송이버섯 균사체를 이용한 대두 고체발효 중 영양성분과 식물성 에스트로겐 성분의 생물전환

이희율,조계만,주옥수 한국식품저장유통학회 2023 한국식품저장유통학회지 Vol.30 No.6

The findings of this study confirmed the alteration of β-glucosidase activity, nutritional constituents, isoflavones, antioxidant activities, and digestive enzyme inhibition activities in soybeans during solid-state fermentation times with mycelia of Tricholoma matsutake. After nine days, the highest activity level was observed for β-glucosidase (3.90 to 38.89 unit/g) and aglycones (163.03 to 1,074.28 μg/g). The sum of isoflavones showed a significant decrease (3,489.41 to 1,325.66 μg/g) along with glycosides (2,753.87 to 212.43 μg/g) for fermentation, while fatty acids showed a slight increase and amino acids showed a marked increase. Total phenolic and flavonoid contents showed a corresponding increase according to fermentation times (5.58 to 15.09 GAE mg/g; 0.36 to 1.58 RE mg/g). Antioxidant and enzyme inhibition activities also increased; in particular, the highest level of scavenging activities was observed for ABTS (up 60.13 to 82.08%), followed by DPPH (up 63.92% to 71.98%) and hydroxyl (up 36.01 to 52.02%) radicals. Of particular interest, α- glucosidase (6.69 to 83.49%) and pancreatic lipase inhibition (1.22 to 77.43%) showed a marked increase. These results demonstrated that fermentation of soybeans with the mycelia of T. matsutake enhanced the nutritional and functional constituents, and the biological activities of soybeans. Thus, this fermentation technology can be used to produce a novel functional materials from soybeans.

인삼, 산양삼 및 산양삼 전초의 영양성분 및 항산화 활성의 종합적인 비교

이희율,정재각,김수철,조두용,김민주,이애련,손기호,이진환,이동희,조계만 한국응용생명화학회 2021 Journal of Applied Biological Chemistry (J. Appl. Vol.64 No.4

This study investigated that comparison of the nutrients (including fatty acids, amino acids, and minerals) and ginsenoside, total phenolic (TP) and total flavonoid (TF) contents and antioxidant activities in 5-year-old cultivated ginseng (CG), mountain-cultivated ginseng (MCG), and whole plant parts of MCG (WPMCG). The contents of total fatty acids and unsaturated fatty acids were determined highest in MCG (1215.9 and 751.2 mg/100 g), and saturated fatty acid was determined highest in WPMCG (486.4 mg/100 g) respectively. Characteristically, the α- linolenic acid content was detected up to 10 times higher in MCG (139.3 mg/100 g) and WPMCG (194.4 mg/100 g) compared to CG (18.1 mg/100 g). Total free and essential amino acid contents were high with CG <MCG <WPMCG (1006.35 mg/100 g and 839.46 mg/100 g). Notably, γ-aminobutyric acid and arginine were detected as the main non-essential amino acids with highest levels detected in WPMCG (163.10 mg/100 g) and MCG (305.23 mg/100 g), respectively. Total mineral content was high in CG (30.36 mg/100 g) and WPMCG (29.82 mg/100 g). Particularly, Calcium (Ca) was detected more than twice as high in WPMCG (6.68 mg/100 g) as compared to CG and MCG. TP and TF contents were 5.12 gallic acid mg/g and 3.04 RE mg/g respectively. Ginsenoside content was the highest in WPMCG (42.44 mg/g) in general and the highest antioxidant activity was also observed in WPMCG.

가공 방법에 따른 하수오의 영양성분 및 항산화 활성의 종합적인 비교

이희율,황정은,화경판,조두용,정재각,김민주,정종빈,장무연,조계만 한국응용생명화학회 2022 Journal of Applied Biological Chemistry (J. Appl. Vol.65 No.4

본 연구는 증자, 숙성 및 발효에 따른 Polygoni multiflori Radix의 이화학적 특성, phytochemical 함량, 영양성분 및 항산화 활성 변화를 확인하였다. Polygoni multiflori Radix (PMR) 은 가공 후 pH는 약간 감소하고 산도는 증가하였다(pH 5.70 →4.78, 산도 0.23→0.29%). 환원당 함량은 숙성과 발효 후PMR (1.19mg/g)에서 1.40 (FPMR), 1.30 (RPMR), 1.53 (FRPMR), 1.99 (BPMR) 및 2.33 mg/g (FBPMR)으로 증가하였다. Total phenolic 함량은 PMR (6.05 mg/g)에서 가장 높았으며, total flavonoid 함량과 maillard product는 PMR을 숙성과 발효 후증가하였으며 각각 BPMR (1.60 mg/g)과 FBPMR (2.76 O.D.) 에서 가장 높았다. 주요 phytochemical은 2,3,5,4'-tetrahydroxystilbene- 2-0-α-glucoside로 PMR (64.9 mg/g)에서 가장 높았으며, FPMR에서 46.47 mg/g, RPMR에서 33.94 mg/g, FRPMR에서48.76 mg/g, BPMR에서 36.68 mg/g, FBPMR에서 34.35 mg/g이검출되었다. 주요 지방산과 유리아미노산은 palmitic acid (C16:0)과 proline이었다. 2,2-diphenyl-1-picrylhydrazyl, 2,2'- azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt 라디칼 소거활성 및 FRAP 환원력은 대체로 PMR (39.06%, 98.32%, 및 2.61 O.D. - 추출물 농도 1.0 mg/mL)에가장 높은 활성을 보였으며 숙성과 발효 후에 감소하는 경향을보였다.

국산콩을 이용한 콩고기 제조 및 이들의 품질 특성과 항산화 활성

이희율,신연미,황정은,이병원,김현태,고종민,백인열,안민주,최진상,서원택,조계만 경상대학교 농업생명과학연구원 2014 농업생명과학연구 Vol.48 No.5

We tested the possibility of Korean whole soybean for the production of soybean meat. Themoisture, crude ash, crude protein, crude fat, and carbohydrate contents of the produced soybeanmeats were determined to be the 47.42 (R1), 44.82 (R2), 46.72 (R3), and 46.20 (R4) g%, 1.81,2.18, 2.24, and 2.28 g%, 28.65, 26.24, 20.77, and 21.91 g%, 9.12, 9.74, 9.51, and 10.95 g%,and 13.0, 16.0, 20.76, and 18.66 g%, respectively. The most abundant amino acids and fattyacids in the soybean meats were glutamic acid [20,702.17, 18,869.75, 11,640.85, and 15,983.47mg%] and palmitoleic acid [719.54, 749.38, 708.65, and 818.56 mg%], respectively. The bestacceptability in a sensory test was observed at the produced soybean meat with R2 condition. The texture analysis indicated that hardness and gumminess were higher in the producedsoybean meat with R2 condition than the other conditions, but there were few differences in thecolor (i.e. L, a, and b values) by the various cooking methods. In addition, the isoflavoneaglycone types (daidzein, glycitein, and genistein) were higher in the produced soybean meat with R2 condition than the others. However, the total phenolic and flavonoid contents werehigher in the produced soybean meat with R4 condition than the others, corresponding theproduced soybean meat as R4 condition were highest showed the antioxidant activities thanother conditions.. These results suggest that production of analogous meat using a Korean wholesoybean was possible. 본 연구에서는 콩고기 제조를 위해 국산콩 활용 가능성을 시험하였다. 제조된 콩고기의 수분 함량은각각 47.42 (R1), 44.82 (R2), 46.72 (R3) 및 46.20 (R4) g%, 회분 함량은 1.81, 2.18, 2.24 및 2.28g%, 조단백질 함량은 28.65, 26.24, 20.77 및 21.91 g%, 조지방 함량은 9.12, 9.74, 9.51 및 10.95g% 및 탄수화물 함량은 13.0, 16.0, 20.76, and 18.66 g% 있었다. 제조된 콩고기에서 가장 풍부한아미노산과 지방산은 각각 glutamic acid(20,702.17, 18,869.75, 11,640.85, 및 15,983.47 mg%) 및palmitoleic acid(719.54, 749.38, 708.65, 및 818.56 mg%) 있었다. 기호성은 다른 조건들보다 R2 조건으로 제조된 콩고기가 가장 우수하였다. 조직감은 견고성과 검성이 다른 조건들보다 R2 조건으로 제조된 콩고기가 높은 것으로 나타났으나, 색도(L, a 및 b 값)는 거의 차이가 없었다. 또한 isoflavone의구성(daidzein, glycitein 및 genistein)은 다른 조건의 콩고기들보다 높았다. 그러나, total phenolics및 total flavonoids 함량은 다른 조건들보다 R4의 조건으로 제조된 콩고기가 가장 높았으며, 이에 상응하여 항산화 활성 역시 R4의 조건으로 제조된 콩고기가 가장 높게 나타났다.

야생 효모 Saccharomyces cerevisiae Y28을 이용하여 제조한 참다래-대봉감 혼합과실주의 이화학적 특성 및 향기성분

이희율,서원택,정성훈,황정은,안민주,이애련,신지현,이주영,조현국,조계만,Lee, Hee Yul,Seo, Weon Taek,Jeong, Seong Hoon,Hwang, Chung Eun,Ahn, Min Ju,Lee, Ae Ryeon,Shin, Ji Hyun,Lee, Joo Young,Jo, Hyeon Kook,Cho, Kye Man 한국미생물학회 2016 미생물학회지 Vol.52 No.1

본 연구에서는 야생 효모 Saccharomyces cerevisiae Y28을 이용하여 참다래-대봉감 혼합과실주 제조를 위해 과즙의 효소 처리 조건 확립, 참다래-대봉감 비율별 알코올 발효 특성 및 향기성분 분석을 조사하였다. 최적 효소 처리 조건은 참다래는 0.3%, 1시간이었고 대봉감은 0.3%, 3시간이었다. 참다래-대봉감 혼합과실주의 pH는 발효 후 3.69-3.77로 거의 변화가 없었고, 산도는 발효 후 증가하여 1.51-2.07%로 있었으나, 대봉감 첨가량이 증가할수록 산도는 낮았다. Brix 및 환원당은 발효 후 감소하여 각각 $8.8-9.6^{\circ}brix$ 및 6.07-6.90 g/L 있었다. 혼합과일주의 주요 유기산은 tartaric acid, malic acid 및 citric acid 있었고, 유리당 sucrose 및 glucose은 미량 검출되었다. 발효 후 수용성 phenolics 함량 감소하고 상대적으로 갈변도는 증가하여 각각 1.00-1.25 g/L 및 0.212-0.412 수준이었다. 주요 향기성분으로 ethyl acetate와 hydrazine, 1,1-dimethyl가 있으며 장미와 유사한 향을 가지는 phenylethyl alcohol 또한 모든 시료에서 검출되었다. 관능평가 결과, 참다래:대봉감(7:3) 혼합과실주가 다른 비율 혼합과실주보다는 기호성이 약간 우수하였다. The study was aimed to investigate the mixing ratio of kiwi and persimmon juices for the production of good quality wine by Saccharomyces cerevisiae Y28. Firstly, the optimum condition of rapidase treatment for the kiwi and persimmon juices was established, thereafter various mixing ratio (10:0, 9:1, 8:2, 7:3, 6:4, 5:5) of kiwi and persimmon was investigated regarding physiochemical properties and flavor compounds of wine. As the result, the optimum conditions were obtained as 0.3% rapidase for 1 h in kiwi and 0.3% rapidase for 3 h in persimmon. According to higher ration of persimmon, the pH of wines increased from 3.69 to 3.77, while the acidity of wines decreased from 2.07% to 1.51% at 14 days fermentation. The ranges of brix and reducing sugar in wines were decreased which ranges around 9.6 to 8.8 and 6.07 to 6.90 g/L, respectively, after fermentation. Major organic acid in wines were identified as tartaric acid, malic acid, and citric acid. A small amount of free sugar such as sucrose and glucose were detected in wines, but fructose was completely absent. The soluble phenolic contents were decreased that ranges around 1.00 to 1.25 g/L, in contrast, browning degree were increased ranges around 0.212 to 0.412 after fermentation. The major flavor components were identified as ethyl acetate and hydrazine, and 1,1-dimethyl. Importantly, phenylethyl alcohol was detected from the all wines that have a typical rose like flavor. But sensory test results and preference of kiwi-persimmon (7:3) mixing wine was better than the other wines.

고 이소플라본 함유 콩잎의 저장 온도와 기간에 따른 영양학적 성분과 항산화 활성 변화

이희율 ( Hee Yul Lee ),이동희 ( Dong Hee Lee ),김수철 ( Su Cheol Kim ),조두용 ( Du Yong Cho ),조계만 ( Kye Man Cho ) 한국응용생명화학회(구 한국농화학회) 2020 Journal of Applied Biological Chemistry (J. Appl. Vol.63 No.4

본 연구는 고 이소플라본 함유 콩잎을 5, 25 및 55 ℃에서 180 일간 저장하면서 지방산, 아미노산, 무기질, 이소플라본, 총 phenolics, 총 flavonoids 및 라디칼 소거활성 변화를 확인하였다. 총 지방산 함량은 저장 기간에 따라 큰 차이를 보이지 않았다. 총 아미노산 함량은 저장 0일에 1313.81 mg/100 g에서 5, 25 및 55 ℃에서 180일째 각각 1776.15, 1693.93 및 1551.18 mg/100 g로 증가하였다. 총 무기질 함량은 저장 초기(51.65 mg/100 g)에 비해 5, 25 및 55 oC에서 180일째 각각 49.93, 50.20 및 61.21 mg/100 g로 검출되었다. 총 이소플라본 함량은 저장기간 중 비교적 큰 변화가 없었다. 55 ℃에서 180일 저장의 경우, glycosides와 aglycones은 각각 2195.13과 480.61 μg/g로 증가하였으며, malonylglycosides는 1289.48 μg/g로 감소하였다. 한편, 총 phenolics 및 총 flavonoids 함량은 0일 저장 시료에서 각각 9.31과 8.61 mg/g에서 180일째 각각 9.97과 9.30 mg/g으로 약간 증가하였고, 이에 상응하여 DPPH, ABTS 및 hydroxyl 라디칼 소거활성은 저장 0일째 각각 30.91, 55.98 및 23.27%에서 180일째 37.10, 62.54 및 30.95%로 증가하였다. This study investigated that change of the nutrients (including fatty acids, amino acids, and minerals) and total phenolic (TP), total flavonoid (TF), and isoflavone contents and antioxidant activities during the storage of soybean leaves containing high isoflavone contents at 5, 25, and 55 ℃ for 180 days. The contents of free amino acids were increased from 1313.81 mg/100 g at 0 day to 1776.15, 1693.93 and 1551.18 mg/ 100 g at 5, 25, and 55 ℃ storage for 180 days, respectively, but the values of fatty acids were little unchanged. The contents of minerals were detected from 51.65 mg/100 g (0 day) to 49.93 (5 ℃), 50.20 (25 ℃), and 61.21 (55 ℃) mg/100 g at 180 days, respectively. The levels of total isoflavones did not change during the storage periods. In case of storage at 55 ℃, the contents of glycosides (1347.78→2195.13 μg/g) and aglycones (342.79→ 480.61 μg/g) increased during storage, while the levels of malonylglycosides (2209.22→1289.48 μg/g) decreased. Also, the TP and TF contents were slightly increased from 9.31 and 8.61 mg/g at 0 day to 9.97 and 9.3 mg/g at 180 days, corresponding to the radical scavenging activities of 2,2-diphenyl-1-picrydrazyl, 2,4,6-azino-bis (3-ethylbenzthiazoline-6-sulphnoic acid), and hydroxyl increased from 30.91, 55.98 and 23.27% from 37.10, 62.54, and 30.95%, respectively.

여주 피클 숙성 중 품질 특성 및 항산화 활성 변화

이희율(Hee Yul Lee),박경숙(Kyung Sook Park),주옥수(Ok Soo Joo),황정은(Chung Eun Hwang),안민주(Min Ju Ahn),정영심(Young Sim Jeong),홍수영(Su Young Hong),권오경(Oh Kyung Kwon),강상수(Sang Soo Kang),육흥주(Heung Joo Yuk),김행란(Haeng-Ra 한국식품영양과학회 2015 한국식품영양과학회지 Vol.44 No.3

여주는 항당뇨, 항암, 항염증, 항바이러스 및 항산화 활성의 다양한 생리적 효능을 지니고 있다. 그러나 쓴맛으로 인해 여주를 이용한 식품 개발은 미비한 실정이다. 이에 본 연구에서는 여주를 이용하여 피클을 제조하고 숙성 기간 중 품질 특성과 항산화 활성을 살펴보았다. 숙성 4주 후에 피클의 pH, 염도, 가형성 고형분 및 환원당은 감소하였고 산도는 증가하였다. 한편 총 균수, 젖산균수 및 효모균수는 1주까지 빠르게 증가하다가 이후에는 약간 감소하였다. 여주 피클숙성 중 수용성 phenolics는 증가하였고 이에 상응하여 항산화 활성도 증가하였다. 또한 여주 피클의 조단백질, 칼륨 및 인 함량은 여주 원료보다는 낮았으나 조지방 및 소금 함량은 높았다. 여주 피클 숙성 중 쓴맛과 향의 개선을 위하여 옥수수수염 추출물을 첨가하였는데 0.25% 옥수수수염 추출물 여주 피클이 관능적으로 가장 우수하였다. Bitter melon (Momordica charantia L.) has various biological functions, including anti-diabetic, anti-cancer, anti-inflammatory, anti-viral, and antioxidant activities. However, the development of foods using bitter melon (BM) is unexplored due to its bitter taste. In this study, BM pickle was prepared, and changes in quality characteristics and antioxidant activity during ageing were determined. After 4 weeks of ageing, pH levels, salinities, soluble solids, and reducing sugars of BM pickle decreased, whereas acidities increased. In addition, total viable, lactic acid bacteria, and yeast viable cell numbers greatly increased until 1 week, after which they slightly decreased. Levels of soluble phenolics increased during ageing, antioxidant activity increased accordingly. Crude protein, K, and P contents of pickles were lower than in raw material of BM, whereas crude fat and Na contents increased. Corn silk extracts were added to BM pickle during ageing in order to improve the bitter taste and flavor. The best sensory quality was obtained by adding 0.25% corn silk extracts.

여주 볶음처리에 따른 생리활성 증진 및 쓴맛 저감 효과

안민주,육흥주,이희율,황정은,정영심,홍수영,권오경,강상수,김행란,박동식,조계만 경상대학교 농업생명과학연구원 2015 농업생명과학연구 Vol.49 No.2

본 연구에서는 볶음 처리 후 여주의 총 phenolics, 총 flavonoids, 갈변물질(MRPs, maillard reaction products), 항산화 활성 및 α-glucosidase 저해활성을 비교하였다. 또한 alkaloids 유도체와 쓴맛 저감 효과를 평가하였다. 볶음 온도 및 시간이 증가함에 따라 볶음 처리된 여주는 총 phenolics, 총 flavonoids, MRPs, 항산화 활성 및 α-glucosidase 저해활성 역시 증가하였으나, alkaloid계 화합물 및 쓴맛은 감소하였다. 특히 200℃에서 15분 동안 볶은 여주는 총 phenolics, 총 flavonoids, MRPs, 항산화 활성 및 α-glucosidase 저해활성이 가장 높았고 alkaloid계 화합물 및 쓴맛은 가장 낮게 나타났다. 이 결과로부터 볶음 여주는 쓴맛이 저감되고 이들 추출물은 식품에서도 잠재적인 천연 항산화제로 사용할 수 있을 것으로 판단되었다. In this study, changes in the total phenolics, total flavonoids, maillard reaction products (MRPs), antioxidant activities, and α-glucosidase inhibition activity of bitter melon during roasting were investigated. Also, the reduction effect of alkaloid compounds and bitter taste of bitter melon were evaluated. The total phenolics, total flavonoids, and MRPs contents, and antioxidant and α-glucosidase inhibition activities of bitter melon increased as the roasting temperature and time increased. Particularly, the bitter melon roasted at 200℃ for 15 min showed the highest total phenolics, total flavonoids, and MRPs contents and antioxidant and α-glucosidase inhibition activities compared to any other roasted samples. However, the alkaloid compounds and bitter taste of bitter melon were significantly decreased by roasting. These results suggest that the roasting process could reduce the bitter taste and their extracts could be used as a potential source of natural antioxidants in certain food applications.

식물공장에서 생산된 새싹인삼의 생육 시기에 따른 영양성분 및 항산화 활성 변화

성진아,이희율,김수철,조두용,정재각,김민주,이애련,정종빈,손기호,조계만 한국응용생명화학회 2022 Journal of Applied Biological Chemistry (J. Appl. Vol.65 No.3

Ginseng sprouts, which can be eaten from leaves to roots, has the advantage of not having to use pesticides without being affected by the season by using smart farms. The optimal cultivation timing of sprout ginseng was checked and the nutritional content and antioxidant activity were compared and analyzed. The values of total fatty acids and total minerals were no significant changes during the growth periods. The contents of total amino acids were slightly decreased to 45 days and after increased to 65 days. When the growth period was 65 days, arginine had the highest content of 3309.11 mg/100 g. The total phenolic contents were high at 3.73 GAE mg/g on the 45 days, and the total flavonoid contents were also the highest at 9.04 RE mg/g on the 45 days. The contents of total ginsenoside was not noticeable for the growth periods (29.83 on 25 days→32.77 on 45 days→26.02 mg/g on 65 days). The ginsenoside Rg2 (0.62 mg/g), Re (8.69 mg/g), Rb1 (4.75 mg/g) and Rd (3.47 mg/g) had highest contents on 45 days during growth. The values of phenolic acids and flavonols were gradually increased to 45 days (338.6 and 1277.14 μg/g) and then decreased to 65 days. The major compounds of phenolic acids and flavonols were confirmed to benzoic acid (99.03-142.33 μg/g) and epigallocatechin (416.03-554.64 μg/g), respectively. The values of 2,2-diphenyl-1-picrylhydrazyl (44.27%), 2,4,6-azino-bis (3-ethylbenzothiazoline-6-sulphnoic acid) diammonium salt (75.16%), and hydroxyl (63.29%) radical scavenging activities and ferric reducing/antioxidant power (1.573) showed the highest activity on the 45 days as well as results of total phenolic and total flavonoid contents.

쑥 당-추출액의 발효 중 효모 다양성과 향기성분 변화

홍수영,정외자,이희율,이진환,황정은,김수철,주옥수,조계만 한국식품저장유통학회 2018 한국식품저장유통학회지 Vol.25 No.7

In this study, we investigated the changes in physicochemical properties, yeast diversity, and volatile flavor compounds during fermentation of mugwort sugar extracts (FMSE). The pH and sucrose levels decreased, while the acidity and reducing sugar, fructose, and glucose contents increased during FMSE. Oxalic and succinic acids appeared to be the predominant organic acids in FMSE. Based on 26S rRNA sequencing, a total of 7 different yeast species including Candida lactis-condensi, Hanseniaspora uvarum, Hyphopichia burtonii, Saccharomyces cerevisiae, Saccharomyces paradoxus, Torulaspora delbruechii, and Zygosaccharomyces pseudorouxii were identified in 5 sampling sites. The prevalence of S. cerevisiae was highest (95%) at 30 days and decreased to 7.5% at 60 days, whereas the abundance of C. lactis-condensi increased from 90% at 60 days to 100% at 90 days of fermentation. The major volatile flavor compound, 3-methyl-1-butanol, considerably increased from 65.95% to 82.98% after 30 days of fermentation and slightly decreased thereafter. In addition, the levels of benzyl alcohol, phenylethyl alcohol, and 5-hydroxymethyl-2-furancarboxyaldehyde increased to 2.56%, 5.48%, and 2.54%, respectively, whereas isopentyl alcohol substantially decreased to 0.12%, at 120 days of fermentation.