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Effect of Milk Containing Streptococcus thermophilus KACC 91147 on Blood Glucose Levels
함준상,정석근,노영배,신지해,한기성,채현석,유영모,안종남,조용민,김근배,Ham, Jun-Sang,Jeong, Seok-Geun,Noh, Young-Bae,Shin, Ji-Hye,Han, Gi-Sung,Chae, Hyun-Seok,Yoo, Young-Mo,Ahn, Jong-Nam,Cho, Yong-Min,Kim, Geun-Bae Korean Society for Food Science of Animal Resource 2007 한국축산식품학회지 Vol.27 No.4
The lactase activities of nine species of lactic acid bacteria were compared using the chromogenic substrate, $o-nitrophenyl-{\beta}-D-galactopyranoside$. Streptococcus thermophilus KACC 91147 had the highest lactase activity among a total of thirty strains of Lactobacillus and S. thermophilus tested, including commercial strains. S. thermophilus KACC 91147 released $0.30{\pm}0.12\;mg/mL$ of galactose in treated milk A ($10^7\;CFU/mL$) and $6.49{\pm}0.38\;mg/mL$ in treated milk B ($10^9\;CFU/mL$ milk) over 2 hours. In milk tolerance tests, the blood glucose level (BGL) of 6 volunteers (2 males and 4 females) clinically diagnosed as lactose intolerant increased 3.0 mg/dl after drinking milk A, but a significant (p<0.05) additional increase of $11.2{\pm}4.18\;mg/dl$ was found after drinking milk B. This result suggests that the addition of S. thermophilus KACC 91147 cells into milk aids the digestion of lactose in milk and ameliorates the symptoms of lactose-intolerant individuals due to the activity of lactase from the lactic streptococci.
Delvo test, Eclipse 100 및 Parallux를 이용한 산양유의 잔류항균물질 검출 비교
함준상,정석근,신지혜,한기성,채현석,유영모,안종남,허태영,고상현,박광욱,최석호,이완규,Ham, Jun-Sang,Jeong, Seok-Geun,Shin, Ji-Hye,Han, Gi-Sung,Chae, Hyun-Seok,Yoo, Young-Mo,Ahn, Jong-Nam,Hur, Tae-Young,Ko, Sang-Hyun,Park, Kwang-Wook,Choi, 한국축산식품학회 2008 한국축산식품학회지 Vol.28 No.1
The aim of this work was to assess the Delvo test for the detection of antimicrobial residues in goat milk. A total of fifty six samples (eight farms, seven samplings each) were analyzed by the Delvo, Eclipse 100, and Parallux tests. None of the samples showed positive results with the Parallux test which is based on immune-chemical methods. However, 37.5% of samples showed positive results with the Delvo test. 3.6% of samples showed positive results with the Eclipse 100 test, which is based on a microbiological method. The Delvo test is included in the 'standard methods for the examination of raw milk' by the National Veterinary Research and Quarantine Service as a microbiological method used for the detection of antimicrobial residues. Because "raw milk" is defined as 'milked state of cow, ewe and goat milk for sale or for processing' in the Animal Food Products Processing Law, the Delvo test should be excluded from the 'standard method for the examination of raw milk', or additional official documents referring to the Delvo test as not appropriate for the detection of antimicrobial residues of goat milk are required.
함준상,신지혜,장애라,정석근,박광욱,김현욱,강수연,황혜중,이완규,Ham, Jun-Sang,Shin, Ji-Hye,Jang, Ae-Ra,Jeong, Seok-Geun,Park, Kwang-Wook,Kim, Hyun-Uk,Kang, Su-Yeon,Hwang, Hye-Joong,Lee, Wan-Kyu Korean Society for Food Science of Animal Resource 2008 한국축산식품학회지 Vol.28 No.4
The effects of fermented goat milk supplemented with citrus concentrate on blood glucose levels in streptozotocin-nicotinamide-induced diabetic rats were examined. Streptozotocin-nicotinamide-induced diabetic rats (type II) were divided into five experimental groups treated with metformin, goat milk, fermented goat milk, fermented goat milk containing citrus concentrate, or no supplementation (control). The rats in each group were examined weekly for blood levels of glucose, total cholesterol, triglyceride. HDL-cholesterol, LDL-cholesterol. and body weight. On the $24^{th}$ day of the experiment, an oral glucose tolerance test (OGTT) was carried out. Administration of fermented goat milk to the diabetic rats significantly decreased blood glucose and triglyceride levels, while administration of metformin (33.3 mg/kg body weight) did not significantly lower blood glucose levels. Fermented goat milk containing citrus concentrate caused a significant decrease in blood glucose levels in the OGTT at 30 min. This study shows that supplementation with fermented goat milk containing citrus concentrate may be a practical method of reducing blood glucose levels in type II diabetics.
반응표면 분석에 의한 산양유 요구르트의 제조조건 최적화
함준상,정석근,신지혜,최미영,한기성,채현석,유영모,안종남,고상현,박광욱,최석호,이완규,Ham, Jun-Sang,Jeong, Seok-Geun,Shin, Ji-Hye,Choi, Mi-Young,Han, Gi-Sung,Chae, Hyun-Seok,Yoo, Young-Mo,Ahn, Jong-Nam,Ko, Sang-Hyun,Park, Kwang-Wook,Choi, 한국축산식품학회 2007 한국축산식품학회지 Vol.27 No.3
본 연구는 감귤을 이용하여 산양취가 저감된 산양유 요구르트를 개발하고자 감귤농축액과 감귤향 그리고 과당을 이용하여 산양유 요구르트를 제조하였으며, 제조된 산양유 요구르트의 이화학적 특성 및 관능적 특성을 조사하여 반응표면분석을 이용하여 세 가지 요인이 이화학적 특성 및 관능적 특성에 미치는 영향을 도출하고 감귤 산양유 요구르트의 최적 제조조건을 설정하였다. 제조된 산양유 요구르트의 이화학적 특성에 있어서는 감귤농축액의 첨가가 pH, 적색도, 및 황색도에 고도로 유의적인(p<0.01) 영향을 나타내었으며, 관능적 특성에 있어서는 감귤농축액의 첨가가 색에, 과당의 첨가가 전체적인 기호도에 고도로 유의적인(p<0.01) 영향을 나타내었다. 반응표면 분석에 의한 산양취의 최대값은 2.35, 최소값은 1.08로 두배이상 차이가 나타났으며, 산양취를 최소화시키는 배합조건은 감귤농축액 1.44%,감귤향 0.0357%,및 과당 6.91%이었다. This study was carried out to establish the optimal preparation conditions of yoghurt made from goat milk with reduced goaty flavor by adding citrus concentrate and flavor. A central composite design was applied to investigate the effects of citrus concentrate ratio (0.5, 1.0, 1.5, 2.0, 2.5%), citrus flavor ratio (0.01, 0.02, 0.03, 0.04, 0.05%) and fructose ratio (3, 4, 5, 6, 7%). The physico-chemical and sensory characteristics of the sixteen yoghurt samples were compared. The addition of citrus concentrate had a significant (p<0.01) effect on the pH, $a^*,\;and\;b^*$ values. Regarding organoleptic properties, the addition of citrus concentrate had a significant (p<0.01) effect on color, and fructose had an effect on overall palatability. The maximum value of organoleptic goaty flavor was 2.35, more than double the minimum value. The optimum conditions predicted for minimizing goaty flavor of the yoghurt were 1.44% citrus concentrate, 0.0357% citrus flavor, and 6.91% fructose.
함준상 ( Jun Sang Ham ),최용수 ( Yong Soo Choi ),( Jan Fongers ) 한국유가공기술과학회 2014 Journal of Dairy Science and Biotechnology (JMSB) Vol.32 No.2
The Netherlands produce more than 11 million tonnes of milk per year, and approximately 60% of the milk is exported. Dutch milk production is five times higher than that of Korea, even though Korea comprises a land area three times greater than the Netherlands. Upscaling and intensification have characterized the Dutch way of dairy farming since 1960, and adverse effects of the intensification of dairy farming became evident from the late 1970s and early 1980s onwards. The transition toward a more sustainable farming system is a central element of the Dutch agenda for the reconstruction of the livestock production sector. The environmental problems in Dutch dairy farming in the 1980s have led to the establishment of the experimental dairy farm “De Marke” which aims at improving the utilization of fertilizers and feeds, through minimizing nutrient requirements, maximizing the use of nutrients in organic manure and homegrown feeds, and through the targeted use of fertilizers and feeds. 85 cows at “De Marke” produce 720 tonnes of milk per year, using 55 ha of pasture in a sustainable manner. That means, 150,000 ha of pasture are required to produce 2 million tonnes of milk, which the current milk production of Korea. It is urgent to provide sufficient pasture for sustainable milk production in Korea, and primarily the transition to pasture of surplus rice paddies, resulting from of a decrease in rice consumption, should be considered.
재래흑돼지고기의 냉동저장기간 동안의 품질 및 항산화 특성 변화
길주애(Juae Gil),김동욱(Dongwook Kim),김희진(Hee-Jin Kim),윤지열(Ji-Yeol Yoon),박재인(Jae-In Pak),박범영(Beom-Young Park),함준상(Jun-Sang Ham),장애라(Aera Jang) 한국생명과학회 2015 생명과학회지 Vol.25 No.7
본 연구는 150일간 냉동저장기간 중 재래흑돼지 등심과 뒷다리살의 품질변화와 항산화 특성을 알아보고자 실시하였다. pH 분석결과 등심의 경우 저장기간 동안 유의적으로 감소하였으나(p<0.05), 뒷다리살은 일관된 경향을 보이지 않았다. 등심의 경우 L*값은 저장1일부터 120일 동안 유의적인 차이를 보이지 않았으나 뒷다리살의 경우 저장기간에 따라 유의적으로 감소하였다(p<0.05). a*값의 경우 등심과 뒷다리살 모두 저장기간이 경과함에 따라 유의적으로 감소하였으며, b*값은 유의적으로 증가하였다(p<0.05). 보수력 지수는 등심의 경우 저장 1일 32.80%에서 30일에 유의적으로 감소하여(p<0.05) 저장 150일까지 26.42%로 유지됨을 나타내었다. 등심과 뒷다리살의 총균수는 각각 4.88, 5.16 Log CFU/g을 나타내었고, 저장 30일에 유의적으로 감소하였다(p<0.05). 냉동 저장 중 재래흑돼지 등심과 뒷다리살 각각의 2-thiobarbituric acid reaction substance 값은 0.057-0.069, 0.052-0.087 mg MDA/kg meat의 범위를 보였으나, 저장 150일까지 유의적인 차이는 없었다. 등심과 뒷다리살의 volatile basic nitrogen값은 각각 15.13-16.55, 16.05-16.23 mg%의 범위를 나타내었다. 등심과 뒷다리살의 항산화 활성인 oxygen radical absorbance capacity과 carnosine함량을 분석한 결과 냉동저장 150일 동안 유의적으로 감소하였다(p<0.05). 본 연구 결과, 재래흑돼지 등심과 뒷다리살의 냉동저장 중 식육의 품질은 다소 감소하는 경향은 있었지만 큰 변화는 없었다. 하지만, 항산화 활성과 항산화 기능을 갖는 di-peptide인 carnosine은 냉동저장 150일 동안 유의적으로 감소하였음을 나타내었다(p<0.05). This study was carried out to evaluate changes in the meat quality and antioxidation activity in the loin and ham of Korean Native Black Pigs (KNBP) during frozen storage at -18℃ for 150 days. The pH value of the loin was decreased as storage days progressed, while the pH value of the ham showed no consistent changes with storage days. The lightness (L*) of the loin did not show any significant reduction until day 120, whereas L* of the ham was significantly declined throughout the storage period (p<0.05). The redness (a*) values of the loin and ham were significantly decreased as storage progressed. The water holding capacity of the loin was decreased by day 30 and that value was maintained until the end of storage. The initial total numbers of microorganisms in the loin and ham were 4.88 and 5.16 Log CFU/g, respectively and these numbers were significantly decreased by day 30 (p<0.05). The levels of 2-thiobarbituric acid reactive substances (a measurement of lipid oxidation) in the loin and ham ranged from 0.057-0.069 and 0.052-0.087 mg MDA/kg meat, respectively, until storage day 150. Volatile basic nitrogen values of the loin and ham ranged from 15.13-16.55 and 16.05-16.23 mg%. Oxygen radical absorbance capacities and carnosine contents of the loin and ham were significantly decreased during frozen storage for 3 months (p<0.05). In summary, the meat quality of the loin and ham from KNBP was somewhat decreased during frozen storage. However, the levels of antioxidants and dipeptides with antioxidant activity were significantly decreased in pork loin and ham during frozen storage.
정석근,함준상,김동훈,안종남,채현석,유영모,장애라,권일경,이승규,Jeong, Seok-Geun,Ham, Jun-Sang,Kim, Dong-Hun,Ahn, Chong-Nam,Chae, Hyun-Seok,You, Young-Mo,Jang, Ae-Ra,Kwon, Il-Kyung,Lee, Seung-Gyu 한국축산식품학회 2009 한국축산식품학회지 Vol.29 No.4
The characteristics of Holstein colostrum according to the methods that were employed in processing it were analyzed in this study to improve its industrial utilization. Colostrum samples were collected from the dairy farm of the National Institute of Animal Science (NIAS). The milk fat, protein, lactose, and SNF contents of colostrum were 4.34, 6.99, 3.37, and 11.10%, respectively. The effects of spray drying, freeze drying, freezing, acidification, and inoculation of lactic-acid bacteria on the characteristics of colostrum were then compared. The freezing of colostrum was found to be proper for long-term storage in a farm. Freeze-dried colostrum powder could not meet the processing requirements and the component standards for animal products in terms of the total bacterial and coliform bacteria counts, but spray-dried colostrum powder could meet the microbiological requirements because of its bactericidal effect during the spray-dry treatment. The inoculation of lactic-acid bacteria showed a better inhibitory effect on coliform than the acidification treatment, but protein precipitation appeared because of the low pH and the high acidity. To estimate the effects of the processing methods employed on the IgG of colostrum, the IgG contents of the milk treated by long temperature long time (LTLT) ($65^{\circ}C$, 30 min), by inoculating the lactic acid bacteria starter, by spray drying, and by freeze drying were measured. The IgG contents of the colostrum were changed significantly by the processing treatment employed, from 53.98 mg/mLto 33.28, 34.82, 21.98, and 36.89 mg/mL, respectively.