• 한국조리학회지
• /
• 제13권4호
• /
• pp.211-219
• /
• 2007

The objective of this study was to investigate the influence of adding Gastrodiae rhizoma powder on quality attributes of sponge cake. The cake was made with various Gastrodiae rhizoma powder concentration(0.5%, 1%, and 1.5%) added, and it was stored for 5 days at three different temperatures(5, 15, and $25^{\circ}C$). By analyzing the mixogram data of wheat flour-Gastrodiae rhizoma powder composite flour, the ascending angle of the samples containing Gastrodiae rhizoma powder was increased and the descending angle had upper values compared with that of control as the Gastrodiae rhizoma powder addition concentration was increased. The loaf volume of 0.5% Gastrodiae rhizoma powder slightly increased by 5.1% but those of 1% and 1.5% were slightly decreased compared with that of the control. Crumb firmness of the control showed relatively high value compared with those($5{\sim}6\;N$) of other samples containing Gastrodiae rhizoma powder regardless of storage temperature and storage period, and the firmness after 5 day storage at $5^{\circ}C$ showed the highest value(about 9.3 N). Sensory evaluation attributes of sponge cakes did not show significant difference by Gastrodiae rhizoma powder addition up to concentration of 1.5%.

• 한국조리학회지
• /
• 제13권4호
• /
• pp.269-278
• /
• 2007

The purpose of this study was to investigate the taste and quality of persimmon leaves cakes with different-ly added(0, 4, 8, 12, 16%) persimmon leaves powder. The findings of this study were as follows; First, the proximate composition contents of persimmon leaves powder were analyzed as composed of 6.30% moisture, 19.20% crude protein, 2.80% crude fat, 18.93% crude ash, and 35.91% dietary fiber. Second, the specific gravity of sponge cakes was significantly increased with the amount of persimmon leaves powder added. As added percentage of persimmon leaves powder increased, L and b values were decreased and the color value was increased. Third, specific loaf volume was decreased as the percentage of persimmon leaves powder added increased. There was no significant difference in terms of baking loss percentage. Fourth, hardness and gumminess was increased as the percentage of persimmon leaves powder added increased in terms of textural characteristics. There was no significant difference of cohesiveness and springiness among samples. Fifth, the group of eight percent persimmon leaves powder added has the highest in color, flavor, taste, texture, and overall acceptance in sensory evaluation results. In conclusion, the sample group with 8 percent persimmon leaves powder added gave the best taste and quality to sponge cakes in this study.

• 미생물학회지
• /
• 제51권4호
• /
• pp.398-406
• /
• 2015

제주도에서 채집한 해양 해면 Halichondria panicea의 공생세균 군집구조를 배양에 의한 ARDRA와 비배양에 의한 DGGE 분석 방법에 의하여 조사하였다. 16S rRNA gene-ARDRA 분석을 위해 변형된 Zobell 배지와 Marine agar를 이용하여 120균주를 선별하고 제한효소, HaeIII와 MspI을 사용하여 ARDRA type을 구분하였다. ARDRA type으로부터 유래한 16S rRNA gene 염기서열 분석 결과, 알려진 세균 종과 96% 이상의 유사도를 나타내었으며 Alphaproteobacteria, Gammaproteobacteria, Bacteroidetes, Firmicutes 등 3문 4강이 관찰되었다. 그 중 Alphaproteobacteria가 우점하였다. 같은 해면, H. panicea의 DGGE 분석을 위해 total genomic DNA로부터 16S rRNA gene를 증폭하여 DGGE fingerprinting을 수행한 결과 14개의 밴드가 관찰되었다. 각 밴드의 16S rRNA gene 염기서열은 알려진 세균의 염기서열과 100%의 유사성을 나타내었으며 대부분의 염기서열은 uncultured bacteria에 속하였다. DGGE 분석으로부터 미생물의 군집은 Alphaproteobacteria, Gammaproteobacteria, Acidobacteria, Actinobacteira, Bacteroidetes, Cyanobacteria, Chloroflexi 등 6문 7강으로 나타났다. ARDRA와 DGGE 방법에 의해 Alphaproteobacteria, Gammaproteobacteria, Bacteroidetes가 공통적으로 발견되었으나 전체적인 공생세균의 군집구조는 분석방법에 따라 차이를 나타내었다. 배양에 의한 방법보다 비배양 방법에서 더 다양한 세균군집구조를 나타내었다.

• 미생물학회지
• /
• 제48권4호
• /
• pp.275-283
• /
• 2012

해양 해면 Asteropus simplex를 제주도에서 채집하여 배양에 의한 RFLP와 비배양에 의한 DGGE 분석 방법에 의해 세균군집 구조를 조사하였다. 16S rDNA-RFLP 분석을 위해 변형된 Zobell 배지와 MA를 이용하여 120균주를 선별하고 제한효소, HaeIII와 MspI을 사용하여 각각의 다른 RFLP 패턴으로 구분하였다. RFLP 패턴으로부터 유래한 16S rDNA 염기서열 분석결과, 알려진 세균 종과 94% 이상의 유사도를 나타내었으며 Alphaproteobacteria, Gammaproteobacteria, Actinobacteria, Bacteroidetes, Firmicutes, 5개의 문이 관찰되었다. 그 중 Gammaproteobacteria가 우점하였다. 같은 해면, A. simplex의 DGGE 분석을 위해 total genomic DNA로부터 16S rDNA를 증폭하여 DGGE fingerprinting을 수행한 결과 12개의 서로 다른 밴드가 관찰되었다. 각 밴드의 16S rDNA 염기서열은 알려진 세균의 염기서열과 90% 이상의 유사성을 나타내었으며 대부분의 염기서열은 uncultured bacteria에 속하였다. DGGE 분석으로부터 미생물의 군집은 Alphaproteobacteria, Betaproteobacteria, Gammaproteobacteria, Deltaproteobacteria, Actinobacteria, Chloroflexi, Nitrospira, 7개의 문으로 나타났다. RFLP와 DGGE 방법에 의해 Alphaproteobacteria, Gammaproteobacteria, Actinobacteria가 공통적으로 발견되었으나 전체적인 공생세균의 군집구조는 분석방법에 따른 차이를 나타내었다. 배양에 의한 방법보다 비배양 방법에서 더 다양한 세균군집구조를 나타내었다.

• 원예과학기술지
• /
• 제32권5호
• /
• pp.702-709
• /
• 2014

수세미오이(Luffa cynlindrica)는 박과 채소작물로 우리나라에서는 주로 관상용으로 재배되어 왔다. 그러나 최근에는 미용소재, 한방약재, 건강보조용 등으로 수요가 증가하면서 재배면적이 증가하고 있다. 따라서 본 실험은 수세미오이의 기능성을 구명하기 위하여 재래종 수세미오이를 사용하여 수액의 무기성분을 분석하고 수액과 식물체 부위별 항산화 효소 활성과 항균활성을 측정하였다. 수세미오이 수액은 K, Ca, P, Mg이 주요 성분이었으며, K의 함량이 $470mg{\cdot}L^{-1}$으로 가장 높았다. Ca과 Mg의 함량은 오이의 약 2배와 1.7배로 높게 나타났다. 수세미오이의 조직별 항산화효소 활성을 분석한 결과 전체적으로 APX 활성이 CAT와 SOD 활성보다 높았다. 식물체 부위별로 비교해 볼 때 항산화효소 활성은 잎, 뿌리, 꽃, 과실, 종자, 수액보다 줄기에서 가장 낮게 나타났다. 수세미오이 수액의 식품유해균 10종에 대한 항균 활성은 Vibrio parahaemdyticus와 Propionibacterium acne에 대하여 미미한 활성을 보였을 뿐 그 외 8종의 균에 대해서는 효과가 없었다. 피부염 등 인체 감염을 일으키는 Candida albicans와 Malassezia furfur에 대한 수세미오이의 부위별 항균활성 분석 결과, 수액의 항균활성이 식물체의 다른 부위보다 높게 나타났다. 전체적으로 Malassezia furfur에 대한 항균활성이 Candida albicans에 대한 항균활성보다 높은 것으로 나타났다.

• 한국식품조리과학회지
• /
• 제11권4호
• /
• pp.323-329
• /
• 1995

The characteristics of sponge cakes prepared from various formulas having different types and levels of fat were examined through physical measurements and sensory evaluation. The physical properties of cake batters and cakes with hicook, that is, specific gravity and mixing characteristics of cake batters and volume of cakes, were similar to cakes with oil and added lecithin as emulsifier. Also in sensory evaluation the uniformity of air cell and moistness of cakes showed no significant differences in these samples. From this result, we concluded that lecithin is responsible for the characteristics of cakes with hicook. And hicook successfully replaced soybean oil in sponge cakes, and the fat content of cakes with hicook colud be reduced by 20％ relative to cakes with soybean oils.

• 한국자기공명학회논문지
• /
• 제15권2호
• /
• pp.128-136
• /
• 2011

A new sesterterpenoid, phorbaketal derivative, was isolated from the marine sponge Phorbas species. Its planar structures was completely determined from a combination of extensive 1D and 2D NMR experiments and MS data, and also the stereochemistry on the chiral centers were established by the ROESY experiment and the comparison with the $^1H$ and $^{13}C$ chemical shifts of the known phorbaketal compounds. This compound 1 moderately showed cytotoxicity effect against hepatoma cancer HepG2 cell.

• 한국자기공명학회논문지
• /
• 제11권2호
• /
• pp.122-128
• /
• 2007

Three sterol sulfates were isolated from AMPK activity-guided fraction of a marine sponge Acanthodoryx fibrosa. Their structures were determined by an extensive NMR analysis, MS data, and two compounds were confirmed as unusual phosphorylated sterol sulfates by comparing with NMR data of the known compounds. Compound 3 was given to be a new dephosphated sterol sulfate derivative. Compound 1 moderately showed AMPK activation effect on L6 myoblast cell through Western blot analysis.

• 한국자기공명학회논문지
• /
• 제16권1호
• /
• pp.1-10
• /
• 2012

A new scalaran class sesterterpenoid with five known ones was isolated from a marine sponge Smenospongia species collected from the Gageo island, Korea. Chemical structure of all of compounds was determined on the basis of a combination of extensive 1D and 2D NMR experiments and MS data. The new compound exhibited a new functional group on a common scalaran sesterterpene skeleton, identified as 12-deacetoxy-23-deacetoxyscalarin. The compound 1 moderately showed the effect of the activation of AMP-activated protein kinase (AMPK) in L6 myoblast cell.

• Natural Product Sciences
• /
• 제21권4호
• /
• pp.237-239
• /
• 2015

Sarcotragin C (1), a new sesterterpene metabolite was isolated from a Sarcotragus sp. sponge collected from Chuja Island, Korea. On the basis of the combined spectroscopic analyses, the structure of this compound was determined to be a linear norsesterterpene containing a leucine-derived ${\gamma}-lactam$ moiety. This compound exhibited moderate cytotoxicity against K562 and A549 cell-lines.