Polyurethane Foam 에 포괄시킨 Lithospermum erythrorhizon 세포에 의한 Shikonin 생산

서원택(Weon - Taek Seo),유장렬(Jang - Ryol Liu),박영훈(Young - Hoon Park) 한국미생물생명공학회 1989 한국미생물·생명공학회지 Vol.17 No.4

자색고구마를 사용한 항산화 활성이 강화된 동치미 냉면육수 제조

서원택,김한곤,이진성,조계만,Seo, Weon-Taek,Kim, Han-Gon,Lee, Jin-Sung,Cho, Kye-Man 한국미생물학회 2011 미생물학회지 Vol.47 No.2

기능성이 밝혀져 있는 자색고구마를 첨가하여 기호성과 영양뿐만 아니라 인체에 유익한 기능성 동치미 냉면육수 개발을 위한 연구를 수행하였다. 자색고구마를 첨가한 동치미 냉면육수 발효 과정에서 젖산균, pH, 산도, 유기산, 수용성 phenolics, anthocyanin, 및 항산화 활성 변화를 조사하였다. 특히, 자색고구마를 첨가한 경우 발효종기(72시간)에 수용성 phenolics 및 anthocyanins 함량은 각각 1.26 g/L 및 8.59 g/L로 대조실험과 비교하여 각각 5배 및 34배 높았다. DPPH 라디칼 소거 활성 96.80%, $ABTs^{+{\cdot}}$ 라디칼 소거활성 100.82%, 환원력 7.77 ($OD_{700}$), FRAP 6.89 ($OD_{593}$)로 대조실험과 비교하여 각각 4배, 1.2배, 2배 및 3.6배 높은 항산화 활성을 나타내었다. 이상의 결과로부터 동치미 냉면육수의 항산화 활성은 자색고구마의 수용성 phenolics와 anthocyanins과 밀접한 관련이 있는 것으로 판단되었으며, 항산화 활성이 증가된 기능성 동치미 냉면육수 제조가 가능하였다. Lactic fermented dongchimi naengmyeun broth which has enhanced antioxidative activity was developed. During lactic fermentation of dongchimi naengmyeun broth at $25^{\circ}C$, changes of total lactic acid bacteria, pH, acidity, soluble phenolics, and anthocyanins were investigated. After 72 h of fermentation, the stronger antioxidant activities were observed in dongchimi naengmyeun broth supplemented with purple sweet potato than those of control dongchimi naengmyeun broth which showing 96.80% in DPPH radical scavenging activity, 100.82% in $ABTs^{+{\cdot}}$ scavenging activity, 7.77 in reducing power, and 6.89 in ferric reducing/antioxidant power, respectively. These high antioxidant activities related with higher contents of soluble phenolics and anthocyanins in dongchimi naengmyeun broth supplemented with purple sweet potato. The results suggest that the making of functional dongchimi naengmyeun broth by using high soluble phenolics and anthocyanins supplements such as purple sweet potato powder was possible.

Rhizopus oryzae CCS01로 제조된 쌀누룩을 이용한 쌀-밀 막걸리의 품질 특성

서원택,조현국,이주영,김바오로,조계만,Seo, Weon-Taek,Cho, Hyeon-Kook,Lee, Ju-Young,Kim, Baolo,Cho, Kye-Man 한국미생물학회 2012 미생물학회지 Vol.48 No.2

본 연구에서는 시판누룩에서 분리한 Rhizopus oryzae CCS01로 쌀누룩을 제조하고 이를 이용하여 쌀-밀 막걸리 제조하였다. 쌀누룩은 시판누룩보다 ${\alpha}$-amylase 활성은 약 1.8-2.4배 정도 높게 나타났다. 쌀과 밀의 비율이 4:6일 때 알코올 생성량은 12.4% 있었으며, 전체적인 기호도면에서 가장 우수하였다. 시판누룩(산성, 진주 및 송학)으로 제조한 쌀-밀 막걸리의 pH는 발효가 진행됨에 따라 감소하였으나, 쌀누룩으로 제조한 쌀-밀 막걸리의 pH는 증가하였다. 한편 산도 및 당도, 알코올 함량은 발효가 진행됨에 따라 증가하였다. 특히 발효 종기 알코올 함량은 쌀누룩으로 제조한 쌀-밀 막걸리가 12.0%로 시판 누룩으로 제조한 막걸리보다 높게 나타났다. To improve of the quality of Korea traditional wheat-rice wine (makgeolli) production, we used a rice fermentation starter (rice nuruk) made by inoculation of Rhizopus oryzae CCS01 which was isolated and selected from commercial nuruk. Amylase activity of a rice nuruk was 1.8-2.4 times higher than those of commercial nuruks. The best acceptability of wheat-rice wine in a sensory test was observed at 4 : 6 ratio of wheat-rice mash at experimental condition. During the fermentation period, pH of wheat-rice makgeolli made with a rice nuruk was higher compared to those made with commercial nuruks such as Sanseong, Jinju, and Songhak. Acidity of makgeolli mash was lower in case of using a rice nuruk and birx and alcohol production were higher compared to those of makgeolli mash using commercial nuruks. Highest alcohol production was observed at makgeolli mash using a rice nuruk and 12% of alcohol was produced at fermentation end. These results suggest that production of a new type of wheat-rice makgeolli using a rice nuruk was possible.

두송실에 의한 충치균의 유기산 생성 억제효과

서원택,최상도,장대식,양민석,남상해,Seo, Weon-Taek,Choi, Sang-Do,Jang, Dae-Sik,Yang, Min-Suk,Nam, Sang-Hae 한국응용생명화학회 1998 Applied Biological Chemistry (Appl Biol Chem) Vol.43 No.4

생약에서 충치균에 대한 항균성 물질을 개발하기 위하여 수종의 야생생약을 수집하여 항균활성을 측정해 보았다. 그 중에서 충치균에 강한 항균활성을 나타낸 두송실(Juniperus rigida S. et Z.)을 methanol로서 추출하고 극성이 다른 수종의 용매로서 분획하여, 충치균에 대한 항균활성과 유기산의 생성억제효과를 측정해 본 결과, n-hexane, chloroform 분획에서 활성이 나타났다. 충치균에 의하여 생성된 유기산은 주로 lactic acid와 citric acid로 전체의 $80{\sim}90%$를 차지하였는데 두송실의 methanol추출물과 n-hexane분획물을 1 mg/ml 처리한 시험군에서 각각 89.3, 90.8%의 유기산 생성 억제효과를 나타내었다. To develop the natural antibacterial agents which don't have any toxicity against man, collected several species of medicinal plants were tested for their antibacterial activity and inhibition effect on organic acids production from Streptococcus mutans. Among the tested medicinal plants, methanol extracts and n-hexane fraction of Juniperus rigida S. et Z. had the comparatively strong activities. For example, strong antibacterial effect against S. mutans were showed in methanol extracts, n-hexane and chloroform fractions. Organic acids production were reduced to 89.3 and 90.8% of control in methanol extracts and n-hexane fraction treated concentration of 1 mg/ml, respectively.

야생 효모 Saccharomyces cerevisiae Y28을 이용하여 제조한 참다래-대봉감 혼합과실주의 이화학적 특성 및 향기성분

이희율,서원택,정성훈,황정은,안민주,이애련,신지현,이주영,조현국,조계만,Lee, Hee Yul,Seo, Weon Taek,Jeong, Seong Hoon,Hwang, Chung Eun,Ahn, Min Ju,Lee, Ae Ryeon,Shin, Ji Hyun,Lee, Joo Young,Jo, Hyeon Kook,Cho, Kye Man 한국미생물학회 2016 미생물학회지 Vol.52 No.1

본 연구에서는 야생 효모 Saccharomyces cerevisiae Y28을 이용하여 참다래-대봉감 혼합과실주 제조를 위해 과즙의 효소 처리 조건 확립, 참다래-대봉감 비율별 알코올 발효 특성 및 향기성분 분석을 조사하였다. 최적 효소 처리 조건은 참다래는 0.3%, 1시간이었고 대봉감은 0.3%, 3시간이었다. 참다래-대봉감 혼합과실주의 pH는 발효 후 3.69-3.77로 거의 변화가 없었고, 산도는 발효 후 증가하여 1.51-2.07%로 있었으나, 대봉감 첨가량이 증가할수록 산도는 낮았다. Brix 및 환원당은 발효 후 감소하여 각각 $8.8-9.6^{\circ}brix$ 및 6.07-6.90 g/L 있었다. 혼합과일주의 주요 유기산은 tartaric acid, malic acid 및 citric acid 있었고, 유리당 sucrose 및 glucose은 미량 검출되었다. 발효 후 수용성 phenolics 함량 감소하고 상대적으로 갈변도는 증가하여 각각 1.00-1.25 g/L 및 0.212-0.412 수준이었다. 주요 향기성분으로 ethyl acetate와 hydrazine, 1,1-dimethyl가 있으며 장미와 유사한 향을 가지는 phenylethyl alcohol 또한 모든 시료에서 검출되었다. 관능평가 결과, 참다래:대봉감(7:3) 혼합과실주가 다른 비율 혼합과실주보다는 기호성이 약간 우수하였다. The study was aimed to investigate the mixing ratio of kiwi and persimmon juices for the production of good quality wine by Saccharomyces cerevisiae Y28. Firstly, the optimum condition of rapidase treatment for the kiwi and persimmon juices was established, thereafter various mixing ratio (10:0, 9:1, 8:2, 7:3, 6:4, 5:5) of kiwi and persimmon was investigated regarding physiochemical properties and flavor compounds of wine. As the result, the optimum conditions were obtained as 0.3% rapidase for 1 h in kiwi and 0.3% rapidase for 3 h in persimmon. According to higher ration of persimmon, the pH of wines increased from 3.69 to 3.77, while the acidity of wines decreased from 2.07% to 1.51% at 14 days fermentation. The ranges of brix and reducing sugar in wines were decreased which ranges around 9.6 to 8.8 and 6.07 to 6.90 g/L, respectively, after fermentation. Major organic acid in wines were identified as tartaric acid, malic acid, and citric acid. A small amount of free sugar such as sucrose and glucose were detected in wines, but fructose was completely absent. The soluble phenolic contents were decreased that ranges around 1.00 to 1.25 g/L, in contrast, browning degree were increased ranges around 0.212 to 0.412 after fermentation. The major flavor components were identified as ethyl acetate and hydrazine, and 1,1-dimethyl. Importantly, phenylethyl alcohol was detected from the all wines that have a typical rose like flavor. But sensory test results and preference of kiwi-persimmon (7:3) mixing wine was better than the other wines.

흑마늘의 첨가량을 달리한 식초의 품질특성

심혜진,서원택,최명효,김경화,신정혜,강민정,Sim, Hye Jin,Seo, Weon Taek,Choi, Myoung Hyo,Kim, Kyoung Hwa,Shin, Jung Hye,Kang, Min Jung 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.1

In this study, we aimed to develop functional vinegar with different levels of black garlic through two stages of fermentation. Black garlic vinegars were prepared from black garlic and water (w/w) mixed with 1:2 (BG3), 1:5 (BG6), 1:9 (BG9) and 1:11 (BG12), and adding the sugar by adjusting the soluble solids content to $14^{\circ}Brix$. The alcohol content of black garlic vinegar was 5.2-5.5% after 7 days of alcohol fermentation at $25^{\circ}C$. Acetic acid fermented was at $30^{\circ}C$ for 25 days and samples were taken at 3, 6, 9, 12, 15, 20 and 25 days. The pH of black garlic vinegar was not significantly different among the samples, but acidity was increased during fermentation. Total polyphenol contents showed irregular changes with the fermentation periods and were higher by black garlic content. At 25 days fermentation, total polyphenol contents were 18.96-56.56 mg/100 mL. Acetic acid content of black garlic vinegars was higher than other organic acids. S-allyl cysteine (SAC) contents of BG3 and BG6 were 13.03-14.54 and 1.69-2.20 mg/L, respectively. However SAC was not detected in BG9 and BG12. In 25 days fermented black garlic vinegar, the major mineral was K with a content ratio of 61-68% of total minerals. The DPPH and ABTS radical scavenging activity of 25 days fermented black garlic vinegar were stronger at higher black garlic content.

잠재적인 생균제제 Bacillus subtilis CSY191에 의한 검정콩 청국장의 항산화 증진 효과

황정은,서원택,조계만,Hwang, Chung Eun,Seo, Weon Taek,Cho, Kye Man The Microbiological Society of Korea 2013 미생물학회지 Vol.49 No.4

잠재적인 생균제제 Bacillus subtilis CSY191에 의해 제조된 국산 검정콩(서리태 및 서목태) 청국장 발효 중 ${\beta}$-glycosidase 활성, total phenolic와 isoflavone 함량 및 항산화 활성을 조사하였다. 청국장 발효 후 total phenolic 및 isoflavone-malonylgycoside와 -aglycone 함량은 증가하였고 이에 따라 ABTS 라디칼 소거활성 및 FRAP 활성은 증가하였으나 isoflavone-glycoside 함량은 감소하였다. 특히, $7^{\circ}C$에서 48시간 발효된 서리태 청국장은 서목태 원료 및 청국장보다 높은 활성을 나타내었다. 서리태 48시간 발효 후, daidzein, glycitein 및 genistein의 함량은 각각 253.0 ${\mu}g/g$ 72.5 ${\mu}g/g$ 및 114.1 ${\mu}g/g$을 나타내었다. 이 결과로부터, 검정콩 청국장의 높은 항산화 활성은 total phenolic 및 isoflavonemalonylgycoside와 -aglycone 함량 증가에 의한 것으로 추측할 수 있다. Changes in ${\beta}$-glycosidase activity, total phenolic and isoflavone contents, and antioxidant activities during the fermentation of Korean black soybeans (Seoritae and Seomoktae) fermented food cheonggukjang by the potential probiotic Bacillus subtilis CSY191 were investigated. The levels of total phenolic and isoflavone-malonylglycoside and -aglycone contents increased, while 2,2-azinobis (3-ethyl-benzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activity and ferric reducing/antioxidant power (FRAP) increased, but the isoflavone-glycoside contents decreased after cheonggukjang fermentation. The content of antioxidant compounds, including isoflavone-aglycones and -malonylglycosides, was increased by fermenting-processing, whereas the content of isoflavone-glycosides was decreased in the fermented soybeans. In particular, the Seoritae soybean fermented at 3 $7^{\circ}C$ for 48 h displayed the highest antioxidant activities, compared to those of the Seomoktae soybean and the fermented. The highest levels of daidzein, glycitein, and genistein were present at concentrations of 253.0 ${\mu}g/g$, 72.5 ${\mu}g/g$, and 114.1 ${\mu}g/g$ after 48 h of Seoritae soybean fermentation. From those results, we suggest that the high antioxidant activity of cheonggukjang of black soybeans might be related to the markedly higher levels of total phenolic and isoflavone-aglycone and -malonylglycoside contents achieved during fermentation.

건조 및 침출 조건에 따른 섬애약쑥 침출물의 항산화활성

황초롱 ( Cho Rong Hwang ),서원택 ( Weon Taek Seo ),강민정 ( Min Jung Jung ),신정혜 ( Jung Hye Shin ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2013 한국식품저장유통학회지 Vol.20 No.4

경남 남해군에서 자생하며 황해쑥의 변종으로 확인되어 품종 출원 추진 중인 섬액약쑥(A.argyi)을 차로 음용하기 위하여 숙성기간과 침출온도에 따른 침출물의 생리활성을 비교 하였다. 천일 건조한 쑥을 대조군(RC)으로 하고 60℃의 향온기에서 3.5(HA), 7(HB) 및 14(HC) 일간 숙성하여 제조한 쑥을 차로 음용 할 때의 최저 (60℃) 및 최고(95℃)온도에서 각각 침출하였다. 가용성 고형분의 함량은 60℃와 95℃에서 침출한 HA 시료에서 각각 0.52±0.18%와 0.92±0.18%로 침출온도가 높을수록 가용성 고형분의 함량도 높아지는 경향이었다. 환원당 함량은 침출온도가 높을 수록 더 높아 RC 시료의 경우 95℃ 침출시 9.55±0.18 mg/g으로 60℃ 침출시에 비해 유의적으로 높은 함량이었다. 반명, 숙성기간에 따른 함량 차는 적어 60%에서 침출한 HA~HC 시료의 환원당은 10.08±0.03-10.64±0.03 mg/g의 범위였다. 총 페놀화합물의 함량은 60℃에서 침출하였을 때 2.30±0.21~7.02±0.22 mg/g이었고, 95℃에서 침출하였을 때는 3.36±0.13±~9.88±0.23 mg/g으로 높은 온도에서 침출할 때 더 높았다. 전처리 기간이 동일한 RC와 HA 시료를 각각 60℃에서 침출하였을 때 ABTS 라디칼 소거활성은 침출온도가 높을수록, 숙성 처리된 시료일수록 활성이 더 증가하였다. FRAP는 침출 온도가 높을 때 활성이 높아, RC 시료의 경우 60℃(83.88±0.43 μM) 보다 95℃에서 침출 하였을 때 181.28±2.90 μM로 활성은 2배 이상 증가하였다. 이상의 결과를 종합하여 볼 때 섬애약쑥은 숙성 처리 후 높은 온도에서 침출하여 음용할 때 유용성분의 섭취가 더 용이하며, 항산화활설도 더 우수하였다. In this study, we examined the antioxidant activity of the Sunaeyaksuk (Artemisia argyi) tea extracts from different pre-treatment and extraction methods. Sumaeyaksuk was sun-dried for 3.5 days (control, RC) and aged at a temperature of 60℃ for 3.5 days (HA), 7 days (HB), and 14 days (HC), respectively. Each sample was extracted in 60℃ (: and 95℃ hot water for 2 minutes. The soluble scuds content of HA from the 60℃ and 95℃ hot water extraction were 0.52±0.18% and O.92±0.18% respectively. The soluble solids content was increased by the higher extraction temperature. The reducing sugar content of RC was 9.55±0.18 mg/g in the 95℃ extraction. which was significantly higher than in the 60℃ extracted sample. However, the reducing sugar content did not show a remarkable difference based on aging periods, The total phenolic compound content of the 95℃ extracted samples was 3.36±O.13-9.88±Q.23 mg/g, which was significantly higher than that of the 60℃ extracted sample. The ABTS radical seavenging activity of the 60℃ extracted RA and HA samples were 35.63% and 95.10%, respectively. Moreover, the radical scavenging activity increased to 63.35%) and 96.78% respectively, in U1C 95℃ extracted samples. As a result of the high temperature, the. extracted sample showed an increase in the FRAP. III the RC sample, the FUAP was two limes higher in the 95℃ extracted sample (181.28±2.90 μM) than ill the 60℃ extracted sample (83.88±0,43, μM).

Rhizopus oryzaeCCS01로 제조된 쌀누룩을 이용한 곡류 막걸리의 품질 특성

조현국(Hyeon Kook Cho),서원택(Weon Taek Seo),이주영(Ju Young Lee),조계만(Kye Man Cho) 한국식품영양과학회 2012 한국식품영양과학회지 Vol.41 No.7

본 연구에서는 시판누룩에서 분리한 Rhizopus oryzae CCS01로 쌀누룩을 제조하고 이를 이용하여 곡류 막걸리 제조하였다. R. oryzaeCCS01로 제조한 쌀누룩은 시판누룩보다 탄수화물 함량은 높았으나, 수분 및 회분, 조단백질, 조지방 함량은 낮았고 당화력은 약 2.2배 정도 높게 나타났다. R. oryzaeCCS01로 제조된 쌀누룩으로 제조한 막걸리는 pH와 알코올 함량은 시판누룩보다 높게 나타났으나, 당도 및 산도, 젖산균수, 효모균수, 갈변도는 낮게 나타났다. 특히 쌀 누룩으로 제조한 찹쌀(GUR) 막걸리의 경우 다른 막걸리들 보다 알코올 함량이 가장 높았다. 이 결과로 R. oryzae CCS01로 제조된 쌀누룩을 이용하여 새로운 곡류 막걸리 제조가 가능할 수 있을 것으로 판단되었다. For the production of Korea traditional cereal wine makgeolli, a rice fermentation starter nurukwas Rhizopus oryazeCCS01 commercial nuruk. The carbohydrate content of rice nurukwas higher, the levels of moisture, ash, crude protein, and crude fat were lower. In particular, the saccharifying activity of rice nurukwas 2.2 times higher than commercial nuruk. pH, alcohol, and viable yeast cells of makgeollimade rice nurukwere higher than those of makegollimade commercial nuruk. In contrast, the levels of acidity, oBrix, viable lactic acid bacteria (LAB) cells, and browning of makgeollimade rice nurukwere lower than those of makgeollimade commercial nuruk, the alcohol content of glutinous rice (GUR) makgeollimade rice nurukhigher other samples. These results suggest that rice nuruk R. oryzae CCS01 make new type cereal makgeolli.

Microbial Diversity in the Enrichment Cultures from the Fermented Beverage of Plant Extract Using Ribosomal RNA Sequence Analysis

이총규,김바오로,강민영,이희율,황정은,안민주,서원택,조계만,Lee, Choung Kyu,Kim, Baolo,Kang, Young Min,Lee, Hee Yul,Hwang, Chung Eun,Ahn, Min Ju,Seo, Weon Taek,Cho, Kye Man The Microbiological Society of Korea 2014 미생물학회지 Vol.50 No.4

식물추출발효음료(fermented beverage of plant extract, FBPE)는 과일류, 야채류, 약초류, 및 해조류를 설탕에 의한 당장법으로 발효시킨 액상발효음료이다. 본 연구에서는 FBPE의 이화학적 특성과 16S 및 26S rRNA 염기서열을 이용하여 집식배양된 FBPE의 미생물 다양성을 조사하였다. FBPE의 pH는 3.48, 산도는 1.68%, 당도는 $70^{\circ}$, 환원당은 1,026 g/L 및 알코올은 3.5%이었다. 유리당과 유기산은 glucose (567.83 g/L)와 tartaric acid (936.8 mg/L)로 나타났다. Lactobacillus homohiochii는 모든 집식배양 시료에서 우점종이었고 L. fructivorans는 20B 라이브러리에서만 나타났다. 세 가지의 다른 당 농도에서 집식배양된 FPEB의 우점종은 0Y 라이브러리(설탕농도 0%)에서는 Candida zeylanides (45.2%), 20Y 라이브러리(설탕농도 20%)에서는 C. lactis-condensi (35.7%)와 C. zeylanoides (35.7%) 및 40Y 라이브러리(설탕농도 40%)에서는 C. lactis-condensi (38.1%)이었다. 이외에 0Y 라이브러리에서는 C. lactis-condensi (40.5%), Pichia farinosa (7.1%), C. parapsilosis(4.8%) 및 Zygosaccharomyces bailii (2.4%)가 나타났으며, 20Y 라이브러리에서는 P. guilliermondii (14.3%), Pichia farinosa (7.1%), C. parapsilosis (4.8%) 및 Kazachstania exigua (2.4%)로 나타났고 40Y 라이브러리에서는 C. zeylanoides (30.9%), C. parapsilosis (11.9%), Z. bailii (11.9%), Pichia farinosa (4.8%), P. guilliermondii (2.4%)이 확인되었다. 이 결과는 앞으로 FBPE의 미생물 변화 연구에 아주 유용한 자료로 제공할 수 있다. A beverage was produced by the fermentation of mixed extracts from the various fruits, vegetables, algae, and medical herbs. The physicochemical properties of the fermented beverage of plant extracts (FBPE) and microbial diversity were analyzed in cultures enriched from FBPE using 16S and 26S rRNA gene sequence analyses. The pH, acidity, $^{\circ}brix$, reducing sugar, and alcohol contents of the FBPE were determined to be the 3.48, 1.68%, 70.0, 1,026 g/L, and 3.5%, respectively. The most abundant free sugar and organic acid in the FBPE were glucose (567.83 g/L) and tartaric acid (93.68 mg/L), respectively. Lactobacillus homohiochii was the predominant species in all enriched culture samples: 100% of the species in 0B (0% sugar) and 40B (40% sugar) libraries and 95.6% of 20B library (20% sugar). Lactobacillus fructivorans was detected in the 20B library. The predominant species in the samples of enrichment cultures collected from FBPE with three different sugar concentrations were: Candida zeylanoides (45.2%) in the 0Y library (0% sugar), Candida lactis-condensi (35.7%) and C. zeylanoides (35.7%) in the 20Y library (20% sugar), and C. lactis-condensi (38.1%) in the 40Y library (40% sugar). This result may provide a useful frame of reference for further analyses of microbial population dynamics in FBPE.