• Journal of Microbiology and Biotechnology
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• 제27권7호
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• pp.1216-1222
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• 2017

To develop starters for the production of functional foods or materials, lactic acid bacteria producing ${\gamma}-aminobutyric$ acid (GABA) were screened from jeotgals, Korean fermented seafoods. One isolate producing a high amount of GABA from monosodium $\text\tiny{L}$-glutamate (MSG) was identified as Enterococcus avium by 16S rRNA gene sequencing. E. avium M5 produced $18.47{\pm}1.26mg/ml$ GABA when incubated for 48 h at $37^{\circ}C$ in MRS broth with MSG (3% (w/v)). A gadB gene encoding glutamate decarboxylase (GAD) was cloned and overexpressed in E. coli BL21 (DE3) using the pET26b (+) expression vector. Recombinant GAD was purified through a Ni-NTA column and the size was estimated to be 53 kDa by SDS-PAGE. Maximum GAD activity was observed at pH 4.5 and $55^{\circ}C$and the activity was dependent on pyridoxal 5'-phosphate. The $K_m$ and $V_{max}$ values of GAD were $3.26{\pm}0.21mM$ and $0.0120{\pm}0.0001mM/min$, respectively, when MSG was used as a substrate. Enterococcus avium M5 secretes a lot of GABA when grown on MRS with MSG, and the strain is useful for the production of fermented foods containing a high amount of GABA.

• 혜화의학회지
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• 제17권1호
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• pp.83-93
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• 2008

In order to study the Effects of yindong(LC) on the variation of blood and joint value the gout induced by microcrystalline sodium urate in rats, for LC is one of the important medicine on gout. After pretreatment of LC(50, 500mg/kg) for 5days, the Effects of LC was evaluated on Serum albumin, Serum globulin, glutamate dxalacetate transminase(AST), glutanate pyruvate transminase(ALT), blood urea nitrogen(BUN), Serum creatitine, Serum uric acid, xanthine oxidase activity, Erythrocyte Sedimentation Rate(ESR), WBC, platelet were measured. The results were obtained as follows : Joint value Increase ratio was not significantly decreased in all LC taken groups compared with the control group. Serum albumin was significantly different in all LC taken groups compared with the control group and Serum globulin was significantly dicreased in 500mg/kgLC taken group compared with the control group. Serum AST, ALT were significantly dicreased in 500mg/kgLC taken group compared with the control group. Serum BUN was significantly decreased in all LC taken groups and Serum creatinine was significantly decreased in 500mg/kgLC taken group compared with the control group. Serum uric acid was significantly different in 500mg/kgLC taken group, and changes in xanthine oxidase activity was significantly decreased in 500mg/kg, 50mg/kgLC taken group. ESR was significantly decreased in all LC taken groups compared with the control group. WBC, platelet count were significantly decreased in 500mg/kgLC taken group compared with the control group. From above results it may be concluded that Yindong can be used for treatment and preventive medcine of gout induced by microcrystalline sodium urate in clinic.

• 혜화의학회지
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• 제17권1호
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• pp.95-104
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• 2008

This study was designed to investigate the Effects of Smilacis Glabrae Rhizoma(SGR) on the gout. After pretreatment of SGR(50, 500mg/kg) for 5days, the Effects of SGR was evaluated on changes Joint value increase ratio, Serum albumin, Serum globulin, glutamate dxalacetate transminase(AST), glutanate pyruvate transminase(ALT), blood urea nitrogen(BUN), Serum creatitine, Serum uric acid, xanthine oxidase activity, WBC, Erythrocyte Sedimentation Rate(ESR), platelet. The results were obtained as follows ; Joint valueincrease ratio was decreased in 50mg/kg, 500mg/kg SGR taken group, but changes were not significantly different with the control group. AST, ALT were not significantly different in all SGR taken groups compared with the control group. Serum BUN, creatinine were significantly decreased in 500mg/kg SGR taken group compared with control group. ESR was significantly decreased in all SGR taken groups compared with the control group. WBC, platelet were significantly decreased in 500mg/kg SGR taken group compared with control group. Serum uric acid was not significantly different in all SGR taken groups compared with the control group. Xanthine oxidase activity was significantly decreased in 500mg/kg SGR taken group compared with control group. From above results, it may be concluded that SGR can be used for treatment and prevention of gout.

• Food Science and Biotechnology
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• 제14권4호
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• pp.518-522
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• 2005

Yogurt containing high ${\gamma}$-aminobutyric acid (GABA) was developed using lactic acid bacteria and germinated brown rice. Lactobacillus acidophilus, L. plantarum, and L. brevis OPY-1 strains were inoculated into Lactobacillus MRS broth for use as yogurt starter. After treatment with 5% monosodium glutamate in MRS broth, L. brevis OPY-1 strain isolated from Kimchi produced GABA concentration of 8,003.28 nmol/mL. Starter was inoculated into fermentation substrate mixture containing germinated brown rice extract and blend of powdered whole milk and skim milk. Samples were incubated, and viable cell colonies were counted. Highest number of lactic acid bacteria was reached between 16 and 20 hr. Concentrated rice milk fermented with high GABA-producing strain contained GABA concentrations of $137.17\;{\mu}g/g$ D.W., whereas concentrated fermented milk prepared by conventional method contained GABA of $1.29\;{\mu}g/g$ D.W. Sensory evaluation panelists gave favorable ratings to fermented rice milk containing high GABA concentration.

• 한국수산과학회지
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• 제48권1호
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• pp.36-43
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• 2015

We examined sensory characteristics to determine the optimal conditions for flounder Verasper moseri Jordan et Gilbert sikhe preparation, using response surface methodology. Our aim was to develop the optimum mixing rates and materials for producing highly palatable flounder sikhe. The optimal fermentation temperature, salt concentration, and fermentation period for preparing flounder sikhe of acceptable quality were $11.63^{\circ}C$, 4.66% and 9.12 days, respectively. The optimal percentages of red pepper powder, garlic, monosodium glutamate, ginger, radish and foxtail millet were 16.08%, 7.21%, 2.96%, 3.70%, 10.12% and 13.72% respectively.

• 한국식품영양과학회지
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• 제20권6호
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• pp.582-589
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• 1991

The effects of types of soybean sauceI(SS) and additives for soybean sauce(AS)on the antioxidative activity was studied. The values of peroxides(POV) and thiobarbituric acid (TBA) were monitored under the oxidation systems of linoleic acid or ground cooked meat. Among 10 types of SS including Korean treditional SS, Koran M company's raw SS, Korean koikuchi, Korean acid hydorlyzed SS, Korean mixed SS, Korean decolorized SS, Japanese tamari, koikuchi, usuguchi, and Japanese white SS, three SS types of Japaness tammari, koikuchi and Koran raw SS were found to have the most strong antioxiative activity. However, various as such as monosodium glutamate, caramel, fructose syrup, malt syrup and paraoxybenzoic acid (POBA) were appeared to accerlerate oxidation. Possibly an important antioxidative cahracteristics was due to its higher concentration of nitrogen and melanoidin.

• Journal of Oral Medicine and Pain
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• 제26권2호
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• pp.127-131
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• 2001

The authors performed the taste threshold tests in two patients complaining taste problem who visited the Department of Oral Diagnosis, Seoul National University Dental Hospital. The taste thresholds were determined using a concentration series of five tastants, sucrose ( sweet ), NaCl ( salty ), citric acid ( sour ), quinine hydrochloride ( bitter ) and monosodium glutamate ( umami ). The taste solutions were diluted by half quarter logarithmic steps. The two patients showed higher taste thresholds level than normal but the taste threshold results did not coincide with the patients appeal. Further researches are needed for developing simple and precise diagnostic methods which can be applied to the patients with taste disorder.

• 수산해양교육연구
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• 제12권2호
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• pp.213-223
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• 2000

액젓중의 아미태질소 함량의 정확한 측정방법을 확립하기 위하여, 아미노태질소 함량 측정방법으로 많이 사용되고 있는 포르몰법, TNBS법 그리고 동염법(銅鹽法)으로 까나리액젓의 숙성기간 및 시판액젓중의 아미노태질소 함량을 측정 비교하고, 액젓중의 아미노태질소 함량 측정시에 식염농도, 가열 및 MSG(monosodium glutamate) 첨가의 영향에 대하여 검토하였다. 까나리액젓의 숙성기간중의 아미노태질소 함량은 숙성기간에 따라서 일정하게 증가하였으며, 포르몰법이 가장 높았고 TNBS법 및 동염법(銅鹽法)의 순서였다. 12개월 숙성후의 아미노태질소 함량은 포르몰법을 기준으로 TNBS법은 88.7% 그리고 동염법(銅鹽法)은 75.2%였으며. 시판 까나리액젓중의 아미노태질소 함량도 포르몰법이 가장 높았고 TNBS법 및 동염법(銅鹽法)의 순서였다. 탈염 액젓중의 아미노태질소 함량은 포르몰법 및 TNBS법은 비슷한 값이었고, 동염법(銅鹽法)은 약간 낮았으며, 식염 첨가량이 많을 수록 포르몰법 및 동염법(銅鹽法)은 감소하였으나 TNBS법은 거의 일정하였다. 가열에 의한 영향은 거의 없었으며 포르몰법이 가장 높았고. TNBS법 및 동염법(銅鹽法)의 순서였다. MSG 첨가에 따른 아미노태질소 함량은 첨가농도에 비례하여 일정하게 증가하였으며, 숙성기간 및 가열중의 결과와 유사하게 포르몰법이 가장 많았고, TNBS법 및 동염법(銅鹽法)의 순서였다.

• Journal of Animal Science and Technology
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• 제46권1호
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• pp.61-68
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• 2004

본 연구는 monosodium glutamate의 생산 후 발생되는 부산물인 condensed molasses solubles(CMS)가 반추가축의 질소 공급원으로서 반추위 미생물 단백질 합성에 미치는 효과를 조사하기 위하여 수행하였다. 반추위 canulae가 부착된 4마리의 비착유소를 4 ${\times}$ 4 라틴 방각법에 적용하여 실험을 수행하였으며, 4개의 처리구는 다음과 같다. (1) 기초사료(앞착된 보리 3kg/일과 보리짚의 자유채식), (2) 기초사료에 당밀 200g/일 그리고 물 300g/일 첨가, (3) 기초사료에 당밀 200g/일, CMS 100g/일 그리고 물 200g/일 첨가 (4) 기초 사료에 당밀 200g/일, CMS 200g/일, 그리고 물 100g/일 첨가. CMS의 첨가수준에 따른 반추위내 발효양상은 처리구간에 유의적인 차이가 없었으나, CMS를 200g/일을 첨가한 처리구가 다른 처리구들에 비해 반추위내 미생물 단백질 합성량의 표시로서 이용된 allantoin/creatinine의 비율을 증가시키는 경향이 나타났다(P < 0.10).

• 한국수산과학회지
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• 제16권4호
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• pp.355-362
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• 1983

조미진주담치 건제품의 품질을 개선하기 위한 기초자료를 얻고자 진주담치를 원료로서 레토르트 파우치 조미진주담치건제품의 제조 및 저장중의 품질안정성에 대하여 검토하였다. 원료진주담치를 설탕 $1\%$, sorbitol $15\%$, glycerol $10\%$, 식염 $3\%$, monosodium glutamate $0.5\%$, 5-ribotide $0.5\%$ 및 물 $70\%$의 조미액에 $5^{\circ}C$에서 16시간 동안 침지시킨 다음 훈액처리($10\%$ Smoke EZ용액, 30초침지)한 후 가볍게 건조한다. 이것을 polyester/polyvinylidene chloride/말연신 polypropylene ($12{\mu}m/15{\mu}m/50{\mu}m$) 필름주머니를 사용하여 진공포장한 후 조리와 살균을 겸하여 열수순환식 레토르트에서 $120^{\circ}C$, 26분간 가열처리한 다음 급냉하여 레토르트 파우치 조미진주담치 건제품을 가공할 수 있었다. 이 제품은 $35^{\circ}C$에서 70일간 품질이 안정하게 유지되었으며, 특히 훈액처리조작은 제품의 색조와 향미를 개선하는 효과가 있었다.