된장분말을 첨가한 두유마요네즈와 일반마요네즈의 저장안정성 비교

박혜덕,이상선 한국식품위생안전성학회 2009 한국식품위생안전성학회지 Vol.24 No.3

The purpose of this study was to investigate the storage stability of mayonnaise containing a different emulsifier and various levels of soybean paste powder. The mayonnaise with egg yolk as an emulsifier is E group according to the amount of soybean paste powder addition of 0%(E1), 3%(E2), 6%(E3) and mayonnaise with soy milk as an emulsifier is S group with soybean paste powder addition of 0%(S1), 3%(S2), 6%(S3). Storage stability of mayonnaise was determined during storage at 30 ± 5oC for 8 weeks. The peroxide value, TBA value, acid value of mayonnaise with addition of 6% soybean paste powder was significantly lower than that of 0% and 3% addition. The turbidity decreased according to storage period. The viscosity of mayonnaise was increased with increasing amount of soybean paste powder. Base on these results, addition of soybean paste powder in the mayonnaise improved oxidation stability during storage period.

소아 장중첩중에 대한 임상적 고찰

박혜덕,김인구 충남대학교 의과대학 지역사회의학연구소 1986 충남의대잡지 Vol.13 No.2

This paper is a retrospective study of 48 cases of intussusception in infants and childern admitted to the pediatric surgical division of Chungam National University Hospital from Jan 1982 to Sep. 1986. and the results were as follows; 1. The intussusception was commonly occurred under 6th to 12th month of age(66.6%) and the patient age ranged from 3 month old to 5 years. 2. The ratio of male to female was 2:1. 3. The clinical symptoms and signs were as follows; currant jelly stool(100%), abdominal pain (93.8%), vomiting (91.7%), abdominal mass (79.2%) and abdominal distention(20.8%) in order of frequency. 4. The percentile of body weight of patients was as follows: 97%(8.3%), 90%(29.2%) 75%(18.7%), 50%(18.7%), 25%(16.7%), 10%(6.3%) and 3%(2%). The patient within above 50% was 75%, so relatively, the children in good nutritional state and well growing were more affected. 5. The 17 cases(35.4%) of intussusception visited our hospital within 12-24hours after onset of symptoms. In the treatment of 48 cases of intussusception, barium enema reduction was performed in 33 cases (68.8%), manual reduction, 14 cases(31.2%) and ileal segmental resection, 1 case(2.1%) 6. The reduction rate of barium enema according to Oct. 1984 was as follows: barium reduction rate(42.8%), manual reduction rate(57.2%) in 82, 83 and 84 year. Barium reduction rate(89%), manual reduction rate(11.1%) in 85 and 86 year. 7. The reduction rate of barium enema was decreased in the younger patients, and the results were as follows; 2-3 year old(100%), 1-2year old (66.7%), over 3 year old (66.7%) and under 6 month old (55.6%). 8. The anatomical types of intussusception were ileocolic (52.1%), ileocecal (39.6%), ileoileal (6.2%) and colocolic (2.1%). The reduction rate of barium enema according to the type of intussuscdtion were ileocolic (80%), ileocecal (63.2%), colocolic (100%) and ileoileal type, 3 cases (100%) were all failed.

Retinoids에 의한 전립선 암세포의 침윤성 및 Prostate Specitic Antigen의 조절

박혜덕 최신의학사 1993 最新醫學 Vol.36 No.5

된장분말을 첨가한 두유마요네즈의 항산화성 및 품질특성

박혜덕,이상선 한국산업식품공학회 2009 산업 식품공학 Vol.13 No.3

본 연구는 마요네즈 제조 시 유화제로 사용되고 있는 난황이 콜레스테롤을 다량 함유하고 있는 점을 개선하기 위하여 난황 대신 두유를 사용하였고, 된장의 항산화 효과로 인해 마요네즈의 저장성을 증진시켜줄 수 있을 것이라는 점에 착안하여, 유화제 종류와 된장분말 첨가가 마요네즈의 품질특성을 증진시킬 수 있는지 조사하고자 시행하였으며 그 결과는 다음과 같다. 1) 총 페놀함량은 E1이 97.92 mg%, E2는 131.15 mg%, E3는 172.81 mg%로 증가되었고, S1은 56.87 mg%, S2는 111.39 mg%, S3는 152.75 mg%로 된장분말의 첨가량이 증가할수록 증가하였다(p<0.001). 2) 전자공여능은 E1이 20.49%에서 E2는 34.32%, E3는 50.95%로 증가되었고, S1은 9.59%, S2는 16.02%, S3는 38.77%로 된장분말의 첨가량이 증가할수록 증가하였다(p<0.001). 총 페놀함량과 전자공여능 측정 결과 된장분말을 6% 함유한 E3, S3에서 높게 나타났다. 3) 색도 측정 결과 L값(명도)은 E군이 S군보다 높게 나타났다. a값(적색도)는 S군이 높았고, b값(황색도)는 E군이 높게 나타났다. 된장분말이 증가할수록 L값(명도)은 감소하였고, a값(적색도)과 b값(황색도)는 증가하였다(p<0.001). 4) 콜레스테롤 함량은 E군이 152.87-156.62 mg/100 g, S군은 2.87-8.29 mg/100 g으로 나타나 두유로 만든 마요네즈의 콜레스테롤 함량이 매우 낮았다(p<0.001). 5) 관능검사 결과는 된장분말의 첨가량이 증가할수록 색의 점수는 낮았고 신맛, 짠맛, 발림성은 증가하였다. E군은 S군보다 기름 냄새와 느끼한 맛이 강한 것으로 나타났다. 관능검사의 전반적인 결과로 볼 때 향, 전체적인 맛, 전체적인 기호도에서 된장분말 3%를 함유한 두유마요네즈 S2가 가장 적당한 마요네즈라고 사료된다. 연구 결과를 종합해 보면 난황 대신 두유를 사용하고 된장을 3% 첨가한 마요네즈에서 관능검사 시 높은 점수를 나타냈고, 콜레스테롤은 150 mg/100 g에서 10 mg/100 g로 낮출 수 있었다. 비록 두유보다 난황을 사용한 마요네즈가 더 높은 항산화성을 나타내었지만 저장성 실험을 한 결과 두유마요네즈가 더 높은 저장성을 보였다. 이와 같은 마요네즈가 개발된다면 계란의 난황 대신 두유를 사용하여 콜레스테롤 함유량을 낮출 수 있으며 계란 알레르기를 가지고 있는 환자들에게 도움을 줄 것이다. 그리고 된장 분말이 항산화작용을 하는 점을 이용하여 식품의 보존제로 첨가하여 식용유지의 산화를 방지하고 우리의 전통 발효식품인 된장을 서양요리에 접목 시킬 수 있어 우리나라 전통 발효식품인 된장을 세계화시키는데 기여할 수 있을 것으로 기대된다. In this study, antioxidant activity and quality characteristics of egg yolk mayonnaise and soy milk mayonnaise containing soybean paste powder were assessed. The mayonnaise with egg yolk as an emulsifier is E group according to the amount of soybean paste powder addition of 0% (E1), 3% (E2), 6% (E3) and mayonnaise with soy milk as an emulsifier is S group with soybean paste powder addition of 0% (S1), 3% (S2), 6% (S3). Total phenol content and electron donating ability of mayonnaise were increased as the amount of the soybean paste powder increased. L value of Hunter's color was decreased, but a value and b value were increased as the amount of the soybean paste powder increased. Soy milk mayonnaise showed very low cholesterol content than egg yolk mayonnaise. In sensory evaluation, S2 received the highest scores for flavor, overall taste and preference. Base on these results, soybean paste powder showed significant antioxidant activity in mayonnaise and cholesterol content was successfully decreased in soy milk mayonnaise compared to egg yolk mayonnaise. The soy milk mayonnaise with soybean paste powder will be a possible model to introduce our traditional food to the worldwide food item, such as mayonnaise.

된장분말을 첨가한 두유마요네즈의 항산화성 및 품질특성

박혜덕 ( Hye Duck Park ),이상선 ( Sang Sun Lee ) 한국산업식품공학회 2009 산업 식품공학 Vol.13 No.3

In this study, antioxidant activity and quality characteristics of egg yolk mayonnaise and soy milk mayonnaise containing soybean paste powder were assessed. The mayonnaise with egg yolk as an emulsifier is E group according to the amount of soybean paste powder addition of 0% (E1), 3% (E2), 6% (E3) and mayonnaise with soy milk as an emulsifier is S group with soybean paste powder addition of 0% (S1), 3% (S2), 6% (S3). Total phenol content and electron donating ability of mayonnaise were increased as the amount of the soybean paste powder increased. L value of Hunter`s color was decreased, but a value and b value were increased as the amount of the soybean paste powder increased. Soy milk mayonnaise showed very low cholesterol content than egg yolk mayonnaise. In sensory evaluation, S2 received the highest scores for flavor, overall taste and preference. Base on these results, soybean paste powder showed significant antioxidant activity in mayonnaise and cholesterol content was successfully decreased in soy milk mayonnaise compared to egg yolk mayonnaise. The soy milk mayonnaise with soybean paste powder will be a possible model to introduce our traditional food to the worldwide food item, such as mayonnaise.

담낭염의 임상적 연구

박혜덕(Hye Duk Park),손기섭(Ki Suh Son) 대한외과학회 1988 Annals of Surgical Treatment and Research(ASRT) Vol.35 No.3

Hymecromone 복합제제(Pasmital^�)의 만성담낭염과 Oddi 괄약근 이완 효과에 대한 연구

윤완희,박혜덕,장일성 충남대학교 의과대학 지역사회의학연구소 1990 충남의대잡지 Vol.17 No.1

Experience at the Cleveland Clinic is that approximately 65 to 70% of patients with symptomatic gallstones are diagnosed as having chronic cholecystitis. Of the group of patients with chronic cholecystitis, approximately 20% have mild, vague symptoms. If the episodes of cholecystitis are not severe, recurrent, and progressive in their intensity or they have poor operative risk, medical treatment include antispasmodic medication is often tried. The purpose of this study was to investigate the effect go hymecromoe combination product(Pasmital^??) given orally in chronic cholecystitis as a medical treatment and to evaluate the pressure changes in the bile duct in postoperative patients received Pasmital^??. 1. Satisfactory symptomatic improvement (Visick grades Ⅰor Ⅱ) was achieved 75.0% after 1 week Pasmital^?? administration and 87.5% after 3 weeks Pasmital^?? administration. 2. There was a mean reduction of bile duct pressure of 31.2% in basal pressure and 36.7% in opening pressure following Pasmital^?? administration. 3. No side effects or abnormal laboratory values attributable to the Pasmital^?? were observed.

HM7 세포 표면 점액이 국소침윤 및 전이에 미치는 영향에 관한 연구

윤완희,박혜덕,임규,황병두 충남대학교 생물공학연구소 1998 생물공학연구지 Vol.6 No.-

Mucinous colorectal cancers have a poorer prognosis than which colorectal cancer produce low amount of mucin, but the exact mechanism is not well understood. The present study was undertaken to elucidate the exact mechanism of invasion and metastasis of high mucin producing colon cancer cells using mucin glycosylation inhibitor, benzyl-a-N-acetylgalactosamine. Materials and Methods: To evaluate the effect of glycosylated mucin on invasion and metastasis, in vitro invasion, metalloproteinases(MMPs) activity, cell-matrix protein binding, cell-cell aggregation, as well as endothelial leukocyte adhesion molecule(ELAM-1) binding and cell surface expression of various mucin related antigens were analyzed. Results: MMPs activity in conditioned medium and invasion of ECM-coated porous filters by benzyl-a-GalNAc treated HM7 cells were decreased. There was no difference between control and treated HM7 cells in terms of matrix protein binding assay, but treated HM7 cells showed higher homotypic cell adhesion. The binding activity of treated HM7 cells to ELAM-1 was significantly decreased and fixed cell binding of MoAb SNH-3, 19-9(specific for sialyl-Lewis X and sialy-Lewis A) were also significantly decreased. Conclusion: These results suggest that glycosylated mucin modulates ELAM-1 binding, MMPs activity and homotypic cell adhesion, therefore enhance invasive and metastatic properties of human colon cancer cells.

유방암환자에서 수술전 화학요법의 반응도와 생존율과의 관계

김제룡,박혜덕,장일성 대한외과학회 2000 대한외과학회 학술대회 초록집 Vol.2000 No.5

다발성 위 용종이 동반된 가족성 용종증

윤완희,박혜덕,목우균,손기섭 대한대장항문학회 1989 Annals of Coloproctolgy Vol.5 No.2