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정항연(Hang Yeon Jeong),조정용(Jeong Yong Cho),문제학(Jae Hak Moon) 한국차학회 2016 한국차학회지 Vol.22 No.4
Catechins are one group of the most characteristic constituents containing in tea, fruits, and vegetables. A lot of studies have shown that catechin intake is associated with lower risk of various diseases such as cardiovascular, diabetes, and cancer. Recently, various researches on absorption and metabolism of flavonoids including catechins have been reported. Absorption and metabolic studies have shown that the in vivo circulating form of most flavonoids is conjugates such as sulfate and/or glucuronide with or without O-methylation, with a few notable exceptions. It is very important to know the absorption and metabolic conversion of flavonoids involving bioavailability, pharmacokinetics, and urinary excretion in order to evaluate their in vivo bioactivities after intake. This review provides details on the absorption and metabolism of catechins including several flavonoids.
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박정희(Jeong Hee Park),정항연(Hang Yeon Jeong),조정용(Jeong Yong Cho),문제학(Jae Hak Moon) 한국차학회 2017 한국차학회지 Vol.23 No.4
본 연구에서는 녹차의 항산화 활성이 증진된 김 스낵을 제조하고자, 데리야끼소스와 칠리소스를 기반으로 8% 녹차 추출물을 첨가하여 김 스낵을 제조하였으며, 이들을 대상으로 총 페놀성 화합물의 함량을 조사하고, DPPH 및 ABTS+ radical-scavenging 활성과 환원력을 평가하였다. 칠리소스를 이용하여 제조된 김 스낵은 총 페놀성 화합물함량 및 항산화 활성이 데리야끼소스를 이용한 김 스낵보다 월등히 높았으며, 특히 칠리소스에 녹차 추출물을 첨가하였을 때 그 함량 및 활성이 더욱 높아졌다. 그러나 데리야끼소스를 이용하여 제조한 김 스낵의 경우 녹차 추출물을 첨가하더라도 총 페놀성 화합물 및 항산화 활성의 증가는 매우 미미한 수준이었다. 녹차 추출물이 첨가된 김 스낵의 항산화 활성 및 환원력 향상 정도는 총 페놀성 화합물의 함량 향상 정도와 비슷한 경향을 보여 녹차 추출물 첨가 데리야끼소스와 칠리소스를 기반으로 한 김 스낵의 항산화 활성 향상은 catechin류를 포함한 녹차에 함유된 항산화 화합물에 의한 효과로 판단되었다. This study was conducted to investigate the total phenolic contents and antioxidative activities of laver snacks prepared with the addition of 8% green tea hot water extract, based on teriyaki and chili sauces. The chili sauce-based laver snacks exhibited a higher total phenolic content than the teriyaki sauce-based ones. In addition, compared to the teriyaki sauce-based laver snacks, the chili sauce-based ones showed higher antioxidative activities in assays using 1,1-diphenyl-2-picrylhydrazyl and 2,2 -azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radicals as well as reducing power. Especially, when green tea extract was added to the chili sauce-based laver snack, its total phenolic content and antioxidative activities were significantly increased. The addition of green tea extract to the teriyaki sauce-based laver snack resulted in a slight increase in the total phenolic content and antioxidant activities. The antioxidant activities of the laver snacks were correlated with the total phenolic contents.
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관행 및 유기재배 현미의 생리활성 성분의 함량 및 항산화활성 비교
김기안,조정용,이유석,이형재,정항연,이유건,문제학,Kim, Gee An,Cho, Jeong-Yong,Lee, You Seok,Lee, Hyoung Jae,Jeong, Hang Yeon,Lee, Yu Geon,Moon, Jae-Hak The Korean Society of Food Preservation 2017 한국식품저장유통학회지 Vol.17 No.5
The content of bioactive substances and antioxidative activity in conventionally grown brown rice (CGBR) and organically grown brown rice (OGBR) were compared. Minerals (mg/100 g) such as magnesium (OGBR, $168.59{\pm}2.62$; CGBR, $121.43{\pm}2.22$), copper (OGBR, $0.50{\pm}0.06$; CGBR, $0.41{\pm}0.05$), and manganese (OGBR, $4.70{\pm}0.04$; CGBR, $2.49{\pm}0.02$) were higher in OGBR than in CGBR (p<0.05). In addition, levels of (${\mu}g/100g$) vitamins B2 (OGBR, $27.22{\pm}2.56$; CGBR, $22.12{\pm}2.24$) and B6 (OGBR, $46.32{\pm}2.66$; CGBR, $39.91{\pm}3.32$) were higher in OGBR than in CGBR (p<0.05). The contents (mg/100 g) of ${\beta}$-sitosterol (OGBR, $27.40{\pm}2.79$; CGBR, $24.75{\pm}1.06$), total phenolic (OGBR, $6.72{\pm}0.02$; CGBR, $6.64{\pm}0.02$), and ferulic acid (OGBR, $1.75{\pm}0.45$; CGBR, $1.11{\pm}0.14$) as well as the antioxidative activity (OGBR, $53.09{\pm}1.90%$; CGBR, $48.29{\pm}3.38%$) evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging assay were higher in OGBR than in CGBR, although no significant differences between samples were observed. In comparison to the control group, brown rice samples significantly inhibited cholesteryl ester hydroperoxide formation in rat plasma subjected to copper ion-induced lipid peroxidation. The inhibitory effect of OGBR was higher than that of CGBR. These results indicate that OGBR showed higher levels of bioactive substances and enhanced antioxidative activity than CGBR, although the differences were not statistically significant.
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추황배(Pyrus pyrifolia Nakai cv. Chuhwangbae) 과피로부터 3종의 저분자 화합물의 단리ㆍ동정
이유건(Yu Geon Lee),조정용(Jeong-Yong Cho),김찬미(Chan-Mi Kim),정항연(Hang-Yeon Jeong),이동이(DongI Lee),김수로(Soo Ro Kim),이상현(Sang-Hyen Lee),김월수(Wol-Soo Kim),박근형(Keun-Hyung Park),문제학(Jae-Hak Moon) 한국식품과학회 2013 한국식품과학회지 Vol.45 No.2
본 연구에서는 동양배에 함유된 유용성분을 분자수준에서 밝히고자, 우리나라에서 가장 많이 섭취되고 있는 품종 중의 하나인 추황배를 대상으로 배 과피의 MeOH 추출물을 해리성을 이용하여 용매분획하였다. 얻어진 획분들을 대상으로 항산화 활성에 초점을 맞추어 open column chromatography와 high performance liquid chromatography를 행하여 3종의 항산화 화합물을 단리하였다, 그 결과, BuOH 획분으로부터 화합물 1을, EtOAc-산성획분으로부터 화합물 2를, 그리고 EtOAc-페놀성 획분으로부터 화합물 3을 단리하고, 각각 NMR 및 MS 분석을 행하여 구조해석을 행하였다. 그 결과, 화합물 1-3은 각각 2-carboxyl 4(1H)-quinolinone(kynurenic acid, 화합물 1), cis-coumaric acid (화합물 2), 그리고 vanillin(화합물 3)으로 동정되었다. 이 3종의 화합물 모두 본 연구에 의해 배로부터 처음 동정되었다. 본 연구결과가 배의 유용성 및 기능성 연구를 위한 기초자료로 활용되길 기대한다. Three low-molecular compounds were isolated from methanol extracts of pear (Pyrus pyrifolia N. cv. Chuhwangbae) fruit peels using solvent fractionation, various types of column chromatogrphy (Diaion HP-20, Sephadex LH-20, and silica gel), and high performance liquid chromatography with an assay guided by 1,1-diphenyl-2-picrylhydrazyl radical-scavenging activity. The isolated compounds were identified as 2-carboxyl-4(1H)-quinolinone (kynurenic acid, 1) from butanol fraction, cis-p-coumaric acid (2) from ethyl acetate-acidic fraction, and vanillin (3) from the ethyl acetate-phenolic fraction, respectively. These isolated compounds were confirmed on the basis of the spectroscopic data of electrospray ionization mass spectrometry and nuclear magnetic resonance. This is the first time that compounds 1-3 were isolated and identified in pear.
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