• Korean Journal of Food Science and Technology
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• v.54 no.1
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• pp.88-93
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• 2022

In this study, silkworms fed Cudrania tricuspidata leaves were powdered, and hydrolytic enzymes, including viscozyme, papain, and flavourzyme, were added to verify the functionality of the different mixtures. In the general component analysis, the C. tricuspidata silkworm (CS) group exhibited higher crude protein and ash content than did the other groups, and the enzyme-treated groups exhibited higher carbohydrate content than the CS group. The DPPH and ABTS radical scavenging activities were significantly higher in the CS treated with viscozyme (CSV) and the CS treated with viscozyme/flavourzyme (CSVF) than in the other groups, with the CSV group showing the highest reducing power. ACE inhibitory activity was significantly higher in the CS treated with visocozyme/papain (CSVP) than in the CS group. In conclusion, rather than using powdered silkworms fed C. tricuspidata leaves, it would be more effective to use hydrolysates from C. tricuspidata silkworms as raw materials for functional foods.

• Journal of Society of Preventive Korean Medicine
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• v.27 no.3
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• pp.35-46
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• 2023

Objectives : Gumiganghwal-tang and its main components have been used for treatment of cough, headache, joint pain and fever. Using a respiratory inflammatory model, we intend to demonstrate the its anti-inflammatory effect and immune mechanism of Gumiganghwal-tang. Methods : We induced the respiratory inflammation mouse model by papain treatment. Female BALB/C mice (8 weeks old) were divided into three groups as follows: saline control group, papain treatment group (vehicle), papain and Gumiganghwal-tang (200 mg/kg) treatment group (n=4). To verify the anti-inflammatory effect of Gumiganghwal-tang extracts, we measured the infiltration of inflammatory cells in bronchoalveolar lavage fluid (BALF) and nasal lavage fluid (NALF). Additionally, the efficacy of Gumiganghwal-tang extracts on Th2 cell population and alveolar macrophage in lung were analyzed by using flow cytometry. Results : Gumiganghwal-tang extracts administration decreased inflammatory cell infiltration in BALF and NALF, especially of eosinophils. Furthermore, interleukin-5 level was reduced in lung by drug administration. Interestingly, Gumiganghwal-tang extracts treatment also decreased the Th2 cell (CD4⁺GATA3⁺) population and increased the alveolar macrophage (CD11b⁺CD11c⁺) population in lung. Conclusions : Our findings indicate that Gumiganghwal-tang extracts have anti-inflammatory effects by mediating Th2 cell and alveolar macrophage cell activation.

• Journal of Sericultural and Entomological Science
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• v.28 no.1
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• pp.66-71
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• 1986

The studies were carried out to screen the optimum conditions for enzymatic degumming of raw silk yarn and silk fabric by use of Alkalase, a protease produced by Bacteria, comparing with Papain and Trypsin representing natural proteolytic enzymes. 1. The optimum temperature and acidity of degumming solution were 70$^{\circ}C$, pH 5-6 for Papain degumming, 40$^{\circ}C$, pH 8 for Trypsin and 50-60$^{\circ}C$ pH 8-9 for Alkalase. 2. By increasing the Alkalase concentration in the range of 0.6 to 1.0 gram per liter, the time for enzymatic degumming of silk yarn could be reduced by 40 minutes. 3. In degumming of silk yarn by Alkalase, the pretreatment of 95$^{\circ}C$, 10 minutes at 0.1% sodium bicarbonate solution or posttreatent of 80$^{\circ}C$, 20 minutes at 2% (o.w.f.) sodium silicate solution improved the efficiency of enzymatic degumming, as compared to that of nontreatment. 4. The breaking strength, elongation and Lousiness results of enzymatically degummed silk yarn were apt to be improved more than those of soap-degummed one. 5. When the pretreatment of alkaline solution was done with over 20% of degumming ratio, the enzymatic degumming efficiency of both Havutae and Crepe de chine could be reached to the same level with those of soap-soda degummed. 6. As the pretreated silk fabric with 20% of degumming ratio was under action of three proteases, respectively, the deumming efficiency of Havutae and Crepe de chine were completed by Alkalase more than by Papain or Trpysin. 7. The stiffness of enzymatically degummed Crepe de chine was not only reduced by 17% more than that of soap-soda degummed one but also the Drape coefficient was decreased in enzymatically degummed fabrics, which was closely related with the soft touch of degummed fabrics.

• 한국생물공학회:학술대회논문집
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• 2000.04a
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• pp.527-530
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• 2000

A kiwi fruit ,called as the Chinese gooseberry, is originated from the Yangtze River Valley of Northern China and Zhejiang Province on the cost of Eastern China. Around 1950, a large mass production began at New Zealand with an Improved breeding. Plant origin actinidin from kiwi fruit belongs to the papain family of cysteine proteinase, which in plants includes papain from papaya, bromelain from pineapple, Cl4 protease from tomato and aleurain from barley. Actinidin is involved in the ripening-related gene family. In this study, protease gene of chinese wild kiwi fruit was isolated and characterized. 1.2kb PCR-amplified fragment was obtained from the total RNA using RT-PCR. pWACT-1 was obtained by subcloning of amplified fragment into pGEM-T Easy cloning vector and analyzed nucleotide sequence by DNA sequencing and amino acid sequence. In Result, high levels of homology between wild kiwi and New Zealand cultured-kiwi was obtained.

• Journal of Microbiology and Biotechnology
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• v.8 no.2
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• pp.188-190
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• 1998

Penicillide, having a 5H, 7H-dibenzo［b,g］［1,5］ dioxocin-5-one skeleton, was isolated from the culture broth of Penicillium sp. F60760 as a nonpeptide inhibitor of calpain, a calcium-activated papain-like protease. The $IC_50$ value for the effect of penicillide against m-calpaln was $7.1{\mu}M$. However, penicillide did not inhibit papain at a concentration of $200{\mu}M$. These results suggest that penicillide is a new class of nonpeptide calpain inhibitor having an eight membered lactone ring.

• Journal of the East Asian Society of Dietary Life
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• v.4 no.3
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• pp.87-96
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• 1994

This study was carried out to investigate the effect of hydrolysis by proteolytic enzymes on the functional properties of sesame protein concentrate. Sesame protein concentrate was hydrolyzed with papain, pepsin and trypsin to obtain 10% and 20% degree of hydrolysis. The nirogen solubility in water was increased with increasing the degree of hydrolysis. Bulk density was increased by enzymatic hydrolysis but water absorption capacity was increased only in the case of pepsin-hydrolyzed SPC. Higher fat absorption capacity was found in SPC with 10% DH than SPC with 20% DH. Emulsifying activity was also increased by enzymatic hydrolysis except SPC with 10% DH by papain.

• Korean journal of food and cookery science
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• v.3 no.2
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• pp.75-80
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• 1987

For the manufacture of soybean cheese, curds were made from soy milk using either lactic starter or CaCl$_2$and ripened for 3 weeks. When papain was added during ripening, the amout of soluble protein increased. The yields of 3 soybean cheese were 76~88%, indicating that considerable loss of soy protein did not occur during the processing. During the period of ripening the change of moisture content was about 1 n. Total acidity of 3 soy cheese increased, demonstrating the production of lactic acid through lactic fermentation. Texture determined by Instron showed that 3 soy cheese had their own characteristic texture profile curve and that the cheese without papain treatment received the highest textural parameters. 3 manufactured soy cheese received 3-4 (good-very good) sensory scores in appearance, flavor and texture. General acceptibility of 3 cheese were evaluated as desirable or very desirable.

• Food Science and Biotechnology
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• v.15 no.1
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• pp.28-32
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• 2006

Protease inhibitor of 72.6 kDa was successively purified from chum salmon (Oncorhynchus keta) eggs by ion exchange, gel permeation, and affinity chromatographies. Protease inhibitor was purified with yield and purification fold of 1.50% and 58.11, respectively. SDS-PAGE results showed purified protease inhibitor consisted of two protein subunits of 54.0 and 18.6 kDa. Chum salmon inhibitor exhibited stability between 20 and $40^{\circ}C$ in weak acid environment (PH 6), and inhibited papain and cathepsin, members of cysteine protease, but not chymotrypsin. The protein inhibited cathepsin more effectively than did egg white protease inhibitor, whereas the reverse was true for papain. These results indicate chum salmon egg inhibitor is heterodimer, thus the inhibitor was classified as cysteine protease inhibitor.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.26 no.1
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• pp.81-92
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• 2000

Development of stabilized enzyme was attempted for cosmetic applications. Papain, a proteolytic enzyme, was stabilized through conjugation with a soluble carbohydrate biopolymer, SC-glucan$^{TM}$ . With a novel structure of the conjugation site, stability of the enzyme was significantly enhanced such that more than 90% of the initial activity retained after a month storage at 45$^{\circ}C$, while no activity were detected in native enzyme or enzyme simply mixed with SC-glucan$^{TM}$ after the storage. Conjugation with SC-glucan$^{TM}$ not only extended the half-life of the enzyme on storage at higher temperature, but was also found to protect enzymes against some components contained in cosmetic products for skin care. Cosmetic lotion containing 1 % papain conjugate was more effective and less irritative in exfoliating stratum corneum of human skin than the lotion containing 5% lactic acid, one of the current popular exfoliating agents.gents.

• Journal of Haehwa Medicine
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• v.21 no.1
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• pp.33-52
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• 2012

To evaluate the efficacy of Keonkangbujatang (KKBT) in osteoarthritis treatments, C57BL/10 mice were treated with papain to induce osteoarthritis, and anti-arthritic effects were measured. To ensure safety of the KKBT sample, ALT, AST, BUN, and creatinine levels were measured, and they were all within the normal range. Based on the fact that suppression of inflammatory cytokines leads to the improvement of arthritis, IL-1b, IL-6, TNF-a, and MCP-1 production levels were measured. The cytokines were significantly decreased in serum. Also, mRNA levels of IL-1b, IL-6, and iNOS-II were significantly decreased in joint tissues. PGE2, a usual inflammation vector, and LTB4, TXB2, that are involved in the onset and deterioration of inflammation, were all significantly decreased. The levels of white blood cells, neutrophiles, and mononucleophiles also decreased, although the numbers were not significantly large. I*mmune-modulation of KKBT in the pathological mechanism of cartilage deterioration by inflammatory cells and their vectors was proved. This study should provide basis for the development of effective therapeutics as well as use in clinical practice.