백강잠으로부터 분리한 항균물질의 항생제 내성균에 대한 효과

이현우,엄정선,고미경,김미성,은재순,전훈,임재윤,Lee, Hyeon-Woo,Um, Jeong-Sun,Ko, Mi-Kyung,Kim, Mi-Kyung,Eun, Jae-Soon,Jeon, Hoon,Leem, Jae-Yoon 대한약학회 2007 약학회지 Vol.51 No.4

Bombycis corpus, a batryticated silkworm and white-stiff silkworm, is an oriental drug consisting of the dried larva of silkworm, dead and stiffened due to the infection of Beauveria. An peptidyl antimicrobial molecule was purified from B. corpus by reverse phase-column chromatography and HPLC. Its molecular weight was determined to be 2295.45 by using matrix-assisted laser desorption ionization-time of flight (MALDI-TOF) mass spectrometry. Its antimicrobial activity was diminished by trypsin digestion. It exhibited a broad antimicrobial spectrum against not only Gram-negative, but also Gram- positive bacteria. Furthermore, it was found to have an antimicrobial activity against vancomycin-resistant enterococci (VRE), methicillin-resistant S. arureus (MRSA), and vancomycin-intermediate resistant S. arureus (VISA). It may be a useful molecule for a new antibiotic development, especially against antibiotic resistant microbe. This substance may play a role in the defense system of this animal against Beauveria bassiana. This is the first report of a peptidyl antimicrobial substance from B. corpus.

우즈베키스탄 고려인 제조 장류의 품질특성

서보영,엄정선,송진,백성열,김재현,박신영,최혜선 한국식품저장유통학회 2015 한국식품저장유통학회지 Vol.22 No.3

Many Koreans, who are resident in Uzbekistan and Central Asia, are still avid fans of the Korean traditional soybean paste. No research study has been conducted on the Korean-Uzbekistanis soybean paste. The purpose of this study was to investigate the quality characteristics of the Korean-Uzbekistanis fermented soybean paste. Nine kinds of soybean pastes prepared by Korean-Uzbekistanis were collected, and their physiochemical properties (protease activity, amylase activity, amino type nitrogen content, reducing-sugar contents, and aerobic bacterial count) have been analyzed. The Korean-Uzbekistanis’ fermented soybean paste (KU-SP) showed higher protease activity than the Korean fermented soybean paste (K-SP). The protease activities of KU-SP B, D, and H were 832, 807 and 630 unit/g, respectively, which were significantly different from others. In addition, the content of amino-type nitrogen in KU-SP B, D, and H were 777 mg%, 686 mg%, and 705 mg%, respectively. In the meanwhile, α-amylase activities showed wide ranges starting from 10.82 to 47.98 unit/g. The KU-SP values, except for the KU-SP C, have shown higher activities than the K-SP. The reduced sugar content and totoal aerobic bacteria number were within the range of 0.55~3.43%/g and 7.24~8.79 log CFU/g, respectively. Finally, this research provided the basic data and information for the quality characteristics of commercial soybean paste prepared by the Korean-Uzbekistanis. These basic data can be useful for understanding the Korean food culture in Central Asia.

제천지역의 향토음식에 관한 인지도 및 기호도 조사

민성희,엄정선,오인경,Min Sung-Hee,Um Jeong-Sun,Oh Inn-Gyung 동아시아식생활학회 2005 동아시아식생활학회지 Vol.15 No.5

The purpose of this study was to have a proper understanding and a concern about native local food in Jecheon area. The data was obtained by use of questionnaires to residents in Jecheon and statistical analysis was performed The results were as follows: 1. Deodeokgui got the highest score in perception, preference, and possibility of development as a native local food in Jecheon. 2. Hyangeobaeksuk and Memiljeonbyung are significantly different in perception by gender. Perception scores of native local food were not significantly different by increase of age and resident period The perception scores of Dotorichaemuk and Minmulbibimhoe by nuclear family member were significantly high compared with that by extended family members. The perception score of Deodeokgui increased as the monthly income increased 3. Female subjects liked Gondeurebap and Memiljeonbyung whereas male ones liked Hyangeobaeksuk and Minmulbibimhoe. Preferences of Torimyun, Dotorichaemuk, Kongtang, Hyangeobaeksuk, Chikyori, Gobonju Seungumchotteok were increased as the age increased 4. According to this study, modernization was required for development of native local food.

전통 장류 유래 유산균을 이용한 콩 발효물의 품질특성

이선영,서보영,엄정선,최혜선 한국식품저장유통학회 2017 한국식품저장유통학회지 Vol.24 No.2

This study evaluated quality characteristics of soybean fermented by selected lactic acid bacteria, which were the enzyme strains with high antimicrobial activities isolated from traditionally prepared soybean paste. We determined total aerobic and lactic acid bacteria counts, protease and amylase activities, reducing sugar and amino-type nitrogen contents, and the amounts of amino acids, organic acids, and aroma-compounds. The total aerobic bacteria counts in soybean fermented with strain I13 (7.75×109 CFU/mL) were the highest among all the strains analyzed. Lactic acid bacteria numbers were 2.85×109 to 4.35×109 CFU/mL in soybean fermented with isolates. Amylase and protease activities of the JSB22 sample were the highest among all sample. Reducing sugar and amino-type nitrogen contents of soybean fermented with JSB22 (1.23%, 94.52 mg%) were highest. Total amino acid content of the samples was 15.88-17.62%, and glutamic acid, aspartic acid, leucine, lysine, and arginine were the major amino acids. Lactic acid (0.82-3.65 g/100 g), oxalic acid (22.74-63.57 mg/100 g), and fumaric acid (2.88-6.33 mg/100 g) were predominant organic acids. A total of 39 volatile aroma-compounds were identified, including 2 esters, 5 ketones, 7 alcohols, 14 hydrocarbons, 2 heterocyclic compounds, 4 acids, and 5 miscellaneous compounds. These results represent useful information for the development of a starter (single or complex) and will be used for production of functional fermented soybean foods.

장류용 주요 콩품종 및 Bacillus subtilis HJ18-9 균주에 따른 청국장의 품질특성 변화

길나영,송 진,엄정선,박신영,최혜선 한국식품저장유통학회 2016 한국식품저장유통학회지 Vol.23 No.6

The purpose of this study was to investigate changes in the amino acid content and physicochemical properties of Cheonggukjang prepared by using various soybean cultivars (Daewon, Deapung, Seadanbeak, and Taekwang) and a functional microorganism (Bacillus subtilis HJ18-9). These soybeans were conventional Cheonggukjang (control) and Cheonggukjang fermented with Bacillus subtilis HJ18-9 (treated). The moisture contents of steamed, control, and treated soybean were 62.45~67.12%, 63.28~67.14%, and 64.50~66.87%; amino-type nitrogen contents were 6.53~24.25 mg%, 27.63~122.09 mg%, and 37.29~133.48 mg%; and ammonia-type nitrogen contents were 26.92~47.95 mg%, 45.45~156.36 mg%, and 28.02~121.13 mg%, respectively. The umami taste associated with several amino acids (aspartic acid and glutamic acid) in Cheonggukjang was lower than that for steamed soybeans, while the bitter taste from amino acids (methionine, valine, isoleucine, leucine, and phenylalanine) was higher than that for steamed soybeans. The result of sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis showed that the molecular weight of steamed soybeans was less than 100 kDa, while control and treated groups showed low molecular weights below 34 kDa, confirming their protein hydrolysis to small molecular weight. These results are information for developing functional fermented soybean paste and diversification using soybean cultivars.

전통장류 유래 Bacillus sp.를 이용한 콩 발효물의 품질 특성

이선영(Sun Young Lee),엄정선(Jeong Seon Eom),최혜선(Hye Sun Choi) 한국식품영양과학회 2014 한국식품영양과학회지 Vol.43 No.5

전통 장류 유래 효소 활성 및 항균 활성 우수 Bacillus sp.를 스타터로 한 콩 발효물의 품질 특성을 분석하였다. 총균수는 HJ5-2를 접종한 시료가 3.00×109 CFU/mL로 가장 높았으며, 유산균은 스타터 첨가 콩 발효물에서 2.50×102~7.30×104 CFU/mL를 나타나는 것으로 보아 접종된 균주가 우점종이 된 것을 확인하였다. α-Amylase 활성은 RD7-7(20.82 unit/mL)과 HJ18-4(18.45 unit/mL), protease 활성은 RD7-7(647.92 unit/mL)을 접종한 콩 발효물이 높은 활성을 나타내었다. 환원당 함량은 HJ18-4(2.35%), 아미노태 질소 함량은 RD7-7(227.96 mg%) 접종 콩 발효물에서 높은 함량을 나타내었다. 아미노산 함량은 glutamic acid, aspartic acid, leucine, lysine, arginine 순으로 검출되었다. 유기산은 oxalic acid(36.51~63.57 mg/100 g)가 모든 실험군에서 검출되었으며, succinic acid(600.15~429.49 mg/100 g)는 control과 RD7-7 접종 콩 발효물에서 검출되었다. 향기 성분을 분석한 결과 총 28종(esters 3종, ketones 6종, aldehydes 2종, alcohols 4종, hydrocarbons 2종, pyrazines 2종, acids 4종, 기타 4종)이 검출되었으며, RD7-7과 HJ18-4를 접종한 콩 발효물에서 23종의 향기 성분이 검출되었다. 본 연구는 고품질 장류용 스타터 개발을 위한 단일균 접종 콩 적용 시험으로 향후 혼합배양 스타터개발 및 기능성 콩 발효소재 개발을 위한 기초자료로 제시하고자 한다. This study evaluated the quality characteristics of soybean fermented with several Bacillus sp., which were selected based on their high enzymatic and antimicrobial activities. Total aerobic bacterial counts of fermented soybeans with HJ5-2 (3.00×109 CFU/mL) were the highest among all strains. Lactic acid bacteria numbered 2.50×102~7.30×104 CFU/mL in soybeans fermented with isolates. Amylase and protease activities of the RD7-7 sample were the highest among all strains. Reducing sugar and amino-type nitrogen contents of fermented soybeans with HJ18-4 (2.35%) and RD7-7 (227.96 mg%) were the highest. Total amino acid contents of the samples were 16.62~18.38%, and glutamic acid, aspartic acid, leucine, lysine, arginine were major amino acids. Oxalic acid (36.51~63.57 mg/100 g) and succinic acid (429.49~600.15 mg/100 g) were the predominant organic acid. These results provide useful information for development starter (single and complex) as well as for the production of high quality fermented soybean foods.

전통장류유래 Bacillus spp.의 프로바이오틱스 활성과 청국장 발효 특성

류명선,양희종,김진원,정수지,정성엽,엄정선,정도연 한국식품저장유통학회 2017 한국식품저장유통학회지 Vol.24 No.8

In this study, we tried to screen the Bacillus strain having safety probability by isolation of strains from traditional fermented food, measurement of probiotic properties, and the fermentative characteristics of Cheonggukjang. We isolated 400 Bacillus-like isolates from traditional fermented foods. Selected strains examined on the prevalent characteristic such as extracellular enzyme and antibacterial activities, and their safety probability was confirmed by biogenic amine productivity, hemolytic, and harmful substances and enzyme productivity. We selected the 5 strains by analysis of biogenic amine, antibacterial and B. cereus toxic associated gene. Five selected strains were examined on cell surface hydrophobicity, and bile and acid tolerance, and we selected the SRCM100730 as the final strain. SRCM100730 was confirmed B. amyloliquefaciens by 16S rRNA sequencing, and named the B. amyloloquefaciens SRCM100730 (KCCM11966P). Finally, we manufactured Cheonggukjang using SRCM100730 for confirmation of fermentation properties. Manufactured Cheonggukjang did not contain B. cereus, and showed that γ-PGA and extracellular enzyme activities were superior to commercial Chunggukjang. Amino nitrogen content was 544.02 mg% and 26 free amino acid were detected, and the bitterness-related amino acid content was lower than commercial Cheonggukjang. Especially, the amount of GABA was 3 fold higher than commercial Cheonggukjang. These results suggest that SRCM100730 have high availability in commercial probiotics market and fermented food industry.

일부 치위생(학)과 학생들의 현장임상실습 만족도의 영향을 미치는 요인

심선주(Seon-Ju Sim),백하영(Ha-Oung Baek),엄정선(Jung-Sun Um),정하얀(Ha-Yan Jung),지혜미(Hey Mi Ji),황시내(Si-Nae Hwang),한지혜(Ji-Hey Han) 대한치과의료관리학회 2017 대한치과의료관리학회지 Vol.5 No.1