수질에 대한 1-세포기 및 2-세포기 생쥐배아를 이용한 생물학적 정도관리에 관한 연구

이예경,정혜원,김향미,오승은,손영수,유한기,우복희,Lee, Ye-Kyung,Chung, Hye-Won,Kim, Hyung-Mee,Oh, Seung-Eun,Son, Young-Soo,Yu, Han-Ki,Woo, Bock-Hee 대한생식의학회 1993 Clinical and Experimental Reproductive Medicine Vol.20 No.1

This study was carried out investigate the effect of water quality and the kind of media on the in vitro development of 1-cell and stage mouse embryos. $F_1$ hybrid mice were superovulated and timely mated. 1-cell stage and 2-cell stage mouse embryos were recruited and taken into Ham's F-10 or m-KRB media which was made of two of two kinds of water having different quality, highly purified water and tap water. 2-cell stage embryos grew up well in vitro to blastocyst or hatching blastocyst regardless of the composition of culture media, but 1-cell stage mouse embryo didn't develop well to blastocyst or hatching blastocyst in simple media like m-KRB. These results meant in vitro devleopment of 1-cell stage mouse embryo neded complex media like Ham's F-10 which contained abundant protein components. In case of quality control for water, in vitro fertilization program. observation of in vitro development of 2-cell mouse embryos up to blastocyst or hatching blastocyst media such as m-KRB would be efficatious in detecting the difference of water quality.

Chitosan-Ascorbate 및 Calcium Lactate가 오징어 식해의 숙성과 품질 특성에 미치는 영향

이예경,박범호,노홍균,김순동,Lee Ye-Kyung,Park Bum-Ho,No Hong-Kyoon,Kim Soon-Dong 동아시아식생활학회 2005 동아시아식생활학회지 Vol.15 No.5

Effects of chitosan-ascorbate(CA) and calcium lactate(CL) on fermentation and quality of squid sikhae were investigated CA and LA were added at $0.5\%$ (designated CA1 and CL1) and $1.0\%$(CA2 and CL2) concentrations, respectively and fermented for 12 days at $10^{\circ}C$. pH of CA-added sikhae was higher than that of control, while acidity of the former was lower than that of the latter. During 12 days of fermentation, CA-added sikhae showed higher protease activity than control by $2.3\~2.6$ times and CL-added sikhae by $2.8\~3.6$ times. At 12 days of fermentation, CA-added sikhae revealed higher protease activity than control by $1.2\~1.4$ times and CL-added sikhae by $1.5\~1.9$ times. CA-added sikhae also showed higher amino-nitrogen content than control by $1.4\~1.7$ times and CL-added sikhae by $1.9\~3.5$ times. In comparison of CA1 with CA2, CA2 showed all higher pH, protease and amylase activity, and amino-nitrogen content than CA1. In analysis of electrophoresis, molecular weights of major proteins in ~w squid were $116.9\~119.0$, 96.5 and 59.3kDa. However, after fermentation for 12 days, a protein band of 119.0kDa disappeared but a new protein band with below 14 kDa appeared in sikhae, especially CA-added sikhae. In sensory evaluation, the intensity of sour taste was the highest for control and the lowest for CA2. Softness of squid was the highest for control and the lowest for CA2. Overall acceptability was the best for CA2. In conclusion, these results suggest use of $1\%$ CA in sikhae preparation as addition of CA(CA2) increased the protease and amylase activity, nitrogen content of amino form, sensory acceptability as well as shelf-life of sikhae.

오징어 식해의 제조 방법에 따른 품질 특성

이예경,박범호,김순동,Lee Ye-Kyung,Park Bum-Do,Kim Soon-Dong 동아시아식생활학회 2005 동아시아식생활학회지 Vol.15 No.4

Quality characteristics of squid-sikhae prepared by four different methods(SHM: sikhae method, SHM-LA; sikhae method added with L plantarum, MM; mixed method of sikhae method and salting method, MM-LA; MM method added with L plantarum) were investigated during fermentation at $20^{\circ}C$. The pHs of all the 6-days fermented sikhae samples were in the range of 4.01-3.76, meaning that there were no significant difference in pH according to the preparation methods. Number of total microbes(TM) were decreased, while the ratio of lactic acid bacteria against TM in SHM-LA and MM-LA was higher than those of SHM and MM. There were no differences in acid protease activity, while $NH_2-N$ content of SHM and MM were higher than those of SHM-LA and MM-LA. Amylase activity was the lowest in MM-LA. Proteins separated by SDS-PAGE belonged to 7-200 kDa, the major proteins (153<94<41 kDa) of the sikhae in all plots were disappeared at 6 days fermentation. In sensory evaluation, sour taste of MM was the highest, while it was the lowest in SHM-LA. Sweet taste, bitter taste, salty taste and hot taste were not significantly different Off-flavor was decreased in lactic acid bacteria added products. Scores of the softness and overall acceptability were the highest in SHM-LA. These results indicated that SHM-LA was the best method for the preparation of squid sikhae because of the enhancement of lactic acid fermentation and overall acceptability.

키토산 청국장을 첨가하여 제조한 깊펠 쿠키의 품질 특성

이예경,김미정,이승배,김순동,Lee Ye-Kyung,Kim Mee-Jung,Lee Seung-Bae,Kim Soon-Dong 동아시아식생활학회 2005 동아시아식생활학회지 Vol.15 No.4

Quality characteristic of Kipfel cookies with 0, 20, 40 and $60\%$ of freeze dried chitosan-chungkukjang(CC), which was fermented for 24 hours at $40^{\circ}C$ with steamed soybean added with $0.25\%$ of chitosan(MW 2,025 kDa) powder and inoculated $2\%$ of Bacillus lichenifomis, were investigated Bulk density was higher in the CC cookie, but there were no difference among the CC cookies. While hardness was decreased, brittleness and springiness were increased in the higher ratio of CC, but no significant difference was observed in cohesiveness and gumminess. According to increasing the CC ratio, L$\ast$ values and hue angle were decreased from 62.69 and 96.71 to 44.41 and 69.30, respectively. While a$\ast$ values were increased from -1.94 to 4.95, and no changes were observed in b$\ast$ values. Glucosamine content was $27.34 mg\%$ in the control cookie, $40{\~}93.75 mg\%$ in the CC cookies. Antioxidant activity of the CC cookies were higher than the control. The activity of the control cookie was decreased during storage, while it was maintained in CC cookies. There were no differences in the sour, sweet and savory taste. Off-flavor did not detected in the $0{\~}40\%$ CC cookies, but the chungkukjang odor was slightly detected in the $60\%$ CC cookie. The $20{\~}40\%$ CC cookies did not affect on native odor of Kipfel cookie. Color acceptability also did not affect by addition of CC $20{\~}40\%$ but it was lower in $60\%$ CC cookie. Overall acceptability was the best in the $20\%$ CC cookie.

간수와 불순물을 제거시킨 천일염의 재 결정화 특성

이예경(Ye-Kyung Lee),김순동(Soon-Dong Kim) 한국식품영양과학회 2008 한국식품영양과학회지 Vol.37 No.2

천일염에 함유된 간수와 불순물의 제거와 재결정화 특성을 조사하였다. 간수제거를 위하여 습도 95%로 온도별(30, 40, 50℃)로 처리한 결과 30℃에서 3주간 둠으로써 간수성분의 86%가 제거되었다. 천일염에 함유된 불순물의 총량은 6.94%(w/w)였으며, 유기태가 5.58%, 무기태가 1.36%이었고, 유기태 불순물은 89%가 가용성이었다. 수용성의 유기태 불순물은 천일염을 350℃에서 40분간 볶음 처리함으로써 90.14%가 침전, 제거되었으나 50분간 볶음 처리한 경우는 침전량이 감소되었다. 소금의 색상은 볶음 40분까지는 L*값은 감소한 반면 a*, b*값은 증가하였으나 50분간 볶음에서는 이와 반대의 경향을 나타내었다. 간수와 불순물을 제거시킨 천일염을 온도별, 염도별, 소금물의 깊이별로 재결정화시킨 결과 결정의 크기는 온도가 높을수록 커지고 낮아지면 작아지는 경향이었으며 소금물의 깊이가 깊어짐에 따라 컸다. 결정화시간은 온도가 높을수록 염도가 높을수록 단축되었으며 소금결정의 수율은 온도가 높을수록 낮았다. 종합적 기호도는 결정화 온도가 낮고 소금농도가 높은 경우에 높아지는 경향을 보였다. Recrystallization characteristics of salt after removing bittern and impurities from solar salt (SD) were investigated. To remove the bittern, the SD was treated at 30, 40 and 50℃ under 95% humidity. 86% of the bittern was removed when the SD was kept at 30℃ for three weeks. Total amount of impurity in SD was 6.94% (w/w) with organic impurity (5.58%) and inorganic impurity (1.36%). Most organic impurities (89%) were soluble. When the SD was roasted at 350oC for 40 minutes, 90.14% of the soluble organic impurities were removed; however, the removable organic impurity was reduced, when the SD roasted for 50 minutes at 350℃. L* value decreased while a* and b* values increased when the SD was roasted until 40 minutes at 350℃. In contrast, L* value increased while a*, b* values decreased with SD roasted over 50 minutes at 350℃. The size of recrystallized pure salt was positively correlated to temperature and depth of salt solution, while the crystallization time was negatively correlated to temperature and salinity. Yield of recrystallized salt was negatively correlated to temperature. Overall acceptability tended to increase at low crystallization temperature and high salinity.

Chitosan - Ascorbate 함유 동해심해수로 담근 물김치의 품질특성

이예경(Ye Kyung Lee),신경옥(Kyung Ok Shin),노홍균(Hong Kyoon No),김순동(Soon Dong Kim) 한국식품영양과학회 2005 한국식품영양과학회지 Vol.34 No.9

우리나라 동해심해수의 효율적 활용을 위한 방안의 하나로 chitosan-ascorbate(CA) 0.1%를 함유하는 동해심해수로 담근 물김치의 품질특성을 조사하였다. 물김치제조는 담금 용수로 mineral salt 1% 함유 증류수(DW), 염도 1% 동해심 해수(ED), DW+CA(DW-CA) 및 ED+CA(ED-CA)로 구분하여 10℃에서 12일간 숙성시켰다. 그 결과, ED-CA는 물김치 숙성시 pH의 감소와 산도의 증가를 상당히 지연시키며, 총균수를 감소시키면서 젖산균비율을 높여 위생성을 증진시키며, 항산화성을 높이는 효과가 있었다. 또한 탁도를 감소시켜 국물을 맑고 투명하게 유지하며, 김치조직의 연화 현상을 막아 경도유지와 조직의 알코올 불용성 물질의 용출을 지연시키며, 종합적 기호도를 증진시키는 효과를 나타내어 물김치 담금용수로서의 활용이 기대된다. Quality characteristics of mul-kimchi prepared using eastern deep seawater added with 0.1% chitosan-ascorbate (CA) were investigated during fermentation for 12 days at 10℃, in an effort to effectively utilize the eastern deep seawater in Korea. Four water sources were considered for preparation of mul-kimchi; (1) distilled water added with 1% mineral salt (DW), (2) eastern deep seawater (containing 6% salt) diluted to 1% salt concentration with distilled water (ED), (3) DW+CA (DW-CA), and (4) ED+CA (ED-CA). Juice of mul-kimchi prepared with ED-CA as a water source showed higher pH and antioxidant activity, and lower acidity, total microbe numbers, turbidity and alcohol insoluble substance compared with those prepared with other three water sources. The former also showed higher overall acceptability compared with the latter. This study demonstrated the possibility of use of eastern deep seawater added with chitosan-ascorbate as a water source for extension of shelf-life of mul-kimchi.

Monosodium Glutamate와 숙성온도 변화가 김치의 유리아미노산 함량에 미치는 영향

이예경(Ye-Kyung Lee),이명예(Meung-Ye Lee),김순동(Soon-Dong Kim) 한국식품영양과학회 2004 한국식품영양과학회지 Vol.33 No.2

김치의 숙성 시 무첨가(C-Ⅰ, C-Ⅱ) 및 MSG 첨가(M-Ⅰ, M-Ⅱ)와 숙성방법으로 20℃에서 2일간 숙성시킨 후 10℃에서 5일간 숙성한 경우(C-Ⅰ, M-Ⅰ)와 10℃에서 7일간 숙성한 경우(C-Ⅱ, M-Ⅱ)로 구분하여 pH, 산도 총균수와 젖산균수 유리아미노산 함량의 측정과 관능검사를 행하였다. pH와 산도로 평가한 김치의 숙성은 MSG첨가가 무첨가보다, 10℃숙성김치가 온도변화구보다 숙성이 지연되었다. 총균수는 C-Ⅰ보다 M-Ⅰ에서, C-Ⅱ보다 M-Ⅱ에서 낮았으나 젖산균수는 C-Ⅰ보다 M-Ⅰ에서, C-Ⅱ보다 M-Ⅱ에서 높아 MSG첨가에 의하여 젖산균의 생육이 촉진되었다. C-Ⅰ 김치의 주요 유리아미노산은 alanine, asparagine, homocystine, valine 및 serine으로 전체 유리아미노산의 33%를 차지하였다. C-Ⅱ 김치에서는 이들 아미노산의 함량이 C-Ⅰ에서보다 높음과 동시에 특히 glutamic acid와 ornithine의 함량이 크게 증가되었다. M-Ⅰ 김치에서는 homocystine, alanine, asparagine, valine 및 proline이주 아미노산으로 total의 50%를 차지하였으며, M-Ⅱ 김치에서는 glutamic acid, alanine, hydroxyproline, asparagine, homocystine, ornithine, valine 및 proline으로 total의 36%를 차지하였고, M-Ⅰ에 비하여 특히 glutamic acid, hydroxyproline 및 ornithine의 함량이 높았다. 관능검사 결과 신맛은 MSG 첨가구가 무첨가구보다 낮았으며 20℃ 숙성 후 10℃로 옮긴 경우는 계속 10℃에서 숙성시킨 경우보다 숙성지연 효과가 낮았다. 아삭아삭한 맛은 산미의 결과와 반대로 온도변화구보다 저온구에서 MSG첨가구가 무첨가구에 비하여 높았다. 맛난 맛과 종합적인 맛은 M-Ⅰ이 C-Ⅰ보다, M-Ⅱ보다 C-Ⅱ에서 높은 값을 유지하였다. 이상의 결과, 김치의 숙성 시 상온에서 일정시간 숙성시킨 후 저온으로 옮겨 숙성시키는 방법은 저온에서의 숙성지연 효과가 낮은 것으로 나타났으며 MSG첨가는 유리아미노산의 함량을 높여 맛을 향상시킬 뿐만 아니라 보존성 증진에도 효과가 있는 것으로 평가된다. This study was conducted to investigate the effect of monosodium glutamate (MSG) and fermentation methods (C-Ⅰ; fermented for 5 days at 10℃ after 20℃ fermentation for 2 days, C-Ⅱ; fermented for 7 days at 10℃, M-Ⅰ; kimchi with MSG fermented for 5 days at 10℃ after 20℃ fermentation for 2 days, M-Ⅱ; kimchi with MSG fermented for 7 days at 10℃) on fermentation and free amino acid content. Fermentation of M-Ⅰ and M-Ⅱ was slightly delayed compared to C-Ⅰ and C-Ⅱ. Total microbe of C-Ⅰ and C-Ⅱ were lower than those of M-Ⅰ and M-Ⅱ, and lactic acid bacteria of C-Ⅰ and C-Ⅱ were lower than those of M-Ⅰ and M-Ⅱ respectively. The major free amino acids were alanine, asparagine, homocystine and valine in C-Ⅰ, especially, glutamic acid and ornithine were high in C-Ⅱ. Homocystine, alanine, asparagine and valine in M-Ⅰ, glutamic acid, alanine, hydroxyproline, asparagine, homocystine, ornithine and valine were the major free amino acid in M-Ⅱ, respectively. The sour taste of M-Ⅰ and M-Ⅱ was lower than those of C-Ⅰ and C-Ⅱ, respectively, and the effect of delaying fermentation at 10℃ did not showed in the C-Ⅰ and M-I. The crispy taste of the M-Ⅰ and M-Ⅱ was higher than those of C-Ⅰ and C-Ⅱ, which was the opposite results of sour taste. Palatable and overall taste of M-Ⅰ and M-Ⅱ were higher than those of C-Ⅰ and C-Ⅱ, respectively. These results suggest that the MSG in kimchi affect not only increment of free amino acid content but also shelf-life and taste improvement, and continuous fermentation at 10℃ also enhance the content of free amino acid and shelf-life of kimchi.

식초와 다슬기회분을 이용하여 제조한 초산칼슘의 품질 특성

이명예(Myung-Ye Lee),이예경(Ye-Kyung Lee),김순동(Soon-Dong Kim) 한국식품영양과학회 2004 한국식품영양과학회지 Vol.33 No.3

천연의 수용성 칼슘자원을 얻기 위하여 현미식초(Br), 감식초(Pe) 및 사과식초(Ap)와 다슬기 회분으로 제조한 액상 및 고상의 초산칼슘(LCA 및 SCA) 즉, 액상으로 Br-LCA, Pe-LCA, Ap-LCA와 고상으로 Br-SCA, Pe-SCA, Ap-SCA의 품질특성을 조사하였다. 초산칼슘 제조용 식초의 pH는 2.34~3.06 범위였으며, 식초 100 mL과 반응하는 다슬기 회분의 양은 20.43~23.50 g, 고상 초산칼슘의 수율은 11.02~13.01%(w/v)이었다. Ap-LCA 및 Ap-SCA의 색상은 연한 황색을 띠었으나 Br-LCA 및 Br-SCA는 갈색, Ap-LCA 및 Ap-SCA는 진한 갈색을 띠었다. Br-LCA, Pe-LCA 및 Ap-LCA의 칼슘함량은 각각 3.02, 2.06 및 2.30%(w/v)이었으며, Br-SCA, Pe-SCA 및 Ap-SCA의 칼슘함량은 각각 27.15, 16.31 및 19.48%(w/w)이었다. 고상초산칼슘의 용해도는 증류수에서 36.82~39.92%(w/v), 소주에서 32.05~39.04%(w/v), 진간장에서 13.12~18.65%(w/v), 이온음료에서 38.35~38.90%(w/v), 요구르트에서 33.47~35.58%(w/v)이었으며 두유와 우유에서는 curd를 생성하였다. 신맛과 쓴맛은 표준품에 비하여 낮았으나 떫은 맛, 비린 맛 및 맛난 맛은 높았다. This study was conducted to investigate the quality characteristics of liquid calcium acetate (LCAs) and solid calcium acetate (SCAs), Br-LCA, Pe-LCA and Ap-LCA as liquid form, Br-SCA, Pe-SCA and Ap-SCA as solid form. Calcium acetae was prepared by reacting of vinegars [brown rice (Br), persimmons (Pe) and apple (Ap)] and ash of black snail in order to obtain natural water soluble calcium resources. The pHs of the vinegars for preparing calcium acetate (CA) were the range of 2.34~3.06, and the contents of the ash of black snail which reacted to 100 mL of the vinegars were 20.43~23.50 g. The yields of solid CAs from 100 mL of the vinegars were 11.02~13.01 g. The colors of liquid and solid CAs were light yellow in Ap-LCA and Ap-SCA, brown in Br-LCA and Br-SCA, dark brown in Pe-LCA and Pe-SCA. Calcium contents of Br-LCA, Pe-LCA and Ap-LCA were 3.02, 2.06 and 2.30% (w/v), and those of Br-SCA, Pe-SCA and Ap-SCA were 27.15, 16.31 and 19.48% (w/w), respectively. The solubilities of the solid CAs were 36.82~39.92% (w/v) in distilled water, 32.05~39.04% (w/v) in Soju, 13.12~18.65% (w/v) in thick soysauce, 38.35~38.90% (w/v) in ionic beverage, 33.47~35.58% (w/v) in yoghurt, while the solid CAs formed the curds in soymilk and milk. The sour and bitter taste of the CAs were lower, while the astringent taste, fishy flavor and savory taste were higher than those of standard CA.

균주에 따른 청미래덩굴잎 발효차의 항산화 활성

이상일,이예경,김순동,강윤환,서주원,Lee, Sang-Il,Lee, Ye-Kyung,Kim, Soon-Dong,Kang, Yun Hwan,Suh, Joo Won 한국식품영양학회 2012 韓國食品營養學會誌 Vol.25 No.4

본 연구에서는 청미래덩굴(Smilax china L.) 잎을 이용한 기호성이 증진된 발효차 제조를 시도하였다. 균주로 Saccharomyces cerevisiae(S), 청국장으로부터 분리한 Bacillus속 혼합미생물(B), Bifidobacterium bifidus(L), Monascus pilosus(M) 및 Aspergilus oryzae(A)를 사용하여 발효차(S, B, L, M, A)를 제조하였으며, 발효시키지 않은 청미래덩굴잎(C)과의 품질특성과 항산화와 관련된 total polyphenol(TP) 및 total flavonoid(TF) 함량과 활성산소 소거계 활성으로 electron donating ability(EDA), ferric reducing antioxidant power(FRAP), ferrous iron chelating ability (FICA) 및 lipid peroxidation inhibitory activity(LPOIA)와 활성산소 생성계 효소인 xanthine oxidase의 inhibitory activity(XOIA) 및 aldehyde oxidase의 inhibitory activity(AOIA)의 변화를 조사하였다. 열수로 1% 농도로 우려낸 발효차의 색상은 A차는 적색을 띠었으나, 그 외의 모든 차는 황색을 띠었다. 차의 향, 맛, 밝기 및 종합적인 기호도는 A차 3.95점, M차 3.30점으로 평가되었으며, 그 외 S, B, L차는 2.55~2.28점으로 C차와 유사하였다. C차 열수 추출물의 TP 및 TF 함량은 각각 28.94 및 18.39 mg/g, 에탄올 추출물에서는 각각 34.97 및 34.44 mg/g 이었다. 발효차는 C차에 비하여 TP의 함량이 낮았으나, 에탄올 가용성 flavonoid 함량에는 큰 변화를 보이지 않았다. 특히 A차는 수용성 TF 함량과 에탄올 가용성 TP의 함량이 낮았다. 청미래덩굴잎 및 그 발효차 열수 및 에탄올 추출물의 EDA($1mg/m{\ell}$)는 19.25~22.48%이었으나, A차는 8.04~12.49%이었다. C차 열수 및 에탄올 추출물의 FRAP($Fe^{2+}\;{\mu}mole/g$ dry basis)는 4.38~5.84이었으며, S, B, L, M 및 A차와 대등하였다. FICA는 발효차 중에서는 A차가 높았으며, 여타 차는 발효차와 비발효차 간의 유의차가 없었다. LPOIA는 $200{\mu}g/m{\ell}$의 아주 낮은 농도에서 열수 추출물은 37.08~41.42%, 에탄올 추출물은 28.66~32.57%를 나타내었고, 열수 추출물보다 에탄올 추출물이 다소 높았으며, 차의 종류에 따른 유의차는 보이지 않았다. 열수 및 에탄올 추출물($1mg/m{\ell}$)의 XOIA 및 AOIA는 모두 에탄올 추출물에서 높은 경향을 보였다. 열수 추출물에서의 XOIA는 C, S, M 및 A차에서는 4.83~9.20%이었으나, B 및 L차에서는 나타나지 않았으며, 에탄올 추출물에서는 9.00~19.00%이었다. AOIA는 열수 추출물은 30.17~48.52%, 에탄올 추출물은 44.09~66.93으로 정도의 차이는 있으나, 발효차 에서도 비교적 높은 활성을 나타내었다. 이상의 결과, 청미래덩굴잎 발효차의 항산화 활성은 비발효차에 비하여 다소 감소하는 경향을 나타내며, 에탄올 추출물이 열수 추출물에 비하여 높은 활성을 나타내었다. 특히, 발효에 의하여 TP와 TF의 감소율이 높으나, 관능적 품질이 비교적 양호한 것으로 나타난 A차 열수 추출물(0.1%)에서도 FRAP, FICA, LPOIA 및 AOIA와 같은 항산화 지표들의 활성이 나타나, 기능성 발효차로서의 이용가능성이 높은 것으로 평가되었다. To evaluate the functional characteristic and availability for drinking of the fermented Smilax china leaf tea by using different microbial species, various fermented leaf tea was prepared by non-fermentation (C), or the fermentation of Saccharomyces cerevisiae (S), Bacillus sp. (B), Bifidobacterium bifidus (L), Monascus pilosus (M) and Aspergilus oryzae (A), and sensory and antioxidant parameter of each brewed tea was observed. The color of the A tea was red, but the other teas were yellow in color. Furthermore, the aesthetic quality of the A and M tea was 3.95 and 3.30 point, respectively, and other teas (2.55~2.28) were similar to that of the C tea. TP of fermented tea water extract was lower than that of the C, although TF was not significantly different between the fermented and non-fermented tea. Especially, TF of the A tea was significantly lower than those of the other teas. The range of EDA ($1mg/m{\ell}$) of water and ethanol extracts of tea C and the fermented teas was 19.25~22.48%; however, tea A was only 8.04~12.49%. In addition, FRAP, FICA and LPOIA of teas were not significantly different between the fermented and non-fermented teas. On the other hand, XOIA and AOIA of tea ethanol extracts were slightly higher than those of water extracts. XOIA of water extract derived from the teas was 4.83~9.20%, while ethanol extract of these was 9.00~19.00%. However, XOIA of B and L teas water extract was not detected. Furthermore, AOIA of fermented tea water extract (30.17~48.52%) were lower than those of ethanol extract (44.09~66.93%). In this study, interestingly, antioxidant parameters, such as FRAP, FICA, LPOIA and AOIA, of the A tea water extract (0.1%) was higher than that of the other tea in spite of high decreasing rate in the contents of TP and TF. Therefore, above results imply the possibility of fermented Smilax china leaf tea as a functional food.

Aspergillus 속 미생물에 의한 발효비지의 항비만 효과

이상일(Lee, Sang-Il),이예경(Lee, Ye-Kyung),김순동(Kim, Soon-Dong),임종환(Lim, Jong-Hwan),서주원(Seo, Ju-Won),이인애(Lee, In-Ae) 한국산학기술학회 2013 한국산학기술학회논문지 Vol.14 No.11

고지방식이로 비만을 유도한 ICR 생쥐를 동물 모델로 하여 7종의 Aspergillus속 미생물로 발효시킨 발효비지 의 항비만 효과를 조사하였다. 수컷 ICR 생쥐에 5주간 고지방 식이를 실시하여 비만을 유도하고 고지방식이에 발효 비지 2%를 첨가하여 6주 동안 사육하였으며, 체중, 섭취량, 혈청 총콜레스테롤, 중성지질, Alanine transaminase과 high-density lipoprotein cholesterol, 간성 glutathione과 lipid peroxide를 측정하였다. 체중의 경우에 AE4 발효 비지를 식이한 군에서 가장 많이 감소 (31.33%, P<0.05)하였고 간성 GSH와 ALT증가로 고지방혈증이 저해되었다. 이상의 결 과로부터 Aspergillus속 미생물로 발효시킨 발효비지는 항비만 효과가 있는 것으로 나타났으며, 나아가 인체에서도 유 의한 비만개선 작용을 기대할 수 있을 것으로 사료된다. The anti-obesity effect of soybean curd residues (biji) fermented by seven Aspergillus spp. was investigated with obese ICR mice fed a high-fat diet. After inducing obesity by feeding high-fat diet for 5 weeks, animals were fed with a high fat diet supplemented with 2% fermented soybean curd residues for 6 weeks. Total cholesterol, triglyceride, Alanine transaminase, high-density lipoprotein cholesterol, hepatic content of glutathione and lipid peroxide were determined. In the case of body weight, AE4 group showed most prominent decrease (31.33%, P<0.05) and increase of hepatic GSH and ALT demonstrated hyperlipidemia inhibition. From the results, it is concluded that soybean curd residues fermented by Aspergillus spp. has anti-obesity effect and it is thought that fermented soybean curd resides can reduce obesity in human significantly.