放射線이 생쥐生殖細胞에 미치는 影響에 關한 硏究

千基貞,柳炳善,鄭圭會,鄭海元,李鉦浩 대한방사선 방어학회 1985 방사선방어학회지 Vol.10 No.1

The objectives of present study is to investigate genetic damage of radiation in mammalian male germ cell and to establish available screening method for determining genetic hazard by radiation. Several methods were employed to measure the genetic damage of radiation as follows: Sperm head counts, frequency occurrence of sperm with abnormal head shape, fertility, activity of LDH-X, and the induction of unscheduled DNA synthesis (U.D.S.) in male mouse were performed with the passing of time after irradiation by making use of the sequence of event that occurs during spermatogenesis. Sperm head counts and activity of LDH-X in testes were gradually reduced by increased radiation dose and with the passing of the time after irradiation. Frequency occurrence of sperm with abnormal head shape, sterile period, and the induction of unscheduled DNA synthesis were increased by increased radiation dose. It is suggested that since germ cell is a direct reflection of genetic complement, the use of male germ cell is rapid and convenient method for measuring genetic damage by radiation.

포도씨 추출분말을 첨가한 기능성 머핀의 품질 특성에 관한 연구

주신윤,최민희,정해정 한국식생활문화학회 2004 韓國食生活文化學會誌 Vol.19 No.3

This study was conducted to develop functional muffin in which grape seed extract(GSE) was added at 0, 0.5, 1 or 2% levels and to evaluate the quality characteristics. The volume of muffin decreased with the increasing GSE content, but no significant differences were observed. The weight and height of muffins increased with the increasing GSE content. The incorporation of GSE in the product lowered lightness(L value) and increased redness(a value). The mechanical texture parameters including hardness, springiness, gumminess and brittleness increased with the increasing GSE levels. Sensory analysis showed that muffin prepared with 0.5% GSE was considered to be as acceptable as control, based on hedonic scale ratings given by untrained taste panel.

전격성 경과를 취한 만성 호산구성 폐렴 환자 1예

윤호상,진춘조,유광하,이상엽,이수인,정상만,김선두,이순제,이길도,전혜정 건국대학교 의과학연구소 2000 건국의과학학술지 Vol.10 No.-

Chronic eosinophilic pneumonia(CEP) is a rare disease of unknown etiology characterized by chronic infiltration of the lung with eosinophils. It presents with profound systemic symptoms comprising fever, night sweats, weight loss, dyspnea and blood eosinophilia with nonsegmental air-space consolidation confined to the outer third of the lung, the "photographic negative of pulmonary edema". Histopathologic features of chronic eosinophilic pneumonia are intraalveolar and interstitial infiltrations with eosinophils, histiocytes, giant cells, scattered lymphocytes and plasma cells. Glucocorticoid therapy cause prompt resolution of symptoms as well as disappearans of blood eosinophils, elevated serum Ig E levels and the roentgenographic lesions. Infrequent radiographic findings include nodular infiltrates, consolidations, cavitations, atelectasis and pleural effusions. Deaths from CEP although rare, have been reported, but the majorities of CEP have benign courses and do not need a therapy with ventilator. We report a case of chronic eosinophilic pneumonia, which had a sudden course associated with diffuse pneumonic consolidations on the both lung and bilateral pleural effusion.

Sensory Analysis of Di-O-aminoacyl D-Glucitols

Chung, Hai-jung 대진대학교 1996 大眞論叢 Vol.4 No.-

설탕의 과다 소비가 비만, 충치등의 발생과 상관관계가 높다는 사실이 밝혀진 후로 저 칼로리 인공 감미료(low calorie artificial sweetener)의 개발에 대한 연구가 활발히 진행되고 있다. 이에 따라 본 논문에서는 당 알콜(sugar alcohol)인 D-glucitol(sorbitol)을 이용하여 artificial sweetener를 개발하고자 하였다. 즉, D-glucitol의 hydroxyl group에 선택적으로 아미노산(L-alanine, 또는 L-valine)을 ester화함으로써 아미노산의 종류와 도입 위치에 따른 맛의 변화를 살펴보았다. 그 결과 5, 6번의 hydroxyl group에 L-alanine이 ester화된 경우에는 단맛을 나타냈으나, 반면, L-valine이 도입된 경우에는 쓴맛을 초래하였다. 또한 L-alanine이 1, 6번의 hydroxyl group 위치에 ester화한 경우에는 단맛이 상실되었으며 L-valine의 유도체는 쓴맛을 나타내었다. 이같은 결과는 D-glucitol에 도입된 amino acid의 side chain이 길어질수록, hydrophobicity가 증가할수록 맛은 단맛에서 쓴맛으로 변화한다는 것과 amino acid가 도입된 위치에 따라서도 맛이 변화한다는 것으로 분석할 수 있다.

Quality Attributes of Cookies Prepared with Tomato Powder

Chung, Hai-Jung The Korean Society of Food Science and Nutrition 2007 Preventive Nutrition and Food Science Vol.12 No.4

This study was conducted to investigate the quality characteristics of cookies added with different levels of tomato powder. Cookies were prepared with five different levels of tomato powder (0, 2.5, 5.0, 7.5, and 10.0%) and the physicochemical properties were examined. The pH of cookie dough decreased significantly by the addition of tomato powder (p<0.05). Crude protein and ash content of the cookies containing 5.0, 7.5 and 10.0% tomato powder were significantly higher than those of control and those with 2.5% (p<0.05). The spread factor of control cookie was lower than that of cookies containing 5.0, 7.5, and 10.0% tomato powder. The incorporation of tomato powder in cookies lowered the lightness values but increased redness and yellowness values. Rheology testing showed that cookies with 5.0, 7.5, and 10.0% tomato powder had significantly lower hardness value than control. Sensory evaluation revealed that overall desirability scores were not significantly different between control and tomato powder added groups. Therefore, cookies with up to 10.0% added tomato powder would be as acceptable as control cookies without depressing cookie quality.

Evaluation of Physicochemical Properties of Muffins Made With Ultrafiltered Sunmul Powder

Chung, Hai-Jung,Eom, Kwon-Yong,Kim, Woo-Jung The Korean Society of Food Science and Nutrition 2006 Preventive Nutrition and Food Science Vol.11 No.4

This study was conducted to investigate the quality characteristics of muffins with added ultrafiltered (UF) sunmul powder. Muffins were prepared with four different levels of UF powder (0%, 3%, 5% and 7%) and the physicochemical properties were examined. The volume and specific volume were lower in muffins prepared with UF powder than the control. The incorporation of UF powder in muffin lowered the lightness values but increased the redness values. Rheology testing showed that hardness increased with increasing UF powder and gumminess and brittleness were the highest in the control group and decreased with increasing UF powder. Initial isoflavone content was 2.39$\sim$5.57 mg%, and decreased to 1.81$\sim$4.09 mg% after baking, resulting in 24$\sim$37% reduction in muffin formulations. Scanning electron microscopy showed that the size of the air cells increased with increasing UF powder levels. In sensory evaluation, overall acceptability score was the highest in muffins with 3% added UF powder and no significant difference was observed between control and 7% addition. Therefore, muffins prepared with up to 7% addition of UF powder would be at least as acceptable as control muffins.

Synergisms of selected binary sweetener mixtures

Chung, Hai-jung 대진대학교 1998 大眞論叢 Vol.6 No.-

Neohesperidin dihydrochalcone(NHDC), sorbitol, sucrose와 xylitol을 사용하여 sucrose-NHDC, sucrose-sorbitol, xylitol-NHDC의 binary mixture를 조성하고 단맛의 상승효과를 수학적 모델을 적용하여 수용성 모형계에서 관능 검사를 실시하여 측정하였다. sucrose-NHDC와 sucrose-sorbitol 혼합 용액인 경우에는 5-22%의 상승효과를 나타내었고, xylitol-NHDC 혼합 용액인 경우에는 특정 농도에서만이 상승효과를 나타내었다. 포도주스와 체리주스에 감미료로써 sucrose-NHDC, sucrose-sorbitol, xylitol-NHDC를 각각 첨가하여 표준용액(설탕첨가주스)의 taste profile과 비교한 결과 sucrose-sorbitol을 첨가한 주스의 taste profile은 표준용액의 taste profile과 차이가 없는 것으로 나타났다. 이로써 주스의 제조시 sucrose-sorbitol mixture를 사용할 경우 설탕의 사용량을 줄임과 동시에 열량 감소 효과를 가져올 수 있는 가능성을 시사해 주고 있다.

Effects of taste modifiers on the sweetness of intense sweeteners

Chung, Hai-jung 대진대학교 1997 大眞論叢 Vol.5 No.-

Inosine-5'-monophosphate(IMP), carboxymethylcellulose(CMC), chlorogenic acid(CA)와 NaCl 등의 taste modifier를 사용하여 intense sweetener인 neohesperidin dihydrochalcone(NHDC), stevioside, thaumatin의 단맛에 미치는 영향을 aqueous model system을 이용하여 실험하였다. 저농도(0.0015%, 0.01%, 0.1%)의 IMP와 CMC를 첨가하였을 때 단맛의 강도 변화에는 유의적인 차이가 없었으나 CA와 NaCl을 첨가하였을 경우에는 첨가량이 증가할수록 단맛의 강도가 현저하게 감소됨을 알 수 있었다.

Influence of Purple Sweet Potato Powder Addition on the Quality Characteristics and Oxidative Stability of Cookies

Chung, Hai-Jung The Korean Society of Food Science and Nutrition 2009 Preventive Nutrition and Food Science Vol.14 No.1

Cookies were prepared by adding different levels (0, 5, 10, 15, and 20%) of purple sweet potato powder (PSPP) and their physicochemical and sensory characteristics were examined. With increase of the PSPP level, moisture content decreased and ash content increased (p<0.05). The spread factor of control cookies was higher than that of cookies containing PSPP. The incorporation of PSPP in cookies lowered the lightness and yellowness but increased redness (p<0.05). Texture measurement showed that the addition of PSPP did not affect the hardness of cookies. Results of acceptance test revealed that overall acceptability score was not significantly different between the control and the PSPP added cookies. Therefore, it is suggested that PSPP can be incorporated into cookies up to 20% without affecting the cookie quality. Total polyphenol content and antioxidant activity were assessed to examine the functionality of cookies. In addition, substitution of wheat flour with PSPP yielded cookies with higher polyphenol content and antioxidative activity (p<0.05). The peroxide value (POV) and acid value increased during storage at $60^{\circ}C$ for 80 days. The POV was significantly lower in cookies containing PSPP than the control cookies, suggesting that the addition of PSPP deterred the lipid oxidation (p<0.05).

Effect of β - Cyclodextrin on the Taste Quality of Neohesperidin Dihydrochalcone

Hai-Jung Chung 한국식품영양과학회 1996 Preventive Nutrition and Food Science Vol.1 No.2

Neohesperidin dihydrochalcone(NHDC) is an intense sweetener with lingering aftertaste, which limits NHDC to use as a sweetener in food products. This study was conducted to examine the changes of taste quality of NHDC when using β-cyclodextrin(β-CD) as a taste modifier. A series of β-CD(0.01%, 0.03%, 0.1%, 0.176%) was added to NHDC solution(100ppm) and the taste quality was evaluated by magnitude estimation. It was found that β-CD produced a significant effect on the reduction of aftertaste of NHDC(p<0.01) and sweetness as well.(p<0.001). Linear regression(log mean magnitude estimate versus β-CD concentration) analysis showed that the intensity of sweetness(n=-0.31) decreased more rapidly than that of aftertaste(n=-0.17). This result suggests the possibility that β-CD may form inclusion complex with NHDC, so that the hydrophobic portion is encapsulated in the cavity of β-CD and the carbohydrate moiety is oriented to the outside of the cavity. Or it may be that β-CD competes with the NHDC molecule for binding to the taste receptor, resulting in reduced perceived intensity.