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Lipopolysaccharide로 유도된 BV-2 세포주의 염증반응에 대한 미세조류 부산물 당 가수분해물의 저해 활성
엄성환 ( Sung Hwan Eom ),최인후 ( In Hu Choe ),권혁주 ( Hyuck Ju Kwon ),이재화 ( Jae Hwa Lee ),이상훈 ( Sang Hoon Lee ) 한국키틴키토산학회 2015 한국키틴키토산학회지 Vol.20 No.1
In this study, we investigated anti-neuroinflammatory activities of enzymatic extracts of the microalgae residues, which were derived from the lipid extraction process, to improve the economic feasibility of algal biofuel. After lipid extraction, three microalgal residues (Chlorella sp., Nannochloropsis sp., Phaeodactylum tricornutum) were enzymatically hydrolyzed by four carbohydrases (Celluclast 1.5 L, Dextrozyme DX 1.5X, Promozyme D2, and Viscozyme L). Antioxidative activities of various enzymatic extracts from algal residues evaluated by measuring 2,2’-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), hydroxyl, 1,1-diphenyl-2-picrylhydrazyl (DPPH) and alkyl radical-scavenging activities. All enzymatic extracts had scavenging potencies to ABTS + and alkyl radicals. Among the enzymatic extracts, Celluclast 1.5 L extracts from Nannochloropsis sp. residues (CN) showed the highest inhibitory activities on LPS-induced production of nitric oxide (NO) and prostaglandin E2 (PGE2) in murine BV-2 microglia, and expression of inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2) in a dosedependentmanner. CN also significantly reduced the generation of proinflammatory cytokines, such as interleukin-6 (IL-6), interleukin- 1β (IL-1β), and tumor necrosis factor (TNF)-α in a dose-dependent manner. Hence, these antioxidant and anti-neuroinflammatory effects of CN might assist potential of microalgae residues as nutraceuticals for treatment and prevention against neurodegenerative diseases that are accompanied by microglial activation.
유산균 발효에 의한 톳 (Hizikia fusiforme) 추출액의 항산화 및 항염증 활성 증가
송호수 ( Ho Su Song ),엄성환 ( Sung Hwan Eom ),강영미 ( Young Mi Kang ),최종덕 ( Jong Duck Choi ),김영목 ( Young Mog Kim ) 한국수산과학회(구 한국수산학회) 2011 한국수산과학회지 Vol.44 No.2
We previously reported that fermentation by Lactobacillus brevis LB-20 isolated from Kimchi resulted in improvement of the sensory quality of Hizikia fusiforme water extract. This study was conducted to evaluate the possible application of lactic acid bacteria fermentation to improve the functional qualities of H. fusiforme extract. L. brevis LB-20 was inoculated and cultivated in H. fusiforme extract. The antioxidant and anti-inflammatory activities of extract were then assayed both before and following fermentation for two days. Antioxidant activity was determined by assaying levels of radical scavenging activity against 1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl, superoxide, and alkyl radical. Lactic acid bacterial fermentation of H. fusiforme extract resulted in enhancement of antioxidant activity. The greatest enhancement of antioxidant activity was seen in the hydroxyl radical scavenging assay that incorporated 0.5 mg/mL of raw and fermented H. fusiforme extract. Fermented extract exhibited greater (21.95%) inhibition of nitric oxide synthesis than did raw extract (14.66%) at a concentration of 1 mg/mL. The fermented extract exerted its potent anti-inflammatory activity via attenuation of expression of inflammation-related cytokine proteins (TNF-α and iNOS).
Young-Mog Kim(김영목),Sung-Hwan(엄성환),Man Kyu(허만규) 한국생명과학회 2019 생명과학회지 Vol.29 No.2
김(Porphyra yezoensis)은 김속의 홍조류이다. RAPD (random amplified polymorphic DNA) 마커를 이용하여 한국 내 네 집단의 표현형과 유전적 다양성을 조사하였다. 전체적으로 20 시발체로 김에서 55분절이 관찰되었다. 이들 밴드 중 30개(54.5%)는 다형성을 나타내었다. OPA-18-02 밴드는 낙동 김 집단에서만 증폭되었다. OPA-20-02 밴드는 서천 김 집단에서만 증폭되었다. 이 두 밴드는 특별한 집단을 구별해주는 특이밴드로 판정되었다. 대립유전자좌위의 수(Ae)는 1.161에서 1.293로 평균은 1.366였다. 서천 김 집단이 가장 높은 다형성을 나타내었다(0.163). 다른 집단과 격리되고 조간대에 위치한 낙동 김 집단은 가장 낮은 다형성을 나타내었다(0.092). 샤논의 표현형 다양성(I)은 서천 김 집단이 가장 높았다(0.238). 전체 유전적 다양도(HT)는 0.132(OPA-02)에서 0.420(OPA-19)로 나타났다. 대립유전자좌위에서 유전적 다양성(HS)은 0.059(OPA-18)에서 0.339(OPA-19)였다. 대립유전자좌위에 근거에서 전체 유전적 다양도에서 집단 간 차이(GST)는 0.012(OPA-11)에서 0.762(OPA-18)이였으며 평균은 0.415였다. 이는 전체 변이의 약 42%는 집단 간에서 발견된다는 것을 의미한다. 종 내 다양도의 58.5%는 집단 내에 있었다. 유전자 흐름(Nm)은 0.705로 낮았다. Porphyra yezoensis is a red algal species in the genus Porphyra. The phenetics and genetic diversity of four populations of P. yezoensis in Korea were reconstructed using random amplified polymorphic DNA (RAPD) markers. Overall, 55 fragments were generated among the tested P. yezoensis array with 20 OPERON primers. A total of 30(54.5%) of these bands were polymorphic. The OPA-18-02 band was amplified in the samples of Nakdong population and absent in them of other three populations. The OPA-20-02 band was only amplified in the Seocheon population. Both bands exhibited distinctive patterns in specific populations. The effective number of alleles per locus (Ae) ranged from 1.161 to 1.293 with a mean of 1.366. The Seocheon population had a high expected diversity (0.163). The Nakdong population was an isolated endemic and intertidal zone. Thus the narrow distributed Nakdong population had a low expected diversity (0.092). Shannon’s index of phenotypic diversity (I) of the Seocheon population (0.238) was the highest among all populations. Total genetic diversity (HT) varied between 0.132 for OPA-02 and 0.420 for OPA-19. The interlocus variation of genetic diversity (HS) was 0.059 for OPA-18 and 0.339 for OPA-19. On a per locus basis, the proportion of total genetic variation due to differences among populations (GST) ranged from 0.012 for OPA-11 to 0.762 for OPA-18 with a mean of 0.415, indicating that 42% of the total variation was found among these populations. In an assessment of the proportion of diversity present within this species, 58.5% (100%-41.5%) of genetic variation resided within the populations studied. The Nm was estimated to be low (0.705).
대황( Eisenia bicyclis) 추출액의 항산화 및 항염증 활성에 대한 유산균 발효의 영향
한해나 ( Hae Na Han ),엄성환 ( Sung Hwan Eom ),김지훈 ( Ji Hoon Kim ),김덕훈 ( Deok Hoon Kim ),김송희 ( Song Hee Kim ),김윤혜 ( Yunhye Kim ),염승목 ( Seung Mok Yeom ),김영목 ( Young Mog Kim ) 한국수산과학회(구 한국수산학회) 2015 한국수산과학회지 Vol.48 No.2
This study was conducted to evaluate the effect of lactic acid bacterial fermentation on the antioxidant and antiinflammatory activity of an edible brown alga, Eisenia bicyclis. Lactic acid bacteria were inoculated into and cultivated in E. bicyclis water extract. The antioxidant activity of the extract was assayed before and following fermentation. Antioxidant activity was determined by assaying the levels of radical scavenging activity against 2,2′-diphenyl-1-picrylhydrazyl (DPPH), hydroxyl radical and alkyl radical. The lactic acid bacterial fermentation of E. bicyclis extract resulted in enhanced antioxidant activity. The greatest enhancement of antioxidant activity was seen in the DPPH radical scavenging assay, in which E. bicyclis extract was fermented by Pediococcus pentosaceus MBP-34 strain for 12 h. This fermented extract also exhibited higher inhibitory activity (96.66%) on nitric oxide production compared with other lactic acid bacterial fermented extracts or raw extract (189.60%). In conclusion, fermentation by bacterial strain is an attractive strategy for developing value-added food ingredients.
여드름균(Cutibacterium acnes)에 대한 해조류 추출물의 항균효과
이명석 ( Myeong Seok Lee ),임미진 ( Mi-jin Yim ),이정민 ( Jeong Min Lee ),이대성 ( Dae-sung Lee ),김영목 ( Mog-young Kim ),엄성환 ( Sung-hwan Eom ) 한국수산과학회(구 한국수산학회) 2021 한국수산과학회지 Vol.54 No.1
The study was aimed at developing an alternative therapeutic agent against acne vulgaris, one of the most common skin diseases, to meet the continuing demand for new therapies. Acne vulgaris is often associated with the acne-causing bacteria such as Cutibacterium acnes. To investigate the safety of agents against acne vulgaris, we evaluated the potential antibacterial activities of edible seaweeds against C. acnes in Korea. Forty-one edible seaweeds, including the brown, green, and red varieties, were selected for the antibacterial test. In comparison with other seaweeds, 70% ethanolic extracts of brown seaweeds, such as Cladophora wrightiana var. minor, Eisenia bicyclis, Ecklonia cava, Ishige foliacea, Ishige okamurae, Sargassum filicinum, and Sargassum miyabei Yendo, exhibited potential antibacterial activity against C. acnes with minimum inhibitory concentrations ranging between 64 and 128 μg/mL. To investigate the active anti-acne agents and to enhance our understanding of the antibacterial activities against C. acnes, further solvent-fractionation experiments are warranted. The findings imply that brown seaweeds can be a potential source of natural agents against acne vulgaris.
물김(Pyropia sp.)의 생산 시기별 및 지역별 주요 식품 성분 변화 분석
강민균 ( Min-gyun Kang ),정민철 ( Min-chul Jeong ),박슬기 ( Seul-ki Park ),이장원 ( Jang-won Lee ),조정형 ( Jeung-hyung Cho ),엄성환 ( Sung-hwan Eom ),허만규 ( Man-kyu Huh ),김영목 ( Young-mog Kim ) 한국수산과학회(구 한국수산학회) 2018 한국수산과학회지 Vol.51 No.5
The study investigated the seasonal and regional changes in the food components of raw laver Pyropia sp.. Samples were obtained monthly from December 2017 to March 2018 at auction markets located in Gangseo-gu, Busan (Nakdong-raw laver), Seocheon-gun, Chungnam, Wando-gun, Jeonnam and Goheung-gun, Jeonnam. The general components, heavy metals and minerals, free amino acids, total phenolic compounds (TPC), and antioxidant activities of the samples were analyzed. No significant physicochemical changes in the moisture, crude lipid, and ash contents were observed in the raw lavers tested. However, the crude protein content of Nakdong-raw laver was the highest in December 2017 at 7.20±0.28% and the content was higher seasonally and regionally than those of the other raw lavers. In addition, the taurine, zinc, manganese and TPC contents of Nakdong-raw laver was higher seasonally and regionally than those of the other raw lavers. The ethanolic extract of Nakdong-raw laver also had higher antioxidant activity, including as DPPH (2,2'-diphenyl-1-picrylhydrazyl) and ABTS (2,2'-azino-bis [3-ethylbenzothiazoline- 6-sulphonic acid]) radical scavenging activity, although there was no significant correlation between TPC and the antioxidant activity. This study is the first analysis of seasonal and regional changes in the major food components of raw laver cultivated in Korea.
유산균으로 발효한 다시마(Saccharina japonica) 추출물 첨가 명란젓의 품질 특성
황지영 ( Ji-young Hwang ),장종수 ( Jong-soo Jang ),류대규 ( Dae-gyu Ryu ),김경태 ( Kyung Tae Kim ),허만규 ( Man Kyu Huh ),엄성환 ( Sung-hwan Eom ) 한국수산과학회(구 한국수산학회) 2019 한국수산과학회지 Vol.52 No.3
Natural seasoning are trends of food industries to replace synthesized seasoning due to consumer preference. However, unexpected results can be happened in a point of sensory evaluation and physico-chemical properties by adding natural seasoning such as reduced flavor, color change and so on. Therefore, this study aimed to verify the potential of sea tangle Saccharina japonica extract fermented by lactic acid bacteria (STE) for myungran (pollock roe)-jeot instead of present synthesized seasoning. Among various STE concentration (0%, 5%, 10%, and 15%) in myungran-jeot, there was no significant physicochemical changes in a point of crude lipid, pH, total acidity, salinity and color difference. Microbiological profiles was also not significantly different. The 10% STE-myungran-jeot showed higher γ-aminobutyric acid (GABA) content as 24.4 mg/100g at free amino acid analysis than other STE-myungran-jeot without decline of sensory properties. In overall, it revealed that STE could replace the synthesized seasoning and improve the quality of Myungran-jeot. The results suggest that STE can be useful to develop a Korean traditional fermented food.