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- 저자 : Azzouny, Rehab A. (검색결과 2 건)
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Rehab Ahmed Al-Azzouny,Ren Wang,유상호 한국식품과학회 2011 Food Science and Biotechnology Vol.20 No.1
A unique antioxidant peptidoglycan of 6.5 kDa was purified from silk worm (Bombyx mori) pupae. The peptidoglycan was extracted and isolated from the acidified aqueous extract of the homogenized pupae by chloroform/methanol (2:1, v/v), and purified by size-exclusion chromatography and reverse-phase high-performance liquid chromatography (RP-HPLC). This separation method allowed an easy and consistent preparation of the peptidoglycan from the high protein load by using only 3 steps of purification. The highly pure peptidoglycan consisted of fucose, glucosamine, galactosamine, glucose, and galactose as constituent sugars when revealed by high-performance anion exchange chromatography (HPAEC) analysis. The amino acid composition analysis showed the presence of acidic and polar amino acids (51.7%), hydrophobic (37.2%), and basic amino acids (9.3%) in the purified peptidoglycan. The IC_50 of the purified peptidoglycan was 0.22±0.05 and 0.61±0.09 μg for diphenyl-2-picryl hydrazyl (DPPH) and 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), respectively, as quantified by Ophthalaldehyde (OPA) microplate fluorescent assay.
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The Characteristics, Detection and Control of Bacteriophage in Fermented Dairy Products
안성일,리합 아조니,트란 티 탄 후옌,곽해수,Ahn, Sung-Il,Azzouny, Rehab A.,Huyen, Tran Thi Thanh,Kwak, Hae-Soo Korean Society for Food Science of Animal Resource 2009 한국축산식품학회지 Vol.29 No.1
This study was to review the classification, detection and control of bacteriophage in fermented dairy products. Bacteriophage has lytic and/or lysogenic life cycles. Epidemiologically speaking, detected major phages are c2, 936 and p335. Among them p335 has been the largest concern in dairy industry. Traditionally, various analytical technologies, such as spot, starter activity, indicator test, ATP measurement and conductimetric analysis, have been used for the phage detection. In recent years, advanced methods such as flow cytometric method, petrifilm, enzyme linked immunosorbent assay (ELISA) and multiflex PCR diagnostic kit have been deveoloped. The phage contamination has been controlled by using heat, high-pressure treatment, and the combinations of heat and pressure, and/or chemical. Also some starter cultures with phage-resistant character have been developed to minimize the concentration of phages in dairy product. Bacteriophage inhibition media such as calcium medium was also mentioned. To prevent the contamination of bacteriophage in dairy industry, further researches on the detection and control of phage, and phage resistant starters are necessary in the future.
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