http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
Fundamental Research for Escape Guidance System Development of Passenger Ship
Eun Gyeong Ryu,Chan Su Yang,Jang Won Choi 한국항해항만학회 2017 한국항해항만학회지 Vol.41 No.2
This study represents a fundamental research for a passenger-ship escape guidance system that is a ship-borne agent, and it is for the support of escape decision-making by providing accurate maritime safety information in real time. We conducted a passenger escaping experiment on a training ship, SAEYUDAL, using the situation-aware escape guidance system, which has been developed for on-board application based on products for buildings. It is shown that the system contributes to the shortening of the escape duration and the dispersion of the escaping persons by generating and guiding the safe escape routes which dangerous areas are considered. From the experiment on ship s heeling condition, it is revealed that the heeling angle is linearly related to the escape duration. Therefore, this study shows that the shortening of the escape duration enables a safe and rapid mustering that is the most important process under emergency and appropriate incident responses to minimize loss of lives.
Fundamental Research for Escape Guidance System Development of Passenger Ship
Ryu, Eun-Gyeong,Yang, Chan-Su,Choi, Jang-Won Korean Institute of Navigation and Port Research 2017 한국항해항만학회지 Vol.41 No.2
This study represents a fundamental research for a passenger-ship escape guidance system that is a ship-borne agent, and it is for the support of escape decision-making by providing accurate maritime safety information in real time. We conducted a passenger escaping experiment on a training ship, SAEYUDAL, using the situation-aware escape guidance system, which has been developed for on-board application based on products for buildings. It is shown that the system contributes to the shortening of the escape duration and the dispersion of the escaping persons by generating and guiding the safe escape routes which dangerous areas are considered. From the experiment on ship's heeling condition, it is revealed that the heeling angle is linearly related to the escape duration. Therefore, this study shows that the shortening of the escape duration enables a safe and rapid mustering that is the most important process under emergency and appropriate incident responses to minimize loss of lives.
Allergenicity Change of Soybean Proteins by Thermal Treatment Methods
Hui-Gyeong Seol(설희경),Yu-Jin Ko(고유진),Eun-Jung Kim(김은정),Gyeong-Lan Lee(이경란),Do-Gyeong Kim(김도경),Jeong-Ok Lee(이정옥),Kang-Mo Ahn(안강모),Chung-Ho Ryu(류충호) 한국생명과학회 2012 생명과학회지 Vol.22 No.4
콩은 우리나라에서 과민성 알레르기를 일으키는 대표적인 식품 중의 하나로, 식품으로 섭취 시에 가열 및 발효가공을 통한 형태로 섭취한다. 이에 본 연구에서는 콩에 알레르기 반응을 일으키는 7명의 환아 혈청과 1명의 정상인 혈청을 이용하여 열처리 방법에 따른 품종별 콩(대풍, 대원, 태광)의 알레르기성에 미치는 영향을 조사하였다. 단백질을 추출하여 SDS-PAGE, immunoblotting 및 ELISA 방법을 통하여 반응성을 조사한 결과, SDS-PAGE상에서 열처리하지 않은 세가지 품종의 경우 9-76 kDa 위치에서 다양한 단백질 밴드를 보였는데 특히 9, 21, 34,52, 72 그리고 76 kDa의 단백질들은 각각 LTP, Kunits trypsin inhibitor, Gly m Bd 30K, β-conglycinin의 β-subunit, α-subunit와 α’-subunit로 주요한 콩 알레르겐으로 알려져 있다. 반면에 볶은 콩, 발효한 콩에서는 35kDa 이하로 완전히 분해되어 열처리 방법을 통해 단백의 항원성이 줄어드는 것을 확인할 수 있었다. IgE immunoblotting 을 통한 세 가지 품종의 볶은 콩과 콩 알레르기 환아 혈청과의 반응에서는 공통적으로 38-40kDa과 10-15 kDa에서 단백질 밴드를 보였으나 발효한 콩에서는 대부분 반응성이 약하거나 나타나지 않았다. ELISA 결과, immunoblotting 분석과 동일하게 대부분의 환아 혈청과 반응시에 볶은 콩과 발효한 콩에서 비교적 낮은 수치를 보였다. 결론적으로 콩에 존재하는 알레르겐 단백질은 열처리와 발효 미생물이 분비하는 단백질 분해효소에 의해 대부분의 환아에서 콩 단백질과의 반응성이 약화되는 것으로 사료된다. Soybean is one of the most common food materials causing food hypersensitivity reactions in Korea. In this study, we have investigated the effect of roasting and fermentation on the allergenicity of soybean. Three kinds of soybean (Daepung, Daewon, and Taegwang) were prepared as raw, roasted, and fermented by Bacillus subtilis GSK 3580, and then their proteins were extracted. The proteins were separated using SDS-PAGE, and the detection of IgE specific to soybean proteins was performed by immunoblotting using 7 sera of soybean allergy patients and non-allergic control individuals. Serum specific IgE to soybean was measured by ELISA. The SDS-PAGE of raw soybean proteins showed various-sized bands ranging from 9 to 76 kDa, which are known as major allergens. In particular, 9, 21, 34, 52, 72, and 76 kDa proteins are known as LTP, Kunits trypsin inhibitor, Gly m Bd 30K, β-subunit, α-subunit, and α’-subunit of β-conglycinin, respectively; these are major allergens in soybean. In contrast, only peptides of less than 35 kDa were found in roasted and fermented soybeans. IgE immunoblot analysis of three roasted species of soybeans commonly detected at 38-40 kDa and 10-15 kDa. The protein bands in fermented soybean showed very weak signals or were not detected. In addition, the reactivity of most patients’ sera to soybean was decreased after roasting and fermentation. With these results, it may be concluded that the allergenicity of soybeans is reduced by the roasting and fermentation processes. It is supposed that allergenic proteins in soybean were degraded by heat treatment methods and proteolytic enzymes were secreted from fermenting microorganisms.
밀의 도정 및 발효 균주에 따른 우리밀 메주의 품질특성
이경란 ( Gyeong Ran Lee ),고유진 ( Yu Jin Ko ),김은정 ( Eun Jung Kim ),설희경 ( Hui Gyeong Seol ),김은자 ( Eun Ja Kim ),김일훈 ( Il Hun Kim ),심기환 ( Ki Hwan Shim ),김영기 ( Young Gi Kim ),유충호 ( Chung Ho Ryu ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2012 한국식품저장유통학회지 Vol.19 No.6
본 연구는 표준화된 밀 메주를 제조하기 위해 원료밀의 도정에 따른 수침 및 증숙조건과 품질특성을 조사하였다 수침시간에 따른 2분도 밀, 5분도 밀, 통밀, 밀가루의 물리적 특성변화를 조사하기 위해 무게 부피, 수분 함량, 수분 흡수 량을 살펴 본 결과, 대부분의 밀에서 수침4시간 이후에는 평형상태에 도달하였다. 원료밀 종류에 따른 증숙시간을 조사한 결과, 통밀을 제외한 밀원료의 증숙시간은 100℃에서 10분이 적합하였다. 최적 수침 및 증숙조건으로, 가공한 2분도 밀과 5분도 밀을 각각 A. oryzae와 B. subtilis Ml으로 발효하여 우리밀 메주를 제조한 후 일반 성분 및 효소역가를 비교한 결과, 황국균을 사용한 경우 발효 효율이 더 우수하게 나타났다. 또한 2분도 밀도다 5분도 밀에서 총당, 환원당 및 a-amylase 역가가 높게 나타나, 우수한 밀 메주의 제조를 위해 5분도 밀을 A. oryzae로 발효하는 것이 효율적이라 사료된다. In this research, the soaking and steaming conditions of Korean wheat meju according to the degree of milling were investigated, and the quality characteristic was analyzed, for the manufacture of the standardized Korean wheat meju. As a result of the changes in weight, volume, moisture content, and moisture absorption amount, which indicate the physical properties of Korean wheat meju using 20% polished wheat, 50% polished wheat, whole wheat, and whole wheat flour, most of the wheat materials reached the equilibrium state after 4 hours of soaking. Also, the appropriate steaming time to complete the cooking of the wheat materials was found to be 10 min at 100℃, except for whole wheat. The 20 and 50% polished wheat materials were selected for Korean wheat meju based on the soaking and steaming results. The selected wheat materials were fermented using Aspergillus oryzae and Bacillus subtilis M1, respectively, and the quality properties and enzyme activities showed that A. oryzae would be effective for the manufacture of Korean wheat meju. Also, the 50% polished wheat showed higher total sugar content, reducing sugar content, and α-amylase activity than the 20% polished wheat. Therefore, it is supposed that the fermentation of 50% polished wheat by A. oryzae would be appropriate for manufacturing superior Korean wheat meju.
Cross-Reactivity and Digestive Enzyme Stability of Peach, Korean Cherry, and Hot Pepper
Eun-Jung Kim(김은정),Yu-Jin Ko(고유진),Gyeong-Ran Lee(이경란),Hui-Gyeong Seol(설희경),Chang-Min Kang(강창민),Chung-Ho Ryu(류충호) 한국생명과학회 2012 생명과학회지 Vol.22 No.11
복숭아는 오래 전부터 알레르기를 일으키는 식품으로 알려져 있으나 특정 식품과의 교차반응에 대한 연구는 부족한 실정이다. 본 연구에서는 한국에서 재배되고 있는 복숭아, 앵두, 고추의 단백질을 추출하여 복숭아 알레르기를 가진 환자가 앵두와 고추에 대해 교차반응성을 일으키는지 확인하고 이 단백질들의 소화효소처리에 따른 안정성을 조사하였다. 복숭아, 앵두 및 고추 단백질 추출물은 Tricine-SDS-PAGE상에서 3 kDa부터 26 kDa 이상까지 넓은 범위의 단백질 분포를 보였으나 각기 다른 패턴을 가지는 것을 확인하였다. 복숭아 단백질의 항원성을 확인하기 위해 복숭아 민감성 환자의 혈청과의 IgE반응성을 확인한 결과, 환자 혈청은 모두 복숭아의 주요 항원성 단백질 lipid transfer protein로 예상되는 9 kDa 부근에서 강한 IgE결합력을 보였으며 또한 9 kDa 단백질이 anti-LTP1 polyclonal antibody에 의해 검출되는 것을 확인하였다. 앵두와 고추 단백질 추출물은 23 kDa 부근에서의 IgE결합력이 9 kDa과의 반응성보다 크게 나타났다. 복숭아, 앵두 및 고추의 소화효소에 대한 안정성을 SDS-PAGE 상에서 확인한 결과, 복숭아, 앵두 및 고추의 항원성 단백질은 인공 위액 및 장액에 의해 완전히 분해되지 않아 알레르기를 유발할 잠재성이 있는 것을 확인할 수 있었다. 본 연구 결과를 바탕으로, 복숭아, 앵두 및 고추 단백질 추출물이 소화효소처리에 안정성을 가지는 특성을 가지며 복숭아 알레르기 증상을 가지는 사람에게 앵두 및 고추는 교차반응성을 일으킬 가능성이 크다는 것을 확인할 수 있었다. Peach (Prunus persica) has been recognized as a food allergen for over 20 years. However, there is little information about cross-reactivity with other foods. The aim of this study was to research cross-reactivity of Korean cherry and hot pepper on patients allergic to peach and its stability by digestive enzyme treatment. Peach, Korean cherry, and hot pepper proteins were extracted and separated by Tricine-SDS-PAGE analysis. The protein extracts had a wide range of molecular weight, from 3 kDa to more than 26 kDa, and displayed different patterns of protein bands on Tricine-SDS-PAGE. Peach allergic patients’ sera were used to detect the allergenic protein in three samples. Three peach allergic patients’ sera reacted strongly with 9 kDa protein of peach, which was the expected lipid transfer protein (LTP) as the major allergen of peach and was detected with anti-LTP1 polyclonal antibody. However, the reactivity of the 23 kDa protein in Korean cherry and hot pepper protein was stronger than that of the 9 kDa protein. The stability of protein extracts on digestive enzyme treatment was examined using simulated gastric fluids (SGF) and simulated intestinal fluids (SIF), in which digestive enzyme stability is one of the characteristics of allergen potentially causing food allergy. Findings confirmed that allergenic proteins in peach, Korean cherry, and hot pepper were not completely digested by SGF and SIF treatments from results of SDS-PAGE analysis. These results confirmed that Korean cherry and hot pepper might cause cross-reactivity in peach allergic patients, and its allergenic proteins have stability against digestive enzymes.
Development of SCAR Marker for Eearly Sex Determination of Cannabis sativa L. using Multiplex-PCR
Gyeong Ju Gim(김경주),Eun Ji Go(고은지),Ye Rim Shin(신예림),Chang Hyeug Kim(김창혁),Tae Hyung Kwon(권태형),Joon Hee Han(한준희),Young Seok Lim(임영석),Byeong Ryeol Ryu(류병렬),Jung Dae Lim(임정대) 한국약용작물학회 2023 한국약용작물학회 학술대회논문집 Vol.2023 No.1