된장 숙성기간중의 항산화 및 암세포 생육 억제효과

권선화 ( Sun Hwa Kwon ),손미예 ( Mi Yae Shon ) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2004 한국식품저장유통학회지 Vol.11 No.4

노인시설 종사자들의 노인에 대한 태도 및 노인장기요양보험제도에 대한 인식조사

권선화 ( Sun Hwa Kwon ),박정란 ( Jeong Ran Park ),이연경 ( Yeun Kyung Lee ) 한국치위생학회 2010 한국치위생학회지 Vol.10 No.5

Objectives: This research identified the attitude towards senior citizens targeting the workers of the facility for senior citizens to establish Long-Term Care Insurance System early on, and to identify the degree of perception on the importance of senior citizens` oral health and on the need for dental sanitation specialists. Methods: This research targeted 233 workers of the facility for the senior citizens located in some parts of the Gyeongnam area. Survey was conducted from December 1, 2009 to January 31, 2010 to identify the facility workers` attitude towards senior citizens and on the perception towards Long-Term Care Insurance System. Results: 1. As for the awareness towards senior citizens, 50.2% said that they are comfortable around senior citizens while degree of kindness towards senior citizens was 48.5%. 21.0% had experienced training for senior citizens` oral health management. As for the question on who should serve as the trainer, dental sanitation specialists were citied the most with 47.6%. 29.2% was very interested in the senior citizens` oral health while 83.7% said that oral cavity managers are needed in the facility for the senior citizens. As for the question on who should be in charge, if necessary, dental sanitation specialist was cited the most with 57.9%. 2. Awareness on the Long-Term Care Insurance System, treatment for the oral cavity sanitation by visiting homes and information on the activity of long-term care specialists was high following the experience of training for the senior citizens` oral health management in case of the workers at the senior citizens` facility. This manifested statistically significant difference(p<0.05)(p<0.01). Moreover, treatment for oral cavity sanitation manifested statistically significant difference was manifested in the treatment for oral cavity sanitation following the need for oral health managers and who should be in charge, if necessary(p<0.01). Conclusions: These results advocate the need to develop diverse senior citizens` oral health management methods and to continue to carry out actions for senior citizens` oral health improvement that can be carried out by the long-term caretakers for the management of senior citizens` oral cavity health.

전통 장류의 체중감소 및 지질저하 효과

권선화(Sun-Hwa Kwon),이규복(Ku-Bok Lee),임근숙(Kun-Suk Im),김수옥(Su-Ok Kim),박건영(Kun-Young Park) 한국식품영양과학회 2006 한국식품영양과학회지 Vol.35 No.9

본 연구는 고지방식이에 동결 건조한 된장, 청국장, 고추장 및 쌈장 등의 전통 장류를 첨가하여 4주 동안 사육한 후체중, 피하지방함량, 장기별 무게, 장기별 지질 및 콜레스테롤 함량을 측정하여 항비만 효과를 살펴보았다. 고지방식이군에 비해 모든 장류 첨가군에서 체중과 식이효율이 감소되었고, 특히 된장을 첨가한 식이군에서 체중감소 효과가 가장 높았다. 지방조직 중량은 된장과 쌈장을 첨가한 식이군에서 가장 낮았으며 간, 신장주위 지방조직의 중성지질 및 콜레스테롤 농도는 장류 첨가식이군에서 낮아졌다. 특히 된장과 쌈장 첨가식이군의 간 무게는 고지방 식이를 동시에 섭취시켰지만 정상군의 수준으로 감소되었다. 간의 콜레스테롤 농도는 청국장을 제외한 다른 장류군에서 감소하였고, 신장주위 지방조직의 콜레스테롤 농도도 고지방식이군에 비해 감소하였다. 혈액에서의 중성지방과 콜레스테롤 모두 고지방식이군에 비하여 장류를 첨가한 식이군에서 감소하는 경향을 보였는데 된장과 쌈장 첨가식이군에서 가장 큰 효과를 나타내었다. 결국 이 연구에서 고지방식이에 의한 항비만효과는 된장, 쌈장, 고추장, 청국장 순이었고 된장이 가장 효과가 컸었다. Effects of Korean traditional soybean fermented foods on weight reduction and lipid-lowering activities were studied using Spraque-Dawley (SD) rats fed a high fat diet. The rats were raised for four weeks after adaptation period on either a normal diet (ND, based on the AIN-93 diet), high fat diet (HFD, supplemented with 12% lard oil in the ND), or diets containing 10% of freeze dried Doenjang, Chungkukjang, Kochujang, or Samjang to HFD. The final weight, food efficiency ratio (FER) and the weight of adipose tissue were decreased significantly by the consumption of Doenjang and Samjang, compared to HFD (p<0.05). The contents of cholesterol and triglyceride increased by HFD were reduced by the fermented foods in liver and perirenal fat tissues of the rats, especially Doenjang and Samjang diets showed high lipid-lowering activity. And TG and cholesterol contents in the plasma serum were simillar trend to liver and perirenal fat tissue. These results suggested that Korean traditional soybean fermented foods, especially Doenjang showed the highest weight reduction and lipid lowering activities of the rats fed high fat diet.

창원지역 치과위생사의 직무스트레스와 직무만족에 관한 연구

이명주,권선화,구효진,Lee, Myeong-Ju,Kwon, Sun-Hwa,Goo, Hyo-Jin 한국임상보건과학회 2013 한국임상보건과학회지 Vol.1 No.3

Purpose. This study was performed on survey related dental hygienist job stress and job satisfaction, to improve the work efficiency of the dental hygienist and for dental hygienist to eliminate the cause of stress for health promotion and for management to be able to help to finding ways to provide basic data. Method. This survey is based on 235 people who are dental hygienists working in Changwon city from November 1 to November 30 2012, by statistical analysis of collected data using SPSS Win Program 20.0 version t-test, univariate analysis of variance (one-way ANOVA), correlation analysis that performed to determine statistical significance with a significance level of 0.05 was considered. Results. For correlation of job satisfaction and job stress, the job demands, job insecurity, and workplace culture shows a negative correlation. For Correlation of the physical environment, insufficient job control, interpersonal conflict, and organizational system is, lack of reward shows a positive correlation. The less job stress due to Insufficient job control, interpersonal conflict, organizational system, is, the higher job satisfaction due to job demands and workplace culture is.(p <0.05), The higher job stress is, the higher the job satisfaction is(p <0.05). Conclusions. Job satisfaction and job stress may be relevant each other, there fore several measures should be sought to solve insufficient job control, interpersonal conflict, organizational system and the lack of reward, consequently to increase the job satisfaction of dental hygienists.

키위와 무를 첨가한 소립 검정콩 청국장의 정미성분

손미예,권선화,서권일,박석규,박정로,Shon, Mi-Yae,Kwon, Sun-Hwa,Seo, Kwon-Il,Park, Seok-Kyu,Park, Jeong-Ro 한국생명과학회 2001 생명과학회지 Vol.11 No.6

To Confirm the repression of off-odor and improvement of food quality in small black bean chungkugjang (SBC), some taste compounds of SBC added with kiwi and radish homogenate and fermented fro 3 days at 42$^{\circ}C$ were investigated. Contents of free amino acids in SBC were lower than that of soybean chungkugjang (SC) and were increased by adding kiwi and radish homogenate to black bean, indicating that two materials were effective to the enzymatic digestibility of soy protein. Of organic acids, citric acid was the most abundant, followed by acetic acid and lactic acid. Fatty acid composition was high in the order of linoleic acid (50.82~54.51%), oleic acid (17.76%~22.10%) and plamitic acid(12.13~13.79%). There were no significant difference in compositions of organic acids and fatty acids of chungkugjang. Major volatile compounds of SBC were indole , 2-5-dimethyl pyrazine and trimethyl pyrazine. Contents of alkyl pyrazines that contribute the characteristic aroma and flavor of SBC added and fermented with kiwi and radish homogenate were 3 times lower than those of SC. Uracil and UMP were major nucleic acie-drlated compounds in all four chungkugjangs. Contents of the other nucleic acid-related compounds were a similar trend in all chungkugjangs.

연구논문 : 키위와 무를 첨가한 검정콩청국장의 발효중 화학성분의 변화

손미예(Mi Yae Shon),권선화(Sun Hwa Kwon),박석규(Seok Kyu Park),박정로(Jeong Ro Park),최진상(Jin Sang Choi) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2001 한국식품저장유통학회지 Vol.8 No.4

원료콩의 증자조건을 달리한 검정콩 간장의 질소화합물 및 유리아미노산

고영란 ( Young Ran Ko ),권선화 ( Sun Hwa Kwon ),최재훈 ( Je Hun Choi ),손미예 ( Mi Yae Shon ),박석규 ( Seok Kyu Park ) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2003 한국식품저장유통학회지 Vol.10 No.1

치과위생사의 노인장기요양보험제도에 대한 인식도 연구

박정란 ( Jeong Ran Park ),권선화 ( Sun Hwa Kwon ) 한국치위생과학회 2009 치위생과학회지 Vol.9 No.3

Quercetin Glucoside Profiling of Fresh Onion ( Allium cepa) and Aged Black Onion Using HPLC-ESI/MS/MS

Dong-Min Chung(정동민),Sun Hwa Kwon(권선화),Young Chul Chung(정영철),Hyo Kon Chun(전효곤) 한국생명과학회 2011 생명과학회지 Vol.21 No.3

퀘세틴은 양파에 있는 주요한 플라보노이드이고, 항산화제 역할을 한다. 양파에 있는 퀘세틴은 주로 배당체 형태로 존재한다. 흑양파는 습도 90%와 온도 60℃ 조건 하에서 30일 동안의 숙성처리과정으로 만들어진다. 흑양파 제조과정전후의 양파 속에 있는 퀘세틴과 퀘세틴 배당체들은 HPLC-ESI/MS/MS를 이용하여 분석되었다. 생양파 속에는 퀘세틴단당체와 퀘세틴 이당체가 동정되었고, 반면에 흑양파 속에는 퀘세틴만이 존재하였다. 그러한 결과들은 생양파에 있는 퀘세틴 배당체(단당체와 이당체)들은 숙성과정 동안 해당과정이 일어난다는 것을 의미한다. 이러한 분석프로파일은 숙성과정 동안 발생되는 양파의 주요한 두 개의 퀘세틴 배당체들의 변화를 추정하는데 용이한 방법을 제공할 것이다. Quercetin is a major flavonoid present in onions, which acts as an antioxidant. Quercetin exists both as a free compound and conjugated with carbohydrates, primarily as glucosides in onion. Aged black onion was made through a 30 day aging process in which the onions were kept in an environment of 60℃ and high humidity (90% RH). Quercetin and quercetin glucosides were assayed in onion bulbs before and after the aging process, using high performance liquid chromatography-electrospray ion trap mass spectrometry (HPLC-ESI/MS/MS). Quercetin mono- and diglucosides were identified in fresh onion bulbs, whereas quercetin aglycone was the only form present in aged black onion bulbs. These findings indicate that the quercetin mono- and di-glucosides present in fresh onions undergo complete deglycosylation during the aging process. Such profiling will provide a rapid method that can be used to assess changes in the two major quercetin glycosides during the aging process of onion bulbs.

경남지역 일부 치과위생사의 보수교육 인식 및 만족도 연구

성미경(Mi-Gyung Seong),강용주(Yong-Ju Kang),권선화(Sun-Hwa Kwon),이지영(Ji-Young Lee),송혜정(Hye-Jeong Song),정미경(Mi-Kyoung Jeong),진미영(Mi-Young Jin),구효진(Hyo-Jin Goo) 한국구강보건과학회 2020 한국구강보건과학회지 Vol.8 No.1

Objectives: The purpose of this study was to analyze the recognition of and satisfaction with continuing education in dental hygienists to improve the quality of the education program. Methods: A survey was conducted on 384 participants in continuing education during the first half of the 2018 Korean Dental Hygienist Association Gyeongsangnam-do Conference. The collected data were statistically analyzed using SPSS 12.0. The characteristics of the service agency by working institutions and the main work by experience were analyzed with the chi-square test. Satisfaction with continuing education according to general characteristics was post-tested using Duncan s multiple comparison after a t-test and ANOVA. The significance level was 0.05. Results: In terms of continuing education, clinical work (latest technology) showed the highest distribution in terms of desired education. The highest scoring reason for attending continuing education was legal certification. The highest scoring reason for not attending was economic burden. On-line education was preferred over off-line education. A significant difference was observed in overall education, educational environment, contents, and methods among dental hygienists with degrees higher than a master s degree, and the work experience satisfaction level was higher in subjects with more than 16 years of education (p<0.01, p<0.001). Conclusions: In order to raise the recognition of the value of continuing education for dental hygienists and to improve the working environment, a plan for future development and operation of a continuing education program should be prepared.