• Journal of the Society of Cosmetic Scientists of Korea
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• v.40 no.4
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• pp.341-347
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• 2014

This study was aimed to investigate skin whitening effects of Nomura's jellyfish (Nemopilema nomurai) hydrolyzed extracts (NHE). The extracts were prepared through the hydrolysis of N. nomurai using commercial proteolytic enzymes such as Protamex, Alcalase, Flavourzyme and Neutrase with optimum pHs (pH 5-8) at $55^{\circ}C$. Their whitening activities were examined from the inhibition of melanin synthesis using B16-F1 cell lines. Among the examined samples, Neutrase-treated extract (N-NHE) showed the most significant inhibition effect on melanin synthesis by 89.9% at a concentration of $100{\mu}g/mL$. This sample decreased the expression of tyrosinase and TRP-1 (tyrosinase related protein-1) proteins as well. These results suggested the potential application of NHE as whitening ingredients in cosmetic preparation.

• Journal of Life Science
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• v.22 no.1
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• pp.117-125
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• 2012

This study investigated the potential hepatoprotective benefits of Crassostrea gigas oyster hydrolysates. Oysters are known to have many biofunctional properties. In particular, oyster enzymatic hydrolysates produce substances with beneficial functions. The potential hepatoprotective effects of C. gigas hydrolysates against damage induced by tacrine were evaluated in vitro in HepG2 cells. Peptides were generated from C. gigas by enzymatic hydrolysis with Neutrase, Flavourzyme, or Protamex enzyme preparations. Tacrine treatment induced considerable cell damage in HepG2 cells, as shown by significant leakage of glutamic oxaloacetic transaminase (GOT) and lactate dehydrogenase (LDH). Cells treated with C. gigas hydrolysates showed an increased resistance to oxidative challenge compared to control cells, as revealed by higher cell survival against tacrine-induced hepatotoxicity. In addition, treatment with C. gigas hydrolysates reduced the leakage of GOT and LDH. These findings indicate that enzyme hydrolysates derived from C. gigas may be of benefit for developing hepatoprotective foods and drugs.

• Ocean and Polar Research
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• v.34 no.3
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• pp.297-304
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• 2012

Pylaiella littoralis was collected in the Chuuk lagoon of the Federated States of Micronesia (FSM). The FSM has a variety of coral reef ecosystems, which provide essential materials, such as minerals, vitamins, essential amino acids, for marine organisms. In this study, the antioxidant activities of ethanol and enzymatic extracts of P. littoralis were evaluated by measuring their scavenging activities on DPPH free radical, Alkyl radical, hydroxyl radical and cell viability. The enzymatic extracts were hydrolyzed to prepare water soluble extracts by using five carbohydrate degrading enzymes (AMG, Celluclast, Termamyl, Ultraflo, and Viscozyme) and five proteases (Alcalase, Flavourzyme, Kojizyme, Neutrase, and Protamex). As a result, the enzymatic extracts prepared by Flavourzyme, Ultraflo, and Kojizyme exhibited the greatest effects in DPPH free radical, alkyl radical scavenging activity and cell viability. Also, these enzymatic extracts had a higher antioxidant effect then commercial antioxidants in DPPH free radical and Alkyl radical scavenging activity. This study suggests that P. littoralis might be a useful source of natural antioxidants for the development of dietary supplements.

• Microbiology and Biotechnology Letters
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• v.31 no.1
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• pp.51-56
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• 2003

The angiotensin I converting enzyme (ACE) has an important role in the maintenance of blood pressure. The ACE inhibitory activities of foods have recently been studied. We tried to isolate ACE inhibitory peptides from the Flavourzyme (FZ), Pescalase (PE), and Thermolysine (TH) protease digests of corn gluten, which was restricted to the use the source of food for digestion problem. The FZ, PE, TH/PE protease hydrolyzed corn gluten and the inhibitory activities of the hydrolyzates for ACE were measured. Major fractions were isolated from the digests using ODS chromatography after treating with ethanol in step gradient. The ACE inhibitors were further purified by Bio-Gel P-2 column and reverse phase HPLC. Five inhibitory peptides were isolated. Their amino acids were sequenced as LPF ($IC_{50}$ = 40$\mu$M), GPP ($IC_{50}$ = 17.6$\mu$M), PNPY ($IC_{50}$ = 30.7$\mu$M), SPPPFYL ($IC_{50}$ = 63 $\mu$M), and SQPP ($IC_{50}$ = 17.2$\mu$M).

• Food Science of Animal Resources
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• v.34 no.3
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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.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1125-1130
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• 1997

The effects of enzyme combination, pH, acid washing and enzyme treatment sequence were investigated in the hydrolysis of soy protein. Comparing Alcalase vs. Neutrase/Alcalase, it appeared that Neutrase/Alcalase was more efficient than Alcalase alone, as the highest degree of hydrolysis (DH) was seen in Neutrase/Alcalase. A surprisingly high DH (more than 60%) was observed with Flavourzyme in the second hydrolysis. The separation of insolubles from the first hydrolysis had little effect on the second hydrolysis. When the washing water from the first hydrolysis was reused in the next hydrolysis, the DH and protein recovery were increased. The addition of calcium ion showed not so much positive effects by the stabilization of Neutrase on the Protein hydrolysis. The use of carbohydrase and repeated acid washing gave positive effects on DH. The simultaneous treatment using endoprotease and exoprotease with pH adjustment improved DH significantly.

• Journal of Sericultural and Entomological Science
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• v.43 no.2
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• pp.109-115
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• 2001

Silk sericin protein was extracted by treatment with enzyme or NaOH solution from raw silk and culled-cocoon shell. The extracted sericin was characterized and examined the functional properties as well as subjective properties for its use as a soap and a body cleaner. The optimum extraction conditions on specimen are NaOH (0.02 wt.%) or enzyme, Flavourzyme 3% under N2 gas. Molecular weights of sericin was decreased by treatment with enzyme, Actinase, from 10,000-30,000 to 2,700-4,200. Sericin showed important bioactive properties, for instance, lowering effect on blood glucose and alcohol. Subjective test of sericin soap and body cleaner showed superior in washability, foamability, and skin hydration, etc., to commercial soap and body cleaner. Therefore, it is thought that silk sericin can be expected as the source of bioactive and skin-compatible materials.

• Journal of Nutrition and Health
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• v.51 no.6
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• pp.599-606
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• 2018

Purpose: Various plants, herbal medicines, and marine foodstuffs have been used in kimchi preparation to improve its overall quality. Teff, which is rich in minerals and starches, facilitates stable blood glucose levels and is well-suited for use in gluten-free products; hence, it can be used to reinforce the mineral composition of kimchi. In this study, we probed the antioxidant activities of hydrolysates prepared by treatment of brown teff with three proteases under different conditions. Methods: The mineral composition of brown teff was determined by inductively coupled plasma spectrophotometry-mass spectrometry, and we established optimal hydrolysis conditions by determining the total phenol and flavonoid contents of teff hydrolysates obtained using three different proteases (protamax, flavourzyme, and alcalase), two different protease concentrations (1 and 3 wt%), and three different incubation times (1, 2, and 4 h). The antioxidant activity of the hydrolysates was further investigated using 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity, total antioxidant capacity (TAC), and ferrous reducing antioxidant power (FRAP) assays. Results: Brown teff was rich in I, K, Mg, and Ca, and the highest total phenol content ($24.16{\mu}g/mL$), total flavonoid content ($69.08{\mu}g/mL$), and TAC were obtained for 1 wt% protamax treatment. However, the highest DPPH scavenging activity and FRAP values were observed for hydrolysates produced by alcalase and flavourzyme treatments, respectively. Conclusion: Treatment of brown teff with proteases affords hydrolysates with significantly increased antioxidant activities and high total phenol and flavonoid contents, and these antioxidant activities of teff hydrolysates have the potential to enhance the quality and functionality of kimchi in future applications.

• Food Science of Animal Resources
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• v.44 no.3
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• pp.723-737
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• 2024

Yeast protein can be a nutritionally suitable auxiliary protein source in livestock food. The breakdown of proteins and thereby generating high-quality peptide, typically provides nutritional benefits. Enzyme hydrolysis has been effectively uesed to generate peptides; however, studies on the potential applications of different types of enzymes to produce yeast protein hydrolysates remain limited. This study investigated the effects of endo- (alcalase and neutrase) and exotype (flavourzyme and prozyme 2000P) enzyme treatments on yeast protein. Endotype enzymes facilitate a higher hydrolysis efficiency in yeast proteins than exotype enzymes. The highest degree of hydrolysis was observed for the protein treated with neutrase, which was followed by alcalase, prozyme 2000P, and flavourzyme. Furthermore, endotype enzyme treated proteins exhibited higher solubility than their exotype counterparts. Notably, the more uniform particle size distribution was observed in endotype treated yeast protein. Moreover, compared with the original yeast protein, the enzymatic protein hydrolysates possessed a higher content of β-sheets structures, indicating their higher structural stability. Regardless of enzyme type, enzyme treated protein possessed a higher total free amino acid content including essential amino acids. Therefore, this study provides significant insights into the production of protein hydrolysates as an alternative protein material.

• Journal of the Korean Applied Science and Technology
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• v.36 no.3
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• pp.1018-1027
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• 2019

Natural-derived protein-derived low molecular weight peptides have been known to have physiological activities such as antioxidant, hypertension relief, immunomodulation, pain relief and antimicrobial activity. In this study, the low-molecular peptides were produced using commercial proteases (alcalase, bromelain, flavourzyme, neutrase, papain, protamex), and the antioxidant activity (DPPH scavenging activity, superoxide radical scavenging activity, hydroxy radical scavenging activity, and metals chelation capacity), constituent amino acid and molecular weight of the peptide were analyzed. Enzyme reaction was performed by adding 50 g of chopped Ogae meat slurry and 2%(w/v) protein enzyme into the enzyme reactor for 2 h at a pH of 6 and a temperature of $60^{\circ}C$. The degree of hydrolysis(%) after the reaction ranged from $36.65{\pm}4.10%$ to $70.75{\pm}5.29%$. The highest degree of hydrolysis of protamex was 46.3%, and the highest value of papain hydrolysate was $70.75{\pm}5.29%$. On the other hand, alcalase hydrolysate showed the lowest value of $36.65{\pm}4.10%$. Bromelain-treated low molecular weight peptides showed the highest DPPH radical scavenging activity and the lowest scavenging activity of alcalase-treated peptides. Superoxide radical scavenging activity showed that bromelain treated low molecular peptide showed the highest radical scavenging activity of 50% or more. Hydroxyl radical scavenging activity ranged from about 16.73 to 69.16%, the highest among bromelain-treated low molecular peptides. $Fe^{2+}$ chelation abilities showed a distribution between about 17.85 to 47.84%. The chelation capacity of the hydrolysates was not significantly different without any difference to the enzymes used. The results of amino acid analysis showed differences between hydrolysates of alcalase, bromelain, flavourzyme, neutrase, papain, and protamex enzymes. The most amino acid was glutamic acid. The molecular weight distribution of the enzyme hydrolyzates was in the range of 300-2,000 Da, although the molecular weight distribution differed according to the treated enzymes.