• KSBB Journal
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• v.18 no.2
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• pp.161-164
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• 2003

Oral drug delivery system using pectin gel was developed for colon-targeting of peptide drug. BSA(bovine serum albumin)-loaded pectin and pectin-alginate beads were prepared for drug release properties in vitro. Morphological studies by electron microscopy indicated that pectin and pectin-alginate beads were spherical in shape and approximately 1.0 mm. In order to find the suitable beads, effects of cross-linking agents (calcium chloride or zinc acetate) and drying temperature of beads were investigated. Drug release decreased with concentration of cross-linking agents and drying temperature. For colonic drug delivery from pectin and pectin-alginate beads, pectin degradable enzymes were added at 5 hrs from the beginning of drug release. After addition of enzymes, drug release was suddenly increased against free enzymes. Therefore, pectin and pectin-alginate beads can be promised as useful drug release carriers for colon-targeted delivery.

• KSBB Journal
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• v.18 no.6
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• pp.455-460
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• 2003

This study was designed to find out the rapid fermentation of soy sauce from koji hydrolyzates using air bubble column reactor packed with coimmobilized mixed culture system. Continuous ripid production was performed by coimmobilized Z. rouxiii BH-90 and C. versatilis BH-91. Coimmobilized cells of Zygosaccharomyces rouxii BH-90 and Candida versatilis BH-91 mixture cells in the column reactor produced 2.8％ ethyl alcohol and 18mg/L 4-ethylguaiacol over 96 hours under the optimal conditions. Coimmobilized cells produced 2.30∼2.4% ethyl alcohol during 30 days, and decreased gradually from 40 days to 70 days. Also coimmobilized cells produced 4-ethylguaiacol at the constant rate of 16∼18mg/L and decreased gradually after 40 days. Final product of soy sauce contained 2.4% ethyl alcohol and 18mg/L 4-ethylguaiacol. However, amino acid compositions of soy sauce were consisted of predominantly glutamic acid, leucin, arginine, aspartic acid, Iysine and valine, which were more than 50% of total amino acid.