전통 발효식품으로부터 Protease 활성을 보유한 유산균의 분리 및 동정

국무창 ( Moo Chang Kook ),조석철 ( Seok Cheol Cho ),박훈 ( Hoon Park ),김승섭 ( Seung Seop Kim ),변유량 ( Yu Ryang Pyun ),최운용 ( Woon Yong Choi ),이현용 ( Hyeon Yong Lee ) 한국산업식품공학회 2011 산업 식품공학 Vol.15 No.2

A proteolytic lactic acid bacterium was isolated from Korean traditional fermented foods. The isolate BV-26, which had a protease activity (24 U/mg-crude protein), was identified as Lactobacillus plantarum by the API 50CHL kit and 16S rDNA analysis (99.9% of homology), and named as L. plantarum BV-26. Cell growth and protease activity of L. plantarum BV-26 was determined in MRS broth using 5L jar fermentor at 30℃. The maximum growth of L. plantarum BV-26 was reached at 18 hr in MRS broth, while protease activity of BV-26 was detectable at 12 hr and the highest activity was obtained after 16 hr cultivation. Therefore, we expect that the proteolytic lactic acid bacteria, L. plantarum BV-26, may be used as a starter for the fermentation of animal feed. Especially, the fermentation of soybean meal with the strain can be applied for improving feed utilization.

Lactobacillus sakei B2-16에 의한 γ-amino butyric acid(GABA)의 생산에 관한 연구

국무창 ( Moo Chang Kook ),조석철 ( Seok Cheol Cho ),최찬익 ( Chan Ick Cheigh ),박훈 ( Hoon Park ),김승섭 ( Seung Seop Kim ),정명훈 ( Myoung Hoon Jeong ),변유량 ( Yu Ryang Pyun ),이현용 ( Hyeon Yong Lee ) 한국산업식품공학회 2009 산업 식품공학 Vol.13 No.3

혈압저하작용, 이뇨기능 등의 다양한 생리활성을 나타내는 γ-amino butyric acid(GABA)를 고농도로 생산하는 유산균인 Lactobacillus sakei B2-16을 이용하여 GABA의 산업적 생산 배지를 연구하였다. L. sakei B2-16의 최적 상용 배지는 Lactobacilli MRS 배지였으며, Lactobacilli MRS 배지에 1% mono sodium glutamate(MSG)를 첨가하고, L. sakei B2-16을 배양했을 때 MSG의 99.3% 는 GABA로 전환되었다. MRS 배지를 기본으로 최적 배지조성을 검토한 결과, 탄소원으로 4% sucrose와 질소원으로 1% yeast extract를 첨가하였을 때 균체 증식과 GABA 생산량이 가장 우수하였다. 산업적 배지를 확립하기 위하여 미배아를 온수 추출하여 얻은 추출액 배지에 L. sakei B2-16을 배양한 결과, 7%의 MSG를 100% GABA로 전환시켰으며, 미배아 추출액을 이용한 배지는 산업적 생산용 배지로의 응용이 기대된다. Lactobacillus sakei B2-16 producing high level of γ-amino butyric acid (GABA) was previously isolated from Korean traditional fermented food, Kimchi. L. sakei B2-16 converted 99.3% of mono sodium glutamate (MSG) to GABA in Lactobacilli MRS broth supplemented with 1% MSG. In order to enhance the production of GABA by L. sakei B2-16, growth parameters such as media components and concentrations of major components were evaluated. The maximum GABA concentration was obtained by a modified rice germ extract broth containing 4%(w/v) sucrose and 1%(w/v) yeast extract. L. sakei B2-16 converted 100% of MSG to GABA in modified rice germ extract broth supplemented with 7% MSG.

미숙 청방울 토마토 피클 제조 조건에 관한 연구

국무창 ( Moo Chang Kook ) 한국식품영양학회 2012 韓國食品營養學會誌 Vol.25 No.1

This study was carried out to optimize the production of immature green cherry tomato pickles and to produce green cherry tomato pickles of good sensory quality. The composition of immature green cherry tomato pickles was optimized using a central composition design with 3 variables and 3 levels. The overall acceptability score, based on sensory evaluation, was best, when the immature green cherry tomato pickles contained 231 g of vinegar, 52.6 g of salt, 168.3 g of sugar, 204 g of tomatoes, and 231 ㎖of water. The statically predicted optimal formulation of immature green cherry tomato pickles on overall acceptability value was 33.54%(w/w) of vinegar, 7.64%(w/w) of salt, 25.28%(w/w) of sucrose, 33.54%(w/w) of water. The optimal conditions for producing immature green cherry tomato pickles should consider the factors of time and temperature of storage.

스피루리나 발효에 의한 항산화력 증진 및 항노화 효과

김동현 ( Dong Hyun Kim ),최현경 ( Hyun Kyung Choi ),조석철 ( Seok Cheol Cho ),국무창 ( Moo Chang Kook ),박장서 ( Chang Seo Park ) 대한화장품학회 2008 대한화장품학회지 Vol.34 No.3

Spirulina는 시아노박테리아의 일종으로 피코시아닌, 베타카로틴, 비타민 E, 카로티노이드 등의 항산화물질과 양질의 단백질을 고농도로 함유하고 있어 이의 추출물은 화장품 소재로서 가치가 높다. Spirulina의 항산화력 증진을 위해 Spirulina 추출물을 Lactobacillus plantarum P23과 Bacillus subtilis TP6로 발효한 후 항산화, 항염증 및 항노화 기초 효능을 측정하였다. DPPH (1,1-diphenyl-2-picrylhydrazl)법으로 측정한 항산화력은 발효 후 24.1 % (P23)와 18.6 % (TP6)로 증가되었다. Spirulina 추출물은 배양 중인 keratinocyte에 UV 조사 후 증가된 TNF-α와 IL-6를 정상 수준으로 줄여주었으나 발효에 의해 그 효과가 증가되지는 않았다. Spirulina 추출물 및 발효 추출물 모두가 UV 조사에 의한 세포사멸을 방지하였다. 특히 P23 발효 추출물의 경우 세포를 활성화시키는 효과가 관찰 되었다. UV 조사 후 관찰되는 콜라겐 생합성 감소와 MMP-2의 발현의 증가가 Bacillus subtilis TP6로 발효한 Spirulina 추출물의 경우에서만 관찰되었다. 결론적으로 Spirulina의 발효에 의한 물질은 기능성 화장품 소재로 가치가 기대된다. It is known that Spirulina extracts have strong antioxidant activities since it contains diverse antioxidants such as phycocyanin, β-carotene, vitamin E and other carotenoids. In order to enhance antioxidant activity of Spirulina, Spirulina extracts were fermented by Lactobacillus plantarum P23 and Bacillus subtilis TP6. The resulting fermented supernatants were analyzed for their antioxidant activities by DPPH (1,1-diphenyl-2-picrylhydrazyl) method. The results indicated that fermentation process significantly enhanced total antioxidant activities. Increased levels of UV-induced TNF-α and IL-6 were reduced back to normal level even by treatment of all three of the Spirulina extracts. The result suggested that the fermentation process enhanced the anti-inflammatory activities at least ten times higher than the simple extract. Zymography is used to determine the expression of UV-induced MMP. Spirulina extracts fermented by Bacillus subtilis TP6 were found to suppressed the expression of MMPs. Also treatment with the fermented Spirulina extracts resulted in an increase of collagen synthesis in vitro. In conclusion, the fermented Spirulina extracts are expected to be used as anti-aging cosmeceuticals.

Mono sodium glutamate (MSG) 발효 GABA의 수면유도 효과

김승섭(Seung-Seop Kim),오성호(Sung-Ho Oh),정명훈(Myoung-Hoon Jeong),조석철(Seok-Cheol Cho),국무창(Moo-Chang Kook),이석호(Seok-Ho Lee),변유량(Yu-Ryang Pyun),이현용(Hyeon-Yong Lee) 한국식품과학회 2010 한국식품과학회지 Vol.42 No.2

미배아 발효로부터 얻은 GABA 시료를 이용하여 양성대조군으로 사용된 우유와 doxylamine succinate, 음성대조군으로 사용된 caffeine, 일반대조군으로 사용된 증류수와 함께 실험군인 GABA 시료를 농도별로 투여하여 실험을 수행하였다. 멜라토닌 함량을 측정한 결과, 대조군의 2.607±0.410 pg/㎖에 비해 GABA 60 ㎎/㎖ 투여군은 3.243±0.154 pg/㎖, GABA 120 ㎎/㎖ 투여군은 3.425±0.182 pg/㎖, 우유에 녹인 GABA 120 ㎎/㎖ 투여군은 3.464±0.205 pg/㎖으로 나타났다. 반면에 GABA 시료의 섭취 기간에 따른 멜라토닌 호르몬의 누적효과는 유의성이 없었다. 세로토닌 함량을 측정한 결과 대조군의 4.73±0.67 ng/mL에 비해 GABA 60 ㎎/㎖ 투여군은 4.71±1.22 ng/㎖, GABA 120 ㎎/㎖ 투여군은 5.37±0.96 ng/㎖, 우유에 녹인 GABA 120 ㎎/㎖ 투여군은 6.34±0.59 pg/㎖으로 대조군의 평균값과 같거나 비교적 높은경향을 보였으며 농도별로 유의성이 있음을 확인하였다. 특히, GABA 120 ㎎/㎖ 투여시 멜라토닌과 세로토닌 모두 시판되는 수면보조제보다 높은 것으로 나타났다. 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/㎖ and 5.37±0.963 ng/㎖, respectively, in response to feeding 120 ㎎/㎖ of GABA while they were 2.607±0.41 pg/㎖ 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 ㎎/㎖ 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.

유자 부산물 에탄올 추출물의 항노화 및 미백효과

김다슬 ( Da Sel Kim ),김동현 ( Dong Hyun Kim ),오명진 ( Myoung Jin Oh ),이광근 ( Kwang Geun Lee ),국무창 ( Moo Chang Kook ),박장서 ( Chang Seo Park ) 대한화장품학회 2010 대한화장품학회지 Vol.36 No.2

유자(Citrus junos Sieb ex TANAKA)는 북동아시아 지역에서 재배되는 감귤류 종이며, 비타민 C, 플라보이드, 리모노이드를 풍부히 함유하고 있다. 한국에서 재배되는 유자는 차나 음식료품으로 사용되고, 부산물인 씨와 과피는 전량 폐기되고 있다. 이 연구에서는 유자 부산물을 기능성 화장품 소재로서 이용 가능성을 평가하였다. 씨와 과피 에탄올 추출물에서 DPPH (2,2-diphenyl-1-picrylhydrazyl) 라디칼 소거활성 효과는 크지 않았지만 고농도의 phenolic compounds를 함유하고 있다. 각질형성세포(HaCaT Keratinocyte)와 섬유아세포(Normal Fibroblast)에 UVB를 각각 12.5 mJ/cm², 15 mJ/cm²를 조사한 후 항염효과와 Collagen 합성량, Collagen 분해효소인 MMP-1 (matrix metalloproteinase)의 발현량을 확인하였다. 과피 추출물에서 UVB에 의해 증가된 TNF-α를 상당량 줄여주었다. 마찬가지로 과피 추출물은 MMP-1의 발현량을 줄여주고 Collagen의 합성량도 증가시켰다. 한편 유자 추출물의 α-MSH (Melanocyte stimulating hormone) 처리에 의해 유도된 멜라닌 생합성 억제효능과 타이로시나제 발현량 감소를 확인하였다. 결론적으로 유자부산물의 에탄올 추출물질은 항노화, 미백 기능성 화장품 소재로 가치가 기대된다. Yuza (Citrus junos Sieb ex TANAKA) is a citrus fruit that is cultivated in northeast Asia. Citron is known for containing abundant antioxidants such as vitamin C, flavonoids, for example hesperidin and hesperetin, and terpenoids such as limononin. When mature citron is processed for tea or other beverage food products in Korea, massive amounts of seeds and pericarp are remained as waste. This study aimed to exploit the processed remnant of Citron for developing functional cosmetic applications. Ethanol extracts of Yuza seed and pericarp did not show significant radical scavenging activities measured by DPPH (2,2-diphenyl-1-picrylhydrazyl) method. But they contained significantly high phenolic compounds. Cultured human dermal fibroblasts and HaCaT keratinocytes were irradiated with 25 mJ UVB and the citron extracts were added to the medium of each culture. Cellular damages caused by UVB irradiation were prevented by the addition of the Yuza extract. In addition, the reduction of the enhanced MMP-1 expression after irradiation of UVB in human dermal fibroblasts was observed. Also the increased level of pro-inflammtory TNF-α in the UVB irradiated HaCaT cells was decreased. The collagen expression was enhanced by the extract. Yuza extract markedly inhibited melanin production from α-MSH treated B16F1 melanoma cells. Melanin assay, tyrosinase zymography results indicated that Yuza extract had strong depigmenting activity. In conclusion, Yuza ethanol extracts have good anti-photoaging and strong anti-melanogenic efficacies.

김치에서 분리한 Lactobacillusbrevis THK-D57에 의한 인삼 사포닌의 생물학적 전환

이은지 ( Eun Ji Yi ),이정민 ( Jung Min Lee ),이태후 ( Tae Hoo Yi ),조석철 ( Seok Cheol Cho ),박용진 ( Yong Jin Park ),국무창 ( Moo Chang Kook ) 한국식품영양학회 2012 韓國食品營養學會誌 Vol.25 No.3

대두 전처리 공정 및 식물 유래 유산균 혼합 배양에 의한 기능성 유산균 음료 생산기술 개발

조은경 ( Eun Kyung Cho ),조형용 ( Hyung Yong Cho ),김병철 ( Byeong Cheol Kim ),신해헌 ( Hae Hun Shin ),조석철 ( Seok Cheol Cho ),국무창 ( Moo Chang Kook ),변유량 ( Yu Ryang Pyun ) 한국식품영양학회 2011 韓國食品營養學會誌 Vol.24 No.1

This study was conducted to establish process conditions for plant-originated lactic acid production using a mixed culture of plant originated lactic acid bacteria, Lactobacillus sakei B2-16, and Lactobacillus plantarum P23, which were isolated from kimchi, and Bacillus subtilis, which was TP6 isolated from Denjang. Soybean medium was pretreated for 10 minutes at 110℃ and hydrolyzed with 0.2%(w/v) cellulase at 55~60℃ for at least 2 hrs. The quality of the final fermentation product was influenced by the inoculation ratio of the Lactobacillus sakei B2-16, Lactobacillus plantarum P23, and Bacillus subtilis TP6. The optimum microorganism inoculation ratio was 1:0.7:0.3, Lactobacillus sakei B2-16: Lactobacillus plantarum P23: Bacillus subtilis TP6, respectively. The sensory characteristics of the product were a refreshing sourness and a soft flavor.