세로무늬 먼지진드기의 실험실적 배양에서 각종 천연재료의 효과

남해선,이상한 순천향의학연구소 2008 Journal of Soonchunhyang Medical Science Vol.14 No.2

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알레르기 환자에서 MAST-CLA 검사의 의의

남해선,황규윤,,백병준,정윤영,오천환,조성란,박준수 순천향의학연구소;Soonchunhyang Medical Research Institute 2000 Journal of Soonchunhyang Medical Science Vol.6 No.1

To evaluate usefulness of application of MAST-CLA to indetify allergens, authors conducted MAST-CLA allergen-specific IgE assay and collected allergy related symptoms in 118 allergic patients diagnosed at Soonchunhyang University Chunan Hospital during October 1998 through January 2000. The results were as followings; 1. The mean (SD) age was 23.1 (±12.17) years old and teenagers accounted for 33.1% of patients. 2. The frequent allergic symptoms were sneezing (59.3%), rhinorrhea (53.4%), nasal stiffness (44.1%), itching sensation (24.6%), cough or sputum (16.1%), and eye symptom (8.5%) in order. 3. Among these subjects, 62.7% of patients revealed at least more than one specific allergen and 70.3% showed elevated total IgE levels by MAST-CLA. The three most frequent specific allergens were Dermatophagoides farinae (47.5%), Dermatophagoides pteronyssinus (45.8%), and house dust (30.5%). 4. While age was not significantly related to positive of both specific allergens and total IgE (P>0.05), sneezing and nasal stiffness were significantly associated with positive of specific allergen and total IgE, respectively (both P<0.05). 5. Total IgE increased with the number of specific allergens, but both specific allergen and total IgE were not significantly related to increases of allergic symptoms (P>0.05). In conclusion, our data suggest that MAST-CLA allergen-specific IgE assay is useful measure for identification of causative allergens in allergic patients, however, it is recommended that more specific allergic antigens should be determined and replaced or added to Korean inhalent panel of MAST-CLA.

청국장의 발효기간별 Isoflavone 및 Free Amino Acid의 변화

남상해,최상도 진주산업대학교 산업과학기술연구소 2006 산업과학기술연구소보 Vol.- No.13

청국장의 구수한 맛과 생리적 기능성을 증대시키기 위한 적정발효기간을 설정하기 위하여 이 연구를 수행하였다. 전체 Isoflavone의 함량은 24시간 발효하였을 때 5.847%로서 가장 높게 나타난 반면, 48시간 발효하였을 때 1.178%로서 가장 낮게 나타났다. 전체 유리아미노산의 함량은 24, 48, 72시간 발효하였을 때에 각각 3.414, 20.678, 27.411%로서 발효기간이 길어질수록 증가하였으나, 96시간 발효하였을 때에는 22.891%로서 오히려 감소하였다. 또한 고혈압의 예방효과가 있는 것으로 알려진 γ-amino butyric acid(GABA)를 비롯한 27종의 유리아미노산이 72시간 발효하였을 때에 가장 많이 생성되었으며, 24시간 발효하였을 때에는 ethanolamine만이, 48시간 발효하였을 때에는 asparagine을 비롯한 3종, 96시간 발효하였을 때에는 taurine을 비롯한 5종의 아미노산이 가장 많이 생성되었다.(이 논문은 2005년도 기성회 연구비 지원에 의하여 연구되었음) This research was performed to investigate optimum fermentation period for the better taste and physiological function of chungkukjang. Total isoflavone content was the highest at 24 hours of 5.847%, but it was the lowest of 1.178% at 48hours of fermentation period. When fermented for 24, 48, and 72 hours, total free amino acid(FAA) contents were increased by 3.414, 20.686, and 27.411%, respectively. But it was decreased as 22.891% at 96 hours of fermentation period. Twenty seven free amino acids, including the γ-amino butyric acid(GABA), which is well known for its effect against hypertension, produced the highest amount of its contents at 72 hours of fermentation period. When fermented for 24 hours, only ethanolamine produced the highest amount of its content, while three free amino acids including asparagine produced the most amount at 48 hours. And 5 free amino acids including taurine produced the highest amount when fermented for 96 hours.

조미 건어포에 대한 녹차의 보존 효과 및 주요 성분

남상해 진주산업대학교 산업과학기술연구소 2004 산업과학기술연구소보 Vol.- No.11

We investigated the difference of major components of green tea and fermented green tea and teir preservative effects against seasoned-dried slice Hakggongchi and Myoungtae. The content of total polyphenols of green tea was higher than fermented green tea up to 5.8%. In progress of fermentation, gallo catechin and epigallo catechin were reduced, but epigallo catechin gallaate was increased remarkably. Almost amino acid contents of fermented green tea were higher than those of green tea, comparatively. On the preservative effect against Hakggongchi and Myoungtae, we cannot find any infectious spot until past 15 and 24 days at soaked above five minutes into green tea extracts, respectively.

첨가하는 설탕의 양에 따른 매실주 제조

최상도,남상해 진주산업대학교 2000 산업과학기술연구소보 Vol.- No.7

In order to determine optimum condition of the manufacture and the storage for Japanese apricot wine, this experiment was carried. The Japanese apricot wine was manufectured by 30% (c) ethanol concentration and added not (A) or 20% (B), 30% (C), 50% (D), 70% (E) and 100% sugar per Japanese apricot weight. We examined the physicochemical properties and sensual evaluation of the Japanese apricot wine at the different stored days (30 day, 50 day, 60 day, 70 day, 90 day, 120 day, 180 day and 360 day). 1. In the rating of flavour and color on the Japanese apricot wine by different added sugar weight, the Japanese apricot wine of the added 20% sugar and the stored 120 days is good. 2. The optimum condition of the manufacture for Japanese apricot wine is added sugar per Japanese apricot weight, 20∼30%.

와송(Orostachys japonius A. Berger) 추출물의 암세포에 대한 세포독성

최상도,남상해 진주산업대학교 산업과학기술연구소 2005 산업과학기술연구소보 Vol.- No.12

와송(Orostachys japonicus A. Berger)으로부터 항암활성 성분을 찾기 위하여 이 연구를 수행하였다. 와송의 MeOH 추출물과 용매분획물의 간암세포(HepG2)와 폐암세포(A549), 대장암세포(HT-29)에 대한 세포독성실험에서는 n-hexane층에서 각각 10.47, 15.33, 14.27㎍/㎖의 ED_(50)값을 나타내었다. 따라서 n-hexane층을 분획하여 5개의 분획(Fr.1~Fr.5)을 얻었으며, 이 분획들의 세포독성은 Fr.3에서 A549와 HT-29에 대하여 각각 10.29, 13.56㎍/㎖의 ED50값을 나타내었으며, Fr.4에서 HepG2에 대하여 5.38㎍/㎖의 ED50값을 나타내었다. 그래서 Fr.3을 column chromatography를 하여 4개의 분획(Fr.3-1~Fr.3-4)을 얻었으며, A549와 HT-29에 대한 세포독성은 Fr.3-3에서 각각 5.43, 10.29㎍/㎖의 ED50값을 나타내었다. 한편 Fr.4도 column chromatography를 하여 5개의 분획(Fr.4-1~Fr.4-5)을 얻었으며, HepG2에 대한 세포독성실험에서 Fr.4-2와 Fr.4-3에서 각각 4.50, 10.23㎍/㎖의 ED_(50)값을 나타내었다. 따라서 와송의 추출물이 간암과 폐암, 대장암에 효과가 있는 것으로 여겨진다. (이 논문은 2004년도 기성회 연구비 지원에 의하여 연구되었음) This research was performed for discover anticancer active compounds from Orostachys japonicus A. Berger. At cytotoxicities of methanol extracts and solvent fractions isolated from O. japonicus, ED_(50) values of n-hexane layer against HepG2, A549 and HT-29 were 10.47, 15.33 and 14,27 ㎍/㎖, respectively. Therefore, 5 fractions (Fr. 1~Fr. 5) were obtained from n-hexane layer by column chromatography. Cytotoxicities of Fr. 3 among the 5 fractions against A549, HT-29 and Fr. 4 against HepG2 were appeared 10.29, 13.56 ㎍/㎖ and 5.38㎍/㎖ as ED_(50) values, respectively. Accordingly, Fr. 3 was isolated to 4 fractions (Fr. 3-1~Fr. 3-4), and cytotoxicities of the 4 fractions were tested against A549 and HT-29. The ED_(50) values of Fr. 3-3 were 5.43 and 10.29㎍/㎖, respectively. The other hand, Fr. 4 was isolated to 5 fractions (Fr. 4-1~Fr. 4-5) too, and cytotoxicities of the 5 fractions were tested against HepG2. The ED_(50) values of Fr. 4-2 and Fr. 4-3 were 4.50 and 10.23㎍/㎖, respectively. For above reasons, we think that extracts of O. japonicus will be effective against liver, lung and colon cancer of human.

방사능 동위원소(P-32)를 이용한 감귤나무의 인산 영양 진단법의 개발

현해남,송성준,한해룡,유장걸,김형옥 제주대학교 방사능이용연구소 1989 연구보고 Vol.4 No.-

산림의 인산 영양진단에 적용했던 P-32 bioassay법을 영양특성이 다른 감귤나무에 직접 이용이 곤란하므로 궁천조생과 흥진조생 감귤나무를 공시 재료로 하여 사경과 토경재배 그리고 포장실험을 통해서 P-32 bioassay법과 관련된 기초 연구를 수행하였다. 1. 사경과 토경으로 재배된 2년생 감귤나무(궁천, 흥진조생)로 부터 뿌리를 채취하여 P-32 bioassay를 실시한 결과 인산 공급량과 인흡수능간에 고도의 지수적인 역상관을 보였다. 2. 한편, 야외포장실험의 경우 5월에는 인흡수능과 시비량간에 일정한 경향을 보이지 않았으나 7월과 9월에는 시비량이 증가함에 따라 인 흡수능은 감소하는 경향을 보였다. 이는 감귤나무가 인산에 대한 시비반응이 느리다는 사실을 암시한다. 또한, 인흡수능을 계절별로 봤을 때, 7월과 9월보다는 5월에 가장 컸으며 수령이나 표고보다는 토양의 비옥도에 의해 영향을 받고 있었다. 3. 인흡수능-유효인산-엽중인농도간의 상관을 비교할때 인흡수능-유효인산과 인흡수능-엽중인농도간의 상관이 유효인산-엽중인농도보다 컸음을 감안할때 P-32 bioassay법이 감귤의 인산영양진단에 효율적인 방법이 되리라고 생각한다. 4. P-32 bioassay를 실시하기 위해 채취된 뿌리는 저온보다는 실온에 저장하는것이 근활성을 유지하는데 효과적이었다. 5. 감귤나무의 근활성은 수관밑의 0∼5㎝ 표층에서 가장 높았으며 이는 다년간 표층시비에 기인되어 양분흡수에 관여하는 세근이 표층에 분포되었음을 시사하는 것이다. P-32 bioassay technique which were developed for determining forest tree's P-deficiency was introduced in order to provide an effective diagnosis method of phosphorus status in citrus tree. Some modification of the methods should be done because the physiological characteristics of forest trees and citrus trees are quite different, even though the basic principle is same. Thus, the fundamental steps needed to conduct the phosphorus diagnosis were investigated in the sand culture, pot culture and field experiment using two cultivars “Kung-Chun” and “Hung-Jin” of citrus trees. 1) The exponential relationships were obtained both in Kung-Chun and Hung-Jin from the sand culture experiment and the pot experiment. 2) No correlation between fertilizer levels and bioassay P-uptake was found from the field experiment in May, but in July and September there was a tendancy that highter fertilization reduced bioassay P-uptake, even though that was not statistically significant. Seasonal changes bioassay P-uptake were observed from all the fields. Soil fertility was more closely related with bioassay P-uptake than tree ages and plantation altitudes. 3) The degree of correlation of bioassaay P-uptake and soil available phosphorus or P-contents in leaves was higher than that of soil available phosphorus and P-contents in leaves, indicating that P-32 bioassay method is more sensitive than the conventional ones(soil and plant analyses) to make the P-status diagnosis. 4) The kept ar room temperature had higher P-32 absorption activity than those at 4℃ 5) The active fine roots were distributed mostly at the upper layer(0∼5㎝) of soil and around at the distance of canopy edge.

5세 남아의 Influenza 종격동기종 및 대엽성 폐렴 1례

오희성,한유진,연은경,선동신,송준환,박경배,박준수,김영통,남해선,최영진,김용배 순천향의학연구소 2009 Journal of Soonchunhyang Medical Science Vol.14 No.3S

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맹출장애가 있는 하악대구치의 임상적 관리

손우성,이해경,남형진,강상욱,송효경,김성식 부산대학교 병원 암연구소 2009 부산대병원학술지 Vol.- No.25

마첨가가 식빵의 품질특성에 미치는 영향

오성천,남해영,조정순 명지대학교 자연과학연구소 2000 자연과학논문집 Vol.19 No.-

마가루를 첨가한 식빵을 만들기 위해 물의 양과 마 가루의 양을 달리해서 제조하여 식빵의 수분함량과 Texture특성을 측정하고 또한 마 가루의 아미노산 함량과 식이 섬유소 함량 및 일반적인 성분을 분석하였다. Baker's Percentage사용법에 의해 마가루 첨가함량에 따른 적절한 물의 함량을 구하여 밀가루 100% 기준에 물의 양을 62%, 65%로 차이를 주어 제조하여 빵의 품질특성을 측정한 결과 마 가루 5% 첨가시에는 물의 양 62%가 적당하고, 10%, 15% 마첨가시에는 물의 양이 65%가 적당하였다. Texture특성에서 경도는 65%물을 첨가한 대조군이 가장 낮은 값을 보였으며 마가루의 첨가량이 증가할수록 경도와 검성, 씹힘성은 대조군에 비해 2∼ 3배의 높은 값을 보였다. To make bread added with Dioscorea Japonica Flour, we made bread with different water and Dioscorea Japonica Flour content, and estimated water contained quantity in bread and texture property. And we also analysis content of amino acids and dietary fiber and general composition. To get adequate water content according to adding Dioscorea Japaponica Flour, we made bread with 62% and 65% water content based on 100% wheat flour content of Baker's percentage method. When 5% Dioscorea Japonica Flour was added, 62% water content was appropriate and when 10% or 15% Dioscorea Japonica Flour was added, 65% was better, From a texture characteristic point of view, 65% water control group had the lowest hardness. And according to adding Dioscorea Japonica Flour, springness, gumminess and chewiness increased to 2 or 3 times of 62% water control group.