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배추의 항돌연변이 및 in Vitro 항암 효과 -터널식 재배 방법에 의한 배추의 기능성 증진-
전혜경 ( Hye Kyung Chun ),김보경 ( Boh Kyung Kim ),박홍주 ( Hong Ju Park ),조수목 ( Soo Muk Cho ),김세나 ( Se Na Kim ),곽정호 ( Jung Ho Kwak ),박건영 ( Kun Young Park ) 부산대학교 김치연구소 2009 김치의 과학과 기술 Vol.12 No.-
The antimutagenic and anticancer effects of baechu cabbage (Brassica campestris L. ssp pekinensis [Lour.] Rupr.) cultivated in Noji and Tunnel in spring were investigated under in vitro and cellular system using HT-29 human colon carcinoma cells. Proximate composition, mineral and vitamin contents of baechu cabbages (Noji and Tunnel) were evaluated. Antimutagenicity were measured in Ames test using N-methyl-N`-nitro-N-nitrosoguanidine (MNNG) and aflatoxin B1 (AFB1). The viability and growth of HT-29 cells were evaluated by MTT (3-(4,5-dimethyl-thiazol)-2,5-diphnyltetrazolium bromide) assay and growth inhibition test, respectively. The gene and protein expressions of apoptosis-related proteins such as Bax, Bcl-2, p53 and p21 were investigated by reverse transcription-polymerase chain reaction (RT-PCR) and western blot. The contents of carotene, Ca, K in Tunnel baechu cabbage (Tunnel) were higher than those of Noji baechu cabbage (Noji). The methanol extract from the spring baechu cabbage particular cultivated by Tunnel method effectively reduced mutagenicity induced by MNNG. The Tunnel also showed higher antimutagenic effects against AFB1 than the Noji. The HT-29 cells showed the significant decreases in cell viability by the treatment of the Tunnel with dose-dependence in MTT assay. The Tunnel also inhibited on the growth of HT-29 cells in a time-dependent manner. The baechu cabbage induced apoptosis in HT-29 cells were associated with the decreased expression of the anti-apoptotic Bcl-2 and increased expression of p53, p21 and Bax. The present study suggests that the baechu especially the Tunnel would have increased antimutagenic effect and anticancer activity through induction or repression of apoptosis. (Cancer Prev Res 13, 122-129, 2008)
조수묵,김재호,박홍주,전혜경,Cho, Soo-Muk,Kim, Jae-Ho,Park, Hong-Ju,Chun, Hye-Kyung 한국미생물·생명공학회 2009 한국미생물·생명공학회지 Vol.25 No.4
To develop a new traditional rice wine by using Gardenia jasminoides, various fermentation methods such as without cooking, with cooking and with starter seed methods were studied. The condition of alcohol fermentation was investigated by addition of 1% Gardenia jasminoides into mash. Among the fermented methods, the fermentation with starter seed was the best as the alcohol was 19%. The acceptability of the Gardenia jasminoides rice wine with different methods were compared. The starter seed method which was prepared by adding 1% Gardenia jasminoides into mash showed the best acceptability in the sensory evaluation test and color test.
이산화염소 및 citric acid 처리가 minimally processed and refrigerated (MPR) salad의 미생물학적 안전성 및 품질에 미치는 영향
염형준,고종관,김미리,조용식,전혜경,송경빈,Youm, Hyoung-Jun,Ko, Jong-Kwan,Kim, Mee-Ree,Cho, Yong-Sik,Chun, Hye-Kyung,Song, Kyung-Bin 한국식품과학회 2005 한국식품과학회지 Vol.37 No.1
Aqueous chlorine dioxide and citric acid treatment was introduced to insure microbial safety of minimally processed and refrigerated (MPR) salad. Salad samples were treated with 50 ppm chlorine dioxide and 1% citric acid. Chemical treatment decreased total aerobic bacteria, yeast and molds, E. coli, and Listeria by 3.75, 3.47, 3.41, and 3.38 log cycles, respectively, and polyphenoloxidase activity of MPR salad by 49.73%. Plain water washing of salads did not effectively decrease microbial growth. These results indicate appropriate chemical treatment provides microbial safety and quality control in MPR salad during marketing. Minimally processed and refrigerated(MPR) 셀러드의 미생물학적 안전성 및 저장성 증대를 위하여 이산화염소와 citric acid 처리를 이용하여 실험한 결과 총 호기성 세균을 3.75 log cycle, 효모와 곰팡이는 3.47 log cycle, 대장균은 3.41 log cycle, Listeria 속은 3.38 log cycle 감소시켰다. 물로 세척한 경우는 샐러드의 미생물을 효과적으로 제거하지 못한 반면 화학적 처리구는 생육 미생물을 3.3-3.7 log cycle 감소시킴으로써 식품의 미생물학적 안전성을 보장해 주었다. 또한 샐러드 저장 중 효소적 갈변 원인인 polyphenoloxidase의 활성을 감소시켜 대구조에 비해서 49.73%의 감소를 보였다. 따라서 이산화염소와 citric acid를 이용한 화학적 처리는 MPR 샐러드의 위생학적 안전성을 보장해 주고 또한 갈변 효소의 활성을 억제함으로써 저장성을 증대시키고 유통기간 연장에 도움이 된다고 판단된다.