가압가열 및 microwave에 의한 중력분 반죽 gliadin의 항원성 변화

곽지희(Ji-Hee Kwak),김꽃봉우리(Koth-Bong-Woo-Ri Kim),이청조(Chung-Jo Lee),김민지(Min-Ji Kim),김동현(Dong-Hyun Kim),선우찬(Chan Sunwoo),정슬아(Seul-A Jung),김현지(Hyun-Jee Kim),최정수(Jung-Su Choi),김성원(Seong-Won Kim),안동현(Dong-Hyun 한국식품과학회 2012 한국식품과학회지 Vol.44 No.1

본 연구에서는 가압가열 및 microwave 처리에 의한 중력분 반죽 추출물 내의 gliadin 단백질의 항원성 변화에 대해 살펴보았다. 중력분 반죽에 가압가열과 microwave를 단독 또는 병행으로 처리하여 ci-ELISA, SDS-PAGE 및 immunoblotting을 실시하였으며, 가압가열 처리에 의해서 anti-gliadin IgG 항체와 gliadin과의 결합력이 다소 감소한 것을 확인하였다. 특히 30 min 이상 처리시 더욱 감소한 것으로 나타났으며, SDS-PAGE와 immunoblotting 결과에서도 gliadin band의 강도가 약해지고 항체와의 반응도 나타나지 않았다. Microwave 처리의 경우, 5 min 이상 처리시 일부 gliadin 단백질의 소실이 관찰되었으나, 항원성에는 큰 변화가 없었다. 또한 가압가열 및 microwave 병행 처리에 의해 항원-항체 결합력이 더욱 감소되었으며, 특히 가압가열 50 min, microwave 10 min 처리시 약 35.0%로 감소되었다. 이상의 결과를 통해 가압가열 처리에 의해 중력분 반죽 추출물 내 gliadin의 항원성이 감소되는 것을 확인하였으며, microwave와 병행 처리하는 경우, 더욱 감소하는 것을 확인하였다. The aim of this study was to determine the optimal physical treatment to reduce the antigenicity of gliadin in wheat dough. Medium wheat dough was treated with an autoclave (5, 10, 30, and 50 min at 121℃, 1 atm), a microwave (1, 5, and 10 min) or both (10, 30, and 50 min/5, 10 min). The proteins in the dough extracts were analyzed by SDS-PAGE and the binding ability of anti-gliadin IgG to gliadin was examined by ci-ELISA and immunoblotting. Results showed that the ability of anti-gliadin IgG to bind to gliadin in wheat dough treated with an autoclave alone or in combination with a microwave was decreased. Especially, it declined to ~77% after autoclaving for 30 min and 35% after both autoclaving for 50 min and microwaving for 5 min. In addition, the intensity of gliadin bands in SDS-PAGE were weakened and anti-gliadin IgG did not recognize gliadin in immunoblotting. However, microwaving alone did not affect the antigenicity of gliadin in wheat dough. These results indicate that autoclaving may affect the reduction of the antigenicity of gliadin in medium wheat dough. Moreover, autoclaving in combination with microwaving is more effective for reducing the antigenicity of wheat dough.

Reduction of Bacillus cereus Contamination in Biofilms on Stainless Steel Surfaces by Application of Sanitizers and Commercial Detergent

Lee, Min-Jeong,Ha, Ji-Hyoung,Kim, Yong-Su,Ryu, Jee-Hoon,Ha, Sang-Do The Korean Society for Applied Biological Chemistr 2010 Applied Biological Chemistry (Appl Biol Chem) Vol.53 No.1

We established the effectiveness of a washing, detergent and sanitizer treatments for reducing Bacillus cereus (B. cereus) contamination in biofilms on stainless steel surfaces. A water treatment did not affect biofilms and chlorine treatments at 200 ppm for 10 min and 300 ppm for 5 min, iodophor at 200 ppm for 10 min, and QAC at 400 ppm for 10 min were used to eliminate all B. cereus cells. B. cereus cells after detergent treatment were eliminated by chlorine at 100 ppm for 10 min, 200 ppm for 5 min, and 300 ppm for 3 min, and with iodophor at 100 ppm for 10 min and 200 ppm for 10 min, and QAC at 400 ppm for 10 min.

가압가열 및 Microwave 처리에 의한 중력분 Gliadin의 항원성 변화

곽지희(Ji-Hee Kwak),김꽃봉우리(Koth-Bong-Woo-Ri Kim),이청조(Chung-Jo Lee),김민지(Min-Ji Kim),김동현(Dong-Hyun Kim),선우찬(Chan Sunwoo),정슬아(Seul-A Jung),강주연(Ju-Youn Kang),김현지(Hyun-Jee Kim),최정수(Jung-Su Choi),김성원(Seong-Won 한국식품영양과학회 2011 한국식품영양과학회지 Vol.40 No.10

본 연구에서는 가압가열 및 microwave 처리가 gliadin의 항원성에 미치는 영향을 살펴보기 위해 중력분에 가압가열과 microwave를 단독 또는 병행으로 처리하여 Ci-ELISA, SDS-PAGE 및 immunoblotting을 실시하였다. 가압가열 처리의 경우, 처리 시간이 길어질수록 IgG와의 결합력이 감소하였으며, 특히 50분 처리구에서 약 69%로 가장 낮은 결합력을 보였다. 또한 SDS-PAGE와 immunoblotting 결과에서도 무처리구에서 강하게 보였던 gliadin band가 처리에 의해 거의 소실되고 항체와 반응하지 않았다. 가압가열 및 microwave를 병행 처리한 경우도 마찬가지로 gliadin의 결합력이 다소 감소하였으며, 처리구 중에서는 가압가열 50분, microwave 5분 처리구에서 약 73%로 가장 낮은 결합력을 보였다. 반면 microwave를 단독으로 처리하였을 때에는 일부 단백질의 변화는 관찰되었으나 항원성 감소에는 큰 영향을 미치지 않았다. 이상의 결과를 통해 가압가열을 단독 처리에 의해 gliadin의 항원성이 다소 감소되었으며, microwave 병행 처리에 의한 차이는 크게 나타나지 않은 것을 확인하였다. This study was conducted to evaluate the effect of physical treatments on the antigenicity of gliadin in medium wheat flour. The wheat flour was treated with an autoclave (5, 10, 30, 50 min), a microwave (1, 5, 10 min), and both (10, 30, 50 min/ 5, 10 min), and investigated by SDS-PAGE, immunoblotting and Ci-ELISA using anti-gliadin IgG. The results showed that the binding ability of anti-gliadin IgG to gliadin in wheat flour was slightly decreased when autoclaved or when autoclaved and microwaved. Especially, it was reduced to about 69% after autoclaving for 50 min and 73% after autoclaving for 50 min and microwaving for 5 min. In addition, gliadin bands in the 50 min autoclaved group disappeared in both SDS-PAGE and immunoblotting. On the other hand, the antigenicity of gliadin was unaffected by microwaving alone. Consequently, there were no considerable changes in using an autoclave alone or in combination with a microwave. These results suggest that autoclaving may affect the reduction of the antigenicity of gliadin in medium wheat flour.

개의 전침마취가 Vital sign 및 혈액가스치 변화에 미치는 영향

임연수,송근호,유명조,서지민,김명철,김덕환,Lim, Yeon-Soo,Song, Kun-Ho,You, Myung-Jo,Seo, Jee-Min,Kim, Myung-Chul,Kim, Duck-Hwan 대한수의학회 2003 大韓獸醫學會誌 Vol.43 No.1

The present study was performed to elucidate the effect of canine electroacupuncture anesthesia on vital signs and blood gas values. Groups were divided into experimental (electroacupuncture: EA) and control (ketamine) groups. The vital signs (body temperature, respiration rate and pulse) and blood gas values (pH, $pCO_2$ and $pO_2$) of venous and arterial blood were determined. Body temperatures of EA group were significant higher than than of ketamine group at 15 min., 30 min., 45min. and 60 min. (p<0.05) after anesthesia, respectively. The respiration rates of EA group were higher than those of ketamine group, however, significant differences were not observed between both groups. The pulses of EA group were significant higher than those of ketamine group at 5 min. (p<0.05), 10 min. (p<0.01), 15 min. and 30 min. (p<0.05) after anesthesia, respectively. The arterial and venous blood pHs of ketamine group were slightly higher than those of EA group, respectively, however, no significant differences were found between both groups. Significant differences were not observed between both groups in the arterial and venous blood $pCO_2$, respectively. The arterial blood $pO_2$ of EA group was significant higher than those of ketamine group at 5 min. (p<0.05) after anesthesia. No significant differences were observed between both groups in the venous blood $pO_2$. These results suggest that the changes of vital signs and blood gas values of EA group are similar to those of ketamine group with the exception of changes in the body temperature, pulse and arterial blood $pO_2$.

비극적 욕망의 아포리즘 : 임노월 작품을 중심으로

김민지 이화어문학회 2021 이화어문논집 Vol.53 No.-

이 글은 문단에서 주목받지 못한 유미주의와 악마주의를 주장했던 노월 임장화(이하 임노월) 작품을 악마성보다 욕망에 초점을 맞추어 그 가치를 새롭게 독해하고자 한다. 임노월은 당대 계몽성이 짙은 다른 작가들과 달리 시대가 요구하는 문학에서 벗어나 오로지 예술성, 즉 유미주의만을 추구한 작가로 알려져 있다. 작품에 드러난 ‘태도’와 ‘감각’의 문제를 사상이나 이즘이라는 논리적인 측면이 아닌 욕망의 문제로 기존 연구와는 다른 시각으로 접근하고자 한다. 시대와 문단이 요구했던 문학관에서 벗어난 임노월의 작품을 기존의 악마성과 유미주의적인 관점으로 분석한 연구를 토대로 ‘악’의 개념을 ‘욕망’의 차원으로 작품을 분석하고자 한다. 또한 임노월 소설에 주를 이루는 인물을 분열증적 인물로 보고 소설 결말에 나타난 비극적 죽음이 내포하는 모순성을 욕망의 문제와 결부시켜 이해하고, 욕망의 차원에서 결정된 잔혹한 결말을 생성적 차원으로 고찰해보는 것을 목표로 한다. This study analyzes the value of the work by No-wol Im Jang-hwa (hereinafter referred to as Im No-wol), who argued for aesthetics and demonism that were not noticed in the paragraph, through Del£z's theory. Unlike other works with deep enlightenment of the time, Im No-wol's work as writer is one that deviates from the literature demanded by the times and pursues only artistry, or aesthetics. Rather than the thorough logic shown in the work, he focused on "attitude" and "sense" to claim an aesthetic spirit. This paper would like to analyze this literary museum through dismantling reasons. Based on a study that analyzed Lim No-wol's work, which was largely out of the literary museum demanded by the times and paragraphs, from a previously demonic and aesthetic point of view, this research analyzes the work in the dimension of "desire." In addition, the main character of Im No-wol's novel is a divisive figure, and this research was conducted to understand the contradiction of the tragic death at the end of the novel by linking it to the problem of desire. The goal is to consider the brutal ending determined in terms of desire at a generative level. This research analyzes Im No-wol's work, which did not betray the romanticism of aesthetics and literature, in terms of desire and creation, and explore his literary beliefs that expressed the concept of "Neutron" with a creative sense despite the atmosphere of his time.

반응성 DC sputtering법으로 제조한 AIN박막의 수소첨가효과

김지균,김민석,권정열,이헌용 明知大學校 産業技術硏究所 2000 産業技術硏究所論文集 Vol.19 No.-

In GaAs devices, the development of a finer insulator instead of SiO₂to be used the insulator of Si has been made good progress. That, however, is not to be enough. We studied the development of the finer insulator in GaAs devices. The AIN has the characteristics of thermal stability over 2400℃ and resistivity over 10 13 Ω, and superior insulator characteristic to have rate of thermal expansion(a=4.2x10 -6, b=5.3x10 -6/K) similar with SiO₂and GaAs. An AIN has been evaluated good applied insulator for above characteristics in chemical compound. Then, the purpose of this paper is a development of MIS devices using AIN as an insulator, and is to investigate a electrical characteristic changing by H₂addition to AIN. The ratio of H₂addition was established by 5%. The pressure was maintained by 5 mTorr and the DC power was supplied by 150W during the experiment. The H₂addition to AIN may have an effect on diminishing impurities on surface and improves the properties as an insulator to a MIS structures.

쑥 급여 돼지고기의 냉장저장 중 품질특성

김일석,진상근,송영민,하경희,김회윤,남기윤,류현지,하지희 한국국제농업개발학회 2004 韓國國際農業開發學會誌 Vol.16 No.4

쑥 분말 사료를 암돼지 및 거세돈에 첨가하여 그 수준에 따라 0%(T1, 암돼지, T2; 거세돈)와 1.5%(T3; 암돼지, T4, 거세돈)로 각 구별 45두씩 배치, 42일간 급여하여 생산된 돈육의 육질특성은 다음과 같다. 도체중량과 등지방두께는 73가 가장 낮았으며, 도체등급에서는 처리구간 유의차가 없었다(P>0.05). 쑥 분말 급여시 암돼지간(T1과 T3)에서는 조회분, 거세돈간(T2와 T4)에는 조지방 및 조회분 함량이 유의적으로 증가하였다(P<0.05). pH는 저장기간에 증가함에 따라 모든 처리구에서 감소하였으며, 쑥 분말 급여 처리구(T3와 T4)에서다소 높은 pH값을 나타내었다 드립감량은 처리구간에 일정한㎏/㎠경향을 나타내지 않았지만 저장기간이 경과함에 따라 높아졌다. 전단가(shear force, ㎏/㎠)는 T1을 제외한 모든 처리구에서 저장기간이 길어짐에 따라 감소하였다. 명도와 적색도는T3가 T1 보다 다소 높은 수치를 보였으나, 거세돈간(T2와 T4)에서는 오히려 낫게 나타났다. 저장기간이 증가함에 따라 TBARS와 VBN값은 공히 유의적으로 증가하였으며(P<0.05),쑥 분말 급여 처리구(T3 및 T4)에서 유의적으로 더 높게 나타났다(P<0.05). 지방산 분석결과, 포화지방산(saturated fatty acids)은 대조구에 비해 쑥 분말 첨가수준 증가에 따라 포화지방산은 높아지고 상대적으로 불포화지방산(unsaturated fatty acids)은 낮아지는 경향이 있었으나 유의차는 없고, 콜레스테롤의 경우에도 동일하게 유의적인 차이가 없었다. 전체적인 기호도는 신선육 및 조리육 공히 처리구가 낮은 점수를 얻었다. 향후 쑥 분말 급여에 대한 보다 많은 연구가 진행되어야 할 것으로 판단된다. This study was carried out to investigate the feeding effects of mugwort powder on meat quality characteristics for 42 days. The results obtained were as follows; Carcass weight(㎏) and backfat thickness(㎜) of T3 showed the lowest compared with other treatments. Grade scores were not significantly differ among the all treatments. In the proximate composition, crude ash content was higher(P<0.05) in the T3 than that of T1, while, crude fat and crude ash contents in T4 were higher(P<0.05) than those of T2. pH values were tended to low as storage period extended, in particular, those values slightly higher in the T3 and T4. Drip loss(%) was tended to increase during storage. Shear force(㎏/㎠) in all samples showed the decreased during the storage, except for Ti. L^(*) and a^(*) of T3 were slightly higher than those of T1, while, T4 was lower than T3. TBARS and VBN of all samples were significantly increased(P<0.05) as storage period extended, those values significantly higher(P<0.05) in the T3 and T4. There were no differences in saturated fatty acids, unsaturated fatty acids and cholesterol of pork meat between control(T1 and T2) and treatments(T3 and T4). The sensory score of pork samples fed with mugwort power were lower than that of control(T1 and T2) in both fresh and cooked meat. Further studied are needs on the pigs fed with mugwort powder.

사회인지론에 근거한 낮병원 정신질환 입원환자 대상비만 예방 및 관리를 위한 영양교육 효과평가

한민지,이지연,이해연,한은경,최경순,김희선 순천향대학교 기초과학연구소 2021 순천향자연과학연구 논문집 Vol.27 No.1.2

Mental illness such as schizophrenia, bipolar disorder and depression have shown high prevalence of obesity. According to the previous studies, nutrition education has therapeutic effects on patients, however mentally ill patients rarely have opportunities of long term nutrition education. In this study, nutrition education based on the social cognitive theory was conducted. Patients with mental illness received education program once a month during 18 months in a day hospital. Fifteen patients were included and divided into two groups according to the attendance rate. Results showed that the group attended the education more than 10 times showed weight loss, while the group less than 10 times showed weight gain. Five long-term hospitalized patients gained weight during one year prior to the nutrition education, but showed weight loss during one year with the nutrition education. Regardless of the number of attendance, the group of BMI≥30kg/m2 showed weight loss. Although this study has several limitations and did not obtain a statistically significant results, it confirmed the necessity of providing clinical nutrition services including nutrition education for mentally ill patients.

700MHZ대역의 마이크로파 적층 스트립라인 칩 대역통과 필터설계 및 제작

김민석,김지균,이헌용 明知大學校 産業技術硏究所 2000 産業技術硏究所論文集 Vol.19 No.-

In this thesis, we studied the design and fabrication of microwave multilayer chip filter using by coupled stripline resonator. The microwave multilayer chip filter operating at 700[MHz] is fabricated and designed. The size of microwave multilayer chip filter is 4.5×4.4×1.8[mm]. Insertion loss and center frequency of the fabricated chip filter are 2.58[dB] and 692.5[MHz] respectively. The center frequency was lower 7.5[MHz] than design result, but other characteristics of chip filter were similar to the results of simulation.

Identification and Characterization of a Bacteriocin Produced by an Isolated Bacillus sp. SW1-1 that Exhibits Antibacterial Activity against Fish Pathogens

Kim, Young-Ok,Park, In-Suk,Kim, Dae-Jung,Nam, Bo-Hye,Kim, Dong-Gyun,Jee, Young-Ju,An, Cheul-Min The Korean Society for Applied Biological Chemistr 2014 Applied Biological Chemistry (Appl Biol Chem) Vol.57 No.5

The selected isolate, Bacillus sp. SW1-1 showed antibacterial activity against both Gram-positive and Gram-negative bacteria involved in fish diseases, including Edwardsiella tarda, Streptococcus iniae, S. parauberis, Vibrio anguillarum, and V. harveyi. The Maximum bacteriocin production was observed at $30^{\circ}C$ after 24 h with brain heart infusion medium (pH 7.0). The bacteriocin SW1-1 was purified by 50% ammonium sulfate precipitation, followed by HiPrep diethylaminoethyl 16/10 FF and Sephacryl S-100 High resolution column chromatography. The substance was characterized as a bacteriocin-like inhibitory substance with a molecular mass of 38 kDa. Bacteriocin SW1-1 was sensitive to the proteolytic action of pepsin, trypsin, chymotrypsin, and protease types I and XIV, and relatively heat labile, despite the fact that bacteriocin activity was still detected after heating at $100^{\circ}C$ for 30 min. The activity of bacteriocin SW1-1 was stable in the pH range of 2.0-11.0, and relatively unaffected by organic chemicals. The bacteriocin SW1-1 had a bacteriolytic mechanism, resulting in cell wall degradation of E. tarda. These characteristics indicate that this bacteriocin may be a potential candidate for alternative agent to control important pathogens of fish diseases in aquaculture.