Metformin 과다 복용에 의한 대사성 젖산 산증 1례

박정숙,정성필,이한식,김의중,Park, Jung-Suk,Chung, Sung-Pil,Lee, Han-Shick,Kim, Eui-Chung 대한임상독성학회 2007 대한임상독성학회지 Vol.5 No.2

Metformin is antihyperglycemic, not hypoglycemic. It causes neither insulin release from the pancreas nor hypo glycemia, even when taken in large doses. But, there are several reports of metformin-associated lactic acidosis (MALT). We present a case report of severe lactic acidosis most probably resulting from high doses of metformin in a patient with no known contraindications for metformin. A 43-year-old female was admitted to the emergency department due to a metformin overdose. She had diabetes for 6 years, well-controlled with metformin and novolet. One hour before admission, she impulsively took 50g metformin (100 mg or 100 tablets). Physical examination for symptoms revealed only irritability, and laboratory evaluation revealed only mild leukocytosis. After one hour the patient was drowsy, and arterial blood gas analysis showed severe lactic acidemia Seven hours after ED arrival, she commenced hemofiltration treatment and was admitted to the intensive care unit. Continuous venovenous hemodiafiltration was initiated. Forty-eight hours later, full clinical recovery was observed, with return to a normal serum lactate level. The patient was discharged from the intensive care unit on the third day. A progressive recovery was observed and she was discharged from the general word on the thirteenth day.

표고버섯을 첨가하여 제조한 강정의 품질특성

박정숙,나환식,Park, Jung-Suk,Na, Hwan-Sik 한국식품영양과학회 2007 한국식품영양과학회지 Vol.36 No.2

영양학적, 생리학적 장점이 많은 표고버섯을 다양한 식품으로 이용하기 위한 적절한 가공방법을 모색하여 고부가가치를 갖는 식품으로 개발을 하고자 표고버섯을 첨가한 강정을 제조하여 첨가 수준별 품질특성을 조사하였다. 표고버섯 첨가 강정의 일반성분은 첨가량이 증가하면서 수분, 조단백질과 회분 함량은 증가하였고, 탄수화물 함량은 감소하였으며, 조지방은 차이를 보이지 않았다. 색도를 분석한 결과 L값은 대조구가 59.10로 가장 높았으며, 표고버섯 첨가량이 증가할수록 유의적으로 감소하였다. b값은 L값과 같은 경향을 보였으며, a값의 경우 증가하였다. 또한 모든 첨가구에서 대조구와 현저한 색의 차이를 보이는 것으로 나타났다. 강정의 물성 측정 결과 gumminess, brittleness, cohesiveness, springiness는 대조구와 20%, 30% 시료에서는 큰 차이를 보이지 않았으며, 40% 첨가구부터 그 값이 유의적으로 증가하였고, hardness의 경우 40% 첨가구까지 큰 차이를 보이지 않았다. 시료별 관능검사 결과는 색(color), 향미(flavor), 맛(taste), 바삭바삭한 정도(crispiness)와 전반적인 기호도(overall acceptability) 등 모든 검사 항목에서 30% 첨가구가 가장 높은 점수를 받았으며 40% 이상 첨가시 기호도가 조금씩 감소하는 것으로 나타났다. 쌀강정에 표고버섯을 일정 비율로 첨가하여 표고버섯 강정을 제조하고, 여러 특성을 조사한 결과 기존의 쌀강정에 비하여 표고버섯 첨가 강정이 더 우수한 제품이 될 수 있었고, 최적의 첨가량은 쌀 튀밥을 기준으로 30%로 나타났다. Gangjeong was prepared by adding Lentinus edodes to improve quality of the gangjeong and to give some functional properties. Contents of the crude protein and ash increased with increasing amount of L. edodes, while carbohydrate contents decreased. As the ratio of mushroom in gangjeong increased, lightness and yellowness in Hunter's color value tended to decrease. In terms of texture, 20% and 30% contents of L. edodes made no significant differences in gumminess, brittleness, cohesiveness, and springiness compared to control, whereas hardness showed no difference to control. Gangjeong with 30% L. edodes obtained the highest scores in quality and sensory characteristics.

페퍼민트 캘러스 계대배양 기간 중 정유함량과 성분변화

박정숙(Jung Suk Park),박우태(Woo Tae Park),김행훈(Haeng Hoon Kim),박상언(Sang Un Park) 충남대학교 농업과학연구소 2010 농업과학연구 Vol.37 No.3

Peppermint ( Mentha piperita L. ) belongs to a member of the mint family (Lamiaceae) and is widely used in food, cosmetics and medicines. This study was carried to investigate the variation of essential oil content and its composition during callus subculture of M. piperita. For callus induction from the leaf explant of peppermint, the basal medium was supplemented with various concentrations of 2, 4-D. The best callus induction rate (93%) of M. piperita. was obtained in MS medium containing 2 ㎎/l 2, 4-D. The induced peppermint callus maintained on Lin-Staba medium were studied during a period of 20th subcultures for the stability of essential oil production. Growth rates of peppermint callus increased during prolonged subculture. However, there was a progressive decrease of essential oil content and unstability of monoterpene productions when callus cultures were serially subcultured.

생약초(표고버섯, 더덕, 어성초)를 첨가한 청국장의 특성

박정숙 ( Jung Suk Park ),조상혁 ( Sang Hyeok Cho ),나환식 ( Hwan Sik Na ) 한국식품저장유통학회 2010 한국식품저장유통학회지 Vol.17 No.3

조선후기(朝鮮後期) 정치변동(政治變動)에 따른 향반(鄕班)의 생존전략(生存戰略) -언양(彦陽) 영산(靈山) 신씨(辛氏) 가문(家門)의 사례(事例)-

박정숙 ( Jung Suk Park ) 대구사학회 2007 대구사학 Vol.88 No.-

Historically, it has been a struggle for outgoing politicians during the transition of power from оnе political party to another; the outgoing ones usually had to paу the price with their lives including their loved ones. In contrast, there were some cases where the lоcal elites survived and successfully maintained their social positions by employing various survival strategies during the power struggle. In the middle of 15th Century, Young-san Shin lineage immigrated to Eonyang. After their immigration, they desired to adopt themselves as local community members Ьу means of marriage with other lосаl elites who had Ьееn living and maintaining the power of the lосаl government. After they successfully infiltrated into the high class of the lосаl community, Young-san Shin lineage continuously adapted to the political changes of the central government Ьу modifying their party line outwardly. As stated аЬоуе, Young-san Shin lineage showed how they kept changing their positions during the changes of the central government, which contributed to the survival and maintenance of their social positions.

생약초(표고버섯, 더덕, 어성초) 추출물을 첨가한 청국장환의 특성

박정숙 ( Jung Suk Park ),나환식 ( Hwan Sik Na ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2011 한국식품저장유통학회지 Vol.18 No.2

Cheonggukjang tablet was prepared by addition of medicinal herb extracts (from Lentinus edodes, Codonopsis lanceolata, or Houttuynia cordata Thunb.) to improve its quality and functional properties. Lightness and yellowness (measured using Hunter`s color values) were generally increased with increasing amount of medicinal herb extracts, whereas pH decreased. In proximate composition, the levels of crude protein, lipid and fiber levels of Cheonggukjang tablet decreased with increasing amount of added medicinal herb extracts, whereas moisture and crude ash were increased. The major amino acid of Cheonggukjang tablet were glutamic acid, aspartic acid, leucine and the principal fatty acids of Cheonggukjang tablet were linolenic acid, linoleic acid and palmitic acid, respectively. Hardness levels of Cheonggukjang tablet decreased with increasing amounts of added medicinal herb extracts. The Cheonggukjang tablet added with medicinal herb extracts increased both crude saponin and quercetin contents. Sensory score of Cheonggukjang tablet containing 20% (w/v) medicinal herb extracts were optimal in terms of both quality characteristics and sensory evaluation.

호박을 이용한 식사대용식 발효 호박죽 제조

박정숙(Jung Suk Park),나환식(Hwan Sik Na) 한국식품저장유통학회 2018 한국식품저장유통학회지 Vol.25 No.5

진주담치 양념젓갈의 이화학적 특성

박정숙 ( Jung Suk Park ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2011 한국식품저장유통학회지 Vol.18 No.3

Three kinds of salt-fermented Mytilus Edulis were produced: a Mytilus edulis seasoning sauce salt-fermented with Lactobacillus Plantarum CHO55, a Mytilus edulis seasoning sauce salt-fermented with Lactobacillus Plantarum CHO55 with teriyaki sauce added; and a Mytilus edulis seasoning sauce salt-fermented with Lactobacillus Plantarum CHO55 with plum added. The salt-fermented Mytilus edulis with teriyaki sauce was high in crude protein (11.44%), and the plum seasoning sauce was more or less high in crude fat. Among the amino acids of the ingredients, glutamic acid was the most abundant in all the samples. The sauce with the highest total amino acid content of 9,169.48 mg per 100 g was the salt-fermented Mytilus edulis that was fermented with Lactobacillus Plantarum CHO55. Among the major fatty acids, C16:0 (palmitic acid), which is the main constituent of saturated fatty acid, was the most abundant; and the salt-fermented Mytilus edulis seasoning sauce that was fermented with Lactobacillus Plantarum CHO55 with plum added had a slight high amount ofC18:2 (linoleic acid). The sensory evaluation showed the following sauces receiving the highest scores in all the measurement items, in this order, though the difference in their scores was not statistically significant: the salt-fermented seasoning sauce with plum added and the salt-fermented seasoning sauce with teriyaki sauce added.

블루베리 잎차의 항산화 활성 비교

박정숙(Jung-Suk Park),나환식(Hwan-Sik Na) 한국차학회 2020 한국차학회지 Vol.26 No.3

본 연구에서는 블루베리 녹색잎 및 적색잎을 이용하여 제조한 대용차를 대상으로 유용성분 및 항산화 활성 차이를 이해하고자 하였다. 본 연구에 사용한 블루베리 적색잎의 총 페놀성 화합물(119.0 ± 1.6 mg GAE/g DW leaf) 및 총 플라보노이드(50.6 ± 0.3 mg LE/g DW leaf) 함량은 블루베리 녹색잎(99.4 ± 1.1 mg GAE/g DW leaf; 44.6 ± 1.5 mg LE/g DW leaf)에 비해 유의적으로 높았다. 또한, 블루베리 적색잎과 녹색잎 모두 농도 의존적으로 DPPH 및 ABTS+ radical-scavenging 활성이 증가하였으며, 블루베리 적색잎이 블루베리 녹색잎에 비해 그활성이 유의적(p<0.05)으로 높았다. 블루베리 적색잎과 녹색잎의 철 환원력 또한 radical-scavenging 활성의 결과와 유사하게 농도 의존적으로 경향이었으나 두 시료 간 유의적인 차이는 관찰되지 않았다. 블루베리 잎의 경우총 페놀성 화합물 및 총 플라보노이드 함량은 DPPH 및 ABTS+ radical-scavenging 활성과 높은 상관성(>0.996)을나타냈으나, 철 환원력은 상대적으로 낮은 상관성을 보였다. 블루베리 잎은 radical-scavenging 활성 및 철 환원력에서 높은 항산화 활성을 나타내 대용차 및 블랜드차 등 차 소재로 활용이 기대된다. The aim of this study was to compare the antioxidative activities of alternative teas prepared using blueberry green and red leaves. Blueberry red leaf tea showed higher total phenolic (119.0 ± 1.6 mg GAE/g DW leaf) and total flavonoid (50.6 ± 0.3 mg LE/g DW leaf) contents than those (99.4 ± 1.1 mg GAE/g DW leaf; 44.6 ± 1.5 mg LE/g DW leaf) of blueberry green leaf tea. Blueberry red and green leaves had strong antioxidative activities by in vitro assays of 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2 -azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS+ ) radicals and reducing power. In particular, blueberry red leaf tea was more effective in the radical-scavenging than blueberry green leaf tea was (p<0.05). In blueberry leaves, total phenolic and total flavonoid contents were highly correlated to DPPH and ABTS+ radical-scavenging activities. These results indicate the strong antioxidative activities of blueberry green and red leaf teas and their potential to be developed as alternative tea and blending tea materials.

섬오갈피나무(Acanthopanax koreanum), 뽕나무(Morus alba) 및 녹차(Camellia sinensis) 추출물의 항산화 및 항비만 효과

박정숙(Jung-Suk Park) 한국인체미용예술학회 2018 한국인체미용예술학회지 Vol.19 No.3

The objective of this study was to determine content of polyphenolics and flavonoids, antioxidant activities, and inhibitory activities of lipid accumulation and CETP (cholesteryl ester transfer protein) in water extracts from Acanthopanax koreanum branch (AB), Morus alba leaf (ML) and brach (MB), and Camellia sinensis leaf (CL) parts. Total phenolics content at 2,000 ㎎/㎏ extract was highest in CL, (1,162.0 ㎎/㎏), and followed by AB (244.0 ㎎/㎏), ML (191.0 ㎎/㎏) and MB (165.9 ㎎/㎏) (lowest). Total flavonoid level had same tendency to total phenolics with significant differences, showing highest (46.9 ㎎/㎏) in CL and lowest (12.9 ㎎/㎏) in MB. DPPH (1,1-diphenyl-2-picryl hydrazyl radical) free radical scavenging activity of water extracts from all the plants concentration-dependently increased and showed highest activity in CL, followed by AB and lowest in MB. Lipid accumulation significantly decreased by 72% and 84% upon treatment with 100 ㎎/㎏ of CL and ML, respectively (p<0.01), showing highest lipid accumulation inhibitory activity in CL. CETP was inhibited by 19% and 15% upon treatment with 100μg/mL of CL and AB, respectively, Therefore, water extracts from Camellia sinensis leaf (CL) above 30 ㎎/㎏ significantly decreased lipid accumulation of 3T3-L1 cells, inhibited CETP, showing highest antiobesity activity.