HL - 60 세포에서 TPA 유도 Superoxide Anion Radical 생성 저해활성 측정계의 확림과 향신채소 함유 저해활성물질의 검색

한복경,하상철,김희연,조홍연 한국식품과학회 1999 한국식품과학회 학술대회 Vol.1999 No.1

블루베리를 첨가한 딸기잼의 품질 특성

한복경,강창수,Han, B.K.,Kang, C.S. 국립한국농수산대학교 교육개발센터 2019 현장농업연구지 = Journal of practical agricultural resear Vol.21 No.2

The effect of blueberries on the quality characteristics of strawberry jam substituted with 50% sugar, glucose syrup 10% was investigated. Strawberry jams with 5, 10 and 20% blueberries in place of strawberry were prepared and evaluated for moisture content, reducing sugar, total acidity, pH, color, total sugar (°Brix), pectin content, anthocyanin content, DPPH radical scavenging activity, texture analysis and sensory characteristics. As the amount of blueberries increased, total acidity, °Brix , reducing sugar content and anthocyanin content of jams increased, while pH decreased, moisture content has changed little. The DPPH radical scavenging activities of the 80% methanol extract from jams were 75.33%, 85.75%, 91.23% and 92.73% at a concentration of 8 mg/mL. Radical scavenging activity increased with the added concentration of blueberries. The lightness decreased with addition of blueberries, but the redness and yellowness increased. The sensory scores for jams increased with the increase of blueberry content; however, strawberry jams with 10% blueberries showed the best scores.

식육에 첨가한 피틴산의 항균효과와 항산화능

한복경,최혁준,박영서 한국산업식품공학회 2012 산업 식품공학 Vol.16 No.2

미강으로부터 분리 정제된 피틴산을 식육에 적용하여 식육에서의 항균활성과 항산화능을 조사함으로써 식품보존제로서의 가능성을 확인하였다. 피틴산이 첨가된 Tryptic soy broth에 S. Typhimurium KCCM 11806을 배양하였을 경우 1%(w/v) 피틴산 첨가 시 S. Typhimurium의 생육을 완전히 저해시켰다. E. coli O157:H7에 대한 항균 효과는 1.0%(w/v) 피틴산 첨가 시 약 3.0 log 단위의 생육저해효과를 확인하였다. 신선한 닭고기, 돼지고기, 소고기에 S. Typhimurium을 접종하고 피틴산을 첨가하여 37oC에서 24시간 배양하여 피틴산의 항균효과를 조사한 결과 모든 식육에서 항균효과가 피틴산 농도에 의존적으로 나타났으며 1%(w/v) 피틴산 첨가 시 약 3.0 log 단위의 항균효과를 나타내었다. 생육인 닭고기, 돼지고기, 소고기에 피틴산을 여러 농도로 첨가한 결과 E. coli O157:H7에 대한 항균효과는 모든 생육에서 0.5% 피틴산 첨가 시 약 2.0 log 단위의 생육저해 효과를 보여 주었으며, 가열 처리된 식육에서도 첨가된 피틴산 농도에 의존적으로 유의성 있게 증식을 억제하였다. 생육에 피틴산을 첨가하여 4oC에서 3일간 저장할 경우 저장기간이 증가함에 따라 TBARS(thiobarbituric acid-reactive substances) 값이 증가하였으며 피틴산을 5 mM 첨가하였을 때 TBARS 값이 유의적으로 감소하여 식육에서의 항산화능을 확인하였다. Phytic acid was purified from rice bran and applied to meats. Then, its antimicrobial and antioxidant activities were examined to investigate its availability as a food preservative. When Salmonella Typhimurium KCCM 11806 was cultivated in tryptic soy broth added with phytic acid, the growth of S. Typhimurium was completely inhibited at the concentration of 1% (w/v) phytic acid. Similarly, the growth of Escherichia coli O157:H7 was reduced by 3.0 log scale when 1% (w/v) phytic acid was added to the growth medium. When Salmonella Typhimurium was inoculated onto fresh chicken, fork, and beef supplemented with phytic acid followed by incubation at 37oC for 24 hr, the antimicrobial activity of phytic acid was dependent on the concentration of phytic acid, and the growth of Salmonella Typhimurium was reduced by 3 log scale at 1% (w/v) phytic acid. When phytic acid was applied to the fresh chicken, fork, and beef, the growth of E. coli O157:H7 was reduced by 2.0 log scale at the concentration of 0.5% (w/v) phytic acid. Phytic acid also inhibited the growth of E. coli O157:H7 inoculated on cooked meats in a concentration-dependent manner. When fresh meats supplemented with phytic acid were stored at 4oC for 3 days, TBARS (thiobarbituric acid-reactive substances) values of fresh meats increased as the storage time increased, and decreased significantly at the concentration of 5 mM phytic acid, indicating that phytic acid has antioxidant activity.

수용성 쌀 단백질의 항피로 효과

한복경(Bok Kyung Han) 한국식품영양과학회 2020 식품산업과 영양 Vol.25 No.1

본 연구는 쌀 단백질의 항피로 효능을 평가하고 쌀 부산물의 활용도를 높이는 것을 목표로 하였다. 쌀의 액화 및 당화 반응을 통해 쌀 시럽박을 제조하였으며, 이를 원재료로 하여 alcalase로 처리하여 수용성 쌀 단백질(SRP)을 제조하였다. 효소에 의한 쌀 시럽박의 가수 분해 특성은 시간 경과에 따라 평균 펩타이드 길이(APL)의 감소와 관련이 있다. 지구력에 대한 SRP의 효과는 마우스의 swimming endurance capacity 평가를 통해 측정하였고, SRP 투여 4주 후에 혈중 glucose, lactate, urea nitrogen(BUN) 및 lactate dehydrogenase(LDH)의 수준을 측정하였다. SRP 처리군의 수영 시간은 4주 후에 대조군과 비교하여 증가됨을 관찰하였으며, 혈중 glucose 수준은 대조군보다 유의하게 높았고, lactate 및 BUN과 같은 내인성 피로 물질의 수준을 감소시켰다. 특히, 500 mg/kg/day로 처리한 SRP군은 대조군과 비교하여 lactate수준을 24% 감소시켰다. Lactate 분해 기능의 LDH의 활성은 대조군(368.3 U/L)과 비교하여 SRP(623.3 U/L) 또는 분지아미노산인 BCAA(581.9 U/L)군에서 유의적으로 증가하였다. 이러한 결과는 SRP가 마우스의 피로를 상당히 완화시킬 수 있다는 것을 나타낸다. 쌀 가공 부산물의 활용은 영양적 가치와 산업화 시 높은 경제성으로 인해 주목을 받고 있다. 본 연구는 쌀 시럽박으로부터 효소처리 공정을 통해 생리적 기능을 향상시킨 소재를 산업화할 수 있음을 보여줌으로써 쌀 가공부산물의 새로운 활용에 대해 제안하고 있다.

식육에 첨가한 피틴산의 항균효과와 항산화능

한복경 ( Bok Kyeong Han ),최혁준 ( Hyeok Jun Choi ),박영서 ( Young Seo Park ) 한국산업식품공학회 2012 산업 식품공학 Vol.16 No.2

Phytic acid was purified from rice bran and applied to meats. Then, its antimicrobial and antioxidant activities were examined to investigate its availability as a food preservative. When Salmonella Typhimurium KCCM 11806 was cultivated in tryptic soy broth added with phytic acid, the growth of S. Typhimurium was completely inhibited at the concentration of 1% (w/v) phytic acid. Similarly, the growth of Escherichia coli O157:H7 was reduced by 3.0 log scale when 1% (w/v) phytic acid was added to the growth medium. When Salmonella Typhimurium was inoculated onto fresh chicken, fork, and beef supplemented with phytic acid followed by incubation at 37oC for 24 hr, the antimicrobial activity of phytic acid was dependent on the concentration of phytic acid, and the growth of Salmonella Typhimurium was reduced by 3 log scale at 1% (w/v) phytic acid. When phytic acid was applied to the fresh chicken, fork, and beef, the growth of E. coli O157:H7 was reduced by 2.0 log scale at the concentration of 0.5% (w/v) phytic acid. Phytic acid also inhibited the growth of E. coli O157:H7 inoculated on cooked meats in a concentration-dependent manner. When fresh meats supplemented with phytic acid were stored at 4oC for 3 days, TBARS (thiobarbituric acid-reactive substances) values of fresh meats increased as the storage time increased, and decreased significantly at the concentration of 5 mM phytic acid, indicating that phytic acid has antioxidant activity.

유산균을 이용한 녹차 추출물의 발효전환

박수범,한복경,오유진,이상준,차성관,박영서,최혁준 한국산업식품공학회 2012 산업 식품공학 Vol.16 No.1

미생물 발효에 의한 녹차 추출물의 쓴맛 감소와 관능성 개선을 위하여 식품으로부터 분리된 미생물을 이용하여 녹차 추출물을 발효시킨 후 catechin 성분 분석과 관능검사를 실시하였다. 다양한 발효식품으로부터 분리된 100종의 미생물을 2, 4, 6, 8, 10%(w/v) 녹차 추출물에 배양하였을 때 2%와 4% 녹차 배지에서 최대 생육도을 나타내었다. 녹차 추출물 발효액의 HPLC에 의한 catechin 종류별 분석 결과 epigallocatechin gallate(EGCG), epigallocatechin (EGC), epicatechin(EC)는 발효에 의해 함량이 급격히 감소하였고(EGCG : 125.45→65.42 μg/mg, EGC : 85.96→38.03 μg/mg, EC : 25.64→13.84 μg/mg), gallocatechin gallate (GCG)와 gallocatechin(GC)의 함량은 급격하게 증가하였다(GCG : 7.79→85.22 μg/mg, GC : 9.46→64.59 μg/mg). 발효 후 galloyl residue를 가지는 cathechin(EGCG, ECG, GCG, CG)의 함량이 상대적으로 작은 값을 나타낸 유산균 11주를 선정하여 녹차 추출물을 발효시킨 후 관능검사를 실시한 결과 Lactobacillus plantarum 62901과 Leuconostoc pseudomesenteroides K200132가 전체 기호도 조사에서 가장 우수한 결과를 보여주었다. 기호도가 좋게 나타난 샘플의 맛 패턴 특성을 살펴보면 구수한 향미는 강해지고 상대적으로 풀 비린 향미와 쓴맛이 낮아졌음을 확인할 수 있었다. In order to improve the sensory preference and to mitigate the bitter taste of green tea extract products, 100 microorganisms isolated from Korean traditional fermented foods were used to ferment green tea extract and the analysis of catechins and sensory evaluation of the fermented green tea extract products were undertaken. When the isolates were cultured into 2, 4, 6, 8, and 10% green tea extract, the highest growth rates were observed when 2 and 4% of green tea extract were used as growth medium. When the contents of catechin components of non-fermented and fermented green tea extracts were analyzed by HPLC, there was a significant decrease in content of epigallocatechin gallate (EGCG), epigallocatechin (EGC), epicatechin (EC) (EGCG: 125.45→65.42 μg/mg, EGC: 85.96→38.03 μg/mg, EC: 25.64→13.84 μg/mg), whereas there was a significant increase in content of gallocatechin gallate (GCG) and gallocatechin (GC) (GCG: 7.79→85.22 μg/mg, GC: 9.46→64.59 μg/mg). Eleven strains of lactic acid bacteria, which showed relatively small content of gallate-type catechins (EGCG, ECG, GCG, CG) in their fermented green tea extracts, were selected and used for sensory test. As a result of sensory evaluation, Lactobacillus plantarum 62901 and Leuconostoc pseudomesenterioides K200132 showed the best score in overall preference. Their fermented products also showed strong roasted flavor while decreased grass flavor and bitter taste were observed.

탈지미강으로부터 Phytic Acid의 추출과 정제의 최적화

최문실,한복경,최혁준,박영서 한국산업식품공학회 2011 산업 식품공학 Vol.15 No.3

탈지미강으로부터 피틴산을 추출 및 정제하기 위한 최적조건을 설정하였다. 탈지미강을 10배수의 0.5% HCl 용액으로 1시간 처리하였을 때 피틴산의 추출효율이 가장 좋았으며 중화제로는 0.5% NaOH 용액이 적합하였다. 피틴산의 정제를 위하여 Diaion HP20 흡착 컬럼을 이용하여 불순물을 제거한 후 여러 가지 이온교환수지를 이용하여 피틴산을 정제하였을 때 Amberlite IRA-416 이온교환수지의 회수율이 가장 높았다. Amberlite IRA-416 이온교환수지를 이용하여 피틴산을 수지에 흡착시킨 다음 0.5% NaOH 용액으로 용출시켰을 경우 89%의 회수율을 나타내었다. 정제된 피틴산의 총단백질 함량은 0.14%(w/w)로 대부분의 단백질이 제거됨을 확인하였다. The optimum condition for the extraction and purification processes of phytic acid from defatted rice bran was examined. The phytic acid was efficiently extracted when the defatted rice bran was treated with 10 volumes of 0.5% HCl for 1 hr. For the neutralization of acid-treated extract, 0.5% NaOH was the most acceptable. To purify phytic acid, Diaion HP20 resin was used to remove impurities from the extract. The flow-through was then loaded onto ion exchange columns packed with various resins and among them, Amberlite IRA-416 resin showed highest recovery yield. When the phytic acid was absorbed onto Amberlite IRA-416 resin and then eluted with 0.5% NaOH, 89% of applied phytic acid was eluted. Most proteins were removed from the purified phytic acid and total protein content of the phytic acid was 0.14% (w/w).

현미와 흑미의 항산화 성분 및 항산화 활성

고미림,최혁준,한복경,유승석,김현석,최성원,허남윤,김창남,김병용,백무열 한국산업식품공학회 2011 산업 식품공학 Vol.15 No.3

Physiological characteristics of brown rice and black rice were investigated to provide the fundamental information of physiological property of rice and to show the potential of rice as a functional ingredient. Bioactive compounds were extracted from brown and black rices with aqueous solvents like 80% ethanol. Total phenolics, flavonoids and antioxidative capacity of brown and black rices’ extracts were determined. Brown rice showed much higher amount of total phenolics and flavonoid contents as well as antioxidative capacity than those of milled rice indicating that most of bioactive compounds are located in the bran layer. Black rice showed higher total phenolics and flavonoid contents and antioxidative capacity than those of brown rices. The highest antioxidative capacity was obtained from Heugjinju followed by Heugseol, Sinnongheug-chal, Hopum and Samkwang. This result indicated that antioxidative capacity is affected by total phenolics and flavonoid contents. Both brown and black rices contained higher amount of ferulic acid than that of p-coumaric acid.

Smart Food Technology-Based Product Development

Bok Kyung Han(한복경) 한국식품영양과학회 2020 한국식품영양과학회 학술대회발표집 Vol.2020 No.10

Effect of Porcine Placenta Extract from Subcritical Water Extraction on Photodamage in Human Keratinocytes

박유헌,한복경,최현선,홍양희,정은영,서형주 한국축산식품학회 2015 한국축산식품학회지 Vol.35 No.2

The objective of this study was to evaluated the photoprotective effects of porcine placenta extract (PPE) on ultraviolet B (UVB)-induced oxidative stress in human keratinocytes (HaCaT) to evaluate its functional activities as a skin food ingredient. PPE prepared by subcritical water extraction was termed SPE, and subsequently digested by enzymes to prepare E-SPE. Increased intracellular reactive oxygen species (ROS) levels (192.0%) induced by UVB were decreased by SPE and E-SPE. SPE had more effective ROS scavenging activity than E-SPE treatment. UVB treatment increased expression of tissue inhibitor of metalloproteinase 1 (TIMP-1), and this elevated expression was decreased by E-SPE treatment. High-dose treatment with E-SPE (50 and 100 μg/mL) reduced TIMP-1 expression levels of UVB-C (control) to 33.5 and 34.6%, respectively. In contrast, at low SPE doses (1 and 10 μg/mL), the treatment slightly decreased TIMP- 1 expression levels to 73.3% and 71.3% of UVB-C, respectively. In conclusion, the present study demonstrated the protective effect of SPE and E-SPE against UVB damage in keratinocytes via ROS scavenging, down-regulating MMP-2 expression and up-regulating TIMP- 1 expression. This highlights the potential for SPE as an ingredient in the preparation of functional food against photoaging.