• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.5
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• pp.417-425
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• 2009

The potential utility of fish scales to the functional food industry has been investigated due to its antioxidant and antihypertensive characteristics. In this study, we report on the reactive oxygen species (ROS) scavenging and angiotensin I converting enzyme (ACE) inhibitory activities of gelatin hydrolysates processed from Branchiostegus japonicus scales, which are also high in protein content (about 46.1%). We prepared the enzymatic gelatin hydrolysates with four proteases (${\alpha}$-chymotrypsin, Alcalase, Neutrase and trypsin) from B. japonicus scale gelatin, which was prepared according to different reaction times, substrate/enzyme ratios and substrate concentrations. The enzymatic hydrolytic degrees of the gelatin increased time-dependently up to 6 hrs, while the Alcalase gelatin hydrolysates showed the highest hydrolysis degrees compared to the others. Furthermore, gelatin hydrolysates of Neutrase and ${\alpha}$-chymotrypsin showed the highest DPPH radical and $H_2O_2$ scavenging activities ($IC_{50}$ value; 9.18 mg/mL and 9.74 mg/mL), respectively. However, the activities were not significant (P<0.05). We also observed that the four gelatin hydrolysates significantly increased ACE inhibitory activities from approximately 20% to 60% (P<0.05), Among them, the Alcalase gelatin hydrolysates showed the higher ACE inhibitory activity ($IC_{50}$ value; 0.73 mg/mL) compared to the others. These results suggest that the enzymatic gelatin hydrolysates prepared from B. japonicus scales may possess a potentially useful function as an ACE inhibitory agent. As such, the utility of B. japonicus scales should be given due consideration for application in the functional food industry.

• Korean Journal of Food Science and Technology
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• v.51 no.4
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• pp.369-378
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• 2019

This study aimed to compare the quality characteristics of carrot juice based on different extraction methods such as centrifugation, single gear, and twin gear methods. Juice quality was evaluated based on extraction yield, nutritional components, and cloud stability. Twin gear extraction resulted in the highest extraction yield, and the highest mineral content. In addtion, ${\beta}$-carotene level higher than the recommended daily intake was obtained only in the carrot juice prepared using twin gear extraction of 100 g carrots. The minimum particle size was observed in twin gear extraction, followed by single gear extraction and centrifugation method. Therefore, twin gear extraction was selected as the optimal method, and changes in the antioxidant and metabolic activity of carrot juice were investigated using this method. Consequently, the carrot juice showed a higher lipid peroxidation inhibition rate than ${\alpha}$-tocopherol (1 mg/mL), and angiotensin I-converting enzyme (ACE) inhibitory activity was increased upon digestion.

• Microbiology and Biotechnology Letters
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• v.37 no.3
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• pp.213-218
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• 2009

The goal of this study was to develop new functional pear wine using six Asian pears (Pyrus pyrifolia, Nakai), namely Wonhwang, Niitaka, Whangkeumbae, Whasan, Gamcheonbae and Chuwhangbae. To select optimal yeast and pear, we investigated the physicochemical properties of the pear wines from fermentation of musts of six pear cultivars at $25^{\circ}C$ for 7 days by several yeasts. $11.2%{\sim}12.4%$ of ethanol from musts of 'Wonhwang', 'Whangkeumbae' and 'Whasan' were produced by Saccharomyces cerevisiae K-7 and 12.8% of ethanol was also produced from 'Niitaka' by commercial Saccharomyces cerevisiae C-2. 9.9% and 11.4% of ethanol were produced from musts of 'Gamcheonbae' and 'Chuwhangbae' by Saccharomyces cerevisiae KCTC 7904, respectively. Among several pear wines, Niitaka pear wine showed the best acceptability in the sensory evaluation, and Niitaka pear wine and Whangkeumbae pear wine showed 31.1% and 27.8% of antihypertensive angiotensin I-converting enzyme(ACE) inhibitory activity, respectively. However, the other functionalities were not detected or very low. Furthermore, Niitaka-strawberry mixed fermentation wine was showed the excellent acceptability and high antihypertensive ACE inhibitory activity of 64.9%.

• Journal of agriculture & life science
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• v.43 no.3
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• pp.45-54
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• 2009

This study was designed to investigate the effect of cactus (Opuntia ficus-indica var. saboten) extracts on the intestinal bacteria, antioxidative activity and angiotensin -I-converting enzyme(ACE) inhibitory activity. The antimicrobial activities were measured using the 96well-plate method and disc plate method with concentration of 20mg of cactus extract. The stem extract of cactus was inhibitory against Eubacterium limosum, Clostridium perfringens, C. butyricum, C. difficile and Staphylococcus aureus, but was not inhibitory against Bacteroides fragilis, Bifidobacterium bifidum, Lactobacillus acidophilis, Streptococcus thermophilus. The fruit extract of cactus showed no inhibition against Bacteroides fragilis, Bifidobacterium bifidum, Lactobacillus acidophilis, and Streptococcus thermophilis. Their inhibitory activities were not reduced after heat and pH treatment. Antioxidative effects of cactus extracts showed high total polyphenol and flavonoid contents and high activity against free radical DPPH. The stem and fruit extract of cactus showed strong ACE inhibitory activities of 88.8% and 69.2%, respectively. In conclusion cactus (Opuntia ficus-indica var. saboten) extract might be utilized as a functional food material to control intestinal microflora.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.6
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• pp.854-858
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• 2014

Extracts of Styela clava (Korean name: miduduk) tunic, mulberry, and onion were selected by pre-screening to develop low-salt soy sauce (12% salt content) with anti-hypertensive activity. After choosing the formula for low-salt soy sauce, extracts were added separately or by mixture in combination. In the case of anti-hypertensive activity, low-salt soy sauce containing extracts of miduduk tunic and onion showed 30% increased inhibitory activity towards angiotensin I converting enzyme, compared to normal salt soy sauce (15% salt content). Addition of extracts also significantly increased DPPH radical scavenging activities of the soy sauces. These results suggest that natural resources such as miduduk tunic, mulberry, and/or onion might be potential candidates for development of low-salt soy sauce with anti-hypertensive activity.

• The Journal of Natural Sciences
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• v.18 no.1
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• pp.39-46
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• 2007

Three kinds of plant fermentation broths and one liquor were prepared using persimmon, Ulmus davidiana var. japonica and barley, and investigated its physiological functionality. Anti-aging antioxidants activity was the highest of 99% in Ulmus dacidiana bar. japonica liquor and also was high in the persimmon vinegar(68.3 %). SOD-like activity show also 80.6% in the Ulmus davidiana var japonica liquor however the other fermentation broths were less 25%. Antihypertensive angiotensin I-converting enzyme inhibitory activity and fibrinolytic activity were weak or not detected in all the fermentation broths. Anti-dementia acetylcholinesterase inhibitory activity were showed 54.7% in the Ulmus davidiana var. japonica liquor. Our results showed that the Ulmus davidana var. japonica liquor has the potential to become a new functional liquor because of high antioxidant activity and anti-dementia activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.7
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• pp.881-888
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• 2007

For the use of skipjack tuna cooking drip (STC) as a source of functional seasoning, the STC was hydrolyzed with various commercial enzymes, such as Alcalase, Flavourzyme, Neutrase and Protamex, and its hydrolysate was also investigated on the food component characteristics. The hydrolysate incubated with Alcalase for 30 min (HA30) showed 56.8% for angiotensin I converting enzyme (ACE) inhibitory activity and 1.18 for antioxidative activity, which were high or similar compared to the other enzymatic hydrolysates. There were no differences in ACE inhibitory activity and antioxidative activity among HA30, two-step enzymatic hydrolysates, and ultrafilterates (molecular weight cut off, 10 kDa). The HA30 was very stable on the digestive enzymes, such as chymotrypsin, pepsin, trypsin according to the TCA (trichloroacetic acid) soluble index. The results suggested that skipjack tuna cooking drip could be used as a source for preparing functional seasoning sauce.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.4
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• pp.559-565
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• 2002

The physiological functionalities such as antimicrobial activity, antioxidative activity, angiotensin-I converting enzyme (ACE) inhibitory activity and bile acid binding capacity were measured for the solvent-fractionated methanol extracts of Alaska pollack sik-hae at various time intervals during fermentation. Two temperature schemes of fermentation were studied: constant temperature of 2$0^{\circ}C$ (A) and stepwise change from 2$0^{\circ}C$ (10 days) to 5$^{\circ}C$ (B). The methanol extracts of Alaska pollack sik-hae showed antimicrobial activities against 9 kinds of micro-organisms including pathogenic and food poisoning strains. Among these, gram positive bacteria, in particular Staphylococcus aureus, showed more sensitivity to the extracts than gram negative bacteria and fungi. Antioxidative activity (EDA$_{50}$) increased until 15 days (A, 0.92 mg/$m\ell$) or 16 days of fermentation (B, 0.94 mg/$m\ell$), and then gradually decreased. ACE inhibitory activity was observed in all fermentation time except 0 day, and bile acid binding capacity at 15 days (A) and 16 days (B) only.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.7
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• pp.1084-1089
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• 2015

To develop high quality citrus products, seven lactic acid bacteria were innoculated onto ground citrus (Citrus unshiu) and cultured for 10 days. On culture days 0, 3, 5, 7, and 10, citrus ferments were withdrawn, and their antimicrobial and angiotensin-I converting enzyme (ACE) inhibitory activities were evaluated. Citrus ferments innoculated with CL-1 and CL-2, which were isolated from kimchi, showed relatively higher antimicrobial activities against food poisoning bacteria. Citrus ferments innoculated with CL-1 and CL-2 also showed stronger ACE inhibitory activities than other ferments. CL-1 and CL-2 showed more than 99% homogeny with Pediococcus acidilactici and Lactobacillus sakei, respectively, by 16S rRNA gene analysis. These results indicate that fermentation with P. acidilactici and L. sakei might contribute to the increased antimicrobial and anti-hypertensive activities of citrus.

• The Korean Journal of Mycology
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• v.41 no.4
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• pp.255-260
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• 2013

In order to develop new valuable pear marc nuruk and further, reduce environmental pollution by pear marc from pear juice processing, we prepared pear marc nuruk by incubation of Aspergillus oryzae into pear marc containing 50% of moisture at $30^{\circ}C$ for 7 days. ${\alpha}$-Amylase and glucoamylase activities of the pear marc nuruk were 320.2 IU and 442.8 IU, respectively and its acidic protease activity was showed 142.6 IU. After brewed makgeolli by using the pear marc nuruk, cooked rice and Saccharmyces cerevisiae, its physicochemical characteristics was investigated. Ethanol content of pear marc nuruk-makgeolli was 6.8% after fermentation at $25^{\circ}C$ for 10 days and also pear marc makgeolli showed 45.6% of antihypertensive angiotensin I-converting enzyme (ACE) inhibitory activity. In conclusion, pear marc nuruk had high amylase activity and pear marc-makgeolli had also good fermentation characteristics and antihypertensive ACE inhibitory activity. Therefore, it has the potential to become a new nuruk for brewing makgeolli.