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유범석 ( Beom-seok Ryu ),최희은 ( Hee-eun Choi ),최원석 ( Won-seok Choi ),이난희 ( Nan-hee Lee ),최웅규 ( Ung-kyu Choi ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.6
This study was conducted to investigate the antioxidant activities of extracts from various parts of the pine tree, which is known as a good source of functional food material. While ethanol extraction yields of pine bud and cone were higher than water extraction yields of pine bud and cone, water extraction yield of pine needle was higher than ethanol extraction yield of the pine needle. The content of polyphenols in the pine cone ethanol extract was 5 times higher than that in the pine bud and needle. Further, the content of flavonoids in the pine cone ethanol extract was 8 times higher than that in the pine bud and needle. DPPH radical scavenging effect of the pine cone ethanol extract was 3~5 times higher that of the pine bud and needle extract. Regardless of the extraction solvents, trolox equivalent antioxidant capacity (TEAC) and ferric reducing antioxidant power (FRAP) of the pine cone were stronger than those of the other parts of the pine tree. Taken together, it can be expected that the pine cone can be practically used as an antioxidant substance in food and beauty industries.
호두 첨가에 따른 청국장의 이화학적 특성 및 항산화능 변화
박화영,유범석,최웅규,Park, Hwa-Young,Ryu, Beom-Seok,Choi, Ung-Kyu 한국식품영양학회 2015 韓國食品營養學會誌 Vol.28 No.6
This study was conducted to investigate the changes in the physicochemical characteristics and antioxidant activity of cheonggukjang with the addition of walnuts. The pH of cheonggukjang did not change significantly with the addition of walnut. But the water content decreased significantly. Walnut addition to the soybean was expected to have a positive effect because the number of Bacillus subtilis was not reduced. The viscous substance content was significantly decreased when more than 20% of walnut was added to cheonggukjang. The addition of walnut made the color darker. The flavonoid and polyphenol content was sharply increased in proportion to the walnut addition and the DPPH radical scavenging activity of cheonggukjang also increased. Altogether, it was found that the addition of walnut had a positive influence on the cheonggukjang by increasing the antioxidant activity.
호두 첨가에 따른 양조간장의 맛 성분 및 관능적 특성 변화
최희은 ( Hee-eun Choi ),유범석 ( Beom-seok Ryu ),최호민 ( Ho-min Choi ),김준협 ( Jun-hyub Kim ),정성모 ( Seong-mo Cheong ),이난희 ( Nan-hee Lee ),김나율 ( Na-yul Kim ),최웅규 ( Ung-kyu Choi ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.5
This study was conducted to investigate changes in organoleptic properties and taste components including free sugar, organic acid and free amino acid with addition of walnut. Changes in total nitrogen were insignificantly different with addition of walnut. Amino type nitrogen content was decreased in proportion to supplemental level of walnut. Content of organic acids, of which three kinds were detected, such as citric acid, malic acid and lactic acid increased more than two times with addition of walnut. Contents of free sugar and amino acid were decreased with addition of walnut. The proportion of essential amino acid was 40.6~41.4 percent. Glutamic acid in total amino acid was increased in proportion with addition of walnut. The highest sensory evaluation score was recorded in soy sauce with addition of 2 percent walnut. Together, it was expected that 2 percent addition of walnut to soy sauce has a positive effect on the taste of soy sauce.
최희은 ( Hee-eun Choi ),유범석 ( Beom-seok Ryu ),최호민 ( Ho-min Choi ),김준협 ( Jun-hyub Kim ),정성모 ( Seong-mo Cheong ),이난희 ( Nan-hee Lee ),김나율 ( Na-yul Kim ),최웅규 ( Ung-kyu Choi ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.5
This study was conducted to assess effects of addition of walnuts on soy sauce quality. The pH was significantly increased by adding more than 4 percent of walnuts. As the addition of walnuts increased, Hunter’s color values and brown color increased. Total solid of soy sauce did not change significantly with the addition of walnuts. Crude fat content increased by two times in the 2 percent added walnuts group compared to the control group, but it was not dependent on the addition of walnuts. DPPH radical scavenging activity was significantly increased with the addition of walnuts. The addition of walnuts decrease saturated fatty acids and increased unsaturated fatty acids. Composition ratio of linoleic acid was highest in the control group and all the additions. These results revealed that soy sauce made with walnuts have a positive effect on functionality and preference.
노루궁뎅이버섯 균사체로 발효한 민들레잎 추출물의 항염증 활성
김연숙(Yon-Suk Kim),정미연(Mi-Yeun Joung),유범석(Beom-Seok Ryu),박표잠(Pyo-Jam Park),정재현(Jae-Hyun Jeong) 한국식품영양과학회 2016 한국식품영양과학회지 Vol.45 No.1
본 연구는 민들레잎을 노루궁뎅이버섯 균사체로 발효한 후 물과 에탄올로 추출하여 추출용매별 및 발효 전과 발효 후의 항산화 및 항염증 활성을 비교 평가하였다. 추출물의 항산화활성을 탐색하고자 총 폴리페놀 함량, 총 플라보노이드 함량, DPPH 라디칼 소거능, ABTS를 이용한 라디칼 소거 활성, FRAP을 이용한 총 항산화능을 측정하였다. 또한 RAW 264.7 대식세포를 이용하여 NO 생성량, 염증관련 단백질 및 사이토카인의 변화를 측정하였다. 민들레잎을 발효한 후 항산화 활성은 감소하였으나 오히려 항염증 활성은 증가하는 경향을 나타내었다. 특히 발효 민들레잎의 에탄올 추출물은 NO 생성 및 iNOS 단백질 발현을 효과적으로 억제하였으며 염증성 사이토카인인 IL-6를 억제하는 효과가 우수하였다. 이상의 결과로 항염증 소재로서 노루궁뎅이버섯 균사체를 이용한 발효 민들레잎의 에탄올 추출물의 활용 가능성을 확인하였다. This study investigated the fermentation effect of Taraxacum platycarpum Dahlst. leaf extracts using Hericium ernaceum mycelia to test antioxidant and anti-inflammatory activities in vitro. The antioxidant activities of fermented or non-fermented extracts of T. platycarpum leaves were determined by 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity, ferric reducing antioxidant power, and 2,2"-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity. The leaf extract of T. platycarpum showed higher antioxidant activity than extract of fermented leaves. However, ethanolic extract of fermented T. platycarpum leaves decreased levels of nitric oxide production and pro-inflammatory cytokines such as interleukin-6 and tumor necrosis factor-α in lipopolysaccharide-stimulated RAW 264.7 cells. Moreover, fermented leaf extract suppressed protein expression of inducible nitric oxide synthase in RAW 264.7 cell culture. Therefore, the enhanced anti-inflammatory activity of ethanolic extracts of fermented T. platycarpum leaves might be attributed to the molecular conversion of leaf ingredients during fermentation and the active ingredients might have specific affinity with ethanol during extraction.