전통누룩 진균류를 이용한 입국의 제조 및 입국곰팡이의 동정

김재호 ( Jae Ho Kim ),권영희 ( Young Hee Kwon ),이애란 ( Ae Ran Lee ),김혜련 ( Hye Ryun Kim ),안병학 ( Byung Hak Ahn ) 한국균학회 2012 韓國菌學會誌 Vol.40 No.4

다양한 향미를 가진 막걸리의 개발을 위해 전통누룩으로부터 분리한 곰팡이로 입국을 제조한 후 품질특성을 분석하여 입국의 규격에 적합하며 이취가 없고 관능이 우수한 9균주를 입국 제조용 우수균주로 최종 선발하였다. 선발된 균주는 Aspergillus oryzae(C1-5-2-2, C20-7-3, CN1.3.1-4, CN16.19.1-1, N152-1, N220-1), Mycocladus corymbiferus (N162-2), Rhizopus oryzae(N20), Lichtheimia corymbifera (N21)로 동정되었으며, 제조한 입국의 산도는 5.0~6.8, 당화력은 128~241sp이었다. Various koji were prepared by fungi isolated from traditional nuruk and their quality characteristics were investigated. Acidity and saccharification power of their koji were ranged in 5.0~6.8 and 128sp~241sp. Nine fungi which were showed good quality and sensory evaluation were identified by analysis of their nucleotide sequences with PCR-amplified 18S rDNA internal transcribed spacer-1(ITS-1) and ITS-4 genes. Among them, six strains were identified as Aspergillus oryzae and the other strains were identified as Mycocladus corymbiferus, Rhizopus oryzae, Lichtheimia corymbifera.

Aspergillus nidulans의 유성분화에 관여하는 nsdC 유전자의 분리 및 분석

김혜련,한동민,Kim, Hye-Ryun,Han, Dong-Min 한국미생물학회 2006 미생물학회지 Vol.42 No.4

사상성 진균인 Aspergillus nidulans에서 유성분화초기단계, 또는 유성분화유도를 위한 세포내 조건 형성과정에 관여할 것으로 예상되는 유전자를 탐색하였다. 선행연구결과를 통해 유성분화를 전혀 하지 못하는 NSD (never in sexual development) 돌연변이주가 분리되어 nsdA, nsdB, nsdC, 그리고 nsdD의 4상 보군으로 동정된 바 있다. 본 연구에서는 이들 유전자 중 nsdC 유전자를 분리하고자 A. nidulans AMAl-Not I Genomic DNA library로 nsdC6 돌연변이균주를 형질전환하여 야생형처럼 유성분화를 할 수 있는 형질전환체를 분리하고 이들로부터 약 10 kb genomic DNA가 삽입된 library DNA를 분리하였다. Genomic priming system (GPS)을 이용하여 nsdC6 돌연변이를 상보하는 유전자의 부분 서열을 확보한 후 전체 DNA 염기서열을 결정하였다. 유전자분석 결과 nsdC는 intron 없이 1,929염기(643개의 아미노산)로 구성된 Open reading frame (ORF)를 가지며, 약 1kb 정도의 비교적 긴 5'-UTR 부위에 2개의 intron을 가지고 있음이 확인되었다. 또한 NsdC polypeptide의 중앙에 $C_2H_2C_2H_2C_2HC$ 형의 zinc finger DNA binding domain과 C 말단 부위에 coiled-coil domain이 존재하였다. nsdC6 돌연변이는ORF의 407 bp와 408 bp사이에 엽기 T가 삽입되어 frameshift가 일어난 것으로 밝혀졌다. 따라서 nsdC6 돌연변이균주는 단지 139개 아미노산만 갖고 있는 결실 단백질이 생산됨을 알 수 있었다. A lot of mutants which cannot initiate sexual development were screened and several loci including nsdA, nsdB, nsdC, and nsdD were identified in homothallic ascomycetes Aspergillus nidulans. The NSD206, which has nsdC6 allele, showed typical phenotype of NSD (Never in sexual development) mutants. The nsdC gene was cloned by transforming NSDP697 ($nsdC^-$, $pryG^-$) with AMA1-NotI genomic library. The transforming library DNA recovered from several transformants showing wild phenotype carried about 10 kb genomic DNA insert. The DNA sequence of nsdC was analysed using GPS (Genome priming system). The nsdC gene has an open reading frame (ORF) of 1,929 bp encoding a putative polypeptide of 643 amino acids. The NsdC carries $C_2H_2C_2H_2C_2HC$ type zinc finger DNA binding domains in the middle of the polypeptide. A coiled-coil domain at its C terminus were also found. In nsdC6 allele, a single T insertion was occurred between 407-408 bp leading to the frameshift mutation and early termination of translation producing the truncated protein which has only 139 amino acids.

와인의 산미와 침전/와인제조를 지탱하는 신기술: 만노단백질

김혜련,Kim, Hye-Ryun 한국식품연구원 2010 食品技術 Vol.23 No.4

한국과 호주의 암환자를 위한 사회 돌봄 서비스 탐색

김혜련,이규선,Kim, Hye-Ryun,Lee, Gyu-Sun 한국호스피스완화의료학회 2012 한국호스피스.완화의료학회지 Vol.15 No.1

목적: 암환자는 질병에 대한 정보나 조언뿐 아니라 정서적, 재정적, 실질적인 지지를 필요로 한다. 본 연구에서는 한국과 호주의 암환자를 위한 사회 돌봄 서비스 제공에 대한 기회와 장애를 살펴보고자 한다. 방법: 한국과 호주의 사회복지사들을 대상으로 이메일을 통해 설문하였으며, Braun과 Clarke의 주제분석방법을 통해 분석하였다. 결과: 양국 모두에서 암환자를 위한 다양한 사회 돌봄 서비스가 제공되고 있었다. 하지만, 한국의 경우는 사회 돌봄에 대한 인식 수준을 우선 높여야 하며, 호주는 보다 개별화된 사회 돌봄 서비스의 제공이 필요했다. 결론: 본 연구결과는 현 상태를 파악하고 약점을 보완하게 함으로써, 궁극적으로 한국과 호주 양국에서 암환자를 위한 사회 돌봄 서비스 개선에 도움이 될 것이다. Purpose: Cancer patients require emotional, financial and practical support as well as information/advice regarding their illness. This study aims to explore opportunities and barriers for the provision of the social support services in Australia and Korea. Methods: The survey was carried out by an email questionnaire for social workers in Australia and Korea, and collected data were analyzed using a thematic analysis by Braun and Clarke. Results: In Australia and Korea, various types of social support were available for cancer patients. However, social support for cancer patients should be better understood first in Korea, and more personalized support is needed in Australia. Conclusion: These findings will ultimately help to improve social support services for cancer patients in Korea an Australia, through grasping the current state and making up for the weak points.

면접조사자료와 사망등록자료 간 교육수준 및 직업계층의 신뢰도

김혜련,강영호,Kim, Hye-Ryun,Khang, Young-Ho 대한예방의학회 2005 Journal of Preventive Medicine and Public Health Vol.38 No.4

Objectives : This study was done to evaluate the reliability of education and occupational class between using the health survey and the death certificate data. Methods : The 1998 National Health and Nutrition Examination Survey (NHANES) was conducted on a cross-sectional probability sample of South Korean households, and it contained unique 13-digit personal identification numbers that were linked to the data on mortality from the Korean National Statistical Office. The data from 263 deaths were used to estimate the agreement rates and the Kappa indices of the education and occupational class between using the NHANES data and the death certificate data. Results : The simple and weighted Kappa indices for education were 0.60 (95% CI=0.53-0.68) and 0.73 (95% CI=0.67-0.79) respectively, if the educational level was grouped into five categories: no-formal-education, elementary-school, middle-school, high-school and college or over. The overall agreement rate was 71.9% for these educational groups. The magnitude of reliability, as measured by the overall agreement rates and Kappa indices, tended to increase with a decrease in the educational class. The number of non-educated people with using the death certificate data was smaller than that with using the NHANES data. For the occupational class (manual workers, non-manual workers and others), the Kappa index was 0.40 (95% CI=0.30-0.51), which was relatively lower than that for the educational class. Compared with the NHANES, the number of non-manual workers for the deceased who were aged 30-64 tended to be increased (8 to 12) when using the death certificate data, whereas the number of manual workers tended to be decreased (59 to 41). Conclusions : The socioeconomic inequalities in the mortality rates that were based on the previous unlinked studies in South Korea were not due to a numerator/denominator bias. The mortality rates for the manual workers and the no-education groups might have been underestimated.

우리 나라의 사회경제적 사망률 불평등: 1998년도 국민건강영양조사 자료의 사망추적 결과

김혜련,강영호,Kim, Hye-Ryun,Khang, Young-Ho 대한예방의학회 2006 예방의학회지 Vol.39 No.2

Objectives : This study was conducted to examine the relationships of the several socioeconomic position indicators with the mortality risk in a representative longitudinal study of South Korea. Methods : The 1998 National Health and Nutrition Examination Survey was conducted on a cross-sectional probability sample of South Korean households, and it contained unique 13-digit personal identification numbers that were linked to the data on mortality from the National Statistical Office of Korea. Of 5,607 males and females, 264 died between 1999 and 2003. Cox's regression was used to estimate the relative risks (RR) and their 95% confidence intervals (CI) of mortality. Results: Socioeconomic differences in mortality were observed after adjustments were made for gender and age. Compared with those people having college or higher education, those people without any formal education had a greater mortality risk (RR=2.21, 95% CI=1.12-4.40). The mortality risk among manual workers was significantly greater than that for the non-manual workers (RR=2.73, 95% CI=1.47-5.06). A non-standard employment status was also associated with an increase in mortality: temporary or daily workers had a greater mortality risk than did the full-time workers (RR=3.01, 95% CI=1.50-6.03). The mortality risk for the low occupational class was 3.06 times greater than that of the high and middle occupational classes (95% CI=1.75-5.36). In addition, graded mortality differences according to equivalized monthly household income were found. A reduction of monthly household income by 500 thousand Korean Won (about 400 US dollars) was related with a 20% excess risk of mortality. Self-reported poor living standards were also associated with an increased risk of mortality. Those without health insurance had a 3.63 times greater risk of mortality than the insured (95% CI=1.61-8.19). Conclusions: This study showed the socioeconomic differentials in mortality in a national longitudinal study of South Korea. The existence of socioeconomic mortality inequalities requires increased social discussion on social policies in Korean society. Furthermore, the mechanisms for the socioeconomic inequalities of mortality need to be explored in future studies.

첨가원료 종류에 따른 전통발효주의 이화학 및 관능특성

김혜련(Hye-Ryun Kim),조성진(Sung-Jin Jo),이승주(Seung-Joo Lee),안병학(Byung-Hak Ahn) 한국식품과학회 2008 한국식품과학회지 Vol.40 No.5

첨가원료의 종류가 술에 미치는 영향을 조사하기 위해 고문헌에서 보여지는 원료로 맥아, 옥수수, 감자, 콩, 차조, 현미, 찹쌀 그리고 멥쌀을 2단 담금 쌀 양의 30%(w/w)로 첨가원료 곡물을 달리하여 발효주를 제조하여 이화학적 특성과 관능특성을 비교하였다. 16일간 발효 후 최종 알코올 함량은 맥아와 찹쌀이 16.2%로 가장 높았고 pH는 4.14-4.57, 총산은 0.27-0.32% 수준으로 나타났으며 아미노산은 맥아가 0.36±0.02%로 가장 높게 감자가 0.18±0.01%로 가장 낮게 나타났다. 당도는 맥아가 11.1로 가장 높아 고형분 함량이 가장 많음을 나타냈고 감자가 8.35로 고형분 함량이 가장 낮은 것으로 나타났다. 착색도, 자외부흡수, 환원당은 모두 맥아를 첨가한 술에서 가장 높게 나타났고 감자를 첨가한 술에서 가장 낮게 나타나 원료에 따른 뚜렷한 차이를 알 수 있었으며 색도에서 명도는 맥아가 74.44로 가장 어둡게 나타났고 반대로 적색도는 맥아가 9.26로 가장 높게 나타났으며 황색도 또한 맥아가 33.46으로 가장 높게 나타났고 찹쌀이 10.98로 가장 낮게 나타났다. 유기산은 맥아, 차조 그리고 현미는 acetic acid>succinic acid>malic acid>citric acid>pyroglutamic acid, 옥수수와 감자는 citric acid>succinic acid>acetic acid>malic acid>pyroglutamic acid, 콩은 succinic acid>citric acid>acetic acid>malic acid>pyroglutamic acid, 찹쌀과 멥쌀은 succinic acid>acetic acid>citric acid>malic acid> pyroglutamic acid 순으로 나타났고 유리당은 모든 술에서 glucose>fructose>maltose 순으로 나타났다. 묘사분석 결과 찹쌀과 멥쌀은 전반적인 관능특성에서 단 향, 과일 향, 상쾌한 향이 높은 특성을 나타내어 유사한 관능특성을 보였고 반면 콩, 차조, 감자는 누룩 향, 구수한 향, 황색도가 강한 특성을 나타냈으며 옥수수는 전반적으로 각 특성이 강하지 않고 중간 정도 수준을 나타냈다. 전체적인 기호도는 현미와 옥수수가 6.0으로 가장 높았고 다음으로 찹쌀과 차조순서로 나타났으며 우리나라 전통주의 기본원료인 멥쌀과 이화학적 특성을 비교한 결과 기호도가 높게 나타난 옥수수와 현미가 첨가된 술의 아미노산도가 0.19-0.21±0.03%로 나타나 멥쌀 0.27±0.01%보다 0.07% 낮게 나타났고 유기산에서 acetic acid 함량이 옥수수는 1.06±0.35 ㎎/mL인데 반해 멥쌀은 2.97±0.50 ㎎/mL로 높게 나타났으며 유리당에서 fructose 함량이 멥쌀은 0.14±0.11 ㎎/mL인데 반해 옥수수와 현미는 0.34, 0.35±0.05 ㎎/mL로 0.2 ㎎/mL 정도 높게 나타난 것을 알 수 있었다. In order to investigate the effect of different ingredients on the quality of Korean rice wines, 30% of rice were substituted by malt, corn, potato, soybean, glutinous millet, unpolished rice, glutinous rice, or non-glutinous rice, when rice wines were prepared. Physicochemical and sensory characteristics of the rice wines from the varying ingredients were evaluated. Sample rice wines were analyzed for ethanol, pH, total acid, amino acid, soluble solid, coloring degree, UV absorbance, reducing sugar, organic acids, and free sugars. After fermentation for 16 days, the ethanol contents ranged from 13.28 to 16.23%, while the total acid levels were within the range of 0.27 to 0.32%. The amino acid contents in eight samples ranged from 0.18 to 0.36%, while the soluble solid contents were within the range of 8.35 to 11.1˚Bx. Among the eight samples tested, rice wine prepared with malt showed the highest level of coloring degree, UV absorbance, and reducing sugar levels, while rice wine prepared with potato showed the lowest value. Organic acid contents of rice wines prepared with soybean, glutinous rice, and non-glutinous rice showed the highest levels of succinic acid followed by acetic acid, citric acid, malic acid, and pyroglutamic acid. Free sugar contents of all rice wines showed the higher levels of glucose followed by fructose and maltose. Rice wines prepared with unpolished rice and corn showed the same highest overall sensory preference. By descriptive analysis, the overall mean sensory intensities of samples prepared with glutinous rice and non-glutinous rice, showed similar levels of ‘sweetness’, ‘fruitiness’, and ‘freshness of aroma’, while those samples prepared with soybean, glutinous millet, and potato showed stronger intensities of ‘nuruk’, ‘grain aroma’, and ‘yellowness’. Rice wine prepared with corn showed middle ranges in all sensory attributes tested.

초등 예비교사 영어수업 컨설팅 적용 연구

김혜련(Kim, Hye-Ryun),박약우(Park, Yak-Woo) 한국초등영어교육학회 2010 초등영어교육 Vol.16 No.1

The pre-service teacher education is an important factor that dictates the quality of teacher graduates. Therefore, teacher preparation programs must provide excellent opportunities for student-teachers to develop knowledge of English teaching skills and to apply it to actual classroom teaching. The purpose of this paper is to examine the effects of consulting on pre-service primary school teachers’ English teaching. Consulting, a concept recently applied to education, has been proved to be an effective way of enhancing in-service teachers’ professional competence. However, little effort has been made to apply consulting to pre-service teacher education. This paper presents a model of consulting which is applicable to the pre-service teacher training process and reports on a case of consulting provided to three pre-service teachers. The results of the study indicated that consulting enabled the pre-service teachers to realize the strengths and weaknesses in their teaching behavior and to gain insights into how to improve their teaching. Consulting contributed to improving the pre-service teachers’ self-confidence in English teaching as well. This study suggests that instructional consulting as a valuable way of developing pre-service teachers’ professionalism should be more actively carried out in teacher education institutes.

국가 영양사업과 비만예방관리에서의 부문간 연계협력 방안 탐색

김혜련(Hye-Ryun Kim) 한국보건교육건강증진학회 2013 보건교육건강증진학회지 Vol.30 No.4

영국거주 한인학생들의 문화 인식에 대한 조사

김혜련 ( Hye Ryun Kim ) 글로벌영어교육학회 2005 Studies in English education Vol.10 No.1