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가압가열 및 Microwave 처리가 쿠키의 품질에 미치는 영향
강보경(Bo-Kyeong Kang),김꽃봉우리(Koth-Bong-Woo-Ri Kim),정슬아(Seul-A Jung),김현지(Hyun-Ji Kim),정다현(Da-Hyun Jeong),박시우(Si-Woo Bark),최정수(Jung-Su Choi),최호덕(Ho-Duk Choi),안동현(Dong-Hyun Ahn) 한국식품영양과학회 2013 한국식품영양과학회지 Vol.42 No.7
박력분을 이용해 제조한 쿠키 반죽에 microwave, 가압가열, microwave 및 가압가열 병행 처리 후 오븐에 굽기 전후의 쿠키의 일반 특성과 품질에 미치는 영향을 알아보았다. 쿠키의 pH는 microwave 1분 처리한 경우 무처리구에 비해 약간 증가하였고, microwave 1분 처리 후 구운 경우와 가압가열 및 microwave 병행처리 후 구운 경우 감소함을 보였다. 수분 함량은 반죽에 가압가열 처리했을 경우 상당히 증가하였다. 쿠키의 색도 측정 결과 외부색에서 명도는 무처리구에 비해 모든 처리구에서 감소하였고, 적색도는 microwave 1분 처리한 경우를 제외하고 모든 처리구에서 무처리구에 비해 높은 값을 보였으며 황색도는 microwave 1분 후 구운 경우를 제외하고 무처리구에 비해 낮은 값을 보였다. 물성 측정 결과, 경도, 검성, 씹힘성, 전단력에서 가압가열 및 microwave 병행처리 후 구운 처리구가 가장 많은 증가를 보였다. 관능평가에서는 무처리구가 전체 항목에서 가장 높은 점수를 받았고, microwave 1분 처리 후 구운 경우가 무처리구와 유사한 기호도를 보임을 확인하였으며, 선행 연구에서 밀 gliadin의 항원성을 감소시키는데 효과가 좋았던 가압가열 및 microwave 병행처리구의 경우 색, 형태, 질감, 전체적 기호도에서 낮은 점수를 받았다. 따라서 가압가열 및 microwave 병행처리구에 대해 색, 형태, 질감, 전체적 기호도를 개선시킬 수 있는 대책을 마련한다면, 알레르기성이 저감화된 제품 개발에 적합할 것으로 사료된다. This study was conducted in order to determine the effect of autoclave and microwave treatments on cookies. Wheat dough was treated in an autoclave (30 min), a microwave (1 min), and both autoclave and microwave (30 min/1 min). The treated dough was baked or non-baked and cookies quality was assessed. The pH, moisture content, color, and texture were measured, and sensory evaluation was performed. The pH showed a slight increase when dough was treated in a microwave (before baking) and decreased in both the autoclave and autoclave/microwave (after baking) treatments. The moisture content showed a significant increase, compared to the control, in autoclave treatments. Regarding surface color of cookies, lightness was decreased in all treatments and redness was higher compared with the control, except for microwave (before baking), and yellowness was lower compared to the control, except for microwave treatment (after baking). Hardness, gumminess, chewiness, and shear force showed a significant increase when dough was treated in an autoclave/microwave (after baking) compared to the control. In the sensory evaluation, color, taste, texture, shape, and overall preference of cookies treated with an autoclave/microwave (after baking) showed a low score. These results suggest that autoclaving and microwaving may reduce the quality of bread and that preparation of countermeasures is necessary.
박혜정 ( Hye Jeong Park ),전용철 ( Yong Cheol Jeon ),이경아 ( Kyeong A Lee ),변태준 ( Tae Jun Byun ),김태엽 ( Tae Yeob Kim ),은창수 ( Chang Soo Eun ),한동수 ( Dong Soo Han ),손주현 ( Joo Hyun Sohn ) 대한소화기학회 2008 대한소화기학회지 Vol.52 No.3
A psoas abscess (PA) is a rare clinical entity but is potentially serious condition which presents diagnostic and therapeutic challenges. The diagnosis is frequently delayed due to its variable and nonspecific features and occult clinical course. The delay in diagnosis and treatment of PA is the major poor prognostic factor. We describe herein a case of the sterile psoas abscess complicating Cronh`s disease which presented as hip flexion contracture. A 29-year-old man, at remission stage of CD involving ileocolic segment, was admitted due to pain from hip contracture. He had no bloody diarrhea and no abdominal pain. PA was confirmed by abdominal ultrasound. PA with hip contracture was completely treated with surgical excision, irrigation, drainage, and antibiotics. PA was sterile and there was no evidence of a fistulous communication from the bowel. Once suspected, aggressive diagnostic work up and definitive operative intervention is needed. (Korean J Gastroenterol 2008;52:188-191)
미역(Undaria pinnatifida) 물 추출물의 염증 억제 활성
정다현 ( Da Hyun Jeong ),김꽃봉우리 ( Koth Bong Woo Ri Kim ),강보경 ( Bo Kyeong Kang ),정슬아 ( Seul A Jung ),김현지 ( Hyun Jee Kim ),정희예 ( Hee Ye Jeong ),박시우 ( Si Woo Bark ),안동현 ( Dong Hyun Ahn ) 한국응용생명화학회(구 한국농화학회) 2012 Journal of Applied Biological Chemistry (J. Appl. Vol.55 No.4
The anti-inflammatory effects of Undaria pinnatifida water extract (UPWE) were investigated using lipopolysaccharide -induced inflammatory response in this study. To examine the potential anti-inflammatory properties of UPWE, the cell proliferation, nitric oxide (NO), interleukin-6 (IL-6), tumor necrosis factor-alpha (TNF-α) and IL-1β were measured. As a result, there was no cytotoxicity in the macrophage proliferation treated with UPWE compared to the control. NO levels decreased with increasing concentration of UPWE. Moreover, the secretion of IL- 6, TNF-α and IL-1β were suppressed in a dose-dependent manner, and IL-6 inhibition activities were over 50% at 0.1%. These results suggested that UPWE may have significant effects on inflammatory factors and be a potential anti-inflammatory therapeutic materials.
물리적 처리에 의한 강력분 밀가루 Gliadin의 항원성 변화
강보경(Bo-Kyeong Kang),김꽃봉우리(Koth-Bong-Woo-Ri Kim),김민지(Min-Ji Kim),박시우(Si-Woo Bark),박원민(Won-Min Pak),김보람(Bo-Ram Kim),안나경(Na-Kyung Ahn),최연욱(Yeon-Uk Choi),최정수(Jung-Su Choi),최호덕(Ho-Duk Choi),안동현(Dong-Hyun A 한국식품영양과학회 2014 한국식품영양과학회지 Vol.43 No.4
본 연구에서는 가압가열 및 microwave 처리가 gliadin의 항원성에 미치는 영향을 살펴보기 위해 강력분에 가압가열과 microwave를 단독 또는 병행으로 처리하여 Ci-ELISA, SDS-PAGE 및 immunoblotting을 실시하였다. 가압가열 처리의 경우 시간이 길어질수록 IgG와의 결합력이 감소하였으며, 특히 50분 처리구에서 약 87%로 가장 낮은 결합력을 보였다. 또한 SDS-PAGE와 immunoblotting 결과에서도 무처리구에서 강하게 보였던 gliadin band가 가압가열처리에 의해 거의 소실되고 항체와 반응하지 않았다. 가압가열 및 microwave를 병행 처리 시도 마찬가지로 gliadin의 결합력이 감소하였으며, 처리구 중 가압가열 50분, microwave 5분 처리구에서 약 93%로 가장 낮은 결합력을 보였다. 반면 microwave를 단독으로 처리한 경우에는 일부 단백질의 변화는 관찰되었으나, 항원성 감소에는 효과가 없음을 확인하여 단백질 변화가 항원성에는 큰 효과를 준 것 같지 않다. 이상의 결과를 통해 가압가열 단독 처리 및 가압가열 및 microwave의 병행처리 시 gliadin의 항원성이 감소함을 확인하였다. This study was conducted to evaluate the effects of physical treatments on the antigenicity of gliadin in strong wheat flour. Strong wheat flour was treated with an autoclave (5, 10, 30, 50 min), a microwave (1, 5, 10 min), or both (10, 30, 50 min/ 5, 10 min), followed by SDS-PAGE, immunoblotting, and Ci-ELISA using anti-gliadin IgG. The results indicated that the binding ability of IgG to gliadin in strong wheat flour slightly decreased after autoclaving or autoclaving/microwaving. In particular, the binding ability was reduced to about 87% after autoclaving for 50 min and to 89% after autoclaving/microwaving (50/5 min). In addition, gliadin bands in the 50 min autoclaved group disappeared in both SDS-PAGE and immunoblotting. On the other hand, the antigenicity of gliadin was unaffected by microwaving alone. In conclusion, the results of this study suggest that autoclaving may reduce the antigenicity of gliadin in strong wheat flour.
정다현(Da-Hyun Jeong),김꽃봉우리(Koth-Bong-Woo-Ri Kim),정슬아(Seul-A Jung),김현지(Hyun-Jee Kim),강보경(Bo-Kyeong Kang),박시우(Si-Woo Bark),김태완(Tae-Wan Kim),안동현(Dong-Hyun Ahn) 한국생물공학회 2013 KSBB Journal Vol.28 No.2
The aim of this study was to examine inhibitory effects of pine needle ethanol extracts (PNEE) on atopic dermatitis (AD). To determine inflammatory activity PNEE was added to LPS-induced murine peritoneal macrophages for an in-vitro test. In addition, anti-AD test was carried out by spreading PNEE on the dorsal skin of 2,4-dinitrochlorobenzene (DNCB)- induced BALB/c mice. It was confirmed that the nitric oxide (NO) secretion was suppressed when 1~50 μg/mL of PNEE were added to LPS-induced murine peritoneal macrophages. Moreover, levels of TNF-α, IL-6, and IL-1β? were decreased. For the anti-AD test, PNEE alleviated symptoms of the erythema in DNCB-induced mice. Furthermore, the IFN-γ secretion of the group treated with PNEE was increased in splenocytes from DNCB-induced mice compared to the positive control, while IL-4 secretion diminished. Through these results, we can conclude that PNEE can inhibit AD by modulating the IFN-γ, IL-4 cytokines production and inhibiting inflammation.
참모자반 (Sargassum fulvellum) 물 추출물의 염증 억제 활성
정다현(Da-Hyun Jeong),김꽃봉우리(Koth-Bong-Woo-Ri Kim),강보경(Bo-Kyeong Kang),정슬아(Seul-A Jung),김현지(Hyun-Jee Kim),정희예(Hee-Ye Jeong),박시우(Si-Woo Bark),안동현(Dong-Hyun Ahn) 한국생물공학회 2012 KSBB Journal Vol.27 No.6
The anti-inflammatory effects of Sargassum fulvellum water extracts (SFWE) were investigated using lipopolysaccharide (LPS)-induced inflammatory response in this study. To examine the potential anti-inflammatory properties of SFWE, the NO, TNF-α, IL-6, IL-1β, and cell proliferation were measured. It was confirmed that the NO and TNF-α secretion were significantly suppressed when SFWE was added to LPS-stimulated RAW 264.7 cells. Moreover, the expression of IL-6 and IL-1β cytokines was suppressed by SFWE in a dose-dependent manner. Especially, IL-6 inhibition activities were over 50% at 1% of SFWE. The cytotoxicity of SFWE and the proliferation of macrophages was measured by MTT assay. As a result, there was no cytotoxicity in the macrophage proliferation treated with SFWE compared to the control. In conclusion, these results suggested that the SFWE may have significant effects on inflammatory factors and can be a potential anti-inflammatory therapeutic materials.
신용순(Shin, Yong Soon),이정아(Lee, Jeong A),배소현(Bae, So Hyun),이수연(Lee, Su Youn),장민경(Jang, Min Kyeong) 기본간호학회 2013 기본간호학회지 Vol.20 No.2
Purpose: The study was done to define complementary and alternative medicine (CAM) use among primary brain tumor patients and factors influencing use. Methods: The study was conducted with convenience sampling in 5 neuro-oncology centers in Seoul and Gyeonggi Province. Data were collected using a 25-item questionnaire developed by the researchers. Results: Of 250 patients approached, 231 (92.4%) agreed to participate. Overall, 26.8% of the respondents used CAM and the average cost for CAM use was 300,000 KRW. More than 72% of CAM users did not disclose CAM use to their health care professionals. The most frequently used therapy was natural products including mushrooms. Logistic regression analysis revealed that an education level of university or higher (OR=2.92, 95% CI=1.56-5.44, p=.001), unemployment (OR=1.99, 95% CI=1.04-3.80, p=.037), and WHO grade III & IV tumors (OR=2.18, 95% CI=1.07-4.72, p=.048) were significant factors influencing CAM use. Conclusion: Three out of ten brain tumor patients spend substantial sum of money for CAM. In these situations, health care professionals should be aware of this phenomenon and provide adequate information and consultation to the patients.
감태 에탄올 추출물의 Trypsin 저해활성에 대한 열 및 pH의 영향
정희예(Hee-Ye Jeong),김꽃봉우리(Koth-Bong-Woo-Ri Kim),정슬아(Seul-A Jung),김현지(Hyun-Jee Kim),정다현(Da-Hyun Jeong),이가영(Ga-Yeong Lee),강보경(Bo-Kyeong Kang),박시우(Si-Woo Bark),김태완(Tae-Wan Kim),조영제(Young-Je Cho),안동현(Dong-H 한국생물공학회 2012 KSBB Journal Vol.27 No.6
This study was performed to investigate the inhibitory activity of ethanol extract from Ecklonia cava (EE-EC) against trypsin and the stability of this activity under various heat and pH conditions. As a results, The EE-EC showed trypsin inhibitory activity of 77, 54, and 32% at concentrations of 5, 2.5, and 1 mg/mL and was not affected by the heat treatment conditions used in this study. Whereas trypsin inhibitory activity of EE-EC was stable in the pH range of 2-8, but decreased with pH treatment of pH 10 compared with the control. Therefore, the EE-EC could be useful as a natural and functional agent.