극복할 수 있는 중재를 제공하면 노쇠를 예방하고 개선하여 노인이 보다 건강한 노화를 이룰 수 있을 것으로 기대된다. The purpose of this study was to determine the effects of fall experience, fear of fall, and activity limitations due to fear of fall on frailty in older people. This study used national data from the 8th Korean Longitudinal Study of Aging, and frailty index was assessed by 7 divisions and 41 items: self-health assessment, physical condition, mental condition, cognitive ability, activities of daily living, instrumental activities of daily living, and chronic diseases. Stepwise regression analysis was used to identify factors influencing the participants' frailty. The average age of the participants was 76.0 ± 7.4 years. When other factors were adjusted in the final model, age(β= 0.52, p<.001), education level(β= -2.29, p<.001), presence of spouse(β= -0.75, p<.001), social network(β= -1.04, p<.001) was an influential factor in frailty. Compared to individuals without a history of falls, those with a history of falls had a higher frailty(β= 1.47, p< .001). Additionally, individuals with a little fear of fall(β= 2.87, p< .001) or a high level of fear of fall(β= 8.85, p< .001) had higher frailty compared to those with no fear of fall. Furthermore, older people with activity limitation due to fear of fall had higher frailty index scores compared to those without activity limitation(β= 5.14, p< .001). Based on the results of this study, it will be possible to prevent and improve frailty through interventions to prevent falling accidents, reduce fear of fall, and relieve activity limitation due to fear of fall.

선씀바귀 추출물의 항산화 및 항당뇨 효과

지윤정(Yun-Jeong Ji),이은영(Eun Young Lee),이지연(Ji Yeon Lee),서경혜(Kyung Hye Seo),김동휘(Dong Hwi Kim),박춘군(Chun Geon Park),김형돈(Hyung Don Kim) 한국영양학회 2020 Journal of Nutrition and Health Vol.53 No.3

본 연구는 선씀바귀의 항산화 및 탄수화물 소화효소 억제 효과를 평가하여 제 2형 당뇨환자에게 중요한 항산화제 및 혈당 상승 억제제로서의 가능성을 타진하고자 하였다. 선씀바귀 추출물의 총 폴리페놀, 플라보노이드 함량과 in vitro 항산화 활성 및 소화효소 저해 활성을 조사한 결과 ISE가 ISW보다 총페놀과 플라보노이드 함량이 높았고 항산화 활성 및 소화효소 저해 활성 또한 높았다. ISE의 계통분획물 중에 에틸아세테이트 분획물과 부탄올 분획물의 소화효소 저해 활성이 가장 우수하고, 추출물의 항산화활성과 탄수화물 소화효소 억제효과가 총 페놀 및 플라보노이드함량과 높은 상관성을 가지는 것으로 볼 때, ISW에 비해 상대적으로 높은 ISE의 항산화 및 소화효소 저해 활성은 페놀 화합물, 특히 플라보노이드 화합물 때문임을 알 수 있었다. 따라서 ISE와 에틸아세테이트 그리고 부탄올 분획물은 우수한 항당뇨 기능성 소재라고 판단된다. Purpose: Ixeris strigosa (IS) is a perennial plant that commonly grows in meadows. The leaves and roots of IS have been used in medicine as a sedative. This study evaluated the antioxidant and carbohydrate-digestive-enzyme inhibitory effects of IS to determine its potential as an essential antioxidant and glycemic inhibitor for type 2 diabetics. Methods: The antioxidative and α-amylase and α-glucosidase inhibitory activities were examined using the water extracts (ISW), ethanol extracts (ISE), and solvent fractions from IS. The antioxidative activities were measured using in vitro methods by measuring the 1,1-diphenyl-2-picrylhydrazyl and 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid radical scavenging activity. Results: Investigations of the total polyphenol, flavonoid content, in vitro antioxidant activity, and α-amylase and α-glucosidase inhibitory activities of the IS extract showed that the ISE had higher total phenolic and flavonoid contents than the ISW, as well as high antioxidant activity. The ethanolic extracts of IS (70%) had an α-amylase inhibitory activity of 78.55%. The ethyl acetate fraction (90.56%) showed higher α-glucosidase inhibitory activity than the positive control, acarbose (83.01%). Conclusion: Among the ISE fractions, the ethyl acetate and butanol fractions showed the best digestive enzyme inhibitory activity. Moreover, the antioxidant activity of the extract and the carbohydrate, α-amylase, and α-glucosidase inhibitory effects showed a stronger correlation with the total phenol and flavonoid contents compared to the ISW. As a result, the antioxidant and digestive enzyme inhibitory activities of high ISE are due to the phenolic compounds, particularly the flavonoid compounds. Therefore, ethyl acetate and butanol fractions of the 70% ethanol extract are excellent anti-diabetic functional materials.

일부 해양경찰들의 구강보건경험 유무에 따른 구강보건지식수준과 구강보건교육 요구도

지윤정(Yun-Jeong Ji),윤현서(Hyun-Seo Yoon) 한국콘텐츠학회 2015 한국콘텐츠학회논문지 Vol.15 No.7

본 연구는 특수 직업군에 속하는 해양경찰을 대상으로 구강보건관련 지식수준을 파악하여 구강보건교육 프로그램을 계발하기 위한 기초자료를 제공하기 위하여 2013년 3월부터 9월까지 해양경찰관 499명을 대상으로 일반적 특성 8문항, 구강보건교육 경험여부, 일반적 구강보건지식 13문항, 치주관련 지식 6문항, 치아우식병 예방관련 지식 6문항, 구강보건교육 요구도 4문항을 조사한 결과 다음과 같은 결과를 얻었다. 연구대상 중 104명(22.8%)만이 구강보건교육 경험이 있었다. 교육을 받은 경우 일반적 지식수준에서는 턱관절 관련 문항에서 지식수준이 차이를 보였고(p=0.026), 치주건강지식에서는 차이를 보이지 않았으며, 예방관련지식에서는 불소에 관한 지식수준이 높게 나타났다. 구강보건교육 요구도에서는 구강보건 전문 인력이필요하다고 67.1%가 응답하였으며, 특히 구강보건교육을 받은 경험이 있는 경우 77.9% 응답하였다(p=0.004). 선호내용으로는 올바른 잇솔질, 구강상담, 구강위생용품사용, 세치제 선택법, 영양 및 금연교육의 순으로 나타났다. 이상의 결과에서 해양경찰과 같은 특수 직업군에 대한 구강보건교육 프로그램의 마련이 되어야 할 것이다. The purpose of this study was to examine the oral health knowledge of maritime police officers, whose job belonged to the cluster of special occupations, in an effort to provide some information on the development of oral health education programs. The subjects in this study were 499 maritime police officers. After a survey was conducted from March to September, 2013, its found that just 104 respondents(22.8%) had experience of receiving oral health education. In terms of general knowledge, the respondents who received that education were different from the others who didnt in the level of knowledge on the items related to temporomandibular joint(p=0.026), and there were no differences between the two in knowledge of periodontal health. As for prevention-related knowledge, they had a good knowledge of fluorine. Concerning needs for oral health education, 67.1 percent considered oral health professional manpower to be necessary, and 77.9 percent of the respondents who received oral health education gave this reply(p=0.004). Regarding preference for educational content, the right toothbrushing method was most preferred, followed by oral counseling, the use of oral hygiene supplies, the selection of dentifrice, and nutrition/anti-smoking education. The findings of the study suggest that the development of oral health education programs geared toward the cluster of special occupations such as maritime police is required.

Microwave를 이용한 칫솔 살균효과

지윤정 ( Yun Jeong Ji ) 한국치위생학회(구 한국치위생교육학회) 2012 한국치위생학회지 Vol.12 No.3

Objectives: The purpose of this study is to analyze the sterilizing effects of toothbrushes by administering bacteria into toothbrushes and reproducing the antibacterial effects using a microwave oven. Methods: The heads of four-row mid-strength toothbrushes were cut, put in a bacterial solution (3×109cells/ml) for vortexing, and sterilized with microwaves for 0, 30, and 60 seconds. They were then moved into four tubes containing DW 10 ml and suspended in a vortex mixer for two minutes to separate bacteria from them. DW 9ml was added by 1ml of bacteria for dilution of 10~106 times. It was then administered to the BHI agar plate by 0.1ml and cultured at 37℃ for 24 hours. Total number of bacteria adhered to a toothbrush was obtained by multiplying the number of colonies by the dilution factor. The experiment was done in the first, second, and third step, being repeated in a normal temperature drier (23℃) after 5, 9 and 24 hours. Results: The results of the experiment revealed that the sterilizing effects were 95% or over. When toothbrushes were sterilized for 60 seconds, the number of colonies is about 11 after drying for 5 hours, 7 after drying for 9 hours and 2 after drying for 24 hours. The sterilizing effects reached 98% when the bacteria-administered toothbrush was sterilized for 1 minute after drying for 24 hours. Conclusions: The results demonstrated that toothbrush sterilizing by using microwave is a suitable way to prevent cross-contamination of toothbrushes by oral bacterial infection and thus easy to use at home. However, this study suggests that toothbrush sterilizing by using microwave should be limited within two times a week because the physical properties of toothbrush might be changed.

의료종사자 손 소독용 알코올 젤의 사용량과 건조시간에 따른 항균효과의 비교

지윤정(Ji, Yoon Jung),정재심(Jeong, Jae Sim) 한국간호과학회 2013 Journal of Korean Academy of Nursing Vol.43 No.3

Purpose: The purpose of this study was to compare the effect of alcohol gel according to the amount and drying time in health personnel hand hygiene and to promote in their practice adequate and effective hand hygiene. Methods: The crossover experimental study was performed with 14 volunteers. Hands were artificially contaminated with 5 mL of 108 CFU/mL of Serratia marcescens (ATCC 14756) and four different alcohol gel hand hygiene methods varying by the amount of alcohol gel (2 mL vs. 1 mL) and drying time (complete vs. incomplete) were compared. Samples were collected by glove juice sampling procedures. Results: Mean log reduction values of the four different hand hygiene methods were 2.22±0.36, 1.26±0.53, 1.49± 0.60, 0.89±0.47 respectively for the 4 groups: adequate amount (2mL) and complete dry (30 seconds rubbing followed by 2 min air-dry), inadequate amount (1 mL) and complete dry, adequate amount and incomplete dry (15 seconds rubbing and no air-dry), and inadequate amount and incomplete dry. The difference was statistically significant in the adequate amount and complete dry group compared to other three groups (p<.001). Conclusion: Only alcohol gel hand hygiene with adequate amount and complete drying was satisfactory by U.S. FDA-TFM efficacy requirements for antiseptic hand hygiene products.

일부 시판 생막걸리 제품의 저장기간에 따른 품질 특성 변화

지윤정 ( Yun Jeong Ji ),정해정 ( Hai Jung Chung ) 한국식생활문화학회 2012 韓國食生活文化學會誌 Vol.27 No.4

This study was conducted to investigate the physicochemical and sensory changes of 6 kinds of commercial Makgeolli (A, B, C, D, E, and F) during storage at 4±1oC for 30 days. The initial pH was 3.50~4.23, but it increased to 3.65~4.37 by the end of the storage period (p<0.05) There were no significant differences in titratable acidity between the beginning and end of the storage period. The reducing sugar content of A and B increased, whereas C, D, E, and F decreased with increasing storage time. A decrease in lightness (L values) was observed in all samples with increasing storage time (p<0.05). The alcohol content increased from beginning values of 5.90~6.10% to ending values of 6.30~7.35% at the end of storage, of which sample B exhibited the highest value. A sensory evaluation test revealed that the overall acceptability of samples A, B, D, and E were still within acceptable limits, but samples C and F showed undesirable changes during 30 days of storage at 4oC.

A Comparison of Antioxidant Activities from Salvia miltiorrhiza BUNGE Ethanol Extracts depending on Roasting Process

Su Ji Choi(최수지),Byung Ju Lee(이병주),Yu Su Shin(신유수),Je Hun Choi(최재훈),Gwi Yeong Jang(장귀영),Yun Jeong Ji(지윤정),Min Hye Kang(강민혜),Hyung Don Kim(김형돈),Seung Eun Lee(이승은),Young Guk Kim(김영국),Kyung Sook Han(한경숙) 한국약용작물학회 2020 한국약용작물학회 학술대회논문집 Vol.2020 No.1