환상투열 절제술의 임상적 고찰

최용민(Yong Min Choi),노성혁(Seong Hyeok Noh),정희환(Hee Hwan Chung),이종민(Jong Min Lee),김용욱(Yong Yook Kim),이선(Sun Lee),김영진(Young Jin Kim),이지성(Jee Sung Lee),황병철(Byung Chul Whang),박찬용(Chan Yong Park),최유덕(Yu Duk C 대한산부인과학회 2000 Obstetrics & Gynecology Science Vol.43 No.2

Objective: To evaluate how resection margin involvement after LLETZ affect treatment of CIN and microinvasive cervical cancer, and several factors affecting the resection margin involvement. Method: Retrospective analysis was performed in 160 patients that underwent LLETZ at Gachon Medical College, Gil Medical Center from March, 1997 to September , 1998. The several factors affecting the resection margin involvement were analyzed. Result: The following results were obtained. 1. 127 patients were diagnosized finally with CIN, 30 patients with microinvasive SCC and 3 patients with chronic inflammation. 2. The rate of the negative resection margin involvement was 81% and that of the positive was 19%. 3. No case among 129 cases with the negative resection margin had residual lesion, but 9 cases among 31 cases with the positive resection margin had residual lesion. As a whole, the rate of residual lesion was 6.2%. 4. In CIN, 3 cases of 19 cases with the positive resection margin had residual lesion, but none with the negative resection margin had. 5. The degree of histopathology, glandular involvement, menopause, colposcopic evaluation were correlated with the resection margin involvement but delivery mode and HPV infection not correlated. Conclusion: LLETZ is a enough method to reduce unnecessary hysterectomy in the treatment of CIN, if followed up, in spite of the positive resection margin because of low rate of lesidual lesion, and is a effective method in the treatment of microinvasive cervical cancer when the case with negative resection margin and no lymphovascular invasion was followed up.

방과후 체육지도자와 학생 간의 의사소통유형이 학습태도, 학교생활적응, 또래관계에 미치는 영향

최용민(Choi, Yong-Min),성민경(Sung, Min-Gyoung),박은영(Park, Eun-Young) 한국체육과학회 2017 한국체육과학회지 Vol.26 No.1

This study aims at analyzing an effect on the attitude to learning, the adaptation to school life, and relationship to peer of the communication pattern among after-school sports leaders and students. First, as for the relationship between the communication pattern and the attitude to learning, the attitude to listening in communication pattern had a positive effect on the definitional attitude in the attitude to listening. In addition, the attitude to listening in communication pattern had a positive effect on the behavioral attitude in the attitude to learning. Second, as for the relationship between the communication pattern and the adaptation to school life, the attitude to listening in communication pattern had a positive effect on the adaptation to teachers, adaptation to friends, adaptation to school life, and adaptation to regulations. Third, as for the relationship between the communication pattern and relationship to peer, the attitude to listening in communication pattern had a positive effect on the leadership and cooperation/ sympathy of peer relationship.

발아에 따른 일부 특수미의 GABA 함량 변화

최용민 ( Young Min Choi ),전건욱 ( Geon Uk Jeon ),공수현 ( Su Hyun Kong ),이준수 ( Jun Soo Lee ) 한국산업식품공학회 2009 산업 식품공학 Vol.13 No.2

The purposes of this work were to investigate the changes in GABA content of six different rice cultivars along with viatmin E content and antioxidant activity after germination. Brown rice was soaked for 24 hr at 25℃ and then germinated at 37℃ for 48 hr. The content of GABA and vitamin E in the rice samples was measured by using spectrophotometeric and HPLC methods, respectively. Antioxidant activity was measured by ABTS (2,2`-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid)) and DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging methods. GABA and vitamin E contents were significantly increased after germination while no significant change in the antioxidant activity was observed. Among the samples tested, Geunnun cultivar contained the highest GABA content before and after germination. On the other hand, Sinmyungheugchal cultivar showed the highest content of vitamin E and antioxidant activity compared to other rice cultivars. In conclusion, the germinated rice with high GABA content can be used for a functional ingredient in rice processing industry.

연구논문 : 다소비 채소 및 과일의 식이섬유와 아미노산 조성 비교

최선영 ( Sun Young Choi ),김상천 ( Sang Cheon Kim ),손보영 ( Bo Young Son ),김기택 ( Ki Taek Kim ),김명희 ( Myung Hee Kim ),최용민 ( Young Min Choi ),조영숙 ( Young Sook Cho ),황진봉 ( Jin Bong Hwang ),오미라 ( Mira Oh ),오홍규 ( 한국식품조리과학회(구 한국조리과학회) 2014 한국식품조리과학회지 Vol.30 No.5

This study was conducted to analyze the contents in the dietary fiber and amino acid compositions of 23 vegetables and 6 fruits and to identify the current contents. We generated data on the contents of total, insoluble and soluble dietary fiber (TDF, IDF and SDF), respectively. The TDF and IDF contents were lowest (0.56 g/100 g and 0.44 g/100 g) in wild garlic and highest (5.87 g/100 g and 5.66 g/100 g) in perilla leaves. A total of 18 kinds of amino acids were found in most samples. Essential and non-essential amino acid contents ranged from 53.16-2107.54 mg/100 g and 191.66-2892.28 mg/100 g, respectively. The highest essential and non-essential amino acid content was hot pepper leaves followed by perilla leaves and aralia. They had higher contents of both TDF and amino acids. The results of the study can serve as a fundamental source of information in DF and amino acids for diet planning.

HPLC를 이용한 지역 농산물의 비타민 B₆ 함량 분석

최소라 ( So-ra Choi ),송은주 ( Eun-ju Song ),송영은 ( Young-eun Song ),최민경 ( Min-kyung Choi ),한현아 ( Hyun-ah Han ),이인석 ( In-sok Lee ),신소희 ( So-hee Shin ),이기권 ( Ki-kwon Lee ),최용민 ( Young-min Choi ),김행란 ( Haeng-r 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.4

Contents of water soluble vitamin B6 in a total of 62 agricultural products cultivated in local areas in Korea were analyzed by high performance liquid chromatography with fluorescence detector (HPLC/FLD). To verify the method of vitamin B6 analysis, a quality control chart was formulated with in-house control using a mixture of broccoli and shiitake mushrooms. Among cereals, high content of vitamin B6 measured 234.3~260.3 μg/100 g in dried mung bean and soybean. Vitamin B6 content of non-glutinous and glutinous black rice measured 105.0 μg/100 g and 129.7 μg/100 g, respectively. In vegetables, high content of vitamin B6 were measured in passion fruit (104.3 μg/100 g), gat (55.7~84.3 μg/100 g), gomchwi (31.3~88.0 μg/100 g) and garlic (72.7~98.3 μg/100 g). Among fruits, gold kiwi 'Zespri' and green kiwi 'Hayward' revealed high vitamin B6 content of 116.3 μg/100 g and 78.7 μg/100 g, respectively. In persimmons, daebongsi had high vitamin B6 content (36.0~72.7 μg/100 g) than bansi and sweet persimmon. Vitamin B₆ content in dried jujube and persimmon increased more than 86.7 μg/100 g compared to fresh materials. Among specialty crops, green tea powder (64.7~251.0 μg/100 g) and sansuyu (172.3 μg/100 g) revealed high content. Of mushrooms, vitamin B6 content of Sparassis crispa (139.3 μg/100 g) was the highest. Vitamin B6 content information of agricultural products in local areas in Korea collected from this experiment will be used as valuable preliminary data for grasp national nutritional status.

소형 슬러시 제조기 증발기에서 슬러시 형성시 전열 특성

최용민(Yong-Min Choi),김도영(Do-Young Kim),김내현(Nae-Hyun Kim),이을종(Eul-Jong Lee),김수환(Soo-Hwan Kim),변호원(Ho-Won Byun) 대한설비공학회 2009 설비공학 논문집 Vol.21 No.11

Tests were conducted to obtain heat transfer coefficients during slush formation from 10% sucrose solution. The slush was made by scraping the ice formed on the cylinder. Cold brine was supplied inside of the evaporator cylinder to cool the outer surface. Below a certain brine temperature, which was -5 ℃ in this study, the solution was supercooled, and suddenly turned into ice crystals. During slush formation, the heat transfer coefficient oscillated significantly, due to periodic removal of ice chunk form the surface. The average heat transfer coefficient during slush formation was 40~70% higher than that obtained during single phase cooling. The heat transfer coefficient was also affected by the brine temperature with increasing heat transfer coefficient at higher brine temperature.

식품성분표 시료의 단순가공 절차 및 수분, 지질 변화 분석

조영숙(Young Sook Cho),최용민(Yong Min Choi),김세나(Se Na Kim),서인아(In A Seo),최제월(Je Weol Choi),한혜경(Hye Kyoung Han) 한국지역사회생활과학회 2014 한국지역사회생활과학회 학술대회 자료집 Vol.2014 No.6

보검선인장과 저단선인장의 열매와 줄기 영양성분 조성

서혜지,최용민,황인국,남진식,황진봉,이기택,이준수,이지윤,김세나,Seo, Hye-Ji,Choi, Young-Min,Hwang, In-Guk,Nam, Jin-Sik,Hwang, Jin-Bong,Lee, Ki-Teak,Lee, Jun-Soo,Lee, Jiyoon,Kim, Sena 한국식품영양학회 2016 韓國食品營養學會誌 Vol.29 No.5

This study was conducted to analyze the nutrient compositions of stem and fruit of Opuntia ficus-indica var. saboten (OF) and Opuntia humifusa (OH). The results of the two-way analysis of variance test indicated that the parts, varieties and parts*varieties had influence on nutrient content except crude protein, soluble dietary fiber, Fe, Se, I, vitamin E, niacin and vitamin C. Moisture and crude ash content was higher in stem than in fruit, while crude lipid and insoluble dietary content was higher in fruit than in stem. Mineral content revealed that K (1,313.67 mg% in OF, 1,351.38 mg% in OH) was the highest in fruit and Ca (5,146.29 mg% in OF, 1,388.19 mg% in OH) was the highest in stem. Vitamin C was the most abundant vitamin in the fruit of OF (199.98 mg%) and OH (187.12 mg%). Polyunsaturated fatty acid was the highest among fatty acids (66.9~70.1%), with higher content in the stem (753.89 mg%) than fruit (578.01 mg%) in OF, while higher in the fruit (1,093.63 mg%) than stem (475.07 mg%) in OH. Moisture, crude protein, Mg, Se and riboflavin was higher in OF than OH; whereas, crude lipid, insoluble dietary fiber, total dietary fiber and monounsaturated fatty acid were higher in OH than OF. These results indicated that OF and OH could be a good food source for Ca, K and Vitamin C. Also, different nutrient content by parts and varieties, can be helpful in choice of parts or varieties for consumer purposes.

컨베이어 원적외선 건조기를 이용한 표고버섯의 건조 및 항산화 특성

리혁,최용민,이준수,박종수,연광석,한충수,Li, He,Choi, Young-Min,Lee, Jun-Soo,Park, Jong-Soo,Yeon, Kwang-Seok,Han, Chung-Su 한국식품영양과학회 2007 한국식품영양과학회지 Vol.36 No.2

본 연구에서는 컨베이어식 원적외선 건조기를 이용하여 송풍속도와 건조온도에 따른 표고버섯의 건조특성과 건조제품의 색도변화를 조사하고 건조조건에 따른 표고버섯의 항산화성분과 항산화력의 변화를 분석함으로써 고품질의 원적외선 건조 표고버섯 제품 생산을 위한 기초 자료를 제시하고자 하였다. 컨베이어식 원적외선 건조의 경우 건조실 온도가 높고, 풍속이 증가할수록 건조속도가 빠른 것으로 나타났으며 열풍건조에 배해 건조시간을 약 $3\sim6.5$시간 단축할 수 있는 것으로 나타났다. 원적외선 건조에 의한 표고버섯의 항산화성분과 항산화력의 감소율은 $60^{\circ}C-0.6\;m/s,\;60^{\circ}C-0.8\;m/s,\;70^{\circ}C-0.6\;m/s$ 조건일 경우에만 열풍건조에 건조에 비해 적은 것으로 나타났으며, 그 이상의 조건에서는 열풍건조보다 손실률이 큰 것으로 나타났다. 따라서 원적외선 건조 내부의 건조조건을 저온 저속으로 결정한다면 표고버섯의 항산화성분과 항산화력의 손실을 최소화하고 열풍건조기에 비해 신속하고 색도의 변화가 최소화된 고품질의 표고버섯 제품을 생산할 수 있을 것으로 생각된다. In an attempt to find ways of improving the quality of dried Shiitake mushroom, this study compared a conveyer-type far-infrared drying method with a traditional heated air drying method. The conveyer-type far-infrared dryer was performed at air velocity of 0.6 and 0.8 m/s under drying air temperature of 60, 70 and $80^{\circ}C$, respectively. Drying characteristics, antioxidant activities and the antioxidant compounds of Shiitake mushroom dried by far-infrared dryer were investigated. Generally, drying rate with the conveyer-type far-infrared drying method was faster than that with the traditional heated air drying method. In the conveyer type far infrared drying method, drying rates were increased with increasing temperature and air velocity. The loss of antioxidant activities during the conveyer-type far-infrared drying method at 60-0.6, 60-0.8, and $70^{\circ}C-0.6m/s$ was less than the traditional drying method. However, the loss of antioxidant activities at 70-0.8, 80-0.6, and $80^{\circ}C-0.8m/s$ was higher than that of the traditional drying method. Therefore, the conveyer type far infrared drying conditions with below $70^{\circ}C$ and 0.6 m/s air velocity may produce dried Shiitake mushroom with relatively higher antioxidant activities and antioxidant compounds.

여러 가지 특수미의 일부 항산화 성분 분석

서선정,최용민,이선미,김기종,손종록,이준수,Seo, Sun-Jung,Choi, Young-Min,Lee, Sun-Mi,Kim, Kee-Jong,Son, Jong-Rok,Lee, Jun-Soo 한국식품영양과학회 2007 한국식품영양과학회지 Vol.36 No.4

본 연구에서는 쌀 섭취의 중요성에 착안하여 건강 기능성 쌀로 개발된 특수미의 항산화 성분을 분석하고자 하였다. 특수미의 polyphenol, phytic acid, anthocyanin은 비색법으로 vitamin E는 순상 HPLC로 분석하였다. 본 연구 결과 일반백미에 비해 특수미는 그 종류에 따라 약 $2{\sim}9$배의 높은 total polyphenol 함유하는 것으로 확인되었다. 또한 쌀에는 insoluble polyphenol이 total polyphenol의 약 $25{\sim}47%$를 차지하는 것으로 나타났다. 쌀의 vitamin E 함량은 백미(0.23mg ${\alpha}-TE/100g$)에 비해 현미(1.02mg ${\alpha}-TE/100g$) 및 특수미 $(0.97{\sim}1.21mg\;{\alpha}-TE/100 g)$에서 높은 함량을 보였고 phytic acid 함량은 백미, 현미, 거대배아미, 녹미, 적색미, 고아미, 흑미 순으로 각각 529, 1,429, 1,507, 1,561, 1,732, 2,163mg/100g으로 나타났다. 일반미와 특수미의 anthocyanin 함량을 측정한 결과 흑미 (302mg/100g)를 제외한 나머지 시료에서는 검출되지 않았으며 일반미와 특수미의 anthocyanin 함량 비교를 위해서는 HPLC 등을 이용한 정밀한 방법이 적용되어야 하겠다. 본 연구 결과는 쌀의 항산화 성분과 항산화 활성 연구에 있어 기초 자료로서 활용될 것으로 예상되며, 건강증진 식품으로서의 쌀을 인식시켜 나아가 쌀의 소비 촉진에 상당한 영향을 미칠 것을 기대된다. The objective of this study was to determine antioxidant compounds in specialty rice including milled rice, brown rice, red rice, giant embryonic rice, black rice, green rice, and Goami consumed in Korea. The concentrations of total polyphenols (insoluble and soluble polyphenols), phytic acid, and anthocyanin in the samples were measured using spectrophotometric methods and vitamin I analysis was carried out by HPLC. The contents of the total polyphenolic compounds were 565mg/100g for black rice, 405mg/100g for red rice, 140mg/100g for giant embryo rice, 138mg/100g for Goami, 133mg/100g for brown rice, 127mg/100g for green rice, and 66mg/100g for white rice. The black and red rices were significantly high in polyphenolic contents compared with the other rices, apparently due to their intense red-purple color. Black rice, red rice, and Goami showed significantly higher vitamin E and phytic acid contents compared with other rices. Anthocyanins were determined in only black rice (302mg/100g) due to the detection limits of spectrophotometric assay. hlthough vitamin I and anthocyanin contents were relatively lower than polyphenolics among the samples, the specialty rice may contribute to the significant supply of antioxidant compounds to prevent oxidative stress due to the fact that rice is used as a staple food and consumed in large amounts in our diets. The results can be used to increase rice consumption by enhancing consumer awareness on health benefits of the rice.