Biovan Ltd.

South Korea

Biovan Ltd.

South Korea
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Kook M.-C.,Anyang University, South Korea | Kook M.-C.,Biovan Co. | Cho S.-C.,Seowon University | Kang J.,Sun Moon University | And 2 more authors.
Food Science and Biotechnology | Year: 2014

Effect of gamma-aminobutyric acid (GABA) produced by Lactobacillus sakei B2-16 on diet and acute swimming exercise was investigated in rats with high fat diet (HFD)-induced obesity. The body weight gain in the GABA+Exercise group was significantly (p<0.05) lower than in the HFD group. Combined treatment with GABA and exercise decreased the body weight gain by 25.6%, compared to the HFD group. On the other hand, neither GABA supplementation nor exercise alone significantly (p>0.05) influenced reduction in body weight gain, compared to the HFD group. The weights of abdominal and epididymal fat tissues and the liver in the GABA+Exercise group were significantly (p<0.05) lower than in the HFD group. The activity of citrate synthase was significantly (p<0.05) elevated in the soleus muscle by GABA supplementation. GABA contributes to reduction in body weight gain and fat tissue weight by increasing physical activity during exercise. © 2014, The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht.


Kook M.-C.,Biovan Co. | Cho S.-C.,Seowon University | Hong Y.-H.,CJ Co. Seoul | Park H.,Sun Moon University
Journal of Applied Biological Chemistry | Year: 2014

In order to increase the nutritional quality of soybean meal (SBM) as an animal feed, Bacillus subtilis TP6, a previously isolated strain from an Indonesian traditional fermented soybean food, Tempeh, was used as a starter organism for solid-state fermentation. In the pre-treated SBM with water content of 60% (v/w), B. subtilis TP6 was grown to a maximum viable cell number of 3.5×109 CFU/g. Compared to control, crude protein in Bacillus fermented SBM was increased by 16%, while raffinose, stachyose, and trypsin inhibitors were reduced by 31, 37, and 90%, respectively. The Sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis showed that proteins in the fermented SBM were remarkably hydrolyzed into smaller molecular masses, resulting in a decrease in large sized proteins. Our data suggested that B. subtilis fermentation could increase the nutritive value of SBM through reduction of anti-nutritive factors and improvement of protein quality by hydrolysis of soy protein. In addition, B. subtilis TP6 produced a functional ingredient, poly-γ-glutamic acid which has various health benefits.


Jang J.-Y.,World Institute of Kimchi | Lee M.E.,World Institute of Kimchi | Lee H.-W.,World Institute of Kimchi | Lee J.-H.,World Institute of Kimchi | And 4 more authors.
Food Science and Biotechnology | Year: 2015

Lactococcus lactis subsp. lactis WK11 was introduced as a starter in kimchi fermentation to investigate the role of starter cultures in extending the shelf life of kimchi. Kimchi, with an initial inoculum size of 107 CFU/g as well as control kimchi without the starter culture, were prepared and fermented for 56 days at 8°C. The addition of L. lactis prolonged the optimal fermentation period (pH 4.2, acidity 0.6–0.8%) up to more than 2 times. The starter culture, L. lactis WK11, persisted throughout the kimchi fermentation, as confirmed by regular monitoring of the L. lactis population by PCR-DGGE. Taken together, our results suggest that L. lactis starter culture may be useful for extending the shelf-life of kimchi without adverse effects of kimchi with a longer shelf life. © 2015, The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht.


Oh Y.J.,Seoul Womens University | Lee H.,Seoul Womens University | Kim J.E.,Seoul Womens University | Lee S.H.,Biovan Co. | And 2 more authors.
Korean Journal of Food Science and Technology | Year: 2015

The potential of applying cold plasma (CP) treatments to improve microbiological safety of powdered products has been investigated using infant milk powder (IMP) and onion powder (OP). Among the different kinds of CP-forming gases, He-O2 (99.8:0.2) gas mixture and He gas were most effective in reducing the number of Cronobacter sakazakii in IMP and Bacillus cereus spores in OP, respectively. C. sakazakii counts in IMP decreased by 0.9 ± 0.1 log CFU/g after CP treatment, and the extent of C. sakazakii inhibition increased in a time-dependent manner. CP treatment at 900 W for 20 min reduced the number of B. cereus spores by ∼0.4 log spores/g. Treatments that integrated CP with microwave (MWCP treatment) as well as those that integrated CP with heat and microwave (H-MW-CP treatment) resulted in a 90% reduction in the number of spores in OP. Thus, CP treatments demonstrated potential for decontaminating foodborne pathogens from powdered products, in combination with heat for improved effect. © The Korean Society of Food Science and Technology.


Hwang Y.H.,Biovan Ltd. | Cho H.-Y.,Korea University | Kim K.-R.,Biovan Ltd. | Lee S.H.,Biovan Ltd. | And 2 more authors.
Korean Journal of Food Science and Technology | Year: 2015

Hydrolysis of isolate soybean protein (ISP) using subcritical water (SCW) was conducted to study the feasibility for producing protein hydrolyzate. SCW hydrolysis of SPI suspension (5-15%) was conducted in an electrically heated batch reactor (2 L). The effects of temperature (230 to 270oC) and holding time (10 to 50 min) on the degree of hydrolysis (DH) and the production of amino acids were studied by surface response method. The DH was determined by derivatizing the hydrolyzates with ortho-phthalaldehyde (OPA) solution. It was confirmed that reaction temperature and holding time affected the hydrothermolysis of soybean protein. However, the holding time was less effective on amino acid yield when the temperature was higher than 230oC. In order to achieve optimal yields of amino acids exceeding 43%, the temperature should be within the range between 256 and 268oC with holding time from 29 to 41 min, respectively. A maximum estimated amino acid yield of 43.5% was obtained at 268oC for 35 min.


Kim S.-S.,Kangwon National University | Oh S.-H.,Kangwon National University | Jeong M.-H.,Kangwon National University | Cho S.-C.,Kyung Hee University | And 4 more authors.
Korean Journal of Food Science and Technology | Year: 2010

Relatively large amounts of GABA can be produced by the fermentation of rice bran. Therefore, this study was conducted to investigate the effects of GABA on the secretion of melatonin and serotonin for the development of a sleep inductive compound. The secretion levels of melatonin and serotonin from mice were found to be 3.425±0.182 pg/mL and 5.37±0.963 ng/mL, respectively, in response to feeding 120 mg/mL of GABA while they were 2.607±0.41 pg/mL in the control. The secretion of both melatonin and serotonin was increased up to the 13.51% and 34.99%, respectively, when compared to the negative control. However, the feeding of milk alone did not have a great effect on the melatonin and serotonin secretions. Conversely, feeding of milk with GABA enhanced the secretion of serotonin. The amounts of both melatonin and serotonin secreted increased with respect to the increase in GABA concentrations during feeding. Interestingly, the induction level of melatonin was relatively higher than that of serotonin in response to feeding 120 mg/ mL of GABA. This is the first study to report that GABA has an ability to induce sleep related hormones in mice; therefore, it has the potential for use as a natural sleep aid. © The Korean Society of Food Science and Technology.


Seo Y.C.,Kangwon National University | Choi W.Y.,Kangwon National University | Kim J.S.,Kangwon National University | Lee C.G.,Kangwon National University | And 6 more authors.
Food Biotechnology | Year: 2012

γ-Aminobutyric acid (GABA) can be produced from 12% (w/v) monosodium glutamate (MSG) by the lactic acid bacteria Lactobacillus sakei B2-16, which was isolated from kimchi. This production of GABA has the highest conversion yield from MSG. In passive avoidance tests, GABA improved the long-term but not short-term memory recovery of mice administered scopolamine; 46.69 mg/mL GABA significantly improved the memory from 132 sec to 48 sec. The addition of 667 mg/mL of fermentation broth containing 46.69 mg/mL of GABA enhanced memory recovery up to 85% compared to the control group, but lower doses only enhanced memory 20%. These results imply that a high-dose intake may be necessary for the desired efficacy of GABA. GABA-mediated neurological effects were also confirmed by the growth of PC12 nerve cells, which demonstrated an increase in both growth and neurite differentiation with a ~45% increase in the number of neurites per cell and a 65% increase in neurite outgrowth compared to the control group (no treatment). Most of these results were of greater magnitude than those reported for other plant resources. This is the first report of GABA obtained from MSG fermentation enhancing recognition functions using both in vivo and in vitro experiments, even though there were several reports on producing mass amounts of GABA from MSG fermentation. The findings could expand the use of GABA for many purposes as a natural and functional substance obtained from fermentation processes. © 2012 Copyright Taylor and Francis Group, LLC.


Ahn J.H.,Kangwon National University | Im C.,Hallym University | Park J.H.,Kangwon National University | Choung S.Y.,Kyung Hee University | And 4 more authors.
Food Science and Biotechnology | Year: 2014

γ-Aminobutyric acid (GABA), a primary inhibitory neurotransmitter, and tryptophan (Trp), a substrate for melatonin, are found in functional foods and exert hypnotic effects. The hypnotic effects of 3 doses of GABA and a combined-preparation of GABA and Trp (GABA+Trp) were investigated in mice. Hypnotic activity was evaluated using pentothal-induced sleep time testing. Treatments included low, middle, and high doses of GABA and GABA+Trp. Low doses of GABA (low-GABA) and low-GABA+Trp reduced sleep latency and significantly (p<0.05) prolonged the sleep time induced by pentothal, compared with controls, although the melatonin concentration in the serum was not affected. On the other hand, the adenosine A1 receptor (AA1R) immunoreactivity in the suprachiasmatic nucleus of the hypothalamus was significantly (p<0.05) increased after administration of low-GABA and/or low-GABA+Trp, compared to controls. Low doses of GABA and/or Trp cause hypnotic effects that may be related to AA1R activation. © 2014, The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht.


Choi H.-J.,World Institute of Kimchi | Kim Y.J.,World Institute of Kimchi | Lee N.R.,World Institute of Kimchi | Park H.W.,World Institute of Kimchi | And 8 more authors.
Journal of the Korean Society of Food Science and Nutrition | Year: 2014

A survey was conducted on the isolation of lactic acid bacteria with antibacterial activity to extend kimchi shelf-life. Antibacterial activity was tested against bacteria associated with acidification of kimchi, including Lactobacillus plantarum, Pediococcus pentosaceus, and Lactobacillus sakei, using agar-well diffusion assay. Two isolates from kimchi were identified as Lactococcus lactis subsp. lactis and Lactobacillus brevis by 16S rRNA gene sequence analysis and API 50 CHL assay, and they showed antibacterial effects against indicator strains. The isolates displayed acid tolerance at pH 3.5, salt tolerance in 5% NaCl, and growth at 4°C. These result imply that the selected strains might be used to extend kimchi shelf-life as a potential starter.


Disclosed is a lactic acid bacteria culture of mung bean obtained by culturing lactic acid bacteria in a culture medium containing mung bean extract. The culture contains the mung bean extract and GABA (ϝ Aminobutyric acid), so that it exhibits effects of promoting collagen synthesis and alleviating inflammation. Accordingly, the cosmetic composition containing the culture can be usefully used as a cosmetic composition for promoting collagen biosynthesis, preventing or improving skin senescence, ant i-inflammatory and preventing or improving skin injury.

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