국내분리 유아 로타바이러스의 혈청형과 염기서열 분석

차광종(Gwang Jong Cha),송진욱(Jin Wook Song),조홍찬(Hong Chan Jo),김용휘(Yong Hwi Kim),유대열(Dae Yeol Yoo),이중복(Joong Bok Lee),이종기(Jong Gee Lee),유제현(Je Hyun Yoo),Taniguchi Koki 대한바이러스학회 1999 Journal of Bacteriology and Virology Vol.29 No.2

Rotaviruses belong to Reoviridae causes diarrhea in human beings as well as domestic animals. This study was conducted to see what type of human rotaviruses are distributed in Seoul and Kyung-gi province. Twenty two of 81 patients showed rotavirus positive with diagnostic kit and RNA electropherosis. We isolated all of rotaviruses from the patients. Electropherotypes of 22 isolates showed 4:2:3:2 pattern whereas those migration patterns were long type. All of those isolates belonged to group A. Twenty out of 22 isolates reacted with monoclonal antibodies specific to G1, P1A and subgroup II, whereas rest of them, A-29 and K-30 reacted with subgroup I specific monoclonal antibody. The nucleotide sequence of an isolate K-21 showed 98-100% and 90-96% homologies with those of Wa and KU strain, respectively.

락토페린이 국내분리 유아 로타바이러스의 MA 104세포 감염에 미치는 영향

차광종(Gwang Jong Cha),유대열(Dae Yeol Yoo),이종기(Jong Gee Lee),유제현(Je Hyun Yoo) 대한바이러스학회 1999 Journal of Bacteriology and Virology Vol.29 No.2

It has long been known that lactoferrin prevents human beings from infection of virus. To prove this activity of lactoferrin, we evaluated the activities of different lactoferrins to an isolate human rotavirus K-21. Bovine lactoferrin inhibited infection of K-21 to MA-104 cell at the concentration of 25.9 ㎛ whereas bovine hydrolysed lactoferrin prevented rotavirus infection at 103.8 ㎛. However human lactoferrin prevented infection of K-21 at the concentration of 217.5 ㎛. These data suggested that lactoferrin activity may be unaffected by the intestinal digestive enzymes and bovine lactoferrin is more active than human lactoferrin with respect to prevention of rotavirus infection.

Mozzarella Cheese의 무기질 함량에 관한 연구

차광종 ( Gwang Jong Cha ),연제한 ( Je Han Yeon ),유제현 ( Je Hyeon Yu ) 한국유가공기술과학회 1996 Journal of Dairy Science and Biotechnology (JMSB) Vol.14 No.2

본 실험은 국내에서 생산, 판매되고 있는 5개사의 Mozzarella cheese 25개 제품을 구입 하여 일반 성분과 Ca, P, Mg, Na, K, Fe 등의 무기물을 분석, 비교하므로서 국산Mozzarella cheese의 품질을 검토하기 위하여 실시하였으며 그 결과는 다음과 같다. Mozzarella cheese의 평균 일반 조성은 수분 49.01%, 지방 22.54%, FiDM 44.16%, 단백질 24.36%, 회분 2.55%였으며 PH는 5.29였다. Mozzarella cheese의 평균 무기물 함량은 Ca 696.44mg, P 466.31mg, Mg 22.08mg, Na 310.8mg, K 82.84mg, Fe 0.36mg이었다. Ca, P, Mg 등은 C사 제품이 797.41mg, 536.61mg, 25.54mg으로 가장 높았고, Na은 A사 제품이 450.83mg으로 가장 높았으며, K, Fe 등은 B사제품이 98.92mg, 0.51mg으로 가장 높게 나타났다. 그리고 Ca, P의 비율은 1.5: 1로 적절한 수준을 유지했고, Mozzarella cheese 645g에는 Ca, P, Na 등의 무기물 1일 권장량이 충분히 함유된 것으로 나타났다. This experiment was carried out to find general composition and mineral contents such as Ca, P, Mg, Na, K and Fe of domestic commercials Mozzarella cheese. Twenty-five products of 5 company were analyzed. The results obtaied were as fellow: The average contents of moisture, fat, fat in dry matter, protein and ash in Mozzarella cheese were 49.01, 22.54, 44.16, 24.36 and 2.55%, respectively and average pH was 5.29. The average contents of Ca, P, Mg, Na, K and Fe were 696.44, 466.31, 22.08, 310.8, 82.84 and 0.36mg, respectively. Among products, product C was highest in levels of Ca, P and Mg, which were 797.4, 536.6 and 25.5mg, respectively, Na was highest for product A which contained 450.8mg. K and Fe were highest for product B which contained 98.9 and 0.51mg, respectively. Generally, the ratio of Ca to P was 1.5 : 1 and within the proper range. It was found that 645g of Mozzarella cheese was able to fully meet the daily recommendation of minerals including Ca, P and Na.

Enzyme의 처리에 의한 Cheese Base의 숙성중 Casein의 변화

이강익 ( Gang Ik Lee ),차광종 ( Gwang Jong Cha ),유제현 ( Je Hyeon Yu ) 한국유가공기술과학회 1996 Journal of Dairy Science and Biotechnology (JMSB) Vol.14 No.2

본 연구는 UF에 의한 cheese base제조과정 중 calf rennet 과 대용효소인 porcine pepsin을 각각 단독, 또는 1:1로 혼합첨가하여 cheese base를 제조한 후, HPLC와 전기영동을 이 용하여 casein의 변화를 관찰하기 위여 실시하였으며 얻어진 결과는 다음과 같다. HPLC를 이용, Superose 12 column에 의하여cheese casein을 gel filtration한 결과, Cheddar cheese는 제조직후 5개의 분획이었던 것이 6개월 숙성후 8개의 분획으로 분별되었으며, 효소처리하지 않은 대조구 cheese base는 8주 숙성중 4개의 분획으로 분별되어 분획수의 큰 변동은 없었고, calf rennet 단독처리구는 4개에서 5개로, 1:1혼합효소처리구(calf rennet: porcine pepsin)는 4개에서 7개로, porcine pepsin 단독처리구는 4개에서 8개로 각각 분별되어 porcine pepsin이 혼합됨에 따라 casein의 분해 정도가 높았다. 효소처리하여 8주간 숙성시킨 cheese base의 casein을 전기영동한 결과, as1-casein의 경우, calf rennet 단독처리구는 3개의 band로 분리되었고, 1:1혼합효소처리구(calf rennet:porcine pepsin)와 Porcine pepsin 단독처리구는 5개의 band로 분리되었으며, 대조구는 1개의 major band와 2개의 minor band를 나타내었다. B-casein은 porcine pepsin의 첨가비율이 증가할수록 그 농도는 감소하였고, y1, y2-casein으로 추정되는 band는 상대적으로 증가함을 나타내었다. 또한 para-k-casein은 대조구를 제외하고 calf rennet, porcine pepsin단독처리구, 1:1혼합효소처리구에서 분리되었다. This experiment was carried out to investigate the changes of casein of cheese base treated with substitute enzyme during ripening. The cheese base without enzyme treatment(control, D)and cheese base treated with only calf rennet(A), cheese base treated with mixed enzyme(calf rennet :porcine pepsin 1:1, B), cheese base treated with only porcine pepsin(C) were manufactured. The changes of casein were analyzed by means of HPLC and electrophoresis as experimental parameters during ripening. Gel filtration(HPLC) of casein by Superose 12 column in Cheddar cheese showed 5 fractions immediately after manufacturing and 8 fractions after six months ripening. Though D showed no difference in number of fraction(4 fraction) during 8 weeks ripening, A, B, C have represented the change of fraction number 4 to 5, 4 to 7, 4 to 8, respectively. As the mixing ratio of porcine pepsin increased, higher degradability of casein appeared. After 8 weeks ripening, electrophoresis of casein in cheese base showed three bands as an as1-casein from A and five bands from B, C. In case of D one major band and two minor bands were appeared as an as1-casein. As the additional level of porcine pepsin increased the concentration of B-casein band decreased. however, that of y1 y2-casein band increased and para- -casein band appeared from A, B, C, except D.

국산자연 Cheese의 숙성기간에 따른 휘발성유이지방산(揮發性遊離脂肪酸)에 관한 연구

유제현,지의상,차광종 한국낙농학회 1983 韓國酪農學會誌 Vol.5 No.2

本 實驗은 國內에서 生産되고 있는 natural cheese를 熟成期間 15日 간격으로 試料를 採取하여 pH, 總揮發酸量 및 GLC에 의한 揮發性遊離脂 肪酸을 分析, 比較하여 熟成期間에 따른 風味成分의 變化를 觀察함으로써 cheese 風味改善의 基礎的 資料를 마련하기 위해 實施하였으며 그 結果를 要約하면 다음과 같다. 1. pH는 熟成初期에는 6.2이었으나 15일 以後부터 90일까지는 5.0으로 거의 일정하게 維持하였다. 2. 熟成 0, 15, 30, 45, 60, 75, 90일의 總揮發酸量은 시료 100g당 各各 6.45±0.08㎖, 7.98±0.68㎖, 9.48±0.11㎖, 10.30±0.26㎖, 10.03±0.36㎖, 10.76±0.55㎖, 10.97±0.58㎖로 나타났는데 熟成期間동안 대체적으로 增加함을 알 수 있었다. 3. GLC에 의한 揮性叢離賠防酸 含量에서는 acetic acid는 熟成初期에 22.92%로 比較的 적은 量을 나타냈으나 15일 以後 급격히 增加하여 거의 半을 차지 하였으며 butyric acid는 熟成初期 31.56%로 가장 많은 量을 보였으나 그 以後 점차 減少하여 60일에 17.28%로 나타났다가 다시 增加 趨勢를 보였다. Caproic acid는 熟成初期 9.7%로 적은 量을 나타냈으나 그 以後 약간의 增加와 減少를 되풀이 했으며, caprylic acid는 熟成初期 0.1%로 가장 적게 나타났으나 그 後 30일까지 10.32%로 급격히 增加한 後 서서히 增加 傾向을 보였고, 나머지 物質은 微量으로서 거의 變化가 없었다. This experiment was carried out to get the informations of pH, total volatile fatty acid, and volatile free fatty acid in domestic natural cheese, and conducted comparision of the substances, and the changes of the tastes along the ripening period. The results obtained were summarized as follows: 1. pH, in the early period of ripening, was 6.2, however it was maintained at pH 5.0 after 15 days until 90 days. 2. The total volatile fatty acid contents during ripening after 0, 15, 30, 45, 60, 75, and 90 days were 6.45±0.08㎖, 7.98±0.68㎖, 9.48±0.11㎖, 10.30±0.26㎖, 10.03±0.36㎖, 10.76±0.55㎖, and 10.97±0.58㎖, and the increasing tendency was evidenced during the ripening period. 3. The acetic acid appeared in the early period during ripening 22.92% of the total, however, after 15 days it increased rapidly and amounted to almost the half of the total; while butyric acid was produced in large amounts (31.5% of the total) in its early ripening period, which tended to decrease gradually later until it reached to 17.28% by 60 days; and then it tended to increase. Caproic acid appeared in small annount (9.7% of total) in its early ripening period, however later it increased then decreased, and caprylic acid was produced in the least quantity (0.1%) in the early ripening period, however it rapidly increased up to 10.32% of the total after 30 days, and again increased gradually and the other and minor acids gave not much variation in the amount produced.