6종 식품의 혼합추출물이 사염화탄소로 유도된 흰쥐 간 손상에 미치는 보호효과

황보미향,예춘정,Hwangbo, Mi-Hyang,Yea, Chun-Jung 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.6

The objective of this study was to examine the biochemical parameters of hepatic function such as serum level of ALT (alanine aminotransferase), AST (aspartate aminotransferase), ALP (alkaline phosphatase), LDH (lactate dehydrogenase), and content of TG (triglyceride) and cholesterol, and tissue immunological changes of the $CCl_4$-treated rats with administration of the mixed sample extract (MSE). The liver weight in $CCl_4$-administered experimental control group (EC) was slightly higher than that of normal control (NC) group. Hepatic damage parameters (ALT, AST, ALP, LDH & TG) in serum of the EC group were significantly higher than those in serum of the NC and silymarin-treated positive control (PC) group. On the other hand, these hepatic damage parameters of MSE-treated experimental (E1 & E2) groups were significantly lower than those of EC group. The number of WBC, neutrophils, lymphocytes and platelets, and the contents of hemoglobin, and hematocrit in EC group were significantly higher than those of NC group. However, the number of WBC and lymphocytes in E1 and E2 groups were significantly lower than those of EC group. Also, the collagen developmental areas in the liver of NC and PC groups by hepatic immuno-histological findings were found slightly positive. Whereas, hepatic fibrous developmental tissue of EC group was strongly positive brown color band, those of E1 & E2 groups were decreased. Therefore, it was concluded that the induction of hepatic fibrous tissue activation had a preventive effect of MSE against the $CCl_4$-induced hepatic damage in rats. However, further study is needed in this filed.

Vasopurus의 LDL r(-/-) Mice에서 항동맥경화 효능

황보미향 ( Mi Hyang Hwangbo ),김현정 ( Hyun Jeong Kim ),이인선 ( In Seon Lee ),정태호 ( Tae Ho Chung ),김인겸 ( In Kyeom Kim ),신흥묵 ( Heung Mook Shin ) 대한본초학회 2009 大韓本草學會誌 Vol.24 No.4

Objectives: The protective effect of Vasopurus, a mixture of three medicinal plants, on atherosclerosis induced by dietary cholesterol in low density lipid (LDL) receptor deficient mice was studied. Methods: Experimental groups were divided into three groups of six animals each; a normal group (N); a high cholesterol group (HC), a high cholesterol plus Vasopurus group (HCVA). The experimental groups were fed for 6 months. Results: Vasopurus supplementation significantly lowered plasma total cholesterol and LDL cholesterol conc entrations compared with the high cholesterol (HC) diet group. In addition, supplementation with Vasopurus significantly increased fecal cholesterol contents compared to mice fed a HC diet. Mice whose diet was supplemented by Vasopurus showed considerably fewer atherosclerotic plagues in the aortic values of heart and aortas compared to mice receiving the HC diet. Conclusions: These results indicate that Vasopurus has efficacy in anti atherosclerosis medication.

당근발효액 첨가에 따른 닭꼬치의 품질 특성

김현정(Hyun-Jeong Kim),황보미향(Mi-Hyang HwangBo),황은영(Eun-Young Hwang),정영태(Young-Tae Jung),박수경(Soo Kyoung Park),이삼빈(Sam-Pin Lee),이인선(In-Seon Lee) 한국식품영양과학회 2009 한국식품영양과학회지 Vol.38 No.8

당근발효액 첨가 닭꼬치는 간장양념액과 당근발효액 5~10%을 첨가하여 숙성, 가열한 후 양념소스를 발라 재가열하여 제조한 다음, 진공 포장하여 4oC에서 21일 동안 보관하면서 이화학적 및 관능적 품질특성을 조사하였다. 당근발효액은 당근액에 2% Leuconostoc mesenteroides SM를 접종하여 25℃에서 18~20시간 발효시켜 제조하였다. 닭꼬치의 pH 및 색도는 각 구별 차이 없이 저장기간이 증가할수록 감소하였고, VBN값은 저장기간이 경과할수록 각 구별 차이 없이 증가하였다. 당근발효액을 첨가한 T1과 T2구는 대조구에 비해 포화지방산 함량은 감소하고 불포화지방산 함량은 증가하였으며, 총 세균이 검출되지 않았다. 또한 대조군에 비해 당근발효액이 첨가된 T1, T2구의 경도가 감소하였고, 특히 10% 당근발효액을 첨가한 T2구에서 유의적으로 낮은 경도를 확인하였다. 관능평가에서도 당근발효액이 첨가된 처리구가 높은 다즙성과 연도, 풍미에 의해 전반적인 기호도에서 높은 평가를 받았다. 따라서 당근발효액을 첨가하여 제조한 닭꼬치는 미생물의 증식 억제, 경도 저하와 함께 다즙성, 연도, 풍미 등 전반적인 기호도에서도 우수한 것으로 확인되었다. This study was conducted to evaluate the quality characteristics of seasoned skewered chicken added with fermented carrot juice (FCJ) during storage at 4℃ for 21 days. The carrot juice was fermented using 2% Leuconostoc mesenteroides SM at 25oC for 18~20 hr. Seasoned skewered chicken was produced containing 0, 5% and 10% FCJ. The pH and color values of seasoned skewered chicken were decreased with longer storage periods, while the VBN content was increased during storage. Bacteria was not detected in seasoned skewered chicken containing FCJ. The saturated fatty acid in seasoned skewered chicken decreased with increasing additions of FCJ, whereas the unsaturated fatty acid was increased compared to the control. The texture, resilience, springiness, cohesiveness and chewiness of seasoned skewered chicken were not significantly different, while the hardness of seasoned skewered chicken added with 10% FCJ was significantly the lowest (p<0.05). With regard to sensory evaluation, seasoned skewered chicken added with 10% FCJ resulted in higher overall acceptability than other skewered chickens. These results suggest that manufacture of seasoned skewered chicken added with FCJ can help to improve quality of skewered chicken.

음나무 잎의 항산화 활성 및 돈피 튀김의 품질 특성에 미치는 영향

김현정(Hyun-Jeong Kim),김미진(Mi-Jin Kim),오송이(Song-I Oh),황보미향(Mi-Hyang Hwangbo),장상준(Sang-Joon Jang),김혁일(Hyuk-II Kim),이인선(In-Seon Lee) 한국식품과학회 2012 한국식품과학회지 Vol.44 No.2

음나무 잎 추출물의 총 폴리페놀 및 총 플라보노이드 함량은 각각 75.9±6.1 mg/g, 59.0±6.7 mg/g으로 나타났으며, FRAP 값은 0.3±0.0 mmol Fe2/g이고, 그리고 DPPH에 대한 높은 항산화 활성이 존재하였다. 또한 음나무 잎을 첨가하여 돈피 튀김을 제조한 다음 품질특성을 살펴본 결과, 대조구에 비해 음나무 잎 첨가량이 증가할수록 돈피 튀김의 경도 및 TBARS값이 감소되었고, 콜라겐의 함량은 대조구에 비해 시료 첨가구에서 유의적인 높은 값을 보였다. Antioxidant activities of ethanol extracts from Kalopanax pictus leaves (KPL) were investigated in vitro. Total polyphenols, flavonoids and ferric reducing/antioxidant power (FRAP) values of KPL extracts were 75.9±6.1, 59.0±6.7 mg/g, and 0.3±0.0 mmol Fe2/g, respectively. KPL extracts showed robust DPPH radical scavenging activity. In addition, the quality characteristics of fried pork skin treated with KPL extracts were also evaluated. Fried pork skin was produced containing KPL extracts at 0, 0.25, 0.5, and 1.0%, respectively. The hardness and TBARS values regarding fried pork skin treated with KPL were reduced by the addition of KPL extracts, whereas collagen content was increased compared to the control. These results suggest the possibility of manufacturing fried fork skin with KPL extracts for the improvement of quality.

감초 추출물이 항생제 내성균주의 항균활성에 미치는 영향

이지원(Ji-Won Lee),지영주(Young-Ju Ji),유미희(Mi-Hee Yu),임효권(Hyo-Gwon Im),황보미향(Mi-Hyang Hwangbo),이인선(In-Seon Lee) 한국식품과학회 2005 한국식품과학회지 Vol.37 No.3

고초균에 의한 탈지대두 Grits(Defatted Soybean Grits) 발효물의 품질 특성

김현정(Hyun-Jeong Kim),이성규(Sung-Gyu Lee),지영주(Young-Ju Ji),황보미향(Mi-Hyang Hwangbo),이은주(Eun-Ju Lee),이삼빈(Sam Pin Lee),이인선(In-Seon Lee) 한국식품영양과학회 2008 한국식품영양과학회지 Vol.37 No.11

증자한 탈지대두 grits에 B. subtilis NUCI을 2% 접종하여 40℃에서 24시간 발효하여 DSG 발효물을 제조하였다. 제조한 DSG 발효물 및 DSG의 단백질 함량은 57.2~61.0%로 청국장보다 높았으며, 지질은 함유하지 않았다. 그리고 DSG에서는 protease 및 α-amylase의 활성이 없었으며, 점질물도 검출되지 않았으나, DSG 발효물은 청국장보다 더 큰 protease 활성, α-amylase 활성, tyrosine 함량, 점질물 함량을 보였다. 또한 DSG 발효물은 DSG보다 유리아미노산 함량이 증가하는 경향이었고, phenylalanine, tyrosine, glutamic acid 등이 주된 유리아미노산으로 확인되었다. 그리고 isoflavone 함량도 DSG 발효물이 DSG보다 1.6배 더 증가되었다. 관능검사에서는 냄새 및 맛에 대한 기호도의 경우 DSG 발효물이 청국장보다 높은 값을 보여 DSG 발효물의 기호도가 더 좋은 것으로 나타났으나, 종합적인 기호도는 청국장이 DSG 발효물보다 조금 높게 나타났지만 큰 차이는 보이지 않았다. This study was conducted to investigate the quality characteristics of fermented-defatted soybean grits (DSG). Fermented-DSG was prepared by inoculating Bacillus subtilis NUCI into steamed DSG at 2% (v/w) concentration and fermenting at 40℃ for 24 hr. The protein contents of DSG and fermented-DSG were higher by 57.2~61.0% than those of Chungkukjang, but lipid contents of these samples were not detected. The protease and α-amylase activities, and solid contents in DSG were not shown. However, the activities of protease and α-amylase, tyrosine contents, fluid consistency, and viscous substance contents of fermented-DSG were higher than those of Chungkukjang. The levels of free amino acids and isoflavone of fermented-DSG tended to increase more than those of DSG. The sensory score of fermented-DSG were higher in odor and taste than those of Chungkukjang groups, while lower in color and overall acceptability.

식용버섯 추출물의 항산화 활성 및 혈액암세포에 대한 저해효과

김현정 ( Hyun Jeong Kim ),배준태 ( Joon Tae Bae ),이지원 ( Ji Won Lee ),황보미향 ( Mi Hyang Hwangbo ),임효권 ( Hyo Gwon Im ),이인선 ( In Seon Lee ) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2005 한국식품저장유통학회지 Vol.12 No.1

홍국 풀을 이용한 김치 제조 및 품질 특성

김현정,박정현,황보미향,이효주,이인선 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.6

Kimchi was prepared with the addition of 2.5% and 5.0% Monascus purpureus koji(MPK) paste (20%) and were fermented at 20C for 18 days. The quality and sensory characteristics of the kimchi were evaluated by analyzing the pH, acidity, number of viable cells, the concentration of reducing sugar, and sensory properties during fermentation. The pH and titratable acidity of the kimchi prepared with MPK(MPK kimchi) were higher and lower, respectively, than those of the control kimchi. The MPK kimchi showed high 'L' and 'b' values during storage, but the 'a' values were low. The contents of the reducing sugar of the MPK kimchi tended to increase during fermentation, particularly after six days. The number of total microbial cells, lactic acid bacteria and yeast in the MPK kimchi were lower than those of the control kimchi until 3 days of fermentation. However, the number of these bacteria in the MPK kimchi and the control kimchi after six days of fermentation was similar. The sensory score of the kimchi with 2.5% and 5.0% added MPK paste were significantly higher than the control groups in terms of the sweetness and overall acceptability.