남해산 고사리의 이화학적 특성 및 항산화 활성

심혜진,황초롱,강재란,강민정,신정혜,Sim, Hye-Jin,Hwang, Cho-Rong,Kang, Jae-Ran,Kang, Min-Jung,Shin, Jung-Hye 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.3

In this study, we investigate the physicochemical characteristics of dried bracken (Pteridium aquilinum Kuhn) harvested in Namhae. The moisture, ash, crude protein and crude lipid content was $10.79{\pm}0.31%$, $6.16{\pm}0.04%$, $33.20{\pm}0.40%$ and $2.45{\pm}0.27%$, respectively. The total mineral (Ca, Fe, K, Mg, Na, Mn) content was $36720.1{\pm}495.7mg/kg$, with K being the highest at $31890.0{\pm}503.8mg/kg$. The total free amino acid content was 704.41 mg/100 g, the amount of methionine, citrulline and sarcosine being higher than the others. The water and 50% ethanol extracts from the dried bracken were evaluated for the total poly phenolic compound content, antioxidant activity and xanthine oxidase and ${\alpha}$-glucosidase inhibitory activity. The total polyphenol content in the 50% ethanol extract ($1574.86{\pm}18.31mg/100g$) was higher than in the water extract ($1240.24{\pm}16.32mg/100g$). The DPPH and ABT radical scavenging activity was increased according to the concentration of bracken extract, and the activity in the 50% ethanol extract was higher than in the water extract. In addition, the xanthine oxidase and ${\alpha}$-glucosidase inhibitory activity was also higher in the 50% ethanol extract than in the water extract. In conclusion, bracken has great antioxidative and antidiabetic effects and can be used as a preventive agent for oxidation and diabetes.

흑마늘의 첨가량을 달리한 식초의 품질특성

심혜진,서원택,최명효,김경화,신정혜,강민정,Sim, Hye Jin,Seo, Weon Taek,Choi, Myoung Hyo,Kim, Kyoung Hwa,Shin, Jung Hye,Kang, Min Jung 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.1

In this study, we aimed to develop functional vinegar with different levels of black garlic through two stages of fermentation. Black garlic vinegars were prepared from black garlic and water (w/w) mixed with 1:2 (BG3), 1:5 (BG6), 1:9 (BG9) and 1:11 (BG12), and adding the sugar by adjusting the soluble solids content to $14^{\circ}Brix$. The alcohol content of black garlic vinegar was 5.2-5.5% after 7 days of alcohol fermentation at $25^{\circ}C$. Acetic acid fermented was at $30^{\circ}C$ for 25 days and samples were taken at 3, 6, 9, 12, 15, 20 and 25 days. The pH of black garlic vinegar was not significantly different among the samples, but acidity was increased during fermentation. Total polyphenol contents showed irregular changes with the fermentation periods and were higher by black garlic content. At 25 days fermentation, total polyphenol contents were 18.96-56.56 mg/100 mL. Acetic acid content of black garlic vinegars was higher than other organic acids. S-allyl cysteine (SAC) contents of BG3 and BG6 were 13.03-14.54 and 1.69-2.20 mg/L, respectively. However SAC was not detected in BG9 and BG12. In 25 days fermented black garlic vinegar, the major mineral was K with a content ratio of 61-68% of total minerals. The DPPH and ABTS radical scavenging activity of 25 days fermented black garlic vinegar were stronger at higher black garlic content.

AI 신뢰성을 위한 XAI 기술 동향

심혜진 ( Hye-jin Sim ),최창우 ( Chang-woo Choi ),김호원 ( Ho-won Kim ) 한국정보처리학회 2022 한국정보처리학회 학술대회논문집 Vol.29 No.2

4차 산업 시대가 도래하며 인공지능이 비약적으로 발전함에 따라, 인공지능은 다양한 산업 분야에 도입되어 업무의 효율성을 높이고 인류 발전에 중요한 역할을 하고 있다. 그러나 사회 전반에 걸쳐 인공지능의 역할이 커질수록 인공지능의 오판단, 오작동으로 인한 문제 또한 크게 작용한다. 따라서 인공지능 모델의 판단, 행동에 대한 신뢰성을 확보하기 위해 XAI 기술의 중요성이 크게 대두되었다. 본 논문에서는 이러한 XAI 기술에 대한 동향을 조사, 분석한다.

제천시 노인복지시설 요양보호사의 식생활관리 인식과 행동 조사

김혜민 ( Hye Min Kim ),심혜진 ( Hye Jin Sim ),민성희 ( Sung Hee Min ) 한국식품조리과학회 2021 한국식품조리과학회지 Vol.37 No.4

Purpose: This study was conducted to examine the perception and behavior of caregivers in elderly welfare centers. Methods: A total of 84 caregivers performing dietary service at elderly welfare facilities answered this survey. The questionnaire focused on the general characteristics, status of meal services, nutritional knowledge, recognition and behavior of the caregivers. Results: Approximately 63.1% of the subjects were aware of lack of dietary therapy informations for the elderly. Dietary education experiences among caregivers affected the caregiver’s recognitions and behaviors. Recognition scores for ‘awareness of diet for geriatric diseases’, ‘check nutrition label, ingredients and food additives when purchasing foods’, and ‘reheat leftover before eating’ were higher in the dietary education experienced group. Moreover, the education experienced group’s correct answer ratio for nutritional knowledge was higher than that of the unexperienced group. Behavior scores for ‘serve various foods’, ‘exercise elderly to improve appetite’, ‘serve water enough’, ‘serve three times meals and snack exactly’, ‘not to serve greasy foods’, ‘search diet references for elderly’, ‘apply nutrition and hygiene knowledge’, and ‘use sepatate knives and cutting board when cutting meats and vegetables’ were higher in the education experienced group. Conclusion: Education experience has a significant impact on the perception and behavior of caregivers. Therefore, it is necessary to educate caregivers at elderly welfare facilities about dietary expertise.

흑마늘 추출액의 첨가 농도에 따른 간장의 품질특성 및 항산화 활성

최명효,강재란,강민정,심혜진,이창권,김경민,김동규,신정혜,Choi, Myoung Hyo,Kang, Jae Ran,Kang, Min Jung,Sim, Hye Jin,Lee, Chang Kwon,Kim, Gyoung Min,Kim, Dong Gyu,Shin, Jung Hye 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.2

Purpose: In order to develop soy sauce and increase its functionality, by adding black garlic extract. Methods: We compared quality characteristics and antioxidant activity of 20 days aging black garlic soy sauce from mixed manufacturers with raw soy sauce (commercial fermented soy sauce) and different ratio of black garlic extract (65 Brix, 0.3-5.0%). Results: The salt content of the black garlic extract (0.3-5.0%) added soy sauce were 12.35-12.77%. The pH was lowered to 4.99, and acidity was increased to 2.12%, depending on the increase in black garlic extract added ratio. The crude protein and total nitrogen contents were 6.23-6.62% and 1.10-1.16%, respectively, and content of amino form nitrogen was 0.52-0.53%, without significant differences between experimental groups. Contents of reducing sugar and free sugars (fructose and glucose) tended to be higher with higher mixing ratios of black garlic extract. Total phenolic compounds and flavonoids contents were significantly increased in the 3% and 5% black garlic extract addition group. At concentrations of 62.5, 125, 250, 500, 1,000 and $2,000{\mu}g/mL$, the DPPH and ABTS radical scavenging activity of the polysaccharides isolated from control soy sauce and 5% black garlic extract added soy sauce showed higher correlation with their concentration. Conclusion: These results, confirmed that the soy sauce produced by adding more than 3% of black garlic extract has high antioxidant activity.

반응표면분석을 이용한 청국장 제조시 마늘의 첨가조건 최적화

황초롱 ( Cho Rong Hwang ),심혜진 ( Hye Jin Sim ),김경민 ( Gyeong Min Kim ),조계만 ( Kye Man Cho ),김정환 ( Jeong Hwan Kim ),신정혜 ( Jung Hye Shin ) 한국식품조리과학회(구 한국조리과학회) 2013 한국식품조리과학회지 Vol.29 No.6

마늘을 이용한 청국장의 제조조건을 최적화 하고자 중심합성계획에 따라 마늘의 첨가량(X1), 마늘 열처리시간(X2) 및 청국장 발효시간(X3)을 독립변수로 하고, 점질물 생성량(Y1), 산도(Y2), 아미노태 질소량(Y3), γ-GTP(Y4) 및 ABTS 라디칼 소거능(Y5)을 종속변수로 하여 반응표면분석을 실시하였다. 점질물 생성량의 정상점은 최대점으로 실제변수인 마늘의 첨가량이 6.53%, 열처리 시간 6.81분, 청국장 발효시간 55.18시간에서 13.02%의 최적 값을 보였다. 산도는 청국장의 발효시간이 길어질수록 증가하였으며, 최소값인 0.50%를 나타내는 마늘 첨가량의 실제변수는 7.75%, 열처리 시간은 3.42분, 청국장 발효는 58.60시간이었다. 아미노태 질소 함량은 80.58∼158.82 mg% 범위였는데 정상점은 안장점으로 능선분석을 통해 얻어진 아미노태 질소의 최고값은 156.97 mg%였다. 이 때 마늘 첨가량 및 열처리 시간은 각각 6.21% 및 14.85분, 청국장 발효시간은 58.04시간이었다. γ-GTP 활성은 353.66mU/mL의 최대값을 가질 때, 마늘 첨가량, 마늘 열처리 시간 및 청국장 발효시간이 각각 5.73%, 6.99분, 57.96시간 이었다. ABTS 라디칼 소거능은 마늘 첨가량과 청국장 발효시간을 낮추고 마늘의 열처리 시간을 높이는 경우 76.43%의 최고값 얻을 수 있었는데, 이에 따른 실제변수의 마늘의 첨가량과 열처리시간은 각각 3.78% 및 14.28분과 청국장 발효시간은 57.99시간이었다. 이상의 결과를 종합하여 볼 때 마늘이 첨가된 청국장 제조를 위해 마늘은 불린 콩 무게 대비 3.78~7.75%로 첨가하되 3.42~14.85분의 범위에서 스팀가열한 후 사용하며, 55~59시간 정도 발효시키는 것이 적합하였다. This study was performed to determine the optimal composition of Cheonggukjang added with garlic. The experiment utilized a central composite design (CCD). The evaluation was carried out by means of response surface methodology (RSM), which included 18 experimental points with three independent variables : the content of the garlic (1.3∼9.7%, X1), the steaming time of garlic (0∼15.1 min, X2), and the fermentation time of Cheonggukjang (48.2∼71.8 h, X3). The viscous substance (Y1), acidity (Y2), amino-type nitrogen (Y3), γ-GTP activity (Y4) and ABTS radical scavenging activity (Y5). were assessed in four replicates with five dependent variables. The maximum content of the viscous substance was 13.02% at 6.53% (X1), 6.81 min (X2) and 55.18 h (X3). The acidity was increased when the fermentation time was longer, and the minimum acidity point was 0.50% at 7.75% (X1), 3.42 min (X2) and 58.60 h (X3), respectively. The content of the amino-type nitrogen at the experimental range studied was was 80.58∼158.82 mg%, and the stationary point was at saddle point. Using ridge analysis, the maximum point was 156.97 mg% at 6.21% (X1), 14.85 min (X2) and 58.04 h(X3). The optimum conditions of γ-GTP activity was 5.73% (X1), 6.99 min (X2) and 57.96 h(X3), respectively, at the maximum point was 353.66 mU/mL. The maximum point of ABTS radical scavenging activity was 76.43% at 3.78% (X1), 14.28 min (X2) and 57.99 h(X3) at the saddle point, when the garlic steaming time was longer.

클라이언트/서버 모델을 지원하기 위한 PC 기반 Békésy 청력검사시스템의 확장

송복득(Bok Deuk Song),강덕훈(Deok Hun Kang),심혜진(Hye Jin Sim),신범주(Bum Joo Shin),김진동(Jin Dong Kim),전계록(Gye Rok Jeon),왕수건(Soo-Geun Wang) 한국IT서비스학회 2011 한국IT서비스학회지 Vol.10 No.2

The Békésy audiometer is used to determine not only hearing threshold but also assumption of recruit phenomenon and cause of disease. However, current Békésy audiometer takes an operational model, so called face-to-face mode, in which model one audiometrist can assess only one subject at a time. As a result, the face-to-face model leads to high audiometrist’s labor cost and long waiting time when there exist many subjects. To improve such weakness, this paper extends PC based Békésy audiometer to support client/server model in which model one audiometrist enables to concurrently access several subjects. As providing capabilities such as real-time transfer of assessment result, video monitoring of subject and video chat, the same effect as face-to-face model but overcomes weakness of face-to-face model.

황마늘 추출물의 생리활성

강재란(Jae Ran Kang),황초롱(Cho Rong Hwang),심혜진(Hye Jin Sim),강민정(Min Jung Kang),강상태(Sang Tae Kang),신정혜(Jung Hye Shin) 한국식품영양과학회 2015 한국식품영양과학회지 Vol.44 No.7

본 연구에서는 새로이 개발한 마늘 가공품인 황마늘의 품질특성과 물, 30, 50, 70 및 100% 에탄올 추출물의 항산화, 미백, 항당뇨 및 항염증 활성을 검증하였다. 황마늘은 생마늘에 비해 alliin 함량은 차이가 없었으나, S-allyl cysteine (SAC)의 함량이 월등히 높아 2.6 mg/g이었다. 용매별 추출물을 제조하였을 때 alliin과 SAC 함량은 추출용매 중의 에탄올 비율이 높아질수록 더 증가하였다. 총 페놀 및 플라보노이드 화합물의 함량도 동일한 경향으로 100% 에탄올 추출물에서 가장 많이 함유된 것으로 분석되었다. DPPH 및 ABTS 라디칼 소거 활성은 100% 에탄올 추출물에서 가장 높았는데, 10 mg/mL로 농도를 동일하게 하여 추출물 간의 활성을 비교할 때 0~70% 에탄올 추출물의 경우 시료 간의 유의차가 없었으나 100% 에탄올 추출물에서는 각각 93.45%와 91.46%로 가장 높았다. 미백 및 항당뇨 효과를 확인하고자 tyrosinase 저해 활성과 α-glucosidase 저해 활성을 비교한 결과 추출용매에 따른 일정한 경향은 없었으며, 100% 에탄올 추출물의 활성이 각각 36.52%와 48.55%로 유의적으로 높았다. RAW 264.7 대식세포를 대상으로 항염증 효과를 확인한 결과 황마늘 추출물은 100 μg/mL 처리시 LPS에 의해 유도되는 염증 인자인 NO 및 cytokine의 생성을 효과적으로 저해하였다. 황마늘 추출물은 항산화, 미백, 항당뇨 및 항염증 활성을 가지고 있으며, 물 추출물보다는 에탄올 추출물에서 더 활성이 높은 것으로 확인되었고 흑마늘 못지않은 건강기능성 소재가 될 것으로 예상된다. This study investigated the quality characteristics and biological activities, such as antioxidant, whitening, anti-diabetes, and anti-inflammatory activities, of yellow garlic, by simplify processing time and manufacturing process compared with black garlic. Extracts were prepared various ratios of water and ethanol solvent [water : ethanol (v/v)= 100:0, 70:30, 50:50, 30:70, 0:100] from yellow garlic. Alliin content of yellow garlic showed no difference compared with fresh garlic, whereas S-allyl cysteine content of yellow garlic was higher than that of fresh garlic. Alliin content of yellow garlic extracts increased in an ethanol concentration-dependent manner. Total phenol and flavonoid contents were highest in 100% ethanol extract. DPPH and ABTS radical scavenging abilities did not show significant differences among 0∼70% ethanol extracts, whereas 100% ethanol extract showed the highest contents of 93.45% and 91.46%, respectively. Tyrosinase and α-glucosidase inhibitory activities were also highest in 100% ethanol extract, but did not show significant differences among the extract solvents. Water and ethanol extracts from yellow garlic showed anti-inflammatory effects by modulating production of NO and cytokines at a concentration of 100 μg/mL. We suggest that yellow garlic has antioxidant, whitening, anti-diabetes, and anti-inflammatory activities and can be used as a functional material similar to black garlic.

해양 암반 심층수를 응고제로 한 두부의 품질특성

화초롱 ( Cho Rong Hwang ),윤환식 ( Hwan Sik Yoon ),강민정 ( Min Jung Kang ),심혜진 ( Hye Jin Sim ),신정혜 ( Jung Hye Shin ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2013 한국식품저장유통학회지 Vol.20 No.5

Quality and sensory characteristics of tofu prepared with concentrated to 8 oBrix deep ground sea-like water (SW) were investigated to check the availability for coagulants. The tofu was coagulated with three kinds of commercially coagulant, such as MgCl2, CaSO4 and glucono-δ-lactone. Different amounts of SW and soybean milk were added: SW-20 g/L, SW-25 g/L and SW-30 g/L. The moisture content and pH were significantly lower in which preparation with glucono-δ-lactone coagulated tofu, and others has not significantly difference each other. The mineral contents in the coagulant influenced the mineral content of the tofu, which contained larger quantities of major minerals. However, the mineral content of the tofu was not affected of the mineral concentration in the coagulant. The L and b values of the tofu prepared with SW were not significantly different. The hardness of the tofu prepared with the commercial coagulants was significantly lower than that of the tofu produced with the SW. The sensory property was lower when the hardness was lower and higher. In conclusion, the quality characteristics of SW-prepared tofu were not significantly different from those of the tofu prepared with the commercial coagulants, but the texture and the taste of the SW-prepared tofu were excellent.

HPLC를 이용한 고추의 품종별 Capsaicin 및 Dihydrocapsaicin 성분의 함량 분석

맹주양;이용구;이숙재;정진아;나성희;김창원;심혜진 순천향대학교 기초과학연구소 2010 순천향자연과학연구 논문집 Vol.16 No.2

Five kinds of Korean red pepper-pinkish, perfect, cucumber, blue, and ground cherry-were used, respectively, to analyze the contents of Capsaicin and Dihydrocapsaicin. The comparative analysis was performed separately in the seed removed red pepper and the seed included red pepper by HPLC. Among the seed removed pepper, the results for the content of Capsaicin were shown as follows: ground cherry(2204.0ppm) > pinkish(1324.9ppm) > blue(906.7ppm) > cucumber (77.2ppm) > perfect(12.9ppm), and the results for the content of Dihydrocapsaicin were shown as follows: ground cherry (1004.8ppm) > pinkish(248.3ppm) > blue(165.7ppm) > cucumber(13.9ppm) > perfect(0.0ppm). Among the seed included red pepper, the results for the content of Capsaicin were shown as follows: ground cherry(2190.lppm) > pinkish(1324.4ppm) > blue (919.9ppm) > cucumber(79.5ppm) > perfect(11.7ppm), and the results for the content of Dihydrocapsaicin were shown as follows: ground cherry(1017.4ppm) > pinkish(270.6ppm) > blue(189.0ppm) > cucumber(39.4ppm) > perfect(0.0ppm). Overall results suggest that in the contents of Capsaicin and Dihydrocapsaicin, the seed removed pepper and the seed included red pepper both were decreased in the order of ground cherry > pinkish > blue > cucumber > perfect, and this order is proportional to the strength of hot taste of red pepper.