발효한 더덕 차의 열처리에 의한 항산화 활성 및 품질특성

이지연,김병극,박홍제,Lee, Ji Yeon,Kim, Byung Keuk,Park, Hong Je 한국식품영양학회 2013 韓國食品營養學會誌 Vol.26 No.4

This study examines the antioxidant activities and quality characteristics of fermented Codonopsis lanceolata tea according to the heating temperature and time. The browning, turbidity, reducing sugar, total polyphenol and total flavonoid contents all increased with increasing of heating temperature and time, but the pH decreased within the range of error. In particular, the total polyphenol contents of the heat treatment sample for 15 minutes at $200^{\circ}C$ are increased to about 4.5 times of 713.71mg/100ml as compared to the control group. From the results of the antioxidant activity test, as both the heating temperature and time increases, the antioxidant activity was increased for DPPH radical-scavenging activity, FRAP and reducing its power. In the case of the samples treated with heat for 15 minutes at $200^{\circ}C$ in the DPPH radical scavenging ability, it increased about twice more than the 45.17% control plot at 85.40%, and the reducing power and FRAP were increased to approximately two or three times more than the control group. According to the results for sensory test of fermented C. lanceolata tea according to heating temperature and time, the preference was confirmed as high by heat treatment due to increased temperature and time. Heat treatment process of C. lanceolata during the process is determined by the conditions required for high value-added products through the improvements of the taste and functionality of C. lanceolata. 본 연구는 독특한 식감과 풍미로 인하여 가공성이 낮은 C. lanceolata의 응용성을 높이기 위해 발효차를 제조하고, 열처리가 미치는 영향에 대하여 이화학 특성 및 항산화력 분석을 통하여 확인하였다. 열처리 온도 및 시간이 증가함에 따라 pH는 감소하는 경향을 보였으나, 갈색도, 탁도, 환원당, 총 폴리페놀 및 총 플라보노이드 함량은 유의한 수준으로 증가하는 경향을 보였다. 특히 200$^{\circ}C$ 15분 열처리한 시료의 총 폴리페놀 함량은 713.71mg/100ml로 대조구에 비해 약 4.5배 증가하였다. 항산화력 측정 결과, DPPH radical 소거능, FRAP 및 환원력에서 열처리 온도 및 시간이 증가함에 따라 항산화력이 뚜렷하게 증가되는 경향을 나타냈다. DPPH radical 소거능에서 $200^{\circ}C$ 15분 열처리한 시료의 경우, 85.40%로 대조구 45.17%에 비해 약 2배 이상 증가되었으며, FRAP 및 환원력 또한 $200^{\circ}C$ 15분 열처리한 경우, 대조구에 비해 약 2~3배 이상 증가하였다. 열처리에 따른 관능검사 결과, 열처리 온도 및 시간이 증가함에 따라 선호도 역시 높게 나타났다.

마늘 잎집썩음병과 마른썩음병을 길항하는 토착길항미생물의 선발 및 기작

김상달 ( Sang Dal Kim ),정희영 ( Hee Young Jeong ),김병극 ( Byung Keuk Kim ),임종희 ( Jong Hui Lim ),이중종 ( Jung Jong Lee ) 한국미생물생명공학회 ( 구 한국산업미생물학회 ) 2010 한국미생물·생명공학회지 Vol.38 No.3

마늘병원균에 대한 토착길항미생물 선발을 위하여 경북 영천시 신덕리 및 구계리 일대 16개소의 토양 시료로부터 160균주의 세균들을 분리하였다. 이들 분리된 세균 중 마늘잎집썩음병의 원인균인 P. marginalis와 마른썩음병의 원인균인 F. oxysporum에 대하여 길항능이 매우 뛰어난 3종의 토착길항세균을 선발하였다. 선발 균주들을 16s rDNA sequencing과 Bergey`s manual을 이용한 방법에 의해 동정한 결과 B. subtilis YC82, B. vallismortis YC84, B. amyloliquefaciens YC240 균주들로 동정할 수 있었다. 선발된 3종의 토착길항세균들은 항세균 및 항진균 길항기작인 siderophore, β-glucanse, chitinase, 항생물질 생산능을 가진 균주들이었으며, 식물의 생장촉진에 도움이 되는 인산가용 화능과 식물생장촉진호르몬인 옥신 및 지베렐린을 생산하는 균주들로 확인되었다. 또한, 3종의 토착길항세균들은 in vivo포트실험을 통해 잎집썩음병원균인 P. marginalis 에 대한 방제율이 70% 이상이고 동시에 생장촉진능도 있다는 것을 검증하였다. 그리고 마른썩음병원균인 F. oxysporum에 대한 방제율도 B. subtilis YC82와 B. amyloliquefaciens Y240의 경우 60%, B. vallismortis YC84는 80% 이상으로 나타났다. 또한, 발아촉진능에서는 선발된 토착길항세균의 처리구가 무처리구에 비하여 20% 이상 향상된 우수한 발아촉진능을 나타내었으며, 생장촉진능 역시 초장 길이의 차이에서 B.subtilis YC82는 평균 49±1.53 mm, B. vallismortis YC84는 평균 47±1.15 mm, B. amyloliquefaciens YC240에서는 평균 80±1.21 mm로 무처리구의 평균 39±1.51mm 보다 매우 우수하였다. 이와 같은 결과는 선발된 마늘잎집썩음병 및마른썩음병 방제용 토착길항세균은 마늘병원균 방제능과 동시에 생장촉진능을 가지는 다기능 토착길항세균으로 향후추가적인 현장적용시험을 통하여 병방제능 및 생장촉진능 검증이 이루어 진다면 마늘병해방제 및 생장촉진용 미생물 제제 개발이 가능할 것이라 생각된다. Sheath rot and dry rot disease caused by Pseudomonas marginalis and Fusarium oxysporum were serious problems in garlic farmland. In this study, total of 160 indigenous antagonistic bacteria were isolated from 16 farmlands in Yeongcheon, Korea. Among these, 15 strains were able to inhibited P. marginalis and F. oxysporum. The 16s rDNA genes of the selected 15 strains were amplified and sequenced. The strains has strong antagonistic ability against garlic pathogens was achieved Bacillus subtilis YC82, B. vallismortis YC84, B. amyloliquefaciens YC240. The selected 3 strains tested for investigation of antifungal mechanisms further analyses; 3 strains of these validated for production of siderophore, β-glucanase and chitinase using CAS (chrome azurol S) blue agar, CMC-congo red agar and DNS method. The 3 strains were able to utilized insoluble phosphate as dertermined by vanado-molybdate method. The 3 strains verified for production of auxin and gibberellic acid using Salkowski test and holdbrook test. Also, 3 strains showed stimulation germination, stem growth promoting activity on the in vivo test. The 3 strains were able to effectively suppress P. marginalis and F. oxysporum causing sheath rot and dry rot diseases on the in vivo pot test.

Pleurotus eryngii Mycelium으로 발효한 더덕 차의 품질 및 항산화 특성

이지연(Ji-Yeon Lee),김병극(Byung-Keuk Kim),박홍제(Hong-Je Park) 동아시아식생활학회 2013 동아시아식생활학회지 Vol.23 No.5

This study was conducted to obtain the baseline data for fermented tea with King oyster (Pleurotus eryngii) mushroom mycelium as well as to investigate the possibility of development for deodeok processing products. For this research, the physicochemical properties and antioxidant activity for fermented tea were confirmed by different roasting temperatures and roasting times. The results of the physicochemical properties, browning, turbidity, reducing sugar, total polyphenol and total flavonoid contents, were increased with increasing roasting temperature and roasting time, whereas the pH was decreased. The results of the antioxidant activity test of fermented tea, DPPH radical-scavenging activity, FRAP and reducing power, were increased with increasing roasting temperature and roasting time. The preference of fermented tea was confirmed as being the highest when roasted at 180℃ for 30 min. Although fermented tea did not have a unique flavor of mushroom and burnt flavor, it had strong color, flavor and taste. For this reason, fermented tea production for high content of functional materials and high preference is possible by roasting at 180℃ for 30 min. As for the results of this study, the physical properties of fermented deodeok were relatively stable on high temperature exposure and furthermore, the development of a variety of foods will be possible because fermented deodeok has an antioxidant capacity.

잡초성벼의 superoxide dismutase cDNA cloning 과 재배벼로의 형질전환

박상규(Sang Gyu Park),박종석(Jong Suk Park),이승인(Seung In Lee),서석철(Suk Chul Suh),김병극(Byung Keuk Kim),조윤래(Youl Lae Jo),서학수(Hak Soo Suh) 한국환경농학회 2002 한국환경농학회지 Vol.21 No.2

Two different cDNA clones for superoxide dismutase (SOD) were isolated from an weedy rice variety (Oryza sativa, cv. Bhutanl4Ad) and were introduced into a cultivated rice variety (Oryza sativa, cv. Nakdong) in order to develop the environmental stress-resistant rice plants. Sequence analysis of the cloned cDNAs indicated that the deduced amino acid sequence of SOD-A is 88.4% identical to that of SOD-B. Furthermore, the nucleotide sequence of SOD-A is 99.3% identical to that of a Cu/Zn SOD gene of Oryza sativa (GenBank accession No. L36320). The nucleotide sequence of SOD-B was identical to that of the previously published SOD gene (Accession No. D01000). A cultivated rice variety, Nakdong-byeo, was transformed with chimenc SOD genes containing a actin promoter of rice and pin2 terminator using a particle bombardment technique. Transformed calli were selected on an selection medium containing phosphinothricin (PPT). Transgenic rice plants were regenerated from the PPT-resistant calli. PCR analysis with genomic DNAs from transgenic plants revealed that transgenes are introduced into rice genome.