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- 저자 : 김기안(Gee-An Kim) (검색결과 5 건)
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관행 및 유기재배 현미의 생리활성 성분의 함량 및 항산화활성 비교
김기안,조정용,이유석,이형재,정항연,이유건,문제학,Kim, Gee An,Cho, Jeong-Yong,Lee, You Seok,Lee, Hyoung Jae,Jeong, Hang Yeon,Lee, Yu Geon,Moon, Jae-Hak The Korean Society of Food Preservation 2017 한국식품저장유통학회지 Vol.17 No.5
The content of bioactive substances and antioxidative activity in conventionally grown brown rice (CGBR) and organically grown brown rice (OGBR) were compared. Minerals (mg/100 g) such as magnesium (OGBR, $168.59{\pm}2.62$; CGBR, $121.43{\pm}2.22$), copper (OGBR, $0.50{\pm}0.06$; CGBR, $0.41{\pm}0.05$), and manganese (OGBR, $4.70{\pm}0.04$; CGBR, $2.49{\pm}0.02$) were higher in OGBR than in CGBR (p<0.05). In addition, levels of (${\mu}g/100g$) vitamins B2 (OGBR, $27.22{\pm}2.56$; CGBR, $22.12{\pm}2.24$) and B6 (OGBR, $46.32{\pm}2.66$; CGBR, $39.91{\pm}3.32$) were higher in OGBR than in CGBR (p<0.05). The contents (mg/100 g) of ${\beta}$-sitosterol (OGBR, $27.40{\pm}2.79$; CGBR, $24.75{\pm}1.06$), total phenolic (OGBR, $6.72{\pm}0.02$; CGBR, $6.64{\pm}0.02$), and ferulic acid (OGBR, $1.75{\pm}0.45$; CGBR, $1.11{\pm}0.14$) as well as the antioxidative activity (OGBR, $53.09{\pm}1.90%$; CGBR, $48.29{\pm}3.38%$) evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging assay were higher in OGBR than in CGBR, although no significant differences between samples were observed. In comparison to the control group, brown rice samples significantly inhibited cholesteryl ester hydroperoxide formation in rat plasma subjected to copper ion-induced lipid peroxidation. The inhibitory effect of OGBR was higher than that of CGBR. These results indicate that OGBR showed higher levels of bioactive substances and enhanced antioxidative activity than CGBR, although the differences were not statistically significant.
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김수희(Su Hee Kim),김기안(Gee An Kim),조정용(Jeong-Young Cho),이형재(Hyoung Jae Lee),김선재(Seon-Jae Kim),박근형(Keun-Hyung Park),문제학(Jae-Hak Moon) 한국차학회 2012 한국차학회지 Vol.18 No.4
Ddeok cha is a traditional Korean microbial-fermented tea. In this study, changes in various compounds and antioxidant activity were investigated in tea leaves during ddeok cha manufacturing. Tea samples were collected in each step (fresh leaves, solar withering, indoor withering, hand rolling, panning/shape making, drying) of the manufacturing process. During manufacturing of ddeok cha, contents of total catechin and ascorbic acid gradually decreased while those of total theaflavin and gallic acid increased. α-Tocopherol content increased during solar withering, did not significantly change during panning, and decreased thereafter. Total phenolic compound contents did not significantly change during hand rolling and decreased thereafter. DPPH radical-scavenging activity and caffeine content did not significantly change during the manufacturing of ddeok cha.
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한국 전통차(떡차)의 저장기간에 따른 기능성성분 분석과 항산화활성 평가
김수희(Su Hee Kim),김기안(Gee An Kim),조정용(Jeong-Young Cho),마승진(Seung-Jin Ma),김선재(Seon-Jae Kim, 박근형(Keun-Hyung Park),문제학(Jae-Hak Moon) 한국차학회 2011 한국차학회지 Vol.17 No.2
Ddeok cha is a traditional Korean microbial-fermented tea. However, the physiological activity of ddeok cha has not elucidated. Therefore, various compounds and biological activity were estimated to investigate the characteristics of ddeok cha with the elapse of storage period. The contents of total catechins, tocopherols, ascorbic acid, and 1,1-diphenyl-2-picryl hydrazyl radical-scavenging activity were gradually decreased with the passage of storage period. However, the contents of caffeine and total phenolic compounds did not change significantly. The content of gallic acid showed an increasing pattern with the elapse of storage period. The content of total theaflavins displayed fluctuations during the storage period. The patterns of gallic acid and total theaflavins contents in ddeok cha during the storage period were very different from those in other microbial-fermented teas. In view of the results, the characteristics of ddeok cha used for the present study may be rather related to enzymatically fermented tea such as black tea than microbial-fermented tea.
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제조원이 다른 떡차의 특수성분 분석 및 항산화활성 평가
이나라(Na Ra Lee),김기안(Gee An Kim),이유건(Yu Geon Lee),정다은(Da Eun Jeong),김수로(Soo Ro Kim),조정용(Jeong-Yong Cho),마승진(Seung-Jin Ma),김선재(Seon-Jae Kim),박근형(Keun-Hyung Park),문제학(Jae-Hak Moon) 한국차학회 2013 한국차학회지 Vol.19 No.1
우리나라의 전통차 중의 하나이면서 일반적으로 미생물 발효차로 분류되어 온 떡차의 함유성분 분석을 통해 그 특징을 검토해온 일련의 선행연구 결과들로부터 떡차가 미생물발효차보다는 오히려 우롱차나 홍차와 같은 효소발효차의 특성에 더 가까운 경향을 보임을 제시해왔다. 이에 본연구에서는 보다 다양한 시료들을 분석함으로써 떡차의 일반적인 특성을 제시하기 위한 추가 연구로써 제조원이 다른 세 회사 떡차를 저장시기별로 확보하여 다양한 분석을 행하였다. 그 결과 총 catechin, 총 theaflavin류, caffeine, gallic acid, 총 페놀성 화합물 및 tocopherol류의 함량, 그리고 색도와 DPPH radical-scavenging 활성 변화에 있어 caffeine과 총 페놀성 화합물의 함량은 특정한 변화 경향을 보이지 않았으며, 그 외의 다른 인자들의 경우 제품 또는 저장기간의 경과에 따른 변화경향이 일부 관찰되기는 하였으나, 이 결과들로부터 떡차의 제조과정 및 저장기간 동안에 미생물의 작용이 관여하지 않았거나 그 정도가 매우 미약했을 가능성이 시사되었다. 이에 본 연구에 있어서도 떡차를 미생물발효차로 분류할 수 있는 분명한 근거는 확보되지 못한 것으로 판단된다. Ddeok cha, a Korean traditional tea, has been known as a microbial-fermented tea but it was recently questioned whether ddeok cha is really microbial-fermented tea. Therefore, in the present study, the characteristic constituents and antioxidative activity of ddeok cha from different makers were examined as a function of time. The contents of caffeine and total phenolics did not change significantly. On the other hand, the contents of total catechins, theaflavins, gallic acid, tocopherols, color values and 1,1-diphenyl-2-picrylhydrazyl radical-scavenging activities showed partial changes. Nevertheless, the changes were not sufficient to confirm that ddeok cha is a microbial fermented tea.
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DNA 염기서열 분석에 의한 떡차의 미생물 다양성 분석
백근식(Keun-Sik Baik),성치남(Chi-Nam Seong),황영민(Yeong-Min Hwang),김기안(Gee-An Kim),이나라(Na-Ra Lee),김두운(Duwoon Kim),조정용(Jeong-Yong Cho),김선재(Seon-Jae Kim),박근형(Keun-Hyung Park),문제학(Jae-Hak Moon) 한국차학회 2012 한국차학회지 Vol.18 No.3
To determine the microbiological characteristics of ddeok cha, which is known as a Korean traditional microbial-fermented tea, bacterial and fungal communities of ddeok cha were analyzed by using a pyrosequencing method. Total genomic DNAs were extracted from ddeok cha directly. Ribosomal RNA genes were amplified and sequenced using specific primers for bacteria and fungi. A total of 12,851 reads (bacteria, 8,995; fungi, 3,586) were compared with known sequences in the database. Bacteria were assigned to five phyla, 25 families, 44 genera, and 104 species, whereas fungi were to five phyla, 41 families, 51 genera, and 69 species. Almost all of the bacteria (98.63%) were Gram-negative and members of the phylum Proteobacteria, of which the predominant genus was Pantoea (89.02%) followed by Erwinia (6.13%). Almost all of the fungi (98.86%) were acomycetes such as Dothideomycetes (60.97%) and Eurotiomycetes (31.55%). In this study, we found that microflora of ddeok cha could be distinguished from the predominant microflora (Aspergillus, Penicillium and yeast, Candida) of Pu-erh tea.
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