• Journal of Microbiology and Biotechnology
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• 제23권4호
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• pp.459-466
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• 2013

The lactic acid bacterium Streptococcus thermophilus is widely used as a starter culture for the production of dairy products. Whole-genome sequencing is expected to utilize the genetic basis behind the metabolic functioning of lactic acid bacterium (LAB), for development of their use in biotechnological and probiotic applications. We sequenced the whole genome of Streptococcus thermophilus MTCC 5461, the strain isolated from a curd source, by 454 GS-FLX titanium and Ion Torrent PGM. We performed comparative genome analysis using the local BLAST and RDP for 16S rDNA comparison and by the RAST server for functional comparison against the published genome sequence of Streptococcus thermophilus CNRZ 1066. The whole genome size of S. thermophilus MTCC 5461 is of 1.73Mb size with a GC content of 39.3%. Streptococcal virulence-related genes are either inactivated or absent in the strain. The genome possesses coding sequences for features important for a probiotic organism such as adhesion, acid tolerance, bacteriocin production, and lactose utilization, which was found to be conserved among the strains MTCC 5461 and CNRZ 1066. Biochemical analysis revealed the utilization of 17 sugars by the bacterium, where the presence of genes encoding enzymes involved in metabolism for 16 of these 17 sugars were confirmed in the genome. This study supports the facts that the strain MTCC 5461 is nonpathogenic and harbors essential features that can be exploited for its probiotic potential.

• 한국식품영양학회지
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• 제29권6호
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• pp.1023-1029
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• 2016

정장작용, 면역체계 조절, 알레르기 저감, 콜레스테롤 경감 등 여러 기능적 효능이 알려진 프로바이오틱스 건강기능 식품이 증가하고 있다. 본 연구에서는 기능성 커피 상품개발을 위하여 커피 배합에 최적인 probiotic 균주를 선발하고자 하였다. 국내외 유통 중인 동결건조커피에서 분리한 균주 1종, 발효유스타터로 사용되는 균주 8종, Bifidobacterium 1종, Bacillus coagulans 1종으로 동결건조 후 생존율, 커피 음용 환경 생존율, 내산성 및 내담즙성을 측정하였다. Bacillus coagulans는 초기균수 $2.4{\times}10^7cfu/g$에서 동결건조 후에도 $2.0{\times}10^7cfu/g$으로 높은 생존율을 나타냈고, 커피의 음용 환경, 내산성, 내담즙성 테스트에서도 대조균인 Lactobacillus casei 균에 비하여 우수한 생존율을 나타냈다. 특히, 내산성 테스트에서는 pH 1, 120분 조건에서 Bacillus coagulans이 대조군에 비하여 3.8배 높은 생존율을 나타냈다. 이에 포자형성을 특징으로 하는 유산생성 Bacillus coagulans 균제제를 기능성 커피 배합 및 상품화에 적합한 probiotic 균주로 판단하였다.

• 한국유가공학회:학술대회논문집
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• 한국유가공기술과학회 1998년도 제46회 춘계 유가공 심포지움 - 우유 및 유제품의 기능성
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• pp.22-29
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• 1998

Various peptides derived from food are among the most potent physiologically active agents known, and include anticancer peptides, angiotensin converting enzyme(ACE) inhibitor exhibiting antihypertension action, opioid peptides, antithrombotic peptides, hypocholesterolemic peptides, immunomodulators, calcium absorption enhancers, and other peptides. Hydrophobic peptides extracted from a Cheddar-type cheese slurry were fractionated by gel chromatography and repeated HPLC. A peptide fraction from HPLC showed high cytotoxicity on the tumor cell lines such as a human colon carcinoma, and comprised of Tyr, Ser, Leu, Gly, and others. Hypocholesterolemic peptides were isolated from peptic hydrolyzates of casein and soy proteins. Macropeptides of 1,000${\sim}$5,000 dalton were effective on reducing the cholesterol level of mouse serum. Peptides showing high Krigbaum hydrophobicity and ANS surface hydrophobicity resulted in high hypocholesterolemic effect and fecal steroid concentrations. Caseinomacropeptides (CMP) were isolated from whey powder and treated with soluble and immobilized trypsin to obtain antithrombotic peptides. One fraction from the CMP hydrolyzed with immobilized trypsin for 24h exhibited high antithrombotic activity with 52.5% inhibition of platelet aggregation. These results suggested that peptides from various milk products could be utilized as a good bioactive agents for developing health functional foods.

• 한국축산식품학회지
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• 제35권3호
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• pp.339-349
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• 2015

The objective of this study was to identify lactic acid bacteria (LAB) isolated from kimchi and to evaluate its characteristics and functional properties for application in fermented dairy products as a probiotic or commercial starter culture. Eight stains isolated from kimchi were selected through an investigation of phenotypic characteristics. Two strains (DK211 and DK303) were identified as Lactobacillus plantarum, another two (DK207 and DK215) as Lactobacillus paracasei, and one (DK301) as Lactobacillus sakei. The remaining three strains were identified as species of Weissella. All selected Lactobacillus strains had acid and bile tolerance, even though there was wide variation in the ability of each strain. DK303 showed a remarkably higher proteolytic activity. There were no significant differences in β-galactosidase activity among the tested strains, except that DK301 showed no activity. Auto-aggregation varied between 82.1 and 90.0%, and hydrophobicity values ranged from 0.5 to 51.6%.The strongest auto-aggregation and hydrophobicity were observed in DK211. All selected strains showed better 1,1-diphenyl-2-picrylhydrzyl (DPPH) scavenging activity than commercial strains. DK211, DK215, DK301, and DK303 had effective inhibitory activity against all pathogens tested except E. coli. When selected strains were used for yogurt preparation as a single starter culture, the time required to reach target titratable acidity (0.9) was 11-12 h. The yogurt fermented with DK211 had favorable panelists ratings for most sensory attributes, which were comparable with yogurt fermented with a commercial strain. The results suggest that strains isolated from kimchi could be potential probiotic and starter cultures for use in yogurt manufacturing.

• 식품과학과 산업
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• 제52권4호
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• pp.387-400
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• 2019

Fat replacers are divided into three categories. These include carbohydrate-based, protein-based and fat-based replacers. Carbohydrate-based replacers occupy half of the fat replacers market. The main ingredients of carbohydrate-based are gums, starch, modified starch, cellulose and fiber. The functional properties of fat replacers are to retain moisture, to retard staling, to provide mouthfeel and texture, to emulsify, to stabilize emulsion, and to reduce fat. Using these functionalities, fat replacers are used in various foods such as baked goods, salad dressing, sauces, meat products, dairy products, frying foods, bakery, and confectionery. Success factors of fat replacers in the market are sensory equivalent, texture and safety as food ingredients.

• 한국축산식품학회지
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• 제26권2호
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• pp.257-262
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• 2006

혈당 강하 요구르트의 개발을 위해 Streptococcus salivarius subsp. thermophilus와 Lactobacillus acidophilus145, bifido-bacterium infantis 혼합균주에 사균인 FK-23 유산구균, 피니톨, 식이섬유, 백강낭콩 추출 분말, 에리스리톨, 바나바 추출물 등의 기능성 성분을 포함한 요구르트를 제조하여 정상인과 혈당치가 높은 당뇨환자를 대상으로 간이 임상시험을 실시하였다. 1. 정상인의 식후 혈당치는 일반 요구르트를 섭취했을 때보다 혈당 강하 요구르트 음용 시 더 낮게 측정되었으여 임상대상자 대부분에서 동일한 현상이 나타났다. 2. 혈당치가 높은 당뇨환자 10명을 대상으로 식후 혈당치변화 및 음용기간 중 혈당치 변화를 확인한 결과 혈당 강하요구르트를 음용하기 전보다 음용 후 혈당치가 식후 30분, 식후 60분, 식후 120분 각각 19 mg/dL, 30 mg/dL, 31 mg/dL 감소하였다. 또한, 혈당 증가 억제율도 임상대상자의 80%가 감소하는 효과를 나타냈다. 3. 30일간 혈당 강하 요구르트를 음용한 후 식후 혈당치의 변화를 확인한 결과 음용전보다 음용 후 120분 경과 때, 혈당치가 59 mg/dL 감소하였으며 음용기간이 증가할수록 지속적으로 감소하는 경향을 나타내었다.

• 대한임상검사과학회지
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• 제54권3호
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• pp.217-223
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• 2022

다양한 건강기능식품 중 프로바이오틱스는 전 세계적으로 가장 방대한 시장을 이루고 있으며, 장 건강이 우리 몸의 전반적인 면역작용을 조절하며 질병을 예방하고, 나아가 치료에 도움을 줄 수 있다는 연구결과에 따라 지속적으로 프로바이오틱스에 대한 관심이 증가하고 있다. 본 연구에서는 무화과식초가 가진 항균능을 이용하여 유제품과 드레싱 소스를 개발하여 그 선호도를 조사하고 대장세포에 미치는 영향을 분석하고자 하였다. 일반우유에 5% 무화과식초를 첨가하였을 때 마시는 요거트와 리코타치즈에 대한 가장 만족도가 높았다. 제조된 유제품에서 분리한 균은 Leuconostoc lactis이며 1.0×10⁷~1.0×10⁸ CFU/mL 이상의 세균수가 측정되어 식품의 기준 및 규격의 기준치를 만족하였다. 인체의 소장 상피세포와 흡사하게 증식되는 Caco-2 세포주에서 세포생존율을 관찰한 결과, 유청을 10% 농도로 처리하였을 때 세포생존율이 19% 가량 유의적으로 증가하였다. 농도별로 유청을 처리하였을 때 최대 58%의 항산화능을 보였다. 또한 유청에서 분리된 Leuconostoc lactis는 우수한 부착능이 관찰됨에 따라 장건강에 도움을 주는 유제품임을 확인하였다.

• Journal of Dairy Science and Biotechnology
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• 제34권4호
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• pp.263-270
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• 2016

본 연구는 열수 추출과 에탄올 추출법으로 추출한 스테비아 추출물을 그릭 요거트에 당으로 0.5%, 1% 비율로 첨가하여 DPPH, ABTS 라디칼 소거능과 FRAP 측정법을 통해 환원력을 측정하여 항산화능을 비교하고 총 폴리페놀 함량을 측정하기 위하여 수행되었다. 대조군에 비해 스테비아 잎 추출물을 첨가하였을 때 항산화능이 증가하였고 열수 추출물보다 에탄올 추출물을 첨가하였을 때 더 항산화능이 증가하는 경향을 보였으며, 총 폴리페놀 함량 또한 증가하는 경향을 보였다. 따라서 그릭 요거트 에스테비아 잎 추출물을 첨가하여 항산화 기능성이 함유된 발효유로서 에탄올 추출법이 효과적이라 사료된다.

• Journal of Dairy Science and Biotechnology
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• 제29권1호
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• pp.65-73
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• 2011

Cheese is a nutritious food with various balanced nutrients, such as proteins, peptides, amino acids, fats, fatty acids, vitamins and minerals. Domestic cheese varieties and quality need to be improved to prevent imported cheese. To develop those cheeses, search for previous works and research for new products are needed. In cheese ripening of hard cheese, such as Cheddar or Parmesan cheese, is ripened for 2 to 24 months at 2 to 16$^{\circ}C$ to develop desired cheese flavor and body characteristics. Long time with low temperature to ripen the cheese requires high expenses. So accelerated cheese ripening is a good potential for saving in industry. Methods for acceleration of cheese ripening are temperature control, addition of bacteria or enzymes. To develop the functionality of cheese, addition of microencapsulated various probiotics and nutrients, such as iron, removal of cholesterol by crosslinked ${\beta}$-cyclodextrin, lowering blood cholesterol and serum glucose by nanopowdered functional materials et al. are necessary. Therefore, this review focused on the functionality of cheese, such as the acceleration of cheese ripening, microencapsulated probiotics and iron, and cholesterol removal.

• Journal of Dairy Science and Biotechnology
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• 제25권1호
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• pp.21-25
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• 2007

This review summarizes the cause of allergy and control by lactic acid bacteria. Atopic diseases such as asthma, rhinitis, eczema and food allergy have increased in most industrialized countries of the world during the last 20 years. The reasons for this increase are not clear and different hypotheses have been assessed including increased exposure to sensitizing allergens or decreased stimulation of the immune system during critical periods of development. Probiotic bacteria, which beneficially affect the host by improving its microbial balance, may mediate anti-allergenic effects by immune stimulation. Although more clinical evidences are required, the possible role of specific LAB strains in the prevention of allergic diseases has become more evident. since the role of functional food is important for prevention, it is expected for the more anti-allergy fermented milk products to be on the market.