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괭생이모자반 젖산 추출물이 성장기 암컷흰쥐의 골 형성에 미치는 영향
전준영 ( Joon Young Jun ),이수영 ( Su Young Lee ),김병목 ( Byeng Mok Kim ),정인학 ( In Hak Jeong ) 한국수산과학회(구 한국수산학회) 2011 한국수산과학회지 Vol.44 No.1
We investigated the effect of a lactic acid extract of Sargassum horneri (ExSL) as a calcium supplement on bone formation in 48 female Sprague-Dawley rats for 4 weeks of their growth phase. The rats were divided into four groups based on diet: two calcium-sufficient and two calcium-deficient diets. The normal control group (NC) was fed AIN-93G; the NCS group was fed the same diet containing 1 % extract; the calcium-deficient control (DC) diet was based on AIN-93G; and the DCS group received the same calcium-deficient diet plus 1% extract. Bone formation in the rats was evaluated using the wet weight, length, diameter, and bone mineral density (BMD) of the femur. Serum parameters were also examined. The food intake among the groups did not differ significantly (P<0.05). The NCS group gained the most body weight, while the DC group gained much less weight than the other groups. The feeding efficiencies of the groups that received the extract (NCS and DCS) were slightly higher than those of the control groups (NC and DC). The calcium intakes of all groups depended on the amount of calcium in the feed; the NCS and DCS diets contained 12-15 mg more calcium than the NC and DC diets. The calcium absorption was lower in NCS than in DC and DCS, but significantly higher than in NC (P<0.05). The BMDs in the calcium-sufficient groups were not significantly different (P<0.05), while in the calcium-deficient groups the BMD was significantly higher in DCS than in DC (P<0.05). The serum calcium and phosphorus levels in all groups were not associated with markers of bone growth related to the extract. The osteocalcin content and alkaline phosphatase (ALPase) activity were higher in the calcium-deficient groups than in the normal groups (P<0.05). Ultimately, the osteocalcin content and ALPase activity were lower in DCS compared to DC. These results suggest that the addition of ExSL promotes bone formation and calcium absorption in growing rats.
Soybean koji와 Rice koji를 첨가하여 발효한 도루묵(Arctoscopus japonicus) 액젓의 상온 저장 중 이화학적 품질변화
전준영 ( Joon-young Jun ),임영선 ( Yeong-seon Lim ),이미향 ( Mi-hyang Lee ),김병목 ( Byoung-mok Kim ),정인학 ( In-hak Jeong ) 한국수산과학회(구 한국수산학회) 2016 한국수산과학회지 Vol.49 No.2
We investigated changes in the physiochemical quality of sailfin sandfish sauces fermented with two kojis during long-term storage at room temperature. Four fish sauces, including a control, were prepared by salt-fermentation with soybean koji (S-koji) or rice koji (R-koji) after autolysis. During storage, for 12 months, the color and levels of amino acids, total volatile base nitrogen (T-VBN) and organic acids but not moisture, salt or total nitrogen levels or pH dif-fered markedly according to fish sauce type. The total nitrogen level was highest in S-koji, but there was no difference in the rate of increase in amino acid levels among the four fish sauces during storage. The T-VBN, of autolysis and S-koji were significantly higher than those of the control and R-koji during the entire storage period (P<0.05). The initial organic acid level did not differ among the four fish sauces, whereas it was notably higher in R-koji than in the other sauces at the end of storage. Hunter L, a and b values decreased in all fish sauces with increasing storage time. In conclusion, soybean koji may enhance the levels of nitrogen compounds as well as T-VBN in fish sauce, while rice koji reduced the formation of excess T-VBN and increased organic acid levels during storage at room temperature.
전준영 ( Joon-young Jun ),이미향 ( Mi-hyang Lee ),정인학 ( In-hak Jeong ),정민정 ( Min-jeong Jung ),김병목 ( Byoung-mok Kim ) 한국수산과학회(구 한국수산학회) 2018 한국수산과학회지 Vol.51 No.4
This study investigated the effects of selected seaweeds on rice koji preparation (rice inoculated with Aspergillus luchuensis) and enzyme activity. Four types of rice koji were prepared using one of three seaweeds (0.5% laver, 0.5% kelp and 0.5% green laver) or a control for 72 h. The changes in the moisture content, water activity, pH, total mold cell count, amylase and protease activities were measured. During preparation, there was no significant difference in the moisture content among the four kojis, whereas the pH in the kojis made with either laver or green laver decreased rapidly compared with the control (P<0.05). This seemed to result from the seaweeds promoting the growth of mold cells. In terms of the activities of both amylase and protease, the koji with laver was superior. Subsequently, the amylase and protease activities of the koji made with laver were evaluated at various pHs (3 to 9), temperatures (15-55℃) and NaCl concentrations (0-10%). The activities of both enzymes decreased notably at pH 9 and the protease activity decreased at temperatures above 45℃. Although the activities of both enzymes decreased at greater than 2.5% NaCl, activity was present at 10% NaCl.
3차원 지형 디스플레이 기능을 갖는 SEAMCAT 기반 전파 간섭 평가 도구
박상준(Sang Joon Park),전준영(Jun Young Jeon),임창헌(Chang Heon Lim) 대한전자공학회 2013 전자공학회논문지 Vol.50 No.10
SEAMCAT(Spectrum Engineering Advanced Monte Carlo Analysis Tool)은 통신 시스템 간에 발생할 수 있는 간섭 영향을 분석하는 도구로서 현재 널리 사용되고 있다. 이전 논문 [9]에 따르면 기존의 SEAMCAT에 ITU-R P.526 경로 손실 모델을 추가하여 지표 고도 정보를 반영한 간섭 분석 연구를 수행한 바가 있다. 이때 간섭 분석 대상 지역을 보여주기 위하여 구글 맵에 기반한 지형 디스플레이 기능도 함께 추가하였다. 하지만 구글 맵은 2차원 지도 형태로 실제 지형의 형태를 보여주지 않기 때문에 사용자가 해당 지역의 지표 고도 변화 등의 지형 특성을 파악하는데 효과적이지 않았다. 본 논문에서는 이를 개선하기 위해 3차원으로 지형을 보여주는 구글 어스(Google Earth)의 API 기능을 활용하여 입체적으로 지형을 보여주면서 부가적으로 분석 대상 통신 시스템의 위치 표시, 위치에 따른 전계 강도나 간섭 강도의 변화, 음영 지역 표시, 가시 분석을 함께 표시할 수 있는 기능을 SEAMCAT에 추가하였으며, 이를 사용한 간섭 분석 사례를 제시하였다. Currently, SEAMCAT has been widely used as a tool to evaluate the effects of interference among wireless communication systems. In the previous work<SUP>[10]</SUP>, we have incorporated the ITU-R P.526 pathloss model to the existing SEAMCAT in order to support the capability of interference evaluation taking into account any specific terrain characteristics. Along with this, we have implemented a terrain display function based on the Google map. However, the two-dimensional Google map based display is not effective in helping users to figure out some terrain features including the elevation variation in a given region. In order to alleviate this difficulty, we have incorporated the three-dimensional terrain display using the API of the Google earth to the existing SEAMCAT and provided the capability of viewing the positions of the associated communication systems, the variation of the carrier intensity and interference intensity in location, shadow region indication, and line-of-sight analysis and presented an example of interference evaluation.
서효매(Xiao-Mei Xu),전준영(Joon-Young Jun),정인학(In-Hak Jeong) 한국식품영양과학회 2007 한국식품영양과학회지 Vol.36 No.11
본 연구에서는 현재 생식품으로 판매되고 있는 해송이 버섯의 생리활성을 탐색하여 효용가치를 높일 수 있는 기초자료를 얻고자, 해송이 버섯의 일반적인 성분을 조사하고 열수 추출물을 제조하여 항산화 능력을 검토하였다. 그 결과 해송이 버섯은 탄수화물과 조단백질 함량이 높고 조지방 함량이 낮은 것으로 나타났다. 유리아미노산과 구성아미노산은 각각 46.53 ㎎/g, 204.86 ㎎/g으로 나타났고, β-glucan 함량은 0.11±0.01%로 나타났다. 해송이 버섯 열수 추출물의 총페놀함량, DPPH radical 소거능, 환원력 및 SOD 활성은 시료의 추출농도가 증가함에 따라 증가하였으나 추출시간에는 의존하지 않았다. 또한, DPPH radical 소거능은 총페놀 함량과 비슷한 경향(R²=0.9901~0.7424)을 보였는데 이것은 해송이 버섯의 항산화 활성이 페놀 화합물과 관련이 깊은 것으로 사료된다. 추출물농도 1 g/100 ㎖에서 DPPH radical 소거능 88.42~91.94%로 합성항산화제(BHA 96.35%, BHT 95.64%, ascorbic acid 96.97%)와 비슷한 수준의 항산화 활성을 보여 항산화제 소재로서의 가치가 있는 것으로 나타났다. “Hae-Songi” mushroom is a kind of Hypsizigus marmoreus, one of the edible mushrooms. Powder and hot water extracts of the mushroom fruit?body were investigated for their proximate composition, amino acid contents, β-glucan contents, total phenolic contents and antioxidant activity. The measured antioxidant activity included free radical scavenging activity against DPPH<SUP>?</SUP>, reducing power, Fe²? chelating ability and SOD activity. Mushroom extracts exhibited in vitro antioxidant activity. This mushroom contained high protein (29%, total amino acid contents 204.86 ㎎/g), free amino acids (46.53 ㎎/g), and β?glucan (0.11%). At a concentration of 1% extracts solutions (w/v) according to different extraction times, DPPH free radical-scavenging activities were found to exhibit 89%~92% inhibition. Positive correlations (R²=0.9901~0.7424) were found between total phenolic content in the mushroom hot water extracts and their antioxidant activity. In this study, it is demonstrated that “Hae-Songi” mushroom may possess potential for use as a health food, due to theirantioxidant capacity.