연구업적

논문

• D.H., Lee, X., Xu, K.B.W.R., Kim, S.M., Jung, D.H., Ahn Inhibition Effect of Bacillus subtilis on 365 nm UV-LED Irradiation According to Packaging Materials. Microbiol. Biotech. Letters. 47(3) 332-336 2019
• J.W. Choi, M.K. Lee, X. Xu, K.B.W.R. Kim, D.H. Ahn, C.W. Hong, J.H. Choi, J.W. Lee, M.K. Jang, T.J. Nam Novel application of an optical inspection system to determine the freshness of Scomber japonicus (mackerel) stored at a low temperature. Food Sci. Biotechnol. 28(3) 1-5 2019
• S.H. Sung, H.A. Jung, P. Pradeep, J.W. Choi, D.H. Ahn, T.J. Nam, J.S. Choi Probing Multi-Target Action of Phlorotannins as New Monoamine Oxidase Inhibitors and Dopaminergic Receptor Modulators with the Potential for Treatment of Neuronal Disorders. Marine Drugs. 17(6) 377-377 2019
• M.J. Kim, B.K. Kang, K.B.W.R. Kim, S.M. Jung, D.H. Ahn Anti-inflammatory effects of grasshopper ketone from Sargassum fulvellum ethanol extract on lipopolysaccharide-induced inflammatory response in RAW264.7 cells. J. Microbiol. Biotechnol. 29(5) 820-826 2019
• K.B.W.R. Kim, M.J. Kim, S.M. Jung, D.H. Ahn Free radical scavenging and anticollagenase properties of Sargachromanol I from Myagropsis myagroides. Indian J. Pharm. Sci. 81(3) 561-565 2019
• J.U. Lee, U.H. Lee, H.J. Park, Y.J. Kim, H.Y. Jung, D.H. Ahn, Y.J. Choi Inhibition of inflammatory responses in lipopolysaccharide-induced RAW264.7 cells by Pinus densiflora root extract. J. App. Biol. Chem. 61(3) 275-281 2018
• U.J. Hong, H.J Park, N.H. Kim, J.B. Jo, J.U. Lee, S.B. Lim, H.Y. Jeong, D.H. Ahn, Y.J. Cho Inhibitory effect of Hypericum ascyron on pro-inflammatory responses in lipopolysaccharide-induced Raw 264.7 cells. J. Appl. Biol. Chem. 60(4) 363-372 2017
• M.J. Kim, S.H. Park, K.B.W.R. Kim, J.S. Choi, D.H. Ahn Anti inflammatory effect of Chondria crassicaulis ethanol extract on MAPKs and NF-kB signaling pathway in LPS-induced RAW 264.7 Macrophages. KSBB Journal. 32(4) 352-360 2017
• M.J. Kim, S.H. Park, K.B.W.R. Kim, J.S. Choi, D.H. Ahn Inhibitory activity of Sargassum hemiphyllum ethanol extract on inflammatory response in LPS-induced RAW264.7cells and mouse model. KSBB Journal. 32(4) 319-327 2017
• W.M. Park, M.J. Kim, K.B.W.R. Kim, D.H. Ahn Inactivation of histidine decarboxylase by gamma irradiation for controlling histamine formation. Rad. Phy. Chem. 141 375-377 2017
• M.J. Kim, M.J. Kim, S.Y. Park, S.H. Park, K.B.W.R. Kim, D.H. Ahn, Anti-inflammatory effect of Sargassum patens C. Agardh ethanol extract in LPS-induced RAW264.7 cells and mouse ear edema J. Microbiol. Biotechnol. 45(2) 110-117 2017
• M.J. Kim, N.Y. Bae, S.H. Park, K.B.W.R. Kim, H.D. Choi, N.Y. Sung, U.H. Byun, H.S. Nam, D.H. Ahn Anti-inflammatory activity of dichloromethane fraction from Katsuwonus pelamis heart in LPS-induced RAW264.7 cells and Mouse Ear Edema. J. Microbiol. Biotechnol. 45(2) 101-109 2017
• J.H. Park, M.J. Kim, S.H. Park, K.B.W.R. Kim, J.S. Choi, D.H. Ahn Antioxidant effect of Sargassum hemiphyllum extracts. J. Microbiol. Biotechnol. 45(2) 118-123 2017
• U.H. Lee, G.T. Park, H.J. Park, J.B. Jo, J.U. Lee, S.B. Lim, Y.J. Kim, D.H. Ahn, Y.J. Cho, Beauty food activities of extracts from Pinus densiflora root. J. App. Biol. Chem. 60(2) 119-124 2017
• M.J. Kim, S.Y. Park, S.H. Park, K.B.W.R. Kim, H.D. Choi, J.S. Choi, M.H. Lim, M.R. Jang, D.H. Ahn, Anti-inflammatory effect of ethanolic extract from Polyopes affins through suppression of NF-kB and MAPK activation in LPS-stimulated RAW264.7 cells. J. Kor. Soc. Food Sci. Nutri. 46(5) 537-544 2017
• D.H. Jung, B.K.Kang, M.J. Kim, K.B.W.R. Kim, D.H. Ahn, Skipjack tuna (Katsuwonus pelamis) eyeball oil exerts ananti-inflammatory effect by inhibiting NF-κB and MAPK activation in LPS-induced RAW 264.7 cells and croton oil-treated mice. Internat. Immunopharm. 40 50-56 2016
• B.K. Kang, M.J. Kim, K.B.W.R. Kim, D.H. Ahn, In vivo and in vitro inhibitory activity of an ethanolic extract of Sargassum fulvellum and its component grasshopper ketone on atopic dermatitis. Internat. Immunopharm. 40 176-183 2016
• S.A. Kang, D.H. Kim, S.H. Hong, H.J. Park, N.H. Kim, B.J. Ahn, J.H. Kwon, D.H.Ahn, Y.J. Cho, Anti-inflammatory activity of Pinus koraiensis Cone bark extracts prepared by micro-wave assisted extraction. Prevent. Nutr. Food Sci. 21(3) 236-244 2016
• B.K. Kang, M.J. Kim, K.B.W.R. Kim, D.H. Ahn, Anti-Inflammatory Activity of Ethanolic Extract from SkipjackTuna (Katsuwonus pelamis) Heart in LPS-Induced RAW 264.7Cells and Mouse Ear Edema Model. Food Sci. Biotech. 25(3) 847-854 2016

특허등록

• 초정수압 처리에 의한 고등어 내 히스타민 생성 억제 방법
• 감태 추출물 또는 대황 추출물을 포함하는 고등어 내 히스타민 생성 억제용 조성물 및 이를 이용한 고등어의 제조방법
• 김 물추출물이 첨가된 아이스크림 믹스, 두부, 국수, 빵 및 이의 제조방법
• 쉬와넬라 오나이덴시스를 이용한 알긴산 분해 효소의 제조방법
• 모자반크로마놀 b를 유효성분으로 함유하는 염증성 질환의 예방 또는 치료용 조성물
• 괭생이 모자반 추출물을 유효성분으로 포함하는 아토피성 피부질환 예방 또는 치료용 조성물 및 이의 제조방법
• 외톨개 모자반 추출물 또는 이로부터 분리한 화합물을 유효성분으로 함유하는 아토피 예방 또는 개선용 조성물
• 참치자숙액의 효소가수분해물을 유효성분으로 포함하는 면역활성 증강용 식품 조성물
• 감마선 및 열처리에 의한 히스티딘 다카복시라아제 활성 억제 방법
• 미야베 모자반 추출물을 유효성분으로 포함하는 염증성 질환의 예방 또는 개선용 식품 조성물
• 잘피로부터 루테인의 추출 방법
• 큰잎모자반 효소 분해물을 유효성분으로 함유하는 면역 증강용 조성물
• 오가피잎과 두추잎 추출물이 첨가된 제면용 프리믹스
• 한약재 및 해조류 추출물을 이용한 쌀과 미곡창고 오염균 억제에 의한 추출 조성물
• 꽈배기모자반 추출물을 이용한 빵 제조법
• 꽈배기모자반으로부터 정제한 항산화능을 가진 모자반크로마놀
• 저장성이 향상된 탁주의 제조방법
• 키토산이 함유된 식품 포장용 필름의 제조방법
• 키토산을 함유한 불고기용 주물럭의 제조방법
• 키토산이 함유된 소세지 제조 방법

특허출원

• UV-A 광을 이용한 포장 제품 내부의 살균 방법
• 3D 프린터를 이용한 어육 연제품의 제조 방법
• 어육수리미를 포함하는 3D 프린터의 카트리지 충진용 재료 조성물 및 이의 제조 방법
• 꽃지누아리 추출물을 함유하는 피부염 예방 또는 치료용 조성물
• 가락진두발 추출물을 유효성분으로 포함하는 염증성 질환 예방 또는 치료용 조성물
• 모자반크로마놀 b를 유효성분으로 포함하는 항아토피 조성물 및 이의 제조방법
• 알긴산 및 칼슘을 유효성분으로 포함하는 닭가슴살 육질 개선용 조성물 및 이를 이용한 육질이 개선된 닭가슴살의 제조방법
• 감태 에틸아세테이트 분획물 또는 이로부터 분리된 디엑콜을 유효성분으로 함유하는 리파아제 저해제

국외학술발표논문

• D.H., Ahn, A., Hattori, and K., Takahashi Structural changes in Z-disks of skeletal muscle myofibrils during growth of chicken. J. Biochem. 113, 383-388 1993
• D.H., Ahn Measurement of meat tenderization during post-mortem aging by the indirect immunofluorescence method. Korean J. Food Sci. Technol. 28(3) 566-572 1996
• D.H., Ahn Effect of myofibrillar Z-disk backbone structure on difference of chicken meat tenderness in each part. Korean J. Anim. Sci. 38(4) 403-410 1996
• D.H., Ahn, S.Y., Park, Y.J., Kwon, and S.K., Sung Postmortem changes in myofibrillar proteins in muscles of korean native chickens. Korean J. Anim. Sci. 39(5) 577-586 1997
• K. Shimada, D.H., Ahn, and K. Takahashi Liberation of phospholipids from Z-disks of chicken skeletal muscle myofibrils by 0.1mM calcium ions: Weakening mechanism for Z-disks during postmortem aging of meat. Biosci. Biotechnol. Biochem. 62(5) 919 1998
• D.G., Kim, D.H., Ahn, S.M., Kim, and S.K., Sung Effect of electrical stimulation and delayed chilling on the physicochemical characteristics of hanwoo beef. J. Korean Sic. Food Sci. Nutr. 27(2) 207-213 1998
• S.K., Sung, D.G., Kim, D.H., Ahn, and S.K., Sung Effect of electrical stimulation on the quality characteristics of hanww beef. Korean J. Anim. Sci. 40(2) 185-192 1998
• D.H., Ahn, T.H., Kim, J.I., Choi, S.N., Kim, and S.Y., Park Studies on the improvement of pork meat quality using salt-fermented shrimp. J. Korean Soc. Food Sci. Nutr. 27(3) 482-488 1998
• D.H., Ahn and S.M., Park Postmortem changes in Z-disk domain of Titin in the chicken muscle. Korean J. Food Sci. Ani.resour.18(4) 292-300 1998
• S.K., Youn, S.M., Park, Y.J., Kim, and D.H., Ahn Effect on storage property and quality in meat sausage by added chitosan. J. Chitin and Chitosan 4(4) 189-195 1999
• S.M., Park, S.K., Youn, H.J., Kim, and D.H., Ahn Studies on the improvement of storage property in meat sausage using chitosan-1. J. Korean Soc. Food Sci. Nutr. 28(1) 167-171 1999
• S.K., Youn, S.M., Park, and D.H., Ahn Studies on the improvement of storage property in meat sausage using chitosan-2. Difference of storage property by molecular weight of chitosan J. Korean Soc. Food Sci. Nutr. 29(5) 849-853 2000
• S.K., Youn, Y.J., Kim, and D.H., Ahn Antioxidative effects of chitosan in meat sausage J. Korean Soc. Food Sci. Nutr. 30(3)477-481 2001
• S.K., Youn, S.M., Park, Y.J., Kim, and D.H., Ahn Studies on substitution effect of chitosan against sodium nitrite in pork sausage J. Food Sci. Technol. 33(5) 551-559 2001
• K. Takahashi, K. Shimada, D.H., Ahn, and J.R., Ji Identification of lipids as the main component of skeletal muscle Z-discs J. Muscle Research and Cell Motility 22 353-360 2001
• H.Y., Lee, S.M., Kim, J.Y. Kim, S.K., Youn, J.S., Choi, S.M., Park, and D.H., Ahn Effect of addition of chitosan on improvement for shelf life of bread J. Korean Soc. Food Sci. Nutr. 31(3) 445-450 2002
• H.Y., Lee, S.M., Kim, J.Y. Kim, S.K., Youn, J.S., Choi, S.M., Park, and D.H., Ahn Changes of quality characteristics on the bread added chitosan. J. Food Sci. Technol. 34(3) 449-453 2002
• D.H., Ahn and S.Y. Park Studies on components related to taste such as free amino and nucleotides in korean native chicken meat. J. Korean Soc. Food Sci. Nutr. 31(4) 547-552 2002
• J.S., Lee, H.Y., Lee, S.M., Park, and D.H., Ahn Effect of chitosan on drained solution and quality of soybean curd. J. Chitin and Chitosan 7(4) 201-207 2002
• D.H., Ahn, K. Shimada, and K. Takahash Relationship between weakening of Z-disks and liberation of phospholipids during postmortem aging of pork and beef. J. Food Science 68(1) 94-98 2003
• H.Y., Lee, S.M., Park, and D.H., Ahn Effect of calcium injection and chitosancoating on shelf life and quality of pork Food Sci. Technol. 35(3) 410-416 2003
• H.Y., Lee, S.M., Park, and D.H., Ahn Effect of storage properties of pork dipped in chitosan solution. Food Sci. Nutr. 32(4) 519-525 2003
• D.H., Ahn, J.S. Choi, H.Y., Lee, J.Y., Kim, S.K., Youn, and S.M., Park Effects on preservation and qulity of bread with coating high molecular weight chitosan. KOrean J. Food & Nutr. 16(4) 430-436 2003
• S.K., Youn, J.H., Her, Y.J., Kim, J.S., Choi, S.M., Park, and D.H., Ahn Studies on the improvement of shelf-life in spicy beef meat adding chitosan J. Korean Soc. Food Sci. Nutr. 33(1) 207-211 2004