• 한국식품영양학회지
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• 제15권1호
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• pp.29-35
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• 2002

단체급식소 12개소의 식단을 수거하여 각 메뉴별 및 1인분식단별NA함량을 분석하였고 인공소화 기법을 활용하며 체내에서 생성 가능한NA의 함량을 예측하였다. 육류와 어패류를 주재료로 요리된 메뉴들의 인공소화 전.후NA 함량을 분석한 결과 멸치볶음에서 NDMA 함량이 흔적량~4.87$\mu\textrm{g}$/kg으로 가장 높았고, 채소류를 주재료로 한 메뉴들에서는 불검출에서 흔적량의 NDMA가 정량되었으며, 인공소화 후에도 흔적 량 이하로 정량되었다 1인 분량의 식사를 수거하여 인공소화 전 . 후의 NA를 분석한 결과NDMA는 인공소화 전 0.20~0.78$\mu\textrm{g}$/kg의 범위였으나 인공소화 후 에는 0.43~0.80$\mu\textrm{g}$/kg으로 약간 증가하였다. 상기의 분석 결과를 기초로 하여 성인 1일 NA섭취량을 계산한 결과 0.60~2.34$\mu\textrm{g}$/day/person이며, 인공소화를 통한 체내에서의 생성량을 고려하면 최대 5.15$\mu\textrm{g}$/day/ person으로 추정된다.

• Mycobiology
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• 제39권1호
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• pp.67-69
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• 2011

A cell-free extract of Saccharomyces cerevisiae containing the angiotensin I-converting enzyme (ACE) inhibitory peptide was treated in a successive simulated gastric-intestinal bioreactor (step 1: amylase digestion, step 2: gastric fluid digestion, step 3: intestinal fluid digestion) to illustrate the absorption pattern of antihypertensive ACE inhibitory peptide, and the ACE inhibitory activities of each step were determined. Total ACE inhibitory activities of step 1, step 2, and step 3 were 55.96%, 80.09%, and 76.77%, respectively. The peptide sequence of each steps was analyzed by MS/MS spectrophotometry. Eleven kinds of representative peptide sequences were conserved in each step, and representative new peptides including RLPTESVPEPK were identified in step 3.

• 한국식품과학회지
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• 제47권6호
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• pp.793-796
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• 2015

The in-vitro starch digestibility of white and brown rice flours was continuously characterized from a rheological point of view. Specifically, the in-vitro viscosities of the rice digesta samples were monitored under simulated oral, gastric, and intestinal conditions. A trend of decreasing viscosities in all the digesta samples was observed during the in-vitro digestion. After cooking, the brown rice sample exhibited lower viscosity than that of the white rice flour due to the presence of more non-starch components. A similar tendency was observed during the simulated oral and gastric digestions. However, the viscosity crossover between the white and brown rice samples was observed during intestinal digestion. In addition, the amount of glucose released from the brown rice flour was significantly lower than that from the white rice flour. Thus, the slower rate of starch hydrolysis in the brown rice flour could be related to its in-vitro rheological behaviors.

• 한국식품영양과학회지
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• 제41권9호
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• pp.1310-1314
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• 2012

본 실험은 제초제 내성을 가지는 CP4EPSPS를 도입시킨 유전자재조합 콩을 이용하여 인공위액의 비율에 따른 도입 단백질의 소화특성을 평가하고, 열처리가 유전자재조합 콩의 도입단백질의 소화성에 미치는 영향을 살펴보았다. 유전자재조합 콩과 펩신의 비율에 따른 도입단백질 CP4EPSPS의 소화성은 인공위액 즉 펩신의 양에 따라 차이를 나타내 유전자재조합 식품의 도입단백질에 대한 소화성 평가에서 펩신의 양이 중요한 요인이 됨을 알 수 있었다. 또한 유전자 재조합 콩에 대한 예열처리가 도입단백질 CP4EPSPS의 펩신에 대한 내성을 많이 감소시켜 소화성을 높이는 것으로 나타났다. 따라서 앞으로 유전자재조합식품의 안전성을 평가하는 in vitro 소화평가 시험에서 생리학적 측면에 근거한 인공위액의 비율을 반영함으로써 보다 정확한 도입단백질의 소화성에 대한 평가가 필요하리라 사료되며, 또한 콩의 주요 섭취방법인 열처리에 따른 도입단백질의 소화특성을 평가함으로써 유전자재조합 콩의 안전성에 대한 신뢰도 제고를 위한 기초자료가 될 것으로 기대된다.

• 생명과학회지
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• 제14권6호
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• pp.925-930
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• 2004

양파 열수 추출물의 항산화능 및 인공소화 전과후의 항돌연변이 효과를 BHT와 ascorbic acid와 비교하여 조사하였다. 총 페놀 및 플라보노이드의 함량은 노란색 양파 추출물이 횐색 양파 추출물보다 많았으며, 양파 추출물의 과산화수소 소거능은 농도가 증가함에 따라 비례적으로 증가하였다. $\beta-carotene-linoleate\;system$에서 항산화능과 reducing power는 증가되었으나, BHT와 ascorbic acid보다는 낮았다. 양파열수 추출물의 인공소화 후에 IQ와 MNNG로 처리된 Salmonella typhimurium TA80과 TA100에 대하여 항돌연변이 효과가 나타났으며, 노란색 양파가 횐색 양파보다 높게 나타났다. 결론적으로 양파 추출물을 소화시키면 항산화 및 항돌연변이의 효과는 양파의 페놀과 플라보노이드의 성분 변화에 의한 것으로 판단된다.

• 한국식품조리과학회지
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• 제33권2호
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• pp.181-189
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• 2017

Purpose: This study was conducted to examine the effects of the starch concentration of filled hydrogel and the addition of ${\alpha}-amylase$ and simulated mastication processing in an oral phase on lipid digestion and ${\beta}-carotene$ bioaccessibility of filled hydrogels. Methods: Lipid digestion and ${\beta}-carotene$ bioaccessibility of the filled hydrogels were measured after the samples were passed through an in vitro gastrointestinal tract model consisting of oral, gastric, and small intestinal phases. Results: The initial rate and final extent of lipid digestion were higher in the filled hydrogels than in the emulsion when the filled hydrogels were treated in an oral phase without simulated mastication processing and addition of ${\alpha}-amylase$, regardless of starch concentration. However, when the filled hydrogels were minced using mortar and pestle for 2 min and were exposed to ${\alpha}-amylase$, the filled hydrogel fabricated with 5% starch showed the lowest lipid digestion rate and extent compared to the emulsion and other filled hydrogels. Bioaccessibility of ${\beta}-carotene$ was higher in the filled hydrogels than in the emulsion, regardless of the digestion method performed in an oral phase and starch concentration. However, there were appreciable differences in bioaccessibility of the filled hydrogels depending on whether or not simulated mastication and addition of ${\alpha}-amylase$ were employed. Conclusion: These results suggested that the rheological properties of initial filled hydrogels and simulated mastication processing in an oral phase plays an important role in determining the lipid digestion and ${\beta}-carotene$ bioacccessibility entrapped within filled hydrogels.

• Animal Bioscience
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• 제35권10호
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• pp.1592-1605
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• 2022

Objective: The objective of this study was to select an effective in vitro digestion-fermentation model to estimate the effect of decreasing dietary crude protein (CP) on odor emission during pig production and to suggest potential prediction markers through in vitro and in vivo experiments. Methods: In the in vitro experiment, three diet formulations with different CP contents (170 g/kg, 150 g/kg, and 130 g/kg) but containing the same standardized ileal digestible essential amino acids (SID-EAA) were assessed. Each diet was evaluated by two different in vitro gastric-intestinal phase digestion methods (flask and dialysis), combined with fresh pig feces-ferment inoculation. Eighteen growing barrows (31.9±1.6 kg) were divided into three groups: control diet (180 g CP/kg, without SID-EAA adjustment), 170 g CP/kg diet, and 150 g CP/kg diet for 4 weeks. Results: The in vitro digestion results indicated that in vitro digestibility was affected by the gastric-intestinal phase digestion method and dietary CP level. According to the gas kinetic and digestibility results, the dialysis method showed greater distinguishability for dietary CP level adjustment. Nitrogen-related odor compounds (NH₃-N, indole, p-cresol, and skatole) were highly correlated with urease and protease activity. The feeding study indicated that both EAA-adjusted diets resulted in a lower odor emission especially in p-cresol and skatole. Both protease and urease activity in feces were also closely related to odor emissions from nitrogen metabolism compounds. Conclusion: Dialysis digestion in the gastric-intestinal phase followed by fresh fecal inoculation fermentation is suitable for in vitro diet evaluation. The enzyme activity in the fermentation and the fecal samples might provide a simple and effective estimation tool for nitrogen-related odor emission prediction in both in vitro and in vivo experiments.

• 한국식품영양과학회지
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• 제33권9호
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• pp.1560-1565
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• 2004

우리나라 전통 발효식품인 젓갈류의 생체내 소화과정에서 니트로사민 생성과 돌연변이원성의 가능성을 예측하기 위하여 실온(18~20$^{\circ}C$)에서 60일간 숙성시킨 멸치 젓갈을 인공적인 소화타액과 위액에 nitrate, thiocyanate, formaldehyde 및 ascorbic acid를 8 mM 이하의 각 농도별로 첨가하여 Nnitrosodimethylamine(NDMA) 생성과 돌연변이원성의 상관성을 조사하였다. 인공소화시 NDMA의 생성은 nitrite,thiocyanate 및 formaldehyde의 첨가농도에 따라서 촉진되었으나, ascorbic acid는 억제제로서 그 첨가농도에 비례하여 생성저해 효과가 나타났으며, 대체로 4 mM 농도에서 무첨가구에 비하여 71.3% 정도가 저해되었다. 돌연변이원성은 숙성시킨 젓갈에 nitrite, thiocyanate 및 formaldehyde를 여러 농도로 첨가하여 인공소화시킬 때에는 증가되었으나, ascorbic acid를 첨가하였을 때에는 현저하게 감소하였다.

• 한국미생물·생명공학회지
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• 제49권3호
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• pp.346-355
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• 2021

Ngoc Linh ginseng is one of the most valuable endemic medicinal herbs in Vietnam. In this study, Ngoc Linh ginseng callus was fermented by Lactobacillus plantarum ATCC 8014 (at 6, 7, and 8 log CFU/ml) to evaluate the extraction efficiency of bioactive compounds. The post-fermentation solution was spray-dried using maltodextrin with or without Stevia rebaudiana (3% and 6% v/v) as the wall material. Bioactive compounds such as polyphenols, polysaccharides, and total saponins, and L. plantarum viability during fermentation and after spray-drying, as well as under simulated gastric digestion, were evaluated in this study. The results showed that probiotic density had a significant effect on bioactive compounds, and L. plantarum at 8 log CFU/ml showed the best results with a short fermentation time compared to other tests. The total content of polyphenols, polysaccharides, and saponins reached 5.16 ± 0.18 mg GAE/g sample, 277.2 ± 6.12 mg Glu/g sample, and 4.17 ± 0.15 mg/g sample, respectively after 20 h of fermentation at the initial density of L. plantarum (8 log CFU/ml). Although there was no difference in the particle structure of the preparation, the microencapsulation efficiency of the bioactive compound in the samples containing S. rebaudiana was higher than that with only maltodextrin. The study also indicated that adding S. rebaudiana improved the viability of L. plantarum in gastric digestion. These results showed that S. rebaudiana, a component stimulating probiotic growth, combined with maltodextrin as a co-prebiotic, improved the survival rate of L. plantarum in simulated gastric digestion.

• 한국축산식품학회지
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• 제39권6호
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• pp.1000-1007
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• 2019

This study investigated protein digestibility of beef puree in infant and adult in vitro digestion models. The simulated digestive juices for infant and adult were prepared. Protein digestibility of beef puree was calculated in the gastric and gastrointestinal compartments. The 10% trichloroacetic acid soluble nitrogen and α-amino group contents of gastric digesta were lower in the infant in vitro digestion model than those in the adult in vitro digestion model (p<0.05). In addition, the gastrointestinal digesta from the infant in vitro digestion model had lower value of the 10% trichloroacetic acid soluble nitrogen and α-amino group contents than those of the adult in vitro digestion model (p<0.05). The results of sodium dodecyl sulfate-polyacrylamide gel electrophoresis showed that the remarkable bands of actin and myosin light chain B were found in the digesta of beef puree from the infant in vitro digestion model. The results of this study revealed the lower protein digestibility of beef puree in infants compared to that in adults. Therefore, the development of ways to increase digestibility of meat protein can improve the nutritional quality of meat products for infants.