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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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Preventive Nutrition and Food Science
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Journal DOI :
The Korean Society of Food Science and Nutrition
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Volume & Issues
Volume 15, Issue 4 - Dec 2010
Volume 15, Issue 3 - Sep 2010
Volume 15, Issue 2 - Jun 2010
Volume 15, Issue 1 - Mar 2010
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Effects of Alternatively Prepared Meju Methanolic Extracts on Dietary Lipid Digestion
Kang, Hee-Jung ; Nam, Dae-Hwan ; Kim, Jong-Sang ;
Preventive Nutrition and Food Science, volume 15, issue 4, 2010, Pages 249~254
DOI : 10.3746/jfn.2010.15.4.249
We examined the effect of extracts of meju prepared with traditional and standardized methods on pancreatic lipase and the absorption of dietary lipid. Aqueous methanolic (80%, v/v) extracts of meju dose-dependently inhibited the activities of porcine pancreatic lipase. The plasma triglyceride levels in Imprinting Control Region mice after a single oral administration of lipid emulsion containing aqueous methanolic extracts from meju made by the standardized methods were lower than that of the group given a lipid emulsion containing the extracts of meju made by traditional methods. The inhibitory activity of the meju extract on dietary lipid digestion appears to be more closely associated with aglycone forms of phenolic compounds such as free isoflavones than with glycosides, since meju samples with higher total phenolic or free isoflavone content showed the stronger inhibition against pancreatic lipase. Furthermore, the data suggest that meju made using the standardized method, which contains higher levels of total isoflavones relative to traditionally prepared meju, could effectively suppress digestion of dietary lipids and therefore have the potential to help ameliorate hyperlipidemia and obesity.
Methanol Extract of Cassia mimosoides var. nomame and Its Ethyl Acetate Fraction Attenuate Brain Damage by Inhibition of Apoptosis in a Rat Model of Ischemia-Reperfusion
Kim, Ki-Hong ; Lee, Jong-Won ;
Preventive Nutrition and Food Science, volume 15, issue 4, 2010, Pages 255~261
DOI : 10.3746/jfn.2010.15.4.255
Ischemic stroke, a major cause of death and disability worldwide, is caused by occlusion of cerebral arteries that, coupled with or without reperfusion, results in prolonged ischemia (hypoxia and hypoglycemia) and, ultimately, brain damage. In this study, we examined whether methanol extract of the whole plant of Cassia mimosoides var. nomame Makino that grows naturally in Korea, as well as Japan and China, and some of its fractions obtained by partitioning with organic solvents could protect human hepatocellular carcinoma cells (HepG2) under hypoxic condition by inhibiting apoptosis. We also investigated if these extracts could attenuate brain damage in a rat model of 2 hr of ischemia, generated by middle cerebral artery occlusion, and 22 hr of reperfusion. The whole extract (
/mL) maintained the cell number at more than half of that initially plated, even after 24 hr of cell culture under hypoxic condition (3%
). In the absence of the whole extract, almost all of the cells were dead by this time point. This improvement of cell viability came from a delay of apoptosis, which was confirmed by observing the timing of the formation of a DNA ladder when assessed by gel electrophoresis. Of fractions soluble in hexane, ethyl acetate (EA), butanol and water, EA extracts were selected for the animal experiments, as they improved cell viability at the lowest concentration (
/mL). The whole extract (200 mg/kg) and EA extract (10 and 20 mg/kg) significantly reduced infarct size, a measure of brain damage, by 34.7, 33.8 and 45.2.0%, respectively, when assessed by 2,3,5-triphenyl tetrazolium chloride staining. The results suggest that intake of Cassia mimosoides var. nomame Makino might be beneficial for preventing ischemic stroke through inhibition of brain cell apoptosis.
Eisenia bicyclis Inhibits Body Weight Gain and Fat Accumulation Induced by High-Fat Diets in Mice
Choi, Won-Hee ; Ahn, Ji-Yun ; Kim, Sun-A ; Kim, Tae-Wan ; Ha, Tae-Youl ;
Preventive Nutrition and Food Science, volume 15, issue 4, 2010, Pages 262~266
DOI : 10.3746/jfn.2010.15.4.262
This study was performed to investigate the anti-obesity effect of Eisenia bicyclis in mice fed a high-fat diet (HFD). Male C57BL/6J mice were divided into three groups that were fed a normal diet, an HFD, or an HFD supplemented with a 5% powder of Eisenia bicyclis (PEB) for 8 weeks. The PEB group showed lower body weight gains than the HFD group. The PEB group also exhibited reduced body fat mass and adipose cell size in epididymal adipose tissue. The concentrations of serum cholesterol, leptin, and insulin in the PEB group were significantly lower than those in the HFD group. Liver triglyceride content was significantly decreased by PEB supplementation. Furthermore, hematoxylin and eosin staining revealed that PEB supplementation reduced lipid droplet formation in the liver induced by HFD. These results suggest that PEB supplementation reduces body weight gain and fat accumulation in HFD-induced obese mice.
Effect of Se-methylselenocysteine on the Antioxidant System in Rat Tissues
Shin, Ho-Sang ; Choi, Eun-Mi ;
Preventive Nutrition and Food Science, volume 15, issue 4, 2010, Pages 267~274
DOI : 10.3746/jfn.2010.15.4.267
We assessed the effect of Se-methylselenocysteine (MSC) treatment, at a dose of 0.75 mg/rat/day for 1 or 2 weeks, on the activities of antioxidant systems in Sprague-Dawley rat tissues. Significant changes in glutathione and antioxidant enzyme activities, with different patterns among tissues, were evidenced. Glutathione content and its reduction state in the liver, lung, and kidney were elevated upon MSC treatment, whereas they were significantly lowered in the spleen. Among the tissues exhibiting glutathione increase, there were different enzymatic responses:
-glutamylcysteine ligase activity, the rate-limiting enzyme in the glutathione synthesis pathway, was increased in the liver, whereas the activities of the enzymes associated with glutathione recycling, namely, glutathione peroxidase, glutathione reductase, and glucose 6-phosphate dehydrogenase, were significantly increased in the lung and the kidney. The superoxide dismutase activity was decreased in all tissues upon MSC treatment, whereas catalase activity was increased in all tissues but the liver. Lipid peroxidation level was transiently increased at 1 week in the lung and the kidney, whereas it was persistently increased in the spleen. The increase was not evident in the liver. The results indicate that the MSC treatment results in an increase in the antioxidant capacity of the liver, lung, and kidney principally via an increase in glutathione content and reduction, which appeared to be a result of increased synthesis or recycling of glutathione via tissue-dependent adaptive response to oxidative stress triggered by MSC. The spleen appeared to be very sensitive to oxidative stress, and therefore, the adaptive response could not provide protection against oxidative damage.
Comparison of Seed Oil Characteristics from Korean Ginseng, Chinese Ginseng (Panax ginseng C.A. Meyer) and American Ginseng (Panax quinquefolium L.)
Zhu, Xue-Mei ; Hu, Jiang-Ning ; Shin, Jung-Ah ; Lee, Jeung-Hee ; Hong, Soon-Teak ; Lee, Ki-Teak ;
Preventive Nutrition and Food Science, volume 15, issue 4, 2010, Pages 275~281
DOI : 10.3746/jfn.2010.15.4.275
The chemical characteristics of seed oils of Asian ginseng (Panax ginseng C.A. Meyer) at different ages grown in Korea (3, 4 and 5-year old) and China (5-year old), and American ginseng (Panax quinquefoliu L., 5-year old) grown in China were compared. Total fatty acid composition showed a significantly higher oleic acid content in American (87.50%) than in Korean (68.02~69.14%) and Chinese ginseng seed oils (61.19%). At the sn-2 position, the highest oleic acid (81.09%) and lowest linoleic acid (15.77%) were found in American ginseng seed oil. The main triacylglycerol species in ginseng seed oils were triolein (OOO) and 1,2-dioleoyl-3-linoleoyl-glycerol (LOO)/1,3-dioleoyl-2-linoleoyl-glycerol (OLO). In addition, the seed oils possessed an ideal oxidative stability showing 16.55~23.12 hr of induction time by Rancimat test. The results revealed that ginseng seed oil could be developed as a new healthy edible oil, and that the oil's chemical characteristics were strongly associated with the ginseng species and habitats.
Isolation of a Calcium-binding Peptide from Chlorella Protein Hydrolysates
Jeon, So-Jeong ; Lee, Ji-Hye ; Song, Kyung-Bin ;
Preventive Nutrition and Food Science, volume 15, issue 4, 2010, Pages 282~286
DOI : 10.3746/jfn.2010.15.4.282
To isolate a calcium-binding peptide from chlorella protein hydrolysates, chlorella protein was extracted and hydrolyzed using Flavourzyme, a commercial protease. The degree of hydrolysis and calcium-binding capacity were determined using trinitrobenzenesulfonic acid and orthophenanthroline methods, respectively. The enzymatic hydrolysis of chlorella protein for 6 hr was sufficient for the preparation of chlorella protein hydrolysates. The hydrolysates of chlorella protein were then ultra-filtered under 5 kDa as molecular weight. The membrane-filtered solution was fractionated using ion exchange, reverse phase, normal phase chromatography, and fast protein liquid chromatography to identify a calcium-binding peptide. The purified calcium-binding peptide had a calcium binding activity of 0.166 mM and was determined to be 700.48 Da as molecular weight, and partially identified as a peptide containing Asn-Ser-Gly-Cys based on liquid chromatography/electrospray ionization tandem mass spectrum.
Influence of the pH and Enantiomer on the Antioxidant Activity of Maillard Reaction Mixture Solution in the Model Systems
Kim, Ji-Sang ;
Preventive Nutrition and Food Science, volume 15, issue 4, 2010, Pages 287~296
DOI : 10.3746/jfn.2010.15.4.287
This study was designed to investigate the influence of the pH and enantiomer on the antioxidant activity of Maillard reaction mixture solution in model systems. The loss of glucose in MRPs did not show different characteristics for the different amino acid enantiomers; however, the concentration of glucose decreased as the pH levels increased. The enolization of sugars was observed in all MRP samples according to increase of pH levels. In addition, D-amino acids were detected in L-amino acid systems and L-amino acids could also be observed in D-amino acid systems. Formation of the isomer was the highest in the Glc/L-Lys system. The browning development increased as pH levels increased; however, browning development did not show different characteristics based on the use of L- versus D-isomers of the same amino acid. The L- and D-isomers show different absorption values in the UV-Vis spectra, but the absorption patterns display a similar shape. The antioxidant activities of MRPs derived from the Glc/Gly, Glc/L-Asn and Glc/D-Asn systems at pH 7.0 were greater compared to those of pH 4.0 and pH 10.0. The antioxidant activities of MRPs derived from the Glc/L-Lys and Glc/D-Lys systems decreased as the pH increased. In addition, the results show that the MRPs derived from the D-isomers have similar antioxidant activities as those from L-isomer. Therefore, the MRPs have the different antioxidant activities on the basis of the pH level, but not on the basis of different amino acid enantiomers.
Study on Maillard Reaction Products Derived from Aqueous and Ethanolic Fructose-Glycine and Its Oligomer Solutions
Kim, Ji-Sang ;
Preventive Nutrition and Food Science, volume 15, issue 4, 2010, Pages 297~303
DOI : 10.3746/jfn.2010.15.4.297
The present study compared the Maillard reaction products (MRPs) derived from aqueous and ethanolic fructoseglycine and its oligomer (dimer and trimer) solutions. The pH was lower in glycine (G) than in diglycine (DG) and triglycine (TG) in both aqueous and ethanolic solutions, but the pH difference between the DG and TG was not significant. MRPs derived from the DG had a greater absorbance at 294 and 420 nm in ethanolic solution than in an aqueous solution. In particular, the loss of sugar was higher in ethanolic solution than in aqueous solution. Enolization of fructose was observed in both aqueous and ethanolic MRP solutions; however, enolization was not observed for the G in aqueous MRP solutions. The glycine oligomer content in ethanolic MRP solutions remained higher than that in aqueous MRP solutions. Furthermore, neither diglycine nor triglycine were detected in the G aqueous or ethanolic MRP solutions, while triglycine was detected in both the DG aqueous and ethanolic MRP solutions. Absorption in the ultraviolet-visible (UV-Vis) spectra was higher with MRPs derived from the ethanolic solution than with those derived from the aqueous solution. MRPs derived from the DG in an ethanolic solution showed the highest absorption intensity.
Development of Boiled-type Shrimp Flavor by Maillard Reaction and Sensory Evaluation
Kim, Myung-Chan ; Oh, Jung-Hwan ; Kim, Bong-Yeon ; Cho, Sueng-Mock ; Lee, Da-Sun ; Nam, Min-Hee ; Lee, Yang-Bong ; Kim, Seon-Bong ;
Preventive Nutrition and Food Science, volume 15, issue 4, 2010, Pages 304~308
DOI : 10.3746/jfn.2010.15.4.304
Boiled-type shrimp flavor was developed using Maillard reaction to reduce or mask fish odor or off-flavor in seafood. Model systems were created using enzymatic hydrolysate of shrimp and adding precursor compounds to increase flavor quality and stability. Amino acid precursors of cysteine and methionine and sugar precursors such as glucose, xylose, ribose and sucrose were tried and their flavor qualities were tested by sensory evaluation. After the optimal precursors were determined, the optimum reaction condition was investigated using pHs of 5, 6, 7, and 8 and reaction times of 1, 2 and 3 hours. The best precursors for boiled-type shrimp flavor were methionine and sucrose. The optimum reaction condition was pH 8.0 and a one hour reaction time.
Development of Grilled-type Shrimp Flavor by Maillard Reaction and Sensory Evaluation
Kim, Myung-Chan ; Oh, Jung-Hwan ; Kim, Bong-Yeon ; Cho, Sueng-Mock ; Lee, Da-Sun ; Nam, Min-Hee ; Kim, Seon-Bong ; Lee, Yang-Bong ;
Preventive Nutrition and Food Science, volume 15, issue 4, 2010, Pages 309~315
DOI : 10.3746/jfn.2010.15.4.309
A grilled-type shrimp flavor was developed through the Maillard reaction to reduce or mask fish odor or off-flavor in seafood. Model systems were created by using enzymatic hydrolysate of shrimp and adding precursors to increase flavor quality and stability. Amino acid precursors such as cysteine and methionine, sugar precursors such as glucose, xylose, ribose, and sucrose, and one particular compound of glucosamine were tried and their flavor qualities were tested by sensory evaluation. Also, the optimum reaction condition was investigated using the pH values of pH 5, 6, 7, and 8 with reaction times of 1 hr, 2 hr and 3 hr after the best precursors were determined. The best condition of the precursors for grilled-type shrimp flavor was the mixtures of methionine, threonine, xylose, and glucosamine. The optimum reaction condition was at pH 8.0 and 2 hr reaction time.
Optimization of Alcalase for Krill Byproduct Hydrolysis and Antioxidative Activities by Response Surface Methodology
Kim, Kyoung-Myo ; Lee, Da-Sun ; Nam, Min-Hee ; Yoo, Hong-Seok ; Kim, Seon-Bong ; Chun, Byung-Soo ; Lee, Yang-Bong ;
Preventive Nutrition and Food Science, volume 15, issue 4, 2010, Pages 316~321
DOI : 10.3746/jfn.2010.15.4.316
Krill byproduct was hydrolyzed with Alcalase 2.4L to produce functional ingredients for high antioxidative activities against 1,1-dimethyl-2-picryl-hydrazyl (DPPH) radical and Fe. The objective of this study was to investigate the optimum condition for degree of hydrolysis and antioxidative activity of enzymatic hydrolysate produced with the commercial Alcalase using response surface methodology (RSM) with a central composite rotatable design (CCRD). The ranges of independent variables were pH 7.6~10.4 for initial pH and
for hydrolysis temperature and their dependent variables were degree of hydrolysis, Brix, amount of phenolic compounds, DPPH-scavenging activity and Fe-chelating activity. RSM with CCRD was well designed to investigate the optimum condition for functional ingredients with high antioxidative activities using Alcalase 2.4L because of their high
values of the range of 0.93~0.99 except the
value of 0.50 for the amount of total phenolic compounds. The optimum hydrolysis conditions were pH 9.5 and
for degree of hydrolysis (DH) and pH 9.1 and
for DPPH-scavenging activity by response surface methodology. The yield of DH and DPPH-scavenging activity were
, respectively. It is advantageous to determine the optimum hydrolysis conditions of krill and its by-products for the creation of different kinds of food products, as well as to increase the usage of marine protein sources.
Effect of Microbial Fermentation on the Sensory Attributes, Gingerol Content and Volatile Components of Ginger
Ku, Kyung-Hyung ; Lee, Kyung-A ; Ko, Min-Seon ; Kim, Byeong-Sam ;
Preventive Nutrition and Food Science, volume 15, issue 4, 2010, Pages 322~328
DOI : 10.3746/jfn.2010.15.4.322
This study was conducted to examine the sensory attributes, gingerol content and volatile components of ginger paste resulting from microbial fermentation. In the ginger samples, a total of eighteen attributes were determined to characterize the sensory attributes from descriptive analysis. These eighteen attributes consisted of the following: one appearance, eight odor/aroma, eight taste, and one aftertaste attribute. The ginger fermented using Lactobacillus plantarum produced a ginger aroma and putrid taste, whereas the sample fermented with Lactobacillus brevis showed a decreased ginger aroma and taste, and generated a lemon flavor. A total gingerol content of fresh and fermented ginger was 100.19 mg% and 89.55 mg%, respectively. Sixty-one volatile components in the fresh and fermented ginger were identified, and constituted eight kinds of monoterpenes, twenty-one kinds of sesquiterpenes, eight kinds of oxygenated monoterpenes and nine kinds of oxygenated sesquiterpenes. The most abundant volatile component identified in the fresh ginger was
-gingerberine (26.52%), whereas fermented ginger was increased in its alcohol components.
Influence of Buckwheat Flour on Physicochemical Properties and Consumer Acceptance of Steamed Bread
Lee, Jun-Ho ;
Preventive Nutrition and Food Science, volume 15, issue 4, 2010, Pages 329~334
DOI : 10.3746/jfn.2010.15.4.329
Buckwheat flour was incorporated into steamed breads by adding the flour in the range of 0~9% based on the Baker's percentages and the physicochemical properties and consumer acceptance were investigated. After mixing, kneading, proofing, and molding, bread dough was steamed for 15 min using a steam tray and boiling water. The samples were cooled to room temperature for 15 min and packed in airtight bags for further analyses. pH of the steamed bread decreased slightly while titratable acidity increased significantly from 1.02 to 1.37 mL with the incorporation of more buckwheat flour in the formulation (p<0.05). Water activity was not affected by the buckwheat flour level (p>0.05). Moisture content slightly decreased from 43.72 to 42.30% while soluble solids content increased from 0.63 to 0.85 as the buckwheat flour concentration increased. As a result of the addition of buckwheat flour, the specific volume decreased from 3.31 to 2.57 mL/g; on the other hand, the spread ratio ranged from 2.17 to 2.21 without significant differences among them (p>0.05). At the higher level of buckwheat content, lower scores of all color parameters (
-values) were observed. Firmness increased significantly with an increase in buckwheat flour content (p<0.05). Consumer acceptance tests indicated that incorporation of up to 3% buckwheat flour in the formulation of steamed breads did not significantly influence the consumers' acceptability in all attributes tested, except for color and elasticity.
Effect of Broccoli Powder on Consumer Perception and Sensory Characteristics of Cookies
Lee, Jun-Ho ; Lee, Hye-Young ;
Preventive Nutrition and Food Science, volume 15, issue 4, 2010, Pages 335~339
DOI : 10.3746/jfn.2010.15.4.335
The effects of baking with broccoli powder on the consumer perception and sensory characteristics were investigated using a model system of cookies incorporated with broccoli powder as a value-added food ingredient. Broccoli powder was incorporated into cookie dough at 5 levels (0%, 1%, 2%, 3%, and 4%, w/w) by replacing equivalent amount of wheat flour of the cookie dough. After aging and sheeting, cookies were baked at
for 8 min in an oven. The baked cookies were cooled to room temperature for 1 hour and packed in airtight bags prior to all measurements. Control received the most favorable mean score, which was not significantly different from samples with 1% broccoli powder for color preference (p>0.05). Results of the consumer preference on taste showed a similar trend. Consumers did not find any significant differences on aftertaste and flavor among samples prepared by replacing wheat flour with up to 2% broccoli powder (p>0.05). Overall, incorporation of 1% broccoli powder in the formulation would result in the most favorable broccoli cookies for the consumers without sacrificing the sensory qualities, while still taking advantages of health benefits of broccoli. Correlation analysis indicated that broccoli powder concentration was significantly negatively correlated with the consumer preference for color, taste, aftertaste, flavor, overall acceptability and positively correlated with sensory color, taste, and flavor (p<0.05). Consumers' color, taste, aftertaste, and flavor were well correlated with the overall acceptability (p<0.05). Sensory intensity results are also presented.
Optimizing Recipes of Mung Bean Pancake for Teenagers
Lee, Jin-Wha ; Shin, Eun-Soo ; Ryu, Hong-Soo ;
Preventive Nutrition and Food Science, volume 15, issue 4, 2010, Pages 340~347
DOI : 10.3746/jfn.2010.15.4.340
To standardize the recipes for healthy fast food market potentiality, a sensory acceptability analysis, instrumental texture analysis and nutritional evaluation were performed on Korean style mung bean pancake (MPC) and modified MPC containing squid meat and soybean. Optimal ingredient formulation was revealed to be 34% mung bean, 49% pork and 17% vegetables for traditional MPC, and 21% pork, 66% squid meat and 13% soybean for modified MPC, using response surface methodology. Flavor and hardness correlated highly with overall acceptability, rather than appearance and color of traditional MPC. Higher squid levels raised adhesiveness, springiness and resilience of modified MPC, but the higher soybean levels decreased these textural attributes. Protein, lipid and total calories of modified MPC were lower than those of traditional MPC. Degree of gelatinization of modified MPC was superior to traditional MPC.
Analysis of American Consumer Interest in Bulgogi: Application of Importance-Performance Analysis in the U.S. Market
Lee, Min-A ; Park, So-Hyun ;
Preventive Nutrition and Food Science, volume 15, issue 4, 2010, Pages 348~355
DOI : 10.3746/jfn.2010.15.4.348
This study used importance-performance analysis of different attributes of Bulgogi to investigate Americans' interest in this food. The results of this study will help determine the potential of expanding its consumption in the American foodservice market. Questionnaires were distributed to 200 diners in Korean restaurants located in New York, U.S.A. from July 13 to Oct 8, 2009. A total of 172 copies were returned and analyzed in this study. Statistical analyses were conducted using SPSS 17.0. Of the total subjects, 74.4% were already familiar with Bulgogi and 69.2% had at least one experience trying it. Targeting the respondents who had eaten Bulgogi, preference and satisfaction toward the dish, as well as the intention to repurchase and recommend it to others, were examined, and scores were found to be very high at 4.53, 4.46, 4.26, and 4.47 points, respectively, on a 5-point scale. According to importance-performance analysis, the top five Bulgogi attributes in importance were taste, freshness, flavor, tenderness, and juiciness, and those for performance were freshness, flavor, taste, tenderness, and overall acceptability. However, sweetness and saltiness showed relatively lower performance and ease of purchase was noted as an attribute needing improvement. Therefore, American consumers' needs for Bulgogi should be met by enhancing its flavor, while maintaining the traditional taste, as well as by supplementing the channels providing Bulgogi.
Glass Transition Temperature of Honey Using Modulated Differential Scanning Calorimetry (MDSC): Effect of Moisture Content
Kim, Mi-Jung ; Yoo, Byoung-Seung ;
Preventive Nutrition and Food Science, volume 15, issue 4, 2010, Pages 356~359
DOI : 10.3746/jfn.2010.15.4.356
Glass transition phenomena in nine Korean pure honeys (moisture content 18.3~20.1%) and honey-water mixtures by different water contents (0, 2, 5, and 10% w/w) were investigated with modulated different scanning calorimetry (MDSC). The total, reversing, and non-reversing heat flows were quantified during heating using MDSC. Glass transition was observed from reversing heat flow separated from the total heat flow. The glass transition temperatures (
) of pure honeys, which are in the range of
, varied a lot with low determination coefficient (
=0.63), whereas those of honey-water mixtures decreased with a decrease in honey content. The
values were also more significantly different among honey-water mixtures when compared to pure honeys, indicating that in the honey-water mixture system the
values appear to be greatly dependent on moisture content. The measured heat capacity change (
) was not influenced by moisture content.
Optimized Recombinant DNA for the Secretion of Pediocin PA-1 in Escherichia coli
Moon, Gi-Seong ;
Preventive Nutrition and Food Science, volume 15, issue 4, 2010, Pages 360~363
DOI : 10.3746/jfn.2010.15.4.360
To enhance the expression and secretion of pediocin PA-1 from heterologous bacterial hosts, the promoter and deduced signal sequence (PS) of an
-amylase gene from a Bifidobacterium adolescentis strain was fused with pediocin PA-1 structural and immunity genes (AB) and the resulting functions were evaluated in Escherichia coli. Two recombinant PCR products were created-one with just the deduced signal sequence and one with the sequence plus the Ser and Thr sequences that are the next two amino acids of the signal sequence. These two products, the PSAB (---AQA::KYY---) and PSABST (---AQA
::KYY---), respectively, were inserted into a TA cloning vector (yT&A) and named pPSAB, which was previously reported, and pPSABST. The two recombinant plasmid DNAs were transferred into E. coli JM109 and the transformants displayed antimicrobial activity, where the activity of E. coli JM109 (pPSAB) was stronger than that of E. coli JM109 (pPSABST), indicating that the ST amino acid residues were not necessary for secretion and might have even decreased the antimicrobial activity of recombinant pediocin PA-1.