• 생명과학회지
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• 제18권1호
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• pp.96-102
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• 2008

이상의 연구 결과에 의하면 piceatannol의 처리에 의한 U937 세포의 증식억제는 세포주기 S기 arrest 및 apoptosis 유발과 뚜렷한 연관성이 있었다. 또한 piceatannol은 hTERT 및 TEP-1 유전자의 발현 저하와 연관된 telomerase 활성의 저하 효과도 나타내었으나, COXs의 발현 및 PGE2의 생성에는 큰 변화를 주지 못하였다. 따라서 본 연구의 결과는 암세포에서 높게 발현되는 telomerase 활성 조절제로서 piceatannol의 적용이 가능함을 보여주며, 이는 piceatannol의 항암작용을 이해하는데 매우 유용한 자료라 생각한다.

• 한국식품영양학회지
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• 제13권4호
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• pp.372-378
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• 2000

성인 남자 963명, 여자 539명, 총 1,502명에게 개고기 음식의 인식에 관한 설문조사를 한 다음 연령별, 성별로 나누고 SAS 시스템으로 통계처리하였다. 그 결과, 가장 많이 먹어본 개고기 음식은 보신탕으로 나타났고, 그 다음 전골, 수육, 무침의 순이었다. 개고기 먹는 회수는 연간 2∼6회였다. 개고기를 처음 먹어 본 나이는 남자는 21∼30세, 여자는 11∼20세가 가장 많았다. 조선시대의 개고기 요리 중 알고 있는 것은 남녀 모두 개장국이 가장 많았고, 그 다음 개소주, 옻보신탕, 편육의 순서를 보였다. 개고기를 먹어서 좋아진 점은 남녀 모두 \`건강해졌다\`가 가장 많았고 그 다음 \`활력이 생겼다\`는 순서를 나타냈다. 새로 개발하기를 바라는 요리는 남녀 모두 개구이가 가장 많았고, 그 다음 탕수육과 즉석 보신탕으로 나타났다.

• 한국식품조리과학회지
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• 제29권2호
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• pp.169-175
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• 2013

The purpose of this study was to provide the basic information necessary to efficiently run a coffee shop. It comparatively analyzes the relative importance and satisfaction of side menu selection characteristics through analyses on customer importance-satisfaction when selecting a side menu as well as their usage behavior of the side menu at coffee shops. According to reason price the analysis result on the differences in the coffee shop side menu importance and satisfaction, there was a difference because the importance of selecting a side menu was higher for the attributes of taste, health, packing & appearance, economics and personnel service compared to satisfaction among which the price of a side menu was found to be the top priority for improvement. The significance of coffee shop side menu for the respondents prior to usage as well as their satisfaction after usage was evaluated in order to comparatively analyze the relative importance and achievement of each characteristic through the IPA. The result indicated that the variables positioned in the Concentrate Here area (II) were related to economic feasibility such as reasonable price, appropriate price of set menu, telecommunication company affiliated service and coupon usage and point accumulation. As for the Keep up the Good Work area (I), there were many variables regarding personnel service including taste of side menu, blending with coffee, clean packing, clean packaging, staff's side menu knowledge, staff's quick response, staff's politeness and staff's sincere response. As for the variables in the Low Priority area (III), health variables on health such as nutritional value, eco-friendly food materials and calories were observed.

• Journal of Microbiology and Biotechnology
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• 제27권2호
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• pp.226-233
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• 2017

Jeung-pyun, a fermented rice cake, is prepared by fermenting rice sourdough using makgeolli, a traditional Korean rice wine, in the presence of yeast and lactic acid bacteria (LAB). The goal of this study was to conduct biochemical and microbial analyses of five different rice sourdoughs, each fermented with a different commercial makgeolli, using culture-dependent and culture-independent approaches. All sourdough samples fermented with different makgeolli for 6.5 h showed different profiles in pH, total titratable acidity, organic acid concentration, and microbial growth. LAB belonging to different genera were identified based on colony morphology on modified MRS and sourdough bacteria agar medium. PCR-denaturing gradient gel electrophoresis analyses of the five sourdoughs showed different bands corresponding to LAB and yeast. 16S/26S rRNA gene sequence analyses of the samples confirmed that the predominant LAB in the five fermented rice doughs was Lactobacillus plantarum, Lb. pentosus, and Lb. brevis. Various other Lactobacillus spp. and Saccharomyces cerevisiae were common in all five fermented samples. This study provides comprehensive and comparative information on the microflora involved in fermentation of rice sourdough and signifies the need to develop effective starters to enrich the quality of jeung-pyun.

• 산업경영시스템학회지
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• 제41권2호
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• pp.1-8
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• 2018

K-means algorithm is one of the most popular and widely used clustering method because it is easy to implement and very efficient. However, this method has the limitation to be used with fixed number of clusters because of only considering the intra-cluster distance to evaluate the data clustering solutions. Silhouette is useful and stable valid index to decide the data clustering solution with number of clusters to consider the intra and inter cluster distance for unsupervised data. However, this valid index has high computational burden because of considering quality measure for each data object. The objective of this paper is to propose the fast and simple speed-up method to overcome this limitation to use silhouette for the effective large-scale data clustering. In the first step, the proposed method calculates and saves the distance for each data once. In the second step, this distance matrix is used to calculate the relative distance rate ($V_j$) of each data j and this rate is used to choose the suitable number of clusters without much computation time. In the third step, the proposed efficient heuristic algorithm (Group search optimization, GSO, in this paper) can search the global optimum with saving computational capacity with good initial solutions using $V_j$ probabilistically for the data clustering. The performance of our proposed method is validated to save significantly computation time against the original silhouette only using Ruspini, Iris, Wine and Breast cancer in UCI machine learning repository datasets by experiment and analysis. Especially, the performance of our proposed method is much better than previous method for the larger size of data.

• 한국자원식물학회지
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• 제27권6호
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• pp.650-659
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• 2014

Large quantities of Korean wild grape (Vitis coignetiae, KWG) pomace, a by-product of grape juice and wine manufacture, are generated annually, and disposal cost of KWG pomace is now increasing. Therefore, this study was conducted to determine total polyphenol, flavonoid, and anthocyanin content in whole KWG, KWG skin and KWG pomace and to identify and quantify flavonoids found in whole KWG and KWG pomace using LC/MS/MS. Spectral analysis showed high total polyphenol and flavonoid in KWG skin extracted with 75% ethanol (p < 0.05). KWG pomace had higher amount of total polyphenol, flavonoid and anthocyanin than whole grape (p < 0.05). Sixteen flavonoids were identified, but only 10 flavonoids were quantifiable from whole KWG and KWG pomace. Both epicatechin and rutin were the major flavonoids, and 521 or 147 ng/g of epicatechin (p < 0.05) and 305 or 110 ng/g of rutin (p > 0.05) were found in whole KWG and KWG pomace, respectively. The results show that KWG pomace is a very rich source of flavonoids, thus KWG pomace can be used as a functional food additive. Plans to include KWG pomace in food production are necessary.

• 건축역사연구
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• 제19권6호
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• pp.233-250
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• 2010

Jukseoru as an official pavilion of the government, one of the eight sceneries in Gwndong Area, is located on the cliff over Osipcheon River. This paper interprets form and space of the pavilion with restored old life by analyzing pictures of official party in 18th century in Chosun Dynasty. Every part of the space is occupied by persons by the class and duty: the pricipal guest, nobles, subordinates, gisaengs, court musicians, and guards from the high to the low and from the inside to the outside. Applying the analysis to the Jukseoru pavilion, the noblest lord takes sit on the platform in front of folded screen at main bay under checked ceiling, enclosed by low timber beam. The next northern end bay is a place for subordinates' and servants' waiting for preparation for rice wine. Southern end entrance bay is not a result of later addition but deliberately and originally made for lower place outside the railing of wooden floor: for a waiting woman gisaeng, and subordinates. Outside under the eaves on the platform with bedrock, artificial stone and soil is a place for court musicians, subordinates, and guards. The yard in front of the building is a place for preparing meals by cookers. Every detailed ornamental form is different each other by the place for the occupied class. Existing theory tells that the building, 7 bays gable-and-hipped roof, is a result of structural extention of 2 bays at the 5 bays gabled-roof. However, through the interpretation of old pictures and application to the pavilion, the present Juseoru is not a result of later structural addition, but deliberately designed creation suited to life in hierarchical traditional society.

• Journal of Microbiology and Biotechnology
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• 제23권1호
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• pp.40-46
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• 2013

A variety of nuruk were collected from various provinces in Korea, and their microflora profiles were analyzed at the species level. A total of 42 nuruk samples were collected and when the viable cell numbers in these nuruk were enumerated, the average cell numbers of bacteria, fungi, yeast, and lactic acid bacteria from all nuruk were 7.21, 7.91, 3.49, and 4.88 log CFU/10 g, respectively. There were no significant differences in viable cell numbers of bacteria or fungi according to regions collected. Bacillus amyloliquefaciens and B. subtilis were the predominant bacterial strains in most samples. A significant portion, 13 out of 42 nuruk, contained foodborne pathogens such as B. cereus or Cronobacter sakazakii. There were various species of lactic acid bacteria such as Enterococcus faecium and Pediococcus pentosaceus in nuruk. It was unexpectedly found that only 13 among the 42 nuruk samples contained Aspergillus oryzae, the representative saccharifying fungi in makgeolli, whereas a fungi Lichtheimia corymbifera was widely distributed in nuruk. It was also found that Pichia jadinii was the predominant yeast strain in most nuruk, but the representative alcohol fermentation strain, Saccharomyces cerevisiae, was isolated from only 18 out of the 42 nuruk. These results suggested that a variety of species of fungi and yeast were distributed in nuruk and involved in the fermentation of makgeolli. In this study, a total of 64 bacterial species, 39 fugal species, and 15 yeast species were identified from nuruk. Among these strains, 37 bacterial species, 20 fungal species, and 8 yeast species were distributed less than 0.1%.

• 한국식품과학회지
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• 제50권1호
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• pp.55-60
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• 2018

과거 전통방식으로 제조되는 4가지 상업용 시판누룩들을 파이로시퀀싱 방법을 이용하여 미생물군집을 확인하였다. 누룩시료의 진균류 총 유효 sequencing read수는 14,800이였으며 후속 quality trimming, denoising와 chimera removal와 같은 작업을 통해 얻은 평균 sequence read의 수는 3,494이였다. 진균류의 phylum 수준에서 SH, JJ, SS 시료에서는 자낭균류가 우세한 것으로 확인되었으나 SJ는 접합균류가 우세하였다. 발효력과 관계가 있는 것으로 알려진 Saccharomycopsis속 효모분포는 제조과정에서 상대적으로 발효시간이 길었던 SH와 SS의 경우에서 더 많았다. 세균류의 파이로시퀀싱결과 유효 sequencing read수는 31,485이였으며 평균 sequence read는 7,871이였다. 세균의 phylum 수준에서는 모든 시료에서 Firmicutes문이 우세한 것으로 분석되었다. SH의 경우 주로 Lactobacillus속, Leuconostoc속, 기타 Pediococcus속과 이를 포함하는 Lactobacillales목과 Leuconostocaceae과 등 젖산균들이 우세균주로 분포하였다. JJ와 SJ의 경우, 각각 Staphylococcus속과 Bacillus속이 우세균으로 나타났다.

• 분석과학
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• 제21권1호
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• pp.53-57
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• 2008

주류 중 에틸카바메이트의 함량을 조사하기 위해 시중에 유통되는 시료를 고체상 정제컬럼(충진제: 규조토)에 흡착시켜 디클로로메탄으로 용출시킨 후 GC/MS-SIM 방법에 의해 분석하였다. 적용된 분석법의 회수율은 85.2-87.9% 이었으며 변이계수는 0.7-1.9%, 검출한계는 $2{\mu}g/kg$, 정량한계는 $10{\mu}g/kg$이었다. 에틸카바메이트의 함량을 조사한 결과는 대상 주류의 유형에 따라 검출수준에 차이를 나타냈으며, 평균 검출수준은 리큐르 $194{\mu}g/kg$, 과실주 $105{\mu}g/kg$, 일반증류주 $62{\mu}g/kg$, 청주 $28{\mu}g/kg$, 약주 $15{\mu}g/kg$, 기타 주류 $12{\mu}g/kg$, 소주 불검출 이었다.