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수삼의 증숙 횟수에 따른 페놀산 함량 변화와 라디칼 소거활성
김영찬(Young-Chan Kim),홍희도(Hee-Do Hong),노정해(Jeonghae Rho),조장원(Chang-Won Cho),이영경(Young-Kyung Rhee),임주혁(Joo Hyuk Yim) 고려인삼학회 2007 Journal of Ginseng Research Vol.31 No.3
본 연구는 증숙 횟수에 따른 인삼의 총페놀 화합물 함량과 페놀산 획분의 DPPH, ABTS 라디칼 소거활성을 시험하고, 개별 페놀산 조성과 함량을 GC로 분석하였다. 총페놀 함량은 0.53-2.89%로 증숙 횟수에 비례하여 증가하였다. 결합 형태에 따른 페놀산 획분의 함량은 결합형>에스테르형>유리형 순으로 나타났으며, 이들 세 획분의 총량 (1.03-1.41%)은 증숙 횟수에 영향을 받지 않았다. 각 획분에서 salicylic, cinnamic, ρ-hydroxybenzoic, gentisic, vanillic, syringic, caffeic, ferulic aicd가 확인되었으며, 이 중 gentisic acid와 ferulic acid가 주된 페놀산으로 50% 이상을 차지하였다. 각 페놀산 획분은 50% 이상의 DPPH와 ABTS 라디칼 소거활성을 보였으며, 결합형태에 따른 페놀산 획분 간에는 큰 차이가 없었다. 반면 각 획분별로 증숙 횟수에 따라 라디칼 소거활성이 차이를 보였으며, 증숙 횟수가 증가할수록 라디칼 소거활성도 증가하는 경향을 보였다. This study was conducted to investigate the contents of the total phenolic compounds, and DPPH, ABTS radical scavenging activities of phenolic acid fractions of ginseng according to steaming times. Also the individual phenolic acid compositions and contents were analyzed by GC. The contents of the total phenolic compounds proportionally increased from 0.530 to 2.893% according to steaming times. Phenolic acid fractions were separated according to bound types, and the insoluble bound form fraction showed the highest contents followed by ester form fraction and free form fraction. The total contents of these three fractions (1.031-1.416%) were not significantly influenced by steaming times. Salicylic, cinamic, p-hydroxybenzoic, gentisic, vanillic, syringic, caffeic, ferulic acid were found in each fraction, and gentisic and ferulic acid were the major phenolic acid. Each phenolic acid fraction showed over 50% of DPPH and ABTS radical scavenging activities. There were no differences between the phenolic acid fractions according to binding types. Free radical scavenging activities were affected by a number of steaming times and augmented as steaming times increased.
김영찬(Young-Chan Kim),조장원(Chang-Won Cho),이영경(Young-Kyung Rhee),유경미(Kyung Mi Yoo),노정해(Jeonghae Rho) 한국식품영양과학회 2007 한국식품영양과학회지 Vol.36 No.11
본 연구는 효소처리와 열처리를 통하여 인삼의 추출수율과 비사포닌계 페놀성 화합물의 함량을 증가시키고, 각 처리군의 항산화 활성을 시험하였다. 효소처리의 경우 pectinase(76.0%)>cellulase(44.7%)>α-amylase(43.1%)>protease(34.3%)의 순으로 처리효소에 따라 큰 차이를 보였으며, 열처리구의 경우 90℃ 처리구의 추출수율이 48.7%로 가장 낮았으며, 그 외의 온도 구간에서는 51.1~53.1%로 비슷한 추출수율을 보였다. 총페놀 함량은 pectinase 처리구가 2.21%로 가장 높았으며, 열처리의 경우 90℃ 처리구에서 2.34%로 가장 높게 나타났다. 시료를 100 ㎎/㎖로 처리한 경우는 용매추출물에서 12.3~33.2%, 효소처리구에서 29.7~40.3%, 열처리구는 57.8~75.2%의 DPPH 라디칼 소거활성을 보였다. ABTS 라디칼 소거능은 pectinase 처리구가 60%의 라디칼 소거활성을 보여 가장 높은 활성을 보였으며, 열처리구의 경우 175℃ 처리구에서 60% 이상의 라디칼 소거능을 보였으며, 150℃, 120℃, 90℃ 순으로 소거활성이 낮았다. In this study, extraction yield of ginseng and contents of phenolic compounds were increased through enzyme and heat treatment, and antioxidant activities of each treatment group were investigated. In the case of enzyme treatment groups, the extraction yields showed remarkable difference: pectinase (76.0%)> cellulase (44.7%)> α-amylase (43.1%)> protease (34.3%). Heat treatment groups did not show much difference in extraction yields (51.1~53.1%) except for 90oC-treated group (48.7%). Pectinase-treated group (2.21%) and 90oC heat treatment group (2.34%) showed the highest total phenol contents. DPPH radical scavenging activities of the solvent- treated, enzyme-treated and heat-treated extracts were 12.3~33.2%, 29.7~40.3% and 57.8~75.2%, respectively, at 100 ㎎/㎖ concentration. The pectinase-treated extract exhibited the greatest ABTS radical scavenging activity (60%), followed by 150oC, 120oC, and 90oC-treated groups.
효소처리에 의한 백삼 저분자 화합물의 V79-4 세포주에 대한 항산화 활성
김영찬(Young-Chan Kim),임주혁(Joo Hyuk Yim),노정혜(Jeonghae Rho),조장원(Chang-Won Cho),이영경(Young-Kyung Rhee) 고려인삼학회 2007 Journal of Ginseng Research Vol.31 No.3
본 연구는 효소분해를 통하여 인삼의 저분자 화합물을 추출하고 추출수율, 총페놀 함량, V79-4 세포주를 이용한 항산화 활성을 시험하였다. 조추출물의 추출 수율은 29.5-76%였으며, 총페놀 함량은 0.45-2.21%로 처리 효소에 따라 차이를 보였으며, pectinase 처리구가 추출 수율과 총페놀 함량이 가장 높았다. V79-4 세포주에 대해서는 pectinase 처리구와 α-amylase 처리구에서 50% 이상의 세포 보호효과를 나타내었다. 세포내 항산화 관련 효소계의 활성을 시험한 결과 SOD활성은 처리 효소에 따른 유의적인 차이가 없었으나, CAT와 GPx 활성은 pectinase 처리구에서 유의적으로 높은 활성을 보였다. 또한 지질과산화 활성을 시험한 결과에서도 pectinase 처리구와 protease 처리구에서 50% 이상의 MDA 생성 억제를 보였다. This study examined the extraction yields, total phenolic compounds content and the antioxidant activities on V79-4 cells of white ginseng extracts prepared by enzyme treatment. Yields of crude extract were 29.5-76%, and total phenolic compounds content showed 0.45-2.2% according to enzyme treatments. Pectinase treatment group showed the highest values of extraction yields and total phenolic compounds content. Pectinase and a-amylase treatment groups protected V79-4 cell viability(above 50%) against H₂O₂-induced oxidative damage. In the result of antioxidant enzyme activity evaluation in cells, enzyme treatments did not show the significant difference of SOD activity (p>0.05). However, pectinase treatment group exhibited increased CAT and GPx activities (p>0.05). Also, pectinase and protease treatment group inhibited MDA formation (>50%) in the lipid peroxidation protection experiment.
XML 문서 보안을 위한 새로운 XML-Signcryption scheme 설계 및 구현
한명진,이영경,신정화,이경헌,Han, Myung-Jin,Lee, Young-Kyung,Shin, Jung-Hwa,Rhee, Kyung-Hyung 한국정보처리학회 2003 정보처리학회논문지 C : 정보통신,정보보안 Vol.10 No.4
As the XML is approved standard language by the UN, the progress which complemented the XML security has being processed rapidly. In this paper, we design and implement the "XML-Signcryption" as a security mechanism to protect the XML document that can operate between other platforms. The signature and encryption which is the standard specification in W3C needs to be able to proceed them separately. Generally the signature and encryption require four times modular exponential operation, however the signcryption only needed three times modular exponential operation. This will benefit overall system effectiveness in terms of cost. And this scheme offers to convenient the user, because the signature and encryption implement as a single XML format. This tool can save the parsing time as a number of tags is few within a document. And also, in this paper, based on a research of Web Services security, we can apply XML-Signcryption to the SOAP message to provide the security services. Based on the XML-Signcryption scheme which provides confidentiality, integrity, authentication and non-repudiation to the XML document and Web Service security simultaneously.
성수경,이영경,조장원,김은영,강동주,홍희도,Sung, Su-Kyung,Rhee, Young Kyung,Cho, Chang-Won,Kim, Eun Young,Kang, Dong-Zhou,Hong, Hee-Do 한국식품영양학회 2015 韓國食品營養學會誌 Vol.28 No.5
ASW0 is a polysaccharide derived from the perennial herb Aster scaber Thunberg. We isolated ASW0, a fraction of crude polysaccharide, by means of ethanol precipitation and dialysis after hot water extraction to investigate its physicochemical properties and immunostimulatory effects. ASW0 contains neutral sugar (45.7%), acidic sugar (51.6%), protein (2.3%), and 2-keto-3-deoxy-D-manno-octonate (KDO) (0.4%). The neutral sugar in ASW0 (in mole percentage) was mainly composed of arabinose (34.5 mol%), glucose (31.1 mol%), galactose (14.9 mol%), and rhamnose (8.1 mol%), which are characteristic of pectic polysaccharides. ASW0 also contained small amounts of xylose, mannose, and fucose. The anti-complementary activity of ASW-0 was similar to that of polysaccharide K (used as positive control). ASW0 exhibited no cytotoxicity in RAW 264.7 macrophages and dramatically increased nitric oxide (NO) production in a dose dependent manner ($0.3{\sim}30{\mu}g/mL$). Also, macrophages stimulated with ASW0 showed enhanced production of immunostimulatory cytokines such as interleukin-6 (IL-6) and tumor necrosis factor alpha ($TNF-{\alpha}$) in a dose dependent manner. These results suggest that the ASW0 have a potent immunostimulatory effect and can be used as a natural immune health ingredient.
흡착 공정을 활용한 홍경천(Rhodiola sachalinensis) 유산균 발효물의 이화학적 특성 및 항산화 활성
성수경,이영경,조장원,이영철,김영찬,홍희도,Sung, Su-Kyung,Rhee, Young-Kyung,Cho, Chang-Won,Lee, Young-Chul,Kim, Young-Chan,Hong, Hee-Do 한국식품영양학회 2012 韓國食品營養學會誌 Vol.25 No.4
Rhodiola sachalinensis fermentates by lactic acid bacteria were prepared using the adsorption process, and were investigated for changes of the main compounds and anti-oxidative activities during the adsorption and fermentation process. While the R. sachalinensis extract (RSE), which did not go through the adsorption process, showed little change in pH during fermentation and a significant reduction in the number of lactic acid bacteria, the pre-preparatory adsorption process was found to be helpful for promoting fermentation and for maintenance of bacterial numbers. The contents of total phenolic compounds mostly decreased during the adsorption process, but showed an increasing tendency to rebound during the fermentation process. The contents of salidroside and p-tyrosol in the RSE were 1153.3 mg% and 185.0 mg% respectively, and they did not significantly change after treatment with acid clay or bentonite as adsorbents, which were 1093.0 and 190.5 mg% by acid clay, and 882.2 and 157.3 mg% by bentonite. When the extract was fermented after treatment with acid clay or bentonite, the salidroside contents were decreased by 282.7 and 505.0 mg% respectively, but the p-tyrosol contents were increased by 714.0 and 522.4 mg% respectively. Compared to the DPPH radical scavenging activity of the RSE (66.8%) at the conc. of 0.1%, that of the fermented RSE, which went through adsorption process with acid clay or bentonite, was significantly increased to 79.4 and 72.7% respectively at the same concentration (p<0.05). Though fermentation by lactic acid bacteria was suppressed in the RSE, the results suggested that the adsorption process may promote fermentation without any change in the content of major active compounds. It is expected that fermentation by lactic acid bacteria could improve the antioxidant activity and various associated functionalities of R. sachalinensis.