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Youn-Young Kim,Song-Hee Kim,Sora Oh,설옥주,Hye-Young Lee,Hyun-Ju Kim,김신윤,최혜선 한국분자세포생물학회 2010 Molecules and cells Vol.29 No.3
Ovariectomy (OVX)-induced estrogen withdrawal resulted in both bone loss and an increase in fat. We observed ele-vated osteoclast (OC) formation by bone marrow-derived macrophages treated with medium conditioned by fats from OVX mice, but not from sham-operated mice. Fats from OVX mice expressed and secreted higher levels of monocyte chemoattractant protein-1 (MCP-1) than those from sham-operated mice. Increased fat resulting from estrogen deficiency is thus responsible for bone loss due to enhanced OC formation, which is, at least partly, a con-sequence of elevated MCP-1 production.
여자노인(女子老人)의 복지증진(福祉增進)을 위한 의(依) · 식(食) · 소비지출(消費支出) 및 기타 생활실태(生活實態) 연구(硏究)
김화영(Wha Young Kim),최혜선(Hei Sun Choi),정순희(Soon Hee Joung) 한국노인복지학회 1999 노인복지연구 Vol.3 No.-
Korea, like many other countries, enters the 21st century with a larger proportion of the aged in its population than ever before. Past successes in improving the public`s health and living environments now make it possible for many persons to rach old age. This study was designed to analyze the living conditions of older koreans as ageneral and to illuminate the disaggregated view of the present status of the elderly according to age, living status, family living arrangements and health condition. Data were obtained from 188 old women living in Seoul and suburban. The results of this study indicate that each major risk factor(Disease, Eating poorly, Involuntary weight loss or gain, The degree of the backbond /shoulder bending, Reduced social contact, Consumer problem experience, Total expenditures) becomes more prevalent as individuals advance in age and recede in living status. Particularly, the result that the elderly living with their son reported relatively poor conditions in diseases and in all kinds of activities deserves to be special attention. Also, compared with other family living types, the elderly with their son reported the most dissatisfied about the present living expenses, indicating the higher possibility of the deprived status of them.
박신영(Shin-Young Park),장연정(Yeon-Jeong Jang),김은주(Eun-Ju Kim),최윤희(Yoon-Hee Choi),최혜선(Hye-Seon Choi),최지호(Ji-Ho Choi),송진(Jin Song) 동아시아식생활학회 2014 동아시아식생활학회지 Vol.24 No.6
This study investigated changes in quality characteristics of soy sauce (Kanjang) with Gastrodia elata (GK) in aged for 6 months, and developed new soy sauce products with improved sensory characteristics. The pH level was maintained in all samples. The salinity slowly increased, and then decreased in GK 10% after 5 months. The sugar content (Brix) increased after 2 months, except in GK 10%. Crude protein and amino nitrogen contents increased with time. The optical density showed significant differences after 5 months in GK 5%. The total polyphenol contents were highest in GK 5% aged for 5 months up to 31 mg/mL. The flavonoid contents of GK 5% were highest after 5 months up to 122 mg/mL. Finally, sensory tests of GK 10% showed higher total acceptance after 2 months. The results show that an aging period of 5 months in GK 5% greatly enhanced quality characteristics.
김진희 ( Jin Hee Kim ),박건영 ( Kun Young Park ),최혜선 ( Hae Sun Choi ),양지영 ( Ji Young Yang ) 한국식품영양학회 2010 韓國食品營養學會誌 Vol.23 No.4
This research aimed to investigate the quality of conventional salted cabbages. Here, we studied the general characteristics and microbiological aspects of purchased salted cabbage samples from 15 companies. The purchased salted cabbages used a sun-dried salt, but two samples used a mixture of sun-dried salt and processed salt. There were 4 times of washing, 3 steps of washing after automatic washing, and 3 steps of washing after bubble washing as washing methods for the salted cabbages and ground water was used as the washing water. Also, three samples received HACCP certification. The salt contained in the purchased salted cabbages ranged from 0.5% to 2.0%, representing low salted cabbages. The pH of the purchased salted cabbages ranged from 5.32 to 6.47, and hardness ranged from 1,997g to 3,665g. Rewashing was necessary before using some salted cabbages due to foreign materials such as insects, soil, etc. Total bacterial counts of the purchased salted cabbages ranged from 3.36 log to 6.06 log and coliform bacteria ranged from below 1 log to 6.05 log, whereas other pathogens were not detected.
박혜영,손범영,최유찬,배환희,최혜선,박지영,심은영,김홍식,김미정,Park, Hye-Young,Son, Beom-young,Choi, Yu-Chan,Bae, Hwan-Hee,Choi, Hye Sun,Park, Jiyoung,Sim, Eun-Yeong,Kim, Hong-Sig,Kim, Mi Jung 한국식품영양학회 2022 韓國食品營養學會誌 Vol.35 No.5
The purpose of this study was to investigate the Maillard reaction-related physicochemical properties of three maize varieties (Kwangpyeongok, Sinhwangok2ho and Gangdaok) after roasting them for different times (0, 15, 25, 40, and 55 minutes). The Maillard reaction is a non-enzymatic browning reaction involving reducing sugars and amino compounds. The content of reducing sugar, the causative agent of the Maillard reaction, decreased as roasting time increased. Gangdaok showed the lowest reducing sugar content of 1.04 mg/g after 55 minutes of roasting. In the elapsed roasting time, chromaticity 'L' and 'b' values decreased. At 55 minutes of roasting, wherein the Maillard reaction occurred most actively, Gangdaok showed the lowest 'L' value of 56.37 and the highest 'a' value of 7.60. Gangdaok had superior conditions for inducing the Maillard reaction compared to other varieties, and it is consider that 'flint-type', an endosperm characteristic, may have been the influencing agent. This study detected a total of 52 types of volatile aroma compounds (VACs), of which 28 were produced after roasting. Of the total VACs detected, 2-Formyl-5-methylfuran and 2-Furancarboxaldehyde accounted for 43.8~45.5% and have been confirmed to be the major VACs present in roasted maize. Most of the correlations between the Maillard reaction-related characteristics showed high correlation coefficients.
안와 내벽의 단독 외향 골절에서의 골절 정복의 수술적 결과
인정희,장선영,최연주,최혜선,장재우,김성주,Jung Hee In,Sun Young Jang,Youn Joo Choi,Hye Sun Choi,Jae Woo Jang,Sung Joo Kim 대한안과학회 2014 대한안과학회지 Vol.55 No.11
Purpose: To evaluate surgical results after the reconstruction of isolated medial orbital wall fractures. Methods: We performed a retrospective chart review of patients with isolated medial orbital wall fractures who underwent reconstruction using the transcaruncular approach from March 2012 to October 2013. Computed tomography (CT) was performed before and after surgery. Postoperative follow-ups were conducted at 1 week, 1 month, and 3 months. Diplopia, ocular motility, postoperative complication, and exophthalmometry were recorded at each follow-up visit. Preoperative and postoperative enophthalmos was quantified using Hertel exophthalmometry and a quantitative method for the area of the circular sector under the chord (CA)/orbital area (OA) ratio at the CT scan. Patients were divided into either the incomplete or complete reduction groups based on the degree of reduction observed on postoperative CT. Results: We evaluated 55 patients (42 males, 13 females) with an average age of 36 years. Five of 55 patients with preoperative enophthalmos of more than 2 mm obtained good symmetry after surgery. Diplopia at primary gaze was resolved in 9 of 9 patients and 2 patients had residual diplopia on lateral gaze. The difference of exophthalmometry and CA-to OA ratio between before and after reconstruction was not significantly changed in either the incomplete or complete groups. Conclusions: Enophthalmos and diplopia were well corrected in all subjects. If reduction was successfully performed in the anterior portion of medial orbital wall fracture, clinically significant enophthalmos might be preventable even if complete reduction was not obtained. J Korean Ophthalmol Soc 2014;55(11):1589-1594
국산 옥수수 배유특성에 따른 일반성분, 색도 및 경도 비교
박혜영,김미정,배환희,신동선,심은영,최혜선,박지영,최유찬,김홍식,Park, Hye-Young,Kim, Mi Jung,Bae, Hwan-Hee,Shin, Dong Sun,Sim, Eun-Yeong,Choi, Hye Sun,Park, Jiyoung,Choi, Yu-Chan,Kim, Hong-Sig 한국식품영양학회 2020 韓國食品營養學會誌 Vol.33 No.5
This study was conducted to secure basic information for corn processing by comparing the quality characteristics according to maize cultivars and kernel types (dent, intermediate, flint-like). As a result of analyzing 15 cultivars, a range of measurements were observed: 100-kernel weight, 22.89~35.63 g; moisture, 7.57~8.42%; crude protein, 8.46~11.45%; crude lipids, 3.26~4.83%; Hunter's L-value, 83.70~86.79; a-value, 2.61~5.49; b-value, 22.01~28.15; and total carotenoids, 6.74~17.07 ㎍/g. Significance among the cultivars was shown in all quality characteristics (p<0.001), but the significance among the kernel types was found only in crude protein (p<0.005), crude fat (p<0.001), and Hunter's L-value (p<0.05). The hardness of maize was decreased proportionally to the soaking time for all maize cultivars (p<0.001). In particular, with the same soaking time for different kernel types, the hardness difference was shown in the order of flint-like > dent ≒ intermediate. It was confirmed that the decrease in the hardness of flint-like kernel of close to that of hard-type starch was slowed compare dent and intermediate kernels. So it is expected the some characteristic of kernel types will contribute to the appropriate customized use of the developed cultivars.