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효소에 의한 고등어 근육단백질 가수분해물의 Angiotensin-I 전환효소 저해작용
염동민,이태기,변한석,김선봉,박영호,YEUM Dong-Min,LEE Tae-Gee,BYUN Han-Seok,KIM Seon-Bong,PARK Yeung-Ho 한국수산과학회 1992 한국수산과학회지 Vol.25 No.3
수산자원의 기능특성 해명을 위한 연구의 일환으로 고등어 근육단백질을 8가지 효소로 가수분해하여 얻은 가수분해물의 ACE 저해작용을 살펴보고 gel 여과에 의한 획분별 ACE 저해작용을 검토하여 다음과 같은 결과를 얻었다. 1. 단백질의 가수분해에 따른 $5\%$ TCA 가용성 peptide-nitrogen의 생성량은 가수분해 8시간까지는 급격히 증가하였으나 그 후로는 완만하게 증가하였다. 2. 가수분해에 따른 ACE 저해작용 또한 가수분해 8시간까지는 급격히 증가하였으나 특히 복합효소, bromelain에 의해 우수하게 나타났다. 3. 단백질 가수분해물의 ACE 저해작용은 첨가량의 증가와 함께 우수한 것으로 나타났으며, 가열에 의한 영향은 적은 것으로 나타났다. 4. Gel 여과에 의한 단백질 가수분해물의 획분별 ACE 저해작용은 서로 비슷한 획분에서 큰 것으로 나타났으며, 이 때의 분자량은 약 1,450 부근인 것으로 나타났다. 5. 복합효소에 의한 가수분해물의 획분 C 및 bromelain에 의한 가수분해물의 획분 d의 $IC_{50}$은 각각 95와 $130{\mu}g$으로 나타났다. 6. 복합효소 및 bromelain에 의한 가수분해물의 ACE 저해작용을 갖는 획분의 아미노산 조성은 다소 다른 것으로 나타났으며, Asp, Glu, Lys, Leu, Val 및 Ala의 함량이 많은 것으로 나타났다. Fish protein hydrolysates(FPH) prepared from defatted mackerel meal by proteases such as complex enzymes, bromelain, alcalase, $\alpha-chymotrypsin,$ trypsin, papain and pepsin were tested for inhibitory activity against angiotensin-I converting enzyme(ACE). Among proteases tested, the hydrolysates obtained from the treatment of complex enzymes or bromelain showed relatively higher activity. ACE inhibitory activity of the hydrolysates increased until hydrolysis of 8 hrs, and was stable by heat treatment for 20min at $100^{\circ}C.$ From the profiles of fractionation of the hydrolysates with Bio-gel P-2, the most active fraction had about MW 1,450 and it's amino acid was abundant in Asp, Glu, Lys, Leu, Val and Ala. $IC_{50}\;(amounts\;of\;inhibitors\;needed\;for\;50\%\;inhibition)$ of the active fraction of the hydrolysates obtained from the treatment of complex enzyme and bromelain was 90 and $130 {\mu}g,$ respectively.
지청일(Cheong-II Ji),변한석(Han-Seok Byun),강진훈(Jin-Hoon Kang),이태기(Tae-Gee Lee),김선봉(Seon-Bong Kim),박영호(Yeung-Ho Park) 한국식품영양과학회 1992 한국식품영양과학회지 Vol.21 No.5
천연항산화제의 개발과 식용대두유의 가열산화 억제책을 마련하고자 각종 천연 향신료에 대해 식용대두유 가용성 물질을 추출하고 그 추출물을 함유한 대두유와 정제 정어리유의 혼합유를 조제하여 그 저장 안정성을 살펴보았으며 이때 항산화 효과가 우수하게 나타난 rosemary의, 항산화 유효성분을 석유에테르로 추출하여 식용대두유의 가열산화에 대한 항산화 효과를 조사하였다. 그 결과 식용대두유 추출물과 정제정어리유의 혼합하였을 시 저장 안정성은 향초계 향신료 중의 rosemary와 sage, 종자계 향신료인 mace에서 높은 것으로 나타났다. 또한 rosemary의 석유에테르 가용성획분은 식용대두유의 가열산화에 대하여 항산화 효과가 강한 것으로 나타났으며, 또한 합성 항산화제인 BHT와 비교해 볼때 그 효과가 우수한 것으로 나타났다. To develop natural antioxidant from spices and control thermal oxidation of edible soybean oil, the available antioxidative compounds of various spices were extracted with edible soybean oil. The storage stability of the oil mixed with purified sardine oil and soybean oil containing that extracts at 37℃ were investigated. Furthermore the antioxidative activity of petroleum ether soluble fractions(PESF) obtained from rosemary on the thermal oxidation of edible soybean oil during heating at 180℃ were also investigated. By mixing with refined sardine oil and soybean oil extracts of rosemary, sage of herb spices and mace of seed spices, the oxidative stabilities were remarkably increased. The thermal oxidation of edible soybean oil was also supressed by the addition of 1.0%(w/w) of PESF obtained from rosemary. Rosemary extract exhibited higher antioxidative activity on thermal oxidation of edible soybean oil than butylated hydroxytoluene.
Maillard 반응에서 유래되는 저분자 Carbonyl 화합물의 DNA 손상작용에 대한 활성산소종의 역할
김선봉(Seon-Bong Kim),박성준(Seong-Jun Park),강진훈(Jin-Hoon Kang),변한석(Han-Seok Byun),박영호(Yeung-Ho Park) 한국식품영양과학회 1990 한국식품영양과학회지 Vol.19 No.6
Plasmid pBR322 DNA와 Maillard 반응생성물중 카르보닐화합물인 glyoxal, methyl glyoxal, dihydroxyacetone, diacetyl, glyceraldehyde, glycolaldehyde 및 furrural 등과 각각 37℃에서 반응시켰을 때 나타나는 DNA 손상능과 활성산소소거제에 의한 DNA손상억제작용을 agarose gel 전기영동을 통하여 살펴보았다. 카르보닐화합물을 37℃에서 6시간 동안 반응시켰을 경우, furfural을 제외한 모든 카르보닐화합물에 DNA손상능이 나타났는데, 그 중에서도 glyoxal, methyl glyoxal 및 dihydroxyacetone 이 diacetyl, glyceraldehyde 및 glycolaldehyde보다 DNA의 손상능이 크게 나타났다. 또한 plasmid DNA와 카르보닐화합물의 반응계에 각종 활성산소소거제의 첨가를 통하여 이들 카르보닐화합물에 대한 DNA의 손상을 검토한 결과 일중항산소, 과산화수소, superoxide anion 등이 주요원인물질로 밝혀졌으며, hydroxyl radical은 그 작용이 미약하거나 거의 영향을 나타내지 않는 것으로 나타났다. The role of the active oxygens on plasmid DNA damage by carbonyl compounds derived from Maillard reaction was investigated. Plasmid DNA extracted from E. coli Hb101 was reacted with carbonyl compounds, such as glyoxal, methyl glyoxal, dihydroxyacetone, diacetyl, glyceraldehyde, glycolaldehyde and furfural with and without the active oxygen scavengers at 37℃ for 6 hours, and then the degree of damage was determined by using 1% agarose gel electrophoresis. All of the carbonyl compounds except furfural caused to damage of DNA. Among these, glyoxal, methyl glyoxal and dihydroxyacetone markedly induced the damage of DNA. On the other hand, the DNA damage by the carbonyl compounds was greatly inhibited by catalase, superoxide dismutase and α-tocopherol it is considered that the damage of DNA is due to active oxygens, such as singlet oxygen, hydrogen peroxide and superoxide anion generated during the autoxidation of carbonyl compounds.<br/> Key words: DNA, low molecular carbonyl compounds, active oxygen, active oxygen scavengers.
장미순 ( Mi Soon Jang ),박희연 ( Hee Yeon Park ),박진일 ( Jin Il Park ),변한석 ( Han Seok Byun ),김연계 ( Yeon Kye Kim ),윤호동 ( Ho Dong Yoon ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2011 한국식품저장유통학회지 Vol.18 No.4
The nutrient composition, including the proximate composition and the mineral, vitamin, amino acid, and free-amino -acid levels, of baechu kimchi (Chinese cabbage kimchi) to which 14 kinds of seafood (flatfish, yellow corvina, sea beam, pollack gizzard shad, ray, gray mullet, skate, hairtail, anchovy, sea squit, pen shell, scallop, small octopus)were added was analyzed. The seafoods were added to salted cabbage at concentration of 10% (w/w) and the prepared seafood baechu Kimchi (BK) was stored at 5℃ for seven days. The levels of moisture (82.09-88.56%), crude lipid (0.31-0.64%), and crude ash (2.70-3.50%) did not differ much among the samples, but the level of crude protein of the BK-with-seafood samples (2.42-5.15%) was greater than that of the control BK (2%), without seafood. The Fe and Ca contents of BK with flatfish showed the highest values (4.1 and 74 mg/100 g, respectively). The vitamin A contents of BK samples with 14 different kinds of seafood were higher than that of the control BK. Moreover, the BK with sea squit had higher vitamin B₂ (0.90 mg/100 g) and vitamin C (8.48 mg/100 g) contents among all the BK-with-different-kinds-of-seafood samples. Total amino acids were detected in all BK-with-seafood samples, most of which had high levels of glutamic acid, aspartic acid, proline and alanine. Glutamic acid was the most abundant of all the amino acids. The major free amino acids were hydroxyproline, glutamic acid, alanine, proline, leucine, and valine, of which hydroxyproline was the most abundant. In conclusion, BK with seafood is thought to be a very good source of protein, which is very important from dietary life of humans.