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양파로부터 분리한 생리활성분획이 생리활성 및 지질대사에 미치는 영향
우희섭(Hi-Seob Woo),안봉전(Bong-Jeun Aan),배종호(Jong-Ho Bae),김성(Sung Kim),최희진(Hee-Jin Choi),한호석(Ho-Suk Han),최청(Cheong Choi) 한국식품영양과학회 2003 한국식품영양과학회지 Vol.32 No.1
양파를 80% ethanol로 추출하여 Sephadex LH-20 column chromatography로 fraction I, II 및 III의 생리활성물질을 분리하여 angiotensin converting enzyme(ACE), xanthine oxidase, tyrosinase의 저해작용 효과와 지질대사를 검토 하였다. Fraction I과 II의 ACE 저해작용은 50 ppm 농도에서 80%이상의 효소 저해효과를 나타내었고 fraction III에서는 500ppm 농도에서 90% 효소저해작용을 보였다. 100 ppm 농도에서 fraction III의 xantine oxidase 효소저해 효과는 82.5%로 나타났으며 tyrosinase의 저해효과는 42.6%이었다. 효소저해작용이 가장 강한 fraction III를 2개월 동안 고지방식이에 첨가하여 혈장 및 간장에서 지질대사에 미치는 영향을 분석한 결과 혈장에서는 총지질, 중성지질이 대조군에 비하여 유의성 있게 감소하였다. 간의 콜레스테롤량도 약 50% 정도 감소하는 결과를 얻었다. From the 80% ethanol extraction of onion flesh, fraction I, Ⅱ and Ⅲ were separated by Sephadex LH-20 column chromatography. Fraction Ⅱ and Ⅲ had a high inhibitory effect on ACE and xanthine oxidase. The ACE was about 80% at 50 ppm of fraction Ⅱ and Ⅲ. The xanthine oxidase was about 82.5% at 100 ppm of fraction Ⅲ. This research was studied to investigate the effects of the fraction Ⅲ isolated from onion on the reduction of fat accumulation in rats fed high fat diet for 2 months. The metabolism was examined by analyzing the fat in serum and liver. It was shown that cholesterol in serum was remarkably reduced in onion fraction Ⅲ as compared with those of control.
배종호(Jong-Ho Bae),우희섭(Hi-Seob Woo),최희진(Hee-Jin Choi),최청(Cheong Choi) 한국식품영양과학회 2001 한국식품영양과학회지 Vol.30 No.5
한국산 감잎가루를 빵 제조시 첨가하여 빵의 품질 특성을 조사하였다. 발효과정 중 반죽의 pH는 감잎가루 첨가량이 증가할수록 저하하였으며 빵의 부피는 감잎가루 첨가량 증가에 따라 감소하였고, 중량은 증가하였으며, 굽기 손실율은 감소하였다. 빵의 텍스쳐에서 경도는 대조구에 비해 감잎가루 첨가빵이 낮게 유지되어 노화 지연 효과를 알 수 있었다. 탄력성은 낮은 수준으로 유지되었으며, 응집성은 시간이 경과하면서 다소 감소하였고, 3.0, 5.0% 첨가구는 실험기간 중 유의적으로 높게 유지하였다. 점착성과 씹힘성은 빠르게 증가하였으며, 대조구에 비해 감잎가루 첨가구가 유의적으로 낮은 경향을 보였다. 관능평가에서 색상은 감잎가루 첨가량이 증가할수록 기호도는 유의적으로 낮았고, 향미는 3.0% 첨가구까지는 유의적 차이가 없었으나, 5.0% 첨가구는 catechin이나 탄닌 등의 용출이 많아 떫은 맛과 쓴맛이 강하게 느껴져 거부감을 주었다. 조직감은 감잎가루 첨가량이 증가할수록 기호도가 낮았으며, 전체적인 기호도는 0.5% 첨가구는 대조구와 유의적인 차이를 보이지 않았고, 3.0% 첨가구까지는 유의적인 차이를 보이면서 낮았다. 그러나 감잎가루를 빵 제조시 첨가했을 때 제품의 품질에 큰 영향을 주지 않고 감잎의 기능성과 영양성을 갖기 위해서 제빵시 감잎가루 0.5% 첨가한 것이 제품의 상품성에 영향을 주지 않아 적정 첨가량임을 알 수 있었다. The purpose of this study was to investigate quality properties of breads prepared from wheat flour with persimmon leaf powder. Results showed that the volume of bread was lessened, the weight of bread went up, and baking loss rate diminished as persimmon leaf powder content incremented. The experiment showed that bread was maintained in the low level of springiness and cohesiveness was relatively reduced as time lapsed, whereas 3.0 and 5.0% test group remained significantly high level. There was a rapid increment in chewiness and gumminess, which tended to show significantly low as compared to control group. Results of sensory evaluation showed that the preference scores decreased as the persimmon leaf powder contents increased (p<0.05), flavor made no significant differences up to 3.0% test group, however, 5.0% test group containing elution such as catechin or tannin produced sour and bitter taste so strongly that made it feel uncomfortable with. The augment of content indicated a low preference in terms of texture, in an overall preference had no significant differences as compared to the control group, and 0.5% test group. Through the results of these experiments, we can conclude that the highest quality of persimmon leaf powder content is no more than 0.5% in making bread added with persimmon leaf powder.
한국산 배의 Polyphenol 화합물군이 쥐의 면역기능에 미치는 영향
최희진,한호석,박정혜,배종호,우희섭,안봉전,배만종,김현구,최청 한국식생활문화학회 2003 韓國食生活文化學會誌 Vol.18 No.4
This study was conducted to investigate immunofunctional activity of the polyphenol fractions isolated from Korean pear. In the experimental of Rosette forming cell, the results showed that all the polyphenol fractions enhance the cell count compared with the control group. Especially polyphenol fraction II and III showed highly significant effect on Rosette forming cell, and allergy inhibition. After antigen challenge, histamine content of blood of the polyphenol groups was lowered to near the normal group.
한국산 감잎의 Polyphenol 화합물의 생리활성물질의 화학구조 및 효소저해효과
안봉전,최희진,손준호,우희섭,한호석,박정혜,손규목,최청 한국식생활문화학회 2003 韓國食生活文化學會誌 Vol.18 No.5
The lyophilization of the solution extracted from 60 percent of acetone applied to persimmon leaves, the compounding process in accordance with the solution's concentration, and the gel filteration through Sephadex G-50 of biologically activated substances obstructing enzyme activity, such as tyrosinase, xanthine oxidase, and angiotesin converting enzyme (ACE) led to the assumption that polyphenol was the compound serving as biologically activated substances obstructing enzyme activity. Xanthine oxidase involved in pruine metabolism oxidizes hypoxanthine to xanthine and xanthine to uric acid. In the continuous study for natural compound, nine flavan-3-ois have been isolated from the persimmon leaves. The structures of (+)-catechin, (+)-gallocatechin, procyanidin B-1, pyrocyanidin C-1, prodelphinidin B-3, gallocatechin-(4α→8)-catechin, procyanidin B-7-3-O-gallate, procyanidin C-1-3'-3''-3'''-O-trigallate and (-)-epigallocatechin-(4β→8)-epigallocatechin-(4β→8)-catechin were established by NMR and their inhibitory effect on xanthine oxidase activity was investigated. Procyanidin C-1-3'-3''-3'''-O-trigallate showed 94%, 90.69%, 80.90% inhibition at 100(μ)M and inhibited on the angiotension converting enzyme respectively. Procyanidin B-7-3-O-gallate and procyanidin 1-3'-3''-3'''-O-trigallate showed 66%, 63% inhibition at 100(μ)M and inhibited on the xanthine oxidase competitively. Procyanidin C-1-3'-3''-3'''-O-trigallate showed 70% inhibition at 100(μ)M inhibited on the thyrosinase competitively.