• Korean Journal of Microbiology
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• v.46 no.1
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• pp.86-92
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• 2010

Thirty-one chicken feather-degrading bacteria were isolated from wasted feather, compost and wastewater in a chicken farm. These isolates were categorized as Firmicutes (21 strains), ${\gamma}$-proteobacteria (4 strains), Actinobacteria (4 strains), and Bacteroidetes (2 strains) by 16S rRNA gene sequence analysis. We examined the feather-degrading isolates for degradation in the 2% of chicken feather meal. The strain Chryseobacterium sp. FBF-7, Stenotrophomonas maltophilia FBS-4, and Lysinibacillus sp. FBW-3 were selected as a keratinolytic protein degrading bacteria which showed the highest feather degradation of 75-90%. The characteristics of amino acids extracted from chicken feather meal by using keratinolytic protein degrading isolates and chemical method with $Ca(OH)_2$ were analyzed. Total amino acid content of strain Chryseobacterium sp. FBF-7 was 1,661.6 ${\mu}mol$/ml, which was the highest and it was similar with chemical method. And essential amino acid content of total amino acid was thirty-seven percent (619.3 ${\mu}mol$/ml) and 596.9 ${\mu}mol$/ml for keratinolytic protein degrading isolates and chemical method, respectively. The major amino acids were valine, glutamic acid, aspartic acid, glycine, and proline by the strain Chryseobacterium sp. FBF-7 and especially, higher contents of aspartic acid, threonine, serine, cysteine, and tyrosine were detected compared with chemical method.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.9
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• pp.1208-1213
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• 2008

The changes in the contents of GABA ($\gamma$-aminobutyric acid) and free amino acids (FAA) were analysed by HPLC in soybean fermented with Monascus pilosus IFO 480, which showed the highest GABA-producing ability among the five different strains. The significant increase (p<0.05) of GABA was observed in Monascusfermented soybean (MFS) with an average 4.5-fold increase of FAA. The contents of GABA (78.5 mg /100 g dry weight, dw) and FAA (5458.5 mg /100 g dw) were enhanced in MFS compared with unfermented soybean (31.5 mg /100 g dw, 1634.0 mg/100 g dw, respectively) during 30 days fermentation at $30^{\circ}C$. Acidic amino acids (i.e., glutamic acid and aspartic acid) in FAA files were found in large quantities (837.0 mg /100 g dw, 580.5 mg /100 g dw, respectively). Moreover, the sum of essential amino acids of MFS (1681.5 mg /100 g dw) at 20 days fermentation increased by 3.6 times compared with that of the control (469.0 mg /100 g dw). The results indicate that Monascus-fermentation have great potential for the enrichment of GABA and free amino acids in soybean.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.954-961
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• 2002

Extracts of raw bloody clams, broughton's ribbed ark (Scaphrca broughtonii), subcrenated ark (S. subcrenata), and granulated ark (Tegillarca granosa), were analyzed and compared foe extractive nitrogen, free amino acids, combined amino acids, ATP and related compounds, quaternary ammonium bases, and guanidino compounds. The contents of extractive nitrogen in broughton's ribbed ark, subcrenated ark, and granulated ark were 479, 506, and 432 mg/100 g, respectively. Twenty-eight or twenty-nine types of free amino acids were detected in all three extracts, among which taurine, ${\beta}-alanine$, glutamic acid, and alanine were the major ones. The composition of the major extractive components such as free amino acids, combined amino acids, ATP and related compounds, TMAO, TMA, and creatine in the extracts were similar among the extracts, but their contents were different.

• Proceedings of the Korea Society of Poultry Science Conference
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• 1999.11a
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• pp.34-50
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• 1999

A cDNA encoding chicken interferon-gamma (chIFN-${\gamma}$) was amplified from P34, a CD4$^{+}$ T-cell hybridoma by reverse transcription-polymerase chain reaction (RT-PCR) and cloned into pUC18. THe sequences of cloned PCR products were determined to confirm the correct cloning. Using this cDNA as probe, chicken genomic library from White Leghorn spleen was screened. Phage clones harboring chicken interferon-gamma (chIFN-${\gamma}$) were isolated and their genomic structure elucidated. The chIFN-${\gamma}$ contains 4 exons and 3 introns spanning over 14 kb, and follows the GT/AG rule for correct splicing at the exon/intron boundaries. The four exons encode 41, 26, 57 and 40 amino acids, respectively, suggesting that the overall structure of IFN-${\gamma}$ is evolutionairly conserved in mammalian and avian species. The 5’-untranslated region and signal sequences are located in exon 1. Several AT-rich sequences located in the fourth exon may indicate a role in mRNA turnover. The 5’-flanking region contains sequences homologous to the potential binding sites for the mammalian transcription factors, activator protein-1(AP-1) activator protein-2(AP-2) cAMP-response element binding protein(CREB), activating transcription factor(ATF), GATA-binding fator(GATA), upstream stimulating factor(USF), This suggests that the mechanisms underlying transcriptional regulation of chicken and mammalian IFN-${\gamma}$ genes may be similar.r.

• Korean Journal of Food Science and Technology
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• v.51 no.5
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• pp.452-458
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• 2019

The objective of this study was to investigate the physicochemical characteristics and antioxidant potential of garlic processed using different heat treatments conditions, which is an effective method for removing the unpleasant odor and taste of raw garlic. The pH and soluble solid content of raw garlic (pH 6.07, $7.7^{\circ}Bx$) were almost equal or slightly higher than that of processed garlic samples (pH 5.06-6.09, $7.1-7.4^{\circ}Bx$). The color of processed garlic was also significantly affected. The amounts of amino acids such as ${\gamma}$-amino-n-butyric acid and few essential amino acids also increased after the thermal treatment of garlic. The antioxidant potentials of red and black garlic were higher than that of raw garlic. The polyphenol content of processed garlic ($38.51-81.51{\mu}g$ gallic acid equivalent/g sample) was significantly higher than that of raw garlic ($30.66{\mu}g$ gallic acid equivalent/g sample). These results indicated that heat treatment for different durations under a controlled environment enhanced the nutritional and functional properties of garlic.

• Food Science and Biotechnology
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• v.18 no.6
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• pp.1336-1341
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• 2009

Quantitative changes in functional constituents of waxy corn (Zea mays L.) by 5 different thermal pretreatments, including roasting, steaming, microwave, puffing, and extruding, were determined and compared with those of the raw waxy corn. There were no significant differences in fatty acid compositions among the corn treated with 5 thermal treatments. Levels of $\alpha$- and $\gamma$-tocopherols, soluble amino acids, and phytosterols decreased by thermal treatments, while those of p-coumaric and ferulic acids considerably increased by thermal treatments. In particular, the contents of tocopherols and phytosterols, and souble amino acid decreased significant in the steaming and puffing processes, respectively, whereas those of 2 free cinnamic acids increased significantly in the steaming and puffing processes. The extruding process showed smaller quantitative changes in tocopherols, phytosterols, and hydroxycinnamic acid derivatives compared to other heat pretreatments. These results suggest that the extruding process have a positive effect on valuable phytochemicals in waxy corn.

• Applied Biological Chemistry
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• v.22 no.1
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• pp.1-9
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• 1979

The physical and chemical properties of ${\gamma}-conglycinin$ of soybean (Glycine max) were investigated. The soybean protein extracted from soybean meal using 0.2M NaCl solution at pH 4.5 was passed through a Sephadex G-150 column to isolate 7S globulin. ${\gamma}$-Conglycinin was isolated and purified from the 7S globulin with a DEAE Sephadex A-50 column chromatography. The protein preparation was pure on immunoelectrophoresis, polyacrylamide gel electrophoresis and gel isoelectric fouling. It had an isoelectric point at pH 5.4 and contained 16.12% nitrogen, 4.18% mannose and 1.21% glucosamine. Amino acid composition, in general, shaved that ${\gamma}-conglycinin$ contained higher contents of lysine, dicarboxylic acids and ammonia nitrogen, and lower contents of sulfur-containing amino acids and tryptophan. The subunits of ${\gamma}-conglycinin$ were distributed in the range of pH 4.6-5.5. The subunits located in the pH region of 4.6-5.0 and 5.0-5.5 were glycopeptides (molecular weight of 38,000) and simple peptide (MW of 32,000), respectively.

• IMMUNE NETWORK
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• v.12 no.5
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• pp.196-206
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• 2012

Besides their role as building blocks of protein, there are growing evidences that some amino acids have roles in regulating key metabolic pathways that are necessary for maintenance, growth, reproduction, and immunity. Here, we evaluated the modulatory functions of several amino acids in protective immunity against mucosal infection of herpes simplex virus type 1 (HSV-1). We found that glutamine (Gln) and leucine (Leu) showed enhanced protective immunity to HSV-1 mucosal infection when two administration of Gln and single administration of Leu per day, but not when administered in combinations. Ameliorated clinical signs of HSV-1 challenged mice by the intraperitoneal administration of Gln and Leu were closely associated with viral burden and IFN-${\gamma}$ production in the vaginal tract at 2 and 4 days post-infection. In addition, the enhanced production of vaginal IFN-${\gamma}$ appeared to be caused by NK and HSV-1 antigen-specific Th1-type CD4+ T cells recruited into vaginal tract of mice treated with Gln and Leu, which indicates that IFN-${\gamma}$, produced by NK and Th1-type CD4+ T cells, may be critical to control the outcome of diseases caused by HSV-1 mucosal infection. Collectively, our results indicate that intraperitoneal administration of Gln and Leu following HSV-1 mucosal infection could provide beneficial effects for the modulation of protective immunity, but dosage and frequency of administration should be carefully considered, because higher frequency and overdose of Gln and Leu, or their combined treatment, showed detrimental effects to protective immunity.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.41 no.5
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• pp.521-525
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• 1996

The study was carried out to find compositions of proximate components, free amino acid, and essential oils from root of Anthriscus sylvestylis. Proximate component contents were 7.69% for protein, 1.74% for fat, 2.44% for fiber, and 3.76% for ash. Extract content was 27.68% in fresh root. The compositions of free amino acids consisted 16 kinds. Phenylalanine content was the highest in composition of free amino acids. The essential oils of the root of Anthriscus sylvestylis was examined. $\alpha$-pinene, campreol, ,$\beta$-pinene, sabinene, myrcene, phellandrene, $\alpha$-terpinolene, d-limone, ${\gamma}$-terpinene, p-cymene, $\alpha$-terpinolene, carboxaldehyde, 3-cyc1ohexen-l-carboxaldehyde, 2-nonenal, isobornyl acetate, 4-terpineol, $\beta$-bisabolene, cis-piperitol, p-cymen-8-ol, BHT, methyl eugenol and 2-methoxy-4-vinyl-phenol were identified from the diethylether layers. Recovery yield of essential oils of Anthriscus sylvestylis of root was 0.58%. As a result, it was considered that the plant is worthy of cultivating as spice and medicinal crops.

• BMB Reports
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• v.36 no.6
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• pp.552-557
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• 2003

Oligomers with $\alpha$-aminooxy acids are reported to form very stable turn and helix structures, and they are supposed to be useful peptidomimetics for drug design. A recent report suggested that homochiral oxa-peptides form a strong eight-member-ring structure by a hydrogen bond between adjacent aminooxy-acid residues in a $CDCl_3$ solution. In order to design an $\alpha$-MSH analog with a stable turn conformation, we synthesized four tetramers and one pentamer, based on $\alpha$-MSH sequence, and determined the solution structures of the molecules by two-dimensional NMR spectroscopy and simulated annealing calculations. The solution conformations of the three peptidomimetic molecules (TLV, TDV, and TLL) in DMSO-$d_6$ contain a stable 7-membered-ring structure that is similar to a $\gamma$-turn in normal peptides. Newly-designed tetramer TDF and pentamer PDF have a ball-type rigid structure that is induced by strong hydrogen bonds between adjacent amide protons and carbonyl oxygens. In conclusion, the aminooxy acids, easily prepared from natural or unnatural amino acids, can be employed to prepare peptidomimetic analogues with well-defined turn structures for pharmaceutical interest.