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Comparison of Bifidogenic Growth Stimulation Activities of Fermented Whey Prototypes
문기성 한국식품영양과학회 2013 Preventive Nutrition and Food Science Vol.18 No.4
Fermented whey solution presenting bifidogenic growth stimulation (BGS) activity was processed as prototypes such as sterilized fermented whey (SFW), spray-dried fermented whey (SDFW), and freeze-dried fermented whey(FDFW) and their BGS activities were compared. In optical density (OD600) test, the BGS activity of three prototypes, which showed similar activities, were significantly different with non-fermented whey solution adjusted to pH 4.5 as a control (P<0.05). In viable cell count test, SDFW had the most positive influence than other prototypes on the BGS activity even though the difference was not significant. However, the activities of all prototypes were significantly different than the negative control (no addition). These results indicate that the processed prototypes of fermented whey solution show BGS activities and might be commercialized, with further evidences, in animal or human studies.
비피도박테리아 증식능 유청발효 동결건조물과 프럭토올리고당 비교평가
문기성 한국유산균·프로바이오틱스학회 2014 Current Topic in Lactic Acid Bacteria and Probioti Vol.2 No.1
Freeze-dried fermented whey (FDFW) was compared with fructooligosaccharide (FOS) in bifidogenic growthstimulation (BGS) activity. FDFW and FOS increased the growth of bifidobacterial strains Bifidobacterium lactis BL 750and Bifidobacterium longum FI10564 when compared with control where only the bifidobacterial cells were inoculated inRCM (Reinforced Clostridial Medium) broth or the cells with whey solution. The BGS activity of FDFW was slightlyhigher than that of FOS, but not significantly different. In optical density test at 600nm, the sample with FDFW reached1.371 for B. lactis and 1.844 for B. longum whereas the sample with non-fermented whey solution reached 1.064 and 1.237,respectively. In viable cell count test, FDFW and FOS also showed BGS activity in mid-growth phase (9h) of B. lactis strainwhere the difference between FDFW added sample and no added control was 0.38 Log CFU/mL. Finally FDFW was testedfor maintenance of B. lactis strain in yogurt during storage at 10oC. After 20d, the viable cell count of no added control wasdecreased 6.86 to 4.1 Log CFU/mL, whereas those of FDFW (1%) and FOS (1%) added samples were 6.82 to 4.93 and 6.81to 4.51, respectively. These results indicate FDFW can be used for bifidogenic growth stimulator and applied to variousdairy products as a functional food ingredient.
Optimized Recombinant DNA for the Secretion of Pediocin PA-1 in Escherichia coli
문기성 한국식품영양과학회 2010 Preventive Nutrition and Food Science Vol.15 No.4
To enhance the expression and secretion of pediocin PA-1 from heterologous bacterial hosts, the promoter and deduced signal sequence (PS) of an α-amylase gene from a Bifidobacterium adolescentis strain was fused with pediocin PA-1 structural and immunity genes (AB) and the resulting functions were evaluated in Escherichia coli. Two recombinant PCR products were created-one with just the deduced signal sequence and one with the sequence plus the Ser and Thr sequences that are the next two amino acids of the signal sequence. These two products, the PSAB (---AQA::KYY---) and PSABST (---AQAST::KYY---), respectively, were inserted into a TA cloning vector (yT&A) and named pPSAB, which was previously reported, and pPSABST. The two recombinant plasmid DNAs were transferred into E. coli JM109 and the transformants displayed antimicrobial activity, where the activity of E. coli JM109 (pPSAB) was stronger than that of E. coli JM109 (pPSABST), indicating that the ST amino acid residues were not necessary for secretion and might have even decreased the antimicrobial activity of recombinant pediocin PA-1.
Bifidobacterial Growth Stimulation by Lactobacillus casei via Whey Fermentation
문기성 한국식품영양과학회 2009 Preventive Nutrition and Food Science Vol.14 No.3
Three-hundred bacterial isolates from a natural cheese were screened for the production of bifidobacterial growth factor by whey fermentation. Based on this screen, two whey samples fermented by strains designated as CJNU 0421 and CJNU 0588 were found to effectively stimulate the growth of a bifidobacterial strain, Bifidobacterium longum FI10564, by 1.6~1.7 fold compared to a control, in which non-fermented whey medium was added. The two isolates were identified to be Lactobacillus casei (99% identity) by 16S rRNA gene sequencing and named Lactobacillus casei CJNU 0421 and CJNU 0588, respectively. The whey sample fermented by CJNU 0588 did not enhance the growth of other bacteria such as Escherichia coli and Listeria monocytogenes, suggesting that the whey fermentation metabolites from the isolate could be used for the selective stimulation of bifidobacteria.
문기성,신원선 한국식품영양과학회 2012 Preventive Nutrition and Food Science Vol.17 No.4
For the quantitative analysis of genetically modified (GM) maize in processed foods, primer sets and probes based on the 35S promoter (p35S), nopaline synthase terminator (tNOS), p35S-hsp70 intron, and zSSIIb gene encoding starch synthase II for intrinsic control were designed. Polymerase chain reaction (PCR) products (80~101bp) were specifically amplified and the primer sets targeting the smaller regions (80 or 81 bp) were more sensitive than those targeting the larger regions (94 or 101 bp). Particularly, the primer set 35F1-R1 for p35S targeting 81 bp of sequence was even more sensitive than that targeting 101 bp of sequence by a 3-log scale. The target DNA fragments were also specifically amplified from all GM labeled food samples except for one item we tested when 35F1-R1 primer set was applied. A reference plasmid pGMmaize (3 kb) including the smaller PCR products for p35S, tNOS, p35S-hsp70 intron, and the zSSIIb gene was constructed for real-time PCR (RT-PCR). The linearity of standard curves was confirmed by using diluents ranging from 2×101~105 copies of pGMmaize and the R2values ranged from 0.999~1.000. In the RT-PCR, the detection limit using the novel primer/probe sets was 5pg of genomic DNA from MON810 line indicating that the primer sets targeting the smaller regions (80 or 81bp) could be used for highly sensitive detection of foreign DNA fragments from GM maize in processed foods.
프로바이오틱스, 프리바이오틱스 및 신바이오틱스 연구동향
문기성(Gi-Seong Moon) 한국식품과학회 2019 식품과학과 산업 Vol.52 No.3
Probiotics are very closely related to gut microbiome and recognized as beneficial microorganisms for our health. They have various biological effects such as inhibition of pathogenic bacteria, activation of beneficial bacteria, prevention of diarrhea and constipation, enhanced immune activity etc. Prebiotics, non-digestible carbohydrates such as galactooligosaccharide and fructooligosaccharide, are utilized by beneficial gut bacteria such as bifidobacteria and lactobacilli, resulting in production of short chain fatty acids which inhibit pathogenic bacteria in the gut and function for human health. Synbiotics are introduced for synergistic effects when probiotics are combined with prebiotics and now commercially available. At the moment many functional ingredients are developed and commercialized. Probiotics, prebiotics, and synbiotics might be hot items in the functional food market and the values will increase according to the results of human gut microbiome researches. To meet the situation, systematic and scientific studies as well as marketing effects should be accompanied.