위암 환자의 골수에서 발견된 Cytokeratin 양성세포의 임상적 의의

신정혜,구기범,박성훈,정호영,배한익,유완식,Shin, Jung-Hye,Ku, Ki-Beom,Park, Seong-Hoon,Chung, Ho-Young,Bae, Han-Ik,Yu, Wan-Sik 대한위암학회 2006 대한위암학회지 Vol.6 No.4

Purpose: Controversy still exists over in the prognostic significance of microscopic tumor cell dissemination in patients with cancer. This study evaluated the prognostic implication of isolated tumor cells in the bone marrow of patients with gastric cancer. Materials and Methods: Four hundred nineteen (419) patients who underwent surgery for gastric cancer between June 1998 and July 2000 were enrolled in the study. Bone marrow aspirate was obtained from the iliac crest before removal of the primary tumor. Mononuclear cells were isolated and stained with AE-1/AE-3 PAN-CYTOKERATIN. Results: Cytokeratin-positive cells were found in the bone marrow of 219 patients (52.3%). The incidence varied significantly with the depth of invasion (P=0.021) and the stage (P=0.026). The five-year survival rate of patients with cytokeratin-positive cells was 74.1% and that of patients without cytokeratin-positive cells was 81.1%(P=0.2481). There were no significant differences in the recurrence rate and the site of recurrence according to whether or not cytokeratin-positive cells were present in the bone marrow. Conclusion: The presence of cytokeratin-positive cells in the bone marrow of patients with gastric cancer did not predict outcome and recurrence. Therefore, it cannot be used as a prognostic factor.

채소류와 과칠류 중의 질산염 및 아질산염의 함량

신정혜,강민정,양승미,김형식,성낙주,Shin, Jung-Hye,Kang, Min-Jung,Yang, Seung-Mi,Kim, Hyung-Sik,Sung, Nak-Ju 한국식품위생안전성학회 2002 한국식품위생안전성학회지 Vol.17 No.2

A total of 53 vegetables and fruits, consisting of 23 leaf vegetables, 4 fruits vegetables, 4 edible roots,7 spice vegetables and 15 fruits were analyzed for contents of nitrate and nitrite by ion chromatography. Nitrite was detected 10 of 23 kinds of leaf vegetables, which was dominant in lettuce by average 349.9 mg/kg. Nitrate contents of leaf vegetables were average 578.3 mg/kg, 415.7 mg/kg, 348.6 mg/kg in wild plant, mustard leaf and chinese vegetable, respectively. Nitrite was not detected in fruits vegetables and rootcrops but the nitrate contents were abundant and the highest in squash(average, 86.2 mg/kg) and radish(average, 297.5 mg/kg), respectively. In spice vegetables, mate contents were from 0 to 29.8 mg/kg, but not detected in garlic. In welsh onion, its nitrite were higher in small type than large type, while nitrate contents were higher 3 times in the latter. Nitrate contents of fruits were lower in apple(average, 0.5 mg/kg) and higher in plum(average, 76.6 mg/kg) than other samples.

홍조류의 영양 성분과 항산화 활성

신정혜,최덕주,임현철,서종권,이수정,최선영,성낙주,Shin Jung-Hye,Choi Duk-Ju,Lim Hyun-Cheol,Seo Jong-Kwon,Lee Soo-Jung,Choi Sun-Young,Sung Nak-Ju 한국생명과학회 2006 생명과학회지 Vol.16 No.3

Nutritional components of 4 kinds of red seaweeds, Meristotheca papulosa, Chondrus ocellatus, Gracilaria verrucosa, Gigartina tenella, were investigated to elucidate their functionality. Antioxidant activity and nitrite scavenging activity were analyzed from 70% ethanol extracted from these red seaweeds. Large difference in ash contents was found to exhibit among all samples analyzed in this study; $9.8{\pm}0.2g/100g$ for Gracilaria verrucosa and Gigartina tenella for $17.8{\pm}0.6g/100g$. While its crude fiber content was almost the same as those in other sample within a range between $2.0{\pm}0.4g/100g$ and $6.0{\pm}0.7g/100g$. Phenolic compounds content of Gracilaria verrucosa was also the highest as $78.4{\pm}1.0mg/g$, while the total flavonoids contents of Chondrus ocellatus and Gracilaria verrucosa were $14.9{\pm}0.5mg/g$ and $13.9{\pm}0.8mg/g$, respectively. These amounts were two folds higher than Meristotheca papulosa and Gigartina tenella. The total content of minerals was the highest in Meristotheca papulosa(12,107.7 mg/kg). The amount of glutamic acid was relatively high despite of small variation in measured levels of composition amino acid ($49.1{\sim}125.6mg/g$) for most samples investigated. SOD-like ability was significantly increased with increasing sample concentration, but its activity was lower. Gigartina tenella with highest electron donation ability exhibited increases in activity as $53.96{\pm}0.98%$ in concentration of 250 ${\mu}g/ml$ and $70.52{\pm}1.09%$ in 1000 ${\mu}g/ml$, respectively. In case of concentration of 100 ${\mu}g/ml$, particularly, the level of hydroxy radical scavenging activity were $57.87{\pm}1.70{\sim}62.07{\pm}0.87%$ which was significantly higher activity than ascorbic acid and BHT. Nitrite scavenging activity was the highest in Gracilaria verrucosa. Its activity was also increased from $24.04{\pm}1.9{\sim}27.52{\pm}0.82%$ in $100{\sim}500{\mu}g/ml$ concentration tp $34.81{\pm}1.36%$ in concentration of 1000 ${\mu}g/ml$.

숙성 온도에 따른 마늘의 이화학적 성분 및 항산화 활성의 변화

신정혜(Jung-Hye Shin),최덕주(Duck-Joo Choi),정미자(Mi-Ja Chung),강민정(Min-Jung Kang),성낙주(Nak-Ju Sung) 한국식품영양과학회 2008 한국식품영양과학회지 Vol.37 No.9

열처리 온도를 달리한 마늘의 이화학적 성분 및 항산화활성을 비교하고자 통마늘을 지퍼백에 400±20 g씩 넣어 60, 70, 80 및 90℃로 조절한 incubate에 숙성하면서 1, 3, 6일에 시료를 취하여 이화학적 분석을 실시하였으며 각 열수 및 에탄올 추출물의 DPPH에 대한 전자공여능과 환원력을 통하여 항산화활성을 분석하였다. 열처리 온도를 달리하여 숙성한 마늘의 L, a 및 b값 모두 숙성온도가 높을수록 숙성기간이 경과할수록 유의적으로 낮아졌는데, 60℃에서 6일간 숙성한 시료의 b값은 22.16±0.76이었으나 90℃ 숙성 시료는 1.35±0.21로 급격히 낮아졌다. 전단가의 경우 숙성 초기에는 90℃ 숙성 시료가 85.70±1.44 ㎝/㎏²로 가장 낮았으나 숙성기간이 경과할수록 경도가 증가하여 숙성 6일에는 411.30±13.90 ㎝/㎏²으로 증가하였다. 마늘의 pH는 숙성온도가 높을수록 숙성 기간이 경과할수록 산성화되었는데 6일숙성 후 60℃와 90℃ 시료의 pH는 각각 6.12와 3.90으로 큰차이를 보였다. 총페놀과 플라보노이드의 함량은 숙성온도가 높을수록 숙성 기간이 경과할수록 증가하여 숙성 6일 시료의 경우 60℃ 숙성 시료에 비하여 90℃ 숙성 시료에서 총페놀은 약 3.5배, 플라보노이드는 약 9.1배 더 높은 함량이었다. Total pyruvate의 경우 숙성 온도에 따라 증감의 경향이 서로 상이하여 60℃와 70℃ 숙성 시료에서는 숙성기간 1일과 6일을 비교할 때 더 감소하였으나 80℃와 90℃ 숙성 시료의 경우 숙성 6일에 오히려 그 값이 유의적으로 증가되었다. DPPH에 대한 항산화활성은 마늘의 숙성 온도가 높을수록, 숙성 기간이 경과할수록, 농도가 진할수록 증가하여 90℃, 6일 숙성 시료의 항산화활성은 87.48±0.20%로 타 시료의 43.61~55.76%보다 월등히 높았고 환원력도 이와 동일한 경향이었다. 이처럼 항산화 활성이 증가하는 것은 마늘의 숙성온도가 높을수록 숙성 기간이 경과할수록 갈변화 물질의 생성이 많아지고, 이에 따라 총페놀과 플라보노이드 함량이 증가하는 것으로 볼 때 마늘 중의 항산화성 갈변 물질의 증가에 기인하는 결과로 판단된다. Garlics were aged at 60, 70, 80, and 90℃ for 1, 3 and 6 days. Samples were analyzed for physico-chemical components and antioxidant activities, such as DPPH scavenging activity and reducing power of hot water and ethanol extracts. The Hunter L, a and b values were significantly lower in sample aged at higher temperature and for longer time. In initiation of aging, the share force was the lowest in sample aged at 90℃ (85.70±1.44 ㎏/㎠) and it increased for 6 days to 411.30±13.90 ㎏/㎠ in aging. The pH of garlic was acidified at increasing aged temperature and periods. In sample aged for 6 days at 60℃ and 90℃, pH was 6.12 and 3.90, respectively. Contents of total phenolics and flavonoids also increased in sample aged at higher temperature and for longer time. Their contents increased about 3.5 and 9.1 times higher in sample aged for 6 days at 90℃ than sample aged for 6 days at 60℃, respectively. Total pyruvate contents were fluctuated by aging temperature and periods. DPPH scavenging activity was increased in sample aged at higher temperature and longer time. The highest activity of DPPH scavenging showed 87.48±0.20% in sample aged for 6 days at 90℃. Similar results were observed in reducing power activity. It was estimated that such increases in anti-oxidant activities in aged garlics may come from actions of phenolics, flavonoids and browning compounds in them.

마늘을 첨가한 배추김치의 숙성 중 품질 및 발효특성

신정혜 ( Jung Hye Shin ),김라정 ( Ra Jeong Kim ),강민정 ( Min Jung Kang ),김경민 ( Gyung Min Kim ),성낙주 ( Nak Ju Sung ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2012 Food Science and Preservation Vol.19 No.4

In this study, we investigated quality and fermentation characteristics in baechu kimchi containing 0(control), 5(GK5), 10(GK10), 15(GK15) and 20(GK20)% of shred garlic. Analysis was performed during fermentation at 4℃ for 42 days, every 7 days. The result showed significant changes in color value between control group and garlic added groups. Hunter`s color L value was increased during fermentation whereas a and b value were decreased. Hardness of kimchi was higher in 15% and 20% garlic added groups than other groups. The pH decreased significantly during fermentation, while titratable acidity was showed reverse tendency during fermentation period. The reducing sugar content was decreased in all groups during fermentation period, which higher in GK10 and GK15 group than the others. But its remaining ratio was 19.7~22.3% and not showed significant difference in experimental groups at 42 days fermentation. The number of lactic acid bacteria was dramatically increased up to 6.13~7.60 log CFU/g at 7~14 days fermentation. The garlic was inhibited significantly the growth of lactic acid bacteria, but this was not showed significant difference between garlic added groups and control group, after 28 days fermentation. As a results, we suggest that addition of garlic increase the quality characteristics and storage properties of Kimchi, and not hinder quality of kimchi at addition level of 20% than salted baechu.

유자의 화학적 특성 및 아질산염 소거작용

신정혜(Jung-Hye Shin),이준열(Jun-Yeal Lee),주종찬(Jong-Chan Ju),이수정(Soo-Jung Lee),조희숙(Hee-Sook Cho),성낙주(Nak-Ju Sung) 한국식품영양과학회 2005 한국식품영양과학회지 Vol.34 No.4

대표적인 유자 산지인 남해(Ⅰ, Ⅱ), 통영 및 고흥에서 유자를 구입하여 과육 및 과피로 각각 분리한 후 이화학적 성분 및 아질산염 소거능을 측정하였다. 4종의 유기산이 검출되었으며, citric acid의 함량은 10.2±0.14~17.7±0.17 g/100g이었으며, 고흥산 유자의 과육 및 과피에서 각각 17.3±0.16g/100 g, 17.7±0.17 g/100 g으로 가장 높게 정량되었다. 무기물은 산지에 따른 차이가 작았으며, 칼륨의 함량이 1,332.4±2.31~2,308.5±3.25 ㎎/100 g으로 가장 높았다. 유리아미노산은 proline, asparagine, glutamic acid가 비교적 높게 함유되어 있었으며 통영산 유자 과피에서 총 326.9 ㎎/100 g으로 가장 높게 정량되었다. 유자 착즙액의 전자공여능은 시료액의 농도가 증가함에 따라 상승하였으며 0.1~0.2% 농도의 산지별 시료액 첨가시 80.0% 이상의 효과가 나타났다. SOD 유사활성은 0.01~0.2%의 시료농도에서 10.2±0.50~20.1±0.77%였다. 아질산염 소거능은 pH 1.2에서 0.1~0.2% 시료액 첨가구에서 모두 73% 이상의 아질산염 소거능을 나타내었으나, pH 4.2에서는 모든 시료액 첨가구에서 27% 이하로 낮았다. The chemical properties and nitrite scavenging ability were analyzed which on a citron (Citrus junos) of 4 kinds purchased in different regions [Namhae (Ⅰ, Ⅱ), Tongyoung and Koheung] in Korea. Four kinds of organic acids were determined. Citric acid contents in flesh and peel of citron were 10.2±0.14~17.7±0.17 g/100 g. The organic acid content was the highest in citron purchased from Koheung. Total mineral content in citron was in a range of 2,844.3~4,022.4 ㎎/100 g, the potassium content was the highest in the range of 1,332.4±2.31~2,308.5±3.25 ㎎/100 g. The major free amino acid from citron were proline, asparagine and glutamic acid. And the highest in peel of citron purchased from Tongyoung by 326.9 ㎎/100 g. However, the kinds and contents of chemical components in citron were somewhat different among various regions. The electron donating ability using DPPH method of citron juice was more than 80.0% at the concentration of 0.1~0.2% and it was stronger by increased the juice concentration in the reaction mixture. SOD-like activity showed 10.2±0.50~20.1±0.77% at the concentration of 0.01~0.2%. The nitrite scavenging ability was pH and sample concentration dependent. It was the highest at the pH 1.2 and more than 73% in 0.1~0.2% citron juice. On the contrary in all concentration of added citron juice lower than 27% at pH 4.2.

흑마늘 용매 분획물의 항산화 활성

신정혜(Jung-Hye Shin),이현지(Hyun-Gi Lee),강민정(Min-Jung Kang),이수정(Soo-Jung Lee),성낙주(Nak-Ju Sung) 한국식품영양과학회 2010 한국식품영양과학회지 Vol.39 No.7

흑마늘의 기능성을 분석하기 위하여 용매별 계통 분획물을 만들어 100, 250, 500 및 1,000 ㎍/㎖ 농도에서 항산화 활성을 측정하였다. 총 페놀 및 플라보노이드 화합물의 함량은 chloroform, ethyl acetate 및 hexane 분획물에서 유의적으로 높아 butanol, methanol 및 물 분획물에 비하여 5.5~11.6배 더 많았다. 흑마늘 계통 분획물의 항산화 활성은 시료의 첨가농도가 증가함에 따라 그 활성도 증가하였으며, chloroform과 ethyl acetate 분획물의 활성이 유의적으로 높았다. DPPH 라디칼 소거능은 1,000 ㎍/㎖ 농도에서는 butanol과 물 분획물을 제외한 모든 시료 모두에서 50% 이상의 활성을 나타내었다. ABTS 라디칼 소거능의 경우 hexane, chloroform, ethyl acetate 분획물에서 비교적 활성이 높아, 1,000 ㎍/㎖ 농도에서는 70% 이상의 소거능을 보였다. 1,000 ㎍/㎖ 농도에서 hydroxyl radical 소거능은 50.27~81.02%의 범위로 높은 반면 SOD 유사활성은 26.73~47.64%로 비교적 그 활성이 낮았다. Linoleic acid 반응계에서 항산화 활성을 측정한 결과 저장기간이 길수록, 시료의 첨가 농도가 높을수록 항산화 활성이 더 높았으며, 또 극성 용매보다는 비극성용매 분획물의 활성이 유의적으로 높았다. 아질산염 소거능의 경우 butanol 분획물을 제외한 모든 시료에서 비교적 그 활성이 높아 100 ㎍/㎖ 농도에서도 50% 이상의 소거능을 보였다. To confirm antioxidant activity of black garlic, methanol extract of black garlic was fractioned by hexane, chloroform, ethyl acetate, buthanol and water. Antioxidant activities of solvent fractions were assayed in 100, 250, 500 and 1,000 ㎍/㎖ concentrations. The contents of total phenol and flavonoids were significantly higher 5.5~11.6 times in chloroform, ethyl acetate and hexane fraction than other fractions. Antioxidant activities of solvent fractions were increased by higher sample concentrations and their activities were significantly higher in chloroform and ethyl acetate fractions than others. DPPH radical scavenging activity was over 50% in 1,000 ㎍/㎖ concentration, except butanol and water fraction. In the same concentration, reducing power was also significantly lower in butanol and water fraction. ABTS radical scavenging activity was higher in hexane, chloroform and ethyl acetate fractions and was over 70% at 1,000 ㎍/㎖ concentration. In 1,000 ㎍/㎖ concentration, the range of hydroxy radical scavenging activity was 50.27~81.02% and SOD-like ability was 26.73~47.64%. Antioxidant activity in linoleic acid reaction system was significantly higher when storage time was longer and sample concentration was higher in non-polar solvent fractions. Nitrite scavenging activity was relatively higher than antioxidant activity and the activity in 100 ㎍/㎖ concentration was over than 50%, except butanol fraction.

식물류 혼합물과 마늘의 복합 조성이 고콜레스테롤혈증 흰쥐의 혈청 지질에 미치는 영향

Jung-Hye Shin(신정혜),Soo-Jung Lee(이수정),Woo-Jae Jung(정우재),Jong-Kwon Seo(서종권),Nak-Ju Sung(성낙주) 한국생명과학회 2010 생명과학회지 Vol.20 No.3

식물류 혼합물 1%와 0.3, 0.5% 및 0.7%의 마늘 추출물을 고콜레스테롤혈증 유발 흰쥐에 4주간 실험 급이한 후 혈액 내 지질성분에 미치는 영향을 분석하였다. 마늘 추출물의 첨가농도를 0.3~0.7%로 달리하였을 때 총 식이 섭취량은 정상군에 비해 실험군에서 유의적으로 높았으나 실험군 간에는 차이가 없었다. 총 콜레스테롤은 식물류 혼합물 및 마늘 추출물을 급이함으로써 대조군에 비해 약 20%, 중성지방은 9.3~15.0% 정도 감소되었으며, 인지질도 유사한 경향이었다. HDL-콜레스테롤은 대조군과 실험군간의 유의차가 없었으며, LDL-콜레스테롤은 정상군에 비해 대조군에서 9.4배 더 높았는데, 마늘 추출물을 0.5% 및 0.7% 첨가 급이할 경우 각각 68.45±12.83㎎/㎗ 및 66.35±5.18 ㎎/㎗로 유의적으로 감소하였다. VLDL-콜레스테롤은 마늘 추출물을 0.5% 이상 첨가 급이 할 경우 정상군과 동일한 수준까지 저하되었다. 동맥경화 지수 및 심혈관질환 위험지수도 식물류 혼합물과 마늘추출물의 급이군에서 유의적으로 낮았다. 혈당은 마늘 추출물 0.5% 첨가군에서 189.37±12.02 ㎎/㎗로 가장 낮았고, 총 단백질 함량은 식물류 혼합물과 마늘 추출물 급이시 9.56±0.87~10.05±2.69 ㎎/㎗로 정상군에 비해 유의적으로 증가되었다. GOT 활성은 마늘추출물의 0.3% 첨가군에서 81.86±11.73 u/㎖로 대조군에 비해 유의적인 감소를 보였고, GPT 활성은 식물류 혼합물 및 마늘 추출물 급이군과 대조군간에 유의차가 없었다. TBARS 함량은 마늘 추출물을 0.7%로 급이한 군에서 정상군보다 낮은 함량이었다. 혈청의 항산화 활성도 마늘 추출물의 0.7% 급이군에서 83.75±2.32%로 대조군에 비해 항산화 활성이 유의적으로 높았다. This study was designed to investigate the effects of 4 kinds of plant water extract mixture and garlic extract (PMG) administration on serum lipid metabolism in hypercholestrolemic rats. The normal group was administered a cholesterol free diet, the control group a 1% cholesterol diet, and each experimental group was given a diet of 1% cholesterol, 1% plant mixture and 0.3, 0.5, 0.7% garlic extract (PMG-Ⅰ, PMG-Ⅱ, PMG-Ⅲ), respectively. Each diet was administered orally to SD-male rats for 4 weeks. Total cholesterol content decreased by about 20% with administration of PMG. Triglyceride content also decreased from 9.3 to 15.0% compared to the control group, and phospholipid was similar to triglyceride. There was no significant difference in HDL-cholesterol content between the control and experimental groups. LDL-cholesterol content of the normal group was 9.4 times lower than the control group and its content was significantly lower in the PMG-Ⅱ (68.45±12.83 ㎎/㎗) and PMG-Ⅲ (66.35±5.18 ㎎/㎗) groups than the PMG-Ⅰ group. VLDL-cholesterol content of the PMG-Ⅱ and Ⅲ groups were similar to the normal group. Atherogenic index (AI) and cardiac risk factor (CRF) were significantly lower in the PMG group. Blood glucose content was the lowest in the PMG-Ⅱ (189.37±12.02 ㎎/㎗) group among all groups tested. Total protein content was 9.56±0.87~10.05±2.69 mg/dl in the PMG-Ⅰ~Ⅲ groups and was significantly higher than the normal group. GPT activity did not show a significant difference among the experimental groups, while GOT activity was effective only in the PMG-Ⅰ group. Serum TBARS content in the PMG-Ⅲ group was lower than in the normal group. Serum antioxidant activity by DPPH radical scavenging was 83.75±2.32% in the PMG-Ⅲ group, which was significantly higher than the control group.

건조 마늘, 홍삼 및 이들 혼합물의 생리활성

신정혜(Jung-Hye Shin),강민정(Kang-Min Jung),이수정(Soo-Jung Lee),양승미(Seung-Mi Yang),류지현(Gi-Hyun Rue),성낙주(Nak-Ju Sung) 한국식품영양과학회 2009 한국식품영양과학회지 Vol.38 No.12

열풍건조 마늘 및 홍삼 추출물과 혼합물의 생리활성을 평가하고자 마늘 열수추출물에 홍삼 열수추출물을 5~15%(v/v) 첨가한 혼합물을 제조하여 500~10,000 ㎍/mL 농도에서 항산화활성, tyrosinase 및 glucosidase 저해활성, 위암 및 대장암 세포에 대한 생육저해 활성을 실험하였다. 열풍건조 마늘과 홍삼 추출물의 전자공여능은 1,000 ㎍/mL 이하의 농도에서는 15% 미만으로 낮았으나, 이들의 혼합물의 경우 38% 이상의 높은 활성을 나타내었다. 2,500 μg/mL 이상의 농도에서 아질산염 소거능은 열풍건조 마늘 추출물에서 가장 높고 다음으로 홍삼 추출물 15% 첨가군, 10% 첨가군의 순이었다. Tyrosinase 저해활성은 10,000 ㎍/mL 농도에서 열풍건조 마늘은 29.56%, 홍삼 추출물은 34.59%이던 것이 이들의 혼합물에서는 그 활성이 급격히 저하하여 15% 미만이었다. α-Glucosidase 저해활성은 열풍건조 마늘 추출물에서 더 높아 10,000 ㎍/mL 농도에서 22.22%였고, 동일농도에서 홍삼 추출물의 경우 13.84%, 이들의 15% 혼합물에서 활성은 25.27%로 유의적으로 증가하였다. AGS 세포 성장억제능은 시료의 첨가농도가 증가함에 따라 유의적으로 증가하였으며 열풍건조 마늘이나 홍삼 단독 추출액에 비하여 이들의 혼합 시료에서 더 활성이 높았다. HT-29 세포의 성장도 시료의 첨가 농도에 의존적으로 억제되었는데, 1,000 ㎍/mL 농도에서 열풍건조 마늘과 홍삼 추출물의 암세포 성장억제능은 50% 이상이었으나 이들의 혼합물의 경우 활성이 저하하여 28.25~39.62%에 불과하였다. Water extracts were extracted on water bath for 3 hrs at 90℃ after 5 times water was added to hot-air dried garlic (DG) and red ginseng (RG), respectively. Its extracts were dried on rotary evaporator, and then the mixture samples were prepared from RG extracts added to DG extracts at 5, 10, and 15%. To test biological activities such as DPPH, nitrite scavenging, tyrosinase, α-glucosidase, human gastric (AGS), and human colon cancer cell (HT-29) growth, dryness of DG, RG, and mixture samples were diluted 500~10,000 ㎍/mL adding deionized water, respectively. DPPH scavenging activities of mixture sample were slightly higher than DG and RG sample alone. Nitrite scavenging activity was the highest in DG, and the other samples were below 45%. Inhibition activity of tyrosinase was below 35.0% in tested all samples. Inhibition activity of α-glucosidase was lower in DG or RG alone, while its activity of mixture sample was increased in proportion to concentration of RG extracts. Inhibition of AGS cell growth was more effective in mixture samples than DG and RG alone, while inhibition of HT-29 cell growth was more effective in DG or RG alone than mixture samples.

흑마늘 가공 중 이화학적 성분 및 항산화 활성의 변화

신정혜(Jung-Hye Shin),최덕주(Duck-Joo Choi),이수정(Soo-Jung Lee),차지영(Ji-Young Cha),김정균(Jeong-Gyun Kim),성낙주(Nak-Ju Sung) 한국생명과학회 2008 생명과학회지 Vol.18 No.8

최근 개발된 마늘 가공품의 일종인 흑마늘의 생리활성 규명을 위한 연구의 일환으로 흑마늘의 제조공정을 4단계로 나누어 각 단계마다 시료를 채취하여 이화학적 성분의 변화 및 항산화 활성을 비교하였다. 흑마늘의 색은 제조공정을 거치면서 L, a 및 b값이 모두 감소하였는데 내부색의 경우 가공초기에 크게 감소하였다. 수분은 1단계에서 65.54±0.24 g/100 g였던 것이 4단계 시료에서는 58.48±0.41 g/100 g까지 감소하였고, pH도 점차 산성화되어 4단계 시료에서 4.22±0.02, 반면에 숙성이 진행될수록 서서히 증가하는 경향이었다. 총 페놀화합물과 플라보노이드는 1단계시료에 비해 최종 단계에서 각각 약 1.9배, 2.6배 증가하였다. Total pyruvate와 thiosulfinate도 비슷한 패턴으로 각각 약 1.6배, 5.8배 증가하였다. 유리당 중 가장 함량이 높은 fructose는 1단계에서는 1,403.03±6.24 ㎎/100 g였던 것이 4단계에서는 2,454.45±4.20 ㎎/100 g으로 증가하였으나, 반면에 이당류인 sucrose와 maltose는 흑마늘의 숙성과 더불어 서서히 감소하는 경향이다. 흑마늘의 제조 단계별 무기물의 총량은 4단계시료에서 1,009.20±6.91 ㎎/100 g으로 가장 많았고, 흑마늘 중 무기물은 칼륨, 인, 마그네슘 및 칼슘의 순으로 높게 검출되었다. 흑마늘의 구성아미노산은 glutamic acid의 함량이 가장 많았고, 다음으로 proline과 aspartic acid였으며, 유리아미노산은 taurine, homocysteine 및 δ-hydroxylysine은 1단계 혹은 2단계 시료에서는 검출되지 않았으나, 2단계 혹은 3단계 이후 시료에서 미량 검출되었다. 흑마늘 가공 중 물추출물과 에탄올 추출물의 DPPH에 대한 전자공여능은 숙성이 진행될수록, 추출물의 첨가 농도를 높일수록 점차 증가하여 4단계시료의 1,000 ㎍/ml 농도에서 에탄올 추출물은 45.63±0.43%, 물추출물은 67.40±0.21%로 시험된 시료 중 가장 높은 활성을 보였다. 환원력은 100 및 500 ㎍/ml 농도에서 1, 2단계 시료를 제외한 모든 시료에서 물추출물이 에탄올 추출물 보다 높은 활성을 보였다. This study was performed to confirm of biological function of black garlic, it heated for 11 days at 40~90℃ (first step: heate for 2 days at 90℃, second step: heated for 4 days at 80℃, third step: heated for 4 days at 60℃ and fourth step: heated for 1 day at 40℃). Samples were analyzed physico-chemical characteristics and antioxidant activity.Hunter L, a and b values were decreased during processing, and then inner part Hunter values were highly decreased at the second step. The moisture contents were decreased to 58.48±0.41 g/100 g at fourth step. pH was also acidified to pH 4.22±0.02, but O.D. value at 420 ㎚ was increased during processing of black garlic. At fourth step, total phenolics and flavonoids contents were increased about 1.9 and 2.6 folds than first step sample. Also, total pyruvate and thiosulfinate contents were increased about 1.6 and 5.8 folds as change of total phenolic and flavonoid contents, respectively. Fructose contents were the highest level among free sugars and its contents increased to 2,454.45±4.20 ㎎/100 g. Contents of sucrose and maltose were decreased during processing of black garlic. The contents of total minerals were the highest at fourth step (1,009.20±6.91 ㎎/100 g) during its processing. Contents of glutamic acid, proline and aspartic acid were detected higher than other composition amino acids. Taurine and ethanolamine were not detected in the first step sample, but they were detected 0.88±0.6 0~1.06±0.04 and 0.28±0.4~0.5±0.09 ㎎/100 g in next processing step, respectively. DPPH radical scavenging ability of water and ethanol extracts from black garlic was increased during its processing. Abilities of DPPH radical scavenging were the highest in fourth step sample, its abilities were 67.40±0.21% in 1,000 ㎍/ml of water extracts. Reducing power was also significantly higher in water extract than ethanol extract on the whole.