The Antimutagenic and Antioxidant Effects of Red Pepper Seed and Red Pepper Pericarp (Capsicum annuum L.)

Sim, Ki-Hyeon,Han, Young-Sil The Korean Society of Food Science and Nutrition 2007 Preventive Nutrition and Food Science Vol.12 No.4

In this study, we examined the antimutagenicity of red pepper seed and red pepper pericarp ethanol extracts using the standard Ames test in the presence and absence of S9 mix. The extracts showed inhibitory effects on both the TA98 and TA100 Salmenella Typhimurium strains against the mutagenic activity of promutagen 2-aminoanthracene, and were also protective against the directly acting mutagens sodium azide and 2-nitrofluorene. The red pepper seed elicited stronger antimutagenicity than the red pepper pericarp. Both the red pepper seed and red pepper pericarp directly quenched nitric oxide to different degrees and the scavenging activities increased with increasing concentrations. Nitric oxide scavenging activity ranged from $22{\sim}77%$ in the red pepper seed, and from $36{\sim}49%$ in the red pepper pericarp. The TEAC values for red pepper seed extract were $47.89{\pm}1.64mg\;g^{-1}$ in the ABTS radical scavenging assays, while those of red pepper pericarp extract were $94.18{\pm}1.61mg\;g^{-1}$. Therefore, we conclude that red pepper seed and red pepper pericarp have antimutagenic activities as well as antioxidant activity.

고위험군의 원발성 전신성 유전분증 1례 보고 및 조혈모세포이식에 대한 문헌고찰

심준,박수정,엄현석,김기영,박은정,강인중,조병식,이안희,한치화 대한조혈모세포이식학회 2001 대한조혈모세포이식학회지 Vol.6 No.2

저자 등은 클론성 형질세포질환과 동반된 젊은 연령의 원발성 전신성 유전분증 환자를 진단하였기에 다발성 골수종과의 감별 진단, 치료 , 예후 및 고용량 항암화학요법과 조혈모세포이식에 관하여 문헌고찰과 함께 보고하는 바이다. Primary systemic amyloidosis (AL) is a rapidly fatal disorder related to plasma cell dyscrasia. Conventional dose of melphalan, which prolongs the duration of survival by about 10 months, does not improve the functions of impaired organs in most cases. The high dose chemotherapy followed by autologous hematopoietic stem cell rescue for AL, in spite of its high treatment-related mortality, is a new approach to achieve high response rate and better survival. We experienced a 35-year old man with AL(involving heart, liver, stomach, kidneys, peripheral nerve, and rectum) who did not respond to the standard schedule of melphalan plus prednisone and had rapidly fatal course with organ failure. Hence, we evaluate its availability by reviewing the recent reports of high dose chemotherapy in AL.

충격하중을 받는 Al 박육부재의 에너지흡수 제어특성

양용준,황우채,서현경,김정호,심재기,양인영 한국공작기계학회 2007 한국공작기계학회 추계학술대회논문집 Vol.2007 No.-

In this study, concerns the crashworthiness of the widely used vehicle structure, square thin-walled tubes, which are excellent on the point of the energy absorbing capacity. An experimental investigation was carried out to study the energy absorption characteristics of thin-walled square tubes subjected to dynamic crushing by axial loading to develop the optimum structural members. The impact velocity was tested in the rage 4.698~8.2m/s. To efficiently review the collapse characteristics of these sections, the simulation have been carried out using explicit FEM package, LS-DYNA. The solutions compared with results the impact collapse experiment. Here, the controller are introduced to improve and control the absorbed energy of thin-walled square tubes in this paper. To predict and control the energy absorption, we designed it in consideration to the it's influence, height, thickness, wide ratio in this study. When the controller used, the experimental results of crushing of square tubes controlled by the controller's elements showed a good candidate for a controllable energy absorption capability in impact axial crushing.

저장 기간에 따른 사과의 품질특성과 항산화 활성 변화

진소연,심기현,이은지,구혜진,김명현,한영실,박정수,김용훈,Jin, So-Yeon,Sim, Ki Hyeon,Lee, Eun Ji,Gu, Hae Jin,Kim, Myung Hyun,Han, Young Sil,Park, Jung Su,Kim, Yong-Hoon 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.6

$20^{\circ}C$에서 15일 동안 저장기간별 사과의 변화를 살펴본 결과는 다음과 같다. 사과의 중량과 수분은 저장기간 경과에 따라 점차적으로 감소하는 결과를 보였으며, 사과의 저장 중 가용성 고형물 함량은 저장 4일차까지 최고치로 증가하였다가 서서히 낮아지는 경향을 나타냈다. 사과의 저장 중 유기산 산도는 저장 5일차에 급격히 감소하다가 완만히 감소하였으며, pH는 저장기간에 따라 완만히 증가하는 경향을 나타내었다. 저장 중 사과 껍질의 색상을 측정한 결과, L값은 저장기간에 따라 서서히 증가하였으며, a값은 저장 3일까지 감소하였고, 저장 5일에 증가되었다가 그 이후 점진적으로 감소하였다. b값은 저장 6일에 최저치를 보인 후 서서히 증가하는 경향을 보였다. 사과의 조직감을 측정한 결과, 저장기간이 증가됨에 따라 사과의 경도는 전반적으로 감소하였다. 저장 기간에 따른 사과의 총 페놀과 총 플라보노이드 함량을 측정한 결과, 총 페놀 함량은 저장 기간이 길어질수록 감소하는 경향이 나타났으며, 저장 3일차에서 저장 4일차에 큰 폭 감소하였다. 총 플라보노이드의 변화 결과, 1일차에 비교적 크게 감소하였고, 실험 7일차에서 8일차 사이에 급격히 감소하였다. 저장 기간에 따른 사과의 DPPH 전자공여능 측정결과, 저장기간이 증가할수록 DPPH 전자공여능은 감소하였으며, Vit. C 함량의 경우 저장 기간이 길어질수록 감소하였는데, 특히 저장 4일차에 비교적 크게 감소하였다. 사과의 관능평가 수행 결과, 저장기간이 경과함에 따라 외관의 좋은 정도는 0일차에 6.75에서 15일차 2.83으로 크게 감소하였으며, 신맛의 좋은 정도는 저장 기간에 따라 유의적인 차이를 보이지 않았으나, 전반적으로 감소하는 경향이었다. 단맛의 좋은 정도와 아삭함의 좋은 정도에서는 0일차에 각 6.25, 5.33으로 가장 높았으며, 15일차에 각 3.92, 2.83으로 유의적으로 감소하였다. 종합적인 기호도에서는 7일차와 8일차 사이에 5.00에서 3.50으로 비교적 큰 폭 감소하였으며, 15일차에 2.00으로 저장 기간에 지남에 따라 유의적으로 감소하였다. 이상의 실험결과, 사과 저장 시 3~4일차에 유의적인 차이를 보였으며, 저장 8일 이후에는 모든 항목에 있어 측정감이 크게 변화하는 경향을 나타내었다. 따라서 $0{\sim}1^{\circ}C$에서 장기 저장한 사과를 $20^{\circ}C$ 전후에서 저장 및 판매할 경우, 최고의 품질을 위해서는 3일 내에 판매할 것을 권장하며, 8일 이내에 재고를 소진할 수 있도록 유통 기간을 조정하는 것이 바람직할 것으로 사료된다. This study was performed in order to compare the changes in Korean apples' qualities and antioxidant activity when stored at room temperature, $20^{\circ}C$, for fifteen days. The results showed that the weight, moisture content, soluble solid content, acidity, and hardness levels decreased as the storage period increased. However, pH and color value L increased as the storage period increased. Total phenol contents, total flavonoids contents, DPPH free radical scavenging activity, and vit. C contents of apples significantly decreased with increased storage period. Sensory parameters, such as appearance, sweetness, sourness, crunchiness, and overall acceptability of apples, also decreased as the storage period increased. Based on these results, if, the apple are being stored around $20^{\circ}C$, then, to have the highest quality, the apples should be sold within three days, We also suggested that it is desirable not to store the apples fore more than eight days.

Effects of adding ethanol extracts from Ulmus davidiana to Yackwa base as an antioxidant during storage

Ki Hyeon Sim 한국식품과학회 2017 한국식품과학회지 Vol.49 No.1

This study aimed to assess the antioxidative potential of adding ethanolic extracts from Ulmus davidiana to Yackwa (Korean fried cookie). The reducing power and antioxidant activity of U. davidiana-treated Yackwa were assessed against DPPH, nitric oxide, superoxide anions, superoxide dismutase, and ABTS radicals. Increasing the amount of U. davidiana extract in Yackwa dough resulted in improved antioxidant properties. U. davidiana extracts were effective antioxidants with a radical scavenging potency similar to the potency of butylated hydroxytoluene (BHT) and L-ascorbic acid. The DPPH and nitric oxide radical scavenging activity of Yackwa containing 0.2% U. davidiana resulted in increased oxidative stability relative to control dough. Although the antioxidant effects of Yackwa containing U. davidiana extract were lower than those of Yackwa containing BHT and L-ascorbic acid, these results suggest that U. davidiana extracts have potent antioxidant activity. Accordingly, U. davidiana extract is a potential additive for deep-fried foods, such as Yackwa, to improve their oxidative stability.

Antioxidant activity of ethanol extracts from the root and bark of Ulmus davidiana

Sim, Ki Hyeon,Han, Young Sil Korean Society of Food Science and Technology 2019 한국식품과학회지 Vol.51 No.2

Antioxidant activities of Ulmus davidiana root and bark extracts were evaluated by various antioxidant tests, including DPPH radical-scavenging, nitric oxide-scavenging, superoxide anion radical-scavenging, and ABTS radical-scavenging assays, and superoxide dismutase (SOD)-like activity and reducing power analysis, along with the determination of total phenolic and flavonoid contents. Both the extracts showed strong antioxidant activities by these testing methods. Ulmus davidiana root extract possessed strong reducing power and nitric oxide-scavenging activity, and high scavenging activities against free radicals including the superoxide anion, and the ABTS and DPPH radicals, but a weaker scavenging activity of SOD. In contrast, the Ulmus davidiana bark extract exhibited a strong SOD-like activity, but all the other activities were weak. It was observed that the total phenolic and flavonoid contents of the Ulmus davidiana root extract were higher than those of the Ulmus davidiana bark extract.

The Effects of Red Pepper Seed on Kimchi Quality During Fermentation

Sim, Ki-Hyeon,Kim, Soon-Im,Cho, Yun-Kyung,Cho, Young Sim,Han, Young-Sil Korean Society of Food Culture 2007 Food Quality and Culture Vol.1 No.1

In this study, we examined the effects of different concentrations of red pepper seed (0%, 1%, 3%, 5%, and 7%) on pH, total acidity, color, reducing sugar content, total microbes, lactic acid bacteria, and sensory quality, in terms of prolonging the shelf-life of kimchi. The additions of red pepper seed resulted in higher pH levels, while total acidity was lower than that of the control. The kimchi with red pepper seed had higher reducing sugar contents than the control. Furthermore, the kimchi with red pepper seed showed higher b-values than the control. During fermentation, the amounts of lactic acid bacteria and total microbes were higher in the kimchi with red pepper seed than in the control, and the higher ratios resulted in higher quality kimchi. The additions of red pepper seed also resulted in changes of color, flavor, taste, and texture, having a large influence on overall product quality. In conclusion, in terms of preservation and consumption, the 3% and 5% red pepper seed concentrations offered enhanced shelf-life and better quality kimchi products.

A Comparative Analysis of Nutritional Contents between Domestically Produced and Imported Quinoa

Ki Hyeon Sim 한국식품영양학회 2018 한국식품영양학회 학술대회논문집(학술심포지움) Vol.2018 No.12

The Effects of Red Pepper Seed On Kimchi Quality During Fermentation

( Ki Hyeon Sim ),( Soon Im Kim ),( Yun Kyung Cho ),( Young Sim Cho ),( Young Sil Han ) 한국식생활문화학회 2007 Food Quality and Culture Vol.1 No.1

In this study, we examined the effects of different concentrations of red pepper seed (0%, 1%, 3%, 5%, and 7%) on pH, total acidity, color, reducing sugar content, total microbes, lactic acid bacteria, and sensory quality, in terms of prolonging the shelf-life of kimchi. The additions of red pepper seed resulted in higher pH levels, while total acidity was lower than that of the control. The kimchi with red pepper seed had higher reducing sugar contents than the control. Furthermore, the kimchi with red pepper seed showed higher b-values than the control. During fermentation, the amounts of lactic acid bacteria and total microbes were higher in the kimchi with red pepper seed than in the control, and the higher ratios resulted in higher quality kimchi. The additions of red pepper seed also resulted in changes of color, flavor, taste, and texture, having a large influence on overall product quality. In conclusion, in terms of preservation and consumption, the 3% and 5% red pepper seed concentrations offered enhanced shelf-life and better quality kimchi products.

The Antimutagenic and Antioxidant Effects of Red Pepper Seed and Red Pepper Pericarp (Capsicum annuum L.)

Ki Hyeon Sim,Young Sil Han 한국식품영양과학회 2007 Preventive Nutrition and Food Science Vol.12 No.4

In this study, we examined the antimutagenicity of red pepper seed and red pepper pericarp ethanol extracts using the standard Ames test in the presence and absence of S9 mix. The extracts showed inhibitory effects on both the TA98 and TA100 Salmenella Typhimurium strains against the mutagenic activity of promutagen 2-aminoa nthracene, and were also protective against the directly acting mutagens sodium azide and 2-nitrofluorene. The red pepper seed elicited stronger antimutagenicity than the red pepper pericarp. Both the red pepper seed and red pepper pericarp directly quenched nitric oxide to different degrees and the scavenging activities increased with increasing concentrations. Nitric oxide scavenging activity ranged from 22~77% in the red pepper seed, and from 36~49% in the red pepper pericarp. The TEAC values for red pepper seed extract were 47.89±1.64 ㎎ g?¹ in the ABTS radical scavenging assays, while those of red pepper pericarp extract were 94.18±1.61 ㎎ g?¹. Therefore, we conclude that red pepper seed and red pepper pericarp have antimutagenic activities as well as antioxidant activity.