• Journal of The Korean Society of Grassland and Forage Science
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• v.7 no.3
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• pp.162-167
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• 1987

This experiment was conducted to determine the effect of the feeding value for the wild legumes silage-making with additives. The chopped Kudzu (Puerarie thunbergii Bentham) of wild legumes was ensiled by the conventional method in the small experimental silo of 2 liters. The additives used in the present experiments were water (8%),water (8%) plus corn starch (3%) and water (8%) plus glucose (3%). These additives as well as that of control without additive were set up and these silage were compared with the conventional corn silage. The fermentative qualities and the characteristic of fiber (neutral detergent fiber, NDF; acid detergent fiber, ADF; acid detergent lignin, ADL) of silage produced was determined by chemical analysis, and dry matter digestibility (DMD) was evaluated by pepsin-cellulase technique. The results obtained are summarized as follows: 1 The weight of Kudzu silage was lost under the 10% for all the treatments. 2 In degree of pH for the Kudzu silages with glucose, starch, control and water treatments were high 3.80,4.04,4.57 and 5.34, respectively.

• Korean Journal of Food Science and Technology
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• v.21 no.4
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• pp.542-548
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• 1989

For the selective separation of proteins, the solubilization and desolubilization of proteins in sodium-di-2-ethylhexyl sulfosuccinate (AOT)-isooctane reverse micellar system were investigated. Protein solubilization increased with increasing the concentration of AOT to 200 mM and then decreased above that concentration. Protein was solubilized into reverse micelles in the pH range below the isoelectric Point of each protein, pH 4-10 for lysozyme and pH 5-6 for trypsin and ${\alpha}-chymotrypsin$, Lysozyme, trypsin and ${\alpha}-chymotrypsin$ were efficiently extracted in the precence of KCl and NaCl while larger molecular weight proteins such as pepsin and BSA had high solubilization with $CaCl_2$. At higher ionic strength all proteins exhibited murk less tendency to solubilize and the increase of ionic strength resulted in the decrease of micelle size. Lysozyme was successfully back transfered at pH 12.2 and 1.0M KCl; trypsin at pH 12.6 and 0.5M KCl; and ${\alpha}-chymotrypsin$ at pH 6.7 and 0.5M KCl. In a test group separation experiments, complete separation of lysozyme from BSA could be obtained.

• Korean Journal of Food Science and Technology
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• v.15 no.3
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• pp.252-261
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• 1983

Isopropyl alcohol extracted filefish protein concentrate (FPC) and NaOH hydrolyzed filefish protein isolate (FPI) were used for the investigation on the effect of processing conditions on the molecular distribution and functional properties. The molecular distribution of FPC on polyacrylamide gel showed a resemblance to that of fish muscle, but that of alkaline hydrolyzed FPI showed the severe degradation of protein. The content of several amino acids in FPI were lower than those of FPC. The pepsin digestibility of the FPC dried at high temperature was relatively high. FPC didn't exhibit a significant difference in nitrogen solubility at the pH range of 3.0-9.0, while FPI showed a wide difference with the pH change. FPI was more suspensible and rehydrated in water than FPC. Although the aeration capacity of FPI was very low, foam viscosity was higher than that of FPC. In contrast with aeration capacity, FPI presented higher emulsion capacity and lower emulsion viscosity than FPC. The size of fat globule in the emulsion of FPC was larger than that of FPI. In general, most functional properties decreased with the increment in drying temperature, except water holding capacity.

• Journal of Ginseng Research
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• v.31 no.3
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• pp.147-153
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• 2007

Effect of puffing treatment on saponins, total sugars, acidic polysaccharide, phenolic compounds, microstructure and pepsin digestibility of dried red ginseng tail root were tested. Puffing samples of dried red ginsneng tail root were pre-pared at 20rpm, 15 $kg/cm^2$, $120{\sim}150^{\circ}C$, and for 30 min by a rotary type apparatus of 5 L capacity. Crude saponin content of puffing red ginseng tail root was increased 26.5% compared to non-puffing, especially $Rg_3$ content was increased from 0.49 mg/g to 0.72 mg/g. Total sugar content was not changed, but acidic polysaccharide content was slightly decreased from 7.15% to 6.44% by puffing treatment. Total phenolic compounds was increased from 7.86% to 9.94% by puffing. In terms of individual phenolic compounds, salicylic acid was quantified in puffing tail root, but gentisic acid was quantified in non-puffing. Syringic acid was the most predominant phenolic acid, increased to about 6 times by puffing treatment. On the other hand, gallic acid, p-coumaric acid, caffeic acid and ferulic acid were highly decreased. Microstructure of cross-section in puffing tail root was shown to more uniform shape compared to non-puffing. Pepsin digestibilities of puffing and non puffing red ginseng tail root were 22.4% and 46.2%, respectively (p<0.05). The results indicated that puffing treatment might be useful increasing the bioactive components, preference and digestibility.

• Journal of Dairy Science and Biotechnology
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• v.17 no.1
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• pp.1-10
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• 1999

A bacteriocin produced by Lab. acidophilus GP4A isolated from fecal contents of pig was characterized. Lab. acidophilus GP4A produced a heat-stable and pH-resistant bacteriocin, which was hydrolyzed by trypsin and pepsin and active against various microorganisms. Lab. acidophilus GP4A produced bacteriocin at maximum rate when grown in MRS broth(pH 6.5${\sim}$7.5) at$37^{\cric}C$ or $40^{\cric}C$. The bacteriocin produced by Lab. acidophilus GP4A inhibited the growth of Lactobacillus delbrueckii subsp. lactis 4794 in early logarithmic phase. The bacteriocin was purified by ammonium sulfate precipitation and Octyl sepharose CL-4B column chromatography. The purification resulted in a final yield of 21.7% and a 13.6-fold increase in the specific activity.

• The Korean Journal of Food And Nutrition
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• v.16 no.4
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• pp.388-396
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• 2003

The freeze dried young antler residue was extracted by proteases and hydrochloric acid(HCl). The young antler was extracted by water at 50$^{\circ}C$ and the residue was reacted by proteases for 5 hours at 50$^{\circ}C$. The extraction rate of its residue was 32.8%(absorbance 3.61 at 280nm) of bacteria protease, 23.8%(absorbance 0.69) of papain, and 31.2% (absorbance 2.96) of pepsin. The young antler was extracted by boiling water and the residue was reacted by proteases for 5 hours at 50$^{\circ}C$. The extraction rate of its residue was 45.0%(absorbance 3.61) of bacteria protease, 30.4%(absorbance 0.33) of papain, and 51.2% (absorbance 2.77) of pepsin. The result of HPLC analysis reveals that in 50$^{\circ}C$ water extract and boiling water extract, all high molecular peak was reduced under MW 1,000 by proteases. The result from the extract of young antler residue reacted by HCl for 5 hours at 50$^{\circ}C$ shows that its extraction rate was 45% (absorbance 0.78) in concentration of 0.1N HCl, 61% (absorbance 1.82) in 0.2N, 81% (absorbance 2.29) in 0.4N, and 82.0% (absorbance 3.28) in 2.0N. The result of HPLC analysis also reveals that in the extract by 0.8N HCl, the peak of about MW 70,000 accounted for 78% in total. Protein content of the extract by 0.8N HCl was 8.2%, and content of amino acid was 81.6%, ash was 1.3%, and mineral contents were 0.1 % of Ca, 2.3% of P, 0.8 % of Mg, 3.4% of Na, 0.002% of F by dry base.

• The Journal of Korean Medicine
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• v.19 no.1
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• pp.179-204
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• 1998

The purpose of this research was to investigate the efficacy of Goiwhasan extract powder on the gastric injuries, antiulcer, gastrointestinal tract and blood hemostasis. Animals were used through this studies mice and rats. All animals were divided into 3 groups, contol group(no treatment), sample Ⅰ group(375mg/kg administration), sample Ⅱ group(750mg/kg administration). The gastric injuries and ulcer have been made by using pyloric ligation, indomethacin, HCI-ethanol, acetic acid and then The histological observation was followed. In the gastrointestinal tract, gastric juice secretion, gastric acidity, pepsin output, blood gastrin and secretin level, transport potentials in the small and large intestine were checked. And studies on blood hemostasis were performed on normal hemostatic activities and plasma prothrombin time, plasma recalcification time, plasma fibrinogen levels in the hypoprothrombinemic mice induced by warfarin. The results were as follows: 1. The antigastric ulcer effects on the pyloric ligation, indomethacin, HCl-ethanol, acetic acid induced gastric injuries were shown in Sample Ⅱ group(p<0.05). 2. Through the morphologic examination on the acetic acid induced ulcer, Sample Ⅰ group showed mild regeneration of epithelium and slight decrease of periulcer edema then that of Control group, while Sample Ⅱ group showed more retraction of round ulcer site, remarkable loss of swelling and edema then that of Control group, and revealing the regenerated epithelium in the surrounding ulcer site. Thus it was noted that both Sample groups have antigastriculcer effects on the experimentally induced gastric ulcer. 3. The inhibitory effects on gastric juice were noted in both Sample Ⅰ group(p<0.05) and Sample Ⅱ group(p<0.01). However, only Sample Ⅱ group showed the inhibitory effects on total acidity and pepsin output(p<0.05). 4. The significant inhibition of blood gastrin level showed at 30 min.(P<0.05) and 90 min.(P<0.05) after starting medication in only Sample Ⅱ group, but significance of blood secretin level in both groups was not recognized. 5. Any significant changes in barium sulfate transport in the small intestine of mice was not recognized in both groups, but the significantly inhibitory effect in large intestine was recognized in both Sample Ⅰ group(p<0.05) and Sample Ⅱ group(p<0.001). 6. In hemostatic effect on both normal mice and hypoprothrombinemic mice induced by warfarin, the significantly shortening effect on coagulation time was seen in only Sample Ⅱ group(p<0.01). 7. On plasma prothrombin time in hypoprothrombinemic rat induced by warfarin, Sample Ⅱ group have shortened the prothrombin time significantly(p<0.001). 8. On plasma reclcification time in hypoprothrombinemic rat induced by warfarin, the recalcification time have been shortened significantly in both Sample Ⅰ group(p<0.05) and Sample Ⅱ group(p<0.01). 9. On plasma fibrinogen levels in hypoprothrombinemic rat induced by warfarin, the fibrinogen contents in Sample Ⅱ have been decreased significantly(p<0.01). Overall the above results suggest that Goiwhasan has an therapeutic efficacy on antigastric ulcer and blood hemostasis. Further studies would be needed on the interaction of its herbal medicine and its mechanism in the future.

• Microbiology and Biotechnology Letters
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• v.15 no.2
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• pp.129-134
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• 1987

Aspergillus sp. (MK-24) producing a biological active substance that inhibited the venom proteinase activity was isolated from soil. The substance also inhibited the activity of trypsin and coagulation of blood, but did not inhibit papain, $\alpha$-chymotrypsin and pepsin. The substance was partially purified from culture filtrate by precipitaion with acetone, and by chromatography of DEAE-Sepadex A-50 column and Amberlite IRC-50 ion exchange. The inhibitory substance was stable in the wide pH range from 2.0 to 12.0 at 37$^{\circ}C$, but not stable at $65^{\circ}C$ in the alkaline pH. Only 12% of the activity was decreased by the heat treatment at 10$0^{\circ}C$ for two hours. The inhibition on venom proteinase (Agkistrodon bromohoffi brevicaudus) was a mixed type. The inhibitory activity depended on the preincubation time and completely depressed by cupric, zinc and cobalt ions. The inhibition on the venom proteinase was appeared strongly on casein but not on ovalbumin or hemoglobin as a substrate.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.1
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• pp.1-6
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• 1994

Hydrolyzates which inhibit the angiotensin-I converting enzyme(ACE) were prepared from defatted anchovy meal by pepsin. These were tested for inhibitory activity against ACE, which is one of the hypertension inducing factors. The ACE inhibitory activity of the hydrolyzates increased until 20hrs of hydrolysis had elapsed but slightly decreased after that time. And presence of $50\%$ ethanol soluble peptide-nitrogen increased slowly up to 12hrs of hydrolysis, and then mainly increased until 20hrs of hydrolysis was completed. From the profiles of gel permeation chromatography on a Bio-gel P-2 of $50\%$ ethanol soluble fraction obtained from hydrolyzate for 20hrs, the higher active fractions were 2'($IC_{50}=45\;{\mu}g\;protein/ml$) and 4'($IC_{50}=76\;{\mu}g\;protein/ml$). Amino acid analysis showed major quantities of glutamic acid, leucine, lysine for 2'and aspartic acid, threonine for 4' respectively.

• 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.