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NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.23 no.3, 2016년, pp.378 - 386
김은주 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) , 장연정 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) , 김소영 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) , 최혜선 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) , 박신영 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과)
Anti-atherogenic effects in tumor necrosis factor-
핵심어 | 질문 | 논문에서 추출한 답변 |
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된장이란? | 우리나라의 대표적인 전통 발효 식품중의 하나인 된장은 대두를 찐 다음 으깨어 만든 메주에서 발효균이 콩의 고분자 영양소를 발효 분해하여 맛과 소화력 및 저장성을 증진 시킨 식품이다(1). 된장은 아미노산 조성이 우수한 단백질과 불포화지방산 형태로 구성된 지방, 탄수화물과 같은 주요 영양분뿐만 아니라 무기물을 함유하며 또한 된장이 되기까지 대두는 장기간 숙성 과정을 거치므로 대두가 가지고 있는 여러 활성 물질들 이외에도 발효과정 동안 원재료인 대두에서는 존재하지 않거나 함량이 적은 활성성분들이 생성되거나 증가되는 것으로 알려져 있다(2). | |
genistein, daidzein의 효능은? | 하지만 된장에서 콩의 발효가 진행됨에 따라 이들은 각각 aglycon 형태인 genistein, daidzein, glycitein으로 전환된다(4). 이러한 aglycon된 형태의 genistein, daidzein은 항염증(5), 항산화(6), 항암효과(7)를 가진 것으로 알려져 있으며 된장이 발효되면서 이러한 성분이 많이 생성된다(4). 최근 전통된장에 관한 연구로는 항돌연변이(8), 항암(8-10) 및 면역증진(11) 이나 혈압강하(12,13), 고지혈증과 당뇨개선(14), 항산화능(15-17)등의 생체조절 기능 식품성분들이 일부 밝혀지고 있다. | |
NO synthase의 3가지 형태는? | 염증반응의 지표물질인 NO는 L-arginine에서 NO synthase(NOS)에 의해 합성된다. NOS에는 endothelial NOS(eNOS), neuronal NOS(nNOS), inducible NOS(iNOS)의 세 가지 형태가 있으며, 이들 중 iNOS는 외부자극이나 pro-inflammatory cytokine 등에 의해 자극받게 되면 hepatocytes, smooth muscle cells, bone marrow cells, monocytes, macrophages 등 다양한 세포에서 발현되어 다량의 NO를 생산한다고 보고되고 있다(20,21). 혈관내의 염증은 활성화된 백혈구가 ROS를 생성하여 염증반응 전사인자인 nuclear factor(NF)-κB를 활성화시키고, 그 결과 intercellular adhesion molecule(ICAM)-1, vascular cell adhesion molecule(VCAM)-1과 monocyte chemoattractant protein-1(MCP-1)등 세포부착인자들을 발현함으로서 혈관 내벽으로 monocyte 유입을 유도하여 동맥경화를 진행시킨다(22,23). |
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