• Korean Journal of Food Science and Technology
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• v.44 no.5
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• pp.607-612
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• 2012

Dandelions were fermented for 120 days at $15-20^{\circ}C$ in batches containing thirty and fifty percent raw sugar (FD30 and FD50). The total phenolic concentration of FD30 and FD50 were about $78.9{\pm}2.17$ and $59.35{\pm}2.56$ mg/g, respectively, both being higher than the 2$54.{\pm}1.49$ mg/g determined for DWE (dandelion water extract). The DPPH radical scavenging activity of FD30 and FD50 showed $IC_{50}$ values of $118.7{\pm}2.03$ and $123.40{\pm}2.15{\mu}g/mL$, respectively, and FD30 displayed the highest antioxidant activity. 2 mg/mL of FD30 and FD50 showed $8.8{\pm}1.72$ and $11.8{\pm}2.87{\mu}M$ production of NO, respectively, compared with $4.9{\pm}1.20{\mu}M$ of the dandelion extract. The protease, ${\alpha}$-amylase, and lipase activity of FD50 was the highest. The fibrinolytic activity of FD30 and FD50 were $0.56{\pm}0.28$ and $1.39{\pm}0.20$ unit/mg protein, respectively, which was substantially higher than the 0.28 unit/mg protein of DWE. In conclusion, the dandelions fermented by sugar showed improved antioxidant, anti-inflammatory and enzymatic activities.

• Journal of the Korean Wood Science and Technology
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• v.39 no.1
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• pp.95-103
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• 2011

We have investigated pretreatment of waste wood using milling refinery combined with poping method, which can save energy for pretreatment and enzyme loading for enzymatic hydrolysis. The chemical analysis of holocellulose of non and popping treated waste wood showed 65.9% and 58.8%, and the lignin, organic extracts and ash were increased by 3%, 4% and 0.7% after pretreatment, respectively. The reducing sugar yields of pretreated waste wood were increased four times more than non-pretreated one and the synergistic effect of cellulase and xylanase were evaluated compare with individual enzyme treatment. Especially, enzyme cocktail (cellulase 50 U and xylanase 50 U) treatment was very efficient in 1% substrate (50 mg). Also, glucose and xylose conversion rate of pretreated waste wood by GC analysis were 45.9% and 38.7%, respectively.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.44 no.1
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• pp.18-24
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• 2011

This study investigated the physicochemical and enzymatic properties of unmarketable cultured bastard halibut (Paralichthys olivaceus) of different weights as a potential source of surimi and surimi gel. The proximate composition of cultured bastard halibut of different weights did not differ significantly at P<0.05 (light weight (LBH) 400~500 g, medium weight (MBH) 600~800 g, and heavy weight (HBH) > 1,000 g). Compared to Alaska pollock muscle, the bastard halibut muscle had a 4% higher crude protein content and 6% lower moisture content. The collagen content of LBH bastard halibut muscle was 1.58 g/100 g, which was lower than or no different from bastard halibut weighing different amounts. Regardless of fish weight or pH, the enzymatic activities of crude fish extracts ranged from 0.34~0.48 U/mg for casein and hemoglobin, 11.0~12.7 U/mg for LeuPNA, 5.4~6.1 U/mg for ArgPNA, 2.3~2.9 U/mg for SAAPFNA, and 0.1~0.2 U/mg for BAPNA. The yield of surimi gel from LBH was 24.4%, which was similar to that from MBH and lower than that from HBH. The surimi gel from LBH was similar to that from HBH, while weaker than that from MBH. The surimi gel from LBH gel was stronger than grade SA gel from commercial Alaska pollock.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.44 no.3
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• pp.191-196
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• 2011

In this study, we investigated the chemical and enzymatic properties of unmarketable cultured bastard halibut (UCBH) Paralichthys olivaceus harvested at different times (March, May, July, September, November, and January), and we examined the physical properties of surimi gel from UCBH as a potential source of surimi and surimi gel. The moisture and crude protein contents of UCBH harvested in July and January were >78% and <19%, respectively, which is greater than the moisture content in UCBH harvested in May, March, and September, but lower than the crude protein content. Regardless of the month of harvest, the UCBH had a higher crude protein content than Alaska pollock, which is the largest fishery biomass used for surimi and surimi gel, but a lower moisture content. Regardless of the month of harvest, the enzymatic activity in crude extracts of UCBH muscle ranged from 0.31-0.59 U/mg for casein (pH 6.0 and 9.0) and 11.7-12.7 U/mg for LeuPNA. These findings suggest that autolytic enzymes were unaffected by gel formation. Gel strength was highest in the surimi gel prepared from UCBH harvested in September, November, and January; second highest in that prepared from UCBH harvested in March and May; and lowest in that prepared from UCBH harvested in July. Compared to the gel strength of surimi gel from grade SA commercial Alaska pollock surimi, the strength of the surimi gels prepared from UCBH harvested in March, May, September, November, and January were superior, whereas that of the surimi gel prepared from UCBH harvested in July was similar.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.6
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• pp.598-605
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• 2010

This study investigated the physicochemical and enzymatic properties of unmarketable bastard halibut (Paralichthys olivaceus) cultured in different regions (i.e., Jeju, Wando, and Geoje) as a potential source of surimi and surimi gel. The proximate composition of unmarketable bastard halibut cultured in different regions did not differ significantly at P<0.05. Compared to Alaska pollock muscle, all of the unmarketable bastard halibut muscle had a 4% higher crude protein content and 5% lower moisture content. The collagen content of bastard halibut muscle cultured in Jeju was 1.96 g/100 g, which was higher than in fish cultured in other regions. Regardless of the region where cultured or pH, the enzymatic activities of the crude extracts from unmarketable bastard halibut muscle ranged from 0.30.0.48 U/mg for casein and hemoglobin, 11.9.13.7 U/mg for LeuPNA, 5.6.6.7 U/mg for ArgPNA, 2.8.4.7 U/mg for SAAPFNA, and 0.1.0.2 U/mg for BAPNA. Regardless of region, no mercury or lead was found in any of the unmarketable bastard halibut muscle, except for lead in fish cultured in Geoje. The strength of surimi gels from unmarketable bastard halibut cultured in Jeju, Geoje, and Wando was 1059, 988, and 900 g${\times}$cm, respectively. The surimi gel from unmarketable bastard halibut cultured in Jeju was stronger than commercial Alaska pollock surimi, which was grade SA.

• Applied Biological Chemistry
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• v.34 no.3
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• pp.249-257
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• 1991

To elucidate enzymatic properties of ${\alpha}-galactosidase$ (EC 3, 2, 1, 22) from germinated soybean, changes in the enzyme activities and oligosaccharide contents during germination of soybean were determined. ${\alpha}-Galactosidase$ from germinated soybean was purified by ammonium sulfate fractionation, ion exchange chromatography and gel filtration. Their chemical and enzymatic properties was investigated. ${\alpha}-galactosidase$ activity of sobeam was maximized when it was germinated at $25^{\circ}C$ for 120 hour. Raffinose and stachyose in soybean were decomposed completely after 96 hours and 120 hours of germination, respectively. Soybean ${\alpha}-galactosidase$ was purified by 6.6 fold by ammonium sulfate fractionation, ion exchange chromatography on DEAE-Cellulose and Sephadex A-50, and gel filtration on Sephadex G-150. Its specific activity was 825 Units/mg protein and the yield was 2.5% of the total activity of crude extracts. The purified ${\alpha}-galactosidase$ of soybean was found to be homogeneous by polyacrylamide gel electrophoresis and by HPLC. Isoelectric point of soybean ${\alpha}-galactosidase$ was determined analytical isoelectric focusing to be pH 4.8. The soybean ${\alpha}-galactosidase$ was monomeric and its molecular weight was estimated to be 30,000 by SDS-PAGE. The optimal temperature and pH for the soybeam ${\alpha}-galactosidase$ activity were $40^{\circ}C$ and pH 6.0 and 75% of its activity was lost by heating at $60^{\circ}C$ for 10 min. The enzyme was appeared to have higher affinity to raffinose than to stachyose. The Km value of soybean enzyme was 5.3 mM for ${\rho}-nitrophenyl-{\alpha}-D-galactopyranoside$ and the activation energy on PNPG was calculated to be 13.02 Kcal per mole.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.10
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• pp.1326-1333
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• 2007

For preparing the basic ingredients of Gomtang-like products from the extracts of salmon frame, the extraction conditions of salmon frame were examined, and the characteristics of the extracts were compared with commercial Gomtang. Based on the crude protein, Ex-N and sensory attributes, the extractions were optimized by extracting pretreated-salmon frame in 12 times (v/w) of water for 12 hrs, before filtering with cheese cloth to yield 3 times the volume of the raw material. The concentrations of heavy metals in extracts from salmon frame were below the safety limits suggested by KFDA. The mai or amino acids were glutamic acid and aspartic acid as the free amino acids, and glycine, proline, and glutamic acid as the total amino acids. The calcium and phosphorus contents were 18.0 mg/100 mL and 33.1 mg/100 mL, respectively, and they accounted for 20% and 18% of the recommended daily allowance for mineral intake. The angiotensin I converting enzyme (ACE) inhibitory activity was improved by incubation with Flavourzyme for 4 hrs and its $IC_{50}$ was 2 mg/mL. The results above suggested that the enzymatic hydrolysates from extracts of salmon frame could be used as a basic ingredient for preparing Gomtang-like products.

• Journal of Life Science
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• v.28 no.8
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• pp.923-930
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• 2018

In this study, Tenebrio molitor (T. molitor) was fermented with Lactobacillus plantarum JBMI F3 (F3), Lactobacillus plantarum JBMI F5 (F5), Lactobacillus gasseri Ba9 (Ba9), Aspergillus kawachii KCCM 32819 (Ak), Saccharomyces cerevisiae KACC 93023 (Sc), and Bacillus subtilis KACC 91157 (Bs). After fermentation, the fermented products were extracted by water, ethanol, and methanol, and their physicochemical and biological properties were investigated. In a DPPH assay, the water extracts of the fermented products of T. molitor showed high antioxidant ability. Among the water extracts, the fermented product by Bs showed the highest DPPH radical scavenging activity. The total contents of phenolic compounds and flavonoids were highest in the fermented products by Ak and Bs, respectively. Reducing activity was detected the most high activity on ethanol extract of fermented product by Bs. The water extract of the fermented product by Bs exhibited strong enzymatic activity for fibrinogen and starch hydrolysis. Based on the observed physicochemical and biological properties, the fermented products of T. molitor by microorgansims can likely be applied as functional materials in various industries.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.1017-1023
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• 1999

Several extraction conditions of mussel were investigated for preparation of the extract as a natural shellfish seasoning. The conditions studied were extraction temperature and time, addition of sodium phosphates and citrate and hydrolysis with commercial proteolytic enzymes. The extracts were prepared by deshelling, grinding and aqueous extraction followed by centrifugation and filtration. Extraction at $90^{\circ}C$ for 40min showed the highest solids yield with less fishy and high umami taste. Among the several phosphates and citrate added, $Na_{3}PO_{4}$ and $Na_{4}P_{2}O_{7}$ at 1% level were most effective in terms of the yield and umami taste. The pH effects showed that pH 10 resulted the highest solids yield of 28% with less fishy taste. Even though the effect of enzymatic hydrolysis was not greatly different among the commercial enzymes tested, Protamex and Protease II were somewhat better than other enzymes in taste. When the mussel were extracted by the combined conditions, hydrolysis with Protamex followed by extraction at $90^{\circ}C$ for 40min with addition of $Na_{3}PO_{4}$ at pH 10, the solid yields increased up to 30% which was about 58% improvement and high intensity of umami taste and less fishy flavor.

• Journal of Life Science
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• v.20 no.3
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• pp.326-335
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• 2010

The concentration of phenolics in Phellinus pini (CY001) extracts, expressed as mg of GAEs per g of P. pini fractions, and the EtOAc fraction (436.5 mg GAEs/g) of P. pini had a higher phenolic content than other fractions. Several biochemical assays were used to screen antioxidant properties such as reducing power, 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity, NBT/XO superoxide system and inhibition of DCF/AAPH peroxyl radicals. Among the six mushroom extracts, the EtOAc fraction from P. pini (CY001) showed the most potent DPPH radical, superoxide radical, and peroxyl radical scavenging activities, with $IC_{50}$ values of $11.49\;{\mu}g/ml$, $8.32\;{\mu}g/ml$, and $1.91\;{\mu}g/ml$, respectively. The EtOAc fraction of P. pini (CY001) significantly inhibited enzymatic lipid peroxidation and effectively attenuated LPS-induced NO production of RAW 264.7 cells without cytotoxicity. We also found that the EtOAc fraction had a significant hepato-protectant effect on tacrine-induced cytotoxicity in HepG2 cells. These findings suggest that P. pini (CY001) may have potential as a natural antioxidant, which contains compound(s) with radical scavenging activity.