• Food Engineering Progress
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• v.21 no.2
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• pp.138-142
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• 2017

This study investigated the possible use of enzymatically hydrolyzed isolated soy protein (eHISP) to enhance the intensity of salty taste. The sodium chloride content of eHISP is 69.5 g/L. Yellowness (b) increased, and lightness (L) and redness (a) decreased with increasing eHISP concentration in sample solution. Also, perceived salty intensity of eHISP solution increased in sample solution with increasing added amount of eHISP with same NaCl concentration. The intensity of the salty taste was enhanced by 2-39% as the eHISP was added. The results suggest that it may be possible to reduce the content of sodium chloride in foods by enhancing the salty taste with eHISP.

• Journal of Microbiology and Biotechnology
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• v.28 no.12
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• pp.2113-2120
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• 2018

Cross-reactive material 197 ($CRM_{197}$) is a non-toxic mutant of diphtheria toxin containing a single amino acid substitution of glycine 52 with glutamic acid. $CRM_{197}$ has been used as a carrier protein for poorly immunogenic polysaccharide antigens to improve immune responses. In this study, to develop a sandwich ELISA that can detect $CRM_{197}$ and $CRM_{197}$ conjugate vaccines, we generated a human anti-$CRM_{197}$ monoclonal antibody (mAb) 3F9 using a phage-displayed human synthetic Fab library and produced mouse anti-$CRM_{197}$ polyclonal antibody. The affinity ($K_D$) of 3F9 for $CRM_{197}$ was 3.55 nM, based on Bio-Layer interferometry, and it bound specifically to the B fragment of $CRM_{197}$. The sandwich ELISA was carried out using 3F9 as a capture antibody and the mouse polyclonal antibody as a detection antibody. The detection limit of the sandwich ELISA was <1 ng/ml $CRM_{197}$. In addition, the 3F9 antibody bound to the $CRM_{197}$-polysaccharide conjugates tested in a dose-dependent manner. This ELISA system will be useful for the quantification and characterization of $CRM_{197}$ and $CRM_{197}$ conjugate vaccines. To our knowledge, this study is the first to generate a human monoclonal antibody against $CRM_{197}$ and to develop a sandwich ELISA for $CRM_{197}$ conjugate vaccines.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.6
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• pp.632-639
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• 2018

To develop the high-value added seafood products from a regional speciality seafood, the seasoned dried pen shell Atrina pectinata adductor (SDPA) and seasoned smoke-dried pen shell adductor (SSPA) samples were prepared, and their optimal processing conditions, quality metrics, and shelf-life characteristics were examined. SDPA and SSPA samples were produced by thawing of frozen pen shell adductor, and cutting it into 6-7 mm slices, hot-air drying ($60^{\circ}C$, 20 min) or smoking ($110^{\circ}C$, 20 min), seasoning ($4^{\circ}C$, 12 h) with seasoning powder (60% sorbitol, 15% sucrose, 16% salt and 9.0% monosodium glutamate), hot-air drying ($60^{\circ}C$, 3 h), torching, vacuum-packaging in a laminated plastic film bag, heat treating with hot-water ($85^{\circ}C$, 15 min), and cooling. The moisture content of SDPA and SSPA samples was 44.5 and 43.0%, respectively, and the water activity was 0.845 and 0.842. The total amino acids in SDPA and SSPA samples were 20,986.8 and 21,312.4 mg/100 g, respectively, and the major amino acids in both products were aspartic acid, serine, glutamic acid, proline, glycine, alanine, valine, leucine, phenylalanine, lysine and arginine. The primary minerals were Na, S, K and P. Incubating tests indicated that the quality of SDPA and SSPA samples was maintained for 30 days of storage.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.3
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• pp.249-256
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• 2022

This study was conducted to investigate the sensory and nutritional properties of oyster Crassostrea gigas gratin with cream sauce (OG-CS) and to compare with commercial seafood gratin with cheese (control). The proximate composition (%, w/w) of OG-CS was 61.8 of moisture, 8.5 of protein, 16.1 of lipid, 1.2 of ash, 12.4 of carbohydrate, of which the moisture was lower and protein, lipid, ash, and carbohydrate values were higher than those of the control. Based on the results of sensory evaluation by panel members, OG-CS was superior to the control for all parameters, including taste, flavor, texture, nutrition, and overall acceptance. The total amino acid content of OG-CS (7.33 g/100 g) was higher than that of the control (5.20 g/100 g). The major amino acids of OG-CS were glutamic acid (18.8%), proline (9.8%), and leucine (8.2%). The mineral levels of OG-CS were 134.5 mg/100 g for calcium, 164.9 mg/100 g for potassium, 0.8 mg/100 g for iron, and 4.5 mg/100 g for zinc, which were all higher than those of the control. The major fatty acids of OG-CS were 12:0 (28.2%), 16:0 (24.9%), and 14:0 (13.6%), which were the same as those in the control.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.6
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• pp.791-801
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• 2022

Boil-dried concentrates (BDC) and steam-dried concentrates (SDC) were prepared from highly nutritious olive flounder Paralichthys olivaceus roes (OFR) as seafood processing by-products and their nutritional characteristics were investigated. Although SDS-PAGE profiles of the BDC and SDC proteins were similar to each other, it was observed that three of the five OFR protein bands in the 50-100 kDa range had disappeared. We also detected significant differences in the Hunter's color of the two concentrates in terms of color difference (𝚫E) and whiteness. The recovery amounts of BDC and SDC prepared from 100 g of OFR were 18.6 and 21.4 g, respectively, with respective protein contents of 67.7% and 68.9%. The main amino acids of OFR and concentrate proteins were valine, leucine, lysine, arginine, aspartic acid, glutamic acid and alanine, whereas major minerals were sulfur, potassium, sodium and phosphorus, the amounts of which in concentrates had been significantly reduced. We established that by sterilizing, inactivating endogenous enzymes, and inhibiting microbial growth, the cook-dried process contributes to enhancing the concentration and storage stability of nutrients by reducing water activity, volume, and weight. Accordingly, we suggest that concentrates (BDC and SDC) prepared from OFR have considerable potential as nutritionally fortified materials.

• Animal Bioscience
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• v.36 no.6
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• pp.908-919
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• 2023

Objective: Information about the chemical composition of cassava-based feed ingredients is needed to accurately formulate animal diets. A study was conducted to determine the chemical composition of cassava-based feed ingredients and to test the hypothesis that there is variation in chemical composition among cassava products originating from different South-East Asian countries. Methods: Sources of dried peeled and unpeeled cassava roots, cassava chips, cassava meal, high-ash cassava meal, and cassava residue were used. All samples were analyzed for dry matter, gross energy, nitrogen, amino acids (AA), acid-hydrolyzed ether extract (AEE), ash, minerals, total starch, insoluble dietary fiber, and soluble dietary fiber. Samples of peeled and unpeeled cassava roots, cassava chips, and cassava meal were also analyzed for sugars. Results: High-ash cassava meal had greater (p<0.05) dry matter and ash, but lower (p<0.05) total starch and gross energy than all other cassava products. Peeled cassava roots, unpeeled cassava roots, and cassava chips had greater (p<0.05) total starch than the other cassava-based ingredients. Cassava residue had greater (p<0.05) concentrations of lysine, insoluble dietary fiber, and soluble dietary fiber compared with the other cassava products, but tryptophan and glutamic acid were greater (p<0.05) in peeled cassava roots, cassava chips, and cassava meal samples compared with the other ingredients. Concentration of most minerals was greater (p<0.05) in high-ash cassava meal than in the other cassava products. Conclusion: Cassava-based ingredients sold as peeled roots, unpeeled roots, chips, or meal have chemical compositions that are not different from each other, and peeling has little impact on chemical composition. High-ash cassava meal has lower nutritional quality compared with other cassava products due to low starch and gross energy. The high fiber content in cassava residue makes this ingredient more suitable for ruminants and sows than for younger pigs or poultry.

• Journal of Mushroom
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• v.20 no.1
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• pp.13-21
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• 2022

Cordyceps militaris, a well-known traditional Chinese medicine, has multiple health-promoting effects. It is used as a herbal remedy and health food in Asian countries. Cultured mycelia are often used as a substitute for natural C. militaris. In the present study, the mycelia and fruiting bodies of artificially cultured C. militaris were analyzed using a metabolomics approach. The protein and crude fat contents of the mycelia were substantially higher than those of the fruiting bodies. The top three abundant amino acids in the mycelia were proline (3.9 g/100 g), aspartic acid (2.9 g/100 g), and glutamic acid (2.7 g/100 g). The carbohydrate content was similar in the fruiting bodies and mycelia. Analysis revealed that both the fruiting bodies and mycelia are rich in phenolic compounds and exhibit antioxidant activity. Further, six metabolites were significantly different between the mycelia and fruiting bodies. The levels of Ca, glucose, Mg, and Se were higher in the mycelia than in the fruiting bodies. In contrast, mannitol and Zn were more abundant in the fruiting bodies. The current study provides a comprehensive metabolic profile of the mycelia and fruiting bodies of artificially cultured C. militaris. Such an exercise is potentially important for understanding the metabolism of C. militaris and facilitating the use of cultured mycelia as a supplement to C. militaris fruiting bodies in traditional Chinese medicine.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2020.08a
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• pp.102-102
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• 2020

가시오가피(Acanthopanax senticosus)는 오갈피나무과(두릅나무과, Araliaceae)에 속한 낙엽관목인 가시오갈피나무 Acanthopanax senticosus Seem. 또는 기타 동속 식물의 뿌리 및 줄기 껍질이다. Acanthopanax 속 식물의 잎에 대한 약리 연구로는 위장보호작용, 항산화작용, 소염진통작용, 항암작용, 항균작용, 심근경색 개선 작용, 혈당강하작용 등에 대한 탁월한 효과가 알려져 있다. 그 중 가시오가피는 모든 오갈피 나무를 통틀어 약효가 가장 높고 보약의 역할을 한다. 인삼의 가공 과정을 적용하여 가시오가피를 증숙하면 수배에서 수십배까지 생이용성과 생리활성이 증진되나, 이렇게 제조하기 위해서는 증숙 및 냉각하는 공정을 반복적으로 가하고 효소 처리하는 증 가공 공정으로 의해 가격이 증가하게 된다. 콩단백은 콩기름이나 두부를 제조하고 남은 부산물로 영양학적으로 쇠고기 단백질과 비견할 만큼 우수한 영양학적 가치를 가지지만, 이용되는 양은 현저히 적어 이에 따른 활용도가 요구되고 있다. 압착대두 단백은 압착방식으로 기름을 짜고 남은 부산물을 파우더 형태로 가공하여 6% 가량의 지방질과 Glutamic acid, Arginine, Aspartic acid, Alanine 등 여러 가지 필수 아미노산을 제공한다. 이에, 본 연구에서는 압착대두단백과 두부건조분말을 가시오가피 소재의 기능증진 소재로 활용하고자 한다. 건조 가시오가피와 콩단백 분말의 비율을 1:0, 1:1, 1:10, 10:1로 하여, 고온고압 혼합 가공한 효과를 측정하였다. 가시오가피 단독 가공한 것에 비하여, 가시오가피-콩단백 가공물에서 가시오가피 단독 열가공에 비해, 가시오가피의 항산화도가 약 2-4배 증가하였고, 가시오가피 사포닌의 생이용성이 현격하게 증가함을 확인하였다. 본 연구는 콩가공 부산물의 고부가가치 산업화에 기여할 뿐만 아니라, 가시오가피 산업 활성에도 기여할 수 있을 것으로 기대된다.

• Journal of Microbiology and Biotechnology
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• v.6 no.4
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• pp.238-244
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• 1996

$\gamma$-Glutamyl transpeptidase ($\gamma$-GTP; EC 2.3.2.2) present in the culture filtrate of Bacillus sp. KUN-17 was purified 400-fold through a consecutive procedure including organic precipitation and column chromatography. The enzyme has an estimated molecular weight of 70, 000 and consists of hetero-subunits with molecular weights of 42, 000 and 22, 000. In vitro optimal conditions for those transfer and hydrolysis reactions appeared to be pH 7.0 at $50^{\circ}C$ and pH 8.4 at $40^{\circ}C$, respectively. The denatured enzyme recovered most of its $\gamma$-GTP activity by removing detergents such as sodium dodecyl sulfate (SDS) or urea with dialysis. The enzyme showed higher affinities against a number of amino acids as $\gamma$-glutamyl acceptors than glycylglycine in the following order: L-valine, L-methionine, L-glutamic acid or L-as-paragine, L-alanine. Also, it was shown that L-glutamine was the most suitable $\gamma$-glutamyl donor for the transfer reaction among those tested. Amino acids generally inhibited the enzyme activity for the transfer reaction, but not for the hydrolysis reaction.

• Journal of Veterinary Clinics
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• v.30 no.1
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• pp.75-79
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• 2013

Laminitis is a common horse disease that causes pain and disability. One of the major causes of laminitis is carbohydrate overload, which leads to the overgrowth of gram-positive bacteria and subsequent toxemia. This study was performed to establish an experimental model of acute phase laminitis. A horse was fed with a bolus dose of oligofructose, examined for clinical signs and blood parameters, and euthanized for necropsy and histopathology. After administration, the horse exhibited clinical signs including watery feces, inappetence, severe lameness, pyrexia and tachycardia. Complete blood count showed increased hematocrit, lymphocytosis and neutropenia. Serum chemistry revealed hyperglycemia, hyperproteinemia, high level of glutamic oxalate transaminase, creatinine, uric acid and mild hyponatremia. Histologically, the lamina tissue was edematous with mild infiltration of inflammatory cells. These findings indicate that oligofructose-induced laminitis in horse is an appropriate model for studying pathogenesis of acute phase laminitis.