• 한국식품영양과학회지
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• 제27권5호
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• pp.864-868
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• 1998

The studies were carried out to investigate the mixed effects of medicinal herbs, such as Lithospermum erythrorhizon and Glycyrrhiza uralensis(LG), and LG with chitosan(LGC) on shelf-life of kimchi fermented at 1$0^{\circ}C$ for 25 days. During the fermentation, pH was more slowly lowered in LG(1%, 3%) and LGC treatments than in control. Titratable acidity of these treatments was slightly lower than that of control. Viable cells of total bacteria and lactic acid bacteria in kimchi added with LG(3%) and LGC showed inhibitory effects about 1.2~1.6, 1.3~1.8 log10 cycle. The sour taste of kimchi added with LG or LGC was changed more slowly than that of control during fermentation for 5 days at 1$0^{\circ}C$. But flavor, color and overall acceptability did not show significant differences(p<0.05) among treatments. The color of kimchi added with LG was improved significantly by adding of 1% chitosan. The shelf-life of kimchi added with LGC was extended about 10 days than control.

• 한국식품영양과학회지
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• 제34권9호
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• pp.1325-1329
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• 2005

유전자발현 조절 수준에서 멜라닌 색소 생합성 억제물질을 탐색하고자 지치 뿌리로부터 유용성 물질을 추출${\cdot}$분획하여 tyrosinase 프로모터를 지닌 B16 mouse melanoma cell에 처리한 결과 그 메탄을 추출물은 $10{\mu}g/mL$의 농도에서 약 $33\%$ 이상의 tyrosinase프로모터 활성 억제효과를 나타내었으며, 세포 활성능이 $100{\mu}g/mL$의 농도에서 약 $108\%$로 매우 안전하였다. 그리고 methylene chloride, ethyl acetate, butyl alcohol, 물 등의 용매 분획물들도 농도에 따라 차이는 있었지만 $100{\mu}g/mL$또는 $500{\mu}g/mL$의 고농도에서 tyro-sinase 프로모터의 활성을 억제하였다 또한, 지치 메탄올 추출물의 농도를 달리하여 3일 동안 처리하였을 때 멜라닌색소의 생성능은 $10{\mu}g/mL$와 $100{\mu}g/mL$의 농도에서 대조군 세포에 비 해 각각 약 $11\%$와 $24\%$로 크게 감소하는 결과를 보여주었다.