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Kefir 및 Yoghurt 에서 분리된 Lactobacillus spp. 와 Non - starter 균주에 의한 돌연변이억제 ( 항암 ) 활성
윤영호(Y . H . Yoon),조중근(J . K . Cho),백영진(Y . J . Baek),허철성(C . S . Huh) 한국축산학회 1999 한국축산학회지 Vol.41 No.1
The antimutagenic activities of Lactobacillus spp. isolated from European kefir and yoghurt and those of non starter Lactobacillus and Bifidobaterium strains against 2-Nitrofluorene were studied by Ames test utilizing Salmonella typhimurium TA 98 to investigate probiotic effects of the strains. The optimal concentration of mutagen 2-nitrofluorene to produce 3,000 revertant colonies per plate turned out to be 10 ㎍/plate. Thirty six strains out of forty Lactobacillus spp. strains isolated from European kefir and yoghurt revealed antimutagenic activity and L. plantarum CU 722 showed the strongest antimutagenic activity of 50.34%. The antimutagenicity of non starter Lactobacillus and Brfidobacterium strains resulted in average 15% and 20% of mutation inhibition rate respectively. The effect of S-9 mix addition on the antimutagenicity rate against 2-Nitrofluorene was species and strain dependent.
Lactobacillus 가 함유된 발효유에 의한 인체 위점막에서의 Helicobacter pylori 억제효과
박민정(Min Jung Park),김주성(Joo Sung Kim),임정윤(Jeong Yoon Yim),정현채(Hyun Chae Jung),송인성(In Sung Song),유은실(Eun Sil Yu),이정준(Jeong Jun Lee),허철성(Chul Sung Huh),백영진(Young Jin Baek) 대한소화기학회 2001 대한소화기학회지 Vol.38 No.4
Background/Aims: The eradication rates of regimens for Helicobacter pylori (H. pylori) infections are still around 85%. Lactobacilli have been demonstrated to have in vivo and in vitro inhibitory effects on H. pylori infection. We aimed to evaluate the inhibitory effect of Lactobacillus on H. pylori in human stomach. Methods: Forty H. pylori-infected volunteers (21-44 yr, F:M=9:31) were randomized into two groups which were treated with 100 mL of fermented milk containing lactobacilli (Lactobacillus acidophilus, Lactobacillus casei) q.I.d. or 100 mL of placebo q.I.d. for 4 weeks. Before and after treatment, they underwent 13C-urea breath tests (13C-UBTs) and endoscopies with biopsies for rapid urease test and histological evaluation. The compliance evaluated via daily checking questionnaire was considered acceptable if they took 90% of assigned treatment. Results: All patients were compliant and the H. pylori density of antrum tended to decrease in treatment group compared with placebo group (p=0.072). Δ13CO2 analyzed by Wilcoxon rank sum test showed a significant decrease in treatment group compared with placebo group (p=0.0064). Three cases in treatment group were noted for negative conversions of both rapid urease test and 13C-UBT. Conclusions: A fermented milk containing lactobacilli may have an inhibitory effect of H. pylori infection and can be an adjunct to the standard anti-H.pylori regimen. (Korean J Gastroenterol 2001;38:233-240)
Bacillus subtilis Y3-7 배양액의 α-glucosidase 활성 억제 효과
명길선(Kil-Sun Myoung),허건(Gun Heo),윤석영(Suck-Yong Yoon),심재중(Jae-Jung Shim),이정희(Jung-Hee Lee),임광세(Kwang-Sei Lim),허철성(Chul-Sung Huh) 한국식품과학회 2008 한국식품과학회지 Vol.40 No.5
본 연구에서는 전통 발효 식품에서 분리한 B. subtilis Y3-7 균주의 배양액이 α-glucosidase의 활성에 미치는 영향을 살펴보았다. B. subtilis Y3-7 균주를 TSB 배지에 30시간 이상 배양한 배양액은 1.62 ㎎/mL의 농도로 yeast α-glucosidase의 활성을 50%까지 저해할 수 있었다. 또한 효소학적 분석을 통해 이것이 배양액 내 물질이 효소의 기질과 경쟁적으로 작용하여 억제효과가 나타남을 확인하였다. B. subtilis Y3-7 균주의 배양액은 yeast 뿐만 아니라 실험동물의 장내 α-glucosidase의 활성에도 영향을 미쳐 당부하에 따른 급격한 혈당상승을 억제할 수 있었다. 이와 같은 결과로 보아 대량배양이 가능한 B. subtilis Y3-7을 통해 탄수화물 흡수에 중요한 역할을 하는 α-glucosidase 활성억제 물질을 얻음으로써 항당뇨 물질의 안정적인 생산이 기대되는 바이다. Culture broth of Bacillus subtilis Y3-7 in tryptic soy broth (TSB) isolated from Korean traditional fermented food was evaluated for the inhibition of α-glucosidase. The results of in vitro studies using the yeast α-glucosidase demonstrated that the culture broth exerted inhibitory effects on α-glucosidase with IC?? value of 1.62 ㎎/mL, and functioned as a competitive inhibitor. Furthermore, the culture broth of B. subtilis Y3-7 significantly improved glucose tolerance in normal and streptozotocin-induced diabetic mice. The blood glucose levels in the mice receiving sucrose supplementation in the culture broth (1 g/㎏, 2 g/㎏) were measured at 48.7%, which corresponded to 22.2% of the levels measured in the control mice. These results indicated that the culture broth of B. subtilis Y3-7 in TSB might be considered as a useful compound for the preparation of functional foods for diabetic patients.