수태중인 흰쥐의 항산화효소 활성에 관한 연구

손용범,변광의,장성근 ( Young Beam Song,Kwang Eui Byoun,Sung Keun Chang ) 생화학분자생물학회 1994 BMB Reports Vol.27 No.2

It seemed that the free radicals produced in the metabolism in vivo affected the activities of the antioxidant enzymes in accompanying with physiological changes such as pregnancy. So we observed the activities of the related antioxidant enzymes. The activity of superoxide dismutase was slightly decreased during pregnancy, and the glutathione-peroxidase, catalase and glutathione-reductase have shown the decreasing tendency. But the glutathione S-transferase was increased to keep the state of homeostasis during pregnancy. After delivery all enzymes recovered the normal level. In spite of the physiological changes in vivo, no activation of maternal antioxidant enryme system seems to be regulated by adaptation mechanism which protects the liver of developing fetuses against oxygentoxicity.

콩 캘모듈린의 아미노산 서열

윤주억,조경련,변광의 ( Joo Ok Yoon,Kyung Ryun Cho,Kwang Eui Byoun ) 생화학분자생물학회 1993 BMB Reports Vol.26 No.1

The complete amino acid sequence of calmodulin from soybean was determined by purifying and sequencing the cyanogen bromide and tryptic peptides. Soybean calmodulin consisted of 148 amino acid residues and its aminoterminus was blocked with an acetyl group. This calmodulin lacked tryptophan and contained one mol each of N ?trimethyllysine, histidine, and cysteine residues and two moles of tyrosine residues per mol of the protein. The comparison of the amino acid sequence of soybean calmodulin with that of bovine brain calmodulin indicated that there were nine amino acid substitutions other than amide assignments, one insertion and one deletion of amino acid residues in soybean calmodulin.

Amino Acid Sequence of Calmodulin from Soybean

윤주억,조경련,변광의,Yoon, Joo-Ok,Cho, Kyung-Ryun,Byoun, Kwang-Eui 생화학분자생물학회 1993 한국생화학회지 Vol.26 No.1

정제한 콩 캘모듈린으로부터 CNBr 및 트럽신 펩티드를 얻고, 이들의 아미노산 서열을 분석하므로서 콩 캘모듈린의 전 아미노산 서열을 결정하였다. 콩 캘모듈린은 148개의 아미노산 잔기를 가졌으며, 아미노-말단 잔기는 아세틸화된 알라닌이었다. 또 트립토판이 결핍되어 있었고, 이 단백질 한 몰에는 N-트리메틸리신, 히스티딘, 시스턴이 각각 한 몰, 티로신은 두 몰이 함유되어 있었다. 콩 캘모듈린의 아미노산 서열을 소의 뇌 캘모듈린과 비교한 결과, 9가지 아미노산 잔기가 치환되어 있었고, 새롭게 삽입된 것과 빠져 없어진 것이 각각 한 잔기씩 있었다. The complete amino acid sequence of calmodulin from soybean was determined by purifying and sequencing the cyanogen bromide and tryptic peptides. Soybean calmodulin consisted of 148 amino acid residues and its aminoterminus was blocked with an acetyl group. This calmodulin lacked tryptophan and contained one mol each of N-trimethyllysine, histidine, and cysteine residues and two moles of tyrosine residues per mol of the protein. The comparison of the amino acid sequence of soybean calmodulin with that of bovine brain calmodulin indicated that there were nine amino acid substitutions other than amide assignments, one insertion and one deletion of amino acid residues in soybean calmodulin.

대학생의 신체계측치와 영양섭취실태가 종골초음파상태에 미치는 영향

제은주(Eun Joo Jea),변광의(Kwang Eui Byoun),윤정은(Jung Eun Youn),이병국(Byung Kook Lee),김희선(Hee Seon Kim) 대한지역사회영양학회 2009 대한지역사회영양학회지 Vol.14 No.5

The purpose of this study was to analyze the relationship of nutritional status measured by the body composition and dietary nutrients intakes with calcaneal broadband ultrasound attenuation in college students. Total of 886 (462 male and 424 female) students who received health examination in May 2007 participated in this research. Participants bone status was measured by a quantitative ultrasound method and t-score was calculated via WHO guideline. For body composition measurements, body fat, height and weight were measured and BMI was calculated. Dietary data were collected by a 24-hour recall method. Based on Asia-Pacific standard of WHO, BMI was divided into 3 groups; UW (BMI<18.5), NW+OW (18.5≤BMI≤25) and Obese group (25 BMI). Among male students, 2.4% belong to the UW group, 45.0% to the NW+OW group and 52.6% belong to the obese group, while 10.4% of female students belong to the UW group, 71.9% to the NW+OW group and 17.7% of female students belong to the Obese group. Differences among male and female students were statistically significant (p<0.001). Students with higher BMI showed significantly higher bone health status. Male students did not show any significant differences in nutrients intakes by BMI groups while female students showed the higher intakes of energy, protein, pyridoxin, phosphorus, iron and zinc among NW+OW group than other groups (p<0.05). The qualitative and quantitative evaluation of diet by BMI groups did not show any significant differences in both male and female students. The result of the multiple regression analyses showed that the body fat and bone status was negatively related while energy intake was positively related with the bone status. These results revealed that bone health status was positively affected by BMI but not by body fat. In conclusion, among those who are at their twenties, the period when the bone density becomes maximized, body fat may negatively affect bone health unlike during other life cycle stages. (Korean J Community Nutrition 14(5):590~599, 2009)

마이크로파 처리한 소고기 및 돼지고기의 미생물 변화 및 이화학적 특성

이경애(Lee, Kyong-Ae),변광의(Byoun Kwang-Eui) 한국생활과학회 2005 한국생활과학회지 Vol.14 No.1

기능성 홍두부의 저장성

황태익(Tae-Ik Hwang),김순경(Soon-Kyung Kim),박영숙(Young-Sook Park),변광의(Kwang-Eui Byoun) 한국식품영양과학회 2001 한국식품영양과학회지 Vol.30 No.6

홍국의 발효에 의해서 생산된 Ang-Khak을 여러 농도의 추출물(RS1: red rice powder 0.1 g/10 mL, RS2: 0.2 g/10mL, RS3: 0.3 g/10 mL, RS4: 0.4 g/10 mL, RS5: 0.5 g/10 mL, CS: control soybean curd)로 만들어 기능성 홍두부(RS)를 제조하였다. 홍두부의 저장 중 변화에서 pH와 산도 그리고 일반 세균수에서 모두 RS5에서 가장 변화가 적었고, 색도에서는 전체적으로 황색도가 약간 증가하였으며, texture의 경우는 경도와 검성 그리고 탄성이 증가 후 감소하는 경향을 보였다. 이는 두부를 10℃에 저장하면서 초기에 수분이 빠져나가 두부의 경도가 증가된 후 부패가 진행되면서 다시 낮아진데 기인된다. 1주간 저장 후에 CS보다는 RS에서 물성의 보존이 더 잘 이루어짐을 알 수 있었으며, 홍국의 기능성을 활용하여 두부의 저장수명을 연장시키기 위한 더 많은 노력이 필요한 것으로 사료된다. We prepared a functional red soybean curd (RS) from Ang-Khak according to various concentration (RS1:red rice powder 0.1 g/10 mL, RS2: 0.2 g/10 mL, RS3: 0.3 g/10 mL, RS4: 0.4 g/10 mL, RS5: 0.5 g/10 mL, CS: control soybean curd). During the storage period of red soybean curd, pH, acidity, and microbial counts showed a minimum change in RS5. And in the case of color, all groups have slightly increased in yellowness except RS1. In the case of texture, hardness, gumminess, and springiness appeared to be increased for a few days and then fell down. As water drained out of soybean curd during storage at 10℃, it became so stiff and then rotten that the hardness of soybean curd increased in the early stage and then decreased after all. After a week, we could find a better preservative effect of RS than CS. Resultly, we need more efforts to prolong the shelf-life of soybean curd with applying the functionality of Ang-Khak.

발아기간에 따른 대두 품종별 이소플라본 및 영양성분 변화

전수현(Jeon, Su-Hyeon),이경애(Lee, Kyong-Ae),변광의(Byoun, Kwang-Eui) 한국생활과학회 2005 한국생활과학회지 Vol.14 No.3

연구논문 : 손바닥 선인장의 항산화활성 및 분말 첨가 쿠키의 품질특성 연구

한임희 ( Im Hee Han ),이경애 ( Kyong Ae Lee ),변광의 ( Kwang Eui Byoun ) 한국식품조리과학회(구.한국조리과학회) 2007 한국식품조리과학회지 Vol.23 No.4

시판 콩나물의 물리화학적 특성 및 관능적 특성

손희경 ( Hee Kyung Shon ),제은주 ( Eun Joo Jae ),김용호 ( Yong Ho Kim ),김희선 ( Hee Sun Kim ),변광의 ( Kwang Eui Byoun ),이경애 ( Kyong Ae Lee ) 한국식품조리과학회(구.한국조리과학회) 2008 한국식품조리과학회지 Vol.24 No.6

국산콩으로 재배한 포장 콩나물의 물리화학적 특성 및 관능적 특성을 검토하였다. 생콩나물 및 콩나물 무침은 자엽부가 배축부에 비해 높은 견고성을 나타냈으며 콩나물 무침은 생콩나물에 비해 자엽부 및 배축부의 견고성이 낮았다. 생콩나물 및 콩나물 무침의 자엽부 및 배축부는 약한 녹색도를 보여 생콩나물의 녹화는 가열에 의해 제거되지 않았다. 생콩나물은 비린 냄새와 비린 맛, 풋 맛이 약할수록, 고소한 냄새와 고소한 맛, 단 맛이 강할수록 높은 선호도를 보였다. 익힌 콩나물의 선호도는 비린 맛과 풋 맛이 약할수록, 고소한 냄새와 고소한 맛이 강할수록 높았으며, 콩나물 무침은 비린 냄새와 비린 맛, 풋 냄새와 풋 맛이 약할수록, 고소한 냄새와 고소한 맛이 강할수록 높은 선호도를 보였다. 생콩나물과 익힌 콩나물의 리폭시게나제 활성은 자엽부가 배축부에 비해 높았다. The physicochemical and sensory characteristics of commercial film-packed soybean sprouts from domestic cultivars were investigated. The hardness of the cotyledons was higher than that of the hypocotyls in fresh and cooked soybean sprouts (Kongnamulmuchim). Furthermore, the color determination showed that the hypocotyls and cotyledons of the soybean sprouts had a light green color that was not eliminated by cooking. The acceptability of fresh soybean sprouts was negatively correlated with a beany odor, beany taste, and grassy taste, but positively correlated with a nutty odor, nutty taste, and sweet taste. In addition, the acceptability of boiled soybean sprouts was negatively correlated with a beany and grassy taste, and positively correlated with a nutty odor and taste. Furthermore, the acceptability of cooked soybean sprouts was negatively correlated with a beany odor, beany taste, grassy odor, and grassy taste, while it was positively correlated with a nutty odor and taste. Finally, the lipoxygenase activity of the cotyledons was higher than that of the hypocotyls in fresh and boiled soybean sprouts.

식용색소 생산을 위한 생물반응기의 모델 제작 및 운용 연구

변광의 순천향대학교 기초과학연구소 1999 순천향자연과학연구 논문집 Vol.5 No.1

The solid-state-fermentation has been focused as a very useful traditional tool in biotechnology. The Monascus Red-rice, Ang-kak, was produced by SSF model-bioreactor and has found an increased interest in the past few years. The model-bioreactor, constructed with new type impeller system, has been operated under the controlled conditions and the fermented product was analyzed daily. The substrate rice, treated with K-300, has shown the improved color intensity and reduced agglomeration remarkably in bioreactor. The changes in pigment intensity and water activity were checked regularly for 10 days and proved to be formed normally. More efforts to revise bioreactor automatically would be paid in order to develop Pilot-or Industrial- Bioreactor.