병적 도박 환자에서의 회백질 부피 변화 분석 : 화소 기반 형태분석 방법을 이용한 예비 연구

최정석,신영철,정위훈,정명훈,장준환,강도형,최치훈,권준수,이준영,Choi, Jung-Seok,Shin, Young-Chul,Jung, Wi Hoon,Jung, Myung Hun,Jang, Joon Hwan,Kang, Do-Hyung,Choi, Chi-Hoon,Kwon, Jun Soo,Lee, Jun-Young 대한생물정신의학회 2009 생물정신의학 Vol.16 No.3

Objectives : The purpose of this study was to examine structural abnormalities of brain in patients with pathological gambling(PG) using voxel-based morphometry. Methods : We compared gray matter(GM) volumes between 10 patients with PG and 14 age- and IQ-matched healthy controls and examined the relationship of GM volumes with clinical variables in patients with PG. Results : We found significant increase of GM volume in the superior, middle, and inferior frontal gyri, the midbrain, the middle temporal gyrus, the precuneus, and the fusiform gyrus of patients with PG. A significant decrease of GM volume was observed in the parahippocampal gyrus and the lingual gyrus of the patient group. In addition, GM volumes in some of these regions were positively associated with South Oaks Gambling Screen score and negatively with age of onset in patients with PG. Conclusion : Current findings indicate that structural abnormalities in the fronto-temporal cortex, the midbrain, and the precuneus might be involved in the pathophysiology of PG, and contribute to some of the behavioral changes observed in patients with PG.

세포배양육 생산을 위해 우리가 해결해야 할 과제

최정석,Choi, Jungseok 한국축산식품학회 2020 축산식품과학과 산업 Vol.9 No.1

돼지의 도체 및 육질특성에서 스테비아와 숯의 항생제 대체효과

최정석,이주호,이현진,장성순,이재준,최양일,Choi, Jung-Soek,Lee, Ju-Ho,Lee, Hyun-Jin,Jang, Seong-Soon,Lee, Jae-Joon,Choi, Yang-Il 한국축산식품학회 2012 한국축산식품학회지 Vol.32 No.6

본 실험은 저항생제 수준에서 스테비아와 숯의 급여가 돼지의 도체 및 육질특성에 미치는 영향을 구명하고자 수행하였다. 시험구는 일반 기본사료를 기초로 하여 T1(대조구, 기본사료 + 비육전후기 항생제), T2(기본사료 + 0.3% 스테비아 + 0.3% 숯 + 비육전후기 항생제) 및 T3(기본사료 + 0.3% 스테비아 + 0.3% 숯 + 비육전기 항생제)로 나누어 실시하였고, 항생제(oxytetracycline, OTC) 수준은 기존 첨가 수준(110 ppm)의 50%인 55 ppm으로 첨가하였다. 저항생제 돈육생산 가능성을 위하여 비육후기 무항생제 처리를 하였다. 숯과 스테비아, 항생제를 각기 다르게 급여한 돼지의 도체특성에서 A등급 출현율은 T3에서 59%로 가장 높게 나타났으며, 등지방 두께는 T2에서 높게 나타났다. 도체장도 T2에서 높은 수준을 나타내었다. 일반성분에서는 모든 처리구에서 유사한 수준을 나타냈다. 육질특성에서 pH는 모든 처리구에서 정상의 범위를 나타내었으며, 보수력은 T3에서 다소 높은 수준이었다. 육즙손실은 T2에서 높은 육즙손실량을 나타내었으며, 가열감량에서도 T2에서 유의적으로 높은 수준을 나타내었다. 전단력은 실험군 간에 차이가 없었다. 육색에서 명도는 T2가 높은 수준이었으며, 근육 내 총콜레스테롤 함량은 T1에서 유의적으로 높은 수준을 나타내었다. 주관적판정에서 T3가 다소 높은 마블링 점수를 나타내었고, 관능검사에서는 T1이 전체기호도에서 다소 높은 점수를 나타내었다. 이상의 결과에서 스테비아와 숯을 먹인 비육후기 무항생제 급여구(T3)가 대조구(T1)와 스테비아와 숯을 먹인 비육전후기 항생제 급여구(T2)와 비교 시 도체 및 육질특성에서 유사한 결과를 나타내는 것으로 보아, 스테비아와 숯이 항생제 대체효과가 있는 것으로 생각되며 저항생제 돈육생산이 가능할 것으로 사료된다. This study was conducted to determine effect of dietary reduced antibiotics supplementation on carcass characteristics and meat quality of finishing pigs fed stevia and charcoal. A total of 180 pigs (LYD) were randomly allocated into 3 treatments with 3 replications. Dietary treatments were 1) T1 (control, basal diet, no stevia and charcoal addition, antibiotics both in early and late fattening periods), 2) T2 (basal diet, 0.3% stevia + 0.3% charcoal, antibiotics both in early and late fattening periods), 3) T3 (basal diet, 0.3% stevia + 0.3% charcoal, antibiotics in early fattening period only). At each marketing day, pigs were conventionally slaughtered, examined the carcass characteristics and loin (Longissimus) muscles were removed for the meat quality traits. In the carcass characteristics, T3 group showed higher incidence of A carcass grade compared to the other treatments. Backfat thickness was higher in T2 group compared to the others (p<0.05). In the meat quality traits, pH was higher in T1 group than T3 group (p<0.05). Cooking loss was higher in T2 group than T1 group (p<0.05). However, WHC (water holding capacity), drip loss and shear force values did not show any significant differences among treatments. In the panel test, there were no significant differences in tenderness, juiciness, flavor, and total acceptability scores among treatments. As a result, dietary supplementation of reduced antibiotics to finishing pigs fed stevia and charcoal showed similar growth performance and meat quality traits compared to conventional method.

직업적 음성사용자의 특징

최정석,임재열,김영모,Choi, Jeong-Seok,Lim, Jae-Yol,Kim, Young-Mo 대한후두음성언어의학회 2013 대한후두음성언어의학회지 Vol.24 No.1

The population of professional voice users is increasing in Korea, nowadays. Voice problems in professional voice users cause more negative impact to have their ability to work and maintain their well-being life. In this article, the authors reviewed the characteristics of professional voice users and described the evaluation methods, treatment option and managements in professional voice users.

분산전장 모의환경 구축 방법에 대한 연구 : 단일부대 1:1 교전모델 개발

최정석,문성환,김태영,김재권,이종식,Choi, Jeongseok,Moon, Sunghwan,Kim, Taeyoung,Kim, Jaekwon,Lee, Jongsik 한국시뮬레이션학회 2015 한국시뮬레이션학회 논문지 Vol.24 No.4

응용과학이 집약된 현대의 전쟁은 예측하기 어렵고 복잡도가 높아서, 전장 모의환경의 구축과 시뮬레이션 기반 획득을 통한 분석이 필수적이다. 국방 M&S 에서의 전장 모의환경 구축은 그 규모와 형태에 따라 다양한 연구기관이 참여한다. 이러한 추세에 따라, 전장 모의환경의 모델링을 분산 시스템으로 재구성하여 다양한 시스템에서의 접근을 수용할 필요가 있다. 본 논문에서는 분산전장 모의환경 구축 방법을 제안하고 단일부대 1:1 교전모델의 사례를 통해 검증한다. 제안하는 분산전장 모의환경 구축 방법은 다수의 참여자로부터 비롯되는 다양한 시스템 환경에서 전장 모의환경 모델링 및 시뮬레이션을 가능하게 하며, 구축된 분산 환경 또한 구축 예시로서 활용될 것으로 기대한다. Modern warfare, which adopt an intensive technique of applied sciences, is difficult to predict, and has a high complexity. Thus, it is necessary to build a battle-field environment and simulation-based analysis. Various organizations are participated to build battlefield model for defense M&S according to a scale and format. On the basis of this trend, approaching from various systems is needed to reconfigure battlefield modeling for distributed system. This paper proposes building design for battlefield simulation environment with a sample of one-to-one single unit engagement model. The proposed method can expect to utilize an example of distributed environment for various participants that are involved in battlefield modeling and simulation.

한우 사골, 꼬리, 우족 및 잡뼈 추출물의 이화학적 특성

이진규(J. K. Lee),정지택(J. T. Jeong),최정석(J. S. Choi1),정명옥(M. O. Jung),최양일(Y. I. Choi) 충북대학교 동물생명과학연구소 2017 동물생명과학연구 Vol.9 No.-

This study was conducted to investigate the physico-chemical characteristics of various bone extracts in Hanwoo cattle. The experimental materials are as follows; T1(Shank bone extract), T2(Tail extract), T3(Beef feet extract), and T4(The other bones extract). In the proximate composition, the T1 and T2 showed higher moisture and fat contents than those of T3 and T4(p<0.05), and the T3 had the highest protein content among the bone extracts(p<0.05). The quality properties including salinity, sugar content, turbidity and yellowness(b*) values were significantly higher in the T3 than the other bone extracts(p<0.05). However, the pH value of T3 was significantly lower than the other bone extracts. In the mineral contents, calcium contents of bone extracts were 36.33-48.57mg/kg, and the content of phosphorus was the lowest in T1(4.62mg/kg) and T2(19.88mg/kg) was the highest(p<0.05). Contents of sodium and potassium were the highest in T3(215.83mg/kg) and T2(54.59mg/kg), while the content of magnesium was the lowest in T3(12.28mg/kg). In conclusion, these results could be suggested to be the basis information for processed meat extract products industry in korea using Hanwoo bone extract.

포도주박 숙성 돈육의 품질 및 저장특성

최정석(J. S. Choi),진상근(S. K. Jin),하소라(S. R. Ha),최형규(H. K. Choi),최현수(H. S. Choi),최영석(Y. S. Choi),최양일(Y. I. Choi) 충북대학교 동물생명과학연구소 2015 동물생명과학연구 Vol.7 No.-

본 연구는 포도주박을 돼지 안심과 사태의 숙성에 이용하여 숙성기간 중 품질의 변화와 저장기간중 저장특성을 분석하였다. 포도주박은 안심과 사태의 pH, 명도 그리고 황색도를 감소시켰으며, 전단력을 증가시켰다. 하지만 저장기간중 지방산 패도와 총미생물수를 감소키시는 효과를 나타내었다. 이상의 결과에서 돈육의 안심과 사태에 포도주박을 첨가한 숙성방법은 품질은 다소 영향을 향상시키진 않았으나, 천연 항산화 및 항균물질로서 가치가 있는 것으로 판단되며, 다른 육제품에 적용 연구나 세부적인 첨가수준 연구가 필요한 것으로 판단된다. This study was conducted to investigate the quality and storage characteristics of marinated pork by grape pomace during ripening and storage periods. Experimental design are as follows; Control: 100% Water, GP90: 90% Grape pomace + 10% Water, GP40: 40% Grape pomace + 60% Water. The ripening by grape pomace reduced the pH, lightness, and yellowness values, and increased the shear force value in the tenderloin and hind shank (p<0.05). However, the values in TBA and total microbial count were decreased by the ripening by grape pomace during cold storage. It was determined that grape pomace could be used as a natural anti-oxidant and anti-microbial agent, and further study related natural preservatives is needed.

화식사료가 거세한우의 도체특성에 미치는 영향

최정석(J. S. Choi),정지택(J. T. Jeong),이진규(J. K. Lee),최영석(Y. S. Choi),정명옥(M. O. Jung),최양일(Y. I. Choi) 충북대학교 동물생명과학연구소 2017 동물생명과학연구 Vol.9 No.-

This study was conducted to determine the effect of boiled feed on carcass characteristics in Hanwoo steers. A total of 37 Hanwoo steers(Approximately 22 months old) were randomly assigned, and the feeding trial was performed for 10 months. The experimental design consisted of control group(Non-boiled feed) and treatment group(Boiled feed) by completely randomized design. Between the control and treatment groups, the carcass weight and backfat thickness values were significantly higher in the control group than those of treatment group(p<0.05). However, the rib-eye area, yield index values(p<0.05) and incidence of A and B grades in the treatment group were higher than the control. There were no significant differences carcass quality traits including marbling, meat color, fat color, texture and maturity between the two groups. As results, feeding of the boiled feed had positive effect on the carcass grade, and was not negative on the meat quality grade in Hanwoo steers.

기계발골계육과 Skin Emulsion을 활용한 계육패티의 품질특성

최정석(J. S. Choi),이주호(J. H. Lee),김중헌(J. H. Kim),강민(M. Kang),한종범(J. B. Han),곽용철(Y. C. Kwak),최양일(Y. I. Choi) 충북대학교 동물생명과학연구소 2012 동물생명과학연구 Vol.4 No.-

This study was undertaken to investigate the quality characteristics of chicken patty made with mechanically deboned chicken meat (MDCM) and skin emulsion (SE). The chicken patties were divided into 5 groups. T1(chicken meat 85 % + SE 15 %), T2(chicken meat 70 % + SE 15 % + MDCM 10 %), T3(chicken meat 75 % +SE 15 % + MDCM 15 %), T4(chicken meat 60 % +SE 15 % + MDCM 25 %), T5(chicken meat 50 % +SE 15 % + MDCM 35 %). In the proximate analysis, there were no significant diffenrence among 5 groups. In the quality characteristics, water holding capacity(WHC) showed similar value among 5 groups, but pH and total cholesterol showed significantly lower value at T4. In the hunter color, redness value showed the more addition of MDCM the more reddish. In the texture profile, T1 showed significantly higher hardness and chewiness values than the other groups, but addition of MDCM groups showed significantly higher cohesiveness and springiness values than T1. In the sensory evaluation, addition of MDCM groups showed higher(p<0.05) color, tenderness, juiciness, flavor and total acceptability values than T1. As a result, MDCM and SE could be expected be good raw materials for manufacturing chicken patty.

니코틴 의존의 뇌 기전 및 약물 치료

최정석(Jung-Seok Choi) 한국중독정신의학회 2015 중독정신의학 Vol.19 No.1

Cigarette smoking causes high rates of mortality and morbidity. Despite the efforts of many individuals to quit smoking, maintenance of long-term abstinence is difficult. Understanding the neural mechanisms of nicotine dependence is essential for the development of effective medications to maintain smokers’ abstinence. Nicotine may exert its motivational effects through direct actions on nicotinic acetylcholine receptors (nAchRs) containing the β2 subunit, located on dopamine neurons. Nicotine also modulates dopamine release indirectly by binding to nAchRs located on the excitatory glutamatergic and inhibitory γ-aminobutyric acid (GABA) neurons in the ventral teg-mental area. The initiation and maintenance of nicotine dependence usually occurs through positive/negative reinforcements, conditioning to various smoking cues, habituation/automatized processes, dysfunctional inhibitory systems, and neuroadaptations in the function of dopamine, glutamate, and GABA. Pharmacotherapies including varenicline, bupropion, or baclofen could facilitate smoking cessation via distinct neurobiological mechanisms of action. The appropriate use of pharmacotherapy is essential for the management of nicotine dependence.