Effects of dietary supplementation with red-pigmented leafy lettuce (<i>Lactuca sativa</i>) on lipid profiles and antioxidant status in C57BL/6J mice fed a high-fat high-cholesterol diet

Lee, Jeung Hee,Felipe, Penelope,Hyung Yang, Yoon,Yeon Kim, Mi,Yoon Kwon, Oh,Sok, Dai-Eun,Chin Kim, Hyoung,Ree Kim, Mee Cambridge University Press 2009 The British journal of nutrition Vol.101 No.8

<P>The present study was undertaken to assess the beneficial effects of a daily consumption of 8 % freeze-dried red-pigmented leafy lettuce (<I>Lactuca sativa</I>) on CVD. C57BL/6J mice were fed a high-fat high-cholesterol diet supplemented with or without red-pigmented leafy lettuce for 4 weeks. The present results showed that the red-pigmented leafy lettuce-supplemented diet significantly decreased the level of total and LDL-cholesterol and TAG in the plasma of the mice. The atherosclerotic index was calculated to be 46 % lower in the mice fed with the lettuce diet compared with the control diet. Lipid peroxidation measured by 2-thiobarbituric acid-reactive substances was markedly reduced in the plasma, liver, heart and kidney of the mice fed the lettuce diet. The content of antioxidants (total glutathione and β-carotene) was significantly increased by lettuce supplementation. The antioxidant defence system by antioxidant enzymes including glutathione S-transferase, glutathione peroxidase, glutathione reductase, superoxide dismutase and paraoxanase in blood or liver tissues was also increased, and showed the improved oxidative stress in the mice fed the lettuce diet. The measurement of tail DNA (%), tail extent moment and olive tail moment indicated that the lettuce diet increased the resistance of hepatocyte and lymphocyte DNA to oxidative damage. The present study showed that the supplementation of a high-cholesterol high-fat diet with 8 % red-pigmented leafy lettuce resulted in an improvement of plasma cholesterol and lipid levels, prevention of lipid peroxidation and an increase of the antioxidant defence system and, therefore, could contribute to reduce the risk factors of CVD.</P>

Red beet (Beta vulgaris L.) leaf supplementation improves antioxidant status in C57BL/6J mice fed high fat high cholesterol diet

Jeung Hee Lee,Chan Wook Son,Mi Yeon Kim,Min Hee Kim,Hye Ran Kim,Eun Shil Kwak,Sena Kim,Mee Ree Kim 한국영양학회 2009 Nutrition Research and Practice Vol.3 No.2

The effect of diet supplemented with red beet (Beta vulgaris L.) leaf on antioxidant status of plasma and tissue was investigated in C57BL/6J mice. The mice were randomly divided into two groups after one-week acclimation, and fed a high fat (20%) and high cholesterol (1%) diet without (control group) or with 8% freeze-dried red beet leaf (RBL group) for 4 weeks. In RBL mice, lipid peroxidation determined as 2-thiobarbituric acid-reactive substances (TBARS value) was significantly reduced in the plasma and selected organs (liver, heart, and kidney). Levels of antioxidants (glutathione and β-carotene) and the activities of antioxidant enzyme (glutathione peroxidase) in plasma and liver were considerably increased, suggesting that antioxidant defenses were improved by RBL diet. Comet parameters such as tail DNA (%), tail extent moment, olive tail moment and tail length were significantly reduced by 25.1%, 49.4%, 35.4%, and 23.7%, respectively, in plasma lymphocyte DNA of RBL mice compared with control mice, and indicated the increased resistance of lymphocyte DNA to oxidative damage. In addition, the RBL diet controlled body weight together with a significant reduction of fat pad (retroperitoneal, epididymal, inguinal fat, and total fat). Therefore, the present study suggested that the supplementation of 8% red beet leaf in high fat high cholesterol diet could prevent lipid peroxidation and improve antioxidant defense system in the plasma and tissue of C57BL/6J mice.

Effect of Gamma - Irradiated Red Pepper Powder on Physicochemical Properties of Kakdugi, a Korean Traditional Radish Kimchi

Jeung Hee Lee,Tae Hwa Sung,Mee Ree Kim 한국식품영양과학회 2005 Preventive Nutrition and Food Science Vol.10 No.1

Physicochemical properties and sensory characteristics of kakdugi prepared with red pepper powder gamma-irradiated up to 7 kGy were determined during fermentation at 5℃. The overall fermentation patterns between kakdugies with irradiated and nonirradiated red pepper powder were similar. Kakdugi prepared with irradiated red pepper powder required one week longer time for optimal ripening compared to the kakdugi control. Irradiated red pepper powder did not affect the hardness and fracturability of kakdugi during fermentation. Kakdugi prepared with irradiated red pepper powder maintained a redder color than the kakdugi control. No significant differences were observed in taste, odor, texture, and overall acceptability (p<0.05) except for color. It can be concluded that irradiation of red pepper powder, up to 7 kGy, did not affect the quality of kakdugi with regard to physicochemical and sensory characteristics during fermentation. Moreover, irradiated red pepper powder was better for maintaining the red color and delaying optimum ripening time of kakdugi fermentation.

Effect of Gamma-Irradiated Red Pepper Powder on Physicochemical Properties of Kakdugi, a Korean Traditional Radish Kimchi

Lee, Jeung-Hee,Sung, Tae-Hwa,Kim, Mee-Ree The Korean Society of Food Science and Nutrition 2005 Preventive Nutrition and Food Science Vol.10 No.1

Physicochemical properties and sensory characteristics of kakdugi prepared with red pepper powder gamma-irradiated up to 7 kGy were determined during fermentation at 5℃. The overall fermentation patterns between kakdugies with irradiated and nonirradiated red pepper powder were similar. Kakdugi prepared with irradiated red pepper powder required one week longer time for optimal ripening compared to the kakdugi control. Irradiated red pepper powder did not affect the hardness and fracturability of kakdugi during fermentation. Kakdugi prepared with irradiated red pepper powder maintained a redder color than the kakdugi control. No significant differences were observed in taste, odor, texture, and overall acceptability (p<0.05) except for color. It can be concluded that irradiation of red pepper powder, up to 7 kGy, did not affect the quality of kakdugi with regard to physicochemical and sensory characteristics during fermentation. Moreover, irradiated red pepper powder was better for maintaining the red color and delaying optimum ripening time of kakdugi fermentation.

호두의 화장품 기능성

Mee-Kyung Kim(김미경),Jin-Sung Kim(김진성),Bun-Sung Jo(조분성),Jeung-Hoan Kim(김정환),In-Cheol Lee(이인철),Myung-Sup Lee(이명섭),Young-Je Cho(조영제) 한국생명과학회 2011 생명과학회지 Vol.21 No.6

호두과육으로부터 용매별로 추출한 추출액중의 phenolic compound 함량은 열수, 에탄올, 메탄올, 아세톤 추출물 순서로 24.3, 34.4, 32.5, 15.1 ㎎/g의 함량을 나타내어 에탄올 추출물의 phenolic compound 함량이 가장 높았으며, 인체에 무해한 추출 용매인 열수 및 에탄올 농도별 추출물의 phenolic compound 비교한 결과 60% 에탄올 추출물에서 34.7 ㎎/g과 열수 추출물에서 24.6 ㎎/g 함량의 phenolic compound를 나타내었다. 호두추출물의 항산화 활성 중 전자공여능의 경우 열수추출물에서 78.1%, 60% 에탄올추출물에서 80.6%의 활성을 나타내었으며, ABTS radical cation decolorization 측정에서는 열수추출물과 60% 에탄올추출물 각각 98.1%와 98.3%의 높은 항산화 활성을 나타내었다. Antioxidant protection factor (PF)의 경우는 열수추출물과 60% 에탄올추출물에서 각각 1.1±0.2 PF와 1.1±0.4 PF로 높지는 않았으며, TBARs inhibitory activity 측정에서는 열수추출물과 60% 에탄올추출물에서 각각 60%와 75%로 비교적 높은 항산화력을 가졌음이 확인되었다. 호두추출물의 항염증효과를 살펴본 결과 100 ㎍/㎖의 농도에서 50%의 NO발현이 억제되었고, western blot에 의한 iNOS 및 COX-2의 억제효과는 대조군에 비해 100 ㎍/㎖의 농도에서 10% 정도의 낮은 저해 효과를 나타내었다. Tyrosinase의 저해 활성의 경우 60% 에탄올추출물에서 43%의 저해율을 보였으며, 수렴효과의 경우 60% 에탄올추출물에서 55%의 억제효과를 나타내어, 호두추출물은 미백 및 주름개선용 화장품소재로서 개발이 가능하다고 판단되었다. The phenolic compounds of walnut extracts by various solvents were shown to be 24.3 ㎎/g in hot water, 34.4 ㎎/g in ethanol, 32.5 ㎎/g in methanol and 15.1 ㎎/g in acetone. In a comparison of phenolic compounds from hot water and different concentrations of ethanol, which are harmless, 60% ethanol extract and hot water extract were 34.7 ㎎/g, 24.6 ㎎/g. The electron donating ability (EDA) of walnut extracts in hot water and 60% ethanol were 78.1% and 80.6%. According to ABTS radical cation decolorization for antioxidant activity, hot water and 60% ethanol extract showed high antioxidant activities of 98.1% and 98.3%. Antioxidant protection factor (PF) were 1.1±0.2 PF and 1.1±0.4 PF in hot water and 60% ethanol extract. In TBARs inhibitory activity, each extract showed high antioxidant activities at 60% and 75%. Anti-inflammation effects of walnut extract were tested, and inhibition of NO was 50% in 100 ㎍/㎖ phenolics. Inhibitory activity against iNOS and COX-2 were shown, through Western blot, to be 10% in 100 ㎍/㎖ phenolics. Tyrosine inhibitory activity of 60% ethanol extract was 43%, and astringent effect of 60% ethanol extract was 55%. These results suggest that walnut extracts are suitable for functional cosmetics requiring skin-whitening and anti-wrinkle activity.

Red beet(Beta vulgaris L.) leaf supplementation improves antioxidant status in C57BL/6J mice fed high fat high cholesterol diet

Lee, Jeung-Hee,Son, Chan-Wook,Kim, Mi-Yeon,Kim, Min-Hee,Kim, Hye-Ran,Kwak, Eun-Shil,Kim, Se-Na,Kim, Mee-Ree The Korean Nutrition Society 2009 Nutrition Research and Practice Vol.2 No.1

The effect of diet supplemented with red beet (Beta vulgaris L.) leaf on antioxidant status of plasma and tissue was investigated in C57BL/6J mice. The mice were randomly divided into two groups after one-week acclimation, and fed a high fat (20%) and high cholesterol (1%) diet without (control group) or with 8% freeze-dried red beet leaf (RBL group) for 4 weeks. In RBL mice, lipid peroxidation determined as 2-thiobarbituric acid-reactive substances (TBARS value) was significantly reduced in the plasma and selected organs (liver, heart, and kidney). Levels of antioxidants (glutathione and $\beta$-carotene) and the activities of antioxidant enzyme (glutathione peroxidase) in plasma and liver were considerably increased, suggesting that antioxidant defenses were improved by RBL diet. Comet parameters such as tail DNA (%), tail extent moment, olive tail moment and tail length were significantly reduced by 25.1%, 49.4%, 35.4%, and 23.7%, respectively, in plasma lymphocyte DNA of RBL mice compared with control mice, and indicated the increased resistance of lymphocyte DNA to oxidative damage. In addition, the RBL diet controlled body weight together with a significant reduction of fat pad (retroperitoneal, epididymal, inguinal fat, and total fat). Therefore, the present study suggested that the supplementation of 8% red beet leaf in high fat high cholesterol diet could prevent lipid peroxidation and improve antioxidant defense system in the plasma and tissue of C57BL/6J mice.

성인의 상하악 치조 전돌증의 교정 : 외과적 악교정 2례

이정미,도기용,진병로,박희대,이희경,김종원 영남대학교 의과대학 1988 Yeungnam University Journal of Medicine Vol.5 No.1

저자들은 영남대학교 의과대학 부속병원 치과에 상하악 치조전돌을 주소로 내원한 2명의 환자에게 상하악의 전치부 분절골절단술과 교정치료를 병행하여 심미적으로 좋은 결과를 얻었기에 치료결과를 아래와 같이 요약했다. 1. 전치부를 후방 위치시키는 외과적 술식으로 제 1소구치 발치 공간을 이용해 Wunderer, Kole방법을 사용했다. 2. crowding이 있었던 증례 2에서는 술전 교정으로 이를 해소했고 intrusion시키는 단계에서 외과적 시술을 시행하였다. 3. 술전 paper surgery, cast surgery에 의해 술후 결과를 어느 정도 예상할 수 있었다. 4. cast상에서 resin splint를 제작하여 6주동안 악내고정하였고 이에 따라 악간고정은 필요치 않았다. 5. 증례 2에서는 수술 후 남아있는 deep bite를 개선하기 위해 술후교정을 시행했다. 6. 각각 3개월, 5개월 관찰하였는 바 아직까지는 relapse와 합병증이 나타나지 않았으며 심미적인 면에서 개선된 양상을 보였다. Two patients, sought treatment for chief complaints of protruding frontal tooth and desired treatment to reduce the prominance of lips, were diagnosed as bimaxillary protrusion via clinical and cephalometric analysis. The authors corrected them by combined surgical and orthodonic treatment. As pre-surgical survey, paper and cast surgery were performed and wafer and resin sprint were constructed. We performed anterior maxillary and mandibular osteotomies in first premolar site to retract the maxillary and mandibular dentoalveolar segment in order to; 1) decrease prominance of upper and lower lips. 2) create proper lower incisor intrusion. By use of intramaxillary fixation, prompt oral intake was possible. We made good result of esthetic improvement and there was no evidence of relapse and any complication.

The Packaging and Irradiation Effects on Volatile Compounds of Red Pepper Powder

( Jeung Hee Lee ),( Mee Ree Kim ) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2003 국제학술심포지움 쌀박람회 Vol.2003 No.-

향신채의 조리중 기능성 변화 (총설)

이정희 ( Jeung Hee Lee ),김미리 ( Mee Ree Kim ) 한국식품조리과학회 2008 한국식품조리과학회지 Vol.24 No.1

보행운동이 당뇨환자의 혈당 및 운동에 대한 동기에 미치는 효과

이영란(Lee, Young Ran),강미애(Kang, Mee Aei),문정숙(Moon, Jeung Sook),김미경(Kim, Mi Kyung) 한국보건간호학회 2001 韓國保健看護學會誌 Vol.15 No.1