• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.3
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• pp.355-362
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• 2013

This study was performed to assess the antioxidant activities and whitening effects of protopectinase enzymes and mechanical maceration from soybeans on melanin synthesis. The whitening effects of enzyme treatment and mechanical maceration were examined by an in vitro mushroom tyrosinase assay and by assessing markers in B16BL6 melanoma cells. We assessed inhibitory effects on the expression of melanogenic enzymes, including tyrosinase, tyrosinase-related protein 1 (TRP-1), and tyrosinase-related protein 2 (TRP-2) in B16BL6 cells. Inhibitory effects on free radical generation were determined by measuring DPPH and hydroxyl radical scavenging activities. In DPPH radical scavenging activity, enzyme treatment and mechanical maceration had a potent anti-oxidant activity in a dose-dependent manner and significantly inhibited tyrosinase activity in vitro and in B16BL6 melanoma cells. There was also an inhibition in the expression of tyrosinase, TRP-1, and TRP-2 in B16BL6 melanoma cells. Our results show that soybean protopectinase treatment inhibits melanogenesis, with the underlying mechanism possibly due to the inhibition of tyrosinase activity and tyrosinase, TRP-1, and TRP-2 expression. We suggest that soybean protopectinase should be contained as natural active ingredients for antioxidant and whitening cosmetics.

• Korean Journal of Food Science and Technology
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• v.50 no.2
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• pp.132-137
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• 2018

Enzymatic treatments of maize flour (MF) were investigated using commercial carbohydrases (Ultraflo L and Pentopan 500 BG) to enhance the phenolic acid content and antioxidant property. The total phenolic acid content of the MF was 3.76 mg/100 g, whereas those of the Pentopan 500 BG and Ultraflo L treated MF were 6.85 and 39.55 mg/100 g, respectively. Particularly, ferulic acid content of Pentopan 500 BG-treated MF was 20.0 times higher than that of untreated MF (1.7 vs. 33.9 mg/100 g). Pentopan 500 BG appeared to be more effective than Ultraflo L in increasing the free phenolic acid content. Antioxidant activities of enzyme treated MF were significantly higher than untreated MF. In particular, the Pentopan 500 BG-treated MF (16.0 mmol TE/100 g) was approximately 1.5 times higher than untreated MF (12.6 mmol TE/100 g). Enzymatic hydrolysis of cell wall polysaccharides in MF could be used as an effective procedure for not only increasing phenolic content but also antioxidant activities.

• Journal of the Korean Society of Clothing and Textiles
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• v.26 no.12
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• pp.1749-1755
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• 2002

본연구의 목적은DP가공에 의한 가교화를 통해 텐셀의 피브릴화를 조절할 때 DP가공 방법 및 NaOH전처리 효과를 물성, 표면형태, 역학적 성질 및 태의 변화의 관점에서 고찰하는데 있다. SEM 분석결과DP가공에 의해 피브릴 발생 정도는 감소하였다. DP가공 방법에 있어 서 WF법과 PDC법에 따른 물성의 차이는 나타나지 않았다. 역학적특성의 경우 DP가공은 DP가공 방법에 상관없이 효소처리한 직물의 인장선형성에는 큰 영 향을 주지 않았으나 인장에 너지, 굽힘 강성, 압축선형성, 압축 레질리언스, 기하학적 거칠기는 감소시켰고 인장 레질리언스, 굽힘이력, 압축에너지는 증가시켰다. 전단특성은 WF법에서는 증가한 반면, PDC법에서는 감소하여 DP가공 방법에 따른 차이를 나타내었다. WF법이 PDC법보다 더 높은 Koshi, Numeri, Fukurami 값을 보였으며, 종합태 값은 비슷하게 나타났다. NaOH 전처 리에 의해 수지부착량은 감소하였으나 감량률은 증가하였으며, DP성/물성은 더 낮게 나타났다. NaOH 전처리에 의해 인장선형성, 인장에너지, 압축 레질리언스, 전단 및 굽힘특성은 증가하였으나 인장레질리언스와 압축선형성, 압축에너지, 표면특성은 감소하였다. NaOH 전처리한 경우 Koshi는 증가하였고, Numrei와 Fukuramil는 감소하였으며, 종합태 값은 가장 낮았다. 처리한 시료들은 각각 다른 감성과 촉감을 나타냈다.

• Proceedings of the Korean Society of Dyers and Finishers Conference
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• 2012.03a
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• pp.46-46
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• 2012

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2000.10a
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• pp.107-109
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• 2000

식품을 가공ㆍ저장하는 동안에 발생하는 효소적 갈변현상은 외관의 변색에 의한 소비자의 기호성을 저하시킬 뿐만 아니라 상품의 가치를 하락시켜 경제적인 손실을 초래 할 수 있으므로 식품 가공에 있어서 중요한 분야이다. 우렁쉥이는 양식 기술의 향상에 힘입어 한시적으로 대량 생산되는 물량에 비해 그 이용은 대부분 생식에 의존하므로 대량소비의 가공품 개발이 요청된다.(중략)

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.10a
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• pp.135-136
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• 2001

게나 새우와 같은 갑각류는 어류와는 달리 특유의 맛과 냄새를 지니고 있는데, 이맛과 냄새들은 대부분의 경우 기호적인 측면에서 환영을 받아왔고 오래전부터 수산가공이용에 있어서도 흥미를 끌어온 풍미성분들이다. 수산식품의 풍미성분에 대한 국내의 연구동향을 보린 수산물의 정미발현(呈味發現)성분에 대해서는 그간 상당한 양의 연구가수행 보고되어 있으나, 향기성분의 경우는 일부수산물의 자숙취나 수산가공식품의 향기성분에 대한 얼마되지 않는 연구가 보고되어 있을 뿐이다. (중략)

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.05a
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• pp.162-163
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• 2001

경남지방에서 “띠푸리”라 불리우는 소형 밴댕이, Harengula zunasi는 청어목, 청어과에 속하며, 우리나라 연안의 내만 모래바닥에 주로 서식하는 연근해산 어류로 (NFRDI, 1999), 엑스분질소, 유리아미노산 및 oligopeptide와 같은 정미성분의 함량이 높지만 (Park, 1999), 육 조직이 연약하고 자가소화효소의 활성이 강력하여 선도저하가 빠르며 (Haard, 1992) EPA, DHA와 같은 고도불포화지방산의 함량이 높아 (Hideo, 1984) 가공ㆍ저장 중 지질산화로 인한 품질저하 때문에 (Terao et al., 1987; Yamanaka et al., 1986) 적절한 가공방법이 개발되지 않아 어획량의 대부분이 다시 (茶時)용 자건품, 젓갈 및 액젓 등의 원료로 이용되고 있다. (중략)

• Food Science and Preservation
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• v.30 no.6
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• pp.1082-1094
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• 2023

The purpose of this study was to examine the characteristics of Leuconostoc spp. isolated from radish kimchi and to investigate the potential for the use of functional ingredients by evaluating enzymatic characteristics, safety, and immune-enhancing effects among the isolates, including Lactobacillus rhamnosus ATCC53103 (LGG) as a control strain. All test strains exhibited β-glucosidase enzyme activity that releases β-1,4 sugar chain bonds. In addition, as a result of antibiotic resistance assay among the isolates, MIC values on 8 antibiotics were below compared to the EFSA standard, and hemolytic experiments confirmed that all showed gamma hemolysis without hemolytic ability. As a result of the antibacterial activity experiment, the Leu. mesenteroides K2-4 strain showed a higher activity than LGG against Bacillus cereus and Staphylococcus aureus. Additionally, the activity of the NF-kB/AP-1 transcription factor increased when the isolates were treated in macrophage RAW cells. These results were related to increasing the high mRNA expression levels on TNF-α and IL-6 by Leu. mesenteroides K2-4 strain to be treated at low concentration. Consequently, we suggest that it will be useful as a candidate for functional food ingredients.

• KSBB Journal
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• v.23 no.2
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• pp.131-134
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• 2008

Tea seed extract, a byproduct of tea processing, contains two kaempferol glycosides, camelliaside A and camelliaside B. Kaempferol was produced by enzymatic hydrolysis of glycosides. Optimum reaction conditions were investigated. $Pectinex^{(R)}100L$ was effective, producing kaempferol in 48 hrs. Optimum temperature and pH were $40^{\circ}C$ and 4, respectively. Ratio of substrate and enzyme affected the yield. Under optimum conditions, 1.6g kaempferol per 1 kg tea seed extract was produced and 80% of kaempferol precipitated. This result shows that kaempferol could be produced mildly and effectively using tea-processing byproduct.

• Journal of Ginseng Research
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• v.1 no.1
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• pp.25-28
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• 1976

Ginseng extracts were fractionated into several fractions with various organic solvents, and the effects of these fractions on the activity of RNA polymerase were examined. Fractions which showed positive effect on the activity of RNA polymerase were obtained both from white ginseng and red ginseng. For white ginseng the components which hare shown a positive effect on RNA polymerase roue found in total methanol extracts, the residual aqueous solution from ethyl acetate extraction and the methanol insoluble fraction of the above solution, whereas for red ginseng the positive components roue found in total methanol extracts and in ethyl ether extracts. These finding suggest that the ginseng components which have Positive effect on RNA polymerase be composed of Polar and nonpolar moieties, which may be cleaved into the ports during the processing the of red ginseng.