• Nutrition Research and Practice
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• 제10권2호
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• pp.154-160
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• 2016

BACKGROUND/OBJECTIVE: We examined the hypoglycemic and anti-hyperlipidemic effect of yeast hydrolysate (YH) enriched with Cyclo-His-Pro (CHP) in the C57BL/6J ob/ob mouse model. MATERIALS/METHODS: Mice were separated into 4 groups (8 mice/group) on the basis of blood glucose and body weight: WT control, lean mice given vehicle; ob/ob control, ob/ob mice given vehicle; YH-1, ob/ob mice given 0.5 g/kg of YH; YH-2, ob/ob mice given 1 g/kg of YH. YH in saline or vehicle was administered orally in the same volume every day for 3 weeks. RESULTS: Mice treated with YH (0.5 and 1 g/kg) for 3 weeks displayed a significant reduction in overall body weight gain and perirenal and epididymal adipose tissue weight compared to the ob/ob control group. Additionally, high-density lipoprotein (HDL) cholesterol, glucose, and atherogenic indexes were significantly decreased in the blood of YH-1 and YH-2 groups compared to the ob/ob control. In ob/ob mice, YH administration significantly improved glucose tolerance and blood insulin levels. These data indicate that YH treatment produces potent hypoglycemic and anti-hyperlipidemic effects by controlling body weight, fat mass, blood lipid, insulin levels, and glucose tolerance. CONCLUSION: YH could potentially be used as a treatment option for diabetes and hyperlipidemia. The CHP-enriched YH may be a promising strategy in the development of hypoglycemic peptide nutraceuticals.

• 한국축산식품학회지
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• 제36권4호
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• pp.558-565
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• 2016

The aim of this study was to investigate the influence of proteolytic pork hydrolysate (PPH) on yoghurt production by Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Fresh lean pork was cut into pieces and mixed with deionized water and dealt with protease, then the resulting PPH was added to milk to investigate the effects of PPH on yoghurt production. The fermentation time, the viable cell counts, the flavor, free amino acids compounds, and sensory evaluation of yoghurt were evaluated. These results showed that PPH significantly stimulated the growth and acidification of the both bacterial strains. When the content of PPH reached 5% (w/w), the increased acidifying rate occurred, which the fermentation time was one hour less than that of the control, a time saving of up to 20% compared with the control. The viable cell counts, the total free amino acids, and the scores of taste, flavor and overall acceptability in PPH-supplemented yoghurt were higher than the control. Furthermore, the contents of some characteristic flavor compounds including acids, alcohols, aldehydes, ketones and esters were richer than the control. We concluded that the constituents of PPH such as small peptide, vitamins, and minerals together to play the stimulatory roles and result in beneficial effect for the yoghurt starter cultures growth.

• 한국응용과학기술학회지
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• 제36권3호
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• pp.1018-1027
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• 2019

천연물 유래 저분자 펩타이드들은 항산화, 고혈압 완화, 면역조절, 진통완화 및 항균작용 등 생리활성이 있는 것으로 알려져 왔다. 본 연구는 연산오계육 단백질을 상업용 프로티아제(alcalase, bromelain, flavourzyme, neutrase, papain, protamex)를 이용하여 저분자 펩타이드를 생산하고 항산화 활성(DPPH 소거능, 슈퍼옥사이드 라디칼 소거능, 하이드록시 라디칼 소거능 및 금속 킬레이션 능력), 펩타이드의 구성 아미노산 및 분자량을 분석하였다. 효소반응은 효소반응기에 다진 오계육 슬러리 50 g와 단백질 효소 2%(w/v)를 넣고 pH 6 와 온도 $60^{\circ}C$ 조건에서 2시간 반응을 하였다. 반응 후 가수분해도(%)의 범위는 $36.65{\pm}4.10%$에서 $70.75{\pm}5.29%$ 사이의 범위를 보여주었는데 protamex의 가수분해도는 46.3%로 가장 높았으며, papain hydrolysate가 $70.75{\pm}5.29%$로 가장 높은 값을 보여주었으며, 반면에 alcalase hydrolysate가 $36.65{\pm}4.10%$로 가장 낮은 값을 보여주었다. DPPH 라디칼 소거능은 bromelain 처리 저분자 펩타이드가 가장 높게 나타났고, alcalase 처리 펩타이드에서 소거능이 가장 낮게 나타났다. 슈퍼옥사이드 라디칼 소거능 역시 bromelain 처리 저분자 펩타이드가 50% 이상의 가장 높은 라디칼 소거능을 보여주었다. 하이드록시 라디칼 소거능은 약 16.73에서 69.16% 사이의 분포를 보여 주었는데 bromelain 처리 저분자 펩타이드에서 가장 높게 나타났다. $Fe^{2+}$ 킬레이션 능력은 약 17.85에서 47.84% 사이의 분포를 보여 주었다. hydrolysate들의 킬레이션 능력은 사용 효소들에 상관없이 큰 차이점이 없었다. 아미노산의 분석결과 alcalase, bromelain, flavourzyme, neutrase, papain, protamex 효소 가수분해 시켰을 때 차이점을 보여 주었고 가장 많은 아미노산은 glutamic acid이었다. 효소 hydrolysate들의 분자량의 분포는 처리 효소에 따라 분자량의 분포가 다르게 나타났지만 300-2,000 Da 범위에 있었다.

• 한국수산과학회지
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• 제33권2호
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• pp.153-157
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• 2000

고등어 유래의 peptide를 제조하고, Sephadex G-25 column, ODS AQ column, Vydac column, Superdex peptide column을 이용하여 순차적으로 분리, 정제하였으며 그 결과를 요약하면 다음과 같다. 고등어 선어로부터 두부, 내장 및 뼈를 제거하여 얻은 고등어육의 수율은 $65.5{\%}$였으며, 고등어육의 단백질 함량은 $63.3{\%}$, 그리고 지질함량은 $32.6{\%}$로 나타났다. 지질을 제거하기 위하여 알칼리 처리한 후 동결 건조한 고등어 단백질의 수율은 고등어 육에 대하여 $18.2{\%}$로 나타났고, 고등어 단백질을 효소가수분해하여 제조한 고등어 가수분해물의 수율은 $50.6{\%}$로 나타났다. 고등어 가수분해물 cut-off 1만의 membrane으로 ultrafiltration한 결과, MW 10,000이하가 $79.6{\%}$, 10,000 이상이 $20.4{\%}$였으며, ACE저해효과는 10,000이하 획분이 10,000이상 획분보다 높은 것으로 나타났다. (Table 1). 1만 이하의 획분을 Sephadex G-25 column으로 분획하여, 7개의 획분을 얻었고 (Fig. 1), 이 가운데 MS2획분의 ACE 저해효과가 가장 높았다(Table 2). ACE 저해효과가 가장 좋은 MS2획분을 ODS AQ column으로 분획하석 4개의 획분으로 분획하였고 (Fig.2), 이 가운데 Ms2O3획분의 ACE저해효과가 가장 좋았다 (Table 3). Ms2O3획분을 Vydac column으로 재분획하여 8개의 획분으로 분취하였다(Fig.3), 이 가운데 MS2O3V5획분의 ACE저해효과가 가장 좋았다(Table 4). Superdex peptide column으로 재정제하여 얻은 peptide의 N-말단으로부터 아미노산 배열은 Tyr-Val-Ala으로 ACE저해활성은 IC-(50)이 $1.4{\mu}M$로 나타났다. Matsumura등 (1993)은 가다랭이 가수분해물로부터 분리한 6개의 peptides 가운데 tripeptide의 ACE저해활성이 높았다고 하였으며, 본 연구 결과에서도 유사한 경향을 나타내었다.

• 한국식품영양과학회지
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• 제45권10호
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• pp.1460-1466
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• 2016

쌀 단백질 유래의 감칠맛 소재를 개발하기 위해 도정 부산물인 미강과 쌀 단백질을 원료로 효소분해물을 제조하고 품질 특성을 평가하였다. 미강과 쌀 단백질의 비율을 4:0, 3:1, 2:2, 1:3(w/w)으로 달리하여 효소분해한 후 분해물의 특성을 분석한 결과, 3:1의 비율에서 질소분해율 및 감칠맛과 종합 기호도가 우수하였다. 효소분해 원료로 미강과 쌀 단백질을 3:1의 비율로 선정하여 13일 동안 효소분해를 진행하면서 시간에 따른 분해물의 특성을 분석하였다. 총질소, 아미노태 질소, 질소분해율은 분해 10일에서 최대값을 나타내었으며, 단백질 전기영동 결과 효소분해 시간이 길어질수록 펩타이드의 저분자화가 진행되는 것으로 추정되었다. 유리 아미노산 분석 결과 분해 시간에 따른 모든 효소분해물에서 감칠맛 성분인 glutamic acid 함량이 가장 높게 나타났으며, 효소분해 시간에 따라 쓴맛 성분은 감소했지만 단맛 성분은 증가하는 경향을 나타내었다. 관능적 특성(색, 향, 감칠맛, 종합기호도)은 분해 10일의 효소분해물에서 가장 우수한 기호도를 나타내었다. 따라서 미강과 쌀 단백질을 3:1의 비율로 하여 효소분해를 10일 동안 진행하였을 때 효소분해물은 쌀 유래의 감칠맛 소재로서 품질 특성이 우수하며, 영 유아식과 건강식에 다양하게 활용이 가능할 것으로 생각된다.

• Food Science and Biotechnology
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• 제16권4호
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• pp.590-593
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• 2007

The textural properties of doughs mixed with L-ascorbic acid (AA), trypsin hydrolyzed gluten peptide (THGP), and a mixture of AA-THGP were investigated using texture analyzer under the fermentation of the full formula and the freezing process. The full formula dough (FFD) required a shorter mixing time than the flour and water formula dough (FWD). The maximum resistance (Rmax) values of both the unfrozen and frozen doughs were lower for the FFD. The effects of AA and THGP additions were not significant (p<0.01) in FFD, however, they were significant in FWD. The freezing effect was significant (p<0.0001) for FFD, indicating that yeast fermented dough was much more sensitive to damage from freezing, which subsequently affected dough strength. Additions of AA (p=0.0026) and THGP (p=0.0097) had a significant effect on the extensibility (E-value) of unfrozen FWD, where THGP increased and AA decreased the E-value. However, freezing did not significantly effect the extensibilities of FWD (p=0.64) or FFD (p=0.21). The area of FFD was lower than the area of FWD for both the unfrozen and frozen doughs. However, the frozen dough mixed with THGP alone had the largest area overall. The addition of additives did not result in significantly different (p<0.01) areas under the curve, except in the frozen FFD. Freezing caused a statistically significant difference in the area of FWD (p=0.0045).

• Journal of Applied Biological Chemistry
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• 제62권1호
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• pp.101-107
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• 2019

The objectives of this study were to evaluate the anti-aging effects and investigate the effect of simulated gastrointestinal (GI) digestion on the anti-aging properties and intestinal permeation of the potential fish collagen hydrolysates (FCH). Therefore, procollagen synthesis, matrix metalloproteinase-1 (MMP-1) production, and Caco-2 cell permeability were analyzed before and after in vitro digestion for FCHs, low-molecular weight fractions (<1 kDa), and high molecular weight fractions (>1 kDa). After being subjected to GI digestion, the level of MMP-1 inhibition was maintained, although the procollagen production was significantly (>20%) lower with all samples. Also, the digested FCHs and their <1 kDa fraction yielded 9.1 and 13.8% increased peptide transport, respectively, compared to undigested samples. Based on the effective intestinal permeation and high digestive enzyme stability, the <1 kDa fraction of FCHs is a potential bioactive material suitable for anti-aging applications in the food and cosmetics industries.

• Journal of Microbiology and Biotechnology
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• 제31권10호
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• pp.1401-1408
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• 2021

This study examined whether the oral administration of low-molecular-weight collagen peptide (LMCP) containing 3% Gly-Pro-Hyp with >15% tripeptide (Gly-X-Y) content could ameliorate osteoarthritis (OA) progression using a rabbit anterior cruciate ligament transection (ACLT) model of induced OA and chondrocytes isolated from a patient with OA. Oral LMCP administration (100 or 200 mg/kg/day) for 12 weeks ameliorated cartilage damage and reduced the loss of proteoglycan compared to the findings in the ACLT control group, resulting in dose-dependent (p < 0.05) improvements of the OARSI score in hematoxylin & eosin (H&E) and Safranin O staining. In micro-computed tomography analysis, LMCP also significantly (p < 0.05) suppressed the deterioration of the microstructure in tibial subchondral bone during OA progression. The elevation of IL-1β and IL-6 concentrations in synovial fluid following OA induction was dose-dependently (p < 0.05) reduced by LMCP treatment. Furthermore, immunohistochemistry illustrated that LMCP significantly (p < 0.05) upregulated type II collagen and downregulated matrix metalloproteinase-13 in cartilage tissue. Consistent with the in vivo results, LMCP significantly (p < 0.05) increased the mRNA expression of COL2A1 and ACAN in chondrocytes isolated from a patient with OA regardless of the conditions for IL-1β induction. These findings suggest that LMCP has potential as a therapeutic treatment for OA that stimulates cartilage regeneration.

• Journal of Microbiology and Biotechnology
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• 제34권2호
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• pp.415-424
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• 2024

This study reveals that low-molecular-weight collagen peptide (LMWCP) can stimulate the differentiation and the mineralization of MC3T3-E1 cells in vitro and attenuate the bone remodeling process in ovariectomized (OVX) Sprague-Dawley rats in vivo. Moreover, the assessed LMWCP increased the activity of alkaline phosphatase (ALP), synthesis of collagen, and mineralization in MC3T3-E1 cells. Additionally, mRNA levels of bone metabolism-related factors such as the collagen type I alpha 1 chain, osteocalcin (OCN), osterix, bone sialoprotein, and the Runt family-associated transcription factor 2 were increased in cells treated with 1,000 ㎍/ml of LMWCP. Furthermore, we demonstrated that critical bone morphometric parameters exhibited significant differences between the LMWCP (400 mg/kg)-receiving and vehicle-treated rat groups. Moreover, the expression of type I collagen and the activity of ALP were found to be higher in both the femur and lumbar vertebrae of OVX rats treated with LMWCP. Finally, the administration of LMWCP managed to alleviate osteogenic parameters such as the ALP activity and the levels of the bone alkaline phosphatase, the OCN, and the procollagen type 1 N-terminal propeptide in OVX rats. Thus, our findings suggest that LMWCP is a promising candidate for the development of food-based prevention strategies against osteoporosis.

• Journal of Microbiology and Biotechnology
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• 제22권11호
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• pp.1596-1596
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• 2012