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Antioxidant and Antibacterial Effects According to the Species and Drying Method of Allium Genus
Yusang Jeong,Suran Byun,Eunchae Cho,Eun-Jeong Jeong,Yong-Suk Kim 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
This study compared the antioxidant and antibacterial effects of Allium tuberosum (AT) and Allium senescens L. (AS) according to the drying method. Allium genus dried through hot air drying at 65℃ (HD) and freeze-drying (FD). The powder was extracted with 70% ethanol at 80℃ for 3 hours and used in the experiment. The total phenolic compounds content and total flavonoid content were the highest in AT-HD, and the contents were 15.91±0.07 GAE/g and 11.54±0.11 RE/g, respectively. AT-HD was measured the highest in the DPPH radical scavenging activity, ABTS and FRAP analysis as antioxidant activity. The antibacterial effect was conducted on four foodborne pathogens. Escherichia coli and Salmonella typhi were inhibited 3.61 log cycles and 2.58 log cycles respectively by AT-FD. As a result of this experiment, it is predicted that AT-FD powder with high antibacterial activity can improve the storage of food.
Suggestive Evidence for Linkage of Schizophrenia to Chromosome 8p21-12 in Multiplex Korean Families
EunYoung Cho,YuSang Lee,KyeongSook Choi,YongLee Jang,SeungHee Cho,HyunOk Jeun,JongWon Kim,KyungSue Hong 대한신경정신의학회 2004 PSYCHIATRY INVESTIGATION Vol.1 No.1
Objectives-Chromosome 8p21-12 has been identified as a susceptibility locus for schizophrenia based on several genomewide linkage scans with Caucasian families. The purpose of this study is to investigate the linkage of this locus to schizophrenia in Korean families. Materials and Methods-We recruited ninety-one family members from twenty-seven multiplex schizophrenia families. Fifty-nine of them were affected individuals. Seven microsatellite markers of this region with 3cM intervals were genotyped. Non-parametric linkage analysis was performed by evaluating the levels of allele sharing between the affected relative pairs. Results-In the multi-point analysis, all the points tested within this area showed positive but non-significant non-parametric lod (NPL) scores with the peak occurring between D8S1820 and D8S1769. In the single point analysis, statistically significant allele sharing was observed at D8S1769 (NPL=1.65, p=0.049). Higher levels of NPL scores (the highest single point NPL=1.98, p=0.025) were observed when the same analyses were applied to a subgroup of families in which all of the affected individuals showed auditory hallucination. Conclusions-These findings support the previous evidence from Caucasian families for a locus predisposing to schizophrenia at 8p21-12. Further studies designed to screen positional candidate genes and their SNPs at this locus are warranted, in order to identify the specific causative genetic variation of schizophrenia.
Dietary Fiber and Free Sugar Content Analysis by Variety of Hot Pepper
Eunchae Cho,Yusang Jeong,Suran Byun,Eun-Jeong Jeong,Yong-Suk Kim 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
The hot pepper (Capsicum annuum L.) is rich in nutrients. It contains red food color and has a hot taste. Like this, the hot pepper in high food value analyzed in this study. The 5 kinds of the hot pepper are classified into three conditions as blanching, steaming and rawness. The content of total dietary fiber, steamed CP was the highest at 5.54±0.22 g/100 g and blanched SP was the lowest at 2.20±0.09 g/100 g. It also showed the same placing from the insoluble dietary fiber, steamed CP was the highest at 4.06±0.04 g/100 g and blanched SP was the lowest at 1.50±0.11 g/100 g among 9 samples. The group of SP, the content of total dietary fiber was the highest at 2.93±0.10 g/100 g which is steamed. The steamed sample of CP also showed the highest content at 5.54±.022 g/100 g. From the group of RP, blanched one was the highest at 5.07±0.06 g/100 g. Through this study, we can gain the useful data on the hot pepper’s dietary fiber of different varieties which is to be processed by three conditions.
Analysis of Dietary Fiber and Free Sugar Content for Nutritional Information by Variety of Tomato
Suran Byeon,Yusang Jeong,Eunchae Cho,Eun-Jeong Jeong,Yong-Suk Kim 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
Tomatoes are low in calories and contain various nutrients, making them an excellent source of vitamins and minerals. They are consumed through a variety of processing methods, because nutrients are better absorbed when blanched or mashed. In this study, the contents of dietary fiber and free sugar by variety of tomato was analyzed according to raw and blanched. Dietary fiber and free sugar were analyzed according to the Korean Food Code. Total dietary fiber content was detected as 1.68±0.01 g/100 g in CT-R and 2.08±0.05 g/100 g in CT-B. In the blanched samples, the content of insoluble dietary fiber was higher than that of soluble dietary fiber except for DT-B. Among the five tomato varieties, BT-R and BT-B had the lowest total dietary fiber content. In the free sugar analysis, only glucose and fructose were detected in all samples. DT-B had the highest glucose content and was detected as 2.36±0.01 g/100 g. The fructose content was 1.63±0.01 g/100 g in GT-B, which was lower than the average content of the blanched samples. This study will provide consumers with tomato nutrition information.