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식이중의 Methionine이 흰쥐의 체내 지질과산화와 간 미세구조에 미치는 영향
서정숙,양경미,박원학,정형재,이용덕,Seo, Jung-Sook,Yang, Kyung-Mi,Park, Won-Hark,Chung, Hyeung-Jae,Lee, Yong-Deok 한국현미경학회 1991 Applied microscopy Vol.21 No.1
To study the effects of dietry methionine level on lipid peroxidation of rats, rats were fed vitamin E, selenium and methionine - deficient diet or the same diet supplemented with various levels(0.3%, 0.6%, 0.9%) of methionine for 6 weeks. The biochemincal and mophological changes in the rat liver were investigated. Lipid peroxide levels in plasma and hepatic mitochondrial fraction of MF rats were more increased than those of control rats. However, supplementation with 0.6% methionine modified this increment. Catalase activity was decreased in hepatic mitochondrial fraction from rats fed MF diet. Methionine supplementation did not induce this enzyme. The ultrastructural evidence for lipid peroxidation was found in plasma membranes facing sinusoids. The most striking changes in including disruption and loss of microvilli and development of numerous lipid droplets occurred in rats fed MF diet. These changes were not effectively prevented by the same diet supplemented with 0.3% or 0.9% methionine, but supplementation with 0.6% methionine modulated more or less the changes.
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서정숙,이상건 서울保健大學 1982 論文集 Vol.2 No.1
B. natto 및 B. subtilis균을 이용한 방법 및 재래식 방법에 따라 제조한 청국장의 숙성과정 중의 성분변화를 측정한 결과는 다음과 같다. 1) 숙성과정 중의 pH 는 시험구 모두 저하현상을 나타내었고, 총산은 모두 증가하였다. 2) 일반성분의 변화는 각 시험구 모두 큰 변화없이 불규칙적인 증감현상을 보였다. 3) 총당과 Ethyl alcohol은 숙성기간중에 시험구 모두 감소하였다. 4) 아미노태 질소와 수용성 질소의 함량은 경시적으로 증가하였으나 각 시험구간에 차이는 없었으며 B. natto구, 재래식구, B. subtilis 구의 순으로 높았다. 5) 효소활성은 시험구 모두 불규칙적인 증감현상을 보였으며 protease 활성은 경시적으로 미약하나마 증가하였다. The growth process of the Chungkook-jang that occured by utilizing such traditional methods as Bacillus natto and Bacillus subtilis method has been examined. The results of the experiment in which the changing process of elements during the aging period had been measured are as follows: 1) During the growth period, concerning any change in pH, the storage period had been declined. However, the total acidity had been increased. 2) So far as is concerned with the change in the general elements, the storage period of each element showed no remarkable change. But the storage period had rather irregularly been changed. (either increased or decreased) 3) During the growth period of tatal sugar and ethyl alcohol, all the storage periods of the elements under investigation appeared to be decreased. 4) The contained quantity of amino nitrogen and water soluble nitrogen appeared to be increased slightly. But it was noticed that differences between storage periods are negligibly small. The storage period observed for the elements under investigation are presented hierarchially as follows : (1) Bacillus natto, (2) Traditional method, (3) Bacillus subtilis. 5) The storage period of enzyme activity had slightly and irregularly been changed. It was also noticed that protease activity had been increased in a negligibly small amount.
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성인에서 식도기관지루의 방사선학적 중재:직접 폐쇄와 수술전 와이어 삽입의 효과
서정숙 대한영상의학회 1995 대한영상의학회지 Vol.33 No.2
Purpose : To assess the role and efficacy of radiologic intervention in the adult patients with esophagobronchial fistula. Materials and Methods : Radiologic intervertion was performed in 4 patients with esophagobronchial fistula. We tried direct occlusion of fistula tract by glue(histoacylate 0.4cc + lipiodol 0.3cc)and coil in 2 patients and performed presurgical wire insertion by using 8F curved catheter via esophageal opening of fistula tract. The latter procedure was caried out to detect the fistula tract easily at operation. Results : Direct occlusions of fistula tract by glue and coil were performed only to fail in 2 patients. Pre-surgical wire incertion by using 8F curred catheter under guidance of fluroscopy in 3 patients were helpful in detecting fistulatract at operation. Conclusion : Direct occlusion of the fistulous tract in esophagobronchial fistulas was ineffective. However, presur-gical wire insertion by using cured catheter under fluroscopy guidance is helpful to detect the fistula tract easily at operation.
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서정숙,정은자 한국식품영양학회 1992 한국식품영양학회지 Vol.5 No.2
We analysed 398 kinds of processed foods sold on market - 43 kinds of ramyun, 67 kinds of bread, 104 kinds of cookies, 5 kinds of pizza, 28 kinds of sausage, 31 kinds of steamed fish cake, 4 kinds of tomato ketchup, 30 kinds of canned goods, 82 kinds of beverage and 4 kinds of danmoogi- to know mineral content such as p, Ca, Mg, Na and K. We used atomic absorption spectrophotometry for this study and the results were as follows; 1) P content was 204.24mg% in sausages, 101.80mg% in pizza, 671mg% in canned fish, 44.50mg in canned vegetable, 38.62 mg% in ramyun and 32.10mg% in steamed fish cake. Sausage had the highest P content showing almost 6 times as much as steamed fish cake. There was little difference between ramyun and steamed fish cake. 2) Ca content was 115.00 mg% in pizza, 106.94 mg% in steamed fish cake, 100.59 mg% in sausage, 91.25 mg% in canned vegetable, 79.84 mg% in bread and 78.97 mg% in ramyun, 3) Mg content was 555.16 mg% in steamed fish cake, 476.14 mg% in cookies, 436.75mg% in ketchup, 394.00mg% in canned vegetables 346.95mg% in ramyun and 341.40mg% in canned fish. Steamed fish cake was highest in Mg content and there was little difference between ramyun and canned fish. 4) Na content was 730.49mg% in ramyun, 680.25 mg% in danmoogi, 548.43 mg% sausage, 463.50mg% in canned vegetable, 449.25 mg% in ketchup, 401.29 mg% in steamed fish cake and 366.00 mg% in pizza. Ramyun had the highest Na content 5) K content was 302.30 mg% in pizza, 280.25 mg% in ketchup, 219.68 mg% in sausage, 219.2 mg% in canned fish, 183.75 mg% in canned vegetable, 166.49 mg% in ramyun and 122.77 mg% in cookies. Pizza had the highest K content.
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