• 한국식품영양과학회지
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• 제36권6호
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• pp.766-772
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• 2007

참치가공 부산물의 효율적 이용을 위하여 건강 기능성이 고려된 참치 자숙액 조미 소스의 제조를 시도하였고, 그 특성에 대하여도 살펴보았다. 참치 조미 소스는 단백질이 11.8%로 시판 조미 소스의 약 2배에 해당하였고, pH, brix 및 염도는 각각 $577,348^{\circ}$ 및 11.9%이었다. 관능검사 결과, 참치 조미 소스는 시판 조미 소스에 비하여 맛, 냄새 및 색조에 있어 차이가 없었다. ACE 저해능은 참치 조미 소스가 시판 조미 소스(9.9 mg/mL)에 비하여 37% 정도 높았고, 항산화능은 20 mM ascorbic acid에 비하여는 약하였으나 인지는 되었다. 참치 조미 소스는 총 유리아미노산 함량이 1,905.2 mg/100 mL로 시판 조미 소스(712.7 mg/100 mL)에 비하여 약 2.7배 높았으며, 주요 유리아미노산은 taurine, glutamic acid, histidine 및 anserine이었다. 참치 조미 소스는 total taste value가 58.65로 시판 조미 소스의 34.30에 비하여 맛의 강도가 훨씬 강하리라 추정되었고, 맛에 크게 기여하는 주요 아미노산으로는 glutamic acid 및 histidine 등이었다. 총 아미노산 함량은 참치 조미 소스가 10,965 mg/100 mL로 시판 조미 소스의 4,818 mg/100 mL에 비하여 높았고, 참치 조미 소스의 주요 구성 아미노산으로는 glutamic acid, proline, histidine 및 glycine 등이었다. 참치 조미 소스의 섭취에 의한 무기질 강화 효과는 기대하기 어려우리라 판단되었다.

• 한국수산과학회지
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• 제53권5호
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• pp.707-716
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• 2020

Red sea cucumber Stichopus japonicus, was dried using three methods-far-infrared ray, vacuum, and freeze drying and then enzymatically hydrolyzed using nine proteases: Alcalase, Flavourzyme, Kojizyme, Neutrase, Protamex, trypsin, α-chymotrypsin, and papain. In addition, the potential ability of hydrolysates to inhibit lipid accumulation in 3T3-L1 adipocytes was evaluated. The yield of hydrolysates from red sea cucumbers dried using each method was higher than that of the distilled water extract, and protein contents were either similar or higher. The hydrolysates that exhibited inhibitory effects on lipid accumulation, as demonstrated via Oil red O staining, were those obtained by far-infrared ray drying coupled with Alcalase, Flavourzyme, Kojizyme, or Neutrase treatment. In addition to the advantages of far-infrared drying and the characteristics of Flavourzyme, the Flavourzyme hydrolysate of far-infrared-dried red sea cucumber showed the highest inhibitory effect on lipid accumulation. In addition, this hydrolysate significantly decreased the expression of the protein factor fatty acid-binding protein 4, which is related to the late differentiation of 3T3-L1 adipocytes. Taken together, these results suggest that Flavourzyme hydrolysates from farinfrared-dried red sea cucumber may be used as a functional food and/or a pharmaceutical ingredient for the inhibition of lipid accumulation.

• Journal of Nutrition and Health
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• 제43권4호
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• pp.342-350
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• 2010

본 연구는 흰쥐에게 대두단백질과 그 가수분해물을 고지방식이와 함께 섭취시켜 지질대사와 식욕 조절 호르몬에 미치는 영향을 검토하고자 수행하였다. 실험동물로는 4주령 수컷 Sprague-Dawley 흰쥐를 사용하였으며, 모든 실험동물에게 AIN-93 M식이를 기본으로 하여 18% 고지방과 10%의 저단백질을 첨가한 식이를 4주 동안 공급하여 동일한 실험조건을 설정한 후, 4개 군 (n = 8)으로 나누어 실험 식이를 공급하였다. 4개의 실험군은 질소급원과 수준에 따라, 10% 대두단백질군 (10% Soy Protein Isolate; 10SPI), 25% 대두단백질군 (25% Soy Protein Isolate; 25SPI), 25% 대두단백질 가수분해물군 (25% Soy Protein Hydrolysate; 25SPH), 25% 대두 macro-peptide fraction군 (25% soy macro-peptide fraction; MW $\geq$ 10,000 Da: 25SPP)으로 나누고 6주 동안 실험식이를 급여한 후 희생시켰다. 그 결과, 실험군 간에 식이섭취량은 차이를 보이지 않았으나 체중은 단백질 섭취 수준의 증가에 따라 증가하였으며, 대두단백질과 비교하여 가수분해물 및 펩타이드 분획물에 따른 유의적인 차이는 없었다. 신장과 비장조직의 무게는 저단백질 섭취군 보다 고단백질 섭취군에서 유의적으로 높았으나 25SPP군은 오히려 저단백질 섭취군 (10SPI)과 비슷하였다. 혈청지질 농도는 단백질 수준에 상관없이 25SPP에서 유의적으로 낮았다. 간의 지질함량은 저단백질 섭취군 (10SPI)에 비해 고단백질 섭취군 (25SPI, 25SPH, 25SPP)에서 유의적으로 감소하였다. 식욕조절 호르몬의 분비에 미치는 영향으로는 25SPP군이 25SPI군에 비해 인슐린은 유의적으로 높았고, 렙틴의 경우는 유의적으로 낮았다. 그러나, 그렐린은 실험군간에 유의적인 차이를 보이지 않았다. 본 연구 결과에서, 대두단백질과 비교하여 가수분해물이 혈청지질 농도 개선에 더 큰 영향을 미쳤고 특히, 분자량이 큰 펩타이드의 경우 식욕조절 관련 호르몬에 보다 긍정적인 효과를 나타냈다. 따라서, 대두단백질 고분자 펩타이드 분획물이 체내지질 함량의 감소에 기여할 수 있으며, 단백질의 종류별로 식욕조절 호르몬의 분비에 다른 영향을 줄 수 있음을 시사하였다, 그러나 고지방 식이로 유도된 비만 상태에서는 렙틴 저항이나 인슐린 저항 등이 발생하는 것을 고려할 때, 단백질 가수분해물의 식욕조절효과에 대한 면밀한 연구가 앞으로 더 진행되어야 할 것으로 사료된다.

• Fisheries and Aquatic Sciences
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• 제24권3호
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• pp.109-120
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• 2021

Protein hydrolysates and krill meal (KM) are used as protein sources in aquafeeds. The study was conducted to examine the supplemental effects of shrimp protein hydrolysates (SH) or KM in a high-plant-protein diet for red seabream (Pagrus major). A fish meal (FM)-based diet (40%) was considered as the high-FM diet (HFM) and a diet containing 25% FM and soy protein concentrate, in the expense of FM protein from HFM diet, was considered as the low fish meal (LFM) diet. Two other experimental diets (SH and KM) were prepared by including SH and KM into LFM diet at 5% inclusion levels in exchange of 5% FM from the LFM diet. A feeding trial was conducted for fifteen weeks using triplicate group of fish (Initial mean body weight, 8.47 ± 0.05 g) for a diet. Growth performance and feed efficiency of fish were significantly enhanced by HFM, KM and SH supplemented diets over those of fish fed LFM diet. Interestingly, these parameters of fish fed SH diet showed better performance than KM and HFM groups. Liver IGF-I expression of fish fed SH diet was comparable to HFM group and higher than KM and LFM diets. Protein digestibility of SH diet was significantly higher than KM, HFM, and LFM diets. Dry matter digestibility of SH diet was comparable to HFM diet and significantly higher than KM and LFM diets. Nitro blue tetrazolium and superoxide dismutase activities of HFM, SH and KM groups were significantly elevated than the LFM group and SH diet increased catalase and glutathione peroxidase activities of fish compared to KM and LFM groups. Hemoglobin level and hematocrit of fish fed SH and KM diets were significantly higher than LFM group. A diet containing 20% FM with KM is comparable to a HFM diet which contains 40% FM for red seabream. SH can be used to replace FM from red seabream diet down to 20% and fish performance can be improved better than a diet containing 40% FM. Overall, it seems that SH is more effective ingredient in red seabream diet compared to KM.

• Journal of Microbiology and Biotechnology
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• 제6권6호
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• pp.451-455
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• 1996

Physiological studies on the expression of Bacillus thuringiensis subsp. tenebrionis (Btt) gene coding for insecticidal protein in recombinant Escherichia coli 537 were carried out to identify optimal culture condition. It was necessary to shift culture temperature from 30 to $42^{\circ}C$ to express the gene. Expression of the Btt toxin gene by recombinant E. coli 537 began within one hour after induction. Complex nitrogen sources increased production of the insecticidal protein. The total insecticidal protein was 0.5 g/I when using yeast extract as a complex nitrogen source. Soybean hydrolysate showed apparently the highest induction efficiency. After induction, the cellular content of the insecticidal protein was 5.4 times higher than it had been before induction. The optimal cultivation strategy was found to grow cells for 7hours at $30^{\circ}C$ and then 5-8 hours at $42^{\circ}C$. The optimal cultivation pH for the production of insecticidal protein was 6.5. The Btt toxin produced by the recombinant E. coli 537 was found to have the same level of potency against Colorado potato beetle as the original toxin.

• 한국식품영양과학회지
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• 제26권5호
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• pp.784-787
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• 1997

Enzymatically hydrolyzed soy sauce(eHSS) was prepared by the treatment of defatted soy flake using two types of proteases, followed by maillard reaction and formulation with some ingredients. The eHSS was mixed with fermented soy sauce(FSS) to make enzymatically hydrolyzed mixed soy sauce(eHMSS). The properties and sensory characteristics were evaluated and compared with commercially available soy sauces. The control of salt and total nitrogen contents in eHSS and eHMSS was easy, and the production of soy sauce of low salt and high protein was possible. However, the free amino acid content of eHSS was lower than FSS. due to lower degree of hydrolysis. In sensory evaluation, the eHSS have no loss taste and overall acceptance than FSS. Consequently, the eHSS and eHMSS have the potential for use with FSS to produce high quality soy sauce of low salt and high protein contents.

• 한국축산식품학회지
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• 제29권5호
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• pp.633-639
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• 2009

본 연구는 유단백질에 단백질 분해효소를 처리하여 가수분해 후 저분자 peptide를 ABTS법을 이용하여 항산화 활성을 측정하여 유단백질 유래 저분자 peptide의 항산화력을 측정하고자 하였다. Chymotrypsin 처리한 유청단백질의 가수분해도가 가장 높았으며, 유청단백질의 락트알부민 및 락토글로브린이 분해되어 분자량 20 kDa 이하의 저분자 단백질이 생성된 것을 전기영동을 통하여 확인하였다. 유단백질의 농도에 따른 항산화 활성을 측정한 결과, 카제인의 항산화 활성이 유청단백질보다 높게 나타났다. 유단백질을 효소에 의하여 가수분해 시 항산화 활성이 증가하였으며, 카제인 가수분해물이 유청단백질 가수분해물과 비교하여 항산화 활성이 더 높았으나, 가수분해도와 항산화 활성도의 관계는 일치하지 않았다. Trypsin에 의한 카제인 가수분해 물의 항산화 활성이 80.7%로 가장 높았다. 본 연구에서는 chymotrypsin과 trypsin에 의한 분자량 3 kDa의 카제인 분획물의 항산화 활성이 가장 우수 하였으며, 유청단백질을 trypsin으로 분해하였을 때 항산화 활성이 증가하였다.

• Applied Biological Chemistry
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• 제35권6호
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• pp.501-506
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• 1992

두유박 단백질을 시료로 하여 pepsin을 사용한 가수분해와 plastein 합성의 최적조건을 조사하였다. 가수분해의 최적 기질농도는 3%이었으며, 기질에 대한 최적의 효소 농도는 2%이었고, 최적 pH, 반응온도 및 반응시간은 각각 pH 1.7, $45^{\circ}C$ 및 24시간이었다. Plastein 합성 조건으로 기질농도 40%, pH 4.0, 반응온도 $45^{\circ}C$, 반응시간 18시간, (효소/기질) 농도 1%를 설정하였다. 생성된 plastein은 반응시간 및 기질농도 별로 전기영동으로 확인하였다.

• 한국식품저장유통학회지
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• 제30권3호
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• pp.434-445
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• 2023

Hemp (Cannabis sativa L.) seeds have recently been attracting attention as a new high-value-added food material owing to their excellent nutritional properties, and research on the development of functional food materials using hemp seeds is actively progressing. This study aimed to evaluate the antioxidant properties of hemp seed protein hydrolysates. Protein hydrolysates were prepared from defatted hemp seed powder (HS) by enzymatic hydrolysis using five different proteases (alcalase, bromelain, flavourzyme, neutrase, and papain). 2,4,6-trinitrobenzene sulfonic acid (TNBS) assay and SDS-PAGE analysis revealed that HS showed a high degree of hydrolysis after treatment with each enzyme except papain. The total polyphenol content of the protein hydrolysates (<3 kDa) and the RC50 values obtained from two different antioxidant tests showed that alcalase hydrolysate (HSA) had a relatively high level of antioxidant capacity. In addition, treatment with HSA (25-100 ㎍/mL) significantly inhibited linoleic acid peroxidation. These results suggest that hemp seed protein hydrolysates are potential sources of natural antioxidants. Future studies will focus on the identification of active peptides from HSA.

• 한국축산식품학회지
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• 제37권5호
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• pp.646-653
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• 2017

Alcalase hydrolysis of liquid egg white was used to produce 5-hydroxytryptophan (HTP) under various conditions and investigate the sleep-potentiating activity of liquid egg white hydrolysate (LEH) on pentobarbital-induced sleep. Alcalase hydrolysis yielded the highest content of 5-HTP ($13.50{\mu}g/mL$), while neutrase hydrolysis showed the lowest 5-HTP content ($5.23{\mu}g/mL$). The liquid egg white to water ratio (1:1) was optimal for the production of 5-HTP with high amino-nitrogen (A-N) content and degree of hydrolysis. The 5-HTP, amino-nitrogen, and degree of hydrolysis increased until 24 h of hydrolysis and slightly increased thereafter during hydrolysis with 2% and 5% enzyme addition. 5-HTP administration at doses of 6 and 9 mg/kg significantly increased sleep duration and decreased sleep latency time compared to that in the control (p<0.05). LEH (150 mg/mouse), which was equivalent to 5-HTP at 6 mg/kg, significantly decreased sleep latency time and increased sleep duration time compared to that in the control (p<0.05). Oral administration of LEH showed sleep-potentiating effects because of 5-HTP. The sleep-potentiating activity of LEH may have occurred through 5-HTP in our pentobarbital-induced sleep model. LEH may be a valuable alternative to sleep enhancement and may be used as a sleep-potentiating agent.