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홍경천 추출물이 Streptozotocin으로 유도된 당뇨쥐에 미치는 영향
최형택,최승필,김수현,함영안,이득식,함승시,Choi Hyung-Taek,Cui Cheng-Bi,Kim Soo-Hyun,Ham Young-An,Lee Deuk-Sik,Ham Seung-Shi 동아시아식생활학회 2005 동아시아식생활학회지 Vol.15 No.2
The present study was undertaken to evaluate the effect of Rhodiola sachalinensis root ethanol extract (RS), on the body weight, organ weight, plasma glucose and plasma lipid in diabetic rats caused by streptozotocin (STZ). The body weight decreased more slowly in the RS group than in the diabetic, and the food intake increased significantly in all diabetic groups. The food efficiency was very low in all diabetic groups, but increased significantly in the RS groups than diabetic control (p<0.05). In comparing the weight of organ, the weight of liver and kidney were increased in all diabetic groups than in the control, and decreased slightly in RS groups. The weight of heart and spleen were not different among all test groups. The glucose in serum was decreased significantly in the RS groups fed the RS for 4 weeks, compared to the diabetic control (p<0.05). Total cholesterol, triglyceride and atherogenic index (AI) in serum were significantly higher in diabetic control, compared to the normal (p<0.05), and decreased $16.7\%,\;18.3\%\;and\;45.0\%$, respectively, in the RS fed $300\;\cal{mg/kg}$ of RS. HDL-cholesterol was increased slightly more in the $RS-300\;\cal{mg/kg}$, compared to diabetic control. These findings suggest that RS treatment has protective effect in diabetes.
최형택 기전여자대학 2000 論文集 Vol.20 No.-
Increase water to rice ratio results in increase of water contents of cooked rice. Taste of cooked rice was best at 160 v/w% water to rice ratio. Changes of total water content was not noted during storage times and storage temperatures
최형택,이성갑,손종연 한국식품영양학회 2001 韓國食品營養學會誌 Vol.14 No.2
Immunoregulative action of 70% ethyl alcohol fraction of Cervus nippon was investigated in vitro. The fraction enhanced the proliferation of thymocytes and the population of CD4^+CD8^- single-positive. cells in thymocytes. CN-E enhanced [Ca^2+]_i, the production of TNF-α and IL-1β, and phagocytosis in peritoneal macrophages. The fraction did not induce the proliferation of splenocytes and DNA fragmentation in thymocytes. These results indicate that 70% ethyl alcohol fraction of Cervus nippon regulates immunological action by stimulating murine thymocytes and macrophages.
최형택,김인규 기전여자대학 1992 論文集 Vol.12 No.-
배양액이나 발효원료중의 무기인을 Jukka method에 의해서 간단히 정량할 수 있으며 표준곡선에서 직선성이 성립하는 PO^(-3)₄농도는 최소 1×10⁴nM, 최대 1×10^(5)nM이었다. 발효원료중 무기인을 가장 많이 함유한 원료는 CSL(1%내외)이었고 SBF, proflo는 0.14%, PNM은 0.13%이었고, RBO는 0.006%로 무기인이 거의 검출되지 않았다. TC 전배양의 경우 무기인은 균제중식 말기에 소비가 급격히 증가하는데 비해 DMCT 전배양에서는 초기에 대부분의 무기인을 소비하는 것으로 나타났다. DMCT 본배양에서도 전배양과 같은 무기인 소비경향을 나타내었다. The simple determination of the orthophosphate concentration was set up. This method showed that the maximum & minimum concentration of PO4^(-3) was 5X10^(5) and 1X10⁴nM, respectively. The orthophosphate concentration of CSL, SBF, proflo, PNM and RBO was 1%, 0.14%, 0.14%, 0.13% and 0.006%, respectively. According to this method, the consumption rate was increased rapidly at the late stage of growth in the preculture of TC, but in case of DMCT most orthophosphate was used up at the early stage of growth. In main culture of DMCT, the consumption pattern of orthophosphate was like that of the preculture of DMCT.
탈지 및 지방산 첨가가 쌀전분 겔의 텍스쳐에 특성에 미치는 영향
최형택,최동원 기전여자대학 1991 論文集 Vol.11 No.-
Effects of defatting and reincorporation with fatty acid on the textural characteristics of rice starch gel were investigated. Hardness of cooked rice starch gel was increased by defatting during storage periods. Among the textural parameters, hardness showed significant differences. Retrogradation rate of defatted rice starch gel was faster than other starch gels.
마늘과 대두배아 발효물로 구성된 복합 식품소재가 고지방 식이를 섭취한 흰쥐의 혈중 지질 성분에 미치는 영향
최형택(Hyung-Taek Choi),김의수(Eui-Su Kim),함승시(Seung-Shi Ham),박승용(Seung-Yong Park),정하열(Ha-Yull Chung) 한국식품과학회 2008 한국식품과학회지 Vol.40 No.2
마늘과 대두배아의 발효물을 반응시켜 allithiamine의 함량이 기존의 마늘에 비해 6배 증가한 바이오갈릭을 제조하였다. 바이오갈릭이 고지방 식이에 의해 유발되는 과체중 및 고지혈증에 미치는 영향을 조사하기 위하여 고지방에 1%의 바이오 갈릭이 포함된 식이를 제조하고 이를 흰쥐에 8주간 공급하였다. 바이오갈릭은 흰쥐의 식이 섭취량에는 영향을 끼치지 않았으나 체중의 증가 정도를 유의적으로 억제하였다. 또한 혈중 총콜레스테롤 및 중성지방의 수준을 저하시켰으며, HDL-콜레스테롤의 수준을 증가시키는 효과를 나타내었다. 이와 같이 바이오갈릭에는 동맥경화지수를 감소시키는 생리활성이 있는 것을 알 수 있었으며 향후 혈행개선 효과를 갖는 건강 지향적 식품소재로서의 사용에 대한 가능성이 있음을 확인할 수 있었다. Garlic that has been reacted with fermented soybean hypocotyl, termed Bio-Garlic, contains 6 times more allithiamine than garlic alone, and it was prepared as a complex food ingredient. To examine the effects of Bio-Garlic on obesity and hyperlipidemia, rats were fed a high-fat diet for 8 weeks. Bio-Garlic arrested increases in body weight without affecting feed intake in the rats. The Bio-Garlic also lowered serum levels of total cholesterol and triglycerides, while increased serum HDL-cholesterol levels. The atherogenic index of the Bio-Garlic treated group decreased, suggesting that Bio-Garlic has the potential to be marketed as a functional health food ingredient with beneficial effects on the circulatory system.
대두 Arabinogalactan으로부터 갈락토올리고당의 생산과 그 특성에 관한 연구
신해헌,최형택,최동원 한국식품영양학회 1997 韓國食品營養學會誌 Vol.10 No.4
대두 및 두유박의 주요 다당류인 대두 arabinogalactan(SAG)을 이용하여 갈락토올리고당을 생산하고자 SAG 가수분해효소인 β-1,4-galactanase를 이용하여 대두 갈락토올리고당(SOS)의 생산조건 및 그 특성을 연구, 검토하였다. SOS는 SAG 1%(w/v), pH 8.0, 50℃인 조건에서 β-1,4-galactanase를 20 unit/g SAG를 첨가하여 24∼40시간 반응하여 생산하였다. 생산된 SOS 용액(75%)은 11,000cp의 점도를 나타내어 같은 농도의 설탕용액 140 cp의 값에 비해 80배 큰 값을 나타내었다. 점도의 온도의존성은 50℃ 이하에서는 온도의존 함수(B) 값이 11,037 cp·K로 설탕용액의 2,760보다 약 4.6배 크지만 50℃ 이상에서는 3,400으로 큰 차이를 보이지 않았다. 또한 올리고당의 온도가 50 Brix 이하에서는 설탕용액의 점도 20∼30 cp와 유사한 20∼40 cp로 차이를 보이지 않지만 농도가 증가함에 따라 차이가 커져 Brix 70에서는 1,280 cp로 설탕용액의 90 cp보다 15배 높은 값을 나타내었다. 생산된 SOS는 pH 및 온도에 대해 매우 안정하여 pH 3, 140℃인 조건하에서도 분해로 인하여 생산되는 galactose가 없었다. For the purpose of enzymatic production of galactooliogosaccharides from soybean arabinogalactan(SAG) hydrolysis, the β-1,4-D-arabinogalactanase(β-1,4-galactanase) from Bacillus sp. HJ-12 was used. The soybean galactooligosaccharides(SOS) were optimally produced in SAG 1%(w/v), pH 8.0, 50℃, β-1,4-galactanase 20 unit/g SAG and 24∼40 hour reaction conditions. The produced galactooligosaccharides had visocity of 11,000 cp at 75%(w/v), 25℃. The viscosity of galactooligosaccharides was 80 fold increasing value than that of sucrose solution. Temperature dependence of viscosity of SOS was 4.6 fold higher value than sucrose solution below than 50℃. Less than 50 Brix, the viscosity of SOS was similar with sucrose solution(20∼40 cp), but increasing of concentration, the difference of viscosity between SOS and sucrose solution was increased. And, SOS was very stable at pH and temperature.