배추김치와 갓김치의 캔포장시 압력발생에 따른 발효양상

윤예랑,최흥식,이동선 한국생명과학회 2001 한국생명과학회 학술발표회 Vol.33 No.-

Antioxidant and anti-inflammatory effects of solar salt brined kimchi

윤예랑,최윤정,김예솔,천서영,이미애,정영배,박성희,민성기,양호철,서혜영 한국식품과학회 2023 Food Science and Biotechnology Vol.32 No.5

Salt is an essential ingredient in the kimchi fermentation process. Solar salt has antioxidant, anti-cancer, and anti-obesity properties. The aim of this study was to determine the antioxidant and anti-inflammatory effects of solar salt brined kimchi. Purified salt (PS), dehydrated solar salt (DSS), 1-year aged solar salt (SS1), and 3-years aged solar salt (SS3) were investigated. Anti-inflammatory effects were determined by analyzing cytotoxicity, nitric oxide (NO) production, and inflammation-related gene expression in lipopolysaccharide-treated RAW264.7 cells. Antioxidant activities of DSS, SS1, and SS3 were higher than that of PS. Solar salt significantly inhibited NO production with low cytotoxicity and decreased inflammation-related gene expression. Kimchi containing solar salt (DSSK, SS1K, and SS3K) showed higher antioxidant activity than PSK. Additionally, DSSK, SS1K, and SS3K significantly inhibited NO production and decreased the expression of inflammation-related genes. Owing to the antioxidant and anti-inflammatory effects, using solar salt in kimchi preparation could have potential health benefits.

Lipid-Lowering Effect of Hot Water-Soluble Extracts of Saururus chinensis Bail on Rats Fed High Fat Diets

윤예랑,송영옥,김미정,권명자,김현주,Yeong Bok Song,송경빈 한국식품영양과학회 2007 Journal of medicinal food Vol.10 No.2

We evaluated the inhibition of low-density lipoprotein (LDL) oxidation inhibition by a hot water-soluble ex-tract of Saururus chinensisBail (HWSCB) in vitroand the lipid-lowering effects of HWSCB in rats fed high fat diet (HFD).HFDs were supplemented with 5% HWSCB (HFSCB5 group), 10% HWSCB (HFSCB10 group), or 1% tannic acid (Tanningroup). The Tannin group served as a positive control for the study, based on tannic acid’s known lipid-lowering effect andwater-soluble characteristics. LDL oxidation was dose-dependently inhibited in the presence of HWSCB, and the effect ofHWSCB was comparable to that of vitamin C. Significant reductions in triglyceride (P. .05) and cholesterol (P. .05) lev-els in the plasma and liver of the HFSCB5, HFSCB10, and Tannin groups were observed. High-density lipoprotein choles-terol was elevated (P. .05), but LDL was decreased in a dose-dependent manner for the HFSCB samples. These results wereassociated with a significant decrease in the atherogenic index for the HFSCB samples, especially for HFSCB10. In addition,fecal excretion of triglyceride with HWSCB supplementation was greater than with tannic acid supplementation. The find-ings of this study suggest that HWSCB may reduce plasma and hepatic lipids, especially triglyceride, in rats fed high fat diet.

Antioxidant activities of brown teff hydrolysates produced by protease treatment

윤예랑,박성희 한국영양학회 2018 Journal of Nutrition and Health Vol.51 No.6

Purpose: Various plants, herbal medicines, and marine foodstuffs have been used in kimchi preparation to improve its overall quality. Teff, which is rich in minerals and starches, facilitates stable blood glucose levels and is well-suited for use in gluten-free products; hence, it can be used to reinforce the mineral composition of kimchi. In this study, we probed the antioxidant activities of hydrolysates prepared by treatment of brown teff with three proteases under different conditions. Methods: The mineral composition of brown teff was determined by inductively coupled plasma spectrophotometry-mass spectrometry, and we established optimal hydrolysis conditions by determining the total phenol and flavonoid contents of teff hydrolysates obtained using three different proteases (protamax, flavourzyme, and alcalase), two different protease concentrations (1 and 3 wt%), and three different incubation times (1, 2, and 4 h). The antioxidant activity of the hydrolysates was further investigated using 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity, total antioxidant capacity (TAC), and ferrous reducing antioxidant power (FRAP) assays. Results: Brown teff was rich in I, K, Mg, and Ca, and the highest total phenol content (24.16 μg/mL), total flavonoid content (69.08 μg/mL), and TAC were obtained for 1 wt% protamax treatment. However, the highest DPPH scavenging activity and FRAP values were observed for hydrolysates produced by alcalase and flavourzyme treatments, respectively. Conclusion: Treatment of brown teff with proteases affords hydrolysates with significantly increased antioxidant activities and high total phenol and flavonoid contents, and these antioxidant activities of teff hydrolysates have the potential to enhance the quality and functionality of kimchi in future applications.

Kimchi Methanol Extract and the Kimchi Active Compound, 3′-(4′-Hydroxyl-3′,5′-Dimethoxyphenyl)Propionic Acid, Downregulate CD36 in THP-1 Macrophages Stimulated by oxLDL

윤예랑,김현주,송영옥 한국식품영양과학회 2014 Journal of medicinal food Vol.17 No.8

Macrophage foam cell formation by oxidized low-density lipoprotein (oxLDL) is a key step in the progression of atherosclerosis, which is involved in cholesterol influx and efflux in macrophages mediated by related proteins such as peroxisome proliferator-activated receptor c (PPARc), CD36, PPARa, liver-X receptor a (LXRa), and ATP-binding cassette transporter A1 (ABCA1). The aim of this study was to investigate the beneficial effects of kimchi methanol extract (KME) and a kimchi active compound, 3-(40-hydroxyl-30,50-dimethoxyphenyl)propionic acid (HDMPPA) on cholesterol flux in THP-1-derived macrophages treated with oxLDL. The effects of KME and HDMPPA on cell viability and lipid peroxidation were determined. Furthermore, the protein expression of PPARc, CD36, PPARa, LXRa, and ABCA1 was examined. OxLDL strongly induced cell death and lipid peroxidation in THP-1-derived macrophages. However, KME and HDMPPA significantly improved cell viability and inhibited lipid peroxidation induced by oxLDL in THP-1-derived macrophages (P < .05). Moreover, KME and HDMPPA suppressed CD36 and PPARc expressions, both of which participate in cholesterol influx. In contrast, KME and HDMPPA augmented LXRa, PPARa, and ABCA1 expression, which are associated with cholesterol efflux. Consequently, KME and HDMPPA suppressed lipid accumulation. These results indicate that KME and HDMPPA may inhibit lipid accumulation, in part, by regulating cholesterol influx- and efflux-related proteins. These findings will thus be useful for future prevention strategies against atherosclerosis.

캔김치의 압력발생과 가스흡수제를 이용한 압력발생 조절

윤예랑,임수선,최홍식,이동선 한국생명과학회 2001 한국생명과학회 학술발표회 Vol.31 No.-

조직재생을 위한 효과적인 성장인자의 활용

윤예랑,김해원,장준혁 한국생체재료학회 2013 생체재료학회지 Vol.17 No.4

Growth factors (GFs) are soluble-secreted signaling proteins capable of instructing specific cellular responses including cellular growth, proliferation, migration and differentiation. GFs are expected to be effective in tissue regeneration.However, due to the short biological half-life, lack of long-term stability and possible toxicity, GFs show the limitation on practical application. Currently, sophisticated biomaterials systems that control the biological release of growth factors represent a new strategy for tissue regeneration. Here, we introduce the functions of GFs and the combinational applications of GFs and biomaterials.

Antioxidant activity and calcium bioaccessibility of Moringa oleifera leaf hydrolysate, as a potential calcium supplement in food

윤예랑,오수진,이민정,최윤정,박성진,이미애,민성기,서혜영,박성희 한국식품과학회 2020 Food Science and Biotechnology Vol.29 No.11

Moringa oleifera leaf (ML) is rich in vitaminsand minerals, specially abundant calcium, therefore it iswidely used as a calcium supplement for food. This studyaimed to investigate the antioxidant activity and calciumbioaccessibility of M. oleifera leaf hydrolysate (MLH) as acalcium supplement for kimchi. MLH was prepared underthree different proteases, two different protease contents,and three different incubation times. Total phenol content(TPC), total flavonoid content (TFC), and antioxidantactivities were investigated. Cellular activity and calciumbioaccessibility were also investigated. The highest calciumlevel of MLH was observed in 3% Protamex treatmentfor 4 h. TPC, TFC, and antioxidant activities of MLHin Protamex and Alcalase treatments were higher thanthose in Flavourzyme treatment (p\0.05). Moreover,high cell viability and alkaline phosphatase activity werealso observed in C2C12 cells. Kimchi containing MLHshowed high calcium accessibility compared to kimchialone. Taken together, the application of MLH could havepotential as a calcium supplement for kimchi production.

전자코를 이용한 대두유의 산패도 판별

윤예리,한기영,김정환,오세연,노봉수 서울여자대학교 자연과학연구소 2005 자연과학연구논문집 Vol.17 No.-

대두유를 160, 190, 220℃에서 가열하면서 3시간 또는 4시간 간격으로 시료를 취하여 6개의 metal oxide sensor로 구성된 전자코와 2세대 전자코인 GC-SAW를 바탕으로 한 전자코를 사용하여 분석하였다. 주성분 분석결과 가열처리시간과 온도가 증가할수록 제1 주성분 값이 감소하는 것을 볼 수 있었다. 즉, 초기의 열처리를 하지 않은 신선한 대두유와 가열처리된 대두유를 구분할 수 있었다. 특히 190℃와 220℃의 높은 온도에서는 3시간 내지 4시간이면 대두유의 산패가 많이 진행됨을 알 수 있었다. 또한 GC-SAW를 바탕으로 한 전자코를 이용한 결과도 가열온도와 시간이 증가할수록 peak의 수와 면적이 증가함으로써 열처리시간에 따른 패턴 변화를 확인할 수 있었다. 이것으로 대두유의 가열처리에 따른 산패취의 변화를 측정하기 위한 간단한 방법으로 사람의 코처럼 미묘하고 복잡한 향기와 냄새성분을 감지할 수 있는 전자코로 평가할 수 있음을 확인하였다. The discrimination of the heated soybean oil was investigated by using electronic nose. Volatile components from these products were discriminated by six metal oxide sensors. Principal component analysis showed the differences between non-heated soybean oil and heated soybean oil. The first principal component score in soybean oil was reduced from +0.369 score to -0.242 score as the heating time increased. As heating temperature increased, the ratio of resistance decreased, indicating that rancidity of soybean oil increased at high heating temperature. As an alternative, electronic nose based on GC with SAW(surface acoustic wave) sensor was used for discrimination of heated soybean oil. High resolution olfactory imaging, called VaporPrint^(TM), was shown to be particularly useful for evaluating oil quality in its entirety. The result of electronic nose showed significant changes in volatile profiles from soybean oil. Also, peak numbers and areas increased as high heating time and temperature. Analysis using electronic nose with pattern recognition was rapid and simple. And this technique could be an efficient method to predict shelf-life and evaluate quality in food.

결구 차이에 따른 양상추 신선편이 제품의 품질 비교

윤예리(Aye-Ree Youn),권기현(Ki-Hyun Kwon),김병삼(Byeong-Sam Kim),차환수(Hwan-Soo Cha) 한국식품과학회 2008 한국식품과학회지 Vol.40 No.4

신선편이 가공 양상추의 결구 정도에 따른 저장 중 품질변화를 살펴보았다. 양상추는 결구 정도에 따라 70, 85, 100%로 분류하여 3×4 ㎝로 썰어 polypropylene(PP)과 polyethylene terephthalate(PET) 재질로 되어있는 사각 용기(20×15×5 ㎝)에 담아 질소 충진 후 4oC의 저장고에서 8일 동안 저장하였다. 저장 초기 결구 70% 양상추의 당도가 3.67 ˚Bx였으며, 무기질 함량도 나트륨 25.04, 칼륨 186.03, 칼슘 18.62 ㎎/100 g 등으로 가장 높았다. 하지만 저장기간이 길어짐에 따른 결구정도와는 상관없이 무기질 함량이 감소하는 경향을 나타내었다. 또한 결구 70%인 양상추의 비타민 C 함량은 3.30 ㎎/100 g로 가장 높았으며, 양상추 외잎의 클로로필 함량 역시 결구 70%가 결구 100%에 비하여 3배 정도 높은 수치를 나타내었다. 씹힘성을 나타내는 양상추의 경도는 결구 70%인 양상추가 1,010 g이였으며, 결구 정도가 높아짐에 따라 경도가 증가하여 씹힘성이 증가하는 것으로 유추되어진다. PPO의 활성은 결구정도에 따라 240, 371, 566 unit/g로 각각 나타나 결구 70%에서 갈변이 최소한으로 나타났다. 이상의 결과로 결구 70%인 양상추를 이용하여 신선편이 가공 제품을 유통시킬 때 품질유지에 가장 효과적인 것으로 나타났다. This study examined the effect of head formation on the quality maintenance of minimally processed lettuce (Lactuca sativa L.) samples. The fresh-cut lettuce samples were packed in 20×15×5 ㎝ polypropylene+polyethylene terephthalate tray, and were then stored at 4℃ for up to 8 days. According to the results, the sample with 100% head formation had lower sugar, minerals (Ca, Na, Fe, Mg, K), and chlorophyll contents compared to the sample with 70% head formation. The 70% head formed lettuce had higher vitamin C content at 3.30 ㎎/100 g, whereas the 85% and 100% formed samples had lower levels of 2.61 and 2.10 ㎎/100 g, respectively. The polyphenol oxidase (PPO) activity of the 70% formed lettuce was 240 unit/g, while the 100% formed sample had almost 2-fold higher activity. However, the 100% formed lettuce had greater firmness than all other samples. Overall, among the fresh-cut lettuces, the sample with 70% head formation showed more positive effects in terms of quality maintenance.