β-Glucan 추출에 미치는 온도, 용매 농도 및 pH의 영향

이상훈,장귀영,김기종,이미자,김태집,이준수,정헌상,Lee, Sang Hoon,Jang, Gwi Yeong,Kim, Kee Jong,Lee, Mi Ja,Kim, Tae Jip,Lee, Junsoo,Jeong, Heon Sang 한국식품영양학회 2012 韓國食品營養學會誌 Vol.25 No.4

추출조건에 따른 귀리겨 ${\beta}$-glucan의 추출조건을 확립하기 위하여 추출온도($40{\sim}60^{\circ}C$), 추출용매의 에탄올 농도(0~20%) 및 pH(5~9)를 변수로 중심합성계획법으로 설계하여 ${\beta}$-glucan 추출특성을 조사하였다. 추출시간의 증가에 따라 ${\beta}$-glucan의 추출속도는 추출초기에 급격히 증가하였으나, 이후에는 완만하였다. 총괄물질전달계수는 $3.363{\sim}8.552{\times}10^{-6}cm/min$ 범위로 낮은 추출온도에서는 추출용매의 농도가 낮을수록, 높은 추출온도에서는 추출용매의 농도가 높을수록 증가하였지만 pH에 의한 영향은 적은 것으로 나타났다. 추출용매의 pH는 중성일 때보다 산성이나 알칼리성일 때 ${\beta}$-glucan의 추출량이 증가하였다. 추출조건에 따라서 ${\beta}$-glucan 수용액의 점도는 유의적인 차이를 보였으며, 총괄물질전달계수가 높을수록 crude ${\beta}$-glucan 수용액의 점도가 높게 나타났으며, 점도, 추출율 및 총괄물질전달계수의 상관관계를 분석한 결과, 각각의 요인들이 높은 양의 상관관계(p<0.01)를 나타내었다. This study investigated the effects of temperature, solvent concentration, and pH on the ${\beta}$-glucan extraction. Oat bran ${\beta}$-glucan was extracted with different extraction conditions, using various combinations of experiment factors, such as temperature (40, 45, 50, 55, and $60^{\circ}C$), ethanol concentration (0, 5, 10, 15, and 20%), and pH (5, 6, 7, 8, and 9). Under the various extraction conditions, ${\beta}$-glucan extraction rate and overall mass transfer coefficient of oat bran ${\beta}$-glucan, and viscosity of oat bran extracts were investigated. As increasing the extraction time, the extraction rate of ${\beta}$-glucan increased. The overall mass transfer coefficient of ${\beta}$-glucan ranged from $3.36{\times}10^{-6}$ to $8.55{\times}10^{-6}cm/min$, indicating the lowest at the extraction condition of $45^{\circ}C$, 15% and pH 8, and the highest at $50^{\circ}C$, 0% and pH 7. It was significantly greater with increasing extraction temperature and decreasing ethanol concentrations of extraction solvent, except for solvent pH. There were positive correlations among the overall mass transfer coefficient, the extraction rate of ${\beta}$-glucan, and the viscosity of extract.

두 종의 Bovine Bone Powder가 성견 발치와 치유에 미치는 영향에 관한 조직병리학적 연구

이상훈,임성빈,정진형,이종헌,Lee, Sang-Hun,Lim, Sung-Bin,Chung, Chin-Hyung,Lee, Chong-Heon 대한치주과학회 2002 Journal of Periodontal & Implant Science Vol.32 No.2

Recently the esthetic demands of clinicians and patients made the surgeon try to regenerate bone defects and gingival tissue after extraction. For that, many surgical methods were used and socket preservation have been evaluated simple, effective and good prognosis in the implant placement. Bone grafting was one of the methods for socket preservation. This study was to evaluate the histologic view of the effects on healing of the extraction sockets when deproteinized bovine bone mineral and tetracycline coated deproteinized bovine bone mineral was implanted 1. In control group, at 4 weeks after implantation, the extraction sockets were filled with connective tissue. And after 8 weeks, osteoblasts were observed in newly formed trabecular among the fibrous connective tissue in the extraction sockets. 2. In experimental 1 group, there was connective tissue and new bone trabecular around newly formed woven bone at 4 weeks. And many osteoblasts were observed in various direction at 8 weeks. 3. In experimental 2 group, there was a lot of new bone made around the bone powder after 4 weeks, and the thicker bone trabecular, lamellar bone and irregular osteoblasts arrangement were observed at 8 weeks. From the results of this study, tetracycline coated BBP would be better than the other groups in the lamellar bone formation and be faster in the bone formation rate.

남극 남쉐틀랜드 북부 대륙주변부 및 남스코시아해 지역의 고해상(3.5 kHz)음향 특성

이상훈,진영근,김규중,남상헌,김예동,Lee, Sang-Hoon,Jin, Young-Keun,Kim, Kyu-Jung,Nam, Sang-Heon,Kim, Yea-Dong 한국해양과학기술원 2003 Ocean and Polar Research Vol.25 No.4

High-resolution (3.5 kHz) subbottom profiles were analyzed in order to reveal sedimentation pattern of late Quaternary in the northern South Shetland continental margin and the South Scotia Sea, Antarctica. On the basis of clarity, continuity and geometry of surface and subbottom echoes together with seafloor topography, high-resolution echo characters are classified into eight echo types which represent rock basements (echo type III-1), coarse-grained subglacial till or moraine (echo type I-1), slides/slumps (echo type IV), debris-flow deposits (echo types II-3 and III-2), and bottom-current deposits (echo types I-2, II-1 and II-2). Subglacial till or moraine (echo type I-1) is mostly present in the lower continental shelf and upper continental slope of the northern South Shetland continental margin, which changes downslope to slides/slumps (echo type IV) and debris-flow deposits (echo types II-3 and III-2) in the middle to lower continental slope. This distribution suggests that the continental slopes of the northern South Shetland continental margin were mostly affected by downslope gravitational processes. Further downslope, bottom-current sediments (echo type I-2) deposited by the southwestward flowing Antarctic Deep Water (ADW) occur at the South Shetland Trench, reflecting an Interaction between mass flows and bottom currents in the area. In contrast to the northern South Shetland continental margin, the South Scotia Sea is dominated by bottom-current deposits (echo types II-1 and II-2), indicating that the sedimentation was mostly controlled by the westward flowing ADW. Flow intensity of the ADW has increased in the relative topographic highs, forming thin covers of coarse-grained contourites (echo type II-1), whereas it has decreased in the relative topographic lows, depositing thick, fine-grained contourites (echo type II-2). The poor development of wave geometry in the fine-grained bottom-current deposits (echo type II-2) is suggestive of the unsteady nature of the ADW flow.

탄성 의치상 이장재의 접착력에 관한 연구

이상훈,정재헌,Lee Sang-Hoon,Chung Chae-Heon 대한치과보철학회 1992 대한치과보철학회지 Vol.30 No.3

The purpose of this study was to assess the adhesion of resilient denture liners (such as, heat-cured silicone molloplast B,cold- cured silicone Mollosil) to polymethyl metacrylate (K-33) and metal (Megalloy) in the laboratory by peel test. The resilient denture lines were processed according to manufactures instruction, onto prepared specimens(original resin base plate, rough resin base plate, stippled metal plate, mesh metal plate ) 75mm long and 25m wide. And then, the peel test was performed by instron. The results were as follows : 1. The bonding strength of Mollosil was stronger than that of Molloplast B except the specimen of stippled metal plate. 2. The tensile strength of Mollosil was weaker than that of Molloplast Bas tearing of Mollosil was occured in the peel test. 3. Mesh metal plate had the highest bonding strength in the case of Molloplast B and Mollosil. But stippled metal plate have high bonding strength in the case of Molloplast B and have the lowest bonding strength in the case of Mollosil. 4. The bonding strength of rough resin base plate was stronger than that of original resin base plate in the case of Molloplast B and Mollosil. 5. The bonding strength of metal plates was stronger than that of resin base plates in the case of Molloplast B and Mollosil except the case of bonding strength between the stippled metal plate and Mollosil. 6. It seems that the Increase of surface and retention form of metal plate and resin base plate produces higher physical bonding strength.

홍국균 발효가 발아현미의 Monacolin K 함량과 항산화 활성에 미치는 영향

이상훈(Sang Hoon Lee),장귀영(Gwi Yeong Jang),김민영(Min Young Kim),김신제(Shinje Kim),이연리(Yuon Ri Lee),이준수(Junsoo Lee),정헌상(Heon Sang Jeong) 한국식품영양과학회 2015 한국식품영양과학회지 Vol.44 No.8

발아 온도와 기간에 따른 발아현미 홍국배양물의 홍국색소, monacolin K, citrinin 및 페놀 화합물 생성량과 항산화 활성 변화를 조사하였다. 발아 기간이 증가함에 따라 명도는 증가하였으나 적색도와 황색도는 감소하였고, 적색(A500), 오렌지색(A470) 및 황색(A400) 색소 생성량도 동일한 경향이었다. 총 monacolin K는 현미(215.85 mg/kg)가 백미(40.41 mg/kg)보다 높았으며, 32°C에서 1일간 발아시킨 발아현미(1,263.04 mg/kg)에서 가장 높은 함량을 보였으나 발아 기간이 증가함에 따라 감소하였다. 곰팡이 독소인 citrinin은 모든 처리구에서 검출되지 않았다. 총 폴리페놀과 플라보노이드 함량은 발아 온도와 기간이 증가함에 따라 유의적으로 증가하여 37°C에서 4일간 발아시킨 발아현미에서 13.80 mg/g과 1.30 mg/g으로 가장 높았다. 전자공여능과 총 항산화력은 발아에 의해 증가되어 32°C에서 1일간 발아시킨 발아현미에서 각각 22.16 mg TE/g과 62.27 mg AAE/g으로 가장 높았으나 발아 기간이 증가함에 따라 감소하였다. 이상의 결과로부터 홍국색소와 monacolin K 생성량을 증가시키기 위한 기질로 발아현미가 유용하며, 배양에 사용된 Monascus pilosus 305-9는 citrinin을 생성하지 않고 monacolin K 생성량을 증가시켜 식품의 기능성 증진용 소재 및 균주로서의 활용이 기대된다. This study was performed to investigate the changes in monacolin K content and antioxidant activities of Monascus-fermented brown rice with different germination temperatures and periods. Brown rice was germinated at 32, 35 and 37°C for 1∼4 days, after white rice (WB), brown rice (BR), and germinated brown rice (GBR) were fermented with M. pilosus 305-9 at 30°C for 20 days. The redness, yellowness and Monascus pigments increased after germination. Total monacolin K content increased from 215.85 mg/kg of BR to 1,263.04 mg/kg of GBR (32°C/1 day), whereas monacolin K content decreased with increase in germination period. Citrinin was not detected in any of the samples. Total polyphenol (TPC) and flavonoid contents (TFC) increased with increase in germination temperature and period, whereas electron donating ability (EDA) and total antioxidant activities (TAA) decreased due to reduction of Monascus pigment content. The TPC and TFC showed the highest values (13.80 mg/g and 1.30 mg/g, respectively) in GBR (37°C/4 day), whereas EDA and TAA showed the highest values (22.16 mg Trolox equivalent/g and 62.27 mg ascorbic acid equivalent/g, respectively) in GBR (32°C/1 day). These results indicated that the optimal germination temperature and period for increasing monacolin K content and antioxidant activities was found to be at 32°C for 1 day. In addition, it was found that M. pilosus 305-9 was a useful strain for increasing monacolin K content without producing citrinin in functional foods and pharmaceutical industrial regions.

열처리 온도에 따른 보리 β-Glucan의 이화학적 특성

이상훈(Sang Hoon Lee),장귀영(Gwi Yeong Jang),김현영(Hyun Young Kim),우관식(Koan Sik Woo),황인국(In Guk Hwang),김기종(Kee Jong Kim),이미자(Mi Ja Lee),김태집(Tae Jip Kim),이준수(Junsoo Lee),정헌상(Heon Sang Jeong) 한국식품영양과학회 2012 한국식품영양과학회지 Vol.41 No.12

열처리에 따른 보리 β-glucan의 이화학적 특성변화를 살펴보기 위하여 새쌀보리, 새찰쌀보리 및 흰찰쌀보리를 110℃~150℃에서 2시간 열처리하였으며, 총 및 수용성 β-glucan 함량, 순도, 분자량, 점도 및 재용해율을 살펴보았다. 3품종 보리의 총 β-glucan 함량은 7.77~8.40% 범위였으며, 열처리 온도가 증가함에 따라 11.59~14.65% 범위로 증가하였으나, 140℃와 150℃에서는 6.30~8.33% 범위로 감소하였다. 수용성 β-glucan의 함량은 무처리의 4.14~4.79% 범위에서 열처리 온도가 증가함에 따라 6.11~10.29%까지 증가하였으며, 150℃에서는 3.01~5.60% 범위로 감소하였다. 수용성 β-glucan의 순도는 3품종 모두 130℃까지는 31~37% 범위이었으나 140℃ 이상에서는 91%까지 증가하였다. 분자량은 메성보리보다 찰성보리가 더 컸으며, 열처리 온도가 증가함에 따라 새쌀보리는 606,463 Da에서 1,404 Da으로, 새찰쌀보리는 698,541 Da에서 1,617 Da으로, 그리고 흰찰쌀보리는 669,539 Da에서 1,550 Da으로 감소하였다. β-Glucan 수용액의 점도는 열처리 온도가 증가함에 따라 감소하였으며, 메성보리보다 찰성보리가 높았고 흰찰쌀보리보다 새찰쌀보리가 높았다. 재용해율은 무처리의 50~55% 범위에서 열처리 온도가 증가함에 따라 증가하여 150℃에서는 96.75~97.99% 범위로 증가하였다. This study was performed to investigate the changes of total and soluble β-glucan contents, purity, and physical characteristics of three heated barley varieties: Saessalbori (SSB), Saechalssalbori (SCSB), and Hinchalssalbori (HCSB). The barleys were heated at different temperatures of 110, 120, 130, 140 and 150℃ for 2 hours. The total β-glucan contents of raw SSB, SCSB, and HCSB were 8.40, 7.77 and 8.28%, and the soluble β-glucan contents were 4.79, 4.14, and 4.61%, respectively. After heating at 130℃, the total β-glucan contents increased to 11.59, 14.6, and 13.36%, as did the soluble β-glucan contents to 4.21, 7.96, and 7.23%, respectively. The purities of soluble β-glucan of the raw barleys were 35.11, 32.74 and 25.62%, but after heating at 150℃, it increased to 83.43, 91.02, and 88.01%, respectively. The molecular weight and viscosity of the β-glucan solution decreased with increasing heating temperature. The re-solubility of raw barley β-glucan was about 50%, but it was increased to 97% with increasing heating temperature. These results suggest that heating of β-glucan can improve the utilization of barley β-glucan.

볶음 조건 및 침출 조건에 따른 발아 벼차의 항산화 활성 및 품질 특성

이상훈(Sang Hoon Lee),이연리(Youn Ri Lee),황인국(In Guk Hwang),우관식(Koan Sik Woo),김경호(Kyoung Ho Kim),김기종(Kee Jong Kim),정헌상(Heon Sang Jeong) 한국식품과학회 2009 한국식품과학회지 Vol.41 No.4

발아 벼차의 이용 가능성을 검토하기 위해서 발아 벼를 볶음 온도, 볶음 시간, 침출 시간에 따른 항산화 활성, 이화학적 특성, 관능적 특성을 비교하였다. 발아 벼차의 항산화 활성으로 총 폴리페놀 함량과 총 항산화력을 측정하였으며, 각각 0.31-1.32 mg/g과 7.06-39.40 mg AA eq/100 g 범위로 나타나 볶음 온도가 높아지고 볶음 시간 및 침출 시간이 증가함에 따라 항산화 활성이 증가하는 경향을 나타내었다. 발아 벼차의 이화학적 특성으로는 볶음 온도, 볶음 시간, 침출시간을 달리하여 가용성 고형분 함량, 탁도, pH 및 갈변도를 측정하였다. 볶음 온도, 볶음 시간, 침출 시간이 증가할수록 가용성 고형분 함량이 현저히 증가하여 250℃에서 30분간 볶음 처리 후 5분 침출시는 2.62%로 200℃에서 30분간 볶음 처리 후 5분 침출한 경우의 0.62%보다 높았다. 발아 벼차의 탁도는 볶음 온도가 높고 볶음 시간 및 침출 시간이 길수록 증가하였으며, 색도에서는 차이를 보이지 않았다. 발아벼차의 pH를 측정한 결과 볶음 온도, 볶음 시간, 침출 시간에 따라 큰 차이를 보이지는 않았지만 볶음 온도가 높고 볶음 시간 및 침출 시간이 길수록 pH는 감소하는 경향을 나타내었으며, 발아벼차의 갈변도는 볶음 온도가 높고 볶음 시간 및 침출 시간이 길수록 증가하는 경향을 나타내었다. 발아 벼차의 관능적 특성으로는 색, 향, 맛 및 전반적 기호도를 평가하였으며, 곡류의 볶음 처리에 따른 가열 과정에 의해 생성되는 갈색화 반응 생성물은 식품에 독특한 향미를 부여하여 향과 맛에 대한 기호도가 증가하였으며, 종합적 기호도 또한 높은 평가를 받았다. To verify the possibility of manufacturing a germinated rough rice tea, germinated rough rice was roasted at 200, 220, and 250℃ for 10, 20, and 30 min. The treated rice powder was then put into tea bags and leached for 1, 3, and 5 min, after which their antioxidant, physicochemical, and sensory characteristics were compared. The total polyphenol content and 2,2'-Azino-bis-(3-ethyl benzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities of the germinated rough rice tea increased as the roasting temperature increased as well as in response to increased roasting and leaching times. Furthermore, the greater the roasting temperature, roasting time, and leaching time, the greater the increase in total soluble solid contents. Moreover, the turbidity and browning index of the germinated rice tea rose as the roasting temperature, roasting time, and leaching time increased. Additionally, the pH tended to decrease as the roasting temperature, roasting time, and leaching time increased. Evaluation of the sensory characteristics of the germinated rice tea revealed that the formation of a Maillard reaction product in the course of heating the rice added a unique flavor, which led to increase preference for the color, flavor, and taste, and therefore, the overall preference.

열처리 무 추출물의 이화학적 특성과 항산화 활성

이상훈(Sang Hoon Lee),황인국(In Guk Hwang),이연리(Youn Ri Lee),정은미(Eun Mi Joung),정헌상(Heon Sang Jeong),이희봉(Hee Bong Lee) 한국식품영양과학회 2009 한국식품영양과학회지 Vol.38 No.4

열처리에 따른 무의 성분 및 항산화활성 변화를 살펴보기 위하여 무를 110, 120, 130, 140 및 150℃에서 2시간 열처리하고 70% 에탄올로 추출한 다음 용매분획을 실시하고 각각에 대한 색도, 갈변도, 유리당, 총 폴리페놀 및 항산화활성 변화를 살펴보았다. 열처리 무 에탄올 추출물의 색도는 열처리온도가 증가함에 따라 L값은 감소하였으며, 황색도를 나타내는 b값은 증가하였다. 갈변도는 열처리 온도가 증가함에 따라 증가하였고, fructose와 glucose 모두 열처리온도가 증가함에 따라 감소하였다. 에탄올 추출물의 총 폴리페놀 함량은 150℃ 처리에서 256.26±9.61 ㎎/100 g으로 가장 높았으며(대조구: 27.90±1.28 ㎎/100 g), DPPH법에 의한 항산화활성의 IC??값은 150℃에서 1.34±0.004 ㎎/㎖으로 가장 낮았고(대조구: 34.93±0.039 ㎎/㎖), ABTS에 의한 총 항산화력의 AEAC 값도 150℃에서 53.10±1.155 ㎎ AA eq/g으로 가장 높았다(대조구: 6.721±0.122 ㎎ AA eq/g). 용매분획물의 각 처리온도구간에서 총 폴리페놀 함량은 140℃ 에 틸아세테이트 분획물에서 133.62±3.197 ㎎/100 g으로 가장 높았다. DPPH법에 의한 항산화활성의 IC??값도 150℃ 에틸아세테이트 분획물에서 0.39±0.001 ㎎/㎖로 가장 낮았고 ABTS에 의한 총 항산화력의 AEAC 값은 140℃ 에틸아세테이트 분획물에서 183.72±5.929 ㎎ AA eq/g으로 가장 높았다. This study investigated the changes of physicochemical characteristics and antioxidant activity of heated radish (Raphanus sativus L.). Raw radish was heated at various temperatures (110~150oC) for 2 hr. The heated radish was extracted with 70% ethanol and then fractionated with hexane, ethyl acetate, and aqueous. Total polyphenol contents, IC?? value of electron donating ability (EDA), and total antioxidant activity (AEAC) increased with increasing heating temperature. The maximum total polyphenol content was 256.26±9.61 ㎎/100 g at 150℃ (control: 27.90±1.28 ㎎/100 g), IC50 value was 1.34±0.004 ㎎/㎖ at 150℃ (control: 34.93±0.039 ㎎/㎖), and AEAC was 53.10±1.155 ㎎ AA eq/g at 150℃ (control: 6.721±0.122 ㎎ AA eq/g). The ethyl acetate fraction showed higher total polyphenol contents and stronger antioxidant activities than hexane and aqueous fractions. Total polyphenol content was 133.62 ㎎/100 g (at 140℃), IC50 values of EDA and AEAC content were 0.39 ㎎/㎖ (at 150oC) and 183.72 ㎎ AA eq/g (at 140℃), respectively.

연구논문 : 알칼리 가수분해에 따른 보리 β-Glucan의 이화학적 특성

이상훈 ( Sang Hoon Lee ),장귀영 ( Gwi Yeong Jang ),김기종 ( Kee Jong Kim ),이미자 ( Mi Ja Lee ),김태집 ( Tae Jip Kim ),이준수 ( Jun Soo Lee ),정헌상 ( Heon Sang Jeong ) 한국식품영양학회 2013 韓國食品營養學會誌 Vol.26 No.3

알카리 가수분해에 따른 보리 β-glucan의 이화학적 특성 변화를 살펴보기 위하여 새쌀보리, 새찰쌀보리 및 흰찰쌀보리에 0.2~1.0 N NaOH를 처리하였으며, 총 및 수용성 β-glcuan의 분자량, 점도 및 재용해율을 살펴보았다. 3품종 보리의 총 β-glcuan 함량은 7.77~8.40% 범위이었으며, 알칼리 가수분해 농도가 증가함에 따라 6.89~7.54% 범위로 감소하였다. 수용성 β-glcuan의 함량은 무처리의 4.16~4.80% 범위에서 알칼리 가수분해 농도가 증가함에 따라 4.30~4.82% 범위로 유의적인 차이가 없었다. 수용성 β-glcuan의 순도는 3품종 모두 30.91~35.79% 범위이었으나, 알칼리 가수분해에 의해 74.02~81.41%까지 증가하였다. 분자량은 메성보리보다 찰성보리가 더 컸으며, 알칼리 가숩ㄴ해 농도가 증가함에 따라서 크게 감소하였다. β-glcuan 수용액의 점도는 알칼리 가수분해 농도가 증가함에 따라 감소하였으며, 메성보리보다 찰성보리가 높았고, 흰찰쌀보리보다 새찰살보리가 높았다. 재용해율은 무처리의 50~55% 범위에서 알칼리 가수분해 농도가 증가함에 따라 증가하여 1.0 N NaOH 처리구에서 80.00~87.66% 범위로 증가하였다. This study was performed to investigate the changes of total and soluble β-glucan contents, purity and physicochemical characteristics of alkali hydrolyzed barley varieties: Saessalbori (SSB), Saechalssalbori (SCSB) and Hinchalssalbori (HCSB). The barleys were hydrolyzed at different concentrations of sodium hydroxide (0.2~1.0 N) for 12 hours. Total β-glucan contents of raw SSB, SCSB and HCSB were 8.40, 7.77 and 8.28%, and soluble β-glucan contents were 4.80, 4.16 and 4.61%, respectively. The total β-glucan contents after alkali hydrolyzed at 1.0 N NaOH were 7.54, 6.89 and 7.54%, also soluble β-glucan contents were 4.82, 4.30 and 4.55%, respectively. The degree of purity of soluble β-glucan in SSB, SCSB, and HCSB were 35.79, 30.91 and 33.90%, respectively. They were increased to 74.02, 75.28 and 81.41% after hydrolyzed at 1.0 N NaOH, respectively. The molecular weight and viscosity of soluble β-glucan solutions were decreased as sodium hydroxide concentration was increased. The re-solubility of raw barley β-glucan was about 50%; however, it was increased to approximately 87% as sodium hydroxide concentration was increased.

탄성 의치상 이장재의 접착력에 관한 연구

이상훈(Sang Hoon Lee),정재헌(Chae Heon Chung) 조선대학교 구강생물학연구소 1992 Oral Biology Research (Oral Biol Res) Vol.16 No.1

.