많은 생태학자는 식물군락 및 군집이 환경요인과 상호작용하여 나타내는 변화 과정을 이해하기 위해 노력하고 있다. 산림식생 보다 역동적인 하천 주변에 형성되는 식물군집은 하천의 교란동태에 밀접하게 연관되어 있다. 비술나무는 한반도 중부이북에 분포하는 하천의 가장자리에 군집을 형성한다. 우리는 남한강의 상류 지역에서 비술나무 군집이 정착하고 발달하는 과정을 이해하고자 하였다. 하천의 수면으로부터 군집의 중앙지점의 높이는 수령등급이 증가함에 따라 높아졌다. 반면에 비술나무의 높이는 수령등급이 증가함에 따라 증가하였다가 감소하는 경향을 나타내었다. 풍부도 (Richness(S)), 균등도(Evenness(J')), 다양도(Diversity(H') 및 최대다양도(Maximum diversity(H'max))도 수령등급이 증가함에 따라 증가하였다가 감소하는 경향을 나타내었다. 반면에 개체 당 줄기의 수 및 밀도(Density(D))는 수령등급이 증가함에 따라 감소하였다. 비술나무의 유묘는 수령등급 중간 단계이상의 군집 내에는 재정착에 성공하지 못했다. 유묘의 재정착은 하천에서 주기적으로 발생하는 범람에 의해 생성된 공간에 정착하였다. 재정착 이후 비술나무 군집은 하나의 유기체와 같이 성장하였다. 반면에 비술나무 군집을 구성하는 식물 종은 군집이 발달함에 따라 풍부도 (Richness(S)), 다양도(Diversity(H')는 증가하였다가 감소하는 과정을 나타내었다. 즉 구성종의 변화는 각각의 종과 군집의 환경변화와 연관된다고 판단되었다. 비술나무 군집의 재생을 위해서는 종자에 의한 유묘의 재정착이 가능한 공간이 공급되어야 한다. 본 조사가 이루어진 남한강의 중상류 지역에서는 비술나무의 재정착에 필요한 공간이 소멸되어 새롭게 생성되는 군집은 매우 드물었다. 따라서 남한강 상류 지역에서 비술나무 군집의 유지를 위해서는 유묘의 재정착 에 필요한 적절한 공간의 확보가 필요함을 제안한다.

This study was carried out for the functional investigation of the Ulmus pumila L. extracts for use in functional-food processing. Extracts of Ulmus pumila L. were obtained using distilled water and 70% ethanol, and the extracts were tested for their electron-donating ability, SOD-like activity, nitrate-scavenging ability, and anticancer (MDA and A 549 cells) activity. The extraction yields of the water and ethanol extracts were 12.7 and 12.0%, respectively; the polyphenol contents were 623.5 ± 2.4 and 710.5 ± 2.1 mg/100 g; the electron-donating ability was high in proportion with the density; and the water extract was higher than the ethanol extract (76 and 64%, respectively) at 1,000 ppm. In all the 1,000 ppm densities, the SOD-like activity of the water extract was far higher than thatof the ethanol ex tract (53 and 38%, respectively), and the nitrite- scavenging ability of the ethanol extract was higher than that of the water extract (47 and 43%, respectively). As for the anticancer ability at 1,000 ppm, it was 62% in the water extract and 42% in the ethanol extract in the MDA cell, and 60% in the water extract and 45% in the ethanol extract in the A 549 cell. Thus, the proliferation inhibition ability of the water extract against cancer cells was found to be far higher than that of the ethanol extract (60 and 45%, respectively).

In this study, 0, 20, 40, 60, 80, and 100% Ulmus pumila L. nonglutinous and glutinous sikhe were added to Ulmus pumila L. extracts for 15 days at 4℃, and for seven days at 25℃, to examine the extracts' storage properties and sensory characteristics. The results are as follows: (1) On the changes of pH and acidity during storage of Ulmus pumila L. nonglutinous and glutinous sikhe, both of them showed lower pH values with lower additive Ulmus pumila L. extract contents. The pH value continuously decreased with a longer storage period, and the acidity was higher with a lower concentration of Ulmus pumila L. extract. (2) The total microbial cell count during storage of Ulmus pumila L. nonglutinous and glutinous sikhe at 4℃ was 4.6-5.0 log CFU/g at 0 day. The sikhe to which Ulmus pumila L. extract was not added increased to 8.8-9.0 log CFU/g on the seventh storage day, while the sikhye to which 80 and 100% Ulmus pumila L. extracts were added were 7.8 and 6.9 logCFU/g, respectively. Thus, the total cell count was lower with a higher additive content of Ulmus pumila L. extract. The total cell count of the sikhe to which 0-60% Ulmus pumila L. extracts reached the maximum value on the seventh storage day and did not show any change thereafter. The total cell count of the sikhe to which 80 and 100% Ulmus pumila L. extracts were added, however, reached the maximum value on the 10th to 13th storage days, thus showing that the storage period was increased by Ulmus pumila L. At 25℃, the total cell count was 4.6-5.0 log CFU/g on 0 day and continuously increased during the storage period. It had increased to 8.9-9.5 log CFU/g on the seventh storage day, and no differences were shown according to the additive content of Ulmus pumila L. extract. (3) On the sensory characteristics of Ulmus pumila L. nonglutinous and glutinous sikhe, the Ulmus pumila L. nonglutinous sikhe to which 20% Ulmus pumila L. extract was added showed the highest overall-acceptability value (4.23±0.95), whereas the Ulmus pumila L. glutinous sikhe to which 40% Ulmus pumila L. extract was added showed the highest overall-acceptability value (3.95±0.95). The sikhe to which 20 and 40% Ulmus pumila L. extracts were added showed significantly high taste, flavor, sweetness, and overall-preference values (p<0.05).