• Fisheries and Aquatic Sciences
• /
• 제10권2호
• /
• pp.53-59
• /
• 2007

In order to utilize skin of bullfrog (Rana catesbeiana Shaw) as an alternative source of collagen, we investigated and compared biochemical and physical properties of collagens isolated from bullfrog skin. Two kinds of collagen (BSASC; bullfrog skin acid-soluble collagen and BSPSC; bullfrog skin pepsin-solubilized collagen) were isolated by subsequent treatments with acetic acid and pepsin. The amounts of skin collagen isolated in the subsequent treatments were 7.3% BSASC and 18.2% BSPSC on the basis of lyophilized bullfrog skin weight, respectively. According to the electrophoretic pattern and CM-cellulose column chromatogram, the BSASC has the chain composition of ${\alpha}1{\alpha}2{\alpha}3$ heterotrimer, and the BSPSC consists of two ${\alpha}$ chains of ${\alpha}1{\alpha}2$. In addition, the denaturation temperatures of all collagens tested were ranged from $30^{\circ}C\;to\;38^{\circ}C$. This study suggests that there is a possibility to use bullfrog skin collagen as an alternative source of collagen for industrial purposes, and subsequently it may increase the economical value of the bullfrog.

• Fisheries and Aquatic Sciences
• /
• 제12권1호
• /
• pp.6-15
• /
• 2009

Biochemical and functional properties of acid-soluble collagen (ASC) and pepsin-soluble collagen (PSC) from rockfish skin were characterized. Yield of PSC (90.0%) was higher than that of ASC (63.2%). Both ASC and the PSC consisted of ${\alpha}1$ and ${\alpha}2$ chains, and $\alpha$-cross-linked components. According to the results of hydroxylation of proline and lysine, and FT-IR, no difference between the helical structure of ASC and PSC was identified. Thermal denaturation temperature (TDT) of ASC from rockfish skin was $22.8^{\circ}C$, the same as exhibited in PSC. Both ASC and PSC were higher in water absorption capacity (WAC) and oil absorption capacity (OAC) than other vegetable proteins. According to the results of emulsifying activity (EA) and cooking stability (CS), both ASC and PSC from rockfish skin were inferior compared to the commercial emulsifier (Tween-80). The results of FT-IR suggested that the structure of PSC was slightly different when compared to that of ASC. No differences in solubility were established between ASC and PSC from rockfish skin at various pH and NaCl concentrations.

• 대한화장품학회:학술대회논문집
• /
• 대한화장품학회 2003년도 IFSCC Conference Proceeding Book I
• /
• pp.313-319
• /
• 2003

It is well known that ascorbic acid (VC) is an important factor for several physiological reactions. In the skin, VC works as an anti-aging agent due to removing of oxidative stress generated by UV irradiation and stimulation of collagen synthesis. Thus, developing more effective VC derivatives is an important issue in creating anti-aging skin care products. Our study succeeded to develop a novel ascorbic acid derivative, ascorbic acid tetra-2-hexyldecanoate (VC-IP), which is a lipid-soluble pro-VC. The purpose of this study was to indicate the effects of VC-IP as pro-VC and anti-aging agent. First, it was examined whether VC-IP is converted to VC in physiological conditions. Since VC was detected from the cell extracts treated with VC-IP, it was indicated that VC-IP is a pro- VC.(omiited)

• 대한본초학회지
• /
• 제26권4호
• /
• pp.89-94
• /
• 2011

Objective : Kyenegum has been frequently used for characterizing digestive symptoms in the traditional and oriental medicines. This study was conducted to investigate the characteristics of extracts from velvet antlers using the 4 different kinds of extracting methods. Methods : The extracts of velvet antlers were extracted using a $65^{\circ}C$ DW (9hrs), a Kyenegum crude enzyme, a $121^{\circ}C$ DW (2hrs), and a Kyenegum protease. To evaluate the characteristic of velvet antler extracts, we examined the brix, soluble solid, amino acid, mineral composition, and collagen protein. Results : As a result of the comparisons of velvet antlers extracted by the traditional extraction and the crude enzyme of kyenegum, the brix and soluble solid showed the higher contents for kyenegum enzymes. Also, mineral contents of the extracted velvet antlers were higher, particularly in Ca and P for those. The contents of collagen protein, hydroxyproline and hydroxylysine, were found to be more than twice in kyenegum protease compared with other extracting methods. Conclusion : These results indicated that the Kyenegum crude enzyme and protease are very effective to extract of velvet antlers.

• 한국응용과학기술학회지
• /
• 제30권3호
• /
• pp.560-566
• /
• 2013

In this research we extracted water-soluble collagen peptide from flatfish skin and compared it with commercially available collagen peptide extracted from Tilapia scale currently placed on the market in the aspect of physiochemical property. The physical property and nutritional components of FSCP appeared almost similarly to those of TSCP, and also in calorie, FSCP marking 3.82 Kcal showed no differences from TSCP marking 3.84 Kcal. As for forming amino acids, in aspartic acid, serine, histidine, tyrosine, methionine, FSCP had higher content than TSCP, but in OH-proline, proline and alanine FSCP had lower content than TSCP. Especially the content of essential amino acids of FSCP marked 22.74% with a higher content compared with 13.64% of TSCP. In the distribution of molecular weight FSCP with 1,000 Da showed comparatively low compared with TSCP, and in emulsion property and stability FSCP and TSCP showed similar excellent trend.

• 대한화장품학회지
• /
• 제39권4호
• /
• pp.271-279
• /
• 2013

립스틱의 보습력을 개선하기 위해 수용성 콜라겐(30 wt%)을 역미셀 방법으로 립스틱의 유상 내에 포접하였다. 콜라겐을 포함하는 역미셀은 외부상으로서 caprylic/capric triglyceride와 계면활성제인 polyoxyethylene(10) octylphenyl ether (Triton X-100)와 보조계면활성제로 aliphatic alcohol인 1-dodecanol을 이용하여 제조되었다. 콜라겐을 포접하는 역미셀의 형성 조건은 전기전도도와 methylene blue (MB)를 이용한 UV-vis spectrum을 통해 확인하였고, 콜라겐 포접체를 함유하는 역미셀의 립스틱에서 안정성 및 보습력은 레올로지 측정, 수분량 측정 및 아미노산 정량을 통해 확인하였다. 물과 계면활성제의 농도비인 W (water-pool), [$H_2O$]/[Triton X-100]는 10이하에서 안정한 역미셀이 형성되었다. 20 wt%의 콜라겐 포접 역미셀을 함유한 립스틱은 역미셀을 함유하지 않은 립스틱과 경도에서 큰 차이없이 안정하였으며, 수분량은 59%까지 개선되었고, 아미노산 함량은 92.7%였다.

• 한국축산식품학회지
• /
• 제36권6호
• /
• pp.807-818
• /
• 2016

The effect of addition commercial fish collagen hydrolysate and encapsulated fish collagen hydrolysate on the quality characteristics of sucuk (a traditional Turkish dry-fermented sausage) was investigated. Fish collagen hydrolysates were encapsulated with maltodextrin (MD) which has two different dextrose equivalent (12DE and 19 DE), with two different types of core/coating material ratios (10% peptide : 90% MD, 20% peptide : 80% MD). Than six group of sucuk dough (control, peptide, MD1210, MD1220, MD1910, MD1920) prepared and naturally fermented. The effects of the ripening period (28 d), treatment (peptide and encapsulated peptide addition) 'ripening period ${\times}$ treatment' interaction on sucuk's pH, lactic acid contents, $a_w$ values and moisture contents were statistically significant (p<0.01). The pH, moisture and $a_w$ decrease and lactic acid concentration increses during ripening period. The highest pH was observed with peptide added group (5.41), and encapsulated peptide added groups (4.76-4.77) were lower than the control group (5.26). Lactic acid concentration was affected from treatment and all treatment groups lactic acid concentration (0.185-0.190%) were higher than the control group (0.164%). Antioxidant and Angiotensin converting enzyme inhibition activities of water soluble protein extracts were significantly (p<0.01) increased during ripening time. Antioxidant activity reached the highest level at $28^{th}$ d. There was no significant increase observed after fermentation for both activities. Antioxidant activity of encapsulated peptide added (%39.56-40.48) groups were higher than control (34.28%) and peptide added (33.99%) groups except MD1920 (38.30%). The effect of the ripening period of the sucuk samples on TBA values was found to be statistically significant (p<0.01) while treatment and 'ripening period ${\times}$ treatment' interaction were not to be significant (p<0.05). The value of hardness was the highest in the encapsulated peptide added groups (29.27, 35.83 N), and it was 20.40 N and 15.41 N in the peptide added group and the control group respectively.

• Applied Biological Chemistry
• /
• 제36권4호
• /
• pp.290-295
• /
• 1993

어류껍질을 식용젤라틴의 원료로 사용하기 위한 기초자료를 수집할 목적으로 각시가자미 및 찰가자미껍질의 일반적인 성상 및 주성분인 콜라겐의 특성에 대하여 검토하였다. 단백질함량 및 수율은 각시가자미 껍질의 경우 각각 22.3% 및 11.3%이었고, 찰가자미 껍질의 경우 각각 17.2% 및 8.9%이었다. 각시가자미 및 찰가자미의 껍질로 부터 추출한 콜라겐의 조성에 있어서 가용성 콜라겐이 66.1% 및 78.8%로 두 어종의 껍질 콜라겐 모두 불융성 콜라겐의 조성비보다 높았다. 가용성 콜라겐의 주요 subunit는 각시가자미 껍질의 경우가 146 KDa 및 196 KDa, 찰가자미 껍질의 경우가 149 KDa 및 194 KDa으로 두 어종의 껍질로부터 추출한 가용성 콜라겐간의 평균 분자량은 거의 차이가 없었다. 각시가자미 껍질 및 찰가자미 껍질을 구성하는 콜라겐의 imino acid의 조성비는 아미노산조성 1,000잔기당 각각 185잔기 및 142잔기이었다. 이 imino acid 조성면 뿐만 아니라 실제로 두 어류의 껍질로부터 추출한 젤라틴은 가축의 껍질이나 뼈로부터 추출한 젤라틴보다 열안정성 및 물리적 특성이 좋지 못하였고, 두 어종간에서는 각시가자미의 껍질 콜라겐이 찰가자미쪽보다 젤라틴의 원료로서는 적합하였다.

• Applied Biological Chemistry
• /
• 제39권2호
• /
• pp.134-139
• /
• 1996

연근해산 수산물중 부산물의 양이 많은 붕장어껍질, 말쥐치껍질 및 화살오징어껍질을 대상으로 수산 연제품의 품질개선제로 사용하기 적절한 수산물껍질 젤라틴의 원료를 검색하였다. 콜라겐함량은 붕장어껍질(24.69%)이 가장 많았고, 다음으로 말쥐치껍질(20.03%)이었으며 화살오징어껍질은 12.62%에 불과하였다. 콜라겐의 조성은 어류껍질의 경우 가용성획분$(67.4%{\sim}72.3%)$이 불용성획분보다 높았으나, 화살오징어껍질의 경우 불용성획분(69.6%)이 가용성획분보다 높았고, 아미노산조성은 가용성획분 및 불용성획분 간에 차이가 없었다. 연근해산 수산물껍질의 콜라겐은 ${\alpha}$ chain과 ${\beta}$ chain으로 구성되어 있었고, ${\alpha}$ chain은 동일종이 아닌 hetero형 이었다. Imino acid 조성비, proline의 수산화정도 및 열변성온도는 붕장어껍질 콜라겐이 가장 높았고, 다음으로 말쥐치껍질 콜라겐 및 화살오징어껍질 콜라겐의 순이었고 또한 이들 껍질로부터 추출한 젤라틴의 물리적 특성도 열변성온도의 경향과 같았다.

• Applied Biological Chemistry
• /
• 제34권3호
• /
• pp.265-272
• /
• 1991

어류 가공시 부산물로 얻어지는 어피를 보다 효율적으로 이용할 목적으로 말쥐치피로부터 콜라겐을 추출한 후, 이에 소수성 잔기를 증가시키기 위하여 leucine alkyl ester를 도입하여 기능성 개량을 시도하였다. 말쥐치피 콜라겐 및 FSC-Leu-OCn의 콜라겐 함량, 아미노산 조성에 의한 소수성, 분자량, 용해도, 보수력, 분산성, 지방흡수력, 포말성, 유화성 등을 계면활성제인 Tween-60과 비교 검토한 결과, 어피 콜라겐에 leucine alkyl ester를 도입시킨 $FSC-Leu-OC_8$은 기능성 중 유화성 및 유화안정성이 매우 향상되어 유화제로 이용할 수 있을 것으로 본다.