烏梅丸과 烏梅가 DSS로 유발된 생쥐의 염증성 장 질환에 미치는 영향

김의수,신민구,김태련,신만호,이영수,Kim, Eui-su,Shin, Min-koo,Kim, Tae-ryun,Shin, Man-ho,Lee, Young-su 대한한방내과학회 2015 大韓韓方內科學會誌 Vol.36 No.3

Objectives: The purpose of this study was to examine the effects of Ohmae-hwan (OMH) and Mume Fructus (MF) on inflammatory bowel disease (IBD). Methods: Mice were divided into 4 groups: a normal group, control group, MF group, and OMH group. Three groups, excluding the normal group, were fed a 5% solution of dextran sulfate sodium (DSS) in water for 10 days to induce inflammatory bowel disease. From the fourth day of DSS treatment, the control group was given distilled water only, the MF group was given MF powder in distilled water, and the OMH group was given dried OMH extract powder in distilled water for 7 days. Results: For each animal, changes in body weight, colon length, and component levels in blood and colon tissues after each treatment were noted. The weight in the control group and MF group decreased slightly compared with that in the OMH group, and the colon length in the MF group and OMH group was more than that in the control group. TNF-α and WBC were decreased in both the MF group and the OMH group. RBC was increased in the OMH group, like in the normal group, compared with the control group and MF group. Hb and PLT of each group were not significantly different. Regarding changes in the colon tissues, both the MF group and OMH groups recovered similar to the normal group. Conclusions: Thus, treatment with OMH and MF seems to be effective against inflammatory bowel disease, and OMH is likely to increase body weight and induce RBC recovery better than MF.

한의학적 치료로 호전된 불면과 우울을 동반한 섬유근통 증후군 환자 치험 1례

김의수,신민구,김태련,오재선,마영훈,이영수,Kim, Eui-su,Shin, Min-koo,Kim, Tae-ryun,Oh, Jae-seon,Ma, Young-hun,Le, Young-su 대한한방내과학회 2015 大韓韓方內科學會誌 Vol.36 No.3

Objectives The study aimed to evaluate the therapeutic effect of Hyungtonghaeul-tang along with Korean medicine treatment for fibromyalgia syndrome. Methods A patient with fibromyalgia syndrome was treated with Hyungtonghaeul-tang as well as Korean medical treatment including acupuncture, electro-acupuncture, bee venom therapy, chuna, aromatherapy, and physical therapy. The counts of tenderness points, widespread pain index (WPI), symptom severity scale score (SS scale score), digital infrared thermal imaging (DITI), Ryodoraku diagnosis, visual analogue scale (VAS), fibromyalgia impact questionnaire (FIQ), and beck depression inventory (BDI) were measured. Results After treatment, the counts of tenderness point, WPI, SS scale score, VAS, FIQ, and BDI were decreased. The DITI and the Ryodoraku pattern recovered normally. Conclusions Hyungtonghaeul-tang along with Korean medicine treatment can be used in the treatment of fibromyalgia syndrome.

오령산가미방(五?散加味方)으로 호전시킨 기능성 설사(泄瀉)환자에 대한 임상적 고찰

김의수,신민구,이영수,Kim, Eui-su,Shin, Min-koo,Lee, Young-su 대한한의학방제학회 2016 大韓韓醫學方劑學會誌 Vol.24 No.3

Objectives : The purpose of this study is to investigate the effect of Leejung-tang plus Oryung-san Gamibang on functional diarrhea.Method : We treated a 72-year-old male who had severe watery diarrhea and bowel sounds. The patient was treated with Korean medicine including Oryung-san Gamibang from March 31, 2016 to May 23, 2016. Defecation frequency, Bristol stool scale, Bowel sound, Patient's condition were measured.Result : After oriental medical treatment, clinical symptoms of functional diarrhea (defecation frequency, stool form, bowel sounds) were recoverd normally.Conclusions : Leejung-tang plus Oryeong-san Gamibang effects on the functional diarrhea of a patient diagnosed as Deficiency Cold (虛寒). This case study shows that Oryeong-san Gamibang is clinically effective for functional diarrhea. So that, it is helpful in decreasing the symptoms of a patient and in improving quality of life.

가공식품 나트륨 저감화 가이드라인

김의수(Eui-Su Kim),임구상(Gu-Sang Yim),최경숙(Kyung-Sook Choi),정광호(Gwang-Ho Jeong),이미영(Mi-Young Lee),류승호(Seung-Ho Ryu),윤은경(Eun-Kyung Yoon) 한국식품과학회 2016 식품과학과 산업 Vol.49 No.2

Sodium is a component of salt and naturally taken in the process of taking in table salt. For food processing, salt is very important. In general, salt adds flavor and taste including a salty taste and rheologically, it plays an important role in forming tissues. Also, it helps in improving preservability of food by controling growth of microorganisms. But excessive intake of salt has been blamed for outbreak of high blood pressure, heart disease, stroke, osteoporosis, kidney stone, stomach cancer and others. For this reason, there are active efforts to reduce sodium of processed foods all around the world. In Korea, a guideline for sodium reduction in 27 items and 44 kinds of foods including confectionery was suggested as part of the ‘processed food sodium reduction guideline development project’, which has been conducted since 2012.

Lactobacillus plantarum를 이용한 유산균 발효 및 열처리가 마늘의 향기성분 및 항산화 활성에 미치는 영향

김의수 ( Eui Su Kim ),송지혜 ( Ji Hye Song ),정하열 ( Ha Yull Chung ),정헌상 ( Heon Sang Jeong ),장해동 ( Hae Dong Jang ),김교남 ( Gyo Nam Kim ) 한국산업식품공학회 2012 산업 식품공학 Vol.16 No.4

마늘의 다양한 생리활성 기능은 잘 알려져 있음에도 불구하고 휘발성 황 화합물을 비롯한 마늘의 독특한 향과 맛으로 인해 가공식품 및 건강기능식품으로 활용하는데 있어 제한점이 많다. 따라서 본 연구에서는 대표적인 김치 발효균인 Lactobacillus plantarum KCTC 3104를 이용하여 마늘을 유산 발효시키고, 발효 마늘을 다시 적정 온도로 가열 처리함으로써 발효과정과 열처리가 마늘의 휘발성 황화합물과 항산화 활성에 어떠한 영향을 미치는지 평가하고자 하였다. 본 연구의 결과를 요약하자면 다음과 같다. (i) 마늘에 존재하는 주요 휘발성 황 화합물인 allyl methyl sulfide 및 allyl sulfide, diallyl disulfide는 발효과정과 발효와 열처리 병행과정에서 감소하였으며 특히 열처리는 마늘의 자극적 향미성분을 감소시키는데 크게 기여하였다. (ii) 무처리한 G와 발효를 한 FG, 그리고 발효와 열처리를 병행한 FG-H 간에 유의적인 peroxyl radical 소거활성은 차이는 없었다. (iii) 발효와 열처리를 병행한 FG-H는 마늘시료 G에 비하여 hydroxyl raidcal 소거활성이 증가하였으며 이 증가된 hydroxyl radical 소거활성은 발효 및 열처리를 통해 새로이 생성된 물질에 의한 환원력 및 metal chelating 활성 증가에 기인된 것으로 추측된다. 이상의 연구결과는 발효 및 열처리를 통해 마늘의 자극적 향미를 개선할 수 있다는 가능성을 제시할 뿐만 아니라, 발효 및 열처리 마늘은 항산화 활성, 특히 hydroxyl radical 소거활성이 증가된 식품개발에 기초자료로 사용될 수 있을 것으로 생각된다. Garlic (Allium sativum L.) has been used as a spicy and folk medicine in many Asian countries. Although it is known to possess various beneficial functions in biological system, there are some limitations in food industries since its pungent flavor derived from sulfur containing-volatile components such as allyl methyl sulfide, allyl sulfide, and diallyl disulfide. Here, we prepared both fermented garlic (FG) with Lactobacillus plantarum and FG with heat processing at 100 for 2 h (FG-H). We analyzed the contents of allyl methyl sulfide, allyl sulfide, and diallyl disulfide in dried garlic (G), FG, and FG-H. We also demonstrated the scavenging activities of G, FG, and FG-H against peroxyl and hydroxyl radical as judged by ORAC (oxygen radical absorbance capacity). The scavenging activities of G, FG and FG-H against peroxyl and hydroxyl radicals were 2.96, 1.46, 2.28 and 0.18, 1.36, 3.43 TE (Trolox equivalents), respectively. We elucidated that the scavenging activities of FG and FG-H against hydroxyl radicals are mediated by their reduction capacities and metal chelating activities. Taken together, these results indicated that fermentation with Lactobacillus plantarum and heat processing could contribute to the alleviation of pungent flavor in garlic and its anti-oxidant activity. These results provide the scientific evidences for the development of functional foods using garlic which has anti-oxidant function.

FLACS를 활용한 가스질식사고 메커니즘 분석에 관한 연구

김의수(Eui Soo Kim),조완수(Wan Su Cho),김창대(Chang Dae Kim),노해빈(Hae Bin Noh),하충호(Chong Ho Ha) 한국가스학회 2018 한국가스학회 학술대회논문집 Vol.2018 No.11

고정화 Chymosin을 이용하여 Whole Casein으로부터 분리한 Caseinomacropeptide(CMP)의 특성

김의수(Eui-Su Kim),장해동(Hae-Dong Jang) 한국식품영양과학회 1999 한국식품영양과학회지 Vol.27 No.6

Chymosin을 시판 rennet으로부터 DEAE-Sepharose CL-6B에 의해 분리하고 5% glutaraldehyde에 의해 Celite™에 고정화시킨 다음 raw milk로부터 분리된 whole casein에 작용시켜 얻은 whole casein 가수분해물로부터 TCA법과 ultrafiltration법에 따라 총 CMP를 분리하고 이들의 특성을 비교분석하였다. DEAE-Sepharose CL-6B에 의해 15g의 시판 rennet으로부터 순수분리된 chymosin의 양은 0.16g이었으며 5% glutaraldehyde에 의해 Celite™에 고정화된 chymosin은 Celite™ 1g당 18㎎이었다. 고정화 chymosin은 2시간이내에 대부분의 whole casein상의 κ-casein을 가수분해시켜 para-κ-casein과 caseinomacropeptide로 만들었다. 10g의 whole casein 가수분해물로부터 TCA법과 ultrafiltration법에 따라 분리된 총 CMP의 양은 각각 0.4g과 0.1g이었다. 전기영동, sialic acid함량, 아미노산 조성 및 A_(280)/A₂₁₄ 비율의 결과로 보아 TCA법에 따라 분리된 총 CMP가 ultrafiltration법에 의해 분리된 것보다 당을 갖고 있지 않은 CMP의 함량이 높고 순수하였다. 총 CMP로부터 12% TCA 침전에 의해 분리된 CMP는 총 CMP보다 sialic acid 함량이 적은 것으로 보아 당을 함유한 CGP의 대부분이 제거된 CMP이며 중량은 총 CMP의 50%에 해당하였다. Chymosin was purified from commercial rennet with DEAE-Sepharose CL-6B and immobilized on Celite™ using glutaraldehyde. Whole casein from fresh raw milk was hydrolyzed by immobilized chymosin and total CMP was isolated by trichloroacetic acid(TCA) and ultrafiltration, and characterized. The amount of chymosin purified from 15g commercial rennet by DEAE-Sepharose CL-6B was 0.16g and 18㎎ of chymosin was immobilized on 1g of Celite™ by 5% glutaraldehyde. Immobilized chymosin hydrolyzed most of κ-casein on whole casein within 2 hours to leave para-κ-casein and caseinomacropeptide(CMP). The total CMP isolated from 10g of whole casein hydrolyzate by TCA and ultrafiltration was 0.4g and 0.1g, respectively. Results of electrophoresis, amount of sialic acid, composition of amino acid and ratio of A_(280) to A₂₁₄ showed that total CMP by TCA was purer and had more CMP without carbohydrate than one by ultrafiltration. CMP isolated from total CMP by 12% TCA precipitation was 50% of total CMP and most of caseinoglycopeptide(CGP) was removed from total CMP, indicating less amount of sialic acid in CMP than in total CMP.

메추리알 장조림에서 녹차 Epigallocatechin gallate (EGCG)의 Salmonella Enteritidis에 대한 저장 온도에 따른 항미생물 활성

김광엽(Kwang-Yeop Kim),김영지(Young-Ji Kim),김홍석(Hong-Seok Kim),송광영(Kwang-Young Song),김동현(Dong-Hyeon Kim),이미영(Mi-Young Lee),김의수(Eui-Su Kim),정헌상(Heon-Sang Jeong),서건호(Kun-Ho Seo) 한국식품과학회 2016 한국식품과학회지 Vol.48 No.4

천연 녹차추출물인 epigallocatechin gallate (EGCG)의 메추리알 장조림에서 천연식품첨가제로서의 적용 가능성을 탐색하고자 S. Enteritidis에 대한 항미생물 활성을 냉장온도(4℃)와 일반실내온도(25℃)에서 평가하였다. 순수배양액에서의 실험결과 첨가된 EGCG의 농도(200-800 μg/mL)에 따라 4℃에서 5일에서 16일 사이에서 그리고 25℃에서 1일부터 6일 사이에서 S. Enteritidis균이 검출한계 이하로 억제되는 것이 관찰되었다. 이와 대조적으로 간장소스에서의 실험에서는 25℃에서 첨가된 EGCG의 농도와 관계없이 S. Enteritidis균이 억제되지 않았으며, 4℃에서는 400 μg/mL 이상의 농도일 때 16일에 S. Enteritidis균이 검출한계 이하로 억제되는 것이 관찰되었다. 메추리알 장조림의 경우, 25℃에서 간장소스의 결과와 동일하게 어떠한 EGCG의 항미생물 활성이 나타나지 않았지만, 4℃에서 400 μg/mL의 EGCG 농도 첨가 시 16일에 S. Enteritidis 균이 검출한계 이하로 억제되는 것이 확인되었다. 따라서, 메추리알 장조림 완제품에서 EGCG는 4℃ 이하의 저온 유통체계(cold chain system)하에서 S. Enteritidis과 같은 식중독세균을 제어할 수 있는 적합한 천연 식품첨가제로서 활용될 수 있을 것으로 기대된다. The inhibitory effect of epigallocatechin gallate (EGCG), one of the antioxidants in green tea (Camellia sinensis), against Salmonella Enteritidis was evaluated in commercial braised quail eggs at two temperatures (4 and 25℃). Although S. Enteritidis was dose-dependently suppressed by EGCG in pure culture at 25℃, it was not inhibited in the sauce or eggs at this temperature. At low temperature (4℃), S. Enteritidis was inhibited in both the sauce and eggs by 400 μg/mL EGCG. Thus, EGCG at an appropriate concentration could be a useful food additive for inhibiting S. Enteritidis in braised quail eggs at low temperatures.

3D 스캔과 공학시뮬레이션을 활용한 가스 및 화학사고 원인조사에 관한 법공학적 연구

김의수(Eui-Soo Kim),이민수(Min-Su Lee) 한국가스학회 2023 한국가스학회 학술대회논문집 Vol.2023 No.11

섭취 환경 조건이 나트륨 및 당 저감식품 기호도에 끼치는 영향

김소현,김의수,정서진,Kim, So Hyun,Kim, Eui-Su,Chung, Seo-Jin 한국식생활문화학회 2020 韓國食生活文化學會誌 Vol.35 No.4

This study investigated the possibility of reducing sodium and sugar intake in the Bulgogi bowl and yogurt, respectively, by utilizing food and non-food factors. Sodium and sugar replacers were the target food factors, and eating environment was the target non-food factor. The sodium content of Bulgogi bowls was reduced by 40%, and a flavor enhancer was applied to compensate for the reduced saltiness. Low calorie sweeteners, such as sucralose and stevia, were used to lower the sugar content of yogurt by 30%. Consumers were asked to evaluate the samples in one of the three eating environments: private booth evaluation, BOOTH; watching video clips during evaluation, VIDEO; conversation with friends during evaluation, FRIEND. The results showed that applying sodium or sugar replacers were effective in lowering sodium or sugar intake, respectively, without compromising the acceptance level of samples. Significant influences of the eating environment were observed on liking and perception of samples, but the influence patterns were not consistent between Bulgogi bowl and yogurt.