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이건순,Lee, Gun-Soon 국립한국농수산대학교 교육개발센터 2004 현장농업연구지 = Journal of practical agricultural resear Vol.6 No.1
The purpose of this paper is to explore some aspects of functional foods and to give an prospective view of the foods. Recently the increasing rate of old ages is very rapid so that the functional foods is demanded as the treatment of cure and health foods for the old ages. Those are the foods which includes such elements as polyphenol, vitamin E & C, 𝛽-carotene, selenium, lycopene, lutein, isoflavon, capsaicin, DHA, lecithin, peptide, dietry fiber, alginic acid, lactic ferments, caffeine, kitin and kitosan, taurine, and phenylalanine. The total amounts of those foods are $ 112 billion in 2001, the American market marks $36.3 billion (32%) and Europe marks $32.6 billion (29%) and Japan marks $27.1 billion (24%), however, Korea marks $11 billion which equivalent to 1%. We are in need to develop the new foods for the antioxidant effect, anti-cancer, the prevention of cardio vascular disease, the control of intestine vacillius, control of diabetes, with those functional elements in order to secure the world market for the functional foods.
이건순,Lee, Gun Soon 국립한국농수산대학교 교육개발센터 2005 현장농업연구지 = Journal of practical agricultural resear Vol.7 No.1
The purpose of this study is to explore the possibility of commercialization of Korean traditional foods for the tourists. In order to develop suitable foods for the tourists, it is needed to identify the various traditional foods, its cooking process, and component parts. The author surveyed various traditional foods in Gyeonggi provinces through field visits and considered the followings: Significance of the foods in local areas and background of taking the foods, production of the foods for the tourists and foreigners, standard cooking process and mass production systems, best quality of foods and management for good qualities, period of circulation of foods, balanced nutritional elements, foods for the well-being concepts, scientific and reasonable inheritance mechanism for the foods, and concept of originality of the foods. For further development of traditional foods for the tourists, the followings should be considered: High quality of foodstuffs, advanced processing technology, marketing network, enforcement of publicity, supporting research institute on traditional foods, and automatic operation of processing facilities. As the result of this study, the following traditional foods in Gyeonggi provinces are recommended for the tourists: kongrungchang-gookbap, Moorutsook-goum, Gamja-boongsaengei, Sookboojaengei-sirudduk, Maemil-chongdduk, Gamja-ongshimi, Oksusu-ongshimi, Maemil-makguksoo, and Kotdung-chigi.
김애정,박상현,이건순,Kim, Ae-Jung,Park, Sang-Hyun,Lee, Gun-Soon 동아시아식생활학회 2006 동아시아식생활학회지 Vol.16 No.5
This study evaluated the evaluate nutrient knowledge of child care teachers and assessed the nutritional level of snacks served in 18 child care centers in Tean-Gun. The survey sample was 18 child care teachers working in 18 child care centers of Tean-Gun. The questionnaire requested information about demographic factors, nutritional knowledge, management status of snacks, and the kinds and serving size of snacks served for 1 week. Data were analyzed using SPSS for windows(version 12.0) and nutritional values were assessed using Can-pro 2.0. The mean score of teachers' nutritional knowledge was 22 out of 30 points. The scores were low in the questions regarding the ease with which Ca and re deficiencies can be developed in infants. The contents of most nutrients supplied from the snacks exceeded 15% of RI(Recommended Intake) but there were significant differences in the contents of energy (p<0.05), protein (p<0.05), fat (p<0.05), carbohydrate (p<0.05) and calcium (p<0.001) between the child care centers. Especially, the difference of calcium between the child care centers was 344.84 mg. These results indicate that a program of relevant nutritional education focusing on snacks needs to be developed for child care teachers, with a special recognition on correct calcium level.
초음파 처리가 채소 중의 sulforaphane 분석에 미치는 영향
최아름(Choi, A-Reum),이건순(Lee, Gun-Soon),채희정(Chae, Hee-Jeong) 한국산학기술학회 2008 한국산학기술학회논문지 Vol.9 No.3
초음파처리가 십자화과 채소의 sulforaphane 함량 분석에 미치는 영향을 GC/MS를 이용하여 검토 하였다. 무, 알타리무, 순무, 양배추, 브로콜리를 각각 dichloromethane을 추출용매로 하여 초음파처리 후 용매 추출 및 질소 농축을 하고, m/z 72, 160, 55, 114을 선택이온측정법(selective ion monitoring, SIM)을 이용하여 분석하였다. 각 채소류의 sulforaphane 함량은 브로콜리가 149.0 ppm으로 가장 많았으며, 양배추(67.9 ppm), 무(35.4 ppm)의 순으로 높았다. Sulforaphane 추출율은 진탕교반(shaking)만 할 경우보다 초음파처리(sonication)후 진탕교반(shaking)을 할 경우 2.7배 높은 것으로 나타났다. 따라서 초음파추출공정이 sulforaphane의 추출효율 향상에 유효한 방법으로 판단된다. The effect of ultrasonication on the sulforaphane analysis in cruciferous vegetables was investigated by GC/MS. The ultrasonication of the analysis samples was carried out in dichloromethane as a solvent, which was followed by concentration in nitrogen gas, and the analysis of sulforaphane was performed using selective ion monitoring (SIM) at mlz 72, 160, 55 and 114. The content of sulforaphane was the highest in the extract of broccoli (149 ppm), and followed by cabbage (67.9 ppm) and radish (35.4 ppm). When the vegetable samples were shaked after ultrasonication, the extraction efficiency of sulforaphane was 2.7-fold enhanced, compared to the extraction by shaking. The result suggested that pretreatment including sonication can be used for improving the extraction efficiency of sulforaphane.
참다래의 이화학적 성분, 항균 활성 및 폐암 세포 증식 억제 효과
박용서(Yong-Seo Park),이건순(Gun-Soon Lee),코삭(Korsak Towantakavani),박윤점(Yun-Jum Park),오대민(Dae-Min Oh),허북구(Buk-Gu Heo) 동아시아식생활학회 2009 동아시아식생활학회지 Vol.19 No.2
This study was conducted to gather the basic data on the spread of the domestic kiwifruits, and the development of the manufactured goods and the health functional foods produced using kiwifruits. We determined the chemical compositions of four types of kiwifruits cultivated in Korea, Daeheung, Bidan, Haegeum and Hayward. In addition, we measured the anti-microbial activities and cytotoxicities of these types of kiwifruits. The vitamin C contents of the kiwifruits increased in the order of Bidan (93.82 ㎎/100 g), Daeheung (85.89 ㎎/100 g), Haegeum (83.73 ㎎/100 g) and Hayward (75.28 ㎎/100 g). The total amino acids contents per 100 g of kiwifruit (dry weight basis) were 483.97 ㎎ (Haegeum), 453.08 ㎎ (Hayward), 437.27 ㎎ (Bidan) and 369.35 ㎎ (Daeheung). The K and Ca contents of the kiwifruits ranged from 14.56~37.12 ㎎/L and 1.94~8.24 ㎎/L, respectively; however, the Fe, Mg, Zn and Cr contents all less than 1.83 ㎎/L. The antimicrobial activities of methanol extracts of kiwifruits against five gram positive bacteria at concentration of 2,000 ㎎/L in terms of inhibition diameter ranged from 8.8~12.8㎜, while raged from 9.2~13.1㎜ against three gram negative strains of bacteria. The hyperplasia inhibition of lung cancer cells (Calus-6) by 800 ㎎/L kiwifruits extracts of Bidan, Haegeum, Daeheung and Hayward kiwifruits were 21.2%, 9.5%, 6.7% and 5.0%, respectively. Consequently, it was assumed that kiwifruits was rich in vitamin C, amino acids and K, and that they would therefore be useful in processed goods.
박선주(Seon-Joo Park),이건순(Gun-Soon Lee),이해정(Hae-Jeung Lee) 동아시아식생활학회 2015 동아시아식생활학회지 Vol.25 No.3
This study was conducted to assess joint effect of body mass index (BMI) and physical activity with risk of hypertension in middle-aged Koreans. The effects of BMI and physical activity on risk of hypertension were studied using data set of 10,020 subjects aged 40∼69 years in a Korean Genome and Epidemiology Study (KoGES). About 31.8% of men and 30.2% of women had hypertension. Higher BMI was associated with increased risk of hypertension in men and women. However, diverse association of physical activity with hypertension was only detected in women. Inactive women with a BMI≥25 were more likely to have hypertension than active women with a BMI<23 (ORs=3.96, 95% CI; 2.77∼5.67). The present study indicates that regular physical activity and weight control can reduce risk of hypertension in Korean middle-aged women.