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가루녹차 첨가 요구르트에 의한 충치 원인균 증식 억제 효과
정다와,박신인,Jung Da-Wa,Park Shin-In 한국축산식품학회 2005 한국축산식품학회지 Vol.25 No.4
가루녹차 첨가 드링크 요구르트에 오염된 충치 원인균인 Streptococcus mutans의 생육에 미치는 영향을 연구하였다. 가루녹차가 식중독 유발균과 충치 원인균에 대한 생육 저해 도를 검토한 결과 Staphylococcus aureus와 Salmonella entetitidis의 경우 가루녹차 첨가에 의해 생육에 큰 영향을 미치지 않은 것으로 나타났다. 한편 Escherichia coli O157:H7는 가루녹차 첨가 농도가 증가할수록 생육 억제 현상도 약간 높아지며 증식이 약간 억제되어 가루녹차 무첨가구에 비해 가루녹차 $0.5\%,\;1.0\%,\;1.5\%,\;2.0\%$와 $2.5\%$ 첨가구에서 24시간 배양 후 각각 0.40, 0.43, 0.46, 0.52와 0.54의 log cycle로 감소되었고, Streptococcus mutans의 경우에는 각각 0.56, 0.65, 0.70, 0.81과 0.99의 log cycle로 감소 폭이 커지면서 뚜렷한 성장 억제 효과를 보였다. 가루녹차를 $0.5\%,\;1.0\%,\;1.5\%,\;2.0\%$와 $2.5\%$ 첨가한 드링크 요구르트내에서 $3.4\times10^7CFU/mL$ 수준으로 접종된 Streptococcus mutans는 24시간 배양시 $9.8\times10^5\~2.0\times10^6 CFU/mL$로 감소되었으며, 48시간 배양 후에는 $1.4\times10^4\~7.2\times10^4 CFU/mL$로 $2.66\~3.36$의 log cycle이 감소되면서 Streptococcus mutans의 증식이 크게 억제되었다. 이와 같이 가루녹차 첨가에 의한 드링크 요구르트 내에서 Streptococcus mutans에 대한 생육 억제 효과를 확인할 수 있었다. This study was carried out to obtain knowledges on the survival of Streptococcus mutans in the yoghurt added with green tea powder. The growth inhibition of green tea powder on the food borne pathogens and oral bacteria was measured by total microbial count, Among the tested food borne pathogens, the growth of Staphylococcus aureus and Salmonella enteritidis were not significantly affected by the addition of green tea powder, but green tea powder showed the growth inhibition effect on Escherichia coli O157:H7. The number of surviving Streptococcus mutans cell was decreased by $0.56\~0.99log$ cycle after 24 hem incubation by the addition of $0.5\~2.5\%$ green tea powder in the medium. And also the viable cell count of surviving Streptococcus mutans cells (initial inoculum $3.4\times10^7CFU/mL$) were decreased to $1.4\times10^4\~7.2\times10^4 CFU/mL$ after 48 hours incubation when $0.5\~2.5\%$ green tea powder were added to the drinkable yoghurt, Growth of Streptococcus mutans was strongly inhibited by the addition and incubation of green tea powder for 48 hum in the yoghurt.
The Delay of Ginseng Wine Fermentation
Jong-Kyung Lee,Da-Wa Jung,Chul-Jin Kim,Byung-Hak Ahn 한국식품과학회 2007 Food Science and Biotechnology Vol.16 No.5
To overcome the problem of ginseng’s earthy smell in the manufacture of ginseng wine, we used dried ginseng powder that was extrusion-cooked at 125-168℃ in the wine making process. By using a ginseng powder that was extrusioncooked at higher temperatures, fermentation by Maillard reaction products (MRPs) was delayed, and the acidic pH that results from extrusion cooking was improved. At 15℃ with glucose instead of sucrose, an addition of 0.5%(w/v) diammonium phosphate (DAP) to the 125℃ extrusion-cooked ginseng powder reduced the primary fermentation time to 11 days versus 33 days without DAP. In the absence of DAP, by increasing the fermentation temperature from 15 to 30℃, increasing the starter yeast inoculate from 0.02 to 1%, and by increasing the amount of ginseng extrudate from 1 to 2%, fermentation time was effectively reduced more than 10-fold. The results of this study may provide information for the alcohol fermentation of materials containing MRPs as well as for poor nitrogen sources.
Growth Inhibitory Effect of Fermented Kimchi on Food-borne Pathogens
Jong-Kyung Lee,Da-Wa Jung,Yun-Ji Kim,Seong-Kwan Cha,Myung-Ki Lee,Byung-Hak Ahn,No-Seong Kwak,Se-Wook Oh 한국식품과학회 2009 Food Science and Biotechnology Vol.18 No.1
The effect of kimchi, traditional Korean fermented vegetables, on inactivating food-borne pathogens and the kimchi factors affecting the antimicrobial activity were investigated. More cells of Listeria monocytogenes, Staphylococcus aureus, Escherichia coli O157:H7, and Salmonella typhimurium were inactivated in the kimchi that had low pH and high titratable acidity. Of the raw ingredients in kimchi, raw garlic showed the strongest antimicrobial activity against the pathogens. When kimchi was fermented at 0, 4, 10, or 20℃ to pH 4.4, higher kimchi fermentation temperature resulted in higher titratable acidity. The greatest inactivation of S. typhimurium occurred in kimchi fermented at 20℃, while L. monocytogenes were inactivated in kimchi fermented at 0℃ in situ. This study showed that appropriately fermented kimchi can inactivate various food-borne pathogens and that the fermentation temperature of the kimchi is an important factor in determining the ability of the kimchi to inactivate specific pathogens. Lactic acid bacteria (LAB) multiplication and organic acids produced according to LAB metabolism play a role in inactivating food-borne pathogens in kimchi.
Hyun Joo Heo,Ji Hye Lee,Da Wa Jung,Ji Hun Park,Ayung Gu Cho ASCONS 2020 IJBSA Vol.2 No.1
Background/Objectives: Local anesthetic systemic toxicity (LAST) are life-threatening conditions in obstetric anesthesia. Methods/Statistical analysis: The case in which a patient who underwent Cesarean delivery had performed spinal anesthesia due to a change in the position of the epidural catheter. Findings: Patient had presented cardiovascular and neurologic symptoms relevant with LAST, and was treated promptly with intravenous lipid emulsion (ILE). Improvements/Applications: LAST can also occur in spinal anesthesia and can be effectively treated with ILE.
Oh Ji Youn,Lee Ji Hye,Kim Yu Yil,Baek Seung Min,Jung Da Wa,Park Ji Hun 대한마취통증의학회 2021 Anesthesia and pain medicine Vol.16 No.2
Background: The direct entry of the camera under the epiglottis may provide a better view of the glottis than the indirect lifting of the epiglottis by placing the Macintosh blade tip on the vallecula when using the video laryngoscope. This study aimed to compare the efficiency of two different methods of lifting the epiglottis during the visualization of glottis using video laryngoscopy in the same patient.Methods: This prospective study enrolled 60 patients who underwent general anesthesia with tracheal intubation. In each patient, glottic views were obtained by directly (group DE) and indirectly lifting the epiglottis (group IE). These two methods were compared using the modified Cormack and Lehane grade and the percentage of glottis opening (POGO) score as assessment parameters.Results: Modified Cormack and Lehane grade showed a significant difference between the groups DE and IE (P = 0.004). The difference in the POGO score between the groups DE and IE was also statistically significant (87.5% and 64.4%, respectively; P < 0.001).Conclusions: Our results, therefore, revealed that the method of directly lifting epiglottis was better at exposing glottis than the method of indirectly lifting epiglottis using a video laryngoscope.
Hyun Joo Heo,Ji Hye Lee,Yu Yil Kim,Seung Min Baek,Da Wa Jung 한국융합학회 2020 한국융합학회논문지 Vol.11 No.10
배경; 수술 중, 후에 안과적 문제가 발생하는 경우는 매우 드물다. 이 연구는 견관절 수술 후 눈에 이상이 발견된 환자를 확인하고 그의 원인을 후향적으로 조사하였다. 방법; 2018년 1월에서 2019년 3월까지 본원에서 견관절경 수 술을 받은 환자를 대상으로 후향적 연구방법을 통해 환자의 의무기록, 사용 약물들을 확인하였다. 로지스틱회귀분석을 통해 눈의 이상과 관련될 수 있는 여러 인자들을 가지고 연관성을 확인하였다. 결과; 8.5% (18/211)의 환자에서 눈의 이상이 발견되었고, 유착방지제와 안과적 합병증이 통계적 연관성을 보였다(p =0.020). 결론; 수술부위의 유착방지를 위해 사용되는 유착방지제에 젤라틴과 키토산 성분이 포함되어 알레르기 반응을 일으켜 안과적 합병증을 발생시킬 수 있을 것으로 생각된다. Background: Intraoperative and postoperative ocular complications are rare. We retrospectively investigated the abnormal ocular findings in patients who underwent arthroscopic shoulder surgery. Methods: The records were investigated of patients who underwent shoulder arthroscopic surgery at our hospital between January 2018 and March 2019. Ocular complications were confirmed by review of medical records. We performed logistic regression analysis to defined the main factors associated with ocular complications. Results: The overall prevalence of postoperative ocular complications was 8.5% (18/211). A significant association was found between anti-adhesion barrier agent and ocular complications (p =0.020). Conclusions: Anti-adhesion barrier agent used during surgery may be the cause of postoperative ocular complication.