메주종류를 달리하여 제조한 된장 숙성중의 향미특성 변화

이강권,이철호 한국산업식품공학회 2003 산업 식품공학 Vol.7 No.1

전통식 된장 및 Aspergillus oryzae koji와 Bacillus subtilis의 세균 koki를 이용한 된장을 제조하여 30℃에서 90일간 숙성하며, 숙성기간동안의 향미특성 차이를 측정하였다. 총 유리아미노산 량은 471.71~1708.47mg%로 숙성이 진행됨에 따라 증가하는 경향을 나타내었다. 일본식 된장은 arginine, proline, leucine 함량이 비교적 높아 타 된장과 다른 경향을 나타내었으나, 3종류 된장 시료 모두 glutamic acid, leucine이 공통적으로 많은 비율이 존재하였다. 유기산은 전통식 된장은 oxalic acid 와 citric acid가 검출되었고, 일본식 된장은 담금 직후부터 숙성 90일까지 oxalic acid, citric acid, malic acid가 검출되었는데, malic acid는 담금 직후 23.52mg%를 나타낸 후, 숙성 90일에는 202.18mg%로 약 10배정도 급격히 증가하였다. 혼합식 된장은 oxalic acid, mal 금초기 371.65~623.48 mg%에서 숙성 90일 이후 246.09~343.4 mg%로 감소하였으며, 모든 시료에서 glucose 와 galactose의 함량이 가장 높았다. 지방산 분석 결과 myristic, palmitic, stearic, oleic, linoleic, linolenic acid가 확인 되었다. 측정된 지방산 중 linoleic acid가 38.56~51.86%로서 가장 많은 비율을 나타내었고, oleic acid는 19.09~27.51%, palmitic acid는 7.37~10.89%, linolenic acid는 5.50~7.52~, myristic acid는 1% 미만이었다. 향기성분 분석 결과 alcohol류 10종, ester 류 19종, acid류 5종, aldehydes 류 9종, ketones류 5종, sulfur화합물 1종, hydrocarbon 류 16종, 기타 13종 등 총 78개의 화합물이 검출되었다. 전통식 된장에서 검출된 성분은 모두 60종이었으며, 일본식 된장은 61종, 혼합식 된장은 72종이었다. 3종류의 된장에서, 숙성 전기간 동안 검출된 성분은 ethanol, 2,3-butanedione, pentyl-acetate, 3-methyl-butanal, 2-methyl-1-butanol, 2-pentylfuran, 1-limonene, 2-metoxyphenol 등 8종이었다. Three types of Doenjang, using Korean menu (KM), Japanease koji(JK) and modified meju mix of A. oryzae meju and B. subtilis meju(MAB) were manufactured and salt aged for 90 days at 30℃. The major free amino acids of Doenjang were glutamic acid and leucine. Among the free amino acids in Doenjang, isoleucine was the most abundant component at the begiginning of aging period. Among the organic acids in JK Doenjang, malic acid increased remarkably during salt aging. It contained higher amounts of free sugars than the others. The total amount of free sugars in Doenjang decreased during salt aging. In fatty acid compositions of Doenjang, myristic, palmitic, stearic, oleic, linoleic, linolenic acid were analyzed, and the most abundant fatty acid was linoleic acid, 38.56∼51.86%. The volatile flavor compounds of Doenjang were analyzed and seventy eight compounds were identified. Ethanol was found to be one of the most abundant volatile flavor compound. In JK Doenjang, ethanol increased 400 times during fermentation. The number of volatile compounds detected immediately after salt aging of JK Doenjang were 28 and increased to 50 compounds after 60 days of salt aging. In MAB Doenjang, most of the volatile compounds were found after 30 days of salt aging. Eight volatile compounds such as ethanol, 2,3-butanedione, pentyl-acetate, 3-methyl-butanal, 2-methyl-1butanol, 2-pentylfuran, 1-limonene, 2-metoxyphenol were found in all samples with relatively abundant amount.

메주종류를 달리하여 제조한 된장 숙성중의 관능적 품질특성 변화

이강권,이현덕,이철호 한국산업식품공학회 2003 산업 식품공학 Vol.7 No.1

전통식 된장 및 Aspergillus oryzae koji와 Bacillus subtilis의 세균 koji를 이용한 된장을 제조하여 30℃에서 90일간 숙성하며, 숙성기간동안의 관능적 품질특성 차이를 측정하였다. 전통식 된장은 특히, 쓴맛이 타 된장에 비해 높은 값을 나타냈으며, 일본식 된장으 맛의 어우러짐 및 전반적인 맛의 품질에 있어, 타 된장에 비해 평가치가 높았다. 주성분 분석에 의하여 3종류의 된장의 특성을 구분할 수 있었는데, 전통식 된장은 관능적인 향기에서는 메주냄새의 특성이 강하게 발현되는 된장으로 구분 될 수 있었다. 일본식 된장은 관능적인 맛은 구수한맛, 단맛, 맛의 어우러짐, 전반적인 맛품질, 관능적인 향기에서는 전반적인 향품질의 특성이 강하게 발현되는 된장으로 나타났다. 그리고, 혼합식 된장은 관능적인 맛에서는 단맛, 구수한맛, 짠맛, 신맛, 외관에서는 갈색, 밝기, 관능적 향기에서는 구수한 냄새, 술냄새, 산패취, 짠냄새, 단냄새의 특성이 강하게 나타나는 된장의로 구분되어 질 수 있었다. 이 중 관능적인 맛의 특성은 일본식 된장과 혼합식 된장이 상관관계가 높게 나타났다. 따라서, 각기 다른 메주로 제조한 된장은 숙성에 따라 독특한 특성의 된장으로 진행되어 감을 알 수 있었다. Three types of Doenjang, using Korean menu (KM), Japanease koji (JK) and modified meju mix of A. oryzae meju and B. subtilis meju (MAB) were manufactured and salt aged for 90 days at 30℃. The changes of sensory characters of flavor components in Doenjang during 90 days were examined. All results were analyzed with statistics such as ANOVA and principal component analysis (PCA). In the PCA result of the three types of Doenjang, first two principal components could be explained by 90.73% of all taste and harmonized taste. MAB Doenjang was chiefly chiefly correlated with sweet taste, nutty taste, salty taste and sour taste and in odor compounds, first two principal components could be explained 86.58% of all components. JK Doenjang was highly correlated with odor acceptability and MAB Doenjang was correlated with sweet odor, nutty odor, alcoholic odor, racid odor and off odor. KM Doenjang was close related with meju odor.

韓國人의 飮酒樣態에 關한 硏究

曺晧哲,金政煇,李時炯 大韓神經精神醫學會 1975 신경정신의학 Vol.14 No.1

Alcohol has long been used by humankind for the various reasons, eg, emotional, ceremonial, and even as a tranquilizer etc. Thus drinking pattern of a certain group is well reflected on its cultural climate. It is very this reason that, in the field of social science, one avenue to understand the pattern of culture is via analyzing that of drinking. Unfortunately, however, not many studies have been done about so called "social drinker" camparing to the numerous studies done about "alcoholism". The authors attempted to study a general pattern of drinking among Korean male adult. Two thousands copies of questionnaire which consists of 35 items, were distributed to the college students and parents of school children randomly as follows: 1) To compare the geographical differences; city of Taegu and town of Sang-Joo were selected for study. 2) To compare the generational defferences; Fresh-man and sophomore classes at Kyungpook National University were selected. Some of the meaningful findings are as follows; 1) Two thirds of Korean male adult drink alcohol occasionally, to be defined as so called "social drinker", and a third might be called "regular drinker". 2) Majority drink alcohol for the purpose of more smooth interpersonal relation, rather than escape from reality. 3) Traditionally as it has been, still majority of Korean male are quite against female drinking. 4) Majority drink low concentrated alcohol in larger amount. 5) Majority drink outside of home which is quite different from our tradition, thus its considered modernization slowly has begun to effect drinking pattern also. 6) Student group drinks for the emotional reason and they are more permissive toward the female drinking.

Neuroprotective mechanisms of dieckol against glutamate toxicity through reactive oxygen species scavenging and nuclear factor-like 2/heme oxygenase-1 pathway

Cui, Yanji,Amarsanaa, Khulan,Lee, Ji Hyung,Rhim, Jong-Kook,Kwon, Jung Mi,Kim, Seong-Ho,Park, Joo Min,Jung, Sung-Cherl,Eun, Su-Yong The Korean Society of Pharmacology 2019 The Korean Journal of Physiology & Pharmacology Vol.23 No.2

Glutamate toxicity-mediated mitochondrial dysfunction and neuronal cell death are involved in the pathogenesis of several neurodegenerative diseases as well as acute brain ischemia/stroke. In this study, we investigated the neuroprotective mechanism of dieckol (DEK), one of the phlorotannins isolated from the marine brown alga Ecklonia cava, against glutamate toxicity. Primary cortical neurons ($100{\mu}M$, 24 h) and HT22 neurons (5 mM, 12 h) were stimulated with glutamate to induce glutamate toxic condition. The results demonstrated that DEK treatment significantly increased cell viability in a dose-dependent manner ($1-50{\mu}M$) and recovered morphological deterioration in glutamate-stimulated neurons. In addition, DEK strongly attenuated intracellular reactive oxygen species (ROS) levels, mitochondrial overload of $Ca^{2+}$ and ROS, mitochondrial membrane potential (${\Delta}{\Psi}_m$) disruption, adenine triphosphate depletion. DEK showed free radical scavenging activity in the cell-free system. Furthermore, DEK enhanced protein expression of heme oxygenase-1 (HO-1), an important anti-oxidant enzyme, via the nuclear translocation of nuclear factor-like 2 (Nrf2). Taken together, we conclude that DEK exerts neuroprotective activities against glutamate toxicity through its direct free radical scavenging property and the Nrf-2/HO-1 pathway activation.

우리나라 수산발효기술의 특색

이철호(Cherl-Ho Lee),이응호(Eung-Ho Lee),임무현(Moo-Hyun Lim),김수현(Soo-Hyun Kim),채수규(Soo-Kyu Chae),이근우(Keun-Woo Lee),고경희(Kyung-Hee Koh) 군산대학교 수산과학연구소 1994 군산대학교 수산과학연구소 연구논문집 Vol.1 No.-

The evolution of Korean fish fermentation technology was reviewed from the old literature. and the on going proceses were surveyed. The principles involved in the traditional fermentation methods were explained by the recent acientific findings. The fish fermentatlon technology can be classified into two groups: jeot-kal process, where salt is the only material added to the fish for fermentation and aik-hae process, where cooked cereal, garlic and red pepper powder are added to the salted fish. A total of 46 kinds of jeot-kal was identifed in a survey, depending on the raw materials used. The characteristic feature of Korean jeot-kal process is to produce fermented products which still has original shape after 2·3 months of fermentation to be used for add-dishes of rice meal, as well as fish sauce by keeping these products for longer time(over 6 months) for severe enzymematic hydrolysis to be used for the subingredient of Kimchi(Korean fermented vegetable food). The taste of Jeot-kal is formed by the protein hydrolysates due to the action of salt-tolerant Pediococcus, Bacillus, Halobacterium etc. When the taste of joet-kal deteriorates, yeasts appear to dominate. In aki-hae fermentation, the safety of preserved fish is kept by the rapid decrease in pH resulting from the acid fermentation of added cereals. The roles of cid forming bacteria and proteloytic bacteria are important. The fermentation is completed in 2 weeks and the excess production of acid during prolonged storage limits the taste acceptability. The fish fermentation technology in Korea stands at important position in Korean food science and technology, since the processes of jeot-kal and soysauce have same root in the principle of microbial proteolysis and the processes of aik-hae and Kimchi in the microbial acid production principles.

Predictive test for chemotherapy response in resectable gastric cancer: a multi-cohort, retrospective analysis

Cheong, Jae-Ho,Yang, Han-Kwang,Kim, Hyunki,Kim, Woo Ho,Kim, Young-Woo,Kook, Myeong-Cherl,Park, Young-Kyu,Kim, Hyung-Ho,Lee, Hye Seung,Lee, Kyung Hee,Gu, Mi Jin,Kim, Ha Yan,Lee, Jinae,Choi, Seung Ho,Ho Elsevier 2018 LANCET ONCOLOGY Vol.19 No.5

<P><B>Summary</B></P> <P><B>Background</B></P> <P>Adjuvant chemotherapy after surgery improves survival of patients with stage II–III, resectable gastric cancer. However, the overall survival benefit observed after adjuvant chemotherapy is moderate, suggesting that not all patients with resectable gastric cancer treated with adjuvant chemotherapy benefit from it. We aimed to develop and validate a predictive test for adjuvant chemotherapy response in patients with resectable, stage II–III gastric cancer.</P> <P><B>Methods</B></P> <P>In this multi-cohort, retrospective study, we developed through a multi-step strategy a predictive test consisting of two rule-based classifier algorithms with predictive value for adjuvant chemotherapy response and prognosis. Exploratory bioinformatics analyses identified biologically relevant candidate genes in gastric cancer transcriptome datasets. In the discovery analysis, a four-gene, real-time RT-PCR assay was developed and analytically validated in formalin-fixed, paraffin-embedded (FFPE) tumour tissues from an internal cohort of 307 patients with stage II–III gastric cancer treated at the Yonsei Cancer Center with D2 gastrectomy plus adjuvant fluorouracil-based chemotherapy (n=193) or surgery alone (n=114). The same internal cohort was used to evaluate the prognostic and chemotherapy response predictive value of the single patient classifier genes using associations with 5-year overall survival. The results were validated with a subset (n=625) of FFPE tumour samples from an independent cohort of patients treated in the CLASSIC trial (NCT00411229), who received D2 gastrectomy plus capecitabine and oxaliplatin chemotherapy (n=323) or surgery alone (n=302). The primary endpoint was 5-year overall survival.</P> <P><B>Findings</B></P> <P>We identified four classifier genes related to relevant gastric cancer features (<I>GZMB, WARS, SFRP4</I>, and <I>CDX1</I>) that formed the single patient classifier assay. In the validation cohort, the prognostic single patient classifier (based on the expression of <I>GZMB, WARS</I>, and <I>SFRP4</I>) identified 79 (13%) of 625 patients as low risk, 296 (47%) as intermediate risk, and 250 (40%) as high risk, and 5-year overall survival for these groups was 83·2% (95% CI 75·2–92·0), 74·8% (69·9–80·1), and 66·0% (60·1–72·4), respectively (p=0·012). The predictive single patient classifier (based on the expression of <I>GZMB, WARS</I>, and <I>CDX1</I>) assigned 281 (45%) of 625 patients in the validation cohort to the chemotherapy-benefit group and 344 (55%) to the no-benefit group. In the predicted chemotherapy-benefit group, 5-year overall survival was significantly improved in those patients who had received adjuvant chemotherapy after surgery compared with those who received surgery only (80% [95% CI 73·5–87·1] <I>vs</I> 64·5% [56·8–73·3]; univariate hazard ratio 0·47 [95% CI 0·30–0·75], p=0·0015), whereas no such improvement in 5-year overall survival was observed in the no-benefit group (72·9% [66·5–79·9] in patients who received chemotherapy plus surgery <I>vs</I> 72·5% [65·8–79·9] in patients who only had surgery; 0·93 [0·62–1·38], p=0·71). The predictive single patient classifier groups (chemotherapy benefit <I>vs</I> no-benefit) could predict adjuvant chemotherapy benefit in terms of 5-year overall survival in the validation cohort (p<SUB>interaction</SUB>=0·036 in univariate analysis). Similar results were obtained in the internal evaluation cohort.</P> <P><B>Interpretation</B></P> <P>The single patient classifiers validated in this study provide clinically important prognostic information independent of standard risk-stratification methods and predicted chemotherapy

The Effect of Korean Soysauce and Soypaste Making on Soybean Proteion Quality

Cherl-Ho Lee(이철호) 한국식품과학회 1976 한국식품과학회지 Vol.8 No.2

Effect of Extrusion-Cooking on the Molecular Structure and Alcohol Yield of Wheat Starch

Cherl-Ho Lee(이철호),Gi-Myung Kim(김기명),Ji-Young Kim(김지용),Jae-Gak Lim(임재각) 한국식품과학회 1991 한국식품과학회지 Vol.23 No.6

Fish Fermentation Technology

Lee, Cherl Ho 한국산업미생물학회 1989 한국미생물·생명공학회지 Vol.17 No.6

The historical background of fish fermentation in Asia and other regions of the world is reviewed. The classification of fermented fish products in different regions is attempted with respect to the technology involved. The fermented fish products are largely divided into three groups; (1) high-salt, (2) low-salt, and (3) non-salt fermented. High-salt fermented products contain over 20% of salt and are represented by fish sauce, cured fish and fish paste. Low-salt fermented products contain 6-18% salt and are subdivided into lactic fermented products with added carbohydrate and acid pickling associated with low temperature. Non-salt fermented products are represented by the solid state bonito fermentation and some alkaline fermentation of flat fishes. The local names of the products in different regions are compared and classified accordingly. The microbial and biochemical changes during fish fermentation are considered in relation to the quality of the products, and their wholesomeness is reviewed.

Effects of Prefermentation and Extrusion Cooking on the Lactic Fermentation of Rice-Soybean Based Beverage

Cherl-Ho Lee(이철호),Moussa Souane(무사수안네),Ki-Hyung Rhu(류기형) 한국식품과학회 1988 한국식품과학회지 Vol.20 No.5