Quality Characteristics and Sensory Evaluation of Brined Kimchi Cabbage with Abeliophyllum distichum Nakai Extracts

Hyelyeon Hwang,Mi Ai Lee,Ho Jae Lee,Seongeun Kang,Sung Wook Hong 한국식품영양과학회 2019 한국식품영양과학회 학술대회발표집 Vol.2019 No.10

V₂O<SUB>5</SUB>-doped ceramic ultrafiltration (UF) membrane with ozonation for the enhanced removal of emerging micropollutants

Hyelyeon TAK,Youngkun CHUNG,Hyojeon KIM,Quoc Cuong DO,Seoktae KANG 대한환경공학회 2019 대한환경공학회 학술발표논문집 Vol.2019 No.-

Probiotic Properties of Lactobacillus plantarum with Reduction and Tolerance Capability against Nitrate and Nitrite

Hyelyeon Hwang,Ho Jae Lee,Hyejin Sohn,Tae-Woon Kim,Sung Gu Han,Sung Wook Hong 한국식품영양과학회 2020 한국식품영양과학회 학술대회발표집 Vol.2020 No.10

Bioconversion of Inositol Isomers by Enzymes and Microbial Fermentation

Hyelyeon HWANG,Eunju KIM,Ho Jae LEE,Chang Hee JEONG,Tae Woon KIM,Sung Wook HONG 한국생물공학회 2021 한국생물공학회 학술대회 Vol.2021 No.10

Inositol is a vitamin-like substance and found in foods such as fruits, beans, grains, and nuts. Inositol can be found in many isomers. The isomer D-chiro-inositol is a postreceptor signaling molecule of insulin action. However, the studies have documented that inositol in the ice plant (Delosperma) consist mainly of myo-inositol form, which is very low in biological utilization efficiency. The objective of this study was to investigate the optimal processing conditions for conversion of inositol into D-chiro-inositol form in the ice plant and to improve the biological utilization by enzyme treatment and fermentation. To convert inositol into D-chiro-inositol form, 0.5% (v/v) enzyme complexes(viscozyme, and celluclast), which consists of glucanase, xylanase, cellulase and hemicellulase was treated at 50℃ for 4h. In addition, fermentation was performed using an inositol 2-dehydrogenase producing strain, which was identified as Bacillus subtilis, Lacticaseibacillus casei, and L. paracasei by 16S rDNA analysis. The contents of D-chiro-inositol was significantly increased by enzyme treatment and fermentation in the ice plant. The results suggest that these methods to convert inositol to D-chiro-inositol can be applied for the use of ice plant processing as functional food biomaterial.

Selection and Characterization of Staphylococcus hominis subsp. hominis WiKim0113 Isolated from Kimchi as a Starter Culture for the Production of Natural Pre-converted Nitrite

Hyelyeon Hwang,Ho Jae Lee,Mi-Ai Lee,Hyejin Sohn,You Hyun Chang,Sung Gu Han,Jong Youn Jeong,Sung Ho Lee,Sung Wook Hong 한국축산식품학회 2020 한국축산식품학회지 Vol.40 No.4

Synthetic nitrite is considered an undesirable preservative for meat products; thus, controlling synthetic nitrite concentrations is important from the standpoint of food safety. We investigated 1,000 species of microorganisms from various kimchi preparations for their potential use as a starter culture for the production of nitrites. We used 16S rRNA gene sequence analysis to select a starter culture with excellent nitrite and nitric oxide productivity, which we subsequently identified as Staphylococcus hominis subspecies hominis WiKim0113. That starter culture was grown in NaCl (up to 9%; w/v) at 10℃-40℃; its optimum growth was observed at 30℃ at pH 4.0-10.0. It exhibited nonproteolytic activity and antibacterial activity against Clostridium perfringens, a bacterium that causes food poisoning symptoms. Analysis of Staphylococcus hominis subspecies hominis WiKim0113 with an API ZYM system did not reveal the presence of β-glucuronidase, and tests of the starter culture on 5% (v/v) sheep blood agar showed no hemolytic activity. Our results demonstrated the remarkable stability of coagulasenegative Staphylococcus hominis subspecies hominis WiKim0113, especially in strain negative for staphylococcal enterotoxins and sensitive to clinically relevant antibiotics. Moreover, Staphylococcus hominis subspecies hominis WiKim0113 exhibited a 45.5% conversion rate of nitrate to nitrite, with nitrate levels reduced to 25% after 36 h of culturing in the minimal medium supplemented with nitrate (200 ppm). The results clearly demonstrated the safety and utility of Staphylococcus hominis subspecies hominis WiKim0113, and therefore its suitability as a starter culture.

일본 패키지 디자인 변천사에 관한 고찰 : 1960년대 ~ 1990년대까지의 사례를 중심으로 based on example of 1960s to 1990s

박혜련 커뮤니케이션디자인협회 시각디자인학회 2002 커뮤니케이션 디자인학연구 Vol.10 No.-

일본의 패키지 디자인의 1960년 이전의 전통 패키지시대에서 1960년대 대량생산과 대량소비에 의한 포장의장의 시대, 1970년대 수출진흥시대에서의 패키지 디자인 태동, 1980년대 패키지 디자인의 보급 및 성숙기 시대, 1990년대 마케팅으로서의 디자인 그리고 지구환경 보호에 대한 패키지 디자인 시대에 이르기까지 많은 변천을 해왔다. 이렇듯 패키지 디자인은 문명의 발달과 이에 따른 소비자의 욕구, 이에 대응하는 기업의 필요에 의해 변모를 거듭하며 발전하여 왔다. 이러한 일본의 패키지 디자인 변천과정을 살펴볼 때, 디자이너의 향후 커다란 과제는 현재 큰 사회문제로 클로즈업되어 있는 지구환경보호, 자원절약 문제를 위해, 가능한 한 쓰레기를 줄이기 위한 포장의 생략화, 간소화, 리사이클, 압축화 등 이제까지 디자이너가 손을 대지 않았던 분야로 시점을 옮기는 것이 필요할 것으로 보여진다.

그린환경을 위한 디자인교육에 관한 연구 : 포장디자인의 관점에서

박혜련 커뮤니케이션디자인협회 시각디자인학회 2002 커뮤니케이션 디자인학연구 Vol.11 No.-

점점 심각화 되어 가고 있는 지구 그린환경의 문제에 초점을 맞춰 포장 디자인의 문제점은 그린환경과 어떤 관계에 놓여 있고 어떤 문제를 일으키고 있는가에 대해서 고찰 했다. 원래 제품의 내용을 보존, 보호하기도 하고 운반하는데 편리함을 주기 위해 등장한 포장 디자인의 소비문화의 변천과 함께 여러 가지 기능을 첨가하게 되었지만 격렬한 판매경쟁 시대 속에서 살아남기 위하여, 기업은 소비자에게 강력한 인상을 주려고 과잉 포장으로 포장디자인을 남용하게 되었다. 이것이 결국 쓰레기 처리 등의 그린환경 문제와 연결되어 복잡한 사회문제를 발생시켰다. 한편 바람직한 생산활동과 소비활동의 방향으로 그린환경을 위한 포장디자인의 방향을 제시하고 이제부터 그린환경 교육을 어떻게 행해야 할 것인가에 대하여, 지금까지 「발전」 과 「성장」 이라는 개념을 신화처럼 믿고 의지했지만 앞으로는 이와 같은 생각은 변해야 한다는 것, 공존공영을 위한 그린환경 교육을 철저하게 행해야 한다는 것, 그리고 이와 같은 교육 목표가 효과적으로 결질을 맺기 위해서는 미적 생활의 탐구를 목표로 하는 디자인 교육을 제시하면서 지금부터의 포장 디자인은 그린환경을 지키면서 자연과 인간 사회가 균형을 유지하기 위한 것에 대해 가능한 것에서부터 시작해 가며 처음부터 최고를 요구하는 것이 아니고 차선책이라도 우리들 한 사람 한 사람이 작은 것부터 조금씩 실행해 가야한다. 한 두 사람의 노력으로 해결될 수 있는 문제가 아니라 어릴 적부터 자연과 연관지어 포장디자인 등의 각종 디자인 교육을 통하여 환경의 소중함을 생각하는 사람으로 키워야 할 필요가 있다. I investigate the problems of package design, the relationship between this design and green environments, and the expected problems in the future focused on green environments of earth which is becoming worse and worse. The package design is originally born in order to keep and protect the contents or easily move to somewhere. However, according to the changes of consumption culture, the several factors are added in order to live in a keen competition. In the middle of this progress, the society is misusing the package design. It results in accessive design and complicated social problems connected with green environments and the treatment of sweepings. Therefore, I suggest the new direction of the package design through the creative educations and the changeable mind to green environments. I guess it can be smoothly accomplished by making a best effort for searches on beautiful life within step by step. Additionally, it is necessary and important for everyone how to see the green environmental problems and package design connected with the nature when doing education.

ソウル方言話者の日本語發話に對する日本語母語話者の評價 : "end focus"を中心に "end focus"를 중심으로 With focus on "End Focus"

李惠蓮 한국일어일문학회 2004 日語日文學硏究 Vol.48 No.1

"end focus"とは、ソウル方言話者の日本語の發話中に現れる特徵的なイントネ-ションのことである。本硏究では、このソウル方言話者の"end focus"に對する日本語母語話者の評價を、自然談話を材料に調べた。 その調査の方法として、まず、被驗者は日本語母語話者15名を對象とした。この被驗者15名は全員過去日本國內や海外で日本語を敎えた經驗のある且つ、現在外國人に「日本語を敎えている者である。被驗者の平均年齡は23歲で、日本語を敎えた經驗は平均3年である。 次に、調査の材料は、ソウル方言話者女性1名の60分間の自然談話の中で最初の10分間の「自己紹介」の部分を拔粹したものである。評價用紙は、「自由記述」、「アンケ-ト」「內省報告」の三つである。手續きは、一人ずつ防音室で調査を行った。 その結果、まず、自由記述とアンケ-トの發音の部分的な評價の7項目 (單音、特殊拍、アクセント、プロミネンス、ポ-ズ、"end focus"、イントネ-ション) の評價の結果、この音聲的要因の7項目の中で、"end focus"が最も直す必要がある項目として評價された。 また、フォロ-アップインタビュ-の結果でも、"end focus"は聞き手に對して、感情的に不快な印象を與えてしまうという意見が多かったため、最も直すべき項目であると評價された 。 次に"end focus"に對する質的評價の內容をまとめると「音聲面」、「文法面」「感情面」、「場面差」、「方言·なまり」の五つに分けることが出來た。また、この中で"end focus"は、感情面のマイナス的效果があるという指摘が多かったため、最も直すべき項目であると評價された。 以上の結果から、ソウル方言話者の日本語發音の不自然な音聲的要因の中で、"end focus"が、その日本語發音の不自然さに大きく影響する要因の一つであるといえる。また、ソウル方言話者の日本語音聲敎育において、感情的誤解を招く句末イントネ-ションである"end focus"の矯正指導の必要性が示唆された。

Evaluation of ginsenoside bioconversion of lactic acid bacteria isolated from kimchi

Boyeon Park,Hyelyeon Hwang,Jina Lee,Sung-Oh Sohn,Se Hee Lee,Min Young Jung,Hyeong In Lim,Hae Woong Park,Jong-Hee Lee 고려인삼학회 2017 Journal of Ginseng Research Vol.41 No.4

Background: Panax ginseng is a physiologically active plant widely used in traditional medicine that is characterized by the presence of ginsenosides. Rb1, a major ginsenoside, is used as the starting material for producing ginsenoside derivatives with enhanced pharmaceutical potentials through chemical, enzymatic, or microbial transformation. Methods: To investigate the bioconversion of ginsenoside Rb1, we prepared kimchi originated bacterial strains Leuconostoc mensenteroides WiKim19, Pediococcus pentosaceus WiKim20, Lactobacillus brevis WiKim47, Leuconostoc lactis WiKim48, and Lactobacillus sakei WiKim49 and analyzed bioconversion products using LC-MS/MS mass spectrometer. Results: L. mesenteroides WiKim19 and Pediococcus pentosaceus WiKim20 converted ginsenoside Rb1 into the ginsenoside Rg3 approximately five times more than Lactobacillus brevis WiKim47, Leuconostoc lactis WiKim48, and Lactobacillus sakei WiKim49. L mesenteroides WIKim19 showed positive correlation with b-glucosidase activity and higher transformation ability of ginsenoside Rb1 into Rg3 than the other strains whereas, P. pentosaceus WiKim20 showed an elevated production of Rb3 even with lack of b-glucosidase activity but have the highest acidity among the five lactic acid bacteria (LAB). Conclusion: Ginsenoside Rg5 concentration of five LABs have ranged from w2.6 mg/mL to 6.5 mg/mL and increased in accordance with the incubation periods. Our results indicate that the enzymatic activity along with acidic condition contribute to the production of minor ginsenoside from lactic acid bacteria.

Selection of Kimchi Lactic Acid Bacteria as a Culture Starter for Production of Natural Nitrite Source

Ho Jae Lee,Hyelyeon Hwang,Tae-Woon Kim,Mi Ai Lee,Seongeun Kang,Sung Wook Hong 한국식품영양과학회 2019 한국식품영양과학회 학술대회발표집 Vol.2019 No.10