내 인생 최초의 아르바이트

이채미 샘터사 2001 월간 샘터 Vol.32 No.8

양파 착즙액 첨가 비율별 한식 간장의 품질 특성과 항산화 활성

이채미,김수환,정재희,최유리,이동훈,이채윤,최병국,허창기 한국식품저장유통학회 2022 한국식품저장유통학회지 Vol.29 No.6

The aim of this study was to improve the quality and functionality of Korean soy sauce made with onion juice. At the end of fermentation, the titratable acidity of the soy sauce containing 100% onion juice was the highest at 2.90%. The salt (NaCl) content was highest and lowest in the samples without and with onion juice supplementation, respectively. The protein content ranged from 11.09-12.50%. The sensory evaluation revealed that the soy sauce sample containing 70% onion juice had the highest scove at 5.0-5.8 levels in terms of sweetness, salty taste, delicate flavor, and overall preference. Quercetin content was 1.73 mg/100 g and 1.68 mg/100 g in soy sauce containing 70% and 100% onion juice, respectively. However, quercetin was not detected in the soy sauce without onion juice supplementation. Total polyphenol and flavonoid contents, as well as antioxidant activity, increased proportionally to the amount of onion juice added. Overall, it was confirmed that the addition of onion juice improved the quality and functionality of Korean soy sauce.

한국어 ‘밥’의 의미와 한국어 교육적 접근

이채미(Lee, Chae-mi),김억조(Kim, Eok-jo) 국어교육학회 2022 국어교육연구 Vol.- No.79

이 연구의 목적은 ‘밥¹’의 사전적 처리와 말뭉치 사용 양상을 분석하고 언어권별 교육적 시사점을 제안하는 데 있다. ‘밥’은 사전 처리를 살펴보면 ①[곡식을 끓여 익힌 음식], ②[매일 일정한 시간에 먹는 음식], ③[동물이 먹는 먹이], ④[차지하는 부분], ⑤[희생양], ⑥[시계의 태엽을 감는 일], ⑦[재료의 부스러기]의 의미로 분류할 수 있다. ‘밥’의 말뭉치 사용 양상을 통해서는 ①과 ②가 고빈도로 사용되었고 ③의 빈도는 아주 낮았다. 그리고 나머지는 거의 사용되지 않음을 알 수 있었다. 또한 원형의미인 ①보다 ②의 사용 양상이 더 높음을 알 수 있었다. 아울러 말뭉치(순구어, 준구어, 문어)에서 ‘밥’과 공기하는 서술어를 살펴보았는데 이를 토대로 한국어교육에서 ‘밥’과 함께 교육할 수 있는 서술어가 선정될 수 있음을 살펴보았다. 언어권별로 나타나는 ‘밥’의 의미 확장 양상에는 차이가 있고, 모어에 따라 한국어 교육적 방안을 달리할 필요가 있다. 베트남어권 한국어 학습자들은 유의어를 살펴볼 때 각 단어가 포괄하는 범주 혹은 크기를 밝힐 필요가 있으며, 스페인어권 학습자는 한자문화권에 속하지 않는 특성을 고려하여 각 문화 간의 차이를 바탕으로 대상을 바라보는 방식의 차이를 인지하도록 해야 한다. 중국어권 학습자는 문장의 형식보다 의미를 중심으로 ‘비슷함’을 파악할 수 있도록 조정이 이루어질 필요가 있다. 이 연구는 ‘밥’의 다의적인 사용 양상을 말뭉치에서 확인하였다는 것과 언어권별 인식 실태를 살펴보았다는 측면에서 의의가 있다. This study aims to analyze the aspects of processing of ‘pap’ in Korean dictionaries and its uses in the corpus and propose education plans for each language group. To sum up the definitions of the word ‘pap,’ its definitions can be classified into seven meanings. To examine the description of ‘pap’ in Korean dictionaries, its meanings can be classified into ① “food cooked by boiling grains,” ② “food eaten at a particular time every day,” ③ “food eaten by animals,” ④ “part occupied,” ⑤ “scapegoat,” ⑥ “job of winding a clockwork,” and ⑦ “crumbs of a material.” Through the aspects of the use of ‘pap’ in the corpus, it was found that ① and ② were used at a high frequency, while the frequency of the use of ③ was very low. In addition, it was noted that the remaining ones were hardly used and the aspect of the use of ② was higher than that of ①. Moreover, this study examined the predicates co-occurring with ‘pap’ in the corpus (pure spoken language, semi-spoken language, and written language) and examined that the predicates could be chosen, which could be educated with ‘pap’ in Korean language education based on that. There are differences in the aspect of the extension of the meanings of ‘pap’ appearing by each language group, and it is necessary to differ Korean language educational plans according to the mother tongue. Vietnamese learners of the Korean language need to clarify the category or size covered by each word when they examine synonyms, as Spanish- speaking learners should recognize the differences in the way of looking at objects based on the differences between cultures, considering the characteristic that their language does not belong to the cultural area of Chinese characters. For Chinese-speaking learners, it is necessary to adjust to understand ‘similarity’ centering around the meanings rather than the forms of sentences. This study has significance in that it examined the aspects of the multi-purpose usages of ‘pap’, which had not been discussed in depth in Korean language education in the corpus, and that it examined the actual situation of the perceptions of it by each language group.

고삼, 오미자 추출물의 Streptococcus mutans KCCM 40105 균주에 대한 항균 활성 및 안정성

정재희,김수환,이채미,최유리,이동훈,이채윤,허창기 한국식품저장유통학회 2022 한국식품저장유통학회지 Vol.29 No.3

This study aimed to select natural materials with antibacterial activity against Streptococcus mutans (S. mutans) KCCM 40105 and determine their most efficient extraction conditions. The antibacterial activity was stable under various treatment conditions. Of the 17 material groups, extracts of Sophora flavescens (SF) and Schisandra chinensis (SC) showed antibacterial activity against the S. mutans strain. Measuring the antibacterial activity based on ethanol concentration revealed that the 30% ethanol extracts of SF and SC showed the highest antibacterial activity as observed by the inhibition zones of 10.69 and 14.49 mm, respectively. The minimum inhibitory concentrations of the 30% ethanol extracts of SF and SC against the S. mutans strain were 2.0 and 5.0 mg/mL, respectively. Heat stability was confirmed; however, the 30% ethanol extract of SC was inactive at pH values ≥6.0. The antibacterial activity of the 30% ethanol extract of SF and SC treated with nine enzymes was the same at 10 ppm and 100 ppm. However, the activity tended to decrease marginally in the 1,000 ppm concentration treatment group.

스마트팜 생산 새싹마늘의 부위별 및 생육 기간에 따른 품질 특성

최유리,김수환,이채미,이동훈,이채윤,조형우,정재희,오임경,하호경,허창기 한국식품저장유통학회 2023 한국식품저장유통학회지 Vol.30 No.2

Garlic sprouts can provide data on functional and food processing materials. This study compared the leaves, bulbs, and roots of garlic sprouts grown on smart farms during two growth periods (20 and 25 days). In addition, data for garlic bulbs grown in open fields were presented as reference materials. All garlic sprouts’ total free sugar content decreased as the growth period increased. All plant parts’ total organic acid content decreased as the growth period progressed, except for the root section. Potassium, phosphorus, and sulfur content increased during growth in all parts of the garlic sprouts. Alliin content decreased in all parts of the plant over time, whereas thiosulfinate content increased in the roots but decreased in the leaves and bulbs. Total polyphenol content increased in all parts of the plant during the growth period, except for the bulb, whereas the flavonoid content did not change significantly over time. The 2,2-diphenyl-1-picrylhydrazy (DPPH) and 2,2′-azinobis (3-ethylben-zothiazoline 6-sulfonate) (ABTS) free radical scavenging activities, as well as the superoxide dismutase (SOD)-like activity of garlic sprouts were 37.45-65.47%, 59.12-89.81%, and 89.52-98.59%, respectively. These activities tend to decrease during the growth period. Here, we showed that garlic sprouts have higher levels of functional substances and physiological activities than general garlic sprouts. It was also determined that a growth period of 20 days was suitable for garlic sprouts. Data for research on functional and food-processing materials can be obtained by analyzing garlic sprouts produced by smart farms.

Identification and preliminary structure–activity relationship of brain-penetrant quinoxaline-based compounds with in vitro anti-glioblastoma activity

안서현,김은혜,이채미,남윤채,이주연,송진숙,김성환,전문국 대한화학회 2023 Bulletin of the Korean Chemical Society Vol.44 No.11

A central nervous system (CNS)-oriented compound collection was screened to find hit compounds for human glioblastoma T98G cell growth inhibition. A series of quinoxaline-based derivatives were identified as hit compounds having one- to two-digit micromolar GI50 values. Anti-glioblastoma activity was improved in structure–activity relationship studies varying the substituents on the quinoxaline ring system, resulting in the discovery of four compounds exhibiting sub-micromolar GI50 values. The potentials of the four compounds to induce apoptosis were confirmed by annexin V staining assay. The development potential of the four compounds as CNS drug leads was evaluated by in vitro MDR-MDCK cell permeability and in vivo brain disposition in mice. The mouse pharmacokinetic and kinome profiling studies for compound 10g, which showed high brain-penetrating ability, revealed that the compound is orally bioavailable and inhibits the kinase activities of anaplastic lymphoma kinase (ALK) and Erb-B2 receptor tyrosine kinase (ERBB3).

유산균 발효 새싹인삼 첨가 약주의 품질 특성

김수환,우효경,최유리,이채미,정재희,이동훈,이채윤,오임경,하호경,김정실,최병국,허창기 한국식품저장유통학회 2022 한국식품저장유통학회지 Vol.29 No.2

This study aimed to improve the physiological activity and processing properties of ginseng sprouts. We first determined the effect of extraction and fermentation conditions on the antioxidant activity of ginseng sprouts. The optimal extraction conditions were 2 h at 80℃, with water as a solvent. The fermentation strains used were Lactobacillus delbrueckii subsp. bulgaricus KCTC 3635 and Enterococcus faecalis KCTC 3206. We then analyzed the changes in the reducing sugar and alcohol content. In fermented samples, the reducing sugar content was lower and the alcohol content was higher than those in control sample. The cell counts of lactic acid bacteria were higher in the fermented samples than those in the control sample. Fermented samples contained more ginsenoside than the extract samples, and ginsenoside was not detected in the control sample. The total polyphenol and total flavonoid contents were relatively high in the fermented samples, particularly in the sample fermented by E. faecalis. Finally, sensory evaluation revealed that the Yakju prepared using ginseng sprouts fermented by lactic acid bacteria was preferable to other drinks control and ginseng sprouts extracted sample. Overall, it was confirme that the addition of fermented ginseng improved the physiological activity and palatability of yakju, there by improving the quality of yakju.

유산균 발효 양파 추출물을 이용한 한식 간장의 품질특성 및 항산화 활성

정재희(Jae-Hee Jeong),이채미(Chae-Mi Lee),김수환(Su-Hwan Kim),최유리(Yu-Ri Choi),이동훈(Dong-Hun Lee),이채윤(Chae-Yun Lee),최병국(Byung-Kuk Choi),허창기(Chang-Ki Huh) 한국식품과학회 2023 한국식품과학회지 Vol.55 No.3

유산균에 의한 양파 착즙액의 발효효과와 이화학적 특성

김수환(Su-hwan Kim),이채미(Chae-Mi Lee),정재희(Jae-Hee Jeong),최유리(Yu-Ri Choi),이동훈(Dong-hun Lee),이채윤(Chae-yun Lee),허창기(Chang-Ki Huh) 한국식품과학회 2022 한국식품과학회지 Vol.54 No.4

본 연구는 우수한 생리활성을 나타내는 것으로 알려진 양파 껍질을 식품으로 활용하고 유산균 발효를 통해 기능성 증진을 도모하고자 과육과 함께 양파 껍질을 착즙하고, 착즙액 발효에 적합한 유산균을 선정하고자 발효에 따른 품질특성 및 항산화 활성을 검토하였다. 양파 착즙액의 유산균 발효에 따라 pH와 당도는 감소하였으며, 적정 산도는 증가하였고 유산균 수는 발효 48시간까지 증가한 후 감소하였다. 총 유리당 함량은 모든 발효물에서 감소하였으며, 유리당 조성 변화의 경우 Bb와 Lb 접종 양파 착즙액 발효물에서는 fructose, glucose 및 sucrose가 감소하였으며, 이외의 균주 접종 양파 착즙액 발효물에서는 fructose와 sucrose는 감소한 반면, glucose는 증가하였다. 총 유기산 함량은 발효에 의해 증가하였으며, 유기산 중 lactic acid가 가장 많이 증가하였다. 발효에 따른 quercetin 함량은 Ll, Ls 및 Pp 접종 양파착즙액 발효물은 감소한 반면, Bb, Ef, Lb 및 St 접종 양파 착즙액 발효물은 증가하였다. 총 폴리페놀 함량은 Bb, Ll, Lb 및 Ls 접종 양파 착즙액 발효물은 증가하였으나, Ef, St 및 Pp 접종 양파 착즙액 발효물은 감소하였고, 총 플라보노이드 함량은 St 접종 양파 착즙액 발효물을 제외한 모든 발효물에서 증가하였다. DPPH 및 ABTS 라디칼 소거능은 유산균 발효에 의해 증가하였다. 본 연구 결과 양파 착즙액의 유산균 발효는 생리활성과 기능성을 증진 시키는 것으로 나타났으며, 특히 B. breve KCTC 3441 균주 발효를 통해 quercetin, polyphenol, flavonoids 함량이 각각 50%, 57%, 39% 그리고 DPPH와 ABTS 라디칼 소거능은 74%와 29% 증가되었다. 따라서 양파착즙액의 발효 균주는 B. breve KCTC 3441이 적합한 것으로 판단된다. This study aimed to improve the physiological activity of onion juice via lactic acid bacterial fermentation. Seven types of lactic acid bacteria were used for the fermentation of onion juice. The pH and sugar content of the onion juice decreased, while its titratable acidity increased after lactic acid bacteria fermentation, and the cell count of lactic acid bacteria was 7.31-10.40 ㏒ CFU/mL. The total free sugar content decreased, while the total organic acid content increased in the fermented onion juice. Quercetin content of the fermented juice was 0.13-0.53 ㎎/㎏. The total polyphenol and flavonoid contents increased after fermentation. Additionally, the 2,2-diphenyl-1-picryl-hydrazyl-hydrate free radical and 2,2’-azinobis-(3-ethylbenzothiazoline-6-sulfonate) radical cation scavenging activities were increased by fermentation. Overall, lactic acid bacteria fermentation of onion juice enhanced its physiological activity. Based on these findings, Bifidobacterium breve KCTC 3441 was selected as the onion juice fermentation strain.

녹차추출액과 유자액 혼합비율별 콤부차의 품질 특성

우효경(Hyo-Gyeong Woo),이채미(Chae-Mi Lee),정재희(Jae-Hee Jeong),최병국(Byung-Kuk Choi),허창기(Chang-Ki Huh) 한국식품저장유통학회 2021 한국식품저장유통학회지 Vol.28 No.5