발효 마늘껍질의 이화학적 특성 및 항산화 활성

김라정(Ra-Jeong Kim),강민정(Min-Jung Kang),이수정(Soo-Jung Lee),신정혜(Jung-Hye Shin),성낙주(Nak-Ju Sung) 한국식품영양과학회 2010 한국식품영양과학회지 Vol.39 No.12

식품 부산물의 활용 가능성을 평가하기 위하여 남해군에서 깐마늘 가공 후 생산되는 마늘껍질을 Lactobacillus plantarum을 이용하여 발효시키고, 발효 전후의 마늘껍질을 물과 80% 에탄올로 각각 추출하여 항산화능 및 아질산염소거능을 측정하였다. 발효 후 마늘껍질의 무기물 총량은 2,056.23 ㎎/100 g이었으며, 발효 전보다 약 1.5배 정도 증가되었다. 총 페놀 함량은 발효 후 마늘껍질의 에탄올 추출물에서 가장 높았다. 발효 전후 마늘껍질의 물과 에탄올 추출물 중 전자공여능, 환원력 및 NO 라디칼 소거능은 발효 후의 에탄올 추출물에서 유의적으로 활성이 높았다. ABTS 라디칼 소거능은 발효 전보다 발효 후, 에탄올 추출물보다는 물 추출물에서 더 높았다. 아질산염 소거능은 발효여부에 따른 유의차가 적었다. 따라서 발효과정을 거친 마늘껍질은 항산화능이 증가되어 가축의 사료로써 이용가능성을 증대시킬 수 있을 것으로 예상된다. This study was carried out to evaluate the possibility for functional characteristics of garlic husk and its products fermented by Lactobacillus plantarum. Each water and 80% ethanol extracts made from garlic husk and its fermented products were tested for antioxidant activities. Total mineral content of fermented garlic husk was 2,056.23 ㎎/100 g and its content was 1.5 times higher than the unfermented sample. Total phenol contents were the highest in the ethanol extracts made from fermented garlic husk. Activities of electron donating, reducing power and NO radical scavenging in the ethanol extracts of fermented product were significantly higher than the unfermented sample. ABTS radical scavenging activity of fermented garlic husk was higher than the unfermented sample. Also, its activity was higher in the ethanol extracts than the water extracts. Nitrite scavenging activity of garlic husk was significantly different between fermented and not fermented sample. Because antioxidative effects of fermented garlic husk were elevated, these results recommended its utilization as a functional materials for animal feed.

국내산 품종별 쑥의 항산화 및 암세포성장 억제활성

Ra-Jeong Kim(김라정),Min-Jung Kang(강민정),Cho-Rong Hwang(황초롱),Woo-Jae Jung(정우재),Jung-Hye Shin(신정혜) 한국생명과학회 2012 생명과학회지 Vol.22 No.6

섬애약쑥, 인진쑥, 약쑥, 강화사자발쑥 및 개똥쑥 열수 추출물을 제조한 다음 항산화 및 항암활성을 비교 분석하였다. 5종의 쑥 추출물 중 총 페놀 함량은 인진쑥에서 유의적으로 가장 높았으며, 다음으로 섬애약쑥, 개똥쑥, 약쑥 및 강화사자발쑥 순이었다. 플라보노이드 함량도 인진쑥이 가장 높았고, 섬애약쑥은 인진쑥과 유의차가 없었다. 추출물의 농도를 달리하여 항산화능을 측정한 결과, DPPH 라디칼 소거능은 50 ㎍/㎖ 농도에서 섬애약쑥의 활성이 가장 높았고, NO 라디칼 소거능은 200 ㎍/㎖ 농도에서 약쑥, 강화사자발쑥 및 개똥쑥이 약 50% 이상의 활성을 나타내었으며, 이들 시료간에 유의차는 없었다. FRAP법에 의한 항산화능은 섬애약쑥 및 인진쑥에서 높게 나타났으며, β-carotene 존재 하에서의 항산화능 또한 섬애약쑥 및 인진쑥이 100 ㎍/㎖ 농도에서 50% 이상의 높은 활성을 나타내었다. 400 ㎍/㎖ 농도에서 인체 자궁경부 상피암 세포인 HeLa의 증식억제 활성은 인진쑥이 80% 이상으로 활성이 높았고, 유방암 세포인 MCF-7의 대해서는 강화사자발쑥과 섬애약쑥이 80% 이상의 증식억제 활성을 보였다. 이상의 결과, 쑥 추출물은 높은 항산화 활성과 암세포 증식억제 활성을 나타내었으며, 특히 항산화 활성은 ascorbic acid 이상의 높은 활성을 나타내어 천연 기능성 식품 소재로써 활용 가치가 높을 것으로 생각된다. Antioxidant and cancer cell growth inhibition activity of hot water extract from five different varieties of Artemisia (A. Argyi H., A. iwayomogi Kitamura, A. Princeps Var Orien talis HARA, A. princeps Pampanini and A. annua L.) in Korea was studied. We determined the phenol and flavonoid contents and examined antioxidant assay, such as DPPH, NO radical scavenging, activity ferric-reducing antioxidant power (FRAP), and bleaching inhibition activity in the β-carotene linolic acid system. Also, we performed HeLa and MCF-7 cancer cell growth inhibition assay of Artemisia extracts. Total phenol and flavonoid contents were the highest in A. iwayomogi Kitamura followed by A. Argyi H. DPPH radical scavenging activity was the highest in A. Argyi H. at 50 ㎍/㎖ concentration, NO radical scavenging activity was more than 50% in A. Princeps Var Orien talis HARA, A. princeps Pampanini, and A. annua L. at 200 ㎍/㎖ concentration. FRAP was higher in A. Argyi H. and A. iwayomogi Kitamura. Antioxidant activity in the β-carotene linolinolic system was also higher in A. Argyi H. and A. iwayomogi Kitamura by 60.50% and 56.90% at 100 ㎍/㎖ concentration, respectively. In cancer cell growth inhibition activities at 400 ㎍/㎖ concentration, A. iwayomogi Kitamura showed greater than 80% on HeLa cell. A. princeps Pampanini and A. Argyi H. extract had growth inhibition activities greater than 80% on MCF cell. The results of this study suggest that the antioxidant and anticancer activities in various Artemisia are a promising source of functional food ingredients.

Mineral Content and Antioxidants Activity of Portulaca oleracea

김미주(Mi Joo Kim),이수정(Soo Jung Lee),김라정(Ra Jeong Kim),정보영(Bo Young Jeong),성낙주(Nak-Ju Sung) 한국생명과학회 2011 생명과학회지 Vol.21 No.10

쇠비름의 생리활성을 알아보기 위하여 무기물 함량 및 항산화 활성을 분석하였다. 쇠비름의 무기물은 총 9종 검출되었으며, 총량은 6025.80 mg/100 g으로 칼륨이 3846.99 mg/100 g으로 가장 높았다. 물 및 에탄올 추출물의 추출 수율은 각각 14.84% 및 24.93%였다. 쇠비름 에탄올 추출물의 총 페놀화합물 및 플라보노이드 함량은 각각 58.16 mg/g, 20.08 mg/g으로 물 추출물(49.09 mg/g, 14.98 mg/g)보다 유의적으로 높았다. 항산화 활성 및 아질산염 소거활성은 시료의 첨가량에 따라 유의적으로 상승하였으며, 에탄올 추출물이 물 추출물보다 활성이 더 높았다. α-glucosidase 저해활성은 에탄올 추출물이 유의적으로 높은 활성을 보였다. 따라서, 쇠비름의 물 및 에탄올 추출물은 항산화 활성 및 혈당강하에 효과적일 것으로 판단되며, 시료 중의 무기물, 페놀 화합물 및 플라보노이드 함량과 관련성이 높을 것으로 사료된다. We investigated the mineral content and antioxidant activity of Portulaca oleracea for biological properties. Total mineral content was 6025.80 mg/100 g, and potassium was the highest at 3846.99 mg/100 g. Water and 80% ethanol extract yields were 14.84% and 24.93%, respectively. The contents of phenolic compounds and flavonoids of ethanol extract were 58.16 mg/g and 20.08 mg/g, and were significantly higher than that of its water extract (49.09 mg/g and 14.98 mg/g, respecitvely). Antioxidant activities and nitrite scavenging activity was significantly elevated in a dose-dependent manner, and that of ethanol extract was higher than that of the water extract. α-Glucosidase inhibition activity of ethanol extract was significantly higher than the water extract as well. We suggest that the biological properties of Portulaca oleracea are due to its mineral and phenolic contents.

Effects of the Red Garlic Extract for Anti-Obesity and Hypolipidemic in Obese Rats Induced High Fat Diet

Soo-Jung Lee(이수정),Ra-Jeong Kim(김라정),Ji-Hyun Ryu(류지현),Jung-Hye Shin(신정혜),Min-Jung Kang(강민정),In-Soo Kim(김인수),Nak-Ju Sung(성낙주) 한국생명과학회 2011 생명과학회지 Vol.21 No.2

고지방식이로 유도된 비만흰쥐에 15 brix의 홍마늘 열수추출물을 1%, 3%, 5% 및 7%로 식이 중에 혼합급이하여 체내 지질 함량 및 항비만 효과를 측정하였다. 비만지수와 체지방량은 3% 이상의 홍마늘 추출물의 급이시 대조군에 비해 유의적으로 감소되었으나, 내장 지방 및 부고환 주변 지방 함량은 홍마늘 추출물의 급이에 따른 유의차가 없었다. 혈청 중의 총 지질 및 중성지방은 추출물의 첨가량이 증가됨에 따라 유의적으로 감소하였으며, 동맥경화지수와 심혈관질환 위험지수도 감소되었다. ALT 및 AST 활성은 홍마늘 추출물 급이시 대조군에 비해 감소되었다. 간 조직 중 총 지질 함량은 5-7%의 홍마늘 추출물 급이군에서 유의적으로 감소되었으며, 홍마늘 추출물의 5% 이상 급이시 분변 중에 총 콜레스테롤 및 중성지방의 배설이 증가되었다. 혈청 중 지질 과산화물 함량은 5-7%의 홍마늘 추출물 급이군에서 유의적으로 감소되었으며, 항산화 활성은 7% 급이군에서 유의적으로 상승되었다. 따라서 홍마늘 추출물은 분변으로 콜레스테롤 및 중성지방의 배출을 증가시킴으로써 체내 지질 저하 및 항비만 효과를 내는 것으로 사료된다. This study tested the anti-obesity and hypolipidemic effects of red garlic extract in obese rats induced by a high fat diet over a period of 4 weeks. Red garlic extract of 15 brix was added in 1, 3, 5 and 7% ratios in diets. The obesity index and body fat content significantly decreased in rats fed a diet with over 3% red garlic extract compared to the control group. There was no significant difference in weight of visceral and epididymal fat in rats fed red garlic extract. Total lipid and triglyceride levels in serum were significantly decreased in a dose-dependent manner, and AI and CRF also fell. ALT and AST activities in groups fed red garlic extract were decreased compared to the control group. Total lipid level in liver tissue of the groups fed 5-7% red garlic extract exhibited a significant decrease compared to the control group. Total cholesterol and triglyceride levels in feces were significantly increased in rats fed a diet with over 5% red garlic extract. Lipid peroxide levels were significantly decreased in the groups fed diets with 5-7% red garlic and antioxidant activity in serum was significantly increased in the group fed a diet with 7% red garlic extract compared to the control group. Our results suggest that red garlic extract could have anti-obesity and hypolipidemic effects for suppressing obesity index and decreasing lipid profiles.

마늘을 첨가한 배추김치의 숙성 중 품질 및 발효특성

신정혜 ( Jung Hye Shin ),김라정 ( Ra Jeong Kim ),강민정 ( Min Jung Kang ),김경민 ( Gyung Min Kim ),성낙주 ( Nak Ju Sung ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2012 한국식품저장유통학회지 Vol.19 No.4

In this study, we investigated quality and fermentation characteristics in baechu kimchi containing 0(control), 5(GK5), 10(GK10), 15(GK15) and 20(GK20)% of shred garlic. Analysis was performed during fermentation at 4℃ for 42 days, every 7 days. The result showed significant changes in color value between control group and garlic added groups. Hunter`s color L value was increased during fermentation whereas a and b value were decreased. Hardness of kimchi was higher in 15% and 20% garlic added groups than other groups. The pH decreased significantly during fermentation, while titratable acidity was showed reverse tendency during fermentation period. The reducing sugar content was decreased in all groups during fermentation period, which higher in GK10 and GK15 group than the others. But its remaining ratio was 19.7~22.3% and not showed significant difference in experimental groups at 42 days fermentation. The number of lactic acid bacteria was dramatically increased up to 6.13~7.60 log CFU/g at 7~14 days fermentation. The garlic was inhibited significantly the growth of lactic acid bacteria, but this was not showed significant difference between garlic added groups and control group, after 28 days fermentation. As a results, we suggest that addition of garlic increase the quality characteristics and storage properties of Kimchi, and not hinder quality of kimchi at addition level of 20% than salted baechu.

개똥쑥의 영양적 특성 및 생리활성

류지현(Ji-Hyun Ryu),김라정(Ra-Jeong Kim),이수정(Soo-Jung Lee),김인수(In-Soo Kim),이현주(Hyun-Ju Lee),성낙주(Nak-Ju Sung) 한국식품영양과학회 2011 한국식품영양과학회지 Vol.40 No.2

개똥쑥(Artemisia annuaL.)의 기능성을 밝히고 식품으로써 이용성을 증대시키기 위하여 개똥쑥 잎과 줄기의 영양성분 및 생리활성을 측정하였다. 수분, 조지방 및 조단백질 함량은 잎에서 높았으나 회분, 조섬유 및 무기물 함량은 줄기에서 유의적으로 높았다. 총 페놀과 플라보노이드 함량은 잎이 줄기에 비해 약 2배 정도 높았다. 추출물의 농도를 달리하여 항산화능을 측정한 결과 농도에 의존적으로 활성이 증가하였으며, 잎은 줄기에 비해 활성이 높았다. 특히, DPPH 라디칼 소거능, 환원력 및 tyrosinase 저해활성은 모든 농도에서 잎이 줄기에 비해 유의적으로 높았으나, α-glucosidase 저해활성은 줄기 추출물이 더 높았다. 인체 유방암 세포인 MCF-7 및 MDA-MB-231에 대한 증식억제 활성은 줄기보다 잎 추출물에서, 물보다 에탄올 추출물에서 유의적으로 활성이 높았다. 특히, 잎 에탄올 추출물의 MCF-7 및 MDAMB-231 세포에 대한 증식억제 활성은 250 ㎍/㎖에서 각각 76.26% 및 52.59%로 추출물 중 가장 높은 활성을 보였다. 이상의 결과, 개똥쑥 추출물의 생리활성은 시료 중의 섬유소, 페놀 및 플라보노이드 함량에 의존적인 것으로 생각된다. The nutritional properties and biological activities of leaves and stems of Gaeddongssuk (Artemisia annua L.) were investigated. Contents of moisture, crude lipid and crude protein were significantly higher in the leaves, and then ash, crude fiber and mineral were significantly higher in the stems. Contents of total phenols and flavonoids of leaves were about 2 fold higher than those of stems. Antioxidant activity was significantly increased in a dose-dependent manner; also, water and ethanol extracts of leaves were stronger than those of stems. Especially, DPPH radical scavenging activity, reducing power and tyrosinase inhibition activity were significantly higher in leaves extracts than stems extracts of Gaeddongssuk. But, α-glucosidase inhibition activity was higher in stem than its leaves extract. In MTT assay by human breast adenocarcinoma cell line MCF-7 and MDA-MB-231, ethanol extracts of leaves showed the highest anticancer activity; the rates of growth inhibition were 76.26% and 52.59% on MCF-7 and MDA-MB-231 cells, at the concentration of 250 μg/㎖, respectively. In conclusion, biological activities of extracts from Gaeddongssuk were dependent on the fiber, phenolic and flavonoid content.

회전근개 섬유모세포의 저산소증, 세포자멸, 그리고 산화 스트레스

박형빈(Park Hyung Bin),김라정(Kim Ra Jeong),안성환(An Seong Hwan),하영술(Hah Young-Sool) 대한견주관절의학회 2017 대한견주관절학회 학술대회논문집 Vol.2017 No.3

국내 산지별 마늘의 향기성분 및 항균활성

신정혜 ( Jung Hye Shin ),김라정 ( Ra Jeong Kim ),이수정 ( Soo Jung Lee ),강민정 ( Min Jung Kang ),서종권 ( Jong Kwon Seo ),성낙주 ( Nak Ju Sung ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2011 한국식품저장유통학회지 Vol.18 No.2

Physico-chemical characteristics such as width, weight, color and aroma compounds of garlic from 9 different areas were analyzed. Also, antimicrobial activity was tested for their juices. Width of garlic bulb was larger in growing worm-season garlics (Jeju, Namhae, Hapcheon, Hampyeong and Muan) than those of cool-season garlics (Taean, Seosan, Uiseoung) and imported from China. But numbers of nuts were smaller in growing cool-season garlics than others. L color levels of garlics were 80.73~87.40 and a color level have not significantly difference in all samples. b color level was lower in growing Namhae (20.79±1.20) and Muan (20.91±1.62). 25~30 peaks obtained from aroma compounds analysis of various garlics. Among these compounds, 17 kinds of aroma compounds were identified by GC-MS. And, we showed that 15 kinds of compounds were sulfur containing aroma compounds. Diallyl disulfide was contained 34.90~60.54% in various garlic and the highest contents than other compounds in total compounds. It was detected the highest in China garlic but the lowest in growing Muan garlic. All of garlic samples showed antimicrobial activity against Strep. mutans, B. subtilis, E. coli, V. parahaemolyticus, Asp. flavus, and C. albicans. Especially antimicrobial activity was stronger against E. coli. and C. albicans. Antimicrobial activity was enhanced by sample addition volume and the highest in Namhae garlic sample.

연구논문 : 흑마늘 추출물 첨가 소시지의 품질특성

신정혜 ( Jung Hye Shin ),강민정 ( Min Jung Kang ),김라정 ( Ra Jeong Kim ),성낙주 ( Nak Ju Sung ) 한국식품조리과학회(구 한국조리과학회) 2011 한국식품조리과학회지 Vol.27 No.6

In this study, the effects of black garlic extract on the quality characteristics of sausages that were stored at 4℃ for 4 weeks were evaluated. Sausages were produced that contained 15 brix (S1), 22 brix (S2) and 30 brix (S3) of black garlic extract. The pH values of the black garlic extract groups were lower than the control group and there was a tendency for these to decrease during the storage period. The VBN and TBARS content of all sausages increased during the storage period, but less so in the black garlic extract group than the control group. As the percentage of black garlic extract increased, the L value (lightness) and a value (redness) decreased while the b value (yellowness) increased. The expressible moisture content of the S2 group after 4 weeks was the highest of all groups (17.63%), whereas the cooking loss was lower in S3 than other groups. Hardness in the S2 group after 4 weeks was higher than in other groups, at 911.76 cm/kg2. The juiciness, texture and acceptability scores for S2 were also higher than the control, S1 and S3 groups. Therefore, the ideal addition of black garlic extract is suggested to be 15~22% in the preparation of sausage.

단감의 박피가 영양성분 및 항산화 활성에 미치는 영향

이수정(Soo-Jung Lee),류지현(Ji-Hyun Ryu),김라정(Ra-Jeong Kim),이현주(Hyun-Ju Lee),성낙주(Nak-Ju Sung) 한국식품영양과학회 2010 한국식품영양과학회지 Vol.39 No.10

단감의 이용성을 증대하기 위하여 전과와 과육을 각각 동결건조한 후 이화학적 특성 및 생리활성을 비교하였다. 섬유소, 비타민 C 및 무기물 함량은 전과에서 높았으나, 아미노산의 함량은 과육에서 약 1.4배 정도 높았다. 동결건조 된 단감의 물 및 에탄올 추출물 중 총 페놀화합물은 전과에서 유의적으로 높았으나, 플라보노이드 함량은 유의차가 없었다. 추출물의 농도를 달리하여 생리활성을 비교한 결과, 물추출물보다는 에탄올 추출물, 과육에 비해 전과에서 활성이 높았다. 특히, ABTS, NO 라디칼 소거능, 환원력 및 tyrosinase 저해활성은 모든 농도에서 전과가 과육에 비해 유의적으로 높았다. 따라서 단감 가공 시 전과의 이용은 섬유소 및 비타민 C의 섭취량뿐만 아니라 생리활성의 증가에도 유효할 것으로 예상되었다. This study was for the industrial application of functional food ingredients from whole fruits of sweet persimmon. Whole fruit and pulp of sweet persimmons were divided, and then lyophilized and powdered. Contents of crude fiber, vitamin C, and mineral were significantly higher in whole fruit than pulp of sweet persimmon. The amino acid content of whole fruit was 1.4 times higher than those of sweet persimmon pulp. In the biological activities of water and ethanol extracts from whole fruit and pulp of sweet persimmon, ethanol extract was higher than water extract, and whole fruit was higher than its pulp. The result which compared the biological activities of the water and ethanol extract from lyophilized sweet persimmon showed that total phenolic content was significantly higher in whole fruit of sweet persimmon, but flavonoid contents were not significantly different. Especially ABTS, NO radical scavenging activity, reducing power and tyrosinase inhibition activity were significantly higher in whole fruit extract than pulp extract of sweet persimmon. The relatively high content of fiber and vitamin C, and biological activity of whole fruit than pulp of sweet persimmon may be make it preferable as functional food materials for secondary processed goods.