• Title, Summary, Keyword: Fermented Chitin-chitosan

Search Result 10, Processing Time 0.057 seconds

Characteristics of Chitin and Chitosan Derived from Caridina japonica (토하(Caridina Japonica) 로부터 추출, 제조한 Chitin , Chitosan의 특성)

  • 박원기;김희경;김광윤;범희승;김지열
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.23 no.2
    • /
    • pp.353-357
    • /
    • 1994
  • The aim of the present study was to investigate the characteristics of chitin and chitosan derived from Caridina japonica (CJ) which is using as one of fermented products in the chonnam province of Korea. Percent of chitin produced from CJ was 9.6 $\pm$0.2%. Percent of chitosan derived from chitin was 72.5$\pm$3.6% . Viscosities of chitin and chitosan were 94.4 and 96.7 cps. Molecular weight of them were 4,398,900 and 4,101.100 , respectively. Percents of protein bound to chitin and chitosan were 2.7% and 2.6%, respectively.

  • PDF

Anticardiovascular Diseases Effects of Fermented Garlic and Fermented Chitosan

  • Kim, Hyun-Kyoung;Lee, Jeong-Hun
    • International Journal of Advanced Culture Technology
    • /
    • v.6 no.4
    • /
    • pp.109-115
    • /
    • 2018
  • Garlic is a medicinal plant used throughout the world for its anti-inflammatory, antioxidant, and antiplatelet activities. Chitosan is a natural polysaccharide obtained from chitin, and derivatives of chitosan have been shown to inhibit platelet aggregation and adhesion. We hypothesized that fermented preparations of these products may possess stronger antiplatelet effects than the non-fermented forms owing to the increased bioavailability of the bioactive compounds produced during fermentation. Therefore, we compared these compounds via in vitro and ex vivo platelet aggregation assays by using standard light transmission aggregometry and ex vivo granule secretions from rat platelets. We found that fermented preparations exerted more potent and significant inhibition of platelet aggregation both in vitro and ex vivo. Likewise, ATP release from dense granules of platelets was also significantly inhibited in fermented preparation-treated rat platelets compared to that in non-fermented preparation-treated ones. We concluded that fermented preparations exerted more potent effects on platelet function both in vitro and ex vivo, possibly as a result of the increased bioavailability of active compounds produced during fermentation. We therefore suggest that fermented products may be potent therapeutics against platelet-related CVDs and can be used as antiplatelet and antithrombotic agents.

Effects of Dietary Supplementation of Fermented Chitin-chitosan (FERMKIT) on Toxicity of Mycotoxin in Ducks

  • Khajarern, J.M.;Khajarern, S.;Moon, T.H.;Lee, J.H.
    • Asian-Australasian Journal of Animal Sciences
    • /
    • v.16 no.5
    • /
    • pp.706-713
    • /
    • 2003
  • Two experiments were conducted to evaluate the efficacy of dietary FERMKIT, a commercial toxin binder consisting of probiotic-fermented natural product containing chitin, chitosan and chitosan oligosaccharides ($FERMKITO^{(R)}$, EASY-BIO SYSTEM, Inc., Korea), in binding aflatoxin (AF) and zearalenone (ZEN) and ameliorating their mycotoxicity in meat type ducks. FERMKIT was supplemented to AF contaminated diets (at 120 ppb) at either 0.3 or 0.6% in experiment 1 and to ZEN contaminated diets (at 150 ppb) at 0.6% in experiment 2. In experiment 1 body weight gains were reduced by 37% and mortality was increased by 18% in ducks fed diet contaminated with AF at 120 ppb compared to ducks fed control diet (<10 ppb AF) for the 4-wk experimental period. However, dietary FERMKIT supplementation effectively alleviated overall toxicity induced by AF. The significant treatment-related changes in feather growth, web-toe hemorrhage, leg deformity, liver paleness, organ weights, hematological values and serum biochemical values, as compared to the control, were observed. The FERMKIT supplementation significantly diminished the adverse effects of AF and restored all the parameters measured back (<0.05) toward the control values. These findings indicated that FERMKIT, when added at the levels of 0.3 or 0.6% in the 120 ppb AF diets, could modulate the toxicity of AF with percentage sorption capacity of 52.70% at the level 0.3% and 79.85% at the level 0.6% of the diets (experiment 1). In experiment 2, FERMKIT, when added at 0.6% to the 150 ppb ZEN diets for the 4-wk experimental period, diminished the toxicity as shown by body weight gain, weights of testicles, oviducts, Bursa of Fabricius and cloaca eversion score as compared with the controls (<10 ppb ZEN) and 150 ppb ZEN diet with no added FERMKIT. The findings indicated that FERMKIT could be protective against the effects of ZEN in young growing ducks with percentage sorption capacity of 67.11% as evaluated from toxicity index parameter measured when added at 0.6% of the diets containing 150 ppb ZEN.

Monitoring for the Process Conditions of Chitosan Using Response Surface Methodology (반응표면분석에 의한 Chitosan 제조조건의 모니터링)

  • Jeong, Yong-Jin;Lee, Myung-Hee;Lee, Gee-Dong
    • Korean Journal of Food Science and Technology
    • /
    • v.31 no.2
    • /
    • pp.558-563
    • /
    • 1999
  • Response surface methodology was used for monitoring physicochemical properties of chitosan with preparation of chitosan. Deacetylation degree of chitosan was in proportion to NaOH concentration for deacetylation of chitosan. The solubility of chitosan was maximized in 52% (concentration of NaOH), $109^{\circ}C$ (deacetylation temperature) and 123 min (deacetylation time). Viscosity of chitosan was mainly influenced by concentration of NaOH, and was greatly decreased with the increase of concentration of NaOH. The optimum condition ranges for preparation of chitosan was $52{\sim}54%$ NaOH, $100{\sim}115^{\circ}C$ in deacetylation temperature and $100{\sim}140\;min$ in deacetylation time.

  • PDF

Antiplatelet Effects of Garlic and Chitosan: a Comparative Study between Fermented and Non-Fermented Preparations

  • Irfan, Muhammad;Kim, Minki;Kwon, Hyuk-Woo;Rhee, Man Hee;Kim, Hyun-Kyoung
    • Biomedical Science Letters
    • /
    • v.24 no.3
    • /
    • pp.280-284
    • /
    • 2018
  • The incidence of cardiovascular diseases (CVDs) is increasing rapidly in developed countries, with CVDs now representing the leading cause of morbidity and mortality. Natural products and ethnomedicines have been shown to reduce the risk of CVDs. Garlic is a medicinal plant used throughout the world for its anti-inflammatory, antioxidant, and antiplatelet activities. Chitosan is a natural polysaccharide obtained from chitin, and derivatives of chitosan have been shown to inhibit platelet aggregation and adhesion. We hypothesized that fermented preparations of these products may possess stronger antiplatelet effects than the non-fermented forms owing to the increased bioavailability of the bioactive compounds produced during fermentation. Therefore, we compared these compounds via in vitro and ex vivo platelet aggregation assays by using standard light transmission aggregometry and ex vivo granule secretions from rat platelets. We found that fermented preparations exerted more potent and significant inhibition of platelet aggregation both in vitro and ex vivo. Likewise, ATP release from dense granules of platelets was also significantly inhibited in fermented preparation-treated rat platelets compared to that in non-fermented preparation-treated ones. We concluded that fermented preparations exerted more potent effects on platelet function both in vitro and ex vivo, possibly as a result of the increased bioavailability of active compounds produced during fermentation. We therefore suggest that fermented products may be potent therapeutics against platelet-related CVDs and can be used as antiplatelet and antithrombotic agents.

Chitinolytic and Chitosanolytic Activities from Crude Cellulase Extract Produced by A. niger Grown on Apple Pomace Through Koji Fermentation

  • Dhillon, Gurpreet Singh;Brar, Satinder Kaur;Kaur, Surinder;Valero, Jose R.;Verma, Mausam
    • Journal of Microbiology and Biotechnology
    • /
    • v.21 no.12
    • /
    • pp.1312-1321
    • /
    • 2011
  • Enzyme extracts of cellulase [filter paper cellulase (FPase) and carboxymethyl cellulase (CMCase)], chitinase, and chitosanase produced by Aspergillus niger NRRL-567 were evaluated. The interactive effects of initial moisture and different inducers for FP cellulase and CMCase production were optimized using response surface methodology. Higher enzyme activities [FPase $79.24{\pm}4.22$ IU/gram fermented substrate (gfs) and CMCase $124.04{\pm}7.78$ IU/gfs] were achieved after 48 h fermentation in solid-state medium containing apple pomace supplemented with rice husk [1% (w/w)] under optimized conditions [pH 4.5, moisture 55% (v/w), and inducers veratryl alcohol (2 mM/kg), copper sulfate (1.5 mM/kg), and lactose 2% (w/w)] (p<0.05). Koji fermentation in trays was carried out and higher enzyme activities (FPase $96.67{\pm}4.18$ IU/gfs and CMCase $146.50{\pm}11.92$ IU/gfs) were achieved. The nonspecific chitinase and chitosanase activities of cellulase enzyme extract were analyzed using chitin and chitosan substrates with different physicochemical characteristics, such as degree of deacetylation, molecular weight, and viscosity. Higher chitinase and chitosanase activities of $70.28{\pm}3.34$ IU/gfs and $60.18{\pm}3.82$ to $64.20{\pm}4.12$ IU/gfs, respectively, were achieved. Moreover, the enzyme was stable and retained 92-94% activity even after one month. Cellulase enzyme extract obtained from A. niger with chitinolytic and chitosanolytic activities could be potentially used for making low-molecular-weight chitin and chitosan oligomers, having promising applications in biomedicine, pharmaceuticals, food, and agricultural industries, and in biocontrol formulations.

Optimal Culture Conditions and Food Waste Decomposition Effects of Mixed Strains Separated from Traditional Fermented Food and Soils (전통발효식품과 토양으로부터 분리된 혼합균주의 최적생육조건 및 음식물쓰레기 분해 효과)

  • Kim, Min-Sun;Kim, Hee-Jeong;Jung, Eun-Seon;Park, Ju-Yong;Chae, Jong-Chan;Hwang, Kwontack;Lee, Seung-Je
    • Journal of Chitin and Chitosan
    • /
    • v.23 no.4
    • /
    • pp.285-292
    • /
    • 2018
  • In this study, for the purpose of decomposing food waste, the strain was screened from traditional fermented food and soils. The enzyme activity (protease, amylase, cellulase, lipase) experiment was carried out using the paper disc method in 212 strains isolated from 5% NaCl media. Among them, only the strains having enzyme activity of more than 2 (soil) or more than 4 (traditional fermented food) with the halozone of enzyme activity of 15 mm or more were selected first, and microorganism identification through 16S rRNA sequencing was performed. Finally, were identified such as Bacillus subtilis, Bacillus amyloliquefaciens, Bacillus siamensis, Bacillus licheniformis, Bacillus aquimaris, Bacillus megaterium, Bacillus koreensis, Bacillus stratoshericus, Bacillus aryabhattai, Bacillus safensis, Marinobacter hydrocarbonoclasticus. 11 species of mixed strains were confirmed that the culture time was 24 hours, the incubation temperature was $30^{\circ}C$ and the optimum pH was 7.0. In order to confirm the degree of decomposition of standard food wastes (100 g) by treating 11 kinds of mixed strains (25%), solid content of more than $2000{\mu}m$ was determined to be 103 g for the sterilized water group and 18 g for the mixed strains group. And the rest was decomposed to a size of less than $2000{\mu}m$.

In Vitro Probiotic Properties of Indigenous Dadih Lactic Acid Bacteria

  • Surono, Ingrid S.
    • Asian-Australasian Journal of Animal Sciences
    • /
    • v.16 no.5
    • /
    • pp.726-731
    • /
    • 2003
  • The aim of this research was to identify candidate probiotic lactic bacteria among indigenous dadih lactic isolates. Dadih is an Indonesian traditional fermented milk of West Sumatra which is fermented naturally. Viability of the strain is critical in determining the capacity of lactic bacteria to induce immune stimulation as well as to colonize in the intestinal tract. Therefore, LAB are proposed to exert health promoting or probiotic effects in human, such as inhibition of pathogenic microflora, antimutagenic, and the reduction of cholesterol levels. This manuscript reports in vitro probiotic properties of indigenous dadih lactic bacteria, especially some important colonization factors in GI tract, such as lysozyme, acid and bile tolerance. Bile Salt Hydrolase (BSH) activity, spectrum of bacteriocin, and antimutagenic activity of bacterial cells were also assessed. Twenty dadih lactic isolates were screened further for their tolerance to low pH, at pH 2 and 3 as well as their bile tolerance. There were ten isolates classified as acid and bile acid tolerant, and further screened for lysozyme tolerance, BSH activity. The spectrum of bacteriocin activity of isolates was assayed using cell-free neutralized supernatants by agar spot test against variety of pathogens. Lc. lactis subsp. lactis IS-10285, IS-7386, IS-16183, IS-11857 and IS-29862, L. brevis IS-27560, IS-26958 and IS-23427, Leu.mesen.mesenteroides IS-27526, and L. casei IS-7257 each has good survival rate at low pH values and in the presence of lysozyme, and short lag time in the presence of 0.3 % oxgall. Lc. lactis subsp. lactis IS-11857 and IS-29862 each has high BHS activity, Lc. lactis subsp. lactis IS-10285 and IS-16183 each had a positive spectrum of bacteriocin activity against E. coli 3301 and Lysteria monocytogenes ATCC 19112, while L. brevis IS-26958 has high BHS activity as well as positive spectrum of bacteriocin against E. coli 3301, Lysteria monocytogenes ATCC 19112, and S. aureus IFO 3060. All of the ten dadih lactic strains performed in vitro acid and bile tolerance, indicating a possibility to reach the intestine alive, and display probiotic activities.

Quality Characteristics of Kimchi Added with Blue Crab (꽃게를 첨가한 김치의 품질특성)

  • Kim, Ji-Hyun;Park, Gi-Soon
    • Culinary science and hospitality research
    • /
    • v.20 no.2
    • /
    • pp.246-259
    • /
    • 2014
  • This study was carried out to investigated the quality characteristics of kimchi, made by adding blue crab. Kimchi is made into a fermented vegetable food by adding red pepper powder, garlic, ginger and fermented salted fish to the salted cabbage or radish. Chitin/chitosan, found in the shell of crab is the biopolymer. Chitin possesses many beneficially biological properties. Salt consumption impacts on human health problems such as hypertension and cardiovascular disease. In this study, we hypothesized that kimchi added with raw blue crab would reduce excessive salt consumption and increase protein supplementation. We analyzed lactic acid bacteria level, pH, acidity, salinity and free amino acid of kimchi added with blue crab during 1, 15 and 30 days storage period at $5^{\circ}C$. Lactic acid bacteria, pH, salinity increased significantly in kimchi added with blue crab compared to the control. Accordingly, this result suggested that kimchi should be manufactured by adding raw fish rather than fermented salted fish.

Preparation and Characterization of Gelatin Scaffold Containing Microorganism Fermented Cellulose (미생물 발효 셀룰로오스와 젤라틴을 함유한 조직공학적 세포지지체의 제조 및 특성)

  • Lim, Youn-Mook;Kim, Mi-Yeong;Gwon, Hui-Jeong;Park, Jong-Seok;Nho, Young-Chang;Lee, Byeon-Heon;Lee, Jong-Dae;Song, Sung-Gi;Kim, Sung-Ho;Choi, Young-Hun;Lee, Sun-Yi
    • Journal of Radiation Industry
    • /
    • v.4 no.4
    • /
    • pp.373-379
    • /
    • 2010
  • Cellulose, chitin, chitosan and hyaluronic acid are well known as polysaccharides. These polysaccharides have many effects on cell growth and differentiation. Cell activation increases with increasing the polysaccharides concentration. In this study, gelatin scaffold containing microorganism fermented cellulose, citrus gel were prepared by using irradiation technique. Physical properties of the scaffolds were investigated as a function of the concentrations of gelatin and citrus gel and the cell attachment, cell morphology and inflammation of the scaffolds also were characterized for regeneration of skin tissue.