• 한국해양바이오학회지
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• 제7권1호
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• pp.19-27
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• 2015

The objective of the current study was to evaluate the inhibitory and antioxidant activities of powdered katsuobushi (dried bonito) protein hydrolysates and their corresponding fractions. The powdered katsuobushi (dried bonito) hydrolysates were obtained by enzymatic hydrolysis using Alcalase, ${\alpha}$-chymotrypsin, Neutrase, pepsin, papain, and trypsin. The antioxidant efficacy of the respective hydrolysates were evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH), hydroxyl, superoxide, and alkyl radical-scavenging activities. Among the hydrolysates, the peptic-derived hydrolysate exhibited the highest antioxidant activity compared to other enzymatic hydrolysates. Therefore, the peptic-derived hydrolysate was further analyzed, and was found to contain an active peptide with an amino acid sequence identified as Pro-Met-Pro-Leu-Asn-Ser-Cys (756 Da). The purified peptides from powdered katsuobushi (dried bonito) had an $EC_{50}$ value of $105.82{\mu}M$, and exhibited an inhibitory effect against DNA oxidation induced by hydroxyl radicals. Taken together, these results suggests that powdered katsuobushi (dried bonito) could be used as a natural antioxidant in functional foods and prevent oxidation reactions in food processing.

• 한국약용작물학회지
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• 제16권2호
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• pp.79-85
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• 2008

Some studies of dandelion have been carried out on bioactivities, however, no comparative analysis on antioxidant and cytotoxic activities in the Korean dandelion (T. coreanum NAKAI.; KD) and dandelion (T. officinale WEB.) have been reported. In this study, the extracts of KD and dandelion analyzed relative phenolic contents and free radical scavenging, antioxidant enzyme and cytotoxic activities. The extract of Korean dandelion leaves (KDL) exhibited a higher phenolics content ($368{\pm}11.5\;mg/l00\;g$) and a strong free radical scavenging activity ($RC_{50}$value;87.89 ug/ml) than other parts and BHT (120.12 ug/ml), synthetic antioxidant. At ascorbate peroxidase (APX) activity, the dandelion root (DR) had a greater (38.8 U/mg protein) antioxidant enzyme compare to the dandelion leaves (12.2 U/mg protein). The catalase (CAT) and superoxide dismutase (SOD) followed higher enzyme activity in Korean dandelion root (KDR) than other parts. In a cytotoxic activity against human cancer cell, the extracts of KDR was found to be active against Calu-6, HCT-116, and SNU-601 cell lines, with $IC_{50}$ values of 522.34, 532.74 and 614.85 ug/ml, respectively. These results suggest that KD and dandelion would be an alternative antioxidant source, based on natural plant resources.

• 한국축산식품학회지
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• 제43권1호
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• pp.10-24
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• 2023

In this study, a antioxidant activity peptide fraction was separated and purified from metabolites of whey protein fermented by Lactobacillus rhamnosus B2-1. The fermentation sample was separated by macroporous resin D101 and Sephadex G-15. The collected fractions were tested for antioxidant and antitumor activities. In order to test the antioxidant activity of fractions, Hydroxyl (·OH), 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS), and Oxygen Radical Absorbance Capacity (ORAC) were used. The final purified peptide B11 showed highest ABTS and ·OH radical scavenging rate by 84.36±1.89% and 62.43±2.64%, respectively, and had an ORAC activity of 1,726.44±2.76 μM Trolox equivalent/g. Further, the inhibitory effect of B11 on the proliferation of LoVo human colon cancer cells, KB and Cal-27 human oral cancer cells were enhanced with increasing concentrations of B11. B11 contains 51.421% amino acids, with Glu and Asp being the major constituents. In this study, we obtained peptide fraction B11 with antioxidant activity, which is promising for development.

• 한국식품과학회지
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• 제51권5호
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• pp.473-479
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• 2019

동결건조된 쌍별귀뚜라미 분말을 4%(w/v)의 기질용액으로 제조한 후, 기질 대비 단백질 가수분해 효소(alcalase, flavourzyme, neutrase, bromelain, papain)를 1%(w/v) 첨가 하여 24시간 가수분해시킨 단백가수분해물을 제조하였다. 각 효소별 가수분해물을 이용하여 SDS-PAGE와 available amino group 함량을 측정하여 확인한 결과, flavourzyme 단백가수분해물이 가장 높은 가수분해도를 보인 반면 bromelain과 papain은 상대적으로 낮은 가수분해도를 보였다. 가수분해도가 높았던 3종의 효소(alcalase, flavourzyme, neutrase)를 이용하여 제조한 단백가수분해물을 각각 한외여과막을 통해 분자량 3 kDa 이하로 분리한 후 항산화 활성을 측정하였다. DPPH 라디칼 소거활성의 경우 flavourzyme이 항산화 활성이 가장 우수하였으며, ABTS 라디칼 소거활성은 neutrase, flavourzyme 및 alcalase 단백가수분해물 순으로 높게 나타났다. $H_2O_2$ 소거활성은 alcalase와 flavourzyme 단백가수분해물이 neutrase 단백가수분해물에 비해 상대적으로 높게 나타났으며, FRAP법은 flavourzyme, alcalase, neutrase 단백가수분해물 순으로 높게 나타났다. 저분자 펩타이드 생산 효율이 가장 높았던 쌍별귀뚜라미 flavourzyme 단백가수분해물을 이용하여 농도별 linoleic acid 과산화 억제 활성을 측정한 결과 농도 의존적으로 유의적인 과산화 억제 활성을 보였다. 최종적으로 본 연구를 통해 고단백질 소재인 쌍별귀뚜라미로부터 여러 단백분해효소원들을 이용한 단백가수분해물 제조 특성 및 우수한 항산화 활성을 확인할 수 있었으며, 이번 연구는 향후 식용곤충 유래 기능성 식품소재 개발을 위한 기초자료로 활용이 가능할 뿐만 아니라 식용곤충 산업 활성화에도 기여할 수 있을 것으로 기대된다.

• 한국축산식품학회지
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• 제34권3호
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• pp.362-371
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• 2014

This study utilized commercially available proteolytic enzymes to prepare egg-white protein hydrolysates (EPHs) with different degrees of hydrolysis. The antioxidant effect and functionalities of the resultant products were then investigated. Treatment with Neutrase yielded the most ${\alpha}$-amino groups (6.52 mg/mL). Alcalase, Flavourzyme, Protamex, and Ficin showed similar degrees of ${\alpha}$-amino group liberation (3.19-3.62 mg/mL). Neutrase treatment also resulted in the highest degree of hydrolysis (23.4%). Alcalase and Ficin treatment resulted in similar degrees of hydrolysis. All hydrolysates, except for the Flavourzyme hydrolysate, had greater radical scavenging activity than the control. The Neutrase hydrolysate showed the highest 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity ($IC_{50}=3.6mg/mL$). Therefore, Neutrase was identified as the optimal enzyme for hydrolyzing egg-white protein to yield antioxidant peptides. During Neutrase hydrolysis, the reaction rate was rapid over the first 4 h, and then subsequently declined. The $IC_{50}$ value was lowest after the first hour (2.99 mg/mL). The emulsifying activity index (EAI) of EPH treated with Neutrase decreased, as the pH decreased. The EPH foaming capacity was maximal at pH 3.6, and decreased at an alkaline pH. Digestion resulted in significantly higher 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ABTS radical scavenging activity. The active peptides released from egg-white protein showed antioxidative activities on ABTS and DHHP radical. Thus, this approach may be useful for the preparation of potent antioxidant products.

• Preventive Nutrition and Food Science
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• 제20권4호
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• pp.276-283
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• 2015

Hydrocolloids have many applications in foods including their use in dysphagia diets. We aimed to evaluate whether hydrocolloids in foods affect the digestibility of starch and protein, and their effects on antioxidant capacity. The thickening hydrocolloids: locust bean gum and carboxymethyl cellulose, and the gel-forming agents: agar agar, konjacglucomannan, and Hot & Soft Plus were blended with corn starch and soy protein, skim milk, or grape juice and were examined for their in vitro-digestability by comparing the reducing sugar and trichloroacetic acid (TCA)-soluble peptide, for antioxidant capacity by total polyphenol contents and the 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity. The hydrocolloids resulted in a decrease in starch digestibility with the gel-forming agents. Hydrocolloids diminished TCA-soluble peptides in skim milk compared to soy protein with the exception of locust bean gum and decreased free radical scavenging capacities and total phenolic contents in grape juice. Our findings may provide evidence for the use of hydrocolloids for people at risk of nutritional deficiencies such as dysphagia patients.

• 농업과학연구
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• 제49권4호
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• pp.995-1001
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• 2022

The purpose of this study was to compare the effect of solid-state fermentation on soybean using three microbial strains under four different fermentation times. Soybean was fermented for 12, 24, 36 or 48 hours with highly proteolytic microbes, either Bacillus amyloliquefaciens (BA), B. subtilis (BS), or B. subtilis var. natto (BN), and levels of total protein concentration, protein distribution, and antioxidant activity were analyzed. Total protein was highest in the BS 12 h group (9.21 ㎍·µL^-1) and lowest in BN 48 h (6.80 ㎍·µL^-1), respectively (p < 0.001). Furthermore, three microbes decomposed large molecular weight proteins as well as major allergens of soybean such as β-conglycinin, Gly m Bd 30K, and glycinin. Each treatment group showed the highest degradation rate at 48 h fermentation and among the three microbes, BS showed a relatively higher degradation rate. The radical scavenging ability, known as an indicator of antioxidant activity, showed a significant increase in all treatment groups except BA 24 h. The results from this study suggest that protein concentration, and degradation and antioxidant activity were affected by different types of microbial trains and fermentation period and that B. subtilis fermentation might be the most effective way to increase nutritional and functional properties of soybean.

• 한국생명과학회:학술대회논문집
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• 한국생명과학회 2007년도 제48회 학술심포지움 및 추계국제학술대회
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• pp.126.1-126.1
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• 2007

See Full Text

• 한국응용약물학회:학술대회논문집
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• 한국응용약물학회 2003년도 Annual Meeting of KSAP : International Symposium on Pharmaceutical and Biomedical Sciences on Obesity
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• pp.69-69
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• 2003

There are now increasing evidences that free radicals and reactive oxygen species are involved in a variety of pathological events. Reactive Oxygen Species (ROS) are produced during normal cellular function. ROS lead to lipid peroxidation, massive protein oxdiation and degradation. Under normal conditions, antioxidant are substnaces that either directly or indirectly protect cell against adverse effect of ROS. several biologically important compound include ${\beta}$-carotene, taruine and flavonoids reported have antioxidant function. The various antioxidant either scavange superoxide and free radicals or stimulate the detoxification mechanisms within cells resulting in increased detoxification of free radicals formation and thus in prevention of many pathophysiologic processes. This study carried out to investigate the antioxidant activity of flavonoids, myricetin with other antioxidants, ${\beta}$-carotene and taurine on B16Fl0. In order to investigate the efficacy of antioxidant activity, we measured cell viability, antioxidant enzyme activity (SOD, GPX, CAT) and intracellular reactive oxygen intermediate (ROI). In this results, we show that these flavonoids with other antioxidant substrates are increased antioxidant activity level.

• 한국축산식품학회지
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• 제29권5호
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• pp.633-639
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• 2009

본 연구는 유단백질에 단백질 분해효소를 처리하여 가수분해 후 저분자 peptide를 ABTS법을 이용하여 항산화 활성을 측정하여 유단백질 유래 저분자 peptide의 항산화력을 측정하고자 하였다. Chymotrypsin 처리한 유청단백질의 가수분해도가 가장 높았으며, 유청단백질의 락트알부민 및 락토글로브린이 분해되어 분자량 20 kDa 이하의 저분자 단백질이 생성된 것을 전기영동을 통하여 확인하였다. 유단백질의 농도에 따른 항산화 활성을 측정한 결과, 카제인의 항산화 활성이 유청단백질보다 높게 나타났다. 유단백질을 효소에 의하여 가수분해 시 항산화 활성이 증가하였으며, 카제인 가수분해물이 유청단백질 가수분해물과 비교하여 항산화 활성이 더 높았으나, 가수분해도와 항산화 활성도의 관계는 일치하지 않았다. Trypsin에 의한 카제인 가수분해 물의 항산화 활성이 80.7%로 가장 높았다. 본 연구에서는 chymotrypsin과 trypsin에 의한 분자량 3 kDa의 카제인 분획물의 항산화 활성이 가장 우수 하였으며, 유청단백질을 trypsin으로 분해하였을 때 항산화 활성이 증가하였다.