Reduction of Mouse Body Fats by Water Extract of Pleurotus ostreatus

Seck Jong Kim,Cherl Woo Park,Jeong Ok Kim,Jong Man Kim,Yeong Lae Ha 한국식품영양과학회 1999 Preventive Nutrition and Food Science Vol.4 No.2

Body fat-reducing ability of oyster mushroom (Pleurotus ostreatus) water extract (OMWE) was investigated for mice by supplying it drinking water. OMWE (2.95% solid content) was prepared by extracting a low grade of the mushroom at 120℃ for 10 min. The solid material of OMWE was composed of 65.2% reducing sugar, 0.23% crude fat, 0.5% total protein, 1.2% ash and 32.9% others. OMWE was appropriately diluted with drinking water. Seventy two male ICR mice (25±1 g, 7~8 weeks of age, 6 mice/cage, 18 mice/treatment) housed in polycarbonate cages containing β-chips were adopted in a temperature- and humidity-controlled facility with free access to water and diet. One week later, the mice were subjected to one of the treatments for 36 days: 0 (control), 10, 50 and 100% OMWE. Drinking water with or without OMWE was supplied twice (40 ml each, 80 ml in total) daily per cage. Body weight and feed intake were recorded every three days. At the end of the experiment, mice were sacrificed to determine the chemical composition (fat, protein, ash and water). Body weight of mice treated with OMWE (10, 50 and 100%) at day 36 was 35.9, 35.9 and 35.5 g per mouse, respectively, and not significantly reduced as compared to that (36.5 g/mouse) of control mice. Average body fat of 0, 10, 50 and 100% OMWE-treated mice was 14.3, 13.1, 10.7 and 12.0%, respectively. Body fat reduction by 50% OMWE treatment was 25.2% (p<0.05), relative to control. OMWE did not affect feed intake. The contents of body protein and ash were increased with respect to body fat decrease, while water content was not changed much. These results suggest that OMWE could reduce body fat of the mice without body weight change, giving the best effect by 50% OMWE.

Reduction of Mouse Body Fats by Water Extract of Pleurous Ostreatus

Kim, Seck -Jong,Park, Cherl -Woo,Kim, Jeong-Ok,Kim, Jong -Man,Ha, Yeong-Lae The Korean Society of Food Science and Nutrition 1999 Preventive Nutrition and Food Science Vol.4 No.2

Body fat-reducing ability of oyster mushroom (Pleurotus ostreatus) water extract (OMWE) was investigated of mice by supplying it drinking water. OMWE(2.95% solid content ) was prepared by extracting a low grade of the mushroom at 12$0^{\circ}C$ for 10min. The solid material of OMWE was composed of 65.2% reducing sugar, 0.23% crude fat, 0.5%total protein, 1.2% ash and 32.9% others. OMWE was appropriately diluted with drinking water. Seventy two male ICR mice(25$\pm$1 g, 7~8 weeks of age, 6 mice/cage, 18 mice/treatment) housed in polycarbonate cages containing $\beta$-chips were adopted in a temperature-and humidity-controlled facility with free access to water and diet. One week later, the mice were subjected to one of the treatments for 36days : 0 (control), 10, 50 and 100% OMWE. Drinking wter with or without OMWE was supplied twice (40ml each, 80ml in total ) daily per cage. Body weight and fed intake were recorded every three days. At the end of the experiment, mice were sacrificed to determine the chemical composition (fat, protein, ash and water). Body weight of mice treated with OMWE (10, 50 and 100%) at day 36 was 35.9, 35.9and 35.5g per mouse , respectively, and not significantly reduced as compared to that (36.5g/mouse) of control mice. Average body fat of 0,10,50 and 10% OMWE -treated mice was 14.3, 13.1, 10.7 and 12.0% , respectively. Body fat reduction by 50% OMWE treatment was 25.2% (p<0.05) relative to control. OMWE did not affect feed intake. The contents of body protein and ash were increased with respect to body fat decrease, while water content was not changed much. These results suggest that OMWE could reduce body fat of the mice without body weight change, giving the best effect by 50% OMWE.

Preparation of a Large Quantity of cis - 9, trans - 11 and trans - 10, cis - 12 Conjugated Linoleic Acid (CLA) Isomers from Synthetic CLA

Seck-Jong Kim,Kyung-Ah Park,Jung H. Y. Park,Jeong-Ok Kim,Yeong-Lae Ha 한국식품영양과학회 2000 Preventive Nutrition and Food Science Vol.5 No.2

Conjugated linoleic acid (CLA) refers to a collective term of positional and geometric isomers of linoleic acid, which are different in their biological activities. The predominant isomer of CLA in animal tissues is cis-9,trans-11; smaller amounts of trans-10,cis-12 also occurs. To develop a method for preparation of a large quantity of the relatively pure cis-9,trans-11 CLA and trans-10,cis-12 CLA isomers, CLA methyl ester (CLA-Me) was chemically synthesized from linoleic acid by the alkaline isomerization method. The synthetic CLA-Me, mainly composed of cis-9,trans-11 CLA and trans-10,cis-12 CLA, was dissolved in acetone, stored at -68oC for 1 day, and the supernatant (cis-9,trans-11 CLA-Me) was separated from the precipitate (trans-10,cis-12 CLA-Me). After the processes were repeated three times at -68oC, the whole processes were repeated three times at -71oC in order to increase the purity of these two isomers. The cis-9,trans-11 CLA and trans-10,cis-12 CLA isomers were further purified by the urea adduct. Purities of the cis-9,trans-11 CLA-Me and trans-10,cis-12 CLA-Me were 90.3 and 99.9%, respectively. This method could be employed for the preparation of a large quantity of highly purified cis-9,trans-11 CLA-Me or trans-10,cis-12 CLA-Me from synthetic CLA-Me.

Preparation of a Large Quantity of CIS-9, trans-11 and trans-10, cis-12 Conjugated Linoleic Acid(CLA) Isomers from SYnthetic CLA

Kim, Seck-Jong,Park, Kyung-Ah,Park, Jung-H.Y.,Kim, Jeong-Ok,Ha, Yeong-Lae The Korean Society of Food Science and Nutrition 2000 Preventive Nutrition and Food Science Vol.5 No.2

Conjugated linoleic acid(CLA) refers to a collective term of positional and geometric isomers of linoleic acid, which are different in their biological activities. The predominant isomer of CLA in animal tissues is cis-9, trans-11; smaller amounts of trans-10, cis-12 CLA isomers, CLA methyl ester (CLA-ME) was chemically syn-thesized from linoleic acid by the alkaline isomerization method. The synthetic CLA-ME, mainly composed of cis-9, trans-11 CLA and trans-10, cis-12 CLA, was dissolved in acetone, stored at 68$^{\circ}C$ for 1 day, and the supernatant(cis-9, trans-11 CLA-Me) was separated from the precipitate (trans-10, cis-12 CLA-Me). After the processes were repeated three times at -68$^{\circ}C$, the whole processes were repeated three times at -71$^{\circ}C$ in order to increase the purity of these two isomers. The cis-9, trans-11 CLA-Me and trans-10, cis-12 CLA isomers were further purified by the urea adduct. Purities of the cis-9, trans-11 CLA-Me and trans-10, cis-12 CLA-Me were 90.3 and 99.9%, respec-tively. This method could be employed for the preparation of a large quantity of highly purified cis-9, trans-11 CLA-Me or trans-10, cis-12 CLA-Me from synthetic CLA-Me.

Synthesis of Triglyceride of Conjugated Linoleic Acid (CLA) by Lipozyme

Won-Seck Park,Seck-Jong Kim,Kyung-Ah Park,Jeong-Ok Kim,Eun-Joo Lee,Dong-Gil Lim,Yeong-Lae Ha 한국식품영양과학회 2000 Preventive Nutrition and Food Science Vol.5 No.2

Most fatty acids in food matrices are triglyceride (TG) forms. Conjugated linoleic acid (CLA) produced from linoleic acid by microorganisms or chemicals is a free form. To apply the CLA to food systems, the TG containing CLA (designate CLA-TG) was synthesized by Lipozyme-catalyzed esterification method. An optimum reaction condition for the esterification of free CLA (FCLA) to glycerol by Lipozyme was determined as follows; Lipozyme (50 mg) effectively catalyzed the esterification of CLA (500 mg) to glycerol (1150 mg) dissolved in isooctane (3 ml) in a shaking incubator (200 rpm, 50℃) for 48 hr. Under the reaction condition, the resultant contained 52.4% CLATG as well as 31.1% Di-CLA-glycerol (CLA-DG), 7.6% mono-CLA-glycerol (CLA-MG), and 9.0% other CLA (unreacted FCLA plus CLA dimer). These results suggest that the Lipozyme could be a useful enzyme for the production of CLA-TG to be employed in foods.

재래식 버섯균사체 된장의 항종양성과 항돌연변이성

김석종(Seck-Jong Kim),박철우(Cherl-Woo Park),박숙자(Sook-Jahr Park),김영숙(Young-Suk Kim),조현종(Hyun-Jong Cho),임동길(Dong-Kil Lim),김정옥(Jeong-Ok Kim),이주희(Joo-Hee Lee),하영래(Yeong-Lae Ha) 한국식품영양과학회 2003 한국식품영양과학회지 Vol.32 No.1

재래식 버섯균사체메주로부터 제조된 재래식 버섯균사체 된장의 항종양성, 항산화성 및 항돌연변이성을 연구하였다. 항종양성(S-180 세포로 유발한 mouse ascites cancer)에서는 느타리, 영지, 상황, 신령버섯균사체된장이 각각 33, 30, 26, 25% 억제하여 재래식 된장(11%)에 비해 매우 우수한 항종 양성을 나타내었다. 버섯균사체된장은 S. typhimurium TA 98에 대한 IQ와 AFB1에 의한 돌연변이성을 각각 39.7~46.1%, 38.0~39.7% 억제하여 대조된장(32.0, 33.2%)에 비해 항돌연변이성이 우수하였다. S. typhimurium TA 100에 대해서는 IQ와 AFB1의 돌연변이성을 각각 31.9~35.6%, 24.9~30.4% 억제하여 대조된장(27.5, 22.5%)에 비해 항돌연변이성이 좋았다. 항산화성 역시 버섯균사체된장이 대조된장에 비해 효과가 우수하였다. 관련 물질로서 β-D-glucan 함량은 버섯균사체된장의 경우 재래식 된장에 비하여 3~8배, 총 phenol성 화합물과 isoflavone 함량은 느타리버섯균사체된장과 신령버섯균사체가 가장 높았다. Antitumorigenic and antimutagenic activities of the doenjangs prepared from mushroom mycelia-cultured traditional mejus (designated to MTDJ) were investigated using the model of Sarcoma-180-induced mouse ascites cancer, and 2-amino-3-methylimidazo[4,5-f]quinoline (IQ) and aflatoxin B1 (AFB1)-mediated S. typhimurium mutagenicity, respectively. Antioxidative activity of MTDJ was also investigated using the mouse liver microsome system. Mushroom stains used for the preparation of the mushroom mycelia-cultured traditional mejus were Synryeong (Agaricus blazei), Yeonggi (Ganoderma lucidum), Sanghwang (Phellinus linteus), and Neutari (Pleurotus ostreatus). All MTDJs showed the enhanced antitumorigenicities (12% by Synryeong, 13% by Sanghwang, 16% by Yeonggi, and 19% by Neutari), antimutagenicity (6.1~20.8% for IQ and 3.1~10.2% for AFB1), and antioxidative activity (6.6~46.5%), relative to the control doenjang. The β-D-glucan content (0.75~1.71 mg/g) of MTDJs was 3~8 times higher than that (0.22 mg/g) of the control doenjang. Genistein content (769~932 μg/g) of MTDJs was also higher than that (728 μg/g) of control doenjang. The content of β-D-glucan and genistein was not exactly correlated to the antitumorigenicity and antimutagenicity of MTDJs. These results indicate that antitumorigenicity and antimutagenicity of MTDJs were elevated in comparison with the control doenjang, and the observed functions were, in part, derived from β-glucan and/or genistein in the MTDJs.

뽕나무가루 첨가 배지에서 배양한 버섯균사체 배양물의 자유라디칼 유도 산화 억제

김석종(Seck-Jong Kim),임동길(Dong-Kil Lim),박철우(Cherl-Woo Park),세르보로다메(Rhoda Mae Cerbo),형석원(Seok-Won Hyung),이강권(Kang-Kweon Lee),김정옥(Jeong-Ok Kim),하영래(Yeong-Lae Ha) 한국식품영양과학회 2004 한국식품영양과학회지 Vol.33 No.2

뽕나무가루 첨가 배지에서 배양한 느타리버섯균사체 배양물의 조추출물이 자유라다칼로 유도한 linloeic acid의 산화를 대조구에 비해 75.9% 감소시켰고, mouse liver microsome 산화에서도 NADPH/Fe^(++) system에서 64.3% 감소시켰다. 이와 같은 효과는 조추출물로부터 용매분획한 분획물의 단독 효과보다 우수하였다. 상황 및 동충하초버섯균사체 배양물의 조추출물도 느타리버섯균사체 배양물의 조추출물과 효과가 유사하였지만 다소 낮았다. Antioxidant activity of extracts from the submerged-liquid culture of mushrooms was measured using two systems: linoleic acid and mouse liver microsomes induced by various free radical sources. Mushrooms of Pleurotus ostreatus (Neutari), Phellinus linteus (Sanghwang), Paecilomyces japonicus (Dongchunghacho), Hericicum erinacium (Norugungdengyee) and Agaricus blazei (Shinryeong) in 1% mulberry tree powder-supplemented medium were incubated in a shaking incubator (200 rpm, 25℃) for 3 days. Hot water extracts of mycelial cultures were freeze-dried, followed by fractioning with hexane, chloroform, ethylacetate, and butanol in the order. Antioxidant activity of each sample was examined in free radical-induced linoleic acid oxidation in phosphate-buffered saline (PBS) solution by measuring the amount of malonaldehyde (MA), and mouse liver microsomal systems by measuring the amount of thiobarbituric acid reactive substances (TBARS). In linoleic acid oxidation system, hot water extracts from the cultures of Pleurotus ostreatus, Phellinus linteus, and Paecilomyces japonicus exhibited stronger antioxidant activity than aqueous or butanol fraction and the combined fraction of hexane, chloroform and ethylacetate, but the hot water extract from Pleurotus ostreatus culture was the strongest activity. The antioxidant activity of the hot water extract from Pleurotus ostreatus culture was stronger than any other fractions in mouse microsomal system. These results suggest that hot water extract of Pleurotus ostreatus culture, and the cultures of Phellinus linteus and Paecilomyces japonicus could be useful for functional materials to reduce the oxidation of lipids in food systems induced by free radicals.

뽕나무 첨가 배지에서 배양한 버섯균사체 배양물의 자동산화 억제 효과

김석종(Seck-Jong Kim),임동길(Dong-Kil Lim),형석원(Seok-Won Hyung),김미숙(Mee-Sook Kim),김정옥(Jeong-Ok Kim),김무남(Mu-Nam Kim),이강권(Kang-Kweon Lee),하영래(Yeong-Lae Ha) 한국식품영양과학회 2004 한국식품영양과학회지 Vol.33 No.2

BMM에 여러 가지 버섯균을 7일 동안 액체배양하고 균사를 제거한 배양물에 대한 항산화성에 관한 연구를 수행하였다. 시료(1 ㎎)를 275 μmol linoleic acid가 함유된 배양액에 첨가하고 shaking incubator(200 rpm, 40℃)에 16일 동안 배양하면서 생성된 POV와 MA의 함량의 조사하였다. 이 결과를 BM에서 배양한 버섯균사체배양물과 BMM 자체의 POV 및 MA 생성 결과와 비교하였다. AB-BMM과 HE-BMM의 항산화능이 다른 버섯균사체배양물이나 BMM보다 우수하였다. 따라서 이 연구결과는 뽕나무는 버섯균사체액체배양물의 항산화성을 증가시켰고, AB-BMM 및 HE-BMM은 항산화물로 활용할 수 있음을 의미한다. Effect of mulberry tree powders on the antioxidant activity of submerged-liquid culture of mushrooms was investigated. Agaricus blazei (AB), Hericicum erinacium (HE), Pleurotus ostreatus (PO), Phellinus linteus (PL) and Paecilomyces japonicus (PJ) were cultured in a shaking incubator (200 rpm, 25℃) for 7 days in culture media: 1) basal medium (BM) and 2) BM+1% mulberry tree powders (BMM). Hot water extracts from the submerged-liquid cultures of mushrooms and BMM were freeze-dried for the measurement of antioxidant activity, of which reaction mixture (25 mL: 10 mL of 0.2 M sodium phosphate buffer, pH 8.0; 4.5 mL distilled water; and 10.5 mL ethanol) contained 275 μmol linoleic acid and one mg test sample. The reaction mixture was incubated in a shaking incubator (200 rpm, 40℃) for 16 days. Peroxide value (POV) was measured for a period of over 16 days, and malonaldehyde (MA) was determined only for samples from the day 16 of incubation. Mycelial weight of mushroom strains cultured in BMM was greater than BM. The antioxidant activities of AB-cultured in BMM (AB-BMM) and HE-cultured in BMM (HE-BMM) were superior to those of other mushroom strains-cultured in BMM or BM and of BMM. These results suggest that mulberry tree powders enhance the antioxidant activity of submerged-liquid culture of mushroom strains. The AB-BMM and HE-BMM were the most active cultures.

구두용 혁의 표면 처리

이종석 ( Jong Seok Lee ),이종철 ( Jong Chul Lee ),김명웅 ( Myong Woong Kim ),최순복 ( Soon Bok Choi ),김영길 ( Young Kil Kim ),송영석 ( Young Seck Song ) 한국공업화학회 2001 응용화학 Vol.5 No.1

Conjugated Linoleic Acid (CLA) Glycerol 유도체의 화학적 합성

박원석(Won-Seck Park),김석종(Seck-Jong Kim),박숙자(Sook-Jahr Park),김정옥(Jeong-Ok Kim),임동길(Dong-Gil Lim),하영래(Yeong-Lae Ha) 한국식품영양과학회 2000 한국식품영양과학회지 Vol.29 No.3

CLA의 glycerol 유도체를 화학적으로 합성하였다. CLA-Cl(1.79 mmole), glycerol(0.6 mmole)과 pyridine(1.3 mL)를 25C에서 8시간 반응시켰다. 이 반응물을 SGCC와 TLC를 이용하여 CLA의 glycerol 유도체를 분리하고, ¹H-NMR, ¹³C-NMR, IR, MS를 이용하여 분리된 유도체를 동정하였다. 이 실험조건하에서 사용된 CLA의 59.4%가 CLA의 glycerol 유도체(CLA-TG, CLA-DG, CLAMG)로 전환되었다. CLA의 glycerol 유도체 중 CLA-TG는 52.1%, CLA-DG는 17.0%, CLA-MG는 30.9%였다. Conjugated linoleic a cid (CLA) is a potent anticarcinogen for several animal models. CLA was synthesized by alkaline isomerization of linoleic acid. Derivatives of CLA with glycerol were synthesized by chemical methods to use as food additives. Chemically-synthesized CLA-chloride (CLA-Cl, 1.79 mmole), glycerol (0.6 mmole) and pyridine (1.3 ml) were reacted at 25℃ for 8 hrs. The resultant was fractionated by silica gel column chromatography (SGCC) and thin layer chromatography (TLC). The fractions were identified using infrared spectroscopy (IR), nuclear magnetic resonance spectroscopy (NMR), and mass spectrometry (MS). Amount of CLA converted to CLA-glycerol derivatives was 59.4% and the rest of CLA was remained as unreacted CLA or CLA dimer. The composition of the CLA-glycerol derivatives was 52.1% tri-CLA- glycerol (CLA-TG), 17.0% di-CLA-glycerol (CLA-DG) and 30.9% mono-CLA-glycerol (CLA-MG). These results suggest that the chemical synthesis of CLA-glycerol derivatives produces CLA-TG, CLA- DG and CLA-MG as well as CLA dimer.