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Brandelli A, Daroit DJ. Unconventional microbial proteases as promising tools for the production of bioactive protein hydrolysates. Crit Rev Food Sci Nutr 2022; 64:4714-4745. [PMID: 36377687 DOI: 10.1080/10408398.2022.2145262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Enzymatic hydrolysis is the most prominent strategy to release bioactive peptides from different food proteins and protein-rich by-products. Unconventional microbial proteases (UMPs) have gaining increased attention for such purposes, particularly from the 2010s. In this review, we present and discuss aspects related to UMPs production, and their use to obtain bioactive protein hydrolysates. Antioxidant and anti-hypertensive potentials, commonly evaluated through in vitro testing, are mainly reported. The in vivo bioactivities of protein hydrolysates and peptides produced through UMPs action are highlighted. In addition to bioactivities, enzymatic hydrolysis acts by modulating the functional properties of proteins for potential food uses. The compiled literature indicates that UMPs are promising biocatalysts to generate bioactive protein hydrolysates, adding up to commercially available enzymes. From the recent interest on this topic, continuous and in-depth research is needed to advance toward the applicability and commercial utility of both UMPs and obtained hydrolysates.
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Affiliation(s)
- Adriano Brandelli
- Laboratório de Bioquímica e Microbiologia Aplicada, Instituto de Ciência e Tecnologia de Alimentos (ICTA), Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, Brazil
| | - Daniel Joner Daroit
- Programa de Pós-Graduação em Ambiente e Tecnologias Sustentáveis (PPGATS), Universidade Federal da Fronteira Sul (UFFS), Cerro Largo, Brazil
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Gomes JEG, da Silva Nascimento TCE, de Souza-Motta CM, Montalvo GSA, Boscolo M, Gomes E, Moreira KA, Pintado MM, da Silva R. Screening and application of fungal proteases for goat casein hydrolysis towards the development of bioactive hydrolysates. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01565-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Mirzapour-Kouhdasht A, Lee CW, Yun H, Eun JB. Structure-function relationship of fermented skate skin gelatin-derived bioactive peptides: a peptidomics approach. Food Sci Biotechnol 2021; 30:1685-1693. [PMID: 34925943 DOI: 10.1007/s10068-021-00998-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Revised: 10/12/2021] [Accepted: 10/18/2021] [Indexed: 11/30/2022] Open
Abstract
In this study, we investigated the multi-functionality of bioactive peptides derived from fermented skate (Raja kenojei) skin gelatin hydrolysates. The extracted gelatin was hydrolyzed using a combination of food grade subtilisin and actinidin. The hydrolysates were then fractionated via ultrafiltration, and the fractions with the highest dipeptidyl peptidase-IV (DPP-IV) inhibitory, angiotensin-converting enzyme (ACE) inhibitory, and antibacterial proprieties were further purified via ion exchange, solid phase extraction, and reverse phase high performance liquid chromatography. Analysis of the obtained extract revealed a direct relationship between hydrolysis time, degree of hydrolysis, and biological activities. The peptides GRPGNRGE (P1) and AKDYEVDAT (P2), with a molecular weight of 841.42 and 1010.46 Da, respectively, were identified through tandem mass spectrometry. P1 had a lower ACE and DPP-IV inhibitory activity, with a half maximal inhibitory concentration [IC50] of 0.74 and 0.69 mg.mL-1, respectively, than P2 (0.52 and 0.58 mg.mL-1, respectively). Antibacterial analysis showed similar results, with a minimum inhibitory concentration of 0.52 and 0.46 mg.mL-1 against Staphylococcus aureus (highest activity) and 1.75 and 1.44 mg.mL-1 against Klebsiella pneumonia (lowest activity) for P1 and P2, respectively. Overall, this study revealed two fish gelatin-derived multifunctional peptides, exhibiting ACE inhibitory, DPP-IV inhibitory, and antibacterial activities, as natural nutraceuticals. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-021-00998-6.
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Affiliation(s)
- Armin Mirzapour-Kouhdasht
- Department of Food Science and Biotechnology, Graduate School of Chonnam National University, 77 Yongbong-ro Buk-gu, Gwangju, 61186 South Korea.,School of Agriculture and Food Science, University College Dublin, Belfield 4 Dublin, Ireland
| | - Chul Won Lee
- Department of Chemistry, Chonnam National University, Gwangju, 61186 South Korea
| | - Hyosuk Yun
- Department of Chemistry, Chonnam National University, Gwangju, 61186 South Korea
| | - Jong-Bang Eun
- Department of Food Science and Biotechnology, Graduate School of Chonnam National University, 77 Yongbong-ro Buk-gu, Gwangju, 61186 South Korea
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Abstract
Proteases are ubiquitous enzymes, having significant physiological roles in both synthesis and degradation. The use of microbial proteases in food fermentation is an age-old process, which is today being successfully employed in other industries with the advent of ‘omics’ era and innovations in genetic and protein engineering approaches. Proteases have found application in industries besides food, like leather, textiles, detergent, waste management, agriculture, animal husbandry, cosmetics, and pharmaceutics. With the rising demands and applications, researchers are exploring various approaches to discover, redesign, or artificially synthesize enzymes with better applicability in the industrial processes. These enzymes offer a sustainable and environmentally safer option, besides possessing economic and commercial value. Various bacterial and fungal proteases are already holding a commercially pivotal role in the industry. The current review summarizes the characteristics and types of proteases, microbial source, their current and prospective applications in various industries, and future challenges. Promoting these biocatalysts will prove significant in betterment of the modern world.
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Nguyen TT, Heimann K, Zhang W. Protein Recovery from Underutilised Marine Bioresources for Product Development with Nutraceutical and Pharmaceutical Bioactivities. Mar Drugs 2020; 18:E391. [PMID: 32727001 PMCID: PMC7460389 DOI: 10.3390/md18080391] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Revised: 07/24/2020] [Accepted: 07/24/2020] [Indexed: 01/07/2023] Open
Abstract
The global demand for dietary proteins and protein-derived products are projected to dramatically increase which cannot be met using traditional protein sources. Seafood processing by-products (SPBs) and microalgae are promising resources that can fill the demand gap for proteins and protein derivatives. Globally, 32 million tonnes of SPBs are estimated to be produced annually which represents an inexpensive resource for protein recovery while technical advantages in microalgal biomass production would yield secure protein supplies with minimal competition for arable land and freshwater resources. Moreover, these biomaterials are a rich source of proteins with high nutritional quality while protein hydrolysates and biopeptides derived from these marine proteins possess several useful bioactivities for commercial applications in multiple industries. Efficient utilisation of these marine biomaterials for protein recovery would not only supplement global demand and save natural bioresources but would also successfully address the financial and environmental burdens of biowaste, paving the way for greener production and a circular economy. This comprehensive review analyses the potential of using SPBs and microalgae for protein recovery and production critically assessing the feasibility of current and emerging technologies used for the process development. Nutritional quality, functionalities, and bioactivities of the extracted proteins and derived products together with their potential applications for commercial product development are also systematically summarised and discussed.
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Affiliation(s)
| | - Kirsten Heimann
- Centre for Marine Bioproducts Development, College of Medicine and Public Health, Flinders University, Health Science Building, Sturt Road, Bedford Park, Adelaide, SA 5042, Australia;
| | - Wei Zhang
- Centre for Marine Bioproducts Development, College of Medicine and Public Health, Flinders University, Health Science Building, Sturt Road, Bedford Park, Adelaide, SA 5042, Australia;
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Fractionation of Protein Hydrolysates of Fish Waste Using Membrane Ultrafiltration: Investigation of Antibacterial and Antioxidant Activities. Probiotics Antimicrob Proteins 2020; 11:1015-1022. [PMID: 30415461 DOI: 10.1007/s12602-018-9483-y] [Citation(s) in RCA: 43] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
In this study, yellowfin tuna (Thunnus albacores) viscera were hydrolyzed with protamex to obtain hydrolysate that is separated by a membrane ultrafiltration into four molecular size fractions (< 3, 3-10, 10-30, and 30 kDa <). Antibacterial and antioxidant properties of the resulting hydrolysates and membrane fractions were characterized, and results showed that the lowermost molecular weight fraction (< 3 kDa) had significantly the highest (P < 0.05) percentage of bacteria inhibition against Gram-positive (Listeria and Staphylococcus) and Gram-negative (E. coli and Pseudomonas) pathogenic and fish spoilage-associated microorganisms and scavenging activity against DPPH and ABTS radical and ferric reducing antioxidant power among the fractionated enzymatic hydrolysates. These results suggest that the protein hydrolysate derived from yellowfin tuna by-products and its peptide fractions could be used as an antimicrobial and antioxidant ingredient in both nutraceutical applications and functional food.
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Liu H, Wu G, Song H, Zhang H, Ma L, Brennan C, Li S, Liu Y, Wu J, Wang Q. Characterisation of antibacterial peptide fractions extracted from pomelo nucleus co‐incubated withLactobacillus. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14473] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Huifan Liu
- College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou Guangdong 510225 China
| | - Geyi Wu
- College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou Guangdong 510225 China
| | - Haifeng Song
- College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou Guangdong 510225 China
| | - Huanyou Zhang
- College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou Guangdong 510225 China
| | - Lukai Ma
- College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou Guangdong 510225 China
| | - Charles Brennan
- Food Science, Department of Wine, Food and Molecular Biosciences Lincoln University Lincoln 7647 New Zealand
| | - Sufen Li
- College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou Guangdong 510225 China
| | - Yingjun Liu
- College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou Guangdong 510225 China
| | - Jihong Wu
- Beijing Laboratory of Food Quality and Safety Beijing Technology and Business University Beijing 100048 China
| | - Qin Wang
- College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou Guangdong 510225 China
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Mada SB, Ugwu CP, Abarshi MM. Health Promoting Effects of Food-Derived Bioactive Peptides: A Review. Int J Pept Res Ther 2019. [DOI: 10.1007/s10989-019-09890-8] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Yu P, Wang X, Huang X, Ren Q, Yan T. Purification and characterization of a propanol-tolerant neutral protease from Bacillus sp. ZG20. Prep Biochem Biotechnol 2019; 49:718-726. [PMID: 31050583 DOI: 10.1080/10826068.2019.1605526] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
A propanol-tolerant neutral protease was purified and characterized from Bacillus sp. ZG20 in this study. This protease was purified to homogeneity with a specific activity of 26,655 U/mg. The recovery rate and purification fold of the protease were 13.7% and 31.5, respectively. The SDS-PAGE results showed that the molecular weight of the protease was about 29 kDa. The optimal temperature and pH of the protease were 45 °C and 7.0, respectively. The protease exhibited a good thermal- and pH stability, and was tolerant to 50% propanol. Mg2+, Zn2+, K+, Na+ and Tween-80 could improve its activity. The calculated Km and Vmax values of the protease towards α-casein were 12.74 mg/mL and 28.57 µg/(min mL), respectively. This study lays a good foundation for the future use of the neutral protease from Bacillus sp. ZG20.
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Affiliation(s)
- Ping Yu
- a College of Food Science and Biotechnology , Zhejiang Gongshang University , Hangzhou , People's Republic of China
| | - Xinxin Wang
- a College of Food Science and Biotechnology , Zhejiang Gongshang University , Hangzhou , People's Republic of China
| | - Xingxing Huang
- a College of Food Science and Biotechnology , Zhejiang Gongshang University , Hangzhou , People's Republic of China
| | - Qian Ren
- a College of Food Science and Biotechnology , Zhejiang Gongshang University , Hangzhou , People's Republic of China
| | - Tingting Yan
- a College of Food Science and Biotechnology , Zhejiang Gongshang University , Hangzhou , People's Republic of China
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Alici EH, Arabaci G. A novel serine protease from strawberry (Fragaria ananassa): Purification and biochemical characterization. Int J Biol Macromol 2018; 114:1295-1304. [PMID: 29601882 DOI: 10.1016/j.ijbiomac.2018.03.165] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2018] [Revised: 03/21/2018] [Accepted: 03/27/2018] [Indexed: 12/25/2022]
Abstract
In this study, a protease enzyme was purified from strawberry by using Sepharose-4B-l-tyrosine-p-amino benzoic acid affinity chromatography. The molecular weight of pure protease was determined 65.8 kDa by SDS-PAGE. The single band observed on the gel showed that the enzyme had a single polypeptide chain and was successfully purified. Purification of the protease by the chromatographic method resulted in a 395.6-fold increase in specific activity (3600 U/mg). Optimum pH and temperature for the enzyme were 6 and 40 °C, respectively. The protease was stable at a wide temperature range of 40 to 70 °C and a pH range of 3.0 to 9.0. Co2+ ions stimulated protease activity very strongly. Cu2+, Hg2+, Cd2+ and Mn2+ ions significantly inhibited protease activity. While 2-propanol completely inhibited the enzyme, the enzyme maintained its activity better in the presence of ethanol and methanol. The strawberry protease showed the highest specificity towards hemoglobin among all the natural substrates tested. The specificity of the enzyme towards synthetic substrates was also investigated and it was concluded that it has broad substrate specificity. The obtained results indicated that this purified protease was highly-likely a serine protease and its activity was significantly affected by the presence of metal ions.
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Affiliation(s)
- Esma Hande Alici
- Department of Chemistry, Faculty of Science and Arts, Sakarya University, Serdivan-Sakarya 54187, Turkey.
| | - Gulnur Arabaci
- Department of Chemistry, Faculty of Science and Arts, Sakarya University, Serdivan-Sakarya 54187, Turkey.
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Wang X, Yu H, Xing R, Chen X, Liu S, Li P. Optimization of antioxidative peptides from mackerel ( Pneumatophorus japonicus) viscera. PeerJ 2018; 6:e4373. [PMID: 29473003 PMCID: PMC5816966 DOI: 10.7717/peerj.4373] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2017] [Accepted: 01/25/2018] [Indexed: 11/20/2022] Open
Abstract
Mackerel (Pneumatophorus japonicus) viscera contain large amount of protein. We used five proteases to hydrolyze the viscera, and the hydrolysate treated by neutrase exhibited the highest nitrogen recovery (NR). Then we optimized the preparation conditions for mackerel viscera hydrolysate (MVH) by response surface methodology and investigated the antioxidant activity of MVH. The optimal conditions were as follows: enzyme concentration of 1,762.87 U/g, pH of 6.76, temperature of 43.75 °C, extraction time of 6.0 h and water/material ratio of 20.37 (v/w), and the maximum NR was 37.84%. Furthermore, the molecular weight distribution of MVH was almost below 3,000 Da determined by TSK G2000 SWXL gel filtration chromatography, and the MVH exhibited good antioxidant activities in various in vitro assays, including DPPH radical, hydroxyl radical and superoxide anion scavenging activities, reducing power and similar effectivelness as butylated hydroxytoluene and Vitamin E to inhibit lipid peroxidation. The results suggested that MVH could be used as a potential source of antioxidant peptide in food industries.
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Affiliation(s)
- Xueqin Wang
- Key Laboratory of Experimental Marine Biology, Institute of Oceanology, Chinese Academy of Sciences, Qingdao, China
- Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao, China
| | - Huahua Yu
- Key Laboratory of Experimental Marine Biology, Institute of Oceanology, Chinese Academy of Sciences, Qingdao, China
- Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao, China
| | - Ronge Xing
- Key Laboratory of Experimental Marine Biology, Institute of Oceanology, Chinese Academy of Sciences, Qingdao, China
- Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao, China
| | - Xiaolin Chen
- Key Laboratory of Experimental Marine Biology, Institute of Oceanology, Chinese Academy of Sciences, Qingdao, China
- Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao, China
| | - Song Liu
- Key Laboratory of Experimental Marine Biology, Institute of Oceanology, Chinese Academy of Sciences, Qingdao, China
- Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao, China
| | - Pengcheng Li
- Key Laboratory of Experimental Marine Biology, Institute of Oceanology, Chinese Academy of Sciences, Qingdao, China
- Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao, China
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Ghanbari R, Ebrahimpour A. Separation and identification of bromelain-generated antibacterial peptides from Actinopyga lecanora. Food Sci Biotechnol 2017; 27:591-598. [PMID: 30263784 DOI: 10.1007/s10068-017-0267-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2017] [Revised: 10/16/2017] [Accepted: 11/15/2017] [Indexed: 11/24/2022] Open
Abstract
Actinopyga lecanora, as a rich protein source was hydrolysed to generate antibacterial bioactive peptides using different proteolytic enzymes. Bromelain hydrolysate, after 1 h hydrolysis, exhibited the highestantibacterial activities against Pseudomonas aeruginosa, Pseudomonas sp., Escherichia coli and Staphylococcus aureus. Two dimensional fractionation strategies, using a semi-preparative RP-HPLC and an isoelectric-focusing electrophoresis, were applied for peptide profiling. Furthermore, UPLC-QTOF-MS was used for peptides identification; 12 peptide sequences were successfully identified. The antibacterial activity of purified peptides from A. lecanora on P. aeruginosa, Pseudomonas sp., E. coli and S. aureus was investigated. These identified peptides exhibited growth inhibition against P. aeruginosa, Pseudomonas sp., E. coli and S. aureus with values ranging from 18.80 to 75.30%. These results revealed that the A. lecanora would be used as an economical protein source for the production of high value antibacterial bioactive peptides.
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Affiliation(s)
| | - Afshin Ebrahimpour
- 2Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Malaysia
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Daliri EBM, Oh DH, Lee BH. Bioactive Peptides. Foods 2017; 6:E32. [PMID: 28445415 PMCID: PMC5447908 DOI: 10.3390/foods6050032] [Citation(s) in RCA: 244] [Impact Index Per Article: 34.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2017] [Revised: 04/19/2017] [Accepted: 04/20/2017] [Indexed: 12/15/2022] Open
Abstract
The increased consumer awareness of the health promoting effects of functional foods and nutraceuticals is the driving force of the functional food and nutraceutical market. Bioactive peptides are known for their high tissue affinity, specificity and efficiency in promoting health. For this reason, the search for food-derived bioactive peptides has increased exponentially. Over the years, many potential bioactive peptides from food have been documented; yet, obstacles such as the need to establish optimal conditions for industrial scale production and the absence of well-designed clinical trials to provide robust evidence for proving health claims continue to exist. Other important factors such as the possibility of allergenicity, cytotoxicity and the stability of the peptides during gastrointestinal digestion would need to be addressed. This review discusses our current knowledge on the health effects of food-derived bioactive peptides, their processing methods and challenges in their development.
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Affiliation(s)
- Eric Banan-Mwine Daliri
- Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Korea.
| | - Deog H Oh
- Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Korea.
| | - Byong H Lee
- Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Korea.
- Department of Microbiology/Immunology, McGill University, Montreal, QC H3A 0G4, Canada.
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