• 한국축산식품학회지
• /
• 제38권4호
• /
• pp.780-793
• /
• 2018

This study was conducted to compare the anti-allergic effects of a whey protein concentrate (WPC) and WPC hydrolysate. WPC hydrolysate was prepared using enzymatic digestion for 8 h with trypsin and ${\alpha}$-chymotrypsin, after which it was freeze-dried. The allergic parameters assessed in rat basophilic leukemia (RBL)-2H3 cells were degranulation and release of ${\beta}$-hexosaminidase, release of tumor necrosis factor $(TNF)-{\alpha}$, and changes in the expression of $IL-1{\beta}$, IL-4, and IL-10 by real time polymerase chain reaction (PCR). During preparation of the WPC hydrolysate, hydrolysis increased rapidly from 0 to 10 min and then gradually increased slowly from 1 h onwards, achieving a final degree of hydrolysis of 78.50%. The SDS-PAGE analysis revealed a reduction in the intensity of several protein bands in the WPC hydrolysate compared to the WPC. IgE-induced ${\beta}$-hexosaminidase release from RBL-2H3 cells was decreased to a higher degree following treatment with the hydrolysate compared to WPC treatment. W500 ($500{\mu}g/mL$ WPC) showed the least inhibition of ${\beta}$-hexosaminidase release, but there was no significant difference between W500 and W1000 ($1,000{\mu}g/mL$) (p<0.05). H1000 ($1,000{\mu}g/mL$ WPC hydrolysate) inhibited ${\beta}$-hexosaminidase release by 39%. Compared to the control, treatment with H1000 decreased $TNF-{\alpha}$ secretion to 11.87 pg/mL. The gene expression levels of IL-1${\beta}$, IL-4, and IL-13 were all significantly decreased in hydrolysate (p<0.05). In the case of $IL-1{\beta}$ and IL-4, the expression levels in W1000 treated cells were decreased by 73.67% and 65%, respectively, and that of IL-13 was decreased by 66.43% compared to the control.

• Journal of Animal Science and Technology
• /
• 제52권5호
• /
• pp.435-440
• /
• 2010

유청단백질농축물(WPC)은 풍부한 단백질 및 다양한 생리활성 물질들을 함유하고 있음으로 식품의 단백질 보충 및 건강 기능성 향상을 위해 식품산업에서 널리 사용되고 있는 유용한 식품소재 중에 하나이다. 본 연구는 유용 기능성 식품소재로 활용이 가능한 유청단백질의 산업화와 관련된 사항들을 조사하고자 수행하였다. 한외여과를 이용한 WPC 제조과정에서 WPC-30을 포함한 한외여과 기의 국산화 가능성을 확인했다. 한외여과, 분무건조 및 단백질분해 효소를 이용하여 제조한 WPC-30 가수분해물의 이화학적 기능성을 검토한 결과 단백질 가수분해능 및 관능성에 대한 평가는 alcalase 처리했을 때 가장 높은 것으로 나타났으며 거품 형성능은 flavourzyme 처리한 WPC-30 가수분해물에서 가장 높은 결과를 보였다. 또한 다양한 pH조건에서의 단백질의 용해도를 측정한 결과, protamex 처리한 WPC-30 가수분해물에서 가장 높은 용해도를 나타내었다. 그러나 모든 WPC-30 가수분해물의 용해도는 알차리 조건에서는 유의적으로 개선되는 효과를 보였다. 이들 결과들을 총체적으로 검토한 결과, 효소를 이용한 유청단백질의 가수분해는 알카리조건에서 alcalase를 사용하는 것이 가장 효과적인 것으로 나타났다.

• 한국축산식품학회지
• /
• 제41권5호
• /
• pp.749-762
• /
• 2021

Colostrum, which contains various immune and growth factors, aids wound healing by promoting keratinocyte proliferation. Aquaporins (AQPs) are small, hydrophobic membrane proteins that regulate cellular water retention. However, few studies have examined the effect of processed colostrum whey on AQP-3 expression in human skin cells. Here, we investigated the effect of milk, colostrum, fermented milk, and fermented colostrum whey on AQP-3 expression in keratinocyte HaCaT cells. Concentrations of 100-400 ㎍/mL of fermented colostrum whey were found to induce HaCaT cell proliferation. AQP-3 was found to be expressed exclusively in HaCaT cells. AQP-3 expression was significantly increased in 100 ㎍/mL fermented colostrum whey-treated cells compared with that in controls. Moreover, fermented colostrum increased p38 mitogen-activated protein kinase (MAPK) and c-Jun N-terminal kinase (JNK) phosphorylation, but not ERK1/2 phosphorylation. Thus, our results suggest that fermented colostrum whey increased AQP-3 expression in, and the proliferation of, keratinocytes via JNK and p38 MAPK activation.

• 한국축산식품학회지
• /
• 제38권6호
• /
• pp.1179-1188
• /
• 2018

This study aimed to investigate the combined effect of using natural calcium mixtures and various binding ingredients as replacers for synthetic phosphate in ground pork products. We performed seven treatments: control (0.3% phosphate blend), treatment 1 (0.5% natural calcium mixtures [NCM, which comprised 0.2% oyster shell calcium and 0.3% egg shell calcium powder] and 0.25% egg white powder), treatment 2 (0.5% NCM and 0.25% whey protein concentrate), treatment 3 (0.5% NCM and 0.25% concentrated soybean protein), treatment 4 (0.5% NCM and 0.25% isolated soybean protein), treatment 5 (0.5% NCM and 0.25% carrageenan), and treatment 6 (0.5% NCM and 0.25% collagen powder). All the treatment mixtures had higher pH and lower cooking loss than the control, which was treated with phosphate. We found that NCM and binding ingredients had no negative effects on the moisture content, lightness, and yellowness of the cooked ground pork products. Treatments 3 and 4 showed significantly lower CIE $a^*$ values than the control. Treatments 2 and 6 improved the textural properties of the products. In conclusion, the combination of NCM with whey protein concentrate or collagen powder could be suitable for producing phosphate-free meat products.

• 한국약용작물학회:학술대회논문집
• /
• 한국약용작물학회 2012년도 심포지엄 및 춘계학술발표회
• /
• pp.197-198
• /
• 2012

• 한국식품영양과학회지
• /
• 제11권1호
• /
• pp.21-24
• /
• 1982

두부(豆腐) 제조시(製造時) 방류(放流)되는 soybean whey에 4%의 폐밀당(廢糖密) 및 0.5% ammonium acetate 를 첨가(添加)하여 Candida guilliermondii(KFCC 35120)를 배양(培養)하여 liter 당(當)8.1g의 건조균체(乾燥菌體)를 얻었으며 균체(菌體) 분석(分析) 결과(結果)는 다음과 같다. 1. 건조균체(乾燥菌體)는 회수화물(灰水化物) 39.3%, 단백질(蛋白質) 40.5%, 지질(脂質) 3.9%, 핵산(核酸) 9%, 회분(灰分) 6%를 함유(含有)하였다. 2. Amino acid 조성(組成)은 lysine 함량(含量)이 약(約) 10%이었고 glutamic acid가 18%로서 가장 높은 함량(含量)을 나타내었다.3. 지방함량(脂肪含量)은 C. guilliermondii가 대조(對照)의 S. cerevisiae 보다 $1.7{\sim}2.5$배(倍) 높은 함량(含量)을 나타내었으며 양균주(兩菌株)가 모두 whey 단독(單獨)으로 培養한 균체(菌體)가 廢糖蜜을 첨가(添加)한 것 보다 약(約) 2배(倍)의 높은 함량(含量)을 나타내었다. 균체(菌體)의 지방산(脂肪酸) 조성(組成)은 oleic acid가 48%로서 가장 높은 함량(含量)을 나타내었고, linoleic acid와 linolenic acid 함량(含量)이 각각(各各) 17% 및 4%로서 S. cerevisiae에 비(比)하여 각각(各各) 9배(倍)와 24배(倍)에 대(達)한 반면(反面)에 palmitic acid 함량(含量)은 약(約) 5.5%로서 S. cerevisiae에 비(比)하여 낮았다.

• 한국식품과학회지
• /
• 제23권5호
• /
• pp.627-632
• /
• 1991

본 실험에서는 국산 유아용 조제분유의 열처리 정도를 파악하기 위하여 HMF 함량, lactulose 함량, 유청단백질 변성율 등을 측정하였다. 조제분유의 HMF 함량은 $21.0{\sim}43.9{\mu}mol/l$로 분말상의 경우 각종 영양성분의 함량이 더 강화된 (ii)단계 제품에서 많은 HMF 함량을 보였으나, 액상의 경우 can 포장용 제품에서 더 많았다. 조제분유의 lactulose 함량은 분말상에서 $2.5{\sim}11.4mg/100ml$였고 액상에서 $27.0{\sim}164.8mg/100ml$으로 제품의 형태에 따라 많은 차이가 있었다. ADPI에서 제시한 열처리 등급을 기준으로 분류했을 때 대부분의 조제분유 제품이 medium-heat 등급에 해당되었으며, 조제분유의 유청단백질 열변성율을 측정한 결과, 분말상에서는 $1.1{\sim}69.4%$였고 액상에서는 $37.4{\sim}71.3%$이었다.

• 한국축산식품학회지
• /
• 제36권2호
• /
• pp.267-274
• /
• 2016

The purposes of this study were to investigate the impacts of concentration levels of whey protein isolate (WPI) and inulin on the formation and physicochemical properties of WPI/inulin nano complexes and to evaluate their potential prebiotic effects. WPI/inulin nano complexes were produced using the internal gelation method. Transmission electron microscopy (TEM) and particle size analyzer were used to assess the morphological and physicochemical characterizations of nano complexes, respectively. The encapsulation efficiency of resveratrol in nano complexes was studied using HPLC while the potential prebiotic effects were investigated by measuring the viability of probiotics. In TEM micrographs, the globular forms of nano complexes in the range of 10 and 100 nm were successfully manufactured. An increase in WPI concentration level from 1 to 3% (w/v) resulted in a significant (p<0.05) decrease in the size of nano complexs while inulin concentration level did not affect the size of nano complexes. The polydispersity index of nano complexes was below 0.3 in all cases while the zeta-potential values in the range of -2 and -12 mV were observed. The encapsulation efficiency of resveratrol was significantly (p<0.05) increased as WPI and inulin concentration levels were increased from 1 to 3% (w/v). During incubation at 37℃ for 24 h, WPI/inulin nano complexes exhibited similar viability of probiotics with free inulin and had significantly (p<0.05) higher viability than negative control. In conclusions, WPI and inulin concentration levels were key factors affecting the physicochemical properties of WPI/inulin nano complexes and had potential prebiotic effect.

• 한국식품과학회지
• /
• 제44권6호
• /
• pp.711-715
• /
• 2012

생고분자를 이용한 포장 소재에 관한 연구는 많이 이루어지고 있으나 그 것의 상업적 식품 적용은 순수 생고분자의 비용과 생고분자 소재의 불충분한 물리적 성질에 의해 많은 제한을 받고 있다. 본 연구에서는 식품 가공 부산물인 DMM과 WPI를 이용하여 가식성 적층필름을 개발하였다. WPI 필름과의 적층을 통해 DMM 필름의 신장성과 열접합강도를 높일 수 있었고, 이로써 적층기술이 DMM 필름의 식품 포장에서의 적용 가능성을 높이는 방법으로 제시될 수 있었다. DMM 외 다른 식품 가공 부산물을 기초로 한 생고분자 필름들 개발에 있어서도 그들의 식품 적용성 향상의 방법으로 적층방법을 제안할 수 있으리라 사료된다.

• Animal Bioscience
• /
• 제34권9호
• /
• pp.1525-1531
• /
• 2021

Objective: The objective of this study was to evaluate the antimicrobial effects of fermented Maillard reaction products made by milk proteins (FMRPs) on Clostridium perfringens (C. perfringens), and to elucidate antimicrobial modes of FMRPs on the bacteria, using physiological and morphological analyses. Methods: Antimicrobial effects of FMRPs (whey protein plus galactose fermented by Lactobacillus rhamnosus [L. rhamnosus] 4B15 [Gal-4B15] or Lactobacillus gasseri 4M13 [Gal-4M13], and whey protein plus glucose fermented by L. rhamnosus 4B15 [Glc-4B15] or L. gasseri 4M13 [Glc-4M13]) on C. perfringens were tested by examining growth responses of the pathogen. Iron chelation activity analysis, propidium iodide uptake assay, and morphological analysis with field emission scanning electron microscope (FE-SEM) were conducted to elucidate the modes of antimicrobial activities of FMRPs. Results: When C. perfringens were exposed to the FMRPs, C. perfringens cell counts were decreased (p<0.05) by the all tested FMRPs; iron chelation activities by FMRPs, except for Glc-4M13. Propidium iodide uptake assay indicate that bacterial cellular damage increased in all FMRPs-treated C. perfringens, and it was observed by FE-SEM. Conclusion: These results indicate that the FMRPs can destroy C. perfringens by iron chelation and cell membrane damage. Thus, it could be used in dairy products, and controlling intestinal C. perfringens.