• 한국식품영양과학회지
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• 제24권6호
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• pp.837-842
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• 1995

고추가루 첨가 식이가 체액성 면역기능에 미치는 영향을 조사하였다. 실험동무로 흰쥐를 사용하여 대조군과 2%, 5%, 10% 고추가루 첨가 식이군을 설정한 후 27일간 실험식이로 사육하였다. 실험종료 10일 전에 각군의 흰쥐를 면양적혈구로 세차례 면역시킨 후 항체생성 세포수 및 혈청 중 항체 농도 등 체액성 면역기능을 중심으로 조사하였다. 그 결과, 대조군에 비해 고추가루 첨가 식이군의 항체 생성 세포수, 적혈구 응집반응 및 혈청중 항체 농도가 높은 것으로 나타났으며, 또한 이때 고추가루 첨가식이군의 각 장기조직 중 AsA 함량은 대조군에 비해 높은 것으로 나타났다. 이들 결과로 보아, 고추성분은 체액성 면역기능의 활성화에 기여하는 물질을 함유하고 있을 뿐만이 아니라, AsA의 공급효과가 뛰어난 것이 확인되었다.

• 자원리싸이클링
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• 제26권1호
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• pp.59-68
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• 2017

본 연구는 항진 항균 작용이 보고되어진 고춧가루 함량(0% ~ 1%)에 따른 음식물쓰레기와 하수슬러지 혼합 물질(1 : 5 V/V%)의 혐기성통합소화 효과를 평가하기 위하여 수행되었다. 본 연구에서 고춧가루 함량 변화가 혐기성미생물 중 가수분해균과 메탄생성균보다 산생성균에 영향을 더 큰 줄 수 있음을 보였으며, 고춧가루함량이 가장 낮은 CAP0 (Capsaicin 0)에서 실험적 누적 메탄수율(ECMY)과 실험적 바이오생산량(EBEP)이 각각 0.17 L $CH_4/g$ $VS_{fed}$와 1,465 cal/g $VS_{fed}$로 최고값으로 측정되어졌다. 그리고 고춧가루 함량이 증가함에 따라 정상운전 위하여 혐기성 미생물의 순응을 위한 기간이 필요함을 보였다.

• 한국식품영양과학회지
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• 제13권2호
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• pp.188-192
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• 1984

유통되고 있는 고추가루의 위생적인 측면에 감안하여 건조 고추를 직접 구입하여 마쇄한 시료와 분말 제품화된 시료의 미생물 오염도와 ${\gamma}$-선 살균 선량 및 저장중 이화학적 특성 변화를 검토한 결과는 다음과 같다. 1. 유통되고 있는 고추가루의 일반 세균은 g당 $3.83{\sim}6.68{\times}10^6$정도였으며, 대장균 군이 양성으로 나타난 시료도 있었다. 2. ${\gamma}$-선의 살균효과에서 일반 세균은 6kGy조사로서 1/2로 감균되었고, 9 kGy 조사에서는 완전 살균 되어 3개월 저장 후에도 미생물은 전혀 생육되지 않았으며, 세균의 $D_{10}$ 값은 1.52${\sim}$1.58 kGy로 나타났고 대장균 군은 3 kGy 조사로서 불활성화 되었다. 3. 고추가루의 수분, 전당 및 환원당은 저장 중 크게 변화되지 않았으며, capsanthin 함량은 조사 직후 다소 감소되었으나 저장 기간의 경과로 비조사구와 비슷한 수준이었고 capsaicin은 살균 선량에서 조금 낮은 함량을 보였다.

• 한국조리학회지
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• 제21권6호
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• pp.147-157
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• 2015

This study investigated the capsaicin content in 10 kinds of home produced red pepper and 7 kinds of red pepper processed products (3 kinds of red pepper powder, 3 kinds of sauce, and 1 kind of red pepper paste) by analyzing capsaicinoids using LC MS. For the variety of PR Changyang, on the other hand, the plant was divided into 5 parts [pericarp (tip, middle, and base), placenta, and seed] and capsaicinoids content was analyzed for each of the parts. Based on the results, capsaicinoids content was highest in the placenta, and next in the seed, base, middle, and tip. This result shows that the biosynthesis of capsaicinoids takes place in the placenta. Regarding the results from analyzing differences in capsaicinoids content among red pepper varieties, the content was highest in Mu han zil ju and lowest in PR Changyang, and the former had about 38 times higher content than the latter, showong that capsaicinoids content was highly varied among red pepper varieties. When red pepper processed products in the market were surveyed, capsaicinoids content did not differe greatly among sauce products, but was largely different among powder products.

• Plant Resources
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• 제8권1호
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• pp.17-26
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• 2005

From the point of breeding view for our future, 20 Korean varieties of red pepper for the contents of capsaicinoids, free amino acids, free fatty acids and organic acids with powder product and eating qualities were chosen, and the sensory properties of their water and ethanol extract were compared in order to investigate the influence of the composition of test components on sensory acceptability of Korean red pepper. The composition of taste components in red pepper powder varied wildly depending on the varieties; total capsaicinoids content variety from 0.029 to $0.913\%$, free sugar 8.45 to $20.2\%$, and organic acid 4.58 to $19.54\%$. Capsaicinoid contents especially dihydrocapsaicin content, were highly correlated with pungent taste of the methanol extract of red pepper power, but did not show significant relationship to the overall sensory acceptability. However, the components analyzed here and eating and processing qualities include high variations and future breeding sources.

• Journal of Nutrition and Health
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• 제36권8호
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• pp.870-881
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• 2003

We examined the effects of 5 g red pepper powder in soup preload given at breakfast on food intake, blood pressure, body core temperature, hunger, fullness and thirst scores in 29 female collage students. All subjects received two kind of soup preloads in random order. After ingesting a soup, subjects ate other food items as a breakfast ad libitum. Two soups were of the same composition and volume but differed only in 5 g red pepper. So one soup designated as "beef-vegetable" and the other soup designated as "red pepper". Red pepper soup consumption significantly enhanced energy and macronutrient intake by 17%. The hunger scores after test meals were inversely correlated with energy and nutrient intake in beef-vegetable meal. However, the postprandial hunger scores were not correlated with energy and nutrient intakes in red pepper meal. The fullness scores at 90 min after the red pepper meal were inversely correlated with energy and nutrient intake whereas the fullness scores after beef-vegetable meal were not correlated with energy and nutrient intake. These results suggest that hot red pepper ingestion may desensitize some gastrointestinal vagal afferents and disturb feeling of hunger and fullness. The postprandial changes of body temperatures in red pepper meal were higher for a longer time in comparison with those in beef-vegetable meal. For the red pepper meal there frequently were higher correlations between blood pressures and anthropometric measurements, compared to those in beef-vegetable meal. These results might be explained partly by the enhancing effects of capsaicin on thermogenesis and sympathetic nervous system activity. It is concluded that the ingestion of spicy soup with red pepper can increase appetite, energy and nutrient intakes in Korean females, and this effect might be related to disturbed feeling of hunger and fullness.hunger and fullness.

• 생명과학회지
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• 제9권6호
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• pp.743-752
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• 1999

The purpose of the paper is to explore the current knowledge on the nutritional evaluation, cholesterol-lowering effect and antitumor activity of kimchi and its ingredients(Korean cabbage, garlic, red pepper powder, ginger and onion). Kimchi contains high contents of nutrients such as vitamins(ascorbic acid, $\beta$-carotene and vitamin B complex), minerals(calcium, potassium, iron and phosphorous), essential amino acids and dietary fiber. Kimch also contains high levels of lactic acid bacteria, allicin, capsaicin, organic acid, phenol compounds, flavonoid and sulfur compounds. The dietary fiber and lactic acid bacteria isolated from kimchi are effective in improving intestinal microflora of human. Isoluble dietary fiber shows anticancer activity, but soluble dietary fiber shows hypocholesterolemic effect. Lactic acid bacteria isolated from kimchi acts as a hypocholesterolemic or anticancer agent. A major ingredient of kimchi is mainly cruciferous and allium family vegetables, which were also reported to prevent cancer and atherosclerosis. It is suggested that kimchi is important not only as one of the traditional fermented Korean food but also as therapeutic agent for carcinogenesis and hypercholesterolemic state.

• Preventive Nutrition and Food Science
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• 제7권2호
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• pp.162-167
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• 2002

The effect of red pepper powder (RPP) or kimchi on body weight and blood and tissue lipids was evaluated in male Sprague-Dawley rats fed a high fat diet (HFD). RPP (0.006% capsaicin) diet contained 5% RPP in HFD; the kimchi diet was 10% kimchi (50% RPP by dry weight) in HFD. Food consumption of the RPP and kimchi diet groups was not different than the normal or HFD groups, but final body weights were significantly lower than the HFD group (p <0.05) after 4 weeks on the RPP or kimchi diets. The weights of liver, epididymal fat pad and perirenal fat pad in RPP and kimchi diet groups were lower than those of the HFD group, but the rats on the kimchi diet had even lower weights than those on the RPP diet. Plasma concentrations of triglyceride and cholesterol were lowest in the kimchi diet group (p<0.05). The RPP and kimchi diet groups had lower total lipids, triglycerides and cholesterol in liver; as well as in tissue fat prods than the HFD group, with the greatest effect being in the kimchi diet group. These results suggested that RPP and kimchi consumption can reverse the effects of HFD on weight gain and blood and tissue lipids, and that kimchi does so more effectively than RPP alone.

• Journal of Nutrition and Health
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• 제33권8호
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• pp.787-793
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• 2000

The purpose of the present study was to investigate effects of kochujang and red pepper on energy intake, body fat content and energy expenditure in rats fed on high-fat(30%) diet. Kochujang and red pepper power were added in the high-fat diet, adjusting the level to 95 and 22g/kg diet, respectively, The level of red pepper addition was corresponding was corresponding to the level of the content of red pepper powder in the kichujang-added diet. Kochujang induced a 30% reduction in body fat gain which was associated with a significant increase in energy expenditure. However, red pepper reduced body fat gain by only 15%. Furthermore, energy expenditure was not affected by red pepper. Metabolizable energy intake, apparent digestibility and body protein gain were not affected by either kochujang or red pepper. It has been known that capsaicin, a pungent component of red pepper, enhances activity of brown adipose tissue through increasing protein content. In the present study, in addition of protein content, DNA content of interscapular brown adipose tissue was also increased by kochujang. Therefore, it appeared that the anti-obesity effects of kochujang was greater than those of red pepper, indicating more than red pepper was involved in the expression of the anti-obesity effects of kochujang(Korean J Nutrition 33(8) : 787-793, 2000)

• 한국식품과학회지
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• 제33권2호
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• pp.231-237
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• 2001

색도에 차이가 있는 4품종과 시판되고 있는 고춧가루 10종 및 수입산 파프리카의 이화학적 특성 분석과 이들의 색도 및 매운맛의 기계적 분석치와 관능검사 결과와의 상관관계를 조사하였다. 일반성분의 경우 수분 함량 $12.67{\sim}17.13%$, 회분 함량 $5.11{\sim}8.93%$, 조지방 $7.68{\sim}12.81%$, 단백질 $11.35{\sim}16.72%$를 나타내었다. 유리당은 fructose와 glucose가 대부분 차지하고 있으며, 총유리당 함량은 시료간에 차이가 있어 가장 낮게 나타난 시료는 신태인산으로 11.35%였고, 가장 높은 시료는 괴산 시료로 21.06%를 나타내어 국내산 약 2배의 차이가 있었다. 고춧가루의 매운맛 성분인 capsaicin과 dihydrocapsacin 함량을 포함한 capsaicinoid의 경우 단일 품종은 다복이 $75.49{\sim}mg%$로 가장 높았고, 가장 낮은 품종은 거성으로 $18.77{\sim}mg%$였다. 고추의 붉은 색을 나타내는 ASTA 값은 144.7-447.3으로 색도 차이가 컸다. 고춧가루의 색도를 나타내는 ASTA 값과 기계적 색도 측정값에서 $a^*$ 값의 상관계수가 0.87로 높게 나타난 반면, ASTA 값과 고춧가루의 매운 정도를 나타내는 capsaicinoid 함량과는 0.05를 나타내었다. 한편 고춧가루의 매운맛과 붉은 색 정도를 관능평가한 결과 매운맛을 느끼는데 걸리는 시간(lag time)의 경우 capsaicin 함량이 $1.74{\sim}mg%$인 다복은 맵게 평가하였으나, 동방($0.87{\sim}mg%$), 거성($0.43{\sim}mg%$)의 경우 통계적으로 유의적인 차이는 없었고, ASTA 값이 증가할수록 색상지의 붉은색 강도가 높은 순으로 평가하였다. 즉 매운맛은 capsaicinoid 함량이 $1.0{\sim}mg%$이상이 되어야 맵다고 평가하고, ASTA 값은 70이상이 되어야 붉다고 평가하였다.