지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2008.2
- 수록면
- 184 - 187 (4page)
이용수
초록· 키워드
오류제보하기
S-Adenosyl-L-methionine (SAM) is an important metabolic intermediate in living organisms and participates in many reactions as a methyl group donor. SAM has been used as a dietary supplement and is proposed to have beneficial effects on the liver and brain. The aim of this study was to find lactic acid bacteria with high SAM-producing ability to be used as SAM enhancing probiotics. We used high performance liquid chromatography (HPLC) to quantify the amount of SAM produced, and found that Bifidobacterium bifidum BGN4 produced a significantly higher amount of SAM than other Bifidobacterium or Lactobacillus strains. The effect of various carbon and nitrogen sources on SAM production was examined. This study confirmed that Bifidobacterium may be utilized as a source of SAM in the functional food industry.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Acknowledgments
References
참고문헌 (28)
참고문헌 신청
1. [학술지(정기간행물)] - Mutai M / 1978 / Characteristics of ‘Mil-Mil’, a Bifidobacterium-fermented milk / New Food Ind 20 : 17 ~ 20
2. [학술지(정기간행물)] - Hughes DB / 1991 / Bifidobacteria: Their potential for use in American dairy products / Food Technol.-Chicago 45 : 64 ~ 83
3. [학술지(정기간행물)] - Kim HS / 1988 / Characterization of lactobacilli and bifidobacteria as applied to dietary adjuncts / Cult. Dairy Prod 23 : 6 ~ 9
4. [학술지(정기간행물)] - Heddur M. Jayaprakasha / 2005 / Probiotic Functional Dairy Foods and Health Claims: an Overview / Food Science and Biotechnology 14 (4) : 523 ~ 532
5. [학술지(정기간행물)] - Lee CH / 1997 / Lactic acid fermented foods and their benefits in Asia / Food Sci. Biotechnol 8 : 259 ~ 269
2. [학술지(정기간행물)] - Hughes DB / 1991 / Bifidobacteria: Their potential for use in American dairy products / Food Technol.-Chicago 45 : 64 ~ 83
3. [학술지(정기간행물)] - Kim HS / 1988 / Characterization of lactobacilli and bifidobacteria as applied to dietary adjuncts / Cult. Dairy Prod 23 : 6 ~ 9
4. [학술지(정기간행물)] - Heddur M. Jayaprakasha / 2005 / Probiotic Functional Dairy Foods and Health Claims: an Overview / Food Science and Biotechnology 14 (4) : 523 ~ 532
5. [학술지(정기간행물)] - Lee CH / 1997 / Lactic acid fermented foods and their benefits in Asia / Food Sci. Biotechnol 8 : 259 ~ 269
함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
Development of S-Adenosyl-L-methionine (SAM)-reinforced Probiotic Yogurt Using Bifidobacterium bifidum BGN4
Food Science and Biotechnology
2008 .10
-
Selection and Characteristics of Fermented Salted Seafood (jeotgal)-Originated Strains with Excellent S-adenosyl-L-methionine (SAM) Production and Probiotics Efficacy
한국축산식품학회지
2014 .01
-
Expression Analysis of S-adenosyl-L-methionine (SAMS) Gene in Transformed Chinese Cabbage
한국원예학회 기타 간행물
2006 .08
-
Analysis of S-adenosyl-L-methionine (SAMS) Gene in Transformd Chinese Cabbage Plants
한국원예학회 학술발표요지
2005 .10
-
Microarray Analysis of Transgenic Chinese Cabbage with S-adenosyl-L-methionine (SAM) Synthetase Gene
한국원예학회 학술발표요지
2007 .06
-
기능성 김치 제조를 위한 김치 원 부재료에 따른 S-adenosyl-L-methionine(SAM) 함량의 변화
한국식품과학회지
2009 .08
-
The Microarray Analysis of S-Adenosyl-L-Methionine Synthetase (SAMS) Gene in Brassica rapa
한국원예학회 학술발표요지
2009 .05
-
S-Adenosyl-L-methionine (SAM) Production by Lactic Acid Bacteria Strains Isolated from Different Fermented Kimchi Products
Food Science and Biotechnology
2008 .08
-
Development of Bifidobacterium with Improved Probiotic Activity
한국식품영양과학회 학술대회발표집
2004 .11
-
김치의 재료별 첨가량에 따른 SAM 함량의 변화
식품기술
2008 .01
-
Enhancement of Anti-tumorigenic Polysaccharide Production, Adhesion, and Branch Formation of Bifidobacterium bifidum BGN4 by Phytic Acid
Food Science and Biotechnology
2009 .06
-
Bifidobacterium bifidum SL-21의 세포벽 조제성분에 의한 in vitro 골수세포 증식활성
한국식품과학회지
2004 .06
-
Analysis of Male Sterilie Transgenic Chinese Cabbage with S-adenosyl-L-Methionine Synthetase (SAMS) RNAi Construct
한국원예학회 기타 간행물
2008 .12
-
유아용 생균제 개발을 위한 Bifidobacterium spp.의 선발
한국식품과학회지
2004 .10
-
S-adenosyl-L-methionine Metabolism Plays Important Roles in Suberization of Potato Tuber
Journal of applied biological chemistry
2007 .01
-
Preventive Effect of Bifidobacterium Bifidum BGN4 Paraprobiotics on DSS-Induced Colitis Model in Mice: Impact on Intestinal Barrier Integrity, Inflammation and Gut Dysbiosis
한국식품영양과학회 학술대회발표집
2019 .10
-
Properties of BE0623 to serve as a growth factor of Bifidobacterium
Korean Journal of Agricultural Science
2020 .09
-
Enhancement of Immunological Activity in Mice with Oral Administration of Cell Wall Components of Bifidobacterium bifidum
Food Science and Biotechnology
2004 .02
-
[P8-73] Bifidobacterium bifidum으로 발효한 둥근마의 이화학적 특성 및 위보호 활성 평가
한국식품영양과학회 학술대회발표집
2010 .10
-
[P3-103] S-adenosyl-L-methione(SAM)생성을 위한 우마미 증진 김치 개발
한국식품영양과학회 학술대회발표집
2008 .10
이 논문의 저자 정보
이 논문과 함께 이용한 논문
Free-fatty-acid-regulating effects of fermented red ginseng are mediated by hormones and by the autonomic nervous system
Kwang Jo Lee
,
Geun Eog Ji
Journal of Ginseng Research
2014
.04
Lactobacillus reuteri의 고정화 세포를 이용한 루테린 생산
염은미
,
노봉수
,
지근억
한국식품과학회지
2005
.04
Analysis of Sugars and α-Galactosidase Activity during Soymilk Fermentation by Bifidobacteria
Bin Kwon
,
Young Bae Kim
,
Jong-Hoon Lee
외 3명
Food Science and Biotechnology
2002
.08
Evaluation of Double-Pipette Method for Recovery of Listeria spp. from Food Sample
Dong-Hyun Kang
,
Daniel Y.C. Fung
,
Geun-Eog Ji
외 1명
Food Science and Biotechnology
1998
.03
Inhibitory Effects of Ulmus parvifolia and Liriope platyphylla Wang et Tang on Histamine Release from Rat Peritoneal Mast Cells
Su Ok Yang
,
Geun Eog Ji
Food Science and Biotechnology
2006
.06
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2013-573-001010163