• Title/Summary/Keyword: 건강 수준

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Monitoring Total Mercury and Methylmercury in Commonly Consumed Aquatic Foods (다소비 수산식품 중 총수은 및 메틸수은 모니터링)

  • Joo, Hyun-Jin;Noh, Mi-Jung;Yoo, Ji-Heon;Jang, Young-Mi;Park, Jong-Seok;Kang, Myoung-Hee;Kim, Mee-Hye
    • Korean Journal of Food Science and Technology
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    • v.42 no.3
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    • pp.269-276
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    • 2010
  • Total mercury and methylmercury concentrations were determined in 15 commonly consumed aquatic food species using total mercury analyzer and gas chromatography with electron capture detector. The mean total mercury and methylmercury concentrations (mg/kg) were 0.088 and 0.034 in mackerel, 0.061 and 0.016 in hair tail, 0.030 and 0.005 in yellow croaker, 0.032 and 0.008 in Alaska pollock, 0.059 and 0.023 in eastern catfish, 0.110 and 0.045 in snakehead, 0.030 and 0.011 in Japanese common squid, 0.026 and 0.009 in common octopus, 0.035 and 0.008 in swimming crab, 0.009 and not detected (ND) in oyster, 0.011 and ND in shortneck clam, 0.008 and ND in mussel, 0.018 and ND in sea mustard, 0.007 and ND in nori, and 0.019 and ND in sea tangle, respectively. The total weekly dietary intakes of total mercury and methylmercury were estimated, respectively, using food consumption data from diet surveys and the concentrations of total mercury and methylmercury from this study. They were $0.178\;{\mu}g/kg$ body weight (b.w.)/week (3.57% of provisional tolerable weekly intake (PTWI)) and $0.052\;{\mu}g/kg$ b.w./week (3.34% of PTWI) respectively, and all were within their respective PTWI set by the Joint FAO/WHO Expert Committee on Food Additives (JECFA). Therefore, considering that the main contributor to mercury intake in the diet is aquatic foods and that the 15 aquatic food species examined in this study are highly consumed, it is concluded that the mercury levels in the foods measured in this study do not present a concern for consumer health.

Fermentative Properties and Immunomodulating Activity of Low-sodium Kimchi Supplemented with Acanthopanax senticosus and Glycyrrhizae uralensis Extracts (가시오가피와 감초 추출물을 첨가한 저 나트륨 김치의 발효특성과 면역 활성능)

  • Yu, Kwang-Won;Suh, Hyung-Joo;Hwang, Jong-Hyun
    • The Korean Journal of Food And Nutrition
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    • v.25 no.4
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    • pp.878-887
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    • 2012
  • This study investigated the fermentative characteristics and immunomodulating activity in Kimchi added with various salts (salt replacement and herb-salt with Acanthopanax senticosus and Glycyrrhizae uralensis) for the reduction of Na concentration in Kimchi. Kimchi using a salt replacement and herb-salt showed a higher level of acidity (0.8~0.84%) than that of the control (0.7%) at 7-day fermentation. Kimchi using a salt replacement and herb-salt showed a lower level of salinity (1.72~1.98%) than that of control (2.3~2.57%) during fermentation. The growth of Lactobacillus spp. and Leuconostoc spp. recorded the highest level ($2.3{\times}10^8$ and $2.8{\times}10^6cfu/g$, respectively) in control at 6 day-fermentation. However, those levels in Kimchi prepared with salt replacement and herb-salt were $3.5{\sim}5.4{\times}10^8$ and $6.1{\times}10^6cfu/g$, respectively. It is assumed that the high level of acidity of Kimchi prepared with salt replacement and herb-salt was caused by the increase in the growth of Lactobacillus spp. and Leuconostoc spp.. When the macrophage stimulating activity of salt replacement kimchi (Salt-R kimchi) supplemented with hot-water extract from Acanthopanax sentisus (AS) or Glycyrrhiza uralensis (GU) was investigated on aging period, Salt-RA kimchi with AS 5% at 6 days (2.78-fold of saline control at $100{\mu}g/m{\ell}$) and Salt-RG kimchi with GU 5% at 9 days (2.02-fold) significantly increased compared to the Salt-RA kimchi without AS or GU. In addition, Salt-RAG kimchi with AS 3% and GU 3% improved the bitter taste of Salt-RA and potently stimulated the macrophage at 6 days (1.28-fold of Salt-R kimchi) even though its activity was lower than Salt-RA (5%, 1.39-fold).

Sensory and Textural properties of Dongchimi added with Citron (Citrus junos) (유자 첨가 동치미의 관능적 및 텍스쳐 특성)

  • 장명숙;김나영
    • Korean journal of food and cookery science
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    • v.13 no.4
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    • pp.462-471
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    • 1997
  • Effect of citron on Dongchimi (watery radish kimchi) fermentation was investigated by sensory evaluation and the measurement of non-volatile organic acids, soluble pectin, and the texture during fermentation up to 36 days. Dongchimi with various levels of citron (0, 1, 2, 4, 6%) was fermented at 10$^{\circ}C$. In sensory evaluation, citron-added Dongchimi showed the higher scores in most characteristics than Dongchimi without citron in which Dongchimi with 2% citron was the most preferable. The non-volatile organic acids of Dongchimi were identified as lactic acid, oxalic acid, succinic acid, malic acid, and citric acid. There were significant changes in the contents of lactic acid, succinic acid, malic acid, and citric acid during fermentation. Generally, the content of hydrochloric acid-soluble pectin (HSP) of Dongchimi occupied the higher ratio in the total soluble pectin content. Generally, the content of hot water-soluble pectin (HWSP) of Dongchimi decreased and that of sodium hexametaphosphate-soluble pectin (NaSP) increased during fermentation. The hardness of radish in Dongchimi showed the highest score on 23$\^$rd/ day and decreased thereafter.

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Evaluation of Biogenic Amines in Korean Commercial Fermented Foods (국내 유통 발효식품 중 biogenic amines 함량 분석)

  • Han, Gyu-Hong;Bahn, Kyeong-Nyeo;Son, Yeong-Wook;Jang, Mi-Ran;Lee, Chang-Hee;Kim, So-Hee;Kim, Dae-Byoung;Kim, Seon-Bong;Cho, Tae-Yong
    • Korean Journal of Food Science and Technology
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    • v.38 no.6
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    • pp.730-737
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    • 2006
  • High performance liquid chromatographic methods for the simultaneous determination of 12 biogenic amines were developed and contents of biogenic amines in 23 varieties of Korean commercial fermented food were analyzed. Dansyl derivatives of biogenic amine were very stable and had good peak resolution. Except agmatine, the recovery of biogenic amines from soybean paste with extraction of 0.1 N HC1 added biogenic amines to soybean paste was greater 85%. The calibration curve showed good linearity over a concentration range up to 50 ${\mu}g/mL$. In the determination of biogenic amine level in Korean commercial fermented foods, doenjang and chungkukjang (fermented soybean pastes), soy sauce, anchovy and pacific sand lance liquid jeotkal (fermented fish sauce products), and cabbage kimchi had high level biogenic amines. Especially, traditional doenjang had a histamine (HIS) level of 952.0 mg/kg, a tyramine (TYR) level of 1,430.7 mg/kg. Most cheese had low level of biogenic amines, but one Gouda cheese had a tyramine (TYR) level of 97.5 mg/kg. A low level of biogenic amines was detected in wines, beer, yoghurt, and sausage. Putrescine (PUT), cadaverine (CAD), tryptamine (TRY), histamine (HIS), tyramine (TYR), and 2-phenylethylamine (PHE) were mainly formed in fermented foods by the action of microorganism, so their levels were high with a range. On the other hand, spermidine (SPD), spermine(SPM), serotonin (SER), noradrenaline (NOR), and dopamine (DOP) were formed originally via biosynthesis with consequent low level.

Comparison of Nutrient Intakes Regarding Stages of Change in Dietary Fat Reduction for College Students in Gyeonggi-Do (경기지역 일부 대학생의 지방제한 섭취 행동단계에 따른 영양소 섭취상태 비교)

  • Chung, Eun-Jung
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.33 no.8
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    • pp.1327-1336
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    • 2004
  • This study was conducted to compare nutrient intakes regarding stages of change in dietary fat reduction behavior. Subjects were consisted of healthy 383 college students (250 females and 133 males) in Gyeonggi-Do. Stages of change classified by an algorithm based on 6 items were designed each subjects into one of the 5 stages: precontemplation (PC), contemplation (CO), preparation (PR), action (AC), maintenance (MA). Nutrient intakes were assessed by 24-hr recall method. Regarding the 5 stages of changes, PR stage comprised the largest group (31.1%), followed by AC (28.7%), PC (19.3%), CO (13.8%), MA (7.1%). Female were more belong to either AC or MA. Those in PC and PR had the most energy, fat, saturated fatty acid and cholesterol (except male) and those in AC and MA had the least. These dietary patterns were more distinctive in female than in male. The higher stage of change in dietary fat reduction behavior, the higher self-efficacy. Energy % from fat in PC, CO, PR was too higher than 20%, that of in AC and MA (except male in MA) was within 20%. The average P/S and $\omega$6/$\omega$3 ratio of diet fat for female were similar to the recommended ratio, but the average $\omega$6/$\omega$3 ratio for male was found to be 10.1~12.9, which was beyond the suggested range, 4~10. In male, energy, fat and protein intakes from dinner were significantly different among stages of change, but in female, besides dinner, those from breakfast, lunch and snack were significantly different among stages of change. These results of our study confirm differences in stages of change in fat intake in terms of nutritional status, especially in female, and indicate the need for taking these phases of changes into account in nutrition advice.

Development of a Comprehensive Model of Disaster Management in Korea Based on the Result of Response to Sampung Building Collapse (1995), - Disaster Law, and 98 Disaster Preparedness Plan of Seoul City - (우리나라 사고예방과 재난관리 모형 개발을 위한 연구)

  • Lee, In-Sook
    • Research in Community and Public Health Nursing
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    • v.11 no.1
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    • pp.289-316
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    • 2000
  • 우리나라의 경우 지역사회 재난 관리계획과 훈련이 보건의료적 모형이라기 보다는 민방위 모형에 입각하기 때문에 사고 현장에서의 환자 중증도 분류, 합리적 환자배분 및 이송, 병원 응급실에서의 대처 등이 체계적으로 이루어지지 못하고 있으며, 지역사회가 이에 즉각적으로 반응할 수 없다. 본 연구는 삼풍 붕괴사고 시에 대응방식과 그 후의 우리나라 응급의료 체계를 분석함으로써 대형사고 예방과 재난관리를 위한 우리나라 응급의료체계의 개선방안과 간호교육에서의 준비부분을 제시하고자 한다. 1 삼풍 사고 발생시에는 이를 관장할 만한 법적 근거인 인위적 재해에 관한 재난관리법이 없었다. 따라서 현장에서는 의학적 명령체계를 확보하지 못했기 때문에 현장에서의 응급 처치는 전혀 이루어지지 못하였다. 현장에서의 중증도 분류. 응급조치와 의뢰, 병원과 현장본부 그리고 구급차간의 통신 체계 두절, 환자 운송 중 의료지시를 받을 수 있도록 인력, 장비, 통신 체계가 준비되지 못하였던 점이 주요한 문제였다. 또한 병원 응급실에서는 재난 계획이 없거나 있었더라도 이를 활성화하여 병원의 운영 체계를 변환해가지 못하였다. 2. 삼풍백화점 붕괴사고 한달 후에는 인위적 재해에 대한 재난관리법이 제정되고, 행정부 수준별로 매년 지역요구에 합당한 재난관리 계획을 세우도록 법으로 규정하였다. 재난 관리법에는 보건의료 측면에서의 현장대응, 주민 참여, 응급 의료적 대처, 정보의 배된. 교육/훈련 등이 포함되어 있어야 한다. 그러나 법적 기반이 마련된 이후에도 한국 재난 계획 내에는 응급의료 측면의 대응 영역은 부처간 역할의 명시가 미흡하며, 현장에서의 응급 대응과정을 수행할 수 있는 운영 지침이 없이 명목상 언급으로 그치고 있기 때문에 계획을 활성화시켜 지역사회에서 운영하기는 어렵다. 즉 이 내용 속에는 사고의 확인 /공고, 응급 사고 지령, 요구 평가, 사상자의 중증도 분류와 안정화, 사상자 수집, 현장 처치 생명보존과 내과 외과적 응급처치가 수반된 이송, 사고 후 정신적 스트레스 관리, 사고의 총괄적 평가 부분에 대한 인력간 부처간 역할과 업무가 분명히 제시되어 있지 못하여, 사고 발생시 가장 중요한 연계적 업무 처리나 부문간 협조를 하기 어렵다. 의료 기관과 응급실/중환자실, 시민 안전을 책임지고 있는 기관들과의 상호 협력의 연계는 부족하다. 즉 현재의 재난 대비 계획 속에는 부처별 분명한 업무 분장, 재난 상황에 따른 시나리오적 대비 계획과 이를 훈련할 틀을 확보하고 있지 못하다. 3. 지방 정부 수준의 재난 계획서에는 재난 발생시 보건의료에 관한 사항 전반을 공공 보건소가 핵심적 역할을 하며 재난 관리에 대처해야 된다고 규정하고 있다. 그러므로 보건소는 지역사회 중심의 재난 관리 계획을 구성하고 이를 운영하며, 재난 현장에서의 응급 치료 대응 과정은 구조/ 구명을 책임지고 있는 공공기관인 소방서와 지역의 응급의료병원에게 위임한다. 즉 지역사회 재난 관리 계획이 보건소 주도하에 관내 병원과 관련기관(소방서. 경찰서)이 협동하여 만들고 업무를 명확히 분담하여 연계방안을 만든다. 이는 재난관리 대처에 성공여부를 결정하는 주요 요인이다. 4 대한 적십자사의 지역사회 주민에 대한 교육 프로그램은 연중 열리고 있다. 그러나 대부분의 교육주제는 건강증진 영역이며. 응급의료 관리는 전체 교육시간의 8%를 차지하며 이중 재난 준비를 위한 주민 교육 프로그램은 없다. 또한 특정 연령층이 모여있는 학교의 경우도 정규 보건교육 시간이 없기 때문에 생명구조나 응급처치를 체계적으로 배우고 연습할 기회가 없으면서 국민의 재난 준비의 기반확대가 되고 있지 못하다. 5. 병원은 재난 관리 위원회를 군성하여 병원의 진료권역 내에 있는 여러 자원을 감안한 포괄적인 재난관리계획을 세우고, 지역사회를 포함한 훈련을 해야 한다. 그러나 현재 병원은 명목상의 재난 관리 계획을 갖고 있을 뿐이다. 6. 재난관리 준비도를 평가할 때 병원응급실 치료 팀의 인력과 장비 등은 비교적 기준을 충족시키고 있었으나 병원의 재난 관리 계획은 전혀 훈련되고 있지 못하였다 그러므로 우리나라 재난 관리의 준비를 위해서는 현장의 응급의료체계, 재난 대응 계획, 이의 훈련을 통한 주민교육이 선행되어야만 개선될 수 있다. 즉 민방위 훈련 모델이 아닌 응급의료 서비스 모델에 입각한 장기적 노력과 재원의 투입이 필요하며, 지역사회를 중심으로 대응 준비와 이의 활성화 전략 개발, 훈련과 연습. 교육에 노력을 부여해야 한다. 7. 현장의 1차 응급처치자에 대해서는 법적으로 명시하고 있는 역할이 없다. 한국에서는 응급구조사 1급과 2급에 대한 교육과 규정을 1995년 이후 응급의료에 관한 법률에서 정하고 있다. 이 교육과정은 미국이 정하고 있는 응급구조사 과정 기준과 유사하지만 실습실이나 현장에서의 실습시간이 절대적으로 부족하다. 덧붙여 승인된 응급구조사 교육 기관의 강사는 강사로서의 자격기준을 충족할 뿐 아니라 실습강사는 대체적으로 1주일의 1/2은 응급 구조차를 탑승하여 현장 활동을 끊임없이 하고 있으며, 실습은 시나리오 유형으로 진행된다. 그러므로 우리나라의 경우 응급 구조사가 현장 기술 인력으로 역할 할 수 있도록 교과과정 내에서 실습을 강화 시켜야하며, 졸업생은 인턴쉽을 통한 현장 능력을 배양시키는 것이 필요하다. 8. 간호사의 경우 응급전문간호사의 자격을 부여받게 됨에 따라, 이를 위한 표준 교육 지침을 개발함으로써 병원 전 처치와 재난시 대응할 수 있는 역량을 보완해야 한다. 또한 현 자격 부여 프로그램 내용을 고려하여 정규자격 간호사가 현장 1차 치료자(first responder)로 역할 할 수 있도록 간호학 교과과정을 부분 보완해야한다.

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Effect of Onion Extracts on Serum Cholesterol in Borderline Hypercholesterolemic Participants (양파추출물 섭취가 경계역 고콜레스테롤혈증 대상자의 콜레스테롤 저하에 미치는 효과)

  • Lee, Hyun-Jin;Lee, Kyung-Hea;Park, Eun-Ju;Chung, Hye-Kyung
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.39 no.12
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    • pp.1783-1789
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    • 2010
  • The aim of this study was to examine the effects of 10 week onion extract supplementation on blood lipid profiles in borderline hypercholesterolemic participants. The study consisted of 10 males and 17 females aged $45.9{\pm}10.0$ years. At baseline, serum total cholesterol level was $228.6{\pm}4.1$ mg/dL (201~239 mg/dL). This study was designed as randomized single blind placebo controlled cross-over study. After 1 week wash-out period, subjects were randomized into two groups; they took onion extract (150 mL/1 pack, containing 30 mg quercetin) or placebo for 10 weeks. After 1 week wash-out period again, subjects took exchanged samples for another 10 weeks. The total-cholesterol ($226.7{\pm}4.6{\rightarrow}206.8{\pm}3.6$ mg/dL; p<0.01), LDL-cholesterol ($151.6{\pm}5.0{\rightarrow}127.1{\pm}4.1$ mg/dL; p<0.01) and atherogenic index (AI: $4.0{\pm}0.3{\rightarrow}3.4{\pm}0.2$; p<0.05) decreased significantly after 10 weeks of onion extracts supplementation, while there were no significant changes during placebo periods. The levels of HDL-cholesterol (onion extract: $46.5{\pm}2.0{\rightarrow}50.2{\pm}2.1$ mg/dL, placebo: $47.8{\pm}2.1{\rightarrow}50.1{\pm}2.4$ mg/dL), GOT (onion extract: $36.8{\pm}1.8{\rightarrow}32.3{\pm}1.8$ IU/L, placebo: $35.1{\pm}2.1{\rightarrow}32.8{\pm}2.0$ IU/L), and GPT (onion extract: $36.5{\pm}3.2{\rightarrow}32.9{\pm}1.8$ IU/L, placebo: $36.6{\pm}3.8{\rightarrow}33.8{\pm}2.8$ IU/L) showed no significant changes in both periods. These results indicate that the consumption of onion concentrated extracts exerts beneficial effects on dyslipidemia through the decrease of serum total cholesterol and LDL cholesterol levels in borderline hypercholestrolemic subjects. In conclusion, onion was useful as dietary therapy for hypercholestrolemia and adequate onion intake may help to prevent cardiovascular disease.

Quality Characteristics of Pressed Ham Containing Grape Seed Oil (포도씨유가 함유된 프레스햄의 품질특성)

  • Lee, Jeong-Ill;Jung, Jae-Doo;Lee, Jin-Woo;Ha, Young-Joo;Joo, Seon-Tae;Park, Gu-Boo;Kwack, Suk-Chun;Park, Jeong-Suk
    • Journal of Animal Science and Technology
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    • v.50 no.5
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    • pp.721-732
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    • 2008
  • Pressed ham was manufactured to investigate the effects of grape seed oil on the quality characteristics of pressed ham. Five treatments were divided based on differences in the amount of grape seed oil added into the pressed ham. For control, 10% of back fat was only added without grape seed oil. For the first treatment, 10% of grape seed oil among the lard component added into the pressed ham was replaced. For the 2nd, 3rd and 4rd treatments, 20%, 30% and 40% of grape seed oil was respectively replaced. Pressed ham manufactured using grape seed oil was vacuum packaged and then stored for 1, 7, 14, 21 and 28 days at 4℃. Samples were analyzed for shear force value, sensory properties, TBARS and fatty acid composition. In the 1, 21 and 28 days of storage, shear force value of grape seed oil treatment (T4) was significantly lower than that of control (P<0.05). No remarkable differences were found in sensory properties among control and grape seed oil treatment groups. The TBARS value was significantly higher in control than in grape seed oil treatment group(T4) at 28 days of storage (P<0.05). The TBARS of control and grape seed oil treatment groups increased significantly as the storage period increased(P<0.05). The linoleic acid(C18:2) content of grape seed oil treatment groups was significantly higher than that of control(P<0.05). But the contents of C10:0~C20:4 were decreased significantly by grape seed oil additive (P<0.05). Saturated and monounsaturated fatty acid content of control was significantly higher than that of grape seed oil treatment groups(P<0.05). Whereas the increase level of grape seed oil additive resulted in the significantly higher polyunsaturated fatty acid content(P<0.05). Based on these findings, we conclude that the sensory properties and lipid oxidation(TBARS) of manufactured pressed ham were not affected by grape seed oil addition. Also, our results indicate that high-quality pressed ham can be manufactured with strengthen of polyunsaturated fatty acid content.

Effect of Dietary Supplementation of Acanthopanax senticosus and Eucommia ulmoides on Antioxidant Defense System in Laying Hens (산란계에 천연 항산화원으로서 가시오갈피 및 두충 급여가 체내 항산화 작용에 미치는 영향)

  • Kang, Sun-Young;Lee, Min-Hee;Ko, Young-Hyun;Sohn, Sea-Hwan;Moon, Yang-Soo;Jang, In-Surk
    • Korean Journal of Poultry Science
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    • v.37 no.1
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    • pp.15-21
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    • 2010
  • To investigate the effect of dietary supplementation of Acanthopanax senticosus (AS) and Eucommia ulmoides (EU) on antioxidant defense system in laying hens, a total of three hundreds sixty 20-wk old Hyline brown commercial laying hens were assigned to five dietary groups for 10-wk: (1) control diet, (2) control diet supplemented with AS at 0.5%, (3) control diet supplemented with AS at 1.0%, (4) control diet supplemented with EU at 0.5% and (5) control diet supplemented with EU at 1.0%. Total antioxidant status (TAS) in blood and antioxidant enzymes including superoxide dismutase (SOD), gluthathione -S- transferase (GST) and glutathione peroxidase (GSH-Px), and lipid peroxidation in the small intestine and liver were measured. There were no changes in body weight for 10-wk dietary treatment. TAS in blood significantly (P<0.05) increased in birds fed the diet supplemented with 1% AS and 0.5 and 1.0% EU compared with those fed control diet. Especially, dietary EU showed much higher (P<0.05) TAS compared with AS. In the antioxidant defense enzymes, GST activity of the small intestine was shown to be significantly (P<0.05) increased in birds fed the diets supplemented with 0.5 and 1.0% EU compared with those fed the control diet. In addition, intestinal SOD activity significantly (P<0.05) increased in birds fed the diets supplemented with 0.5% of AS and EU. However, we could not observe any significant dietary treatment effect of those antioxidant parameters in the liver. In conclusion, dietary supplementation of 0.5% AS and EU in a laying hen diet could be applied as a potential antioxidant source to improves bio-activity of antioxidant and economical aspect in laying hens.

Direct Action of Genistein on the Hypothalamic Neuronal Circuits in Prepubertal Female Rats : Estrogen Receptor Beta($ER{\beta}$) Pathway? (미성숙한 암컷 흰쥐 시상하부의 신경회로에 미치는 Genistein의 직접 작용 : 에스트로겐 수용체 베타아형 경로?)

  • Heo, Hyun-Jin;Lee, Sung-Ho
    • Development and Reproduction
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    • v.15 no.2
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    • pp.179-185
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    • 2011
  • Some phytoestrogens in soy and red wine, for example, might have beneficiary rather than adverse effects. In particular, dietary soy intake seems to be highly correlated with protection of breast cancer, osteoporosis and cardiovascular disorders. However, questions persist on the potential adverse effects of the main soy constituent genistein (GS) on female reproductive physiology. Previously we found that prepubertal exposure to GS could activate the reproductive system of immature female rats leading to precocious puberty onset, and intracerebroventricularly (ICV) injected GS could directly activate hypothalamic kisspeptin-GnRH neuronal circuits in adult female rats. The present study was performed to examine the hypothalamus-specific GS effects in prepubertal female rats and which subtype of estrogen receptor is mediated in this GS effect. Prepubertal female rats (PND 30) were anaesthetized, treated with single dose of GS (3.4 ${\mu}g$/animal), and sacrificed at 2 hrs post-injection. To determine the transcriptional changes of reproductive hormone-related genes in hypothalamus, total RNAs were extracted and applied to the semi-quantitative reverse transcription polymerase chain reaction (RT-PCR). ICV infusion of GS significantly lowered the transcriptional activities of mTOR (1:$0.361{\pm}0.058$ AU, p<0.001) but increased that of GAD67 (1:$1.285{\pm}0.099$ AU, p<0.05), which are known to act as an upstream modulator of kisspeptin and GnRH neuronal activities in the hypothalamus, respectively. GS administration enhanced significantly the mRNA levels of KiSS-1(1:$1.458{\pm}0.078$ AU, p<0.001), and exerted no effect on the mRNA level of kisspeptin receptor GPR-54 (1:$1.29{\pm}0.08$ AU). GnRH gene expression was significantly decreased in GS-treated group compared to control group (1:$0.379{\pm}0.196$ AU, p<0.05). There was no difference in the mRNA level of $ER{\alpha}$ in the GS-treated group compare to control group (1:$1.180{\pm}0.390$ AU, Fig. 3A). However, icv infusion of GS significantly increased the transcriptional activities of $ER{\beta}$ (1:$4.209{\pm}0.796$ AU, p<0.01, Fig. 3B). Taken together, the present study indicated that the acute exposure to GS could directly alter the hypothalamic GnRH modulating system in prepubertal female rats. Our study strongly suggested the involvement of $ER{\beta}$ pathway in GS's hypothalamus-specific action, and this idea is consistent with the GS's well-known $ER{\beta}$-mediated protective action in breast cancer.