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다시마와 키토산을 첨가한 전통고추장의 품질특성에 관한 연구
권영미(Yeong-Mi Kwon),김동한(Dong-Han Kim) 한국식품영양과학회 2002 한국식품영양과학회지 Vol.31 No.6
고추장의 품질향상을 위해 다시마와 키토산의 농도를 달리하여 첨가하고 20℃에서 24주간 숙성시키면서 효소활성도와 미생물상, 이화학적 특성을 비교하였다. 고추장의 α와 β-amylase는 각각 다시마 2%, 키토산 0.1%첨가구에서 조금 높은 활성을 보이나 산성 protease활성은 이들의 첨가농도가 증가하면 감소하였다. 효모수는 숙성 4~8주경에 10^5~10^6 CFU/g으로 증가하였고, 세균수는 키토산이나 다시마의 첨가로 감소하였다. 수분은 숙성 12주까지 서서히 증가하나 수분활성도는 감소하였고, 다시마 첨가구에서 낮았다. 점조성은 숙성 중기이후에 증가하였으며 다시마 첨가시 증가되었다. 고추장의 색도는 숙성 중 a값이 낮아졌고, 다시마 첨가량이 증가하면 a와 b값이 낮아졌다. ΔE값은 고추장 숙성중 증가하나 다시마 첨가구에서 낮았다. 적정산도는 4주 이후에 감소되었으며, 키토산의 첨가농도가 높을수록 낮았다. 다시마와 키토산의 농도가 증가할수록 숙성 후기의 아미노태 질소는 많았고, 암모니아태질소는 키토산 첨가구에서 낮았다. 환원당은 숙성 4~8주에 급격히 증가하였으며, 키토산 첨가량이 증가할수록 많았다. 알콜은 숙성 12~16주까지 증가되었으며, 다시마 첨가구에서 낮았다. 고추장의 맛과 색, 전반적인 기호도는 키토산 0.1%첨가시 좋았고, 다시마는 첨가량이 증가할수록 맛, 색, 향기모두 낮은 판정을 받았다. In order to improve the quality of traditional kochujang, submaterials like sea tangle and chitosan were added to kochujang and their effects on microbial characteristics, enzyme activities and physicochemical characteristics were investigated for 24 weeks of fermentation. The activities of α, β-amylase in kochujang were higher in sea tangle added at 2% level and chitosan added at 0.1% level. However, acidic protease activity decreased as the ratio of submaterials increased. Viable cells of yeasts in the kochujang increased rapidly for 4~8 weeks of fermentation, and bacterial counts decreased in submaterials added groups. Moisture contents of kochujang increased until 12 weeks of fermentation, but water activity decreased. As the ratio of sea tangle increased, water activity decreased. Con-sistency of kochujang increased after middle of fermentation, and they increased remarkably by addition of sea tangle. The degree of increase in total color difference (ΔE) of sea tangle added group was lowest. The titratable acidity of kochujang decreased after 4 weeks, and they changed a little by addition of chitosan. Amino nitrogen contents of kochujang increased as mixing ratio of submaterials increased in the late period of aging. Ammonia nitrogen contents was lower in chitosan added kochujang at 24 week of fermentation. Reducing sugar contents of kochujang increased rapidly for 4~8 weeks of fermentation, and they increased as the ratio of chitosan increased. Ethanol contents of kochujang increased until 12~16 weeks of fermentation, with lower values in sea tangle added group. After 24 weeks of fermentation, the result of sensory evaluation showed that 0.1% chitosan added kochujang were more acceptable than sea tangle added kochujang in the taste, color and overall acceptability.
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엄현주,신현영,지영미,권누리,윤향식,김인재,송용섭,유광원,Eom, Hyun-Ju,Shin, Hyun-Young,Ji, Yeong Mi,Kwon, Nu Ri,Yoon, Hyang-Sik,Kim, In Jae,Song, Yong-sup,Yu, Kwang-Won 한국식품영양학회 2021 韓國食品營養學會誌 Vol.34 No.2
Centella asiatica (CA) has been used as a nutritional plant as well as a traditional herbal medicine around the world. This study, quality component (proximate composition, total polyphenol, and triterpenoid compound), and antioxidant and anti-inflammatory activities of CA dried using various methods were investigated. Proximate compositions of CA with different drying methods included a large amount of carbohydrates, crude protein, crude ash, and crude fiber. Among the drying methods, cold drying provided the highest total polyphenol content and antioxidant activity, while hot-air drying at 75℃ provided the lowest total polyphenol content and antioxidant activity. In addition, when the major triterpenoid compounds of CA were analyzed, the highest content of asiaticoside of triterpenoid glycoside was obtained with all drying methods. With respect to the total triterpenoid, the highest content was obtained with cold drying (68.8 mg/g) whereas natural drying (31.4 mg/g) provided the lowest content. In anti-inflammatory activity of LPS-stimulated RAW 264.7 cells, EtOH extract of cold drying showed a significantly higher inhibitory activity in comparison to the other drying methods. In conclusion, it is considered that the cold drying method is suitable for industrial preparation of functional materials with high physiological ingredients, and antioxidant and anti-inflammatory activities from CA.
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Sprague-Dawley 랫드를 이용한 Up & Down 법 (UDP)에 의한 LMK02의 단회 경구투여 독성시험
강형원 ( Hyung Won Kang ),권영미 ( Yeong Mi Kwon ),이상원 ( Sang Won Lee ),김지훤 ( Ji Hwon Kim ),이효경 ( Hyo Gyung Lee ),장현호 ( Hyun Ho Jang ),박보라 ( Bo Ra Park ),류영수 ( Yeoung Su Lyu ) 대한한방신경정신과학회 2010 동의신경정신과학회지 Vol.21 No.3
Objectives: The oriental medicine Jangwonhwan originally described in the Korean medical text, DonguiBogam(amnesia chapter). Recently, a modified formula of Jangwonhwan(LMK02-Jangwonhwan), was shown to reduce β-amyloid deposition in the brain of Tg-APPswe/PS1dE9 mouse model for Alzheimer`s disease. This experiment aimed to investigate the acute oral toxicity of LMK02 in SD rats by up-and-down procedure determinations. Methods: Quality control of tablet form of LMK02 was established by estimating indicative components, Ginsenoside Rg3 of Red Ginseng and Decursin of Angelicagigas Nakai. The toxicity of LMK02 was investigated in 6 week old, specific pathogen free(SPF), Sprageu-Dawley rats. 3 female rats received 5,000 mg/10 ml/kg of test substance and their death rate, clinical sings, weight changes and autopsy findings had been observed for 2 weeks. Results: Any specific symptoms or death were resulted in this experiment. No significant changes in rats` weight. No significant differences in atopsy. Conclusions: The minimum lethal dose(MLD) of LMK02 for female Sprauge-Dawley rats were more than 5,000mg/kg in this experiment.
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폐암 환자의 말초혈액에서 Matrix metalloproteinase-9 및 Stromelysin-3의 발현
임성용 ( Im Seong Yong ),고원중 ( Go Won Jung ),김철홍 ( Kim Cheol Hong ),안영미 ( An Yeong Mi ),권영미 ( Kwon Yeong Mi ),강경우 ( Kang Gyeong U ),김호철 ( Kim Ho Cheol ),서지영 ( Seo Ji Yeong ),정만표 ( Jeong Man Pyo ),임시영 ( I 대한결핵 및 호흡기학회 2002 Tuberculosis and Respiratory Diseases Vol.52 No.2
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