SWOT 분석을 통한 환경보건 연구의 동향과 전망 고찰

신지훈,나진성,김기태,이종대,양원호,Shin, Jihun,Ra, Jin-Sung,Kim, Ki-Tae,Lee, Jongdae,Yang, Wonho 한국환경보건학회 2022 한국환경보건학회지 Vol.48 No.5

Background: Research in environmental health (EH) is of crucial strategic importance for contemporary society. It is becoming even more critical in light of the increasingly rapid pace of environmental changes, opportunities, and threats. Objectives: This study aimed to identify trends and the prospective of environmental health research using SWOT analysis. Methods: The trends in environmental health research were reviewed in previous studies and reports. Reviewed manuscripts were searched for using the keywords of 'environmental health' and 'environmental hygiene' in the KCI (Korean Journal of Citation Index), KISS (Korean Academic Information), PubMed, and Google Scholar. Results: It is essential to center the EH research agenda around key priorities focusing on technological innovation, job creation, and the increasingly prominent role of the private sector. Given the rapidly evolving global sustainability agenda, greater clarity on the ever-increasing sources of complexity and growing expectations of the public might be needed. This requires the identification of criteria to identify EH research priorities with the ultimate goal of maximizing societal benefit. Public health relevance, such as extent and severity of health impact, level of exposure, and inequalities of effects, could be included. Conclusions: Considering the recent interest in and importance of environmental health, a comprehensive approach to environmental health research should be required through the application of the latest science and technology, citizen participation, and environmental health surveillance systems.

조리방법을 달리한 쥐눈이콩의 항산화력 및 이소플라본 배당체·비배당체 함량 비교

신지훈,주나미,Shin, Jihun,Joo, Nami 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.2

Purpose: In this study, small black beans (Rhynchosia nulubilis) that were produced in the Jungsun province of South Korea were selected for use in various cooking recipes because they are known to contain higher isoflavones and excellent antioxidant effects, as compared to any other domestic soybeans. Methods: Physicochemical and antioxidant characteristics of small black beans were analyzed with uncooked beans and four other cooking methods of pan broiling, boiling, steaming, and pressure cooking. Results: Contents of ${\beta}$-glucosides (daidzin, glycitin, and genistin) and aglycone (daidzein, glycitein, and genistein) in small black beans were significantly different depending on the cooking methods (p<0.001). The results of the experiment indicated that the amount of total polyphenol in pressure cooked beans was highest, showing a value of 7.16 mg/g (p<0.001). Most contents of isoflavones (${\beta}$-glucoside, aglycone) in uncooked beans appeared to increase after cooking. In particular, the amount of glycitein was highest in pan broiled beans ($9.63{\mu}g/g$). The total isoflavone content differed among the different cooking methods, ranging from highest to lowest in the following order : pan broiled beans ($759.49{\mu}g/g$), pressure cooked beans ($725.12{\mu}g/g$), boiled beans ($591.05{\mu}g/g$), steamed beans ($511.61{\mu}g/g$), and uncooked beans ($180.80{\mu}g/g$) (p<0.001). Conclusion: Especially, the amount of isoflavones increased significantly in pan broiled beans and pressure cooked beans, suggestive of optimized cooking methods for increasing nutritional and functional contents in cooked food.

조리방법을 달리한 쥐눈이콩의 인체유방암세포 이동성 억제 효과

신지훈 ( Jihun Shin ),주나미 ( Nami Joo ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.4

After being subjected to different cooking methods, small black beans (Rhynchosia nulubilis) were investigated in order to assess the effects of the retained bioactive compounds. Using uncooked, pan broiled, boiled, steamed, and pressure cooked beans, the inhibitory effects of MCF-7 cell migration were evaluated at protein concentrations of 40, 160, and 640 μm/mL, using the Boyden's chamber assay. All protein concentrations (40, 160, and 640 μm/mL) of pan broiled beans showed significant reduction (59.83, 32.48, and 21.37%, respectively) in the rate of cell migration to the lower chambers (p-value less than 0.001). Estimated cell migration rates correlated to the exponential decay between experimentally measured cell migration rates and converted samples. The range of estimated cell migration rate for each 100 mg/mL of cooked sample was as follows: pan broiled (21.16%), boiled (22.48%), steamed (22.48%), pressure cooked (29.52%), and uncooked (35.03%) beans. Our study indicated that selective modifications of cooking methods for small black beans, such as pan broiling, ameliorated the inhibitory effects of MCF-7 cell migration. This suggests that optimized cooking methods increase the nutritional contents of the cooked food.

인삼 첨가에 따른 녹차의 성분 및 품질 변화

신지훈(Jihun Shin),하서룡(Seo Ryong Ha),조경환(Kyung Hwan Cho),황정규(Jeong Gyu Hwang),심두보(Doobo Shim),손용휘(Young Whee Son),정광희(Kwang Hee Jeong),김민정(Min Jung Kim),강수영(Suyoung Kang),문두경(Doo Gyung Moon),김종철(Jong Che 한국차학회 2022 한국차학회지 Vol.28 No.1

본 연구는 차에서 느껴지는 폴리페놀의 수렴성으로 인하여 기호성이 떨어지는 문제점을 해결하기 위한 것으로서, 인삼(Panax ginseng)을 첨가해 숙성시켜 차 성분의 자극성과 수렴성 완화에 따른 성분 및 품질(맛) 변화를알아보았다. 본 연구에서의 인삼녹차 제다방식은 살청(90~110℃)→수삼 배합(녹차 5 : 수삼 1) 및 숙성(7 day)→건조(90~110℃, 수분함량 5% 이내)의 단계를 거쳤으며, 이 시료와 배합에 이용된 녹차를 무처리구로 사용하였다. 실험방법으로는 HPLC를 이용하여 당함량 및 진세노사이드를 분석하였으며, 색차분석을 이용하여 우린 물의 색(탕색), 우린 후의 엽저색을 분석하였다. 또한, 전자혀를 이용하여 신맛(SRS), 떫은맛(GPS), 짠맛(STS), 감칠맛(UMS), 매운맛(SPS), 단맛(SWS), 쓴맛(BRS)을 분석하였다. 그 결과, 당은 녹차에 비해 인삼녹차가 fructose 300%, sucrose 38.1% 가 많다는 것을 확인하였고, 인삼의 성분인 ginsenoside Rg1, Re, Rb1이 새롭게 존재함을 확인하였다. 색차 분석은 탕색의 경우 명도(L)는 인삼녹차가 4.1% 낮았으며, 황색(b)은 1.7%가 높고 적색(a)이 120.5%가 높게 나왔다. 엽저의 경우 명도(L)가 4.5% 높고, 적색(a)은 372.7%, 황색(b)은 5.8%가 높게 나왔다. 또한, 맛 분석을 통해 사람이 가장 중독성이 강한 맛인 짠맛(STS)이 녹차에 비해 인삼녹차가 26.4% 가 높게 나왔으며, 단맛(SWS) 역시 18.2% 높게 분석된 것으로 사료된다. 그리고 인삼특유의 향을 내는 성분인 isopinocampheol, (-)-globulol, (-)-spathulenol, panaxene, panaginsene, β-clovene 및 (Z)-caryophyllene과 녹차의 주요 향기성분인 linalool, linalool oxides, jasmone 및 methyl salicylate 등이 함께 측정된 결과로 비추어 보아, 인삼 녹차는 인삼 특유의 향과 녹차의향이 함께 잘 어우러져 있다고 유추해 볼 수 있다. 이러한 결과로 인삼녹차는 수렴성이 완화되어 기존의 녹차에서느껴지는 떫은맛에 대한 불편함이 줄어들고 기호성이 향상되고 향미도 풍부함을 느낄 수 있어 새로운 제품개발에활용될 가능성을 시사하였다. This study investigates the changes in the components and quality (taste) by considering the relaxation of stimulation and astringent properties of tea components subsequent to supplementation with ginseng for aging. The process for obtaining ginseng green tea for this study was as follows: salting (90~110℃) → mixing fresh ginseng (green tea 5: fresh ginseng 1) and aging (7 days) → drying (90~110℃, moisture content within 5%). The green tea used for this sample and formulation was used as the untreated group. Sugar content and analysis of ginsenosides were achieved using HPLC. Brewed leaves were evaluated for brewed color using color difference analysis, and were also subjected to taste analysis. Our results confirm that ginseng green tea contains 300% more fructose and 38.1% more sucrose compared to the control group. We further confirmed that the ginsenosides Rg1, Re, and Rb1, which are components of ginseng, were newly present. In the color difference analysis, ginseng green tea had a 4.1% lower brightness, whereas yellow and red had 1.7% and 120.5% higher brightness, respectively. Evaluation of the after-brew green, red, and yellow leaves revealed that the brightness was 4.5%, 372.7%, and 5.8% higher, respectively. In addition, taste analysis revealed that the ginseng green tea had a 26.4% higher salty taste (the most addictive taste for humans) compared to the control group, and more sweetness (18.2% higher). The volatile flavor components analysis confirmed the presence of components that impart the unique scent of ginseng, such as isopinocampheol, (-)-globulol, (-)-spathulenol, panaxene, panaginsene, β -clovene, and (Z)-caryophyllene. In addition, results of the measurements for the main scents of green tea, such as linalool, linalool oxides, jasmone, and methyl salicylate, showed that ginseng green tea has a unique blend of ginseng and green tea scents. Taken together, our results determine that the astringent properties of ginseng green tea are relieved, and the discomfort of the astringent taste felt in the existing green tea is reduced; moreover, palatability is improved, and the flavor obtained is richer.

YOLOv4를 이용한 노면의 포트홀 검출 모델 개발

신지훈(Jihun Shin) 한국정보과학회 2022 한국정보과학회 학술발표논문집 Vol.2022 No.06

딥러닝 기반 이미지 분석을 통한 실시간 교량하부 손상 검출

신지훈(Jihun Shin),심창수(ChangSu Shim) 한국정보과학회 2022 한국정보과학회 학술발표논문집 Vol.2022 No.12

국소환경 모델을 이용한 초미세먼지(PM2.5) 노출 기여율 평가

신지훈(Jihun Shin),최영태(Yongtae Choe),김동준(Dongjun Kim),민기홍(Gihong Min),우재민(Jaemin Woo),김동준(Dongjun Kim),신정현(Junghyun Shin),조만수(Mansu Cho),성경화(Kyeonghwa Sung),이종대(Jongdae Lee),양원호(Wonho Yang) 한국환경보건학회 2022 한국환경보건학회지 Vol.48 No.2

Background: Since people move through microenvironments rather than staying in one place, they may be exposed to both indoor and outdoor PM2.5 concentrations. Objectives: The aim of this study was to assess the exposure level of each sub-population group and evaluate the contribution rate of the major microenvironments. Methods: Exposure scenarios for sub-population groups were constructed on the basis of a 2019 Time-Use survey and the previous literature. A total of five population groups were classified and researchers wearing MicroPEM simulated monitoring PM2.5 exposure concentrations in real-time over three days. The exposure contribution for each microenvironment were evaluated by multiplying the inhalation rate and the PM2.5 exposure concentration levels. Results: Mean PM2.5 concentrations were 33.0 µg/m3 and 22.5 µg/m3 in Guro-gu and Wonju, respectively. When the exposure was calculated considering each inhalation rate and concentration, the home showed the highest exposure contribution rate for PM2.5. As for preschool children, it was 90.8% in Guro-gu, 94.1% in Wonju. For students it was 65.3% and 67.3%. For housewives it was 98.2% and 95.8%, and 59.5% and 91.7% for office workers. Both regions had higher exposure to PM2.5 among the elderly compared to other populations, and their PM2.5 exposure contribution rates were 98.3% and 94.1% at home for Guro-gu and Wonju, respectively. Conclusions: The exposure contribution rate could be dependent on time spent in microenvironments. Notably, the contribution rate of exposure to PM2.5 at home was the highest because most people spend the longest time at home. Therefore, microenvironments such as home with a higher contribution rate of exposure to PM2.5 could be managed to upgrade public health.

반응표면분석법을 이용한 소금대용 세발나물 첨가 쌀머핀의 품질특성 및 최적화

김다솔,신지훈,주나미,Kim, Dah-Sol,Shin, JiHun,Joo, Nami 한국식품영양학회 2016 韓國食品營養學會誌 Vol.29 No.2

The purpose of this study was to determine the optimal composite recipe of rice muffins with 3 concentrations of Spergularia marina L. Griseb, sugar and grape seed oil, using central composite design. In addition, the mixing condition of rice muffins was optimized by subjecting it to sensory evaluation and mechanical and physicochemical analysis using response surface methodology (RSM). In regard to its antioxidant effects, Spergularia marina L. Griseb had a total phenol and flavonoid contents and DPPH free radical scavenging activity of 17.03 mg/g, 5.13 mg/g and 17.21%, respectively. The results of mechanical and physicochemical analysis showed significant values for lightness, redness, yellowness, hardness, springiness, chewiness, gumminess, cohesiveness, height, volume, weight, specific volume, loss rate, pH, moisture, sweetness and saltiness (p<0.05), and the results of sensory evaluation showed significant values for color, flavor, taste, softness, appearance and overall quality (p<0.05). As results, optimal sensory ratio was found to be 6.69 g of Spergularia marina L. Griseb, 41.89 g of sugar and 30.48 g of grape seed oil.

스테비아(Stevia rebaudiana)잎 첨가 쌀쿠키의 품질 특성

김다솔 ( Dah-sol Kim ),신지훈 ( Jihun Shin ),주나미 ( Nami Joo ) 대한영양사협회 2017 대한영양사협회 학술지 Vol.23 No.1

The purpose of this study was to determine the optimal recipe of rice cookies with two different amounts of Stevia rebaudiana leaf and grape seed oil, using a central composite design (CCD). In addition, mixing conditions of rice cookies were optimized by sensory evaluation and mechanical and physicochemical analysis using response surface methodology (RSM). RSM was used to obtain 10 experimental points (including two replicates of Stevia rebaudiana leaf and Grape seed oil), and the formulation of Stevia rebaudiana leaf added rice cookies was optimized using rheology. The results of mechanical and physicochemical analysis showed significant values for lightness, redness, yellowness, hardness, spread factor, loss rate, leavening rate, sweetness, moisture, pH, and density (P<0.001), results of the sensory evaluation showed significant values for color, flavor, taste, texture, appearance, and overall quality (P<0.05). As a results, optimal sensory ratio was found to be 1.98 g of Stevia rebaudiana leaf and 37.94 g of Grape seed oil.

CMIT/MIT 가습기살균제 사용에 따른 피해구제 신청자의 노출등급 및 노출특성 분석

민기홍(Gihong Min),신정현(Junghyun Shin),조은경(Eun-Kyung Jo),이슬아(Seula Lee),신지훈(Jihun Shin),김동준(Dongjun Kim),우재민(Jaemin Woo),최윤형(Yoon-Hyeong Choi),양원호(Wonho Yang) 한국환경보건학회 2023 한국환경보건학회지 Vol.49 No.3

Background: The Korea Centers for Disease Control and Prevention (KCDC) has identified cases of people suspected of suffering lung disease potentially caused by chloromethylisothiazolinone/methylisothiazolinone (CMIT/MIT) used in humidifier disinfectants (HDs). The Korean Ministry of Environment (MoE) epidemiological investigation and toxicity test study found that HDs caused health damage such as asthma and lung disease. Objectives: The main purposes of this study were to classify the HD exposure rating and to analyze the exposure characteristics that affect exposure to CMIT/MIT HDs. Methods: The exposure characteristics and socio-demographic characteristics of victim participants using CMIT/MIT HDs were investigated through questionnaires. An inhalation no observed adverse effect level (NOAEL) for CMIT/MIT was produced based on inhalation toxicity values. Exposure ratings (class 1~class 2) were cross-tabulated with clinical ratings (acceptable~unacceptable). A correlation analysis was conducted with the main exposure characteristics that affect the exposure concentration of CMIT/MIT HDs. Results: The concentration in indoor air of CMIT/MIT was 8.75±25.40 μg/m3, and the exposure concentration was 2.30±6.29 μg/m3. The CMIT/MIT exposure rating of 67 participants with high exposures of not more than MOE 100 were evaluated as 14.5%, while the damage participants who matched the clinical rating made up 4.5%. The exposure concentration of CMIT/MIT showed a positive correlation with the daily usage amount and usage frequency, and a negative correlation with volume of the indoor environment. Conclusions: A new exposure rating could be suggested and calculated based on the MOE, and the factors affecting the exposure concentration could be identified.