열수 침지 처리가 치콘 절단면의 적변 억제에 미치는 영향

정현진(Hyun Jin Jung),강호민(Ho-Min Kang) 한국원예학회 2014 원예과학기술지 Vol.32 No.3

치콘의 판매 중 상품성 저하의 원인이 되는 치콘 절단면 적변 현상을 억제하기 위해 열수 침지 실험을 실시하였다. 열수침지처리로는 대조구(20℃ 1분)과 38℃에서의 4분, 8분, 42℃에서의 2분, 4분, 그리고 45℃에서의 1분, 2분을 두었다. 색차계로 측정한 △a<SUP>*</SUP>과 △h값은 42℃ 2분 처리에서는 가장 낮게 유지되었으며, 42℃의 2분과 45℃의 1분 처리구에서는 대조구보다 유의 있는 낮은 값을 나타내었다. 10℃에 저장 6일째 관능 평가한 절단면의 적변지수는 42℃의 2분과 4분 처리 그리고 45℃의 1분 처리에서 낮았다. 적변의 원인 물질이 되는 총페놀함량을 저장 6일째 조사하였는데, 이 또한 절단면의 색변화가 적었던 42℃의 2분과 4분 처리 그리고 45℃의 1분 처리에서 낮았다. 페놀물질 합성에 관여하는 PAL 활성은 42℃ 2분 처리에서는 가장 낮은 값을 보였으며, 42℃의 2분와 45℃의 1분 처리구에서는 대조구보다 유의 있는 낮은 수치를 보였다. 그러나 가장 강한 열처리였던 45℃의 2분 처리에서는 절단면의 적변이 대조구와 유사한 수준으로 진행되었으며, 페놀함량과 PAL 활성도 대조구와 차이가 없었다. 공기에 노출된 절단조직에서 페놀물질을 산화시켜 적변을 일으키는 PPO의 활성은 42℃와 45℃의 모든 처리구에서 낮았는데, 특히 다른 조사항목에서는 모두 대조구와 유사한 수준을 보였던 45℃의 2분 처리구가 가장 낮은 수치를 보였다. 또한 각 조사항목간 상관관계에서, PPO를 제외한 모든 조사항목간에서는 대부분 고도의 상관관계를 보였으며, 특히 관능평가한 적변지수와 △h값은 r = 0.927<SUP>***</SUP>를, PAL 활성과 총 페놀물질 함량과는 r = 0.942<SUP>***</SUP>의 고도의 상관관계를 보였다. Hot water dipping test was conducted for chicon to restrict red discoloration of its basal part which impairs the product value during sales. Hot water dipping treatment was given to chicon for 4 min and for 8 min at 38℃ and for 2 min and 4 min at 42℃, and for 1 min and 2 min at 45℃, along with control (for one min at 20℃). The red discoloration indices of basal part of chicon during sensory evaluation on the sixth day of storage under the storage temperature at 10℃ was lower at 42℃ for 2 min, 42℃ for 4 min and 45℃ for 1 min treatments. The color change value of the basal part in chicon measured by colorimeter showed that the lowest △a<SUP>*</SUP> and △h were maintained in the basal part of chicon treated at 42℃ for 2 min. Whereas, color changes in 42℃ for 2 min and 45℃ for 1 min treatments were significantly low as compared with that of control. The contents of total phenolic compounds which are the substances that cause red discoloration of basal part in chicon were lowest at 42℃ for 2 min, 42℃ for 4 min and 45℃ for 1 min treatments. The activity of phenylalanine ammonia lyase (PAL) resposible for in the synthesis of phenolic substances was the least in 42℃ for 2 min treatment. Whereas, PAL activity of the chicons treated a t 42℃ for 2 min and at 4 5℃ for 1 min were significantly lower than t hat of c ontrol. However, r ed d iscoloration was progressed as similar level with that of control in the basal part of chicon at 45℃ for 2 min. The contents of total phenolic compounds and PAL activity in this treatment were not significantly different from those in control. The polyphenol oxidase (PPO) activity which causes red discoloration of cut tissues was low in all the treatments including 42℃ and 45℃ treatment at which no inhibition effects of the red discoloration of basal part of chicon were observed. When the correlation coefficient between each investigated index was tested, most of them showed high correlation except the PPO activity and particularly and the red discoloration index and sensory evaluation △h values, and PAL activity and total phenolic compounds content were r = 0.927<SUP>**</SUP>, and r = 0.942<SUP>**</SUP>, respectively.

가압가열 및 Microwave 처리가 생면의 품질에 미치는 영향

박시우,김꽃봉우리,김민지,강보경,박원민,김보람,박홍민,최정수,최호덕,안동현,Bark, Si-Woo,Kim, Koth-Bong-Woo-Ri,Kim, Min-Ji,Kang, Bo-Kyeong,Pak, Won-Min,Kim, Bo-Ram,Park, Hong-Min,Choi, Jung-Su,Choi, Ho-Duk,Ahn, Dong-Hyun 한국식품영양학회 2013 韓國食品營養學會誌 Vol.26 No.4

중력분을 이용하여 제면한 후 가압가열, microwave 및 가압가열과 microwave 병행 처리한 후, 생면 및 삶은 면의 품질에 미치는 영향에 대하여 알아보았다. 생면의 pH는 microwave 1 min 처리구에서 무처리구와 유의적인 차이를 보이지 않았으며, 수분 함량은 autoclave 50 min 처리구에서 무처리구와 유의적인 차이를 보이지 않았고, 그 외의 처리구에서는 모두 수분 함량이 감소함을 확인하였다. 면의 색도 측정 결과는 명도는 무처리구에 비해 모든 처리구에서 감소하였으며, 적색도는 microwave 1 min 처리구는 감소한 반면, 나머지 처리구는 증가하였다. 황색도는 autoclave 50 min 처리구와 autoclave 50 min/microwave 1 min 병행 처리구에서 증가한 반면, 나머지 물리적 처리구에서는 감소하였다. 삶은 면의 색도에서는 명도, 적색도, 황색도 모두에서 무처리구에 비하여 물리적 처리구에서 증가한 값을 나타내었다. 물성 측정 결과는 경도, 부착성, 응집성, 검성, 복원성에서 무처리구와 비교시 microwave 1 min 처리구는 유의적으로 감소하였으며, 그 외 처리구에서는 유의적으로 증가한 값을 나타내었다. 탄력성과 전단력은 모든 처리구에서 유의적으로 증가하였으며, 인장력은 가압가열 30 min 처리구와 무처리구가 유의적인 차이를 보이지 않았으나, 나머지 물리적 처리구에서는 유의적으로 증가하였다. 관능 평가 결과는 생면의 경우 색 항목에서 물리적 처리구들이 유의적으로 낮은 점수를 받았다. 맛, 질감, 향 항목에서는 무처리구와 물리적 처리구간 유의적 차이를 보이지 않았다. 전체적인 기호도에서는 microwave 1 min 처리구가 가장 높은 점수를 얻었으며, 가압가열(50 min)과 microwave(1 min) 병행 처리구는 무처리구와 비슷한 점수를 얻었다. 따라서 제면 후 가압가열 및 microwave 처리가 생면 및 삶은 면에 있어서 색과 질감 항목을 보완, 개선시킨다면 알러겐성이 저감화된 면을 제품화하는데 적합할 것으로 사료되어진다. This study was conducted to determine the effects of physical treatments for quality of wet noodles. Noodles were being tried with a microwave (for 1 min), an autoclave (for 30 or 50 min), and both autoclave and microwave (for 30/1 min or 50/1 min). The results showed that the pH levels were slightly decreased after treatments of autoclave and autoclave/microwave. The moisture contents were considerably decreased as compared to the control except autoclave (50 min). After all treatments, the lightness was decreased in all samples, but, redness was increased (except microwave) and the yellowness was increased after autoclave (50 min) and autoclave/microwave (50/1 min). Texture was increased as compared to the control except microwave. In the sensory evaluation, the noodles treated with microwave, autoclave (50 min), and autoclave/ microwave (50/1 min) showed a high score in overall preference. From these results, both the autoclave and microwave methods can be applied to the wet noodles without diminishing its quality to a great extent.

운동 직후 고온 침수가 EPOC와 TG/ fatty acid cycling에 미치는 영향

조현철,김종규,강민철,홍완표,박노혁 龍仁大學校 體育科學硏究所 2005 體育科學硏究論叢 Vol.15 No.1

The purpose this study was to estimate effects of EPOC and TG/fatty acid cycling on warm water immersion of immediately after exercise. To elucidate the role of fatty metabolism, a sequence of five experiments was performed. Seven physically active, male subjects volunteered to participate in the presented study. The mean values for age, body mass and hight were 25±1.52 yr, 79.2±9.52kg, 177.2±4.62cm, respectively. After giving consent, participant visited the laboratory on six occasion: 1) 30min of treadmill exercise VO2max 55% and a further 60min recovery, 2) 30min partial body warm water immersion in a 39℃ and a further 60min recovery, 3) 30min whole body warm water immersion in a 39℃ and a further 60min recovery, 4) 30min of treadmill exercise VO2mas 55% and in 30min partial body warm water immersion in a 39℃, 5) 30min of treadmill exercise VO2max 55% and in 30min whole body warm water immersion in a 39℃. When compared by recover period within repeat on the base of changes of subjects average body temperature, not effective interactions among repeat. However, partial and whole body warm water immersion immediately after exercise shows it as the best effective exercise for VO2max 55%, partial and whole body warm water immersion. When compared by recover period within repeat on the base of changes of subjects EPOC, effective interactions among repeat(p<.05). Partial and whole body warm water immersion immediately after exercise shows it as the best effective exercise for VO2mas 55%, partial and whole body warm water immersion. The catecholamines concentration was significantly higher partial and whole body warm water immersion than exercise of VO2max 55%(p<.05). The TG concentration and free fatty acid was significantly higher partial and whole body warm water immersion immediately after exercise than exercise of VO2max 55% than Partial and whole body warm water immersion(p<.05). Based on the facts that we have discussed above, human metabolism is increased by both exercise and conditions of immersion and partial and whole body warm water immersion immediately after exercise than exercise of VO2maw 55% shows it as better effective treatment for increasing TG/Fatty acid cycling activation. Due to extremely heavy stress complained by subjects during whole body immersion, it is thought that more researches on it should be required.

물리적 처리에 의한 강력분 밀가루 Gliadin의 항원성 변화

강보경(Bo-Kyeong Kang),김꽃봉우리(Koth-Bong-Woo-Ri Kim),김민지(Min-Ji Kim),박시우(Si-Woo Bark),박원민(Won-Min Pak),김보람(Bo-Ram Kim),안나경(Na-Kyung Ahn),최연욱(Yeon-Uk Choi),최정수(Jung-Su Choi),최호덕(Ho-Duk Choi),안동현(Dong-Hyun A 한국식품영양과학회 2014 한국식품영양과학회지 Vol.43 No.4

본 연구에서는 가압가열 및 microwave 처리가 gliadin의 항원성에 미치는 영향을 살펴보기 위해 강력분에 가압가열과 microwave를 단독 또는 병행으로 처리하여 Ci-ELISA, SDS-PAGE 및 immunoblotting을 실시하였다. 가압가열 처리의 경우 시간이 길어질수록 IgG와의 결합력이 감소하였으며, 특히 50분 처리구에서 약 87%로 가장 낮은 결합력을 보였다. 또한 SDS-PAGE와 immunoblotting 결과에서도 무처리구에서 강하게 보였던 gliadin band가 가압가열처리에 의해 거의 소실되고 항체와 반응하지 않았다. 가압가열 및 microwave를 병행 처리 시도 마찬가지로 gliadin의 결합력이 감소하였으며, 처리구 중 가압가열 50분, microwave 5분 처리구에서 약 93%로 가장 낮은 결합력을 보였다. 반면 microwave를 단독으로 처리한 경우에는 일부 단백질의 변화는 관찰되었으나, 항원성 감소에는 효과가 없음을 확인하여 단백질 변화가 항원성에는 큰 효과를 준 것 같지 않다. 이상의 결과를 통해 가압가열 단독 처리 및 가압가열 및 microwave의 병행처리 시 gliadin의 항원성이 감소함을 확인하였다. This study was conducted to evaluate the effects of physical treatments on the antigenicity of gliadin in strong wheat flour. Strong wheat flour was treated with an autoclave (5, 10, 30, 50 min), a microwave (1, 5, 10 min), or both (10, 30, 50 min/ 5, 10 min), followed by SDS-PAGE, immunoblotting, and Ci-ELISA using anti-gliadin IgG. The results indicated that the binding ability of IgG to gliadin in strong wheat flour slightly decreased after autoclaving or autoclaving/microwaving. In particular, the binding ability was reduced to about 87% after autoclaving for 50 min and to 89% after autoclaving/microwaving (50/5 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. In conclusion, the results of this study suggest that autoclaving may reduce the antigenicity of gliadin in strong wheat flour.

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.

Antioxidant Activity and Whitening Effect of Lindera erythrocarpa Extract

Min ?Chul Kang,Ryeo Kyeoung Ko,Ju-Yeop Lee,Haeng-Bum Kim,Bong-Seok Kim,Jong-Heon Han,Seong-Hyun An,Gi-Ok Kim 한국생물공학회 2008 한국생물공학회 학술대회 Vol.2008 No.10

Conditioned Media of ASC-17D Sertoli Cells Induce G1-Growth Arrest of DU145 Human Prostate Cancer Cells

Min, Bon Hong,Kang, Sang Wook,Lee, Kwang Ho,Choi, Sang Hyun,Kang, Hyeog,Chun, Boe Gwun The Korea Science and Technology Center 1998 BMB Reports Vol.31 No.5

We studied the effects of ASC-17D rat Sertoli cell-conditioned media (rSCCM) on the proliferation of the DU145 prostate cancer cells. rSCCM was prepared from ASC-17D cells cultured in DMEM/F-12 serum-free media at a nonpermissive temperature of 40℃, which is the condition for the high expression of clusterin. We found that rSCCM could inhibit the proliferation of DU145 cells by arresting the cell cycle in the G1 phase in a dose-dependent manner. This growth arresting activity was abolished by boiling rSCCM for 5 min. The G1 growth-inhibiting activity of rSCCM was also detected in other prostate-originated cancer cells examined (ie., LNCaP and PC-3) but not in other cells (ASC-17D, HepG2, SK-N-SH, and NIH3T3). Western blot analysis of partially purified growth inhibiting fractions with the clusterin antibody showed that the cytostatic factor in rSCCM was not clusterin. This cytostatic factor was semipurified by DEAE-Sepharose, ammonium sulfate precipitation, and Phenyl-Sepharose column chromatography, and was estimated to have a molecular weight of 88 kDa by Sephacryl S-300 gel filtration.

Conditioned Media of ASC-17D Sertoli Cells Induce G1-Growth Arrest of DU145 Human Prostate Cancer Cells

Kang, Hyeog,Kang, Sang-Wook,Choi, Sang-Hyun,Lee, Kwang-Ho,Chun, Boe-Gwun,Min, Bon-Hong Korean Society for Biochemistry and Molecular Biol 1998 Journal of biochemistry and molecular biology Vol.31 No.5

We studied the effects of ASC-17D rat Sertoli cell-conditioned media (rSCCM) on the proliferation of the DU145 prostate cancer cells. rSCCM was prepared from ASC-17D cells cultured in DMEM/F-12 serum-free media at a nonpermissive temperature of $40^{\circ}C$, which is the condition for the high expression of c1usterin. We found that rSCCM could inhibit the proliferation of DU145 cells by arresting the cell cycle in the G1 phase in a dose-dependent manner. This growth arresting activity was abolished by boiling rSCCM for 5 min. The G1 growth-inhibiting activity of rSCCM was also detected in other prostate-originated cancer cells examined (i.e., LNCaP and PC-3) but not in other cells (ASC-17D, HepG2, SK-N-SH, and NIH3T3). Western blot analysis of partially purified growth inhibiting fractions with the clusterin antibody showed that the cytostatic factor in rSCCM was not c1usterin. This cytostatic factor was semi purified by DEAE-Sepharose, ammonium sulfate precipitation, and Phenyl-Sepharose column chromatography, and was estimated to have a molecular weight of 88 kDa by Sephacryl S-300 gel filtration.

Involvement of serine phosphorylation of spinal cord NR-2B subunit of the N-methyl-D-aspartate receptor following electroacupuncture stimulation

Kang Byeol-Rim,Choi Byung-Tae,Yoon Hyun-Min,Min Young-Kwang,Ahn Chang-Beohm 대한침구의학회 2007 대한침구의학회지 Vol.24 No.2

Objective : This study was to examine the low frequency EA is associated with NMDAR and phosphorylation of NMDAR NR-2B subunits in the spinal cordMethods : We investigated that only those rats without overt signs of spinal cord or root damage such as paralysis or lameness were used for experimentation. The NMDA antagonist, D-2-amino-5-phosphonopentanoic acid dissolved in sterile saline and injected intrathecally. Two stainless-steel needles were inserted in each hind leg at those acupoints corresponding to Zusanli(S36) and Sanyinjiao(Sp6) in man and wereconnected to an electric stimulator The EA wit 2 ㎐ stimulation started immediately after AP-5 injection for 30 min. Results : EA analgesia was slightly reduced by intrathecal injection of NMDAR antagonist AP-5, but analgesic effects of EA still showed at 60 minutes after termination of stimulation in all EA-treated group. In the Western blot analysis, the levels of NMDAR NR-2B and phospho-NR-2B were slightly induced by EA stimulation in the spinal cord. These expressions were significantly inhibited by spinal blockage of AP-5. As for regional reaction of NMDAR NR-2B and phospho-NR-2B, immunoreactions were observed throughout all laminae of the dorsal horn of spinal cord and weaker ones showed in the neck region. The mean IOD of phospho-NR-2B in the superficial laminae and nucleus proprius of EA-treated rats were significantly increased compared with normal ones, these expressions were decreased in EA-treated with AP-5 groupsConclusion : It is concluded that EA stimulation may be involved NMDAR activation through phosphorylation of spinal NMDAR NR-2B subunit. 목적 : 저주파에 해당하는 2 Hz 전침 자극이 척수 N-methyl-D-aspartate receptor (NMDAR)의 NR-2B subunit의 발현 및 인산화에 미치는 영향을 조사하였다. 방법 : Sprague-Dawley계 흰쥐를 Størkson 등의 방법에 의해 척수막의 지주막하강에 catheter를 삽입하는 수술을 행한 후 마비 등의 척수 손상을 나타내지 않는 개체를 대상으로 하였다. N-methyl-D-aspartate (NMDA) antagonist인 D-2-amino-5- phosphonopentanoic acid (AP-5)를 투여한 후 족삼리와 삼음교에 해당하는 부위에 30분간 전침 자극하였다. 무통각 여부는 hot plate test를 시행하였으며 NMDAR NR-2 subunit 발현과 인산화 여부는 Western blot과 면역조직화학적으로 살펴보았다. 결과 : 전침 무통각은 전침 자극 후 180분 후까지 지속되었으며 NMDA antagonist인 AP-5를 투여하였을 때 전침 무통각이 저하되었으나 유의성은 나타내지 않았다. Western blot 분석으로 보아 NMDAR NR-2B 및 인산화 NR-2B의 발현은 전침자극에 의해 미약한 증가를 보이나 AP-5투여에 의해 현저한 저해를 보였다. 면역조직화학에 의한 척수배각 구역별 발현을 보면 NMDAR NR-2B 및 인산화 NR-2B는 전 배각에 걸쳐 관찰되나 경부 (층판 Ⅴ-Ⅵ)에서 약한 반응을 보였다. 전침 자극에 의한 각 군별 NR-2B 발현은 유의한 차이를 보여 주지 않았으나 인산화 NR-2B는 천층 (층판 Ⅰ-Ⅱ)및 고유핵 (층판 Ⅲ-Ⅳ)에서 유의성 있는 증가를 보였다. 전침 자극시 AP-5 투여는 유의성은 보이지 않았으나 인산화 NR-2B발현을 저해하였다. 결론 : 저주파 2 Hz 전침에 의한 무통각은 NMDA antagonist인 AP-5 투여에 의해 저해될 뿐아니라 NMDAR NR-2B subunit의 인산화를 저해하는 것으로 보아 전침 무통각의 과정에 NMDAR 및 NMDAR NR-2B의 인산화가 관여함을 알 수 있다.

Analysis of Lignans in Acanthopanax sessiliflorus Fruits and Their Fermented Wine by HPLC

Hye-Min Kim,Ju-Sun Kim,Seon-Haeng Cho,Sam-Sik Kang,Dae-Sung Cheoi,Sang-Hyun Lee 한국약용작물학회 2006 한국약용작물학회지 Vol.14 No.5

High performance liquid chromatography (HPLC) was used for the determination of lignans, eleutherosides B and E, in Acanthopanax sessiliflorus fruits and their fermented wine. The lignans were quantified by a reversed-phase system using a gradient of H2O and acetonitrile as a mobile phase within 20 min. The analysis was successfully carried out within 20 min. The contents of eleutherosides Band E as main active principles of Acanthopanax species were measured in A. sessiliflorus fruits (1.15 and 8.49 μg/mg, respectively), their fermented wine (0.45 and 1.33 μg/mg, respectively) and wine residues (no detection).