Tyrosine 결핍이 뇌 성장 및 Brain Catecholamine 수준에 미치는 영향

송은승,최혜미,임경숙 ( Eun Seung Song,Hay Mie Choi,Kyeong Sook Yim ) 생화학분자생물학회 1982 BMB Reports Vol.15 No.3

Virgin female Sprague-Dawley rats, weighing 200∼230 g, were mated with healthy males. And pregnant rats were seperated and fed a tyrosine deficient diet (tyr. 0.00 %) during various stages of gestation and lactation period, and the offsprings were compared with the rats fed a tyrosine control diet (tyr. 0. 36%). Brain and serum protein, brain and serum tyrosine and brain catecholamines; norepinephrine and dopamine were measured. Body weight and brain weight were also measured. DEF. I group received the deficient diet from delivery; DEF. II group, from the 15th day of gestation; DEF. III group, from the 8th day of gestation and continued until 35th day of postnatal period. Control group was fed a control diet (tyr. 0.36%) throughout the experimental period. Body and brain weight were significantly lower in deficient groups than those of the control group, but the brain weight was not so severely affected by the tyrosine deficient diet as the body weight. And tyrosine deficiency to have an adverse effect on brain protein synthesis and the adverse effect appeared more severe in preweaning than in postweaning period. In deficient groups, serum tyrosine showed severely decreasing tendency, but brain tyrosine did show such a sharp decrease. Brain norepinephrine and dopamine contents a decreasing tendency in deficient groups compared with the control group. But only at 7th day, both norepinephrine and dopamine contents were significantly depressed in all three DEF. groups. This shows that tyrosine restriction in maternal diet is not so critical to brain catecholamine content of offsprings except the neonatal rats. It seems that norepinephrine level was more affected by dietary tyrosine restriction than the dopamine level.

Effect of Tyrosine Deficiency on the Catecholamine Level of Developing Brain

송은승,최혜미,임경숙,Song, Eun-Seung,Choi, Hay-Mie,Yim, Kyeong-Sook 생화학분자생물학회 1982 한국생화학회지 Vol.15 No.3

임신한 Sprague-Dawley계 랫드(무게 200~230g) 40마리를 10마리씩 4그룹으로 나누어, 대조군은 임신시부터 분만후 5주까지 계속적으로 tyrosine 0.36%의 표준식이를 주었으며, DEF I group은 분만시부터, DEF II group은 임신 15일째부터, DEF III group은 임신 8일째부터 tyrosine이 포함안된 제한식이로 바꾸어 주었다. 이들 group으로부터 분만된 어린 랫드를 각각 일정간격으로 임의 추출하여 희생시켰다. 이들의 체중과 뇌의 무게를 측청하였으며, 뇌와 혈액내의 protein과 tyrosine 함량을 측청하였고, 또한 뇌에서 tyrosine으로 부터 합성되는 신경전달물질로 알려진 dopamine과 norepinephrine을 측정하여, 모체의 식이중의 tyrosine 결핍과 어린 랫드의 뇌성장 및 brain catecholamine 합성과의 관련성을 알아보았다. 그 결과 체중과 뇌의 무게는 모체에 제한식이를 오래 시행할수록 현저하게 감소됨을 볼 수 있었다. tyrosine이 결핍될 경우 혈액과 뇌의 protein양이 적어졌으며, serum protein은 젖뗀 이후 group간의 차이가 거의 사라졌으나 brain protein의 경우 계속적으로 차이가 있었다. 혈청내의 tyrosine의 경우에도 tyrosine 제한 식이를 오래 시행한 group일수록 전기간에 걸쳐 심한 저하를 보였다. 뇌의 tyrosine, dopamine, norepinephrine은 모두 출생 후 7~21일 사이에 최고 농도를 나타냈으며 group간의 차이도 이 시기에 가장 크게 나타났다. 그러나 이들이 모두 유의적인 차이를 나타낸 것은 생후7일 뿐인 것으로 보아 모체의 tyrosine 제한식이 는 출생초기의 어린 랫드에만 뇌 catecholamine의 심한 지장을 초래함을 알 수 있었다. 또한 tyrosine으로 부터 합성되는 catecholamine중에서 dopamine 다음 단계에 생성되는 norepinephrine이 tyrosine 결핍식이에 의해 더욱 영향을 받음은 특이할 만한 사실이다. Virgin female Sprague-Dawley rats, weighing 200~230 g, were mated with healthy males. And pregnant rats were seperated and fed a tyrosine deficient diet (tyr. 0.00%) during various stages of gestation and lactation period, and the offsprings were compared with the rats fed a tyrosine control diet (tyr. 0.36%). Brain and serum protein, brain and serum tyrosine and brain catecholamines; norepinephrine and dopamine were measured. Body weight and brain weight were also measured. DEF. I group received the deficient diet from delivery; DEF. II group, from the 15th day of gestation; DEF. III group, from the 8th day of gestation and continued until 35th day of postnatal period. Control group was fed a control diet (tyr. 0.36%) throughout the experimental period. Body and brain weight were significantly lower in deficient groups than those of the control group, but the brain weight was not so severely affected by the tyrosine deficient diet as the body weight. And tyrosine deficiency to have an adverse effect on brain protein synthesis and the adverse effect appeared more severe in preweaning than in postweaning period. In deficient groups, serum tyrosine showed severely decreasing tendency, but brain tyrosine did show such a sharp decrease. Brain norepinephrine and dopamine contents a decreasing tendency in deficient groups compared with the control group. But only at 7th day, both norepinephrine and dopamine contents were significantly depressed in all three DEF. groups. This shows that tyrosine restriction in maternal diet is not so critical to brain catecholamine content of offsprings except the neonatal rats. It seems that norepinephrine level was more affected by dietary tyrosine restriction than the dopamine level.

Hydrolyzed oat flour의 첨가량을 달리하여 제조한 저열량 레이어 케이크의 물리적 및 관능적 특성

송은승,김상진,강명화,Song, Eun-Seung,Kim, Sang-Jin,Kang, Myung-Hwa 한국식품과학회 2002 한국식품과학회지 Vol.34 No.1

This study was carried out to investigate the effect of rheological and sensory characteristics of the low-calorie layer cake. It was made with different levels of hydrolyzed oat flour based on the weight of shortening. The specific gravity of cake batter by increasing of hydrolyzed oat flour was decreased. The viscosity, however, was increased. The microstructures of cake crumb observed by the scanning electron microscope showed the decreased number/size of air cells, and the fat particles were also decreased. The texture profile analysis showed statistically significant differences according to the different levels of hydrolyzed oat flour based on the weight of shortening. The hardness, gumminess, and chewiness gradually declined by the increasing hydrolyzed oat flour level while springiness, cohesiveness, and resilience increased. Although taste, texture, and flavor decreased by the addition of hydrolyzed oat flour, it was increased in the appearance, color, and overall preference of the layer cake. Taken together, our results suggest that a 45% addition of hydrolyzed oat flour could be the best replacer for the low-calorie layer cake. 본 연구에서는 옐로우 레이어 케이크 제조시 쇼트닝 대신 탄수화물계 지방 대체물인 hydrolyzed oat flour가 사용될 수 있는지 그 가능성을 조사하고 여러 가지 비율로 대체하여 제조한 저열량 레어어 케이크의 특성을 평가하였다. 케이크 반죽의 비중과 점도는 지방 대체율이 증가할수록 비중은 감소하지만 점도는 증가하였다. 주사전자 현미경 측정 결과 지방 대체물이 증가함에 따라 air cell과 함께 지방구의 수와 크기는 감소하였고 점도는 높을수록 치밀한 구조를 보였다. 물성 특성 측정결과 대체율이 증가 할수록 hardness, gumminess, 및 chewiness는 감소하였고 springiness와 cohesiveness, resilience는 증가하였다. 관능적 평가에서 hydrolyzed oat flour 45% 첨가시 가장 우수한 것으로 평가되었고 지방 대체율이 크게 증가하여도 관능적 평가에서 우수한 것으로 나타났다. 따라서 지방 대체물인 hydrolyzed oat flour는 저열량 레이어 케이크 제조시 쇼트닝 대신 다량 첨가하여도 양질의 품질을 나타내는 지방 대체 소재로 사용될 수 있음이 시사되었다.

충남 지역 주민들의 약수 이용 실태 및 무기질 함량에 관한 조사 분석

송은승 ( Eun Seung Song ),김은경 ( Eun Gyung Kim ),우나리야 ( Na Ri Yah Woo ) 한국식품영양학회 2006 韓國食品營養學會誌 Vol.19 No.4

계통별 유색보리의 항산화효과

송은승(Eun Seung Song),박수진(Soo Jin Park),우나리아(Na-Ri-A Woo),원미희(Mi Hee Won),최재성(Jae Seong Choi),김정곤(Jeong Geon Kim),강명화(Myung Hwa Kang) 한국식품영양과학회 2005 한국식품영양과학회지 Vol.34 No.10

본 연구에서는 기능성이 강화된 유색보리 계통을 선발하고 유색보리 계통 육성 및 활용에 기초자료로 사용하기 위해 유색보리 40계통과 대조군인 춘추쌀보리, 겉보리를 0.1% TFA를 용매로 사용하여 3회 반복 추출 후 감압 농축 후 anthocyanin 함량, 색도 및 항산화효과를 측정하였다. 유색보리의 anthocyanin 색소함량과 색도를 측정한 결과 계통별로 큰 차이를 보였고, 색의 짙음과 옅음으로 그룹 Ⅰ, 그룹 Ⅱ, 그룹 Ⅲ을 나눌 수 있었다. 계통별로 항산화효과에서도 상당한 차이가 있었으나, 페놀함량이 높았던 유색보리 계통이 전자공여능, SOD-like 활성, lecithin 산화 저해활성능, hydrogen radical 소거능이 높음을 알 수 있었으며, 여러 가지 항산화실험에서 항산화능이 높게 측정되었던 No. 26, 27, 34, 35, 38이 anthocyanin을 함량이 높은 그룹 Ⅰ에 포함되어 있어 anthocyanin을 함량과 항산화효과는 정의 상관관계로 나타났다. 따라서, 다른 유색 함유 작물처럼 색깔이 진한 유색보리 품종이 개발되어 다양한 생리활성이 입증된다면 새로운 기능성 식품소재로 활용가능성이 높을 것으로 사료된다. This study evaluates the antioxidant capacity of 40 varieties of colored barley and hulled barley. For investigation of the antioxidant capacity as well as the contents of anthocyanin, color intensity, total phenolic acids contents, SOD-like activity, samples were extracted in ethanol with 0.1% TFA. The content of anthocyanin was measured spectrophotometrically. The total phenolic acid content was analyzed by using th Folin-Ciocalteu method, and the color intensity was determined by using the color difference meter. The results showed that in the anthocyanin content and color intensity of colored barley there were significant differences according to their varieties. The resulting concentration levels were divided into three groups: Group Ⅰ (high), Group Ⅱ (medium), and Group Ⅲ (low). In the measurements of antioxidant capacity, significant differences (p<0.05) were found among varieties in those groups. Colored barley was higher in electron-donating capability, SOD-like activity, inhibitory effects on lecithin oxidation, and hydrogen radical-scavenging ability. Meanwhile, from different antioxidant tests, No. 26, 27, 34, and 35 varieties measured high in antioxidation ability fell into Group Ⅰ high in the anthocyanin content. This results suggest that the anthocyanin content has a significant relationship on antioxidant activity.

갓에서 Chlorophyll 유도체 및 β - Carotene의 분리와 이들의 항산화 작용

송은승(Eun-Seung Song),전영수(Yeong-Soo Jeon),최홍식(Hong-Sik Cheigh) 한국식품영양과학회 2001 한국식품영양과학회지 Vol.30 No.3

갓김치 CCC분획 중 김치 담금 직후의 주요성분인 chlorophyll a와 b 및 β-carotene, 발효 적기와 후기의 주요 성분인 pheophytin a와 b를 갓으로부터 분리하여 지방산의 자동산화 model system에서 항산화작용 특성을 알아보았다. Chlorophyll a와 b는 DEAE-Sepharose CL- 6B와 Sepharose CL-6B column에 의해, β-carotene은 TLC에 의해서 분리하였으며 pheophytin a와 b는 chlorophyll a와 b에 1 N HCl을 첨가하여 조제하였다. Chlorophyll a와 b, pheophytin a와 b, β-carotene의 지방산 자동산화에 대한 항산화성을 과산화물가와 공액이중산 함량을 측정하여 나타내었을 때, chlorophyll a의 항산화성이 가장 높았으며 그 다음 chlorophyll b, pheophytin a, pheophytin b, β-carotene의 순이었다. 지방산의 자동산화가 일어나는 동안 pheophytin b의 잔존율이 가장 높았으며 β-carotene이 가장 크게 감소하였다. Chlorophyll a and b, pheophytin a and b and β-carotene, crude chlorophylls and carotenoids (CCC) extracts of mustard leaf kimchi were isolated by DEAE-sepharose CL-6B and Sepharose CL-6B colume and TLC. The effects of chlorophyll a and b, pheophytin a and b and β-carotene on linoleic acid autoxidation were examined by the determination of peroxide value and conjugated dienoic acid content. Among them, chlorophyll a showed greater antioxidative activity than others, followed by chlorophyll b, pheophytin a, pheophytin b and β-carotene. Degradation of pheophytin b was observed to be slower than others and β-carotene showed highest degradation level during the autoxidation reaction of linoleic acid.

당근 카로티노이드의 자동산화에 미치는 수분활성도 및 광선의 영향

송은승(Eun-Seung Song),김혜경(Hae-Gyoung Kim),송영옥(Yeong-Ok Song),전영수(Yeong-Soo Jeon),최홍식(Hong-Sik Cheieh) 한국식품과학회 1993 한국식품과학회지 Vol.25 No.6

갓김치 Chlorophylls 및 Carotenoids의 항산화 효과

송은승(Eun-Seung Song),전영수(Yeong-Soo Jeon),최홍식(Hong-Sik Cheigh) 한국식품영양과학회 2001 한국식품영양과학회지 Vol.30 No.3

갓김치의 chlorohylls와 carotenoids의 항산화성을 연구하기 위하여 crude chlorophyll와 carotenoids(CCC)분획을 추출하여 rat liver homogenate 및 EPC liposome의 산화에 대한 항산화 효과를 TBA가의 변화 및 산화지수로서 측정하여 나타내었다. 갓김치의 CCC분획은 α-tocopherol과 비슷한 수준으로 항산화 활성을 보였으며, 발효기간에 따른 항산화성을 비교하였을 때 유의적으로 차이를 나타내지 않았다(p>0.05). 높은 함량의 chlorohylls와 carotenoids를 함유하는 갓의 CCC분획은 α-tocopherol과 같은 수준으로 산화를 억제하였으나 carotenoids만을 함유하는 고춧가루는 갓의 항산화성과는 큰 차이를 보여 높은 TBA값과 산화지수를 나타내었다. 산화효소계에 대한 저해활성을 superoxide anion radical 소거활성을 측정하여 나타내었을 때 α-tocopherol과 유사한 수준이었다. Antioxidative effects of crude chlorophylls and carotenoids extracts from mustard leaf kimchi on the lipid peroxidation in rat liver homogenate, egg phosphatidyl choline (EPC) liposome and superoxide anion radical were examined. The extracts were found to inhibit the increase of the thiobarbituric acid (TBA) value and show the effect of antioxidative activity on the liposomal phospholipid membrane. The oxidation index of EPC liposome was markedly decreasred in the prescence of the extracts. The antioxidative activity of the extracts from mustard leaf kimchi was not related with fermentation period of the kimchi. The extracts from mustard leaf showed the similar antioxidative activity to α-tocopherol within in the given level of addition. However, the extracts from red pepper powder containing only carotenoids showed high levels of the TBA value and the oxidation index. When the effect of the extracts from mustard leaf kimchi on free radical scavenging was observed by the determination of the superoxide anion radical scavenging activity, it had similar value to that of α-tocopherol.

보육시설 급식에 대한 부모 만족도 및 요구도 조사

송은승(Eun Seung Song),김은경(Eun Gyung Kim) 대한지역사회영양학회 2011 대한지역사회영양학회지 Vol.16 No.4

We tried to find out parents`` satisfaction and needs for foodservice quality of the childcare centers with an intention of improving it. Self-completed questionnaires were randomly collected from the parents of children in 174 childcare centers around Asan and were analyzed. Most of respondents were mothers who were housewives with college degrees (69%) in their 30``s (80%). They thought nutrition (50%) and food hygiene (43%) were the most important factors for decision. Eighty percent of parents recognized the strong relationship between foodservice quality and childrens` mental and physical development. Most centers (94%) were delivering menu notices home, so parents well recognized the center``s foodservice situation and problems of their kids`` eating habits. The parents`` satisfaction scores were 3.26 out of 5-point scale. The biggest dissatisfaction was from no variation in menu, but remarkable appreciation was from the effect of foodservice on the correction for kids`` unbalanced diet habit. They had demands for improvement of nutritious menu and professional nutrition teacher in charge of foodservice and nutrition education for children and also for parents. (Korean J Community Nutr 16(4) : 497~510, 2011)

모델시스템에 있어서 효소에 의한 당근 카로티노이드의 co-oxidation

송은승(Eun-Seung Song),김혜경(Hae-Gyoung Kim),송영옥(Yeong-Ok Song),전영수(Yeong-Soo Jeon),최홍식(Hong-Sik Cheigh) 한국식품과학회 1993 한국식품과학회지 Vol.25 No.6