http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
박건영,하정옥,유영법,이종호,박종철,Park, Kun-Yeong,Ha, Jung-Ok,Yu, Young-Beob,Lee, Jong-Ho,Park, Jong-Cheol 한국생약학회 1996 생약학회지 Vol.27 No.2
The extracts of aerial parts of Artemisia princeps var. orientalis, A. argyi, A. capillaris, A. rubripes and A. laciniata were investigated on the antimutagenic effect againt aflatoxin $B_1$ $(AFB_1)$. The methanolic extracts of 5 Artemisia species reduced the mutagenicity of $AFB_1$. And also 4,5-O-dicaffeoylquinic acid isolated from A. princeps var. orientalis revealed the antimutagenic activity.
박건영(Kun-Young Park),조은주(Eun-Ju Cho),이숙희(Sook-Hee Rhee) 한국식품영양과학회 1998 한국식품영양과학회지 Vol.27 No.4
배추김치의 항돌연변이 및 항암기능성 증진을 위하여 표준 배추김치에 부재료의 종류와 양을 달리하여 담근 13종류의 김치에 대해 Ames test와 SOS chromotest 및 인체 위암세포를 이용하여 in vitro 항암기능성을 비교 검토하였다. Ames test와 SOS chromotest에서 표준 배추김치에 비해 3배의 마늘(5.2%)을 첨가한 김치, 고춧가루와 마늘을 각각 2배씩(7%, 2.8%) 첨가한 김치와 유기배추김치가 더 높은 항돌연변이 효과를 보였다. 또한 위암세포를 이용한 in vitro 항암효과에 있어서도 고춧가루와 마늘을 고농도로 첨가하거나, 초피를 첨가한 김치 및 유기배추김치가 높은 AGS 인체 위암세포 생존 저해 효과를 나타내어, 유기배추에 고춧가루와 마늘을 고농도로 첨가하고 초피를 첨가함으로써 배추김치의 기능성을 증진시킬 수 있을 것으로 기대된다. To enhance the antimutagenic and anticancer activities of chinese cabbage kimchi, 13 kinds of kimchi, which were different kinds and levels of sub-ingredient added kimchi, were prepared and fermented at 15℃ for 1 day and then at 5℃ up to pH 4.3. The antimutagenic effects of the methanol extracts of the kimchi were studied by using Ames mutagenicity test in Salmonella typhimurium TA100 and SOS chromotest in E. coli PQ37. Among the kimchi samples, high ratio of red pepper powder(7%) and garlic(2.8% or 5.2%) added kimchi, 1% chinese pepper powder added kimchi and organic cultivated chinese cabbage kimchi significantly reduced(p<0.05) the mutilgenicity induced by aflatoxin B₁(AFB₁) in Ames test and SOS response against N-methyl-N'-nitro-N-nitrosoguanidine (MNNG) in SOS chromotest, and also the kimchi inhibited more effectively(p<0.05) the survival and growth of AGS human gastric adenocarcinoma cells than the standarized kimchi on the SRB assay, MTT assay and growth inhibition test. These results suggest that the antimutagenic and anticancer activities of kimchi can be increased by the sub-ingredients such as organic cultivated chinese cabbage, red pepper powder, garlic and chinese pepper powder.
간장 저장중 암모니아와 pH가 Aflatoxin B₁의 파괴에 미치는 영향
박건영(Kun-Young Park),이은숙(Eun-Suk Lee) 한국식품영양과학회 1989 한국식품영양과학회지 Vol.18 No.1
간장저장중 암모니아와 pH가 Aflatoxin B₁(AFB₁)의 파괴에 미치는 영향을 검토하였다. 0.05~0.5%의 암모니아 용액에서 AFB₁은 30℃의 저장 하루만에 완전히 파괴되었으나 이때 이 용액들은 pH가 10-11정도로 증가 되었다. NH₃의 농도에 따라 간장의 pH는 증가 하였지만 간장내의 완충층 때문에 다소 완만하였다. 이때 양조간장은 재래간장에서 보다 그 pH증가 정도가 더 크게 일어 났다. 간장시료들과 대조군의 증류수와 20% NaCl용액의 pH를 10으로 증가 시켰을 때 AFB₁은 30℃에서 1일 반응 후 완전히 파괴되었다. pH 5, 7, 9, 10, 11의 완충용액에서 AFB₁의 파괴 효과는 pH 5와 7에서는 안정하였지만 pH 9 이상에서는 첨가한 AFB₁을 검출할 수 없었다. 여러농도의 NH₃(0.2-1.0%)를 함유한 pH 7의 완충용액에서 AFB₁은 NH₃ pH 9에서는 파괴(100%)되었다. pH 5의 간장을 30℃에서 5일간 반응시켰을 때 AFB₁은 상당히 안정하였지만 pH 7의 간장 시료에서는 60-70%의 AFB₁의 파괴가 일어났으며 이때 간장의 pH는 전혀 변화가 없었다. 그러나 AFB₁은 pH 7의 완충용액과 0.2% NH₃를 함유한 완충용액에서는 5일의 저장기간중 안정하였다. The mechanisms of aflatoxin B₁(AFB₁) degradation by ammonia and alkaline pH during the storage of Korean soy sauces were studied. In the 0.05%, 0.1% and 0.5% of ammonia solutions, almost all of AFB₁(96-100%) was degraded after 2 to 21 hrs of incubation at 30℃. Increased levels of ammonia in both home made soy sauce(HMSS) and commercial soy sauce(CSS) caused slow increases in pH. The pH change was higher in CSS than in HMSS. The degradations of AFB₁ were not observed in the samples of HMSS, CSS, distilled water and 20% of NaCl solution during the storage, however, when the pHs of the samples were adjusted to 10, the toxin was completely removed in all samples. AFB₁ was stable at pH 5 and 7 in both buffer solutions and buffer solutions+0.2% ammonia, however, AFB₁ was degraded completely at pHs more than 9. AFB₁ was not degraded even at high concentrations of ammonia(0.2-1.0%) when the pH was maintained at 7 in the buffer solution. It indicated that ammonia content in the system was not important but the higher pH was the reason to degrade AFB₁. When the pHs of HMSS, CSS, buffersolution and buffer solution + 0.2% ammonia were adjusted to 5 and then reacted with AFB₁ for 5 days, the toxin was stable in all samples. However, when the pHs of the samples were adjusted to 7, about 60-70 % of AFB₁ was degraded in HMSS and CSS after 5 days of incubation during which the pH was not changed, but AFB₁ in the buffer solution and buffer solution + 0.2 % ammonia was not degraded at all in the same conditions.