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중학생의 환경오염과 학교급식 음식물쓰레기 감량에 대한 태도
최명윤 ( Myung Yoon Choi ),한명주 ( Myung Joo Han ) 한국식생활문화학회 2009 韓國食生活文化學會誌 Vol.24 No.2
The objectives of this study were to determine the recognition of food waste, school lunch leftovers and satisfaction toward school lunch in middle school students in Seoul. Four hundred students were surveyed beginning April, 2007. The results are summarized as follows. The primary means in which students learned about environmental pollution were `video media` (54.7% males, 39.2% females) and `by teachers` (23.2% males, 33.0% females). The primary effects on food habits after participating in the school lunch program were `having a balanced diet` (23.3%) in the females, and `decreased intake of junk food` (24.9%) in the males. The serving sizes for cooked rice, soup, and meat were higher in the females (3.46, 3.46, and 2,91, respectively) than the males (3.18, 3.29, and 2.73, respectively). The primary school lunch leftovers for one week were cooked rice (4.55), meat (4.35), kimchi (3.84), fish (3.60), vegetables (3.38), and soup (3.08). Importance-performance analysis of the school lunch meal indicated that good taste had high importance, but low performance. Nutritional balance, food safety, cleanliness of tableware and supplies, clean uniforms of employees, and cleanliness of the dining area had both high importance and performance.
Peyer patch 세포에서 임상 빈용생약이 IgA 생산성에 미치는 영향
배은아,한명주,김동현,Bae, Eun-Ah,Han, Myung-Joo,Kim, Dong-Hyun 한국생약학회 2000 생약학회지 Vol.31 No.3
This study was designed to evalulate the biological activity, particularly induction of IgA in primary Peyer's patches cells, of herbal medicines for a long time in Asia. Among fifty four herbal medicines tested, Ephedra sinica, Magnolia officinalis, Lonicera japonica and Lithospermum erythorhizon induced IgA production. The polar and high molecular weight component in Ephedra sinica was capable of inducing IgA in primary Peyer's patches cells. Therefore, we suggest that some herbal medicines could use for the treatment of food allergy.
중학생의 가공식품에 대한 선호도와 식품${\cdot} $영양표시에 대한 인식도
박선성,김나영,한명주,Park, Sun-Sung,Kim, Na-Young,Han, Myung-Joo 한국식품조리과학회 2008 한국식품조리과학회지 Vol.24 No.2
The objectives of this study were to determine the preferences and consideration factors for selecting processed foods, in middle school students as well as their perceptions on food and nutrition labeling student. Middle school students in the Seoul area were surveyed from October to November, 2006. The results are summarized as follows: the preferred processed foods included 'drinks' (3.85), 'noodles' (3.81), 'biscuits and bread' (3.80), 'milk and dairy products' (3.71), and 'meat and meat products' (3.60). The most important consideration factors in selecting processed foods were 'expiration date' (4.45), 'taste' (4.34), and 'price' (4.08). The two main reasons for eating processed foods were 'delicious' (43.1%) and 'convenient' (33.9%). Food labels were identified 'sometimes' (34.5%), 'rarely' (31.2%), and 'almost never' (18.6%). The primary reason for examining a food label was 'to confirm the expiration date' (52.6%). The main reason for not reviewing a food's label was 'habitual purchase' (57.8%). Nutrition labels were identified 'rarely' (33.4%), 'almost never' (24.7%), and 'sometimes' (23.5%). The reasons for examining nutrition labels included 'to confirm a high proportion of nutritive substances' (26.5%), 'boredom' (24.2%), 'for weight control' (23.5%), and 'to improve health' (18.1%). The main reason for not examining a food's nutrition label was 'not interested' (56.5%).
감초 함유 처방의 글리치리진 대사와 몇가지 효소저해효과
김남재,배은아,한명주,김동현,Kim, Nam-Jae,Bae, Eun-Ah,Han, Myung-Joo,Kim, Dong-Hyun 한국생약학회 1999 생약학회지 Vol.30 No.3
To analyze scientifically the prescription principle of polyprescriptions (Gamchotang, Daewhanggamchotang, Jakyakgamchotang, Gamchogungangtang and Gilkyungtang) containing Glycyrrhizae Radix, the transforming rate of glycyrrhizin in these polyprescriptions to 18 ${\beta}-glycyrrhetinic$ acid and their inhibitory effect on ${\beta}-glucuronidase$, hyaluronidase, phosphodiesterase and trypsin were investigated. When Glycyrrhizae Radix containing polyprescriptions were extracted with water, the contents of glycyrrhizin in water extract of Glycyrrhizae Radix with Rhei Rhizoma or with Zingiberis Rhizoma were higher than that of Glycyrrhizae Radix only, but that in water extract of Glycyrrhizae Radix with Platicodi Radix was lower than that of Glycyrrhizae Radix only. By human intestinal bacteria, glycyrrhizin was metabolized to 18 ${\beta}-glycyrrhetinic$ acid. These metabolism of glycyrrhizin in polyprescriptions containing Glycyrrhizae Radix was inhibited by Rhei Rhizoma, Paeoniae Radix and Platicodi Radix, but was not affected by Zingiberis Rhizoma. The inhibitory activity of Glycyrrhizae Radix on hyaluronidase and ${\beta}-glucuronidase$, was synergistic with Rhei Rhizoma or Zingiberis Rhizoma, but was antagonistic by Platicodi Radix.
Hesperidin 대사에 의한 대금음자(對金飮子)와 평위산(平胃散)의 처방해석
김남재,배은아,한명주,김동현,Kim, Nam-Jae,Bae, Eun-Ah,Han, Myung-Joo,Kim, Dong-Hyun 한국생약학회 1998 생약학회지 Vol.29 No.2
To analyze scientifically the polyprescription principle of Daekumeumja(對金飮子), which has been used for alcoholic damage, and Pyungwesan(平胃散), which has been used for indigestion, the transforming rate of hesperidin of these polyprescriptions to hesperetin was investigated. The transforming rate of the former was higher 3 times than that of the latter. The transforming rate of hesperidin of Aurantii nobilis Pericarpium was inhibited by Magnoliae Cortex, but was activated by Glycyrrhizae Radix. The activity of trypsin was inhibited by Glycyrrhizae Radix and Daekumeuja. However, Aurantii nobilis Pericarpium, Atractylodis Rhizoma, Magnoliae Cortex and Pyungwesan did not inhibited it. When human intestinal microflora were cultured with the media containing Daekumeumja, Pyungwesan and herbal medicines consisting of them, Aurantii nobilis Pericarpium and Magnoliae Cortex inhibited the activity of ${\beta}$-glucosidase. These results suggests that the therapeutic effect of Daekumeumja may be better than that of Pyungwesan on alcoholic damage and the therapeutic effect of Pyungwesan may be better than that of Daekumeumja on indigestion, although these prescriptions are consisted of the same herbal medicines.
랫트에서 한국형유산균인 Bifidobacterium breve K-110 , K-111 및 B. infantis K-525 균주제제의 경구투여 급성독성
이영경(Young Kyoung Rhee),한명주(Myung Joo Han),최응칠(Eung Chil Choi),김동현(Dong Hyun KIm) 한국응용약물학회 1998 Biomolecules & Therapeutics(구 응용약물학회지) Vol.6 No.4
Acute oral toxicity of Bifidobacterium breve K-110, Bifidobacterium breve K-111, Bifidobacterium infantis K-525 were studied in Sprague-Dawley rats of both sexes. In this study, we examined number of deaths, clinical signs, body weight and gross findings for 14 days after single oral administration of B. breve K-110, B. breve K-111 or B. infantis K-525 with different levels. They did not show any toxic effect in rats and oral LD_(50) value was over 5 g/㎏ in rats.
성진희 ( Jin Hee Sung ),한명주 ( Myung Joo Han ) 한국식품조리과학회(구.한국조리과학회) 2008 한국식품조리과학회지 Vol.24 No.6
The objectives of this study were to investigate the quality of ginseng makgeolli during the fermentation and aging period, and to develop Jeungpyun manufactured by ginseng makgeolli. Four different amounts of ginseng powder (0, 2, 4 and 6g) were added to the filtered mash which was fermented for 4 days at 24℃ and then aged for 6 days at 4℃ The quality of Jeungpyun batter containing 0, 2, 4 and 6% ginseng during fermentation, and the sensory, color and textural characteristics of ginseng Jeungpyun were analyzed. The pH of jeungpyun batter without ginseng was lower than the other batters. During 4 hours of fermentation of the batter at 30℃, the pH of the batter significantly decreased. The expansion volume of the batter without ginseng increased 4.11 times after 4 hours of fermentation, whereas batters with 2, 4, and 6% ginseng increased 1.70 times. The L value of Jeungpyun decreased by increasing the concentration of ginseng However the a and b values of Jeungpyun significantly increased with an increase in the concentration of ginseng. The results of the sensory evaluation showed that Jeungpyun with 2% ginseng had the highest flavor, taste and overall acceptability scores. In the textural analysis, the hardness of Jeungpyun increased by increasing the concentration of ginseng after 6 days of storage at 20℃. This study showed that Jeunpyun containing 2% ginseng was the optimum addition level.