뇌량주위동맥 외상성 뇌동맥류 2례 : 증례 보고 A Case Report

장헌상,김성호,김윤 대한신경외과학회 1991 Journal of Korean neurosurgical society Vol.20 No.6

Two patients with traumatic aneurysm were children below 10 years and the aneurysmal sac located at the peripheral branch of the anterior cerebral artey. One of the traumatic aneurysm had been found by rupture of aneurysmal sac during medical treatment under the impression of traumatic cerebral hemorrhage. The other had been found during disabiliy evaluation with unruptured status. In the latter case, traumatic aneurysm was suspected by the small sized enhancing lesion below the falx cerebri in Brain CT scan and confirmed by transfemoral carotid angiography. We clipped neck of these traumatic aneurysm successfully. So, we report these two cases of traumatic aneurysms with review of the literatures.

신경외과 영역에서의 접착성 지혈제가 주변뇌조직에 미치는 영향에 대한 실험적 연구

장헌상,김관태,송시헌,김성호,김윤 대한신경외과학회 1991 Journal of Korean neurosurgical society Vol.20 No.10-11

In a series of 20 young rats, three cortical lesions were made in each hemisphere. Two of these lesions were filled with avitene and gelfoam, while the third was left empty as a control. The animals were killed successively on weeks 1, 2, 4 and 8 after the operation. The results were as follows : 1) Although there was no difference in the type of tissue reactions, avitene was more rapid and profound than gelfoam in the process and degree of inflammatory reaction at the same periods. 2) Avitene biodegradaded more rapidly than gelfoam. 3) The extent of fibrosis and adhesion to the surrounding brain tissues were not grossly different between these two agents but more profound histopathologically in avitene at the same periods. With these results, we could conclude that the avitene was superior to the gelfoam as the hemostatic agent in neurosurgical area.

추출온도에 따른 옻나무 부위별 추출물의 이화학적 특성

장귀영, 윤건묵, 정헌상 忠北大學校 農業科學硏究所 2016 農業科學硏究 Vol.32 No.1

This study was performed to investigate the physicochemical characteristics of different parts�ﾠ�ﾠ of Rhus verniciflua extracts with extraction temperatures. As increasing temperatures, total solid contents of bark and xylem were increased from 3.29% and 1.69% to 14.66% and 17.87%, respectively. Glucose and fructose of free sugars were detected in bark and xylem extracts, and free sugar are almost exist in the glucose. In xylem extract, glucose was significantly increased with increasing temperature, and those contents of bark and xylem extracts at 160oC were 0.26 and 0.36%, respectively. As increasing temperatures, pH was decreased, and total acidity was increased in all samples. Browning index and 5-HMF content were significantly increased with an increasing temperature, and 5-HMF was detected only at above 100oC. Significant correlation were observed among extraction temperature, total solid content, glucose content, pH, total acidity, browning index, and 5-HMF content.

추출조건에 따른 보리 수용성 β-glucan의 in vitro 결합력 변화

이상훈, 장귀영, 박혜진, 김민영, 이연리, 김기종, 이미자, 정헌상 충북대학교 농업과학기술연구소 2013 農業科學硏究 Vol.29 No.3

본문참고

제조방법에 따른 고구마 잎차의 품질특성

Li Meishan, 장귀영, 이상훈, 김성태, 이지현, 황세구, 신현만, 김홍식, 정헌상 忠北大學校 農業科學硏究所 2014 農業科學硏究 Vol.30 No.2

This study was carried out to investigate the quality of sweet potato leaves tea by different manufacturing process as the hot-air dried tea (DT), the pan-fired tea (PT), the pan-fired tea after steaming (SPT) and the pan-fried tea after boiling (BPT). The highest total phenolics and flavonoid content of the leaves tea were 27.21 and 5.60 mg/g at DT, respectively, and the lowest in the BPT were 11.72 and 2.21 mg/g, respectively. In ABTS radical scavenging activity of different manufacturing processed tea ranged from 2.50~3.70 mg AA eq/g, and were the highest for DT (p<0.05), followed by PT were 3.09 mg AA eq/g (p>0.05). The content of tannin was the higher in the DT (4.64 mg/g) than in the others, and the lowest in the BPT (2.87 mg/g). Although b-values of PT (4.33) was lower than in the others, the L-value and a-value in PT were highest. In a sensory evaluation of the SPT was estimated to the most excellent in the sensory evaluation of leaves tea

Ginsenoside Rg1 전환에 대한 에탄올 농도와 유기산의 영향

장귀영(Gwi Yeong Jang),김민영(Min Young Kim),이윤정(Yoon Jeong Lee),이상훈(Sang Hoon Lee),황인국(In Guk Hwang),최재훈(Jehun Choi),신유수(Yu Su Shin),이준수(Junsoo Lee),정헌상(Heon Sang Jeong) 한국식품영양과학회 2018 한국식품영양과학회지 Vol.47 No.8

본 연구에서는 유기산과 에탄올 농도가 인삼의 주요 사포닌인 ginsenoside Rg1의 전환에 미치는 영향을 확인하기 위하여, ginsenoside Rg1 용액에 유기산(citric acid, malic acid 및 succinic acid)과 에탄올 농도를 달리하여 130°C에서 가열 후 Rg1의 변화를 확인하였다. Ginsenoside Rg1은 증류수 조건에서는 130°C에서도 매우 안정하였으며, 유기산이 존재하는 조건에서는 minor ginsenoside로 쉽게 전환되었다. Rg1으로부터 가수분해 반응으로 C-20에 결합한 glucose가 이탈한 Rh1(S) 및 Rh1(R)이 생성되고 가수분해 된 ginsenoside로부터 탈수반응으로 C-20의 OH기가 이탈한 Rk3와 Rh4가 생성되었으며, ginsenoside Rg1의 전환반응은 유기산의 종류와 농도 및 에탄올 농도에 의존적이었다. 또한, Rg1과 Rg1으로부터 생성되는 ginsenoside, 유기산, 에탄올 및 가열시간 간에 유의적인 상관관계를 나타내었다. 이러한 결과는 인삼의 추출용매로서 흔히 사용되는 에탄올이 가열과정에서 ginsenoside의 전환에 많은 영향을 미칠 있으며, 에탄올 농도의 조절이 인삼가공품의 품질지표성분인 ginsenoside 조성을 조절하는 데 활용될 수 있을 것으로 판단된다. This study was performed to determine the influence of ethanol concentration and organic acids on conversion of ginsenoside Rg1 under heating. Ginsenoside Rg1 solution was treated with various ethanol concentrations (0∼50%) and organic acids (0∼3 mM of citric acid, malic acid, and succinic acid) at 130°C, then analyzed using a HPLC-UVD. The ginsenoside Rg1 was highly stable at 130°C in distilled water, whereas Rg1 was readily converted to minor ginsenosides, including Rh1(S), Rh1(R), Rk3, and Rh4 in distilled water with organic acids. The conversion ratio of ginsenosides increased with increasing acid concentration and heating time, whereas it decreased when ethanol concentration increased. The conversion level of Rg1 differed according to types of organic acids. The independent variables (heating time, organic acid, and ethanol concentration) were significantly correlated with ginsenoside conversion (P<0.001). Taken together, these results indicate that the ginsenoside conversion level differed according to ethanol concentration under the same conditions. Therefore, ethanol could be used as a regulator for the conversion of ginsenosides during ginseng extraction and processing.

연구논문 : 품종별 고구마 칩의 제조 조건 최적화 및 최적 품종 선정

장귀영 ( Gwi Yeong Jang ),( Mei Shan Li ),이상훈 ( Sang Hoon Lee ),우관식 ( Koan Sik Woo ),신현만 ( Hyun Man Sin ),김홍식 ( Hong Sig Kim ),이준수 ( Jun Soo Lee ),정헌상 ( Heon Sang Jeong ) 한국식품영양학회 2013 韓國食品營養學會誌 Vol.26 No.3

고구마 칩의 최적 제조 조건 확립과 적합품종을 선정하기 위하여 신자미, 주황미 및 하얀미를 시료로 세절 두께(1~3mm), 침지 당액 농도(15~30%), 데치기 시간(15~60 sec), 굽기온도(110~140℃) 및 굽기 시간(23~31 min)을 달리하여 칩을 제조하고, 각 조건별 관능평가와 파괴강도를 측정하였다. 품종 별 최적 제조 조건은 신자미는 각각 1mm, 20%, 45 sec, 130℃ 및 29min이었고, 하얀미는 1mm, 25%, 30 sec, 130℃ 및 27 min이었다. 칩 제조 후 유리당 함량은 증가하였으며, maltose는 원료에서 검출되지 않았으나, 칩에서 3.85~13.50% 범위에서 증가하였고, sucrose 함량은 10.31~20.67% 범위에서 25.24~34.06% 범위로 칩 제조 시 증가하였다. 칩의 관능특성에 영향을 미치는 요인은 fructose, maltose, sucrose 함량, b-value 및 failure stress로 나타났다. 이러한 결과는 칩의 제조 시 적합한 품종의 선택과 품종에 따른 최적 제조 조건의 설정이 필요할 것으로 판단되며, 주황미가 칩의 제조에 가장 적합한 것으로 판단된다. This study was performed to optimize the processing conditions and to select the optimum species for colored sweet potato chips (Shinjami, Juhwangmi and Hayanmi varieties) baked by far-infrared radiation. Sweet potato chips were prepared by different slicing thickness (1~3 ㎜), concentration of sucrose solution for soaking (15~30%), blanching time (15~60 sec), baking temperature (110~140℃) and baking time (23~31 min) through sensory evaluation and failure stress measurement. Optimal processing condition of sweet potato chips using Shinjami was determined to 1 ㎜, 20%, 45 sec, 120℃ and 31 min, and those using Juhwangmi was determined as 1 ㎜, 25%, 45 sec, 130℃ and 29 min. Sweet potato chips using Hayanmi was determined as 1 ㎜, 20%, 45 sec, 120℃ and 31 min, respectively. Free sugar content of sweet potato chips was higher in chips than in raw materials. In the sensory evaluation, appearance, sweet taste, hardness, and overall acceptance were higher in Juhwangmi than in the Shinjami and Hayanmi varieties. Overall acceptance, sugar content, b-value and failure stress were highly correlated among factors affecting the sensory characteristics (p<0.01). From the results of this study, Juhwangmi variety was selected for production of sweet potato chips.

원적외선으로 구운 군고구마의 품종별 냉·해동 후 품질 특성

장귀영(Gwi Yeong Jang),Li Meishan,이상훈(Sang Hoon Lee),우관식(Koan Sik Woo),신현만(Hyun Man Sin),김홍식(Hong Sig Kim),이준수(Junsoo Lee),정헌상(Heon Sang Jeong) 한국식품영양과학회 2013 한국식품영양과학회지 Vol.42 No.3

신율미, 연황미 및 연미를 사용하여 원적외선 오븐으로 제조한 냉동 군고구마의 품질 특성을 연구하였다. 군고구마의 제조는 원적외선 오븐을 사용하여 250℃에서 40분 동안 굽기를 실시하였으며, 냉동 군고구마는 군고구마를 -18℃에서 30일간 냉동 후 microwave oven을 사용하여 3분간 해동하였다. 원료고구마의 일반성분은 수분 함량을 제외한 조지방 및 조단백질 함량이 신율미 및 연미보다 연황미에서 높았다. 세 품종 모두 굽기에 따라 총당, 환원당, sucrose 및 maltose 함량이 증가하였다. 명도 및 적색도, 황색도는 굽기 및 냉해동에 따라 감소하였으며, β-carotene 함량 또한 굽기 및 냉해동에 의해 감소하였다. 군고구마의 냉해동에 따른 조직감은 신율미와 연황미에서 견고성, 검성 및 응집성이 감소하였다. 관능검사 결과 신율미가 외관, 풍미, 감미 및 전반적 기호도에서 가장 높은 선호도를 보여 냉동 군고구마의 제조에 가장 적합한 품종은 신율미로 판단되었다. We investigated the quality characteristics of sweet potatoes [Shinyulmi (SM), Yeonhwangmi (HM) and Yunmi (YM) variety] baked and subsequently freeze thawed. Baking was performed with a far infrared radiation oven at 250oC for 40 minutes. Baked sweet potatoes were frozen at -18℃ for 30 days, and thawed by a microwave oven for 3 minutes. The crude fat and protein content of HM were higher than the SM and YM varieties. Total sugar, reducing sugar, and free sugar content were increased after baking. Lightness, redness, and yellowness, as well as content of β-carotene, decreased after baking and freeze-thawing. Hardness, gumminess, and cohesiveness decreased during thawing after freezing, except for the YM variety. In a sensory evaluation, appearance, flavor, sweetness and overall acceptance were higher from baking and freeze-thawing the SM variety, instead of the HM and YM variety. From the results, the SM variety is preferred for the production of baked sweet potatoes.

품종별 지황 추출물의 항산화 및 항노화 효과

장귀영,박찬흠,정헌상,신유수,김동휘,최재훈 한국약용작물학회 2018 한국약용작물학술대회 발표집 Vol.2018 No.05

Background : Rehmannia glutinosa root (R. root) has been used as traditional medicine, and is important resource for natural medicines and functional foods. In Korea, various varieties of Rehmannia glutinosa have been developed, and these have various characteristics depending on the variety. Therefore, this study was performed to compare the antioxidant and anti-aging activities of R. root extracts with various varieties (Jihwang 1ho, Goryeo, Daegyeong, Gogang, Togang, Dagang, Wongang, Yeongang, Hwanggang, and Segang). Methods and Results : R. roots were extracted by reflux extraction method with 70% ethanol-water solution at 40℃, and their extracts were used for total phenolic contents, antioxidant and anti-aging activities. The total phenolic content, ABTS and DPPH radical scavenging activities were highest in Yeongang, and these values were 11.50 ㎎/g, 9.37 ㎍/g TEAC, and 7.13 ㎍/g TEAC, respectively. However, the anti-aging activity on human dermal fibroblast cells treated with doxorubicin was higher in Segang, Dagang, and Goryeo than other varieties, and their senescence ratios were measured at 50.66, 57.16, and 61.36% when treated at 200 ㎍/㎖, respectively. The total phenolic content and DPPH radical scavenging activity were negatively correlated with anti-aging activity. Conclusion : These results indicated that the antioxidant and anti-aging activities of R. root extracts were differed according to variety of Rehmannia glutinosa, and positive correlation between anti-oxidant activities and anti-aging activity was not shown.

식품 및 환경, 기타 계육에 오염된 Campylobacter 균의 불활성화 평가

장금일 ( Keum Il Jang ),정헌상 ( Heon Sang Jeong ),김정호 ( Chung Ho Kim ),김광엽 ( Kwang Yup Kim ) 한국미생물생명공학회 2005 한국미생물·생명공학회지 Vol.33 No.4