Purification and Characterization of [Ala2]-Neuromedin N from the Visceral Tissue of the African Lungfish, Protopterus dolloi

김찬희,고혜진,Eun Jung Kim,서정길,홍용기,김형락,정준기,Yojiro Muneoka,박남규 대한화학회 2006 Bulletin of the Korean Chemical Society Vol.27 No.11

A new biologically active peptide with structural similarity to neuromedin N (NMN) has been isolated from extracts of visceral tissue of the African lungfish, Protopterus dolloi, using the rectum of the quail as the bioassay system. The primary structure of NMN-related peptide was established as Lys-Ala-Pro-Tyr-Ile-Leu-OH ([Ala2]-NMN) and contained one substitution (Ala2 Ile) compared with the porcine NMN. [Ala2]-NMN was found to have an excitatory effect on rectal muscle tissues of quail (Coturnix japonica), newt (Cynops pyrrhogaster) and black bass (Micropterus sulmoides). The threshold concentration of [Ala2]-NMN for contraction of C. japonica muscle was found to be approximately 10-11 M. [Ala2]-NMN showed contractile activities in the following order: C. japonica > C. pyrrhogaster > M. sulmoides. The identification of [Ala2]-NMN provides evidence that NMN family, hitherto confined to mammals, has a widespread occurrence in lungfish.

오늘도 아이들과 함께 흰 우유를 마신다!

김찬희,Kim, Chan-Hui 한국낙농육우협회 2008 낙농·육우 Vol.28 No.4

WPC 분말이 첨가된 설기떡의 품질 특성

김찬희,Kim, Chan-Hee 한국식품영양학회 2015 韓國食品營養學會誌 Vol.28 No.3

The effects of substituting whey protein concentrate (WPC) powder for rice flour in the preparation of seolgiddeok were determined by objective and subjective tests. Milk whey is drained from milk curd as a by-product of the cheese manufactureing process. Whey protein is known as a good nutritional source and is a functional material for many processed foods. WPC contains more than 80% whey protein. The moisture content decreased gradually during storage and the decrease in moisture was less in the control than in the WPC powder substituted groups. The color lightness (L) decreased significantly as the amount of WPC powder increased, wherease redness (a) and yellowness (b) both increased. Texture analyses revealed that the hardness, chewiness, gumminess and adhesiveness of seolgiddeok tended to increase in proportion to the amount of WPC powder in the formula. Seolgiddeok gelatinization was investigated by amylographing. Initial pasting temperature, peak viscosity, hot pasting viscosity and breakdown were low in seolgiddeok prepared with WPC powder substituted for rice flour. Setback had the lowest value in the control. Sensory evaluations revealed that, seolgiddeok prepared with 3% WPC powder had the highest overall acceptability score. These results indicated that WPC seolgiddeok with 3% WPC powder has the best quality.

무청 분말이 첨가된 설기떡의 품질 특성

김찬희,Kim, Chan-Hee 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.3

This study was conducted to investigate the physical, textural and sensory properties of Seolgiddeok prepared with different amount of radish leaf powder, and stored for 3 days. The moisture content decreased gradually during storage and the decrease was less in the groups with radish leaf powder than in the control. The color L value decreased significantly as the amount of radish leaf powder increased, while the redness (a) and yellowness (b) both increased. Measurements with a texture analyzer, showed that the hardness, chewiness, gumminess and adhesiveness of Seolgiddeok tended to decrease in proportion to the amount of radish leaf powder in the formula. The gelatinization properties of Seolgiddeok were investigated by amylograph. Breakdown and setback in Seolgiddeok were low following the addition of radish leaf powder. In the sensory evaluation, Seolgiddeok with radish leaf powder was superior in flavor, chewiness, and softness than the control. Seolgiddeok with 3% radish leaf powder had the highest overall acceptability score. Therefore, we concluded that the addition of radish leaf powder to Seolgiddeok improves the sensory characteristics and delays retrogradation.

Purification and Characterization of Substance P-related Peptide from the Body of the African Lungfish, Protopterus dolloi

김찬희,Eun Jung Kim,고혜진,Hyung Ho Lee,홍용기,Hyung-Rak Kim,Joon Ki Chung,박장수,Yojiro Muneoka,박남규 대한화학회 2006 Bulletin of the Korean Chemical Society Vol.27 No.7

The peptide with structural similarity to mammalian substance P (M-SP) has been isolated from extract of the body of the African lungfish, Protopterus dolloi, using the rectum of the newt as the bioassay system. The primary structure of the SP-related peptide was identified as Lys-Pro-Arg-Pro-Asp-Gln-Phe-Tyr-Gly-Leu-Met-NH2 (L-SP) and contained four substitutions (Lys1 Arg, Arg3 Lys, Asp5 Gln, and Tyr8 Phe) compared with M-SP; this structure is identical to that of the peptide isolated from the gut of the Australian lungfish. Circular dichroism spectra showed that L-SP had an unordered structure in the buffer solution and phospholipid bilayers. This peptide was found to have an excitatory effect on rectal muscle tissues of newt, quail, and fish. L-SP also had a more potent vasodilatory effect on the guinea-pig aorta than that of M-SP. The identification of the peptide provides evidence that SP family, hitherto confined to mammals, have a widespread occurrence in lungfish.

항균성 펩타이드인 Apidaecin Ib의 살조효과

김찬희 ( Chan Hee Kim ),김은정 ( Eun Jung Kim ),고혜진 ( Hye Jin Go ),김인혜 ( In Hae Kim ),이병우 ( Byung Woo Lee ),박남규 ( Nam Gyu Park ) 한국어병학회 2004 한국어병학회지 Vol.17 No.2

군소 ( Aplysia kurodai ) 의 중추신경계로부터 myomodulin A 와 E 의 정제

김찬희(Chan Hee Kim),서해점(Hae Jeom Seo),황은영(Eun Young Hwang),김은정(Eun Jung Kim),고혜진(Hye Jin Go),김인혜(In Hye Kim),서정길(Jung Kil Seo),문정혜(Jung Hye Moon),허민도(Min Do Huh),박남규(Nam Gyu Park) 한국수산과학회 2001 한국수산과학회지 Vol.34 No.3

군소의 중추신경계로부터 myomodulin A (MMA)과 myomodlin E (MME)의 정제에 대해 보고하고자 한다. 500마리 군소의 중추신경계를 산조건으로 추출한 후 4종류의 HPLC column system에 적용하여 두가지 신경성 펩타이드를 정제하였다. HPLC 분리과정에서 얻어진 모든 분획의 활성을 조사하기 위하여 bioassay system으로 진주담치 (Mytilis edulis)의 ABRM을 이용하였다. 최종 정제된 신경성 펩타이드는 Edman 분해법을 이용한 아미노산 서열 분석기, 질량분석기와 화학합성을 통해 완전한 일차구조를 밝힐 수 있었다. 정제한 MMA와 MME의 일차구조는 각각 Pro-Met-Ser-Met-Leu-Arg-Leu-NH₂(847.41 Da)과 Gly-Leu-Gln-Met-Leu-Arg-Leu-NH₂, (830.50 Da) 이었다. 또한 이들 합성 펩타이드는 진주담치의 ABRM에 대해 phasic contration의 조절활성을 나타내었다. This paper reports the purification of myomodulin A (MMA) and myomodulin E (MME) from the sea hare. The central nervous systems of 500 sea hare were extracted in an acidified solvent, after which four HPLC column systems were used to obtain pure peptides. The phasic contraction bioassay using a Mytilus edulis anterior byssus retractor muscle (ABRM) was applied to monitor all collected fractions. The pure peptides were submitted to Edman degradation based automated microsequencing. Mass spectrometry and chemical synthesis confirmed the sequence. The primary structures of MMA and MME were Pro-Met-Ser-Met-Leu-Arg-Leu-NH₂(847.41 Da) and Gly-Leu-Gln-Met-Leu-Arg-Leu-NH₂(830.50 Da), respectively. Synthetic peptides showed a modulating activity of phasic contraction in the ABRM of Mytilus edulis.

국내외 권장 칫솔질 방법의 조사 비교

김찬희 ( Chanhee Kim ),김경민 ( Gyungmin Kim ),이주영 ( Jooyoung Lee ),권호근 ( Hokeun Kwon ),김백일 ( Baekil Kim ) 대한예방치과·구강보건학회 2015 大韓口腔保健學會誌 Vol.39 No.3

Objectives: The aim of this study was to compare the tooth brushing methods recommended by dental associations and toothbrush manufacturers in various countries including South Korea. Methods: Eighteen countries―6 Asian, 2 North American, 2 Oceanian, and 8 European―were selected from members of the OECD, EU, and APEC, using information obtained from the primary email address of each dental association and information obtained from the websites of the associations regarding the officially recommended tooth brushing methods. In addition, 12 major toothbrush manufacturers were selected based on their market share, including 4 Asian manufacturers, 2 North American, and 2 European. Information about recommended tooth brushing methods was obtained from their websites. Results: The countries recommending a particular tooth brushing method by name were South Korea, Hong Kong, and Taiwan. While South Korea recommended the “rolling” technique, Hong Kong and Taiwan recommended the “bass” technique. Except for these countries, the other countries presented their recommended methods by explaining the initial position or motion of the toothbrush. The most commonly recommended method was tilting the brush head at an angle of 45 degrees to the gingival margin; this was recommended by 8 countries (44%) and 6 toothbrush manufacturers (75%). Brushing with a vibrating motion was also recommended by 9 countries (50%) and 4 manufacturers (50%). Conclusions: The most recommended brushing method was initially positioning the toothbrush at an angle of 45 degrees to the gingival margin and using a vibrating motion, which is effective against periodontal diseases. However, South Korea recommended the rolling technique, which is effective for controlling dental plaque. Given the high frequency with which periodontal disease occurs in South Korea, vibrating the toothbrush on the gingival margin should be recommended in addition to the rolling technique.

실용무용 공연 관람객의 경험가치가 재관람의도에 미치는 영향 연구: 관람몰입, 관람만족의 매개효과 검증

김찬희(Kim Chan-Hee) 한국실용무용학회 2023 한국실용무용학회지 Vol.1 No.1

본 연구는 실용무용 공연 관람객의 재관람의도를 높이기 위해 관객의 만족, 몰입, 재관람의도 형성에 기여하는 경험가치를 확인하고, 타 예술공연과 실용무용 공연 특성의 차이를 확인해 추후 실용무용 공연 기획 및 제작을 위한 기초자료를 제공할 목적을 가지고 있다. 이를 위하여 전국의 15세 이상 실용무용 공연 관람경험자 289명을 대상으로 온라인 설문을 통하여 자료를 수집해 SPSS 18.0 통계프로그램을 활용하여 분석하였으며, 다음과 같은 결론을 도출해냈다. 첫째, 실용무용 공연 관람객의 경험가치는 재관람의도, 관람몰입, 관람만족에 유의한 영향을 미쳤다. 둘째, 실용무용 관람객의 경험가치와 재관람의도의 관계에서 관람몰입은 매개효과가 있었다. 셋째, 실용무용 관람객의 경험가치와 재관람의도의 관계에서 관람만족은 매개효과가 있었다. 타 공연예술 관람객의 경험가치와 비교하였을 때, 실용무용 공연은 유희성을 중점으로 심미성을 가지며, 배움의 욕구 증진과 사회적 교류의 효과를 얻을 수 있는 공연이라 볼 수 있다. 따라서 관객참여형 콘텐츠 확장과 실용무용 공연 지원사업 확보를 위한 대학, 학과 차원의 PD 육성 제도 마련을 제언했다. The purpose of this study is to identify the experience value that contributes to the satisfaction, immersion, and re-watching intention of the audience to increase the re-watching intention of the audience, and to provide basic data for planning and production of practical dance performances in the future. To this end, data were collected and analyzed using the SPSS 18.0 statistical program through an online survey of 289 people aged 15 or older nationwide, and the following conclusions were drawn. First, the experience value of visitors to practical dance performances had a significant effect on re-watching intention, viewing immersion, and viewing satisfaction. Second, viewing immersion had a mediating effect in the relationship between the experience value of practical dance visitors and their intention to re-watch. Third, viewing satisfaction had a mediating effect in the relationship between the experience value of practical dance visitors and the intention to re-watch. Compared to the experience value of other performing arts visitors, practical dance performances can be seen as a performance that focuses on playfulness and improves the desire to learn and obtains the effect of social exchange. Therefore, it was suggested to prepare a system for fostering PDs at the university and department level to expand audience-participating content and secure practical dance performance support projects.

WPI의 물리화학적 특성에 관한 연구

김찬희(Chan-Hee Kim),안명수(Myung-Soo Ahn) 한국식품과학회 2007 한국식품과학회지 Vol.39 No.1

단백질을 식품의 원료로서 여러 가지 식품에 응용하려고 할때 제일 먼저 문제되는 것이 영양가이지만 동시에 물리화학적 특성도 식품 원료로서의 적합성을 결정하는데 중요한 요인이 되고 있다. 그런 면에서 유청(cheese whey)의 성분에서 단백질 함량을 90% 이상으로 농축 분리시킨 whey protein isolate(WPI)는 단백질 보충제로서 뿐만 아니라 다양한 물리화학적 특성을 가지고 있기 때문에 여러 가지의 가공식품에 이용할 수 있다고 사료된다. 따라서 본 실험에서는 WPI의 아미노산 함량, 용해성, 유화성, 기포성을 조사하여 식품의 기능성 원료 및 대체물로서의 이용 가능성을 알아보고자 하였다. WPI의 총 아미노산 함량은 89.5%였고 그 중에서 필수 아미노산 함량이 44.6%를 차지하였다. 필수 아미노산 중에서는 leucine, isoleucine, valine 등의 BCAA(branched chain amino acid) 함량이 높았다. pH에 따른 WPI의 용해성은 82-88%의 범위로 pH의 영향을 받지 않았고 유화용량은 302.7 ㎖/g으로 난황의 187.0 ㎖/g보다 높았으며 시간이 경과함에 따라 유화액의 이장량으로 측정한 유화안정성도 65-97%로 나타나 난황의 60-89%보다 안정함을 보였다. 기포형성력은 323.3%로 난백의 186.6%보다 약 2배 정도 높았고 시간이 경과함에 따라 남은 기포의 부피로 측정한 기포안정성은 85.9-97.7%로 난백의 84.8-95.3%와 유사하였다. 이상의 결과에서 WPI는 우수한 단백질 보충제로서 뿐만 아니라 용해성, 기포성, 유화성도 우수하게 나타났으므로 각종 가공식품의 품질향상에 영향을 주는 기능성 원료 및 대체물로서의 활용도가 매우 높을 것으로 사료된다. In this study, the physicochemical properties of cheese whey protein isolate (WPI) were measured. The total amount of amino acids in WPI was 89.5% and the proportion of essential amino acids was 44.6%. Among these, leucine, lysine, isoleucine, and valine were shown in large amounts. At various pHs, the solubility of WPI (82-88%) was higher than that of sodium caseinate, (5-79%). The solubility of WPI was not affected by variation of pH. It was shown that the emulsifying capacity of WPI was higher than that of egg yolk by 1.6 times, but the stabilities of emulsions made with WPI and egg yolk was almost same each other at 65-97% and 60-89%, respectively. The foaming capacity of WPI was higher than that of egg white, at 323.3% and 186.6%, respectively, but the foam stability of WPI was similar to that of egg white.