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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
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- 학위논문
- 저자정보
- 지도교수
- 김용석
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- 2014
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To investigate anti-diabetic activities and atopy improvement effects of Opuntia humifusa cladodes, O. humifusa cladodes powder were extracted with 75% ethanol extract and fractionated with various solvents. Proximate composition and antioxidant activity of O. humifusa cladodes powder were estimated. In addition, cookies and jelly added with the O. humifusa cladodes powder were prepared and their quality characteristics were evaluated. The results were as follows;
1. Moisture, crude protein, crude fat, and crude ash contents of O. humifusa cladodes were 3.15, 6.25, 2.12, and 11.35%, respectively. Hunter colors of O. humifusa cladodes showed L value 58.24, a value -10.44, and b value 20.42.
2. Dietary fiber contents were IDF 11.62%, SDF 33.04%, TDF 44.66%, respectively. Major free sugars of O. humifusa cladodes were detected as fructose, glucose, and sucrose, sucrose content was the highest 2,956.65±57.35 mg%. Major organic acids were oxalic acid, citric acid, tartaric acid, malic acid, and acetic acid. Mineral were detected as Fe, K, Mg, Ca, Mn, Cu, Zn, and Na. Among them, Ca content was the highest 40,470.00±5,190.16 mg/kg. Free amino acid showed relatively low content.
3. α-Amylase inhibitory activity of 75% ethanol extract of O. humifusa cladodes showed the highest 35.98±5.27%. In addition, α-glucosidase inhibitory activity of 75% ethanol extract was the highest 23.48±6.81%.
4. Handscopic feature of powder-free basal diet, control group was observed more serious skin lesions (erythema/hemorrhage, scarring/dryness, edema, excoriation/erosion) than those (scarring/dryness, edema) of 10% water extract (OHW) and 10% ethanol extract (OHE) of O. humifusa cladodes.
5. Distribution of mast cells in dermis and subcutaneous tissue of skin was more decreased in skin of OHE groups than those of control group and OHW group.
6. Mast cell tryptase and myeloperoxidase immune-reactive cells were more decreased in skin of OHW and OHE groups than that of control group.
7. Serum IgE contents of OHW group were more increased 1,446.6±12.9 ng/mL than that of the control group, but that of OHE group decreased than that of the control group.
8. Serum histamine contents of OHW and OHE groups were more decreased 123.9±34.9 and 128.4±4.3 nM, respectively, than that of the control group.
9. Serum IL-4 contents of OHW and OHE groups were more increased 81.4±2.7 and 118.8±2.9 pg/mL, respectively, than that of the control group. Serum IL-10 contents of OHW groups showed 40.8±0.3 pg/mL, but that of OHE group was higher 84.1±3.7 pg/mL than that of the control group.
10. α-Amylase and α-glucosidase inhibitory activity of ethylacetate fraction were the highest 89.94±1.15 and 29.01±3.03%, respectively.
11. Total phenolics and flavonoids contents of ethylacetate fraction showed the highest.
12. DPPH and ABTS radical activities of O. humifusa cladodes extracts were increased according to concentration and those of ethylacetate fraction was the highest. Ferric reducing antioxidant power of chloroform fraction was the highest.
13. Overall acceptability score of cookie added with 5% of the O. humifusa cladodes powder was the highest 7.47±1.51 with significant difference.
14. Overall acceptability score of jelly added with 5% of the O. humifusa cladodes powder was the highest 6.47±1.96 with no significant difference.
15. Moisture, crude protein, crude fat, crude ash, and soluble solid contents of cookie added with 5% of O. humifusa cladodes powder were 4.67±0.08%, 7.45±0.06%, 18.30±0.11%, 1.26±0.10%, and 2.77±0.06˚Brix, respectively. Mineral contents of cookie were detected as K, Mg, Ca, and Na. Ca content of cookie was the highest 2,212.33±83.92 mg/kg. Dietary fiber contents were IDF 8.15%, SDF 0.16%, and TDF 8.30%. Hardness of cookie was 3,271.60±373.98 g.
16. Moisture, crude protein, crude fat, crude ash, and soluble solid contents of jelly added with 5% of O. humifusa cladodes powder were 442.85±1.41%, 2.77±0.07%, 0.27±0.05%, 0.31±0.17%, and 1.70±0.00˚Brix, respectively. Ca content of jelly was the highest 1,220.43±208.64 mg/kg. Dietary fiber contents were IDF 0.90±0.36%, SDF 1.16±0.80%, TDF 2.07±0.61%.
In conclusion, we confirmed anti-diabetic activities and atopy improvement effects of O. humifusa cladodes. Therefore, we confirmed that the powder of O. humifusa cladodes seemed to have potential as a useful ingredient to prepare foods including cookie and jelly.
1. Moisture, crude protein, crude fat, and crude ash contents of O. humifusa cladodes were 3.15, 6.25, 2.12, and 11.35%, respectively. Hunter colors of O. humifusa cladodes showed L value 58.24, a value -10.44, and b value 20.42.
2. Dietary fiber contents were IDF 11.62%, SDF 33.04%, TDF 44.66%, respectively. Major free sugars of O. humifusa cladodes were detected as fructose, glucose, and sucrose, sucrose content was the highest 2,956.65±57.35 mg%. Major organic acids were oxalic acid, citric acid, tartaric acid, malic acid, and acetic acid. Mineral were detected as Fe, K, Mg, Ca, Mn, Cu, Zn, and Na. Among them, Ca content was the highest 40,470.00±5,190.16 mg/kg. Free amino acid showed relatively low content.
3. α-Amylase inhibitory activity of 75% ethanol extract of O. humifusa cladodes showed the highest 35.98±5.27%. In addition, α-glucosidase inhibitory activity of 75% ethanol extract was the highest 23.48±6.81%.
4. Handscopic feature of powder-free basal diet, control group was observed more serious skin lesions (erythema/hemorrhage, scarring/dryness, edema, excoriation/erosion) than those (scarring/dryness, edema) of 10% water extract (OHW) and 10% ethanol extract (OHE) of O. humifusa cladodes.
5. Distribution of mast cells in dermis and subcutaneous tissue of skin was more decreased in skin of OHE groups than those of control group and OHW group.
6. Mast cell tryptase and myeloperoxidase immune-reactive cells were more decreased in skin of OHW and OHE groups than that of control group.
7. Serum IgE contents of OHW group were more increased 1,446.6±12.9 ng/mL than that of the control group, but that of OHE group decreased than that of the control group.
8. Serum histamine contents of OHW and OHE groups were more decreased 123.9±34.9 and 128.4±4.3 nM, respectively, than that of the control group.
9. Serum IL-4 contents of OHW and OHE groups were more increased 81.4±2.7 and 118.8±2.9 pg/mL, respectively, than that of the control group. Serum IL-10 contents of OHW groups showed 40.8±0.3 pg/mL, but that of OHE group was higher 84.1±3.7 pg/mL than that of the control group.
10. α-Amylase and α-glucosidase inhibitory activity of ethylacetate fraction were the highest 89.94±1.15 and 29.01±3.03%, respectively.
11. Total phenolics and flavonoids contents of ethylacetate fraction showed the highest.
12. DPPH and ABTS radical activities of O. humifusa cladodes extracts were increased according to concentration and those of ethylacetate fraction was the highest. Ferric reducing antioxidant power of chloroform fraction was the highest.
13. Overall acceptability score of cookie added with 5% of the O. humifusa cladodes powder was the highest 7.47±1.51 with significant difference.
14. Overall acceptability score of jelly added with 5% of the O. humifusa cladodes powder was the highest 6.47±1.96 with no significant difference.
15. Moisture, crude protein, crude fat, crude ash, and soluble solid contents of cookie added with 5% of O. humifusa cladodes powder were 4.67±0.08%, 7.45±0.06%, 18.30±0.11%, 1.26±0.10%, and 2.77±0.06˚Brix, respectively. Mineral contents of cookie were detected as K, Mg, Ca, and Na. Ca content of cookie was the highest 2,212.33±83.92 mg/kg. Dietary fiber contents were IDF 8.15%, SDF 0.16%, and TDF 8.30%. Hardness of cookie was 3,271.60±373.98 g.
16. Moisture, crude protein, crude fat, crude ash, and soluble solid contents of jelly added with 5% of O. humifusa cladodes powder were 442.85±1.41%, 2.77±0.07%, 0.27±0.05%, 0.31±0.17%, and 1.70±0.00˚Brix, respectively. Ca content of jelly was the highest 1,220.43±208.64 mg/kg. Dietary fiber contents were IDF 0.90±0.36%, SDF 1.16±0.80%, TDF 2.07±0.61%.
In conclusion, we confirmed anti-diabetic activities and atopy improvement effects of O. humifusa cladodes. Therefore, we confirmed that the powder of O. humifusa cladodes seemed to have potential as a useful ingredient to prepare foods including cookie and jelly.
목차
List of Figures ⅴList of Tables ⅸABSTRACT i서 론 1재료 및 방법 41. 재료 4가. 원료 42. 일반성분 및 이화학적 특성 4가. 일반성분 4나. pH, 총산 함량, 색도 및 가용성 고형분 함량 4다. 식이섬유 함량 5라. 유리당 함량 6마. 유기산 함량 6바. 무기질 함량 7사. 유리아미노산 함량 7아. 물성 측정 83. 천년초 줄기의 항당뇨 및 항산화 효과 10가. 시료의 추출 10나. 75% ethanol 추출물의 용매분획 10다. 항당뇨 효과 121) α-Amylase inhibitory activity 122) α-Glucosidase inhibitory activity 12라. 항산화 효과 131) Total phenolic compounds 측정 132) Total flavonoids 측정 133) Scavenging activity by the DPPH radical assay 134) Scavenging activity by the ABTS radical assay 145) Ferric reducing antioxidant power 144. 천년초 줄기의 아토피 개선 효과 15가. 재료 151) 실험동물 152) 천년초 물 추출물과 에탄올 추출물의 제조 15나. 실험 방법 161) 아토피성 피부염 유발 162) 실험동물군 설정 및 식이사료 급여 163) 피부 병변 관찰 184) 피부조직 내 비만세포의 변화 및 조직학적 측정 185) 피부조직 내 myeloperoxidase 양성세포와 mast cell tryptase 양성세포의 면역조직화학적 변화 196) 혈청 내 immunoglobulin E(IgE)의 측정 207) 혈청 내 histamine의 측정 208) 혈청 내 lymphokine(IL-4, IL-10)의 측정 215. 천년초 줄기를 이용한 가공식품 개발 221) 쿠키 제조 222) 젤리 제조 253) 관능 검사 286. 통계 처리 28결과 및 고찰 291. 일반성분 및 이화학적 특성 29가. 일반성분 29나. 색도 29다. 식이섬유 함량 30라. 유리당 함량 31마. 유기산 함량 32바. 무기질 함량 33사. 유리아미노산 함량 342. 천년초 줄기의 추출용매별 항당뇨 효과 35가. α-Amylase inhibitory activity 35나. α-Glucosidase inhibitory activity 373. 천년초 줄기의 추출용매별 아토피 개선 효과 38가. 피부 병변 측정 38나. 피부조직 내 비만세포의 변화 및 조직학적 변화 46다. 피부조직 내 myeloperoxidase 양성세포와 mast cell tryptase 양성세포의 면역조직화학적 변화 49라. 혈청 내 immunoglobulin E(IgE)의 변화 52마. 혈청 내 histamine의 변화 54바. 혈청 내 lymphokine(IL-4, IL-10)의 변화 564. 최종 선정 용매의 용매분획별 항당뇨 및 항산화 효과 59가. 수율 59나. 항당뇨 효과 601) α-Amylase inhibitory activity 602) α-Glucosidase inhibitory activity 61다. 항산화 효과 641) Total phenolic compounds 함량 642) Total flavonoids 함량 653) Scavenging activity by the DPPH radical assay 664) Scavenging activity by the ABTS radical assay 685) Ferric reducing antioxidant power 705. 천년초줄기를 이용한 가공식품 개발 71가. 관능검사 711) 쿠키 712) 젤리 72나. 천년초 줄기 분말을 첨가한 쿠키의 최종제품 분석 731) 일반성분 732) pH, 색도 및 가용성 고형분 함량 733) 무기질 및 식이섬유 함량 744) 경도 75다. 천년초 줄기 분말을 첨가한 젤리의 최종제품 분석 751) 일반성분 752) pH, 총산 함량, 색도 및 가용성 고형분 함량 763) 무기질 및 식이섬유 함량 774) 물성 78요 약 79참고 문헌 83감사의 글 98
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