채소류와 과칠류 중의 질산염 및 아질산염의 함량

신정혜,강민정,양승미,김형식,성낙주,Shin, Jung-Hye,Kang, Min-Jung,Yang, Seung-Mi,Kim, Hyung-Sik,Sung, Nak-Ju 한국식품위생안전성학회 2002 한국식품위생안전성학회지 Vol.17 No.2

질산염 및 아질산염의 주요 급원인 각종 채소류 및 과실류에서 이들의 분포를 조사하고자 엽채류 23종, 과채류 4종, 근채류 $\boxUl$종, 향신채소류 7종 및 과실류 15종의 질산염, 아질산염을 Ion-Chromatography(IC)를 이용하여 분석하였다. 엽채류에서 아질산염은 총 10종에서 검출 되었으며,재래종 상치가 평균 0.6 mg/kg으로 가장 낮은 함량이었고 개량종 상치가 평균 349 mg/kg으로 가장 높은 함량이었다. 질산염은 취나물이 평균 578.3 mg/kg으로 그 함량이 가장 높았으며, 다음이 겨자잎(415.7mg/kg), 청경채(348.6 mg/kg)의 순이었다. 과채류 중 아질산염은 본 실험의 조건에서는 검출되지 않았으며 질산염은 애호박이 평균 86.2 mg/kg으로 가장 높은 함량이었으며 오이가 0.6~24.7 mg/kg(평균 5.5 mg/kg)으로 가장 낮았으나 모든 시료가 개체에 따라 함량의 차이가 컸다. 근채류에서도 아질산염은 검출되지 않았고 질산염은 무가 0.2~ 580.0 mg/kg으로 월등히 높은 함량이었고 향신채소류는 질산염의 함량이 대체로 낮은 반면 마늘을 제외한 전 시료에서 아질산염이 불검출에서 29.8 mg/kg까지 검출되었다. 파의 경우 아질산염은 잔파가 더 높은 함량이었으나 질산염은 대파가 평균 4.3 mg/kg으로 잔파에 비해 약 6배 더 높은 함량이었고, 고추에서도 아질산염은 적고추가 더 높은 함량이었으나 질산염은 청고추가 약 7배나 더 높았다. 과실류의 질산염은 사과가 평균 0.5 mg/kg으로 가장 낮은 함량이었고 자두가 1.6~206.2 mg/kg, 평균 76.6 mg/kg으로 다른 시료에 비하여 월등히 높은 함량이었다. A total of 53 vegetables and fruits, consisting of 23 leaf vegetables, 4 fruits vegetables, 4 edible roots,7 spice vegetables and 15 fruits were analyzed for contents of nitrate and nitrite by ion chromatography. Nitrite was detected 10 of 23 kinds of leaf vegetables, which was dominant in lettuce by average 349.9 mg/kg. Nitrate contents of leaf vegetables were average 578.3 mg/kg, 415.7 mg/kg, 348.6 mg/kg in wild plant, mustard leaf and chinese vegetable, respectively. Nitrite was not detected in fruits vegetables and rootcrops but the nitrate contents were abundant and the highest in squash(average, 86.2 mg/kg) and radish(average, 297.5 mg/kg), respectively. In spice vegetables, mate contents were from 0 to 29.8 mg/kg, but not detected in garlic. In welsh onion, its nitrite were higher in small type than large type, while nitrate contents were higher 3 times in the latter. Nitrate contents of fruits were lower in apple(average, 0.5 mg/kg) and higher in plum(average, 76.6 mg/kg) than other samples.

수영부하 피로에 대한 마늘추출물 및 비타민 B군 강화 급이의 회복 효과

Kang Min Jung(강민정),Shin Jung Hye(신정혜),Sung Nak Ju(성낙주) 한국생명과학회 2011 생명과학회지 Vol.21 No.6

마늘추출물 및 비타민 B군 강화 식이를 4주간 급이한 후 흰쥐에 수영부하 실험으로 스트레스를 가하였을 때, 피로회복 인자와 관련된 흰쥐의 체내 지질성분 및 간 기능에 미치는 영향을 분석하였다. 혈당은 대조군(193.41±3.85 ㎎/㎗)보다 실험식이군이 152.85±6.57~169.93±8.75 ㎎/㎗로 유의적으로 낮았다. 혈청 중 총 지질, 총 콜레스테롤 및 LDL-콜레스테롤은 대조군에 비해 낮은 경향이었으며 마늘추출물과 비타민 B군 강화 시료를 각각 첨가한 SG군과 SV군 보다는 이들을 혼합 급이한 SGV군에서 유의적으로 더 낮았다. 혈청 중의 TBARS 함량은 정상군에 비해 대조군에서 17.25%나 증가하였으며 마늘추출물 및 비타민 B군 강화 급이로 낮아지는 경향이었다. 간조직의 지질 성분 중 총지질은 정상군에 비해 SGV군이 10% 더 낮은 함량이었고, 중성지질은 대조군에 비해 SGV군에서 46% 더 낮게 정량 되었다. 수영부하 스트레스에 의한 간조직 중의 글리코겐 함량은 대조군이 정상군보다 유의적으로 낮았으며 SG, SV 및 SGV 군은 정상군과 유의차가 없었다. 이상의 결과를 종합하여 볼 때 마늘추출물과 비타민 B군 강화급이는 혈중 혈당, 총콜레스테롤 및 LDL-콜레스테롤을 유의적으로 감소시켰으며 또한 수영부하 스트레스로 혈중 및 간장에 다량 생성될 수 있는 지질과산화물 함량도 유의적으로 감소시키므로 피로회복 및 스트레스 개선에 효과가 있을 것으로 판단된다. The purpose of this study was to investigate the effects of a diet supplemented with garlic extract and vitamin B complex on fatigue recovery from swimming load test in rats. Sprague-Dawley rats were divided into a non-swimming control group (Normal) and swimming load test groups. Swimming load test groups were re-divided into swimming control group (Control), 1% of 60 brix garlic extract fed group (SG), vitamin B complex twice mixture fed group (SV) and 1% of 60 brix garlic extract and vitamin B group twice mixture fed group (SGV). Concentration of plasma lipids and glucose were determined in the rats post-swimming. Concentration of plasma glucose, total lipid, total cholesterol and triglyceride were significantly increased in the control group compared to the non-swimming control group (p<0.05), and these levels were shown to be significantly lower in the SG, SV and SGV groups than in the control group. The SGV group showed the lowest level, however, there was no significant difference between the SG and SV groups. There was no significant differencde in HDL-cholesterol concentrations between the normal group and control group, but its concentration was the highest in the SG (45.95±5.52 ㎎/㎗) group. LDL-cholesterol concentration was the highest in the control group, but it was decreased significantly in the SGV group. In conclusion, this study demonstrates that a diet supplemented with 1% 60 brix garlic extract and vitamin B group twice mixture has beneficial effects on fatigue recovery in swimming load tests.

굴비의 가공,저장 중 Malonaldehyde 함량 및 지방산 조성 변화

신정혜 ( Jung Hye Shin ),권오천 ( O Chen Kwon ),강민정 ( Min Jung Kang ),최선영 ( Sun Young Choi ),이수정 ( Soo Jung Lee ),성낙주 ( Nak Ju Sung ) 한국식품영양학회 2006 韓國食品營養學會誌 Vol.19 No.4

연구논문 : 남해군 특용작물 열수 추출분말이 콜테스테롤 급이 흰쥐의 혈청 및 장기 중 지질성분에 미치는 영향

신정혜 ( Jung Hye Shin ),강민정 ( Min Jung Kang ),양승미 ( Seung Mi Yang ),이수정 ( Soo Jung Lee ),성낙주 ( Nak Ju Sung ) 한국식품조리과학회(구.한국조리과학회) 2011 한국식품조리과학회지 Vol.27 No.5

This study was performed to investigate the effect of water extracts from Namhae special crops (NSC) on improved serum lipid composition using rats fed a 1% cholesterol diet for 4 weeks. Male Wister rats (200-210 g) were divided into six groups: Normal cholesterol diet group (Normal), 1% cholesterol diet group (Control), 1% cholesterol and NSC water extract powder supplemented groups, including, turmeric (Tu-EP), cactus (Ba-EP), aloe vera (Al-EP) and asparagus (As-EP). No significant differences were observed for food intake or body weight gain between the control and experimental groups. However, food efficiency ratio (FER) was the lowest in the As-EP group. The serum levels of total cholesterol and triglycerides in the NSC water powder extract supplement groups were lower than those in the control group. The serum high density lipoprotein (HDL)-cholesterol content in the Tu-EP group was higher than that in the other experimental groups. Very low density lipoprotein (VLDL)-cholesterol content in the As-EP group was similar to that in normal group. Furthermore, the VLDL content in the Al-EP group was lower than that in the normal group. Serum antioxidant activity by TBARS level and DPPH radical scavenging were significantly higher in the Ba-EP group than that in the control group. Hepatic total cholesterol and lipid content in the Al-EP group decreased significantly compared to that in the control group. These results suggest that the NSC water extract may reduce serum cholesterol and prevent oxidative stress by stimulating antioxidative systems in rats fed a 1% cholesterol diet.

투석막으로 분리한 가공마늘 갈변물질의 생리활성

신정혜(Jung-Hye Shin),강민정(Min-Jung Kang),김라정(Ra-Jeong Kim),류지현(Ji-Hyun Ryu),김미주(Mi-Ju Kim),이수정(Soo-Jung Lee),성낙주(Nak-Ju Sung) 한국식품영양과학회 2011 한국식품영양과학회지 Vol.40 No.3

마늘 및 숙성을 통한 가공마늘 갈변물질의 생리활성을 규명하고자 생마늘, 중간숙성 마늘인 홍마늘 및 흑마늘의 수용성 갈변물질을 투석막을 이용하여 투석내액 및 외액으로 분리한 다음 동결 건조하여 항산화활성을 중심으로 생리활성을 비교분석하였다. 생마늘 및 홍마늘 투석액의 pH는 내액에서 더 높았으나 흑마늘은 이와 상반되게 투석외액의 pH가 더 높았고, 갈변물질은 생마늘, 홍마늘 및 흑마늘 모두 투석외액에서 더 높은 함량이었다. 총 페놀 화합물의 함량은 투석내액의 경우 홍마늘에서 가장 낮았고 흑마늘에서 가장 높았으나, 투석외액에서는 홍마늘에서 가장 높은 함량이었다. 플라보노이드 화합물의 함량은 흑마늘 투석내액에서 가장 높았으며, total pyruvate의 함량은 생마늘과 홍마늘의 경우 투석외액에서 더 높았으나 흑마늘은 이와 상반된 결과였다. Total thiosulfinate의 함량은 흑마늘에서 가장 높았고, 다음으로 홍마늘, 생마늘의 순서였다. DPPH 라디칼 소거활성은 생마늘과 흑마늘의 경우 투석내액이, 홍마늘은 외액에서 더 활성이 높았고, tyrosinase 저해활성은 홍마늘 투석액이 생마늘 및 흑마늘에 비해 더 활성이 높았다. α-Glucosidase 저해활성은 투석내액이 외액보다 높았으며, 저농도에서 홍마늘은 생마늘보다 활성이 더 높았다. 이상의 결과를 종합하여 볼 때 생마늘과 홍마늘의 항산화 활성은 투석외액에서 더 높으며, tyrosinase 및 α-glucosidase 저해활성은 투석내액에서 더 높았고, 이들에 비해 갈변 반응이 더 많이 진행된 흑마늘의 경우 투석내액의 생리활성이 더 높아 마늘의 갈변 정도에 따라 생리활성에 기여하는 갈변물질의 분자 크기가 상이함을 확인할 수 있었다. This study was conducted to compare biological activity of browning compounds from fresh, red and black garlic. Water soluble browning compounds were separated from fresh, red and black garlic by dialysis membrane. Antioxidation and other biological activities of freeze dried inner and outer parts from garlics were compared. pH of fresh and red garlic dialysis solutions were higher in inner part of membrane, but black garlic dialysis solution showed reverse tendency. Browning intensities of all tested samples were higher in outer part of dialysis solutions. In inner part dialysis solutions, contents of total phenol compounds were the lowest in red garlic while their contents were the highest in black garlic and thereafter, were the highest in inner part of dialysis solution made from red garlic. Flavonoids content was the highest in inner part of red garlic dialysis solution. Total pyruvate content was higher in outer part of fresh and red garlic dialysis solution which showed the opposite results in black garlic. Total thiosulfate content was the highest in black garlic, red garlic and fresh garlic in order. Antioxidant activities have some similarities among garlic products. DPPH radical scavenging activity was higher in inner part of fresh and black garlic and outer part of red garlic. Tyrosinase inhibition activity was higher in browning compounds of red garlic than fresh and black garlic. α-glucosidase inhibition activity of tested samples were higher in inner part of dialysis solution than outer part, and showed higher activity in red garlic than fresh garlic at low sample concentrations.

건조 마늘, 홍삼 및 이들 혼합물의 생리활성

신정혜(Jung-Hye Shin),강민정(Kang-Min Jung),이수정(Soo-Jung Lee),양승미(Seung-Mi Yang),류지현(Gi-Hyun Rue),성낙주(Nak-Ju Sung) 한국식품영양과학회 2009 한국식품영양과학회지 Vol.38 No.12

열풍건조 마늘 및 홍삼 추출물과 혼합물의 생리활성을 평가하고자 마늘 열수추출물에 홍삼 열수추출물을 5~15%(v/v) 첨가한 혼합물을 제조하여 500~10,000 ㎍/mL 농도에서 항산화활성, tyrosinase 및 glucosidase 저해활성, 위암 및 대장암 세포에 대한 생육저해 활성을 실험하였다. 열풍건조 마늘과 홍삼 추출물의 전자공여능은 1,000 ㎍/mL 이하의 농도에서는 15% 미만으로 낮았으나, 이들의 혼합물의 경우 38% 이상의 높은 활성을 나타내었다. 2,500 μg/mL 이상의 농도에서 아질산염 소거능은 열풍건조 마늘 추출물에서 가장 높고 다음으로 홍삼 추출물 15% 첨가군, 10% 첨가군의 순이었다. Tyrosinase 저해활성은 10,000 ㎍/mL 농도에서 열풍건조 마늘은 29.56%, 홍삼 추출물은 34.59%이던 것이 이들의 혼합물에서는 그 활성이 급격히 저하하여 15% 미만이었다. α-Glucosidase 저해활성은 열풍건조 마늘 추출물에서 더 높아 10,000 ㎍/mL 농도에서 22.22%였고, 동일농도에서 홍삼 추출물의 경우 13.84%, 이들의 15% 혼합물에서 활성은 25.27%로 유의적으로 증가하였다. AGS 세포 성장억제능은 시료의 첨가농도가 증가함에 따라 유의적으로 증가하였으며 열풍건조 마늘이나 홍삼 단독 추출액에 비하여 이들의 혼합 시료에서 더 활성이 높았다. HT-29 세포의 성장도 시료의 첨가 농도에 의존적으로 억제되었는데, 1,000 ㎍/mL 농도에서 열풍건조 마늘과 홍삼 추출물의 암세포 성장억제능은 50% 이상이었으나 이들의 혼합물의 경우 활성이 저하하여 28.25~39.62%에 불과하였다. Water extracts were extracted on water bath for 3 hrs at 90℃ after 5 times water was added to hot-air dried garlic (DG) and red ginseng (RG), respectively. Its extracts were dried on rotary evaporator, and then the mixture samples were prepared from RG extracts added to DG extracts at 5, 10, and 15%. To test biological activities such as DPPH, nitrite scavenging, tyrosinase, α-glucosidase, human gastric (AGS), and human colon cancer cell (HT-29) growth, dryness of DG, RG, and mixture samples were diluted 500~10,000 ㎍/mL adding deionized water, respectively. DPPH scavenging activities of mixture sample were slightly higher than DG and RG sample alone. Nitrite scavenging activity was the highest in DG, and the other samples were below 45%. Inhibition activity of tyrosinase was below 35.0% in tested all samples. Inhibition activity of α-glucosidase was lower in DG or RG alone, while its activity of mixture sample was increased in proportion to concentration of RG extracts. Inhibition of AGS cell growth was more effective in mixture samples than DG and RG alone, while inhibition of HT-29 cell growth was more effective in DG or RG alone than mixture samples.

연구논문 : 남해산 유자 과피 열수추출물의 생리활성

신정혜 ( Jung Hye Shin ),양승미 ( Seung Mi Yang ),강민정 ( Min Jung Kang ),이수정 ( Soo Jung Lee ),김성현 ( Sung Hyun Kim ),성낙주 ( Nak Ju Sung ) 한국식품조리과학회(구.한국조리과학회) 2010 한국식품조리과학회지 Vol.26 No.1

마늘을 첨가한 배추김치의 숙성 중 품질 및 발효특성

신정혜 ( Jung Hye Shin ),김라정 ( Ra Jeong Kim ),강민정 ( Min Jung Kang ),김경민 ( Gyung Min Kim ),성낙주 ( Nak Ju Sung ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2012 한국식품저장유통학회지 Vol.19 No.4

In this study, we investigated quality and fermentation characteristics in baechu kimchi containing 0(control), 5(GK5), 10(GK10), 15(GK15) and 20(GK20)% of shred garlic. Analysis was performed during fermentation at 4℃ for 42 days, every 7 days. The result showed significant changes in color value between control group and garlic added groups. Hunter`s color L value was increased during fermentation whereas a and b value were decreased. Hardness of kimchi was higher in 15% and 20% garlic added groups than other groups. The pH decreased significantly during fermentation, while titratable acidity was showed reverse tendency during fermentation period. The reducing sugar content was decreased in all groups during fermentation period, which higher in GK10 and GK15 group than the others. But its remaining ratio was 19.7~22.3% and not showed significant difference in experimental groups at 42 days fermentation. The number of lactic acid bacteria was dramatically increased up to 6.13~7.60 log CFU/g at 7~14 days fermentation. The garlic was inhibited significantly the growth of lactic acid bacteria, but this was not showed significant difference between garlic added groups and control group, after 28 days fermentation. As a results, we suggest that addition of garlic increase the quality characteristics and storage properties of Kimchi, and not hinder quality of kimchi at addition level of 20% than salted baechu.

국내 산지별 마늘의 향기성분 및 항균활성

신정혜 ( Jung Hye Shin ),김라정 ( Ra Jeong Kim ),이수정 ( Soo Jung Lee ),강민정 ( Min Jung Kang ),서종권 ( Jong Kwon Seo ),성낙주 ( Nak Ju Sung ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2011 한국식품저장유통학회지 Vol.18 No.2

Physico-chemical characteristics such as width, weight, color and aroma compounds of garlic from 9 different areas were analyzed. Also, antimicrobial activity was tested for their juices. Width of garlic bulb was larger in growing worm-season garlics (Jeju, Namhae, Hapcheon, Hampyeong and Muan) than those of cool-season garlics (Taean, Seosan, Uiseoung) and imported from China. But numbers of nuts were smaller in growing cool-season garlics than others. L color levels of garlics were 80.73~87.40 and a color level have not significantly difference in all samples. b color level was lower in growing Namhae (20.79±1.20) and Muan (20.91±1.62). 25~30 peaks obtained from aroma compounds analysis of various garlics. Among these compounds, 17 kinds of aroma compounds were identified by GC-MS. And, we showed that 15 kinds of compounds were sulfur containing aroma compounds. Diallyl disulfide was contained 34.90~60.54% in various garlic and the highest contents than other compounds in total compounds. It was detected the highest in China garlic but the lowest in growing Muan garlic. All of garlic samples showed antimicrobial activity against Strep. mutans, B. subtilis, E. coli, V. parahaemolyticus, Asp. flavus, and C. albicans. Especially antimicrobial activity was stronger against E. coli. and C. albicans. Antimicrobial activity was enhanced by sample addition volume and the highest in Namhae garlic sample.

전복과 천연 식물류 복합물의 항산화 및 알코올대사 효소 활성

신정혜 ( Jung Hye Shin ),이수정 ( Soo Jung Lee ),최덕주 ( Duk Ju Choi ),강민정 ( Min Jung Kang ),성낙주 ( Nak Ju Sung ) 한국식품조리과학회 2008 한국식품조리과학회지 Vol.24 No.2