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- 저자 : 신중철 ( Jung Cheul Shin ) (검색결과 5 건)
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유기농 유당으로부터 유기농 Galactooligosaccharide 생산
신중철(Jung Cheul Shin),서형주(Hyung Joo Suh),장주현(Joo Hyun Jang),서그림(Geu Rim Seo),나경수(Kyung Soo Ra),김훈(Hoon Kim) 한국식품영양과학회 2017 한국식품영양과학회지 Vol.46 No.12
본 연구에서는 유기농 유당(organic lactose)을 원료로 Bacillus로부터 분리한 새로운 β-galactosidase의 당전이 반응(transgalactosylation)을 이용해 유기농 갈락토올리고당(galactooligosaccharide, GOS)을 생산하고, 이를 시판되는 타 효소제품을 이용해 조제된 GOS와 비교함으로써 새로운 GOS 제품의 활용 가능성을 검토하였다. Bacillus로부터 분리한 새로운 β-galactosidase를 비롯하여 시판되는 GOS 전환효소 3종(Lactozym, Maxilact 및 Pectinex)을 이용하여 유기농 유당이 GOS로 전환되는 비율을 검토한 결과, β-galactosidase는 유당을 가수분해하여 19.83%의 galactose와 glucose로 가수분해하였으며, transgalactosylation을 유도하여 glucose와 galactose의 β-1,6 결합 형태인 allolactose를 약 20.0% 가량 생성시키는 것으로 확인되었다. 또한, β-galactosidase는 시판되는 타 효소들에 비하여 유기농 유당으로부터 GOS로의 전환(총 GOS 전환율 60.50%)을 가장 효율적으로 유도하는 것으로 나타났다. 선별된 β-galactosidase와 Lactozym을 이용하여 효소의 첨 가량 및 반응시간이 유기농 GOS 생산에 미치는 영향을 비교한 결과, 두 종류의 효소에서 모두 효소-기질의 반응시간 및 효소의 첨가량은 GOS 생산량과의 뚜렷한 관련성을 찾아볼 수 없었으나, 유기농 유당으로부터 GOS의 전환수율은 Lactozym을 첨가한 군(39.5~50.6%)에 비해서 β-galactosidase가 첨가된 군(59.2~63.3%)에서 매우 높게 나타났다. 시판 GOS 제품들의 총 GOS 함량(54.03~60.27%)과 비교해본 결과, 최적조건으로 제조된 유기농 GOS의 총 GOS함량(60.50%)은 높은 수준인 것으로 확인되었다. 유당 함량분석을 통해 확인한 유기농 유당의 품질은 GOS 생산 원료로 매우 적합할 것으로 생각된다. 본 연구를 통해 개발된 유기농 GOS는 최초 유기농 GOS로, 시판 중인 GOS 제품들과의 당 조성 및 품질 비교에서도 떨어지지 않는 양질의 GOS 제품이 개발되었음을 확인할 수 있었다. 또한, GOS 전환율(생산수율), 효소의 가격경쟁력 및 효소 국내 수급사정 등을 고려했을 때 유기농 유당과 β-galactosidase를 이용한 유기농 GOS의 생산은 산업적인 활용 가능성이 매우 클 것으로 생각된다. In this study, we developed a novel organic galactooligosaccharide (GOS) by using β-galactosidase from organic lactose to perform transgalactosylation, and the quality of the novel organic GOS was compared to that of commercial GOS. A new β-galactosidase isolated from Bacillus species converted 80% of lactose composed of galactose and glucose into a transgalactosylation product containing a β-1,6 bond form of glucose and galactose. In addition, β-galactosidase was found to induce conversion of organic lactose to GOS (total GOS conversion of 60.50%) more efficiently than other commercially available enzymes (Lactozym, Maxilact, and Pectinex). The conversion yield of GOS from organic lactose was significantly higher in the β-galactosidase usage group (53.3∼63.3%) than in the Lactozym usage group (39.5∼50.6%). Compared with other commercial GOS products (54.03∼60.27%), total GOS content of organic GOS (60.50%) manufactured under optimal conditions was high. The result, which was confirmed by analysis of lactose contents, suggests that organic GOS in this study was shown to be a novel organic GOS with high quality and the quality of organic GOS is very suitable as a raw material for GOS production. Consequently, organic GOS prepared from the current study is likely to have potential as an industrial product containing high GOS content.
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건강기능식품 원료로서 길초근 주정 추출물의 지표성분 분석법 검증
조경애,한성희,배송환,신중철,서형주,Jo, Kyungae,Han, Sung Hee,Bae, Song-Hwan,Shin, Jung Cheul,Suh, Hyung Joo 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.1
The purpose of this study was to establish valerenic acid as a marker compound for the standardization of ethanol extract of Valerinan officinalis (valerian) root as a functional health food. We established valerenic acid as a marker compound using HPLC. HPLC was used to quantify the marker compound in the valerian extract after validation of methods with linearity, accuracy, and precision. The specificity for retention time was met by comparative analysis of the valerian extract and standard compound using HPLC. The method showed high linearity of the calibration curve with a coefficient of correlation ($R^2$) of 0.9999. The limit of quantification (LOQ) was $10{\mu}g/mL$. The accuracy of measurement was 99.88~00.68% and the relative standard deviation (RSD) value was 0.59%. In addition, our analytical method yielded a 29% mean content of valerenic acid in the valerian ethanol extract. These results indicate that the established HPLC method facilitated the determination of marker compounds in the valerian extract for the standardization of health functional foods.
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서형주 ( Hyung Joo Suh ),신중철 ( Jung Cheul Shin ),김재환 ( Jae Hwan Kim ),장주현 ( Joo Hyun Jang ),한성희 ( Sung Hee Han ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.6
The purpose of this study was that the optimal hydrolysis conditions of endo- and exo-type enzymes were selected to utilize organic cheese byproducts. Optimal substrate concentration and optimum enzyme ratio were measured by using 4 kinds of endo-type enzymes (alcalase, neutrase, protamex, and foodpro alkaline protease) and two exo-type enzymes (flavourzyme and prozyme 2000P) for whey protein hydrolysis were analyzed using liquid chromatography. As a result, the optimal endo-type enzyme through the first enzyme reaction was selected as alcalse, and as a result of the secondary enzyme reaction, flavourzme was selected as the Exo type enzyme. The concentration of whey protein substrate for optimal primary and secondary enzyme reactions was 10%. In addition, the optimum ratio of enzyme was 0.5% of alcalase and 0.2% of flavourzyme, which showed low molecular weight chromatography pattern compared to 2% of alcalase and 1% of flavourzyme hydrolyzate. Therefore, hydrolyzing the endo-type enzyme alcalase at a concentration of 0.5% for 10 hours and then hydrolyzing the exo-type enzyme flavouryme at a concentration of 0.2% for 4 hours was considered to be the optimum condition.
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한성희(Sung Hee Han),김해든(Hae Dun Kim),조경애(Kyungae Jo),신중철(Jung Cheul Shin),서형주(Hyung Joo Suh) 한국식품영양과학회 2018 한국식품영양과학회지 Vol.47 No.2
본 연구에서는 추출조건에 따른 활성 성분의 변화와 분무건조 조건에 따른 건조수율을 측정하였으며, 최적 조건에서 생산된 길초근 추출 분말의 수면 활성을 평가하였다. 80% 주정 추출물에서 추출효율이 좀 더 높은 것으로 판단되지만, 추출물 간의 함량 차이가 많지 않으므로 생산원가를 고려하였을 때 8배수 추출배수를 이용한 60% 주정 추출 방법이 가장 적합하였다. Inlet 가열온도가 170°C일 때 추출수율이 가장 높은 결과를 보였다. Inlet 온도를 170°C로 설정한 후 분사회전속도 조건에 따른 수율의 변화를 측정한 결과, 분사회전속도 20,000 rpm이 가장 적합한 속도로 확인되었다. 길초근 추출물 80 mg/kg을 투여하였을 경우 대조군과 비교시 수면대기시간과 수면시간은 유의적인 차이를 보였다. 최적화된 추출조건과 분무건조 조건에서 생산된 길초근 추출분말도 수면 활성을 가지는 것으로 확인되었다. In this study, extraction conditions and spray drying conditions were established for the preparation of valerian extract powder with sleep activity. When 80% ethanol was used for extraction of valerian, valerenic acid content as an active ingredient was higher than the concentrations of other components in the ethanol extract. However, differences in contents of the extracts were not significant compared with the 60% ethanol extract. Therefore, 60% ethanol extract was most suitable when considering production costs. The maximum spray dried yield was obtained at an inlet heating temperature of 170°C and atomized speed of 20,000 rpm. High dose administration of valerian extract (80 mg/kg) resulted in significant differences in sleep latency time and total sleep time compared to the control (P<0.05). Valerian extract powder, which was produced under optimal extraction and spray drying conditions, showed sleep potentiating activity in a pentobarbital-induced model.
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