• The Plant Pathology Journal
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• v.29 no.3
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• pp.305-316
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• 2013

Non-protein amino acid, ${\beta}$-amino-n-butyric acid (BABA), has been involved in diverse physiological processes including seedling growth, stress tolerance and disease resistance of many plant species. In the current study, treatment of kimchi cabbage seedlings with BABA significantly reduced primary root elongation and cotyledon development in a dose-dependent manner, which adverse effects were similar to the plant response to exogenous abscisic acid (ABA) application. BABA was synergistically contributing ABA-induced growth arrest during the early seedling development. Kimchi cabbage leaves were highly damaged and seedling growth was delayed by foliar spraying with high concentrations of BABA (10 to 20 mM). BABA played roles differentially in in vitro fungal conidial germination, mycelial growth and conidation of necrotroph Alternaria brassicicola causing black spot disease and hemibiotroph Colletotrichum higginsianum causing anthracnose. Pretreatment with BABA conferred induced resistance of the kimchi cabbage against challenges by the two different classes of fungal pathogens in a dose-dependent manner. These results suggest that BABA is involved in plant development, fungal development as well as induced fungal disease resistance of kimchi cabbage plant.

• Journal of Microbiology and Biotechnology
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• v.12 no.5
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• pp.819-825
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• 2002

Methanol dehydrogenase (MDH) is a key enzyme in the process of methanol oxidation in methylotrophic bacteria. However, information on MDH genes from genus Methylobacillus is limited. In this study, a 6.5-kb HindIII DNA fragment of Methylobacillus sp. SK-5 chromosomal DNA was isolated from the genomic library of the strain by using a degenerate oligonucleotide probe that was designed based on JV-terminal amino acid sequence of the MDH $\alpha$ subunit purified from the strain. Molecular analysis of the fragment revealed four tightly clustered genes (mxaFJGI) involved in the methanol oxidation. The first and fourth genes were very similar to mxaF (77% identity for nucleotides an 78% identity for amino acids) and mxaF (67% Identity for nucleotides and 68% Identity for amino acids) genes, respectively, from Methylovorus sp. SSI. Genes mxaF and mxaI encode $\alpha$ and $\beta$ subunits of MDH, respectively. The two subunits were identified from purified MDH from Methylobacillus sp. SK-5. A dendrogram constructed by comparison of amino acid sequences of MDH u subunits suggests that MxaF from Methylobacillus sp. SK-5 belongs to a subfamily cluster of MDH u subunits from $\beta$-subgroup Proteobacteria. The subfamily cluster is separated from the other subfamily that consists of $\beta$- and $\gamma$-subgroup Proteobacteria. This study provided information on mn genes from a methylotrophic bacterium in $\beta$-subgroup Proteobacteria, which would aid to better develop a gene probe to detect one-carbon metabolizing bacteria.

• Journal of Microbiology and Biotechnology
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• v.18 no.1
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• pp.48-54
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• 2008

A putative ${\omega}$-aminotransferase gene, cc3143 (aptA), from Caulobacter crescentus was screened by bioinformatical tools and overexpressed in E. coli, and the substrate specificity of the ${\omega}$-aminotransferase was investigated. AptA showed high activity for short-chain ${\beta}$-amino acids. It showed the highest activity for 3-amino-n-butyric acid. It showed higher activity toward aromatic amines than aliphatic amines. The 3D model of the ${\omega}$-aminotransferase was constructed by homology modeling using a dialkylglycine decarboxylase (PDB ID: 1DGE) as a template. Then, the ${\omega}$-aminotransferase was rationally redesigned to increase the activity for 3-amino-3-phenylpropionic acid. The mutants N285A and V227G increased the relative activity for 3-amino-3-phenylpropionic acid to 3-amino-n-butyric acid by 11-fold and 3-fold, respectively, over that of wild type.

• Journal of Life Science
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• v.19 no.8
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• pp.1081-1087
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• 2009

In this study, the effects of feeding citrus peel on the nutritional composition of chicken meat were investigated. The samples consisted of chicken meats provided with only feed for laying hens without citrus peel (CP-0), and chicken meats fed with 1.0%, 1.5% and 2.0% citrus peel during the starter (initial period feed; 1${\sim}$9th day), the grower (middle period feed; 10${\sim}$24th day), and the finisher (latter period feed; 25${\sim}$36th day), respectively. There was no significant difference between CP-0 and CP-1 regardless of feeding citrus peel in terms of chicken's moisture, protein, fat, ash or caloric content. The cholesterol content was significantly lower in the CP-1 chicken meats than in the CP-0 chicken meats (p<0.05). The K P and Ca contents were significantly higher in the CP-1 chicken meats than in the CP-0 chicken meats (p<0.05), but there were no significant differences between CP-0 and CP-1, regardless of feeding citrus peet in terms of chicken meat's Na and Mg. There were no significant differences between CP-o and CP-1 regardless of feeding citrus peet in terms of chicken meat's vitamin A, xanthophyll, ${\beta}$-carotene, hesperidin or naringin, but vitamins $B_1$ and $B_2$ were significantly higher in the CP-1 chicken meats than in the CP-0 chicken meats (p<0.05). There were no significant differences between CP-0 and CP-1 regardless of feeding citrus peet in terms of chicken meat's amino acid composition - most of free amino acids and fatty acid composition - but L-glutamic acid was significantly higher in the CP-0 chicken meats than in the CP-1 chicken meats, and the DL-${\beta}$-amino isobutyric acid was significantly higher in the CP-1 chicken meats than in the CP-0 chicken meats (p<0.05).

• Korean Journal of Food Science and Technology
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• v.3 no.3
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• pp.163-167
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• 1971

Tasty constituents of the Chinese quince such as polyphenols, amino acids, sugars and organic acids were surveyed through the course of this study. The results are as follows: 1. The major moiety of the polyphenol constituents were catechin, leucoanthocyan, and associated tannins. 2. Amino acids were mostly composed of aspartic acid, glutamic acid, arginine and ${\beta}-alanine$. 3. Citric and malic acids were the main organic acids. 4. Sugars detected were glucose, fructose, sucrose and xylose. 5. When compared with apple and/or pear: the total amount of amino acids were quite similar, sugars decreased from half to one third, but the total amount of polyphenol constituents increased from 20 up to 50 times and 3 to 5 times in organic acids. These indicates unambiguously that the origin of rough and acidic taste is due to these high level of polyphenols and organic acids.

• Journal of the Korean Society of Food Culture
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• v.23 no.3
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• pp.397-402
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• 2008

This study was conducted to evaluate the quality characteristics of domestic as well as imported fermented skate. Three types of fermented skate products were analyzed for proximate composition, pH, VBN, ammonia-N, free amino acids, and fatty acids. The results indicated that the domestic fermented skate contained large amounts of TMAO. Also, the domestic and imported fermented skates each contained approximately 7.1 log CFU/g and $5.8{\sim}6.5$ log CFU/g of aerobic bacteria, respectively, and 585.9 mg and $384.1{\sim}398.5$ mg of total free amino acids, respectively; all samples contained high levels of taurine, anserine, lysine, alanine, glycine, proline, and ${\beta}-alanine$. For fatty acid composition, the domestic fermented skate contained 11 different types of saturated fatty acid and 16 types of unsaturated fatty acid, whereas the imported skate contained 8 types of saturated fatty acid and $10{\sim}15$ types of unsaturated fatty acid. Overall, the results suggest that domestic fermented skate is a better source of amino acids and essential fatty acids and contains more aerobic bacteria than imported fermented skate.

• Journal of Microbiology and Biotechnology
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• v.7 no.2
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• pp.132-137
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• 1997

A novel protein (HEAAE, High Essential Amino Acid Encoding Protein), rich in essential amino acids ($75{\%}$ of total), was designed and constructed in our laboratory. The designed peptides were analyzed by SYBLE and stable secondary and tertiary structures were predicted. The monomeric form (HEAAE-1) of the protein consists of 20 amino acid residues with four additional amino acids comprising a potential ${\beta}$-turn (HEAAE-4). Size exclusion analysis demonstrated that the monomer is self-aggregates in aqueous solution to form higher ordered multimeric structures, which are very reminiscent of natural plant storage proteins. The DNA encoding this amino acid sequence was synthesized, and from this monomeric gene fragment (heaae-1), the stable tetrameric form of the gene (heaae-4) was generated by subcloning into the E. coli expression vector pKK223-3. A clear 6 kDa polypeptide band corresponding to the molecular weight of the dimeric form (HEAAE-2) was detected. The smeared band which appeared around the molecular weight corresponding to HEAAE-4 of 11 kDa suggested that the tetramer form of this protein might be processed into smaller size products.

• Journal of Life Science
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• v.14 no.6 s.67
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• pp.931-937
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• 2004

The present investigation was carried out to determine the qualitative difference between 4 varieties of perilla leaves cultivated Miryang area, particularly focusing on the amino acid composition and flavor compounds. Aspartic acid, glutamic acid, glycine, alanine, arginine, and threonine were the major amino acids, and tyrosine and cysteine and methionine containing sulfur were detected as little amount in protein of all perilla leaves. All perilla leaves contained about 34 kinds of free amino acids, and the major free amino acids were same as the protein bound amino acids. However, no significant difference among 4 varieties of perilla leaves was observed in the profiles of protein bound and free amino acids composition. Flavor compounds analyzed by GC-MSD following to extraction of flavor by SDE (Simultaneous Steam Distillation-Extraction) were detected as 51 kinds from 'Leafy perilla 1', 47 kinds from 'Yupsil perilla', 46 kinds from 'Miryang 9' and 'YCPL. The major volatile compound was perilla ketone, its concentration was $145.75\;{\mu}g/g$ in 'Miryang 9', $187.00\;{\mu}g/g$ in 'YCPL', $301.59\;{\mu}g/g$ in 'Leafy perilla l' and $551.42\;{\mu}g/g$ in 'Yupsil perilla', but the other flavor compounds, 3-hexen-l-ol, trans-2-hexenal, $\beta-caryophyllene,\;\alpha-farnesene$ and etc, were less than $20\;{\mu}g/g$.

• Bulletin of the Korean Chemical Society
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• v.8 no.1
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• pp.15-19
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• 1987

Preparation of optically pure (3R, 4R)-4-acetoxy-3-[(1R)-1-hydroxyethyl]azetidin-2-o ne derivatives, which can be employed as starting materials for synthesis of carbapenem and penem antibiotics, was established in high efficiency from 6-amino-penicillanic acid (6-APA). 6-APA was diazotized and brominated to give 6, 6-dibromopenicillanic acid and its methyl ester was metalated with methylmagnesium bromide and condensed with acetaldehyde. The product, methyl 6-bromo-6-(1-hydroxyethyl)penicillanate was reduced with Zn-$NH_4Cl-NH_4OH$-acetone efficiently to give methyl 6-(l-hydroxyethyl)-penicillanate, which was protected either with ${\beta},{\beta},{\beta}$ -trichloroethoxycarbonyl group or with t-butyldimethylsilyl group. The thiazolidine rings of these compounds were cleaved by treatment of mercury(II) acetate in acetic acid and permangante in acetone in sequence to afford the desired optically pure final products.

• Proceedings of the Korea Hospitality Industry Research Society Conference
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• 2003.05a
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• pp.19-35
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• 2003

This study was carried out to find a cholesterol removal rate, flavor development, and bitter amino acid productions in Cheddar cheese treated with -cyclodextrin (${\beta}-CD$): 1) Control (no homogenization, no ${\beta}--CD$), and 2) Milk treatment (1000 psi milk homogenization, 1% ${\beta}-CD$). The cholesterol removal of the cheese were 79.3%. The production of short-chain free fatty acids (FFA) increased with a ripening time in both control and milk treated cheese. The releasing quantity of short-chain FFA was higher din milk treated cheese than control at 5 and 7 mo ripening. Not much difference was found in neutral volatile compounds production between samples. In bitter-tasted amino acids, milk treatment group produced much higher than control. In sensory analysis, texture score of control Cheddar cheese significantly increased, however, that in cholesterol-reduced cheese decreased dramatically with ripening time.