Tetrodotoxin in a Pufferfish, Fugu xanthopterus(Korean Name, Ggachibog)

김현대(Hyun-Dae Kim),박영호(Yeung-Ho Park),김동수(Dong-Soo Kim) 한국식품영양과학회 1994 한국식품영양과학회지 Vol.23 No.3

부산 공동어시장에서 구입된 까치복어, Fugu xanthopterus의 조직부위별 독력을 mouse bioassay법에 의하여 비교 검사하였다. 또한 bio gel P-2 column chromatography으로 복어독을 부분 정제하여, 박층 chromatography, 전기영동, GC-MS 및 HPLC에 의하여 독의 조성을 분석하였다. 즉, 까치복의 개체당 전체 독력은 1,099~167,694 MU로서 개체에 따라 뚜렷한 독력 차이가 있었다. 간, 난소 그리고 내장의 평균독력은 각각 231.0±51.0, 175.0±38.0 및 78.8±16.8MU/g(평균값±표준오차)으로 나타난 반면에 근육과 껍질조직의 평균독력은 각각 3.3±1.4와 19.3±4.3MU/g으로 개체에 따라 약독 내지 무독인 것으로 나다났다. 또한 각 부위별 최고독력의 순서는 간(917MU/g), 난소(459MU/g), 내장(312MU/g), 담즙(101MU/g), 껍질(79MU/g), 정소(72MU/g), 그리고 근육조직(27MU/g)의 순이었다. 한편, TLC, 전기영동, HPLC로 분석한 결과 복어 개체에 따라 독의 조성이 다름을 알 수 있었고, TTX를 알칼리분해 시켜 생성된 C_9-base를 TMS화 시켜 GC-MS에 주입시킨 결과 C_9-base TMS 유도체의 특성인 407(molecular ion peak), 392(base), 380 및 376m/z에서 fragment ions에 의해 TTX의 peak는 동일한 mass spectra로 나타났다. 따라서, 이들의 독성에 관한 구체적인 연구자료는 최근들어 수입 복어류의 증가, 양식어업의 발달, 식생활의 다양화 등에 따른 수산 식품의 위생적 안정성을 확보하는데 절실히 필요한 것이라 생각된다. A total of 24 specimens of the pufferfish, Fugu xanthopterus, purchased at a fish market in Pusan, Korea were examined for toxicity using the assay method of tetrodotoxin (TTX). Also, the toxins isolated from the puffer liver were partially purified and analyzed for their chemical composition by instrumental behaviors. On the whole, when the level of toxicity in each organ was analyzed compared to that of liver, they were 100% for the liver, 92% for the intestine, 75% for the skin, 17% for the muscle, 78% for the testis, 87% for the ovary, and 71% for bile. The highest and average scores of toxicity for the liver were 917 and 231±51MU/g liver, respectively. The toxins of the puffer gave four peaks in HPLC whose retention times (10, 20, 22 and 25min) were close to those of TDA, TTX, 4-epi-TTX, and anh-TTX, respectively.

Stevia rebaudiana Bertoni M.에서 추출된 steviol glycoside가 일부 구강 세균에 미치는 효과

김현대(Hyun-Dae Kim) 한국구강보건과학회 2018 한국구강보건과학회지 Vol.6 No.2

This study analyzes the influence that steviol glycoside has on the growth of Lactobacilli, the chosen strain in the oral cavity, and total microbial counts in the oral cavity, as well as its antibiotic activity effect for Streptococcus mutans . The results of the study are to be uti-lized as basic data to search for the possibility of its extensive widespread use for the purpose of oral prevention. Analyzing the degree of influence that steviol glycoside has on the growth of Lactobacili inhabiting the saliva by using CRT Ⓡ bacteria medium, it was found that 3% of the control group compared to the test group showed a slight activity of Lactobacilli in the steviol glycoside solution. There was no activity in the steviol glycoside solution in 5%. The chosen strain showed a notable reduction of growth. The degree of change that steviol glycosides has on the number of microbial counts in the oral cavity affects the reduction of total microbial counts in the oral cavity in 3% & 5% steviol glycoside solution rather than the 3 % hypertonic solution and the control group 3% & 5% sucrose solution. The higher the contents of steviol glycoside solute(%) there is, the greater the reduction in the number of total microbial counts in the oral cavity. Also, measuring the antibiotic activity of steviol glycosides against Streptococcus mutans , the clear zone to which 3% & 5% sucrose solution were applied showed no antagonism at all. However, the clear zone to which the control group 3% & 5% steviol glycoside solution were applied showed conspicuous antibiotic activity.

생강추출물의 구취억제활성도 분석

김현대(Hyun-Dae Kim),이혜진( Hye-Jin Lee),김민영( Min-Young Kim),박현민(Hyun-Min Park),문덕환(Duck-Hwan Moon) 한국구강보건과학회 2013 한국구강보건과학회지 Vol.1 No.1

The purpose of this study was to understand halitosis inhibition activity of Ginger extracts, which were concentrated by extracting and filtering the ginger with hot extraction method. In other to understand halitosis inhibion activity of ginger extracts, total polyphenol quantity, electron donating abilities, appearance of mineral component and hazardous heavy metal and halitosis inhibition activity by Instrumental analysis were measured. Methyl mercaptan was expected to likely have influence upon halitosis inhibition effect. The measurement of total polyphenol quantity was detected after obtaining the calibration curve by using tannic acid as the standard material, was indicated to be 0.30 mg/mL. The effect of electron donating abilities in ginger extracts showed the reduction of about 87% as a result of being compared with absorbance in a case of not adding sample as the control group, it has shown to be activated anti-oxidant activity. Also, in consequence of measuring of halitosis inhibition efficacy of ginger extracts by the compare with measurements of methyl mercaptan using gas chromatography showed the ability of about 25.00%. Therefore, the ginger extracts using hot water have an anti-oxidant effect and halitosis inhibition efficacy on the basis of total polypheol quantity, electron donating abilities, and halitosis inhibition activity. Ginger extracts are considered to be likely allowed to be used as an additive of oral products related to halitosis as the mostly safe natural matter of containing chemical inorganic material similar to dental hard tissue.

Tetrodotoxin (TTX)의 Streptococcus mutans 와 Staphylococcus aureus 에 대한 생육 감수성

김현대(Hyun-Dae Kim),김세연(Se-Yeon Kim) 한국구강보건과학회 2016 한국구강보건과학회지 Vol.4 No.2

The objective of this study is to search the possibility of using the liver of pufferfish, a marine creature as natural antimicrobial by experimenting flesh sensitivity of tetrodotoxin extracted from the liver of pufferfish, a marine creature to Streptococcus mutans and Staphylococcus aureus . The tetrodonic acid (TDA), namely, inducer of tetrodotoxin was confirmed with High Performance Liquid Chromatography (HPLC) to detect and extract “tetrodotoxins fraction” of pufferfish. In order to measure the effect of tetrodotoxin on the growth of Streptococcus mutans and Staphylococcus aureus , it is added to each culture at each concentration of 0-10 nM. After they are measured with spectrophotometer, it is found that experimental group shows the power to inhibit the growth of Streptococcus mutans in 30 hours after cultivation in comparison with control group. Then, the growth curve of Staphylococcus aureus is in the similar type to that of S. mutans . It is found that the growth of S. aureus is inhibited in 24 hours after cultivation in the experimental group where 0.01-0.07 nM tetrodotoxin is contained. Further, the experimental group where 0.15-10 nM tetrodotoxin is contained mostly shows the power to inhibit strain in 4 hours after cultivation, more apparent than the growth inhibiting power of S. mutans . When measuring pH after cultivating experimental group in Streptococcus mutans culture for 24 hours by adding tetrodotoxin of each concentration, we found pH 7.4-7.7 by 4 hours before cultivation. The pH did not vary apparently in comparison to control group. When the contents of tetrodotoxin in each concentration increase in the S. aureus culture, the change in pH is not large in comparison to cultivation time. However, it rapidly decreased in experimental group in just 6 hours after cultivation. Thus, it is judged that it works to hinder the strain growth. As a result, tetrodotoxin is judged to inhibit the growth of Streptococcus mutans and Staphylococcus aureus.

유제품에 의한 구강내 pH 변화와 우식활성능에 관한 평가

김현대(Hyun-Dae Kim) 한국구강보건과학회 2017 한국구강보건과학회지 Vol.5 No.2

In this study, pH value, buffer capacity and total sugar contents (Brix %) were measured by selecting food & beverages containing lactic acid bacteria in viscous form and inviscid form as an ex vivo study to reproduce similar phenomena with regard to oral hygiene during and after oral ingestion. Further, the dental caries activity of Streptococcus mutans was measured to analyze factors affecting tooth corrosion and dental caries in oral cavity after inoculating Streptococcus mutans into selective samples of the experiment and control groups. Compared to processed milk products, the pH of viscous yogurt to which distilled water was added showed a low measurement. Each pH was in the range of 4.11-4.21 and 6.73-6.91. Compared to the processed milk product, the pH of viscous yogurt to which oral cavity cleaner was added showed a low measurement. It was even lower than in the case where distilled water was added as a solution ex vivo. Further, the buffer capacity of yogurt product as an experiment group was measured to be in the range of 0.40-0.51㎖ at pH 5.5. The range of total sugar contents (%) of yogurt to which distilled water was added as a solution was 11.0-14.5, which was higher than that of processed milk product(9.0-12.0). In the case where oral cavity cleaner was added as a solution, sugar content(%) was higher in all samples than the cases where distilled water was added. In analysis of the vitality of Streptococcus mutans in yogurt-2 products, the experiment group with the lowest pH value and white milk product, the control group, the number of germs increased within 10 hours of culture time, after which it decreased. However, in the case of the control group, the number of total germs gradually increased with increasing culture time. The result of this study implies that viscous yogurt product to which distilled water and oral cavity cleaner is added as a solution is likely to cause tooth corrosion and dental caries, because its pH value and sugar content (%) is higher than that of processed milk product. Oral hygiene, therefore, should also be controlled after ingesting processed milk product.

Milk and Beverage Preferences of College Students

김현대(Hyun-Dae Kim),김동수(Dong-Soo Kim),김송숙(Song-Suk Kim) 한국식품영양과학회 1994 한국식품영양과학회지 Vol.23 No.3

미국 남녀 대학생 282명을 대상으로 학교식당에서 저녁시사 때의 음료수로서의 우유 소비성향을 평가하고 이들의 성별, 나이, 인종과 교육정도에 따라 선택하는 12가지 음료수의 기호성에 대한 상관관계에 대해 조사하였다. 조사대상자들의 음료수에 대한 기호성은 단지 성별과 인종에 대해서만이 5% 유의수준에서 정의 상관관계가 있었고 모집단의 각 표본에 대한 우유 소비성향의 가설은 모두 뚜렷한 상관관계가 없는 것으로 나타났다. 그리고, 음료수에 대한 기호성의 순서는 탄삼함유음료, 우유, 물, 냉홍차, 천연과실쥬스, 커피, 코코아 등으로 나타났다. 음료수로서의 우유에 대한 기호도는 남학생(20.7%)과 여학생(19.6%)의 두 집단이 거의 비슷한 비율이었으며, 당의 함량이 높은 탄산함유음료의 경우 여학생(37.5%)보다 남학생(53.7%)이 다소 높은 선택빈도율로 나타났다. 또한, 인종별 음료수 기호성에서도 탄산함유음료가 높은 비율이였고 특히 아랍계 학생들은 커피를 선호하였다. 나이별로는 18세에서 24세 사이의 대학생들이 보통탄산음료를 선호하는 반면 25세에서 39세의 경우는 주로 식이탄산음료를 선택하는 것으로 나타났다. 이상의 연구결과는 최근 음료수의 소비성향에 크게 영향을 미치는 대학생에 대한 음료수의 시장판매와 광고선전에 올바른 전략을 인지시킬 수 있을 뿐만 아니라 영양교육에 도움이 될 수 있다. The purpose of this study was to determine relationships among the observed frequencies of 12 beverages selected by college men and women according to sex, age, race, and academic classification and to estimate consumption of milk according to sex, age, race, and academic classification. The instrument consisted of a check list and four questions. The sample of 282 subjects, 149 college men and 133 college women, was made by the accidental choice method. Observations occurred in the univeristy center cafeteria at the dinner meal. The significant relationships were sex and race in association with beverage selections by all subjects. The proportion of men in the distribution who selected regular, carbonated soft drinks and the proportion of white students who selected any of the carbonated soft drinks were the influencing frequencies. The result of the study indicated that carbonated soft drinks were the most preferred items followed by milk, water, iced tea, fruit juices, coffee, cocoa, and tea.

생강추출물을 이용한 손 소독제의 가능성 평가

김현대(Hyun-Dae Kim) 한국구강보건과학회 2014 한국구강보건과학회지 Vol.2 No.1

The purpose of this study is to develop potential for hand sanitizer through anti-bacterial test on virulent Eshcherichia coli by ginger extract. In each concentration range (0 - 0.9%w/v) of ginger extract, the antimicrobial inhibiting effect of E. coli wasn t shown to be statistically distinct mutually (p<0.05). However, in the concentration of 0.7 - 0.9%w/v in ginger extract, the growth inhibiting activity on E. coli was detected to be 0.21±0.03 and 0.37±0.07 (mm), respectively. Thus, it is judged that the higher concentration in ginger extract leads to have the antimicrobial inhibiting effect. As a result of measuring growth inhibiting activities on E. coli after carrying out heat treatment of ginger extract at 60, 70, 80, 90 and 100℃, respectively, in order to obtain physical and chemical stability of ginger extract, it was indicated (p<0.05) to have statistically distinct influence upon growth inhibiting activities. Also, ginger extract, which was treated by pH degree (pH 2. 4. 6. 8. 10 and 12), did not indicated (p<0.05) statistical influence upon growth inhibiting activities. Hand Sanitizer in the experimental group 1 with the addition of D.W, hydrogenated castro oil, alcohol and ginger extract was measured to be the highest in the antimicrobial inhibiting effect. Also, the result of analyzing (+)ESI (Electroospray Ionization)-HPLC/MS (High Performance Liquid Chromatography/Mass Spectrometry) of gingerol compound in the ginger extract was shown by gingerol compound of ginger on scan 8-gingerol=305[M+H-H2O]m/z were confirmed.

일 치과의원 내원환자의 구취에 대한 평가

김현대 ( Hyun Dae Kim ),조영하 ( Young Ha Cho ) 한국치위생과학회 2009 치위생과학회지 Vol.9 No.4

한국인의 크론병의 양상

김찬규 ( Chan Gyoo Kim ),김현대 ( Hyeon Dae Kim ),김지원 ( Ji Won Kim ),김병관 ( Byeong Gwan Kim ),김주성 ( Joo Sung Kim ),정현채 ( Hyun Chae Jung ),송인성 ( In Sung Song ) 대한소화기학회 2002 대한소화기학회 춘계학술대회 Vol.2002 No.-

<목적> 크론병은 한국에서 아직 드문 질환이지만 점차 발병빈도가 증가하고 있는 질환이다. 본 연구는 이전의 국내보고에 비해 다수의 환자를 관찰하여 한국에서의 크론병의 임상적 특징을 알아보고자 하였다. <방법> 1975년 1월부터 2000년 12월까지 서울대학교병원에서 관찰한 크론병 213례를 대상으로 의무기록지 열람과 전화대담을 통해 후향적 분석을 시행하였다. <결과> 1)1990년 이전 16년간 26례에 불과하던 크론병은 이후 점차 증가하여 1991년

궤양성 대장염의 발생률, 단기적 치료 반응 및 재발률의 변화 양상

김지원 ( Ji Won Kim ),김찬규 ( Chan Gyoo Kim ),김현대 ( Hyeon Dae Kim ),김병관 ( Byeong Gwan Kim ),장동경 ( Dong Kyung Chang ),김주성 ( Joo Sung Kim ),이동호 ( Dong Ho Lee ),정현채 ( Hyun Chae Jung ),송인성 ( In Sung Song ) 대한소화기학회 2003 대한소화기학회지 Vol.41 No.1

Background/Aims: In Korea, there are few studies about the incidence rates and clinical features of ulcerative colitis (UC) in the late 1990s. The aim of this study was to compare the incidence rates, short-term outcome of medical treatment and relapse rates of UC between before and after 1993. Methods: We retrospectively reviewed the medical records of 265 UC patients registered in the Seoul National University Hospital between January 1993 and July 2001. Results: The incidence rates of UC from 1993 to 2001 were relatively steady status, and the average annual incidence rate was 1.6%. There was proctitis in 28.2% and extensive colitis in 31.5%, mild disease in 50.4% and severe disease in 21.8%. Those results were similar to the distribution of UC patients until 1992. The symptomatic remission rates were 75.4%, 75.0%, and 55.1% in order of proctitis, left colitis and extensive colitis, and 80.6%, 53.8%, and 57.1% in mild, moderate and severe disease. The cumulative relapse and operation rates were 24.7% and 3.8% in 1 year, respectively, while 57.3% and 16.1% in 5 years. Conclusions: There seems to be a steady state in the incidence rates of UC since 1993, and the clinical features, short-term outcome of medical treatment of UC since 1993 were similar to those of UC until 1992. (Korean J Gastroenterol 2003;41:15-25)