효소에 의한 고등어 근육단백질 가수분해물의 Angiotensin-I 전환효소 저해작용

염동민,이태기,변한석,김선봉,박영호,YEUM Dong-Min,LEE Tae-Gee,BYUN Han-Seok,KIM Seon-Bong,PARK Yeung-Ho 한국수산과학회 1992 한국수산과학회지 Vol.25 No.3

수산자원의 기능특성 해명을 위한 연구의 일환으로 고등어 근육단백질을 8가지 효소로 가수분해하여 얻은 가수분해물의 ACE 저해작용을 살펴보고 gel 여과에 의한 획분별 ACE 저해작용을 검토하여 다음과 같은 결과를 얻었다. 1. 단백질의 가수분해에 따른 $5\%$ TCA 가용성 peptide-nitrogen의 생성량은 가수분해 8시간까지는 급격히 증가하였으나 그 후로는 완만하게 증가하였다. 2. 가수분해에 따른 ACE 저해작용 또한 가수분해 8시간까지는 급격히 증가하였으나 특히 복합효소, bromelain에 의해 우수하게 나타났다. 3. 단백질 가수분해물의 ACE 저해작용은 첨가량의 증가와 함께 우수한 것으로 나타났으며, 가열에 의한 영향은 적은 것으로 나타났다. 4. Gel 여과에 의한 단백질 가수분해물의 획분별 ACE 저해작용은 서로 비슷한 획분에서 큰 것으로 나타났으며, 이 때의 분자량은 약 1,450 부근인 것으로 나타났다. 5. 복합효소에 의한 가수분해물의 획분 C 및 bromelain에 의한 가수분해물의 획분 d의 $IC_{50}$은 각각 95와 $130{\mu}g$으로 나타났다. 6. 복합효소 및 bromelain에 의한 가수분해물의 ACE 저해작용을 갖는 획분의 아미노산 조성은 다소 다른 것으로 나타났으며, Asp, Glu, Lys, Leu, Val 및 Ala의 함량이 많은 것으로 나타났다. Fish protein hydrolysates(FPH) prepared from defatted mackerel meal by proteases such as complex enzymes, bromelain, alcalase, $\alpha-chymotrypsin,$ trypsin, papain and pepsin were tested for inhibitory activity against angiotensin-I converting enzyme(ACE). Among proteases tested, the hydrolysates obtained from the treatment of complex enzymes or bromelain showed relatively higher activity. ACE inhibitory activity of the hydrolysates increased until hydrolysis of 8 hrs, and was stable by heat treatment for 20min at $100^{\circ}C.$ From the profiles of fractionation of the hydrolysates with Bio-gel P-2, the most active fraction had about MW 1,450 and it's amino acid was abundant in Asp, Glu, Lys, Leu, Val and Ala. $IC_{50}\;(amounts\;of\;inhibitors\;needed\;for\;50\%\;inhibition)$ of the active fraction of the hydrolysates obtained from the treatment of complex enzyme and bromelain was 90 and $130 {\mu}g,$ respectively.

멸치육 단백질 효소가수분해물의 항산화작용

염동민(Dong Min Yeum),이태기(Tae Gee Lee),박영호(Yeung Ho Park),김선봉(Seon Bong Kim) 한국수산과학회 1997 한국수산과학회지 Vol.30 No.5

This study was designed to investigate the antioxidative activity of enzymatic hydrolysates prepared from defatted anchovy muscle by various proteases. In these hydrolysates, the hydrolysates derived from pepsin and Protamex showed the strongest antioxidative activity. Enzymatic hydrolysates also showed the synergistic effects on antioxidative activity of α-tocopherol, and almost no change in butylated hydroxytoluene (BHT). Peroxidation of metal ions(Fe^(3+), Cu^(2+)) was inhibited by enzymatic hydrolysates. Ten fractions(P-1 to P-10) were fractionated from the peptic hydrolysates by Amberlite IR-120 and Bio-gel P-2 column chromatography. The maximum antioxidative activity was observed in the fraction P-2(fraction No. 26-31). In amino acid composition of before and after hydrolysis of defatted anchovy muscle and the active fractions(P-2), contents of aspartic acid and glutamic acid were increased, but alanine, cysteine, tyrosine and phenylalanine were decreased.

식품단백질 효소가수분해물의 Angiotensin - I 전환효소 저해작용

염동민(Dong-Min Yeum),노승배(Sung-Bae Roh),이태기(Tae-Gee Lee),김선봉(Seon-Bong Kim),박영호(Yeung-Ho Park) 한국식품영양과학회 1993 한국식품영양과학회지 Vol.22 No.2

효소에 의한 가수분해로 식품단백질로부터 생리활성 peptide의 생성을 밝히기 위한 연구의 일환으로 효소에 의한 단백질 가수분해물의 ACE 저해작용을 검토한 결과는 다음과 같다. 1. 가수분해에 따른 ACE 저해능은 가수분해 8시간까지는 급격히 증가하다가 그 후로는 완만하게 증가하였으며, 특히 복합효소, bromelain 및 pepsin 등에 의해 우수하게 나타났다. 그러나 trypsin 및 α-chymotrypsin에 의한 egg albumin 및 casein 가수분해시에는 가수분해 8시간 이후에는 오히려 감소하는 경향을 나타내었다. 2. 단백질 가수분해물의 ACE 저해능은 첨가량의 증가와 함께 우수한 것으로 나타났으며, 가열에 대하여 비교적 안정한 것으로 나타났다. 3. 단백질 가수분해물의 아미노산 조성은 거의 유사한 것으로 나타났으며, 특히 glutamic acid의 함량이 월등히 많은 것으로 나타났다. 그러나 egg albumin 가수분해물의 경우는 glutamic acid의 함량이 적은 반면 alanine 및 cysteine의 함량이 다소 많은 것으로 나타났다. 4. Gel 여과에 의한 단백질 가수분해물의 획분별 ACE 저해작용은 서로 비슷한 획분에서 나타났으며 이 때의 분자량은 1,400부근으로 나타났다. 5. Gel 여과에 의한 ACE 저해작용 획분의 아미노산 조성은 서로 다른 것으로 나타났다. Enzymatic hydrolysates of food proteins (defatted soybean cake, egg albumin and casein) were tested for inhibitory activity against angiotensin-I converting enzyme (ACE). Food proteins were hydrolysed with complex enzyme, bromelain, alcalase, α-chymotrypsin, trypsin, papain and pepsin by heating method. The hydrolysates obtained from the treatment of complex enzyme and bromelain showed the higher ACE inhibitory activity. ACE inhibitory activity of hydrolysates exhibited a tendency to be increased until 8hrs and increased with increment of concentration. The activity was also stable by heat treatment at 100℃ for 20min. Molecular weight of active fraction was about 1,400 and defatted soybean cake hydrolysate below 1,400 in case of defatted soybean cake hydrolysate treated with alcalase. Amino acid of the active fractions was abundant in Asp, Glu, Lys, lie, Leu, Ala and Val.

Glucose - 아미노산계 Maillard 반응생성물의 니트로사민 생성억제작용

이동호(Dong-Ho Lee),이태기(Tae-Gee Lee),여생규(Saeng-Gyu Yeo),염동민(Dong-Min Yeum),김선봉(Seon-Bong Kim),박영호(Yeung-Ho Park) 한국식품영양과학회 1994 한국식품영양과학회지 Vol.23 No.1

Glucose-아미노산(Lys, Gly, His, Arg)모델계 반응을 통해 생성된 Maillard반응생성물과 비투석성 melanoidin의 NDMA생성억제능에 대한 영향을 검토하였는데 그 결과를 요약하면 다음과 같다. 1. Maillard반응생성물과 비투석성 melanoidin의 모든 시료에서 NDMA생성억제능이 나타났으며, 환원능을 소실시키고 난 후의 NDMA생성억제능은 환원능이 소실되기 이전보다 1 / 2이하로 감소하여 이들 시료에 존재하는 환원능이 NDMA생성억제에 있어서 주요 인자로 나타났다. 2. Melanoidin과 ascorbic acid를 동량 첨가하였을 때, NDMA생성억제능은 ascorbic acid와 비슷한 경향을 나타내어 비투석성 melanoidin의 NDMA생성억제능이 우수한 것으로 나타났다. 3. Maillard반응생성물에 의한 NDMA생성억제작용은 Maillard반응생성물에 존재하는 비투석성 melanoidin이 크게 관여하고 이들 억제작용에는 Maillard반응생성물의 환원능이 크게 관여하는 것으로 나타났다. The present paper was carried out to investigate the inhibition of carcinogenic N-nitrosodimethylamine (NDMA) formation by Maillard reaction products and nondialyzable melanoidins, obtained from the glucose-amino acids(Lys, Cly, Arg, His) model systems under different pH conditions(pH 1.2, 4.2 and 6.0). Maillard reaction products and nondialyzable melanoidins, produced from the 4 model systems, had a inhibitory action of N-nitrosodimethylamine formation. The inhibition degree by the nondialyzable melanoidins at pH 1.2 was similar to that at pH 4.2 and that by ascorbic acid at pH 1.2. Inhibitory action of N-nitrosodimethylamine formation by the reduced Maillard reaction products and nondialyzable melanoidins were lower than that of original samples. Accordingly, it is assumed that the inhibition of N-nitrosodimethylamine formation of Maillard reaction products is due to their reducing powers.

어류뼈를 이용한 수산연제품의 기능성 개선

김진수,염동민,주동식 ( Jin Soo Kim,Dong Min Yeum,Dong Sik Joo ) 한국응용생명화학회 1998 Applied Biological Chemistry (Appl Biol Chem) Vol.41 No.2

As a part of investigation for quality improvement of surimi gel from fish with a red muscle by addition of calcium-teased powder from fish bone, we investigated the processing condition of calcium-fortified mackerel surumi gel and its quality stability during storage at 5℃. Judging from the results of the soluble calcium content and jelly strength, the reasonable addition concentration of calcium-based powder from Alaska pollack bone for improvement of functional properties in surimi gel was revealed 0.9% on the weight basis of the chopped mackerel meat. The soluble calcium content of the calcium-fortified surimi gel (105.0 ㎎/100 g) was more than that of the ordinary surumi gel (2.9 ㎎/100 g). During cold storage of calcium-fortified surumi gel, the moisture contents, amino acid compositions, soluble calcium and phosphorus contents were little changed, the pH, volatile basic nitrogen contents, bistamine contents, peroxide values and brown pigment formation were slightly increased and viable cell counts and coliform groups were not detected. The calcium-fortified surimi gel was superior in the lysine and calcium contents, EPA and DHA compositions to the ordinary surumi gel. Judging from the results, it was suggested that calcium-fortified surumi gel was nutritive, functional and safety foods.

가다랑어 및 황다랑어 알의 식품성분 특성

허민수 ( Min Soo Heu ),김혜숙 ( Hye Suk Kim ),정순철 ( Soon Cheol Jung ),박찬호 ( Chan Ho Park ),박혜진 ( Hea Jin Park ),염동민 ( Dong Min Yeum ),박호상 ( Ho Sang Park ),김춘곤 ( Chun Gon Kim ),김진수 ( Jin Soo Kim ) 한국수산과학회 2006 한국수산과학회지 Vol.39 No.1

시판 청어(Clupea pallasii) 과메기의 위생 및 영양학적 특성

허민수 ( Min Soo Heu ),박권현 ( Kwon Hyun Park ),신준호 ( Joon Ho Shin ),이지선 ( Ji Sun Lee ),염동민 ( Dong Min Yeum ),이동호 ( Dong Ho Lee ),김형준 ( Hyung Jun Kim ),김진수 ( Jin Soo Kim ) 한국수산과학회(구 한국수산학회) 2012 한국수산과학회지 Vol.45 No.1

The objective of this study was to investigate the sanitary and nutritional requirements for the industrialization of commercial kwamegi from Pacific herring Clupea pallasii (CK-PH). The proximate composition of CK-PH was 46.4 -47.2% moisture, 24.7-25.6% crude protein, 23.6-25.2% crude lipid, and 2.5-2.9% ash, which differed significantly from that of commercial kwamegi from the Pacific saury Cololabis saira. According to the volatile basic nitrogen content, heavy metal content, and viable cell and coliform group counts, products K and F (prepared by a general process) maintained their freshness, whereas product T (treated with green tea extract) did not. Products K and F contained five types of biogenic amine: agmatine sulfate (2,596 and 2,067 mg/kg, respectively), putrescine dihydrochloride (8.5 and 8.0 mg/kg, respectively), cadaverine (3.7 and 3.9 mg/kg, respectively), histamine (17.0 and 12.4 mg/kg, respectively), and spermidine (8.7 and 8.0 mg/kg, respectively). Product T contained six amine types: tyramine (12.5 mg/kg), agmatine sulfate (2,723 mg/kg), putrescine dihydrochloride (29.4 mg/kg), cadaverine (321.6 mg/ kg), histamine (45.3 mg/kg), and spermidine (13.6 mg/kg). The total amino acid content of product K (22.16/100 g) was 5.8% lower than that of product F. The major amino acids of products K and F were aspartic acid, glutamic acid, leucine, and lysine. No difference was found in the fatty acid composition of products K and F. The major fatty acids in products K and F were 18:1n-9, 20:5n-3, and 22:6n-3. Based on the recommended daily dietary allowances for Koreans, the significant minerals in products K and F were calcium, phosphorus, and magnesium.

국산 및 중국산 율무의 이화학적 특성

이민지(Min Ji Lee),김상은(Sang Eun Kim),이상원(Sang Won Lee),염동민(Dong Min Yeum),이문조(Moon Jo Lee) 한국식품영양과학회 2011 식품산업과 영양 Vol.16 No.2

본 연구에서는 율무(국산, 중국산)를 볶음온도를 190℃, 210℃와 볶음시간 15, 20, 25분으로 처리하여 이 화학적 특성 및 항산화능에 대하여 살펴보았다. 수분, 지방, 회분함량의 경우 볶음조건에 띠라 큰 차이는 나타나지 않았고, 국내산과 중국산의 함량은 비슷하게 나타났다. pH의 경우 볶음온도, 볶음시간이 높아질수록 감소하는 경향을 나타내었다. 국내산, 중국산 율무에 따라서의 pH의 차이는 나타나지 않았다. 분말의 L값과 b값은 볶음온도가 높아짐에 따라 감소하는 경향을 나타내었다. 율무 분말의 갈변도 복음온도, 볶음시간이 높아질수록 증가하였고, 중국산 율무가 갈변도의 영향을 많이 받는 것으로 나타났다. 총당의 경우 볶음온도, 볶음시간이 높아질수록 증가하였고, 국내산, 중국산 율무에 따라서의 값의 차이는 나타나지 않았다. 페놀성 물질 함량도 볶음온도, 볶음시간이 길어질수록 증가하는 경향을 나타내었다. 국내산, 중국산 모두 210℃의 조건에서 큰 폭의 변화를 보였다.

레토르트 열처리 조건에 따른 굴자숙수 농축물의 식품성분 특성 비교

윤민석 ( Min Seok Yoon ),김형준 ( Hyung Jun Kim ),박권현 ( Kwon Hyun Park ),허민수 ( Min Soo Heu ),염동민 ( Dong Min Yeum ),김진수 ( Jin Soo Kim ) 한국수산학회 2009 한국수산과학회지 Vol.42 No.3

This study was conducted to investigate the food components of cooking drips from shell oysters steamed under various retort pressures. Among the drips from shell oyster steamed under different retort pressures (1.0, 2.0, 2.5, 3.0, 3.5, 4.0 and 4.5kg/cm2), the oyster drip obtained at the 4.5kg/cm2 of retort pressure had the highest degree of brix, yield, crude protein, glycogen and trichloroacetic acid soluble-N contents, while its salinity was the lowest. In the results of food safety test, the presence of E. coli (18MPN/100g>) and viable cell (30CFU/g>) in the oyster drip was in acceptable level as a food-stuff. However, the sensory evaluation such as color, flavor and taste, total amino acid and free amino acid contents of cooking drip from shell oyster steamed at 4.5 kg/cm2 were inferior to those of oyster wash water. Differences in the major amino acids of total amino acid and free amino acid between oyster cooking drip and oyster wash water were also found. The results suggested that the effective use methods of oyster cooking drip should be investigated.

천연식품성분에 의한 의한 발암성 니트로사민생성인자 분해작용 2. 해조유출물의 아질산염 분해작용

김선봉,안장원,염동민,이동호,박영호,김동수,KIM Seon-Bong,AHN Bang-Weon,YEUM Dong-Min,LEE Dong-Ho,PARK Yeung-Ho,KIM Dong-Soo 한국수산과학회 1987 한국수산과학회지 Vol.20 No.5

The present paper was investigated to elucidate the nitrite-scavenging ability of seaweed extracts. Seaweed extracts possessed the scavenging ability of nitrite. By fractionation of seaweed extracts, nitrite-scavenging ability of laver(Porphyra tenera), sea lettuce(Enteromorpha compresa) extracts were effective in the water-soluble fraction, but sea mustard (Undaria pinnatifida), sea staghorn (Codium fragile) extracts in the methanol-soluble fraction. Nitrite scavenging ability of seaweed extracts was also pH-dependent, highest at pH1.2 and lowest at pH6.0. Particularly, nitrite-scavenging abilities of water-soluble fractions obtained from laver and sea lettuce were similar to that of L-ascorbic acid at pHl.2. After seaweed extracts were treated with sodium borohydride, nitrite-scavenging ability was remarkably decreased at pH1.2. It is assumed that reducing powers of seaweed extracts participated in their nitrite-scavenging abilities. 일상 식생활에서 널리 섭취하고 있는 해조류를 사용하여 니트로사민의 직접적인 생성인자인 아질산염 분해작용에 관하여 검토하였는데, 그 결과를 요약하면 다음과 같다. 1. 본 실험에 사용한 시료들의 아질산염 분해능은 김${\cdot}$파래 등은 수용성획분과 methanol 가용성획분에서, 미역${\cdot}$청각 등은 methanol 가용성획분에서 그 분해능이 높게 나타났다. 2. 반응용액의 pH 변화에 따른 아질산염 분해능은 pH 1.2에서 가장 컸으며, pH가 증가할수록 분해능은 감소하였다. 3. 각 시료를 10mg씩 취하여 얻은 아질산염 분해능은 동량의 L-ascorbic acid와 비교한 경우, 김과 파래는 pH 1.2에서 L-ascorbic acid와 거의 비슷한 분해능을 나타내었다. 4. 각 시료를 $NaBH_4$로 처리하여 환원능을 소실시킨 후에 측정한 아질산염 분해능은 pH 1.2에서 시료 모두 그 값이 현저하게 감소하였다.