적갓김치 Anthocyanins의 항산화 특성에 관한 연구

최홍식 부산대학교 김치연구소 2003 김치의 과학과 기술 Vol.9 No.-

재래종 적갓(Brassica juncea czerniak et coss)을 주재료로 담금하여 발효시킨 적갓김치(red mustard leaf kimchi, RML kimchi)의 crude anthocyanin(CA) 및 refined anthocyanin(RA) 획분들에 대한 항산화성을 규명하였다. 발효된 적갓김치는 산도 0.72(%), pH 4.6 그리고 crude anthocyanin 함량(건조물기준)은 49.4 mg/g이었다. 동결건조 적갓김치로부터 얻어진 조색소용액(crude pigment solution)을 계통추출분획하여 증류수 획분, methanol 획분, TFA-methanol(CA) 획분을 얻었으며, CA 획분을 계속 분획하여 정제된 5개의 정제된 RA획분(Fr.1, Fr.2, Fr.3, Fr.4, Fr.5)을 얻었다. 이들의 항산화 활성을 linoleic acid의 autoxidation system에서 peroxide formation 억제능과 DPPH(a,a' -diphenyl-β-picrylhydrazyl)의 free radical 소거능에 대하여 실험하였다. 그 결과 조색소용액 분획물 중 CA 획분이 항산화능이 높았고, CA 획분으로부터 얻어진 RA 획분 중 Fr.3이 가장 높은 항산화성을 보였다. 특히 Fr.3은 적갓김치의 대표적인 anthocyanin이었고 항산화 활성은 α-tocopherol보다는 낮았으나 그것에 접근하는 유사한 특성을 보였다. 그리고 그 활성은 지질의 과산화 억제능과 수소공여성에서 다같이 비슷한 수준의 항산화성을 보였다. Red mustard leaf (RML) kimchi was prepared with native Brassica juncea czerniak et coss as a major raw material and antioxidative characteristics of crude anthocyanin (CA)/refined anthocyanin (RA) isolated from RML kimchi were studied. Among crude pigment fractions, CA fraction showed a higher inhibition rate of peroxide formation in linoleic and autoxidation system. These effects seemed to be increased with the increase of CA concentration. CA also was considered to have a role of electron donor by the experiments using DPPH (a, a'-diphenyl-β-picrylhydrazyl) reaction. Furthermore, various RA fractions had a higher antioxidative activity and especially RA-fraction 3 demonstrated the highest score of the antioxidative characteristics in terms of the prevention of lipid peroxidation and scavenging of free radicals.

김치의 생화학적 특성

최홍식 동아시아식생활학회 1995 동아시아식생활학회지 Vol.5 No.2

Kimchi is a fermented Korean vegetable product prepared using major raw materials (oriental cabbage and radish) and other ingredients through a series of processes of grading, brining, blending, and fermentation. Kimchi fermentation is initiated by various microorganisms originally present in the raw materials, but the fermentation is gradually dominated by lactic acid bacteria. Thus, the complex biochemical activities obviously occur during, before and after kimchi fermentation and their biochemical characteristics greatly differ, depending on the raw materials and processes used. This review covers in detail the numerous biochemical characteristics of sugars, organic acids, amino acids, vitamins(B complex, carotene and ascorbic acid), pectic substances, flavor components and others during preparation and preservation of kimchi.

김치 관련 연구문헌의 분류분석 및 김치연구의 동향 (Ⅲ)

최홍식,김재이,민병태,전정태,공연희,홍정진,김나영 부산대학교 김치연구소 2002 김치의 과학과 기술 Vol.8 No.-

About 200 research papers and patents on kimchi(Korean fermented vegetable food) published In the years of 1997-2001 were collected and analyzed for the classification and review. This article covers the classified topics on the natures and kinds of raw materials, fermentation and related microorganisms, processing / preservation, kimchi packaging, biochemical changes, enzymes, quality, food chemistry, functional klmchi, general consideration on kimchi, and also some research nerds In the future.

김치 관련 연구문헌의 분류분석 및 김치연구의 동향

최홍식,이정민 부산대학교 가정대학 1991 家政大學硏究報告 Vol.17 No.-

About 190 research papers and patents on kimchi (Korean fermented vegetable food) published in the years of 1938-1990 were collected and analyzed for the classification and review. This article covers the classified topics on the natures and kinds of raw materials, fermentation and related microorganisms, processing and preservation, biochemical changes and quality, general consideration on kimchi, and some research needs in the future.

김치의 생리활성물질과 기능성

최홍식 부산대학교 김치연구소 2003 김치의 과학과 기술 Vol.9 No.-

脂質을 추출한 녹두 및 쌀보리 澱粉의 Amylogram 특성과 X-ray Diffraction 특성에 관한 연구

최홍식,엄수현,전영수 부산대학교 가정대학 1989 家政大學硏究報告 Vol.15 No.-

Starch lipids (lipids bound to starch) and non-starch lipids from two different types of starch of naked barley(Hordeum vulgave, L.) and mungbean(Phaseolus radiatus, L.) were extracted by following techniques. Non-starch lipids were extracted from starch by petroleum ether(PE) and then starch lipids were reextracted from PE extracted starch by the solvent systems of water saturated butanol(WSB) at 25℃ and at 95℃, respectively. And also physical properties of the related lipid extrated starch were compared with those of raw starch(starch-lipid complex) through X-ray diffraction and amylogram studies. The contents of neutral lipid(NL), glycolipid(GL) and phospholipid in starch lipid of naked barley were 34.9~54.6%, 30.0~45.5% and 15.4~19.6%, on the other hand, those of mungbean were 84.3~85.7%, 10.5~11.0% and 15.4~19.6%, respectively. The starches showed charactistic amylograms and X-ray diffractograms. Defattening of starch lipid was found to slightly change the physical properties of raw starches. Especially, gelatinization temperature of starch was a marked lowering by defattening process in naked barley starch. And also, a significant change was observed at viscosity in Brabendar amylograms when starch was defatted by various extraction procedures. On the other hand, X-ray differaction pattern of original starch was changed slightly by defattening process. This change was found in the extraction procedure with water-satruated butanol.

김치 관련 연구문헌의 분류분석 및 김치연구의 동향(II)

최홍식,김재이 부산대학교 김치연구소 1997 김치의 과학과 기술 Vol.3 No.-

About 198 research papers and patents on kimchi(Korean fermented vegetable food) published in the years of 1991-1996 were collected and analyzed for the classification and review. This review article covers the results and discussions by the classified topics on the natures and kinds of raw materials, fermentation and related microorganisms, processing and preservation. kimchi packaging, kimchi as functional foods, biochemical changes and quality. And also general consideration on kimchi and some needs in the future were discussed. This is the second research work on the classification and review of the kimchi literatures by the continuation of the first review article published in 1991.

리놀레산 함유 고형 모델시스템의 산화에 미치는 토코페롤 및 베타 카로틴의 영향

김명,이숙희,최홍식 부산대학교 유전공학연구소 1995 분자생물학 연구보 Vol.11 No.-

리놀레산 혼합물 (리놀레산 64.6%, 올레산 27.4%, 기타 8.0%)에 토코페롤 isomer 및 β-카로틴을 조합한 모델시스템에서는 정제 잣 지방질에 비해 비교적 낮은 온도인 35℃에서도 급속한 산화가 일어났으며 α-토코페롤은 항산화제로 작용하나 첨가농도가 0.05% 보다 높을수록 오히려 산화촉진 효과를 나타내어 본 실험에서도 0.05% 첨가가 산화 안정성을 유지하는 적정농도라고 추정되었다. γ-토코페롤은 항산화작용을 나타내었고 이 때는 α-토코페롤과는 달리 농도에 다른 항산화력의 차이는 나타나지 않았다. 또한 동일 농도에서 α-토코페롤에 비해 γ-토코페롤의 항산화효과가 크며, 동량 혼합시에는 다소 유도기가 연장되었으며 토코페롤의 감소 경향은 α-, γ-순이었다. β-카로틴은 자동산화 초기에 항산화제로 작용하였으나 γ-토코페롤이 함께 존재할 경우에는 산화를 촉진하는 것으로 나타났으며 β-카로틴의 분해는 지방질의 산화가 진행됨에 따라 급격히 일어났다. 따라서 지방질(유리지방산 상태)의 산화안정성에는 β-카로틴 보다 토코페롤의 영향이 크다고 볼 수 있었다. Effects of tocopherols and β-carotene on the oxidation of the solid model system of a free fatty acid mixture (64.5% of linoleic acid ; 26.4% of oleic acid ; 5.0% of palmitic acid) with tocopherols and β-carotene were studied. α-tocopherol revealed an antioxidant activity at the concentration below 0.05%, however, it showed a prooxidant activity when the concentration was higher than 0.05%. The antioxidant activity of γ-tocopherol was not affected by the concentrations in the range of 0.01∼0.10% in the model and γ-tocopherol showed higher antioxidant activity than that of α-tocopherol. It seemed that α-tocopherol was unstable compared to γ-tocopherol during oxidation. β-carotene showed a weak antioxidative activity at the initial stage of this system while β-carotene showed a prooxidant activity in the presence of tocopherol. β-carotene was highly susceptible to autoxidative degradation during oxidation.

김치가 노화촉진쥐 간의 유리기 생성 및 항산화효소 활성에 미치는 영향

김종현,권명자,이소영,류재두,문갑순,최홍식,송영옥 부산대학교 김치연구소 2002 김치의 과학과 기술 Vol.8 No.-

본 연구는 김치가 노화 억제에 미치는 영향을 살펴보기 위하여 AIN-76마우스 식이에 배추, 갓김치, 갓배추김치를 각 동결건조 김치를 5%씩 첨가하여 만든 후 김치식이를 노화촉진쥐인 SAMP8에게 1년간 섭취시키면서 간의 노화관련 특성인 유리기 농도와 항산화효소계의 효소활성 변화를 살펴 보았다. 노화촉진쥐 간의 총유리기, OH radical, H_2O_2 그리고 TBARS모두 가령에 따라 증가되었으며, 간에서 생성된 유리기 농도와 TBARS 농도는 대조군에 비해 김치섭취시 유의적으로 감소되었다(p<0.05). 그러나 생성된 유리기를 제거하기 위한 SOD활성은 오히려 김치섭취군에서 유의적으로 증가되었으며(p<0.05), catalase와 GSH-px, GSH/GSSG의 비율도 김치섭취군에서 유의적으로 증가하였다(p<0.05). 따라서 김치섭취는 노화에 따라 발생되는 간의 유리기 및 TBARS 생성은 억제시키면서, 이를 제거하는 항산화계 효소는 활성화시켜 노화를 억제한 것으로 생각된다. 김치종류 중에서는 배추김치보다 배추갓김치와 갓김치가 유리기 생성 억제 및 항산화 효소 활성을 더욱 증진시킨 것으로 관찰되어 이는 첨가된 갓의 항산화물질 때문인 것으로 생각된다. This study was performed to investigate the effect of kimchi intake on antiaging characteristics in the brain of senescence-accelerated mouse (SAM) in terms of free radical production and anti-oxidative enzymes. Two hundreds twenty SAM (20 mice) were divided into four groups and fed kimchi diet for 12 months. Experimental groups were kimchi free AIN-76 diet (control) group, Korean cabbage kimchi diet (KCK)group, 30% mustard leaf added Korean cabbage kimchi diet (MKCK) group, and mustard leaf kimchi diet (MLK) group. Concentrations of total free radical, OH radical and H_2O_2 of control group increased up to 123%, 262% and 174% of initial value (p<0.05) after one year. Increase in free radical production in kimchi groups due to aging was decreased by kimchi feeding. Among kimchi groups. MKCK and MLK groups showed greater inhibiting effect against free radical production than KCK. The concentration of TBARS in the bruin of control group also significantly increased up to 362% of initial value as aged (p<0.05) and production of TBARS in kimchi groups were decreased. When the activities of Cu, Zn-SOD, Mn-SOD, GSH-px and catalase of kimchi groups were compared to those of control at the same experimental period, anti-oxidative enzyme activities of kimchi groups were lower than those of control (p<0.05). But GSH/GSSG in kimchi groups were higher compared to control. In conclusion, decrease in free radical production and increase in anti-oxidative enzyme activities were observed from kimchi groups suggesting that kimchi might have important role on retarding aging. Among kimchi variety tested in this experiment, MKCK and MLK seem to have greater effect on inhibiting free radical production and increasing anti-oxidative enzyme activities than KCK. Further study is needed to find out the mechanism of kimchi on retarding aging.

부재료 첨가에 따른 갓김치의 항산화성

최영숙,황정희,김재이,전영수,최홍식 부산대학교 김치연구소 2000 김치의 과학과 기술 Vol.6 No.-

Antioxidative activities (AA) of mustard leaf kimchi (MLK) by the addition of optional ingredients among selected minor materials were studied. In order to determine AA of MLK with different spices, the model systems of ground cooked beef with green onion, garlic, and red pepper powder were prepared and stored for 4 weeks at 4℃. AA of red pepper added group was stronger than those of others. AA of red MLK was relatively higher than that of (green) MLK. For the enhancement of AA of MLK, another model systems were prepared with the selected antioxidative optional ingredients, which were bonnet bellflower root, leek, burdock, sea tangle, sea mustard, seastaghorn at the level of 2% or 4%. The extracts of water, 75% methanol and hexane of MLK, bonnet bellflower root added MLK, and seastaghorn added MLK had a considerable AA with the inhibition of peroxide formation during the autioxidation of linoleic acid mixtures in aqueous model systems at 37℃. Therefore, AA was more effective in MLK containing specific optional ingredients than that of MLK alone significantly.