• Applied Biological Chemistry
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• 제27권1호
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• pp.7-13
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• 1984

본 연구는 탈지대두분(脫脂大豆粉)에서 만든 대두유에 여러 가지 당(糖), 발육촉진물질, amino acid, 유제품부산물을 가하여 Lactobacillus acidophilus의 생육과 산생성에 미치는 영향을 관찰한 것으로서 그 결과를 요약하면 다음과 같다. 배양시간에 따른 유산균의 생육도를 측정한 실험으로부터 대략 12시간까지가 대수기인 것으로 나타났다. 본 실험에서 사용된 당(糖) 가운데 glucose와 fructose가 유산균에 의한 산생성에 현저한 효과를 보였으며, 그 적정농도는 각각 3% 정도였다. 첨가된 발육촉진물질 가운데 yeast extract가 유산균에 의한 산의 생성을 가장 촉진시켰으며 그 적정농도는 0.5% 정도였다. l-methionine의 첨가에 의하여 유산균에 의한 산생성이 감소하였다. 대두유에 첨가된 유청분말과 탈지분유는 유산균의 생육과 산생성 촉진 효과가 저조하였다. 대두 단백질의 농도를 달리했을 때 유산균의 생육과 산생성에는 차이가 없었다.

• 한국자원식물학회지
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• 제9권3호
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• pp.218-223
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• 1996

본 실험은 건강식품과 민간요법으로 수요가 증가되는 구약감사 국내 수집종인 금산종과, 외국수입종인 일본 및 중국종에 대한 성분분석을 통하여 건전한 식품문화를 정착시키고 품종개량에 대한 기초정보를 얻고자 이들 각각에 대한 성분분석을 실시 한 결과를 요약하면 다음과 같다. 1. 생체 분석결과 구약감자 mannan의 주함량인 탄수화물은 금산, 일본수집종에서 15% 비슷하였고, 정분분석에서는 중국 chip과 일본 수집종이 79%로서 금산 수집종, 73%보다 높게 나타났다. 2. 유리당 함량은 금산수집종, 중국 chip, 일본정분순으로 함유량이 높았으나, 아미노산은 일본정분, 중국 chip, 금산수집종 순으로 함량이 높았다. 3. 무기함량은 금산수집종에서 인, 칼리, 철분이 비교적 다른 수집종보다 높은 편이었고, 중국수집종에서 칼슘, 나트륨이 비교적 많이 함유되었다. 4. 가용성 유리당과 아미노산 함량이 많을수록 구약식품의 점도가 저하되었다.

• Applied Biological Chemistry
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• 제43권1호
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• pp.63-66
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• 2000

황칠나무 잎과 종실의 일반성분을 분석한 결과 수분은 잎에 70.2%, 종실에 72.6%, 지방은 종실에 0.6%, 잎에 2.7%, 회분은 잎에 1.7%, 종실에 0.9%가 각각 함유된 것으로 분석되었고 단백질은 잎에 1.2%, 종실에 6.2%, 섬유는 잎에 5.1%, 종실에 9.0%가 함유된 것으로 분석되었다. 총 비타민 C는 잎(56.9 mg%)이 종실(10.7 mg%)보다 더 많이 함유하였고 수용성 탄닌함량도 잎(746.1 mg%)이 종실(60.7 mg%)보다 더 높은 것으로 분석되었다. 잎과 종실에 함유된 유리당은 주로 sucrose, glucose 및 fructose로 구성되어 있었으며 종실에는 잎에서 검출되지 않은 turanose와 xylose가 적은 양이지만 검출된 것이 특징이었다. 지방산 조성은 불포화 지방산의 함유율이 더 높았으나 잎과 종실에 가장 많이 함유된 포화 지방산 및 불포화 지방산은 서로 달라 지방산 조성이 약간 차이가 있음을 알 수 있었다. 유리 아미노산 함량은 낮은 편이었고 주요 아미노산은 일과 종실 모두 arginine, aspartic acid, glutamic acid등으로 비슷하였으며, 무기성분은 잎에는 칼슘, 종실에는 칼슘이 가장 많이 함유된 것으로 밝혀졌다.

• 한국식품조리과학회지
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• 제15권2호
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• pp.95-101
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• 1999

This study was carried out to prepare green teas by traditional roasting manufacturing process, Ku Geung Ku Po and to determine the quality charateristics of the green teas by examining the change of their main components induced during this roasting process. The content of total sugars in unroasted tea leaves was 7.82%. Its content of roasted teas was decreased by increasing the number of roasting and there was significantly differences between samples. The content of total sugars in 9th roasted green tea was 3.98%. The total nitrogen contents of green teas produced by this process were 4.96∼6.38%. The more the number of roasting and the less content of tannin in green teas. And the ratio of total nitrogen and tannin in tea leaves 21.97 but its ratio in 9th roasted tea was increased to 45.54. The ascorbic acid in tea leaves consisted in 1,820.3 mg/100g but its content was decreased by increasing the number of roasting process. Whereas the content of caffeine in green teas was not reduced significantly by this traditional method. Of all amino acids, green tea produced by Ku Jeung Ku Po was rich glutamic acid, lysine and aspartic acid. And especially, phenylalanine, which was rarely found in other green teas, was abundant in these green teas. The compositions of glutamic acid and methionine were increased as increasing the number of roasting process but those of aspartic acid and arginine decreased by these processing. The main fatty acids of Ku Jeung Ku Po green tea were linolenic acid, linoleic acid and palmitic acid and the contents of unsaturated fatty acid in green teas were composed over 70% of total fatty acid. And the fatty acid contents in green teas were not affected during Ku Jeung Ku Po's process. The contents of minerals in these teas was rich in the oder of potassuim. magnessuim and calciumim, and these contents were not observed the prominant change during the process.

• 한국식품영양학회지
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• 제21권2호
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• pp.148-156
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• 2008

The purpose of this study was to analyze the changes in physicochemical characteristics and NDMA formation of Orostachys japonicus A. Berger according to harvest times. The results showed moisture, carbohydrate, crude fiber and crude protein contents of <$48.5{\pm}1.4%$, $38.2{\pm}1.2%$, $l5.8{\pm}0.4%$ and $13.2{\pm}0.6%$ respectively. The total mineral content was 4,817.1 mg/100 g, where Ca was highest($2,577.0{\pm}3.2$ mg/100 g), followed by K, Mg, Na, P and Fe. The composition amino acid of O. japonicus A. Berger showed high levels of glutamic acid and aspartic acid. And among the five free sugars detected, galactose and glucose were most abundant at $32.2{\pm}0.02$ mg/100 g and $25.3{\pm}0.1O$ mg/100 g, respectively. Upon comparing O. japonicus A. Berger extracts that came from plants harvested during $August{\sim}October$, total phenolic compound($2,703.l{\pm}5.2l{\sim}2,428.0{\pm}3.52$ mg/100 g) and flavonoid($634.2{\pm}2.33{\sim}1,324.6{\pm}1.87$ mg/100 g) contents were higher in the methanol extract than in the water extract. Also, within a reaction system, nitrite scavenging ability and NDMA inhibition were most effective at pH 2.5, and increased in proportion to the extract concentration. Finally, the methanol extract of O. japonicus A Berger harvested during $August{\sim}October$ had the highest nitrite scavenging and NDMA inhibition effects.

• 한국식품영양과학회지
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• 제26권4호
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• pp.654-661
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• 1997

전통적인 볶음방법으로 제조되고 있는 둥굴레차의 제조 중 성분변화를 검토하고자 중심합성 계획에 의한 반응표면분석법으로 볶음조건에 따른 유리당 및 아미노산의 동적 변화를 모니터링 하였다. 볶음 둥굴레 수용성 추출물의 갈색도는 볶음온도 14$0^{\circ}C$이하에서 볶음 시간이 길어짐에 따라 증가하였으며, 16$0^{\circ}C$이상에서는 감소하였다. 유리당은 주로 sucrose와 fructose로 구성되어 있으며, 그 함량은 볶음처리에 따라 급격히 감소하였다. 그러나 glucose는 15$0^{\circ}C$까지 온도가 증가할수록 증가하였다. 대부분의 유리 아미노산 함량은 볶음온도가 증가하고 볶음시간이 길어질수록 감소하다가 고온, 장시간 조건에서는 함량변화가 거의 없었다. 그러나 threonine과 lysine은 17$0^{\circ}C$, 60분 이상에서 다소 증가하는 경향을 보였다.

• 한국식품저장유통학회지
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• 제6권4호
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• pp.495-499
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• 1999

민들레 잎과 뿌리의 유리당은 sucrose, glucose, fructose 3종이 분리되었으며, 총 유리당의 함량은 잎에 비해 뿌리에서 높았다. 잎의 유기산 함량은 oxalic acid, citric acid, malic acid이 각각 45.4, 3.6, 2.7mg/100g-f.w.이었고, 뿌리의 경우에는 각각 34.6, 2.1, 1.6mg/100g-f.w.이었다. 총 유기산의 함량은 잎과 뿌리에서 각각 51.7, 38.3mg/100g-f.w.이었는데 뿌리에 비해 잎에서 그 함량이 높았다. 민들레의 잎과 뿌리의 유리아미노산 중에 aspartic acid, serine, asparagine, glutamic acid, glycine, valine, isoleucine의 함량이 높았고, 특히glutamic acid의 함량이 높았다. 민들레의 비타민 A 함량은 잎과 뿌리에서 각각 135.4, 34.1$\mu\textrm{g}$/100g-f.w.이었고, 비타민 C의 함량은 각각 67.4, 4.6mg/100g-f.w.이었다.

• 약학회지
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• 제41권4호
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• pp.421-432
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• 1997

A new lectin was partially purified from starfish,Asterina pectinifera by means of physiological saline extraction, salt fractionation, ion exchange chromatography and hy droxyapatite chromatography, and it was named APL. The biochemical properties of the APL were characterized. In addition, its effects on lymphocyte mitogenicity and cancer cell agglutinability were tested. The APL agglutinated nonspecifically human erythrocytes and rabbit blood cells. Agglutinability was decreased to 30% of control activity below pH 5 and above pH 9 and was relatively unstable at increasing temperatures above 60$^{\circ}C$. The activity was reduced by addition of two kinds of metal ions, $Ba^{2+},\;Mn^{2+}$ and chelating agent, EDTA. APL was proved to be glycoproteins containing 9% sugars. For carbohydrate specificity, it was found that the activity of APL was inhibited by D(+)-glucosamine, D(+)-galactosamine, stachyose, N-acetyl-galactosamine and methyl-${\alpha}$-D-galactopyranoside among 35 sugars tested. In amino acid composition, the contents of acidic amino acids such as aspartic acid and glutamic acid were relatively high. This result suggest that the isoelectric point would be in a lower range. APL was found that it promotes the division of human lymphocytes. APL was proved to be a potent agglutinin for cancer cells such as HeLa, L929 and L1210 cells. Significant changes on the HeLa cell surfaces affected by APL were observed under the electron microscope.

• The Plant Pathology Journal
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• 제38권2호
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• pp.90-101
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• 2022

Pathogenicity of eight Bacillus strains to seedlings of four cotton cultivars was evaluated under greenhouse conditions. Each of the tested cultivars was individually treated with powdered inoculum of each bacterial strain. Untreated seeds were planted as control treatments in autoclaved soil. Effects of the tested strains on levels and activities of some biochemical components of the infected seedlings were also assayed. The biochemical components included total soluble sugars, total soluble proteins, total free amino acids, peroxidase, polyphenol oxidase, phenols, and lipid peroxidation. ANOVA showed that Bacillus strain (B) was a very highly significant source of variation in damping-off and dry weight. Cotton cultivar (V) was a nonsignificant source of variation in damping-off while it was a significant source of variation in dry weight. B × V interaction was a significant source of variation in damping-off and a nonsignificant source of variation in dry weight. Bacillus strain was the most important source of variation as it accounted for 59.36 and 64.99% of the explained (model) variation in damping-off and dry weight, respectively. The lack of significant correlation between levels and activities of the assayed biochemical components and incidence of damping-off clearly demonstrated that these biochemical components were not involved in the pathogenicity of the tested strains. Therefore, it was hypothesized that the pathogenicity of the tested strains could be due to the effect of cell wall degrading enzymes of pathogenic toxins. Based on the results of the present study, Bacillus strains should be considered in studying the etiology of cotton seedling damping-off.

• 한방비만학회지
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• 제22권2호
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• pp.115-124
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• 2022

Objectives: In this study, we investigated physicochemical characteristics and antioxidant activity of Artemisia argyi H. fermented with lactic acid bacteria. Methods: The A. argyi water extract was fermented using lactic acid bacteria isolated from kimchi at 30℃ for 96 h. To evaluate the physicochemical characteristics, we investigated pH, total acidity, viable cells, free sugars, free organic acids, and free amino acids contents during fermentation. In addition, we examined antioxidant activity of fermented Artemisia argyi H. by measurement of 2,2-diphenyl-1-(2,4,6-trinitrophenyl)-hydrazinyl (DPPH) and 2,2'-azubi-bus-3-ethylbenzothiazoline-6-sulfonic acid (ABTS⁺) scavenging activities. Results: During fermentation time, pH of fermented A. argyi was decreased from 4.57 to 3.22, and total acidity was increased from 0.39% to 1.63%. The number of lactic acid bacteria fermented A. argyi was increased from 1.28×10⁷ CFU/ml to 3.75×10⁸ CFU/ml during fermentation time. The free sugars of fermented A. argyi were confirmed glucose and sucrose. In addition, the organic acid content of fermented A. argyi was the highest in oxalic acid and lactic acid. In the composition of free amino acids, content of ornithine increased from 4.4 mg/100 g to 18.8 mg/100 g compared with non-fermented A. argyi. Furthermore, DPPH and ABTS⁺ radical scavenging activities of fermented A. argyi increased in a dose-dependent manner. Conclusions: In conclusion, our data suggest that lactic acid fermentation of A. argyi could be used as a functional food for antioxidants.