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권석형 ( Suk Hyung Kwon ),김춘년 ( Choon Nyeon Kim ),김철용 ( Chul Yong Kim ),권석태 ( Suk Tae Kwon ),박기문 ( Ki Moon Park ),황보식 ( Sik Hwangbo ) 한국식품영양학회 2003 韓國食品營養學會誌 Vol.16 No.1
버섯 균사체로부터 분리한 단백다당체의 Th1 cell 증식효과 및 각종 암세포에 대한 세포독성을 조사하였다. 단백다당체 시료는 영지버섯, 아가리쿠스, 표고버섯, 운지버섯, 그리고 상황버섯을 100℃에서 3시간 열수 수출하는 방법으로 조제하였다. Th1 cell의 세포 증식을 조사한 결과, 10mg/ml 농도에서 모든 시료가 40% 이상 억제하는 효과가 있는 것으로 나타났다 7종류의 암세포를 이용한 암세포 생존율을 조사한 결과, 1mg/ml 농도에서 P388D1와 L1210에서 아가리쿠스는 2.4% 와 39.7%, 표고버섯은 48.4%와 52.5% 의 생존율을 보였다. Sarcoma 180 으로 복수암을 유발시킨 마우스에게 아가리쿠스와 표고버섯으로부터 추출한 단백다당체를 섭취시킬 경우 생존율이 27 ~ 40%까지 유의적으로 증가하는 것으로 나타났다. The purpose of this study is to observe the effect of protein-bound polysaccharide (PBP) on proliferation of Th1 cells and cytotoxicity of cancer cell. Mushrooms (Ganoderma lucidum, Agaricus blazei, Lentinus edodes, Coriolus versicolor and Phellinus linteus) were fractionated by 100℃ hot water for 3hr. PBP was stimulated and proliferated Th1 cells most at 10 mg/ml concentration and the percentage of cell proliferation was 40%. It was estimated cytotoxicity of PBP against 7 kinds of cancer cell lines. Antitumor activities of Agaricus blazei against P388D1 and L1210 (tumor cell lines) were 2.4% and 39.7% survival rate, and Lentinus edodes was 48.4$ and 52.5% survival rate, respectively. PBP mixtures of Agaricus and Lentinus edodes prolonged (27 ~ 40%) significantly the survival rate of mice intraperitoneally implanted with sarcoma 180.
한방복합제에 의한 산후체중 조절요법이 출산후 체중감소에 미치는 영향
김상만 ( Sang Man Kim ),양재혁 ( Jae Hyuk Yang ),임재연 ( Jae Youn Lim ),박정우 ( Jung Woo Park ),권석형 ( Suk Hyung Kwon ),황보식 ( Sik Hwangbo ) 한국식품영양학회 2003 韓國食品營養學會誌 Vol.16 No.1
본 연구는 산후조리용 기능성 식품을 개발하기 위하여 기능성 식품을 섭취하지 않은 정상 임산부 54명 (대조군)과 섭취한 임산부 51명(실험군)을 대상으로 하여 실시하였다. 연구대상자 평균연령은 대조군이 29.3세, 실험군이 29.1세였고, 임신전 체질량지수는 대조군이 22.8, 실험군이 22.3으로 대조군이 약간 높았으나, 모두 정상범위였다. 대조군과 실험군의 임신중 총 체중증가는 대조군이 19.1kg, 실험군이 17.8kg이었다. 만삭시 체중 및 출산 직후 체중은 두 군간의 유의한 차이는 없었다. 출산 1개월 후 체중변화는 대조군이 0.4kg 감소되었고, 실험군이 0.7kg 감소되어 두 군간의 유의한 체중변화는 관찰할 수 없었다 출산 2개월 후 체중변화는 대조군이 2.3kg 감소되었고, 실험군은 6.5kg 감소되어 실험군에서 유의한 체중감소를 관찰할 수 있었다 (p<0.01). 출산 3개월 후 체중 변화는 대조군이 3.7kg 감소되었고, 실험군은 9.8kg 감소되어 실험군에서 유의한 체중감소를 관찰할 수 있었다 (p<0.01). 출산 1년 후 체중감소는 대조군은 5.0kg, 실험군은 10.4kg으로 유의한 감소가 있었으며 (p<0.01), 출산 1년 후 체질량 지수도 대조군 25.7, 실험군 21.6으로 유의한 차이를 나타내었다. This studies were performed to functional food consisted of herb mixture having an effect on postpartum body weight control in 105 subjects ( control group n=54, experimental group n=51). Mean age of control and experimental group were 29.3 and 29.1. Mean pregravida body mass index of control and experimental group were 22.8 and 21.5 . Total weight gain during the period of pregnancy of control and experimental group were 19.1kg and 17.8kg. In this studies, changes in postpartum weight was measured until one year after parturition. Until 1 month after parturition, there almost had no changes in weight all of two groups. But after 2 month, change in weight loss between two groups was shown definitely. Mean weight loss of control group and experimental group were 2.3kg and 6.5kg after 2 month, 3.7kg and 9.8kg after 3 month, 5.0kg and 10.4kg after 1 year (p<0.01).
한방 복합제가 산모의 체중조절 및 관절통에 미치는 영향
김상만 ( Sang Man Kim ),정화영 ( Hwa Young Chung ),임재연 ( Jae Youn Lim ),황보식 ( Sik Hwangbo ),권석형 ( Suk Hyung Kwon ) 한국식품영양학회 2002 韓國食品營養學會誌 Vol.15 No.3
We have studies in 38 subjects (19 control and 19 experiment ) for development of functional food for postpartum body control. Mean age of control and experimental subjects were each other 30.4 and 29.0 years old, and mean body mass index were 20.2 and 21.4. Total weight gain during pregnancy of control and experimental subjects were 14.0kg and 19.8kg. We measured change of weight and liver activity after parturition for 3 months. It shows that weight not reduced until 30 days in postpartum but significantly decreased during 30 days to 90 days. The mean weight of control and experimental subjects were decreased 3.15kg and 6.46kb at 60 days (p<0.05), 4.47kg and 7.44kg at 90 days (p<0.05). In this study, hemoglobin, GOT and GPT level were not changes before and after of experiment, respectively.
홍석산,이승환,김철용,권석형,황보식 한국식품영양학회 2002 韓國食品營養學會誌 Vol.15 No.4
본 연구에서 선발된 17종의 천연물을 Sprague- Dawley rat에 급여한 결과, 체중 증가, 에너지 소비, fat pads 중량, 간의 triglyceride 함량, atherogenic index 그리고 혈중 글루코오스의 함량 등이 감소하는 경향을 나타내었다. 특히 동아를 구강으로 섭취시킨 결과, 체중 증가, 에너지 소비, fat pads 중량, 그리고 혈중 글로코오스의 함량등이 감소하였으나, 간의 triglyceride 함량은 오디와 송엽의 열수 추출물보다 적게 감소하였다. 동아, 오디, 그리고 송엽을 혼합하여 사용한 결과, 각각의 원료를 사용할 경우보다 비만이 개선되는 것으로 나타났다. This study attempted to evaluate the effectiveness of function of Wax Gourd for obesity and the related disease of adult people can be developed by the combination of the 17 food materials screened in this study. The experiments using Sprague-Dawley male rats show that seventeen kinds of food material inhibited the increase of body weight gain, energy intake, fat pads weight, liver triglycerides content, atherogenic index, and blood glucose concentration induced by cafeteria diet. Oral administration of wax gourd decreased most body weight gain, energy intake, fat pads weight, and blood glucose concentration induced by cafeteria diet. Oral administration of wax gourd decreased most body weight gain, energy intake, fat pads weight, and blood glucose concentration. Liver triglycerides content was the lowest in the group administered mulberry stem extract and the group administered pine leaves showed the lowest atherogenic index. The combined administration of wax gourd, mulberry stem extract and pine leaves improved more the obesity and related symptoms than the individual administrations.
이영재,최영욱,전홍렬,박동우,권석형 한국약제학회 2000 Journal of Pharmaceutical Investigation Vol.30 No.1
A new technique has been developed for the preparation of Lactobacillus microcapsules to enhance the stability against high temperature, humidity, gastric acid and bile acid. Employing fluidized bed coating, primary sub-coating was processed in non-organic solvent system, so that Lactobacillus did not directly contact with organic solvent. Secondary enteric-coating was processed in organic solvent with low temperature (below 33℃) technique, which minimized the heat labilability of Lactobacillus. Survival rate of Lactobacillus within microcapsule was not less than 95% and acid tolerance was above 30% in the artificial gastric acid. Further more it was dissolved in the artificial intestine juice within 2∼3 hr. Average size of Lactobacillus microcapsules was 450 ㎛(25-50 mesh) and its viability was above 90% in the direct tableting.