• 약학회지
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• 제59권2호
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• pp.49-54
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• 2015

In the present study we evaluated comparative herb-drug interaction potential of red ginseng total powder, ginsenoside Rg1, and Rb1 by inhibition of CYP isoforms including CYP1A2, CYP2A6, CYP2B6, CYP2C9, CYP2C19, CYP2D6, CYP2E1 and CYP3A4 using pooled human liver microsomes (HLMs). As measured by liquid chromatography-electrospray ionization tandem mass spectrometry, red ginseng total powder inhibited significantly activities of CYP1A2, CYP2A6, CYP2B6, CYP2C9, CYP2C19, CYP2D6, CYP2E1 and testosterone 6-beta hydroxylation by CYP3A4, but the $IC_{50}$ values were higher than $556{\mu}g/ml$. Activities of CYP2B6, CYP2C9, CYP2D6 and CYP3A4 were inhibited by ginsenoside Rb1. Also, activities of CYP1A2, CYP2A6, CYP2B6, CYP2C9, CYP2C19, CYP2D6 and testosterone 6-beta hydroxylation by CYP3A4 were inhibited by ginsenoside Rg1. The $IC_{50}$ values of ginsenoside Rb1 and Rg1 were higher than $200{\mu}g/ml$. Based on $IC_{50}$ values against CYP isoforms, ginsenosides-drug interactions by CYP inhibition may be very low in clinical situations.

• 한국축산식품학회지
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• 제39권4호
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• pp.541-554
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• 2019

Processed cheeses (PCs) were made under varying cooking pH values (5.3, 5.4, 5.5, and 5.6) using a processed cheese cooker. Along with emulsifying salts (2.5%), distilled water, NaCl (2%) and a colouring agent under these cooking pH values, the PC samples made with either 100% fresh curd and rennet casein coded processed cheese control ($PC_C$) as control or ~70% fresh curd-~30% traditional village cheese coded processed cheese with village cheese ($PC_V$). The main aim of this study was to determine the effect of the varying cooking pH values on the textural properties for the PCv samples compared with the control sample during 90 days of storage. Chemical and textural properties of all PC samples were investigated over time. The chemical compositions of the PC samples (dry matter and ash) increased at d 90 of storage significantly, due to 1-d ripening of all PC samples at ambient temperature in terms of the manufacturing protocol of the cheese. The textural properties of the PC samples were altered by the varying cooking pH values. It may propose that the interactions of the proteins at the cooking pH values during processing and biochemical mechanisms in the cheese systems could likely affect the texture of the PC samples over time. Hardness, gumminess and chewiness values of all PC samples also increased over time (p<0.05). This study is also to give some knowledge on the design of PC manufacture to cheese makers, and a marketing opportunity to local cheese makers who individually make a traditional village cheese in Turkey.

• 한국식품과학회지
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• 제25권5호
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• pp.576-581
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• 1993

김치 조직의 연화에 관여하는 효소인 polygalacturonase(PG)를 배추에서 추출하여 황산암모늄 분획, 이온교환크로마토그래피 및 FPLC를 이용하여 D-PG, C-1, C-2 PG 세 분획으로 분리 정제하여 특성을 조사하였다. 분리된 세 분획의 활성 최적 온도는 $65^{\circ}C$, 최적 pH가 5.2였으며 pH$4.5{\sim}8.0$ 범위에서 안정하였다. NaCl에 의한 영향은 0.3M NaCl에서 최대의 활성을 보였으나 0.6M 이상에서는 저해를 받았으며 $CaCl_2$의 경우 $0{\sim}0.5mM$ 농도에서는 활성이 크게 영향을 받지 않았으나 0.8mM에서는 저해를 받았다. 열불활성화 특성은 isozyme간에 큰 차이가 없었으며 1차 반응을 따랐다. 이 효소 isozyme의 z값은 $8.4{\sim}9.3^{\circ}C,\;80^{\circ}C$에세 D값은 $102{\sim}126$초였다. 이 호소의 불활성화 값을 이용하여 retort pouch 김치 살균공정에 적용하고 역가의 잔존 가능성에 대하여 고찰하였다.

• Clinical and Experimental Pediatrics
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• 제62권12호
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• pp.450-455
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• 2019

Background: Lipid accumulation product (LAP) is associated with the presence and severity of nonalcoholic fatty liver disease (NAFLD) in adults. Purpose: Here we evaluated the ability of LAP to predict NAFLD in obese children. Methods: Eighty obese children (38 girls; age 6-18 years) were included. Anthropometric measurements and biochemical values were obtained from the patients' medical records. LAP was calculated as [waist circumference (WC) (cm) - 58]×triglycerides (mmol/L) in girls; [WC (cm) - 65]×triglycerides (mmol/L) in boys. The minLAP and adjLAP were described (3% and 50% of WC values, respectively) and the total/high-density lipoprotein cholesterol index (TC/HDL-C) was calculated. NAFLD was observed on ultrasound, and patients were divided into 3 groups by steatosis grade (normal, grade 0; mild, grade 1; moderate-severe, grade 2-3). The area under the curve (AUC) and appropriate index cutoff points were calculated by receiver operator characteristic analysis. Results: LAP was positively correlated with puberty stage (rho=0.409; P<0.001), fasting insulin (rho= 0.507; P<0.001), homeostasis model assessment of insulin resistance (rho=0.470; P<0.001), uric acid (rho=0.522; P<0.001), and TC/HDL-C (rho=0.494; P<0.001) and negatively correlated with HDL-C (rho=-3.833; P<0.001). LAP values could be used to diagnose hepatosteatosis (AUC=0.698; P=0.002). The LAP, adjLAP, and minLAP cutoff values were 42.7 (P=0.002), 40.05 (P=0.003), and 53.47 (P= 0.08), respectively. For LAP, the differences between the normal and mild groups (P=0.035) and the normal and moderate-severe groups were statistically significant (P=0.037), whereas the difference between the mild and moderate-severe groups was not (P>0.005). There was a statistically significant difference between the normal and mild groups for adjLAP (P=0.043) but not between the other groups (P>0.005). There was no significant intergroup difference in minLAP (P>0.005). Conclusion: LAP is a powerful and easy tool to predict NAFLD in childhood. If LAP is ≥42.7, NAFLD should be suspected. This is the first study to assess LAP diagnostic accuracy for childhood obesity.

• 한국축산식품학회지
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• 제38권6호
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• pp.1273-1285
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• 2018

The aim of this study is to determine the some physicochemical (proximate composition, pH and $a_w$ values) and reconstitution (wettability, dispersibility and solubility index (SI)) properties of spray-dried bone broth powder (BBP) along with the effects of the addition of different carrier agents. Subsequently, the powdered products were stored to determine the storage stability (pH, lipid oxidation, color, browning index) for 3 mon at $-18^{\circ}C$. For this purpose, firstly marrow-containing bones (Os femur and Os humerus) have been boiled to get the bone broth. Three different emulsions were respectively prepared (1) 20% maltodextrin (MD) added BBP, (2) 20% whey powder isolate (WPI) added BBP and (3) 10% MD and 10% WPI added BBP and the emulsions were dried using a spray-dryer with $185^{\circ}C$ inlet and $95^{\circ}C$ outlet temperature. The proximate composition and reconstitution properties of BBP were found statistically different (p<0.05) depending on the use of different carrier agents. MD added BBP showed uniform and smooth morphology. The color, browning index, thiobarbituric acid reactive substances (TBARS) and pH values of BBP significantly changed (p<0.05) during storage. In conclusion, both the results of physicochemical and storage period analyses showed that the most suitable encapsulation material in the production of the bone broth powder is MD.

• 한국축산식품학회지
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• 제39권2호
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• pp.345-353
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• 2019

Various commercial collagen mixtures aimed at improving the quality of meat products are available, but the optimal composition is unclear. This study aimed to compare the functional properties, including physicochemical characteristics and lipid oxidative stability, of loin ham marinated with three commercial collagen mixtures sold as food additives. The addition of collagen mixtures led to significant increases in the moisture content, water holding capacity (WHC), cooking yield, and instrumental tenderness, regardless of the type of collagen mixture. In particular, meat samples containing collagen mixture C showed the highest (p<0.05) WHC and tenderness among all groups. Furthermore, collagen mixture B induced increases (p<0.05) in pH values in both raw and cooked samples. The $a^*$ values of samples with collagen mixtures were lower (p<0.05) than those of samples without collagen mixtures. All collagen mixtures effectively improved oxidative stability during 7 days of storage at $4^{\circ}C$. The samples containing collagen mixture B had the lowest lipid oxidation (p<0.05) among groups. These results indicated that collagen mixture C could be used in injection brine to enhance the quality characteristics of meat products, particularly the WHC and tenderness. Collagen mixture A could be used for meat products with high fat contents based on its ability to improve lipid oxidative stability during long-term storage.

• 대한화학회지
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• 제41권2호
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• pp.69-76
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• 1997

메탄올-아세토니트릴 혼합용매에서 벤조산 무수물의 아닐린에 의한 친핵성 치환반응을$35.0{\circ}C$에서 속도론적으로 연구하여 반응 메카니즘을 밝혔다. 벤조산 무수물에 있는 두 개의 카르보닐 탄소에서 경쟁적으로 치환반응이 일어나므로 반응 생성물의 비율로부터 각각의 반응속도$k_{XY}$와$k_{XZ}$를 구하였다. Hammett$p_i$값과 교차작용상수$p_{ij}$를 이용하여 전이상태구조 및 반응메카니즘을 규명하였다. 현저히 큰$p_X,\;p_{XY},\;p_{XZ}$및 양의값을 갖는$p_Y$의 크기로부터, 본 반응이 사각고리 전이상태를 갖는 전면공격$SN_2$메카니즘으로 진행됨을 알았다.

• 대한수학회논문집
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• 제32권4호
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• pp.959-970
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• 2017

In this paper, we investigate the transcendental meromorphic solutions with finite order of two different types of difference equations $${\sum\limits_{j=1}^{n}}a_jf(z+c_j)={\frac{P(z,f)}{Q(z,f)}}={\frac{{\sum_{k=0}^{p}}b_kf^k}{{\sum_{l=0}^{q}}d_lf^l}}$$ and $${\prod\limits_{j=1}^{n}}f(z+c_j)={\frac{P(z,f)}{Q(z,f)}={\frac{{\sum_{k=0}^{p}}b_kf^k}{{\sum_{l=0}^{q}}d_lf^l}}$$ that share three distinct values with another meromorphic function. Here $a_j$, $b_k$, $d_l$ are small functions of f and $a_j{\not{\equiv}}(j=1,2,{\ldots},n)$, $b_p{\not{\equiv}}0$, $d_q{\not{\equiv}}0$. $c_j{\neq}0$ are pairwise distinct constants. p, q, n are non-negative integers. P(z, f) and Q(z, f) are two mutually prime polynomials in f.

• 미생물학회지
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• 제25권1호
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• pp.67-72
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• 1987

Cellular fatty acid composition of eight strains, indluding six strains of Comamonas terrigena, and two type strains of Pseudomonas acidovorans, and P. testosteroni was determined by gas-liquid chromatography. Almost the same composition was found in all the strains tested, and hexadecanoic acid, hexadecenoic acid, and octadecenoic acid were accounted more than 70% of total fatty acid. However, P. testosteroni differed from C. terrigena and P. acidovorans by the presence of comparatively large amonuts of 2-hydroxy-hexadecanoic acid, and C. terrigena contained three to eight times as much tetradecanoic acid in P. acidovorans and P. testosteroni. According to the similarity values calculated on the basis of fatty acid composition, C. terrigena strains were divided into three groups differentiated in the requirement of growth factors, and C. terrigena, P. acidovorans, and P. testosteroni strains occupied separate position each other in the dendrogram.

• 한국식품저장유통학회지
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• 제17권4호
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• pp.444-450
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• 2010

We investigated the quality of Dombaeki (shark meat) treated without salting (NS), with salting (S), air-packed (A), and vacuum-packed (V), during storage at $4^{\circ}C$ and $-18^{\circ}C$. We explored water holding capacity, elasticity, total bacterial counts, pH, titratable acidity level, volatile basic nitrogen (VBN) value, and drip loss. Water holding capacity and elasticity values were better when salting and vacuum-packaging were employed than when samples were not salted and were packaged in air. The total bacterial counts in SV meat were significantly lower than in other samples. The pH of all samples increased slowly during storage, and the pH values of NSA samples were significantly higher than the pH values of other samples. The VBN level and drip loss of SV meat were the lowest of all samples during storage. The results show that salted vacuum-packed meat was of better quality than that stored without salting, and air-packed, regardless of storage temperature.