• Journal of Nutrition and Health
• /
• 제28권4호
• /
• pp.291-297
• /
• 1995

This study aimed to verify the nutritional and curative effects of protein hydroysate in rats model with gastric ulcer induced by restraint and water-immersion stress. Sprague-Dawley, famale rats weighing approximtely 200g were forced in 5$\times$5$\times$15cm plexiglas cage. The restraint and water immersion stress was carried at 20$\pm$2$^{\circ}C$ for 8-hours. After stress 4 kinds of diets(10% casein, 20% casein, 10% casein hydrolysate, 20% casein hydrolysate) were given for 5 days. In the gastric ulcer rats model, the growth, gastric emptying rate, trypsin activity in gastrointestinal content, plasma total protein, albumin, $\alpha$-amino-N, UUN, creatinine and hydroxyproline of the urine and nitrogen retention were analyzed for nutritional effects of dietary nitrogen levels(10%, 20%) and sources (casein, casein hydrolysate). The results were as follows ; In gastric ulcer rats model, severeness of ulcer, plasma protein, gastric emptying rate, nitrogen retention rate were not different between 20% casein-fed group and 20% casein hydrolysatefed group. But 10% casein hydrolysate-fed group had more curative group. The casein hydrolysate diet-fed group was lower trysin activity in small intestianl content than the casein-fed group, at both casein level(10%, 20%). Finally at 20% levels, there was no difference between casein and casein hydrolysate diet, but 10% level, casein hydrolysate diet was more curative of ulcer than casein diet in gastric ulcer rat model. The results of this study provide useful information concerning diet therapy for the patients with gastrointestinal diseases and the field of enteral diet materials.

• Food Science and Biotechnology
• /
• 제18권4호
• /
• pp.917-922
• /
• 2009

This study investigated the effects of steaming on the antioxidative activities of ray hydrolysates in vitro. Based on the results of 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay, steamed ray hydrolysate possessed significantly higher antioxidative activities than raw ray hydrolysates (p<0.05). The 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity of steamed ray hydrolysate by pancreatin was slightly lower than raw ray hydrolysate at all concentrations. Raw ray hydrolysate displayed moderate hydroxyl radical scavenging activity, while steamed ray hydrolysate showed a greater increase in hydroxyl radical scavenging activity than raw ray hydrolysate at concentrations above 21.33 mg/mL, and it reached 58.21% at 42.67 mg/mL. The results of this study show that ray hydrolysates have potent free radical scavenging activities and reducing power, and the steaming has a partial impact on the antioxidative activity of ray hydrolysates.

• 한국식품영양학회지
• /
• 제27권2호
• /
• pp.225-230
• /
• 2014

The objective of this study was to investigate the effects of soy hydrolysate fractions on appetite suppression and ghrelin releasing. In a short-term experiment, the cumulative food intake and serum ghrelin level were decreased significantly (p<0.05) during a 4-hr period after the interperitoneal injection of soy hydrolysate fractions (0.5, 1 g/kg BW), following a 12-hr period of food deprivation. In a long-term experiment, food efficiency ratio (FER) was also reduced significantly (p<0.05), when soy hydrolysate fractions (0.5, 1% in drinking water) were given orally for 8 wks. Therefore, we found that soy hydrolysate fractions affected food intake through appetite and ghrelin releasing in short-term and long-term experiments. In conclusion, this study indicated that soy hydrolysate fractions would diminish the sensation of hunger by reducing the secretion of orexigenic factors such as ghrelin that send satiety signals to the brain, terminating food intake.

• KSBB Journal
• /
• 제15권6호
• /
• pp.635-643
• /
• 2000

To compare the antioxidative activities of fish skin and bovine skin gelatin hydrolysate, gelatin hydrolysates from Alaska pollack and bovine skin were prepared by various enzymatic hydrolysis methods (1st step, Alcalase; 2nd step, pronase E; 3rd step, collagenase) using a continuous three-step membrane reactor. The molecular weight distributions of the 1st, 2nd and 3rd step hydrolysates were 7∼10 kDa, 2∼5 kDa and 0.7∼0.9 kDa, respectively. The antioxidative activity of fish skin gelatin hydrolysate was stronger than that of bovine skin gelatin hydrolysate, and in particular, both of 2nd step hydrolysates showed more antioxidative activity than hydrolysates of any other step. The optimum antioxidative activity concentration of the 2nd step hydeolysates of fish and boving skin were 1% (w/w) in a linoleic acid water-alcohol emulsion. In cultured cells exposed to t-butyl hydroperoxide (t-BHP), the 2nd step hydrolysate of fish skin gelatin delayed cell death most. These results suggest that the antioxidative activity of fish skin gelatin hydrolysate is higher than that of bovine skin gelatin hydrolysate because of their different amino acid contents.

• 한국식품영양과학회지
• /
• 제45권3호
• /
• pp.321-326
• /
• 2016

본 연구에서는 갱년기 완화 연구에 앞서 처치 대상자를 폐경 이후로 한정하여 난소절제를 통해 폐경을 유도한 암컷 흰쥐를 대상으로 효모 가수분해물의 안전성 평가를 하였다. 효모 가수분해물을 8주 동안 아급성 처치한 후 관찰한 결과 갱년기 모델 쥐에서도 건강한 쥐와 마찬가지로 이전 연구와 같이 효모 가수분해물은 체중, 식이 섭취를 비롯해 임상적 소견과 혈액 생화학적 분석, 그리고 장기 무게 및 조직 병리학적 분석에서 안전한 것으로 평가되었다. 이에 효모 가수분해물은 폐경기 동물 모델에서 아급성으로 처치 시 독성을 일으키지 않는 것으로 생각된다.

• 한국식품영양과학회지
• /
• 제24권3호
• /
• pp.420-426
• /
• 1995

Volatile compounds in raw oyster and oyster hydrolysate produced with protease were compared by vacuum simultaneous steam distillation-solvent extraction/gas chromatography/mass spectrometry. Sixty-two volatile compounds were detected in both samples. Of these, 57 were positively identified, composed mainly of aldehydes(12), ketones(9), alcohols(14), nitrogen-containing compounds(9), acids(6), terpenes(4), and miscellneous compounds(8). Levels of acids decreased after hydrolysis, whereas several other compounds such as aldehydes, ketones, and nitrogen containing compounds increased. Pyrazines, found in high abundance, were only detected in oyster hydrolysate.

• 한국자원식물학회지
• /
• 제8권2호
• /
• pp.153-157
• /
• 1995

초피(椒皮)나무(Zanthoxylum piperitum DC.)의 embryogenic callus로부터 부정배발생(不定胚發生)에 있어 $NH_4NO_3,\;KNO_3$와 casein hydrolysate의 첨가(添加) 효과(效果)를 알아 보기위하여 본(本) 실험(實驗)을 실시(實施)하였던 바 그 결과(結果)는 다음과 같다. 1. 2,4-D 0.1mg/1가 첨가(添加)된 MT배지(培地)에 $NH_4NO_3$를 3300mg/1 첨가(添加)시킨 배지(培地)에서 부정배발생(不定胚發生)이 가장 양호(良好)하였다. 2. $KNO_3$를 3800mg/1 첨가(添加) 시킨 경우(境遇)에는 MT 기본배지(基本培地)와 2,4-D 0.1mg/1를 첨가(添加)시킨 배지(培地)에서 비교적(比較的) 양호(良好)한 부정배(不定胚)를 발생(發生)시키었다. 3. 2,4-D 0.1mg/1가 첨가(添加)된 MT 배지(培地)에 casein hydrolysate를 700mg/1 첨가(添加)시킨 경우(境遇)에 부정배(不定培) 발생(發生)이 양호(良好)하였으며 2,4-D가 첨가(添加)되지 않는 배지(培地)에서는 부정배(不定培) 발생(發生)이 저조(低調)하였다.

• 한국축산식품학회지
• /
• 제40권6호
• /
• pp.1033-1043
• /
• 2020

This study investigated the impacts of gelatin hydrolysate addition on the technological properties and lipid oxidation stability of cooked sausage. Gelatin hydrolysate was prepared from pork and duck skin gelatin, through stepwise hydrolysis using collagenase and pepsin. The cooked sausages were formulated without gelatin (control) or with 1% pork skin gelatin, 1% duck skin gelatin, 1% pork skin gelatin hydrolysate, and 1% duck skin gelatin hydrolysate. The pH, color characteristics, protein solubility, cooking loss, and textural properties of cooked sausages were evaluated, and the 2-thiobarbituric acid reactive substances (TBARS) value was measured weekly to determine lipid oxidation stability during 4 wk of refrigerated storage. Enzymatic hydrolysis of gelatin decreased protein content and CIE L* but increased redness and yellowness (p<0.05). When 1% gelatin or gelatin hydrolysate was incorporated in cooked sausage, however, little to no impacts on pH value, moisture content, protein content, color characteristics, protein solubility, and cooking loss were found (p>0.05). The addition of 1% duck skin gelatin hydrolysate increased the cohesiveness and chewiness of cooked sausages. The inclusion of 1% duck skin gelatin accelerated lipid oxidation of cooked sausages during refrigerated storage (p<0.05), whereas duck skin gelatin hydrolysate caused a lower TBARS value in cooked sausage compared to duck skin gelatin. The results show comparable effects of gelatin and gelatin hydrolysate addition on the technological properties of cooked sausages; however, the oxidative stability of raw materials for gelatin extraction should be evaluated clearly in further studies.

• 한국해양바이오학회지
• /
• 제6권2호
• /
• pp.62-67
• /
• 2014

In this study, we investigated the bioactive substances of the Alcalase hydrolysate obtained from fishery processing by-products in Jeju by measuring bioactivities including radical scavenging acitivty, cytoprotective activity against 2,2-azobis-(2-amidino-propane) dihydrochloride (AAPH), and ACE inhibitory activity. This study is important because of utilization of unused fishery processing by-products in Jeju. The Alcalase hydrolysate was prepared through the hot water extraction and enzymatic hydrolysis, and then further separation of the Alcalase hydrolysate was performed by ultrafiltration using 10 kDa molecular weight cut-off membrane. The Alcalase hydrolysate showed the relatively higher DPPH and peroxyl radical scavenging activity ($IC_{50}$ value; 1.30 mg/ml and 0.888 mg/ml, respectively). Also, the Alcalase hydrolysate showed the ACE inhibitory activity with 1.87 mg/ml of $IC_{50}$ value. These biological activities are increased over 1.2 or 2.5 times through the ultrafiltration of the Alcalase hydrolysate. Therefore, the Alcalase hydrolysate obtained from fishery processing by-products in Jeju and the different molecular weight fractions should be given consideration for food and cosmetics ingredient. Furthermore, this research on the utility of fishery processing by-products might be a useful tool into the industry.

• 한국생물공학회:학술대회논문집
• /
• 한국생물공학회 2003년도 생물공학의 동향(XII)
• /
• pp.105-108
• /
• 2003

To enhance the performance of a serum-free medium (SFM) for human thrombopoietin (hTPO) production in suspension cultures of recombinant Chinese hamster ovary (rCHO) cells, several low-cost hydrolysates such as yeast hydrolysate (YH), soy hydrolysate, wheat gluten hydrolysate and rice hydrolysate were tested as medium additives. Among various hydrolysates tested, the positive effect of YH on hTPO production was most significant. When 5 g/L YH was added to SFM, the maximum hTPO concentration in batch culture was 40.41 ${\mu}g/mL$, which is 11.5 times higher than that in SFM without YH supplementation. This enhanced hTPO production in YH-supplemented SFM was obtained by the combined effect of enhanced $q_{hTPO}$ and increased culture longevity. In addition YH supplementation did not affect in vivo biological activity of hTPO. Taken together, the results obtained demonstrate the potential of YH as a medium additive for hTPO production in serum-free suspension cultures of rCHO cells.