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八味元이 Streptozotocin 糖尿病에 미치는 影響
김희경,문정숙,박귀영,이다미,이은영,장윤경,황미경 曉星女子大學校 藥學大學 學生會 1988 曉星藥誌 Vol.4 No.-
Streptozotocin was injected to rats and rabbits to induce the experimental diabetes mellitus and Palmiwon was administrated to observe the changes of blood sugar, body weight, and serum Zn, Ca, Mg level in order to find out the effect of diabetic tratment by experimental method. And thus, the result was as follows: 1. The blood sugar level of diabetic rat was decreased after administration of Palmiwon. 2. Body weight of diabetic rat was moderately decreased after administratin of Palmiwon. 3. The less streptozotocin, 30 mg/kg, don't easily induce diabetes mellitus in rabbits. We did not find the changes of blood sugar, serum Zn, Ca, Mg level in the rabbits injected by streptozotocin, 30mg/kg of body weight.
홍고추의 유전형 및 재배환경 요인에 따른 비타민 성분의 자연변이 연구
이소영(So-Young Lee),김은하(Eun-Ha Kim),백다영(Da-Young Baek),이경민(Gyeong-Min Lee),박수윤(Soo-Yun Park),이상구(Sang-Gu Lee),류태훈(Tae-Hoon Ryu),강현중(Hyeon-Jung Kang),오선우(Seon-Woo Oh) 한국식품영양과학회 2020 한국식품영양과학회지 Vol.49 No.3
홍고추는 사람의 식이에서 주요 비타민 공급원이며, 우리나라 사람들은 홍고추를 많이 섭취하고 있다. 그러나 홍고추의 비타민 함량에 대한 품종, 재배지역 및 재배연도에 의한 성분의 자연변이 연구는 국내에서 거의 수행되지 않았다. 이를 위하여 본 연구에서는 12개 상업품종을 대상으로 2016년도와 2017년도 2년간, 2개 지역(4개의 재배환경)에서 재배 및 수확하여 홍고추 과육에서 비타민 A, 비타민 B₁, 비타민 B₂, 비타민 B₃, 비타민 B5, 비타민 E(α-, β-, δ-, γ-tocopherol) 함량을 비교 분석하였다. 고추 과육에서 분석한 비타민 함량을 통합하여 4개 재배환경에 대한 자연변이를 비교하기 위해 통계 알고리즘을 개발하고 적용한 결과, 비타민의 성분은 품종별, 지역별, 연도별로 자연변동성에 유의미한 차이를 보였다. PLS-DA를 이용한 주성분 분석과 더불어 R 통계 기법을 이용한 변동성(% variability) 분석을 실시한 결과, 비타민 성분의 자연변동성은 품종 요인보다는 재배지역이나 재배연도 또는 세 가지 통합 요인의 교호작용에 의해 더 많은 영향을 받는 것으로 확인되었다. 특히 비타민 C와 비타민 B₂, 비타민 B₃, γ-tocopherol은 주로 재배연도에 의해 성분변이가 큰 것으로 분석되었다. α-Tocopherol은 품종 요인에 의해 변이가 비교적 큰 것으로 나타났으나, 세 가지 요인의 교호작용에 의한 변이가 가장 큰 것으로 분석되었다. 비타민 B5는 품종별 요인에 의해 성분변이가 가장 크게 나타났으며, β-tocopherol은 지역 요인에 의한 성분변이가 가장 큰 것으로 나타났다. 비타민 분석 결과에 대해 품종별, 지역별, 연도별로 다변량 통계분석(PLS-DA)을 실시한 결과, 재배지역과 재배연도 요인에 의한 데이터 클러스터가 가시적으로는 뚜렷하게 구분되었으나, PC1과 PC2의 합산 분산력이 60% 미만으로 2차원의 주성분으로 전체 데이터의 분산을 설명하기에는 약간 부족한 것으로 확인되었다. 따라서 비타민 성분의 환경 요인에 의한 변동성 또는 분산력을 설명하기 위해서는 정량적 통계분석 방법인 자연변동성(% variability) 분석이 추가로 수행되어야 하는 것을 알 수 있었다. Red peppers are a remarkably rich source of vitamins in the human diet and widely consumed in Korea. However, comprehensive studies have not reported on the effects of genotype, cultivation regions, and year of cultivation on the vitamin composition of the pepper fruits. To address this, twelve commercial pepper varieties were grown at two locations in Korea during 2016 and 2017, and the concentrations of vitamin A, B₁, B₂, B₃, B5, and E (α-, β-, δ-, γ-tocopherols) in pepper pericarps were determined. Statistical analysis of the combined data showed significant differences among varieties, locations, and years for the measured components. The % variability analysis demonstrated that environment (location and year) and genotype-environment interaction contributed more to the nutritional contents than the genotype alone. Particularly, variation in vitamins A, C, B₂, B₃, and γ-tocopherol was attributed to the year of cultivation. α-Tocopherol primarily varied by the genotype-environment interaction. Vitamin B5 was the trait that the most highly affected by genotype. The location effect was significant for β-tocopherol. Partial least squares discriminant analysis (PLS-DA) results showed that the separation of vitamins was distinct by year and location. These results were supported by the % variability analysis. Our study could explain the natural variation in the vitamin compositions of peppers by genotypes and environments.
Genetic Influences on Hallux Valgus in Koreans: The Healthy Twin Study
Lee, Chang-Hyung,Lee, Sooji,Kang, HyoJeong,Jung, Da-Eun,Song, Yun-Mi,Lee, Kayoung,Lee, Kyungtai,Hwang, JiHye,Sung, Joohon Cambridge University Press 2014 TWIN RESEARCH AND HUMAN GENETICS - Vol.17 No.2
<P>Hallux valgus (HV) is a common foot deformity of multifactorial etiology, but knowledge about the relative importance of genetics and environments on HV has been limited. In order to estimate genetic influences on HV, 1,265 adults, including 175 monozygotic twin (MZ) pairs, 31 dizygotic twin (DZ) pairs, and 853 first-degree singleton family members of the twins were included from the Healthy Twin study, a population-based twin-family cohort in Korea. All participants underwent foot examination and weight-bearing radiographic assessment (anterior-posterior and lateral) in addition to a general health survey. Of the subjects, 208 (16.4%) were classified as HV (as HV angle >20°). The genetic influence on HV was estimated to be substantial; the heritability of HV was 0.51 (95% CI 0.42-0.59) and the heritability of HV angle was 0.47 (0.38-0.56), while contributions from shared environmental effects were negligible. These findings suggest that genetic factors play an important role in determining HV deformity.</P>
Effect on health from consumption of meat and meat products
( Da Young Lee ),( Seung Yun Lee ),( Cheorun Jo ),( Yohan Yoon ),( Jong Youn Jeong ),( Sun Jin Hur ) 한국축산학회 2021 한국축산학회지 Vol.63 No.5
The aim of this study was to investigate the effects of dietary sodium nitrite and meat on human health. Sodium nitrite in processed meat is known to be one of the main precursors of carcinogens, such as N-nitroso compounds. However, we previously found that processed meat is not the primary source of sodium nitrite; nitrate or the conversion of nitrate in vegetables are contribute to generate more than 70% Sodium nitrite or nitrate containing compounds in body. Although the heavy consumption of meat is likely to cause various diseases, meat intake is not the only cause of colorectal cancer. Our review indicates that sodium nitrite derived from foods and endogenous nitric oxide may exhibit positive effects on human health, such as preventing cardiovascular disease or improving reproductive function. Therefore, further epidemiological studies considering various factors, such as cigarette consumption, alcohol consumption, stress index, salt intake, and genetic factors, are required to reliably elucidate the effects of dietary sodium nitrite and meat on the incidence of diseases, such as colorectal cancer.
Da Young Lee,Seung Yun Lee,Ji Hyeop Kang,Jae Hyeon Kim,Hyun Woo Kim,Dong Hoon Oh,Jae Won Jeong,Sun Jin Hur 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
Three types of representative processed meat products (ham, sausage, bacon) and five types of traditional Korean fermented foods (kimchi, red pepper paste, soybean paste, soy sauce, salted shrimp) were feed to confirm the occurrence of colon cancer and changes of the gut microbiota through animal experiments. The genus Alisipes and Bacteroides, which are highly correlated with the occurrence of colonic inflammation and colorectal cancer, showed similar or lower levels in the treatment group fed with processed meat products and fermented foods compared to the treatment group with processed meat products. Prolonged feeding of traditional fermented foods as well as processed meat products did not cause cancer in the animal group. The results of this study can provide an adequate intake of processed meat products and fermented foods that can reduce the production of carcinogenic inflammation. Furthermore, the results the change of intestinal microbes by ingestion of fermented foods can be applied to the development of technologies that can suppress the mechanism of carcinogen formation in the body in the future.
Da Yun Hwang,Se Bin Jeong,Kyung-Haeng Lee,Kwang-Won Yu,Yun-Jung Bae 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
The aim of this study was to investigate the use and the satisfaction of fresh convenience foods, specifically fresh-cut fruits and vegetables according to customer health consciousness. The survey included a total of 1,132 subjects (568 men and 564 women). Subjects were classified into two groups: health conscious consumers (HCC)(n=865) and non-health conscious consumers (NHCC)(n=267). When choosing convenience foods, the HCC group had a higher percentage of respondents who considered eco-labels(p<0.05), while showing a significantly lower proportion of those who considered quantity/bundle size (p<0.05) than the NHCC group did. Overall satisfaction with fresh cut fruits and vegetables was 3.75 points in the HCC group, and this was significantly higher than 3.61 points in the NHCC group (p=0.006). The study results indicate when the customers are health conscious, they are more likely to consider health promoting factors when purchasing fresh convenience foods, resulting in higher level of satisfaction. This work was supported by Cooperative Research Program for Agriculture Science and Technology Development(PJ015285042021), Rural Development Administration, Republic of Korea.
One Step Preparation of Spherical Silicon Resins from Immiscible Reaction Mixtures
Lee, Da-Yun,Kim, Young-A,Kim, Young-Baek,Kim, Jun-Kyu,Han, Yang-Kyoo The Polymer Society of Korea 2008 Macromolecular Research Vol.16 No.4
Spheres of silicon resins with different compositions were prepared in one-step reaction from mixtures of water and water-insoluble precursors of polysiloxanes (PSO) and polysilsesquioxanes (PSQ) using different amines as catalysts. The presence of PSO and PSQ in the spheres was confirmed by their mechanical properties and FTIR spectroscopy. Spheres of pure PSO were obtained from only dimethoxymethylvinylsiloxane (DMMVS) and 3-mercaptopropylmethyldimethoxysilan (MPMDMS) when the reaction was induced with appropriate catalysts. DMMVS and MPMDMS always gave the most promising results regarding the formation of discrete solid spheres with the minimum tendency to form monolithic solids or fluid-like, premature products. The spheres were characterized by optical microscopy, scanning electron microscopy (SEM), and Fourier transform infrared (FTIR) spectroscopy. The mixtures containing larger amounts of PSO precursors commonly gave lower yields and softer spheres.