열수 침지 처리가 치콘 절단면의 적변 억제에 미치는 영향

정현진(Hyun Jin Jung),강호민(Ho-Min Kang) 한국원예학회 2014 원예과학기술지 Vol.32 No.3

Hot water dipping test was conducted for chicon to restrict red discoloration of its basal part which impairs the product value during sales. Hot water dipping treatment was given to chicon for 4 min and for 8 min at 38℃ and for 2 min and 4 min at 42℃, and for 1 min and 2 min at 45℃, along with control (for one min at 20℃). The red discoloration indices of basal part of chicon during sensory evaluation on the sixth day of storage under the storage temperature at 10℃ was lower at 42℃ for 2 min, 42℃ for 4 min and 45℃ for 1 min treatments. The color change value of the basal part in chicon measured by colorimeter showed that the lowest △a<SUP>*</SUP> and △h were maintained in the basal part of chicon treated at 42℃ for 2 min. Whereas, color changes in 42℃ for 2 min and 45℃ for 1 min treatments were significantly low as compared with that of control. The contents of total phenolic compounds which are the substances that cause red discoloration of basal part in chicon were lowest at 42℃ for 2 min, 42℃ for 4 min and 45℃ for 1 min treatments. The activity of phenylalanine ammonia lyase (PAL) resposible for in the synthesis of phenolic substances was the least in 42℃ for 2 min treatment. Whereas, PAL activity of the chicons treated a t 42℃ for 2 min and at 4 5℃ for 1 min were significantly lower than t hat of c ontrol. However, r ed d iscoloration was progressed as similar level with that of control in the basal part of chicon at 45℃ for 2 min. The contents of total phenolic compounds and PAL activity in this treatment were not significantly different from those in control. The polyphenol oxidase (PPO) activity which causes red discoloration of cut tissues was low in all the treatments including 42℃ and 45℃ treatment at which no inhibition effects of the red discoloration of basal part of chicon were observed. When the correlation coefficient between each investigated index was tested, most of them showed high correlation except the PPO activity and particularly and the red discoloration index and sensory evaluation △h values, and PAL activity and total phenolic compounds content were r = 0.927<SUP>**</SUP>, and r = 0.942<SUP>**</SUP>, respectively.

태연혈(太淵穴)의 유침 시간에 따른 체온 변화 -적외선체열촬영(赤外線體熱撮影)을 중심으로-

이봉효 ( Bong Hyo Lee ),이경민 ( Kyung Min Lee ),박지하 ( Ji Ha Park ),김민서 ( Min Seo Kim ),김산들 ( San Deul Kim ),박병규 ( Byeong Gyu Park ),양현동 ( Hyun Dong Yang ),예성호 ( Sung Ho Yea ),이호정 ( Ho Jung Lee ),최재원 ( Jae 경락경혈학회 2012 Korean Journal of Acupuncture Vol.29 No.2

Objectives: This study was performed to find the desirable remaining time of needle in the acupuncture treatment. Methods: The 21 volunteers were given acupuncture at LU9 vertically and needles were remained for 2 min, 10 min, 15 min, 30 min, respectively. The thermographic change induced by acupuncture was measured with Digital Infrared Thermographic Image at the following acupoints: LU11, LU10, LU9, LU8, LU5, LU1, and PC7. The statistical significance of thermographi change was evaluated using paired t-test and post hoc Wilcoxon test. Results: The most significant changes after acupuncture were produced when needles were remained for 10 min or 15 min. LU11, LU5, LU1, and PC7 were the point at which all of the remaining time produced significant change commonly. At LU11, the biggest change was produced when needle was remained for 15 min, while at LU5, LU1, and PC7, the biggest change was produced when needle was remained for 30 min, and the smallest change was produced when needle was remained for 10 min at all of acupoints of LU11, LU5, LU1, and PC7. The unbalance between left side and right was decreased the most largely in 15 min group. Conclusions: The results of this study suggest that the desirable remaining time of acupuncture needle might be 15 min.

가압가열 및 microwave에 의한 중력분 반죽 gliadin의 항원성 변화

곽지희(Ji-Hee Kwak),김꽃봉우리(Koth-Bong-Woo-Ri Kim),이청조(Chung-Jo Lee),김민지(Min-Ji Kim),김동현(Dong-Hyun Kim),선우찬(Chan Sunwoo),정슬아(Seul-A Jung),김현지(Hyun-Jee Kim),최정수(Jung-Su Choi),김성원(Seong-Won Kim),안동현(Dong-Hyun 한국식품과학회 2012 한국식품과학회지 Vol.44 No.1

본 연구에서는 가압가열 및 microwave 처리에 의한 중력분 반죽 추출물 내의 gliadin 단백질의 항원성 변화에 대해 살펴보았다. 중력분 반죽에 가압가열과 microwave를 단독 또는 병행으로 처리하여 ci-ELISA, SDS-PAGE 및 immunoblotting을 실시하였으며, 가압가열 처리에 의해서 anti-gliadin IgG 항체와 gliadin과의 결합력이 다소 감소한 것을 확인하였다. 특히 30 min 이상 처리시 더욱 감소한 것으로 나타났으며, SDS-PAGE와 immunoblotting 결과에서도 gliadin band의 강도가 약해지고 항체와의 반응도 나타나지 않았다. Microwave 처리의 경우, 5 min 이상 처리시 일부 gliadin 단백질의 소실이 관찰되었으나, 항원성에는 큰 변화가 없었다. 또한 가압가열 및 microwave 병행 처리에 의해 항원-항체 결합력이 더욱 감소되었으며, 특히 가압가열 50 min, microwave 10 min 처리시 약 35.0%로 감소되었다. 이상의 결과를 통해 가압가열 처리에 의해 중력분 반죽 추출물 내 gliadin의 항원성이 감소되는 것을 확인하였으며, microwave와 병행 처리하는 경우, 더욱 감소하는 것을 확인하였다. The aim of this study was to determine the optimal physical treatment to reduce the antigenicity of gliadin in wheat dough. Medium wheat dough was treated with an autoclave (5, 10, 30, and 50 min at 121℃, 1 atm), a microwave (1, 5, and 10 min) or both (10, 30, and 50 min/5, 10 min). The proteins in the dough extracts were analyzed by SDS-PAGE and the binding ability of anti-gliadin IgG to gliadin was examined by ci-ELISA and immunoblotting. Results showed that the ability of anti-gliadin IgG to bind to gliadin in wheat dough treated with an autoclave alone or in combination with a microwave was decreased. Especially, it declined to ~77% after autoclaving for 30 min and 35% after both autoclaving for 50 min and microwaving for 5 min. In addition, the intensity of gliadin bands in SDS-PAGE were weakened and anti-gliadin IgG did not recognize gliadin in immunoblotting. However, microwaving alone did not affect the antigenicity of gliadin in wheat dough. These results indicate that autoclaving may affect the reduction of the antigenicity of gliadin in medium wheat dough. Moreover, autoclaving in combination with microwaving is more effective for reducing the antigenicity of wheat dough.

가압가열 및 Microwave 처리가 생면의 품질에 미치는 영향

박시우,김꽃봉우리,김민지,강보경,박원민,김보람,박홍민,최정수,최호덕,안동현,Bark, Si-Woo,Kim, Koth-Bong-Woo-Ri,Kim, Min-Ji,Kang, Bo-Kyeong,Pak, Won-Min,Kim, Bo-Ram,Park, Hong-Min,Choi, Jung-Su,Choi, Ho-Duk,Ahn, Dong-Hyun 한국식품영양학회 2013 韓國食品營養學會誌 Vol.26 No.4

중력분을 이용하여 제면한 후 가압가열, microwave 및 가압가열과 microwave 병행 처리한 후, 생면 및 삶은 면의 품질에 미치는 영향에 대하여 알아보았다. 생면의 pH는 microwave 1 min 처리구에서 무처리구와 유의적인 차이를 보이지 않았으며, 수분 함량은 autoclave 50 min 처리구에서 무처리구와 유의적인 차이를 보이지 않았고, 그 외의 처리구에서는 모두 수분 함량이 감소함을 확인하였다. 면의 색도 측정 결과는 명도는 무처리구에 비해 모든 처리구에서 감소하였으며, 적색도는 microwave 1 min 처리구는 감소한 반면, 나머지 처리구는 증가하였다. 황색도는 autoclave 50 min 처리구와 autoclave 50 min/microwave 1 min 병행 처리구에서 증가한 반면, 나머지 물리적 처리구에서는 감소하였다. 삶은 면의 색도에서는 명도, 적색도, 황색도 모두에서 무처리구에 비하여 물리적 처리구에서 증가한 값을 나타내었다. 물성 측정 결과는 경도, 부착성, 응집성, 검성, 복원성에서 무처리구와 비교시 microwave 1 min 처리구는 유의적으로 감소하였으며, 그 외 처리구에서는 유의적으로 증가한 값을 나타내었다. 탄력성과 전단력은 모든 처리구에서 유의적으로 증가하였으며, 인장력은 가압가열 30 min 처리구와 무처리구가 유의적인 차이를 보이지 않았으나, 나머지 물리적 처리구에서는 유의적으로 증가하였다. 관능 평가 결과는 생면의 경우 색 항목에서 물리적 처리구들이 유의적으로 낮은 점수를 받았다. 맛, 질감, 향 항목에서는 무처리구와 물리적 처리구간 유의적 차이를 보이지 않았다. 전체적인 기호도에서는 microwave 1 min 처리구가 가장 높은 점수를 얻었으며, 가압가열(50 min)과 microwave(1 min) 병행 처리구는 무처리구와 비슷한 점수를 얻었다. 따라서 제면 후 가압가열 및 microwave 처리가 생면 및 삶은 면에 있어서 색과 질감 항목을 보완, 개선시킨다면 알러겐성이 저감화된 면을 제품화하는데 적합할 것으로 사료되어진다. This study was conducted to determine the effects of physical treatments for quality of wet noodles. Noodles were being tried with a microwave (for 1 min), an autoclave (for 30 or 50 min), and both autoclave and microwave (for 30/1 min or 50/1 min). The results showed that the pH levels were slightly decreased after treatments of autoclave and autoclave/microwave. The moisture contents were considerably decreased as compared to the control except autoclave (50 min). After all treatments, the lightness was decreased in all samples, but, redness was increased (except microwave) and the yellowness was increased after autoclave (50 min) and autoclave/microwave (50/1 min). Texture was increased as compared to the control except microwave. In the sensory evaluation, the noodles treated with microwave, autoclave (50 min), and autoclave/ microwave (50/1 min) showed a high score in overall preference. From these results, both the autoclave and microwave methods can be applied to the wet noodles without diminishing its quality to a great extent.

가압가열 및 Microwave 처리에 의한 중력분 Gliadin의 항원성 변화

곽지희(Ji-Hee Kwak),김꽃봉우리(Koth-Bong-Woo-Ri Kim),이청조(Chung-Jo Lee),김민지(Min-Ji Kim),김동현(Dong-Hyun Kim),선우찬(Chan Sunwoo),정슬아(Seul-A Jung),강주연(Ju-Youn Kang),김현지(Hyun-Jee Kim),최정수(Jung-Su Choi),김성원(Seong-Won 한국식품영양과학회 2011 한국식품영양과학회지 Vol.40 No.10

본 연구에서는 가압가열 및 microwave 처리가 gliadin의 항원성에 미치는 영향을 살펴보기 위해 중력분에 가압가열과 microwave를 단독 또는 병행으로 처리하여 Ci-ELISA, SDS-PAGE 및 immunoblotting을 실시하였다. 가압가열 처리의 경우, 처리 시간이 길어질수록 IgG와의 결합력이 감소하였으며, 특히 50분 처리구에서 약 69%로 가장 낮은 결합력을 보였다. 또한 SDS-PAGE와 immunoblotting 결과에서도 무처리구에서 강하게 보였던 gliadin band가 처리에 의해 거의 소실되고 항체와 반응하지 않았다. 가압가열 및 microwave를 병행 처리한 경우도 마찬가지로 gliadin의 결합력이 다소 감소하였으며, 처리구 중에서는 가압가열 50분, microwave 5분 처리구에서 약 73%로 가장 낮은 결합력을 보였다. 반면 microwave를 단독으로 처리하였을 때에는 일부 단백질의 변화는 관찰되었으나 항원성 감소에는 큰 영향을 미치지 않았다. 이상의 결과를 통해 가압가열을 단독 처리에 의해 gliadin의 항원성이 다소 감소되었으며, microwave 병행 처리에 의한 차이는 크게 나타나지 않은 것을 확인하였다. This study was conducted to evaluate the effect of physical treatments on the antigenicity of gliadin in medium wheat flour. The wheat flour was treated with an autoclave (5, 10, 30, 50 min), a microwave (1, 5, 10 min), and both (10, 30, 50 min/ 5, 10 min), and investigated by SDS-PAGE, immunoblotting and Ci-ELISA using anti-gliadin IgG. The results showed that the binding ability of anti-gliadin IgG to gliadin in wheat flour was slightly decreased when autoclaved or when autoclaved and microwaved. Especially, it was reduced to about 69% after autoclaving for 50 min and 73% after autoclaving for 50 min and microwaving for 5 min. In addition, gliadin bands in the 50 min autoclaved group disappeared in both SDS-PAGE and immunoblotting. On the other hand, the antigenicity of gliadin was unaffected by microwaving alone. Consequently, there were no considerable changes in using an autoclave alone or in combination with a microwave. These results suggest that autoclaving may affect the reduction of the antigenicity of gliadin in medium wheat flour.

The Korean Association of lnternal Medicine : Poster Session ; PS 1357 : Nephrology ; Age is the Strongest Effector for the Relationship between Estimated Glomerular filtration Rate and Coronary Artery Calcifi cation in Apparently Healthy Korean Adults

( Hyun Beom Chae ),( Eun Jung Rhee ),( Hae Jung Park ),( Min Kyung Lee ),( Won Seon Jeon ),( Se Eun Park ),( Cheol Young Park ),( Won Young Lee ),( Ki Won Oh ),( Sung Woo Park ) 대한내과학회 2014 대한내과학회 추계학술발표논문집 Vol.2014 No.1

Background: Cardiovascular disease (CVD) is a major clinical problem and the most common cause of morbidity and mortality in patients with chronic kidney disease (CKD). Coronary artery calcifi cation (CAC) is a potential mechanism that explains the association between renal function and cardiovascular mortality. We aimed to evaluate the association between renal function and CAC in apparently healthy Korean subjects. Methods: In 23,617 participants in the health screening program in Kangbuk Samsung Hospital health screening program from January 2010 to December 2011, estimated glomerular fi ltration rate (eGFR) was assessed by Cockcroft-Gault equation. Coronary artery calcium score (CACS) was measured by multi-detector computed tomography (MDCT). Subjects were divided into 3 groups according to the CKD Staging system with eGFR grade; stage 1: eGFR = 90 mL/min/1.73 m2, stage 2: eGFR 60-89 mL/ min/1.73 m2, stage 3: eGFR 30-59 mL/min/1.73 m2. Results: Mean age of the participants was 41.4 years, and mean eGFR was 103.6±21.7 mL/min/1.73 m2. Hypertension and diabetes were noted in 43.7% and 5.5% of the participants, respectively. eGFR showed weakly negative but signifi cant association with CACS in bivariate correlation analysis (r=-0.076, p<0.01). Mean CACS signifi cantly increased from CKD stage 1 to 3. The proportion of subjects who had CAC signifi cantly increased from CKD stage 1 to 3. Although odds ratio for CAC signifi cantly increased from stage 1 to 3 after adjustment for confounding factors, this signifi cance was inversed when age was included in the model. Age was the strongest factor that affects CAC. Conclusions: This study performed in young Korean subjects with relatively normal renal function, age was the mostly strongest effector on the association between eGFR and the degree of CAC.

물리적 처리에 의한 강력분 밀가루 Gliadin의 항원성 변화

강보경(Bo-Kyeong Kang),김꽃봉우리(Koth-Bong-Woo-Ri Kim),김민지(Min-Ji Kim),박시우(Si-Woo Bark),박원민(Won-Min Pak),김보람(Bo-Ram Kim),안나경(Na-Kyung Ahn),최연욱(Yeon-Uk Choi),최정수(Jung-Su Choi),최호덕(Ho-Duk Choi),안동현(Dong-Hyun A 한국식품영양과학회 2014 한국식품영양과학회지 Vol.43 No.4

본 연구에서는 가압가열 및 microwave 처리가 gliadin의 항원성에 미치는 영향을 살펴보기 위해 강력분에 가압가열과 microwave를 단독 또는 병행으로 처리하여 Ci-ELISA, SDS-PAGE 및 immunoblotting을 실시하였다. 가압가열 처리의 경우 시간이 길어질수록 IgG와의 결합력이 감소하였으며, 특히 50분 처리구에서 약 87%로 가장 낮은 결합력을 보였다. 또한 SDS-PAGE와 immunoblotting 결과에서도 무처리구에서 강하게 보였던 gliadin band가 가압가열처리에 의해 거의 소실되고 항체와 반응하지 않았다. 가압가열 및 microwave를 병행 처리 시도 마찬가지로 gliadin의 결합력이 감소하였으며, 처리구 중 가압가열 50분, microwave 5분 처리구에서 약 93%로 가장 낮은 결합력을 보였다. 반면 microwave를 단독으로 처리한 경우에는 일부 단백질의 변화는 관찰되었으나, 항원성 감소에는 효과가 없음을 확인하여 단백질 변화가 항원성에는 큰 효과를 준 것 같지 않다. 이상의 결과를 통해 가압가열 단독 처리 및 가압가열 및 microwave의 병행처리 시 gliadin의 항원성이 감소함을 확인하였다. This study was conducted to evaluate the effects of physical treatments on the antigenicity of gliadin in strong wheat flour. Strong wheat flour was treated with an autoclave (5, 10, 30, 50 min), a microwave (1, 5, 10 min), or both (10, 30, 50 min/ 5, 10 min), followed by SDS-PAGE, immunoblotting, and Ci-ELISA using anti-gliadin IgG. The results indicated that the binding ability of IgG to gliadin in strong wheat flour slightly decreased after autoclaving or autoclaving/microwaving. In particular, the binding ability was reduced to about 87% after autoclaving for 50 min and to 89% after autoclaving/microwaving (50/5 min). In addition, gliadin bands in the 50 min autoclaved group disappeared in both SDS-PAGE and immunoblotting. On the other hand, the antigenicity of gliadin was unaffected by microwaving alone. In conclusion, the results of this study suggest that autoclaving may reduce the antigenicity of gliadin in strong wheat flour.

유방암의 위와 대장전이

유현아,김은영,서민지,정은,조민정,오현진,장지혜,박지찬,이정의,박석영 이화여자대학교 의과학연구소 2014 EMJ (Ewha medical journal) Vol.37 No.2

Gastric metastasis from breast cancer is rare and only six cases have been reported in Korea. Colon metastasis is more rare than gastric metastasis. We report a 63-year-old woman with gastric and colon metastases of invasive lobular carcinoma of breast. She was diagnosed as right breast cancer, received right modified radical mastectomy 10 years ago and has been treated with chemotherapy and hormone therapy. Investigating for melena and a small caliber of stool, we found gastric and colon metastases. The diagnosis of metastatic breast cancer was made through gross pathologic and immunohistochemistry staining. We report a case with gastric and colon metastases from breast cancer and a review of the associated six case reports in Korea.

Conversion of 6-gingerol to 6-shogaol in ginger (<i>Zingiber officinale</i>) pulp and peel during subcritical water extraction

Ko, Min-Jung,Nam, Hwa-Hyun,Chung, Myong-Soo Elsevier 2019 Food chemistry Vol.270 No.-

<P><B>Abstract</B></P> <P>Subcritical water extraction is an eco-friendly method for the extraction of less polar compounds without the use of organic solvents. This study determined the extraction conditions that maximize the contents of 6-gingerol and 6-shogaol obtained from ginger pulp and peel. The highest yields of 6-gingerol (0.68 ± 0.08 mg/g), and 6-shogaol (0.39 ± 0.03 mg/g) were obtained from ginger pulp at the extraction conditions of 130 °C/25 min, and 190 °C/15 min. 6-Shogaol content increased with the increasing extraction temperature and extraction time due to the conversion of 6-gingerol to 6-shogaol by thermal cracking. The antioxidant activity of ginger extracts were increased depending on the increasing of 6-shogaol content.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Extraction of 6-gingerol and 6-shogaol from ginger was conducted by using subcritical water. </LI> <LI> The contents of 6-gingerol and 6-shogaol from the peel were smaller than pulp. </LI> <LI> 6-Gingerol can be converted to 6-shogaol via processes of subcritical water extraction. </LI> <LI> The antioxidant activity was increased depending on the 6-shogaol content. </LI> </UL> </P>

12주간의 태권도 트레이닝이 남자 청소년의 골밀도 및 골 건강관련 호르몬에 미치는 영향

김민형 ( Min Hyung Kim ),정현철 ( Hyun Chul Jung ),강효정 ( Hyo Jung Kang ),김현배 ( Hyun Bae Kim ),송종국 ( Jong Kook Song ) 한국스포츠정책과학원(구 한국스포츠개발원) 2012 체육과학연구 Vol.23 No.4

The purpose of the study was to evaluate the effects of weeks taekwondo training on bone mineral density, and calcemic hormones in male adolescents. 19 male adolescents aged 13-14 years (12 for training group; 7 for control group) were participated in this study. Taekwondo group has been performed 50 minutes a days a week for 12 weeks, as exercise intensity of 60-70 % HRR (heart rate reserver). Control group have only performed the activities included in their physical education classes. Skeletal maturity was assessed by TW3. Bone mineral density at the sites of lumber spine, forearm, femur and whole body were assessed by DXA (Hologic. QDR-4500, USA). Blood samples were drown in the morning after 12-h fast and spun at 3000 rpm for 15 min. 25(OH)D and calcitonin were analyzed by Liaison (Diasorin, USA). Osteocalcin was analyzed by COBAR 5010 (Quantum Packard. USA). Parathyroid hormone was analyzed by E170 (Roche, Germany) and growth hormone was analyzed by Immulite 2000 (DPC, USA). Statical analyses were done with SAS version 9.2. All data were presented in terms of means and standard deviations. Two-wany ANOVA with repeated measure was used for interaction of time x group. Paired t-test was perfomed to change over time in each parameter. Multiple regression analysis was used to find factors that influence dependent variables. A statistically significant level was defined as 95%. The results of this study indicates that bone age for TG (14.9±0.62yr) was significantly advanced compared to chronological age (14.0±0.64yr). but CG had similar bone age (14.1±0.55yr) compared to chronological age (13.9±0.46yr). significant within subjects effects were found for whole body BMD(p<.001), lumbar BMD (p<.001) and forearm BMD (p<.0001). Significant increase could be obtained in TG for whole body BMD, lumbar BMD, and forearm BMD between pre and post-tests However, there was no difference for femoral BMD for both TG and CG. Although no difference was found for serum osteocalcin in CG, significant increase could be observed in TG between pre and post-tests. There was significant within subject effect for PTH in TG (p<.05). Significant interaction effect of group and time was found for GH (p<.0001). serum 25 (OH)D was significantly decreased in both groups throughout the study periods. Bone age, serum calcitonin and lean tissue were predictors for whole body BDM in explaining 51.0%, 64% and 74.0% respective in TG. Bone age was significant predictor for lumbar BMD in explaining 39.0% in TG. In conclusion, 12 weeks taekwondo training has positive effects on bone mineral density and calcemic hormones in male adolescents. Further study is needed to enhance femral BMD as taekwondo training over 12 weeks and higher intensity. 이 연구의 목적은 12주간의 태권도 트레이닝이 남자 청소년의 골밀도와 골 건강관련 호르몬에 미치는 영향을 규명하는 것이었다. 연구대상자는 13~14세 남자 청소년 19명이었으며, 이들을 훈련군(12명)과 통제군(7명)으로 분류하였다. 골격성숙도는 TW3 방법을 적용하여 RUS 점수와 뼈나이를 평가하였고, 골밀도는 DXA를 이용하여 측정하였다. 골 건강관련 호르몬은 osteocalcin(OC), calcitonin(CC), parathyroid hormone(PTH), growth hormone(GH)과 25-hydroxyvitamin D(25(OH)D)를 분석하였다. 그룹 간 태권도 트레이닝 전·후 종속변인의 차이를 규명하기 위해 반복 이원분산분석을 적용하였고, 그룹 내 차이는 대응 t-검정을 이용하여 분석하였다. 골밀도와 뼈나이, 체중, 신장, 골 건강관련 호르몬의 관계를 규명하기 위해 다중회귀분석을 적용하였다. 이 연구 결과 훈련군의 전신 골밀도(p<.001), 요추 골밀도(p<.001), 전완 골밀도(p<.01)는 12주 태권도 트레이닝 전·후 통계적으로 유의하게 증가하였으나 통제군은 유의한 변화가 없었다. 한편 대퇴 골밀도는 훈련군과 통제군 모두 12주 트레이닝 전·후 유의한 변화가 나타나지 않았다. OC는 훈련군(pre: 13.18ng/mL, post: 40.38ng/mL)과 통제군(pre: 13.04ng/mL, post: 40.89ng/mL) 모두 통계적으로 유의하게 증가한 반면, CC는 두 그룹 모두 유의한 변화가 없었다. PTH는 훈련군의 경우 통계적으로 유의하게 감소하였지만(p<.05), 통제군은 유의한 차이를 보이지 않았다. GH는 트레이닝 전·후 훈련군과 통제군에서 유의한 상호작용효과가 나타났으며(p<.05), 훈련군(pre: 0.70ng/mL, post: 4.22ng/mL)에서는 증가한 반면 통제군(pre: 5.40ng/mL, post: 2.04ng/mL)에서는 감소하였다. 25(OH)D는 훈련군과 통제군 모두 통계적으로 유의하게 감소하였다. 골밀도의 예측변인을 분석한 결과 훈련군에서 전신 골밀도의 경우 뼈나이, 제지방조직, 신장이 높은 설명력을 보였고, 요추 골밀도의 경우 뼈나이, 전완 골밀도의 뼈나이, PTH, 생활나이가 유의한 설명력을 나타냈다. 결론적으로 12주간의 태권도 트레이닝은 남자 청소년들의 골밀도와 골 건강관련 호르몬에 긍정적인 영향을 미친 것으로 나타났으며 태권도 트레이닝이 청소년들의 요추 골밀도에 영향을 미치기 위해서는 12주 이상의 장기간의 훈련을 통한 후속연구가 필요할 것으로 사료된다.