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김진만,서형주 高麗大學校 倂設 保健大學 保健科學硏究所 2002 保健科學論集 Vol.28 No.2
Bacterial strains showing the fibrinolytic activity were screened from Doenjang (Korean traditional soybean paste). The strain 5,6, 13 and 15 isolated from Doenjang showed a high level of caseinolytic and fibrinolytic activity. The fibrinolytic activities of strain 5, 6, 13, and 15 were 32.9, 31.0, 22.3, and 23.2 unit, respectively. A strain 5 among the four strains showed the highset fibrinolytic activity (32 unit), and subsequently identified as Bacillus subtilis. The fibrinolytic strain was designated as Bacillus subtilis KS-5.
뇨(尿)중 3-Methylhistidine 함량의 측정과 이용
정수현,서형주,김윤숙,이효구,강덕호 한국식품영양학회 1996 韓國食品營養學會誌 Vol.9 No.2
기존의 방법을 일부 수정하여 뇨중 3-methylhistidine을 분석하였다. 뇨중 3-methylhistidine을 fluorescamine 유도체화하여 HPLC에 주입하고 C_18 column과 10 mM acetonitrile/sodium phosphate buffer(pH 7.5)로 분리·용출시켜 형광검출기로 측정하였다. 3-methylhistidine의 체류시간은 7분 이내이었으며, histidine과의 분리상태도 서로 간섭함이 없이 양호하였다. 뇨에 3-methylhistidine을 첨가하고 이를 분석하였을 때의 회수율은 93∼106%로 높은 수준이었다. 체육학과 남학생중 웨이트 트레이닝 단련자와 비단련자를 대상으로 조사한 단기간의 웨이트 트레이닝에 따른 뇨중 3-methylhistidine 함량의 변화는 두 집단 모두 웨이트 트레이닝후의 3-methylhistidine 분비량이 유의하게 증가하였다. A modified method is given for the precolumn derivatization and subsequent high-pressure liquid chromatographic seperation of 3-methylhistidine from urine. The elution contained isocratic solution with acetonirile and 10 mM sodium phosphate(pH 7.5) requires less than 7 min. The recoveries of 3-methylhistidine from urine control were 93% to 106%. 3-Methylhistidine determinations were performed on urine samples from volunteers who were both male trained and non-trained physical undergraduates. As the result, urinary 3-methylhistidine content of volunteers increased significantly after weight training.
Hypolipidemic Properties of Fermented Capsicum and Its Product
Hyung-Joo Suh,Un-Jae Chang 한국식품영양과학회 2002 Preventive Nutrition and Food Science Vol.7 No.3
This study was conducted to investigate the effects of fermented capsicum and a capsicum product on lipid metabolism. Fermented capsicum was prepared from red pepper puree for three months. After 90 days of fermentation, capsaicin and dihydrocapsaicin concentrations were reduced from 24.7 and 14.7 g/mL to 15.5 and 6.45 g/mL, respectively. The capsicum product was prepared from the fermented capsicum mixed with prune extract, green tea extract, neroli extract and oligo-saccharide. Thirty-two male Sprague-Dawley rats were assigned to four dietary groups (control, high-fat control (HF-control), high-fat-fermented capsicum (HF-S-1), highfat- capsicum product (HF-S-2)). Plasma and hepatic lipid profiles were examined after three weeks of experimental diet. Food intakes were significantly lower in the HF-S-1 and HF-S-2 groups compared to the control group (p<0.05). The weight of perirenal fat pads was lowest in animals on the control diet (low-fat) and highest in high-fat control diet. The addition of fermented capsicum to high fat diets, HF-S-1 and HF-S-2 groups, resulted in significantly lower fat pad weights compared with the HF-control group. Both fermented capsicum (HF-S-1) and the capsicum product (HF-S-2) groups had lower plasma TG levels, atherogenic-index, and liver TG levels than the HF-control group (p<0.05). Liver TC levels were significantly lower in the HF-S-2 group than the HF-control group. The results demonstrate a hypolipidemic effect of fermented capsicum and the fermented capsicum product.