가압가열 및 Microwave 처리에 의한 중력분 Gliadin의 항원성 변화

곽지희(Ji-Hee Kwak),김꽃봉우리(Koth-Bong-Woo-Ri Kim),이청조(Chung-Jo Lee),김민지(Min-Ji Kim),김동현(Dong-Hyun Kim),선우찬(Chan Sunwoo),정슬아(Seul-A Jung),강주연(Ju-Youn Kang),김현지(Hyun-Jee Kim),최정수(Jung-Su Choi),김성원(Seong-Won 한국식품영양과학회 2011 한국식품영양과학회지 Vol.40 No.10

본 연구에서는 가압가열 및 microwave 처리가 gliadin의 항원성에 미치는 영향을 살펴보기 위해 중력분에 가압가열과 microwave를 단독 또는 병행으로 처리하여 Ci-ELISA, SDS-PAGE 및 immunoblotting을 실시하였다. 가압가열 처리의 경우, 처리 시간이 길어질수록 IgG와의 결합력이 감소하였으며, 특히 50분 처리구에서 약 69%로 가장 낮은 결합력을 보였다. 또한 SDS-PAGE와 immunoblotting 결과에서도 무처리구에서 강하게 보였던 gliadin band가 처리에 의해 거의 소실되고 항체와 반응하지 않았다. 가압가열 및 microwave를 병행 처리한 경우도 마찬가지로 gliadin의 결합력이 다소 감소하였으며, 처리구 중에서는 가압가열 50분, microwave 5분 처리구에서 약 73%로 가장 낮은 결합력을 보였다. 반면 microwave를 단독으로 처리하였을 때에는 일부 단백질의 변화는 관찰되었으나 항원성 감소에는 큰 영향을 미치지 않았다. 이상의 결과를 통해 가압가열을 단독 처리에 의해 gliadin의 항원성이 다소 감소되었으며, microwave 병행 처리에 의한 차이는 크게 나타나지 않은 것을 확인하였다. This study was conducted to evaluate the effect of physical treatments on the antigenicity of gliadin in medium wheat flour. The wheat flour was treated with an autoclave (5, 10, 30, 50 min), a microwave (1, 5, 10 min), and both (10, 30, 50 min/ 5, 10 min), and investigated by SDS-PAGE, immunoblotting and Ci-ELISA using anti-gliadin IgG. The results showed that the binding ability of anti-gliadin IgG to gliadin in wheat flour was slightly decreased when autoclaved or when autoclaved and microwaved. Especially, it was reduced to about 69% after autoclaving for 50 min and 73% after autoclaving for 50 min and microwaving for 5 min. In addition, gliadin bands in the 50 min autoclaved group disappeared in both SDS-PAGE and immunoblotting. On the other hand, the antigenicity of gliadin was unaffected by microwaving alone. Consequently, there were no considerable changes in using an autoclave alone or in combination with a microwave. These results suggest that autoclaving may affect the reduction of the antigenicity of gliadin in medium wheat flour.

가압가열 및 microwave에 의한 중력분 반죽 gliadin의 항원성 변화

곽지희(Ji-Hee Kwak),김꽃봉우리(Koth-Bong-Woo-Ri Kim),이청조(Chung-Jo Lee),김민지(Min-Ji Kim),김동현(Dong-Hyun Kim),선우찬(Chan Sunwoo),정슬아(Seul-A Jung),김현지(Hyun-Jee Kim),최정수(Jung-Su Choi),김성원(Seong-Won Kim),안동현(Dong-Hyun 한국식품과학회 2012 한국식품과학회지 Vol.44 No.1

본 연구에서는 가압가열 및 microwave 처리에 의한 중력분 반죽 추출물 내의 gliadin 단백질의 항원성 변화에 대해 살펴보았다. 중력분 반죽에 가압가열과 microwave를 단독 또는 병행으로 처리하여 ci-ELISA, SDS-PAGE 및 immunoblotting을 실시하였으며, 가압가열 처리에 의해서 anti-gliadin IgG 항체와 gliadin과의 결합력이 다소 감소한 것을 확인하였다. 특히 30 min 이상 처리시 더욱 감소한 것으로 나타났으며, SDS-PAGE와 immunoblotting 결과에서도 gliadin band의 강도가 약해지고 항체와의 반응도 나타나지 않았다. Microwave 처리의 경우, 5 min 이상 처리시 일부 gliadin 단백질의 소실이 관찰되었으나, 항원성에는 큰 변화가 없었다. 또한 가압가열 및 microwave 병행 처리에 의해 항원-항체 결합력이 더욱 감소되었으며, 특히 가압가열 50 min, microwave 10 min 처리시 약 35.0%로 감소되었다. 이상의 결과를 통해 가압가열 처리에 의해 중력분 반죽 추출물 내 gliadin의 항원성이 감소되는 것을 확인하였으며, microwave와 병행 처리하는 경우, 더욱 감소하는 것을 확인하였다. The aim of this study was to determine the optimal physical treatment to reduce the antigenicity of gliadin in wheat dough. Medium wheat dough was treated with an autoclave (5, 10, 30, and 50 min at 121℃, 1 atm), a microwave (1, 5, and 10 min) or both (10, 30, and 50 min/5, 10 min). The proteins in the dough extracts were analyzed by SDS-PAGE and the binding ability of anti-gliadin IgG to gliadin was examined by ci-ELISA and immunoblotting. Results showed that the ability of anti-gliadin IgG to bind to gliadin in wheat dough treated with an autoclave alone or in combination with a microwave was decreased. Especially, it declined to ~77% after autoclaving for 30 min and 35% after both autoclaving for 50 min and microwaving for 5 min. In addition, the intensity of gliadin bands in SDS-PAGE were weakened and anti-gliadin IgG did not recognize gliadin in immunoblotting. However, microwaving alone did not affect the antigenicity of gliadin in wheat dough. These results indicate that autoclaving may affect the reduction of the antigenicity of gliadin in medium wheat dough. Moreover, autoclaving in combination with microwaving is more effective for reducing the antigenicity of wheat dough.

ATM-dependent chromatin remodeler Rsf-1 facilitates DNA damage checkpoints and homologous recombination repair.

Min, Sunwoo,Jo, Sujin,Lee, Ho-Soo,Chae, Sunyoung,Lee, Jong-Soo,Ji, Jae-Hoon,Cho, Hyeseong Landes Bioscience 2014 Cell Cycle Vol.13 No.4

<P>As a member of imitation switch (ISWI) family in ATP-dependent chromatin remodeling factors, RSF complex consists of SNF2h ATPase and Rsf-1. Although it has been reported that SNF2h ATPase is recruited to DNA damage sites (DSBs) in a poly(ADP-ribosyl) polymerase 1 (PARP1)-dependent manner in DNA damage response (DDR), the function of Rsf-1 is still elusive. Here we show that Rsf-1 is recruited to DSBs confirmed by various cellular analyses. Moreover, the initial recruitment of Rsf-1 and SNF2h to DSBs shows faster kinetics than that of γH2AX after micro-irradiation. Signals of Rsf-1 and SNF2h are retained over 30 min after micro-irradiation, whereas γH2AX signals are gradually reduced at 10 min. In addition, Rsf-1 is accumulated at DSBs in ATM-dependent manner, and the putative pSQ motifs of Rsf-1 by ATM are required for its accumulation at DSBs. Furtheremore, depletion of Rsf-1 attenuates the activation of DNA damage checkpoint signals and cell survival upon DNA damage. Finally, we demonstrate that Rsf-1 promotes homologous recombination repair (HRR) by recruiting resection factors RPA32 and Rad51. Thus, these findings reveal a new function of chromatin remodeler Rsf-1 as a guard in DNA damage checkpoints and homologous recombination repair.</P>

미더덕의 생리활성이 향상된 아임계수 추출물의 제조

조민지(Min-Ji Jo),한지경(Ji-Kyoung Han),성수창(Su-Chang Sung),이승철(Seung-Cheol Lee) 한국식품영양과학회 2018 한국식품영양과학회지 Vol.47 No.11

미더덕의 이용 다변화를 위하여 아임계수 추출물을 제조하고 생리활성을 평가하였다. 미더덕은 동결건조 분말 상태로 10, 30, 60분 동안 다양한 온도(50, 100, 200, 300℃)에서 추출되었다. 아임계수 조건은 ACE 저해 활성, 항산화 활성, AChE 저해 활성과 같은 중요한 생리학적 특성을 상당히 증가시켰다. 200℃, 60분 추출물에서 가장 높은 ACE 저해활성을 나타냈으나 더 높은 온도 조건인 300℃에서는 급격히 감소하였다. DPPH 라디칼 소거능과 ABTS라디칼 소거능은 300℃, 30분 추출물에서 공통적으로 가장 높은 값을 보였고, AChE 저해 활성 또한 같은 경향을 나타냈다. 이러한 결과는 아임계수 추출이 미더덕의 생리활성을 증가시키는 유용한 가공방법이 될 수 있음을 시사한다. For diverse application of Styela clava (Korean name: miduduck) as a food material, subcritical water (SCW) extract was prepared and its physiological activity was evaluated. To accomplish this, S. clava powder (0.1 g) was placed in a stainless vessel containing 10 mL of distilled water, after which SCW extraction was carried out at 50, 100, 200, and 300℃ for 10, 30, and 60 min. SCW treatment significantly increased important physiological properties of the extract such as angiotensin converting enzyme (ACE) inhibitory activity, antioxidant activity, and acetylcholinesterase (AChE) inhibitory activity. The highest ACE inhibitory activity was found in samples subjected to SCW extraction at 200℃ for 60 min; however, the activity decreased at higher temperature (300℃). The SCW extract of S. clava prepared at 300℃ for 30 min showed the highest antioxidant activity [1,1-diphenyl-2-picrylhydrazyl and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activities] and AChE inhibitory activity. These results indicate that SCW extraction might be a useful method for increasing the physiological activity of S. clava.

Antioxidant effects of citrus pomace extracts processed by super-heated steam

Wang, Lei,Jo, Min-Ji,Katagiri, Riho,Harata, Kaori,Ohta, Moemi,Ogawa, Ayane,Kamegai, Masayuki,Ishida, Yasuyuki,Tanoue, Shota,Kimura, Sojiro,Lee, Seung-Cheol,Jeon, You-Jin Elsevier 2018 FOOD SCIENCE AND TECHNOLOGY -ZURICH- Vol.90 No.-

<P>This study was performed to investigate the enhanced antioxidant effects of citrus pomace (CP) extracts processed by super-heated steam (SHS). CP extracts were obtained using a closed SHS system at three different temperatures (100, 200, and 300 degrees C) with an extraction time of 10 or 20 min. These extracts were evaluated for their antioxidant activities by measuring their DPPH, alkyl, and hydroxyl radical scavenging activity using Electron Spin Resonance (ESR) spectroscopy and for their protective effects against H2O2-induced oxidative stress in Vero cells. All extracts exhibited strong radical scavenging activities and protective effects against H2O2-induced Vero cell damage. Especially, the SHS-CP extracts obtained at 300 degrees C with extraction times of both 10 min and 20 min exhibited antioxidant activities that were significantly higher than those of ethanol extracts and SHS-CP extracts obtained at other temperatures. The total phenolic and flavonoid contents of SHS-CP extracts and their antioxidant activities were found to be increased with elevated processing temperatures. Moreover, gas chromatography/mass spectrometry (GC/MS) in the presence of a methylating reagent revealed that some characteristic polyphenols and polyhydroxycyclohexanes were present in the SHS-CP extracts. Thus, this study demonstrated that SHS extraction is an efficient and environmentally friendly method for extracting antioxidants from CP.</P>

다양한 냉동 및 해동공정 조합이 표고버섯의 품질에 미치는 영향

심준보 ( Jun Bo Shim ),조연지 ( Yeon Ji Jo ),최미정 ( Mi Jung Choi ),민상기 ( Sang Gi Min ),유선미 ( Seon Mi Yoo ),천지연 ( Ji Yeon Chun ) 한국산업식품공학회 2015 산업 식품공학 Vol.19 No.3

본 연구는 다양한 냉동방법(강제송풍식냉동, 극저온냉동, 일반냉동)과 해동방법(자연해동, 유수해동, 초음파해동, 전자레인지해동)을 조합하여 처리했을 때 표고버섯의 물리적 품질에 미치는 영향을 관찰하고, 표고버섯의 품질을 유지하는 가장 효과적인 냉·해동 공정을 탐색하는 것이 목적이었다. 급속냉동법(강제송풍식냉동, 극저온냉동)으로 처리한 경우 표고버섯의 해동감량, 보수력, 수분함량은 큰 변화 없이 품질을 유지 하는데 효과적인 것으로 관찰되었다. 특히 보수력은 저속냉동(일반냉동) 및 저속해동(자연해동) 처리의 유무가 영향을 미치는 것으로 나타났다. 전단력의 경우 냉동방법에 의한 영향보다, 전처리 및 해동방법에 더 영향을 받는 것을 판단된다. pH 및 색도는 냉동방법 및 해동방법에 따라 거의 차이가 없는 것으로 관찰되었다. 표고버섯의 물리적 특성을 효과적으로 유지 할 수 있는 처리 조합은 급속냉동(극저온냉동) 및 급속해동(유수해동, 초음파해동, 전자레인지해동)을 한 경우이며, 또한 유지하고 하는 물리적 특성에 따라 냉동 및 해동방법을 다양하게 조합하여 처리한다면, 식품의 품질을 보존하는데 더욱 효과적일 것으로 사료된다. In this study, the potential of various freezing and thawing combinations was investigated for frozen storage of mushroom (Lentinula edodes). Lentinula edodes were sliced (5×5×50 mm) and then blanched in boiling water for 1 min. Samples were frozen by either natural air convection freezing (NCF, -24℃), air-blast freezing (ABF, -45℃), or liquid nitrogen freezing (LNF, -100℃). Frozen Lentinula edodes were thawed to a central temperature of 4℃ using either flowing water thawing (FT, 10℃), microwave thawing (MT, 400 W), sonication thawing (ST, 40 kHz, 10℃), or natural air convection thawing (NT, 20±5℃). In LNF Lentinula edodes, MT showed the most rapid thawing within 2.5 min followed by ST (30 min), FT (37 min), and NT (75 min). Quality attributes were evaluated by thawing loss, texture (hardness), water content, water holding capacity, pH, and color. A combination of LNF and MT induced the lowest thawing loss among tested combinations of each freezing and thawing. Thawing loss of frozen Lentinula edodes by LNF method was the lowest by MT. pH values NT of ABF method were significantly higher than blanched Lentinula edodes. In our study, MT minimized the quality changes of frozen Lentinula edodes when it was combined with ABF or LNF.

Effects of Ethanol Addition on the Efficiency of Subcritical Water Extraction of Proteins and Amino Acids from Porcine Placenta

Park, Sung Hee,Kim, Jae-Hyeong,Min, Sang-Gi,Jo, Yeon-Ji,Chun, Ji-Yeon Korean Society for Food Science of Animal Resource 2015 한국축산식품학회지 Vol.35 No.2

In a previous study, hydrolysates of porcine placenta were obtained and the extraction efficiency for proteins and amino acids was compared between sub- and super-critical water extraction systems; optimum efficiency was found to be achieved using subcritical water ($170^{\circ}C$, 10 bar). In this study, the effects of adding ethanol to the subcritical water system were investigated. The lowest-molecular-weight extraction product detected weighed 434 Da, and the efficiency of extraction for low-molecular-weight products was increased when either the concentration of ethanol was decreased, or the extraction time was lengthened from 10 min to 30 min. The highest concentration of free amino acids (approximately 8 mM) was observed following 30 min extraction using pure distilled water. The concentration of free amino acids was significantly lower when ethanol was added or a shorter extraction time was used (p<0.05). Color change of the solution following extraction was measured. There were no significant differences in color between lysates produced with different extraction times when using distilled water (p>0.05); however, using different extraction times produced significant differences in color when using 20% or 50% ethanol solution for subcritical extraction (p<0.05). The range of pH for the hydrolysate solutions was 6.4-7.5. In conclusion, the investigated extraction system was successful in the extraction of $\leq$ 500 Da hydrolysates from porcine placenta, but addition of ethanol did not yield higher production of low-molecular-weight hydrolysates than that achieved by DW alone.

Effects of Ethanol Addition on the Efficiency of Subcritical Water Extraction of Proteins and Amino Acids from Porcine Placenta

Sung Hee Park,Jae Hyeong Kim,Sang Gi Min,Yeon Ji Jo,Ji Yeon Chun 한국축산식품학회 2015 한국축산식품학회지 Vol.35 No.2

In a previous study, hydrolysates of porcine placenta were obtained and the extraction efficiency for proteins and amino acids was compared between sub- and super-critical water extraction systems; optimum efficiency was found to be achieved using subcritical water (170°C, 10 bar). In this study, the effects of adding ethanol to the subcritical water system were investigated. The lowest-molecular-weight extraction product detected weighed 434 Da, and the efficiency of extraction for low-molecular-weight products was increased when either the concentration of ethanol was decreased, or the extraction time was lengthened from 10 min to 30 min. The highest concentration of free amino acids (approximately 8 mM) was observed following 30 min extraction using pure distilled water. The concentration of free amino acids was significantly lower when ethanol was added or a shorter extraction time was used (p<0.05). Color change of the solution following extraction was measured. There were no significant differences in color between lysates produced with different extraction times when using distilled water (p>0.05); however, using different extraction times produced significant differences in color when using 20% or 50% ethanol solution for subcritical extraction (p<0.05). The range of pH for the hydrolysate solutions was 6.4-7.5. In conclusion, the investigated extraction system was successful in the extraction of ≤ 500 Da hydrolysates from porcine placenta, but addition of ethanol did not yield higher production of low-molecular-weight hydrolysates than that achieved by DW alone.

물리․화학적 처리에 의한 요구르트 오염균의 생육 억제효과

선우찬(Chan Sunwoo),이소영(So-Young Lee),윤소영(So-Young Yoon),정지연(Ji-Yeon Jung),김꽃봉우리(Koth-Bong-Woo-Ri Kim),이청조(Chung-Jo Lee),곽지희(Ji-Hee Kwak),김민지(Min-Ji Kim),김동현(Dong-Hyun Kim),정슬아(Seul-A Jung),김현지(Hyun-Jee 한국식품영양과학회 2011 한국식품영양과학회지 Vol.40 No.12

물리?화학적 처리에 의한 요구르트 오염균의 생육억제 효과를 알아보기 위해, 요구르트의 주요 오염균을 분리?동정하고, 열, pH, 전해수, 오존가스, microwave 처리 및 감마선을 조사하여 오염균주에 대한 사멸효과를 알아보았다. 오염된 요구르트로부터 분리한 효모의 지방산 조성 분석과 API(Analytic Profile Index) kit 분석을 실시한 결과, Hanseniaspora uvarum으로 동정되었으며 잠정적으로 Hanseniaspora uvarum Y1으로 명명하였다. H. uvarum Y1의 열 및 pH 처리에 의한 생육억제 효과를 측정한 결과, 70℃ 및 80℃에서 15분 가열처리로 균이 사멸되었으며, pH 처리 시 pH 2, 3 및 9에서 생육이 다소 억제되었으며, pH 1 및 10에서 완전히 억제되었다. 전해수 처리의 경우, clear zone이 5 mm 이상으로 H. uvarum Y1이 전해수에 높은 감수성을 가지는 것으로 나타났다. 오존가스 처리에 의한 H. uvarum Y1의 사멸효과를 측정한 결과, 102 CFU의 균은 10분, 103 CFU의 균은 20분 처리 시 모두 사멸한 것으로 나타났으며, microwave 처리의 경우, 106 CFU 가량의 균이 1분 처리 시 모두 사멸되었다. 방사선 조사의 경우, 균수를 90% 이상 감소시키는데 필요한 조사선량이 20 kGy 이상으로 H. uvarum Y1은 감마선에 저항성이 있는 균임을 알 수 있었다. 이상의 결과를 종합해볼 때 열, pH, 전해수, 오존가스, microwave 처리를 통해 요구르트 오염균주인 H. uvarum Y1의 생육을 효과적으로 억제할 수 있을 것으로 생각된다. This study was conducted to investigate the cause of microbiological contamination in yogurt and evaluate the effect of physicochemical treatment on the growth inhibition of Hanseniaspora uvarum isolated from yogurt. The yeast strain Hanseniaspora uvarum Y1 was subjected to heat and pH treatments. H. uvarum Y1 was killed at 70oC and 80oC after 15 min and survived in a wide pH range from pH 2 to 9. However, it did not survive under pH 1 and over pH 10. In a disk diffusion susceptibility test on H. uvarum Y1, a clear zone (5 mm) of growth inhibition was observed upon treatment with electrolyzed water. The effect of ozone gas on the growth of H. uvarum Y1 was evaluated by viable cell count. Initial cell numbers of 102 and 103 CFU/mL of H. uvarum Y1 were completely killed by treatment for 10 and 30 min, respectively. H. uvarum Y1 was also sterilized by microwave treatment for 1 min. When treated with gamma-irradiation, the rate of killing of H. uvarum Y1 was proportional to the irradiation dose. and complete killing occurred at a dose of 50 kGy.

물리ㆍ화학적 처리에 의한 멸균 초콜릿 우유 오염균의 생육억제 효과

최문경(Moon-Kyoung Choi),윤소영(So-Young Yoon),이소영(So-Young Lee),김꽃봉우리(Koth-Bong-Woo-Ri Kim),이청조(Chung-Jo Lee),정지연(Ji-Yeon Jung),곽지희(Ji-Hee Kwak),김민지(Min-Ji Kim),김동현(Dong-Hyun Kim),선우찬(Chan Sunwoo),이주운(Ju-W 한국식품영양과학회 2011 한국식품영양과학회지 Vol.40 No.8

멸균 초콜릿 우유로부터 분리한 내열성 균주에 대해 열, pH, 전해수, 오존처리, microwave 및 감마선 처리를 하여 균주의 사멸효과에 대해 알아보았다. 균주의 지방산 분석과 API kit를 통하여 균주를 동정한 결과, Bacillus lentus로 동정되었으며, 잠정적으로 Bacillus lentus M1으로 명명하였다. B. lentus M1에 110℃, 15분간 열처리하였을 경우 생육이 억제되었으며, pH 처리 시 pH 5 이하, 10 이상에서 생육이 억제된 것으로 나타났다. B. lentus M1에 대한 전해수의 항균활성을 paper disc법으로 측정한 결과, 높은 생육억제를 보였으며, 오존 처리의 경우 초기 균수가 10² CFU가량의 균을 10분 동안, 10³ CFU가량의 균을 30분 동안 처리 시 균의 생육이 억제되는 것으로 나타났다. Microwave를 1분간 처리 시 B. lentus M1이 모두 사멸한 것으로 나타났다. 감마선 조사의 경우, 1 kGy 조사 시 생균수가 1.61×10³ CFU로 초기 균수에 비해 4 log cycle 가량 균수가 감소하였으며 7 kGy에서 완전히 사멸하였다. 이상의 결과를 통해 열, pH, 전해수, 오존 처리 및 방사선 처리 방법이 멸균 초콜릿 우유의 생존 오염균인 B. lentus M1을 효과적으로 사멸시킬 수 있을 것으로 사료된다. This study was conducted to investigate the cause of microbiological contaminants in aseptic chocolate milk and evaluate the effect of a physicochemical treatment on the growth inhibition of isolated bacterial strains. The bacterium isolated from aseptic chocolate milk was identified as Bacillus lentus and was named B. lentus M1. In the heat and pH treatment, the growth of B. lentus was inhibited at 110℃ for >15 min and at pH’s <5 and >10. An electrolyzed water treatment against B. lentus M1, revealed 5 ㎜ growth past the inhibition zone. The effect of ozone gas on B. lentus M1 growth was evaluated using viable cell counts. When the initial number of B. lentus M1 was 10² and 10³ CFU, the bacteria were completely suppressed by ozone gas treatment for 10 and 30 min, respectively. In a microwave treatment, B. lentus M1 was sterilized following microwave treatment for 1 min. As the result of γ-irradiation against B. lentus M1, numbers decreased as the γ-irradiation dosage increased. These results show the growth inhibition effects against contaminants in aseptic chocolate milk using physicochemical treatments.