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이가순,이주찬,이종국,박원종 한국식생활문화학회 2001 韓國食生活文化學會誌 Vol.16 No.5
This study was carried out to investigate the effects of addition ratio(0, 5, 10 and 20%) of various minor ingredients(prosomillet, glutinous barley, oat, wheat, yellow and black soybean, safflower seed, chocolate etc.) on mechanical and sensory characteristics of Sulgiduk. In mechanical evaluation, hardness, cohesiveness and gumminess were increased with increasing the content of prosomillet, glutinous barley, oat and wheat to be added, and did not show any relationship the content of them to be added on yellow and black soybean, safflower seed and chocolate. In sensory evaluation, quality characteristics of Sulgiduk added with prosomillet, oat, yellow and black soybean and chocolate with 5∼10%, respectively was better than those of Sulgiduk without the minor ingredients. Change of hardness on Sulgiduk added with oat, yellow soybean, black soybean and chocolate was lower than those of Sulgiduk without them during storage of room temperature.
박기령,조성민,우가은,이기현,손혜영,임정윤,최진혁,이순남,정화순 梨花女子大學校 醫科大學 醫科學硏究所 1997 EMJ (Ewha medical journal) Vol.20 No.2
Chronic neutrophilic leukemia(CNL) is a very rare myeloproliferative disease, characterized by sustained mature neutrophilic leukocytosis with granulocytic bone marrow infiltration, high NAP(neutrophilic alkaline phosphatase) score and absence of philadelphia chromosome, It is frequently accompanied by hepatosplenomegaly, elevated serum vitamin B_12 and uric acid level. For the diagnosis of CNL, the leukemoid reaction, especially secondary to neoplasia, infection and autoimmune diseases, should be excluded. Since Tuohy's first description in 1920, more than 50 cases fullfilling the above criteria have been reported worldwide, and 4 cases in Korea. Several authors have demonstrated the defect of intracellualr killing in the mature neutrophil and this finding correlates well with the very high incidence of fatal infection, The hemorrhagic diasthesis in CNL is caused by functional abnormality of the platelet. This disease has tendency to transform to blastic crisis and acute leukemia as in other myeloproliferative disease, but characteristically shows frequent coexistence with multiple myeloma. Until now , the therapeutic trials in CNL have been disappointing. Hydroxyrea and busulfan can control hyperleukocytosis. On the basis of functional defect in neutrophil, alpha-2b-interferon has been tried and several reports have demonstrated the clinical and functional effect of interferon on CNL. CNL is very rate hematologic disease and there are few report about general aspect of disorder. We report here a typical CNL case presenting with splenomegaly and leukocytosis with a review of the literature.
젖산발효 도라지 추출물을 첨가한 도라지 농축액 제품 제조 시 항균활성 및 품질특성
Ka Soon Lee,Bong Jae Seong,Sun Ick Kim,Moo Geun Jee,Shin Young Park,Hyun Ho Kim 한국약용작물학회 2017 한국약용작물학술대회 발표집 Vol.2017 No.05
Background : Platycodon grandiflorum root (PGR) was one of the primary herbs used in a phlegm-relieving herb from the past. Platycoside compounds on PGR may exhibit neuroprotective, antimicrobial, anti-inflammatory, anti-cancer, anti-allergy, improved insulin resistance, and cholesterol-lowering properties. In order to developing a concentrate product that improved the functionality and preference of PGR, it was fermented using lactic acid bacteria (Lactobacillus plantarum N76-10 and 56-12). Methods and Results : The concentrate products were created by PGR-concentrate (PGRC, 60 ºBrix) mixed with fermented PGR-extract (FPGRE, 2 ºBrix) at the level of 0, 50, 100, 150 and 200%. Sweetness and preference were supplemented by other added materials including honey, oligosaccharide, concentrate of jujube (60 ºBrix) and pear (60 ºBrix), and cactus Chounnyouncho extract (2 ºBrix). The products were put into investigation for their preference of taste, antimicrobial activity in accordance with amount of FPGRE. When it comes to preference of taste, the most favor is adding 100% of FPGRE on PGRC. The product added 150% FPGRE exhibited a strong microbial anti-proliferation in all four kinds (Corynrbacterium diphtheriae, Klebsiella pnneumoniae, Staphylococcus aureus, and Streptococcus pyogenes) of bacteria inducing bronchus diseases and was higher antimicrobial activity than concentrate without FPGRE. In terms of the sensory evaluation (taste, texture and visco-elasticity), concentrate mixed with FPGRE (10), jujube concentrate (2), pear concentrate (10), cactus Chounnyouncho extract (10), oligosaccharide (2), honey (1) and xanthan gum (0.02) showed the highest scores. Conclusion : Thus, A PGR concentrate was made by adding FPGRE (100%) and it was increased organoleptic quality, antimicrobial activity. These studies may provide new product development for effective utilization on Platycodon grandiflorum root.
Ka Soon Lee,Bong Jae Seong,Sun Ick Kim,Moo Geun Jee,Hyun Ho Kim,Kwan Mo You,Soon Taek Hong 한국약용작물학회 2017 한국약용작물학술대회 발표집 Vol.2017 No.05
Background : Korea ginseng root has been traditionally used as a tonic as it is stated to have the capacity to normalize body functions and strengthen systems that are caused by various stresses. So, ginseng is functional food with the functionalities certified by Korea Food and Drug Administration. But, there are not many different products using ginseng. This study was conducted to develop the new ginseng beverage product using emulsify process. Methods and Results : White ginseng and red ginseng, 4-years old, prepared were ground to 60 ± 5 mesh using a grinder (Cyclotec 1093, POSS Co., Swiss). Emulsion with white ginseng powder (WGP) and lipid phase (canola oil) were prepared using the modified method (Yun & Hong, 2007). Oil-in water emulsions were made by homogenizing (5,000 – 15,000 rpm, 20 – 60 min), and then were analysed ginsenosides content, protein and polysaccharide content. The higher the speed of homogenizer and the longer the time, the higher the ginsenosides extraction rate. On emulsifying for 60 min at 12,000 rpm, ginsenosides were extracted by more than 95%. Red ginseng powder (RGP) was superior to WGP in emulsified activity, but WGP was superior to RGP in emulsion stabilizing. Comparing components of WGP and RGP emulsion, RGP had more ginsenosides content than WGP, and less polysaccharides content. When mixing WGP and RGP with a ratio of 90 : 10 – 70 : 30, the emulsion have excellent emulsifying and stabilizing. Conclusion : Thus, WGP and RGP are the same ginseng, but they have different physiological characteristics because their manufacturing process is different. These studies may provide new product development for effective utilization of ginseng by using excellent emulsion stabilizing of WGP and emulsifying of RGP.