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Kinetic Modeling for Quality Prediction During Kimchi Fermentation
Hae-Kyung Chung,Kyung-Mok Yeo,Myung-Hwan Kim 한국식품영양과학회 1996 Preventive Nutrition and Food Science Vol.1 No.1
This study was conducted to develop the fermentation kinetic model for the prediction of acidity and pH changes in Kimchi as a function of fermentation temperatures. The fitness of the model was evaluated using traditional two-step method and an alternative non-linear regression method. The changes in acidity and pH during fermentation followed the pattern of the first order reaction of a two-step method. As the fermentation temperature increased from 4℃ to 28℃, the reaction rates of acidity and pH were increased 8.4 and 7.6 times. respectively. The activation energies of acidity and pH were 16.125 and 16.003kcal/mole. The average activation energies of acidity and pH using a non-linear method were 16.006 by the first order and 15.813 kcal/mole by the zero order, respectively. The non-linear procedure had better fitting to experimental data of the acidity and pH than two-step method. The shelf-lives based on the time to reach the 1.0% of acidity were 33.1 day at 4℃ and 2.8 day at 28℃.
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( Yoomi Yeo ),( Kyung-il Han ),( Tae-hyung Kim ),( Youlim Kim ),( Chang Youl Lee ),( Hayoung Choi ),( Yeon-mok Oh ) 대한결핵 및 호흡기학회 2021 대한결핵 및 호흡기학회 추계학술대회 초록집 Vol.129 No.-
Purpose Bronchiectasis (BE) is a heterogeneous disease in etiology, co-morbidities, natural course and prognosis. Etiologic factor might cause the diverse manifestations of BE. Nontuberculous Mycobacterial pulmonary disease (NTM-PD) can directly cause bronchiectasis or make worse pre-existing BE. We evaluated the clinical characteristics of NTM caused BE. Method Patients were identified from 26 hospitals in Korea from August 2018 to December 2019, sorting from the cohort named Korean Multicenter Bronchiectasis Audit and Research Collaboration (KMBARC). The attending physicians determined the etiology of BE based on clinical data. We compared various clinical findings between the patients with NTM-caused BE (NTM-BE) and other patients(non-NTM-BE). Results A total 872 patients were included for analysis. Among the patients, 4.7% (46 of 872) were classified to NTM-BE group. NTMBE group showed higher proportion of female (76% in NTM-BE group, 55% in non-NTM-BE group, p< 0.005), lower body mass index (BMI) (21.7 vs. 23.0, p=0.027), lower proportion of patients with duration over 15 years with bronchiectasis (12 % vs. 26 %, p<0.05) and significantly lower portion of COPD (14% vs. 36%, p=0.002). Radiologically, NTM-BE group showed significantly different distribution especially involving more frequently right middle lobe (85% vs. 68%, p<0.001) and left upper lobe lingular segment (76% vs. 52%, p< 0.001), while less involvement of the lower lobes. Patients with NTM-BE group had significantly higher FEV1 (73.85% vs. 64.32%, p=0.008) and FVC (79.77% Vs. 72.94%, p=0.021). Patients with NTM-BE showed no significant difference in the comorbidities, current medications, exacerbation in the previous year nor history of hemoptysis. Conclusions NTM-BE patients in Korea showed different clinical features such as more female, lower BMI, less patient with long duration of BE, different location of BE and better pulmonary function compared to non-NTM-BE patients. Further research should be followed for long term clinical course of NTM-BE.
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Kinetic Modeling for Quality Prediction During Kimchi Fermentation
Chung, Hae-Kyung,Yeo, Kyung-Mok,Kim, Nyung-Hwan The Korean Society of Food Science and Nutrition 1996 Preventive Nutrition and Food Science Vol.1 No.1
This study was conducted to develop the fermentation kinetic model for the prediction of acidity and pH changes in Kimchi as a function of fermentation temperatures. The fitness of the model was evaluated using traditional two-step method and an alternative non-linear regression method. The changes in acidity and pH during fermentation followed the pattern of the first order reaction of a two-step method. As the fermentation temperature increased from 4$^{\circ}C$ to 28, the reaction rates of acidity and pH were increased 8.4 and 7.6 times, respectively. The activation energies of acidity and pH were 16.125 and 16.003kcal/mole. The average activation energies of acidity and pH using a non-linear method were 16.006 by the first order and 15.813 kcal/mole by the zero order, respectively. The non-linear procedure had better fitting 개 experimental data of the acidity and pH than two-step method. The shelf-lives based on the time to reach the 1.0% of acidity were 33.1day at 4$^{\circ}C$ and 2.8 day 28$^{\circ}C$.
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Minsu Kim,Hyejung Mok,Woon-Seok Yeo,Joong-Hoon Ahn,Yoon Kyung Choi 고려인삼학회 2021 Journal of Ginseng Research Vol.45 No.5
Ginseng has long been considered as an herbal medicine. Recent data suggest that ginseng has anti-inflammatory properties and can improve learning- and memory-related function in the central nervous system (CNS) following the development of CNS neuroinflammatory diseases such as Alzheimer’s disease, cerebral ischemia, and other neurological disorders. In this review, we discuss the role of ginseng in the neurovascular unit, which is composed of endothelial cells surrounded by astrocytes, pericytes, microglia, neural stem cells, oligodendrocytes, and neurons, especially their blood-brain barrier maintenance, anti-inflammatory effects and regenerative functions. In addition, cell-cell communication enhanced by ginseng may be attributed to regeneration via induction of neurogenesis and angiogenesis in CNS diseases. Thus, ginseng may have therapeutic potential to exert cognitive improvement in neuroinflammatory diseases such as stroke, traumatic brain injury, multiple sclerosis, Parkinson’s disease, and Alzheimer’s disease.
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김치 젖산균과 효모의 혼합배양 방법에 의한 과채류즙 발효과정중의 주요 성분변화
김현영,여경목,김복남,최홍식 부산대학교 김치연구소 1998 김치의 과학과 기술 Vol.4 No.-
Lactic acid bacteria KL-1, KD-6, KL-4 strains isolated from kimchi, or obtained Lactobacillus acidophilus, Lactobacillus plantarum, Leuconostoc mesenteroides with and without yeast(Saccharomyces cerevisiae) were inoculated in fruit-vegetable juice for mixed culture fermentation 3 days at 30℃, and then their chemical changes were studied during fermentation. The amount of organic acid produced by the mixed culture fermentation of KL-1 and yeast was 0.82%(3 days) or 0.58%(1 day) and with the final pH of 3.3(3 days) or 4.2(1 day). These mixed culture systems of isolated strains or other bacterial strains had almost similar results of growth rate and acid production. The contents of vitamin C and β-carotene were retained and stabilized as 70∼80% level of their initial values after 24 hrs-fermentation. And also ethanol was produced as of the range in 9.6㎎%(WIV) by the mixed culture fermentation of KL-1 and yeast, however, the content of ethanol in single culture fermentation by KL-1 strain was much lower than that of mixed culture. The major components of organic acids in fermented juice by mixed culture were considered as malic(26.0%), lactic(49.9%), succinic and citric acid, whereas these of unfermented juice were malic(53.2%), citric and other acids. On other hand, reducing sugar was decreased from 18.3㎎/ml in fresh juice to about 12㎎/ml in juice by mixed culture fermentation. Concentrations of fructose, glucose and sucrose were also greatly reduced in fermented juice.
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의학적 피부관리를 위한 의료기기의 사용과 법률에 대한 고찰
여운철 ( Un Cheol Yeo ),정찬우 ( Chan Woo Jeong ),한승경 ( Seung Kyung Hann ),김홍직 ( Hong Jig Kim ),한을남 ( Eul Nam Han ),박기범 ( Ki Beom Park ),최광호 ( Kwang Ho Choi ),목혜수 ( Hae Soo Mok ),문병천 ( Byung Chun Moon ),김용상 대한피부과학회 2009 대한피부과학회지 Vol.47 No.11
Background: Medical skin care is essential for the treatment of skin diseases all over the world. Medical skin care is also part of medical practice and this must be differentiated from the simple skin care that is given for normal healthy skin. Objective: We wanted to discuss medical skin care and the related medical devices and legal issues. Methods: We reviewed the related laws and regulations, we consulted experts and associations and we analyzed the result of the survey. Results: Legally, medical skin care and simple skin care are well classified. However, many illegal procedures are still performed by non-medical personnel and many adverse effects have been reported as a result. Furthermore, there are no legal restrictions for the performer based on the grade of each medical skin care procedure. Conclusion: For the best results and safe procedures, medical skin care must be performed by approved medical equipment under the supervision of a physician or medical personnel. Continuous control and guidance by the government is strongly needed. (Korean J Dermatol 2009;47(11):1236~1245)
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김치 젖산균과 효모의 혼합배양 방법에 의한 과채류즙의 발효양상
최홍식,김현영,여경목,김복남 부산대학교 김치연구소 1998 김치의 과학과 기술 Vol.4 No.-
Fermented beverage using lactic acid bacteria isolated from kimchi was investigated. Lactic acid bacteria KL-1, KD-6, KL-4 strains from kimchi, or obtained Lactobacillus acidophilus, Lactobacillus plantarum, Leuconostoc mesenteroides with and without yeast(Saccharomyces cerevisiae) were inoculated in fruit-vegetable juice for single and mixed culture fermentation. During the fermentation by bacterial strain and yeast for 1∼3 days at 30℃, various fermentation behaviors were observed. The growth rate of mixed culture of KL-1 and yeast was higher than that of single culture by KL-l alone during the fermentation. The amount of organic acid produced by the mixed culture fermentation of KL-1 and yeast was 0.82%(3 day) or 0.58%(1 day) and with the final pH of 3.3(3 day) or 4.2(1 day). These mixed culture systems of isolated strains or other bacterial strains had almost similar results of growth rate and acid production. Among several bacterial strains, KL-1 was suitable for the mixed culture fermentation with yeast in terms of desirable fermentation behavior and organoleptical quality. The selected strain, KL-l was identified as Leuconostoc spp. through the series of tests on carbohydrate fermentation and biochemical characteristics.
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권혁세(Hyuck-Se Kwon),신현경(Hyun-Kyung Shin),권상오(Sang-O Kwon),여경목(Kyung-Mok Yeo),김상무(Sang-Moo Kim),김복남(Bok Nam Kim),김진경(Jin-Kyung Kim) 한국식품영양과학회 2009 한국식품영양과학회지 Vol.38 No.10
본 연구의 목적은 향신료로서 한국인의 식생활에 중요한 위치를 차지하고 있는 홍고추가루 수용성 추출물의 항염증 활성을 검토해보고자 수행되었다. 그 결과 홍고추가루의 수용성 추출물은 LPS 처리에 의한 NO 및 PGE₂의 생성을 현저히 억제시키는 것을 관찰할 수 있었으며, NO의 생합성효소인 iNOS 단백질의 발현 또한 억제시킴을 확인할 수 있었다. 홍고추가루의 수용성 추출물은 염증성 사이토카인인 IL-6의 생성억제 효과도 탁월하였다. 이러한 연구결과로 볼 때 고추의 수용성 추출물이 대식세포에 의해 생성되는 염증반응의 매개물질인 NO, PGE₂, IL-6의 생성을 억제함으로 염증반응을 완화시켜 주는 것으로 판단된다. 차후 항염증 활성을 갖는 홍고추가루의 수용성 추출물의 성분을 동정하는 연구가 필요할 것으로 사료되며, 고추가 식품유래의 항염증 활성을 갖는 제품 개발에 있어 유용한 식품자원 원료로 사용될 수 있을 것으로 생각된다. Inflammation is a pivotal component of a variety of diseases, such as atherosclerosis and tumour progression. Various naturally occurring phytochemicals exhibit antiinflammatory activity and are considered to be potential drug candidates against inflammation-related pathological processes. Red pepper is the most consumed species in Korea. However, the antiinflammatory effects of red pepper have not been characterized. Thus, the present study was designed to evaluate the effects of the aqueous extract from red pepper (RPAE) on lipopolysaccharide (LPS)-induced inflammatory responses in murine macrophages. RPAE demonstrated strong antiinflammatory activity through its ability to reduce nitric oxide and prostaglandin E2 production in the LPS-stimulated mouse macrophage cell, RAW264.7. It also inhibited the production of interleukin-6 (IL-6) on the LPS-stimulated RAW264.7 cells. Further study indicated that LPS-stimulated induction of inducible nitric oxide synthase and cyclooxygenase-2 was significantly inhibited by RPAE exposure (1,000 ㎎/mL) in RAW264.7 cells. Collectively, these data suggest that the use of RPAE may be a useful therapeutic approach to various inflammatory diseases.
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