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쇠고기 저장 중 이취발생에 대한 Indicator 탐색
변고은,안수림,심수동,이중용,홍광원,민상기,이승주,Byeon, Ko-Eun,An, Soo-Rim,Shim, Soo-Dong,Lee, Jung-Young,Hong, Kwang-Won,Min, Sang-Gi,Lee, Seung-Ju 한국축산식품학회 2009 한국축산식품학회지 Vol.29 No.3
Beef quality indicators of off-flavor development during storage were investigated in terms of temperature dependence. The off-flavor development time (ODT) was detected using the R-index sensory test. During varying storage conditions at $25^{\circ}C$, $15^{\circ}C$, and $5^{\circ}C$, elements of beef quality were measured, such as volatile basic nitrogen (VBN), pH, color (CIE $L^*$, $a^*$, $b^*$), Warner-Bratzler shear force (WBSF), Pseudomonas spp. CFU, and lactic acid bacteria (LAB) CFU. A model with temperature dependence of ODT during storage was developed using Arrhenius-like equation, and a requirement with quality indicators was mathematically derived, resulting in similar temperature dependence. The temperature dependence of beef quality indicators was represented by the Arrhenius activation energy (Ea). Upon comparing the Ea of beef quality indicators and ODT, the temperature dependence similarity was found to be higher in the order of three groups: VBN, pH, $a^*$ value; LAB, Pseudomonas spp.; and WBSF, $L^*$ value, $b^*$ value. Therefore, VBN were determined as the most effective indicator of beef quality during off-flavor development.
BARODON<sup>®</sup> 에 의한 Human Gastric Adenocarcinoma AGS 세포고사
조은혜,최수일,김수림,조성대,안남식,정지원,양세란,박준석,황재웅,박용호,이영순,강경선,Jo Eun-Hye,Choi Soo-Il,Kim Soo-Rim,Cho Sung-Dae,Ahn Nam-Shic,Jung Ji-Won,Yang Se-Ran,Park Joon-Suk,Hwang Jae-Woong,Park Yong-Ho,Lee Yong-Soon,Kang Kyung 한국독성학회 2005 Toxicological Research Vol.21 No.2
[ $BARODON^{(R)}$ ] is a multi-purpose, high functional alkali solution made by mixing and liquid-ionizing silicon, calcium, sodium, borax, organic carbon chemicals and silver. In this study, we have investigated the apoptotic potential and mechanistic insights of $BARODON^{(R)}$ in human gastric cancer cell line (AGS cells). In MTT assay, $BARODON^{(R)}$ reduced cell viability in AGS cells. Morphological features of apoptosis with marked cytoplasmic vacuolation and appearance of apoptotic peaks in flow cytometry were observed in AGS cells with$BARODON^{(R)}$ treatment. In addition, $BARODON^{(R)}$ induced apoptosis of stomach cancer cell is related to bax up-regulation, caspase 7 protease activation and subsequent cleavage of poly (ADP-ribose) polymerase (PARP). These results suggest that BARODON can induce the apoptosis of AGS cells through modulation of bcl-2 family and the activation of intrinsic caspase cascades, indicating that it is potentially useful as a anti-cancer agent.
BARODON^®에 의한 Human Gastric Adenocarcinoma AGS 세포고사
조은혜(Eun-Hye Jo),최수일(Soo-Il Choi),김수림(Soo-Rim Kim),조성대(Sung-Dae Cho),안남식(Nam-Shic Ahn),정지원(Ji-Won Jung),양세란(Se-Ran Yang),박준석(Joon-Suk Park),황재웅(Jae-Woong Hwang),박용호(Yong-Ho Park),이영순(Yong-Soon Lee),강경선 한국독성학회 2005 Toxicological Research Vol.21 No.2
BARODON^® is a multi-purpose, high functional alkali solution made by mixing and liquid-ionizing silicon, calcium, sodium, borax, organic carbon chemicals and silver. In this study, we have investigated the apoptotic potential and mechanistic insights of BARODON^® in human gastric cancer cell line (AGS cells). In MTT assay, BARODON^® reduced cell viability in AGS cells. Morphological features of apoptosis with marked cytoplasmic vacuolation and appearance of apoptotic peaks in flow cytometry were observed in AGS cells with BARODON^® treatment. In addition, BARODON^®-induced apoptosis of stomach cancer cell is related to bax up-regulation, caspase 7 protease activation and subsequent cleavage of poly (ADP-ribose) polymerase (PARP). These results suggest that BARODON^® can induce the apoptosis of AGS cells through modulation of bcl-2 family and the activation of intrinsic caspase cascades, indicating that it is potentially useful as a anti-cancer agent.
쇠고기의 저장 중 R-index에 의한 부패취 발생시점과 Pseudomonas의 증식과의 비교 분석
변고은 ( Ko Eun Byeon ),박한조 ( Han Jo Park ),안수림 ( Soo Rim An ),홍광원 ( Kwang Won Hong ),민상기 ( Sang Gi Min ),정구용 ( Ku Young Chung ),원기훈 ( Kee Hoon Won ),이승주 ( Seung Ju Lee ) 한국산업식품공학회 2009 산업 식품공학 Vol.13 No.2
쇠고기의 저장 중 발생되는 부패취를 특수 관능기법인 R-index를 적용하여 부패취 검지분석을 하고, Pseudomonas의 증식과 비교분석 하였다. 패널에게 사전훈련을 통하여 signal reference(37℃, 48시간 동안 저장한 쇠고기)과 noise reference(-2℃, 저장 시간이 없는 신선한 쇠고기)를 구별이 가능하도록 하였다. Stimuli samples(저장 온도 및 시간 별 쇠고기)와 noise reference를 같이 제공하여 부패취 발생여부의 확신도에 따라 4가지 구간(signal sure(S), signal unsure(S?), noise unsure(N?), noise sure(N))으로 평가하게 하도록 하였다. 상온인 25℃ 저장과 냉장 온도인 5℃의 두 가지 시료 모두 저장 시간이 증가함에 따라 R-index가 증가하였다. 25℃의 경우 저장 36시간까지 급격한 변화를 보이다가 36시간 이후 완만한 변화를 보였으며, 5℃는 전구간 매우 완만하게 점차적으로 변화하였다. 패널 개인별 R-index가 유의수준 α=0.05 및 α=0.01에서의 경계점을 넘는 시점인 부패취 발생 검지시간을 구하였다. 부패취 발생 검지시간은 α=0.05의 경우 25℃에서 30.92±3.47시간, 5℃에서 169.80±11.27시간, α=0.01의 경우는 25℃에서 34.80±4.01시간, 5℃에서 176.41±9.89시간으로 산출되었다. 부패취가 발생되었다고 검지된 저장 시간의 Pesudomonas의 수는 저장 온도별 차이가 있었고, 부패하였다고 판단되는 6-7 log CFU/g에 근접한 수치였다. 이는 미생물이 쇠고기의 부패취 발생의 기여도는 있지만, 그 밖에 유통환경의 오염, 지방의 산패, 내인성 효소 등의 요인도 부패취 발생에 기여한다는 것을 시사한다. Detection of spoilage odors from beef during storage was investigated using sensory evaluation with R-index, and microbial assay for Pseudomonas. Beef samples were tested to measure the flavor changes, which were converted to R-index, and the Pseudomonas levels during storage. There was a steep rise in R-index until 36 hr after storage at 25℃, and then a gentle rise from 48 hr, whereas, there was a steady rise in R-index in the whole range of storage at 5℃. Detection time of spoilage odors according to R-index was statistically analyzed at α=5% to be at 30.92±3.47 hr and 169.80±11.27 hr for 25 and 5℃ storage, respectively, and analyzed at α=1% to be 34.80±4.01 and 176.41±9.89 hr for 25 and 5℃ storage, respectively. At the detection times of spoilage odors, the Pseudomonas levels were found to be almost the same, but less than 6-7 log CFU/g generally known as a standard level at occurrence of spoilage odors in beef. This indicated that some other factors than the Pseudomonas reactions could be associated with generation of spoilage odors.