감마선 조사에 의한 갈색 새우(Penaeus aztecus) 주요알러젠(Pen a 1)의 알러지성 및 항원성의 변화

이주운,김재훈,성창근,강근옥,신명곤,변명우,Lee, Ju-Woon,Kim, Jae-Hun,Sung, Chang-Keun,Kang, Kun-Ok,Shin, Myung-Gon,Byun, Myung-Woo 한국식품과학회 2000 한국식품과학회지 Vol.32 No.4

Gamma irradiation was applied to reduce shrimp allergy. Shrimp heat-stable protein(HSP) and shrimp protein extract were gamma-irradiated at 1, 3, 5, 7 or 10 kGy in an aqueous state (1.0 mg/mL). The changes in allergenic and antigenic properties of protein extract and HSP resulted from gamma irradiation were monitored by ELISA with mouse mAb or human patients sera and immunoblotting. Conformational changes in irradiated HSP were measured by both GPC-HPLC and SDS-PAGE. The binding ability of shrimp allergic patients IgE to irradiated protein extract or irradiated heat-stable protein was dose-dependently reduced. When measured by gel permeation chromatography and sandwich ELISA, the amount of intact heat-stable protein in the irradiated solution was reduced by gamma irradiation depending upon the applied dose. SDS-PAGE showed that the main band disappeared and new bands appeared in a higher molecular weight zone. The results provide a new possibility to use irradiation process for reducing the allergenicity of shrimp.

감마선 조사된 난백 Albumin(Gal d 1)의 알러지성 및 항원성의 변화

이주운(Ju-Woon Lee),육홍선(Hong-Sun Yook),조경환(Kyoung-Hwan Cho),이수영(Soo-Young Lee),변명우(Myung-Woo Byun) 한국식품영양과학회 2001 한국식품영양과학회지 Vol.30 No.3

계란알러지를 감소시키기 위한 방법으로써 감마선 조사기술의 이용 가능성을 평가하였다. 난백단백질인 OVA를 모델알러젠으로 사용하여 3, 5, 10 kGy의 선량으로 감마선을 조사하고 OVA의 알러지성과 항원성의 변화를 환자의 IgE와 동물 항체를 ELISA로 측정하였다. 환자의 IgE는 감마선 조사된 OVA에서 감마선 조사선량이 증가함에 따라 감소하였다. 그러나 동물 항체는 3과 5 kGy에서 조사된 OVA를 훨씬 잘 인식하는 것으로 나타났다. 맹검법을 사용한 면역반응성 시험에서, H-IgE의 반응성은 조사선량이 증가할수록 급격하게 감소하였다. 그러나, M-IgG와 R-IgG는 비조사구에 비해 5와 3 kGy 조사구에서 더 높게 OVA를 인식하였다. 이 결과는 계란 알러지를 감소시키기 위해 감마선 조사기술의 이용가능성을 나타내고 있다. Gamma irradiation was applied to reduce egg allergy. Ovalbumin (OVA), an egg white protein, was used as model allergen and was gamma-irradiated at 3, 5, or 10 kGy in an aqueous state (2.0 mg/mL). The changes in allergenic and antigenic properties of OVA resulted from gamma irradiation were monitored by ELISA with serum from egg-hypersensitive patients (H-IgE), and mouse monoclonal IgG (M-IgG) or rabbit polyclonal IgG (R-IgG). The binding ability of H-IgE to irradiated OVA was dose-dependently reduced. However, IgGs from animal did better recognize 3 or 5 kGy-irradiated OVA. In the evaluation of immune reactivity using blind test, the reactivity of H-IgE rapidly decreased depending upon the irradiation dose. However, the reactivities of M-IgG and R-IgG was higher at 5 and 3 kGy-irradiated OVA than non-irradiated control. The results provide a new possibility to use irradiation process for reducing the allergenicity of egg white.

감마선 조사된 새우의 검지를 위한 면역분석법의 적용

이주운(Ju-Woon Lee),육홍선(Hong-Sun Yook),조경환(Kyoung-Hwan Cho),차보숙(Bo-Sook Cha),변명우(Myung-Woo Byun) 한국식품영양과학회 2001 한국식품영양과학회지 Vol.30 No.4

감마선 조사된 새우의 신속한 판별을 위한 방법으로 갈색새우의 TPM을 항원으로 하여 개별적으로 생산된 M-IgG와 P-IgG를 이용한 Sandwich ELISA를 분석법으로 확립하였다. M-IgG를 항원 포획을 위한 coating 항체로 사용하고, P-IgG를 포획된 TPM에 대한 반응항체로 사용하였을 때, 12.5에서 50 ㎍/mL의 농도 범위에서 TPM을 정량할 수 있었다. 감마선 조사된 새우의 TPM 농도는 선량에 의존하며 감소하였고, 감마선 조사와 가열 또는 냉동 등의 병용 처리에서도 선량에 의존하며 감소하였다. 이 결과는 면역분석기법의 하나인 Sandwich ELISA가 감마선 조사된 새우의 검지법으로 이용될 수 있다는 가능성을 나타내었다. Immunoassay was used to study the detection method of irradiated shrimp. Sandwich ELISA was formatted with monoclonal antibody (Ab) (M-IgG) and polyclonal Abs (P-IgG) individually produced against brown shrimp tropomyosin (TPM) as an antigen. When M-IgG was used as a coating Ab to capture TPM, and P-IgG were used as reaction Ab against captured TPM, TPM could be detected in the range of 12.5 to 50 ㎍/mL. Detected concentrations of TPM from irradiated shrimp decreased dose-dependently, and the concentration of Ag by combination of irradiation with heating or freezing treatments also decreased. This result suggests the possibility for Sandwich ELISA, one of immunological analyses, to be applied for detecting irradiated shrimp.

감마선 조사된 천연케이싱으로 제조한 소시지의 저장안정성

이주운(Ju-Woon Lee),조철훈(Cheorun Jo),육홍선(Hong-Sun Yook),임한종(Han-Jong Lim),변명우(Myung-Woo Byun) 한국식품영양과학회 2001 한국식품영양과학회지 Vol.30 No.2

천연장 소시지의 위생성과 최종제품의 미생물학적 저장 안정성을 개선시키기 위해 소시지 제조용 양장과 돈장에 감마선을 조사하여 소시지를 제조한 후 저장 중 미생물의 변화를 관찰하였다. 감마선 조사에 의한 돈장과 양장에 오염된 호기성 총균수는 선량이 증가함에 따라 감소하였고, 5 kGy의 감마선 조사로 약 5.5 log cycle의 미생물이 감소하였다. 비조사된 천연장을 사용하여 제조한 소시지의 경우 돈장과 양장소시지 모두 제조 직후 소시지의 호기성 총균수는 3.6 log 정도의 오염 수준을 나타냈고, 저장 10일에 이미 호기성 총균수가 약 7 log 수준으로 검출되었다. 반면 제조 직후 감마선 조사된 천연장 소시지의 미생물 수준은 양장의 경우 3 kGy에서 2.48과 돈장의 경우 2.78 log, 5 kGy에서 0.32와 0.6 log를 각각 나타내었다. 천연장에 대한 감마선 조사는 미생물의 초기 오염도를 상당히 감소시켜 최종제품의 저장성을 크게 연장시켰다. We gamma-irradiated to natural casings from lamb and pork to improve sanitary quality and microbiological shelf stability of sausage stuffed in animal intestine-induced natural casing from lamb and pork. The microbial changes of irradiated casings and the microbial growth of the sausages with gamma-irradiated natural casings were observed. Population of total aerobic bacteria was decreased by gamma irradiation, dependent upon the irradiation dose. The number of microflora in lamb and pork casings was reduced by about 5.5 log cycle at 5 kGy. Population of total aerobic bacteria of sausages stuffed in non-irradiated lamb and pork casing was about 3.6 log CFU/g after just manufacture and was about 7 log after 10 day storage. However, population of total aerobic bacteria of sausages with 3 kGy-irradiated and 5 kGy-irradiated casings was 2.48 and 0.32 log in lamb, and 2.78 and 0.60 log in pork, respectively. Gamma irradiation to animal intestine-induced natural casings was effective and thus, can be used for enhancing shelf life of final products due to reduction of the number of contaminated microflora.

당-Lysine 모델 수용액을 이용한 감마선 조사에 의한 비효소적 갈변반응 연구

이주운(Ju-Woon Lee),오상희(Sang-Hee Oh),김재훈(Jae-Hun Kim),변의홍(Eui-Hong Byun),김미리(Mee Ree Kim),김관수(Kwan-Soo Kim),이현자(Hyeon-Ja Lee),변명우(Myung-Woo Byun) 한국식품영양과학회 2006 한국식품영양과학회지 Vol.35 No.5

당 및 lysine 혹은 당-lysine 혼합모델 수용액에서 감마선 조사에 의한 갈변도 변화 및 화학적 특성을 연구한 결과 감마선 조사에 의한 비효소적 갈변반응은 당 및 아미노산 단독 환경에서는 일어나지 않았으며, 당-아민 환경에서 진행되는 것으로 나타났다. 당-lysine 혼합용액의 감마선 조사에 의한 갈변 반응성은 당의 종류에 따라 다르게 나타났으나, 당의 감소와 갈변도 사이의 상관관계는 없었다. 비환원당인 sucrose는 감마선 조사에 의해 환원력이 생성되었으며, 다른 당에 비해 높은 갈변 반응성을 나타냈다. Aqueous solutions of sugar alone or in the presence of lysine were gamma irradiated at 0, 5, 10, 20 and 30 k㏉ at room temperature. Absorbances at 284 ㎚ as an indicator of intermediate stage of non-enzymatic browning reaction increased with irradiation dose in both the solution of sugar or lysine alone and sugar-lysine mixed solution. Absorbances at 420 ㎚ as indicator of browning increased in the irradiated sugar-lysine mixed solutions although no browning was observed in the irradiated solution of sugar or lysine alone. The degree of browning of the irradiated sugar-lysine mixed solution increased with irradiation dose and was dependent on the type of sugar. For sugar-lysine mixed solution irradiated at 30 k㏉, the browning had the following order of intensity: sucrose>fructose>arabinose>xylose>glucose. However, the sugar loss of irradiated sugar-lysine mixed solution had a following order of intensity: glucose>fructose>sucrose>xylose>arabinose. The reducing power of the non-reducing sugar, sucrose, was produced by gamma irradiation. The present results indicated that gamma irradiation leads to a non-enzymatic browning reaction (carbonyl-amine reaction) in an aqueous system.

서울의 가족구조 변화, 주택시장 변화에 따른 소규모 집합주택의 변화에 대한 연구

이주운(Lee, Ju-Woon),안기현(Ahn, Kee-Hyun) 대한건축학회 2016 대한건축학회 학술발표대회 논문집 Vol.36 No.2

This study suggests the possibility of changes of small housing appearing in residential area in modern Seoul, depending on the changes of family structure and housing market. Prior to the proposal, the changes of small housing in Seoul from the 1970s until the 2010s was categorized and analyzed by era. Also the shape and size of shared spaces was categorized according to the period. Currently, the most characteristic phenomenon appeared is increasing of Single or Two person Household family. That resulted in the emergence of non-blood relation family. But these houses referred to as community housing (co-housing) are not very different from existing blood relation family housing. So two proposals are suggested how the future housing could be changed based on prior analysis.

감마선 조사된 난백 함유 Cake의 품질 특성

이주운(Ju-Woon Lee),서지현(Ji-Hyun Seo),김영호(Young-Ho Kim),최정미(Joung-Mi Choi),육홍선(Hong-Sun Yook),안현주(Hyun-Joo Ahn),변명우(Myung-Woo Byun) 한국식품영양과학회 2003 한국식품영양과학회지 Vol.32 No.2

감마선 조사기술을 이용하여 계란의 알러지성을 감소시키기 위한 실증 연구의 일환으로 감마선 조사된 난백을 함유한 cake의 물성학적, 관능적 품질을 평가하였다. 전란에서 난백을 분리한 후 10과 20 kGy의 흡수선량을 받도록 감마선을 조사하였다. 감마선 조사된 난백을 첨가한 white layer cake, pound cake와 sponge cake를 제조하여 시험하였다. 10과 20 kGy로 조사한 난백을 첨가하여 제조한 모든 제품에서 경도가 높은 것이 관찰되었다. 저장 중 감마선 조사된 난백을 함유한 pound cake와 sponge cake의 노화가 지연되어 물성학적 저장성 측면에서 더 우수한 것으로 나타났다. 감마선 조사된 난백이 cake의 관능적 품질에 미치는 영향은 제품의 특성에 따라 다르게 나타났고, 모든 처리구에서 방사선 불쾌취(off-odor)가 관찰 되어서 제품 제조시 관능적인 품질을 유지하기 위한 적절한 방법이 이용되어야 할 것이다. As a research on the practical approaches of gamma irradiation for the reduction of egg allergy, cakes including gamma-irradiated egg white were manufactured, and rheological characteristics and sensory qualities of the cakes were evaluated. Egg white was separated from whole egg and then gamma-irradiated with the absorbed dose of 10 or 20 kGy. White layer cake, pound cake and sponge cake were made with irradiated egg white and used to the subsequent experiments. Firmness of all samples containing irradiated egg white was higher than that of control. Retrogradation of pound and sponge cakes containing irradiated egg white was delayed, and the result showed that the usage of irradiated egg white was better at the point of rheological storage ability. Effects of irradiated egg white on the sensory quality were different depending onto the properties of each product. Radiation off-odor was observed in the all samples containing irradiated egg white. To maintain the sensory quality, adequate methods such as masking effects should be developed during manufacture.

감마선 조사가 돈육 등심의 이화학적 특성에 미치는 영향

이주운(Ju-Woon Lee),육홍선(Hong-Sun Yook),김성애(Seong-Ai Kim),손천배(Cheon-Bae Sohn),변명우(Myung-Woo Byun) 한국식품과학회 1999 한국식품과학회지 Vol.31 No.3

육제품의 품질개선 및 저장성 확보를 위한 감마선 이용

이주운(Ju-Woon Lee),육홍선(Hong-Sun Yook),김재훈(Jae-Hun Kim),김경표(Kyoung-Pyo Kim),이현자(Hyun-Ja Lee),변명우(Myung-Woo Byun) 한국식품영양과학회 1999 한국식품영양과학회지 Vol.28 No.4

육제품의 품질 개선을 위한 감마선 조사의 효과를 평가하기 위하여, 감마선 조사된 우육을 이용하여 유화형 소시지(bologna sausage)를 제조하였고, 항산화제와 감마선 조사를 병용처리하여 재구성 육제품인 햄버거 패티를 제조하였다. 3kGy의 감마선 조사를 이용하여 기존의 첨가량에 비해 낮은 함량의 소금(12%)과 인산염(0.2~0.3%)을 함유한 bologna sausage를 제조할 수 있었다. 또한, 3 kGy의 감마선을 이 용하여 bologna sausage의 저장성에 있어서도 10℃에서 30일 저장까지 어떠한 호기성 미생물의 생육도 검출되지 않았다. 햄버거 패티 제조시 BHA, ascorbyl palmitate, α-tocopherol, β-carotene을 200ppm 수준으로 첨가하여 제조된 최종제품에서 3kGy의 감마선 조사는 10℃에서 저장 30일째까지 호기성 미생물의 생육이 발견되지 않았으며, 항산화제의 첨가로 감마선 조사에 의한 햄버거 패티의 지방산패를 억제시킬 수 있었다. This study was conducted in order to evaluate the effect of gamma irradiation on improvement of the quality and safety of meat products. Emulsion-type bologna sausages were manufactured with 3 kGy-gamma irradiated ground beef. Beef patties were also manufactured with the addition of antioxidants(200 ppm, BHA, ascorbyl palmitate, α-tocopherol, or β-carotene) following gamma irradiation of 1.5 or 3 kGy. Bologna sausages could be successfully manufactured with 3 kGy gamma-irradiated ground beef and lower salt content(NaCl of 1.0 or 1.2% and phosphate of 0.2 or 0.3%) without any deteriorative results when compared with the products manufactured with regular salt content(NaCl of 1.5~2.0% and phosphate of 0.4~0.6%). No colony formations of aerobic microorganisms were observed in the sausage with NaCl of 1.2% and phosphate of 0.2 or 0.3% up to 30 days storage at 10℃. No significant differences appeared in the TBA values among all the sausages during storage for 30 days. No colonies of aerobic microorganisms were observed in the 3 kGy irradiated patty. Lipid oxidation of the beef patties was inhibited by the addition of an antioxidant.

식자재 안전공급을 위한 식품 방사선 조사 이용현황 및 전망

이주운(Ju-Woon Lee) 한국식품영양과학회 2006 식품산업과 영양 Vol.11 No.3