양식 담수어 및 해산어의 사료 Carotenoids 대사의 비교와 체색개선에 미치는 영향

하봉석(Bong-Seuk Ha),권문정(Moon-Jeong Kweon),박미연(Mi-Yeon Park),백승한(Sung-Han Baek),김수영(Soo-Young Kim),백인옥(In-Ok Baek),강석중(Seok-Joong Kang) 한국식품영양과학회 1997 한국식품영양과학회지 Vol.26 No.2

무지개 송어, 산천어, 뱀장어, 볼락 및 우럭에 대한 사료 carotenoids의 체내대사와 체색 개선효과를 검토하기 위하여, 사료에 β-carotene, lutein, canthaxanthin, astaxanthin 및 β-apo-8’-carotenal을 각각 첨가하여 4 내지 5주간 사육하여 표피의 carotenoids 성분의 변화를 분석, 비교한 결과는 다음과 같다. 무지개 송어 표피의 carotenoids 조성은, zeaxanthin, β-carotene 및 canthaxanthin이 주성분이였으며, 그 외 lutein, isocryptoxanthin 및 salmoxanthin을 소량 성분으로 함유하며, 표피의 carotenoids 축적율은 canthaxanthin 첨가구에서 높게 나타나 체색 선명화 효과가 가장 컸으며, astaxanthin, β-carotene 첨가구의 순으로 나타났다. 무지개 송어 표피에서의 carotenoids 대사경로는, β-carotene이 isocryptoxanthin, echinenone 및 canthaxanthin을 경유하여 astaxanthin으로 lutein은 canthaxanthin으로 산화되고, canthaxanthin은 isozeaxanthin을 경유하여 β-carotene으로 환원되며 astaxanthin은 triol을 경유하여 zeaxanthin으로 환원되는 대사경로를 추정할 수 있었다. 산천어 표피의 carotenoids 조성은, zeaxanthin이 주성분이며, 그 외 triol, lutein, tunaxanthin, β-carotene, β-cryptoxanthin 및 canthaxanthin을 소량 성분으로 함유하며, 표피의 carotenoids 축적율은 canthaxanthin 첨가구에서 높게 나타나 체색 선명화 효과가 가장 컸으며, lutein, β-carotene 첨가구의 순으로 나타났다. 산천어 표피에서의 carotenoids 대사경로는, β-carotene이 zeaxanthin으로 산화되고, lutein은 tunaxanthin을 경유하여 zeaxanthin으로 환원되고, canthaxanthin은 β-carotene을 경유하여 zeaxanthin으로 산화되며 astaxanthin은 triol을 경유하여 zeaxanthin으로 환원되는 대사경로를 추정할 수 있었다. 뱀장어 표피의 carotenoids 조성은, β-carotene이 주성분이였으며, 그 외 lutein, zeaxanthin 및 β-cryptoxanthin등이 소량 성분으로 함유하며, 표피의 carotenoids 축적율은 lutein 첨가구에서 높게 나타나 체색 선명화 효과가 가장 컸었고, canthaxanthin astaxanthin 첨가구의 순으로 나타났다. 뱀장어 표피에서의 carotenoids 대사경로는, β-carotene과 lutein은 그대로 축적되며, canthaxanthin은 β-carotene으로 그리고 astaxanthin은 zeaxanthin으로 환원되는 대사경로를 추정 할 수 있었다. 볼락 표피의 carotenoids 조성은, zeaxanthin, β-carotene, tunaxanthin A, tunaxanthin B, tunaxanthin C 및 lutein이 주성분이였으며, 그 외 β-cryptoxanthin, α-cryptoxanthin, astaxanthin을 소량 성분으로 함유하며, 표피의 carotenoids 축적율은 lutein 첨가구에서 높게 나타나 체색 선명화 효과가 가장 컸으며, β-carotene, canthaxanthin 첨가구의 순으로 나타났다. 볼락 표피에서의 carotenoids의 대사경로는, β-carotene은 lutein으로 산화되며, lutein, canthaxanthin astaxanthin 및 β-apo-8'-carotenal은 zeaxanthin을 경유하여 tunaxanthin으로 각각 산화 및 환원되는 대사경로를 추정할 수 있었다. 우럭 표피의 carotenoids 조성은, β-carotene, astaxanthin 및 zeaxanthin이 주성분이였으며, 그 외 α-cryptoxanthin, β-cryptoxanthin, lutein 및 canthaxanthin을 소량 성분으로 함유하며, 표피의 carotenoids 축적율은 lutein 첨가구에서 높게 나타나 체색 선명화 효과가 가장 컸으며, canthaxanthin, β-carotene 첨가구의 순으로 나타났다. 우럭 표피에서의 carotenoids 대사경로는 β-carotene은 β-cryptoxanthin으로 산화되고, lutein은 α-cryptoxanthin을 경유하여 β-carotene으로 환원되고, canthaxanthin은 β-cryptoxanthin, zeaxanthin을 경유하여 α-cryptoxanthin으로 환원되며, astaxanthin은 isocryptoxanthin, zeaxanthin을 경유하여 tunaxanthin으로 대사되며, β-apo-8’-carotenal은 β-cryptoxanthin, zeaxanthin을 경유하여 α-cryptoxanthin으로 환원되는 대사경로를 추정할 수 있었다. Effects of dietary carotenoids were investigated on the metaboβsm and body pigmentation of rainbow trout(Salmo gairdneri), masu salmon(Oncorhynchus macrostomos), eel(Anguilla japonica), rock fish(Sebastes inermis) and black rock fish(Sebastes schlegeβ). Three weeks later after depletion, these fishes were fed diet supplemented with β-carotene, lutein, canthaxanthin', astaxanthin or β-apo-8'-carotena1 for 4 to 5 weeks, respectively. Carotenoids distributed to and changed in integument were analyzed. In the integument of rainbow trout. zeaxanthin, β-carotene and canthaxanthin were found to be the major carotenoids, while lutein, isocryptoxanthin and salmoxanthin were the minor carotenoids. In the integument of masu salmon, zeaxanthin was found to be the major carotenoids, while triol, lutein, tunaxanthin, β-carotene, β-cryptoxanthin and canthaxanthin were the minor carotenoids. In the integument of eel, β-carotene was found to be the major carotenoids, while lutein, zeaxanthin and β-cryptoxanthin were the minor carotenoids. In the integument of rock fish, zeaxanthin, β-carotene, tunaxanthin(A~C) and lutein were found to be the major carotenoids, while β-cryptoxanthin, α-cryptoxanthin and astaxanthin were the minor carotenoids. Likely in the integument of black rock fish, β-carotene, astaxanthin and zeaxanthin were found to be the major carotenoids, whereas α-cryptoxanthin, β-cryptoxanthin, lutein and canthaxanthin were the minor contributor. The efficacy of body pigmentation by the accumulation of carotenoids in the integument of rainbow trout and masu salmon were the most effectively shown in the canthaxanthin group and of eel, rock fish and black rock fish were the most effectively shown in the lutein group. Based on these results in the integument of each fish, dietary carotenoids were presumably biotransformed via oxidative and reductive pathways. In the rainbow trout, β-carotene was oxidized to astaxanthin via successively isocryptoxanthin, echinenone and canthaxanthin. Lutein was oxidized to canthaxanthin. Canthaxanthin was reduced to β-carotene via isozeaxanthin, and astaxanthin was reduced to zeaxanthin via triol. In the masu salmon, β-carotene was oxidized to zeaxanthin. Lutein was reduced to zeaxanthin via tunaxanthin. Canthaxanthin was reduced to zeaxanthin via β-carotene. and astaxanthin was reduced to zeaxanthin via triol. In the eel, β-carotene and lutein were directly deposited but canthaxanthin was reduced to β-carotene, and cholesterol lowering effect by Meju supplementation might be resulted from the modulation of fecal axanthin, astaxanthin and β-apo-8'-carotenal were oxidized and reduced to tunaxanthin via zeaxanthin. In the black roch fish, β-carotene was oxidized to β-cryptoxanthin. Lutein was reduced to β-carotene via α-cryptoxanthin. Canthaxanthin was reduced to α-cryptoxanthin via successively β-cryptoxanthin and zeaxanthin. Astaxanthin converted to tunaxanthin via isocryptoxanthin and zeaxanthin, and β-apo-8'-carotenal was reduced to α-cryptoxanthin via β-cryptoxanthin and zeaxanthin.

수산물의 지질에 관한 연구(제5보) - 쏘가리, 꺽지, 누치 및 메기의 근육지질조성의 비교 -

하봉석(Bong-Seuk Ha),강동수(Dong-Soo Kang) 한국식품영양과학회 1990 한국식품영양과학회지 Vol.19 No.4

쏘가리, 꺽지, 누치 및 메기의 근육지질성분을 비교하기 위하여 TLC, GLC, column chromatography 그리고 UV-spectrophotometer를 이용하여 총 지질의 지질성분, 총지질의 지방산조성 및 sterol조성 그리고 cholesterol의 함량을 정량하였으며, 중성지질과 극성지질의 지질성분 및 지방산 조성을 분석하였다.<br/> 총지질의 함량은 메기가 7.4%로서, 쏘가리, 꺽지 및 누치의 1.4~2.2%보다 높은데 비하여 불검화물은 메기가 2.6%로서 , 쏘가리, 꺽지 및 누치의 6.0~6.5% 보다 함량이 낮았다.<br/> 총지질을 구성하는 지질성분으로는 triglyceride(74.6~86.5)가 주성분이고, 그 외 극성지질, free fatty acid, esterified sterol 그리고 free sterol을 소량성분으로 함유한다.<br/> 총지질의 지방산조성은 C_(16:0)(19.6~29.2%), C_(16:1)(17.3~30.7%) 그리고 C_(18:1)산(16.8~29.2%)의 함량이 가장 많고, 그 다음으로 C_(14:0), C_(18:2)산이 주요 구성지방산을 이루며, 특히 메기는 polyene산의 함량이 많았다. Sterol성분은 cholesterol만이 검출되었고, cholesterol의 함량은 총지질에 대하여 메기는 8.3㎎/g으로써, 쏘가리, 꺽지 및 누치의 36.9~59.9㎎/g보다 함량이 낮았다.<br/> 총지질에 대한 극성지질과 중성지질의 함량비율은 평균 1:19로서 중성지질의 함량이 높으며 극성지질중에도 인지질의 함량은 메기가 6.0%로서, 쏘가리, 꺽지 및 누치의 23.1~36.3%보다 함량이 낮았다.<br/> 중성지질을 구성하는 지질성분은 triglyceride(84.5~93.4%)가 주성분이고, 그외 free fatty acid, esterified sterol이 소량 검출되었고, 중성지질의 지방산조성은 총지질과 유사하였다.<br/> 쏘가리, 누치 및 메기의 인지질조성은 phosphatidyl serine이 23.1~49.8%, phosphatidyl choline 이 20.8~45.3%로서 인지질의 대부분을 점유하며 phosphatidyl choline이 49.9%, phosphatidyl ethanolamine이 42.3%로서 다른 어종에 비하여 phosphatidyl ethanolamine의 함량이 매우 높게 나타났다.<br/> 인지질의 지방산조성은 C_(16:0)(38.3~46.5%), C_(18:1)(14.2~21.7%) 그리고 C_(16:1)산(11.6~13.8%)의 함량이 가장 많고 그 다음으로 C_(18:2), C_(18:0) 및 C_(17:0)산이 주요 구성지방산을 이룬다.<br/> 당지질의 지방산조성은 C_(16:0)(28.8~40.1%), C_(18:1)(5.4~28.9%), C_(18:0)(5.1~28.9%) 그리고 C_(16:1)산(8.2~20.1%)의 함량이 가장 많고 그 다음으로 C_(14:0), C_(20:1)산이 주요 구성지방산을 이룬다.<br/> 이상의 결과를 종합하면, 비극성지질의 함량이 평균 63.0%를 함유하여 해산어류와 유사하였으며, 그외 각 지질의 지방산조성은 C_(20)산, C_(22)산의 함량이 해산어류에 비하여 절대적으로 적은 특징을 찾아 볼 수 있었다. The lipid compositions including fatty acid, sterol, lipid class and the lipid component of the total lipid extracted from the flesh of some fresh water fishes, i.e. mandarin, cornet, cat fish and Korean perch were compared. The levels of total lipid of flesh tissues from the fresh water fishes were high(7.4%) in cat fish, but low(1.4~2.2%) in mandarin fish, Korean perch and cornet fish. On the contrary, the content of unsaponifiable matters found in total lipid was low (2.6%) in cat fish, but high(6.0~6.5%) in mandarin fish, Korean perch and cornet fish. Total lipids were mainly composed of triglyceride(74.6~86.5 %) as major component in each sample and the other lipid components of total lipid, e.g. polar lipid, free fatty acids and free sterol were the minor components. The major fatty acids in total lipid of each sample were C_(16:0)(19.6~29.2%), C_(16:1)(17.3~30.7 %) and C_(18:1)(16.8~29.2%) and additionally it chiefly consisted of C_(14:0) and C_(18:2). Particularly the contents of polyenoic acids in total lipid of cat fish were higher than those of the other fish samples. The level of cholesterol in total lipid was low(8.3㎎/g) in cat fish, but were high(36.9~59.9㎎/g) in mandarin fish, Korean perch and cornet fish. The contents of fractionated neutral lipid(NL) were higher than those of polar lipid(PL) in each sample. Particularly, phospholipid content in PL was low(6.0%) in cat fish, but were high(23.1~36.3%) in mandarin fish, Korean perch and cornet fish. Neutral lipids were mainly consisted of triglyceride(84.5~93.4%) as major component in each sample and the other lipid components of neutral lipid, e.g. free fatty acids and free sterol were exhibited as a minor components. The fatty acid compositon of neutral lipids was very resembled to total lipids. The phospholipid in mandarin, cornet and cat-fish were mainly composed of phosphatidyl serine(23.1~49.8%) and phosphatidyl choline(20.8~45.3%). The relatively higher amounts of phosphatidyl serine were observed in mandarine, cornet and cat-fish than in Korean perch. But phosphatidyl ethanolamine(42.3%) and phosphatidyl choline(49.9%) were the main phospholipid in Korean perch. The extraordinary high content of phosphatidyl ethanolamine compared to other fishes was characteristics in phospholipid composition of korean perch. The major fatty acids in phospholipid of each sample were C_(16:0)(38.3~46.5%), C_(18:1)(14.2~21.7%) and C_(16:1)(11.6~13.8%) and additionally it chiefly consisted of C_(18:2), C_(18:0) and C_(17:0). The major fatty acids in glycolipid of each sample were C_(16:0)(28.8~40.1%), C_(18:1)(5.4~28.9%), C_(18:0)(5.1~28.9%) and C_(16:1)(8.2~20.1%) and additionally it chiefly consisted of C_(14:0) and C_(20:1).

넙치와 방어의 Carotenoid 색소성분

하봉석(Bong-Seuk Ha),강동수(Dong-Soo Kang),조영숙(Young-Sook Cho),박미연(Mi-Yeon Park) 한국식품영양과학회 1992 한국식품영양과학회지 Vol.21 No.4

천연산 및 양식산 넙치와 방어의 표피 carotenoid를 TLC, column chromatography, UV-visible spectrophotometer 및 co-TLC로 비교하여 다음과 같은 결과를 얻었다. 넙치의 총 carotenoid함량은 양식산 1.16㎎%로서 천연산 1.38㎎%보다 낮은 함량치를 보였고, carotenoid조성은 양식산이 lutein, zeaxanthin, tunaxanthin, trial 및 α-cryptoxanthin의 순으로 함유하였고, 천연산은 tunaxanthin, zeaxanthin, trial, lutein 및 α-cryptoxanthin의 순으로 함유하며, 천연산은 양식산에 비하여 tunaxanthin, trial의 함량이 높은 반면, lutein, zeaxanthin의 함량에서 훨씬 낮은 함량치를 보여 차이가 있었다. 방어의 총 carotenoid 함량은 양식산 0.09㎎%로서 천연산 1.08㎎% 보다 훨씬 낮은 함량치를 보였고, carotenoid 조성은 양식산, 천연산 모두 tunaxanthin의 획분이 총 carotenoid의 약 95%로 대부분을 차지하며, tunaxanthin은 tunaxanthin A, tunaxanthin B 및 tunaxanthin C의 세가지 혼합물로 확인되어 서로 유사하였으나, tunaxanthin A와 tunaxanthin B의 함량에서 다소의 차이를 보였다. 따라서 어류의 총 carotenoid 함량과 carotenoid의 구성성분은 어종뿐만아니라 먹이와 생육조건 등의 서식환경에 의해서도 상당한 차이가 있는것으로 나타났다. Difference of carotenoid pigments in integuments of the wild and cultured flounder, Paralichthys olivaceus and yellowtail, Seriola quinqueradiata were studied. Total carotenoid contents in integuments of the wild and cultured flounder were 1.38㎎% and 1.16㎎%, respectively. The main carotenoids in integuments of the wild flonder were zeaxanthin (19.22%), β-carotene type triol (17.80%), tunaxanthin C (17.77%), lutein (16.44%) and tunaxanthin B (13.70%). In addition, tunaxanthin A (5.42%), α-cryptoxanthin (4.80%), astaxanthin (0.69%) and β-cryptoxanthin (0.24%) were also contained in small amounts. But in the cultured flounder, lutein (38.21%) and zeaxanthin (29.69%) were contained as main carotenoids. In addition, β-carotene type triol (7.80%), tunaxanthin C (7.05%), α-cryptoxanthin (4.34%), tunaxanthin B (4.21%), astaxanthin (2.40%) and β-cryptoxanthin (1.30%) were present in small amounts. Consequently, the wild flounder contained higher amounts of tunaxanthin and triol but contained lower amounts of lutein and zeaxanthin than the cultured flonder. The contents of carotenoids from integuments of wild and cultured yellowtail were 1.08㎎% and 0.09㎎%. Wild and cultured yellowtail have similar carotenoid patterns, consisting of tunaxanthin C (44.11%, 43.37%), tunaxanthin B (33.56%, 29.23%) and tunaxanthin A (18.22%, 21.68%), respectively.

미색동물 및 패류의 Carotenoids 색소성분과 돌연변이 및 종양세포 증식의 억제효과

하봉석(Bong-Seuk Ha),백승한(Seung-Han Baek),김수영(Soo-Young Kim) 한국식품영양과학회 2000 한국식품영양과학회지 Vol.29 No.5

해양생물에 함유하는 특이한 carotenoids 조성과 이들carotenoids의 생리활성을 밝히고저 미색동물 및 패류의 육과 표피에 존재하는 carotenoids 성분을 분리, 동정하였으며, 이들 marine carotenoids에 대한 돌연변이 유발억제 및 종양세포 증식억제 활성을 비교, 검토한 결과는 다음과 같다. 멍게류의 총 carotenoids 함량은 육에서는 붉은멍게, 미더덕, 참멍게, 이가보야개멍게, 리테르개멍게 및 흑미더덕의 순으로 함유하였고(18.65~2.39 mg%), 미더덕육이 참멍게 육보다 높게 나타나 특이하였으며, 붉은멍게, 참멍게 외는 육의 총 carotenoids 함량이 표피에 비해 높게 나타났다. 멍게류의 carotenoids 조성은 참멍게, 붉은멍게, 혹미더덕 그리고 미더덕에는 cynthiaxanthin(25.1~42.2%), halocynthiaxanthin(9.7~26.3%), diatoxanthin(8.0~18.7%) 및 β-carotene(7.7~21.2%)이, 리테르개멍게에는 canthaxanthin(19.6%), cynthiaxanthin(15.4%), halocynthiaxanthin(14.8%) 및 (3R, 3'R), (3S, 3'S)-astaxanthin(22.6%)이, 그리고 이가보야개멍게에는 fucoxanthin(26. 6%), cynthiaxanthin(21.8%), halocynthiaxanthin(15.2%) 및 β-carotene(9.3%)이 주성분으로 함유하나, 멍게류의 carotenoids 조성은 전체적으로 서로 유사하였다. 그리고 멍게류의 육과 표피의 carotenoids 조성도서로 유사하였다. 시료 패류중에서 비단조개 육, 키조개 난소, 비단가리비 난소 및 재첩 육의 총 carotenoids 함량(2.51~6.83mg%)이 다른 패류에 비해 매우 높았으며, 패류의 carotenoids 조성은 서식환경이 다른 것처럼 전체적으로 서로 상이하였다. 그러나 비단가리비 난소, 코고둥 육 및 굴 육에는 cynthiaxanthin(15.9~39.0%), zeaxanthin(9.6~21.9%)이, 재첩 육과 키조개 난소에는 cynthiaxanthin(21.5~48.6%), mytiloxanthin(14.6%)이, 그리고 비단조개 육에는 canthaxanthin(60.6%), isozeaxanthin(20.5%)이, 이 외다슬기 육 및 백합 육에는 β-carotene(23.7~34.8%) 및 zeaxanthin(18.2~20.4%)이 주성분으로 함유하였다. 또한 굴육에는 diester형 carotenoids가 유리형 carotenoids와 혼합되어 존재하는 것이 특이하였다. 한편, 멍게류 및 패류에서 분리한 주요 carotenoids의 돌연변이 유발억제 효과는 S. typhimurium TA 98에 대하여 20, 50 그리고 100 μg투여시 농도증가에 비례하여, IQ에서는 astaxanthin, isozeaxanthin, mytiloxanthin 및 halocynthiaxanthin 첨가구에서, AFB1에서는 β-carotene, isozeaxanthin 및 mytiloxanthin첨가구에서 유의적으로 돌연변이 유발이 억제되었다. 또한, 멍게류 및 패류에서 분리한 주요 carotenoids의 종양세포증식억제 효과는 5, 10 그리고 20 μg 투여시 농도증가에 비례하여, 자궁경암(HeLa)세포에서는 β-carotene, cynthiaxanthin, astaxanthin 및 halocynthiaxanthin 첨가구에서, 위암(NCI-H87)세포에서는 β-carotene, astaxanthin, cynthiaxanthin 및 halocynthiaxanthin 첨가구에서, 결장암(HT-29)세포에서는 β-carotene, cynthiaxanthin, mytiloxanthin 및 halocynthiaxanthin 그리고 골육암(MG-63)세포에서는 β-carotene, cynthiaxanthin, astaxanthin, canthaxanthin 및 halocynthiaxanthin 첨가구에서 유의적으로 종양세포 증식이 억제되었다. To investigate the composition of carotenoids present in marine organisms and the biological activity of the carotenoids, carotenoids of the muscles and tunic of tunicates and shellfishes were isolated and identified. Anitmutagenic activities of the carotenoids for S. typhimurium TA 98 and cytotoxic activity for cancer cell lines were determined. Total carotenoid contents in the muscle of tunicata ranged from 18.65 mg% to 2.39 mg%. The highest amount of the total carotenoid was found in the muscle of Halo-cynthia aurantium, followed by Styela clava (HERDMAN), H. roretzi, H. hilgendorfi f. igaboya, H. hilgen-dorfi f. retteri, S. plicata (LESUEUR) in order. Interestingly, total carotenoid content in the muscle of S. clava (HERDMAN) was higher than that of H. roretzi. Total carotenoid content of all tunicata, other than H. aurantium and H. roretzi, were higher in muscle than tunic. The major carotenoids in H. roretzi, H. aurantium, S. plicata (LESUEUR), and S. clava (HERDMAN) were cynthiaxanthin (25.1~42.2%), halocynthiaxanthin (9.7~26.3%), diatoxanthin (8.0~18.7%) and β-carotene (7.7%~21.7%). Similar-ly, cantaxanthin (19.6%), cynthiaxanthin (15.4%), halocynthiaxanthin (14.8%), and (3R,3'R), (3S,3'S)-astaxanthin (22.6%) in H. hilgendorfi f. retteri and fucoxanthin (26.6%), cynthiaxanthin (21.8%), halocynthiaxanthin (15.2%), and β-carotene (9.3%) in H. hilgendorfi f. igaboya were major carotenoids in both tunicate. However, the composition of carotenoids in muscle and tunic of tunicata was similar each other. Among the shellfishes examined, total carotenoid content of the muscle of Peronidia venulosa (Schrenck) and Corbicula fluminea, and of the gonad of Atrina pinnata and Chlamys farreri, was ranged from 2.51 to 6.83 mg% which were relatively higher than that of other shellfishes. The composition of the carotenoids of shellfishes, which might depend upon their living environments, was varied. But cynthiaxanthin (15.9~39.0%) and zeaxanthin (9.6~21.9%) in gonad of C. farreri, and muscles of Buccinum Volutharpa perryi (JAY) and Crassostrea gigas, cynthiaxanthin (21.5~48.6%) and mytiloxanthin (14.6%) in muscle of C. fluminea and gonad of A. pinnata, and canthaxanthin (60.6%) and isozeaxanthin (20.5%) in muscles of P. venulosa (Schrenck), and β-carotene (23.7~34.8%) and zeaxanthin (18.2~20.4%) in muscles of Semisulcospira libertina and Meretrix lusoria were major carotenoids. Interestingly, diester type-carotenoids were present along with free type-carotenoids in muscles of C. gigas. Antimutagenic effect of the carotenoids isolated from tunicata and shellfishes against 2-amino-3-methylimidazol [4,5-f]quinoline (IQ) for S. typhimurium TA 98 was proportional to the amount (20, 50 and 100 μg/plate) treated. Mutagenicity of IQ was significantly reduced by astaxanthin, isozeaxanthin, mytiloxanthin and halocynthiaxanthin, whereas the mutagenicity of aflatoxin B1 (AFB1) was significantly reduced by β-carotene, isozeaxanthin, and mytiloxnthin. Growth inhibition effect of carotenoids isolated from tunicata and shellfishes for cancer cell was proportional to the amount (5, 10, and 20 μg/plate) treated. The growth of HeLa cell by β-carotene, cynthiaxanthin, astaxanthin and halocynthiaxanthin, NCI-H87 cell by β-carotene, astaxanthin, cynthiaxanthin, and halocynthiaxanthin, HT-29 cell by β-carotene, cynthiaxanthin, mytiloxanthin and halocynthiaxanthin, and MG-63 cells by β-carotene, cynthiaxanthin, astaxanthin, canthaxanthin and halocynthiaxanthin were statistically reduced.

馬齒種옥수수의 品種別 脂質組成의 比較

안두희(Doo-Hee Ahn),하봉석(Bong-Seuk Ha) 한국식품영양과학회 1987 한국식품영양과학회지 Vol.16 No.4

馬齒種 6개 品種 옥수수의 總脂質, 中性脂質 및 極性脂質을 構成하는 脂質成分, 脂肪酸組成 그리고 總脂質의 sterol組成을 GLC, TLC, TLC-scanner 및 column chromatography를 利用하여 定量한 結果 다음과 같은 結論을 얻었다.<br/> 1) 옥수수의 總脂質은 3.7~5.3%의 含量分布를 보여 平均 4.7%였다.<br/> 2) 總脂質의 構成脂質成分은 TG, FFA, lanosterol. hydrocarbon & ES 그리고 PL & pigment를 含有하여, TG는 堤川玉과 黃玉3號에서 多少 높았다.<br/> 3) 總脂質의 脂肪酸組成은 linoleic, oleic 그리고 palmitic acid가 主成分을 이루고, 堤川玉에서는 linoleic acid가 가장 높은 반면에, oleic과 palmitic acid는 가장 낮게 나타났다.<br/> 4) 總脂質의 不감化物은 2.0~2.7%의 含量分布를 보였고, 晋州玉에서 多少 높게 나타났다.<br/> 4-desmethylsterol組成은 sitosterol, campesterol 그리고 stigmasterol이 主成分을 이루고, 晋州玉에서 sitosterol이 가장 높게 나타났다.<br/> 한편, 4-monomethylsterol組成은 obtusifoliol, gramisterol 그리고 citrostadienol이 主成分을 이루고, 光玉<br/> 과 晋州玉에서 obtusifoliol과 citrostadienol이 가장 낮게 나타났다.<br/> 5) 總脂質을 構成하는 中性脂質의 含量은 水原19號, 光玉, 橫城玉 그리고 晋州玉이 堤川玉과 黃玉3號보다 높게 나타났으며, 糖脂質과 燐脂質과 이와 反對 傾向을 보였다.<br/> 6) 中性脂質의 構成脂質成分은 TG, lanosterol, cholesterol, FFA 그리고 ES가 主成分을 이루고 있었다.<br/> 7) 中性脂質의 脂肪酸組成은 linoleic, oleic 그리고 palmitic acid가 主成分을 이루고, 水原19號와 堤川玉에서는 linoleic acid가 가장 높게 나타났다.<br/> 8) 糖脂質의 構成脂質成分은 MGS, MGC 그리고 MGDG를 含有하며, MGS와 MGC는 晋州玉에서 가장 높은 반면에, 橫城玉과 堤川玉에서는 가장 낮게 나타났다.<br/> 9) 糖脂質의 脂肪酸組成은 oleic, palmitic, linoleic 그리고 heptadecanoic acid가 主成分을 이루고, 晋州玉에서 oleic acid가 가장 높은 반면에 heptadecanoic acid는 가장 낮게 나타났고, 堤川玉에서는 이와 反對 傾向을 보였다.<br/> 10) 燐脂質의 構成脂質成分은 PI 및 PC를 含有하여, 橫城玉과 黃玉3號에서 PI가 가장 낮게 나타났다.<br/> 11) 燐脂質의 脂肪酸組成은 palmitic, heptadecanoic 그리고 oleic acid가 主成分을 이루고, 橫城玉에서 oleic acid가 가장 높은 반면에, heptadecanoic acid는 가장 낮게 나타났다. This study dealt with the comparison of the individual lipid component and fatty acid composition in the six varieties of dent corn, Zea mays Indentata. The fatty acid and sterol compositions of the total lipid were analyzed by gas liquid chromatography. The total lipid was also fractionated into three lipid classes namely neutral, glyco and phospolipid by the methods of silicic acid column chromatography. The lipid components of lipid-classes were estimated by thin layer chromatography and TLC-scanner.<br/> The contents of total lipid in six varieties of Cdent corn were 3.7~5.3%.<br/> Total lipid were mainly composed of triglyceride(69.8~75.7%), free fatty acid(13.0~17.9%), lanosterol (4.8~6.0%). hydrocarbon & esterified sterol (3.5~6.0%), and polar lipid & pigment(2.7~5.9%). The contents of triglycerde in Chech'ŏnok and Hwangok No.3 were slightly higher then other varieties.<br/> The major fatty acid in total lipid from six varieties of dent corn were chiefly consisted of linoleic(46.9~61.4%), oleic(21.9~29.9%) and palmitic acid(10.9~16.7%). Particularly the content of linoleic acid in Chech'ŏnok was higher but oleic and palmitic acid in Chech'ŏnok were less than other varieties.<br/> The compositions of 4-desmethylsterol were mainly composed of siterol(44.0~63.2%), campestetel(11.6~15.5%) and stigmasterol(5.6~9.1%). The content of sitosterol in Chinjuok was higher than other varieties and isofucosterol was detected only in Chinjuok.<br/> The compositions of 4-monomethlysterol were mainly composed of obtusifoliol(17.7~37.6%), gramisterol(15.0~27.0%) and citrostadienol(9.1~17.3%). The contents of obtusifoliol and citrostadienol in Kwangok and Chinjuok were less than other varieties.<br/> The contents of fractionated neural lipid in Suwon No.19. Kwangok, Hoengsŏngok and Chinjuok(90.3~97.1%) were higher than those of Chech'ŏnok and Hwangok No.3(85.5~86.1%).<br/> Neutral lipid were mainly composed of triglyceride (24.7~80.0%), lanosterol (6.2~20.2%), cholesterol (1.0~50.6%). free fatty acid(4.4~8.9%) and esterified sterol(1.5~15.9%).<br/> The major fatty acid in neutral lipid from six varieties of dent corn were chiefly consisted of linoleic (26.2~55.4%), oleic(22.7~39.1%) and palmitic acid(11.4~41.6%). Particularly the contents of linoleic acid Suwon No.19 and Chech'ŏnok were higher but palmtic acid in Suwon No.19 and Chech'ŏnok were less than other varieties.<br/> Glycolipd were mainly composed of monoglycosylsterol(17.5~56.4%), monoglycosylceramide(8.2~28.9%) and monoglycoslydiacylglycerol(12.4~22.2%). The contents of monoglycosylceramide and monoglycosylsterol in Chinjuok Were higher than other varieties.<br/> The major fatty acid in glycolipid from six varieties of dent corn were chiefly consisted of oleic(14.6~39.3%), palmitic(20.0~26.1%), linoleic(3.6~26.9%) and heptadecanoic acid (3.3~24.7%). Particularly the cantents of oleic acid in Chinjuok and heptadecanoic acid in Chech'ŏnok were higher than other varieties.<br/> Phospholipid were mainly composed of phosphatidylinositol(30.9~86.4%) and phosphatidylcholine(4.5~22.0%). The contents of phosphatidylinositol in Hoengsŏngok and Hwanngok No.3 were less than other varieties.<br/> The major fatty acid in phospolipid from six varieties of dent corn chiefly consisted of palmitic(37.2~61.6%). heptadecanoic(9.2~31.8%) and oleic acid(4.3~17.2%). Particuiarly the content of oleic acid in ŏngok was higher but heptadecanoic acid in Hoengsŏngok was less than other varieties.

이매패의 Carotenoid 색소성분 - 1. 홍합과 진주담치 근육의 Carotenoid 색소성분의 비교

강동수(Dong-Soo Kang),하봉석(Bong-Seuk Ha) 한국식품영양과학회 1991 한국식품영양과학회지 Vol.20 No.4

홍합과 진주담치 근육의 carotenoid를 TLC, column chromatography로 분리하고, NaBH₄에 의한 환원반응, I₂에 의한 이성화반응 및 UV-visible spectrophotometer로 비교하여 다음과 같은 결론을 얻었다. 홍합 근육의 총 carotenoid함량은 수컷이 0.4㎎%, 암컷은 2.7㎎%이며, 주 carotenoid는 수컷이 3, 4, 3’-trihydroxy-7’, 8’-didehydro-β-carotene 26.3%, pectenoxanthin 24.8% 및 mytiloxanthin 23.4%였고, 그외 pectenolone 14.0%, diatoxanthin 5.1%의 순으로 함유하며, 암컷은 mytiloxanthin 33.4%, pectenoxanthin 22.8% 및 3, 4, 3’-trihydroxy-7’, 8’-didehydro-β-carotene 22.5%였고, 그외 pectenolone 9.9%, diatoxanthin 6.1%의 순으로 함유하여 서로 유사하였다. 진주담치 근육의 총 carotenoid함량은 수컷이 1.1㎎%, 암컷은 3.2㎎%이며, 주 carotenoid는 수컷이 mytiloxanthin 33.8%, pectenoxanthin 28.4%였고, 그외 diatoxanthin 18.1%, pectenolone 9.7%, 3, 4, 3’-trihydroxy-7’, 8’-didehydro-β-carotene 5.5%의 순으로 함유하며, 암컷은 pectenoxanthin 44.7% 및 mytiloxanthin 35.6%였고, 그외 pectenolone 8.7%, diatoxanthin 5.0% 및 3, 4, 3’-trihydroxy-7’, 8’-didehydro-β-carotene 3.1%의 순으로 함유하여 서로 유사하였다. 그러나 홍합과 진주담치의 근육 carotenoid는 암컷이 수컷보다 총 carotenoid 함량이 높은 함량치를 보였고, diatoxanthin과 3, 4, 3’-trihydroxy-7’, 8’-didehydro-β-carotene의 함량에서 차이를 보였다. Carotenoid pigments from muscle of mussel, Mytilus coruscus, and blue mussel, Mytilus edulis, were separated by thin layer and column chromatography. The isolated carotenoids were identified by comparative test with reference carotenoids, reduction with sodium borohydride, isomerization with iodine and absorption spectrophotometry. The carotenoid contents in the muscle of mussel were 0.4㎎% in male and 2.7㎎% in female, and the carotenoids were composed of 23.4%, 33.4% mytiloxanthin, 26.3%, 22.5% 3,4,3'-trihydroxy-7', 8'-didehydro-β-carotene, 24.8%, 22.8% pectenoxanthin, 14.0%, 9.9% pectenolone and 5.1%, 6.1% diatoxanthin in male and female, respectively. While, the carotenoid contents in the muscle of blue mussel were 1.1㎎% in male and 3.2㎎% in female, and the carotenoids were composed of 33.8%, 35.6% mytiloxanthin, 28.4%, 44.7% pectenoxanthin, 18.1%, 5.0% diatoxanthin, 9.7%, 8.7% pectenolone and 5.5%, 3.1% 3,4,3'-trihydroxy-7', 8'-didehydro-β-carotene in male and female, respectively.

고추 Oleoresin의 가열조리중 지질성분의 변화

최옥수(Ok-Soo Choi),하봉석(Bong-Seuk Ha) 한국식품영양과학회 1994 한국식품영양과학회지 Vol.23 No.2

건조 고추를 100mesh의 입자이하로 분쇄하여 먼저 감압증류시켜 정유성분을 추출하고, 다시 3배량의 ethyl alcohol을 가하여 25℃에서 3시간 동안 진탕 추출, 농축하여 정유성분을 합하였다. 여기에 같은 양의 물과 유화제로서 4% PGDR을 첨가하여 유화시킨 고추 oleoresin을 고온(100 및 150℃)에서 가열조리중 일어나는 지질 및 지방산의 변화를 검토하였다. 고추 oleoresin의 지질은 주로 비극성지질로서 극성지질에 비하여 약 3배 정도 높게 나타났다. 비극성지질의 조성은 주로 triglyceride로 함량이 75.8%였고 극성지질의 조성은 phosphatidyl choline이 38.6%, phosphatidyl ethanolamine이 26.1%로 대부분을 차지하였다. 지방산의 조성으로는 12종이 동정되었으며, 그 중에서 linoleic acid가 63.1%로 월등히 많았고, palmitic acid, oleic acid, linolenic acid, stearic acid의 순으로 높게 함유하고 있었으며, 이들 5종의 지방산이 구성지방산의 주종이었다. 150℃에서 가열한 것은 100℃에서 가열한 것에 비하여 산소 및 온도에 의한 지질의 산화가 뚜렷하였으며, 포화지방산은 증가하고 불포화지방산은 감소하였다. 그중에서 palmitic acid와 myristic acid는 증가하였고, oleic acid, linoleic acid 및 linolenic acid는 감소하였다. Changes of lipid components in modified oleoresin during cooking at high temperature were investigated. In preparation of the modified oleoresin, dried red pepper was milled to 100mesh of size particle and extracted oily compounds by reduced pressure steam distillation. The rest part was reextracted and concentrated. The extracts were combined. The same volume of water and 4% of polyglycerol condensed ricinoleate(PGDR) were added to the combined extract, and emulsified to make oleoresin red pepper. Non-polar lipid components were quantified 3 times higher in the oleoresin than polar lipid components. The component of non-polar lipid was mainly triglyceride comprising 75.8%. The level of phosphatidyl choline and phosphatidyl ethanolamine were 38.6 and 26.1%, respectively. Linoleic acid was distinctively abundant(63.1%) and followed by palmitic acid, oleic acid, linolenic acid and stearic acid in the oleoresin. Oxidation of lipid at high temperature was principally affected by temperature rather than oxygen existance. With the result of oxidation, palmitic acid and myristic acid increased, however, oleic acid, linoleic acid, and linolenic acid decreased.

고추 Oleoresin의 가열조리중 휘발성 성분 및 Capsaicin의 변화

최옥수(Ok-Soo Choi),하봉석(Bong-Seuk Ha) 한국식품영양과학회 1994 한국식품영양과학회지 Vol.23 No.2

건조 고추를 100mesh의 입자이하로 분쇄하여 먼저 감압증류시켜 정유성분을 추출하고, 다시 3배량의 ethyl alcohol을 가하여 25℃에서 3시간 동안 진탕 추출 후 여과, 농축시켜 정유성분을 합하였다. 여기에 같은 양의 물과 유화제를 첨가하여 유화시킨 고추 oleoresin을 고온에서 가열조리 중 일어나는 휘발성성분 및 capsaicin의 변화를 검토하였다. 고추 및 고추 oleoresin-의 휘발성 성분은 119성분이 분리되어 그중 35성분이 동정되었다. 2-methoxy-phenol, 2,6-bis(1,1-dimethylethyl)-4-methyl-phenol, 1,4-dimethylbenzene, 1,2-benzenedicarboxylic acid, 2-methoxy-4-methylphenol, 4-ethyl-2-methoxy phenol 및 5-methyl-2-furancarboxaldehyde 등이 주요 향기 성분이었으며, 시료로부터 oleoresin으로의 이행율은 저분자의 휘발성성분의 경우는 매우 낮았다. 온도 100℃에서 3시간 가열조리 후 휘발성 성분은 93성분이 분리되었고 150℃가열조리의 경우는 82성분만 분리되었다. 가열조리 중 휘발성 성분의 소실은 극심하였으며 가열온도가 높을수록 더욱 심하였다. 100℃에서 가열한 경우 상당량이 가열조리 중 소실되었으며 잔존율은 각각의 휘발성 성분에 따라 크게 달랐다. 특히 nonanoic acid, 2-(1,1-dimethylethyl)-phenol, pentadecane, 1,2-benzenedicarbarboxylic acid 등은 70% 이상의 높은 잔존율을 보였고, 1-methyl-1H-pyrrole, 1-(2-furanyl)-ethanone, 2,4-dimethyl-phenol, d-fenchyl alcohol 및 4-ethyl-2-methoxy-phenol 성분은 검출되지 않았다. 또한 150℃에서 가열시킨 고추 oleoresin의 휘발성 성분은 100℃보다도 상대적인 잔존율이 더욱 낮았다. Nonanoic acid와 1,2-benzenedicarboxylic acid만 70% 이상의 잔존율을 보였고, 30% 이하의 잔존율을 나타낸 성분으로서는 2-furancarboxaldehyde, 5-methyl-2-furancarboxdldehyde, 1,4-dimethylbenzene, 2,3-diethyl-2-cyclopenten-1-one, 1H-indole 및 9,12-octadecadienoic acid였다. 그리고 100℃ 가열에서의 미검출성분과 흔적량을 보이던 2-methyl-2-cyclopenten 및 octanoic acid은 검출되지 않았다. 가열조리 중 capsaicin은 비교적 열에 안정하여 대기하의 100℃ 및 150℃에서 5시간 가열조리 후 잔존율은 각각 84.7% 및 73.3%였고, 질소가스 통기하에서는 잔존율이 88.9% 및 81.8%로 더욱 안정하였다. Changes of volatile components in modified oleoresin red pepper during cooking at high temperature were investigated. Dried red pepper was milled to 100mesh of size particle and oily compounds were extracted by reduced pressure steam distrillation. The rest part was reextracted and concentrated. The extracts were combined. The same volume of water and 4% of polyglycerol condensed ricinoleate(PGDR) were added to the combined extract, and emulsified to make oleoresin red pepper. 119 volatile compounds were separated from the dried red pepper and oleoresin and 35 components were identified in both samples. The major flavor compounds were identified to be 2-methoxy-phenol, 2,6-bis(1, 1-dimethylethyl)-4-methyl-phenol, 1,4-dimethylbenzene, 1,2-benzenedicarboxylic acid, 2-methoxy-4-methylphenol, 4-ethyl-2-methoxy-phenol, and 5-methyl-2-furancarboxaldehyde, and their transferral from raw red pepper to oleoresin was low. 93 volitile compounds were isolated after 3 hours cooking at 100℃ and 82 volitile compounds were separated after that at 150℃. Degeneration of volatile compounds was peculiarly proportional to the temperature of cooking. Capsaicin was relatively stable during cooking, and remaining ratio after cooking at 100 and 150℃ was 84.7 and 73.3%, respectively. Oleoresin from red pepper had a little antioxidation effect at 100℃ cooking, but, antioxidation effect at 150℃ cooking was not shown due to degradation of capsaicin.

메기과에 속하는 메기와 미유기의 Carotenoid 색소 성분의 비교

백승한 ( Seung Han Baek ),하봉석 ( Bong Seuk Ha ),김수영 ( Soo Young Kim ),권문정 ( Moon Jeong Kweon ),최옥수 ( Ok Soo Choi ),배태진 ( Tae Jin Bae ),강동수 ( Dong Soo Kang ) 한국식품영양학회 2004 韓國食品營養學會誌 Vol.17 No.2

연어과에 속하는 열목어와 산천어의 Carotenoid 색소성분의 비교

백승한(Sung Han Baek),하봉석(Bong Seuk Ha) 한국수산과학회 1998 한국수산과학회지 Vol.31 No.2

Carotenoids in integument of wild manchurian trout, Brachymystax lenok, and wild and cultured masu salmon, Oncorhynchus macrostomus which are all the Korean native cold fresh writer fish, were investigated by thin layer chromatography, column chromatography and HPLC. The total carotenoid contents of the wild manchurian trout were 3.72 ㎎% which is relatively higher compare to other species of salmonidae. The carotenoids were composed of 36.9% zeaxanthin and 14.7% β-carotene as the major compounds, 7.8% trios, 7.3% isocryptoxanthin, 5.7% 4-hydroxy echinenone,4.7% lutein,4.5% salmoxanthin and 2.2% astaxanthin as minor compounds, and other carotenoids such as canthaxanthin, tunaxanthin A, tunakanthin 8, tunaxanthin C, β-cryptoxanthin and α-crytoxanthin as minute carotenoids. Wild masu salmon contained mere total carotenoids than cultured one and the contents were 0.82 ㎎% and 0.66 ㎎%, respectively. The composition of the carotenoids from wild masu salmon were 20.7% zeaxanthin,17.0% isocryptoxanthin and 15.8% β-carotene as major compounds, and 6.2% trio, 6.1% 4-hydroxy echinenone, 6.1% salmoxanthin, 5.9% canthaxanthin, 5.8% lutein, 4.9% α-cryptoxanthin and 1.0% astaxanthin as minor compounds. The composition of the carotenoids from cultured masu salmon were 19.7% isocryptoxanthin,18.0% β-carotene and 10.3% zeaxanthin as the major compounds, and 8.9% β-cryptoxanthin, 8.5% α-cryptoxanthin, 8.0% lutein, 7.6% canthaxanthin, 5.1% triol and 2.0% astaxanthin as minor carotenoids. Based on these data, wild masu salmon contained more zeaxanthin, salmoxanthin and 4-hydroxy echinenone while cultured masu salmon contained more α-cryptoxanthin, indicating that carotenoid pigment of masu salmon contained more zeaxanthin, that carotenoid pigment of masu salmon deponds on their living condition. Unlike wild masu salmon, 4-hydroxy integument of cultured masu salmon. Unlike manchurian trout, both wild and cultured masu salmon did not contain tunaxanthin A, tunaxanthin B and tunaxanthin C.