• 농업과학연구
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• 제43권1호
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• pp.87-99
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• 2016

Phytosterol contents in nine vegetables such as paprika (red, yellow, and orange), kohlrabi, bamboo shoot, cherry tomato, cucumber, Chinese chive, and corn were analyzed by gas chromatography. Individual contents of ${\beta}$-sitosterol, campesterol, and stigmasterol in fresh and cooked vegetables (boiling, grilling, stir-frying, deep-frying, steaming, roasting, and microwaving) were determined and compared. Total phytosterol content of paprika, cucumber, Chinese chive and cherry tomato ranged from 23.19 to 46.51 mg/kg (0.002-0.005%) of fresh weight of raw vegetables. Total phytosterol content variation (%) was obtained as follows: [(the content of phytosterol after cooking) - (the content of phytosterol before cooking)] / (the content of phytosterol before cooking) ${\times}100$. Total phytosterol content was found to be high in raw kohlrabi at 138.99 mg/kg fw (0.01%), in corn at 302.86 mg/kg fw (0.03%), and in bamboo shoot at 443.15 mg/kg fw (0.04 %). Total phytosterol content variation (%) in orange paprika ranged from 27.5 to 267.3 while that in cherry tomato ranged from -11.0 to 337.5. Generally, high content variation of total phytosterol was found in stir-fried and deep-fried vegetables. Therefore, higher phytosterol levels were obtained from cooked vegetables than raw vegetables. We suggest that these data will be useful to investigate cooking methods for increased intake of phytosterols.

• 한국수산과학회지
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• 제53권2호
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• pp.191-202
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• 2020

We evaluated the effects of dietary supplementation of phytosterol on the growth, feed utilization, immunity, digestibility, wound healing ability and disease resistance of olive flounder Paralichthys olivaceus. We conducted two consecutive feeding trials at different growth stages of the fish: EXP-1 (68.9 g) and EXP-2 (16.5 g). The experimental diets were supplemented with graded levels of phytosterol (1% ecdysteroid extracted from Achyranthis radix) at 0, 0.025, 0.05, 0.1, 0.2 and 0.4% (designated as Con, PHY0.025, PHY0.05, PHY0.1, PHY0.2 and PHY0.4, respectively). Dietary phytosterol did not significantly affect growth and cholesterol concentration. Feed utilization was higher in fish fed phytosterol-supplemented diets than in fish fed the control diet. Dietary phytosterol increased innate immunity and digestibility of protein and dry matter. Wound healing ability was also increased by the phytosterol supplementation. The survival against Edwardsiella tarda challenge was higher in fish fed low-phytosterol diets than in fish fed the control diet. The optimum dietary level of phytosterol seems to be approximately 0.05%. The results in this study indicate that the phytosterol could be used as a functional supplement in diets to improve feed utilization, immunity, digestibility and wound healing ability of olive flounder.

• Asian-Australasian Journal of Animal Sciences
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• 제18권2호
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• pp.267-276
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• 2005

This study was carried out to investigate the effect of phytosterol ester addition on lowering blood cholesterol in cholesterol-reduced Cheddar cheese. For cholesterol removal, separated cream was treated with 10% ${\beta}$-cyclodextrin at 800 rpm, then blended with remaining skim milk and homogenized with 1,000 psi at $70^{\circ}C$. Experimental cheeses were manufactured by five different levels of phytosterol addition. After the cholesterol reduction process by ;${\beta}$-cyclodextrin, the cholesterol removal rate was in the range of 91.0 to 92.1%. Amount of short-chain free fatty acid and free amino acids increased with an increase of phytosterol ester, and those were significantly different from that of control in all ripening periods. All rheological properties also increased with an increase of phytosterol ester during ripening period. In sensory analysis, the scores of rancid, bitterness Cheddar flavor and off-flavor intensities increased significantly, while texture was decreased during ripening in phytosterol ester-added groups. Total blood cholesterol was reduced by 18% when rats were fed Cheddar cheese treated with 8% phytosterol. The present study indicated that phytosterol ester addition resulted in a profound lowering effect of blood with cholesterol-reduced Cheddar cheese.

• 한국축산식품학회지
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• 제28권2호
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• pp.211-217
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• 2008

The objective of the present study was to develop cholesterol-reduced and phytosterol-supplemented mayonnaise using crosslinked $\beta$-cyclodextrin and examine its physicochemical and sensory attributes during 10 months of storage. The composition of cholesterol-reduced phytosterol-supplemented mayonnaise was similar to the control. The amount of cholesterol removed ranged from 90.67 to 92.47%. The TBA absorbance of the samples showed that the more phytosterol the sample contained, the lower the TBA absorbance value. The viscosity of cholesterol-reduced mayonnaise with 2.0% phytosterol decreased significantly during storage (p<0.05). The color changes of mayonnaise during storage showed a decrease in the L- and b-values, and an increase in the a-value. The experimental mayonnaise maintained emulsion stability, which was significantly lower in 2.0% phytosterol-supplemented mayonnaise. With regard to sensory attributes, most characteristics were similar to the control mayonnaise, however, the addition of phytosterol had a negative effect on stickiness and bitterness. These results indicate that the cholesterol-reduced and phytosterol-supplemented mayonnaise has decreased oxidation and maintains most of its physicochemical and sensory properties during storage.

• 한국식생활문화학회지
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• 제27권5호
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• pp.535-543
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• 2012

This study was conducted to investigate the effects of brown rice and brown rice phytosterol on blood pressure and lipid levels in spontaneously hypertension rats (SHR). SHR were grouped according to blood pressure and fed either a control diet or experimental diets containing 50% brown rice powder or 5% brown rice phytosterol for 3 weeks. Body weight gain and epididymal fat weight were significantly reduced in the brown rice powder and brown rice phytosterol groups compared to control. Brown rice and brown rice phytosterol diets suppressed age-dependent increases in systolic blood pressure compared to control. In addition, brown rice and brown rice phytosterol diets decreased total lipid, triglyceride, and cholesterol levels in the liver, whereas serum HDL cholesterol increased. Lastly, brown rice phytosterol reduced TBARS contents in the kidney. These results suggest that brown rice and brown rice phytosterol exert antihypertensive effects that improve lipid metabolism in SHR.

• 한국식생활문화학회지
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• 제19권4호
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• pp.429-434
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• 2004

대두 탈취부산물(scum)로부터 분리 정제한 식물성스테롤 처리 식이를 휜쥐에게 4주간 공급하며 혈장지질, 포도당 농도 및 혈장, 췌장, 근육조직의 인슐린 함량에 미치는 영향을 조사하였다. 대두 탈취부산물로부터 분리 정제한 식물성스테롤 성분의 순도는 68.3%였으며, 그 조성은 campesterol 21.4%, ${\beta}$-stigmasterol 62.3%, sitosterol 11.0% 및 미확인물질 5.8%였다. 식물성스테롤 처리량의 증가에 따라 $0{\sim}3%(w/w)$ 처리군 에서의 중성지질, 총 콜레스테롤 및 인지질 함량의 감소는 비례관계가 성립하였으나 그 이상의 처리는 큰 차이가 없었다. 따라서 식물성 스테롤 처리가 혈장지질 농도와 밀접한 상관관계가 있으며, 식물성 스테롤의 적정 처리량은 3%(w/w)내외인 것으로 밝혀졌다. 한편 혈장, 근육조직의 인슐린 함량변화 등의 탄수화물 관련 조직에는 거의 영향을 미치지 않는 것으로 밝혀졌다.

• 한국식품영양학회지
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• 제36권5호
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• pp.395-402
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• 2023

As the consumption of corn increases, the production of by-products is also increasing. In this study, functional substances and antioxidant activities of corn by-products were investigated to determine their applicability as functional materials. Total polyphenol, flavonoid contents, and ABTS antioxidant activity were the highest in leaves. The total phenolic acid content was the highest in cobs; p-coumaric and ferulic acid were the main components. Phytosterol content in leaves and stems was high at 64 and 50 days after sowing, 261.4 and 274.7 mg/100 g, respectively. β-sitosterol of the leaves and stems was the highest, 149.2 and 138.7 mg/100 g. The total phytosterol content of grains and by-products harvested 106 days after sowing was in the order of: corn silk, husk, grain, leaf, stem, and cob. Among the phytosterols, β-sitosterol was the highest, followed by stigmasterol and campesterol, and the composition was different depending on part. The total phytosterol content was the highest in husk and corn silk, but the stems and leaves, which account for 50% of the total corn biomass, also contained high phytosterol content. Therefore, corn leaves and stems are expected to be used as functional raw materials for the development of functional materials in the future.

• Applied Biological Chemistry
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• 제46권1호
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• pp.28-31
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• 2003

Soybean phytosterols는 혈중 콜레스테롤 수치를 낮추는 효과를 지닌 것으로 알려져 있다. 이를 이용한 기능성 마요네즈 제조를 위하며 대두 scum으로부터 soybean phytosterols를 분리한 후 여러 농도로 마요네즈에 첨가하였다. Soybean Phytosterols 첨가가 마요네즈의 품질에 미치는 영향을 살펴보기 위하여 용해성, 점도, 유화안정성, 관능평가를 통하여 soybean phytosterol의 마요네즈 적정 첨가량을 조사하였다. 마요네즈 제조시 가장 바람직한 soybean phytosterol의 첨가량은 용해성, 점도, 유화 안정성과 관능평가에서 0.5% 첨가가 가장 바람직한 것으로 평가되었다.

• 한국작물학회지
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• 제65권2호
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• pp.93-103
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• 2020

옥수수 이기작에 따른 종실의 지방산조성과 phytosterol 함량의 변화를 검토하여 이기작의 조기정착화 및 수확된 농산물의 부가가치 향상을 위한 기초자료로 활용하고자 본 연구를 실시하여 얻어진 결과를 요약하면 다음과 같다. 1. 전기작(4월 10일 파종) 옥수수 11품종의 평균 출사일수는 89.5일이었고, 후기작(7월 30일 파종) 옥수수의 평균 출사일수는 46.7일로서 후기작의 출사일수가 전기작에 비해 약 43일 빨랐다. 2. 전기작 옥수수 11품종의 평균 백립중은 28.4 g이었으나 후기작은 18.1 g으로 전기작에 비해 약 10.3 g (36.4%) 백립중이 감소되었고, 조지방 함량은 전기작이 3.97%, 후기작은 3.08%로서 전기작에 비해 약 0.89% 함량이 낮았다. 3. 전기작 옥수수의 지방산 조성은 linoleic 51.66% > oleic 29.52% > palmitic 14.33% > linolenic 2.30% > stearic acid 2.18%이었고, 후기작은 linoleic 53.06% > oleic 27.33% > palmitic 15.43% > linolenic 2.58% > stearic acid 1.61% 였다. 4. Stearic과 oleic acid의 조성비는 전기작이 통계적으로 유의하게 높았고, palmitic과 linoleic acid는 후기작이 높았으나 linolenic acid는 차이가 없었다. 5. 조지방 함량은 전·후기작 모두 linoleic acid와 부상관(전기작 -0.264^ns, 후기작 -0.504**), linolenic acid와 정상관(0.526**)이 있었고, 불포화지방산 비율은 전기작 83.48%, 후기작 82.96%로서 이기작에 따른 유의차가 있었다. 6. 총 phytosterol 함량은 전기작이 598.3 mg/100g, 후기작은 701.9 mg/100g으로 이기작에 따른 유의차가 있었고, β-sitosterol은 이기작간 차이가 없었으나 campesterol 및 stigmasterol은 후기작의 함량이 전기작 보다 유의하게 높았으며, 불포화지방산은 phytosterol 함량과 전·후기작모두 유의한 부의 상관(전기작 -0.346*, 후기작 -0.468**)을 보였다. 7. Phytosterol 함량이 후기작에서 높았던 것은 등숙 중기부터 기온이 저하되면서 전분축적이 지연되어 종실의 충실도가 낮아진 반면 phytosterol은 전분보다 상대적으로 빠르게 종실 축적이 이루어졌기 때문인 것으로 사료되었다.

• 한국작물학회지
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• 제63권2호
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• pp.131-139
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• 2018

옥수수 종실(kernel)과 속대(cob)의 불검화물(ZML) 중 phytosterol의 조성과 함량의 변이를 구명하여 고품질 옥수수 신품종 육성 및 생리활성물질의 유용 소재화를 위한 기초자료로 활용하고자 본 연구를 실시하여 얻어진결과를 요약하면 다음과 같다. 1. 옥수수 종실과 속대의 포화지방산은 phytosterol 함량과 부의 상관관계의 경향이었고, 불포화지방산 중 stearic 및 linoleic acid는 정상관 경향을 보였으나, linolenic acid는 종실에서 정상관($r=0.652^*$), 속대는 부상관($r=-0.505^*$) 관계를 보였다. 2. 옥수수 종실의 불검화물을 TLC로 분리한 결과 band I (campesterol, stigmasterol, ${\beta}$-sitosterol), band II (${\Delta}^5$-avenasterol), band III (${\Delta}^7$-stigmastenol), 및 band IV (${\Delta}^7$-avenasterol)로 뚜렷하게 분리되었고, 속대는 band I~IV 이외에도 3종 이상의 band가 추가적으로 분리되었다. 3. 옥수수 종실과 속대에 함유된 phytosterol의 GC 분리 패턴을 확인한 결과 campesterol, stigmasterol 및 ${\beta}$-sitosterol의 분리능이 좋았으나, ${\Delta}^7$-avenasterol (RT 22.846), ${\Delta}^7$-stigmastenol (RT 22.852) 및 ${\Delta}^5$-avenasterol (RT 22.862)은 혼합물질 상태로는 분리가 되질 않았다. 4. 옥수수 종실의 평균 phytosterol 함량은 635.9 mg/100g, 속대는 273.0 mg/100 g으로 종실이 속대에 비해 약 2.4배 정도 phytosterol 함량이 높았다. 옥수수 종실의 phytosterol 조성은 ${\beta}$-sitosterol 80.05% > campesterol 10.5% > stigmasterol 9.46% 순이었으나, 속대는 ${\beta}$-sitosterol 59.43% > stigmasterol 31.72% > campesterol 10.98%으로 종실과 속대의 phytosterol 조성비는 다소 상이하였다. 5. 본 연구 결과를 토대로 판단할 때 옥수수 종실에 함유된 ${\beta}$-sitosterol, campesterol 및 stigmasterol의 생합성 경로에서 전구물질이 되는 ${\Delta}^7$-avenasterol, ${\Delta}^7$-stigmastenol 및 ${\Delta}^5$-avenasterol이 옥수수 속대에서 검출되는 것으로 보아 옥수수 종실의 phytosterol은 속대에서 합성되어 종실로 전이되는 물질인 것으로 추정되었다.