체내에 과도하게 생성되는 활성산소는 산화적 스트레스를 유발할 수 있으며 세포 구성성분들을 손상시키고 각종질환의 원인이 될 수 있다. 또한 최근의 연구 결과에 따르면 비만한 사람은 정상체중을 가진 일반인들에 비해 높은산화적 스트레스 상태임이 알려졌다(Furukawa et al.,2004). 본 연구에서는 전통 한약재로 잘 알려진 하고초ethanol 추출물의 항비만 및 스트레스 억제활성을 3T3-L1및 HepG2 세포에서 평가하였다. 본 연구의 결과를 요약하자면 다음과 같다. 첫째, 50 및 100μg/mL의 하고초 추출물은 각각 대조군 대비 78.4%, 및 72.3%의 3T3-L1 세포의지방세포 분화를 억제하였다. 둘째, 100μg/mL의 하고초 추출물은 HepG2 세포에서 ethanol에 의해 유도된 세포사멸을유의적으로 보호하였다(대조군 대비 79.3%). 셋째, 10, 100및 200μg/mL의 하고초 추출물은 60μM의 AAPH 및10μM의 Cu2+로 유도된 산화적 스트레스를 농도 의존적이며 유의적으로 억제하였다. 이상의 연구결과는 하고초 추출물이 항비만 및 산화적 스트레스 억제를 통한 기능성 소재로서의 가능성을 보여주는 결과라 생각된다.

The effects of six kinds of phosphate complex on the water holding capacity (W.H.C) and protein solubility of hair tail, yellow tail runner and dried pollack meat paste were investigated and animal meat(pork, chicken and hare meat complex). The formulation of six kind of phosphate complex employed to this experiment were made by mixing several phosphate such as sodium polyphosphate, sodium pyrophosphate, sodium acid pyrophosphate, potassim pyrophosphate, sodium ultra-meta-phosphate, sodium-tetra-phosphate and monoglyceride at different mixture ratio. Among the six kinds of phosphate complex, phosphate B complex which was formulated by mixing sodium polyphosphate 40%, sodium pyrophosphate 30%, sodium tetra mata phosphate 10%, sodium ultra meta phosphate 10% was most effective on enchanging the W. H. C. and protein solubility of hair tail, yellow tail runner dried pollack meat past and in case of pork, chicken and hare meat paste. Phosphate C complex which was formulated by mixing sodium polyphosphate 50%, sodium pyrophosphate 30%, sodium tetra meta phosphate 10%, potassium pyrophosphate 10%, was more effective them other phosphate complex, and thier optimum addition level was 0.5% respectively in weight of fish meat paste. Texture characterstics such as hanrdness, cohesiveness and springiness value of Kamaboko(fish meat and pork, chicken, hare meat complex past meat product) were evaluted as best when 0.5% of phosphate B complex was added. The optimum cooking condition of Kamaboko to get good texture was heating for 20 minutes at 120℃.