느타리버섯 물 추출물의 항산화 및 항암 활성 효과

최해연,류혜숙,Choi, Hae Yeon,Ryu, Hye-Sook 한국식품영양학회 2015 韓國食品營養學會誌 Vol.28 No.1

버섯은 우리나라에서 식용으로 널리 이용되고 있는 식품으로 많은 연구들에서 다양한 생리활성 효과에 대한 연구가 활발하게 이루어지고 있다. 본 연구는 다양한 버섯 중에서 최근 많이 이용되고 있는 느타리버섯 추출물을 이용하여 항산화 활성 및 세포 독성 효과를 확인하고자 하였다. 연구결과, 느타리버섯의 총 폴리페놀 함량과 플라보노이드 함량은 각각 $30.2{\pm}0.7mg%$와 $20.4{\pm}0.6mg%$로 나타났다. 0.625, 1.25, 2.5, 5 mg/mL 농도에서의 DPPH radical 소거능은 0.625의 농도에서 $4.5{\pm}0.1%$, 1.25의 농도에서 $11.0{\pm}0.4%$, 2.5 mg/mL 농도에서 $23.2{\pm}0.1%$, 5.0 mg/mL 농도에서 $44.1{\pm}0.6%$의 결과를 보였다. 환원력은 5 mg/mL의 농도에서 $1.648{\pm}0.047$로 가장 높은 환원력을 보여주어 시료의 농도가 증가할수록 흡광도 값도 증가하여 높은 환원력을 나타내었다. 느타리버섯 물 추출물의 인간 정상 신장세포 HEK293을 이용한 정상세포에 대한 세포 독성을 측정한 결과에서는 느타리버섯 물 추출물 80.5%의 생존력을 나타내어 독성이 없는 것으로 보였다. 한편, 이들 버섯 추출물의 암세포 성장 억제에 미치는 영향을 검색한 간암세포 생육 저해능의 결과는 최고 5 mg/mL의 농도에서 $70.0{\pm}5.3%$의 세포 생존력을 나타내어, 암세포 성장에는 영향을 미치지 못하는 것으로 사료된다. Mushrooms (Pleurotus ostreatus) have been used as traditional remedies as well as food sources. This study particularly used an extract of Pleurotus ostreatus among many other mushrooms for research to figure out the antioxidant activity and an effect of cytotoxin. The result of antioxidative effect was significantly increased at the high concentration. The otal contents of polyphenol and flavonoid were $30.2{\pm}0.7$ and $20.4{\pm}0.6$ respectively. Both reducing power and DPPH radical scavenging activities are highest at 5.0 mg/mL of concentration. According to the research about cytotoxin of normal cell, an extract of Pleurotus ostreatus showed no existence of toxicity based on 80.5% of viability. Meanwhile, Pleurotus ostreatus is not strongly effective on the growth of cancer cell, indicating anti-cancer effect has a quite high range of viability up to $70.0{\pm}5.3%$ in 5 mg/mL of concentration.

주정처리와 수분-열처리 떡볶이 떡의 저장기간에 따른 품질 특성

최해연,김진성,고은성,우혜은,박종대,성정민,Choi, Hae-Yeon,Kim, Jin-Seong,Go, Eun-Seong,Woo, Hye-Eun,Park, Jong-Dae,Sung, Jung-Min 한국식생활문화학회 2021 韓國食生活文化學會誌 Vol.36 No.3

This study sought to investigate the effects of heat-moisture treatment (HMT) and ethanol treatment (EOH) for improving the quality and storage stability of Tteokbokki Tteok. The quality characteristics were evaluated by moisture, pH, color, texture profile analysis, and observing the microbial properties after the heat-moisture treatment or ethanol treatment. As the storage period increased, the moisture content of Tteokbokki Tteok tended to decrease except for the HMT group (p<0.05) while the pH did not show significant variation except for the EOH group (p<0.05). While measuring the color, the L-value tended to increase in all groups during the storage period. The a-value and the b-value showed the highest values in the HMT group and the control (CON) group, respectively. In the texture profile analysis, all groups showed a significant tendency to increase levels of hardness and chewiness as the storage period increased (p<0.05). The HMT group showed an increase in hardness and adhesiveness, which are characteristics of the HMT treatment. The results of examining the microbial properties of Tteokbokki Tteok showed that the total microbial count in the HMT group was 4.52 on the 8^th day of storage, which was lower than the level in the CON group and the EOH group on the 4^th day of storage. Yeast and mold were not measured during the storage period. Thus the results of this study showed that when manufacturing Tteokbokki Tteok, the heat-moisture treatment of rice powder increased the storage stability by delaying microbial growth and also had positive effects on quality.

구연산 침지와 유산균 발효 처리 떡볶이 떡의 저장기간에 따른 품질 특성

최해연 ( Hae-yeon Choi ),고은성 ( Eun-Seong Go ),김진성 ( Jin-seong Kim ),우혜은 ( Hye-Eun Woo ),최진희 ( Jin-hee Choi ),박종대 ( Jong-dae Park ),성정민 ( Jung-min Sung ) 한국식품조리과학회 2021 한국식품조리과학회지 Vol.37 No.4

Purpose: To improve the shelf life of Tteokbokki Tteok, the quality characteristics of Tteokbokki Tteok prepared with a citric acid solution immersion treatment and lactic acid bacteria-fermented rice flour were investigated according to the storage period. Methods: The quality characteristics of Tteokbokki Tteok were investigated in terms of its moisture, color, pH, texture, and microbial composition. Results: As the storage period increased, the moisture tended to decrease except in the LAC group, and the pH was lowest in the LAC group in all storage periods, and increased until the 6th day of storage and then decreased (p<0.05). For color, the L-value, a-value and b-value decreased during the storage period(p<0.05). The LAC group maintained the L-value until the 6^th day of storage, the a-value tended to be lower, and the b-value tended to be higher in all groups(p<0.05). In the texture analysis, the adhesiveness decreased as the hardness and chewiness increased. The total microbial count was lower on the 8^th day of the LAC group than on the 2^nd day of the CON group, and yeast and mold were not measured until the 6^th day of storage. Conclusion: These results suggest that Tteokbokki Tteok with lactic acid bacteria-fermented rice flour is expected to delay the growth of microorganisms, which would have a positive effect on the quality characteristics and improve storage properties.

아로니아 부산물 분말 첨가 쌀 영양바의 품질 특성

류혜숙,최해연,주신윤,Ryu, Hye-Sook,Choi, Hae-Yeon,Joo, Shin-Youn 한국식품영양학회 2015 韓國食品營養學會誌 Vol.28 No.6

The quality characteristics, total phenolic content, anthocyanin content, and DPPH radical scavenging activity of rice nutritional bar with added powder of aronia byproducts were investigated in this study. The rice nutritional bar was prepared by adding aronia byproducts powder at concentrations of 0%, 2%, 4%, and 6%. The pH of the rice nutritional bar batter was lowered for the control and 2% aronia byproducts powder was added. The moisture content, baking loss rate, leavening rate and specific volume of the rice nutritional bar decreased with as the aronia byproducts powder content increased. In relation to measurements of the colors of the rice nutritional bar crust and crumbs, as the content of aronia byproducts powder increased, the L and b values decreased while the a value increased. From texture analysis, the hardness and chewiness increased according to the level of added aronia byproducts powder, but the springiness and cohesiveness decreased. The total phenolic content, anthocyanin content, and DPPH radical scavenging activity showed the highest values in the rice bar with 6% aronia byproducts powder added. According to a sensory evaluation, overall preference was highest for the rice bar with 4% added aronia byproducts powder, whereas the color and taste was rated higher for the rice bar added with 4% and 6% aronia byproducts powder.

텔레비전 프로그램을 통해 관찰한 식품영양정보의 사례분석

류혜숙 ( Hye Sook Ryu ),김옥선 ( Ok Sun Kim ),최해연 ( Hae Yeon Choi ) 한국식품영양학회 2011 韓國食品營養學會誌 Vol.24 No.4

The purpose of this study was to analyze information about food and nutrition topics presented throughout the television broadcast media, thereby find out the optimal communication method to give desirable information to the general public. To perform this study were recruited and trained by monitoring education before and during the study. 3 domestic TV channels were selected to be monitored, for 3 months. Results of this study were as follows: First, the total reporting cases of information about foods and nutrition were 154, When each monitored contents was seen from the domain of programs, 128 cases(83.1%) were from current affairs and information program, and 26(16.9%) were from entertainment program. Second, according to survey by channel cases are 26(16.9%) from KBS, 54 cases(35.1%) from MBC, 74 cases(48.1%) from SBS, which means SBS reported the most about nutritional foods. Third, the frequency of reporting information on the overall diet and food & ingredient, cuisine & cookey, health & diet therapy and obesity & diet in order. Forth, among the 26 cases of positive or negative implications made by each cannel of KBS, 18 cases were delivered in positive ways, 7 cases had positive and negative point of views mix together, and 1 cases was negatively delivered. Finally, the most important thing is to organiae the advisory team by connecting mass media and specialist, and the educational program of nutrition should be developed for the communication of right information about foods and nutrition.

아로니아(Aronia melancocarpa) 착즙액 첨가 젤리의 품질특성

주신윤,류혜숙,최해연,Joo, Shin-Youn,Ryu, Hye-Sook,Choi, Hae-Yeon 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.4

This study was carried out to investigate quality characteristics of jelly added with aronia juices. Aronia juices were incorporated into jelly at 0%, 10%, 20%, 30%, 40% and 50%. The total phenolic content, anthocyanin content and DPPH free radical scavenging activity of jelly increased with each increase of aronia juice contents (p<0.05). The moisture content and pH of jelly decreased, but soluble soild contents and the total acidity of the jelly increased significantly with each increased level of aronia juices (p<0.05). As the content of aronia juices increased, L values decreased while a and b value increased (p<0.05). Texture analysis showed that the mechanical properties of the jelly decreased with increased level of aronia juices. Consumer acceptability showed that aronia juices groups of 30% and 40% scored higher in terms of overall preference, color, and flavor compared to the other groups (p<0.05). Characteristic intensity rating of aronia jelly showed that as more aronia juices was added, it began to intensify its purple color as well as its sour taste (p<0.05). Judging from the results, it can be concluded that the addition of aronia juices to jelly in processing can enhance the preference, antioxidant compounds, and DPPH free radical scavenging activity of the jelly.

새송이버섯, 팽이버섯 열수추출물의 항산화 및 항암 활성

류혜숙,김수현,전문희,최해연,Ryu, Hye Sook,Kim, Soo Hyun,Jeon, Moon Hee,Choi, Hae Yeon 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.6

Various studies on the effect of mushroom, a member of phytonutrients, on inflammatory diseases have been reporter over the years, Among various species mushrooms, King oyster mushroom (Pleurotus eryngii) and winter mushroom (Flammulina velutipes) are popular dietary ingredients for Asian cuisine. The extracts from all the three mushrooms were used to determine the antioxidative effect and the cytotoxicity. Result analysis were repeated more than three times to get an average${\pm}$standard deviation, and statistical significance were confirmed by SPSS. As a result, total phenol content of the king oyster mushroom and the winter mushroom were $19.66{\pm}0.10mg/g$ and $22.08{\pm}1.10mg/g$, respectively. Also, the total flavonoid content was $15.21{\pm}1.31mg/g$ for the king oyster mushroom and $20.50{\pm}4.52mg/g$ for winter mushroom. The results in winter mushroom showed higher values in total phenol and flavonoid content than in the king oyster mushroom. All samples of extracts showed free radical DPPH (1,1-diphenyl-2-picrylhydrazyl) scavenging activity with their 10 mg/mL concentration. These results indicate that the extract of the king oyster mushroom (Pleurotus eryngii) and the winter mushroom (Flammulina velutipes) may be possible phytonutrients with the anti-inflammatory and the anti-cancer effect.

원주의 첨가량을 달리한 개량 증편의 품질 특성

최진희(Jin Hee Choi),우혜은(Hye Eun Woo),최해연(Hae Yeon Choi) 한국식품영양과학회 2022 한국식품영양과학회지 Vol.51 No.11

본 연구에서는 증편의 발효원인 막걸리 대신 감미료를 첨가하지 않은 원주의 첨가량을 달리하여 수분의 양을 최소한으로 하여 성형이 가능하도록 개발한 개량 증편의 품질 특성을 측정하였다. 실험 항목으로 pH, 수분 함량, 색도, 비체적, 팽창률, 단면과 기공의 관찰을 실시하였고, 기호도를 측정하기 위해 관능평가를 진행하였다. 원주 첨가량을 달리한 개량 증편의 수분 함량은 원주의 첨가량에 따른 수분 함량에 유의적인 차이가 나타나지 않았다. pH는 발효 후 원주 첨가량에 따라 감소하였다가 찌고 난 후 증가하였다(P<0.001). 색도는 L값은 원주의 첨가량이 증가할수록 감소하였고(P<0.001), a값은 녹색도 값이 증가하다가 RM20, RM30, RM40에서는 첨가량에 따른 유의적인 차이를 보이지 않았으며, b값은 원주의 첨가량이 증가할수록 황색도가 증가하는 결과가 나타났다(P<0.001). RM10에 비해 RM20과 RM30에서 팽창률이 가장 높게 측정되었으며, RM40에서는 다시 감소하는 결과가 나타났다(P<0.05). Image J 프로그램으로 관찰한 단면과 기공은 원주의 첨가량이 증가할수록 감소하였고 기공수는 원주 첨가량에 따라 증가하였으며(P<0.01), 기공의 조밀함은 증편의 조직감에 영향을 미치는 것으로 나타났다. 경도는 원주 첨가량이 증가할수록 감소하였다. 검성은 첨가량에 따른 감소가 나타났으나 RM20과 RM30 간의 유의적인 차이는 없었다. 부착성은 원주를 30% 첨가한 군이 가장 크게 측정되었다. 탄력성은 첨가량에 따라 증가하였으며, 응집성과 씹힘성은 RM20과 RM30 간의 유의적인 차이는 없었으나 전체적으로 원주의 첨가량이 늘어남에 따라 증가하는 결과가 나타났다(P<0.001). 관능평가의 결과는 향을 제외한 모든 항목에서 RM30이 가장 높은 점수를 받았다(P<0.001). 결과적으로 RM30의 배합비로 증편 제조 시 개량 증편의 기공 형성이 가장 우수하였으며 관능평가 항목에서도 가장 높은 점수를 받아, 이는 개량 증편의 품질 특성과 소비자 기호도에도 긍정적인 영향을 줄 것으로 생각된다. 또한 원주를 첨가하여 제조한 개량 증편의 표준화 연구에도 도움이 될 것으로 사료되며, 향후 다양한 부재료와 속재료를 첨가한 기능성 증편 연구에 바람직한 영향을 줄 것으로 판단된다. In this study, the quality characteristics of modified Jeungpyeon prepared with the addition of different quantities of Won-ju (raw makgeolli) were investigated, and the standardization of the modified Jeungpyeon production process was suggested (RM10, RM20, RM30, RM40 represent various quantities of raw makgeolli). There were no changes in the moisture content with changes in the quantities of raw makgeolli added. The pH decreased after fermentation but increased after steaming. The L-value, hardness, and gumminess decreased with the addition of increasing quantities of raw makgeolli, whereas chewiness, springiness, and cohesiveness increased. The specific volume and expansion ratio were the highest when 40 mL of raw makgeolli was added. The result of the analysis with the Image J program showed that as the quantity of raw makgeolli added increased, the pore size became larger, and the number of pores decreased. Additionally, the results of the evaluation of the sensory properties showed that RM30 had the highest rating for all the tested parameters except for flavor. These results suggest that the addition of RM30 had a positive effect on the quality characteristics of modified Jeungpyeon. These results can be used as preparatory data for the standardization of Jeungpyeon production with the addition of raw makgeolli.

상수리 쿠키의 항산화활성 및 품질특성

김옥선 ( Ok Sun Kim ),류혜숙 ( Hye Sook Ryu ),최해연 ( Hae Yeon Choi ) 한국식생활문화학회 2012 韓國食生活文化學會誌 Vol.27 No.2

This study was conducted to investigate the effects of acorn (Quercus autissima carruther) powder on the antioxidant activity and quality characteristics of cookies. Cookies were prepared with different amounts of acorn powder (at ratios of 0, 0.5, 1, 3 and 5% to total flour quantity). Antioxidant activity was estimated based on DPPH free radical scavenging activity and total phenol content in acorn powder and cookies. To analyze quality characteristics, bulk density, pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations were measured. Loss rate, a values, total polyphenol contents and DPPH free radical scavenging activity of cookies significantly increased with increasing acorn powder content (p<0.01), whereas pH of the dough, L values and b values of the cookies significantly decreased with increasing acorn powder content (p<0.01). The results of sensory evaluation (appearance, taste, flavor, texture and overall preference) demonstrate that the 3% acorn cookie group showed the highest degree of preference among all items of added acorn powder. From these results, we suggest that acorn is a good ingredient for increasing the consumer acceptability and functionality of cookies.

대체 감미료인 에리스리톨과 수크랄로스를 첨가한 머핀의 품질 특성

고은성(Eun Seong Go),최진희(Jin Hee Choi),추지혜(Ji Hye Chu),김예지(Ye Ji Kim),김수빈(Soo Bin Kim),최해연(Hae Yeon Choi) 한국식품영양과학회 2023 한국식품영양과학회지 Vol.52 No.10