• 한국축산식품학회지
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• 제22권4호
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• pp.343-347
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• 2002

TGF-$\beta$l은 여러 가지 생리활성 기능을 가지고 있기에 기능성식품 및 의약품 소재로 이용될 수 있다. 본 연구에서는 bovine colostrum milk로부터 TGF-$\beta$l을 분리 정제하기 위해 Cel-filtration chromatography, AF-heparin column chromatography 및 AF-heparin column rechromatography를 수행하여 TGF-$\beta$l을 정제하였다. 정제된 TGF-$\beta$1은 비환원조건하에서 전기영동을 수행하여 표준 TGF-$\beta$l과 같은 위치에 단일 band가 나타남으로 TGF-$\beta$l임을 확인하였다. 또한 환원 조건하에서 Western blot을 수행한 결과 TGF-$\beta$l 단일클론 항체와 결합하는 monomer 형태의 밴드를 확인하였다. 정제 TGF-$\beta$1의 회수율은 21%였다.

• Journal of Dairy Science and Biotechnology
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• 제23권1호
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• pp.1-8
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• 2005

우리나라 재래종인 한우의 초유로부터 lactoferrin(Lf)을 분리하기 위해서 batch extraction, ion exchange chromatography, gel filtration chromatography, affinity chromatography 등의 정제과정을 실시하였다. 각 정제 단계에 의해 한우 Lf과 결합되어 있던 여러 물질들이 제거되었으며 한우 초유 1 liter에서 정제과정을 통하여 회수한 Lf의 양은 65mg로 회수율이 29.4%였다. SDS-PAGE와 HPLC를 이용해 확인한 결과, 정제 단계를 거침에 따라 순도가 높아지는 것 알 수 있었다. 정제된 한우 Lf은 분자량이 81 kDa 이고 등전점은 pI 9였으며, 철 함량이 0.56mg/g으로 철 포화도는 약 40.6%로 측정되었다. 한우 Lf과 젖소 Lf은 아미노산 조성과 ${\alpha}$-helix 함량에서 서로 다르게 나타났다. E. coli O111에 대한 항균성은 젖소 Lf이 한우 Lf 보다 높았으며, 최소저해농도(MIC)는 젖소 Lf이 1.5mg/ml, 한우 Lf은 2.75mg/ml로 젖소 Lf의 항균 활성이 더 높은 것으로 나타났다.

• 한국축산식품학회지
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• 제26권3호
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• pp.368-374
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• 2006

We have studied on characterization and cheese making like mineral contents, protein composition and coagulation pattern on equine milk. At first, for contents of mineral on equine milk, It was lower in equine than bovine milk Contents of Na, Mg, P, Ca and K the major minerals, were indicated as 18.3 mg, 0.4 mg, 33.3 mg, 80.9 mg and 134.9 mg respectively by 100 g. In the distribution of nitrogen, the ratio NPN to Nt was indicated as 9.8% while that of bovine milk was 7%. And In NCN, its percentage was indicated as 45.6% shelving that Equine casein was lower than bovine. From these results, equine milk could not be applicable to cheese production since there are no coagulable nitrogen fraction such as ${\kappa}$-casein, as there aye with bovine milk. Equine milk will be more acceptable if we accept that the phylogenic affinity is near to human. It is the same as equine from the view points that monogastric, which did not contain ruminant's casein. For the rennet coagulation, equine milk was different than bovine milk. Equine milk did not coagulated by rennet after the addition of $Ca^{2+}$. But when bovine ${\kappa}$-casein was added in the presece of rennet, and $Ca^{2+}$ to equine milk, coagulation occurred. Such phenomenon was also observed by the use SEM. Verification of ${\kappa}$-casein by SDS-PACE did not existed in equine milk. The Casein of equine milk(54.4%) is similar to human milk in that casein/whey is about 1. For equine milt this can be explained because distance between casein and Ca is great, casein being lower, which result in reaction of casein with $Ca^{2+}$ because it could not activated which lasting time of coagulation is too long.

• Bulletin of the Korean Chemical Society
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• 제27권11호
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• pp.1801-1808
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• 2006

The interaction between whey carrier protein $\beta$-lactoglobulin type A and B (BLG-A and -B) and 2,2'-bipyridin n-hexyl dithiocarbamato Pd(II) nitrate (BPHDC-Pd(II)), a new heavy metal complex designed for anticancer property, was investigated by fluorescence spectroscopy combined with chemometry and circular dichroism (CD) techniques. A strong fluorescence quenching reaction of BPHDC-Pd(II) to BLG-A and -B was observed. Hence, BPHDC-Pd(II) complex can be bound to both BLG-A and -B, and quench the fluorescence spectra of the proteins. The quenching constant was determined using the modified Stern-Volmer equation. The binding parameters were evaluated by fluorescence quenching method. The results of binding study provided evidences presence of two and three sets of binding sites on the BLG-B and -A, respectively, for BPHDC-Pd(II) complex. Using fluorescence spectroscopy and chemometry, the ability of BLG-A and -B to form an intermediate upon interaction with BPHDC-Pd(II) complex was assessed. CD studies displayed that under influence of different concentrations of BPHDC-Pd(II) complex, the regular secondary structure of BLG-B had no significant changes, whereas for BLG-A a transition from $\alpha$-helix to $\beta$-structure was appeared. The results for both of BLG-A and -B displayed that BPHDC-Pd(II) complex can induce a conformational transition from the native form to an intermediate state with a slightly opened conformation, which is detectable with chemometry analyses.

• 한국축산식품학회지
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• 제30권3호
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• pp.443-448
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• 2010

유제품, 김치 및 신생아 분변 등에서 유산균을 분리하여 우유 casein을 분해시켜 배양상등액에 존재하는 serine의 함량을 측정함으로써 간접적으로 CPP 생산을 평가하였다. CPP 생산 능력은 OPA방법으로 측정했을 때 E. faecalis A-2 균주가 1.244 mg/mL로 가장 많은 peptide를 생산 하였다. 본 실험에 사용된 유산균의 경우, 세포내 효소와 세포외 효소로 각각 나누어 proteolytic 활성을 평가한 결과 세포내 효소에 의한 proteolytic 활성은 E. faecalis A-6 균주가 가장 높은 것으로 나타났으며, 세포외 효소에 의한 proteolytic 활성은 L. plantarum A-14 균주에서 가장 높게 나타났다. 가용성 칼슘함량은 Leuconostoc mesenteroides A-1(11 mg/dL), E. durans A-16(10.481 mg/dL), 그리고 L. planatarum A-3(10.356 mg/dL) 균주의 경우에는 대조구보다 높은 유리 칼슘함량을 나타내었다. 따라서 이러한 유산균을 이용한다면 소장 내에서 칼슘 흡수를 극대화시킬수 있는 장점이 있어 이들 유산균을 이용한 고칼슘 제품 개발이 가능할 것이다.

• 농업과학연구
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• 제49권3호
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• pp.571-582
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• 2022

Cacao, a major ingredient for making chocolate, has been shown to have potent antioxidant effects. The consumption of raw cacao has beneficial effects on health. This study determined the fermentation properties of yoghurt that was manufactured with cacao nibs (Theobroma cacao L.). The pH of the yogurt containing the cacao nibs was lower than that of the control, and this reduction was both concentration and fermentation time-dependent. Furthermore, the number of lactic acid bacteria in the yogurt made with cacao and its viscosity increased in a cacao nibs dependent manner. In particular, the yoghurt with 5% cacao nibs added had the highest number of lactic acid bacteria at 48 hours at the end point of the fermentation. Whey protein degradation in yogurt containing cacao nibs increased with the fermentation time, and the organic acid production, especially lactic acid, in the yogurt containing cacao nibs increased significantly after 16 hours of fermentation. In addition, the total polyphenol content of the yogurt containing cacao nibs increased, which was proportional to the amount added. Sensory evaluations of the yogurts indicated that overall taste was less desirable as cacao nib loadings increased from 1 to 5% compared with controls. This result is due to the excessive acidity, which was strongly perceived in the absence of added sugar. The development of yogurts with cacao nibs is expected to contribute much to the appeal of fermented milk.

• Asian-Australasian Journal of Animal Sciences
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• 제22권1호
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• pp.99-106
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• 2009

For Exp. 1, 120 ((Yorkshire${\times}$Landrace)${\times}$Duroc) weaned pigs (7.96${\pm}$0.01 kg average initial BW, 21 days weaning) were used in a 28 d-growth assay to determine the effects of replacing soy protein concentrate (SPC) with fermented soy protein (FSP) in a starter diet (d 0 to 7) on the growth performance, apparent fecal amino acid digestibility and subsequent performance in weaned pigs. Dietary treatments included: i) FSP0 (basal diet; whey-skim milk powder-SPC based diet); ii) FSP5 (replacing SPC with 5% FSP); iii) FSP10 (replacing SPC with 10% FSP). Pigs were fed the phase I diet for 7 days, and then each group was fed a common commercial diet for 21 days to determine the effect of previous diet on subsequent performance. Average daily gain (ADG) from d 5 to 7 (linear effect, p = 0.01) and d 7 to 14 (linear effect, p<0.001) were increased as FSP level increased. The pigs fed with FSP was heavier than the pigs fed with SPC at d 5 to 7 and d 7 to 14 after weaning (p<0.05). In the entire period (d 0 to 28), there were no significant differences in weight gain and final weight between SPC and FSP diets (p>0.05). Average daily feed intake (ADFI) was higher in pigs fed with the 5% FSP diet than those fed with the other diets at d 0 to 2 post-weaning (quadratic effect, p = 0.05). Also, for the entire period of phase I (d 0 to 7), pigs consumed more 5% FSP diet compared to other treatments (quadratic effect, p = 0.03). Gain/feed (G/F) was not affected by dietary SPC or FSP in phase I and subsequent periods, but G/F from d 5 to 7 after weaning was improved linearly (p = 0.04) as dietary FSP level increased. Pigs fed with 10% FSP also improved G/F compared with those fed only SPC (p<0.05). At d 7, there were linear increments in fecal dry matter (DM) (p<0.1) and nitrogen (N) (p<0.01) digestibilities as the dietary FSP level increased. The digestibilities of fecal essential and total amino acids were increased as the FSP level increased (linear effect, p<0.1). For Exp. 2, three ((Yorkshire${\times}$Landrace)${\times}$Duroc) weaned barrows (average initial BW of 7.32 kg) were surgically fitted with a simple T-cannula approximately 15 cm prior to the ileo-cecal junction. The experimental designs were 3${\times}$3 latin squares with pigs and periods as blocking criteria. Dietary treatments and composition were the same as in Exp. 1. Apparent ileal N digestibility was increased as FSP level was increased (linear effect, p<0.05). The dietary treatments (SPC and FSP) did not affect apparent ileal DM digestibility (p>0.05). Among essential amino acids, apparent digestibility of ileal arginine (Arg), lysine (Lys), methionine (Met) and phenylalanine (Phe) were improved as the FSP level increased (linear effect, p<0.1). Also, apparent ileal total essential, non-essential and total amino acid digestibilities were increased linearly (p<0.1). In conclusion, replacing SPC with fermented soy protein appeared beneficial in growth performance, N and amino acid digestibility during the early 7 days after weaning, and an equivalent effect showed on growth performance in subsequent period of 7 to 28 days after weaning.

• Asian-Australasian Journal of Animal Sciences
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• 제23권1호
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• pp.74-81
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• 2010

The effects of different levels of natural clay enterosorbent on the growth, nutrient availability, and genital organs of post-weaning female pigs fed with an addition of zearalenone (ZEA) were investigated in the study. A total of thirty-five post-weaning gilts ($L{\times}Y{\times}D$) with an average body weight of 12.36${\pm}$1.46 kg were used in the test. The gilts were raised individually in metabolism cages and fed a corn-soybean meal-whey basal diet with an addition of 0 or 1 mg/kg of ZEA for 24 d with four levels of natural clay enterosorbent added in the feed. The treatments were: i) control; ii) control+2.5 g/kg clay; iii) control+1 mg/kg ZEA; iv) control+1 mg/kg ZEA+1.25 g/kg clay; v) control+1 mg/kg ZEA+2.5 g/kg clay; vi) control+1 mg/kg ZEA+5.0 g/kg clay; vii) control+1 mg/kg ZEA +10 g/kg clay. Pigs fed diets contaminated with additional purified ZEA had significantly reduced apparent digestibility of crude protein (CP), gross energy (GE) and apparent metabolic rate of GE (ME/GE, p<0.05) without changes of net protein utilization (NPU, p>0.05). Final body weight, average daily gain (ADG), average daily feed intake (ADFI), vulva length, vulva width, vulva area, relative weights of genital organ and proliferative changes of the ovary tissues in gilts fed ZEA-contaminated diet were increased (p<0.05) compared to the gilts fed the control diet. Addition of natural clay enterosorbent in the ZEA-contaminated diet showed a positive protection effect on ZEA feeding, and the protection was increased linearly or quadratically as clay content increased. However, in pigs fed a diet with clay alone at 2.5 g/kg level there was no significant impact (p>0.05) on all the parameters as compared to the control. It is suggested that feeding ZEA at about 1.0 mg/kg for 24 days might result in a deleterious effect in pigs, and addition of 5 or 10 g clay enterosorbent per kg diet can effectively neutralize the detrimental effects of the ZEA feeding.

• 한국식품과학회지
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• 제46권2호
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• pp.165-172
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• 2014

시판 우유를 이용하여 고초균과 젖산균의 혼합발효에 의한 호상 요구르트 제조에 미치는 영향을 관찰하였다. 우유 원료를 6시간 동안 고초균 발효를 통해서 고초균 생균수가 초기 $6.0{\times}10^6$ CFU/mL에서 $2.5{\times}10^8$ CFU/mL로 증가되었다. 2차 젖산균 발효시에 생균수 증가 및 산 생성능이 촉진되었으며, 발효 1일 후에 젖산균 생균수 $3.03{\times}10^9$ CFU/mL을 나타내었으며, 고초균은 $4.67{\times}10^5$ CFU/mL로 감소하였다. 단백질 카제인은 1시간 동안 1차 고초균 발효에 의해서 급격하게 가수분해되어 저분자 펩타이드로 전환되었으며, 2차 젖산균 발효시에 유청분리가 최소화되면서 커드형성이 우수하였다. 초기 3시간까지 고초균 발효시에 젖산균에 의해 커드형성능이 양호하였으며, 그 이상의 고초균 발효는 우유의 커드형성을 지연시켰다. 특히 4시간 발효물은 심한 유청분리 현상과 함께 tyrosine 함량이 급격히 증가되어 80 mg% 수준을 나타내었다. 1차 고초균 발효를 수행한 경우에 2차 젖산균 발효에 의한 GABA 생산이 증진되었다. 호상 요구르트 커드의 표면구조는 1차 고초균 발효가 진행될수록 거친 표면적을 나타내었으며, 결론적으로 1차 고초균 발효 3시간, 2차 젖산발효 3일 동안 수행한 경우에 산도 0.92%, pH 4.34, tyrosine 함량 47.39 mg%, GABA 함량이 0.07%로 생성되었다. 우유에 고초균 발효를 단기간 수행함으로서 우유 단백질의 부분 가수분해에 의해서 2차 젖산균 발효시에 균의 생육을 촉진하여 산생성능이 우수하여 호상 요구르트 제조가 용이하였으며, 펩타이드, GABA, probiotics 등이 강화된 호상 요구르트를 제조할 수 있었다.

• 한국식품과학회지
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• 제20권2호
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• pp.170-175
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• 1988

초유 casein micelle의 특성을 조사하였다. 분만직후의 초유로부터 정상유로 이행됨에 따라서 총단백질의 함량은 감소하였으며, casein과 유청단백질의 비율에 있어서 casein은 증가한 반면 유청단백질은 감소하였다. 한편 탈지시킨 초유를 $100,000{\times}g$에서 10분(pellet 1), 30분(pellet 2)및 60분(pellet 3)동안 초원심분리하여 casein micelle을 크기별로 분리하였고, 상징액 중의 casein(serum casein)을 pH4.6에서 산침전 시킴으로 제조하였다. 분만직후의 초유로부터 정상유로 시간이경과함에 따라서 크기가 큰 micelle (pellet 1)의 양은 점차 감소하는 경향을 나타내었고, 중간크기의 micelle (pellet 2)의 양은 분반직후의 것을 제외하면 거의 일정한 수준을 유지하였으며, 작은 크기의 micelle (pellet 3)의 양은 점차 증가하였고, serum casein의 양은거의 일정하게 나타났다. 또 초원심분리에 의하여 얻은 각 casein micelle의 casein함량 중 ${\alpha}_{s1}-$및${\alpha}_{s2}-casein$과${\beta}-casein-5P$의 양은 micelle의 크기가 작아짐에 따라 감소하였으나, x-casein의 양은 현저히 증가하였으며, ${\beta}-casein-1P$(f29~209), (f106-209) 및 (f108~209)의 양에 있어서는 큰 차이가 없었다. 또 serum casein의 조성은 전 casein과 비교하여 볼 때 차이가 있었다.