Streptozotocin으로 유발한 당뇨 흰쥐의 혈당 및 혈청 지질함량에 미치는 가시오가피 추출물의 영향

김순동,이상일,신경옥,Kim Soon-Dong,Lee Sang-Il,Shin Kyung-Ok 동아시아식생활학회 2005 동아시아식생활학회지 Vol.15 No.5

Effects of Acanthopanax senticosus extract (AS) on blood sugar content and serum lipid profiles of streptozotocin-induced diabetic rats were investigated. Experimental groups were classified into four groups, that is, normal control (NC) group, diabetic mellitus (DM) group, AS-fed group and DMAS-fed group. The AS group showed lower feed efficiency than the NC group, but the efficiency of DMAS group was higher than DM group. DMAS group showed the decreased water intake and urine by $45.5\%$ and $23.7\%$ respectively, compared with DM group. Compared with DM group, DMAS group decreased blood sugar by $46.9\%$ and triglyceride by $17.8\%$, total cholesterol by $10.0\%$ and LDL cholesterol by $22.0\%$ in serum, but increased serum HDL cholesterol by $14.4\%$ The relative percentage of liver or kidney per body weight, and the serum ALT activity in DMAS group were lower than those of DM group. There were no significant differences in hepatic glutathione(GSH) contents and total xanthine oxidase(XOD) activities among experimental groups. The hepatic lipid peroxide(LPO) content in DMAS group decreased by $54.6\%$ compared with that in DM group. The XOD (O type) and the ratio of O type to total type of both STZ-treated groups (DM and DMAS) were higher than those of NC group, but less conversion of D to O type was observed in DMAS group than in DM group. There was no significant difference in GST activity between NC and AS, but STZ-treated groups showed lower glutathione S-transferase(GST) activity than NC. In conclusion, it seems that AS reduces blood sugar by inhibiting the activity of xanthine oxidase type O as an oxygen-free radical generating system which induces the tissue damage. Antidiabetic effect of AS may regulate diabetes-induced high lipid profiles in blood.

맥문동 열수 추출물의 일반성분과 관능평가

김순동(Soon-Dong Kim),구연수(Yeun-Soo Ku),이인자(In-Za Lee),김일두(Il-Doo Kim),윤광섭(Kwang-Sup Youn) 한국식품영양과학회 2001 한국식품영양과학회지 Vol.30 No.1

맥문동 열수추출물의 일반 성분함량과 관능적 특성을 조사하였다. 건조, 분쇄한 맥문동에 4배량의 물을 가하여 3시간동안 가열추출한 추출액은 가용성 고형물 15.95%, 전당 13.15%, 비환원당 6.54%, total saponins 1.73%를 함유하며, 회분함량은 0.33%, 단백질은 0.40% 함유하였다. 주요 유기산으로는 succinic acid 111.48 mg%, malic acid 23.67 mg% 및 acetic acid 18.36 mg%였다. 가장 많이 함유된 유리아미노산은 hydroxyproline으로 열수추출물에는 1,290.0 μg%, glutamic acid는 456.2 μg%였다. 주요 무기질로는 칼륨이 151.35mg%로 가장 많았다. 맥문동 열수추출물은 쓴맛이 없었으며, 보통 정도의 단맛과 신맛을 지니며 약간의 떫은맛을 띠었다. This study was conducted to analyze the general components and to investigate sensory evaluation of hot water extract prepared from Liriopis tuber. The extract was prepared by boiling at 100℃ for 3 hr with 4-fold water. The contents of total soluble solid, non-reducing sugar, total saponin, ash and total protein were 15.95%, 6.54%, 1.73%, 0.33% and 0.40%, respectively. The contents of succinic, malic and acetic acid in the extracts were 111.48 mg%, 23.67 mg% and 18.36 mg%, respectively. The major free amino acids and minerals of the extract were hydroxyproline 1,290.0 μg%, glutamic acid 456.2 μg% and potassium 151.35 mg%, respectively. Bitter taste in the extract was not observed, whereas sweet, sour and astringent taste were observed.

Monascus속 곰팡이를 이용한 메주의 재료에 따른 색소함량

김순동(Soon-Dong Kim),김일두(Il-Doo Kim),박홍덕(Hong-Duok Park),박미자(Mee-Ja Park) 한국식품영양과학회 2001 한국식품영양과학회지 Vol.30 No.6

Monascus속 곰팡이를 이용한 메주의 재료에 따른 색소함량을 조사하였다. 균의 생육과 색소생성과의 관계는 정의 상관으로 상관계수 r=0.9879를 나타내었다. M. purpureus와 M. pilosus 백미메주의 구성색소는 각각 9종과 8종으로 구성되었으며 다같이 황색색소는 1종, 나머지는 모두 적색계 색소였다. 구성색소의 합계치는 M. purpureus 백미메주는 그램당 335.25 μg, M. pilosus 백미메주는 1428.90 μg이였다. 온도별 색소생성량을 조사한 결과 두 균주 모두 30℃가 20 및 40℃보다 높았다. 두 균주의 재료별 색소생성량은 백미>발아현미>통밀>현미>찰현미>발아찰현미 순이였다. 백미메주의 색소함량은 기타 재료들과 M. purpureus로 발효시킨 메주에 비하여 현저하게 높았다. 종배양액은 10% 첨가시에 색소 생성량이 높았으며 분말에 비하여 낟알에서 높았다. 콩메주의 제조시 종배양액 첨가는 균의 생육과 색소생성이 원만하지 못했으며, 증자콩에 백미분말 10% 첨가 또는 Monascus 백미 메주분말을 종균으로 10%를 첨가함으로서 각각 메주그램당 23.0 μg 및 75.0 μg으로 색소생성량을 높일 수 있었으나 백미만을 사용한 메주보다는 색소함량이 현저하게 낮았다. The pigment content in meju fermented by a Monascus species with different materials was studied. The relations between growth of M. pilosus and pigment production were positive and the correlation coefficient associated with this relationship was determined to be : r = 0.9879. Pigments produced by M. purpureus and M. pilosus were composed of 9 and 8 bands, respectively. One kind of them was yellowish, whereas the others were reddish. Total pigment levels in rice meju fermented by M. purpureus and M. pilosus were 335.25 and 1428.90 μg/g, respectively. Pigment levels in the mejus fermented at 30℃ showed higher than those at 20 and 40℃. The order of pigment content in meju was polished rice > germinated brown rice > wheat > brown rice > waxy brown rice > germinated waxy brown rice. Pigment production by M. pilosus was higher than that of M. purpureus. Pigment content in rice meju prepared by adding 10% seed culture was highest, and pigment content of granulated rice was higher than that of powdered rice. Pigment production was not desirable in soybean meju fermented by seed culture, whereas the pigment levels in meju by adding 10% powdered rice and 10% powdered rice seed meju increased by 23.0~75.0 μg/g.

콩나물의 流通過程中 Chlorophyll, Amino酸 및 Vitamin C의 變化에 關한 硏究

김순동(Soon Dong Kim),장봉희(Bong Hae Jang),김혜숙(Hyae Sook Kim),하귀현(Kyu Hyen Ha),강경순(Kyung Soon Kang),김덕희(Duck Hee Kim) 한국식품영양과학회 1982 한국식품영양과학회지 Vol.11 No.3

콩나물의 流通過程동안 20℃의 暗所와 明所(109 lux)에서의 chlorophyll, 逆離 amino 酸 및 vitamin C의 含量變化, 狀態變化를 測定調査한 結果를 要約하면 다음과 같다.<br/> (1) 流通동안의 길이, 重量 및 變色程度를 測定한 結果는 暗所下에서는 7~24 時間 經過되는 동안에 약 1㎝ 가까이 伸長되었으나 明所에서는 큰 變化가 없었다. 明所, 暗所 다같이 콩나물 重量은 減少되었으며, 明所에서의 減少率이 높았다. 暗所下에서는 變色되지 않았으나 明所에서는 7~24時間에 變色되었다.<br/> (2) 콩나물의 子葉은 光의 露出에 의하여 빠르게 綠變되었으며 綠變은 porphyrin과 같은 前驅體뿐만 아니라 amino酸의 損失은 招來하였다. 그러나 胚軸에서는 amino酸의 損失이 없었다.<br/> (3) 明所에서 損失되는 amino酸은 cystine, aspartic acid, seine, histidine, glycine 等이었다.<br/> (4) 流通期間동안 暗所에서는 vitamin C의 損失이 없었으나 光에 露出은 子葉은 7時間, 胚軸은 5時間만에 22~27%의 損失을 招來하였다. This study was conducted to investigate the changes in plant state, chlorophyll, free amino acids and vitamin C content of soybean sprouts during circulation periods. The experiment was carried out under the indoor natural light and complete darkness at 20℃.<br/> The results are summarized as follows;<br/> Soybean sprout was grown about one cm in the darkness for 7 or 24 hours, but under the indoor natural light it was not grown. Weight was decreased both in the darkness and under the light. In the darkness the color of sprouts were not changed, but under the light the color was changed in 7 or 24 hours.<br/> Chlorophyll contents was increased rapidly by light in the cotyledon. Chlorophyll formation brought about loss not only in amino acids but also porphyrins, but it did not in the amino acids of hypocotyl.<br/> The kinds of amino acids being brought about loss under the light were cystine, aspartic acid, serine, histidine and glycine.<br/> The 22~27% of vitamin C was lost in cotyledon by 7 hours exposured light and in hypocotyl after 5 hours.

김치의 숙성과 품질에 미치는 홍국의 첨가효과

김순동(Soon-Dong Kim),김일두(II-Doo Kim),박미자(Mee-Ja Park) 한국식품영양과학회 2001 한국식품영양과학회지 Vol.30 No.5

물김치와 배추김치의 숙성과 품질에 미치는 홍국의 첨가효과를 조사하였다. 물김치는 소금물의 총량에 대하여, 배추김치는 절임배추량에 대하여 홍국분말을 각각 1%씩 첨가하여 10℃에서 숙성시켰다. pH와 산도는 양 김치 모두 홍국첨가에 따른 뚜렷한 영향을 미치지 않았다. 홍국의 물추출물은 L. brevis에 대해서는 3%의 농도에서, L. acidophilus 및 L .bulgaricus에 대해서는 각각 5%에서 약간의 저해활성을 보였으나 L. plantarum, L. GG, Leuc. mesenteroides의 생육에는 영향을 미치지 않았다. 홍국을 첨가함으로서 김치가 적색화하여 고추 첨가량 조절이 가능하였으며, 특히 물김치의 경우 기호성이 크게 향상되었다. 홍국을 첨가한 김치에서는 환원당 함량과 단맛이 다소 증가되었으나 아삭아삭한 맛은 차이가 없었다. 종합적 기호도는 배추김치에서는 뚜렷하지 않았으나 물김치에서는 현저하게 높았다. 홍국을 1% 첨가한 배추김치와 물김치의 HMG-CoA 환원효소의 활성 저해율 은 각각 16~7% 및 20~10%였다. The effects of Monascus koji on the fermentation and quality of mul-kimchi (MK) and Chinese cabbage kimchi (CCK) were investigated. Monascus koji at a final concentration of 1% against total amounts of saline and salted Chinese cabbage was added to MK and CCK, respectively, and fermented at 10℃. The koji of MK and CCK had a little effect on pH and acidity. Antimicrobial effect of water extracts from Monascus koji showed at the concentration of 3% for L. brevis and 5% for L. acidophilus and L. bulgaricus, respectively. Whereas no effect was founded in the strains of L. plantrum, L. GG and Leuc. mesenteroides. It was possible to control the color of kimchi by using Monascus koji instead of red pepper. Especially, color acceptability of MK added the koji was greatly improved. The content of reducing sugar and the score of sweet taste were slightly increased in the kimchi added the koji, whereas no great difference in the crispness was found. Overall acceptability of CCK was not apparent, but that of MK was greatly enhanced. It is apparent that the inhibitions of HMG-CoA reductase in MK and CCK added 1% Monascus koji were 10~20 and 7~16%, respectively.

pH조정제 Sodium Malate Buffer의 첨가가 김치의 숙성에 미치는 효과

김순동(Soon-Dong Kim),이신호(Shin-Ho Lee) 한국식품영양과학회 1988 한국식품영양과학회지 Vol.17 No.4

pH조정제 sodium malate buffer(SMB)가 김치의 숙성에 미치는 영향을 검토하기 이하여 소금농도별 (0~6%) 및 SMB첨가농도별(1~2%)로 김치를 담그고 숙성중 질적변화를 조사하였다. 그결과 소금농도가 증가함에 따라 김치의 숙성이 지연되었고 SMB를 첨가한 경우 및 그 첨가농도가 높은 경우가 더욱더 숙성이 지연되었다. 산도는 SMB형 가구가 오히려 높았으나 관능검사결과 산미와 반비례하여 SMB 첨가에 의한 완충능에 기인된 것으로 판단되었으며 김치의 숙성이 진행됨에 따라 완충능은 더욱 증가하였다. 소금 2% 첨가김치에 SMB의 1% 첨가한 경우 2% 소금만을 첨가한 경우에 비해 25℃에서 약 36시간 숙성이 지연되었으며 소금 농도가 비교적 높은 4% 첨가 김치보다는 약 12시간 숙성이 지연되었다. The effect of sodium malate buffer(SMB) on the fermentation of Kimchi was investigated. Chemical and microbial changes were investigated during fermentation of Kimchi containing 0,2,4 and 6% salt at 25℃.The fermentaton of lower salted Kimchi was faster than that of higher salted Kimchi. One percent addition of SMB, as pH adjuster, showed the retardation of Kimchi fermentation about 36 hours at 25℃. Due to the buffer action of SMB, the acidity was incresed during the fermentation as concentration of SMB increased. The buffer action of SMB was increased during fermentation of Kimchi.

고추의 성숙에 따른 세포벽 다당류의 변화와 β - Galactosidase Isozymes의 분리

김순동(Soon-Dong Kim),강명수(Meung-Su Kang),김광수(Kwang-Soo Kim) 한국식품영양과학회 1985 한국식품영양과학회지 Vol.14 No.2

Various cell wall polysaccharides and related enzyme activities in hot pepper fruit were determined at different stages of maturity. The uronic acid content of cell walls decreased between immature green and turning stage fruit and then increased by red ripe stage. In contrast, cellulose contens of cell walls changed only a little during ripening. Total neutal sugar content of cell wall material decreased 50% and galactose content of the walls decreased about 80% by the turning stage. Polygalacturonase and β-galactosidase activities, as well as total hemicellulose from isolated cell walls of ripening hot pepper fruit were studied using gel filtration chromatography. Polygalacturonase activity was not detectable but 5 isozymes of β-galactosidase were resolved. The activities of the enzymes were relatively high and gel filtration showed that they differed in molecular weight. Hemicellulose content decreased during ripening and softening. The molecular weight profiles shifted from high molecular weight to low molecular weight polymers during ripening. The changes in cell walls that may be associated with fruit softening involve the alteration of hemicellulose prior to the degradation of wall-bound uronic acid. It is suggested that the decrease in cell wall galactose involved changes in turnover of new cell wall components.

연구논문 : 반응표면분석법에 의한 맥문동 열수추출 조건의 최적화

김순동(Soon Dong Kim),구연수(Yeun Soo Ku),이인자(In Za Lee),박인경(In Kyung Park),윤광섭(Kwang Sup Youn) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2001 한국식품저장유통학회지 Vol.8 No.2

Bacillus속 균주를 이용하여 제조한 청국장의 항균성 및 ACE 저해활성

김순동 ( Soon Dong Kim ) 대구가톨릭대학교 자연과학연구소 2005 자연과학연구논문집 Vol.3 No.1

깍두기의 熟成에 미치는 減壓 및 Polyethylene Film 包裝處理 效果

김순동(Kim Soon Dong),윤수홍(Yoon Soo Hong),강명수(Kang Meung Su),박남숙(Park Nam Sook) 한국식품영양과학회 1986 한국식품영양과학회지 Vol.15 No.1

Kacdugi fermented in the subatomospheric pressure(350㎜Hg) and polyethylene film package to improve the quality and to investigate the effect of fermentative control at 25℃. Brix degree, acidity, vitamin C content and number of total microbe and Lactobacilli was determined and also, the edible period of kacdugi was checked up by sensory assessment.<br/> The increasing rate of brix degree during kacdugi fermentation was high in the subatomo-spheric pressure, but decreased at the last period of fermentation as same tendency to the control, and it was preferably increased at the last period of fermentation in the polyethylene film package. However, the acidity was higher in the control than sbuatomospheric pressure but it was low in the polyethylene film package. Vitamin C content was high in the control at beginning and middle period of fermentation but high in sbuatomospheric pressure, and was low in the polyethylene film package at the last period of fermentation. The number of Lactobacilli was more in the subatomospheric pressure and polyethylene film package than the control, but it was suddenly incressed for the total microbe in the polyethylene film package at last period of fermentation.<br/> The edible periods of kacdugi by the sensory assessment of sour flavor, hardness and complex flavor was second days in the control. third days in the polyethylene film package, and fifth days in the subatomospheric pressure after soaking.