초록 ▼

참치의 가공부산물인 자숙액과 심장을 이용하여 고부가가치 기능성식품의 개발을 위한 제품화연구를 진행하였다.
참치 가공 부산물의 소재화 및 가공식품 제품화를 위한 기반으로서 추출물 전처리 공정, 효소처리 조건 확립, 이화학적 안전성 평가와 독성평가를 진행하였으며, 만들어진 참치 자숙액 효소가수 분해물을 이용하여 in vitro/in vivo에서 항비만, 면역증진 활성 검증과 작용기전에 대하여 규명하였다. 참치 자숙액 효소가수분해물의 안전성 및 독성에 대한 자료확보를 위하여 무기질, 중금속, 방사능 검사를 진행해 기능성식품 규격에

참치의 가공부산물인 자숙액과 심장을 이용하여 고부가가치 기능성식품의 개발을 위한 제품화연구를 진행하였다.
참치 가공 부산물의 소재화 및 가공식품 제품화를 위한 기반으로서 추출물 전처리 공정, 효소처리 조건 확립, 이화학적 안전성 평가와 독성평가를 진행하였으며, 만들어진 참치 자숙액 효소가수 분해물을 이용하여 in vitro/in vivo에서 항비만, 면역증진 활성 검증과 작용기전에 대하여 규명하였다. 참치 자숙액 효소가수분해물의 안전성 및 독성에 대한 자료확보를 위하여 무기질, 중금속, 방사능 검사를 진행해 기능성식품 규격에 적합함을 확인하였고 일반 독성과 유전독성 평가를 위한 GLP적용 시험을 의뢰하여 안전함을 인정받았다. 확보된 자료를 토대로 항비만과 염증조절에 관한 임상실험을 진행하였으며, 참치 자숙액 효소가수분해물의 제품화를 위한 제품화, 상업화 전략을 수립하였다.

(출처 : 보고서 요약서 3p)

Abstract ▼

Purpose & Contents
1. Purpose of research
ㅇ Separating protein and peptide substances from tuna processing by-products, as well as developing and commercializing high value-added materials through their ability to identify their functionality.
ㅇ Development of pre-treatment technology for t

Purpose & Contents
1. Purpose of research
ㅇ Separating protein and peptide substances from tuna processing by-products, as well as developing and commercializing high value-added materials through their ability to identify their functionality.
ㅇ Development of pre-treatment technology for the protein and peptide separating from tuna cooking drip and tuna heart.
ㅇ Development of enzymatic extracted condition for the extract of effective ingredient (protein, peptide) from tuna cooking drip and tuna heart.
ㅇ Identification of effective ingredient have immune regulation and anti-obesity function from tuna cooking drip and tuna heart.
ㅇ Development of technology and standardization process for effective ingredient (protein, peptide) mass production.
ㅇ Productization and industrialization of high value-added functional materials and food using tuna cooking drip and tuna heart.

2. Contents of research
A. Base research for materialization and productization of tuna by-product extraction.
ㅇ Establishment of pretreatment process of tuna by-product extract and maximize the extraction of physiologically active substances by enzymatic treatment.
ㅇ Removal of off-flavor from by-product extraction of tuna.
ㅇ Analysis of taste and flavor, type and convenience of product, nutritional value, health promotion efficacy, Quality evaluation, and improvement.
ㅇ Analysis of efficacy component and safety evaluation of tuna by-product extraction (hazardous component analysis, mineral analysis, heavy metal determination, radioactive material determination).
ㅇ Evaluation of the process suitability of the tuna by-product extraction and identification of processing characteristics (change due to heat and pH).
ㅇ Check the enzymatic degradation according to pretreatment condition and analysis of decomposition according to enzyme decomposition conditions.
ㅇ Quantification of physiological activity of active ingredient.

B. Identification of efficacy and mechanism
ㅇ In vitro test for efficacy and molecular mechanism (immunomodulation and anti-obesity related gene and protein expression pattern analysis).
ㅇ In vivo test for efficacy and molecular mechanism of tuna by-product extracts.
ㅇ Selection and quantitative analysis of indicator substance.
ㅇ Assessment of indicator substance biological activity, cytotoxicity, and efficacy mechanism.
ㅇ The validation of the developed materials and products and determination of effective concentration (animal test/clinical trial)

C. Process development for efficacy and extraction yield of tuna by-product
ㅇ Pilot process design for functional novel material production and technology development for mass production of functional materials.
ㅇ Development of pretreatment/extraction/dr^dng process and standardization of product manufacturing process.
ㅇ Standardization of based on common indicator and functional indicator.
ㅇ Functional ingredient evaluation of general properties and process suitability.
ㅇ Functionalization and commercialization of tuna by-product extract.
ㅇ Commercialization and health promotion material development using tuna by-product extract.
ㅇ Analysis of difference in physiological activity according to the final form (paste, powder, capsule).
ㅇ Evaluation of physical properties and processability
ㅇ Development of commercialization process : Change in the contents of functional ingredient by distribution environment, safety analysis, functional ingredient retention, microbial change, and physicochemical change,
ㅇ Pilot test and scale up process development : Standardization of production technology and manufacturing process.
ㅇ Property and sensory evaluation of prototype.
ㅇ Quality evaluation and safety evaluation, and set expiration date of prototype.
ㅇ Application for health functional food certification.
ㅇ Development of product packaging and establishment of marketing strategy.

Results
1. Characterization of enzyme hydrolysis condition of tuna by-product.
ㅇ Establishment of pretreatment process of tuna cooking dirp and identification of enzyme hydrolysis conditions and properties for functional activity enhancement.
ㅇ Reduction of salinity and heavy metals from tuna by-products.

2. Anti- besity effect of tuna by-products (in vitro/in vivo)
ㅇ The effects of tuna cooking drip enzyme hydrolysate on obesity were confirmed by in vitro/in vivo
ㅇ Identification of mechanism of anti-obesity effect of tuna cooking drip enzyme hydrolysate.
ㅇ Effect of enzymatic hydrolysate from tuna cooking drip on the expression of obesity-related genes.
ㅇ The synthetic peptides derived from tuna protein were found to have the effect of anti- besity

3. Immunomodulation effect of tuna by-pr ducts(in vitro/in vivo)
ㅇ Effect of immunity enhancement was confirmed through in vitro and in vivo
ㅇ Identify mechanisms related to immunity enhancement.
ㅇ Identification of modulating effects of cytokines and NK cells, which are typically expressed in immuno-enhancing effects

4. Safety and toxicity test of tuna by-products
ㅇ Investigation of harmful substances such as minerals, heavy metals, radioactivity, residual pesticides and confirm that suitable for functional product specifications.
ㅇ General toxicity tests confirmed that no toxicity was found due to oral ingestion (acute oral toxicity test, repeated dose setting test, chronic oral toxicity test)
ㅇ Genetic toxicity tests confirmed that no toxicity was found due to oral ingestion (bacterial reverse mutation assay, in vitro chromosome aberration assay, micronucleus test)

5. Clinical trial on anti-obesity and immune enhancement of enzymatic hydrolysate of tuna cooking drip.
ㅇ Experiment on anti-obesity effect through clinical trial using enzymatic hydrolysate of tuna cooking drip.
ㅇ There was no significant difference in the anti-obesity test but the decrease in the obesity related indicator.
ㅇ Confirm that the enzymatic hydrolysate of tuna cooking drip does not have any human risk.
ㅇ Setting of indicator substances of hydrolysate of tuna cooking drip.

6. Effect of tuna heart-derived extract on antioxidant, anti-Alzheimer’s, anti-diabetic and immunomodulatory effect.

7. Establishment of strategy for high value-added functional food commercialization and industrialization.

Expected Contribution
1. Technical side
ㅇ Extraction of physiologically active substances through enzymatic treatment of enzymatic hydrolysate of tuna cooking drip, and developments core technologies for maximization processing and yield optimization
ㅇ Immunomodulatory and anti- besity activities of enzymatic hydrolysate of tuna cooking drip were verified in vitro/in vivo.
ㅇ Immunomodulatory and anti-obesity activities by enzymatic hydrolysate of tuna cooking drip molecular pathways were verified.
ㅇ Technology preoccupancy by registering the results as papers/patents.
ㅇ Acute oral toxicity test, repeated dose setting test, chronic oral toxicity test) Genetic toxicity tests were confirmed that no toxicity was found due to oral ingestion (bacterial reverse mutation assay, in vitro chromosome aberration assay, micronucleus test
ㅇ Ensure safety by general toxicity tests and genetic toxicity tests
ㅇ Tuna-derived recombinant peptide is used to demonstrate physiological activity and the relevant molecular biologic signal pathway was identified and the relevant results were presented in the paper. In the future, it will be used in the study of peptides derived from tuna.

2. Economic and industrial side
ㅇ Value added to fish food processing by-products by demonstrating physiological activity
ㅇ Contributing to securing competitiveness in the functional food market and training fishery food researchers
ㅇ Training functional food development experts and cultivate research experts on functional food processing technology
ㅇ Patent technology contributes to fishery industry growth
ㅇ Scientific physiological activity verification to improve consumers perception and reliability

3. Further studies and plan to use in other research
ㅇ The discovered protein peptides are considered to be functional materials with high potential for use as well as obesity and inflammation, and development of bioactive functional foods through bio-active research
ㅇ Anti-obesity efficacy functional foods commercialized through the clinical trial.

(출처 : SUMMARY 7p)

목차 Contents

• 표지 ... 1
• 제 출 문 ... 2
• 보고서 요약서 ... 3
• 국문 요약문 ... 4
• SUMMARY ... 7
• CONTENTS ... 11
• 목차 ... 12
• 제1장. 연구개발과제의 개요 ... 13
• 1. 연구개발 목적 ... 13
• 2. 연구개발의 필요성 ... 13
• 3. 연구개발 범위 ... 21
• 제2장. 국내외 기술 개발 현황 ... 23
• 1. 건강 기능성식품의 개발 현황 ... 23
• 제3장. 연구 수행 내용 및 성과 ... 34
• 제1절. 참치 부산물의 효소가수분해 조건 특성 규명 ... 34
• 제 2절. 참치 부산물의 항비만 효과 (세포 및 전임상 시험) ... 65
• 제 3절. 참치부산물의 면역 조절 개선 효과(세포 및 전임상시험) ... 92
• 제 4절. 참치 부산물의 안전성 및 독성 시험 ... 119
• 제 5절. 참치 자숙액 효소가수분해물의 항비만 및 면역 증진에 대한 임상 시험 ... 131
• 제 6절. 참치 심장의 항산화，항알츠하이머，항당뇨，면역조절 개선효능 ... 322
• 제4장. 목표 달성도 및 관련 분야 기여도 ... 356
• 제 1 절 목표 달성도 ... 356
• 제 2 절 관련 분야 기여도 ... 359
• 제5장. 연구개발성과의 활용계획 ... 360
• 제6장. 연구 과정에서 수집한 해외 과학기슬 정보 ... 371
• 제7장. 연구개발성과의 보안등급 ... 372
• 제8장. 국가과학기슬종합정보시스템에 등록한 연구시설.장비 현황 ... 373
• 제9장. 연구개발과제 수행에 따른 연구실 등의 안전 조치 이행 실적 ... 374
• 제10장. 연구개발과제의 대표적 연구 실적 ... 375
• 제11장. 기타 사항 ... 377
• 제12장. 참고 문헌 ... 378
• 별지 ... 382
• 끝페이지 ... 433