Inhibitory effects of calcium against intestinal cancer in human colon cancer cells and ApcMin/+ mice

주지형,곽영근,Xingpei Hao,Chung S. Yang 한국영양학회 2012 Nutrition Research and Practice Vol.6 No.5

The aim of the study was to investigate the inhibitory effects of calcium against intestinal cancer in vitro and in vivo. We first investigated the effects of calcium treatment in HCT116 and HT29 human colon cancer cells. At the concentration range of 0.8-2.4 mM, calcium significantly inhibited cell growth (by 9-29%), attachment (by 12-26%), invasion (by 15-31%), and migration (by 19-61%). An immunofluorescence microscope analysis showed that the treatment with calcium (1.6 mM) for 24 h increased plasma membrane β-catenin but decreased nuclear β-catenin levels in HT29 cells. We then investigated the effect of dietary calcium on intestinal tumorigenesis in ApcMin/+ mice. Mice received dietary treatment starting at 6 weeks of age for the consecutive 8 weeks. The basal control diet contained high-fat (20% mixed lipids by weight) and low-calcium (1.4 mg/g diet) to mimic the average Western diet, while the treatment diet contained an enriched level of calcium (5.2 mg calcium/g diet). The dietary calcium treatment decreased the total number of small intestinal tumors (by 31.4%; P < 0.05). The largest decrease was in tumors which were ≥ 2 mm in diameter, showing a 75.6% inhibition in the small intestinal tumor multiplicity (P < 0.001). Immunohistochemical analysis showed significantly reduced nuclear staining of β-catenin (expressed as nuclear positivity), but increased plasma membrane staining of β-catenin, in the adenomas from the calcium-treated groups in comparison to those from the control group (P < 0.001). These results demonstrate intestinal cancer inhibitory effects of calcium both in human colon cancer cells and ApcMin/+ mice. The decreased β-catenin nuclear localization caused by the calcium treatment may contribute to the inhibitory action.

조리실습 교육을 통한 초등학교 고학년 학생의 김치에 대한 인식 변화

안영미, 주지형 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.

토코페롤의 대장암세포 성장, 침윤, 부착에 대한 억제 효과

송보람, 주지형 충북대학교 생활과학연구소 2013 생활과학연구논총 Vol.17 No.2

The aim of the study was to investigate the inhibitory effects of different forms of tocopherols (T) on cell growth, invasion, and attachment in HCT116 human colon cancer cells. Treatment with γ-T and δ-T significantly inhibited cell growth (by 58.1-97.8% at the concentrations of 50-100 μM), invasion (by 49.4-87.0% at the concentrations of 20-80 μM), and attachment (by 28.2-75.4% at the concentrations of 50-100 μM). α-T, however, did not exhibit such inhibitory activities. δ-T was more active than γ-T in inhibiting cell attachment at the effective concentrations (p<0.05). These studies demonstrated the inhibitory activities of γ-T and δ-T against cell growth, invasion and attachment in HCT116 cells. More studies are needed in order to elucidate detailed mechanisms for the inhibitory action of γ-T and δ-T.

충북지역 일부 여성결혼이민자의 한식에 대한 인식 및 교육 요구

김경희, 주지형 충북대학교 생활과학연구소 2012 생활과학연구논총 Vol.16 No.1

This study was to investigate perception on Korean foods and demand for the related educational program among married female immigrants. Subjects of this study were a total of 190 married female immigrants residing in Chungbuk. Major findings of this study are as follows: 1) Both of the recognition and preference for most of the Korean foods and cooking methods were scored to moderate to high level, but the actual use of Korean foods was scored to relatively low level; 2) The subjects who had been residing for longer than 5 years in Korea showed a tendency of obtaining information on Korean foods from internet or friends/neighbors rather than obtaining such information by attending an educational program in regional public centers; 3) The subjects that had an experience in attending an educational program on Korean foods were more than those that did not have such an experience (66.1% versus 39.9%). The demand of the subjects for the education was scored to high level (4.2 out of 5 points), but their will for attending education programs (3.8 out of 5 points) was not scored as high as their demand. The present study suggests that effective offline and online educational programs on Korean foods are needed for married female immigrants in order to increase their use of Korean foods and improve their understanding on Korean foods.

주한 외국인의 한식에 대한 인식, 선호 및 교육요구도

김나영. 김샛별, 한지연, 주지형 충북대학교 생활과학연구소 2011 생활과학연구논총 Vol.15 No.2

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암 예방에 대한 20대 성인의 인식

권다은, 윤인아, 이윤희, 주지형 충북대학교 생활과학연구소 2012 생활과학연구논총 Vol.16 No.2

The present study aimed to investigate recognition of adults in their 20's on cancer prevention. Subjects of the study were a total of 322 adults in their 20's in Korea. Major findings of this study were as follows: 1) the knowledge on cancer and its preventive diets were scored to relatively high level, 10.1 out of 13 points and 8.2 out of 10 points, respectively; 2) the interest on cancer prevention and cancer preventive diet were scored to 3.1 points (out of 5 points) and 3.5 points (out of 5 points), respectively; 3) 41.9% of the subjects thought their efforts for cancer prevention should be made since their 20's, but only 14.9% of the subjects thought their effort should be made during entire lifetime; 3) the demand for the education on cancer preventive diets was scored to high level (4.1 out of 5 points); 4) the subjects preferred 'medical doctors' most (male 72.0%, female 66.3%) as the educator for the education program on cancer preventive diets. The present study suggests that effective educational programs on cancer prevention are needed for adults in their 20's in order to improve their understanding on cancer prevention and cancer preventive diet.

Comparison of Dietary Habit and Food Consumption among Elementary School Students with or without Rhinitis and Sinusitis

권지현,주지형 한국식품조리과학회 2012 한국식품조리과학회지 Vol.28 No.6

Rhinitis and sinusitis are among the most common medical conditions in Korea, as well as Western societies. Environmental factors may influence both rhinitis and sinusitis; however, the role of dietary factors in rhinitis and sinusitis is not clear. The present study aims to compare the dietary habit, food consumption frequency, and food preference of elementary school students with or without rhinitis and sinusitis. The demand of their parents for an education program for the dietary prevention against rhinitis and sinusitis was also examined. The survey was conducted with a total of 200 subjects recruited from two elementary schools located in Gyeonggi area of Korea. The subjects consisted of 101 students with rhinitis and/or sinusitis (RS group) and 99 without rhinitis and sinusitis (control group). The students of the RS group were more likely to have habits of eating-out and street food use, to consume bean, peanut, walnut, almond, yogurt, egg,snack, and French fries frequently, and to prefer the types of foods prepared by stir-frying and deep-frying than the control group. The parents who recognized 'school nutrition teachers or food/nutrition-majored specialists' as the most appropriate educator for the dietary education program in the RS group (48.5% of their parents) were less than those in the control group (67.7% of their parents). The present study suggest that students with rhinitis and/or sinusitis may be different from those without the disease(s) in their dietary habit, frequently consumed foods, and preferred type of foods. More epidemiological, intervention, and laboratory studies are needed in order to elucidate the role of dietary factors in the development and prevention of rhinitis and sinusitis, which will have a significant implication to public health

토코페롤의 대장암세포 성장, 침윤, 부착에 대한 억제 효과

송보람,주지형 충북대학교 생활과학연구소 2013 생활과학연구논총 Vol.17 No.2

The aim of the study was to investigate the inhibitory effects of different forms of tocopherols (T) on cell growth, invasion, and attachment in HCT116 human colon cancer cells. Treatment with γ-T and δ-T significantly inhibited cell growth (by 58.1-97.8% at the concentrations of 50-100 μM), invasion (by 49.4-87.0% at the concentrations of 20-80 μM), and attachment (by 28.2-75.4% at the concentrations of 50-100 μM). α-T, however, did not exhibit such inhibitory activities. δ-T was more active than γ-T in inhibiting cell attachment at the effective concentrations (p<0.05). These studies demonstrated the inhibitory activities of γ-T and δ-T against cell growth, invasion and attachment in HCT116 cells. More studies are needed in order to elucidate detailed mechanisms for the inhibitory action of γ-T and δ-T.

충북지역 일부 여성결혼이민자의 한식에 대한 인식 및 교육 요구

김경희,주지형 충북대학교 생활과학연구소 2012 생활과학연구논총 Vol.16 No.1

This study was to investigate perception on Korean foods and demand for the related educational program among married female immigrants. Subjects of this study were a total of 190 married female immigrants residing in Chungbuk. Major findings of this study are as follows: 1) Both of the recognition and preference for most of the Korean foods and cooking methods were scored to moderate to high level, but the actual use of Korean foods was scored to relatively low level; 2) The subjects who had been residing for longer than 5 years in Korea showed a tendency of obtaining information on Korean foods from internet or friends/neighbors rather than obtaining such information by attending an educational program in regional public centers; 3) The subjects that had an experience in attending an educational program on Korean foods were more than those that did not have such an experience (66.1% versus 39.9%). The demand of the subjects for the education was scored to high level (4.2 out of 5 points), but their will for attending education programs (3.8 out of 5 points) was not scored as high as their demand. The present study suggests that effective offline and online educational programs on Korean foods are needed for married female immigrants in order to increase their use of Korean foods and improve their understanding on Korean foods.

추출용매에 따른 들깨 추출물의 항산화 성분함량과 활성

송보람,주지형 충북대학교 생활과학연구소 2014 생활과학연구논총 Vol.18 No.2

The aim of the current study was to investigate the antioxidant contents and activities of perilla seed extracted by two different solvents, water and methanol. The total polyphenol and flavonoid levels of water extract of perilla seed (WP) were 383.5 mg gallic acid equivalent/100 g and 372.4 mg quercetin equivalent/100 g, respectively, and those were significantly higher than the corresponding levels of methanol extract of perilla seed (MP; 107.9 mg gallic acid equivalent/100 g and 233.9 mg quercetin equivalent/100 g, respectively; p<0.001). The radical scavenging activity of WP at the concentration of 350 μg/mL was 55.4%, and its ferric reducing antioxidant power reached to 98.1%. The radical scavenging activity and ferric reducing antioxidant power of MP (350 μg/mL) were similar to those of WP; 48.0% and 94.1%, respectively. These results indicate that water would be the better solvent for extracting antioxidant components from perilla seed than methanol.