Professor Lee Myung-Seok’s Faculty Research Team Develops a Genetically Useful Antioxidant Production Technique Through International Joint Research
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- Writer 커뮤니케이션팀
- 보도일자 2020-10-27
The research team of Professor Lee Myung-Seok at the Division of Biological Sciences of our university, in
collaboration with a Chinese research team, has succeeded in extracting an edible thermal resistant κ-carrageenase
and using it to develop production technology for antioxidant activation substances. Carrageenan, an antioxidant
linear polysaccharide extracted from rhodophyceae, is commercially used as a food additive, stabilizer, and
emulsifier. According to Professor Lee Myung-Seok, the substances acquired in the research showed better
antioxidant activity than conventional carrageenan due to their high absorption in the body.
(from the left) Professor Lee Myeong-Seok, Dr. Shangyong Li, Professor Linna Wang
The Faculty Research Team, consisting of Professor Lee Myung-Seok and Professor Shangyong Li and Linna
Wang from Qingdao University, has genetically modified κ - carrageenase so that it would be secreted outside the
cell. They also found that the κ - carrageenase shows high secretion in Yarrowia lipolytica, an edible yeast with
an excellent secretion capacity. The secreted CgkA forms κ carradiaose as its main product and is thermal-resistant
proving itself as a suitable candidate for producing κ-COS antioxidant. Professor Lee Myung-Seok explained,
“The separation and e-x-p-r-e-s-s-i-o-n of CgkA make it a great candidate for commercial uses in the biotechnology
application field such as gelification of food, stabilizing medicines and cosmetics, and viscosity modifiers.”
(Carratetraose cut off by κ-carrageenan polymer and enzymes)
(κ-carratetraose attached active site of enzyme)
The research was conducted with the support of the Ministry of Science and ICT's Leading Research Center
Support Project (SRC) and the Overseas Researchers' Joint Research Project (KRF), and the results were published
in the September issue of the internationally renowned journal ‘Food Chemistry’.
(The name of the thesis: Production of a thermo-tolerant κ-carrageenase via a food-grade host and antioxidant
activity of its enzymatic hydrolysate)
Professor Lee Myung-Seok, currently head of the Industrial-Academic Cooperation Group at Sookmyung
Women's University, revealed his plans, adding, “We will try our best to provide various information to enhance
research capabilities, strengthen research on our university's specialization field, create research results and
discover superior technologies.”