• Nutrition Research and Practice
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• 제4권6호
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• pp.462-469
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• 2010

Protamine has been widely used as a pharmaceutical product and natural food preservative. However, few studies have been conducted to assess the beneficial function of dietary protamine. This study examined the effects of dietary salmon protamine on serum and liver lipid levels and the expression levels of genes encoding proteins involved in lipid homeostasis in the liver of rats. Groups of male Wistar rats were fed AIN93G diet containing 2% or 5% protamine. After 4 weeks of feeding these diets, markedly decreased serum and liver cholesterol (CHOL) and triacylglycerol levels were noted. Increased activity of liver carnitine palmitoyltransferase-2 and acyl-CoA oxidase, which are key enzymes of fatty acid ${\beta}$-oxidation in the mitochondria and peroxisomes, was found in rats fed on protamine. Furthermore, rats fed protamine showed enhanced fecal excretion of CHOL and bile acid and increased liver mRNA expression levels of ATP-binding cassette (ABC) G5 and ABCG8, which form heterodimers and play a major role in the secretion of CHOL into bile. The decrease in triacylglycerol levels in protamine-fed rats was due to the enhancement of liver ${\beta}$-oxidation. Furthermore, rats fed protamine exhibited decreased CHOL levels through the suppression of CHOL and bile acid absorption and the enhancement of CHOL secretion into bile. These results suggest that dietary protamine has beneficial effects that may aid in the prevention of lifestyle-related diseases such as hyperlipidemia and atherosclerosis.

• 분석과학
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• 제30권2호
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• pp.57-67
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• 2017

This study was conducted to develop an analytical technique for determination of chlorite and chlorate concentrations in fresh-cut food and dried fish products by an ion chromatography/conductivity detection method using a hydroxide mobile phase. Deionized water was added to homogenized samples, which were then extracted by ultrasound extraction and centrifuged at high speed (8,500 rpm). Subsequently, a Sep-Pak tC18 cartridge was used to purify the supernatant. Chlorite and chlorate ions were separated using 20 mM KOH solution as the mobile phase and Dionex IonPac AS27 column as the stationary phase. Ethylenediamine was used as sample preservative and dibromoacetate was added to adjust for the disparity in extraction efficiencies between the food samples. The method detection limit) for chlorite and chlorate were estimated to be 0.2 mg/kg and 0.1 mg/kg, respectively, and the coefficient of determination ($r^2$) that denotes the linearity of their calibration curves were correspondingly measured to be 0.9973 and 0.9987. The recovery rate for each ion was 92.1 % and 96.3 %, with relative standard deviations of 7.47 % and 6.18 %, respectively. Although neither chlorite nor chlorate was detected in the food samples, the analytical technique developed in this study may potentially be used in the analysis of disinfected food products.

• Journal of Microbiology and Biotechnology
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• 제25권3호
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• pp.358-365
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• 2015

ε-Poly-L-lysine (ε-PL) is a homopolymer of L-lysine molecules connected between the epsilon amino and alpha carboxyl groups. This polymer is currently used as a natural preservative in food. Insufficient biomass is a major problem in ε-PL fermentation. Here, to improve cell growth and ε-PL productivity, various nitrogen-rich nutrients were supplemented into flask cultures after 16 h cultivation, marking the onset of ε-PL biosynthesis. Yeast extract, soybean powder, corn powder, and beef extract significantly improved cell growth. In terms of ε-PL productivity, yeast extract at 0.5% (w/v) gave the maximum yield (2.24 g/l), 115.4% higher than the control (1.04 g/l), followed by soybean powder (1.86 g/l) at 1% (w/v) and corn powder (1.72 g/l) at 1% (w/v). However, supplementation with beef extract inhibited ε-PL production. The optimal time for supplementation for all nutrients examined was at 16 h cultivation. The kinetics of yeast-extract-supplemented cultures showed enhanced cell growth and production duration. Thus, the most commonly used two-stage pH control fed-batch fermentation method was modified by omitting the pH 5.0-controlled period, and coupling the procedure with nutrient feeding in the pH 3.9-controlled phase. Using this process, by continuously feeding 0.5 g/h of yeast extract, soybean powder, or corn powder into cultures in a 30 L fermenter, the final ε-PL titer reached 28.2 g/l, 23.7 g/l, and 21.4 g/l, respectively, 91.8%, 61.2%, and 45.6% higher than that of the control (14.7 g/l). This describes a promising option for the mass production of ε-PL.

• 한국식품저장유통학회지
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• 제14권1호
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• pp.87-93
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• 2007

화분의 발아조건에 따른 식품유해균에 대한 항균성을 비교 조사하였다. 그 결과 10%(w/v)설탕용액에 화분 8%(w/v)를 첨가하여 $30^{\circ}C$에서 4일간 발아시켰을 때 식품유해균에 대한 항균활성이 가장 높게 나타났다. 화분발아액의 최소저해농도를 그람양성세균은 $40\;{\mu}L/mL$, 그람음성세균은 $30\;{\mu}L/mL$에서 균생육이 억제되는 것으로 나타났다. 화분발아액의 유기산을 조사한 결과 acetic acid와 lactic acid의 함량이 높은 것으로 나타났다. 화분발아액의 열과 pH 안정성을 조사한 결과 열에 대해서는 안정하지만 pH 안정성은 낮은 것으로 나타났다. 이상의 결과로 도토리 화분발아액은 항균활성이 있는 것으로 나타나 천연항균제로 활용이 기대되었다.

• 동아시아식생활학회지
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• 제20권1호
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• pp.103-112
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• 2010

This study was preformed to make high quality fish cake made with silver pomfret, which is one of the savory, soft and delicious fishes by adding wasabi powder (WP). WP as natural additives was added to the ratio of 0.6%, 1.2%, 1.8%, 2.4%, 3%, a color values, texture, folding test, sensory evaluation, peroxide value, TBA value, and viable cell count were analyzed. L and a value were decreased significantly by the increase of the ratio of WP. However, b value was increased. In the folding test to show the flexibility of fish cake, it was measured AA in the all samples. As the result of measuring texture, hardness was increased significantly by the addition of WP, cohesiveness was the highest in 1.8 WP and 0.6 WP, Springiness showed no significant difference among samples. However gumminess and chewiness of fish cake adding wasabi powder were significantly higher comparing with control group. In sensory evaluation, 1.8 WP had the best score in overall acceptability. Fish cakes had lower peroxide value, TBA value and viable cell count after frying compared to the one without WP. These results indicate that fish cake could be prepared by adding the WP for high quality and functionality. Consequently, wasabi can be applied as a food preservative or additive in fish cake.

• 한국식품과학회지
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• 제31권4호
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• pp.1109-1114
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• 1999

식품에서 산화 방지제로 사용되고 있는 EDTA를 이용하여 Saccharomyces cerevisiae에 대한 항진균 활성을 조사하였다. 그 결과 일반적인 항진균 측정 조건에서 EDTA의 MIC(정균 농도) 및 MFC(살균 농도)값은 각각 200 ${\mu}g/mL$과 6,400 ${\mu}g/mL$로 나타났다. 또한 EDTA의 항진균 활성은 항세균 활성에서 알려진 바와 같이 높은 종균 농도, 산성 배지, 배지에 첨가된 금속 이온($Ca^{++},\;Mg^{++}$)에 의해 크게 감소하였다. 한편 EDTA를 천연 식품 양념으로부터 분리된 polygodial과 병용한 결과 Saccharomyces cerevisiae에 대한 그들의 항진균 활성은 상호 상승적으로 증가하였다. 또한 종균 농도, 배지 pH, 금속 이온($Ca^{++},\;Mg^{++}$)의 배지 첨가와 같은 측정 조건에 따른 EDTA의 항진균 활성 감소는 polygodial과 병용에 의해 크게 개선되었다.

• KSBB Journal
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• 제25권2호
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• pp.137-141
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• 2010

신맛이 요구되는 식품에 일반적으로 첨가되는 구연산의 산미 기능과 첨가물로써 물성을 향상시키기 위하여 식물성 유지를 이용하여 코팅 수율이 95%이상이며 코팅물질함량은 총 조성물 중 20~33% 내외인 코팅구연산 제조공정을 개발하였다. 개발된 코팅구연산 (coated citric acid)은 식품에 투입되었을 때 최종제품에서 본 식품의 물성을 변화시키지 않고 구연산 본래의 신맛을 감소시키며, 제품이 입에서 녹을 시점에서 자극적이지 않은 신맛을 서서히 방출 시키는 특징을 기대할 수 있다. 본 연구를 통하여 개발된 코팅 구연산은 식품산업 및 향장품 등 다양한 관련 산업분야적용이 가능함으로써, 고부가가치 제품으로 수입대체 및 해외수출 등 관련 산업 분야로의 파급효과가 클 것으로 기대된다.

• Preventive Nutrition and Food Science
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• 제20권1호
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• pp.43-51
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• 2015

${\varepsilon}$-Polylysine (EPL) is used as a natural preservative in food. However, few studies have been conducted to assess the beneficial functions of dietary EPL. The purpose of this study was to elucidate the mechanism underlying the inhibition of neutral and acidic sterol absorption and hepatic enzyme activity-related fatty acid biosynthesis following EPL intake. EPL digest prepared using an in vitro digestion model had lower lipase activity and micellar lipid solubility and higher bile acid binding capacity than casein digest. Male Wistar rats were fed an AIN-93G diet containing 1% (wt/wt) EPL or L-lysine. After 4 weeks of feeding these diets, the marked decrease in serum and liver triacylglycerol contents by the EPL diet was partly attributed to increased fecal fatty acid excretion. The activities of hepatic acetyl-coenzyme A carboxylase and glucose-6-phosphate dehydrogenase, which are key enzymes of fatty acid biosynthesis, were enhanced in rats fed EPL diet. The increased fatty acid biosynthesis activity due to dietary EPL may be prevented by the enhancement of fecal fatty acid excretion. The hypocholesterolemic effect of EPL was mediated by increased fecal neutral and acidic sterol excretions due to the EPL digest suppressing micellar lipid solubility and high bile acid binding capacity. These results show that dietary EPL has beneficial effects that could help prevent lifestyle-related diseases such as hyperlipidemia and atherosclerosis.

• 한국축산식품학회지
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• 제35권1호
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• pp.41-49
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• 2015

This study was performed to assess the antioxidant activity of Allium hookeri root extract (AHE) on lipid oxidation of raw sulfur-fed pork patties for 14 d of refrigerated storage. Different concentration of ethanol (0-100%) and time (1-12 h) were applied to determine the extraction condition. Water (0% ethanol) extraction for 1 h was selected as an optimal extraction condition of AHE for the following study showing the highest total phenolic content and total flavonoid content, as well as the strongest antioxidant activity. The 1% AHE (SP1), 3% AHE (SP2), and 0.05% ascorbic acid (SP3) were added into sulfur-fed pork patties against controls; SP0 (sulfur-fed pork patties with no AHE) and P0 (normal pork patties with no AHE). The pH values of P0 and SP0 significantly increased (p<0.05) than others on 14 d and redness of P0 showed the largest decrement during storage. P0 and SP0 showed higher production of conjugated dienes on d 7 than others (p<0.05). Thiobarbituric acid reactive substances (TBARS) values were decreased in proportion to the increased level of AHE on 14 d (p<0.05) resulting in higher TBARS values on P0 and SP0 (p<0.05) and the negative correlation between AHE level and TBARS were also demonstrated (r=-0.910, p=0.001). Therefore, the results suggest that AHE effectively retarded the lipid oxidation rate of sulfur-fed pork patties indicating the potential usage of AHE as a natural preservative.

• 생명과학회지
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• 제15권2호
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• pp.279-286
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• 2005

손바닥선인장 추출물은 한의학에서 항염증 작용, 화상, 부종, 소화 불량 등 몇 가지의 생리학적 기능이 확인되었다. 본 연구에서는 손바닥선인장 줄기를 메탄올을 이용하여 추출한 후 그 추출물을 이용하여 항균활성을 확인한 결과 병원균 등 일반 세균에서 항균활성을 확인하였다. 특히, 약제내성균 및 혐기성 균인 여드름 원인균 뿐만 아니라 효모, 곰팡이 등 진균류에서도 항균활성을 나타내어 넓은 항균 스펙트럼을 가지고 있음을 확인할 수 있었다. 또한 열 처리, 저장온도 및 저장기간이 항균활성에 영향을 미치지 않았으므로 온도 및 기간에 안정함을 확인할 수 있었고, 식품 보존제로서의 가능성 확인 시험에서도 기존의 식품 보존제보다 안전성이 있는 항균활성 물질로 평가되었다.