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청열해독화어탕(淸熱解毒化瘀湯)의 항혈전(抗血栓) 및 항염(抗炎)효과에 관한 실험적(實驗的) 연구(硏究)
김성란,안상우,유동열,Kim, Sung-Ran,Ahn, Sang-Woo,Yoo, Dong-Yeoul 한국한의학연구원 2005 한국한의학연구원논문집 Vol.11 No.2
This study was performed to evaluate anti-thrombotic activities and anti-inflammatory effects of ChungyeolHaedogHwaeoTang water extract(CHHT). The results were summarized as follows. In experiment of anti-thrombotic effect; 1. CHHT inhibited human platelet aggregation induced by ADP and epinephrine as compared with the control group, and inhibited pulmonary embolism induced by collagen and epinephrine (inhibitory rate is 37.5%). 2. CHHT increased platelet number significantly, and also CHHT shortened PT and APTT significantly as compared with the control group in thrombus model induced by dextran. In experiment of anti-inflammatory effect; 3. CHHT inhibited $IL-1{\beta}$, IL-6, TNF-${\alpha}$, COX-2 and NOS-II mRNA expression as compared with the control group in a concentration-dependent degree, and inhibited NO production significantly at 50, 100 ${\mu}g/ml$, and also inhibited ROS production in a concentration-dependent degree as compared with the control of group in RAW 264.7 cell line. 4. CHHT inhibited $IL-1{\beta}$, IL-6 and TNF-${\alpha}$ production significantly in serum of acute inflammation-induced mice, and decreased $IL-1{\beta}$, IL-6 and TNF-${\alpha}$ production in spleen tissue, and also decreased $IL-1{\beta}$, and IL-6 production in liver tissue, but increased TNF-${\alpha}$ production in liver tissue of acute inflammation-induced Balb/c mice. 5. CHHT increased survival rate from the 3rd day in ICR mice with lethal endotoxemia induced by LPS. These results suggest that CHHT can be useful in treating diverse female diseases caused by thrombosis and inflammation such as menstrual pain, menstrual disorder, leukorrhea, vaginitis, cervicitis, pelvic inflammatory disease and so on.
보리 및 보리 ${\beta}-glucan$ 농축획분 섭취에 의한 흰쥐의 간 콜레스테롤 저하효과
김성란,석호문,최희돈,박용곤,Kim, Sung-Ran,Seog, Ho-Moon,Choi, Hee-Don,Park, Yong-Kon 한국식품과학회 2002 한국식품과학회지 Vol.34 No.2
Hypocholesterolemic effects in rats of two hull-less barleys, waxy and nonwaxy-starch genotype, were evaluated by analyzing liver cholesterol and triglycerides. A group fed cellulose control and fiber-free exhibited significant liver lipid accumulation by morphologically observation. In barley fed group, however, lipid disposition in liver was effectively suppressed. The concentrations of cholesterol and triglyceride in liver were significantly reduced in rat fed 5 and 10% fiber diets containing barley flour and ${\beta}-glucan-enriched$ fraction. ${\beta}-Glucan-enriched$ barley fraction as a fiber source showed more cholesterol-lowering than barley flour with cellulose, and this effect of ${\beta}-glucan$ from two hull-less barleys was similar. Liver cholesterol and triglyceride in cellulose control group were 14.5 mg/g and 46.1 mg/g, respectively, while those of barley and ${\beta}-glucan$ fed groups were $5.1{\sim}8.2\;mg/g$ and $20.1{\sim}31.3\;mg/g$, respectively. 총 식이섬유 함량과 에너지 수준을 동일하게 조정한 보리첨가식이 및 ${\beta}-glucan$ 함량을 높인 농축획분 첨가식이가 간에서의 지질대사에 미치는 영향을 시험하였다. 체중을 고려한 간무게 결과는 콜레스테롤 투여로 증가되는 것으로 나타났으며 보리 및 ${\beta}-glucan$ 투여에 의한 차이는 없었다. Control군과 fiber-free군의 간에서는 normal(cholesterol-free)군의 간과는 달리 콜레스테롤 첨가로 인하여 심한 지질 침착이 관찰되었다. 반면 보리첨가군의 경우 동량의 콜레스테롤을 섭취하였으나 지질 침착이 거의 없거나 미약하여 normal 간과 유사한 형태였다. 간의 단위무게당 콜레스테롤과 중성지방 농도는 보리 ${\beta}-glucan$ 농축획분을 첨가한 N glucan(5%)와 W glucan(5%)군에서 각각 대조군의 50%와 60%이하 수준으로 현저하게 감소하였다. 식이섬유 함량이 10%가 되도록 찰보리 농축획분의 양을 증가시킨 W glucan(10%)군의 간 콜레스테롤 저하효과는 더욱 현저하였다. 따라서 0.5%의 콜레스테롤을 첨가하고 5%와 10%의 식이섬유를 보리로부터 공급했을 때 변으로 배설된 콜레스테롤과 중성지방을 보상하기 위한 간에서의 생합성 증가는 일어나지 않고 오히려 간의 콜레스테롤과 중성지방 함량이 현저히 낮아지고 간에 지질 침착이 일어나지 않는 것으로 나타났다.
경남지역 일부 인문계 및 전문계 고등학교 남학생들의 식습관, 영양지식 및 건강관련행동에 관한 비교 연구
김성란(Seung-Ran Kim),김성희(Sung-Hee Kim) 동아시아식생활학회 2015 동아시아식생활학회지 Vol.25 No.3
This study aimed to compare the dietary habits, nutritional knowledge, and health-related behaviors of students by high school type using questionnaires. The subjects were 586 male students (academic high school students (AS); 294, specialized high school students (SS); 292) in Jinju, Gyeongnam. The frequencies of eating breakfast and snacks were higher in AS than in SS (p<0.05), whereas the frequency of drinking was higher in SS than in AS (p<0.05). The main reason for skipping breakfast was ‘poor appetite’ in AS (45.2%) and ‘lack of time’ in SS (56.5%) (p<0.05). Favorite snacks included ‘pizza, hamburger’ (33.0%) and ‘bread, noddle, ramyun’ (31.0%) in AS as well as ‘pizza, hamburger’ (32.5%) and ‘fruit, fruit juice’ (26.0%) in SS. A mean of 56.2% of students ate an unbalanced diet, and the main reason was ‘untasty’ (47.2%). The frequency of eating out was higher in SS than in AS (p<0.05), and the main menu while eating out was ‘Korean food’ in AS (96.3%) and SS (90.3%). The frequency of ‘meat, fish, egg, beans’ was higher in AS than in SS (p<0.05). On the other hand, the frequencies of ‘fruit, fruit juices’ (p<0.05), ‘milk, milk products’ (p<0.01), ‘seaweeds’ (p<0.05), ‘instant foods’ (p<0.001) and ‘soda and ion drinks’ (p<0.001) were higher in SS than in AS. The mean rates of drinking and smoking in students were 84% and 29.5%, respectively. The main reason for drinking and smoking was ‘to relieve stress’ in AS (38.0%) and SS (30.9%) (p< 0.001). In general, the nutritional knowledge level of SS was higher than that of AS. In conclusion, there were significant differences in the frequencies of eating breakfast, food intake, drinking and reasons for eating snacks, unbalanced diet, drinking and smoking between AS and SS. Therefore, its necessary to provide proper nutritional education for students according to high school type.
단백질 가수분해 효소 및 이황화 결합 환원제 처리가 밥의 텍스쳐에 미치는 영향
김성란(Sung Ran Kim),안승요(Seung Yo Ahn) 한국응용생명화학회 1995 Applied Biological Chemistry (Appl Biol Chem) Vol.38 No.6
Effect of protease and 2-mercaptoethanol treatment on the texture of cooked rice was investigated. Hardness, chewiness and gumminess of cooked rice were decreased by reducing the disulfide bonds of protein using 2-mercaptoethanol. Protease-treated rice grains, when cooked, showed more favorable results in stickiness measured by Instron, hardness measured by rheometer and sensory acceptability of cooked rice. Water content and volume expansion of cooked rice were increased by protease or 2-mercaptoethanol treatment. This results suggested that the textural characteristics of cooked rice may be influenced by surrounding or closely associated protein.
김성란 ( Sung Ran Kim ) 한국문학교육학회 2009 문학교육학 Vol.29 No.-
The revised curriculum includes the achievement standard for writing a critique. It is different from the seventh national curriculum. The necessity of the useful teaching method of writing a critique in a class is newly recognized. Writing a critique means to write the contents learners get as audiences with the objective base of literary theory, after they understand and appreciate literary works. The logical basis has the balance between subjectivity and objectivity. Especially, in the case of an ecological poem, it is easy to show the theoretically objective basis because the poem must be appreciated on the basis of background knowledge. This paper is to show how to teach writing a critique by using an poem. First of all, the specific achievement standard represented in the revised curriculum, is studied. And the teaching process of writing a critique is explained in detail. First, a teacher describes the background knowledge related to an poem in order to make students understand it deeply. As they remind and summarize the background knowledge, the summary can be a part of the contents they want to write. Next, they find main poetic dictions and grasp meanings of them by utilizing the literary imagination. Lastly, they compare their writing with critic`s and supplement lack of contents. The education of writing a critique using an poem can be developed into writing a critique about the whole work of art.
단백질 가수분해 효소 및 이황화 결합 환원제 처리가 쌀의 이화학적 성질과 호화 특성에 미치는 영향
김성란(Sung Ran Kim),안승요(Seung Yo Ahn) 한국응용생명화학회 1995 Applied Biological Chemistry (Appl Biol Chem) Vol.38 No.6
Effect of the modification of rice protein by protease and 2-mercaptoethanol on physicochemical and gelatinization properties was investigated for the three cultivars of rice. Total amylose contents of Chucheongbyeo(japonica type), Chosengtongilbyeo(tongil type, indica x japonica) and IR 36 (indica type) were in the range of 20∼25%. Total amylose and insoluble amylose content of IR 36 were higher than the others. The differential scanning calorimetric and X-ray diffraction results revealed higher relative crystallinity of IR 36 than the others. Water uptake was increased and amylographic viscosity was significantly decreased by 2-mercaptoethanol treatment. Amylographic viscosity was significantly decreased and hot water-soluble carbohydrate content was increased by protease treatment. The proportions of high molecular weight of soluble carbohydrate fractionated by gel filtration chromatography were increased by protease treatment. These effects were most significant in IR 36. This results suggested that starch gelatinization be accelerated by alteration of the protein with protease and reducing agent.