본 연구는 청년세대의 상대적 박탈이 사회적 이슈로 떠오르고 있음에 도 불구하고 관련된 사회적 논의와 학문적 연구가 제대로 이루어지지 못 하고 있다는 비판에 기반하고 있다. 이에 20~30대 청년을 대상으로 온라 인 설문조사로 데이터를 수집하여 위계적 회귀분석방법으로 청년세대의 상대적 박탈감에 영향을 주는 요인을 파악하였다. 연구 결과 및 논의를 다음과 같이 제시하고자 한다. 첫째, 한국 사회의 청년세대는 분배의 불 공정성에 기반해 상대적 박탈감을 체감하는 것으로 나타났다. 사회적 환 경과 맞물려 더욱 두드러지게 나타나는 분배공정성의 특성상, 공정하지 못한 분배구조로 인해 피해를 받고 있다는 청년세대의 상대적 박탈감 인 식은 일면 당연한 모습으로 해석된다. 둘째, 평등에 대한 인식이 분배공 정성과 결합한 상호작용의 효과로 상대적 박탈감을 낮추는 요인으로 작 용함을 알 수 있었다. 이와 같은 결과는 사회적 평등이 공정성을 강화시 키는 요소로 작용할 수 있음을 보여줌과 동시에 공정성의 다차원적 요인 에 평등이 포함될 수 있음을 보여주는 것이다. 결론적으로, 사회적 자원 에 대한 접근의 평등과 공정함을 제도로 보장하고 공평한 자원 분배 정 책 등이 최우선의 청년정책으로 마련되어져야 할 것이다.

This study was performed to develop a Kdiet-index based on the definitions and characteristics of traditional Korean food. The Korean Food Pattern Index (Kdiet-index) for diseases was applied using dietary data from the 2017 National Health and Nutrition Examination Survey (KNHANES) and the association between Kdiet-index and metabolic disease was confirmed. The study subjects were 1,971 Korean adults aged >40, and the components were classified according to 14 criteria used to establish the Kdiet-index. Main ingredients up to the top 3 were designated using dish names, ingredients, and contents using KNHANES dietary data. Kdiet-index was classified using scores of ≤3 points, 4-7 points, and ≥8 points and total Kdietindex were calculated by summing dietary scores. Correlations between Kdiet-index and obesity, hypertension, hyperlipidemia, and diabetes were analyzed. The odds ratio (OR) and 95% confidence interval (CI) for obesity were 0.531, 0.385~0.732 and for elevated cholesterol (≥240 mg/dL) indices were 0.471, 0.282~0.788, respectively, which showed a significant decreased in the risk for each disease for Kdiet-index of ≥8 points. This study confirms that metabolically related clinical results improved significantly as Kdiet-index increased and that higher Korean food pattern indices are associated with lower risks of metabolic disease

Doenjang is a major fermented soy-based food in Korea. Recent investigations have shown that fermented soybean foods have immunity-enhancing, anti-cancer, anti-obesity and anti-diabetic effects. Several studies also have reported that genistein and daidzein, which are easily absorbed in the body are produced in larger quantities in aged doenjang. The purpose of this study was to evaluate the variations in the anti-cancer effects of commercialized doenjang as it ages. Four groups were formed for this study according to aging periods of doenjang, namely short (under 5 years, S group), mid (under 10 years, M group), long (under 15 years, L group) and very long (over 15 years, E group). The anti-cancer effects of doenjang were determined by cell cytotoxicity assays in A549, YAC-1, and HepG2 cancer cell lines. Also, NK cell activity and splenocyte proliferation were assayed for cancer immunotherapy. The quantities of phenolic compounds in doenjang at different ages were also measured. The results showed that the anti-cancer effects increased in the S and M groups for all three cancer cell lines. Interestingly, similar to this result, splenocyte proliferation and NK activity were also the highest in the S and M groups. In contrast, the E group showed significantly reduced splenocyte proliferation. The quantity of phenolic compounds was similar to that of the anti-cancer results. Collectively, these results suggest that the fermentation period of doenjang plays a very important role in determining its anti-cancer effects.

Ganjang and doenjang are known as major fermented soy-based foods in Koreans. Current investigations have proved that fermented soybean foods impart anti-cancer, anti-obesity, and anti-diabetic effects. The aim of this study was to evaluate the anti-cancer activities of commercialized soy food, Ganjang, as a function of aging period. The test groups were classified into four time periods-short (under 5 years, S group), mid (under 10 years, M group), long (under 15 years, L group), and eternal (over 15 years, E group). The anti-cancer effects of Ganjang were determined by cell cytotoxicity assay of three types of cancer cell lines and splenocyte proliferation assay. Besides these assays, we also analyzed NK cell activity for cancer immunotherapy. The results show that the anti-cancer effect increased in the S and M period aging groups for all three cancer cell lines. Interestingly, similar to the anti-cancer result, splenocyte proliferation and NK activity showed the highest effect in the S and M groups. In contrast, Japanese ganjang-treated (JG1, JG2) groups and E group showed significantly reduced splenocyte proliferation. Collectively, these results suggest that the short and middle periods of traditional fermented Ganjang might have potential anti-cancer activities.

This research was conducted to evaluate quality changes in traditional Doenjang and manufactured Doenjang during a storage period of 8 weeks. Low-salt Doenjang and commercial Doenjang were purchased from different manufacturers and proximate analysis as well as changes in isoflavone, polyphenol, flavonoid contents of the samples were investigated using a mass spectrophotometer. The salinity of traditional Doenjang, low salt Doenjang, and commercial Doenjang were 13.2±1.15, 7.17±2.74, 10.67±0.35%, respectively and the salt concentrations of the soybean pastes did not change during storage. After 8 weeks at 35℃, chromatic values of all the paste samples decreased somewhat, with traditional Doenjang exhibiting fewer changes as compared to manufactured Doenjang. Amino acid nitrogen, acidity, microbial population all tended to increase with time, although some samples showed fluctuations during the test period. Moreover, the total isoflavone contents of traditional Doenjang increased with storage time while that of manufactured Doenjang tended to decrease. The isoflavone aglycone was shown to be the highest in traditional Doenjang, while isoflavone glycoside was abundant in manufactured Doenjang. Total flavonoid contents showed similar trends regardless of samples; initial contents of total flavonoid was 0.6 mg/g which increased to more than twice to 1.4 mg/g at the end of storage period. Composition profile of Doenjang extracts was analyzed using UPLC-Q-ToF

본 연구는 국내에서 생산·유통되는 무 새싹채소의 미생물 및 영양학적 품질지표를 조사하기 위하여 2개월에 한번씩 무 새싹채소를 구매한 후, 미생물 오염도, 총 페놀함량,총 카로티노이드 함량, 총 글루코시놀레이트 함량 및 개별 글루코시놀레이트 화합물을 분석하고, 항산화활성을 측정해보았다. 일반세균수와 대장균군수는 평균 7.45±0.73 log CFU/g과 6.55±0.61 log CFU/g을 나타내었으며, 겨울철에는 각각 6.70±0.61 log CFU/g과 6.09±0.50 log CFU/g으로 낮았고, 여름철에는 각각 7.91±0.15 log CFU/g과 6.94±0.17log CFU/g으로 높은 오염도를 나타내었다. 총 페놀함량은 평균 16.82±0.69 mg/g을 나타내었으며 구매시기별 유의차는 없는 것으로 확인되었다. 총 카로티노이드 함량은 평균값이 10.73±2.08 mg/g로, 계절별로 비교했을 때 겨울이 여름보다 높은 함량을 나타내었다. 총 글루코시놀레이트 함량은 평균 65.80±12.68 mg/g이었으며, 12월에 73.47±4.67mg/g으로 가장 높은 함량을 보였으나, 구매시기에 따른 유의적인 차이는 나타나지 않았다. 개별 글루코시놀레이트함량은 glucoerucin, glucoraphenin, gluconasrutiin, glucobrassicin의 순서로 높게 나타내었으며, glucoerucin을 제외한 성분들은 구매시기에 따른 성분함량에서 유의적 차이를 나타내지는 않았다. 항산화 활성은 DPPH 라디컬 소거능으로 측정하였는데, 2월에 가장 높고 6월에 가장 낮은 항산화 활성을 보여, 겨울철이 여름철에 비해 항산화활성이 높은 것을 알 수 있었다. 따라서, 무 새싹채소의 미생물 오염도, 총 카로티노이드 함량 및 항산화 활성은 구매시기에 따라 함량 및 활성의 변화를 보였으나, 총 페놀 함량, 총 글루코시놀레이트는 구매시기별 유의적인 차이 없음을 확인할 수 있었다.