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Health Functional Peptides From Milk Products (유제품의 기능성 펩타이드)

  • Lee, Hyong-Joo
    • 한국유가공학회:학술대회논문집
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    • pp.22-29
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    • 1998
  • Various peptides derived from food are among the most potent physiologically active agents known, and include anticancer peptides, angiotensin converting enzyme(ACE) inhibitor exhibiting antihypertension action, opioid peptides, antithrombotic peptides, hypocholesterolemic peptides, immunomodulators, calcium absorption enhancers, and other peptides. Hydrophobic peptides extracted from a Cheddar-type cheese slurry were fractionated by gel chromatography and repeated HPLC. A peptide fraction from HPLC showed high cytotoxicity on the tumor cell lines such as a human colon carcinoma, and comprised of Tyr, Ser, Leu, Gly, and others. Hypocholesterolemic peptides were isolated from peptic hydrolyzates of casein and soy proteins. Macropeptides of 1,000${\sim}$5,000 dalton were effective on reducing the cholesterol level of mouse serum. Peptides showing high Krigbaum hydrophobicity and ANS surface hydrophobicity resulted in high hypocholesterolemic effect and fecal steroid concentrations. Caseinomacropeptides (CMP) were isolated from whey powder and treated with soluble and immobilized trypsin to obtain antithrombotic peptides. One fraction from the CMP hydrolyzed with immobilized trypsin for 24h exhibited high antithrombotic activity with 52.5% inhibition of platelet aggregation. These results suggested that peptides from various milk products could be utilized as a good bioactive agents for developing health functional foods.

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Health Functional Peptides from Milk Products (유제품의 기능성 펩타이드)

  • Lee, Hyong-Joo
    • Journal of Dairy Science and Biotechnology
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    • v.16 no.2
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    • pp.98-105
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    • 1998
  • Various peptides derived from food are among the most potent physiologically active agents known, and include anticancer peptides, angiotensin converting enzyme(ACE) inhibitor exhibiting antihypertension action, opioid peptides, antithrombotic peptides, hypocholesterolemic peptides, immunomodulators, calcium absorption enhancers, and other peptides. Hydrophobic peptides extracted from a Cheddar-type cheese slurry were fractionated by gel chromatography and repeated HPLC. A peptide fraction from HPLC showed high cytotoxicity on the tumor cell lines such as a human colon carcinoma, and comprised of Tyr, Ser, Leu, Gly, and others. Hypocholesterolemic peptides were isolated from peptic hydrolyzates of casein and soy proteins. Macropeptides of 1,000${\sim}$5,000 dalton were effective on reducing the cholesterol level of mouse serum. Peptides showing high Krigbaum hydrophobicity and ANS surface hydrophobicity resulted in high hypocholesterolemic effect and fecal steroid concentrations. Caseinomacropeptides(CMP) were isolated from whey powder and treated with soluble and immobilized trypsin to obtain antithrombotic peptides. One fraction from the CMP hydrolyzed with immobilized trypsin for 24h exhibited high antithrombotic activity with 52.5% inhibition of platelet aggregation. These result suggested that peptides from various milk products could be utilized as a good bioactive agents for developing health functional foods.

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Bacillus subtilis Fermentation for Enhancement of Feed Nutritive Value of Soybean Meal

  • Kook, Moo-Chang;Cho, Seok-Cheol;Hong, Young-Ho;Park, Hoon
    • Journal of Applied Biological Chemistry
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    • v.57 no.2
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    • pp.183-188
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    • 2014
  • In order to increase the nutritional quality of soybean meal (SBM) as an animal feed, Bacillus subtilis TP6, a previously isolated strain from an Indonesian traditional fermented soybean food, Tempeh, was used as a starter organism for solid-state fermentation. In the pre-treated SBM with water content of 60% (v/w), B. subtilis TP6 was grown to a maximum viable cell number of $3.5{\times}10^9CFU/g$. Compared to control, crude protein in Bacillus fermented SBM was increased by 16%, while raffinose, stachyose, and trypsin inhibitors were reduced by 31, 37, and 90%, respectively. The Sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis showed that proteins in the fermented SBM were remarkably hydrolyzed into smaller molecular masses, resulting in a decrease in large sized proteins. Our data suggested that B. subtilis fermentation could increase the nutritive value of SBM through reduction of anti-nutritive factors and improvement of protein quality by hydrolysis of soy protein. In addition, B. subtilis TP6 produced a functional ingredient, poly-${\gamma}$-glutamic acid which has various health benefits.

Denaturing Gradient Gel Electrophoresis and Culture-based Analysis of the Bacterial Community in Cheonggukjang, a Korean Traditional Fermented Soybean Food from Gangwon Province (DGGE 방법과 배양법을 이용한 강원지역 전통 발효 청국장에서 미생물의 다양성 분석)

  • Hong, Sung Wook;Lim, In Kyu;Kim, Yong Woo;Shin, Seung-Mee;Chung, Kun Sub
    • Korean Journal of Food Science and Technology
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    • v.45 no.4
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    • pp.515-520
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    • 2013
  • Bacterial communities derived from cheonggukjang and raw rice straw collected from a Mireuksan farm and a Heungup cheonggukjang in Gangwon province were investigated using both culture-based method and denaturing gradient gel electrophoresis (DGGE) analysis. Pure cultures, which were isolated from raw rice straw and cheonggukjang and cultured on tryptic soy agar plates (53-76 colonies per plate), were identified by analysis of 16S rRNA sequences. The traditional culture-based method and analysis of PCR-amplified 16S rRNA by DGGE revealed that for samples collected from the Mireuksan farm, Pantoea agglomerans and Bacillus subtilis were the predominant species in the raw rice-straw and cheonggukjang, respectively. For samples collected from the Heungup cheonggukjang, Bacillus amyloliquefaciens was the predominant species in both raw rice straw and cheonggukjang. Other microorganisms, including members of Pantoea, Bacillus, Enterococcus, Enterobacter, Pseudomonas, Rhodococcus, and Acinetobacter, were also present in the raw rice-straw and cheonggukjang, as were bacteria that could not be cultured.

Development of Low-fat Comminuted Sausage Manufactured with Various Fat Replacers Similar Textural Characteristics to Those with Regular-fat Counterpart (지방대체제를 이용하여 기존의 유화형 소시지와 유사한 조직감을 갖는 고급 저지방 세절 소시지의 개발)

  • Choi, Soon-Hee;Chin, Koo-Bok
    • Korean Journal of Food Science and Technology
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    • v.34 no.4
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    • pp.577-582
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    • 2002
  • Effects of the addition of single or blends of konjac flour (KF), carrageenan (CN), and soy protein isolate (SPI) into the sausage formulation were determined based on the physico-chemical and textural characteristics of low-fat comminuted sausage (LFS, fat <3%). LFSs had a pH range of 6.10 to 6.16, 77-79% moisture, <3% fat, and 13-15% protein contents, whereas regular-fat sausages (RFSs) had a pH value of 6.11, 62.5% moisture, 19.4% fat, and 11.9% protein. LFSs containing fat replacers were reduced (P<0.05) cooking loss (CL, %). KF alone or mixed with other hydrocolloids slightly improved the water-holding capacity, whereas CN increased (P<0.05) the gel strength, resulting in higher hardness values. Replacement of 6% lean meat with 1.5% SPI alone increased (P<0.05) yellowness (Hunter b value) and expressible moisture (EM, %). TPA values of KF+CN+SPI were the most similar to those of RFSs. These results indicated that triple addition of KF, CN and SPI at the ratio of 1 : 1 : 3 in LFS formulation improved functional properties, as compared to the low-fat control, and had textural characteristics most similar to those with RFSs.

Effect of heat treatment on physicochemical properties of soybean (열처리 방법에 따른 대두의 이화학적 특성 변화)

  • Kim, Sun Hee;Jung, Eun Suk;Kim, So Young;Park, Shin Young;Cho, Yong Sik
    • Korean Journal of Food Preservation
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    • v.24 no.6
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    • pp.820-826
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    • 2017
  • Soybean is one of the most common food materials for making traditional Korean foods such as soybean paste, soy source and soy snack, and their manufacturing processes include heat treatment of soybean. This study was carried out to investigate the effect of heat treatment on the physicochemical properties of soybean. All samples were heat treated under commercial steamed, puffed or air-fried conditions, and then the protein molecular weight distribution, thermal properties, fluorescence intensity, protein solubility, and water and oil holding ability of the heat treated soybeans were examined. Sodium dodecyl sulfate polyacrylamide gel electrophoresis indicated that heat treatment caused fragmentation of polypeptide chain in soybean, showing the band of low molecular ranging from 17 to 40 kDa. The differential scanning calorimetric analysis showed the decrease of enthalpy values (${\Delta}H$) by heat treatment. Fluorescence spectroscopy indicated that the heat treatment caused lipid oxidation as proved by increasing emission intensity. The protein solubility at pH 3-6, and water holding capacity of heat treated soybeans were the higher than no treatment. These results suggest that the heat treatment resulted in decreased enthalpy values, and increased protein degradation, lipid oxidation and water affinity of soybean. Moreover, the effect of heat treatment on physiochemical properties of soybeans was more significant under air-fried condition.

Cellular Responses and Morphological Changes of RDX-degrading Bacterium, Pseudomonas sp. HK-6 Exposed by Explosive Hexahydro-1,3,5-triaitro-1,3,5-triazine (RDX). (폭약 Hexahydro-1,3,5-trinitro-1,3,5-triazine(RDX)에 노출된 분해세균 Pseudomonas sp. HK-6의 세포반응과 형태변화)

  • 장효원;강형일;김치경;오계헌
    • Microbiology and Biotechnology Letters
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    • v.31 no.1
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    • pp.75-82
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    • 2003
  • The cellular responses of RDX-degrading bacterium, Pseudomonas sp. HK-6 to explosive hexahydro-1,3,5-trinitro-1,3,5-triazine (RDX) were examined. Strain HK-6 grown at different RDX concentrations was found to demonstrate the survival rate in proportional to the rate of the stress shock proteins produced in this bacterium. Analysis of total cellular fatty acid acids showed that lipids 10:0 iso and 14:1 $\omega$5c/$\omega$5t increased approx three times in strain HK-6 grown on RDX media than TSA media. SDS-PAGE and Western blot using anti-DnaK and GroEL revealed that several stress shock proteins including 70 kDa DnaK and 60 kDa CroEL were newly synthesized in strain HK-6 exposed to different RDX concentrations in exponentially growing cultures. 2-D PAGE of soluble protein fractions from the culture of HK-6 exposed to RDX demonstrated that approximately 300 spots were observed on the silver stained gel ranging from pH 3 to pH 10. As a result, 10 spots were significantly induced and expressed in response to RDX. Scanning electron microscopy fur the cells treated with 0.135 mM RDX for 12 hrs showed the presence of perforations and irregular rod shapes with wrinkled surfaces.

Cellular Responses of the TNT-degrading Bacterium, Stenotrophomonas sp. OK-5 to Explosive 2,4,6-Trinitrotoluene (TNT) (폭약 2,4,6-Trinitrotoluene에 노출된 분해세균 Stenotrophomonas sp. OK-5의 세포반응)

  • 장효원;송승열;김승일;강형일;오계헌*
    • Korean Journal of Microbiology
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    • v.38 no.4
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    • pp.247-253
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    • 2002
  • The cellular responses of TNT-degrading bacterium, Stenotrophomonas sp. OK-5 to explosive 2,4,6-trini-trotoluene (TNT) as an environmental contaminant were examined. Survival of the strain OK-5 with time in the presence of different concentrations of TNT under sublethal conditions was monitored, and viable counts paralleled the production of the stress shock proteins in this bacterium. Total cellular fatty acids analysis showed that strain OK-5 produced or disappeared several different kinds of lipids when grown on TNT media than when grown on TSA. Under scanning electron microscope, the cells treated with 0.5 mM TNT for 12 hrs showed irregular rod shapes with wrinkled surfaces. Analyses of SDS-PAGE and Western blot using anti-DnaK and anti-GroEL revealed that several stress shock proteins including 70 kDa DnaK and 60 kDa GroEL in strain OK-5 were newly synthesized at different TNT concentrations in exponentially growing cultures. 2-D PAGE of soluble protein fractions from the culture of OK-5 exposed to TNT demonstrated that approximately 300 spots were observed on the silver stained gel ranging from pH 3 to pH 10. Among them, 10 spots significantly induced and expressed in response to TNT were selected and analyzed. As the result of internal amino acid sequencing with ESI-Q TOF, two proteins, spot #1 and spot #10 were assigned the DnaK protein XF2340 of Xylella fastidiosa and stress-induced protein of Mesorhizobium loti, respectively.

Isolation and Identification of Growth Inhibition Substance on L. monocytogenes from Dystaenia takesimana Kitagawa (섬바디로부터 L. monocytogenes에 대한 생장억제 물질의 분리 및 구조동정)

  • Oh, Jin-Ah;Shin, Dong-Hwa;Baek, Nam-In
    • Korean Journal of Food Science and Technology
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    • v.31 no.4
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    • pp.984-993
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    • 1999
  • The ethanol extracts and its n-hexane fraction of Dystaenia takesimana Kitagawa exhibited growth inhibition on Listeria monocytogenes ATCC 19111, ATCC 19112, ATCC 19113, ATCC 19114 and ATCC 15313. The minimum inhibitory concentration of the ethanol extract and its n-hexane fraction were 50 ppm and below 30 ppm on Listeria monocytogenes respectively. By silica gel column chromatography, the active fraction A8 was obtained from the ethanol extract of Dystaenia takesimana Kitagawa. After three times of column chromatography, the SBD-1 and SBD-2 were separated from the A8 fraction of the ethanol extract of Dystaenia takesimana Kitagawa. Antimicrobial activity of the SBD-l and SBD-2 was lower than that of the A8. And the A8 exhibited growth inhibition on five strains of Listeria monocytogenes at the level of $10{\sim}30$ ppm and the bactericidal effect was confirmed at same the level. The purified antimicrobial active compound was identified as (9z)-heptadeca-l,9-dien-4,6-diyn-3,8-diol, falcarindiol, by EI/MS, $^{1}H-NMR$ and $^{13}C-NMR$.

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Isolation and Identification of Antimicrobial Active Substance from Mallotus japonicus Muell on Listeria monocytogenes (예덕나무로부터 Listeria monocytogenes 에 대한 항균 활성 물질의 분리 및 구조동정)

  • Ahn, Yong-Seon;Shin, Dong-Hwa;Baek, Nam-In;Seong, Rack-Seon;Woo, Gun-Jo
    • Korean Journal of Food Science and Technology
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    • v.33 no.2
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    • pp.271-277
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    • 2001
  • Ethanol extracts from Mallotus japonicus Muell exhibited strong antimicrobial activities by paper disc diffusion method on the five strains of Listeria monocytogenes(ATCC 19111, ATCC 19112, ATCC 19113, ATCC 19114 and ATCC 15313). Ethanol extract from Mallotus japonicus Muell was subsequently fractionated by n-hexane, chloroform, ethyl acetate and water. n-Hexane fraction of Mallotus japonicus Muell showed strong growth inhibition at concentrations as low as 20 ppm level in broth culture medium on the five strains of L. monocytogenes for 72 hr at $30^{\circ}C$. Single substance(M34-4-4) was isolated from n-hexane fraction of Mallotus japonicus Muell. M34-4-4 showed a bactericidal activity against L. monocytogenes at a concentration of 50 ppm level. The purified M34-4-4 was identified as linolenic acid by $^1H-NMR,\;DEPT-135\;and\;^{13}C-NMR$.

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