식물성 식품중 페놀성 물질의 몇가지 생리활성

이정희,이서래 이화여자대학교 생명과학연구소 1994 생명과학연구논문집 Vol.5 No.-

페놀성 물질의 함량이 높게 분석된 9개 시료(감잎, 들깨씨, 모과, 생강, 호두 쑥, 칡뿌리, 메밀, 수수)를 선택하여 소화효소에 대한 활성저해, 식품오염세균에 대한 항균성, 그리고 Ames 법에 의한 돌연변이원성 및 항돌연변이원성을 살펴보았다. 소화효소 활성저해를 실험한 7개시료중 모과만이 a-amylase에 대해 97%의 활성저해를 보였고, 무경쟁저해를 나타냈다. protease에 대하여 모과, 감잎, 쑥은 각각 86%, 51%, 20%의 저해효과를 보였고, 이때 쑥시료는 비경쟁저해를 나타냈다. Lipase는 모든 식품에 의해 50%이상 활성화되었다. a-amylase의 활성저해는 축합형 탄닌함량과 높은 상관관계 (r=0.89)를, protease는 총페놀 함량과 높은 상관관계(r=0.84)를 보였다. 표준물질인 tannic acid, gallic acid, caffeic acid, catechin과 7개 식품시료의 총페놀 분획을 얻어 항균성 효과를 실험한 결과 tannic acid는 3균주에 대해 비교적 높은 항균력을 보였고 둘깨, 수수, 칡뿌리는 E coli에 대해 높은 항균력을 보인 반면 salmoncella enteritidis와 streptococcus faecalis에 대해서는 시료들간에 큰 차이를 보이지 않았다. 표준물질 및 9개 식품의 총페놀 분획은 모두 Salmonella typhimurium TA98과 TA100에 대해 돌연변이원성을 보이지 않았다. 한편 benzo[a]pyrene을 이용한 항돌연변이원성 실험결과 tannic acid는 TA98의 경우 40~80%, TA100의 경우 70~95%의 강한 항돌연변이원성을 나타냈다. TA100에 대해 모과는 30%의, 호두는 44%의 항돌연변이원성을 보였으나 기타 식품에서는 항돌연변이원성을 관찰할 수 없었다. Nine plant foods(persimmon leaf, perilla seed, Chinese quince, ginger root, walnut, mugwork leaf, arrowroot, buckwheat and sorghum) rich in phenolic substances were examined for their effects on the digestive enzymes, food-poisoning bacteria and mutagenicity/antimutagenicity by Ames test. Among tested samples, Chinese quince significantly inhibited the a-amylase activity (97%), exhibiting an uncompetitive inhibition type. Protease activity was inhibited by Chinese quince (86%), persimmon leaf (51%) and mugwort leaf (20%), in which mugwort extract exhibited a noncompetive type. Lipase was activated >50% by all samples. The inhibition of a-amylase was highly correlated with the content of condensed tannin (r=0.89) and the inhibition of protease, with total phenolic content (r=0.84). Total phenolics fraction of tested samples showed the growth inhibition toward E. coli, Streptococcus faecalis and Salmonella enteritidis, in which the effect of perilla, sorghum and arrowroot was the highest for E. coli. Standard phenolics and food samples did not show any mutagenicity toward Salmonella typhimurium TA98 and TA100. Tannic acid inhibited the mutation of the two strains by benzo[a]pyrene whereas total phenolics fractions of Chinese quince and walnut exhibited antimutagenicity to a lesser extent.

한국인의 농축산식품 섭취량의 표준화(1986~90)

이미경,이서래 이화여자대학교 생명과학연구소 1994 생명과학연구논문집 Vol.5 No.-

한국인을 위한 식품중 유해성분의 기준설정 및 안정성 평가에 필요한 식품계수를 제안하기 위하여 1986~90년에 걸쳐 국민영양조사에 의한 식품섭취량과 식품수급표에 의한 공급량 자료로부터 농축산식품 원료에 대한 식품 종류별 섭취량을 최적화 하였다. 농축산물의 1인당 1일 평균 섭취량은 1.0 kg으로 조정하였으며 곡류 422g, 감자류 29g, 두류 17g, 견과종실류 5g, 과일류 97g, 채소류 300g, 육류 49g, 난류 20g, 우유류 72g 이었다. In order to provide food factors necessary for tolerance setting and risk assessment of hazardous substances in foods, dietary intake of farm produces by Korean population was optimized from national nutrition survey and food balance sheet during the period of 1986~90. Total daily intake of agricultural and livestock produces was normalized to 1.0 kg on the average, which consisted of 422 g cereals, 29 g potatoes, 17 g legumes, 5 g nuts & seeds, 97 g fruits, 300 g vegetables, 49 g meats, 20 g eggs and 72 g milks.

국내산 식물성 식품중 식이섬유 함량의 분석

이경숙,이서래 이화여자대학교 생명과학연구소 1993 생명과학연구논문집 Vol.4 No.-

국내산 식물성 식품중 식이섬유의 급원 54가지 시료에 대하여 섬유질 함량을 AOAC법에 의해 분석하였다. 신선물 기준시 식이섬유 및 조섬유 함량은 각각 곡류 1.19~10.35%, 0.19~1.28%, 감자류 1.12~1.81%, 0.29~0.64%, 두류 2.05~18.14%, 0.38~11.05%, 신선채소류 0.99~7.42%, 0.35~2.61%, 가공채소류 2.28~41.14%, 0.97%~20.96%, 과일류 0.19~2.91%, 0.10~0.79%, 견과종실류 4.27%~10.83%, 0.96%~4.62%, 버섯류 1.62~3.94%, 0.79%~0.89%, 해조류 28.70~38.19%, 2.17%~6.41%, 조미료류 4.65%~6.67%, 2.49%~3.44%였다. 식이섬유/조섬유 비율은 2~13으로서 식품 종류간의 차이가 크게 나타나, 대개 식품에 대한 식이섬유 함량의 분석을 필요로 한다. Total dietary fiber and crube fiber contents were analyzed for 54 different kinds of Korean vegetable foods by AOAC method. On the fresh matter basis, total dietary fiber and crube fiber contents of tested food samples ranged from 1.19~10.35%, 0.19~1.28% in cereals, 1.12~1.81%, 0.29~0.64% in potatoes, 2.05~18.14%, 0.38~4.42% in pulses, 0.99~7.42%, 0.35~2.61% in fresh vegetables, 2.28~41.14%, 0.97%~20.96% in processed begetables, 0.19~2.91%, 0.10~0.79% in fruits, 4.27%~10.83%, 0.96%~4.62% in nuts and seeds, 1.62%~3.94%, 0.79%~0.89% in mushrooms, 28.70%~38.19%, 2.17%~6.41% in seaweeds, and 4.65%~6.67%, 2.49%~3.44% in seasonings, respectively. The ratio of total dietary fiber/crude fiber contents ranged from 2 to 13, showing a wide variation among food commodities, necessitating the analysis of total dietary fiber content for individual food items.

국내산 식물성 식품중 페놀성 물질의 함량 분석

이정희,이서래 이화여자대학교 생명과학연구소 1994 생명과학연구논문집 Vol.5 No.-

한국인의 식생활에서 널리 이용되고 있는 식물성 식품 및 민간요법에서 이용되는 비상용식품 45가지를 선택하여 총페놀함량은 Folin-Denis 법으로, 축합형 탄닌의 함량은 vanillin 법과 modified vanillin 법으로, 단백질 침전성 페놀물질의 함량은 단백질 침전법으로 측정하였다. 총페놀 함량(건물기준)은 0.1~5.8%로 감잎, 밤속껍질, 모과, 호두, 해바라기씨, 칡뿌리에서는 2% 이상의 높은 함량을 보였다. 축합형 탄닌함량(건물기준)은 0~48%로 모과, 밤속껍질 에서 매우 높이 나타났다. 단백질 침전성 페놀성분의 함량(건물 기준)은 0.4~2.2%로 밤속껍질, 호두, 모과에서 매우 높았고 그들의 단백질 침전능은 트립신보다 펩신이나 알부민에서 더 잘 나타났다. 식품중 페놀성 물질 함량간의 상관관계를 보면 총페놀 함량과 단백질 침전성 페놀물질의 함량 (r=0.65)과 축합형 탄닌 함량 (r=0.56)간에 높은 상관관계를 보였으나, 축합형 탄닌함량과 단백질 침전성 페놀물질 함량간에는 비교적 낮은 상관관계 (r=0.39)를 보였다. 축합형 탄닌의 중합도를 예측하는 vanillin/Folin-Denis 비를 살펴본 결과 모과, 밤속껍질, 수수에서 높은 값을 보여 결국 낮은 중합도를 보였다. 메밀, 도토리, 쑥, 칡 등을 이용한 가공식품에서의 페놀물질 함량은 원료상태에서 보다 낮은 함량을 보여 식품단백질의 이용율에는 큰 장애를 주지 않을 것으로 판단되었다. The phenolic substances contents of 45 plant foods in Korean diet were determined by different methods. Total phenolics contents by Folin-Denis method were 0.1~5.8% (dry matter basis), in which persimmon leaf, chestnut's inner skin, Chinese quince, walnut, sunflower seed and arrowroot exhibited the higher levels above 2%. Condensed tannin contents by vanillin method were 0~48%, in which Chinese quince and chestnut's inner layer gave very high levels. Protein-precipitable phenolic substances ranged from 0.4% to 2.2%, in which chestnut's inner layer, walnut and Chinese quince had the highest content. The ability of phenolics to form precipitate was higher with pepsin and albumin than with trypsin. Among different phenolics content, total phenlolics correlated significantly with protein-precipitable phenolics (r=0.65) and condensed tannin (r=0.56). Chinsese quince, chestnut's inner skin and sorghum showed a relatively lower degree of polymerization, as expressed by vanillin/Folin-Denis ratio. Processed foods from buckwheat, acorn, mugwort and arrowroot showed a lower content of phenolic substances, suggesting a negligible adverse effect on the bioavailability of food proteins, if any.

톨루엔 디이소시아네이트 폭로 근로자들의 작업방법에 따른 대사물질의 비교 및 면역능에 관한 연구

이수일,조병만,황인경,이철호,박정래 大韓産業醫學會 1998 대한직업환경의학회지 Vol.10 No.3

Following recent advanced industrialization, the amount of polyurethane to use as thermal insulating materials, upholstery, mattresses and packing materials in automotive and furniture industry is increasing world-widely, and the number of polyurethane-producing worker will be increased. Because the numerous organic solvents are used in polyurethane-producing factory, the workers in this work site is exposed to many organic solvents. Of the organic solvents, Toluene Diisocyanate(TDI) has many hazardous effects to human. The effects of TDI on human are the irritation to respiratory mucosa and gastrointestinal symptoms. Conjunctival irritation, dermal inflammation (redness, pain, vesicular formation) and gastrointestinal symptom(nausea, vomiting. abdominal pain) are reported just after short-term exposure of TDI. TDI is known to give rise to bronchial asthma, as the immune disorder. And because of strongly volatile characteristics of TDI, it is suggested as a more injurious material to human health, especially human immune system, than other organic solvents. Bronchial asthma inducing mechanism of TDI is not clearly known, but on the analogy of TDI induced symptoms and recent studies, early-onset asthma is type I hypersensitivity reaction mediated by immunoglobulin E(IgE), and late-onset asthma is maybe type III hypersensitivity reaction by circulating IgG. And we know that the complicated human immune function is likely to move in such that mechanisms, there are not studies on immune indices evaluating the bronchial asthma-related immune function. The evaluation of change patterns of humoral immunity including IgE and IgG and cellular immunity including T-helper cell. T-suppressor cell and T-cytotoxic cell will be helpful to evaluate exposure degrees and prognosis in TDI exposed workers. Because TDA(toluene diamine) as a biological exposure index of TDI becomes the focus of interest, we know that a study on the correlation between urinary TDA and air TDI and immunological indices will make a contribution to biological effect monitoring indicies. We examined human immunity indicators such as WBC, %Lymph (percentile of Lymphocyte in WBC), %T-cell(percentile of T-lymphocyte in total lymphocyte). CD4, CD8, C3, C4, IgA, IgG, IgM, IgE in peripheral blood to evaluate the health hazard of the TDI-exposed workers. And we examined TDA to evaluate correlation between exposure and effect. Total 90 subjects was selected, 45 workers who worked in the polyurethane-producing factories as an exposed group, and 45 cases who were office workers(10 cases), other blue collors(27 cases), and medical college students(8 cases) as a control group. And the results were as follows; 1. The logarithm of IgE-Log10(IgE)±SD-in peripheral blood of a exposed group was significantly higher than a control group, 2.22 ±0.62 in case group compared with 1.98±0.53 in control group. (p<0.05) 2. IgA and IgM in the polyurethane-producing workers were 261.02±83.12㎎/㎗, 151.97 ±59.64 ㎎/㎗, respectively, and 292.77±100.45, 179.17±100.78 in control group. IgA and IgM was slightly lower in polyurethane-producing group than control.(p>0.05) 3. WBC, %Lymph. %T-cell, C3, C4, CD4, CD8, CD4/CD8 ratio and IgG in case group were 6.391.1 ea/㎖, 37.53 %, 59.54 %, 76.68 ㎎/㎗, 0.76×10(9) ea/L, 0.63×10(9) ea/L, 1.39, and 1606.29 ㎎/㎗, respectively, and 6,974.7 ea/㎖, 35.12 %, 59.64 %, 71.95 ㎎/㎗, 33.94 ㎎/㎗, 0.80×10(9) ea/L, 0.61×10(9) ea/L, 1.39, and 1581.51 ㎎/㎗ in control group. There was no statistical significance between two groups.(p>0.05) 4. In the comparison of each other companies, average of individual urinary TDA in polyurethane paint manufacturing companies is higher than that of polyurethane sponge foaming companies. And, the concentration of 2.6-TDA which is a metabolite of well-vaporized 2.6-TDI is higher than that of 2.4-TDA in the polyurethane sponge foaming companies. But, the concentration of 2.4-TDA which is a metabolite of illvaporized but well skin-absorbed 2.4-TDI is higher in polyurethane paint manufactures. 5. There were no statistical significance in the correlations between individual urinary TDA and immunologic indices.

韓國 在來된장중 Aflatoxin 含量의 變化

李瑞來,金容華 梨花女子大學校 韓國生活科學硏究院 1983 韓國生活科學硏究院 論叢 Vol.31 No.-

한국식 在來된장의 製造 및 調理과정 중 發癌性물질인 aflatoxin의 含量 변화를 알기 위하여 일련의 실험을 수행한 바 그 결과를 다음과 같이 요약한다. 1) 메주제조 중 Aspergillus flavus ATCC 155117균주로 汚染시킨 경우 aflatoxin함량은 20일만에최고에 달한 후 다시 감소하였으며 햇볕 건조에 의하여 다시 1/2로 감소하여 乾物기준 9ppm에 도달하였다. 2) Aflatoxin으로 汚染된 메주로 醬類를 담그는 경우 된장과 간장으로의 aflatoxin 移行비율은 9:1로 나타났고 3개월간의 된장 熟成중 그의 30%가 더 감소되었다. 3) 된장을 국과 찌개로 調理하는 경우 15∼45분간 加熱에 의하여 aflatoxin含量은 30∼50%가 분해되었다. In order to investigate the changes of aflatoxin content during the preparation and cooking processes of Korean-style soybean paste, some experiments were carried out to obtain the following results. 1) The aflatoxin content in Meju artificially inoculated with Aspergillus flavus ATCC 155117 strain reached the maximum level 20 days after shaping and decreased thereafter. Its content decreased further to half by sun-drying the Meju, reaching 9 ppm on a dry weight basis. 2) In soaking the dried Meju in saline for 3 months, the aflatoxin was partitioned into soybean paste and soy sauce in the ratio of 9:1. After ripening the paste for 3 months, 30% of the aflatoxin disappeared. 3) In cooking the soybean paste as a soup or a soup, 30-50% of the aflatoxin disappeared by boiling for 14-45 minutes.

캔 및 병 오렌지쥬스의 저장중 중금속과 비타민 C 함량의 변화

이남경,윤재영,이서래 이화여자대학교 생명과학연구소 1995 생명과학연구논문집 Vol.6 No.-

현재 국내에서 유통되고 있는 캔 및 병 오렌지쥬스를 20,30,40,50℃에서 24주 동안 저장하면서 4주 간격으로 개봉하여 중금속(Sn,Fe,Pb) 함량, 비타민 C 함량, 갈색도와 pH의 변화를 조사하였다. 병쥬스에서는 Sn,Fe,Pb모두 저장 중 그 함량 변화가 거의 일어나지 않았으나 캔쥬스는 중금속 용출에 대한 온도의 영향이 두드러지게 나타났다. 즉,Sn농도는 16주후 저장 전의 2.7~13.1배로 증가하였고, Fe농도는 24주후 4.3~5.2배로 증가하였으며 Pb농도는 24주 후 1.1~2.9배로 증가하였다. 캔쥬스의 총 비타민C 잔존율은 24주 후 20℃에서는 큰 변화가 없었으나 30~50℃에서는 13~76%로 감소하였고, 병쥬스의 경우는 4~80%로 감소하였다. 캔쥬스의 갈색도는 24주 후 40℃ 이하에서는 조금 증가하였으나 50℃에서는 완전히 변색되었으며 병쥬스의 경우는 모든 온도에서 캔쥬스보다 좀 더 변색되었다. 오렌지 쥬스의 pH는 40℃ 이하에서 포장용기에 상관없이 저장 중 거의 변화가 없었으나 50℃에서는 24주후 캔용기의 팽창과 함께 pH의 급격한 증가를 나타냈다. 국내에서 유통되고 있는 캔쥬스의 품질유지를 위한 유통기한을 재컴토해야 될 것이다. The effect of storage temperature and period on the contents of tin, iron, lead and vitamin C, browning index and pH was studied for canned and bottled orange juices currently sold in Koreanmarket, which were storeed for 24 weeks at 20, 30, 40 and 50℃ and analyzued at 4 week intervals. The change of metla content in cottled juices was negligible but metal release in canned juices was remarkably affected by storage temperature. Tin content after 16 weeks increased by 2.7~13.1 times, iron content after 24weeks increased by 4.3~5.2 times and lead content after 24 weeks increased by 1.1~2.9 times. Retention of total ascorbic acid in canned juices after 24 weeks at 30~50℃ decreased to 13~76%, while that in bottled juices decreased to 4~80%. Browning index in canned juices after 24 weeks below 40℃ increased slightly with serious discoloration at 50℃ while that in bolttled juices increased a little rapud. pH chane in canned and bottled juices during storage below 40℃ was not observed regardless of container type but a great change of pH was accompanied with swelling of container ends in the case of canned juices after 24 weeks at 50℃.

학교체육 활성화 방안에 대한 연구(Ⅰ) : 강원대학교 교양체육 운영방법의 개선을 중심으로

이광재,문병용,노성규,박기동,홍관이,한상준,유옥재,엄기진,정청자,오수일,김윤래,박장평,부기원 江原大學校附設 體育科學硏究所 1986 江原大學校附設體育科學硏究所論文集 Vol.- No.11

Try to find a scheme for activation to College Physical Education, this Report informs the various kinds of Survey and process those were projected for improvement of management methods on Cultural Physical Education in Kang Weon National University. From experimentally carried out "Sports events Choosing System" not as usual be inforced "Total practical Skill System", Following Positive effects and sujestions were Presented; 1. "Sports events choosing system" gave birth to more students' interesting and more voluntary participation to the sports events they chose, and sports skill and instruction level was elevated due to charge of expert according to each sports events. This system would be managed continuously hereafter for it related to life sports. 2. This System needs to closed cooperations between College and Community, for the facilities of community are utilized by college. 3. To complete the plan for activation of college Physical Education, additionally, the successional study ; namely "autonomous extracurricular sports activity" should be excuted hereafter.

식품의 오염과 안전성 평가

李瑞來 中央大學校 食糧資源硏究所 1990 食糧資源硏究所 論文集 Vol.2 No.1

캔 및 병 오렌지쥬스의 저장온도에 따른 Q_10값 및 품질수명의 산정

이남경,윤재영,이서래 이화여자대학교 생명과학연구소 1995 생명과학연구논문집 Vol.6 No.-

현재 국내에서 유통되고 있는 캔 및 병 오렌지쥬스를 20,30,40,50℃에서 24주 동안 저장하면서 4주 간격으로 개봉하여 중금속(Sn,Fe,Pb) 함량, 비타민 C 함량, 갈색도와 pH의 변화에 대한 측정치로부터 온도별 활성화 에너지와 Q_10값을 계산한 다음 shel-life를 예측하였다. 캔쥬스의 품질지표로 삼을 수 잇는 것은 Sn,Fe,Pb함량, 비타민 C 함량이었고, 병쥬스에서는 비타민 C 함량, 갈색도이었으며 이들 품질지표에 대한 Q_10값은 1.3~2.0이었다. 쥬스를 50℃에 저장시 품질 허용한계에 도달하는데 요하는 기간과 Q_10 대표값으로 부터 shel-life를 계산하면 캔쥬스의 경우 10,20,30℃에서 각각 10,6,3개월 이었고, 병쥬스의 경우 각각 24,12,6개월이었다. 국내에서의 쥬스 유통온도를 평균 15℃로 가정할 때 적정 품질수명은 캔쥬스 8개월, 병쥬스 18개월로 평가되엇다. 캔 오렌지쥬스의 안전성을 확보하기 위해서는 식품공전Pb 허용기준(0.3㎎/㎏)의 재검토와 아울러 캔 재질의 개선을 위한 연구노력이 요구된다. Canned and bottled orange juices currently sold in Korean market were stored for 24 wweeks at 20, 30, 50 and 50℃ and analyzed after opening at 4 week intervals. Activation energy, Q_10 values and shelf-life at respective temperatures were calculated from the data on various quality indexes. Proposed indexes were lead, tin, iron and vitamin C contents in canned juices and vitamin C content and browning index in bottled juices and Q_10 values for these parameters were in the range of 1.3~2.0. Shelf-life calculated for canned juices at 10, 20 and 30℃ were 10, 6 and 3 months and that in bottled juices, 24, 12 and 6 months, respectively. When the distriburion temperature of juices in Korea is assumed to be 15℃ average, the optimum shelf-life was estimated to be 8 months in canned juices and 18 months in bottled juices. In order to ascertain the safety of canned orange juices, efforts are needed to re-examine the recommended distribution period, legal limit for lead and improvement of container materials.