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갱년기 발한과다를 호소하며 일개 한방병원에 입원한 환자 21명에 대한 치료 분석
이혜정,이수정,황덕상,이창훈,장준복,이진무,Lee, Hye-Jung,Lee, Su-Jeong,Hwang, Deok-Sang,Lee, Chang-Hoon,Jang, Jun-Bock,Lee, Jin-Moo 대한한방부인과학회 2020 大韓韓方婦人科學會誌 Vol.33 No.3
Objectives: Hot flush and sweating is the most of common symptoms and the main cause of treatment in Menopause. This study aims to report the therapeutic effect of Korean medicine for menopausal sweating by analysis for the patients hospitalized in a Korean Medicine Hospital. Methods: To analyze treatment of menopausal sweating, we studied 21 patients complaining of menopausal sweating hospitalized in Kyung Hee University Hospital at Gangdong from 1<sup>st</sup> January 2015 to 31<sup>th</sup> May 2020 with retrospective chart review. Results: All 21 subjects are treated by acupuncture, moxibustion and cupping therapy during hospitalization for an average of 11.3±9.14 days. The most common used korean herbal medicine was Gwibi-tang-gagambang, Soyo-san-gagambang, and Dangwiyukhwang-tang-gagambang, every 6 case (20%), followed by Ojeok-san with 2 cases (6.7%). The improvement rate averaged 56.4% for daytime sweating and 53.6% for night sweating. Conclusions: The results suggest that menopausal sweating could improve by treatment of korean medicine, confirming significant treatment effects.
부자이중탕과 보중익기탕의 억제성 및 흥분성 신경전달 물질에 의하여 활성화되는 이온통로 조절작용
이혜정,서정철,이재동,김이화,이충열,정주호,신민철,김현배,김연정,김창주,Lee, Hye-Jung,Seo, Jung-Chul,Lee, Jae-Dong,Kim, Ee-Hwa,Lee, Choong-Yeol,Chung, Joo-Ho,Shin, Min-Chul,Kim, Hyun-Bae,Kim, Youn-Jung,Kim, Chang-Ju 대한침구의학회 2000 대한침구의학회지 Vol.17 No.4
To research the characteristics of ion currents induced by Bujaijung-tang and Bojungikgi-tang, nystatin-perforated patch clamp technique under voltage-c(amp condition was used. Periaqueductal gray neuron was dissociated from Sprauge-Dawley rat, 10-15 days old. Cytotoxicity of Bujaijung-tang and Bojungikgi-tang showed incubation time and concentration dependent manner. Ion current activated by Bujaijung-tang and Bojungikgi-tang were inhibited by bicuculline and strychnine and CNQX. It can be suggested that Bujaijung-tang and Bojungikgi-tang modulate inhibitory and excitatory neurotransmitters-, GABA, glycine and non-NMDA, acticvated ion channels. Modulatory effect of Bujaijung-tang and Bojungikgi-tang was more greater in inhibitory neurotransmitters. Low concentration of Bujaijung-tang which dose not elicit ion current itself, activated GABA and glycine induced chloride currents. In this study, we can found that the activation of Bujaijung-tang and Bojungikgi-tang on non-NMDA subtypes of glutamate receptor is its major action mechanism and can be used as very effective Herb treatment on Myasthenia gravis patient.
근육 모델 기반 3D 얼굴 표정 생성 시스템 설계 및 구현
이혜정,정석태,Lee, Hyae-Jung,Joung, Suck-Tae 한국정보통신학회 2012 한국정보통신학회논문지 Vol.16 No.5
얼굴 표정은 상호간 의사소통에 있어 중요한 의미를 갖는 것으로, 인간이 사용하는 다양한 언어보다도 수많은 인간 내면의 감정을 표현할 수 있는 유일한 수단이다. 본 논문에서는 쉽고 자연스러운 얼굴 표정 생성을 위한 근육 모델 기반 3D 얼굴 표정 생성 시스템을 제안한다. 3D 얼굴 모델의 표정 생성을 위하여 Waters의 근육 모델을 기반으로 자연스러운 얼굴 표정 생성에 필요한 근육을 추가하여 사용하고, 표정 생성의 핵심적 요소인 눈썹, 눈, 코, 입, 볼 등의 특징요소들을 중심으로 얼굴 근육과 근육벡터를 이용하여 해부학적으로 서로 연결된 얼굴 근육 움직임의 그룹화를 통해 얼굴 표정 변화의 기본 단위인 AU를 단순화하고 재구성함으로써 쉽고 자연스러운 얼굴 표정을 생성할 수 있도록 하였다. Facial expression has its significance in mutual communication. It is the only means to express human's countless inner feelings better than the diverse languages human use. This paper suggests muscle model-based 3D facial expression generation system to produce easy and natural facial expressions. Based on Waters' muscle model, it adds and used necessary muscles to produce natural facial expressions. Also, among the complex elements to produce expressions, it focuses on core, feature elements of a face such as eyebrows, eyes, nose, mouth, and cheeks and uses facial muscles and muscle vectors to do the grouping of facial muscles connected anatomically. By simplifying and reconstructing AU, the basic nuit of facial expression changes, it generates easy and natural facial expressions.
냉동 동결 건조 머큐베리 분말 첨가 파운드케이크의 항산화 활성과 품질 특성
이혜정,Lee, Hye Jeong 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.6
A study was undertaken to examine the effect of adding freeze dried maquiberry powder on the quality of pound cakes. Freeze dried maquiberry was added to the flour at a ratio of 0.5, 1, 1.5 and 2.5%. The antioxidant activity was estimated by DPPH free radical scavenging activity, the total phenolic compounds content, and flavonoid content in freeze dried maquiberry powder of pounds cakes. Antioxidative activity was highly correlated with the total phenolic and total flavonoids contents of freeze dried maquiberry powder of pound cakes (r=0.9126, p<0.001, r=0.8366, p<0.001, respectively). The quality characteristics of freeze dried maquiberry powder of poundcakes were estimated. The specific volume decreased significantly with increased substitution level of freeze dried maquiberry powder (p<0.01). The lightness significantly decreased with increased freeze-dried maquiberry powder of pound cake crust and crumb (p<0.01, p<0.01). The hardness and adhesiveness increased, while gumminess tended to reduce with increased maquiberry powder. The consumer acceptability score of 0.5~2.5% freeze dried maquiberry powder of pound cakes ranked significantly (p<0.01) higher than those of the other groups in overall preference. These results showed that freeze dried maquiberry powder is a good ingredient to increase consumer acceptability and health.
이혜정,Lee, Hye-Jeong 한국식품연구원 2008 한맛한얼 Vol.1 No.2
전통식품의 연구에 있어 우선 필요한 것은 현재까지 기록으로 남아 있는 과거의 조리서(調理書)를 발굴하거나 최근의 조리서를 번역하는 일 등이다. 비록 1900년대에 발간된 것이라 해도 역사적으로는 면면히 전해진 것이기 때문에 우리 음식의 확실한 근간이 되는 것이다.