씨앗의 혼입이 Black Raspberry 발효주의 화학적 특성에 미치는 영향

이보경(Bo-Kyung Lee),신혜현(Hye-Hyun Shin),정지현(Ji-Hyun Jung),황금택(Keum Taek Hwang),김태영(Tae-Young Kim) 한국식품영양과학회 2009 한국식품영양과학회지 Vol.38 No.5

Black raspberry의 씨앗을 즙에 포함하여 발효주를 제조한 후 화학적 특성을 분석하여 씨앗을 활용한 새로운 과일주의 개발 가능성을 검토하였다. pH는 발효 초기에 감소하였다가 완료 시점일까지 증가하는 경향을 보였고, 산도는 발효초기에 증가하여 완료시점까지 변화가 없었으며, pH와 산도 모두 제조법에 따른 차이는 없었다. 발효가 진행될수록 당함량은 감소하고 알코올 함량은 증가하였으며, 제조법에 따른 차이는 없었다. L<SUP>*</SUP>, a<SUP>*</SUP>, b<SUP>*</SUP> 값은 12일까지 증가하는 경향을 보이다가 이후에는 감소하거나 변화가 없었으며, 씨앗을 포함하여 발효한 것이 낮은 경향을 보였으나 유의적이진 않았다. Monomeric anthocyanin과 polyphenol 함량은 발효가 진행될수록 감소하는 경향을 보였으며, monomeric anthocyanin 함량은 제조법에 따른 차이가 없었고, polyphenol 함량은 유의적이진 않지만 씨앗을 포함하여 발효시킨 것이 높게 나타났다. 휘발성 성분 중에는 알코올 성분들이 대부분을 차지했으며, 제조법에 따른 뚜렷한 차이를 보이지 않았다. 관능평가 결과, 색, 향, 맛에 대한 기호도와 종합적인 기호도 모두 두 발효주 간의 차이는 없었다. 씨앗을 포함한 black raspberry 발효주가 과즙액만을 이용한 발효주에 비하여 polyphenol 함량이 다소 높은 경향과 함께 발효에 따른 화학적 특성이 처리구간에 유사하였다. 따라서 씨앗을 발효 재료로 혼입하여 사용할 때 화학적 특성과 관능적 특성에 크게 영향을 주지 않으면서 씨앗에 함유되어 있는 생리활성물질의 효과를 얻을 수 있을 것으로 판단한다. Black raspberry was fermented with or without seeds. Chemical characteristics were analyzed during wine fermentation. pH of black raspberry wine decreased in the early stage of the fermentation and thereafter increased. Total acidity increased until the 4th day of fermentation with little change afterwards. Both pH and acidity were not affected by the blending of the seeds. Sugar concentration decreased and alcohol concentration increased during the fermentation, and they were not influenced by the blending of the seeds. L<SUP>*</SUP>, a<SUP>*</SUP>, and b<SUP>*</SUP> values of black raspberry wines tended to increase until the 12th day of the fermentation and decreased or little changed thereafter. L<SUP>*</SUP>, a<SUP>*</SUP>, and b<SUP>*</SUP> values of black raspberry wines made from the fruits with seeds (BRSW) were lower than those of black raspberry wines without seeds (BRW) with no significance. Monomeric anthocyanin (MA) and polyphenol contents (PC) decreased during fermentation. MA was not significantly influenced by the blending of the seeds. PC in BRSW were higher than those in BRW with no significance. Alcohols were the major volatile components, and there were no differences between alcohol compositions in the two wines. There were also no differences in color, flavor, taste and overall acceptability in sensory characteristics. Similarity in the chemical characteristics between the BRSW and BRW suggests that development of black raspberry wine with seeds blended is possible.

Black Raspberry 침출액의 Anthocyanin 및 Polyphenol 함량과 항산화능

이보경(Bo-Kyung Lee),신혜현(Hye-Hyun Shin),정지현(Ji-Hyun Jung),황금택(Keum Taek Hwang),이연숙(Yeon-Sook Lee),김태영(Tae-Young Kim) 한국식품영양과학회 2009 한국식품영양과학회지 Vol.38 No.2

Black raspberry 과실을 원형으로 사용하거나, 손으로 으깨거나, 녹즙기로 갈아서 20%, 40%, 60%, 80% ethanol에 담가(용액 900 mL 당 과실 125 g) 30, 60, 90일 동안 침출한 후 각 침출액에 대한 monomeric anthocyanin 함량, polyphenol 함량, DPPH와 ABTS free radical scavenging activity를 측정하였다. 과실의 형태와 상관없이 20% ethanol을 사용하여 침출한 경우에 monomeric anthocyanin 함량과 polyphenol 함량이 유의적으로 낮았다. 침출기간이 길어질수록 monomeric anthocyanin 함량과 polyphenol 함량이 감소하는 경향을 보였으며, 50% DPPH와 ABTS free radical scavenging activity는 20% ethanol에서 침출한 경우에 비교적 높아 항산화능이 낮았다. 이러한 연구 결과로 볼 때 black raspberry 침출 시 20% ethanol을 제외한 용매를 사용하고 과실은 으깨거나 마쇄할 필요 없이 원형 그대로 사용하는 것이 효율적이며, black raspberry의 가공 시 침출기간도 중요한 고려사항인 것으로 생각된다. Intact black raspberry fruits, which were crushed by hand or ground using a blender, were immersed in 20%, 40%, 60%, and 80% ethanol (125 g fruits per 900 mL ethanol) and exuded for 30, 60, and 90 days at room temperature. Monomeric anthocyanin contents (MAC) and polyphenol contents (PHC) of the exudates were determined measuring absorbance using a spectrophotometer. DPPH and ABTS free radical scavenging activities (50%; SC??) were determined for the antioxidant activities of the exudates. Twenty % ethanol exudates from black raspberry had significantly lower MAC and PHC regardless of the fruit types. SC?? were higher in 20% ethanol exudates, suggesting 20% ethanol exudates from black raspberry had lower antioxidant activities. MAC and PHC of the black raspberry exudates decreased with time. This study suggests that MAC and PHC in the black raspberry could be exuded more efficiently using 40% or higher concentration of ethanol and that crushing and grinding little affect exuding MAC and PHC. The exudates with higher MAC and PHC showed higher antioxidant activities.

흑보리 막걸리와 베리류 와인의 혼합비율에 따른 식초의 특성

정소희,변보영,박희전,박철수,송지영 한국식품조리과학회 2020 한국식품조리과학회지 Vol.36 No.5

Purpose: This study examined acetic acid fermentation in a mixture of barley and berries and the characteristics of alcohols and vinegars produced from black barley, aronia and black raspberry. Methods: The physicochemical properties, organic acids, polyphenol contents, and antioxidant activity of black barley makgeolli, aronia wine, black raspberry wine, and vinegar produced from their mixture were analyzed. Results: The alcohol contents of black barley makgeolli, aronia wine and black raspberry wine were 6.4%, 12.94%, and 14.77%, respectively, after alcohol fermentation for 14 days. The acidity of vinegar fermented from black barley and black raspberry alcohol mixture(BB) was higher than that of a black barley and aronia mixture(BA), but the addition of black barley makgeolli accelerated the acetic acid fermentation of aronia wine. The organic acids of BA and BB were acetic acid, fumaric acid, citric acid, malic acid, shikimic acid, and quinic acid. The total phenol contents and antioxidant activities of BA and BB increased with increasing concentration aronia and black raspberry wine. Conclusion: The addition of black barley makgeolli increased the production of acetic acid in aronia vinegar. Mixing black barley and berries might be beneficial for vinegar production, reducing the production time, and improving functionality.

초음파 처리에 의한 검정라즈베리 부위별 에탄올 추출물의 산화방지 활성

김기안(Ki An Kim),권지웅(Ji Wung Kwon),김용석(Yong-Suk Kim),박필재(Pill Jae Park),채규서(Kyu Seo Chae) 한국식품과학회 2015 한국식품과학회지 Vol.47 No.4

본 연구는 검정라즈베리 부산물인 줄기, 잎 및 씨 초음파 추출물의 산화방지 활성에 미치는 영향을 살펴보고, 산화방지 활성을 가지는 식품 및 의약품의 개발 가능성을 알아보기 위하여 수행되었다. 검정라즈베리 부위별을 물 및 25, 50, 75, 100% 에탄올을 추출용매로 초음파 추출하여 실험을 진행한 결과 총 폴리페놀 함량의 경우 검정라즈베리 줄기의 25, 50% 에탄올 추출물이 각각 348.21±5.40, 343.39±5.94 ㎎/g으로 가장 높은 함량을 보였고, 잎은 50% 에탄올 추출물이 161.06±3.57 ㎎/g, 씨의 경우는 75% 에탄올 추출물이 266.29±2.51 ㎎/g으로 나타나 줄기의 총 폴리페놀 함량이 가장 높음을 확인하였다. 페놀성 화합물 10종의 분석 결과 모든 시료에서 갈산과 엘라그산이 가장 높은 함량의 화합물로 분석되었고, 쿼르세틴, 페룰산, 쿠마르산, 카페산, 루틴, 루테올린은 모든 추출물에서 분석되었다. 총 플라보노이드 함량을 측정한 결과에서는 추출용매간에 함량에 차이가 나타나는 것을 확인하였는데, 줄기는 25% 에탄올 추출물이 76.02±4.23 ㎎/mL로 가장 높은 함량을 보였고, 잎의 경우는 50% 에탄올 추출물이 82.28±0.54 ㎎/mL로 가장 높았으며, 씨의 경우는 75% 에탄올 추출물이 82.40±2.49 ㎎/mL로 가장 높게 나타났다. 산화방지 활성 검증을 위한 DPPH 및 ABTS 라디칼 소거활성의 EC<SUB>50</SUB> 값을 비교한 결과 총 폴리페놀 함량이 가장 높았던 줄기의 활성이 가장 높았으며, 씨>잎 순으로 높은 라디칼 소거활성을 보였고, 추출용매 조건에 따라서 활성의 차이가 크게 나타났다. 또한 환원력을 측정한 결과에서도 줄기>씨>잎 순으로 높은 환원력을 보였고, 검정라즈베리 부산물인 줄기, 잎 및 씨 모두 높은 수준의 산화방지 활성을 가지는 것으로 확인되었으며, 추출조건으로는 줄기의 경우 25, 50% 에탄올, 잎의 경우 50% 에탄올, 씨의 경우 75% 에탄올 용매 조건에서 산화방지 활성이 가장 우수한 것으로 나타났다. 결과적으로 검정라즈베리 부산물인 줄기, 잎 및 씨 모두 산화방지 활성이 우수한 천연소재로서의 이용이 가능할 것으로 판단되었고, 특히 줄기의 경우 산화방지 활성이 매우 뛰어나 건강기능 식품 및 의약품과 같은 산업적 이용 가치가 높을 것으로 판단된다. This study was carried out to investigate the antioxidant effects of different parts (stems, leaves, and seeds) of the black raspberry for utilization as food materials. Different parts of the black raspberry were subjected to extraction via ultra-sonication extraction methods using water and ethanol at various concentrations (25, 50, 75, and 100%). Antioxidant capability of the extracts were determined by amounts of phenolic compounds, with flavonoid contents, radical scavenging activity, and reducing power. Irrespectively of ethanol concentration, extracts of stem showed the highest total phenolic compounds and antioxidant activities among different parts of black raspberry. The total phenolic compounds extracted from the black raspberry stem using 25 and 50% ethanol showed 348.21±5.40 and 343.39±5.94 ㎎/g, respectively. Fifty percent ethanol extracts of the black raspberry stem showed the highest DPPH (EC50 value: 60.89 ㎍/mL) and ABTS radical scavenging activities (EC50 value: 82.57 ㎍/mL). Further, 25% ethanol extacts of the black raspberry stem (0.263±0.004) was found to have the highest reducing power. The highest antioxidant activity of black raspberry stem indicates that black raspberry stem may be useful source for functional food.

Anti-Inflammatory and Anti-Superbacterial Activity of Polyphenols Isolated from Black Raspberry

김성근,김현아,김송아,박희국,김원용 대한약리학회 2013 The Korean Journal of Physiology & Pharmacology Vol.17 No.1

The fruit of the black raspberry (Rubus coreanus Miquel) has been employed in traditional medicine,and recent studies have demonstrated its measureable biological activities. However, the root of the black raspberry has not been studied. Therefore, in this study, we evaluated the anti-inflammatory and antibacterial properties of the root and unripe fruit polyphenols of the black raspberry. Both polyphenols proved to have anti-inflammatory activity as evidenced by the decreased nitric oxide (NO),cytokines (IL-1β , IL-6, and IL-10) and prostaglandin E2 (PGE2) levels in lipopolysaccharide (LPS)-stimulated RAW 264.7 murine macrophages. However, root polyphenols showed stronger antiinflammatory activity than fruit polyphenols. LPS-induced mRNA and protein expressions of inducible NO synthase (iNOS) and cyclooxygenase (COX)-2 levels were also decreased, confirming the antiinflammatory activity. Root polyphenols showed lethal activity against methicillin-resistant Staphylococcus aureus (MRSA), carbapenem-resistant Acinetobacter baumannii (CRAB), and Bacillus anthracis. In contrast, the black raspberry fruit did not demonstrate these properties. These data provide the first demonstration that black raspberry root has potential anti-inflammatory and antisuperbacterial properties that can be exploited as alternatives for use in the food and cosmetic industries and/or as pharmaceuticals.

Anti-Inflammatory and Anti-Superbacterial Activity of Polyphenols Isolated from Black Raspberry

Kim, Seong Keun,Kim, Hyuna,Kim, Song Ah,Park, Hee Kuk,Kim, Wonyong The Korean Society of Pharmacology 2013 The Korean Journal of Physiology & Pharmacology Vol.17 No.1

The fruit of the black raspberry (Rubus coreanus Miquel) has been employed in traditional medicine, and recent studies have demonstrated its measureable biological activities. However, the root of the black raspberry has not been studied. Therefore, in this study, we evaluated the anti-inflammatory and antibacterial properties of the root and unripe fruit polyphenols of the black raspberry. Both polyphenols proved to have anti-inflammatory activity as evidenced by the decreased nitric oxide (NO), cytokines (IL-$1{\beta}$, IL-6, and IL-10) and prostaglandin E2 ($PGE_2$) levels in lipopolysaccharide (LPS)-stimulated RAW 264.7 murine macrophages. However, root polyphenols showed stronger anti-inflammatory activity than fruit polyphenols. LPS-induced mRNA and protein expressions of inducible NO synthase (iNOS) and cyclooxygenase (COX)-2 levels were also decreased, confirming the anti-inflammatory activity. Root polyphenols showed lethal activity against methicillin-resistant Staphy-lococcus aureus (MRSA), carbapenem-resistant Acinetobacter baumannii (CRAB), and Bacillus anthracis. In contrast, the black raspberry fruit did not demonstrate these properties. These data provide the first demonstration that black raspberry root has potential anti-inflammatory and anti-superbacterial properties that can be exploited as alternatives for use in the food and cosmetic industries and/or as pharmaceuticals.

Anti-Inflammatory and Anti-Superbacterial Activity of Polyphenols Isolated from Black Raspberry

Seong Keun Kim,Hyuna Kim,Song Ah Kim,Hee Kuk Park,Wonyong Kim 대한생리학회-대한약리학회 2013 The Korean Journal of Physiology & Pharmacology Vol.17 No.1

The fruit of the black raspberry (Rubus coreanus Miquel) has been employed in traditional medicine, and recent studies have demonstrated its measureable biological activities. However, the root of the black raspberry has not been studied. Therefore, in this study, we evaluated the anti-inflammatory and antibacterial properties of the root and unripe fruit polyphenols of the black raspberry. Both polyphenols proved to have anti-inflammatory activity as evidenced by the decreased nitric oxide (NO), cytokines (IL-1Ղ, IL-6, and IL-10) and prostaglandin E2 (PGE₂) levels in lipopolysaccharide (LPS)- stimulated RAW 264.7 murine macrophages. However, root polyphenols showed stronger anti- inflammatory activity than fruit polyphenols. LPS-induced mRNA and protein expressions of inducible NO synthase (iNOS) and cyclooxygenase (COX)-2 levels were also decreased, confirming the anti- inflammatory activity. Root polyphenols showed lethal activity against methicillin-resistant Staphylococcus aureus (MRSA), carbapenem-resistant Acinetobacter baumannii (CRAB), and Bacillus anthracis. In contrast, the black raspberry fruit did not demonstrate these properties. These data provide the first demonstration that black raspberry root has potential anti-inflammatory and anti- superbacterial properties that can be exploited as alternatives for use in the food and cosmetic industries and/or as pharmaceuticals.

Review : Bioconversion of Cyanidin-3-Rutinoside to Cyanidin-3-Glucoside in Black Raspberry by Crude α-L-Rhamnosidase from Aspergillus Species

( Taehwan Lim ),( Hana Jung ),( Keumtaek Hwang ) 한국미생물 · 생명공학회 2015 Journal of microbiology and biotechnology Vol.25 No.11

Cyanidin-3-glucoside (C3G) has been known to be more bioavailable than cyanidin-3- rutinoside (C3R), the most abundant anthocyanin in black raspberry (Rubus occidentalis). The aim of this study was to enhance the bioavailability of anthocyanins in black raspberry by cleaving L-rhamnose in C3R using crude enzyme extracts (CEEs) from Aspergillus usamii KCTC 6956, A. awamori KCTC 60380, A. niger KCCM 11724, A. oryzae KCCM 12698, and A. kawachii KCCM 32819. The enzyme activities of the CEEs were determined by a spectrophotometric method using ρ-nitrophenyl-rhamnopyranoside and ρ-nitrophenyl-glucopyranoside. The CEE from A. usamii had the highest α-L-rhamnosidase activity with 2.73 U/ml at 60oC, followed by those from A. awamori and A. niger. When bioconversion of C3R to C3G in black raspberry was analyzed by HPLC-DAD, the CEEs from A. usamii and A. awamori hydrolyzed 95.7% and 95.6% of C3R to C3G, respectively, after 2 h incubation. The CEEs from A. kawachii and A. oryzae did not convert C3R to C3G in black raspberry.

GIS 기반 토사유실 특성을 고려한 복분자 재배적지 선정

이근상(Lee Geun Sang),김태준(Kim Tae Joon),심정민(Sim Jeong Min) 대한토목학회 2007 대한토목학회논문집 D Vol.27 No.5D

최근 집중 강우강도에 따른 토사유실 문제가 발생하면서 직물재배 적지선정시 이러한 환경요인을 고려한 접근방법이 필요하게 되었다. 본 연구에서는 토양도, DEM, 토지피복도와 같은 GIS DB를 기반으로 RUSLE 모델을 이용하여 토사유실량을 평가하였으며, 전문가시스템인 AHP 기법에 의한 복분자 재배적지 분석기법과의 연계를 시도하였다. 토사유질 측면을 고려한 복분자 재배적지 분석결과를 평가하기 위해 쌍치면의 복분자 재배지역을 도면으로 구축하여 AHP 기법에 의한 재배적지 분석결과와 비교하였다. 분석결과 적지와 가능지는 각각 약 4.1%와 23.2% 감소한 반면 부적지는 약 24.8% 증가하였으며, 따라서 토사유실에 따른 환경요인이 복분자 재배적지선정에 중요한 영향인자임을 알 수 있었다. Recently soil erosion problem by high rainfall intensity occurs, and approach considering environmental factor is necessary in the selection of suitable cultivation area. This study estimated soil erosion using RUSLE model based on GIS database as soil map, Digital Elevation Model and land cover map, and tried to couple with the analysis result of black raspberry suitability area using AHP (Analytic Hierarchy Process) that is expert system. To estimate the result of black raspberry suitability area considering soil erosion characteristics, this study constructed the current cultivation map of black raspberry in Ssangchimyeon district and compared with the analysis result of black raspberry by Analytic Hierarchy Process. As the result of analysis, Suitability and Possible area decreased nearly 4.1 % and 23.2% respectively, and Non-suitability area increased 24.8%. Therefore, environmental factor by soil erosion is important parameter in the analysis of suitability area of black raspberry.

복분자딸기 탄저병균의 병원성과 기주범위

정우성,김주희,이기권,정성수,이왕휴 한국식물병리학회 2013 식물병연구 Vol.19 No.2

사과, 호박, 고추에서 분리된 탄저병균들(Colletotrichumgloeosporioides, C. orbiculare, C. acutatum)이 복분자딸기에 병원성을 나타냈으며. 특히 사과에서 분리된 탄저병균은 무상처 접종에서도 병원성을 나타냈다. 복분자 딸기에서 분리한 탄저병균(Colletotrichum gloeosporioides,C. coccodes, C. acutatum)은 사과와 딸기에서는 dropping접종에 의해 병원성을 보였으나 고추와 토마토에서는 낮은 병원성을 나타내었다. The strains of Colletotrichum gloeosporioides, C. coccodes, C. acutatum isolated from black raspberry were pathogenic to apple and strawberry after dropping inoculation, but showed weak pathogenicity in hot-pepper and tomato. The anthracnose pathogens of C. gloeosporioides, C. orbiculare, C. acutatum isolated from apple,hot-pepper and pumpkin showed pathogenicity in black raspberry. Moreover, the anthracnose pathogens isolated from apple caused disease symptoms in non-wounded inoculation.