• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.4
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• pp.594-599
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• 2001

This study was attempted to isolate and identify the strain revealing high angiotensin converting enzyme (ACE) inhibitory activity from various soy fermented foods, i.e. meju, soybean paste and soy sauce. Forty-two strains with morphologically different characteristics were selected and the ACE inhibitory and proteolytic activities were examined. Of the strains tested, SS103 which was isolated from soy sauce showed the highest ACE inhibitory and proteolytic activities and was finally selected for further studies. The SS103 strain showed motility, rod form and ellipsoidal spores. The shape of colonies on the agar media was irregular, mucoidal and surface dull. The strain could grow under aerobic conditions of pH 5~9 and 10~$50^{\circ}C$. Main cellular fatty acid was $C_{15:0}$ anteiso, $C_{17:0}$ cis and $C_{17:0}$ iso, which was 33.9%, 18.8% and 16.5%, respectively. Based upon these morphological, biochemical and cultural properties, SS103 was identified as a Bacillus subtilis. Optimum cultural condition of Bacillus subtilis SS103 was pH 8.0, $37^{\circ}C$ and 48 hr.48 hr.

• Journal of the Korean Applied Science and Technology
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• v.39 no.6
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• pp.760-768
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• 2022

The purpose this study was to investigate the influences of 5% mung bean (Phaseolus aureus L.) on BUN and enzyme activities in serum of hyperlipidemic rats. Sprague-Dawley(SD) rats (24 male) were divided into four groups, namely the BD group(normal-nonhyperlipidemic diet), BM group(normal-nonhyperlipidemic diet+5% mung bean), BH group(control-hyperlipidemic diet), and BHM group(hyperlipidemic diet+5% mung bean). Serum concentrations of blood urea nitrogen (BUN) and uric acid were significantly decreased (p<0.05) by mung bean supplementation diet. The activities of AST, ALT, ALP, LDH, amylase and lipase in sera of mung bean diet group were significantly decreased (p<0.05). The catalase activity in serum of mung bean supplementation group was significantly increased than hyperlipidemic diet (p<0.05). In vivo experiment with hyperlipidemic rats showed that ingestion of mung bean were effective in kidney and hepatic functional enzyme activities. Which suggests that mung bean material could be used for further studies as a potential source for nutraceutical foods.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.5
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• pp.519-526
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• 2018

Fructan, a fructose homopolymer, is found in various foods, including onion, garlic, chicory, Jerusalem artichoke, banana, and Cheonggukjang. This study aimed to quantitatively analyze both levan-type and insulin-type fructan using acid analysis and enzyme treatment. In order to analyze fructan contents, we applied optimized conditions to various fructan-rich foods using products from 2017. In the case of oxalic acid hydrolysis, fructose concentrations increased as oxalic acid concentration increased. Inulinase treatment was better than invertase treatment in terms of fructose liberation from fructan. We applied three different methods to fructan-rich foods, including onion, garlic, banana, and Cheonggukjang and found that fructose released from fructan-rich foods was the highest in oxalic acid hydrolysis among three different methods. Except for Cheonggukjang, inulinase treatment produced better results in terms of fructose contents than invertase treatment. From our study, estimated daily fructan intakes by Koreans were 1,172~3,402 mg from onion and garlic. In conclusion, we believe that information on fructan-rich foods may be helpful to understand their roles in the human digestive system.

• Journal of Food Hygiene and Safety
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• v.9 no.4
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• pp.221-228
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• 1994

The quantitative detection of ochratoxin A (OT-A) in the traditional fermented foods were investigated to develop the analytical procedures, Enzyme-Linked Immunosorbent Assay(ELISA) and Chemiluminescence Immunoassay(CIA). Products used were divided into two groups: the first was the home-made 13 Doenjang, 12 Kanjang, and 14 Gochujang; and the second the traditional commercial products, 17 Deonjang and 11 Kanjang, which collected throughout the country. The standard curve for the quantitative determination of OT-A showed that the sensitivities in ELISA and CIA were upto the level of 20 pg/assay, and that the OT-A recovery rates were appeared to be more than 90%. The residual OT-A in the home-made products were 7.1$\pm$3.7 ng/g for Deonjang, 2.1$\pm$4.1 ng/g Kanjang were found in the traditional commercial products. Residual OT-A in the home-made products was comparatively far less than that of the traditional commercial products. At heat stability test of OT-A in the traditional fermented foods was found to be stable even at 121$^{\circ}C$ for 120 min.

• Korean Journal of Food Science and Technology
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• v.47 no.6
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• pp.698-703
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• 2015

The elderly or patients with masticatory disturbance and deglutition dysfunctions, may have difficulty in chewing or biting foods with a hard texture. Thus, softening of the texture of foods using hemicellulase immobilized by the nanoencapsulation technique was examined in this study. Burdock was cut into cylindrical-shaped samples, which were immersed in distilled water and non-coated or coated enzymes for 48 h at $4^{\circ}C$. The hardness of the treated samples decreased compared to the control. Microstructural observations revealed that the cells in the non-coated burdock were destroyed after 24 h. From the point of view of enzyme activity, the initial activity of the non-coated enzymes was higher than that of the coated enzymes. However, the enzyme activity was not significantly affected by the immersion time. Therefore, it appears that the encapsulation technique for enzymes may be useful for softening the texture of foods.

• Korean Journal of Food Science and Technology
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• v.26 no.1
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• pp.6-11
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• 1994

A cyclodextrin glucanotransferase(CGTase)-producing Bacillus sp. I-5 was isolated from soil and the enzyme exhibited the maximum reaction rate at pH 8.0 and $50^{\circ}C$. It was found that CGTase of I-5 produced ${\beta}-$ and ${\gamma}-CD$ mainly but the production ratio of cyclodextrins (CDs) was influenced by the buffer solution. Sodium acetate significantly stimulated the formation of ${\gamma}-CD$, increasing the content by 35%. The production of CDs was influenced by DE value of starch. The results indicated that DE value in the range of $3.5{\sim}6.0$ were most effective for the CD formation. CGTase was immobilized on the reversibly soluble-insoluble carrier, hydroxypropyl mothylcellulose acetate succinate. The immobilized CGTase was soluble at pH 7.5, and precipitated easily at pH 6.0. Enzyme reactor was designed to produce CD continuously. It was composed of three major stages-CD produttion by immobilized CGTase, conversion of the residual dextrin to glucose by amylase and glucoamylase and alcohol fermentation by yeasts to remove the glucose into alcohol. The yield of total CDs was 3.65g from 10g soluble starch.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.4
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• pp.737-742
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• 2000

As functionality investigation of a soybean fermentation food, a angiotensin converting enzyme inhibitory peptide was separated during natto fermentation by Bacillus natto and inhibitory effect was investigated. After incubation at each 2$0^{\circ}C$, 3$0^{\circ}C$, 4$0^{\circ}C$, 5$0^{\circ}C$, 6$0^{\circ}C$ for the 0~72 hr, protein content, protease activity and angiotensin converting enzyme inhibition were determined. The protein content and protease activity were increased and reached maximum at 60 hr fermentation with 4$0^{\circ}C$ and decreased after the 60 hr fermentation during natto fermentation. The optimum condition for angiotensin converting enzyme inhibitors was appeared at fermentation for 60 hr at 4$0^{\circ}C$. Crude extract of natto was partially purified by Amicon membrane YM-3 and Sephadex G-10, G-25 gel filtration, stepwise. The inhibitory rate was increased in a concentration dependent manner, espcially the most potent activity about 74.74% at 1.0 mg peptide content. The most prominent amino acid of the peptide from natto was alanine, followed by phenylalnine, histidine.

• International Journal of Human Ecology
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• v.4 no.1
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• pp.25-34
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• 2003

High dietary phytate is a known factor in reducing the bioavailability of minerals such as zinc and calcium which are already chronically low in the Korean diet. This study was conducted to develop methods for reducing dietary phytate through the addition of phytate and/or the substitution of high phytate foods with low phytate foods. Ten units of phytase per 100g of uncooked brown rice were added to brown rice gruel resulted in a 16.2% phytate reduction after a 3-hour incubation period; an 18.2% reduction was produced after a 6-hour incubation period. The addition of ten units of phytase per 100g of soybean curd residue at 45$^{\circ}C$, followed by refrigeration for 3 hours, resulted in a 19.1% phytate reduction. The addition of 20 units of phytase under the same conditions reduced phytate content by 24.6%. In this study, two typical Korean meals consisting of legumes and unrefined cereals were prepared as high phytate meals; these were then compared to low phytate meals that had been prepared by treating the foods with phytase and substituting unrefined with refined cereals (i.e., brown rice with white rice, whole wheat bread with white bread). The phytate content of the two high phytate meals was 1878.2mg and 1811.8mg. After the addition of phytase and the food substitution, the phytate content of the low phytate meals was reduced to 788.9mg and 606.0mg. The phytate to zinc molar ratio of high phytate diets was 22.4 and 21.3 and 9.4 and 7.9 for the low phytate meals. These results indicate that the nutritional status of Koreans in terms zinc and other minerals can be improved by phytate reduction. This can be accomplished through the change of milling process for some cereals and/or the enzyme treatment of some high phytate food items.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.10
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• pp.1538-1542
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• 2015

For development of premium sauce, fermented sauces containing ferment (with wheat flour and soybean) and extract(s) of Styela clava (Korean name: miduduk) tunic and/or mulberry leaves and/or onion were prepared, and their angiotensin converting enzyme (ACE) inhibitory and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities were evaluated. All sauces containing extract(s) showed increased ACE inhibitory and DPPH radical scavenging activities. Especially, sauces containing extracts of mulberry leaves and onion showed superior activities, with 26.92% and 40.66% relatively increased ACE inhibitory and DPPH radical scavenging activities, respectively, compared to control (no extract was added). These results suggest that extracts of mulberry leaves and onion could improve antihypertensive and antioxidant activities of fermented sauce.

• Korean Journal of Food Science and Technology
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• v.47 no.3
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• pp.401-404
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• 2015

A sandwich ELISA (sELISA) to detect pork in processed foods was developed using goat anti-pig IgG antibodies. From the sELISA standard curve, the detection range of pork was $3-1,000{\mu}g/mL$. The cross-reactivity between the pig IgG antibodies, pork, and other meats (beef, chicken, fish, and crustaceas) was 100, 0.18, and 0%, respectively. When pork was heated for 10 min, the mean assay recoveries of pig-IgG were 79-32% at $60-70^{\circ}C$ and less than 0.11% at $80^{\circ}C$ or higher. When pork was spiked into cream soup, weaning food, fish paste, and sauce, the mean assay recoveries were 8.8, 45, 36, and 39%, respectively. In 12 commercial processed foods, the assay results coincided qualitatively with the food labels on the packages.