호두의 지질함량 및 지방산조성

전종애;조규성 한경대학교 2007 論文集 Vol.39 No.-

This study investigated the compositions of lipid and fatty acid in walnuts. Four kinds of walnuts from different country of origin (South Korea, North Korea, China and America) were used. General components of walnut were 62%~72% of lipids, 16.7%~19.5% of protein, 2.5%~11.1% of carbohydrates depending on country of origin. Free and bound lipids were extracted from walnuts using Soxhlet extraction method. Contents of free and bound lipids were 63.53% and 6.51% for Korea walnut, 67.30% and 6.85% for North Korea walnut, 65.39% and 6.77% for China walnut, and 66.22% and 4.7% for America walnut, respectively. Neutral lipid, glycolipid and phospholipid were eluted from both free and bound lipid using silicic acid column chromatography(SACC). Contents of neutral lipid, glycolipid and phospholipid were 87.7~91.5%, 6.4~10.1% and 1.4~3.1% in free lipids, and 2.4~22.4%, 3.6~14.3% and 73.9~87.2% in bound lipids, respectively. Fatty acid components of free lipid were linoleic acid(60.5~63.4%), oleic acid(10.9~19.4%) and others (17~28%). Thus, unsaturated fatty acid in free acid lipid was more than 90%. Fatty acid components in bound lipid were 100% of unsaturated fatty acid as linoleic acid for Korea and China walnut, while 63% of unsaturated fatty acid for North Korea and America walnut. As a result, lipid and fatty acid compositions in walnut were little different depending on country of origin, but walnut had higher contents of unsaturated fatty acid and critical fatty acids than other foods. Walnut tissue was observed by tabletop microscope. Photographs of four kinds of walnut were all much the same in walnut tissue. Therefore, walnut seems to be a good food for prevention of disease such as arteriosclerosis and hypertension

호두 첨가가 청국장의 지방산 조성 및 관능적 특성에 미치는 영향

박화영,최희은,조영인,최웅규,Park, Hwa-Young,Choi, Hee-Eun,Jo, Young-In,Choi, Ung-Kyu 한국식품영양학회 2016 韓國食品營養學會誌 Vol.29 No.5

본 연구에서는 호두를 10%, 20%, 30%까지 첨가하여 제조한 청국장의 지방산 조성 및 관능적 특성을 확인하고자 하였다. 아미노태 질소는 호두의 첨가량이 많아짐에 따라 감소하는 것으로 나타났으나, 호두를 30% 첨가할 경우에도 청국장의 식품위생법상 기준인 280 mg% 이상은 유지하고 있어, 청국장의 법적기준에는 부합하는 것으로 확인되었다. 호두가 첨가된 청국장의 휘발성 염기질소는 대조구에 비해서 감소되었다. 총 유리아미노산의 함량은 대조구와 비교하여 호두 20% 첨가구까지는 유의적인 차이가 없었으나, 호두 30% 첨가 청국장에서 유의적으로 감소하였으며, 필수 아미노산의 함량도 유사한 패턴으로 감소하였다. 포화지방산의 함량은 호두의 첨가량에 반비례하여 유의적으로 감소하는 것으로 확인되었다. 총 불포화지방산의 함량을 확인한 결과, 호두의 첨가에 따른 청국장의 불포화지방산의 함량 증가를 확인할 수 있었다. 관능검사에서는 맛과 종합적 기호도의 경우 호두 10%와 20% 첨가구가 가장 좋은 것으로 나타났다. The aim of this study was to determine the changes in fatty acid composition and sensory characteristics of cheonggukjang containing walnuts at 0, 10, 20, or 30%. Amino nitrogen content was decreased with increasing content of walnuts. However, cheonggukjang containing 30% of walnuts met the standard of food sanitation act. Volatile basic nitrogen contents of cheonggukjang containing walnuts was lower than that of cheonggukjang containing no walnut. There was no significant difference in total amino acid content for cheonggukjang containing 0%, 10%, or 20% of walnuts. However, total amino acid content in cheonggukjang containing 30% of walnuts was significantly lower than that in cheonggukjang containing 0%, 10%, or 20% of walnuts. The content of essential amino acid in cheonggukjang containing 30% of walnuts was also significantly lower than that in cheonggukjang containing 0%, 10%, or 20% of walnuts. Saturated fatty acid content was decreased significantly from 16.7% to 3.6% when the content of was increased from 0% to 30%. Total unsaturated fatty acid contents was increased with increasing amounts of walnut added to cheonggukjang. Result of sensory evaluation revealed that the taste and overall quality of cheonggukjang made with 10~20% walnuts were significantly higher compared to those of ordinary cheonggukjang. These results suggest that cheonggukjang made with 10~20% walnuts could be developed as a novel fermented food.

김천지역 실생묘 유래 호두나무의 수령별 수확량 및 과실 품질

오성일 ( Sung-il Oh ),이욱 ( Uk Lee ),김철우 ( Chul-woo Kim ) 한국산림과학회(구 한국임학회) 2020 한국산림과학회지 Vol.109 No.3

본 연구는 실생묘 유래 호두나무의 수령별 수확량 산정과 과실 품질을 비교, 분석하기 위해 호두 주산지인 김천지역의 재배임가를 대상으로 실시되었다. 공시목은 10년생부터 60년생까지 9등급으로 구분하였으며, 각 등급별 15본을 선정하여 총 135본이다. 수령별 생육특성을 조사한 결과, 평균 수고는 10.3 m, 평균 수관면적은 63.7 m²으로 나타났다. 수령별 결실특성을 조사한 결과, 본당 착과수는 평균 573.1개이며, 35년생 호두나무가 974.0개로 가장 많은 반면 10년생 호두나무가 124.7개로 가장 적은 것으로 조사되었다. 또한 결과모지당 착과수는 35년생 호두나무가 3.1개로 가장 많은 것으로 나타났다. 수령별과실특성을 조사한 결과, 과실 유형별 평균 무게는 각각 청피호두 58.7±4.0g, 알호두 10.5±0.5g, 인 4.9±0.2g인 것으로 조사되었다. 과실 유형별 평균 수확량은 청피호두 32.5±13.8 kg, 알호두 5.9±2.5 kg, 인 2.8±1.2 kg이었으며, 수관면적, 결과모지당 착과수, 1m³당 착과수 등과 정의상관관계를 보였다. 실생묘 유래 호두나무의 수령에 따른 본당 수확량 추정식은 청피호두의 경우 y=8993.9·ln(수령-9)+8230.3, R²=0.8531와 알호두 y=1647.1·ln(수령-9)+1442.1, R²=0.8527로 산출하였다. This study was conducted on cultivation farms in the Gimcheon area, which is the main production area of walnuts, in order to compare and analyze the yield and fruit quality of walnut trees (Juglans sinensis Dode) derived from seedlings. The official trees were classified into nine classes from 10 to 60 years old, and a total of 135 trees were selected, with 15 trees selected for each grade. The growth and fruit characteristics for each age group were then examined. The average tree height was 10.3 m, and the average crown area was 63.7 m². The average number of fruit settings per tree was 573.1, with the largest number of walnuts per tree at 35 years (974.0 walnuts), and the lowest walnuts per tree at 10 years (124.7 walnuts). In addition, the number of fruit settings per bearing mother branch in 35 year old trees was the highest at 3.1. The average weight for each fruit type was found to be 58.7 ± 4.0 g of walnuts in green peel, 10.5 ± 0.5 g of dried shell walnuts, and 4.9 ± 0.2 g of walnuts, respectively. The average yield by fruit type was 32.5 ± 13.8 kg of walnuts in green peel, 5.9 ± 2.5 kg of dried shell walnut, and 2.8 ± 1.2 kg of walnuts. Theyield was positively correlated with the crown area, the number of fruits setting per bearing mother branch, and the number of fruits setting per 1m³. The formula used to estimate the yield per tree by age was calculated as y = 8993.9 ln (tree age-9) 8230.3, R² = 0.8531 (walnut in green peel) and y = 1647.1 ln (tree age-9) 1442.1, R² = 0.8527 (dried shell walnut).

Carpathian 胡桃나무의 種間 品種間 接木에 關한 硏究

朴敎秀 동국대학교 농림과학연구소 1984 農林科學 論文集 Vol.9 No.-

胡桃나무는 Nut와 Timber 겸용생산 有實樹이나 一定한 生育條件을 要求하므로 比較的 分布(Range)가 넓은 Juglans mandshurica와 Juglans nigra를 台木으로 하고 N40°最低 -35∼-40℉에 栽培가 安定한 Carpathian Walnut 耐寒性品種 5個와 12-15℉의 溫暖한데 栽培가 잘되는 Persian Walnut을 接穗로 하여 種間 및 品種間接木을 施行하여 大型溫室內에 完全自動化된 環境調節溫室內에서 溫度는 28℃, 濕度는 85∼100%로 하여 Modified cleft graftin 方法을 採擇하고 1981∼1983年사이에 3個年間에 걸쳐 溫室接木을 實行하였는 바 同種間接木보다 異種間接木 活着率이 比較的 높았으며 99.33%∼100%의 活着率을 보였고 上記한 四個樹種과 Juglans sinensis를 通한 5個樹種間의 Heteroplastic 및 Homoplast grafting에서 台木은 5%의 有意性을 보였으나 接穗에서는 有意性이 없었다. 卽 J. mandshurica와 J. nigra와 같이 台木의 活力이 강하면 異種間接木이 잘되고 또한 接木癒合速度가 빠르고 接木苗의 生育이 旺盛하고 接木의 親和力이 높아서 Carpathian과 Persian Walnut과의 種間接木으로 이를 台木과 接穗品種의 特性을 合成한 것과 같은 耐寒性 耐暖性을 補强시켜 우리나라 中部地方에 局限栽培되고 있는 胡桃나무 産業을 우리나라 北部와 南部地方까지 擴大栽培化의 기틀이 마련되는 種間接木에 依한 "兩親形質合成" 효과로 品種改良에도 有效하리라고 본다. In order to see the effect of various factors on the success of grafting of Walnut, a modified cleft grafting experiment has been conducted with Juglans sinensis Dode, J. regia(Persian Walnut), J. regia (Carpathian Walnut), J. mandshurica, J. nigra and five cultivars of Carpathian Walnut as "HANSEN", "METCALFE", "SCHOOL", "ILL CRATH", "LAKE" in a Large green hose equipped with automatic environmental control system in which temperature of the grafting bed at 28℃ and 85∼100% for humidity during the period of January 1918∼June 1983. As results of the experiments, the following facts were observed. 1. Heteroplastic grafting was proved to be more successful than homopalstic grafting with all five species tested among the J. regia (Carpathian Walnut), J. regia(Persian Walnut), J. sinensis, J. mandshurica, J. nigra. 2. It was interesting to notice that results hight survival of graft high as 99.33∼100% with heteroplastic grafting when "Persian Walnut" and "Carpathian Walnut" was grafted on the stock of J. mandshurica and J. nigra. 3. A statistical significance of 5% Level was recognized in the above stocks among five species of homoplastic grafting with heteroplastic grafting and no significance among the scions. 4. The heteroplastic grafting when five cultivars of Carpathian Walnut as above as was grafted on the stock of Juglans nigra and J. mandshurica resulting high survival of graft as high as 85.33∼100%. 5. As conclusion, the heteroplastic grafts of Carpathian Walnut and Persian Walnut was grafted on the stock of Juglans nigra and Juglans mandshurica, the graft union, between stock and scion completed, in short period and was followed by a vigorous growth as well the "Cross Breeding", or hybrization, became apparent, with different desirable traits which could be used to cultivate a Later generation that combined these characteristics. Also, the improved Carpathian with Persian Walnut by the heteroplastic grafting hoping that could well include a superior nut having the hardness of the stock plants and the productive ness of a scion plants suitable for a wide range of our nut growing area.

Quality Characteristics of Sorbitol Added Walnut-sulgi

( Jung Hee Choi ),( Jung Hee Lee ),( Young Hee Choi ),( Yae Ja Lee ),( Seung Min Lee ) 한국식생활문화학회 2009 Food Quality and Culture Vol.3 No.2

As one of study efforts to develop a food product that can satisfy the taste of modern people and increase the usage of the popular local product of walnut in the region of Chunan, the current study developed a no sugar added functional walnut-sulgi. The walnut-sulgi was manufactured by adding walnut powder into typical sulgi rice cake. While manufacturing the walnut-sulgi rice cake, the health beneficial sugar alcohol ingredient of sorbitol was added instead of commonly used sugar to specialize the walnut-sulgi as a functional rice cake. As the result of such effort, a soft and moist walnut-sulgi was produced. The color of the newly developed walnut-sulgi is white and has a pleasing taste, and its consumer acceptability was higher than the sugar added walnut-sulgi by showing much soft sweetness and textural properties. Considering the facts that sorbitol has a lower glycemic index (GI) than sugar and the content of unsaturated fatty acids that are insufficient in rice cake could be increased, the newly developed sorbitol added walnut-sulgi is thought to be an appropriate functional rice cake that can attractively appeal to obesity and diabetes concerning modern people.

TRAMP Prostate Tumor Growth Is Slowed by Walnut Diets Through Altered IGF-1 Levels, Energy Pathways, and Cholesterol Metabolism

김현숙,Wallace Yokoyama,Paul Andrew Davis 한국식품영양과학회 2014 Journal of medicinal food Vol.17 No.12

Dietary changes could potentially reduce prostate cancer morbidity and mortality. Transgenic adenocarcinoma of the mouse prostate (TRAMP) prostate tumor responses to a 100 g of fat/kg diet (whole walnuts, walnut oil, and other oils; balanced for macronutrients, tocopherols [a-and c]) for 18 weeks ad libitum were assessed. TRAMP mice (n = 17 per group) were fed diets with 100 g fat from either whole walnuts (diet group WW), walnut-like fat (diet group WLF, oils blended to match walnut’s fatty acid profile), or as walnut oil (diet group WO, pressed from the same walnuts as WW). Fasted plasma glucose was from tail vein blood, blood was obtained by cardiac puncture, and plasma stored frozen until analysis. Prostate (genitourinary intact [GUI]) was weighed and stored frozen at - 80 C. Plasma triglyceride, lipoprotein cholesterol, plasma multianalyte levels (Myriad RBM Rat Metabolic MAP), prostate (GUI), tissue metabolites (Metabolon, Inc., Durham, NC, USA), and mRNA (by Illumina NGS) were determined. The prostate tumor size, plasma insulin-like growth factor-1 (IGF-1), high density lipoprotein, and total cholesterol all decreased significantly (P< .05) in both WW and WO compared to WLF. Both WW and WO versus WLF showed increased insulin sensitivity (Homeostasis Model Assessment [HOMA]), and tissue metabolomics found reduced glucose-6-phosphate, succinylcarnitine, and 4-hydroxybutyrate in these groups suggesting effects on cellular energy status. Tissue mRNA levels also showed changes suggestive of altered glucose metabolism with WW and WO diet groups having increased PCK1 and CIDEC mRNA expression, known for their roles in gluconeogenesis and increased insulin sensitivity, respectively. WW and WO group tissues also had increased MSMB mRNa a tumor suppressor and decreased COX-2 mRNA, both reported to inhibit prostate tumor growth. Walnuts reduced prostate tumor growth by affecting energy metabolism along with decreased plasma IGF-1 andcholesterol. These effects are not due to the walnut’s N-3 fatty acids, but due to component(s) found in the walnut’s fat component.

호두 첨가가 양조간장의 지방산 조성에 미치는 영향

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.

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.

Effects of Walnut-Rich Diet on Cation-Handling Proteins in the Heart of Healthy and Metabolically Compromised Male Rats

Snezana Tepavcevic,Snjezana Romic,Manja Zec,Tijana Culafic,Mojca Stojiljkovic,Tamara Ivkovic,Marija Pantelic,Milan Kostic,Jelena Stanisic,Goran Koricanac 한국식품영양과학회 2023 Journal of medicinal food Vol.26 No.11

The transport of cations in the cardiomyocytes, crucial for the functioning of the heart, can be affected bywalnut diet due to the high content of polyunsaturated fatty acids. Healthy and metabolically compromised rats (drinking 10%fructose solution) were subjected to a diet supplemented with 2.4 g of walnuts for 6 weeks to investigate the effect on proteinsinvolved in cation transport in the heart cells. Fructose increased the level of the a1 subunit of Na+/K+-ATPase and thephosphorylation of extracellular signal-regulated kinase 1/2 in the heart of control and walnut-eating rats, while elevatedL-type calcium channel a (LTCCa), sodium–calcium exchanger 1 (NCX1), and Maxi Ka level were observed only in rats thatdid not consume walnuts. However, walnuts significantly increased the cardiac content of LTCC, NCX1, and Maxi Ka, as wellas Kir6.1 and SUR2B subunits of KATP channel, but only in fructose-naive rats. In animals that drank fructose, a significantincreasing effect of walnuts was observed only in Akt kinase phosphorylation, which may be a part of the antiarrhythmicmechanism of decreasing cation currents in cardiomyocytes. The walnut diet-induced increase in LTCC and NCX1 expressionin healthy rats may indicate intense cardiac calcium turnover, whereas the effect on Kir6.1 and SUR2B subunits suggestsstimulation of KATP channel transport in the cardiac vasculature. The effects of walnuts on the cation-handling proteins in theheart, mostly limited to healthy animals, suggest the possible use of a walnut-supplemented diet in the prevention rather thanthe treatment of cardiological channelopathies.

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.