• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.1
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• pp.37-45
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• 2013

This study was conducted to improve the yield of extracts from Alaska pollock Theragra chalcogramma head and sea tangle Laminaria japonica byproducts using various commercial enzymes, such as Alcalase, Flavourzyme, Neutrase (NH), and Protamex. Among the enzymatic hydrolysates, the yield was highest in hydrolysate incubated with NH for 4 h. NH-treated hydrolysates (NHH) also improved functional properties, such as angiotensin-I converting enzyme (ACE) inhibitory activity and 2,2-diphenyl-1-picryldrazyl (DPPH) radical scavenging activity, as compared to extracts from Alaska pollock head and sea tangle byproducts. Total free amino acid and taste values of NHH were 379.7 mg/100 mL and 24.03, respectively, after digestion for 4 h. These values are 2.2-fold and 1.9-fold higher compared with those of water soluble fractions extracted from Alaska pollock head and non-forming sea tangle, respectively. According to the taste value results, the major taste-active compounds among free amino acids of NHH were glutamic acid and aspartic acid. These results suggest that NHH can be used as an ingredient for natural seasoning preparation.

• Korean Journal of Soil Science and Fertilizer
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• v.45 no.5
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• pp.787-791
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• 2012

Bloods from slaughtered Korean native cattle (Hanwoo : Bos taurus coreanae) can be used in agriculture with various beneficial effects on the environment. This study was performed to find out the effect of the application of calcium and germanium, which are chelated with peptides made of cattle bloods on the absorption of them by cherry tomato (Lycopersicon esculentum Mill.). Peptide was purified by enzymatic hydrolysis and ultrafiltration from serum protein, which is composed of Asp, Glu, Lue etc. Chelated Ca and Ge were produced by reacting the peptide with $CaCl_2$ and Ge-$132^{(R)}$. Then, they were applied to cherry tomato during cultivation period at the rate of $300mL{\times}3times$ (10 days interval) for each tomato tree. Application of chelated-Ca increased the Ca contents in leaves and fruits of cherry tomato showing as 19.9% and 23.4% in newerly prepared chelated-Ca-200 ($200mg\;L^{-1}$), 8.1% and 6.8% in commecrial Calciolid Ca-300 ($300mg\;L^{-1}$) compared to 3152.6 and $63.2mg\;kg^{-1}$ in control, respectively. Application of chelated-Ge showed the increase in the germanium contents in both leaves and fruits of cherry tomato by over 6 times than those of control and over 4 times than Ge $132^{(R)}$-20 application. As a result of this study, it seemed that the application of chelated-Ca and chelated-Ge would be more effective than the existing commertial one in the absorption of calcium and germanium by cherry tomato.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.2
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• pp.127-134
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• 2018

Arteriosclerosis is the major cause of coronary artery and cerebrovascular disease, which are leading causes of death. Pro-inflammatory cytokines induce injury to vascular endothelial cells by increasing cell adhesion molecules, leading to vascular inflammation, a major risk factor for the development of arteriosclerosis. In the current study, we investigated the inhibitory effect of enzymatic hydrolysate from Japanese mud shrimp Upogebia major on the inflammation of tumor necrosis $factor-{\alpha}$ ($TNF-{\alpha}$)-stimulated human umbilical vein endothelial cells (HUVECs). We first evaluated the antioxidant and angiotensin I-converting enzyme (ACE) inhibitory activities of eight U. major enzymatic hydrolysates: alcalase, papain, ${\alpha}$-chymotrypsin (${\alpha}-Chy$), trypsin, pepsin, neutrase, protamex and flavourzyme. Of these, ${\alpha}-Chy$ exhibited potent antioxidant and ACE inhibitory activities. The ${\alpha}-Chy$ hydrolysate was fractionated by two ultrafiltration membranes of 3 and 10 kDa. The ${\alpha}-Chy$ hydrolysate of U. major and its molecular weight cut-off fractions resulted in a significant reduction in NO production and a decrease in cell adhesion molecules [vascular cell adhesion molecule-1 (VCAM-1), intercellular adhesion molecule-1 (ICAM-1) and endothelial-selectin (E-selectin)] and pro-inflammatory cytokines [interleukin-6 (IL-6), interleukin-8 (IL-8) and monocyte chemoattractant protein-1 (MCP-1)] in $TNF-{\alpha}$-stimulated HUVECs. These results suggest that enzymatic hydrolysate from U. major can be used in the control and prevention of vascular inflammation and arteriosclerosis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.4
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• pp.653-657
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• 2002

The hydrolysis conditions (enzym $e_strate ratio, time and temperature) of the mixture of anchovy sauce residue (ASR) and soy sauce residue (SSR) after fermentation by Flavourzyme 500M $G^{TM}$ were optimized using response surface methodology (RSM) for pretreatment of processing functional enzyme-hydrolyzed sauce. A model equation obtained from RSM was hydrolysis ratio (%) = 28.157+1.929enzym $e_strate ratio+1.818time+2.038temperature-1.093temperatur $e^2$, whose stationary point showed saddle point. From the ridge analysis of the saddle point, the conditions producing the highest hydrolysis ratio was determined as follows: 0.49% enzym $e_strate ratio; 3.55hr hydrolysis time; 62.5$^{\circ}C$ hydrolysis temperature. Adding of SSR to the mixture of water and ASR improved sensory qualities of mixture, so it seemed that SSR has masking effects on off-flavor and taste of ASR.R.of ASR.R.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.39 no.1
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• pp.9-15
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• 2006

As a part of the investigation for utilizing pearl oyster by-products, a rapid salt-fermented pearl oyster using commercial enzyme was prepared and also examined on the characteristics. The salt-fermented pearl oyster prepared by optimal condition, which was prepared by mixing of minced pearl oyster, 15% salt, and 1% $Protamex^\circledR$ and fermented for 4 weeks, was superior in hydrolysis degree (28.7%) and ACE inhibitory activity (92.6%) to salt-fermented pearl oyster prepared by other conditions, such as the use of whole tissue, different enzymes $(Alcalase^\circledR,\;Neutrase^\circledR\;and\;Flavourzyme^\circledR)$, different salt concentrations (20 and 25%), and different fermentation periods (2, 6 and 8 weeks). There were, however, some shortcomings with this product. It showed a dark green color and an unfavorable bitter taste. These shortcomings were improved by the addition of seasoning paste. The calcium and phosphorus contents of the seasoned salt-fermented pearl oyster were 64.2 mg/100 g and 71.6 mg/100 g, respectively, and the calcium content based on phosphorus was a good ratio for absorbing calcium. The total amino acid content of the seasoned and salt-fermented pearl oyster was 7,054 mg/100 g and the major amino acids ware aspartic acid (555.1 mg/100 g), glutamic acid (1,131.2 mg/100 g), alanine (658.2 mg/100 g), and lysine (695.5 mg/100 g). The seasoned salt-fermented pearl oyster, along with angiotensin I converting enzyme (ACE) inhibitory activity (98.3%), also showed a recognizable level (87.5%) of anti-oxidative activity.

• Journal of agriculture & life science
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• v.43 no.6
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• pp.95-103
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• 2009

To develop natural intermediate flavoring substances, optimal hydrolysis conditions and taste compounds for two step enzyme hydrolysate(TSEH) using Grass puffer(Takifugu niphobles) were investigated. The optimal conditions for TSEH method were revealed in temperature at $55^{\circ}C$ 3 hour digestion with Alcalase (pH 7.5) at the 1st step and 2 hour at $45^{\circ}C$ digestion with Flavourzyme(pH 6.0~6.5) at the 2nd step. TSEH method was superior to hot-water extraction on the aspect of yield, nitrogen contents and organoleptic taste quality such as umami and control of bitter taste formation. In taste active-components in Glass puffer TSEH, total free amino acid content was 4,502 mg%, major free amino acids were Pro, Leu, Lys, Hypro, Tau, Arg, Phe, Ala, Glu and Val in ordor. As for nucleotides, IMP(372 mg%) was the principal component and also contents of TMAO, total creatinine, and betaine were 43, 278 and 41 mg% in Glass puffer TSEH, respectively. The major inorganic ions in TSEH were Na(949 mg%), K(222 mg%), Cl(1,180 mg%) and $PO_4$(1,081 mg%).

• Food Science and Preservation
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• v.24 no.3
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• pp.455-463
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• 2017

In this study, the biological activities and physicochemical properties of polysaccharides from Gloiopeltis furcata were investigated. Polysaccharides were isolated by enzymes treatment (celluclast, flavourzyme, papain, termamyl, viscozyme) followed by ethanol precipitation and lyophilization. The yield of polysaccharides by enzymes treatment group were 52.8-66.4%. The major constituents in viscozyme treatment group were total sugar (71.04%), protein (7.22%), uronic acid (23.18 g/100 g), and sulfate (28.27%), respectively. The DPPH radical scavenging activity and ferric reducing antioxidant potential of the viscozyme treatment group at 5 mg/mL were 23.10% and $218.50{\mu}M$, respectively. The protective effects against $H_2O_2$-induced cytotoxicity in L132 cell of viscozyme treatment group at $1{\mu}g/mL$ was 85.64%. The viscozyme treatment group increased the production of nitric oxide (NO) in a dose-dependent manner. The antitumor activity of viscozyme treatment group (at $25{\mu}g/mL$) in A549, HeLa, SNU719 and MCF7 was 69.57%, 52.74%, 61.06% and 68.64%, respectively. All of data showed that the biological activities and chemical characteristics of enzymes treatment group are higher than that of the control group. The polysaccharides isolated from Gloiopeltis furcata investigated herein are useful as functional materials agents.

• Journal of Life Science
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• v.21 no.2
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• pp.309-315
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• 2011

Rice syrup meal (RSM) was enzymatically hydrolyzed using eight commercial proteases (Protamex, Neutrase, Flavourzyme, Alcalase, Protease M, Protease N, Protease A, Molsin F) for 4 hr at optimum pH and temperature. Proteolytic hydrolysates were examined in supernatant and precipitate using Lowry protein assay, semimicro Kjeldahl method and gravimetric method using weight difference before and after enzymatic hydrolysis. Although RSM contains a high amount of protein (71.2%), only a very small amount of protein was hydrolyzed. Two proteases (Protease M and Protease N) were found to be the most effective in the hydrolysis of RSM protein. In Lowry method, 57.5 and 59.0 mg protein/g RSM were hydrolyzed after Protease M and Protease N treatments, respectively. In gravimetric method, 80.0 and 85.4 mg protein/g RSM were hydrolyzed after Protease M and Protease N treatments. In Kjeldahl method, 67.43 and 70.43 mg protein/g RSM were hydrolyzed after Protamex and Protease N treatments, respectively. For synergistic effect, two or three effective commercial proteases (Protease M, Protease N and Protease A) were applied to RSM at one time. The highest hydrolysis of RSM protein was observed in both Lowry protein assay (80.3 mg protein/g RSM) and gravimetric methods (153.2 mg protein/g RSM) when three commercial proteases were applied at one time, suggesting the synergistic effect of those proteases.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.9
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• pp.1139-1145
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• 2006

In this study, antioxidant activities of enzymatic and methanolic extracts from E. cava stem and leave were evaluated by measuring the scavenging activities on 1,1 diphenyl 2 picrylhydrazyl (DPPH), hydroxyl radical, hydrogen peroxide and the inhibitory effects on DNA damage induced by oxidative stress of cells. Enzymatic extracts were prepared by enzymatic hydrolysis of both stem and leave using food grade five different carbohydrases (Viscozyme, Celluclast, AMG, Termamyl, Ultraflo) and five proteases (Protamex, Kojizyme, Neutrase, Flavourzyme, Alcalase). The enzymatic extracts were lower than methanolic extracts in polyphenol contents, but higher in extraction yield by approximately 30%. The enzymatic extracts were superior to methanolic extracts in DPPH and H2O2 scavenging activities and DNA damage protective effect. There were no significant antioxidant activity difference between stem and leave, but the extracts of leave were relatively better than those of stem. In this study it is suggested that E. cava stem as well as its leave would be a good raw materials for antioxidants compound extraction and enzymatic hydrolysis would be a good strategy to prepare antioxidant extracts from seaweeds.