포스터 초록 ( 식품학 ) : 새로운 청주 양조를 위한 국 및 효소의 선정과 그 발효 특성

신철승,이석건,박윤중 한국응용생명화학회(구 한국농화학회) 1995 한국응용생명화학회 학술발표회 Vol.1995 No.2

급성 대상포진에 의한 뇌염, 수막신경근염 및 가성장폐쇄를 보인 1예

신철승,이승한,이영삼,이기라,최성민,박만석,김병채,김명규,조기현 대한신경과학회 2006 대한신경과학회지 Vol.24 No.6

A 19-year-old woman developed painful abdominal distension, headache and mental deterioration. Several days later, she complained of paraparesis, urinary incontinence and diuresis. Intestinal pseudo-obstruction was detected by a laparoscopic examination. Brain MRI showed encephalitis with?a high signal intensity of the corpus callosum on diffusion-weighted images. In serum and CSF, the varicella-zoster virus (VZV) IgM antibody was positive. After treatment with steroids and acyclovir, her symptoms improved. We report a patient with intestinal pseudo-obstruction, encephalitis and meningoradiculitis caused by VZV without skin lesions.

高温性 酵母에 依한 Ethanol 醱酵

辛哲昇(Cheol Seung Shin),朴允仲(Yoon Joong Park) 충남대학교 농업과학연구소 1984 農業技術硏究報告 Vol.11 No.1

청주의 주질 개선을 위하여 분리된 효모의 균학적 성질

신철승(Cheol Seung Shin),이석건(Suk Kun Lee),박윤중(Yoon Joong Park) 한국응용생명화학회 1996 Applied Biological Chemistry (Appl Biol Chem) Vol.39 No.1

The yeast strains isolated for Choungju brewing in the previous report were examined for their microbiological characteristics, together with some comparative tests with Japanese sake yeasts. The isolates KP-16, 21 and 54 were identified as the strains belong to Saccharomyces cerevisae according to the morphological and physiological properties described in Lodder`s `The Yeasts - A texanomic study`. The isolates were grouped into the pink-colored strains by 2,3,5-tripheny tetrazolium chloride over-lay method. The strains KP-16 and 21 were found to be distinguished from the strain KP-54 in aspects of fermentation of sugars, assimilation of carbon sources, and pellicle formation on malt extract broth. α-Methyl-D-glucoside was not assimilated or fermented by the isolated yeast strains and this is one of the different characters from the Japanese sake yeasts. The isolated strains appeared to have the requirements for biotin and pantothenate, and to have higher tolerance to ethanol than the Japanese sake yeasts. The biotin requirement was not found in the sake yeasts.

청주의 주질 개선을 위한 국 및 효모의 선정과 그 발효 특성

신철승(Cheol Seung Shin),이석건(Suk Kun Lee),박윤중(Yoon Joong Park) 한국응용생명화학회 1996 Applied Biological Chemistry (Appl Biol Chem) Vol.39 No.1

To improve the quality of Choungju. a kind of rice wine, two different types of koji were prepared and compared : one from wheat bran with Aspergillus usamii mut. shirousami Y-79 and the other from rice with A. oryzae, and yeast strains from cereal wine mashes were newly isolated and applied for the brewing method. Levels of the related enzymes such as glucoamylase, α-amylase and acid protease in the wheat bran koji were higher than those in the rice koji, whereas vice versa in the case of acid carboxypeptidase. An amount of 2∼3% wheat bran koji to the weight of total rice was adequate for saccharification of the mash and resulted in improved duality of the fermented mash, accompanied by decrease in koji ordor and amino acidity. When the solution of wheat bran koji and the isolated yeast strains were employed, the better Choungju taste was obtained in comparison with those fermented with Japanese sake yeasts, the strain K-7 and 9, due to the lower content of organic acids especially succinic acid. The amino acidity of the fermented mash was able to be controlled to some extent, when the rico types of koji and the isolated strains were employed, by changing the ratio of the two koji types. However, the application of the rice koji with the isolated strains was not desirable for the brewing process because organic acids were produced in excess and ethanol fermentation was retarded.

반대편 뇌졸중 후 속섬유막 경색으로 발생한 동측 편마비 1예

김태학,신철승,이기라,이승한,최성민,박만석,김병채,김명규,조기현 대한신경과학회 2006 대한신경과학회지 Vol.24 No.5

A 63-year-old man was admitted with newly developed left hemiparesis. He had experienced left hemiparesis that had resulted from an earlier right thalamic hemorrhage. Diffusion-weighted images showed only high signal intensity lesion in the left internal capsule. Ipsilateral motor evoked potentials were obtained at the affected hand muscles when the unaffected motor cortex was stimulated. This suggests that cortical reorganization in the unaffected hemisphere after the first stroke may be involved in the occurrence of such symptom.

동아를 이용한 미용식품 및 화장품 개발 : 1. 멜라닌 생성 억제와 여드름균 억제에 미치는 동아 추출액의 효과

안용근,김승겸,신철승,민주홍 한국식품영양학회 2002 韓國食品營養學會誌 Vol.15 No.2

고형분 함량은 어린 동아 착즙에서는 3.1%, 익은 동아 착즙액에서는 0.1%를 나타냈고, 주성분은 당으로 89.7%를 나타냈다. 팩틴 함량은 익은 동아즙은 4.11mg/ml, 어린 동아즙은 4.43mg/ml이었다. 당 함량은 익은 동아 육질은 sucrose 0.1%, glucose 0.32%, fructose 0.35%, 미확인당 1이 0.06%, 2가 0.04%로 합계 0.87%를 나타냈다. 어린 동아 육질은 sucrose 0.33%, glucose 1.04%, fructose 1.12%, 미확인당 1이 0.18%, 2가 0.12%로 합4계 2.79%를 나타냈다. pH는 익은 동아는 4.64, 육질은 4.94, 어린 동아의 속은 4.96, 육질은 5.40을 나타냈다. 유기산은 익은 동아 육질에는 citric acid 0.409, malic acid 0.084, succnic acid 0.048%, 속에는 citric acid 0.648, malic acid 0.127, succinic acid 0.057%, 어린 동아 육질에는 citric acid 0.028, malic acid 0.219, succinic acid 0.298%, 속에는 citric acid 0.039, malic acid 0.360, succinic acid 0.224% 들어 있다. Fumaric acid는 미미하다. 총량은 익은 동아 속이 0.833, 어린 동아속 0.624, 어린 동아 육질 0.546, 익은 동아 육질 0.541이었다. 여드름균(Propionibacterium acnes)에 대한 항균력은 대조군이 9(Ø, cm)인데 반해, 비열처리 동아즙은 2.6, 열처리 동아즙은 2.5, 1/5 농축한 것은 1.9, 1/10 농축한 것은 2.5, 동결건조한 것은 2.3을 나타냈다. 멜라닌 생성 억제력은 0.01%에서 대조군이 29 ㎕/ml인데 반해 열처리 동아즙은 15 ㎕/ml을 나타냈고, 비열처리 동아즙은 이보다 약간 높았다. 1/5 농축한 것은 24 ㎕/ml, 1/10 농축한 것은 23 ㎕/ml, 동결건조한 것은 19 ㎕/ml를 나타냈다. 이들 결과에 따라 동아즙을 30% 가하여 나리싱크림과 밀크로숀을 조제하였다. Lyophilizate of immatured wax gourd extract was 3.1%, matured wax gourd extract was 1.0%, and its main ingredient was sugar, which accounts for 89.7% in total residue. In matured wax gourd, pectin contents was 4.1 lmg/ml, and in immatured wax gourd 4.43mg/ml. In matured wax gourd sarcocarp, sugar contents was 0.1% of sucrose, 0.32% of glucose, 0.35% of glucose, 0.35% of fructose, the first unidentified sugar was 0.06% and the second was 0.04%, and all total 0.87%. In sarcocarp of immatured wax gourd, sucrose was 0.33%, glucose was 1.04%, frutcose was 1.12% and the first unidentified sugar 0.18%, and the second was 0.12%, which total 2.79%. In matured wax gourd core, pH was 4.64, sarcocarp 4.94, immatured wax gourd core 4.96, sarcocarp 5.40. According to the organic acid analysis, in sarcocarp of matured wax gourd, citric acid of 0.409 was contained, malic acid 0.084, succnic acid 0.048%, in matured wax gourd core, citric acid was 0.648, malic acid 0.127, succnic acid 0.058%, in immatured wax gourd, citric acid 0.023, malic acid 0.219, succinic acid 0.298%, in immutured wax gourd, citric acid was 0.039, malic acid 0.350, succinic 0.224%. Fumaric acid was trace in all cases. Total organic acid in matured wax gourd core was 0.833, immatured wax gourd core wax 0.624 and immatured wax gourd sarcocarp was 0.546, matured wax gourd sarcocarp was 0.541%. In inhibition rate to Propionibacterium acnes, control was 9 (Ø, cm) was gourd that was not heated was 2.6 and wax gourd which was heated was 2.5, concentrated by 1/5 was 1.9, wax gourd by 1/10 was 2.5, freezing dry was 2.3. Wax gourd which not heated on producing melanin in B-16 melanoma cell, the melaning forming unit was 15㎕/ml in addition of 0.01%, while that as a control was 29 ㎕/ml. The unit from heated was gourd shows little lower value than that heated. The concentrate by 1/5 was 24 ㎕/ml. The extract by 1/10 was 23 ㎕/ml, freezing dry was 19 ㎕/ml. Milk lotion and nursing cream were made with the addition of 30% was gourd according to the above results.

동아홍삼식초에 관한 연구-1

안용근,김승겸,신철승 한국식품영양학회 2001 韓國食品營養學會誌 Vol.14 No.1

현미 7.5%, 엿기름 1.5%, 홍삼 3%. 에탄올 6%를 재료로 동아를 7.5% 가한 것과 가하지 않은 것을 Acetobacter aceti 3281를 가해 25℃에서 150일간 초발효시켰다. 그 결과, 동아를 가하지 않은 식초는 총당3.3%, 환원당 1.5%, 단백질 11.S/280nm. 아미노산 2.7 μM/ml, 에탄을 0.5%, pH 3.0, 산도 4.59%, 유기산 함량5.2%를 나타냈다. 동아를 7.5%더 가해 만든 식초는 총당 2.3%, 환원당 1.1%. 단백질 10.8/280nm, 아미노산 2.1 μM/ml, 에탄올 1.2%, pH 3.1, 산도 4.61%, 유기산 함량 4.9%를 나타냈다. 5점만점 기호도 테스트에서 홍삼 식초는 3.86, 홍삼-동아 식초는 3.66을 나타냈다. The 7.5% wax gourd-added mash composed of 7.5% brown rice, 1.5% malt, 3% red ginseng and 6% ethanol solution, and mash which 7.5% wax gourd was not added were fermented as vinegar and produced acetic acid, with the use of Acetobacter aceti 3281, at 25℃ for 150 days. As the result, vinegar of no added-wax gourd was shown containing 3.3 % total sugar, 1.5% reducing sugar, 11.5 absorbance at 280nm, 2.7μM/ml amino acid, and 0.5 % ethanol, 3.0 pH, 4.59% acidity, 5.2% organic acid. The 7.5% wax gourd-added vinegar showed 2.3% of total sugar, 1.1% reducing sugar, 10.8 absorbance at 280nm, 2.1 μM/ml amino acid, 1.2% ethanol, 3.1 pH, 4.61% acidity, 4.9% organic acid. In preference test of 5-points in full, red ginseng vinegar showed 3.86, and wax gourd-red ginseng vinegar 3.66.

한국산 대추 및 대추음료의 당에 관한 연구

안용근,김승겸,신철승 한국식품영양학회 1997 韓國食品營養學會誌 Vol.10 No.3

한국산 대추를 4℃에서 24시간 침지하여 마쇄하고, 30분 동안 끓인 다음 여과 농축하여 당을 분석하였다. 대추는 씨뺀 무수건조 과육을 기준으로 수크로오스 25%, 프룩토오스 21.2%, 글루코오스 20.7%, 합계 66.9%, H사는 수크로오스 6.9%, 프룩토오스 2.1%, 글루코오스 2.4%, 합계 11.4%, V사는 수크로오스 5.9%, 프룩토오스 2.2%, 글루코오스 2.4%, 합계 10.5%의 당이 분석되었다. Invertase 처리로 수크로오스는 프룩토오스와 글루코오스로 완전히 가수분해되었다. 기타 다른 소당은 함유하지 않았다. 에탄올 침전으로 분리한 겔상의 다당은 대추의 경우 0.063%, V사 대추음료의 경우 0.0045% H사 대추음료의 경우 0.01%를 함유하였고, ^1H-NMR 분석 및 카르바졸 분석 결과 펙틴으로 확인되었다. 대추펙틴에 함유된 갈락투론산은 61%, V사 음료의 펙틴은 58%, H사 음료의 펙틴은 55%였다. Sugars in Korean jujube fruit and jujube fruit drinks were studied. The sugars in Korean jujube fruit were extracted by boiling with water for 30min and stirring for 1 hour at 70℃ after soaking in the water for 24 hours at 4℃ followed by crushing. Korean jujube fruit was found to contain 25% of sucrose, 21.2% of fructose and 20.7% of glucose. Korean jujube fruit drinks of V company and H company were found sugar composition of 5.9% and 6.9% of sucrose, 2.2% and 2.1% of fructose and 2.4% and 2.4% of glucose, respectively. No other mono- and oligosaccharides were detected in the test of TLC and HPLC. A viscous material in jujube fruit and jujube fruit drinks was separated by ethanol fractionation, and identified as pectin by ^1H-NMR and carbazole analysis. Pectin of Korean jujube fruit, jujube drink of V company and jujube drink of H company was found to contain 61, 58 and 55% of galacturonic acid, respectively.

구기자술의 저장에 따른 성분변화

최성현,이미현,신철승,성창근,오만진,김찬조,Choi, Seong-Hyun,Lee, Mi-Hyun,Shin, Cheol-Seung,Sung, Chang-Keun,Oh, Man-Jin,Kim, Chan-Jo 한국응용생명화학회 1996 Applied Biological Chemistry (Appl Biol Chem) Vol.44 No.3

한방에서 강장과 보간 등에 효과가 있는 것으로 알려진 구기자를 원료로 술을 양조하여 그 일반성분, 유기산, 메탄올, ester, 휴젤유 및 $SO_2$ 등을 조사하였고, $20^{\circ}C$와$30^{\circ}C$에서 20일 저장하면서 위의 성분분석과 관능 검사를 하였다. 보당형 구기자술 중의 유기산량은 젖산, 능금산, 주석산 및 초산 등이 주를 이루었으며 ester 및 휴젤유는 각각 $4.0{\sim}5.0\;mg%$와 $12{\sim}30\;mg%$ 그리고 methanol은 $25{\sim}27\;mg%$이었다. 약주형 구기자술의 ester 및 휴젤유는 보당형보다 많았다. 한편, 보당형 및 약주형 구기자술의 주질에 미치는 저장온도는 $30^{\circ}C$보다 $20^{\circ}C$가 좋았으며 살균 처리법은 $SO_2$ 100 ppm 첨가 또는 $60^{\circ}C/30$분의 처리가 좋았다. Fruit of Lycium chinense Miller was known to Korean as traditional medicine that has effective components for strengtherning function of human body, especially liver. To study characteristics of the wine and Yakju made by fruit Lycium chinense Miller, general components such as organic acid, methanol, ester, fusel oil and $SO_2$ were analyzed after storing them for 10 and 20 days at $20^{\circ}C\;and\;30^{\circ}C$, respectively. Organic acid contents of the wine were mainly lactic, malic, tartaric and acetic acid. Ester and fusel oil contents of the wine were $4.0{\sim}5.0\;mg%$ and $12{\sim}30\;mg%$, respectively, and the values were smaller than those of the Yakju. Methanol content of the wine was $25{\sim}27\;mg%$. Storage temperature in terms of the quality of the wine and Yakju was better in $20^{\circ}C\;than\;30^{\circ}C$. Treatment of the wine and Yakju either by adding 100 ppm of $SO_2$ or heating at $60^{\circ}C$ for 30 min was better in quality than control for storage.