포도씨 탈지박 추출물 처리가 3T3-L1 Preadipocyte 내 지방 생성에 미치는 영향

최용민(Youngmin Cho),이선미(Seon-Mi Lee),김영화(Younghwa Kim),전건욱(Geonuk Jeon),성지혜(Jeehy Sung),정헌상(Heon-Sang Jeong),이준수(Junsoo Lee) 한국식품영양과학회 2010 한국식품영양과학회지 Vol.39 No.6

본 연구에서는 농산 가공 폐기물로 버려지고 있는 포도씨 탈지박 methanol 추출물의 항비만 활성을 확인하고자 하였다. DGSE에 의한 TG 생성 저해효과를 측정하기 위해 시료를 3T3-L1 preadipocyte에 농도별(0, 25, 50, 100, 200 ㎍/mL)로 처리하면서 분화를 유도하였다. 실험 결과 DGSE는 지방세포내의 TG 생성과 GPDH 활성 및 주요 전사 인자인 PPARγ 및 C/EBP α와 β의 발현을 농도 의존적으로 억제하는 것으로 나타났다. DGSE는 100 ㎍/mL의 비교적 낮은 농도에서도 우수한 지방 분화억제 활성을 나타내어 경제적이며 효과적인 항비만 기능성식품으로서의 활용가치가 기대된다. The objective of this study was to evaluate the effect of defatted grape seed extract (DGSE) on adipocyte differentiation in 3T3-L1 preadipocytes. DGSE at 100 ㎍/mL significantly suppressed lipid accumulation and glycerol-3-phosphate dehydrogenase activity in hormonally stimulated adipocytes, an indicator of adipocyte differentiation. In order to understand the anti-adipogenic effects of DGSE, the changes in the expression of several adipogenic transcription factors including peroxisome proliferator-activated receptor (PPAR) γ, CCAAT/ enhancer-binding protein (C/EBP) α and β were investigated using immunoblotting. DGSE suppressed the expression of PPARγ, C/EBPα, and C/EBPβ proteins compared with control adipocytes in a dose-dependent manner. This results indicated that DGSE may alter fat mass by directly affecting adipogensis in maturing preadipocytes and thus may have applications for the treatment of obesity.

채소류의 비타민 K1 분석을 위한 추출방법의 비교

김현기(Hyeongi Kim),최용민(Youngmin Choi),조영숙(Young-Sook Cho),성지혜(Jeehye Sung),함현미(Hyeonmi Ham),이준수(Junsoo Lee) 한국식품영양과학회 2014 한국식품영양과학회지 Vol.43 No.11

본 연구에서는 HPLC를 사용하여 채소류 식품군에서 비타민 K1의 분석법을 확립하고 이에 대한 분석법 검증하고자 하였다. 그 결과 본 시험법에서 표준용액의 피크유지시간과 부추 추출액의 피크유지시간이 일치하여 특이성을 확인하였다. 검량선의 상관계수(R<SUP>2</SUP>)는 0.9994 이상으로 높은 유의 수준을 보여 분석에 적합함을 알 수 있었으며, 검출한계는 0.1335 ng/injection volume(50 μL)이었고 정량한계는 0.2784 ng/injection volume(50 μL)으로 설정되었다. 일내, 일간분석에서 정밀도를 나타내는 변동계수(coefficient variation, CV)는 표준용액에서 각각 1.979%, 2.107%로 나타내었고 정확성은 99.439%로 나타내어 채소류에서 비타민 K1의 분석법이 적합한 시험법임이 검증되었다. 본 분석법에 따라 채소류의 비타민 K1을 분석한 결과 식품공전의 효소를 이용한 분석법보다 더 높은 추출률을 나타내었으며 다른 물질의 간섭 없이 분석 가능하여 채소류의 비타민 K1의 검출에 응용되어 이용될 수 있을 것으로 판단된다. The objective of this study was to compare two extraction methods for determination of vitamin K1(phylloquinone) in vegetables. In addition, analytical method validation parameters such as accuracy, precision, limit of detection (LOD), limit of quantification (LOQ), and linearity were calculated to ensure the method"s validity. Vitamin K1 was quantified by reversed-phase HPLC using post-column derivatization and fluorescence detection (Exλ=243 nm, Emλ=430 nm). Higher analytical values were observed using solvent extraction compared to those from the enzyme extraction method. The results from the method validation showed high linearity in the calibration curve with a coefficient of correlation (R<SUP>2</SUP>) of 0.9994. The LOD and LOQ were 0.1335 and 0.2784 ng/injection volume (50 μL), respectively. The inter-day precision and inter-day precision were 2.0% and 2.1%, respectively. Overall recovery was close to 100% (n=5). The phylloquinone contents ranged from 9.42 to 1,212.57 μg/100 g. Our study provides reliable data on the phylloquinone contents in commonly consumed vegetables in Korea.

식품 영양 연구, 정책, 산업의 기반이 되는 국가표준식품성분표의 활용

임성희,김정봉,조영숙,최용민,박홍주,김세나,Lim, Sung-Hee,Kim, Jung-Bong,Cho, Young-Sook,Choi, YoungMin,Park, Hong-Ju,Kim, Se-Na 한국식품영양학회 2013 韓國食品營養學會誌 Vol.26 No.4

The National Standard Food Composition Table published by the Rural Development Administration (RDA) provides the foundations in research, nutrition monitoring, policy and dietary practices in Korea. This databases consists of several sets of data including food descriptions, nutrients, portion weights, and source of data. The National Standard Food Composition Table have been published since 1970 and, recently, new version (8th edition) of Food Composition Table which has quantitative and qualitative nutrient data is released in 2011. In addition, the User-friendly Food Composition Table is divided into adult, children, and elderly categories depending on the subjects because we need different nutrients according to various ages. The Tables of Food Functional Composition is firstly edited in 2009. RDA published the minerals and fatty acids composition table, tables of amino acid, fat-soluble vitamin composition table, and the cholesterol table. The resulting database will be widely used. The users of the databases are from diverse fields, includeing federal agencies, the food industry, health professionals, restaurants, software application developers, academia and research organizations, international organizations, and foreign governments ect. Therefore, consistent improvements of the database is important, so that people can better address such health challenges by providing reliable and accurate data.

모싯잎 채취 시기별 성분 함량, ACE 및 AChE 저해 활성

이종국,이정,조희제,김재경,최용민,Lee, Jong-Kug,Lee, Jeong,Cho, Hui-Je,Kim, Jae-Kyung,Choi, Youngmin 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.2

This study was performed to determine the optimal time of harvest for ramie leaves with the two varieties (Seocheon Seobang and Seoncheon Baekpi) by comparison of physiological activity and physicochemical characteristics. The crude protein, minerals, ascorbic acid, folate, chlorophyll, ACE inhibitory activity and AChE inhibitory activity were determined. The amount of crude protein in ramie leaf, which was collected in Seocheon-gun, Chungcheongnam-do, grew up steadily from early May to September. The content of calcium in was higher in Baekpi than in Seobang. Seobang displayed its highest value of 3,569.90 mg% in September, while Baekpi displayed its highest value of 3,163.84 mg% in October. Although, folate and vitamin C contents in the two varieties were slightly different, they were higher as the growth date grew in October. The highest value of chlorophyll content was observed in October, which was later in the vegetative state. ACE inhibitory activity and AChE inhibitory activity appeared to be higher in Baekpi than in Seobang. Between June and August, ACE inhibitory activity was highest in Baekpi variety.

콩의 종류 및 조리방법에 따른 단백질·아미노산 함량 변화

임정연,김상천,김세나,최용민,양미란,조인희,김행란,Im, Jeong Yeon,Kim, Sang-Cheon,Kim, Sena,Choi, Youngmin,Yang, Mi Ran,Cho, In Hee,Kim, Haeng Ran 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.5

Purpose: The objective of this study was to provide nutritional information (protein and amino-acid contents) of soybeans (Baktae, Seoritae, Huktae, and Seomoktae) with different cooking methods. Methods: Raw, boiled (in $100{\pm}15^{\circ}C$ of water for 4 hr), and fried (in a pan at $110{\pm}15^{\circ}C$ for $20{\pm}5min$) soybean samples were prepared. Contents of protein and amino acids were determined. Results: Protein content in raw Baktae, Seoritae, Huktae, and Seomoktae soybeans ranged from 361.0 to 386.8 mg/g. Protein contents differed according to cooking methods. They were higher in pan-fried beans (107.9-113.5%) than in raw or boiled soybeans (48.2-49.5%). A total of 18 amino acids were analyzed. Amino acid data sets were subjected to principle component analysis (PCA) to understand their differences according to soybean types and cooking methods. Bean samples could be distinguished better according to cooking method in comparison with bean types by principle component (PC1) and PC2. In particular, fried soybeans contained much higher levels of cystein. Other amino acids were the dominant in raw and boiled ones. On the other hand, the amounts of threonine, histidine, proline, arginine, tyrosine, lysine, tryptophan, and methionine were higher in raw bean samples than in cooked ones. Conclusion: The contents of amino-acids and proteins are more effected by different cooking methods in comparison with soybean types.

국내 소비되는 봄나물의 Trienzyme 추출법을 적용한 엽산 함량 분석

김보민(Bo Min Kim),김소민(So-Min Kim),오지연(Ji Yeon Oh),조영숙(Young-Sook Cho),김세나(Se-Na Kim),최용민(Youngmin Choi) 한국식품영양과학회 2014 한국식품영양과학회지 Vol.43 No.11

본 연구에서는 국내 엽산 분석 데이터의 질적?양적 향상을 위해 첫째, AOAC법의 trienzyme 추출법과 식품공전의 암모니아 가수분해법을 비교 분석하고 둘째, 엽채류에 있어 trienzyme 추출법의 검증을 위해 국제표준인증물질을 분석하고 정밀성과 정확성을 측정하였다. 마지막으로 검증된 추출법을 적용하여 시판 봄나물(생것, 데친것)의 총 엽산 합량을 L. casei를 이용한 미생물학적 정량법을 적용하여 비교 분석하였다. 연구 결과 CRM 485(mixed vegetable), CRM 487(pig liver), CRM 121(wholemeal flour), 시금치, 돌미나리의 경우 암모니아 추출법보다 trienzyme 추출법을 적용할 경우 엽산 함량이 시료에 따라 1.2에서 5.8배까지 증가하였다. 따라서 나물 등 엽채류 식품에 함유된 천연 엽산 분석에는 trienzyme 추출법 적용이 필요한 것으로 생각된다. Trienzyme 추출법을 적용하여 분석한 봄나물(생것, 데친 것)의 엽산 함량은 습물 기준(wet weight basis) 나물 생시료의 경우 오가피(146.9 μg/100 g), 부지갱이(142.8 μg/100 g), 갯기름(140.4 μg/100 g)의 엽산 함량이 15개의 분석시료 중 높은 값을 나타내었다. 반면 건물 기준(dry weight basis)을 적용한 절대량 비교에서는 민들레(1,643.0 μg/g), 시금치(1,284.8 μg/g), 비름나물(1,222.5 μg/g) 순으로 높은 엽산 함량을 나타내었다. 가죽나물, 참두릅, 세발나물, 돌미나리, 참취나물 경우 100°C에서 30초간 데쳤을 때 엽산 함량은 차이가 없었으며(P>0.05) 갯기름나물을 제외한 나머지 9개 시료에서는 엽산 함량이 11∼63% 감소하였다(건물 기준 비교). 본 연구에 적용된 엽산 trienzyme 추출법은 상대적으로 부족한 국내 다소비 식품의 엽산 분석 연구에 활용될 것으로 생각되며 나아가 국가표준식품성분표 작성을 위한 엽산 데이터베이스 구축의 기초 자료가 될 것이다. Trienzyme digestion (AOAC Official Method 2004.05) procedure using protease, α-amylase, and chicken pancreas conjugase was evaluated to determine its usefulness in the microbiological quantitation of total folate in foods. Folate values obtained by alkali hydrolysis (Korean Food Standards Codex) were compared to those obtained by the trienzyme method for four certified reference materials (CRM) representing diverse matrixes. Trienzyme treatment increased measurable folate from most CRM compared to levels found after alkali hydrolysis. The largest increases were observed with CRM 487 (pig liver, 5.8-fold) and CRM 121 (whole meal flour, 3.1-fold) after trienzyme digestion. Using trienzyme digestion method, total folate contents of raw and blanched edible plants were determined. Eleutherococcus senticosus (146.9 μg/100 g) showed the highest total folate content, followed by Aster glehni F. Schmidt (142.8 μg/100 g) and Ledebouriella seseloides H. Wolff (140.4 μg/100 g) on a wet weight basis. Blanching of samples resulted in an insignificant decrease in folate content for five samples and 11~63% reduction for nine samples. Our finding suggests that trienzyme digestion method is accurate for the determination of food folate in leafy vegetables.