• 생명과학회지
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• 제6권4호
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• pp.293-298
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• 1996

Thirteen subspecies of Bacillus thuringiensis including B. t. israelensis, B. t. morrisoni PG-14 and B.t. darmstadoemsos known to be toxic to dipteran insects were treated on the mushroom (Flammulina velutipes) compost to estimate the biological control effect of a sciarid fly, Lycoriella sp. According to the results, it was found that there were no significant effects of the tested strains of B, thuringiensis on the control of Lycoriella sp. For further confirmation, larval gut juice of Lycoriella sp. and trypsin were respectively treated into the parasporal crystal proteins of three subspecies of B. t. israelensis, B. t. morrisoni PG-14, and B. t. darmstadiensis. The proteins were separated by SDS-PAGE. According to the results, the major parasporal crystal proteins were respectively produced by B. t. morrisoni as the amount of 52 kd, B. y. israelensis as 37kd and B. t. darmstadiensis as 39kd, but the activity of these proteins could not be unfortunately confirmed in this study.

• 한국식품영양과학회지
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• 제18권3호
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• pp.321-327
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• 1989

김치의 산패를 지연시킬 수 있는 천연 pH 조정제를 찾아내기 위하여 김치에 첨가 가능한 한방 및 식재료 72종의 1% 물추출액에 대하여 산에 대한 완충능을 조사하였다. 한방재료중에서 완충능이 100이상으로 나타난 것은 감초 150, 방풍 142, 등 14종이었다. 한방재료들은 50%씩 상호혼합한 것중 완충능이 150이상으로 높게 나타난 것은 소엽+감국, 소엽+산약, 소엽+갈근, 감국+갈근, 택사+갈근, 택사+일당귀, 산약+갈근이었다. 버섯류, 두류 및 채소류 중에서 완충능이 높게 나타난 것은 녹두 207, 대두 160, 완두 192, 느타리 225, 쑥갓 200, 비름 175, 깻잎 200, parsley 202, 피망 257 등이었으며, 이들을 상호혼합처리한 결과 두류상호간의 혼합을 제외하고는 완충능이 향상되었는데 특히 느타리+쑥갓 262, 느타리+parsley 255, 녹두+쑥갓 247, 대두+느타리 245, 대두+쑥갓 247, 대두+parsley 250으로 매우 높았다. 완충능이 높게 나타난 천연 pH 조정제를 무우즙액에 혼합한 결과 완충능에서 효과가 인정되는 것은 녹두+완두 272, 녹두+대두 282, 느타리+parsley 302, 쑥갓+비름 300, 쑥갓+깻잎 277, 비름+피망 300, 비름+parsley 280 등 이었으며 배추즙액에서 효과가 인정된 것은 완두 202, 느타리 202, 쑥갓 207, 느타리+parsley 205 등이었다.

• Journal of Nutrition and Health
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• 제38권6호
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• pp.419-431
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• 2005

The prevalence of atopic dermatitis (AD) continues to increase in the industrialized countries related to Western lifestyle and dietary patterns. The purpose of this study was to evaluate the nutritional status, dietary patterns and dietary quality of AD patients. AD patients (n=50) and gender age matched healthy control (HC) were studied in case-control clinical trail. Preference and frequencies of consumption for 98 foods were estimated by questionnaires. Dietary pattern, current nutrients intake, and dietary quality were evaluated by the 3-day food records. As a result, anthropometric measurements from HC and AD patients were not significantly different. AD patients had significantly lower preference for buckwheat, some fishes (shellfish, flatfish, salmon), egg yolk, some vegetables (onion, garlic, Chinese-cabbage, radish, pepper, mushroom), coffee, and snack than those of HC had (p<0.05). AD patients had significantly lower frequency for pea, some fishes (shellfish, herring, flatfish, salmon, codfish), egg, some vegetables (spinach, pumpkin, mushroom), margarine/butter, nuts, coffee and apple juice, fried chicken, coke than those of HC had (p<0.05). The intake of vitamin $B_1$, vitamin $B_2$ (p<0.05) and vitamin E (p<0.001) of AD patients were significantly lower than those of HC. The intake for Ca and Zn of AD patients were remarkably lower than RDA for each nutrient. Moreover, AD patients' index of nutritional quality (INQ) and nutrient adequacy ratio (NAR) of vitamin E, vitamin $B_1$, vitamin $B_2$ were lower than those of HC. AD patients' dietary quality including dietary diversity score (DDS), dietary variety score (DVS), DMGFV (dairy, meat, grain, fruit, vegetable), dietary quality index (DQI) was poor. This results indicate that atopic dermatitis patients had significantly different food preference and food frequency when these were compared with those of healthy people. The dietary diversity, dietary variety and dietary quality of atopic dermatitis patients were very limited.

• 한국식생활문화학회지
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• 제10권4호
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• pp.301-310
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• 1995

The purpose of this study is to survey various recips of the roasted skewered beef (Sanjuk) with twenty three classical cookbooks written before 1943 in Korea. The recipes of the roasted skewered beef are found thirty times in the records, which can be classified into six groups such as the palm-type skewered beef (Sulhamyukjuk), little finger-type skewered beef, mixed skewered beef, juice skewered beef, little finger-type skewered internal organs, and wide-cut skewered internal organs. The palm-type skewered beef and the mixed skewered beef most frequently appeared in the records. The 'Sulhamyukjuk' in the 17th century were inherited while changing its name to 'Sanjuk' in the late 18th century, which is the origin of 'Bulkoki'. There were two types of the roasted skewered beef, the palm-type and the little finger-type; and the palm type preceded the little finger-type. They were used with no change until the 19th century. Actually the roasted skewered beef existed even in the 16th century, but were put down in the early 17th century. In the cooking of 'Sulhamyukjuk' the process of dipping shortly into cold water in the midst of roast seems to absolutely disappeared. Some recipes of the roasted skewered beef were lost, but most have been inherited in the similar way with simplification including little use of internal organs. The main ingredients consisted of parts of cattle such as fresh meat, intestines, heart, liver, omasum, tripe, head, sweet bread, and lung with various vegetables and mushroom. And the main seasonings were mixtures of oil, soy sauce, sesame seed powder, scallion stalk, pepper, sesame seed oil, and salt. And sometimes wine, vinegar, ginger, garlic, and sugar were added.

• 보건교육건강증진학회지
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• 제17권1호
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• pp.131-154
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• 2000

This study was conducted to provide basic data for development of public information program and public policy which could prevent the medicine abuse in Korea, examining the level of knowledge of medicine and its related factors. Data were collected from the 2,011 residents who live in mtropolitan cities, large-sized cities, small and medium cities, and small towns The results of this study are summarized as follows. 1) In case of purchasing of medicines in pharmacy, 67.3％ of the respondents chose the medicines through recommendations of the professionals such as pharmacists and doctors, while 32.7％ of the respondents chose the medicine through self-judgement, advertizing, or recommendation of relative. 2) 64.7％ of the respondents obtained the information on medicines through TV. It appeared to be higher in the groups of female of the twenties, the unmarred, a brother and sister threesome, highschool graduates, housewives, residents in small and medium cities, atheists, and the middle class, displaying the significant difference from the other groups. 3) 40.5％ of the respondents recognized the side effect of the medicine when they took the medicine, while 34.4％ did not recognize it. The rate of experience in the side effect was 39.7％. The informations on the medicine abuse and the risk of addiction were obtained through broadcast media (47.9％), publications (12.1％), and health professionals (11.6％). 4) 81.1％ of the respondents experienced taking of the fatigue relieving medicine. The experience in taking of the fatigue relieving medicine appeared to be higher in the groups of the forties. the married. a brother and sister threesome. highschool graduates. persons engaging in farming, livestock raising, and forestry, the residents in small towns, and Christians. Each group displayed the significant difference from the other groups. 5) According to the level of knowledge of medicines, the respondents marked average 11.7 ± 3.76 points on the base of 24 points. It appeared to be higher in the groups of female of the twenties, a brother and sister foursome, college graduates, teachers, Catholics, and the middle class, displays the significant difference from the other groups. 6) According to the experience in taking of health medicine and health food, 81.1％ of respondents had the experience in taking ‘the fatigue relieving medicine’; 72.4％ ‘carrot or vegetable juice’; 69.5％ ‘ginseng’; 63.0％ ‘mushroom’; 42.5％ ‘dog meat’; 38.0％ ‘aloe’; 36.4 ‘deer antlers’; 11.4％ ‘snake’; 2.0％ ‘the penis of a fur seal’. 7) The factors influencing the level of knowledge of medicine include experiences in taking of the tonic, the fatigue relieving medicine, and the nutritive medicine, economic status, the number of brothers and sisters, education level, marital status, father's education level, and age. The factors influencing the experience in side effect of medicine are experiences in taking of the fatigue relieving medicine, the nutritive medicine, and the tonic, sex, age, education level, father's education level, marital status, economic status, religion, and the number of brothers and sisters. In conclusion, it is estimated that the level of knowledge of medicines is significantly low in Korea. Especially, it is found out that workmen, students, the upper class, the class of low education level, and persons engaging in farming, livestock raising, and forestry neglect importance of knowledge of medicine. Therefore, it is necessary for public authority, associations related, and health professionals to develop programs for public information and education to help people obtain basic knowledge of medicine.

• 한국축산식품학회지
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• 제31권1호
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• pp.129-138
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• 2011

본 논문에서는 리보오스와 저염 및 저 Glu 소맥글루텐산 가수분해물을 기본 기질로 하여 기존의 시스테인, 메티오닌, 티아민 등의 전구체로 반응시킨 육류향과 이를 버섯분말 및 지질전구체 등으로 대체하여 반응시킨 육류향의 관능적 특성을 비교하여 천연 육류 향미제를 개발하고자 하였다. 기본 기질로 식물단백 가수분해물은 염농도에 따른 소맥글루텐 산 가수분해물과 저 Glu 소맥글루텐 산 가수분해물을 사용하였으며 향 특성을 검토하였을 때 염 7%의 저 Glu 소맥글루텐 산 가수분해물을 사용하는 것이 적합하였으며 황화물 채소로 마늘 분말을 기본 기질로 하였다. 기존의 synthetic meat flavor의 전구체를 omission test에 의해 검토하였을 때 시스테인은 육류향의 기여도가 컸으며 메티오닌과 티아민 및 레시틴은 영향이 적어 다른 소재로의 대체 가능성을 나타내었다. Natural meat flavor의 전구체로 효모 자가분해물 적용시 이취가 강하여 적합하지 않았으며 마늘 분말 대신 마늘 착즙 분말로 대체가 가능하였다. 버섯분말의 경우 표고버섯을 protease로 효소처리하여 건조시킨 분말이 육류향 생성에 적합하였으며 느타리버섯은 고유의 향긋한 향미가 감소되어 적합하지 않았다. 지질전구체의 경우 라드를 적용하였을 때 다른 지질에 비해 느끼한 향 특성이 적당하고 1%의 농도에서 육류향과 황내의 향 특성이 조화로웠다. 지질인 라드와 인지질인 레시틴을 첨가하여 비교하였을 때 레시틴 첨가와 라드와 레시틴의 혼합 첨가보다 1% 농도의 라드를 단독 첨가하는 것이 좋은 육류향을 생성하였다. 따라서 기본 기질로 소맥글루텐 산 가수분해물을 저염 및 저 Glu화 하였으며, 기존의 육류향 생성에 사용되었던 메티오닌 티아민 및 레시틴의 전구체를 마늘 착즙 분말과 버섯분말 및 라드로 대체하였을 때 상대적으로 전체적인 향의 강도는 낮았으나 느끼하고 짠향이 감소되어 부드러운 육류향을 생성할 수 있었다.

• 한국축산식품학회지
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• 제27권4호
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• pp.501-508
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• 2007

본 연구는 국내 각 지역의 목장에서 수거한 원유에서 분리된 젖산균 M23 균주에 대해 tyrosinase 활성 저해율을 측정한 결과, mushroom에서 추출한 tyrosinase에서는 52.1%, Melanoma B16에서 추출한 tyrosinase에서는 32.0%로 나타났으며, 활성 저해율이 다른 상업균주와 시중 발효유에 비해 높게 나타남에 따라 tyrosinase 활성 저해효과가 우수한 균주로 선발하였다. 선정된 균은 Gram 양성, rod형태의 homo균이며, 당 발효실험과 16S rRNA 분석결과 Lactobacillus plantarum으로 판명되었고, L. plantarum M23으로 명명하였다. 발효유에 적합한 starter인지 확인하기 위해 생리적 특성을 조사하였다. L. plantarum M23은 배양온도 $40^{\circ}C$에서 빠른 생장을 보였고, pH 4.3에 도달하는데 17시간이 소요되었다. 16종의 항생제 중 vancomycin에 대해 내성이 높았으며, 효소활성실험에서 leucine arylamidase, ${\beta}-galactosidase$의 활성도가 높았다. 담즙 첨가시 약간의 영향을 받았으나 담즙에 대한 내성이 있는 것으로 나타났으며, pH 내성 실험결과 pH 2에서 큰 변화가 없음에 따라 내산성이 있었다. 항균력 시험에서는 E. coli에 대해 77.8%, S. typhimurium와 S. aureus에 대해 각각 86.5%, 83.8%의 억제력이 나타나 항균력이 높은 것으로 나타났다. 이러한 결과를 토대로 멜라닌 억제능이 우수한 기능성 발효유 제품의 스타터로 L. plantarum M23은 적합하다고 할 수 있다.