[특집 : 생식산업의 현황과 전망] 생식의 유용성과 건강

윤옥현(Ok-Hyun Yoon) 한국식품영양과학회 2002 식품산업과 영양 Vol.7 No.3

김천산 자두 후무사의 화학적 성분과 항산화 활성

윤옥현(Ok Hyun Yoon),정보영(Boyoung Jeong),김은경(Eunkyoung Kim),정윤화(Yoonhwa Jeong) 한국식품영양과학회 2011 한국식품영양과학회지 Vol.40 No.3

본 연구에서는 김천산 후무사의 일반성분, 유리당, 유기산, 총 페놀 화합물, 플라보노이드 등 화학적 성분을 조사하고 DPPH radical 소거능, superoxide dismutase(SOD) 유사활성, 아질산염 소거능, 환원력 등의 항산화 활성을 평가하였다. 유리당 함량은 fructose>glucose>sucrose>maltose 순이었으며, 유기산 함량은 malic acid가 가장 높았다. 총 페놀 함량과 플라보노이드 함량은 각각 60% acetone 추출물, 80% ethanol 추출물에서 높았다. DPPH radical 소거능, 환원력, 아질산염 소거능은 60% acetone 추출물에서 가장 높은 활성을 보여주었으나, SOD 유사활성은 농도나 추출용매, 온도에 따른 차이가 거의 없었다. The present study was designed to investigate the chemical composition and antioxidant activities of Prunus salicina Formosa produced in Gimcheon. The free sugar amounts in Prunus salicina Formosa were fructose>glucose>sucrose>maltose, and malic acid contents in Prunus salicina Formosa were the highest among all the organic acids found in the present study. Each Prunus salicina Formosa extract was obtained by treating Prunus salicina Formosa with distilled water, 80% ethanol, 60% acetone, and 80% methanol at 25 and 50℃. The highest contents of total polyphenol and flavonoid were observed in the 60% acetone extract and 80% ethanol extract, respectively. The 60% acetone extract exhibited the greatest DPPH radical scavenging ability, reducing power, and nitrite scavenging ability. However, SOD-like activity was not considerably different for all the extracts studied. The results from the present study could be helpful for developing antioxidant products using Prunus salicina Formosa produced in Gimcheon.

자두와인의 섭취가 흰쥐의 지질대사 및 지질과산화에 미치는 영향

윤옥현(Ok-Hyun Yoon),강병태(Byung-Tae Kang),이재우(Jae-Woo Lee),김광옥(Kwang-Ok Kim) 한국식품영양과학회 2008 한국식품영양과학회지 Vol.37 No.4

자두와인이 지질대사 및 지질과산화에 미치는 영향을 측정한 결과는 다음과 같다. 4주간의 식이공급 후 알코올대조군과 저알코올 자두와인의 식이효율은 정상대조군에 비해 감소하지 않았으나 자두와인의 식이효율은 감소하였다. 저알코올 자두와인의 체중 100 g당 간무게, 혈장 내 총콜레스테롤 및 동맥경화지수가 알코올대조군에 비해 유의하게 낮았으며 총콜레스테롤에 대한 HDL-콜레스테롤의 비는 알코올대조군에 비해 유의하게 증가하였다. 저알코올 자두와인과 자두와인의 간조직 중 총지질, 중성지질, 총콜레스테롤 및 혈장 AST, ALT 활성은 알코올대조군에 비해 유의하게 낮았다. 혈장 및 간조직의 지질과산화물 수준은 저알코올 자두와인이 알코올대조군에 비해 유의하게 낮았으며 자두와인의 혈장 및 간조직의 지질과산화물 수준은 저알코올 자두와인보다는 높고 알코올대조군보다는 낮은 수준이었다. 본 연구의 결과, 자두와인을 적정량 음용할 경우 순수한 알코올을 음용하는 것에 비해 혈장 및 간의 지질대사에 긍정적인 영향을 주며 혈장 및 조직의 지질과산화물 생성을 억제하는 것으로 사료된다. The effect of plum wine on lipid metabolism and lipid peroxidation in rats with chronic ethanol consumption was evaluated. Sprague-Dawley rats were randomly divided into the following 4 groups; water (NC), alcohol control (AC), low concentration plum wine (LP) and plum wine (P). The alcohol content of experimental drinking water of AC, LP and P were 6%, 6% and 12%, respectively. Animals were fed AIN-76 diet and experimental drinking water for 4 weeks. LP group showed significantly decreased liver weight per 100 g body weight, the levels of total cholesterol and atherogenic index in plasma whereas the ratio of HDL-cholesterol to total cholesterol was significantly increased in comparison to that of AC group. LP and P groups showed significantly decreased total lipid, total cholesterol in liver tissue, AST and ALT activities of plasma as compared with that of AC group. LP and P groups showed a significant decrease in the level of plasma lipid peroxidation products and LP group showed a significant decrease in the level of liver lipid peroxidation products as compared with that of AC group. These results suggest that supplementation of low concentration plum wine may exert more beneficial effects than pure alcohol beverage on lipid metabolism and lipid peroxidation products in chronically alcohol-treated animals by improving lipid profiles in plasma and liver tissues and decreasing plasma and hepatic lipid peroxidation product.

황금(Scutellaria baicalensis)의 에틸 아세테이트 추출물의 항산화 및 항균 활성

김용현 ( Yong Hyun Kim ),백종윤 ( Jong Yoon Paek ),권현정 ( Hyun Jung Kwon ),이재우 ( Jae Woo Lee ),윤옥현 ( Ok Hyun Yoon ),한만덕 ( Man Deuk Han ) 한국식품영양학회 2009 韓國食品營養學會誌 Vol.22 No.3

This study aimed to determine the antioxidant and antibacterial effects of solvent extracts from Scutellaria baicalensis. The S. baicalensis was successively extracted with 5 kinds of solvents. The obtained samples were as follows; hexan fraction(IPK-1), chloroform fraction(IPK-2), ethyl acetate fraction(IPK-3), butanol fraction(IPK-4), and water fraction(IPK-5). These extracts were determined to process antibacterial effects using a paper disc method against 18 species of human pathogenic bacteria, antioxidant activity using 1,1-diphenyl-2-picrylhydrazyl(DPPH) method and inhibiting ability of linoleic acid autoxidation. Extracts of S. baicalensis has shown selective antibacterial effects on various strains of bacteria. Ethyl acetate fraction(IPK-3) showed the highest antimicrobial activity against selective bacteria, such as Staphylococcus aureus 285, S. aureus 503. In antioxidant activity test, free radical scavenger activity of IPK-3 fraction was 92% compared with BHA at the same concentration, while lipid peroxidation inhibition was 48%. These results suggest that IPK-3 fraction of S. baicalensis could be suitable in development of antimicrobial and antioxidant agents.

단백질가수분해효소를 첨가한 스펀지케이크의 품질 특성

윤성준(Seongjun Yoon),조남지(Namji Cho),문성원(Sung-Won Moon),김미숙(Misook Kim),이영승(Youngseung Lee),윤옥현(Ok Hyun Yoon),정윤화(Yoonhwa Jeong) 한국식품영양과학회 2015 한국식품영양과학회지 Vol.44 No.5

아밀로그램 특성은 대조군과 비교하여 단백질가수분해효소의 첨가량이 증가할수록 최고점도는 유의적으로 증가하였으며, 냉각 후 점도 역시 850.2±10.03~830.4±8.88 B.U.로 첨가량이 증가할수록 유의적으로 감소하였다. 비중과 pH 및 굽기 손실률은 대조군과 비교하여 유의적 차이는 없었으나 높이는 대조군이 4.24±0.18 cm, 단백질가수분해효소 첨가구가 4.84±0.09~5.06±0.11 cm 정도로 대조군과 비교하여 유의적으로 증가하였다. 비용적은 대조군 3.53±0.06cc/g과 비교하여 3.66±0.13~4.21±0.02 cc/g으로 유의적으로 높게 나타났으며, 이러한 현상은 계란단백질의 폴리펩타이드 사슬을 가수분해하여 반죽이 연화되고 윤활성이 증가하여 최종제품의 부피, 기공, 색상 및 품질이 향상되었다는 연구 결과(16)와 유사하였으며 crust의 적색도는 대조군과 비교하여 유의적으로 증가하였다. 경도는 대조군의 0일차가 323.96±30.84였고, 실험군은 324.36±28.53~280.08±26.66으로 감소하였으나 유의적 차이는 없었다. 2일차의 경도는 PC-2가 420.64±43.46, PC-3이 393.79±34.64, PC-4가 373.35±30.82로 대조군의 456.01±37.64보다 유의적으로 감소하였다(P<0.05). 관능검사는 껍질색과 내부 색상이 대조군과 비교하여 유의적 차이는 없었으나 맛, 향, 조직감, 촉촉한 정도, 식감에서는 유의적으로 높은 점수를 얻었다(P<0.05). 이상의 결과로 스펀지케이크에 단백질가수분해효소를 첨가하면 부피, 높이, 비용적에 영향을 주어 부피가 증가하고 품질 개선에 효과적인 것을 확인하였다. This study investigated the effect of protease on quality characteristics of sponge cake. Protease was used at levels of 0.0005 U (PC-1), 0.0010 U (PC-2), 0.0015 U (PC-3), and 0.0020 U (PC-4) for sponge cake preparation. Amylogram showed the setback was significantly decreased in comparison with the control (P<0.05). Height and baking loss rate of control sponge cake were 4.24±0.18 cm and 12.01±0.29%, respectively. PC-3 and PC-4 showed increased heights of 5.22±0.16 and 5.24±0.11 cm as well as slightly increased baking loss rates of 12.71±0.31% and 12.89 0.61%, respectively. Specific volume and color difference measurements of control showed a specific volume of 3.53±0.06 mL/g, crust color difference of 53.05±0.28, and crumb color difference of 29.84±0.52. Measurements of specific volume, crust color, and crumb color of PC-3 and PC-4 were 4.18±0.02 mL/g, 56.19±0.84, 29.05±0.43, 4.21±0.02 mL/g, 56.85±0.43, and 29.45±0.47, respectively. Firmness measurements showed that the control had the highest firmness. PC-3 and PC-4 were effective at improving the shelf-life of sponge cake as indicated by reduced firmness. Sensory evaluation results demonstrated that all samples scored higher than the control. Throughout the results, the addition of protease increased volume and improved quality characteristics of sponge cake.

숙성기간에 따른 머루와인의 품질적 특성

강병태 ( Byung Tae Kang ),윤옥현 ( Ok Hyun Yoon ),이재우 ( Jae Woo Lee ),김순희 ( Soon Hee Kim ) 한국식품영양학회 2009 韓國食品營養學會誌 Vol.22 No.4

오크통에서 숙성기간이 다른 머루와인의 페놀 화합물 함량과 색, 항산화 활성 등을 분석하였다. 페놀 화합물의 함량은 숙성기간이 긴 머루와인일수록 감소하였는데, 그 경향은 종류에 따라 차이가 있었다. 총 페놀, 안토시아닌, 탄닌은 숙성기간이 길수록 감소하였고 플라보노이드는 숙성 2년 와인에서 크게 낮았으나 그 이후에는 차이가 없었다. 특히, 총 페놀과 안토시아닌은 유의성 있는 함량 차이를 보였다. 탄닌의 중합도와 축합된 탄닌의 함량도 숙성기간에 따라 감소하는 경향을 나타내었으나 유의성은 없었다. 와인의 명도(L*)는 숙성기간이 길수록 높아져 점차 밝은 색으로 변화하였으나 색의 강도(CI)는 감소하였는데, 대조군인 포도와인의 강도보다는 높았다. 머루와인의 적색소(a)는 감소하였고, 노란색소(b)와 색상(h(ab))은 점차 증가하는 경향을 보였다. 숙성기간이 1년인 머루와인의 자유라디칼 포획효과가 87% 내외로 항산화제BHA(90%)와 Quercetin(92%)만큼 높은 활성을 나타내었다. 이러한 활성은 장기 숙성와인에서도 80% 내외를 유지하였다. 페놀 화합물의 종류별 함량과 항산화 활성의 상관관계를 회기 분석한 결과, 총 페놀, 플라보노이드, 안토시아닌, 탄닌의 상관계수(r2)가 각각 0.7625, 0.7005, 0.1136, 0.9189로 나타났다. Qualitative properties- polyphenol compounds(total phenolics, anthocyanin, flavonoids, tannins), color parameters and antioxidant activities- of wild grape wine having different aging periods were studied. The contents of total phenolics and anthocyanin decreased significantly in accordance with aging terms(p<0.05). The total phenolics and anthocyanin of the oldest wine(WG3) represented only 43% and 45% of it`s related compound in the wine aged for one year(WG1), respectively. The contents and the degree of polymerization of tannins, including condensed tannins, also decreased but not showed statistically significant. However, The contents of flavonoids of the 2 year old wine(WG2) decreased significantly related to that of WG1, remaining, then, almost constant at that levels during aging. The L* values, b(yellow) values and the hue (h(ab)) values were increased in long aged wines(WG2, WG3), while the intensity of color(CI) and, the a(red) parameter value decreased. The antiradical activity of wild grape wines was shown to be high(87 EDA%) in WG1. The corresponding coefficient of tannin concentrations with antiradical activity(r2=0.9189) suggests that the tannin content may be strongly related to the antioxidant properties of wild grape wines.

자두 추출물이 인체 상피세포와 자궁경부암세포의 증식에 미치는 효과

한만덕(Man-Deuk Han),권두한(Dur-Han Kweon),강병태(Byung-Tae Kang),이재우(Jae-Woo-Lee),윤옥현(Ok Hyun Yoon) 동아시아식생활학회 2007 동아시아식생활학회지 Vol.17 No.5

This study was designed to investigate the effects of plum(Prunus salicina Lindl. cultivars 'Oishiwase', 'Formosa', and 'Soldam') extracts on the proliferation as well as inhibition of human epithelial cells(HaCaT), human cervical carcinoma (HeLa, SiHa, and C33A) cells, and human stomach adenocarcinoma(SNU 638) cells. Dried plum was sequentially extracted and fractionated by hexane(KC-01), chloroform(KC-02), ethyl acetate(KC-03), n-butanol(KC-04), water(KC- 05), methanol(KC-6), and hot water extract(KC-07). The epithelial and cancer cells were exposed for 48 h to 50μg/mL of plum extract in vitro, and were then analysed by a sulforhodamin B(SRB) staining assay. The methanol extract (KCP- 6) of 'Formosa' proliferated not only the HaCaT cells(147.3%), but also the cervical carcinoma C33A cells(167.8%). The ethyl acetate extract of 'Soldam'(KCJ-3) significantly reduced the proliferation rate of the HPV positive cervical carcinoma cells, at 61.5% for the SiHa cells and 70.5% for the HeLa cells. In the C33A cells, which are HPV negative cervical carcinoma cells, the hexane fractions of 'Formosa'(KCP-1) and 'Oishiwase'(KCD-1) markedly suppressed proliferation activity at 20.4% and 61.7%, respectively. However, the proliferation rate of the normal epithelial cells(HaCaT cell) was not reduced the proliferation rate by KCJ-3, KCP-1, or KCD-1. There were no significant effects on proliferation of the stomach cancer cells(SNU 638) by any of the extracts or fractions of the plum cultivars. These results suggest that the anti-proliferative effects of the plum cultivars were selective to the cancer cell origin. In conclusion, we found that several plum cultivar extracts, especially, the ethyl acetate fraction of 'Soldam'' and the hexane fraction of ''Formosa', have anti-proliferative activity toward human cervical carcinoma cells. However, further investigation is needed to assess the molecular mechanisms that mediate the antiproliferation activities of the plum cultivars.

Sumizyme™을 이용한 쌀 증류주의 누룩취 저감화

곽한섭(Han Sub Kwak),김미숙(Misook Kim),이영승(Youngseung Lee),엄태길(Taekil Eom),서유진(Yoojin Seo),심형석(Hyoungsuk Shim),하상형(Sang-Hyoung Ha),윤옥현(Ok Hyun Yoon),정윤화(Yoonhwa Jeong) 한국식품영양과학회 2015 한국식품영양과학회지 Vol.44 No.6

본 연구에서는 개량누룩을 정제효소로 대체하여 제조한 발효 술덧의 품질 특성을 알아보고, 정제효소의 대체가 누룩취저감에 효과가 있는지를 검증하였다. 정제효소로의 대체량이 늘어날수록 발효 술덧의 특성은 부의 방향성을 보였다. 알코올 함량이 낮아 술의 생산 원가에 부정적인 영향을 미치는 것으로 나타났으며, pH가 높아져서 발효 시 유해미생물에 오염될 가능성이 높아질 것이라 보인다. 또한 가용성 고형분 함량도 높아서 개량누룩을 사용했을 때보다 발효가 늦게 진행되는 것이 발견되었다. 개량누룩의 사용량을 최대 30%까지 정제효소로 대체하였을 때 발효 술덧의 품질 변화에 유의미한 차이가 없었다. 정제효소(Sumizyme™)로 30% 대체하여 제조된 발효 술덧 및 증류주는 누룩취의 강도에 있어서 개량누룩과 전통누룩으로 제조된 발효 술덧 및 증류주와 비교해서 통계적으로 낮은 누룩취 강도를 보여주었다. 누룩의 일부분을 정제효소로 대체함으로써 쌀 증류주의 누룩취를 저감할 수 있을 것이다. The objective of this study was to reduce Nuruk flavor in Korean rice-distilled liquor using different ratios of Sumizyme™ and Nuruk. After 9 days of fermentation at 28°C, alcohol contents and pH were 16.0∼17.1% and 3.82∼4.16, respectively. An increased ratio of Sumizyme™ decreased alcohol content while increased pH of the mash. In alcohol contents, there were no significant differences up to 30% substitution of Nuruk to Sumizyme™. A descriptive analysis was conducted with trained panelists for determining the intensity of Nuruk flavor. The intensities of Nuruk flavor in mashes and distilled liquors brewed by traditional Nuruk, cultured Nuruk, and a mixture of 30% Sumizyme™ and 70% cultured Nuruk were evaluated. The mash and distilled liquor prepared using a mixture of 30% Sumizyme™ and 70% cultured Nuruk showed significantly lower intensities of Nuruk flavor when compared with those of mashes and distilled liquors produced by the traditional and cultured Nuruk.

NIDDM 당뇨병 흰쥐에서 n-3 다가불포화지방산이 가자미근의 Glucose Uptake에 미치는 영향

최원경,윤옥현,강병태 한국식품영양학회 1998 韓國食品營養學會誌 Vol.11 No.5

인슐린 저항성이 발생된 흰쥐 골격근에서 n-3 다불포화지방산이 당수송에 어떤 영향을 미치는지 연구한 본 논문을 요약하면 다음과 같다. 5주간의 식이에 의한 각군간의 유의한 체중 변화는 없었다. 5주간의 고지방식이에 의하여 혈당은 정상식이군의 83mg/dl에 비하여 94mg/dl로 13% 더 증가하였다(p<0.05). n-3 다불포화지방산에 의하여서는 혈당의 유의적 감소는 없었으나 다소 감소하였다. 혈장 인슐린은 정상식이군의 11.6U/ml에 비하여 고지방식이군은 32.4U/ml로 높았으며(p<0.01), n-3 다불포화지방산에 의하여 28.7U/ml로 감소하였다(p<0.01). 가자미근의 당수송은 시험관 실험에서 고지방식이군이 정상식이군에 비하여 기초상태 뿐만아니라 인슐린 1, 10, 100nM에서도 현저히 감소하여(p<0.01) 인슐린 감수성과 반응도 모두 감소한 인슐린 저항성을 보여 주었다. 고지방식이군에 n-3 다불포화지방산의 첨가시 고지방식이군에 비하여 기초상태, 인슐린 1, 10, 100nM에서 유의하게(p<0.01) 증가하였으나 정상군의 그것에는 미치지 못하였다. 이상의 결과로 미루어 보아 5주간의 고지방식이시 당수송에 장애와 골격근의 인슐린 저항성이 발견되었으며, 고지방식이에 n-3 다불포화지방산의 첨가에 의해서 골격근 인슐린 저항성의 정도가 억제되므로 고지방식이에 의한 인슐린 저항성은 n-3 다불포화지방산이 효과적으로 예방이 가능할 것으로 생각되었다. The purpose of this study was to investigate the effects of n-3 polyunsaturated fatty acids(PUFA) on glucose and lipids metabolism in high-fat diet rats. Rats were randomly assigned to normal, high-fat with n-3 PUFA and high-fat dietary groups. Experiments were carried out after 5 weeks feeding with prescriptive diets following 7 hrs fasting. Body weight gains tended to be higher in high-fat fed rats than normal. Blood glucose was increased(p<0.05) by high-fat diet compared with normal diet, and decreased(p<0.05) to normal level by n-3 PUFA. Plasma insulin level was significantly higher(p<0.01) in high-fat diet rats than that of normal-diet rats, and also decreased(p<0.01) by n-3 PUFA. Glucose uptake of soleus muscle in vitro was decreased markedly in high-fat fed rats than normal diet rats at 0, 1, 10, and 100 nM insulin concentrations. Therefore insulin sensitivity and responsiveness were decreased by high-fat diet. Omega-3 PUFA made a recover(p<0.01) insulin sensitivity to almost normal level, and improved(p<0.05) insulin responsiveness in some extent. In conclusion, the results suggest that metabolic disorder of glucose and insulin resistance of skeletal muscle are caused by high-fat diet and n-3 PUFA can ameliorate metabolic disorder and insulin resistance.

자두 추출물을 이용한 미용비누 제조 및 여드름 환자에 대한 효과

한만덕 ; 윤옥현 ; 박동철 ; 박지원 김천대학교 2003 김천대학교 논문집 Vol.24 No.-

In this study, authors investigated the bathroom soap development using plum(Prunus salicina Lindl. cv. Soldam) extracts and studied the effects and safety of a plum soap on acne patients. For obtaining antibacterial material from dried plum, the serial extraction using organic solvent was carried out and gained of 0.2% hexane, 0.2% chloroform, 0.23% ethyl acetate, 9.8% butanol and 2.1% water extracts. The main bioactive contents of the soap were consisted of 0.006% plum extract, 0.1% glycyrrhiza extract, and 0.15% tocopheryl acetate. A clinical study of soap containg 0.006% plum extracts was carried out on three groups of people: a treatment and 2 control groups on acne patients. Efficacy and safety were assessed at baseline and at one month later. The group applving the soạp with plum extract felt better than the one applying the 2 control group. Some patients developed mild and transient local side effects. The plum soap didn't change at 40℃ and was 130 hardness. In conclusion, cleansing three times a day with a facial soap consisting 0.006% ethyl acetate extract of plum was found to be effective and safe for patients suffering from acne vulgaris