• Journal of Marine Bioscience and Biotechnology
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• v.14 no.2
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• pp.61-68
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• 2022

This study aimed to investigate the hepatoprotective activities of the sea cucumber products, including extracts and hydrolysates, in vitro and in vivo. Dried sea cucumber, produced on the western coast of Korea, was boiled in water or 70% ethanol at 85℃ or 100℃ for 18 or 24 h, respectively, to extract bioactive compounds. The enzymatic hydrolysates were prepared by reacting the dried sea cucumber with pepsin or neutral protease (PNL) under optimal enzyme conditions. The anti-inflammatory effect of the samples was investigated using RAW 264.7 cells treated with lipopolysaccharide (LPS). The amount of nitric oxide (NO) was produced from the cells treated with LPS and each sample was compared. Therefore, the pepsin hydrolysate treatment decreased NO production compared to LPS sole treatment. Furthermore, the effects of the samples on cell injury in the hepatic cell line and bisphenolA-induced hepatic injury mouse model were investigated. The water extracts and the pepsin hydrolysates of sea cucumber significantly inhibited cell injury generated in the hepatocytes without cytotoxicity (p < 0.05), whereas the ethanol extracts were cytotoxic. However, these results indicate that the extracts and the enzymatic hydrolysates derived from sea cucumber can be used as beneficial materials for inhibiting liver damage.

• Journal of Nutrition and Health
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• v.28 no.10
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• pp.986-994
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• 1995

This study was to examine the effect of phytate on the protein digestibility and calcium, iron and zinc availability in phytase treated soymilks digested with pepsin and pepsin-pancreatin in vitro. Also, the bending between phytate and protein in soymilks was investigated by means of SDS-PAGE. The content of phytate in soymilk was reduced by phytase treatment. As the content of phytate decreased, the protein digestibility increased in soymilk treated with the digest enzymes in vitro. The reduction of phytate content in soymilk improved the availability of all calcium, iron and zinc. Although the availability of calcium increased, the amount of change was small. The phytate reduction increased most the availability of iron. A number of bands of high molecular weight protein in soymilk disappleared in SDS-PAGE by lowering the phytate content with phytase treatement on soymilk.

• Korean Journal of Food Science and Technology
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• v.10 no.4
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• pp.394-397
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• 1978

In vitro digestibility study using pepsin was conducted on round muscle previously treated with papain and the change in the amounts of liberated amino nitrogen was followed during the time course of digestion procedure. The obtained results were summarized as follows. 1. As compared with control, enzyme treatment groups had higher digestibility and curtailed digestion time. 2. All the enzyme treatment groups showed the highest digestibility between 6 and 10 hours in the course of digestion procedure. 3. The amounts of liberated amino nitrogen were increased similarly to digestibility and digestion time. 4. As compared with control, enzyme treatment groups showed considerably higher amounts of liberated amino nitrogen, the liberation rate being the highest between 2 and 8 hours of digestion time.

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.708-715
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• 1995

Effect of enzymatic modification with pepsin, papain and trypsin was studied on functional properties of isolated sesame meal protein hydrolysates. Solubility of protein hydrolysates distinctively increased from 2% to $53{\sim}94%$ at pH 4. Emulsifying properties showed marked increase 6 fold and 4.5 fold at degree of 10%, 20% hydrolysis by trypsin and degree of 10% hydrolysis by papain. The emulsion stability of the protein was unstable by heat treatment for 30 min. at $80^{\circ}C$. Foaming properties were also enhanced by enzymatic hydrolysis except at degree of 30% hydrolysis. Bulk density and water absorption of protein with trypsin and papain decreased about 0.1 g/ml and $0.3{\sim}0.7\;ml/g$, but oil absorption was increased about 1 ml/g.

• Korean Journal of Food Science and Technology
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• v.20 no.1
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• pp.106-111
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• 1988

Comparative effects of oxidant, reductant treatment and its phosphorylation on qualities and functional properties of defatted rice bran protein isolates were investigated. Effects of oxidant and reductant treatment were that essential amino acid content of protein isolates was high and its color, pepsin digestibility were good. The phosphorylated defatted rice bran protein isolated was taken by incubating sodium trimeta phosphate in aqueous solution at pH 10.5 and $35^{\circ}C$ for 3 hours and its protein score was 55. Functional properties such as solubility, whipping activity and foam stability were much improved. But color, pepsin digestibility, bulk density and fat absorption were not affected by phosphorylation.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.3
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• pp.354-357
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• 2005

The in vitro degradability of yeast and the effect of yeast on the in vitro degradability of forage may differ in terms of the specific yeast strains or their incubation conditions. Thus in experiment 1, two strains of sake yeast (strainK7 and strainK9) and one strain of bakers' yeast (KY5649) were incubated in an aerobic condition. In experiment 2, aerobically or anaero bically incubated K7 was used for investigating the in vitro degradability of yeast, the effect of yeast on the in vitro degradability of forage, and the degradability of yeast by pepsin and pronase treatment. The in vitrodegradability of bakers' yeast was significantly (p<0.05) higher than those of sake yeasts. The in vitro degradability of anaerobically incubated yeast was significantly (p<0.01) higher than that of aerobically incubated yeast. The degradability of bakers' yeast by pepsin treatment was significantly (p<0.01) higher than that of the sake yeasts. The degradability of bakers' yeast by pronase treatment was slightly higher than that of the two sake yeasts, while the degradability of anaerobically incubated yeast by both enzymes, respectively, was significantly (p<0.01) higher than that of aerobically incubated yeast. The degradability of forages was increased significantly (p<0.05) by the addition of yeasts. The degradability of roughage by sake yeast tended to be higher than that by the bakers' yeast. The degradability of roughage was significantly (p<0.05) higher by anaerobically incubated yeast than by aerobically incubated yeast. Given the above results, it seems that in vitro degradability of yeast and the magnitude of the increment of roughage degradation differ among the yeast strains and their incubation conditions.

• Korean Journal of Food Science and Technology
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• v.16 no.2
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• pp.228-234
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• 1984

A partial hydrolysis of soybean protein isolate was carried out by using pepsin and trypsin. The degree of hydrolysis was evaluated by chemical analysis, viscometric measurements and gel electrophoresis. The functional properties of the hydrolyzates such as flow behavior, emulsion properties and foaming properties were evaluated. A selective hydrolysis of 11S protein fraction by pepsin was observed from the SDS-PAG electrophoresis. The changes in the molecular weight distribution by different conditions of enzyme hydrolysis were evaluated. The changes in the intrinsic viscosity of the protein hydrolylate by reaction time were highly correlated to the contents of TCA soluble protein and 0.03 M $CaCl_2$ soluble nitrogen. The degree of hydrolysis ($DH_{TCA}$, $DH_{Ca}$) were used to evaluate the effect of enzyme treatment on the functional properties of the hydrolyzate. The apparent viscosity and emulsion capacity and stability of the protein solution decreased as DH increased, while the foaming capacity increased linearly with the increasing DH.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.529-532
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• 2002

The angiotensin converting enzyme (ACE) inhibitory activity in peptic hydrolysate of raw anchovy cooking discards was 51.3% at 1 mg of protein per $100\;{\mu}L$ sample solution. While, after the treatment of pepsin for 4 h, was 65.8%. The crude peptides fractionated through Bio-gel P-2 column chromatography consisted of five fractions $({P-1}{\sim}{P-5})$ and had maximum inhibitory activity in the fraction P-2 ($IC_{50}$=0.319 mg protein/mL). The fraction P-2 was rich in aspartic acid, glutamic acid, and glycine.

• Korean Journal of Food Science and Technology
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• v.6 no.2
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• pp.70-74
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• 1974

The round muscle of Korean cattle and squid muscle were cooked with various methods which were followed digestibility test by use of pepsin in-vitro, determination of amino nitrogen in the course of digestion procedure by using Formol method (AOAC) and influence of ether treatment for preminary test also examined. The results obtained were summarized as follows: 1. The order of digestibility values were demonstrated as follows: In case of beef, it was autoclaving, frying, raw, freezing, roasting, boiling and in case of squid muscle, it was raw, autoclaving, boiling, freezing, dry heating and roasting. 2. The amounts of amino nitrogen for beef and squid muscle were increased in proportion to digestibility value. 3. There were no significances in the digestibility between treating with ether and none of any treatment of beef and squid muscle in raw condition.

• Journal of The Korean Society of Grassland and Forage Science
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• v.8 no.3
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• pp.169-174
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• 1988

An experiment was conducted to determine the feeding value of Arundinella hirat silage making by different methods ie., added starch 3%, formic acid 1% (FA), anhydrous ammonia ($NH_3$) 3%, and dried poultry waste (DPW) 3%. The samples were analyzed organic acid, cell wall constituent (NDF), cell contents (NDS), lignincutin-silica (ADL), hemicellulose (H: CHO) and in vitro dry matter digestibility (DMD) by pepsin-cellulase technique. The feeding value of silages were compared with corn siiage. The results are summarized as follows; 1.Formic acid treated to silage was lower pH(4.0), but anhydrous ammonia (8.37) and DPW added silage (8.72) were higher than that of the other treatment silages. 2.Fermentative quality of corn silage, starch, DPW, $NH_3$, control and FA treated silage were marked 100,81, 77,63,62 and 58, respectively. 3.Silage with $NH_3$, (23.57%) and DPW (10.42%) of content of protein were higher than that of other treated silages. 4.Silage with $NH_3$, was significantly lower contents of NDF, but did not ADF of among the treated silages. 5.In the contents of ADL, starch added silage was significantly decreased (p < 0.05), but did not the other treatment. 6.DMD of in vitro by pepsin-cellulase of silage with starch was increased three folds as equal to corn silage but did not increased the other treated silages. 7.Correlationship of latic acid an total acid, and NDS were a positive but lactic acid and NDF was a negative correlation.