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RISS 인기검색어
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- 저자 : 김경민 ( Gyoung Min Kim ) (검색결과 10 건)
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구보음(九寶飮)과 가미구보음(加味九寶飮)이 폐혈전색전(肺血栓塞栓) 및 즉시형(卽時型) Allergy반응(反應)에 미치는 영향(影響)
김경민,강병령,박동일,정광식,Kim, Gyoung-Min,Gang, Byoung-Ryoung,Park, Dong-Il,Jeong, Gwang-Sik 대한한방내과학회 2000 大韓韓方內科學會誌 Vol.21 No.4
Objective : Experimental studies were done to research the effects of Gubo-eum(Jiubao-yin) and Kamigubo-eum(Jiameijiubao-yin) on the pulmonary thromboembolism and the immediately type hypersensitivity. Methods : For measuring the response about the pulmonary thromboembolism, we investigated a survival rate after the intravenous injection of sodium arachidonate and adenocine diphophate(ADP). For measuring the response about the immediately type hypersensitivity, we did the intravenous injection of histamin and serotonin, and phlebotomized and excoriated skin and investigated the amount of escaped pigment. Results : The each solid extract of Gubo-eum(Jiubao-yin) and Kamigubo-eum(Jiameijiubao-yin) revealed significant decrease effect on viscosity of mucin solution. The each solid extract of Gubo-eum(Jiubao-yin) and Kamigubo-eum(Jiameijiubao-yin) revealed significant effect on the pulmonary thromboembolism induced by sodium arachidonate and adenocine diphophate(ADP). The each solid extract of Guboeum(Jiubao-yin) and Kamigubo-eum(Jiameijiubao-yin) revealed significant on vascular permeability responses to intradenmal histamine and serotonine. conclusions : The each solid extract of Gubo-eum(Jiubao-yin) and Kamigubo-eum(Jiameijiubao-yin) revealed significant effect on the immediately type hypersensitivity and the pulmonary thromboembolism.
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김경민(Gyoung Min Kim),정우재(Woo Jae Jung),신정혜(Jung Hye Shin),강민정(Min Jung Kang),성낙주(Nak Ju Sung) 한국식품영양과학회 2011 한국식품영양과학회지 Vol.40 No.5
설기떡을 이용한 막걸리 제조 시 흑마늘 추출액의 첨가방법을 달리하여 그 품질 특성을 실험하였다. 설기떡(control), 설기떡과 15% 흑마늘 추출액(A), 그리고 15% 흑마늘 추출액을 첨가하여 제조한 흑마늘 설기떡(B)으로 각각 막걸리를 제조하였다. 대조군에 비해 흑마늘이 첨가된 막걸리는 pH는 더 높았으며 산도는 낮았다. 총당과 알코올 함량은 발효기간동안 계속 증가하였으며, 총균수, 효모수, 유산균수 모두 흑마늘 추출액 첨가 유무에 따른 경향의 차이는 없었다. 그러나 흑마늘 추출액이 첨가된 막걸리군에서는 유산균수가 효모수보다 상대적으로 높게 나타났다. 15일 동안 발효가 완료된 막걸리의 색도를 측정한 결과 흑마늘이 첨가된 막걸리군이 대조군에 비해 a, b값이 더 높게 나타났으며, 명도를 나타내는 L값은 대조군이 더 높았다. 항산화 활성 측정을 위해 DPPH 및 ABTS 라디칼 소거활성을 측정한 결과 흑마늘 설기떡으로 제조한 막걸리에서 활성이 가장 높았으며 발효전보다 발효 후 활성이 2배 이상 더 증가하였다. 라디칼 소거능 결과를 종합하여볼 때 흑마늘 추출액 첨가 및 흑마늘 설기로 제조한 막걸리의 발효 초기 라디칼 소거활성은 첨가된 흑마늘에 기인하는 것으로 생각되며, 발효 완료 후 라디칼 소거활성이 더 증가되는 것은 발효과정을 통해 항산화성 물질의 유리가 용이해지고, 발효와 더불어 생성된 미생물 대사산물들이 영향을 미쳤기 때문으로 판단된다. We conducted this study to develop a high value black garlic Makgeolli that was made of black garlic extract (BGE) and Sulgidduk. We investigated the quality characteristics of Makgeolli made with three different combinations of materials (control, Sulgidduk only; A, Sulgidduk combined with 15% BGE and water; B, Sulgidduk combined with 15% BGE instead of water). The pH of A and B were higher than the control, but the titratable acidity of A and B were lower. The sugar and alcohol contents of A and B increased during fermentation. A similar growth pattern was observed invisible cells, yeast, and lactic acid bacteria in all three Makgeolli. In A and B, the quantity of lactic acid bacteria was relatively higher than the yeast. The L value (lightness) was highest in the control, and the a value (redness) and b value (yellowness) were higher in A and B. The antioxidant properties of the three types of Makgeolli were evaluated using DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS (2,2’-azino-bis[3-ethylbenzthiazoline-6-sulfonic acid]) radical scavenging activities. In these assays, B showed significantly higher radical scavenging activities than the other two Makgeolli.
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중년기 남녀의 가족 생활사건 경험이 심리적 복지감에 미치는 영향
김경민(Kyung-Min, Kim),한경혜(Gyoung-Hae, Ham) 한국노년학회 2004 한국노년학 Vol.24 No.3
본 연구는 중년기에 가족에서 경험하는 경제, 건강, 사망, 자녀의 진학과 관련된 네 영역에서 발생한 부정적 생활사건이 중년기 남녀의 심리적 복지감에 어떠한 영향을 미치는지, 그리고 성별에 따라 그 영향력에 차이가 있는지를 살펴보고자 수행되었다. 또한, 부정적 생활사건이 부정적인 결과를 초래하는 '스트레서'만이 아닌 개인의 자아 평가 및 성찰을 가능하게 하는 등의 긍정적인 기능을 할 수 있음을 탐색해보고자 하였다. 이러한 연구목적을 위해 전국 16개 광역시 도에 거주하는 30세에서 59세의 성인남녀를 대상으로 수집된 「성공적인 중년기 발달요인 탐색: 정신건강 및 일/가족 라이프 코스의 한ㆍ미간 비교연구(한경혜 외, 2001), 의 자료 중 1,412명을 분석하였다. 중년기 남녀의 부정적 생활사건 경험 분포와 심리적 복지감 수준 그리고, 남녀간의 차이를 살펴보기 위하여 빈도, 백분율 등의 기술통계와 t 검증을 실시하였으며, 부정적 생활사건의 경험이 심리적 복지감에 미치는 영향을 살펴보기 위하여 남녀를 나누어 중회귀분석을 실시하였다. 본 연구의 주요결과를 요약하면, 다음과 같다. 첫째, 중년기 남녀가 가장 많이 경험한 가족 생활사건은 경제적 영역의 사건이었다. 둘째, 중년기 남녀가 경험하는 가족 생활사건의 수는 성별에 따라 차이가 없었다. 셋째, 여성은 남성에 비하여 목적감과 성숙감의 수준이 낮았다. 넷째, 부정적 생활사건이 중년기 남녀의 심리적 복지감에 미치는 영향은 성별에 따라 다르게 나타났다. 남성의 경우, 경제관련 생활사건을 경험할수록 자긍심과 통제감은 낮아진 반면, 성숙감은 증가하였으며, 사망관련 생활사건을 경험할수록 목적감이 증가하였고, 자녀의 진학관련 생활사건을 경험할수록 자긍심은 낮아졌다. 여성의 경우에는 경제관련 생활사건을 경험할수록 자긍심과 통제감은 낮아지고, 건강관련 생활사건을 경험할수록 자긍심이 낮아지는 것으로 나타났다. The main purpose of this study is to examine the effects of family life event on the psychological well-being of the middle-aged. Specially, this study examined how the influence of family life event varied due to 1) gender differences, 2) differences in domain of life event, 3) differences in the dimension of psychological well-being. The data used for this study was taken from the Survey of Successful Development in Midlife(Han et al., 2001)", which collected data from nationwide random sample of 1,412 Korean adults ranging in age from 35 to 59 through structured questionnaires. The data was analyzed using the SPSS(10.0) program in order to estimate frequency, mean, t-test, and multiple regression. Results show that the influence of family life event on psychological well-being of the middle-aged is varied by gender and by the dimension of psychological well-being. Negative life events concerning job was associated with psychological well-being for both men and women. However, while death of family member and trouble of children entering a school of higher grade were associated with psychological well-being for men, health problem was associated with psychological well-being for women. Also, interestingly life events concerning job and death of family member showed positive influences on psychological well-being, such as increasing purpose in life and personal growth for middle-aged men.
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유해균 억제능을 지닌 복합종균을 접종하여 제조한 된장에서 Bacillus cereus 억제
이재용 ( Jae Yong Lee ),심재민 ( Jae Min Shim ),이강욱 ( Kang Wook Lee ),조계만 ( Kye Man Cho ),김경민 ( Gyoung Min Kim ),신정혜 ( Jung Hye Shin ),김정상 ( Jong Sang Kim ),김정환 ( Jeong Hwan Kim ) 한국미생물생명공학회(구 한국산업미생물학회) 2016 한국미생물·생명공학회지 Vol.44 No.3
5Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Republic of Korea Doenjang samples were prepared by inoculation of multiple starters consisting of two Bacillus spp., one yeast, and one fungus. Doenjang A was fermented with Bacillus amyloliquefaciens EMD17, B. amyloliquefaciens MJ1-4, Pichia farinosa SY80, and Rhizopus oryzae. Doenjang B and C were fermented with the same yeast and fungus but different Bacillus strains; namely, B. amyloliquefaciens EMD17 and B. subtilis CH3-5 for doenjang B, and B. amyloliquefaciens MJ1-4 and B. subtilis CH3-5 for doenjang C. Doenjang D was fermented with microorganisms present in rice straw (control). The doenjang samples were spiked with B. cereus ATCC14579 at two different levels, 104 CFU/g doenjang (I) and 107 CFU/g doenjang (II). All eight doenjang samples were fermented for 70 days at 25°C. Growth of B. cereus was inhibited in doenjang A, B, and C, with the bacterial cell count after 70 days being less than the initial 104 CFU/g added, whereas B. cereus was not inhibited in doenjang D. Doenjang B showed the strongest inhibitory activity against B. cereus, with a cell count of less than 103 CFU/g after 42 days, even when B. cereus was initially added at 107 CFU/g. Some properties of the doenjang samples, such as pH, TA, and amino-type nitrogen content, were similar to those of doenjang fermented with starters only. The results indicate that carefully selected starters can effectively prevent the growth of B. cereus during doenjang fermentation.
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흑마늘 추출액의 첨가 농도에 따른 간장의 품질특성 및 항산화 활성
최명효,강재란,강민정,심혜진,이창권,김경민,김동규,신정혜,Choi, Myoung Hyo,Kang, Jae Ran,Kang, Min Jung,Sim, Hye Jin,Lee, Chang Kwon,Kim, Gyoung Min,Kim, Dong Gyu,Shin, Jung Hye 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.2
Purpose: In order to develop soy sauce and increase its functionality, by adding black garlic extract. Methods: We compared quality characteristics and antioxidant activity of 20 days aging black garlic soy sauce from mixed manufacturers with raw soy sauce (commercial fermented soy sauce) and different ratio of black garlic extract (65 Brix, 0.3-5.0%). Results: The salt content of the black garlic extract (0.3-5.0%) added soy sauce were 12.35-12.77%. The pH was lowered to 4.99, and acidity was increased to 2.12%, depending on the increase in black garlic extract added ratio. The crude protein and total nitrogen contents were 6.23-6.62% and 1.10-1.16%, respectively, and content of amino form nitrogen was 0.52-0.53%, without significant differences between experimental groups. Contents of reducing sugar and free sugars (fructose and glucose) tended to be higher with higher mixing ratios of black garlic extract. Total phenolic compounds and flavonoids contents were significantly increased in the 3% and 5% black garlic extract addition group. At concentrations of 62.5, 125, 250, 500, 1,000 and $2,000{\mu}g/mL$, the DPPH and ABTS radical scavenging activity of the polysaccharides isolated from control soy sauce and 5% black garlic extract added soy sauce showed higher correlation with their concentration. Conclusion: These results, confirmed that the soy sauce produced by adding more than 3% of black garlic extract has high antioxidant activity.
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항균력을 지닌 Bacillus 균주들을 종균으로 사용한 청국장에서 Bacillus cereus 억제
이재용(Jae Yong Lee),심재민(Jae Min Shim),류샤오밍(Xiaoming Liu),야오좡(Zhuang Yao),이강욱(Kang Wook Lee),조계만(Kye Man Cho),김경민(Gyoung Min Kim),신정혜(Jung-Hye Shin),김정상(Jong-Sang Kim),김정환(Jeong Hwan Kim) 한국식품영양과학회 2016 한국식품영양과학회지 Vol.45 No.5
유해균인 Bacillus cereus와 독소 생성 곰팡이 증식 억제능력을 지닌 Bacillus amyloliquefaciens EMD17(EMD17)과 Bacillus subtilis EMD4(EMD4)를 단독 혹은 1:1로 대두에 접종하여 청국장을 제조하였다. 대조구로는 나토균주로 알려진 Bacillus subtilis KACC16450 균을 접종한 청국장을 제조하였다. B. amyloliquefaciens EMD17 접종 청국장에서는 오염시킨 B. cereus 증식이 즉시 억제되어 37℃ 발효 12시간에 검출되지 않았다. EMD4 접종 청국장에서도 B. cereus 증식 억제가 관찰되었으나 억제 정도는 약했다. 48시간 발효 후 청국장 시료들은 4℃에서 10일간 저장하였고 B. cereus는 EMD4 접종 청국장에서 검출되지 않았다. 그러나 대조구에서는 상당수 B. cereus 균수가 유지되었다. 청국장의 pH 값은 시료 간 유의차가 없었고 혈전용해능은 발효 중에는 EMD17을 접종한 청국장이 그리고 저장 중에는 나토균주를 접종한 것이 높았다. 총 페놀성 화합물도 나토균주 청국장에서 높았다. 이상 결과들에서 B. amyloliquefaciens EMD17 같은 균주들을 종균으로 사용함으로써 청국장에서 B. cereus 억제가 가능함을 알 수 있다. Cheonggukjang, a traditional Korean fermented soy food, was prepared by inoculation of Bacillus subtilis EMD4 or Bacillus amyloliquefaciens EMD17 with anti-bacterial or anti-fungal activities into soybeans. Cheonggukjang was also prepared by co-inoculation of EMD4 and EMD17 (1:1, v/v). Control cheonggukjang was prepared by using B. subtilis KACC16450 (Natto strain). Growth of B. cereus cells spiked with starter organisms was completely inhibited by B. amyloliquefaciens EMD17 after 12 h of fermentation at 37℃. Growth of B. cereus was also inhibited by B. subtilis EMD4, but the degree of inhibition was weaker. After 48 h of fermentation, cheonggukjang samples were stored for 10 days at 4℃. B. cereus cells were not detected from cheonggukjang inoculated with EMD4, whereas significant numbers still present in control. The pH values of cheonggukjang samples were not significantly different. During fermentation, cheonggukjang fermented with EMD17 showed the highest fibrinolytic activity and during storage, cheonggukjang fermented with a Natto strain was the highest. Cheonggukjang fermented with a Natto strain also showed the highest amount of total phenolic compounds. The results show that control of B. cereus in cheonggukjang is possible by using starters such as B. amyloliquefaciens EMD17.
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