• Fisheries and Aquatic Sciences
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• 제13권1호
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• pp.84-87
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• 2010

A peptide that inhibits HIV-1 protease was isolated from a hydrolysate of oyster (Crassostrea gigas) proteins digested with thermolysin. The peptide was using membrane filtration, gel permeation chromatography, ion exchange chromatography, and reverse-phase high performance liquid chromatography. Amino acid sequence of the peptide was determined to be Val-Phe-Glu-Leu. Chemically synthesized Val-Phe-Glu-Leu showed an $IC_{50}$ value of 106 ${\mu}M$.

• 한국생물공학회:학술대회논문집
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• 한국생물공학회 2000년도 춘계학술발표대회
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• pp.227-230
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• 2000

Batch cultivations of Anaerobiospirillum succiniciproducens have been systematically studied for the economical production of succinic acid from wood hydrolysate with corn steep liquor(CSL) as a nitrogen source. CSL was found to be an alternative complex nitrogen source for A. succiniciproducens when glucose and wood hydrolysate were used as carbon sources. Compared with polypeptone and/or yeast extract, CSL had similar effects on fermentation performance such as succinic acid yield and a ratio of succinic acid to acetic acid in the fermentation of wood hydrolysate as well as glucose. This means that succinic acid can be produced more economically from wood hydrolysate and CSL than relatively expensive carbon and nitrogen sources. Besides its low cost, the alternative medium served as a green technology for succinic acid production because it gives a net-zero effect on global warming.

• 한국식품영양학회지
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• 제8권4호
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• pp.335-343
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• 1995

In order to enhance the utility of alaska-pollack, the optimum conditions for the preparation of pronase hydrolysate. The optimum temperature and pH for the hydrolysis of alaska-pollack by pronase were 4$0^{\circ}C$ and pH 7.0. The reaction time and enzyme concentration were 4 hr and 1,000 units per g of substrate. Under the above optimum conditions alaska-pollack was hydrolysed by pronase yielding a hydrolytic degree of about 89eye. The bitterness and hyrophobicity of pronase hydrolysate were decreased with increasing reaction time. Hydrophobic amino acids(Tyr, Met, Ala, flu, Leu, and Phe) were increased for 2 hr, but fur thor hydrolysis was showed decrease of hydrophobic amino acids content. Palatable amino acids (Asp, Glu, Pro, Ser, Thr and Gly) were increased with hydrolysis time.

• 한국자원식물학회지
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• 제11권2호
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• pp.176-176
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• 1998

This study was carried out to obtain the information for growth characteristics of crown gall tumor and hairy root transformed by Agrobacterium spp,. on the media with phytohormones, casein hydrolysate and activated charoal. Crown gall tumors and hairly roots were formed respectively on potato tuber discs infected by tumerfaciens A ch 5 and A.rhizogenes ATCC15834. These tumors and roots could be grown on the phytohormone free media. PCR analysis of Rol C and Vir C gene fragments confirmed that crown gall root was prompted on the medium containing 2,4-D 2mg/l with casein hydrolysate lg/l. The survival ration of crown gall tumor callus derived from potato increased on medium containing the activated charcoal 0.5∼0.2mg/l because of the prevention, on the other hand, hairly roots were necrosis on the same medium. Callus derived from hairly root were excellently grown for a short time by suspension culture on liquid medium containing 2.4-d 2mg/L and casein hydrolysate lg/l.

• 한국자원식물학회지
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• 제11권2호
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• pp.179-187
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• 1998

This study was carried out to obtain the information for growth characteristics of crown gall tumor and hairy root transformed by Agrobacterium spp,. on the media with phytohormones, casein hydrolysate and activated charoal. Crown gall tumors and hairly roots were formed respectively on potato tuber discs infected by tumerfaciens A ch 5 and A.rhizogenes ATCC15834. These tumors and roots could be grown on the phytohormone free media. PCR analysis of Rol C and Vir C gene fragments confirmed that crown gall root was prompted on the medium containing 2,4-D 2mg/l with casein hydrolysate lg/l. The survival ration of crown gall tumor callus derived from potato increased on medium containing the activated charcoal 0.5∼0.2mg/l because of the prevention, on the other hand, hairly roots were necrosis on the same medium. Callus derived from hairly root were excellently grown for a short time by suspension culture on liquid medium containing 2.4-d 2mg/L and casein hydrolysate lg/l.

• 한국식품영양과학회지
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• 제24권3호
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• pp.427-433
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• 1995

The optimal condition for hydrolysis of oyster was evaluated with proteases using response surface methodology(RSM). Among 11 commerical proteases, APLTM 440 was selected as the suitable protease for producing oyster hydrolysate on the basis of cost per unit enzyme activity. The effect of autolysis on degree of hydrolysis in oyster was negligible comparing to that of APL 440 protease treatment. From RSM and ridge analysis, the conditions favoring the highest degree of hydrolysis were pH 9.95, 61.1$^{\circ}C$, 2.64 hr reaction time, 49.2% substrate, and 0.35% enzyme/substrate ratio. Oyster hydrolysate prepared under optimal conditions shwoed virtually 51.98% of hydrolysis.

• 생명과학회지
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• 제10권2호
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• pp.140-149
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• 2000

In order to utilize marine processing waste which would normally be discarded, cod liver protein was hydrolysed by ${\alpha}$-chymotrysin, and the hydrolysate was investigated for the new angiotensin I converting enzyme (ACE) inhibitor. Thy hydrolysate was separated into three major types, with molecular weight cut-off (MWCO) values less than 10 kDa, 5 kDa and 1 kDa of ultrafiltration membranes, respectively. ACE inhibitory peptides were isolated from the fractions passed through MWCO 1 kDa membrane, and purified by using ion-exchange chromatography on a SP-Sephadex C-25 column, gel filtration on a Sephadex G-15 column, and HPLC on an ODS column. The purity was identified with capillary electrophoresis. The amino acid sequences of two peptides were Met-Ile-Pro-Pro-Tyr-Tyr (IC50=10.9 ${\mu}$M) and Gly-Leu-Arg-Asn-Gly-Ile (IC50=35.0 ${\mu}$M)

• 한국잠사곤충학회지
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• 제41권3호
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• pp.211-215
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• 1999

The pure-separation of calcium chloride-treated fibroin hydrolysates could be carried out using gel filtration chromatography. Also, the effect of its enzymatic hydrolysis was investigated in order to find out the enhancement of their functionality. The average molecular weight(Mw), solubility and free amino acid compositions of three hydrolysates samples (calcium chloride, calcium chloride-flavourzyme and calcium chloride-thermoase)were measured to compare their characteristics. The molecular weight of calcium chloride hydrolysate was about Mw 46,800 and it can be reduced to Mw 12,500 and 1,070 upon the enzymatic hydrolysis by flavourzyme and thermoase, repectively. A solubility of calcium chloride-treated samples shows about 60% while calcium chloride/enzyme-treated samples are perfectly soluble (100% solubility). The total amino acid composition of calcium chloride enzymatic hydrolysates are much higher than that of calcium chloride hydrolysate.

• 수산해양교육연구
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• 제27권2호
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• pp.467-475
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• 2015

김을 첨가한 빵의 제빵성을 개선하기 위하여 페이스트 상의 김 가수분해물의 첨가가 반죽 및 제빵 특성에 미치는 영향을 조사하였다. 김 가수분해물 제조 조건 설정을 위해 김 분말에 5배량의 물을 넣고 0.5% Flavouzyme 단백질 가수분해 효소를 첨가하여 $50^{\circ}C$에서 가수분해 시간을 달리하면서 가수분해물을 제조한 후 제빵성을 측정하였다. 효소 가수분해 시간이 증가함에 따라 제빵성이 증가하였으며 가장 제빵성이 우수한 9시간 가수분해한 김 가수분해물은 수분 86.0 %, 단백질 6.5%, 회분 2.6%, 총 식이섬유 3.9%, 아미노산성 질소 0.8%, pH 5.72, 명도 37.88, 점성은 Pas 388.5로서 유동성 반 액체 상태였다. 김 가수분해물 첨가량에 따른 반죽의 발효 특성을 조사한 결과 8% 구운 김 분말 첨가에 상당하는 김 가수분해물을 첨가한 시료의 가스 발생율, 가스 보유율및 반죽 물성이 분말 김 첨가와 대조구보다 우수하였고 제빵 품질이 개선되었다. 또한 반죽의 반죽형성시간은 대조구나 구운 김 첨가 반죽보다 발효시간이 짧아 short time dough 공정이 유효하였으며 glucose oxidase 효소를 첨가하거나 HPMC와 CMC 친수성 검류를 첨가할 경우 제빵성이 더욱 개선되었고 이들을 복합적으로 활용할 경우 더욱 상승효과가 있었다.

• Preventive Nutrition and Food Science
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• 제14권2호
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• pp.123-128
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• 2009

This study was conducted to evaluate the weight reduction effect of yeast hydrolysate-SR101. Thirty female college students participated in a 6 week weight control program. All subjects were randomly assigned to either the placebo group, YH-SR101 (yeast hydrolysate-SR101) group, or eX diet (product of yeast hydrolysate-SR101) group. The mean energy intake of the placebo group was 1445.2${\pm}$364.0 kcal (carbohydrate: 60.1%, protein: 25.6%, fat: 14.3%), while those of the YH-SR101 and the eX diet group were 1505.6${\pm}$296.2 kcal (carbohydrate: 60.5%, protein: 22.2%, fat: 14.8%) and 1353.8${\pm}$326.3 kcal (carbohydrate: 63.2%, protein: 20.9%, fat: 15.9%), respectively. The placebo group lost 0.19${\pm}$1.14 kg of body weight, while the treatment groups (YH-SR101 and eX diet) lost 1.13${\pm}$0.83 and 1.54${\pm}$0.74 kg of body weight, respectively. There were significant differences in the decrease in body weight between the placebo and the treatment group (p<0.05). There were also significant differences in the decrease in fat mass between the placebo and treatment group (p<0.05). Furthermore, the BMI of the YH-SR101 and the eX diet groups also differed significantly before and after the diet program (p<0.05). Additionally, the BMI and waist size reduction of the treatment groups (YH-SR101 and eX diet group) differed significantly when compared to the placebo (p<0.05). The reduction of the resting metabolic rate (RMR) blood glucose, total-cholesterol, HDL-cholesterol, LDL-cholesterol and triglyceride did not differ significantly among groups. Taken together, these findings indicate that consumption of yeast hydrolysate-SR101 and eX Diet may lead to decreased body weight and fat.