Anti-obesity and anti-inflammatory effects of ginseng vinegar in high-fat diet fed mice

오임경,백은종,이대희,최용호,배인영 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.6

This study aimed to investigate the efficacy ofginseng vinegar (GV) for preventing and ameliorating theobesity and inflammation. Oral administrations of GV withdifferent doses were conducted for 10 weeks in the preventivemodel and therapeutic model. In the preventivemodel, above GV-medium dose significantly reduced bodyweight gain, epididymal fat weight, triglycerides, and totalcholesterol compared to control. GV-high dose effectivelyimproved the inflammatory factors (tumor necrosis factoralpha(TNF-a) and interleukin 6) in serum, liver, and adiposetissue. In the therapeutic model, all GV groupsshowed significantly decreased body weight gain, epididymalfat weight, triglycerides, and total cholesterol. Reductions of the TNF-a level in the serum and liver wereobserved in all GV groups, and the CRP levels in the liverof all GV groups were significantly decreased with differenttrend from the preventive model. These resultssuggest that GV is more effective in therapeutic model andis a potential food for obesity and associated inflammation.

Convergence Study on the Optimization for Suppression of Starch Hydrolysis using Rutin, Quercetin and Dietary Fiber Mixture Design

오임경,배인영 한국융합학회 2020 한국융합학회논문지 Vol.11 No.5

This study was conducted to develop the efficient system for starch hydrolysis suppression using rutin, quercetin and dietary fiber through the statistical mixture design. The three components were replaced with wheat flour at the level of 10% and the mixed gel with three components was characterized by in vitro starch digestion. The mixture design was applied by simplex-centroid experimental model. The quadratic model (R2=0.86) was well fitted and the obtained regression equation indicated that the significant positive effects was observed in the quercetin and fiber mixture. Based on the statistical results, the best mixing ratio of quercetin and fiber was 72: 28 that led to the lowest predicted glycemic index (pGI). Their interactions on the pGI of starch digestibility were clearly visualized in the 3D surface plot. These results suggested that the mixture of quercetin and fiber interact strongly with wheat flour, consequently retarding starch hydrolysis by 15%.

시스템 호출에 의한 분산 공유 메모리 시스템의 설계 및 성능분석

방대욱,오임경 계명대학교 산업기술연구소 1993 産業技術硏究所 論文報告集 Vol.16 No.1

We present the distributed shared memory system that operates on the distributed system by using the system-calls, and describe the results of its performance analysis. Our system uses the read replication and write invalidation strategy. Also it has the structure of the static distributed manager that supports the distributed readings and the centralized writings. The multiple readings and the multiple writings are possible in our system. But the performance of our system degrades seriously when the multiple readings and the multiple writings are occurred at the same time.

식품산업에서 물성분석장치의 활용 동향

오임경(Im Kyung Oh),이수용(Suyong Lee) 한국식품과학회 2018 식품과학과 산업 Vol.51 No.1

Increasing attention has been paid to rheological approaches in the food industry due to great awareness of the quality control of foods by objective analysis. Therefore, a lot of food manufacturers started to make a great of effort to instrumentally investigate the rheological properties of foods. However, the appropriate utilization of rheological instruments in the field of food science has been met with numerous technical challenges because of the lack of fundamental knowledge and knowhow. In this article, a variety of rheological instruments conventionally used in the food industry are reviewed. In addition, new rheological instruments that have been rapidly growing in popularity are introduced for potential applications. This article may provide an opportunity for the food industry to move toward the active utilization of rheological instruments.

부가단계를 갖는 다단 상호연결 네트워크에서의 경로설정 알고리듬

오임경,손유익 계명대학교 산업기술연구소 1993 産業技術硏究所 論文報告集 Vol.16 No.1

This paper presents a routing path establishment algorithm for a class of multistage interconnection networks augmented with an extra stage in front. The proposed network can solve the fault tolerant problems through a redundant path by the stage. Thus, the network can tolerate any single fault in the network and its tolerant are proven.

Artificial saliva-induced structural breakdown of rice flour gels under simulated chewing conditions

김용기,오임경,김희수,이수용 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.2

Rice flour gels with different amylose contentswere subjected to instrumental compression cycles underartificial saliva-spraying conditions to simulate oral masticationand their structural breakdowns were evaluated interms of rheological and tomographic characteristics. Bothmechanical disruption of the gel structure by successivecompressions and enzymatic degradation by artificial salivafeatured in the simulated chewing process. Highlylinear correlations (R2[0.95) were observed in the logplots of peak chewing force and time. The rice flour gelscontaining higher levels of amylose required high forces tobe deformed by compression. Micro-CT analysis demonstratedthat the rice flour gels with a weak cohesive texturewere fragmented into smaller pieces by chewing, consequentlyproviding channels for artificial saliva to penetrateinside the gel samples. The cohesive nature of foodsappeared thus to play an important role in their disruptionrate during chewing, probably influencing the masticatoryperformance with salvia and subsequent swallowing.

매실의 저장과 후숙에 따른 물성 변화

김정실,오임경,허창기,하호경 경상국립대학교 농업생명과학연구원 2023 농업생명과학연구 Vol.57 No.1

Prunus mume, which has been widely used as food and herbal medicine since ancient times, is a climacteric fruit and undergoesafter-ripening within a few days after harvesting, such as yellowing and softening. In this study, we investigated the physical and chemicalchanges of P. mume according to storage at room temperature, refrigeration, and freezing to compare the changes in quality and nutritionby after-ripening. When we considered the time required for a change of more than 10-15% compared to the physical properties ofP. mume on the harvest date, the change was not clearly affected by the chromaticity difference on the harvest date throughout thestorage period. The decrease in hardness on the experimental date compared to the harvest date was most noticeable under all temperatureconditions. The changes in chromaticity and malic acid progressed rapidly, but there was little change in soluble solids and pH. Achange in physical properties of less than 10% may maintain the quality of P. mume by storing it at room temperature within about4 days and refrigeration within about 20 days. In the case of frozen storage, chromaticity and hardness changed rapidly in the beginningof storage, but other properties were generally maintained for a long period of time over 5 months. Hence, the results of this study,suggest that the storage method of P. mume and the appropriate time to use should be determined by considering of changes in physicaland chemical properties according to storage conditions.

Optimized preparation of anthocyanin-rich extract from black rice and its effects on in vitro digestibility

배인영,안지수,오임경,이현규 한국식품과학회 2017 Food Science and Biotechnology Vol.26 No.5

The procedure for obtaining anthocyanin-enriched extracts from black rice was optimized by response surface methodology, and the effects of the optimized extract on in vitro starch digestibility were investigated in a wheat flour gel model. The experimental results were welldescribed by a polynomial multiple regression model (R2 = 0.8812, p = 0.0546) with regard to anthocyanin content in anthocyanin-enriched extracts from black rice. The optimal conditions for obtaining anthocyanin-enriched extracts from black rice were 50.78% ethanol and 1 N HCl (0.60 mL), yielding a predicted anthocyanin content of 624.27 mg cyanidin 3 glucoside extract. The optimized anthocyanin-enriched extract was a stronger inhibitor of aglucosidase than acarbose. Furthermore, the predicted glycemic index values of gels prepared with the optimized extract were significantly lower than that of wheat flour gel. These results indicate that the optimized extract suppressed starch hydrolysis by inhibiting digestive enzymes.

기후변화 대응 국내산 바나나의 유산균 발효를 통한 음료 개발

정현진,김도영,오임경 한국식품과학회 2023 한국식품과학회지 Vol.55 No.2

Due to climate change, the cultivation of bananas has been introduced in South Korea. However, domestic bananas have a short shelf-life and are easily damaged. Therefore, the aim of this study was to improve the utility of bananas using lactic acid fermentation, which is a promising alternative that can enhance their functionality and application. Four types of commercial starters (TB, TBL, TBF, and TBLA) were used for the fermentation of domestic bananas, and their chemical and microbiological properties were investigated. After a 12 h fermentation, the highest lactic acid bacteria content and antioxidant activity were observed in the TB sample. Furthermore, the total organic acid content increased by approximately 20-fold after lactic acid fermentation, and the most significant change in organic acid content as well as the highest overall acceptability of sensory characteristics was observed in the TB group. Thus, this study demonstrates the fermented banana extract with TB-starter could be suitable for the development of fermented beverages with enhanced antioxidant activity and sensory property.

빅데이터 기반 패션 큐레이션서비스 디자인 중요성에 관한 연구

엄경희(Eom, Kyoung Hee),오임경(Oh, Rim Kyung) 한국디자인문화학회 2017 한국디자인문화학회지 Vol.23 No.4

본 논문은 정보 과다의 현대 사회 속에서 빅데이터를 기반으로 하는 패션 큐레이션서비스 디자인의 중요성을 인식하여 패션 큐레이션서비스 디자인을 제공받고자 하는 대상에게 효과적인 정보를 제공하고 패션 산업 분야의 상업적 가치 창출 도모에 이론적으로 도움이 되고자 연구되어졌다. 연구범위는 현재 한국의 인구 비율과 평균적으로 안정된 경제력을 가지고 있는 3 · 40대 한국남성을 중심으로 라이프스타일을 조사하고 소셜 커뮤니케이션 사용 현황을 분석하여 패션 큐레이션서비스 디자인의 필요성과 중요성에 관한 결론에 이르고 있다, 연구방법은 인터넷을 이용한 국내 정보 데이터를 중심으로 논문과 단행본 도서 · 출판물 및 각 기관 조사 자료를 통하여 조사 및 분석을 중심으로 하였다. 빅데이터를 기반으로 하는 패션 큐레이션서비스 디자인 중요성에 조사 연구 결과를 통하여 다음과 같은 결론을 도출 시켰다. 첫째, 최근 등장한 빅데이터의 중요성이 부각됨에 따라 빅데이터가 수집하는 방대한 양의 정보가 사용자에게 모두 필요한 것은 아니다. 무분별한 정보 속에서 사용자의 만족을 충족시켜주는 정보를 선별하여 필요한 정보를 수집 전달해주는 큐레이션서비스 디자인이 빅데이터의 중요성과 더불어 현대 사회에 필요한 서비스 디자인으로 중요하게 부각되고 있음을 알 수 있었다. 둘째, 3 · 40대 한국남성의 라이프스타일을 조사 분석 해본 결과 다른 연령층에 비해 경제적인 소득이 높은 3 · 40대 한국남성은 외모에 관한 관심도가 매우 높은 것으로 나타났다. 또한 3 · 40대 한국남성의 인터넷 및 소셜 커뮤니케이션의 사용 빈도수, 이용량 및 의존도도 3 · 40대 한국 여성들 보다 상대적으로 높게 나타남을 알 수 있었다. 이러한 3 · 40대 한국남성의 라이프스타일을 조사 분석 결과 패션 관련 소비가 점차 증가함에 따라 패션 큐레이션서비스 디자인의 필요성에 대한 중요성 확인 할 수 있었다. 셋째, 외모의 관심도와 인터넷 및 소셜 커뮤니케이션에 의존도가 높은 3 · 40대 한국남성은 패션시장이 점차적으로 커짐에 따라 빅데이터는 있으나 3 · 40대 한국남성의 라이프스타일을 충족하기 위한 패션 큐레이션서비스 디자인이 미흡함으로 이러한 문제점을 충족시킬 수 있는 패션 큐레이션서비스 디자인의 중요성이 필요함을 알 수 있었다. 따라서 3 · 40대 한국남성이 비율과 소비성향 및 경제력을 바탕으로 호기심과 만족을 충족시킬 수 있는 패션 큐레이션서비스 디자인을 제공함으로써 향후 급부상 되어 지고 있는 남성 패션 마켓에 대응하여 글로벌 마켓에서의 경쟁력을 강화 할 수 있기를 기대한다. 본 조사 연구를 통하여 빅데이터를 기반으로 3 · 40대 한국남성들을 위한 패션 큐레이선서비스 디자인을 구축하고 활용하면 패션과 디지털 기술 융합의 가치를 창출 할 수 있을 것이라고 사료된다. This study is to provide the effective information to the targets that intend to receive fashion curation service design by recognizing its importance based on the big data in the modern society with excessive information, to theoretically support the commercial value creation in the fashion industry. For the range of study, we researched focusing on the lifestyle of Korean male in their 30s ~ 40s who have stable economic power, average population group in Korea, analyzed the status of social communication use, which led the conclusion about importance and necessity of fashion curation service design. For the research method, we used the survey and analysis through theses, monography, publications, research documents and survey data of institution mainly with domestic data. The results of investigation are as follows. First, Big data means the technology that can manage, analyze the extensive information. Providing services for information managed and analyzed by Big data according to the needs of users refers to curation service. The service focusing on fashion among many of contents curation service design is the fashion curation service design. Second, when researching lifestyle of Korean male in their 30s ~ 40s, they have high interest in appearance, their economic income is higher than other age groups, and show the tendency of increasing fashion-related consumption. In addition, the frequency, use amount, and dependence of internet and social communication by Korean males in their 30s and 40s are relatively higher than those of Korean females in their 30s and 40s. Third, if utilizing fashion curation service design for Korean male in their 30s and 40s who have high interest in appearance, highly dependent to internet and social communication, we can confirm the importance of fashion curation service design for the consumption increase of Korean male in their 30s and 40s that has been bigger in the fashion market. Therefore, if providing a fashion curation service design that satisfies their curiosity and satisfaction based on the ratio, consumption trend and consumption power, respectively, it shows high possibility that it will be developed into an important service design for the future of the male fashion market. Through this research, we can build the value of fashion and digital technology convergence by constructing and utilizing fashion curation service design for Korean male in their 30s and 40th based on Big Data. In addition, we are looking forward to strengthen our competitiveness in the global market in response to the rapidly emerging male fashion market.