서로 다른 추출방식이 블랙커런드 추출물의 항산화 및 항염 효능에 미치는 영향

한인화(In Hwa Han),조진아(Jin Ah Cho),윤은성(Eun Seung Yoon),이수진(Su Jin Lee),전지향(Ji Hyang Jeon),정해진(Hae Jin Jeong),홍지수(Ji Su Hong),김경아(Kyung Ah Kim) 충북대학교 생활과학연구소 2024 생활과학연구논총 Vol.28 No.2

Background/Objectives: Blackcurrants are well-known for their high content of antioxidants and their anti-inflammatory properties, both of which contribute to various health benefits. This study aims to investigate the antioxidant and anti-inflammatory activities of 80% ethanol extracts of blackcurrant (BCEs), extracted using different methods. Methods: Blackcurrant powder was extracted by two different methods: stirring (BCE-S) and ultrasound (BCE-U). Antioxidant efficacy was assessed by measuring the total phenol content, total flavonoid content, and DPPH radical scavenging ability of the BCEs. Cell viability was determined using the WST assay in Raw 264.7 cells while the anti-inflammatory effect was evaluated by observing the expression levels of COX-2, an inflammation-related protein, through western blot analysis. Results: BCE-S and BCE-U did not exhibit significantly different total phenol content and DPPH radical scavenging ability. However, the total flavonoid content was higher in BCE-S than in BCE-U. Cytotoxicity evaluation revealed that both extracts did not show cytotoxicity at all treatment concentrations. The protein level of COX-2, increased by LPS treatment, was reduced in BCE-U but not in BCE-S. Despite the difference in total flavonoid content, there was no difference in antioxidant efficacy between the two extracts. However, BCE-U exhibited superior anti-inflammatory efficacy, suggesting variations occurred in the extract functionality based on the extraction method. Conclusion/Implications: These results provide fundamental data for establishing an efficient extraction method that can be tailored to obtain specific functionalities.

제7기 1차년도(2016) 국민건강영양조사를 이용한 비만 및 건강행태에 따른 HDL-콜레스테롤 혈중 농도 비교 연구

한인화(Inhwa Han),정민영(Min Young Chong) 한국식품영양과학회 2020 한국식품영양과학회지 Vol.49 No.12

본 연구는 국민건강영양조사 제7기 1차연도인 2016년도에 실시된 건강 설문조사와 검진 조사에 응답한 만 20세 이상 성인을 대상으로 일반적 특성, 비만도, 건강행태에 따른 HDL-콜레스테롤 혈중 농도와 이상지질혈증 진단 기준에 따라 분류된 HDL-콜레스테롤 낮음, 정상, 높음군의 분포를 비교 분석하였다. 전체적으로 조사 항목에 따른 HDL-콜레스테롤 혈중 평균 농도는 이상지질혈증 기준인 40 ㎎/dL보다 높게 나타났으나 그룹별 분포를 보면 18.7%가 낮음군으로 나타났다. 일반적 특성 중 성별에 따라 여자가 남자보다 HDL-콜레스테롤 혈중 농도가 높았으며 이상지질혈증 기준에 따라 분류된 HDL-콜레스테롤 낮음군의 비율도 낮았다. 나이에 따라서는 남녀 모두 나이가 증가할수록 HDL-콜레스테롤 혈중 농도가 감소하고 낮음군의 비율은 증가하였다. 가구 수입과 교육 수준에 대해 남자는 가구 수입에 따른 HDL-콜레스테롤 혈중 농도 사이에서 유의적인 차이를 나타내었으며, 여자는 가구 수입과 교육 수준에 따른 그룹별 분포 차이가 유의적으로 나타났다. 여자의 경우 허리둘레에 따른 HDL-콜레스테롤 혈중 농도 차이를 제외하고는 BMI와 허리둘레 기준 모두에서 비만인 사람이 그렇지 않은 사람에 비해 HDL-콜레스테롤 혈중 농도가 낮았으며 낮음군의 비율은 증가하였다. 건강행태 중 아침 식사 빈도와 외식 빈도 모두 남자는 유의적 차이가 없었으며 여자는 HDL-콜레스테롤 그룹별 분포에서 유의적 차이를 나타내었다. 아침식사 빈도는 비례적인 관계가 나타나지 않았으며 외식 빈도가 증가할수록 낮음군의 비율이 감소하였다. 신체활동은 HDL-콜레스테롤 혈중 농도는 유의적인 차이를 나타내지 않았으나 그룹별 분포에서는 유의적인 차이를 나타내었다. 고강도 신체활동 일수는 여자에서, 중강도 신체활동 일수는 남자에서 양의 관계를 나타내었다. 흡연량이 증가할수록 남녀 모두 HDL-콜레스테롤 혈중 농도가 감소하고 낮음군의 비율은 증가하였다. 음주 빈도의 경우에는 남녀 모두 빈도수가 증가할수록 혈중 농도가 증가하고 낮음군의 비율이 감소하는 긍정적인 관계로 나타나 음주와 HDL-콜레스테롤과의 관계성에 대한 추가적인 연구가 필요한 것으로 보인다. 본 연구 결과에서 보이듯이 HDL-콜레스테롤 혈중 농도는 일반적 특성, 비만, 건강행태와 밀접한 관계를 맺고 있음으로 LDL-콜레스테롤 및 중성지방과 함께 이상지질혈증의 기준으로서 그 중요성을 인식하고 국민 건강의 올바른 지침을 마련하기 위해 HDL-콜레스테롤 혈중 농도를 이상지질혈증의 치료 기준으로 활용해야 한다고 판단된다. This study examined the variations in blood HDL-cholesterol (HDL-C) levels based on the data from the Seventh (2016) KNHANES. Further, the data was analyzed to correlate blood HDL-C levels with general characteristics, obesity and health behavior. Females showed higher HDL-C levels than males, and the levels decreased with age in males (P<0.001). HDL-C levels showed significant variations based on the household income in males (P<0.01). Males with obesity, as defined by both body mass index (BMI) and waist circumference, had lower HDL-C levels than normal but females with obesity defined only by BMI had lower levels (P<0.001). The HDL-C level showed significant variations based on the smoking and drinking frequency among the studied health behaviors (P<0.001). The distribution of low, moderate, and high groups classified by blood HDL-C levels showed significant variations by sex, age, obesity, smoking and drinking. Also, the distribution of the groups showed significant variations based on education levels, waist circumference and frequency of eating breakfast and eating outside in females. Similar variations were observed based on high-intensity physical activity in both males and females, and medium intensity physical activity in males (P<0.05). HDL-C levels correlated negatively with obesity and smoking and positively with physical activity. Drinking frequency, however, was associated positively with HDL-C levels and this implies that further studies on the relation of blood HDL-C with drinking are needed. In conclusion, HDL-C is closely related to general characteristics, obesity, and health behavior. Therefore the importance of using HDL-C as the standard parameter for dyslipidemia treatment should be emphasized.

두유, 이눌린, 쌀가루를 첨가하여 Lactobacillus acidophilus를 이용한 푸딩의 냉장 저장 중 품질 특성 및 프로바이오틱스 생존율

한인화 ( Inhwa Han ),임승용 ( Seung-yong Lim ) 한국산업식품공학회 2021 산업 식품공학 Vol.25 No.3

This research aimed to investigate the effects of the inoculation method and diverse ingredients on the quality properties and probiotics viability of pudding with milk and/or soymilk. The probiotic strain (Lactobacillus acidophilus, LA-5) was inoculated into the yogurt base and fermented until the pH is 5.10± 0.05. The fermented yogurt was added into pudding base (yogurt inoculation), or LA-5 was directly inoculated (direct inoculation). During the storage of the puddings at 4±1℃ for 4 wks, the quality characteristics (pH, acidity, texture) and the probiotics viability of pudding were measured and compared. As a result, the puddings with yogurt inoculation showed significantly lower pH and higher acidity than those with direct inoculation. In texture properties, including hardness, chewiness, and gumminess, the addition of rice powder increased those in milk pudding more but the addition of inulin in the milk-soymilk pudding more. The addition of rice powder increased probiotics viability more than inulin in milk and milk-soymilk puddings. Therefore, adding rice and/or inulin can potentially improve the probiotics viability and quality characteristics of pudding.

기능성 소재를 첨가한 우리밀 제빵 제품의 항산화 활성과 단백질 소화도

한인화(Inhwa Han),박병건(Byung Geon Park) 동아시아식생활학회 2014 동아시아식생활학회지 Vol.24 No.6

Cookies, muffins and baguettes were formulated with Korean wheat flour and compared with those made from imported wheat flour in terms of total phenol content, antioxidant activity, and in vitro protein digestibility (IVPD). Chunnyencho and Honghawsi were added to improve quality of the bakery products. Addition of Chunnyencho did not show any significant improvement, whereas Honghawsi increased total phenol content of cookies. Total phenol content in 80% ethanol extract of muffins prepared with Korean wheat flour was 1.5 times higher than those made from imported wheat flour, whereas total phenol content was 1.2 times higher in the 80% methanol extract of baguettes prepared with imported wheat flour compared to those made with Korean wheat flour. Overall, total phenol content of Korean wheat flour was higher than that of imported wheat flour because total phenol content was higher in 80% ethanol extracts than in 80% methanol extracts. Antioxidant activity was not significantly different between ethyl acetate extracts of bakery products from imported wheat and Korean wheat, whereas antioxidant activity of 80% methanol extract of muffins with Korean wheat was 2.4 times higher than that from imported wheat. IVPD was not significantly different in any bakery products made from imported wheat or Korean wheat but was higher in baguettes than cookies or muffins. Conclusively, bakery products made from Korean wheat had higher total phenol content and antioxidant activity than imported wheat.

대파 부위별 물과 에탄올 추출물의 항산화 효과 및 생리활성

한인화(Inhwa Han),김지현(Ji-Hyun Kim) 한국식품영양과학회 2017 한국식품영양과학회지 Vol.46 No.4

대파를 잎, 줄기, 뿌리로 나누어 부위별로 물과 80% 에탄올로 추출하여 항산화 효과를 포함한 생리활성을 측정하였다. 총 페놀 함량과 플라보노이드 함량은 물과 80% 에탄올 추출물 모두 대파 잎에서 가장 높게 나타났으며 줄기에서 가장 낮게 나타났다. DPPH 라디칼 소거 활성은 80% 에탄올의 경우 대파의 뿌리에서 가장 높게 나타났으며 물 추출물의 경우 대파 잎에서 가장 높은 것으로 나타났다. ABTS 라디칼소거능과 환원력은 두 추출물 모두 대파의 잎에서 가장 높게 나타났으며 SOD 유사 활성은 뿌리에서 가장 높게 나타났다. Lipase 저해 활성과 알코올 분해능의 경우도 80% 에탄올 추출물과 물 추출물 모두 대파의 잎에서 가장 높게 나타났다. α-Glucosidase 저해 활성의 경우 80% 에탄올 추출물은 부위별 유의적 차이는 없었으나 물 추출물의 경우 대파 잎에서 가장 높게 나타났다. 그람 양성균인 B. cereus에 대한 항균 활성은 나타나지 않았으나 대파 잎과 줄기에서 그람음성균인 P. aeruginosa에 대한 항균 활성이 나타났다. DPPH 소거능과 SOD 유사 활성을 제외하고는 모두 대파잎에서 가장 높은 항산화 활성이 나타나 대파의 부위 중 대파 잎이 가장 높은 항산화 활성을 가지는 것으로 판단된다. 또한, lipase 저해 활성으로 나타나는 비만 억제 효과, α-glucosidase 저해 활성으로 나타나는 항당뇨 효과, 알코올분해능 및 항균 활성도 대파의 잎에서 가장 높은 활성을 가지는 것으로 나타나 대파의 부위 중 잎이 기능성 소재로서 가장 효과적이라 판단된다. Physiological activities, including antioxidant activity, were examined in water and 80% ethanol extracts of leaf, stem, and root parts of Welsh onion. Total phenol and flavonoid contents were highest in both extracts of leaf and lowest in those of stem among parts of Welsh onion. 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activity was highest in root among 80% ethanol extracts and in leaf among water extracts. 2,2’-Azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activity and reducing power were the highest in both extracts of Welsh onion leaf. Inhibitory activities against lipase in both extracts and α-glucosidase in water extract were also highest in Welsh onion leaf. Alcohol dehydrogenase promoting activity was also highest in extracts of Welsh onion leaf. Both leaf and water extracts of stem only exhibited antimicrobial effects on Gram (-) Pseudomonas aeruginosa. This result implies that leaf is the most optimal part of Welsh onion as functional material, although stem and root parts of Welsh onion also exhibited physiological activity, including antioxidant activity.

추출방식에 따른 블랙커런드 추출물의 항산화 및 항염 효능 연구

한인화(Han In Hwa),조진아(Cho Jin Ah),윤은성(Yoon Eun Seung),이수진(Lee su jin),전지향(Jeon Ji Hyang),정해진(Jeong Hae Jin),홍지수(Hong ji su),김경아(Kim, Kyung Ah) 한국생활과학회 2022 한국생활과학회 학술대회 Vol.2022 No.11

Effects of Dried Medicinal Mushroom (Sparassis crispa) Powder on Wheat Flour Dough and Bread Properties

오원정,한인화,박병건,이지순,양해통,신현재,Wu, Yuanzheng,Han, Inhwa,Park, Byung-Geon,Li, Jishun,Yang, Hetong,Shin, Hyun-Jae The Korean Society for Biotechnology and Bioengine 2016 KSBB Journal Vol.17 No.3

The effects of medicinal mushroom (Sparassis crispa) powder supplementation on the rheological property of dough and the quality of bread were investigated. Naturally dried S. crispa powders (NDSCP) and freeze-dried ones (FDSCP) were prepared. Farinograph profiles of dough showed that mushroom powder addition at levels higher than 1% led to reduced dough stability suggested by decreased development time and increased weakness. The incorporation of S. crispa powders was significantly (p<0.05) lower compared to other mushrooms which might be attributed to its high content of beta-glucan. FDSCP was chosen over NDSCP because of its fragrant flavor which could be ascribed to the preservation of volatile polyphenol components. The quality of FDSCP bread was evaluated with respect to specific volume, texture, color, and organoleptic qualities. The specific volume of bread with S. crispa powder decreased compared to the control, while textural properties, such as hardness, chewiness, and gumminess, were enhanced. Sensory evaluation showed that 0.3% FDSCP incorporation presented the highest bread quality. With its daily consumption, S. crispa supplemented bread can provide consumers with multiple health benefits.

마테차의 황산화 활성 및 마테차 침지 가금류를 활용한 소시지의 품질특성

김하정(Hajeong Kim),한인화(InHwa Han) 한국지역사회생활과학회 2024 한국지역사회생활과학회 학술대회 자료집 Vol.2024 No.6

제7기 3차년도(2018) 국민건강영양조사를 이용한 건강 및 식생활 행태에 따른 혈중 중성지방 수준 비교 연구

정민영(Min Young Chong),한인화(Inhwa Han) 동아시아식생활학회 2021 동아시아식생활학회지 Vol.31 No.5

This study examined the distribution of the groups classified by blood triglyceride (TG) levels according to the general characteristics and health and dietary behaviors with data from the Seventh (2018) KNHANES. The groups were divided into moderate, border, high, and very high groups based on the blood TG levels. Females showed a higher ratio of the moderate group than males and the ratio of the moderate group increased with age (p<0.001). The distribution of the groups showed significant variations in the females by education level (p<0.001) and in the males by subjective health status (p<0.05). The ratio of the moderate group decreased in males with an increase of smoking and drinking frequencies but increased in female with an increase of drinking frequencies (p<0.001). Obese people with higher BMI and waist circumference exhibited higher blood TG levels (p<0.001). Cereal and grain, vegetable, fruits and meat groups were not significant sources to differentiate the blood TG levels. The distribution of the groups showed significant variations in males and females by breakfast frequency (p<0.001) and in females by lunch (p<0.05) and eating out (p<0.001) frequencies. Our study indicates that blood TG level is closely related to general characteristics, health behavior including obesity, and dietary behavior. Effective nutritional education and health project should be continued to reduce obesity and smoking by improving people’s health and dietary behavior.

제8기 1차 연도(2019) 국민건강영양조사를 이용한 정상, 주의, 대사증후군 그룹 간 영양 섭취 비교 연구

정민영(Min-Young Chong),한인화(Inhwa Han) 한국식품영양과학회 2023 한국식품영양과학회지 Vol.52 No.12

This study compared the nutrient intakes of normal (0), caution (1∼2), and metabolic syndrome (≥3, MS) groups, classified by the number of metabolic syndrome diagnosing criteria using data from the eighth (2019) KNHANES. The caution group was the largest group. Male, older age, lower household income and education level increased the incidence of metabolic syndrome. Intakes of protein, lipid, and dietary fiber were higher in the MS group than in the normal group, but intakes of carbohydrates and sugars were higher in the normal group. Intakes of energy, lipid, PUFA, n-6 FA, and sodium were significantly different among the one-symptom subgroups of the caution group, and T (high blood triglyceride) group showed the highest intake amounts for all and the H (low blood HDL-cholesterol) group the lowest. Intakes of protein, cholesterol, and iron were significantly different in intakes of the two-symptoms subgroups, additionally to the one-symptom subgroups. Intakes of energy, protein, fat, SFA, PUFA, n-3 FA, n-6 FA, cholesterol, phosphorus, sodium, thiamin, riboflavin, and niacin were significantly different in the 3-symptoms subgroups of the MS group, and these intakes were also significantly different in the 4∼5 symptoms subgroups except for MUFA and n-3 FA. These results represented that nutrient intakes differ among the groups with different degrees of metabolic syndrome and suggests that dietary patterns should be modified accordingly.