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갑각류부산물을 이용한 키틴의 제조 및 이용에 관한 연구 2. 키토산필름포장이 반염건(半鹽乾) 전갱이의 가공 및 저장 중 품질에 미치는 효과
안창범,이응호,AHN Chang-Bum,LEE Eung-Ho 한국수산과학회 1992 한국수산과학회지 Vol.25 No.1
폐기되고 있는 꽂게껍질로 만든 키토산필름의 포장에 의한 반염건전갱이제품의 제조 및 저장중품질유지에 미치는 영향에 대해 실험하였다. 대조제품과 키토산필름포장제품의 수분함량은 각각 $60.6\%,\;65.0\%$로서 키토산필름포장제품의 수분함량이 $4.4\%$ 높았다. 저장중 pH, 휘발성염기질소 및 아미노질소의 증가폭은 키토산필름포장제품이 적었다. 생균수는 저장초기에 약간 감소하다가 그 이후로 계속 증가하여 대조제품은 14일째에 $8.0\times10^5/g$이었으나 키토산필름포장제품은 저장 20일째에도 $7.0\times10^5/g$이었다. TMAO는 저장중 감소하고 TMA는 증가하는 경향이었고 그 증감의 폭은 키토산필름포장제품이 적었다. TBA값과 과산화물값은 저장중 증가하다가 저장 14일 이후로 감소하였고 증가폭은 키토산필름포장제품이 적었다. 관능검사결과 저장 14일째에 대조제품은 키토산필름포장제품에 비해 현저히 품질이 떨어졌고 키토산필름포장제품은 저장 14일째에도 식용가능하였다. 이화학적 및 관능적평가로 미루어 보아 키토산필름포장 제품은 대조제품에 비해 품질유지면에서 우수하다는 결론을 얻었다. The preservative effect of chitosan film packing on quality of lightly-salted and dried horse mackerel was studied. In preparation of chitosan film, blue crab shell chitosan was dissolved in dilute acetic acid$(1.0\%,\;v/v)$, filtered, and spreaded on plastic plate and dried at $50\pm2^{\circ}C$. The chitosan film thus obtained was neutralized with 1.0N NaOH for 2 hrs and dried at room temperature after washing several times with distilled water. The lightly-salted and dried horse mackerel product was prepared by drying for 4 hrs at $40\pm2^{\circ}C$ in hot air dryer after packing with the chitosan film. During storage at $5.0\pm0.5^{\circ}C$, moisture content of the product was higher than that of the reference, but contents of VBN(volatile basic nitrogen) , amino nitrogen, and TMA of the product on dry basis were lower than those of the reference. Viable cell count, TBA value, and peroxide value of the product were also lower than those of the reference. Judging from the result of sensory evaluation, the chitosan film packing in the storage of lightly-salted and dried horse mackerel was remarkably elongated shelf-life of the product. From the results of chemical and sensory evaluation, it was concluded that chitosan film packing was an effective method for retaining the quality of lightly-salted and dried horse mackerel.
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안창범,김치영,박호종,오승준 대한자기공명의과학회 2005 Investigative Magnetic Resonance Imaging Vol.9 No.1
목적 : 기존의 시각 자극과 관련한 뇌기능 연구가 일반적인 이차원 시각 자극을 이용한 데 반하여 본 논문에서는 삼차원 스트레오스코픽 비젼에 의한 시각 자극을 이용한 뇌기능 영상 연구를 수행하였다. 본 연구를 통하여 삼차원 시각처리와 관련한 뇌의 기능 영역 및 특징을 이차원 시각 자극 결과와 비교 검토하였다. 대상 및 방법 : Anaglyph(이차원 그림을 칼라 코딩한 후 왼쪽과 오른쪽에 서로 다른 색깔의 렌즈를 사용하여 스트레오스코픽 비젼을 구현)를 이용하여 삼차원 시각 자극을 주었으며, 이와 비교를 위하여 동일한 영상으로 이차원 시각 자극을 구현하였다. 건강한 volunteer들에 대하여 삼차원 및 이차원 시각 자극에 대한 뇌기능 영상을 3.0 Tesla MRI 시스템에서 얻었다. 결과 : 삼차원 시각 자극에 의하여 활성화된 뇌의 영역은 이차원 시각 자극과 동일하게 후두엽으로 나타났으며, 삼차원 시각 자극에 의한 활성영역이 이차원 시각 자극에 의한 영역 보다 약 18% 더 넓게 나타났다. 결론 : 사람은 양 눈을 사용하여 삼차원 물체를 인식한다. 삼차원 물체 인식은 스테레오스코픽 비젼에 기인하는데, anaglyph 를 이용하여 삼차원 시각 자극에 대한 뇌기능 영상을 3.0 Tesla MRI 시스템에서 수행하였다. 삼차원 시각 자극에 의하여 활성화된 뇌의 영역은 이차원 시각자극과 동일하게 후두엽으로 나타났으나, 활성영역이 이차원 자극에 비하여 약 18% 더 넓게 나타났다. 이것은 삼차원 영상 처리가 이차원 영상 처리에 비하여 왼쪽 영상과 오른쪽 영상의 차이에서 거리 정보를 추출하는 삼차원 시각 처리 기능이 추가됨에 따라 뇌의 처리 영역이 넓 어진 것으로 판단된다. 이러한 삼차원 시각 자극 뇌기능 영상은 가상현실이나 3-D 디스플레이, 3-D 멀티미디어 콘텐츠 연구 등 다양한 분야에 활용될 수 있을 것으로 기대한다.
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안창범 전남대학교 수산과학연구소 2003 수산과학연구소논문집 Vol.12 No.-
The major components of processing discards of seafoods incIude edible portions such as tongue, cheeks, stomach and liver from fish, proteins from residual flesh, fish skin, chitinous materials, carotenoid pigments, flavorants, gut enzymes, and anti-freeze proteins from blood of cold-temperature fish. The potential utilization of each of these ingredients in a variety of applications has been the focus of attention in recent years. Preparation of protein concentrates and hydrolysates as well as surimi from residual flesh remaining on fish frames after filleting has received increasing attention in recent years. MeanwhiIe, isolation of anti-freeze proteins from blood plasma of fish in cold waters has been important both for production of transgenic fish and for extending the shelf-life of human organs intended for transplant purposes. Cold-temperature 얹zymes from gastrointestinal tracts of fish may serve as processing aids in the food industry. In addition, chitosan derivatives have been used for a v값iety of applications. There are over 200 current and potential applications of chitinous materials in biotechnology, food processing, agriculture, pharmacy, medicine and natural environment preseπation. Furthermore, utilization of carotenoid and carotenoprotein extracts, prepared from shellfish processing discards, in aquaculture feed formulations intended for pigmentation of salmonids has been reported. Possible recoveη of flavorants from shellfish processing discards or from cook water has been a야empted. In addition, marine lipids, prepared from fish liver or as a by-product in fish meal production, have been used as a source of omega-3 fatty acids for pharmaceutical and food applications.
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안창범,이상주,이장천,Jean Pierre J. Fossion,Antonio Sant’Ana 사단법인약침학회 2011 Journal of Acupuncture & Meridian Studies Vol.4 No.1
Traditional acupuncture (TA) and ear acupuncture (EA) are used for treatment of headache, trigeminal neuralgia, and retro-auricular pain. The purpose of this study is to develop effective treatment using combined acupuncture (CA) which consists of TA and EA and to set clinical protocols for future trials. Participants were divided into TA (n = 15) control and CA (n = 34) experimental groups. Obligatory points among Korean Five Element Acupuncture and optional individual points along with symptom points were used in the TA group. The CA group was exposed to ear points of Fossion and TA. Acupuncture treatment consisted of six mandatory sessions per patient over 3 weeks and extended to 12 sessions. Pain was assessed using the visual analogue scale. We compared TA to CA and researched their relevant publications. No significant difference was observed between the two groups (p = 0.968) which showed painalleviating tendency. Pain alleviation was significantly different after the fifth and sixth sessions (p = 0.021, p = 0.025), with headache being the most significantly relieved (F = 4.399, p = 0.018) among the diseases. When assessing pain intensity, both the Headache Impact Test and the Migraine Disability Assessment Scale should be adopted for headache and the fractal electroencephalography method be used in pain diseases. In the future, studies should consist of TA, EA, and CA groups; each group having 20 patients. Treatment number should to be no less than 10 sessions. Korean Five Element Acupuncture should be a compulsory inclusion along with individual points being optional inclusion in TA. EA could be selected from Nogier, Fossion and so forth. In conclusion, acupuncture treatment, whether TA or CA, showed pain alleviation in headache, trigeminal neuralgia, and retro-auricular pain, but no significant difference was seen between groups. Prospective, well-controlled, and relevant protocols using multimodal strategies to define the role of TA, EA, and CA are needed.
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글루텐 유도 장세포의 염증반응 및 산화적 손상에 대한 감태 열수 추출물의 효능 평가
안창범,Han Eui Jeong,신은지,Han Hee-Jin,안긴내 한국키틴키토산학회 2022 한국키틴키토산학회지 Vol.27 No.2
The purpose of this study was to investigate the inhibitory activities of a hot water extract from Ecklonia cava (ECH) against inflammation and oxidative damages in gluten-stimulated Caco-2 cells, a human colon epithelial cell. ECH improved the cell viability by reducing the generation of the intracellular reactive oxygen species (ROS) and the formation of apoptotic body in gluten stimulated Caco-2 cells. Also, ECH effectively decreased the mRNA expression level of cytokines such as interleukin (IL)-1β, IL-4, IL-8 and tumor necrosis factor (TNF)-α incresed by gluten stimulation in Caco-2 cells. In addition, ECH down-regulated the protein expression of pro apoptotic molecules, Bax, p53 and cleaved PARP, wherase up-regulated thoes of anti apoptotic molecule, Bcl-2 in gluten-stimulated Caco-2 cells. Moreover, ECH effectively suppressed the nuclear factor (NF)κB activation by regulating the phosphorylation of NFκB p65 and IκB-α in cytosol as well as the translocation of cytoplasmic NFκB p65 into the nucleus. Taken together, these results suggest that ECH may be a natural material with beneficial potentials for the improvement of inflammation and oxidative damages induced by gluten stimulation.
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