오징어 및 명태껍질 유래 콜라겐의 추출 및 물리화학적 특성

양수진,홍주헌,Yang, Su Jin,Hong, Joo-Heon 한국식품조리과학회 2012 한국식품조리과학회지 Vol.28 No.6

본 연구에서는 수산 부산물인 오징어 및 명태껍질 유래 콜라겐을 효율적으로 추출하기 위해서 다양한 조건에서 추출하였으며 추출된 콜라겐의 물리화학적 특성을 조사하였다. 추출수율은 오징어 및 명태껍질 모두에서 Neutrase가 Alcalase보다 높았으며 0.1 N NaOH 농도에서 가장 높은 추출수율을 나타내는 것을 확인하였다. 단백질 함량은 오징어껍질이 30.3~38.2%이었고 명태껍질이 38.9~62.7%로 나타났으며, 콜라겐 함량은 오징어껍질에서 11.3~26.6%, 명태껍질에서 13.1~28.9%로 나타나 단백질 및 콜라겐 함량 모두 명태껍질이 높음을 확인하였다. 아미노산 조성은 시료 모두에서 glycine이 가장 높은 비중을 차지하였으며 hydroxypoline 함량은 0.1 N NaOH, Nuetrase를 처리한 명태껍질에서 5.75 g/100g으로 가장 높은 함량을 나타내었다. 추출조건에 따른 전자공여능은 오징어 및 명태껍질 모두에서 Neutrase가 Alcalase 처리구에 비해 높았으며 NaOH 농도가 낮을수록 높음을 확인하였다. SOD 유사활성은 오징어 껍질의 경우 14.64~22.76%로 명태껍질의 12.34~21.74% 보다 높았으며 처리 조건에 따른 영향은 오징어 및 명태껍질 모두에서 Alcalase에 비해 Neutrase를 처리한 구간이 SOD유사활성이 우수하였다. 추출된 콜라겐의 pH는 NaOH 농도가 증가함에 따라 증가하였으나 중성을 보여주었고, 염도는 뚜렷한 차이가 발견되지 않았다. 콜라겐 함량이 가장 높게 나타난 추출조건인 0.1 N NaOH로 전처리 후 Neutrase로 추출한 콜라겐의 FT-IR 스펙트럼은 $1,631cm^{-1}$, $1,549cm^{-1}$, $1,234cm^{-1}$ 및 $3,322cm^{-1}$로 각각 amide I와 amide II, amide III, amide A의 peak band를 나타내었다. 콜라겐 분말의 열분해온도는 대략 $300^{\circ}C$ 정도였으며 열적 특성이 안정한 물질이었으며 고온을 요구하는 식품 가공공정에 적용가능 함을 확인하였다. The collagens from squid (Todarodes pacificus) skin and Alaska pollack (Theragra chalcogramma) skin were extracted and their physicochemical properties were investigated. The yield was improved with the increase of NaOH concentration and was increased Neutrase than Alcalase in enzymatic hydrolysates. Protein and collagen contents from Alaska pollack skin were 38.3~62.7% and 13.1~28.9%, respectively. All enzymatic hydrolysates also showed high antioxidant activities as NaOH concentration decrease. Composition of their amino acids was mainly glycine and proline. The spectrum of FT-IR of the collagen showed wavenumber at $1,631cm^{-1}$, $1,549cm^{-1}$, $1,234cm^{-1}$ and $3,322cm^{-1}$ representing the regions of amide I, amide II, amide III and amide A, respectively. The decomposition temperature for the collagen was in the range of $300^{\circ}C$ and showed relatively good enough for their thermal stabilities.

산후 우울증의 진단과 치료

양수진,김재민,Yang, Su-Jin,Kim, Jae-Min 대한생물정신의학회 2006 생물정신의학 Vol.13 No.1

Depression is the leading cause of disease-related disability among women. Postpartal depression (PPD) can produce substantial clinical, economic, and psychosocial impairment, not only for the women experiencing it but also for the women's children and family. Therefore, a comprehensive understanding the accurate detection and appropriate treatment of depression is mandatory in women of childbearing age. This review focused on the current knowledge of PPD.

폐경기 관련 우울증의 평가와 치료

양수진,김재민,Yang, Su-Jin,Kim, Jae-Min 대한생물정신의학회 2009 생물정신의학 Vol.16 No.4

Recent Korean statistics show that a Korean woman can now expect to live until her mid-80s, which implies living at least one-third of her life after menopause. The menopausal transition is typically marked by intense hormonal fluctuations, accompanied by sleep disturbance, vasomotor symptoms(e.g., hot flashes, night sweats), increased risk for osteoporosis, cardiovascular disease, and developing depression as well as mood disturbances. These symptoms can affect a woman's quality of life negatively. Therefore, a comprehensive understanding of the accurate detection and appropriate treatment of various menopause-related symptoms including depression in the menopausal transitions and postmenopause is mandatory. This review primarily focused on the current knowledge about the treatment of menopause-related depression.

블루베리 유산균 발효물을 첨가한 양갱의 제조 및 품질특성

양수진,홍주헌,Yang, Su-Jin,Hong, Joo-Heon 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.2

Blueberry juice extraction (JE), hot water extract (HE), and 50% ethanol extract (EE) were fermented with Lactobacillus plantarum CGKW3. We investigated the quality characteristics and antioxidative activities of yanggaeng prepared with different amounts of fermented blueberry extract (JE, HE, EE). The viable cells in fermented HE was higher (7.49 log CFU/mL) than JE (7.28 log CFU/mL) and EE (6.99 log CFU/mL), during the fermentation period. The viable cells and acidity in yanggaeng increased significantly with increasing levels of fermented blueberry extract (p<0.05). In terms of color, the lightness and yellowness decreased significantly, but redness increased with increasing levels of fermented blueberry extract. In the texture profile analysis, control showed the highest result in hardness. Cohesiveness did not show significant differences, according to amount of fermented blueberry extract. The springiness decreased with the increasing levels of fermented blueberry extract. Antioxidant activity, which was measured by DPPH and reducing power, was significantly higher than those of control; and it increased proportionally according to the amount of fermented blueberry extract. Anthocyanin contents were increased proportionally with the increasing levels of fermented blueberry extract. Sensory evaluation showed that the color, taste, flavor, texture, and overall acceptability of yanggaeng containing the JE, HE, and EE were higher than those of the control.

가정환경이 인터넷 중동과 정신증상에 미치는 영향

양수진(Su-Jin Yang),김웅장(Woong-Jang Kim),노경선(Kyung-Sun Noh) 대한사회정신의학회 2003 사회정신의학 Vol.8 No.2

목적: 본 연구의 목적은 인터넷 중독과 정신증상 및 가정환경 간의 개별적인 연관성을 조사하고, 가정환경이 인터넷 중독과 정신증상 간의 연관성에 미치는 효과를 평가하는데 있다. 방법: 2001년도에 광주광역시의 747명 중고생을 대상으로 하였다. 인터넷 중독은 인터넷 중독 척도(Internet Addiction Scale, IAS) 를 이용하여 평가하였고, 정신증상 및 가정환경은 각각 간이정신진단검사(Symptom Checklist-90-Revised, SCL-90-R)와 가정환경척도(Family Environment Scale, FES)를 통해 측정하였다. 결과: IAS 점수는 SCL-90-R의 모든 증상척도 및 FES의 일부 소척도 점수와 유의한 상관이 있었다. IAS 점수와 SCL-90-R 점수 간의 연관성은 FES 점수의 효과에 따라 수정되었다. 결론: 가정환경의 조정 또는 개입을 통해, 인터넷 중독과 이와 연관된 정신증상을 조절할 수 있음이 시사된다.

김치로부터 분리된 Bacillus subtilis KMKW4의 amylase 생산 및 효소활성

양수진 ( Su Jin Yang ),강은지 ( Eun Ji Kang ),이래현 ( Rae Hyun Lee ),정희경 ( Hee Kyoung Jung ),박창수 ( Chang Su Park ),홍주헌 ( Joo Heon Hong ) 한국키틴키토산학회 2014 한국키틴키토산학회지 Vol.19 No.1

In this study, one GRAS strain was screened from Kimchi, a Korean traditional fermented food, as a microorganism producing amylase due to formation of clear zone on the medium including soluble starch. From the analysis of the gene sequence of 16S ribosomal RNA, the strain was identified as Bacillus subtilis, therefore was named with Bacillus subtilis KMKW4. When the nutrient broth medium was prepared with 3% NaCl, 5% glucose and the initial medium pH 6.0, the B. subtilis KMKW4 was showed the maximum growth. Among soluble starch, corn starch, maize amylopectin and wheat starch, corn starch was the most effective carbon source in the production of amylase by B. subtilis KMKW4. The amylase from B. subtilis KMKW4 showed the highest activities at pH 6.0 and 50°C conditions, and corn starch was the most proper substrate on the enzyme activity. When the corn starch was used as substrate, the production of sugars by enzyme activity was increased for 24 hr and then the enzyme activity was maintained constantly.

초등학생들의 과학 선 그래프 작성 및 해석 과정 분석

양수진 ( Su Jin Yang ),장명덕 ( Myoung Duk Jang ) 한국초등과학교육학회 2012 초등과학교육 Vol.31 No.3

The purpose of this study was to examine elementary school students` characteristics and difficulties in drawing and interpreting a line graph, and to present educational implications. Twenty five students (4th grader: 6, 5th grader: 9, and 6th grader: 10) at an elementary school participated in this study. We used a student`s task which was about graphing on a given data table and interpreting his/her graph. The data table was on heating 200m, and 500mL of water and measuring their temperature at regular time intervals, We collected multiple source of data, and data analyzed based on the sub-variables of TOGS, The some results of this study are as follows: First, five children (20.0%), especially two of 10 sixth graders (20.0%), could not construct a line graph about a given data table. Second, twenty students (80.0%) had the ability on ``Scaling axes`` and on ``Assigning variables to the axes``, however, only a student understood why the time is on the longitudinal axis and the temperature is on the vertical axis. Third, in the case of ``Plotting points``, twelve children (48.0%) could drew two graphs on a coordinate, Fourth, in the case of ``Selecting the corresponding value for Y (or X)``, twenty student had little difficulty. on ``Describing the relationship between variables``, seventeen students (68.0%) understood the relationship between time and temperature of water, and the relationship between temperature and amount of water. Finally, eleven students (44%) had the ability on ``Interrelating and extrapolation graphs.`` Educational implications are also presented in this paper.

Bacillus subtilis KMKW4를 이용한 백미 및 아마란스 발효물의 이화학적 특성 및 생리활성

양수진(Su-Jin Yang),이래현(Rea-Hyun Lee),홍주헌(Joo-Heon Hong) 한국식품영양과학회 2015 한국식품영양과학회지 Vol.44 No.4

본 연구에서는 김치에서 분리한 Bacillus subtilis KMKW4를 이용하여 백미 및 아마란스를 영양원으로 발효하였으며 발효물의 배양 특성과 항산화 활성 및 생리활성을 조사하였다. 백미와 아마란스의 비율별로 제조한 발효물 중 아마란스 20%가 첨가된 R80의 생균수가 가장 높았고 pH 또한 낮아 발효가 잘 진행되었음을 확인하였다. 발효물의 amylase 활성을 측정한 결과 R100, R90, R80, R70 중 R80에서 48시간 배양 시 57.77 unit/mL로 가장 높아 R80을 곡류 효소함유 제품 개발을 위한 혼합조건으로 선정하였다. 발효물의 동결건조분말에 대한 amylase 활성도 발효물과 동일하게 48시간에서 가장 높게 나타나 동결건조 후에도 효소 활성이 유지되는 것을 확인하였다. 발효물 동결건조분말의 유리당 함량은 발효 후 R80에서 maltose는 검출되지 않았으며, glucose는 5,454.2 mg/100 g으로 함량이 증가하였고 R100보다 높음을 확인하였다. 유리아미노산 함량은 R100의 경우 발효 전 664.9 mg/100 g에서 48시간 발효 후 834.2 mg/100 g으로 증가하였으며, R80은 발효 전 868.8 mg/100g에서 발효 후 1,085.2 mg/100 g으로 증가하였다. 항산화 활성은 발효함에 따라 증가하였으며 R100보다 R80에서 우수하였다. ACE 저해 활성은 발효 전 R100과 R80에서 각각 30.12%와 40.22%로 나타났으며 발효 후에는 각각 59.13%와 78.57%로 나타나 발효가 진행됨에 따라 증가하는 경향을 보였고 R80이 R100보다 더 높은 ACE 저해 활성을 나타내었다. α-Glucosidase 저해 활성은 모든 실험군에서 발효 전보다 발효 후에 높은 저해 활성을 나타내었으며, R100보다 R80이 우수하여 향후 곡류 효소 함유 식품 제조를 위한 소재로 활용 가능하다고 사료된다. This study examined the cultural characteristics and biological activities of fermented rice and amaranth with Bacillus subtilis KMKW4. These samples were made with various amounts of rice and amaranth [100:0 (R100), 90:10 (R90), 80:20 (R80), and 70:30 (R70)]. B. subtilis KMKW4 was used as starter for the fermentation, and its cultures at the lated logarithmic growth were inoculated for final concentration of 2% (v/v). Number of viable cells of fermented R80 (7.67 log CFU/mL) was greater than those of R100, R90, and R70 (7.48 log CFU/mL, 7.38 log CFU/mL, and 7.09 CFU/mL, respectively) during the fermentation period (120 h). Amylase activities of fermented R80 and R100 were 57.77 U/mL and 19.91 U/mL, respectively. Furthermore, amylase activities of fermented freeze-dried powders of R100 and R80 were 24.31 U/g and 9.12 U/g, respectively. Free sugar contents of R100 and R80 increased after fermentation, and that of R80 (5,454.15 mg/100 g) significantly increased compared to that of R100 (4,274.85 mg/100 g). The free amino acid content of R80 was higher than that of R100. DPPH and superoxide radical scavenging activities of 5 mg/mL of fermented freeze-dried powder (R80) were 44.21% and 89.76%, respectively. ACE inhibition rates and α-glucosidase inhibitory activities were significantly higher in R80 than R100. This study suggested that fermentation of R80 might be a new potential source of antioxidant, anti-diabetic, and anti-hypertensive agents applicable to grain enzyme-containing foods.

Bacillus subtilis CBD2를 이용한 곡류 발효물의 배양특성 및 생리활성

양수진 ( Su Jin Yang ),김영찬 ( Young Chan Kim ),홍주헌 ( Joo Heon Hong ) 한국키틴키토산학회 2014 한국키틴키토산학회지 Vol.19 No.4

This study examined the cultural characteristics and biological activity of fermented rice (R100), amaranth (RA10, RA20, RA30), and quinoa (RQ10, RQ20, RQ30) with Bacillus subtilis CBD2. We made medium with the mixture ratios of amaranth, quinoa, and rice at 100:0, 90:10, 80:20, 70:30 then compared their cultural characteristics. After fermentation with B. subtilis CBD2 for 24 hr, the number of viable cells increased to 7.65~8.03 log CFU/mL in all samples. Amylase activity of the R100 (96 hr), RA20 (72 hr) and RQ20 (72 hr) was higher than the others. Thus, the R100 (96 hr), RA20 (72 hr), and RQ20 (72 hr) were then dried by freeze drier. Fermented cereal powders (R100, RA20, RQ20) contained the high viable cell and amylase activity. Glucose contents of R100, RA20, and RQ20 increased after fermentation of B. subtilis CBD2. Fermented cereal powders significantly enhanced the growth of lactic acid bacteria (L. plantarum and L. acidophilus). α-glucosidase inhibitory activity was significantly higher in RA20 than R100 and RQ20. ACE inhibition of fermented cereal powders was 10.39±1.07~14.61±1.87% and 20.36±1.78~29.27±2.17%, respectively. DPPH and FRAP radical scavenging activity were higher in RA20 than R100 and RQ20. There results suggest that RA20 may be a useful for functional food material in the food industry.

식품 및 환경 , 기타 Bifidobacterium longum HYS001 균주의 Escherichia coli O157H7 과 Salmonella typhimurium DT104 장관 내 감염 예방효과 및 Vero Cytotoxin 중화효과

양수진(Soo Jin Yang),윤장원(Jang Won Yoon),서근석(Keun Seok Seo),구혜정(Hye Cheong Koo),김소현(So Hyun Kim),배형석(Hyoung Suk Bae),백영진(Young Jin Baek),박용호(Yong Ho Park) 한국미생물생명공학회 1999 한국미생물·생명공학회지 Vol.27 No.5

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