竹茹와 蘿蔔子가 實驗的 糖尿에 미치는 영향

明聖河,李學仁,金蓮燮 대한본초학회 1999 大韓本草學會誌 Vol.14 No.1

This experiment was performed into investigate the effect of Bambusae Caulis and Raphani Semen on the diabetic rats induced by streptozotocin. Experimenal diabetes was induced by 55㎎/㎏ of streptozotocin injection and administered Bambusae Caulis and Raphani Semen extract during 3 days after streptozotocin injection. Glucagon and insulin granules in Langerhans islets were stained by use of immunohistochemical method and observed the relative amount of the each granules in Langerhans islet by light microscope and image analysis system. The results obtained are as follows: 1. Area % of insulin granules in Langerhans islets of Bamhusae Caulis extract adminstration group increased and showed the statistically significant difference with the control group at 7th day and 14th day. 2. Area % of insulin granules in Langerhans islets of Raphani Semen extract adminstration group increased and showed the statistically significant difference with the control group at 14th day. 3. Area % of glucagon granules in Langerhans islets of Raphani Semen extract adminstration group decreased and showed the statistically significant difference with the control group at 14th day. With the above result, we know that Bambusae Caulis and Raphani Semen has a control effect on glucagon and insulin granules in Langerhans islets of diabetic rats induced by streptozotocin.

野冬靑果가 實驗的 糖尿에 미치는 影響에 관한 免疫組織化學的 硏究

柳濟原,李學仁,金蓮燮 대한본초학회 1999 大韓本草學會誌 Vol.14 No.1

This experiment was performed into investigate the effect of Syzygii cumini Fructrs on the diabetic rats induced by STZ. Experimental diabetes was induced by 55㎎/㎏ of STZ. injection and administered Syzygii cumini Fructrs extract during 14days after STZ injection. Glucagon and insulin granules in Langerhans islets were stained by use of immunohistochemical method and observed the relative amount of the each granules in Langerhans islet by light microscope and image analysis ststem. The results obtained are as follows: 1. Area % of insulin granules in Langerhans islets in Syzygii cumini Fructrs raised and showed the statistically significant difference with the control group at 14th day. 2. Area % of glucagon granules in Langerhans islets in Syzygii cumini Fructrs decreased and showed the statistically significant difference with the control group at 7th and 14th day. To conclude, it can be inferred that Syzygii cumini Fructrs has a control effect on glucagon and insulin granules in Langerhans islets of diabetic rats induced by STZ.

Quality Evaluation of Chicken Nugget Formulated with Various Contents of Chicken Skin and Wheat Fiber Mixture

Hack Youn Kim,Kon Joong Kim,Jong Wan Lee,Gye Woong Kim,Ju Hui Choe,Hyun Wook Kim,Yohan Yoon,Cheon Jei Kim 한국축산식품학회 2015 한국축산식품학회지 Vol.35 No.1

This study aimed to investigate the effects of various mixtures of the chicken skin and wheat fiber on the properties of chicken nuggets. Two skin and fiber mixtures (SFM) were prepared using the following formulations; SFM-1: chicken skin (50%), wheat fiber (20%), and ice (30%); and SFM-2: chicken skin (30%), wheat fiber (20%), and ice (50%). Chicken nugget samples were prepared by adding the following amounts of either SFM-1 or SFM-2: 0%, 2.5%, 5%, 7.5%, and 10%. The water content for samples formulated with SFM-1 or SFM-2 was higher than in the control (p<0.05), and increased with increasing the concentrations of SFM-1 and SFM-2. The addition of SFM-1 and SFM-2 had no significant effect on the pH of the samples. The lightness value of uncooked chicken nuggets was higher than that of cooked chicken nuggets for all the samples tested. Chicken nuggets formulated with SFM-1 and SFM-2 displayed higher cooking yields than the control sample. The hardness of the control sample was also lower than the samples containing SFM-1 and SFM-2. The sensory evaluation showed no significant differences between the control and the samples containing SFM. Therefore, the incorporation of a chicken skin and wheat fiber mixture improved the quality of chicken nuggets.

Gastric Fluid and Heat Stress Response of Listeria monocytogenes Inoculated on Frankfurters Formulated with 10%, 20%, and 30% Fat Content

Hack Youn Kim,Cheon Jei Kim,Sung Gu Han,Sun Ah Lee,Kyoung Hee Choi,Yo Han Yoon 한국축산식품학회 2014 한국축산식품학회지 Vol.34 No.1

This study evaluated the effects of frankfurter fat content on Listeria monocytogenes resistance to heat stress and gastric fluid, and the Caco-2 cell invasion efficiency of the pathogen. A 10-strain mixture of L. monocytogenes was inoculated on frankfurters formulated with 10%, 20%, and 30% fat content (10%: F10, 20%: F20, 30%: F30) and stored at 10oC for 30 d. The samples were analyzed for L. monocytogenes resistance to heat stress and a simulated gastric fluid challenge. The total bacteria and L. monocytogenes survival rates were measured on tryptic soy agar plus 0.6% yeast extract and Palcam agar, respectively. L. monocytogenes colonies inoculated on F10, F20, and F30 samples were used for a Caco-2 cell invasion assay. In general, no obvious differences were observed between the survival rates of total bacteria and L. monocytogenes grown on different fat contents under heat stress and gastric fluid challenge. However, L. monocytogenes obtained from the F30 samples had a significantly higher Caco-2 cell invasion efficiency than those in the F10 and F20 samples (p

Quality Characteristics of Marinated Chicken Breast as Influenced by the Methods of Mechanical Processing

Hack Youn Kim,Kon Joong Kim,Jong Wan Lee,Gye Woong Kim,Ju Hui Choe,Hyun Wook Kim,Yohan Yoon,Cheon Jei Kim 한국축산식품학회 2015 한국축산식품학회지 Vol.35 No.1

The aim of this study was to investigate the effects of various marination processes on the quality characteristics of chicken breast prepared with chicken feet gelatin and wheat fiber. The chicken feet gelatin was swollen with hydrochloric solution (0.1 N HCl, pH 1.31±0.02) and dehydrated by freeze-drying. The composition (w/w) of the marinade was water (10%), soy sauce (12%), phosphate (0.3%), wheat fiber (1.5%), and chicken feet gelatin (1.5%). Three samples of chicken breast were manufactured with Tumbler (only tumbler), Tenderizer (tenderizer and tumbler), and Injector (injector and tumbler). The water content of the Injector sample was significantly higher than those of the Tumbler and Tenderizer samples (p<0.05). During heating, the lightness of all chicken breasts increased and the redness decreased. The tumbling and cooking yield of the Injector sample were significantly higher than those of the Tumbler and Tenderizer samples (p<0.05). The shear force of the Tenderizer sample was significantly lower than that of the Tumbler and Injector samples (p<0.05). No significant differences, except for color, were observed in the sensory analysis of the samples. Thus, the proper selection of mechanical processing is important to improve the quality characteristics of marinated chicken breast, considering the types of final products.

Kinetics of the Cassella's acid by the Azocouping Reaction

Youn, Joo-Hack,Song, Won-hauk,Lee, Sang-Kyu,Park, Eun-Sun 선문대학교 1998 공과대학논문집 Vol.1 No.1

본 논문은 예술적 표현에 작용하는 심리학적 기제를 설명하는 영향력 있는 세가지 접근방법, 즉 정신분석학적 접근, 실험미학적 접근 그리고 형태심리학적 접근방법에 대하여 비판적 시각에서 살펴보고 이들 접근방법의 가능성과 한계를 탐색해보고자 한다. 특히 복잡한 예술의 현상을 설명하는 가장 적절한 접근방법으로 평가될 수 있는, 그러나 심리학의 분야에서는 그동안 등한시되어 왔던 형태심리학의 표현지각이론이 예술현상에 대한 이해에 얼마나 유용하게 적용될 수 있는지 구체적으로 고찰해보고자 한다. In this paper from the kinetic data, It has been found that activation energies of azocoupling reaction are 10.7, 9.9, 12.6, 11.2, 11.8, 5.8, 6.4, 9.2, 8.0, 7.3 and 8.7 ㎉/mole for Cassella‘s acid, and also that those of azocoupling reaction of 2-naphthol are 10.3, 9.1, 12.0, 10.8, 11.4, 5.3, 5.2, 5.6, 8.4, 7.5, 6.5 and 6.1 ㎉/mole, respertively. The azocoupling reaction Increased In sequence of methoxy, methyl, halogen, sulfonic acid and nitro substituted diazonlum benzene compounds. Rho-sigma Ilneallty of Yukawa-Tsuno's modified Hammett relationship has been observed and the reaction constants for Cassella's acid and 2-naphthol are evaluated as 3.98 and 3.1 at 10℃, respectively.

Effects of Chicken Feet Gelatin and Wheat Fiber Levels on Quality Properties of Semi-dried Chicken Jerky

Hack Youn Kim,Kon Joong Kim,Jong Wan Lee,Gye Woong Kim,Cheon Jei Kim 한국축산식품학회 2012 한국축산식품학회지 Vol.32 No.6

The aim of this study was to investigate the effect of chicken feet gelatin and wheat fiber levels on the quality characteristics properties of semi-dried chicken jerky. The obtained chicken feet gelatin swollen with hydrochloric solution (0.1 NHCl, pH 1.31±0.02) was dehydrated via freeze-drying. Six formulations of chicken jerky that were prepared, based on the ratio of chicken meat, chicken feet gelatin and wheat fiber, were 100:0:0, 98:0:2, 99:1:0, 97:1:2, 98:2:0 and 96:2:2, respectively. The moisture content of semi-dried chicken jerky containing 2% wheat fiber was higher than that of jerky without the added fiber (p

Effects of Ethanol Extracts of Bacillus polyfermenticus SCD on the Storage Stability of Emulsion Type Sausage

Hack-Youn Kim,Jong-Youn Jeong,Ji-Hun Choi,Yun-Sang Choi,Doo-Jeong Han,Mi-Ai Lee,Jang-Hyun Lee,Hyun-Dong Paik,Cheon-Jei Kim 한국식품과학회 2008 Food Science and Biotechnology Vol.17 No.4

The objective of this study was to determine storage stability and antioxidant effect of T1, ascorbic acid (0.6%); T2, ethanol extracts of Bacillus polyfermenticus (5%); T3, mixture with ascorbic acid (0.3%), and ethanol extracts of B. polyfermenticus (2.5%) during the storage period. The pH of sausage decreased constantly during storage (p<0.05). Thiobarbituric acid reaction substance (TBA) values were lower in all treated samples compared to the control (p<0.05). Longer storage periods resulted in higher TBA values (p<0.05). Volatile basic nitrogen (VBN) value in T1, T2, and T3 were significantly lower than control (p<0.05). The L^* value of T1, T2, and T3 had higher than control. The a^* value of T2 was significantly lower than control, T1, and T3 during storage period (p<0.05). The b^* value of T2 had significantly higher compared to the other sausage samples during storage period (p<0.05). Total microbial counts in the sausages samples significantly increased as storage period increased (p<0.05). Further studies are needed to develop various meat products to extend the storage stability using B. polyfermenticus SCD.

Effect of Fat Concentrations in Frankfurter on Survival of Listeria monocytogenes in the Gastric Fluid and Thermal Stress during Storage at 10℃

Hack-Youn Kim,Cheon-Jei Kim,Jinhee Lee,Soomin Lee,Yohan Yoon 한국식품영양과학회 2011 한국식품영양과학회 학술대회발표집 Vol.2011 No.10

The Effects of Immunocastration on Meat Quality and Sensory Properties of Pork Bellies

Jong Youn Jeong,Ji Hun Choi,Yun Sang Choi,Doo Jeong Han,Hack Youn Kim,Mi Ai Lee,Duk Hun Lee,Cheon Jei Kim 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.3

This study was conducted to assess meat quality and sensory properties of pork bellies from immunocastrated males (IC) compared to meat from surgically castrated males (SC), intact males (IM), and females (FE). Pork bellies from IC had significantly higher pH values than meat from either SC or FE. Pork bellies from IC showed lower CIE L* values than those from SC, but were redder (higher CIE a* values) than meat from SC or FE. However, no differences in visual color were observed between pork bellies from IC and SC pigs using National Pork Producer Council scales. Water holding capacity was higher in SC and FE than that in IC. IC showed no significant difference in cooking loss and shear force values compared with those of SC. Both SC and IC had improved fat content when compared to that in IM, and IC meat showed a similar fat content to that of FE. Pork bellies from IC showed higher ratings for all visual evaluation traits than those of SC and were the same as meat from FE. Boar odor was not significantly different among the treatments. IC was rated similar to SC for taste, tenderness, and overall acceptability.