• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.3
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• pp.302-307
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• 2002

To investigate difference of components changes in salt-fermented anchovy, Engaulis japonicus sauce during 18 months fermentation by tank size, various chemical properties were examined at 2$\~$3 months intervals. The contents of total and amino nitrogen, total ATP related compounds increased gradually during 18 months of fermentation, and showed higher content in salt-fermented anchor sauce produced by large tank scale (LTS) product than those of small tank scale (STS) product during fermentation. Hypoxanthine and uric acid were the most abundant in ATP related compounds, ranging from $81.1\%$ to $90.4\%$, The cross point of inosine (HxR) + hypoxanthine (Hx) and uric acid was faster in LTS with 10.3 months fermentation than in STS with 12.6 months fermentation. After 18month of fermentation, the LTS was rich in free amino acids, such as glutamic acid, alanine, aspartic acid, valine, Iysine in that order. On the other hand, the STS was rich in free amino acids, glutamic acid, aspartic acid, alanine, vsine, valine in that order. Absorbance at 453 nm were higher in STS than in STS, but was no difference the rate of increase during fermentation.

• Biomolecules & Therapeutics
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• v.6 no.1
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• pp.14-19
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• 1998

In the present study, we intended to investigate whether cationic polyamines including poly-L-Iysine (PLL) and poly-L-arginine (PLA) induce cytotoxicities to cultured hamster tracheal surface epithelial (HTSE) cells. Confluent HTSE cells were chased for 30 min in the presence of PLL or PLA of different molecular weights. Possible cytotoxicities of PLL or PLA were assessed by measuring both Lactate Dehy- drogenase (LDH) release during treatment and the number of floating cells after treatment and by checking the possible changes on the morphology of HTSE cells during treatment. The results were as follows: in the case of treatment of PLL or rLA of which molecular weight is about 78,000 and 92,000, respectively, (1) there was significant release of LDH during treatment, (2) the number of floating cells were significantly increased after treatment and (3) there were significant changes on the morphology of cultured HTSE cells. However, in the case of PLL or PLA of which molecular weight is under 10,000 (about 9,600 and 8,900, respectively), no significant signs of cytotoxicities mentioned above were detected. We found that cationic polyamines might be non-toxic under specific range of molecular weights and suggest that the cytotoxicity of cationic polyamine might depend on the molecular sizes of each cationic polyamine.

• KSBB Journal
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• v.18 no.6
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• pp.455-460
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• 2003

This study was designed to find out the rapid fermentation of soy sauce from koji hydrolyzates using air bubble column reactor packed with coimmobilized mixed culture system. Continuous ripid production was performed by coimmobilized Z. rouxiii BH-90 and C. versatilis BH-91. Coimmobilized cells of Zygosaccharomyces rouxii BH-90 and Candida versatilis BH-91 mixture cells in the column reactor produced 2.8％ ethyl alcohol and 18mg/L 4-ethylguaiacol over 96 hours under the optimal conditions. Coimmobilized cells produced 2.30∼2.4% ethyl alcohol during 30 days, and decreased gradually from 40 days to 70 days. Also coimmobilized cells produced 4-ethylguaiacol at the constant rate of 16∼18mg/L and decreased gradually after 40 days. Final product of soy sauce contained 2.4% ethyl alcohol and 18mg/L 4-ethylguaiacol. However, amino acid compositions of soy sauce were consisted of predominantly glutamic acid, leucin, arginine, aspartic acid, Iysine and valine, which were more than 50% of total amino acid.

• Polymer(Korea)
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• v.30 no.5
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• pp.445-452
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• 2006

In this study, we investigated interaction of Schwann cells (SCs) with various cell-adhesive coated polymer surface. We used cell-adhesives that like a fibronectin (FN), fibrinogen(FG), laminin(LM), vitronectin (VN), poly-D-Iysine (PDL), and poly-L-Iysine (PLL) to coat PLGA film surface and evaluated the surface property of coated or not PLGA films by measurement of water contact angle and ESCA. SCs were cultured on coated or non-coated PLGA film surface, and then examined the cell adhesion and proliferation by cell count and SEM observation. Cell count results revealed initial cell adhesion related to protein adsorption on PLGA surface. In addition, serum content in media related to cell proliferation rate. In this result, we recognized that adhesion and proliferation of SCs were affected by specific cell-adhesives. In these results, we recognized that is important to provide the suitable surface environment according to cell types and culture condition for improvement of cell adhesion and proliferation.

• Korean Journal of Food Science and Technology
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• v.18 no.6
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• pp.492-496
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• 1986

A compound stimulatory to the growth of S. thermophilus CH-1 was isolated from the cell-free filtrate of L. helveticus YM-1 in milk medium. The stimulant was identified as a peptide with a molecular weight of approximately 5000 and exhibited positive ninhydrin reaction. Some kinds of amino acids confirmed as aspartic acid, alanine, valine, glutamic acid, lysine, proline, leucine were rich in the stimulatory peptide hydrolysate. Among them, glutamic acid was most abundant. Judging from bioautographic results, glutamic acid and phenylalanine were expected to exert an important role for the stimulation.

• Archives of Pharmacal Research
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• v.25 no.2
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• pp.151-153
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• 2002

Three pseudoguaianolide type sesquiterpenes, bigelovin(1), 2,3-dihydroaromaticin (2), and ergolide (3) were isolated as inhibitory constituents against inducible nitric oxide synthase (iNOS) from the flowers of Inula britannica var. chinensis. Bigelovin (1) exhibited a highly potent inhibitory activity on lipopolysaccharide (LPS)-induced iNOS in murine macrophage RAW 264.7 cells with an $IC_{50}$ value of 0.46 mM, which is about 8 times more potent than the known selective inhibitor of iNOS, $L-N^6-(1-iminoethyl)Iysine{\;}(IC_{50}{\;}3.49{\;}{\mu}M)$. 2,3-Dihydroaromaticin (2) and ergolide (3) also exhibited potent inhibitory activities on LPS-induced iNOS with $IC_{50}$ values of 1.05 and $0.69{\;}{\mu}M$, respectively.

• KSBB Journal
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• v.10 no.3
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• pp.292-297
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• 1995

Studies on the production of Newcastle disease virus(NDV) were carried out to optimize culture conditions such as initial pH, temperature, serum concentration, multiplicity of infection(M.O.I.) as well as the addition of polycation, antioxidant, and DMSO. Initial pH from 7.2 to 8.1 showed little difference on NDV production but the initial pH below 6.8 resulted in the negative effect. The highest NDV titer was obtained at 0.1 M.O.I. In addition, the maximum production of virus was achieved at 2% FBS and optimum temperature was found to be $34^{\circ}C$. Treatment of polycoation increased the virus production. When ascorbic acid was added as an antioxidant, NDV production was also enhanced. Utilization of DMSO, a well-known permeabilizing agent, showed an inhibitory effect on the propagation of NDV.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.3
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• pp.252-255
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• 1999

The quality characteristics of the Korean traditional salt-fermented fish sauces, the traditional anchovy sauce (TAS) and the sandlance sauce(TKS) were evaluated comparing to the commercial anchovy sauce (CAS) and sandlance sauce (CKS). The acidity was higher in TKS than in TAS, whereas the contents of VBN, total-N and amino-N were higher levels in TAS. In color values, L and b values in TAS were generally higher than those in TKS, whereas a and ${\Delta}E$ values were higher in TKS. The contents of total free amino acids in TAS and TKS were $12.40\;g\%$ (w/v) and $9.549 g\%$ (w/v), respectively. The contents or six amino acids, alanine, glutamic acid, leucine, isoleucine, valine and Iysine were higher in TAS, whereas the contents of arginine, glutamic acid, leucine, alanine and valine were higher in TKS. Nucleotides such as IMP and hypoxanthine were principal components in both TAS and TKS. The nitrogen related compounds, TMAO, TMA and total creatinine were determined to be $108.8\;mg\%$ (w/v), $60.5\;mg\%$ (w/v), $62.4\;mg\%$ (w/v) in TAS, and those in TKS were $60.1\;mg\%$ (w/v), $24.1\;mg\%$ (w/v), $67.6\;mg\%$ (w/v), respectively.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.22 no.1
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• pp.25-35
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• 1989

To prepare a new type of fish sauce from skipjack scrap, it was examined the effect of koji on the sauce flavor, conditions of low salt fish sauce processing and the changes of taste com-pounds during its fermentation. To prepare the skipjack scrap sauce, chopped skipjack head paste was mixed with $6.6\%$ skipjack viscera, $26.9\%$ koji, $71\%$ of $25\%$ brine, $13.3\%$ salt and $7.6\%$ glucose, and fermented at $25\pm4^{\circ}C$ for 90 days. The same process was also carried out to prepare the low salt skipjack scrap sauce adding $7.6\%$ sorbitol, $0.3\%$ lactic acid and $9.8\%$ ethyl alcohol instead of $13.3\%$ salt. The major free amino acids in the products were glutamic acid, Iysine, valine, phenylalanine, alanine, leucine and isoleucine at 90 days of fermentation. And the contents of total free amino acids in both products were 3,307mg/00m1, 3,637.1mg/100m1 at 90 days of fermentation. The predominating non-volatile organic acids showed in the products were lactic acid, succinic acid, pyroglutamic acid, which were $90\%$ over contents of the total non-volatile organic acids. Total non-volatile organic acid contents in both products were 1,002.1mg/100ml, 1,312.9mg/100m1 at 90 days of fermentation. During fermentation of sauce, ADP, AMP and IMP were decreased, while inosine and hypoxanthine were increased. The major taste compounds of the products were rove진ed free amino acids and non-volatile organic acids. The nucleotides and their related compounds, total creatinine, betaine, TAMO and sugar were seemed to be having an auxiliary role in taste of those products. Fishy odor in skipjack scrap sauce can be improved by adding koji. And the low salt skipjack scrap sauce ($9.12\%$ of salt contents) can be prepared by the replacement of a part of salt with sorbitol, lactic acid and ethyl alcohol. From the results of sensory evaluation and chemical experiments, the skipjack scrap sauce products supposed to be at least equal to the sold soy sauce on the market in quality.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.4
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• pp.336-341
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• 2002

This experiment was conducted to evaluate the lysine cell mass (LCM) as a dietary fish meal (EM) protein replacer in juvenile Israeli carp, Cyprinus carpio. Fishmeal, a major animal protein source in the control diet, was replaced by tCM on the protein equivalent base, Fish averaging 1,7 $\pm$ 0.1 g (Mean $\pm$ SD) fed one of nine diets containing isonitrogenous and isocaloric basis of $38\%$ crude protein and 15.2 kJ available energy/g diet: control, $100\%$ $FM; LCM_20$, $80\%$ $FM+20\%$ $LCM; LCM_40$, $60\%$ $FM+40\%$ $LCM; LCM_60$, $40\%$ $FM+60\%$ $LCM; LCM_100$, $100\%$ $LCM; LCM_20$l, $80\%$ $FM+20\%$ $LCM+0.07\%$ $Lysine; LCM_40$l, $60\%$ $FM+40\%$ $LCM+0.14\%$ $Lysine; LCM_60$l $40\%$ $FM+60\%$ $LCM+0.22\%$ Lysine; LCM_100l, $100\%$ LCM+$0.35\% Lysine. After 6 weeks of feeding trial there was no significant difference in weight gain (WG), feed efficiency (FE), protein efficiency ratio (PER) and specific growth rate (SGR) among fish fed control and $LCM_20$ (P>0.05), while fish fed $LCM_40,\;LCM_60,\;LCM_100,\;LCM_40l,\;LCM_60l\;and\;LCM_100l$ diets had a significantly lower WG, FE, PER and SGR than did fish fed control diet (P<0.05). There was no significant difference in WG, PER and SGR among fish fed control and $LCM_20$l diets (P>0.05), while fish fed $LCM_20$l S had a significantly lower FE than did fish fed control diet (P<0.05). No significant difference was observed in hematocrit and condition facto, among fish fed nine diets (P>0.05). Therefore, these results indicated that LCM could replace FM up to $20\%$ and dietary synthetic lysine supplementation did not show any positive growth effects in juvenile Israeli carp.