심근경색 모델 흰쥐에서 스트레스가 B-type Natriuretic Peptide 발현 및 심박변이율 변화에 미치는 영향

이삼윤(Sam Youn Lee),이미경(Mi Kyoung Lee),김남호(Nam-ho Kim),주민철(Min Cheol Joo),조항정(Hyang Jeong Jo),강지숙(Ji Sook Kang),김병숙(Byung Sook Kim),윤선식(Sun Sik Yoon),최을식(Eul Sig Choi),이문영(Moon Young Lee) 대한스트레스학회 2010 스트레스硏究 Vol.18 No.3

심박변이율의 감소는 심근 경색 환자에서 예후의 악화와 관련되어 있다. 심박변이율 중 very low frequency가 심부전환자의 예후를 판단할 수 있는 독립적 인자로서 사용이 가능하다고 보고된 바 있으며, 심실의 압력 증가에 반응해서 생성되는 B-type natriuretic peptide가 심근 경색의 예후 인자로서 사용할 수 있음 역시 보고된 바 있다. 본 연구에서는 심근경색 모델을 제작하여 일정의 회복 기간을 거친 다음 다시 일정 기간의 스트레스를 겪게 한 후 심박변이율의 변화 및 심실 조직에서의 BNP 발현 정도를 비교하여 스트레스에 의한 영향을 관찰하고자 하였다. Sprague-Dawley계 수컷 흰쥐 15마리를 대상으로 하였다. 실험동물은 인위적 스트레스 및 수술을 받지 않은 대조군(CON, n=5), 심근경색 수술을 받은 후 restraint stress를 받지 않은 군(MI+No Stress, n=5), 심근경색 수술을 받은 후 1주일 동안 restraint stress를 받은 군(MI+Stress, n=5)으로 분류하였다. 심근경색 모델 제작 직후 15분 이상 심전도의 변화를 기록하였으며, 2개월 정도 후 심근경색 수술을 받은 동물을 두 군으로 나누어 그 중 한 군에는 1주일 동안 restraint stress를 가한 후 restraint stress를 가하지 않은 동물과 심박변이율을 비교 분석하였다. 심실 조직은 좌심실 전벽 부위의 위축을 관찰할 수 있었고, 대식세포에 의하여 응고, 괴사된 심근세포의 탐식과 혈관이 풍부한 육아조직 및 섬유 변화를 볼 수 있었다. 심박변이율은 심근경색 수술을 받은 직후 심박수는 유의한 증가를 보였고, standard deviation of the normal to normal intervals (SDNN), very low frequency (VLF) 및 low frequency (LF)의 유의한 감소를 보였다. 심근경색 수술을 받았던 동물에서 두 달 정도의 회복 기간을 거친 후 스트레스를 받지 않은 군은 심박수 및 기타 심박변이율 분석에서 SDNN 값을 제외하고는 정상군과 유의한 차이를 관찰할 수 없었던 반면 1주일 동안 스트레스를 받은 군에서는 심박수가 다시 유의하게 증가했을 뿐만 아니라 SDNN, VLF 및 LF 역시 정상군과 유의한 차이를 보였다. 이상의 결과를 종합하면 심근경색 동물에 대해 1주일 동안 스트레스를 가한 결과 심박변이율이 감소하고 심실에서의 BNP 발현은 더욱 증가하여 악화함을 보여주고 있다. Diminished heart rate variability (HRV) is associated with less favorable prognosis after myocardial infarction (MI). It has been reported that very low frequency (VLF) power in HRV analysis is an independent risk predictor in patients with congestive heart failure and B-type natriuretic peptide (BNP) can be used as a prognostic factor of MI. The purpose of this study was to investigate whether stress has an effect to the changes of BNP expression and/or heart rate variability in MI model in rats. Male Sprague-Dawley rats were divided into 3 groups: control group (CON), MI group (MI+No Stress), and MI followed by stress group (MI+Stress). MI+Stress group rats were raised for a two month recovery period after the operation, followed by being exposed to restraint stress for 2 hours per day for 1 week. Electrocardiogram was recorded after the operation and the last day after 1 week of stress. The frequency components of HRV were calculated in the frequency domain such as VLF, low frequency (LF), high frequency (HF) and so on. In HRV analysis, standard deviation of the normal to normal intervals (SDNN) was significantly reduced in both groups compared to the control group. VLF and LF also were significantly reduced in MI+Stress group compared to the control groups. In addition, BNP expression in western blotting was shown the strongest bands in MI+ Stress group among experimental groups. These results suggest that BNP and HRV were aggravated by stress in MI rat model. (Korean J Str Res 2010;18:275∼285)

서울지역 여대생들의 떡에 대한 인식 및 섭취 실태 조사

김영순,오순덕,김향미,신지홍,김현경,배유미,조규영,조성환 高麗大學校 倂設 保健大學 保健科學硏究所 2003 保健科學論集 Vol.29 No.1

This study conducted a survey of the improvement and popularization for Korea Rice Cakes, a Korean traditional food, on two hundred women students in five colleges in Seoul, Korea. It was investigated to get the information of the recognition, preference, and consumption patterns for the succession and improvement of Korean Rice Cakes. The results are as follows: 1. A portion of 41.5% among responders knows from three to six kinds of Korean Rice Cakes, and of 28% can make at least one among the kinds of Korean Rice Cakes. 2. A portion of 91% recognizes that Korean Rice Cakes are one of well-nourished food, but of 42% answers that Korean Rice Cakes cannot be replaced with the principle food. Also, there are no significant differences in the recognition of Korean Rice Cakes as the kinds of religions. 3. The frequency of purchase is about one or twice in a month (35.5%). Consumers (36.5%) intend to purchase Korean Rice Cakes for the commemoration of national holidays or anniversaries. 4. The reasons for the preference of other foods more than Korean Rice Cakes are the easiness of purchase (36.0%), the deliciousness (21.5%), the diverse kindness (17.5%), and the proper package (9.5%). It is important that constant and particular school / home education is need to improve and success Korean Rice Cakes.

항암화학요법 관련 오심과 구토 완화를 위한 비약물요법에 관한 연구동향

소향숙,최자윤,조인숙,김영재,김지영,김애숙,김옥미,김춘심,김현오,설영애,안정옥,이애리,이영자 성인간호학회 2003 성인간호학회지 Vol.15 No.3

Purpose: Purposes of this study were to understand the current trends on complementary therapy in relieving chemotherapy-induced nausea and vomiting and to suggest the future research direction. Method: Subjects were selected on CINAHL, MEDLINE, Korean Academy Data Base from 1980 to 2001 which used nausea, vomiting, chemotherapy and complementary therapy as key words in experimental studies. Eight korean articles and twenty-one international articles were analyzed in terms of general characteristics, research methods, and types of complementary therapy. Data were analyzed by using descriptive statistical methods. Result: Since 2000, researchers have more actively used complementary therapy. In subject characteristics, mean age was 35.5 years old, 45% of the researchers were performed with high level of incidence of chemotherapy induced vomiting, 14% of them set limit of consecutive cycle during research, and 65% of them did not comment the selecting criteria of sample. About 60% of them were designed post-test only control group: 35% used INV by Rhodes, 31% used Likert scale, and 24% used VAS for dependent variable. Muscle relaxation therapy was mostly applied for relief of nausea and vomiting. Conclusion: Further studies will be needed to control extrinsic variables affecting nausea and vomiting in research design and to accumulate evidence with studies applying various complementary therapies.

포로 체험의 재구성과 기억의 공유

김미향 ( Kim Mi Hyang ) 아시아문화학술원 2017 인문사회 21 Vol.8 No.4

이 연구는 공적 기억인 역사 속에 숨어 있는 개인의 체험과 기억을, 문학을 통해 해석해 냄으로써 한국전쟁 포로 소설의 특징과 존재 방식을 재구해 내고자 했다. 이를 위해 Ⅱ장에서는 전쟁의 목적조차 잃은 채 과열된 갈등으로 폭력과 살육으로 폭주하는 포로들의 모습을 통해 이데올로기의 허구성을 증명하였고, Ⅲ장에서는 전쟁의 직접성에서 벗어나 일상이 전경화 된 상태에서 포로 체험의 기억을 타자와 공유하면서 공감을 불러일으키는 과정을 확인하였다. 포로들의 삶이 개인의 특별한 체험에 불과하다고 치부하거나 또는 `포로`라는 이름으로 이들의 삶을 일률적으로 규정짓지 않고 포로들 각각의 삶을 통해 그 함축된 의미를 고찰해낸다면 이데올로기 대결의 가장 중심에 놓인 핵심적 인물인 포로들이 전쟁으로 고통 받고 희생된 대표적 `비극적 삶의 주체`임을 증명하게 될 것이다. 그리고 이러한 과정을 통해 역사를 보는 시각은 더 다양해지고 우리 전쟁문학의 스펙트럼은 더욱 넓어질 것이다. In the situation tied to the immediacy of war, reorganization of repetitive captive experiences led to tragic ending by making captives` scars fixed. Also, fierce conflicts among captives in the prison camp resulted in cruel slaughter and violence, and Southern Government which had left them in the danger of murder and violence used them politically under the pretense of the release, never considering captives. Captives forgot the purpose of the war and rushed to the violence and slaughter without telling friends from enemies due to excessive conflicts among them, which obviously reveals unrealistic ideology. On the other hand, starting to share the memory of the captive experiences in a state that daily lives are in the foreground, the characters in Kim`s work who are free themselves from the immediacy of war arouse others` sympathy. However, whether the ending is tragic or reconciliatory, it has in common the fact that they are not courageous soldiers or vicious enemies who engaged in the battle field but are normal people and captives of Korean War. They show us that the violence in the prison camp wasn`t individual choice but inevitable result of the war, along with the tragic ending they chose. This makes us check that the captives, key characters placed in the center of ideology confrontation, may be actually representative victims by the ideology, all of whom were most irrelevant to the ideology.

조리 방법에 따른 호박 중의 클로로필과 카로틴 함량 변화

김동석,小机信行,김미향 동아시아식생활학회 2004 동아시아식생활학회지 Vol.14 No.6

This study was performed to investigate changes of chlorophyll and carotene contents by cooking methods and parts of pumpkin(zucchini, green pumpkin, and sweet pumpkin). The highest chlorophyll content of 3-parts(peel, cortex, and seed), all of pumpkin was peel part for chlorophyll contents by cooking methods of all kinds of pumpkin. It was the highest when cooked by non-batter frying. Carotene was relativity stable with cooking. But in case of sweet pumpkin, steaming cooking method was reduced carotene contents. β-carotene of zucchini, green pumpkin, and sweet pumpkin was higher than standard contents.

도라지가 난소를 절제한 흰쥐의 혈 중 지질 함량 변화에 미치는 영향

김미향,김원희,박미라,한희선,배송자 신라대학교 자연과학연구소 2003 自然科學論文集 Vol.11 No.-

This study was designed to observe the effects of the feeding Platycodon grandiflorum A.DC(PG) extract on the improvement of the lipids on serum in ovariectomized rats. To investigate the effects of ethanol extract, Sprague-Dawley female rats were randomly assigned to groups as follows: Sham, OVX-control and ovariectomized rats supplemented with PG at 50㎎/㎏ bw/day. Body weight gain was not significantly different in groups. The levels of total cholestcrol was higher in ovaiectornized control rats than Sham-operated rats, but supplementation of PG ethanol extracts at 50mg/kg bw/day decreased the level of cholesterol in surum. These results might be expected that ethanol extract of PG is believed to be possible protective effects for the fatty serum increasing serum lipid.

막걸리 농축액의 투여가 흰쥐의 혈중 지질 함량에 미치는 영향

김미향,김원희,배송자 가톨릭대학교 자연과학연구소 2001 自然科學論文集 Vol.9 No.-

동동주, 청맥 농축물의 투여가 흰쥐의 성장률, 혈청 효소활성 혈청 지질에 미치는 영향을 조사하였다. 실험동물의 체중 증가량은 동동주, 청맥 농축물의 농도별 투여가 대조군과 비슷한 경향을 나타내었으므로, 동동주, 청맥의 투여가 성장률에 지장을 주기 않음을 알 수 있었다. 총 콜레스테롤 함량, 중성지질 함향은 DD1군과 CM1군에서 대조군 보다 낮은 경향을 나타냈고, LDL함량은 DD1군에서 대조군 보다 낮은 경향을 나타냈다. 이러한 결과로부터 동동주 8g/kg 투여는 25%(v/v) 에탄올 5g/kg/day 경구 투여가 만성중독을 일으킬 수 있는데 반해 혈중 지질 함량을 감소시키므로 혈중 중성지질 농도 증가로 인한 심질환 예방에 기여 할 것으로 사료된다. Makkoli is a traditional and general alcoholic beverage in Korea. It's brewed from rice, shows an alcohol concentration of about 16%, has a characteristic fragrance, is slightly acidic, and has a sweet taste. Recently, taking these tradition alcoholic beverages are decreased. We examined the effect of Dongdongju and Cheongmaek kinds of Makkoli on serum enzyme activity and lipid concentration in rats. Sparague-Dawley rats were randomly assigned to groups as follows: control group, Dongdongju 8g/kg administered group(DD1), Dongdongju 1.6gkg administered group(DD2), Dongdongju 0.8g/kg administered group(DD3) and Cheongmaek 8g/kg administered group(CM1), Cheongmaek 1.6g/kg administered group(CM2), Cheongmaek 0.8g/kg administered group(CM3). Experimental diets were fed for 6 weeks. The body weight gain, seram enzyme activity and serum lipid values of all groups were compared with control group. There were no differences in growth. Alkaline phosphatase and GPT activities of DD3 and CM2 were lower than control group, but no significant differences. The total cholesterol concentrations of DD1 and CM1 were lower than that of control group. The triglyceride concentration of DD1 and CM1 was the same as results of total cholesterol concentration. These results suggest that Dongdongju and Cheongmaek positively influenced on serum lipid concentration.

샐러드 드레싱에 대한 소비자의 기호도와 이용 실태 조사 연구 : 대구지역을 중심으로

김미향,이수진,김향희 동아시아식생활학회 2001 동아시아식생활학회지 Vol.11 No.5

This study was conducted to evaluate the consumers' preferences and perceptions on the salad and its dressings, via a total of 401 subjects in the Taegu area on the basis of 5-point Likert scale. Anthropometric data included the total subjects consisted of 66 females and 335 males: categorized by age, 20's (103), 30's (135). 40's (83), over 50's (80). The average size of family was 4.2 persons. According to BMI, 64.8% of the subjects belonged to the normal group. The age group that liked salad most was the 20's group, which was also the group that ate salad most frequently. The salad was perceived as food item which is convenient to eat(3.83), healthy(3.63), easy to prepare(3.63) and delicious(3.61) but rarely as a expensive item(2.44). The ingredients, used for salad preparation included fruits and vegetables (3.19) such as tomato and cucumber, Among the salad dressings, the fruit dressing was preferred the most(4.59), while the mayonnaise the least(3.59). The mayonnaise was perceived as an item with highest calories(4.1). and hardly perceived as a luxury item(2.78). The preference for the fruits dressing was highly correlated with the degree of education (p<0.05), age(p<0.001) and BMI(p<0.001). The higher the degree of education, the lower the level of age group, and the lower the BMI, the higher preference for the fruit salad dressing was demonstrated.

키위 드레싱 제조법의 표준화 연구

김미향,이연정 동아시아식생활학회 2002 동아시아식생활학회지 Vol.12 No.5

This study was carried out to develop a kiwi dressing which was lower in calories and a more beautiful color by using Kiwi rather than mayonnaise. This study was aimed to standardize a recipe for kiwi dressing using sensory characteristics as well as to examine the changes of pH and chromaticity by the storage period. Results of this study were as follows: from the results of sensory evaluation on kiwi dressing using different kinds of oil, the pure olive oil showed the higher scores than the corn oil in the taste, fresh-sour taste and overall palatability. Sensory evaluation scores of kiwi dressings with various amounts of oil were not significantly different, which suggested that use of kiwi for a dressing was a good way to develop a low calorie dressing because the addition of 32% (160g) oil in kiwi dressing could replace the 75% oil used in mayonnaise without any significant differences in the overall palatability. From the result of sensory evaluation on kiwi dressing with different kinds of' acid, lemon juice showed the higher scores than apple vinegar in flavor. The kiwi dressing showed the highest scores in the overall palatability and fresh-sour taste when 12% (60g) onion juice was added and in as well as flavor, taste and the overall palatability at 10 days of storage. The pH values of kiwi dressing increased significantly in proportion to the storage period (p<0.001), and showed the highest pH value of 2.99 at 17 days of storage. Lightness in color showed the lowest value at 3 days of storage and the greenness of kiwi dressing increased gradually, but the yellowness decreased significantly in proportion to the storage period(p<0.001).

Collagen 성숙가교 생성에 관한 기초연구

김미향 신라대학교 자연과학연구소 1999 自然科學論文集 Vol.7 No.-

Collagen, the major constituent of connective tissue fibriles, is the most common protein in the animal world. It is widely distributed in the various tissues of vertebrates and responsible for their distinctive physiological functions. Normal tensile strength in collagen fibrils is due to intermolecular and intramolecular cross-links, which are known to alter in aging. The initial step in the formation of collagen cross-links is the deamination of specific lysyl and hydroxylysyl residues by lysyl oxidase, yielding reactive aldehydes, allysine and hydroxyallysine. Pyridinoline, a mature cross-link which is stable and non-reducible, is derived from two hydroxyallysine and one hydroxylysine residues of collagen fibrils. L-Ascorbic acid(AsA), commonly known as vitamin C, is an essential vitamin for humans, primates, and guinea pigs. AsA had important biochemical functions with various hydroxylations. In the synthesis of collagens, the enzymatic hydroxylations of proline and lysine are necessary for the production of a stable extracellular matrix and cross-links in the fibrils, respectively. To clarify the specificity of AsA in in vitro aging containing enzymatic reaction, lysyl oxidase was partially purified from the aorta of bovine. When AsA were added to the reaction mixture, pyridinoline contents were lower than the control. Moreover, it was observed that AsA is rapidly oxidized within 24 hr under this experimental condition. Supplementation with AsA may decreased pyridionline formation in the early stage of enzymatic reaction in vitro.