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오석흥,김혜진,김요한,유진주,박기범,전종인 한국식품영양과학회 2008 Preventive Nutrition and Food Science Vol.13 No.3
In this study, we investigated changes in some physico-chemical and biochemical properties of Kimchi during fermentation and storage. After fermenting Kimchi at 15oC for 23, 36, 40, 44, and 60 hrs during the first week, we stored it at -1oC in a Kimchi refrigerator until the end of 8th week. The pH of samples fermented for 36 hr, 40 hr, 44 hr and 60 hr sharply decreased during the first seven days and then slowly decreased. Acidities of samples fermented for 36 hr, 40 hr and 44 hr sharply increased for the first seven days. According to measured changes of lactic acid bacteria number, samples fermented for 60 hr revealed the largest augmentation in the number of lactobacilli for the first seven days. The γ-aminobutyric acid (GABA) content of the sample fermented for 40 hr was the most superior, with an early increase and maintenance of GABA content, which maintained a maximum 20 mg per 100 g of Kimchi sample on the seventh, fourteenth, and twenty eighth days. These results suggest that relatively enhanced levels of GABA in Kimchi samples can be produced and maintained by controlling the fermentation and storage processes, as with the 40 hr fermented sample conditions.
키토산처리에 의한 ${\gamma}$-Aminobutyric acid 고함유 우량 발아현미 생산
오석흥,최원규 한국생물공학회 2000 KSBB Journal Vol.26 No.4
본 연구에서 현미의 발아에 키토산을 활용함으로써 곰팡이 발생을 억제하고 기능성 생리활성 물질인 GABA의 생성을 증진시 킬 수 있음을 확인하였다. 100 ppm 키토산액에서 72시간 발아 는 현미파우더 그램당 1,035 nmole의 GABA를 보유하게 되어, 발아되지 않은 현미의 136 nmole, 불침종 발아 현미의 771 nmole, 100 ppm 젖산침종 발아 현미의 728 nmole GABA에 비하여 높은 것으로 조사었다. 발아에 의한 GABA 생성증진과 더불어 알라년의 생성증진 및 글루탐산, 아스파틱산, 세련의 함량 감소가 뚜렸하였다. 키토산처리에 의한 GABA의 생성 증진은 GABA 생성에 관여하는 글루탐산 탈탄산효소의 활성증진이 기여한 것 으로 조사되었다. 키토산액에서의 침종 발아는 물침종 발아나 젖산침종 발아에 비하여 곰팡의 발생빈도를 현저하게 낮추었다. 이들결과를 종합할 때 발아현미 제조시 키토산액을 사용하면 기 능성 물질인 GABA 함량이 증진되고 곰팡이등의 잡균의 오염을 줄힐 수 있어 양질의 발아현미를 얻을 수 있을 것으로 기대된다. To obtain quality germinated brown rices containing high levels of ${\gamma}$-aminobutyric acid (GABA), chitosan was applied during the brown rice germination. The GABA contents in germinated brown rices (1,035 nmole/g fresh weight) and brown rices germinated by water (771 nmole/g fresh weight) or by lactiv acid (728 nmole/g fresh weight). In addition to the enhancement of GABA, germination in the chitosan solution increased alanine concentration and decreased glutamic acid, aspartic acid and serine concentrations in the brown rices. The activity of glutamate decarboxylase was also enhanced by the chitosan treatment. Furthermore, germination by chitosan reduced fungal contamination markdely, compared with germination by water or germination by lactic acid. These results suggest that quality germinated brown rices containing high levels of GABA can be obtained by chitosan application.
Effects of White Lotus Extracts on Sleeping, Chloride Influx, and Oxidation
오석흥,유진주,김해진,오기완,은재순 한국식품과학회 2011 Food Science and Biotechnology Vol.20 No.4
This study was conducted to investigate whether the white lotus extracts could enhance the pentobarbital-induced sleeping behaviors and chloride influx, as well as have an antioxidant function. When accessing the effect on sleeping behaviors, extract from the dried mature leaf (DML) increased sleeping time more than twice compared with the control group. Also, the DML extract increased chloride influx in primary cultured cerebellar granule cells. The antioxidant function of white lotus extracts derived from young leaf, DML, and ovary had similar performance when being compared to ascorbic acid. The result suggested that white lotus extracts could contain components that are able to potentiate pentobarbital-induced sleep behaviors and to activate chloride channel, as well as antioxidant function.
콩 유용성분 탐색에 관한 연구 콩 Ferritin 의 정제 및 특성
오석흥(Suk Heung Oh),서경원(Kyung Won Seo) 한국응용생명화학회 1998 Applied Biological Chemistry (Appl Biol Chem) Vol.41 No.7
Ferritin from germinated soybean seeds was purified by ammonium sulfate precipitation (0.55 saturation), ion-exchange chromatography on DEAE-cellulose, gel filtration chromatography on Sephacryl S-300, and HPLC with Bio-Scale Q2 column. SDS-PAGE analysis showed that the purified ferritin is composed of subunit with an apparent M, 21,000. The molecular mass of the native soybean ferritin estimated by gel filtration on Sephacryl S-300 and non-denaturing polyacrylamide gel electrophoresis appeared to be 510∼560 kDa. Soybean ferritin contained 833 ㏖ Fe/㏖ protein, which is 31-fold more iron than pumpkin ferritin and stained positive for iron on nondenaturing gel. Soybean ferritin cross-reacted with anti-soybean rabbit ferritin antiserum.