Earticle

우리나라 동해심해수의 효율적 활용을 위한 방안의 하나로 chitosan-ascorbate(CA) $0.1\%$를 함유하는 동해심 해수로 담근 물김치의 품질특성을 조사하였다. 물김치 제조는 담금 용수로 mineral salt $1\%$ 함유 증류수(DW), 염도 $1\%$ 동해심 해수(ED), DW+CA(DW-CA) 및 ED + EA(ED-CA)로 구분하여 $10^{\circ}C$에서 12일간 숙성시켰다. 그 결과, ED-CA는 물김치 숙성시 pH의 감소와 산도의 증가를 상당히 지연시키며, 총균수를 감소시키면서 젖산균비율을 높여 위생성을 증진시키며, 항산화성을 높이는 효과가 있었다. 또한 탁도를 감소시켜 국물을 맑고 투명하게 유지하며, 김치 조직의 연화현상을 막아 경도유지와 조직의 알코올 불용성 물질의 용출을 지연시키며, 종합적 기호도를 증진시키는 효과를 나타내어 물김치 담금용수로서의 활용이 기대된다.

Quality characteristics of mul-kimchi prepared using eastern deep seawater added with $0.1\%$ chitosan-ascorbate (CA) were investigated during fermentation for 12 days at $10^{\circ}C$, in an effort to effectively utilize the eastern deep seawater in Korea. Four water sources were considered for preparation of mul-kimchi; (1)distilled water added with $1\%$ mineral salt (DW), (2) eastern deep seawater (containing $6\%$ salt) diluted to $1\%$ salt concentration with distilled water (ED), (3) DW+CA (DW-CA), and (4) ED+CA (ED-CA). Juice of mul-kimchi prepared with ED-CA as a water source showed higher PH and antioxidant activity, and lower acidity, total microbe numbers, turbidity and alcohol insoluble substance compared with those Prepared with other three water sources. The former also showed higher overall acceptability compared with the latter. This study demonstrated the possibility of use of eastern deep seawater added with chitosan-ascorbate as a water source for extension of shelf-life of mul-kimchi.

과메기를 표준화하는 일환으로 감압건조기 (vacuum drying)를 사용하여 CA (chitosan-ascorbate)로 표면을 coating한 것과 시중에서 판매되고 있는 일반 과메기와 미생물오염도를 비교분석 하였다. Total aerobacter에서 SCA (CA 처리한 꽁치 과메기)는 1.41, SGRW (ginseng steamed red, wine으로 처리한 꽁치 과메기)에서 1.63, SNT (CA 비처리한 시중판매 과메기) 에서는 1.9 log cycle 오염된 것을 비교하면 SCA가 0.22-0.49 log cycle 항균효과를 보인다. HCA (CA 처리한 청어과메기)에서는 2.27, HDW (심층수로 처리한 청어과메기) 2.32, HNT (비처리한 청어과메기) 2.72로서 오염도를 비교하면 HCA는 0.05-0.45 log cycle을 억제시켰다. GCA (CA 처리한 전어과메기)에서는 0.95, GDW (심층수로 처리한 전어과메기)와 GNT (비처리한 전어과메기)가 1.4의 수치를 나타내어서, GCA는 비처리한 GNT와 비교할 때 0.45 log cycle을 저해시켰다. Coliform과 E. coli에서는 오염미생물이 검출되지 않았다. S. aureus는 SCA에서 0.47, SGRW 1.15, SNT 1.27로 조사되어 미생물 오염도를 비교하면 SCA는 0.68-0.8 log cycle의 오염미생물을 억제시킨다. HCA는 1.15, HDW 1.11, HNT 1.36과 비교하면 HCA는 오염미생물 0.21 log cycle을 저해시켰다. GCA는 0.47, GDW와 GNT가 1.08과 1.34로 검출되었다. 즉 GCA에서는 오염된 미생물 0.26-0.61 log cycle 오염미생물을 억제시킨다. 수분함량 측정의 결과는 GDW 29%, HCA 31%, HNT 32%로 조사되어서 적당한 수분함량을 보유하고 있으나, SGW, GCA, HDW, SCA는 7-15%가 부족하며, SNT 와 GNT는 과메기 표준수분함량 (30%)보다 10%가 더 많아서 미생물의 오염과 과산화물 증가및 산패를 더 빨리 초래 한다. CA를 첨가하였을 때 과산화물은 SCA 41, HCA 45, GCA 49 meq로 조사되었으며, 항균성을 첨가하지 않은 시중과메기 (SNT, HNT, GNT)와 비교할 때 과산화물이 12 meq 더 낮게 조사되었다. SEM 관찰에서는 SCA, HCA가 조직표면이 선명하고 과산화물이 낮게 검출되었으며, 반면 항균성을 처리하지 않은 SGRW, HDW는 과산화물이 많으며 조직표면이 불투명하였다. 관능평가에서는 SCA, SGW 등의 순으로 꽁치과메기 선호도가 가장 높았으며, 다음으로 청어, 전어 과메기 순으로 조사되었다.

We examined saury, herring, gizzard shad kwamaegi to measure of microbic contamination rate of kwamegi that are sold in the market now. In the total bacteria, staphylococcus, peroxide value, and microorganisms is inhibited that from sample that we treated a substance with chitosan-ascorbate (CA) and other orders deep water (DW), ginseng steamed red and wine (GRW), NT (not treated). When we compared between SGRW and SNT, SCA show us more inhibition effect 0.22-0.49 log cycle in the total aerobacter. When we compared between HDW and HNT, HCA restraint 0.05-0.45log cycle, and when we compared between GDW and GNT, GCA inhibited 0.45 log cycle. In the coliform and E. coli, growths of microorganisms were inhibited followed order by treatment of CA, NT, and DW. GDW, HCA and HNT checked enough amount of water from the moisture measurement; but SGW, GCA, HEW and SCA showed 7-15% lack of moisture, and SNT and GNT have 10% more moisture. Peroxide value is changed to 41-51meq/kg when we did treat CA in there and a side that didn't add antimicrobial expressed the result numerically that 56-58meq/kg. In the sensory evaluation, customer gave preference to followed by Saury kwamaegi, herring, and gizzard shad kwamaegi. We have a point of view when kwamaeki manufactured if we add natural antibiotic and it uses to vacuum drying, we would inhibited of multiplication of microorganism, and of peroxides.

생 및 반건참가자미의 저장성 향상을 위하여 아가미를 제거하지 않은 것 (WG)과 제거한 것 (OG), 건조도에 따라 생것(0 D), 20%건조한 것 (20 D), 40%건조한 것 (40 D), 0.1% chitosan-ascorbate (CA)의 처리와 무처리로 구분, 진공 포장하여 5~10℃에서 10일간 저장하면서 미생물의 증식정도를 조사하였다. 10℃에서 저장 중 생 참가자미의 WG와 OG를 비교한 결과, OG가 WG에 비하여 total aerobacter는 0.3~0.5 log cycle이 감소되었으며, coliform과 E. coli의 수도 낮았다. 10℃에서 저장 중 0 D, 20 D 및 40 D를 비교한 결과, total aerobacter, coliform 및 E. coli 모두 20 D에서 가장 낮았으며 total aerobacter의 경우는 생것에 비하여 0.42~1.20 log cycle이 낮았다. 진공포장한 생 참가자미를 5℃와 10℃에서 10일간 저장한 결과, 5℃의 경우는 total aerobacter가 log 4.17 CFU/g로 10℃보다 0.6~1.3 log cycle이 낮았다. 가자미로부터 분리한 3종의 미생물 [aerobacter (A1), coliform (C12), E-coli (E7)]에 대한 CA의 항균효과를 조사한 결과 0.1%에서 3종 모두 생육이 완전히 억제되었다. 생 참가자미에 0.1% CA를 처리한 후 진공 포장하여 10℃에서 10일간 저장한 결과 CA 비처리에 비하여 total aerobacter는 1.5 log cycle이 감소되었으며, coliform 및 E. coli도 감소되었으며, CA처리 반건참가자미 (20 D)에서도 유사한 경향을 나타내었다. 0 D 및 20 D를 CA처리한 후 진공 포장하여 10℃에서 10일간 저장한 생시료 또는 조리하여 관능검사를 행한 결과, 0 D와 20 D 모두 CA 처리군에서 외관, 신선도, 조직감 및 종합적기호도 값이 비처리군의 “보통”에 비하여 우수한 것 (좋다~매우좋다)으로 평가되었다.

We made an experiment of keeping extension of raw and semi-dried flounder (Pleuronectes herzensteini). Effect of with(WG) or without gill (OG), drying degree (20% drying：20D, 40% drying：40D) and storage temperature (5 and 10℃) and 0.1% chitosan-ascorbate (CA) treatment of vacuum packaging flounder on growth of contaminated microorganism during storage for 10 days were investigated. Total aerobacter (TA) in the OG-treated raw flounder was 0.3~0.5 log cycle lower than that of WG-treated flounder and also, number of coliform (CF) and E. coli (CO) in OG were lower compared with WG. Number of TA,. Especially, the TA was 0.42~1.20 log cycle lower compared with raw flounder. The TA of the raw flounder stored at 5℃ compared to 10℃ was 0.6~1.3 log cycle lower. The growth of total aerobacter, coliform (and E. coli separated from raw flounder in tryptic soy broth were completely inhibited by 0.1% CA. But the growth of TA in the raw and 20% dried flounder was 1.5 log cycle inhibited by 0.1% CA, and the growth of CF and CO were also slightly inhibited. We did value raw sample that treated CA 0D and 20D, and did vaccum packaging at the 10℃ for 10 days, Sensory quality such as appearance, freshness, and texture and overall acceptability after cooking of the 0.1% CA-treated raw and 20% dried flounder were evaluated from good to very good, while CA non-treated products were evaluated to moderate.

Chitosan-ascorbate (CA)를 표면처리한 후 $40{\sim}60^{\circ}C$에서 감압건조한 과메기(VD-과메기)의 품질특성과 고지방식이 흰쥐의 혈청지질과 항산화계 효소활성에 미치는 영향을 조사하였다. VD-과메기의 제조기간은 $4.5{\sim}8.3시간, 자연건조과메기(ND-과메기)의 제조기간 $360{\sim}480$시간이었다. 총 균수는 VD-과메기에서는 $0.2{\sim}0.5$ log CFU/g, ND-과메기에서는 8.2 log CFU/g였다. 아미노태질소 함량은 $128.3{\sim}135.0$mg%로 ND-과메기와 VD-과메기의 뚜렷한 차이가 없었다. VD-과메기는 ND-과메기에 비하여 산가와 과산화물가가 현저하게 낮으며 비린내가 적고 조직감, 색상 및 종합적기 호도가 높았으며 종합적으로는 $40^{\circ}C$에서 제조한 VD-40-과메기가 가장 우수하였다. 고지방식이 흰쥐에 감압건조한 VD-40-과메기를 10% 혼합하여 4주간 급여한 군 (HVK)은 ND-과메기에 비하여 증체량이 낮고, 혈청 HDL-cholesterol 함량은 높은 반면 total cholesterol과 LDL-cholesterol함량이 낮았으며, glutathione 함량은 뚜렷한 차이가 없으나 lipid peroxide 함량은 현저하게 낮았다. 또한 고지방식이로 증가된 간의 xanthine oxidase total 및 O type 활성도 및 O/T(%)를 유의적으로 감소시켰다. 이상의 결과, 과메기 제조시 CA를 처리한 후 $40^{\circ}C$서 감압건조하는 방법은 제조기간을 크게 단축시킬 뿐만 아니라 과메기의 위생성과 영양성을 높일 수 있는 방법으로 산업적 활용이 기대된다.

Quality characteristics of Kwamaegi (semi-dried saury) prepared by treatment of chitosan-ascorbate (CA) and vacuum drying at $40{\sim}60^{\circ}C$(VDK), and the effect of the Kwamaegi on serum lipid profiles and anti-oxidation-related enzyme activity in rats fed high fat diets were investigated. The preparation periods were $4.5{\sim}8.3$ hr in VDK, while naturally dried Kwamaegi (NDK) took 360480 hr. Total microbe contents of VDK and NDK were $0.2{\sim}0.5$ and 8.2 log CFU/g, respectively. There was no significant difference in amino-nitrogen content. Compared with NDK, the acid and peroxide value, and fishy flavor of VDK40 (dried at $40^{\circ}C$) were significantly lower, and the texture, color and overall acceptability were higher. In animal experiments, weight gain, content of LDL-cholesterol and lipid peroxide, activities of total (T) and O type (O) xanthine oxidase, and the O/T ratio (%) were significantly lower in the VDK40 diet group than in the NDK diet group. The content of HDL-cholesterol in the VDK40 diet group was higher than in the NDK diet group. These results suggest that preparing CA-treated Kwamaegi with vacuum-drying at $40^{\circ}C$ can be applied throughout the year, and may shorten preparation time and improve its microbiological safety and nutritional values.

The dietary effects of soy fiber beni-koji(SBCA) containing chitosan-ascorbate on the body weight and serum lipids in obese rats induced by a high fat diet were investigated. The experimental plots(6 rats per each group) were divided into a normal group(NC), a high fat diet group(HF), a 1% SBCA diet group(SBCA1) and a 2% SBCA diet group(SBCA2), and fed for 6 weeks. Compared with the HF group, the mean body weight and the $R\'{o}hrer$ index of the SBCA1 and SBCA2 groups decreased by $3.4{\sim}7.4%$ and $8.1{\sim}13.9%$, respectively. In particular, the body lipids in the SBCA2 group decreased by 42.3%. The serum triglyceride content decreased by approximately $25.54{\sim}27.34%$ in the experimental diet groups. There was no significant difference in the serum total lipids between the HF and SBCA1 groups. On the other hand, the total lipids in SBCA2 group decreased by 19.12% compared with the HF group. In the SBCA2 group, the total serum cholesterol and LDL-cholesterol content decreased by 6.57% and 41.20% compared with the HF group, respectively, while the HDL-cholesterol increased by 10.0%. The risk factor index(RFI) in the SBCA2 group was decreased remarkably by 58.57%.

Dietary effect of soyfiber beni-koji (SBK) with chitosan-ascorbate (CA) on the level of serum lipids in rats fed a high fat diet was investigated The experimental groups which were divided into high fat diet control group(HC-group), $2\%\;SBK+0.1\%$ CA mixture diet group(CA1-group), $2\%\;SBK+0.15\%$ CA mixture diet group(CA2-group), and $2\%\;SBK+0.2\%$ CA mixture diet group (CA2-group) were fed for 4 weeks. Weight gains in CA2- and CA3-group were $5.3\%\;and\;9.5\%$ lower than that of HC-group, respectively, while there was no significant difference in feed intakes, feed efficiency ratio and organs weight Level of serum triglyceride in $C_3-group\;was\;21\%$ lower than that of HC-group. Level of serum total cholesterol and LDL-cholesterol in CA2- and CA3-group were $22.1\~22.7\%\;and\;58.6\~64.3\%$ lower than those of HC-group, respectively. Atherogenic index decreased with the higher level of CA. Level of lipid peroxide in CA3-group was $24\%$ lower than that of HC-group, while there was no significant difference in GSH(Glutathione-S-transferase) content O type activities of XOD(xanthine oxidase) in the treated groups were lower, especially the activity in CA3-group was $51.6\%$ lower than that of HC-group. Also, O/T ratio of XOD was lower, showing $21.7\~23.5\%$ in treated groups and $34.0\%$ in HC-group(p<0.05). GST activities were 332.52 units in HC-group and $350.28\~355.63$ units in the treated groups, but there were no significant differences among them.

Effects of chitosan-ascorbate(CA) and calcium lactate(CL) on fermentation and quality of squid sikhae were investigated CA and LA were added at $0.5\%$ (designated CA1 and CL1) and $1.0\%$(CA2 and CL2) concentrations, respectively and fermented for 12 days at $10^{\circ}C$. pH of CA-added sikhae was higher than that of control, while acidity of the former was lower than that of the latter. During 12 days of fermentation, CA-added sikhae showed higher protease activity than control by $2.3\~2.6$ times and CL-added sikhae by $2.8\~3.6$ times. At 12 days of fermentation, CA-added sikhae revealed higher protease activity than control by $1.2\~1.4$ times and CL-added sikhae by $1.5\~1.9$ times. CA-added sikhae also showed higher amino-nitrogen content than control by $1.4\~1.7$ times and CL-added sikhae by $1.9\~3.5$ times. In comparison of CA1 with CA2, CA2 showed all higher pH, protease and amylase activity, and amino-nitrogen content than CA1. In analysis of electrophoresis, molecular weights of major proteins in ~w squid were $116.9\~119.0$, 96.5 and 59.3kDa. However, after fermentation for 12 days, a protein band of 119.0kDa disappeared but a new protein band with below 14 kDa appeared in sikhae, especially CA-added sikhae. In sensory evaluation, the intensity of sour taste was the highest for control and the lowest for CA2. Softness of squid was the highest for control and the lowest for CA2. Overall acceptability was the best for CA2. In conclusion, these results suggest use of $1\%$ CA in sikhae preparation as addition of CA(CA2) increased the protease and amylase activity, nitrogen content of amino form, sensory acceptability as well as shelf-life of sikhae.

돔배기 육, 연골 및 껍질의 저장 중 총균, 대장균 및 병원성미생물의 생육에 미치는 chitosan-ascorbate(CA)(0.01%) 및 모려(10 ppm)의 처리효과를 조사하였다. $10^{\circ}C$에서 6일간 저장한 결과 대조구의 경우 총균수는 육, 연골 및 껍질에서는 각각 4.24, 3.81, 2.20 log cycle이 증가하였으나 CA처리구는 육에서는 2.66 log cycle이, 연골에서는 2.37 log cycle이, 껍질에서는 1.24 log cycle이 감소되었다. 모려처리구에서는 CA처리구 보다 그 효과가 낮으나 육에서는 1.33 log cycle이, 연골에서는 0.93 log cycle이, 껍질에서는 0.59 log cycle이 각각 감소되었다. 6일간 저장한 돔배기의 대장균수는 대조군의 경우 육, 연골 및 껍질에서 각각 3.18, 2.59, 2.25 log CFU/g이었으며 CA처리구에서는 육에서는 1.69 log cycle이, 연골에서는 1.25 log cycle이, 껍질에서는 1.52 log cycle이 각각 감소하였으며, 모려처리구에서는 육에서는 0.65 log cycle, 연골에서는 0.52 log cycle, 껍질에서는 0.76 log cycle이 각각 감소되었다. 무처리구에서는 3일째 육에서 Salmonella가 검출되었고, 6일째는 육, 껍질, 연골 모두에서 Salmonella와 V. parahaemolyticus가 검출되었으며, 모려를 처리한구에서는 6일째 육에서 Salmonella와 V. parahaemolyticus가, 연골에서 Salmonella가 검출되었다. 그러나 CA처리구에서는 육, 연골 및 껍질 모두에서 저장 6일까지 음성반응을 나타내었다. CA와 모려를 처리한 육은 대조구에 비하여 비교적 투명하며 조직의 붕괴도가 낮았다. 또 연골은 대조구에 비하여 조직이 매끈하고 깨끗한 상태를 유지하였으며 껍질은 이물질이 제거되는 scavenger 현상을 나타내었으며 이러한 현상들은 모려보다 CA처리구에서 뚜렷하였다. 이상의 결과 CA와 모려처리는 돔배기에 존재하는 일반미생물과 병원성미생물의 생육을 저해함으로서 신선도와 위생성이 향상시키며 저장 중에 일어나는 조직의 붕괴를 막아 저장성을 향상시키는 효과를 나타낸 것으로 판단된다.

The effects of 0.01%(w/v) chitosan-ascorbate(CA) and 10 ppm morea on the number of total microbes, Escherichia coli levels, and growth of food poisoning bacteria in dombaeki during storage at $10^{\circ}C$ over 6 days were investigated. Total microbes in meat, cartilage, and skin of untreated samples increased by 4.24, 3.81, and 2.20 logs compared to the zero timepoint, respectively, but, in CA-treated samples, counts fell by 2.66, 2.37, and 1.24 logs. Total microbial levels in morea-treated meat, cartilage, and skin showed similar tendencies but the effects were slightly less than seen in CA-treated samples. E. coli numbers in CA-treated meat, cartilage, and skin stored for 6 days decreased by 1.69, 1.25, and 1.52 logs respectively, compared with control samples. Morea-treated samples showed similar falls, but the effects were again slightly less than seen after CA-treatment. Both Salmonella and Vibrio parahaemolyticus were detected in untreated meat stored for 3 or 6 days. Food poisoning bacteria were found in both untreated and morea-treated samples stored over 6 days. However, no such bacteria were detected in CA-treated samples. Also, CA-treated meat, cartilage, and skin showed low degrees of degeneration. Thus, CA treatment enhanced shelf-life and dombaeki quality by inhibiting microorganism growth and tissue breakdown during storage.

440 kDa의 키토산을 아스코르브산 0.05% 용액에 교반시켜 만든 CA 용액에 과메기를 침지한 후 냉풍 제습 건조한 과메기(CAK)와 자연 건조한 과메기(NPK)를 각각 동결 건조하여 식이에 5%씩 첨가한 식이를 5주령의 SD계 흰쥐에 6주간 급여하였을 때 혈청지질함량과 활성산소종(ROS) 관련 효소활성에 미치는 영향을 비교하였다. 체중 증가량, 식이 섭취량, 식이 효율 및 간장, 신장, 심장, 고환 등의 장기 중량 비율에는 뚜렷한 차이를 보이지 않았다. 혈중 중성 지질, 총콜레스테롤 함량에도 유의적인 차이를 보이지 않았다. 그러나 HDL- 콜레스테롤 함량은 과메기를 급여하지 않은 대조군(NC군), NPK 군 및 CAK군에서 각각 62.00, 48.01 및 71.84 mg/dL로 유의적인 차이를 보였으며, LDL-콜레스테롤 함량은 각각 34.98, 57.49, 35.17 mg/dL로 CAK군이 다른 두 군보다 유의적으로 낮은 수치를 나타내었고, 동맥경화지수도 각각 0.80, 1.49, 0.68으로 유의적인 차이를 보였다. 각 군의 total XOD (xanthine oxidoreductase) 활성은 유의차가 없었으나 XOD O type의 활성은 NPK군에서 NC군보다 높은 활성을 보이는 반면 CAK군은 NC 및 NPK군보다 21~45% 낮았다. 간조직의 SOD(superoxide dismutase) 활성은 CAK군이 NC 및 NPK군에 비하여 유의적으로 높았으나 GST(glutathione S-transferrase)의 활성은 유의적인 차이를 보이지 않았다. 한편, 혈청 ALT의 활성은 NC군에 비해 NPK군에서 증가하였으나, CAK군은 NC군의 수준으로 나타났다. 그리고 CAK군은 NC 및 NPK군에 비하여 간조직 내의 GSH(glutathione) 함량은 높은 반면 LPO(lipid peroxide)함량은 낮았다. 이상의 결과 CA처리 냉풍 제습 건조 과메기는 자연 건조 과메기에 비하여 높은 혈중 지질 개선 효과와 더불어 체내 ROS 생성계 효소 활성을 억제함과 동시에 소거계 효소의 활성을 촉진하는 효과가 있어 산업적 활용성이 기대되며, 일반 성분 분석을 통한 자연 건조 과메기와 CA처리 냉풍 제습 건조 과메기의 일반 성분 차이 및 기능성 물질의 연구는 추후 당면 연구과제이다.

The effects of Kwamaegi on serum lipid profiles and ROS(reactive oxygen spices) generating and scavenging enzyme activities were investigated in rats. The three experimental groups were divided as follows: normal control diet group (NC), 5% naturally prepared and freeze-dried Kwamaegi supplemented diet group (NPK) and 5% chitosan-ascorbate treated and artificially dried (CWDD: Chilly Wind & Dehumidification Drier) Kwamaegi supplemented diets group (CAK). There were no significant differences in weight gain, feed intake, feed efficiency ratio or organs weights per body weight including liver, kidney, heart and spleen among the group. In addition, there were no significant differences in serum triglyceride and total cholesterol contents. The HDL-cholesterol contents of the NC, CAK and NPK groups were 62.00, 36.48 and 78.44 mg/dL while LDL-cholesterol contents were 62.00, 36.48 and 78.44 mg/dL, respectively, which were significantly different. The atherogenic indeces in the experimental groups were 0.62, 1.20 and 0.13, respectively. There were no significant differences in total XOD (xanthine oxidoreductase) activities; however XOD type O activity was higher in the NPK group than un the NC group and in the CAK group XOD type O activity was 21~45% lower compared to NC and NPK groups. SOD (superoxide dismutase) activity was significantly higher in the CAK group than in the NC and NPK groups, while there were no significantly differences in GST (glutathione S-transferrase) activity among the groups. Furthermore, serum ALT activity was higher in the NPK group versus the NC and CAK groups. GSH (glutathione) content was higher and LPO (lipid peroxide) content lower in the CAK group compared to the NC and NPK groups. Forem the above results, we suggest that CA treated and artificially dried Kwamaegi is not only a hygienic product but also has lowering effects on LDL-cholesterol and the atherogenic index together with the lowering of ROS-generating and increasing of ROS-scavenging enzyme activities compared to other natural products.

본 연구는 chitosan-ascorbate (CA) 첨가(0.1%)가 물김치의 숙성에 미치는 영향과 고콜레스테롤식이 흰쥐의 혈청지질에 미치는 효과를 조사하였다. CA첨가 물김치는 무첨가에 비하여 탁도가 낮고, 보존성이 높으며, glucosamine함량이 무첨가에 비하여 $1.84{\sim}2.90$배, SOD활성이 $59.00{\sim}64.24%$로 높았으며 2025 kDa의 chitosan으로 제조한 CA2025가 가장 양호하였다. 동물실험은 SD계 흰쥐로 정상식 이군(NC), 고콜레스테롤 식이군(HC), 고콜레스테롤 식이 김치국물 투여군(HC-KC), 고콜레스테롤 식이 CA 함유 김치국물 투여군(HC-CA2025), 고콜레스테롤 식이 CA2025 1/2농축액 투여군(HC-2CA2025)의 5개군으로 구분하여 5주간 사육하였다. 그 결과, HC-CA2025군과 HC-2CA2025군의 평균체중은 HC군에 비하여 각각 6.9%, 및 8.4%가 감소되었다. 혈청 총 cholesterol의 함량은 HC-CA2025 및 HC-2CA2025군이 각각 88.33 및 85.00 mg/dL로 HC군보다 17.45 및 20.56%가 감소되었다. HC-CA2025 및 HC-2CA2025군의 HDL-cholesterol 함량은 HC군에 비하여는 각각 7% 및 23%가 증가된 반면 LDL-cholesterol 함량은 각각 13% 및 26%가 감소되었고 동맥경화지수도 정상군에는 미치지는 못하나 현저하게 감소되었다. AST 및 ALT활성은 HC군에서 증가하는 경향을 보였으나, HC-KC, HC-CA2025, 및 HC-2CA205 군에서는 낮은 활성을 나타내었다. 따라서 CA2025는 물김치의 보존성과 품질을 향상시킬 뿐만 아니라 혈중지질 개선과 동맥경화지수를 떨어트리는 효과가 있어 산업적 활용성이 기대된다.

This study was to investigate the effect of chitosan-ascorbate (CA) prepared with different molecular weight (223, 746, 1110 and 2025 kDa) on the fermentation and quality of mul-kimchi, and also, the effect of the mul-kimchi juice fermented with 0.1% chitosan-ascorbate prepared with 2025 kDa chitosan (CA2025) on the serum lipids of rae fed with high cholesterol diet (HC). The mul-kimchi fermented in 0.1% CA2025 has lower turbidity, longer shelf-life, higher glucosamine content and SOD activity than those of control and the other treatments. In the animal experiment the HC-CA2025 and HC-2CA2025 groups which were administered 0.5 mL per 100 g body weight of mul-kimchi juice fermented with 0.1% CA2025 and administered the same volume of the juice concentrated 112 per nay fed for 5 week, respectively. The average body weight of the HC-CA2025 and HC-2CA2025 group was lower 6.9% and 8.4% than that of HC control group respectively. Total serum cholesterol contents of these groups were 88.33 and 85.00 mg/uL, which were 17.45% and 20.56% lower than HC control group respectively. While, HDL-cholesterol content of these groups were 7% and 23%, higher the LDL-cholesterol content were 13% and 26% lower than those of HC control group respectively. And also, though the atherogenic index, AST and ALT activities were not reached to normal control group, the values were remarkably lower than those of HC control group. This study indicates the possibility of utility for kimchi industry by adding chitosan-ascorbate, especially CA2025 showing not only quality enhancing and shelf-life prolongation but also improving serum lipids and atherogenic index in rats fed with high cholesterol diet.