This study was carried out to analyze useful component in freeze-dried persimmon flower powder made from six cultivais. The cultivais were Dogunjosang, Kojongsi, Kabjubaeknok, Chalang, Weolhasi and SangjuDungsi. Powder of persimmon flower was prepared by milling after freeze drying at . Crude lipid was the highest in Dogunjosang (57.26%). Major free sugars of the persimmon flowers were fructose (), glucose () and sucrose (). Major organic acids were malic acid (225 mg% in Kabjubaeknok (Jun. 4th)) and tartaric acid (189 mg% in Kabjubaeknok (Jun. 4th)). Predominant free amino acids were hydroxy-L-proline(25.33 mg% in Weolhasi), L-citrulline (58.83 mg% in SangjuDungsi (May 280)) and L-threonine (11.88 mg% in SangjuDungsi (May 280)). Major phenolic compounds in the persimmon flowers were caffeic acid ( in Kabjubaeknok (Jun. 4th)), p-hydioxybenzoic acid( in SangjuDungsi (May 29th)) and protocatechuic acid( in Kabjubaeknok(Jun. 1st)). The results suggest that persimmon flowers be potential materials as useful food ingredients.
비지로부터 두 균주를 순수분리하여 동정한 결과 Ent. faecium LL과 L. rhamnosus LS로 확인되었다. 분리된 균을 대두 미세분말용액에서 발효정도를 알아보기 위하여 pH, 산도, 생균수 및 유기산 함량을 측정하였다. Ent. faecium LL은 대두미세분말 용액에서 발효시 pH 4.9, 산도 0.38%, 생균수 1.8×10^9 CFU/mL로 젖산생성 및 높은 생균수를 나타내었다. L. rhamnosus LS는 대두미세분말 용액에서는 4.6×10^8 CFU/mL의 생균수를 나타냈지만 젖산의 생성은 매우 미흡하였다. 그러나 대두미세분말 용액에 당을 첨가하거나 skim milk를 첨가할 때 산생성이 급격히 증가되었다. 대두미세분말과 skim milk 4 : 1 혼합액에서 Ent. faecium LL과 L. rhamnosus LS에 의한 젖산발효는 37oC에서 20시간 안에 curd를 형성하였으며, 각각 0.33% 및 0.77%의 산도와 10^8～10^9 CFU/mL 정도의 생균수를 보였다. HPLC 분석에서 생성된 젖산의 농도는 L. rhamnosus LS가 600 mg%로 Ent. faecium LL의 350 mg%보다 높았다.
In this study, the FFQ-50 questionnaire which composed of 50 food items frequently eaten as sources of dietary fiber, was developed and used to estimate the dietary fiber intake of middle school students in the Chungbuk province. According to the survey, the average daily intakes of dietary fiber for the boys and girls were $23.3{\pm}12.3$ g (93.2%) and $20.8{\pm}11.5$ g (104.0%), respectively, showing a significant difference between the gender. The proportions of boys and girls who did not reach to the sufficient dietary fiber intake were 66.2% and 53.9% respectively. The major sources of dietary fiber were grain foods and vegetables, which measured at 77.24%, followed by fruits, seaweeds, tofu and tofu products, potato and starch, and mushrooms. The cooked white rice contributed the highest (17.81%), followed by baechu-kimchi, cooked brown rice, ramyeon (instant noodle), tangerine, sesame leaf jangajji (pickled sesame leaf), topokki (spicy rice cake stir-fry), blanched and seasoned bean sprouts, bread, and radish kimchi. The study showed that the cooked white rice was the major source of dietary fiber in the boys' diet followed by baechu-kimchi, ramyeon, cooked brown rice, tangerine, bread, strawberry, blanched and seasoned bean sprouts, sesame leaf jangajji, radish kimchi. Girls were taking in dietary fiber mostly from boiled white rice followed by baechu-kimchi, boiled brown rice, tangerine, ramyeon, sesame leaf jangajji, topokki, blanched and seasoned bean sprouts, radish kimchi, and boiled barley.
홍국 김치의 투여가 고지방식이를 섭취한 흰쥐의 혈청지질구성과 간장기능에 미치는 영향을 조사하였다. Sprague-Dawely계의 흰쥐를 I군(정상식이군), II군(정상식이+홍국 $5\%$ 첨가 김치분말 $1\%$군), III군(고지방식이군), IV군(고지방식이+김치분말 $1\%$군), V군(고지방식이+홍국 $2.5\%$ 첨가 김치분말 $1\%$군), 그리고 VI군(고지방식이+홍국 $5\%$ 첨가 김치분말 $1\%$군)으로 나누어 각 군마다 8마리씩 4주간 사육하였다. 실험 종료일의 체중은 고지방식이급여로 고지방식이군은 정상군 보다 높은 수치를 보였으나, 홍국 김치 투여군에서는 홍국의 농도에 관계없이 체중의 증가가 유의적으로 감소하였다. 단위 체중당 간장 및 비장의 중량은 정상군에 비해 고지방식이 군에서 증가하였고, 김치 및 홍국 김치의 투여에 따라 감소하였으나, 신장의 중량은 각 군들 간에 유의성은 없었다. 중성지질의 농도는 정상군에 비해 고지방식이군에서 높았으며, 홍국 김치의 투여에 따라 감소하였고, 동맥경화와 밀접한 상관관계가 있는 LDL 콜레스테롤과 총콜레스테롤의 농도 및 동맥경화 지수는 김치 및 홍국 김치 투여군에서 유의적으로 감소하였다. 혈장 중 AST활성은 고지방식이군에서 증가하였고, ALT 활성은 각 군간에 차이를 보이지 않았다. Obesity is emerging as one of the major risk factors of death in Korea as well as western societies. This study was performed to investigate the effect of kimchi with Monascus purpureus (Hongkuk) on liver function, plasma lipid composition of rats fed high fat diet for four weeks in rats. Rats were divided into the following 6 groups; I group (normal diet), II group (normal diet with $1\%$ kimchi powder using $5.0\%$ Hongkuk), III group (high fat diet), IV group (high fat diet with $1\%$ kimchi powder), V group (hish fat diet with $1\%$ kimchi powder using $2.5\%$ Hongkuk), and VI group (high fat diet with $1\%$ kimchi powder using $5\%$ Hongkuk). Weight gains showed to decrease in group IV, V, VI. Food intake and food efficiency ratio were no significantly different among the groups. Plasma total cholesterol showed to decrease with kimchi using Hongkuk. LDL-cholesterol levels were lower in kimchi using Hongkuk than that of control group. These results demonstrated that the kimchi and kimchi using Monascus purpureus(Hongkuk) decreased weight gains and lowered serum cholesterol levels in rat.
Lycopene, an acyclic carotenoid found in tomatoes (Lycopersicon esculentum) and a number of fruits, has shown various biological properties, but its antifungal effects remain poorly understood. The current study investigated the antifungal activity of lycopene and its mode of action. Lycopene showed potent antifungal effects toward pathogenic fungi, tested in an energy-independent manner, with low hemolytic effects against human erythrocytes. To confirm the antifungal effects of lycopene, its effects on the dimorphism of Candida albicans induced by fetal bovine serum (FBS), which plays a key role in the pathogenesis of a host invasion, were investigated. The results showed that lycopene exerted potent antifungal activity on the serum-induced mycelia of C. albicans. To understand the antifungal mode of action of lycopene, the action of lycopene against fungal cell membranes was examined by FACScan analysis and glucose and trehalose-release test. The results indicated that lycopene caused significant membrane damage and inhibited the normal budding process, resulting from the destruction of membrane integrity. The present study indicates that lycopene has considerable antifungal activity, deserving further investigation for clinical applications.
Purpose: This study investigated the quality characteristics of Jeungpyun prepared with brown rice and sea tangle powder. Methods: The pH, volume, and spreadability of the dough and moisture content, color, texture and sensory evaluation of the Jeungpyun were performed. Results: The results showed that the pH of the dough decreased in all sample groups with the lapse of fermentation time, and ultimately revealed a pH ranging from 4.55-4.65. The spreadability of the dough significantly decreased as the substitute amount of the brown rice flour increased; the sample group with 1% sea tangle powder showed a significantly larger spreadability than the sample group with 2% sea tangle powder (p<0.05). The moisture content in the Jeungpyun showed a significantly lower result as the substitute amount of brown rice flour increased (p<0.05). Lightness (L) was reduced as the substitute amount of brown rice flour increased, and redness (a) and yellowness (b) also appeared to increase. As a result of measuring the texture, the 50% sample group with a high substitute rate of brown rice flour was observed to have high characteristics of hardness, gumminess and chewiness, and was low in cohesiveness. The result of the acceptance test showed that the sample group that substituted 25% brown rice flour and added 1% sea tangle powder was evaluated to have a significantly higher acceptance than the sample group that added 2% sea tangle powder in terms of color, texture and overall acceptance. Conclusion: The result of the acceptance test showed that the sample group that substituted 25% of brown rice flour and added 1% of sea tangle powder showed higher tendency in all acceptance attributes than the sample group that did not substitute the brown rice flour to show the possibility of developing the Jeungpyun with brown rice.
본 연구에서는 Bacillus subtilis NUC1균주로 발효한 탈지대두 grits 발효물인 FD와 탈지대두 grits에 녹두를 2.5, 5, 10%로 각각 첨가하여 발효한 FDM을 각각 제조하여 in vitro 상에서의 콜레스테롤 개선능을 검색하였다. FD와 FDM군의 콜레스테롤 흡착능을 살펴본 결과, 모든 군에서 70% 이상의 흡착능을 보였다. 특히 2.5% 녹두를 첨가하여 발효시킨 FDM군(2.5% FDM)은 90%의 가장 높은 흡착능을 보였다. 2.5% FDM군은 42%의 HMG-CoA reductase 저해 활성을 보였고, 또한 HepG2 세포를 이용하여 측정한 세포내의 콜레스테롤 함량과 apolipoprotein AⅠ, CⅢ의 개선효과에서도 가장 우수한 개선효과를 보였다. 따라서 2.5% 녹두를 첨가하여 발효시킨 FDM군은 고콜레스테롤 예방에 도움을 줄 것으로 생각된다.
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