건일로딘 정(미결정에토돌락 200 ㎎)에 대한 에토돌 정의 생물학적동등성

이정애,이윤영,조태섭,박영준,문병석,김호현,이예리,이희주,이경률 한국약제학회 2004 Journal of Pharmaceutical Investigation Vol.34 No.4

A bioequivalence of Etodol™ tablets (Yuhan corporation) and Kuhnillodine™ tablets (Kuhnil Pharm, Co., Ltd.) was evaluated according to the guideline of Korea Food and Drug Administration (KFDA). Single 200 ㎎ dose of etodolac of each medicine was administered orally to 24 healthy male volunteers. This study was performed in a 2×2 cross-over design. Concentrations of etodolac in human plasma were monitored by a high-performance liquid chromatography. AUCt (the area under the plasma concentration-time curve from time zero to 24 hr) was calculated by the linear trapezoidal rule method. C_(max) (maximum plasma drug concentration) and T_(max) (time to reach C_(max)) were compiled from the plasma concentration-time data. Analysis of variance was performed using logarithmically transformed AUCt and C_(max). No significant sequence effect was found for all of the bioavailability parameters. The 90% confidence intervals of the AUCt ratio and the C_(max) ratio for Etodol™/Kuhnillodine™ were 1.01 - 1.10 and 0.87 - 1.06, respectively. This study demonstrated a bioequivalence of Etodol™ and Kuhnillodine™ with respect to the rate and extent of absorption.

루리드 정(록시스로마이신 150㎎)에 대한 록시스린 정의 생물학적동등성

정선경,이윤영,조태섭,김호현,이예리,이경률,이희주 한국약제학회 2004 Journal of Pharmaceutical Investigation Vol.34 No.3

A bioequivalence study of Roxithrin™ tablet (Kukje Pharma. Ind. Co., Ltd.) to Rulid™ tablet (Han Dok Pharma. Ind. Co., Ltd.) was conducted according to the guidelines of Korea Food and Drug Administration (KFDA). Twenty four healthy male Korean volunteers received each medicine at the roxithromycin dose of 300 mg in a 2×2 crossover study. There was a one-week wash-out period between the doses. Plasma concentrations of roxithromycin were monitored by a high-performance liquid chromatography for over a period of 36 hours after drug administration. AUC, (the area under the plasma concentration-time curve from time zero to 36 hr) was calculated by the linear trapezoidal rule method. C_(max) (maximum plasma drug concentration) and T_(max) (time to reach C_(max)) were compiled from the plasma concentration-time data. Analysis of variance was carried out using logarithmically transformed AUC, and C_(max). No significant sequence effect was found for all of the bioavailability parameters indicating that the cross-over design was properly performed. The 90% confidence intervals of the AUC, ratio and the C_(max) ratio for Roxithrin™/Rulid™ were 1.00 - 1.13 and 0.98 - 1.10, respectively. These values were within the acceptable bioequivalence intervals of 0.80 - 1.25. Thus, our study demonstrated the bioequivalence of Roxithrin™ and Rulid™ with respect to the rate and extent of absorption.

청국장 물 추출물이 반죽의 발효와 빵의 품질 특성에 미치는 영향

이예경,이명예,김미정,김순동 동아시아식생활학회 2004 동아시아식생활학회지 Vol.14 No.5

The effect of water extracts of Chungkukjang(WEC: 10%, w/v), which was prepared using Bacillus subtilis isolated from Korean traditional Chungkukjang, on the pH, acidity and volume of the dough, and loaf volume index(LVI), color, texture, retrogradation degree, microscopic observation and sensory quality of the bread were investigated. Experimental plots were divided to 3 groups(Control; without WEC, Ⅰ; added 2.5% WEC against total amount of water, Ⅱ; added 5.0% WEC against total amount of water). There were no significant difference in pH and acidity among each experimental groups. Dough volume were higher but LVI were lower in the Ⅰ- and Ⅱ-bread than those of control group. L^(*) values of the top crust and internal tissue in the Ⅰ-and Ⅱ-bread were lower than those of control group. The higher addition amounts had the lower L^(*) values. Hardness, strength, gumminess and brittleness were higher, but cohesiveness and springiness were lower in the WEC-breads than those of control. In the results of microscopic observation, there were scarce of the bigger starch granules and a sparse structure, while there were smaller starch granules in the WEC-bread. The scores of crispy taste of the WEC-bread were lower than those of the control group, but there were no significant difference in tenderness, odor, savory taste and overall acceptability between the control and the Ⅰ-bread. The retrogradation rate of the bread stored for 3 days at 25t was 45.09% in control, 17.92% in Ⅰ-bread, and 12.45% in Ⅱ-bread, respectively.

맥문동 물 추출물을 첨가한 바게트 빵의 품질 특성 및 당뇨유발 흰쥐의 혈당, 혈청지질에 미친 효과

이예경,이명예,김순동 동아시아식생활학회 2004 동아시아식생활학회지 Vol.14 No.3

The quality characteristics of baguette bread added with water extracts of Liriopis tuber(LT) and effect of the diets containing 20% dried and powered baguette with 10% LT on the level of blood sugar and lipids in the diabetes induced rat by streptozotocin were investigated. pH of the dough added with 5~10% LT was 5.00~5.03 which were lower than that of control(5.12). The volume of the dough with 10% LT after 2nd fermentation was the biggest. Loaf volume index of the bread with 10% LT was significantly higher than that of control. L^(*) values of outside and inside of the baguette decreased in proportion to the increase of the LT, while the a^(*) values increased. Color of the bread with LT showed light dark-red. There was no significant difference in hardness, but springiness and gumminess were higher in the bread with 10% LT. Sweet taste increased, color acceptability and overall taste were enhanced by addition of LT, but it did not affect the sour and astringent taste. The overeating phenomenon showed in the diabetes rat decreased in the group fed with baguette bread with LT, while feed efficiency increased by feeding of the bread with LT. The level of glucose, neutral lipid and total cholesterol in blood were 118.92, 95.47 and 37.42 ㎎/dL in the control group, 245.60, 121.54 and 102.43 ㎎/dL in the diabetes control, 148.40, 103.25 and 57.63 ㎎/dL in the baguette diet group, respectively. There was no significant difference of HTR between control group and baguette diet group, while atherogenic index was considerably decreased, which might represent improving and preventing effects of diabetes.

김치숙성 관련 젖산균이 식빵의 품질에 미치는 영향

이예경,박인경,김순동 동아시아식생활학회 2001 동아시아식생활학회지 Vol.11 No.5

The effects of lactic acid bacteria from kimchi fermentation, specifically Lactobacillus plantarum (LP) and Leuconostoc mesenteroides (LM) on the quality of the bread product was investigated. The two types of bacteria were cultivated in the sterilized radish juice used for kimchi fermentation. The concentration of bacteria was measured at 3.0x10^(9)~3.3x10^(9)/mL. The bacteria were added at the ratios of 5% and 10% to a mixture with wheat flour before subsequent dough fermentation, An LM+LP treatment to the mixture was also made at 5% of LP and 5% of LM. The measured pH in the dough with LLM+LP was the lowest among all of treatments. The products of 5% LM treatment showed the shortest fermentation time. Loaf production by volume was the highest from the 10% LM treatment. The % of moisture loss of the bread during the shelf-storage was less when treated with lactic acid bacteria than when left untreated. The least moisture loss was observed when the bread was treated with the LM+LP mixture. Hardness of the bread also decreased with the presence of lactic acid bacteria. The order of hardness was: control > 5% LP > LM+LP > 5% LM > 10% LM > 10% LP. Staling degree of the bread when treated with lactic acid bacteria was lower than that of the control. The least staling occurred when treated with LM 10% and LP 10%.

Long-term Treatment with the Tissue Cultured Mountain Ginseng (CBN-3) Extract Ameliorates on Spatial Memory Impaired Rat Model

LEE SEOUL,CHOI BONG KYU,JUNG KYU YONG,KEUM KYUNG S00,PAEK KEE-YE0UP,YU KEE WO N,KIM NARI 大韓藥學會 2006 大韓藥學會 總會 및 學術大會 Vol.2006 No.1

엄지발가락에 발생한 건초 섬유종 1예

이경호,조유경,한예원,김진아,김형민,박철종 대한피부과학회 2006 大韓皮膚科學會誌 Vol.44 No.4

팽이버섯의 저장성에 미치는 광석분말을 함유한 한지의 포장효과

이예경,신경옥,정유경,박범호,김순동 동아시아식생활학회 2004 동아시아식생활학회지 Vol.14 No.5

The effect of polyethylene film(PE) packaging of golden mushroom wrapped with Korean paper containing 20% mica powder on the changes in weight, color, texture, PPO activity, number of total microbe(TM) and sensory quality during storage at 10℃ were investigated. The experiments were divided to 3 groups(control; only PE packaging, KP; PE packaging wrapped with Korean paper up and down of the sample, KPM; PE packaging with Korean paper containing 20% mica powder up and down of the sample). The weight of the mushroom in the KPM was the lowest until 9 days-storage, but the weight was the highest at 15 days-storage, showing 12.5% higher against the initial weight. L^(*) values of the mushrooms in the control and KP treatment were decreased, but the value in the KPM treatment was maintained as the same of the initial value during storage. The increasing rate of a^(*) and b^(*) values in the all plots during storage was the lowest in KPM and in order of KPM<KP<control. The activity of PPO and number of TM in the KPM treatment were maintained the lowest, but hardness and gumminess were maintained the highest during storage. Appearance of the mushroom stored for 15 days was the best, the degree of browning and softening were the lowest in the KPM. Off-flavor was lower in all plots, but the scores were the lowest in KPM. But further study on the fruit body was grown in the KPM at after-period of storage was required.

Calcium Acetate의 첨가가 반죽의 발효와 빵의 품질특성에 미치는 영향

이예경,이명예,김순동 동아시아식생활학회 2003 동아시아식생활학회지 Vol.13 No.6

This study was conducted to investigate the quality characteristic of bread added with 0, 2, 4 and 8% liquid calcium acetate(LCA-breads) to the dough prepared with brown rice, vinegar and ash of black snail replacing wheat flour. The pH of the dough was 5.38 in control and 5.39~5.42 in the LCA-breads, which showed that the higher the content of LCA, the higher the pH. There was no big difference of the baking loss between control (10.73%) and LCA-breads(10.11~10.81%). The loaf volume index was 7.12 in the control, 7.18 in the 2% LCA-bread, while the index was 6.22 in the 4% LCA-bread, 5.80 in the 8% LCA-bread. Calcium content was 16 ㎎% in the control, 30, 60 and 120 ㎎% in 2, 4 and 8% LCA-bread, respectively. The hardness, gumminess and brittleness of LCA-breads were higher, while springiness and cohesiveness were lower than that of the control. In the LCA-breads, L^(*) values were lower and b^(*) value was higher than those of the control, while there were no significant difference in a^(*) values. Increasing the LCA, air cells were bigger and irregular, and starch matrix was unstable. There were no significant difference in sour and bitter taste. The scores of stickiness of the 2~4% LCA-breads were similar to that of the control and higher in the 8% LCA-bread. The scores of the flavor and overall taste in the LCA-breads were similar to the control, while the values were lower in the 4~8% LCA-breads. The shelf-life evaluated by the number of moldy spots was not different between the control and 2% LCA-bread, while it was extended two times in 4% and three times in the 8% LCA-bread.

다슬기로 제조한 칼슘 락테이트가 반죽의 발효와 빵의 품질 및 저장성에 미치는 영향

이예경,이명예,김순동 동아시아식생활학회 2003 동아시아식생활학회지 Vol.13 No.2

This study was conducted to investigate the effect of 0.5% calcium lactate(CaL) on the fermentation of dough and quality and shelf-life of bread. Calcium lactates(CaL-A and CaL-P) were prepared from ash of black snail which contained shell and tissue together(ABS) and powder of the snail(PSB). pH of dough with the CaLs were higher than that of the control and, volume of the dough, loaf volume of bread were lower than those of the control products. But the volumes were almost the same when the pH of the dough were adjusted to pH 5.5. Mean calcium contents of treated bread (39.36~49.70 ㎎/100g) were higher than that of control products(13.43 ㎎/100g). There was no difference in Hunter L^(*), a^(*), b^(*) values between the control and the treated group. Hardness and gumminess of CaL-A treated bread were the highest, but springiness and cohesiveness were the lowest. All the attributes showed no difference in case of pH adjustment(pH 5.5). The smaller pore and larger air cell with rough surface were observed in the CaL treated bread by SEM analysis. Sensory scores of CaL treated bread showed relatively lower values than those of the control products, but the scores increased by pH adjustment. The shelf-life of bread with CaL-P and CaL-A at 20℃ were 4 and 3 days, respectively, while that of the control group 1 day.