석곡으로부터 dual-specificity protein tyrosine phosphatase에 대한 저해물질의 분리

배은영 忠南大學校 大學院 2002 국내석사

참당귀(Angelica gigas Nakai)추출물로부터 아세틸콜린에스테라아제 저해 활성을 갖는 물질 분리 및 치매모델 마우스의 뇌조직 활성에 미치는 영향

장순애 忠南大學校 大學院 2009 국내박사

Part 1. Studies on the isolation and structure of acetylcholinesterase inhibitiors from Angelica gigas Nakai Various factors such as senescence, stress, and neurodegenerative diseases including Alzheimer's disease (AD) contribute to the impairment of organs, especially the brain. These factors also have a detrimental effect on normal brain functions, such as memory and cognition. This study investigated the establishment of extraction conditions, acetylcholinesterase (AChE) inhibition and antioxidant activities from Angelica gigas Nakai. It was analyzed to provide basic date for food materialization, processing and the usefulness of Angelica gigas Nakai as functional food materials. The contents of moisture, crude protein, crude fat, crude ash, carbohydrates and total dietary fiber of Angelica gigas Nakai were 13.0, 13.8, 3.0, 6.4, 67.5, and 23.5%, respectively. Five different solvent types for the extraction process were used, distilled water, 25% EtOH, 50% EtOH, 75% EtOH, and 95% EtOH respectively. The results of total yield and acetylcholinesterase inhibition effect in Angelica gigas Nakai with distilled water solvents containing, 25% EtOH, 50% EtOH, 75% EtOH, and 95% EtOH were 25.8, 25.0, 27.3, 30.8, and 28.8%, respectively and 70, 50, 65, 70, 85%, respectively. Therefore, total yield was 28.8%, which was 1.2% less than 75% EtOH. Acetylcholinesterase inhibition was strong and got the 95% EtOH condition. To identify acetylcholinesterase inhibitors from the root of Angelica gigas Nakai the root was fractionated and purified by utilizing the solvent extraction, Silica gel open column, reversed-phase (C18) column chromatography and HPLC. The chemical structure of the compounds was determined on the basis of various NMR experiments including 1H-NMR, 13C-NMR, HMBC, HMQC, and ESI-MS. Consequently, isolation of acetylcholinesterase inhibitory compounds occurred. The structure of compound 1 consists of the material of the coumarin complex and was eventually reported in the Angelica decursiva, but was reported in the Angelica gigas Nakai at first. The structure of compound 2 consists of the material of the coumarin complex and was known to synthesize, it was reported in nature at first. From above results, the development of preventative health function foods was expected by using the material with acetylcholinesterase inhibitors suppressive effect and by in vivo experimentation relating to the improvement of intellectual ability in dementia patients. Part2. Effects of Angelica gigas Nakai extract supplementation on the levels of related enzyme activities in the brain of dementia mouse model According to the cholinergic hypothesis of the pathogenesis of Alzheimer's disease(AD), memory impairment in AD patients results from a deficit of cholinergic functions in the brain. One promising therapeutic strategy for activating central cholinergic functions has been the use of inhibitors of AChE, the enzyme responsible for the metabolic hydrolysis of acetycholine(ACh). Hypothetically, inhibitors of AChE should increase the efficiency of cholinergic transmissions by preventing the hydrolysis of released ACh, thus making more ACh available at the cholinergic synapse. As part of our continuing research seeking AChE inhibitory components from natural resources, we recently found that the methanolic extract of the underground part of Angelica gigas Nakai significantly inhibited AChE activity. This study was designed to investigate the anti-dementia effects of Angelica gigas Nakai extract in the brain of mouse. A dementia model was induced by administration of scopolamine (2 mg/kg BW). The ICR mouse was fed a basal diet (N group), and experimental diets (SC and D5 groups) after the scopolamine injection (2 mg/kg BW). A powder containing 5% dried Angelica gigas Nakai extract was added to the basal diet for 10 weeks. The acetylcholine content significantly increases in D5 groups compared with the control group. Acetylcholinesterase activities were significantly inhibited in the brain of the D5 groups. Monoamine oxidase-B (MAO-B) activities were significantly inhibited in the brain of the D5 groups. The cognition-enhancing effect of Angelica gigas Nakai extracts was investigated using the Morris maze and Y-maze tests. Angelica gigas Nakai extract administration significantly reduced the escape latency during training in the Morris water maze(p0.05). At the probe trial session, scopolamine significantly increased the escape latency on day 5 in comparison with the control(p〈0.01). The effect of Angelica gigas Nakai extracts on spontaneous alternation in the Y-maze was similar to that of the scopolamine treated group. These results suggest that Angelica gigas Nakai extract may be useful for attenuating various age-related changes such as dementia including learning and memory impairments in the brain. Part 3. Physicochemical and sensory characteristics of cookies using Angelica gigas Nakai extract powder. The purpose of this study was to provide basic information on the functional cookies containing Angelica gigas Nakai, which were prepared by additions various amounts (0%, 1%, 3%, 5%). The spread factor of the control group had the largest value, the 5% added group had the lowest values(p<0.05). The Hunter color's L value in cookies was significantly increased as the addition level of Angelica gigas Nakai extract content was increased. Also, Hunter color's a, b values in cookies was decreased with increasing as the addition level of Angelica gigas Nakai extract content was increased. Hardness measured using texture analyzer did not show significant differences with other groups. overall desirability of the cookies with a 1% addition Angelica gigas Nakai extract was the highest except for the control. The acid value and peroxide value were lower in all cookies than in the control cookies.

忠南地域 學校給食 營養敎師들의 營養敎育 實態 및 改善 方案

윤은숙 충남대학교 교육대학원 2010 국내석사

The purpose of this study is to investigate the current status of the nutrition education and to suggest an improvement plan. The survey was conducted from 156 nutrition teachers in the elementary, middle and high school in Chung Cheong Nam Do by using a self-filling type questionnaire. The questionnaire which was used in the preceding study has been revised, supplemented, and reorganized to suit the research purpose. The collected data were analyzed statistically with SPSS(Ver.12) program and I set the significance level at 0.05(or 5%). The following is the summary of my research results. The questionnaire was composed of items relating to general characteristics of nutrition teachers, the situation of nutrition education, the method and frequency of nutrition education, the contents of nutrition education, the problem and solution of nutrition education, the necessity of nutrition education. 1. General characteristics Most of the nutrition teachers was showed females(99.4%) and the highest proportion of respondents was from 36 years of age to 40 years of age(51.9%). Their level of education was that the graduate school graduation(24.4%), the university graduation(48.7%). The highest proportion of respondents career was from ten years to sixteen years(54.5%). It was found that 73 percent of the nutrition teachers work from forty-five hours to fifty hours a week. Most of the school was in a rural area(71.1%). The elementary school was within 71.2 percent, the independent cooking was 64.1 percent, the joint cooking was 28.8 percent, the joint control was 7.1 percent. Also, one school meal 76.9 percent was a large part in the number of the times in a school meals in a day. 2. The investigation whether the nutritional education is educated. 64.1 percent of the respondents gave an effect to educate the nutritional education, but it was comparatively low in comparison with another cities and provinces. 82.1 percent had a training experience about the nutritional education. In the nutritional education types, 72.4 percent of the respondents gave an effect to the indirect education type while 26.3 percent educate in direct, and the rest was 1.3 percent. According to the number of nutritional education execution, 34.6 percent was once in a week, 25 percent was an irregular education, 25 percent was once in a month, 9.6 percent was two times in a month, and then 7,7 percent was once in one school term. In the information gathering method, the information gathering with internet took the most position in 78.2 percent. According to a survey, the most part of the respondents selected that the optimal student number for the nutritional education execution was 1,000 persons and under. 3. The investigation of the nutritional education types In the time of educated directly about the nutritional education, 28.8 percent was taken in a nutritional counseling center, 19.2 percent was taken in a discretion activities, 17.9 percent was taken in a special activities, 1.3 percent was taken in a regular classes, and the another was 32.7 percent. In an indirect education about the nutritional education, the home correspondence was taken the most part in 57.7 percent. In the reason not educated directly, 30.1 percent of the respondents thought that they had not the allocation times for a direct education, 28.8 percent thought that they had not enough times due to a meal service works, 17.9 percent thought that school manager and other teachers had a lack of understanding about the nutritional education, and 16.7 percent of the nutrition teachers thought that they had not a lack of confidence in their duties. 4. The necessity of the nutritional education Of the most serious dietary life of Korean students, 59.6 percent was an unbalanced diet and 20.5 percent was a fatness. For the improvement of the dietary life problems, 78.2 percent of the respondents had a understanding that the nutritional education affected to improve the dietary life. The expectation effect of the nutritional education was showed that 67.9 percent was a desirable dietary life and 28.2 percent was a preparation of a systematic curriculum. As mentioned above, the nutrition teacher must have a sense of responsibility and duty to execute the effective nutritional education, and make a ceaseless effort to develop a nutritional education curriculum, government guidelines for teaching, study data. The nutrition teacher has played dual role to satisfy the conditions in a meal service and a nutritional education. But this is contrary to each other in a practical conditions. Therefore, the policy measures are prepared as like the apportionment of a workload, the nutrition teacher disposition with one person per one school and the internship nutrition teacher disposition. 학교급식을 통해 학생의 성장발달에 필요한 영양공급의 균형을 형성함으로써 신체적 발달과 더불어 정신적 발달을 도모하고 성장기 이후의 식생활에 대한 기본 지식 습득과 바람직한 식습관을 함양시켜야 한다. 즉 학교급식은 학생의 건강 유지 및 증진을 추구하는 동시에 원만한 사회 생활을 할 수 있도록 학교 교육현장에서 특정한 지도 목표를 설정하고 체계적인 계획에 의해 실시되어야 한다. 학교급식을 통한 본연의 목적을 달성하기 위해서는 적절한 식생활을 영위하는데 필요한 식품영양의 기본 지식을 전달하고 이를 통한 올바른 식생활을 실제 생활에서 실천할 수 있도록 지도하는 영양교육이 필수적으로 병행되어야 한다. 본 논문에서는 충청남도 초․중등학교에 근무하는 영양교사를 대상으로 영양교육의 실태를 파악하고 이에 대한 개선 방안을 제시하고자 한다.

Isolation and Identify of DNMT1 Inhibitors from Fungal Strain FN070024

박선미 忠南대학교 大學院 2009 국내석사

DNA methylation은 유전자의 cytosine ring의 5-position 에 methylation이 일어나는 것으로 여러 암세포의 많은 유전자들이 methylation 되어 있는 것이 보고되어져 왔다. 정상 DNA에서는 일반적으로 CpG island가 methylation 되어 있지 않아 정상적인 cell growth 조절과 DNA 회복이 일어나지만 cancer DNA에서는 CpG island의 과도한 methylation에 의해 gene의 silent가 일어나고 결국 tumer suppressor genes과 DNA repair genes의 불활성화로 cancer에 이르게 된다. 이런 DNA methylation은 DNA methyltransferases (DNMTs)에 의해 일어나고 유지되기 때문에 DNMT의 선택적 저해가 cancer를 치료하는 한 방법으로 제시되고 있다. 따라서 본 실험에서는 미생물에서 유래한 DNMT1 저해제를 찾고자 하였으며, 이 과정에서 FN070024 의 에틸아세테이트 추출물이 40g/ml 농도에서 현저한 저해 효과를 보임을 확인하였다. C18 컬럼 크로마토그래피와 HPLC 를 사용하여 생리활성에 기초한 분리 정제를 실시하였으며, 그 결과 4가지의 Decarestrictin 화합물을 얻을 수 있었다. 화합물 1 - 4은 NMR, Mass 등의 기기분석을 통하여 Decarestrictin B (1), Decarestrictine I (2), Decarestrictine A1 (3), and Decarestrictine D (4)의 화합물로 구조를 동정하였다. 이들 화합물의 DNMT1 에 대한 저해활성은 24.5 g/ml 에서 35.6 g/ml 의 IC50 값을 나타냄을 확인하였다. 본 연구 결과 Decarestrictin 화합물이 암의 치료에서 중요한 표적 효소인 DNMT1에 유의적인 저해효과를 나타냄을 발견함으로서 암 치료의 가능성을 제시할 수 있겠다.

Aspergillus niger KB00235에서 Glucose Oxidase의 생산 및 정제

朱東祚 忠南大學校 大學院 2004 국내석사

Glucose oxidase(β-D-Glucose: oxygen-oxidoreductase, EC1.1.3.4) from Aspergillus niger is a flavoprotein that catalyzes the oxidation of β-D-glucose to D-glucono-δ-lactone and hydrogen peroxide, using molecular oxygen as the electron acceptor. The enzyme is of considerable commercial importance. Industrially it is being used in the removal of glucose or oxygen from food products and in production of gluconic acid. The most important application of glucose oxidase is as a molecular diagnostic tool as the enzyme is used in biosensors for the quantitative determination of D-glucose in samples such as body fluids, foodstuffs, beverages, and fermentation products. In search for GOD producer from fungal species, Aspergillus niger KB00235 could be selected. The optium production medium of Aspergillus niger KB00235 for the production of GOD were as follow: glucose 8%, corn steep powder (0.2%), NaNO₃, K₂HPO₄, MgSO₄, FeSO₄, antifoam(Neorin-302), pH 6.0. The optium pH and temperature for enzyme production were pH 4-8 and 30-33℃, respectively. The pH stability and thermal stability for enzyme production were pH 3-9 and 20-50℃, respectively. Enzyme activity of glucose oxidase could be obtaines 150 -200 U/mg. From the results obtained in this study it was concluded that glucose oxidase could be efficiently produced from Aspergillus niger with higher productivity.

감마선 조사에 의한 녹차추출물의 색택개선과 품질 안정성에 관한 연구

권종숙 忠南大學校 大學院 2002 국내석사

흑미를 사용한 적색청주 양조에 관한 연구

박은배 忠南大學校 大學院 2002 국내석사

Bacillus pumilus B26이 생산하는 리파아제의 특성

최화정 충남대학교 대학원 2002 국내석사

왕벚나무열매(버찌, Prunus yedoensis Matsumura fruit)의 항산화 및 항바이러스 활성과 버찌의 식품분야 적용에 관한 연구

김경희 忠南大學校 大學院 2009 국내박사

벚나무는 우리나라에서 가로수로서 많이 심어져 있어 그 열매인 버찌도 생산량이 많을 것으로 예측되나 버찌는 열매의 특성상 생과로서의 이용이 힘들어 별다른 활용 방안이 없이 폐기되고 있는 실정이다. 따라서 본 연구에서는 생과로서 이용이 힘든 버찌를 다양한 식품 가공에 이용하기 위한 기초연구자료로 벚나무 품종 중 대다수를 차지하고 있는 왕벚나무 열매를 대상으로 항산화 활성 및 항바이러스 활성 등의 생리활성을 평가하였다. 그리고 이를 식품산업에 적용하기 위한 일환으로 버찌분말을 이용한 파운드케이크, 머핀, 쿠키 등의 제과제빵 제품과 요구르트를 제조하여 이에 따른 품질을 평가하였다. 1. 왕벚나무 열매(버찌)의 항산화 및 항바이러스 활성탐색 버찌의 생리활성을 조사하기 위해 버찌를 70% 에탄올에 추출 후 순차적으로 용매분획을 실시한 후 항산화 및 항바이러스 활성을 조사하였다. 버찌의 70% 에탄올로 추출한 추출물의 수율은 25%였으며, 용매별 분획의 추출수율은 물 분획물(70.2%)의 수율이 가장 높았다. 항산화 활성 측정 결과 DPPH 라디칼 소거활성은 부탄올 분획물에서, SOD 유사활성, 환원력 및 FRAP value는 에틸아세테이트 분획물에서 높은 활성을 나타내었다. 버찌의 용매분획별 추출물의 세포독성 및 NO(Nitric Oxide) 저해활성을 측정한 결과 모든 용매층에서 200 μg/mL의 농도까지 세포독성을 나타내지 않았으며, NO 저해활성은 에틸아세테이트분획물에서만 저해활성을 나타내었다. 버찌의 용매분획별 추출물은 부패와 변질을 나타내는 미생물에 대해 항균활성을 나타내지 않았으나 코로나 바이러스의 일종인 돼지설사 유발 바이러스에 대해서는 항바이러스 활성을 나타내었다. 에틸아세테이트 분획물에서 항바이러스 활성을 나타내는 PYE-1과 PYE-2를 분리한 결과 quercetin 배당체임을 확인하였으며 PYE-1은 125 μg/mL에서 PYE-2는 250 μg/mL에서 100% 바이러스 억제능을 나타내었다. 이상의 결과에서 버찌는 항산화 및 항바이러스 활성 등의 생리활성을 가지고 있어 생과로서의 이용은 힘들지만 식품 산업에의 적용은 가능하리라 사료된다. 2. 왕벚나무 열매(버찌)의 식품 분야 적용에 관한 연구 버찌를 이용한 기능성 식품 개발을 위해 다양한 농도의 버찌가 함유된 파운드케이크, 머핀, 쿠키 등의 제과제빵 제품과 요구르트를 제조하여 품질특성을 평가하였다. 버찌분말 첨가에 의해 전반적으로 제품의 명도 및 황색도가 감소하였고 pH가 낮아지는 경향을 나타내었다. 또한 냄새, 맛, 질감, 전체적인 기호도 등의 관능적 품질 특성 및 항산화 활성이 향상되었다. 평가 결과, 품질 및 관능 특성, 기능성을 고려한 버찌 분말 첨가량은 파운드 케이크는 10%, 머핀은 5%, 쿠키는 6%, 요구르트는 1% 첨가가 가장 적당할 것으로 판단되었으며 이상의 결과로 폐기되어지는 버찌를 식품산업에서 이용하는 것은 가능할 것이라 여겨진다. In Korea, often Prunus yedoensis Matsumura trees have been planted as roadside shade trees, but most of P. yedoensis Matsumera fruit(cherry) from these trees have not been considered for any dietary sources. To assess the potential usefulness as dietary source of cherry, they were analyzed for the antioxidant and antiviral activity. And for application of the cherry products such as baking products(pound cake, muffins and cookies) and yogurt were assessed the quality for them. 1. Antioxidant and antiviral activity of P. yedoensis Matsumera fruit(cherry) Cherry was extracted with 70% ethanol and then partitioned n-hexane, ethyl acetate, n-butanol and water. The fraction yield of 70% ethanol extract from cherry was 25%, and yields of various solvent fractions of that extract were 70.2%(water), 18.00% (n-butanol), 1.30% (ethyl acetate) and 0.90% (n-hexane). The n-butanol fraction showed the most potent antioxidant effect on DPPH radical scavenging activity. Among the crude fraction, ethyl acetate fraction showed the most potent antioxidant power for reducing power, SOD activity and FRAP value. We examined the cell viability and the inhibitory effect of the nitric oxide production in activated macrophage on each fractions. No cytotoxicity was seen at 200 μg/mL concentration of each solvent fractions, and ethyl acetate fraction only showed dose-dependent inhibition of NO synthesis in LPS-activated macrophaged(IC50 value; 82.5 μg/mL). Each of solvent fractions had no anti-microbial activity against microorganisms that cause decay and deterioration. Porcine epidemic diarrhea virus(PEDV) is the predominant cause of severe entero-pathogenic diarrhea in swine. The 70% ethanol extract, n-butanol fraction, ethyl acetate fraction and n-hexane fraction had antiviral activity and actively inhibited PEDV replication. We isolated PYE-1 and PYE-2 from ethyl acetate fraction of 70% ethanol extract from cherry which inhibited PEDV replication. These compounds were quercetin glycosides, PYE-1 and PYE-2 inhibited PEDV replication with a 100% inhibitory concentration of 125 μg/mL and 250 μg/mL, respectively. Therefore, it was resulted that P. yedoensis Matsumera fruit could apply for functional food as antioxidant and antiviral products. 2. Development of processed foods with P. yedoensis Matsumera fruit(cherry) For development of functional food with cherry we evaluated the physicochemical and sensory characteristics of pound cake, muffin, cookie and yogurt contained with various concentration of cherry powder. In Hunter's color value, lightness(L) and yellowness(b) of product decreased, pH decreased and the antioxidative activity of product increased with the addition of cherry powder. In most cases, the sensory properties(color, taste, texture, flavor and overall acceptability) of all products were improved by adding cherry powder. In sensory evaluation and quality characteristics, the cherry powder contents for the most product were 10%, 5%, 6% and 1% of pound cake, muffin, cookie and yogurt formula(w/w), respectively. Consequently, P. yedoensis Matsumera fruit would be available for food industry.