포스타 : 유전학 ; 말초 혈액을 이용한 염색체 분석 과정중 양질의 염색체 회수를 위한 최적의 조건에 관한 연구

손희경,이상훈,김동호,배도환,허민 대한산부인과학회 1999 대한산부인과학회 학술대회 Vol.84 No.-

적벽청와 : 생각의 전환

손희경 경남대학교 극동문제연구소 2010 NEWS Vol.92 No.-

Acute and Subacute Oral Toxicity Evaluation of Crude Antifungal Compounds Produced by Lactobacillus Plantarum HD1 in Rats

손희경,장해춘,이재준 한국식품영양과학회 2015 Preventive Nutrition and Food Science Vol.20 No.3

The aim of this study was to investigate the acute and subacute oral toxicity of crude antifungal compounds produced by Lactobacillus plantarum HD1 in Sprague-Dawley (SD) rats. In the acute toxicity study, the crude antifungal compounds (0.625, 1.25, 2.5, and 5.0 g/kg) did not produce mortality, significant changes in general behavior, or changes in the gross appearance of the organs. In the subacute toxicity study, the crude antifungal compounds were administered orally to rats at doses of 0, 0.5, 1.0, and 2.0 g/kg daily for 28 days. There were no test article-related deaths, abnormal clinical signs, or body weight changes. The study also showed no significant differences between the control and treated groups in hematological and serum biochemical parameters, histopathological examination, or any other findings. These results suggest that acute or subacute oral administration of crude antifungal compounds from L. plantarum HD1 is not toxic in rats.

중재실형 정자건축의 분포 지역과 지역성

손희경,이호열 한국건축역사학회 2016 한국건축역사학회 학술발표대회논문집 Vol.2016 No.춘계

동결 및 열풍건조에 따른 루꼴라(Eruca sativa Mill.)의 이화학적 성분 함량 및 항산화 활성

손희경,정윤화,하정헌 한국식품영양과학회 2020 한국식품영양과학회지 Vol.49 No.7

In this study, we investigated the effects of drying methods (freeze or hot-air drying) on the physicochemical properties and antioxidant activities of Eruca sativa Mill.. The pH of the freeze dried sample was significantly lower, whereas a* and b* values were significantly higher than those of the hot-air dried one. There were no significant differences in proximate compositions, such as contents of moisture, crude protein, crude ash, and others, depending on the drying method; however, crude fat content was significantly higher in the freeze dried sample than in the hot-air dried sample. The hot-air dried sample contained higher total and non-essential amino acid and monounsaturated fatty acid contents than the freeze dried sample. Among vitamins, contents of vitamin A and C in the freeze dried sample were remarkably higher than those in the hot-air dried method; however, the content of vitamin E was markedly lower in the hot-air dried method. Total organic acid contents were higher in the freeze dried sample than in the hot-air dried method, but total mineral content did not differ by drying method. The total polyphenol and flavonoid contents were significantly higher in the freeze dried sample than the hot-air dried one. Therefore, 2,2-diphenyl-1-picrylhydrazyl and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activities of the freeze dried sample were markedly higher than those of the hot-air dried one. 본 연구에서는 동결건조 및 열풍건조 루꼴라의 이화학적 성분 함량 및 항산화 활성을 평가하였다. 동결건조 한 루꼴라는 열풍건조 한 루꼴라보다 pH는 낮았으며 색도는 a* 및 b*값에서 유의적으로 높았다. 수분, 조단백질, 조회분 및 탄수화물을 포함한 기타 성분의 함량은 건조방법에 따른 유의적인 차이가 없었으나 조지방 함량은 동결건조 한 루꼴라가 열풍건조 한 루꼴라보다 유의적으로 높았다. 비필수 아미노산과 총 아미노산의 함량은 열풍건조 한 루꼴라가 동결건조 한 루꼴라보다 유의적으로 높았다. 포화지방산과 다가불포화지방산 함량은 건조방법에 따른 유의차는 없었으나 단일 불포화지방산 함량의 경우 열풍건조 시 동결건조에 비하여 유의적으로 높았다. 비타민 A와 C의 함량은 동결건조 한 루꼴라에서 높았으나 비타민 E의 함량은 열풍건조 한 루꼴라에서 높았다. 총 유기산 함량은 동결건조 한 루꼴라에서 유의적으로 높았으나 총 무기질 함량은 건조방법에 따른 유의적인 차이가 없었다. 총 폴리페놀과 플라보노이드 함량은 동결건조 한 루꼴라가 열풍건조 한 루꼴라보다 유의적으로 높았다. DPPH와 ABTS 라디칼 소거능은 모든 농도에서 동결건조 한 루꼴라가 열풍건조 한 루꼴라보다 높았다. 이상의 결과를 통하여 동결건조가 열풍건조보다 루꼴라의 영양학적 성분, 항산화 성분 및 항산화 활성 손실을 최소화할 수 있는 건조 방법이라 사료된다.

『자기만의 방』 : 주디스 셰익스피어의 현신을 위하여

손희경 한국영미어문학회 2001 영미어문학 Vol.- No.62

특별활동을 통한 영양교육 사례

손희경 대한영양사회 1994 國民營養 Vol.159 No.-

Saccharified and Fermented Helianthus tuberosus L. Beverage Attenuates High-Fat Diet-Inducible Metabolic Complications in C57BL/6 Mice

손희경,이주민,Jaemin Byun,이재준 한국식품영양과학회 2023 Journal of medicinal food Vol.26 No.2

The prevalence of obesity has been recognized as a major public health issue with rapid increase globally. Obesity triggers other metabolic complications, such as diabetes, dyslipidemia, liver diseases, and cardiovascular diseases. Helianthus tuberosus L. (the Jerusalem artichoke) is an important edible plant that may provide health benefits in treating metabolic diseases. In this study, we investigated potential antiobesity effects of saccharified H. tuberosus L. (SH) and its fermented vinegar (fermented H. tuberosus L. [FH]) in a high-fat diet (HFD)-induced obesity murine model. FH exhibited significantly lower pH, Brix, and total sugar content compared with the SH, along with higher radical-scavenging activity. The body weight and adipose tissue weights were significantly decreased with the administration of SH and FH compared with the HFD group. SH and FH groups significantly attenuated hepatomegaly and lipid accumulation. The increased triglyceride (TG) content in obese mice was remarkably lower in the SH and FH groups. SH and FH alleviated serum dyslipidemia and atherogenic risk. Furthermore, expression of adipogenic genes was significantly downregulated after SH and FH supplementation compared with the HFD group. The TG and total cholesterol (TC) content of serum and adipose tissues significantly decreased by SH and FH administration in comparison with the HFD group. Reduced adiposity with SH and FH administration was confirmed by reduced adipocyte size and weight with inhibition of lipoprotein lipase expression. Our study showed that SH and FH, indeed FH was superior to SH, had antiobesity effects by decreasing adiposity, regulating dyslipidemia in systemic tissues, and inhibiting adipogenic gene expression.

세발나물 분말을 첨가한 쿠키의 품질특성

손희경,공현미,차선숙,최유정,이재준 한국식품저장유통학회 2015 한국식품저장유통학회지 Vol.22 No.2

In this study, the quality characteristics of cookies with the addition of Spergularia marina Griseb powder (SMGP) were investigated and analyzed by through chemical and sensory evaluation. Cookies were prepared with different levels of SMGP (0, 1, 3, and 9%). Their moisture and crude protein contents decreased after the addition of SMGP, as did their spread factor (p<0.05). Their Hunter's color L and a values significantly decreased with the increase in SMGP level, whereas their b value increased (p<0.05). In the texture analysis, the hardness of the cookies increased according to the increase in concentration of SMGP and showed a significantly high level in the cookies with the addition of 9% SMGP (p<0.05). In the sensory evaluation, the cookies with the addition of 3% and 9% of SMGP had the highest scores in flavor, taste, and texture (p<0.05). The cookies with 3% SMGP addition had the best score in total acceptability. This study suggests that SMGP is a good ingredient for improving the acceptability and functionality of cookies.

지리산권 중재실형 정자의 건축특성 및 지역성

손희경,이호열 한국건축역사학회 2022 건축역사연구 Vol.31 No.1

The remaining Joongjaesil(中齋室)-type pavilions in the eastern part of the Jirisan Mountain area showed more complex characteristics than those in the western part. The front number of kan(間) had two, three, and four kan(間) types, but the number of kan on the side was consistent with two regardless of the number of kan on the front. The pavillion is classified into 'central type', 'towards the backward type', and 'expanded by backwards type' according to the location of Joongjaesil. Joongjaesil's size, which characterizes the characteristics of Joongjaesil-type Pavilion, is related to the building's front number of kan. Front number of kan. When this space was increased by one space to four spaces, Joongjaesil must have two spaces. The pavilion with four bays in front showed the characteristics of being concentrated in Sancheong and Jinju, the eastern part of the Jirisan Mountain area. In the eastern region, many high pavilions remain, and the upper structure of the pavilion was insignificant, but the flat shape and public construction showed strong locality.