• Food Science of Animal Resources
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• v.32 no.5
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• pp.652-658
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• 2012

This study was carried out to identify the ACE (Angiotensin converting enzyme) inhibitory activity of casein hydrolysates for development of anti-hypertensive hydrolysates. Sodium caseinate was treated with six kinds of commercial proteases such as Flavourzyme, Protamex, Neutrase 1.5, Alcalase, Protease M, and Protease S for 8 h individually, and was then treated with the enzyme combination for 4 h at $45^{\circ}C$. The hydrolysate which had the highest ACE inhibitory effect was then hydrolysed successively with three digestive enzymes: pepsin, trypsin, and ${\alpha}$-chymotrypsin, at $37^{\circ}C$ for 4 h under conditions mimicking those of the gastrointestinal tract. UF (ultra filtration) treatment was applied to one of the secondary hydrolysates to determine ACE inhibitory activity. When sodium caseinate was hydrolysed by commercial proteases, the degree of hydrolysis (DH) showed 2.54 to 4.25% and after secondary hydrolysis, DH showed 4.30 to 5.22%. ACE inhibitory activity and $IC_{50}$ values decreased, and inhibition rates increased during hydrolysis. Protamex treatment showed the lowest $IC_{50}$ value ($516{\mu}g/mL$) and Flavourzyme hydrolysate showed the highest $IC_{50}$value ($866{\mu}g/mL$). As the first hydrolysate was treated with Flavourzyme, the ACE inhibitory activity increased. Neutrase hydrolysate had the highest activity with an $IC_{50}$ value ($282{\mu}g/mL$). When Neutrase plus Flavourzyme treatment was hydrolyzed by digestive enzymes, the $IC_{50}$ value ($597{\mu}g/mL$) was decreased statistically (p<0.05). As Neutrase plus Flavourzyme hydrolysate is treated by UF with MW cut-off 10,000, permeate showed $273{\mu}g/mL$ of $IC_{50}$ value, showed no difference, but retentate which has over MW 10,000 showed statistically different $IC_{50}$ value, $635{\mu}g/mL$ (p<0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1759-1766
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• 2013

In this study, the optimal conditions for salmon hydrolysate using squid liver and compositional properties of hydrolysate were investigated. The optimal conditions were $55^{\circ}C$, pH 5.5 and 0.66~0.67% (w/w) in the ratio of squid liver to acidic and thermal treated salmon muscle. The free amino acid of hydrolysate from the acidic treated salmon muscle was higher than that of hydrolysate from the thermal treated salmon muscle, while the total amino acid and mineral were high in the acidic treated salmon muscle. Furthermore, cadmium of hydrolysate from the thermal denatured salmon muscle was below 2 ppm, and has an acceptable level as potential ingredient. The distribution of peptide molecular weight was 40.0% for 1.0~9.5 kDa, 6.7% for 0.5 kDa, and 47.4% of others in hydrolysate from the thermal treated salmon muscle. Both hydrolysates did not show any toxicity against the HepG2 cell line for up to $200{\mu}g/mL$.

• Journal of Animal Science and Technology
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• v.48 no.4
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• pp.595-602
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• 2006

The purpose of this study is to demonstrate antimicrobial activities of the lactoferrin and its peptic hydrolysates obtained from the colostrums of Hanwoo(Korean native cattle) and Holstein cattle. In the measurement of antimicrobial activity to E. coli O111 and other microorganisms, bovine lactoferrin showed a higher antimicrobial activity than that of Hanwoo cow's lactoferrin . The minimal inhibitory concentration (MIC) of lactoferrin against E. coli O111 was exhibited 1.5mg/ml(Holstein) and 2.75mg/ml (Hanwoo). The same result was also observed between bovine lactoferrin hydrolysate (0.12mg/ml) and Hanwoo cow's lactoferrin hydrolysate (0.25mg/ml). In addition of lysozyme, antimicrobial activity of lactoferrin was increased.

• KSBB Journal
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• v.10 no.5
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• pp.510-517
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• 1995

The hydrolysates of three kinds [FSEH(first step enzymatic hydrolysate), SSEH(second step enzymatic hydrolysate), and TSEH(third step enzymatic hydyolysate)] were prepared by continuous hydrolysis of Alaska pollack(Theragra chalcogramma) skin gelatin with three-step membrane enzyme reactor. The molecular weight distributions of FSEH, SSEH, and THSE are 9,500∼4,800Da, 6,600∼3,400Da, and 2,300∼900Da, respectively. The contents of amino acid having sweet taste (glycine, proline, serine, alanine, hydroxyproline, glutamic acid, and aspartic acid) were about 70% of total amino acid being in the three kind hydrolysates. We also tried preparing of natural seasonings (complex seasoning and enzymeatic hydrolysale sauce) using the hydrolysates. From the results of sensory evaluations, complex seasoning containing TSEH was nearly equal to shellfish complex seasoning on the market. The mixture sauce which was made by mixing of 80% enzymatic hydrolysis sauce and 20% fermented soy sauce, was at least similar to the tradition soybean sauce in product quality, too.

• Applied Biological Chemistry
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• v.37 no.2
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• pp.85-93
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• 1994

The fish skin gelatin hydrolysates were produced using a continuous two-stage membrane (MWCO 10,000, MWCO 5,000) reactor, and molecular weights, amino acids and functional properties of the hydrolysates were investigated. The major molecular weights distribution of the major fractions were $8{\sim}10\;KDa$ and $4.5{\sim}6.5\;KDa$ in the 1st-step hydrolysates, $2{\sim}6\;KDa$ and $0.5{\sim}2\;KDa$ in the 2nd-step hydrolysates. Among the amino acids in the hydrolysates, glycine, proline, serine, alanine, hydroxyproline, glutamic acid and aspartic acid having sweet taste were responsible for $68{\sim}72%$ of the total amino acids. But valine, methionine, isoleucine, leucine, phenylalanine and histidine having a bitter taste were only $23{\sim}25%$ Taste evaluations show that the gelatin hydrolysates have a brothy and sweet taste, 2nd-step hydrolysate have more a favorable taste than 1st-step hydrolysate. The hydrolysates were completely soluble and clear over the entire pH range. Moisture sorption at intermediate water activities of the 2nd-step hydrolysate was much higher than the unmodified fish skin gelatin, but foaming and emulsification properties were poor. Buffer capacity of the 2nd-step hydrolysate was higher than the fish skin gelatin and 1st-step hydrolysate, while viscosities of the hydrolysates were lower than the fish skin gelatin.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.10
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• pp.1343-1348
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• 2006

This study was performed to investigate the effects of silk protein enzyme hydrolysates on blood glucose and serum lipid in db/db diabetic mice. Twelve week-old-male C57BL/KsJ db/db mice were divided into two groups: diabetic control group and 0.25% silk protein hydrolysates solution group, which were fed for 8 weeks. Body weight increased in the silk protein hydrolysates group compared with the diabetic control group. There were no differences in food and water intake between the diabetic control and the silk protein hydrolysates groups. The weight of liver increased in the silk protein hydrolysates group while that of kidney increased in the diabetic control group. The blood glucose level increased about 18.0% in the diabetic control group after 8 weeks while that in the silk protein hydrolysates group increased about 5.8%. Also, silk protein hydrolysates improved the glucose tolerance in C57BL/KsJ db/db mice. There was no difference in total cholesterol and non-HDL cholesterol concentration between the diabetic control and the silk protein hydrolysates group. Triglyceride concentration were lower in the silk protein hydrolysates group than in the diabetic control group (p<0.05) while HDL-cholesterol concentration were higher in the silk protein hydrolysates group than in the diabetic control group (p<0.05). This results suggest that administration of silk protein enzyme hydrolysates reduces significantly an increasing rate of 1]food glucose, decreases triglyceride, and increases HDL-cholesterol in C57BL/KsJ db/db mice.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.9
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• pp.1166-1171
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• 2006

This study was performed to investigate the effect of silk protein hydrolysates on blood glucose in diabetic mice (C57BL/KsJ db/db). The silk protein hydrolysates hydrolyzed by protease contains 87.52% of peptides of which molecular weight was below 2,000 dalton. The content of free amino acids was 14.80 g/100 g silk protein hydrolysates and major free amino acids were Pro, Thr, Arg and Ala. Silk protein hydrolysates were administered to the animals for 9 weeks at doses of 0.2, 0.5% and 0.8% solution. The body weight increase in the 0.5 and 0.8% fed groups were higher than control group. Food and water intake in the silk protein hydrolysates fed groups were lower than control group. The weight of liver was not different among groups, while the weight of kidney in control group was higher than silk protein hydrolysates fed groups. The blood glucose level in silk protein hydrolysates fed groups was lower than control group. In the glucose tolerance test, the blood glucose level in control group was the highest at 15 minutes after glucose injection while those in silk protein hydrolysates fed groups were the highest at 30 minutes. Results in this study suggest that silk protein hydrolysates show hypoglycemic effect in C57BL/KsJ db/db mice.

• Korean Journal of Food Science and Technology
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• v.38 no.2
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• pp.268-272
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• 2006

Antibacterial, antifungal, and Angiotensin-I-converting enzyme (ACE) inhibitory activities of buckwheat (Fagopyrum esculentum and F. tataricum) hydrolyzed by Viscozyme L and Alcalase 2.4 L were investigated. The Alcalase 2.4L-hydrolyzed buckwheat showed highest yield of 22.10-24.65%. F. esculentum hydrolysate treated with Viscozyme L from Salmonella typhimurium (clear zone: 3-4.7 mm) and Listeria monocytogenes (clear zone: 4-7.2 mm) showed highest antimicrobial activity among enzymes used. F. esculentum hydrolysate treated with Trichoderma reesei showed strongest antifungal activity among enzymes used (clear zone: 3.7-12 mm). Alcalase 2.4L-hydrolyzed F. esculentum and F. tataricum showed strong ACE inhibitory activities (61.19% and 94.48%, respectively).

• Food Science and Preservation
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• v.13 no.1
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• pp.88-94
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• 2006

This study was carried out to produce antimicrobial peptides from casein using various proteases. To examine whether the hydrolysis of casein would produce antimicrobial substance and the application as natural antimicrobial material, casein was hydrolyzed by five different proteases. The casein hydrolysate was fractionated with regenerated membrane filter (molecular weight cut-off 30,000 10,000 and 3,000) and antimicrobial activity was measured for each fraction. Antimicrobial activity appeared great in the fraction below 3,000 molecular weight The fraction was re-fractionated by high performance liquid chromatography and substance of main peak (retention time: 13.2 min) collected was used as a sample to measure antimicrobial activity. Among the casein hydrolysates produced by protease, antimicrobial activity was observed the greatest in hydrolysate treated with Aspergillus oryzae protease. The minimum inhibition concentrations of the Asp. oryzae protease hydrolysate were 1.0-1.5 mg/mL. This hydrolysate was a heat stable peptide since antimicrobial activity was maintained after treating with heat for 20 min at $121^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.11
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• pp.1645-1652
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• 2015

We investigated the anti-wrinkle efficacy of hydrolysate from oyster protein by Protamex and Neutrase for the purpose of finding materials to assist skin health originating from marine organisms. There were about 7.9% free amino acids in the oyster hydrolysate, and contents of urea, taurine, alanine, and glycine were high. Oyster hydrolysate also showed collagenase inhibitory activity and was not toxic to CCD986sk human fibroblast cells. Yield of the fractions according to the molecular weight of oyster hydrolysate was 40% for less than 1,000 Da and 60.4% for less than 5,000 Da, respectively. Antioxidative effect, procollagen production, and matrix metalloproteinase-1 inhibitory activity were highest in 1,000~3,000 Da fractions. We observed that oyster hydrolysate and its less than 5,000 Da fraction are potential functional compounds for skin health and for improving wrinkles.