참치백자로부터 추출한 Protamine 의 특성 및 항균활성

전태욱,김진호,박기문,Jeon, Tae-Woog,Kim, Jin-Ho,Park, Ki-Moon 한국식품과학회 1999 한국식품과학회지 Vol.31 No.2

참치 백자의 항균제호서의 사용 가능성 검토를 위하여 참치 백자의 특성 및 항균력 실험을 하였다. 아미노산 분석결과 arginine 함량은 약 46%로 연어 백자로부터 추출한 standard protamine (SP, Asama 화성, Japan)에 비해 약 10%가 낮았으며, proline및 glycine등 아미노산 조성에서도 큰 차이가 있었다. 주된 단백질의 평균 분자량은 SP가 11,300 Da과 2,600 Da이었으며, TP는 13,400 Da이었다. 그리고 SP와 TP의 항균활성 비교 실험에서 TP는 SP보다 약한 것으로 나타났다. 항균활성을 높이기 위해 $37^{\circ}C$에서 효소처리한 pepsine hydrolyzed protamine (PHP)과 trypsine hydrolyzed protamine (THP)의 주된 단백질의 평균 분자량은 PHP의 경우 11,300 Da과 3,900 Da으로 확인되었고, THP의 분자량은 2,500 Da 이하로 나타났다. PHP의 항균활성을 확인한 결과 TP보다 높은 항균력을 보였으며, 주된 단백질의 평균 분자량이 비슷한 SP와 유사하게 항균활성이 향상됨을 알 수 있었다. 그러나 gram (+)균인 Stap. aureus, L. helveticus, L. plantarum 등에서는 PHP가 SP보다 강한 항균활성을 보여 주었다. 그리고 분자량이 2,500 Da 이하인 THP의 경우 항균활성이 없는 것으로 밝혀졌다. 이와같이 PHP의 항균활성이 향상된 것은 protamine의 arginine의 함량이 증가하지 않더라도 주된 단백질의 평균 분자량이 변화되었기 때문으로 생각된다. 따라서 참치 백자로부터 추출한 TP를 pepsin처리했을 때 SP와 유사한 수준으로 항균활성 향상되는 것을 확인하였다. The purpose of this study was to investigate the antimicrobial effects and characteristics of protamine extracted from spermary of tuna. The result of amino acids analysis showed that the contents of arginine were 46%. It was 10% lower when compared to standard protamine (SP: Asama kasei LTD, Japan). Also, there were significant difference in the contents of proline adn glycine. The average molecular weights of main protein in TP were 13,400 Da, whereas those in SP were 11,300 Da and 2,600 Da. To increase antimicrobial activities of TP, pepsin or trypsin was treated at $37^{\circ}C$. After TP was hydrolyzed with pepsin (pepsin hydrolyzed protamine: PHP) for 4hrs, the average molecular weights of the main protein were 11,300 Da and 3,900 Da, and the antimicrobial activities were significantly increased compared to TP. After TP was hydrolyzed with trypsin (trypsin hydrolyzed protamine: THP) for more than 10 min, the average molecular weights of the main protein were below 2,500 Da. PHP had higher antimicrobial effects on some gram positive bacteria (Staphylococcus aureus, Lactobacillus helveticus, Lactobacillus plantarum) than SP. However, THP had no antimicrobial activities. When TP was hydrolyzed with pepsin (PHP), its antimicrobial activities increased in the same level with those of SP, and this increase might be resulted rather from the changes of molecular weights of the main protein than from the contents of arginine in protamine.

감마선 조사한 오미자 추출물의 아질산염 소거능, Tyrosinase와 Xanthine Oxidase 저해 효과

전태욱 ( Tae Woog Jeon ),조철훈 ( Cheorun Jo ),김기혁 ( Kee Hyuk Kim ),변명우 ( Myung Woo Byun ) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2002 한국식품저장유통학회지 Vol.9 No.4

한국산 유색감자 색소의 이화학적 특성 및 생리 활성에 관한 연구

전태욱(Tae-Woog Jeon),조용식(Yong-Sik Cho),이성현(Sung-Hyeon Lee),조수묵(Soo-Muk Cho),조현묵(Hyeon-Mook Cho),장규섭(Kyu-Seob Chang),박홍주(Hong-Ju Park) 한국식품과학회 2005 한국식품과학회지 Vol.37 No.2

감마선 조사가 칡의 생리 활성과 색상 변화에 미치는 영향

전태욱 ( Tae Woog Jeon ),박지혜 ( Ji Hye Park ),변명우 ( Myung Woo Byun ) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2002 한국식품저장유통학회지 Vol.9 No.3

감마선 조사가 오미자의 생리 활성과 색상 변화에 미치는 영향

전태욱(Tae-woog Jeon),박지혜(Ji-Hye Park),신명곤(Myung-Gon Shin),김기혁(Kee-Hyuk Kim),변명우(Myung-Woo Byun) 한국식품영양과학회 2003 한국식품영양과학회지 Vol.32 No.1

오미자 추출물을 감마선 조사하여 색택 개선, 항산화성, 항균성에 대하여 실험하였다. 오미자의 추출 방법은 열수추출, ethanol, methanol 그리고 acetone으로 추출하였으며, 감마선 조사는 10, 20 그리고 30 kGy로 하였다. 감마선 조사 선량이 증가할수록 명도(Hunter color L-value)의 경우 비조사구보다 조사구가 월등히 밝은 색을 보였으며, 적색도(a값)와 황색도(b값)는 감소하는 결과를 보여줬다. TBA가 분석 결과는 ethanol로 추출한 경우 가장 높은 항산화력을 확인하였다. 전자 공여능의 측정 결과는 열수 추출한 경우에 비조사구와 조사구 모두 가장 활성이 높았으며 ethanol과 methanol의 경우에는 비조사구와 비슷한 활성을 보여줬다. 오미자 추출 용매별 및 감마선 조사 선량에 따른 항균효과는 B. subtilis, B. natto, B. megaterium, S. aureus, Sal. typhymurium과 E. coli 등 모든 균주에 대해 아주 높은 항균 활성을 나타내었다. 또한 오미자 추출물은 30 kGy까지 감마선을 조사하여도 추출물의 생리활성에는 영향을 미치지 않았다. 따라서 감마선 조사 기술은 천연 식품 보존제 및 화장품 원료로서 사용하기 위한 오미자 추출물의 색택 개선에 활용 가능성이 높을 것으로 기대된다. This study was carried out to examine the effects of gamma irradiation on the color removal, antioxidation, DPPH radical scavenger, and antimicrobial activity of Schizandra fructus extracts by different solvents. Schizandra fructus was extracted by hot water, ethanol, acetone and methanol, and the extracts were irradiated 10, 20 and 30 kGy with gamma rays. Hunter color L-value was increased by irradiation in a dose-dependent manner, resulting in brighter color for all solvents used. The a and b values were decreased by irradiation in a dose-dependent manner. Antioxidant activity of the ethanol extract of Schizandra fructus against soybean oil was the highest. The free radical scavenging activity was the strongest in hot water extract. All solvent extracts from Schizandra fructus had the strongest antimicrobial activities to B. subtilis, B. natto, B. megaterium, S. aureus, Sal. typhymurium and E. coli. These results suggested that Schizandra fructus extracts have a strong potential as natural food preservatives and cosmetic raw materials. Furthermore, irradiation may not influence adversely on biological activites of the extracts when irradiated up to 30 kGy.

주박 추출물의 항균활성, 항산화 및 SOD 유사활성 효과

김태영 ( Tae Young Kim ),전태욱 ( Tae Woog Jeon ),여수환 ( Soo Hwan Yeo ),김상범 ( Sang Bum Kim ),김진숙 ( Jin Sook Kim ),곽준수 ( Joon Soo Kwak ) 한국식품영양학회 2010 韓國食品營養學會誌 Vol.23 No.3

The purpose of this study was to investigate antimicrobial, antioxidant, DPPH radical scavenging and SOD-like activity effect of Jubak(AFC) extract using hot water and ethanol solvent. All extracts from Jubak(AFC) had antimicrobial activities in the Bacillus subtilis, Staphylococcus aureus, Pseudomonas aeruginosa and Escherichia coli. Antioxidant activities of the Jubak(AFC) using soybean oil emulsion was confirmed to be higher in the extract using ethanol and hot water than control and the antioxidant was practically effective when concentration of the Jubak was 200 ppm. Scavenging effect of DPPH radical of Jubak extracts showed inhibition effect was above 80%. SOD-like activity were higher in hot water extracts than in ethanol extracts. If keeping up Jubak`s study, it could have potential as a cosmetic raw material. Additionally, Jubak could be expected as functional material in food by different extract method.

주박 추출물의 아질산염 소거와 Tyrosinase, Xanthine Oxidase, ACE 저해 효과

권상철(Sang-Chul Kwon),전태욱(Tae-woog Jeon),박정섭(Jeong-Seob Park),곽준수(Joon-Soo Kwak),김태영(Tae-young Kim) 한국식품영양과학회 2012 한국식품영양과학회지 Vol.41 No.9

주박 추출물을 열수 및 에탄올로 추출하여 tyrosinase와 xanthine oxidase, ACE, 아질산염 소거능을 실험하였다. 주박 열수 및 에탄올 추출물의 tyrosinase 저해 효과는 85%이상이었다. 아질산염의 경우에는 pH 4.2과 pH 6.0보다 pH 1.2가 높았으며, pH 1.2에서 열수 및 에탄올 추출물 모두 90%이상의 소거능을 가지고 있었다. 주박 열수 및 에탄올 추출물의 xanthine oxidase 저해 효과는 매우 낮았고, 효과는 열수와 에탄올에 의해 차이가 없었다. 주박 열수와 에탄올 추출물의 ACE 저해 효과는 각각 약 43~53%와 36~47%를 보였다. 전체적으로 주박의 열수 및 에탄올 추출물은 tyrosinase저해, ACE 저해 그리고 아질산염 소거 효과를 가지고 있었으나, xanthine oxidase 저해 효과는 없는 것으로 나타났다. 따라서 주박은 화장품 원료로 가능성이 있으며, 추가적으로 식품 첨가물로써 사용 가능성이 있을 것으로 사료된다. The purpose of this study was to investigate the tyrosinase, xanthine oxidase, angiotensin converting enzyme (ACE) inhibitory effects, and nitrite scavenging abilities of Jubak (alcohol filter cake, AFC) hot water and ethanol extracts. Tyrosinase inhibitory effects of Jubak hot water and ethanol extracts were above 85%. Nitrite scavenging ability was higher at pH 1.2 than at pH 4.2 and 6.0. Nitrite scavenging abilities of water and ethanol extracts were above 90% at pH 1.2. Xanthine oxidase inhibitory effect of Jubak hot water and ethanol extracts showed a lower, and the effect did not different by hot water and ethanol. ACE inhibitory effects of Jubak hot water and ethanol extracts were approximately 43~53% and 36~47%, respectively. Overall, our results indicate that Jubak hot water and ethanol extracts may have tyrosinase and ACE inhibitory effects and nitrite scavenging ability, but no xanthine oxidase inhibitory effect. Therefore, Jubak has potential as a cosmetic raw material. Additionally, Jubak could be used as a food additive.

한국산 유색감자 색소의 특성 및 안정성에 관한 연구

박홍주(Hong-Ju Park),전태욱(Tae-Woog Jeon),이성현(Sung-Hyeon Lee),조용식(Yong-Sik Cho),조수묵(Soo-Muk Cho),장규섭(Kyu-Seob Chang) 한국식품영양과학회 2004 한국식품영양과학회지 Vol.33 No.9

유색 감자(PL-6, PL-28, PL-31과 Jasim)에 함유된 수용성 색소인 anthocyanin의 pH, 당, ascorbic acid, 유기산과 광원에 대한 색소 안정성을 조사하였다. pH는 유색감자의 anthocyanin 색소 안정성에 영향을 주는 것으로 나타났는데, pH가 낮을수록 색도가 높고 안정하였으며 pH가 높아질수록 색소 파괴가 많아지는 경향을 나타내었다. 유색 감자의 anthocyanin 색소에 당 첨가 시 저장 기간동안 점차적으로 색소가 약간 감소하는 것으로 나타났다. Tartaric, citric, succinic acid와 같은 대부분의 유기산은 anthocyanin 색소의 안정성을 개선시킨 반면 malic, malonic acid는 색소의 안정성을 감소시켰다. 유기산 중 하나인 ascorbic acid만을 첨가했을 때 anthocyanin 색소 안정성은 계속 감소하였으나 thiourea를 함께 사용한 경우 anthocyanin 색소의 안정성 유지에 효과가 있었다. 암실, 형광 그리고 햇빛에 대한 유색감자 anthocyanin 색소의 안정성은 점차 감소하며 빛으로부터 색소를 차단함으로서 색소분해를 최소화할 수 있을 것으로 판단된다. Effects of pH, sugar, ascorbic acid, organic acids and light sources on the stability of anthocyanin pigment extracted from Korean purple-fleshed potatoes (PL-6, PL-28, PL-31 and Jasim) were studied. The pH had remarkable influence on the color stability of anthocyanin pigment. With increasing pH, the color gradually fades as colorless pseudobases are formed. In acidic pH, anthocyanin was stable, but with increasing pH the color gradually changed to colorless. The addition of sugar decrease in color stability of the pigment during storage period. The most of organic acids, such as a tartaric, citric and succinic acids, were found to improve the stability of the pigment, while malic and malonic acid reduced the stability of the pigment. The addition of ascorbic acid considerable decreased in anthocyanin pigment stability, but the effect was not decreased by adding thiourea. The effect of light sources such as a darkroom, a fluorescent light, and sunlight, reduced gradually the stability of anthocyanin pigment. Therefore the pigment degradation could be minimized by shielding the light from the pigment.

보문 : 미강과 솔잎, 강황 분말을 첨가한 현미에 배양한 상황버섯 균사체 추출물의 생리활성에 관한 연구

박효숙 ( Hyo Suk Park ),전태욱 ( Tae Woog Jeon ),최한석 ( Han Seok Choi ),김중만 ( Joong Man Kim ),김명곤 ( Myung Kon Kim ) 한국균학회 2011 韓國菌學會誌 Vol.39 No.2

This study was carried out to examine Electron donating ability (EDA), nitrite scavenging, tyrosinase inhibition, ACE inhibition activity and fibrinolytic activity of culture extracts from Phellinus linteus which was grown added rice bran, pine needles and turmeric in brown rice. Electron donating ability of Phellinus linteus extract (PLE) was lower in the water extract than the ethanol extract. Nitrite scavenging activity was the highest in PLE from ethanol extract than water extract. Especially, when the pine needles was addition treatment, the nitrite scavenging activity was about 70% at pH 1.2 by ethanol extract. Tyrosinase inhibition activity of PLE was highest in the water extract than ethanol extract, and inhibition rate was the most higher in the extract by hot water added pine needles. ACE inhibition activity were very low effective at water and ethanol extract. Fibrinolytic activities were similarly strong in rice bran, pine needles and turmeric powder. Especially, when rice bran was added, showed the activity was increased about 5% than plasmin. Therefore, It may be used for the food industry as natural source of bioactive compound after further investigation, such as in vivo experiment.

SK 목장 원유의 유질 개선 시범연구

강국희,전태욱,정충일 성균관대학교 생명과학자원연구소 1996 生命資源科學硏究 Vol.3 No.1

A case study was conducted on decrease of bacteria and somatic cell count in the raw milk for the raw milk quality improvement. This study was carried on SK dairy farm in Suwon city that had 4 dairy milking cows. The experiment was tested on 2 cows each for control group and treatment group respectively. Criteria of evaluation on raw milk quality were number of total bacteria, Psychrotrophic bacteria, thermophilic bacteria, coli group and somatic cells. All the cows were applied the same feeding system for 86 days (Mar, 14∼Jane, 7) The results obtained were as follows : Milk contents were fat 3.1%∼4.19% for control group and 3.21%∼4.76% for treatment group; protein 2.65%∼4% for control and 3.04%∼4.37% for treatment; carbohydrate 4.09%∼4.86% for control and 4%∼4.94% for treatment. SNF 7.78%∼9.45% for control and 8.05%∼9.7% for treatment. There was no significant difference in milk contents between control group and treatment. The number of total bacteria was about 8.0×10 exp(5)/ml for control group and 1.0 × 10 exp(5)/ml for treatment group. Psychorotophic bacteria were distributed from 1.79 × l0P/ml to 9.55×10 exp(5) /ml for control group and 5.4×10 exp(3)/ml to 8.95×10 exp(5)/ml for treatment group. Thermophilic bacteria indicated from 6.0×10 exp(3)/ml to 8.95×10 exp(5)/ml for control group, and 5.5×10 exp(2)/ml to 1.1×10 exp(4)/ml for treatment group. The coli group indicated about from 1.6×10 exp(3)/ml to 2.3×10 exp(4)/ml for control group and 1.0×10 exp(2)/ml to 2.9×10 exp(4)/ml for treatment group. The number of somatic cells were 1,534,000(±234,012) for cow No. 2; 197,000 (±59,681) for cow No. 4; 4,240,000 (±1,094,459) for cow No. 9; 951,000 (±784,990) for cow No. 13 respectivley during the experiment period. The somatic cell count did not decrease by the sanitary handling on cows and the tools during experiment period.