대두 리폭시게나제 효소와 아라키돈산의 반응중 자기불활성화의 요인에 관련된 중간체 생성물

김미리,석대은 ( Mee Ree Kim,Dai Eun Sok ) 생화학분자생물학회 1990 BMB Reports Vol.23 No.4

Gradual decrease of soybean lipoxygenase activity was observed during the prior incubation with arachidonic acid, while preincubation with linoleic acid or 11,14,17-eicosatrienoic acid had no effect on lipoxygenase activity. Among the lipoxygenation products of arachidonic acid, only 15(S)-hydroperoxy eicosatetraenoic acid (15(S)-HPETE) inhibited lipoxygenase in a time-dependent manner. Either further oxygenation products of 15(S)-HPETE or non-enzymatic decomposition products of 15(S)-HPETE had no significant inhibitory effect. The observations that the inhibitory effect of 15(S)-HPETE was transient, and not affected by hydroxy radical scavangers support the assumption that the unstable lipid intermediates produced from further conversion of 15(S)-HPETE may be responsible for the irreversible inhibition of lipoxygenase. In support of the above assumption, 13(S)-hydroperoxy-6, 9, 11-octadecatrienoic acid, which can be further lipoxygenated was also found to inactivate lipoxygenase effectively. However, 13(S)-hydroperoxy-9,11-octadecadienoic acid or 13(S)-hydroperoxy-9,11,15-octadecatrienoic acid was not effective.

무우 Myrosinase의 정제 및 특성

김미리,이혜수,Kim, Mee-Ree,Rhee, Hei-Soo 한국식품과학회 1989 한국식품과학회지 Vol.21 No.1

무우의 myrosinase의 특성 규명을 위해 수행한 효소 정제는, 생 무우의 조효소액을 친화성 컬럼 (충진물 : Con A-Sepharose)에 흡착 시킨 후 ${\alpha}-methyl-D-mannoside$로 용출하였을 때 53%의 회수율과 16배의 정제도(S.P.A.=27,900 units/mg)를 나타내었다. 다음 단계로 gel permeation HPLC에 의해 정제한 결과, 약 50%의 최종 회수율과 22배의 정제도(S.P.A.=39,000 units/mg)를 나타내었으며, 전기 영동상 순도가 입증되었다. Gel permeation HPLC에 의해 측정한 분자량은 약 124,000 이었으며, sinigrin을 기질로 하여 측정한 Km, Vmax값은 각각 0.12mM, $40\;{\mu}moles/mg{\cdot}min$이었다. 작용 최적 pH는 6.5, 최적 온도는 $37^{\circ}C$ 이었고 중성용액(pH 6-7)에서는 상온에서 비교적 안정하였으나 산성용액 (pH 4 이하)에서는 불안정하여 효소활성도는 급격히 감소하였다. 효소의 활성화제인 아스코르브산에 의한 최대 활성화 농도는 0.6mM로 약 100배의 효소 활성도 증가효과를 나타내었으며 2mM이상에서는 효소 활성도가 저하되었다. 무우중 myrosinase의 분포는 껍질 부위에 평균 1,333 units/g, 속 부위에 평균 140 units/g으로 껍질 부위가 속 부위에 비해 10배 정도 많은 효소를 함유하고 있었다. The purification of myrosinase from radish roots was performed using Concannavalin A-Sepharose affinity chromatography and gel permeation HPLC, which gave a 22-fold-purification(S.P.A.=39,000 units/mg) with 50% recovery, SDS-polyacrylamide gel electrophoresis showed a single major band, suggestive of a relatively pure myrosinase, and the M.W. of the enzyme determined on gel permeation HPLC was ca. 124K. The enzyme showed on optimum pH of 6.5 and was stable at pH 6 to 7 at room temperature, but unstable below pH 4. The enzyme possessed an optimum temperature of $37^{\circ}C$, and gave a Vmax value of $40\;{\mu}moles/mg{\cdot}min$ and a Km value of 0.12mM for sinigrin. The purified myrosinase was activated maximally by 0.6mM of ascorbic acid, but somewhat inhibited by more than 2 mM ascorbic acid. The activities of myrosinase present in the peelings and the peeled radish amounted to approximately 1,333 units/g and 140 units/g weight, respectively and the peelings contained much more myrosinase activity than the peeled radish.

국제학술회의 발표논문 초록 : 마늘장아찌 저장중 매운맛 변화

김미리(Mee Ree Kim),윤준화(Jun Hwa Yun),모은경(Eun Kyung Mo) 충남대학교 생활과학연구소 1992 忠南生活科學硏究誌 Vol.5 No.-

Inhibition of Lipoxygenase Activity by the Extract of Various Processed Garlic - Inhibitory Effect of Garlic Extracts on Soybean Lipoxygenase Activity -

김미리(Mee-Ree Kim),모은경(Eun-Kyung Mo),김성희(Seong-Hee Kim),석대은(Dai-Eun Sok) 한국식품영양과학회 1993 한국식품영양과학회지 Vol.22 No.3

동물체내에서 천식, 염증, 혈소판 응고 등에 관련된 매개체를 생성시키는 효소인 lipoxygenase 작용기전과 유사한 대두 lipoxygenase (Type Ⅳ)를 사용하여 생마늘의 수용액, 에탄올, 클로로포름 추출 분획에 의한 lipoxygenase 저해 정도를 측정하였다. 효소를 클로로포름 추출 분획과 10분 preincubation시킨 후의 효소 저해 양상은 비가역적 저해(I_(50)값, 55㎎/ml)이었으며, 수용액 추출 분획의 경우는 주로 가역적 저해 양상(I_(50)값, 65㎎/ml)을 나타내었다. 한편, diallyldisulfide와 dimethyldisulfide의 I_(50)값은 각각 1.3mM, 18mM 이었으며 이들은 가역적, 비가역적 저해 현상을 모두 나타내었다. 합성품 alliin은 비교적 높은 농도(10mM 농도에서 22% 저해)에서 저해하였으며, alliin의 분해산물은 비가역적 저해 양상을 나타낸 반면에, S-ethylcysteine sulfoxide는 효소를 거의 저해하지 않았다. 따라서 다진 마늘 속에는 가역적 저해제가 주로 함유되어 있고, 소량(25~30%)의 비가역적 저해제가 함유되어 있는 것으로 사료되었다. The bioactivity of garlic extract was evaluated, based on the inhibition of soybean lipoxygenase. While the inhibition of lipoxygenase by the chloroform extract(I_(50) value after 10min preincubation, 55㎎/ml) of garlic homogenate shows the property as irreversible inhibitors, the aqueous extract(I_(50) value, 65㎎/ml) appeared to contain mainly reversible inhibitors. In the related study, diallyldislufide and dimethyldisulfide inhibited the enzyme with I_(50) value of 1.3mM and 18mM, respectively. These disulfides demonstrated both irreversible and reversible patterns of inhibition. In addition, synthetic alliin(allylcysteine sulfoxide) was found to inhibit the enzyme at high concentration (approximately 22% at 10mM), and its decomposition products showed the irreversible property in the inhibition, in contrast to S-ethyl cysteine sulfoxide which expressed no significant inhibition. Thus, it is suggested that the garlic macerate contains both irreversible and reversible sulfur inhibitors.

연구논문 : 무우 myrosinase 정제 및 깍두기 숙성중 myrosinase 활성도 변화

김미리(Mee Ree Kim),이경선(Kyoung Seon Lee) 충남대학교 생활과학연구소 1991 忠南生活科學硏究誌 Vol.4 No.-

연구논문 : 오디박 분말 첨가 초콜릿의 품질 특성 및 항산화성

김미리 ( Mee Ree Kim ),황미현 ( Mee Hyun Hwang ),전혜련 ( Hye Lyun Jeon ),김형돈 ( Hyung Don Kim ),이상원 ( Sang Won Lee ) 한국식품조리과학회(구 한국조리과학회) 2012 한국식품조리과학회지 Vol.28 No.4

Mulberry pomace, a by-product obtained from mulberry juice, has not been utilized as a food material for food processing. In this study, the quality characteristics and antioxidant activities of chocolate to which mulberry pomace has been added were evaluated. Freeze-dried mulberry pomace was added to white chocolate at the level of 0, 0.5, 1.5 or 2.5%, and then the white chocolate ganache was put between two layers of dark chocolate. The moisture content and sweetness were not significantly different among treatments, but reducing sugar content was increased, according to the amount of mulberry pomace powder. The Hunter color L(lightness) and b(yellowness) values decreased, according to the mulberry pomace powder amount, whereas the a(redness) increased. The hardness increased according to the mulberry pomace powder amount. Total phenol and flavonoid contents increased, according to the mulberry pomace powder amount. Antioxidant activities(DPPH and hydroxyl radical scavenging activities) also increased, according to the mulberry pomace powder amount. The result of the sensory intensity test revealed that the scores of color, mulberry taste, hardness and chewiness were the highest in the 2.5% mulberry pomace powder added chocolate. Sensory preference test results showed that chocolate added with 1.5% mulberry pomace powder had the highest scores in color, flavor, taste, texture and overall preference. It is suggested that chocolate to which mulberry pomace powder has been added may be a functional chocolate, with high antioxidant activity.

RP-HPLC법에 의한 무우의 4-methylthio-3-butenyl isothiocyanate의 정량

김미리(Mee Ree Kim),이혜수(Hei Soo Rhee) 한국식품과학회 1986 한국식품과학회지 Vol.18 No.6

양념의 종류에 따른 깍두기의 발효 특성

김미리(Mee Ree Kim),유정선(Jung Sun Yu),유은희(Eun Hee Yu),여정화(Jung Hwa Yeo),김진희(Jin Hee Kim),고경주(Kyung Ju Ko) 충남대학교 생활과학연구소 2000 忠南生活科學硏究誌 Vol.13 No.-

Correlation between Pungency and Allicin Content of Pickled Garlic during Aging

김미리(Mee-Ree Kim),윤준화(Jun-Hwa Yun),석대은(Dai-Eun Sok) 한국식품영양과학회 1994 한국식품영양과학회지 Vol.23 No.5

마늘장아찌 숙성 중 매운맛과 allicin량과의 상관관계를 살펴보았다. 마늘장아찌의 매운맛과 10명의 관능검사 요원이 7점 만점의 scoring test에 의해 장아찌를 담근 직 후 부터 60일 까지 숙성시키는 동안 10일 간격의 시료에 대해 관능검사를 실시하였다. 관능검사 결과, 숙성 중 마늘장아찌의 매운맛은 서서히 감소하여 40일째에 3.07점이었다. 마늘 homogenate의 주 매운성분인 allicin량은 HPLC에 의해 분석하였으며, 마늘 장아찌가 숙성되는 동안 allicin량이 감소하여, 숙성 40일에는 생마늘에 비해 5.9%로 감소되었다. 관능검사 결과의 매운맛 점수와 allicin량과는 양의 상관관계를 나타내었다 (r=0.9648) Relationship between pungency and allicin content of pickled garlic during aging was examined. Degree of pungency of pickled garlic during aging at 20℃ was determined by the sensory evaluation. A panel of 10 members evaluated seven samples of pickled garlic which were aged for 0, 10, 20, 30, 40, 50 or 60 days by using scoring test (seven point scale). The sensory evaluation results showed that pungency of pickled garlic decreased gradually during aging, and scored at 3.07 on the 40th day of aging. Content of allicin, which was a major pungent component of garlic homogenate, was quantitatively analyzed by HPLC. The level of allicin in homogenate of pickled garlic was found to decrease gradually, and to 5.9% on the 40th day of aging compared with that of fresh garlic. Relationship between the pungency score results and the content of allicin demonstrated a highly positive correlation (r=0.9648).

한약재 및 채소류 물추출물 첨가에 의한 깍두기 숙성 적기의 연장 효과

김미리(Mee Ree Kim),모은경(Eun-Kyung Mo),김진희(Jin-Hee Kim),이근종(Kun-Jong Lee),성창근(Chang Keun Sung) 한국식품영양과학회 1999 한국식품영양과학회지 Vol.28 No.2

상온에서 깍두기의 숙성 적기를 연장시킬 수 있는 천연물을 알아보기 위해 한약재 68종과 채소류 37종 총 105가지의 식물성 천연물의 10% 열수추출물을 깍두기 제조시에 첨가(깍두기 무게의 20%)하여 20℃에서 저장하면서 숙성 적기에 도달하기까지 경시적으로 숙성도(산도, pH, 숙성적기에 도달하는 기간, 경도 및 관능검사)를 측정하였다. 숙성 적기의 산도를 0.6%(lactic acid)로 보았을 때, 대조군의 숙성 적기인 60시간에 대조군의 산도인 0.6%보다 50% 이하로 낮은 산도를 나타낸 천연물로는 한약재 42종, 채소류 6종으로 총 48종이었다. 이들을 첨가한 깍두기의 숙성 적기는 대조군의 숙성적기인 60시간보다 2배 이상 연장된 120시간 이상을 나타내었다. 또한 상기 48종 중에서 숙성 60시간의 깍두기 무의 경도가 대조군보다 30% 이상 높게 나타난 천연물로는 금은화, 모과, 목향, 방풍, 백모근, 산약, 죽엽, 차전자, 택사, 계피, 정향, 초피의 12종이었다. 이들 12종을 각각 첨가한 깍두기의 유산균수는 대조군에 비해 적게 나타나지는 않았다. 그러나, 택사, 계피, 정향 및 초피의 4종은 관능적 특성이 좋지 않았으므로 이들을 제외한 8종의 천연물은 깍두기의 숙성적기를 연장시킬 수 있는 물질로 사료되었다. To investigate the effect of natural plants on the prolongation of optimal fermentation time of kakdugi, various kakdugies, added with hot water extract from 105 kinds of natural plants(68 medicinal plants and 37 vegetables), were fermented at 20℃ until optimal fermentation time. In case of control without addition, the time required to reach the optimum acidity(0.6% lactic acid) was 60 hr. Among 105 kinds tested, 48 plant(42 medicinal plants and 6vegetables) extracts decreased the acidity after 60 hr fermentation to less than 50% of control. In addition, these extracts extended the optimal fermentation time(>120 hr) by more than 2-folds. Moreover, among the above 48 kinds, 12 sorts of extracts raised the hardness of kakdugi, by more than 30%, compared to control. And the number of lactic acid bacteria in kakdugi added with the above 12 kinds was not smaller than that of control. In sensory test, 8 kinds of medicinal plants(including Phyllostachys edulis) were found to be acceptable. Based on these results, it is suggested that kakdugi added with 8 kinds of medicinal plants was adequate in the prolongation of optimal fermentation time of kakdugi.