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조승화,임은정,구수연,정도연 한국식품과학회 2024 한국식품과학회지 Vol.56 No.1
This study was conducted to investigate the protective effects of kombu vinegar against alcoholic liver damage in mouse. Based on an evaluation the antioxidant capacity of kombu vinegar, the antioxidant ability had a similar level to ascorbic acid, a positive control, in terms of DPPH radical-scavenging activity. After administering 2.5 and 4 mL/kg/10 mL of an alcohol and vinegar combination to a 6-week-old C57BL/6 mouse (male), the concentrations of alanine aminotransferase, aspartate transaminase, alkaline phosphatase, gamma-glutamyl transfease and lactate dehydrogenase in the blood were decreased significantly compared to those in the control group, especially with a high concentration (4 mL/kg/ 10 mL). The level of malondialdehyde in the blood, which is used as an indicator of lipid peroxidation, tended to decrease in the kombu vinegar treatment group compared to that in the control group. From these results, it is believed that kombu vinegar will have a positive effect on improving liver damage caused by alcohol.
조승화,김은지,임은정,김진경,정도연 한국식품저장유통학회 2019 한국식품저장유통학회지 Vol.26 No.2
This study was conducted to investigate the physicochemical and biological properties of Gochujang in the presence of fermented apple products. To accomplish this, apple was fermented using Lactobacillus sakei SRCM101059, and the products was used with Gochujang. No big differences in general chemical compositions was observed between three kinds of Gochujang tested in study, not added apple Gochujang (NAG), Gochujang with apple liquid (LAG), Gochujang with fermented apple (FAG). However, analysis of free sugar revealed that fructose and glucose had an especially high proportion in FAG. FAG had high contents of free amino acids such as phosphoserine, threonine, phenylalanine, and proline. FAG showed the antioxidant activity such as 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity (40.16%) and superoxide dismutase (SOD)-like activity (43.12%). The activity was higher than those of others. FAG treatment significantly reduced lipopolysaccharide (LPS) induced nitric oxide (NO) and cytokine levels tumor necrosis factor (TNF)-α. Thus, FAG treatment was considered to be more effective in suppressing cell injury by inflammatory cytokine through the inhibition of LPS-induced NO and TNF-α. We confirmed that FAG had improved antioxidant activity and anti-inflammatory effects. Overall, the result of this study indicates that there is a potential to develop functional foods by the addition of fermented apple.
쌀 및 콩 발효 균주선발과 이를 적용한 조미용 저염된장의 평가
조승화,임은정,강현진,박슬기,정도연 한국식품과학회 2022 한국식품과학회지 Vol.54 No.1
This study investigated the strains and fermentation characteristics of used to ferment a mixture of rice and soybeans to manufacture low-salt doenjang for flavoring. The soybean and rice mixture was fermented using three selected strains of Aapergillus oryzae and Bacillus sp. The changes in quality of the fermented products were found to be dependent on the aging period. Therefore, the strain and a suitable aging period were seleted based on the increases in AN, total sugar, and reducing sugar. The fermented products were prepared and mixed, using the selected or commercially available strains (the sample and control, respectively), to create low-salt doenjang. Following this, their characteristics were compared. The sample had a higher content of taste-related ingredients(free amino acid, nucleic acid-related substances) than the control. Using the selected strain to ferment a rice and soybean mixture will thus be expected to enhance the flavor of industrially produced seasoned doenjang.