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Improvement of viscous substance production during Cheonggukjang fermentation added with glycine
나하균,김민아,신지우,차윤주,박범순,김미자,이재철,유상관,장기효 한국식품과학회 2020 Food Science and Biotechnology Vol.29 No.7
When Bacillus subtilis NB-NUC1 associatedwith Cheonggukjang fermentation was aerobically grownin a synthetic medium containing 1 to 2% glycine (w/v),cell growth was inhibited in a dose-dependent manner. Subsequently, different concentrations of glycine (0, 1, and2%) were used in Cheonggukjang fermentation for 96 h at40 C. Supplementation of 1% glycine increased extracellularc-glutamyl transpeptidase (c-GTPase), responsiblefor the production of viscous substance. Based on correlationstudies, we conclude that the production of viscoussubstance is correlated with viscous extension (r = 0.867),extracellular proteins contents (r = 0.821), and c-GTPaseactivity (r = 0.807). The molecular weight of the viscoussubstance obtained during Cheonggukjang fermentation byB. subtilis NB-NUC1 was also affected by glycine supplementation. Our results demonstrate that glycine supplementationbefore solid-state fermentation may increasethe mass production of mucilage in food industry.
Lactobacillus acidophilus KCTC 3925균을 종균으로 사용한 차가버섯 청국장의 품질특성 및 isoflavone 함량 변화
나하균,장은호,남동훈,김민아,김미자,손은화,김현동,장기효 한국식품저장유통학회 2018 한국식품저장유통학회지 Vol.25 No.2
This study was conducted to investigate the quality characteristics and changes in isoflavone content of Cheonggukjang with added Chaga mushroom by secondary fermentation at 40℃ for 48 h with or without a starter, Lactobacillus acidophilus KCTC 3925. Cheonggukjang samples were divided into three groups: Control (unsterilized Cheonggukjang fermented without a starter), NS (unsterilized Cheonggukjang inoculated with L. acidophilus KCTC 3925), and YS (heat-sterilized Cheonggukjang inoculated with L. acidophilus KCTC 3925). The approximate composition of the three types of Cheonggukjang was 49.79-51.44% moisture, 4.54-4.72% crude ash, 43.21-44.37% crude protein, 11.58-13.65% crude fat, 37.41-40.07% carbohydrate, 31.92-33.82% dietary fiber. The mineral content included 5.43–9.64 mg% Na, 1,792.86–1,824.39 mg% K, 253.69–326.09 mg% Ca, 619.37–691.20 mg% P, 92.59–110.59 mg% Fe, and 0.01–0.02 mg% Cd. Free amino acid contents of NS (2,520.92 mg%) and YS (2,421.94 mg%) were significantly higher than that of the control (2,236.76 mg%). Amino-type nitrogen content for the three types of Cheonggukjang ranged from 837.20-920.27 mg% with no significant difference. Ammonia-type nitrogen content ranged from 137.09-169.36 mg%. Supplement of Cheonggukjang with L. acidophilus KCTC 3925 increased production of aglycone isoflavons compared to that of control. Therefore, our results show that fermenting Chaga Cheonggukjang with L. acidophilus KCTC 3925 leads to improved quality characteristics and increased isoflavone aglycone content.
On-line HPLC법에 의한 무알코올 머루 발효액의 항산화능 평가
나하균,차윤주,신지우,김준형,손현욱,신용운,정민영,최민석,장기효 한국식품저장유통학회 2019 한국식품저장유통학회지 Vol.26 No.1
In this study, the chemical composition and antioxidant activities of Moru wine and alcohol-free Moru wine were evaluated. To prepare the alcohol-free analogue, Moru wine was subjected to either atmospheric distillation (NA-AD) or vacuum distillation (80 mbar, 55℃, NA-VD). Among the three different preparations of Moru wines, namely, Moru wine, NA-AD, and NA-VD, the total acidity was the highest in NA-VD, while the soluble solid content was the highest in Moru wine. The total phenolic content, total flavonoid content, and ABTS radical scavenging activity were the highest in NA-AD. The three different preparations of Moru wines were examined by an on-line high-performance liquid chromatography (HPLC)-2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS)-based assay to identify the compounds responsible for the radical scavenging activity of wines. The results obtained for NA-AD and NA-VD in the on-line screening HPLC-ABTS assay were similar. At least 10 different compounds, namely, gallic acid, protocatechuic acid, chlorogenic acid, vanillic acid, caffeic acid, syringic acid, t-ferulic acid, rutin, naringin, and t-cinnamic acid, were identified from Moru wine, NA-AD, and NA-VD. Gallic acid (10.35-24.69 μg/mL) and syringic acid (9.29-43.98 μg /mL) were found to be the major polyphenols in Moru wine, NA-AD, and NA-VD.
국내 시판 레귤러 커피와 커피 크리머 첨가커피의 이화학적 특성 및 항산화력 비교
장은호(Eun Ho Jang),남동훈(Donghun Nam),나하균(Ha-Gyoon Na),채희성(Hee-Sung Chae),이동하(Dong-Ha Lee),김민주(Min-Ju Kim),김희훈(Hi-Hun Kim),이제혁(Je-Hyuk Lee),장기효(Ki-Hyo Jang) 동아시아식생활학회 2017 동아시아식생활학회지 Vol.27 No.5
This study examined the physicochemical characteristics and antioxidant activities of 22 commercial coffees, including two americano-type regular coffees, seven instant coffee mix coffees and 13 vending machine coffees. The seven instant coffee mixes and 13 vending machine coffees contained sugar and coffee creamer. Coffee samples with sugar and coffee creamer had higher pH values than regular coffee (p<0.05). Additionally, coffees with sugar and coffee creamer were significantly higher in total phenolics (p<0.05), total flavonoids (p<0.05) and ABTS radical scavenging activity (p<0.05). On-line HPLC-ABTS analyses indicated that antioxidant activities of instant coffees with sugar and coffee creamer were clearly different from those of regular coffee.
장기효(Ki-Hyo Jang),김민아(Min-Ah Kim),나하균(Ha Gyoon Na),유상권(SangGuan You),김지은(Ji-Eun Kim),김미자(Mi-Ja Kim) 한국식품영양과학회 2022 한국식품영양과학회지 Vol.51 No.11
청국장의 점질물은 일반적으로 레반과 γ-PGA로 구성되어 있다. 본 연구는 청국장으로부터 분리된 레반과 γ-PGA가 3T3-L1 전지방 세포주의 지방세포 분화에 미치는 영향을 조사하기 위해 수행되었다. 청국장 점질물 유래 γ-PGA와 레반을 점질물 구성 비율인 6:4로 혼합한 점질물(PL64)을 200 μg/mL 농도로 처리할 경우 대조군에 비해 23.7% 유의적으로 지방축적이 감소함을 확인할 수 있었다. 그뿐만 아니라 PL64의 처리는 pparγ, c/ebpα, srebp-1c, ap2, fas, acc1, cd36를 포함한 지방축적 관련 유전자의 발현을 감소시켰다. 또한 PPARγ, C/EBPα, SREBP-1C, AP2, FAS, SCD1의 지방축적 관련 단백질 발현이 감소한 것을 관찰할 수 있었다. 따라서 청국장 점질물인 PL64는 3T3-L1 전지방 세포주의 지방세포 분화와 관련된 유전자와 단백질의 발현을 감소시킴으로써 지방축적을 억제하는 것으로 나타났다. 이와 같은 결과로 청국장 점질물은 지방축적 관련 유전자와 단백질을 하향 조절함으로써 항비만 기능성 물질로 활용 가능함을 확인할 수 있었다. Cheonggukjang mucoid is typically composed of levan and polygamma glutamate (γ-PGA). In this study, we investigated the effect of levan and γ-PGA isolated from Cheonggukjang on the differentiation of 3T3-L1 preadipocytes. At 200 μg/mL PL 64 [γ-PGA : levan (6:4)] significantly inhibited triglyceride accumulation in adipocytes by 23.7% compared to untreated adipocytes (P<0.05). PL64 treatment reduced the expressions of fat accumulation-related genes, including peroxisome proliferator-activated receptor γ (pparγ), CCAAT-enhancer-binding protein α (c/ebpα), sterol regulatory element-binding protein-1c (srebp-1c), adipocyte protein 2 (ap2), fatty acid synthase (fas), acetyl-CoA carboxylase 1, and cluster of differentiation 36. In addition, PL64 reduced the protein levels of PPARγ, C/EBPα, SREBP-1C, AP2, FAS, and SCD1. These results show PL64 suppresses fat accumulation in vitro by down-regulating the expressions of adipogenesis-related genes and proteins. Consequently, this study shows that Cheonggukjang mucoid could be used as a potent anti-obesity functional substance that down-regulates fat accumulation-related genes and proteins.