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한국 고유 식물 울릉도 돌외 식물 세포 배양추출물의 항염증 효과
목보람(Bo-Ram Mok),김수윤(Soo-Yun Kim),백승혜(Seung hye Paek),장영수(Young-su Jang),신정우(Jung U Shin),모상현(Sang Hyun Moh) 한국산학기술학회 2021 한국산학기술학회논문지 Vol.22 No.2
이 논문의 목적은 울릉도 자생식물인 돌외식물(GP: Gynostemma pentaphyllum )을 이용하여 지속가능한 화장품 원료 개발을 위해 피부장벽개선 및 아토피피부염 개선 효능을 평가하고 검증하는 데 있다. 자연을 훼손하지 않으며 지속가능한 항노화 소재개발을 위하여 울릉도 자생식물인 돌외에서 식물세포를 유도하여 대량배양 조건을 확립, 대량배양된 식물세포로부터 다양한 용매로 추출 후, HPLC 분석을 통하여 adenosine, guanosine 및 tyrosine, phenylalanine 변화를 확인하였다. 또한, 돌외 식물세포의 피부장벽개선효능 및 항가려움증 효능평가를 위해 Th2 사이토카인을 이용한 in vitro 염증 모델에서 피부장벽관련 인자인 FLG, Zo-1의 유전자 발현에 유의미한 변화가 확인이 되지 않았지만 항가려움증 관련 인자인 TSLP, IL-33 의 유전자 발현에 유의미한 감소 변화를 확인하였다. 따라서 돌외식물세포 추출물이 가려움증을 개선시키는 데 유의미한 효능이 있을 것으로 확인되며, 나아가 돌외 식물세포 추출물이 지속가능한 자연친화적 활성 소재로써, 아토피피부염 개선을 위한 화장품에 널리 활용될 수 있을 것이라 사료된다. The purpose of this study was to evaluate and verify the effectiveness of sustainable cosmetic raw materials developed from Gynostemma pentaphyllum, a plant native to Ulleungdo, in improving the skin barrier function and treating atopic dermatitis. Cells were derived from adult Gynostemma pentaphyllum plants, and suitable conditions for mass culture of the cells were established in a bioreactor. DNA components and amino acids extracted from this mass culture were identified from the HPLC fraction. In the in vitro efficacy evaluation results, changes in the expression levels of skin barrier-related proteins such as filaggrin (FLG) and Zonula occludens-1 (Zo-1) were insignificant. It was confirmed that the expression levels of the proteins thymic stromal lymphopoietin (TSLP) and interleukin-33 (IL-33) were significantly reduced. These results lead to the conclusion that Gynostemma pentaphyllum cell extracts have significant anti-inflammatory effects and that these extracts can be widely used as sustainable, nature-friendly active material in cosmetics with anti-inflammatory effects and targeted at improving atopic dermatitis. They may find use in anti-aging cosmetic products as well.
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한외여과 농축유로 제조한 모짜렐라 치즈의 품질에 관한 연구
송광영,서건호,이시경,한송이,김명희,김송희,목보람,윤여창,Song, Kwang-Young,Seo, Kun-Ho,Lee, Si-Kyung,Han, Song-Ee,Kim, Myeong-Hee,Kim, Song-Hee,Mok, Bo-Ram,Yoon, Yoh-Chang 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.6
본 연구는 한외여과기법이 모짜렐라 치즈의 갈변화, 지방분리, 신전성 그리고 용융성에 미치는 영향을 모색하는데 그 목적이 있다. 한외여과로 농축한 우유로 제조한 UF-모짜렐라 치즈의 갈변화, 지방분리, 그리고 신전성은 모두 원료유의 지방함량, 모짜렐라 치즈 제조 시의 스타터와 렌넷 첨가량, 완성된 모짜렐라 치즈의 굽는(baking) 온도에 따라서 많은 영향을 받았다(p<0.05). 갈변화와 지방분리는 굽는 온도가 높고 저장기간이 길수록 증가하여 바람직하지 않았고, 신전성은 온도가 올라갈수록 향상되었지만 저장기간이 길어짐에 따라서 감소하였다(p<0.05). 용융성은 지방함량, 농축계수, 저장기간에 많은 영향을 받는 것으로 나타났다(p<0.05). 본 연구에서 한외여과기술로 처리된 UF-치즈유를 모짜렐라 치즈 제조에 사용하여도 기호성에 적절한 기능성 특성을 가지고 있다는 결과를 보여주었다. Low-fat and full-fat Mozzarella cheeses were manufactured using ultraflterated-concentrated cow milk with a bacterial cell count of 100, 000 CFU/mL to study the properties of browning, oiling-off, stretchability, and meltability of the cheeses during 3 mon of refrigerated storage. The properties of browning, oiling-off, and stretchability of UF-Mozzarella cheese were affected by fat content, addition of starter and rennet (add 50, 65, and 80% compared with the control, respectively), and baking temperature (280, 300, and $320^{\circ}C$) (p<0.05). The browning and oiling-off scores increased with an increase in baking temperature and lengthen of storage time, but some undesirable results also occurred. The stretchability score improved with an increase in baking temperature, but the gradient decreased with the length of storage time (p<0.05). The meltability score was affected by fat content, concentration factor, and storage period (p<0.05). The result of this study demonstrated the applicability of UF-milk in making Mozzarella cheese with high quality and good palatability.
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이희용 ( Hee Yong Yi ),유기준 ( Ki Jun Yu ),이수진 ( Soo Jin Lee ),정민지 ( Min Ji Jeong ),정수빈 ( Su Bin Jeong ),문애란 ( Ae Ran Moon ),목보람 ( Bo Ram Mok ),송연희 ( Yeon Hee Song ) 대한구강보건학회 2014 大韓口腔保健學會誌 Vol.38 No.1
Objectives: The purpose of this study was to evaluate the effectiveness of a seniors` oral health promotion program for establishing a cooperation model between public and private sectors. Methods: This study was carried out targeting the seniors frequenting a community center in the Sosagudistrict of Bucheon-si in the Gyeonggi-do province of South Korea. Data were obtained from self ad ministered questionnaires or personal interviews with elders after they participated in the oral health promotion program. Their perceived satisfaction with their oral health before and after the oral health program was compared. The data were analyzed by t-tests, ANOVA, paired t-tests, and logistic regressionusing SPSS to assess the effects of explanatory factors on the seniors` satisfaction of the oral health promotion program. Results: In total, 22.7% of participants had a positive idea about the oral health promotion program before their participation. The mean score of change in and difference of satisfaction with oral health tended to increase in each of the following groups: women, aged 80-84 years, number of permanent teeth, full denture wearers, and those who did not require dentures. Satisfaction notably increased 0.4points in the group of full denture wearers (P<0.05). Moreover, after 1 month, the satisfaction level of the subjects who participated in the oral health promotion program increased 5.2 times (95% CI, 1.04-25.49) compared to dissatisfaction levels. Ultimately, satisfaction with oral health shows a major impact on the satisfaction with an oral health promotion program. Conclusions: The subjects who received the oral health promotion program responded very positively, but this program needs overall consideration about work processes and further reliable evaluations.
ScienceON
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