느릅나무 근피 추출물의 항산화 활성 및 DNA 손상억제효과

안정좌 ( Joung Jwa Ahn ),박재호 ( Jae Ho Park ) 한약응용학회 2010 한약응용학회지 Vol.10 No.2

Objective: The present study was designed to examine the antioxidant activities and the protective effect on DNA damage of the extracts of Ulmus devidiana var, japonica. Methods: The 1,1- diphenyl-2-picrylhydrazyl (DPPH) radical and hydroxyl scavenging assay and Fe2+ chelating assay were performed for antioxidative effect and φX-174 RF I DNA cleavage assay and intracellular DNA damage assay were used for inhibitory effect of intracellular DNA damage. Results: The EtOAC extracts at 200 ug/ml showed the highest acitivities of 1,1-diphenyl-2- picrylhydrazyl (DPPH) radical and hydroxyl scavenging and Fe2+ chelating, which were 90.82, 65.86, and 52.42%, respectively. The slightly lower activities were found in hot-water with a similar pattern. The significant protective effect of DNA damage against oxidative stress was found from both EtOAC extracts and hot-water extracts. 3,5-bis(t-butyl) phenol, 1,3-benzenediol, Benzeneacetic acid, Aspidinol and Benzoic acid were identified by GC/MS analysis. Conclusion: This study showed that the extracts of Ulmus devidiana var, japonica can be utilized as an effective antioxidants and protective effect of DNA damage against the oxidative stress.

찰옥미 조청을 첨가한 기능성 고추장의 이화학적 특성

안정좌 ( Joung Jwa Ahn ),김도완 ( Do Wan Kim ) 한약응용학회 2012 한약응용학회지 Vol.12 No.2

Objective:The present study was designed to examine the change of physicochemical properties of kochujang when waxy corn syrup was added at 0, 10 and 20%. Methods:Physicochemical properties including pH, titratable acidity, salinity, amino-nitrogen and reducing sugar content, viscosity and color values were measured and sensory evaluation was conducted. Result & Conclusion:The salinity was higher and amino-nitrogen and reducing sugar contents were lower in 20% waxy corn syrup-added group than in control. Viscosity increased slightly and L and b values decreased in experimental groups. Sensory evaluation showed that sweetness and viscosity increased whereas saltiness decreased with waxy corn syrup addition. The overall quality value was the highest in 20% waxy corn syrup-added group. The present study showed the possibility of functional kochujang manufacture with waxy corn syrup addition.

녹용 추출액을 첨가한 양갱의 품질 특성

안정좌 ( Joung Jwa Ahn ),김도완 ( Do Wan Kim ) 한약응용학회 2010 한약응용학회지 Vol.10 No.2

Objective: This study was conducted to investigate the rheological and sensory characteristics of yanggeng supplemented by deer antler extract. Methods: The yanggeng samples were prepared by supplementation with different concentrations of deer antler extract (0, 10, 20, and 30%), and Hunter``s color, texture profiles and sensory attributes were examined. Results: In color analysis, lightness of yanggeng samples tended to be decreased and the redness and yellowness values increased when concentrations of deer antler extract supplementation increased. In texture profiles, the cohesiveness and gumminess of samples supplemented by 20% deer antler extract were higher than those of other samples. In sensory evaluation, color scores of 10% deer antler-supplemented yanggeng were higher than those of 20% and 30%-supplemented samples. The overall acceptability of 20% deer antler-supplemented yanggeng showed the highest value among other samples. Conclusion: Based on the data obtained from the present study, it was concluded that the 20% of deer antler extract could be used to produce deer antler extract-supplemented yanggeng without adverse effects on rheological and sensory characteristics.

유당분해효소에 의한 Glycoside의 Aglycone으로 전환을 위한 최적 조건 확립

김남철,전병주,안정좌,곽해수,Kim, Nam-Chul,Jeon, Byung-Ju,Ahn, Joung-Jwa,Kwak, Hae-Soo Korean Society for Food Science of Animal Resource 2007 한국축산식품학회지 Vol.27 No.3

This study was designed to find the optimum conditions for converting isoflavone glycoside to aglycone by ${\beta}-galactosidase$. Three different forms of the enzyme were tested and the optimum enzyme concentration, incubation temperature, pH, and incubation time were determined. Before treatment with enzyme, isoflavone contained 89.4% glycoside including daidzin, glycitin and genistin, and only 10.6% aglycone including daidzein, glycitein and genistein. Among the enzymes tested, the highest rate of isoflavone hydrolysis to aglycone, 35%, was observed when 3 unit/g Fungal Lactase (Amano Enzyme) was used. Higher incubation temperatures resulted in a higher rate of hydrolysis along with a greater loss of isoflavone mass. Therefore, body temperature $(37^{\circ}C)$ may be adequate for isoflavone conversion, with 44.9% hydrolysis and less than 10% loss of mass. As expected, a higher amount of aglycone was produced at pH 7 compared with other pH values. During 5hr of incubation, the conversion of glycoside to aglycone increased dramatically from 0 to 1hr, and plateaued thereafter. In addition, commercial soy-based milk was hydrolyzed more effectively with ${\beta}-galactosidase$ when incubated for 5hr. Based on the above results, the optimum conditions for isoflavone hydrolysis by ${\beta}-galactosidase$ were for 3 hr at $37^{\circ}C$, pH 7 with 3 unit/g Fungal Lactase (Amano Lactase), yielding an average total amount of aglycone ranging from 40 to 47%.

천연 색소 연구동향 -천연염료를 중심으로-

김수정 ( Su Joung Kim ),박재호 ( Jae Ho Park ),안정좌 ( Joung Jwa Ahn ),민영실 ( Young Sil Min ),김도완 ( Do Wan Kim ) 한약응용학회 2011 한약응용학회지 Vol.11 No.1

The purpose of this study is to observe the concept and general characteristics of Natural Color and Natural Dyeing to find out their direction. All natural colors are collected in the nature to be used for eco friendly natural dyeing. Keeping step with modern naturalism, it would be necessary to understand and propagate the real meaning of traditional technology.

참외 껍질을 첨가한 김치의 품질 특성

남주현 ( Joo Hyun Nam ),안정좌 ( Joung Jwa Ahn ),서전규 ( Jun Kyu Suh ),김도완 ( Do Wan Kim ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2013 한국식품저장유통학회지 Vol.20 No.4

본 연구는 참외 껍질의 첨가가 배추 김치의 맛과 발효 숙성에 미치는 영향을 알아보기 위해 기치 제조에 절임배추 무게를 기준으로 참외 껍질 첨가량을 0. 10. 20. 30%(W/W)로 첨가량을 달리하여 김치를 제조한 후 15℃에서 28일간 발효시키면서 pH, 산도, 총균수, 젖산균수 등의 이화학 및 미생물학적 특성을 조사하고, 관능적 특성인 맛과 색도, 씸힘성, 전체적인 기호도 등을 평가하였다. 참외 김치의 pH 변화는 발효 초기 모든 실험구에서 pH 4.76~4.87로 비슷하였으나, 대조구에서는 7~21일사이에 급격히 pH가 떨어져 과숙 현상을 보였으나, 참외 껍질 첨가구에서는 14일까지 유지하다가 14~21일 사이에 pH 4.13~4.41에 도달하여 28일가지 유지되었다. 참외 김치의 산도 변화는 최기에는 참외 껍질첨가구에서 다소 높았으나, 발효가 진행되면서 오히려 대조구에 비해 낮은 산도 값이 나타났다. 참외 김치의 총균수를 측정한 결과, 발효 7일부터 참외 껍질 첨가구의 총균수가 대조구에 비해 낮게 관찰되면서 발효 마지막까지 유지되었다.참외 김치의 젖산균 수를 관찰한 결과도 총균수와 비슷한 양상을 보였는데, 이것은 참외 겁질의 항균 작용에 의해 김치의 발효 및 숙성이 지연되는 것으로 생각된다. 참외 김치의 관능검사 결과, 맛은 20% 참외 껍질 첨가구에서 대조구에 비해 유의적으로 높게 나타났으며, 전체적인 기호도에서는 참외껍질 20% 첨가구이 가장 높은 선호를 나타내었다. 이상의 결과에서 배추 김치에 참외 껍질을 20% 첨가한 처리구가 이화학 및 미생물학적인 실험 결과에서 발효를 지연시키고 적숙기를 연장시켜 주었으며, 관능 검사 결과의 전반적인 기호도에서도 높은 점수를 나타내었다. 다라서 배추 김치를 담글 때 참외 껍질을 첨가하는 것이 발효를 지연시켜 맛과 저장성을 향상시켜 줄 것으로 기대된다. This study was performed in Older to evaluate the quality properties of Kinmchi containing 0%, 10% 20%, and 30% of oriental melon peel parts. The Kimchi was fermented for 28 days at a temperature of 15 ℃ The pH, titratable acidity, total microbial counts, and lactic acid counts were measured, and the sensory characteristics including taste, color, chewiness, and overall accepl3bilily were evaluated During the 28 days of fementation, the pH dramatically decreased between the 7th and 21 st day of the fermentation period, and maintained thereafter in control (0%). However, the pH in peel-added groups slightly increased up to the 14th day find decreased up to the 21st day with 4.13 -4.41. The total microbial counts in control were significantly higher than those in the peel-added groups. This trend was maintained throughout the fermentation period. A similar trend was found in the lactic acid microbial counts throughout tile fermentation period During Ole sensory analysis, the values of taste were significantly higher in the 20% and 30% peel-added Kimchi. while the chewiness and overall acceptability were significantly higher in the 20% peel-added Kimchi than those in control. This study showed an improvement in the storage period of Kimchi products with 20% of oriental melon peel, as well as thc possibility of a commercial Kimchi manufacture.

열처리를 달리한 시유의 저장중 품질 변화

권순하(Soon Ha Kwon),안정좌(Joung Jwa Ahn),곽해수(Hae Soo Kwak) 한국낙농식품응용생물학회 1998 Journal of Dairy Science and Biotechnology (JMSB) Vol.16 No.2

N/A This study was carried out to investigate changes of microbiological and sensory properties in various heat-treated market milks (LTLT, HTST, and UHT milks) stored at 10℃ during 15d. Ti-tratable acidity (TA) increased with storage, while pH tended to decrease. During the initial 9d, no difference was found in TA, however, after 9d, it was slightly higher in HTST and UHT milks than that in LTLT milk. In LTLT and HTST milks, total viable cells and psychrotrophs were dramatically increased during storage. In addition, coliform and pathogenic bacteria were found at 12 and 15d. In UHT milk, total viable cells were found only at 15d. In sensory evaluation, LTLT and HTST milks developed a negligible off-flavor until 9d. At 12d, it became stronger in HTST milk than that in LTLT milk. In UHT milk, off-flavor was detected at 9d and increased rapidly thereafter. The degree of off-flavor was little higher in HTST and UHT milks, compared with that of LTLT milk after 9d storage. These observations indicated that LTLT and TTST milks may not be microbiologically acceptable after 5d, while off-flavor was not detectable until 9d. In comparison, UHT milk keeps a good quality in microorganism until 15d, however, it may not be accepted in sensory aspect after 9d storage.

천연 색소 연구동향 -식용색소를 중심으로-

최옥자 ( Ok Ja Choi ),김수정 ( Su Joung Kim ),안정좌 ( Joung Jwa Ahn ),박재호 ( Jae Ho Park ),민영실 ( Young Sil Min ),김도완 ( Do Wan Kim ) 한약응용학회 2011 한약응용학회지 Vol.11 No.1

The purpose of this study is to arrange the natural color (food coloring) and to observe its meaning in the modern society. All plants, containing color ingredient, have been widely used as medicine with various efficacy, dye and food coloring. It woule be necessary to find out the solution for the uniformity and standards of product and to put efforts to protect natural color resources and to secure safety supply chains.

한약재를 이용한 화장품 연구 동향 -2000년 이후 국내 연구를 중심으로-

이보희 ( Bo Hee Lee ),민영실 ( Young Sil Min ),박재호 ( Jae Ho Park ),안정좌 ( Joung Jwa Ahn ),김도완 ( Do Wan Kim ) 한약응용학회 2011 한약응용학회지 Vol.11 No.1

Objective: This study was conducted to investigate trend of oriental medicinal herb in cosmetic material. Methods: We surveyed sort of phytogenic oriental medicine and animalistic oriental medicine. Furthermore, we inquired into study of functional cosmetics using oriental medicine. Results: In this data, cosmetic components not only exist in phytogenic oriental medicine but also contain marine oriental medicine. We investigated that oriental medicine has useful functional cosmetic component. Conclusion: In this study, natural substances have effects of antiacne, antiinflammatoru and skin-moisture. Therefore, oriental medicine is being used for various cosmetic material. Also, because of industrial using natural substances, using oriental medicine for developing cosmetics are expected positive sides. Thus, it will be more conducted to develop natural cosmetics with chemical-free component.

시판 소스의 이화학적, 미생물적 품질 특성 조사를 통한 잠재적 위해도 연구

강현석(Hyun Seok Kang),김현수(Hyun Soo Kim),안정좌(Joung Jwa Ahn),윤태미(Tae Mi Yun),황태영(Tae Young Hwang) 동아시아식생활학회 2014 동아시아식생활학회지 Vol.24 No.6