홍삼 추출물 첨가 연두부의 저장 중 항산화 활성 변화

황종현,이경행,Hwang, Jong-Hyun,Lee, Kyung-Haeng 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.3

생리적 기능성을 함유하는 두부를 제조하기 위하여 홍삼 추출물을 첨가하여 압착 성형 공정 없는 연두부의 형태로 제조하였으며, 홍삼 추출물 첨가 연두부의 저장기간에 따른 항산화 성분 및 항산화 활성 변화를 측정하였다. 홍삼 추출물을 첨가하지 않은 대조군의 polyphenol 화합물의 함량은 $605.25{\mu}g/mL$이었으며, 홍삼 추출물을 첨가군의 함량은 $598.51{\sim}681.65{\mu}g/mL$이었으며, 홍삼 추출물 함량에 비례하였다. 대조군의 ascorbic acid의 함량은 6.42 mg%이었으며, 홍삼 추출물 첨가군은 5.74~7.67 mg%로 대조군보다는 높은 함량을 나타내었다. 저장기간에 따른 polyphenol 화합물 및 ascorbic acid의 변화를 보면 저장기간 내내 대체적으로 대조군보다는 홍삼 추출물 첨가군이 높은 함량을 보였다. 환원력의 경우, 대조군은 O.D.값이 0.2781로 나타났으며, 홍삼 추출물 첨가군은 O.D.값이 각각 0.3260~0.3477로 대조군에 비하여 높은 값을 나타내어 홍삼 첨가가 항산화 활성이 증가하는 것으로 나타났으며, 저장기간 내내 높은 항산화 활성을 유지하였다. ABTS radical cation decolorization은 대조군은 20.54 AEAC이었으나, 홍삼추출물 첨가군은 20.63~20.86 AEAC로 홍삼 추출물의 첨가농도가 높을수록 높은 값을 나타내어 항산화 활성이 있는 것으로 나타났다. To develop tofu with bioactivity, red ginseng extract was added and soft tofu was prepared without pressuring and forming steps. Then, the content of antioxidant components and antioxidative activities were measured using the prepared soft tofu during storage. The contents of polyphenols of the control and the sample added red ginseng extract were $605.25{\mu}g/mL$ and $598.51{\sim}681.65{\mu}g/mL$. The content of the polyphenols was proportional to the concentration of added red ginseng extract. The content of ascorbic acid of the control was 6.42 mg%, and the ascorbic acid contents of the sample added red ginseng extract were higher than that of the control. The contents of polyphenols and ascorbic acid of control were lower than those of the sample added red ginseng extract during the storage. The addition of red ginseng extract increased reducing power and ABTS radical cation decolorization.

가시오가피 열매 추출물이 유방암 세포주에 미치는 영향

황종현,김승만,황귀서,전찬용,강기성,Hwang, Jong-hyun,Kim, Seung-man,Hwang, Gwi-seo,Jeon, Chan-yong,Kang, Ki-sung 대한한방내과학회 2022 大韓韓方內科學會誌 Vol.43 No.4

Objectives: Acanthopanax senticosus is a tree used in traditional medicine for various diseases. In this study, we investigated the anti-cancer effects of a water extract of Acanthopanax senticocus fruit (ASF) on 2 human breast cancer cell lines (MCF-7 and MDA-MB-231). Methods: The MTT assay was used to assess cell proliferation. The expression of apoptosis-related genes was assessed by quantitative real-time PCR. Results: ASF treatment caused a dose-dependent inhibition of cell growth in both estrogen-independent MDA-MB-231 and estrogen-dependent MCF-7 breast cancer cells. ASF decreased mRNA expression of the apoptotic suppressor gene Bcl-xL, and increased mRNA expression of proapoptotic genes. ASF increased the mRNA expression of p21 and RIP-1 in both cell types. ASF decreased the mRNA expression of survivin in the MCF-7 cell line. Conclusions: ASF exhibits anti-cancer activity involving apoptotic cell death.

무인잠수정의 경로점 유도 법칙 설계 및 HILS 검증

황종현,유태석,한용수,김현욱,Hwang, Jong-Hyon,Yoo, Tae-Suk,Han, Yongsu,Kim, Hyun Wook 한국정보통신학회 2020 한국정보통신학회논문지 Vol.24 No.11

본 논문에서는 수중에서 운동하는 무인잠수정의 경로점 유도법칙을 제안한다. 시선각 유도법칙과 수선경로 오차를 줄여가는 경로추종 유도법칙을 조합하여 효과적인 경로점 유도법칙을 설계하였고, 수선경로 오차의 거리에 따라 제어이득을 변화시켜 시스템의 안정성을 증가시켰다. 또한, 관성항법장치와 도플러속도계를 이용한 복합항법 시스템의 성능을 확인할 수 있는 HILS를 구성하였다. 같은 경로점 및 목표점을 입력 후 HILS 수행결과와 실해역 주행시험 결과를 비교하여, 제안한 유도법칙 및 HILS가 올바르게 구성되어 있음을 확인하였다. This paper proposes a waypoint guidance algorithm for the Autonomous Underwater Vehicle(AUV). The proposed simplified guidance algorithm is presented, which is combined LOS guidance and cross-track guidance for path following. Cross-track error is calculated using the position of the AUV and reference path. LOS guidance and cross-track guidance are appropriately changed according to cross-track error. And the stability of the system has been improved using variable cross-track control gain by cross-track error. Also, in this paper, navigation hardware in-the loop simulation(HILS) is implemented to verify navigation algorithm of AUV that performs combined navigation using inertial navigation device and doppler velocity log(DVL). Finally, we design integrated system HILS (including navigation HILS) for performance verification of guidance algorithm of the autonomous underwater vehicle. By comparing the sea test result with HILS result, the proposed guidance algorithm and HILS configuration were confirmed be correct.

갓무를 첨가한 김치의 발효 및 관능 특성

황종현,Hwang, Jong-Hyun 한국식품영양학회 2015 韓國食品營養學會誌 Vol.28 No.5

This study was conducted to examine the effect of mustard root on the shelf life of kimchi. Ethanol extract was prepared from the mustard root (Brassica juncea) and antimicrobial activities were examined against Lactobacillus plantarum and Leuconostoc mesenteroides which are the representative lactic bacteria in kimchi. Growth of lactic bacteria were inhibited by ethanol extract from mustard root and the growth time of Leuconostoc mesenteroides was delayed more than 24 hours compared with that of Lactobacillus plantarum. Also, the fermentative and sensory characteristics of kimchi with mustard root were evaluated during fermentation at $10^{\circ}C$. The pH and acidity was lower than that of the control kimchi and the fermentation period was retarded in proportion to the increase in mustard content. The total numbers of microorganism and lactic bacteria in the control kimchi were higher than those in kimchi with mustard root during fermentation. Leuconostoc sp. in the initial stage of growth was more inhibited than Lactobacillus sp. While the pH of kimchi were in the initial stage, the sensory evaluation score for savory flavors of the kimchi with mustard root was lower than that of control due to bitterness and pungency. But when the pH of kimchi reached the optimum stage, the scores for texture and savory flavor of kimchi with mustard root were higher than that of the control. Then overall quality score for kimchi with mustard root increased as bitterness decreased.

RDS 방송에서 대체주파수로의 전환기법에 관한 연구

황종현,김영길,Hwang, Jong-Hyun,Kim, Young-Kil 한국정보통신학회 2010 한국정보통신학회논문지 Vol.14 No.11

The reception quality of broadcasting in car radio system may become poor due to the noise such as week signal strength, multipath, Adjacent Channel and so on. To improve this, some european nations and US. serve RDS(Radio Data System) on FM radio, AF(Alternative Frequency) and PI(Programme Identification) code contained information in RDS data are used to switch to the broadcasting having the best reception quality. There are many techniques and studies of maintaining the best reception quality. But many previous techniques are no longer the best way because RF chips are improved every year and noise components can be distinguished in detail. So this research will suggest the best switching technique to maintain the best reception quality. 자동차에 적용된 라디오 시스템은 이동 중 전계약화, 멀티패스발생 그리고 인접채널의 영향 등 여러 가지로 요인으로 인해 발생하는 노이즈에 의해 방송수신 품질이 저하된다. 이러한 방송 품질 저하 문제를 보상하고자 일부 유럽국가와 미국에서는 Radio Data System(RDS) 서비스를 FM 라디오 방송에 제공하고 있다. RDS의 여러 데이터 중 AF(Alternative Frequency)와 PI(Programme Identification) Code 데이터를 이용하면 동일한 방송을 하고 있는 여러 주파수 중 가장 좋은 품질의 방송을 갖는 방송으로 전환이 가능하다. 최고의 품질을 갖는 방송을 유지하기 위해 이러한 전환기법에 대한 연구가 많이 이루어지며 또한 적용되고 있다. 하지만 기술의 발전으로 인해 RF 수신 성능이 개선되고 노이즈성분이 구분가능해지면서 기존의 전환기법을 유지해서는 최고의 성능을 낼 수가 없게 되었다. 그래서 본 논문에 최선 RF chip에 맞추어 최고의 품질을 갖는 방송으로 전환하는 기법에 관한 연구를 하도록 하겠다.

혈전용해활성이 우수한 Bacillus spp. 스타터를 이용한 청국장의 발효특성

황종현(Jong-Hyun Hwang) 한국식품영양과학회 2010 한국식품영양과학회지 Vol.39 No.12

증강된 혈전용해활성을 갖는 starter를 이용한 발효조건의 최적화를 통하여 풍미가 향상된 청국장을 제조하기 위한 목적으로 전국 지역에서 유통되고 있는 청국장과 된장으로부터 25개 균주를 분리한 후 단백분해 및 점질물 형성 효과를 갖는 7개의 Bacillus 균주를 선정하였다. 다음으로 청국장의 기능성을 증진시키기 위해 우수한 혈전용해활성을 갖는 균주를 starter로 이용하기 위해 fibrin plate법으로 활성을 검토한 결과, CJJN-4와 5가 tripticase soy broth에서 가장 높은 활성을 나타냄을 확인할 수 있었다. 한편, 혈전용해능이 우수한 CJJN-4와 CJJN-5를 이용하여 40℃와 45℃에서 청국장을 발효한 후 활성을 측정한 결과에서도 2개의 균주 모두 우수한 활성을 확인할 수 있었다. 또한, 발효시간과 관계없이 40℃에서 45℃보다 활성이 높았으며, 특히 40℃에서는 72시간까지 우수한 활성이 유지되었고 CJJN-4의 균주를 48시간 발효시킨 청국장에서 가장 높은 활성을 나타내었다. 발효균주 및 온도에 따른 발효 시의 pH 변화에서는 40℃의 경우에는 균주 간에 유의적인 차이를 보이지 않았으나, 45℃에서는 CJJN-4로 발효된 청국장에서 60시간까지 40℃에서 발효된 청국장 또는 CJJN-5로 조제한 청국장보다 낮은 pH를 보여주었다. 발효조건에 따른 풍미변화에서는 먼저, 청국장의 구수한 맛을 주는 아미노태 질소 함량의 경우에는 40℃에서 72시간 발효시킨 결과, 1,139.6 ㎎%(CJJN-4)와 1027.6 ㎎%(CJJN-5)의 높은 함량을 보여주었으며 아미노태 질소의 생성속도에서도 40℃가 45℃보다 빠른 결과를 나타내었다. 그러나 청국장의 불쾌취를 유발하는 암모니아태 질소 함량의 경우에는 40℃에서 CJJN-4와 5로 조제된 청국장이 45℃에서 CJJN-5의 청국장보다 낮은 함량을 보여주었다. 이러한 결과로부터 CJJN-4의 starter를 이용하여 40℃에서 발효된 청국장은 아미노태 및 암모니아태 질소 함량의 변화에 따른 개선된 풍미와 함께 우수한 혈전용해활성을 가지고 있음을 알 수 있었다. The objective of this study was to improve the flavor of Cheonggukjang prepared by the culture optimization of starter with the fibrinolytic activity. After 25 strains isolated from the commercial Cheonggukjang and Doenjang in different regions were compared, 7 Bacillus strains with proteolytic and slime-producing activities were selected. When the fibrin plate method for fibrinolytic activity was applied, CJJN-4 and 5 showed the higher activity in tripticase soy broth (TSB). All Cheonggukjang prepared with CJJN-4 and 5 also had the fibrinolytic activity, regardless of culture temperature or time. Especially, Cheonggukjang prepared at 40℃ showed higher activity than 45oC, and Cheonggukjang prepared with CJJN-4 for 48 hr at 40℃ showed the highest fibrinolytic activity. Although there was no significant difference in pH of Cheonggukjang prepared with CJJN-4 or 5 during 72 hr at 40℃, Cheonggukjang prepared with CJJN-4 at 45℃ had lower pH until 60 hr than 40℃ or CJJN-5. The total amino type nitrogen contents of Cheonggukjang were 1,139.6 (CJJN-4) and 1,027.6 ㎎% (CJJN-5) for 72 hr at 40℃, and their producing rates were also higher at 40℃ fermentation than 45℃. Meanwhile, the contents of ammonia type nitrogen induced unpleasant flavor were lower in Cheonggukjang with CJJN-4 and 5 at 40℃ than CJJN-5 at 45℃. Therefore, Cheonggukjang fermented with CJJN-4 starter at 40℃ had the improved flavor, such as change of amino or ammonia type nitrogen production, and higher fibrinolytic activity.

공업화학 촉매 / 반응공학 : Coke 침적에 의한 Mg - La / ZSM-5 촉매의 비활성화에 관한 연구

황종현(Jong Hyun Hwang),서은철(Eun Cheol Seo),정석진(Suk Jin Choung) 한국화학공학회 2000 Korean Chemical Engineering Research(HWAHAK KONGHA Vol.38 No.6

Generally, strong acid sites were understood as the main active site for the methanol-to-olefin(MTO) reaction over the ZSM-5 catalyst. In this study, the correlation between the catalytic activity and the extent of deactivation by coke deposition was found to be quite proportional mainly due to the changes in the amount of the strong acid sites. The kinetic expression including the catalytic deactivation was able to be derived and the deactivation rate constants were estimated. From this kinetic study of catalytic deactivation in the MTO reaction, the value of the deactivation rate constant(ka) was 0.195 hr^(-1) at 350 ℃. From the results of NH₃-TPD measurement, it was found that the amount of strong acid sites were controllable by the ion-exchange of metal counterion. The selectivity and yield of propylene were found to be proportional to the amount of strong acid sites. Regeneration of the deactivated catalyst was carried out by burning off the deposited carbon using an air and the catalytic activity was recovered quite significantly. It was found that the estimated deactivation rate constants represent the degree of deactivation fairly well. The regeneration efficiency was gradually decreased by repeating regeneration.

김치류의 세계화전략

황종현(Hyun Jong Hwang) 한국식품영양과학회 2006 식품산업과 영양 Vol.11 No.2

메주 유래의 B. subtilis SCB - 3으로 제조된 된장의 Angiotensin Ⅰ Converting Enzyme 저해효과

황종현(Jong-Hyun Hwang) 한국식품영양과학회 1997 한국식품영양과학회지 Vol.26 No.5

우리나라의 메주, 된장 및 청국장과 일본의 Natto로부터 형태학적으로 구분되는 18종의 균주를 분리하고, 배양물의 풍미특성, protease활성 및 ACE 저해활성을 비교하여, 가장 우수한 균주 1종을 선정하였으며, 선발된 SCB-3 균주는 균주의 형태학적 특성, 배양특성, 생화학적 특성을 조사한 결과 Bacillus sp.로 동정되었으며, Bacillus sp. SCB-3라 명명하였다. SCB-3 균주를 향기형성배지에서 37℃, 48시간 진탕배양한 후 측정된 ACE 저해율은 61%이었으며, IC_(50)은 0.02㎎/ml의 높은 값을 보여주었다. 또한 대두를 이용한 된장담금실험에서 숙성 40일째에 IC_(50) 0.26㎎/ml로써 ACE 저해효과가 가장 높았고, 숙성 60일째에는 ACE 저해활성이 소실되어 과숙된장의 경우에는 오히려 ACE 저해활성이 낮았다. SCB-3균주를 이용한 된장의 숙성기간 중 일반성분과 ACE 저해활성의 변화를 경시적으로 분석한 결과, 90일 숙성과정 중 약 0.32%의 미비한 산도 증가가 있었으며, 된장의 맛과 관계되는 아미노태 질소량은 숙성 90일째에 541㎎%로써 숙성과정 중 꾸준히 증가하여, 된장의 정미성분에 상당량 기여함을 알 수 있었다. 총 균수의 변화는 숙성기간에 따라 약간 증가하여 숙성 45일째 최대 1.1×10^8cells/ml이었으며, 오염균에 의한 산증가나 균수변화는 보이지 않았다. Protease활성은 숙성 75일째에 최고 622.1U/g이었으며, ACE 저해활성은 숙성기간에 따라 점차 증가하여 숙성 60일째에 가장 높았으며, 이때의 IC_(50)은 0.31㎎/ml이었다. Morphologically different 18 strains were isolated and examined for their abilities to inhibit ACE. Those strains were cultured in the medium containing 10% of soybean extract at 37℃ for 48hr or fermented with boiled soybean at 30℃ for 60 days. The concentration of inhibitors to inhibit 50% of ACE activity, IC_(50) was measured on the culture broth of each strain and also on the hot-water extract from 20, 40 and 60 day fermented Doenjang by each strain. As a result, SCB-3 which is isolated from Meju showed the highest ACE inhibitory activity on the cultured broth and 40 day matured Doenjang. Then, IC_(50) of SCB-3 was 0.02㎎/ml and 0.26㎎/ml respectively. SCB-3 was identified as a Bacillus subtilis based upon its morphological, biochemical and physiological properties. Changes in general components and ACE inhibitory activity of Doenjang fermented by SCB-3 were examined during 90 days. Total acidity of Doenjang was increased from 1.39% to 1.66% and pH was decreased from 6.02 to 5.79 after 90 day fermentation. Total sugar contents were decreased from 16.4% to 15.1% and reducing sugar contents was also decreased from 2.45% to 1.62%. Total nitrogen contents were nearly not changed, but amino nitrogen contents were drastically increased from 196㎎% to 541㎎%. The numbers of total microorganism were increased to 1.1×10^8cells/g after 45 days. Protease activity was increased to 622.1U/g after 75 days. The highest ACE inhibitory activity was shown in 60 day fermented Doenjang and IC_(50) of the hot-water extract was 0.31㎎/ml.

디젤유로 오염된 토양의 NaOH/H₂O₂분해를 이용한 토양세척에 관한 연구

황종현(Jong Hyun Hwang),최원준(Won Joon Choi),김민철(Min Chul Kim),정종현(Jong Hyeon Jung),하수호(Soo Ho Ha),오광중(Kwang Joong Oh) 大韓環境工學會 2008 대한환경공학회지 Vol.30 No.10