Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Effect of Electron Beam Irradiation on the Physiological Activities of Cooking Drips from Enteroctopus dofleini

문어 자숙액의 전자선 조사에 의한 생리활성 개선

  • Kim, Yeon-Joo (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Hyun-Joo (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Choi, Jong-Il (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Jae-Hun (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Chun, Byung-Soo (Faculty of Food Science and Biotechnology, Pukyong National University) ;
  • Ahn, Dong-Hyun (Faculty of Food Science and Biotechnology, Pukyong National University) ;
  • Kwon, Joong-Ho (Dept. of Food Science & Technology, Kyungpook National University) ;
  • Kim, Yeung-Ji (Division of Food Beverage and Culinary Art, Yeungnam College of Science and Technology) ;
  • Byun, Myung-Woo (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Lee, Ju-Woon (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
  • 김연주 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학연구실) ;
  • 김현주 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학연구실) ;
  • 최종일 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학연구실) ;
  • 김재훈 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학연구실) ;
  • 전병수 (부경대학교 식품생명공학부) ;
  • 안동현 (부경대학교 식품생명공학부) ;
  • 권중호 (경북대학교 식품공학과) ;
  • 김영지 (영남이공대학 식음료조리계열) ;
  • 변명우 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학연구실) ;
  • 이주운 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학연구실)
  • Published : 2008.09.30
Download PDF
⟨ Previous Next ⟩

Abstract

Effect of electron beam irradiation on various physiological property changes of the ethanol extract from the cooking drips of Enteroctopus dofleini was investigated. The Hunter's color values of extract were increased with increasing irradiation doses. The radical scavenging activity of the extract was increased depending on the irradiation dose. The inhibitory activities against tyrosinase and angiotensin I converting enzyme were also increased with irradiation dose. It was also shown that the contents of proteins and polyphenols were increased by the irradiation. It was reasoned that the antioxidant activities were increased by proteins modified by the irradiation.

수산 가공 부산물을 천연 기능성 소재로 개발하기 위한 기초 자료를 마련하고자 문어 자숙액 에탄올 추출물을 전자선 조사하여 이에 대한 항산화, 항고혈압 및 미백효과를 평가하였고, 이와 더불어 대조군(0 kGy)의 생리활성과 비교하였다. 전자선 조사 문어 자숙액 에탄올 추출물의 색도를 측정한 결과 감마선 조사와는 달리 조사선량이 증가함에 따라 색상이 변화되었음을 확인하였다. DPPH 라디칼 소거능은 전자선 조사선량의 증가에 따라 유의적으로 증가하였으며, 이러한 소거능의 증가는 단백질의 항산화력의 증가가 원인인 것으로 판단되었다. ACE 및 tyrosinase 저해 활성 측정결과 조사선량이 증가함에 따라 각 활성이 증가하였다. 따라서 수산가공 폐자원인 자숙액이 전자선 조사에 의하여 생리활성이 개선된 기능성식품 소재로 활용될 수 있으며, 또한 전자선 조사의 산업적인 활용이 더욱 활발할 것으로 기대한다.

Keywords

References

  1. Kim JS, Yeum DM, Kang HG, Kim IS, Kong CS, Lee TG, Heu MS. 2002. Fundamentals and Applications for Canned Foods. Hyoil Publishing Co., Seoul. p 351-360
  2. Kim WJ, Bae TJ, Choi JD, Ahn MH. 1994. A study exploiting raw material of seasoning by using fish and shells. 1. On composition of seasoning material in cooking by-product. Bull Kor Fish Soc 27: 259-264
  3. Cha YJ, Kim CJ, Baek HH. 1995. Processing of pen shell by-product hydrolysate using response surface methodology. Korean J Food Sci Technol 27: 958-963
  4. Kim JS, Heu MS, Yeum DM. 2001. Component characteristics of canned oyster processing waste water as a food resource. J Korean Soc Food Sci Nutr 30: 299-306
  5. Oh HS, Kang KT, Kim HS, Heu MS. 2007. Food component characteristics of seafood cooking drips. J Food Sci Nutr 36: 595-602 https://doi.org/10.3746/jkfn.2007.36.5.595
  6. Kwon JH, Kim SW, Byun MW, Cho HO, Bee GD. 1994. Determination of ethylene oxide residue and its secondary products in powdered food. J Food Hyg Safety 9: 43-48
  7. Kwon JH, Byun MW, Lee SJ, Chung HW. 1999. Biological quality and storage characteristics of gamma-irradiated white ginseng. J Korean Soc Food Sci Nutr 28: 40-46
  8. Lee MK, Lee MH, Kwon JH. 1998. Sterilizing effect of electron beam on ginseng powders. Korean J Food Sci Technol 30: 1362-1366
  9. Johnson J, Marcotte M. 1999. Irradiation control of insect pests of dried fruits and walnuts. Food Technol 53: 46-51
  10. Ko JK, Ma YH, Song KB. 2005. Effect of electron beam irradiation of the microbial growth and qualities of chicken breast. J Korean Soc Appl Biol Chem 48: 120-127
  11. Kim HJ, Choi JI, Lee HS, Kim JH, Byun MW, Chun BS, Ahn DH, Yook HS, Lee JW. 2007. Improvement of physiological activity of the ethanol extract from boiledwater of Enteroctopus dofleini by gamma irradiation. J Korean Soc Food Sci Nutr 36: 1612-1616 https://doi.org/10.3746/jkfn.2007.36.12.1612
  12. Blois MS. 1958. Antioxidant activity determination by the use of a stable free radical. Nature 181: 1199-1200 https://doi.org/10.1038/1811199a0
  13. Benzie IFF, Strain JJ. 1996. The ferric reducing ability of plasma (FRAP) as a measure of "Antioxidant power": The FRAP assay. Anal Biochem 230: 70-79 https://doi.org/10.1006/abio.1996.0292
  14. Cushman DW, Cheung HS. 1971. Spectrometric assay and properties of angiotensin-converting enzyme of rabbit lung. Biochem Phamacol 20: 1637-1647 https://doi.org/10.1016/0006-2952(71)90292-9
  15. Flurkey WH. 1991. Identification of tyrosinase in mushrooms by isoelectric focusing. J Food Sci 55: 93-95 https://doi.org/10.1111/j.1365-2621.1991.tb07983.x
  16. Gao X, Bjork L, Trajkovski V, Uggla M. 2000. Evaluation of antioxidant activities of rosehip ethanol extracts in different test system. J Sci Food Agric 80: 2021-2027 https://doi.org/10.1002/1097-0010(200011)80:14<2021::AID-JSFA745>3.0.CO;2-2
  17. Nie N, Bent D, Hull C. 1970. SPSS: Statistical Package for the Social Sciences. McGrow-Hill, New York
  18. Jo C, Son JH, Lee HJ, Byun MW. 2003. Irradiation application for color removal and purification of green tea leaves extract. Radiat Phys Chem 66: 179-184 https://doi.org/10.1016/S0969-806X(02)00273-6
  19. Kim JK, Jo C, Hwang HJ, Park HJ, Kim YJ, Byun MW. 2006. Color improvement by irradiation of Curcuma aromatica extract for industrial application. Radiat Phys Chem 75: 449-452 https://doi.org/10.1016/j.radphyschem.2005.10.019
  20. Chun MS, Lee TS, Noh BS. 1992. Effect of gammairradiation on quality of kochujang during storage. Food Sci Biotechnol 1: 117-122
  21. Kim MS, Oh JA, Kim IW, Shin DH, Han MS. 1998. Fermentation properties of irradiated kochujang. Korean J Food Sci Technol 30: 934-940
  22. Diehl JF. 1982. Radiolytic effects in foods. In Perservation of Food Ionizing Radiation. CRC Press, Florida, USA. Vol 1, p 32-47
  23. Kim HJ, Jo C, Kim TH, Kim DS, Park MY, Byun MW. 2006. Biological evaluation of the methanolic extract of Eriobotrya japonica and its irradiation effect. Korea J Food Sci Technol 38: 684-690
  24. Sohn SH, Jo C, Oh MJ, Sohn CB, Byun MW. 2006. Studies on the changes of biological activity and physicochemical characteristics of gamma irradiated dandelion extracts. Food Eng Pro 10: 40-47
  25. Moon GS, Ryu BM, Lee MJ. 2003. Components and antioxidative activities of buchu (Chinese chives) harvested at different times. Korean J Food Sci Technol 35: 493-498
  26. Kim MR. 2004. Study on the management trend of domestic and foreign countries toward food irradiation. Technical report
  27. Erdos EG, Skidgel RA. 1987. The angiotensin I-converting enzyme. Lab Invest 56: 345-348
  28. Messerli FH. 1999. Combination in the treatment of hypertension: ACE inhibitors and calcium antagonists. Am J Hypertens 12: 86s-90s https://doi.org/10.1016/S0895-7061(99)00113-2
  29. Yang B, Zhao M, Jiang Y. 2008. Optimization of tyrosinase inhibition activity of ultrasonic-extracted polysaccharides from longan fruit pericarp. Food Chem 110: 294-300 https://doi.org/10.1016/j.foodchem.2008.01.067
  30. Byun MW, Jo C, Jeon TW, Hong CH. 2004. Effects of gamma irradiation on color characteristics and biological activities of extracts of Lonicera japonica (Japanese honey-suckle) with methanol and acetone. Lebensm Wiss Technol 37: 29-33 https://doi.org/10.1016/S0023-6438(03)00121-X

Cited by

  1. Physiological Activities of Suaeda japonica Extracts on Harvest Season vol.39, pp.1, 2010, https://doi.org/10.3746/jkfn.2010.39.1.099
  2. Cardiac pacing electrodes vol.84, pp.3, 1996, https://doi.org/10.1109/5.486747
  3. Development of antihypertensive natural seasoning using beef hydrolyzate vol.56, pp.2, 2013, https://doi.org/10.1007/s13765-011-3023-8
  4. The Ethanol Extract of Red Ginseng Enhances Anti-Tumor Effects Using Co60Gamma Irradiation vol.54, pp.1, 2011, https://doi.org/10.3839/jabc.2011.003
  5. Effect of Gamma Irradiation on the Microbial Safety and Biological Activities of Tuna Cooking Juices vol.27, pp.4, 2012, https://doi.org/10.7841/ksbbj.2012.27.4.222
  6. 방사선 조사에 의한 문어 자숙액의 항산화 활성 증가 원인 규명 vol.38, pp.1, 2008, https://doi.org/10.3746/jkfn.2009.38.1.121