Degradation of Ascorbic acid in Limited Dissolved Oxygen Environment

Sook Hee Rhee(이숙희) 韓國營養學會 1976 Journal of Nutrition and Health Vol.9 No.4

韓國醬類食品의 脂質成分에 관한 硏究 - 2. 된장 醱酵熟成中의 脂質成分變化

이숙희(Sook-Hee Rhee),최홍식(Hong-Sik Cheigh) 한국식품영양과학회 1985 한국식품영양과학회지 Vol.14 No.1

삶은 콩에 Aspergillus oryzae를 접종하여 3일간 製麴한 다음 식염을 첨가하여 45일간 熟成시켰을때, 된장 熟成過程중 된장 含有脂質의 변화에 관한 일련의 실험을 행하여 다음과 같은 결과를 얻었다.<br/> 熟成중 水分은 54% 내외, 食鹽含量은 12% 내외 (翰物기준), 總窒素는 5.6% 내외 (아미노태 질소 1, 532~2, 011㎎/%), pH는 5.82내외, 온도 27℃내외를 보였고 추출지질(chloroform-methanol extractables 22%내외)의 요오드價(熟成最終日 : 98.2)는 저하되는 경향이었으며 酸價는 숙성중 현저하게 증가 (熟成最終日 : 27.1) 하였다. 된장숙성중 總脂質중의 中性脂質함량은 계속 증가하였으나(熟成最終日 : 94.3%), 燐 및 糖脂質의 함량은 微少하지만 상대적으로 감소하였다. 그리고 숙성이 진행됨에 따라 非極性脂質획분에서 free fatty acid 및 esterified sterol 등이 증가하였으나, 極性脂質 획분에서의 각 성분은 현저한 변화는 없었다. 한편, 숙성初日 및 最終日의 總脂質, triglyceride 및 free fatty acid획분들의 脂肪酸組成을 살펴본 결과, linoleic, oleic, palmitic acids들이 주요성분이고 숙성기간중 이들 組成比의 輕微한 변화가 있었다. Daenjang, a traditional Korean fermented soybean paste, was prepared by the fermentation with Aspergillus oryzae for 3 days, and then ripened with salt addition(13%) for 45 days. The changes of composition and fraction pattern of lipid in Daenjang during ripening period were studied. The total lipid of initial Daenjang(O day ripening) consisted of 91.8% of neutral lipid, 7.1% of phospholipid and 1.1% of glycolipid, and minor changes of the composition were observed during the ripening. The contents of free fatty acid and esterified sterol in nonpolar lipid fraction were increased, however, no significant changes in polar lipid fraction were observed from the Daenjang in ripening. Linoleic, oleic, palmitic acids were the major fatty acyl moiety in the fractions of total lipid, triglyceride and free fatty acid, respectively. No significant changes in fatty acid compositions of the fractions were noted, although the saturated fatty acyl moiety of the fraction were increased a little during Daenjang ripening.

A. Study on the Calcium and Iron Content of the Undaria pinnatifida suringar

이숙희(Sook-Hee RHEE) 한국식품영양과학회 1972 한국식품영양과학회지 Vol.1 No.1

The Undaria pinnatifida collected in the waters of Dongbaek Island were grouped into young and adult ones and calcium and iron contents of each were analyzed by parts, i. e., separately for blade, stripe, and sporophyll by potassium permanganate titration method and spectrophotometric method respectively (O-phenanthrolin used). The results showed that the blades contain higher percentage of calcium than other parts both in young and adult seaweeds and that proportionately twice as much iron is contained in the blades than in the stripes.

白米와 蕎麥粉 混食의 螢養價改善에 對한 硏究 (4) - 白米와 蕎麥粉 混合飼料의 飼育한 흰쥐의 Growth Gain과 血漿中의 Branch - Amino Acid Level에 對하여 -

이숙희(Sook-Hee Rhee),이현기(Hyun-Ki Lee) 한국식품영양과학회 1974 한국식품영양과학회지 Vol.3 No.1

Wistar Strain male rats were divided into four different diet groups and the control group was fed on seven percent casein diet (C), the second with a mixture of 80% of rice and 20% of buckwheat (RW), the third with rice only (R), and the fourth with a mixture of rice and buckwheat of equal nitrogen level (RWS).<br/> Each diet group consisted of six rats was fed for three weeks by the adlibitum feeding method.<br/> The results of the experiment, i, e, the growth gain and change in the level of branch-amino acids in the plasma determined by the micro-bioassay method were as follows.<br/> 1. The group C showed the largest growth gain and the rest did in the order of RW group, R group, and RWS group.<br/> 2. It was shown that rats fed on diet of higher protein score tend to have higher level of free branch-amino acids in the plasma.<br/> 3. Thus, the protein score may be estimated based on the level of the free branch-amino acids in the plasma.

고지방식이를 섭취한 흰쥐에서 고추장의 체중 및 지방조직과 혈청내의 지질감소효과

이숙희(Sook-Hee Rhee),공규리(Kyu-Ri Kong),정근옥(Keun-Ok Jung),박건영(Kun-Young Park) 한국식품영양과학회 2003 한국식품영양과학회지 Vol.32 No.6

고추장은 체중감소 효과를 보였는데 흰쥐를 이용한 식이섭취 실험에서 발효 숙성된 전통고추장이나 공장식 상품고추장은 고지방 식이로 인한 체중 증가를 감소시켜 정상에 가까운 체중을 유지하도록 하였다. 반면에 발효되지 않은 고추장의 경우 고춧가루군과 거의 비슷한 감소효과를 나타내었으며 발효된 전통고추장이나 공장식 상품고추장에 비해서 체중감소효과가 그리 크지 않았다. 발효된 전통고추장은 높은 체중 감소효과와 더불어 부고환 지방 및 신장 주위 지방조직의 총지방, TG, 콜레스테롤의 함량도 낮추는 효과를 나타내었으나 발효되지 않은 고추장식이군은 감소효과가 크지 않아 발효의 유무가 체중감소, 지방조직감소에 큰 변수임을 알 수 있었다. Effect of kochujang (Korean red pepper soybean paste) on the reduction of body weight and lipid levels of adipose tissues and serum were investigated in the rats fed a high-fat diet. Male Sprague-Dawley rats were fed for four weeks with diets containing either a normal diet (ND, based on the AIN-76TM diet), high fat diet (HFD, supplemented with 20% corn oil in ND), CK diet (10% commercial kochujang in HFD), TKⅠ diet (10% 0 day (non-) fermented traditional kochujang in HFD), TKⅡ diet (10% 6-month fermented traditional kochujang in HFD), or RPP diet (3% red pepper powder in HFD). CK, TKⅠ and TKⅡ in the diet significantly reduced the body weight gain compared to the control (HFD), whereas red pepper powder had no such effect. TKⅡ supplementation in the high-fat diet reduced epididymal and perirenal fat pad weight significantly (p<0.05). Liver total lipid was lower in TKⅡ diet group than other kochujang and RPP diet groups. TKⅡ and CK decreased the content of triglyceride in epididymal and perirenal fat pad that increased by high-fat diet. The cholesterol content of the perirenal fat pad was the lowest in the TKⅡ diet group. TKⅡ was also effective in lowering serum cholesterol level. These results indicated that properly ripened (fermented for 6-month) traditional kochujang exhibited more suppressive effects on body fat gain and lipid levels of adipose tissue and serum than RPP, commercial kochujang and the kochujang without fermentation.

쌀단백질의 L - lysineㆍHCl 강화에 관한 연구

이숙희(Sook-Hee Rhee) 한국식품영양과학회 1979 한국식품영양과학회지 Vol.8 No.1

쌀蛋白質의 아미노 강화효과와 과잉강화에 의한 쌀蛋白質의 아미노 불균형 現像을 살펴보기 위하여 市販 白米에 0.25~1.0% 수준으로 L-lysineㆍHCl를 강화하여 動物 飼育實驗을 行한 結果 다음과 같은 結果를 얻었다.<br/> 1. 강화력이 0.25%일 때 體重增加量 및 PER이 가장 높았다.<br/> 2. 0.5%~1.0% 수준에선 첨가하지 않은 대조군보다 PER이 높았으나 0.25% 보다는 낮았다.<br/> 3. 강화수준 1.0%까지는 아미노酸 불균형으로 인한 강파 역효과는 나타나지 않았다. A study wasㆍmade to investigate the effect of L-lysine fortification on the quality of rice protein by albino rat-feeding trials. Five subjects fed diets providing 1) rice protein only, 2) rice protein+0.25% L-lysineㆍHCl, 3) rice protein+0.5% L-lysineㆍHCl, 4) rice protein+0.75% L-lysineㆍHCl and 5) rice protein+1.0% L-lysineㆍHCl for 28 days respectively. Protein efficiency ratio(PER) indicated that 0.25% lysine fortified diet had highest value. Lower PER values were shown in the higher fortified diets(0.5% through 1.0% L-lysine) comparing to 0.25% fortified diet. However, there was no adverse effect on the protein quality by the given fortificaton level(0~1.0% lysineㆍHCl addition).

Changes of lipids in Raw and Processed Adlay Powder during Storage

Ji-Sook Han(한지숙),Sook-Hee Rhee(이숙희),Hong-Sik Cheigh(최홍식) 한국식품과학회 1988 한국식품과학회지 Vol.20 No.5

Changes of Fatty Acid Composition of Lipid in Raw and Processed Adlay Powder during Storage

Ji-Sook Han(한지숙),Sook-Hee Rhee(이숙희),Hong-Sik Cheigh(최홍식) 한국식품과학회 1989 한국식품과학회지 Vol.21 No.5

인체 암세포 성장 및 DNA 합성 억제에 미치는 된장 분획물의 영향

임선영,이숙희,박건영,LIM Sun-Young,Rhee Sook-Hee,Park Kun-Young 한국생명과학회 2005 생명과학회지 Vol.15 No.5

본 연구는 된장의 항암효과를 검토하기 위해서 된장 메탄올 추출물과 그 분획물들에 의한 여러 인체 암세포들의 성장 억제와 DNA합성 저해 실험을 행하였다. AGS 인체 위암세포를 이용하여 6일간 배양하여 된장의 메탄을 추출물 $200{\mu}g/ml$를 처리한 결과 $32\%$의 억제효과를 나타내었고 된장 메탄올의 분획물들 중 디클로로메탄층이 가장 높았으며 $200{\mu}g/ml $ 농도로 첨가했을 때 $90\%$의 위암세포 성장을 저해시켰고 에틸아세테이트 분획물을 동일 첨가농도로 투여했을 때 $62\%$의 저해효과를 보였다. 인체 간암세포인 Hep 3B의 경우, 첨가농도 $200{\mu}g/ml$에서 메탄올 추출물은 $51\%$로 암세포 증식을 억제하였으나 디클로로메탄, 에틸아세테이트 분획물의 저해효과가 각각 $89\%$, $86\%$로 매우 높았다. 인체의 결장암세포인 HT-29 세포의 경우, 첨가농도 $200{\mu}g/ml$에서 메탄올 추출물, 디클로로메탄, 에틸아세테이트 분획물은 각각 $84\%$,$91\%$, $71\%$로 암세포 증식을 억제하였다. MC-63 인체의 골육암 세포의 경우, 첨가농도 $200{\mu}g/ml$에서 메탄올 추출물은 $33\%$로 낮은 저해효과를 보였으나 메탄올 추출물의 분획물들 중에는 디클로로메탄 분획물이 $96\%$로 저해효과가 가장 높았으며, 다음으로 에틸아세테이트 분획물이 $71\%$로 암세포 증식을 억제시켰다 된장의 메탄올 추출물 중에서 암세포 증식 억제 효과에서 가장 컸었던 디클로로메탄 분획물과 에틸아세테이트 분획물을 AGS 위암세포에 투여한 2일 후에 세포내의 DNA 합성에 미치는 영향을 측정한 결과, 된장의 디클로로메탄 분획물 $50{\mu}g/ml $, $100{\mu}g/ml$, $200{\mu}g/ml$ 농도에서 각각 $ 66\%$, $73\%$, $94\%$로 DNA 합성이 감소되었고 된장의 에틸아세테이트 분획물 $50{\mu}g/ml$, $100{\mu}g/ml$,$200{\mu}g/ml $ 농도에서 각각 $57\% $, $93\%$, $95\%$의 DNA 합성 저해효과를 나타내었다. 인체 간암세포의 경우, 된장의 디클로로메탄 분획물은 $200{\mu}g/ml$ 농도에서 $ 80\% $의 높은 저해효과를 보였고 에틸아세테이트 분획물은$ 200\mug/ml $ 농도에서 $ 64\% $의 저해효과가 나타내었다. 이상의 얻어진 결과로 된장의 메탄올 추출물과 그 분획물은 여러 인체 암세포의 증식을 억제하고 DNA 합성도 저해하여 in vitro 상에서 암예방 효과 및 항암효과가 있는 것으로 추정된다. Growth and DNA synthesis inhibitory effects of doenjang methanol extract and its solvent fractions on AGS human gastric adenocarcinoma cells, Hep 3B human hepatocellular carcinoma cells, HT-29 human colon cancer cells and MG-63 human osteosarcoma cells were studied. The treatment of doenjang methanol extract ($ 200{\mu}g/ml $) with the AGS, Hep 3B, HT-29 and MG-63 cancer cells after 6 days of incubation inhibited the growth of cancer cells by $32\%$, $51\%$, $84\%$ and $33\%$, respectively. To separate active compounds of doenjang, doenjang methanol extract was fractionated with dichloromethane, ethylacetate, and buthanol. Among the solvent fractions, the dichloromethane and ethylacetate fractions showed the highest growth inhibitory effects on various cancer cells. For example, the dichloromethane and ethylacetate fractions ($200a{\mu}g/ml$) sig-nificantly inhibited the growth of various cancer cells by $89\∼96\%$ and$62\∼86\%$, respectively. DNA synthesis of AGS and Hep 3B cancer cells was significantly inhibited by adding dichloromethane fraction ($200{\mu}g/ml$) up to $94\%$ and $80\%$, respectively. Similarly, the ethylacetate fraction ($ 200\mug/ml $) showed a $ 95\% $ inhibition rate of DNA synthesis in AGS cells. These results suggest that the dichloromethane and ethylacetate fractions have specific active compounds, which will explain this anticancer effect of doenjang.

Antimutagenic Effect of Insoluble Dietary Fibers from Some Green Yellow Vegatagles and Soybean by Binding the Carcinogens

이선미,이숙희,박건영,류태형,김병기,정해영,Lee, Seon-Mi,Rhee, Sook-Hee,Park, Kun-Young,Rh-ew, Tae-Hyong,Kim, Byeong-Gee,Chung, Hae-Young Korean Society of Life Science 1995 생명과학회지 Vol.5 No.1

The antimutagenic effects of insoluble dietary fibers(IDF) extracted from some green-yellow vegetables(kale, carrot, spinach, broccoli and soybean sprout) and soybean by binding the carcinogens of MeIQ (2-amino-3,4- dimethyl-imidazo(4,5-f) quinoline) and Trp-P-2(3-amino-1-methyl-5H-pyrido[4,3-b] indole) in Salmonella tylhimirium TA100 and TA98 were studied. All of the insoluble dietary fiber samples which binded MeIQ exhibited high antimutagenic effects by removing the mutagen. Among the samples, IDFs from kale and soybean showed strong binding capacity fo the carcinogen and revealed about 90% of the antimutagenic activity. the IDF samples showed somewhat lower binding capacity to the Trp-p-2. The lignin which extracted from kale, soybean and carrot, and the cellulose strongly removed the mutagenicity of MeIQ by the binding. Among the samples, the level of lignin in kale revealed the highest(about 10%), and it seemed that the higher content of lignin in kale is one of the reasons to increase its antimutagenic effect.