http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
오늘 본 자료
DNA Comet Assay를 이용한 콩류의 방사선 조사 확인
오경남(Kyeong-Nam Oh),김경은(Kyeung-Eun Kim),양재승(Jae-Seung Yang) 한국식품영양과학회 2000 한국식품영양과학회지 Vol.29 No.5
콩류의 방사선 조사 여부를 DNA comet assay로 확인 하였다. 대두, 강남콩, 그리고 팥을 각각 0.1, 0.3, 0.5, 0.7, 그리고 1.0 kGy의 저선량으로 조사하고 비조사 시료와 조사시료간의 DNA 손상정도를 현미경으로 육안 검사 및 comet의 tail 길이를 측정하여 상호 비교하였다. 모든 시료에서 비조사 시료보다 조사시료의 tail 길이가 더 길었으며 조사 선량이 증가할수록 tail 길이가 길게 나타났다. 비조사 시료에서도 손상된 세포의 comet 모양의 핵이 관찰되기는 하였으나 대부분 비손상된 세포의 원형모양의 핵이 관찰되었으며 조사된 시료에서는 comet 모양의 핵이 주로 관찰되는 경향이어서 비조사 시료와 조사시료간에 comet 양상을 비교할 수 있었다. 한편 100개의 세포를 무작위로 선택하여 comet tail 길이를 측정하고 통계분한 결과, 비조사 시료와 조사시료간의 유의적인 차이가 있었고 조사선량이 증가할수록 tail 길이가 유의적으로 증가함을 확인하였다. DNA comet assay로 간단하고 비교적 저렴한 비용으로 짧은 시간 내에 콩류의 방사선 조사 여부를 확인할 수 있었다. The single cell-gel electrophoresis assay (comet assay) was used to identify irradiated beans. Soy beans, kidney beans, and red beans were irradiated with (60)^Co gamma rays at 0.1, 0.3, 0.5, 0.7, and 1.0 kGy. Beans were peeled out, crushed lightly, and treated with phosphate-buffered saline (PBS) to extract cells. The extracted cell suspension was mixed with agarose gel solution and spread on an agarose precoated slide. After lysis of the cells, they were subjected to microgel electrophoresis for 2 minutes, and then silver-stained. We found that the DNA fragments of the irradiated samples were stretched, migrated out of the cells, and formed tails towards the anode giving the appearance of comets, while the unirradiated or the undamaged cells formed very short or no tails. The tail lengths of irradiated samples were significantly increased as irradiation dose increased at the above 0.3 kGy.
식품전공 대학생들의 방사선 조사식품에 대한 인지도 및 수용성
양재승,이선영,김경은,남혜선 한국식생활문화학회 2000 韓國食生活文化學會誌 Vol.15 No.4
A survey was conducted to examine the knowledge and acceptance of food irradiation in order to provide baseline data required in the development of food irradiation education programs for college students. 150 students majoring in food and nutrition or food technology in the Chungnam National University were chosen for a survey. The results are as follows. First, college students' knowledge about food irradiation is scanty. Knowledge assessment showed that 56% of the participants had previously heard of food irradiation. 68% of the respondents thought that radioactivity remains in food after irradiation and 25.3% of them were not sure whether radioactivity remains in food after irradiation or not. Only half of the respondents thought that nutrient loss due to irradiation is equal to or lower than that due to cooking or freezing. Second, approximately 56% of the respondents showed that food irradiation is somewhat or strongly needed for meat or fish; whereas, over 60% of them showed that food irradiation is not needed for grain, vegetable and fruit. Almost 40% of the respondents were seriously concerned about irradiation of vegetables and fruits; whereas, they showed less concern about spice irradiation. More than half of the respondents were not willing to use irradiated food in all the six food groups. Third, the correlation analysis showed that the need of food irradiation is negatively correlated with concerning about the irradiated fish and fruits, but positively correlated with willingness to use irradiated food in all the five food groups, except in spices. Concern about the irradiated food is negatively correlated with willingness to use irradiated food from all the six food groups. Fourth, almost all the respondents (over 90%) agreed that the irradiated food labeling is required as well as the development of proper methods to identify irradiated foods.
식품전공 대학생들의 방사선 조사식품에 대한 교육전 후의 인지도 및 수용성 변화
양재승,이선영,김경은,남혜선 한국식생활문화학회 2000 韓國食生活文化學會誌 Vol.15 No.4
A survey was conducted to examine the effect of food irradiation education on college students' knowledge and acceptance of food irradiation. The instrument for the knowledge and acceptance of food irradiation was administered before and after food irradiation education, to 150 students majoring in food and nutrition or food technology in the Chungnam National University. Before the education approximately 93% of the respondents did not know that radioactivity dose not remain in food after irradiation; whereas, after education half of them thought that radioactivity dose not remain in irradiated food. Knowledge about food irradiation has improved through education. The education significantly increased all the mean scores of need for food irradiation and willingness to use irradiated foods for the six food groups (p<0.01). The education significantly decreased the mean scores of concern about the irradiated food for all the six food groups (p<0.01). Although the responses to irradiated foods are, in general, negative or neutral even after education, the mean scores of acceptance of the irradiated foods have improved through education in all the six food groups (p<0.01). In conclusion, this study showed that food irradiation education may positively affect the college students' knowledge and acceptance of food irradiation, and that the development of both the appropriate detection methods to identify irradiated foods and the education programs to enlighten the college students are needed.