동면중 짱뚱어 근육유(筋肉油)의 지방질과 중성 및 인지질 조성의 변화

김명곤,백승화,최선남,김종배,박일웅,Kim, Myung-Kon,Baek, Seung-Hwa,Choe, Sun-Nam,Kim, Jong-Bae,Park, Il-Woong 한국응용생명화학회 1998 Applied Biological Chemistry (Appl Biol Chem) Vol.41 No.7

동면시 짱뚱어의 에너지 대사에 관한 정보를 얻고자 근육 중 지방질과 지방산조성을 성숙기(8월), 동면직전(11월), 동면직후(4월)로 나누어 분석 검토하였다. 조지방과 중성지질 조성은 각각 8월 1.2, 68.3%에서 11월 0.7, 53.8%, 4월 0.4, 42.6%로 점차 줄었고, 인지질과 당지질은 8월 29.5, 2.2%에서 4월 52.1%, 5.3%로 각각 증가 하였다. 중성지질 중 TG함량은 8월 53.8%에서 11월 33.6, 4월 23.1%로 점차 줄었으나, FFA와 sterol류는 반대로 8월 13.5, 14.2%에서 4월 22.3, 24.5%로 각각 증가하였다. 인지질에서는 PC함량이 8월 61.2%였으나 4월 50.6%로 줄었고 PS와 PE는 이와 대체로 반대 경향이었다. 중성지질에서는 16 : 0, 16 : 1, 18 : 0, 18 : 1, 20 : 5$({\omega}3)$이 많았고 특히 $20:5({\omega}3)$가 많은 점이 특징적이었으며 월동전 후는 포화산과 monoene산 조성이 줄고 대신 polyene산 조성이 높아지는 경향이었다. 11월은 주로 16 : 0, 16 : 1, 18:1 등 일부가 줄었으나 4월은 16 : 0, 20 : 1, 22 : 1를 제외한 14 : 0, 14 : 1, 16 : 1, 18 : 0, 18:1 등 대부분의 포화 및 monoene산과 18 : 2, 18 : 3$({\omega}3)$이 균일하게 줄어 동면시 이들이 에너지원이 되고 특히 전기간에 걸쳐서는 16 : 1과 18 : 1의 이용이 용이했을 것으로 판단되었다. 인지질에서는 16 : 0, 18 : 0, 20 : 5$({\omega}3)$, 22 : 5$({\omega}3)$, 22 : 6$({\omega}3)$이 많았고 monoene산 조성비는 거의 일정하였으나 월동전 후는 16 : 0, 18 : 0을 주로 한 포화산과 18 : 2, 18 : 3$({\omega}3)$이 줄었고 대신 20 : 4$({\omega}6)$, 20 : 5$({\omega}3)$, 22.5$({\omega}3)$, 22 : 6$({\omega}3)$ 등고도 polyene산 조성이 높아져 불포화도가 증가하였으며, 특히 20 : 4$({\omega}6)$와 20 : 5$({\omega}3)$의 상승폭이 컸다. In order to gain fundamental information on the utilization of lipids as energy source in mud-skipper, muscle lipids and their fatty acid composition were investigated with respect to life cycle-maturation (Aug), before-hibernation (Nov), and after-hibernation (Apr). Crude and neutral lipid were found to decrease from 1.2, 68.3% (Aug) via 0.7, 53.8% (Nov) to 0.4, 42.6% (Apr), respectively, whilst phospholipids and glycolipids increased from 29.5 and 2.2% (Aug) to 52.1 and 5.3% (Apr), respectively. In neutral lipids, TG contents gradually decreased from 53.8% (Aug) via 33.6% (Nov) to 23.1% (Apr), while FFA and sterol contents increased from 13.5 and 14.2% (Aug) to 22.3 and 24.5% (Apr), respectively. In phospholipids, PC content decreased from 61.2% (Aug) to 50.6% (Apr), while changes in PS and PE contents, as a whole, showed the opposite trends. In neutral lipids, the levels of some fatty acids such as 16:0, 16:1, 18:0, 18:1 and 20:5 $({\omega}3)$ were analyzed to be high, with the 20 : 5 being predominant, and the levels of saturated and monoene-acids gradually decreased, while polyene-acids increased in before and after hibernation. In before hibernation, 16:0, 16:1, 18:1 mainly decreased but 18:2, 18:3 $({\omega}3)$ and most of saturated and monoene acids such as 14:0, 14:1, 16:1, 18:0, 18:1 slightly decreased in after hibernation. From these findings, it was suggested that those fatty acids decreased during hibernation were used as a energy source, particularly 16:1 and 18:1 being most preferentially used. In phospholipids, the levels of 16:0, 18:0, 20:5 $({\omega}3)$, 22:5 $({\omega}3)$ and 22:6 $({\omega}3)$ were found to be high. Throughout the life cycle, the levels of monoene-acids in phospholipids stayed constant, whilst those of 18:2, 18:3 $({\omega}3)$ and saturated acids such as 16:0, 18:0 were found to be decreased gradually in before and after hibernation, whereas those for the high degree of polyene-acids such as 20:4 $({\omega}6)$, 20:5 $({\omega}3)$, 22:5 $({\omega}3)$, 22:6 $({\omega}3)$ increased, particularly 20:4 $({\omega}6)$, 20:5 $({\omega}3)$ being most increased.

오미자 리큐르 제조 연구

김명곤 ( Myung Kon Kim ),김민지 ( Min Ji Kim ),이원재 ( Won Jae Lee ),정기태 ( Gi Tae Jung ),유남수 ( Nam Soo Ryu ) 전북대학교 농업과학기술연구소 2012 농업생명과학연구 Vol.43 No.2

오미자 리큐르 제조를 위한 최적 침출조건과 조미조건을 설정하기 위하여 오미자의 첨가방법, 알코올의 침출조건 및 조미방법 등을 달리하여 품질특성을 검토한 결과 오미자 리큐르 침출기간 동안의 색도와 총산의 변화는 약간씩 있었지만 pH, 당도, 환원당의 변화는 미미하였다. 색도는 침출초기에는 적색도가 후기에는 황색도가 증가하였고 명도는 침출 기간 동안 약간씩 감소하는 경향이었다. 오미자 리큐르 제조를 위한 오미자의 적정 첨가량은 50% 알코올 농도에 20%(w/v) 첨가수준이 적절하였고 침출용 알코올의 농도 25∼50%에서는 큰 차이를 보이지 않았다. 원료 오미자의 첨가방법은 오미자 과일 및 오미자 청 모두 가능하였지만 schizandrin 함량은 오미자 과일 직접 침출법에서 높았다. 오미자 리큐르 제조를 위한 적정 감미료로 꿀, 설탕, 고과당, stevioside를 다양한 농도로 첨가하여 관능평가를 실시한 결과 맛과 향기에서는 설탕이 가장 우수한 감미료로 나타났고 설탕의 적정 감미농도는 5% 수준이었다. 숙성기간에 따른 오미자 리큐르의 관능검사 결과 6개월 이상의 숙성이 적당하였다. To establish proper methods in processing of Omija-liquor and determine the optimum processing condition, we studied the changes of main components of Omija and factors which affect on the quality of Omija-liquor during processing. The optimal ethanol concentration for Omija leaching was 50% (v/v) and the amount of Omija should be more than 20% (w/v). Moreover the suitable concentrations of alcohol for liquor processing were 30∼45%. pH and reducing sugar were not changed considerably during the whole leaching period. However, during the leaching time, redness of color was increased slightly in initial stage and yellowness in later stage. The results of sensory evaluation on Omija liquor, indicated that Omija fruits and osmotic extract of Omija could be available for Omija liquor manufacture. Sucrose was excellent as sweetener for Omija liquor compared to other sweeteners and the sugar ratio for liquor processing was 5%. Sensory evaluation test of liquor products from the perspective of appearance, odor and tastes suggested that proper period of aging was six months or more.

기능성 미용식품과 화장품 소재로서 머루의 화학성분 분석

김명곤 ( Myung Kon Kim ),이근광 ( Keun Kwang Lee ) 대한미용문화예술학회 2015 대한미용문화예술학회지 Vol.4 No.2

The results for analyses of chemical components of Muroo as functional beauty food and cosmetical materials were as fellows: The major components of free sugar in Muroo extract were fructose glucose 25.98 mg/me, fructose 30.18 mg/me, sucrose 4.96 mg/me. The major components of organic acid were citric acid (0.1 mg/me), malic acid (5.19 mg/me), tartaric acid (2.43 mg/me). Among these components, malic acid was much of organic acids. From the analysis of volitile flavor in Muroo fruits, 36 different compounds were isolated and major compounds were linalool (35%), 4-terpineol (24.49%), β-terpineol (17.27%) and trans-2-hexen-1-ol (11.86%). From the analysis of functional compounds resveratrol in Muroo fruits, trans-resveratrol content of Muroo was 2.98 mg% and its contents was two times of grape (1.49 mg%) and higher in moderately ripened fruits.

腸閉色症을 동반한 腸間膜纖維粘液腫

金明坤(Myung Kon Kim),李武雄(Moo Woong Rhee),徐在皓(Jae Ho Suh),鄭源石(Woo Suk Chung),金孝麟(Hyo Rin Kim) 대한외과학회 1973 Annals of Surgical Treatment and Research(ASRT) Vol.15 No.4

식용버섯 재배시 초고흡수성 폴리머의 효과

김명곤(Myung Kon Kim),윤숙(Sook Yoon),문성필(Sung Pil Mun),김형무(Hyung Moo Kim),장태복(Tae Bok Chang),홍재식(Jae Sik Hong) 한국균학회 2000 韓國菌學會誌 Vol.28 No.1

N/A

半月狀腺 허니아

金明坤(Myung Kon Kim),鄭源石(Won Suk Chung) 대한외과학회 1973 Annals of Surgical Treatment and Research Vol.15 No.4

장수버섯균 발효에 의한 칠피의 무독화 및 이의 생리활성

김명곤 ( Myung Kon Kim ),김민지 ( Min Ji Kim ),지텐드라우파드햐야 ( Jitendra Upadhyaya ),용경림 ( Gyeong Rim Yong ),박효숙 ( Hyo Suk Park ) 전북대학교 농업과학기술연구소 2014 농업생명과학연구 Vol.45 No.1

칠피 및 버섯균 발효 칠피 중의 allergy 유발물질인 urushiol의 함량과 기능성에 크게 관여하는 것으로 알려져 있는 polyphenolic compounds 및 flavonoid 성분과 생리활성을 비교하였다. 채취 후 3년간 장기 보관하여 자연적인 산화반응을 일으킨 칠피의 경우 urushiol 화합물이 신선 건조 시료에 비해 90% 이상 감소하였던 반면 칠피에 장수버섯을 1개월 배양하여 무독화한 시료의 경우 3개의 성분 모두 극미량으로 검출되거나 거의 검출되지 않아 처리가 간편하고 시간적으로도 효율성이 높은 방법으로 평가되었다. 칠피의 flavonoid 성분은 fustin, butein, sulfuretin, fisetin 순으로 많이 함유되어 있었으며, 저장기간이 길어지거나 버섯균 발효에 의해서 urushiol 감소 속도보다는 낮았지만 flavonoid 함량에서도 감소하는 경향을 보였다. Total phenol 양은 버섯균 처리에 의해서 총 polyphenol 함량이 1/4로 감소하는 경향을 보였으며, 항산화 활성은 버섯균 처리구에서 칠피의 1/2~1/4 수준으로 감소하였다. ACE 저해활성은 칠피와 버섯균 처리구 모두 그리 높지 않았으며, tyrosinase 저해활성은 칠피에서 89%, 발효 칠피에서는 95%의 높은 저해활성을 보였다. The stem bark of Rhus verniciflua (RVSB) has been used in Korea as a folk medicine to treat diabetes, stomach diseases, blood circulation, and hypertension. Most of these various activities are the result of the phenolic compounds. However, RVSB contains a high level of urushiols and are known to cause allergies in sensitive individuals thus it is not allowed to be used in food. Therefore, we attempted to transform the toxic urushiol into an edible ingredient for food and medicine by fermentation with Fomitella fraxinea mushroom while maintaining its superior physiological activities. Moreover, approximately 98% of detoxification was accomplished by fermentation with Fomitella fraxinea on Rhus verniciflua Stokes barks. The content of total urushiol (C15:3, C15:2, C15:1) was decreased approximately 90% in natural oxidization bark for three years (NORVSB), almost being extinct in fermented Rhus verniciflua stem bark (FRVSB). The total polyphenol content and total flavonoid (fustin, fisetin, sulfuretin and butein) content decreased by 75% and 25%, respectively, by fermentation with Fomitella fraxinea. DPPH radical scavenging activity of FRVSB was higher than BHT. Angiotensin converting enzyme(ACE) inhibitory activity was not high in RVSB and FRVSB whereas tyrosinase inhibitory activity was higher and inhibition activity was 89% and 95%, respectively.

참마(Discorea japonica) 추출물의 생리활성 비교

김명곤 ( Myung Kon Kim ),이근광 ( Keun Kwang Lee ) 한국미용학회 2013 한국미용학회지 Vol.19 No.3

This study was performed to screen the physicochemical composition, and cosmetic beauty physiological activities of the extracts of Discorea japonica, a yam tuber in hot water and 70% ethanol. The results were as follows: The proximate compositions of yam tuber powder as a dry-matter base were 84.2±0.28% mositure, 1.6±0.03% crude protein, 0.2±0.025% crude fat, 0.9 0.031% crude ash, 0.55±0.09% dietary fiber and 12.55% carbohydrate, respectively. The contents of viscosity, viscous liquid and mucilage were 1,368±2.51 cP, 1.08±0.16%, and 109.5±1.87 unit, respectively. The contents of saponin were 6.67±0.101 DHEA, 12.36 0.212 dioscin, and 4.45±0.125 mg% diosgenin, respectively. The contents of total polyphenol and flavonoid, and DPPH radical scavenging activity in hot water extracts were 5.99±0.131 mg/%, 8.22±0.151 mg%, and 69.91±1.131%. And in the 70% ethanol extracts, 17.64 0.213 mg%, 8.52±0.170 mg%, and 79.43±1.215%, respectively. The tyrosinase inhibition activity was 75.05±0.35% for the hot water extract, and 91.47±0.42% for the 70% ethanol extract. Regarding a antimicrobial activity (100 μg/mL), for the hot water extract, clear zone appeared against E. coli, S. aureus and B. subtilis and for 70% ethanol extract clear zone appeared against S. typimuriem. The cytotoxicity for NIH3T3 cell line did not appear for both hot water and 70% ethanol extracts (50μg/mL).

Characteristics of Maclura tricuspidata Fruit Vinegar and Its Bioactive Compounds

Myung-Kon Kim(김명곤) 한국식품영양과학회 2020 한국식품영양과학회 학술대회발표집 Vol.2020 No.10

동면중 짱뚱어 근육유의 지방질과 중성 및 인지질 조성의 변화

김명곤(Myung Kon Kim),백승화(Seung Hwa Baek),최선남(Sun Nam Choe),김종배(Jong Bae Kim),박일웅(Il Woong Park) 한국응용생명화학회 1998 Applied Biological Chemistry (Appl Biol Chem) Vol.41 No.7

In order to gain fundamental information on the utilization of lipids as energy source in mud-skipper, muscle lipids and their fatty acid composition were investigated with respect to life cycle-maturation (Aug), before-hibernation (Nov), and after-hibernation (Apr). Crude and neutral lipid were found to decrease from 1.2, 68.3% (Aug) via 0.7, 53.8% (Nov) to 0.4, 42.6% (Apr), respectively, whilst phospholipids and glycolipids increased from 29.5 and 2.2% (Aug) to 52.1 and 5.3% (Apr), respectively. In neutral lipids, TG contents gradually decreased from 53.8% (Aug) via 33.6% (Nov) to 23.1% (Apr), while FFA and sterol contents increased from 13.5 and 14.2% (Aug) to 22.3 and 24.5% (Apr), respectively. In phospholipids, PC content decreased from 61.2% (Aug) to 50.6% (Apr), while changes in PS and PE contents, as a whole, showed the opposite trends. In neutral lipids, the levels of some fatty acids such as 16:0, 16:1, 18:0, 18:1 and 20:5 (ω3) were analyzed to be high, with the 20 : 5 being predominant, and the levels of saturated and monoene-acids gradually decreased, while polyene-acids increased in before and after hibernation. In before hibernation, 16:0, 16:1, 18:1 mainly decreased but 18:2, 18:3 (ω3) and most of saturated and monoene acids such as 14:0, 14:1, 16:1, 18:0, 18:1 slightly decreased in after hibernation. From these findings, it was suggested that those fatty acids decreased during hibernation were used as a energy source, particularly 16:1 and 18:1 being most preferentially used. In phospholipids, the levels of 16:0, 18:0, 20:5 (ω3), 22:5 (ω3) and 22:6 (ω3) were found to be high. Throughout the life cycle, the levels of monoene-acids in phospholipids stayed constant, whilst those of 18:2, 18:3 (ω3) and saturated acids such as 16:0, 18:0 were found to be decreased gradually in before and after hibernation, whereas those for the high degree of polyene-acids such as 20:4 (ω6), 20:5 (ω3), 22:5 (ω3), 22:6 (ω3) increased, particularly 20:4 (ω6), 20:5 (ω3) being most increased.