인체 폐암세포주 NCI-H1299에 대한 당근 추출물의 항암효과

노숙령,김도희 동아시아식생활학회 2002 동아시아식생활학회지 Vol.12 No.4

This study was designed to investigate the anti-tumor effects of fresh carrot juice, methanol-extracts, and β-carotene on the human lung cancer cell line NCI-H1299. The anti-tumor effect was evaluated by the MTT assay in vitro. The anti-tumor effect of fresh carrot juice against NCI-H1299 lasted up to 96 hours after exposure; the viability rate of lung cancer cells decreased below 50% after 48 hours, and further after 72 hours. The strongest propagation inhibition effect of flesh carrot juice was shown at the concentration of 2000 ㎍/㎖ after 72 hours and the viability rates was 45.98% even at the concentration of 25 ㎍/㎖. The value of IC_(50) was 23.1 ㎍/㎖ when the elapsed time was 72 hours. The viability rate of methanol-extract was 52.4% under the concentration of 2000 ㎍/㎖ and the elapsed time of 72 hours. Under the concentration of 1000 ㎍/㎖ and the elapsed time of 48 hours, 3-carotene decreased the viability rate to 29.991%. The IC_(50) value of β-carotene was 691.2 ㎍/㎖ after 72 hours. According to the above results, the anti-tumor effect arose in NCI-H1299 when the concentration of the fresh carrot juice or the B -carotene was more than 25 ㎍/㎖ or 1000 ㎍/㎖, respectively. On the other hand, the methanol-extracts showed a weak anti-tumor effect even at a concentration as high as 2000 ㎍/㎖.

완벽한 영양균형 식품 우유

노숙령 한국낙농육우협회 1998 낙농·육우 Vol.18 No.9

한국인의 주식의 종류가 제 Ⅱ형 당뇨병환자의 혈청 Glucose, Insulin 및 C-Peptide 에 미치는 영향에 관한 연구

노숙령,신순현,승정자,오연상 대한당뇨병학회 1988 Diabetes and Metabolism Journal Vol.12 No.1

투석전 만성신부전 환자의 영양상태 평가 및 식습관 조사

노숙령,최윤정 동아시아식생활학회 2003 동아시아식생활학회지 Vol.13 No.5

The purpose of this study was to analyze the nutritional status and dietary habits in predialysis patients of chronic renal failure(CRF). The patients group was composed of total 35 persons with chronic renal failure(diabetes exclusion), male 20, female 15 who were treated in the kidney internal department and the control group also composed of 35 persons, male 18, female 17 who were classified as normal by the medical examination. Their dietary habits, nutritional status and nutritional knowledge were investigated from two general hospitals in Inchon, middle of this year 2002. There were 31.4% of low weight patients (BMI below 20), 77.1% of anemia patients (serum hemoglobin below 12g/㎗), 68.6% of hypertension patients with diastolic blood pressure over 90㎜Hg, 80% with systolic blood pressure over 140㎜Hg, 20% of hypercholesterolemia patients (serum cholesterol over 230㎎/㎗), and 22.9% of hyperlipemia patients (serum triglyceride over 200㎎/㎗). The cardiovascular disease seemed to be caused by the abnormality of lipid metabolism The possibility of the bone disease was shown from patients of hyperphosphatemia (serum phosphorus over 4.7㎎/㎗, 22.9%) and hypocalcemia (serum calcium below 8.4㎎/㎗, 25.7%). Intake of insufficient calories which was caused by the lack of appetite affected on the nutritional status. The intake of most nutrients was not significantly different from the RDA for Koreans. Consequently, the patient groups took a lot of salt even after the diagnosis of CRF. But patients ate 6.1g of salt which were more than the recommended amount 2~4g for patients with CRF. The patient groups, who had the experiences of nutritional counselling, had significantly higher nutritional knowledge related to CRF than control group. Unfortunately, patients could not have enough chances for nutritional counselling by the nutritionist even though they needed the nutritional informations and dietetic treatments. The continuous research is expected with regard to the detail plan for the improvement of nutritional support and the nutritional counselling because it is important to decide the requirements of nutrients for patients with kidney disease, considering the kidney function and status of nutrition.

종실류의 지방산 조성과 인지질에 관한 분석적 연구

노숙령 中央大學校 家庭文化硏究所 1991 가정문화논총 Vol.5 No.-

This study was designed to make a comparison of fatty acids composition and phospholipid contents among four kind of oilseeds. Soybean, sesame, cottonseed, and perilla seed were used as samples raw or roasted (until 125℃ sample temperature by electric pan) and commercial for phospholipid contents. After oil extraction from oilseeds by the solvent of chloroform:methanol(v:v=2:1), fatty acids composition was measured by gas chromatography and phospholipid contents by the method of A.O.C.S. The result were summerised as follows: 1. The comparison of fatty acids composition: Both raw and roasted soybens showed the highest linoleic acid (18:2) values(51.2% and 52.7%), oleic acid (18:1) values (21.1% and 20.5%) the second. Both raw and roasted sesames showed the highest oleic acid values (47.2% and 44. 9%.), linoleic acid values (37.4% and 37.6%) the second. Both raw and roasted cottonseeds showed the highest linoleic acid (49.8% and 49. 6%) valuces, palmitic acid(16:0) values(33.8% and 33.4%) the second. Both raw and roasted perilla seeds showed the highest linolenic acids(18:3) values (61.% and 63.8%), oleic acid values(16.6% and 14.7%) the second. 2. The comparison of phospholipid contents: Roasted soybean, sesame, and cottonseed showed higher phospholipid values(0.029ppm, 0.030ppm and 0.032ppm) than raw oils(C.027ppm, 0.021ppm and 0.027 ppm). The phospholipid contents of raw perilla seed oil(0.019ppm) were slightly higher than roasted oil(0.018ppm) Among the samples phospholipid contents was highes in roasted cotton-seed oil and was lowest in roasted perilla seed oil which contained the highest linolenic acid level.

市販 도마도 加工品의 品質比較 硏究(Ⅰ) : 도마도 켓�을 중심으로 An Analytical Report on the Nutritive Ingredients and the Standardization of Quality of Tomato Catchup Marketing

노숙령 全北大學校 師範大學 1978 사대논문집 Vol.4 No.-

韓國의 離乳 實態硏究(Ⅰ) : 市販 離乳食品의 實態와 그 營養에 關한 分析 An Analysis of Nutritional Compositions of the weaning food purchased in Korean markets

魯淑令 全北大學校 師範大學 1977 사대논문집 Vol.3 No.-

Numerous studies have been reported on the ablactation since Jundell's report in 1924. This paper deals with the comparison in nutrition, composition, economical sense and recommended dietary allowanes to Korean infants, of the weaning foods sold in Seoul, Jeonju and Gunsan together with the analysis of nutritional composition of the most recommendable weaning food among those investigated. The results obtained from this study are ; 1. Among ten kinds of the weaning foods produced in Korea, only nine sorts could be purchased in Seoul, seven in Jeonju and five in Gunsan. 2. Direct comparison of the compositions of the various weaning food was difficult because of the differences of the unit indicated. 3. Not only the price of the same product in the same area was variable by 10 to 100 won but also the standard of nutritional composition was not identically indicated by the company produced. 4. Since the amount of directed dietary intake was much more than the actual nutritional requirements of Korean infants, waste of money was considered, if used according to the directions. 5. The nutritional compositions of the most recommendable weaning food among those investigated were indicatedin table6. 6. More nutritious and economical weaning food adequate to Korean infants must be developed through further scientific, in vivo experiments.

幼稚園 兒童의 給食과 營養敎育에 關한 硏究

노숙령 全北大學校 1982 論文集 Vol.24 No.-

The research for understanding of true state of feeding and nutritive education in kindergartens gives the following results. The subjects are 159 boys and 165 girls of two private kindergartens and three public kindergartens. 1) The content of nutritive education In an object of kindergarten education infant bodily development is very strongly emphasized, but there are hardly plans or practices of nutritive education for kindergarten teachers, and for infants of kindergarten it is given only two times a year. 2) The state of kindergarten feeding There aren't any kindergartens which provide full feeding, which 80% of kindergartens are snpplying practical feeding. The number of feeding time is three days a week on an average but it is not regarded as a plan that nutrition is considered. 3) The state of body development On the standard of five-year-old child the following measurements come out. In height, urban boy is 112.3cm, urban girl is 111.7cm, and rural boy is 108.6cm, rural girl is 109.5cm. In weight, urban boy is 20.10kg, urban girl is 19.14kg, and rural boy is 17.80kg, rural girl is 18.02kg. In chest measurement, urban boy is 57.7cm, urban girl is 56.1cm, and rural boy is 55.0cm, rural girl is 54.5cm. These measurements are higher than child development standard value, but there is a considerable difference between urban and rural in weight and chest measurement.

保存溫度에 따른 乳酸菌醱酵飮料內의 細菌數의 變化

魯淑令,金鍾冕 全北大學校 師範大學 1979 사대논문집 Vol.5 No.-

This experiment was investigated for purpose of the clearfying the proper temperature and time needed to preserve the lactobacillus fermented products. The results obtained in this experiment were as follows : 1. The number of microorganisms in the lactobacillus fermented products were almost the same as the FAO value. 2. Microorganisms were stable at 4! but unstable at 15! and 25! in the passing of the time. 3. The range of pH changed was from 3.5 to 4.0. 4. The turbitdiy of the products was more changeable in groups A,B and D than in groups C and E.

다목적 고기능성 알칼리용액 BARODON을 첨가한 발아 현미 식빵의 품질 특성

노숙령,최수일,이재경 한국식품조리과학회 2003 한국식품조리과학회지 Vol.19 No.3

This study was carried out to investigate the effects of the addition ratio of BARODONⓡ on the dough volume, moisture content, loaf volume and weight and the sensory characteristics of sprouted brown rice bread. The loaf volume and sensory characteristics of the bread with BARODONⓡ were higher than those without. The moisture content and loaf weight of the bread with BARODONⓡ were lower than those without. Although these results were irregular with increasing amounts of BARODON addition. The sprouted brown rice bread with 0.6% BARODONⓡ gave the best loaf volume and overall acceptance, whereas those with 4.8% BARODONⓡ had the best odor, color and mouthfeel. BARODONⓡ will be very useful as a leavening agent for improving the overall quality of sprouted brown rice bread.