• Applied Biological Chemistry
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• v.37 no.5
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• pp.315-319
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• 1994

Use of a solid superacid (Nafion) in hydrolysis of rice straw was investigated focusing on the fermentability of the hydrolyzates by Pichia stipitis CBS 5776. Comparisons were made with the hydrolyzates produced by a conventional method of sulfuric acid treatment. The Nafion-catalyzed hydrolyzates of rice straw exhibited low level of inhibition for both cell growth and fermentation in comparison to the hydrolyzates produced by sulfuric acid. Pichia stipitis cells were able to produce ethanol by fermentation of Nafion-catalyzed hydrolyzates when the inoculum level exceeded 3.2 g dry cells/l.

• Nutrition Research and Practice
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• v.4 no.2
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• pp.106-113
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• 2010

In this study, we compared corn gluten hydrolyzates, BCAAs, and leucine for their effects on body weight reduction in high fat-induced obese rats in order to determine the major active components in the corn gluten hydrolyzates. After obesity was induced for 13 weeks with high fat diet, the overweight-induced SD rats (n = 64) were stratified according to body weight, randomly blocked into eight treatments, and raised for 8 weeks. Four groups were changed to a normal diet and the other groups remained on the high fat diet. Each of the groups within both diets was fed either casein, corn gluten hydrolyzates, leucine, or branched chain amino acids, respectively. Daily food intake, body weight gain, and food efficiency ratio were significantly lower in the corn gluten hydrolyzate groups compared to the other groups, regardless of the high fat diet or normal fat diet. The rats fed the corn gluten hydrolyzates diet had the lowest perirenal fat pad weights whereas muscle weight was significantly increased in the corn gluten hydrolyzates groups. Plasma triglyceride, hepatic total lipid, and total cholesterol contents were significantly reduced in the corn gluten hydrolyzates groups. Other lipid profile measurements were not significantly changed. Plasma triglyceride and hepatic total lipid were also significantly reduced in the BCAA and leucine groups. Leptin levels were significantly lower and adiponectin was significantly higher in the corn gluten hydrolyzates groups. Fasting blood glucose, insulin, C-peptide, and HOMA-IR levels were also significantly reduced in the corn gluten hydrozylates groups, regardless of fat level.

• 한국신재생에너지학회:학술대회논문집
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• 2008.05a
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• pp.235-238
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• 2008

We examined butanol fermentation by Clostridium beijerinckii NCIMB 8052 using various hydrolyzates obtained from rice bran which is one of the most abundant agricultural by-products in Korea and Japan. In order to increase the amount of fermentable sugars in the hydrolyzates of rice bran, various hydrolysis procedures were applied. Total eight different hydrolyzates were prepared using rice bran (RB) and defatted rice bran (DRB) with enzyme or acid treatment and both. Each hydrolyzate was evaluated in terms of total sugar concentration and butanol production after fermentation by C. beijerinckii NCIMB 8052. Acid treatment yielded more sugar than enzyme treatment and combined treatment with enzyme and acid yielded even more sugars as compared to single treatment with enzyme or acid. As a result, the highest sugar concentration (33 g/L) was observed from the hydrolyzate from DRB (100 g/L) with combined treatment using enzyme and acid. Prior to perform fermentation of the hydrolyzates, we examined the effect of P2 solution containing yeast extract, buffer, minerals, and vitamins on production of butanol during the fermentation. Fermentation of the hydrolyzates with or without additionof P2 was performed using C. beijerinckii NCIMB 8052 in a 1 L anaerobic bioreactor. Although the hydrolyzates RB were able to support growth and butanol production, addition of P2 solution into the hydrolyzates significantly improved cell growth and butanol production. Highest butanol production (12.24 g/L) was observed from the hydrolyzate of DRB with acid and enzyme treatment after supplementation of P2 solution.

• Journal of Microbiology and Biotechnology
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• v.19 no.5
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• pp.482-490
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• 2009

We examined butanol fermentation by Clostridium beijerinckii NCIMB 8052 using various hydrolyzates obtained from rice bran, which is one of the most abundant agricultural by-products in Korea and Japan. In order to increase the amount of fermentable sugars in the hydrolyzates of rice bran, various hydrolysis procedures were applied. Eight different hydrolyzates were prepared using rice bran (RB) and defatted rice bran (DRB) with enzyme or acid treatment or both. Each hydrolyzate was evaluated in terms of total sugar concentration and butanol production after fermentation by C. beijerinckii NCIMB 8052. Acid treatment yielded more sugar than enzyme treatment, and combined treatment with enzyme and acid yielded even more sugars as compared with single treatment with enzyme or acid. As a result, the highest sugar concentration (33 g/l) was observed from the hydrolyzate from DRB (100 g/l) with combined treatment using enzyme and acid. Prior to fermentation of the hydrolyzates, we examined the effect of P2 solution containing yeast extract, buffer, minerals, and vitamins on production of butanol during the fermentation. Fermentation of the hydrolyzates with or without addition of P2 was performed using C. beijerinckii NCIMB 8052 in a 1-1 anaerobic bioreactor. Although the RB hydrolyzates were able to support growth and butanol production, addition of P2 solution into the hydrolyzates significantly improved cell growth and butanol production. The highest butanol production (12.24 g/l) was observed from the hydrolyzate of DRB with acid and enzyme treatment after supplementation of P2 solution.

• Preventive Nutrition and Food Science
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• v.21 no.4
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• pp.338-347
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• 2016

The present study investigated the volatile compound, physicochemical, and antioxidant properties of beany flavor-removed soy protein isolate (SPI) hydrolyzates produced by combined high temperature pre-treatment and enzymatic hydrolysis. Without remarkable changes in amino acid composition, reductions of residual lipoxygenase activity and beany flavor-causing volatile compounds such as hexanol, hexanal, and pentanol in SPI were observed after combined heating and enzymatic treatments. The degree of hydrolysis, emulsion capacity and stability, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, and superoxide radical scavenging activity of SPI were significantly increased, but the magnitudes of apparent viscosity, consistency index, and dynamic moduli (G', G") of SPI were significantly decreased after the combined heating and enzymatic treatments. Based on these results, it was suggested that the enzymatic hydrolysis in combination with high temperature pre-treatment may allow for the production of beany flavor-removed SPI hydrolyzates with superior emulsifying and antioxidant functionalities.

• Journal of Industrial and Engineering Chemistry
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• v.68
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• pp.301-310
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• 2018

Various catalysts such as formic acid, acetic acid, sodium hydroxide, sodium bicarbonate, carbon dioxide and nitrogen gas were used for hydrolyzates production from deoiled mackerel muscle by subcritical water hydrolysis. Above 99% hydrolysis yield was obtained using sodium bicarbonate catalyst at $260^{\circ}C/70bar$. Histamine and heavy metals concentration were reduced in hydrolyzates. Highest amount of amino acid (400.36 mg/g) and reducing sugar (24.75 mg/g) were found in hydrolyzate obtained at $260^{\circ}C/70bar$ and $220^{\circ}C/30bar$, respectively with sodium bicarbonate catalyst. Antioxidant and ACE-inhibitory activities were significantly higher in hydrolyzates obtained using sodium bicarbonate than that of others.

• Korean Journal of Food Science and Technology
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• v.17 no.6
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• pp.506-515
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• 1985

The inhibitory effects of red-ginseng saponin hydrolyzates (prosapogenin, panaxadiol and panaxatriol) on lipoperoxide formation in vitro and in vivo were investigated and correlated with anti-aging. Saponin hydrolyzates showed the electron-donating ability (EDA) of 12.88 - 19.76% to DPPH in vitro, and the ability was distinctively decreased in order of prosapogenin, panaxatriol and panaxadiol. The induction period of saponin hydrolyzates, which was measured by the method of peroxide value (POV), was much longer than red-ginseng saponin and decreased in order of prosapogenin, panaxatriol and panaxadiol. The inhibitory effect of saponin, hydrolyzates in vivo was remarkably greater than control. In contrast to red-ginseng saponin, almost similar inhibitory effect in rat liver and kidney was observed, whereas they were much more effective than red-ginseng saponin in blood. The superoxide dismutase (SOD) activity of saponin hydrolyzates in vitro was also measured, and the inhibitory effect of saponin hydrolyzates was found to be 24.2-36.4% and 2-3 times greater than that of red-ginseng saponin (12.1%). Saponin hydrolyzates showed the inhibitory effects of 11.2-21.6% and 12.9-22.2% in oral and intraperitioneal administrations, respectively. It was also found from the measurement of peroxidase activity that the inhibitory effects of saponin hydrolyzates were 111.4-139.6% in oral administration and 129.0-188.6% in intraperitoneal administration.

• ALGAE
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• v.18 no.4
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• pp.341-347
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• 2003

The potential antioxidative activity of water-soluble enzymatic hydrolyzates from a kelp, Ecklonia cava was evaluated by free radical scavenging and lipid peroxidation assays. To prepare water-soluble hydrolyzates from E. cava the seaweed was enzymatically hydrolyzed by five carbohydrases (Viscozyme, Celluclast, AMG, Termamyl and Ultraflo) and five proteases (Protamex, Kojizyme, Neutrase, Flavourzyme and Alcalase). Among all the hydrolyzates, Celluclast hydrolyzate effectively scavenged free radicals released from DPPH (1,1-diphenyl-2- pricrylhydrazyl) and recorded around 73% scavenging activity at the concentration of 4 mg ${\cdot}ml^{-1}$. This hydrolyzate was thermally stable and DPPH radical scavenging activity remained 80% or higher at heating temperatures of 40 and 60$^{\circ}C$ up to 12 h and around 80% at 100$^{\circ}C$ up to 8 h. AMG and Ultraflo hydrolyzate inhibited the lipid peroxidation of fish oil as that of $\alpha$-tocopherol. These results suggested that an enzymatic extraction will be an effective way for the production of a potential antioxidant from seaweeds.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.23 no.2
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• pp.77-86
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• 1990

The residue after hot water extraction of blue crab, Portunus trituberculata, was hydrolyzed for utilizing the byproducts as seasonings. The acid(5N HCl) hydrolyzates were then neutralized with $Na_2CO_3$, 5N NaOH or 5N NaOH hydrolyzate, while the alkali hydrolyzates (5N NaOH) were also neutralized with 5N HCl or 5N HCl hydrolyzate. The total nitrogen and formol nitrogen contents increased, and the platability of the hydrolyzates was also enhanced by neutralization. The released amino acid contents from the neutralized hydrolyzates with $Na_2CO_3$, 5N NaOH and 5N NaOH hydrolyzate were $2,274mg\%,\;2,105.0mg\%$ and $2,683.5mg\%$, respectively. Amino acid contents from the neutralized hydrolyzates with 5N HCl and 5N HCl hydrolyzate were $1,352.5mg\%$ and $2,498.8mg\%$, respectively. In the decolorization of hydrolyzates using decolorization agent, powdered active carbon showed good decolorizing effect. Powdered active carbon decreased total nitrogen and formol nitrogen contents in direct relationship to the increase in its concentration. The effective concentration of active carbon used as decolorization agent showed as $1\~2\%$ of the crab hydrolyzate. Salt contents could be decreased at 37 brix by desalination method such as the evaporation of the hydrolyzate contents.

• 한국생물공학회:학술대회논문집
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• 2005.10a
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• pp.358-362
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• 2005

High molecular weight dextran (39% alcohol, v/v), less soluble dextran, eluted from this column between T 500 and T 2000, a commercial linear dextran, Soluble dextran (45% alcohol, v/v) eluted at between T 70 and T 150 dextran. The molecular weight average of total dextran (50% alcohol, v/v) was between 150,000 to 500,000. A few oligosaccharides were detected from hydrolyzates of less soluble dextran. The hydrolyzates of soluble dextran were a family of DP 1 to 6 isomaltooligosaccharides. Compounds greater than DP 4 were branched isomaltooligosaacharides.