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고아미와 밀가루 배합 비율에 따른 구운 약과의 품질 특성
김현아(Hyun Ah Kim),양정수(Jung Su Yang),김용식(Yong Sik Kim) 한국조리학회 2013 한국조리학회지 Vol.19 No.1
This study was performed to examine the quality characteristics of goami baked yackwa. To determine the optimal amount of wheat flour for goami powder yackwa((100, 80:20, 60:40, 40:60, 20:80, 100), the measurement of weight, hardness, moisture contents, color value and sensory evaluation were carried out(yackwa dough 14g: 12mm to the height of the mold was formed, Baked conditions: 160℃, 20Min., Dip conditions: 60℃, 30Min.). As a result, weight after baked or dipped in syrup were heavier when made with 100% of wheat flour yackwa. The moisture contents and hardness were the highest in 100% goami yackwa. L-values, a-values and b-values were also the highest in 100% goami yackwa. In a sensory evaluation, the overall preference were the highest in 100% goami yackwa and 100% wheat flour yackwa. From these results, goami was shown to be possible to make high quality yackwa.
고삼추출물이 치은섬유아세포의 세포주기 조절단백질 발현에 미치는 영향
김흥식,김현아,유용욱,강태현,김윤철,김탁,피성희,유형근,신형식,Kim, Heung-Sik,Kim, Hyun-A,Yu, Yong-Ouk,Kang, Tai-Hyun,Kim, Youn-Chul,Kim, Tak,Pee, Sung-Hee,You, Hyung-Keun,Shin, Hyung-Shik 대한치주과학회 2000 Journal of Periodontal & Implant Science Vol.30 No.4
Fibroblasts are major cellular components of gingiva and periodontal ligament. They regulate the healing process after surgery or injury. Recently, many natural medicines, whose advantages are less side effects and possibility of long-term use, have been studied for their capacity, their anti-bacterial and anti-inflammatory effects and regenerative potential of periodontal tissues. Sophorae radix have been traditionally used as an anti-bacterial and antiinflammatory drug in oriental medicine. The purpose of present study was to investigate the effects of Sophorae radix extract on cell cycle progression and its molecular mechanism in human gingival fibroblasts. Sophorae radix extracts($100{\mu}g/ml$) notably increased cell proliferation and cell activity in the human gingival fibroblasts as compared to non-supplemented controls. There was an increase in the S phase and a decrease in the G1 phase in $100{\mu}g/ml$ of Sophorae radix extracts group as compared to non-supplemented controls. The level of cyclin E and cdk 2 protein in test group was higher than that of control groups. But that of cyclin D, cdk 4, and cdk 6 was not distinguished from controls. The level of p53 protein in test group was lower than that of controls, whereas that of p21 was not different. The level of pRB protein in test group was higher than that of controls, whereas that of p16 was lower. These results indicate that the increase of cell proliferation by Sophorae radix extracts may be due to the increased expression of cyclin E and cdk 2, and the decreased expression of p53 and p16 in human gingival fibroblasts.
송청락(Chung Rak Song),김은실(Hyun Ah Kim),김현아(Yong Sik Kim),김용식(Eun Sil Kim),최수근(Soo Keun Choi) 한국조리학회 2012 한국조리학회지 Vol.18 No.2
This study examined low calorie sweeteners (fractooligosaccharide, xylitol, erythritol, agave syrup, stevioside) instead of sugar for Teriyaki sauce to satisfy customers` health needs. After adding sugar, stevioside, agave syrup, erythritol, xylitol, and fractooligosaccharide to Teriyaki sauce, we measured moisture and viscosity. According to the results, the sauce with stevioside had a low moisture content, but its value was the highest in viscosity. The sauce with xylitol had average sweetness equal to that of sugar, but its salinity was very low. There was no significant difference in pH value. The difference in sweet taste showed that the sauce with xylitol met the requirement of sweet taste, soy sauce flavor, taste and savory taste. Therefore, xylitol was a good ingredient for Teriyaki sauce.