• 충청수학회지
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• 제14권1호
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• pp.29-40
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• 2001

In this note, we get the conditions such that strong continuity ${\Rightarrow}$ weak continuity plus interiority condition( wc+ic), and continuity ${\Rightarrow}$ wc+ic are true. And we investigate some equivalent conditions with weak continuity, some properties of weak continuity. And we show that almost compactness is preserved by weakly continuous function, and we improve some known results with respect to strong continuity.

• Nutrition Research and Practice
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• 제11권4호
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• pp.319-326
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• 2017

BACKGROUND/OBJECTIVE: Effective weight reduction remains a challenge throughout the world as the prevalence of obesity and its consequences are increasing. This study aimed to determine the effects of an individualized nutrition counseling program (IC) matched with a transtheoretical model (TTM) for overweight and obese subjects. SUBJECTS/METHODS: Fifty overweight and obese subjects aged 19-60 years with a body mass index ${\geq}23kg/m^2$ were enrolled in the weight reduction study. They were randomized into two groups: Intervention group received an IC matched with a TTM; control group received an educational handbook. Body weight (BW), body fat (BF), waist circumference (WC), waist to height ratio (WHtR), stages of change (SOC), processes of change (POC), food intake, and physical activity (PA) were assessed at baseline and at 4, 8, and 12 weeks after program initiation in both groups. All data were analyzed by intention-to-treat, using SPSS software for hypothesis testing. RESULTS: Forty-five female subjects were included in the 12-week trial at Ramkhamhaeng Hospital, Bangkok, Thailand. The results showed significant weight loss ($1.98{\pm}1.75kg$; 3% loss of initial weight) in the intervention group at 12 weeks, compared to a $0.17{\pm}1.67kg$ loss in the control group. There were significant differences between intervention and control groups in BF mass ($-1.68{\pm}1.78$, $-0.04{\pm}1.62kg$); percentage BF ($-1.54{\pm}2.11$, $0.08{\pm}2.05$); WC ($-5.35{\pm}3.84$, $0.13{\pm}3.23cm$); WHtR ($-0.0336{\pm}0.02$, $-0.0004{\pm}0.02$), and energy consumption ($-405.09{\pm}431.31$, $-74.92{\pm}499.54kcal/day$) in the intervention and control groups, respectively. Intragroup SOC was improved in both groups. The POC for the weight management action (WMA) process was significantly different with POC scores increasing by $16.00{\pm}11.73$ and $7.74{\pm}14.97$ in the intervention and the control groups, respectively. PA level did not change in either group. CONCLUSIONS: The IC matched with a TTM resulted in reductions in BW, BF, and WC, thus reducing likely health risks by decreasing energy intake and inducing positive behavior changes while enhancing the WMA process.

• 대한영양사협회학술지
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• 제23권4호
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• pp.337-349
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• 2017

This study evaluated the quality characteristics of jelly prepared with different levels (0%, 5%, 10%, 15%, 20%, and 25%) of wild carrot (WC, Daucus carota L.) juice as a care food for the elderly. The lightness, redness, yellowness, and delta (${\Delta}$) values of the jelly (Control, WCJ5, WCJ10, WCJ15, WCJ20, and WCJ25) decreased with increasing amounts of wild carrot juice added. The mechanical properties, such as hardness, springiness, chewiness, and gumminess, of the jelly were decreased with increasing amounts of wild carrot juice added. The total polyphenol and total flavonoid contents of the jelly increased with increasing amounts of wild carrot juice added. The DPPH radical scavenging activity ($IC_{50}$) also increased with increasing amounts of wild carrot juice added. The ${\alpha}$-glucosidase inhibitory effects of wild carrot (WC) and WCJ25 were 71% and 54.4%, respectively, compared to the positive control (acarbose). The lipase inhibitory effects of WC and WCJ25 were 44.2% and 14.4%, respectively, compared to the positive control group (orlistat). On the other hand, the sensory evaluation score was the best at WCJ20, which contained 20% wild carrot juice. In conclusion, WCJ20 or WCJ25 is expected to be a care food for the elderly with respect to texture as well as the antioxidant and enzymatic activity (${\alpha}$-glucosidase inhibitory and lipase inhibitory activities).

• 한국식품영양과학회지
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• 제41권3호
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• pp.289-294
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• 2012

백국 및 황국의 물 및 용매 추출물의 항산화 효과를 측정하기 위해 총 페놀함량, DPPH radical 소거능과 SOD 유사활성을 측정하였다. 그 결과 총 페놀함량은 국화물추출물에서는 국화종류와 추출온도에 따른 차이가 없었으며, 용매추출물에서는 아세톤<에탄올<메탄올 추출물 순으로 유의적으로 높은 함량을 나타내었다. DPPH radical 소거능은 백국물추출물에서는 추출온도가 높을수록 증가하였으며, 황국물추출물에서는 $25^{\circ}C$에서 가장 높은 DPPH radical 소거능을 나타내었고, 모든 온도에서 황국물추출물이 백국물추출물보다 유의적으로 높은 DPPH radical 소거능을 나타내었다. 용매별 비교에서는 백국과 황국 모두 에탄올추출물에서 가장 높은 DPPH radical 소거능을 나타내었다. 또한 물추출물과 반대로 용매추출물에서는 백국이 황국보다 DPPH radical 소거능이 유의적으로 높은 것으로 나타났다. SOD 유사활성은 물추출물에서는 백국보다 황국에서 높은 활성을 나타내었으며, 용매추출물에서는 아세톤 및 에탄올추출물에서 백국보다 황국에서 유의적으로 높은 SOD 유사활성을 나타낸 반면, 메탄올추출물은 황국보다 백국에서 유의적으로 높은 SOD 유사활성을 나타내었다. 한편 국화용매추출물의 산화적 스트레스에 의한 DNA 손상 보호효과를 보기 위해 국화용매추출물을 50 ${\mu}g/mL$의 농도로 백혈구에 처리한 후 200 ${\mu}M$ $H_2O_2$로 DNA 손상을 유도한 결과, 백국과 황국 용매추출물 모두에서 에탄올추출물의 DNA 손상 억제율이 가장 높은 것으로 나타났다. 백국추출물과 마찬가지로 황국추출물에서도 DNA 손상 보호효과는 DPPH radical 소거능과 같은 경향을 나타내어, DPPH radical의 소거 활성을 증가시키는 물질이 산화적 스트레스에 대한 DNA 손상 보호 효과에도 기여하는 것으로 보인다. 이상의 결과에서 색에 따른 국화의 물 및 용매추출물의 항산화 활성 및 항유전독성을 확인하였으며, 이 결과들은 기능성 제품 개발을 위한 천연물 소재로서 국화의 활용성에 대한 기초자료로 제시될 수 있을 것이다.