2022 BK참여대학원생 학술대회 발표실적

  연번 박사/석사과정 성명 세부 전공 분야 발표 형식(구두, 포스터) 학술대회 발표실적 상세내용 1 석사 조영우 영양생화학 /영양생리 포스터 저자명: 조영우, 권영혜 제목: Regulation of gene expression in the development of colitis-associated colon cancer in mice fed a high-fat diet 학술대회명: ICOMES 발표일시 및 장소: 2021.9. (한국) 2 석사 성호빈 영양생화학 /영양생리 포스터 저자명: 성호빈, […]

2022년 지속가능성의 가치 실현을 위해 선도적으로 헌신하는 식품영양 전문 인력 양성 결과

인력양성명 : 지속가능 식품영양 교육연구팀   2022년 지속가능성의 가치 실현을 위해 선도적으로 헌신하는 식품영양 전문 인력 양성 결과 농림수산학 14명 의약보건학 26명 기타           6명 총 46명  농림수산학 의약보건학 인문사회학 기타 박사 석사 학사 기타 박사 석사 학사 기타 박사 석사 학사 기타 박사 석사 학사 기타 남 여 남 여 남 […]

Optimization of accelerated solvent extraction of ellagitannins in black raspberry seeds using artificial neural network coupled with genetic algorithm

출판일자. 202212 Abstract This study aimed to identify ellagitannins in black raspberry seeds (BRS) and to optimize accelerated solvent extraction of ellagitannins using an artificial neural network (ANN) coupled with genetic algorithm. Fifteen monomeric and dimeric ellagitannins were identified in BRS. For ANN modeling, extraction time, extraction temperature, and solvent concentration were set as input […]

γ-Aminobutyric acid and oxalic acid contents and angiotensin-converting enzyme inhibitory activity of spinach juicescofermented withLevilactobacillus brevisGABA100 and otherlactic acid bacteria

출판일자. 202210 Abstract This study aimed to develop fermented spinach juice with enhancedγ-aminobutyric acid (GABA) leveland angiotensin-converting enzyme (ACE) inhibitory activity and reduced oxalic acid level. We cofer-mented spinach juice withLevilactobacillus brevisGABA100 and oxalic acid-degrading bacteria (Lacto-bacillus  gasseriHHuMin  D,Lactobacillus  sakeiRH1114,Lactobacillus  acidophilus19L5,  orLimosilactobacillus fermentumBH03). GABA levels were not different among all the fermented juicesexcept for the […]

Wheat gluten hydrolysates prepared by sequential treatment with different combinations of commercial proteases

출판일자. 202210 Abstract This study aimed to develop wheat gluten hydrolysates (WGH) prepared by sequential enzymatic hydrolysis for its application in commercial beverage. The hydrolysis of WGH was performed with different combinations of commercial endo-proteases (Alcalase, A; Neutrase, N; and Protamex, P) and Flavourzyme (F) under limited hydrolysis conditions. The WGH sequentially hydrolyzed with A […]

Black raspberry extract can lower serum LDL cholesterol via modulation of gut microbial composition and serum bile acid profile in rats fed trimethylamine-N-oxide with a high-fat diet

출판일자. 202207 Abstract Blood trimethylamine-N-oxide (TMAO) has been associated with cardiovascular disease. Black raspberry (Rubus occidentalis, BR) has been regarded to be beneficial for cardiovascular health. This study aimed to investigate how BR extract affects serum lipid profile, gut microbial composition, metabolites in rats fed TMAO with a high-fat diet. Dietary TMAO increased serum LDL […]

Antibacterial effect of cell-free supernatant fraction from Lactobacillus paracasei CH88 against Gardnerella vaginalis

출판일자. 202203 Abstract Bacterial vaginosis (BV) is the most common vaginal infection in reproductive women, which is characterized by depleted level of lactic acid bacteria and overgrowth of anaerobes such as Gardnerella vaginalis spp. Lactic acid bacteria have been known to be beneficial for amelioration of BV, since they produce antimicrobial substances against G. vaginalis spp. The objectives of […]

Phenolics in buckwheat hull extracts and their antioxidant activities on bulk oil and emulsions

출판일자. 202207 Abstract Buckwheat hulls are discarded as waste, although they have more phenolic compounds than buckwheat groats. The antioxidant activities of buckwheat hull extracts prepared with water, 50% ethanol, and 100% ethanol were investigated in bulk oil, oil-in-water (O/W), and water-in-oil (W/O) emulsions. The relationship between the phenolic compositions of the extracts and their […]

Physicochemical characteristics and sensory acceptability of crackers containing red ginseng marc

출판일자. 202201 Abstract Red ginseng marc (RGM), a by-product from ginseng industry, still contains bioactive compounds such as ginsenosides and dietary fibers. The objective of this study was to investigate effects of baking conditions and formulations on physicochemical and sensory characteristics of crackers in which RGM was incorporated. The sum of ginsenoside Rb1, Rg1 and […]