참깨박, 흑참깨박 및 들깨박 에탄올 추출물의 효소처리에 따른 생리활성

손종연 ( Jong Youn Son ),장성환 ( Sung Hwan Jang ) 한국식품조리과학회(구 한국조리과학회) 2013 한국식품조리과학회지 Vol.29 No.4

본 연구에서는 참깨박, 흑참깨박 및 들깨박의 80% 에탄올 추출물과 그들의 효소분해물의 총 플라보노이드와 총 페놀 함량, DPPH에 의한 전자공여능 측정, 아질산염 소거능, SOD 유사활성능, ferrous ion chelating 효과를 비교, 조사하였다. 참깨박, 흑참깨박 및 들깨박의 80% 에탄올 추출물의 총페놀 함량은 각각 116.90, 102.20 및 141.90 mg/g이었으며, 총플라보노이드 함량은 각각 64.10, 32.00 및 131.90 mg/g이었다. 참깨박, 흑참깨박 및 들깨박 추출물의 효소분해물의 총페놀 함량은 각각 413.30, 221.20 및 409.10 mg/g이었으며, 총플라보노이드의 함량은 각각 361.80, 103.30 및 345.80 mg/g이었다. 전자공여능, 아질산염 소거능, SOD 유사활성능 및 금속제거능은 80% 에탄올 추출물보다 효소분해물에서 더 높았다. 전자공여능, SOD 유사활성, Ferrous ion chelating 효과의 크기는 들깨박 > 참깨박 > 흑참깨박의 순이었으며, 아질산염소거능(pH 1.2)의 크기는 참깨박 > 들깨박 > 흑참깨박의 순이었다. This study was investigated physiological activities of enzyme hydrolysates in 80% ethanol extracts from sesame, black sesame and perilla cake. Total phenol contents in 80% ethanol extracts of sesame, black sesame and perilla cake were 116.90, 102.20 and 141.90 mg/g, respectively. Whereas total flavonoid contents were 64.10, 32.00 and 131.90 mg/g, respectively. Total phenol contents of enzyme hydrolysates in 80% ethanol extracts from sesame, black sesame and perilla cake were 413.30, 221.20 and 409.10 mg/g, respectively. Whereas total flavonoid contents were 361.80, 103.30 and 345.80 mg/g, respectively. Electron donating effects, nitrite-scavenging abilities, ferrous ion chelating effect and SOD-like activities increased by emzymatic hydrolysis. The order of Electron donating effects, nitrite-scavenging abilities and SOD-like activities by emzymatic hydrolysis was perilla > sesame > black sesame cake. And the order of nitrite-scavenging abilities(pH 1.2) was sesame > perilla > black sesame cake.

$\beta$-Glucosidase 처리된 참깨박 추출물의 항산화 및 상승효과

손종연,강동우,신길만 한국식품영양학회 2001 韓國食品營養學會誌 Vol.14 No.6

참깨 탈지박에 다량존재하는 수용성 lignan화합물을 $\beta$-glucosidase로 처리하여 얻어진 참깨박 추출물의 항산화 효과 및 기존 항산화제들과의 상승효과를 비교, 검토하고자 하였다. 참깨박 추출물 중에서도 sesamin 및 sesamolin이 peak가 확인되었으며, 각각 8.32%(8,315.4mg/100g) 및 0.28%(2,824.5mg/100g)의 함량을 나타냈다. Sesamin과 sesamolin은 배당체의 aglycone으로서 탈지박 중에 존재하는 것으로 나타났다. 참깨박 추출물의 항산화효과는 첨가농도가 증가함에 따라 증가되었으며, 이들의 효과는 같은 농도(100ppm)의 $\alpha$-tocopherol이나 ascorbyl palmitate 첨가구보다 항산화효과가 우수하였으나 BHA보다는 다소 약한 효과를 보였다. 또한 가수분해 물은 $\alpha$-tocopherol과 강한 상승 작용을 보여주었으나 ascorbyl palmitate와는 비교적 약한 상승작용을 나타내었다. The antioxidant and synergistic effects of sesame oil cake extract treated with $\beta$ -glucosidase were examined. The sesamin and sesamolin were identified from the 80% ethanol extract of seame oil cake treated with $\beta$ -glucosidase, which suggested the presence of the active substances as their glycosides in sesame seed. The contents of sesamin and sesamolin in sesame oil cake extract were about 8.32% (8,315.4 mg/100g) and 0.28% (2,824.5mg/100g) , respectively. Sesame oil cake extract showed antioxidant activity at concentrations of 50ppm, 100ppm and 200ppm, and the effect was Increased with the addition of sesame oil cake extract. The antioxidant effect of sesame oil cake extract was stronger than that of $\alpha$-tocopherol or ascorbyl palmitate, but weaker than of BHT Also, when the sesame oil cake extract(50ppm) was used in combination with $\alpha$-tocopherol(50 ppm), the sesame oil cake showed very strong synergistic effect.

Sesame cake extract attenuates dextran sulfate sodium-induced colitis through inhibition of oxidative stress in mice

통갈락,박정용,박계원,양동권 한국식품과학회 2024 Food Science and Biotechnology Vol.33 No.3

Inflammatory bowel disease (IBD) is a chronic inflammatory disease occurring in the gut causing chronic diarrhea and abdominal pain with severe complications. Sesame cake is a by-product of sesame oil production, possessing various beneficial properties; however, little is known about the effect of sesame cake extract (SCE) against IBD. The aim of this study was to investigate the protective effect of SCE against dextran sulfate sodium (DSS)-induced colitis in mice. Administration of SCE was first performed at 7 days before treating mice with 2.5% DSS to induce colitis for 7 days. SCE pretreatment improved symptoms of DSS-induced colitis. In addition, SCE ameliorated histopathological damages of the mucus layer in colon tissues and decreased pro-inflammatory cytokines in colitis-induced mice. SCE also suppressed apoptosis and oxidative stress in colitis-induced colon tissues. Together, these findings suggest that SCE could be potential nutraceuticals for treating colitis.

참깻묵의 자연발화온도와 활성화 에너지를 통한 화재 및 폭발의 위험성 평가

변성호 ( Sung-ho Byun ),최유정 ( Yu-jung Choi ),유두열 ( Doo-yeol Yoo ),김경수 ( Kyoung-su Kim ),오재근 ( Jae-geun Oh ),문병선 ( Byung-seon Moon ),최재욱 ( Jae-wook Choi ) 한국화학공학회 2021 Korean Chemical Engineering Research(HWAHAK KONGHA Vol.59 No.2

Sesame seed oil cakes are classified as the animal or plant origin among the flammable liquids, and the fire occurs due to the spontaneous ignition through the accumulation of heat during the storage of residues after the extraction of sesame oil. In order to elucidate the cause of the spontaneous ignition of sesame seed oil cakes, the thickness (3 cm, 5 cm, 7 cm and 14 cm) of the sample container was varied, and the spontaneous ignition temperature was measured depending on the storage volume. Thus, the spontaneous ignition temperature was measured to be 180 ℃ at the thickness of 3 cm, 160℃ at 5 cm, 145 ℃ at 7 cm and 130 ℃ at 14 cm. As the thickness of the sample container increased, the critical ignition temperature decreased, and the induction time to spontaneous ignition and the time to reach the maximum temperature became longer. Furthermore, the apparent activation energy by the critical ignition temperature, which is the average temperature of ignition and non-ignition, was 97.10 [kJ/mol]. With these data, ignition characteristics of sesame seed oil cakes were determined.

Antioxidant activity of sesame cake extracts obtaining using various ethanol extraction conditions

Kyoung Ah Lee,Keun Young Min,Na-Kyoung Lee,Kyung Hoon Chang,Seong Jun Cho,Won Dae Chung,Hyun-Dong Paik 한국식품과학회 2017 한국식품과학회지 Vol.49 No.3

The antioxidant activities of sesame cake extracts prepared using ethanol and hot water were evaluated. Seventy percent-ethanol extracts yielded the highest total phenolic (96.56 mg/g extract) and flavonoid (8.35 mg/g extract) contents. In the β-carotene bleaching and ferric thiocyanate test, 30%-, 50%-, and 70%-ethanol extracts exhibited higher antioxidant activity than that exhibited by 90%-ethanol extracts. However, 90%-ethanol extracts showed greater antioxidant activities in phenyl-2-picryl-hydrazyl free radical scavenging test and thiobarbituric acid test using corn oil. The antioxidant activities of sesame cake extracts did not correlate with the total phenolic and flavonoid contents; however, the results suggest that oxidative stability may be improved by sesame cake extracts.

Sesame cake protein hydrolysis by alcalase: Effects of process parameters on hydrolysis, solubilisation, and enzyme inactivation

Elçin Demirhan,Belma Özbek,Dilek K l ç Apar 한국화학공학회 2011 Korean Journal of Chemical Engineering Vol.28 No.1

We investigated the effects of process parameters (substrate concentration, enzyme concentration, temperature and pH) on the hydrolysis and solubilization of sesame cake protein as well as enzyme stability. The sesame cake protein was hydrolyzed by Alcalase enzyme (a bacterial protease produced by a selected strain of Bacillus Licheniformis)that was chosen among five commercial enzymes examined. The optimum process conditions for hydrolysis and solubilization were obtained as 15 g L^(−1) substrate concentration, 3 ml L^(−1) enzyme concentration, 50 ℃ and pH 8.5. Under these conditions, the values of degree of hydrolysis and solubilization were found as 26.3% and 82.1%, respectively,and enzyme lost its activity by approx. 56% at the end of 120 min processing time. Modeling studies were performed to determine the kinetics of hydrolysis, solubilization and enzyme inactivation. The relationship between hydrolysis and solubilization was found linear for all experimental conditions examined. The inactivation energy of Alcalase at the temperature range of 45-55 ℃ was determined to be 25544 J mol^(−1).

유기질비료(채종유박과 구아노)의 시비가 첫물차 생육 및 품질에 미치는 영향

고광섭(Kwang-Sup Ko),이진호(Jin-Ho Lee),유주(Ju Yoo),이민석(Min-Seuk Lee),이정대(Jeong-Dae Lee),김영걸(Young-Gul Kim) 한국차학회 2010 한국차학회지 Vol.16 No.3

This study was carried out to evaluate the effects of organic fertilizer on the growth and quality of the first crop of tea. Test plots were applied with a combination of organic fertilizers, spring fertilizer (sesame oilseed cake), and budding stage fertilizer (Guano) in February and April, and the results were compared with those of a non-treatment plot. Yield, number of new shoots, and weight of one bud were not significant amotg the treatments. However, the rate of banjhi shoot growth was clearly reduced as application time increased. Chlorophyll contents increased in April 12 days after the addition of budding stage fertilizer, which was 2 months after spring fertilizer was applied. In addition, usage of tea taste indicator compounds showed that total free amino acid and theanine contents linearly increased as application time increased, indicating that the combined application of budding stage fertilizer influenced the contents of chlorophyll and nitrogen compounds. Contribution of guano fertilizer resulted in increases in the contents of total free amino acids and theanine by 13.44 ± 4.01% and 11.81 ± 4.49%, respectively. Conclusively, this strongly suggests that Guano as budding stage fertilizer could be used as a tea taste indicator to increase the contents of total free amino acids and theanine by 10% or more.

Effects of Protein Supplement Sources on Digestibility of Nutrients, Balance of Nitrogen and Energy in Goats and Their In Situ Degradability in Cattle

Khan, M.J.,Nishida, T.,Miyashige, T.,Hodate, K.,Abe, H.,Kawakita, Y. Asian Australasian Association of Animal Productio 1998 Animal Bioscience Vol.11 No.6

The experiment was conducted to determine in situ rumen degradability of soybean meal (SM), fish meal (FM), sesame cake (SC) and Italian ryegrass hay (IRGH) and the effect of supplementing the above protein meals to IRGH on digestibility and balance of nutrients in three Saanen goats. For measuring the degradability, nylon bags containing each meal were incubated in the rumen of one fistulated dry cow for 3, 6, 12, 24, 36, and 48 hrs. Degradability revealed that SM protein was highly degradable in the rumen (99.1%), while FM protein was less degradable (76.8%) with SC protein being intermediate (91.2%) at 48 hrs of incubation (p < 0.01). Degradation rate of the potentially degradable fraction was estimated to be 12.12, 5.88 and 5.88%/hr for SM, FM and SC, respectively. In the metabolism trial, all goats were offered daily 900 g IRGH and one of the supplements, SM (100 g), FM (75 g) or SC (100 g). Intake of DM, OM, CP and GE was similar among diets. However, digestibility of OM for SC diet was significantly lower than that for diets supplemented with FM and SM (p < 0.10). Nitrogen (N) excreted in faeces (p < 0.05) and in urine (p < 0.10) was, respectively, higher and lower for SC diet than that for the other two diets. The same tendency was observed in energy losses in faeces (p < 0.10) and in urine (p < 0.05). There was no difference in energy loss in methane or in heat production among diets. Consequently, no significant difference was observed in N retention (2.13, 0.42 and -0.11 g/day for FM, SC and SM diet, respectively) or in energy retention (-1.49, -2.14 and -2.70 MJ/day for FM, SM and SC diet, respectively). These results showed that protein supplements affected the digestion of diets based on grass hay with 7.45% CP in DM in goats, although there was no significant influence on N or energy retention.

Improvement of L-carnitine and Sesaminol in Sesame Oil Cake by Fermentation Using Monascus purpureus K/M 1

Hyeli YUN,Hayoung KIM,Juho LIM,Sohyung KWAK,Doman KIM 한국생물공학회 2022 한국생물공학회 학술대회 Vol.2022 No.4

Characterization of Natural Compounds as Inhibitors of NS1 Endonuclease from Canine Parvovirus Type 2

Kwak So-Hyung,Kim Hayeong,Yun Hyeli,Lim Juho,Kang Dong-Hyun,Kim Doman 한국미생물·생명공학회 2023 Journal of microbiology and biotechnology Vol.33 No.6

Canine parvovirus type 2 (CPV-2) has high morbidity and mortality rates in canines. Nonstructural protein 1 (NS1) of CPV-2 has endonuclease activity, initiates viral DNA replication, and is highly conserved. Thus, it is a promising target for antiviral inhibitor development. We overexpressed a 41.9 kDa active recombinant endonuclease in Escherichia coli and designed a nicking assay using carboxyfluorescein and quencher-linked ssDNA as substrates. The optimal temperature and pH of the endonuclease were 37°C and pH 7, respectively. Curcumin, bisdemethoxycurcumin, demethoxycurcumin, linoleic acid, tannic acid, and α-tocopherol inhibited CPV-2 NS1 endonuclease with IC50 values of 0.29 to 8.03 μM. The extracted turmeric, yerba mate, and sesame cake suppressed CPV-2 NS1 endonuclease with IC50 values of 1.48, 7.09, and 52.67 μg/ml, respectively. The binding affinity between curcumin, the strongest inhibitor, and CPV-2 NS1 endonuclease by molecular docking was −6.4 kcal/mol. Curcumin inhibited CPV-2 NS1 endonuclease via numerous hydrophobic interactions and two hydrogen bonds with Lys97 and Pro111 in the allosteric site. These results suggest that adding curcuminoids, linoleic acid, tannic acid, α-tocopherol, extracted turmeric, sesame cake, and yerba to the diet could prevent CPV-2 infection.