지용성 비타민 A의 안전성 및 기능성에 대한 연구 (I)

이헌옥,엄애선 한양대학교 2004 韓國 生活 科學 硏究 Vol.- No.24

In this study, we evaluated the pharmacological effects and safety of the fat-soluble vitamin A as functional food ingredients in Korea, USA and Japan. We reviewed its action and pharmacology, precaution, adverse reaction, dosage and administration based on recent studies. The results from this study would be useful to officialized some guidelines in the functional food policies and be helpful to develop functional food in the industry.

단체급식 영양사의 계란 요리에 대한 인식도에 따른 이용실태와 활용증대 방안

이헌옥,성시진,백상우,박중근,김종준,강은주,엄애선,Lee, Heon Ok,Seong, Si Jin,Beak, Sang Woo,Park, Jung Geun,Kim, Jong Jun,Kang, Eun Zoo,Om, Ae Son 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.5

Purpose: This study aims to provide important methods to increase egg usage eggs in communal food services, based on the knowledge and awareness of the dietician. Methods: A survey on 200 dieticians in various aspects, such as egg purchase, utility, importance of egg dishes and allergy awareness was conducted. Result: Dieticians' highest consideration in purchasing eggs were cost (41.5%) and food safety certification (41.0%); the 88.6% of purchases were general egg. The most inconvenient issues in the purchase were inability to confirm freshness (42.0%), frequent breakage (23.5%) and inconvenience in shell disposal (18.5%). During the process of cooking, cracking egg shells (49.5%) and disposal of shells (14.0%) were marked as the major inconveniences. When questioned on intention to purchase liquid and powder eggs to overcome the shell disposal inconvenience, 64% answered no, with distrust in food safety (44.5%) being the major concern. The frequency of using eggs as the main ingredient was 1~2 times per week, with 49.0%. Food service customers favored rolled omelet (36.7%) and steamed egg (20.6%), and the most used utensil was the frying pan (56.5%). When important factors in egg dishes, namely diverse menu, taste, nutrition, consumer satisfaction and allergic reaction were surveyed, most answered that all 5 factors were important. Conclusion: For increasing egg dish inclusions in communal food service, the safety assurance, increase in liquid and processed egg use, and supply of cooking utilities are necessary.

식품 위해 요소중점 관리 기준에 대한 서울지역 사업체 급식관리자의 위생관리평가

이헌옥,심재영,김영경,조민호,최호순,엄애선 한국조리과학회 2001 한국식품조리과학회지 Vol.17 No.6

Hazard Analysis Critical Control Point(HACCP) is becoming an important component of food safety worldwide. The aim of this study was to investigate comprehensively the education and knowledge level of food service managers on HACCP as well as applying HACCP system to industrial foodservice. Total 247 foodservice managers participated in the survey and 159 responses were used for analysis. The results were as follows; 1) 89% of foodservice managers were educated about HACCP, and 40.9% felt they did fully understand HACCP and 47.8% did half. 2) The score for the implementation of HACCP was in the order of apparatus and facility sanitation, personal sanitation, and time-temperature/etc. sanitation. 3) Foodservice managers who were taught HACCP kept a deep attention to food and personal sanitation, compared with those without education(p<0.05). However, the education time on HACCP affected conducting safety management. The results suggest that education and understanding of HACCP are positively related, and understanding of HACCP has a positive influence on conducting safety management.

사업체 급식의 HACCP 제도 도입을 위한 인지도 조사

이헌옥,심재영,신현아,정덕화,엄애선 한국조리과학회 2002 한국식품조리과학회지 Vol.18 No.3

For the introduction of HACCP to industry food service, a survey was conducted from 150 dieticians and 40 managers on their recognition on HACCP system. The questionnaire of the survey included the status of current food safety management, management responsibilities, recognition on HACCP, problems in HACCP introduction. The majority of respondents was satisfied with the current food safety management, and the food service managers were more confident than dieticians in terms of food safety. Foodservice managers (100%) and dieticians (96%) recognized HACCP system; however, they responded the application of HACCP to industry food service were only 27% and 12.5%, respectively. They pointed out the reasons that they cannot introduce HACCP to their industry food service were the lack of benefits and good facilities. Dieticians strongly recognized the need of correction of food safety management in industry food service, compared with food service managers. The results suggest that the introduction of HACCP to industry food service should be accomplished by continuous education and information on food safety, improving facilities and a variety of benefits to HACCP-implemented companies from the government.

김 가수분해물로부터 Angiotensin - I Converting Enzyme 저해 Peptide 의 분리 , 정제

이헌옥(Heon Ok Lee),김동수(Dong Soo Kim),도정룡(Jeong Ryong Do),권대영(Dae Young Kwan) 한국수산과학회 2001 한국수산과학회지 Vol.34 No.2

본 연구는 김의 Maxazyme NNP 가수분해물로부터 여러 단계의 column chromatography 및 HPLC를 통해 ACE 저해 peptide 를 분리, 정제하여 이의 분자량과 amino acid sequence를 분석하였다. ACE 저해 효과가 큰 저분자 peptide의 함량이 많은 가수분해물을 얻기 위한 최적의 단백질 가수분해 효소를 선정하기 위하여 시험한 결과, Maxazyme NNP에 의한 가수분해물의 ACE 저해 효과가 37.2%로 가장 높게 나타났다. 김의 효소 가수분해물로부터 ACE 저해 peptide만을 효율적으로 분리하기 위한 추출 조건 시험에서, 색소 제거를 위해서는 diethylether 처리가, 다당류 및 고분자 단백질 제거를 위해서는 70% ethanol 처리가 각각 선정되었다. 김 가수분해물로부터 ACE 저해 peptide를 분리, 정제하기 위한 첫 단계로 ultrafiltration을 한 결과, 분자량 3,000 이하 분획물의 ACE 저해 효과가 69.4%로 가장 높았으며, 이 분획물을 gel filtration chromatography (Sephadex G-25), reverse-phase HPLC (ODS & Vydac C-18) 및 gel permeation chromatography (Superdex Peptide HR)와 같은 단계별 column chromatography를 행하여 최종적으로 단일 peptide peak들을 분리하였다. 이들 단일 peptide peak들의 분자량을 Electrospray-Mass Spectrometer로 측정한 결과, 각각 413.48 (S1O2V2V1P), 346.86 (S1O2V2V2P) 그리고 320.32 (S2O6V3V1P) dalton 이었으며, 이들 peptide의 amino acid sequence 는 N-말단으로부터 아미노산 잔기를 분석한 결과, 각각 Val-Gln-Cly-Asn, Thr-Glu-Thr 및 Phe-Arg으로 확인 되었다. The angiotensin-I converting enzyme (ACE) inhibitors from layer hydrolysate was isolated. Among the 13 kinds of proteases, Maxazyme NNP was most effective for preparing the high ACE inhibitory compound. In extraction conditions of ACE inhibitory peptide from laver hydrolysate, ACE inhibitory activity of hydrolysate treated with diethylether for decolorization and that of 70% ethanol soluble fraction among the different ethanol concentrations were higher than other preparations. Low molecular fraction less than 3,000 dalton of laver hydrolysate separated by ultrafiltration had the highest ACE inhibitory activity. For further separation of ACE inhibitory peptide from laver hydrolysate, gel filtration chromatography (Sephadex G-25), reverse-phase HPLC (ODS & Vydac C-18) and gel permeation chromatography (Superdex Peptide HR) were performed. The molecular mass of the ACE inhibitory peptide fractions of gel permeation chromatography determined by electrospray-mass spectrometer were 413.48 (S1O2V2V1P), 346.86 (S1O2V2V2P) and 320.32 (S2O6V3V1P) dalton and their amino acid sequence were Val-Gln-Gly-Asn, Thr-Glu-Thr and Phe-Arg, respectively.

해조류의 Angiotensin-1 전환효소 저해작용

이헌옥(Heon Ok Lee),김동수(Dong Su Kim),도정룡(Jeong Ryong Do),고영수(Young Su Ko) 한국수산과학회 1999 한국수산과학회지 Vol.32 No.4

This study was conducted to investigate the inhibitory activity of water extracts and its enzymatic hydrolysates from algae against angiotensin-I converting enzyme (ACE). The 7 kinds of algae were extracted with water at 50℃, 70℃ and 98℃. ACE inhibitory activities of water extacts were the highest at 70℃, and those of ceylon moss, laver, green laver, sea mustard, seaweed fusiforme, sea tangle and sea staghorn were 10.9%, 9.3%, 8.9%, 8.2%, 7.5%, 7.1% and 7.0%, respectively. Laver, green laver, sea mustard and ceylon moss of high ACE inhibitory activities among the 7 kinds of water extracts were hydrolyzed by maxazyme and papain during 24hrs. ACE inhibitory activity of enzymatic hydrolysates was higher than that of water extracts, and was the highest in enzymatic hydrolysate of laver among the tested samples. In laver hydrolysates by proteases, the highest ACE inhibitory activity and peptide-nitrogen contents were observed at 8 hour hydrolysis, and the hydrolysates by maxazyme showed relatively higher activity than those by papain (31.3 and 27.9%, respectively). But peptide-nitrogen contents were greater in papain hydrolysates than in maxazyme.

수용성 비타민 C의 기능성에 대한 고찰

김인혜;이헌옥;심재영;엄애선 한양대학교 2008 韓國 生活 科學 硏究 Vol.28 No.1

Vitamin C is one of the most water-soluble vitamins and an essential nutrient for maintaining normal metabolism in body. The major deficiency syndromes of vitamin C are scurvy, dry eyes and connective tissue damages. Vitamin C is classified into two forms the reduced ascorbic acid and the oxidized dehydroascorbic acid(DHA). The reduced ascorbic acid is transported by sodium vitamin C cotransporter (SVCP) and th oxidized DHA by glucose transporter(GLUT). Additionally, vitamin C is an important dietary antioxidant under various oxidative stress circumstance. It plays also role in the prevention of certain chronic degenerative disorders such as coronary heart disease and cancers. Vitamin C is relatively nontoxic but daily dose above 1mg might cause some problems such as nausea or diarrhea. This article highlights several functionality of vitamin C. In addition, we discussed on mechanism of vitamin C transport, bioavailability and current limitations related vitamin C.

영양강조표시제품의 무기질 (칼슘, 철, 아연) 함량 분석과 상호작용에 대한 연구

정다운,이헌옥,김영경,서건호,엄애선 한국식품위생안전성학회 2016 한국식품위생안전성학회지 Vol.31 No.6

The present study aimed to calcium (Ca), iron (Fe) and zinc (Zn) contents were compared with reference values indicated on the nutrition label of nutrition emphasized food. Also, this paper will briefly review and evaluate what is currently known about Fe-Zn and Ca-Fe interaction. Ca, Fe or Zn-emphasized product, including cereal, snack, soy milk, chocolate product, other cocoa product, sugars product, beverage and tea were analyzed. The contents of Ca, Fe, and Zn in samples after dry-ashing were examined by ICP. The measured Ca (n=42), Fe (n=13), Zn (n=6) values were ranged 87~176%, 98~167%, 98~275% of reference value indicated product, respectively. All samples were ranged more than 80% of the reference value, which were complied with food regulation. High intake of Ca has been shown to adversely affect Fe absorption and the negative effect of Fe on Zn absorption is well known. Therefore, it is important to consider Ca-Fe and Fe-Zn absorption interaction, when Ca, Fe or Zn-emphasized product produce and nutrition labeling policy should be managed regularly with continuous monitoring.

콩 이소플라본이 난소를 절제한 성장기 흰쥐의 골격대사에 미치는 영향

김영경,이헌옥,엄애선 한국조리과학회 2005 한국식품조리과학회지 Vol.21 No.5

우리나라 영.유아용 조제식의 영양소 규격기준 개선방안 연구

엄애선,이헌옥,문지혜,심재영,김인혜,원선임,나영아,최윤주,이혜영,박혜경,김명철,Om, Ae-Son,Lee, Heon-Ok,Moon, Ji-Hea,Shim, Jae-Young,Kim, In-Hye,Won, Sun-Im,Rha, Young-Ah,Choi, Yun-Ju,Lee, Hye-Young,Park, Hye-Kyung,Kim, Myung-Chul 한국식품영양과학회 2007 한국식품영양과학회지 Vol.36 No.5

영 유아의 정상적인 성장과 발육에 도움을 줄 수 있는 영 유아용 조제식의 영양적 완전성을 강화하기 위하여 우리나라, CODEX, 미국, 일본, EU, 호주 및 뉴질랜드의 관련법령 및 개선안을 비교 분석 후, 우리나라 영 유아용 조제식의 규격기준의 개선방안을 다음과 같이 제시하고자 한다. 조제유류와 영아용 조제식으로 이원화된 기준을 CODEX 규격안과 같이 '영 유아용 조제식'으로 통합하고 사용 대상을 6개월 이내의 영 유아로 한정하도록 제시한다. 영 유아용 조제식의 유단백질에 대한 질소계수를 CODEX 규격안과 동일한 수준으로 변경하고, 단백질 급원에 따른 함량별 차이와 모유내의 필수아미노산 성분을 단백질 함량 규격에 제시한다. 또한 영 유아를 위한 필수지방산인 $\alpha$-linolenic acid, DHA와 EPA, trans fatty acid 함유량을 지방 함량 규격에 제시한다. 영 유아용 조제식의 비타민과 무기질 및 기타 영양소의 성분기준을 선진국과 동일한 중량(100 g)당에서 에너지(100 kcal)당 영양소 함량으로 개선하도록 제시한다. 현행 규격에는 일부 비타민(비타민 A, D)과 무기질(나트륨, 칼륨 및 염소)의 최대값만 지정되어 있으므로 모든 비타민과 무기질의 최대값을 설정하도록 제시한다. CODEX 규격안, EU, 호주 및 뉴질랜드 영 유아용 조제식 관련 규격에서 제시한 모유내 면역증진성분으로 알려진 nucleotide 5종(cytidine, uridine, adenosine, guanosine, inosine 5'-monophosphate)과 치아 건강 유지에 도움이 되는 불소의 함량 규격을 설정하도록 제시한다. The purpose of the present study was to propose some amendments on nutrient standard regulations of infant formula in Korea. For this purpose, we compared and analyzed the nutrient regulations of Korea, CODEX, U.S.A, Japan, EU, Australia and New Zealand. Some developing aspects of Korea's nutrient standard regulations for infant formula need to be examined as follows: firstly, both milk-based formula and soy-based formula standards would be unified into an infant formula, and the user of infant formula would be categorized for babies less than 6 month old. Secondly, nitrogen conversion factor of milk protein in the infant formula would be 6.38, which is the same as that of CODEX Revised Standard. Protein quantities could be differentiated by protein sources, and essential amino acids in human milk would be standardized according to protein contents. Thirdly, $\alpha$-linolenic acid, docosahexaenoic acid (DHA), and eicosapentaenoic acid (EPA) as essential fatty acids and trans fatty acid would be standardized in terms of the contents. Fourthly, it is recommended that the unit of vitamins and minerals would be changed from g/100 g to g/100 kcal, and individual vitamins and mineral would have their maximum values. Finally, 5 nucleotides (cytidine, uridine, adenosine, guanosine, inosine 5'-monophosphate) and fluoride would be required for the strengthening the immunity and the development of teeth, respectively. In conclusion, the scientific studies on amendment scheme of nutrient standard regulations of infant formula is very important to fortify nutritional completeness for Korean infants and young children.