Holstein 초유 중 Lactoferrin, IgA, IgG1, IgG2 정량과 미생물의성장에 미치는 영향

랜친핸드,배형철,남명수 한국축산식품학회 2007 한국축산식품학회지 Vol.27 No.4

the effect of it's colostrum on the antibacterial activity to pathogenic bacteria and the growth stimulation of lactic acid bacteria. Colostrum was collected at the first, second, and third day after parturition in summer and winter season. The levels of lactoferrin, IgA, IgG1, and IgG2 in Holstein cow colostrum were 0.30 mg/mL, 0.37 mg/mL, 4.00 mg/mL, 0.37 mg/mL, respectively, on the first day of the summer season whereas they were 1.16 mg/mL, 2.60 mg/mL, 13.35 mg/mL, 1.30 mg/ mL on the first day of the winter season, postpartum. Heat treated (65oC for 30 min) or non-treated colostrum showed antibacterial activity toward Escherichia coli. The growth of commercial mixed strains (Bifidobacterium longum, Lactobacillus acidophilus, Streptococcus themophilus), L. acidophilus, L. casei, L. bulgaricus, and L. lactis subsp. cremoris were improved in first, second and third day colostrum compared to normal milk. Commercial mixed strains (B. longum, L. acidophilus S. themophilus) lowered the pH to 4.97-5.22 and 4.89 while increasing the titratable acidity to 0.75-0.88% and 0.70% in colostrum and normal milk, respectively. However, L. acidophilus, L. casei, L. bulgaricus, L. lactis subsp. cremoris lowered the pH to 5.96-6.47 and 6.5-6.8 while increasing the titratable acidity to 0.29-0.48% and 0.20-0.25% in colostrum and normal milk, respectively.

Holstein 초유 중 Lactoferrin, IgA, IgG₁, IgG₂ 정량과 미생물의 성장에 미치는 영향

랜친핸드,배형철,남명수,Renchinthand, Gereltuya,Bae, Hyoung-Churl,Nam, Myoung-Soo 한국축산식품학회 2007 한국축산식품학회지 Vol.27 No.4

본 실험은 홀스타인 젖소의 초유에 함유된 lactoferrin, IgA, $IgG_1,\;IgG_2$의 함량과 병원성미생물의 항균효과, 유산균증식효과를 알아보기 위하여 수행하였다. 홀스타인종 젖소 초유의 lactoferrin, IgA, $IgG_1,\;IgG_2$의 함량은 여름철의 경우 분만 후 첫째 날에 각각 0.30 mg/mL, 0.37 mg/mL, 4.00 mg/mL, 0.37 mg/mL, 겨울철의 경우 분만 후 첫째 날에 각각 1.16 mg/mL, 2.60 mg/mL, 13.35 mg/mL, 1.30 mg/mL로 측정되었다. 무열처리한 초유와 $65^{\circ}C$에서 30분간 열처리한 초유에서 배양한 병원성 미생물의 변화는 E. coli 균주에 대하여 초유의 항균활성이 나타났다. 초유 첫째 날, 둘째 날, 세째 날의 유산균수 성장촉진 효과는 B. longum, L. acidophilus S. themophilus의 상업용 혼합균주와 L. acidophilus, L. casei, L. bulgaricus, L. lactis subsp. cremoris에서 모두 정상유보다 균수가 증가하였다. 초유 첫째 날, 둘째 날, 세째 날의 pH는 배양 15시간 후 B. longum, L. acidophilus S. themophilus의 상업용 혼합균주와 L. acidophilus, L. casei, L. bulgaricus, L. lactis subsp. cremoris에서 각각 4.97-5.22 및 5.96-6.47로 나타났으나, 정상유에서는 각각 4.89, 6.50-6.81이었다. 초유 첫째 날, 둘째 날, 세째 날의 산도는 B. longum, L. acidophilus S. themophilus의 상업용 혼합균주와 L. acidophilus, L. casei, L. bulgaricus, L. lactis subsp. cremoris에서 각각 0.75-0.88% 및 0.29-0.48%로 나타났으나, 정상유에서는 각각 0.70%, 0.20-0.25% 이었다. This experiment was carried out to measure the content of lactoferrin, IgA, $IgG_1,\;IgG_2$, in Holstein colostrum, and to test the effect of it's colostrum on the antibacterial activity to pathogenic bacteria and the growth stimulation of lactic acid bacteria. Colostrum was collected at the first, second, and third day after parturition in summer and winter season. The levels of lactoferrin, IgA, $IgG_1,\;and\;IgG_2$ in Holstein cow colostrum were 0.30 mg/mL, 0.37 mg/mL, 4.00 mg/mL, 0.37 mg/mL, respectively, on the first day of the summer season whereas they were 1.16 mg/mL, 2.60 mg/mL, 13.35 mg/mL, 1.30 mg/mL on the first day of the winter season, postpartum. Heat treated ($65^{\circ}C$ for 30 min) or non-treated colostrum showed antibacterial activity toward Escherichia coli. The growth of commercial mixed strains (Bifidobacterium longum, Lactobacillus acidophilus, Streptococcus themophilus), L. acidophilus, L. casei, L. bulgaricus, and L. lactis subsp. cremoris were improved in first, second and third day colostrum compared to normal milk. Commercial miked strains (B. longum, L. acidophilus S. themophilus) lowered the pH to 4.97-5.22 and 4.89 while increasing the titratable acidity to 0.75-0.88% and 0.70% in colostrum and normal milk, respectively. However, L. casei, L. bulgaricus, L. lactis subsp. cremoris lowered the pH to 5.96-6.47 and 6.5-6.8 while increasing the titratable acidity to 0.29-0.48% and 0.20-0.25% in colostrum and normal milk, respectively.

국내산 초유의 현황과 이용에 관한 연구

배형철,랜친핸드,나석한,최성현,남명수,Bae, Hyung-Churl,Renchinthand, Gereltuya,Na, Seuk-Han,Choi, Seong-Hyun,Nam, Myoung-Soo 한국축산식품학회 2007 한국축산식품학회지 Vol.27 No.4

Questionnaire on utilization of colostrum was carried out in 33 farms. Highest milking cow numbers were 20-40 heads in 45.5% of the farms. Calf numbers were 20-40 heads in 39.4% of the dairy farms and 40-60 heads in 42.4% of the farms. The amount of colostrum production per day was 20-30 kg in 30.3% of the farms and 30-40 kg in 30.3% of the farms. Colostrum intake per calf per day was 4 kg in 45.5% farms. Surplus colostrum after intake by calf was farms (85%) was wasted in 67% of the farms. More than 90% of dairy farms recognize an necessity to use surplus colostrum. Selling price of surplus colostrum was below 1,000 won per kg at 15 dairy farms and 1,000-2,000 won per kg at 4 dairy farms. Colostrum collection and use should be done by the dairy farms of antibiotics free. Quality control of colostrum should be done by testing antibiotics, microbacterium, chemical composition, somatic cells and etc. The colostrum is subjected to cool down below $4^{\circ}C$ just after milking and process for the colostrum products.

발효초유사료 급여가 자돈의 성장에 미치는 영향

나석한,최성현,랜친핸드,배형철,남명수,Na, Seuk-Han,Choi, Seong-Hyun,Renchinthand, Gereltuya,Bae, Hyoung-Churl,Nam, Myoung-Soo 한국축산식품학회 2008 한국축산식품학회지 Vol.28 No.3

This study was carried out to assess the fermentation properties of lactic acid bacteria (LAB) isolated from bovine colostrum and effects of feeding fermented colostrum feed on the growth to piglet. A total of 427 colonies were isolated from bovine colostrum on the BCP plate count agar. These LAB isolated were subcultured in 10% reconstituted skim milk, and seven strain thereof were selected for their highest acid productions, and two strain thereof were finally selected for their excellent sugar utilization. These strains were identified as Streptococcus thermophilus and Streptococcus macedonicus based on l6S rDNA sequencing data, named S. thermophilus CNB-11 and S. macedonicus CNB-11 respectively. For fermentation profiles, sugar utilization, acid production and viable cell counts were excellent in S. thermophilus CNB-11 as compared with S. macedoniclts CNB-11 after 48 hour. The effect of feeding fermented colostrum feed 0.5% using S. thermophilus CNB-11 was investigated for growth rate, analysis of blood and incidence of diarrhea. 24 heads of piglets were divided into two groups: the experimental and the control of 12 animals each. The average growth rate in the pigs fed fermented colostrum feed was higher 16.73% compared with control diet (p<0.05). There were no differences in the concentrations of blood glucose, cholesterol, albumin and globulin in pigs fed fermented colostrum feed as compared with control piglets. Incidence of diarrhea was no in pigs fed fermented colostrum feed as compared with control piglets.

녹색 홀그레인 보리, 밀, 찹쌀, 멥쌀 분말을 첨가한 발효유의 특성

배형철(Hyoung Churl Bae),랜친핸드(Gereltuya Renchinkhand),구자형(Ja-Hyeong Ku),남명수(Myoung Soo Nam) 충남대학교 농업과학연구소 2011 농업과학연구 Vol.38 No.3

Yogurt was prepared from skim milk added with 2, 4 or 6% of green whole grain of barley, wheat, glutinous rice and common rice, respectively. Changes in pH, titratable acidity, viable cell counts and viscosity during fermentation were monitored and its sensory evaluation was also performed. The optimum level of additives such as green whole grain of barley, wheat, glutinous rice and common rice for yogurt manufacture was selected to 2%. The samples added with green whole grain of barley and wheat powders reached pH 4.5 in 12 hours. After 4 hours of fermentation, pH, the viable cell counts and viscosity in samples added with 2% green whole grain of barley, wheat, glutinous rice and common rice powders were the highest. Especially, in overall sensory evaluation using 5 parameters, the sensory scores of glutinous rice and common rice 2% yogurts were significantly high. From this experiment, the additives optimum level of glutinous rice and common rice powders was selected to be 2%.

Enterococcus faecium SA5의 기능적 특성과 인삼 ginsenoside Rb1의 전환

김은아(Eun-Ah Kim),랜친핸드(Gereltuya Renchinkhand),어르가말 막살(Magsal Urgam),박영우(Young W. Park),남명수(Myoung Soo Nam) 한국생명과학회 2017 생명과학회지 Vol.27 No.2

본 연구는 몽골 마유로부터 분리한 유산균 Enterococcus faecium SA5의 이화학 특성을 파악하고 유산균 E. faecium SA5의 β-glucosidase의 활성과 이를 통한 ginsenoside 전환을 확인하는 것을 목표로 진행되었다. E. faecium SA5는 내산성, 내담즙성을 나타내었으며 4종의 병원성 미생물(Salmonella typhimurium KCTC 3216, Listeria monocytogenes KCTC 3710, Bacillus cereus KCTC 1012, Staphylococcus aureus KCTC 1621)에 항균 활성을 가질 뿐만 아니라 항생물질 colistin, gentamycin, neomycin에 내성을 나타내었다. 또한, E. faecium SA5는 bile salt hydrolase 활성을 나타내어 혈액 내 콜레스테롤 수준 감소 효과가 있다고 사료되며 10% skim milk에서 배양하였을 때, pH가 감소하고 산도 및 생균수가 증가하는 것으로 보아 발효유 스타터로써의 활성을 갖는 것으로 판단되었다. 또한 E. faecium SA5의 β-glucosidase에 의해 ginsenoside Rb1이 ginsenoside Rg3-s와 Rg3-r으로 전환되었음을 TLC 분석을 통해 확인하였다. 따라서 E. faecium SA5는 잠재적인 probiotics로 이를 이용하여 발효유 제조 및 ginsenoside 전환 관련 건강기능식품 개발에 응용할 수 있을 것으로 사료된다. The fermentation of Panax ginseng can yield many compounds from ginsenosides that have a wide variety of biological functions. Lactic acid bacteria (LAB) strains are capable of converting ginsenosides. The purposes of this study were to: (1) characterize Enterococcus faecium SA5, an isolated LAB from Mongolian mare milk, (2) identify the existence of extracellular β-glucosidase activity in the milk, and (3) ascertain if the β-glucosidase has the capacity of converting ginsenoside in Korean ginseng. The results revealed that E. faecium SA5 was acid-resistant, bile salt-resistant, and has antibiotic activities against 4 pathogenic microorganisms (Salmonella typhimurium KCTC 3216, Listeria monocytogenes KCTC 3710, Bacillus cereus KCTC 1012, Staphylococcus aureus KCTC 1621). In addition, E. faecium SA5 had tolerance against some antibiotics such as colistin, gentamycin and neomycin. It was also found that E. faecium SA5 possessed bile salt hydrolase activity, which could lower blood cholesterol level. When incubated in 10% (w/v) skim milk as a yogurt starter, E. faecium SA5 caused to decrease pH of the medium as well as increase in viable cell counts. Using TLC and HPLC analysis on the samples incubated in MRS broth, our study confirmed that E. faecium SA5 can produce β-glucosidase, which was capable of converting ginsenoside Rb1 into new ginsenosides Rg3-s and Rg3-r. It was concluded that E. faecium SA5 possessed a potential of probiotic activity, which could be applied to yogurt manufacture as well as ginsenoside conversion in ginseng.

한국인 모유로부터 분리한 Enterococcus faecium KHM-11의 Amylase 활성과 쌀 첨가 요구르트의 특성

배형철(Hyoung Churl Bae),이조윤(Jo Yoon Lee),랜친핸드(Gereltuya Renchinkhand),남명수(Myoung Soo Nam) 충남대학교 농업과학연구소 2010 농업과학연구 Vol.37 No.3

This studies were carried out to assess fermentation properties of amylase activity and added rice yogurt of Enterococcus faecium KHM-11 isolated from Korean human milk. The amylase activity of Enterococcus faecium KHM-11 was above 23 units. Characterization of carbohydrate fermentation of Enterococcus faecium KHM-11 has D-ribose, D-lactose, L-arabinose and starch. Titratable acidity and viable count of lactic acid bacteria of 4% rice yogurt was higher compared to the 0%. Therefore we were discussed Enterococcus faecium KHM-11 is suitable microorganism for fermented milk added rice powder. Hydrolysates of sugars of fermented milk with 4% rice powder cultured Enterococcus faecium KHM-11 were analyzed by TLC and HPLC. Hydrolysates of lactose and galactose were revealed and hydrolysates of glucose was not revealed in results of TLC and HPLC.