본 연구에서는 백삼 및 홍삼 추출물과 그 효소 가수 분해물을 제조하고 이를 첨가하여 제조된 양갱의 항산화 활성 및 품질 특성을 조사하였다. 백삼과 홍삼 추출물의 효소 가수분해를 위해서는 Rapidase C80 max, Pyr-flo, Ultimase MFC를 선정하였다. Rapidase C80 max, Pyr-flo, Ultimase MFC로 가수분해 한 백삼과 홍삼에서는 효소반응 전에는 검출되지 않았던 ginsenoside F2와 Compound K (CK)가 검출되었으며 특히 홍삼의 2차 효소 반응군에서 CK의 함량이 가장 높았다. 효소 가수분해 전 또는 후의 백삼 및 홍삼을 함유한 양갱을 제조한 후 폴리페놀 함량, 항산화 능력을 분석한 결과 백삼 및 홍삼을 함유하지 않은 양갱(대조군)에 비해 총 폴리페놀 함량, DPPH 라디칼 소거능, ABTS 라디칼 소거능, FRAP 분석 결과 모두 우수하였으며, 첨가한 백삼 및 홍삼에 효소반응을 진행할수록 유의적으로 항산화 활성이 증가하였다(P<0.05). 밝기 (L*)는 무첨가 양갱(대조군)이, 적색도(a*)는 홍삼양갱(RG) 이, 황색도(b*)는 백삼양갱(WG)이 높게 나타났고, 조직감 은 홍삼 첨가 후 2차 가수분해까지 진행한 양갱(RG-T2) 이 강도(hardness), 탄력성(springiness), 씹힘성(chewiness), 응집성(cohesiveness), 검성(gumminess) 모두 유의하게 높은 결과를 나타내었다(P<0.05). 결론적으로, 백삼 또는 홍삼 추출물에 Rapidase C80 max, Pyr-flo, Ultimase MFC를 처리하면 진세노사이드 탈당화에 매우 유용하여 생리활성이 우수한 CK를 생산할 수 있으며, 효소로 가수분해 된 백삼 및 홍삼을 첨가한 양갱은 대조군(인삼 무첨가 양갱) 에 비해 총 폴리페놀과 항산화 활성을 유의하게 증가시킨다는 것을 알 수 있었다. 이러한 결과는 향후 기능성 양갱 제조에 우수한 기초자료로 활용될 수 있을 것으로 보인다.

국내산 표고의 식품성분 특성 및 항산화 활성을 알아보기 위해 시판되고 있는 표고 5종을 경남 진주, 전남 광양 및 순천 지역의 농산물 시장 또는 대형 마트에서 구입하여 분석하였다. 수분 함량은 79.17~82.90 g/100 g으로 시료 간의 차이가 적었으나, 조단백질 함량에서 유의적인 차이를 보였다. 무기질 총량은 시료 간의 유의적인 차이를 보였으며, 특히 칼륨(K)의 함량이 가장 많았다. 총 아미노산 및 필수아미노산의 함량은 표고 “A”에서 월등히 높았으나, 총 아미노산에서 필수아미노산 및 aspartic acid 와 glutamic acid의 함량 비율은 시료 간에 비슷한 수준이었다. β-Glucan 함량은 10.28~15.68 g/100 g으로 시료 간의 유의적인 차이를 보였다. 시판 표고의 색도와 전반적인 조직감에서는 시료 간의 두드러진 차이가 없었다. 총 페놀 함량은 19.92~30.77 mg/100 g, 플라보노이드 함량은 6.95~10.39 mg/100 g이었으며, 총 페놀 함량에 대한 플라 보노이드 함량의 비율은 31.53~38.21%였다. DPPH 라디 칼소거활성은 74.92~79.04%, ABTS 라디칼 소거활성은 80.47~84.97%로 시료 간의 큰 차이를 보이지 않았으나, 환원력은 195.23~317.85 μM로 시료 간의 유의차를 보였다. 본 연구 결과, 공시한 표고 5종의 식품성분이나 항산화 활성에서 두드러진 차이는 보이지 않았다.

This study was conducted to find out the bakery processing suitability of maca and to develop rice-based processed foods. We investigated the antioxidant activity and physicochemical properties of rice cookies prepared with the addition of maca (Lepidium meyenii) powder (1%, 2%, 3%, and 4% of the total materials). We observed an increase in the total polyphenol and flavonoid content, and DPPH-ABTS+ radical scavenging activity of the rice cookies as the proportion of added maca powder increased (p<0.05). The quality characteristics such as the “a” value, “b” value, and the hardness of the cookies increased with an increase in the proportion of maca powder (p<0.05) in the cookie, whereas the moisture content, pH of the dough, spread ratio, loss rate, leavening rate, and “L” values showed a significant decrease (p<0.05). In the sensory evaluation results, consumer acceptability showed a significantly higher value in the 2% maca cookie group (p<0.05), and the characteristic intensity rating (color, flavor, bitterness) increased as the proportion of maca added to the cookie increased (p<0.05). Therefore, this suggests that adding 2% maca powder as the functional ingredient in rice cookies can result in rice bakery products with excellent qualities.

본 연구에서는 표준화된 곰피추출물의 항산화 및 콜레 스테롤 개선에 대한 효능평가를 통해 건강기능식품 소재로서의 가치를 검토하기 위해 총 폴리페놀, 총 플라보노이드 및 dieckol 함량을 측정하였으며 DPPH, ABTS radical 소거능, reducing power 및 FRAP 활성을 통하여 곰피추 출물의 in vitro 항산화 활성을 조사하였고 표준화된 곰피 추출물의 HMG-CoA reductase 저해 활성 및 세포 내 콜레스테롤 생성 억제 효능을 평가하였다. 표준화된 곰피추출물의 총 폴리페놀, 총 플라보노이드 및 dieckol 함량은 각각 9.64±0.04 mg GAE/g, 2.72±0.08 mg RE/g, 27.42±0.66 mg/g 으로 나타났다. 표준화된 곰피추출물의 in vitro 항산화활 성, HMG-CoA reductase 저해활성 및 세포 내 콜레스테롤 생성 억제 효능은 농도의존적으로 증가하는 경향을 보였으며 이는 표준화된 곰피추출물에 함유되어 있는 페놀성 화합물에 기인된 효능으로 사료되며 항산화성분, 항산화 효과, 콜레스테를 개선 효능간의 상관관계가 있음을 확인 하였다. 향후, 표준화된 곰피추출물에 대한 in vivo 모델 에서의 전임상 연구 및 작용기전 입증되면 인체적용시험을 통해 이중기능성을 갖는 건강기능식품의 개발이 가능할 것으로 사료된다.

This study evaluated the quality and antioxidant activities of pork patties after adding Cirsium nipponicum powder in a ratio of 0%, 1%, 2%, 3%, and 4%, and the potential of Cirsium nipponicum as a functional food. The moisture content increased with an increase in the Cirsium nipponicum powder content while the pH, cooking loss rate, diameter loss rate decreased. The L and b values decreased with increase in the Cirsium nipponicum powder content while the a value increased; this trend was observed before and after heating the patties. The hardness, chewiness, and gumminess increased with increase in the Cirsium nipponicum powder content. Consumer acceptability test revealed that the 2% Cirsium nipponicum powder group had a higher score than the other groups in respect to color, flavor, taste, texture, and overall acceptance. Notably, as the Cirsium nipponicum powder content increased, there was an increase in the antioxidant activities; increased total pheonlic, flavonoid, DPPH radical scavenging activity and ABTS radical scavenging activity. Based on the present study results, adding 2% of Cirsium nipponicum powder into pork patties achieved the best functionality and sensory qualities.

With the aim of developing region specialized crops, this study was conducted to clarify effects of variant and cultivation region on antioxidative activities in various black soybean (Glycine max L.) seed tissues. Three black soybean varieties (SCEL-1, Wonheug, and Cheongja 3) were each cultivated in 4 different regions (Jeonju, Pyeongchang, Paju, and Cheonan). Harvested seeds were used to assess DPPH and ABTS radical scavenging activity, and total polyphenol, flavonoid and anthocyanin content. SCEL-1 soybean hull contained higher DPPH and ABTS radical scavenging activity (61% and 85% respectively) compared to Wonheug (40% and 50% respectively). SCEL-1 cultivated in Pyeongchang displayed the highest total polyphenol and flavonoid content (1,189 mg GAE/ 100g sample and 951 mg CTE/ 100g sample, respectively). Total anthocyanin content was ranked in the following order: SCEL-1>Wonheug>Cheongja 3. All black soybeans showed much higher antioxidant activity in the soybean hull than in the dehulled soybean. The antioxidant activity of black soybeans cultivated at high latitudes was high. These results suggest that the best black soybean variant for high beneficial biological activities is the SCEL-1 variant. For a complete understanding of the potential of black soybean as functional foods, we plan to further analyze their antioxidant activities in future studies.

본 연구는 송라 추출물이 피부관련 질환에 중요한 기능성 소재로서의 가능성을 확인하기 위해 항산화와 항염효과를 확인하였다. 그 결과 DPPH 와 ABTS 라디컬 소거능 활성에서 50% 에탄올, 70%에탄올, 95% 에탄올 추출물에서 높은 항산화 활성을 확인하였고, 부분적으로 70%에탄올, 95% 에탄올 추출물에서 다른 추출물과 달리 낮은 농도에서도 높은 항산화 활성을 나타냄을 확인하였다. 높은 항산화 활성을 보이는 70% 에탄올, 95% 에탄올 추출물에 대해 피부각질 세포인 HaCaT 세포주를 이용해 피부염증 완화 효능을 검증한 결과. 70% 에탄올 95% 에탄올 추출물을 농도별 처리시 TNF-α와 IFN-γ에 의해 증가된 사이토카인인 CCL17과 CCL22의 수치가 농도의존적으로 감소되는 것을 확인하였다. 결론적으로 송라 70% 에탄올, 95% 에탄올 추출물은 향후 피부질환에 관련된 기능성 소재 및 민감성 피부관련 화장품 소재로서 사용될 가능성이 사료된다.

The antioxidant activity and α-glucosidase inhibitory activity of the solvent fraction fractionated from the methanol extract of Saururus chinensis Baill were examined. As a result of measuring the yields of methanol, hexane, chloroform, ethylacetate, butanol, and water fractions, the extraction yield of fraction was 18.60, 3.38, 24.03, 7.75, 8.11 and 62.57%, respectively. The total polyphenol content of the methanol extract of Saururus chinensis Baill was 13.40, 4.62, 7.39, 31.24, 25.76 and 5.64 mg GAE/g, respectively. DPPH radical scavenging activity (IC50%) results were 20.81, 5.47, 10.15, 22.63, 19.68 and 21.06 ug/mL, respectively, and hydroxyl radical scavenging activity (IC50%) results were 15.81, 2.69, 8.84, 12.80, 3.70 and 3.39 ug/mL. Hydrogen peroxide scavenging activity scavenging activity measurement (IC50%) showed 33.63, 8.88, 16.93, 32.84, 33.79, and 33.71 ug/mL in methanol, hexane, chloroform, ethyl acetate butanol, and water fractions, respectively. The α-glucosidase inhibitory activity of the solvent fraction fractionated with the methanol extract of 300 sec was measured for the α-glucosidase inhibitory activity of methanol, hexane, chloroform, ethyl acetate butanol, and water fraction, respectively, 15.85, 10.84, 15.74, 24.90, 2.58 and 35.70%.

본 연구에서는 항산화 효능과 관능적 특성이 강화된 막걸리 제조를 위해 통단호박을 직접 찐 후 비율별로 첨가하여 막걸리를 제조하였다. 단호박 막걸리 제조를 위해 단호박을 쌀 중량의 5%, 10%, 20% 및 30%를 첨가하였으며 발효 및 담금 후 9일간 단호박 막걸리의 이화학적(pH, 총산 및 알코올), 미생물학적(유산균 및 효모수) 및 항산 화 활성을 조사하였다. pH의 경우 모든 실험군에서 발효 및 저장기간이 늘어날수록 점차 낮아졌으며 9일차에는 단호박 무첨가군인 대조군(3.27)에 비해 단호박 첨가군(3.28- 3.52)이 다소 높은 결과를 보였다. 총산도는 1일차(0.09- 0.55) 및 3일차(0.81-0.86)에 급격히 증가하였으며, 그 후 서서히 증가하여 9일차에는 단호박 첨가군에서 1.16-1.32의 결과를 보였다. 알코올 함량은 9일차에 대조군 0%가 4.59로 가장 낮았고 단호박 5-30% 첨가군에서 5.20-5.77% 로 단호박 첨가량이 많아질수록 알코올 함량이 높았다. 유산균수 측정의 경우 발효초반에 증가하는 양상을 보이다가 5일차부터 다소 감소하거나 유사하여 9일차에는 단호박 첨가 0-30% 첨가군에서 7.95-8.09 log CFU/g로 나타났으며, 효모수의 경우 발효가 진행될수록 증가와 감소를 다소 반복하였으며 9일차에는 7.68-7.99 log CFU/g으로 측정되었다. DPPH 및 ABTS 라디칼 소거능은 단호박 30% 첨가군에서 85.96 및 78.97%로 각각 측정되어 단호박 무첨가군의 DPPH (48.29%) 및 ABTS (62.12%) 결과와 비교 시 높은 항산화 활성도를 보였다. 따라서 추후 단호박 첨가에 따른 각종 비타민류, 무기질 및 β-carotene 등의 영양·기능성 성분의 분석과 더불어 소비자의 관능평가 등을 통해 항산화 기능이 강화된 단호박 막걸리의 실용화를 위한 구체적인 연구개발의 확대가 필요할 것으로 사료된다.

Centella asiatica (CA) is a vegetable that has been used for medicinal purposes for a long time, but it is not well known in Korea. In this study, the approximate analysis, physicochemical properties, free sugars, free amino acids and minerals of native and improved CA cultivated in Chungju area were measured. And the antioxidant contents and activities of CA solvent extracts were measured. There was no significant difference between native and improved species. As for the characteristics of CA, it was confirmed that the improved species had a large weight, size and a tough texture. Glucose was detected in native CA, fructose, glucose and sucrose were detected in improved species. A total of 15 free amino acids were detected and the content was slightly higher in improved species than in native species. The mineral content in CA was slightly higher in the improved species, and the detected minerals were Na, P, Ca, K, Mg and Fe. Polyphenols, ascorbic acid and flavonoids in each extraction solvent (water, 70% and 100% ethanol) were all higher in the improved species than in native species. And it was found that the antioxidant activities of ethanol extracts were higher than that of water.

The purpose of this study was to investigate the changes in the content of functional components and the antioxidant activity of cooked rice and porridge composed of selected grains. The results of the study showed that brown rice and oat contained considerable amounts of γ-oryzanol (78.099~238.566 mg/100 g). However, cooked rice showed a decreased content of the same. The highest content of γ-aminobutyric acid (GABA) was observed in brown rice from Samgwang. The contents of biotin in all samples also decreased in cooked rice compared to raw cereal grains. The highest content of total polyphenols and flavonoids were observed in Heukjinmi rice, and the highest radical scavenging activity was also found in this variety. The cooking process led to a decrease in the content of functional components including γ-oryzanol, GABA, biotin, polyphenols, and flavonoids versus the corresponding raw cereal grains. These results may be useful in the development and application of home meal replacements using cereal grains.

본 연구는 발효 전후 황백 시료의 항산화 활성, 피부기능 개선 효과 및 항균 활성을 연구하고 그 효능을 평가하여 발효 황백의 피부기능 개선 효능에 대한 자료를 제공하고자 하였다. 항산화 활성을 평가하기 위해 총 플라보노이드, 총 페놀 함량, FRAP, DPPH 라디칼 소거능, reducing power, 아질산염소거능 등을 측정하였고, 피부 기능 개선 효과를 확인하기 위해 LPS를 처리한 RAW 264.7 대식세포와 TRF-α/IFN-γ를 처리한 HaCaT 피부표피 세포를 바탕으로 XTT 세포독성평가, NO 생성 억제능 평가, ELISA kit를 이용한 염증성 cytokine의 생성량을 평가 하여 항염증 활성을 평가하였다. 항산화 활성의 측정 결과 발효 전 황백 시료에서는 현저히 낮은 결과를 보였으 나, 발효과정을 거치며 항산화 활성이 증가하는 결과를 확인할 수 있었다. XTT 세포독성 평가 결과, RAW 264.7 세포와 HaCaT 세포 모두 3.13, 6.25, 12.5 μg/mL의 농도에서 독성이 없음을 확인하였다. NO 생성 억제능 평가와 ELISA kit를 이용한 실험 결과 황백 시료가 발효됨에 따 라 염증반응 매개물질인 NO의 생성량이 감소하고 IL-6와 IL-1β의 발현이 현저하게 감소함을 확인할 수 있었다. 발효 전후 황백 추출물의 berberine 및 palmatine의 함량을 분석한 결과 palmatine은 검출되지 않았으며 berberine의 함량은 발효에 따라 증가함을 확인할 수 있었다.

This study was performed to investigate the antioxidant and antidiabetic activities of soybean fermented with Monascus. Also, the changes in the content of isoflavones and Monacolin K were analyzed. It was observed that the glycoside forms of daidzin and genistin were converted to aglycones of daidzein and genistein within 6 days of fermentation. The product can be used as a health functional material that can increase bioavailability. Monacolin K production was found to increase significantly with the progression of fermentation with an increase to 0.04 mg/g and 0.44 mg/g on 6 and 12 days of fermentation, respectively. The DPPH radical scavenging activity of soybean fermented with Monascus was significantly increased compared to that of soybean. The protein expression of inflammation-related genes (TNF-α, IL-6, and COX-2) in the MIN cell was significantly increased in the presence of alloxan compared to the normal group, but a decrease was observed in the presence of soybean fermented with Monascus. In conclusion, soybean fermented with Monascus showed the highest antidiabetic and antioxidant effects. These results suggest that soybean fermented with Monascus has the potential to be used as a beneficial ingredient with antidiabetic and antioxidant effects.

The purpose of this study was to determine the optimum extraction method suitable for the availability of biological activities in unripe apples known to be rich in functional components. Unripe apples ‘Hongro’ picked on May 28th, 2019 were extracted by various extraction methods (hot water, ethanol, enzymatic pre-treatment, ultrasonic wave, and subcritical water) and their extracts were investigated yield, effective component contents, and antioxidant activities. Overall, the yields by the extraction solvent were higher in water than in organic solvent(ethanol) because water-soluble compounds were eluted from a polar solvent. Total phenol contents of the ultrasonic wave (ethanol) extracts were significantly higher in 6 times than hot water extract. Contents of flavonoid were highest in the ethanol extract at 29.14 mg QE/g. Contents of tannin and ursolic acid were also significantly higher in the ultrasonic wave (ethanol) extract. The DPPH radical and ABTS radical scavenging activities were the strongest in the ultrasonic wave (ethanol) extract. Correlation between effective components and antioxidant activities was high in the total phenol content with ABTS and the ursolic acid content with DPPH (p<0.01). The above results suggested that ultrasonic wave (ethanol) extract of unripe apples has the potential to act as a functional material.

This study was conducted in order to investigate the antioxidant and antimicrobial activity of Solanum nigrum L. fruit powder after undergoing different extraction solvent processes. The total phenolic content of Solanum nigrum L. fruit powder measured a 14.66 GAE mg/g after undergoing ethanol extraction, and the total flavonoid content measured at 201.23 mg CE/g when undergoing ethanol extraction. The ABTS radical scavenging activity was 160.38~209.53 TEAC umol/g, and the DPPH radical scavenging activity was 53.99~90.76 TEAC umol/g, which indicated a higher level of antioxidant power in the ethanol extract as opposed to in the water extract. The FRAP (ferric reducing antioxidant power) of Solanum nigrum L. fruit powder was 115.58~194.58 TEAC umol/g, and B. subtilis KCTC 2189 showed greater antimicrobial activity in the ethanol extract (concentration 200 ug/uL) as opposed to the water extract. Solanum nigrum L. fruit powder revealed differences in antioxidant and antimicrobial activity between the different extraction solvents. In particular, ethanol extract had higher antioxidant and antibacterial activity, meaning it is more favorable for usage as a functional food material.