홍삼 추출물 첨가 혼합 발효유의 특성

배형철,남명수,Bae Hyoung-Churl,Nam Myoung-Soo 한국축산식품학회 2006 한국축산식품학회지 Vol.26 No.1

우유와 두유를 2:1로 혼합하고 홍삼 추출물을 첨가하여 발효유를 제조하였고 2종류의 스타터를 사용하여 발효 특성을 시험하였다. 2종류의 스타터를 사용한 모든 처리구에서 배양 15시간 후 pH는 $3.90{\sim}3.94$ 사이로 나타나 산 생성 촉진 효과가 있었고, 산 생성은 홍삼 추출물 첨가량이 증가함에 따라 조금씩 증가되는 것으로 나타났다. 홍삼 추출물 첨가량이 증가할수록 생균수는 증가하여 Lactobacillus acidophilus KCTC 3150를 스타터로 사용한 균에서 1.0% 홍삼 추출물 첨가량은 $6.26{\times}10^8\;cfu/mL$로서 최대 균수를 나타내었으며, 배양 12시간 이후에 대조구에서는 감소하는 반면 홍삼 추출물 첨가구에서는 젖산균수는 계속해서 최대균수를 유지하고 있었다. 유기산 생성은 lactic acid인 경우 Lactobacillus acidophilus KCTC3150에서 1.0% 홍삼 추출물 첨가구에서 332.22 mM로 가장 높았으며 홍삼 추출물 첨가량이 증가됨에 따라 lactic acid의 생성량도 증가되었다. 당 분해율은 두 균주 모두 홍삼 추출물 첨가량이 증가함에 따라 stachylose의 분해율이 증가하였고, Lactobacillus acidophilus KCTC3150 균주의 경우 stachylose의 분해율이 최대 19%인 반면, Lactobacillus salivarius subsp. salivarius CNU27의 경우 stachylose의 최대 분해율은 54%로서 분해율이 월등히 높았다. 점도는 홍삼추출물 첨가량이 1.0% 첨가구에서 Lactobacillus acidophilus KCTC3150, Lactobacillus salivarius subsp. salivarius CNU27 각각 780 cP로 가장 높게 나타났다. 관능검사 결과는 0.2% 홍삼 추출물을 첨가하고 Lactobacillus salivarius subsp. salivarius CNU27를 스타터로 사용한 발효유가 $4.14{\pm}0.64$로 기호도가 가장 좋게 나타났다. This experiment was carried out to examine the fermentation properties of yogurt with bovine milk and soybean milk at the mixed ratio of 2:1 and added 0.1, 0.2, 0.4 and 1.0% red ginseng extract. The effect on promoting the fermentation by additives 0.1, 0.2, 0.4 and 1.0% red ginseng extracts were higher and pH was $3.90{\sim}3.94$ when Lactobacillus acidophilus KCTC3150 and Lactobacillus salivarius ssp. salivarius CNU27 were used. Titratable acidity showed a little inhibiting due to increasing red ginseng extract content. The average viable counts of lactic acid bacteria after 15 hour culture was the highest level of $6.26{\times}10^8cfu/mL$ when Lactobacillus acidophilus KCTC3150 was used, and the additives content of red ginseng extract was 1.0% The production of lactic acid was the highest and the concentration was 332.22 mM when Lactobacillus acidophilus KCTC3150 was used, and the additives content of red ginseng extracts was 1.0% Lactose hydrolysis was completely hydrolyzed when Lactobacillus acidophilus KCTC3150 and Lactobacillus salivarius ssp. salivarius CNU27 were used. The highest viscosity of yogurt was 780 cP when Lactobacillus acidophilus KCTC3150 and Lactobacillus salivarius subsp. salivarius CNU27 were used and red ginseng extract was added 1.0% The overall acceptability, $4.17{\pm}0.64$, was the highest when Lactobacillus salivarius subsp. salivarius CNU27 was used and the additives content of red ginseng extract was 0.2%.

구기자(Lycium chinence Miller)추출액을 첨가한 요구르트의 생리활성 효과

배형철,조임식,남명수 한국동물자원과학회 2005 한국축산학회지 Vol.47 No.6

구기자(Lycium chinence Miller)첨가에 따른 요구르트의 발효 특성과 기능성

배형철,조임식,남명수 한국동물자원과학회 2004 한국축산학회지 Vol.46 No.4

Wavelength Characteristics of Chirped Quantum Dot Superluminescent Diodes for Broad Spectrum

배형철,박홍이,한일기,유영채 한국물리학회 2006 THE JOURNAL OF THE KOREAN PHYSICAL SOCIETY Vol.48 No.4

A chirped InAs quantum dot superluminescent diode both with and without a In0.15Ga0.85As cap layer was fabricated for a broad-band spectrum. This study shows that the cap layer reduces strain and operates as a carrier capturer and that carriers excited by lattice heating also affect the radiative recombination in the quantum dots (QDs) as well as the cap layer through the characteristic temperature (T0). In addition, by surveying peaks of each QD layers, the characteristics of carriers in QDs, such as band-filling effect and the thermal effect, were analyzed, in QDs, and a more effective method for creating a wider spectrum is proposed.?x?

배지의 pH 조정에 의한 홍삼 추출물 첨가가 Lactobacillus sp., Escherichia coli와 Listeria monocytogenes의 생육에 미치는 영향

배형철,이조윤,남명수 한국축산식품학회 2005 한국축산식품학회지 Vol.25 No.2

Bioactive characteristics of an implant surface coated with a pH buffering agent: an in vitro study

배형철,김수경,박진영,송영우,차재국,백정원,최성호 대한치주과학회 2019 Journal of Periodontal & Implant Science Vol.49 No.6

Purpose: The purpose of this study was to evaluate the effectiveness of conventional sandblasted, large-grit, acid-etched (SLA) surface coated with a pH buffering solution based on surface wettability, blood protein adhesion, osteoblast affinity, and platelet adhesion and activation. Methods: Titanium discs and implants with conventional SLA surface (SA), SLA surface in an aqueous calcium chloride solution (CA), and SLA surface with a pH buffering agent (SOI) were prepared. The wetting velocity was measured by the number of threads wetted by blood over an interval of time. Serum albumin adsorption was tested using the bicinchoninic acid assay and by measuring fluorescence intensity. Osteoblast activity assays (osteoblast adhesion, proliferation, differentiation, mineralization, and migration) were also performed, and platelet adhesion and activation assays were conducted. Results: In both the wetting velocity test and the serum albumin adsorption assay, the SOI surface displayed a significantly higher wetting velocity than the SA surface (P=0.000 and P=0.000, respectively). In the osteoblast adhesion, proliferation, differentiation, and mineralization tests, the mean values for SOI were all higher than those for SA and CA. On the osteoblast migration, platelet adhesion, and activation tests, SOI also showed significantly higher values than SA (P=0.040, P=0.000, and P=0.000, respectively). Conclusions: SOI exhibited higher hydrophilicity and affinity for proteins, cells, and platelets than SA. Within the limits of this study, it may be concluded that coating an implant with a pH buffering agent can induce the attachment of platelets, proteins, and cells to the implant surface. Further studies should be conducted to directly compare SOI with other conventional surfaces with regard to its safety and effectiveness in clinical settings.

우유와 두유를 혼합한 요구르트의 발효 특성

배형철,남명수 한국축산식품학회 2005 한국축산식품학회지 Vol.25 No.4

人乳와 牛乳 중에 含有되어 있는 Secretory Immunoglobulin A의 Salmonella屬 成長抑制에 關한 硏究

裴亨哲,金鍾禹 충남대학교 농업과학연구소 1994 농업과학연구 Vol.21 No.2

Bacteriostatic activity of secret immumoglobulin A (SIgA) in human and bovine colostrums on enterotoxigenic type Salmonella was tested in the tissue culture medium. SIgA was used in 0.1∼5.0 ㎎/㎖ concentration with or without the addition of egg lysozyme tested for theirs bacteriostatic activites. 1. Bovine SIgA rich fraction with a large amount of IgG_1-dimer could be prepared from bovine colostrum of Holstein cows by anion exchange chromatography using DEAE-Sphadex A-50 and gel filtration on Sephadex G-200 and Sepharose 6B. 2. Human SIgA appeared to be the most bacteriostatic effect for all varieties of Salmonella in a range of 0.5-1.0 ㎎/㎖. Bovine SIgA showed a marked bacteriostatic effect increased by increasing the concentration. Bovine IgG had not show bacteriostatic effect against both enterotoxigenic type Salmonella. Egg lysozyme as well as bovine SIgA also showed a marked bacteriostatic effect increased by increasing the concentration. 3. When the growth inhibition of human SIgA was tested by adding egg lysozyme with time interval, egg lysozyme showed bacteriostatic effect as compared with control. But human SIgA and adding with lysozyme showed slight the bacteriostatic effect. 4. When the growth inhibition of bovine SIgA was tested by adding egg lysozyme with time interval, all treatment against S. enteritidis showed bacteriostatic effect as compared with control. In the case of S typhimurium, egg lysozyme showed a marked bacteriostatic effect as compared with control.

구기자(Lycium chinence Miller) 첨가 요구르트의 항산화 활성과 ACE 저해 및 α-glucosidase 저해 효과

배형철,조임식,남명수 한국축산식품학회 2005 심포지움 및 학술발표회 Vol.- No.35

구기자, 구기엽, 지골피 추출물을 이용한 요구르트를 제조하여 항산화효과, ACE (angiotensin converting enzyme) 저해 효과 및 α-glucosidase 저해 활성을 시험하였다. 구기자 첨가 발효유의 Antioxidants activity는 물 추출물보다 methanol 추출물에서 더 많은 항산화 활성능을 보였으며 특히 구기엽 요구르트에서 83.85%의 높은 활성능을 보였다. 구기자와 지골피 요구르트에서는 각각 47%와 54%내외의 활성능을 나타냈다. 구기자 첨가 발효유의 ACE(angiotensin converting enzyme) 저해 효과는 원재료에서는 물 추출물이 angiotensin converting enzyme 저해능이 높았고, 구기자 요구르트의 경우 물 추출물과 methanol 추출물 모두가 angiotensin converting enzyme 저해능이 높은 것으로 나타났다. 구기자 첨가 발효유의 α-glucosidase 저해 활성은 구기자, 구기엽 및 지골피 4% 첨가 요구르트에서 methanol 추출물의 경우 각각 8.2%, 5.6%, 7.3%의 α-glucosidase 저해능을 나타냈는데 이들 모두 원재료 보다는 활성 저해능이 큰 것으로 나타났으나 물 추출물의 경우에는 활성 저해능이 거의 나타나지 않았다.

국내산 초유의 현황과 이용에 관한 연구

배형철,랜친핸드,나석한,최성현,남명수,Bae, Hyung-Churl,Renchinthand, Gereltuya,Na, Seuk-Han,Choi, Seong-Hyun,Nam, Myoung-Soo 한국축산식품학회 2007 한국축산식품학회지 Vol.27 No.4

Questionnaire on utilization of colostrum was carried out in 33 farms. Highest milking cow numbers were 20-40 heads in 45.5% of the farms. Calf numbers were 20-40 heads in 39.4% of the dairy farms and 40-60 heads in 42.4% of the farms. The amount of colostrum production per day was 20-30 kg in 30.3% of the farms and 30-40 kg in 30.3% of the farms. Colostrum intake per calf per day was 4 kg in 45.5% farms. Surplus colostrum after intake by calf was farms (85%) was wasted in 67% of the farms. More than 90% of dairy farms recognize an necessity to use surplus colostrum. Selling price of surplus colostrum was below 1,000 won per kg at 15 dairy farms and 1,000-2,000 won per kg at 4 dairy farms. Colostrum collection and use should be done by the dairy farms of antibiotics free. Quality control of colostrum should be done by testing antibiotics, microbacterium, chemical composition, somatic cells and etc. The colostrum is subjected to cool down below $4^{\circ}C$ just after milking and process for the colostrum products.