단국대학교

• 교수소개
• 교과과정

교수소개

서울대학교 농업생명과학대학에서 유과학 및 낙농미생물학으로 박사학위를 취득하고 서울우유(협) 중앙연구소에서 약 13년간 재직하는 동안 낙농화학 및 미생물 기초연구, microencapsulation 관련 연구, 기능성 발효유제품 개발, 우유유래 신소재 및 유산균 관련 연구를 수행하였다. 그후 2007년 단국대학교 교수로 부임하여 중소기업청, 지식경제부, 농림부, 지자체 및 다양한 국내외 산업체들과 관련분야에 대한 공동 연구를 진행 중에 있으며, 우유가공학 및 실험, 기능성 동물자원식품학, 동물자원품질관리론, 유제품 영양학 특론 등을 강의하고 있다.

학력

• [1990] 학사 단국대학교(천안캠퍼스) / 축산학과
• [1995] 석사 단국대학교(천안캠퍼스) / 축산학과(축산가공) / 유가공 미생물학
• [2004] 박사 서울대학교 / 농생명공학부(유과학 및 미생물학 전공) / 유과학및낙농미생물학

주요연구분야

기능성 유산균 개발
기능성 유제품 개발
식품에의 microencapsulation 기술적용
신개념 유제품 및 품질관리기법 개발
유산균을 이용한 생전환(Bioconversion) 물질 개발
전통식품 유래 기능성 미생물 산업화

컨설팅 가능 분야

질환 치료 및 예방효과가 있는 우유성분 유래 신소재 개발
천연물질의 유산균 생전환 기술을 이용한 기능성 물질 개발
기능성 유제품 개발 및 품질관리 기술
유산균적용 발효식품 개발 기술

연구업적

• 일반논문[20230501] Fermented Whey Protein Supplementation Improves Muscular Strength, Muscle Parameters, and Physical Performance in Middle-Aged Korean Adults: An 8-Week Double Blind Randomized Controlled Trial
• 일반논문[20230301] Functional Characteristics of Whey Protein-Derived Peptides Produced Using Lactic Acid Bacteria Hydrolysis
• 일반논문[20220331] Functional Characteristics of Kombucha Fermented with Lactic Acid Bacteria, Yeast, and Acetic Acid Bacteria Derived from Korea Traditional Foods
• 일반논문[20210701] Effects of Fixed-dose Combination of Low-intensity Rosuvastatin and Ezetimibe Versus Moderate- intensity Rosuvastatin Monotherapy on Lipid Profiles in Patients With Hypercholesterolemia: A Randomized, Double-blind, Multicenter, Phase III Study
• 일반논문[20210301] Biological Potential of Novel Specific Casein-Derived Peptides
• 일반논문[20201001] Effect of a Synbiotic Containing Lactobacillus paracasei and Opuntia humifusa on a Murine Model of Irritable Bowel Syndrome
• 일반논문[20200801] Adjuvant effects of killed Lactobacillus casei DK128 on enhancing T helper type 1 immune responses and the efficacy of influenza vaccination in normal and CD4-deficient mice
• 일반논문[20171212] Heat-killed Lactobacillus casei confers broad protection against influenza A virus primary infection and develops heterosubtypic immunity against future secondary infection
• 일반논문[20171201] Functional Properties of Yogurt Containing Specific Peptides derived from Whey Proteins
• 일반논문[20171201] 베트남인 분변 및 김치로부터 분리된 유산균의 프로바이오틱스기능성 연구신현수1․유성호1․
• 일반논문[20151001] Anti-obesity Effect of Fermented Whey Beverage using Lactic Acid Bacteria in Diet-induced Obese Rats
• 일반논문[20150401] Production of Funtional High-protein Beverage Fermented With Lactic Acid Bacteria Isolated from Korean Traditional Fermented Food
• 일반논문[20150301] Quality Characteristics of Yogurt prepared with Rice Bran Streptococcus thermophilus and Lactobacillus casei
• 일반논문[20140901] Microencapsulation of Lactobacillus plantarum DKL 109 using External Ionic Gelation Method
• 일반논문[20140901] Antioxidanst capacity and anti-inflammatory activity of lycopene in watermelon
• 일반논문[20131004] Lactobacillus plantarum DK119 as a Probiotic Confers Protection against Influenza Virus by Modulating Innate Immunity
• 일반논문[20130228] Isolation and characterization of lactic acid bacteria from kimchi, korean traditional fermented food to apply into fermented dairy products
• 일반논문[20121030] Determination of lactulose and furosine formation in heated milk as a milk quality indicator
• 일반논문[20111101] Effect of functional yogurt NY-YP901 in improving the trait of metabolic syndrome
• 일반논문[20110501] Heat-killed Lactobacillus acidophilus La205 enhances NK cell cytotoxicity through increased granule exocytosis
• 일반논문[20090901] Botulinum Toxin Enhances the Implantation Effect of Adipocytes in C57/BL6 Mice
• 일반논문[20090530] Cellulase와 Pectinase를 이용한 사과껍질 폴리페놀 추출 및 항산화 활성 평가
• 일반논문[20090530] 유산균과 유단백질 유래 peptide의 면역조절 기능 연구동향
• 일반논문[20090401] Expression of ADAM33 Is a Novel Regulatory Mechanism in IL-18-Secreted Process in Gastric Cancer
• 일반논문[20090201] Transferrin induces interleukin-18 expression in chronic myeloid leukemia cell line, K-562
• 일반논문[20081231] Production of Conjugated Linoleic Acid by Lactobacillus acidophilus Isolated from Breast-Fed Infants
• 일반논문[20081231] Production of Flavor Compounds in Fermented Milk by Lactobacillus acidophilus Isolated from Breast-Fed Infants
• 일반논문[20080930] IL-18 enhances ULBP2 expression through the MAPK pathway in leukemia cells
• 일반논문[20080912] Sphingosine kinase inhibitor suppresses IL-18-induced interferon-gamma production through inhibition of p38 MAPK activation in human NK cells
• 일반논문[20071231] Antidiabetic effect of Auricularia auricula mycelia in streptozotocin-induced diabetic rats
• 저서/역서[20100920] 신제 식품가공학
• 학술발표[20150514] Development and anti-obesity effect of functional whey beverage fermented with Lactobacillus plantarum DK211 isolated from Korean traditional fermented food
• 학술발표[20150514] Biological Function of Fermented Red Ginseng with Lactobacillus casei DK128 isolated from Korean Traditional Food
• 학술발표[20140523] Determination of probiotic potential of exopolysaccharide-producing lactic acid bacteria isolated from traditional Korean fermented food
• 학술발표[20140523] Effects of whey fermented beverage on dietary control, serum lipid levels and appetite-related hormones in rats fed high-fat diet
• 학술발표[20140523] Development of functional whey whey beverage fermented with lactic acid bacteria isolated from Korean traditional fermented food
• 학술발표[20130715] Lactobacillus plantarum DK119 from Fermented Food "Kimchi" Confers Protection Against Influenza Virus by Including Th1 Immune Response
• 학술발표[20130715] Antioxidant Activity of Lactobacillus Strains Isolated from Korean Traditional Fermented Foods
• 학술발표[20130715] Lactobacillus Bacteria Strains from fermented Food "Korean Kimchi" Have Immunomodulatory Effects on Macrophage and Dendritic Cells
• 학술발표[20120524] Development of Lactose-Hydrolyzed Milk with β-galactosidase and Sugar alcohols
• 학술발표[20120524] Detemination of Microorganism in Ice Cream during Distribution of Retailer's Shops
• 학술발표[20110520] Effects of Microencapsulation with lactobacillus casei DN114001 by Chilling Method
• 학술발표[20110520] Effects of Microencapsulation with lactobacillus casei DN114001 by External Gelation Method
• 학술발표[20100820] The antioxdative activity of lactic acid bacteria depends on species and culture condition
• 학술발표[20100820] Changes of quality indicator and sensory chracteristics at various heat treatment of milk
• 학술발표[20080618] 복분자 농축액이 첨가된 발효유 급여시 rat의 혈액특성변화
• 학술발표[20080618] 포도폴리페놀 함유 발효유 급여가 rat의 혈액성상에 미치는 영향
• 학술발표[20080530] 모유영양아 유래 Lactobacillus acidophilus에 의한 발효유내 풍미형성
• 학술발표[20080530] 모유영양아 유래 Lactobacillus acidophilus의 생리적 특성

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