• 한국자원식물학회지
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• 제31권4호
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• pp.342-354
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• 2018

Suaeda japonica is a halophytic plant that lives in mudflat at intertidal zone of western and southern coastal areas of Korea. The seawater-living plants showed a purple color during their whole life. In contrast, freshwater-living plants displayed a green color in leaves. When seawater-living plants were transferred to potting soil, the purple color was gradually changed to green in the leaves. The extracted purple pigment compound exhibited typical characteristics of betacyanin that were represented by water solubility, pH- and temperature-dependent color changes, sensitivity to light, UV-Vis spectra, and gel electrophoretic migration pattern. The LC-MS analysis of the extracted pigment compound showed the presence of two major protonated molecular ions ($[M+H]^+$) at m/z 651.1 and m/z 827.1. Antioxidant activity of the pigment compound was determined using stable free radical DPPH assay. It was found to have an antioxidant activity that is linearly increased in proportion to the reaction time for up to 30 min, and the activity was comparable to that of control BHA at 9.0 mg/ml. The anticancer activity against several tumor cell lines was also examined following the MTT assay. The significant growth inhibitory effect was observed on two tumor cell lines, SW-156 (human kidney carcinoma) and HEC-1B (human endometrial adenocarcinoma). Probably, the pigment compound may function as an osmolyte to uphold halotolerant physiological processes in saline environment.

• 한국식품조리과학회지
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• 제22권2호
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• pp.140-146
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• 2006

The sensory characteristics of bread prepared with the addition of Angelica plant(Bakluncho) and Jujube(Daechu) powders were investigated The moisture, crude protein, as reducing sugar and vitamin C content of Angelica plant(Bakluncho) powders were 7.78%, 6.07%, 7.37%, 6.13% and 50.10 mg% respectively, and those of Jujube(Daechu) powders were 11.19%, 4.43%, 2.36%, 14.23% and 49.20 mg% respectively. Lightness value decreased but redness and yellowness values increased with increasing natural pigment powders content. The mechanical hardness of the bread decreased with the addition of 3% Angelica plant(Bakluncho) powders, but increased with the addition of 1% and 5% Angelica plant(Bakluncho) powders. The mechanical hardness of bread decreased with the addition of 1% and 3% Jujube(Daechu) powders, but increased with the addition of 5% Jujube(Daechu) powders. In sensory characteristics, the crust color, mb color, moistness and springiness decreased, but aroma and hardness increased with the increasing natural pigment powders content. The savory taste and overall quality of breads with 1% Angelica plant(Bakluncho) powders and 3% Jujube(Daechu) powders were higher than those of the control without my addition. A negative correlation was observed between Hunter's color value and overall quality of the bread prepared with addition of Angelica plant(Bakluncho) and Jujube(Daechu) powders.

• 한국자원식물학회지
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• 제24권1호
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• pp.105-112
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• 2011

선발된 13종의 천연색소 추출물에 대하여 free radical 소거활성 및 아질산염 소거활성, 그리고 항산화효소 활성에 대하여 조사하였다. 천연색소 종류별 free radical 소거 활성을 보면 적양배추(red cabbage), 양파껍질(onion peel), 레드비트(redbeet), 흑미(black rice), 오디(mulberry) 색소 등에서 상대적으로 높게 나타났고, 청치자(blue gardenia) 및 황치자(yellow gardenia), 완숙여주(mature bitter melon) 색소 등에서는 비교적 낮은 활성을 보였다 또한 아질산염에 대한 소거능을 조사한 결과, 반응용액 pH 1.2의 경우 양파껍질, 레드비트, 치자황, 지황(chinese foxglove), 치자청 색소에서 높은 소거 활성을 나타냈으며, 적양배추와 오디 색소에서는 상대적으로 낮은 소거활성을 보였다. 그리고 반응용액 pH 6.0에서는 대부분의 색소 추출물에서 아질산염 소거활성을 나타내지 않았다. 그리고 항산화효소활성 결과를 보면, SOD 활성의 경우 여주, 흑미, 포도과피 등에서 높은 활성을 나타냈고, 자색고구마, 지황에서도 비교적 높은 활성을 보였다. 또한 APX 활성은 뽕잎, 오디, 지황의 순으로 높은 활성을 보였으며, CAT 활성도 APX 결과와 비슷한 양상으로 나타났다. 이는 천연색소에 있어 항산화 효소의 종류에 따라 그 활성에 차이가 있음을 알 수 있다. 본 연구결과를 통해 다양한 생리활성을 지니고 있는 천연식물색소에 대해 높은 항산화 기능성을 확인함으로서 향후 고부가가치의 향장소재 및 식품소재로서의 개발가능성이 매우 높음을 시사해 주고 있다.

• Food Science and Biotechnology
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• 제15권6호
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• pp.838-843
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• 2006

The chemical processes involved in the formation of green pigment in crushed garlic cloves were investigated based on the principle of pink pigmentation in macerated onions. Intact greening and non-greening garlic cloves were either left untreated or heated at $90^{\circ}C$ for 3 min to inactivate enzyme activities. First, a colorless ether soluble compound referred to as color developer reacted with glycine (among all free amino acids) in garlic to form a second compound insoluble in ether. The latter compound then reacted with formaldehyde to yield the green colored pigment. Alliinase activity was necessary for the production of color developer and for the development of green pigment. In greening garlic that had been heat treated, green pigmentation did not proceed due to the heat-inactivation of alliinase, but the addition of alliinase solution into the garlic homogenates restored the pigmentation. However, this phenomenon was not observed in non-greening garlic with or without heat treatment. Finally, the mechanism of green pigment formation in crushed garlicis similar to that of pink pigment formation in macerated onions.

• 한국안전학회지
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• 제22권4호
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• pp.43-50
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• 2007

Lack of understanding of the process chemistry and thermodynamics are the major reasons that can is lead to thermal runaway reaction in the chemical reaction process. The evaluation of reaction factors and thermal behavior in neutralization process of pigment plant are described in this paper. The experiments were performed in the C 80 calorimeter, and Thermal Screening Unit($TS^{u}$). The aim of the study was to evaluate the results of thermal stability in terms of safety reliability to be practical applications. It suggested that we be proposed safe operating conditions and securities for accident prevention through this study.

• 한국안전학회지
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• 제23권6호
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• pp.91-99
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• 2008

The identification of thermal hazards associated with a process such as heats of reaction and understanding of thermodynamics before any large scale operations are undertaken. The evaluation of thermal behavior with operating conditions such as a reaction temperature, stirrer speed and reactants concentration in neutralization process of pigment plant are described. The experiments were performed by a sort of calorimetry with multimax reactor system The aim of the study was to evaluate the results of heat of reaction in terms of safety reliability to be practical applications. It suggested that we be proposed safe operating conditions and securities for accident prevention on reactor explosion through this study.

• 미생물학회지
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• 제52권2호
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• pp.212-219
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• 2016

식물 근권 토양으로부터 색소생성 균주 106균주를 수집하여 색소 생성능이 우수한 균주로부터 노란색(33개), 주황색(12개), 분홍색, 빨간색, 갈색 그리고 보라색 총 49개의 세균색소를 추출하였다. 식물병원균에 대한 항균활성능이 우수한 색소를 선발하기 위하여 고추점무늬병원균(Xanthomonas axonopodis), 흑마병원균(Xanthomonas campestris)과 딸기잿빛곰팡이병원균(Botrytis cinerea), 고추탄저병원균(Colletotrichum acutatum), 그리고 시들음병원균(Fusarium oxysporum)을 대상으로 항균활성 검정을 수행하였다. 색소생성 Chryseobacterium sp. RBR9 균주가 생산하는 노란색 색소와 Methylobacterium sp. RI13 균주가 생산하는 빨간색 색소는 X. axonopodis와 X. campestris에 항세균 활성을 나타내었다. 차나무 토양으로부터 분리된 Collimonas sp. DEC-B5가 생산하는 보라색 색소는 항세균 활성과 더불어 B. cinerea와 Colletotrichum acutatum에 항진균활성을 나타내었다. 특히, 보라색 색소는 최소저해 농도 $20{\mu}M$에서 B. cinerea를 65% 이상 생육 저해하였다. 항진균활성 보라색 색소를 HPLC 분석한 결과, violacein (91.6%)와 deoxyviolacein(8.4%)으로 동정되었다. 보라색 색소 violacein의 생산량은 SCB 배지에서 $43.2{\mu}M$이었고 D-mannitol 1.5%, yeast extract 0.2%를 첨가한 경우 $431.6{\mu}M$로 약 10배 높은 색소 생성량을 나타내었다. 본 연구에서 분리된 Collimonas sp. DEC-B5가 생산하는 violacein 색소는 딸기잿빛곰팡이병원균 방제제로 활용 가능성이 확인되었다.

• 한국콘텐츠학회:학술대회논문집
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• 한국콘텐츠학회 2013년도 춘계 종합학술대회 논문집
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• pp.361-362
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• 2013

As one of the steps toward understanding how the plant is well adapted to strongly saline habitats, the purple pigment compound that is accumulated in Suaeda japonica was extracted and characterized. The extracted pigment compound exhibited typical characteristics of betacyanin that were represented by water solubility, pH- and temperature-dependent color changes, sensitivity to light, UV-Vis spectra, and gel electrophoretic migration pattern. LC-MS of the extracted pigment compound showed the presence of two major protonated molecular ions ($[M+H]^+$) at m/z 651.1 and m/z 827.1. According to the DPPH assay, it was found to have an antioxidant activity that is linearly increased in proportion to the reaction time for up to 30 min, and the activity was comparable to that of control BHA at 9.0 mg/ml. The cytotoxic activity against several tumor cell lines was also examined following the MTT assay. The significant growth inhibitory effect was observed on two tumor cell lines, SW-156 (human kidney carcinoma) and HEC-1B (human endometrial adenocarcinoma). Probably, the pigment compound may function as an osmolyte to uphold halotolerant physiological processes in saline environment.

• Bulletin of the Korean Chemical Society
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• 제33권12호
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• pp.4204-4206
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• 2012

• 한국식품과학회지
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• 제33권6호
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• pp.808-811
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• 2001

자색고구마로부터 anthocyanin색소를 대규모로 추출 및 농축하여 색소의 추출효과 및 색소액의 품질을 조사하였다. 자색고구마 원료 50 kg에 1% citric acid를 함유한 20% ethanol용액 500 L를 가하여 추출하였으며, bag filter와 pore size $1{\mu}m$인 microfilter를 이용하여 2단계로 여과한 후 $40^{\circ}C$, 진공도 600 mmHg에서 감압농축하였다. 전반적으로 대규모 추출시의 색소의 추출양상은 실험실규모의 소규모 추출의 경우와 유사하였다. 추출된 색소액의 TOD는 6.53이었으며, 농축액의 TOD는 120.45으로 18.45배 농축되었다. 색소추출액의 BI와 DI는 각각 5.86, 1.55이었으며 농축액의 BI와 DI는 각각 5.89, 1.56으로 농축과정 중에 색소의 변색이나 변질이 없었다. 색소추출액의 pH는 2.9이었으며 농축액의 pH는 2.5로 감소하였다.