한방생약재를 이용한 약선차의 항산화 및 항암효과

최일숙 ( Il Sook Choi ),차은정 ( Eun Jung Cha ),이연리 ( Youn Ri Lee ),김재근 ( Jae Keun Kim ) 한국식품영양학회 2012 韓國食品營養學會誌 Vol.25 No.3

튀김유의 재사용에 의한 품질 특성

최일숙(Il-Sook Choi),이영순(Young-Soon Lee),최수근(Soo-Keun Choi) 동아시아식생활학회 2013 동아시아식생활학회지 Vol.23 No.4

품종을 달리한 오디 추출물의 Resveratrol 및 기능성 성분과 항산화 활성

최일숙(IL Sook Choi),문용선(Yong Sun Moon),곽은정(Eun Jung Kwak) 한국원예학회 2012 원예과학기술지 Vol.30 No.3

오디의 건강기능성 자원으로서의 가치를 높여 이용성을 증가하기 위해 '대성뽕', '수원뽕', '청일뽕'의 오디 3종과 함께 블루베리, 딸기를 시료로 사용하여 기능성 성분의 함량 및 항산화 활성을 측정하고 비교해 보았다. 시료 과실의 60% 에탄올 추출물의 총 phenol성 화합물, 총 flavonoid 함량 및 trans-resveratrol 함량은 '대성뽕'이 가장 높았고, 다음은 '수원뽕'이 높았으며, 총 anthocyanin 함량은 '대성뽕' 다음으로 블루베리가 높았다. 공시된 과실 추출물의 DPPH 및 ABTS free radical 소거능, FRAP에 의한 항산화 활성은 총 phenol성 화합물, 총 flavonoid, 총 anthocyanin 함량과 비례하여 증가하는 경향이었으며, 항산화 활성과 기능성 성분간에는 높은 상관관계가 있었다. 국내산 '대성뽕' 품종 오디는 국제적 건강기능성 과실인 블루베리보다도 기능성 성분과 항산화 활성이 현저하게 높아 이의 추출물은 기능성 식품소재로 이용하여 오디 소비 증진에 기여할 수 있을 것으로 생각되었다. To develop high value added healthy functional resource from Korean mulberry, the bioactive compounds and antioxidant activities of three different mulberry cultivars were investigated and compared with blueberry and strawberry. Total phenolics, total flavonoids, and trans-resveratrol of 'Daesungppong' were the highest than the 'Suwonppong', whereas those of the strawberries were the lowest. In case of total anthocyanins, 'Daesungppong' was also the highest and followed by blueberry. The antioxidant activities of 'Daesungppong' using DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (2,2'-azinobis-(3-ethylbenzothiazoline -6-sulphonic acid), and FRAP (Ferric reducing antioxidant power) assays were the highest followed by 'Suwonppong'. Meanwhile, there were no significant differences in the antioxidant activities between 'Cheongilppong' and blueberry, and the activities of strawberry were the lowest. Furthermore, there was a strong correlation (r = 0.764-0.897) between DPPH, ABTS, and FRAP assays with the bioactive compounds such as total phenolics, total flavonoids, and total anthocyanins. Therefore, Korean mulberry, especially 'Daesungppong' demonstrated interesting biological properties that suggest its use as a potential source and high value added of natural antioxidant compounds and antioxidant activity.

차나무(Camellia sinensis) 추출물이 아급성 알코올 투여 마우스의 항산화 및 알코올 분해 효소 활성에 미치는 영향

구성자,최일숙,공연희,최상윤,조연옥,Koo, Sung-Ja,Choi, Il-Sook,Kong, Yeon-Hee,Choi, Sang-Yoon,Jo, Youn-Ock 한국식품영양과학회 2007 한국식품영양과학회지 Vol.36 No.9

Mouse에 알코올을 투여한 결과 항산화 효소의 활성이 감소하는 것을 볼 수 있으며 ADH 및 ALDH활성도 모두 감소하였다. 녹차, 홍차, 우롱차 및 보이차의 알코올 섭취 mouse에서의 항산화 및 알코올 분해효소에 미치는 영향을 측정하여 비교한 결과 네 가지 차 모두에서 투여하지 않은 군에 비하여 항산화 및 알코올 분해 촉진효과를 나타내었으며 그 중 보이차가 간에서의 SOD 및 GR활성을 크게 증가시켰고 MDA함량을 감소시켰다. 또한 우롱차는 혈액에서의 SOD 및 GSH-PX활성을 크게 증가시켰고 MDA함량을 감소시켰으며 녹차와 홍차의 항산화 효과는 이들에 비하여 비교적 낮았다. 또한 알코올 분해에 관여하는 효소인 ADH, ALDH 활성은 녹차를 투여한 군에서 매우 높게 나타났으며 녹차 다음으로는 우롱차가 ADH 활성측정에서, 보이차가 ALDH 활성측정에서 높은 수치를 보였고 홍차 투여 군에서 가장 낮았다. 따라서 네 가지 차 중 우롱차와 보이차를 섭취하였을 때 높은 항산화 효과를 기대할 수 있으며 알코올 분해에는 녹차의 섭취가 가장 효율적일 것으로 사료된다. This study was conducted to investigate the effects of four kinds of tea (Camellia sinensis) extracts on the antioxidant defense systems as well as the activities of alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH) in ethanol administered ICR mice. According to the results, treatment with puerh tea significantly increased the superoxide dismutase activity and glutathion reductase activity in liver. In addition, the group treated with oolong tea exhibited higher superoxide dismutase activity and glutathion reductase activity in serum than those of puerh tea, green tea and black tea treated groups. The oolong tea and puerh tea also reduced malondealdehyde contents in both liver and serum. These results suggested that puerh tea and oolong tea were the most effective against alcohol-induced oxidative damage among the Camellia sinensis teas. On the other hand, in the measurement of alcohol break-down enzyme activities, the group treated with green tea exhibited the highest hepatic ADH and ALDH activities, suggesting that the group treated with green tea might be useful for alcohol down-regulation.

국내 시판 누룽지의 물리화학적 특성 및 항산화 성질 연구

양지원,최일숙,Yang, Ji-won,Choi, Il Sook 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.5

Purpose: Nurungji is a traditional Korean food made by yellowish scorched rice. After getting gelatinization of rice, a thin crust of scorched rice will usually be left in the bottom of the traditional cooking pot. In this study, physicochemical characteristics and antioxidant properties of five commercial nurungji products (CNP1, CNP2, CNP3, CNP4, and CNP5) were evaluated. Methods: Physicochemical properties of the five commercial nurungji products were evaluated with AOAC method. The antioxidant activities were assessed using the 1,1-diphenyl-2-picryl hydrazyl (DPPH), 2,2-azinobis-(3-ethyl-benozothia zoline-6-sulfonic acid)(ABTS), ferric reducing antioxidant power (FRAP), and reducing power assays. Results: Water content was the highest in CNP3, followed by CNP1, CNP2, CNP5, and CNP4. Crude ash content of all nurungji was less than 1%. In Hunter color parameter, the significantly highest a value (redness) and b value (yellowness) were measured in the CNP4 product, meanwhile the lowest in CNP3 (p<0.05). The nurungji products of CNP4 and CNP5 had the significantly higher content in total polyphenols and total flavonoids, compared to those of other products. CNP3 and CNP2 had the lowest in total polyphenols and total flavonoids, respectively. CNP4 and CNP5 products showed the significantly higher values in antioxidant activities, whereas CNP3 had the lowest activity. Conclusion: The high value of antioxidant activities in CNP4 and CNP5 might have been affected primarily by the total polyphenols with increasing browning color during the heat treatment.

전라북도 익산 지역 대학교 기숙사 학생의 식습관 및 기숙사 급식 만족도 조사

민경진 ( Kyung-jin Min ),최일숙 ( Il-sook Choi ) 한국식생활문화학회 2016 韓國食生活文化學會誌 Vol.31 No.5

The purpose of this study was to investigate eating habits and dormitory foodservices` satisfaction in university students using dormitory foodservice in the Jeollabuk-do Iksan area. Self-administered questionnaires were completed by 195 students (86 male, 109 female). Many students (58.5%) ate less than two meals per day and spent around 30 min eating meals. The results show that snack and midnight meals were the main reasons (37.9%) for unhealthy eating habits. Main source of nutritional knowledge and information were TV and the Internet (58.5%), followed by friends and people (25.1%), nutrition books (10.3%), elective courses (4.6%), and newspapers and magazines (1.5%). Men had significantly higher satisfaction scores for nutrition, taste, diversity of menu, as well as hygiene of dormitory food court compared to women (p<0.05). Salty taste was the most important factor in evaluation of taste satisfaction, whereas sour taste was opposite. The reason for taste dissatisfaction in the dormitory food court was not salty enough, and it may be related with their eating habits. The results show that students need education for adequate knowledge and information about the relationship between health and nutrition.

홍차 그릭 요거트의 이화학적 및 항산화 특성과 소비자 기호도 특성 비교

양지원(Ji-Won Yang),최일숙(Il Sook Choi) 동아시아식생활학회 2021 동아시아식생활학회지 Vol.31 No.1

전통식과 개량식 튀김기에 대한 튀김기름의 유리지방산 생성 및 산패도 측정 비교

최수근(Soo Keun Choi),최일숙(Il Sook Choi),이영순(Young Soon Lee) 한국조리학회 2011 한국조리학회지 Vol.17 No.4

The property of deep frying oil is one of the important factors in fried food quality. The purpose of this study is to identify the quality of deep frying oil in continuous usages for 4 days by two types of fryers: traditional and modified fryers. After frying pork cutlets, the frying oil was kept not only for several physical analyses such as color, viscosity, and water content but also for quality analyses of frying oil such as free fatty acid, double bond changes and oxidative rancidity formation. The fried oil by a traditional fryer was significantly increased in the physical values of color and viscosity than that by a modified fryer. In the acid value, the fried oil by a traditional fryer was significantly increased in free fatty acid than that by a modified fryer while the iodine value was significantly decreased in the fried oil by a traditional fryer when compared to control oil and fried oil by a modified fryer. In the peroxide value as an indicator of primary oxidation products, the fried oil by both fryers was significantly increased till the second day but decreased in the value after the third day because of unstable hydroperoxides` decomposition. In the p-anicidine value as an indicator of secondary oxidation products, the fried oil in a traditional fryer was significantly increased in the value than that in a modified fry.

대두와 귀리를 첨가하여 영양을 강화시킨 기능성 시니어 혼합 두유 개발에 관한 연구

김정연,최광진,강진양,최원천,최일숙,신경옥,Kim, Jeong-Yeon,Choi, Kwang-Jin,Kang, Chin-Yang,Choi, Won-Cheon,Choi, Il-Sook,Shin, Kyung-Ok 한국식품영양학회 2020 韓國食品營養學會誌 Vol.33 No.2

The purpose of this study was to develop a functional senior mixed soymilk for seniors and to provide functional senior-mixed soymilk to prevent disease outbreaks. The isoflavone content of senior soymilk was 0.15±0.01 mg/g. The β-glucan content of senior soymilk was 9.82±0.01 mg/g. The weight gain of mice were significantly higher in the high-fat diet group than in the other groups. The serum triglyceride content was high at 102.67±40.61 mg/dL in the high-fat diet group, but significantly lower at 83.00±42.43 mg/dL in the 20% senior soymilk group. Thus, the results of this study comprehensively suggest that food intake should be ingested for each life cycle with reference to the dietary reference intakes for Koreans. In particular, the elderly in their 50s and older are deficient in protein and weakened immune capacity, so it is imperative that they maintain their health through various foods such as soymilk, which is evenly nutritious.

청양고추가루와 볶은 콩가루를 이용한 개량식 청고추장의 품질특성

최수근(Soo Keun Choi),신경은(Kyung Eun Shin),최일숙(Il Sook Choi) 한국조리학회 2011 한국조리학회지 Vol.17 No.4

The purpose of this study was to investigate the physicochemical properties of modified green gochujang, produced by Chengyang pepper powder and roasted soy powder. The moisture content of control gochujang (CON) made by red pepper powder was 32.64%, whereas the content of sample 1 gochujang (S1) made by Chengyang pepper powder was 26.50%. Crude fat content of CON was 1.81%, while the content of S1~S4 was a range of 2.64~ 2.80 %, Furthermore, crude protein content of CON was 5.58 %, while the content of S4 was the highest value of 9.01%. In crude ash cases, S1~S4 groups were also increased to a range of 10.32~10.37% when compared to 9.91% of CON. Color properties of modified gochujang made by Chengyang pepper powder were significantly decreased in values of redness and yellowness, compared to that of CON. In pH test, it showed that pH 6.15 of S4 was significantly increased, compared to ph 5.26 of CON (p<0.001). Total acidity of all sample groups has significantly decreased according to increased roasted soy powder than that of CON (p<0.001). In textural properties, hardness of gochujang was a range of 622.33~3670.70 and S2 showed the highest value among others. Meanwhile, S4 showed the highest value in the adhesiveness, and S2 showed the highest gumminess. According to these results, modified gochujang was increased in nutritive values such as protein, fat, and various minerals, even though it was decreased in color and water contents. Therefore, modified gochujang would have beneficial effects on health, but it could be needed to find out the optimizing condition through a sensory evaluation for developing a new sauce using Chengyang.