• 한국식품저장유통학회지
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• 제30권3호
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• pp.434-445
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• 2023

Hemp (Cannabis sativa L.) seeds have recently been attracting attention as a new high-value-added food material owing to their excellent nutritional properties, and research on the development of functional food materials using hemp seeds is actively progressing. This study aimed to evaluate the antioxidant properties of hemp seed protein hydrolysates. Protein hydrolysates were prepared from defatted hemp seed powder (HS) by enzymatic hydrolysis using five different proteases (alcalase, bromelain, flavourzyme, neutrase, and papain). 2,4,6-trinitrobenzene sulfonic acid (TNBS) assay and SDS-PAGE analysis revealed that HS showed a high degree of hydrolysis after treatment with each enzyme except papain. The total polyphenol content of the protein hydrolysates (<3 kDa) and the RC50 values obtained from two different antioxidant tests showed that alcalase hydrolysate (HSA) had a relatively high level of antioxidant capacity. In addition, treatment with HSA (25-100 ㎍/mL) significantly inhibited linoleic acid peroxidation. These results suggest that hemp seed protein hydrolysates are potential sources of natural antioxidants. Future studies will focus on the identification of active peptides from HSA.

• 한국식품영양과학회지
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• 제37권2호
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• pp.170-176
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• 2008

본 연구에서는 STZ-유발 당뇨쥐에서 함초 효소가수분해물의 공급이 혈당 강하 및 혈청 지질 상태에 미치는 영향을 관찰하였다. STZ-유발 당뇨쥐 체중증가량은 STZ 투여군 모두가 현저하게 감소하였다. STZ-유발 당뇨쥐에서 혈중 포도당 함량은 DM군에 비해 DM-4군과 DM-8군에서 유의적(p<0.05)으로 감소하였으며, 또한 소장의 중간 부분에서 이당류 분해효소 활성을 저해하여 혈당 강하효과가 있음을 알 수 있었다. 간조직 손상의 지표를 나타내는 GOT 및 GPT 효소 활성 변화를 측정한 결과 함초 가수분해물은 유의적으로 GOT 및 GPT 활성 변화에 거의 영향을 미치지 않았다. 혈청 중의 중성지질 함량은 당뇨대조군(DM군)이 정상군에 비해 약 2배 정도 높았으나 함초 효소가수분해물 공급군에서 정상군 수준이었다. HDL-콜레스테롤 함량은 DM군에서 유의적으로 감소하였으나 함초 효소가수분해물 공급군에서 정상군 수준이었다. 총콜레스테롤 함량은 DM군에 비해 함초 효소가수분해물 공급군에서 다소 감소하는 경향이었으며, 특히 DM-16군에서 정상군 수준이었다. 이러한 결과를 미루어 볼 때 효소처리에 의해 제조된 함초 효소가수분해물의 공급은 STZ-유발 당뇨쥐에서 혈당 강하효과 및 혈청의 총지질, 중성지질, 콜레스테롤 및 HDL-콜레스테롤 등의 지질함량을 조절함으로써 지질 상태 개선효과가 있음을 알 수 있었다.

• Korean Chemical Engineering Research
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• 제53권6호
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• pp.682-689
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• 2015

A two-step process was investigated for pretreatment and fractionation of rice straw. The two-step fractionation process involves first, soaking rice straw in aqueous ammonia (SAA) in a batch reactor to recover lignin-rich hydrolysate. This is followed by a second-step treatment in a fixed-bed flow-through column reactor to recover xylo-oligomer-rich hydrolysate. The remaining glucan-rich solid cake is then subjected to an enzymatic process. In the first variant, SAA treatment in the first step dissolves lignin at moderate temperature (60 and $80^{\circ}C$), while in the second step, hot-water treatment is used for xylan removal at higher temperatures ($150{\sim}210^{\circ}C$). Under optimal conditions ($190^{\circ}C$ reaction temperature, 30 min reaction time, 5.0 ml/min flow rate, and 2.3 MPa reaction pressure), the SAA-hot-water fractionation removed 79.2% of the lignin and 63.4% of the xylan. In the second variant, SAA was followed by treatment with dilute sulfuric acid. With this process, optimal treatment conditions for effective fractionation of xylo-oligomer were found to be $80^{\circ}C$, 12 h reaction time, solid-to-liquid ratio of 1:12 in the first step; and 5.0 ml $H_2SO_4/min$, $170^{\circ}C$, and 2.3 MPa in the second step. After this two-step fractionation process, 85.4% lignin removal and 78.9% xylan removal (26.8% xylan recovery) were achieved. Use of the optimized second variant of the two-step fractionation process (SAA and $H_2SO_4$) resulted in enhanced enzymatic digestibility of the treated solid (99% glucan digestibility) with 15 FPU (filter paper unit) of CTec2 (cellulase)/g-glucan of enzyme loading, which was higher than 92% in the two-step fractionation process (SAA and hot-water).

• 한국수산과학회지
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• 제40권6호
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• pp.343-349
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• 2007

This study examined the effective utilization of pearl processing by-products. Three extracts of hot-water extract (WE), hydro-cooked extract (HE), and two-step enzymatic hydrolysate (EH) were prepared from pearl oyster muscle, and their characteristics were examined. The moisture, crude protein, volatile basic nitrogen (VBN), and amino-N contents were 97.5-98.0%, 0.5-1.3%, 2.1-4.9 g/100 mL, and 35.0-74.5 g/100 mL, respectively. EH had the lowest VBN and highest amino-N contents. In addition, EH had the highest yields. In terms of its functional properties, EH inhibited angiotensin-I converting enzyme ($IC_{50}$, 1.39 mg/mL) more strongly than the other extracts ($IC_{50}$, 4.17-7.95 mg/mL). The free amino acid contents of WE, HE, and EH were 661, 470 and 1,150 mg/100 mL, respectively. Major amino acids were taurine and glutamic acid. Major inorganic ions were Na, Mg, and Ca. Contents of taste compounds, such as free amino acids, inorganic ions, and quaternary ammonium bases, differed significantly according to the extract methods. Based on the results of chemical experiments and sensory evaluation, the quality of EH was superior to the other extracts, and EH is suitable for use in natural flavoring materials.

• 한국수산과학회지
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• 제40권6호
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• pp.350-355
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• 2007

The optimal substrates and reaction flavoring conditions were examined to develop pearl oyster extract (POE) flavor using the Maillard reaction under a model system. The sugar for the Maillard reaction was glucose, and the amino acid was cysteine, with glycine as the reaction substrate. A three-dimensional response surface method was used to monitor the dynamic changes of the substrates during the Maillard reaction. To enhance the flavor of POE, a two-step enzymatic hydrolysate (Brix $20^{\circ}$) was reacted with the precursors (1:1, v/v). A 2:1:1 mixture of 0.4 M glucose:0.4 M glycine:0.4 M cysteine (v/v) was selected as a suitable reaction system for the reappearance of baked potato odor and boiled meat odor, and masking the shellfish odor. The two-step enzymatic hydrolysate and selected precursors were reacted in a high-pressure reactor to optimize the reaction parameters. The optimum conditions were 150 minutes at $120\;^{\circ}C$ and pH 7.0. The pH was the most critical factor for the response of the baked potato odor and masking the shellfish odor, while the reaction time affected the reappearance of the boiled meat odor.

• 한국수산과학회지
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• 제53권1호
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• pp.123-131
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• 2020

In this study, we investigated the protective effects of a Neutrase enzymatic hydrolysate derived from Korea pen shell Atrina pectinata (APN) against hydrogen peroxide (H₂O₂)-induced oxidative damage in hepatocytes. First, we confirmed that APN has antioxidant activities by scavenging 2,2-azino-bis (3-ethylbenzthiazoline)-6-sulfonic acid radical (ABTS⁺) and H₂O₂ and increasing oxygen radical absorbance capacity (ORAC) value. Also, the treatment of APN increased the cell viability by reducing the intracellular reactive oxygen species (ROS) production in H₂O₂-stimulated hepatocytes. In addition, APN decreased the sub-G₁ DNA contents and the apoptotic body formation increased by H₂O₂ stimulation. Moreover, APN modulated the protein expression of apoptosis related molecules (Bcl-2, Bax and p53) by suppressing the activation of nuclear factor NFkB and ERK/p38 signaling in H₂O₂-stimulated hepatocytes. Furthermore, APN led to the activation of Nrf2/HO-1signaling known as antioxidant systems. These results suggest APN protects hepatocytes against oxidative damages caused by H₂O₂ stimulation.

• 한국수산과학회지
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• 제53권5호
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• pp.707-716
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• 2020

Red sea cucumber Stichopus japonicus, was dried using three methods-far-infrared ray, vacuum, and freeze drying and then enzymatically hydrolyzed using nine proteases: Alcalase, Flavourzyme, Kojizyme, Neutrase, Protamex, trypsin, α-chymotrypsin, and papain. In addition, the potential ability of hydrolysates to inhibit lipid accumulation in 3T3-L1 adipocytes was evaluated. The yield of hydrolysates from red sea cucumbers dried using each method was higher than that of the distilled water extract, and protein contents were either similar or higher. The hydrolysates that exhibited inhibitory effects on lipid accumulation, as demonstrated via Oil red O staining, were those obtained by far-infrared ray drying coupled with Alcalase, Flavourzyme, Kojizyme, or Neutrase treatment. In addition to the advantages of far-infrared drying and the characteristics of Flavourzyme, the Flavourzyme hydrolysate of far-infrared-dried red sea cucumber showed the highest inhibitory effect on lipid accumulation. In addition, this hydrolysate significantly decreased the expression of the protein factor fatty acid-binding protein 4, which is related to the late differentiation of 3T3-L1 adipocytes. Taken together, these results suggest that Flavourzyme hydrolysates from farinfrared-dried red sea cucumber may be used as a functional food and/or a pharmaceutical ingredient for the inhibition of lipid accumulation.

• 한국식품영양과학회지
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• 제22권2호
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• pp.226-233
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• 1993

효소에 의한 가수분해로 식품단백질로부터 생리활성 peptide의 생성을 밝히기 위한 연구의 일환으로 효소에 의한 단백질 가수분해물의 ACE 저해작용을 검토한 결과는 다음과 같다. 1. 가수분해에 따른 ACE 저해능은 가수분해 8시간까지는 급격히 증가하다가 그 후로는 완만하게 증가하였으며, 특히 복합효소, bromelain 및 pepsin등에 의해 우수하게 나타났다. 그러나 trypsin 및 $\alpha$-chymotrypsin에 의한 egg albumin 및 casein 가수분해시에는 가수분해 8시간 이후에는 오히려 감소하는 경향을 나타내었다. 2. 단백질 가수분해물의 ACE 저해능은 첨가량의 증가와 함께 우수한 것으로 나타났으며, 가열에 대하여 비교적 안정한 것으로 나타났다. 3. 단백질 가수분해물의 아미노산 조성은 거의 유사한 것으로 나타났으며, 특히 glutamic acid의 함량이 월등히 많은 것으로 나타났다. 그러나 egg albumin 가수분해물의 경우는 glutamic acid의 함량이 적은 반면 alanine 및 cysteine의 함량이 다소 많은 것으로 나타났다 4. Gel 여과에 의한 단백질 가수분해물의 획분별 ACE 저해작용은 서로 비슷한 획 분에서 나타났으며 이 때의 분자량은 1,400부근으로 나타났다. 5. Gel 여과에 의한 ACE 저해작용 획분의 아미노산 조성은 서로 다른 것으로 나타났다.

• 한국축산식품학회지
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• 제38권6호
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• pp.1144-1154
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• 2018

Both the calcium and collagen in bone powder are hard to be absorbed by the body. Although enzymatic hydrolysis by protease increased the bio-availability of bone powder, it was a meaningful try to further increase $Ca^{2+}$ release, oligopeptide formation and antioxidant activity of the sheep bone hydrolysate (SBH) by lactic acid bacteria (LAB) fermentation. Lactobacillus helveticus was selected as the starter for its highest protease-producing ability among 5 tested LAB strains. The content of liberated $Ca^{2+}$ was measured as the responsive value in the response surface methodology (RSM) for optimizing the fermenting parameters. When SBH (adjusted to pH 6.1) supplemented with 1.0% glucose was inoculated 3.0% L. helveticus and incubated for 29.4 h at $36^{\circ}C$, $Ca^{2+}$ content in the fermented SBH significantly increased (p<0.01), and so did the degree of hydrolysis and the obtaining rate of oligopeptide. The viable counts of L. helveticus reached to $1.1{\times}10^{10}CFU/mL$. Results of Pearson correlation analysis demonstrated that LAB viable counts, $Ca^{2+}$ levels, obtaining rates of oligopeptide and the yield of polypeptide were positively correlated with each other (p<0.01). The abilities of SBH to scavenge the free radicals of DPPH, OH and ABTS were also markedly enhanced after fermentation. In conclusion, L. helveticus fermentation can further boost the release of free $Ca^{2+}$ and oligopeptide, enhance the antioxidant ability of SBH. The L. helveticus fermented SBH can be developed as a novel functional dietary supplement product.

• KSBB Journal
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• 제10권5호
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• pp.510-517
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• 1995

명태피 젤라틴을 원료로 하여 재순환 3단계 막반 응기 시스템에서 연속적으로 1단계 (FSEH), 2단계 (SSEH) 및 3단계 효소적 가수분해물(TSEH)을 제 조하여 쓴맛의 존재 유무를 평가한 바, 일반척으로 단백질의 효소적 가수분해울에셔 나타나는 쓴맛이 없으므로 식품 특히 조미료로서의 이용 가능성을 기 대할 수 있었다. 명태피 젤라틴의 각 단계별 가수분해물에 대한 분 자량 분포는 FSEH, SSEH 및 TSEH 이 각각 9,500~4,800Da, 6,600~3,400Da 및 2,300~900Da이었 으며 유리아미노산 내지는 저분자 웹티드로 분해하 지 못하였다. 각 단계별로 얻어진 가수분해물의 아 미노산 조성 중 전체 아미노산의 함량을 보면 gly­c cine(22%), glutamic acid(12%), proline + hy­d droxyproline( 15%), alanine(9%), arginine(8%) 순으로 많이 분포하고 있으며, 단맛과 관련된 아미 노산인 glycine, proline + hydroxyproline, alanine, s senne 등이 51 %, 감칠맛과 신맛을 내는 아미노산 인 glutamic acid와 aspartic acid가 19%으로서, 결국 바람직한 맛을 내는 아미노산이 약 70%를 차 지하고 있었다. 그러나 유리 아미노산의 함량은 전 체 아미노산의 함량에 비 해 상당히 적 였으며 따라서 각각의 단계별로 3종류의 효소를 달리 처리하여도 첼라틴은 유리형 아미노산까지의 분해가 제대로 이 루어지지 않았다. 각 단계별 가수분해물 자체에 대한 관능평가를 비 교한 결과, 3단계 가수분해물인 TSEH가 맛과 종합 평가에서 가장 높은 점수를 얻었으며, 가수분해물의 복합조미료에 대한 관능평가는 3단계 가수분해물로 제조한 TSEHCS가 종합점수에서 시판 BCS보다는 못하였지만 ACS보다는 우수하였고, SCS와는 5% 의 유의수준 내에서 유의차가 없었다. 또한 효소척 가수분해물을 이용한 효소분해 간장을 제조한 후 관 능평가를 실시한 결과, 효소분해 간장을 시판 양조 간장과 8:2(v/v)의 비로 혼합하여 제조한 혼합간장 ( (C)는 산분해 간장의 대용으로셔의 이용 가능성이 충분한 것으로 판단되었다.