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이선이(Lee Sun-yi) 가천대학교 아시아문화연구소 2010 아시아문화연구 Vol.18 No.-
After the liberation, South Korean intellectuals strove for a development of a National Literature, and the so-called 'Japanese trend(日流)' received an enormous favor after 1990. When we consider the popularity of Japanese culture, it seems that some South Koreans who accepted Japanese culture had not been influenced by the unenthusiastic criticisms of Japanese literature. Considering a sense of superiority evident among South Koreans which can be attributed from a haunting past, any form of Japanese tendency is easily dismissed. However, the inclination of some South Koreans toward Japanese' historical novels, which lasted for more than four decade, proves to be an exception. This study attempts to investigate the opposing phenomena in the appreciation of Japanese literature through analysis of the translation process in the novel 'Tokugawa Ieyasu'. A critical view on how South Koreans became deliberately inclined and appreciative of Japanese history is explored, thus the likelihood of having a unique perspective and historical awareness throughout the process.
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Aspergillus niger로 발효한 감귤과피 추출물의 항염효과
이선이(Sun Yi Lee),현주미(Ju Mi Hyun),김상숙(Sang Suk Kim),박석만(Suk Man Park),박경진(Kyung Jin Park),최영훈(Young Hun Choi),김상훈(Sang Hun Kim),유선녕(Sun Nyoung Yu),안순철(Soon Cheol Ahn) 한국생명과학회 2014 생명과학회지 Vol.24 No.7
본 연구에서는 미생물을 이용하여 감귤과피 발효를 실시하고, 발효 추출물의 생리활성 변화를 확인하였다. 분말화시킨 온주밀감 과피에 Aspergillus niger를 첨가하고 5일간 진탕 배양하고 감귤발효물을 ethyl acetate로 추출하였다. 대조구는 발효 전 감귤과피 추출물을 사용하였으며, 각 추출물의 성분변화는 HPLC를 이용하여 분석하였다. 그 결과, neohesperidin 함량이 현저히 증가하면서, 발효에 의해 compound 1, 2가 생합성되었다. 감귤발효 추출물의 항염 활성은 LPS로 염증을 유발시킨 RAW 264.7 macrophage cell에서 확인하였다. 감귤발효 추출물이 대조군에 비해 NO (Nitric oxide) 생성이 유의적으로 감소하였으며, 염증반응과 관련된 단백질 iNOS와 COX-2 의 발현도 감귤발효 추출물에서 유의적으로 감소하였다. 감귤발효 추출물은 pro-inflammatory cytokine인 TNF-α와 IL-6 생성을 억제하는 효과도 나타내었다. 본 연구 결과를 통하여 감귤 과피의 flavonoid 배당체 화합물들을 aglycone 형태로 전환함과 동시에 유효 생리활성 성분의 효능을 증대시켜 부산물로서 발생되는 감귤의 새로운 활용 방안으로 기대된다. Citrus, yield of which is the highest among fruits produced in Korea, is extensively consumed for processed food items. The amount of by-products of citrus produced from the processing within a short period after the harvest is tremendous. These by-products are mostly dumped into land or neglected because of cost involved in processing them. The aim of the present study was to explore the usefulness of the by-products as a new material by examining the anti-inflammatory activity of fermented extracts of citrus peels. The peels of ‘unshu’ (Citrus unshiu) was fermented with Aspergillus niger and their extracts before or after fermentation were analyzed using HPLC. The analysis showed that neohesperidin level considerably increased and the two new compounds were synthesized after fermentation. The anti-inflammatory activity of the fermented extracts was examined on RAW 264.7 murine macrophage cells stimulated with lipopolysaccharide. Fermented unshu extracts significantly enhanced the decrease of nitric oxide (NO) production, iNOS and COX-2 expression, comparing with those of unfermented extracts. Also TNF-α and IL-6 production, both of which are pro-inflammatory cytokine, were more inhibited in fermented extracts. These results showed that the fermentation and promotion of the function of the by-products of citrus peels will help find a new application.
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