• 한국식품위생안전성학회지
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• 제26권2호
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• pp.166-170
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• 2011

pH와 DO(dissolved oxygen)의 변화는 발효 진행상황을 파악하는데 중요한 요인이다. 일반적으로 효모의 알코올 발효는 술덧 (mash)이 산성 또는 미산성인 경우에 알코올 생성 능력이 좋은 것으로 알려져 있다. 산성막걸리의 1차 담금시 pH는 3.20에서 시작하여 발효가 진행됨에 따라 4.22로 증가하였다. 보통 1차 담금 후 2시간이 경과하였을 때 pH는 3.2정도가 되면 정상발효를 하는 것으로 알려져 있다. 72시간 후 2차 담금 시에는 pH가 3.88에서 3.67사이로 확인 하였다. 일반 막걸리의 발효 pH는 4.0~4.6범위인데 본 연구에서는 다소 낮은 pH를 나타내었다. 또 숙성단계에서는 3.72 에서 4.11로 증가하여 산성의 pH를 유지하는 것을 확인하였다. DO의 경우 l차 담금 시 10에서 시작하여 0.8정도로 감소하다가 2차 담금과 숙성 시에는 4.0을 유지하였다. SOD는 superoxide anion을 $H_2O_2$와 $O_2$로 전환시키고 $H_2O_2$는 다시 GPx와 catalase(CAT)에 의해 $H_2O$로 전환됨으로써 SOD, CAT 및 GPx는 활성산소의 독성으로부터 생체를 보호하는데 매우 중요한 역할을 하는 효소이다. SOD 활성도는 LPS를 투여한 대조군이 정상군에 비하여 1.64배 감소하였으며 SM+LPS군의 SOD 활성도는 대조군에 비해 23.29% 증가하여 간 염증이 억제되었음을 확인하였다. LPS로 간 염증을 유발하지 않은 SM군에서는 정상군보다 1.28배 SOD활성이 증가하였다. CAT 활성도에서는 대조군이 정상군에 비해 l.35배 CAT의 활성도를 낮춘 것으로 나타났다. SM+LPS 군의 CAT 활성도는 대조군에 비하여 40.26% 증가함을 확인하였다. SM군은 정상군에 비해 1.03배 CAT의 활성이 증가하였다. GPx활성도는 대조군이 정상군에 비하여 3.78배 감소하였으며 SM+LPS군의 GPx활성도는 대조군에 비하여 11.91% 증가함을 확인하였다. SM군은 GPx활성이 정상군에 비해 0.97배 증가하였다. 따라서 본 연구에서는 항산화 효소의 활성이 LPS투여로 감소되었으나 SM을 투여한 경우에는 증가하였음을 관찰할 수 있었다. 항산화 효소의 활성의 증가는 간 손상에 관한 간조직의 병리조직학적 관찰을 통하여 입증되었다. 그러므로 산성막걸리 추출물이 항산화 작용에서 효과가 있는 물질로 판단된다.

• Preventive Nutrition and Food Science
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• 제5권4호
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• pp.213-218
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• 2000

The purpose of the study was to investigate the effects of dietary green tea catechin and vitamin E on the phospholipse {TEX}$A_{2}${/TEX} activity and th antioxidative defense system in streptozotocin (STZ)-induced diabetic rats. Sprague-Dawley male rats weighing 100$\pm$10 gm were randomly assigned to one normal and five STZ-induced diabetic groups. The diabetic groups were assigned either a catechin-free diet (DM group), 0.5% catechin diet (DM-0.5C group), 1% catechin diet (DM-1C group), vitamin E-free diet (DM-0E group), and 400 mg vitamin E per kg diet (DM-400E group) according to the levels of dietary catechin or vitamin E supplementation. The vitamin E levels of the normal, DM, DM-0.5C, and DM-1C groups were 40 mg per kg diet. Diabetes was experimentally induced by an intravenous injection of streptozotocin after 4 weeks of feeding the five experimental diets. The animals were sacrificed on the 6th day of he diabetic state. The body weight gains were lower in all five diabetic groups after the STZ injection. The platelet phospholipase {TEX}$A_{2}${/TEX}({TEX}$PLA_{2}${/TEX}) activity in the diabetic groups was higher than that in the normal group. However, the enzyme activity in the DM-0.5C, DM-1C, and DM-400E groups was lower than that in the DM and DM-0E groups. The cytochrome {TEX}$P_{450}${/TEX} and cytochrome {TEX}$b_{5}${/TEX} content and NADPH-cytochrome {TEX}$P_{450}${/TEX} reductase activity were about 50~110% higher in the DM and DM-0E groups than in the normal group, yet significantly reduced by either catechin or vitamin E supplementation. The superoxide dismutase (SOD) content in the liver did not differ significantly in any of the groups. However, the glutathione peroxidase (GSHpx) activity was generally lower in the diabetic groups, compared with the normal group, whereas that of the DM-0.5C, DM-1C, and DM-400E groups was significantly higher compared with that of the DM and DM-0E groups. The levels of thiobarbituric acid reactive substances (TBARS) in the liver tissue were 148% and 201% higher in the DM and DM-0E groups, respectively, compared with the normal group, however, these levels were reduced by either catechin or vitamin E supplementation (DM-0.5, DM-1C and DM-400E). Accordingly, the present results indicate that STZ-induced diabetic rats exhibited an imbalance between free radical generation and scavenger systems in the liver which led to the acceleration of lipid peroxidation. However, these abnormalities were reduced and the antioxidative defense system was restored by either dietary catechin or vitamin E supplementation. In conclusion, the effects of dietary catechin or vitamin E in streptozotocin-induced diabetic rats would appear to inhibit lipid peroxidation as an anti-oxidant by regulating the activity of {TEX}$PLA_{2}${/TEX}.

• Journal of Nutrition and Health
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• 제34권5호
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• pp.499-512
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• 2001

This study was performed to investigate effects of dried leaf powders, water, 75% and 95% ethanol extracts of persimmon leaf and green tea on lipid metabolism, lipid peroxidation and antioxidative enzyme activity in 12-month-old rats. Fifty-four male Sprague-Dawley rats weighing 542$\pm$4.5g were blocked into groups according to their body weight and were raised for four weeks with the diets containing 5%(w/w) dried leaf powders of persimmon(Diospyros kaki Thunb) and green tea(Camellia Sinensis O. Ktze), water or 75% and 95% ethanol extracts from same amount of each dried tea powder. Food intake was not significantly different among all groups, but weight gain of green tea powder group was significantly lower than that of control group. Plasma and liver lipid levels of all the tea diet groups were lower than those of control group. Especially, 75% ethanol extract of persimmon leaf decreased total lipid and triglyceride concentrations in plasma and 95% ethanol extract of persimmon leaf decreased liver total lipid level. However, there was no difference between 75% ethanol extracts groups and 95% ethanol extracts groups in lipid metabolism. Superoxide dismutase(SOD) and catalase activities in erythrocyte were remarkably increased by all the green tea diets. SOD, catalase and glutathione peroxidase activities in liver were increased by the feeding of ethanol extracts from green tea and persimmon leaf powder. Liver xanthine oxidase activity was not different among all groups. Plasma Thiobarbirutic acid reactive substance(TBARS) concentrations of all the green tea diet groups were significantly low. It was thought that high flavonoids in green tea inhibited plasma lipid peroxidation by promoting SOD, catalase activities in erythrocyte. 95% ethanol extract of persimmon leaf also inhibited plasma lipid peroxidation by high vitamin E and beta-carotene. Persimmon leaf powder decreased liver TBARS concentration by vitamin E, betacarotene and vitamin C and by increasing activities of antioxidative enzymes with flavonoids. In conclusion, dried leaf powders, water, 75% and 95% ethanol extracts of persimmon leaf and green tea were effective in lowering lipid levels and inhibiting lipid peroxidation in 12-month-old rats. Above all, ethanol extracts of persimmon leaf decreased plasma and liver lipid levels and persimmon leaf powder effectively inhibited liver lipid peroxidation. Extracts of green tea leaf inhibited plasma lipid peroxidation. In lowering lipid levels and inhibiting lipid peroxidation, ethanol extracts were more effective than water extracts, but there was no difference between 75% ethanol extracts and 95% ethanol extracts in lipid metabolism. (Korean J Nutrition 34(5) : 499~512, 2001)

• Preventive Nutrition and Food Science
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• 제9권1호
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• pp.53-57
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• 2004

The purpose of this study was to investigate the effects of green tea catechin on mixed function oxidase system (MFO), lipofuscin contents, carbonyl value, oxidative damage and the antioxidative defense system in lung of microwave exposed rats. Experimental groups were divided to normal group and microwave exposed group. The microwave exposed groups were subdivided into three groups: catechin free diet (MW-0C) group, 0.25% catechin (MW-0.25C) group and 0.5 ％ catechin (MW-0.5C) group according to the levels of dietary catechin supplementation. The rats were irradiated with microwave at frequency of 2.45 GHz for 15 min. Experimental animals were sacrificed at 6th day after microwave irradiation. The contents of cytochrome P$_{450}$ contents in MW-0C group was increased to 95% , compared with normal group. MW-0.25C and MW-0.5C groups were reduced to 16% and 31%, respectively, compared with MW-0C group. The activity of NADPH-cytochrome P$_{450}$ reductase in MW-0C group was increased to 44%, compared with normal group. MW-0.25C and MW-0.5C groups were reduced to 12% and 17％, respectively, compared with MW-0C group. The activity of superoxide dismutase (SOD) in MW-0C group was decreased to 21 ％, compared with normal group. MW-0.25C and MW-0.5C group were significantly (p < 0.05) increased, compared with MW-0C group. The activity of glutathione peroxidase (GSHpx) in MW-0C group was significantly decreased, compared with normal group. MW-0.25C and MW-0.5C groups were recovered to the level of normal group. The thiobarbituric acid reactive substances (TBARS) content in MW-0C group was increased to 34 ％, compared with normal group. Catechin supplementation groups were maintained the level of normal group. The levels of caybonyl value in MW-0C group was increased to 21 ％, compared with normal group. MW-0.25C and MW-0.5C groups were reduced to 14% and 12%, respectively, compared with MW-0C group. The lipofuscin contents in MW-0C group were increased to 23.4 ％, compared with normal group. That of MW-0.5C group was significantly reduced, compared with MW-0C group. In conclusion, MFO system was activated and the formation of oxidized protein, lipofuscin was increased and antioxidative defense system was weakened of lung tissue in microwave exposed rats, thus oxidative damage was increased. But it was rapidly recovered to normal level by green tea catechin supplementation.n.

• Preventive Nutrition and Food Science
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• 제8권4호
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• pp.377-382
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• 2003

This study investigated the effects of green tea on the muscle antioxidative defense system in the white & red gastrocnemius muscles of rats after aerobic exercise. Male Sprague-Dawley rats weighing 150 10 g were randomly assigned to a control group, non-exercise with green tea group (G group), and exercise training group. The exercise training group was then further classified as the training (T) group and training with green tea (TG) group, the latter of which was supplemented with green tea in the drinking water during the experimental period. The rats in the exercise training groups (T and TG) were subjected to aerobic exercise on a treadmill 30 min/day at a speed of 28 m/min (7% incline) 5 days/week, while the other groups (control and G group) were cage confined for 4 weeks. Thereafter, the rats were sacrificed with an injected overdose of pentobarbital just after running. In the white muscle, the xanthine oxidase (XOD) activities were 71 % higher in the T group compared to control group, whereas the TG group had the same activity as the control group. The XOD activities in the red gastrocnemius muscle exhibited the same tendency as in the white muscle. The superoxide dismutase (SOD) activity in the white muscle was lower in the T group compared with the control group, yet significantly higher in the TG group compared with the T group. The SOD activities in the red gastrocnemius muscle exhibited the same tendency as in the white gastrocnemius muscle. The glutathione peroxidase (GSHpx) activities in the white & red gastrocnemius muscles were 43 % lower in the T group compared with the control group, yet the activities in the TG group remained at control levels. The glutathione S-transferase (GST) activity in the white muscle was not significantly different among any of the three groups, but in the red gastrocnemius muscle, the TG group had the same activity as in the control group. The thiobarbituric acid reactive substance (TBARS) contents in the white & red gastrocnemius muscles were higher in the T group than in the control but the control and TG groups had the same concentrations of TBARS. In conclusion, the supplementation of green tea in rats subjected to aerobic exercise was found to reduce the peroxidation of muscle lipids by enhancing the antioxidative defense mechanism.

• 한국식품영양과학회지
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• 제43권1호
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• pp.80-85
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• 2014

본 연구에서는 유산균을 이용하여 3종의 버섯(상황, 영지, 표고)을 단계적으로 발효하여 항산화 활성을 비교하였다. 항산화 활성이 밝혀진 표준 유산균 5종을 선발하여 버섯 열수 추출물의 1차 발효에, 임실 지역 김치로부터 분리한 유산균 1종을 최종 선발하여 2차 발효에 이용하였다. 버섯 추출물과 1차, 2차 발효물의 항산화 활성 평가를 위해 DPPH 및 ABTS 라디칼 소거 정도를 비교하였다. 버섯 추출물 및 발효물은 농도 의존적으로 라디칼을 소거하였지만 유산균 발효를 통하여 상황과 영지의 경우 라디칼 소거 활성이 감소하였다. 이는 발효 과정 중 폴리페놀 화합물과 비타민 C, E 등 천연 항산화 물질들의 산화에 기인한 결과라고 사료되었다. 그러나 발효 중 생산되는 대사산물 및 유효성분은 XO 효소의 활성을 저해시키고 SOD 효소의 활성을 증가시켰으며, 1차 발효보다 2차 발효에서 활성이 증가되었다. 특히 5 mg/mL 이상의 농도에서 영지 1차 발효물은 90% 이상 XO 효소의 활성을 저해하였으며, 상황 1차 발효물은 3배 이상의 SOD 효소 활성을 증가시켰다. 이는 유산균에 의한 버섯 발효물이 효소의 활성을 저해 혹은 활성화시켜 항산화에 기여하는 것으로 판단되었다.

• 동아시아식생활학회지
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• 제18권5호
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• pp.797-804
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• 2008

시중에서 쉽게 구할 수 있고 즐겨 마시는 차로 이용되고 있는 감잎을 시료로 택하여 실제 음용 조건으로 추출하여 일반 성분, 클로로필 및 총 페놀 함량을 분석하였고, 전자공여능에 의한 항산화 활성, ACE 저해도, SOD 유사 활성, 아질산염 소거능 및 항균 활성을 조사하였다. 그 결과 녹차와 비교하였을 때 비슷한 수준의 높은 항산화 활성을 나타내었으며, ACE 저해도 역시 50% 이상의 높은 값을 나타내었다. SOD유사 활성 및 아질산염 소거능의 경우 오히려 녹차보다 더 우수한 것을 확인하였다. 항균 활성의 경우 4가지 균주 모두에 대하여 항균 활성이 있는 것을 확인하였으며, 특히 Staphylococcus aureus를 제외한 3가지 균주(Listeria monocytogenes, Escherichia coil, Salmonella typhimudum)에 대해서는 녹차 보다 우수한 활성을 나타내었다.

• 한국식품영양과학회지
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• 제34권1호
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• pp.36-41
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• 2005

본 연구는 고콜레스테롤을 급여한 흰쥐 에 키토산 올리고당의 첨가 수준을 달리한 식이가 흰쥐의 지방대사에 미치는 영향을 알아보고자 수행하였다. 체중이 174.7$\pm$6.3 g인 Sprague-Dawley종 수컷 흰쥐에게 고콜레스테롤혈증을 유발시키기 위하여 콜레스테롤을 식 이 무게의 0.5%를 급여하고 키토산 올리고당을 식이 무게의 1.0%와 2.0%로 하여 총 3군으로 나누어 4주간 사육하였다. 식이섭취량과 체중증가량은 식이에 의한 영향이 없었다. 혈청 중 총 콜레스테롤, 중성지방은 대조군에 비해 2.0% 키 토산 올리고당을 첨가한 군에서 유의적으로 그 농도가 크게 감소하였으며 HDL-콜레스테롤/총콜레스테롤 비는 키토산 올리고당 첨가에 의해 높아지는 경향을 보였다. 간 조직 중 TBARS 함량은 키토산 올리고당을 첨가하였을 경우 유의적으로 낮게 나타났으며 SOD와 catalase의 활성은 키토산 올리고당을 첨가한 군이 대조군에 비해 유의적으로 낮았다. 이상의 결과를 볼 때 키토산 올리고당은 체내 지방대사에 있어 총콜레스테롤과 LDL-콜레스테롤, 중성지방 및 TBARS 함량을 낮추고 HDL-콜레스테롤/총 콜레스테롤 비는 높이는 효과를 나타냈으며, 또한 생체내 고콜레스테롤에 의한 산화적 스트레스로부터 간을 보호하는 것을 알 수 있었다.

• 한국작물학회지
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• 제50권spc1호
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• pp.136-140
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• 2005

본 시험은 콩 추출물의 흰쥐 투여에 따른 항산화 효소의 활성을 분석하고, 추출물의 원료인 콩 품종간, 추출물의 투여량 및 지방식이조성에 따른 효소활성도를 측정하였다. 시험결과를 요약하면 아래와 같다. 1. 콩추출물을 투여한 처리구에서 SOD와 GSHpx의 활성이 대조구에 비하여 높게 나타났으나, 통계적 유의성은 인정되지 않았다. 2. 지방식이 및 콜레스테롤을 흰쥐에 투여한 결과 콩추출물 섭취에 따른 항산화계 효소 SOD와 GSHpx의 활성은 검정콩 1호가 다원콩 및 황금콩에 비하여 높았다. 3. 지방식이조성 및 추출물의 투여량에 따른 항산화계 효소 활성도는 통계적으로 유의성이 인정되지 않았다. 4. 각 지방식이에 따른 콩추출물의 SOD와 GSHpx활성도에서 품종과 콩추출물 농도간에서는 상호작용효과가 인정되었다. 5. GSHpx 활성도에서 품종, 콩추출물 농도 및 지방식이간에서 상호작용효과가 인정되었다.

• 대한지역사회영양학회지
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• 제7권6호
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• pp.844-851
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• 2002

Smoking can increase oxidative stress and thereby change the antioxidant defense system in the body. To investigate the relationship between male adolescent smoking and antioxidant status, we surveyed the eating habits and dietary intake of 82 smokers and 44 nonsmokers recruited from a male technical high school. In addition, antioxidant enzyme activity and lipid peroxide values were determined in both the plasma and the erythrocytes. Although the frequency of food intake was not significantly different, most nutrient intake was unexpectedly higher in smokers than in nonsmokers. In comparison with the Korean RDA, especially the average intake of Ca, Fe and vitamin $B_2$ didn t reach 75% of the Korean RDA in either smokers or nonsmokers. An analysis of antioxidant enzyme activity showed that plasma catalase. superoxide dismutase (SOD), glutathione peroxidase (GSH-px), erythrocyte catalase and GSH-px activities showed no significant difference between smokers and nonsmokers. However, the erythrocyte SOD activity of smokers (1.57 unit/mgHb) was significantly lower than that of nonsmokers (2.00 unit/mg Hb). In addition, the plasma ceruloplasmin concentration of smokers (28.68 mg/$d\ell$) was significantly higher than that of nonsmokers (26.30 mg/$d\ell$), whereas the specific ceruloplasmin ferroxidase activity of smokers (0.31 unit/mg) was lower than that of nonsmokers (0.35 unit/mg). The plasma and erythrocyte thlobarbituric acid reactive substance (TBARS) of smokers (2.57 $\mu$mol/L, 0.32 $\mu$mol/gHb) were also significantly higher than those of nonsmokers (2.25 $\mu$mol/L, 0.27 $\mu$mol/gHb). The overall data indicate that adolescent smoking might decrease the antioxidant capacity of the body, in part, by lowering the erythrocyte SOD activity and the specific ceruloplasmin ferroxidase activity.