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Maillard 반응에서 유래되는 저분자 Carbonyl 화합물의 DNA 손상작용에 대한 활성산소종의 역할
김선봉(Seon-Bong Kim),박성준(Seong-Jun Park),강진훈(Jin-Hoon Kang),변한석(Han-Seok Byun),박영호(Yeung-Ho Park) 한국식품영양과학회 1990 한국식품영양과학회지 Vol.19 No.6
Plasmid pBR322 DNA와 Maillard 반응생성물중 카르보닐화합물인 glyoxal, methyl glyoxal, dihydroxyacetone, diacetyl, glyceraldehyde, glycolaldehyde 및 furrural 등과 각각 37℃에서 반응시켰을 때 나타나는 DNA 손상능과 활성산소소거제에 의한 DNA손상억제작용을 agarose gel 전기영동을 통하여 살펴보았다. 카르보닐화합물을 37℃에서 6시간 동안 반응시켰을 경우, furfural을 제외한 모든 카르보닐화합물에 DNA손상능이 나타났는데, 그 중에서도 glyoxal, methyl glyoxal 및 dihydroxyacetone 이 diacetyl, glyceraldehyde 및 glycolaldehyde보다 DNA의 손상능이 크게 나타났다. 또한 plasmid DNA와 카르보닐화합물의 반응계에 각종 활성산소소거제의 첨가를 통하여 이들 카르보닐화합물에 대한 DNA의 손상을 검토한 결과 일중항산소, 과산화수소, superoxide anion 등이 주요원인물질로 밝혀졌으며, hydroxyl radical은 그 작용이 미약하거나 거의 영향을 나타내지 않는 것으로 나타났다. The role of the active oxygens on plasmid DNA damage by carbonyl compounds derived from Maillard reaction was investigated. Plasmid DNA extracted from E. coli Hb101 was reacted with carbonyl compounds, such as glyoxal, methyl glyoxal, dihydroxyacetone, diacetyl, glyceraldehyde, glycolaldehyde and furfural with and without the active oxygen scavengers at 37℃ for 6 hours, and then the degree of damage was determined by using 1% agarose gel electrophoresis. All of the carbonyl compounds except furfural caused to damage of DNA. Among these, glyoxal, methyl glyoxal and dihydroxyacetone markedly induced the damage of DNA. On the other hand, the DNA damage by the carbonyl compounds was greatly inhibited by catalase, superoxide dismutase and α-tocopherol it is considered that the damage of DNA is due to active oxygens, such as singlet oxygen, hydrogen peroxide and superoxide anion generated during the autoxidation of carbonyl compounds.<br/> Key words: DNA, low molecular carbonyl compounds, active oxygen, active oxygen scavengers.
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김경묘(Kyoung Myo Kim),박현주(Hyun Joo Park),남민희(Min Hee Nam),김선봉(Seong Bong Kim),전병수(Byung Soo Chun),이양봉(Yang Bong Lee) 한국조리학회 2013 한국조리학회지 Vol.19 No.3
Maillard reaction flavors had been tried by using krill hydrolysate and precursors in order to develop Teriyaki sauce with the reaction flavors. Also, the study for applying krill to Teriyaki sauce had been tried by using krill instead of eel bones. To make boiled-type and grilled-type reaction flavors, krill hydrolysate was used with other precursors such as serine, glucose and glucosamine. In the dynamic analysis of headspace volatile compounds, 20 mL reaction flavor was analyzed by the combined system of purge & trap, automatic desorber, gas chromatography and mass selective detector. Three kinds of Teriyaki sauce were developed with reaction flavor, krill and eel bones, and their products were evaluated by 10 items of cooked vegetables, cooked potatoes, boiled shrimp, grilled shrimp, fishy smell, pungent aroma, burned smell, sweety aroma, chemical smell, mud smell and preference. In the results of headspace analysis, 35 and 33 volatile compounds were identified from grilled-type and boiled-type reaction flavors. Grilled-type had sulfur-containing, aliphatic compounds, alcohols, ketones, pyrazines, and other aromatic compounds, and grilled-type had aldehydes, furans, other nitrogen-containing compounds. In the sensory evaluation of Teriyaki sauce, the items of roasted shrimp and sweety aroma showed significant differences for grilled-type application to Teriyaki sauce. The above results show the possible application of grilled-type reaction flavor to Teriyaki sauce.
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히드록시프로필인산이전분의 제조조건에 따른 부산물 생성에 과한 연구
조태용,이명자,반경녀,오세동,홍기형,김선봉,최태진,홍무기 식품의약품안전청 2001 식품의약품안전청 연보 Vol.5 No.-
히드록시프로필인산이전분의 안전한 사용과 품질관리를 위하여 propylene chlorohydrin(PCH)의 분석법을 개선하고 생성 정도를 제조조건별로 조사하였다. PCH의 가속용매추출장치(린르도)에 의한 최적 분석조건을 확립하꾸 위하여 추출용매4초산에틸, 메탄올, 아세톤, 헥산 및 에테르), 추출압력(1000~린Oopsi) 및 추출온도(40'E~150'E)를 변화시켜 PCH의 회수율을 검토한 갈과 초산에틸을 추출똥매로 산웅하여 추출압력 2300psi 및 추출온도 120'c로 한였을 때 회수율은 뽄.1 %를 나타내어 PCH 최적 분석 조건으로 하였다. 히드록시프로필인산이전분의 제조조건에 따른 PCH 잔류량을 조사하기 위하여 찰옥수수전분과 옥수 순전분을 사용하여 Propylene oxidefppo) 첨가량(2, 5, 7 및 10%)에 따른 변성정도 및 PC닌함량의 변화들을 조사하였을 때 PPO 첨가량이 증가함에 따라 PC러의 잔류량과 nS(Degree of substituent)가 증가하였는데 찰옥수수전분을 사용한 경우가 옥수수전분에 비해 DS도 높았고 PC보 잔류량도 적었다.히드록시프로필화(fP) 및 가교화fXL)반응의 순저에 따른 DS 및 PCH 잔류량을 조사한 결과 DS는 큰 차이를 나타내지 않았으나 X교-HP의 경우가 PCH 잔류량이 다소 많은 경향을 보였다. 중쑤시약으로 염산, 황산 및 인산을 각각 사용하였글 때 PC또 잔류량은 염산을 사용하였을 경우 가장 높았으나 황산과 인산을 자용한 경우에돈 세척하지 않은 것에서 3.60ppm 및 4.07ppm이 각각 검출되었다. 제조과정 중 잔류하는 PPO을 제거하기 위하여 HP(PPO 10% 첨가)화한 후 은도 45'c를 유지하면서 반응조 뚜껑을 열어 PPO를 휘발시킴과 동시에 완전한 제거를 위하여 질소가스를 200myftn으로 30분간 흘린 후 제조하였을 때 제척하지 않은 경우에도 PCH 잔류량이 Ippm 이하였고 세척한 경우에는 완전히 제거되었다. This study was carried out to improve the analytical method of propylene chlorohydrin(PCH) and to examine the PCH residue by various reaction conditions in the preparation of hydroxypropyl distarch phosphate. By use of ASE(Accelerated Solvent Extractor), the effect of temperature(40∼150℃), pressure(1000∼2500psi) and solvent(ethyl acetate, methanol, aceton, hexane, ether) were investigated to find the optimum conditions which was at 120℃, 2500psi with ethyl acetate. The recovery was above 95% We also examined the PCH residues during the preparation of hydroxypropyl derivatives of waxy corn and corn strch. Degree of substituent(DS) and PCH content were increased with propylene oxide(PPO) level. Modified waxy corn starch had higher DS, lower PCH content than modified corn starch. Effect of DS was no difference between hydroxypropylation(HP) and crosslinking(XL) modification sequence, but the formation of PCH was more affective by XL-HP. When hydrochloric acid as neutralizing reagent was added, PCH residue was the highest. Even though using sulfuric acid and phoshoric acid which have no chloride ion, PCH content each reached to 3.60ppm and 4.07ppm in no washed corn starch. To remove PPO residue after hydroxypropylation, at the same time the reaction temperature(45℃) was maintained, the reaction vessel cover was opened and incorproated nitrogen into starch slurry at the rate of 200ml/min for 30min. In that results, PCH residue was reduced to less than 1ppm which was acceptable, based on Code of Food Additives codex, in no washed modified starches, and after being washed, it was completely removed.
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