단백질 가수분해물의 제조 및 특성

안창범(Chang Bum AHN),신태선(Tai Sun SHIN) 전남대학교 수산과학연구소 2004 수산과학연구소논문집 Vol.13 No.-

Hydrolysis of food proteins is carried out for many reasons, including improving nutritional characteristics, retarding deterioration, imparting texture, increasing or decreasing solubility, adding forming or coagulation properties, adding emulsifying capacity, preventing undesired interactions, removing off-flavor or odors, and removing toxic or inhibitory ingredients. In the preparation of hydrolysates, choice of materials, enzymes, processing methods, and quality control are key aspect. The proteins used most commonly in nutritional products containing protein hydrloysates are casein, whey protein, soy protein, gelatin, potato, egg albumen, and fish. Protein hydrolysis can be accomplished with enzymes, acids, or alkali. Acid and alkaline hydrolysis can destroy L-form amino acids, produce D-form amino acids, and can form toxic substances like lysino-alanine. Enzymatic hydrolysis is strongly preferred over strictly chemical methods for producing hydrolysates in nutritional applications. Enzymatic hydrolysis can produce hydrolysates with well-defined peptide profiles. However, when food proteins are enzymatically hydrolyzed, changes in flavor and taste often occur. These flavor changes include the development of bitterness or other off flavors. Bitter arises by the proteolytic cleavage of food proteins, resulting in the formation of bitter-tasting peptides after extensive hydrolysis. The development of bitter-tasking peptides limits the use of protein hydrolysates as it may cause taste defects in the products in which they are used. Consequently, the reduction, prevention, or removing of bitterness from protein hydrolysates has been studied intensively and is still an area that receives much attention. The hydrolysis process can be controlled through hydrolysis parameters. The most critical parameters to monitor in commercial production are temperature, time of hydrolysis, pH, and degree of hydrolysis. Hydrolysis conditions are controlled to meet specific and product characteristics, such as amino acid distribution, molecular weight distribution, and amount of residual intact protein. Also, processing methods, such as charcoal treatment, filtration/ultrafiltration, and drying affect hydrolysate characteristics including flavor, color, amino acid profile, and molecular weight distribution. Great care and attention to quality assurance of processed hydrolysates is essential. General areas of concern for quality control include microbiological, chemical and physical, biochemical, and immunological parameters. Protein hydrolysates continue to play an important role as primary ingredients in the formulation of specialized medical diets that are tailored for specific disease states. As these diets increase in complexity, it becomes essential to develop a better understanding of the structure-property relationship of peptides. Progress has been made in understanding the relationship between degree of hydrolysis, on a macro level, and hydrolysates’ functionality. However, studies on the role of protease specificity and its effect on functionality of the resulting hydrolysates are very limited and further research is needed. Also, information on the interaction between hydrolysate molecules and other additives in the formula is lacking. Studies are needed to elucidate the nature of such interactions and their influence on product long-term stability.

6종 갑각류 껍질의 키틴 및 구성아미노산 함량

안창범(Chang Bum AHN),정규화(Gyu Hwa CHUNG) 전남대학교 수산과학연구소 1995 수산과학연구소논문집 Vol.4 No.-

To obtain basic data about crustacean shell, chitin and amino acid content of six species of crustacean shells(Antarctic krill, Euphausia superba; Red snow crab, Chinonecetes japonicus, Daelongsuyum shrimp, Solenocera prominetis, Lobster, Linuparus trigonus; Gasibal shrimp, Nephrops thomsoni; Blue crab, Portunus trituberculatus) were investigated. The chitin content of six species of crustacean shells extracted by Hackman method ranged from 11.2 to 22.7% and that of the leg shell of red snow crab was the highest of them, holding 22.7%. But the chitin contained a small amount of protein, in the range of 0.5 to 3.1%. Total amino acid content of the six species of decalcified shells ranged from 55856.1 mg/100g to 30807.6 mg/100g (55856.1 mg/100g in antarctic krill shell, 37983.4 mg/100g in red snow crab shell, 41059.3 mg/100g in daelongsuyum shrimp shell, 36275.2 mg/100g in lobster shell, 33114.9 mg/100g in gasibal shrimp shell, and 30807.6 mg/100g in blue crab shell). The great portion of amino acids in these decalcified shells was occupied by aspartic acid, glutamic acid, and histidine. In the case of decalcified shell of gasibal shrimp, histidine was responsible for 59.8% of the total amino acid.

갑각류부산물을 이용한 키틴의 제조 및 이용에 관한 연구 2. 키토산필름포장이 반염건(半鹽乾) 전갱이의 가공 및 저장 중 품질에 미치는 효과

안창범,이응호,AHN Chang-Bum,LEE Eung-Ho 한국수산과학회 1992 한국수산과학회지 Vol.25 No.1

폐기되고 있는 꽂게껍질로 만든 키토산필름의 포장에 의한 반염건전갱이제품의 제조 및 저장중품질유지에 미치는 영향에 대해 실험하였다. 대조제품과 키토산필름포장제품의 수분함량은 각각 $60.6\%,\;65.0\%$로서 키토산필름포장제품의 수분함량이 $4.4\%$ 높았다. 저장중 pH, 휘발성염기질소 및 아미노질소의 증가폭은 키토산필름포장제품이 적었다. 생균수는 저장초기에 약간 감소하다가 그 이후로 계속 증가하여 대조제품은 14일째에 $8.0\times10^5/g$이었으나 키토산필름포장제품은 저장 20일째에도 $7.0\times10^5/g$이었다. TMAO는 저장중 감소하고 TMA는 증가하는 경향이었고 그 증감의 폭은 키토산필름포장제품이 적었다. TBA값과 과산화물값은 저장중 증가하다가 저장 14일 이후로 감소하였고 증가폭은 키토산필름포장제품이 적었다. 관능검사결과 저장 14일째에 대조제품은 키토산필름포장제품에 비해 현저히 품질이 떨어졌고 키토산필름포장제품은 저장 14일째에도 식용가능하였다. 이화학적 및 관능적평가로 미루어 보아 키토산필름포장 제품은 대조제품에 비해 품질유지면에서 우수하다는 결론을 얻었다. The preservative effect of chitosan film packing on quality of lightly-salted and dried horse mackerel was studied. In preparation of chitosan film, blue crab shell chitosan was dissolved in dilute acetic acid$(1.0\%,\;v/v)$, filtered, and spreaded on plastic plate and dried at $50\pm2^{\circ}C$. The chitosan film thus obtained was neutralized with 1.0N NaOH for 2 hrs and dried at room temperature after washing several times with distilled water. The lightly-salted and dried horse mackerel product was prepared by drying for 4 hrs at $40\pm2^{\circ}C$ in hot air dryer after packing with the chitosan film. During storage at $5.0\pm0.5^{\circ}C$, moisture content of the product was higher than that of the reference, but contents of VBN(volatile basic nitrogen) , amino nitrogen, and TMA of the product on dry basis were lower than those of the reference. Viable cell count, TBA value, and peroxide value of the product were also lower than those of the reference. Judging from the result of sensory evaluation, the chitosan film packing in the storage of lightly-salted and dried horse mackerel was remarkably elongated shelf-life of the product. From the results of chemical and sensory evaluation, it was concluded that chitosan film packing was an effective method for retaining the quality of lightly-salted and dried horse mackerel.

미역줄기를 이용한 잼의 제조조건

안창범(Chang Bum Ahn),신태선(Tai Sun Shin),남택수(Taik Soo Nam) 한국수산과학회 2000 한국수산과학회지 Vol.33 No.5

건조미역 또는 염장미역의 제조부산물로 얻어지는 미역 줄기를 이용하여 기호성이 뛰어난 미역줄기잼의 제조를 시도하였다. 잼의 주원료인 미역줄기 페이스트는 자숙, 염장한 미역줄기를 물에 침지하여 탈염하고 물기를 뺀 후, 2.5배의 물을 가하여 초퍼와 homogenizer를 차례로 써서 균질화한 다음, 30∼50 mesh 체로 여과하여 제조하였다. 미역줄기잼은 미역줄기 페이스트에 sucrose, HM pectin (또는 LM pectin) 및 유기산 (또는 유기염)을 순차적으로 첨가하면서 일정 농도까지 가열, 농축한 다음 미역취를 차폐할 목적으로 인공 딸기향을 일정량 가하여 제조하였다. 잼 제조시 sucrose, pectin, 유기산 및 유기염이 제품의 물성에 미치는 영향을 기계적 및 관능적으로 살펴본 결과, 미역줄기 페이스트에 sucrose 65% (w/w), HM pectin 1.0% (w/w) 및 citric acid 0.3% (w/w) 또는 sucrose 65% (w/w), LM pectin 1.0% (w/w) 및 calcium lactate 0.08% (w/w)를 첨가하여 65 。Brix로 한 제품이 물성면에서 시판 과일잼 (딸기 및 사과잼)과 유사하였고, 미역 특유의 바람직하지 못한 해조취를 차폐하기 위해 인공 딸기향을 사용한 결과 0.06% (v/w) 이상 첨가하여 만든 제품이 시판 과일잼과 비교하여 관능적으로 손색이 없는 제품이었다. Preparation of sea mustard stem jam (SMSJ) with addition of commercial ingredients, sucrose, high methoxyl pectin (HM pectin) or low methoxyl pectin (LM pectin), organic acid (or its salt), and synthetic strawberry flavor to sea mustard stem paste was investigated. The sea mustard stem paste was produced by crushing sea mustard stem and homogenizing it with 2.5 times water of sea mustard stem, then followed by filtering (30∼35 mesh). The effects of those ingredients on the physical properties and the sensory score of SMSJ were evaluated. The SMSJ prepared with combination of 65% (w/w) sugar, 1.0% (w/w) pectin, and 0.3% (w/w) citric acid or with combination of 65% (w/w) sugar, 1.0% (w/w) LM pectin, and 0.08% (w/w) calcium lactate, which finally adjusted to 62 。Brix, was similar to commercial strawberry or apple jam in gel strength. Addition of over 0.06% (v/w) synthetic strawberry flavor to sea mustard stem paste showed a good effect of masking the undesirable sea mustard flavor.

참치자숙액을 이용한 분말엑기스의 제조 및 정미성분

안창범(Chang-Bum Ahn),김형락(Hyung-Rak Kim) 한국식품과학회 1996 한국식품과학회지 Vol.28 No.4

갑각류부산물을 이용한 키틴의 제조 및 이용에 관한 연구 1. 키틴, 키토산 및 미세결정화 키틴의 기능특성

안창범,이응호,AHN Chang-Bum,LEE Eung-Ho 한국수산과학회 1992 한국수산과학회지 Vol.25 No.1

폐기되고 있는 수산부산물을 유효하게 이용하여 식품산업의 학술적 자료를 얻을 목적으로 6종의 갑각류의 갑각을 회수하여 키틴, 키토산 및 미세결정화키틴을 제조하여 이들 성간의 기능특성에 대해 검토하였다. 제조된 키틴, 키토산 및 미세결정화키틴들의 겉보기체적, 수중침정체적, 보수력 및 지방흡수력은 각각 $3.1\pm0.1-27.0\pm0.2ml/g,\;5.1\pm0.1-45.0\pm0.2ml/g,\;318\pm40-2,382\pm12g/100g$ 및 $235\pm20-2,169\pm20g/100g$의 범위였고 크릴껍질로 만든 키틴과 키토산의 겉보기체적, 수중침정체적, 보수력 및 지방흡수력이 가장 컸다 키틴과 키토산은 유화성이 없었고 미세결정화키틴만이 유화성이 있었다. 5종의 미세결정화키틴의 유화성은 $18.2\pm4.0-50.1\pm2.5\%$, 유화 안정성은 $15.2\pm3.5-31.1\pm1.0\%$의 범위였다. 색소흡착능은 붉은대게의 각피로 제조된 미세결정화키틴이 가장 좋았다. To utilize shellfish by-products effectively, chitin, chitosan, and microcrystalline chitin were prepared from 6 kinds of crustacean shells(Antarctic krill, Euphausia superba; Red snow crab, Chinonecetes japonicus: Daelongsuyum shrimp, Solenocera prominentis: Lobster, Linuparus trigonus: Gasibal shrimp, Nephrops thomsoni: Blue crab, Portunus trituberculatus) and their functional properties were studied. Apparent volume(AV), settling volume(SV), water binding capacity(WBC), and fat binding capacity(FBC) of various chitins, chitosans, and microcrystalline chitins ranged from $3.1\pm0.1ml/g\;to\;27.0\pm0.2ml/g$ from $5.1\pm0.1ml/g\;to\;45.0\pm0.2ml/g,\;from\;318\pm40g/100g\;to\;2,382\pm12g/100g,\;and\;from\;235\pm20g/100g\;to\;2,169\pm20g/100g$, respectively, and the krill chitin and chitosan had the highest AV, SV, WBC, and FBC of them. Chitins and chitosans did not produce emulsion but microcrystalline chitins showed emulsifying properties. Emulsifying capacity and stability of various microcrystalline chitins ranged from $18.2\pm4.0\%\;to\;50.1\pm2.5\%\;and\;from\;15.2\pm3.5\%\;to\;31.1\pm1.0\%$, respectively. Dye binding capacity of microcrystalline chitins was higher than that of chitins or chitosans.

갯장어 효소 가수분해물의 제조 및 특성

안창범(Chang Bum Ahn),조혜영(Hye Young Cho) 한국수산과학회 2002 한국수산과학회지 Vol.35 No.1

갯장어를 이용한 부가가치 높은 가공식품 개발의 일환으로 분말형태의 효소 가수분해물을 제조하고 그 특성을 살펴보았다. 분말제품의 정미성 및 소화성을 높이고 분말화를 용이하게 하기 위해 분말화하기 전에 원료육의 효소가수분해를 검토한 결과 상업용 효소인 Flavourzyme MG^(TM)가 관능적으로 쓴맛이 적고 정미성 또한 어느 정도 향상되어 가장 적절한 효소로 판명되었고, 사용농도는 원료 단백질 함량의 2% (w/w)로 하고, 원료에 대해 동량의 물을 가하여 마쇄한 다음 50℃에서 6시간 처리하는 것이 좋았다. 가수분해 후 저장 중 제품의 품질 안정성에 영향을 미치는 유지를 제거하기 위해 n-hexane을 처리한 결과 효과가 있었고, 처리방법으로는 가수분해액즙에 대해 n-hexane을 4:1 (가수분해액즙: n-hexane)의 비율로 첨가하여 진탕하고 원심분리 후 상층액을 제거하는 식으로 5회 반복하는 방법이 좋았다. 그 결과 분말상태의 제품의 유지함량을 1% 이하로 낮출 수 있었다. 분말제품의 총아미노산 조성은 원료육의 것과 비교해 거의 차이가 없었고, glutamic acid, aspartic acid, lysine, leucine, glycine 및 arginine 등의 아미노산이 풍부했다. 유리아미노산은 가수분해로 인해 약 3배로 증가하였고, serine, glutamic acid, alanine 및 methionine과 같은 umami를 내는 아미노산도 역시 증가하였는데 그 중에서도 소수성 아미노산인 methionine의 증가가 뚜렷했다(약 40배). 분말제품에 있어서 양적으로 많은 유리아미노산은 소수성 아미노산인 leucine, phenylalanine, valine, alanine, isoleucine 등이었으며, 이중 alanine을 제외하고 모두 필수아미노산이며 이들 5종의 아미노산이 전체의 약 반 (48.96%)을 차지하고 있는 것이 특징적이었다. 단백질 이용율은 2.35∼2.87로 원료육과 큰 차이가 없었다. 그리고 갯장어 분말제품의 수분흡수력과 지방흡수력은 각각 870.1±7.9% 및 352.0±5.3%로 높은 편이었으며, 유화성은 50.3±1.2%였으나 유화안전성은 없었다. 포말성은 87.5±2.5%였고 용해도는 산성영역 (pH 2와 4)에서 약 83∼84%로 높았으나 pH 6이상에서는 44∼50%로 낮았다. Protein hydrolysate was prepared as a natural flavor stock from the sharp toothed eel (Muraenesox cinereus) mince using commercially available proteolytic enzymes, Alcalase, Neutrase, Protamex, and Flavourzyme. A 6 hr hydrolysis of mince, to which water of the equal weight of the mince was added, with 2% (w/w, protein weight) Flavourzyme at 50℃ yielded a hydrolysate of the highest acceptability. Removing the access lipid in liquified hydrolysate (not dehydrated) after enzyme hydrolysis, five times repetitive extraction using n-hexane (liquified hydrolysate: n-hexane=4:1, v/v) was effective, resulting in less than 1% lipid content of the dehydrated-hydrolysate. The amino acid composition of the hydrolysate (prepared with Flavourzyme) was similar to that of the starting material. Hydrolysis led to an increase in concentration of not only total free amino acid but also free amino acid such as serine, glutamic acid, alanine, and methionine responsible for umami taste, especially up to about 40 times for methionine. Major free amino acids in amount were leucine, phenylalanine, valine, alanine, and isoleucine and they comprised about half of the total free amino acids. Moisture adsorption, fat adsorption, emulsifying capacity, and foaming capacity of the hydrolysate were 870.1±7.9%, 352.0±5.3%, 50.3±1.2%, and 87.5±2.5%, respectively, and solubility was 83∼84% at acid pH range of 2∼4.

말쥐치 스낵식품의 제조방법과 저장기간에 따른 영양성분의 변화

김귀식(Kui Shik KIM),김두운(Du woon KIM),김선재(Seon Jae KIM),안창범(Chang Bum AHN) 전남대학교 수산과학연구소 2007 수산과학연구소논문집 Vol.16 No.-

말쥐치 육질과 뼈가 함유된 스낵제품의 제조조건을 4가지로 나누어 저장 중의 품질변화에 대해 조사하였다. 말쥐치 육질 80%와 뼈 20%를 첨가하여 기름튀김한 조건(제품 A), 말쥐치 뼈만 80% 첨가하여 기름 튀김한 조건(제품 B), 말쥐치 뼈만 80% 첨가하여 소금 튀김한 조건(제품 C) 그리고 제품 C에 항산화제를 첨가한 제품 D를 제조한 후 25±2℃에서 저장하면서 영양성분의 변화를 조사하였다. 스낵제품의 제조방법에 따른 주요 구성 아미노산의 함량은 말쥐치 뼈와 유사하였는데, 말쥐치 뼈의 구성 아미노산 주요조성은 glutamic acid (16.8%), aspattic acid (10.3%), leucine (9.4%), lysine(8.3%), threonine (7.8%) 그리고 glycine (7.4%)의 순이었다. 45일 저장 후 스낵 제품의 다가불포화지방산 (49.1~60.2%) 함량에는 저장에따른차이가없었으나, 단일불포화지방산(21.2~23.3%)과 포화지방산 (23.1%~27.6%) 함량은 증가하는 경향을 나타냈다. 말쥐치 뼈의 경우 칼슘(3633.9mg/ 100g), 인(2254.6mg/100g) 의 함량이 가장 많았고 제조한 직후 스낵 제품의 칼슘 (1564.2 ~ 2004.1mg / 100g)과(1148.7~1896.6mg/100g)의 함량은 원료와 비교 시에 대두유를 사용하여 제조한 제품 A, B, D 보다 소금튀김하는 방법이 칼슘과 인의 함량이 감소가 적었다. 제품을 45일간 저장 중 휘발성 염기질소의 변화는 제품 D에서 그 감소의 정도가 작았고, thiobarbituric acid (TBA)도 제품 D에서 그 감소의 정도가 작게 나타났다. 관능평가 결과 소금튀김 조건(제품 C)보단 대두유로 제조한 조건(제품 B와 D)이 모든 항목에서 비교적 높은 기호도를 나타냈다. Changes in proximate compositions, amino acids, fatty acids, and minerals in filefish snack were evaluated during storage. Four types of filefish snacks were made of filefish:product A, roasted with soybean oil and consisted of 80% filefish meat and 20% filefish bone, product B, roasted with soybean oil and consisted of 80% filefish bone only, product C, roasted with salt and consisted of 80% filefish bone only, product D, roasted with soybean oil and consisted of 80% filefish bone and sodium erythrobate. The mean value of amino acids in the filefish bones showed that there were high percentages of glutamic acid (16.8%), aspartic aicd (10.3%), leucine (9.4%), lysine (8.3%), threonine (7.8%), and glycine (7.4%). Docosahexaenoic acid (DHA, 22:6n-3, 22.7%) was the most abundant fatty acid and eicosapentaenoic acid (EPA, 20:5n-3, 15.3%) was the second major in fatty acid profile. Polyunsaturated fatty acids (60.7~61.2%) were the most abundant and monounsaturated fatty acids (20.6~21.0%) were the second major in the fatty acid composition profile. In terms of the overall sensory acceptance, the most preferred filefish snacks were the products B and D, roasted with soybean oil. This study found that filefish snacks were a balanced diet with 2.6:1 ratio of the unsaturated to the saturated fatty acids an rich in free amino acids.

셀로판필름包裝이 半鹽乾고등어의 加工 및 貯藏中의 品質에 미치는 效果

안창범(Chang-Bum Ahn),김복규(Bok-Gyu Kim),이채한(Chae-Han Lee),이호연(Ho-Yeon Lee),이응호(Eung-Ho Lee) 한국식품영양과학회 1991 한국식품영양과학회지 Vol.20 No.2

반염건(半鹽乾)고등어 제조시 염지(鹽漬)처리 후 건조하는 공정에서 값싼 셀로판필름으로 포장하여 건조함으로써 제품의 제조 및 저장중 품질에 미치는 효과에 대해 실험하였다.<br/> 제조 직후 제품(C)와 (P)의 수분함량은 각각 56.2%, 63.6%로 (P)의 수분함량이 7.4%높았다. pH, 휘발성염기질소 및 아미노질소의 저장중 증가폭은 제품(P)가 적었다. 색조(L값, a값, b값)는 저장중 제품(C), (P) 모두 감소하는 경향이었다. 생균수는 저장초기에 약간 감소하다가 그 이후로 계속 증가하여 제품(C)는 14일째에 8.5×10^5/g 이었으나 제품(P)는 저장 21일째에도 3.0×10^5/g이었다. TMAO는 저장중 감소하는 TMA는 증가하는 경향이었고 그 증감의 폭은 제품(P)가 적었다. TMA값과 과산화물값은 저장중 증가하다가 저장 14일 이후로 감소하였고 증가폭은 제품(P)가 적었다. 혼합지방산에 있어서 폴리엔산의 저장중 감소율 역시 제품(P)가 적었다. 관능 검사결과 저장 14일째에는 제품(C)는 (P)에 비해 현저히 품질이 떨어졌고 제품(P)는 저장 14일째에도 식용가능하였다. 이화학적 및 관능적평가로 미루어 보아 셀로판필름으로 포장한 후 건조하여 만든 반염건고등어 제품(P)는 포장하지 않고 제조한 제품(C)에 비해 품질유지면에서 우수하다는 결론을 얻었다. The preservative effect of cellophane film packing on the quality of semi-salted and dried mackerel was studied. The product(P) of semi-salted and dried mackerel was prepared from raw mackerel by filleting, cleaning, soaking in 15%(v/w) salt solution for 30min, draining, packing with cellophane film(PT# 300, thickness:20,㎛)and drying for 4 hrs at 40℃ in hot air dryer. The product (C) was also prepared without cellophane film packing after draining. The product (C) and (P) were stored at 5.0±0.5℃. After processing and during storage, moisture content of product (P) was higher than that of product (C), but contents of VBN(volatile basic nitrogen), amino nitrogen and TMA of product(P) on dry basis were lower than those of product (C). Viable cell count, TBA value, peroxide value and decreasing rate of polyenoic acid of product (p) were also lower than those of product (C). In sensory evaluation, the shelf life of product (C) was about 9 days and that of product (P) was about 14 days. From the results of chemical and sensory evaluation, it was concluded that cellophane film packing was a good condition for preserving the quality of semi-salted and dried mackerel.

신세뇨관(腎細尿管) 상피세포(上皮細胞)에서 산화(酸化)로 유발(誘發)된 apoptosis에 대한 호도약침액(胡桃藥鍼液)의 방어효과(防禦效果)

박인범,안창범,장경전,송춘호,윤현민,김철홍,Park, In-bum,Ahn, Chang-beohm,Jang, Kyung-jeon,Song, Choon-ho,Yoon, Hyoun-min,Kim, Cheol-hong 대한침구의학회 2004 대한침구의학회지 Vol.21 No.3

Objective: This study was undertaken to evaluate the role of lipid peroxidation in oxidant-induced apoptosis and effect of JS on the apoptosis in opossum kidney (OK) cells, an established renal proximal tubular cells. Methods : Exposure of cells to 0.1mM tBHP for 2hr did not induce apoptosis, but subsequent incubation in normal culture medium for 18hr after tBHP treatment induced apoptotic cell death which is dependent of tBHP concentration. Results : JS decreased tBHP-induced apoptotic cell death in a dose-dependent fashion and at concentrations higher than 0.01 mg/ml completely prevented the apoptosis. tBHP-induced apoptosis was prevented by the lipid soluble antioxidant N,N'-diphenyl-p-phenylenediamine (DPPD) and water-soluble antioxidant Trolox. tBHP increased lipid peroxidation, which was inhibited by JS and DPPD. tBHP-induced DNA damage was prevented by JS and DPPD. Conclusion : These results indicate that tBHP induces apoptosis through a lipid peroxidation-dependent mechanism and JS exerts the protective effect against the apoptosis by preventing peroxidation of membrane lipids.