전기 물리적 에너지를 이용하는 피부 미용치료용 의료기기 사용에 따른 부작용과 대처법

정경은 ( Kyung Eun Jung ),박준수 ( Jun Soo Park ),홍승필 ( Seung Phil Hong ),김명화 ( Myung Hwa Kim ),박병철 ( Byung Cheol Park ) 대한피부과학회 2014 대한피부과학회지 Vol.52 No.2

Radio frequency and iontophoresis are two commonly used types of medical skin care equipment, utilizing electrical energy. Radio frequency technology has become an important treatment in aesthetic medicine, and has many applications, including non-ablative tightening of the cutaneous tissue to improve skin laxity and to reduce wrinkles. Iontophoresis on the other hand uses a small electric charge to deliver medicine or other chemicals through the stratum corneum, the principle barrier to percutaneous absorption, without the use of a needle. It is used mainly for aesthetic reasons, including treatment of melasma, and for anti-aging therapy. Effective cosmetic results have been demonstrated for both these techniques in a number of studies. However, recklessness and incorrect use of the machines by unqualified practitioners can cause side effects. Here, we review the possible side effects and related coping strategies associated with radio frequency and iontophoresis.

항염증 및 항당뇨 활성에 미치는 현미 추출물의 영향

Eun Kyung Cho(조은경),Kyung Im Jung(정경임),Young Ju Choi(최영주) 한국생명과학회 2012 생명과학회지 Vol.22 No.1

현미의 기능성을 증명하기 위하여 열수, 에탄올 추출하여 여러 가지 생리활성에 대하여 조사하였다. 우선, 아질산염 소거능 분석에서는 현미 열수와 에탄올 추출물 1 ㎎/㎖ 농도, pH 1.2에서 75.4와 94.9%을 나타내었고, xanthine oxidase 저해능은 현미 에탄올 추출물 10 ㎎/㎖에서 72.9%로 같은 농도의 열수 추출물보다 높게 측정되었다. 현미의 소화율(44.46±6.09%)은 백미의 소화율(62.71±4.18%)보다 낮으며 α-glucosidase 저해능은 현미 에탄올 추출물 10 ㎎/㎖에서 93.1%로 같은 농도의 열수 추출물보다 높게 측정되었다. 현미 열수와 에탄올 추출물의 SOD 유사활성은 10 ㎎/㎖에서 56.4와 44.9%로 유의적인 큰 차이는 없었다. 현미의 숙취해소 효능은 ADH와 ALDH 활성증진에 현미 열수와 에탄올 추출물이 미치는 영향을 조사함으로써 증명하고자 하였는데 그 결과, 현미 에탄올 추출물에서 알콜 분해능 증가율이 나타났다. Physiological activities of hot water (BRW) and 80% ethanol (BRE) extracts from brown rice were investigated in this study. The highest activity (94.9%) of nitrite reductase was observed for BRE at 1 ㎎/㎖ at pH 1.2, while the activity for BRW was about 75.4% under the same conditions. The inhibitory effects of BRW and BRE on xanthine oxidase activity were about 39.0 and 72.9% at 10 ㎎/㎖, respectively. The digestibility of starch was lower for brown rice than for milled rice and the highest inhibition (93.1%) of α-glucosidase activity occurred with BRE. Superoxide dismutase (SOD)-like activities of BRW and BRE were weakly increased in a dose-dependent manner and were about 56.4 and 44.9% at 10 ㎎/㎖, respectively. The influences of BRW and BRE on alcohol metabolizing activity were determined by measuring the generation of reduced nicotinamide adenine dinucleotide (NADH) by alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH). Increases in ADH and ALDH activities were only detected with BRE.

현미분말 첨가에 의한 머핀의 품질 증진 효과

정경임(Kyong Im Jung),조은경(Eun Kyung Cho) 한국식품영양과학회 2011 한국식품영양과학회지 Vol.40 No.7

본 연구에서는 머핀의 품질향상을 위한 기능성 천연소재의 개발을 위해 현미분말을 0, 20, 40, 60% 농도로 첨가하여 제조한 머핀의 품질특성을 살펴보았다. 머핀의 중량은 대조군이 높았으나 현미분말 첨가군 간에 유의적인 차이는 없었고, 높이와 pH 또한 대조군이 높았던 반면 현미분말 첨가군은 첨가량이 증가할수록 감소하였다(p<0.05). 현미분말 첨가 머핀 수분함량의 측정결과는 제조 직후 대조군이 현미분말 첨가 머핀보다 높았지만, 30℃에서 저장기간이 길어짐에 따라 수분함량은 대조군과 현미분말 첨가군 간에 유의적인 차이는 없었다(p<0.05). 경도와 복원성은 대조군이 높았고 현미분말 첨가량이 증가할수록 높아졌으며, 응집성, 탄력성은 대조군이 높았으며 현미분말 첨가량이 증가할수록 낮아졌다(p<0.05). 이에 반해 검성과 씹힘성은 대조군이 낮았고 현미분말 첨가량이 증가할수록 높았으며, 부착성은 시료 간에 유의적인 차이가 없었다(p<0.05). 관능검사 결과 외부색은 20% 첨가군이, 내부색은 대조군이 높게 나타났고(p<0.05), 맛, 향, 조직감, 전반적인 기호도는 60% 첨가군이 가장 높게 나타났다. 현미분말 첨가 머핀의 항산화활성을 측정한 결과는 현미분말 첨가 농도가 증가할수록 DPPH radical 소거능과 SOD 유사활성이 증가하는 것으로 나타났다. 이상의 결과를 종합해 볼 때 현미를 첨가할 경우 관능특성 및 기능성을 개선하여 품질향상에 도움을 주는 것으로 나타났는데 이는 현미를 이용한 기능성식품 개발의 기초자료로 제공될 수 있을 것으로 사료된다. The purpose of this study was to examine the qualities of muffins with 20, 40, and 60% brown rice flour (BRF). The muffins containing 20, 40, and 60% BRF were lower than control muffins (made with regular flour) in weight, height, pH, and moisture content. No significant differences were observed between BRF muffins in weight and moisture content; however, height and pH decreased with increasing amounts of BRF added (p<0.05). The moisture content of control muffins decreased after storage at 30℃ and was not significantly different than BRF muffins (p>0.05). The hardness and resilience in the controls were higher than BRF muffins, but increasing the amount of BRF added in muffins increased both hardness and resilience (p<0.05). The cohesiveness and springiness in the controls were higher than in BRF muffins and decreased with increasing the amount of BRF added to muffins (p<0.05). The gumminess and chewiness in muffins with BRF were higher than controls and were increased when the amount of BRF added in muffins was increased (p<0.05). However, the adhesiveness of the samples was not significantly different (p>0.05). In sensory evaluation, the external color in muffins with 20% BRF and the internal color in controls were the highest (p<0.05). The taste, aroma, texture, and overall acceptability were the highest in muffins with 60% BRF (p<0.05). The antioxidant activities, DPPH radical scavenging, and superoxide dismutase-like activity of muffins were increased with increasing the amount of BRF added to muffins (p<0.05).

교차 간헐 포기식 부직포 여과막 생물반응조에서 MLSS 농도 및 유입수 C/N 비가 질소 제거효율에 미치는 영향

정경은(Kyoung Eun Jung),배민수(Min Su Bae),이종호(Jong Ho Lee),조윤경(Yun Kyung Cho),조광명(Kwang Myeung Cho) 大韓環境工學會 2006 대한환경공학회지 Vol.28 No.5

Educating and engaging patients in treatment

정경은 ( Kyung-eun Jung ) 대한피부과학회 2024 대한피부과학회 학술발표대회집 Vol.75 No.1

연극분장이 심리상태 및 공연수행에 미치는 영향 (연극영화과 학생을 중심으로)

정경은 ( Kyung Eun Jung ),이명선 ( Myung Sun Lee ) 한국미용학회 2015 한국미용학회지 Vol.21 No.5

This study intends to expose the recognition on stage makeup and its effects on the psychological state and stage performance through a filed investigation on 52 college students majoring drama and cinema, who participated in ‘Young Theater Festival’. While the festival was held in Seoul from June 19 to July 6 2014, these young students were selected because their sheer stage experience would make them more sensitive to external stimulus than experienced actors. The results of this study are summarized as follows, First, the psychological state invoked by the stage makeup turned out more positive and secured when the actor felt satisfactory with the makeup. The stage performance was also met with positive response beyond the overall average when the actor felt satisfied with the stage makeup. Second, the correlation analysis undertaken for the four factors aforesaid revealed that there are positive co-relations between makeup recognition and psychological state, makeup recognition and degree of satisfaction, and degree of satisfaction and psychological state. The stage makeups were confirmed to have crucially exerted positive impacts on the actors’ psychological state and stage performance (degree of satisfaction).

상황버섯균사체 배양액 침지 발아현미를 첨가한 머핀의 식품학적 특성

정경임(Kyong Im Jung),조은경(Eun Kyung Cho),최영주(Young Ju Choi) 한국식품영양과학회 2011 한국식품영양과학회지 Vol.40 No.6

본 연구는 반응표면분석법을 이용하여 개발된 상황버섯 침지발아현미 머핀의 식품학적 특성을 알아보기 위하여 일반성분, 전분 가수분해율, 유리아미노산 조성, 구성아미노산조성, 단백질 소화율, 단백질 효율비 및 이화학적, 기계적, 관능적 특성을 비교분석하고, 기능성을 알아보기 위하여 총 폴리페놀 함량, DPPH radical 소거능, SOD 유사활성, 아질산 소거능, xanthine oxidase 저해능을 측정하였다. 최적화 머핀은 대조구 머핀에 비해 조단백질, 조지방, 조섬유, 조회분의 함량이 높게 나타났고, 총 당류는 유사한 수준이었다. 총 유리아미노산은 대조구 머핀 330.913 ㎎/100 g, 최적화머핀 270.992 ㎎/100 g이었고, 총 구성아미노산은 대조구머핀 8.02 g/100 g solid(96.61 g/16 g N), 최적화 머핀은 7.15g/100 g solid(106.51 g/16 g N)이었다. 전분 가수분해율은 대조구 머핀, 단백질 소화율과 단백질 효율비는 최적화 머핀이 높게 나타났다. 머핀의 중량은 최적화 머핀(p<0.01), 높이(p<0.01)와 pH(p<0.001)는 대조구 머핀이 높게 나타났다. 경도(p<0.05)와 씹힘성(p<0.05)은 최적화 머핀, 응집성(p<0.01)은 대조구 머핀이 높게 나타났으나 부착성, 탄력성, 검성은 유의적인 차이가 없었다. 향(p<0.05)과 맛(p<0.01)은 최적화 머핀이, 색(p<0.05)은 대조구 머핀이 높게 나타났으나 외관, 조직감, 전반적인 기호도는 유의적인 차이가 없었다. 머핀의 항산화 활성 측정결과 아질산염 소거능은 유의적인 차이가 없었지만, 총 폴리페놀 함량(p<0.01), DPPH radical 소거능(p<0.01), SOD 유사활성(p<0.05)은 최적화 머핀이 높게 나타났다. The purpose of this study was to examine the qualities of optimized muffins with germinated brown rice soaked in mycelial culture broth of Phellinuslinteus (GBRP) using response surface methodology. Firstly, general compositions of optimized muffins with GBRP were higher than that of control and total sugar contents were similar. However, the total free amino acid and constitutional amino acid contents except for GABA were lower than those of control. Starch hydrolysis in control was higher than in optimized muffins with GBRP, whereas protein digestibility and protein efficiency ratio were not. The weights of optimized muffins with GBRP were higher than that of control (p<0.01), whereas height (p<0.01) and pH (p<0.001) were similar. The hardness (p<0.05) and chewiness (p<0.05) of optimized muffins with GBRP were higher compared to control; adhesiveness, springiness, and gumminess were similar, but cohesiveness (p<0.01) was not. The flavor (p<0.05) and taste (p<0.01) of optimized muffins with GBRP were higher than those of control; appearance, texture and overall acceptability were similar, but color (p<0.05) was not. The total polyphenol contents (p<0.01), DPPH radical scavenging activity (p<0.01), and superoxide dismutase-like activity (p<0.05) of optimized muffins with GBRP were higher than those of control, but nitrite scavenging activity was similar.

감태 열수 추출물 첨가에 의한 머핀의 저장성 및 품질 증진 효과

정경임(Kyong Im Jung),최영주(Young Ju Choi),조은경(Eun Kyung Cho) 한국식품영양과학회 2010 한국식품영양과학회지 Vol.39 No.11

본 연구에서는 머핀의 저장성 및 품질향상을 위한 기능성 천연소재의 개발을 위해 감태 열수 추출물을 0. 0.1, 0.5, 1% 농도로 첨가하여 제조한 머핀의 저장성 및 품질특성을 살펴보았다. 머핀의 중량은 1% 첨가군이 가장 많았으나 시료간에 유의적인 차이는 없었고, 높이는 0.1% 첨가군이 가장 높게 나타났으나 시료 간에 유의적인 차이는 없었다. 관능검사 결과 외부색과 내부색은 무첨가군이 가장 높게 나타났고 (α=0.05), 맛은 1% 첨가군, 조직감은 0.5% 첨가군이 가장 높게 나타났으나 시료간에 유의적인 차이는 없었다. 향은 1% 첨가군이 가장 높게 나타났으며 전반적인 기호도는 0.5~1% 첨가군이 가장 높게 나타났다. 감태 열수 추출물 첨가머핀의 저장에 따른 수분 함량의 측정결과는 첨가량이 증가 할수록 수분함량은 증가하였으나, 저장기간에 따른 변화로는 기간이 길어짐에 따라 수분은 감소하였다. 5일간 30℃에서 저장하며 측정한 일반세균수는 저장기간 전반에 걸쳐서 감태 열수 추출물 첨가 농도에 의존적으로 미생물의 생육이 억제되었다. 또한 감태 열수 추출물의 첨가 농도가 증가할수록 DPPH radical 소거능과 SOD 유사활성이 증가하는 것으로 나타났다. 이상의 결과를 종합해 볼 때 감태 열수 추출물을 0.5~1% 정도 첨가할 경우 저장성 및 관능특성을 개선하여 품질향상에 도움을 주는 것으로 나타났으므로 이는 감태를 이용한 기능성식품 개발의 기초자료로 제공될 수 있을 것으로 사료된다. The purpose of this study was to examine the qualities of muffins made with 0.1, 0.5, and 1% of Ecklonia cava hot water extracts (WEC). The muffins containing 0.1, 0.5, and 1% of WEC were acceptable by sensory evaluation such as color, flavor, taste, texture, and overall acceptability. The moisture contents of muffins made with WEC were not significantly different from muffins not containing WEC (control) during the early storage period (p<0.05), whereas after 3 days of storage, the moisture contents of muffins made with WEC were higher than that of control. The total microbial count in muffins made with 1% of WEC decreased as compared to that of control with an increase in storing time. The antioxidative activities, DPPH radical scavenging and superoxide dismutase-like activity of muffins increased with an increase in the concentrations of WEC. These results suggest that the addition of WEC to muffins has a good effect on improving the shelf-life and overall quality.

일부 중,고등학교 리듬체조 선수와 지도자의 영양정보원 및 영양지식에 관한 연구

정경아 ( Kyung Ah Jung ),황세희 ( Se Hee Hwang ),김찬 ( Chan Kim ),차상은 ( Sang Eun Cha ),장유경 ( Yoo Kyung Chang ) 한국운동영양학회 2004 Physical Activity and Nutrition (Phys Act Nutr) Vol.8 No.2

The purpose of this study was to investigate the nutrition information sources and the nutrition knowledge in 41 rhythmic gymnasts aged 14.8±1.5 years and 17 coaches by questionnaires. Information about weight control, nutritional knowledge and its source, and food intake were collected by individual interview. Food intake was investigated with the 24 hours recall and two days dietary record methods. The results were as follows. All rhythmic gymnasts had experienced weight control. Most of them (97.6%) preferred `food restrict` as methods for weight control. Only fifty-one percent of rhythmic gymnasts had ever received the nutritional information. Their major information sources were parents & friends (76.2%). Eighty-two percent of rhythmic gymnasts wanted to obtain the nutritional information from the mass media and nutritionist & dietitian by the methods such like internet or nutrition counseling. Seventy-seven percent of coaches had ever counseled rhythmic gymnasts on nutrition, especially on the diet for weight control (92.3%). Their major information source were the mass media and curriculum. All coaches wanted to get the nutritional information from the nutritionist & dietitian and specialized books & dictionary by the methods such like internet or nutrition counseling. Total nutritional knowledge score of rhythmic gymnasts was 28.4 of 50 scores. Categorical score was the highest at the knowledge on `food source` and the lowest at the knowledge on `food exchange`. Total nutrition knowledge score of coaches was 37.6 of 50 scores, and higher than score of rhythmic gymnasts. Categorical score was the highest at the knowledge on `food sources` and the lowest on `food exchange` like rhythmic gymnasts. All nutrient intakes except vitamin C were higher in the group have received nutrition information compared with the group have not. In conclusion, it is very necessary to give rhythmic gymnasts and their coaches professional nutrition information by the information sources and methods they want. It could be helpful for improving the nutrition knowledge and enhancing performance of rhythmic gymnasts.

자궁외임신의 보존적 치료제로 Methotrexate의 치료에 관한 임상 지침

정경아 ( Kyung Ah Jeong ),한유정 ( You Jung Han ),이소현 ( So Hyun Lee ),신은경 ( Eun Kyoung Shin ),유은희 ( Eun Hee Yoo ),전선희 ( Shun Hee Chun ),김종일 ( Chong Il Kim ),나중열 ( Joong Yol Na ),강재성 ( Jae Seong Kang ) 대한산부인과학회 2005 Obstetrics & Gynecology Science Vol.48 No.11