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진주담치 껍질을 이용한 아세트산 칼슘의 제조와 영양학적 가치
류병호(Byung-Ho Ryu),이성호(Sung-Ho Lee),하미숙(Mi-Suck Ha),신동분(Dong-Bun Sin),이상훈(Sang-Hoon Lee) 한국식품영양과학회 1987 한국식품영양과학회지 Vol.16 No.1
The present studies were undertaken to prepare calcium acetate from sea-mussel shell and then. to investigate the calcium absorption ratio for calcium acetate by using young albino rate male. Purities such as chloride. nitrate, nitrate, sulfate, phosphate and heavy metal passed to test as reagent grade and calcium acetate assay was 99.0%. No significant differences in the body weight gain between calcium acetate group, calcium gluconate group and calcium carbonate group were not recognized.<br/> Diet consumptions of calcium acetate group was almost similar with calcium gluconate group and calcium carbonate group. It was found that absorption rate of calcium acetate was 57.68±0.83%, 58.08±0.94% and was 2.0~3.0% high than calcium gluconate and calcium carbonate group.
마황으로부터 췌장 Cholesterol Esterase 저해물질 분리 및 규명
조은정(Eun-Jung Cho),류병호(Byung-Ho Ryu),송병권(Byung-Kwon Song),이태훈(Taehoon G. Lee),서판길(Pann-Ghill Suh),류성호(Sung-Ho Ryu),김희숙(Hee-Sook Kim) 한국식품영양과학회 1999 한국식품영양과학회지 Vol.28 No.4
췌장으로부터 분비되는 cholesterol esterase(pCEH, pancreas cholesterol ester hydrolase, E.C.3.1.1.13)는 콜레스테롤 흡수에 관련되는 중요한 지질가수분해효소로 알려져 있다. 식이로부터 섭취되는 cholesteryl acyl ester(이하 콜레스테롤 에스테르)는 소장에서 흡수되기 전에 cholesterol esterase에 의하여 유리콜레스테롤과 지방산으로 가수분해되어야 한다. 천연물질들로부터 동맥경화 또는 고지혈증의 예방제 및 치료제를 개발할 목적으로 본 실험실에서는 여러 가지 한약재료의 추출물들을 이용하여 cholesterol esterase에 대한 저해제활성을 시험관법으로 검색하였는데 마황의 에탄올추출물이 강한 저해활성을 보였다. 마황의 에탄올추출물로부터 용매분획법과 silica gel column chromatography 등을 이용하여 cholesterol esterase활성을 저해하는 물질을 분리 정제하였으며 저해활성을 가진 흰색 결정은 UV, ¹H NMR, ^(13)C-NMR 및 GC/Mass로 분석한 결과(-)-ephedrine으로 동정되었다. 이러한 결과들은 (-)-ephedrine이 콜레스테롤 에스터레이즈를 저해하므로서 식이중 콜레스테롤의 흡수를 저해하는 흡수저해제를 개발하기 위한 기본 물질로 이용될 수 있을 것으로 생각된다. Cholesterol esterase(pCEH, pancreas cholesterol ester hydrolase, E.C.3.1.1.13) which is secreted from pancreas has been known as an important lipase for cholesterol uptake. cholesteryl acyl esters from a diet must be hydrolyzed to free cholesterol and fatty acid by cholesterol esterase before the absorption in small intestine. For the development of inhibitory substances from natural source, we screened many extracts of oriental herbs for the inhibition of cholesterol esterase in vitro. The ethanol extract of Ephedra herba showed strong inhibitory activity. Solvent fractionation and silica gel column chromatography with the extract lead to the purification of the inhibitory principle in Ephedra herba. Crystallized inhibitor was identified as (-)-ephedrine by using UV, FT-IR, ¹H-NMR, ^(13)C-NMR and GC/Mass. These results suggest that (-)-ephedrine can be used as a potential lead compound for the development of inhibitor for cholesterol uptake by cholesterol esterase inhibition.
김동수,양승택,문윤희,류병호,김희숙,염동민,김진목 慶星大學校 1998 論文集 Vol.19 No.1
The present study was conducted to elucidate some characteristics of soy protein hydrolysates. The soy protein was obtained from defatted soy power by the treatment of n-hexan. The hydrolysates of soy protein were prepared from hydrolysis by bromelian and pepsin with the two kinds of samples of precooking for 30 min in steam oven and noncooking, and fractionated through Bio-gel P-4 column chromatography. Fractions of hydrolysates separated on the Bio-gel column chromatography were carried out to SDS-PAG electrophoresis, resulting to show some different bends from 66kD to 14.2kD of molecular weight. In addition, the fractions showed different activities of superoxide dismutase. From these results, it was found that the hydrolysates could be available to use in a lot of food industrial fields as new functional food materials because the hydrolysates had different characteristics in electrophoresis and could increase the activity of superoxide dismutase.
Rooibos Tea(Aspalathus linearis) 에탄올 추출물의 항산화 효과 및 식품에 대한 응용
하해춘,김희숙,류병호 한국식품영양학회 2000 韓國食品營養學會誌 Vol.13 No.1
본 실험은 Rooibos tea 에탄올 추출물의 각종 유지에 대한 항산화 효과를 검토하였고, 보다 강항 항산화 활성을 찾기 위하여 상승제로서 구연산을 첨가하여 식품 가공 및 보관기간에 대한 항산화 활성에 대하여 실험하였다. Rooibos tea 에탄올 추출물은 linoleic acid - ethanol계에 있어서는 0.2mg 첨가로 동량의 α-tocopherol. BHA 및 BHT와 비슷한 항산화력을 보였고, 동물성 유지인 lard에 대해서 Rooibos tea 에탄올 추출물 0.1% 첨가로 동량의 α-tocopherol, BHA 및 BHT 첨가보다 강한 항산화 효과를 나타내었으며 식물성 유지에 대해서는 약간의 항산화 활성을 나타내었다. 그리고 상승제로 사용된 구연산의 첨가효과는 linoleic acid - ethanol계에서 상승효과가 있었고, 다른유지에 대한 상승효과는 거의 없었다. 식품의 제조 과정 및 보관 단계에 있어서 돈지를 이용한 비스킷 제조시 Rooibos tea 에탄올 추출물을 첨가하여 검토해 본 결과 높은 항산화 효과를 나타내었다. This study was designed the antioxidative effect of the ethanol extract obtained Rooibos tea(Aspalathus linearis) on various kinds of oil, and examined the synergistic effect of Rooibos tea extract by addition of citric acid to the antioxidative activity and also investigate to antioxidation effect of the extract in food production and storage peroids. The antioxidative activity of 0.2mg of Rooibos tea extract was showed similar to same doses of α-tocopherol, BHA and BHT in linoleic acid-ethanol system. The antioxidative effect of the mixture with 0.1% Rooibos tea extract on lard was more effective than that of the mixture with same doses of α-tocopherol, BHA and BHT. The antioxidative effect of Rooibos tea extract was showed slightly effects on lard or soybean oil. Antioxidative effects of Rooibos tea extract in addition of citric acid as synergist showed more effective in linoleic acid - ethanol system, but did not showed in the other oils. In the application of Rooibos tea extract to food production and storage period, the antioxidative effect was more effective in biscuit, preparation added lard mixed with 0.1% Rooibos tea extract.