Isolation of a Natural β-d-Glucosidase Inhibitor in Jujube Leaf Extract

Youngje Jo,Seokwon Lim,Young Jin Choi 한국산업식품공학회 2016 학술대회 및 심포지엄 Vol.2016 No.10

The glucosidase inhibitors are currently interested owing to their promising therapeutic potential in the treatment of disorders such as diabetes, human immunodeficiency virus (HIV) infection, metastatic cancer, and lysosomal storage diseases. Among them, β-d-glucosidase inhibitors can be used to elucidate the mechanisms of various biochemical reactions and to treat the Gaucher disease as potential therapeutics. In this study, the natural β-glucosidase inhibitor was isolated from jujube leaf extract. The isolation and purification are vital for the structure analysis. The jujube leaf was extracted with hot water (95°C, 15 min). Then the natural β-glucosidase inhibitor was isolated using size exclusion chromatography and semi-preparative HPLC. In the first purification process, the 35 fractions were collected according to molecular size using PD-10 column packed with Sephadex G-25 medium. The strongest inhibition on the activity of β -glucosidase was observed at 6 and 7 fractions. The chromatogram of these samples showed that 3 peaks were observed comparing with baseline. For further purification, the strongest inhibitory activity peak was isolated using semi-preparative HPLC with VDS C18 column. Highly purified inhibitor, which can be used for structure analysis and characterization, was obtained. Further study is necessary to identify the natural β-glucosidase inhibitor in the jujube leaf extract.

Selective a-glucosidase inhibition by the extract of Ziziphus jujuba Mill. leaf

Youngje Jo,Sujin Hwang,Seokwon Lim,Young Jin Choi 한국산업식품공학회 2017 학술대회 및 심포지엄 Vol.2017 No.11

The prevalence of chronic diseases has increased steadily over the last 20 years. The side effects of drugs used to treat chronic disease have always been a problem, owing to the need for long-term medication. Many studies have attempted to discover drugs from natural sources with fewer side effects. In this study, we investigated the possibility of using jujube leaf as a potential anti-diabetic drug source or food supplement. The IC50 values of acarbose and jujube leaf extract on a-glucosidase were 2.59 and 0.37 mg/mL, respectively. In vitro tests showed that the inhibition of a-glucosidase was maintained after the jujube extract was passed through a simulated digestive system, but no inhibition of a-amylase was observed either before or after the in vitro digestion. The jujube leaf extract showed mixed non-competitive inhibition. Jujube leaf extract is expected to be safer and cheaper than synthetic inhibitors.

반죽 및 발효 조건이 글루텐 프리 쌀 빵의 품질에 미치는 영향

조영제(Youngje Jo),천아름(Areum Chun),심은영(Eun-Yeong Sim),박혜영(Hye-Young Park),곽지은(Ji-Eun Kwak),김미정(Mi-Jung Kim),이춘기(Choon-Ki Lee) 한국식품과학회 2020 한국식품과학회지 Vol.52 No.5

본 연구에서는 글루텐 프리 쌀 빵의 품질을 개선하기 위해서 반죽 시 첨가되는 물의 양과 물의 온도 그리고 발효 시간을 다양하게 하여 글루텐 프리 쌀 빵의 품질을 비교해 보았다. 품질 비교를 위해서 빵의 단면적과 기공 개수, 기공의 면적, 부피, 빵의 경도 등을 측정해 보았으며, 그 결과 반죽 시 첨가되는 물의 온도 95℃가 0, 25℃에 비하여 단면적이 넓고, 기공의 개수가 많게 나타났으며, 발효시간이 2시간일 때 단면적이 가장 넓게 나타났다. 그리고 반죽 시 첨가되는 물의 양은 쌀가루 100 g에 130 g 이상의 물을 사용하였을 때 단면적의 넓이가 감소하는 것을 확인할 수 있었다. 결론적으로 95℃의 물을 50 g (쌀가루 50 g)을 사용하여 2시 간 발효를 하였을 때 단면적이 가장 넓어지고, 기공의 개수가 많아 졌으며 경도도 낮아져서 부드러운 빵을 만들 수 있었다. 비록 밀가루를 사용한 빵보다 단면적의 크기가 작았지만, 기존의 방법을 이용하여 만든 글루텐 프리 쌀 빵과 비교하였을 때 부피와 단면적이 증가하였으며, 추후 부피 팽창에 도움을 줄 수 있는 증점제와 같은 첨가물 사용을 동시에 진행하게 된다면 더욱 품질이 좋을 글루텐 프리 쌀 빵을 만들 수 있을 것으로 기대된다. In recent years, there has been an increasing interest in research on gluten-free bread. Most studies have focused on substituting or imitating the gluten network. However, less attention has been paid to technological approaches to improve the quality of gluten-free rice bread (GFRB). This study analyzed the influence of the temperature of water used for kneading and fermentation time on the quality of GFRB. Water at various amounts and different temperatures was added for kneading, and fermentation was performed for 0, 2, and 4 h. GFRB produced by kneading using water at 95℃ showed the highest specific volume and the lowest hardness among test groups, regardless of other factors. In conclusion, mixing equal volumes of water at 95℃ and rice flour, followed by a 2 h fermentation process, produced the best-quality GFRB in terms of cross-sectional area, hardness, and appearance.

도정방법이 건식제분 쌀가루의 호화특성 및 저장 안정성에 미치는 영향

조영제 ( Youngje Jo ),천아름 ( Areum Chun ),심은영 ( Eun-yeong Sim ),박혜영 ( Hye-young Park ),곽지은 ( Ji-eun Kwak ),김미정 ( Mi-jung Kim ),이춘기 ( Choon-ki Lee ),전용희 ( Yong Hee Jeon ) 한국산업식품공학회 2021 산업 식품공학 Vol.25 No.1

본 연구에서는 연미공정의 유무가 쌀가루의 호화특성과 저장 안정성에 미치는 영향에 대해서 조사하였다. 연미공정을 거친 쌀가루는 수분함량이 약 9.80%로 연미공정을 거치지 않은 쌀가루에 비해 약 0.32% 높게 나타났으며, 조지방 함량은 0.62%로 연미공정을 거치지 않은 쌀가루에 비해 약 0.29% 낮게 나타났다. 연미공정은 쌀가루의 색도에 있어서 황색도에만 통계적으로 유의미한 영향을 미치는 것으로 확인되었다. RVA를 통한 호화특성을 비교해 보았을 때, 연미공정의 유무는 쌀가루의 호화특성에는 큰 영향은 없었지만, 노화촉진성, 열, 전단에 대한 저항성 등의 측면에서 향상되는 것으로 확인되었다. 그리고 지방산가의 변화를 통한 저장성을 확인해 본 결과 가공용 쌀가루인 한가루의 경우, 연미공정을 거치지 않은 쌀가루는 저온저장을 하여도 9개월이 되었을 때 식미권장기준을 초과하는 것으로 확인되었지만 연미공정을 거친 쌀가루는 저온저장 시 12개월이 지나도 식미권장기준 이하를 유지하는 것으로 확인되었다. 이 결과들을 바탕으로 연미공정을 거치고 제조된 쌀가루의 호화특성은 연미공정을 거치지 않은 쌀가루와 유사하지만 저장 안정성이 좋아지는 것을 확인할 수 있었다. 쌀가루 저장 시 연미공정의 유무보다 저장 온도가 더욱 중요한 요인임을 확인할 수 있었다. This study was carried out to investigate milling's effect on the pasting properties and storage stability of dry-milled rice flour. Rice flour's moisture content was increased from 9.48% to 9.80% after going through a rice polisher, and the crude fat content of rice flour was decreased from 0.91% to 0.62% after going through a rice polisher. In the color index of rice flour, the rice polisher was only affected by yellowness. The pasting properties were verified through RVA, and it was confirmed that the use of a rice polisher had no significant effect on the pasting properties. As a result of observing the changes in fatty acid value, it was ascertained that the storage period could be increased using the rice polisher. These results suggest that the rice polisher can increase the storage period without changing the pasting properties.

저장 온도에 따른 건식제분용 쌀가루의 호화특성 및 지방산가 변화

조영제(Youngje Jo),천아름(Areum Chun ),심은영(Eun-Yeong Sim),박혜영(Hye-Young Park),곽지은(Ji-Eun Kwak),김미정(Mi-Jung Kim),이춘기(Choon-Ki Lee) 한국식품과학회 2020 한국식품과학회지 Vol.52 No.4

건식 제분용 쌀가루 전용 품종인 한가루와 밥쌀용 품종인 삼광의 호화특성을 비교해 가공특성을 확인해 본 결과 한가루가 삼광에 비해 노화 안정성이 높고, 호화 중 열, 전단에 대한 저항성이 낮아 가공특성이 좋을 것으로 확인되었으나, 조지방, 조단백 함량이 삼광에 비해 높아 저장 시 주의를 해야 하는 것으로 나타났다. 호화특성은 상온 저장 시 12개월 저장 시 두 품종 모두 변화하였고, 그로 인해 가공특성이 변할 것으로 예상되었다. 한가루는 상온 저장 시 지방산가의 변화도 크게 나타나서 식미권 장기준 보다 높은 지방산가를 나타냈다. 하지만 저온 저장을 하게 되면 두 품종 모두 호화특성을 초기와 유사하게 유지가 가능했으며, 한가루는 지방산가의 변화도 감소하여 식미권장기준에 적합하게 유지되었다. 가공특성은 우수하지만 저장성이 좋지 않은 건식 제분용 쌀가루인 한가루는 저온 저장하여 저장성도 높일 수 있고, 가공특성도 저장 전과 유사하게 유지될 수 있는 것을 확인할 수 있었다. In order to investigate the changes in the quality attributes during the storage of dry-milled rice flour, two flour samples were obtained from two rice varieties (Hangaru (HG), Samkwang (SK)). These samples were stored at 4℃ and room temperature, respectively, and we analyzed the initial rice flour moisture content and chemical properties. The changes in the rice flour pasting and quality properties during storage were measured for 12 months. Our results showed that HG exhibited better pasting properties than SK, while the fat acidity of HG rapidly increased at room temperature, resulting in short shelf-life. However, the low-temperature (4℃) storage of dry-milled rice flour could reduce the change in the free fatty acid values of both samples. Therefore, low-temperature storage seems to contribute not only to an increased rice flour shelf-life by reducing the fatty acid value changes but also to a reduction in the changes in pasting properties.

대추 식초 음료 생산을 위한 대추 추출액 발효 조건 최적화

조영제(Youngje Jo),민들레(Dul-Lae Min),한정우(Jung Woo Han),이영은(Young Eun Lee),최영진(Young-Jin Choi),임석원(Seokwon Lim) 한국식품과학회 2015 한국식품과학회지 Vol.47 No.6

대추 추출물로부터 식초를 생산하기 위한 발효공정의 최적 조건을 연구하였다. 아세트산 세균을 이용한 발효 공정의 조절 변수로 초기 세균수, 에탄올의 농도, 대추 추출물의 농도, 온도, pH를 고려하여 반응 표면 분석법을 통해 분석하였다. FCD 기반의 통계 분석을 통해, 영향이 낮은 것으로 나타난 초기 세균수와 대추 추출물의 농도는 고려요소에서 제거한 다음, 아세트산 생성과 최대 산도를 얻을 수 있는 발효 공정 최적 조건을 탐색하였다. 최대 산도와 최대 아세트산 생성 조건에 대해 각각 R2값이 0.71, 0.78로 나타난 반응 표면 회기식 분석을 통해 7.69% 에탄올을 함유한 25%의 대추 추출물로부터 21.75℃에서의 아세트산 발효를 통해 52.76 mg/mL의 아세트산을 생산하는 것이 최대 효율 공정으로 예측되었으며 이를 실험을 통해 검증하였다. The optimum conditions for producing vinegar from Jujube (ziziphus jujuba) juice using Acetobacter aceti were exploited by employing the response surface methodology (RSM). In addition to the initial concentration of ethanol, which is known to be a significant factor affecting acetic acid fermentation, the effects of initial concentration of Jujube juice, A. aceti concentration, pH, and temperature on acetic acid fermentation were also investigated. Out of these factors, the effects of the initial concentration of jujube juice and inoculation amount of A. aceti were determined to be negligible based on statistical analysis. By employing the face-centered experimental design in RSM, the optimum conditions for acetic acid fermentation were exploited for achieving maximum acidity and acetic acid production. The coefficients (R2) of the derived equations from the response surface regression were 0.71 and 0.78 for acidity and acetic acid production, respectively. The maximum production of acetic acid was expected to be 52.76 mg/mL from 25% jujube extract at 21.75 oC with 7.69% alcohol content.

PVA/CMC(Carboxymethyl Cellulose) thin composite membrane for pervaporation dehydration of ECH/IPA/Water ternary mixture

SeWook Jo,Shivshankar Chaudhari,HyeonTae Shin,YoungJe Kwon,SangJun Yeo,UiSeo Kim,Yewon Jeong,KieYong Cho,MinYoung Shon 한국막학회 2022 한국막학회 총회 및 학술발표회 Vol.2022 No.11

Combined inhibitory effect of milk fat and lactose for inactivation of foodborne pathogens by ohmic heating

Kim, Sang-Soon,Jo, Youngje,Kang, Dong-Hyun Elsevier 2017 LWT- Food science and technology Vol.86 No.-

<P><B>Abstract</B></P> <P>Numerous dairy products are produced with reduced fat and/or lactose content as consumer demand for foods of modified nutritional content has increased recently. The combined inhibitory effect of milk fat and lactose on the inactivation of <I>E. coli</I> O157:H7, <I>S</I>. Typhimurium, and <I>L. monocytogenes</I> by ohmic heating was investigated in the present study. Response surface methodology with central composite design was used to analyze the inactivation of pathogens and develop a predictive model. Both lactose and fat had an inhibitory effect on the inactivation of all three pathogens by ohmic heating. Inactivation of <I>E. coli</I> O157:H7 has a quadratic relationship with lactose and fat, whereas the cross product of treatment time with fat or lactose has a significant effect on the inactivation of <I>S</I>. Typhimurium and L. <I>monocytogenes</I>. The developed model predicted the inactivation of all three pathogens well within the range of experimental conditions. Color change and lipid oxidation were not observed following ohmic heating, while pH values slightly decreased. Therefore, treatment conditions of ohmic heating should be decided carefully considering the lactose and fat content when using this method to pasteurize milk products.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Effect of lactose and fat on the inactivation of pathogens was investigated. </LI> <LI> Increasing lactose or fat showed inhibitory effect on the inactivation of pathogens. </LI> <LI> Predictive model was developed by response surface methodology. </LI> <LI> Developed predictive model was verified at four independent treatment conditions. </LI> <LI> Color change and lipid oxidation were not observed, while pH values decreased. </LI> </UL> </P>

마이크로웨이브 레인지 재가열 후 최적 특성을 갖는 쌀죽 제조조건

박혜영,김현주,심은영,곽지은,천아름,조영제,우관식,김미정,Park, Hye-Young,Kim, Hyun-Joo,Sim, Eun-Yeong,Kwak, Jieun,Chun, Areum,Jo, Youngje,Woo, Koan Sik,Kim, Mi Jung 한국식품영양학회 2020 韓國食品營養學會誌 Vol.33 No.4

The purpose of this study was to derive the conditions for manufacturing rice porridge with optimum properties after reheating. The characteristics of rice porridge according to the soaking time, water addition rate, heating temperature, heating time, and cooling conditions were compared using the 'Samkwang' cultivar. In Step I, as the heating temperature increased, the weight change decreased and the viscosity increased, and the temperature known as the main factor of the gelatinization also appeared to affect the viscosity increase. In Step II, the viscosity and the texture properties was not significantly different as the soaking time was reduced, and 10 minutes was suitable because of due to the shortening effect of the total process time. In Step III, the residual heat was lowered by cooling after the rice porridge production, so the viscosity could be greatly reduced. Also, it was confirmed that the water addition rate of 900% and the heating temperature of 15 minutes were optimal manufacturing conditions. The next study will investigate the porridge processability of rice cultivars using these results.