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- 검색키워드
- 저자 : Hong-Man Hou (검색결과 3 건)
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Hong-Man Hou,Dong-Qi Guo,Gong-Liang Zhang,Li-Ming Sun,Yu-Na Cui 한국응용생명화학회 2014 Applied Biological Chemistry (Appl Biol Chem) Vol.57 No.5
Cholesterol-lowering effect of lactic acid bacteria iswell-known. In the present study, nine cholesterol-loweringLactobacillus strains from Chinese traditional cheese, pickle, andyoghurt were screened and characterized for their potential use. The microbial contents of all strains significantly decreased at pH1.5; however, the residual counts of Lactobacillus casei subsp. casei GL-03, L. plantarum ZP-Z, L. plantarum ZP-05, and L. brevis ZP-04 were more than 107 CFU/mL after incubation for 6h. All nine strains of Lactobacillus indicated good tolerance to bileat concentration less than 0.2% after incubation for 2 to 6 h. L. plantarum ZP-W had maximum hydrophobicity towards xylene,whereas GL-03 strain possessed maximum hydrophobicity forboth hexadecane and octane. ZP-05 strain had more effectiveinhibitory activity against both Staphylococcus aureus and Bacillussubtilis than other eight strains. Furthermore, GL-03 strainsignificantly reduced cholesterol TC and TG levels in hyperlipidemiamice fed high-cholesterol diet. The growth of GL-03 strain waspromoted by five kinds of Chinese herbal medicines, and theChinese hawthorn at concentration of 0.0125% showed thehighest promoting effect. These results suggest that L. casei subsp. casei GL-03 may be effective as a probiotic with cholesterollowingactivities.
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Hou, Hong-Man,Guo, Dong-Qi,Zhang, Gong-Liang,Sun, Li-Ming,Cui, Yu-Na 한국응용생명화학회 2014 Applied Biological Chemistry (Appl Biol Chem) Vol.57 No.5
Cholesterol-lowering effect of lactic acid bacteria is well-known. In the present study, nine cholesterol-lowering Lactobacillus strains from Chinese traditional cheese, pickle, and yoghurt were screened and characterized for their potential use. The microbial contents of all strains significantly decreased at pH 1.5; however, the residual counts of Lactobacillus casei subsp. casei GL-03, L. plantarum ZP-Z, L. plantarum ZP-05, and L. brevis ZP-04 were more than $10^7CFU/mL$ after incubation for 6 h. All nine strains of Lactobacillus indicated good tolerance to bile at concentration less than 0.2% after incubation for 2 to 6 h. L. plantarum ZP-W had maximum hydrophobicity towards xylene, whereas GL-03 strain possessed maximum hydrophobicity for both hexadecane and octane. ZP-05 strain had more effective inhibitory activity against both Staphylococcus aureus and Bacillus subtilis than other eight strains. Furthermore, GL-03 strain significantly reduced cholesterol TC and TG levels in hyperlipidemia mice fed high-cholesterol diet. The growth of GL-03 strain was promoted by five kinds of Chinese herbal medicines, and the Chinese hawthorn at concentration of 0.0125% showed the highest promoting effect. These results suggest that L. casei subsp. casei GL-03 may be effective as a probiotic with cholesterol-lowering activities.
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Effect of Matrix Metalloproteinase on Autolysis of Sea Cucumber Stichopus japonicus
Li-Ming Sun,Ting-Ting Wang,Bei-Wei Zhu,Hai-Ling Niu,Rui Zhang,Hong-Man Hou,Gong-Liang Zhang,Yoshiyuki Murata 한국식품과학회 2013 Food Science and Biotechnology Vol.22 No.5
To investigate the relationship between matrix metalloproteinase (MMPs) and autolysis of sea cucumber Stichopus japonicus, the dermis homogenate was incubated at 25oC to induce autolysis. EDTA Na2 and 1,10-phenanthroline were used to verify the effect of MMPs on autolysis, which was measured by soluble protein and protein pattern. Soluble protein level increased during a 6-h autolysis process. SDS-PAGE demonstrated obvious protein degradation with the concomitant occurrence of degradation products. The above two indicators could be inhibited significantly by EDTA Na2 and 1,10-phenanthroline, indicating that MMPs might play a significant role in autolysis of sea cucumber.
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