• 한국식품저장유통학회지
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• 제19권3호
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• pp.406-412
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• 2012

기능성이 우수한 마늘을 이용하여 건강 기능성 식품을 개발할 목적으로, 통마늘을 설탕과 시럽에 절인 후 36개월간 실온에서 발효 숙성시킨 마늘 발효액의 발효기간에 따른 항균, 항산화 및 혈전용해능과 폴리페놀 함량 변화를 조사하였다. 마늘 발효액의 총 폴리페놀함량은 발효기간이 경과할수록 증가하여 12~36개월간 발효했을때 870~885 mg/100 mL로서 1~6개월간 발효한 경우에 비하여 유의적으로 높은 함량을 나타내었다(p<0.001). 발효기간에 따른 마늘 발효액의 전자공여능과 SOD 유사활성능은 발효기간이 길수록 증가하여 24~36개월에 가장 높았다(p<0.05). 마늘발효액의 식중독세균에 대한 항균활성은 발효 1개월부터 시험한 4종류의 식중독 세균에 대하여 항균활성을 나타내었으며 특히 S. aureus에 대하여 가장 활성이 컸다. 발효기간에 따른 마늘 발효액의 혈전용해능은 24개월 이상 발효시킨 발효액에서 plasmin보다 2배 이상 높은 혈전용해능을 나타내었다. 마늘발효액은 높은 총 폴리페놀 함량과 더불어 우수한 항균, 항산화 및 혈전용해능을 보였으며 발효기간이 길수록 기능성이 증가하는 경향이었다. 마늘 발효액은 항균작용, 항산화작용 및 혈전용해능 등의 우수한 기능성으로 인하여 세포의 산화적 손상을 방지하는 항산화제로서 이용할 수 있을 것으로 판단된다.

• 생명과학회지
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• 제22권9호
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• pp.1207-1213
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• 2012

본 연구에서는 양파가공부산물인 양파껍질을 이용하여 기능성 식품소재로 개발하고자 양파껍질추출물을 제조하였으며 양파껍질추출물에 대한 생리적 기능성과 같은 품질 특성을 조사하였다. 양파껍질추출물에서는 K가 13,767.56~15,506.78 ppm으로 가장 많은 함량을 차지하였고 Na이 8,602.44~9,796.00 ppm, Ca은 4,255.78~4,903.33 ppm으로 세 번째로 많은 함량을 차지하였다. 그리고 Mg, P, Fe은 각각 1,433.11~1,561.22 ppm, 1,212.44~1,428.89 ppm, 760.67~858.89 ppm의 함량을 차지하였고 Zn은 34.11~66.89 ppm으로 미량 검출되었다. Total phenol 함량은 598.57~626.73 mg/g, total flavonoid 함량은 211.73~238.52 mg/g 범위로 quercetin 함량은 93.67~107.29 mg/g의 범위로 나타났다. 양파껍질추출물의 DPPH radical 소거활성은 100 ppm에서 16.45~17.92%, 200 ppm은 29.96~35.41%, 1,000 ppm은 81.05~84.60%의 소거활성을 보였고, SOD 유사활성은 10,000 ppm에서 31.92~39.29%, 20,000 ppm에서 85.85~91.58%의 활성을 나타내었다. 혈전용해능은 20,000 ppm 농도에서는 plasmin에 비해 약 3배 높은 활성을 가졌다. 따라서 양파껍질 추출물은 항산화력 및 항혈전효과능을 가진 기능성소재로서의 활용 가능성을 보였다.

• 한국균학회지
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• 제33권1호
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• pp.11-17
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• 2005

뽕나무버섯 균사체의 생산 및 혈전분해활성을 증대시키고자 배양기질에 7종의 식물체추출물을 첨가하여 증식시킨 결과 가시오가피 뿌리, 유근피, 홍삼박추출물의 첨가가 균사체 중식에 양호하였으나 인삼추출물 첨가에 의해서 유의적으로 증식이 억제되었다. 또한 가시오가피 가지, 유근피, 홍삼박추출물 첨가에 의하여 단백질분해 활성이 무첨가구보다 $36.8{\sim}46.1%$ 정도 증가되어졌으며 옻피, 가시오가피 가지, 홍삼박 첨가구의 혈전분해 활성은 각각 0.70, 0.71, 0 73 plasmin $unit/200\;{\mu}g$ protein으로 무첨가구의 0.44 plasmin $unit/200\;{\mu}g$ protein에 비하여 $59{\sim}65%$ 증가시킬 수 있었다. 뽕나무버섯 균사체의 조효소는 fibrinogen의 $A{\alpha}-chain$에 대해 높은 분해특성을 가지고 있었을 뿐만 아니라 무첨가구가 fibrinogen의 모든 단위체를 완전 분해시 까지 3시간이 소요되었던 반면 홍삼박 첨가구는 2시간 후 모든 단위체가 분해되어 대조구보다 높은 활성을 나타내었다. 현미경을 통한 관찰에서 역시 홍삼박 추출물첨가구가 무첨가구보다 높은 분해 활성을 보였다.

• 대한의생명과학회지
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• 제14권4호
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• pp.249-255
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• 2008

In this study we investigated the biological activities of Crataegi Fructus, including antioxidative, fibrinolytic, $\alpha$-glucosidase inhibitory, and thrombin inhibitory activities. Crataegi Fructus, hot water extract was fractionated into hexane, $CHCLl_3$, ethyl acetate, butanol, and water fractions, and each of these was assayed individually. The water fraction showed the highest extraction yield at 4.08% (w/w). The antioxidative activities of the water, ethyl acetate, and butanol fractions were 31.07%, 45.87%, 50.28%, and 91.74%, respectively. Assays for fibrinolytic activity indicated that only the butanol fraction has significant efficacy at 1.93 plasmin units/ml. Thrombin inhibitory assays indicated that the 10-fold dilutions of the $CHCLl_3$, ethyl acetate, and butanol fractions had inhibitory activities of 34.97%, 41.43%, and 58.10%, respectively. The 10-fold dilutions of the only ethyl acetate fraction demonstrated $\alpha$-glucosidase inhibitory activities of 75.07%. From the above results, we propose that extracts of Crataegi Fructus can be used as a material for the development of biofunctional foods.

• 대한의생명과학회지
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• 제16권3호
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• pp.161-167
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• 2010

In this study, the biological activities of Glycyrrhiza uralensis were investigated, including antioxidative, fibrinolytic, thrombin inhibitory, and a-glucosidase inhibitory activity. The hot water extract of Glycyrrhiza uralensis was fractionated into hexane, $CHCl_3$, ethyl acetate, butanol, and water fractions, and each of these fractions were assayed individually. The water fraction showed the highest extraction yield of 19.45% (w/w). Using the DPPH method, the free radical scavenging activity was to be the strongest in the $CHCl_3$ fraction at 89.3%. Using the fibrin plate method, only the butanol fraction showed a substantial plasmin activity of 0.62 units/ml. In thrombin inhibitory activity tests, a 100-fold dilution of the ethyl acetate fraction showed the strongest activity of 46.9%. In the a-glucosidase inhibitory activity assay, a 100-fold dilution of the $CHCl_3$ fraction showed the strongest activity of 80.6%. In conclusion, the combined results of this study demonstrate that the extracts of Glycyrrhiza uralensis can be used as a material for the development of biofunctional foods for diabetics.

• 한국미생물·생명공학회지
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• 제33권1호
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• pp.24-28
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• 2005

전통 된장으로부터 단백질 분해능이 있으면서 혈전용해활성이 우수한 D-1 균주를 분리하였다. 분리된 D-1 균주는 표준물질인 plasmin 2.51 $\mu}g$과 같은 혈전용해효소활성을 보였으며 이 균주를 동정하기 위하여 세포막 지방산 조성 분석과 탄수화물 이용성을 조사한 결과 김 등[12], 허 등[7] 청국장에서 혈전용해효소활성을 보이는 균주로 보고된 Bacillus subtilis로 유사하게 나타났다. 탄수화물 이용성, 세포막 지방산 분석 그리고 16S rRNA sequence를 통하여 Bacillus속으로 동정 할 수 있었고, 이에 된장으로부터 분리한 혈전용해효소를 생산하는 D-1균주를 최종적으로 Bacillus sp. D-1으로 명명하였으며 앞으로 이 균주를 이용하여 혈전용해효소를 함유하는 기능성 된장과 청국장 제조에 큰 효과를 보일 것으로 기대된다.

• Biomolecules & Therapeutics
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• 제3권2호
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• pp.159-164
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• 1995

Fibrinolytic and fibrinogenolytic activities of the venoms from the Korean snakes, Agkistrodon caliginosus, nosus, Agkistrodon saxatilis and Agkistrodon blomhoffi brevicaudus were compared by fibrin-plate method and polyacrylamide gel electrophoresis, respectively. The venom from A. blomhoffi brevicaudus showed the highest degree of fibrin(ogen)olytic activity, and a protease with the fibrin(open)olytic activity was purified by p-amino-benzamidine affinity chromatography and DEAE ion-exchange chromatography. The purified enzyme had a molecular weight of 50,800 and a capability to degrade the B$\beta$-chain of fibrinogen preferentially to the $A\alpha$-chain, but not the ${\gamma}$-chain. Fibrinolytic activity of the purified enzyme was approximately 3.8 plasmin unit/mg protein.

• Preventive Nutrition and Food Science
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• 제9권1호
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• pp.14-20
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• 2004

Bacillus strains capable of producing fibrinolytic enzyme were isolated from traditional fermented Korean soybean paste and Japanese fermented soybean (Natto). Among the 16 strains, a selected Bacillus sp. was identified as bacillus firmus, with 80.7％ homology, by API kit analysis. Seed starter or B. firmus NA-1 was prepared with 5％ soymilk prepared from micronized soybean powder. To produce fibrinolytic enzyme by B. firmus NA-1 the liquid culture was performed with NB broth (pH 7.0) fortified with 1％ galactose, 0.1% tryptone, and 0.5% $K_2$HPO$_4$, by shaking with 180 rpm at 37$^{\circ}C$. Fibrinolytic enzyme activity reached the highest value at 7.8 unit/mL (plasmin unit) after fermentation for 72 hr. The crude fibrinolytic enzyme showed higher relative activity in the range of pH 7.0∼9.0. The activity of crude fibrinolytic enzyme was well maintained even after concentration by the vacuum evaporation at 5$0^{\circ}C$ for 1 hr.

• Natural Product Sciences
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• 제8권2호
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• pp.66-70
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• 2002

The in vitro anticoagulant and fibrinolytic activities of crude extracts from insects were evaluated in order to find effective therapeutic drugs for the treatment of myocardial and cerebral thrombosis. We prepared three types of extracts (water, methanol and ethylacetate) from 28 insects for use as raw materials for the activity assays. The fibrinolytic activity was tested using the fibrin plate method and the activated partial thromboplastin time and thrombin time were measured for blood clotting activity. With regards to the fibrinolytic system, water extracts of six kinds of insects displayed a remarkable level of activity with a plasmin-like action. The water extracts of [Catharsius molossus, Eupolyphaga sinensis, Huechys sanguinea, Mantidis $o\ddot{o}theca$, Mimela splendens, and Polistes mandarinus (Vespae Nidus)] exhibited the activity. On the other hand, the methanol extracts did not display any fibrinolytic activity. In terms of the coagulation system, an aqueous extract of silkworm Tongchunghacho (Paecilomyces japonica), Oxya japonica japonica and Buthus martensi (Scorpion) increased the clotting time significantly longer (181 times) than the control. These results suggest that crude drugs from insects are useful sources for the development of new drugs for use in treatments involving blood coagulation and fibrinolysis.

• Journal of Dairy Science and Biotechnology
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• 제36권1호
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• pp.49-71
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• 2018

Heat treatment is the most popular processing technique in the dairy industry. Its main purpose is to destroy the pathogenic and spoilage bacteria in order to ensure that the milk is safe throughout its shelf life. The protease and lipase that are present in raw milk might reduce the quality of milk. Plasmin and protease, which are produced by psychrotrophic bacteria, are recognized as the main causes of the deterioration in milk flavor and taste during storage. The enzymes in raw milk can be inactivated by heat treatment. However, the temperature of inactivation varies according to the type of enzyme. For example, some Pseudomonas spp. produce heat-resistant proteolytic and lipolytic enzymes that may not be fully inactivated by the low temperature and long time (LTLT) treatment. These types of enzymes are inhibited only by the high temperature and short time (HTST) or ultra-high temperature (UHT) treatment of milk.