• 한국축산식품학회지
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• 제35권2호
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• pp.189-196
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• 2015

The aim of this study was to manufacture functional high protein fermented beverage, using whey protein concentrate (WPC) and Lactobacillus plantarum DK211 isolated from kimchi, and to evaluate the physicochemical, functional, and sensory properties of the resulting product. The fermented whey beverage (FWB) was formulated with whey protein concentrate 80 (WPC 80), skim milk powder, and sucrose; and fermented with Lactobacillus plantarum DK211 as single, or mixed with Lactococcus lactis R704, a commercial starter culture. The pH, titratable acidity, and viable cell counts during fermentation and storage were evaluated. It was found that the mixed culture showed faster acid development than the single culture. The resulting FWB had high protein (9%) and low fat content (0.2%). Increased viscosity, and antioxidant and antimicrobial activity were observed after fermentation. A viable cell count of 10⁹ CFU/mL in FWB was achieved within 10 h fermentation, and it remained throughout storage at 15℃ for 28 d. Sensory analysis was also conducted, and compared to that of a commercial protein drink. The sensory scores of FWB were similar to those of the commercial protein drink in most attributes, except sourness. The sourness was highly related with the high lactic acid content produced during fermentation. The results showed that WPC and vegetable origin lactic acid bacteria isolated from kimchi might be used for the development of a high protein fermented beverage, with improved functionality and organoleptic properties.

• 한국염색가공학회지
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• 제28권3호
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• pp.219-229
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• 2016

The purpose of this study was to investigate the dyeability of silk fabrics with sweet potato stem leaf extract. To obtain the optimal dyeing conditions it was examined at various dyeing conditions(temperature, pH, time and bath ratio). The dyeability and the depths of shade which were evaluated in terms of K/S and CIELAB color difference values of the dyed and mordanted fabrics were also investigated. After dyeing, various color fastness(wash fastness, dry cleaning fastness, light fastness, rub fastness, and perspiration fastness) was measured and reviewed for UV protective, deodorant and antimicrobial functionality. The optimun output, as a result, was shown at 100% of dye concentration, $90^{\circ}C$ of dyeing temperature and 80 minutes of dyeing time while in terms of dye uptake depending on the kind of mordants and mordanting, it was found that among four mordants of $Alk(SO_4)_2$, $CuSO_4$, $SnCl_2$, and $FeSO_4$, post-mordanting with $SnCl_2$ showed the best results. Color fastness to dry cleaning, washing and rubbing was found strong at grade 4-5 and the grade to perspiration was as good as 3 while to light fastness was good at 4 as well. In aspects of functional properties, it showed excellent results of 98.3% UV protection rate and 88% deodorization rate. Antibacterial activity was 99.9% against staphylococcus aureus and 73.3% against klebisella pneumoniae. In conclusion, we validated that the dyestuffs from the disused sweet potato stem leaf extract would be useful as a natural dye material using the optimized conditions and dyeability for silk dyeing.

• 한국식품위생안전성학회지
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• 제32권6호
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• pp.531-535
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• 2017

본 연구에서는 김치로부터 L. mesenteroides CJNU0041을 분리하여 16S rRNA 염기서열 분석을 통해, 동정하였으며, ${\beta}$-glucosidase 활성이 우수한 것으로 나타났다. L. mesenteroides CJNU0041를 이용한 브로콜리 발효 동안 생균수와 pH 및 ${\beta}$-glucosidase 활성에 대해 분석한 결과, 발효 시간은 48 hours이 적당한 것으로 판단되었다. 또한, 발효 후 생물 전환이 일어남을 HPLC 분석을 통해 확인하였다. 그리고, L. mesenteroides CJNU0041의 브로콜리 발효물에서 C. difficile에 대한 생육 억제 효과를 확인 할 수 있었다. 따라서, 본 연구를 통해 분리된 신규 L. mesenteroides CJNU0041을 C. difficile의 생육 제어를 위한 유산균 제재화가 가능할 것으로 판단되며, 브로콜리 발효물도 다양한 식품에 적용이 가능할 것으로 사료된다.

• 한국식품위생안전성학회지
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• 제21권4호
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• pp.269-273
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• 2006

소르빈산 칼륨은 소르빈산의 일종으로 항세균 및 곰팡이 발육 저지 효과를 갖고 있다. 이러한 성질로 인하여 소르빈산 칼륨은 곰팡이와 진균에 대한 식품 방부제로서 사용되고 있다. 소르빈산 칼륨은 많은 양에 노출되었을 때도 체내에서 수분과 이산화탄소로 분해되는 특성으로 인하여 독성이 없는 것으로 알려져 있다. gap junction을 통한 세포 간 신호 전달(GJIC)는 생체의 성장과 분화에 있어서 조직의 항상성 유지에 본질적인 역할을 하고 있다. 본 연구는 WB-F344 랫드의 정상 간 상피 세포(WB 세포)에서 소르빈산 칼륨을 노출하였을 때 GJIC에 대하여 어떤 영향을 미치는지 알아보았다. 그 결과 소르빈산 칼륨에 노출에 의하여 WB세포의 GJIC가 농도 및 시간 의존적으로 현격하게 감소하는 것을 관찰하였다. 소르빈산 칼륨은 GJIC를 강력하게 억제하며, 이는 WB 세포에서 gap junction을 구성하는 connexin 43의 인산화와 병행하는 것을 확인하였다. 소르빈산 칼륨이 gap junction의 기능을 방해함으로 인해 소르빈산 칼륨에 의한 간독성이 유발될 수 있을 것이다.