수필:선친구상,측간약,촉인이 되는 길,집념,양생 메모,물

강우신,박일송,안동민,장문평,한석환 북한연구소 1974 北韓 Vol.- No.34

DNCB 유발한 마우스에서 대롱진두발 에탄올 추출물의 항아토피 효과

강우신,정소미,류시형,쉬 시아오통,이지은,안동현 한국식품영양과학회 2020 한국식품영양과학회지 Vol.49 No.7

Atopic dermatitis (AD) is a chronic inflammatory skin disease that manifests as itching and skin dryness. The condition is induced by complex conditions and mechanisms, involving the increased production of helper T cell 2 lymphocytes (Th2), basophil, and immunoglobulin E; the pro-inflammatory cytokines are closely related. Chondrus canaliculatus is a red algae that lives mainly in the intertidal regions, but the C. canaliculatus ethanol extract (CCEE) has never been reported for atopic studies. Therefore, this study examined the anti-atopic dermatitis effects of CCEE in 2,4-dinitrochlorobenzene-induced mouse models. The prevention effect of CCEE on atopic dermatitis was tested by measuring the clinical severity score of the skin, cytokine secretion, and splenocyte-proliferation ability. As a result, the AD symptoms in the CCEE treatment group were suppressed more than in the positive control. Moreover, the application of CCEE reduced the degree of skin lesions and the pro-inflammatory cytokines (interleukin-4, interferon-γ) level. These results suggest that CCEE may be effective in preventing atopic dermatitis and may have therapeutic potential as an atopic dermatitis agent and cosmeceutical. 본 연구는 2,4-dinitrochlorobenzene(DNCB) 유도 아토피 피부염 BALB/c 마우스 모델에서 대롱진두발 에탄올 추출물(CCEE)의 항아토피 효과를 알아보기 위해 육안평가, severity score, 비장세포 배양액 내 interleukin-4(IL-4), interferon gamma(IFN-γ) 분비량을 측정하였다. 육안평가에서 DNCB를 반복적으로 도포했을 때 아토피 피부염 증상인 홍반, 피부건조, 소양증, 짓무름 등의 증상이 발생하는 것을 확인하였고, CCEE 처리로 인해 증상이 완화되는 것으로 나타났다. Severity score 역시 DNCB 처리에서 CCEE 처리로 인해 score가 감소함을 확인하였다. 비장세포 배양액의 IL-4, IFN-γ cytokine의 분비량을 측정한 결과, DNCB 단독 처리군에 비해 IL-4와 IFN-γ 분비량이 100 μg/mL에서 유의하게 감소하였다. 따라서 CCEE는 DNCB 유도 아토피 피부염 마우스 모델에서 Th1/Th2 cytokine의 활성 억제를 통해 아토피 피부염 증상 개선에 도움을 주는 것으로 사료된다.

위성 안테나 시스템의 추적 알고리즘에 관한 연구

강우신,조창호,이상철,조도현,이상효 제어로봇시스템학회 2000 제어로봇시스템학회 국내학술대회 논문집 Vol.1 No.10

위성 안테나 시스템의 추적 알고리즘에 관한 연구

강우신,조창호,이상철,조도현,이상효 제어로봇시스템학회 2000 제어로봇시스템학회 국내학술대회 논문집 Vol.2000 No.10

타이머 내장형 차량 신호등

김완준,김현식,강우신,김기수,김재현,김지훈,박용성,박종찬,송가람,이세준,이주영,이창기,정재호 한국기계기술학회 2021 한국기계기술학회 학술대회논문집 Vol.2021 No.11

Characterization and Anti-inflammatory Effects of Gamma-irradiation on Undaria pinnatifida Root Water Extracts

XU XIAOTONG,정행순,이지은,강우신,류시형,변의백,김광욱,변의홍,안동현 한국생물공학회 2021 Biotechnology and Bioprocess Engineering Vol.26 No.4

In this study, characterization and antiinflammatory activity of Undaria pinnatifida root (UPR) water extracts treated by gamma (γ)-irradiation were investigated. The UPR powder was dissolved in distilled water to form UPR water extracts. Subsequently, they were irradiated with cobalt-60 γ-rays in a dose range from 3 to 20 kGy. In the reducing sugar and viscosity analyses, the reducing sugar content showed a two-fold increase at 20 kGy compared to the non-irradiated control, and UPR water extracts viscosity decreased with increasing irradiation dose. Using thin layer chromatography (TLC), UPR polysaccharides were degraded to monosaccharides after γ-irradiation treatment. Moreover, UPR water extracts treated with γ-irradiation inhibited the production of nitric oxide (NO) and pro-inflammatory cytokine (IL-6 and TNF-α) activity. Therefore, γ-irradiation not only degrades UPR water extracts polysaccharides, but also increases the antiinflammatory activity of UPR water extracts.

고당류 제과에서 분리한 진균에 대한 UV-C와 유기산 처리 효과

이지은,쉬 시아오통,정소미,강우신,류시형,김예승,안동현 한국생명과학회 2021 생명과학회지 Vol.31 No.5

The purpose of this study was to identify fungi that degrade product value during the storage and distribution of confectionery products, and to investigate the antifungal effect of organic acid and UV-C treatments on high carbohydrate products. Fungi isolated from spoiled high carbohydrate confectionery were identified as Wallemia sp., Aspergillus sp-1 and Aspergillus sp-2 depending on homologies with ITS1 and ITS4 sequences. The isolated fungi were assayed for antifungal activity by treatment with acetic acid, citric acid, lactic acid or maleic acid. As a result, it was confirmed that the growth of Wallemia sp. and Aspergillus sp-2 was suppressed by treatment with 0.2 M and 0.35 M acetic acid, respectively. In addition, as a result of confirming the antifungal effect according to the UV-C irradiation time, the growth inhibitory effects of Wallemia sp. and Aspergillus sp-2 were shown in irradiation for 30 min and the growth inhibitory effect of Aspergillus sp-1 was shown in irradiation for 40 min. The result of the sensory evaluation of the untreated and 0.35 M acetic acid-treated high carbohydrate confectionery, there were not significant changes in taste, color, abnormal taste, hardness and texture, but there were significant differences in sour taste and smell. As a result of the above study, the effect of inhibiting fungi growth on the product by treatment with organic acid and UV-C irradiation was confirmed, and it is expected to be used in confectionery that were concerned about the occurrence of fungi in the distribution process. 본 연구는 고당류 제과의 저장 및 유통 과정에서 상품 가치를 저하시키는 진균을 확인하고, 고당류 제과에 대한 유기산 및 UV-C 처리에 대한 항진균 효과를 조사하였다. 부패된 고당류 과자로부터 3종의 진균을 분리하였고, ITS 염기서열분석 결과 Wallemia sp.와 Aspergillus sp.로 동정되었다. 3종의 진균에 대한 유기산의 농도를 확인한 결과, 0.2 M, 0.35 M 초산이 Wallemia sp., Aspergillus sp-1 및 Aspergillus sp-2 균주의 생육 억제 효과가 있는 것으로 판단되었다. 또한 UV-C 조사 시간에 따른 항진균 효과를 확인한 결과, 조사 30분 후, Wallemia sp.와 Aspergillus sp-2 균주의 생육 억제 효과가 관찰되었으며, Aspergillus sp-1은 조사 40분 후, 생육 억제 효과를 나타내었다. 비처리 및 0.35 M 초산처리 고당류 과자의 기호도를 평가한 결과, 맛, 색, 이미, 경도 및 질감은 유의적인 변화가 크지 않았으나, 약간의 신맛과 향에 의해 유의적인 차이를 보였다. 따라서 본 연구를 통해 제품에 유기산 처리 및 UV-C 조사에 의한 진균 억제 효과를 확인하였으며, 유통 과정 중에 진균의 발생이 우려되었던 과자류에서의 이용이 기대된다.

싹튼 콩으로 제조한 청국장의 발효기간에 따른 품질 변화

김미향(Mi-Hyang Kim),강우원(Woo-Won Kang),이난희(Nan-Hee Lee),권대준(Dae-Jun Kwon),권오준(O-Jun Kwon),정연신(Yeon-Shin Chung),황영현(Young-Hyun Hwang),최웅규(Ung-Kyu Choi) 한국식품과학회 2007 한국식품과학회지 Vol.39 No.6

본 연구에서는 24시간 동안 발아시킨 콩을 이용하여 제조한 청국장의 발효기간에 따른 품질변화를 확인하고자 하였다. 24시간 발아시킨 콩의 pH는 6.7이었으며, 발효가 진행됨에 따라 pH가 점차 증가하여 48시간 후 발효를 종료할 때 pH 7.4를 나타내었다. 발아된 아가콩으로 만든 청국장의 점질물은 발효 48시간 동안 지속적인 증가를 보여 발효 종료 시에는 5.89%로 36시간 발효 이후는 점질물의 함량의 증가는 다소 미비하였다. 유리당은 raffinose, sucrose, glucose 및 fructose가 검출되었으며, 발효가 진행됨에 따라 급격히 감소하였다. 24시간 발아된 아가콩의 유리아미노산의 함량은 391.0 mg%로 나타났으며, 48시간 발아된 아가콩의 유리아미노산은 10,994.8 mg%이었다. 발효 전기간 동안 glutamic acid가 가장 많았으며, aspartic acid, lysine, leucine, proline의 순이었다. 필수아미노산이 차지하는 비율은 전체 유리아미노산의 43%의 수준을 유지하였다. 발아 아가콩으로 만든 청국장의 관능검사 결과, 24시간 발아시킨 아가콩으로 제조한 청국장은 24-36시간 동안 발효시킨 것이 가장 우수하였다. This research was conducted to investigate the changes in quality characteristics of cheonggukjang made with 24-hr germinated soybeans during fermentation. Our study confirmed that the pH of the 24-hr germinated soybeans was 6.7, and the value increased as fermentation progressed. The amount of viscous substances in the cheonggukjang produced with the 24-hr germinated soybeans constantly increased to 5.89% at 36 hr of fermentation, and then remained unchanged. Free sugars (raffinose, sucrose, glucose, and fructose) rapidly decreased with the fermentation process. The levels of free amino acids in the 24-hr germinated agakong and the 48-hr fermented cheonggukjang were 391.0 and 10,994.8 mg%, respectively. Glutamic acid content was highest, followed by aspartic acid, lysine, leucine, and proline. The ratio of glutamic acid to total free amino acids at 48-hr of fermentation was 18.0%. Finally, it was confirmed that the sensory evaluation score of the 24-36 hr fermented cheonggukjang, made with the 24-hr germinated soybeans, was superior to that of the 24 and 48-hr fermented cheonggukjang.

Characterization of Undaria pinnatifida Root Enzymatic Extracts Using Crude Enzyme from Shewanella oneidensis PKA 1008 and Its Anti-Inflammatory Effect

Xiaotong Xu,정행순,이지은,강우신,류시형,김광욱,변의홍,조영제,안동현 한국미생물·생명공학회 2020 Journal of microbiology and biotechnology Vol.30 No.1

This study investigated the characterization and functionality of Undaria pinnatifida root (UPT) extracts, degraded using a crude enzyme from Shewanella oneidensis PKA1008. To obtain the optimum degrading conditions, the UPT was mixed with alginate degrading enzymes from S. oneidensis PKA 1008 and was incubated at 30°C for 0, 3, 6, 12, 24, and 48 h. The alginate degrading ability of these enzymes was then evaluated by measuring the reducing sugar, viscosity, pH and chromaticity. Enzymatic extract at 24 h revealed the highest alginate degrading ability and the lowest pH value. As the incubation time increased, the lightness (L *) also decreased and was measured at its lowest value, 39.84, at 12 hours. The redness and yellowness increased gradually to 10.27 at 6 h and to 63.95 at 3 h, respectively. Moreover, the alginate oligosaccharides exhibited significant anti-inflammatory activity. These results indicate that a crude enzyme from S. oneidensis PKA 1008 can be used to enhance the polysaccharide degradation of UPT and the alginate oligosaccharides may also enhance the anti-inflammatory effect.

Characterization of Sargassum patens C. Agardh Enzymatic Extracts Using Crude Enzyme from Shewanella oneidensis PKA 1008 and Their Anti-inflammatory Effects

이지은,XU XIAOTONG,정행순,강우신,류시형,김한호,김수룡,이가혜,김민지,안동현 한국생물공학회 2022 Biotechnology and Bioprocess Engineering Vol.27 No.1

This study was conducted to investigate the physicochemical properties and anti-inflammatory effects of the enzymatic extracts of Sargassum patens C. Agardh (SP) using crude enzyme from Shewanella oneidensis PKA 1008. SP is a brown alga containing 30-67% carbohydrates and polysaccharides, such as alginate, laminaran, and fucoidan. The contents of moisture, crude protein, crude lipid, ash, carbohydrate, and alginate in SP were 8.29, 18.10, 0.60, 21.64, 51.37, and 32.37%, respectively. The S. oneidensis PKA 1008 strain was isolated from Ulva pertusa and used to degrade alginate. To obtain the optimum degradation conditions, SP and crude enzyme from S. oneidensis PKA 1008 were prepared in a ratio of 1:1(v/v). The mixture was incubated at 30°C for 0-48 h. The changes in pH, color value, reducing sugar, viscosity, and TLC of SP-degrading extract were confirmed. The pH and viscosity significantly decreased at 24 h compared to those at 0 h. The highest reducing sugar concentration of the enzymatic extract was 571.91 μg/mL at 24 h. The enzymatic extracts were visualized by thin-layer chromatography (TLC) using a solvent system of 1-butanol: methanol: water, 4:1:2 (v/v) and degraded into monomers at 24 h. The anti-inflammatory effects of the enzymatic extracts at 0 and 48 h were measured using LPS-induced RAW 264.7 cells. These results indicate that crude enzyme from S. oneidensis PKA 1008 can be used to enhance the polysaccharide degradation of SP and its anti-inflammatory effect.