• 한국식품조리과학회지
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• 제26권6호
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• pp.853-859
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• 2010

발아현미 100%인 control에 대한 적합가능성과 control에 멥쌀의 적정 첨가 비율을 찾는 목적으로 발아현미와 멥쌀의 수분흡수율과 고형분 함량을 측정하고 발아현미 가래떡의 품질특성을 조사하여 제품으로 가장 적합한 조건을 찾고자하였다. 발아현미 가래떡은 멥쌀 첨가량을 발아현미 중량 대비 0, 20, 40, 60%로 제조하여 실온($25^{\circ}C$)에서 0, 1, 2일 저장하면서 실험을 진행하였다. 멥쌀 및 발아현미의 수분흡수율과 고형분 함량을 조사한 결과 수침전의 수분함량은 멥쌀의 경우 15.68%, 발아현미는 15.05% 이었으며 시간이 경과함에 따라 지속적으로 증가하였다. 수침시간에 따른 멥쌀과 발아현미의 고형분 함량은 2시간 후에는 각각 0.68% 및 0.71%이었고 시간이 경과함에 따라 10시간 후에는 0.76%와 0.79%로 양이 증가하였다. 발아현미 가래떡의 수분함량의 변화는 멥쌀 첨가량이 증가할수록 가래떡의 수분함량은 1~3%감소하는 수준을 보였으며 저장기간 동안에는 모든 시료에서 감소하는 경향을 나타내었다. 색도의 변화의 경우 L값은 발아현미 첨가량이 높아질수록 가래떡의 색이 어두워지는 경향이었으며 모든 시료간의 차이를 나타내었다. a값과 b값의 경우 발아현미 첨가량이 많아질수록 높은 값을 나타내었다. 조직감을 측정한 결과 경도는 40% 및 60%가 높았으며, 탄력성은 control이 좋은 점수를 받았으며, 응집성, 검성 및 씹힘성은 60%가 높은 값을 보였다. 멥쌀 첨가비율에 따른 발아현미 가래떡의 관능적 특성에서 제조 당일 발아현미 첨가량이 감소할수록 향미를 제외한 색, 단단한 정도, 탄력성, 씹힙성, 전반적기호도 등 모든 평가항목에서 높게 평가되었으며 저장기간이 증가할수록 멥쌀 40%와 60% 첨가군에서 우수하게 평가되었다. 따라서 가래떡 제조 시 발아현미 100%인 control도 제조 가능하고 발아현미에 멥쌀을 첨가할 경우 40~60% 첨가하는 것이 가장 선호하는 것으로 나타났다.

• 동의신경정신과학회지
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• 제24권4호
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• pp.419-434
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• 2013

Objectives: The object of this study is to observe the cognition and motor function recovery effects of Joojakwhan (JJW), a traditional Korean poly-herbal formula for treating various neuropsychiatric diseases such as dementia, for the mildly stroke rats, with 60 minutes of reperfusion transient middle cerebral artery occlusion (tMCAO). Methods: In the present study, 125, 250 and 500 mg/kg of JJW were orally administered, once per day for 10 continuous days 2 hours after the tMCAO. The body weight changes, infarct sizes under 2% 2, 3, 5-triphenyl tetrazolium chloride (TTC) stain, sensorimotor functions and cognitive motor behavior tests were serially monitored with cerebral caspase-3 and cleaved poly (ADP-ribose) polymerase (PARP)-immunoreactivities and histopathological changes. The effects of tMCAO on sensorimotor functions were evaluated by using of limb placing and body-swing tests, and the cognitive motor behaviors were also observed with water maze tests. Results: From the results of tMCAO, with marked decreases of body weights, disorders of sensorimotor functions increases the limb placing test scores, and decrease the numbers and percentages of body swings to the ipsilateral sides. The cognitive motor behaviors increases the distances and time to reach the escape platform which included the inhibitions of the decreases with repeated trials that were observed with focal cerebral cortex infarct volumes. In addition, the marked increases of the atrophy, numbers of degeneration, caspase-3- and PARP-immunoreactive cells around peri-infarct ipsilateral cerebral cortex were also observed in tMCAO controls when compared with the sham control rats, respectively. Conclusions: The results obtained from this study suggest that oral administrations of JJW indicate obvious cognitions and motor function recoveries of the rats with tMCAO, mild strokes, which are mediated by neuro-protective effects through known antioxidant effects of components.

• 대한지역사회영양학회지
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• 제3권5호
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• pp.729-738
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• 1998

In order to investigate the types of enteral nutrition formulas currently used in hospitals and evaluate and categorize the commercially prepared enteral nutrition formulas formulas available in the domestic market, we asked dietitians working in 6 hospitals in Seoul to complete the questionnaire and obtained compositional characteristics of 12 commercially prepared enteral nutrition formulas. The average proportion of patients receiving the commercially prepared enteral nutrition formulas(60.6%) was greater than that of patients receiving the in-hospital preparations(31.9%). In the group of patients receiving the in-hospital prepared formulas, the enteral feeding was mainly administered orally, whereas, in the group of patients receiving the commercially prepared formulas, tube feeding was the primary route of formula administration. In both groups, however, a greater proportion of patients received the formulas as total replacements of their meals and for the purpose of dietary supplementation. On the basis of major criteria for evaluation of the commercially prepared enteral nutrition formulas, the 6 products out of the 9 nutritionally complete products formulated for the purpose of dietary supplementation were grouped into the same category(standard protein, caloric density of 1kcal/ml, and tube/oral), so they were considered therapeutically comparable. However, the remaining 3 products were different in protein content(high protein) or route of administration(tube only). Of the 3 nutritionally complete products formulated specifically for the purpose of dietary therapy, 2 products were formulated for patients with renal disease, and the one product was formulated for diabetic patients. Therefore, the data in this study showed that the commercially prepared enteral nutriton formulas became an important part of the enteral nutrition for hospitalized patients in Korea, but the domestic market has not yet generated a wide variety of the formulas, not providing many choices for clinicians to manage the diets for their patients. The results of this study would be helpful for clinicians in choosing appropriate products for their patients, for manufactures in developing new products, and for regulatory authorities to establish the regulation for the broad group of heterogeneous products that are marketed and will be developed as medical foods. In addition, the process of maintaining the categories for evaluation of the commercially prepared enteral nutrition formulas should be dynamic because new products may not reasonably fit any of the existing categories.

• 한국구조물진단유지관리공학회 논문집
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• 제14권6호
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• pp.188-197
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• 2010

본 연구에서는 전단보강근 비율이 다양한 철근콘크리트 보에 대하여 가열시간을 각각 달리한 후 그 구조성능변화를 실험적으로 연구하였다. 또한 기존의 기준에서 적용하고 있는 부재의 내력산정방법에 대한 검증을 통하여 화재손상된 철근콘크리트 강도예측을 위한 자료를 제공하고자 한다. 이를 위하여 9개의 철근콘크리트 보를 제작하여 표준가열곡선에 따라 가열로에서 가열시험을 실시하고, 이들 손상된 보에 대한 파괴실험을 통하여 구조성능의 변화를 관찰하였다. 또한 부재와 동일한 피복을 가진 철근에 대하여 가열후 철근강도변화를 관찰하여 가열에 따른 철근의 물성변화를 파악하였다. ACI기준과 Eurocode 기준을 분석하고 실험결과와의 비교를 통하여 화재손상된 RC부재의 구조성능변화를 평가하였다. 연구결과, 1시간과 2시간 가열된 실험체가 무가열실험체들에 비하여 매우 취성적인 파괴양상을 보였고, 이러한 양상은 전단 보강근비가 작아질수록 그리고 가열시간이 증가할 수록 심하게 나타났으며, 화재에 의한 재료손상의 정확한 예측이 가능할 경우, 부재의 구조성능변화는 충분히 평가가능한 것으로 나타났다.

• 융합신호처리학회논문지
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• 제14권4호
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• pp.222-230
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• 2013

망막 쌍극세포는 광자극에 대하여 완만한 전위응답을 하며, 막전위에 의존하여 전달물질(glutamine 산)을 방출한다. 본 논문에서는 ON형 쌍극세포의 시냅스 앞단에서 전달물질 방출 기구에 관한 여러 가지의 생리학적 정보를 수식적 모델로 통합하였다. 전달물질 방출의 빠른 성분과 느린 성분의 공급원을 병렬로 배치한 본 모델은 전달물질 방출의 막전위 및 세포 내 $Ca^{2+}$ 농도 의존성을 충실하게 재현할 수가 있었다. 또한 전달물질의 빠른 방출 성분은 사다리꼴 모양의 막전위 의존성을 나타내는 데에 반하여, 느린 방출 성분은 종모양의 막전위 의존성을 나타내기 때문에 세포 내의 $Ca^{2+}$ 농도 상승을 $Ca^{2+}$ 완충제로 억제하여 느린 방출 성분이 감소되고, 전달 물질 방출의 막전위 의존성이 사다리꼴 모양의 특성이 되는 것을 확인하였다. 그리고 ON 형 쌍극세포의 광응답에서 일시적 성분과 지속적 성분에 의하여 발생하는 전달물질 방출을 시뮬레이션한 결과 광응답의 시작은 전달물질을 빠르게 방출하게 하였으며, 광응답의 일시적 성분과 초기의 지속적 성분은 전달물질을 느리게 방출하도록 하였다. 또한 광응답의 후기 지속적 성분은 저장 pool로부터 보충된 시냅스 소포에 의하여 지속적인 방출이 발생하기 때문이라는 것을 확인하였다.

• 한국조리학회지
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• 제22권5호
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• pp.117-133
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• 2016

본 연구는 카무트 사워종 제조 방식을 달리하여 제조한 사워도우 식빵의 품질 특성을 알아보고자 반죽의 pH와 발효율, 비용적, 영상분석, 수분함량, 색도, TPA, 저장성, 기호도 검사를 실시하였다. 반죽의 pH의 경우, 카무트 사워종을 첨가함으로써 대조구보다 유의적으로 낮은 pH를 가지는 것을 확인하였으며, 발효율 측정을 통해 사워종을 첨가한 시료의 발효가 대조구보다는 다소 느리지만, 대조구와 동일한 부피만큼 팽창하는 것을 알 수 있었다. 비용적과 영상분석 결과, 사워종을 첨가한 실험구가 CON보다는 다소 작은 부피를 가지며, 실험구 중에서도 TM과 CM의 부피와 비용적이 유의적으로 낮음을 확인하였다. 수분함량은 사워종의 수분함량이 높을수록 최종 제품의 수분함량도 높아지는 경향을 보여, Pool의 수분함량이 가장 높게 나타났다. 색도 분석 결과, 카무트 자체의 색으로 인해 카무트 사워종을 첨가한 실험구에서 다소 어두워지는 것을 알 수 있었다. TPA과 저장성 측정 결과, 시료 제조 24시간 후 시료의 경도는 CON이 유의적으로 가장 낮았으나, 72시간 경과할 때는 Pool과 CON은 유의적인 경도 차이가 없어짐을 확인하였다. 관능검사 중 기호도 검사 결과, 실험구 중에서는 이스트가 소량 첨가된 Pool과 Biga가 높은 평가를 받았고, TM과 CM은 전체적 기호도에서 좋지 않게 나타났다. 특성 차이 검사결과, 카무트 사워종을 첨가함으로써 부피는 다소 감소하지만, 빵의 속질과 껍질 색은 더 진해지며, 신맛과 곡물 풍미를 향상시킬 수 있음을 확인하였다. 전반적인 품질특성 결과와 관능검사 결과에 따르면, Poolish의 형태로 카무트 사워종을 제조하는 것이 사워도우 빵의 품질과 기호도 측면에서 최적으로 여겨진다.

• 대한본초학회지
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• 제31권5호
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• pp.71-78
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• 2016

Objectives : Diabetic nephropathy is one of the most common chronic complications of diabetes and a leading cause of end-stage renal failure in the world. Mesangial cell proliferation is known as the major pathologic features such as glomerulosclerosis and renal fibrosis. Wiryeongtang (WRT) is a well-known traditional herbal formula as therapeutic agents for chronic edema and dysuresia of renal homeostasis. In the present study, we investigated whether WRT inhibits high glucose (HG)-induced renal dysfunction by TGF-β/Smads signal regulation in cultured mesangial cells.Methods : Inhibitory effect of WRT (10-50 ㎍/ml) on HG-stimulated mesangial cells proliferation and dysfunction were evaluated by [³H]-thymidine incorporation, Western blot, and RT-qPCR.Results : WRT significantly decreased HG-accelerated thymidine incorporation in human renal mesangial cell in a dose-dependent levels. WRT induced down-regulation of cyclins/CDKs and up-regulation of CDK inhibitor, p21waf1/cip1 and p27kip1 expression. In addition, HG enhanced expression of dysfunction biomarker such as collagen IV and CTGF, which was markedly attenuated by WRT. WRT decreased TGF-β1 and Smad-2/Smad-4 expression, whereas increased Smad-7 expression under HG. Furthermore, WRT inhibited HG-induced inflammatory factors level such as ICAM-1 and MCP-1 as well as NF-κB p65 nuclear translocation and intracellular ROS production.Conclusions : These results suggested that WRT may alleviate mesangial proliferation and inflammation possibly involved in renal fibrotic process, further diabetic nephropathy through disturbing TGF-β1/Smad signaling and NF-κB/ROS pathway. Thus, WRT might prove to be effective in the treatment of renal dysfunction leading to diabetic nephropathy.

• 대한화장품학회지
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• 제22권2호
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• pp.182-192
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• 1996

In this study, the relationship between wax matrix in lipstick and sweating was investigated by observing the change of size and shape of wax matrix with sweating by Scanning Electron Microscopy (SEM). For observation by SEM, a lipstick sample was frozen in liquid nitrogen, then the oil in the lipstick was extracted out in cold isopropanol($-70^{\circ}C$) for 1-3days. After isopropanol was evaporated, the sample was sputtered with gold, and examined by SEM. When examined the sweated sample by SEM, the change of wax matrix underneath the surface from fine, uniform structure to coarse, nonuniform structure was observed, which was resulted from the caking of surrounding wax matrix. That is, the oil underneath the surface was migrated to the surface of lipstick with sweating, consequently the wax matrix at that region was rearranged into the coarse matrix. In case of flamed lipstick, sweating was delayed and the wax matrix was much coarser than that of unflamed one. Its larger wax matrix at surface region was good for including oil. The effect of molding temperature on sweating was also studied. As the molding temperature was increased, sweating was greatly reduced and the size of wax matrix was increased. It was also found that sweating was influenced with the compatinility of wax and oil. A formula consisting of wax and oil which have good compatibility has a tendency of reduced sweating and increased size of wax matrix. When pigment was added to wax and oil. It was also found that sweating was influenced with the passage of time by observing a thick membrane of wax on surface of lipstick after a month from molding. In case of some lipsticks, the size of wax matrix was altered to bigger or smaller. In conclusion, the structure of wax matrix at the surface region of lipstick was changed with the process of foaming, molding temperature, compatibility of wax and oil, addition of pigment, and the passage of time. In most cases, as the size of wax matrix was increased, sweating was reduced and delayed.

• 한국임상수의학회지
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• 제25권5호
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• pp.324-329
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• 2008

This study was performed to investigate the changes of the serological lipid-related parameters of the rats when they were fed with the high fat diets supplemented with or without rutin for five weeks. Twenty-four Sprague-Dawley male rats ($272.2{\pm}7.2 g$ of body weight) were randomly divided into three groups: control (C) group and two treatment groups. Rats in the C group were fed with the high-fat diet containing 20% lard, 1% cholesterol and 0.5% sodium cholate (w/w) which was modified from the formula of the American Institute of Nutrition-76 (AIN-76) diet. Rats in treatment groups were fed with above diet supplemented with 0.75% rutin (R-0.75) or 1.5% rutin (R-1.5) on the weight to weight basis, respectively. The supplementation of rutin did not induce any significant difference on the final body weight, gain of body weight, the amount of feed intake and the feed efficiency of rats in both control and treatment groups. In addition the values of glucose concentration, total protein, albumin, globulin and albumin/globulin (A/G) ratio showed no significant differences among groups. The values of total cholesterol (TC) and low density lipoprotein-cholesterol (LDL-C) in sera of rats in both R-0.75 and R-1.5 groups were lower than those in C group but the significances were showed in only between R-0.75 and C group (p < 0.05 and p < 0.01, respectively). The values of high density lipoprotein-cholesterol (HDL-C) in sera of rats in both R-0.75 and R-1.5 groups were higher than those in C group but the significances were showed in only between R-1.5 and C group (p < 0.01). The values of atherogenic index(AI) of rats in both R-0.75 and R-1.5 groups were the lower than those in C group (p < 0.01 and p < 0.05, respectively). The values of triglyceride in sera of rats showed no significant differences among groups. The values of AST and ALT in sera of rats showed no significant differences among groups. Therefore the supplementation of rutin to high fat diet in rats reduced effectively the serum lipid levels such as TC and LDL-C which were regarded as to cause the cardiovascular diseases, and moreover it elevated effectively HDL-C value which was regarded to protect cardiovascular diseases.

• 한국임상수의학회지
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• 제26권3호
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• pp.231-237
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• 2009

This study was performed to investigate the changes of the serological lipid-related parameters of the rats when they were fed with the high fat diets supplemented with or without naringin for five weeks. Twenty-four Sprague-Dawley male rats($272.2{\pm}7.2$ g of body weight) were randomly divided into three groups(eight rats per each group) : control(C) group and two treatment groups. Rats in the C group were fed with the high-fat diet containing 15% lard, 1% cholesterol and 0.5% sodium cholate(w/w) which was modified from the formula of the American Institute of Nutrition-76(AIN-76) diet. Rats in treatment groups were fed with above diet supplemented with 0.1% naringin(N-0.1) or 0.2% naringin(N-0.2) on the weight to weight basis, respectively. The supplementation of naringin did not induce any significant difference on the final body weight, gain of body weight, the amount of feed intake and the feed efficiency of rats in between control and treatment groups. In addition the levels of glucose, total protein, albumin, globulin and albumin/globulin(A/G) ratio in sera of rats showed no significant differences between control and treatment groups. The levels of total cholesterol(TC) and low density lipoprotein-cholesterol(LDL-C)in sera of rats in both N-0.1 and N-0.2 groups were significantly lower than in C group(p<0.05). The levels of high density lipoprotein-cholesterol(HDL-C) were significantly higher in both N-0.1 and N-0.2 groups than in C group(p<0.05). The values of atherogenic index(AI) were significantly lower in both N-0.1 and N-0.2 groups than in C group(p<0.05). The levels of triglyceride in sera of rats showed no significant differences between control and treatment groups. The values of AST and ALT were significantly lower in both N-0.1 and N-0.2 groups than in C group(p<0.05). Therefore the supplementation of naringin to high fat diet in rats reduced effectively the serum lipid levels such as TC and LDL-C and AI which were regarded as to cause the cardiovascular diseases, and moreover it elevated the HDL-C value effectively which was regarded to protect cardiovascular diseases.