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Lee, Sang Eok,Kim, Dae Hoon,Kim, Young Chul,Han, Joung-Ho,Choi, Woong,Kim, Chan Hyung,Jeong, Hye Won,Park, Seon-Mee,Yun, Sei Jin,Choi, Song-Yi,Sung, Rohyun,Kim, Young Ho,Yoo, Ra Young,Park, Hee Sun,Ki The Korean Society of Pharmacology 2014 The Korean Journal of Physiology & Pharmacology Vol.18 No.5
This study was designed to examine the effects of histamine on gastric motility and its specific receptor in the circular smooth muscle of the human gastric corpus. Histamine mainly produced tonic relaxation in a concentration-dependent and reversible manner, although histamine enhanced contractility in a minor portion of tissues tested. Histamine-induced tonic relaxation was nerve-insensitive because pretreatment with nerve blockers cocktail (NBC) did not inhibit relaxation. Additionally, $K^+$ channel blockers, such as tetraethylammonium (TEA), apamin (APA), and glibenclamide (Glib), had no effect. However, $N^G$-nitro-L-arginine methyl ester (L-NAME) and 1H-(1,2,4)oxadiazolo (4,3-A) quinoxalin-1-one (ODQ), an inhibitor of soluble guanylate cyclase (sGC), did inhibit histamine-induced tonic relaxation. In particular, histamine-induced tonic relaxation was converted to tonic contraction by pretreatment with L-NAME. Ranitidine, the $H_2$ receptor blocker, inhibited histamine-induced tonic relaxation. These findings suggest that histamine produced relaxation in circular smooth muscle of human gastric smooth muscle through $H_2$ receptor and NO/sGC pathways.
The role of immobilized rennet on carbon cloth in flavor development during ripening of Gouda cheese
Jeong, Su-Hyeon,Yun, Sei-Eok,Mun, Sung-Phil 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.6
Rennet-free Gouda (RFG) cheese was prepared to investigate the influence of rennet on the non-volatile and volatile profiles of cheese and was characterized by HPLC and GC/MS analyses. Chymosin, a major protease in rennet, was immobilized onto oxidized and chemically modified carbon cloth. The chymosin immobilization efficiency was 60.4%, and the milk-clotting activity used as an index of the stability of the immobilized chymosin decreased by around 20% in 2 weeks. However, the activity was maintained at 70-80% from 2 weeks to 32 weeks and was more stable than that of chymosin solution alone. Non-volatile (organic acids) and volatile profiles of the RFG cheese and rennet-containing normal Gouda cheese were not significantly different during ripening with a few exceptions. Therefore, it can be concluded that cheese flavor is developed by lactic acid fermentation, irrespective of the presence of rennet.
청국장제조시 대두원료의 동결과 쑥추출물의 첨가가 품질 및 이화학적 성분변화에 미치는 영향
최병달(Byoung Dal Choi),이시경(Si Kyung Lee),윤세억(Sei Eok Yun),주현규(Hyun Kyu Joo) 한국응용생명화학회 1998 Applied Biological Chemistry (Appl Biol Chem) Vol.41 No.7
Effect of freezing of soybean and addition of mugwort on the flavor development and the changes of chemical compositions in Chungkookjang was investigated. The changes in the amount of amino-type N, the activities of α-amylase and protease, and the content of volatile compounds were determined during aging of Chungkookjang. During ripening, a little higher protease activity was detected in Chungkookjang made of frozen soybean than in that made of non-frozen soybean. However, the profile of α-amylase activity of Chungkookjang made of frozen soybean was very similar to that of Chungkookjang made of non-frozen soybean. The amount of amino-type N increased gradually with the ripening period and decreased after 21 days of ripening. The amount of amino-type N was slightly higher in Chungkookjang made of frozen soybean than in that made of non-frozen soybean. Addition of mugwort had little effect on the enzyme activities and the amino-type N content. The mugwort added in Chungkookjang reduced the production of cis-3-hexenol which is responsible for the unpleasant odor, and freezing of soybean enhanced the production of 2, 6-dimethyl pyrazine which is contribute to the taste. According to sensory evaluation, flavor was the highest after the 14 days of ripening and addition of mugwort increased significantly the flavor in both Chungkookjang prepared with frozen soybean and Chungkookjang with non-frozen soybean. However, the effect of freezing of soybean on the flavor was not significant.
Biological Detoxification of Lacquer Tree (Rhus verniciflua Stokes) Stem Bark by Mushroom Species
Han-Seok Choi,Myung-Kon Kim,Hyo-Suk Park,Sei-Eok Yun,Sung-Phil Mun,Jae-Sung Kim,Kumar Sapkota,Seung Kim,Tae-Young Kim,Sung-Jun Kim 한국식품과학회 2007 Food Science and Biotechnology Vol.16 No.6
The stem bark of Rhus verniciflua (RVSB) has been used in herbal medicine to treat diabetes mellitus and stomach ailments for thousands of years in Korea, despite its content of the plant allergen, urushiol. A new biological approach for the removal of urushiol from RVSB using mushrooms is described. All mushroom species (11 sp.) employed in this study were able to grow on RVSB, although the growth rate (mm/day) was lower than the control (sawdust). The components of urushiol congeners [C15 triene (m/z 314), C15 diene (m/z 316), C15 monoene (m/z 318), and C15 saturated (m/z 320)] were purified by HPLC and identified by GC-MS. A C15:3 (3-pentadecatrienly catechol) was found to be most abundant in RVSB. Urushiol analogues decreased remarkably from 154.15 to 10.73 mg/100 g (approximately 93%) by Fomitella fraxinea, whereas Trametes vercicolor showed only a 1.46% degradation capacity despite its 2 fold higher growth rate. Similarly, laccase activity was found to be high for F. fraxinea and low for T. vercicolor. Moreover, approximately 98% detoxification was accomplished by F. fraxinea cultivated on RVSB supplemented with 20%(w/w) rice bran. These findings suggest that mushrooms can be used in the detoxification of RVSB.
순비기나무(Vitex rotundifolia L.fil.)의 부위별 정유성분 조성
장수정,김영회,김명곤,김계환,윤세억 한국농화학회 2002 Applied Biological Chemistry (Appl Biol Chem) Vol.45 No.2
순비기나무의 잎, 꽃, 줄기 및 열매로부터 수증기 증류법으로 정유를 분리한 다음 GC-MS및 GC를 이용한 표준품과 머무름 시간이 비교에 의해 76종의 성분을 동정하였다. 동정된 성분은 monoterpene hydrocarbons 16종, oxygenated monoterpenes 30종, sesquiterpene hydrocarbons 10종, oxygenated sesquiterpense 8종, diterpenes 3종, 기타 성분 9종으로서, 특히 α-pinene,β-pinene,sabinene, 1,8-clneole, terpinen-4-01,α-terpineol 등의 monoterpene류가 주요 구성성분들이었다. 부위별 주요 구성성분으로서 잎에서는 α- pinene(20.24%)> 1,8-clneole(11.47%)>β-pinene(9.79%)>α-terpineol(7.08%)>sabinene(3.68%)> limonene(2.77%)의 순서로 조성비율이 높았다. 전반적으로 순비기나무의 잎과 열매에서 분리한 정유에서는 monoterpene류의 조성비율이 높았으나 꽃과 줄기에서는 잎이나 열매에 비해 sesquitepene류, diterpene류 이외에도 구조를 동정하지 못하였으나 dlterpene류일 것으로 예상되는 분자량이 비교적 큰 성분들의 조성비율이 높았다. The essential oils isolated from leaves, flowers, stems, and fruits of Vitex rotundifolia by steam distillation and extraction (SDE) method were analyzed by gas chromatography (GC) and gas chromatography-mass spectrometry(GC-MS). A total of 76 components detected by GC, 42 components were identified positively by GC. MS and GC co-injection with authentic standards, and 34 components were identified tentatively by mass spectral data only. They included 16 monoterpene hydrocarbons, 30 oxygenated hydrocarbons, 10 sesquiterpene hydrocarbons, 8 oxygenated sesquiterpenes, 3 diterpenes, and 9 miscellaneous components. The major components in the oil from the lcaves were α-pinene(30.25%), 1,8-cineole(19