메밀국수의 품질표준화를 위한 면류 제품 개발과 생리활성 탐색

柳光夏 강원대학교 대학원 2008 국내박사

The component analysis of buckwheat powder and buckwheat noodles(extruded, raw, and dried noodles) which are mixtures of wheat flour and buckwheat powder, dough properties of the mixtures of wheat flour and buckwheat powder, and physical properties of buckwheat noodles were investigated. 70% ethanol extracts of buckwheat noodles were prepared and were subjected to in vitro and in vivo testing to explore their physiological activities including antioxidative, antimutagenic, anticancer, and hyperlipidemic effects. Finally, qualities of buckwheat noodles were examined in terms of various items during storage periods. These results may be the fundamental data for an improvement of the function of buckwheat noodles. All the results could lead to the following conclusions: The component analysis of buckwheat powder and buckwheat noodles(extruded, raw, and dried noodles) which are mixtures of wheat flour and buckwheat powder, dough properties of the mixtures of wheat flour and buckwheat powder, and physical properties of buckwheat noodles were investigated. 70% ethanol extracts of buckwheat noodles were prepared and were subjected to in vitro and in vivo testing to explore their physiological activities including antioxidative, antimutagenic, anticancer, and hyperlipidemic effects. Finally, qualities of buckwheat noodles were examined in terms of various items during storage periods. These results may be the fundamental data for development of functional buckwheat noodle. All the results could lead to the following conclusions: 1. The component analysis of buckwheat powder and the mixtures of wheat flour and buckwheat powder Analysis of the general composition of buckwheat powder, and the mixture of wheat flour and buckwheat powder, demonstrated that the increase of buckwheat powder in the mixture caused slight elevation of crude ash, crude fat, and crude fiber content but slight decrease of crude protein, sugar, and energy. In the analysis of fatty acids, the content of palmitic acid was independent of a buckwheat ratio in the mixture and stearic acid was the most abundantly in the mixture of 80% buckwheat powder. However, the content of linoleic, linolenic, arachidonic, and behenic acids were slightly elevated by the increase of the buckwheat ratio in the mixture. The content of linoleic and eicosapentaenoic acid were increased by the decrease of the ratio of buckwheat in the mixture. 2. The component analysis of buckwheat noodles The general composition of noodles from the mixtures of 60% and 70% buckwheat powder revealed that the content of crude fat and crude protein in raw noodles was higher than that in the extruded noodle but carbohydrate content of raw noodles was low. The mineral content of noodles from the mixtures with 60% and 70% buckwheat indicated that calcium content was higher in dried noodles than that in raw and extruded noodles, but the phosphorous content was highest in an extruded noodles and then followed by dried and raw noodles. The iron content was the highest in dried noodles, and dried and extruded noodles had similar sodium content. The fatty acids content in noodles from the mixture of 60% or 70% buckwheat was analyzed that the palmitic acid content of dried and extruded noodles from the mixture of 60% buckwheat was high and linoleic acid content of raw and 60% buckwheat noodles was high. Arachidonic acid and eicosapentaenoic acid contents in noodles from the mixture of 60% buckwheat were high. 3. Thermal properties The gelatinization temperature and the viscosity were elevated with the increase of a buckwheat ratio in the mixture. The initial gelatinization temperature and highest viscosity were gradually lowered with the decrease of a buckwheat ratio. 4. Rheological properties of dough The rheological properties were analyzed and the results showed that development time of dough increased with reduction of the buckwheat ratio in the mixture. The analysis for the dough stability and weakness shows that these properties were independent of buckwheat ratios in the mixture. 5. Color evaluation of buckwheat noodles The measurement of color change showed that lightness(L) values for a raw noodle elevated with the increase of buckwheat ratio in the mixture, but redness(a) and yellowness(b) values were not changed. For an extruded noodle, L, a, and b are independent of buckwheat content. L value of a dried noodle was higher than that in extruded and raw noodles. The a value for dried noodles is similar to that for a raw noodle, and the b value for dried noodles was in the middle of the values of those for extruded and raw noodles. 6. Crushing strength of buckwheat noodle The strength of noodles was slightly increased with a decrease of buckwheat ratio in the mixture, and the total energy was decreased with the increase of buckwheat ratio in the mixture. The expanded length on the expansibility was decreased with the increase of buckwheat ratio in the mixture. Therefore, an increase of the expanded length and high tension level were caused by a decrease of buckwheat ratio in the mixture. 7. Preparation of buckwheat noodles extracts and determination of the extraction yields The extraction yields were highest in raw noodles containing 60% buckwheat powder, and dried noodles containing 60% buckwheat powder, raw noodles containing 70% buckwheat powder, and extruded noodles containing 70% buckwheat powder were subsequently followed in the order of their extraction yields. 8. Radical-scavenging activity of extract of the mixtures containing wheat flour and buckwheat powder against stable DPPH(1.1 diphenyl-2-picryl radical) was determined. The RC50 value (concentration of extract causing 50% inhibition of absorbance) for each mixture’s extracts was calculated indicated that the extract of the mixtures containing 70% buckwheat powder was higher than that of the mixtures containing 60% buckwheat powder. 9. The cells viability was assayed by the sulphorhodamine(SRB) method after cultured human cancer cells were treated with the extract of the mixtures containing 100, 60 or 70% buckwheat powder. The extracts of the highest concentration(1 mg/mL) revealed reduction of cell viabilities of 61.2%, 67.9%, and 65.5%, respectively, when treated to the human non-small lung cancer A549 and those of 74.9%, 74.5% and 81.1% respectively when treated to the human gastric adenocarcinoma AGS cells. Especially, 70% buckwheat powder extract reduced more cells viability than other extracts. The extracts showed growth inhibition effects of 72.9%, 69.3%, and 64.6%, respectively when treated to human cervical cancer HeLa cells. The growth inhibitions of human breast cancer MCF-7 cells treated with extracts of the mixtures containing 100, 70 or 60% buckwheat powder were 67.9%, 63%, 58%, respectively and the growth inhibitions of human liver cancer Hep3B cells treated the extracts were 72.6%, 63.5%, 49.8%, respectively. However, the growth inhibitions in normal cells were lower than 40% when compared those in cancer cells. The results suggested that the extract of the mixtures containing buckwheat powder had strong cytotoxic properties in cancer cells but low cytotoxicity in normal cells. 10. Cell survival of cultured the human cancer cells after exposure to extracts of raw noodles containing 60% of buckwheat powder by using the SRB cytotoxicity assay demonstrated that the extract had high cytotoxicity in liver, lung, and gastric cancercells but low in breast cancer cells. The extracts of rawnoodles containing 70% of buckwheat powder had high cytotoxicity in uterine and human liver cancers cells. The extracts of extruded noodles containing 60% of buckwheat powder had high cytotoxicity in gastric, lung, and uterine cancer cells. The all extracts had high cytotoxicity especially in lung and gastric cancer cells, but the cytotoxicity in normal cells(293) was low. The results provided supportive data for the anticancer potentials of buckwheat noodles. 11. The antimutagenic effects of the extract of the mixtures containing 100, 70 or 60% buckwheat powder against N-methyl-N’ -nitro-N-nitro-guanidine(MNNG) and 4-nitroquinoline-N-oxide (4NQO), which is a direct mutagen on Salmonella typhimurium strains TA100 and TA98, were examined. With S. typhimurium stain TA100, the extract of the mixtures containing 100, 70 or 60% buckwheat powder showed the inhibitory effects of 45%, 37.3%, and 42% on the mutagenesis of MNNG(0.4 ㎍/plate), respectively, and of 44.3%, 36.4%, 22.1% on the mutagenic effects of 4NQO(0.15 ㎍/plate), respectively. When the mutagens of 160 ㎍/plate were treated to S. typhimurium strain A98, extracts showed the inhibition rates of 64%, 47.1%, 38.2%, respectively. 12. Extracts(0.4 ㎍/plate) of raw noodles containing 60% and 70% of buckwheat powder had great antimutagenic effects(0.4 ㎍/plate) against MNNG, whereas they had low antimutagenic(0.15 ㎍/plate) against 4NQO. The 60% raw buckwheat noodles were more effective in antimutagenic activity than that of 70% raw buckwheat noodles. In the case of extruded noodles, the extracts of 60% and 70% buckwheat powder showed antimutagenic activities of S. typhimurium strain TA100 against MNNG(0.4 ㎍/plate) and 4NQO(0.15 ㎍/plate), which were less antimutagenic than other extracts. 13. There were no significant differences in mutagenicity on the extracts of extruded and raw noodles containing 60% of buckwheat powder. 14. The study is to investigate the in vivo antitumor activity of 100% buckwheat power, 60% buckwheat power, raw, extruded, and dried noodles containing buckwheat powder against Sarcoma-180 cells transplanted in mice. In vivo growth-inhibition of Sarcoma-180 tumor in 100% buckwheat power-treated groups was 57.7% and those in 60% buckwheat power, raw, extruded, and dried noodles containing buckwheat powder-treated groups were 60, 60, 60, and 60%, respectively. The results showed that antitumor activity was higher in all treated groups compared with the control group. 15. We measured the body weight to investigate the effect of buckwheat noodleson lipid metabolism. As a result, rats fed with high fat diet had higher body weight gains than those of rats fed with a normal diet. On the other hand, the body weight was reduced by buckwheat administration in all groups when compared with high fat control group. 16. The rats were fed with high fat diet containing extracts of buckwheat noodles for 4 weeks and then changes in heart, kidney, liver and spleen weights were measured. As a results, the weights of those were not significantly different among groups fed buckwheat noodles whereas the control group fed high fat diet had higher liver and kidney weights than those of other groups. The rats fed buckwheat with a high fat diet had lower liver and kidney weights than those of rats fed high fat diet. After 4 weeks of administration with extruded noodles containing 60% buckwheat powder, the liver weight was decreased dramatically while the liver weight resulted in similarly weight of the rats fed normal diet. This result suggested that extruded noodles containing 60% buckwheat powder might be good for prevention of fat accumulation in the liver. The kidney weight of the groups fed with the extruded noodle containing 60% buckwheat powder showed the lowest value. 17. The serum cholesterol level was reduced in rats fed the high fat diet combined with extruded noodles containing 60% buckwheat powder when compared with high fat diet group with no extruded noodles. Rats fed high fat diets had low levels of serum HDL cholesterol when compared with that in rats fed normal diets. Normal diets group had high levels of serum HDL cholesterol. HDL cholesterol level was mildly increased in rats fed the high fat diet with buckwheat noodles when compared with that in rats fed high fat diet but was not significantly increase. However, serum triglyceride level was significantly decreased in rats group fed with the high fat diet combined with buckwheat when compared with those with the high fat diet group with no buckwheat. 18. The propagation of E. coli and other germs in extruded, raw, and dried noodles containing 60% buckwheat powder was observed after storing periods at several storing temperatures. As a result, E. coli was not found in all types of noodles stored at 4, 25, and 35℃, respectively. And there was no change in the germ count at 4℃ for 20 days. Therefore, the raw noodles could be commercially circulated(or distributed) for 8 and 15 days at room and higher temperatures, respectively, thus, extruded, raw, and dried noodles containing 60% buckwheat powder may be stored or distributed at low temperature for 20 days without any hygienic problems. Other than a bad odor that was emitted from raw noodles on the 12th day after storing at 35℃, no odors and no fungus were found in all types of noodles regardless of storing temperature. These results suggest that nutritional noodle properties were significantly higher in the mixture containing 60% buckwheat powder compared to the other mixtures containing buckwheat powder, thus, we further investigated its beneficial effects. Its noodle using the mixture containing 60% buckwheat powder showed improved antioxidative, antimutagenic, anticancancer, and hyperlipidemic effects compared to the control group. Taken together, it was demonstrated that a product of noodle manufactured with the ingredient of 60% buckwheat powder is most compatible in nutritional quality and noodle texture as well as a cost.

Entity-relationship model을 기초로 한 Cobol 자료구조의 변환

유광하 명지대학교 대학원 1988 국내석사

최근에 데이타베이스의 응용분야가 확대 되면서 새로운 데이타베이스 시스템을 구축하는 경우가 많아졌다. 뿐만아니라, 기존의 FMS(File Management System)들을 어떻게 손쉽고 정확하게 DBMS(Data Base Management System)로 변환할 것인가하는 문제가 연구되고 있다. 본 논문은 데이타베이스 설계의 4단계인 1) 요구 분석(Requirement Analysis) 2) 개념적 설계(Conceptual Design) 3) 논리적 설계(Logical Design) 4) 물리적 설계(Physical Design)중에서 개념적 설계의 출력으로 만들어지는 E-R 다이아그램을 생성하는데 주안점을 두었다. 그 방법으로 현재 FMS에서 업무적으로 널리 이용되고 있는 COBOL 자료구조의 각 레코드명과 항목명들의 상호관계를 E-R 모델을 이용하여 E-R 다이아그램으로 표현하고, 또 화일간의 관계를 분석하여 업무 전체를 E-R 다이아그램으로 구현해 보았다. Recently, as the application field of Data Base was expanded, many dedicated Data Base Systems have been designed. Also, it has been studied that the way of transforming the existing FMS(File Management System) into DBMS(Data Base Management System) will be done easily and correctly. In general, we have four stages in DBMS design, which are; 1. Requirement Analysis 2. Conceptual Design 3. Logical Design 4. Physical Design This paper will be studied at E-R Diagram, particularly, which is the output of conceptual design step. Using E-R Model, we represent the interrelationship of records and items of COBOL data structure, which is widely used in FMS business as a E-R Diagram, and implement the whole E-R Diagram by analying the relationship of inter files.

십이지장 궤양 환자와 만성위염 환자의 염증 분포의 차이 및 Helicobacter pylori 집락도와 염증도의 상관 관계

유광하 建國大學校 大學院 1997 국내석사

A inflammatory difference between the gastric antrum, body and fundus were studied in 39 H. pylroi positive duodenal ulcer and 39 H. pylroi chronic gastritis patients. Also we studied correlation of H. pylroi colony count and inflammatory severity. Patients with newly diagnosed duodenal ulcer and chronic gastritis were endoscoped and two biopsy specimens each taken from the antrum body and fundus. Although intestinal metaplasia in antrum and inflammatory activity in fundus were more severe in chronic gastritis patients, another inflammatory difference were equally likely to be found between two groups, There was no dofinite histological inflammatory difference between duodenal ulcer and chronic gastritis patients. A positive correlation was finded between the number of H. pylroi and the severity of inflammation.

유산균을 이용한 해조 제품의 향미 개선

유광하 강릉대학교 대학원 2000 국내석사

자연 상태의 해조류 향은 terpene류 성분이 주체이고 흔히 바다 냄새를 주도하며, 아울러 여러 가지 생리 활성도 가지고 있었서 의미가 매우 크다. 그러나, 해조의 가공을 위해 악간의 가열전처리나 가공처리를 거치면서 이들 향기 성분이 off-flavor로 변화되어 건강 음료와 같은 기능성 식품이나 다른 가공 제품 개발에 큰 장애요인이 되고 있다. 따라서 본 연구에서는 미역과 다시마로부터 기능성 해조 음료를 제조할 때의 주원료로 생각되는 여러 가지 해조 전처리물(물 추출물, 유기산 추출·분해물, fucoidan 추출물 등)에 대해 이들 전처리 과정 중에 생긴 off-flavor 성분의 주체를 규명하고, 총 8종의 유산균을 접종하여 발효에 의한 이들 해조 전처리물들의 off-flavor 소거효과를 살펴보았고, 발효에 의해 생성되는 향기 성분의 구성분도 규명하였다. 1. 실험에 사용한 해조들의 당질 함량은 63~66% 정도였고, 해조 음료 가공시 주성분이 될 수용성 식이섬유의 일종인 fucoidan 함량은 미역과 다시마-I(L.religiosa)이 5% 정도였으나, 다시마-II(Kjellamaniella crassifolia)가 8% 정도로 높았다. 2. 미역 및 다시마의 물 추출물, 유기산 추출·분해물, fucoidan 추출물을 제조하여 총 8종의 유산균을 접종시켜 발효 중의 냄새를 관능적으로 평가한 결과, L. brevis와 L. plantarum이 본 연구의 목적에 적합한 균주라는 것을 확인하였다. 3. 각 시료의 유산균 발효 중의 성분 변화, 유산균, GC-MS에 의한 향기성분 분석으로 판단해 볼 때, L. brevis 균이 가장 효과적인 발효 균종으로 판단되었으며, fucoidan 추출물 발효에는 L. plantarum도 효과적으로 이용할 수 있음을 알 수 있었고, 당질 함량이나 당질 종류에 따른 발효 중의 off-flavor 제거 효과에 대해서도 비교 실험이 필요할 것으로 판단되었다. 4. 해조의 off-flavor 성분은 GC-MS 분석 결과, 해조 종류에 관계없이 전처리된 시료는 cyclotrisiloxane, cyclotetrasiloxane 및 cyclopentasiloxane등의 siloxane류와 acetic acid 등이 주체였다. 5. 유기산 추출·분해 전처리 원료에 L. brevis균을 접종하여 발효시키면 isobutylalcohol, butanol, isoamylalcohol 등과 같은 향기 물질이 새롭게 만들어지며 이들이 발효 시료의 향기 성분을 주도하는 역가가 높은 물질들이었으나, 원료 중의 냄새 성분인 siloxane류의 제거 효과는 크지 않은 것으로 확인되었다. L. plantarum 균의 접종에 의한 발효에서는 isobutyl-alcohol, butanol, isoamylalcohol 등과 같은 물질이 생성되지만 여전히 해조취와 산취가 강하게 남아있어서 이 균에 의한 효과적인 off-flavor의 제거는 곤란하였다. 한편, fucoidan 추출 시료에 L. brevis와 L. plantarum의 접종으로 off-flvaor의 제거 효과를 실험한 결과, 두 균주 모두 효과적으로 off-flavor를 제거하고 향기 성분을 생성하는 것으로 확인되었는데, 앞의 유기산 추출물에서의 작용 양상과는 다른 것으로 확인되었다. 즉, 유기산 추출물 시료에서는 siloxane류가 크게 감소하지 않은 상태에서 역가가 높은 isobutylalcohol, butanol, isoamylalcohol 등의 생성으로 off-flavor를 차폐하는 효과가 있었던 것으로 확인된 반면, fucoidan 추출물 발효에서는 siloxane류가 1/10 이하로 크게 감소하였고, 아울러 butanol, chloroform. butanamine 등이 생성되어 향기 성분의 주체를 이루는 것으로 판단되었다. Characterisitic of sea flavor presumes to be occurred from seaweed living in seaside. The seaweed flavor often changes to off-flavor after heating processing. Therefore, the seaweed off-flavor is a major problem in processing seaweed products such as soft and mixed drinks. This experiment was performed to deodorize or mask the off-flavor of the processed seaweeds. Their main compounds of these seaweed off-flavors occurred during heating processing of several Cham seatangle products such as Cham seatangle alginate, Cham seatangle fucoidan and organic acid extracted Cham seatangle were cyclotirsiloxane, cyclotetrasiloxane, cyclopentasiloxane, acetic acid, butanoic acid, aminoacetic acid and 2-methyl-3-phenyl-3-propanol. Those off-flavors of Ke-seatangle and seamustard products were same as ones of the Cham seatangle products. However those off-flavor compounds of the seaweeds were deodorized by cultivating lactic acid bacteria in each seaweed products. Effective lactic acid bacteria for odorizing seaweed off-flavors were L. brevis and L. plantarum cultivated with added sugar. Their off-flavor compounds in the lactic acid bacteria cultivated seaweed products had low levels, compared to those of processed seaweed products. In addition, cultivation of lactic acid bacteria with seaweeds occurred new nice flavors such as isobutylalcohol and isoamylalcohol. From those, the seaweeds off-flavors presumed to be deodorized and masked by converting to more stable high molecular compounds during lactic acid bacteria.

綜合病院 外來患者의 待期空間 再配置에 관한 硏究 : 高麗大 九老病院의 接受·受納, 外來診療部, 藥局에서의 患者 待期空間을 實例로

유광하 崇實大學校 産業大學院 1997 국내석사

職場託兒施設에 관한 建築計劃的 硏究

유광하 漢陽大學校 大學院 1994 국내석사

케톤체의 항간질작용기전 : 신피질절편을 이용한 전기생리학적 연구

유광하 고려대학교 대학원 2002 국내박사

난치성 소아간질 통제에 케톤생성식이(ketogenic diet, KD)가 매우 효과적이라는 다수의 보고에도 불구하고, KD의 항간질작용기전은 미지의 상태로 남아있다. 본 연구는 KD의 항간질효과는 KD로 인하여 생긴 케톤체가 중추신경세포에 직접 작용하여 이들의 막흥분성(membrane excitability)을 떨어뜨리며, 또한 억제성 신경전달을 항진시킴으로써 나타난다는 가설을 뒷받침하는 실험적 증거를 확보키 위해 수행되었다. 신피질절편에 투여된 케톤체(D-β-hydroxybutyrate, 1 mM 혹은 acetoaceticacid, 1 mM)는 신피질 출력뉴런(제 5층 피라미드세포)의 rheobase를 증가시켰으며, frequency-current curve를 우측으로 이동시켰으며, 입력저항을 감소시켰다. 더하여, 케톤체는 이들 출력뉴런에서 자발성 inhibitory postsynaptic current의 발생빈도를 증가시켰다. 이러한 케톤체의 작용은 케톤체가 신피질 출력뉴런의 흥분성을 직·간접적으로 억제한다는 가설을 뒷받침하며, KD의 항간질효과를 설명하는 신경생리학적 기전일 수 있을 것이다. Despite numerous reports that ketogenic diet (KD) is very effective in controlling intractable pediatric epilepsy, the mechanism underlying antiepileptic action of KD still remains unknown. This study was performed to obtain experimental evidence that the antiepileptic effect of KD is due to the direct action of ketone bodies produced by KD on nerve cells in the central nervous system that leads to the decrease in membrane excitability and to the enhancement of inhibitory synaptic transmission. Ketone bodies (D-β-hydroxybutyrate, 1 mM or acetoacetic acid, 1 mM) applied to neocortical slices increased the rheobase of output neurons (i.e., layer 5 pyramidal cells), moved their frequency-current curves to the right and decreased their input resistance. In addition, ketone bodies increased the frequency of spontaneously occurring inhibitory postsynaptic current in these neurons. These results strongly suggest that ketone bodies decrease the excitability of neocortical output neurons both directly and indirectly and these actions are the neurophysiological mechanisms underlying the antiepileptic effect of KD.

라면消費者의 購買行動에 관한 實證的硏究

柳光夏 상지대학교 1993 국내석사