• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.1
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• pp.21-26
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• 2001

To examine functionality of depolymerized alginate obtained by hydrolysis of alginate through a heating process at $121^{\circ}C$ on gastrointestinal physiology, the changes of body weight, organ weight and length, pancreatic and small intestinal composition, and light microscopy (LM) observation of small intestinal microvilli's appearances were checked in the rats. Rats were fed diets containing $1\%, 5\%, and 10\%$ of each depolymerized alginate (HAG-10, HAG-50, HAG-100) and alginate for 35 days, The feeding of 5 and $10\%$ HAG-50 and $10\%$ alginate diets for 35 days significantly depressed the body weight gain, but increased the length and weight of the small intestine and cecum in rats (p<0.01). Pancreatic protease activity was decreased significantly (p<0.01) in all groups except lo/o of HAG-10 diets, but the protein content increased in all groups, However, pancreatic amylase and lipase activities as well as DNA and RNA content were not significantly different. The small intestinal protein and the DNA content were the highest in diets fed $5\%$ HAG-50; RNA content increased significantly (p<0.01) in all groups except in the fiber-free diets. Light microscopy (LM) observation showed growth of small intestinal microvilli with numerous ridges; the multiplication of the convolution goblet cells in rats fed with diets containing $5\%$ of HAG-50 were more than others group.

• Microbiology and Biotechnology Letters
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• v.14 no.3
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• pp.225-232
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• 1986

This study was to improve the quality of Kochuzang and utilize red pepper seed. Kochuzang were prepared with the addition of red pepper seed and garlic (2％), compared the changes in the various chemical components and enzyme activity during the aging period of Kochuzang, and also organoleptic values of the products. Enzyme activities of liquefying and saccharogenic amylase, protease and lipase were increased by addition of garlic pulp and the suvival activities of enzyme except liquefying amylase were lasted high the late period of aging. Also the addition of red pepper seed was effective in maintaining the enzyme activities Change of titration acidity and pH of kochuzang were little when red pepper seed was added, but in case of a garlic additive it showed no difference at the late period of aging. Total nitrogen and amino nitrogen were increased by the addition of red pepper seed or garlic until the late period of aging, and ammonia nitrogen also increased during the middle period of againg, but showed no difference at the late period. Alcohol content was decreased by the addition of garlic or red pepper seed. but crude lipid was increased by the audition of red pepper seed. but crude lipid was increased by the addition of red pepper seed. Generally, taste, flavor and color of garlic added group were superior to the non-garlic added group for the products which aged for 10 weeks. Therefore, The quality of Barley Kochuazng may be improved by adding 2％ garlic to the whole red pepper.

• Food Science of Animal Resources
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• v.25 no.3
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• pp.357-364
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• 2005

To search probiotic microorganisms, we isolated Lactobacillus sp. from kefir, The Lactobacillus sp. strain showed $99.5\%$ of identity to species Lactobacillus rhamnosus by API kit. Lactobacillus rhamnosus showed high resistances to acidic environment, which grew well even at pH 2.0 and $1.0\%$ bile salt Enzyme activity of Lactobacillus rhamnosus was higher in amylase ($0.673\;{\mu}mol/min/mg$) than that in xylanase ($0.288\;{\mu}mol/min/mg$), cellulase($0.117\;{\mu}mol/min/mg$) and phytase($0.269\;{\mu}mol/min/mg$). Especially, the Lactobacillus rhamnosus showed high heat stability which remained $1{\times}10^6\;CFU/ml$ at $60^{\circ}C$. The maximum numbers of Lactobacillus rhamnosus on growth owe was reached at 24 h fermentation and pH was decreased to 4.6. The resistances of Lactobacillus rhamnosus to acidic pH and bile salt were better than that of Lactobacillus acidophilus used as control. When Lactobacillus rhamnosus was cultured with E. coli in MRS broth, E. coli was disappeared after 18 h. These result suggest that the isolated Lactobacillus rhamnosus has a useful probiotics properties.

• Journal of Life Science
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• v.20 no.2
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• pp.269-274
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• 2010

An antifungal antibiotic-producing strain, BCNU 2003, was isolated from forest soil in Korea. The morphological and physiological characters, and 16S rRNA sequences analysis of strain BCNU 2003 identified this strain as Bacillus genus. The Bacillus sp. BCNU 2003 showed strong antifungal activities against Aspergillus niger, Trichophyton mentagrophytes and Trichophyton rubrum with inhibition ranging from 62.05 to 63.49% by using dual culture technique. Bacillus sp. BCNU 2003 produced a maximum level of antifungal substances under aerobic incubation at 28oC and pH 6.5-7.2 for 6 days in LB broth. Ethyl acetate extract of the cultured broth showed strong antifungal activity and a broad antifungal spectrum against various pathogenic fungi. The minimum inhibitory concentration (MIC) values for its active extracts ranged between 0.0625 mg/ml and 1 mg/ml. In addition, Bacillus sp. BCNU 2003 was determined to have the ability to produce enzymes such as amylase, protease, gelatinase and catalase.

• Journal of Periodontal and Implant Science
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• v.34 no.1
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• pp.195-204
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• 2004

A novel glucanhydrolase from Lipomyces starkeyi KSM 22 has been suggested as a promising anti-plaque agent because it has been shown to have additional amylase activity and mutanase activity besides dextranase activity and to strongly bind to hydroxyapatite. Mouthrinsing with Lipomyces starkeyi KSM 22 glucanhydrolase solution was comparable to 0.12% chlorhexidine mouthwash in inhibition of plaque accumulation and gingival inflammation and local side effects were less frequent and less intense in human experimental gingivitis. In this study, Lipomyces starkeyi KSM 22 glucanhydrolase mouthrinses (1 and 2 unit/ml) were compared with a control mouthrinse (commercial 0.01% benzethonium chloride mouthrinse, $Caregargle^{(R)}$, Hanmi Pharmaceuticals) in the ability to inhibit plaque formation. A 3-replicate clinical trial using 4-day plaque regrowth model was used. Fifteen volunteers were rendered plaque-free on the 1st day of each study period, ceased toothcleansing, and rinsed 2X daily with allocated mouthrinse thereafter. On day 5, plaque accumulation was scored and the washout periods was 9 days for the next trial. Lipomyces starkeyi KSM22 glucanhydrolase(1 unit and 2 unit)- containing mouthrinse resulted in Significantly lower plaque formation in plaque area and thickness, compared to the control mouthrinse. There was no significant difference in plaque inhibition between enzyme-mouthrinses at 2 different concentrations used. This glucanhydrolase- containing mouthwash resulted in significantly lower plaque area severity index score and tended to have lower plaque thickness severity index score than those of control mouthrinse. But there was no significant difference according to the enzyme concentration. From these results, Lipomyces starkeyi KSM 22 glucanhydrolase-containing benzethonium chloride mouthrinse has greater anti-plaque effect than the commercial mouthrinse alone. Therefore this glucanhydrolase preparation is a promising agent for new mouthwash formulation in the near future.

• Food Science and Preservation
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• v.17 no.5
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• pp.644-651
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• 2010

We prepared sikhe (CSE/BR-SH) using corn silk extract and black rice. The pH decreased during saccharification, from pH $5.88{\pm}0.03$ to pH $5.67{\pm}0.02$ after 6 h. However, the brix and reducing sugar contents increased during saccharification of CSE/BR-SH, with the highest levels ($7.6{\pm}0.05$ brix and $4.012{\pm}0.05$ g/l, respectively) being attained at 6 h. Amylase activity increased to 116.12% of control values 1 h after saccharification of CSE/BR-SH, and decreased thereafter. CSE/BR-SH was light purple in color. Soluble phenolic concentration increased markedly from an initial 8.43 g/l to 23.09 g/l at the end of saccharification (6 h), as did DPPH radical-scavenging activity (from an initial 17.3% to 70.98%), Increases were noted in all of ABTS radical-scavenging activity (from 40.25% to 75.32%), reducing power (from 0.241 to 0.682), and ferric reducing antioxidant power (FRAP) (from 0.288 to 1.071).

• Journal of Animal Science and Technology
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• v.49 no.5
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• pp.621-632
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• 2007

The aim of this study was to isolate and characterize bacteriocin-producing bacteria from the intestine of duck to use as probiotics for livestock. A total of 416 strains were isolated from the small intestine and cecum of ducks and 13 isolates were finally selected after determinging inhibitory activity against pathogenic indicators by spot-on-lawn method. The selected strains were identified as Lactobacillus salivarius JWS 58, Lactobacillus plantarum JWS 1354, Pediococcus pentosaceus JWS 939, 7 strains of enterococci, and 3 strains of Escherichia coli. Lact. salivarius JWS 58, Ent. faecium JWS 833, and Ped. pentosaceus JWS 939 showed a strong inhibitory activity against Listeria monocytogenes. E. coli JWS 108 inhibited the growth of E. coli and Staphylococcus aureus. Lact. salivarius JWS 58 strain survived almost 50% in pH 2.5 phosphate buffer for 2 hr. Ped. pentosaceus JWS 939 and Lact. plantarum JWS 1354 showed strong amylolytic activity. These results suggest that a combination of bacteriocins or multispecies probiotics of the selected strains has a strong potential of alternative to antibiotics in livestock production.

• Korean Journal of Food Science and Technology
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• v.49 no.3
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• pp.286-295
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• 2017

This study was performed to develop a liquid flavoring material from Tenebrio molitor larva by using Aspergillus oryzae. T. molitor with 1% A. oryzae for 48 hours yielded the highest protease activity. Different salt concentrations and rice flour addition affected the fermentation characteristics for 90 days. LN (low salt, rice flour non-addition) yielded high protease activity, and total nitrogen and amino-type nitrogen contents. LN showed Glu accounting to 15.16% of the free amino acids and yielded high scores of sweet and savory taste, and overall acceptance after 90 days. Rice flour addition group showed high content of total and reducing sugars with high amylase activity, however, low salt concentration had more effect on sensory acceptance than rice flour addition had (p<0.05). All samples had total acidity <1% and LN (90) showed the highest browning index and aroma intensity, as noted from maillard reaction, as well as good sensory acceptance.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1107-1113
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• 1998

This work was to study the potential use of germinated and microwave-vacuum-dried brown rite as a raw material for enzyme food. Brown rice was soaked in water at $15^{\circ}C$ for 2 days and then germinated at $25^{\circ}C$ for 4 days. The germin ated brown rice was then dried by different drying methods: microwave vacuum drying 1(drying only), microwave vacuum drying 2 $(drying{\rightarrow}crushing{\rightarrow}drying)$, hot air drying, vacuum drying and freeze drying. Each drier except freeze drier was set to maintain the sample temperature to be $60^{\circ}C$. During microwave vacuum drying 1 and 2 the sample reached $60^{\circ}C$ much faster (5 min) and was dried much faster (2 to 3 hrs for microwave vacuum drying 1 and 2 than the other drying methods. The initial drying rate of microwave vacuum drying was ten times faster than that of hot air drying. The microwave vacuum drying produced a dry sample of the highly retained enzymic activity, followed by freeze drying, vacuum drying and hot air drying.

• Biotechnology and Bioprocess Engineering:BBE
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• v.10 no.6
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• pp.576-581
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• 2005

Phytase improves the bioavailability of phytate phosphorus in plant foods to humans and animals, and reduces the phosphorus pollution of animal waste. We have engineered the cell surface of the yeast. Saccharomyces cerevisiae, by anchoring active fungal phytase on its cell wall, in order to apply it as a dietary supplement containing bioconversional functions in animal foods and a whole cell bio-catalyst for the treatment of waste. The phytase gene (phyA) of Aspergillus niger with a signal peptide of rice amylase 1A (Ramy1A) was fused with the gene encoding the C-terminal half (320 amino acid residues from the C-terminus) of yeast ${\alpha}-agglutinin$, a protein which is involved in mating and is covalently anchored to the cell wall. The resulting fusion construct was introduced into S. cerevisiae and expressed under the control of the constitutive glyceraldehydes-3-phosphate dehydrogenase (GPD) promoter. Phytase plate assay revealed that the surface-engineered cell exhibited a catalytically active opaque zone which was restricted to the margin of the colony. Additionally, the phytase activity was detected in the cell fraction, but was not detected in the culture medium when it was grown in liquid. These results indicate that the phytase was successfully anchored to the cell surface of yeast and was displayed as its active form. The amount of recombinant phytase on the surface of yeast cells was estimated to be 16,000 molecules per cell.