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지방조직 유래 줄기세포의 조골세포로의 분화에 대한 실험적 연구
이의석,장현석,권종진,임재석,Lee, Eui-Seok,Jang, Hyon-Seok,Kwon, Jong-Jin,Rim, Jae-Suk 대한악안면성형재건외과학회 2008 Maxillofacial Plastic Reconstructive Surgery Vol.30 No.2
Stem cells have self-renewal capacity, long-term viability, and multiline age potential. Adult bone marrow contains mesenchymal stem cells. Bone marrow-derived mesenchymal stem cells (BMSCs) are progenitors of skeletal tissue components and can differentiate into adipocytes, chondrocytes, osteoblasts, and myoblasts in vitro and undergo differentiation in vivo. However, the clinical use of BMSCs has presented problems, including pain, morbidity, and low cell number upon harvest. Recent studies have identified a putative stem cell population within the adipose tissue. Human adipose tissue contains pluripotent stem cells simillar to bone marrow-derived stem cells that can differentiate toward the osteogenic, adipogenic, myogenic, and chondrogenic lineages. Human adipose tissue-derived stem cells (ATSCs) could be proposed as an alternative source of adult bone marrow stem cells, and could be obtained in large quantities, under local anesthesia, with minimal discomfort. Human adipose tissue obtained by liposuction was processed to obtain ATSCs. In this study, we compared the osteogenic differentiation of ATSCs in a specific osteogenic induction medium with that in a non-osteogenic medium. ATSCs were incubated in an osteogenic medium for 28 days to induce osteogenesis respectively. Osteogenic differentiation was assessed by von Kossa and alkaline phosphatase staining. Expression of osteocyte specific bone sialoprotein, osteocalcin, collagen type I and alkaline phosphatase, bone morphogenic protein 2, bone morphogenic protein 6 was confirmed by RT-PCR. ATSCs incubated in the osteogenic medium were stained positively for von Kossa and alkaline phosphatase staining. Expression of osteocyte specific genes was also detected. Since this cell population can be easily identified through fluorescence microscopy, it may be an ideal source of ATSCs for further experiments on stem cell biology and tissue engineering. The present results show that ADSCs have an ability to differentiate into osteoblasts. In the present study, we extend this approach to characterize adipose tissue-derived stem cells.
이의석 ( Eui-seok Lee ),류관모 ( Kwan-mo You ),정용남 ( Young-nam Jeong ),전병선 ( Byeong-seon Jeon ),고봉수 ( Bong-soo Ko ),홍순택 ( Soon-taek Hong ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.5
This study was carried out to investigate the characteristics of the quality of bread containing Red Ginseng Jung Kwa by-product, added in ratios of 0, 10, 20 and 30% of flour. It was found in dough and bread containing red ginseng Jung Kwa by-product that dough and loaf volume, specific loaf volume, baking loss, and pH decreased with an increasing amount of red ginseng Jung Kwa by-product. In addition, loaf weight and hardness were also reduced. In particular, hardness appeared to be 2.18 times higher for bread containing 30% Red Ginseng Jung Kwa by-product as compared to the amounts found in the control. For color, increasing the amount of Red Ginseng Jung Kwa by-product reduced the L value, whereas the a and b values were increased. In the sensory evaluation, the highest overall preference score was observed in the bread containing 20% red ginseng Jung Kwa by-product, whereas the lowest score was found in the control (no red ginseng Jung Kwa by-product added). It was concluded that pan bread containing red ginseng Jung Kwa by-product could be prepared with good acceptability, and that its optimum concentrate was found to be 20% of flour.
한외여과법에 의한 미강단백질 농축물의 분리에 관한 연구
이의석 ( Eui Seok Lee ),홍순택 ( Soon Taek Hong ) 한국산업식품공학회 2013 산업 식품공학 Vol.17 No.2
본 실험에서는 한외여과법(막 분획분자량: 50 kDa, 100 kDa)을 이용하여 미강단백질 농축물을 제조함에 있어서 한외여과의 공정변수(압력, 시간, 부피농축비) 변화에 따른 농축물의 이화학적 조성 및 투과플럭스의 변화를 조사하였다. 이화학적 조성 변화에 있어서 미강 단백질 농축물은 탈지미강과 비교하여 단백질 함량은 약 4배 증가하였으며, 반면 회분 및 피틴산 함량은 다소 감소한 것으로 나타났다. 한외여과 공정에 있어서 공정압력이 증가할수록 투과플럭스는 거의 직선적으로 증가하였고, 공정시간이 증가하고 단백질 농축이 진행됨에 따라 농도분극 현상에 의해 투과플럭스는 감소하였다. 또한, 막의 분획분자량이 클수록 투과플럭스는 상대적으로 높았으며, 분획분자량 100 kDa, 공정압력 2 kgf/㎠에서 최대의 투과플럭스(32 L/㎡·h)를 나타내었다. 농축물 중의 단백질 함량은 부피농축비(VCR)가 증가할수록, 막의 분획분자량이 작을수록 높았다. 미강 단백질 추출물을 부피농축비 8(VCR : 8)로 농축할 경우(공정 압력 2.0 kgf/㎠) 한외여과막의 분획분자량이 2배 증가하였을 때(50 kDa→100 kDa) 공정시간은 40% 감소하였으며, 평균 투과플럭스는 약 2배 정도 증가하였다. In this study, ultrafiltration with a membrane of molecular weight cut off (MWCO) 50 kDa or 100 kDa was applied to produce rice bran protein concentrate and influence process variables such as operation pressure, time, and volume concentration ratio (VCR) on the composition of rice bran protein concentrate and changes in permeation flux were investigated. An increase in permeation flux was observed in accordance with increasing operation pressure, while it decreased with operation time, possibly due to concentration polarization. In addition, the permeation flux was observed to be higher when a membrane with larger MWCO was used and a maximum permeation flux (32 L/㎡·h) was observed with an operation pressure of 2 kgf/㎠ and a 100 kDa membrane. Protein content in the concentrate rose with increasing VCR, and also with membranes of smaller MWCO (i.e, 50 kDa). It was found at VCR 8 and with an operation pressure of 2 kgf/㎠ that total processing time decreased by 40% and average permeation flux increased by about 2 times, when a membrane with 2 times larger MWCO (i.e., 50 kDa→100 kDa) was used.
홍삼정과 제조 부산물 이용에 관한 연구: 반응표면분석을 이용한 총 진세노사이드 추출조건의 최적화
이의석 ( Eui-seok Lee ),류관모 ( Kwan-mo You ),김선형 ( Sun-young Kim ),이가순 ( Ka-soon Lee ),박수진 ( Soo-jin Park ),전병선 ( Byeong-seon Jeon ),박종태 ( Jong-tae Park ),홍순택 ( Soon-taek Hong ) 한국산업식품공학회 2017 산업 식품공학 Vol.21 No.1
본 연구는 홍삼정과 부산물의 산업적 이용성 증대를 위하여 중 반응표면분석법을 이용한 추출수율 및 총 진세노사이드 함량 추출 최적조건을 찾는데 목적이 있다. 추출용매 농도(에탄올, 30-70%, v/v), 추출온도(25-70℃), 추출시간(5-11 hr) 등의 독립변수를 D-optimal design을 통하여 실험계획하고, 얻어진 실험결과를 반응표면분석하여 추출수율, 총 진세노사이드 함량 등의 반응변수에 대한 최적 추출조건을 검토하였다. 그 결과, 독립변수인 추출온도와 시 간이 증가함에 따라 수율 및 총 진세노사이드 함량은 증가하였으나, 추출용매(에탄올)의 경우 고농도에서 수율은 감소한 반면, 추출물 중 총 진세노사이드 함량은 증가하였다. 독립변수 중 추출용매의 농도가 각 반응변수에 가장 큰 영향을 주는 것으로 나타났다. 본 연구를 통해서 유도된 회귀식 모형은 실험을 통해 얻은 결과와 잘 일치하였고, 추출수율과 총 진세노사이드 함량을 최대로 하는 최적 조건은 추출용매농도 57.90% (v/v), 추출온도 56.94℃, 추출시간 11시간으로 이 경우 추출수율은 84.52%, 총 진세노사이드 함량은 9.54 mg/g으로 예측하였다. This study was carried out to extract ginsenosides in by-products from honeyed red ginseng. Response surface methodology (RSM) was used to optimize the extraction conditions. Based on D-optimal design, independent variables were ethanol (extraction solvent) concentration (30-90%, v/v), extraction temperature (25-70℃), and extraction time (5-11 h). Extraction yield (Y1) and total ginsenosides (Y2) in the extract were analyzed as dependent variables. Results found that extraction yield increased with increasing extraction temperature and time, whereas it was decreased with increasing ethanol concentration. Similar trends were found for the content of ginsenosides in the extracts, except for ethanol concentration, which was increased with increasing ethanol concentration. Regression equations derived from RSM were suggested to coincide well with the results from the experiments. The optimal extraction conditions for extraction yield and total ginsenosides were an extraction temperature of 56.94℃, ethanol concentration of 57.90%, and extraction time of 11 h. Under these conditions, extraction yield and total ginsenoside contents were predicted to be 84.52% and 9.54 mg/g, respectively.
탈지유채박으로부터 추출된 표면활성물질 중 Sinapine 제거에 관한 연구
이의석 ( Eui Seok Lee ),김산성 ( San Seong Kim ),신정아 ( Jung Ah Shin ),천진혁 ( Jin Hyuk Chun ),김선주 ( Sun Ju Kim ),이기택 ( Ki Teak Lee ),홍순택 ( Soon Taek Hong ) 한국산업식품공학회 2015 산업 식품공학 Vol.19 No.4
In this study, the process of sinapine removal from surface-active substances extracted from defatted rapeseed cake was established by using a mixed organic solvent system (diethylether:ethyl acetate = 1:1, v/v). The emulsifying properties of the purified surface-active substances were investigated. Thin layer chromatogram showed that sinapine was removed and purified surface-active substances were found to have better emulsifying properties compared to a non-purified one or commercial soy lecithin. As for interfacial tension data, purified surface-active substances showed values lower (10-1 wt%: 3.20±0.57 mN/m) than the non-purified ones (10-1 wt%: 14.16±0.27 mN/m). In addition, we found that fat globule size in emulsions with purified surface-active substances was much smaller than in emulsions with non-purified substances or commercial soy lecithin. These results could be attributable to the increased amount of phospholipids in purified substances following sinapine-removal.
프랙탈 분석을 통한 악골 내 낭종의 감압술 후 골 치유에 대한 방사선학적 평가
백진우,석민,이의석,장현석,임재석,Baek, Jin-Woo,Seok, Min,Lee, Eui-Suk,Jang, Hyun-Seok,Rim, Jae-Suk 대한구강악안면외과학회 2007 대한구강악안면외과학회지 Vol.33 No.5
Purpose: This study was done to know the usefulness of fractal analysis when evaluating the radiologic changes after decompression on jaw bone cystic lesions using fractal analysis. Materials and methods: 30cases of cystic lesions were followed up after decompression. Panoramic image was used to observe radiologic changes around the cystic lesion. The part of the panoramic image which showed radiologic change was defined as region of interest(ROI); The fractal dimension of the ROI was calculated using box-counting method. Results: Using sign-rank test, there was a statistically significant difference in fractal dimensions after decompression therapy(P<0.0001). The fractal dimensions statistically increased after decompression(the median of D:0.12). Conclusions: The ROI after decompression showed higher fractal dimensions which offer the objective proof of the bone healing around cystic lesions after decompression treatment.
배재석(Jae-Seok Bae),이의석(Eui-Suk Lee),홍순택(Soon-Taek Hong) 충남대학교 농업과학연구소 2010 농업과학연구 Vol.37 No.2
This study was carried out to investigate the quality characteristics of bread containing mulberry fruit powder(0, 3, 6 and 9%, w/w). For color values, L, a and b values decreased with increasing the amount of mulberry fruit powder. In texture, increasing the amount of mulberry fruit powder resulted in hardness and chewiness to increase, while springiness and cohesiveness was decreased. Dough volume of bread containing mulberry fruit powder was reduced and specific loaf volume was also decreased with increasing the amount of mulberry powder. With addition of 6% mulberry powder to the bread, overall sensory score showed the highest rating, while it was minimum with 9% addition. In conclusion, it could be expected that a range of mulberry fruit breads can be developed, with good sensory properties.