가시오가피와 감초 추출물을 첨가한 저 나트륨 김치의 발효특성과 면역 활성능

유광원,서형주,황종현,Yu, Kwang-Won,Suh, Hyung-Joo,Hwang, Jong-Hyun 한국식품영양학회 2012 韓國食品營養學會誌 Vol.25 No.4

건강 기능성을 강조한 김치를 개발하기 위하여 대체염을 사용한 저 나트륨 김치 제조 시 선행연구결과에서 면역 활성이 우수했던 가시오가피와 감초의 추출물을 일정 농도로 첨가한 후 $10^{\circ}C$에서 숙성하면서 경시적으로 발효특성과 면역 활성능을 조사하였다. 대체염과 가시오가피와 감초의 추출물을 첨가한 저 나트륨 김치는 대조구인 일반김치에 비하여 pH 저하는 완만하여, 발효 7일차에 일반김치는 초기 pH 5.5에서 4.14로 저하하였는데 비하여, 저 나트륨 김치는 초기 pH 5.83~5.88에서 4.26~4.32이었으며, 산도의 경우에는 저 나트륨 김치가 오히려 산 생성이 높아 발효 7일차에 일반김치가 0.7인데 비하여 저 나트륨 김치는 0.8~0.84에 이르렀다. 발효 중 염도 변화는 대체염과 가시오가피와 감초의 추출물을 이용한 저 나트륨 김치군은 1.72~1.98%, 대조구의 염도는 2.3~2.57%의 분포를 보임으로써 75~77%의 염도 수준에 이르며, 나트륨함량으로는 일반김치의 $65{\pm}1%$ 수준에 해당된다. 유산균의 경우에는 일반김치에 비하여 가시오가피와 감초의 추출물을 첨가한 저 나트륨 김치가 유산균 증식이 높아 발효 6일차에 유산균의 증식이 가장 높아 일반염을 사용한 대조구 김치의 경우에는 Lactobacillus spp.가 $2.3{\times}10^8cfu/g$, Leuconostoc spp.가 $2.8{\times}10^6cfu/g$ 이었는데 비하여 대체염과 가시오가피 추출물 5%를 사용한 저 나트륨 김치의 경우에는 Lactobacillus spp.가 $3.5{\sim}5.4{\times}10^8cfu/g$, Leuconostoc spp.는 $6.1{\times}10^6cfu/g$으로 더 높아 대체염과 가시오가피와 감초의 추출물을 이용한 저 나트륨 김치의 경우가 유산균 증식이 활발하고, 이에 따라 산생성력이 높은 것으로 생각되었다. 가시오가피(AS)와 감초(GU)가 첨가된 저 나트륨 김치의 숙성과정 중 마크로파지 활성을 측정한 결과, AS 5%가 첨가된 Salt-RA kimchi는 숙성 6일째(식염수 대조군의 2.78배, 시료 $100{\mu}g/m{\ell}$), GU 5%가 첨가된 Salt-RG kimchi는 숙성 9일째(2.02배)에 AS나 GU가 첨가되지 않은 시료대조군(Salt-RA kimchi)보다 유의적으로 활성이 증진되었다. 또한, AS와 GU를 각각 3%씩 첨가한 저 나트륨 김치는 AS가 첨가된 저 나트륨 김치의 쓴맛을 개선할 뿐만 아니고, AS 첨가 저 나트륨 김치(김치 대조군보다 1.39배)보다는 낮을지라도 숙성 6일째에 저 나트륨 대조군 김치보다 마크로파지 활성을 유의적으로 증진시켰다(김치 대조군보다 1.28배). This study investigated the fermentative characteristics and immunomodulating activity in Kimchi added with various salts (salt replacement and herb-salt with Acanthopanax senticosus and Glycyrrhizae uralensis) for the reduction of Na concentration in Kimchi. Kimchi using a salt replacement and herb-salt showed a higher level of acidity (0.8~0.84%) than that of the control (0.7%) at 7-day fermentation. Kimchi using a salt replacement and herb-salt showed a lower level of salinity (1.72~1.98%) than that of control (2.3~2.57%) during fermentation. The growth of Lactobacillus spp. and Leuconostoc spp. recorded the highest level ($2.3{\times}10^8$ and $2.8{\times}10^6cfu/g$, respectively) in control at 6 day-fermentation. However, those levels in Kimchi prepared with salt replacement and herb-salt were $3.5{\sim}5.4{\times}10^8$ and $6.1{\times}10^6cfu/g$, respectively. It is assumed that the high level of acidity of Kimchi prepared with salt replacement and herb-salt was caused by the increase in the growth of Lactobacillus spp. and Leuconostoc spp.. When the macrophage stimulating activity of salt replacement kimchi (Salt-R kimchi) supplemented with hot-water extract from Acanthopanax sentisus (AS) or Glycyrrhiza uralensis (GU) was investigated on aging period, Salt-RA kimchi with AS 5% at 6 days (2.78-fold of saline control at $100{\mu}g/m{\ell}$) and Salt-RG kimchi with GU 5% at 9 days (2.02-fold) significantly increased compared to the Salt-RA kimchi without AS or GU. In addition, Salt-RAG kimchi with AS 3% and GU 3% improved the bitter taste of Salt-RA and potently stimulated the macrophage at 6 days (1.28-fold of Salt-R kimchi) even though its activity was lower than Salt-RA (5%, 1.39-fold).

흑마늘을 첨가하여 조제한 김치 양념소의 품질특성

유광원,황종현,금종화,이경행,Yu, Kwang-Won,Hwang, Jong-Hyun,Keum, Jong-Hwa,Lee, Kyung-Haeng 한국식품영양학회 2016 韓國食品營養學會誌 Vol.29 No.5

To enhance the physiological activities and reduce the off-flavor of garlic in kimchi, we manufactured kimchi seasoning replaced with 25~75% black garlic, we evaluated microbiological, physico-chemical and sensory evaluation. The changes of total aerobic and lactic acid bacteria were similar between the control and the kimchi seasoning replaced with black garlic during storage periods. The lightness of the kimchi seasoning replaced with black garlic was lower than that of the control and decrease of lightness was proportional to the concentration of black garlic. The redness and yellowness of the kimchi seasoning replaced with black garlic were decreased to the concentration of added black garlic and changes of the redness in all the samples were slightly increased during storage periods. But the yellowness did not change during storage periods. The changes of pH and acidity did not differ between the control and the samples of replaced with black garlic during storage periods. The sensory parameters including taste and flavor did not differ among treatments during storage periods. But color and overall acceptance of the control and sample replaced with 25% black garlic were higher than those of the samples replaced with 50 and 75% black garlic.

기능성 배추 김치의 발효 특성과 암세포 증식저해능

유광원 ( Kwang-won Yu ),이성현 ( Seong-hyun Lee ),신은혜 ( Eun-hae Shin ),황종현 ( Jong-hyun Hwang ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.5

To compare functional Chinese cabbage (‘Amtak’ baechu; F1 hybrid cultivar between Brassica rapa and B. perkinensis, AB) with general Chinese cabbage (‘Chunkwang’ baechu; general spring cultivar, CB), two kinds of kimchi (ABK and CBK) prepared with AB and CB cultivar were fermented at 10℃ for 10 days. Their fermentative characteristics and anti-proliferative activities against mouse carcinoma cell lines were investigated. General kimchi (CBK) showed mature pH on the 6^th day of fermentation, whereas functional kimchi(ABK) reached pH on the 9^th day. CBK also exhibited acidity of mature stage on the 6^th day, but ABK reached mature acidity on the 9^th day. Although ABK and CBK were salted in the same condition, ABK had lower salinity than CBK, throughout the fermentation time. The highest total bacterial and lactic bacterial counts of CBK showed on the 8^th day of fermentation, but ABK showed the highest total bacterial and lactic bacterial counts on the 10^th day. The texture of ABK was harder than CBK for fermentation time. This seems to be corrleated with the slower fermentation rate of ABK. ABK showed significantly higher anti-proliferative activity (54.6% cell viability of control) in B16BL6 at 1,000 μg/mL. ABK was also higher in anti-proliferative activity than CBK throughout the fermentation time. However, there was no significant difference in the anti-proliferative activity of ABK between the fermentation times. In conclusion, fermentation of ABK showed a better texture, due to the slow fermentation rate and more anti-proliferative activity against mouse carcinoma cell line than those of CBK.

대체염을 이용한 저 나트륨 김치의 발효 특성

유광원 ( Kwang Won Yu ),황종현 ( Jong Hyun Hwang ) 한국식품영양학회 2011 韓國食品營養學會誌 Vol.24 No.4

This study was carried out to investigate the effects of various kinds of commercial salts, including Hanju salt, Deep sea water salt, Salicornia herbacea salt, Guwoon salt, Bamboo salt and salt replacement for the reduction of Na concentration in kimchi. The fermentative characteristics of these salts were determined during the fermentation at 10℃. Kimchi using a salt replacement and with Salicornia herbacea salt showed slow changes in their pH values. The use of salt replacement showed the lowest level(0.97%) of the retardation of kimchi fermentation. For the preparation of kimchi that used a low Na, chemical and microbial changes were investigated during the fermentation of process, examining preparations with both table salt and a salt replacement(CS-17). The salinity level of kimchi prepared with table salt(control) and the salt replacement (CS-17) were 2.17~2.5% and 1.72~1.99% during fermentation, respectively. The Na contents of kimchi with CS-17(562.5 ㎎%) showed a lower level than that with table salt(879.0 ㎎%). The growth of Leuconostoc sp. was highest (1.5×108 cfu/g) in Kimchi with CS-17 at 6 day-fermentation, but the highest level(2.3×107 cfu/g) in kimchi with table salt was at 7day- fermentation. The cells of Lactobacillus sp. in the kimchi prepared with CS-17 and table salt increased to 3.0×108 cfu/g and 6.0×107 cfu/g at 8day-fermentation, respectively. It was concluded that the use of CS-17 could reduce Na levels in kimchi and mitigate over-maturation.

창출 성분의 장관면역 자극을 통한 골수세포 증식활성

유광원(Kwang-Won Yu),신광순(Kwang-Soon Shin) 한국식품과학회 2001 한국식품과학회지 Vol.33 No.1

병풀 품종별 품질 특성 및 추출 용매별 항산화 활성

이경행,유광원,배윤정,김채영,주가영,윤지혜,Lee, Kyung-Haeng,Yu, Kwang-Won,Bae, Yun-Jung,Kim, Chae-Young,Joo, Ga-Young,Yun, Ji-Hye 한국식품영양학회 2021 韓國食品營養學會誌 Vol.34 No.3

Centella asiatica (CA) is a vegetable that has been used for medicinal purposes for a long time, but it is not well known in Korea. In this study, the approximate analysis, physicochemical properties, free sugars, free amino acids and minerals of native and improved CA cultivated in Chungju area were measured. And the antioxidant contents and activities of CA solvent extracts were measured. There was no significant difference between native and improved species. As for the characteristics of CA, it was confirmed that the improved species had a large weight, size and a tough texture. Glucose was detected in native CA, fructose, glucose and sucrose were detected in improved species. A total of 15 free amino acids were detected and the content was slightly higher in improved species than in native species. The mineral content in CA was slightly higher in the improved species, and the detected minerals were Na, P, Ca, K, Mg and Fe. Polyphenols, ascorbic acid and flavonoids in each extraction solvent (water, 70% and 100% ethanol) were all higher in the improved species than in native species. And it was found that the antioxidant activities of ethanol extracts were higher than that of water.

사과와 꽃사과의 구성 아미노산, 무기질 조성 및 항산화 활성 비교

이경행,유광원,배윤정,주가영,김채영,Lee, Kyung-Haeng,Yu, Kwang-Won,Bae, Yun-Jung,Joo, Ga-Young,Kim, Chae-Young 한국식품영양학회 2022 韓國食品營養學會誌 Vol.35 No.5

To confirm the applicability of crab apple, the composition and content of amino acids and minerals with 'Fuji' apple were measured. Apple and crab apple were extracted with water, 70% and 100% ethanol, respectively. The contents of polyphenols, flavonoids, and ascorbic acid, antioxidant activities of these extracts were measured. The amino acid composition of apples comprised a total of 17 amino acids. The total amino acid contents of apple and crab apple were 2,050.45 mg/kg and 900.05 mg/kg, respectively. For minerals, the total mineral content of apple and crab apple were 489.14 mg%, 529.77 mg%, respectively. The contents of polyphenols, flavonoids, and ascorbic acid of apple and crab apple extracts were highest in 70% ethanol extracts. The content of polyphenols, the crab apple extract, showed a generally higher content than the apple extract. The content of flavonoids, apple and crab apple extracts revealed no difference between extracts. The content of ascorbic acid, apple extract showed a generally higher content than the crab apple extract, but there was no significant difference between extracts. In the case of DPPH and ABTS radical scavenging abilities, 70% ethanol extract showed the highest antioxidant activity, and crab apple showed higher activity than apple extracts.

솔잎 메탄올추출물의 마우스 경구투여에 의한 장관면역 활성

윤진아(Jin A Yoon),유광원(Kwang-Won Yu),신선혁(Shun Hyuck Shin),조홍연(Hong-Yeon Cho) 한국식품영양과학회 2010 한국식품영양과학회지 Vol.39 No.3

동결건조된 솔잎(Pinus densiflora needles)으로부터 냉수(PD-CW), 열수(PD-HW)와 메탄올추출물(PD-M)을 분획하여 in vitro에서 Peyer's patch를 경유한 장관면역 활성을 측정한 결과, PD-M 획분에서 유력한 골수세포 증식활성을 나타내었다. 메탄올 추출방법을 확립하기 위하여 MeOH 추출물을 균질화, 교반 또는 환류 등의 방법으로 조제하였을때, 환류방법으로 조제된 MeOH 추출물에서 유의적 (p<0.05)으로 가장 높은 장관면역 활성을 in vitro에서 확인할 수 있었다. 솔잎으로부터 분획된 PD-M을 마우스에 경구 투여하고 Peyer's patch를 분리하여 ex vivo에서의 장관면역 활성도 관찰하였다. 다양한 농도로 1주일 동안 PD-M을 경구투여 한 결과, 1.0 g/kg of BW/day의 용량으로 경구투여 한 C3H/He 마우스의 Peyer's patch로부터 얻은 세포배양 상등액에서 saline 대조군보다 2.5배의 높은 장관면역 활성을 보여주었다(p<0.05). 또한 다양한 농도로 경구투여 된 Peyer's patch 세포의 배양액을 이용하여 측정한 IL-6 생산능은 1.0 g/kg of BW/day의 용량에서 1.13배로 증가하였으나 GM-CSF는 처리 용량에 따라 유의적인 값을 보이지는 않았다. 이러한 결과는 PD-M의 경구투여가 Peyer's patch 세포로부터 GM-CSF와 IL-6 등의 조혈세포 증식인자의 분비를 촉진함을 나타내는 것이며, 이러한 cytokine들이 골수세포 증식의 조절인자로서 작용함을 보여주는 것으로 생각한다. When pine (Pinus densiflora) needles were fractionated into cold water (PD-CW), hot water (PD-HW) and methanol extract (PD-M), PD-M showed potent simulating activity (1.19-fold of the saline control) for proliferation of bone marrow cells mediated by Peyer's patch cells in vitro. MeOH extracts were prepared by homogenization, stirring or reflux to identify the method of methanol extraction, and MeOH extract by reflux method showed significantly highest intestinal immune system modulating activity (1.30-fold) in vitro. The intestinal immune system modulating effect of orally administered PD-M fractionated from pine needles also were studied in mice. Analyzing intestinal immune system modulating activity mediated Peyer's patch cells from C3H/He mice which had been fed with PD-M at different doses for 7 days, 1.0 g/kg of BW/day indicated that the bone marrow cells had proliferated (3.65-fold of 3% EtOH administered group). In addition, the amounts of IL-6 in the culture supernatant of Peyer's patch cells at 1.0 g/kg of BW/day were increased (1.13-fold) whereas the production of GM-CSF was not dose dependent. These results indicate that oral administration of PD-M enhances the secretion of hematopoietic growth factors such as GM-CSF and IL-6 from Peyer's patch cells, and these cytokines also act on modulator of bone marrow cell proliferation.

산삼배양근의 저장 중 품질변화 억제

황종현(Jong-Hyun Whang),유광원(Kwang-Won Yu),박성선(Sung-Sun Park),고종호(Jong-Ho Koh),오성훈(Sung-Hoon Oh),서형주(Hyung-Joo Suh),이상화(Sang-Hwa Lee) 한국식품영양과학회 2008 한국식품영양과학회지 Vol.37 No.10

산삼배양근 수확 후 저장중의 성분 변화를 측정하였으며, 이를 토대로 저장성 향상을 위해 멸균수, CAMICA-SD와 DF-100에 의한 전처리 및 전처리 후 산미료인 구연산, 산화방지제로서 비타민 C 처리하여 저장연장효과를 측정하였다. 10℃ 저장 중 pH 범위는 6.06~6.36으로써 초기 pH 6.08에 비하여 변화가 적었으나, 20℃와 30℃의 경우에는 pH가 6.91~8.68로써 미생물의 오염에 의한 변질과 함께 pH가 크게 증가하였다. 갈색도 a/b 값 또한 저장온도가 높을수록 증가하여, 초기값 0.131에 비하여 2주 후 10℃와 30℃에서는 각각 0.405와 0.469의 갈색도를 보여주므로써 저온저장이 품질유지에 중요한 요소임을 알 수 있다. 멸균수, 살균제 및 미생물 억제제가 첨가된 용액에 침지처리하고, 10℃에서 2주간 저장하면서 저장기간에 따른 미생물의 변화를 분석한 결과 염소계 살균제인 CAMICA-SD처리수를 이용 침지 처리한 경우 비교적 안정한 균수를 유지하여 보존성의 연장가능성을 보여주었다. CAMICA-SD(500 ppm)용액으로 전처리된 산삼배양근에 DF-100, 구연산, 비타민 C를 첨가하여 10℃에 3주간 저장 시 1.0% CA와 0.2% DF-100을 첨가한 용액에 저장한 경우에는 미생물의 증식이 거의 이루어지지 않고 4.9×10² CFU/g 수준으로써 위생적으로 안전한 상태를 유지하였으며, 갈색도 a/b값도 대조구의 경우 0.38로 크게 증가한 반면 CA와 DF-100처리구는 0.02로써 초기의 색상을 그대로 유지하여 저장안정성이 우수하였다. 따라서 구연산 첨가에 의해 pH를 일정 범위로 조절하고 미생물 생육제어제로서 DF-100을 적정농도로 사용하면 미생물의 오염을 억제하면서 장기간 산삼배양근을 저장할 수 있을 것으로 판단된다. Physicochemical changes were investigated for the shelf-life extension of cultured wild-ginseng roots during storage with various pre-treatments with blanching, CAMICA-SD and DF-100 and treatments with citric acid and vitamin C. The pH of cultured wild-ginseng roots showed the range of 6.06~6.42 at 10℃, but showed higher ranges of 6.08~6.91 and 6.08~8.68 at 20 and 30℃, respectively. Browning index (a/b) was increased with increasing storage temperature, and the index at 10 and 30℃ were 0.405 and 0.469 after 2 weeks, respectively. Browning index and viable cell number of CAMICA-SD pre-treatment showed little changes compared to pre-treatment with blanching or DF-100. When the cultured wild-ginseng roots were treated with 1.0% citric acid and 0.2% DF-100 after pre-treatments with CAMICA-SD, viable cell number was slightly increased to 4.9×10² CFU/g for 3 weeks storage at 10℃. The mixture of citric acid and DF-100 was also used to prevent the growth of microbiology and to reduce browning reaction, especially enzymatic browning reaction. The mixture might effectively extend shelf life of the cultured wild-ginseng roots.

참도박의 혈액 항응고성 다당류의 정제

윤진아(Jin-A Yoon),유광원(Kwang-Won Yu),전우진(Woo-Jin Jun),조홍연(Hong-Yon Cho),손용석(Young-Suk Son),양한철(Han-Chul Yang) 한국식품영양과학회 2000 한국식품영양과학회지 Vol.29 No.5

국내산 해조류의 항응고 활성 검색에 의해 활성과 수율면에서 우수한 속초 산 참도박(Pachymeniopsis elliptica)의 열수추출물로부터 70% 에탄올 침전으로 조제된 조다당 획분(PE-2)을 한외여과(PE-2IV), DEAE-Toyopearl650C의 이온교환 column(PE-2IVc), Sepharose CL-6B의 겔여과 column(PE-2IVc-2) 및 Shodex OHpak KB-805 column의 HPLC로 분획하여 710 kDa의 분자량을 갖으면서 galactose(48.6%)와 3, 6-anhydrogalactose(44.0%)로 주로 구성되어 있고 황함량이 27.1%이며 소량의 xylose(3.6%), glucose(1.1%), mannose(1.1%), arabinose(0.8%)와 fucose (0.8%)를 포함하는 다당획분, PE-2IVc-2-1를 정제하였다. 또한 PE-2IVc-2-1의 IR 측정결과, S=O 결합을 나타내는 1116.74 cm-¹와 1143.17 cm-¹와C-O-S 결합의 828.19 cm-¹에서 각각 특이적인 흡수 band를 보임으로써 PE-2IVc-2-1 중에 황산기가 존재하고 있음을 알 수 있었다. 한편, 조다당 획분인 PE-2를 꼬리 정맥에 주사하고 채혈하여 ex vivo로 항응고 활성을 측정한 결과, 생체 내에서 100 mg/kg의 농도까지도 시료량에 의존하는 항응고 활성을 보여주었다. This study was undertaken to purify the anticoagulant polysaccharide from Pachymeniopsis elliptica. The anticoagulant compound (PE-2IVc-2-1) was isolated from the crude polysaccharide (PE-2) by the sequential steps such as ultrafiltration (PE-2IV), anion-exchange chromatography of DEAE-Toyopearl 650C (PE-2IVc), size-exclusion chromatography of Sepharose CL-6B (PE-2IVc-2), and HPLC Shodex OHpak column chromatography (PE-2IVc-2-1). The apparent molecular weight of purified polysaccharide (PE-2IVc-2-1) was approximately 710 kDa. It was mainly composed of galactose (48.6%) and 3,6- anhydrogalactose (44.0%) with 27.1% of sulfate residue, in addition a trace amount of xylose (3.6%), glucose (1.1%), mannose (1.1%), arabinose (0.8%) and fucose (0.8%). The IR sepctrum of the polysaccharide showed the characteristic bands of S=O (1116.74 and 1143.17 cm-¹) and C-O-S (828.19 cm-¹) stretchings, respectively. The anticoagulant effect of PE-2 in ex vivo was proportional to the concentration of in- travenously injected dose, up to 100 mg/kg.