• 한국식품영양과학회지
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• 제32권7호
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• pp.1032-1038
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• 2003

전갱이 육으로 제조한 알칼리 수리미의 가열 겔 강도 증강을 위한 최적 전분 및 비근육 단백질의 선정과 이들 성분의 최적 첨가량을 설정하기 위해 2수준 fractional factorial과 mixture design을 실시하였으며, 반응 값은 punch test에 의한 물성과 색차계로 색을 측정하였다. 감자, 옥수수 및 밀전분은 파괴 강도 값을 감소시키지만 변형 값에는 유의적인 영향을 미치지 않는 것으로 나타났다. 소혈청 단백질은 파괴강도 값을 크게 증가시킨 반면 분말 난백 단백질은 다소 효과가 인정되었고 유장단백질과 대두 농축 단백질은 효과가 없었다. 그리고 소 혈청 단백질은 변형값을 다소 증가시킨 반면 분말 난백 단백질을 크게 감소시켰다. 감자와 옥수수 전분과 비근육 단백질은 백색도를 다소 개선하였다. 파괴강도 110g 이상, 변형 값 4.2 mm이상, 백색도 22.5 이상을 보이는 수리미, 옥수수전분 및 소혈청의 최적 혼합 비율은 각각 89.5∼90.0%, 4.6∼6.0%, 4.3∼5.4%의 범위였다. 전분과 비근육 단백질을 첨가하여 제조한 전갱이 알칼리 수리미의 가열 겔이 수세 수리미 겔에 비하여 균일한 단백질 분포를 보이고 있었다.

• 한국식품과학회지
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• 제23권3호
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• pp.366-369
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• 1991

압출성형가공(extrusion cooking)에 의한 단백질의 조직화 메카니즘을 해석하기 위해 난백lysozyme을 고압조건에서 가열처리한 모델계 시료의 불용화 현상과 분자량적인 변화를 조사하였다. $100,\;300,\;600\;kg/cm^2$의 고압조건에서 $70,\;120,\;150^{\circ}C$로 가열온도가 높은 시료일수록 용해성은 감소하였으며 $200^{\circ}C$로 가열한 시료에서는 처리압력이 증가할수록 용해도가 현저히 감소하였다. $150^{\circ}C$와 $200^{\circ}C$로 가열처리한 시료에서는 dimer 이상의 polymer가 생성되었고 monomer보다 분자량이 작은 band의 생성도 인정되었는데 그 추정 분자량은 약 $6,000{\sim}9,000$의 분포이었으며 이 보다 저분자의 peptide는 존재하지 않았다. $120^{\circ}C$에서 가열한 시료의 고분자 형성은 주로 분자간 disulfide 결합에 의한 것이었고 $150^{\circ}C$ 이상으로 가열한 시료의 고분자 형성에는 disulfide결합 이외의 분자간 결합도 상당수 관여한 것으로 판단된다.

• 한국가금학회:학술대회논문집
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• 한국가금학회 2004년도 제21차 정기총회 및 학술발표회
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• pp.13-15
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• 2004

Telomere는 진핵세포염색체 말단부에 TTAGGG 반복 염기서열을 가지는 DNA-protein 복합체로 세포 분열시마다 짧아지며, 발생 및 노화와 밀접한 관련이 있는 것으로 알려져 있다. 본 연구는 닭에 있어 telomere의 양적 분포양상을 구명함으로써 이를 이용한 개체의 생명표지 (bio-marker)의 가능성을 탐색코자 하였다. 본 분석에 이용된 계종으로는 한국재래계와 단관 백색화이트 레그혼종을 대상으로 하였고, 주령간, 품종간 및 성간 백혈구내 telomere 함량을 비교 분석하였으며, 또한 분석개체들의 생산능력과 이들의 telomere 함유율 간의 상관관계를 조사하였다. Telomere의 양적 분석은 chicken telomeric DNA probe를 이용한 양적 형광접합보인법(Quantitative fluorescence in situ hybridization : Q-FISH)을 이용하였다. Telomere 양적 분석결과. 주령이 증가함에 따라 telomere 함량이 유의적으로 감소됨을 확인하였고, 품종간 및 성간에도 유의적인 차이가 나타났다. 또한 생산능력과 각 개체의 telomere 함량간의 상관분석에 있어 성성숙 일령 및 체중과는 정(+)의 상관을, 산란수 및 난중과는 약한 부(-)의 상관관계를 나타내었다. 이러한 결과는 telomere 함유율이 닭의 생명표지 및 생산능력의 표지로서의 개발 가능성을 시사한다 하겠다.

• 한국식품영양과학회지
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• 제29권6호
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• pp.1030-1034
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• 2000

계란의 방사선 조사 여부를 효소면역 측정법에 의해 판별 가능한지를 검토하기 위해, 방사선에 대해 가장 민감한 것으로 알려진 오브알부민의 항 오브알부민 19G에 대한 반응성을 경합효소면역측정법 (cELISA)에 의해 검토하였다. 계란은 난각이 있는 상태에서 조사선량은 0~7 kGy로 조사하였다. 항 오브알부민 IgG에 대한 오브알부민의 반응성은 조사선량이 증가함에 따라 감소하였는데, 감소 정도는 조사선량 의존적으로 변화되어 7 kGy에서 가장 크게 감소하였다. 방사선 조사에 의한 반응성감소 정도는 1.5배 (0.5 kGy)~3.7배 (7 kGy)이었다. 가장 조사선량이 낮은 0.5 kGy에서도 반응성의 감소가 측정 가능했기 때문에 cELISA는 저선량 조사된 계란의 검출에 유용한 방법으로 사용될 수 있을 것으로 사료된다. 방사선 조사에 의한 오브알부민의 반응성 감소는 오브알부민의 부분적 분해에 의해 구조적 변화가 일어났기 때문으로 사료된다.

• Applied Biological Chemistry
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• 제35권3호
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• pp.191-195
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• 1992

강낭콩 잎에서 에틸랜에 의하여 유도되는 분자량 30KD인 염기성 키틴분해효소를 정제하고 그 항균활성을 연구하였다. 이 단백질은 chitinase 활성과 lysozyme 활성을 가졌으며, Aspergillus fumigatus, Botrytis cinerea, Fusarium oxysporum, Rhizoctonia solani의 균사 생장을 억제하였다. 그러나 함께 실험한 2종류의 미생물 chitinase, 달걀 lysozyme, 파파야 protease는 이들에 대한 항균작용을 갖지 않았다. 이상의 결과는 lysozyme 활성을 가진 식물 chitinase가 병원균의 균사생장을 억제하여 자신을 방어할 수 있음을 시사한다.

• Nutrition Research and Practice
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• 제13권4호
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• pp.323-332
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• 2019

BACKGROUND/OBJECTIVES: The aim of this study was to analyze specific foods influencing absolute nutrient intake and between-person variations of nutrient intake among Korean preschoolers. SUBJECTS/METHODS: This study included 2,766 participants aged 1-5 years in the 2009-2013 Korea National Health and Nutrition Examination Surveys. Dietary data were obtained from a 24-h dietary recall method. Major food sources of absolute nutrient intake were evaluated based on percent contribution of each food. To assess the contribution of specific foods to between-person variations in nutrient intake, stepwise multiple regressions were performed and cumulative $R^2$ was used. RESULTS: White rice and milk were main food sources of energy, protein, carbohydrate, phosphorus, iron, potassium, thiamin, riboflavin, and niacin. The percentage of fat contributed by milk was 21.3% which was the highest, followed by pork, soybean oil, and egg. White rice accounted for 25% and 40% of total variability in total energy and carbohydrate intakes, respectively. About 39% of variation in calcium intake was explained by milk while 40% of variation in phosphorous intake was explained by cheese. The top 10 foods contributing to between-person variations in nutrient intakes were similar with food items that mainly contributed to absolute nutrient intakes. The number of foods explaining 90% of absolute amounts of nutrient intakes varied from 28 for vitamin A to 80 for iron. CONCLUSIONS: This study identified specific foods that contributed to absolute nutrient intakes and between-person variations in nutrient intakes among Korean preschoolers. Our findings can be used to develop dietary assessment tools and establish food-based dietary guidelines for young children.

• 한국식생활문화학회지
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• 제24권6호
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• pp.770-777
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• 2009

The purpose of this study was to test the overall preference of Saury fishmeat nuggets. In order to remove off-flavor of Saury and to improve the sensory properties of Saury fishmeat nuggets, different concentrations of vegetables (onion, 0-20%), different types of spices (ginger powder, white pepper powder, garlic powder) and different types of vegetables (onion & hot pepper, onion & pimento, mushroom & hot pepper, and mushroom & pimento) were added and the sensory properties were evaluated. Different types of herbs (Anthemis nobillis, Rosemarinus offcinalis L) and oriental herb (Angelica gigas Nakai, Acanthopanax sessiliflorus Seed) extracts were included as well to preserve the antioxidants in the nuggets after reheating. The main ingredients included saury mince, mild pizza cheese, hydrated textured soy protein, and egg white powder. The samples were molded (dia. 4.5 cm, thickness 1.5 cm, 20 g), lightly battered and fried for 2 min (2 time) at $160^{\circ}C$. The samples were then frozen, reheated ($150^{\circ}C$, 20 min) and subjected to a sensory evaluation. In the sensory evaluation, Saury nuggets made with a vegetable concentration of 15% had the highest flavor, taste, and overall preference (V5). In addition, Saury nuggets made with 1 g of ginger powder and garlic powder scored the highest in the preference test (S2). Saury nuggets made with onion and pepper had the highest score in the preference test relative to all the other tested vegetables (SV1). Finally, in terms of the herb and oriental herb extracts, the nuggets made with the condensed extracts at a 1/20 ratio of Acanthopanax sessiliflorus Seed (AS) scored the highest in the preference test, since AS had the lowest off-flavor taste.

• Clinical and Experimental Pediatrics
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• 제61권11호
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• pp.348-354
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• 2018

Purpose: The purpose of this study was to identify the causes, symptoms, and complications of hypoproteinemia to prevent hypoproteinemia and provide appropriate treatment to children with atopic dermatitis. Methods: Children diagnosed with atopic dermatitis with hypoproteinemia and/or hypoalbuminemia were retrospectively reviewed. The patients' medical records, including family history, weight, symptoms, treatment, complications, and laboratory test results for allergies and skin cultures, were examined. Results: Twenty-six patients (24 boys) were enrolled. Seven cases had growth retardation; 7, keratoconjunctivitis; 6, aural discharges; 5, eczema herpeticum; 4, gastrointestinal tract symptoms; and 2, developmental delays. In 21 cases, topical steroids were not used. According to the blood test results, the median values of each parameter were elevated: total IgE, 1,864 U/mL; egg white-specific IgE, $76.5kU_A/L$; milk IgE, $20.5kU_A/L$; peanut IgE, $30kU_A/L$; eosinophil count, $5,810/{\mu}L$; eosinophil cationic protein, $93.45{\mu}g/L$; and platelet count, $666.5{\times}10^3/{\mu}L$. Serum albumin and total protein levels decreased to 2.7 g/dL and 4.25 g/dL, respectively. Regarding electrolyte abnormality, 10 patients had hyponatremia, and 12, hyperkalemia. Systemic antibiotics were used to treat all cases, and an antiviral agent was used in 12 patients. Electrolyte correction was performed in 8 patients. Conclusion: Hypoproteinemia accompanying atopic dermatitis is common in infants younger than 1 year and may occur because of topical steroid treatment continuously being declined or because of eczema herpeticum. It may be accompanied by growth retardation, keratoconjunctivitis, aural discharge, and eczema herpeticum and can be managed through skin care and topical steroid application without intravenous albumin infusion.

• 한국축산식품학회지
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• 제40권2호
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• pp.274-285
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• 2020

In this study, ovalbumin (OVA) hydrolysates were prepared using various proteolytic enzymes and the anti-inflammatory activities of the hydrolysates were determined. Also, the potential application of OVA as a functional food material was discussed. The effect of OVA hydrolysates on the inhibition of nitric oxide (NO) production was evaluated via the Griess reaction, and their effects on the expression of inducible NO synthase (inducible nitric oxide synthase, iNOS) were assessed using the quantitative real-time PCR and Western blotting. To determine the mechanism by which OVA hydrolysates activate macrophages, pathways associated with the mitogen-activated protein kinase (MAPK) signaling were evaluated. When the OVA hydrolysates were added to RAW 264.7 cells without lipopolysaccharide (LPS) stimulation, they did not affect the production of NO. However, both the OVA-Protex 6L hydrolysate (OHPT) and OVA-trypsin hydrolysate (OHT) inhibited NO production dose-dependently in LPS-stimulated RAW 264.7 cells. Especially, OHT showed a strong NO-inhibitory activity (62.35% at 2 mg/mL) and suppressed iNOS production and the mRNA expression for iNOS (p<0.05). Also, OHT treatment decreased the phosphorylation levels of Jun amino-terminal kinases (JNK) and extracellular signal-regulated kinases (ERK) in the MAPK signaling pathway. These findings suggested that OVA hydrolysates could be used as an anti-inflammatory agent that prevent the overproduction of NO.

• Asian-Australasian Journal of Animal Sciences
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• 제13권8호
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• pp.1178-1187
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• 2000

Many immunostimulating substances have been developed to improve immunity of domestic animals, although their exact mode of action and effects are not clearly defined, and they are now widely used in feed industry. Bacterial lipopolysaccharides, called endotoxin, in particular may have a profound effect not only on the immune system but also on macrophages of the reticuloendothelial system. Glucans from a variety of yeast cell wall have been shown to stimulate both specific and non-specific immune responses and to increase growth performance in pigs. Recently, there has been great interest in the role of complex carbohydrates in disease prevention and treatment. Mannanoligosaccharide is a glucomannoprotein complex derived from the cell wall of yeast. Generally, it was also known that the deficiencies of some major vitamins (vitamin A, E and C) and minerals (chromium and selenium) lead to impaired immune system and, as a result, immune function is depressed and recovery delayed. On the other hand, many researchers suggested that one possible reason for the superior performance observed in pigs fed plasma protein may be because of the presence of biologically active plasma proteins (e.g., immunoglobulins) which are known to contribute to the health of the starter pig. And, immunoglobulins present in plasma protein have been implicated as contributing to the overall immunocompetence of the newborn pig. Other immunostimulants, lactoferrin and lysozyme, mainly found in milk and egg white, have been known as having bacteriocidal and bacteriolytic effect. When considering practical use of immunostimulants, the concept of using immunostimulants is new to many people and, in most cases, it is poorly understood how and why such compounds act, and how they should be used in practice. Therefore, in order to clarify the reason for discrepancies in results, special attention should be paid to the dose/response relationship of immunostimulants and the duration of the effect.