헤스페리딘(Hesperidin, HD)은 다양한 식물체에 존재하는, 강한 항산화 기능을 가진 대표적인 flavonoid의 일종이다. 본 연구에서는 수용성 HD인 Hesperidin glucoside(HDG)가 가지는 세포손상 회복, 항염증 인자억제 및 melanin 생성억제 활성을 세포수준에서 비교하였다. HDG는 HD에 당전이 효소반응 으로 제조되었으며, HD에 비해 20,000배 이상 수용해도가 증가되었다. HaCaT 세포주에 대한 세포독성은 HDG가 HD에 비해 월등히 낮았다. HD와 HDG는 모두 자외선 조사된 HaCaT 세포에서 세포생존율 회 복효과를 나타내었다. 또한 HD와 HDG는 세포내 산화질소(NO), 종양괴사인자-α(TNF-α) 및 인터루킨 -6(IL-6)과 같은 염증 매개체 및 cytokine을 감소시켰으며, HD 보다는 HDG의 효과가 다소 우수하였다. Melanoma B16F10 세포주를 이용한 melanin 형성능과 tyrosinase 저해활성을 측정한 결과, HD와 HDG 모두 효과를 나타내었으며 HDG가 약간 우수한 결과를 보였다. 결론적으로, HD의 당전이체인 HDG는 HD에 비해 동등이상의 세포손상 회복, 염증성 매개체 및 cytokine 억제능과 melanin 형성억제능을 나타내 었으며, HDG의 높은 수용성과 낮은 세포독성 등의 특성은 다양한 분야에서의 용도를 확대시킬 수 있을 것으로 보인다.

Hesperetin은 Hesperidin에서 유도되는 강한 항산화 기능의 플라보노이드 비당체이다. 본 연구 에서는 Hesperetin과 이의 Cyclodextrin 포접 복합체에 대하여 항산화, 항염증 및 항균 활성을 비교하였다. Hesperetin은 Hesperidin에 효소처리하여 제조되었으며, Hesperetin/Cyclodextrin 포접체는 용매 증류법에 의해 β-Cyclodextrin 및 Hydroxypropyl-β-Cyclodextrin을 사용하여 제조되었다. Hesperetin에 비해 Hesperetin/Hydroxypropyl-β-Cyclodextrin 포접체의 용해도는 93.5배 증가하였고, Hesperetin/β -Cyclodextrin 포접체의 용해도는 22.5배 증가하였다. 항산화 분석에서 Hydroxypropyl-β-Cyclodextrin 포접체는 Hesperetin과 유사한 라디칼 소거 활성능을 보인 반면, β-Cyclodextrin 포접체는 Hesperetin 보 다 약간 낮은 활성을 나타내었다. RAW 264.7 세포에 대한 세포독성은 Hydroxypropyl-β-Cyclodextrin 포접체, β-Cyclodextrin 포접체, Hesperetin의 순으로 세포독성이 낮았다. Hesperetin과 Cyclodextrin 포 접체는 모두 세포내 산화질소(NO), 종양괴사인자-α(TNF-α) 및 인터루킨-6(IL-6)과 같은 염증 매개체 를 감소시켰다. Hesperetin 및 Hydroxypropyl-β-Cyclodextrin 포접체는 상대적으로 β-Cyclodextrin 포접체 보다 더 효과적이었다. 피부 유해성 세균인 황색 포도상구균과 녹농균에 대해 억제 효과를 시험한 결과, 황색 포도상구균에 대해서는 Hesperetin = Hydroxypropyl-β-Cyclodextrin 포접체 > β -Cyclodextrin 포접체의 순서로 항균 효과를 나타내었으나, 녹농균에 대해서는 뚜렷한 억제효과를 나타내 지 않았다. 결론적으로, Hesperidin의 비당체 형태인 Hesperetin과 이의 Cyclodextrin 포접체는 다양한 생 물학적 활성을 보여주었으며, 용해도가 높은 Hydroxypropyl-β-Cyclodextrin 포접체가 β-Cyclodextrin 포접체에 비해 상대적으로 더 높은 활성을 나타내었다.

지난 20년간에 걸쳐 유머 경영은 효과적인 경영전략 기법으로 간주되고 있으며, 유머 경영의 실천적 방안 중 하나인 상사 유머는 부하직원의 태도, 행동에 바람직한 효과를 발휘한다는 결과가 제시되고 있다. 하지만 상사 유머를 설명하는 이론들, 상사 유머의 효과 연구 등에서 상사 유머의 혼재된 결과가 나타나 고 있다. 이러한 논쟁을 해소하기 위하여 상사 유머에 부하직원이 반응하는 데 있어 제한적 조건 (boundary condition)을 고려할 필요가 있다. 본 연구는 수평적인 조직문화가 확산되고 있다는 측면과 더 불어 상사 유머를 하향식 의사소통 방식으로, 부하직원의 발언 행동을 상향식 의사소통 방식으로 보고 상사의 관점을 수용하기 위해서는 개인이 인식하고 있는 권력거리가 중요한 제한적 조건이라고 판단하였다. 이에 권력거리를 낮게 인식할수록 상사의 유머 관점을 쉽게 수용하게 되면서 부하직원은 발언 행동을 증가시킬 수 있지만 권력거리를 높게 인식할수록 상사의 유머 관점을 수용하기 어려워지면서 부하직원은 발언 행동을 감소시킬 수 있다고 보았다. 국내 기업에 종사하는 220명 중간 관리자급을 대상으로 한 연구 결과를 보면 다음과 같다. 상사 유머와 발언 행동 간의 관계에서 권력거리는 조절 효과가 있는 것으로 나타났다. 구체적으로 권력거리를 낮게 인식할수록 상사 유머는 발언 행동에 정적인 영향을 주는 것으로 나타났지만, 권력거리를 높게 인식할수록 상사 유머는 발언 행동에 부적인 영향을 주는 것으로 나타났다. 이상의 결과를 바탕으로 본 연구는 관점수용이론을 토대로 상사 유머의 효과에 대한 제한적 조건 연구 분야를 확장하는 데 기여하고 실무적으로 리더에 의하여 발현되는 하향식 의사소통인 상사 유머와 부하 직원에 의하여 발현되는 상향식 의사소통인 발언 행동 간의 관계에서 권력거리의 인식이 중요한 성향적 조절 효과가 있다는 결과를 제시함으로써 조직 내 의사소통에 유용한 시사점을 제시하고자 하였다.

The purpose of this study is to present a diagnostic evaluation tool that can more accurately determine the academic performance level in Korean language proficiency of foreign undergraduate students studying at domestic universities. The diagnostic evaluation diagnoses the academic Korean language proficiency of foreign undergraduates, and provides the diagnosis results to foreign undergraduates, professors, and university institutions so that teaching activities can be conducted efficiently. In this study, it was considered that the ‘Basic Academic Ability Diagnostic Test for the Korean Language Subject' was suitable as a test tool for diagnosing to diagnose the academic achievment of foreign undergraduates. This diagnostic test is a diagnostic tool designed for Korean students in Korea, and it not only continuously verifies its reliability and validity, but also includes background knowledge that Korean university students in Korea are basically acquiring. To prove that the 'Basic Academic Ability Diagnostic Test' is suitable as a diagnostic evaluation tool for foreign undergraduates, the correlation with the Korean language achievement evaluation was analyzed. The correlation between diagnostic evaluation and other items showed a significantly positive correlation. When the diagnostic evaluation score was good, the pre-test and post-test scores of Korean language proficiency, and the TOPIC level was also high. This result proves that the basic academic ability diagnostic test tool is very suitable as a diagnostic evaluation tool for foreign undergraduate students. Also, the analysis result of the pre- and post-tests and the TOPIK test showed a very significant and strong positive correlation with the post-test, and the higher the TOPIK grade, the higher the score of the pre‐test.

This study was designed to investigate the intracellular signaling pathways and immunoenhancing effect of macrophage activation by crude polysaccharides (CPP) extracted from citrus peels. CPP did not affect the cytotoxicity of RAW264.7 cells, but showed dose-dependent effects on cell viability. Also, CPP showed high production of chemokine (nitric oxide (NO)) and cytokines (interleukin (IL)-6 and tumor necrosis factor (TNF)-α). CPP increased IL-6, TNF-α, and inducible nitric oxide synthase (iNOS) mRNA expression dose-dependently. CPP also strongly induced the phosphorylation of the ERK, p38, and IκBα pathways in RAW 264.7 cells. In anti-pattern recognition receptors (PRRs) experiments, the effect of CPP on NO production was strongly suppressed by neutralizing toll-like receptor (TLR)2, TLR4, and Dectin1 antibodies, whereas IL-6 and TNF-α production by CPP was mainly suppressed by mannose receptor (MR). Therefore, these results suggest that CPP treatment-induced NO production was regulated by the ERK, p38, and NF-κB pathways through TLR2, TLR4, and Dectin1 receptors, whereas IL-6 and TNF-α production was primarily regulated by the ERK, p38, and NF-κB pathways through MR receptors.

검여 유희강은 광복 이후 한국 서단에서 많은 영향력이 있었던 서예가 중 한 사람이다. 그는 가학과 신학문 교육기관 및 중국 유학 등을 통해 서예의 기초를 형성하였다. 또한 소탈하고 겸허한 인품으로 사람 만나기를 좋아하였고, 서예뿐만 아니라 예술 전반에 걸쳐 다양한 분야의 전문가들과 교유하며 학문 세계를 추구하였다. 그는 한학자ㆍ서지학자ㆍ시인ㆍ소설가ㆍ미술평론가ㆍ화가ㆍ전각가ㆍ미술애호가 등 넓은 인맥을 통해 학문ㆍ문화ㆍ예술 등에 대한 자외공부를 넓혀나갔던 것이다. 따라서 그의 서예는 단순한 서사 기능을 넘어서 ‘문자향ㆍ서권기’를 갖추는 경지에 이를 수 있었다. 이러한 검여의 교유에 대해 서예ㆍ한학ㆍ문학ㆍ 회화 등으로 나누어 분석하였다. 검여의 사숙에 대해서는 첩학서예와 비학서예를 나누어 분석하였다. 그는 첩학서예를 연마하면서 비학서예를 더욱 추구하였다. 그의 작품을 보면, 유용ㆍ황정견ㆍ소식ㆍ조지겸ㆍ등석여ㆍ강유위ㆍ포세신ㆍ김정희 등을 흠모하고 사숙하였다는 것을 알 수 있다. 그는 이들의 글씨뿐만 아니라 정신까지도 추구하였고, 이를 통해 자신의 개성 있는 서예 풍격을 형성해 나갈 수 있었다. 교유와 사숙이 검여 서예에 미쳤던 영향을 정리하면, 비첩병용ㆍ법고 창신ㆍ금석기ㆍ혼박웅일ㆍ필법입화ㆍ자외공부ㆍ불굴쇄신 등이다. 검여는 한국 서단에 북위서풍의 새로운 세계를 열어주었고, 금석기를 추구하여 김정희의 맥을 이어 나갔으며, 좌수서의 불굴쇄신 정신으로 후학들의 사표가 되는 서예가라 하겠다.

This study attempted to develop a representative mild Korean food, including kimchi, bulgogi, galbi, and bibimbap, while maintaining existing images in order to spread Korean food worldwide. Tangpyeongchae is a mild healthy food with a nutritional balance of carbohydrates from cheongpomuk, protein from beef and eggs, and vitamins and minerals from water parsley, bean sprout, and laver. The food has a history of being favored by the political elite of the Joseon Dynasty and has features in Korean storytelling. Tangpyeongchae is an obangsaek food (five representative colors of Oriental philosophy). This study examined modern recipes of Tangpyeongchae in order to establish a standardized cooking method. Furthermore, the study examined customer interest and marketability of natural pigments to develop obangsaek cheongpomuk (mungbean gel) by adding black sesame, a traditional ingredient in Korea, to the cheongpomuk as well as traditional Korean pigments, chija and omija.

This study analyzed Korean traditional foods and western foods in the field of 'dietary life' in Practical Arts curriculums, and developed the fusion-food cooking activity program for elementary school students. Firstly, potatoes, dumplings coated with bean paste, simple side dishes are discussed in the first curriculum. The second curriculum discussed only traditional foods and the third curriculum considered more traditional foods than western foods including bread. From the fourth curriculum to the sixth, traditional foods were mainly discussed and both traditional foods and western foods were mentioned evenly in the seventh and revised 2007's curriculum. Secondly, this study developed 'fusion-food cooking activity' program which helps students not only to learn the meaning, kinds, history, and related customs of Korean traditional foods; kimchi, Korean pizza, rice cake, but also to learn and practice cooking fusion-foods covering traditional foods.In conclusion, it can be assumed that the 'fusion-food cooking activity' program developed in this study improves interest in Korean traditional foods amongst elementary school students, and helps students to understand the reputation and value of traditional foods. Therefore fusion-foods cooking activity containing traditional foods which are not discussed in this study should be studied and developed more in the future.

This study investigated elementary school students' perception, preferences, and intake of Korean traditional foods, focusing specifically on kimchi, tteok (rice cake), and eumcheong (beverage) varieties; and compared them by gender, living with grandparents, mother's occupation, and meal preparation by the grandmother. The subjects were 287 6th grade elementary school students in Busan. The results were as follows: 80% of children were interested in Korean traditional foods. 40% believed that their intake of Korean traditional foods was decreasing because these foods were not palatable to them. The majority of them, however, said they would continue to eat Korean traditional foods as they had done (54.7%) or eat more than before (36.6%) in the future. The children thought that Korean traditional foods were rich in nutrition and good for their health. The children had the highest preference for Baechu-kimchi among varieties of kimchi, and they had high preferences for Songpyeon, Galaitteok, and Injulmi. They had high preferences for Sikhye, citron tea, and adlai tea. Over 80% reported consuming Baechu-kimchi and Kkakdugi three to four times per week. They had eaten Injulmi the most frequently among the tteoks, while over 80% had eaten the other types of tteok only once or twice per month. Adlai tea, citron tea, and Sikhye were drunk more than once per week. In general, we noted no significant differences in the children's perceptions, preferences, and intake of Korean traditional foods by gender, living with grandparents, mother's occupation, and meal preparation by grandmother, with the exception of several items. The students had a very positive perception of Korean traditional foods. They had higher preferences for and had more frequently consumed the more familiar Korean traditional foods. It is therefore suggested that if the children had opportunities to experience Korean traditional foods more frequently and variously at home or in restaurants, they would appreciate Korean traditional foods even more, and develop higher preferences for these foods.

This study was intended to help children to cultivate and develop a sound attitude toward food consumption and eating habits through the analysis of food and nutritional information in news articles and advertisements in three major daily children's newspapers in Korea: The Chosen Children's Daily Newspaper, The Hankook Children's Daily Newspaper, and The Donga Children's Daily Newspaper. The monitoring period was for twelve months, January to December 2003. Two hundred seventy-nine articles and three hundred thirty-five advertisements were analyzed. The results were as follows. 'Cooking and health' were the most frequent subject in food and nutrition articles. The articles' contents are evaluated positively in morality and explanation; but negatively in fairness, specialization, and objectiveness. The articles were insufficient in the explanation of professional terms, scientific bases, and practical measures for real life. It therefore seems that they were difficult for children to understand well. The most frequent themes in the advertisements were 'processed fats and sugars' such as chocolate, candies, and cookies. Frequently, they were exaggerated and accompanied by phrases promoting consumption. They did not provide sufficient well-grounded information, and focused too much on events or gifts to instigate consumer sentiment. In conclusion, the most serious problem was that most food and nutrition information in these children's newspapers was lacking in specialization. More specialized and objective information should be provided in order to enhance the educational value of children's newspapers and their utilization in school education programs. Continuous monitoring should be carried out to discover those news articles and advertisements that contain correct food and nutrition information.

유자의 착즙방법별 품질특성과 관능검사특성을 알아보기 위하여 원심분리식과 압착식 및 효소처리하여 압착한 방법으로 나뉘었다. 수율을 높이기 위하여 펙틴분해효소를 첨가한 방법이 수율이 68%로 가장 높고 압착식이 26.3%로 낮게 나타났다. PH는 큰 차이가 없었으나 당도는 압착한 방법이 6.0˚brix로 가장 높았고, 원심분리식이 4.5˚brix로 가장 낮았으며, 유리당은 모든 추출방법에서 fructose가 높은 함량을 보였

The purpose of this study was to survey the concern for health, nutrition knowledge, and nutritional attitude of the elementary school children's mothers, to investigate the correlations among them, and to estimate their effects on the growth of their children. The questionnaire was answered by 780 mothers in the Busan area. The concerns over health and nutritional attitude were above average in all items. The perception and accuracy with respect to nutrition knowledge were 90.3% and 77.0%, respectively, and the mean score of the nutrition knowledge was 17.5 on a basis of twenty-five. This indicates that the subjects had a comparatively deep concern for health and good knowledge of nutrition, and professed a relatively desirable attitude. These results indicate a desirable dietary attitude for children as well as parents. The correlation coefficients between nutrition knowledge and a concern for health, and between nutrition knowledge and nutritional attitude were very low. This suggests that the subjects' knowledge of nutrition does not develop into practice. The correlation coefficient was high (r=.610) between the concern for health and the nutritional attitude. In conclusion, the nutrition education program for mothers should be developed to add good practice to knowledge, thus increasing the concern for health, correcting their faulty knowledge of nutrition, teaching the good nutrition, and taking a practical attitude toward the use of their present nutritional knowledge.

The aim of this study is to survey the eating habits and nutritional knowledge of children in Pusan, with a view to uncovering problems and their underlying causes and cultivating desirable dietary habit and nutrition for children. Three hundred and fifty six elementary school students were asked questions about their eating habits and nutritional knowledge as well as general information about their personal characteristics. The results showed: 1. Only 53.5% of the subjects had breakfast every day. Seventy-six percent of the subjects had dinner every day. Only 40% of the children took meals and talked with family at both breakfast and dinner. Thus there was little opportunity for dietary guidance by parents. 2. About half of the subjects answered that their appetite decreased after eating snack foods between meals. A third of the subjects liked the baked goods as snacks. Because of their high sugar and fat content, they can damage children's health, resulting in child diabetes and tooth decay. For this reason, careful education is necessary to allow children to be able to select snack foods that are appropriate in kind and quantity. 3. About 85% of the subjects had an unbalanced diet. Therefore systematic nutrition education at school is necessary to instill in children the value of balanced diet. 4. Children preferred rice to other cereals as a staple food. They disliked kimchi, seasoned and blanched foods and salads as subsidiary foods. It is therefore necessary to teach children systematically the nutritional advantage of cereals and vegetables and to heighten their awareness of Korean food culture. 5. Children had a low level of nutritional knowledge. The knowledge of specific nutrients was lower than that of foods. In conclusion, systematical educational programs need to be developed at elementary school. These should include information about achieving a balanced diet, good eating habit, meal management and Korean dietary culture. Nutritional education at home must be emphasized.

소맥분 및 복합분들에 관한 amylogram 특성치, 조리시험, 색도 및 관능검사를 실시하여 알아본 결과는 다음과 같다. 복합분의 amylogram의 특성치는 20% 밤가루 첨가구까지 밀가루 면의 점도 특성에 접근하였다. 조리시험에서는 밤가루의 배합비가 증가할수록 조리면의 중량, 부피는 약간씩 감소되었고 흡광도는 약간씩 증가되었으나 30% 밤가루가 첨가될 때까지는 밀가루 면과의 큰 차이를 보이지 않았다. 조리면의 색차(△E)가 밀가루 면과의 비교에서 B, C면은 noticeable로 나타났으나 D면 이상은 appreciable로 나타났다. 관능검사의 경우, 색도는 30% 밤가루 첨가구까지 밀가루 면과 유의차가 없었으나 조직감에서는 밤가루 10% 첨가구만이 유의차가 없었다.