제초제 alachlor에 대한 송사리 및 지렁이 독성시험을 실시하고 국내 잔류실태조사 결과를 바탕으로 생태 위해성평가를 실시하였다. 송사리 독성시험 결과, 96시간 LC50는 1.8 mg L-1이었으며, 수정란을 사용한 초기생장단계 독성시험에서는 부화율에 대한 NOEC가 100 μg L-1으로 나타났다. 한편, 지렁이 급성독성시험에서 LC50(14일)는 94.1 mg kg-1, NOEC는

It has been reported that light-emitting diodes(LED) can be used in the treatment of oral diseases. Although bio-stimulatory effects of LED irradiation such as promotion of wound healing have been well known, there are few reports about molecular mechanisms associated with wound healing by LED irradiation. The purpose of the present study was to investigate the expression pattern of various extracellular matrix(ECM) molecules in relation to wound healing after LED irradiation on primary human gingival fibroblasts(hGFs) in vitro. The source of light for irradiation was a continuous-wave LED emitting at a wavelength of 635 nm, and manufactured that energy density was 5 mW/cm2 on sample surfaces. The hGFs were irradiated for 1 hour at 37℃ in 5% CO2 humidified chamber. Experimental samples were acquired at 0 (right after irradiation), 24 and 48 hour after irradiation. To investigate the molecular mechanisms associated with wound healing, we examined the mRNA expression of 6 types of collagens, 7 types of matrix metalloproteinases(MMPs) and 4 types of tissue inhibition of metalloproteinases(TIMPs) after LED irradiation by RT-PCR. The mRNA expression of collagen 4, MMP-3, 9, and 16, and TIMP-3 was influenced by LED irradiation. Generally, the collagen expression of the irradiation group was slightly increased, particularly collagen 4 was significantly increased at 0 hour. The expression of MMP-3 was increased at 0 and 24 hours and MMP-16 was increased at 24 hours, respectively. The expression of MMP-9 was decreased at 0 hour and increased at 24 and 48 hours. The mRNA expression of TIMP-3 was significantly decreased at 24 and 48 hours after irradiation. These results suggest that the altered expression of ECM molecules after LED irradiation may contribute to the accelerated wound healing.

숙취해소용 음료로 개발된 건강음료를 각각 알코올(5 g/kg B.W, 40%) 투여 30분 전과 후에 경구적으로 섭취시키고(10 mL/kg) 시간(1, 3 및 5)에 따라 미동맥으로 채혈하여 혈액 중 알코올 농도와 아세트알데히드 농도, 간 조직 중 알코올 대사효소 alcohol dehydrogenase (ADH) 및 aldehyde dehydrogenase(ALDH)의 활성과 간기능 지표 효소(ALT, AST)의 활성 변동을 측정 비교하여 다음과 같은 결과를 얻었다. 알코올 투여 30분 전에 건강음료를 공급하였을 때 혈액 중 알코올 농도는 알코올 투여 1시간 후부터 모든 군에서 급격하게 감소하였으며 알코올 투여 5시간째에 알코올 대조군(EC)에 비해 건강음료 투여군(BE)은 48.4%정도 감소하는 경향을 나타내었다. 또한 아세트알데히드 농도는 알코올 대조군(EC)에 비해 건강음료 투여군(BE)은 15.6%, 타사제품 투여군(P)은 20.3% 낮았다. 알코올 투여 30분 후 숙취해소 음료를 공급하고 5시간 경과 후 건강음료 투여군(AE)의 알코올 농도는 알코올 대조군(EC)에 비해 65.2% 낮은 수치를 나타내었다. 아세트알데히드 농도는 알코올 대조군에 비해 건강음료 투여군(AE)은 36.4% 낮은 0.21 mg/dL 타사제품투여군(P)은 24.2% 낮은 0.25 mg/dL를 나타내었다. 간 조직 중 ADH 활성은 정상군과 알코올을 섭취 한 모든 실험군 사이에 별다른 변동을 관찰할 수 없었다. 숙취해소 음료의 1회 섭취와 체중 1 kg당 5 g의 알코올 1회 투여가 알코올 대사 효소의 활성에 영향을 미치지 못함을 시사하고 있다. 혈청 ALT, AST 활성은 정상군과 알코올 투여 실험군간에 유의적인 차이를 보이지 않았으며 또 건강음료의 음용이 정상적인 간 기능에 영향을 미치지 않는 결과를 볼 때 안전성이 인정된다고 생각된다.

The number 01' patien ts with tongue carcinoma is increasing rapidly among young indiv idua ls in many parts of the worl d. Until now‘ most of studies were focused on the comparison malignancy wi th normal 01' dysplasia. There is little report of gene a lterations in normal to cancer , oral carcinogenesis. The purpose of present study is to evaluate the gene a ltc ration in every steps of oral carcinogenes is by DD- PCR. To induce tongue carcinoma in rat by 4- NQO. each dri nking water made 10ppm. 25ppm. 50ppm and control(o nly D.W without 4-NQO) . Specimens were classified into 4 groups s uch as co ntrol, I(mild & mocle rate dysplasia) , II(severe dysplasia and car cinoma in s itu) , III(carcinoma). Total RNA was ext racted and DD- PCR was performed using customized random primers. And to confïrmed t he results of DD-PCR‘ RT- PCR a nd real-time PCR with specific primers were carried out. There was phenotypic alteration in tongue 。f dosc a nd t imc dc pcndcnt man ncr. In gross examination, multiple papules, patch form or ulcerations were observed during 4 - NQO t reatment Hi s tologicall y, dysplasia was observed in 3 to 6 month and tumor formation in 6 to 8 month For DD-PCR, RT-PCR and real-time PCR, cyclophilin A, BAC RP23-372MB and BAC CH230-103E9 were differ entia lly expressed. Taken together, cyclophilin A has a role in all steps of oral carcinogenesis. BAC RP23-372N田is implica ted in carcinoma in s itu a nd BAC CH230-103E9 mRNA expression is assoicated with dysplasia and carcinom in s itu Conclus ively. some genes a re impli catcd a ll st eps of oral carci nogenesis, others are associated with one step, whi ch meant that genes are di fferentia lly expressed in every steps

This study was carried out to establish the consumer-centric food labeling system by investigating usage state, importance evaluation, problems and satisfaction, etc. on the current food labeling system by consumer. For usage state of checking the food label, 50.2% of respondents were replied ‘mostly check the label’, and they were indicated a significant difference on ‘education level(p<.05)’, and in case of married respondents, most were relied 'absolutely check the label', For the reason to check the food label, 61.8% of respondents were replied 'to determine whether it is stable or not', and they were indicated a significant difference on age(p<.01), marital status(p<.01), and job(p<.01). For the item considered as important things on the label of the whole food, 49.8% of respondents were replied that 'expiration and manufacture date is important', and they were indicated a significant difference(p<.001) on age, marital status, job. For item considered as important things on the label of each food, it was indicated that they considered food company as important thing in case of snack, soft drink, edible oils, and noodles, and food company in case of ice cream, and expiration and manufacture date in case of milk product and meat product. For the problems on the current food labeling system, the clauses 'Poor marking on food additives and materials contents' and 'untrue marking of nutrition contents' were indicated a significant difference on age(p<0.05, p<0.001), and the clause 'untrue marking of nutrition contents' were indicated a significant difference on marital status(p<.01) and job(p<.01).

LEDs have been shown to be a safe, efficient, light-weight, and less-expensive alternative to heal wound. LED irradiation at the same biostimulatory wavelength of previous laser studies have similar biochemical effects The purpose of present study is to evaluate the effects of wound healing by LED irradiation. Thirty 34-day-old sprague dawley were used for present study. 1.5mm diameter defected holes were formed in both ear lobes of rat by rubber dam punch. 635nm and 890nm irradiation was performed by LED for 2 weeks, followed by histologíc examination staíned with H&E and Masson trichrome. Also, RT-PCR was carried out to find out the mRNA expression level in gingival fjbroblast irradiated by 635nm for 1 hour. In gross exarnination, wound healing was observed in irradiated group comparing to control For microscopic exarnination, repair by connective tissues was filled in defects of irradiated group, while dense cellular bands consisting of fjbroblasts and capi llaries were found at the end of defect in control By staining of masson trichrome, amount of collagens were found in irradiated group. In a result of RT-PCR, mRNA expressions of TGF- ß , MMP-1,3 and Timp-3 were down-regulated in irradiated group comparing with their expression in control group. Taken together, LED irradiation increase the prolifeation and the activity of fibroblasts and down-regualted the TGF-ß , MMP- 1,3 and Timp- 3 mRNA, followed by activation of would healing.

Teachers who are responsible for children's education are very important to help the school age children to have right nutrition knowledge, they are confronted with difficulties to teach due to the lack of nutrition knowledge as well as materials that can be easily understood by children. The purpose of this study was to look into the basic knowledge of elementary school teachers on nutrition. The elementary school teachers investigated didn't get good marks in nutritional knowledge, food and cooking method knowledge and sanitary knowledge, as the collective averages in those areas were respectively 56.08±14.80, 60.52±10.95, and 45.25±16.13. Sixty seven percent of respondents the largest group, acquired nutritional information through mass media, but they wanted to be given teaching information in the form of educational materials(49.0%). More than 70 percent believed that nutrition should be educated by nutrition teachers (p〈0.01), and as for what should be handled in nutrition education, they thought that students should be educated to build the right eating habits (59.5%). Based on the results, a sequential nutrition education program for the lower grades of school children was developed. This program consisted of five different categories, and according to the results, that was designed to deal with the knowledge of teachers on nutrition, food, cooking method and hygiene, table manners and food-borne illness.

The purpose of study was to determine the organoleptic characteristics of homemade basil-pasta made in various compounding ratio according to central composite design. The optimum mixing condition for basil-pasta was optimized by response surface methodology. The texture, including color, flavor, elasticity and overall quality, was measured as sensory evaluation. The optimum mixing rates of durum wheat semolina, basil and egg were 73.97g, 5.95g and 36.17g for color, 53.14g, 4.52g and 35.85g for flavor, 48.75g, 2.95g and 36.85g for elasticity. The organoleptic overall quality of basil-pasta showed the maximum score in the mixing condition of 55.52 g durum wheat semolina, 4.55g basil paste and 35.51g egg.

The purpose of this study was to investigate the effects of different moisture addition and sugar on the quality of Nokcha-julpyun, during 24hrs. As the result of the Hunter's color values, lightness, redness and yellowness were increased slightly or not after 24hrs and showed middle levels in 30%~40% moisture addition groups. It seemed that the addition of sugar to Nokcha-julpyun affected the redness and yellowness of 40% and 45% moisture addition groups more than the other groups. In texture profile, springiness of Nokcha-julpyun was not different significantly among all the groups during storage. Cohesiveness was getting higher by increase of moisture level and getting lower by storage. Sugar addition seemed to lower the rate of decrease of cohesiveness. Chewiness and hardness were getting lower by increase of moisture level and getting higher during storage. In this case sugar addition seemed to interfere the Nokcha-julpyun to be hard. Adhesiveness showed to be decreased during storage, but didn't show any correlations with water level. Sugar addition to Nokcha-julpyun seemed to increase springiness and adhesiveness slightly. 35% moisture and sugar addition group had the lowest values in springiness, hardness and cohesiveness. Both 40% groups and 45% moisture and sugar addition group had high values in springiness, cohesiveness and adhesiveness but had the lowest values in hardness and chewiness. In sensory evaluation, 30%~40% moisture addition groups showed good preferences in color, flavor, taste, tenderness and chewiness, and the 35% moisture and no sugar addition group showed the best overall acceptance among the groups. Above results indicated that moisture addition level with 30%~35% seems to give the best quality to Nokcha-julpyun added green tea powder with 6% level, and for the purpose to reduce the changes of texture profiles during storage, it is benefit to add sugar a little to Nokcha-julpyun.

This study was performed to investigate the perception and the preference of Korean traditional foods such as traditional holiday foods, rice cakes and beverages. The subjects were 598 elementary school students(male 310, female 288) in fifth or sixth grades. The most favorite traditional holiday food was rice cake soup(57.4%) and 92.4% of subjects wanted to keep the traditional holiday foods because of the traditional custom. The traditional beverages mainly drinking at home were sikhye(35.6%), misugalou(30.2%), green tea(18.5%), etc. Children's most favorite beverage was misugalou(90.5%) and they had no taste for ginseng tea(39.6%). Children did not know well about booggumi(64.1%), dootubdduk(63.3%), whajun(39.6%), etc. and liked gguldduk(94.2%) better than the others. They liked the rice cake because of its good taste(69.0%) and disliked it because of chocking(30.9%), not eating frequently(29.5%), hard and tough(18.2%), and so on. And they wanted to make the rice cake softer and sweeter like the cake and mostly ate it on the traditional holidays.

The purpose of the this study was to investigate the dietary behavior and the food habits of university freshman according to body mass index. Questionnaire were completed by 532 students in university freshman. The data were analyzed by SAS program. The results were as follows : The means of normal group's height, weight were 175.00±5.98cm, 72.93±10.20kg for male students and 162.00±4.75cm, 51.97±4.98kg for female students. Under 20 of BMI(body mass index) among students were 69.7% for male and 9.6% for female. Twenty~twenty five(20~25) of BMI were 21.9% for male and 40.2% for female. The consumption of milk, oil and animal fat were significant according to BMI. There was high significant difference in the score of exercise and activity. In the self recognition of body shape 59.0% of male and 52.6% of female in normal weight group answered that their weight had to be a little thin. Self satisfaction rate was significantly higher in under weight group compared to normal weight group. This study suggest that a comprehensive nutrition education program is need for university students to improve desirable food habits and recognition of rate of figure.

This study was conducted to determine the desirable thawing method and storage time of Nokchaborijook(gruel made of barley, rice powder and Green tea) which made of optimum conditions as the 5.8% Green tea and 15 seconds grinding time. Decision on desirable storage time(10, 20, 30, 40, 50days), thawing method(water bath, microwave oven) of frozen Nokchaborijook were determined by sensory evaluation and physicochemical attributes. As the storage time became longer, moisture and flavonoid contents were decreased. Viscosity, the ratio of water seperation, spreadability of Nokchaborijook which stored at 30 days showed great differences between the two thawing method. Among the sensory characteristics, desirability for overall, flavor, and texture were decreased as the storage time became longer. As a result of consumer test, Nokchaborijook thawed at water bath was more desirable than Nokchaborijook thawed at microwave oven. According to the results, frozen Nokchaborijook can be using as a supplement of dietary fiber and flavonoid for the health and be using convenience food.

This study was to investigate the food habits and the dietary behaviors of university students. Questionnaires were completed by 492 students in five different departments. The data were analyzed by SAS program. The results are summarized as follows: Fifty(10.2%) of respondents were vegetarians, 81(16.4%) were heavy meat eaters and all the others were light meat eaters. All students had their biggest meal at supper. Three hundred and ninety-three(79.9%) of the respondents usually had rice for breakfast. Three hundred -sixteen(64.2%) ate 3 meals a day, 155(31.5%) ate 2 meals and all the others ate 1 meal or more than 3 meals. The length of mealtime was 30 minutes in 268(54.5%), 10 minutes in 209(42.5%) and more than 1 hour in all the others. Respondents considered taste the most important meal factor with nutrition, hygiene, and amount ranked accordingly. A majority(63.0%) of respondents ate occasionally ate between meals, while 28.1% snacked frequently, and 8.9% ate no snacks. Although nutrition dept. students had studied nutrition subject, some results of nutrition dept. students were desirable and others were undesirable in dietary behaviors. Therefore they should have a nutritional education program to improve their food habits and the dietary behaviors for students' health. And nutritional education program should be organized practically and systematically.

본 연구는 시중에 유통되고 있는 콘택트렌즈 단백질 제거제로 4개회사의 제품(국 내 2종， 국외 2종)을 선별한 후， 세포 독성과 단백질 제거 효능의 관계를 조사하였다. 단백질 제거제가 녹아 있는 식염수에 12시간 동안 담근 콘택트렌즈를 L929 세포주 (생쥐섬유모세포주) 위에 직접 올려놓아 용출된 용액으로 인한 세포 생사를 Trypan blue 염색올 통해 판별하는 USP Elution Assay 법을 사용하였다. 그리고 단백질 제거 제를 직접 배양세포에 15분간 처리하여 MTT Assay 인 세포 독성을 검정하였다. 또 한 단백질 제거제 효능을 조사하기 위해 FDA에서 분류한 IV group lens를 조성한 인공누액에서 단백질을 홉착시킨 Bradfod Assay 법을 통해 측정 비교하였다. MTT 결과는 1 종류의 제품에서 40% ， 3종류의 제품은 70% 이상의 세포증식 저해율이 나타 났다. USP Elution Assay에서는 동물성 단백질 제거제 Pancreatin 이 주성분인 1 종 류의 제품은 1 등급， 나머지 3종류는 O등급을 나타내였다. 또한 Bradford Assay 방법 을 이용하여 단백질 제거제의 효능을 겁정하였는데， Subtilisin A가 주성분인 A사 8 시간， Subtilisn 이 주성분인 B사 5분， Pancreatin 이 주성분인 C사 6 시간， Papain 이 주 성분언 D사는 8시간이 지난 후에 단백질 제거제 효능이 최대 효과가 나타났다.

Risk assessment traditionally are conducted on individual chemicals; however, humans are exposed to multiple chemicals in daily life. The organophosphotus (OP) pesticides are considered in a single risk assessment because they act by a common mechanism of toxicity, and there is likely to be expose to multiple OP pesticides simultaneously or sequentially. The OP pesticides act by inhibiting the enzyme acetylcholinesterase (AChE) and have available extensive database. AChE is widely distributed droughout the body, most importantly in the nervous system. Inhibition of AChE results in accumulation of acetylcholine in the nervous system that results in clinical signs of cholinergic toxicity, including increased salivation and lacrimation, nausea and vomiting, muscle fasciculation, lethargy and fatigue, among others. To conduct an exposure assessment for pesticides in the diet, we need to know the food consumption patterns of the population, and the pesticide residue levels in the foods that are consumed. This study was conducted to identify cumulative dietary risk due to multiple OP pesticides that can be exposed through various foods. Total 22 food samples including cereals, vegetables and fruits were collected randomly two times from food markets in several sites (4 cities). The subjected foods were selected by regarding of highly consumed foods to general Korean people. The 12 OP pesticides including Acephate, Azinphos-methyl, Chlorpyrifos, and Diazinon were monitored. For the exposure assessment, general adult group of 60 kg body weight was regarded as target population and food consumption data suggested by Lee et al. (2000) were used as consumed value of individual food Analyses of samples for OP pesticides have been carried out according to the multiclass multiresidue analysis method and acephate and methamidophos analysis method of Korea Food Code. In general the levels of OP pesticides found in the food samples were very low or not detected. The detected highest value was 0.282 ppm as methidathion in mandarin and acephate, chlorpyrifos, methamidophos and methidathion were detected in several foods. To quantify simultaneous exposure, toxic equivalency factor of proportionately corresponding potency giving decreased AChE activity on the basis of reference dose 0.3 ㎍/kg/day to the chlorpyrifos was applied. The estimated dietary daily intake of OP pesticide was 4.52 × 10^(-2) ㎍/kg/day as mean value. The hazard index (HI) is the sum for OP pesticides being considered together was 0.15. The HI less than 1 indicates the exposure may be lower than an acceptable level.

본 연구는 상품화된 육수 재료의 이용 현황 및 소비자 의견을 조사하기 위하여 수행되었고 이를 위해 서울에 거주하는 500명의 주부를 대상으로 설문조사를 실시하였다. 그 결과, 사용하는 제품의 종류는 분말형이 가장 많았고 시간 절약과 편리함이 상품화된 육수재료를 사용하는 가장 주된 이유였다. 또한 육수 재료를 사용하는 방법으로는 육류로 만든 육수에 섞어서 사용하는 방법이 가장 많이 쓰이고 있었다. 상품화된 육수 재료의 기호도에 대해서는 응답자의 81%가 상품화된 육수에 대해 '좋아하지 않는다'라고 하였다. 좋아하지 않는 가장 큰 이유는 '첨가제에 대한 염려와 인공조미료 때문'이었다. 연령이 높고 결혼지속년수가 길수록 상품화된 육수 재료를 좋아하지 않는 비율은 높아졌다. 상품화된 육수가 품질만 보장된다면 응답자의 75%는 사용할 의사가 있는 것으로 나타났으나 나머지는 아무리 좋은 품질이라 해도 육수는 직접 제조하겠다고 응답하였다. 60대 이상의 응답자들만은 상품화된 육수를 사용하지 않겠다는 비율이 더 높아 60대 이상의 고령층은 상품화된 육수 제품에 대해 가장 거부감이 큰 연령대인 것으로 판단된다. 본 연구 결과, 상품화된 육수의 수요는 크나 시판되는 제품들에 대한 만족도는 낮은 것으로 나타났으므로 소비자 요구를 반영한 육수 제품에 대한 연구가 시급한 것으로 생각된다.