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Jeonju, South Korea

Kim B.-M.,Korea University | Kim B.-M.,Korea Food Research Institute | Park J.-H.,Korea Food Research Institute | Kim D.-S.,Jeonbuk Institute for Bioindustry | And 4 more authors.
Journal of Food Science | Year: 2016

We investigated the effects of the polysaccharide from the sporophyll of a selected brown alga Undaria pinnatifida on serum lipid profile, fat tissue accumulation, and gastrointestinal transit time in rats fed a high-fat diet. The algal polysaccharide (AP) was prepared by the treatment of multiple cellulase-producing fungi Trichoderma reesei and obtained from the sporophyll with a yield of 38.7% (dry basis). The AP was mostly composed of alginate and fucoidan (up to 89%) in a ratio of 3.75:1. The AP was added to the high-fat diet in concentrations of 0.6% and 1.7% and was given to male Sprague–Dawley rats (5-wk-old) for 5 wk. The 1.7% AP addition notably reduced body weight gain and fat tissue accumulation, and it improved the serum lipid profile, including triglycerides, total cholesterol, and very low-density lipoprotein-cholesterol. The effects were associated with increased feces weight and shortened gastrointestinal transit time. In addition, the lipid peroxidation of the liver was decreased in both groups. © 2016 Institute of Food Technologists® Source


Jeon H.,University of Ulsan | Oh S.-J.,JKberrynary | Nam H.S.,JKberrynary | Song Y.S.,Jeonbuk Institute for Bioindustry | Choi K.-C.,University of Ulsan
Journal of the Korean Society of Food Science and Nutrition | Year: 2015

To investigate the effect of n-3 fatty acid from Bokbunja (Rubus coreanus Miq.) seed oil (BSO), we examined improvement of plasma triglycerides and cholesterol in vivo. Five-week-old ICR mice were divided into five groups of six mice each; Control, high fat diet (HFD) control (negative control), salmon oil control (positive control, HFD+commercial n-3 fatty acid), and BSO experimental groups (HFD+1 g/60 kg BW/d, HFD+2 g/60 kg BW/d). After 4 weeks of BSO treatment, we measured serum triglyceride and cholesterol levels. The levels of low-density lipoprotein/very-low-density lipoprotein-cholesterol, high-density lipoprotein-cholesterol, and total cholesterol were significantly (P<0.05) reduced in the group fed BSO at 2 g/60 kg BW/d compared to the negative control. Levels of triglycerides, which are similar to cholesterol, were also significantly (P<0.05) reduced in the same group. To investigate further, we tested blood coagulation parameters. Prothrombin time (PT) and activated partial thromboplastin time (aPTT) were not significantly different among the five groups according to BSO. However, the 2 g/60 kg BW/d BSO group treated with PT and aPTT showed a tendency to live longer than the negative control. Taken together, BSO might improve blood homeostasis mediated via hypo-lipidemic and anti-coagulation activities. © 2015 Korean Society of Food Science and Nutrition. All rights reserved. Source


Kang S.-R.,Jeonbuk Institute for Bioindustry | Choi J.-H.,Chosun University | Kim D.-W.,Chosun University | Park S.-E.,Gwangju University | And 3 more authors.
Journal of Applied Phycology | Year: 2016

A bifunctional thrombolytic serine protease (ulvease) having both direct-acting fibrinolytic and plasminogen-activating properties was purified from the green alga, Ulva pertusa. Ulvease had maximum fibrinolytic activity at 40 °C and pH 7.0, and the activity was inhibited by Cu2+ and Zn2+. Fibrinolytic activity of ulvease was higher than that of plasmin and u-PA by fibrin plate assay and displayed both plasmin and plasminogen activator-like activities. Ulvease preferentially hydrolyzed the Aα- and Bβ-chains of fibrinogen, but the γ-chain was appeared unaffected. Ulvease prolonged APTT and PT. PFA-100 assay showed that it delayed the closure times of citrated whole human blood. Ulvease showed a strong thrombolytic ability and safety in vivo, which is better than that of u-PA. It protected mice from collagen- and epinephrine-induced pulmonary thromboembolism. These results suggest that ulvease may have a potential clinical application for the treatment and prevention of thrombosis. © 2015, Springer Science+Business Media Dordrecht. Source


Lee J.H.,Korea University | Yoo H.Y.,Korea University | Jung D.U.,Korea University | Park C.,Korea University | And 3 more authors.
Korean Chemical Engineering Research | Year: 2014

Lactulose is well known for functional component in the food and pharmaceutical field and utilized in a wide variety of foods as a bifidus factor or functional ingredient for intestinal regulation. Lactulose synthesis can be classified into chemical and biological methods. In chemical methods, lactulose is synthesized by alkaline isomerization, but it has many disadvantages such as including product purification, lactulose degradation, side reactions and waste management. Therefore, the enzymatic synthesis methods were recently studied to solve these problems. β-galactosidase is a important enzyme in the dairy industry, because of the production of lactose-hydrolyzed products. Also, β- galactosidases can be utilized to synthesize lactulose from lactose by a trans-galactosylation reaction, using fructose as a galactosyl acceptor. However, the synthesis of lactulose from lactose is economically not suitable due to high levels of lactose price. This review summarizes the current state of lactulose production by chemical and biological processes. Source


Kim B.-M.,Korea University | Kim B.-M.,Korea Food Research Institute | Park J.-H.,Korea Food Research Institute | Kim D.-S.,Jeonbuk Institute for Bioindustry | And 5 more authors.
International Journal of Food Science and Technology | Year: 2016

The effects of rice koji inoculated with Aspergillus luchuensis on the biochemical and sensory properties of fish sauce produced from sailfin sandfish (Arctoscopus japonicus) with different salt concentrations (10% and 20%) were investigated over 10 months. Fish sauces prepared from sailfin sandfish with rice koji and a low salt concentration had higher total nitrogen, amino nitrogen and total free amino acid than did those without rice koji or with a high salt concentration. Sensory evaluation of fish sauces prepared with rice koji and a low salt concentration found better taste, flavour and overall acceptance than those prepared without rice koji during fermentation (P < 0.05). The use of rice koji increased the total nitrogen, amino nitrogen and free amino acid and also enhanced the sensory qualities during fermentation. These results suggest that the use of rice koji can result in a low-salt fish sauce with better flavour. © 2016 Institute of Food Science and Technology Source

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