• 한국식생활문화학회지
• /
• 제35권5호
• /
• pp.467-477
• /
• 2020

Doenjang is a major fermented soy-based food in Korea. Recent investigations have shown that fermented soybean foods have immunity-enhancing, anti-cancer, anti-obesity and anti-diabetic effects. Several studies also have reported that genistein and daidzein, which are easily absorbed in the body are produced in larger quantities in aged doenjang. The purpose of this study was to evaluate the variations in the anti-cancer effects of commercialized doenjang as it ages. Four groups were formed for this study according to aging periods of doenjang, namely short (under 5 years, S group), mid (under 10 years, M group), long (under 15 years, L group) and very long (over 15 years, E group). The anti-cancer effects of doenjang were determined by cell cytotoxicity assays in A549, YAC-1, and HepG2 cancer cell lines. Also, NK cell activity and splenocyte proliferation were assayed for cancer immunotherapy. The quantities of phenolic compounds in doenjang at different ages were also measured. The results showed that the anti-cancer effects increased in the S and M groups for all three cancer cell lines. Interestingly, similar to this result, splenocyte proliferation and NK activity were also the highest in the S and M groups. In contrast, the E group showed significantly reduced splenocyte proliferation. The quantity of phenolic compounds was similar to that of the anti-cancer results. Collectively, these results suggest that the fermentation period of doenjang plays a very important role in determining its anti-cancer effects.

• 한국식품과학회지
• /
• 제22권2호
• /
• pp.183-191
• /
• 1990

본 연구에서는 농축대두단백으로 만든 두유에 4종의 유제품을 여러 가지 농도로 가하고 5종의 젖산균(Lactobacillus 4종, Leuconostoc 1종)의 산생성과 생육을 관찰한 후에 유제품을 첨가하여 만든 대두요구르트의 관능성을 조사하였다. 두유에 첨가된 유제품의 농도를 증가시킴에 따라 젖산균의 산생성은 점차로 증가하였으며, 첨가된 유제품 가운데 유청분말이나 탈지분유가 전지분유나 조제분유보다 젖산균의 산생성을 촉진시켰다. 특히 유청분말은 유제품의 첨가농도가 낮을 때 산생성 촉진효과가 높았으며, 전지분유는 산생성 촉진효과가 유제품 가운데 가장 낮았다. 젖산균 산생성의 경시적인 변화를 보면 표준시료(포도당 첨가 시료). 유제품 첨가 시료 어느 경우나 배양시간이 경가함에 따라 산생성은 현저하게 증가하였다. 배양 초기부터 12시간까지는 포도당 시료의 산생성이 가장 높았으나 18시간 이후에는 유청분말 시료의 산생성이 가장 높았다. 전지분유 시료는 전 실험 기간에 걸쳐서 산생성이 가장 낮았다. 대두요구르트의 관능성을 보면 전지분유 시료와 탈지분유 시료의 향미(香味)는 표준시료(포도당 첨가시료)보다 우수하였으나 유청분말 시료와 조제분유 시료의 향미(香味)는 표준시료보다 저조하였다.

• Journal of Microbiology and Biotechnology
• /
• 제20권1호
• /
• pp.117-126
• /
• 2010

A chitinase (CHT) and a protease (PRO) were purified from the culture supernatant of Serratia sp. TKU017, with shrimp shell as the sole carbon/nitrogen source. The molecular masses of CHT and PRO determined by SDS-PAGE were approximately 65 kDa and 53 kDa, respectively. CHT was inhibited by $Mn^{2+}$ and $Cu^{2+}$, and PRO was inhibited by most tested divalent metals and EDTA. The optimum pH, optimum temperature, pH stability, and thermal stability of CHT and PRO were pH 5, $50^{\circ}C$, pH 5-7, and <$50^{\circ}C$, and pH 9, $40^{\circ}C$, pH 5-11, and <$40^{\circ}C$, respectively. PRO retained 95% of its protease activity in the presence of 0.5 mM SDS. The result demonstrates that PRO is an SDS-resistant protease and probably has a rigid structure. The $4^{th}$-day supernatant showed the strongest antioxidant activity (70%, DPPH scavenging ability) and the highest total phenolic content ($196{\pm}6.2\;{\mu}g$ of gallic acid equiv./ml). Significant associations between the antioxidant potency and the total phenolic content, as well as between the antioxidant potency and free amino groups, were found for the supernatant. With this method, we have shown that shrimp shell wastes can be utilized and it is effective in the production of enzymes and antioxidants, facilitating its potential use in industrial applications and functional foods.

• 한국미생물·생명공학회지
• /
• 제30권3호
• /
• pp.210-215
• /
• 2002

동물사료로 주로 이용되고 있는 대두박의 이용성을 높히기 위한 방안으로서, 전통발효식품에서 대두단백질 분해능력이 우수한 균주를 분리하여 동정하였으며 Bacillus subtilis EB464로 명명하였다. 분리된 B. subtilis EB464를 대두박에 접종하여 고체배양할 경우, 단백질 분해효소의 최고활성은 배양 24시간 후에 300 PC/g에 달하였으며, 72시간 배양후의 수용성 단백질 함량은 20.6%,유리아미노산의 함량은 22.0%에 달하였다. B. subtilis EB464 균주가 분비하는 단백질분해효소의 최적 pH는 9.0,최적 온도는 $50^{\circ}C$E.확인되었다. 본 효소는 $40^{\circ}C$에서는 안정하였으나 $50^{\circ}C$ 이상에서는 효소활성이 급격히 실활되었으며, pH 6.0에서 10.0가지의 광범위한 pH에서 상당히 안정한 것으로 나타났다.

• 미생물학회지
• /
• 제15권3호
• /
• pp.103-112
• /
• 1977

Several strains of spore-forming lacticacid bacteria were isolated from natural sources such as soils, cereals, and foods. The general morphological and physiological characteristics of the strain 6-4 were investigated nad compared with some other industrial strains. The effects of fructose-1,6-diphoshpate (FDP), adenosine triphosphate (ATP), and pH on the lactate dehydrogenase(LDH) activity of the strain were studied, and the changes in LDH activity and spore formation under various cultural conditions were researched. The results were as follows. 1. This strain was identified to Bacillus coagulans Hammer and distributed widely in natural sources. 2. The strain strongly converted various fermentation substrates in to L(+)-lacticacid in anaerobic conditioins, and many spores that were of great advantages to the industrial application were formed easily in the aerobic condition. 3. The LDH activity of this strain was activated by FDP and inhibited by ATP. The optimal pH for the enzyme activity was 6.0-6.5. 4. In the anaerobic culture condifion, the large amount of glucose added in the medium increased the LDH activity, but the cells were not committed to sporulate. 5. When none or a very small amount of glucose (less than 0.5%) was added to culture medium in the aerobic condition, the LDH activity was decreased and many spore were produced with final pH higher than 8.5. 6. The additioin of large amount of glucose (more than 2.0%) in aerobic culture increased the LDH activity and inhibited strongly the spore formation with final pH lower than 6.0.

• Preventive Nutrition and Food Science
• /
• 제20권1호
• /
• pp.29-37
• /
• 2015

Most of the wheat germ in cereal grains is removed during the milling process. Various physiological effects have been reported for bioactive substances in wheat germ such as phenolic acids and flavonoids. In this study, the antioxidant and anti-adipogenic effects of ethanol extracts from wheat germ (WGE) and wheat germ fermented with Aspergillus oryzae (F-WGE) were investigated in HepG2 and 3T3-L1 cells. The anti-oxidant activity of F-WGE was demonstrated by a dose-dependent increase in the enhanced scavenging capacity of hydroxyl radicals and $Cu^{2+}$-chelating activity compared to WGE. WGE and F-WGE treatment at doses between 10 and $400{\mu}g/mL$ did not affect the viability of HepG2 and 3T3-L1 cells. Intracellular ROS levels from $Cu^{2+}$-induced oxidative stress were significantly decreased by F-WGE treatment in HepG2 cells compared to WGE. Lipid accumulation was increased in 3T3-L1 adipocytes by $100{\mu}M$ $Fe^{2+}$ treatment, but the accumulation was strongly inhibited by $100{\mu}g/mL$ of WGE and F-WGE treatment. These results suggest that changes in bioactive substances during the fermentation of wheat germ can potentiate scavenging activities against transition metal-induced oxidative stress and lipid accumulation in 3T3-L1 adipocytes. Therefore, we propose that F-WGE is a novel food materials and provided scientific evidences for its efficacy in the development of functional foods.

• 한국식품과학회지
• /
• 제28권5호
• /
• pp.935-939
• /
• 1996

에리스리톨 발효 연구에 이용된 균주는 한국 경기도 일대의 벌집에서 선별하였으며 Candida sp.로 동정되었다. 에리스리톨 생산 여부는 HPLC와 GC-MASS로 확인하였다. YPD배지(포도당 100 g/l)에서 peptone을 casamino acid로 바꾼 배지에서 에리스리톨 19.7 g/l를 생산하였다. 에리스리톨외의 glycerol과 ethanol 같은 당알콜류는 생성되지 않았으며, 에리스리톨 생산 발효 과정의 문제점이었던 거품도 생기지 않았다. Sucrose 100 g/l를 기질로 한 실험 에서는 포도당 배지와 유사한 결과를 얻을 수 있었다. Sucrose 300 g/l에서는 80.2 g/l의 에리스리톨을 얻을 수 있었으며, 이 때의 수율은 0.345 g erythritol/g sucrose이고 생산성은 0.472 g/l hr이었다.

• Journal of Dairy Science and Biotechnology
• /
• 제31권1호
• /
• pp.75-83
• /
• 2013

Mare milk is gaining importance because of its nutritional characteristics and therapeutic properties, which enable its use as part of the diet of the elderly, convalescents, and newborn infants. This review describes the functional and bioactive components of mare milk, such as proteins, carbohydrates, and lipids, and the characteristics such as acidification and released free amino acids of fermented mare milk. The protein profile of mare milk differs from that of bovine milk but is similar to that of human milk. The salt and lactose content in mare's milk is similar to that in human milk, but mare's milk has a significantly lower content of fat. Whey protein concentration is higher and casein content is much lower in mare milk than in bovine milk. These health-promoting properties indicate that mare milk and its derivatives could become valuable foods for elderly consumers in the form of probiotic beverages. Protein allergies related to and the potential industrial applications of mare milk have also been discussed in comparison with those of bovine milk. Although mare milk has diverse advantages if used as a nutritional food and has positive effects on health, further studies are required to enable its use as a complete substitute for human milk or as a health food.

• 한국식품과학회지
• /
• 제52권1호
• /
• pp.11-18
• /
• 2020

발효식품의 우점종 Enterococcus 속 박테리아는 식품발효에 중요한 역할을 담당할 뿐만 아니라 사람과 가축의 프로바이오틱스로 사용되는 긍정적 측면을 가지고 있지만, 균혈증, 심내막염 등의 병원감염을 일으키는 병원균으로도 알려져 있다. 또한 여러 항생제에 대한 내성균주와 부착분자, 선모, 용혈소 등의 독성인자 보유 균주들이 발견되고 있어 식품용 미생물 및 프로바이오틱스로서의 적합성에 의문이 제기되고 있다. 본 총설에서는 우선 Enterococcus의 긍적적 및 부정적 측면에 대한 정보를 제공하여 논란이 되고 있는 문제점을 제시하였고, 유전체 연구를 통하여 부정적인 측면을 보유하지 않은 식품산업에서 활용할 수 있는 균주 선발 방향을 검토하였다. 또한 우리나라 전통발효식품용 종균개발 현황과 신규 식품용 미생물 인허가 제도를 검토하여 문제점을 파악하였다. 결론으로 Enterococcus 연구결과에 근거 우리나라 신규 식품용 미생물의 안전성 평가 방향성을 제시하였다.

• 한국환경보건학회지
• /
• 제5권1호
• /
• pp.46-50
• /
• 1978

Aflatoxin, a mixture of the at least four toxic and carcinogenic metabolites, is known to be produced by only a few fungi. The toxins were designated aflatoxins because they were produced by the mold Aspergillus flavus(A. flavus). However, at least four other toxins and other species of the genus A. niger, A. parasiticus A. ruber and wentii have been reported to produce aflatoxins. And also the identical compounds may also be produced by molds, the Pencillium. At least four different species of Penicilliurn have been reported to produce aflatoxins (P. citrinurn, P. frequentans, P. puberulurn. and P. variable). So it is now known that the problem of Aflatoxin is not restricted to the single species A. flavus, even though that is a very common mold. Also additional aflatoxins have been discorvered. For sereral years, only four aflatoxins were known: $B_1, B_2, G_1$ and $G_2$, so designated by reason of their fluorescence and chromatographic charateristics. It is now known that there are really two new toxic materials in the milk. During the past year(1966) they were christened aflatoxin $M_1$ and $M_2$, since they were first found in milk. The two other and most recently discorvered aflatoxins were isolated late in 1966 from cultures of A. flavus, and were designated aflatoxin $B_2a$ and aflatoxin $G_2a$. In order to obtain a breaf information about extent of contamination of foodstuffs by aflatoxin which is known to produce eight different mold, aflatoxin detection of cereals and fermented foods on sale, such as polished rice, barley, wheat, wheat flour, lentil, red bean, soy bean, noodle, kochuj ang and Dwenjang (fermented soy bean paste) and chong Kuk, were carried out. The results of this investigation were summarized as follows: The hexane:$CHCl_3$ extracts of polished rice, barley wheat, wheat flour, lentil, red bean, noodle and kochujang yielded fluorescent spots on thin layer plates. However their Rfvalues were different from those of authentic aflatoxins. The fluorescent substances of the extract from soy bean, Dwenjang and chong kuk showed very similar Rf values to those of the standard aflatoxins. By two dimensional thin layer chromatography and comparison of ultra violet absorption spectra, it was found that these fluorescent substances were not aflatoxins. To conclude, aflatoxins themselves were not detected directly in those samples tested.