• Journal of Life Science
• /
• v.14 no.5
• /
• pp.747-751
• /
• 2004

The effect of yogurt containing Hamcho (Salicornia herbacea) extract (Hamcho yogurt: HY) on the lipid concentrations in male Sprague-Dawley rats fed a cholesterol diet were studied. Rats were assigned three groups in the experiment; cholesterol diet (the CHOL group), cholesterol diet plus yogurt by lactic acid bacteria (the Y group) or cholesterol diet plus yogurt supplemented Hamcho extract by lactic acid bacteria (the HY group). Fermented milk with or without Hamcho extract in the diet supplemented at the levels 5.0% for 3 weeks. The concentrations of total cholesterol and bile acid in serum was significantly lower in the HY group than the CHOL group. This effect was also observed in rats fed a diet supplemented fermented milk. This cholesterol-lowering effect was more pronounced in the HY group compared to the Y group. The atherogenic index was significantly lower in the HY or Y groups than the CHOL group. The concentration of non esterified fatty acid in serum was significantly lower in the HY group than the CHOL and the Y groups. These results suggested that Hamcho yogurt exert the hypocholesterolemic effect in cholesterol fed rats.

• The Korean Journal of Food And Nutrition
• /
• v.26 no.2
• /
• pp.280-286
• /
• 2013

This study was performed to investigate the effect of types of microorganisms on the antioxidant activity of soybean yogurt by a single or mixed culture of Bacillus subtilis and Lactobacillus plantarum isolated from chunggukjang and kimchi. The fermented soybean milk by Bacillus subtilis exhibited the highest values of total polyphenol, DPPH radical scavenging activity, reducing power and nitrite scavenging activity compared to those of Lactobacillus plantarum or mixed culture of Bacillus subtilis/Lactobacillus plantarum. As the amount of tomato extract was added to the soybean milk, various antioxidant parameters, such as total polyphenol, DPPH radical scavenging activity, reducing power and nitrite scavenging activity, were linearly increased.

• Korean Journal of Microbiology
• /
• v.45 no.1
• /
• pp.54-57
• /
• 2009

Fermented soybean, Chungkookjang has diverse bioactive compounds including antioxidants and peptides. Ethanol extract from Chungkookjang exhibited absorbance of 0.55 at 285 nm, where amino acids and peptides containing phenol are known to exist. Antioxidant activity of Chungkookjang was determined using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) method. With increasing concentrations of ethanol extracts, their antioxidant activities increased. Blood pressure was determined every two hours after taking raw Chungkookjang which does not contain salts. In 6 h, systolic blood pressure dropped by 14 mmHg, and diastolic one dropped by 8 mmHg, which was statistically significant. Daidzein, antioxidants, angiotensin I-converting enzyme (ACE) inhibitor such as Lys-Pro which are rich in Chungkookjang might contribute to the reduction of blood pressure.

• Journal of Convergence for Information Technology
• /
• v.10 no.1
• /
• pp.243-250
• /
• 2020

Due to the unique sourness and sweet taste of Aronia, it is necessary to develop it for processing rather than raw. The antioxidant activity and cytotoxin about the aronia powder fermentation extract using lactobacillus are verified. In the case of total polyphenol content, the content of non-fermented extract was 32.15 ㎍/mg fermentation extract, 43.08 ㎍/mg after fermentation, and the flavonoid content was 0.47 ㎍/mg in non-fermented extract and 0.44 ㎍/mg in fermented extract, which was similar to that of non-fermented extract. In the DPPH radical inhibition assay, 77.5% of the non-fermented extract and 89.1% of the fermented extract showed better activity than the non-fermented extract. Nitric oxide (NO) measurement showed a concentration-dependent inhibitory effect. From the above results, it was confirmed that the fermentation of Aronia powder could be utilized based on some antioxidant activities and the possibility of using it as a vegetable extract and fermented cosmetic material in the future.

• 한국신재생에너지학회:학술대회논문집
• /
• 2010.06a
• /
• pp.250.1-250.1
• /
• 2010

최근 석유공급 불안정성과 이산화탄소 배출 규제 움직임에 대응하기 위한 수단으로 바이오연료의 공급이 전세계적으로 증가하고 있다. 이와 같은 바이오디젤의 보급 활성화는 식물성 기름의 가격 상승과 수급 불안정 문제, 그리고 식량자원과의 충돌 문제를 야기하고 있다. 국내 바이오디젤 생산 원료로 사용되는 대두, 유채, 해바라기, 팜 등은 모두 식용시장과 수급 균형을 형성하고 있어 바이오디젤의 생산이 증가하게 되면 식용 오일 시장의 수급균형이 깨져 오일곡물 가격의 변동을 초래하게 될 것이다. 과거에는 수거비용을 들여 폐기하던 폐식용유 마저 이제는 돈을 주고 구입해야하는 실정에 다다랐다. 바이오디젤 생산비의 70~80%를 차지하는 원료유의 부족 현상에 따라 바이오디젤 업계에서는 soapstock, trapped grease, 폐식용유 등의 저급유지 활용 방안을 강구하고 있으며 자트로파와 같은 비식용 작물의 해외플랜테이션도 진행하고 있다. 본 연구에서는 커피찌거기에 남아 있는 오일을 속슬렛추출장치를 이용해 추출하고 전이에스테르화 반응을 수행하여 반응 특성과 커피오일 바이오디젤의 지방산 조성을 알아보고 바이오디젤 원료유로서의 사용가능성에 대해 알아보았다. 석유에테르를 용매로 속슬렛 추출장치를 이용해 추출시 원료대비 약 17%(w/w)의 오일을 추출할 수 있었다. 추출된 오일의 산가는 18.79mgKOH/g으로 매우 높아 직접 전이에스테르화 반응이 불가능하다. 고체 산 촉매 하에서 전처리 반응을 실시하여 유리지방산을 전환 제거한 후 염기촉매를 이용해 전이에스테르화 반응을 진행한 결과 약 80%의 바이오디젤(FAME) 함량을 얻을 수 있었다. 지방산 조성 분석 결과 리놀레익산(Linoleic acid, C18:2), 올레익산(Oleic acid, C18:1), 팔미틱산(Palmitic acid, C16:0)이 대부분을 차지하며 이 중에서도 리놀레익산이 44.17%로 가장 많은 함량을 보였다. 이는 커피찌꺼기 추출 오일이 바이오디젤 원료유로 활용 가능성을 나타내는 결과로, 색소성분 등의 불순물을 효율적으로 제거하여 증류정제 전단계에서의 바이오디젤 순도와 생산 수율을 증대시키기 위한 추가 연구가 필요한 것으로 판단된다.

• The Korean Journal of Food And Nutrition
• /
• v.28 no.1
• /
• pp.34-39
• /
• 2015

In this study, portective effect on DNA damage several mushrooms (Pleurotus ostreatus, Flammulina velutipes, Lentinula edodes) according to cooking methods was investigated using Comet assay. Three edible mushrooms were cooked by grilling, blanching, pan-frying, or by preparing 'Jeon' (traditional Korean pancake). Cells were incubated in medium with 4 kinds of samples for 48 h ($37^{\circ}C$) were further treated with hydrogen peroxide ($H_2O_2$) for 5 min as an oxidative stimulus. Oxidative damage was evaluated by single-cell gel electrophoresis (Comet assay) and quantified by tail DNA% (TD), tail length (TL), tail moment (TM). Though oxidative DNA damages expressed as TD, TL, TM of 4 cooked samples were higher than raw sample, which means lower protective activities, all samples including raw sample had significantly higher protective effects than the positive control (p<0.05). The protective effect on DNA damage of cooked samples decreased much more when soybean oil added, likely due to the thermal oxidation of oil during cooking. Although heat treatment could degrade protective effect on DNA damage of mushrooms, the cooked mushroom had significant effect on oxidative stress. In conclusion, grilling and blanching were the most advantageous cooking methods to protect oxidative DNA damage induced by $H_2O_2$.

• Journal of Life Science
• /
• v.21 no.5
• /
• pp.713-719
• /
• 2011

In this study, we evaluated whether Lunasin Enriched Soybean (LES) suppressed 1-chloro-2,4-dinitrochlorobenzene (DNCB) induced allergic contact dermatitis in vivo. In the group treated with DNCB alone, erythema and hemorrhage in the skin were observed, while the application of LES after DNCB treatment modulated erythema and hemorrhage similar to the untreated group. In histopathological analysis of the skin, DNCB-treated groups showed increased skin thickness compared to the untreated groups, while the treatment of LES dose-dependently modulated skin thickness. Also, hypertrophy and hyperkeratosis of the epidermis, intracellular edema and infiltration of inflammatory cells were observed in the group treated with DNCB alone, while treatment of LES inhibited these inflammatory changes. DNCB also induced a significant up-regulation of iNOS and COX-2 expression, as compared to the untreated groups. However, the treatment of LES significantly decreased the down-regulation of iNOS and COX-2 expression, as compared to DNCB-treated groups. Also, LES reduced the IgE level in DNCB-stimulated groups. And lunasin from LES translocated the nucleus of the cells in the skin of Sprague-Dawley rats. Taken together, it is thought that LES has the potential to be used as an alternative treatment for allergic contact dermatitis.

• Proceedings of the Plant Resources Society of Korea Conference
• /
• 2020.08a
• /
• pp.103-103
• /
• 2020

눈개승마 (Aruncus dioicus)는 장미과(Rosaceae) 눈개승마속(Aruncus)에 속하는 다년생 초본식물로 울릉도에서 자생하는 잎줄기 채소이다. 독특한 향기가 특징이며, 인삼맛, 두릅맛, 고기맛이 나는 산채로 세가지 맛이 난다고 하여 예로부터 삼나물로도 불러왔다. 눈개승마에는 caffeic acid, 1-O-Caffeoyl-β-D-glucopyranose 등의 항산화 성분이 다량 함유되어 있으며, 전초는 해독, 편도선염에 효과가 있어 약용으로 쓰이고 어린순은 탄수화물과 무기물 함량이 풍부하다. 비지는 대두를 이용하여 두부를 제조하는 과정에서 발생되는 것으로서 대두로부터 수용성 단백질이 추출되었지만 나머지 약 23%의 단백질, 57%의 식이섬유와 이소플라본 등의 유용한 성분을 다량 포함하고 있다. 또한 비지의 단백질은 다른 식품에는 부족한 황 함유 아미노산과 리신의 함량이 비교적 많고, 두부에 거의 없는 식이섬유가 다량 함유된 고 식이섬유 소재이다. 그리하여, 이러한 콩비지를 고부가가치 식품 소재로 활용하기 위해 건조 미세분말 비지를 제조하고, 이를 산채와의 혼합 가공을 통한 기능증진 효과를 연구하였다. 일반적으로 산채는 쓴맛 제거와 보관성 증진을 위해 데침공정을 주로 하나 산채를 물에 데칠 경우 산채의 유용성분이 대부분 손실된다. 눈개승마의 경우 유용성분이 17.25%, 그 중 폴리페놀 성분이 약 90% 손실된다. 본 연구에서는 기존의 데침공정 대신 찜공정을 이용하여 산채의 유용성분을 보존하고 콩비지를 첨가하여 산채 유용성분의 생이용성 증진 효과를 연구하였다. 눈개승마를 콩비지와 혼합하여 고온고압 가공함으로써 산채의 쓴맛을 줄이고 보관성을 높이는 동시에 눈개승마 폴리페놀의 단량체화를 통해 눈개승마 단독가공에 비하여, 단량체 비율이 약 100~200배 증가하는 것을 확인하였다. 본 연구를 통하여 콩비지의 고부가가치 소재로의 가능성을 확인하였을 뿐만 아니라 산채의 다이어트·건강기능식품 소재로의 산업화에도 기여할 수 있을 것으로 기대된다.

• KSBB Journal
• /
• v.23 no.2
• /
• pp.109-117
• /
• 2008

Phellinus linteus (Sang Hwang mushroom; P. linteusis) has been widely used for a traditional medicine in Japan, Korea and China. In traditional oriental applications, P. linteus and their extracts have been exclusively used to treat various diseases like insomnia, neurasthenia, gastric ulcers, arthritis, nephritis, stress, asthma, bronchitis, neuromuscular disorders, hypertension and also as an immune system stimulator in cancer therapy. In a number of articles, it is indicated how tremendous their therapeutic values are. According to these studies, P. linteus and their extracts show immunomodulatory activities like enhancing immune system function including anti-tumor activity and inhibiting the growth of existing tumors. P. linteus and their extracts have been being studied for use as immunotherapy agents and biological response modifiers (BRMs) for the possible treatment of cancer without side effects. Recently, the cultured mycelium product of P. linteus has been developed and approved as a medicine in Korea. This review shows not only the current status of methods of developmental technology like artificial culture and various biological applications of P. linteus but also recent market trends of functional foods made from P. linteus.

• Journal of Mushroom
• /
• v.2 no.1
• /
• pp.10-14
• /
• 2004

Effect of solid grain media on the mycelial growth of Pleurotus ostreatus and its biofunctional activities were investigated using seven kinds of grains. Foxtail millet and barley were good for growth of hypha of P. ostreatus. However, growth of the mycelium was very slow in the solid grain media containing wheat, corn and brown rice. Mycelial growth of P. ostreatus according to water content of solid grain media was good at 25% to 30%. Mycelial growth of P. ostreatus according to heating-time and temperature of solid grain media was good for 30 min at $121^{\circ}C$. Anticancer activities against lung cancer cell line of the myceial extracts from P. ostreatus grown on several grain media were strong in the corn, defatted soybean, brown rice, barly and black bean in order. Fibrinolytic activities of the myelial extracts were strong in order defatted soybean, wheat, foxtail millet, barley, brown rice and black bean. The mycelial extracts were showed good antibacterial activities against Pseudomonas aeroginosa and Staphylococcus aureus.