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Nho-Eul Song,Na-Jeong Kim,Sang-Gyu Park,Young-Hun Kim,Sang-Ho Baik 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
Two isolates, Lactobacillus plantarum JBCC105683 and L. pentosus JBCC105676, produced the largest amounts of CLA. Five isolates, L. plantarum JBCC105675, L. pentosus JBCC105676, L. pentosus JBCC105674, L. plantarum JBCC105683, and L. paraplantarum JBCC105655 synthesized more cis-9, trans-11-CLA than trans-10, cis-12-CLA (80:20). All strains survived severe artificial gastric environments and showed antibiotic sensitivity, antimicrobial activity, and strong adhesion capability to Caco-2 cells as compared to L. rhamnosus GG. Among them, P. acidilactici JBCC 105117, L. paraplantarum JBCC105655, and L. plantarum JBCC105683 strongly stimulated the immunological regulatory gene PMK-1 and the host defense antimicrobial peptide gene clec-60 in Caenorhabditis elegans. Moreover, three strains showed significant induction of tumor necrosis factor-α, interleukin (IL)-1β, IL-6, IL-12, and IL-10 production in RAW 264.7 macrophages, indicating promising candidates for probiotics with high CLA converting activity. Our results indicate that the newly isolated CLA-producing LAB might be useful as a functional probiotic with beneficial health effects that modulate the immune system.
( Nho-eul Song ),( Da-bin Lee ),( Seon-hye Lee ),( Sang-ho Baik ) 한국미생물 · 생명공학회 2021 한국미생물·생명공학회지 Vol.49 No.3
High GABA-enriched yeast extract, for various nutritionally and pharmaceutically important functional foods, was prepared using a novel isolate of Debaryomyces hansenii JBCC541. Under optimized conditions, GABA conversion rates are significantly enhanced up to 7.55 g/l by D. hansenii JBCC541, increasing their synthesis yield 40 times. The total amino acid content of the prepared yeast extract was 10733.86 mg/l (257.36 mg/g), consisting of alanine, lysine, glutamine, leucine, and valine as the primary amino acids. The GABA content was significantly enhanced up to 6790 mg/l (162.80 mg/g) in the presence of glutamic acid, with approximately 10-fold higher GABA production. Flavor amino acids were also highly enhanced, indicating that the prepared yeast extract might be useful for preparing various functional and sensuous foods. Our results were promising as a GABA-enriched yeast extract preparation tool ensuring a suitable food material level with the potential for functionally enhanced food industrial applications.