Royal jelly (RJ) is a well-known functional and medicinal food for human health promotion. Major royal jelly proteins (MRJPs), which are the major protein components in RJ, exhibit antimicrobial activities. However, the identities of the MRJPs of RJ responsible for its antioxidant effects have remained unclear. Here, we report that honeybee (Apis cerana) MRJP 2 (AcMRJP2) acts as an antimicrobial and antioxidant agent in RJ. Using recombinant AcMRJP2, which was produced in baculovirus-infected insect cells, we established the antimicrobial and antioxidant roles of MRJP 2. AcMRJP2 bound to the surfaces of bacteria, fungi, and yeast, which then induced structural damage in the microbial cell walls and led to a broad spectrum of antimicrobial activities. AcMRJP2 protected mammalian and insect cells via the direct shielding of the cell against oxidative stress, which led to reduced levels of caspase-3 activity and oxidative stress-induced cell apoptosis, followed by increased cell viability. Moreover, AcMRJP2 exhibited DNA protection activity against reactive oxygen species (ROS). Our data indicate that AcMRJP2 could play a crucial role as an antimicrobial agent and antioxidant in RJ, suggesting that MRJP 2 is a component responsible for the antimicrobial and antioxidant activities of RJ.

Different laboratory strains of Drosophila melanogaster are reported to differ considerably in their physiology, behavior, and life-histories, due to their adaptations to different laboratory conditions. Recent advances in insect aging research have highlighted the importance of protein:carbohydrate (P:C) balance as a key dietary determinant of lifespan and other components of fitness, but it remains unexplored whether P:C balance affects the fitness-related traits of D. melanogaster in a strain-specific manner. The purpose of this study was to compare the life-history consequences of six different laboratory strains of D. melanogaster (three Canton-S substrains, w1118, yw, and Oregon-R) allocated to four synthetic diets differing in P:C ratio (1:16, 1:4, 1:1, or 4:1). Five components of fitness (lifespan, fecundity, larval viability, development time, and body mass) were recorded from flies maintained at 25oC under L:D 12:12 photoperiod. All strains exhibited qualitatively similar responses to dietary P:C balance, with the increase in P:C ratio being associated with shortened lifespan and improved egg production. In all strains, fly larvae confined to P:C 1:16 suffered high mortality, retarded growth, and reduced body size. As indicated by significant diet×strain interactions for all measured fitness components, the magnitude of such diet effect varied among different laboratory strains in D. melanogaster. Possible explanations for such strain differences are discussed.

개미 사육 및 관찰을 위한 사용되는 투명 젤리형 개미사육장은 간편한 활용성으로 아동의 자연관찰 학습용 교구로 꾸준히 애용되고 있다. 하지만 투명 젤리는 다량의 수분 함유 문제뿐만 아니라 부패방지를 위해 단백질을 포함하고 있지 않기에 사육 시 단백질을 필요로 하는 산란용 여왕개미나 애벌레의 사육이 불가능하다는 단점이 있다. 이에 본 연구는 산란용 여왕개미와 애벌레의 사육이 가능한 단백질 함유 곤충 젤리를 만드는 방법을 제안하고자 한다. 단백질 공급원으로는 우유를, 부패 방지제로는 천연물 기반 키토산을 사용하였으며, 기능이 첨가된 사육용 젤리의 항균성은 곤충 대량폐사 질병인 물렁병의 원인균주(Serratia marcescens)로 테스트(in vitro)하였다. 실험군인 곤충사육용 젤리는 박토아가(1.5%,w/v)가 함유된 키토산수용액(1%,w/v)에 1:1 용량비율로 우유를 섞어 제조하며, 대조군은 키토산수용액을 제외하였다. 제조 배지는 Serratia marcescens를 도말 배양하여 효과성을 검증하였다. 그 결과 3배 희석한 균주(4.8×106CFU/ml)를 접종 후 2일간 배양한 그룹에서 대조군(키토산 없음)은 균이 많이(TNTC) 자랐으나, 실험군(키토산 있음)은 전혀 자라지 않았다. 따라서 위 실험은 키토산을 첨가하는 간단한 방법으로도 유해균의 생장 억제와 유충의 성장 촉진이 동시에 가능한 기능성 단백질 곤충젤리의 제조 가능성을 확인하였다.

The aim of this study was performed to evaluate the effects of ice-binding protein from the arctic yeast Leucosporidium (LeIBP) supplementation on cryopreservation of boar sperm. The collected semen was diluted (1.5×108/ml) in lactose egg yolk (LEY) and cooled at 5°C for 3 h. The cooled semen was then diluted (1×108/ml) in LeIBP containing LEY with 9% glycerol and maintained at 5°C for 30 min. The semen was divided into six experimental groups (control, 0.001, 0.005, 0.01, 0.05 and 0.1 mg/ml of LeIBP). The straws were kept on above the liquid nitrogen (LN2) vapors for 20 minutes and then plunged into LN2. After thawing, computer-assisted sperm analysis was used for sperm motility and flow cytometry was performed to assess the viability, acrosome integrity (FITC-PSA/PI), ROS (DCF/PI), lipid peroxidation (BODIPY C11/PI) and apoptosis (Annexin V/PI), respectively. No significant responses were observed for sperm motility. However, sperm viability was significantly increased on 0.05 and 0.1 mg/ml of LeIBP groups compared to control (P < 0.05). In addition, acrosome integrity was significantly increases LeIBP groups (P < 0.05) and both ROS and lipid peroxidation level were lower in all LeIBP groups than those of control (P < 0.05). On the other hand, a significant higher apoptosis rate was observed in 0.05 and 0.1 mg/ml of LeIBP groups compared to control (P < 0.05). It can be assumed that a supplementation of LeIBP in boar sperm freezing extender is an effective method to increase the sperm qualities after cryopreservation.

The identification of biomarkers of a living tissues is essentially required to understand specific functions of the cells. In previous study, we reported IGFBP 3 as one of the putative biomarkers, by showing specific expression at porcine spermatogonial stem cells (SSCs) of early stage of porcine testis. In this study, we analyzed the expression of seven members of IGFBP family (IGFBPs) in SSCs and histological expression pattern of pregnancy-associated plasma protein-A (PAPP-A), which plays a role on the growth promoting enzyme by cleavage of IGFBPs in testis of 5 days old pig. RT-PCR analysis showed that IGFBP 1, 2, 3, 4, and 6 were expressed at high level specifically in porcine SSCs compared with whole testis. We performed immunohisotochemical staining of testis sections with PAPP-A and protein gene product 9.5 (PGP9.5) which are the known biomarkers for SSCs. We were not able to find co-expression of PAPP-A and PGP9.5; PAPP-A was expressed only in Sertoli cells and PGP9.5 expression was confirmed in spermatogonium. Additionally, we were able to confirm the GATA4 expression in Sertoli and Leydig cells as a regulator of Sertoli cell function was not detected PGP9.5 expressing cells, indicating indirect evidence of that cytolocalization of PAPP-A expression is limited in Sertoli cells. These results suggested that the PAPP-A expressed in Sertoli cells may play role on regulation of development and differentiation of testicular cells through the IGF axis in neonatal porcine testis.

산성토양의 한계지역은 인도네시아에 많이 분포해 있다. 하지만, 산성토양과 관련된 낮은 pH와 영양소는 콩 생산성의 제한요인이 된다. 따라서 콩의 식품 활용성을 위해 양분소와 생리활성성분에 대한 정보가 산성토양에 내성인 콩 품종과 함께 필요하다. 본 연구는 산성토양 내성 콩 유망계통 20개의 단백질, 지방, 지방산, 이소플라본 함량을 구명하기 위해 수행하였다. 그 결과, Tgm/Anj-888, Tgm/Anj-862 및 Tgm/Anj-858 등 3개의 계통에서 단백질함량이 높은 것으로 나타났다(≥45% dry weight=dw). 지방함량은 16.85~21.20% dw의 범위를 보였으며, 단백질함량과는 부의 상관관계를 보였다(r=- 0.64). 콩 지방은 평균적으로 팔미트산 9.42%(C16:0), 스테아릭산 2.77%(C18:0), 올레산 43.93%(C18:1), 리놀레산 38.53% (C18:2) 및 리놀렌산 5.35%(C18:3)으로 구성되었다. 총 10종류의 이소플라본이 분류되었으며, 주요성분은 말로닐-제니스틴 (29.49%)으로 그 뒤를 이어 말로닐-다이드진(19.04%), 글리시틴(16.70%)으로 밝혀졌다. 이소플라본 함량은 Tgm/Anj-995계통(2,130.2μg/g dw)에서 가장 높았으며, 그 뒤를 이어 Tgm/ Anj-784계통과 Tgm/Anj-832계통(각각 1,719.9 μg과 1,710.0 μg/g dw)인 것으로 나타났다. 본 영양소 정보는 육종가들이 산성토양에 내성인 새로운 콩 품종을 보급하는데 있어 작물 특성의 보완적인 자료로서 유용할 것이다.

This study was conducted to investigate the effects of health lifestyle on high protein snack selection attributes and purchase behaviors among individuals aged 20-30 with high protein snack intake. In addition, the relationship between perception, attitude, satisfaction and recommendation of high protein snacks was invested. Finally, this study aims to provide basic information for marketing high-protein snacks and customized high protein snacks. Analysis of the selection attributes most important for healthy lifestyle, revealed significant differences among all groups excluding the external seeking group (p<0.001). The free living group regarded trust as one of the most important attributes of high protein snack selection, and both the tempered control group and the low-interest group found sensation and price factor to be important. Therefore, when developing high-protein snacks, it is important to determine which attributes of the snack will be highlighted by segmenting the consumer into health lifestyles. Focusing on what ingredients are used to develop high-protein snacks and nutritional ingredients is also important when targeting a free lifestyle group as the main customer. In addition, developing snacks that do not offer depending on the protein content is important when targeting a temperate management group or a low-interest group.

The objectives of this study was to evaluate the degradability and digestibility of crude protein (CP), rumen undegradable protein (RUP), and individual amino acids (AA) on six by-product feedstuffs (BPF) (rice bran, RB; wheat bran, WB; corn gluten feed, CGF; tofu residue, TR; spent mushroom substrate from Pleurotus ostreatus, SMSP; brewers grain, BG) as ruminants feed. Three Hanwoo steers (40 months old, 520 ± 20.20 kg of body weight) fitted with a permanent rumen cannula and T-shaped duodenal cannula were used to examine of the BPF using in situ nylon bag and mobile bag technique. The bran CGF (19.2%) and food-processing residue BG (19.7%) had the highest CP contents than other feeds. The RUP value of bran RB (39.7%) and food-processing residues SMSP (81.1%) were higher than other feeds. The intestinal digestion of CP was higher in bran RB (44.2%) and food-processing residues BG (40.5%) than other feeds. In addition, intestinal digestion of Met was higher in bran RB (55.7%) and food-processing residues BG (44.0%) than other feeds. Overall, these results suggest that RB and BG might be useful as main raw ingredients in feed for ruminants. Our results can be used as baseline data for ruminant ration formulation.

This study was conducted to investigate anti-inflammatory and wrinkle improvement effects of Sophora flavescens Aiton water extracts (SWE) treated with proteolytic enzyme. The antioxidant activity of proteolyzed Sophora flavescens Aiton water extracts (SWE-E) showed increased total polyphenol content, total flavonoid content, electron-donating ability and ABTS+ free radical scavenging activity compared with SWE. To investigate the anti-inflammatory effects, the inhibition of NO production was assessed in RAW 264.7 cells induced by LPS. The SWE-E showed an increased anti-inflammatory effect compared with SWE at the same concentration. The anti-wrinkle effect was evaluated by the rate of collagenase and elastase inhibitory activity, which was determined by the MMP-1 mRNA measured in human dermal fibroblast (HDF) by quantitative polymerase chain reaction (qPCR). Collagenase and elastase are important enzymes that play roles in wrinkle formation, and SWE-E showed a significantly higher collagenase inhibition rate than non-treated extracts. The MMP-1 mRNA in HDF cells decreased in a dose-dependent manner. Moreover, SWE was shown to be a non-irritant in the BCOP assay, which is an alternative method to in vivo eye irritation test. Taken together, these results suggest that proteolytic enzyme could enhance the antioxidant activity, as well as the anti-inflammatory and anti-wrinkle effects of SWE, and that SWE-E could be used as a cosmeceutical ingredient.

깨다시 꽃게(Ovalipes punctatus)는 갑각류로서 우리나라에서 잡히는 매끈 꽃겟속, 주름 꽃 겟속, 톱날 꽃겟속, 민 꽃겟속, 두갈래 민꽃겟속 들 중에 하나이다. 대부분의 꽃게는 가공되지 않은 상태로 찜 또는 찜육 등 반 가공 형태로 산업화 되었지만 최근에 게로부터 생리활성을 나타내는 펩타이드를 생산하는 연구가 발표되고 있다. 본 연구는 항산화 기능성을 나타내는 펩타이드를 선별하고 생산 최저공정 확립에 연구를 수행 하였다. 사용된 효소 alcalase, bromelain, flavourzyme, neutrase, papain, protamex들 중에서 bromelain으로 생산된 꽃게육 단백질 가수분해물이 가장 높은 활성을 보여 주었다. 꽃게육 단백질의 bromelain 가수분해물의 펩타이드들의 분자량 분포는 500-3,200 Da로서 7 종류의 이상의 펩타이드들로 구성되었다. 가수분해물의 구성아미노산 분포는 항산화 기능성에 관련된 소수성 아미노산은 전체 42.54%를 차지하였다. 가수분해물의 최적 생산 수율 조건을 확립하기 위하여 공정 조건, 효소 반응 온도 40-60℃, pH 6-8, 효소의 농도 1–3%(w/v)로 표면반응 분석법을 수행한 결과 효소 반응온도 55℃, 반응 pH 6.5, 효소의 양은 3%(w/v)에서 결정되었다. 최적 조건에서 단백질 가수분해도는 최대 71.60%에 도달하였다.

In this study, PAT protein of genetically modified maize was prepared from the recombinant E. coli strain BL21 (DE3), and mice were immunized with the recombinant PAT protein. After cell fusion and cloning, two hybridoma cells (PATmAb-7 and PATmAb-12) were chosen since the monoclonal antibodies (Mabs) produced by them were confirmed to be specific to PAT protein in the indirect enzyme-linked immunsorbent assay (ELISA) and western blot tests. There were no cross-reactions of either Mabs to other GM proteins or to the extracts of non-GM maize. The ELISA based on the PATmAb-7 can sensitively detect 0.3 ng/g PAT protein in corn. These results indicate that the developed Mabs can be used as bio-receptors in the development of immunosensors and biosensors for the rapid and simple detection of GM corn adulterated in foods.

국내 호박에 피해를 주는 두 과실파리 해충은 호박과실파리(Bactrocera depressa)와 호박꽃과실파리(B. scutellata)이다. 두 해충의 미성숙 시기는 기주 그리고 땅 속에 존재하여 대기에 노출된 성충 시기가 방제의 대상이 된다. 이들 과실파리 성충을 대상으로 본 연구는 암컷유살제를 개 발하는 연구의 목적을 두었다. 현재 다른 과실파리에 대해서 사용되고 있는 상용 유살제는 이들 호박과실파리류에 대해서 유인력이 낮았다. 본 연구는 단백질 기반에 terpinyl acetate (TA)를 가미하여 유인력을 증가시킨 유살제를 개발하였다. 이 TA-단백질 유살제는 두 종의 호박과실파리 류 모두를 유인하였다. 또한 암수 모두를 유인하지만, 암컷이 수컷에 비해 더 많이(60~70%) 유인되었다. TA-단백질 유살제는 이들 호박과실파 리류의 방제는 물론이고 특이한 유인제가 없는 호박과실파리에 대해서 모니터링 소재로 응용될 수 있다.

This study was carried out to determine the effect of biji addition on the quality of extruded isolated soy protein (ISP). ISP-based biji addition (0, 20, 40 and 60%) was extruded at die temperatures 140oC and 150oC and a screw speed of 250 rpm. The moisture contents were adjusted to 35% and 45%. As the content of biji increased from 0% to 60%, springiness, cohesiveness, and cutting strength of the extruded ISP were significantly decreased. When the die temperature increased from 140oC to 150oC and the water content increased from 35% to 45%, the nitrogen solubility index, cutting strength and integrity index decreased. When the biji addition was increased at a barrel temperature of 140oC and a moisture content of 45%, the integrity index of the ISP texture decreased. With an increase in the addition of biji to ISP, rough surface and irregular fiber structure were observed, but regular microfiber structure was not observed.

Vitamin A, particularly all-trans retinol is excellent for anti-aging but is sensitive to oxygen, heat and light and has low solubility in water. In this study, retinol was encapsulated within oil-in-water (O/W) emulsion, protein-based particle and cycloamylose(CA). And then, it confirms that retinol contained in each delivery system is stable to UV, pH, and temperature and finally measures bioaccessibility. O/W emulsion was compared according to the type and concentration of emulsifier. UV stability of retinol increased with increasing oil concentration. More than 10 wt% of oil was required to maintain stable retinol (50% residual after 24 hours of irradiation). Using anionic emulsifier, retinol had unstable storage stability regardless of oil concentration and temperature. Protein based particle was compared according to the type of stabilizer and polysaccharide. UV stability of retinol was highest in pectin-coated particles. However, 20% retinol remains after 6 hours of irradiation and is vulnerable to UV compared to other delivery systems. In pH stability, pectin-coated particles also stably retained retinol. Inclusion complex of retinol and CA was compared according to the concentration of CA. When CA was used, the residual amount of retinol to UV was high (50% residual after 24 hours of irradiation) regardless of the concentration of the host molecule. In the case of storage stability, retinol remained significantly higher regardless of temperature when cycloamylose was used. It was finally confirmed bioaccessibility each of retinol delivery system. O/W emulsion was determined by emulsifier type, protein-based particle by coating agent, and inclusion complex by CA concentration. All O / W emulsions retained more than 50% retinol, protein based particles retained more than 80% retinol, and inclusion complex retained more than 70% retinol. The bioaccessibility of pure retinol is about 20%. This study provides important information for designing effective delivery systems for improving the stability of retinol.

The objectives of the present study were to examine the antioxidant activity of fractions with different isoelectric points from salmon enzymatic hydrolysates and obtain peptide fractions of sufficient amounts with higher antioxidant peptide fraction, which could be applied to the food and animal model systems. The salmon enzymatic hydrolysates were fractionated on the basis of the amphoteric nature of sample peptides by preparative isoelectric focusing without toxic solvents and reagents, which is termed autofocusing. Acidic and basic fractions showed higher 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity than the other fractions. The basic fractions showed higher hydroxyl (OH) radical scavenging activity. The weak acidic and weak basic fractions showed higher oxygen radical absorbance capacity (ORAC) values than the acidic and basic fractions. The acidic fraction showed higher metal chelating activity than other fractions. The acidic fraction suppressed lipid oxidation in the cooked patties to a greater extent than other fractions. These results suggest that peptides fractions from salmon enzymatic hydrolysate are effective antioxidant, and that autofocusing could be useful to increase antioxidant activity for application to food and animal model systems.

A protein-lipid film formed on the surface of soymilk by heating can be applied in various areas such as edible package film, cosmetic sheet, and meat analog. In this study, a colloid formulation of isolated soy protein (ISP) and soybean oil (4:1) was used to make protein-lipid films and it compared with the product using soymilk (Glycine max L. Merrill) for making a meat analog of fibrous shape. The colloid with 2.3 cm depth in a pan at 85︒C produced 8 sheets of protein-lipid films. The films were collected from the pan as a bundle to make a fibrous shape. Color parameters and texture profile analysis (TPA) were measured depending on the order of the film formation. Color parameters (Hunter-values) of the films using ISP and oil notably decreased the lightness and increased the redness as the order of the films. And changes of color differences in the films using ISP and oil were larger than those in the films using soymilk. TPA Parameters of the film such as hardness, resilience, springiness, cohesiveness, and gumminess were increased as increasing the order of the films formation. In the films using ISP and oil, lipid concentration was the highest in the first formed film rather than other films. However, in the films using soymilk, lipid concentration was similar among the order of the films. Consequently, the films using ISP and oil were produced non-uniformity of color, texture, and lipid composition in the order of the film formation compared with the films using soymilk. Combination of the soy protein-lipid films as a bundle could be used as a meat analog which had non-uniformity and fibrous shape.

The effects of temperature (150°C and 160°C) on physicochemical properties of extruded texturized vegetable protein with mealworm (0%, 15%) were studied. The extrusion process had a screw speed of 250 rpm, moisture content of 65%. The variation of formula was gluten content of 40% in 4 samples and none of gluten in 4 samples. As addition of mealworm increased and temperature increased, breaking strength and integrity index decreased, The nitrogen solubility index and protein digestibility increased as addition of mealworm increased and temperature decreased. DPPH radical scavenging activity significantly increased as addition of mealworm increased and temperature increased. On the contrary, the value of rancidity decreased as addition of mealworm increased even in 60 days. In conclusion, addition of mealworm became softer texture, and protein quality of the extruded texturized vegetable protein. The process promoting functionality such as improvement of antioxidant function was confirmed through this study. Also, adjusting temperature have an effect on protein content and antioxidation. The addition of gluten of 40% resulted in improving texture of TVP.

The present study aimed to investigate the effect of fermentation on physical properties of texturized vegetable protein (TVP) by using Bacillus subtilis. TVP was prepared by texturizing the mixture of isolated soy protein (50%), wheat gluten (40%) and corn starch (10%) with the use of twin-screw extruder at two different moisture contents (40% and 50%), 100 g min-1 feed rate, 200 rpm screw speed and 130°C die temperature. Then, TVPs were subjected to solid-state fermentation using B. subtilis at 37°C for 60 h. The texture (springiness, cohesiveness, chewiness and hardness), integrity index and color (lightness, redness and yellowness) of TVPs were determined before and after fermentation for 0, 12, 24, 36, 48 and 60 h, respectively. The springiness and cohesiveness did not change significantly after fermentation in all samples. However, chewiness and hardness decreased with increased fermentation time with the lowest values observed at 60 h after fermentation of TVPs (both 40% and 50% MC). Integrity index of fermented TVPs was significantly reduced while fermentation time was increased. Integrity index started to decrease significantly at 36 h after fermentation in TVP extruded with 40% MC. In another TVP (50% MC), the integrity decreased at 24 h after fermentation but it maintained higher integrity index than TVP (40% MC) throughout the whole fermentation period. The significant total color change was observed with increased fermentation time. During fermentation, lightness and yellowness decreased but redness increased significantly. This study pointed out that TVP fermented by B. subtilis still has good texture, and thus has the potential to become an attractive food for consumers who usually avoid fermented foods due to rotten appearance with no texture.