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韓國人의 食事嗜好에 關한 硏究 : (Ⅰ.基本味의 變化)
남궁석,장건형,양철영,윤은숙 서울保健大學 1985 論文集 Vol.5 No.1
한국인의 식사가호의 변화를 조사하기 위해 4원미의 측정, 맛의 기호성조사, 미맹검사를 위한 실험을 실시한 결과, 다음과 같은 결론을 얻었다. 1. 기본미의 최소감각농도는 짠맛이 0.008-0.015%, 단맛이 0.244-0.246%, 신맛 0.004-0.006%, 쓴맛 0.008-0.012%였다. 2. 기본미의 최소감미농도는 짠맛 0.013-0.015%, 단맛 0.247-0.250%, 신맛 0.007-0.010%, 쓴맛 0.011-0.015%였다. 3. 4원미의 최소감각농도의 평균농도는 짠맛이 0.021%. 단맛 0.2446%, 신맛 0.0050%, 쓴맛 0.0104% 이었고, 최소감미농도의 펑균농도는 짠맛이 0.0137%. 단맛 0.2480%, 신맛 0.0089%, 쓴맛 0.0133%으로 나타났다. 4. 음식맛에 대한 기호도는 단맛 12-14%로, 외국사람들이 나타낸 10-12%에 비하여 단맛을 좋아하는 경향을 보이며, 신맛인 orange juice 0.85%. 미역초우침 0.5356%이고, 짠맛은 콩나물국0.3446-0.6892%, 두부찌게 0.9189%로서, 종래의 국의 염분농도인 1.040-1.900%보다 낮은 염분농도를 좋아하는 경향을 나타냈으며, 쓴맛은 0.0565-0.075%였다. 5. 식품의 기호맛중 단맛과 신맛은 농촌거주인이 높은 농도를 좋아하는 경향이고 쓴맛은 도시거주인들이 농촌거주인보다도 높은 농도를 좋아하였다. 6. PTC(0.03% Phenylthio Carbamide) 물질에 의한 미맹검사 결과는 7.10%가 미행으로 나타났으며, 표현된 맛으로는 단맛(1.0%), 신맛(0.8%), 짠맛(0.8%), 기타의 맛(1.6%), 맛이 없다(2.9%) 로 나타냈다. Four primary taste, dietary preference and taste blind testing were investigated to provide data applicable to food industry and to improve Korean dietary life. The results were summarized as follows.. 1. The detection threshold concentration of four primary taste by panel members, was 0.008-0.015% of salt, 0.244-0.246% of sweet, 0.004-0.006% of sour and 0.008-0.012% of bitter, respectively. 2. T he recognition threshold concentration of salt, sweet, sour and bitter was 0.013-0.015%, 0.247-0:250%, 0.007-0.010% and 0.011-0.015%, respectively. 3. The average detection threshold of salt, sweet, sour and bitter was 0.012, 0.244, 0.005 and 0.010%, The average recognition threshold was 0.013, 0.248, 0.008 and 0.013%, respectively. 4. The most dietary preference were 12-14% of with sugar content, 0.85% of orange juice, 0.488%of seaweed seasoning with acetic acid,0.344-0.689% of soybeen sprout soup, 0.918% of poststew with bean curd with ~odium chloride, 0.056-0.075% of bitter with caffein, respectively. 5. Farm village panel members liked higher concentration of sweet sour and than others member, college student and business men liked higher. concentration of bitter than farm village members. 6. The result of taste blind testing by four groups, showed that blind numers were 7.10%, taste was sweet (1.0%), sour (0.8%), salt (0.8%), other taste (1.6%) and no taste (2.9%), respectively.
Namkung, Jung‐,Hyun,Lee, Jong‐,Eun,Kim, Eugene,Byun, Ji‐,Yeon,Kim, Sook,Shin, Eun‐,Soon,Cho, Eun‐,Young,Yang, Jun‐,Mo Blackwell Publishing Ltd 2010 Experimental dermatology Vol.19 No.12
<P><B>Abstract: </B> Clinical studies, including twin studies, support the concept that the risk of atopic dermatitis (AD) may be mediated through skin‐specific genes, rather than simply through systemic immune or atopy risk genes. The SPINK5 gene is expressed on epithelial surfaces and may provide protection against other allergenic serine proteases. Mutations in the SPINK5 gene result in Netherton syndrome, a disorder characterised by AD, ichthyosis, and elevated serum IgE levels. We genotyped 21 single nucleotide polymorphisms (SNPs) from the SPINK5 gene for 1090 case–control samples (631 patients with AD and 459 normal controls) and analysed the SNPs and haplotypes in this gene and also searched for gene–gene interactions between SPINK5 and the DEFB1 gene that we previously reported. Six SNPs [rs17718511 (<I>P </I>= 0.026), rs17860502 (<I>P </I>= 0.024), KN0001820 (<I>P </I>= 0.045), rs60978485 (<I>P </I>= 0.007), rs17718737 (<I>P </I>= 0.02), and rs1422985 (<I>P </I>= 0.038)] and the haplotype TAA (rs60978485, rs6892205, rs2303064; <I>P </I>= 0.023) in the SPINK5 gene showed significant different allelic or genotypic distributions between the AD group and the control group. We also found that four SNPs [rs17718511 (<I>P </I>= 0.033), rs17860502 (<I>P </I>= 0.031), rs60978485 (<I>P </I>= 0.005), rs17718737 (<I>P </I>= 0.023)] and the haplotype TAA (<I>P </I>= 0.02) in the SPINK5 gene showed associations with the susceptibility of the allergic type of AD (ADe). In addition to this finding, we speculate that the SNPs from DEFB1 and SPINK5 affect the individual susceptibility to development of ADe in an additive manner. This study provides evidence for a significant interaction between allergens and the SPINK5 gene that may contribute to ADe susceptibility.</P>
Kim, Sook,Yoo, Yeon-Kyung,Jang, Hye-Yoon,Shin, Eun-Soon,Cho, Eun-Young,Kim, Eu-Gene,NamKung, Jung-Hyun,Yang, Jun-Mo,Lee, Jong-Eun The Korean Society of Toxicogenomics and Toxicopro 2006 Molecular & cellular toxicology Vol.2 No.1
We performed comprehensive SNP validation and linkage disequilibrium (LD) analysis of the c-fos induced growth factor (Figf) gene in Korean population. Out of 32 SNPs, only 9 SNPs were polymorphic in Korean population. Validated SNPs formed a single extended haplotype block with strong LD through the entire length of the gene. Tagging SNP analysis picked only 2 SNPs to represent most of the genetic variation information of the Figf gene. Our results demonstrate the utility of LD block and tagging SNP analysis for an efficient way of performing a candidate gene based association study.
Purification of Glucose Isomerase from Arthrobacter sp. L-3
Bang, Byung Ho,Namkung, Sok,Lee, Jung Yoon,Yoon, Eun Sook,Lee, Eun Sook 한국식품영양학회 1991 韓國食品營養學會誌 Vol.4 No.2
Arthrobacter sp. L-3이 생성하는 glucose isomerase를 DEAE-cellulose column chromatography법으로 2단계 NaCl농도 구배로 용출함으로서 순수분리하였다. 이것이 SDS-acrylamide gel electrophoresis상에서 단일띠를 보임으로서 매우 잘 분리되었음을 알 수 있었다. Glucose isomerase의 K_m값과 V_max값이 각각 0.175M, 0.29(㎎/㎖/min)로 얻어졌다. 한편, SDS-acrylamide gel electrophoresis와 Sephadex-G100-50에 의한 gel filtration으로부터 분자량이 각각 42,000과 180,000으로 얻어져, 이 효소는 분자량이 42,500인 4개의 subunit로 구성되었음을 알 수 있었다.
이정윤,이은숙,방병호,남궁석 한국식품영양학회 1988 韓國食品營養學會誌 Vol.1 No.1
미강유를 유일한 탄소원으로 하여 효모균체단백질을 생산할 목적으로 이를 자화하는 효모(E222)균주를 토양으로부터 분리하였으며, 이를 동정한 결과 Candida albicans의 일종으로 나타났다. 건조균체 g당 유리아미노산의 전체함량이 0.05%로 나타났으며 Glycine, Glutamic Acid, Alanine, Leucine, Aspartic acid 등 14종의 아미노산이 확인되었다. For the purpose of the production of yeast cell protein from rice bran oil, it's assimillating yeast(E222) was isolating from soil and the resulting of identification was shown that it was belonging to Candida albicans species. Total free amino acids from yeast cells were shown 0.05% per gram. Nine other species of amino acids as well as glycine, glutamic acid, alanine, leucine and aspartic acid were produced from yeast cells.