This study assessed the nutrient consumption of children from lunch at day care centers and kindergartens. A total of 184 lunch plates were selected in two child day care centers and two kindergartens in Seoul. Weights of the menus in planned meals were measured and amount of served and consumed lunches were calculated using a digital photography technique. Nutrients of the planned, served, and consumed lunches were assessed using CAN-Pro 4.0 and the Index of Nutritional Quality (INQ) was calculated for each meal. Compared with the estimated energy requirement for lunch for 3-5 year old children, the planned meals of the child day care centers and kindergartens contributed 42.8% and 98.8% of the daily energy requirements, respectively. At a child day care center, a served meal provided more nutrients than a planned meal since some children requested more servings after eating the served meals. This showed that the planned meal did not meet children’s needs as well as the nutrient requirements. At the other child care center, children were served less than the planned meal by 6.8%, which resulted in serving less energy, calcium, potassium, and vitamin C than the required nutrients for lunch. Kindergarten A served meals with the energy requirement for lunch of 101.8%, but Kindergarten B served a meal with the energy requirement of 83.5%. Since the served portions were too small to meet nutrient requirements of the children, they consumed almost all the food served, and their nutrient consumption was similar to the nutrients served. Even though they consumed all the food served, their nutrient consumption did not meet their nutritional requirements. When assessed by INQ, the quality of the meal was good; children could consume enough nutrients when served proper quantity. Teachers who are responsible for serving meals need to be educated on proper portion sizes and how to encourage children to practice healthy eating. To promote healthy eating among children, parents need to provide children with messages consistent with what they have learned at institutions and to be a good role model in daily dietary life.

Tremella fuciformis were collected from dead Quercus limbs at Haenam, Jeonnam province in 2003 and cultured in artificial media with Hypoxylon sp., a symbiotic fungi. Various extracts were prepared from this cultured mushroom according to three experimental settings and their antioxidant properties were examined. Antioxidant activity of extracts from Tremella fuciformis was evaluated by scavenging activity of 2,2´-azinobis-(3-ethylbenzothiazoline- 6-sulfonic acid) radical cation (ABTS+), 1,1- diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and superoxide dismutase(SOD)-like activity. Among the extracts, the chloroform extract from in experimental setting I showed the most potent radical scavenging activity in each assay, showing 56% of DPPH radical scavenging activity at 1,000 ppm and 35.7% of ABTS+ scavenging activity at 1,000 ppm. Total phenolic content were estimated in various extract by using caffeic acid, chlorogenic acid, catechin, and ferulic acid as standards. Correlations of phenolic content in each extracts with antioxidant activity will be discussed in this study.

Tremella fuciformis were collected from dead Quercus limbs at Haenam, Jeonnam province in 2003 and cultured in artificial media with Hypoxylon sp., a symbiotic fungi. Various extracts were prepared from this cultured mushroom according to three experimental settings and their antioxidant properties were examined. Antioxidant activity of extracts from Tremella fuciformis was evaluated by scavenging activity of 2,2´-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical cation (ABTS+), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and superoxide dismutase(SOD)-like activity. Among the extracts, the chloroform extract from in experimental setting I showed the most potent radical scavenging activity in each assay, showing 56% of DPPH radical scavenging activity at 1,000 ppm and 35.7% of ABTS+scavenging activity at 1,000 ppm. Total phenolic content were estimated in various extract by using caffeic acid, chlorogenic acid, catechin, and ferulic acid as standards. Correlations of phenolic content in each extracts with antioxidant activity will be discussed in this study.

각질형성세포주인 HaCaT세포에서 Lipopolysaccharide (LPS)로 유도하는 염증반응에는 tumor neurosisfactor-α (TNF-α), interleukin-1α (IL-1α), interleukin-6 (IL-6), 및 interleukin-8 (IL-8)와 같은 염증 유발 사이토카인(pro-inflammatory cytokines)이 증가되고, 또한 염증반응을 매개하는 induciblenitric oxide synthase (iNOS), cyclooxygenase-2 (COX-2) 및 prostaglandins E2 (PGE2)도 증가된다. 본 연구에서는 이렇게 유도된 염증 반응에서 효과적으로 염증 관련인자를 조절할 수 있는 천연물을 발굴하고자 하였다. 그 결과, 마가목, 쐐기풀, 죽여 및 오배자 혼합 추출물이 IL-1α, TNF-α, IL-6 및 IL-8의발현을 억제하고 COX-2, iNOS 및 PGE2의 발현도 억제함을 확인하였다. 아울러 IQ chamberⓇ을 이용하여피부에 첩포할 때 sodium lauryl sulfate (SLS)로 유발한 피부자극에서 이들 혼합물이 효과적으로 그 자극을억제함을 확인하였다. 따라서 본 연구 결과로부터 마가목, 쐐기풀, 죽여 및 오배자의 혼합물이 피부자극완화용화장품 소재로서 민감성 피부 등을 위한 제품에 유용하게 사용될 수 있음을 확인하였다.