• Preventive Nutrition and Food Science
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• 제3권3호
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• pp.225-229
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• 1998

Formation of a L-Ascorbic Acid 2-O-$\alpha$-glucoside(AA-2G) is a chemically stable dervative of asocrbate that shows a vitamin C acitivity in vitro as well as in vivo. We studied whether ascorbic acid(AA) and AA-2G are formed in baechu kimchi during fermentation at 4 $^{\circ}C$ or 18$^{\circ}C$. To determine the formation of AA and AA-2G during fermentation of kimchi, wheat flour (as a carbhydrate source) added baechu kimchi (WBK) and control baechu kimchi(CBK) were prepared and fermented at 4 $^{\circ}C$ or 18 $^{\circ}C$. A substance like AA-2G was detected by HPLC from WBK fermented at 18 $^{\circ}C$ for 26 days in fall season and confirmed later to be the AA-2G showing distinctive characteristics of heat stability and resistance to ascrobate oxidase catalase. However, none of the kimchi formed AA-2G when the kimchi were fermented under a different temperature condition such as 4 $^{\circ}C$ instead of 18 $^{\circ}C$ or a different season such as summer instead of fall even if they were fermented at 18 $^{\circ}C$. The pH of kimchi was decreased rapidly during the first 3 days. and then decreased slowly after 4 days when the kimchi were fermented at 18 $^{\circ}C$. However, there were slight changes of pH in both CBK and WBK feremented at 4$^{\circ}C$ for 30 $^{\circ}C$ days. Therefore, the AA-2G -forming activity in kimchi seems to be correlated with the formentation temperature, the microorganisms involved in kimchi fermentation and a suitable glycosyl donor for AA as provided by wheat flour in this study.

• 대한화장품학회지
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• 제47권4호
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• pp.333-340
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• 2021

본 연구에서 찔레꽃을 추출, 농축 및 동결 등을 통하여 시료화 하였다. 찔레꽃추출물과 ascorbic acid의 복합물과 단일 ascorbic acid의 항산화 효능을 비교하였다. 본 연구의 목적은 찔레꽃추출물과 ascorbic acid의 시너지 효과를 통한 항산화 효능을 분석하는 것이었다. 실험은 전자공여능, ABTS⁺ radical 소거능, SOD 유사활성, xanthine oxidase 저해 활성, 환원력, FRAP, 폴리페놀 함량 및 플라보노이드 함량을 측정하였다. 그 결과, 전자공여능 실험과 xanthine oxidase 저해 활성 실험에서 복합물이 대조군(ascorbic acid)보다 높은 항산화 활성을 보였다. 플라보노이드 함량 분석 실험의 경우, 100 ㎍/mL의 농도에서 RMW+A (272.1 mg QE/g), RME+A (90.6 mg QE/g), RMW+A (79.4 mg QE/g)이 대조군(19.0 mg QE/g)보다 함량이 더 높았다. 따라서 찔레꽃추출물과 ascorbic acid 복합물은 단독 사용한 경우에 비하여 시너지 효과를 발휘했다. 따라서 이 복합물은 항산화 화장품에 사용할 경우 제품의 안정화 및 피부노화 억제에 기여할 것으로 사료된다.

• Journal of Applied Biological Chemistry
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• 제49권3호
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• pp.110-113
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• 2006

Prolyl endopeptidase (PEP, EC 3.4.21.26, also referred to as prolyl oligopeptidase) degrades proline containing, biologically active neuropeptides such as vasopressin, substance P and thyrotropin-releasing hormone by cleaving peptide bonds on carboxyl side of prolyl residue within neuropeptides of less than 30 amino acids. Evaluation of PEP levels in postmortem brains of Alzheimer's disease patients revealed significant increases in PEP activity. Therefore, a specific PEP inhibitor can be a good candidate of drug against memory loss. Upon our examination for PEP inhibitory activity from micronutrients, ascorbic acid (vitamin C) showed small but significant PEP inhibition (13% PEP inhibition at $8{\mu}g{\cdot}ml^{-1}$). Palmitic acid showed almost no PEP inhibition. However, 6-O-palmitoyl ascorbic acid ($\underline{1}$) showed 70% PEP inhibition at $8{\mu}g{\cdot}ml^{-1}$ indicating that hydrophobic portion of the compound $\underline{1}$ may facilitate the inhibitory effect. $IC_{50}$ value of compound $\underline{1}$ was $12.6{\pm}0.2{\mu}M$. The primary and secondary Lineweaver Burk and Dixon plots for compound $\underline{1}$ indicated that it is a non-competitive inhibitor with inhibition constant (Ki) value of $23.7{\mu}M$.

• Journal of Microbiology and Biotechnology
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• 제16권1호
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• pp.64-67
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• 2006

To enhance the stability of ascorbic acid, the glycosylation of ascorbic acid was studied using the transfructosylation activity of levan fructotransferase. When levan was used as glycosyl donor, a novel fructoside (ascorbic acid 2-ffuctoside) was formed by the transfructosylation activity of the levan fructotransferase. The production of ascorbic acid 2-fructoside was highly affected by the concentration of the fructosyl acceptor (ascorbic acid). When $35\%$ of ascorbic acid and $2\%$ of levan were incubated with LFTase of 0.5 unit/glevan at $37^{\circ}C$ for 85 h, a maximum 52 g/l of AA-2F was produced.

• 융합정보논문지
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• 제11권8호
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• pp.232-239
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• 2021

본 연구에서는 뜸부기 추출물의 항산화능 및 항염능을 확인하였다. 항산화능 실험에는 폴리페놀 농도 측정, 플라보노이드 농도 측정, DPPH 실험, ABTS 실험, NO 실험, FRAP 실험을 실시하였다. 폴리페놀의 경우 54.85±2.79 mg/g으로 나타났다. 플라보노이드의 경우 18.70±5.26 mg/g으로 나타났다. DPPH 실험에서는 3.950 mg ascorbic acid / g extract의 항산화능을 나타내었으며, ABTS 실험에서는 7.418 mg ascorbic acid / g extract의 항산화능을 나타내었으며, NO 실험에서는 6.056 mg ascorbic acid / g extract의 항산화능을 나타내었다. FRAP에서는 뜸부기 추출물의 1 mg이 ascorbic acid 3.633±0.280 ㎍의 환원력을 보였다. 한편 세포실험에서는 세포 독성과 LPS로 유도된 염증에 대한 항염능을 알아보았다. 세포독성의 경우 모든 농도에서 80%이상의 세포 생존률을 보였으며, NO 생성 억제능의 경우 100 ㎍/mL 농도에서 26.94±0.52%의 염증 억제능을 보여 뜸부기 추출물이 항염능을 가진 화장품 원료로서 사용 가능함을 보였다.

• 융합정보논문지
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• 제11권7호
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• pp.264-271
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• 2021

본 연구에서는 쌍발이모자반 추출물의 항산화능 및 항염능을 확인하였다. 항산화능 실험에는 폴리페놀 농도측정, 플라보노이드 농도 측정, DPPH 실험, ABTS 실험, NO 실험, FRAP 실험을 실시하였다. 폴리페놀의 경우 18.99±0.69 mg/g으로 나타났다. 플라보노이드의 경우 11.89±1.16 mg/g으로 나타났다. DPPH 실험에서는 19.78 mg ascorbic acid / g extract의 항산화능을 나타내었으며, ABTS 실험에서는 63.64 mg ascorbic acid / g extract의 항산화능을 나타내었으며, NO 실험에서는 7.966 mg ascorbic acid / g extract의 항산화능을 나타내었다. FRAP에서는 쌍발이모자반 추출물의 1 mg이 ascorbic acid 2.089 ㎍의 환원력을 보였다. 한편 세포실험에서는 세포 독성과 LPS로 유도된 염증에 대한 항염능을 알아보았다. 세포독성의 경우 모든 농도에서 80%이상의 세포 생존률을 보였으며, NO 생성 억제능의 경우 100 ㎍/mL 농도에서 30.64±0.23%의 염증 억제능을 보여 쌍발이모자반 추출물이 항염능을 가진 화장품 원료로서 사용가능함을 보였다.

• 한국식품영양과학회지
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• 제29권1호
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• pp.49-56
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• 2000

The 2-O-$\alpha$-D-glucopyranosyl L-ascorbic acid (AA-2G) which was enzymatically glucosylated with the cyclodextrin glucanotransferase (CGTase) [EC 2.4.1.19] from Bacillus sp. JK-43 has been reported previously. The presnet experiments examined the optimal conditons for the productio of AA-2G from AA and soluble starch, and characterized the properties of the CGTase from Bacillus sp. JK-43. The reaction mixture for the maximal production of AA-2G was followings; 12% total substrate concentration, 1,400 usits/mL of CGTase and a mixing ratio of 2 : 3(g or AA : g of soluble starch). Under this condition, 1.76mM of AA-2G, which corresponded to 2.53% yield based on AA, was produced after incubation for 24hrs at 45$^{\circ}C$ (pH 5.5). The optimum pH and temperature for the CGTase activity were 6.0 and 45$^{\circ}C$, respectively. The enzyme was stable at pH 5.5 to 9.5, and at temperature up to 5$0^{\circ}C$. The thermostability of the enzyme could be enhanced up to 6$0^{\circ}C$ by the addition of 30mM CaCl2.

• 한국식품과학회지
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• 제27권1호
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• pp.19-24
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• 1995

대두에 함유된 lipoxygenase 효소가 수용액중에서 ascorbic acid 등 각종 저해제의 영향으로 효소 작용이 저해받아서 이 효소에 의해 발생할 수 있는 이취미(off-flavor)를 감소시킬 목적으로 미리 침지시킨 대두를 이들 저해물질의 수용액중에서 균질화시킨 후 lipoxygenase 활성의 저해효과를 산소 전극법에 의해 분석하였다. 10 mM의 ascorbic acid를 첨가한 경우 L-1 효소는 대조구에 비해 41.7%의 저해효과를 나타내었으나 L-2/3 효소는 49.8%의 저해효과를 보였다. 균질화 시키기 위하여 교반시간을 15분까지 하였을 때에는 3분간 처리하였을 때 보다 L-2/3 효소의 경우 70.8%의 저해를 보여 교반에 의한 저해 상승 효과를 나타내었다. $25^{\circ}C$에 72시간 방치하였을 때 효소 활성의 안정성을 검토한 결과 L-2/3 효소의 경우 52.8%의 활성이 떨어졌으나 L-1 효소는 15.8%만 떨어졌으며, $4^{\circ}C$에서는 비교적 안정하였다. SH기봉쇄제, SS 환원제, 항산화제 및 금속 chelator 등 각종 저해제 중에서 L-ascorbic acid가 대두 이취미 생성의 주요인자라고 알려져 있는 L-2/3 효소 활성의 억제에 가장 효과적이라고 판단되었다.

• Journal of Periodontal and Implant Science
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• 제18권2호
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• pp.120.2-120.2
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• 1988

• 한국식품영양학회지
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• 제31권5호
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• pp.689-695
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• 2018

This study was carried out to select apple cultivars suited for the fresh cutting or minimal processing as investigating correlation between total phenol and ascorbic acid as browning factors and the enzymatic browning degree. In soluble solid-acid ratio, 'Gamhong' and 'Arisoo' were highest value of 71.69 and 71.52 compared with other cultivars. And the change of lightness (${\Delta}L$) and color (${\Delta}E$) in 'Gamhong' and 'Arisoo' showed lower than other cultivars while 'Arkansas black' was highest change of lightness and color as ${\Delta}L$ 8.27, ${\Delta}E$ 13.86 respectively. Total phenol and ascorbic acid contents in 'Arkansas black' were highest such as 334.3 mg GAE/100 g and 9.22 mg/100 g, respectively. And polyphenol oxidase (PPO) activity also was the highest such as 14.43unit in 'Arkansas black'. The correlation test showed browning of apple was significantly dependent on ${\Delta}L$, ${\Delta}E$, total phenol, ascorbic acid contents and PPO activity (p<0.01). On the contrary, no significant correlation had been determined between the browning and ascorbic acid oxidase (AAO) activity. Thus, it seemed that the browning of apple was not only due to oxidation of ascorbic acid but also total phenol. It was suggested that 'Gamhong' and 'Arisoo' were suitable for fresh cutting or minimal processing.