• 생명과학회지
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• 제18권3호
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• pp.329-335
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• 2008

해양성 심층수(KDSW)는 해양심층수(DSW)와 유사한 mineral 조성을 가지고 있어 식품 및 의약분야에서 그 유용성에 대한 관심이 증대되고 있다. 본 연구에서는 KDSW 및 탈염한 Danasoo의 항산화력, 면역활성, 함암 및 당뇨에 대한 효과를 연구하였다. KDSW와 Danasoo의 항산화 활성은 DPPH radical scavenging 활성, SOD-like 활성 및 PCL 법에 의하여 항산화 활성을 조사하였다. KDSW와 Danasoo의 항산화 활성은 첨가된 농도에 의존적으로 증가하였으며, 특히 PCL법에 의한 KDSW와 Danasoo의 항산화능은 85.32과 14.02(nmol of ascorbic acid equivalent/ml)로 높은 항산화 활성을 나타내었다. Macrophage RAW 264.7 cell에서 LPS에 의하여 유도된 NO 활성은 Danasoo (20%)를 첨가에 의하여 약 30%정도의 NO 합성이 저해되었으며, 이 농도에서 세포 독성이 없는 것으로 MTT assay에 의하여 확인하였다. NO는 nitric oxide synthase에 의하여 합성되며, tumor성장 및 angiogenesis에서 중요한 역할을 하는 것으로 밝혀져 있으며, Danasoon (20%)는 위암세포와 폐암세포의 iNOS 발현을 현저히 감소시켰다. STZ에 의하여 유도된 당뇨 쥐의 혈당량은 Danasoo (20%) 식이에 의하여 대조구와 유사한 당뇨효과를 나타내었다. 이러한 결과들은 KDSW가 우수한 biological 활성을 가지고 있으며, 또한 천연 기능성 제품생산을 위한 소재로 사용될 수 있는 높은 가능성올 시사하고 있다.

• Journal of Applied Biological Chemistry
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• 제64권2호
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• pp.165-170
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• 2021

본 연구에서는 미네랄이 함유된 해양심층수(DSW)가 신장 기능에 미치는 항산화 효과를 세포 모델을 사용하여 확인하였다. DSW 샘플은 최적의 칼슘/마그네슘 비율을 결정하기 위한 목적으로, 각기 다른 칼슘 및 마그네슘 비율을 가진 4가지 샘플-미량 미네랄(TM), 고 마그네슘(HM), 고 마그네슘 저염(HMLS) 및 고 마그네슘 고 칼슘(HMHC)-로 준비되었다. 신장 세포주 HEK293를 2시간 동안 NaCl로 처리하여 ROS를 유도한 후, 마그네슘과 칼슘 등의 미네랄이 서로 다른 비율로 용해된 물로 처리하여 ROS 농도와 항산화 효소 활성 및 단백질을 측정하였다. 물 샘플 중 HMLS는 ROS에 대한 세포에 가장 많은 보호효과를 나타냈다. 세포 내 글루타티온 함량은 HMLS 그룹과 HMHC 그룹에서 가장 높았다. 반면, TM과 HMHC는 항산화 유전자의 mRNA 발현에서 대조군과 유사한 경향을 보였다. 이러한 결과는 DSW가 과도한 나트륨 섭취로 인한 신장의 산화 스트레스를 예방하는 데 도움이 될 수 있음을 시사한다. 또한 ROS 농도와 항산화 마커 측정 결과를 종합하여 볼 때 HMLS와 HMHC가 신장 세포 모델에서 우수한 항산화 효과를 가진 DSW 샘플이라고 판단할 수 있다.

• 한국식품영양학회지
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• 제31권1호
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• pp.89-93
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• 2018

In this study, we investigated the nutritional composition including proximate, amino acid, vitamin, minerals, and the antioxidant activity of green tea (Camellia sinensis) pollen grains collected by Apis mellifera bees, for use as a health food. The crude protein and fat content was estimated at 26.14% and 3.49%, respectively. Eighteen amino acids were identified in green tea pollen, including 8 essential amino acids and 10 non-essential amino acids. The predominant amino acids were glutamic acid, proline and aspartic acid accounting for about 33.3% of total free amino acids. The concentration of vitamin C was the highest value of 35.7%, followed by $B_3$ and $B_2$ among the detected vitamins. The predominant minerals were potassium (790.32 mg/100g), followed by phosphorus (707.52 mg/100g) and sulfur (302.67 mg/100g), whereas copper, zinc and sodium were detected as minor elements. The antioxidant activity and phenolic content accounted for 33.8% at $500{\mu}g/mL$ extract and $2.55 {\mu}g/mg$, respectively.

• 한국자원식물학회지
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• 제29권3호
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• pp.313-321
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• 2016

Persimmon has long been established as one of the major fruits in Korea. The southern parts of Korea were traditionally the pocket areas for good persimmon production; however, rising temperatures have gradually rendered the southern regions unsuitable for successful harvest. Ecology of fruit growing areas affects the productivity of various types of crops, including fruit trees such as persimmon. The quality characteristics of the fruit of persimmon cv. Dongchul grown in Gangwondo, which lies in the northern part of South Korea, were investigated. Different physicochemical, nutritional, and antioxidant properties of fruit were evaluated to assess the locational effect on the quality of persimmon fruits grown in Gangwondo. The results of this study showed that persimmon cv. Dongchul grown in Gangwondo maintains many of the physicochemical (4.33% crude protein and 4.32% crude fiber), nutritional (total mineral content: 461.51 and vitamin C content: 15.28 ㎎/100 g), and antioxidant properties (polyphenol content: 633.1 ㎎ gallic acid equivalent/100 g) those are found in other three commercial cultivars ‘Daebong’, ‘Kyengsan Bansi’, and ‘Sangju Doongsi’ grown in Korea. Overall results of this study imply that ‘Dongchul’ cultivar of persimmon could commercially be grown in Kangwondo, Korea.

• 한국약용작물학회지
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• 제23권3호
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• pp.207-213
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• 2015

The purpose of this study was to determine the possibility of using Wasabi japonica Matsum leaves as natural health food source. To accomplish this purpose, the contents of general and antioxidative nutrients of Wasabi japonica Matsum leaves were measured. The contents of carbohydrate, crude protein, crude lipid and ash are 53.41%, 25.00%, 7.95% and 13.64%. And the calories of Wasabi leaves was 385.23 Kcal. Total dietary fiber was 52.27%. The K was the largest mineral followed by Ca, P, Mg which means Wasabi leaves is alkali material. The contents of sinigrin and allyisothiocyanate in the wasabi leaves were 69.2 mg/g and 241.0 mg/g, respectively. Total phenol contents of the hot water extract and the 70% ethanolic extract were $19.44{\pm}0.23$ and $19.33{\pm}1.17mg$ GAE/g, respectively. The total flavonoids content of the hot water extract and the 70% ethanol extract were $7.69{\pm}0.71$ and $19.25{\pm}1.41mg$ QE/g, espectively. The general nutrients and other antioxidant bioactive materials in Wasabi japonica Matsum leaves were also potential materials for good health food.

• Preventive Nutrition and Food Science
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• 제12권1호
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• pp.23-28
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• 2007

The purpose of this study was to investigate the relationships of obesity, serum antioxidant mineral concentrations and blood lipid parameters in middle school students. Subjects were assigned to two groups, obese (BMI$\geq$25, 32 boys, 24 girls) and normal group (18.5

• Preventive Nutrition and Food Science
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• 제17권2호
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• pp.152-157
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• 2012

This study was performed to increase the availability of Sedum sarmentosum (Dolnamul) and to improve the nutraceutical value of rice cakes (sulgitteok). The contents of crude protein, mineral, dietary fiber, water holding capacity, and hardness significantly and directly increased with lyophilized sedum powder (SP). Pore ratio and expansion rate decreased in samples containing more than 10% SP compared to the control. In a sensory evaluation, a positive correlation was detected between overall acceptability and taste ($R^2$=0.99, p<0.01), and color ($R^2$=0.72, p<0.05). Total polyphenol contents of the SP-treated groups were significantly elevated, accompanied by an increase in radical scavenging ability estimated by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay. Replacing 10% of the rice powder with SP efficiently improved the antioxidant and nutritional values of sulgitteok as well as its the sensory quality.

• 한국식품조리과학회지
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• 제29권3호
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• pp.223-231
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• 2013

This study was carried out for the purpose of inquiring into the effects on shelf-life, quality characteristics, and antioxidant activities, of Majakgwa. This study also regards to the use fermented turmeric powder at varying concentrations in the recipe. The proximate composition of fermented turmeric powder, crude fat, carbohydrate, crude protein, and crude ash was decreased. Viewed division compared to the freeze-dried turmeric curcumin content was increased during fermentation due to the increase of mineral content. With an increased of the amount of fermented turmeric powder used in Majakgwa recipes, the pH of the dough was higher than that of the controlled group. The acid value of Maejakgwa was lowered down, and most effectively controled when adding Turmeric power by 3~6%, and the peroxide value shows high antioxidant ability from the initial storagr period when adding 6%. TBA value appears to have the highest antioxidant ability, when adding 6%, showing lower increasing rate than that of sample group added 0~3% Turmeric powder. When added 9% or more, however, it shows higher TBA value comparing with normal Maejakgwa, the reference group, which indicates on the contrary that the antioxidant ability is lowering. The bitter taste, exterior color, incense of Turmeric, solidity, and crispy level of Maejakgwa with fermented Turmeric powder have been increased significantly as per increase of fermented Turmeric powder, and the sample group added with 9% have shown the best result in the overall taste level. It is anticipated that adding 6~9% of fermented Turmeric powder can increase the storage capability to give the best taste level and effective antioxidant ability by minimizing the off-flavor and bitter taste, through the research as above, which would be the most appropriate blending ratio of Turmeric powder for producing Maejakgwa.

• 동아시아식생활학회지
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• 제24권3호
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• pp.383-391
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• 2014

This study was conducted to ascertain the antioxidant properties of Hamcho (Salicornia herbacea L.) and as well as manufacture pettitoes using Hamcho as a natural antioxidant material for diverse applications. The DPPH radical scavenging activities of 25, 50, 100 mg/mL in methanol extracts from Salicornia herbacea L. increased significantly (p<0.05) to 12.8%, 21.6% and 39.1%, respectively. The total phenolic content was $38.58{\pm}4.25{\mu}M$ as tannic acid equivalent for 100 mg/mL of methanol extracts from Hamcho. FRAP value was $448.58{\pm}14.01{\mu}M$ as ascorbic acid equivalent in reducing power. To apply Hamcho to food as a natural antioxidant, pettitoes were prepared with added Hamcho. To manufacture pettitoes added with Hamcho, general quality characteristics of pettitoes added with 0%, 2%, 4% and 6% based on 100 g of pettitoes were determined. In conclusion, mineral components increased according to the added amount of Salicornia herbacea L. Crude protein showed the highest value with 2% added Hamcho. Overall, the addition of Hamcho led to hardening of the meat texture. As a result of measuring color in terms of brightness, redness, and yellowness with chromaticity, the L value (brightness) increased with added amount of Hamcho. There was no significant difference in redness or yellowness. As a result of the sensory evaluation of pettitoes according to addition of Hamcho, the group with 4% added Hamcho showed enhanced overall preference with improved flavor, taste and textural properties.

• Human Ecology Research
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• 제62권2호
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• pp.327-336
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• 2024

This study was investigated to examine the antioxidant activity and quality characteristics of ginger Jocheong added with Gujeung-gupo ginger powder and the results were as follows. As the amount of Gujeung-gupo ginger powder added into ginger Jocheong increased, the moisture and carbohydrate contents of ginger Jocheong significantly decreased(F=133.33, p<.001) and increased(F=36.15, p<.001), respectively. The content of mineral composition such as K, Ca and Zn showed higher values as the amount of added Gujeung-gupo ginger powder increased. As the amount of Gujeung-gupo ginger powder added into ginger Jocheong increased, sweetness(F=200.00, p<.001), viscosity(F=441.23, p<.001), L value(F=1,458, p<.001), a value(F=44.56, p<.001) and b value(F=203, p<.001) decreased significantly, and pH significantly increased(F=59.18, p<.001). As the amount of Gujeung-gupo ginger powder added into ginger Jocheong increased, total polyphenol content(F=86.015, p<.001), total flavonoid content(F=885.012, p<.001), and DPPH radical scavenging activity(F=75.136, p<.001), ABTS radical scavenging ability(F=145.751, p<.001), and FRAP activity(F=172.242, p<.001) increased. From the above results, the antioxidant activity and quality characteristics of ginger Jocheong added with Gujeung-gupo ginger powder confirmed the potential development of ginger Jocheong with high antioxidant activity.