한약재 및 해조류 추출물에 의한 고등어 육중의 Histamine 생성 억제 효과

정슬아(Seul-A Jung),김동현(Dong-Hyun Kim),김꽃봉우리(Koth-Bong-Woo-Ri Kim),김현지(Hyun-Jee Kim),정다현(Da-Hyun Jeong),강보경(Bo-Kyong Kang),박시우(Si-Woo Bark),박원민(Won-Min Pak),김보람(Bo-Ram Kim),변명우(Myoung-Woo Byun),안동현(Dong- 한국식품영양과학회 2013 한국식품영양과학회지 Vol.42 No.8

한약재 및 해조류 추출물에 대한 Photobacterium phosphoreum의 항균력을 측정한 결과, 오미자 열수 및 에탄올 추출물과 감태 및 비틀대 모자반 에탄올 추출물이 항균력을 나타내었으며 비틀대 모자반과 감태 에탄올 추출물이 각각 0.015625 mg/mL, 0.125 mg/mL의 최소저해농도를 나타내었다. P. phosphoreum 유래 HDC의 저해 효과를 측정한 결과, 감태와 대황 에탄올 추출물이 1 mg/mL에서 각각 32%, 25%의 높은 저해활성을 나타내었다. P. phosphoreum에 대해 항균력과 HDC 저해 효과를 나타낸 천연물을 고등어육에 첨가한 후 균주를 접종하여 생균수 및 histamine 생성량을 측정한 결과, 저장일차가 증가함에 따라 처리구에서 균수가 크게 감소하였다. Histamine의 함량도 다소 감소하였지만 주로 항균활성에 의해 histamine이 저해된 것으로 나타났다. This study was conducted in order to investigate the inhibitory effects of natural materials on histamine production in mackerel. Antimicrobial activities on Photobacterium phosphoreum of medicinal herbs and seaweeds were investigated using the paper disc assay and MIC (minimum inhibitory concentration) test. According to the results, Sargassum sagamianum and Ecklonia cava ethanol extracts exhibited antibacterial activity. In particular, Sargassum sagamianum ethanol extract showed excellent antibacterial activity at 0.015625 mg/mL by the MIC test. Anti-histamine release activities of natural materials were further investigated by examining their inhibitory effects on histidine decarboxylase (HDC) activity in the crude enzyme preparation from Photobacterium phosphoreum. The ethanol extracts of Ecklonia cava and Eisenia bicyclis exhibited the strongest HDC inhibitory activity, with 32% and 22%, at a concentration of 1 mg/mL, respectively. Therefore, natural materials may reduce histamine poisoning through decrease of histamine production in mackerel.

Eisenia bicyclis 에탄올 추출물로부터 분리한 Dieckol의 Lipase 저해 Mode

정슬아 ( Seul A Jung ),김꽃봉우리 ( Koth Bong Woo Ri Kim ),김동현 ( Dong Hyun Kim ),조지영 ( Ji Young Cho ),김태완 ( Tae Wan Kim ),안동현 ( Dong Hyun Ahn ) 한국미생물생명공학회(구 한국산업미생물학회) 2013 한국미생물·생명공학회지 Vol.41 No.1

대황 ethyl acetate 분획은 IC50 값이 1.31 mg/ml으로 에탄올 추출물보다 높은 lipase 저해활성을 나타내었다. Silicagel column chromatography를 이용하여 ethyl acetate 분획으로부터 얻은 sub-fraction 중 EA1 fraction이 IC50 값 0.54 mg/ml로 가장 높은 저해활성을 보였으며 더 나아가 HPLC를 이용하여 8개의 sub-fraction으로 분리하였다 HPLC fraction 중 fraction 5가 IC50 값 0.37 mg/ml로 높은 lipase 저해활성을 보였다. 이 fraction 5는 분자량 741.1로 C36H22O18 화합물인 phlorotannin derivative dieckol로 확인되었으며 lipase에 대해 비경쟁적 저해타입을 나타내었다. 이상의 결과로, 대황 에탄올 추출물로부터 분리한 dieckol의 lipase 저해 활성 및 저해 타입 확인을 통해 식품 산업에 항비만 소재로서 응용할 수 있을 것으로 사료되어진다. This study was performed to investigate the possible use of Eisenia bicyclis (EB) ethanol extract to inhibit activity against lipase. In tests, the lipase inhibitory activity of EB ethanol extract was noted as being 43, 27, and 24% at concentrations of 5, 2.5, and 1 mg/ml, respectively. Isolation was carried out by liquid and liquid extraction, silica-gel column chromatography, and HPLC. The results showed that the lipase inhibitory activity of the ethyl acetate (EA) fraction from EB ethanol extract exhibited the strongest lipase inhibitory activity with an IC50 value of 1.31 mg/ml. The EA fraction was separated using silica-gel column chromatography and we obtained 22 sub-fractions. Amongst them, the EA1 fraction showed the highest lipase inhibitory activity with an IC50 value of 0.54 mg/ml. Eight peaks were obtained from the EA1 fraction by HPLC. Fraction 5 also showed a strong lipase inhibitory activity with an IC50 value of 0.37 mg/ml. The fraction 5 was identified as dieckol and the inhibition pattern analyzed from Lineweaver-Burk plots revealed a non-competitive inhibitor. These results suggest that EB has potential as a natural anti-obesity agent.

감태 물 추출물의 Trypsin 저해활성에 대한 열 및 pH 안정성

정슬아(Seul-A Jung),김꽃봉우리(Koth-Bong-Woo-Ri Kim),김민지(Min-Ji Kim),김동현(Dong-Hyun Kim),선우찬(Chan Sunwoo),김현지(Hyun-Jee Kim),정다현(Da-Hyun Jeong),정희예(Hee-Ye Jeong),김태완(Tae-Wan Kim),조영제(Young-Je Cho),안동현(Dong-Hyun 한국식품영양과학회 2012 한국식품영양과학회지 Vol.41 No.6

본 연구는 감태 물 추출물의 일반특성과 trypsin 저해활성을 알아보고 산업적으로 이용가능성을 확인하기 위하여 열 및 pH에 대한 안정성을 실시하였다. 감태 물 추출물의 색도 및 pH를 측정한 결과, 색도는 명도가 86.21로 높고 적색도 및 황색도가 각각 0.38 및 15.49로 낮게 나타났으며 pH는 6.17로 약산성으로 나타났다. 감태 물 추출물의 trypsin 저해활성은 5, 2.5 및 1 ㎎/㎖ 농도에서 각각 76.21%, 62.41% 및 60.41%를 나타냈으며 IC50값은 0.83 ㎎/㎖이었다. 열 및 pH에 대한 안정성을 측정한 결과, 80oC까지 열처리에 안정하였고 pH 2~8 범위에서 안정하였으나 100℃와 121℃ 열처리와 pH 10에서 활성이 약간 감소하였으나 전체적으로 높은 활성을 유지하여 열 및 pH에 안정한 것을 확인하였다. 이상의 결과를 통해 감태 물 추출물이 지니는 trypsin 저해활성이 열 및 pH에 대해 안정성을 지녀 식품산업에 응용가능할 것으로 사료된다. This research was done to verify the inhibitory activity of water extracts from Ecklonia cava(WE-EC) against trypsin and the effects on various temperature and pH conditions. The WE-EC showed high trypsin inhibitory activity of 76, 62 and 60% at concentrations of 5, 2.5 and 1 ㎎/㎖, respectively. In all heat treatments excepted for two conditions, such as 100℃ for 20 min and 121℃ for 15 min, the inhibitory activity was stable compared with the untreated group. With regard to pH stability, the WE-EC showed no significant changes at pH 2~8, but somewhat decreased inhibitory activity was revealed at pH 10. Therefore, the WE-EC could be used in the food industry as a natural trypsin inhibitor.

녹차, 백차, 황차, 우롱차 및 홍차의 추출조건에 따른 이화학적 성분 조성 변화 연구

이영상,정슬아,김정환,조경숙,신을기,이희영,류혜경,안현주,정원일,홍성학,Lee, Young-Sang,Jung, Seul-A,Kim, Jung-Hwan,Cho, Kyoung-Sook,Shin, Eul-Ki,Lee, Hee-Young,Ryu, Hye-Kyung,Ahn, Hyun-Ju,Jung, Won-Il,Hong, Sung-Hak 한국식품영양학회 2015 韓國食品營養學會誌 Vol.28 No.5

This study analyzes the chemical composition of green tea, white tea, yellow tea, oolong tea and black tea with respect to extraction temperature and time. The optimum extraction conditions for these teas were determined by assessing the chemical composition of tea brewed at different temperature (50, 60, 70, $80^{\circ}C$) and extraction times (1, 3, 5, 10 minute). Catechins contents were the largest at 5 minutes and generally declined by 10 minutes. Green tea catechins contents were highest when brewed at $70^{\circ}C$ and besides other teas a change of the trend variation at 70 and $80^{\circ}C$. These temperatures did not extract theaflavins in green tea. Extract temperature and time did not significantly affect theaflavins content of white tea, yellow tea, and oolong tea. Black tea, however, was noticeably dependent on extract conditions, which were most effective at $70^{\circ}C$, brewed for 5 minutes. Caffeine content of green tea, yellow tea, and oolong tea was highest at 5 minutes, but temperature did not appear to affect the content. White tea and black tea caffeine content was highest when brewed at $70^{\circ}C$ for 5 minutes. Theobromine content of green tea, yellow tea, oolong tea, and black tea did not show major differences between the study times or temperature, though the content in white tea increased with higher temperatures when brewed for 5 minutes. The extraction of phenolic compounds increased until 5 minutes, and showed not further increase at 10 minutes. Antioxidant capacity of green tea, white tea, and yellow tea were maximized at $70^{\circ}C$ for 5 minutes or $80^{\circ}C$ for 3 minutes, while oolong and black tea were reached maximum antioxidants at $70^{\circ}C$ for 5 minutes. In general, to optimize the beneficial chemical content of brewed tea, a water temperature of $70^{\circ}C$ for 5 minutes is recommended.

반죽에 가압가열 및 Microwave 처리가 빵의 품질에 미치는 영향

김꽃봉우리(Koth-Bong-Woo-Ri Kim),최정수(Jung-Su Choi),김동현(Dong-Hyun Kim),선우찬(Chan Sunwoo),정슬아(Seul-A Jung),김현지(Hyun-Jee Kim),정다현(Da-Hyun Jeong),정희예(Hee-Ye Jeong),최호덕(Ho-Duk Choi),안동현(Dong-Hyun Ahn) 한국식품영양과학회 2012 한국식품영양과학회지 Vol.41 No.5

모닝빵 반죽을 2차 발효 후에 microwave, 가압가열 및 microwave/가압가열 병행 처리를 하여 오븐에 굽기 전후 모닝빵의 품질에 미치는 영향을 알아보았다. 모닝빵의 pH는 가압가열 처리한 빵이 무처리구에 비해 약간 감소하는 경향을 보였으며, 수분함량은 microwave 처리한 반죽을 오븐에 구운 빵(25~28%)이 무처리구(33%)와 비교 시 가장 많이 감소하였다. 빵의 색도 측정 결과, 겉의 명도, 적색도 및 황색도는 오븐에 굽지 않은 microwave 1분 처리구를 제외하고는 무처리구와 큰 차이를 보이지 않았다. 빵 내부는 가압가열 처리한 빵에서 명도는 감소하였으며, 적색도 및 황색도는 증가하였다. 물성 측정 결과, 가압가열 처리한 빵에서 경도, 검성, 씸힘성 및 전단력이 무처리구에 비해 크게 증가하였다. 관능평가에서는 microwave 1분 처리 후 오븐에 구운 빵이 색, 향, 맛, 전체적인 기호도에서 무처리구와 유사한 평가를 받았으나, 가압가열/microwave 병행 처리 후 구운 빵이 색, 향, 형태, 질감 및 전체적인 기호도에서 가장 낮은 점수를 받았다. 이상으로 모닝빵 반죽에 물리적 처리 시 빵의 품질 및 관능적 특성을 좋지 않게 영향을 주는 것을 확인하였으며, 특히 이전 연구에서 빵의 알레르겐성을 가장 감소 시킨 가압가열/microwave 병행 처리 후 오븐에 구운 빵이 품질 및 기호도 평가에서 가장 좋지 않은 결과를 보여 가압가열 및 microwave 처리 후에도 빵의 품질을 유지할 수 있도록 연구가 더 진행되어야 할 것이다. This study conducted autoclave and microwave treatments on dough to determine if there were any changes in quality after the dough was cooked into bread. Wheat dough after secondary fermentation was treated with a microwave (1 min), an autoclave (30 min), and both an autoclave and microwave (30 min/1 min). We then measured the pH, moisture content, color, texture, and sensory evaluation. The results showed that pH was slightly decreased when it was treated in an autoclave (baking and no baking) and autoclave/microwave (baking and no baking). When microwaved and baked, the moisture content most decreased compared to the control. In crust color, there were no considerable differences in lightness, redness, or yellowness compared to the control, except when microwaved (no baking). The lightness of the crumb color decreased, while redness and yellowness increased, when dough was treated with an autoclave (baking and no baking) and autoclave/microwave (baking and no baking). Hardness, gumminess, chewiness and shear force were significantly increased when dough was treated with an autoclave (baking and no baking) and autoclave/microwave (baking and no baking) compared to the control. In the sensory evaluation, there were no considerable differences in color, aroma, taste, or overall preference when microwaved and baked. Color, aroma, shape, and overall preference were the worst when the dough was treated with autoclave/microwave (baking and no baking). These results suggest that autoclaving and microwaving may reduce the quality of bread, and countermeasures to this problem are necessary.

감태(Ecklonia cava ) 에탄올 추출물의 α -Amylase 저해활성에 미치는 열 및 pH의 영향

김동현 ( Dong Hyun Kim ),정지연 ( Ji Yeon Jung ),김꽃봉우리 ( Koth Bong Woo Ri Kim ),이청조 ( Chung Jo Lee ),곽지희 ( Ji Hee Kwak ),김민지 ( Min Ji Kim ),선우찬 ( Woo Chan Sun ),김현지 ( Hyun Jee Kim ),정슬아 ( Seul A Jung ),김태완 한국수산과학회(구 한국수산학회) 2011 한국수산과학회지 Vol.44 No.6

This study examined the inhibitory activity of Ecklonia cava (EC) against α-amylase to evaluate the availability of EC extract as a functional food agent. To verify the inhibitory activity of EC against porcine pancreatic α-amylase, potato starch was used as a substrate. This analysis revealed that EC ethanol extract exhibited high α-amylase inhibitory activity. For potential application within the food industry, the stability of the activity of EC ethanol extract under various heat and pH conditions was examined. The α-amylase inhibitory activity of EC ethanol extract was not affected by the heat and pH treatment conditions used in this study. These results suggest that EC has the potential for development as a functional food agent.

감마선 조사 오징어 순대의 상온저장성 및 품질

장다현 ( Da Hyun Jeong ),김꽃봉우리 ( Koth Bong Woo Ri Kim ),김동현 ( Dong Hyun Kim ),선우찬 ( Sun Woo Chan ),정슬아 ( Seul A Jung ),김현지 ( Hyun Jee Kim ),정희예 ( Hee Ye Jeong ),김재훈 ( Jae Hun Kim ),이주운 ( Ju Woon Lee ),도상 한국수산과학회(구 한국수산학회) 2012 한국수산과학회지 Vol.45 No.5

This study was investigated the effect of gamma irradiation (GE) on the shelf-life and quality improvement of squid sundae (a traditional Korean sausage) stored at room temperature after 0 (control), 10 and 20kGy doses of irradiation. The total viable cells decreased with increasing irradiation dose, and no viable cells were detected with the doses of 20kGy. There were no significant changes in pH compared to the control. The volatile basic nitrogen (VBN) and thio-barbituric acid reactive substance (TRARS) values of 61 (20kGy) squid sundae were significantly lower than those of the control. In addition, the induction period for the GI (20kGy) squid sundae measured by the Rancimat method was higher level than that of the control. In a sensory evaluation, there were no significant differences between the control and 61 samples during storage.

가압가열 및 Microwave 처리가 쿠키의 품질에 미치는 영향

강보경(Bo-Kyeong Kang),김꽃봉우리(Koth-Bong-Woo-Ri Kim),정슬아(Seul-A Jung),김현지(Hyun-Ji Kim),정다현(Da-Hyun Jeong),박시우(Si-Woo Bark),최정수(Jung-Su Choi),최호덕(Ho-Duk Choi),안동현(Dong-Hyun Ahn) 한국식품영양과학회 2013 한국식품영양과학회지 Vol.42 No.7

박력분을 이용해 제조한 쿠키 반죽에 microwave, 가압가열, microwave 및 가압가열 병행 처리 후 오븐에 굽기 전후의 쿠키의 일반 특성과 품질에 미치는 영향을 알아보았다. 쿠키의 pH는 microwave 1분 처리한 경우 무처리구에 비해 약간 증가하였고, microwave 1분 처리 후 구운 경우와 가압가열 및 microwave 병행처리 후 구운 경우 감소함을 보였다. 수분 함량은 반죽에 가압가열 처리했을 경우 상당히 증가하였다. 쿠키의 색도 측정 결과 외부색에서 명도는 무처리구에 비해 모든 처리구에서 감소하였고, 적색도는 microwave 1분 처리한 경우를 제외하고 모든 처리구에서 무처리구에 비해 높은 값을 보였으며 황색도는 microwave 1분 후 구운 경우를 제외하고 무처리구에 비해 낮은 값을 보였다. 물성 측정 결과, 경도, 검성, 씹힘성, 전단력에서 가압가열 및 microwave 병행처리 후 구운 처리구가 가장 많은 증가를 보였다. 관능평가에서는 무처리구가 전체 항목에서 가장 높은 점수를 받았고, microwave 1분 처리 후 구운 경우가 무처리구와 유사한 기호도를 보임을 확인하였으며, 선행 연구에서 밀 gliadin의 항원성을 감소시키는데 효과가 좋았던 가압가열 및 microwave 병행처리구의 경우 색, 형태, 질감, 전체적 기호도에서 낮은 점수를 받았다. 따라서 가압가열 및 microwave 병행처리구에 대해 색, 형태, 질감, 전체적 기호도를 개선시킬 수 있는 대책을 마련한다면, 알레르기성이 저감화된 제품 개발에 적합할 것으로 사료된다. This study was conducted in order to determine the effect of autoclave and microwave treatments on cookies. Wheat dough was treated in an autoclave (30 min), a microwave (1 min), and both autoclave and microwave (30 min/1 min). The treated dough was baked or non-baked and cookies quality was assessed. The pH, moisture content, color, and texture were measured, and sensory evaluation was performed. The pH showed a slight increase when dough was treated in a microwave (before baking) and decreased in both the autoclave and autoclave/microwave (after baking) treatments. The moisture content showed a significant increase, compared to the control, in autoclave treatments. Regarding surface color of cookies, lightness was decreased in all treatments and redness was higher compared with the control, except for microwave (before baking), and yellowness was lower compared to the control, except for microwave treatment (after baking). Hardness, gumminess, chewiness, and shear force showed a significant increase when dough was treated in an autoclave/microwave (after baking) compared to the control. In the sensory evaluation, color, taste, texture, shape, and overall preference of cookies treated with an autoclave/microwave (after baking) showed a low score. These results suggest that autoclaving and microwaving may reduce the quality of bread and that preparation of countermeasures is necessary.

감태 에탄올 추출물의 Trypsin 저해활성에 대한 열 및 pH의 영향

정희예(Hee-Ye Jeong),김꽃봉우리(Koth-Bong-Woo-Ri Kim),정슬아(Seul-A Jung),김현지(Hyun-Jee Kim),정다현(Da-Hyun Jeong),이가영(Ga-Yeong Lee),강보경(Bo-Kyeong Kang),박시우(Si-Woo Bark),김태완(Tae-Wan Kim),조영제(Young-Je Cho),안동현(Dong-H 한국생물공학회 2012 KSBB Journal Vol.27 No.6

This study was performed to investigate the inhibitory activity of ethanol extract from Ecklonia cava (EE-EC) against trypsin and the stability of this activity under various heat and pH conditions. As a results, The EE-EC showed trypsin inhibitory activity of 77, 54, and 32% at concentrations of 5, 2.5, and 1 mg/mL and was not affected by the heat treatment conditions used in this study. Whereas trypsin inhibitory activity of EE-EC was stable in the pH range of 2-8, but decreased with pH treatment of pH 10 compared with the control. Therefore, the EE-EC could be useful as a natural and functional agent.

송엽 에탄올 추출물의 아토피 저해 활성

정다현(Da-Hyun Jeong),김꽃봉우리(Koth-Bong-Woo-Ri Kim),정슬아(Seul-A Jung),김현지(Hyun-Jee Kim),강보경(Bo-Kyeong Kang),박시우(Si-Woo Bark),김태완(Tae-Wan Kim),안동현(Dong-Hyun Ahn) 한국생물공학회 2013 KSBB Journal Vol.28 No.2

The aim of this study was to examine inhibitory effects of pine needle ethanol extracts (PNEE) on atopic dermatitis (AD). To determine inflammatory activity PNEE was added to LPS-induced murine peritoneal macrophages for an in-vitro test. In addition, anti-AD test was carried out by spreading PNEE on the dorsal skin of 2,4-dinitrochlorobenzene (DNCB)- induced BALB/c mice. It was confirmed that the nitric oxide (NO) secretion was suppressed when 1~50 μg/mL of PNEE were added to LPS-induced murine peritoneal macrophages. Moreover, levels of TNF-α, IL-6, and IL-1β? were decreased. For the anti-AD test, PNEE alleviated symptoms of the erythema in DNCB-induced mice. Furthermore, the IFN-γ secretion of the group treated with PNEE was increased in splenocytes from DNCB-induced mice compared to the positive control, while IL-4 secretion diminished. Through these results, we can conclude that PNEE can inhibit AD by modulating the IFN-γ, IL-4 cytokines production and inhibiting inflammation.