조상육대를 이용한 종균접종방법의 생력화

지상덕,남성희,조세연 한국잠사학회 2000 한국잠사학회 잠사과학 100주년 국제심포지엄 및 추계학술대회 Vol.- No.-

피트니스 센터 회원의 만족에 영향을 미치는 요인 : 고객지향성과 관계혜택의 매개효과를 중심으로

지상덕,송균석 한국프랜차이즈학회 2016 한국프랜차이즈학회 학술대회 Vol.2016 No.06

Comparison of nutrient compositions and pharmacological effects of steamed and freeze-dried mature silkworm powders generated by four silkworm varieties

지상덕,Phuong Nguyen,윤선미,김기영,손종곤,권혜영,고영호 한국응용곤충학회 2017 Journal of Asia-Pacific Entomology Vol.20 No.4

The mulberry silkworm, Bombyx mori, has provided valuable fabrics and foods to humans for> 5000 years. We invented the protocol for processing mature silkworms, which contain various functional substances, into edible steamed and freeze-dried mature silkworm powders (SMSPs). However, previously reported technique could not create powders smaller than 0.1 mm and had problems with loss of product due to large SMSP particles sticking to hammer mill machines during the pulverizing process. To resolve these problems, we invented a new pulverization protocol that could create particle sizes smaller than 0.01 mm. Reduced particle sizes in SMSPs offered several advantages: increased nutrient contents in the nutritional aspect and extended life expectancy and enhanced locomotor activity in the pharmacological aspect. In addition, four SMSPs were enriched with flavonoids, poly-phenols, and vitamins that are known to act as oxidative stress inhibitors in cells and tissues. Nutrient and phytochemical composition analysis results suggested that this is why SMSPs extended healthspans and inhibited onset of Parkinson's disease. Although most nutrient and phytochemical compositions among the four SMSPs were comparable, certain nutrients and chemicals were significantly higher in certain SMSPs. Therefore, further research using these four SMSPs will identify the specific health-promoting effects of each SMSP, resulting in the further development of sericulture and entomology.

Nutrition composition differences among steamed and freeze-dried mature silkworm larval powders made from 3 Bombyx mori varieties weaving different colored cocoons

지상덕,김남석,권해용,최보혜,김기영,고영호 한국잠사학회 2016 International Journal of Industrial Entomology Vol.33 No.1

The mulberry silkworm, Bombyx mori has been one of the most important domestic animals which have provided with silk fibers for weaving fabrics and a food for a protein and lipid source. In addition, various health improvement effects of diverse silkworm larval powders were reported. Recently we found that steamed and freeze-dried mature silkworm larval powder (SMSP) generated using white-jade (also known as Backokjam) silkworm variety extended healthspan and increased resistance to Parkinson’s disease in animal models. Because the colors of cocoons in silkworm varieties were caused by altered signal transduction pathways transporting phytochemicals from intestinal lumens to silk glands, we performed the proximate, amino acid, mineral, carbohydrates, fatty acid, and cholesterol composition analyses of SMSPs of 3 silkworm varieties which were weaving light yellow, golden, and red cocoons. Although most of nutrient compositions among 3 SMSPs were similar, there were significant differences in certain amino acids, minerals, and fatty acid compositions. Red silk silkworm (RS)-SMSP had higher contents of crude proteins and total amino acids than other SMSPs. In addition, the ratio of n-3/ n-6 unsaturated fatty acids were higher than the other SMSPs. In contrast Golden silk silkworm (GS)-SMSP had higher ratio of potassium/sodium than the other SMSPs. These nutrient analysis results suggested that 3 SMSPs might have common and unique health improvement effects. Thus, further studies in the functionalities of the 3 SMSPs will reveal unknown their health improvements effects.

Production techniques to Improve the Quality of Steamed and Freeze-Dried Mature Silkworm Larval Powder

지상덕,손종곤,김성완,김남석,김기영,권해용,성규병,고영호 한국잠사학회 2017 International Journal of Industrial Entomology Vol.34 No.2

Cooked mature silkworms have received increasing attention as a new source of income for sericultural farms. Quality improvement of these worms as the end-product requires prevention of the following: inclusion of unfertilized silkworm eggs, mixing with impurities, producing undercooked or overcooked mature larvae, and mixing spewed silk substance. Preventing unfertilized eggs and impurities and reducing undercooked or overcooked mature larvae can be achieved by sericultural farms. However, the prevention of spewed silk substance requires the development of new techniques. This study developed new techniques for optimum cold storage temperature, soaking, and hydro-thermal treatment to minimize the spewing of mature larvae prior to steaming: when larvae mature after 7 days on the 5th instar, they should be soaked in water at room temperature of 25℃ immediately upon collection and stored at 8℃ for less than 3 days. They should be soaked in boiling water for approximately 10 s immediately before steaming to kill the larvae and cooked with steam. This method allows for the production of high-quality mature larvae without spewed silk substance. These new techniques will considerably improve the production of well-cooked quality mature larvae by minimizing silk substance spewed out from the larvae.

Contents of nutrients in ultra-fine powders of steamed and lyophilized mature silkworms generated by four silkworm varieties

지상덕,김수배,김기영,김남석,김성완,조유영,김종길,김영국,석영식,임주락,구희연,이현태 한국응용곤충학회 2019 Journal of Asia-Pacific Entomology Vol.22 No.3

Several health-promoting effects of mature silkworms, Bombyx mori, have recently been reported. Interestingly, those reports suggested that powders of steamed and lyophilized mature silkworms (SMSPs) generated from different varieties with unique cocoon colors may have additional and distinctive pharmacological activities. In our recent studies, “fine” SMSPs (fSMSPs) with an average particle size of 10 μm had higher contents of nutrients and enhanced their pharmacological activities, compared with “coarse” SMSPs (cSMSPs) with an average particle size of 120 μm. Recently, a new pulverizing method for SMSPs reducing their particle size to around 1.1 μm has been developed to generate “ultra-fine” SMSPs (ufSMSPs). In the present study, we analyzed and compared the contents of nutrients in the ufSMSPs generated by four different varieties with unique cocoon colors; white jade, yellow, pistachio, and red. The contents of almost all nutrients detected in the four ufSMSPs showed significant differences (p < .05) in at least one or more of the four varieties. The results of nutrient composition analyses in this study will be helpful for future studies to determine various unidentified functionalities of ufSMSPs in different varieties. We also examined the hair growth promoting activities of fSMSP and ufSMSP obtained from a pistachio cocoon strain to determine whether there is a correlation between contents of nutrients and pharmacological activity. Our data in the present study suggested that ufSMSPs might have enhanced and/or unique pharmacological effects due to their smaller particle size, although their contents of nutrients were comparable to or slightly lower than those in fSMSPs.

플라스틱 상자를 이용한 동충하초 버섯 재배방법

지상덕,남성희,조세연 한국잠사학회 2000 한국잠사학회 잠사과학 100주년 국제심포지엄 및 추계학술대회 Vol.- No.-

식용색소를 이용한 누에동충하초 접종종균방법

지상덕,남성희,조세연 한국잠사학회 2000 한국잠사학회 잠사과학 100주년 국제심포지엄 및 추계학술대회 Vol.- No.-

피트니스 센터 내 체험요인이 지각된 품질과 고객만족에 미치는 영향 * - 고객의 성별 및 이용기간의 조절효과를 중심으로 -

지상덕(Ji, Sang-Dok),송균석(Song, Kyun-Seok) 글로벌경영학회 2018 글로벌경영학회 학술대회 발표논문집 Vol.2018 No.1

The purpose of this study is to investigate the effect of these experiential factors on the perceived quality of customers and customer satisfaction by using experience factors such as servicescape, service provider s customer orientation and relationship benefit which are experienced by customers in the fitness center. This study also the moderating effects of gender differences were verified. For this purpose, data was collected via a survey administered to the members who use the fitness center, and structural equation model was used to analyze relationships among the variables. As a result, It was confirmed that the aesthetics and convenience of the servicescape s subfactor which is the sensorial experience factor of the fitness center assumed in this study, are positively correlated with the perceived quality of the customer. Also it was confirmed that technical skill, motivation, and decision making authority of the customer orientation s subfactor which is emotional experience factor have a positively correlated with the perceived quality of the customer. Finally it was confirmed that psychological benefit of the relationship benefit s subfactor which is relational experiential factor have a positively correlated with customer satisfaction. In addition, the perceived quality of the customer of these experiential factors was positively correlated with customer satisfaction. The results of this study imply that how servicescape, customer orientation of service provider and relationship benefit should be applied to improve customer s perceived quality and customer satisfaction of experiential factors for competitiveness of fitness center. 본 연구의 목적은 고객들이 피트니스 센터에서 경험하게 되는 체험적 요인인 서비스스케이프, 서비스 제공자의 고객지향성, 관계혜택을 선행변수로 하여 이러한 체험요인이 고객의 지각된 품질과 고객만족에 어떠한 영향을 미치는지를 검증하고, 그에 따른 고객의 지각된 품질이 고객만족에 어떠한 영향을 미치는 가를 분석하는데 있다. 이를 위하여 피트니스 센터를 이용하고 있는 회원들을 대상으로 설문조사를 하였으며 자료 수집 후, 구조방정식모형을 이용하여 각 요인 간 관계를 분석하였다. 그 결과, 본 연구에서 가정한 피트니스 센터의 감각적 체험 요인인 서비스스케이프의 구성요인중 심미성과 편의성은 고객의 지각된 품질과 정(+)의 관계를 갖는 것으로 확인되었다. 감정적 체험 요인인 서비스 제공자의 고객지향성의 구성요인 중 전문적 기술, 동기부여, 의사결정권한도 고객의 지각된 품질과 정(+)의 관계를 갖는 것으로 나타났다. 마지막으로 관계적 체험 요인인 관계 혜택의 구성요인 중 심리적 혜택이 고객만족과 정(+)의 관계를 갖는 것으로 나타났다. 또한 체험적 요인에 대한 고객의 지각된 품질은 고객만족과 정(+)의 관계를 가지는 것으로 나타났다. 본 연구의 결과는 고객과의 지속적인 관계를 유지하고 결국 피트니스 센터의 경쟁력 확보를 위해서 체험적 요인에 대한 고객의 지각된 품질과 고객만족을 향상시키기 위해 서비스스케이프, 서비스 제공자의 고객지향성, 관계혜택이 어떻게 적용되어야 하는지에 대한 시사점을 도출하였다.

<논문(論文)> : 식용섭취를 위한 숙잠의 가공기술 개발

지상덕 ( Sang Deok Ji ),김남숙 ( Nam Suk Kim ),이주영 ( Joo Young Lee ),김미자 ( Mi Ja Kim,),권해용 ( Haeyong Kweon ),성규병 ( Gyoobyung Sung ),강필돈 ( Pil Don Kang ),김기영 ( Kee Young Kim ) 한국잠사학회 2015 한국잠사곤충학회지 Vol.53 No.1

양잠농가의 소득증대 및 산업기반 확대를 위한 새로운 형태의 고 부가가치 양잠산물 창출을 통하여 현재까지 섭취가 어려웠던 5령4일부터 숙잠기 누에의 식용화를 위한 가공기술을 개발하였다. 농민들도 쉽게 가공이 가능하도록 생누에를 열수에 침지하여 삶거나 수증기로 쪄서 익혀 본 결과 누에의 몸체와 더불어 누에체내에 들어 있는 견사선의 섭취가 가능함은 물론 맛도 좋은 것으로 나타났다. 상기 기술은 원천기술로서 향후 일반식품, 건강기능식품, 화장품, 애완동물용 사료 등으로의 광범위한 활용이 예상돼, 양잠농가 소득증대와 산업기반 확대에 큰 기여를 할 것으로 기대된다. To increase the income of sericultural farms and expand sericulture industry, new high value-added products of sericulture which are beyond current products like 5th instar 3 day dried silkworm, male pupa and silkworm dongchunghacho are needed. For this sericulture product diversification, it is in desperate need of the edible processing method after 5th instar 4 day silkworm that silkgland formation is rapidly in progress during the larva periods. So far it was hard to eat because of silkgland formation in their body. So we try to boil and steam frozen-, dried-, and livingsilkworm to develop low-cost edible processing methods for farmers. As the result, the silkgland of frozen and dried silkworm was not degenerated, so silkgland in their body was not edible. But in the case of living silkworm, the silkgland of mature silkworm was degenerated by boil and steam treatment, so the body and silkgland of silkworm were not only edible but also tasted good. Then the dried silkworm was easily powdered and there was no problem when it was eaten. This source technology can be widely used in the general food industry, health functional food cosmetics, pet food and so on, so it is predictable that this will contribute to increase the income of sericulture farms and expand sericultural industry.