• Journal of the Korean Society of Food Science and Nutrition
• /
• v.45 no.1
• /
• pp.12-19
• /
• 2016

The probiotic effects of kimchi lactic acid bacteria (LAB), Lactobacillus plantarum (Lab. plantarum) and Leuconostoc mesenteroides (Leu. mesenteroides), were studied. Lab. plantarum KCCM 11352P (LPpnu) and Leu. mesenteroides KCCM 11353P (LMpnu) were isolated from kimchi and were the predominant LAB. We compared their probiotic effects with Lactobacillus rhamnosus GG (LRgg), a well-known probiotic LAB. LPpnu showed better probiotic activities than LRgg. LMpnu also exhibited almost equal activities as LRgg. These two kimchi LAB strains exhibited resistance to gastric and bile acid, adhesion to intestines, and thermal stability. In particular, LPpnu showed excellent probiotic properties. In addition, LPpnu showed greater antioxidant activity by scavenging DPPH radicals or hydroxyl radicals than LMpnu or LRgg. LPpnu also inhibited growth of HT-29 human colon cancer cells by inducing apoptosis, increasing Bax and suppressing Bcl-2 expression compared to LMpnu or LRgg. Taken together, LPpnu and LMpnu could be used as probiotics, and LPpnu exhibited the most beneficial probiotic activities with anti-oxidant and anti-cancer properties.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.12
• /
• pp.1677-1685
• /
• 2012

The autolysate and hydrolysate of a common squid liver, Todarodes pacificus, were prepared. Autolysis (liver ratio, pH, temperature) and Protamex-treated hydrolysis (pH, temperature, ratio of protease to liver) conditions were optimized by response surface methodology using central composite design for under 1 hr of hydrolysis time. The desirability profile indicated that maximum DH could be achieved at a squid liver of 93.5%, pH 6.4, and $47^{\circ}C$ in autolysis, while that of Protamex-treated hydrolysis did at a Protamex-to-squid liver level of 0.33%, pH 6.0, and $55^{\circ}C$. Three amino acids, proline, cysteine, and methionine, were not detected in the total amino acid composition of the Protamex-treated hydrolysate, while they were detected in the free amino acid composition. Cadmium was $8.32{\pm}0.03$ mg/100 g-powder for raw, $3.56{\pm}0.02$ mg/100 g-powder for the autolysate, and $13.26{\pm}0.04$ mg/100 g powder for the Protamex-treated hydrolysate. The major molecular weight ranged from 1.0 to 1.5 kDa for the autolysate and from 210 to 470 Da for the Protamex-treated hydrolysate. Food functionalities of the autolysate, such as surface hydrolphobicity, emulsion activity index, emulsion stability, water, and fat adsorption, were similar to the Protamex-treated hydrolysate. Both the autolysate and Protamex-hydrolysate showed high inhibitory activities on the angiotensin-I converting enzyme. Cell toxicity against the HepG2 cell line was not detected in the autolysate or the Protamex-treated hydrolysate by 200 ${\mu}g/mL$.

• Journal of the Korean Academy of Clinical Electrophysiology
• /
• v.9 no.2
• /
• pp.31-38
• /
• 2011

Purpose : The purpose of this study was to compare the effects of different supporting surfaces on trunk muscle activities during core stabilization exercises. Methods : A total of 20 healthy college students participated in this study for 6 weeks. In this study, we divided participants into a stable surface exercise group and an unstable surface exercise group. Each group performed core stabilization exercises of Curl-ups, Bridges, and Quadrupedal position. Core stabilization exercises were performed 3 times a week for 30 minutes during 6 weeks. The stable surface exercise group used a yoga mat while the unstable surface exercise group used AERO step. This study was designed using pre-test and post-test measurements. We used Surface Electromyograpy (sEMG) to measure for the rectus abdominis, external abdominal oblique, and multifidus muscle of trunk muscle activities. Data was processed using a paired sample t-test on SPSS 18.0. Results : For the stable surface exercise group there was a meaningful improvement in left rectus abdominis, left external abdominal oblique, and right multifidus (p<0.05). For the unstable surface exercise group, a meaningful improvement was seen in the left external abdominal oblique and right multifidus. Conclusion : From the experiment, we concluded that differences in surface can make various degrees of improvement in muscles activities, which suggests patients can choose a better option under their own conditions when planning to have a core stability exercise.

• Journal of Life Science
• /
• v.15 no.1 s.68
• /
• pp.118-123
• /
• 2005

For the expression in Saccharomyces cerevisiae, Bacillus stearothermophilus cyclodextrin glucano­transferase gene (cgtS) in pCGTS (4.8 kb) was subcloned into the surface expression vector, pYD1 (GALl promoter). The constructed plasmid, pYDCGT (7.2 kb) was introduced into S. cerevisiae EBY100 cells, and then yeast transformants were selected on the synthetic defined media lacking tryptophan. The formation of cyclodextrin (CD) was confirmed with active staining of culture broth of transformant grown on starch medium. Enzymatic reaction products with respect to the culture time and the reaction time were examined by TLC analysis. The results indicated that the enzyme activity was exhibited after 12 h cultivation and CD was produced after 10min of enzymatic reaction. When the surface-engineered yeast cells were cultured on galactose medium, maximum activities of CGTase were about 21.3 unit/l and 16.5 unit/l at $25^{\circ}C\;and\;30^{\circ}C$, respectively. The plasmids stability showed about $80\%\;even\;at\;25^{\circ}C\;and\;30^{\circ}C$.

• KSBB Journal
• /
• v.17 no.2
• /
• pp.189-194
• /
• 2002

Laccase produced from Trametes sp. was immobilized on CNBr-activated Sepharose-4B (CAS4B) and tested for degradation of azo dyes. Laccase was efficiently immobilized on CAS4B. Immobilization of laccase on CAS4B increased pH, thermal and proteolytic stabilities. Optimum pH and temperature of immobilized laccase were pH 3 and 40$\^{C}$, respectively as same as those of free laccase. The K$\_$m/($\mu$mol/ml) values of free and immobilized laccase for Reactive Blue 19 as the substrate were 0.34 and 2.07, respectively V$\_$max/($\mu$mol/mL$.$min) values of them were 0.12 and 0.1, respectively. In repeated batch reactions, conditions retained high stability and degradation of dye for immobilized laccase were pH 5 and 30$\^{C}$. HBT didn\\`t decrease highly activity of immobilized laccase. Immobilized laccase was very stable for degrading dyes continuously in a packed-bed reactor containing laccase immobilized on CAS4B. For continuous degradation of 100 $\mu$M Reactive Blue 19 and 50 $\mu$M Acid Red 57 in the presence of 0.1 mM HBT under optimum conditions, immobilized laccase retained 70% of degradation ability even after 30 hours.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.2
• /
• pp.287-293
• /
• 2010

Regarding the physical properties of wheat flour added with lily's root powder, elasticity in farinograms tended to increase as the ratio of added lily's root powder increased. However, viscoelasticity, absorptivity, absorption time, and stability tended to decrease after an initial increase when a certain ratio of lily's root powder was added to the wheat flour. Results from the rapid viscosity analyzer (RVA) indicated that the retention strength, final viscosity, break down, set back value, $P_{max}$ value of the alveogram, and falling number value decreased. As for gaseous release, measured with a rheofermentometer, the total amount of $CO_2$ gas generated and retained tended to decrease. As for the gelatinizing properties in terms of differences in the granularity and the amount of lily's root powder (bulbs) added to wheat flour, the initial gelatinization temperature had no effect regardless of the type or amount of general grinding and minute (ultra-fine, $10\;{\mu}m$) lily's root powder. Meanwhile, the peak viscosity and peak viscosity time exhibited significant differences in 3, 5% general grinding lily's root powder additive groups. On the other hand, there was no significant difference between 3, 5% minute lily's root powder additive groups. This is likely because the activity of the enzyme in wheat flour decreased relatively and differences in the lily's root powder granularity resulted in a variation in water absorptivity. In the preference test, flavor retention of the functional bread increased according to the granularity of lily's root powder and the ratio of added lily's root powder, thus resulting in significant differences in the mouth feel and flavor; the texture and crumb color, however, did not exhibit significant differences.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.24 no.2
• /
• pp.137-143
• /
• 1991

This study was carried out with sardine to develope a new type of fish protein concentrate. Chopped sardine meat was thermally treated in two different ways, autoclaved at $121^{\circ}C$ for 1 min and boiled at $95^{\circ}C$ for 5 min. The heat treated meat was pressed, controlled to PH 7.8 with $3\%$ (w/v) of $NaHCO_3$ and hot-air dried(at $40^{\circ}C$). The dried meat was powdered (50mesh), air and vacuum packed in laminated film bag(PET/AL. foil/CCP) and stored at room temperature for 60 days. The results of product quality analysis are as follows : 1. Proximate contents of moisture, crude lipid and protein of the autoclaved and boiled product were in the range of $10.0{\~}10.2\%,\;9.0{\~}9.1\%$ and $73.8{\~}74.4\%$, respectively. Yields of the both products were $40\%$ and $32.5\%$. 2. Values of emulsion activity, emulsion stability and foam expansion of the autoclaved product were $48.7\%$, $44.1\%\;and\;44.0\%$, respectively. These values were higher than those of boiled product. 3. Water holding capacity and digestibility of the both products were in the range of $5.0{\~}5.3\%$ and $78.0{\~}78.2\%$, respectively.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.24 no.2
• /
• pp.144-151
• /
• 1991

Quality stability and utilization of sardine protein concentrates were investigated. pH, water activity and amino-nitrogen contents of autoclaved and boiled products were little changed during the storage of 60 days. Available lysine contents of the both products at the initial stage of storage were 5.58g/16g-N and 5.69g/16g-N, respectively. But the available lysine contents and digestibility of the both products decreased slightly with increasing of storage time. Lipophilic and hydrophilic brown pigment formation of the both products increased during storage of 60 days, but peroxide value(POV) and thiobarbituric acid(TBA) value decreased. Total amino acid contents of the both products were in the range of $88.99{\~}89.90g/16g-N$, and the predominant ones were glutamic acid, aspartic acid, leucine and lysine. From the sensory scores of model snack, it is concluded that the sardine protein concentrate can be used as a source material for snack.

• Microbiology and Biotechnology Letters
• /
• v.16 no.4
• /
• pp.310-315
• /
• 1988

Two isoenzymes of chorismate mutase(E.C.5.4.99.5) designated as chorismate mutase I(CM I) and chorismate mutase II(CM II), were detected and partially purified from a sp. of intrasporangium isolated from soil. CM I and CM II had pH optima of pH 6.5 and 8.0, respectively and showed the same temperature optimum of 45$^{\circ}C$. The activation energy of the enzymatic reaction was estimated to be 14.7kcal/ mole with CM I and 10.8kcal/mole with CM II. The affinity of isoenzyme CM I for substrate(Km= 1.35mM) was almost the same level as that of CM II(Km = 1.22mM). Both isoenzymes were stable at pH values ranged from pH 6.5 to 9.0, but rapidly denaturated at temperatures above 45$^{\circ}C$. CM II was activated about 7$^{\circ}C$ of its activity by $Ba^{++}$ or $Mg^{++}$ while CM I was slightly inhibited by the same metal ions. Thiol compounds were found not to be necessary for stability of the two enzymes but Co$^{++}$ and EDTA had a little stabilizing effect on CM II only. p-Chloromercuribenzoate strongly inactivated the activities of both enzymes but the reducing agents such as dithiothreitol and L-cysteine protected them against the pCMB inhibition.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.43 no.2
• /
• pp.287-292
• /
• 2014

The objectives of this study were to examine the effects of red clay-processed nano-materials (RCPM) on the quality characteristics of eel (Anguilla japonica). Both eels treated with RCPM and control were farm-raised under identical environments and were commercially processed. General components, texture, nutrients, antioxidant activities, and sensory analysis were performed. RCPM-treated eels showed significantly higher DPPH radical scavenging activities and FRAP values than the of control, indicating higher antioxidant activities of eels raised by RCPM. The amounts of niacin and tocopherol in RCPM-treated eels were higher than those of the control. For analysis of freeze-thaw stability, RCPM-treated eels showed more stable texture over freeze-thaw three treatment cycles. Descriptive panelists perceived eels raised by RCPM to be less oily than the control. Overall, RCPM exhibited positive effects on the quality of farm-raised eels. Therefore, RCPM would be of benefit to produce high value-added eels of premium quality.