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빨간배추가 고지방식이를 급여한 렛트의 장기무게 및 혈청지질 수치에 미치는 영향
김다원,곽정현,이효정,유수인,김동희,이민호,임용표,백진경,Kim, Da Won,Kwak, Jung Hyun,Lee, Hyo-Jeong,Ryu, Soo In,Kim, Donghee,Lee, Minho,Lim, Yong Pyo,Paik, Jean Kyung 한국식품영양학회 2019 韓國食品營養學會誌 Vol.32 No.6
Red Chinese cabbage is rich in anthocyanins, with beneficial effects on anti-obesity and lipid profiles. The purpose of this study was to examine the anti-obesity effects of red Chinese cabbage. Four-weeks old Spague-Dawley male rats were divided into four groups for six weeks as follow: Normal Diet (ND), High Fat Diet (HFD), HFD + Red Chinese Cabbage Diet (RCD), HFD + Red Chinese Cabbage Juice (RCJD). After six weeks, the liver weight was significantly higher in the HFD group than in the other groups, and the RCD and RCJD groups showed similar values to the ND group. The epididymal fats were significantly higher in all high fat diets (HFD, RCD, RCJD) than in the ND group and there was statistical significance in the post-tests when comparing the RCD and RCJD groups with the HFD group. Triglycerides significantly decreased in the RCD group. In conclusion, red Chinese cabbage is rich in anthocyanins, with beneficial effects on organ weight and lipid profiles.
김윤지,박은빈,유수인,이민호,이효정,강아영,백진경,Kim, Yoonji,Park, Eunbin,Ryu, Soo In,Lee, Minho,Lee, Hyo-Jeong,Kang, Ahyoung,Paik, Jean Kyung 한국식품영양학회 2021 韓國食品營養學會誌 Vol.34 No.5
This study tried to develop Jinmal dasik using pine nuts leaf powder with antibacterial and antioxidant properties. After preparing the Jinmal dasik in proportions of 0%, 2%, 4%, 6%, and 8% by varying the ratio of pine needle powder, the moisture, color, physical properties, antioxidant properties and sensory quality were measured. Except for the 8% Jinmal dasik, the L value of chromaticity significantly decreased as the amount of pine needle powder increased (p<0.001). In addition, the value significantly decreased with increased density (p<0.001). Based on our physical properties evaluation results, the hardness, cohesiveness, and elasticity decreased significantly as the amount of pine needle powder increased (p<0.001), but adhesion and chewiness increased significantly with an increase in the amount of pine needle powder (p<0.001). Total polyphenol content was significantly increased except for the 8% Jinmal dasik (p<0.001). DPPH and ABTS also increased significantly as the amount of pine needle powder increased (p<0.001). Our sensory evaluation, showed the 2% Jinmal dasik to have the highest degree of preference, however, there was no significant difference among the proportion groups (p=0.053).
승검초 분말을 첨가한 올방개 묵의 항산화성 및 텍스쳐 특성
신미혜(Mee-Hye Shin),유수인(Soo-In Ryu),정남용(Nam-Yong Chung) 동아시아식생활학회 2021 동아시아식생활학회지 Vol.31 No.6
To evaluate the optimal mixing ratio of Seunggumcho (Angelica gigas Nakai leaf) powder, this study undertook to examine the quality characteristics of Allbanggae Muk prepared using varying concentrations (0%, 2%, 4%, 6%). We determined a significant decrease in the Hunter’s color value(L value), proportionate to the amount of Seunggumcho powder added. The total polyphenol contents (12.38∼39.79 mg GAE/mL), total flavonoid contents (19.00∼31.81 ㎎ QE/mL), DPPH free radical scavenging activities(35.36∼41.25%) and ABTS radical scavenging activities (5.78∼32.78%) of Allbanggae Muk were significantly increased in the groups added with Seunggumcho powder. The physical properties, including hardness, chewiness, springiness, and cohesiveness of Allbanggae Muk, were significantly decreased in proportion to the amount of Seunggumcho powder. Allbanggae Muk containing 2% Seunggumcho powder showed a high score in the assessment for color, flavor, moistness and overall acceptance, thereby determining 2% Seunggumcho powder to be optimal for preparing Allbanggae Muk. This study further provides evidence that Allbanggae Muk added with Seunggumcho powder has a high functional component and antioxidant activity.
효소 처리에 의한 흑미 호분 추출물의 산화방지와 항염증 활성 증진
이미경(Mi Kyoung Lee),유수인(Soo In Ryu),이민호(Min Ho Lee) 한국식품과학회 2018 한국식품과학회지 Vol.50 No.5
본 연구에서는 흑미 호분을 실험소재로 선택하여, 흑미 호분에 효소(lipase, lecitase, lipopan)를 처리함으로써 산화방지와 항염증활성을 증진하고자 하였다. 항산화 활성을 확인해보고자 DPPH라디칼 제거능과 ABTS 라디칼 제거능을 실시하였다. 그 결과 효소 처리군이 무 처리군에 비해 산화방지 활성이 증가됨을 확인할 수 있었고, 특히 라이페이스를 처리한 후 추출한 시료에서 산화방지활성 증진이 가장 효과적이었다. 이것은 총 안토사이아노사이드 함량 측정 결과와 일치한 것을 확인하였다. 이러한 산화방지 활성의 증가에서 라이페이스의 작용이 흑미 호분 겉면의 지방 분해를 도와 산화방지능과 관련된 유효성분들을 효과적으로 추출한 것으로 생각된다. 항염증 활성을 비교하기 위해서는 효소처리한 흑미 호분 추출물(OLAE)과 LPS를 함께 처리하여 RAW 264.7 세포가 생산하는 NO의 양과 염증성 사이토카인의 분비량을 측정해 보았다. 효소 처리를 한 경우, 라이페이스와 lecitase를 연이어 처리한 경우의 시료에서 NO의 생성이 억제되고, 염증성 사이토카인(TNF-α, IL-6)의 분비량이 감소됨을 확인하였다. 항염증 활성의 증진은 두 가지의 효소를 처리하는 과정 중에 일어나는 유효성분의 변화 또는 성분의 전환이 되었기 때문이라 여겨지며, 이를 확인하는 후속연구가 필요하다고 생각된다. 이상의 결과는 부산물로 버려지는 흑미 호분을 효소 처리 과정을 이용하여 만든 흑미 호분층 추출물(OLAE)로 활용하면 유용하고 안정하고 효과적인 산화방지 및 항염증 기능성 식품 소재 개발로 가능함을 제시할 수 있다. The current study investigated the effects of enzyme treatment on black rice (Oryza sativa L.) aleurone layer extracts. Different enzymes (lipase, lecitase ultra and lipopan 50BG) were used to test anti-oxidant and anti-inflammatory activities in vitro. The antioxidant activities of enzyme treated or non-enzyme treated extracts of black rice bran were evaluated via 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity and 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity. Lipase treated extracts of black rice bran showed higher antioxidant activity compared to that of non-enzyme treated extracts. Anti-inflammatory activities of enzyme treated black rice bran extracts on nitrite production and tumor necrosis factor-α (TNF-α) secretion, were tested using a nitric oxide (NO) colorimetric assay kit and an enzyme-linked immunosorbent assay (ELISA) kit. The ethanolic extract of enzyme treated black rice bran decreased the levels of nitric oxide production and pro-inflammatory cytokines, such as tumor necrosis factor-α, in a lipopolysaccharidestimulated RAW 264.7 cell culture. These findings indicate that enhanced anti-oxidant and anti-inflammation activities of the ethanolic extracts of enzyme treated black rice (Oryza sativa L.) aleurone layers, may be attributed to molecular conversion of ingredients in enzyme catalyzed reactions.