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한국산 인삼의 Polyphenol 분획물의 항산화, Phospholipase $A_2$ 및 암세포증식 억제효과
최희진,한호석,박정혜,손준호,배종호,성태수,최청,Choi, Hee-Jin,Han, Ho-Suk,Park, Jung-Hye,Son, Jun-Ho,Bae, Jong-Ho,Seung, Tae-Su,Choi, Cheong 한국응용생명화학회 2003 한국농화학회지 Vol.46 No.3
한국산 인삼을 60% acetone으로 추출하여 Sepadex LH-20 gel column chromatography, MCI-CHP 20 gel column chromatography, ${\mu}-Bondapack\;C_{18}$ gel column chromatography을 이용하여 polyphenol 분획물을 3종류를 분리하여 항산화 효과, phospholipase $A_2$ 저해효과 및 암세포 증식억제 효과를 검토하였다. 항산화 효과에서 분획물 I은 150 ppm에서 $Cu^{2+},\;KO_2$ 그리고 $H_2O_2$에 대하여 각각 48.16%, 79.71%, 43.55%를 나타내었고 DPPH 수소공여능은 분획물 II가 200 ppm에서 35.17%의 라디칼소거능을 보였다. 분획물 III는 $Fe^{2+}$, OH가 존재 시 150 ppm에서 48.49%, 25%의 항산화효과를 나타내었다. Phospholipase $A_2$ 저해활성은 분획물 III이 $60\;{\mu}/ml$에서 48.9%의 활성을 나타냈다. HT 29 cell에 대한 인삼의 세포 독성은 분획물 II에서 0.25 mg/ml에서 73.29%의 가장 높은 억제능을 나타내었다. The polyphenol fractions of Korean ginseng were purified using Sephadex LH-20, MCI gel, Bondapak $C_{18}$ TLC, and HPLC from the 60% acetone soluble fraction. Fraction I showed 48.16%, 79.71% and 43.55% inhibition at 150 ppm against lipid oxidation in the presence of copper ion, superoxide and hydrogen peroxidation. Electron donating abilities of fraction II showed 35.17% inhibition at 200 ppm. Fraction III showed 48.49% and 25% inhibition at 150 ppm against lipid oxidation in the presence of ferrous ion and hydroxy radical ion. The phospholipase $A_2$ inhibitory effect of fraction III was 48.9% at the concentration of $60\;{\mu}g/ml$. The cytotoxic effects of fraction II was the highest (73.29% at 0.25 mg/ml) among the tested polyphenol fractions.
경상도 전통 마른 오징어 식해로부터 젖산균의 분리 , 동정 및 숙성과정 중 유기산의 변화
최희진(Hee Jin Choi),김성(Sung Kim),최청(Cheong Choi),이희덕(Hee Duck Lee),성태수(Tae Su Seung) 한국응용생명화학회 2001 Applied Biological Chemistry (Appl Biol Chem) Vol.44 No.3
The objective of this study is to investigate identification of lactic acid bacteria and changes of organic acid during aging of traditional Kyungsando Squid sikhe. Lactobacillus brevis SH-1, Lactobacillus plantarum SH-2, and Leuconostoc mensenteroides SH-3, which were isolated from Kyungsando Squid sikhe were selected for fermentation. The viable cell and lactic acid bacteria counts of squid sikhe was increased on fermentation days, and slowly decreased after 10 days of fermentation. The viable cell and lactic acid bacteria counts of standard sikhe at 6 days fermentation was 3.7×10^9 and 8.2×10^8 CFU/g, respectively. The organic acid of squid sikhe consisted of 7 kinds including lactic acid during fermentation. The contents of citric acid, succinic acid, and lactic acid gradually increased during fermentation, and especially, increasing of lactic acid remarkably increased than the different organic acid. The contents of acetic acid and tartaric acid slowly increased after 7 days of fermentation.
최청,구태호,김성,최희진,성태수 한국식생활문화학회 2002 韓國食生活文化學會誌 Vol.17 No.3
The quality characteristics of traditional Kyungsangdo Myungtae (Alaska pollack) sikhae including optimal composition of the product were investigated. In the sensory evaluation, the Myungtae sikhae made from Gampo accepted to be best for traditional Kyungsangdo Myungtae sikhae and it is called standard sikhae. The standard sikhae was prepared as follows: dried-Myungtae 200g, cooked rice 230g, red pepper 92g, garlic 112g, ginger 100g, radish 1.6kg, salt 20g, and malt meal 65g. The Myungtae sikhae made from Gampo showed higher values in total sugar, free reducing sugar, and nitrogen compounds than the Myungtae sikhae made from another locations. The sugar of standard sikhae consisted of four kinds including glucose. And, the contents of free amino acid was increased in the order of glutamic acid, alanine, and methionine. The composition of free amino acid in Myungatae sikhae contained 17 kinds, and the contents was increased in order of glutamic acid, aspartic acid, and proline. The organic acid of standard Myungtae sikhae consisted of 7 kinds including lactic during fermentation. The contents of citric acid, succinic acid, and lactic acid gradually increased during fermentation, and especially, increasing of lactic acid remarkably increased than the different organic acid.
Bacillus coagulans CE-74 가 생산하는 Biopolymer 의 분리 및 정제
최청,이선호,성태수 한국농화학회 2000 Applied Biological Chemistry (Appl Biol Chem) Vol.43 No.2
Screening was performed to isolate biopolymer-producing microorganisms from natural sources. The bacteriological characteristics of this strain and physicochemical properties of the biopolymer produced were investigated. The bacterial strain was identified as a Bacillus coagulans. Crude biopolymer treated with ethanol and actone was purified to fraction Ⅰ and Ⅱ by ion exchange chromatography and gel chromatography (Shephadex G-100 and Shepharose CL-2B). Analysis of chemical composition and various color reaction revealed that the polymer is composed of amino acids. It was confirmed that fraction Ⅱ is a homopolymer of glutamic acid and fraction Ⅰ is a homopolymer of lysine by analysis data of amino acid analyzer, GC and IR.