• 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.

• 한국식품과학회지
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• 제40권2호
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• pp.190-193
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• 2008

소간추출물은 각종 간질환에 해독효과를 가진 것으로 알려져있다. 항독성 소간추출물의 대량생산 공정을 개발하고자 효소의 선발 및 가수분해의 최적조건을 탐색하였고, 확립된 분해조건으로 항독성 소간추출물의 시제품을 제조하여 일반성분, 미생물, 그리고 비타민 $B_{12}$함량을 분석하였다. Bromelain, papain, ficin, pancreatin, 그리고 protease NP등의 효소 중 추출물의 건물량과아미노태 질소의 수율이 양호하고 경제성이 뛰어난 papain을 최적효소로 선발하였다. Papain(1%)을 소간 분쇄물에 첨가하여 65$^{\circ}C$에서 24시간 동안 가수분해하는 조건을 확립하였다. 분무건조한 항독성 소간추출물의 시제품은 원료 간 대비 11%의 수율을 보였고 건물량은 95%, 총질소 함량은 11.8%이었다. 또한 병원성 미생물은 검출되지 않았고 비타민 $B_{12}$ 함량은 4.1 ${\mu}$g/g이었다. 본 연구에서 확립한 가수분해조건은 높은 수율의 항독성 소간추출물 생산에 적용할 수 있을 것으로 생각한다.

• 한국식품영양학회지
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• 제5권2호
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• pp.144-149
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• 1992

Invertase was extracted from Korean ginseng(Panax ginseng C. A. Meyer) leaf with deionized water, and then prepared by ammonium sulfate(0.4~0.6 Sat.) fractionation, the enzymological properties of the invertase were investigated, and the results obtained were as follows. The optimum pH and temperature of the enzyme were pH 6.0 and 4$0^{\circ}C$ respectively. The enzyme was stable in the pH range of pH 6.0 to 8.0, and at the temperature below 4$0^{\circ}C$. The enzyme was inactivated completely by the treatment with some proteases(pepsin, trypsin, papain and ficin) and protein denaturants(8M urea and 6M guanidine-HCI), but not with glycosidases (a-amylase, $\beta$-amylase and glucoamylase). The enzyme catalyzed specifically the hydrolization of the $\beta$-fructofuranosides such as sucrose and inulin.

• 한국식품과학회지
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• 제36권1호
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• pp.152-157
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• 2004

효소에 의한 단백질 분해로 우리 밀의 저 알레르겐화를 시도하기 위한 기초 연구로서 금강밀에서 gluten fraction을 추출하여 동물 실험을 통하여 경구 섭취된 gluten에 대한 항체 생성을 유도하였다. Gluten fraction은 UTH buffer로 추출하여 10-50kDa 사이의 분자량에서 여러 밴드가 확인된 분획을 얻었으며 약 25 kDa, 34 kDa 그리고 45 kDa 부근의 밴드가 주요하게 나타났다. 그리고, 경구 투여로 유도된 gluten에 대한 항체는 ELISA와 western blot의 항원-항체 반응을 실시하여 anti-gluten lgG, IgE를 확인하였다. 또한 경구 투여의 투여 시간 경과에 따라 항체가는 상승하였다. 추출된 gluten fraction은 bromelain, papain, ficin 그리고 b.p. protease 각 효소의 최적 pH와 온도에서 가수 분해하여 gluten fraction의 알레르겐 저감화를 시도하였다. 효소 분해 후 gluten fraction의 저분자화 정도는 anti-gluten 하체에 대한 ELISA를 실시하여 검토하였다. 그 결과 bromelain, papain, ficin의 경우보다 b.p. protease을 처리한 경우가 ELISA value를 크게 저하시켰다. 이것은 gluten fraction이 b.p protease 효소 가수분해에 의해 생성된 항체가 인식하는 amino acid 서열 (epitope)이 분해되었음을 나타낸 것이다. 마지막으로 b.p. protease의 분해능력을 1mg, 2mg, 3mg/10mL로 첨가량을 달리하여 검토한 결과 첨가량에 따른 변화는 거의 나타나지 않았다. 따라서 금강밀의 gluten fraction 10mL에 b.p protease 1mg으로 4시간 처리하여 단백질을 분해하여 우리밀의 항원성 저하 가능성이 탐색되었다.

• 한국수산과학회지
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• 제19권1호
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• pp.10-19
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• 1986

A study on the rapid fermentation of fish sauce has been carried out for effective utilization of sardine. The frozen sardine was thawed at room temperature, chopped, homogenized with equal amount of water and then hydrolyzed by addition of commercial proteolytic enzymes such as bromelain, papaya protease, ficin and a enzyme mixture under different conditions of hydrolysis. The effect of wheat gluten for masking fishy odor and color development during thermal treatment were also tested. The reaction mixture was heated for 30 minutes at $100^{\circ}C$ for enzyme inactivation, pasteurization and color development and then centrifuged for 20 minutes at 4,000 rpm. Finally, table salt and benzoic acid were added for bacteriostatic effect. The results were summarized as follows ; 1. The hydrolyzing temperature, time, pH and the concentration of enzymes based on the weight of whole sardine for optimal hydrolysis were as follows: autolysis, $52.5^{\circ}C$, 4 hours, pH 8.0: with $0.25\%$ bromelain, $52.5^{\circ}C$, 4 hours, pH 6.6 :with $0.25\%$ ficin, $52.5^{\circ}C$, 4 hours, pH 6.8: with $0.3\%$ papaya protease, $52.5^{\circ}C$, 4 hours, pH 6.6: with $6\%$ enzyme mixture, $52.5^{\circ}C$, 4 hours, pH 6.9, respectively. But pH control was not much beneficial in increasing yield. 2. The hydrolytic reaction of chopped sardine with proteolytic enzymes could be interpreted as a first order reaction that devided into 2 periods with different reaction rate constsnts. $Q_{10}$ values of the first period prior to 4 hours were 1.23 to 1.31, and those of post 4 hours were 1.25 to 1.55. The corresponding activation energies were $1.81{\times}10^4\;to\;2.34{\times}10^4\;kJ/kmol$ and $1.92{\times}10^4\;to\;3.77{\times}10^4\;kJ/kmol$, respectively. 3. The reasonable amount of $75\%$ vital wheat gluten for addition was $9\%$ of chopped sardine. 4. The dark brown color was mainly developed during the thermal treatment for 30 minutes at $100^{\circ}C$ and not changed during storage.

• International Journal of Oral Biology
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• 제42권4호
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• pp.183-190
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• 2017

Ficus carica L. (common fig), one of the first plants cultivated by humans, originated in the Mediterranean basin and currently grows worldwide, including southwest Asia and South Korea. It has been used as a traditional medicine for treatment of metabolic, cardiovascular, and respiratory diseases as well as hemorrhoids and skin infections. Its pharmacological properties have recently been studied in detail, but research on the anti-cancer effect of its latex has been only been studied on a limited basis on several cell lines, such prostate cancer, breast cancer, and leukemia. In this study, we investigated the anti-cancer activity of the latex of Ficus carica L.and its underlying mechanism in FaDu human hypopharynx squamous carcinoma cells. (See Ed. note above) We confirmed through SDS-PAGE analysis and gelatinolytic activity analysis that the latex of Ficus carica contains cysteine protease ficin. Our data showed that the latex inhibited cell growth in a dose-dependent manner. In addition, the latex treatment markedly induced apoptosis in FaDu cells as determined by FACS analysis, elevated expression level of cleaved caspase-9, -3 and PARP (poly (ADP-ribose) polymerase), and. increased the expression of Bax (pro-apoptotic factor) while decreasing the expression of Bcl-2 (anti-apoptotic factor). Taken together, these results suggested that latex containing the ficin inhibited cell growth and induced apoptosis by caspase and the Bcl-2 family signaling pathway in FaDu human hypopharynx squamous carcinoma cells. These findings point to the potential of latex of Ficus carica to provide a novel chemotherapeutic drug due to its growth inhibition effects and induction of apoptosis in human oral cancer cells.

• Journal of Plant Biotechnology
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• 제37권3호
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• pp.327-336
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• 2010

Cysteine proteases have been known as a critical factor in plant defense mechanisms in pineapple, papaya, or wild fig. Papain or ficin is one kind of cysteine proteases that shows toxic effects to herbivorous insects and pathogenic bacteria. However, resistance to bacterial soft rot of plants genetically engineered with cysteine protease has been little examined thus far. We cloned a cysteine protease cDNA from Ananas comosus and introduced the gene into Chinese cabbage (Brassica rapa) under the control of the cauliflower mosaic virus 35S promoter. The transgene was stably integrated and actively transcribed in transgenic plants. In comparisons with wild-type plants, the $T_2$ and $T_3$ transgenic plants exhibited a significant increase in endo-protease activity in leaves and enhanced resistance to bacterial soft rot. A cDNA microarray analysis revealed that several genes were more abundantly transcribed in the transgenic than in the wild type. These genes encode a glyoxal oxidase, PR-1 protein, PDF1, protein kinase, LTP protein, UBA protein and protease inhibitor. These results suggest an important role for cysteine protease as a signaling regulator in biotic stress signaling pathways, leading to the build-up of defense mechanism to pathogenic bacteria in plants.

• 한국미생물·생명공학회지
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• 제19권1호
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• pp.8-13
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• 1991

원유로부터 bacteriocin을 생산하는 미생물을 분리하고 이 균주들을 중심으로 Lactobacillus plantarum을 target organism으로 하여 항균력을 비교하였다. 분리된 항균성물질들은 Gram양성 및 음성균에 대하여 넓은 항균 spectrum을 보였으며 선발균주 중 최종적으로 항균력이 가장 높은 1112-1을 우량균주로 선발하였다. 선발한 1112-2 균주의 항균성물질 230 IU/ml 첨가시에 Lactobacillus plantarum의 생육은 완전히 억제되었으며 500IU/ml 첨가시 E.coli의 생육은 대조구조에 비하여 11 억제되었다.

• 한국식품영양과학회지
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• 제28권3호
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• pp.511-519
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• 1999

To prevent the denaturation of ficin(EC 3.4.22.3) that is a proteolytic enzyme in fig(Ficus carica L.), fig conserve was heated to 55oC. The fig conserve was added as a tenderizer to native Korean cattle beef(KCB), dairy cattle beef(DCB), castrated dairy cattle beef(CDCB), and imported beef(IB). The composition of free amino acids, hydroxyproline content, shear force, cooking loss, morphological changes and sensory evaluation were then investigated to observe the effect of tenderizing beef with fig conserve. Free amino acids and cooking loss of treated beef were higher than those of control, whereas hydroxyproline and shear force were lower. Glutamine in treated beef decreased relatively but asparagine increased. Hydroxyproline was found, in increasing order of abundance, in DCB, CDCB, IB and KCB. By portion, loin was higher than tenderloin in free amino acids, hydroxyproline and shear force but was lower in cooking loss. Observation with a light microgram revealed a surprising loss of muscle fiber in treated beef. In sensory evaluation of uncooked beef, the control was redder than the treated beef(p<0.01~p<0.05). Treatment with fig conserve increased the juiciness of both cooked CDCB and IB(p<0.001) and decreased their hardness(p<0.01~p<0.001).

• Journal of Animal Science and Technology
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• 제65권1호
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• pp.32-56
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• 2023

This review explores the factors that improve meat protein digestibility and applies the findings to the development of home meal replacements with improved protein digestion rates in older adults. Various methods improve the digestion rate of proteins, such as heat, ultrasound, high pressure, or pulse electric field. In addition, probiotics aid in protein digestion by improving the function of digestive organs and secreting enzymes. Plant-derived proteases, such as papain, bromelain, ficin, actinidin, or zingibain, can also improve the protein digestion rate; however, the digestion rate is dependent on the plant enzyme used and protein characteristics. Sous vide processing improves the rate and extent of protein digestibility, but the protein digestion rate decreases with increasing temperature and heating time. Ultrasound, high pressure, or pulsed electric field treatments degrade the protein structure and increase the proteolytic enzyme contact area to improve the protein digestion rate.