마늘 싹과 살의 대장균 생육 저해작용과 녹변현상의 차이 = Different characteristics in antibacterial activity against Escherichia coli and green pigmentation among different parts of garlic; sprout, stem and flesh

다국어 초록 (Multilingual Abstract)

The antibacterial activity against Escherichia coli and green pigmentation between garlic flesh, sprout and stem were studied. Furthermore, it was suggested the possible existence of natural substance to inhibit green pigmentation in the sprout and stem. When different parts of garlic (flesh, sprout and stem) were added separately to TSB at 0.5% level, flesh and sprout showed strong but different degree of inhibition while stem did not. Sprout was somewhat more antibacterial than flesh. We know the thiosulfinate content differ on garlic parts (flesh, sprout, stem) by using HPLC.
Sprout and stems did not turn green while flesh of the same garlic fomed intense green pigmentation upon crushing. Specially, when greening garlic was mixed with sprout&stem, green pigementation capacity disappeared.
The levels of thiosulfinates concerning green pigmentation of flesh and spout&stem of the same garlic were not significantly different. Also, sprout and stem has enough isoalliin needed to greening pigmentation. When sprout&stems were heated at 80℃ for 20-60S, the homogenized sprout&stem turned green.
As a result, despite sprout&stem has enough requisite to worthy occur greening pigmentation, it do not show greening pigmentation but, blanched(80℃/20-60S) sprout&stem show greening pigmentation. Sprout&stem seems to contain unknown factor(s) inhibiting greening pigmentation. And the inhibiting activity of sprout&stem was inactivated by mild heating. It requires a further research to find the chemical natures of the greening inhibiting substance.

목차 (Table of Contents)

• Ⅰ. 서론 1
• 1.마늘의 특성 2
• 1.1 Cysteine Sulfoxide와 Allinase 효소 작용 2
• 1.2 Thiosulfinates 5
• 1.3 Amino 화합물 8
• 2. 마늘의 항 미생물 작용 메커니즘 9
• 3. 마늘의 녹변 작용 메커니즘 12
• 4. 연구 배경 및 목적 15
• Ⅱ. 재료 및 방법 17
• 1. 재료 17
• 1.1 마늘 재료 17
• 1.2 표준 균주 17
• 2. 방법 17
• 2.1 마늘 즙액의 제조 17
• 2.2 시험배지와 균주 배양 18
• 2.3 생균 수 측정 18
• 2.4 Thiosulfinates 분석 19
• 2.4.1마늘 즙 제조 19
• 2.4.2 Thiosulfinates 분석 방법 19
• 2.5 마늘 부분 별 변색의 차이 21
• 2.5.1마늘 부분 별 파쇄 액의 변색 반응 21
• 2.5.2 Sprout, Stem에 녹변 마늘 첨가 21
• 2.6 녹변 저해 물질의 유무 확인 22
• 2.6.1비녹변 마늘과 Sprout&Stem에 isoalliin 첨가 22
• 2.6.2 HPLC를 이용한 isoalliin 분석 22
• 2.6.3 생마늘에서 추출한 thiosulfinates 를 가열한 마늘에 첨가 25
• 2.6.4 Sprout & Stem을 시간 별로 가열한 후 변색 26
• Ⅲ. 결과 및 고찰 27
• 1. 마늘 즙 액의 대장균 생육 저해 작용 27
• 1.1 마늘 부분 별 대장균 생육 저해 작용 비교 27
• 1.2 마늘 부분 별 thiosulfinates 분석 및 비교 30
• 1.3 Sprout의 농도 별 대장균의 생육 저해 작용의 차이 33
• 2. 마늘 부분 별 변색의 차이 35
• 2.1 Flesh, sprout, stem의 변색의 차이 35
• 2.2 녹변 마늘에 sprout, stem 첨가 후 변색 차이 38
• 3.녹변 저해 물질의 확인 41
• 3.1 가열한 마늘에 thiosulfinates 추출액을 첨가 후 변색 확인 41
• 3.2 HPLC를 이용한 Sprout, Stem의thiosulfinates 동정 45
• 3.3 Sprout & stem에 isoalliin 첨가 후 변색 49
• 3.4 HPLC를 이용한 sprout&stem의 isoalliin 확인 52
• 3.5 Sprout&stem을 시간 별로 가열한 후 변색 54
• Ⅳ. 결론 57
• 참고문헌 59
• Abstract 63