나노 식품 소재와 나노 기능성 유제품 개발의 가능성

김명동 ( M. D. Kim ),곽해수 ( H. S. Kwak ) 한국유가공기술과학회 2004 Journal of Dairy Science and Biotechnology (JMSB) Vol.22 No.1

첨가물을 혼합한 김치의 이화화적 특성과 기능성에 대한 문헌 연구

윤정아 ( Yoon,J. A. ),김주형 ( J. H. Kim ),권세영 ( S. Y. Kwun ),이하연 ( H. Y. Lee ),박은희 ( E. H. Park ),김명동 ( M. D. Kim ) 강원대학교 농업생명과학연구원(구 농업과학연구소) 2018 강원 농업생명환경연구 Vol.30 No.3

In this study, we investigated physiochemical characteristics and functionality of kimchi mixed with various additives such as mustard leaf, angelica leaf, hooker chives, yangha, mistletoe, pine needle, wild vegetables extract, oriental melon peel, green tea, yacon, potato, brown rice, black rice, sesame, abalone, black garlic, harvey, sea tangle, sea trumpet, anchovy, flying fish roe, blue crab, and etc. The type of additive to kimchi have affected reducing sugar, pH, acidity, free amino acid content, antioxidant activity, anti-mutagenic activity, and anti-carcinogenic activity. Reducing sugar content increased in kimchi mixed with harvey, sea trumpet, hooker chives, sesame, anchovy. kimchi mixed with yacon, black rice, hooker chives, sesame, anchovy extended optimum fermenting stage by changing acidity slowly. Free amino acid content increased phenylalanine in kimchi with pine needle, proline in kimchi with blue cab, glutamic acid and aspartic acid in kimchi sea tangle and flying fish roe. Brown rice, green tea, pumpkin, black rice, sesame, Yangha, wild vegetables extract significantly increased antioxidant activity. Mustard leaf, mistletoe and angelica leaf increased anti-mutagenic acid and anti-carcinogenic activity. In conclusion, kimchi mixed with additive compared with normal kimchi without additives helps the improvement of the physiochemical characteristics and functionality of kimchi. We expected that selection of proper additive used for kimchi production improves the quality of kimchi as a Korean traditional fermented food.

첨가물에 따른 된장의 건강 기능성 변화

배영우 ( Bea,Y. W. ),김혜진 ( H. J. Kim ),김은정 ( E. J. Kim ),박은희 ( E. H. Park ),김명동 ( M. D. Kim ) 강원대학교 농업생명과학연구원(구 농업과학연구소) 2018 강원 농업생명환경연구 Vol.30 No.3

In this study, the physicochemical changes and fermentation characteristics of doenjang supplemented with additives including sweet tangle, sea mustard, anchovy powder, squid internal organs, licorice, mustard, chitosan, yam (Dioscorea batatas), sweet potato, bitter melon, shiitake (Lentinus edodes), and fermented hwangchil (Dendropanax morbifera) extract were compared and analyzed. We analyzed the levels of reducing sugars, amino acids, and nitrogen compounds, as well as changes in sensory, functional, and fermentative characteristics. The reducing sugar content increased when doenjang was mixed with sea mustard, anchovy, and shiitake mushroom, and decreased when mixed with garlic powder. The content of sweetness components like serine increased in doenjang with most of the additives. Doenjang mixed with fermented hwangchil extract and oyster powder had many delicate flavor components like glutamic acid. The content of bitter flavor components like leucine, isoleucine, and valine increased in doenjang with added Rhus verniciflua. The content of nitrogen compounds in doenjang increased with added garlic, anchovy, and shiitake mushroom powder, and decreased with yuza juice and oat powder. A low preference was observed for doenjang with additives that affected color and flavor, such as sea mustard powder and squid internal organs, whereas doenjang with licorice, mustard, chitosan, and lotus root powder showed a high preference in flavor. The total microbe of doenjang with sweet potato and bitter melon powder increased, and with addition of shiitake mushroom powder and decreased with added ginseng extract. As the additives were mixed with doenjang, most showed anticancer effects. Doenjang with shiitake mushroom powder elicited positive effects in people with diabetes and hypertension. The results indicate that additives help to improve the physicochemical, functional, and sensory characteristics of doenjang compared to doenjang without additives.

자일로스 환원효소의 항시발현에 의한 Pichia stipitis 균주에서의 자일리톨 생산성 증대

권훈주 ( Kwon H. J. ),박은희 ( E. H. Park ),김명동 ( M. D. Kim ) 강원대학교 농업생명과학연구원(구 농업과학연구소) 2016 강원 농업생명환경연구 Vol.28 No.3

오탄당인 자일로스를 대사할 수 있는 효모인 P. stipites유래의 자일로스 환원효소 유전자를 항시발현할 수 있는 발현벡터를 제작하여 P. stipitis 균주에 의한 자일리톨 생산성을 증가시키고자 하였다. 배양초기에 100 g/L 농도로 첨가된 자일로스를 탄소원으로 사용하는 호기적인 배양에서 대조구 균주는 자일리톨을 생산하지 않고 40.6 ± 0.9 g/L의 에탄올을 생산하였으나 발현벡터에 의하여 자일로스 환원효소를 추가적으로 발현하는 균주인 P. stipites MB1381 는 40 g 의 자일로스를 소모하여 34.9 ± 0.9 g 의 자일리톨을 생산하여 소모한 자일로스 대비 약 87%의 자일리톨 생산수율을 나타내었다. To enhance the xylitol production in xylose-fermenting yeast Pichia stipitis, an expression vector was constructed to constitutively express the xylose reductase gene in P. stipitis. While the control P. stipitis strain produced 40.6 ± 0.9 g ethanol from 100 g xylose in aerobic shake flasks cultivation, without forming xylitol, P. stipitis MBY1381, which constitutively expresses the xylose reductase gene by the vector, produced 34.9 ± 0.9 g xylitol utilizing 40 g xylose, corresponding to an approximate yield of 87%.

누룩으로부터 분리된 Pichia farinosa KCTC27753 균주의 발효저해제에 대한 내성

권훈주 ( Kwon H. J. ),윤정아 ( J. A. Yoon ),김명동 ( M. D. Kim ) 강원대학교 농업생명과학연구원(구 농업과학연구소) 2018 강원 농업생명환경연구 Vol.30 No.1

P. farinosa KCTC27753균주의 발효저해제에 대한 내성을 확인하였다. P. farinosa KCTC27753은 누룩으로부터 분리된 균주이며, 46°C, pH 3조건에서 성장이 가능한 스트레스 내성 균주다. KCTC27753균주의 발효저해제에 대한 내성을 확인하기 위해, furfural, phenolic compound, weak acid와 같은 발효저해제가 첨가된 배지를 사용하여 균체의 성장 및 에탄올 생산성을 확인하였다. P. farinosa KCTC27753 균주는 대조구인 P. farinosa KCTC27412, CBS7064 균주에 비하여 HMF, vanillin, 및 phenolic compound가 첨가된 배지에서 우수한 균체성장을 나타내었다. 발효저해제에 혼합물이 1.6% 첨가된 배지에서 P. farinosa KCTC27753 균주는 20 g의 포도당으로부터 8.54 ± 0.51 g/L의 에탄올을 생산하여 소모한 포도당 대비 약 42%의 에탄올 생산수율을 나타냈다. The production of bioethanol from lignocellulosic biomass using yeast will depend, at least in part, on the yeast strain’s tolerance to fermentation inhibitors. Pichia farinosa KCTC27753, which was isolated from nuruk in our laboratory, grows well at 46°C and pH 3.0. To explore the fermentation-inhibitor tolerance profile of this stress-tolerant strain, a cocktail composed of fermentation inhibitors released during biomass pretreatment (e.g., furfurals, phenolic compounds, and weak acids) was tested using a plate growth assay of P. farinosa KCTC27753 and control (KCTC27412, CBS7064) strains. The results of this assay showed that P. farinosa KCTC27753 had relatively higher growth rates than other strains in the presence of HMF, vanillin, and phenolic compounds. During fermentation, KCTC27753 produced 8.54 ± 0.51 g ethanol from 20 g glucose in the presence of an inhibitor cocktail (1.6%). By contrast, CBS7064 did not grow under the test conditions and strain KCTC27412 produced 6.78 ± 0.48 g ethanol from 19.6 g glucose.

Leuconostoc mesenteroides AFY-3 균주의 첨가가 김치발효에 미치는 영향

이재형 ( Yi J. H. ),박형석 ( H. S. Park ),권훈주 ( H. J. Kwon ),김명동 ( M. D. Kim ),김창수 ( C. S. Kim ) 강원대학교 농업생명과학연구원(구 농업과학연구소) 2016 강원 농업생명환경연구 Vol.28 No.3

강원도에서 수집한 김치로부터 젖산균을 분리하였으며 김치 제조 스타터로 이용하기 위해 내염성, 내산성 그리고 저온생육이 우수한 균주를 선발하였다. 선발 된 균주는 16SrRNA 염기서열 분석을 통해 동정하고, L. mesenteroides AFY-3로 명명하였다. 스타터로 선발된 AFY-3을 접종하여 김치를 제조하고, 30일 동안 이화학적 특성 및 경도를 측정한 결과 2.0% 수준으로 첨가한 김치가 스타터를 첨가하지 않은 대조구에 비해 연화의 정도 등 이화학적 특성이 우수한 것으로 나타났다. Lactic acid bacteria were isolated from kimchi collected from Gangwon province and strains resistant to salt tolerance, acid resistance, and low temperature were selected for use as a kimchi manufacturing starter. The selected strain was identified through 16S rRNA sequencing and named Leuconostoc mesenteroides AFY-3. As a result of measuring physicochemical properties such as pH, total acidity, and hardness, the kimchi added with starter strain at 2.0% level showed better physicochemical properties such as degree of softening than the control.

만니톨 생산성이 우수한 Leuconostoc mesenteroides KCTC13305 균주의 생육특성

박은희 ( Park E. H. ),유병혁 ( B. H. Yoo ),김명동 ( M. D. Kim ) 강원대학교 농업생명과학연구원(구 농업과학연구소) 2018 강원 농업생명환경연구 Vol.30 No.1

Mannitol is considered to be a generally recognized as safe (GRAS) functional food. Mannitol is approximately 70% as sweet as sucrose and can be slowly and incompletely absorbed from the intestine, supplying only about half of the energy value of glucose. The purpose of this study was to determine the optimum conditions of mannitol fermentation by Leuconostoc mesenteroides KCTC13305 isolated from kimchi. Mannitol was produced at high yield when 100 g/L fructose was used as a carbon source. The selection testing conditions were a medium with a pH of 4-8, temperature of 25-37°C, and 0 to 2% for NaCl concentration. The optimum conditions for medium pH and temperature were determined to be 6 and, 25°C, respectively, and the addition of NaCl was detrimental to both cell growth and mannitol production. Ultimately, L. mesenteroides KCTC13305 produced 56.9 ± 0.7 g/L mannitol from 100 g/L fructose in 48 h and the yield was 62.1%.

유산균 발효에 의한 차가버섯의 항비만 효능 증진

정병희 ( Chung B. H. ),박은희 ( E. H. Park ),이미옥 ( M. O. Lee ),김명동 ( M. D. Kim ) 강원대학교 농업생명과학연구원(구 농업과학연구소) 2016 강원 농업생명환경연구 Vol.28 No.3

본 연구에서는 식물유산균의 발효에 의한 차가버섯의 항비만 기능성 증진 효과를 확인하기 위하여 전통 발효식품으로부터 분리된 식물유산균을 선정하고 차가버섯 발효물을 제조한 후 전구지방세포인 3T3-L1을 분화시켜 지방축적 정도와 지방세포 분화와 관련된 유전자의 발현을 조사하였다. 김치로부터 분리된 식물유산균 중 생물전환에 유용한 당쇄분해 효소활성이 높은 6점을 선정하여 발효에 의한 β-glucan 함량 증대 효과 및 3T3-L1 세포주에 대한 세포독성을 평가하여 Leu. lactis MBE915 및 Lac. fermentum MBE937 균주를 선발하였다. 지방축적량을 측정한 결과, Leu. lactis MBE915 균체, 차가버섯과 MBE915균주의 혼합물 및 발효 추출물이 대조구에 비하여 지방축적을 약 35% 감소시키는 것을, Lac. fermentum MBE937균주의 균체, 차가버섯 혼합 및 발효 추출물이 지방축적을 유의적으로 감속시키는 것을 각각 확인하였다. 특히 Lac. fermentum MBE937 균주에 의한 차가버섯 발효물이 지방축적을 50% 이상 억제하는 것을 확인하였다. 지방분화에 관여하는 PPAR-γ 및 aP2 유전자의 발현양을 측정한 결과, Lac. fermentum MBE937 균주의 균체, 차가버섯과 Lac. fermentum MBE937 균주의 혼합물, 발효물에서 모두 PPAR-γ및 aP2 유전자의 발현을 음성대조구와 유사한 수준으로 감소시켰으며, 특히 식물유산균 발효물에 의한 영향이 크다는 것을 확인하였다. The anti-obesity effects of mixed fermented extracts from lactic acid bacteria and Inonotus obliquus were investigated using differentiation of 3T3-L1 pre-adipocytes to adipocytes as a read out. Adipocyte differentiation was assessed on the basis of lipid accumulation (measured with Oil Red O assay) and RT-PCR analysis. Compared to the control, treatment of differentiating adipocytes with an extract from Lactobacillus lactis, Lactobacillus fermentum, and I. obliquus significantly inhibited differentiation (by 35-50%), as assessed by measuring fat accumulation. In the presence of an adipogenic cocktail (isobutylmethylxanthine, dexamethasone, and insulin), an extract from L. fermentum and I. obliquus significantly decreased the expression of the obesity-related genes, peroxisome proliferator -activated receptor-γ (PPARγ) and adipocyte fatty acid-binding protein (aP2), relative to the expression level of NAC (negative control). These results indicate that the fermented extract from Lac. fermentum and I. obliquusis the most plausible candidate for preventing obesity.

식중독 유해균에 대한 해외 식물 추출물의 항균활성

이현준 ( Lee H. J. ),박은희 ( E. H. Park ),최찬영 ( C. Y. Choi ),바흐더트란 ( T. T. Bach ),리완이 ( W. Y. Li ),엄상미 ( S. M. Eu ),김명동 ( M. D. Kim ) 강원대학교 농업생명과학연구원(구 농업과학연구소) 2017 강원 농업생명환경연구 Vol.29 No.3

This study was performed to determine the inhibitory effects of tropical plant extracts on four foodborne pathogens (Salmonella Typhimurium, Bacillus cereus, Staphylococcus aureus, and Listeria monocytogenes). Five hundred plant extracts were obtained from the International Biological Material Research Center and screened; five were found to display an inhibitory effect on foodborne pathogens. The antimicrobial activity was estimated by the disk diffusion method, which was used to measure the clear zone and to determine the minimum inhibitory concentration of the plant extract. Among the extracts tested, Lithocarpus tubulosus and Corylopsis sinensis showed notable bactericidal effects against S. Typhimurium, B. cereus, S. aureus, and L. monocytogenes, which suggested their potential use as potent natural additives for the food or cosmetic industries.