• 한국조리학회지
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• 제23권7호
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• pp.63-70
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• 2017

The purpose of this study was to investigate the effects of proteolytic enzymes in Letinus edodes powder which has the ratio of 0%, 2%, 4%, and 8% on the tenderness and sensory characteristics of beef. Beef eye of rounds were marinated in distilled water (Control), 2% L. edodes (L2), 4% L. edodes (L4), and 8% L. edodes (L8). As a result, the enzyme activities have shown to have higher activity (p<0.001) as the amount of freeze-dried Letinus edodes powder increased. The pH and color of the meat were slightly different between the C (control) group and the sample groups. The cooking loss showed the lowest value of control (p<0.01), and water holding capacity showed the highest value of L8. Furthermore, the sample groups exhibited lower shear force values compared with the control (p<0.05). L4 and L8 showed muscle proteolytic effects compared with the control. In case of sensory evaluation, L4 showed significantly higher values in terms of color (p<0.05), flavor (p<0.01), taste (p<0.01), tenderness (p<0.01), juiciness (p<0.01), and overall acceptance (p<0.01). Based on the results, this study conclude that adding of 4% around freeze-dried Letinus edodes powder may be the best optimization ratio for sensory character and tenderization of the beef.

• Animal Bioscience
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• 제37권7호
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• pp.1277-1288
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• 2024

Objective: This study was aimed to investigate the effect of fresh and dried hydrolyzed Cordyceps militaris (CM) mushroom with proteolytic enzymes; bromelain (CMB), flavorzyme (CMF), and mixture of bromelain: flavorzyme (CMBF) on quality properties of spent hen chicken. Methods: Mushroom extract (CME) were combined with three proteolytic enzyme mixtures that had different peptidase activities; stem bromelain (CMB), flavorzyme (CMF), and mixture of stem bromelain:flavorzyme (CMBF) at (1:1). The effect of these hydrolysates was investigated on spent hen breast meat via dipping marination. Results: Hydrolyzation positively alters functional properties of CM protease. in which bromelain hydrolyzed group (CMB) displayed the highest proteolytic activity at 4.57 unit/mL. The antioxidant activity had a significant increment from 5.32% in CME to 61.79% in CMB. A significantly higher emulsion stability index and emulsification activity index compared to CME were another result from hydrolyzation (p<0.05). Texture properties along with the shear force value and myofibrillar fragmentation index were notably improved under CMB and CMBF in fresh condition. Marination with CM mushroom protease that was previously hydrolyzed with enzymes was proven to also increase the nucleotide compounds, indicated by higher adenosine 5'-monophosphate (AMP) and inosine 5'-monophosphate (IMP) in hydrolysate groups (p<0.05). The concentration of both total and insoluble collagen remained unchanged, meaning less effect from CM protease. Conclusion: This study suggested the hydrolyzation of CM protease with bromelain or a mixture of bromelain:flavourzyme to significantly improve functional properties of protease and escalate the taste-related nucleotide compounds and texture profiles from spent hen breast meat.

• The Korean Journal of Physiology and Pharmacology
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• 제14권2호
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• pp.71-75
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• 2010

To investigate the intestinal absorption of a fibrinolytic and proteolytic lumbrokinase extracted from Eisenia andrei, we used rat everted gut sacs and an in situ closed-loop recirculation method. We extracted lumbrokinase from Eisenia andrei, and then raised polyclonal antibody against lumbrokinase. Fibrinolytic activity and proteolytic activity in the serosal side of rat everted gut sacs incubated with lumbrokinase showed dose- and time-dependent patterns. Immunological results obtained by western blotting serosal side solution using rat everted gut sacs method showed that lumbrokinase proteins between 33.6 and 54.7 kDa are absorbed mostly by the intestinal epithelium. Furthermore, MALDI- TOF mass spectrometric analysis of plasma fractions obtained by in situ recirculation method confirmed that lumbrokinase F1 is absorbed into blood. These results support the notion that lumbrokinase can be absorbed from mucosal lumen into blood by oral administration.

• Fisheries and Aquatic Sciences
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• 제18권4호
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• pp.349-357
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• 2015

To reutilize fisheries waste, we isolated a bacterial strain from a coastal area located in Busan. It was identified as Bacillus licheniformis TK3-Y. Using plate assay and 500-mL flask experiments, we found that the isolate simultaneously possessed cellulolytic, proteolytic, and lipolytic activities with salt tolerance. 10% (v/v) inoculums, were used to examine the biodegradation characteristics of the TK3-Y strain on carboxymethylcellulose, skim milk, and olive oil media. The optimum conditions for pH, temperature, agitation speed, and NaCl concentration on each 1% substrate were 6, $50^{\circ}C$, 180 rpm, and 17.5%, respectively. Under optimal conditions, the TK3-Y strain showed 1.07 U/mL cellulolytic, 1,426 U/mL proteolytic, and 6.45 U/mL lipolytic activities. Each enzyme was stable within a range of 17.5-35% NaCl. Therefore, the salt tolerance ability of strain TK3-Y was superior to other related strains. In degradation of a mixed medium containing all three substrates, both the cellulolytic and proteolytic activities were somewhat lower than those on each single substrate, while the lipolytic activity was somewhat higher. From the above results, the TK3-Y strain appears to be a good candidate for use in the efficient treatment of fisheries waste in which components are not collected separately.

• 한국균학회지
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• 제14권1호
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• pp.25-30
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• 1986

Sarcodon aspratus (Berk.) S. Ito에서 효소분획을 추출하여 casein 및 여러 식품 단백질기질을 조제하여 그것에 대한 분해작용을 실험하였다. Casein을 크게 분해하고 각 식품단백질기질도 분해하였으므로 protease의 존재를 알게 되었고 여러 기질에 대해 표준 pepsin과 비교할때 거의 동일한 역가를 나타내었으므로 우수한 protease가 함유되어 있음을 규명하였다. 아울러 능이가 육류체증 치료에 민간약으로 사용되는 근거를 제시하였다고 사료된다.

• 한국임상약학회지
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• 제14권1호
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• pp.24-31
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• 2004

There was clinical study to support the efficacy that the anti-inflammatory and analgesic properties of deoxyribonuclease, bromelain helped to reduce symptoms of inflammation. The current study investigated the effects of deoxyribonuclease, bromelain on local traumatic edema. The author used a drug containing proteolytic and mucolytic enzymes, deoxyribonuclease and bromelain, into 61 patients from 16 to 89 years old. The therapeutic response and tolerance had been excellent, which was permitted to a swift resolution on local traumatic edema and a prompt functional reestablishment. These results demonstrated that the drug was effective in local edema symptoms, pains and improving general condition suffering from trauma. Consequently, the use of the proteolytic and mucolytic enzyme$(Deanase^{(R)})$ require improvement in the rehabilitation of the injured.

• BMB Reports
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• 제38권6호
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• pp.633-638
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• 2005

Biosynthesis of prostanoids is regulated by three sequential enzymatic steps, namely phospholipase $A_2$ enzymes, cyclooxygenase (COX) enzymes, and various lineage-specific terminal prostanoid synthases. Prostaglandin E synthase (PGES), which isomerizes COX-derived $PGH_2$ specifically to $PGE_2$, occurs in multiple forms with distinct enzymatic properties, expressions, localizations and functions. Two of them are membrane-bound enzymes and have been designated as mPGES-1 and mPGES-2. mPGES-1 is a perinuclear protein that is markedly induced by proinflammatory stimuli, is down-regulated by anti inflammatory glucocorticoids, and is functionally coupled with COX-2 in marked preference to COX-1. Recent gene targeting studies of mPGES-1 have revealed that this enzyme represents a novel target for anti-inflammatory and anti-cancer drugs. mPGES-2 is synthesized as a Golgi membrane-associated protein, and the proteolytic removal of the N-terminal hydrophobic domain leads to the formation of a mature cytosolic enzyme. This enzyme is rather constitutively expressed in various cells and tissues and is functionally coupled with both COX-1 and COX-2. Cytosolic PGES (cPGES) is constitutively expressed in a wide variety of cells and is functionally linked to COX-1 to promote immediate $PGE_2$ production. This review highlights the latest understanding of the expression, regulation and functions of these three PGES enzymes.

• 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.

• 한국수산과학회지
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• 제16권3호
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• pp.216-224
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• 1983

해산복족류의 소화관조직에 분포하는 단백질분해효소의 활성에 미치는 pH, 온도, 화학약제, 저온보존 등의 영향을 밝히므로서 그 생리 생태학적 관련 지식을 얻고, 나아가서 그 정제를 위한 몇가지 기본적인 성질을 구명코자 본 연구를 시도하였다. 실험 결과를 요약하면 다음과 같다. 1. 군소, 소라, 전복의 소화관조직에서 추출된 단백질분해효소의 활성최적조건에서의 활성을 보면, 산성역과 약산성역에서는 전복이 다른 두 복족류에 비하여 2배 혹은 그 이상 높았으며, 알카리성역에서는 군소가 다른 두 복족류이 비하여 6배 혹은 그 이상 높은 특징을 보였다. 2. 화학약제가 효소의 활성이 미치는 영향을 종합하여 보면, 대체로 금속이온중의 $Mn^{2+}$, 실험에 쓴 전 환원제, 킬레이트제중의 EDTA, SH 시약중의 DTT 등에 의하여 활성화하였고 금속이온중의 $Hg^{2+}$ 및 변성제중의 SDS 등에 의하여서는 공통적으로 조해를 받았다. 3. 이들 효소가 보인 활성능의 저온보존에 의한 영향을 보면, $0^{\circ}C$와 $-20^{\circ}C$에 보관하였을 때, 군소와 소라의 산성과 약산성역에서 최적활성조건을 보이는 효소들은 보관기간의 경과에도 영향을 보이지 않았지만 알카리성역에서 최적활성조건을 보인 효소들은 보관일수의 경과와 더불어 활성이 저하하여 불안정함을 알았다. 그러나, 전복의 약산성역에서 최적활성조건을 보이는 효소는 보관기간의 경과에도 활성에는 영향이 없었으나 산성과 알카리성역에서 최적활성조건을 보인 효소들은 보관기간의 경과와 더불어 활성이 저하하여 저온에서는 불안정함을 알 수 있었다.

• Asian-Australasian Journal of Animal Sciences
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• 제16권6호
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• pp.884-888
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• 2003

Proteolytic enzymes are used for meat tenderization, an important process with regard to consumer preference. The proteolytic enzyme, IVRIN was isolated from the plant Cucumis pubescens W and its effect on physico-chemical properties and lipid profile of thigh and breast muscle of culled, desi and broiler birds was studied. Fifty-gram meat was treated with IVRIN containing 32.5 mg enzyme protein at $60^{\circ}C$ for 20 min. The pH of IVRIN treated meat was decreased significantly (p<0.01) and the effect was more pronounced in breast than thigh muscle. The water holding capacity (WHC) was increased significantly (p<0.01) in broiler as compared to desi and culled bird, and in breast compared to thigh muscle. IVRIN failed to produce any impact on muscle fiber diameter (MFD). The MFD of desi was significantly higher (p<0.01) than broiler and culled birds. The total lipid concentration in thigh and breast muscle of desi was lower (p<0.01) than broiler and culled birds, latter being similar in this respect. The cholesterol content was lower (p<0.01) in breast than thigh muscle, in broiler than desi and culled and in IVRIN treated than untreated meat samples. The phospholipid concentration was unaffected by IVRIN. Broiler and culled birds exhibited more phospholipid content than desi birds.