솔잎 첨가김치의 숙성중 당, 산 및 아미노산의 함량 변화

오영애,김순동,김경희 대구효성가톨릭대학교 식품과학연구소 1997 식품과학지 Vol.9 No.-

솔잎 물추출물(WEPN)을 첨가한 김치의 숙성중 유리당과 유기산 및 유리아미노산의 함량변화를 조사하였다. 미생물의 주 영양원인 유리당은 glucose, fructose, sucrose, mannitol이 검출되었으며, 숙성의 진행에 따라 mannitol은 증가하였으나 glucose, fructose 및 sucrose의 함량은 감소하였다. WEPN 첨가김치에서는 sucrose의 감소율은 무첨가에서 높았으나 glucose와 fructose의 감소율은 첨가김치에서 높았고 mannitol의 증가율은 무첨가 김치에서 높았다. 유기산으로는 oxalic, citric, acetic, malic, succinic, lactic acid가 검출되었다. Oxalic acid, citric acid 및 malic acid는 숙성과 함께 감소하였고 감소율은 무첨가 김치에서 높았다. Acetic acid, succinic acid 및 lactic acid는 숙성중에 증가하였으며, succinic acid는 무첨가 김치에서, malic acid는 첨가김치에서 높은 함량을 보였다. 유리아미노산 함량은 첨가, 무첨가 다같이 숙서이 따라 증가하였는데 WEPN 첨가김치에서 증가율이 높았다. 이러한 현상은 무첨가 김치에서 소모율이 적음에 따른 영향이라 판단되었다. This study was conducted to investigate the effect of pine needle water extract(WEPN) on the shelf-life of kimchi. The extract was added 2% as pine needle basis in kimchi. The contents of free sugar, free amino acid and organic acid, and pH, acidity were determined during fermentation at 10℃. The edible periods of WEPN added kimchi was enhanced to 7days than control kimchi by estimating of pH and acidity. Free sugars, such as glucose, fructose, sucrose and mannitol in kimchi juice were detected. Mannitol was increased but glucose, fructose and sucrose were decreased. The rate of increase in sucrose contents and that of decrease in mannitol contents showed higher at control kimchi than at WEPN added products. The rate of decrease in glucose and fructose contents showed higher at WEPN added kimchi than at control porducts. Free amino acid contents of control kimchi at 0 day and 21th day fermentation were 319㎎ and 551㎎/100g of kimchi, respectively. Its content were also higher in WEPN added kimchi than in that of control during entire fermentation periods. Oxalic, citric, acetic, malic, succinic, lactic acid as kimchi organic acids were detected. The changes in organic acids content of control and WEPN added kimchi showed simillar tendency during fermentation.

갯쑥부쟁이(Heteropappus hispidus (Thunb.))의 감마방사선 감수성과 M1 세대 형질변동 특징

오병권,홍경애,송성준,유장걸,이선주,이영일 한국환경농학회 2003 한국환경농학회지 Vol.22 No.4

제주도에서 자생하는 갯쑥부쟁이(Heteropappus hispidus (Thunb.))에 감마선을 10, 20, 40, 80, 120, 160, 200, 300, 400 Gy 수준으로 나누어서 조사한 뒤 발아율 및 발아 30일 후의 본엽 출현율, LD_(50), 본엽길이, 줄기부분의 안토시아닌 색소 형성 유무, 생육 60일 후의 로젯형 엽, multi-shoot 형성율, 초장, 개화 결실률 등의 주요 양적형질들을 생존개체를 대상으로 실시하였다. 120 Gy 까지의 발아율은 88.5%로 대조구와 큰 차이를 보이지 않았으나 160 Gy 이상에서 부터는 급격히 감소하여 치사선량(LD_(50))은 160 Gy 범위 정도였다. 또한, 본엽 출현율과 그 길이는 조사선량이 높아질수록 억제되었다. 안토시아닌 색소 형성은 조사선량이 높을수록 대조구 2%에서 30%로 높아졌으며 로젯형도 고선량 처리구에서 발생하였다. Multi-shooting은 80 Gy 이상일 때 부터 나타났으며 multi-shooting을 형성하는 개체들은 초장은 짧고 줄기는 가늘게 다발형으로 자라는 특성이 있어서 만일 형질이 고정된다면 화분 관상용 개체로 선발하기에 적합하였다. 특히, 조사선량이 증가됨에 따라서 안토시아닌 색소 형성, 로젯형 개체, multi-shoot등의 개체가 많이 출현되었는데 이는 돌연변이 유기의 선발지표가 될 수 있을 것으로 보인다. The seeds of naturally growing Heteropappus hispidus (Thunb.) were treated by nine different doses (0, 10, 20, 40, 80, 120, 160, 200, 300, 400 ㏉) of gamma rays to investigate their germination rate and to quantify the characteristics of their germinated plants as like as leaf appearance and length, the formation rate of anthocyanin color in stem 30 days after germination, the formation rate of rosette leaf and multi-shoot, the flowering and seed-bearing, and shoot length. The germination rate at least up to 120 ㏉ was not greatly affected but was rapidly decreased at over 160 ㏉. It seemed that lethal dose (LD_(50)) of germination was 160 ㏉. The leaf appearance and growth was also inhibited, but the formation rate of anthocyanin color in the flower stem was enhanced up to 30% with dose. The rosette plants were observed in plants irradiated with higher than 40 ㏉. Multi-shoots were developed over 80 ㏉. For a short shoot length and bundle of thin stem, it was considered that they can be selected as the potential pot flower plants, through genetic fixation. In particular, it was suggested that the formation of anthocyanin color in flower stem, rosette and multi-shoot plants induced by the high dose of gamma rays could be utilized as the morphological markers for the mutant selection of Heteropappus hispidus (Thunb.).

솔잎 첨가김치의 숙성중 젖산균의 생육과 효소활성 변화

오영애,최경호,김순동 대구효성가톨릭대학교 식품과학연구소 1997 식품과학지 Vol.9 No.-

솔잎물추출물(WEPN)이 김치의 숙성관련 효소활성과 젖산균의 생육에 미치는 영향을 조사하였다. 2% WEPN 첨가는 in vitro에서 amylase는 13.2%, protease는 10.8%, polygalacturonase는 26.7% 및 β-galactosidase는 23.0%를 저해하였다. WEPN을 2% 첨가한 김치에서는 발효 7일째에 효소의 저해율이 가장 높았으며 대조구에 7일째의 활성이 비하여 amylase 11.6%, protease 13.4%, polygalacturonase 35.8%, β-galactosidase는 76.1% 가 각각 낮았다. 젖산균의 생육에 미치는 영향은 솔잎의 물, 에탄올, 메탄올, 에테르 추출물의 농도별에 따른 inhibitory zone의 직경을 측정한 결과 추출물 모두 Leu. mesenteroides보다 Lac plantarum에 대하여 더 큰 항균성을 보였으며 그중에서도 WEPN이 가장 컸다. WEPN을 김치에 첨가하여 숙성시키면서 균수를 조사한 결과 Leu. mesenteroides와 Lac. plantarum 모두 무첨가 김치 보다 숙성전반에 걸쳐 균수가 적었으며, Leu. mesenteroides보다 Lac. plantarum의 수가 적었다. The effect of water extract of pine needle(WEPN) on the activities of amylase, protease, polygalacturonase, β-galactosidase, and antimicrobial activities were investigated. The specific activities of amylase, protease, polygalacturonase and β-galactosidase for WEPN(water extracts of pine needle) were low in vitro. On the other hand, in vivo experiments the highest activities of amylase, protease, polygalacturonase and β-galactosidase in control kimchi showed at 1st day of preparation, while the specific activities in WEPN added kimchi were low. Kimchi fermentation is initiated by various microorganisms originally present in the raw materials and lactic acid bacteria were propagated during fermentation. In order to control microorganisms of kimchi, the growth of Leu. mesenteroides and Lac. plantarum in kimchi during the entire fermentation periods propagated was inhibited by adding the WEPN. Antimicrobial activity of WEPN on microorganisms related to kimchi fermentation was investigated. Lac. plantarum showed stronger antimicrobial activity than Leu. mesenteroides. The water extracts of various kinds of extraction from pine needle had a widest range of antimicrobial spectrum.

갯쑥부쟁이(Heteropappus hispidus (Thunb.))의 감마방사선 감수성과 M1 세대 형질변동 특징

오병권,홍경애,송성준,유장걸,이선주,이영일 제주대학교 방사능이용연구소 2003 연구보고 Vol.17 No.-

제주도에서 자생하는 갯쑥부정이(Heteropappus hispidus(Thunb.))에 감마선을 10, 20, 40, 80, 120, 160, 200, 300, 400Gy 수준으로 나누어서 조사한 뒤 발아율 및 발아 30일 후의 본엽 출현을, LD_(50), 본엽길이, 줄기부분의 안토시아닌 색소 형성 유무, 생육 60일 후의 로젯형 엽, multi-shoot 형성율, 초장, 채화 결실율등의 주요 양적형질들을 생존개체를 대상으로 실시하였다. 120Gy 까지의 발아율은 88.5%로 대조구와 큰 차이를 보이지 않았으나 160Gy 이상에서 부터는 급격히 감소하여 치사선량(LD_(50))은 160Gy 범위 정도였다. 또한, 본엽 출연율과 그 길이는 조사선량이 높아질수록 억제되었다. 안토시아닌 색소 형성은 조사전량이 높을수록 대조구 2%에서 30%로 높아졌으며 로젯형도 고선량 처리구에서 발생하였다. Multi-shooting은 80Gy 이상일 때 부터 나타났으며 multi-shooting을 형성하는 개체들은 초장은 짧고 줄기는 가늘게 다발형으로 자라는 특성이 있어서 만일 형질이 고정된다면 화분 관상용 개체로 선발하기에 적합하였다. 특히, 조사선량이 증가됨에 따라서 안토시아닌 색소 형성, 로젯형 개체, multi-shoot등의 개체가 많이 출현되었는데 이는 돌연변이 유기의 선발지표가 될 수 있을 것으로 보인다. The seeds of naturally growing Heteropappus hispidus Thunb were treated by nine different doses(0, 10, 20, 40, 80, 120, 160, 200, 300, 400㏉) of gamma rays to investigate their germination rate and to quantify the characteristics of their germinated plant as like as leaf appearance and length, the formation rate of anthocyanin color in stem 30 days after germination, the formation rate of rosette leaf and multi-shoot, the flowering and seed-bearing, and shoot length. The germination rate at least up to 120 ㏉ was not greatly affected but was rapidly decreased at over 160 ㏉. It seemed that lethal dose(LD_(50)) of germination was 160 ㏉. The leaf appearance and growth was also inhibited, but the formation rate of anthocyanin color in the flower stem was enhanced up to 30% with dose. The rosette plants were observed in plants irradiated with higher than 40 ㏉. Multi-shoots were developed over 80 ㏉. For a short shoot length and bundle of thin stem, it was considered that they can be selected as the potential pot flower plants, through genetic fixation. In particular, it was suggested that the formation of anthocyanin color in flower stem, rosette and multi-shoot plants induced by the morphologically markers for the mutant selection of Heteropappus hispidus (Thunb.)

청각장애 아동의 언어학습 특성을 반영한 웹 기반 언어학습 시스템의 구현

금경애,권오준,김태석 한국컴퓨터교육학회 2004 컴퓨터교육학회 논문지 Vol.7 No.4

청각장애 아동은, 듣고 발화하는 과정을 통해 언어를 재구성해가는 건청 아동과는 달리, 청력의 손실로 인해 언어 습득의 선천적 메커니즘이 작용될 수 없다. 따라서 청각장애 아동의 언어능력 향상을 위해 웹 기반 언어학습 시스템은 이들의 언어학습 특성에 적합하게 구성되어야 한다. 청각장애아동을 위한 웹기반 언어학습 시스템을 설계할 때, 동작이나 상황을 나타내는 말을 동적으로 구현하고, 사물 및 행동에 대한 관찰력을 증진시킬 수 있도록 주도적인 상황언어학습의 시스템 구성이 필요하다. 그리고 대체사고전략의 활용과 얼굴표정의 강조, 반대어와 대비어의 활용이 시스템 구성에 적용되어야 한다. 이 연구에서는 청각장애 아동의 문법적 오류의 감소와 언어학습의 향상을 도모할 수 있도록 이들의 특성에 적합한 언어학습 시스템을 제안한다. For children with hearing impairment, unlike the children without hearing impairment who can reconstruct their languages through the process of hearing and uttering, the inherent mechanism for language acquisition do not operate due to the loss of hearing ability. Therefore, to help hearing-impaired children develop their language ability, web-based language learning system should be constructed depending on the special qualities which the children possess in language learning process. When the system is being designed, it is necessary that words or expressions describing actions or situations be animated and that active situation-based language learning system be constructed to help them develop their power of observation. Moreover, the system needs to be developed through the use of alternative thinking strategy, antonyms, and contrastive words, and emphasis on facial expressions. This paper presents web-based language learning system which is suitable for hearing-impaired children in the way to reduce the grammatical errors they make and to improve their language learning.

초등학교 교사의 영양교육에 대한 인식 조사 연구

김경애,정난희,오순희 한국가정과학회 2004 한국가정과학회지 Vol.7 No.2

The purpose of this study was to investigate the status of teacher's perception about the nutrition education of elementary school. The results of this study were as follows. Most of the teachers responded that nutrition education necessitate in curriculum of elementary school, the main reason for necessity of nutrition education was for proper growth, they thought starting period of nutrition education was to begin when children are in a kindergarten and a infant home. The perception for a suitable person to teach the nutrition education showed dietician, parents, class teacher and a related teacher in oder and the time of that is a related class, as a spare time at everyday, a special activity time, and service a meal in order. Importances of the contents of a nutrition education were proper eating habits, growth and nutrition, a food hygiene and a disease in order. Problems of elementary students' nutrition were a unbalanced eating, a ingestion a processing and instant food too much, lack of table manner, fatness and a weak child in order. The most of expected effects through the nutrition education were a good table habits and manners, the way of a efficient nutrition education were a need of link with parents, a need of link the dietician, a teacher's class and training in order. The average score of nutrition knowledge was 6.3?6.9 out of 10 and teachers of Gwangju scored more higher on nutrition knowledge than teachers of Jeonnam, as they arranged a dietician was so.

배추김치의 부재료와 관능적 품질

장경숙,김미정,오영애,김미향,이명숙,김순동 대구효성가톨릭대학교 식품과학연구소 1992 식품과학지 Vol.4 No.-

배추김치의 부재료로서 고추, 마늘, 생강, 파, 부추, 멸치젓, 설탕 등이 젖산균 starter로써 숙성시킨 김치의 신맛, 단맛, 짠맛, 쓴맛, 매운맛, 감칠맛, 덜익은맛, 사각사각한맛, 불쾌한맛, 종합적인맛, 새콤한내, 풋내, 비린내, 마늘내, 군덕내, 색상 등 관능적 품질에 미치는 영향을 조사하였다. 그 결과 부재료 개별적으로는 균형된 조화미가 나타나지 않았으나 상호 혼합처리함으로서 맛의상호보완과 조화를 이루었다. 고추, 마늘, 생강 등의 단독처리로는 오히려 불쾌한 맛과 냄새를 가져다 주었으나 다른 부재료와 함께 존재할 경우 불쾌한맛과 군덕내, 풋내등 바람직하지 못한 맛과 냄새를 감소시켰다. 파와 부추는 강한 마늘내를 조화시켰으며 멸치젓은 감칠맛을 부여하였으며, 설탕은 종합적인 맛을 향상시켰다. 또 설탕을 제외한 대부분의 부재료는 산미를 감소시키는 효과를 나타내었다. Effects of various ingredients(hot pepper, garlic, ginger, leek, green onion, fermented anchovy juice and sugar) on the sensory quality of fermented Korean cabbage kimchi were investigated. Sixteen sensory attributes were selected and the intensity of the attributes were evaluated by 20 panels. The sensory quality of Korean cabbage kimchi fermented with only one ingredient had unharmonized taste and unplesant flavor. The inhibitory effect of undesirable flavor and the effect of mutal assistance of taste were shown in the kimchi fermented with mixed ingredients. Hot pepper, ginger and garlic contributed to reduction of undesirable flavor like unpleasant and moldy taste. Strong garlic flavor was slightly reduced and harmonized by adding green onion and leek. Fermented anchovy juice produced palatable taste in the kimchi containing all of the ingredients, and overall eating quality was improved by adding sugar. All of the ingredients expect sugar showed reducing effect of sour taste.

하루 콩단백질 25g 섭취를 위한 메뉴작성 및 영양성분 분석

한재숙,김정애,서봉순,이연정,서향순,조연숙,한경필,이신정,오옥희,우경자,조은자,구성자,김수진,李承彦,南出隆久 동아시아식생활학회 2002 동아시아식생활학회지 Vol.12 No.2

The purpose of this study was to develop menus for daily intake of 25g soybean protein and to analyse nutrients of these foods. Analytical values were compared to the theoretical one using the food composition table and recommended dietary allowances for Koreans (7th revision). The results are as follows. 1. Soybean curd residue stew, Soybean curd, Kimchi saute, and hard boiled soybean and lotus root were selected for the menu for January, of which the content of soy bean protein(SBP) was 33.1g, soybean stew, soybean curd and soybean sprout saute, and Italian deep fried soybean curd were for February, of which the content of SBP was 35.0g. The content of SBP in soybean paste soup with soybean curd, fried soybean curd and fried soybean curd roll, the menu for March, was 24.9g. That of April were soybean curd gratin with soymilk, soybean curd and ham with garlic dressing and the content of SBP was 26.3g. That of May were soybean porridge, soybean flour cake with honey (Dasik), soybean sprout soup and the content of SBP was 26.7g. That of June were soymilk, pan-fried soybean curd, steamed soybean curd with chicken and the content of SBP was 28.4g. That of July were noodle with soymilk, mapatofu, soybean curd salad and the content of SBP was 24.7g. That of August were soybean sprout with mustard dressing, Tossed green pepper with raw soybean flour, Tofu and Kimchi stew, soybean curd steak and the content of SBP was 26.2g. That of September were Chinese cabbage soup with raw soybean flour, sweet and sour tofu and the content of SBP was 23.2g. That of Oct. were Fermented soybean stew, soybean pan cake and the content of SBP was 24.3g. That of November were not-pressed soybean curd casserole, pan-fried mashed soybean curd with egg, stir frying deep-fried soybean curd with vegetables and the content of SBP was 22.4g. That of December were soybean curd and mushroom casserole, fried soybean curd and vegetables, hard boiled soybean curd and the content of SBP was 28.9g. 2. The ratio of the analytical value over theoretical value (A/B%) of one serving in kcal, carbohydrate, protein, fat, ash and dietary fiber were 57.7~107.7%, 42.9~131.9%, 79.2~118.3%, 54.5~100%, 40.7~80.8% and 42.1~113.2%, respectively. 3. The ratio of A/B% of one serving in Ca, K, Na, P and Fe were 44.1~93.6%, 59.0~153.1%, 53.1~117.7% 64.6%~138.8 and 33.8~77.3%, respectively. That in Fe was the lowest among minerals. 4. The ratio of analytical value over Korean R.D.A(A/C%) in Ca was relatively higher (22.0~85.9%) than that in kcal(18~63%). 5. The ratio of A/C% in Fe was 25.1~64.3% and lower than that in Ca and protein in general.

의약분업 전후의 의약정보서비스의 질의응답과 질의자의 만족도 분석

신정인,김미애,허경희,김미정,신현택,오정미 한국병원약사회 2003 병원약사회지 Vol.20 No.2

Drug Information Centers(DICs) are responsible for providing updated and relevant drug information on the efficacy, safety and quality of drugs to health-care practitioners and finally to patients. After the establishment of new prescription law(Bunup)' on August 2000, the future direction for DICs is strongly needed to provide specified, appropriate and rapid information to health-card practitioners and patients. This project was undertaken to provide a future direction of DICs via comparing differences of Q&A before and after Bunup, based on the analysis of Q&A worksheets that were conducted from August 1999 to July 2001 at Drug Information Research Institute(DIRI) of Sookmyung Women's University. In addition, feedback sheets were collected from the users of DIRI from April 2001 to August 2001, to evaluate the satisfaction scores by '5-point Likert scale' on the response. The number of inquiries responded by DIRI was increase from 201 to 574 and the most frequently asked inquirers were pharmacists, specifically community pharmacists. The mean time to respond before and after Bunup was 5.35 and 4.68 hours, respectively. The method of inquiry utilized the most was electronic mailing system followed by telephone both before and after Bunup(66.2% vs. 65.7% via e-mail, from 32.8% vs. 32.4% via telephone). The most frequently asked category of question was on the 'clinical drug' category both before and after Bunup (79% vs. 73.6%). The tertiary literature was the most frequently used reference to answer the inquiries. Mean feedback result via questionnaires was good. That included accuracy, quality of information, time to respond, attitude of provider, accessibility, etc. The most increased inquirer after Bunup was general person, compared with before. Therefore DICs should provide separate responds according to inquirers, develop the systemic program to improve the response for each request, have systemic Q&A worksheet, and develop the educational program for drug information providers. DICs should continuously provide more appropriate and rapid information to health-care practitioners and patients.

급성 췌장염의 합병이 추정되는 한국형 출혈열 1예

박영수,김창오,김영근,홍성관,장경희,허애정,염준섭,송영구,김준명 대한감염학회 2001 감염 Vol.33 No.5

The Korean hemorrhagic fever (KHF) is an acute febrile disease with characteristic of fever, bleeding tendency, and renal failure. There are many complications of Korean hemorrhagic fever such as infection, anemia, internal bleeding, hypopituitarism, respiratory, and neurologic complication. A few cases were reported on acute pancreatitis with hemorrhagic fever abroad, but there was no case about Korean hemorrhagic fever with acute pancreatitis in this country. We experienced a case of Korean hemorrhagic fever associated with suspected acute pancreatits. With review of articles, we report a case of 51 year-old woman with KHF, where acute pancreatitis developed during management, (Korean J Infect Dis 33:376∼379, 2001)