가압가열 및 Microwave 처리가 생면의 품질에 미치는 영향

박시우,김꽃봉우리,김민지,강보경,박원민,김보람,박홍민,최정수,최호덕,안동현,Bark, Si-Woo,Kim, Koth-Bong-Woo-Ri,Kim, Min-Ji,Kang, Bo-Kyeong,Pak, Won-Min,Kim, Bo-Ram,Park, Hong-Min,Choi, Jung-Su,Choi, Ho-Duk,Ahn, Dong-Hyun 한국식품영양학회 2013 韓國食品營養學會誌 Vol.26 No.4

중력분을 이용하여 제면한 후 가압가열, microwave 및 가압가열과 microwave 병행 처리한 후, 생면 및 삶은 면의 품질에 미치는 영향에 대하여 알아보았다. 생면의 pH는 microwave 1 min 처리구에서 무처리구와 유의적인 차이를 보이지 않았으며, 수분 함량은 autoclave 50 min 처리구에서 무처리구와 유의적인 차이를 보이지 않았고, 그 외의 처리구에서는 모두 수분 함량이 감소함을 확인하였다. 면의 색도 측정 결과는 명도는 무처리구에 비해 모든 처리구에서 감소하였으며, 적색도는 microwave 1 min 처리구는 감소한 반면, 나머지 처리구는 증가하였다. 황색도는 autoclave 50 min 처리구와 autoclave 50 min/microwave 1 min 병행 처리구에서 증가한 반면, 나머지 물리적 처리구에서는 감소하였다. 삶은 면의 색도에서는 명도, 적색도, 황색도 모두에서 무처리구에 비하여 물리적 처리구에서 증가한 값을 나타내었다. 물성 측정 결과는 경도, 부착성, 응집성, 검성, 복원성에서 무처리구와 비교시 microwave 1 min 처리구는 유의적으로 감소하였으며, 그 외 처리구에서는 유의적으로 증가한 값을 나타내었다. 탄력성과 전단력은 모든 처리구에서 유의적으로 증가하였으며, 인장력은 가압가열 30 min 처리구와 무처리구가 유의적인 차이를 보이지 않았으나, 나머지 물리적 처리구에서는 유의적으로 증가하였다. 관능 평가 결과는 생면의 경우 색 항목에서 물리적 처리구들이 유의적으로 낮은 점수를 받았다. 맛, 질감, 향 항목에서는 무처리구와 물리적 처리구간 유의적 차이를 보이지 않았다. 전체적인 기호도에서는 microwave 1 min 처리구가 가장 높은 점수를 얻었으며, 가압가열(50 min)과 microwave(1 min) 병행 처리구는 무처리구와 비슷한 점수를 얻었다. 따라서 제면 후 가압가열 및 microwave 처리가 생면 및 삶은 면에 있어서 색과 질감 항목을 보완, 개선시킨다면 알러겐성이 저감화된 면을 제품화하는데 적합할 것으로 사료되어진다. This study was conducted to determine the effects of physical treatments for quality of wet noodles. Noodles were being tried with a microwave (for 1 min), an autoclave (for 30 or 50 min), and both autoclave and microwave (for 30/1 min or 50/1 min). The results showed that the pH levels were slightly decreased after treatments of autoclave and autoclave/microwave. The moisture contents were considerably decreased as compared to the control except autoclave (50 min). After all treatments, the lightness was decreased in all samples, but, redness was increased (except microwave) and the yellowness was increased after autoclave (50 min) and autoclave/microwave (50/1 min). Texture was increased as compared to the control except microwave. In the sensory evaluation, the noodles treated with microwave, autoclave (50 min), and autoclave/ microwave (50/1 min) showed a high score in overall preference. From these results, both the autoclave and microwave methods can be applied to the wet noodles without diminishing its quality to a great extent.

Effects of Atipamezole and Naloxone on Electroencephalographic Spectral Edge Frequency 95 in Dogs Sedated by Acupuncture at GV20 and Yintang Point

KIM, Min-Su,SEO, Kang-Moon Japanese Society of Veterinary Science 2007 The Journal of veterinary medical science Vol.69 No.5

<P>The purpose of this study was to evaluate the antagonism of acupuncture-induced sedation by electroencephalographic spectral edge frequency (SEF) 95 in 10 healthy intact male Miniature Schnauzer dogs (4.2-6.1kg; 2-3 years old) without neurological disorder. The GV20 and Yintang acupoints were administered for 20 min. While the dogs were conscious, SEF 95 baseline values were recorded at 2-min intervals for 4 min. Then acupuncture was administered at the GV20 and Yintang acupoints. During the acupuncture procedure, the SEF 95 values were recorded at 2-min intervals for 10 min. Subsequently, antagonist drugs, naloxone and atipamezole, were administered through the cephalic vein. The SEF 95 values were then measured again at 2-min intervals for 10 min. Those values were found to be significantly increased after administration of atipamezole in dogs sedated by acupuncture at the GV20 and Yintang acupoints (<I>p</I><0.05). However, the SEF 95 values in the naloxone groups did not show any significant changes before and after administration of the antagonist. It was concluded that sedation induced by acupuncture at the GV20 and Yintang acupoints might be partially associated with the α<SUB>2</SUB>-adrenergic system.</P>

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.

가압가열 및 Microwave 처리에 의한 중력분 Gliadin의 항원성 변화

곽지희(Ji-Hee Kwak),김꽃봉우리(Koth-Bong-Woo-Ri Kim),이청조(Chung-Jo Lee),김민지(Min-Ji Kim),김동현(Dong-Hyun Kim),선우찬(Chan Sunwoo),정슬아(Seul-A Jung),강주연(Ju-Youn Kang),김현지(Hyun-Jee Kim),최정수(Jung-Su Choi),김성원(Seong-Won 한국식품영양과학회 2011 한국식품영양과학회지 Vol.40 No.10

본 연구에서는 가압가열 및 microwave 처리가 gliadin의 항원성에 미치는 영향을 살펴보기 위해 중력분에 가압가열과 microwave를 단독 또는 병행으로 처리하여 Ci-ELISA, SDS-PAGE 및 immunoblotting을 실시하였다. 가압가열 처리의 경우, 처리 시간이 길어질수록 IgG와의 결합력이 감소하였으며, 특히 50분 처리구에서 약 69%로 가장 낮은 결합력을 보였다. 또한 SDS-PAGE와 immunoblotting 결과에서도 무처리구에서 강하게 보였던 gliadin band가 처리에 의해 거의 소실되고 항체와 반응하지 않았다. 가압가열 및 microwave를 병행 처리한 경우도 마찬가지로 gliadin의 결합력이 다소 감소하였으며, 처리구 중에서는 가압가열 50분, microwave 5분 처리구에서 약 73%로 가장 낮은 결합력을 보였다. 반면 microwave를 단독으로 처리하였을 때에는 일부 단백질의 변화는 관찰되었으나 항원성 감소에는 큰 영향을 미치지 않았다. 이상의 결과를 통해 가압가열을 단독 처리에 의해 gliadin의 항원성이 다소 감소되었으며, microwave 병행 처리에 의한 차이는 크게 나타나지 않은 것을 확인하였다. This study was conducted to evaluate the effect of physical treatments on the antigenicity of gliadin in medium wheat flour. The wheat flour was treated with an autoclave (5, 10, 30, 50 min), a microwave (1, 5, 10 min), and both (10, 30, 50 min/ 5, 10 min), and investigated by SDS-PAGE, immunoblotting and Ci-ELISA using anti-gliadin IgG. The results showed that the binding ability of anti-gliadin IgG to gliadin in wheat flour was slightly decreased when autoclaved or when autoclaved and microwaved. Especially, it was reduced to about 69% after autoclaving for 50 min and 73% after autoclaving for 50 min and microwaving for 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. Consequently, there were no considerable changes in using an autoclave alone or in combination with a microwave. These results suggest that autoclaving may affect the reduction of the antigenicity of gliadin in medium wheat flour.

젖산이 골격근세포 내 마이오카인 발현에 미치는 영향

김수진 ( Su-jin Kim ),김학수 ( Hak-su Kim ),문소희 ( So-hee Moon ),이민재 ( Min-jae Lee ),강주희 ( Ju-hee Kang ),박동호 ( Dong-ho Park ) 한국운동생리학회(구 한국운동과학회) 2016 운동과학 Vol.25 No.3

PURPOSE: During high intense exercise, the level of lactic acid (LA) increases over 10 mM, and LA has functions as an intermediate for muscular energy metabolism. However, the effects of LA on the level of myokines remain largely unknown. Aims of this study were to evaluate whether LA regulates the expression of myokines in C2C12 myotubes and to explore the regulatory mechanisms. METHODS: As a number of studies reported that intense exercise induced accumulation of 4-20 mM LA in blood, C2C12 myotubes were treated with LA of 0, 4 or 16 mM for 0.5, 1 or 4 hr. We measured mRNA and protein levels of myostatin (Mstn), and fibronectin type III domain-containing protein 5 (FNDC5) using real-time PCR or western blot, respectively. RESULTS: LA reduced the levels of both mRNA and protein of Mstn from 4 hr after treatment. The level of FNDC5 mRNA was increased by LA within 1 hr, which returned to the basal level at 4 hr. but not increased the expression of FNDC5 protein levels. The levels of phosphorylated 5-AMP activated protein kinase (p-AMPKThr172) show an increasing trend but its target phosphorylated acetyl-CoA carboxylase at Ser79 (p-ACCser79) was increased by LA within 30 min. CONCLUSIONS: Our results demonstrated the regulatory effect of LA on myokine expression, indicating that LA may be a metabolic factor contributing to secretory functions of skeletal muscle during high intensity physical exercise. In addition, LA accumulation at early time of physical exercise may influence on the signaling of intracellular energy metabolism, although further studies are needed to confirm our hypotheses.

비린내와 조직감이 개선된 치즈 토핑 반건조 조미 피조개(Scapharca broughtonii)의 개발 및 특성

강상인 ( Sang In Kang ),김예진 ( Ye Jin Kim ),이지운 ( Ji Un Lee ),박지훈 ( Ji Hoon Park ),최관수 ( Kwan Su Choi ),황지영 ( Ji-young Hwang ),허민수 ( Min Soo Heu ),이정석 ( Jung Suck Lee ) 한국수산과학회 2021 한국수산과학회지 Vol.54 No.6

Methods for the development of home meal replacement seafood tailored to consumer needs for the advanced use of Broughton’s ribbed ark Scapharca broughtonii (BRA) in Korea are required. In this study, we developed a cheesetopped, semi-dried, and seasoned Broughton’s ribbed ark (S-BRA) tailored for the younger generation with an improved texture and fish odor. The optimization of conditions to improve the texture and fish odor was performed using RSM. The design of the model was appropriate because there was no significant difference (P>0.05) between the predicted and actual values of moisture content, hardness, and overall acceptance, and the optimal preparation conditions were a vinegar content of 2.68%, a soaking time of 62 min, a drying temperature of 60℃, and a time of 162 min. The SBRA manufactured under these optimal conditions exhibited a lower odor intensity compared to the unsoaked and undried control, suggesting that the fish odor of S-BRA has been improved. The moisture content related to the texture of the S-BRA was lower than that of the control, and the hardness was higher. Therefore, the S-BRA developed in this study will appeal to people of all ages, especially the younger generation; their consumption is expected to increase.

갓(Brassica juncea)을 첨가한 간장 피조개(Scapharca broughtonii)장의 개발 및 관능특성

강상인 ( Sang In Kang ),김예진 ( Ye Jin Kim ),이지운 ( Ji Un Lee ),박시형 ( Si Hyeong Park ),최관수 ( Kwan Su Choi ),송호수 ( Ho-su Song ),최정미 ( Jung-mi Choi ),허민수 ( Min Soo Heu ),이정석 ( Jung Suck Lee ) 한국수산과학회 2021 한국수산과학회지 Vol.54 No.6

The home meal replacement (HMR) market has attracted significant attention due to COVID-19 pandemic and products that utilize the combination of different processed ingredients are now being developed. In this study, Broughton’s ribbed ark Scapharca broughtonii was soaked in seasoned soy sauce with the incorporation of mustard leaf Brassica juncea (M-BRA), which is known to have a unique texture as well as excellent functional properties such as antioxidation, to develop a regional specialty product. The optimal conditions for manufacturing M-BRA from the seasoned soy sauce (the sauce to be added [X₁] and the soaking time [X₂]), were examined using response surface methodology (RSM) to analyze the significance of the salinity (Y₁), amino-N content (Y₂), and overall acceptance (Y₃). The coefficient of determination (R²) between X₁-X₂ and Y₁-Y₃ were close to 1, thereby confirming the suitability of the RSM model. The optimal conditions were seasoned soy sauce addition of 140% and soaking time of 156 min. The M-BRA manufactured under these conditions exhibited superior overall acceptance compared to seasoned commercial soy sauce, which was used as a control. We expect that the market for M-BRA manufactured by combining marine and agricultural materials will expand owing to superior overall acceptance compared with commercial products.

Hop Extract Produces Antinociception by Acting on Opioid System in Mice

Park, Soo-Hyun,Sim, Yun-Beom,Kang, Yu-Jung,Kim, Sung-Su,Kim, Chea-Ha,Kim, Su-Jin,Seo, Jee-Young,Lim, Su-Min,Suh, Hong-Won The Korean Society of Pharmacology 2012 The Korean Journal of Physiology & Pharmacology Vol.16 No.3

In the present study, the antinociceptive profiles of hop extract were characterized in ICR mice. Hop extract administered orally (from 25 to 100 mg/kg) showed an antinociceptive effect in a dose-dependent manner as measured in the acetic acid-induced writhing test. Antinociceptive action of hop extract was maintained at least for 60 min. Moreover, cumulative response time of nociceptive behaviors induced with intraplantar formalin injection was reduced by hop extract treatment during the 2nd phases. Furthermore, the cumulative nociceptive response time for intrathecal injection of substance P ($0.7{\mu}g$) or glutamate ($20{\mu}g$) was diminished by hop extract. Intraperitoneal pretreatment with naloxone (an opioid receptor antagonist) attenuated antinociceptive effect induced by hop extract in the writhing test. However, methysergide (a 5-HT serotonergic receptor antagonist) or yohimbine (an ${\alpha}_2$-adrenergic receptor antagonist) did not affect antinociception induced by hop extract in the writhing test. Our results suggest that hop extract shows an antinociceptive property in various pain models. Furthermore, the antinociceptive effect of hop extract may be mediated by opioidergic receptors, but not serotonergic and ${\alpha}_2$-adrenergic receptors.

Antinociceptive profiles and mechanisms of orally administered coumarin in mice.

Park, Soo-Hyun,Sim, Yun-Beom,Kang, Yu-Jung,Kim, Sung-Su,Kim, Chea-Ha,Kim, Su-Jin,Lim, Su-Min,Suh, Hong-Won Pharmaceutical Society of Japan 2013 BIOLOGICAL & PHARMACEUTICAL BULLETIN Vol.36 No.6

<P>In the present study, the antinociceptive profiles of coumarin were examined in ICR mice. Coumarin administered orally (from 1 to 10 mg/kg) showed an antinociceptive effect in a dose-dependent manner as measured in the acetic acid-induced writhing test. Duration of antinociceptive action of coumarin maintained at least for 60 min. But, the cumulative response time of nociceptive behaviors induced by a subcutaneous (s.c.) formalin injection, intrathecal (i.t.) substance P (0.7 ?g) or glutamate (20 ?g) injection was not affected by coumarin. In addition, intracerebroventricular (i.c.v.) or intrathecal (i.t.) administration with coumarin (10-40 ?g) attenuated acetic acid-induced writhing response in a dose dependent manner. Intraperitoneal (i.p.) pretreatment with naloxone (an opioid receptor antagonist) attenuated antinociceptive effect induced by coumarin in the writhing test. Furthermore, i.c.v. or i.t. pretreatment with naloxone (5 ?g) reversed the decreased acetic acid-induced writhing response. However, methysergide (a 5-HT serotonergic receptor antagonist) or yohimbine (an α2-adrenergic receptor antagonist) did not affect antinociception induced by coumarin in the writhing test. Our results suggest that coumarin exerts a selective antinociceptive property in the acetic acid-induced visceral-derived pain model. Furthermore, the antinociceptive effect of coumarin may be mediated by activation of central opioid receptors, but not serotonergic and adrenergic receptors.</P>

관상동맥질환 환자에서 스텐트 시술 후 재협착에 관한 연구

강진환,권영주,박상호,한대희,이상철,김명구,변정득,최병조,심규혁,온영근,현민수,김성구 순천향의학연구소 2001 Journal of Soonchunhyang Medical Science Vol.7 No.2

Background and aims : In the coronary artery disease, a rate of restenosis was much decreased by placement of coronary stent than when percutaneous transluminal coronary angioplasty has been applied, but there are still important clinical problems of restenosis. There has been many progressive studies about various factors contributed to this restenosis. So, we studied a relation between restenosis after placement of coronary stent in the coronary artery disease and many clinical factors, characteristics of stenotic lesion and procedural factors, and also assessed the restenosis rate of various coronary stents. Methods : Total 58 lesions(46 cases of patients ; man 30, woman 16) were evaluated, which has been performed a follow-up coronary angiography after 6 months (mean 188 days) since coronary stent had been placed. Various stents were implanted and assessed a relation between restenosis and many factors. Results : Of 58 lesions were target stenotic studies, there were 22 of restenotic lesions(37.9%), and the restenosis rate wes statistically significant difference in the relation with diabetes mellitus(p<0.05), group of acute myocardial infarction(p<0.05) among clinical diagnosis of ischemic heart disease(stable angina, unstable angina and acute myocardial infarction) in clinical factors and with high dilation pressure of stent(p<0.05) in procedural factors. When the rate of restenosis was evaluated among implanted stents, it was lowest in the Multilink^(®) stent and highest in the Nir Royal^(®) stent(60%). Conclusion : In this study of restenosis and various factors after placement of stents in the coronary artety disease, factors such as diabetes mellitus, group of acute myocardial infarction and a dilation pressure of stent were significant related with restenosis and the restenosis rate of Multilink^(®) stent was lowest and the highest restenosis rate was of Nir Royal^(®) stent.