• KSBB Journal
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• 제9권5호
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• pp.532-540
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• 1994

재조합 플라스미드 함유 효모 h$\alpha$1Y2SUCSTA 의 glucoamylase의 분비효율은 배양 4연째에 약 74%이였으며 염색체 삽입 재조합효모 h$\alpha$1Y2S­U UCSTA-I의 경우에는 4일째에 약 65%로 나타났다. 높은 분비효율을 나타낸 것은 glucoamy­I lase의 발현수준이 숙주세포 분비기관의 능력에 미치지 못하기 때문으로 추정된다. 두 재조합 균주에셔 모두 대부분의 세포내 glucoamylase는 c cytoplasm에 존재하고 약간의 부분만이 (10% 이내) 전 배양기간을 통하여 peri plasm에 존재하였다. 재조합 효모로부터 분비되는 glucoamy­1 lase의 특 생 을 Western blot 분 석 을 통하여 조사하였다. 배양액으로 분비된 glucoamylase는 매우 h heterogeneous하였고 그 분자량은 약 200에서 3 300 kilodalton이였다. 분비된 glucoamylase의 당 잔기량은 약 80% 이상이였고 세포내 glucoamy­l lase의 endoplasmic reticulum 형태는 약 55 에서 65kilodalton 사이의 여러 가지의 밴드로 나타났 다.

• 한국식생활문화학회지
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• 제21권5호
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• pp.516-523
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• 2006

Four dietary fiber enriched menus for the aged were developed and physicochemical were analyzed. Major foods enriching the dietary fiber were as following; kimchi & bean sprouts soup and sweet potato for menu 1, chamcheunamul and grape for menu 2, mushroom and kimchi for menu 3, dried radish leaves and green pepper for menu 4. One portion of calorie, carbohydrate, protein and fats for the aged were calculated as 567 kcal, 92.8 g, 21.3 g and 12.6 g, respectively based on recommended daily allowances for adults. Dietary fiber content increased in the menus 1, 2, 3 and 4 were 17.27%, 20.84%, 16.91%, and 23.64%, respectively. The menu 1 had significantly the highest acceptance scores among the rice, soups, side dishes and overall desirability with the acceptance sores of 4.77, 4.58, 4.62 and 4.69, respectively(p<0.05). Female showed significantly the higher acceptance scores of all of the enriched fiber menu than those of male. Moisture contents of the boiled rice with barely in menu 3 had significantly the highest value of all(p<0.05) and the side dishes of all menus did not show any significant differences at p<0.05. The pH value of boiled rice with barely in menu 3 was significantly the highest and menu 1 of kimchi & bean sprouts soup had significantly the lowest pH values(p<0.05). Hunter L value was significantly the highest in boiled rice with barley. The dietary fiber enriched menus were successfully developed for application and standardization in the meal service planning for the aged as one of trials of basic data collection.

• 한국식품조리과학회지
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• 제17권1호
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• pp.60-64
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• 2001

방향성 식용식물의 이용성을 높이기 위하여 두메부추 잎의 성분과 조직감을 분석하였다. 두메부추 잎의 당질 함량은 횐 부분 19.0g 및 녹색 부분에 14.4g로 나타나 부추의 3.7g보다 4배 이상 많았으며, 조단백질 함량은 부추보다 매우 낮았고 열량은 부추보다 현저하게 높았다. 두메부추 잎의 총 아미노산은 횐 부분에 3,989.65$\mu\textrm{g}$/g, 녹색 부분에 503.80$\mu\textrm{g}$/g 함유되었으며, 필수아미노산의 비율이 비교적 높았다. Proline, glutamine, valine, leucine 및 threonine이 두메부추 잎의 총아미노산의 주요 아미노산이었으며, 함황아미노산인 cysteine과 methionine이 확인되었다. 두메부추 잎의 횐 부분과 녹색부분에 함유된 칼륨등 10가지의 무기질은 일반적으로 녹색 부분에 그 함량이 많거나 두 부분이 비슷한 수준으로 나타났고, 식품성분표의 부추에 함유된 무기질보다 Na와 Fe은 낮았으며, selenium도 미량 확인되었다. 두메부추 잎의 횐 부분에서는 $C_{10:0}$ 및 $C_{l2:0}$를 포함한 9가지 지방산이 확인되었으며 그 가운데 $C_{l8:2}$와 $C_{l6:0}$가 많았다. 두메부추 잎의 녹색 부분에는 횐 부분보다 $C_{20:5}$ 및 $C_{20:6}$의 함량이 높았으나, $C_{l8:2}$와 ${\gamma}$- $C_{l8:2}$는 확인되지 않았다. 조직감의 차이를 비교하기 위하여 Rheometer로 cutting test를 하여 추가 진입하는 distance를 비교하였는데, 부추의 녹색 부분의 distance가 가장 높게 나타났고 두메부추 잎의 횐 부분과 녹색 부분은 같은 수준을 보였다. 부추 잎을 대조군으로 하여 두메부추의 맛을 관능검사 한 결과, 두메부추 잎의 녹색 부분의 색은 부추보다 약하였으며 독특한 향미와 뒷맛은 유의적인 차이가 없었고, 조직감은 두메부추가 부추의 녹색 부분보다 더 부드럽게 평가되었다.

• 한국식품조리과학회지
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• 제27권6호
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• pp.815-823
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• 2011

This study was carried out to analyze the change of major nutrient components of spaghetti squash by boiling. The moisture, crude protein, fat, ash and carbohydrate contents in fresh squash were 94.2%, 0.6%, 0.1%, 0.7% and 4.4% respectively as against 95.1%, 0.5%, 0.1%, 0.5% and 3.8% in boiled squash. The decrease in protein and ash contents of the boiled sample were found to be significant. Major component of the minerals were potassium and the fresh and boiled squash had the contents of 330 mg and 256 mg, respectively. There were no differences of dietary fiber between the fresh and boiled squash. Beta-carotene contents of the fresh and boiled spaghetti squash were $0.69{\mu}g$ and $2.22{\mu}g$, respectively. The contents of tocopherol were decreased as like 4.3 mg and 2.0 mg. A total of 17 kinds of amino acids were isolated from squash and they were decreased by boiling and the high content of amino acids in order were aspartic acid, glutamic acid, arginine, lysine, and leucine in raw squash. Particularly, total amino acid of fresh squash were 6,739.5 mg per 100 g edible portion and higher than that of boiled squash(4,820.3 mg). Total polyphenolic compound of the fresh squash from $297.3{\mu}g/mg$ was slightly decreased to $253.3{\mu}g/mg$ by boiling.

• Applied Microscopy
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• 제24권1호
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• pp.28-40
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• 1994

Xerostomia and xerophthalmia are delicate or serous side effects, occuring when the radiotherapy is administered to the head and neck cancer patient. It is known that the cause of the above side effect is radiosensitivity of serous cells. In this study, the ultrastructural features of the parotid glands of the X-irradiated rats were observed. Sprague-Dawley rats weighing 200-250g each were anesthetized with sodium thiopental, and placed on the Mitsubishi linear accelerator. Only the head and neck areas of animals were exposured at the distance of 80cm, within the area of $30X30cm$, in the depth of 1cm, with the speed of 200R/min. Total doses applied were 3,000R or 6,000R depending on the experimental groups. Animals were sacrificed on the 6th hour, 2nd day and 6th day after the irradiation. Parotid glands were fixed in the 2.5% glutaraldehyde-1.5% paraformaldehyde solution, and followed by refixation in the 1% osmium tetroxide solution. Dehydrated blocks were embedded in araldite mixture, and ultrathin sections were cut. Sections were contrasted with the solution of uranyl acetate and lead citrate, and observed with JEM 100 CX-II electron microscope. The results were as follows: 1. Normal parotid acinar cells are two types; the light and the dark acinar cells. The light acinar cell contains dense secretory granules, whereas dark acinar cells contains granules of medium density with some darker spots within them, or other cells contain granules of medium density with darker rims. 2. Six hours after the irradiation, many acinar cells were degenerated showing variable stages of cytolytic bodies, light bodies, or dense degenerations. Within the acinar cell, Golgi apparatus and granular endoplasmic reticula were most severely altered elements. Granules showed more contrasting densities and irregularities. 3. Two days after the irradiation, some cytolytic bodies, and focal lucent degeneration of cytoplasm, and fine granular alteration of cytoplasmic matrix were pronounced. But other elements including secretory granules are rather looked unlatered. 4. Six days after the irradiation, most severe alterations were seen. Many intracellular canaliculi (or secretion figures), quanta of cytoplasm containing secretion antecedants, severely irregular luminal border, and again contrasting density of secretory granules showing tigroid spots or dense rims were noted. And myoepithelial degenerations were observed not uncommonly. 5. Irregular densities of secretory granules were interpreted as abnormal components of protein or carbohydrate portion are synthesized or abnormally metabolized under severe X-irradiation. 6. Myoepithelial degeneration and related alteration of nerve endings, etc., were suggested as the other causes of xerostomia following X-irradiation. 7. It is requested that radiation doses should be arranged, considering in mind not only the sensitivity of acinar cells but also the myoepithelial and neural functions.

• 한국식품영양학회지
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• 제15권4호
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• pp.314-320
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• 2002

비지가루의 제빵 적성을 알아보기 위해 밀가루에 5%, 10%, 15%혼합한 빵을 만들고 비지빵의 제빵성을 향상시키기 위해 10% 비지가루 혼합분에 글루텐을 3%, 6%, 9% 첨가한 빵을 만들어 제빵 적성을 조사하고 관능검사를 실시하였다. 비지가루는 단백질 22.0%, 지방 13.2%, 탄수화물 54.3%그리고 식이섬유 27.2%를 함유하고 있었다. 영양성분이 풍부한 비지가루를 밀가루에 혼합하여 식빵을 만들었을 때 비지가루의 혼합비율이 증가함에 따라 수분흡수율, 반죽시간, 빵의 무게는 증가하였고 dough의 팽창력과 빵의 부피는 감소하였으며 10%비지가루 혼합분에 글루텐을 첨가함으로서 제빵 적성이 향상되었다. 빵의 crumb의 색도는 비지가루의 함량이 증가할수록 어두워졌으나 활성글루텐의 첨가로 밝아졌다 빵의 texture도 비지가루의 혼합비율이 높을수록 씹힘성, 경도는 증가하였으나 응집성은 차이가 없었고 활성글루텐의 첨가로 탄력성, 씹힘성, 경도는 증가하는 경 향을 보였다. 관능검사 결과 5%비지가루를 혼합하여 만든 빵은 종합적인 기호도에서 밀가루빵과 차이가 없었으며 10%비지가구 혼합분에 6% 글루텐을 첨 가하여 만든 빵은 글루텐을 첨가하지 않은 10% 비지가루 혼합분 빵보다 종합적인 기호도에서 좋은 평가를 받았다.

• Applied Biological Chemistry
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• 제36권6호
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• pp.502-509
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• 1993

산마늘의 군락지내의 식생, 토양조건 및 병충해 등의 생육환경 그리고 식품영양가를 분석하였다. 자생지의 산마늘은 실생 $3{\sim}4$년 성장되어야 성구로 발육됨을 알 수 있었고, 군락지내의 인경분포는 2엽구가 75%로 가장 많았고 1엽구(19.6%), 3엽구(5.3%)순으로 적었다. 엽수별 생육차이를 보면 1엽구 보다 $2{\sim}3$엽구가 지상부 및 인경의 생육이 좋았으며, 2엽구와 3엽구간에는 차이가 없었다. 산마늘에서는 반점병만 발생하였고 해충의 피해는 없었다. 병징은 5월부터 6월까지 발생하며, 잎에 먼저 반점의 병반을 형성하여 병반의 주위가 황화하기 시작하면서 잎의 전면에 확대 되어 건전주보다 빨리 고사하였지만, 지하부에는 피해를 주지않았다. 병원균은 불완전 균류에 속하는 Aristastoma속으로 추정되었다. 인경 부위별 단백질, 지방 및 탄소화물의 함량은 맹아, 전개엽, 인편의 순으로 감소하였으나 섬유소함량은 그 반대로 증가하여 인편은 식용할 수 없음을 알 수 있었다. 산마늘은 대체적으로 타의 식용 Allium속보다 식품 성분함량이 풍부하여 식품 가치가 높은 것으로 나타났다.

• 한국미생물·생명공학회지
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• 제22권2호
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• pp.190-196
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• 1994

Alkali soluble(AS) fraction, revealed the highest antitumor activity of the alkali extracted fractions of G. lucidum IY 009, was loaded on DEAE cellulose(OH$^{-}$ form) column. AS-1, AS-2, AS-3, AS-4 and AS-5 were obtained by stepwise elution with H$_{2}$O, 0.1 M NaHCO$_{3}$, 0.3 M NaHCO$_{3}$, 0.5 M NaHCO$_{3}$ and 0.5 N NaOH respectively, and their antitumor activities(I.R. %) against the sarcoma 180 were 97.5%, 68.0%, 73.0%, 81.0% and 66.0% respectively. AS-1 observed highest antitumor activity was appeared as single peak on the Sepharose CL-4B column chromatography, and their molecular weight was about 580,000 dalton. The carbohydrate content of AS-1 was 98.9%, their monosaccharide consisted of 67.5% of mannose, 22.5% of xylose, 5.8% of glucose, 1.8% of galactose and 2.0% of ribose. AS-1 was assumed $\alpha $linkaged xylomannan having infrared absorption at 864.3 cm$^{-1}$. The main alditol acetates of AS-1 were identified as 1,5-Di-O-acetyl1-2,3,4-Tri-O-methylxylitol, 1,4,5-Tro-O-acety1-2,3,6-Tri-O-methylmannitol and 1,3,4,5-Tetra-O-acety1-2,6-Di-O-methylmannitol by methylation analysis, and their molar ratio was 1 : 2 : 1. The core portion of AS-1 might be $\alpha $-(1$\longrightarrow $ 4)mannopyranosyl unit branched with side chain, C1 of xylopyranosyl residue linked to C3 of every 3 mannopyranosyl units, and the degree of polymerization of structural unit in AS-1 was about 835.

• Asian-Australasian Journal of Animal Sciences
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• 제14권9호
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• pp.1233-1237
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• 2001

A study was conducted to determine the effects of maturity at harvest and wilting days on the quality of round baled rye (Secale cereale L.) silage. This study was a $3{\times}3$ factorial arrangement in a split plot design with 3 replicates. The main plot was 3 harvesting dates at the stage of boot (20 Apr.), heading (29 Apr.) and flowering (14 May). The subplot was wilting day : 0 (unwilted), 0.5 and 1 day (0, 1, and 2 days at boot stage). Acid detergent fiber (ADF) and neutral detergent fiber (NDF) contents of rye silage were significantly greater than those of rye before ensiling, but crude protein (CP) content and in vitro dry matter digestibility (IVDMD) were vice versa. Buffering capacity (BC) of rye harvested at flowering stage was decreased from 264 to 202 meq/kg at 1 day wilting, however, it was increased when harvested at boot or heading stage. The pH in wilted silage was the highest while that of flowering stage was the lowest. Water soluble carbohydrate (WSC) content of wilting rye was lower than that of unwilted, and the lowest at late harvesting stage. All plots had minimal WSC content for silage fermentation. Wilting treatment and delayed harvesting date caused an increase in dry matter (DM) content of round bale silage. The content of ammonia-N expressed as a portion of total N showed negative correlation with DM content. High quality silage according to ammonia-N content could be obtained from mid-harvest with wilting. There were highly significant differences in each organic acid between harvesting dates and wilting periods. Acetic and butyric acid contents were increased with delayed harvesting and prolonged wilting period, the lactic acid content, however, was decreased. This study demonstrated that harvest of rye from heading to flowering stage with wilting would be a recommendable method for making high quality rye silage using round bale system.

• Journal of Nutrition and Health
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• 제41권1호
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• pp.54-64
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• 2008

본 연구에서는 중년여성을 대상으로 식행동 개선을 초점을 두어 6개월 간 교육을 실시하여 식사의 질, 체성분 및 혈액 성분 변화를 알아보았다. 프로그램 종료 후 대상자를 식행동 점수 변화 정도에 따라 식행동향상군과 식행동비향상군으로 나누어 비교해 본 결과, 식행동향상군의 체중, BMI, 복부지방률 그리고 내장지방의 감소율이 식행동비향상군보다 더 컸고, 식이섬유, 칼슘, 철분, 비타민 C의 섭취 변화율도 식행동향상군이 식행동비향상군보다 더 컸으며, 식행동향상군에서만 각 영양소의 INQ와 MAR이 유의적으로 증가하였다. 또한 식행동향상군의 중성지방의 감소율이 식행동비향상군의 감소율보다 더 컸다. 동일한 영양교육에 참여하였지만 대상자가 스스로 잘못된 식행동을 개선할 경우, 식이섭취 수준이 더 많이 개선되었을 뿐만 아니라 식사의 질도 향상되었고, 체중과 체지방의 감량하였으며, 혈중 지질 수준도 향상시키는 효과를 보였다 이상의 연구에서처럼 식행동이 향상됨에 따라 체중감량과 식사의 질 개선 그리고 혈중 지질 변화에 효과적임을 알 수 있었고, 장기적으로 만성질환을 예방 관리할 수 있을 것으로 생각된다. 따라서 추후에 이루어지는 비만관리 프로그램은 영양지식의 전달에 초점을 맞추기보다는 균형잡힌 영양소 섭취와 식행동 개선 및 향상을 유도하는 교육내용이 포함되어 있는 체계적인 프로그램을 장기간 시행하여 식행동 향상에 따른 효과를 살펴보는 것이 필요하다.