최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기한국콘텐츠학회논문지 = The Journal of the Korea Contents Association, v.20 no.2, 2020년, pp.451 - 461
This study was carried out to investigate the value of yellow cherry tomato as a food material. Contents of nutritional and bioactive compound were determined from yellow cherry tomato. 17 of amino acids occurred. L-Glutamic acid (45.15%), L-glutamine (22%) and L-aspartic acid (11%) were the main am...
* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.
핵심어 | 질문 | 논문에서 추출한 답변 |
---|---|---|
토마토의 특징은 무엇인가? | 토마토는 세계적으로 소비가 많은 과일이며 비타민, 무기질 및 각종 생리활성 물질이 풍부하게 함유된 건강 식품으로 알려져 있다[1]. 토마토에 포함된 성분 중 lycopene과 β-carotene 등 carotenoids는 전립선암 억제 효과[2][3], 항산화효과[4], 저밀도지단백질의 산화억제 효과[5] 등이 밝혀졌다. | |
토마토의 효과는 무엇인가? | 토마토는 세계적으로 소비가 많은 과일이며 비타민, 무기질 및 각종 생리활성 물질이 풍부하게 함유된 건강 식품으로 알려져 있다[1]. 토마토에 포함된 성분 중 lycopene과 β-carotene 등 carotenoids는 전립선암 억제 효과[2][3], 항산화효과[4], 저밀도지단백질의 산화억제 효과[5] 등이 밝혀졌다. | |
황색 방울토마토의 식품소재로서의 유용성은 어떤것을 분석하여 규명 할 수 있는가 | 국내에서는 붉은색 일반 토마토와 방울토마토 이외에도 황색 방울토마토를 포함한 다양한 색상의 방울토마토의 소비가 늘어나는 추세인데 대부분 생식용으로 활용되고 있어 보다 많은 소비와 활용을 위해서는 가공품의 식품소재로서의 유용성을 규명할 필요가 있다. 본연구에서는 국내에서 재배된 황색 방울토마토 Jiconorang 품종의 일반성분, 유리아미노산, 아미노산 대사산물, lycopene과 β-carotene 및 폴리페놀 화합물의 분포를 규명함으로써 붉은 일반 토마토와 방울토마토에 비해 연구가 거의 이루어지지 않은 황색 방울토마토의 식품원료로서의 활용성을 높이기 위해 식품학적 가치를 살펴보았다. |
H. B. Lee, C. B. Yang, and T. J YU, "Studies on the chemical composition of some fruit vegetables and fruits in Korea(I)," Korean Journal of Food Science and Technology, Vol.4, No.1, pp.36-43, 1972.
G. Edward, "Tomatoes, tomato-based products, lycopene and cancer," Journal of the National Cancer Institute, Vol.91, No.4, pp.317-331, 1999.
G. Edward, B. R. Eric, L. Yan, J. S. Meir, and C. W. Walter, "A prospective study of tomato products, lycopene and prostate cancer risk," Journal of the National Cancer Institute, Vol.94, No.5, pp.391-398, 2002.
L. Frusciante, P. Carli, M. R. Ercolano, R. Pernice, A. Di Matteo, V. Fogliano, and N. Pellegrini, "Antioxidant nutritional quality of tomato," Molecular Nutrition & Food Research, Vol.51, No.5, pp.609-617, 2007.
S. Oshima, F. Ojima, H. Sakamoto, Y. Ishiguro, and J. Terao, "Supplementation with carotenoids inhibits singlet oxigen-mediated oxidation of human plasma low-density lipoprotein," Journal of Agricultural and Food Chemistry, Vol.44, No.8, pp.2306-2309, 1998.
S. H. Choi, D. H. Kim, and D. S. Kim, "Comparison of ascorbic acid, lycopene, ${\beta}$ -carotene and ${\alpha}$ -carotene contents in processed tomato products, tomato cultivar and part," The Korean Journal of Culinary Research, Vol.17, No.4, pp.263-272, 2011.
J. N. Davies and G. E. Hobson, "Constituents of tomato fruit - the influence of environment, nutrition, and genotype," Critical Reviews in Food Science and Nutrition, Vol.15, No.3, pp.205-280, 1981.
M. S. Lenucci, D. Cadinu, M. Taurino, G. Piro, and G. Dalessandro, "Antioxidant composition in cherry and high-pigment tomato cultivars," Journal of Agricultural and Food Chemistry, Vol.54, No.7, pp.2606-2613, 2006.
S. H. Choi, S. H. Lee, H. J. Kim, I. S. Lee, K. Nobuyuki, C. E. Levin, and M. Friedman, "Changes in free amino acid, phenolic, chlorophyll, carotenoid, and glycoalkaloid contents in tomatoes during 11 stages of growth and inhibition of cervical and lung human cancer cells by green tomato extracts," Journal of Agricultural and Food Chemistry, Vol.58, No.13, pp.7547-7556, 2010.
B. Nicolas and F. Hilled, "GABA in plants : just a metabolite?," Trends in Plant Science, Vol.9, No.3, pp.110-115, 2004.
A. G. Leventhal, Y. C. Wang, M. L. Pu, Y. F. Zhou, and Y. Ma, "GABA and its agonists improved visual cortical function in senescent monkeys," Science, Vol.300, No.5620, pp.812-815, 2003.
J. H. Park, S. H. Han, M. K. Shin, K. H. Park, and K. C. Lim, "Effect of hypertention falling of functional GABA green tea," Korean Journal of Medicinal Crop Science, Vol.10, pp.37-40, 2002.
S. H. Choi, H. Y. Kim, H. J. Kim, I. S. Lee, Nobuyuki, C. E. Levin, and M. Friedman, "Free amino acid and phenolic comtents and antioxidative and cancer cell- inhibiting activities of extracts of 11 greenhouse-grown tomato varieties and 13 tomato-based foods," Journal of Agricultural and Food Chemistry, Vol.59, No.24, pp.12801-12814, 2011.
J. B. Ahn, "Characterization of lycopene, ${\beta}$ -carotene and phenolic compounds of domestic cherry tomato cultivars," Food Engineering Progress, Vol.22, No.1, pp.9-16, 2018.
H. S. Erge and F. Karadeniz, "Bioactive compounds and antioxidant activity of tomato cultivars," International Journal of Food Properties, Vol.14, No.5, pp.968-977, 2011.
J. L. Guil-Guerrero, and M. M. Rebolloso-Fuentes, "Nutrient composition and antioxidant activity of eight tomato (Lycopersicon esculentum) varieties," Journal of Food Composition and Analysis, Vol.22, No.2, pp.123-129, 2009.
S. Moco, R. J. Bino, O. Vorst, H. A. Verhoeven, J. Groot, T. A. van Beek, J. Vervoort, and C. H. Ric de Vos, "A liquid chromatography-mass spectrometry-based metabolome database for tomato," Plant Physiology, Vol.141, No.4, pp.1205-1218, 2006.
H. Y. Kim, and J. B. Ahn, "Physicochemical properties of a Betatini variety of Lycopersicon esculentum var. cerasiforme (cherry tomato)," Food Engineering Progress, Vol.18, No.3, pp.222-228, 2014.
W. Mullen, S. C. and Marks, and A. Crozier, "Evaluation of phenolic compounds in commercial fruit juices and fruit drinks," Journal of Agricultural and Food Chemistry, Vol.55, No.8, pp.3148-3157, 2007.
P. Ana, B. Franz, M. ZZeljan, M. Ana, N. Biljana, and K. Nikola, "Identification and quantification of flavonoids and phenolic acids in burr parsley (Caucalis platycarpos L.), using high-performance liquid chromatography with diode array detection and electrospray ionization mass spectrometry," Molecules, Vol.14, No.7, pp.2466-2490, 2009.
S. H. Choi, J. B. Ahn, N. Kozukue, C. E. Levin, and M. Friedman, "Distribution of free amino acids, flavonoids, total phenolics, and antioxidative activities of jujube(Ziziphus jujuba) fruits and seeds harvested from plants grown in Korea," Journal of Agricultural and Food Chemistry, Vol.59, No.12, pp.6594-6604, 2011.
T. Yamamoto, M. Yoshimura, F. Yamaguchi, T. Kouchi, R. Tsuji, M. Saito, A. Obata, and M. Kikuchi, "Anti-allergic activity of naringenin chalcone from a tomato skin extract," Bioscience Biotechnology and Biochemistry, Vol.68, No.8, pp.1706-1711, 2004.
C. Iwamura, K. Shindoda, M. Yoshimura, Y. Watanabe, A. Obata, and T. Nakayama, "Naringenin chalcone suppresses allergic asthma by inhibiting the Type-2 function of CD4 T cells," Allergology International, Vol.59, No.1, pp.67-73, 2010.
T. Horiba, I. Nishimura, Y. Nakai, K. Abe, and R. Sato, "Naringenin chalcone improves adipocte functions by enhancing adiponectin production," Molecular and Cellular Endocrinology, Vol.323, No.2, pp.208-214, 2010.
S. Hirai, Y. I. Kim, T. Goto, M. S. Kang, M. Yoshimura, A. Obata, R. Yu, and T. Kawada, "Inhibitory effect of naringenin chalcone on inflammatory changes in the interaction between adipocytes and macrophages," Life Science, Vol.81, No.16, pp.1272-1279, 2007.
D. Metodiewa, A. Kochman, and S. Karolczak, "Evidence for antiradical and antioxidant properties of four biologically active N,N-Diethylaminoethyl ethers of flavaone oximes: A comparison with natural polyphenolic flavonoid rutin action," IUBMB Life, Vol.41, No.5, pp.1067-1075, 1997.
L. Navarro-Nunez, M. L. Lozano, M. Palomo, C. Martinez, V. Vicente, J. Castillo, O. Benavente-Garcia, M. Diaz-Ricart, G. Escolar, and J. Rivera, "Apigenin inhibits platelet adhesion and thrombus formation and synergizes with aspirin in the suppression of the arachidonic acid pathway," Journal of Agricultural and Food Chemistry, Vol.56, No.9, pp.2970-2976, 2008.
Z. Zhao, H. S. Shin, H. Satsu, M. Totsuka, and M. Shimizu, "5-caffeoylquinic acid and caffeic acid down-regulate the oxidative stress and TNF- ${\alpha}$ -induced secretion of interleukin-8 from Caco-2 cells," Journal of Agricultural and Food Chemistry, Vol.56, No.10, pp.3863-3868, 2008.
S. L. Liu, B. J. Peng, Y. L. Zhong, Y. L. Liu, Z. Song, and Z. Wang, "Effect of 5-caffeoylquinic acid on the NF- ${\kappa}B$ signaling pathway, peroxisome proliferator-activated receptor gamma 2, and macrophage infiltration in high-fat diet-fed Sprague-Dawley rat adipose tissue," Food & Function, Vol.6, No.8, pp.2779-2786, 2015.
E. Coyago-Cruz, M. Corell, A. Moriana, P. Mapelli-Brahm, D. Hernanz, C. M. Stinco, E. Beltran-Sinchiguano, and A. J. Melendez-Martinez, "Study of commercial quality parameters, sugars, phenolics, carotenoids and plastids in different tomato varieties," Food Chemistry, Vol.277, pp.480-489, 2019.
T. D. Natarajan, J. R. Ramasamy, and K. Palanisamy, "Nutraceutical potentials of synergic foods: a systematic review," Journal of Ethnic Foods, Vol.6, No.27, pp.1-7, 2019.
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.