• 제목/요약/키워드: SWEET

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락침(落枕) 환자에 대한 Sweet Bee Venom과 Bee Venom의 치료효과 및 Allergy 반응 비교 연구 (Comparison of Treatment Effects and Allergic responses to stiff neck between Sweet Bee Venom and Bee Venom Pharmacopuncture (A pilot study, Double blind, Randomized Controlled Clinical Trail))

  • 이경희;윤현민;고우신;송춘호;장경전;안창범;김철홍
    • 대한약침학회지
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    • 제11권4호
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    • pp.39-48
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    • 2008
  • Objective The purpose of this study is to investigate the difference of treatment effects and allergic responses to stiff neck between Bee Venom Pharmacopuncture and Sweet Bee Venom Pharmacopuncture. Methods Forty one patients who felt stiff neck were randomly divided into two groups, a Bee Venom Pharmacopuncture group(group I) and a Sweet Bee Venom Pharmacopuncture group(group II). Evaluations of the treatment effects were made before and after a treatment using Visual Analog Scale(VAS), Neck Disability Index(NDI), Clinical Evaluation Grade(CEG). The comparison of allergic responses was measured with VAS. The obtained data were analyzed and compared with SPSS. Results The group I and group II showed significant improvement(p<0.05) according to the VAS, NDI, CEG. And the differences between the two groups were insignificant according to VAS, NDI, CEG. But allergic responses such as localized edema, localized itching were significantly lower in group II than group I. Conclusions It seems that there are no big different treatment effects between the two groups. Sweet Bee Venom Pharmacopuncture appears to be more effective measurement against allergic reactions than the Bee Venom Pharmacopuncture. Further studies are needed for the comparison of Bee Venom Pharmacopuncture and Sweet Bee Venom Pharmacopuncture.

Sweet Bee Venom과 봉약침의 퇴행성 슬관절염에 대한 통증감소효과와 Allergy 반응 비교연구 (A Study on Pain relief effects and Allergic responses for the Osteoarthritis of the knee joint Between Sweet Bee Venom and Bee Venom Pharmacopuncture.)

  • 나원민;이성용;장은하;문형철;김성민;윤창호;전봉환;김성철
    • 대한약침학회지
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    • 제10권2호통권23호
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    • pp.47-55
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    • 2007
  • Objectives : To verify pain relief effects and allergy inhibitory action for the osteoarthritis of the knee joint in Sweet Bee Venom in which allergy causing enzyme is removed. Methods : We randomly allocated 36 participants to treatment group Sweet Bee Venom and Bee Venom. Outcomes on pain reduction were measured by 100mm VAS(Visual Analog Scale). And we recorded into details allergic responses during Pharmacopuncture treatment. Results : Whole body condition and pain rate through VAS measurement were improved significantly in 2 weeks. We could get difference in pain score of two Pharmacopuncture groups significantly in 2 weeks. BV group showed superior reduction in pain compared to the Sweet BV group. But we could not get difference in whole score of two pharmacopuncture groups significantly. On the other hand other allergic responses such as edema, itchiness, pain were significantly lower in the Sweet BV group.

Genetic Diversity of Sweet potato feathery mottle virus from Sweet Potatoes in Korea

  • Kwak, Hae-Ryun;Kim, Mi-Kyeong;Jung, Mi-Nam;Lee, Su-Heon;Park, Jin-Woo;Kim, Kook-Hyung;Ko, Sug-Ju;Choi, Hong-Soo
    • The Plant Pathology Journal
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    • 제23권1호
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    • pp.13-21
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    • 2007
  • Sweet potato feathery mottle virus(SPFMV) is one of the most prevalent viruses infecting sweet potatoes and occurs widely in sweet potato cultivating areas in Korea. To assess their genetic variation, a total of 28 samples infected with SPFMV were subjected to restriction fragment length polymorphism(RFLP) analysis using DNAs amplified by RT-PCR with specific primer sets corresponding to the coat protein(CP) region of the virus. The similarity matrix by UPGMA procedure indicated that 28 samples infected with SPFMV were classified into three groups based on the number and size of DNA fragments by digestion of CP-encoding regions with 7 enzymes including SalI, AluI, EcoRI, HindIII, FokI, Sau3AI, and DraI bands. Four primer combinations out of 5 designed sets were able to differentiate SPFMV and sweet potato virus G infection, suggesting that these specific primers could be used to differentiate inter-groups of SPFMV. Sequence analysis of the CP genes of 17 SPFMV samples were 97-99% and 91-93% identical at the intra-group and inter-groups of SPFMV, respectively. The N-terminal region of the CP is highly variable and examination of the multiple alignments of amino acid sequences revealed two residues(residues 31 and 32) that were consistently different between SPFMV-O and SPFMV-RC.

유산균을 이용한 발효 고구마의 품질 특성 및 항산화 활성 (Quality and Antioxidant Properties of Fermented Sweet Potato Using Lactic Acid Bacteria)

  • 하기정;김현영;하인종;조성래;문진영;서권일
    • 한국식품영양학회지
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    • 제32권5호
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    • pp.494-503
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    • 2019
  • The purpose of this study was to investigate the quality and antioxidant properties of three fermented sweet potato cultivars (Shinyulmi, Hogammi, and Shinjami) using lactic acid bacteria. During the fermentation, the pH was lowered and the titratable acidity increased. The viable cell counts of lactic acid bacteria increased 8.44-9.62 log CFU/g. Organic acid content (especially lactic acid) of sweet potatoes increased by fermentation. Also, ${\gamma}$-Aminobutyric acid increased more than 8.6 times by fermentation in all samples. The total polyphenol and flavonoid contents of sweet potato, showed insignificant changes in all samples by fermentation. ABTS radical scavenging activity of all samples slightly decreased by fermentation, but not significantly. DPPH radical scavenging activity decreased slightly by fermentation except Shinyulmi. However, when compared with the varieties, Shinjami showed the highest activity. The reducing power of Shinjami decreased slightly by fermentation, but activity was the highest among all samples. Based on these results, most of the chemical properties and functionality of fermented sweet potato are retained after fermentation, although some antioxidant activity decreases. We suggest that three fermented sweet potato cultivars (Shinyulmi, Hogammi, and Shinjami) using lactic acid bacteria can be used in various applications because of their effective functional properties.

블랜칭 처리가 단호박의 품질특성과 항산화활성에 미치는 영향 (Effect of Blanching Conditions on Qualities and Nutritional Characteristics of Sweet pumpkin)

  • 최진희;우혜은;박종대;성정민
    • 한국식생활문화학회지
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    • 제36권5호
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    • pp.512-521
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    • 2021
  • This study investigated the quality characteristics of sweet pumpkin after blanching. Sweet pumpkins were blanched in distilled water, 2% citric acid and 2% NaCl water at 100℃ for 3 min. The cooking loss of sweet pumpkin in the blanching groups was lower than that in the control group, and greenness and yellowness in the blanching groups were higher than those in the control group (p<0.001). Total polyphenol content (TPC) of sweet pumpkin increased after blanching (p<0.05), and TPC true retention (TR) was measured with the highest NB. CON and NB were significantly higher in ?-carotene content (p<0.001). Lutein content in the blanching treatment groups was lower than that in the control group, but NB was the highest between the blanching groups (p<0.001). DPPH and ABTS+ radical scavenging activity assays revealed higher antioxidant activity in the NB groups among the blanching groups (p<0.001). The CON was 2.44 log colony-forming unit (CFU)/ g in the total bacterial count, but there were no microorganisms in the blanching groups. In conclusion, blanching with the addition of 2% NaCl can inhibit the growth of microorganisms and improve TR and antioxidant activities in sweet pumpkin.

국내산 고구마 품종에 따른 영양성분 및 이화학적 특성 (Nutrient Components and Physicochemical Properties of Korean Sweet Potato according to Cultivars)

  • 라하나;김진숙;김기창;최송이;한선경;정미남;김경미
    • 한국식생활문화학회지
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    • 제33권6호
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    • pp.597-607
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    • 2018
  • This study examined the nutrient components and measured the physicochemical properties of 23 Korean sweet potato cultivars. The proximate composition, free sugars, organic acids, and dietary fiber of sweet potato were analyzed and the water binding capacity, oil absorption and pasting characteristics were measured. The proximate composition was the highest in Happymi and was higher in colored sweet potato than in general sweet potato (p<0.05). The sucrose content was the highest among the free sugars in the general cultivars and yellow/orange colored cultivar. The major organic acids were oxalic acid, citric acid, malic acid, succinic acid, fumaric acid, and acetic acid. Oxalic acid and citric acid were high in the purple colored cultivars and malic acid was high in yellow/orange colored cultivars. Each total dietary fiber content of the general and colored cultivars was 7.51-13.94 and 13.04-16.97%, respectively, but there was no significant difference. The water binding capacity and oil absorption of Juhwangmi was high in all cultivars (p<0.05). The peak viscosity of sweet potato powder showed highest a significant difference of 12.50-1342 cP (p<0.05). The breakdown of Sincheonmi was 512, which was the highest value (p<0.05). The setback of Geonpungmi was significantly low, 6.0 (p<0.05).

『황제내경(黃帝內經)』 "음양구부족자(陰陽俱不足者) 감약치지(甘藥治之)"에 대한 고찰 (The Meaning Of "In case of both Yin and Yang deficiency, treat with sweet medicinals(甘藥)" In the Huangdineijing)

  • 柳姃我
    • 대한한의학원전학회지
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    • 제35권4호
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    • pp.41-61
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    • 2022
  • Objectives : This paper aims to examine the clinical meaning of treating with sweet medicinals where acupuncture fails, through studying the verse, "In case of both Yin and Yang deficiency, treat with sweet medicinals" in the Huangdineijing. Methods : Related contents in the chapters 「邪氣藏府病形」, 「根結」, 「終始」, 「經脈」, 「九鍼論」 of the Lingshu were analyzed threefold. The circumstances of the application of the "In case of both Yin and Yang deficiency, treat with sweet medicinals" principle to the late Han East Asian medicine as written in the Shanghanzabinglun were examined, and its meaning was explored. Results : The 'Yin Yang' in the verse could be substituted with the Five Zhang and Six Fu, Blood and Qi, Form and Qi, Form and Jing, Form and Zhi, etc. In patients with deficiency in Qi, Blood, Yin and Yang, we can observe external symptoms such as narrow pulse pattern, symptoms in the throat or below the throat, thirst, and coarse voice. To apply sweet medicinals is to supplement the Jing from food, Spleen and Stomach, Middle Qi and Earth Qi which produces and maintains Qi, Blood, Yin and Yang. Therefore, it is essential in treating disease patterns with deficiency in both Qi, Blood, Yin and Yang, and cannot be substituted with other means of treatment such as acupuncture, moxibustion, and other manipulative therapies. Conclusions : Sweet medicinals were applied in disease patterns with throat thirst and narrow pulse patterns which could not be managed with general acupuncture or moxibustion in the time of the Huangdineijing's publication, as it holds the Earth virtue which could harmoniously supplement the body's Qi, Blood, Yin, and Yang. Later its application broadened, treating various conditions accompanying Qi, Blood, Yin, Yang deficiency, which expanded potential of medicine and contributed to the generalization of drug treatment.

단감 '부유'의 경제적 가치 분석 (An Analysis on the Economic Value of 'Fuyu' Sweet Persimmon)

  • 최재혁;김영애;박길석;조현지;최성태;조용조;이상대
    • 농업생명과학연구
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    • 제50권4호
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    • pp.225-234
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    • 2016
  • 본 연구는 '부유' 단감의 경제적 가치를 평가하기 위해 이루어졌다. 연구를 위해 최근 9년간의 단감 '부유'주산지 소득조사 원시자료(707농가)와 현장을 방문하여 조사한 47농가의 자료를 이용하여 kg당 수취가격, 투입비용, 주당 수량을 분석하였다. 연구결과 단감 '부유'의 손익분기수령은 성장기 8수령과 쇠퇴기 85수령으로 분석되어 단감 '부유'의 경제적 갱신 한계 수령은 85수령으로 나타났다. 주당 수량은 65수령을 전후로 가장 높은 것으로 나타났다. 경제적 내용연수 85수령을 기준으로 한 단감 '부유'의 주당 경제적 가치는 수익접근법에 의해 10,488천원, 비용접근법에 의해 9,249천원으로 분석되었다.

남한 온량지수의 변화와 단감의 안전재배에 관한 연구 (Assessment of Safety Cultivation Zones for Sweet Persimmon by Warmth Index Change in South Korea)

  • 심교문;김용석;정명표;최인태;허지나
    • 한국기후변화학회지
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    • 제5권4호
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    • pp.367-374
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    • 2014
  • The monthly mean air temperature datasets of 61 stations in South Korea from 1973 to 2012 were collected to calculate trends in the warmth index (WI) and to analyze the potential enlargement of safety cultivation limit for sweet persimmon. The WI averaged over the last 40 years was 104.1 (℃·Month) at 61 stations, with the highest at Seogwipo station (WI=137.9) and the lowest at Daegwallyeong station (WI=60.9). It has increased by 1.8 (℃·Month) per 10 years over the last 40 years, with the highest in the year 1994 (WI=112.0) and the lowest in the year 1976 (WI=94.7). When the possible stations for sweet persimmon cultivation were classified by the basis on WI≥100, 38 out of the 61 weather stations were included in the safety cultivation zone for sweet persimmon for the last 40 years. On the other hand, the number of weather stations within the safety cultivation zones for sweet persimmon for the last 10 years (from 2003 to 2012) were 47 by adding additional 9 stations (Socho, Wonju, Chungju, Seosan, Uljin, Yangpyeong, Icheon, Cheonan, and Geochang stations). A further study of the climate conditions and soil characteristics is required for a better assessment of the safety cultivation zones for sweet persimmon.

탁주양조원료(濁酒釀造原料)로서 고구마의 이용(利用)에 관(關)한 연구(硏究) (Studies on the Utilization of Sweet Potatoes for Takju Brewing)

  • 김찬조;최우영;오만진
    • Applied Biological Chemistry
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    • 제15권3호
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    • pp.213-219
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    • 1972
  • 고구마를 직접(直接) 탁주양조(濁酒釀造)로 사용(使用)하기 위하여 생(生) 고구마 및 절간(切干) 고구마분(粉)을 이용(利用)한 제국실험(製麴實驗), 그리고 산(酸), 알칼리, 산화(酸化)환원제, polyphenol oxidase 저해제등(等)의 처리(處理)에 의(依)한 절간(切干)고구마의 탈색실험(脫色實驗)과 알칼리 및 열처리(熱處理)에 의(依)한 생(生) 고구마의 박피실험(剝皮實驗)을 하여 다음과 같은 결과(結果)를 얻었다. 1. 생(生) 고구마를 원료(原料)로 담금한 경우에 박피(剝皮)하여 담금한 구(區)가 하지않는 구(區)에 비(比)하여 다소(多少) 높은 발효율(發酵率)을 보였고, 전체적(全體的)으로 각구(各區)에서 모두 산(酸)이 많고 알콜 생성량(生成量)이 적었으며 그 제성주(製成酒)의 색상(色相) 및 취기(臭氣)가 좋지 못하였다. 2. 절간(切干)고구마분(粉)을 원료(原料)로 담금한 경우에는 생(生)고구마로 담금한 구(區)에 비(比)하여 총산함량(總酸含量)이 적은 반면(反面)에 알콜생성량(生成量)이 훨씬 많았다. 당화보조제(糖化補助劑)로서 엿기름을 사용(使用) 구(區)보다 밀기울국(麴)을 사용(使用)한 구(區)에서 알콜의 증산(增産)을 보여 4일후(日後) 술덧의 알콜함량(含量)이 $10.5{\sim}11.4%$에 달(達)하였고 그 제성주(製成酒)는 산미(酸味)가 부족(不足)하여 제성후(製成後) 시간경과(時間經過)에 따라 점차 암색(暗色)으로 착색(着色)되어 제품(製品)으로서의 가치(價値)가 저하(低下)되었다. 3. 절간(切干)고구마분(粉)에 Neuropora sitophila 및 Aspergillus oryzae 를 접종(接種)하여 제국(製麴)한 결과(結果), 균사(菌絲)가 고르게 발육(發育)된 국(麴)을 얻었으나 이들 국(麴)으로 담금한 술덧은 알콜함량(含量)이 현저(顯著)히 낮았다. 4. 산(酸) 및 알칼리, polyphenol oxidase 저해제(沮害濟), 그리고 ether, ethanol 등(等) 유기용제(有機溶劑) 처리(處理)에 의(依)한 절간(切干)고구마의 탈색효과는 가피(加被)할 수 없었으며 공시(共時)한 산화환원제중(酸化還元劑中) $KMnO_4$가 가장 탈색효과가 있었고 염류중(鹽類中)에서는 명반 및 소(燒)명반의 효과도 다소인정(多少認定)되었다. 5. 절간(切干)고구마분(粉)에 첨수하여 가열(加熱) 호화(糊化)할 때의 흑변(黑變)에는 공존(共存)하는 pectin 및 amino 산(酸)은 별영향(別營饗)을 미치지 않으나 tannin 은 기타(其他) 착색물질(着色物質)과 함께 영향(影響)을 주었다. 6. 고구마의 박피(剝皮)에는 3% 알칼리 비등용액중(沸騰溶液中)에서 6분간(分揀) 침적(沈積)로서 효과가 없었으며 비등수중(沸騰水中)에서는 12분간(分揀) 이상(以上)의 처리를 요하였다. 이상(以上)의 결과(結果)로서 생(生)고구마 또는 절간(切干)고구마분(粉)으로 양조(釀造)하거나 이를 제국(製麴)하여 양조(釀造)하는 데는 일반적(一般的)인 담금법(法)으로서 좋은 결과(結果)를 얻을 수 없었으며 여러 가지 전처리(前處理)에 의(依)한 원료(原料)의 탈색효과도 기대(期待)할 수 없었으므로, 생(生)고구마 또는절간(切干)고구마분(粉)을 직접 원료(原料) 사용(使用)하려면 여기에 적합(適合)한 효모(酵母)와 고구마착색물질(着色物質)을 분해(分解)시키는 미생물(微生物)의 검색(檢索)에 대(對)한 연구(硏究)가 필요(必要)하겠다.

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