http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
- 中文 을 입력하시려면 zhongwen을 입력하시고 space를누르시면됩니다.
- 北京 을 입력하시려면 beijing을 입력하시고 space를 누르시면 됩니다.
RISS 인기검색어
- 검색키워드
- 저자 : Lee Hyen-Gi (검색결과 19 건)
- 무료
- 기관 내 무료
- 유료
-
-
김치가 노화촉진쥐 뇌의 유리기 생성 및 항산화효소 활성에 미치는 영향
김종현,류재두,이한기,박정희,문갑순,최홍식,송영옥 부산대학교 김치연구소 2002 김치의 과학과 기술 Vol.8 No.-
본 연구는 김치가 노화와 직접적인 관련이 있는 유리기 생성 및 항산화 효소활성에 미치는 영향을 살펴보기 위하여 배추김치, 배추갓김치 그리고 갓김치를 식이중량의 5% 첨가하여 실험식이를 제조하여 이를 노화촉진쥐인 SAMP8에게 1년간 섭취시켰다. 총유리기, OH radical, H_2O_2농도 그리고 TBARS 농도 모두 가령에 따라 증가하였으며, 김치섭취시 유의적으로 감소되었다(p<0.05), 김치군에 있어서 생성된 유리기를 제거하기 위해 항산화계 효소인 SOD, catalase, GSH-px 그리고 GSH/GSSG는 모든 김치군에서 유의적으로 증가 하였다(P<0.05). 따라서 김치섭취는 먼저 가령에 의해 생성되는 유리기의 생성은 억제시키면서, 둘째 이를 제거하기 위한 항산화계 효소 활성은 더욱 활성화시키므로써 항노화 기능을 발휘한다고 생각된다. 김치종류 중에서는 배추갓김치와 갓김치가 배추김치보다 유리기 생성을 억제하고, 항산화계 활성을 증진시킨 것으로 보아 이들의 항노화 효과가 클것으로 생각된다. This study was performed to investigate the effect of kimchi intake on antiaging characteristics in the brain of senescence-accelerated mouse (SAM) in terms of free radical production and anti-oxidative enzymes. Two hundreds twenty SAM (20 mice) were divided into four groups and fed kimchi diet for 12 months. Experimental groups were kimchi free AIN-76 diet (control) group, Korean cabbage kimchi diet (KCK)group, 30% mustard leaf added Korean cabbage kimchi diet (MKCK) group, and mustard leaf kimchi diet (MLK) group. Concentrations of total free radical, OH radical and H_2O_2 of control group increased up to 123%, 262% and 174% of initial value (p<0.05) after one year. Increase in free radical production in kimchi groups due to aging was decreased by kimchi feeding. Among kimchi groups. MKCK and MLK groups showed greater inhibiting effect against free radical production than KCK. The concentration of TBARS in the bruin of control group also significantly increased up to 362% of initial value as aged (p<0.05) and production of TBARS in kimchi groups were decreased. When the activities of Cu, Zn-SOD, Mn-SOD, GSH-px and catalase of kimchi groups were compared to those of control at the same experimental period, anti-oxidative enzyme activities of kimchi groups were lower than those of control (p<0.05). But GSH/GSSG in kimchi groups were higher compared to control. In conclusion, decrease in free radical production and increase in anti-oxidative enzyme activities were observed from kimchi groups suggesting that kimchi might have important role on retarding aging. Among kimchi variety tested in this experiment, MKCK and MLK seem to have greater effect on inhibiting free radical production and increasing anti-oxidative enzyme activities than KCK.
-
해삼內臟젓갈 熟成中 蛋白質分解酵素의 活性과 아미노酸 組成의 變化
이기찬(Gi Chan Lee),조득문(Deuk Moon Cho),변대석(Dae Seok Byun),주현규(Hyen Kyu Joo),변재형(Jae Hyeung Pyeun) 한국식품영양과학회 1983 한국식품영양과학회지 Vol.12 No.4
水産名産品에 屬하는 해삼內臟젓갈의 食品營養學的인 評價 및 그 加工에 關한 基礎資料를 얻고자 본 연구를 착수하였으며, 해삼內臟 組織中에 分布하는 蛋白質分解 粗酵素를 抽出하여 그 活性條件과 젓갈 熟成中의 遊離아미노酸 및 蛋白質 構成 아미노酸의 組成變化에 關하여 分析 檢討한 結果를 要約하면 다음과 같다.<br/> 1. 해삼內臟 組織中에는 pH 3.1 50℃, pH 5.7 50℃ 그리고 pH 7.7 45℃에 各各 最適活性條件을 갖는 세 種類 以上의 蛋白質分解酵素의 存在가 確認되었다.<br/> 2. 이들 酵素中 pH 3.1 50℃, pH 7.7 45℃에 最適活性을 갖는 酵素들은 食鹽濃度 1%以上의 濃度에서 漸次 높은 阻害를 받았으며, pH 5.7 50℃에 最適活性條件을 갖는 酵素는 食鹽濃度 1%에서 賦活되었으며, 5%以上에서 阻害를 받았다.<br/> 3. 몇가지 鹽類이온에 의한 影響을 檢討한 結果 pH 3.1 50℃에서 最適條件을 보인 酵素는 實驗에 쓴 全 鹽類이온에 의하여 조금씩 阻害를 받았으며, pH 5.7 50℃에서 最適條件을 보인 酵素는 Cu^(2+)을 除外한 모든 鹽類이온에 의하여 賦活을 받았고, pH 7.7 45℃에서 最適條件을 보인 酵素는 Ca^(2+)과 Mn^(2+)에 의하여서는 賦活을 받았으며, Ba^(2+)에 의하여서는 影響이 없었고 Co^(2+), Mg^(2+)에 의하여서는 阻害를 받았다. 그리고 特히 이 酵素들은 Cu^(2+)에 의하여서는 甚한 阻害를 받았다.<br/> 4. 해삼內臟 組織에 分布하는 酵素들의 젓갈熟成日數의 經過에 따른 活性에 미치는 影響을 檢討한 結果, pH 3.1 50℃와 pH 7.7 45℃에서 活性最適條件을 보인 酵素들은 活性이 조금씩 弱化하여 갔으나, pH 5.7에서 活性最適條件을 보인 酵素는 熟成日數의 經過에도 影響이 없었다.<br/> 5. 해삼內臟젓갈 熟成 8日째일 때는 生 內臟中의 蛋白質 構成아미노酸의 大部分이 減少하였으며, 特히 두드러지게 減少한 아미노酸은 arginine, alanine, glutamic acid, glycine, serine, valine, threonine 및 lysine 等이었고, methionine와 histidine 및 isoleucine 等은 그 減少幅이 낮았다.<br/> 6. 遊離아미노酸 組成을 分析한 結果, 8日間 熟成한 試料中에는 glutamic acid, aspartic acid, leuine 및 lysine은 많은 量이 含有되어 있었고, histidine, methionine, proline 및 tyrosine 等은 그 含量이 낮았다. 그리고 젓갈 熟成過程中에는 大部分의 遊離아미노酸은 增加하였으며, 特히 lysine, histidine, threonine, glutamic acid, methionine, valine, leucine 等은 많은 增加를 보였다. This study was undertaken to ascertain food and nutritional evaluating data on the processing of fermented sea cucumber (Stichopus japonicus) entrails.<br/> In the experiment, the crude proteolytic enzyme from the entrails tissue of raw and fermented sea cucumber during the days of ripening was extracted. The optimal activity condition for the crude enzyme and the compositional changes of amino acid of the protein and free amino acid in the raw and fermented sample were also investigated.<br/> 1. Less than three kinds of proteolytic enzymes that each enzyme has optimal activity condition at pH 3.1 50℃(A-enzyme), pH 5.7 50℃(B-enzyme) and pH 7.7 45℃(C-enzyme), respectively were believed to be exist in the entrails tissue of sea cucumber.<br/> 2. A-enzyme and C-enzyme were strongly inhibited with the increase of the salt concentration, and B-enzyme was activated at the 1% salt concentration and was inhibited above the 5% salt concentration.<br/> 3. The result of the effect of several salt ions on the proteolytic activity showed that A-enzyme was slightly inhibited in the presence of all salt ions added, B-enzyme was activated in the presence of the all salt ions except Cu^(2+) and C-enzyme was activated in the presence of Ca^(2+) and Mn^(2+), and inhibited by Cu^(2+), Co^(2+) and Mg^(2+).<br/> 4. When the effects of the ripening days on the proteolytic activity of the crude enzymes were analysed, the activity of the A-enzyme was slightly weakened with the lapse of the fermentation days, whereas the B-enzyme was not influenced by the fermentation days.<br/> 5. In the analysis of amino acid composition of the protein of the samples, the 8 days fermented sea cucumber entrails showed the diminution of all kinds of amino acid. Apparently diminished amino acids were arginine, alanine, glutamic acid, glycine, serine, valine, threonine and lysine etc., and methionine, histidine and isoleucine were slightly decreased.<br/> 6. In the analysis of free amino acid composition of the 8 days fermented sample, glutamic acid, aspartic acid, leucine and lysine were rich, while histidine, methionine, proline and tyrosine were poor. The most of free amino acids were increased during the fermentation procedure and especially in lysine, histidine, threonine, glutamic acid, methionine, valine and leucine.
-
-
KIM, GI DAE,OH, JEDO,PARK, HYEN-JOO,BAE, KIHWAN,LEE, SANG KOOK Spandidos Publications 2013 International journal of oncology Vol.43 No.2
<P>Magnolol, a neolignan from the traditional medicinal plant Magnolia obovata, has been shown to possess neuroprotective, anti-inflammatory, anticancer and anti-angiogenic activities. However, the precise mechanism of the anti-angiogenic activity of magnolol remains to be elucidated. In the present study, the anti-angiogenic effect of magnolol was evaluated in mouse embryonic stem (mES)/embryoid body (EB)-derived endothelial-like cells. The endothelial-like cells were obtained by differentiation from mES/EB cells. Magnolol (20 ?M) significantly suppressed the transcriptional and translational expression of platelet endothelial cell adhesion molecule (PECAM), an endothelial biomarker, in mES/EB-derived endothelial-like cells. To further understand the molecular mechanism of the suppression of PECAM expression, signaling pathways were analyzed in the mES/EB-derived endothelial-like cells. Magnolol induced the generation of reactive oxygen species (ROS) by mitochondria, a process that was associated with the induction of apoptosis as determined by positive Annexin V staining and the activation of cleaved caspase-3. The involvement of ROS generation by magnolol was confirmed by treatment with an antioxidant, N-acetyl-cysteine (NAC). NAC inhibited the magnolol-mediated induction of ROS generation and suppression of PECAM expression. In addition, magnolol suppressed the activation of MAPKs (ERK, JNK and p38) and the PI3K/AKT/mTOR signaling pathway in mES/EB-derived endothelial-like cells. Taken together, these findings demonstrate for the first time that the anti-angiogenic activity of magnolol may be associated with ROS-mediated apoptosis and the suppression of the PI3K/AKT/mTOR signaling pathway in mES/EB-derived endothelial-like cells.</P>
-
경남지역 주민의 김치 섭취 실태조사(II) : 판매용 김치에 대한 선호도 및 의식조사
김종현,박우포,김정석,박정희,류재두,이한기,송영옥 부산대학교 김치연구소 2000 김치의 과학과 기술 Vol.6 No.-
A survey on the preferences and notion about kimchi and kimchi products was conducted from july to october, 1999 to investigate basic information for increasing the consumption of kimchi for sale. 1,241 subjects of women and men aged 10 to 60 in Kyung-nam area participated in this survey. Most of the subjects made kimchi by themselves at home but this rate of making kimchi at home became lower than past, so increment of consumption of kimchi for sale will be expected in the future. When the people buy kimchi, they considered taste first, and then hygiene, nutrition in order. When they purchse kimchi, more men (69.1%) than women(56%) considered taste, but more women(36.1%) than men(20.6%)considered hygiene first. Subjects aged 30 or older groups considered more the hygiene of kimchi than the subjects of 10-20 age groups did.(p<0.05) And people of household income over 3 million wons considered more hygiene than people of below 1 million wons income group did. People liked manufactured kimchi the packed with whole or partly transparent material in order to observe the contents. (p<O. 05) They liked better kimchi- packed with bottle(46.1%) and vinyl(39.6%) than plastic(14.3%) and this tendency was more in the subjects of women(49.8%) and over 30 age groups.(p<0.05) They prefered 200∼500g packing unit of kimchi whether the family size were big or small. Among the processed kimchi products, men liked better a rice covered up with kimchi, a pot stew with kimchi or a soup with kimch, On the other hand, women liked better a dumplings with kimchi, a grilled food with kimchi, a pizza with kimchi.(p<0.05) Subjects aged 10 to 20 years old liked all kinds of kimchi products, but people aged 40 or older disliked them.(p<0.001)
-
김치가 노화촉진쥐 뇌의 유리기 생성 및 항산화효소 활성에 미치는 영향
김종현(Jong-Hyen Kim),류재두(Jae-Du Ryu),이한기(Han-Gi Lee),박정희(Jeng-Hee Park),문갑순(Gap-Soon Moon),최홍식(Hong-Sik Cheigh),송영옥(Yeong-Ok Song) 한국식품영양과학회 2002 한국식품영양과학회지 Vol.31 No.1
본 연구는 김치가 노화와 직접적인 관련이 있는 유리기 생성 및 항산화 효소활성에 미치는 영향을 살펴보기 위하여 배추김치, 배추갓김치 그리고 갓김치를 식이중량의 5% 첨가하여 실험식이를 제조하고 이를 노화촉진쥐인 SAMP8에게 1년간 섭취시켰다. 총유리기, OH radical, H₂O₂ 농도 그리고 TBARS 농도 모두 가령에 따라 증가하였으며, 김치섭취시 유의적으로 감소되었다(p<0.05). 김치군에 있어서 생성된 유리기를 제거하기 위해 항산화계 효소인 SOD, catalase, GSHpx 그리고 GSH/GSSG는 모든 김치군에서 유의적으로 증가하였다(p<0.05). 따라서 김치섭취는 먼저 가령에 의해 생성되는 유리기의 생성은 억제시키면서, 둘째 이를 제거하기 위한 항산화계 효소 활성은 더욱 활성화시키므로써 항노화 기능을 발휘한다고 생각된다. 김치종류 중에서는 배추갓김치와 갓김치가 배추김치보다 유리기 생성을 억제하고, 항산화계 활성을 증진시킨 것으로 보아 이들의 항노화 효과가 클것으로 생각된다. This study was performed to investigate the effect of kimchi intake on antiaging characteristics in the brain of senescence-accelerated mouse (SAM) in terms of free radical production and anti-oxidative enzymes. Two hundreds twenty SAM (20 mice) were divided into four groups and fed kimchi diet for 12 months. Experimental groups were kimchi free AIN-76 diet (control) group, Korean cabbage kimchi diet (KCK)group, 30% mustard leaf added Korean cabbage kimchi diet (MKCK) group, and mustard leaf kimchi diet (MLK) group. Concentrations of total free radical, OH radical and H₂O₂ of control group increased up to 123%, 262% and 174% of initial value (p<0.05) after one year. Increase in free radical production in kimchi groups due to aging was decreased by kimchi feeding. Among kimchi groups, MKCK and MLK groups showed greater inhibiting effect against free radical production than KCK. The concentration of TBARS in the brain of control group also significantly increased up to 362% of initial value as aged (p<0.05) and production of TBARS in kimchi groups were decreased. When the activities of Cu,Zn-SOD, Mn-SOD, GSH-px and catalase of kimchi groups were compared to those of control at the same experimental period, anti-oxidative enzyme activities of kimchi groups were lower than those of control (p<0.05). But GSH/GSSG in kimchi groups were higher compared to control. In conclusion, decrease in free radical production and increase in anti-oxidative enzyme activities were observed from kimchi groups suggesting that kimchi might have important role on retarding aging. Among kimchi variety tested in this experiment, MKCK and MLK seem to have greater effect on inhibiting free radical production and increasing anti-oxidative enzyme activities than KCK.
-
-
바이오차와 부레옥잠 비율별 혼합 처리가 배추의 생장에 미치는 영향
이재한(Jae-Han Lee),진선용(Seon-Yong Jin),김현아(Hyen-A Kim),박은서(Eun-Seo Park),천진혁(Jin-Hyuk Chun),강윤구(Yun-Gu Kang),윤여욱(Yeo-Uk Yun),이기범(Gi-bum Yi),오택근(Taek-Keun Oh) 한국토양비료학회 2021 한국토양비료학회 학술발표회 초록집 Vol.2021 No.11
수질오염은 다양한 자연적 원인들과 인간의 생활 및 산업 활동들로 인해 발생된다. 수질오염으로 인해 생태계가 교란되면 오염 물질이 수생 생물에 축적되며, 결국 먹이사슬의 최상위 계층인 인간에게 되돌아오게 되기 때문에, 수질오염 방지에 대한 관심이 커지고 있다. 본 연구는 폐기물로 처리되는 소라 껍데기와 생태계에 무분별한 증식으로 수질오염을 일으키는 부레옥잠을 비율별로 혼합하여 토양 처리 시 배추 생육에 미치는 영향을 평가하였다. 소라 껍데기는 550°C에서 1시간 동안 열분해하여 바이오차로 제조하였으며, 부레옥잠은 건조 후 분쇄하여 재배시험에 이용하였다. 배추의 재배는 1/5000 a wagner pot에 정식 후 온실에서 실시하였다. 무처리구(control)를 제외한 모든 처리구에 소라 껍데기 바이오차(CB)를 토양 무게비로 1% (w/w)를 처리하였으며, 각 처리구별로 건조 부레옥잠(WH)을 0.1, 0.3, 0.5%로 추가로 혼합하였다. 무기질비료(N-P₂O<SUB>5</SUB>-K₂O)는 모든 처리구에 11.0-7.8-11.0 kg 10 a<SUP>-1</SUP>로 처리하였다. 배추의 생육 조사 결과, 부레옥잠(WH)의 처리 비율이 증가할수록 배추의 생육이 증가하는 경향을 보였다. 특히, CB 1% + WH 0.5% 처리구의 생중량, 건중량, 엽수, 엽장, 엽폭이 각각 149.1 g, 12.4 g, 28.3 cm, 22.6 cm로 가장 높은 생육을 보였으며, control에 비해 생중량, 건중량, 엽장, 엽폭이 각각 약 35%, 17%, 15%, 8%, 10%씩 증가하였다. CB 1%+ WH 0.0% 처리구의 생중량, 건중량, 엽수, 엽장, 엽폭은 각각 76.0 g, 6.7 g, 20.3 cm, 19.5 cm으로 타 처리구에 비해 비교적 낮은 생육을 보였으며, 이는 소라 바이오차에 의한 양분 흡착이 영향을 미친 것으로 판단된다. 본 연구 결과를 통해, 소라 바이오차와 부레옥잠의 비율별 혼합 처리는 배추 생육에 긍정적인 영향을 미치며, 차후 토양 내 소라 바이오차와 부레옥잠의 혼합비율 및 처리량에 대한 추가적인 연구가 필요할 것으로 판단된다.
-
ScienceON연관 검색어 추천
이 검색어로 많이 본 자료
활용도 높은 자료
