생약제제인 이공산(異功散)의 Cisplatin 유도 신장독성 보호 및 항산화 효과

Lee, Kyung-Tae,Ahn, Kyoo-Seok,Chang, Sung-Goo,Oh, Soo-Myung,Jung, Jee-Chang 경희대학교 동서의학연구소 1999 INTERNATIONAL SYMPOSIUM ON EAST-WEST MEDICINE Vol.1999 No.1

Kyung-Tae Lee, Kyoo-Seok Ahn¹, Sung-Goo Chang², Soo-Myung Oh²and Jee-Chang Jung²¹College of Pharmacy, ²Oriental Medicine and ³College of Medicine, and East-West Medical Reserch Institute, Kyung Hee University, Seoul, Korea. Preventive and Antioxidative Effects of Crude Drug Preparation(E-kong-san) on Cisplatin Induced Nephrotoxicity. Proceedings of International Symposium on East-West Medicine, Seoul. 201-211, 1999. -Nephroprotective effects of a crude drug-prearation (E-kong-san) were determined from cisplatin on rabbit kidney proximal tubule and human renal cortical cells by MTT assays and sustained glucose consumption on ciplatin-induced human renal cortical tissue. Levels of creatinine and blood ure nitrogen(BUN) in serum after administration of cisplatin(0.75mg/kg,i.p.) to E-kong-san(0.75g/kg/day,p.o.)-pretreated rats were markedly lower compared to those of cisplatin-treated rats. Moreover, the administration of E-kong-san significantly inhibited the loss of body weight of cisplatin injected rts. These findings suggest that E-kong-san on the cisplatin induced nephrotoxicity led us to investigate whether the effect of this water extract was a result of anti-oxidation. E-kong-san showed strong free radical scavenger activities on 1,1-dipheny1-2picrylhydrazil(DPPH) radical and xanthine/xanthine oxidase(XOD) generated superoxide anion radical(O2-). We further studied the effects of E-kong-san on lipid peroxidation in rat liver microsomes induced by enzymatic and nonenzymatic methods. E-kong-san exhibited significant inhibition on both ascorbic acid/Fe2+and ADP/NADPH/Fe3+ induced lipid peroxidation in rat liver microsomes. Based on these results, we suggest that-E-kong-san attenuate the cisplatin induced cytotoxicity and its mechanism can be eplained by antioxidant.

Walsh 함수 발생기의 구성과 정·여현파 합성에 관한 연구

안두수,이해기,이명규 成均館大學校 科學技術硏究所 1987 論文集 Vol.38 No.2

This paper describes the design of sequency ordered Walsh function generator and the application of Walsh function to sine-cosine wave synthesis. Any waves may be expanded as a finite Walsh series. And the result is a stepped approximation to the waves that has minimum mean-square error. The synthesis of stepped sine-cosine waves is esily implemented by using the Walsh function generator, converter and summing amplifier.

팜유와 혼합유의 저장 및 튀김시 이화학적 성질변화

안명수,육희정 성신여자대학교 생활문화연구소 1994 生活文化硏究 Vol.8 No.-

초피 용매 추출물의 항산화성 및 항균성에 관한 연구

안명수,원종숙,김현정,한미남 한국식생활문화학회 2004 韓國食生活文化學會誌 Vol.19 No.2

The antioxidative and antimicrobial activity were carried on the Chopi(Zanthoxy1um pippentum) extracts by six kinds of solvents in order to find out new natural food additives. Six solvents were used methano(MeOH), n-hexan(hexane), chloroform(CHCl_(3)), ethylacetate(EtOAc), buthano(BuOH), and water(water and methoanol extract(MEex), hexan extract(HEex), chloroform extract(CHex), ethylacetate extract(EAex), and buthanol extract(BUex), water extract(WAex). The antioxdative activities of them extracts were determined by peroxide value(POV), conjugated diene value(CDV) of corn germ oil storaged for 30 days at 60±2℃. These extracts were added as 0.02, 0.1, 0.2% of each extracts and compared with a-tocopherol, and BHT. The antioxidative activities of 0.02% extract were as follows in decreasing order BUex >WAex, BHT, MEex>HEex, EAex, CHex>TOC, and control. While, BUex and CHex among these extracts were shown to be had antimicrobial effects on the microorganism such as Escheria coli, Salmonella typhimurium, Psedomonas aeruginosa, Staphylococcus aureus, and Listeria monocytogenes. Finally to find out the preference of chopi we had made Yugwanzageon (a kind of shallow fried meat ball )by adding chopi powder. The result were similar to control( not added chopi powder ) in case of 0.1% chopi adding Yugwanzageon . (p<0.05) therefore it was thought to be possible that chopi powder was used Yugwanzageon preperation.

솔잎 추출물의 옥배유에 대한 항산화 효과

안명수,원종숙 성신여자대학교 생활문화연구소 2001 生活文化硏究 Vol.15 No.-

In this study the antioxidative effect of the pine needle solvent extracts was investigated. The pine needle extracts were prepared by extraction pine needle with various solvents such as water(distilled), methanol(MeOH), chloroform(CHCl3), ethylacetate(EtAc) and butanul(BuOH). The antioxidative effects of various concentrations of the pine needle extracts in a cum oil as substrate were determined by measuring the peroxide value(POV) and conjugated dienoic acid content(%) of the substrates stored in dark at 60±2℃ for 30 days. The antioxidative activities of 0.05, 0.1, and 0.2% pine needle extracts were in decreasing order of 0.2% EtAc extract > 0.1% EtAc extract > 0.05% MeOH extract > 01% MeOH extract > 0.2% MeOH extract > 0.1% BuOH, 0.05% CHCl3 extract > 0.05% BuOH extract > 0.02% BuOH extract >0.1, 0.2% CHCl3 extract ≥ 0.02% BHT. Water extract at 0.1% and EtAc extract at 0.05%, however, didn't show any antioxidative activities. The results also seemed to indicate that the antioxdative activity was not always linearly corelated with the concentrations of the extracts. The electron donating ability (EDA) of the pine needle extracts was in decreasing order, as follows : BuOH extract > water extract > EtAc extract > MeOH extract > CHCl3 extract. The EDA, was however, changed by dilution of extracts and did not always corelate with the antioxidative activity of pine needle extracts.

분포정수계의 집중정수 모델링 및 분산형 최적제어에 관한 연구

안두수,이명규 成均館大學校 科學技術硏究所 1989 論文集 Vol.40 No.2

This paper has demonstrated how the decentralized computational procedure can be applied to optimal control problems for distributed parameter systems. The approximate lumped parameter models are derived by using the Galerkin method with basis functions of shifted Legendre polynomials The order and structure of the obtained lumped parameter systems have the large effect on the computer simulation for optimal control. Then, a decentralized ciontrol scheme is introduced to determine optimal control inputs for obtained. lumped parameter systems. An approach to block pulse functions for the decentralized optimal control of obtained lumped parameter systems is developed. The proposed method is simple and attractive for the control problems of distributed parameter systems in computation.

MCT 대체지방의 쿠키제조시 적합성에 관한 연구

안명수,우나리야 誠信女子大學校 生活文化硏究所 2003 生活文化硏究 Vol.17 No.-

The food industry has being researched and developed into new and various kinds of fat substitutes. MCT(medium chain triglycerides) is one of the fat based fat substitutes used as fat replacers. In case of making cookies with MCT, generally the levels of substitution MCT for fats and oil are 10∼100%. In cookies prepared with MCT substituted for butter(BT), the volumes were increased without changing differently. The baking losses of cookies prepared with MCT were increased higher upon increasing of substitution amount those without MCT. The rheological properties of cookies were presented difference significantly(p<0.05) upon MCT substitution ratios. And springiness, cohesiveness of cookies were almost same in using MCT substituted at 10∼40% for BT or with BT, but gumminess and chewiness were decreased upon increasing of MCT substitution ratios. While hardness of cookies prepared with 10% MCT substituted for BT was similar to BT cookies, but it was decreased upon increasing of MCT substitution ratio above 10%. Specially in case of 100% MCT cookies appearance was changed seriously and also hardness was increased highly, so it could not be called cookies anymore because it lost cookie's characteristics were last already. And also brightness was almost same with 10∼50% as BT cookies. The redness was decreased highly upon increasing of substitution ratios and yellowness was similar to BT cookies in range of 30% MCT substitution. By the results of sensory evaluations, appearance, color, and flavor of cookies prepared with MCT substituted for BT at level of 10∼100% were shown to be better than BT cookies. The texture had the best acceptability when substituted by MCT at 40% levels, taste was better in the range of 10% MCT substitution and appearance, color, flavor, overall acceptance were better in the range of 40% MCT substitution than BT cookies. Respecting that the necessity of fat substitute will become real situation in dietaty in the near future, it will be recommended that MCT can be substitued as fat replacer. At level of 30∼40% in many fat containing foods by the above results. In order to apply fat substitute at high levels in foods widely, it is necessary that the methods for development of fat substitute functionality and wide range of the foods containing fat substitute will be researched.

MTC 대체지방의 산화안정성 및 조리 적합성에 관한 연구

안명수,우나리야 한국식생활문화학회 2003 韓國食生活文化學會誌 Vol.18 No.2

This study was carried on the oxidative stability and the real practice possibilities in cooking of fat replacer MCT. Nowadays, it was known that fats and oils had become causes for cardiac disease, obesity and cancer, so the new materials were needed for fat substitute that has less fat contents and low calories. The food industry concerned about fats and oils had been researched and developed new and various kinds of substitute fats. MCT(medium chain triglycerides) is one of the fat based fat substitutes used as fat replacers. The POV of corn germ oil(CO), soybean oil(SO), shortening(ST), butter(BT), their blended oil with MCT 10-50%(w/w), and MCT were determined and oxidative stability by POV was compared MCT with those of them. MCT has shown higher oxidative stability than CO, SO, ST, BT, so oxidative stabilities in all kinds of blended oils become higher and higher by the increased substitution ratios. In case of bread, the volume of bread prepared with MCT(MCE bread) substituted for ST at 10-40% level(w/w) were increased a little comparing to that made of shortening(ST bread). But degree of gelatinization of MCT bread were a little lower than ST bread, at the substitute ratio above 40%, the degree of gelatinization were reduced greatly. These phenomena were sustained in 9 stored days. While baking losses of MCT breads were almost same as ST bread until 30% substitute ratio, and the appearances of MCT breads were similar to ST bread until 40% substitute ratio. Also rheological properties and color(Lab) of MCT breads had shown no different significantly from ST bread until 20% substitute ratio, but by the results of sensory evaluation, overall acceptance including appearance, color, flavor, taste, texture of MCT breads were recognized almost same as ST bread by panel until 40% substitute ratio. Depends on the above results, we can suggest that 30-40% of MCT will substitute for shortening in making bread in order to reduce fat and calories intake amounts.

多入出力系의 最短時間 DECOUPLING CONTROL에 관한 硏究

安斗守,李明珪 成均館大學校 科學技術硏究所 1983 論文集 Vol.34 No.2

Minimum-time decoupling control is studied for multi-input, multi-output systems. The control input is assumed to be bounded. The problem is to determine a control vector which transfers one state variable from a given initial state to a given final state in minimum time, while holding the remaining state variables constant. The solution is obtained using an extension of NICHOLS' method. The optimal solution requires that one of controls be set at its extreme value, while the other controls are determined from the constraints on the state variables which are held constant. By this method, the solution of minimum-time decoupling control problems is obtained easily.

월수함수 단일항전개를 이용한 추적 최적제어기 설계

안두수,오현철,김민형,이재춘,이명규 成均館大學校 科學技術硏究所 1995 論文集 Vol.46 No.1

This paper presents the methode of optimal control theory and observer for time invariant system via Single Term Walsh Series. The algorithm of the optimal control theory is simulated by MATLAB.