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최민순(Min Soon Choi),장선일(Seon Il Jang),박관하(Kwan Ha Park),최상훈(Sang Hoon Choi),조정곤(Jeong Gon Cho),김종면(Jong Myeon Kim),김종연(Jong Yeon Kim) 한국어병학회 1995 한국어병학회지 Vol.8 No.2
Physiological activities of E. compressa were examined after oral and intraperitoneal(i.p.) adminstration in young(8g) Israeli and colored carp. Hematological parameters were evaluated to test physiological respose. Anti-bacterial activity was examined by counting the number of bacterial cells in the kidney, and also by measuring the change of agglutinin titers following A. sobriae infection. There was a tendency of increase in E. compressa-fed groups in total protein, albumin and glucose levels. The most marked increase was noted in the group fed with 5% E. compressa. GPT and GOT levels were reduced with the increase of E. compressa concentration. Feeding of E. compressa did not alter haematocrit(Ht) and hemoglobin (Hb) values. The number of A. sobriae was reduced in all groups intraperitoneally treated with variable concentration of E. compressa-extract. The lowest bacterial cells were found at the group intraperitoneally treated with 30㎍ of E. compressa-extract per g of colored carp(30㎍/g), indicating that the anti-bacterial activity is maximized at this concentration. The agglutinin titers were elevated in E. compressa extract-treated groups(30㎍/g) with the maximum value of 6.0±1.1. These results indicate that E. compressa adminstration activated physiological response, and triggered a cascade for anti-bacterial reaction.
건조방법과 감마선 조사에 따른 포도가공부산물의 색상 변화 및 항산화활성
조지은(Ji-Eun Jo),육홍선(Hong-Sun Yook),김경희(Kyoung-Hee Kim),백종연(Jong-Yeon Baek),문영자(Young-Ja Moon),박성진(Sung-Jin Park),장순애(Soon-Ae Jang) 한국식품영양과학회 2010 한국식품영양과학회지 Vol.39 No.12
본 연구는 폐자원인 포도가공부산물을 활용한 기능성 소재 개발의 기초 자료 마련을 위해, 열풍 및 동결건조한 뒤 1~20 kGy의 감마선 조사를 실시한 포도가공 부산물의 품질 특성 및 항산화활성의 변화를 관찰하였다. 색도는 열풍건조시료의 경우 3 kGy에서 가장 높은 L값과 a값을 나타낸 후 조사선량 증가에 따른 감소를 나타내었고, 동결건조시료의 경우 가장 높은 조사선량인 20 kGy에서 가장 높은 L값과 b값을 나타내어 열풍건조라는 고온의 전처리를 통한 색소의 파괴가 미리 진행되어 감마선 조사에 따른 영향을 나타내지 않았으며, 3 kGy의 감마선 조사는 열풍건조한 포도가공 부산물 시료의 색택에 좋은 영향을 미치는 것으로 나타났다. 총 페놀화합물의 함량을 측정한 결과, 열풍건조시료 메탄올 추출물에서는 3 kGy 조사구에서 가장 높은 함량을 나타내었고 조사선량 증가에 따른 감소를 나타내었으나, 비조사구보다는 조사구에서 더 높은 페놀화합물 함량을 나타냈다. 동결건조시료 메탄올추출물의 경우, 비조사구에서 가장 높은 함량을 나타내었으나 조사구에서는 3 kGy 조사구가 가장 높은 페놀화합물 함량을 나타내었다. DPPH 및 ABTS를 이용한 라디칼 소거능의 측정 결과 역시 페놀화합물 함량의 측정결과와 마찬가지로 열풍건조시료의 메탄올추출물에서 3 kGy 조사구가 가장 높은 라디칼 소거능을 나타내었다. 환원력은 시료를 1~5 ㎎/mL의 농도로 희석하여 실험하였으며, 그 결과 열풍과 동결건조시료 모두 3 kGy 조사구에서 가장 높은 활성을 나타내었다. 따라서 본 연구를 통해 3 kGy의 감마선 조사는 포도 가공 부산물의 색택 및 항산화능을 향상시킴을 알 수 있었다. 하지만 가공부산물 활용의 측면에서 볼 때, 감마선 조사에 따른 포도부산물의 항산화 활성 증가는 미약하거나 없는 것으로 나타나 큰 의미를 갖지 못했다. This study was carried out to examine the changes of the quality feature and antioxidant activity of grape by-products. This experiment was to arrange the basic data for developing a functional material using grape by-products which were useless resources. Hot-air and freeze drying were followed by the gamma irradiation of 1~20 kGy. Hunter's color value, in case of hot-air drying, showed the highest L and a value in the 3 kGy, and it decreased according to the increase of the exposure dose. In the case of freeze drying it showed the highest L and b value at the highest exposure, 20 kGy. It was considered that the breakdown of the pigment through high temperature processing was launched and the influence according to the gamma irradiation was not shown. The gamma irradiation of 3 kGy appeared to have a good influence on the color of the grape by-products which went through hot-air drying. The contents of the total phenolic compounds, in case of hot-air drying, showed the highest total polyphenol contents in the 3 kGy irradiation and it decreased according to the increase of the exposure dose; in contrast, the higher phenolic contents showed in the irradiated group than in the control. In case of freeze drying, the highest phenolic contents appeared in the control but 3 kGy showed the highest one in the irradiated group. Results of radical scavenging activity using DPPH and ABTS indicated that 3 kGy showed the highest radical scavenging activity in hot-air and freeze drying. Therefore, it was found that gamma irradiation of 3 kGy could improve the color and antioxidant activity of grape by-products, but an antioxidant activity of grape by-product due to the gamma irradiation was a little affected in the aspects of by-product utilization.