건오디박 첨가 쿠키의 품질특성 및 항산화성

전혜련(Hye-Lyun Jeon),오혜림(Hye-Lim Oh),김초롱(Cho-Rong Kim),황미현(Mi-Hyun Hwang),김형돈(Hyung-Don Kim),이상원(Sang Won Lee),김미리(Mee Ree Kim) 한국식품영양과학회 2013 한국식품영양과학회지 Vol.42 No.2

본 연구에서는 당 함량이 높은 쿠키에 항당뇨 및 항산화활성이 우수한 오디박(4%, 8%, 12%)을 첨가하여 건강에 좋은 쿠키를 제조한 후 이화학적, 항산화 특성 및 관능특성을 분석하였다. 건오디박 쿠키 반죽의 밀도는 건오디박 12% 첨가군이 가장 낮았으며, 건오디박 쿠키의 퍼짐성은 건오디박의 첨가량이 증가할수록 증가하였다. 손실률은 건오디박 8% 첨가군이 가장 높았으며, 팽창률은 건오디박 함량이 증가할수록 유의적으로 감소하였다(p<0.05). 명도와 황색도는 건오디박 첨가량이 증가할수록 유의적으로 감소하였다(p<0.05). 적색도는 건오디박 8% 첨가군이 9.28로 가장 높았다pH는 건오디박 12% 첨가군이 가장 낮았으며, 산도는 건오디박 12% 첨가군이 가장 높았다. 가용성 고형물 함량은 오디박 첨가량이 증가할수록 감소하는 경향을 보였고, 환원당은 오디박 첨가량이 증가할수록 유의적으로 증가하는 경향을 보였다(p<0.05). 건오디박 쿠키의 경도, 탄력성 및 씹힘성은 대조군에 비해 건오디박 첨가량이 증가할수록 높게 나타났다. 총 페놀 함량 및 총 플라보노이드 함량은 건오디박 12% 첨가군이 유의적으로 가장 높게 나타났다(p<0.05). DPPH radical 소거능과 hydroxyl radical 소거능 측정 결과 건오디박 함량이 높아질수록 감소하여 항산화성이 높아지는 것으로 나타났으며, ABTS radical 소거능과 FRAP 실험 결과에서도 건오디박 함량이 증가할수록 항산화성이 높아지는 경향을 나타냈다. 관능검사에서 강도특성 및 기호도 평가 결과 전체적인 기호도에서 건오디박 12% 첨가군이 6.43점으로 가장 높은 점수를 받았다. 이상의 연구를 통하여 건오디박 12% 첨가군이 항산화성이 좋았지만 건오디박 8% 첨가군의 기호도가 가장 높았으므로 건오디박 8% 첨가 쿠키가 기능성식품으로 가장 좋을 것으로 사료된다. The aim of this study was to evaluate the quality characteristics and antioxidative properties of cookies supplemented with mulberry pomace (0%, 4%, 8%, 12%). The bulk density, spread ratio, and leavening rate of cookies decreased with increasing amounts of mulberry pomace. The lightness and b value (of the Hunter color system) decreased based on the amount of mulberry pomace. The pH of cookies decreased (acidity increased) with increasing mulberry pomace. The soluble solid content increased according to the amount of added mulberry pomace, but the amount of reducing sugars decreased. In texture analysis, cookies with 12% mulberry pomace had the highest hardness. Total phenol and flavonoid content increased according to the amount of mulberry pomace added. Antioxidant activities, such as DPPH radical scavenging, hydroxyl radical scavenging, ABTS radical scavenging, and FRAP were highest in cookies with 12% mulberry pomace. In the sensory evaluation, sensory scores for color, taste, flavor, texture, and overall preference were highest in cookies with 8% mulberry pomace. Thus, our results suggest that the optimum amount of mulberry pomace to add to cookies is 8%.

수컷 생식줄기세포를 이용한 생식독성 동물대체시험법 개발

전혜련 ( Hye Lyun Jeon ),김태성 ( Tae Sung Kim ),이정선 ( Jung Sun Yi ),안일영 ( Il Young Ahn ),고경육 ( Kyung Yuk Ko ),이진하 ( Jin Ha Lee ),김주환 ( Joo Hwan Kim ),손수정 ( Soo Jung Sohn ) 한국동물실험대체법학회 2015 동물실험대체법학회지 Vol.9 No.1

Currently, alternative test methods are actively being developed as a replacement for animal testing, based on the 3Rs (Replacement, Refinement, Reduction). However, the development of alternative test methods for the evaluation of reproductive and developmental toxicity is in its early stage, and no established test methods exist. This study is aimed at developing an alternative test method to evaluate reproductive toxicity using male germline stem cells (GSC). We selected a negative toxic substance (Dimethyl sufloxide (DMSO)) and two positive toxic substances (NEthyl- N-Nitrosourea (ENU), methyl methanesulfonate (MMS) characterized in OECD TG 489. We also used seven test substances (2,4-diaminotoluene (2,4-DAT), cyclophosphamide (CP), benzo[α]pyrene (BP), cadmium chloride (CdCl2), D-mannitol (MA), n-butyl chloride (NBC) and trimethyl ammonium chloride (TAC)) suggested in a scientific paper published by ECVAM. The endpoints of toxicological evaluation were cell viability (MTT assay) and comet assay which is a method to measure DNA damage. As a result of our study with a 50% inhibitory concentration (IC50) determined using the MTT assay, IC50 values of ENU and MMS were 1.7 mM and 0.4 mM, respectively. Also, IC50 values of 2,4-DAT, CP, BP andCdCl2 were 10.3 mM, 5.5 mM, 0.4 mM and 0.18 mM, respectively. As cell viability wasn’t significantly different from that of the control, IC50 values of MA, NBC and TAC could not be calculated. In the comet assay, Tail DNA%, Tail Length (TL) and Olive Tail Moment (OTM) of the two positive toxic substances (ENU and MMS) and the four test substances (2,4-DAT, CP, BP and CdCl2) significantly grew in comparison with the control. However, Tail DNA%, TL and OTM of the negative toxic substance (DMSO) and the three positive toxic substances (MA, NBC, TAC) were similar to those of the control. In conclusion, this study demonstrated that the comet assay using GSC could be a candidate test method in predicting male reproductive toxicity.

연구논문 : 수컷 생식줄기세포를 이용한 생식독성 동물대체시험법 개발

전혜련 ( Hye Lyun Jeon ),김태성 ( Tae Sung Kim ),이정선 ( Jung Sun Yi ),안일영 ( Il Young Ahn ),고경육 ( Kyung Yuk Ko ),이진하 ( Jin Ha Lee ),김주환 ( Joo Hwan Kim ),손수정 ( Soo Jung Sohn ) 한국동물실험대체법학회 2015 동물실험대체법학회지 Vol.9 No.1

Currently, alternative test methods are actively being developed as a replacement for animal testing, based on the 3Rs (Replacement, Refinement, Reduction). However, the development of alternative test methods for the evaluation of reproductive and developmental toxicity is in its early stage, and no established test methods exist. This study is aimed at developing an alternative test method to evaluate reproductive toxicity using male germline stem cells (GSC). We selected a negative toxic substance (Dimethyl sufloxide (DMSO)) and two positive toxic substances (NEthyl- N-Nitrosourea (ENU), methyl methanesulfonate (MMS) characterized in OECD TG 489. We also used seven test substances (2,4-diaminotoluene (2,4-DAT), cyclophosphamide (CP), benzo[α]pyrene (BP), cadmium chloride (CdCl2), D-mannitol (MA), n-butyl chloride (NBC) and trimethyl ammonium chloride (TAC)) suggested in a scientific paper published by ECVAM. The endpoints of toxicological evaluation were cell viability (MTT assay) and comet assay which is a method to measure DNA damage. As a result of our study with a 50% inhibitory concentration (IC50) determined using the MTT assay, IC50 values of ENU and MMS were 1.7 mM and 0.4 mM, respectively. Also, IC50 values of 2,4-DAT, CP, BP andCdCl2 were 10.3 mM, 5.5 mM, 0.4 mM and 0.18 mM, respectively. As cell viability wasn’t significantly different from that of the control, IC50 values of MA, NBC and TAC could not be calculated. In the comet assay, Tail DNA%, Tail Length (TL) and Olive Tail Moment (OTM) of the two positive toxic substances (ENU and MMS) and the four test substances (2,4-DAT, CP, BP and CdCl2) significantly grew in comparison with the control. However, Tail DNA%, TL and OTM of the negative toxic substance (DMSO) and the three positive toxic substances (MA, NBC, TAC) were similar to those of the control. In conclusion, this study demonstrated that the comet assay using GSC could be a candidate test method in predicting male reproductive toxicity.

두 가지 단계적 접근법을 이용한 30종 화학물질의 안자극성 평가

전혜련 ( Hye Lyun Jeon ),조아랑 ( Ah Rang Cho ),고경육 ( Kyung Yuk Ko ),김주환 ( Joohwan Kim ),정미경 ( Mi Kyung Jeong ),박교현 ( Kyo-hyun Park ),김배환 ( Bae-hwan Kim ),오원준 ( Won Jun Oh ),이종권 ( Jong Kwon Lee ),박기숙 ( Ki S 한국동물실험대체법학회 2020 동물실험대체법학회지 Vol.14 No.1

Various alternative test methods are being developed to replace in vivo Draize rabbit test that evaluates eye irritation. However, a single alternative method has difficulty to be applied in safety evaluation on substances, because it cannot fully replace the in vivo test by simulating only part of the in vivo system. For this reason, different studies using several alternative test methods and test results of literatures have been under way. Our previous study suggested effective tiered approaches using three tests among Short Time Exposure (STE), Bovine Corneal Opacity and Permeability (BCOP), Hen’s Egg Test-Chorioallantoic Membrane (HET-CAM), re-constructed human cornea epitheliums (RhCE) tests. This study aimed to evaluate eye irritation potential for 30 new test chemicals using two tiered approaches. According to the data generated by direct test performance and literature survey, the accuracy, sensitivity and specificity of the two tiered approaches were 83.3%∼86.7%, 93.3%, 73.3%∼ 80%, respectively. Furthermore, the accuracy, sensitivity, and specificity of the two tiered approaches by applying combined data against 30 test chemicals in our present study and 47 test chemicals in previous study were 90.9%∼92.2%, 95.9%∼98.0%, 78.6%∼85.7%. Consequently, the two tiered approaches may be used to identify between irritants and non-irritants to replace in vivo test.

건오디, 건오디박, 오디 농축액의 품질특성 및 항산화성

전혜련(Hye Lyun Jeon),홍윤표(Yoon Pyo Hong),이지현(Ji Hyun Lee),김형돈(Hyung Don Kim),김미리(Mee Ree Kim) 한국식품영양과학회 2012 한국식품영양과학회지 Vol.41 No.10

본 연구는 부산물로 버려지는 오디박의 식품 소재로서의 활용가능성을 위한 기초연구로 이화학적 품질 특성 및 항산화성을 분석하여 오디 및 오디 농축액과 비교하였다. 오디와 오디박은 동결건조 하여 사용하였고, 오디즙은 농축하여 사용하였으며, 수분함량은 건오디는 7.32%, 오디박은 6.0%이었고 농축액의 가용성 고형물 함량은 24.7°Brix이었다. 환원당 함량은 건오디가 45.7%로 가장 높았으며, 오디박은 24.5%, 농축액은 30.9%이었다. pH는 건오디, 5.81, 오디박, 5.92, 오디농축액은 5.80이었으며, 산도는 건오디가 0.064%, 오디박이 0.035%, 오디 농축액이 0.080%이었다. 일반성분으로 탄수화물과 조회분은 건오디가 높았으며, 조단백, 조지방 및 조섬유는 건오디박이 높게 나타났다. 색도는 적색도를 나타내는 a값은 건오디가 4.7, 건오디박이 4.3으로 오디박은 오디와 유사하였다. 총 phenol 함량은 건오디가 0.039 mg/mL로 가장 높았고, 오디박은 0.026 mg/mL, 오디 농축액은 0.024 mg/mL였다. 총 flavonoid 함량은 건오디박이 0.48 mg/mL로 가장 높았고 건조오디는 0.26 mg/mL, 오디 농축액은 0.14mg/mL였다. DPPH radical 소거능의 IC50 값(건오디: 5.89mg/mL, 오디박: 7.86 mg/mL, 오디 농축액: 33.47 mg/mL) 및 hydroxyl radical 소거능의 IC50 값(오디: 20.50 mg/mL, 오디박: 22.59 mg/mL, 농축액: 52.94 mg/mL)은 농축액에 비하여 건조오디와 오디박이 높았다. ABTS radical 소거능은 건오디(6.92%)>오디박(4.53%)>농축액(3.27%)의 순이었고, FRAP은 건오디(0.036 mg/mL)>오디박(0.021 mg/mL)>농축액(0.011 mg/mL)의 순이었다. 이상의 결과로부터 오디농축액 제조 시 부산물로 얻어져 폐기되는 오디박은 색상이 우수하고, 당함량은 적고 식이섬유와 조단백이 풍부할 뿐 아니라, 총플라보노이드 및 페놀함량이 높아 항산화능이 우수하므로 가공식품 또는 건강기능 식품소재로 활용가치가 매우 높다고 사료된다. Mulberry pomace, a by-product obtained from mulberry juice, has not been utilized as food. In this study, antioxidant activities, proximate composition and physiochemical characteristics of mulberry pomace were evaluated and compared with those of mulberry fruit or mulberry concentrate. Mulberry fruit was pressed and filtered. The filtrate and residue were used as mulberry juice and mulberry pomace, respectively. Mulberry juice was evaporated, after which a concentrate (24.7° Brix) was obtained. Moisture contents of mulberry concentrate, freeze-dried mulberry, and pomace were 68.7%, 6.03%, and 7.32%, respectively. Reducing sugar contents were 45.7% in freeze-dried mulberry, 24.5% in pomace, and 30.9% in mulberry concentrate. The pH and acidity of the three samples ranged from 5.80~5.92 and, 0.035~0.080%, respectively. Carbohydrate and crude ash contents were the highest in mulberry fruit, whereas crude protein, fat, and fiber contents were the highest in pomace. Redness of the Hunter color system was 4.7 in mulberry and 4.3 in pomace. Total phenolic content was the highest in mulberry fruit, whereas total flavonoid content was the highest in pomace. Antioxidant activities (DPPH, hydroxyl, and ABTS radical scavenging activities) were enhanced in the order of mulberry fruit> pomace> mulberry concentrate. Especially, antioxidant activities, such as DPPH and hydroxyl radical scavenging activities, of mulberry pomace were similar with those of mulberry fruit. Based on these results, freeze-dried mulberry pomace may be considered as a functional as well as an additive material for food processing.

지황 및 숙지황 분말의 품질 및 항산화 특성

오혜림(Hye Lim Oh),김초롱(Cho Rong Kim),김나연(Na Yeon Kim),전혜련(Hye Lyun Jeon),도은수(Eun Soo Doh),김미리(Mee Ree Kim) 한국식품영양과학회 2013 한국식품영양과학회지 Vol.42 No.1

생리활성이 높은 지황을 식품소재로 간편하게 활용할 수 있도록 하기 위한 연구로, 생지황과 숙지황을 동결건조한 후 이화학적 특성과 항산화능 분석 및 관능검사를 실시하였다. 명도와 황색도는 숙지황 분말이 숙지황 분말보다 낮았고, 적색도는 숙지황 분말이 생지황 분말보다 높았다. 당도 및 환원당 함량은 숙지황 분말이 30.3oBrix 및 6.06%로 생지황분말에 비하여 높았다. pH는 숙지황 분말은 4.23으로 생지황 분말의 6.71보다 낮았으며 산도는 숙지황 분말은 0.35%로 생지황 분말의 0.20%보다 높았다. 일반성분 분석에서 수분함량은 숙지황 분말 4.2%, 지황분말 3.8%로 숙지황 분말에서 높았으나 그 외 일반성분은 유사하였다. 유효지표성분 분석에서 catalpol 함량은 생지황 분말에서 144.96 mg/mL로 검출되었고 숙지황 분말에서는 47.20 mg/mL로 검출되었다. 5-HMF는 숙지황 분말에서만 검출되었다. 총 phenol 함량측정 결과 생지황 분말이 2.09 mg/mL, 숙지황 분말이 3.66mg/mL로 생지황 분말보다 숙지황 분말에서 현저히 높은 함량을 나타내었고 DPPH radical 소거능 측정 결과 IC50 값이 생지황 분말 26.64 mg/mL, 숙지황 분말 13.74 mg/mL로 숙지황 분말의 항산화능이 매우 높았다. Hydroxyl radical 소거능 IC50 값은 숙지황 분말의 값이 6.37 mg/mL로 생지황 분말의 13.27 mg/mL보다 더 낮게 나타나 숙지황 분말의 항산화능이 더 높게 나타났다. FRAP 활성 측정 결과 생지황 분말이 0.51 mg/mL, 숙지황 분말이 1.99 mg/mL로 숙지황 분말이 높아 전반적으로 숙지황 분말의 항산화능이 더 높았다. 이상의 결과로부터 숙지황 분말이 식품소재로 더 적당한 것으로 사료된다. This study was carried out to investigate the quality characteristics and antioxidant activities of Rehmanniae radix (Rehmannia glutinosa Libosch. var. purpurea Makino) freeze-dried powder (RRP) and Rehmanniae radix preparata powder (RRPP). Under the Hunter color system, redness was higher and lightness/yellowness lower in RRPP, compared to RRP. The reducing sugar contents of RRP and RRPP were 0.8% and 6.0%, respectively (p<0.05). The pH was lower in the RRPP (RRP: 6.71, RRPP: 4.23). The amount of catalpol amount in RRPP (47.20 mg/mL) was lower than RRP (144.90 mg/mL). RRPP contained high amounts of 5-HMF (5-hydroxymethyl-2- furaldehyde, 47,231 mg/mL), but 5-HMF was not detected in RRP. Total phenol contents of RRP and RRPP were 2.10 mg/mL and 3.66 mg/mL, respectively. FRAP values of RRP and RRPP were 0.51 mg/mL and 1.99 mg/mL, respectively. The antioxidant activities by DPPH (1,1-diphenyl-2-picryl hydrazyl) and hydroxyl radical scavenging activity of RRPP were much higher than RRP. Based on these results, RRPP is a good candidate for food processing in terms for its physicochemical and antioxidative activities.

시판 막장의 맛 성분에 관한 연구

전소현(So Hean Jeon),전혜련(Hye Lyun Jeon),김현정(Hyun-Jeong Kim),이수진(Su-Jin Lee),이보담(Bo-Dam Lee),김미리(Mee Ree Kim) 동아시아식생활학회 2015 동아시아식생활학회지 Vol.25 No.2

생마즙과 오디가 첨가된 오미자청 샐러드드레싱의 이화학적 특성 및 항산화성

김형돈,임수빈,오혜림,전혜련,김초롱,김나연,홍윤표,이지현,김미리,Kim, Hyung Don,Yim, Su Bin,Oh, Hye Lim,Jeon, Hye Lyun,Kim, Cho Rong,Kim, Na Yeon,Hong, Yoon Pyo,Lee, Ji Hyun,Kim, Mee Ree 한국식품조리과학회 2012 한국식품조리과학회지 Vol.28 No.5

본 연구는 지방함량이 낮고 건강지향적인 고품질 오디 샐러드드레싱 개발을 위해 식초대신 오미자, 점도를 높이기 위해 생마즙을 사용하여 샐러드 드레싱을 제조하고 그 이화학적 특성 및 항산화성을 분석하였다. 샐러드 드레싱에 첨가되는 재료는 샐러드베이스(플레인 요거트:마요네에즈:생크림=8:1:1):오디분쇄물:오미자청:생마즙=4:4:6:1 또는 4:4:6:3 으로 첨가하였으며, 이때 첨가된 생마는 전체 샐러드 드레싱의 0,7, 18% 수준이었다. 샐러드 드레싱의 pH는 생마즙이 증가할수록 높아졌으며, 산도는 낮아졌다. 점도는 생마즙을 첨가하지 않은 대조군은 83.20 cP로 낮았으나, 생마즙 첨가량이 증가할수록 점도는 유의적으로 증가하여 생마즙 7%첨가군은 113 cP, 18% 첨가군은 125 cP 를 나타내었다(p<0.001). 유화 안정성은 생마즙 첨가량과 관계없이 49-50으로 일정한 값을 나타내었다. 색도 중 명도와 황색도는 생마즙 첨가량이 증가할수록 높아지는 경향을 나타내었다. 총 페놀성 화합물 함량은 대조군이 0.087 mg/g 이었으며, 생마즙 7% 첨가 오디 샐러드 드레싱은 0.101 mg/g, 생마즙 18% 첨가 오디 샐러드 드레싱은 0.122 mg/g 으로, 생마즙 함량이 증가할수록 총 페놀성 화합물 함량이 증가하였다. DPPH 라디칼 소거능 $IC_{50}$ 값은 대조군이 34.4 mg/mL, 생마즙 7% 첨가군이 32.3 mg/mL, 18% 첨가군이 29.7 mg/mL으로 생마 첨가량이 증가할수록 DPPH 라디칼 소거능의 $IC_{50}$ 값이 낮아져 샐러드 드레싱의 항산화능이 증가하였다. Hydroxyl 라디칼 소거능의 $IC_{50}$ 값은 대조군이 16.556 mg/mL, 7% 첨가군은 14.297 mg/mL, 18% 첨가군은 11.812 mg/mL 으로, 생마즙 함량이 증가할수록 hydroxyl 라디칼 소거능은 증가하였다. 관능적 특성으로 기호도 검사 결과, 외관, 향, 맛, 조직감에서 대조군에 비하여 생마즙 첨가군이 높았으며, 전반적인 기호도는 7% 첨가군이 가장 높았다. 이상의 결과로부터 오미자와 생마즙을 첨가한 오디 샐러드 드레싱 제조시 7%의 생마즙을 첨가할 경우 윤기, 색, 점도, 맛, 향, 기호도면에서 우수할 뿐 아니라 항산화성이 우수하여 고품질 천연 샐러드드레싱으로서 상품화 가능성이 높을 것으로 사료된다. In this study, the effect of yam juice on the quality characteristics of the salad dressing was evaluated. Salad dressings were prepared with the salad dressing base (plain yogurt:mayonnaise:fresh cream=8:1:1), mulberry, omija for acidity, and yam for viscosity in the ratios of 4:4:6:1 and 4:4:6:3. Fresh yam juice was added at the level of 0, 7, and 18% of the salad dressing. As the concentration of the yam juice increased, the salad dressing increased in pH and decreased in acidity. The Hunter color L (lightness), b (yellowness) and a (redness) values of the salad dressing decreased as the amount of yam juice increased. The viscosity increased with the amount of yam juice. The total phenol content also increased with the amount of added yam juice. The antioxidant activities such as DPPH and hydroxyl radical activity of the mulberry salad dressing increased as the amount of yam juice was increased. The sensory preference test results showed that the salad dressings with added yam juice had higher scores in the color, flavor, taste and texture in comparison to the control. In the overall preference, the 7% yam juice added salad dressing had the highest score among the treatments. From these results, it was suggested that the salad dressing with the added mulberry, omija for acidity, and yam juice for viscosity was a functional salad dressing with high antioxidant activity.

숙지황 농축액의 첨가량을 달리하여 제조한 갈비찜 소스의 품질 특성 및 항산화성

나용근(Yong Geun Na),송지혜(Ji Hye Song),전혜련(Hye Lyun Jeon),심은경(Eun Kyung Shim),이근종(Kun Jong Lee),김미리(Mee Ree Kim) 동아시아식생활학회 2012 동아시아식생활학회지 Vol.22 No.5

신약, 오미자 및 오디 첨가 샐러드 드레싱의 품질 특성 및 항산화성

임수빈(Su Bin Yim),김초롱(Cho Rong Kim),전혜련(Hye Lyun Jeon),김형돈(Hyung Don Kim),이상원(Sang Won Lee),김미리(Mee Ree Kim) 동아시아식생활학회 2012 동아시아식생활학회지 Vol.22 No.5