혼자 또는 온 가족이 함께 하는 식사형태가 아동의 정신적,신체적 건강에 관한 자각증상에 미치는 영향

성순정(Soon Jung Sung),권순자(Sun Ja Kwon) 대한지역사회영양학회 2010 대한지역사회영양학회지 Vol.15 No.2

The purpose of this study was to examine the effect of eating with family or alone on the self-rated mental or physical health and then work out strategies of making people recognize the importance of eating with family and its practice. Study subjects were 610 primary school 5th- and 6th-grade students in Daejeon Area. A questionnaire survey was carried out. 57.9% of students had working mothers. The frequency of meal in a day was 2.90±0.42 and this frequency was lower in students who had working mothers (p <0.05). The frequency of skipping breakfast (times/week) was 1.02±1.77. The frequencies of eating alone (times/week) were 1.04±1.65 for breakfast and 0.97±1.52 for dinner. Also, the frequency of eating alone for dinner was higher in students who had working mothers (p <0.001). When the frequency of eating alone for breakfast or dinner was higher, the frequencies of skipping breakfast and dinner were also higher (for all, p <0.01). When the frequency of eating alone for breakfast or dinner was higher, the self-rated positive mental health were lower (p <0.05 and p <0.01 respectively) and the self-rated negative mental health (for dinner, p <0.05) and the self-rated negative physical health was higher (p <0.05 and p <0.01 respectively), thus presenting negative health. The frequencies of eating with family (times/week) were 3.37±2.50 for breakfast and 4.14±2.19 for dinner. Also, the frequency of eating with family for dinner was lower in students who had working mothers (p <0.01). When the frequency of eating with family for breakfast was higher, the frequency of skipping breakfast was lower (p <0.01). When the frequency of eating with family for dinner was higher, the frequency of skipping dinner was lower (p <0.01). In addition, when the frequency of eating with family for breakfast or dinner was higher, the self-rated positive mental health were higher (for both, p <0.01) and the self-rated negative mental health was lower (for breakfast, p <0.01) and self-rated negative physical health were lower (for both, p <0.01), thus presenting positive health. Therefore, in order to maintain positive health, it is necessary to recognize the importance of eating with family at home and educate people to carry out a systematic and continuous dietary life, thus increasing eating with family and reducing eating alone and skipping a meal. (Korean J Community Nutrition 15(2): 206~226, 2010)

전이인자 발현 vector를 이용한 형질전환 누에 작성

김순정,성승현,서동상 성균관대학교 생명공학연구소 2000 生命工學硏究 Vol.6 No.1

The silkworm represents on model for studies on transgenic animals because of its well-known genetics and the relatively large size of embryos and its potential for biotechnical use. The fibroin genes consists of Fib-L and Fib-H, which have strong promoter in Bombyx mori. In this study, the fibroin promoter region was determined by DNA sequencing. We constructed the expression vector using fibroin gene promoter and P transposon vector containing luciferase as reporter genes(pFpLuc). We microinjected into eggs. 29 of 6815 microinjected eggs were surived. After PCR analysis, 3 of them were tured out transgenic silkworms. Also, F1 were assayed by PCR. We assayed F2 transgenic silkworms and got the positive PCR results and did PCR-sequencing. As for ClustalW result, PCR products had the sequence of luciferase. The studies on the gene expression using fibroin gene promoter may help to understand mechanism in fibroin genes, i.e. transcriptional regulation, or many advantages to produce useful biological materials.

멧누에 ( Bombyx mandarina ) 난간단백질 유전자의 유전적 분석

성승현(Seung Hyun Sung),김순정(Soon Jeung Kim),염승식(Seung Shic Yum),김종길(Jong Kil Kim),김기세(Ki Sei Kim),김근종(Keun Chong Kim),문준옥(Jun Ok Moon),이병순(Byong Soon Lee),서동상(Dong Sang Suh) 한국유전학회 2001 Genes & Genomics Vol.23 No.4

Two multigene families, high-cysteine A(HcA) and high-cysteine B(HcB), are located within 140 kb region of chorion locus in Bombyx mori. Each family consists of 15 members and one of each members are transcribed in pairs. We report isolation and characterization of HcA and HcB genes of the wild type silkmoth, Bombyx mandarina. In this study, we examined 6 repeating units out of 15 HcA genes and 6 units of 15 HcB genes of B. mori and B. mandarina, respectively, and found that the arrangements and expression units of these are dramatically different. In addition, we found that most of the sequence variations were located within the C-variable region. These results suggest that the likely mechanism of concerted evolution is gene conversion-like event in HcA/HcB gene pairs.

멧누에 난각유전자의 구조해석 및 진화관계 연구

김기세,성승현,김순정,서동상 성균관대학교 생명공학연구소 1999 生命工學硏究 Vol.5 No.1

The chorion protein (A, B, C, D, E, HcA, HcB) are synthesized by monolayer of follicular epitherial cells and assembled after secretion into eggshell in B. mori. The chorion gene contains 15-multigene families (the pair-HcA, HcB) which are divergently oriented gene pairs in B. mori. The chorion protein of B. mandarina (Korean wild silkmoth) apparently differ those of B. mori in the structure, morphology and protein secondary structure. The chorion gene of B. mandarina have few been studied yet. We've studied the chorion gene of B. mandarina, constructed wild silkmoth genomic library and obtained the 10 Hc clones. 8 clones are sequenced and characterized (some are partial sequence). The sequence similarities of B. mori and B. mandarina of each families are 90% and 85% respectively. Some of them are changed the charge of amino acids in the terminal of central domain. The variable region of C-arm is composed of Cys-Gly, Cys-Gly-Gly repeated structure which determines the length variation in B. mandarina.. It means the genetic exchanges are occurred in the region among multigene families. We could find the structural and evolutionary relationship.

배추김치의 절임 공정 중 폐염수의 특성

윤혜현,전은재,성순정,김동만 한국식품과학회 1999 한국식품과학회 학술대회 Vol.1999 No.1

영양교육, 급식 만족도, 잔반, 정신적,신체적 건강에 관한 자각증상간의 관련성

권순자(Sun Ja Kwon),성순정(Soon Jung Sung),이선영(Sun Yung Ly) 대한지역사회영양학회 2010 대한지역사회영양학회지 Vol.15 No.1

The purpose of this study was to examine the interrelations among current status of nutrition education, satisfaction with school lunch, school lunch leftovers and self-rated mental or physical health in order to find out the effective method of nutrition education. For this, a questionnaire survey of 623 primary school 5th and 6th-graders in Daejeon area was carried out. The eating places were classrooms (41.1%) and restaurants (58.9%). A 59.2% of students have received nutrition education and the opportunity of receiving nutrition education was more in 5th-graders than in 6th-graders (p<0.001). The score of nutrition knowledge was 9.4±2.8 out of 15. When the score of nutrition knowledge was higher, the practical use of nutrition knowledge was higher (r=0.134, p<0.01); the score of school lunch leftovers were less (r=-0.116, p<0.01); and the score of self-rated mental health was more positive (r=0.198, p<0.01). The practical use of nutrition knowledge was 2.9±1.1 out of 5. When the practical use of nutrition knowledge was higher, satisfaction with school lunch was higher (r=0.105, p<0.01); school lunch leftovers were less (r=-0.103, p<0.01); the score of self-rated positive mental health was higher (r=0.293, p<0.01); and the scores of self-rated negative mental health (r=-0.119, p<0.05) and physical health (r=-0.126, p<0.01) were lower, thus rating their health more positively. The score of satisfaction with school lunch was 3.4±1.0 out of 5. When the satisfaction with school lunch was higher, the score of school lunch leftovers was less (r=-0.216, p<0.01); the score of self-rated positive mental health was higher (r=0.147, p<0.01); and the score of self-rated negative health was lower (r=-0.121, p<0.01). The score of school lunch leftovers was 2.9±1.4 out of 5. When the school lunch leftovers were less, self-rated positive mental health was significantly higher (r=-0.146, p<0.01); and the scores of self-rated negative mental health (r=0.135, p<0.01) and physical health (r=0.223, p<0.01) were significantly lower, thus presenting positive health. Therefore, in order to maintain positive health condition, it is necessary to carry out nutrition education, which is able to raise the nutrition knowledge and practical use of nutrition knowledge, school lunch satisfaction and to reduce the school lunch leftovers. (Korean J Community Nutrition 15(1): 94~107, 2010)

배추의 절임공정 중 폐염수의 특성

윤혜현(Hye-Hyun Yoon),전은재(Eun-Jae Jeon),성순정(Soon-Jung Sung),김동만(Dong-Man Kim) 한국식품과학회 2000 한국식품과학회지 Vol.32 No.1