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최귀헌,김창한 한국축산식품학회 2002 한국축산식품학회지 Vol.22 No.4
This study was carried out to investigate the anticancer effect of extacts from sulfur fed duck carcass. Growth inhibition of cancer cell lines was measured by MTT assay. Eleven cancer cell lines, such as Calu-3(human lung carcinoma), SK-MES-1(human lung carcinoma), HL60(human leukemia), KB(human eprdermoid of mouth carcinoma), Farrow(human melanoma), HEP-2(human larynx carcinoma), SNU-1(human stomach carcinoma), K-562 (human leukemia), WiDr(human colom carcinoma), P388(mouse leukemia) and 3LL(mouse lung carcinoma) showed the growth inhibition higher than 50%, but those, such as SF-188(human brain carcinoma), A-549(human lung carcinoma) and HEC-1B(human uterus carinoma) showed the growth inhibition lower than 50% in the extract of sultur fed duck carcass at the concentraion of 10 ㎎/mL. The sulfur fed duck carcass extract had better growth inhibition than the normal counterpart aginst various cancer cell lines at the concentraion of 10 ㎎/mL. When the effect of growth inhibition of an effluent by different concentrations of methyl alcohol(25, 50, 75 and 100%) tested on Diaion HP-20 column chromatography, an effluent by concentration of 100% methyl alcohol showed the most strong effect of growth inhibition against HEP-2(human larynx carcinoma).
BF-7 강화 우유의 뇌기능보호 효과 및 물리화학적 특성
최귀헌,조미나,문선희,임성민,정아람,윤여창,백현동,Choi, Gooi-Hun,Jo, Mi-Na,Moon, Sun-Hee,Lim, Sung-Min,Jung, A-Ram,Yoon, Yoh-Chang,Paik, Hyun-Dong Korean Society for Food Science of Animal Resource 2008 한국축산식품학회지 Vol.28 No.4
The impact of storage on the neuroprotective effects against $A\beta$-induced cell death and physicochemical characteristics of milk fortified with BF-7 were investigated. The BF-7 milk exerted protection of neuronal cells SK-N-SH from amyloid beta ($A\beta$)-induced neuronal stress. Our results showed that incubation of the cell with pretreated BF-7 milk, significantly attenuated apoptotic stress by $A\beta$, considered in cell morphology and nucleus shape. The general compositions were maintained consistently in BF-7 fortified milk (BF-7 milk). The BF-7 did not make any disturbance on pH and titratable acidity. The color change was not detected, either. Also, any microorganism had not been detected with more than 7 days storage at $4^{\circ}C$. In sensory evaluation study. the average scores of each sensory attribute were quite similar with plain milk. In conclusion, our results strongly indicate that BF-7 characteristics are quite adequate to be included in milk and BF-7 milk is still working well on neuro-protection, result in enforcing our brain and delaying neurodegeneration.
최귀헌,이장현,조미나,윤여창,백현동,Choi, Gooi-Hun,Lee, Jang-Hyun,Jo, Mi-Na,Yoon, Yo-Chang,Paik, Hyun-Dong Korean Society for Food Science of Animal Resource 2008 한국축산식품학회지 Vol.28 No.1
The cell growth and antioxidant activity of Bacillus polyfermenticus SCD were studied in tryptic soy broth (TSB) medium and whey protein concentrate (WPC)-based medium. Overall, higher lactose contents in WPC-35 medium (up to 2.0%), and longer culture times correlated with greater cell viability. In WPC-35 medium with 1.5% and 2.0% lactose, the cell growth of B. polyfermenticus SCD was similar to growth in TSB medium. The 1,1-diphenyl-2-picyrylhydrazyl (DPPH) radical scavenging activity of culture supernatant of B. polyfermenticus SCD in WPC-35 medium was measured to assess antioxidant activity. The antioxidant activity increased up to 32 hr of culture, reaching a maximum of 75.57% DPPH radical scavenging activity. The antioxidant activity seemed to follow the typical kinetics of primary metabolite synthesis. The antioxidant activity of B. polyfermenticus SCD supernatant in WPC-35 medium was more effective and stable than supernatant from TSB medium. These results suggest that WPC-35 medium is effective for the production of antioxidant by B. polyfermenticus SCD.
Effects of Crude Proteases Extracted from Bacillus polyfermenticus on Tenderizing Pork Meat
김진만,최윤상,최지훈,최귀헌,이장현,백현동,김천제 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.4
The purpose of this study was to examine the effect of a crude protease from Bacillus polyfermenticus on tenderizing pork meat. A B. polyfermenticus protease was characterized, and pork loin samples were treated in solutions containing different enzymes (papain and proteases from Aspergillus oryzae and B. polyfermenticus) and stored for 24, 72, or 168 h at 4oC. Each treated sample was subjected to a quality assessment. B. polyfermenticus protease activity was lower than that for other enzymes tested, although it easily hydrolyzed the meat protein. The optimum temperature and pH for the activity of this protease were 50oC and pH 7.0. The meat tenderizing activity of the protease from A. oryzae was higher than that of papain and the B. polyfermenticus protease. The fragmentation index of the enzyme-treated with the B. polyfermenticus protease was higher than that of the control. A sensory evaluation was not different between meat treated with proteases, but the overall tenderness of enzyme-treated meats was higher than that of the controls. Therefore, the B. polyfermenticus protease,papain, and the A. oryzae protease appear to be suitable for use as meat tenderizers.