• 생물정신의학
• /
• 제8권2호
• /
• pp.266-270
• /
• 2001

Objective : The purpose of this study was to compare the plasma amitriptyline and nortriptyline level between before and after fluoxetine addition with patients who were currently taking amitriptyline. Method : From the inpatient and outpatient unit of Soon Chun Hyang University Hospital, Chunan, fourteen subjects who were taking amitriptyline 25mg more than 1 week at least were given fluoxetine 20mg. Before and 2 weeks after fluoxetine addition, the plasma level of amitriptyline and nortriptyline are analyzed simultaneously by High Performance Liquid Chromatography(HPLC). At the same times, HAM-D(Hamilton Rating Scale for Depression) score and the UKU(Uldvalg for Klinske Unders${\Phi}$ gelser) side effect scale were checked. Results : After fluoxetine addition to the patients who were taking amitriptyline, the plasma level of amitriptyline, nortriptyline and sum of amitriptyline and nortriptyline had risen. The mean plasma amitriptyline level increased from $168.9{\pm}89.4ng/ml$ to $183.0{\pm}102.0ng/ml$ after fluoxetine addition(p=0.011), but the change was not statistically significant. The mean plasma nortriptyline level increased significantly from $114.3{\pm}70.2ng/ml$ to $168.0{\pm}86.2ng/ml$ after fluoxetine addition(p=0.011). In addition, the mean plasma level of total amitriptyline and nortriptyline increased significantly from $283.1{\pm}125.3ng/ml$ to $350.9{\pm}78.4ng/ml$ after fluoxetine addition(p=0.016). After fluoxetine addition, no significant change was noted in the UKU side effect scale score. Conclusion : As consequence of comparison of plasma amitriptyline and nortriptyline level before and after fluoxetine addition, mean amitriptyline, nortriptyline and total plasma level was increased after fluoxetine addition. This suggests that coadministration of amitriptyline and fluoxetine may induce improvement of depressive symptom in depressive patients by way of increased plasma level of amitriptyline.

• 한국식품조리과학회지
• /
• 제31권4호
• /
• pp.431-440
• /
• 2015

세계 10대 슈퍼 푸드인 렌틸과 안정한 붉은 색소로 갖는 것으로 알려진 백년초를 첨가하여 제조한 소시지의이화학적, 물리적 및 관능적 특성의 변화를 관찰하고 건강에 유익한 소시지 제조에 적합한 배합비를 찾고자 하였다. 아질산나트륨 0.15% 첨가군을 대조군(F0)로 하여렌틸 5%와 백년초 추출물(0%, 1%, 3%)을 첨가한 시료군(F1, F2, F3)과 렌틸 10%와 백년초 추출물(0%, 1%, 3%)을 첨가한 시료군(F4, F5, F6)으로 구분하였다. 동물성 단백질을 대체하는 렌틸의 첨가에 의해 조단백의 유의적 증가, 조지방의 유의적 감소를 보였다. 또한, 렌틸에 함유된 다량의 식이섬유와 전분으로 인하여 소시지에서도 렌틸 첨가량 증가에 따라 식이섬유와 전분 함량에 유의적 증가를 나타내었다. 렌틸은 소시지에서 부족한 식이섬유를 보충하고 소시지 제조에 일반적으로 사용되고 있는 증점제인 전분에 대한 대체효과 까지 가능한 것으로 나타났다. 백년초는 렌틸과 마찬가지로 다량의 식이섬유와 미네랄을 함유하고 있어 소시지의 식이섬유를 보충하고 미네랄을 증가시켰다. 렌틸과 백년초 혼합첨가로 소시지의 표면색도는 밝기(L)가 낮아지고 황색도가 높아졌으나 적색도는 각각에 대한 영향이 다르게 나타나서 렌틸 첨가에 의해서는 감소되고, 백년초 첨가에 의해서는 증가하였다. 처리군 중에서 대조군과 가장 유사한 색도를 나타내는 것은 F5(렌틸 10% + 백년초 1%) 이었다. 렌틸과 백년초 첨가로 인한 조직의 변화는 주로 렌틸에 의해 나타났으며 렌틸 첨가량 증가에 의해 경도, 탄력성, 검성, 씹힘성이 증가하여 소시지의 texture를 향상시켰다. 소비자에 대한 기호도 평가에서 색은 F3(렌틸 5% + 백년초 3%)가 대조군과 유의차가 없이 가장 높게 평가되었으며 맛은 대조군보다 F4, F5가 더 높게 평가되었고 전체 기호도는 F3, F4, F5가 유의차 없이 대조군보다 높았다. 렌틸과 백년초를 소시지 제조에 첨가하여 식이섬유가 보충되고 증점제로 주로 첨가되는 전분에 대한 대체효과를 나타내었으며 소시지의 texture를 향상시키고 맛에 대한 기호도를 높여주었다. 또한, 대조군과 적색도가 유사한 것은 F3(렌틸 5% + 백년초 3%) 와 F5(렌틸 10% + 백년초 1%) 이었으나 황색도와 표면밝기를 모두 고려시 대조군과 가장 색도가 유사한 것은 F5 이었다. 따라서, 렌틸과 백년초의 첨가량이 많을수록 식이섬유가 보충되고 물성이 우수한 소시지가 제조되었으나 소시지에 발현되는 색상을 고려할 때 렌틸 10%와 백년초 에탄올 추출물 1%의 첨가가 가장 제조에 적합하였다.

• 한국농공학회지
• /
• 제30권1호
• /
• pp.73-80
• /
• 1988

This study was performed to obtain the basic data which can be applied to use of foaming mortars. The results obtained were Summarized as follows; 1.At the mixing ratio of 1:1, the highest bulk densities were showed by foaming mortars, respectively. But, it gradually was decreased in poorer mixing ratio and more addition of foaming agent. The decreasing rates of bulk densities were increased in richer mixing ratio and more addition of foaming agent. 2.The bulk densities were decreased up to 38.8-55.9% by mix-foaming type and 9.7-23.6% by pre-foamed type than cement mortar. 3.At the mixing ratio of 1:1, the lowest absorption rates were showed by foaming mortars, respectively. But, it gradually was increased in poorer mixing ratio and more addition of foaming agent. The increasing rates of absorption rates were increased in richer mixing ratio and more addition of foaming agent. 4.Absorption rates when immersed in 72hours were showed up tp 3.41-5.85 times by mix-foaming type and 1.05- 1.S5times by pre -foamed type than cement mortar, it was significantly higher at the early stage of immersed time than cement mortar. 5.The correlations between bulk density and absorption rate were highly singnificant, respectively. The multiple regression equations of bulk density and absorption rate were computed depending on a fuction of mixing ratio and addition of foaming agent. it was highly significant respectively.

• Journal of Plant Biotechnology
• /
• 제37권4호
• /
• pp.494-504
• /
• 2010

본 연구에서는 고추의 소포자 배양 시 전처리 후 배지의 교환 여부, 배양 후 새 배지의 첨가 및 2층배지 사용시 하층고체배지의 양이 배의 생산에 미치는 영향을 조사하였다. 고온 전처리 후 배양배지를 첨가하여 배양하는 것보다 사용한 전처리 배지를 새 배양 배지로 교환하여 배양 하는 것이 배의 생산에 효과적 이었으며, 고온전처리 기간은 1일이나 2일에 비해 3일이 효과적 이었다. 배양 후 새 배지의 첨가는 약전처리 시에는 효과가 없었으나 소포자 전처리 시에는 배의 유기와 발달 모두 크게 향상되었다. 새 배지의 첨가 시기는 배양 4일 후가, 첨가 횟수는 1회가 배의 생산에 가장 효과적이었다. 한편 2층배지 사용 시 첨가하는 새 배지의 양은 1.5 ml이 효과적이었으며 이보다 많은 양을 첨가하는 경우 배의 발생과 발달 모두 저하되었다. 액체배지 사용 시에 비해 2층배지 사용 시 배의 발달이 좋았다. 또 2층배지 사용 시 하층고체배지의 양이 3 ml 일 때 보다는 5 ml이나 7 ml일 때 배의 발생은 감소하였으나 배의 질이 향상되었다. 이와 같은 결과들은 고추에서 다수의 정상자엽배를 생산 할 수 있는 소포자 배양시스템을 확립하는데 중요한 기초자료가 될 것이다.

• 한국축산식품학회지
• /
• 제35권4호
• /
• pp.557-563
• /
• 2015

The present study was carried out to investigate the effects of soy protein hydrolysates (SPHs) addition on the quality characteristics of pork patties. The SPHs was prepared by subcritical water process (SWP) at 180℃ without holding time and mixed with the pork patty components at varying concentrations (0-3%), and the patties were stored at 4℃ for 14 d. As quality parameters, instrumental color, thiobarbituric acid-reactive substances (TBARS), pH, water holding capacity (WHC) and shear force were measured at the end of storage. Regardless of SPHs concentration, the addition of SPHs significantly manifested low L* and high a* values compared to those of untreated control (p<0.05). For b* value, addition of SPHs in the 0.5-1.5% was unaffected, while >2.0% of SPHs caused significantly lower b* than control (p<0.05). The color changes in pork patties with and without SPHs were also identified in visual appearance where the pork patties containing 0.5-2.0% showed bright red color which was comparable to brownish color of control and patties containing >2.5% SPHs. Lipid oxidation was delayed by the addition of 0.5-1.5% SPHs, while it was accelerated by the addition of 3% SPHs. The pH of patties increased with increasing concentration of SPHs, whereas there were no significant differences in WHC and shear force of patties. Consequently, the results indicated that the addition of 0.5-1.5% SPHs had a potential advantage in suppressing oxidative deterioration of fat-containing meat products during chilled storage.

• 한국식생활문화학회지
• /
• 제37권1호
• /
• pp.90-98
• /
• 2022

This study investigated the physicochemical and antioxidant properties of sponge cakes made using different amounts (2 and 4%) of barley sprout powder (BSP) and green tea powder (GTP), respectively. The results showed that the baking loss rate of GS2 (2% green tea) and GS4 (4% green tea) was 12.39% and 11.96%, respectively in the green tea addition group, which was higher than that of the barley sprout group, but significantly lower than that of the control group at 13.34% (p<0.05). The specific volumes of the sponge cake containing barley sprout and green tea 2% and 4% were between 2.84-2.95 mL/g, which was significantly higher compared to the control group at 2.69 mL/g (p<0.05). The sugar content was significantly higher in the control group and the barley sprout addition group at 2.30°Brix (p<0.05). As for the volume index, the control group with the lowest value at 13.43 showed a significant difference compared to the addition groups. The volume index significantly decreased as the addition amount increased, measuring 14.07 in BS4 (4% BSP) compared to 14.87 of BS2 (2% BSP) in the barley sprout group (p<0.05). In cross-sectional photography, the color became darker than that of the control group as the quantum of additives increased. In terms of the DPPH and ABTS radical scavenging activity, the total phenol content, and total flavonoid content, the groups with the addition of barley sprout and green tea showed higher antioxidant activity than the control group (p<0.05).

• Journal of the Korean Wood Science and Technology
• /
• 제27권1호
• /
• pp.79-87
• /
• 1999

포장재로 많이 사용되어왔던 발포 폴리스틸렌(EPS)이 환경공해의 원인이 되므로 이를 대체하기 위하여 농업부산물인 볏짚을 포장재의 원료로 이용하고자 볏짚펄프로 성형포장재를 제조하고, 첨가제인 전분, rosin size제, CMC, PEG, AKD, PAM을 첨가량별로 첨가하여 그 물성변화를 무첨가시와 비교하였다. 첨가제첨가시 포장재의 물성 및 경제적인 면에서 AKD 1%를 첨가하는 것이 가장 효과적인 것으로 판단되며, 흡수도는 모든 첨가제에서 첨가량이 증가함에 따라 무첨가시보다 감소되어 첨가제가 수분의 흡수를 억제하여 내수성이 증가하였다.

• 한국식품조리과학회지
• /
• 제27권3호
• /
• pp.59-70
• /
• 2011

The effects of Backryeoncho (Opuntia ficus-indica var. saboten) powder addition (0, 0.4, 0.8, and 1.2%) on the pH, titratable acidity, lactic acid contents, microbial contents, texture, and sensory evaluation of cabbage Kimchi, stored at $10^{\circ}C$ for 36 days were studied to establish an optimum recipe. Upon addition of Backryeoncho powder, pH was higher than that of Kimchi without powder after 36 days of fermentation. The titratable acidity was increased by the addition of Backryeoncho powder, and 0.4% powder added Kimchi showed the slowest changing level. During the fermentation period, the degree of salinity decreased with the addition of powder from 2.52 to 2.19 to 2.10. The a value was higher in Kimchi with added Backryeoncho powder in a dose-dependent manner compared with control Kimchi. The cutting force and compression force were higher during the fermentation period, and especially addition of 0.4% powder showed the highest value of hardness. The addition of powder slowed growth of lactic acid bacteria as compared with the control samples. In the sensory evaluation of overall taste, 0.4% addition of powder improved the quality of Kimchi. Therefore, addition of 0.4% Backryeoncho powder apears to be an acceptable approach to enhance the quality of Kimchi without reducing acceptability.

• 한국축산식품학회지
• /
• 제34권5호
• /
• pp.638-646
• /
• 2014

The effects of two levels (1.4 vs 2.8%) of fresh garlic on lipid oxidation and microbial growth in pork patties were evaluated. Hunter color (L, a, b), pH, thiobarbituric acid reactive substances (TBARS), oxidative volatile compounds, total bacteria and Enterobacteriaceae in the pork patties with or without fresh garlic were measured during storage at $4^{\circ}C$. Addition of fresh garlic decreased redness (a), while increased pH and yellowness (b) values of the fresh pork patties were observed, regardless of the levels added. The TBARS values of the pork patties were increased with the addition of fresh garlic (p<0.05). Similar results were observed in oxidative volatile compounds. A total of 13 volatile compounds were detected in the patties (5 sulfur-containing compounds, including allyl mercaptan, allyl methyl sulfide, diallyl sulfide, methyl-(E)-propenyl-disulfide, and diallyl disulfide, and the 8 other oxidative compounds, including 1-pentanol, hexanal, 1-hexanol, heptanal, (E)-2-heptenal, 1-octen-3-ol, (E)-2-octenal and nonanal). Fresh garlic accelerated development of oxidative products in the pork patties, especially hexanal and the total oxidative volatile compounds. However, the addition of 1.4 and 2.8% of fresh garlic inhibited the growth of total bacteria and Enterobacteriaceae, indicating low total bacterial counts and Enterobacteriaceae than the controls.

• Journal of Microbiology
• /
• 제40권3호
• /
• pp.193-198
• /
• 2002

Several 2,4,6-trinitrotoluene (TNT) degrading bacteria were isolated from an activated sludge by an enrichment culture technique, and their TNT removal activities were examined. Among the isolates, strain C1 showed the highest degrading capability, and completely removed 100 or 200 mg I$\^$-1/ of TNT within 6 hours of incubation. This bacterium was identified as Klebsiella sp. The effects of different carbon sources on the removal of the parent TNT by Klebsiella sp. C1 were negligible, but the transformation rates of TNT metabolites such as amino-dinitrotoluenes and diamino-nitrotoluenes were higher with fructose addition compared to glucose addition. When nitrate was used as the nitrogen source, the degradation rates of TNT and hydroxylamino-dinitrotoluenes were higher than those with the ammonium addition. Although the TNT removal rate of Klebsiella sp. C1 was slightly higher in anaerobic conditions, the further transformations of TNT metabolites were more favorable in aerobic conditions.