자리공, Phytolacca esculenta Van Houttuyn

尹光老,李根玖 中央大學校 食糧資源硏究所 1990 食糧資源硏究所 論文集 Vol.2 No.1

The red juice of Korean pokeberry, the fruit of Phytolacca esculenta Van Houttuyn. was obtained by extraction with citric acid and the toxic saponin moieties removed from the juice by the precipitation using conc. H₂SO₄and successive liquid-liquid partition with n-BuOH. The saponin free juice was purified by column chromatography using silica gel, Dowex and PVPP column. The red pigments from the purified juice were identified by using TLC, UV-visible absorption scanning, electrophoresis and HPLC, and by comparing with purified beet juice. It was found that red pigments of P. esculenta fruits were mainly consist of betanin, prebetanin and betanidin.

식용색소로서의 Shikonin의 가능성

윤광로,박철수 中央大學校 食糧資源硏究所 1991 食糧資源硏究所 論文集 Vol.3 No.1

지치의 붉은 색소인 shikonin은 물을 제외한 유기용매에 쉽게 용해되었으며 특히 ethylether에서 용해성이 가장 좋았다. 이들의 UV-Visible 흡수곡선을 조사한 결과 516 ± 2nm에서 최대 흡수부를 나타내었고 붉은색 색소의 특성을 가지고 있었다. 한편 shikonin-ethyl alcohol용액의 안정된 pH영역은 4.0-6.5이었으며 광선과 산소에 대해서는 민감하였고 Hg??, Ag??, Co?? 이온에 대해서 색조의 변화를 초래하였다. shikonin용액의 온도에 대한 영향은 실온 및 냉장온도에서 가장 안정하였으며, 가공적성 실험에서는 shikonin이 지용성 색소로 이용될 때 액체 식품과 반고체시품에서, 특히 juice와 같은 낮은 저장 온도를 요구하는 음료에 적합하였다. Shikonin is red pigment isolated from the root of Lithospermum erythrorhizon Sieb. et Zucc. and produced in commercial scale by tissue culture method. To evaluate the possiblities of the shikonin as an edible natural pigment, the stablities of the pigment and acceptabilities of shikonin to model foods were investigated. The free shikonin was solved freely in non-polor solvents whereas insoluble in water. Shikonin pigment was stable at pH range between 4.0 and 6.5, and below 70℃. The presence of oxygen and light accelerated shikonin degredation. This pigment was unstable to Ag??, Hg²?? and Co²?? ions. It is found that shikonin could be applicated well to juice and jelly type food whereas not be suitable to solid food.

시판농후 발효유에서 Bifidus균의 경시변화

윤광로,박상주 中央大學校 食糧資源硏究所 1992 食糧資源硏究所 論文集 Vol.4 No.1

시판 농후 발효유의 저장 중에 유산균수, Bifidus균수의 경시적 변화를 조사하였다. Bifidus균의 검출에서 혐기적으로 BL배지에서 NNL용액에 5ml을 첨가하여 배양하는 방법이 간편 방법으로 적합하였으나, 시료별 유산균수에 비하여 Bifidus균의 검출이 감소되었으며 5℃에서 유효기간 동안 Bifidus균의 변화는 거의 없었다. 총 유산균수(혐기적 배양)는 ?? ∼?? 정도였으며 Bifidusr균은 시료별 많은 편차를 보였다. B,N,Y,S회사제품은 유효기간 동안 ??을 유지하여 큰 차이를 보이지 않았으나 M 회사 제품만이 유산균수, Bifidus균수도 적게 검출되었다. Bifidus균의 증식촉진 여부를 알아보기 위하여 SMP배지에서 oligo당을 첨가한 결과, 산도나 pH, Bifidus균수의 차이를 발견하지 못하였으며, 이는 SMP배지 자체가 생장 영양원으로 충분하였던 것으로 판단되었다. The counts of Bifidobacterium in commercial products of stirred yogurt were detected in order to investigate the consecutive changes of this bacteria. An anaerobic culture method was chosen to isolate the lactic acid bifidobacteria. This method using BL agar media containing NNl solution was found to be the most convenience and suitable for detect the total counts of Bifidobacterium. With this method, it were found that total counts of Bifidobaterium in samples were ranged over ?? ∼?? whereas that of total lactic acid bacteria cultured in anaerobic condition were ?? ∼?? /g. Among sample products made by B, N, S and M company, only a sample of M company was found to have lower level of total counts of lactic acid bacteria than other samples, B, N, Y and S. Commercial samples from B, N, Y and S company indicated consistently the average total counts of Bifidobacterium to ?? /g.

한국에서 초기 성문암과 설암의 최근 치료동향

주형로,정광윤,최건,최종욱 대한이비인후과학회 2000 대한이비인후과학회지 두경부외과학 Vol.43 No.2

最近 8年間의 精神神經科 入院 外來 및 患者에 對한 統計的 考察(1960年∼1967年)

李哲奎,盧英一,張煥一,金明源,任允明,韓東洙,吳承煥,金光日 大韓神經精神醫學會 1969 신경정신의학 Vol.8 No.1

1) The number of the out-and in-patients had increased year after year (Table Ⅰ & Ⅲ). 2) Schizophrenia was the greatest number of the in-patients and its rate to whole was 49.1 percent, and neurosis was the greatest number of the out-patients and its rate to whole was 41.66 per cent (Table Ⅰ & Ⅶ). 3) In in-patients, hysteria revealed relatively large in percentage as 11.8% than the other groups (Table Ⅰ). 4) The rate of the male hysteria patients to all male patients was 3.5 per cent and the rate of female hysteria was 20.5 per cent (Table Ⅱ). 5) In in-patients, all the patients of general paresis and alcoholism were only males in sex(Table Ⅱ). 6) In in-patients of schizophrenia, the ratio of the male patients to the female patients was 57.0 : 43.0, but the each rate of each total numbers of the all diseases of the both sexes was almost same (Table Ⅲ). 7) The largest age group of the all patients was between 21∼30 years old, and the next was between 31∼40 years in in-patients (Table Ⅲ). 8) The largest age group of schizophrenia patients was between 21∼30 years and that of M.D.R patients was between 31∼40 years in in-patients (Table Ⅲ). 9) In in-patients of hysteria, the largest age group was between 31∼40 years, and the next was between 21∼30 years (Table Ⅲ). 10) The results of treatment in in-patients were as followings; Recovered; 27.6% Much improved; 43.1% Slightly improved and no changed; 28.2% (Table Ⅳ) 11) The results of treatment in schizophrenia of the in-patients were as followings; Recovered; 19.1% Much improved; 48.3% Slightly improved and no changed; 32.1% (Table Ⅴ) 12) The mode of treatment had been somewhat changed during last 8 years from 1960 to 1967 in treatment of the in-patients (Table Ⅵ). (1) The combined therapy of tranquilizers and EST had been increased, but the therapy of tranquilizer alone or EST alone had been decreased, compared to 1960. (2) The therapy of ICT in the treatment of in-patients had been much decreased.

포장김치의 무기성분 분석

황혜정,김태랑,윤광로 中央大學校 食糧資源硏究所 1999 食糧資源硏究所 論文集 Vol.18 No.1

The mineral contents were analyzed for Kimchi by atomic absorption spectrometer and spectrophotometry. The Na contents of tested commercial Kimchi ranged 16118.95~28633.97ppm, Ca 582.87~736.85ppm, K 1305.88~ 2395.91ppm, P 360.11~398.73ppm, Mg 114.50~175.69ppm, and Fe 14.63~19.05ppm. The mineral contents of laboratory produced Kimchi were Na 16550.87ppm, Ca 655ppm, K 1015.34ppm, P 359.88ppm, Mg 115.17ppm, and Fe 16.22ppm, respectively. Comparing mineral contents of Kimchi, Na, Ca and K contents were higher than P, Mg and Fe contents. Among the mineral content of Kimchi, Na was the major element.

한국산 자리공 자리공 열매의 적색소를 이용한 식용색소 : Ⅱ. 활성 사포닌을 제거한 색소의 안정성과 가공적성 Ⅱ. Color Stability and Characteristics as Food Colorant of Saponin-Free Pokeberry Pigments

박용석,서지연,황혜정,박기환,윤광로 中央大學校 食糧資源硏究所 2003 食糧資源硏究所 論文集 Vol.15 No.1

우리나라산 자리공 열매의 색소 함량은 산지에 따라 건물 g당 48.56에서 62.16mg으로 천연색소 자원으로 높은 편이였으며 산지간의 격차가 크지 않아 자원성이 좋은 편이었ㄷ. 자리공 열매의 적색소를 absolute ethanol 침전법으로 분획하는 과정에서 활성 사포닌이 95% 이상 제거되며 이 색고 침전물을 silica gel column이나 Sephadex G-25 column으로 정제함으로서 색소의 순도를 높일 수 있었다. Absolute ethanol 처리와 column 정제법을 응용하여 활성 사포닌을 제거 한 실험용 자리공 열매색소 분획 모두 색소 안정성이나 가공적성에서 뚜렷한 차리를 보이지 않았다. 따라서 absolute ethanol만 처리한 색소제품이나 이를 column chromatography로 정제한 색소분획 모두 고순도의 천연색소 첨가물로의 응용 가능성은 분명하였다. 이들 활성 사포닌을 제거한 자리공 열매색소의 색소안정성과 가공적성은 다음과 같이 요약 할 수 있다. 즉, pH 안정범위는 4.8-6.0이었으며, 열에 대한 안정성을 조사한 결과는 4℃에서 45일 저장했을 때는 70%의 색소 잔존율을 나타낼 정도로 안정한 편이었지만 25℃에서는 10일째에서 70% 잔존율을, 50℃이상의 온도에서는 수 시간 정도에서 50%이하의 색소 잔존율을 보여 전반적으로 열 안정성은 불량한 편이었다. 한편 이들의 존재 하에서는 급격한 변색이 진행되었다. 자리공열매 색소에 대하여 ascorbic acid나 palmityl ascorbate의 첨가는 색소 잔존율에 큰 영향을 미치지 않았으며 chlorogenic acid, resocinol 그리고 catechin의 첨가도 마찬가지였다. 포도당, 과당, 맥아당, 설탕, 펙틴, 셀루로스 그리고 cyclodextrin 등의 탄수화물도 전혀 영양을 미치지 않았다. 1000ppm 이내의 EDTA나 citric acid, malic acid 또는 oxalic acid 등의 산도 미치지 않았다. 금속이온으로서, Ca^(2+)과 Al^(3+)의 첨가는 색소의 잔존율에 큰 영향을 미치지 않았으나, Cu^(2+)나 Fe^(2+)의 첨가는 심한 변색을 초래하였다. 자리공 열매즙의 무수 알코올 처리물(적색 색소 침전물)은 soft gel, firm gel 또는 캔디 등의 고형 식품에 잘 어울리고, 음료에서는 변색이 빠르게 진행되며, 특히 요구르트의 경우가 가장 민감하였다. 결론적으로 보면, 우리나라산 자리공 열매에서 활성 사포닌을 제거하고 확보한 색소제품은 사탕무의 betanin과 거의 같은 색소안정성과 가공적성을 보여 줌으로서 사탕무색소 첨가제인 beet red를 대신할 수 있으며 색소의 함량이나 순도라는 관점에서는 훨씬 우수할 것으로 사료된다. To evaluate the basic data on the color stabilities of saponin-free pokeberry pigment products, % remain of pigment were calculated from absorbances of solutions stored at various conditions. The pigment products were estimated to be very stable at pH 4.8-6.0. Thermostability of pH 5.0 solution of pigment products could be kept stable below 4℃. Addition of Cu2+ or/and Fe2+ decreased the % remain of pigment, whereas most food components had no offset the stability of pokeberry pigment. The color changes of some model foods having pokeberry pigment were checked by Hunter color differerence meter for 45 days. In solid foods like gels and candy the changes of color difference were very slower than that of model beverages. Application of pokeberry pigment to soft drink and yogurt were found to be effective at the refrigerated condition.

Biological Effects of Allium monanthum Extracts on Lipid Metabolism, Anti-oxidation and the Production of Pro-inflammatory Cytokines in Rats Fed a High-Fat Diet

Yoon, Kwang Ro,Ryu, Jae Kuk,Lee, Eun The Plant Resources Society of Korea 2013 한국자원식물학회지 Vol.26 No.3

This study is a basic study on the development of functional substances involved in obesity prevention, lipid metabolism, and immune regulation. Male Sprague-Dawley rats were fed a high-fat diet for 10 weeks. Allium monanthum extracts (AME) were administered orally to obesity-induced rats, and their lipid-lowering, antioxidative and various types of biological effects related to the immune system were examined. Blood free fatty acid and triglyceride concentrations decreased as the dose of AME increased. Total cholesterol and LDL cholesterol concentrations in the blood decreased as the dose of AME increased. The total cholesterol concentrations in the liver of the AME-treated groups were lower than the control group. The thiobarbituric acid reactive concentrations were lower in the plasma and liver of all AME-treated groups than the control group. Plasma AST and ALT activities did not show any significant differences among the treatment groups. IL-$1{\beta}$ and IL-6 concentrations in the liver tended to decrease as the dose of AME increased. TNF-${\alpha}$ and IL-10 concentrations did now show any significant differences compared to the control group. Lower expression levels of TNF-${\alpha}$, Apo-B and Apo-E genes were found in the AME-treated groups. Taken together, these results indicate that AME may show positive effects in lipid lowering, antioxidation and anti-inflammation.

Screening for Saponins of the Vegetable Foods in Korea.II

Yoon,Kwang-Ro 中央大學校 自然科學硏究所 1987 自然科學硏究所 論文集 Vol.1 No.-

36종의 식품재료에 대하여 사포닌계 물질의 함유여부를 조사하였다. 리버만부커드 반응, 용혈반응 및 거품형성 시험을 통하여 재료들의 n-BuOH 분획을 시험하였던바 복숭아, 모과, 나무딸기 및 씀바귀 잎에서 사포닌 반응들에 모두 양성을 나타내는 결과를 얻었다. 또한 감, 연근 및 사과의 경우 용혈반응에는 음성이었으나 역시 사포닌 함유가능성은 있는 것으로 판단되었다. Thirtysix vegetable food materials were screened for the presence of saponins using the Libermann-Buchard, hemolysis and froth tests. From the n-butanol fractions of pesch, Chinese quince, raspberry and wild lettuce strong evidences for the presence of saponins were detected. Persimmon, East Indian lotus and apple also gave positive responses to the presence of saponin in spite of a absence of hemolysis.

Study on the Metabolic Route of 14C - Chitosan in Mice

Park, Ro Dong,Oh, Chang Seok,Bom, Hee Seung,Kim, Ji Yeul,Kim, Kwang Yoon,Lee, Hyun Chul,Choi, Keun Hee,Yang, Kwang Hee,Chae, Ki Yoon 대한핵의학회 1995 핵의학 분자영상 Vol.29 No.2