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대황으로부터 질염 원인 균주에 대한 항균성 물질의 분리 및 정제
송가현(Ga-Hyeon Song),고희선(Hee-Sun Ko),김현수(Hyun-Soo Kim) 한국생물공학회 2021 KSBB Journal Vol.36 No.1
The present study aimed to explore natural substances as an alternative to antibiotics that result in adverse effects, such as reduced counts of essential lactic acid bacteria in the vagina and compromised vaginal function. For this purpose, Rheum palmatum L. methanol extracts were used to separate substances that do not inhibit lactic acid production in the vagina while inhibiting the pathogens causing vaginitis using different methods used in previous studies. Extraction was performed to separate the substance in the R. palmatum L. methanol extract with antibacterial activity against pathogens causing vaginitis. The maximum antibacterial substance was detected in the ethyl acetate layer extract on TLC (Thin Layer Chromatography). Fractionation by silica gel column chromatography to separate the antibacterial substance from the R. palmatum L. ethyl acetate layer extract revealed that fraction 4 had the maximum antibacterial substance. In addition, on analyzing fraction 4 using HPLC, two peaks were identified and separated at Rt 12.372 and Rt 13.44 min, with peak purities of 82.8% and 92.9%, respectively. After concentrating the fractions from both the peaks to 10 mg/mL, their antibacterial activity was tested against pathogens causing vaginitis and a beneficial strain found in the vagina. Inhibitory zones of 7 mm and 6.5 mm against Sphingomonas paucimobilis KCTC 2834 and Proteus mirabilis KCTC 2510, respectively, were identified. No antibacterial activity was found against the vaginal strain Lactobacillus coleohominis KCTC 21007.
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송가현(Ga Hyeon Song),이자민(Ja Min Lee),김민준(Min Jun Kim),허주성(Joo Sung Heo),조하영(Ha Young Cho),이상운(Sang Un Lee) 한국방송·미디어공학회 2023 한국방송공학회 학술발표대회 논문집 Vol.2023 No.11
기술의 발전으로 인한 현대 사회의 변화의 중심에는 통신 기술의 발전이 있다. 특히 5G라고 불리는 5세대 이동통신 기술 ‘IMT’ 는 초고속, 초저지연, 초연결이라는 특성으로 방송 시스템에 광범위한 영향을 미친다. 본 논문은 5G 네트워크가 방송 시스템에 미치는 영향을 대역폭과 주파수 할당, RF 간섭, 스트리밍 서비스와 시청 습관의 변화, 가상현실(VR)과 증강현실(AR), 보안과 프라이버시, 생산과 전송비용 측면의 6가지로 나누어 분석하고 비교한다.
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천연방부제 개발을 위한 자원식물을 활용한 발효 전·후 물질 변화와 항균활성 비교
정서아,정연옥,송가현,박노복,Seo A Jung,Youn Ok Jung,Ga Hyeon Song,No Bok Park 국립한국농수산대학교 교육개발센터 2023 현장농업연구지 = Journal of practical agricultural resear Vol.25 No.1
Chemical preservatives have a good effect on antibacterial activity, but many side effects on the human body have been reported. Recently, the development of natural preservatives that are harmless to the human body and have preservative functions and self-efficacy is active. In addition, in order to increase the absorption rate of natural products by the human body, the method of fermentation using strains is also increasing. Therefore, this study selected varieties that are harmless to the human body and have good antibacterial activity. 1. The yield of origin, thickness and solvent was investigated. Scutellaria baicalensis Georgi was made in China and received a yield of 21.88% from 50% ethyl alcohol extract. Salvia miltiorrhiza Bunge was made in Korea and received a yield of 25.62% from 50% ethyl alcohol extract. Dryopteris crassirhizoma Nakai was made in China and received a yield of 6.50% from 70% ethyl alcohol extract. 2. The solid fermentation with the S. baicalensis and S. miltiorrhiza with B. Subtilis yield gained 24.40%, 39.30%, and D. crassirhizoma obtained 11.10% yield when fermented with L. casei. 3. After the liquid fermentation, a clear zone of 9mm was identified for the S. aureus strain in the S. baicalensis, and the antibacterial activity was not confirmed in S. miltiorrhiza and D. crassirhizoma. 4. When the S. baicalensis was fermented with L. Casei, it showed high antibacterial activity in C. albicans and S. aureus. S. miltiorrhiza showed antibacterial activity in S. aureus when it was solid with S. cerevisiae. When the spectators were solid with L. casei and S. cerevisiae, antibacterial activity was high in E. coli and S. aureus. Overall, the antibacterial activity after fermentation was much higher than when fermented. 5. The change in active ingredients was baicalin 101.57, baicalein 28.26, and wogonin 5.33mg/g in the S. baicalensis that did not ferment solid. When solid fermentation with S. cerevisiae, the content of baicalinin with baicalin 94.31, baicalein 30.41, and wogonin 3.57mg/g was found to have increased. S. miltiorrhiza that was not fermented, salvianolic acid A was 1.82mg/g, and when fermented with S. cerevisiae, it increased to 5.70mg/g. The active ingredients of the spectators were flavaspidic acid AP, flavaspidic acid PB, flavaspidic acid AB, and flavaspidic acid BB.
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