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두릅에서 항미생물활성을 갖는 4 - hydroxycinnamic acid 의 분리 및 동정
마승진(Seung Jin Ma),국주희(Ju Hee Kuk),고병섭(Byoung Seob Ko),박근형(Keun Hyung Park) 한국응용생명화학회 1996 Applied Biological Chemistry (Appl Biol Chem) Vol.39 No.4
The methanol extracts of Aralia elata showed antimicrobial activity against bacteria. The antimicrobial active principle was successively purified with solvent fractionation, silica gel adsorption column chromatography, Sephadex LH-20 column chromatography, silica gel partition column chromatography and HPLC. The active substance was isolated by HPLC on C_(18) column with an acetic acid-MeOH system. The active substance was identified as trans-4-hydroxycinnamic acid by MS, ¹H-NMR and ^(13)C-NMR.
한국산 미생물 발효차와 중국산 보이차의 세포학적 관점에서 항당뇨 신증 효과에 대한 비교분석
마승진(Seung jin Ma),임슬기(Seul Ki Lim),박수현(Soo-Hyun Park) 한국차학회 2013 한국차학회지 Vol.19 No.3
중국산 미생물 발효차(보이차) 및 한국산 미생물 발효차간의 항당뇨 신증 효과를 최근 당뇨병성 신증 발병의 주요한 세포인 podocyte를 이용하여 실험을 하였다. 실험 결과 살청으로 처리한 중국산 미생물 발효차에서 고포도당에 의한 podocyte 사멸을 차단하였다. 이러한 기능성 효과는 살청처리한 한국산 미생물 발효차에서도 인정이 되었다. 이에 반해 찜 방법에 의한 미생물 발효차는 효능이 미비하였으며 국내산 도입종으로 제조된 발효차인 타이차나 야부키타의 경우도 항당뇨신증 효능이 미비하였다. 이러한 중국산 미생물 발효차 및 한국산 미생물 발효차의 항당뇨 신증 효과는 고포도당에 의한 산화성 스트레스 지표인 lipid peroxide 형성 억제 형태와 일치하였으며 고포도당에 의한 항산화 효소인 SOD 활성 감소 및 GSH 함럄 감소 현상을 회복시키는 부분과 일맥상통하게 나타났다. 이는 향후 한국산 미생물 발효차가 중국산 미생물 발효차와 기능성 면에서 비슷하다고 할수 있는 과학적 근거를 제시하였으며 향후 한국산 미생물 발효차에 소비를 증대시킬수 있는 근거로 활용될수 있기를 기대한다. Pu-erh tea has been widely used in the world, especially in China and Korea. In this study, the comparative functional analysis of microbial-fermented Chinese and Korean tea in the prevention of diabetic nephropathy was conducted using podocytes. Chinese pu-erh tea from pan firing exhibited the protection of high glucose-induced cell death in rat podocytes. Korean microbical-fermented tea from pan firing also exhibited the mimic action of Chinese pu-erh tea. However, microbial-fermented tea from pan firing of Taicha and Yabukita slightly protect high glucoseinduced cell death in podocytes. Chinese and Korean pan firing microbial fermented tea blocked high glucose-induced increase of lipid peroxide formation, decrease of superoxide dismutase (SOD) activity, and GSH contents in rat podocytes. In conclusion, both Chinese pu-erh tea and Korean microbial- fermented tea also exhibited the mimick action of Chinese pu-erh tea.
강진영(Jin Young Kang),조정용(Jeong-Yong Cho),김선재(Seon-Jae Kim),마승진(Seung-Jin Ma),박상규(Sang-Kyu Park),신기호(Ki-Ho Shin),김두운(Duwoon Kim),박근형(Keun-Hyung Park),문제학(Jae-Hak Moon) 한국차학회 2014 한국차학회지 Vol.20 No.1
떡차의 제조방법의 차이에 따른 성분학적 특성을 비교하고자 일반적으로 많이 적용되고 있는 것으로 판단된 세가지 방법에 의해 떡차를 제조하여 그들의 성분 및 항산화활성을 비교하였다. 즉 시료 1은 찻잎을 채취한 직후에 증제를 행한 다음, 찧기를 하여 성형ㆍ건조하였다. 시료 2는 채취 후의 신선 찻잎을 바로 찧은 다음 성형을 하여 증제ㆍ건조하였다. 그리고 시료 3은 신선 찻잎을 위조와 유념을 거쳐 증제 후 찧기와 성형 및 건조를 행하였다. 각 시료들을 대상으로 분석을 행한 결과, 시료 2는 ascorbic acid와 tocopherol류의 함량에 있어서만 시료 1과 3에 비해 더 우수한 경향이 나타났으나, 총 catechin류, gallic acid, 총 페놀성 화합물의 함량 및 항산화 활성 측면에 있어서는 부정적인 결과가 관찰되었다. 그리고 총 theaflavin류의 함량에 있어서는 시료 3이 시료 1과 2에 비해 약 7-15배 더 높은 함량을 보였다. 이 결과들로부터 일반 차와 마찬가지로 떡차에 있어서도 찻잎 중의 효소의 실활 시기 및 방법에 따라 성분학적 특성이 변하는 것으로 확인되었다. The characteristics of the chemical constituents in ddeok cha produced using three different manufacturing procedures were investigated. Three samples were prepared as follows: Sample 1, fresh tea shoots were steamed, pounded, shaped, dried, and stored indoors; Sample 2, fresh tea shoots were pounded, shaped, steamed, dried, and stored indoors; Sample 3, fresh tea shoots were withered, rolled (rubbed), steamed, pounded, shaped, dried, and stored indoors. Each sample was subjected to an analysis of the various constituents. The contents of ascorbic acid and tocopherols in Sample 2 showed a higher pattern than those in Samples 1 and 3. On the other hand, the contents of total catechins, total phenolics, and gallic acid and antioxidative activity in Sample 2 were significantly lower than those in Samples 1 and 3. Moreover, the content of total theaflavins in Sample 3 was approximately 7-10 times higher than those in Samples 1 and 2. These results showed that the characteristics of the chemical constituents of ddeok cha are dependent on the timing and method of inactivating the endogenous enzymes in tea leaves, such as green, oolong, and black tea.
전남지역에서 생산되고 있는 차들의 항산화, α-Glucosidase 저해 및 항염증 활성
김진영(Jin Young Kim),조정용(Jeong-Yong Cho),박경진(Kyung Jin Park),박숙(Sook Park),문희(Hee Moon),안양준(Yang Joon An),하훈(Hoon Ha),양수인(Soo In Yang),마승진(Seung Jin Ma),나환식(Hwan Sik Na) 한국차학회 2016 한국차학회지 Vol.22 No.2
The aim of this study was to investigate and compare antioxidative, α-glucosidase inhibitory, and anti-inflammation activities of five teas [Boseong green tea (BG), Damyang Jukro tea (DJ), Gurye yellow tea (GY), Boseong black tea (BB), and Jangheung Chungtaejeon tea (JC)] produced in Jeollanamdo. BG and JC showed higher radical-scavenging activities than the other tea samples in the in vitro assays of 1,1-diphenyl-2-picrylhydrazyl nitrite radicals. In addition, BG and JC were more effective in inhibiting α-glucosidase than GY and BB. DJ, having low radical scavenging activity showed high α-glucosidase inhibitory activity, which was similar to those of BG and JC. All of the tea samples had weak cytotoxicities on macrophage RAW 264.7 cells at a concentration of 100 μg/mL. They also showed anti-inflammatory activities via the suppression of inducible nitric oxide synthase and nitrite oxide production in LPS-induced RAW 264.7 cells, although their activities were slightly different. These results indicate that the tea manufacturing method and environmental factors of tea cultivation play an important role in enhancing the biological activities of the tea samples.
박경진(Kyung Jin Park),양사랑(Sa Rang Yang),천길용(Gil Yong Cheon),조광호(Kwang Ho Cho),나환식(Hwan Sik Na),김희연(Hee Yun Kim),마승진(Seung Jin Ma) 한국차학회 2016 한국차학회지 Vol.22 No.3
To propose a safety control system for microbial fermented tea, eighty kinds of microbial fermented tea were collected. The residual levels of 222 kinds of pesticides and 5 kinds of heavy metal (Hg, Pb, Cd, As, Cr) in the tea were investigated with our monitoring systems. As the results, seven pesticides, such as permethrin, cyhalothrin, cypermethrin, fevnalerate, BHC, fenvalerate, and fluquinconazole, were detected at concentration in the range of 0.1~3.5 ppm in 14 kinds of the tea. In the case of the heavy metals, 0.0017~0.0665 ppm of Hg, 0.0004∼1.3856 ppm of Pb, 0.0004~0.0287 ppm of Cd, and trace~0.6910 ppm of As were detected, which were below the CODEX standard. The establishment of a safety standard for Cr is necessary, because there is no maximum residual level (MRL) for it, although this heavy metal showed a higher residual amount (trace~3.5917 ppm) than the others in this study.
Aspergillus niger를 이용하여 제조한 미생물 발효차의 발효 중 화학적 특성 변화
강대진(Dae-Jin Kang),이성희(Sung-Hee Lee),마승진(Seung-Jin Ma),은종방(Jong-Bang Eun) 한국차학회 2010 한국차학회지 Vol.16 No.3
Microbial-fermented tea (MFT) was prepared with A. niger (MFTAN) and its chemical characteristics were investigated during 30℃ at RH 80% for 35 days. Total chlorophyll and phenolic content of the MFTAN and the control, naturally microbial-fermented tea decreased during fermentation, but total nitrogen content was not influenced by culture. The Organic acids content of both teas were not significantly different. Caffeine content in the teas increased until 20 days during fermentation period and then decreased. It was also had same tendency in the change of total catechin content. The result showed that it is possible to manufacture the microbial-fermented tea with A. niger.