n-3 고도 불포화 지방산의 산화억제에 미치는 플라보노이드와 a-토코페롤의 효과 -2. 지질과산화를 촉진시킨 흰 쥐의 체내지질의 산화 억제 효과-

변대석,권미나,홍정화,정동윤,BYUN Dae-Seok,KWON Mi-Na,HONG Jeong-Hwa,JEONG Dong-Yoon 한국수산과학회 1994 한국수산과학회지 Vol.27 No.2

To evalulate the antioxidant effect of flavonoid(+)-catechin on n-3 polyunsaturated fatty acids in vivo, rats were fed with diets containing $5\%$ corn oil(CO), $5\%$ corn oil and $15\%$ purified fresh fish oil(FO) or peroxidized fish oil(PFO) for 10 days. To accerelate lipid peroxidation, all of them were injected with 60mg phenobarbital(a day per kg body weight), and treated with phorone(diisopropylidene acetone) before the rats were killed. Contents of triglyceride, phospholipid, cholesterol and lipid peroxide and the activities of GOT, GPT in serum and total lipid and cholesterol content in liver of PFO group rats were significantly higher than those of the FO one. Contrary to our expectations, the activities of superoxide dismutase (SOD), catalase and glutathione peroxidase(GSH-Px) in liver of the FO group were ]ewer than those of the PFO group. These results might be explained as the results of homeostasis. Even though the hepatic glutathione were depleted, catechin and a-tocopherol inhibited production of lipid peroxide effectively. These results suggested that catechin be considered an antioxidative and hepatoprotective agent.

분석적 모델을 이용한 Floated Field Plate구조가 있는 소자의 시뮬레이션 개선

변대석(Dae-seok Byun),김한수(Han-Soo Kim),최연익(Yearn-Ik Choi),한민구(Min-Koo Han) 대한전기학회 1993 대한전기학회 학술대회 논문집 Vol.1993 No.7

SOI 수평형 접합의 항복 전압 향상을 위한 Negative Curvature(NC) 효과

변대석(Dae-Seok Byun),최연익(Yearn-Ik Choi),한민구(Min-Koo Han) 대한전기학회 1993 대한전기학회 학술대회 논문집 Vol.1993 No.11

Studies on Anti-aging Action of Garlic, Allium sativum L. (I). Comparative Study of Garlic and Ginseng Components on Anti-aging Action

최진호,변대석,Choi, Jin-Ho,Byun, Dae-Seok 생화학분자생물학회 1986 한국생화학회지 Vol.19 No.2

강장 강정효과가 있는 것으로 구전되고 있는 마늘과 인삼성분의 생체노화억제 작용을 Harman의 유리가설을 중심으로 비교하였다. 마늘의 유효성분인 alliin (S-allyl-L-cysteine sulfoxide)과 ethanol 획분, 그리고 인삼의 중요 약러성분인 사포닌의 효과를 in vitro 및 in vivo 실험을 통하여 조사 비교하였다. 이들 성분들의 항산화활성, 유도기간 및 과산화지질생성억제효과는 각각 EDA (electron donating ability), POV (peroxide value) 및 TBA value로써 비교하였고, 과산화지질생성억제 및 분해작용과 관계가 있는 효소활성은 SOD (superoxide dismutase) 및 peroxidase activity 로써 비교하였다. in vivo 실험에서는 SD rat (male, 200 g) 11마리씩을 1군으로 하여 마늘 및 인삼성분을 매일 1회씩 4주간 경구투여 (p.o.)하여 in vitro와 같은 방법으로 측정하여 생체노화에 미치는 영향을 분석 비교하였다. in vitro에서 마늘의 ethanol 분획과 인삼사포닌은 EDA활성 및 과산화지질 생성초기의 유도기간 등에 의한 항산화활성이 거의 비슷했고, 경시적으로 측정한 TBA value는 초기단계에서는 마늘성분들이 인삼사포닌보다 효과적이였으나 6시간 이후에는 인삼사포닌이 마늘성분들보다 효과적이었다. 따라서 마늘은 속효성인데 반해 안상은 지효성을 나타내고 있었다. in vivo에서 TBA value는 혈액과 뇌에서는 인삼사포닌이, 또 간장에서는 마늘의 alliin이 효과적임을 알 수 있었다. 한편 SOD 및 peroxidase의 활성을 비교하여 보면 간장에서는 마늘성분이 인삼사포닌보다 효과적인 반면 뇌에서는 인삼사포닌이 마늘성분들보다 효과적이었다. This study was designed to compare the inhibitory effects of garlic and ginseng components on lipoperoxide formation in vitro and in vivo, and to correlate with anti-aging effect. To this end, antioxidant activity, induction period and lipoperoxide content were measured by the methods of electron donating ability (EDA), peroxide value (POV) and thiobarbituric acid (TBA) value. Also superoxide dismutase (SOD) and peroxidase activities were measured by the pyrogallol autoxidation (${\Delta}A_{420nm}/min$) and initial velocity (${\Delta}A_{436nm}/min$), respectively. Ethanol fraction and ginseng saponin showed a similar trend to the antioxidant activity and induction period in the initial stage of lipid prooxidation in vitro. From the inhibitory effects on lipoperoxide formation by the TBA value, garlic components such as alliin and ethanol fraction were more effective than ginseng saponin in the initial stage, whereas ginseng saponin was more effective than garlic components after six hours. Therefore, it is believed that garlic components are having a immediate effect, whereas ginseng saponin is having a delayed effect. In superoxide dismutase activity of in vivo, garlic components such as alliin and ethanol fraction were more effective than ginseng saponin in liver, whereas ginseng saponin was more effective than garlic components in brain. The peroxidase activity in liver was also 10 times higher than that in brain as superoxide dismutase activity. Accordingly, it is believed that the function of liver also plays an important role in anti-aging action. Also in peroxidase activity of in vivo, saponin was known as major component of ginseng was higher than garlic components in both of liver and brain, suggesting that ginseng saponin is possible to be related to psychopharmacological action. In the inhibitory effects on lipoperoxide formation of in vivo, garlic component was more effective than ginseng saponin in liver, whereas ginseng saponin was more effective than garlic component in blood.

마늘 ( Allium sativum L . ) 의 노화억제작용에 관한 연구 ( 1 ) . 마늘과 인삼성분의 비교연구

최진호,변대석 ( Jin Ho Choi,Dae Seok Byun ) 생화학분자생물학회 1999 BMB Reports Vol.19 No.2

This study was designed to compare the inhibitory effects of garlic and ginseng components on lipoperoxide formation in vitro and in vivo, and to correlate with anti-aging effect. To this end, antioxidant activity, induction period and lipoperoxide content were measured by the methods of electron donating ability (EDA), peroxide value (POV) and thiobarbituric acid (TBA) value. Also superoxide dismutase (SOD) and peroxidase activities were measured by the pyrogallol autoxidation (△A_(420㎚)/min) and initial velocity (△A_(436㎚)/min), respectively. Ethanol fraction and ginseng saponin showed a similar trend to the antioxidant activity and induction period in the initial stage of lipid prooxidation in vitro. From the inhibitory effects on lipoperoxide formation by the TBA value, garlic components such as alliin and ethanol fraction were more effective than ginseng saponin in the initial stage, whereas ginseng saponin was more effective than garlic components after six hours. Therefore, it is believed that garlic components are having a immediate effect, whereas ginseng saponin is having a delayed effect. In superoxide dismutase activity of in vivo, garlic components such as alliin and ethanol fraction were more effective than ginseng saponin in liver, whereas ginseng saponin was more effective than garlic components in brain. The peroxidase activity in liver was also 10 times higher than that in brain as superoxide dismutase activity. Accordingly, it is believed that the function of liver also plays an important role in anti-aging action. Also in peroxidase activity of in vivo, saponin was known as major component of ginseng was higher than garlic components in both of liver and brain, suggesting that ginseng saponin is possible to be related to psychopharmacological action. In the inhibitory effects on lipoperoxide formation of in vivo, garlic component was more effective than ginseng saponin in liver, whereas ginseng saponin was more effective than garlic component in blood.

Antioxidant Activity of Different Lipid Extracts from Squid Viscera

정용실,홍정화,변대석,JEONG Yong-Sil,HONG Jeong-Hwa,BYUN Dae-Seok The Korean Society of Fisheries and Aquatic Scienc 1994 한국수산과학회지 Vol.27 No.6

수산 폐기물의 효과적인 이용을 위하여 오징어 내장의 지질을 추출하여 용매를 달리하여 분리한 후 어유에 첨가하여 산화효과를 검토하였다. 오징어 내장의 주요 지방산은 팔미틴산($C_{16:0}$), 올레산($C_{18:1}$), 아이코산펜타엔산($C_{20:5}$), 그리고 도코사헥사엔산($C_{22:6}$)으로 추출용매의 종류에 따라 $64{\sim}71\%$를 차지하였으며 그 중 오메가-3 고도불포화지방산(n-3 PUFA)의 함량이 $41\%$ 이상이었다. 조지질을 정제어유에 각각 $5\%,\;1\%,\;0.5\%$ 첨가하여 $40^{\circ}C$에서 저장하면서 산화억제정도를 검토한 결과 적정농도 ($5\%$) 이하로 첨가할 경우의 효과는 미약한 것으로 나타났다. 헥산 추출물은 조지질이나 사염화탄소-메탄올추출물 보다 산화억제효과가 낮았으며 사염화탄소-메탄올(1 : 1, 1 : 3, 1 :9 v/v)추출물은 극성이 높을 수록 효과가 큰 것으로 미루어 볼 때 극성지질이 산화억제에 중요한 역할을 하는 것으로 추정할 수 있었다.

Characterization of Partially Purified Lipoxygenase of Mackerel Gill

홍정화,심선엽,변대석,HONG Jeong-Hwa,SHIM Sun-Yup,BYUN Dae-Seok The Korean Society of Fisheries and Aquatic Scienc 1994 한국수산과학회지 Vol.27 No.6

Lipoxygenase of mackerel gill exhibited the highest reactivity toward eicosapentaenoic acid (EPA) followed by arachidonic acid, linoleic acid. The optimum pH were pH 4.5, 5.0 and 4.8 for EPA, arachidonic acid and linoleic acid, respectively. The enzyme was the most stable at pH 5.5. Optimum temperature was $25^{\circ}C$ for all substrate fatty acids. For linoleic and arachidonic acids the highest thermal stability was observed at $8^{\circ}C$ whereas, for (EPA) at $20^{\circ}C$. Optimum ionic strength was 0.22M, $Sn^{2+}$, vitamin E and catechin completely inhibited the enzyme at the concentration of 1.0mM. Molecular weight of the enzyme was 42,000 dalton.

人蔘製品의 品質安定性에 관한 硏究 - 2. 人蔘精粉과 市販茶類製品의 品質安定性 比較 -

최진호(Jin-Ho Choi),변대석(Dae-Seok Byun),노재일(Jae-Il Ro),박길동(Kil-Dong Park),성현순(Hyun-Soon Sung) 한국식품영양과학회 1984 한국식품영양과학회지 Vol.13 No.2

流通過程중의 品質安定性 維持가 항상 문제시되고 있는 紅蔘精粉(凍結 및 噴霧)의 安定性을 市販茶類 精品과 比較하기 위하여 이들 製品의 吸濕特性을 比較하였고 또 初期水分含量, 粗脂肪含量 및 密度와의 關係를 調査하여 紅蔘精粉의 安定性에 미치는 影響을 比較하였다.<br/> (1) 紅蔘精粉 및 市販茶類製品의 粒度는 100 mesh이하였으며 凍結乾燥製品이 噴霧乾燥製品보다 粒度가 컸다.<br/> (2) 紅蔘精粉(凍結 및 噴霧)이 3.85% 및 4.56%로 初期水分含量이 높은데 비해 커피(凍結 및 噴霧)가 2.17% 및 3.52%로 낮았으며 紅蔘精粉이 커피보다 1.3~1.8 배의 높은 初期水分含量을 나타냈다.<br/> (3) 탱이나 쌍화차가 吸濕率이 가장 낮아 높은 安定性을 나타냈는데 이는 탱과 쌍화차의 脂肪含量(4.12% 및 0.62%)이 높을 뿐만 아니라 密度(0.89 g/㎖ 및 0.59 g/㎖)도 다른 製品에 비해 훨씬 높기 때문으로 판단된다.<br/> (4) 커피의 吸濕率이 紅蔘精粉보다 컸으나 커피의 安定性이 紅蔘精粉보다 더 높은 것은 커피의 初期水分含量 (2.17~3.52%)이 紅蔘精粉 (3.85~4.56%) 보다 낮을 뿐만 아니라 커피의 脂肪含量(0.31~0.38%)도 紅蔘精粉(0.12~0.16%) 보다 훨씬 높기 때문으로 판단된다.<br/> (5) 따라서 紅蔘精粉의 安定性을 높이기 위해서는 현행 물抽出方法을 溶媒抽出로의 轉換이나 脂肪皮膜 處理에 의한 吸濕物性을 改善함이 바람직할 것으로 판단된다. To compare the keeping quality of freeze and spray dried red ginseng extract powders(RGEPs) and commercial dehydrated tea products. particle sizes and initial moisture contents of these products were measured, and the relationships between crude fat contents and moisture contents and/or densities were studied.<br/> Particle sizes of RGEPs and commercial dehydrated tea products were below 100 mesh. and particle sizes of freeze dried products were higher than those of spray dried products. Initial moisture contents of freeze and spray dried RGEPs were 3.58% and 4.56%. and those of freeze and spray dried coffees were 2.17% and 3.52%. respectively. Crude fat contents of tang and ssanghwa tea were 4.12% and 0.62%. and densities of tang and ssanghwa tea were 0.89 g/ml and 0.59 g/ml, respectively. Absorption rates of tang and ssanghwa tea were the lowest among these products, it was considered because of crude fat contents of tang and ssanghwa tea were higher than these of the other products, and densities of tang and ssanghwa tea were higher than these of the other products. Notwithstanding absorption rates of RGEPs were lower than those of coffees. to maintain lower keeping quality of RGEPs than that of coffees, it was considered that RGEPs are not only lower to coffees in crude fat contents but also in densities. A sinificant relationships were found between keeping quality and crude fat content and/or density.

구절초 에탄올 추출물의 FcεRI α chain 발현 저해효과

심선엽(Sun-Yup Shim),변대석(Dae-Seok Byun) 한국식품과학회 2011 한국식품과학회지 Vol.43 No.2

KU812F 세포는 세포표면에 FcεRI을 발현하고 있어, IgE를 매개로 한 알러지 반응에 있어 중요한 역할을 담당하고 있는 것으로 알려져 있다. KU812F 세포를 이용하여, FcεRI α chain 발현에 있어 구절초 에탄올 추출물의 저해효과를 조사하였다. 본 연구 결과, FcεRI α chain의 세포표면 발현량 및 mRNA수준을 구절초 추출물이 감소시키는 것을 flow cytometry 및 RT-PCR로 각각 확인하였다. 또한, 구절초 추출물은 CRA-1 자극에 의한 히스타민 유리를 농도 의존적으로 억제시켰다. 이러한 결과는 구절초 추출물이 FcεRI α chain 발현을 감소시킴으로써, 히스타민 유리가 억제되고, 이를 통해 항알러지 활성에 기여하는 것으로 생각된다. Human basophilic KU812F cells express a high affinity for IgE receptor, FcεRI, which plays an important role in immunoglobulin E (IgE)-mediated allergic reactions. Using the human basophilic KU812F cells, we assessed the inhibitory effects of the ethanolic extract from Chrysanthemum zawadsaki(CZ) on FcεRI α chain expression. Flow cytometric analysis showed that cell surface FcεRI α chain expression was suppressed when the cells were cultured with CZ extract. RT-PCR analysis showed that the mRNAs for FcεRI α chain decreased by the treatment of CZ extract. Moreover, CZ extract was also observed to result in a reduction in the release of histamine from anti-FcεRI antibody (CRA-1)-stimulated cells. These results suggest that CZ extract may exert anti-allergic activity through down-regulation of FcεRI α chain expression and a subsequent decrease in histamine release.

담수어의 지질에 관한 연구 7. 천연 및 양식 뱀장어와 붕장어의 지질성분 비교

최진호,임채환,배태진,변대석,윤태헌,CHOI Jin-Ho,RHIM Chae-Hwan,BAE Tae-Jin,BYUN Dae-Seok,YOON Tai-Heon 한국수산과학회 1985 한국수산과학회지 Vol.18 No.5

양식 뱀장어의 품질을 지질성분면에서 평가하기위하여 천연 및 양식 뱀장어의 지질 조성 및 이들 지질의 구성지방산을 분석${\cdot}$비교하였고, 붕장어의 지질성분과도 비교하였다. 또 양식 뱀장어의 지방산과 사료 지방산을 분석${\cdot}$비교한 결과는 다음과 같다. 1. 총지질 함량은 양식 뱀장어가 천연 뱀장어 보다는 약간 높은 반면 붕장어 보다 약 2배 정도 높았다. 부위별 지질 함량은 뱀장어는 가식부($27.16{\sim}29.70\%$)가 내장부($5.10{\wim}5.86\%$)보다 훨씬 높았으나 붕장어는 거의 비슷하였다. 2. 천연 및 양식 뱀장어와 붕장어의 지질 조성은 거의 비슷한 경향을 나타내고 있었다. 즉 중성지질이 가장 많고, 인지질, 당지질의 순이었다. 또 부위별 지질 조성은 중성지질은 가식부가 내장부보다. 많은 반면 인지질과 당지질은 내장부가 가식부보다 많았다. 또 중성지질은 TG의 함량이 가장 많았으며 인지질은 PC와 PE가 가장 많았다. 3. 식용으로 이용되는 가식부의 중성지질은 $C_{14:0},\;C_{16:0},\;C_{18:1}$산은 양식 뱀장어가 천연 뱀장어보다 높은 반면 $C_{16:1},\;C_{18:2},\;C_{18:3},\;C_{20:4},\;C_{20:5},\;C_{22:5},\;C_{22:6}$ 산은 천연산이 양식산보다 높았다. 붕장어의 경우는 $C_{18:0},\;C_{20:4},\;C_{22:6}$산이 천연 및 양식 뱀장어에 비해 훨씬 높은 것이 특징적이었다. 또 인지질의 경우는 $C_{18:0},\;C_{18:2}$산이 양식 뱀장어가 천연 뱀장어보다 높은 반면 $C_{16:0},\;C_{16:1},\;C_{18:1},\;C_{18:3},\;C_{20:4},\;C_{20:5},\;C_{22:5},\;C_{22:6}$산은 천연산이 양식산보다 높았다. 4. 중성지질의 불포화도(TUFA/TSFA)는 천연 및 양식 뱀장어와 붕장어 사이에는 차이가 거의 없었지만, 인지질의 경우는 천연 뱀장어가 양식 뱀장어 및붕장어 보다 높았다. 가식부의 필수지방산 함량은 중성지질은 천연산이 양식산보다 3배이상 높았으며, 또 붕장어는 뱀장어보다 훨씬 높았다. 그러나 인지질의 경우에는 필수지방산 함량에 큰 차이가 없었다. 5. 가식부의 W3 고도불포화지방산 함량은 중성지질은 천연 뱀장어가 양식 뱀장어 및 붕장어보다 $2.0{\sim}2.5$배 정도 높았으며 인지질의 경우도 천연 뱀장어가 양식뱀장어 및 붕장어보다 훨씬 높았다. 6. 사료 지방산(B)에 대한 양식 뱀장어의 지방산 (A)의 비(A/B)를 비교하여 보면 linoleic acid ($C_{18:2}\;w6$), linolenic acid ($C_{18:3}\;w3$) 등의 필수지방산과 eicosapentaenoic acid ($C_{20:5}\;w3$), docosahexaenoic acid ($C_{22:6}\;w3$)등의 w3 고도불포화지방산의 A/B비가 $0.23{\sim}0.48$로 아주 낮아, 이들 불포화지방산의 polyene 산의 생합성 및 체성장에 크게 관계할 것으로 판단되었다. This study was designed to compare the lipid components among wild and cultured eel, Anguilla japonica, and conger eel, Astroconger myriaster. The lipid components of cultured eel were analyzed and compared with those of wild and conger eel. In the content of total lipid, the lipid content in cultured eel was slightly higher than that in wild one, but 2 times higher than that in conger eel. The lipid contents in edible portion of wild and cultured eel were 5 times higher than those in viscera, but the lipid content in edible portion of conger eel showed a similar trend to that in viscera. In the fatty acid composition of neutral lipid in edible portion, percentages of $C_{14:0},\;C_{16:0}\;and\;C_{18:1}$ in cultured eel were higher than those in wild one, while percentages of $C_{16:1},\;C_{18:2},\;C_{18:3},\;C_{20:4},\;C_{20:5},\;C_{22:5}\;and\;C_{22:6}$ lower, and percentages of $C_{18:0},\;C_{20:4}\;and\;C_{22:6}$ in conger eel were noticeably higher than those in wild and cultured eels. In the case of phospholipid in edible portion, percentages of $C_{18:0}\;and\;C_{18:2}$ in cultured eel were higher than those in wild one, while percentages of $C_{16:0},\;C_{16:1},\;C_{18:1},\;C_{18:3},\;C_{20:4},\;C_{20:5},\;C_{22:5}\;and\;C_{22:6}$ lower. The unsaturation (TUFA/TSFA) of neutral lipid was no significant difference among wild and cultured eel, and conger eel, but that of phospholipid in wild eel was higher than that in cultured eel and conger eel. The essential fatty acid content(TEFA) of neutral lipid in edible portion of wild eel was 3 times higher than that of cultured one. but the TEFA of phospholipid in edible portion was no significant difference among wild and cultured eels, and conger eel. The w3 highly unsaturated fatty acid content (w3 HUFA) of neutral lipid in edible portion of wild eel was 2.0 to 2.5 times higher than that of cultured eel and conger eel, but the w3 HUFA of phospholipid in edible portion of wild eel was noticeably higher than that of cultured eel and conger eel. In the ratio (A/B) of fatty acid content (A) in cultured eel to that (B) in diet, the A/B ratios of $C_{18:2}\;w6,\;C_{18:3}\;w3,\;C_{20:5}\;w3\;and\;C_{22:6}\;w3$ were 0.23 to 0.48 much lower than the other fatty acid. Consequently, it is considered that the ratios of w3 HUFA is related to the biosynthesis of polyenoic acid and growth rate of cultured eel.