• Human Ecology Research
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• 제53권1호
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• pp.17-27
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• 2015

This study was performed to investigate the antioxidative properties of sea buckthorn (Hippophae rhamnoides L.; leaf, fruit and stem) and the quality characteristics of brown rice sulgidduk prepared using a powder of sea buckthorn leaves. First, the antioxidative activities of sea buckthorn were measured to choose the most effective part of this plant. By analyzing the measured values, we concluded that the effective part of sea buckthorn was its leaves. The $IC_{50}$ value of the DPPH radical scavenging activity and the ABTS radical scavenging activity in sea buckthorn leaves were $7.78{\mu}g/mL$ and $264.04{\mu}g/mL$, respectively. The total polyphenol and total flavonoid contents of sea buckthorn leaves were 3.80 mg/mL and .19 mg/mL, respectively. Therefore, the brown rice sulgidduk was prepared using a powder of sea buckthorn leaves in the weight ratio of 0%, .5%, 1.0%, 1.5%, 2.0% and 2.5%. For analyzing the quality characteristics of the prepared sulgidduk, proximate compositions, color and texture profiles were measured and a sensory evaluation was conducted. With an increase in the added content of the sea buckthorn leaf powder (SBLP), the L-value significantly decreased while the a-value and the b-value increased. In the case of texture profiles, the control group (control A) had a higher score for hardness than the case groups in which the SBLP was added. However, springiness, chewiness and adhesiveness were not significantly different among the groups. In the sensory evaluation, the sample containing 1.5% SBLP yielded the best results. Therefore, we suggest that the powder of sea buckthorn leaves is a good ingredient for increasing the consumer acceptability and functionality of sulgidduk.

• 한국식품영양과학회지
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• 제44권1호
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• pp.35-43
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• 2015

본 연구에서는 노루궁뎅이 버섯균사체를 비타민나무 잎에 배양하여 조제한 노루궁뎅이 버섯균사체-비타민나무 발효물 열수 추출물이 생체고분자의 산화적 손상과 세포사멸을 보호할 수 있는지를 관찰하였다. 노루궁뎅이 버섯균사체-비타민나무 발효물의 항산화 활성을 DPPH radical, ABTS radical, peroxyl radical 소거활성 측정을 통해 알아보았다. 그 결과 노루궁뎅이 버섯균사체-비타민나무 발효물을 처리한 DPPH radical 소거활성은 $500{\mu}g/mL$ 농도에서 65.06%, ABTS radical 소거활성은 $50{\mu}g/mL$ 농도에서 98.83%, peroxyl radical 소거활성은 $100{\mu}g/mL$ 농도에서 44.03%로 높은 항산화 활성을 나타내었다. 노루궁뎅이 버섯균사체-비타민나무 발효물은 DNA의 산화적 손상을 효과적으로 억제하였다. 노루궁뎅이 버섯균사체-비타민나무 발효물 역시 사람의 혈청단백질과 Cu,Zn-SOD의 산화적 손상을 억제하였다. 세포에 $H_2O_2$를 처리하였을 때 세포생존율에 비하여 발효물을 $100{\mu}g/mL$ 농도로 전 처리한 세포생존율은 21.59% 높게 증가되었다. 또한 발효물을 $50{\mu}g/mL$ 농도로 처리했을 경우 세포 내 ROS의 축적이 유의적으로 감소되었다. 따라서 노루궁뎅이 버섯균사체-비타민나무 발효물은 항산화 활성뿐만 아니라 산화적 스트레스에 의해 야기되는 세포 독성에 대한 보호 작용이 뛰어난 것으로 사료된다.