조리실습 교육을 통한 초등학교 고학년 학생의 김치에 대한 인식 변화

안영미(Young Mi Ahn),주지형(Jihyeung Ju) 충북대학교 생활과학연구소 2013 생활과학연구논총 Vol.17 No.1

The present study was to investigate changes of perception on Kimchi by culinary practice in upper elementary students. Educational contents of the culinary practice were developed by the nutrition teacher of the elementary school. Subjects of this study were a total of 170 elementary students (4th grade 31.1%, 5th grade 36.9%, 6th grade 32.1%; male 48.2%, female 51.8%) in Cheongju, Chungbuk. Major findings of this study are: 1) dishes prepared with Kimchi were preferred to single types of Kimchi; 2) both knowledge and perception on Kimchi were improved after the culinary practice; 3) among the culinary practice participants, nutrition teachers were perceived as the most appropriate educator for such types of practice; 4) Kimchi consumption level of the practice participants was higher than that of non-participants. The present study suggests that the culinary practice developed and educated by nutrition teachers is an effective way for upper elementary students to improve perception on Kimchi and to enhance the consumption.

경기일부지역 학교급식 영양(교)사의 기능성 식품 이용실태 및 인식

이혜경(Hea Kyung Lee),주지형(Jihyeung Ju) 충북대학교 생활과학연구소 2010 생활과학연구논총 Vol.14 No.2

The present study aimed to investigate utilization and recognition of foodservice dietitians for functional foods. Subjects of this study were a total of 150 dietitians working in elementary, middle, and high schools of Gyeong-ki area. Major findings of this study were: 1) among a total of 80 functional foods, calcium-enriched milk and tofu were most frequently utilized in those schools; 2) 72.7% of the subjects answered that functional foods should be used in schools; 3) the subjects confirmed most of the contents in the obligatory food labelings before use, but they tended not to confirm and satisfy on the 'labeling related with safety for consumers'. The present study suggests that foodservice dietitians need to carefully choose functional foods used in schools with reasonable standards.

민간단체 소속 자원봉사자의 식품안전에 대한 인식 및 관련 교육에 대한 요구

김은선(Kim, Eunsun),주지형(Ju, Jihyeung) 충북대학교 생활과학연구소 2020 생활과학연구논총 Vol.24 No.3

The present study aimed to investigate the perception on food safety and the demand for related education among volunteers from private organization. The subjects were a total of 149 volunteers of private organization in Chungbuk area. The subjects with experience of being trained for food safety (46.3%) were less than the subject without such experience (53.7%), and only a few cases were formal offline-based training in safety-related organizations. The interest, trust, knowledge, and behavior score of the subjects were a moderate level (3.5 out of 5 points, 3.3 out of 5 points, 14.1 out of 20 points, 20.8 out of 30 points, respectively). The subjects perceived the ease of obtaining food safety-related information as below moderate level (2.9 out of 5 points). The demand of subjects for the food-safety related education on food safety was scored to 4.0 out of 5 points, and the score of the subjects with experience of food safety training (4.3 points) was higher than that of the subjects without such experience (3.8 points) (p<0.01). The present study suggest that effective education programs on food safety need to be developed and offered to volunteers of private organization in order to improve their understandings on food safety.

국내 시판 육류 및 해산물 양념의 당류와 나트륨 함량 실태

양희영(Yang, Hyi Young),주지형(Ju, Jihyeung) 한국생활과학회 2022 한국생활과학회 학술대회 Vol.2022 No.5

호박잎 추출물의 in vitro 항산화 및 항암 효과

곽영은(Youngeun Kwak),주지형(Jihyeung Ju) 한국식품과학회 2013 한국식품과학회지 Vol.45 No.6

본 연구에서는 호박잎 추출물의 총 폴리페놀 함량, 총 플라보노이드 함량, radical 소거활성 등과 같은 항산화성과, 암세포 증식억제 활성, 사멸유도 활성, 부착억제 활성 등과 같은 항암성을 in vitro 수준에서 검증하였다. 호박잎의 총 폴리페놀 함량은 263.4 mg gallic acid equivalent/100 g, 총 플라보노이드 함량은 73.6 mg quercetin equivalent/100 g으로 측정되었다. 호박잎 추출물은 300μg/mL 농도에서 69.4%의 ABTS radical 소거 활성이 있었는데, 이는 호박잎 추출물과 같은 농도에서의 L-ascorbic acid 활성(94.5%)의 73.4%에 해당되는 수준이었다. 한편 호박잎 추출물은 37.5, 75, 150 μg/mL 농도에서 HCT116 대장암 세포와 H1299 폐암 세포의 증식을 60.6-87.9% 억제하는 농도 의존적 활성이 있었으며 이는 부분적으로 apoptosis를 유도하기 때문인 것으로 생각된다. 또한 호박잎 추출물은 150 μg/mL 농도에서 HCT116 세포와 H1299 세포의 부착을 16.8-28.4% 억제하는 활성이 있었다. 이상의 결과를 통하여 호박잎 추출물은 in vitro 수준에서 항산화성 및 항암성을 가지는 것으로 생각되며, 이러한 연구 결과는 향후 관련 작용기전을 규명하기 위한 기초 자료로 이용될 수 있을 것으로 기대된다. The aim of this study was to investigate the antioxidant and anti-cancer activities of squash leaf extract (SLE) in vitro. The total polyphenol and flavonoid levels of SLE were 263.4 mg gallic acid equivalent/100 g and 73.6 mg quercetin equivalent/100 g, respectively. The radical-scavenging activity of SLE at the concentration of 300 μg/mL was 69.4%. SLE significantly inhibited human cancer cell growth (by 60.6-87.9% in HCT116 colon cancer cells and by 73.4-86.4% in H1299 lung cancer cells at the concentrations of 37.5, 75, and 150 μg/mL) and attachment (by 28.4% in HCT116 and by 16.8% in H1299 at the concentration of 150 μg/mL). SLE also altered nucleus morphology and increased nuclear staining intensity (by 42.8-58.2% in HCT116 and by 25.5-32.9% in H1299 at the concentrations of 37.5 and 75 μg/mL), indicating its apoptosis-inducing activity. These results demonstrate the antioxidant and anti-cancer activities of SLE in vitro.

들깨 추출물의 항산화 활성과 암세포 기본 특성에 대한 억제 효과

김시내(Sinae Kim),송보람(Boram Song),주지형(Jihyeung Ju) 한국식품영양과학회 2015 한국식품영양과학회지 Vol.44 No.2

본 연구에서는 들깨 에탄올 추출물의 항산화 성분 함량 및 활성을 측정하고 들깨 추출물이 암세포의 주요 특징인 성장, colony 형성, 이동, 부착성 등에 미치는 영향을 in vitro 수준에서 분석하고자 하였다. 들깨의 총 폴리페놀 함량과 총 플라보노이드 함량은 각각 222.6 mg gallic acid equivalent/100 g과 285.7 mg quercetin equivalent/100 g으로 측정되었다. 들깨 추출물(87.5~350 μg/mL)의 DPPH radical 소거 활성은 24~45%, 철 환원력은 28~62%였다. 한편 87.5~350 μg/mL 농도의 들깨 추출물은 HCT116 대장암 세포와 H1299 폐암 세포의 성장을 18~94% 억제하는 농도 의존적 활성이 있었다. 또한 175 μg/mL 농도의 들깨 추출물은 HCT116과 H1299 세포에서 모두 colony 형성을 완전히 억제하는 활성이 있었다. 또한 들깨 추출물은 87.5~350 μg/mL 농도에서 H1299 세포의 이동을 30~37% 억제하였고, 가장 높은 농도인 350 μg/mL 농도에서는 HCT116과 H1299 세포의 부착을 14~16% 억제하였다. 이상의 결과를 통하여 들깨 추출물은 항산화 활성 및 암세포의 주요 특징을 억제하는 활성을 가지는 것으로 생각되며, 향후 이러한 연구 결과가 in vivo 수준에서 재현되는지 여부와 본 활성과 관련된 세부작용기전 또한 규명되어야 할 것으로 생각된다. The aim of the study was to investigate the antioxidant activities of ethanol extract of perilla seed (PSE) and its inhibitory effects against major characteristics of cancer cells, such as unrestricted growth and activated metastasis in vitro. The total polyphenol and flavonoid levels of PSE were 222.6 mg gallic acid equivalent/100 g and 285.7 mg quercetin equivalent/100 g, respectively. The radical scavenging activity and ferric reducing antioxidant power of PSE at concentration of 87.5 to 350 μg/mL were 24∼45% and 28∼62%, respectively. Treatment of HCT116 colorectal carcinoma cells and H1299 non-small cell lung carcinoma cells with PSE dose-dependently inhibited growth by 18∼94% (at concentration range of 87.5 to 350 μg/mL) and completely abolished colony formation (at concentration of 175 μg/mL). PSE was also effective in inhibiting migration of H1299 cells (by 30∼37% at concentration range of 87.5 to 350 μg/mL) and adhesion of both HCT116 and H1299 cells (by 14∼16% at concentration of 350 μg/mL). These results indicate that PSE exerts antioxidant and anti-cancer activities in vitro. It needs to be determined whether or not similar effects can be reproduced in vivo.

시판 과채류 음료의 당 함량

문주윤(Juyun Mun),손은지(Eunji Son),주지형(Jihyeung Ju) 충북대학교 생활과학연구소 2023 생활과학연구논총 Vol.27 No.2

Background/Objectives: High sugar intake among Koreans is primarily attributed to beverages, including fruit and vegetable (FV) beverages. This study aimed to investigate the sugar content of commercially available FV beverages. Methods: A total of 159 FV beverages were collected between March and July 2021 and categorized based on nutritional labeling availability, mandatory labeling status, and the main ingredients. Sugar content and serving size were recorded for products with nutritional labeling, while the standardized Somogyi method was used to analyze sugar content for products without labeling. Results: Unlabeled products (N=45) had higher sugar contents (10.5 g/100 mL, 17.7 g/serving size) than labeled products (N=114, 8.1 g/100 mL, 12.8 g/serving size). The difference was pronounced for products containing FV mixture as the main ingredient (25.7 g/serving size for unlabeled products, N=20; 14.3 g/serving size for labeled products, N=58), with unlabeled FV mixture-based products exceeding 50% of the recommended daily intake (less than 50 g for 2,000kcal). Mandatorily labeled products (N=75) had higher sugar content (8.6 g/100 mL, 14.4 g/serving size) than voluntarily labeled products (N=39, 7.1 g/100 mL, 9.7 g/serving size). Fruit-based (N=30) and FV mixture-based products (N=58) contained more sugar (13.4-14.3 g/serving size) than vegetable-based products (N=26, 7.1 g/serving size). The sugar content exceeded the recommended daily intake (50 g) in more than 3.3 servings of mandatorily labeled products containing fruits or FV mixture as the main ingredient (15.1 g sugar/serving size) and in more than 4 servings of voluntarily labeled products containing FV mixture as the main ingredient (12.4 g sugar/serving size). Conclusion/Implications: The results will enhance the understanding of sugar content in FV beverages and suggest the importance of examining nutritional labeling availability, sugar content, serving size, and main ingredients during FV beverage selection, along with expanding both voluntary and mandatory nutritional labeling policies.

흰깨 추출물과 β-Sitosterol이 H1299 폐암세포의 성장, 이동, 부착에 미치는 효과

이중재(Jungjae Lee),김서윤(Seoyun Kim),주지형(Jihyeung Ju) 한국식품영양과학회 2015 한국식품영양과학회지 Vol.44 No.9

본 연구에서는 흰깨의 에탄올 추출물이 폐암세포의 성장, 이동, 부착 등에 미치는 영향을 인체유래 폐암 세포주인 H1299 세포를 이용하여 in vitro 수준에서 조사하고, 이러한 흰깨 추출물의 효과를 흰깨의 주요 활성 성분 중 하나인 β-sitosterol의 효과와 비교하고자 하였다. 흰깨 추출물(150~600 μg/mL)과 β-sitosterol(3.125~25 μM)은 H1299 세포의 성장을 각각 대조구 대비 51.5~82.6%와 27.5~49.0%로 억제하는 농도 의존적 활성을 나타내었고, 이러한 흰깨 추출물과 β-sitosterol의 세포 성장 억제 활성은 부분적으로 apoptosis 유도 활성에서 기인되는 것으로 생각된다. 흰깨 추출물(150~600 μg/mL)은 H1299 세포의 이동과 부착을 억제하는 활성을 나타내지 않은 반면에 β-sitosterol 은 3.125~25 μM 농도에서 세포 이동을 대조구 대비 80.8~ 86.2%로, 6.25~25 μM 농도에서 세포 부착을 대조구 대비21.5~37.4%로 각각 억제하는 활성을 나타내었다. 이상의 연구 결과를 종합하여 볼 때 H1299 폐암세포의 성장, 이동, 부착 등을 억제하는 데에는 흰깨의 추출물보다는 단일성분인 β-sitosterol이 더 효과적인 것으로 생각된다. 앞으로 이와 같은 연구 결과가 in vivo 수준에서 재현되는지 여부를 검증하고 관련 기전을 탐색하는 것이 필요할 것으로 생각된다. The current study aimed to investigate effects of ethanol extract of white sesame seed (WSE) as well as a major constituent of white sesame seed, β-sitosterol, on the growth, migration, and adhesion of H1299 human lung cancer cells. Treatment with WSE at concentrations of 150, 300, and 600 μg/mL dose-dependently inhibited cell growth (to 51.5∼82.6% of control). Treatment with β-sitosterol at concentrations of 3.125, 6.25, 12.5, and 25 μM inhibited cell growth to a greater extent (to 27.5∼49.0% of control) than that with WSE (P<0.05). Treatment with WSE (at concentration of 600 μg/mL) or β-sitosterol (at concentration of 25 μM) resulted in increased sub-G1 cell population, indicating their apoptosis-inducing activities. β-Sitosterol was effective in inhibiting both cell migration (to 80.8∼86.2% of control at a concentration range of 3.125∼25 μM) and adhesion (to 21.5∼37.4% of control at a concentration range of 6.25∼25 μM), whereas WSE at a concentration range of 150∼600 μg/mL was ineffective. These results indicate that β-sitosterol is more active than WSE in inhibiting growth, migration, and adhesion of H1299 human lung cancer cells. Further studies are needed to determine if similar effects are reproduced in vivo.

RAW 264.7 대식세포와 궤양성 대장염 마우스 모델에서의 들깨의 항염증 효과

이유나(Yuna Lee),송보람(Boram Song),주지형(Jihyeung Ju) 한국식품과학회 2014 한국식품과학회지 Vol.46 No.1

본 연구에서는 생 들깨와 볶은 들깨의 염증매개물질 감소 효과를 RAW 264.7 대식 세포와 궤양성 대장염이 유도된 마우스를 이용하여 비교·분석하고자 하였다. LPS 처리에 의해 활성화된 RAW 264.7 대식세포에서 들깨의 에탄올 추출물은 볶음 여부와는 관계없이 NO, IL-6, TNF-α와 같은 염증매개물질 수준을 유의적으로 감소시키는 효과(대조군 대비 45-85% 수준)가 있었다. 반면 DSS 처리에 의해 궤양성 대장염이 유도된 마우스 모델에서는, 볶은 들깨 식이(1%)만이 대장의 PGE2, LTB4와 같은 염증매개물질 수준을 유의적으로 감소시키는 효과(각각 대조군 대비 34%, 58% 수준)가 있었다. 이와 같은 연구 결과를 종합하여 보면, 볶은 들깨는 in vitro 항염성 뿐 아니라 in vivo 항염성을 가지는 것으로 판단된다. 앞으로 들깨의 볶음 과정에서 생성된 항염 기능 성분들을 분리·동정하는 연구와 볶은 들깨의 항염성과 관련된 기전에 관한 후속 연구가 지속적으로 이루어진다면 볶은 들깨가 대장염을 포함한 여러 염증관련 질병 예방에 유용한 소재로 이용될 수 있을 것으로 기대된다. This study aimed to investigate the anti-inflammatory activities of raw (P) and roasted (RP) Perilla frutescens Britton (perilla) seeds in RAW 264.7 macrophages and an ulcerative colitis mouse model. In lipopolysaccharide-treated RAW 264.7 cells, treatment with ethanol extract of P at the concentrations of 75 and 150 μg/mL decreased nitric oxide (NO), interleukin-6 (IL-6), and tumor necrosis factor-α (TNF-α) levels to 48-85% of the control (p<0.01). Treatment with RP extract exhibited similar effects on NO, IL-6, and TNF-α, decreasing those levels to 51-84% of the control (p<0.01). In dextran sulfate sodium-treated ulcerative colitis mice, dietary treatment with 1% RP for 7 days decreased the colonic levels of prostaglandin E₂ and leukotriene B₄ to 34% and 58% of the control, respectively (p<0.05). Dietary P treatment, however, did not decrease those levels significantly. These results indicate that roasted perilla seed exerts anti-inflammatory activity both in vitro and in vivo.

충북지역 일부 초등학생의 식습관과 식지식 비교 및 조리 실습 교육에 대한 평가

김지희(Ji Hee Kim),박혜원(Hae Won Park),조혜란(Hae Ran Cho),주지형(Jihyeung Ju) 충북대학교 생활과학연구소 2011 생활과학연구논총 Vol.15 No.1

The present study aimed to investigate the difference between dietary habit and knowledge as well as evaluation on a culinary practice among elementary students. A small-scale survey was conducted among a total of 61 elementary students (male 52.5%, female 47.5%) in Cheongju, Chungbuk. The subjects were found to have low preference on red pepper and pea by a preliminary survey performed prior to the culinary practice. The culinary practice therefore was designed to include red-pepper and pea as materials. Major findings of this study are: 1) dietary habits of the subjects were scored in a range of 2.7-4.8 points(mean) out of 5 points, and dietary knowledges of the subjects were scored in a range of 4.1-4.8 points(mean) out of 5 points; 2) dietary habit scores were lower than the corresponding knowledge scores(p<0.05); 3) 95.0% of the subjects had an experience in attending an experiment/practice type of classes, but none of the subjects had an experience in culinary practice; 4) the culinary practice designed for this study was scored high compared to other experiment/practice courses in the respect of participation(p<0.001), understanding (p<0.0005) and satisfaction(p<0.01). The present study suggests that it is important for elementary students to apply knowledge on diet to their dietary life. The culinary practice might be an effective way to improve their undesirable dietary habits. Further large-scale study remains to be done.