핑거루트(Boesenbergia pandurata) 추출물의 고지방 식이를 섭취한 마우스의 내장 지방 축적에 대한 효능

명길선(Kil-Sun Myoung),안영태(Young-Tae Ahn),이명희(Myoung-Hee Lee),박도영(Do-Young Park),안영민(Young-Min Ahn),허철성(Chul-Sung Huh) 한국식품영양과학회 2013 한국식품영양과학회지 Vol.42 No.1

본 연구는 마우스에 고지방식이로 비만을 유도하면서 핑거루트 추출물(BPE)의 비만 억제 효과를 평가하는 것이었다. C57BL/6J 마우스를 두개의 실험군으로 나누어 8주 동안 각각 고지방식이와 고지방식이에 0.5%의 BPE를 보충한 식이를 급여하였다. BPE는 식이섭취량에는 영향을 주지 않으면서도 고지방식이군과 비교하여 유의적으로 체중증가를 줄이고, 내장지방의 축적을 억제하였다. 또한 BPE를 급여한 군은 고지방식이군과 비교하여 혈중 지질, 간지질의 축적, 혈중 렙틴 농도를 감소시켰다. RT-PCR 분석 결과, 부고환 지방내에서의 C/EBPα와 PPARγ2의 발현수준이 고지방식이 대비 각각 1.30배와 1.16배 증가하였다. 결론적으로 BPE는 고지방식이로 유도된 비만 마우스 모델에서 내장지방의 축적을 감소시키고, 이상지질혈증 개선을 통해 항비만 효과를 나타내는 것으로 판단된다. Boesenbergia pandurata (Roxb.) Schltr. has been reported to possess anti-oxidative and anti-inflammatory properties. The aim of this study was to investigate the effect of Boesenbergia pandurata extract (BPE) in a high-fat diet (HFD)-induced obese mice model. C57BL/6J mice were fed with either the high-fat diet or a 0.5% BPE-supplemented HFD for 8 weeks. The BPE-containing HFD significantly reduced body weight gain and the accumulation of visceral fat mass in mice model without altering the amount of food intake. Moreover, mice fed with BPE-containing HFD had lower concentrations of lipids in their blood, lower hepatic lipid accumulation, and lower serum leptin levels compared with the HFD-fed mice. RT-PCR analysis showed that the expression levels of peroxisome proliferators-activated receptor γ2 (PPARγ2) and CCAT/enhancer binding protein α (C/EBPα) genes in the epididymal fat tissue of mice fed the BPE-containing HFD increased 1.16- and 1.30-fold, respectively, compared to mice fed HFD only. In conclusion, BPE attenuated visceral fat accumulation and improved dyslipidemia in a mice model with HFD-induced obesity.

Bacillus subtilis Y3-7 배양액의 α-glucosidase 활성 억제 효과

명길선(Kil-Sun Myoung),허건(Gun Heo),윤석영(Suck-Yong Yoon),심재중(Jae-Jung Shim),이정희(Jung-Hee Lee),임광세(Kwang-Sei Lim),허철성(Chul-Sung Huh) 한국식품과학회 2008 한국식품과학회지 Vol.40 No.5

본 연구에서는 전통 발효 식품에서 분리한 B. subtilis Y3-7 균주의 배양액이 α-glucosidase의 활성에 미치는 영향을 살펴보았다. B. subtilis Y3-7 균주를 TSB 배지에 30시간 이상 배양한 배양액은 1.62 ㎎/mL의 농도로 yeast α-glucosidase의 활성을 50%까지 저해할 수 있었다. 또한 효소학적 분석을 통해 이것이 배양액 내 물질이 효소의 기질과 경쟁적으로 작용하여 억제효과가 나타남을 확인하였다. B. subtilis Y3-7 균주의 배양액은 yeast 뿐만 아니라 실험동물의 장내 α-glucosidase의 활성에도 영향을 미쳐 당부하에 따른 급격한 혈당상승을 억제할 수 있었다. 이와 같은 결과로 보아 대량배양이 가능한 B. subtilis Y3-7을 통해 탄수화물 흡수에 중요한 역할을 하는 α-glucosidase 활성억제 물질을 얻음으로써 항당뇨 물질의 안정적인 생산이 기대되는 바이다. Culture broth of Bacillus subtilis Y3-7 in tryptic soy broth (TSB) isolated from Korean traditional fermented food was evaluated for the inhibition of α-glucosidase. The results of in vitro studies using the yeast α-glucosidase demonstrated that the culture broth exerted inhibitory effects on α-glucosidase with IC?? value of 1.62 ㎎/mL, and functioned as a competitive inhibitor. Furthermore, the culture broth of B. subtilis Y3-7 significantly improved glucose tolerance in normal and streptozotocin-induced diabetic mice. The blood glucose levels in the mice receiving sucrose supplementation in the culture broth (1 g/㎏, 2 g/㎏) were measured at 48.7%, which corresponded to 22.2% of the levels measured in the control mice. These results indicated that the culture broth of B. subtilis Y3-7 in TSB might be considered as a useful compound for the preparation of functional foods for diabetic patients.

고지방식이를 섭취한 쥐에서 눈꽃동충하초 유래 cathepsin S 저해 분획의 비만 억제 효과

허건(Keon Heo),명길선(Kil-Sun Myoung),이정희(Jung-Hee Lee),허철성(Chul-Sung Huh) 한국식품과학회 2009 한국식품과학회지 Vol.41 No.4

Cysteine protease의 일종인 CTSS가 비만에 관여한다는 것이 알려진 후 CTSS저해를 통한 비만 억제의 가능성이 제시되고 있다. 본 연구는 눈꽃동충하초로부터 CTSS저해 활성을 갖는 분획을 분리하여 항비만 효과를 확인하는 것을 목적으로 수행되었다. 눈꽃동충하초 열수추출물을 Diaion HP-20 수지 흡착 여부에 따라서 DHP1, DHP2 두 개의 분획으로 나누었다. CTSS에 대한 ICsub{50}값은 열수추출물, DHP1, DHP2가 각각 108.7, 890.3, 2.3 μg/mL이었다. 고지방식이로 비만을 유도한 마우스에 각 분획들을 4주간 섭취시키고 체중 변화, 부고환 지방 무게, 지방세포 크기 및 혈중 지질 농도 등을 측정한 결과 CTSS 저해활성이 가장 높은 분획 DHP2를 섭취시킨 실험군에서 가장 뛰어난 항비만 효능을 확인할 수 있었다. 결론적으로 본 연구는 눈꽃동충하초로부터 분리된 CTSS저해 성분들이 비만을 치료하거나 예방하는데 효과적으로 활용될 수 있는 가능성을 제시한다고 볼 수 있다. 향후 눈꽃동충하초로부터 CTSS저해 물질을 분리 및 동정한다면 보다 명확한 항비만 기작을 밝혀낼 수 있을 것이다. In this study, cathepsin S (CTSS) inhibitory fraction was isolated from Paecilomyces tenuipes and anti-obesitic effects of the fraction were evaluated in mice, fed a high-fat diet. Hot water extract of P. tenuipes (DHW) was divided into 2 fractions, water eluate fraction (DHP1) and methanol eluate fraction (DHP2) using Diaion HP-20. ICsub{50} values for DHW, DHP1 and DHP2 against CTSS were 108.7, 890.3 and 2.3 μg/mL, respectively. To evaluate anti-obesitic effects of the fractions, each fraction was administrated orally to C57BL/6 mice for 4 weeks with a high-fat diet. DHP2 had the highest inhibitory effect on CTSS activity, causing serious reduction in weight gain, a reduction in the amount of adipose tissue and in serum lipids levels. These results suggest that the inhibition of CTSS by compounds derived from P. tenuipes may be effective in preventing and in ameliorating obesity.

Bacteriophage의 Salmonella enterica serovar Enteritidis에 대한 in vitro 및 in vivo 효능 평가

차승빈,이원정,신민경,노유미,정명환,명길선,안영태,허철성,유한상,Cha, Seung-Bin,Rayamajhi, Nabin,Lee, Won-Jung,Shin, Min-Kyoung,Roh, Yu-Mi,Jung, Myung-Hwan,Myoung, Kil-Sun,Ahn, Young-Tae,Huh, Chul-Sung,Yoo, Han Sang 대한수의학회 2010 大韓獸醫學會誌 Vol.50 No.3

Salmonella (S.) Enterica infection ranks among the most common food borne bacterial infections worldwide. Although there are six subspecies of S. Enterica, the vast majority of human and animal infections are caused by strains belonging to subspecies 1 serovar Typhimurium and Enteritidis. Recent reports on antibiotic resistance of Salmonella spp. are rising steadily. The increasing problem of antibiotic resistance has rekindled interest in bacteriophage to therapy. Therefore, we investigated the efficacy of bacteriophage in S. enterica serovar Enteritidis infected mice and pigs by measuring of body condition, body weight, bacterial colonization and weight of organs based on the in vitro analysis. In vitro experiment, phage cultured with S. Enteritidis showed clear lysis pattern, the plaque forming unit (PFU) of our phage culture was $1.5{\times}10^{11}PFU/mL$, and phage showed its maximum activity at 4 h post inoculation. In mouse experiment, there was no significant difference among experimental groups in the general body conditions and body weight of mice. However, there was difference in weight of liver and spleen depending on the experimental group (p < 0.05). The weight of liver and spleen were reduced by the phage treatment. Also bacterial colonization in spleen and liver were significantly reduced by the phage treatment. In pig experiment, the general body conditions and body temperature exhibited not much difference among the pigs except few pigs in group 3 which showed poor body conditions. From the feces in each group, we could isolate the S. Enteritidis only from group 3. Bacterial enrichment culture was necessary for isolating the bacteria from 5 dpi and 10 dpi, however direct isolation was possible from 15 dpi feces. In phage treated group, postmortem lesion was better than non-phage treated group. Recently, antibiotic resistance concerns on the food-borne bacterial pathogens have been increasing because of the wide spread of the antibiotics resistance genes. This concern is widely transmitted to the human related public health. As one of the alternative treatments on the bacterial pathogens, attempt using phages have been made to control the bacterial diseases. The positive possibility of the trail using phage was observed to control the S. enterica serovar Enteritidis in this study even though the further analysis has been remained.

타락을 이용한 아이스크림류의 품질 특성

고성희(Seong-Hee Ko),한영숙(Young-Sook Han),윤현근(Hyun-Geun Yoon),장성식(Sung-Sik Jang),명길선(Kil-Sun Myoung),김수아(Soo-A Kim),심재헌(Jae-Hun Shim),박선영(Seon-Yeong Park),이혜진(Hye-Jin Lee),이경연(Kyung-Yeoun Lee) 한국조리학회 2014 한국조리학회지 Vol.20 No.6

시판 막걸리로 제조한 전통발효유 타락의 발효 특성

정진경(Jin-Kyoung Jung),고성희(Seong-Hee Ko),오세욱(Se-Wook Oh),임지영(Ji-Young Lim),전태훈(Tae-Hoon Chun),김수아(SooA Kim),명길선(Kil-Sun Myoung),장성식(Sung Seek Jang),허철성(Chul-Sung Huh),한영숙(Young-Sook Han) 한국식품영양과학회 2015 한국식품영양과학회지 Vol.44 No.4

한국 전통 발효유인 타락을 제조하기 위하여 4종의 시판 막걸리와 시판 우유를 사용한 ‘타락’을 제조하여 발효 특성을 분석하였으며 관여 미생물을 분석하였다. 제조된 타락에서의 pH는 발효시간에 따라 유의적으로(P<0.001) 감소되어 pH 5.56~6.49를 나타내고 산도는 유의적으로(P<0.001) 증가하여 0.17~0.40%의 값을 나타내었다. 점도는 유청이 분리되기 전까지 유의적으로(P<0.001) 증가하였다. 당도는 유의적으로(P<0.001) 감소하였다. 에탄올 함량은 시간에 따라 증가하여 발효 24시간에 0.51~0.71 mg/mL를 나타내었다. 발효산물로는 주된 유기산이 lactic acid로 발효시간에 따라 점차 증가하여 발효 24시간에서는 모든 시료에서 전체 유기산 생성량의 80% 이상을 차지하였으며 이외에 미량의 acetic acid, citric acid, succinic acid도 검출되었다. 발효와 더불어 검출된 주된 유리당은 lactose였고 소량의 glucose가 나타났다. 타락의 젖산균 수는 발효시간에 따라 증가하여 발효 24시간에는 9.87~10.41 log CFU/mL로 나타났으며 효모 수는 6.99~7.73 log CFU/mL였다. 타락에서의 분리된 균주는 효모인 Saccharomyces cerevisiae와 다양한 Pediococcus acidilactici, Lactobacillus fermentum, Leuconostoc mesenteroides 등의 다양한 젖산균이 나타났다. 따라서 타락은 효모와 젖산균이 공존하는 효모-젖산균 발효유임을 알 수 있었다. In this study, for modernization of Korean traditional fermented milk, Tarak was made using four kinds of commercial Makgeolli based on the ancient cookbook Suwoonjabbang. Samples of Tarak were periodically collected during 24 h of fermentation at 37°C. After fermentation, changes in pH, titration acidity, and viscosity were analyzed. Fermentation metabolites, including organic acids and free sugars, were analyzed by HPLC. Numbers of yeast and lactic acid bacteria during 24 h of fermentation were measured. The pH of Tarak significantly decreased (P<0.01), whereas its acidity significantly increased (P<0.01) during fermentation. The viscosity increased during 8∼24 h of fermentation until curd was separated in Tarak. The level of ethanol increased from 0.37∼0.52 mg/mL to 0.51∼0.71 mg/mL during 24 h of fermentation. Lactic acid and lactose were the major organic acid and free sugar in Tarak, respectively. The number of lactic acid bacteria increased from 5.23∼6.25 log CFU/mL to 9.87∼10.41 log CFU/mL at the beginning during 24 h of fermentation. The number of yeast increased from 5.14∼6.47 log CFU/mL to 6.99∼7.73 at the beginning during 24 h of fermentation at 37°C. The major strains of Tarak were Pediococcus acidilactici, Lactobacillus fermentun, Lactobacillus curvatus, and Saccharomyces cerevisiae. Therefore, we concluded that Tarak was a fermented milk by both lactic acid bacteria and yeast, which was similar to koumiss or kefir.