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이옥환(Ok-Hwan Lee),이희봉(Hee-Bong Lee),이준수(Junsoo Lee),손종연(Jong-Youn Son),이성갑(Seong-Kap Rhee),김현덕(Hyun-Duk Kim),김영찬(Young-Chan Kim),이부용(Boo-Yong Lee) 한국식품영양과학회 2005 한국식품영양과학회지 Vol.34 No.4
본 연구는 올리브 잎과 월계수 잎의 화학적 특성들을 분석하고, 비교하여 식품 소재화나 가공시 활용될 수 있는 기초자료를 제공하고자 하였다. 올리브 잎과 월계수 잎의 수분함량은 각각 3.95, 8.50%이었다. 올리브 잎은 조단백질 11.04%, 조지방 7.45%, 조회분 5.05%, 탄수화물 76.46%이었고, 월계수 잎은 조단백질 7.23%, 조지방 7.21%, 조회분 3.72%, 탄수화물 81.84%이었다. 올리브 잎의 주요 아미노산은 glutamic acid(1086.8 ㎎%)와 aspartic acid(918.8 ㎎%)이었고, 월계수 잎은 glutamic acid(621.2 ㎎%)와 leucine(558.6 ㎎%)이 가장 많이 함유된 아미노산이었다. 올리브 잎의 주요 유리당은 sucrose(1.55%)이었고, linolenic acid(33.0%), palmitic acid(31.1%)가 조지방 중의 가장 많이 함유된 지방산이었다. 월계수 잎에는 glucose(1.54%)와 fructose(0.99%)가 주요 유리당이었고, palmitic acid(35.2%)와 linolenic acid(17.8%)가 조지방중의 가장 많이 함유된 지방산이었다. 무기질 함량은 올리브 잎과 월계수 잎 모두에서 Ca이 929.6 ㎎%, 836.2 ㎎%로 가장 많이 함유되어 있었다. 비타민 A는 올리브 잎5.10 ㎎/100 g, 월계수 잎 6.49 ㎎/100 g로 나타났고 비타민 C는 올리브 잎 36.64 ㎎/100 g, 월계수 잎 13.86 ㎎/100 g로 나타났다. 올리브 잎과 월계수 잎 모두에서 비타민 B1, B2, niacin이 소량 함유되어 있었으며 B_6과 B₁₂은 검출되지 않았다. The chemical properties of olive and bay leaves were investigated and analyzed to provide basic data for food materialization and processing. The moisture contents of olive and bay leaves were 3.95% and 8.50%, respectively. The contents of crude protein, crude fat, crude ash and carbohydrates of olive leaf were 11.04%, 7.45%, 5.05% and 76.46%, respectively. And the contents of same those components of bay leaf were 7.23%, 7.21%, 3.72% and 81.84%, respectively. Glutamic acid (1086.8 ㎎%) and aspartic acid (918.8 ㎎%) in olive leaf were major amino acids, glutamic acid (621.2 ㎎%) and leucine (558.6 ㎎%) in bay leaf were the major amino acids. The major free sugar of olive leaf was sucrose (1.55%). Whereas major free sugar of bay leaf was glucose (1.54%). Palmitic acid (olive 33.0%, bay 17.8%) and linolenic acid (olive 31.1%, bay 35.2%) were major fatty acid in crude fat of both olive leaf and bay leaf. The Ca contents were the highest in olive leaf (929.6 ㎎%) and bay leaf (836.2 ㎎%). Vitamin A contents of olive and bay leaves were 5.10 ㎎/100 g and 6.49 ㎎/100 g, respectively. Vitamin C contents of olive and bay leaves were 36.64 ㎎/100 g and 13.86 ㎎/100 g, respectively. But vitamin B_6 and B₁₂ were not detected.
연구노트 : 3T3-L1 지방세포내 ROS 생성에 대한 천년초 열수 및 에탄올 추출물의 항산화 효과
윤보라 ( Bo Ra Yoon ),이영준 ( Young Jun Lee ),김선구 ( Sun Gu Kim ),장중영 ( Jung Young Jang ),이효구 ( Hyo Ku Lee ),이성갑 ( Seong Kap Rhee ),홍희도 ( Hee Do Hong ),최현선 ( Hyeon Son Choi ),이부용 ( Bo Yong Lee ),이옥환 ( Ok Hw 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2012 한국식품저장유통학회지 Vol.19 No.3
Recently, NADPH oxidase 4 (NOX4)-mediated generation of intracellular reactive oxygen species (ROS) was proposed to accelerate adipogenesis of 3T3-L1 cell. We have previously shown that Cheonnyuncho (Opuntia humifusa) extract significantly inhibited adipocyte differentiation via downregulation of PPARγ (peroxisome proliferator-activated receptor gamma) gene expression. In this study, we focused on the molecular mechanism(s) of NOX4, G6PDH (glucose-6-phosphate dehydrogenase) and antioxidant enzymes in anti-oxidative activities of 3T3-L1 adipocytes. Our results indicate that Cheonnyuncho extracts markedly inhibits ROS production during adipogenesis in 3T3-L1 cells. Cheonnyuncho extracts suppressed the mRNA expression of the pro-oxidant enzyme such as NOX4 and the NADPH-producing G6PDH enzyme. In addition, treatment with Cheonnyuncho extract was found to upregulate mRNA levels of antioxidant enzymes such as Mn-SOD (manganese-superoxide dismutase), Cu/Zn-SOD (copper/zinc-SOD), glutathione peroxidase (GPx), glutathion reductase (GR), and catalase, all of which are important for endogenous antioxidant responses. These data suggest that Cheonnyuncho extract may be effective in preventing the rise of oxidative stress during adipocyte differentiation through mechanism(s) that involves direct down regulation of NOX4 and G6PDH gene expression or via upregulation of endogenous antioxidant responses.
유석영 ( Seok Yeong Yu ),이영준 ( Youg Jun Lee ),강석남 ( Suk Nam Kang ),이성갑 ( Seong Kap Lee ),장중영 ( Jung Young Jang ),이효구 ( Hyo Ku Lee ),임정호 ( Jeong Ho Lim ),이옥환 ( Ok Hwan Lee ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2013 한국식품저장유통학회지 Vol.20 No.2
본 연구는 홍화씨의 식품학적 성분 및 항균활성을 분석하였다. 홍화씨의 수분함량은 5.58±0.09%, 조단백질 37.16±0.85%, 조회분 3.52±0.04%, 조지방 13.69±8.98%, 탄수화물 40.05%이었다. 홍화씨의 총 아미노산은 391.99mg%이고, 이중 필수아미노산의 함량은 122.97 mg%이었다. 홍화씨의 아미노산 중 alanine (75.43 mg%), arginine (37.97mg%) 및 aspartic acid (33.24mg%)을 많이 함유하고 있었다. 홍화씨의 주요 유리당은 fructose가 3.29%이었고, linoleicacid (C18:2)는 약 79.46%의 비율을 차지하여 홍화씨의 조지방 중 가장 많은 것으로 나타났다. 또한, Oleic acid (C18:1)도 약 40.42%를 함유하여 불포화지방산의 함유량도 매우 높게 나타났다. 홍화씨의 무기질 함량 측정 결과, K 및 Ca의 함량이 1,528 및 1,005 mg%으로 가장 많이 함유되어 있었다. 총 페놀 및 총 플라보노이드 함량은 55.52±0.99 mg GAE/g, 78.69±0.91 mg QE/g으로 나타났다. 홍화씨의 항균활성은 농도가 증가함에 따라 Staphylococeus aureus, Salmonella typhimurium, Escheria coli, Candida albicans, Bacillus cereus, Listeria monocytogenes, Vibrio parahaemolyticus 및 Clustridium perfringens 균에 대한 항균 효과가 높아지는 것으로 나타났다. This study was conducted to investigate die Physicochemical characteristic of Cart/minus tinctorius L seed and to assess its total phenol content total flavonoids content and antimicrobial activity. The moisture, crude protein, crude fat crude ash and carbohydrates of the Cars/minus tinctorius L seed were 5.58, 37.16, 13.69, 3.52. and 40.05%, respectively. Total amino acid in Carthanmus tincrorli6 L seed was 391.99 mg% The major free sugar of Cart/minus tinctorius L seed were fructose(3.29%) and sucrose( l.74%) Linoleic acid(79.46% was a major fatty acids in the crude fat of Can/minus tinctorius L seed. The K and Ca contents were the highest in Carthamus tinctorius L seed. Total phenol and total flavonoids contents of the ethanolic extract were 55.52 ± 0.99 mg GAE/g and 78.69 ± 0.91 mg QE/g, respectively. The extract from Carthamus tinctorius L seed showed growth inhibitory effect on Staphylococcus aureus, Salmonella typhimurium, Escheria coil, Candida albicans, Bacillus cereus, Listeria monocytogenes, Vibrio parahaemolyticus, and Clustridium perfringens. These results indicate that the Carthamus tinctorius L. Seed extract can inhibit food pathogen associated with total phenol and total flavonoids contents.
김동수(Dong Soo Kim),이헌옥(Heon Ok Lee),이성갑(Seong Kap Rhee),이성(Seong Lee) 한국응용생명화학회 2001 Applied Biological Chemistry (Appl Biol Chem) Vol.44 No.2
Oyster jeot-gal were prepared in the form of salt-fermented oyster and oyster in soy sauce tentatively and used for investigation the retarding effect of its fermentation in a vacuum from the physicochemical and microbiological points of view. pH value decreased slightly but amino-N (AN) and volatile basic nitrogen (VBN) increased inversely during the fermentation periods. AN contents were greater in vacuum fermentation than in non-vacuum, whereas VBN were greater in non-vacuum. Total viable cell counts were similar to trend of gentle decrement after increment to some degree but showed higher in non vacuum than in vacuum. In vacuum product, total amino acid contents increased with the elapse of fermentation days or in time of reduction those were higher than in non-vacuum. On the results of chemical analysis, it showed that fermentation was delayed in vacuum and that vacuum fermentation was effective for the shelf-life extension of jeot-gal.
쓴메밀 및 단메밀 에탄올 추출물의 항산화 및 지방세포 분화억제 효과
윤보라 ( Bo Ra Yoon ),조봉제 ( Bong Jae Cho ),이효구 ( Hyo Ku Lee ),김대중 ( Dae Jung Kim ),이성갑 ( Seong Kap Rhee ),홍희도 ( Hee Do Hong ),김경탁 ( Kyung Tack Kim ),조장원 ( Chang Won Cho ),최현선 ( Hyeon Son Choi ),이부용 ( Boo 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2012 한국식품저장유통학회지 Vol.19 No.1
In this study, 80% ethanolic extracts of tartary and common buckwheats were assessed for their total phenol content, total flavonoids content, antioxidant activity (DPPH, ABTS radical scavenging activity and reducing power), and anti-adipogenic effects. Our results show that total phenol contents of 80% ethanolic extract from tartary and common buckwheats were 17.35±0.41 and 8.20±0.28 μg GAE/g, respectively. Antioxidant activities of 80% ethanolic extract from tartary buckwheat were significantly higher than that of common buckwheat extract (p<0.05). During adipocyte differentiation, 80% ethanolic extracts of tartary and common buckwheat significantly inhibited lipid accumulation compared to control cells. We further evaluated the effect of buckwheat extracts on the changes of key gene expression associated with 3T3-L1 adipogenesis and ROS production. Tartary buckwheat extract was more suppressed the mRNA expressions (PPARγ and aP2) than that of common buckwheat extract. Moreover, tartary buckwheat inhibited the mRNA expression of both NOX4 (NADPH oxidase 4) and G6PDH (glucose-6-phosphate dehydrogenase). These results indicate that anti-adipogenesis effect of tartary buckwheat can be attributed to phenolic compound that may potentially inhibit ROS production.
천년초의 열수 및 에탄올 추출물의 항산화 및 항비만 활성
김대중 ( Dae Jung Kim ),정지훈 ( Ju Hoon Jung ),김선구 ( Sun Gu Kim ),이효구 ( Hyo Ku Lee ),이성갑 ( Seong Kap Lee ),홍희도 ( Hee Do Hong ),이부용 ( Boo Yong Lee ),이옥환 ( Ok Hwan Lee ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2011 한국식품저장유통학회지 Vol.18 No.3
Recent studies suggested that Cheonnyuncho is a significant source of bioactive phenolic compounds, comparable to phytochemicals, including green tea and onion. In this study, the hot-water and 80% ethanolic extracts of Cheonnyuncho were assessed as to their total phenol content, total flavonoids content, antioxidant activity (DPPH radical-scavenging activity and reducing power), and anti-obesity activity. The results showed that the total phenol contents of the hot water extract and the 80% ethanolic extract were 16.52±3.87 and 13.44±0.85 mg GAE/g, respectively. The total flavonoids content was detected only in the 80% ethanolic extract, however, with a 778.08 μg catechin equivalents/g content. The DPPH radical-scavenging activity and reducing power of the 80% ethanolic extract from Cheonnyuncho was significantly higher than those of the water extract (p < 0.05). During the adipocyte differentiation, the 80% ethanolic extract of Cheonnyuncho more significantly inhibited lipid accumulation and ROS production than the 3T3-L1 cells that were treated with hot water extract. Furthermore, the 80% ethanolic extract of Cheonnyuncho suppressed the mRNA abundance of the adipogenic transcription factor, PPARγ (peroxisome proliferator-activated receptor γ), and its target gene, aP2 (adipocyte protein 2). These results indicate that Cheonnyuncho extracts can inhibit adipogenesis through a mechanism that involves direct down regulation of PPARγ gene expression or via modulation of ROS production associated with radical-scavenging activities.
李聖甲,朴泰淳 한경대학교 2004 論文集 Vol.26 No.1
Deodorized soybean oils(DSO) were obtained to 2 types. Sample 1 was carried out a general refining process, which is degumming-alkali refining-bleaching-deodorizing. Sample 2 and 3 were not general refining process, its were carried out only both decantation of insoluble impurities and batch type deodorizing(BTD). At this time, BTD was composed of 3 stages, operating differences were vacuum degree, maximum temperature, stripping steam and retention time etc. DSO obtained were appeared original physicochemical characteristics. Sample 1 had acid value 0.034, Lovibond color 9.1Y10.9R, peroxide value 0 meq/kg oil and thin yellow color's soybean oil. But sample 2 had acid value 0.078, Lovibond color 65.0Y/18.39R/4.2B/0.1N, peroxide value 0.7 meq/kg oil and bright green color's soybean oil. Sample 3 had acid value 0.072, Lovibond color 37.3Y/3.8R/0.1B/0.1N, peroxide value 1.6 meq/kg oil and dark brown color's soybean oil. These colorful DSO were expects as raw materials of various seasoning oils as like pine needle and/or perilla leaf seasoning oil.