CONSORT-CHM 2017 지침에 근거한 대한한의학회지 및 회원학회지에 투고된 경구투여 한약 중재를 활용한 무작위 배정 비교 임상 연구(RCT)의 양적, 질적 평가 연구

문세훈,조정호,최승관,한윤희,우현준,전병현,하원배,이정한 대한한방내과학회 2023 大韓韓方內科學會誌 Vol.44 No.6

Objectives: This study aims to explore the current usage status of orally administered Korean herbal medicine in randomized controlled trials (RCTs) published in the Journal of Korean Medicine and member journals using the CONSORT-Chinese Herbal Medicine Formulas 2017 (CONSORT-CHM 2017) checklist. Methods: We searched the OASIS, RISS, and KMBASE archives as well as the websites of the Journal of Korean Medicine and 45 member journals to identify RCTs that used herbal interventions. Two independent researchers searched and categorized the RCTs and performed a quantitative evaluation by journal, study design, and target disease, as well as qualitative evaluation of the literature using CONSORT-CHM 2017. Results: After the search, 66 articles were selected. The quantitative evaluation resulted in 13 articles (19.6%) that were published in the Journal of Korean Medicine and 12 articles (18.1%) in the Journal of Internal Korean Medicine. In terms of study design, 62 articles (93.9%) were parallel, 4 articles (6%) were crossover, and 2-arm parallel study designs were the most common in 45 articles (68.2%). In terms of the study participants, physiological characteristics and mechanisms in healthy individuals were the most common in 21 studies (31.8%) and obesity in 9 studies (13.6%). In terms of assessing completeness in the CONSORT-CHM 2017 items, 29 articles were rated high, 31 were rated moderate, and 6 were rated low. Items 4a, 6a, and 7a had low reporting rates (≤ 30%), while items 2a, 2b, and 12a were completely reported in all studies. Conclusion: Future RCTs using orally administered Korean herbal medicine need to be reported completely, and the CONSORT-CHM 2017 checklist can be a helpful tool for this purpose.

쌀 단백질의 천연 유화제로써의 활용

문세훈 한국식품조리과학회 2020 한국식품조리과학회지 Vol.36 No.1

Purpose: The general characteristics of rice protein and the methods that have been tried to improve its emulsifying capacity were reviewed, and the potential use of rice protein as a natural plant emulsifier to replace milk protein was discussed. Main issue: The use of rice protein as a natural emulsifier is significant in many foods taking the form of emulsion system, since the rice protein can replace the existing emulsifier such as synthetic and milk protein-based emulsifiers. Research on methods to improve solubility and emulsifying capacity is necessary to increase the application of rice protein. The solubility and emulsifying capacity of rice protein could be improved by the enzymatic, chemical and physical modification treatment of rice proteins. These modification methods led to the conversion of the secondary structure of the protein into a flexible structure, the exposure of ionizable groups or hydrophobic groups that existed inside the protein structure to the outside, the increase of free sulfhydryl groups and the decrease of disulfide bond. Conclusion: Unlike other protein materials that rely on imports, studying and characterizing rice protein isolated from domestic rice is considered essential in terms of the development of new food materials and high-value rice products using rice.

Molecular structures of rice starch to investigate the differences in the processing quality of rice flours

문세훈,신말식 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.4

The molecular structures of non-waxy rice starches purified from three Korean rice cultivars, Dongjin1, Hopyeong, and Ilmi, were investigated to determine the main reasons why it is difficult to make manju with Dongjin1 flour compared to other rice flours with similar processing qualities. The molecular structural characteristics of the three rice starches were analyzed by high-performance size-exclusion chromatography and highperformance anion-exchange chromatography. The Dongjin1 starch had lower molecular weight (MW) amylose, a smaller proportion of short a chains, and higher average amylopectin branch chain length than the other two starches. These properties of Dongjin1 starch resulted in a lower water binding capacity, lower swelling power at 80 C, and lower peak viscosity than those of the other two starches. It is suggested that the MW of amylose and degree of polymerization of amylopectin are important factors to make gluten-free bakery products using nonwaxy rice flours.

Methods to improve rice protein dispersal at moderate pH

문세훈,서정희,신말식 한국식품과학회 2020 Food Science and Biotechnology Vol.29 No.10

Dispersion of rice protein (RP) at a neutral pH ishighly important for its application in the food industry. We analyzed the solubility of RP at different pH conditionsand found higher solubility at pH\3 and pH[8 than at aneutral pH. Furthermore, at pH 2, the RP solubilityimproved from 30 to 63% with sonication; however, thesamples precipitated when the pH was increased from 2 to7. To circumvent this, anionic pectin and sodium alginatewere added to the RP solution at pH 2. Pectin formed acomplex with RP at pH 2, showing a shift in the zetapotentialfrom 17.3 mV (RP only) to - 1.0 mV (RP plus1% pectin). Interestingly, the formation of this RP-pectincomplex allowed RP to remain dispersed when the pH wasincreased to 7. Moreover, a stable emulsion could be preparedusing the RP-pectin complex as an emulsifier.

Influence of Maltodextrin Type and Multi-layer Formation on the Freeze-Thaw Stability of Model Beverage Emulsions Stabilized with β-Lactoglobulin

문세훈,David Julian McClements,Jeonghee Surh 한국식품과학회 2010 Food Science and Biotechnology Vol.19 No.1

The influences of maltodextrin (MD) addition and multi-layer formation on the freeze-thaw stability of β-lactoglobulin (β-Lg)-stabilized oil-in-water beverage emulsions (0.1 wt% corn oil, 0.006 wt% β-Lg) were investigated. Various beverage emulsions were prepared depending on MD concentration (0-20 wt%), its dextrose equivalent (M150 or M250), and the presence or absence of additional polysaccharides (pectin, alginate, or ι-carrageenan) coatings around the emulsion droplets. All emulsions (β-Lg- and β-Lg-polysaccharide-coated emulsions)were unstable to experimental freeze-thaw cycling in the absence of MD. In the presence of MD, all emulsions containing M250 had better stability to droplet aggregation than those with M150, regardless of MD concentrations and freeze-thawing. The optimum concentrations of M250required to prevent emulsions destabilization under the freeze-thawing were 6, 15, and 2% for β-Lg-, β-Lg-ι-carrageenan-, and β-Lg-pectin-coated emulsions, respectively. This study implicates practical information to improve freeze-thaw stability of some beverage emulsion products that inevitably go though freezing during processing.

Lipase Digestibility of the Oil Phase in a Water-in-oil-in-water Emulsion

문세훈,최용두,김용노 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.2

Hydrolysis of the oil phase in a water-in-oil-inwater (W/O/W) emulsion was studied using pancreatic lipase. The influence of the W/O volume fraction, lipase concentration, and concentration of emulsifiers used to prepare W/O/W emulsions on lipid digestion and release of encapsulated material were investigated. The extent of lipid digestion differed depending on the W/O volume and lipase concentration, and the amount of dye released was not dependent on the W/O content or lipase concentration. The concentration of emulsifiers did not affect the extent of digestion. The information obtained in this study will be useful for design of W/O/W emulsion formulations with controlled release profiles and lipid digestion.

Influence of Maltodextrin Addition on the Freeze-dry Stability of β- Lactoglobulin-based Emulsions with Controlled Electrostatic and/or Steric Interactions

문세훈,David Julian McClements,서정희 한국식품과학회 2011 Food Science and Biotechnology Vol.20 No.4

Three types of emulsions (β-Lg-, β-Lg-pectin-,and β-Lg-ι-carrageenan-coated emulsions) with controlled electrostatic and/or steric interactions were prepared, and then examined for their freeze-dry stability in the absence or presence of 6% maltodextrin (MD). In the absence of MD, all emulsions were highly unstable to freeze-drying,nevertheless, the β-Lg-pectin-coated emulsions (d_32=5.37,d_43=35.11 μm) that were stabilized mostly by steric repulsion showed better stability than the other 2 emulsions (no dried power was obtained). The freeze-dry instability of all emulsions was improved with MD addition,particularly in the β-Lg- (d_43=1.10 μm) and β-Lg-ι-carrageenan-coated emulsions (d_43=0.58 μm) that were stabilized by electrostatic repulsive force. In the presence of MD, the β-Lg-ι-carrageenan-coated emulsions showed the highest stability to freeze-drying, which was attributed to the cooperative impact of steric and electrostatic repulsion. This study implicates that the major mechanism for stabilizing emulsions against freeze-drying could be different depending on the absence or presence of MD.

아두이노 메가 기반의 스마트 옷장

문세훈,이주현,이지민,박건희,한영오,Mun, Se-Hun,Lee, Ju-Hyon,Lee, Ji-Min,Park, Gun-Hee,Han, Young-Oh 한국전자통신학회 2022 한국전자통신학회 논문지 Vol.17 No.5

Modern people have many kinds of clothes for individuals, and not just for storing clothes, but also for managing the condition of the closet, and users of smart closets created smart closets that provide daily convenience and optimal closet conditions, suggesting the possibility of developing smart furniture for various environments. In this developed system, smart closet is controlled using app inventor and touch LCD through bluetooth wireless communication, based on Arduino MEGA and user's clothes is recommended depending on the weather. In addition, this smart closet is designed with real-time weather status checking and easy ventilation function. It was implemented through the Arduino and app inventor program so that the weather can be printed on the LCD screen and the user's suitable clothes can be recommended to the application.

펙틴과 알긴산소듐을 첨가하여 제조한 제인 나노입자의 안정성에 영향을 주는 요인

문세훈 한국식품조리과학회 2018 한국식품조리과학회지 Vol.34 No.2

Purpose: Zein, an alcohol-soluble maize protein, was dissolved in 60-90% aqueous ethanol before dispersion into water to precipitate zein as nanoparticles, which can be used to encapsulate various fat-soluble compounds. The purpose of this study was to examine the conditions under which stable zein-polysaccharide nanoparticles can be produced and to elucidate the factors affecting the stability of zein-polysaccharide nanoparticles. Methods: Stability to pH change of formed zein nanoparticles, zein-soduim alginate and zein-pectin nanoparticles were examined by measuring the particle size and zeta-potential value. Results: Prepared zein nanoparticles had a diameter of about 110 nm, which increased to 170 nm and 300 nm with addition of sodium alginate and pectin, respectively. The concentrations of sodium alginate and pectin required to saturate the surface of 0.2% zein nanoparticles were 0.01 and 0.02%, respectively. Zein nanoparticles were stable to aggregation at pHs 2 and 3 but aggregated at pHs 4, 5, 6, and 7. On the other hand, zein-sodium alginate nanoparticles were stable at pHs 4 and 5 to aggregation. The zein-pectin nanoparticles were stable to aggregation at all pHs (pHs 2-7). However, they remained stable after 1 week of storage at pHs 4-7. Conclusion: The instability of zein nanoparticles at pHs 4-7 to aggregation was improved by addition of sodium alginate and pectin, and pectin was more effective than sodium alginate. The zein-polysaccharide nanoparticles prepared in this study have potential to be used as delivery systems for fat-soluble molecules in food formulations.

베타-카로텐 탑재 하이드로 젤 농도와 저작에 따른 지방소화율과 생체접근율의 변화

문세훈,김용노,Mun, Saehun,Kim, Yong-Ro 한국식품조리과학회 2017 한국식품조리과학회지 Vol.33 No.2

Purpose: This study was conducted to examine the effects of the starch concentration of filled hydrogel and the addition of ${\alpha}-amylase$ and simulated mastication processing in an oral phase on lipid digestion and ${\beta}-carotene$ bioaccessibility of filled hydrogels. Methods: Lipid digestion and ${\beta}-carotene$ bioaccessibility of the filled hydrogels were measured after the samples were passed through an in vitro gastrointestinal tract model consisting of oral, gastric, and small intestinal phases. Results: The initial rate and final extent of lipid digestion were higher in the filled hydrogels than in the emulsion when the filled hydrogels were treated in an oral phase without simulated mastication processing and addition of ${\alpha}-amylase$, regardless of starch concentration. However, when the filled hydrogels were minced using mortar and pestle for 2 min and were exposed to ${\alpha}-amylase$, the filled hydrogel fabricated with 5% starch showed the lowest lipid digestion rate and extent compared to the emulsion and other filled hydrogels. Bioaccessibility of ${\beta}-carotene$ was higher in the filled hydrogels than in the emulsion, regardless of the digestion method performed in an oral phase and starch concentration. However, there were appreciable differences in bioaccessibility of the filled hydrogels depending on whether or not simulated mastication and addition of ${\alpha}-amylase$ were employed. Conclusion: These results suggested that the rheological properties of initial filled hydrogels and simulated mastication processing in an oral phase plays an important role in determining the lipid digestion and ${\beta}-carotene$ bioacccessibility entrapped within filled hydrogels.