녹차보리죽의 저장기간과 해동방법에 따른 품질 특성

이종미,최남순,오지은 한국식생활문화학회 2002 韓國食生活文化學會誌 Vol.17 No.1

This study was conducted to determine the desirable thawing method and storage time of Nokchaborijook(gruel made of barley, rice powder and Green tea) which made of optimum conditions as the 5.8% Green tea and 15 seconds grinding time. Decision on desirable storage time(10, 20, 30, 40, 50days), thawing method(water bath, microwave oven) of frozen Nokchaborijook were determined by sensory evaluation and physicochemical attributes. As the storage time became longer, moisture and flavonoid contents were decreased. Viscosity, the ratio of water seperation, spreadability of Nokchaborijook which stored at 30 days showed great differences between the two thawing method. Among the sensory characteristics, desirability for overall, flavor, and texture were decreased as the storage time became longer. As a result of consumer test, Nokchaborijook thawed at water bath was more desirable than Nokchaborijook thawed at microwave oven. According to the results, frozen Nokchaborijook can be using as a supplement of dietary fiber and flavonoid for the health and be using convenience food.

한인진 추출물의 간장보호 작용에 관한 연구

이순복,조태순,윤기욱,이종찬,이선미,심성보 성균관대학교 약학연구소 1998 成均藥硏論文集 Vol.10 No.1

The dose-response effect of polysaccharide extracts(PS-1) from Artemisia iwayomogi was investigated under various hepatic disease models. Silymarin, DDB and UDCA were used as reference compounds. We found that the maximal effective dose of PS-1 was 100 ㎎/㎏ b.wt. in CCl_4-induced hepatotoxicity, D-galactosamine-induced hepatitis, in ANIT-induced cholestasis and 300 ㎎/㎏ b.wt. in CCl_4-induced chronic liver disease, 30 ㎎/㎏ b.wt. in chronic bile duct ligation and chronic ethanol fatty liver. These findings suggest that PS-1 fraction protects the hepatocyte against various hepatic injuries, and this fracton might be of therapeutic value.

인삼 사포닌의 흰쥐 취효소 분비에 대한 devazepide의 억제작용

이상호,이범구,이선미,박종대,조태순 성균관대학교 약학연구소 1999 成均藥硏論文集 Vol.11 No.-

Abstract-Recent studies have suggested that Panax ginseng saponins may stimulate pancreaticobiliary secretion. However, the precise mechanisms underlying the alterations in pancreaticobiliary function associated with ginseng saponins remain uncertain. We studied the effects of ginseng saponins and devazepide, cholecystokinin receptor antagonist, on pancreaticobiliary secretion in male Sprague-Dawley rats. The saponins tested were crude saponin (TS) and panaxatriol saponin (PTS). After single or two weeks administration of saponins, pancreaticobiliary juice of rats was collected for 8hrs. Single administration of TS and PTS did not change the volume of pancreaticobiliary juice compared with control group. In contrast, the pretreatment of devazepide significantly increased the volume of pancreaticobiliary juice. The amylase activity was significantly increased by acute TS treatment, but this increase was inhibited by devazepide pretreatment. In animals with two weeks administration of TS and PTS, the volume of pancreaticobiliary juice was not increased as compared to the control group. However, the volume of pancreaticobiliary juice was significantly increased by devazepide treatment. The amylase activity was significantly increased by two weeks administration TS and PTS, respectively. This increase was inhibited by devazepide treatment. Our findings suggest that ginseng saponins, especially panaxatriol, increase the amylase activity in pancreaticobiliary juice, and this is, in part, caused by release of endogenous cholecystokinin.

식물성 식품중 총플라보노이드 함량과 생리활성 탐색

이종미,손은심,오상석,한대석 한국식생활문화학회 2001 韓國食生活文化學會誌 Vol.16 No.5

The contents of total flavonoids, total antioxidant status and superoxide scavenger activity of edible plants were measured. Among twenty one samples of leafy vegetables and teas, mugwort (Artemesia capillaris) and green teas gave high total flavonoids contents, 48.2㎎/g sample and 44.7㎎/g sample, respectively. The highest concentration of total flavonoids among eighty nine samples analyzed was 52.1㎎/g sample from propolis. When samples were tested for total antioxidant status, a kind of groundsel showed the highest Total Antioxidant Status(TAS) value, 13.4 mM among leafy vegetables and teas and green tea gave high TAS value, 11.84 mM. On the other hand, purslane gave the lowest TAS value, 0.01 mM. The superoxide scavenge activity was measured from the extracts of all edible plants. The superoxide scavenge activity of polygonatum (81.1%) and chrysantemum (78.5%) were the highest among leafy vegetables, teas and medicinal plants. On the other hand, ginseng, poria, cassiae semen and dioscoreae rhizoma showed no superoxide scavenge activities.

소금 농도와 삭힘 시간에 따른 깻잎 장아찌의 전처리 조건의 최적화

이종미,이혜란,남상민 한국식생활문화학회 2002 韓國食生活文化學會誌 Vol.17 No.1

Jangachi(salted and fermented vegetable) has been made by Korean traditionally using several kinds of vegetables, which is a good source of variety of nutrients and vitamins. There are many methods for making Jangachi. Generally soy sauce Jangachi is made through two steps. First, as a pretreatment, vegetables are soaked in salt water. Second, soaked vegetables are fermented in various ingredients like soy sauce, sugar, garlic, ginger and so on. This study was performed to observe changes in contents of chemical components and sensory evaluation of pretreated perilla leaf. Perilla leaf was soaked in water with different levels of salt concentration(2, 5 and 8 %) and soaking time(1, 3 and 5 days). The optimal level of salt and soaking time was determined with the results of sensory evaluation by response surface methodology and analysis of composition. The moisture contents decreased as the levels of salt and soaking time increased. The moisture content of untreated sample was 87.5 % and when soaked for 5 days in the water of 8 % salt concentration, it became 78.27 %. pH of Perilla leaf was high in high levels of salt concentration and short soaking time. Total acidity was so opposite to pH that was low in high levels of salt concentration and short soaking time. In the water of 8 % salt concentration, total acidity was 0.14 when soaked for 1 day, 0.20 % for 3 days and 0.30 % for 5 days. Salt contents became greater as the soaking time increased. As the results of puncture test, soaked Perilla leaf's toughness increased as the levels of salt increased and soaking time decreased. Among the sensory attributes, greenness increased as the levels of salt concentration increased when soaked for more than 3 days. Saltiness and bitterness became greater as the levels of salt concentration increased. Perilla flavor decreased with the short soaking time. Off-flavor increased with the increased levels of soaking time and decreased salt concentration when soaked for more than 3 days. Toughness decreased as the levels of soaking time increased. Crispness increased with the increased levels of salt concentration. The condition of pretreated Perilla was optimum when it soaked for 42 hours in 4 % salt concentration.

천·미골부위 피하조직에 발생한 점액유두 상의세포종 1례 : 증례보고 Case Report

이법종,이상걸,박미자 대한신경외과학회 1999 Journal of Korean neurosurgical society Vol.28 No.3

연변 조선족과 한·중 대학생의 영양소 섭취상태 비교

이종미,장남수,조우균 한국식생활문화학회 2001 韓國食生活文化學會誌 Vol.16 No.5

The purpose of this study was to compare nutritional intakes of college students in Seoul and Yanbian by ethnic : Korean, Korean-Chinese, Chinese. The questionnaire were applied to individual interviewing method. Statistical data analysis was completed by SAS 8.0 package program for t-test, ANOVA and multiple comparison. The results of this study were as follows. Average energy intake per day was high in Korean-Chinese. Nutrient Adequacy Ratio(NAR) was highest in iron and lowest in zinc. Mean Adequacy Ratio(MAR) score was 0.68∼0.85 for each group. The indexes of nutritional quality(INQ) were over 1.0 for most nutrients except 0.41 of zinc and 0.76 of calcium. Average energy intake ranked high in Korean-Chinese, Korean and Chinese.

흑임자죽 재료배합비의 최적화 연구

박정리,김정미,김종군 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.6

The aim of this study was to develop a standardized recipe for black sesame gruel that has been preferred for generations as a nutritional food. The method focused on optimizing the mixing ratio of the components to impove the quality of the black sesame gruels that modern consumers would like. The results are summarized as follows: The more black sesame added to the gruel, the lower its brightness was, but the redness and yellowness was higher. The amount of black sesame made a significant difference in the viscosity, color, nutty taste, bitterness, appearance and overall preference. It was highest in the overall preference when the amount of black sesame was added 33g(40% of rice weight basis). Different types of rice were added to the black sesame gruel, and it was observed that the color value of the gruel was high in its brightness, redness and yellowness when 50g(60%) of glutinous rice was added to it. The black sesame gruel was most preferred when 50g of non-glutinous rice was added. The redness value was high when 15g(18%) of non-glutinous rice flour was added. The yellowness value was high when 25g(30%) of non-glutinous rice flour was added. This observation showed significant differences in the viscosity, color, nutty taste, bitterness, appearance and overall preference. In particular, the black sesame gruel was most preferred when 50g of non-glutinous rice flour was added. The addition of 7g(9%) of salt to the black sesame gruel showed the highest brightness. The redness and yellowness was the highest when 5g(6%) of salt was added. This observation showed a significant difference in the viscosity, color, nutty taste, bitterness, appearance and overall preference. The highest preference was observed when 2.5g(3%) of salt was added. Adding more materials increased the viscosity of the black sesame gruel. With increasing temperature, the viscosity became lower, and vice versa. The intensity of sweetness and spreadability was found to be proportional to the amount of additive material. In conclusion, the optimum recipe for black sesame gruels was obtained 33g(40%) of black sesame, 50g(60%) of glutinous rice (flour), 2.5g of salt, and 500 ml of water.

골형성 종양의 골조직에서 비교원성 골단백질의 분포

김미숙,이승철,박희경,채종민 慶北大學校 醫科大學 1995 慶北醫大誌 Vol.36 No.3

목적 : 골조직내에는 여러 가지 비교원성 단백질이 포함되어 있다. 이들 단백질은 골 구성 세포들의 분화, 성장 및 골조직 형성을 조절하는 것으로 알려져 있다. 본 연구는 골 조직에서 발생하는 각종 종양에서 비교원성 단백질의 분포를 관찰하여 이를 골종양 감별 진단적 표지자로서의 가치를 규명하고자 한다. 대상 및 방법 : 1990년부터 1995년 4월까지 경북대학교병원에서 각 종 골종양을 수술하여 얻은 조직을 osteocalcin, osteonectin, 및 단구-대식구 항원에 대한 면역조직화학적 방법으로 염색을 하여 이들 단백의 분포를 관찰하였다. 결과 : osteocalcin 및 osteonectin은 골육종 및 골모 세포종에서 강한 양성 반응을 보였다. 그리고 osteonectin은 일부 연골 형성 종양 및 거대세포 종양에도 부분적인 양성 반응을 보였고 osteocalcin은 거대세포 종양에도 양성 반응을 보였다. Ewing 육종, 악성 림프종, 및 골수종 등은 osteonectin 및 osteocalcin 모두 음성 반응을 나타내었다. 그리고 단구-대식구 항원에 대한 반응은 거대세포 종양에서 강하게 발현하였다. 결과 및 결론 : 이상의 성적으로 보아 osteocalcin 및 osteonectin은 골형성 종양의 감별 진단에 유효하며 단구-대식구 항원 검사는 거대세포종 진단에 도움이 될 것이라고 생각된다. To ascertain the effective value of non-collagenous bone proteins as a diagnostic marker of osteogenic neoplasm, the expressions of osteonectin and osteocalcin, together with monocyte-macrophage antigen were evaluated in tissue sections obtained from primary bone tumors. Osteonectin and osteocalcin were detected in entire neoplastic component of osteogenic bone tumors and giant cell tumors. Osteonectin was also demonstrated in neoplastic component of some cartilage-forming tumors, whereas osteocalcin was specifically detected in bone forming tumor with osteoblastic differentiation. osteonectin and osteocalcin were not detected in Ewing's sarcoma, malignant lymphoma, and multiple myeloma. On the other hand, monocyte-macrophage antibody positive stains in the mononuclear and multinucleated giant cell components of giant cell tumor and the reactive multinucleated giant cells of entire primary bone tumors were observed. The results suggested that osteonectin and oiteocalcin as well as monocyte-macrophage antigen may be helpful in the histologic diagnosis of bone tumors, particularly osteocalcin is expected to be more useful for the diagnosis of osteosarcomas.

신이식에서 이식신의 생존분석

오선미,김종학,황평주,구영선,강민규,나기량,김종섭,김성숙,이강욱,신영태,설종구,배진선,손기섭 충남대학교 의과대학 지역사회의학연구소 1997 충남의대잡지 Vol.24 No.2

To investigate the prognostic factors for the survival of transplanted kidney in patients with end-stage renal failure, 59 cases of renal transplantation from September 1986 to Feburary 1997 in Chungnam National University Hospital were analyzed retrospectively. The results were as follows: 1)The mean age of recipients was 33.8 years and that of doners was 38.9 years. The male to female ratio of recipients was 2.5:1, and that of donors was 1.03:1 2) Living related donore(LRD) were 79.6% and living non-related donors were 20.3%. The HLA-identical donors(ID) in LRD were 18.7% and HLA-haploidentical donors(HID) were 61.0%. In living non-related donors(LNRD), mean matched HLA-AB antigens were 1.56 and mean matched HLA-DR antigens were 0.56. 3) The average 5-year patient survival fate was 94%, and average 5-year graft survival rate was 70%. The 5-year graft survival fate of HLA-ID was 100%, and those HLA-HID and LNR were 70% and 36% respectively. 4) Total 33 episodes of acute rejection were found in 45.8% of transplanted patients. The number of acute rejection episode did not show significant difference between LRD and LNRD(P > 0.05). There was no significant difference in MLC between two groups(p > 0.05). 5) In comparison between the 18 patients who lost their graft function in 5 years and 17 patients who are maintaining graft function for more than 5 years, MLC was significantly lower in patients with functioning graft than of patients with non-functioning graft (p < 0.05). The number of rejection episode was also lower in patients with functioning graft than that of the patients with non-functioning graft(p < 0.05). However, there were no significant difference in recepient and donor age and history of pre-transplantation donor specific transfusion between two groups. With the results above, we can speculate that adequate donor selection according to good matched HLA typing and low MLC is very important for graft survival in renal transplantation. Prevention and treatment of acute rejection in renal transplantation is also na important factor for graft survival.