• 생약학회지
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• 제47권1호
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• pp.84-91
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• 2016

Korean ginseng (Panax ginseng C. A. Meyer) has been used as a traditional herbal medicine in East Asia and is very popular in the world, because of its health benefits. To comparison of pharmacological components and physiochemical properties between white and red ginseng from same body, we analyzed ginsenoside and malonyl ginsenoside, ash, crude lipid/protein, fatty acid, mineral contents, total/reducing sugar, and total phenolic and acidic polysaccharide contents. The general components did not show any significant difference between white and red ginseng. Whereas, the content of neutral ginsenoside $Rb_1$, $Rb_2$, Rc and Rd were higher in red ginseng than those of white ginseng. However, malonyl ginsenoside such as $m-Rb_1$, $m-Rb_2$, m-Rc and m-Rd in white ginseng were similar to neutral ginsenoside $Rb_1$, $Rb_2$, Rc and Rd in white ginseng and far higher than those of red ginseng. These results exhibit that malonyl ginsenosides were converted to neutral ginsenosides in steaming process for red ginseng. So, we suggest that malonyl ginsenoside are necessary to applies in ginsenoside analysis of Korean ginseng.

• 한국식품조리과학회지
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• 제24권3호
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• pp.304-311
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• 2008

This study examined Jeung-pyun(JP) Retrogradation in samples containing 3% whole protein, 7S protein, or 11S protein(w/w) that were stored at $4^{\circ}C$ for 6, 12, 24 and 72 hr. Rheometery and differential scanning calorimetry(DSC) were used in the analysis. The pH of the dough decreased during the fermentation process, but it increased after steaming. The JP prepared with soybean protein isolate(SPI) had higher pH than the control group. During storage the textural characteristics of the JP showed effects according to the additions of SPI. After 6 hr of storage, the JP samples containing soybean flour, whole protein, 7S protein, and 11S protein had lower hardness valuse. From 4 hr to 12 hr, higher springiness values were found in the samples containing whole protein, 7S protein and 11S protein. At 0 hr, the control group had the highest cohesiveness value, but after 24 hr it presented the lowest value. For gumminess, after 6 hr of storage, the control group offered the lowest value. Whereas after 12 hr of storage the whole protein group showed the highest value, and at 24 hr, the whole protein, 7S protein, and 11S protein groups had higher values. According to the DSC results, the 11S protein group had lower enthalpy values(${\bigtriangleup}H$) suggesting that adding 11S protein to JP might improve starch retrogradation. After 72 hr of storage, the control group had the highest onset temperature($T_{o}$) and peak temperature($T_{p}$) whereas the 7S and 11S protein JP samples had higher conclusion temperatures($T_{c}$). Therefore, based on the different analysis result between the control and treatment groups, the addition of SPI to Jp had effects on retrogradation.

• 한국축산식품학회지
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• 제36권1호
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• pp.23-28
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• 2016

This study investigates the effect of cooking, storage, and reheating conditions on the formation of cholesterol oxidation products (COPs) in pork loin. Samples of pork loin procured 24 h postmortem were initially processed and assessed for total fat and cholesterol content. The cooking methods evaluated were pan roasting, steaming, oven grilling, and microwaving. Cooked pork loin samples were stored at 4℃ and reheated after 3 and 6 d of storage using the original method of preparation or alternately, microwaving. Fat content increased significantly with cooking as a result of the loss in moisture but cholesterol content remained unchanged. Pan roasting and microwave cooking caused a significantly higher production of COPs, as with the process of reheating using microwave, pan roasting, and oven grilling methods. The major COPs found in pork loin were cholestanetriol, 20-hydroxycholesterol, and 25-hydroxycholesterol, whose concentrations varied according to the different cooking and reheating methods used. Moreover, the aerobic storage of cooked pork loin under a refrigerated condition also increased the formation of cholesterol oxides on reheating.

• 고려인삼학회:학술대회논문집
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• 고려인삼학회 1984년도 학술대회지
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• pp.153-158
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• 1984

홍삼의 물추출물을 먼저 다공성의 polymer로 분획을 나누고 다음에 Silica gel컬럼 크로마토 그래피로 분리하여 2개의 새로운 형태의 배당체인 A($C_{12}H_{16}O_(8)$)와 B($C_{9}H_{16}O_{7}$)를 분리하였으며, 이때 이때 수율은 각각 $0.04{\%}$와 $0.16{\%}$였다. A와 B의 구조는 NMR과 MS에 의햇 밝혀졌다. 백삼의 추출물에서는 이들 배당체는 검출되지 않았으며, 한편 증삼과정중에 A와 B의 형성기 전이 논의될 것이다. 또한 홍삼의 뇌두로부터 사포닌의 분리 및 확인이 역시 보고될 것이다.

• Journal of Ginseng Research
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• 제20권4호
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• pp.389-415
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• 1996

Panax ginseng C.A. Meyer(Araliaceae) has been traditionally used as an expensive and precious medicine in oriental countries for more than 5, 000 years. Ginseng saponin isolated from the root of Panax ginseng have been regarded as the main effective components responsible for the pharmacological and biological activities. Such as antiaging effects. antidiabetic effects anticancer effects. Protection against physical and chemical stress. Analgesic and antipyretic effects. Effects on the central nervous system, tranquilizing action and others. Thirty kinds of ginsenosides have been so far isolated from ginseng saponin and their chemical structures have been elucidated since 1960's. Among which protopanaxadiol type is 19 kinds. protopanaxatriol type. 10 kinds and oleanane type, one. Since ginsenosides are generally labile under acidic conditions ordinary acid hydrolysis is always accompanied by many side reactions, such as epimerization. hydroxylation and cyclization of side chain of the sapogenins Especially. it is well known that C-20 glycosyl linkage of ginsenoside was hydrolysed on heating with acetic acid to give an equilibrated mixture of 20(S) and 20(R) epimers. And also, the chemical transformations of the secondary metabolites have appeared during the steaming process to prepare red ginseng. Indicating demalonylation of malonyl ginsenosides, elimination of glycosyl residue at C-20 and isomerization of hydroxyl configuration at C-20. But these studies have not provided a comprehensive picture in explaning how these ginsenosides showed val'iotas pharmacological activities of ginseng. Though some of them have been involved in the mechanism of pharmacological actions. Recently, non-saponin components have received a great deal of attention for their antioxidant, anticancer antidiabetic, immunomodulating. anticomplementary activities and so on. To meet the demand for such wide applications, studies on the non-saponin components play an important role in providing a good evidence of pharmacological and biol ogical activities. Among the non-saponin constituents of Korean ginseng, polyacetylenes, phenols. Sesquiterpenes, alkaloids. polysaccharides oligosaccharides, oligopeptides and aminoglycosides together with ginsenosides of terrestrial part are mainly described.

• 한국식품조리과학회지
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• 제33권1호
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• pp.37-44
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• 2017

Purpose: The purpose of this study was to simplify the traditional manufacturing method of Jeungpyun by developing a new process for Jeungpyun preparation using meringue and to also investigate the quality characteristics of Jeungpyun made with green tea powder. Methods: The Jeungpyun was manufactured as 4 sample preparations (Jeungpyun: J; Jeungpyun+0.5% green tea: J+0.5% GT; Jeungpyun+1% green tea: J+1% GT; and Jeungpyun+1.5% green tea: J+1.5% GT) through mixing rice flour, meringue, green tea powder (0-1.5%), dry yeast, water, and milk, steaming for 4 min at $180^{\circ}C$ and 3 min at $220^{\circ}C$, and then standing for 1 hr at room temperature. The quality characteristics of Jeungpyun were evaluated based on physicochemical properties, total mold, texture analysis, and sensory evaluation. Results: The pH of Jeungpyun batter was significantly lower in J+1.0% GT and J+1.5% GT than J. The specific gravity, weight, volume, and specific volume of J+0.5% GT and J+1% GT was not significantly different, as compared to J. In color, L value decreased and a and b value increased based on the increase of green tea powder. The antifungal activity was the highest in J+1.5% GT, followed by J+1.0% GT, J+0.5% GT, and J, in order. Samples with added green tea powder showed decreased hardness, as compared with J; its effect was significant in J+1.0% GT and J+1.5% GT after storage for 1 day. In sensory evaluation, the color of Jeungpyun was darkened by the addition of green tea powder. The egg smell and hardness significantly decreased by addition of green tea powder. Based on quantitative description analyses, overall acceptability was the highest in J+1% GT. Conclusion: Therefore, 1% green tea powder was the optimal amount for preparing Jeungpyun with meringue. For simplification of the traditional manufacturing method, Jeungpyun could be produced with meringue and green tea powder, which has potent physiological activities.

• The Journal of Advanced Prosthodontics
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• 제7권2호
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• pp.151-159
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• 2015

PURPOSE. To describe and characterize the surface topography and cleanliness of CAD/CAM manufactured zirconia abutments after steaming and ultrasonic cleaning. MATERIALS AND METHODS. A total of 12 ceramic CAD/CAM implant abutments of various manufacturers were produced and randomly divided into two groups of six samples each (control and test group). Four two-piece hybrid abutments and two one-piece abutments made of zirconium-dioxide were assessed per each group. In the control group, cleaning by steam was performed. The test group underwent an ultrasonic cleaning procedure with acetone, ethyl alcohol and antibacterial solution. Groups were subjected to scanning electron microscope (SEM) analysis and Energy-dispersive X-ray spectroscopy (EDX) to verify and characterize contaminant chemical characterization non- quantitatively. RESULTS. All zirconia CAD/CAM abutments in the present study displayed production-induced wear particles, debris as well as organic and inorganic contaminants. The abutments of the test group showed reduction of surface contamination after undergoing an ultrasonic cleaning procedure. However, an absolute removal of pollutants could not be achieved. CONCLUSION. The presence of debris on the transmucosal surface of CAD/CAM zirconia abutments of various manufacturers was confirmed. Within the limits of the study design, the results suggest that a defined ultrasonic cleaning process can be advantageously employed to reduce such debris, thus, supposedly enhancing soft tissue healing. Although the adverse long-term influence of abutment contamination on the biological stability of peri-implant tissues has been evidenced, a standardized and validated polishing and cleaning protocol still has to be implemented.

• 생약학회지
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• 제51권4호
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• pp.340-348
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• 2020

This study was conducted to evaluate the immunomodulatory effects of red doraji (Platycodon grandiflorum, RD) prepared by repeated steaming and drying process in the immune-suppressed mice induced by pre (RD-A) or post-treatment (RD-B) with cyclophosphamide. The immune-stimulating effects of ethanol RD extract in in vivo at 150 (RD-1) and 300 mg/kg body weight (RD-2) for RD-A and RD-B groups were measured and compared to the NC group supplied with distilled water only or positive control group. After 14 days of oral supplement, serum IgA, IgG, and cytokine levels, splenocytes proliferation rate, NK cell activity, and gene expression of cytokines were measured as immune related biomarkers. Serum IgA, IgG, IL-1β, and IL-12 levels increased in both RD-A and RD-B groups while serum TNF-α level decreased in RD-A group compared to the NC group. Splenocytes proliferation rate, NK cell activity, and cytokine (IL-1β, IL-6, IFN-γ) expression levels were also improved by RD supplement in the both groups. The RD showed more significant immunomodulatory effects at higher dose (RD-2) rather than the lower dose (RD-1). Thus, RD has an immune efficacy in a dose dependent manner and can be used as an immune stimulating source to improve immunity.

• 한국가구학회지
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• 제21권6호
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• pp.459-468
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• 2010

가구를 디자인하는데 있어서 재료는 매우 중요한 요소이다. 목재는 가구 재료 가운데 가장 많은 부분을 차지하고 있다. 목재는 자연 재료로 부드럽고 환경 친화적인 반면에 수축과 팽창 같은 변화가 심해 목재가 지닌 특성을 고려하지 않으면 올바른 디자인을 할 수가 없다. 목재를 다루는 기술 가운데 휨 가공법은 가구의 다양한 형태를 만들어내는데 매우 유용한 기술 가운데 하나이며, 오래 전부터 가구제작에 사용되어 오면서 증기, 암모니아, 고주파 등 가공방법에 관한 기술적 발전을 가져왔다. 목재는 점탄성 물질로 약간의 가소성을 가지고 있어 힘을 가하면 아름다운 곡선을 만들 수 있는 재료적 특성을 가지고 있다. 따라서 이 논문은 지금까지 가구제작에 사용되어 온 휨 가공법의 종류와 그 특성들을 조사하여 대량생산 또는 소량생산에 적합한 방법들을 체계적으로 분류하여 가구의 형태와 생산방식에 따라 어떠한 가공법을 사용하여야 되는지를 연구하고자 한다. 이번 연구를 통해서 휨 가공방법의 장점은 가구디자인에서 디자이너의 다양한 아이디어를 표현할 수 있는 기술적 방법의 한 가지라 할 수 있다. 분석결과 증자처리 휨 가공은 다품종 소량생산에 적합하고, 암모니아 휨 가공은 스프링 백 현상이 없으며 다양한 자유곡선의 형태 가공에 적합한 방법이라 할 수 있다. 대량생산에서는 고주파 가공이 많이 사용되며, 거단 휨 가공은 작업방법이 용이했고, 적층 휨 가공은 가장 일반적인 가공법으로 소량 또는 대량생산에 모두 적합한 가공법이라 할 수 있다. 또한 이 연구를 통해 많은 가구 디자이너와 제작자들이 목재의 휨 가공에 도움을 주는데 목적이 있다.

• 한국식품과학회지
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• 제31권5호
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• pp.1241-1246
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• 1999

증편은 탁주를 스타터로 사용하여 젖산과 알코올발효에 의해 생성되는 해면상 구조에 의한 부드러운 조직과 신맛이 나는 특징이 있으나 제조시간이 길고 균일한 품질을 갖는 제품의 생산이 어려우며 탁주유래의 불쾌취로 인하여 소비가 감소하고 있다. 본 연구는 증편의 제조시간단축과 품질향상을 목적으로 증편발효에 적합한 상업적 젖산균 스타터를 선발하고 이를 효모와 함께 사용하는 발효시스템을 개발하였다. 젖산균 스타터는 발효시 초기 pH 감소속도가 빠르고 상큼한 산미를 느낄 수 있는 Lactococcus lactis, Lactococcus cremoris· 및 Lactococcus diacetylactis로 구성된 것을 선발하였다. 발효 중 pH는 발효시간 3시간까지는 급격한 감소를 보이다 이후 완만한 감소를 보여 3시간을 적정 발효시간으로 결정하였다. 젖산균과 효모의 적정 첨가량은 상패한 산미와 적당한 비체적을 보인 젖산균 0.45%, 효모 0.6%로 결정하였다. 3시간동안 젖산발효한 slurry를 2시간동안 효모발효한 slurry와 혼합하여 1시간 동안 2차 발효하는 발효시스템을 이용하여 증편제조 공정을 완성하였으며 본 방법에 의해 제조된 증편은 전통적인 방법에 의해 제조된 증편에 비해 품질이 우수하였으며 제조시간을 50% 이상 단축할 수 있었다.