• Journal of the Korean Applied Science and Technology
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• v.36 no.3
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• pp.1018-1027
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• 2019

Natural-derived protein-derived low molecular weight peptides have been known to have physiological activities such as antioxidant, hypertension relief, immunomodulation, pain relief and antimicrobial activity. In this study, the low-molecular peptides were produced using commercial proteases (alcalase, bromelain, flavourzyme, neutrase, papain, protamex), and the antioxidant activity (DPPH scavenging activity, superoxide radical scavenging activity, hydroxy radical scavenging activity, and metals chelation capacity), constituent amino acid and molecular weight of the peptide were analyzed. Enzyme reaction was performed by adding 50 g of chopped Ogae meat slurry and 2%(w/v) protein enzyme into the enzyme reactor for 2 h at a pH of 6 and a temperature of $60^{\circ}C$. The degree of hydrolysis(%) after the reaction ranged from $36.65{\pm}4.10%$ to $70.75{\pm}5.29%$. The highest degree of hydrolysis of protamex was 46.3%, and the highest value of papain hydrolysate was $70.75{\pm}5.29%$. On the other hand, alcalase hydrolysate showed the lowest value of $36.65{\pm}4.10%$. Bromelain-treated low molecular weight peptides showed the highest DPPH radical scavenging activity and the lowest scavenging activity of alcalase-treated peptides. Superoxide radical scavenging activity showed that bromelain treated low molecular peptide showed the highest radical scavenging activity of 50% or more. Hydroxyl radical scavenging activity ranged from about 16.73 to 69.16%, the highest among bromelain-treated low molecular peptides. $Fe^{2+}$ chelation abilities showed a distribution between about 17.85 to 47.84%. The chelation capacity of the hydrolysates was not significantly different without any difference to the enzymes used. The results of amino acid analysis showed differences between hydrolysates of alcalase, bromelain, flavourzyme, neutrase, papain, and protamex enzymes. The most amino acid was glutamic acid. The molecular weight distribution of the enzyme hydrolyzates was in the range of 300-2,000 Da, although the molecular weight distribution differed according to the treated enzymes.

• Journal of Food Hygiene and Safety
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• v.39 no.1
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• pp.44-53
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• 2024

Global interest in natural functional materials to strengthen human immunity is increasing due to the increase in immune-related diseases associated with COVID-19 and the aging population. In this study, we determined the potential therapeutic effect of Eleutherococcus senticosus stems on immune enhancement according to the cultivation region. The contents of eleutheroside B and E, which are chemical components of E. senticosus stems, were analyzed. We showed that the eleutheroside B content of E. senticosus stems in different cultivation regions ranged from 2.96±0.11 to 6.24±0.05 mg/g and from 1.11±0.05 to 2.11±0.03 mg/g in 70% ethanol and hot water extracts, respectively. The eleutheroside E content ranged from 4.93±0.20 to 10.79±0.03 mg/g and 1.75±0.14 to 3.64±0.05 mg/g in 70% ethanol and hot water extracts, respectively. In addition, the immunomodulatory effect of E. senticosus stems was evaluated using RAW 264.7 macrophages. The 70% ethanol extract of E. senticosus stems showed no cytotoxicity up to 200 ㎍/mL, and the hot water extract showed no cytotoxicity up to 500 ㎍/mL. Additionally, the E. senticosus stem extract significantly increased the production of nitric oxide and cytokines (TNF-α, IL-6, and IL-1β) compared to their production in the control group. These results suggest that E. senticosus stem extracts are a potential functional food material and ingredient to enhance the immune response.