낙농자조금사업에 의한 우유소비촉진광고의 효과분석

민재윤 忠南大學校 2005 국내박사

This study was conducted to analyze the effectiveness of Generic Milk Advertising from 1999 to 2003, and to evaluate the customers attitude on the Generic Milk Advertising from 2001 to 2002. Results of this study indicate the followings ; 1) This study was aimed at reasonable evaluation on Dairy Check-off Program conducted from 1999 to 2003, that is, a dairy promotion program, and further, at establishing directions to rationally promote the upcoming Dairy Check-off Program. 2) The Dairy Check-off Fund accumulated by dairy farmers' voluntary assessment was 2.79 billion won in 1999, 2.669 billion won in 2001, 2.933 billion won in 2001, 3.46 billion won in 2002, and 2.273 billion won in 2003. 3) The most of Dairy Check-off Fund is paid for Generic Milk Advertising. The payment of TV advertisement is about 16.0% of total funds in 1999, 78.6% in 2000, 88.0% in 2001, and 85.5% in 2002. 4) In order to analyze the customers attitude on Generic Milk Advertising, customer research was conducted. As a result, more than 70% of the respondents had positive perception on Generic Advertising from 2001 to 2002, and average 75% of the respondents was exposed to Generic Advertising during the same period. Besides, it turned out that they got higher positive perception by 50% on milk and higher needs for milk by 70%, after exposed to Generic Advertising, 5) Taking the result of Answer Tree Analysis, housewives in their age 20s were the most likely to be exposed to Generic Advertising, followed by those in their age 30s, those in their age 40s living in apartment, and those in their age 40s living in single-family house or multi-family house. In other words, younger generations were more likely to be exposed to Generic Advertising. In addition, as for milk-drinking amount per person a day, it was over 200ml in 2-person families and less than 100ml in families with more than 5 members. It showed that small-sized families composed of younger generations were likely to drink more milk. 6) As a result of analyzing factors to affect exposure to Generic Advertising through the Quantification Theory Ⅱ, age of the housewife turned out to have the biggest influence, followed by the number of family members, family income, and educational level. Besides, younger, high-income and highly educated generations were more likely to be exposed to Generic Advertising. 7) As a result of analyzing factors to affect milk consumption through the Quantification TheoryⅠ, the number of family members turned out to have the biggest influence, followed by monthly income, age, experience of advertising and educational level the least. 8) As a result of time series analysis to evaluate effects of Generic Advertising, the real milk consumption quantity turned out to be more than the assumed consumption quantity by average 7.0% in every year, with separated rate of 2.0%, 10.5%, 11.6%, 5.7% and 5.4% from 1999 and 2003 respectively. It is means that the consumption rate was increased 2.0% in 1999, 10.5% in 2000, 11.6% in 2001, 5.7% in 2002 and 5.4% in 2003, than in case that there was no milk promotion activity through Generic Advertising in the dairy industry. Generalizing the research results on Dairy Check-off Program conducted from 1999 to 2003, I would like to suggest several tasks and directions on upcoming milk consumption promotion activities through Dairy Check-off Program. First, Generic Advertising through Dairy Check-off Program should be conducted on a sustainable and long-time basis. As for customers attitude on Generic Advertising, it turned out that Generic Advertising drew positive response from customers, and their awareness about and needs for milk were increased through Generic Advertising. It does not lead to more milk consumption, but can be a factor to increase milk consumption quantity in the long run. Second, the effects of Generic Advertising should be maximized through the advertising strategy to divide the target market. Given the results of analyzing experience of Generic Advertising through Answer Tree Analysis and the Quantification Theory Ⅱ, younger generations showed more experience of Generic Advertising. Advertising strategy can be successful only with selecting correct target customers, selecting advertising media with higher possibility of exposure, and advertising contents to induce customers positive response. In this respect, Generic Advertising also requires advertising strategies to appeal for younger generations. Also, it can maximize the effects of Generic Advertising to concretize advertising strategies suitable for each class by setting target markets for various classes, such as children, middle-high school students, grown-ups, the elderly and housewives. Third, it is recommended to convert Dairy Check-off System, which remains Voluntary Check-off System, to Mandatory Check-off System as soon as possible. As a result of Time Series Analysis on the effects of Generic Advertising, it was estimated that milk consumption was increased by average 7.0% in every year from 1999 to 2003, when Generic Advertising was conducted. This showed that Generic Advertising influenced milk consumption to some extent. In this regard, it is suggested that milk consumption promoting activities be conducted through Dairy Check-off System on a long-time basis, in order to address the depressed and decreased milk consumption or to increase milk consumption. However, Generic Advertising so far has been conducted sporadically due to financial problems. It is because the ongoing Dairy Check-off System is conducted as Voluntary Check-off System, creating limitations to raising the fund. Therefore, it is required that the current Dairy Check-off System, which remains Voluntary Check-off System, should be converted to Mandatory Check-off System as soon as possible, and Dairy Check-off System supported by all in the dairy industry, dairy processors and the government should be conducted for sustainable and long-term Generic Advertising. In conclusion, in order to increase milk consumption through promotion including advertising on a long-term basis, it is required to research and analyze customers purchase behavior on milk and various dairy products, and through that, the efficiency of Generic Advertising through Dairy Check-off Program by establishing customer-oriented advertising strategies.

枸杞子(Lycium chinence Miller) 添加에 따른 요구르트의 醱酵特性과 機能效果

조임식 忠南大學校 2004 국내박사

Yogurt 製造時 機能性 成分을 含有한 添加劑로서 生枸杞子, 粉末 및 extract 形態의 枸杞子, 枸杞葉 및 地骨皮를 基質로 하여 요구르트를 製造하고 醱酵特性을 究明하였으며 健康效果에 대한 機能性을 探索하였다. 乳酸菌株에 따른 枸杞子, 枸杞葉 및 地骨皮 添加 yogurt를 15時間 培養하면서 pH, 滴定酸度, 乳酸菌數, 乳糖含量, 有機酸含量, 粘度 및 官能檢査를 實施하였고, 各 部位를 添加한 요구르트 cholesterol 低下 效果 및 病原性 菌株의 成長 抑制 效果를 究明하였으며 Antioxidants activity, angiotensin converting enzyme 沮害 效果 및 α-glucosidase 沮害 活性을 探索한 結果는 다음과 같다. 1. 枸杞子, 枸杞葉 및 地骨皮 添加量에 따른 醱酵乳의 醱酵特性을 보면 枸杞子, 枸杞葉 및 地骨皮의 各 添加區는 添加量이 增加함에 따라 pH, 滴定酸度와 乳酸菌數의 增殖을 促進하였고, 生枸杞子와 粉末 形態의 添加보다는 extract 形態의 添加物이 乳酸菌의 增殖을 促進하였다. 또한 extract 形態로 添加時 培養 3時間에 對照區가 pH 4.64, 滴定酸度 0.85%, 乳酸菌數 5.80 × 10^(6) cfu/ml인데 比하여, 枸杞子 extract는 pH 4.10~4.56, 滴定酸度 0.98~1.27%, 乳酸菌數가 1.80~9.60×10^(7) cfu/㎖로서 현저한 pH 低下와 滴定酸度의 增加 그리고 가장 많은 乳酸菌數를 나타내었다. 2. 各 添加物을 利用하여 製造한 yogurt의 乳糖含量과 有機酸組成을 HPLC로 分析한 結果, 添加量이 높아짐에 따라 乳糖의 分解率도 높고 有機酸의 大部分을 차지하는 lactic acid의 含量도 添加比率에 따라 比例하여 增加하였다. 對照區가 28.40%의 유당분해율을 나타낸 것에 비하여 extract 형태의 구기자와 枸杞葉 1% 添加區에서 42.00%, 41.46%의 가장 높은 乳糖分解率을 나타냈으며, 有機酸 生成含量에서도 對照區가 7.3倍의 lactic acid가 生成된 것에 比하여 枸杞子와 枸杞葉 extract 1% 添加區에서는 11.9倍와 10.6倍의 높은 有機酸을 生成하였다. 3. 醱酵後 yogurt의 粘度는 生枸杞子와 extract 形態의 添加區는 添加量에 따라 1,027~1,382 cP의 높은 粘度를 나타내었고 反面에 粉末 形態의 添加區는 760~125 cP로서 添加量이 增加함에 따라 粘度가 減少하였다. 4. 部位別로 添加한 yogurt의 官能檢査 結果, 對照區에 比하여 生枸杞子와 粉末形態의 枸杞子, 枸杞葉 및 地骨皮 添加區는 모든 官能評價에서 낮은 點數를 얻었으나, extract 形態의 0.5~1.0%內 枸杞子, 枸杞葉 및 地骨皮 添加區는 香臭, 맛, 입안에서의 느낌, 色과 嗜好度 모두 對照區와 類似한 結果를 나타내어 枸杞子 添加 yogurt 製品으로서 利用 可能性이 있었다. 5. 商業用 starter에 따른 枸杞子, 枸杞葉 및 地骨皮 添加 醱酵乳의 特性을 보면 Streptococcus salivarius ssp. thermophilus와 Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus casei, Lactobacillus acidophilus, Bifidobacterium longum과 Streptococcus salivarius ssp. thermophilus 모두 枸杞子, 枸杞葉 및 地骨皮 extract 添加時 pH가 4.06 以下로 나타나 醱酵 促進 效果가 있었고, 酸 生成의 境遇 Streptococcus salivarius ssp. thermophilus와 Lactobacillus delbrueckii ssp. bulgaricus에서 酸生成이 높아 醱酵促進 效果가 컸으며 乳酸菌數는 Streptococcu salivarius ssp. thermophilus와 Lactobacillus delbrueckii ssp. bulgaricus를 利用한 枸杞子 extract 添加區에서 9時間에 2.62 × 10^(9) cfu/㎖로서 最大 菌數를 나타내었다. 6. 乳糖分解率을 보면 Streptococcus salivarius ssp. thermophilus와 Lactobacillus delbrueckii ssp. bulgaricus를 利用한 枸杞子, 枸杞葉 및 地骨皮 extract 處理區에서 36.11%, 37.76% 및 32.70%를 나타내어 乳糖分解率이 높았고, 有機酸 生成은 Streptococcus salivarius ssp. thermophilus와 Lactobacillus delbrueckii ssp. bulgaricus 菌株를 starter로 使用한 요구르트의 境遇에서만 isobutylic acid가 34.39 ~ 37.72 mM로 높은 有機酸을 生成하였다. 粘度는 Lactobacillus acidophilus, Bifidobacterium longum과 Streptococcus salivarius ssp. thermophilus를 starter로 사용하였을 때 1,615~2,030 cP로서 모든 添加區에서 越等히 높은 粘度를 나타내었고, 官能檢査 結果 對照區가 3.27~3.44인데 比하여 枸杞子와 枸杞葉 extract를 添加한 요구르트의 官能檢査 結果는 1.77~2.58로서 상당히 낮은 嗜好度를 나타내고 있다. 그러나 地骨皮 extract 添加區에서 Lactobacillus casei와 Lactobacillus acidophilus, Bifidobacterium longum 및 Streptococcus salivarius ssp. thermophilus starter를 使用한 요구르트 嗜好度의 境遇는 3.34~3.77로 나타나 嗜好性이 좋았다. 8. 枸杞子, 枸杞葉 및 地骨皮 extract 添加에 의한 cholesterol 低下 效果를 보면 人體 由來의 各 乳酸菌과 商業用 starter 菌株를 使用하여 實驗한 結果 各 乳酸菌 모두에서 17.38~32.08%의 콜레스테롤 低下 效果를 나타내고 있다. 그 中 L. acidophilus KCTC3150와 L. salivarius subsp. Salivarius CNU27 乳酸菌은 25.75~32.08%의 높은 콜레스테롤 低下 效果를 보였다. 9. 枸杞子, 枸杞葉 및 地骨皮 extract 添加 요구르트의 病原性 菌株 成長 抑制 效果는 各 病原性 菌株에 따른 요구르트의 成長 抑制 效果가 다르게 나타났는데, 食中毒을 誘發하는 살모넬라 菌株에 대한 成長 抑制 效果는 S. typhimurium M-15菌株에서 약간의 억제 效果를 보였고, 설사와 食中毒을 誘發하는 것으로 알려진 大腸菌中 E. coli KCTC1021와 리스테리아症을 誘發하는 L. monocytogenes 에 대해서 越等한 成長 抑制 效果를 보여 枸杞子, 枸杞葉 및 地骨皮 基質로한 요구르트가 살모넬라, 大腸菌 및 리스테리아 誘發 病原性 菌株에 대한 卓越한 抑制 效果가 있었다. 10. 枸杞子 添加 醱酵乳의 Antioxidants activity를 보면 물 抽出物보다 methanol 抽出物에서 더 많은 抗酸化 活性能을 보였으며 특히 枸杞葉 요구르트에서 83.85%의 높은 活性能을 보였다. 枸杞子와 地骨皮 요구르트에서는 各各 47%와 54% 內外의 活性能을 나타내었다. 11. 枸杞子 添加 醱酵乳의 ACE(angiotensin converting enzyme) 沮害 效果에서 原材料에서는 물 抽出物에서 angiotensin converting enzyme 沮害能이 높았고, 枸杞子 요구르트의 경우 물 抽出物과 methanol 抽出物 모두에서 angiotensin converting enzyme 沮害能이 큰 것으로 나타났다. 12. 枸杞子 添加 醱酵乳의 α-glucosidase 沮害 活性은 枸杞子, 枸杞葉 및 地骨皮 4% 添加 요구르트에서 methanol 抽出物의 경우 各各 8.2%, 5.6% 및 7.3%의 α-glucosidase 沮害能을 나타냈는데 이들 모두 原材料 보다는 活性 沮害能이 큰 것으로 나타났으나 물 抽出物 境遇에는 活性 沮害能이 거의 나타나지 않았다. This experiment was carried out to examine the fermentation properties of yogurts with or without fresh Lycii fructus and Lycii folium and Lycii cortex powder, and extract as additives at concentrations of 0.5, 1.0, 2.0, and 4.0%, (w/v). Lactic acid bacteria, Streptococcus salivarius ssp. thermophilus(ST36) and Lactobacillus delbrueckii ssp. bulgaricus(LB12), were used in a mixed starter cultures. 1. The Lycii fructus changes of pH, acidity and lactic acid bacteria counts of yogurts during the fermenation of 3 hours were 4.64, 0.85% and 5.80×10^(6)cfu/ml of viable cell counts for control yogurts, whereas those were 4.10 to 4.56, 0.98 to 1.27% and 1.80 tO 9.60×10^(7)cfu/ml of viable cell Counts for Lycii fructus extract yogurts. 2. The lactose hydrolysis ratios were higher for 1.0% Lycii fructus extract yogurt (42.0%) and 1.0% Lycii folium extract yogurts (41.4%) than for control yogurt (28.4%). Also, the content of lactic acid of 1.0% Lycii fructus (11.9 times) and 1.0% Lycii folium extract yogurt (10.6 times) were higher than control yogurt (7.3 times). 3. The average viscosities of yogurts were higher for Lycii fructus extract yogurts (1,027 to 1,382 cP) than for control yogurts (975 cP). 4. The sensory scores for colors, tastes and overall acceptabilites of yogurts with 0.5, and 1.0% Lycii fructus extracts were higher than other groups. Therefore, when yogurts added with Lycii fructus extract concentration(0.5 to 4.0%) were increased the lactic acid, titratable acidity, number of lactic acid bacteria, viscosity and lactose hydrolysis rate compared to the yogurts treated with 0.5, 1.0, 2.0, and 4.0% of Lycii folium and Lycii cortex extract and powder yogurt. The excellent results were obtained from the yogurts added with Lycii fructus extract with the percentage of 0.5 to 1.0. 5. The effects of fermentation promotion by Lycii fructus, Lycii folium and Lycii cortex additive were high when the pH 4.06 was in the using of Streptococcus salivarius ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus casei, Lactobacillus acidophilus, Bifidobacterium longum, and Streptococcus salivarius ssp. thermophilus. The acid production was high degree in the using of treptococcus salivarius ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. The Average lactic acid bacteria counts was 2.62×10^(9) cfu/ml in the yogurt added with Lycii fructus extract by fendentation with the using of Streptococcus salivarius ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. 6. The lactose hydrolysis ratio was high degree in the yogurts treated with Lycii fructus extract(36.1%), Lycii folium extract(37.8%) and Lycii cortex extract(32.7%) in the using of Streptococcus salivarius ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. The isobutylic acid concentration was (34.4 to 37.7 mM) with Streptococcus salivarius ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. 7. The viscosity of yogurt was shown 1,615 to 2,030 cP at the all added skimmilks with Lactobacillus acidophilus, Bifidobacterium longum and Streptococcus salivarius ssp. thermophilus. The sensory scores of colors, tastes and overall acceptability of yogurt with Lycii cortex extract was shown 3.34 to 3.77 by the fermentation of Lactobacillus casei, Lactobacillus acidophilus, Bifidobacterium longum and Streptococcus salivarius ssp. thermophilus. 8. The cholesterol reducible effects was 17.4 to 32.0% in the all yogurts fermented with lactic acid bacteria, especially, was high degree effect of 25.75 to 32.0% for yogurts fermented with L. acidophilus KCTC3150 and L. salivarius subsp. salivarius CNU27. 9. The inhibitory effects on growth of latic bacteria were lower with S. typhimurium M-15, but was high with E. coli KCTC1021 and L. monocytogenes. 10. Antioxidants activity of yogurt added with Lycium chinence Miller extract were higher for methanol extract yogurts than water extract yogurts, respectively. The antioxidants activity was shown 83.9% at Lycii folium extract yogurt, 47.0% at Lycii fructus extract yogurt and 54.0% at Lycii cortex extract yogurt. 11. Angiotensin converting enzyme inhibitor activity was high both water extract and methanol extracts from the Lycii folium extract yogurts. 12. The α-glucosidase inhibitor activity was shown at the 4.0% concentration of Lycii folium extract yogurt, Lycii fructus extract yogurt and Lycii cortex extract yogurt, respectively.

우리나라 낙농협동조합의 발전방향에 관한 연구

구경근 忠南大學校 2000 국내석사

균류 배양물 급여가 착유牛의 반추위내 발효성장 및 유생산에 미치는 영향

박덕섭 충남대학교 1998 국내박사

Lactase 添加가 Cheddar cheese의 品質에 미치는 影響

금종수 忠南大學校 1990 국내석사

This experiment was carried out to study the practical utility of hydrolyzed lactose milk by making Cheddar cheese. The curing time, pH, and acidity of cheesemaking process and the conditions in the variations of chemical composition : water-soluble nitrogen, non-caseinic nitrogen, peptone-amino nitrogen, free amino acids, electrophoresis, and texture characteristics, were checked up with the sensory test and the cheese yields. The results obtained by investigating the utility of hydrolyzed lactose milk were summarized as follows : l. In cheddaring and milling, curing times of conventional Cheddar cheese and hydrolyzed lactose Cheddar cheese were 117 min. and 82 min. respectively. Acidity of hydrolyzed lactose Cheddar whey at half whey off, cheddaring, and milling was higher 0.01%, 0.06%, and 0.05% than those of conventional Cheddar cheese. pH was decreased according to the acidity increasing. 2. Degree of lactose hydrolysis was 73.5%. 3. Conventional Cheddar cheese and hydrolyzed lactose Cheddar cheese failed to show any significant difference in their yields of 10.0% 4. The contents of protein, fat, and ash in conventional Cheddar cheese gave lower value than hydrolyzed lactose Cheddar cheese did and with progress of ripening lactose decreased rapidly after 1 month and lactose of hydrolyzed lactose Cheddar cheese not detected after 1 month. 5. The ripening degrees of conventional Cheddar cheese and hydrolyzed lactose Cheddar cheese were from 9.93% to 11.13% and ripening degrees increased from 29.02% to 29.01% with progress of ripening. The difference between the ripening degree of conventional Cheddar cheese and hydrolyzed lactose Cheddar cheese was not recognized at 4 months. 6. NCN, NPN, and PAN were increased 67.31-87.74%, 27.53-25.44%, and 19.68-19.30% with progress of ripening. 7. Fifteen Free amino acids were detected and their amounts were increased progressively from 170.67㎎/100g to 464.49㎎/100g during 4 months of ripening periods in conventional Cheddar cheese and also from 178.64㎎/100g to 428.77㎎/100g during the same period in hydrolyzed lactose Cheddar cheese. 8. Polyacrylamide gel electrophoresis results indicate a greater degradation an αs- casein and β casein of hydrolyzed lactose Cheddar cheese than those of conventional Cheddar cheese. In the 4 months of ripening, conventional Cheddar cheese kept some bands on the patterns compared with hydrolyzed lactose Cheddar cheese. 9. Hardness of hydrolyzed lactose Cheddar cheese was lower than those of conventional Cheddar cheese but cohesiveness of hydrolyzed lactose Cheddar cheese was higher than those of conventional Cheddar cheese. Gumminess was similar to conventional Cheddar cheese and hydrolyzed lactose Cheddar cheese. 10. The results of the sensory test failed to show any difference in colour but hydrolyzed lactose Cheddar cheese show very higher palatability in texture and taste than conventional Cheddar cheese.

韓國人의 Cheese 嗜好性에 관한 연구

고근학 忠南大學校 1991 국내석사

우리나라 國民의 cheese에 대한 嗜好性을 調査하기 위하여 Cheddar cheese, 香辛料 添加 Cheddar cheese, Mozzarellla cheese 및 process cheese에 대한 化學性分 分析 ,熟成度및 官能檢査를 實施한 結果는 다음과 같다. 1. 總窒素는 Cheddar cheese와 香辛料 添加 Cheddar cheese가 3.75-3.86%로 비슷하게 나타났으나 process cheese는 3.15% , Mozzarella cheese는 3.35%로 낮게 나타났고 5% NaCl 可溶性窒素는 Cheddar cheese가 3.23%로 가장 높았으며 TCA 가용성질소, SSA 可溶姓窒素 含量 및 숙성률도 비슷한 傾向을 나타내었다. 2. 電氣泳動 實施 結果 Cheddar cheese보다는 香辛料 添加 Cheddar cheese에서 分解度가 높았으며 Mozzarella cheese와 process cheese는 分解力이 낮게 나타났고 as₁,-casein이 β- casein 보다 分解度가 높았다 . 3. 官能檢査 結果 色澤에 있어서는 Mozzarella cheese 및 process cheese가 전체적으로 嗜好性이 높았으며 Cheddar cheesese는 30-40代와 50-60代에서 嗜好度가 높았고 10代 와 30-40代 에서는 마늘 添加 Cheddar cheese가 嗜好度가 높았다. 4. 香臭는 process cheese와 Mozzarella cheese가 전체적으로 嗜好性이 높았으며 香辛料 添加 Cheddar cheese는 10代에서 嗜好度가 높았다. 5. 組織은 process cheese와 Mozzarella cheese가 전체적으로 嗜好性이 높게 나타났으며 Cheddar cheese 또한 嗜好性 높았다. 6. 맛은 Mozzarella cheese, process cheese 및 Cheddar cheese가 嗜好性이 높았으며 香辛料 添加 Cheddar cheese는 30-40代에서 嗜好性이 높았으나 10代 및 20代에서는 더 높은 taste score를 나타내었다. This experiment was carried out to examine sensory testing for Mozzarella cheese, process cheese, Cheddar cheese and Cheddar cheese made with red pepper, garlic, ginger and welsh onion to develop new cheese varieties which can be prefered by Korean. The chemical composition and sensory testing of cheese were measured. The results were summarized as follows; 1. Total nitrogen percentages in Cheddar cheese and spiced Cheddar cheeses were similar but those in process cheese and Mozzarella cheese were low. 5% NaCl soluble nitrogen percentages were highest in Cheddar cheese. 5% NaCl soluble nitrogen percentages in each cheese were different. Ripening degree, water soluble nitrogen, TCA soluble nitrogen and SSA soluble nitrogen percentages in each cheese were similar level. 2. Spiced Cheddar cheeses were more breakdown than other cheese and α_s-casein breakdowns faster than β_s-casein. 3. Color score was high in Mozzarella cheese and process cheese. The color score of Cheddar cheese was high in 30’s-40’s and 50’s-60’s. The color score of 10’s and 20’s was high in Cheddar cheese made with garlic. 4. Odor score was high in Mozzarella cheese and process cheese, too. The odor score of Spiced Cheddaar cheeses was high in 10’s. 5. Texture score was high in Mozzarella cheese, process cheese and Cheddar cheese. 6. Taste score was high in Mozzarella cheese, process cheese and Cheddar cheese. The taste score of spiced Cheddar cheese was higher in 10’s and 20’s than that in 30’s-40’s and 50’s-60’s.

인간면역결핍바이러스 gp41 중화항체의 펩타이드 항원성 및 항펩타이드 항체 생산에 관한 연구

이태영 忠南大學校 大學院 2003 국내석사

본 연구는 AIDS를 일으키는 HIV-1를 억제하기 위한 방안으로 강력한 항 HIV-1활성을 가지는 2F5 hmAb 와 유사한 중화항체를 만들기 위하여 합성 펩타이드를 제조하고, 이를 이용하여 다양한 조건에서 2F5 hmAb 의 항원성을 분석하고, 이것을 토대로 항 펩타이드 항체를 제조함으로써 항원성 및 항 HIV-1활성을 조사, 2F5 hmAb 와 비교하였다. 1. 2F5 hmAb가 인식하는 펩타이드의 항원성은 부착된 상태에서는 펩타이드 서열 및 길이에 따른 항원성의 차이가 적게 나타났으나, 수용액 상에서는 커다란 차이를 나타내었다. 수용액 상에서의 펩타이드 항원성으로 분석한 2F5 hmAb의 펩타이드 항원의 결합은 기존에 2F5 항원결정기라고 알려진 ELDKWA외에도 N-말단 및 C-말단에 주변의 아미노산들이 첨가된 HEQELLELDKWASLWN 서열이 존재할 때 최대로 나타났다. 이 서열에서 N-말단 NEQE 및 C-말단 SLWN이 제거될 경우 수용액 상에서 항원성은 1/10 이하로 나타났으며, 특히 ELDKWA중 E가 없는 P7-M2는 수용액상에서 전혀 항원성이 없었다. 2. 같은 아미노산 서열의 펩타이드들이라도 단가지 및 MAP2, MAP4에 따라 2F5 hmAb에 대한 항원성은 다르게 나타났다. 단가지 펩타이드들 중 길이가 짧은 P5-L은 부착 효율이 매우 낮았으나, 길이가 긴 P2-L은 펩타이드 길이에 따른 차이가 다가지 펩타이드에 비해 큰 차이가 없었다. 그러나 모든 경우 수용액 상에서 단가지 펩타이드들은 다가지 펩타이드들에 비해 매우 낮은 항원성을 나타내었다. 이는 MAP 상태에서는 2F5 hmAb가 좋아하는 펩타이드 항원결정기 구조가 만들어지거나, 아니면 MAP은 한 분자내에 2개 항원 결정기를 동시에 갖고 있어 항체의 2개 항원결합부위가 MAP에 더 효율적으로 결합하여 나타나는 결과라 할 수 있다. 3. ELDKWAS 아미노산 서열중 많이 발견되는 변종을 토대로 각각 ELNKWAS, ELDEWAS, ALDKWAS, ALDKWAN 로 치환시킨 아미노산을 가지고 항원성을 분석한 결과 D 및 K 위치가 2F5 hmAb 결합에 필수적인 아미노산임을 확인하였다. 4. 2F5 hmAb의 항원결정기 서열을 포함하는 펩타이드에 대한 항체들의 항원성을 분석한 결과 P2 서열을 지닌 펩타이드에 대한 항체는 (QQE)KNEQELLE(L) (괄호안은 검증되지는 않았으나 항 P2 항체에 대한 항원결정기로 가능성 있는 부위)를 주로 인식할 것으로 여겨졌다. 이보다 더 ELDKWA 서열을 잘 인식하는 항체를 제조하기 위해 P3 서열을 지닌 펩타이드에 대한 항체를 만든 결과 내부 펩타이드 서열보다는 free Nα-amine을 포함한 N~말단을 주로 인식하는 항원성을 나타냈다. P3 보다 N-말단에 2 mer의 아미노산이 첨가된 Pl2-M2 및 P1 서열에서 유래된 P13-L의 N-말단을 운반단백질에 결합시켜 제조한 항 펩타이드 항체들은 PS 서열 (HEQELLELDKWASLWN)을 잘 인식하는 2F5 hmAb와 유사항체들이 많이 존재하였다. 위와 같은 결과는 항 펩타이드 항체 제조시 면역원으로 사용하는 펩타이드 서열 및 구조에 따라서, 제조되는 항체들이 인식하는 항원결정기가 바뀔 수 있다는 것을 제시하여 준다. 5. Western blot 상에서의 항체들의 펩타이드 및 단백질 결합을 분석한 결과, 항 펩타이드 항체는 2F5 hmAb와 같이 펩타이드뿐만 아니라 재조합 gp41 단백질 및 gp140와 강한 결합을 나타내었고 2F5 hmAb와 같이 강한 반응성을 나타내었고 이중 항 P13-L 항체는 gp41 부위에도 잘 반응하는 것으로 밝혀졌다. 6. 항 HIV-1 활성을 분석한 결과, P2 및 P3 계열에 대한 항 펩타이드 항체들은 어떤 감염 억제 효과도 관찰할 수가 없었는데, 이는 이들 항체들이 인식하는 펩타이드 항원의 구조 및 서열이 2F5 hmAb와는 차이가 있기 때문이라 여겨진다. 2F5 human monoclonal antibody (hmAb) has strong neutralizing activity against a broad range of HIV-1 primary isolates. Its epitope was reported to be ELDKWA, but production by immunization of the peptide immunogens have been found not to have the anti-HIV-1 activity. Recently, the sixteen amino acid sequence, NEQELLELDKWASLWN, was reported to be protected from the protease digestion by 2F5 hmAb. In this study, the epitope of 2F5 hmAb was mapped by various synthetic peptides. The coating peptide antigens on the ELISA plate showed the relatively similar bindings to the 2F5 antibody, whereas the peptides in solution elicited much different antigenicity according to their sequences, sizes, number of branches and so on. The peptides with the sequence, NEQELLELDKWASLWN, showed much higher antigenicity in solution than those with partial deletion at the sequence, whereas those differences decreased at absorbed state. This result suggest that the 16 mer sequence is required for maximum antigenicity against 2F5 hmAb. The antibody was also found to have a preference to the multiple antigenic peptides (MAP) than the linear peptides in solution. MAPs was also found to have higher coaling efficiency than the linear peptides. This results indicate that the MAP is useful for detection antibody for both soluble and absorbed peptides. In amino sequence ELDKWAS, the residues, D and K, were found to be critical for binding to 2F5 hmAb. Since the sequence, NEQELLELDKWASLWN, is important for 2F5 neutralizing hmAb, production of anti-peptides antibodies recognizing the similar sequence with the 2F5 antibody was attempted. The anti-P2-M2 and P4-M4 antibodies were able to bind well to P1, P2, P4 peptides. However, they showed much lower affinity to P3 and P5 peptides. Among the residues of ELDKWA, only E was critical, suggesting that anti P2 antibodies may recognize the sequence, (QQE)KNEQELLE(L). To produce the antibody recognizing the 2F5 epitope, the N-terminal deleted peptides, P3-M2, P12-M2 and P5-L were designed and synthesized. The anti-P3-M2 antibodies recognized well P5-M2 with the sequence NEQELLELDKWASLWN, whereas they showed much lower binding affinities to the peptides with the N-terminal extension, indicating that the free N α -amino group at the N-terminus is important for the antibody bindings. The antibodies produced by immunization of two peptides, Pl2-M2 and P13-L, conjugated to the carrier proteins, BSA or ovalbumin, were found to produce tile antibodies recognizing the similar epitope with 2F5 antibody. These results also demonstrate that the local binding sequences of the anti-peptide antibodies can be engineered by manipulating the peptide immunogens. The anti-peptide antibodies were found to recognize the recombinant gp41 protein and gp140. Anti-P12 and -P13 antibodies showed much stronger binding affinity to gp140 than anti-P2 antibody, suggesting that the binding affinity of an antibody to the sequence, NEQELLELDKWASLWN, is correlated well to binding to gp140. Moreover, the P13-L antibody recognized the processed gp41 like 2F5 hmAb. Anti-P2 and -P3 antibodies elicited no anti-HIV-1 activity.

乳酸菌 Bacteriophage TK93의 增殖條件에 關한 硏究

차송일 成均館大學校 1982 국내석사

甘味料로써 Aspartame 및 Oligo 糖의 添加가 Yoghurt starter의 醱酵에 미치는 影響

김현수 忠南大學校 1995 국내석사

원유의 수급안정화 방안에 관한 연구

김광욱 忠南大學校 大學院 2002 국내석사

This study was carried out to solve the problems of the unbalance aspects between milk production and consumption. The results of this study indicate as followings; In order to stabilize the milk production, First, the low-milk-producing cows should be continuously culled out and the number of lactating cows should be adjusted with relation to optimum profitability of dairy farm management. Second, usage of bST for lactating cows should be self-controled by farmers and milk produced from bST-treated cows should be segmented with normal milk produced from bST-untreated cows. Third, the milk price system should be flexibly applied in raw milk for the milk and milk products. Finally, in long-run, milk quota program should be introduced in Korean dairy industry. For the promoting the demand of milk and milk products, First, reasonable generic milk promotion including publicity and various advertising should be designed and applied effectively. Second, the school milk program should be improved to adopt to modern milk market system. Finally, the various milk products should be developed to satisfy the tastes of consumers orientation.