양파로부터 분리한 생리활성분획이 생리활성 및 지질대사에 미치는 영향

우희섭(Hi-Seob Woo),안봉전(Bong-Jeun Aan),배종호(Jong-Ho Bae),김성(Sung Kim),최희진(Hee-Jin Choi),한호석(Ho-Suk Han),최청(Cheong Choi) 한국식품영양과학회 2003 한국식품영양과학회지 Vol.32 No.1

양파를 80% ethanol로 추출하여 Sephadex LH-20 column chromatography로 fraction I, II 및 III의 생리활성물질을 분리하여 angiotensin converting enzyme(ACE), xanthine oxidase, tyrosinase의 저해작용 효과와 지질대사를 검토 하였다. Fraction I과 II의 ACE 저해작용은 50 ppm 농도에서 80%이상의 효소 저해효과를 나타내었고 fraction III에서는 500ppm 농도에서 90% 효소저해작용을 보였다. 100 ppm 농도에서 fraction III의 xantine oxidase 효소저해 효과는 82.5%로 나타났으며 tyrosinase의 저해효과는 42.6%이었다. 효소저해작용이 가장 강한 fraction III를 2개월 동안 고지방식이에 첨가하여 혈장 및 간장에서 지질대사에 미치는 영향을 분석한 결과 혈장에서는 총지질, 중성지질이 대조군에 비하여 유의성 있게 감소하였다. 간의 콜레스테롤량도 약 50% 정도 감소하는 결과를 얻었다. From the 80% ethanol extraction of onion flesh, fraction I, Ⅱ and Ⅲ were separated by Sephadex LH-20 column chromatography. Fraction Ⅱ and Ⅲ had a high inhibitory effect on ACE and xanthine oxidase. The ACE was about 80% at 50 ppm of fraction Ⅱ and Ⅲ. The xanthine oxidase was about 82.5% at 100 ppm of fraction Ⅲ. This research was studied to investigate the effects of the fraction Ⅲ isolated from onion on the reduction of fat accumulation in rats fed high fat diet for 2 months. The metabolism was examined by analyzing the fat in serum and liver. It was shown that cholesterol in serum was remarkably reduced in onion fraction Ⅲ as compared with those of control.

전통 안동식혜의 유기산 및 향기성분

우희섭(Hi-Seob Woo),최청(Cheong Choi) 한국식품영양과학회 1995 한국식품영양과학회지 Vol.24 No.2

전통 안동식혜를 제조하여 5℃에서 보관하면서 숙성 3일 째의 시료를 채취하여 GC와 GC-MS를 이용하여 향기성분의 원인 물질을 분석, 동정하였고 맛성분의 원인물질인 유기산을 검토하였다. 안동식혜의 주요 향기 성분으로는 camphene, sabinene, 1-(1,5-dimethyl-4-he-xyl)-4-methyl-benzene, alpha-zingibirene, farnesene, 2,6-bis-(1,1-dimethylethyl)-4-methyl-phenol, beta-sesquiphellandrene, calalene, tetradecanoic acid, hexadecanoic acid 및 9.12-octade canoic acid 등을 들 수 있다. 비휘발성 유기산의 함량을 보면 lactic acid 18.10㎎/100g, oxalic acid 1.04mg/100g, citric acid 1.37㎎/100g이었고 다른 유기산들은 그 함량은 적었다. 안동식혜의 pH와 산도는 4.06, 0.32이었다. Andong Sikhe in Korea was prepared and fermented at 5℃ and the taste and flavor compounds were evaluated. Major flavor components were identified by gas chromatography-mass spectrometer as camphene, sabinene, 1-(1,5-dimethyl-4-hexyl)-4-methyl-benzene, alpha-zingibirene, farnesene, 2,6-bis(1,1-dimethylethyl)-4-metethyl-phenol, beta-sesquiphellandrene, calalene, tetradecanoic acid, hexadecanoic acid, and 9,12-octadecanoic acid. The concentration of nonvolatile organic acid such as lactic acid, oxalic acid and citric acid were 18.10㎎/100g, 1.04㎎/100g and 1.37㎎/100g, respectively, and those of other nonvolatile organic acid were a little. The pH and acidity of Andong Sikhe were 4.06 and 0.32 during fermentation and storage.

한국산 감잎가루를 첨가한 빵의 품질

배종호(Jong-Ho Bae),우희섭(Hi-Seob Woo),최희진(Hee-Jin Choi),최청(Cheong Choi) 한국식품영양과학회 2001 한국식품영양과학회지 Vol.30 No.5

한국산 감잎가루를 빵 제조시 첨가하여 빵의 품질 특성을 조사하였다. 발효과정 중 반죽의 pH는 감잎가루 첨가량이 증가할수록 저하하였으며 빵의 부피는 감잎가루 첨가량 증가에 따라 감소하였고, 중량은 증가하였으며, 굽기 손실율은 감소하였다. 빵의 텍스쳐에서 경도는 대조구에 비해 감잎가루 첨가빵이 낮게 유지되어 노화 지연 효과를 알 수 있었다. 탄력성은 낮은 수준으로 유지되었으며, 응집성은 시간이 경과하면서 다소 감소하였고, 3.0, 5.0% 첨가구는 실험기간 중 유의적으로 높게 유지하였다. 점착성과 씹힘성은 빠르게 증가하였으며, 대조구에 비해 감잎가루 첨가구가 유의적으로 낮은 경향을 보였다. 관능평가에서 색상은 감잎가루 첨가량이 증가할수록 기호도는 유의적으로 낮았고, 향미는 3.0% 첨가구까지는 유의적 차이가 없었으나, 5.0% 첨가구는 catechin이나 탄닌 등의 용출이 많아 떫은 맛과 쓴맛이 강하게 느껴져 거부감을 주었다. 조직감은 감잎가루 첨가량이 증가할수록 기호도가 낮았으며, 전체적인 기호도는 0.5% 첨가구는 대조구와 유의적인 차이를 보이지 않았고, 3.0% 첨가구까지는 유의적인 차이를 보이면서 낮았다. 그러나 감잎가루를 빵 제조시 첨가했을 때 제품의 품질에 큰 영향을 주지 않고 감잎의 기능성과 영양성을 갖기 위해서 제빵시 감잎가루 0.5% 첨가한 것이 제품의 상품성에 영향을 주지 않아 적정 첨가량임을 알 수 있었다. The purpose of this study was to investigate quality properties of breads prepared from wheat flour with persimmon leaf powder. Results showed that the volume of bread was lessened, the weight of bread went up, and baking loss rate diminished as persimmon leaf powder content incremented. The experiment showed that bread was maintained in the low level of springiness and cohesiveness was relatively reduced as time lapsed, whereas 3.0 and 5.0% test group remained significantly high level. There was a rapid increment in chewiness and gumminess, which tended to show significantly low as compared to control group. Results of sensory evaluation showed that the preference scores decreased as the persimmon leaf powder contents increased (p<0.05), flavor made no significant differences up to 3.0% test group, however, 5.0% test group containing elution such as catechin or tannin produced sour and bitter taste so strongly that made it feel uncomfortable with. The augment of content indicated a low preference in terms of texture, in an overall preference had no significant differences as compared to the control group, and 0.5% test group. Through the results of these experiments, we can conclude that the highest quality of persimmon leaf powder content is no more than 0.5% in making bread added with persimmon leaf powder.

연구논문 : 단호박 분말을 첨가한 반죽의 물성 및 빵의 품질특성

배종호 ( Jong Ho Bae ),우희섭 ( Hi Seob Woo ),정인창 ( In Chang Jung ) 한국식생활문화학회 2006 韓國食生活文化學會誌 Vol.21 No.3

양파분말을 첨가한 빵반죽의 물리화학적 특성

배종호(Jong Ho Bae),우희섭(Hi Seob Woo),최희진(Hee Jin Choi),최청(Cheng Choi) 한국식품과학회 2003 한국식품과학회지 Vol.35 No.3

Helicobacter pylori 억제효과를 가지는 영실(Rosa multiflora Thunberg) 추출물을 첨가한 식빵의 품질특성

박기태(Ki Tae Park),우희섭(Hi Seob Woo),조영제(Young Je Cho) 한국식품영양과학회 2012 한국식품영양과학회지 Vol.41 No.10

Whole fruit 영실로부터 페놀성 물질의 추출은 70% 에탄올을 용매로 하여 추출하였을 때가 최적이었다. 영실로부터 제조한 70% 에탄올 추출물의 Helicobacter pylori에 대한 항균활성은 200 μg/mL의 phenolic compoun d 함량에서 13mm의 저해환을 나타내었다. 영실 추출물을 첨가한 식빵의 품질 특성을 알아본 결과 영실 추출물을 첨가한 반죽은 밀가루 수화와 반죽 형성, 시각적인 반죽 내부평가에서 품질 열화는 관찰되지 않았다. 영실 추출물을 첨가한 반죽으로 구운 식빵 제품의 특성을 알아본 결과 대조구에 비하여 수분 함량이 높아 촉촉한 조직감을 주었으며, 불규칙한 기공이 많았으나 대조구에 비해 유의적인 차이는 없었다. The optimum extraction of phenolic compounds from whole Rosa multiflora Thunberg fruits was accomplished using 70% ethanol, which produced extracts that generated a zone of inhibition around Helicobacter pylori of 13 mm when 200 μg/mL phenolic compounds were applied. In this study, the quality of white bread baked from dough containing added Rosa multiflora Thunberg extracts was investigated. No deterioration of product quality factors including hydration of wheat flour, formation of dough and internal visual characteristics of dough was observed. However, white bread containing Rosa multiflora Thunberg extracts had a wet texture because of the high moisture level, as well as a high number of irregular bubble holes when compared to the control. Nevertheless, there were no remarkable differences between the sample and the control.

미생물,발효,생물공학 : 새송이버섯 biomass를 위한 최적배양 조건

김명욱 ( Myung Uk Kim ),권오준 ( Oh Jun Kwon ),우희섭 ( Hi Seob Woo ),조영제 ( Young Je Cho ) 한국응용생명화학회 2007 Applied Biological Chemistry (Appl Biol Chem) Vol.50 No.1

Phytase 처리에 의한 폐단백자원의 단백질 용출 및 기능성 변화

천성숙(Sung-Sook Chun),조영제(Young-Je Cho),김영활(Young-Hwal Kim),우희섭(Hi-Seob Woo),최청(Chung Choi) 한국식품영양과학회 1998 한국식품영양과학회지 Vol.27 No.1

폐단백질을 활용하는 방도의 하나로 폐단백질자원으로부터 토양에서 분리한 Aspergillus sp. 균주가 생산하는 phytase를 이용하여 불용성 단백질의 분리 효율성을 높였으며 추출 단백질의 기능성을 살펴보았다. 참깨박에 함유되어 있는 불용성 형태의 단백질을 가용성 형태의 단백질로 용출시키기 위한 최적 pH, 최적 온도, 최적 처리시간과 최적 첨가효소량은 4.0~5.0, 50℃, 8~10시간, 120unit였고, 효소처리된 참깨박은 phytase 처리의 경우 대조구에 비해 기포형성력은 크게 증가하지 않았으나 기포안정성은 다소 증가하였다. 참깨박 단백질의 유화력은 다소의 유화력과 안정성의 증가가 관찰되었고, 유지흡착력과 수분흡착력은 대조구에 비해서 높은 값을 나타내었다. This study was performed to improve extraction of insoluble proteins and to evaluate funtional properties of abolished proteins by the phytase produced by Asporgillus sp. The optimum pH, temperature, treatment time and unit of the enzyme for extraction of protein were pH 4.0~5.0, 50℃, 8~10hrs and 120 units. The foaming capacity and foaming stability of sesame meal protein after enzyme treatment were virtually unchanged as compared to control. The emulsion capacity and emulsion stability of sesame meal protein was higher than control. Oil absorption as well as water absorption capacities of sesame meal protein were higher than control.

품종별 감잎 (Diospyros kaki folium)의 성장에 따른 성분변화

최희진(Hee-Jin Choi),손준호(Jun-Ho Son),우희섭(Hi-Seob Woo),안봉전(Bong-Jeon An),배만종(Man-Jong Bae),최청(Cheong Choi) 한국식품과학회 1998 한국식품과학회지 Vol.30 No.3

Bacillus licheniformis CN - 115 균주를 이용한 청국장 제조 과정에 있어서 단백질 및 아미노산의 변화

석영란(Yeong Ran Seok),김영활(Yung Hawl Kim),김성(Sung Kim),우희섭(Hi Seob Woo),김태완(Tae Wan Kim),이선호(Son Ho Lee),최청(Cheong Choi) 한국응용생명화학회 1994 Applied Biological Chemistry (Appl Biol Chem) Vol.37 No.2

Chungkook-Jang was produced by fermenting Bacillus licheniformis CN-115. The changes of chemical composition, enzyme activity, and amino acids during the fermentation were investigated. The proximate composition was shown irregular fluctuation phenomenon during the fermentation, but only the moisture tended some reducing during the fermentation just after steaming. The content of amino nitrogen was increased radically after the 36 hours of fermentation and became the highest level at 18.072 ㎎/g at the 60 hours of it. In accordance with the fermentation of Chungkook-Jang, pH got to the 8.39 at 60 hours with increasing, protease activity was increased according to the fermentation and acid and neutral protease activity was reduced after being reached at the highest activity at 48 hours. The most suitable pH was 6.5 and temperature was 35℃ for dissolution-activated of protein in the process of fermentation of Chungkook-Jang. The content of water soluble protein and the content of salt soluble protein were increased at continuously according to the fermentation time of Chungkook-Jang the largest quantity. The molecular weight of water soluble protein of Chungkook-Jang fermented for 48 hours was about 19,000. The amino acids of water soluble protein just after steaming were totally 16 kinds and proline was amino acid and them was in series by glutamic acid and serine in that ordered. The amino acids salt soluble protein, just after steaming were totally 16 kinds and was the largest quantity phenylalanine, glutamic acid and aspartic acid and aspartic acid in that order.