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Kim, Gi-Yeon;Lee, Jeong-Eun;An, Yeong-Ok;Gwon, Seok-Yun;Lee, Haeng-Sun;Gwak, Sang-Su
- 한국생물공학회:학술대회논문집
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- 한국생물공학회 2000년도 춘계학술발표대회
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- pp.65-68
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- 2000
To understand the antioxidative mechanism in plant cell cultures, we investigated the levels of antioxidant enzymes and low molecular antioxidants in 100 cell lines derived from different plant species. SOD and POD activities in plant cell lines were significantly higher than intact plants. The cell lines from sweet potato (Ipomoea batatas) and cassava (Manihot esculeanta) showed the highest POD and SOD activities, respectively, suggesting that the cell cultures of sweet potato and cassava are good biomaterials for the mass production and molecular study of antioxidant enzymes. The average ascorbate content in plant cell lines was several hundred times lower than intact plants, whereas the glutathione content was 2-3 times higher than plants. Interestingly, the ratio of reduced and oxidized ascorbate and glutathione was different from plant species. In conclusion, the results strongly suggest that plant cell cultures are good biomaterials for the study of antioxidative mechanism and the production of useful components including antioxidants.
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류병호
- Journal of Life Science
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- 제13권5호
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- pp.559-568
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- 2003
The aim of present study is to investigated on the development of the functional doenjang possessing antioxidative and fibrinolytic activity. A strain, BH-23 showing antioxidative and fibrinolytic activity was isolated from traditionally doenjang, and then identified as Bacillus subtilis based on moophological, physiological, and biochemical characteristics, and named as Bacillus subtilis BH-23. The optimal pH level and temperature conditions were 5.0 and $40^{\circ}C$, NaCl concentration was grown well at 15% Antioxidative and fibrinolytic activity of Bacillus subtilis BH-23 was accoidance with growth conditions of the original state. By comparising with traditionally commercialized doenjang, it is prepared with Bacillus subtilis BH-23. The final results evaluated with positive elements rised above the surface such as color, taste and flavor without ammonia. Therefore, it is safe to assume, doenjang has strong market value in the food industry.
https://doi.org/10.5352/JLS.2003.13.5.559 인용 PDF KSCI