[특선] Creative Castle

오영지,최다희 한국교육시설학회 2014 교육시설디자인 공모전 Vol.2014 No.1

천궁(Cnidium officinale Makino) 지상부 추출물의 항산화 활성 평가

오영지,서하림,최유미,정동선 한국약용작물학회 2010 한국약용작물학회지 Vol.18 No.6

In order to obtain basic data for utilization of the aerial parts of Cnidium officinale Makino (APCO), the antioxidant properties of the aerial parts and rhizomes of C. officinale were measured using DPPH and ABTS radicals, and nitrite scavenging assays. The ethyl acetate (EA) fraction prepared from the aerial parts of APCO showed the strongest antioxidant activities, and contained high level of total phenolic compounds (325.81 mgTE/g) and flavonoids (259.16 mgRE/g). The concentrations for 50% reductions (RC50) values of the DPPH and ABTS radicals, and nitrite by the EA fraction of APCO were 11.27 μg/ml, 14.34 μg/ml, and 10.26 μg/ml, respectively. APCO exhibited approximately 3-9 times higher antioxidant activity than rhizomes of C. officinale. The antioxidant capacities of APCO were positively correlated with its total phenolic contents. Therefore, it was concluded that the aerial parts of C. officinale can be a useful and cost-effective source of natural antioxidant for food or cosmetics.

Spatial distribution of phytoplankton in Gamak Bay in spring, with emphasis on small phytoplankton

오영지,강윤자 한국환경생물학회 2022 환경생물 : 환경생물학회지 Vol.40 No.4

Phytoplankton communities, with emphasis on picoplankton and nano[1]plankton, were investigated in Gamak Bay, South Korea, where freshwater input and coastal water intrusion shape ecosystem functions. Shellfish farms and fish farms are located in the inner bay and outer bay, respectively, and tides translocate uneaten food and urine production from aquaculture farms toward the inner bay. Water masses were distinctly different based on a significantly different density between the surface and bottom layer and among three water masses, including the inner bay, outer bay, and Yeosu Harbor. Phytoplankton communities were quantified using flow cytometry and size-fractionated chlorophyll-a (chl-a) was measured. Salinity was a principal variable separating phytoplankton communities between the surface and bottom layer, whereas Si(OH)4 controlled the communities in the inner bay, and NH4 + and PO4 3- governed the outer bay communities. While phycocyanin-containing (PC) cyanobacteria dominated in the outer bay, phycoerythrin-containing (PE) cyanobacteria dominance occurred with cryptophyte dominance, indicating that nutrients affected the distribution of pico- and nanoplankton and that cryptophytes potentially relied on a mixotrophic mode by feeding on PE cyanobacteria. Interestingly, picoeukaryotes and eukaryotes larger than 10 μm were mostly responsible for the ecological niche in the western region of the bay. Given that chl-a levels have historically declined, our study highlights the potential importance of increased small phytoplankton in Gamak Bay. Particularly, we urge an examination of the ecological role of small phytoplankton in the food supply of cultivated marine organisms.

제주도 전통 민속주 오메기술의 숙성온도에 따른 품질변화

오영지,이유나,홍초롬,문경은,정동선 서울여자대학교 자연과학연구소 2012 자연과학연구논문집 Vol.24 No.-

오메기술은 신맛이 강한 알코올 음료로서 제주도 고유의 전통주이며, 좁쌀가루로 만든 오메기떡을 주재료로 하여 누룩과 함께 섞어 담금 3일 후 발효액을 분리하여 숙성(후발효)시켜 음용하는 술이다. 오메기술 발효액의 효모수와 젖산균 수는 각각 3.6×107 CFU/mL과 3.2×107 CFU/mL였다. 발효액을 4°C의 냉장온도에서의 숙성은 효모 수 및 젖산균 수의 변화가 거의 없었으나 산도는 약간 증가하였으며, 점도의 변화가 없이 농후한 특징을 보였으며, 30°C의 높은 온도에서의 숙성은 효모 및 젖산균의 증식과 더불어 산도 및 pH의 급격한 변화와 적색도가 높게 나타났다. 10°C와 20°C에서 숙성시켰을 때의 균수의 변화 차이는 크지 않았다. 그러나 20°C에서는 숙성기간 경과에 따라 산도가 증가 후 다시 감소하여 변화가 있는 반면, 10°C에서는 산도가 서서히 증가하면서 색이 밝아지고 투명해졌으며, 점도도 현저히 감소하는 것으로 나타났다. 따라서 오메기술 발효액은 10°C 정도의 온도에서 7일정도 숙성시켰을 때 산도와 색도 점도 등의 관능적인 지표가 가장 좋은 것으로 나타났다. 오메기술의 저온숙성에 관여하는 젖산균의 동정과 산생성능 및 유기산 profile 분석 등에 대한 후속연구를 통해 오메기술의 품질특성을 향상시키고, 젖산균에 의한 생리활성을 비롯한 기능적 특성 등에 대한 연구가 지속적으로 이루어진다면 제주지역 전통주로 자리매김하여 관광산업 발전에도 기여할 것으로 본다. The objective of this study was to evaluate Quality Characteristics of Omegisool with different aging temperatures. Omegi Sool is a jeju traditional fermented alcohol beverage and has a unique taste and flavor, particularly much more sweet and sour compared with Magkeoli. Omegisool was prepared by aging (post-fermentation) of filtered fermentation broth at room temperature for about 7 days. Upon the aging of Omegisool, the number of yeast and lactic acid bacteria (LAB) did not changed at 10°C, but slightly increased at 20°C. The pH values of Omegisool stored at 10, 20°C ranged from 3.51 to 3.53. However, total acidity of Omegisool increased from 0.99% to 1.26~1.44% depending on aging temperatures. The Hunter “L”value of Omegisool increased from 87.2~93.8 to 103.1~108.5 after 2 days of storage at 10, 20°C and the yellowness “b” values decreased considerably from 10.56~19.53 to 2.82~1.07 stored at 10°C. Fermented broth of Omegisool with high turbidity and viscositywas getting improved by aging at low temperature for a week.

구리표면 접촉에 의한 건조 고춧가루의 특성 평가

오영지,박선영,송이슬,강스미,홍정일 한국식품위생안전성학회 2020 한국식품위생안전성학회지 Vol.35 No.2

본 연구에서는 건조 고춧가루의 가공 및 저장라인에서 구리의 이용가능성을 조사하였다. 구리와 스테인리스강 표면과의 접촉을 통한 고춧가루의 색도 변화를 평가한 결과, 55oC에서 2시간 구리 판에 처리한 시료의 명도가 다소 증가하였다. 구리와 스테인리스강 접촉에 의한 고춧가루 내 미생물 저해는 중온성의 호기성 세균보다 곰팡이 및 효모의 저해에 더 효과적이었고, 55oC에서 2시간 구리 접촉에 의해 곰팡이와 효모의 수는 0.64 log 감소하여 유의적인 효과를 나타내었다. 산화방지 활성은 구리와 스테인리스 강 접촉 고춧가루의 DPPH 라디칼 소거활성은 감소한 반면 ABTS 라디칼 소거활성은 증가하였다. 본 연구는 구리 또는 구리와 스테인리스강 등의 합금을 이용하여 고춧가 루를 포함한 다양한 분말 식품의 가공 및 저장 과정에 활용할 수 있는 가능성을 제시하고 있다. Copper possesses antimicrobial properties against certain bacteria and fungi. In this study, changes in microbial population, color and the antioxidant properties of dried red pepper powder (RPP) by contact with the surface of a copper plate were investigated. Lightness of RPP increased after treatment on the copper plate for 2 h at 55oC. The numbers of total aerobic mesophilic bacteria in RPP increased by 0.61 and 0.50 log on the surface of stainless steel and copper plates during 24 h at 37oC, respectively. The population of yeast and mold was reduced by 90% in the RPP treated on both copper and stainless steel plates under the same condition. Yeast and mold were significantly reduced on the copper plate during 2 h at 55oC. Scavenging activities of RPP treated on the copper plate for 24 h at 37oC against DPPH radical were decreased; those for 2 h at 55oC against ABTS radical were rather enhanced. The results suggest that copper might be applied in the processing and storage equipment in relation to RPP products for antimicrobial purposes.

여성의 질내 균총과 자궁경부암 세포주에 대한 천궁 지상부 추출물의 생육 억제능

오영지,김미리,정동선 서울여자대학교 자연과학연구소 2011 자연과학연구논문집 Vol.23 No.-

This study was carried out to investigate the usefulness of the aerial part of Cnidium officinale Makino as a bioactive material source. The aerial parts (leaf and stem) of Cnidium officinale Makino was extracted with three kinds of solvents and tested for their growth inhibiting activities against harmful and beneficial bacteria. The ethyl acetate fraction completely inhibited the growth of Candida albicans and Staphylococcus epidermidis at the concentration of 0.625 mg/mL. However, the ethyl acetate fraction of Cnidium officinale Makino did not significantly retard the growth of Lactobacillus plantarum, which is a beneficial normal flora of the genital tract, even at concentration of 1.0 mg/mL. The ethyl acetate fraction of the aerial parts also exhibited cytotoxic effect against HeLa cells with an estimated IC50 of 45 µg/mL, and lowered protein expression level of Bcl-2 in the HeLa cells, which is an anti-apoptotic protein. These results suggest that the aerial part of Cnidium officinale Makino, as well as the rhizomes, may be useful herbal source for certain medicinal application by restricting the growth of many potential pathogens without any adverse effect on growth of beneficial bacteria such as lactic acid bacteria. Key words:Cnidium officinale Makino, leaf and stem, antifungal activity, antimicrobial activity, lactic acid bacteria.

365일 365명의 회원과 함께!

영지 한국여성민우회 2022 함께가는 여성 Vol.233 No.-

15명의 회원과 지독하게 얽힌 크로스 인터뷰

영지 한국여성민우회 2022 함께가는 여성 Vol.234 No.-

중국 신장(新疆)지역 위구르족(維吾爾族) 사발춤(頂碗舞)의 형성 과정으로 본 춤 문화 원형의 요소와 특성

영지 무용역사기록학회 2023 무용역사기록학 Vol.70 No.-

This study examines how Uyghur Bowl Dance has transforme over the years in Xinjiang, China. I used a eview of the records and image analysis to track changes in body postures, content, expressive methods, and social functions of Uyghur Bowl Dance. My analysis was carried out based on photos and drawings of the dance as well as pre-modern records Through the analysis of different cultural elements and characteristics that appeared in the formation of Uyghur Bowl Dance, this study identifies changes that occurred in the dance within different historical eras This study promotes the development of Chinese ethnic folk dances and serves as useful reference for the study of traditional dances in the history of Chinese ethnic culture and art.

미디어 운동의 과거 현재 미래를 고민했던 건에 관하여

영지 한국여성민우회 2023 함께가는 여성 Vol.235 No.-