Penicillium verruculosum의 Xylan분해활성도의 생성에 대한 Xylan의 영향

조남철(Nam-Chul Cho),정두례(Doo-Le Chung),유영균(Young-Kyun Yoo) 한국식품영양과학회 1992 한국식품영양과학회지 Vol.21 No.4

Penicillium verruculosum을 xylan을 함유한 액체배지에서 26일간 배양하면서 xylan분해활성도를 비롯한 몇가지 변화를 관찰하였다. Xylan과 PNPX분해활성도는 단백질량의 증가와 함께 배양 8일까지 급격히 증가 하였으나 배양액 중의 환원당의 변화와는 비례하지 않았다. 배양 12일째의 배양상정액을 탄소원으로서 cellobiose octaacetate를 가한 배양상정액과 함께 전기영 동하였을때 서로 다른 단백질 분포양상을 보였으며 본 배양 상징액에 있어 섬유소 성분들에 대한분해활성도는 거의 나타나지 않은 반면 xylan에 대해서는 매우 높은 활성도를 나타냈다. 배양 상정액에 xylan을 가했을 때 반응 생성물로서 xylose와 xylobiose를 비롯하여 소당류들이 생성됨으로서 endo-type의 분해활성도로 추정되었으며 이때 xylobiose가 가장 많은 비율을 차지했다. Xylan과 PNPX 분해 활성도에 대한 배양 상징액의 최적온도는 각각 50~60℃와 60~70℃였으며 최적 pH는 각각 3.0~4.0과 4.0~5.0이었다. During the cultivation of Penicillium verruculosum in the medium containing xylan as a sole carbon source for 26 days, xylanolytic activity and some changes were investigated. Protein content and xylanolytic activity, p-Nitrophenyl-β-D-xylopyranoside (PNPX), p-Nitrophenyl-β-D-glucopyranoside (PNPG) hydrolytic activities were increased until 8 days but reducing sugar content was not correlated to protein content. When crude proteins from the culture broth were separated on SDS-PAGE, distribution of proteins was different from the culture broth of cellobiose octaacetate (COA) medium. The culture broth of xylan medium had high hydrolytic activity on xylan but not on cellulose. Furthermore, xylanolytic products were showed xylose, xylobiose and oligosaccharides on thin layer chromatography, and xylobiose was major product. Those result suggested that xylanolytic activity of culture broth was endo-type hydrolysis. Optimum temperatures of xylanolytic activity and PNPX hydrolytic activity of culture broth were 50 ~ 60℃ and 60 ~ 70℃, respectively and optimum pHs were 3.0 ~ 4.0 and 4.0 ~ 5.0, respectively.

양파 농축액이 고지혈증 성인 남자의 체성분, 혈장 전해질 및 지질 성분에 미치는 영향

황금희 ( Kum Hee Hwang ),정난희 ( Lan Hee Jung ),조남철 ( Nam Chul Cho ),유영균 ( Young Kyun Yoo ),박평심 ( Pyoung Sim Park ),노영희 ( Young Hee Noh ),서희숙 ( Hee Suk Seo ),노인옥 ( In Ok Noh ) 한국식품영양학회 2003 韓國食品營養學會誌 Vol.16 No.1

It is known as that onion is antioxidation effect, antibiotic effect, blood pressure decreasing effect and reducing serum cholesterol levels. This research about effect that onion concentrate gets blood cholesterol levels and body composition. Subject was 17 adult men of hyperlipidemia. Age distribution of investigation subjects were average 49.4 years old by 40 ~ 56 years old, and average height and weight were 167.6 cm and 75.5 kg each, BMI was 26.9 kg/㎡, and BMR was 1,460.6±87.5kcal, and AMC was 25.0±1.05cm, and BCM was 41.0±2.79cm. In the meantime, the body muscle was 53.7±3.7kg, and fat mass was 18.7±3.8kg, and intracellular fluid was 26.6±1.8kg, and extracellular fluid was 12.8±0.9kg. The % body fat was 24.6±3.8% , and fat distribution was 0.9±0.0%, and the obesity degree was 125.4±8.2%. Vegetables, seaweeds, fruits and juices increased by change of dietary life and greasy foods, instants, breads, rices etc. decreased or there was no change, fast foods and eggs were no change. Also, subject previewed that guidance about stress, smoking, drinking and beverage intake need. If compared the nutrient intake amount with before onion concentrate allowance, it was similar level almost without significant. Energy, calcium and riboflavin are lower than the RDA for koreans. After 3 months, the levels of plasma total cholesterol, triglycerides had decreased significantly : 15.0%, 31.2% respectively. And the HDL-cholesterol and LDL-cholesterol levels also showed a marked reduction of 6.8%, 8.7% respectively. Plasma lipid level change by onion concentrate supplement would can know that case of triglyceride more greatly than plasma cholesterol. The pH and Na^+ level of plasma were low significant since 8 weeks after, and K^+ level increase significant. While Ca^++ level was low significant after 1 month , there was no change since 2 months after, but nCa^++ level was low significantly. Plasma Mg^++ level was no change and nMg^++ level was low significant after intake.

재료를 달리한 김치의 발효중 미생물학적 및 화학적 변화

유영균 한국식품영양학회 1996 韓國食品營養學會誌 Vol.9 No.3

재료를 달리하여 6가지 김치를 제조한 다음 25℃에서 보관하면서 김치의 발효 중 미생물의 변화 및 화학적 변화를 관찰하였다. 김치는 호기성세균이 발효 첫날부터 이틀째까지 급격히 감소하다 그후 완만하게 감소하였다. 젖산균은 발효 첫날에 급격히 증가한 후 발효 후기까지 큰 변화를 나타내지 않았다. 김치 재료에 따른 미생물들의 증식의 차이는 크지 않았으나 멸치젓과 새우젓을 비롯하여 모든 재료가 첨가된 김치에서 발효 후기의 젖산균의 수가 가장 낮았다. 저장중 pH의 변화는 발효초기에는 멸치젓과 생강이 들어 있지 않은 김치가 가장 낮았으나 발효 후기에서는 김치별로 큰 차이는 나타나지 않았다. 발효 후기의 김치별 산의 생성정도는 젖산균의 증식정도와 밀접한 관계를 나타냈다. Population changes of aerobic bacteria and lactic acid bacteria and changes of pH, acidity, and total sugar content were investigated during the fermentation of Kimchies containing different ingredients at 25℃. The numbers of aerobic bacteria decreased from initial period of fermentation. Lactic acid bacteria increased during the first one day rapidly and thereafter they did not changes to the late period of fermentation in all Kimchies. pH decreased at first day of fermentation drastically and decreased slowly thereafter. Acidity increased on the third day of fermentation. Acidity was very low in Kimchi containing both salted anchovies and salted shrimp and this result was concerned with the number of lactic acid bacteria and changes of pH. Total sugar content decreased gradually from initial period to late period of fermentaion.

젓갈과 고추 첨가 형태가 김치 기호도에 미치는 영향

황금희,유영균,정두례,조남철,정난희 한국식품영양학회 2000 韓國食品營養學會誌 Vol.13 No.3

김치에 첨가되는 소금, 고추. 젓갈 등 재료의 종류와 첨가량. 숙성 기간을 달리한 김치를 제조하여 이화학적 성질과 관능검사를 실시하였다. 김치의 pH는 제조당일에는 건고추군의 김치가 다른군 김치보다 높게 나타났고, 생갈은고추군과 건고추군의 새우젓군 김치가 높게 나타났다. 숙성 3일은 모든 김치의 pH가 급격히 감소하였고, 숙성 기간이 길어지면서 점차 감소하였다. 김치의 염도는 양념 조건에 관계없이 숙성 5일까지 약간 감소하는 정도였고, 숙성은 염도의 변화에 영향을 주지 않았다. .김치의 적정산도는 양념 조건에 따라 약간의 차이를 보여 제조당일은 혼합고추군. 멸치 액젓군 김치가 다른 김치보다 현저하게 높았고, 숙성 적기인 5일에는 고추의 종류에 관계없이 새우젓군 김치가 더 높은 값을 나타냈다. 김치의 아스코르브산의 변화는 모든 김치에서 숙성 초기와 숙성적기 이후에 급격한 감소를 보였다. 관능검사 결과를 종합적으로 비교해 보면 외관과 색을 건갈은고추군 김치가 낮게 나타났고, 신맛은 고추의 종류에 상관없이 젓갈군에서 강하게 평가되었으며 탄산미 또한 젓갈군이 높게 평가받았고 특히 멸치젓군이 새우젓군보다 약간 높았다. 짠맛은 혼합젓갈군이 가장 강했다. 조직감은 생갈은고추군과 멸치액젓군 김치가 가장 좋았고 건갈은고추과 대조군 김치가 가장 낮았다. 이취는 건갈은고추군 김치가 낮게 나타났고 생갈은고추군의 대조군 김치와 혼합고추군의 새우젓군 김치가 강하게 나타났다. 종합적인 맛은 생갈은고추군, 혼합고추군, 건갈은고추군 순서 이있으며 젓갈군 김치가 대조군 김치보다 월등히 높게 나타났으나 젓갈의 종류에는 크게 영향 받지 않았다. This study was conducted to examine the additive effects of the kinds and the levels of red pepper, fermented seafoods(anchovies and shrimps), on the properties of Kimchis for 9 days at 18℃ fermentation. The pH of all Kimchis decreased during fermentation, raw red pepper, dried red pepper and fermented shrimps added Kimchis was higher. Salinity of Kimchis was 2.34∼2.55%(w/w) and titratable acidity were higher in mixed red pepper and fermented anchovy added Kimchis than others. Ascorbic acid contents of all Kimchis were decreased as fermentation increased. Through all fermentation period, appearance & color was the worst in dried red pepper added Kimchis, sourness and saltiness were higher in fermented seafoods added Kimchis than others, carbonated flavor was higher fermented anchovies than fermented shrimps added Kimchis, texture had the highest scores in raw red pepper, fermented anchovies added Kimchis, the lowest scores in dried red pepper, deleted fermented seafoods added Kimchis. Off-flavor was higher in raw red pepper, deleted fermented seafoods added Kimchis and mixed red pepper, fermented shrimps added Kimchis than others, overall eating quality was decreased raw red pepper added Kimchis > mixed red pepper added Kimchis > dried red pepper added Kimchis.