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.

The hypopharyngeal gland (HPG) of the honeybee worker produces royal jelly (RJ) and has a developmental cycle closely related to the division of labor. In this study, we investigated to compare the HPG acini diameter of differently aged worker bees with high royal jelly producing colony (HRC) or less producing colony (LRC). Additionally, we also evaluated whether the fresh weight of the head is a reliable indicator of the developmental status of HPG. The HRC showed a significantly higher RJ production about two-times as compared with those of the LRC. We measured the HG-diameters on days 1, 3, 6, 9, 12, 15. The microscopic analysis revealed that the acini size of the HRC was significantly larger than the LRC. In addition, the acini diameter of HRC was 15% longer than the LRC on the first day after emerging. It was shown that the fastest development during 3 days which is preparing for nurse the brood. The HPG acini diameters increased in both colonies in a similar fashion until day 12 and then decreased. We also compared the fresh head weight of the experimental colonies, differences were similar to the development of HPG. Therefore, high royal jelly production may have a positive correlation between HPG acini size and the fresh head weight.

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.

This study examined the quality characteristics and anti-oral microbial activity of bamboo leaf jelly prepared with different 5 levels (0, 10, 20, 30, and 40%) of bamboo (Phyllostachys nigra var. henonis) leaf extract. The sugar contents of bamboo leaf jelly were increased significantly by increasing the level of bamboo leaf extract. The luminance and Hunter’s a values of the jelly samples increased with increasing bamboo leaf extract, but the 40% bamboo leaf jelly had the lowest Hunter’s b values. The hardness, adhesiveness, gumminess, and chewiness increased significantly with increasing bamboo leaf extract. Among the mechanical properties, only the flavor of the jelly with 30 and 40% bamboo leaf extract were increased significantly. The extract of bamboo leaves had strong antimicrobial activity against S. mutans, S. sobriuns, P. gingivalis, and P. intermedia at a concentration of 40%. These results suggest that bamboo leaf extract can be useful in the production of high quality jelly.

This research was conducted to elucidate the optimum conditions for the antibacterial activity of konjak jelly using the evolutionary operation-factorial design technique. In the first set of experiments, concentration of a coagulation agent, soaking liquid, and temperature of water were set to 0.4%, 0.6×10－2 N, and 65℃ as a central point, respectively. The highest antibacterial activity was acquired at E21, in which the number of bacteria was 1.25 log cfu/g. Because the code of changes in the main effect was (-), it could be decided that the central point of the first set was not the optimum point. Although antibacterial activity in the second set was improved, the values of the main effect were higher than that of changes in the mean effect. The central point of third set was concentration of coagulation agent 0.8%, concentration of soaking liquid 1.0×10－2 N, and temperature of water 65℃. It was found that the antibacterial activity of central point in the third set was highest among all the tested set. Further, all the necessary conditions were appropriate to reach the optimum condition. The antibacterial activity of the central point in third set was more than 1,000 times higher than that of E11, in first set.

Major royal jelly proteins (MRJPs), important protein components of bee royal jelly (RJ) and exclusive nourishments for queen, exhibit various biological and pharmacological activities. RJ is one of the most studied bee products, but the crucial roles for MRJP2 as an antimicrobial and antioxidant agents remain largely unknown. Here we demonstrated the antimicrobial and antioxidant functions of the Asiatic honeybee (Apis cerna) MRJP2 (AcMRJP2). Recombinant AcMRJP2 of approximately 53 kDa was expressed in baculovirus-infected insect cells, and it exhibited antimicrobial activity against bacteria, fungi, and yeast via binding to microbial surfaces and inducing structural damage in microbial cell walls. AcMRJP2 protected mammalian and insect cells against oxidative damage through shielding of cell membranes. Interestingly, AcMRJP2 exhibited DNA protection activity and DPPH radical-scavenging activity. Altogether, our data demonstrated that AcMRJP2 functions as antimicrobial and antioxidant agents.

Major royal jelly proteins (MRJPs) are important protein components of bee royal jelly (RJ) and exhibit various biologicaland pharmacological activities. The antimicrobial activities of royalisins and the jelleines contained within MRJP 1 andMRJP 2 in RJ have been elucidated. However, the antimicrobial effects of other bee RJ MRJPs remain largely unknown.In this study, we demonstrated that the Asiatic honeybee (Apis cerana) MRJP 4 (AcMRJP4) exhibits antimicrobial activitiesagainst bacteria, fungi, and yeast. Recombinant AcMRJP4 was expressed as a 63-kDa protein in baculovirus-infected insectcells. However, some of the recombinant AcMRJP4 proteins were cleaved into two fragments (i.e., 48-kDa (AcMRJP4-48)and 15-kDa (AcMRJP4-15) proteins) by the proteolytic cleavage of the C-terminus of the recombinant AcMRJP4. Interestingly,AcMRJP4, AcMRJP4-48, and AcMRJP4-15 exhibited antimicrobial activities, with AcMRJP4-15 exhibiting the highestantimicrobial activity, followed by AcMRJP4. AcMRJP4-15, which is a hydrophilic peptide with 88 amino acid residuesthat contains a high content of Asn and positively charged amino acids, induced structural damage in the cell walls ofthe assayed bacteria, fungi, and yeast. Altogether, our data demonstrated that AcMRJP4 functions as an antimicrobial agent.

This study added stevia leaf powder at ratios of 0.5, 1.0, 1.5, and 2.0 percent to Omija-pyun (Schisandra chinensis Jelly) as a natural low-calorie sweetener instead of sugar which is added to Omija-pyun in considerable amounts to evaluate quality characteristics and antioxidant activities compared to the control group with the addition of sugar. Moisture content of Omija-pyun expanded by increasing the measurement of stevia leaf powder (p<0.001), pH (p<0.01) and sugar content (p<0.001) decreased. L-values and b-values revealed a tendency to increase by adding more stevia leaf powder, but a-value revealed a tendency to decrease (p<0.001). Hardness (p<0.001) and chewiness (p<0.05) decreased by adding more stevia leaf powder. Based on the consumer preference evaluation, Omija-pyun with the addition of 0.5 percent stevia leaf powder was the most preferable in terms of color and flavor (p<0.001). The control group and Omija-pyun with the addition of 0.5 percent stevia leaf powder was the most preferable in terms of taste and texture (p<0.001). There were significant differences in the organoleptic properties except hardness between the samples by quantitative descriptive analysis. The control group revealed the highest preference in terms of redness and transparency, and redness and transparency tended to decrease by adding more stevia leaf powder (p<0.001). Organoleptic properties on bitterness and sourness were enhanced by adding more stevia leaf powder in the principal component analysis (PCA). Regarding antioxidant properties, total phenol compounds and flavonoid contents of Omija-pyun increased by adding more stevia leaf powder, and DPPH radical scavenging capacity also increased (p<0.001). Based on results, it is preferable to serve Omija-pyun with the addition of 1.0 percent stevia leaf powder instead of sugar within the context of quality and antioxidant activity.

This study was conducted to investigate the effect of gelatin concentration and storage on color and texture of puffer fish stock jelly. Puffer fish stock jelly was prepared by adding various amounts (2.5~10 percent) of gelatin to puffer fish stock. Color changes of puffer fish sstock jelly were also investigated during storage at 4℃ and 25℃ with varying amount of gelatin (2.5~10.0 percent). Regardless of storage temperature, the L values of puffer fish stock jelly were slightly increased, while a values of the stock jelly were negatively decreased during storage. However, L and negative b values were decreased with increasing gelatin concentration, whereas a values were increased negatively with increasing gelatin concentration. The texture profiles of puffer fish stock jelly such as hardness, springiness, cohesiveness adhesiveness, chewiness and brittleness were determined during storage at 25℃ and 4℃ at various intervals. The hardness, chewiness and brittleness were increased during storage at 25℃ for four days, while those of springiness and cohesiveness were decreased during storage. However, the values of all textural parameters were increased with increasing gelatin concentration in puffer fish stock jelly. Patterns of textural parameters of puffer fish stock jelly stored at 4℃ were practically identical to those stored at 25℃.

Strawberry jelly as a universal design food was developed using strawberry juice (SJ), sugar, xanthan gum (XG), and locust bean gum (LBG). Experimental variables included SJ concentration (30-40% (w/w)), sugar concentration (7.5-10.0% (w/w)), and the ratio of XG/LBG (0.3-4.0% (w/w)), and response variables were textural (hardness, gumminess, chewiness) and color properties. The formulation of strawberry jelly was optimized against hardness and the interactions among variables were predicted using the response surface methodology. Controlled storage test at 5 or 15°C was conducted to determine the values of the jelly at different temperatures. The optimal SJ and sugar concentrations and the ratio of XG/LBG against hardness were 40, 10, and 1.5%, respectively. The color did not change significantly during storage at 5 and 15°C (p>0.05). However, the textural characteristics during storage increased significantly at 5°C (p<0.05) and the hardness was appropriate to be used as a criterion for determining the shelf life of the jelly. The shelf life at 5°C generated from a zero-order kinetics (R²=0.96) was 40 d according to a criterial value, 1.8 N, of hardness. The Q10 value was calculated as 0.6, which allowed prediction of the shelf life values at different temperatures. The results from this study suggested a formulation of strawberry jelly as a universal design food and allowed determination of the shelf life of the food product.

본 연구의 목표는 유자박 올레오레진, 비타민, 미네랄이 첨가된 유자 젤리 제조 시 설탕 및 자일리톨의 함량 차이가 유자 젤리의 외관 및 물성에 미치는 영향을 연구하는 것이다. 유자 젤리는 유자 착즙액에 젤라틴, 유자박 올레오레진, 비타민, 미네랄을 첨가하고 이때 설탕 및 자일리톨의 조성을 각각 0, 25, 50%의 조건에서 제조하였다. 제조된 유자 젤리의 특성분석을 위하여 명도, 적색도, 황색도를 측정하였고, 저장 기간에 따른 유자 젤리의 견고성, 점성, 탄성, 점착성 변화를 측정하였다. 유자 젤리는 설탕의 첨가 비율이 높을수록 명도가 낮고 견고한 젤리가 제조되었고, 유자박 올레오레진을 첨가하였을 때 명도가 낮고 부드러운 젤리가 제조되었다. 유자 젤리는 저장 기간이 증가함에 따라 설탕보다 자일리톨의 첨가 비율이 높은 시료에서 당 석출 정도가 높았다. 결론적으로 설탕과 자일리톨의 비율이 각 25%일 때 유자 젤리의 외관 및 물성 변화가 최소화되었다. 본 연구에서 확립한 유자 젤리 제조 방법은 유자박의 활용성 제고 및 고부가가치 유자 가공품 개발을 위한 기초 자료로 사용될 수 있을 것으로 판단된다.

Horse leg bone has been used as a traditional folk medicine for the sick and weak. Bone primarily contains collagen, a key building block of cells for bones, cartilage, and ligaments. In our previous study, horse leg bone hydrolysates showed anti-oxidation and skin protection effects against UV light. The aim of this study was to evaluate the quality of jelly containing Jeju crossbred horse leg bone hydrolysates at 0.3 (HLBH 0.3), 0.5 (HLBH 0.5) and 1.0% (HLBH 1.0). The HLBH 1.0 showed the highest pH and Brix values compare to control. Lightness (L*) and redness (a*) of HLBH 1.0 showed the lowest value compare to other treatments. However, yellowness (b*) of HLBH 0.3 and 0.5% was increased significantly with increasing levels of Jeju crossbred horse leg bone hydrolysates (p<0.05), while HLBH 0.5 and HLBH 1.0 showed no significant difference. Hardness and chewiness of jelly was decreased with increase of HLBH up to 0.5%, whereas no significant difference was found between HLBH 0.5 and 1.0. In sensory evaluation, panels did not tell the difference of jelly with different level of HLBH in all sensory factors likely color, appearance, flavor, chewiness, taste, and overall acceptability. This result suggests that Jeju crossbred horse leg bone hydrolysates can be used up to 1% without any significant bad influence on quality and sensory characteristics of jelly.

According to the catch condition of Scomberomorus niphonius in autumn season affected greatly, the catch price for the set net fishery. Catch production and the selling price were relatively even except 2009 showing a great big blooming jellyfish of Nemopliema nomurai in 2008~2011. The fishing cost of the set net fishery in Yeosu has increased gradually by the decrease of catch production and unexpected environmental change like as jelly fish blooming. The increase of fishing cost diminished net income and caused a negative impact in profitability. The lowest Fisheries ratio of gross profit to gross costs the set net fishery were appeared 60.2% in 2010, respectively.Bycatch was highest in 2008 and lowest in 2009. In general, the bycatch was occurred from May to July every year and when Scomber japonicus was most dominant in the catch price by bycatch had a advantage in the profit side. However, the catch increase of immature small fishes by the bycatch, which will bring about the decrease of fisheries resources. Finally, the present state in set net fisheries will act as a defect on the long-term management of fisheries resources.

This study was conducted to establish optimum conditions for coagulation of konjac jelly as well as antimicrobial activity by concentration of Ca(OH)2. Hardness, gumminess, and chewiness of konjac jelly increased according to concentration of konjac powder, the key material of konjac jelly. The highest sensory evaluation score was acquired with konjac jelly made with 3% konjac powder. A Ca(OH)2 concentration of 0.4-0.6% as a coagulation agent was optimum for coagulation of konjac jelly. Further, sensory score was highest at a Ca(OH)2 concentration of 0.6%. All populations of bacteria, yeast, and mold in konjac jelly were restrained by Ca(OH)2 in a concentration- dependent manner. Furthermore, all tested microorganisms were strictly restrained at 1.0×10−2 N of Ca(OH)2.

본 연구에서는 곤약 가공을 위한 응고제와 침지액을 선정하고, 침지액 농도에 따른 식중독균에 대한 항균 활성을 확인하였다. 응고제 종류에 따른 곤약의 응고시간별 물성 변화는 응고액의 종류에 관계없이 응고시간이 진행될수록 경도, 검성 및 씹힘성이 증가하였다. 응고제 종류에 따른 곤약의 무기질 함량은 응고제가 Ca(OH)2일 경우, NaOH를 이용한 곤약보다 유의적으로 높은 Ca 함량을 나타내었으며, 응고제가 NaOH일 경우에는 Ca(OH)2보다 유의적으로 높은 Na 함량을 나타내었다. Mg와 P의 경우에는 응고제의 종류에 따른 유의적 차이는 보이지 않았다. 관능검사에서 색, 향, 맛, 조직감 및 전반적인 기호도는 응고제의 종류에 따른 유의적 차이는 없었다. 곤약의 제조과정 중 식중독균인 Staphylococcus aureus, E. coli, Salmonella typhimurium을 접종하여 Ca(OH)2 농도에 따른 항균 활성을 본 결과, 1.0×10－4 N 용액에 저장한 곤약이 가장 항균 활성이 적었으며, 1.0×10－2 N 농도가 가장 항균 활성이 높았다. 즉, 응고액의 농도에 비례하여 균 성장이 억제됨을 확인할 수 있었다. 제조 공정 별 미생물 변화는 구약감자 분말을 입고하여 저장시켰을 때 미생물 수가 약간 증가하지만, 그 이후 공정부터는 미생물 수가 급격하게 감소되며, 성형 이후부터는 검출되지 않는 것으로 확인되었다.

The feasibility of incorporating jujube concentrate (JC) as a value-added food ingredient in convenience food prod-ucts was investigated using a model system of gelatin jelly. With an increasing level of JC added, the pH, moisturecontent, and lightness gradually decreased while the soluble solids content increased (p<0.05). Hardness and totalpolyphenol content also increased significantly with a higher amount of JC in the formulation (p<0.05). A con-sumer acceptance test indicated that the addition of JC had a favorable effect on consumer preferences in allattributes. Jelly with 20% JC is recommended (with respect to the overall preference score) for taking advantage ofthe functional properties of JC without sacrificing consumer acceptability.

Royal jelly (RJ) is one of the most attractive functional foods that have been a commercial product, especially in dietetics and cosmetics in many countries. However, RJ has been evoked with dermatitis, acute asthma and anaphylaxis because of major RJ proteins. Therefore, to access water soluble royal jelly (WSRJ) that removed allergy-induced proteins as an effective whitening agent for cosmetics and potential external treatment for topical use, we investigated its ability to inhibit melanin biosynthesis. B16F1 cells were treated with 10 nM α-melanocyte-stimulating hormone (α -MSH) for 48hr, and then were treated with various doses of WSRJ for 36hr. WSRJ (1-10ug/ml) inhibited direct tyrosinase activity and cellular tyrosinase activity, which lead to the decrease of melanin synthesis in α-MSH stimulated B16F1 melanoma cells. In addition, we examined RT-PCR and Western blotting for melanogenesis-related genes such as tyrosinase, tyrosinase related protein 1 (TRP-1) and 2. WSRJ suppressed mRNA and protein expression of tyrosinase, tyrosinase related protein (TRP)-1 and TRP-2 in α-MSH stimulated B16F1 cells, and similar to positive control, arbutin. Our findings suggest that WSRJ induced the downregulation of melanogenesis by inhibiting tyrosinase, TRP-1 and 2 activations. It may serve as a new candidate in the new skin-whitening agents.

Royal jelly (RJ) is exclusive food that is secreted from the hypopharyngeal and mandibular glands of worker honeybees, and it is well known to be a necessary for the growth of the queen honeybee Although fresh royal jelly have been demonstrated to enhance wound healing, the wound healing effects of water soluble royal jelly (WSRJ) have not been elucidated. We investigated whether WSRJ promotes the migration, attachment, and proliferation of human dermal fibroblasts (HDFs) during in vitro wound healing. HDFs were treated with 1-5ug/ml WSRJ and RJ for up to 24hr following wound formation. Cell migration was assessed by measuring recovery from wound margin, while cell attachment and proliferation were determined by MTT assay. By observing the numbers of cell attached, we confirmed that not only WSRJ but also RJ did not affect on the initial cell adhesion. WSRJ (5 ug/ml) enhanced cell migration rate approximately 84.3% in HDFs at 24hr, whereas RJ (5 ug/ml) increased cell migration rate 71.3% in HDFs at 24hr, which is similar to cell migration rate of WSRJ 1 ug/ml (73.7%). In cell proliferation assays, WSRJ induced an increase in the number of HDFs, compared with control and RJ. In conclusion, WSRJ promotes cell migration with increased cell proliferation in an in vitro wound healing model.