캠벨얼리 와인으로 제조한 뱅쇼의 품질 특성 및 기능성

박혜진,박은하,박의광,최성열,신혜림,김민자,Park, Hyejin,Park, Eunha,Park, Eui Kwang,Choi, Sungyeol,Shin, Hyerim,Kim, Min-Ja 한국식품영양학회 2021 韓國食品營養學會誌 Vol.34 No.5

In this study, vin chaud were manufactured with eight types of vin chaud-bomb containing different amounts of ingredients, and Campbell Early wine. Samples were analyzed for pH, total acidity, volatile acidity, ethanol content, total polyphenol, and anthocyanins, and radical scavenging activities for antioxidant effect. Based on the results of this study the pH of the samples ranged from 3.34 to 3.41 and the total acidity of wines ranged from 0.55 to 1.00%. The alcohol contents of the vin chaud samples ranged from 3.8~5.8% to and the color intensity of the vin chaud samples was higher than that of the wine. Total polyphenol content was 145.90~262.98 mg% and the tannin content of the C-1 (236.90 mg%) was the highest among the samples. The ABTS and DPPH radical scavenging activity of the samples were 57.39~75.10% and 63.71~80.00% respectively. α-Glucosidase inhibitory activity ranged from 21.54 to 33.49%, on the other hand, wine was not detected and tyrosinase inhibitory activity had the highest values (39.26%) in the C-1 sample. The findings of the present study provide insightful scientific information on vin chaud, and forms a basis for further innovations in the food and wine industry.

효모의 종류를 달리하여 제조한 동결 농축 청수 와인의 품질 특성

박혜진,박의광,최성열,신혜림,김민자,박정미,Park, Hyejin,Park, Eui Kwang,Choi, Sungyeol,Shin, Hyerim,Kim, Min-Ja,Park, Jung-Mi 한국식품영양학회 2020 韓國食品營養學會誌 Vol.33 No.5

The objective of this study was to investigate the quality characteristics of Cheongsoo wine using freeze concentration fermented with 5 kinds of yeast strains (Saccharomyces cerevisiae EJ18, EJ30, HK22, HK32 and Fermivin). We compared the characteristics, volatile flavor component and physiological activity of 5 wines. The freeze concentration can increase the sugar concentration in grape juice by reducing its water content and the alcohol content of freeze-cententrated Cheongsoo wines ranged between 15.0~15.8%. The pH of wines ranged from 2.92 to 2.94 and the total acidity and soluble solid of wines ranged from 12.40~13.27. °Brix. The major organic acid in the wines was tartaric acid (4.49~5.11 mg/mL) and malic acid (7.00~7.97 mg/mL). It contains higher functional compounds in wine fermented with yeast (EJ18, EJ30, HK22, HK32) than wine fermented with fermivin. α-glucosidase and tyrosinase inhibitory activity had the highest values (78.87% and 62.25%) in wine fermented with HK22 and EJ18 yeast, respectively. 16 volatile flavor compounds (alcohols, esters, ketones, acids, and others) were detected in the Cheongsoo wines by freeze concentration. These results provide useful information that the quality characteristics of wine developed by the freeze-concentration method using grapes cultivated in Korea.

청소년의 금주 변화단계 관련요인

박혜진,정인숙,Park, Hye-jin,Jeong, Ihnsook 한국학교ㆍ지역보건교육학회 2017 한국학교지역보건교육학회지 Vol.18 No.2

Objectives: The purpose of this study was to identify the factors associated with stage of change for drinking cessation among adolescents on the basis of the Transtheoretical Model. Methods: The data was collected from 343 high school students in Kimhae-city, who have experienced any kind of alcohol in their lifetime. For data analysis, descriptive statistics and Logistic regression were performed using the SPSS WIN 18. 0 program. Results: The stage of change was as follows: 24.2% in the precontemplation stage, 8.7% in the contemplation stage, 10.8% in the preparation stage, 39.7% in the action stage and 16.6% in maintenance stage. The predictive factors to move from the precontemplation stage to the contemplation/preparation stage were dramatic relief (OR=1.36, 95% CI:1.13-1.63) and self-efficacy (OR=1.05, 95% CI:1.01-1.09). The predictive factors to move from the contemplation/preparation stage to the action/maintenance stage were female (OR=0.50, 95% CI:0.27-0.94), the number of friend who have drunk (OR=0.84, 95% CI:0.77-0.91) and self-efficacy (OR=1.04, 95% CI: 1.00-1.07). Conclusions: To stop adolescent drinking, this study suggests the intervention program needs to be considered the individual's stage of change of drinking. The intervention program to enhance dramatic relief and self-efficacy is needed to adolescents in the precontemplation stage. It is crucial to develop strategies to raise self-efficacy for adolescents in the contemplation/preparation stage, which also respect their gender and peer groups.

국내에서 상용되는 농산물의 카로티노이드 함량 분석

박혜진,이주홍,권누리,강혜정,김주형,박진주,엄현주,Park, Hye Jin,Lee, Juhong,Kwon, Nu Ri,Kang, Hye Jeong,Kim, Ju-Hyoung,Park, Jinju,Eom, Hyun-Ju 한국식품영양학회 2022 韓國食品營養學會誌 Vol.35 No.5

A total of 51 vegetables and fruits, commonly consumed agriculture products in Korea, were analyzed for their α-carotene, β-carotene, and β-cryptoxanthin contents as provitamin A. The beta-carotene content (㎍/100 g) was high in a few green leaf vegetables such as coriander (5,924.07), gegeol radish leaf (5.855.72), and curried mallow (5,138.01), while α-carotene and β-cryptoxanthin contents were not detected. The β-carotene in 8 kinds of 20 general vegetables was detected in the range of 214.06~1,437.67 ㎍/100 g, while α-carotene was detected at 460.17 ㎍/100 g in only old pumpkin. The β-cryptoxanthin was detected in the range of 106.55~315.49 ㎍/100 g in Japanese elm, watermelon, white cucumber, and lettuce. However, carotenoids were not detected in 10 kinds of agricultural products including oriental melon, potato, etc. In fruits, the beta-carotene contents ranged from 165.72~3,997.39 ㎍/100 g, showing maximum value in apple mango and minimum value in persimmon. The β-cryptoxanthin was detected at 232.22 ㎍/100 g in only passion fruit, while the α-carotene was detected at 77.25 ㎍/100 g in only darae. Thus, based on the analyzed results of carotenoids of agriculture products consumed or cultivated in Korea, and it was found that green leaf vegetables comprise high beta-carotene overall.

영아기에 반복성 췌장염을 보인 지질단백 지질분해 효소 결핍 1예

박혜진,최병삼,양혜란,장주영,고재성,신충호,양세원,서정기,Park, Hae-Jin,Choi, Byeong-Sam,Yang, Hye-Ran,Chang, Ju-Young,Ko, Jae-Sung,Shin, Choong-Ho,Yang, Sei-Won,Seo, Jeong-Kee 대한소아소화기영양학회 2009 Pediatric gastroenterology, hepatology & nutrition Vol.12 No.1

반복적인 복통, 췌장염이 있을 때, 혈액검사에서 중성지방 등의 지질분석을 통해 가족성 킬로미크론혈증의 감별이 필요하며 필요시 LPL 활성도, apo C-II 검사를 실시해야한다. 가족성 킬로미크론혈증으로 진단되었을 경우 식이요법과 약물요법으로 혈중 중성지방을 낮추어 반복적인 췌장염의 발생을 줄이도록 하며, 소아의 경우 식이요법이 어려우므로 보호자와 환자에 대한 교육 역시 중요하다. Familial chylomicronemia syndrome is a rare disorder characterized by severe hypertriglyceridemia and fasting chylomicronemia. Causes of the syndrome include lipoprotein lipase (LPL) deficiency, apolipoprotein C-II deficiency, or the presence of inhibitors to LPL. We managed a 3-month-old girl who had recurrent acute pancreatitis caused by chylomicronemia. We report the first case of familial chylomicronemia in Korea caused by LPL deficiency in an infant with recurrent acute pancreatitis.

국산 시판 머루 와인의 품질 특성

박혜진,박정미,한봉태,최원일,노재관,Park, Hyejin,Park, Jung-Mi,Han, Bongtae,Choi, Wonil,Noh, Jaegwan 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.5

This study was carried out to investigate quality characteristics of Korean domestic commercial meoru wines, 8 kinds of wines were purchased from the Korea Wine Festival in 2016 and we compared the characteristics and physiological activity of 8 domestic wine. The results of this study have shown that the alcohol contents of wines ranged from 9.8 to 14.3%, pH of wines ranged from 3.86 to 4.22 and the total acidity of wines ranged from 0.56~0.75%. The hue value of meoru wines ranged from 0.81 to 1.02, The brightness of meoru wines ranged from 0.77 to 5.55, the redness from 3.97 to 31.16, and the yellowness from 0.99 to 5.63. The organic acid analysis of wine revealed lactic acid content at 4.281~9.606 mg/mL, followed by malic acid, tartaric acid, and acetic acid. The concentrations of total polyphenol and anthocyanin contents in the samples were investigated by spectrophotometric methods. Total polyphenol contents of the M8 (172.24 mg%) wine was higher than those of the other wines and total anthocyanin contents represented from 356.69 to 601.33 mg/mL. The DPPH radical scavenging activity of meoru wines was between 57.23 to 73.98%. Volatile flavor component analysis of meoru wines identified 7 alcohols, 16 esters, 5 acids, 3 terpenes and 4 other compounds.

An Extract of Phellinus linteus Grown on Germinated Brown Rice Inhibits Inflammation Markers in RAW264.7 Macrophages by Suppressing Inflammatory Cytokines, Chemokines, and Mediators and Up-Regulating Antioxidant Activity

박혜진,Eun Su Han,Dong Ki Park,Chan Lee,이기원 한국식품영양과학회 2010 Journal of medicinal food Vol.13 No.6

The immunomodulatory activity of an organic extract of Phellinus linteus grown on slightly germinated brown rice (PBR) was previously demonstrated. Here, we investigated the possible anti-inflammatory activity of the PBR extract by analyzing its effect on the expression of macrophage-derived cytokines, chemokines, and mediator genes that participate in immune and inflammatory responses and diseases. The extract profoundly inhibited the induction of cytokines and chemokines, including tumor necrosis factor-α, chemokine (C-X-C motif) ligand-10, granulocyte–macrophage colony-stimulating factor, and interleukin-6, in lipopolysaccharide (LPS)-stimulated RAW264.7 mouse macrophage cells. It also greatly inhibited LPS-stimulated production of nitric oxide (NO) and prostaglandin E2 in RAW264.7 cells by suppressing the expression of inducible NO synthase and cyclooxygenase-2. PBR extract inhibited NO production with a twofold lower half-maximal inhibitory concentration value than P. linteus extract. To elucidate the underlying mechanism of action, we examined the effect of the PBR extract on the LPS-induced phosphorylation of mitogen-activated protein kinases (MAPKs) in RAW264.7 cells. PBR extract greatly inhibited extracellular signal-regulated kinase and c-Jun N-terminal kinase phosphorylation and slightly inhibited p38 MAPK phosphorylation. It also significantly increased intracellular glutathione peroxidase activity and heme oxygenase-1 protein expression. Thus, the PBR extract has anti-inflammatory activity in LPS-stimulated RAW264.7 cells by virtue of its ability to suppress the production of inflammatory cytokines and chemokines via inhibition of MAPK activation and up-regulation of antioxidant activities.

과학 글쓰기 활동을 통한 문제해결력 신장 방안에 대한 연구

박혜진,강순희,Park, Hyejin,Kang, Soonhee 대한화학회 2014 대한화학회지 Vol.58 No.6

The purpose of this study was to develop a teaching strategy focused on science writing and to investigate its effects on enhancing students' problem solving ability. A teaching strategy using science writing enhancing problem solving ability (REWS model) was designed. The REWE model consisted of four stages: 1) Sensing and Stating of Scientific Problem by Reading (R stage), 2) Exploring Problem (E stage) 3) Explaining by Writing (W stage), 4) Integrated problem-solving (S stage). 135 10th grade of students were assigned to one experimental group and one control group. Students in the experiment group were taught by REWE model. Students in control group were taught by traditional lecture-based instructions. The program was implemented over a semester. The results indicated that the experimental group presented statistically meaningful improvement in critical thinking necessary to solve problems (p<.05). This study suggests that science writing can be effective for improvement of problem solving ability. 과학 글쓰기가 학생들의 문제해결력 향상에 영향을 주는지 알기 위해서 과학글쓰기 수업 모형(REWS 모형)을 개발하였다. REWS 모형은 네 단계로 이루어져 있으며 R단계는 읽기를 통해 과학적 문제를 인식하는 단계이며 E단계는 문제를 탐색하는 단계, W단계는 글쓰기를 통해 과학적 이해를 증명하는 단계이고 S단계는 통합적 문제해결 단계이다. 135명의 고등학교 1학년 학생들을 실험반과 비교반으로 나누고 실험반은 REWS 모형으로 수업을 하였고 비교반은 강의식 수업을 실시하였다. 수업은 34차시동안 진행하였다. 연구 결과를 보면 실험반과 비교반의 문제해결에 필요한 비판적 사고력 점수 차이가 통계적으로 유의미하였다(p<.05). 즉 과학 글쓰기를 강조한 수업 전략은 학생들의 문제해결력에 긍정적인 영향을 준다는 것을 알 수 있다.

수수 및 옥수수 첨가 비율별 발효주의 품질 특성

박혜진,권누리,강혜정,김주형,엄현주,Park, Hyejin,Kwon, Nu Ri,Kang, Hye Jeong,Kim, Ju-Hyoung,Eom, Hyun-Ju 한국식품영양학회 2022 韓國食品營養學會誌 Vol.35 No.5

In this study, we attempted to compare the quality characteristics of korean traditional wines with different amounts of corn and sorghum. These samples were analyzed for pH, total acidity, ethanol contents, total polyphenol, total flavonoid and tannin contents, ABTS and DPPH radical scavenging activities. The pH of fermented wines ranged from 3.83 to 4.64 and the total acidity of samples ranged from 0.30~0.63% on the 12th day of fermentation period. After 12 days of fermentation, the alcohol content of sorghum and corn fermented wines ranged between 11.6~15.5%. The a value(Redness) of fermented wines was the highest at 8.13 in B treatment and the a value decreased as the rate of corn addition increased. Total polyphenol and flavonoid contents had the highest values(162.64 and 18.44 mg/100 mL, respectively) in the E treatment which is the fermented wines of 25% Sorghum and 75% Corn. The ABTS and DPPH radical scavenging activity of the samples were 71.06~74.57% and 15.46~36.20% respectively. Antioxidant activity was higher in fermented wines with sorghum and corn than in control. As a result, this study provides useful scientific information that quality characteristics of fermented wines containing sorghum and corn and forms a basis in the food and wine industry.

동결 농축 두누리 와인의 품질 특성과 휘발성 향기 성분

박혜진,최원일,한봉태,노재관,박정미,Park, Hyejin,Choi, Wonil,Han, Bongtae,Noh, Jaegwan,Park, Jung-Mi 한국식품영양학회 2019 韓國食品營養學會誌 Vol.32 No.5

The purpose of this study was to investigate the quality characteristics and volatile flavor components of Doonuri wine, using freeze concentration. The freeze concentration can increase the sugar concentration in grape juice by reducing its water content. In this study, after eight days od fermentation, the alcohol content of freeze-concentrated Doonuri wines was 12.5~14.1%. The pH of the wine was 3.42~3.50 and the total acid content was 0.68~0.94 g/100 mL, respectively. The brghtness of freeze-concentrated Doonuri wines was 19.28~54.42, the redness was 41.98~49.58, and the yellowness was 36.16~42.36. The organic acid analysis of Doonuri wines was that most of the organic acids contain tartaric and malic acid. By using freeze concentration with grape juice, significant increase in the total polyphenol content of Doonuri wines was 122.40~137.26 mg/mL, the total anthocyanin content was 117.06~118.40 mg/L and the tannic acid content was 66.23~83.70 mg%. In GC/MS analysis, the volatile flavor component analysis of Doonuri wines identified six alcohols, five esters, two ketones, on acid, two alkanes, and four other compounds.