미생물분석법을 이용하여 한국인이 즐겨 섭취하는 일부 해조류 및 어패류와 그 가공식품의 비타민 B₁₂ 함량 분석

곽충실(Kwak Chung Shil),박준희(Park June Hee),조지현(Cho Ji Hyun) 韓國營養學會 2012 Journal of Nutrition and Health Vol.45 No.1

There is a limitation to estimate vitamin B₁₂ intake due to a lack of data on vitamin B₁₂ content in many Korean foods. In this study, vitamin B₁₂ content was determined in some seaweeds, fish, and shellfish and their product that are consumed in Korea using a modified microbioassay with Lactobacillus delbruecki ATCC 7830. Dried laver and dried seasoned and toasted laver contained very high levels of vitamin B₁₂ (66.8 and 55.2-71.3 ㎍/100 g, respectively. Sea lettuce and seaweed fulvescene also contained high vitamin B₁₂ content of 5.47-9.41 and 6.46-7.20 ㎍/100 g, respectively, whereas sea mustard and sea tangle contained low levels of vitamin B₁₂; vitamin B₁₂ was not detected in seaweed fusifome. Pacific saury, trout, sea-bass, or squid contained 12.01, 2.00, 0.49 and 2.33 ㎍ vitamin B₁₂/100 g, respectively. Ochellatus octopus, and naked sand lance contained 0.72-1.43 and 3.68 ㎍ vitamin B₁₂/100 g, respectively. Dried Alaska pollack contained 0.19-2.64 ㎍ vitamin B₁₂/100 g. Shellfish such as little neck clam and small ark shellfish contained high levels of vitamin B₁₂ of 30.5-40.5 ㎍/100 g, and mussel and abalone contained 17.71 and 7.82 ㎍/100 g, respectively. Of unique Korean traditional fermented seafood products, salt-fermented products of squid (2.91 ㎍/100 g), clams (34.31 ㎍/100 g), Alaska pollack roe (9.98-12.02 ㎍/100 g), hairtail guts (4.58 ㎍/100 g) or small shrimp (0.58-1.55 ㎍/100 g), and fish sauce from anchovies (1.52-1.78 ㎍/100 ㎖), sand eel (0.22-0.24 ㎍/100 ㎖) or small shrimp (0.19-0.78 ㎍/100 ㎖) were analyzed. A few commercial brands of flying fish roe (0.73-1.73 ㎍/100 g), canned tuna (0.40 ㎍/100 g), and fried fish paste (0.25-0.69 ㎍ /100 g) were also analyzed. In conclusion, vitamin B₁₂ content in these foods, chosen considering the Korean food culture, should contribute to improve the present vitamin B₁₂ food database. It may be helpful to estimate vitamin B₁₂ intake more correctly than before, and provide additional information for dietary education related to vitamin B₁₂ and meal management.

한국여성의 단백질 섭취수준과 동 · 식물성 급원이 체내질소 대사에 미치는 영향

곽충실(Chungshil Kwak),최혜미(Haymie Choi) 韓國營養學會 1989 Journal of Nutrition and Health Vol.22 No.4

Rosa multiflora Thunb Flower Extract Attenuates Ultraviolet-Induced Photoaging in Skin Cells and Hairless Mice

곽충실,양지원,신창엽,정진호 한국식품영양과학회 2020 Journal of medicinal food Vol.23 No.9

Ethanol extract (RET) of Rosa multiflora Thunb flowers and its subfractions in ethylacetate (REA) or n-butanol subfractions (RBT) were reported to have potent antioxidative and anti-inflammatory activities. In this study, we investigated if those Rosa multiflora flower (RMF) extracts prevent ultraviolet (UV)-induced biochemical damages leading to photoaging. In keratinocyte or dermal fibroblasts, RET, REA, and RBT treatments with UV irradiation significantly decreased reactive oxygen species (ROS), interleukin (IL)-6, IL-8, and matrix metalloproteinase (MMP)-1 levels through suppression of nuclear factor kappa B and mitogen-activated protein kinases. In the animal experiment, mice were orally supplemented with RET (RET group) or REA and RBT mixture (RM group) for 10 weeks, concomitantly with UV exposure. Tumor necrosis factor alpha production and MMP-13 expression were reduced in the mouse skin of RET and RM groups compared with those in the UV control (UVC) group. UV-induced IL-6 production and epidermal thickening were reduced in RM group compared with those in UVC group. Eight phenolic compounds, including quercitrin (quercetin-3-O-rhamnoside), were identified in RMF extracts. Quercitrin treatment to dermal fibroblasts significantly attenuated an increase of MMP-1 expression and a decrease of type I procollagen expression caused by UV. Collectively, RMF extracts showed protective effects from UV-induced photoaging in the skin through suppression of ROS generation, proinflammatory cytokine production, and MMP expression. Quercitrin is suggested to be one of the effective compounds.

DHEA 투여로 인한 쥐 간 소포체분획에서의 PUFA/SFA 비율과 지질과산화의 감소 효과

곽충실(Kwak Chung Shil),김미연(Kim Mee Yeon) 韓國營養學會 2005 Journal of Nutrition and Health Vol.38 No.4

청국장의 암세포생장억제효과 및 흰쥐에서 DMBA 투여에 의한 유방종양발생 억제효과

곽충실(Kwak Chung-Shil),김미연(Kim Mee-Yeon),김성애(Kim Sung-Ae),이미숙(Lee Mee-Sook) 韓國營養學會 2006 Journal of Nutrition and Health Vol.39 No.4

한국인이 선호하는 음식점 한식 및 간편식품과 빵류의 비타민 B<SUB>12</SUB> 함량분석 연구

곽충실(Kwak, Chung Shil),박준희(Park, June Hee),조지현(Cho, Ji Hyun) 한국영양학회 2012 Journal of Nutrition and Health Vol.45 No.6

There is a limitation to estimate vitamin B12 intake due to the lack of data on vitamin B12 content of Korean commercial foods. In this study, vitamin B12 content was determined in favorite Korean restaurant foods, convenient or instant foods, fast foods and bakery products through a modified microbioassay using Lactobacillus delbrueckii ATCC 7830. Bulgogi and seafood & green pepper griddle had high vitamin B12 content, 3.50 and 2.96 ㎍/100 g, respectively. Pork suyook, pork griddle and pollack griddle had 0.48, 0.31 and 0.32 ㎍/100 g of vitamin B12, respectively. In stew, soft-tofu stew with seafood and doenjang stew with seafood had relatively high vitamin B12 content, 1.93 and 1.44 ㎍/100 g, respectively. Bibimbap and 4 different types of rice porridge, beef & mushroom, chicken & ginseng, seafood or abalone, had 0.36, 0.08, 0.09, 1.64 and 0.13 ㎍/100 g of vitamin B12, respectively. One serving of haejanggguk, yookejang, chuotang and galbitang had 5.97, 2.04, 2.63 and 1.91 ㎍ of vitamin B12, respectively. One serving of samgetang and sulongtang had 2.89 ㎍ and 6.64 ㎍ of vitamin B12. In noodles, one serving of cram noodle soup, bibim-nangmyeon, and mul-nangmyeon had 18.8, 1.21 and 0.38 ㎍ of vitamin B12, respectively. One regular gimbap and one triangle gimbap contained 1.09-2.53 and 0.54-1.11 ㎍ of vitamin B12, respectively. One cheese-burger, chicken-burger and bulgogi-burger had 0.76, 0.62 and 0.54 ㎍ of vitamin B12, respectively. A plain bagel and a waffle contained 0.13 and 0.17 ㎍/100 g of vitamin B12, respectively. Ready-made tomato sauce or cream sauce for spaghetti in a retort pouch contained only a trace of vitamin B12. In conclusion, these results should contribute to improving the present food vitamin B12 content database, most of which were cited from foreign data, thereby it could be helpful to estimate the vitamin B12 intake of Koreans more accurately than before. It will also provide new information for dietary education related to vitamin B12 and health.

Erratum: 달맞이순 (Oenothera laciniata) 에탄올 추출물 섭취가 고지방식이로 유도한 비만 마우스에서 항산화 및 비만억제효과

곽충실,김미주,김선기,박순영,김인규,강흔수,Kwak, Chung Shil,Kim, Mi-Ju,Kim, Sun Gi,Park, Sunyeong,Kim, In Gyu,Kang, Heun Soo 한국영양학회 2020 Journal of Nutrition and Health Vol.53 No.6

전라도 농촌장수지역 거주 70대 노인의 건강상태에 영향을 미치는 환경적 요인에 대한 탐색 연구

곽충실(Chung Shil Kwak),연미영(Mi Yong Yon),이미숙(Mee Sook Lee),오세인(Se In Oh),박상철(Sang Chul Park) 대한지역사회영양학회 2014 대한지역사회영양학회지 Vol.19 No.2

To evaluate the critical environmental factors on healthy-aging of Korean people, we investigated the significant factors influencing health status of septuagenarians living in rural area of Jeonla province, known to be one of the representative longevity regions in Korea. Methods: We divided subjects into healthy group (36M/25F) or poor-health group (26M/73F) based on self-reported health status, body mass index, a number of prescription, and blood test data. General characteristics, physical measurements, lifestyle, dietary behavior and nutrient intake, physical health and mental health data were statistically compared between the two groups. Results: Average age was not different between healthy group and poor-health group in men and women, respectively. In men, significantly favorable factors to health were observed to be higher education, regular exercise, higher grip strength and walking function, body mass index (≥ 18.5 kg/m2), moderate frequency of drinking and eating-out, non-smoking, normal red blood cell (RBC) count, higher serum dehydroepiandrosteronesulfate (DHEAS) level, good digestive function and appetite, normal hearing function, regular meals, adequate vegetable and fruit intake, diverse food intake, adequate energy and nutrients (protein, vitamin B1, B6, C and E, folate, niacin, P, Zn and K) intake, higher mininutrient status assessment (MNA) score and low level of depression. On the other hand, in women, those were literacy, living arrangement, moderate frequency of drinking, healthy teeth, higher grip strength and walking function, bone mineral density, normal RBC and white blood cell (WBC) count, higher DHEAS concentration, higher MNA score, normal cognition and memory function, having snack and adequate fruit intake. Conclusions: These results could be useful to plan effective strategies to increase health-life expectancy of Korean old people living in rural areas.

동물성과 식물성단백질이 한국인 젊은여성의 체내 철분이용도에 미치는 영향

곽충실(Kwak Chungshil),김정숙(Kim Jeong Sook),최혜미(Choi Haymie) 韓國營養學會 1994 Journal of Nutrition and Health Vol.27 No.5

한국의 장류, 김치 및 식용 해조류를 중심으로 하는 일부 상용 식품의 비타민 B₁₂ 함량 분석 연구

곽충실(Kwak Chung Shil),황진용(Hwang Jin Yong),와다나베 후미오(Watanabe Fumio),박상철(Park Sang Chul) 韓國營養學會 2008 Journal of Nutrition and Health Vol.41 No.5

노화에 따라 비타민 B₁₂의 흡수율이 떨어지고, 노년기의 비타민 B₁₂ 부족은 심혈관질환과 위암의 발생율 상승과 인지기능의 저하 등과 관련성이 있다는 보고가 있어 그 중요성이 새롭게 인식되고 있으나 국내의 식품 내 비타민 B₁₂ 분석 자료는 크게 부족하여 섭취량 계산에 많은 어려움이 있었다. 특히, 우리나라 고유 발효 식품인 장류와 김치류, 그리고 다른 나라에 비하여 많이 섭취하고 있는 해조류 등을 중심으로 일부 한국인 상용식품에서 Lactobacillus delbruecki subsp. lactis ATCC 7830를 이용한 미생물법으로 인체가 이용할 수 있는 비타민 B12 함량을 분석하였고 그 결과는 다음과 같다. 1) 국산 대두를 이용하여 전통식 방법으로 제조한 된장의 비타민 B₁₂ 함량은 1.85 μg/100 g이었으나, 시중 마트에서 구입한 4종의 공장식 된장들은 0.04~0.86 μg/100 g으로 전통식 된장이 공장식 된장보다 비타민 B₁₂ 함량이 훨씬 더 높았다. 청국장 역시 전통식 청국장의 비타민 B₁₂ 함량은 0.69 μg/100 g인 반면, 마트에서 구입한 2종의 공장식 청국장은 0.06~0.15 μg/100 g을 함유하고 있었다. 그러나, 찐대두와 두부에서는 비타민 B₁₂가 검출되지 않아 대두가 발효되는 과정에서 미생물에 의하여 비타민 B₁₂가 생성됨을 알 수 있었다. 2) 전통식 고추장의 비타민 B₁₂ 함량은 평균 0.11 μg/100 g으로 전통식 된장이나 청국장보다는 낮았지만 일부 공장식 된장이나 청국장의 함유량과 비슷하였다. 3) 국간장은 0.04 μg/100 mL의 비타민 B₁₂를 함유하고 있었으나, 진간장에서는 검출되지 않았다. 4) 배추김치는 제조회사가 서로 다른 3종의 상품에서 분석한 결과 비타민 B₁₂ 함량은 0.02~0.03 μg/100 g 정도의 비슷한 수준을 보였으며, 열무김치는 0.013 μg/100 g, 갓김치는 0.02 μg/100 g, 깍뚜기는 0.004 μg/100 g이었으나, 젓갈과 고추가루를 넣지 않은 백김치에서는 비타민 B₁₂가 검출되지 않았다. 따라서, 김치에 함유되어 있는 비타민 B₁₂는 김치를 담글 때 넣은 젓갈로부터 왔을 가능성이 높다. 김치용으로 상품화된 새우액젓과 멸치액젓은 각각 0.78 μg/100 mL와 1.52 μg/100 mL의 비타민 B₁₂를 함유하고 있었다. 5) 김의 비타민 B₁₂ 함량은 66.76 μg/100 g dry wt, 파래는 84.74 μg/100 g dry wt (9.41 μg/100 g wet wt)로 매우 높았으며, 다시마와 미역의 비타민 B₁₂ 함량은 각각 0.36 μg/100 g dry wt와 1.90 μg/100 g dry wt이었다. 6) 그 밖에, 달걀 전란의 비타민 B12 함량은 1.07 μg/100 g (0.54 μg/개)이었고, 볶음용 마른멸치는 17.12 μg/100 g이었으며, 커피믹스는 0.02 μg/100 g (0.0024 μg/봉)이었으나, 라면에서는 검출되지 않았다. 본 연구에 이용된 식품들의 샘플 수가 충분하지 못하고 선정방법이 다소 객관적이지 못한 부분이 있으나, 이를 바탕으로 국내식품에서 비타민 B₁₂ 분석을 지속적이고 체계적으로 진행하여 하루빨리 믿을만한 식품성분표를 확보함으로써 보다 정확한 비타민 B₁₂ 섭취량을 계산할 수 있기를 기대한다. 덧붙여, 노인들을 비롯하여 채식위주의 식사를 하는 사람들에 있어서 비타민 B₁₂ 부족을 예방하기 위하여 김, 파래, 멸치와 함께 된장이나 청국장을 자주 섭취할 것을 권장한다. There is a limitation to estimate vitamin B₁₂ intake due to lack of data on vitamin B₁₂ content in many Korean foods. In this study, vitamin B₁₂ content was determined in some soybean or vegetable-fermented foods, edible seaweeds and other frequently consumed foods in Korea by microbioassay using Lactobacillus delbruecki ATCC 7830. The traditional type of Doenjang and Chungkookjang contained 1.85 μg/100 g and 0.69 μg/100 g of vitamin B₁₂, respectively, while the factory-type of Doenjang and Chungkookjang contained 0.04-0.86 μg/100 g and 0.06-0.15 μg/100 g. Vitamin B₁₂ was not detected in steamed soybeans and Tofu which is a not-fermented soybean product, indicating that vitamin B₁₂ in Doenjang and Chungkookjang might be produced during the fermentation process. The Korean-style soy sauce contained 0.04 μg vitamin B₁₂/100 mL, but vitamin B₁₂ was not detected in Japanese-style soy sauce and white miso. Commercial Kimchi, a representative Korean vegetable- fermented food, made of Korean cabbage, Yeolmu, or Mustard leaves contained 0.013-0.03 μg vitamin B₁₂/100 g, while Kimchi without red pepper and fermented fish sauce (White Kimchi) did not. Vitamin B₁₂ content was very high in some edible seaweeds such as laver (66.76 μg/100 g dry weight) and sea lettuce (84.74 μg/100 g dry weight), and it was 17.12 μg/100 g of dried small anchovy, 1.07 μg/100 g of whole egg, and 0.02 μg/100 g of coffee mix. From these results, it is assumed that Koreans take substantial amount of vitamin B₁₂ from plant-origin foods. And, with these data, we will be able to calculate dietary vitamin B₁₂ content more correctly than before. In conclusion, soybean-fermented foods, Kimchi, laver and sea lettuce are recommendable as good sources of vitamin B₁₂ for vegetarians or Korean elderly on grain and vegetable based diet. (Korean J Nutr 2008; 41(5): 439 ~ 447)