정지형 자전거 운동 훈련이 건강한 여성의 체구성,심폐기능 및 유연성에 미치는 효과

김동옥,최정숙,안혜영,민혜숙,이경숙,박연환,송미령,최명애,최정안,김매자 서울대학교 간호대학 간호과학연구소 1999 간호학 논문집 Vol.13 No.1

The purpose of this study was to determine the changes in body composition, cardiopulmonary function, and flexibility following 8 weeks' bicycle ergometer exercise training. The subjects of this research consisted of healthy adult women between 30 and 40 years of age. Initial intensity of bicycle ergometer exercise was based on the target heart rate equivalent to 55% of maximal oxygen uptake, and intensity of the exercise increased by 5% every 2 weeks. Body composition, cardiopulmonary function at rest and during maximal exercise, as well as flexibility were determined before and after 8 weeks of bicycle ergometer exercise training. Masimal exercise was performed on the treadmill according to Bruce Protocol. The results obtained were as follows; 1. There were o changes in body weight, percent body fat, fat body weight, and lean body weight as well. The ventilation volume for 1 minute, respiratory quotient and expired CO₂ volume have not changed significantly after the training, either. 2. As a result of training, resting systolic and diastolic blood pressure decreased significantly(p<.05) 3. Maximal heart rate, maximal oxygen consumption and maximal running time increased significantly after the training(p<.05) 4. Pelvic flexibility increased slightly after the training, however, it did not reach the statistical significance. Trunk flexion forward increased significantly after the training(p<.05). From these results, it may be concluded that 8 weeks bicycle ergometr training improve the cardiopulmonary function and flexibility in healthy adult women between 30-40 years of age.

Changes in the Mineral Components in Cheese Juice (Aqueous Phase of Cheese) during Ripening

( Mee-ryung Lee ) 한국유가공기술과학회 2017 한국유가공기술과학회지 Vol.35 No.2

Four different types of cheeses were measure detailed changes in the mineral concentrations of cheese-serum during ripening. Concentrations of minerals in cheese juice were measured. The pH value using the low pH method (LPM) cheese was significantly (p<0.05) lower than that of other cheeses. Similarly the total Ca, S, Mg, and P contents of LPM cheese were significantly lower in than those of other cheeses. Ca, S, Mg, and P remained in colloidal form, while other minerals were mostly in soluble forms after 1 day. The minerals associated with the structure of cheese (i.e., casein or colloidal calcium phosphate) remained largely insoluble even after 1 month of ripening.

Entrapment of Ellagic Acid in Dairy Protein-Based Nanoparticles

Lee, Mee-Ryung Korean Society of Dairy Science and Biotechnology 2018 한국유가공기술과학회지 Vol.36 No.2

Ellagic acid (EA) is a naturally occurring polyphenolic compound in vegetables, nuts, and fruits such as berries. EA has antioxidant, anticancer, anti-allergy, and anti-inflammatory activities. The objectives of this research were to investigate the physicochemical properties of nanoparticles before and after nano-encapsulation of EA in dairy protein and to develop a functional (anti-inflammatory) dairy protein-based beverage containing EA. A particle size analyzer was used to determine the physicochemical and morphological properties. High performance liquid chromatography was used to evaluate the entrapment efficiency of EA. The nanoparticles containing EA were 100 to 200 nm in diameter. The determined poly dispersity index value of 0.3 to 0.4 indicated that the nanoparticles were uniformly distributed with similar size. Zeta-potential values were also similar between the control groups. The entrapment efficiency of EA was nearly 90%. The results indicate the potential for development of nanoparticles containing EA beverage products with anti-inflammatory activity.

Changes in the Mineral Components in Cheese Juice (Aqueous Phase of Cheese) during Ripening

Lee, Mee-Ryung Korean Society of Dairy Science and Biotechnology 2017 한국유가공기술과학회지 Vol.35 No.2

Four different types of cheeses were measure detailed changes in the mineral concentrations of cheese-serum during ripening. Concentrations of minerals in cheese juice were measured. The pH value using the low pH method (LPM) cheese was significantly (p<0.05) lower than that of other cheeses. Similarly the total Ca, S, Mg, and P contents of LPM cheese were significantly lower in than those of other cheeses. Ca, S, Mg, and P remained in colloidal form, while other minerals were mostly in soluble forms after 1 day. The minerals associated with the structure of cheese (i.e., casein or colloidal calcium phosphate) remained largely insoluble even after 1 month of ripening.

Induction of Glyceollins by Fungal Infection in Varieties of Korean Soybean

( Mee Ryung Lee ),( Joo Yeon Kim ),( Ji Yeon Chun ),( Sun Min Park ),( Hyo Jung Kim ),( Jong Sang Kim ),( Jong Il Jeong ),( Jeong Hwan Kim ) 한국미생물 · 생명공학회 2010 Journal of microbiology and biotechnology Vol.20 No.8

Glyceollins, one of the inducible phytoalexins produced by plants, were induced in a number of varieties of Korean soybean through fungal infection. Of the tested soybean varieties, Tae-Kwang, though not the most productive, was found to be currently the most suitable for the induction of glyceollins. Amongst the fungal species, Rhizopus microsporus var. oligosporus was seen to be the most effective elicitor. Halved soybean seeds produced glyceollins upon fungal infection; however, chopped soybeans and homogenized soybeans did not produce significant quantities of glyceollins.

Production and Characterization of Beta-lactoglobulin/Alginate Nanoemulsion Containing Coenzyme Q₁₀: Impact of Heat Treatment and Alginate Concentrate

Lee, Mee-Ryung,Choi, Ha-Neul,Ha, Ho-Kyung,Lee, Won-Jae Korean Society for Food Science of Animal Resource 2013 한국축산식품학회지 Vol.33 No.1

The aims of this research were to produce oil-in-water ${\beta}$-lactoglobulin/alginate (${\beta}$-lg/Al) nanoemulsions loaded with coenzyme $Q_{10}$ and to investigate the combined effects of heating temperature and alginate concentration on the physicochemical properties and encapsulation efficiency of ${\beta}$-lg/Al nanoemulsions. In ${\beta}$-lg/Al nanoemulsions production, various heating temperatures (60, 65, and $70^{\circ}C$) and alginate concentrations (0, 0.01, 0.03, and 0.05%) were used. A transmission electron microscopy was used to observe morphologies of ${\beta}$-lg/Al nanoemulsions. Droplet size and zeta-potential values of ${\beta}$-lg/Al nanoemulsions and encapsulation efficiency of coenzyme $Q_{10}$ were determined by electrophoretic light scattering spectrophotometer and HPLC, respectively. The spherically shaped ${\beta}$-lg/Al nanoemulsions with the size of 169 to 220 nm were successfully formed. The heat treatments from 60 to $70^{\circ}C$ resulted in a significant (p<0.05) increase in droplet size, polydispersity, zeta-potential value of ${\beta}$-lg/Al nanoemulsions, and encapsulation efficiency of coenzyme $Q_{10}$. As alginate concentration was increased from 0 to 0.05%, there was an increase in the polydispersity index of ${\beta}$-lg/Al nanoemulsions and encapsulation efficiency of coenzyme $Q_{10}$. This study demonstrates that heating temperature and alginate concentration had a major impact on the size, polydispersity, zeta-potential value and encapsulation efficiency of coenzyme $Q_{10}$ in ${\beta}$-lg/Al nanoemulsions.

Production and Characterization of Beta-lactoglobulin/Alginate Nanoemulsion Containing Coenzyme Q_10: Impact of Heat Treatment and Alginate Concentrate

Mee Ryung Lee,Ha Neul Choi,Ho Kyung Ha,Won Jae Lee 한국축산식품학회 2013 한국축산식품학회지 Vol.33 No.1

The aims of this research were to produce oil-in-water β-lactoglobulilginate (β-lg/Al) nanoemulsions loaded with coenzyme Q_10 and to investigate the combined effects of heating temperature and alginate concentration on the physicochemical properties and encapsulation efficiency of β-lg/Al nanoemulsions. In β-lg/Al nanoemulsions production, various heating temperatures (60, 65, and 70℃) and alginate concentrations (0, 0.01, 0.03, and 0.05%) were used. A transmission electron microscopy was used to observe morphologies of β-lg/Al nanoemulsions. Droplet size and zeta-potential values of β-lg/Al nanoemulsions and encapsulation efficiency of coenzyme Q_10 were determined by electrophoretic light scattering spectrophotometer and HPLC, respectively. The spherically shaped β-lg/Al nanoemulsions with the size of 169 to 220 nm were successfully formed. The heat treatments from 60 to 70℃ resulted in a significant (p

The Investigation and Comparison of Sensory Attributes of Smear-Ripened and Mold-Ripened Cheeses : a Review

Mee-Ryung Lee(이미령) 한국콘텐츠학회 2019 한국콘텐츠학회논문지 Vol.19 No.4

이 총설의 목적은 도포 숙성 치즈와 곰팡이 숙성 치즈의 제조 공정의 차이를 살펴보고 이들의 관능적 특성 차이에 관하여 비교 분석 하는 것이다. 도포 숙성 치즈와 곰팡이 숙성 치즈의 관능적 특성은 치즈의 품질 평가에서 가장 중요한 요소이다. 도포 숙성 치즈는 부드럽고 잘 부스러지는 질감을 가지고 있다. 그리고 블루 치즈와 비교하여 짠맛과 신맛이 강한 편이다. 반면에 블루 치즈 (곰팡이 숙성 치즈)는 산양유로 만들었을 때 더 부드럽고 크림과 같은 질감이 나며 냄새가 좀 더 강한 편이다. 블루 치즈는 좀더 산도와 짠맛, 쓴맛이 도포 숙성 치즈에 배하여 강한 편이며 좀 더 신선한 맛이 나는 것이 특징이다. 또한 도포 숙성 치즈와 곰팡이 숙성 치즈의 관능적 특성, 예를 들면 냄새, 맛, 질감 등은 치즈의 품질 평가에 아주 중요한 요소로 작용할 것이라 사료된다. The objectives of this review are to be aware of the differences between the smear-ripened and mold-ripened cheeses and to compare the sensory attributes of smear-ripened and blue-vein cheeses. Sensory attributes of cheese occupy a prominent place for the desirable overall quality of smear-ripened and blue-vein cheeses. Smear-ripened cheeses characterized by a smooth and brittle texture. Furthermore, smear-ripened cheeses have common grittiness characteristics, also slightly salty and sour flavor compared to blue-vein cheeses. Blue-vein cheeses are characterized by a softer, creamy texture and stronger smells when goat milk is used. Blue-vein cheeses have a fresh, clean, somewhat salty and acid with a slightly bitter tastes compared to smear-ripened cheeses. Finally, the differences in sensory attributes of smear-ripened and blue-vein cheeses such as texture, aroma, and flavor, can make them useful to determine the quality of cheeses.

The Role of Ca Equilibrium on the Functional Properties of Cheese: A Review

Lee, Mee-Ryung,Lee, Won-Jae Korean Society for Food Science of Animal Resource 2009 한국축산식품학회지 Vol.29 No.5

The functional properties of cheese, such as texture and melt, are known to be controlled by several important parameters. Recently, the characteristics of Ca in cheeses, especially the form of Ca (insoluble (INSOL) or soluble) and the shift in Ca equilibrium (i.e., from INSOL to soluble Ca), during aging has received a lot of attention. The INSOL form of Ca, which is present as a structural form in casein, plays a critical role in determining the functional properties of cheese during the early period of ripening (~1 mon). It seems that there is always a reduction of INSOL Ca content in cheese during ripening and there are also factors that can affect the shift in Ca equilibrium. These factors may include the composition of cheese milk, cheese manufacturing pH, acid development during aging, adopting curd-washing in various methods, pre-acidification of milk, etc. There have been many studies showing that the rheological and melting properties of cheese during ripening were significantly (p<0.05) affected by the shift in Ca equilibrium. Therefore, for cheese makers, it is now possible to predict/manage the functional properties of cheese by monitoring and controlling Ca equilibrium in cheese during aging.

Entrapment of Ellagic Acid in Dairy Protein-Based Nanoparticles

( Mee-ryung Lee ) 한국유가공기술과학회 2018 한국유가공기술과학회지 Vol.36 No.2

Ellagic acid (EA) is a naturally occurring polyphenolic compound in vegetables, nuts, and fruits such as berries. EA has antioxidant, anticancer, anti-allergy, and anti-inflammatory activities. The objectives of this research were to investigate the physicochemical properties of nanoparticles before and after nano-encapsulation of EA in dairy protein and to develop a functional (anti-inflammatory) dairy protein-based beverage containing EA. A particle size analyzer was used to determine the physicochemical and morphological properties. High performance liquid chromatography was used to evaluate the entrapment efficiency of EA. The nanoparticles containing EA were 100 to 200 nm in diameter. The determined poly dispersity index value of 0.3 to 0.4 indicated that the nanoparticles were uniformly distributed with similar size. Zeta-potential values were also similar between the control groups. The entrapment efficiency of EA was nearly 90%. The results indicate the potential for development of nanoparticles containing EA beverage products with antiinflammatory activity.