• Applied Biological Chemistry
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• v.49 no.4
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• pp.293-297
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• 2006

Angiotensin converting enzyme(ACE) is a zinc-containing dipeptidase widely distributed in mammalian tissues and is thought to play a significant role in blood pressure regulation by hydrolyzing angiotensin I to the potent vasoconstrictor, angiotensin II. Recently, the presence of ACE in pig ovary was reported and the ACE from pig kidney was isolated and characterized. However no nucleotide sequence of the ACE gene from pig is yet known. We report here the cloning of the ACE cDNA from pig kidney by using the reverse transcriptase-polymerase chain reaction. The complete amino acid sequence deduced from the cDNA contains 1309 residues with a molecular mass of 150 kDa, beginning with a signal peptide of 33 amino acids. Amino acid sequence analysis showed that pig kidney ACE is also probably anchored by a short transmembrane domain located near the C-terminus. This protein contains a tandem duplication of the two homologous amino acid peptidase domain. Each of these two domains bears a putative metal-binding site (His-Glu-Met-Gly-His) identified in mammalian somatic ACE. The alignment of pig ACE amino acid sequence with human, rabbit, and mouse reveals that both two domains have been highly conserved during evolution.

• Korean Journal of Microbiology
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• v.52 no.3
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• pp.269-277
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• 2016

Erm proteins methylate the specific adenine residue ($A_{2058}$, E. coli numbering) on 23S rRNA to confer the $MLS_B$ (macrolidelincosamide-streptogramin B) antibiotic resistance on a variety of microorganisms ranging from antibiotic producers to pathogens. When phylogenetic tree is constructed, two main clusters come out forming each cluster of Actinobacteria and Firmicutes. Two representative Erm proteins from each cluster were selected and their in vitro methylation activities were compared. ErmS and ErmE from Actinobacteria cluster exhibited much higher activities than ErmB and ErmC' from Firmicutes: 9 fold difference when ErmC' and ErmE were compared and 13 fold between ErmS and ErmB. Most of the difference was observed and presumed to be caused by N-terminal and C-terminal extra region from ErmS and ErmE, respectively because NT59TE in which N-terminal end 59 amino acids was truncated from wild type ErmS exhibited only 22.5% of wild type ErmS activity. Meanwhile, even NT59TE showed three and 2.2 times more activity when it was compared to ErmB and C, respectively, suggesting core region from antibiotic producers contains extra structure enabling higher activity. This is suggested to be possible through the extra region of 197RWS199 (from both ErmS and ErmE), 261GVGGSLY267 (from ErmS), and 261GVGGNIQ267 (from ErmE) and 291SVV293 (from ErmS) and 291GAV293 (from ErmE) by multiple sequence alignment.

• Korean Journal of Food Science and Technology
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• v.42 no.1
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• pp.39-44
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• 2010

The process of the preparation of branched-chain amino acid (BCAA)-enriched hydrolysates from corn gluten was optimized through the parameters of pre-treatment (heating and cellulosic hydrolysis), hydrolysis method (acid, protease, and microbe plus protease), concentration, and spray drying condition. The protein yield of corn gluten was increased by heating and cellulase treatments. Among three different hydrolysis methods, the combined use of microbes and protease was the most effective in terms of free amino acid (FAA) and BCAA content of the corn gluten hydrolysates. In addition, the FAA and BCAA content in the hydrolysates prepared by microbial and enzymatic combined treatment were improved by a concentration process. Spray drying conditions for the preparation of the powder from the hydrolyzed reactant were an inlet temperature of $185^{\circ}C$, outlet temperature of $80^{\circ}C$, and the use of maltodextrin as an anticaking agent. Thus, this study established an economical process for preparation of value-added hydrolysates of excellent productivity and quality, in terms of high BCAA content and product stability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.11
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• pp.1672-1681
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• 2015

Garlic has been consumed for a long time as a food in Korea. Among commercial garlic products, aged black garlic is known to contain bioactive ingredients. Giant garlic is large garlic with a mild and sweet flavor. However, there have been few studies on the bioactive effects of giant garlic. This study analyzed valid substances of giant black garlic (GBG), giant fresh garlic (GFG), normal black garlic (NBG), and normal fresh garlic (NFG). Moisture content of GBG decreased in comparison with that of GFG. Ash, crude protein, crude lipid, total pyruvate, S-allylcysteine, and S-allylmercaptocysteine contents were the highest in GBG. The pH values of GBG, GFG, NBG, and NFG were 3.77, 5.97, 3.94, and 6.10, respectively. Acidity of GBG was higher than that of GFG. Total sugar content of GBG increased while reducing sugar content was the same as that of GFG. Composition of amino acids except for histidine, lysine, and arginine in GBG was higher than that of GFG, and free amino acids excluding arginine, cysteine, lysine, phosphoethanolamine, and urea were higher than those of GFG. In minerals, Cu, Fe, and Mg contents were higher than those of GFG.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.1
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• pp.74-79
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• 2014

The purpose of this study was to determine the efficacy of Aster koraiensis Nakai as a natural health food source. To accomplish this, the general and antioxidative contents of A. koraiensis were measured. Total contents of carbohydrates, crude protein, crude lipid, and ash were 72.15%, 13.49%, 5.09%, and 9.27%, respectively. Caloric content of A. koraiensis was 349.70 kcal, while total dietary fiber was 49.79%. Total proteins consisted of 18 different kinds of amino acids. Contents of essential and non-essential amino acids were 4.6 and 5.5 g/100 g, respectively. Regarding mineral contents, P was the most abundant mineral, followed by K, Ca, and Na. Therefore, A. koraiensis is an alkali material. Total phenol contents of the hot water and 80% ethanolic extracts of A. koraiensis were $87.7{\pm}5.01$ and $112.4{\pm}3.41$ mg GAE/g, respectively. Total flavonoid contents of the hot water and 80% ethanolic extracts were $86.6{\pm}3.71$ and $95.1{\pm}8.00$ mg RE/g, respectively. The DPPH radical-scavenging activity and reducing power of the 80% ethanolic extract of A. koraiensis were higher than those of the water extract. Therefore, the general nutrients and antioxidant bioactive materials in A. koraiensis are potential materials for health foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.10
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• pp.1484-1490
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• 2006

This study was carried out to prepare spaghetti sauce with adductor muscle of pearl oyster (SSAM) and to compare with commercial spaghetti sauce (CSS). From the results of organic acid, pH, hunter color value and sensory evaluation, the optimal addition ratio of adductor muscle of pearl oyster was 11% based for preparing SSAM and reasonable $F_0$ value was about 4 min for keeping storage of SSAM. The proximate composition of SSAM was 69.8% for moisture, 3.7% for protein, 4.2% for crude lipid and 3.4% for crude ash. SSAM was superior in sensory flavor and texture to CSS. There was, however, no significant difference (p<0.05) in sensory color between CSS and SSAM. The total amino acid content (3,033.4 mg/100 g) of SSAM was higher than that (2,305.7 mg/100 g) of CSS and the major amino acids were aspartic acid, glutamic acid, leucine and lysine. Calcium and phosphorus contents in SSAM were 48.5 mg/100 g and 27.1 mg/100 g, respectively. Calcium level based on phosphorous was 1.78, which was a good ratio for absorbing calcium. The free amino acid content and taste value of SSAM were 989.4 mg/100 g and 141.04 mg/100 g, respectively These results suggested that the major taste active compounds among free amino acid were glutamic acid and aspartic acid.

• Journal of Life Science
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• v.13 no.6
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• pp.805-813
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• 2003

cDNA encoding somatolactin (SL) was obtained by RT-PCR from pituitary glands of rock bream (Oplegnathus fasciatus). The full length cDNA of rock bream somatolactin (rbSL) is 1636 bp long. It contains a 696 bp open reading frame encoding a signal peptide of 24 amino acids (an) and a mature protein of 207 aa. rbSL has seven cysteine residues$(Cys^{5},\; Cys^{15},\; Cys^{42},\; Cys^{65},\; Cys^{181},\; Cys^{198}\; $and $Cys^{206})$ and two potential N-glycosylation sites at positions $Asn^{121}$and $Asn^{153}$. The rbSL shares 61.1∼92.6% amino acid sequence similarities and 63∼92.6% nucleotide sequence identities with other teleost SLs, except for goldfish and channel catfish SL. Amino acid sequence alignment revealed that rbSL has four conserved domains $(A_{SL},\; B_{SL},\; C_{SL}and\; D_{SL})$ common to all SLs. Out of these domains, $(A_{SL},\; B_{SL},\; C_{SL}and\; D_{SL})$, are also conserved in all teleost growth hormones and prolactins. The cDNA of rbSL has been cloned into pET expression vector in order to produce recombinant rbSL in E. coli BL2l(DE3) cells. The recombinant protein showed a molecular weight of 27 kDa in SDS-PAGE.

• Current Research on Agriculture and Life Sciences
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• v.20
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• pp.55-63
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• 2002

This experiment was to know properties of Sericin Jam that development, growth of silkgland, content of sericin and composition of amino acid in hemolymph. The characters of Sericin Jam can he seen form this experiment. Hatching ratio was 85% in Sericin Jam and 95% in Jam 120. Especially hatching period of Sericin Jam was longer than Jam 120 and also hatching of Sericin Jam was ununiform. The larval duration of Sericin Jam was 20 days and 23 hours, and Jaw 120 was 21 days and 22 hours. In Sericin Jam, middle silkgland contain a great p arts in silkgalod and posterior silkgand is short and no curves. The period of mounting to emergence was 12 days in Sericin Jam. The period of pupa was 7day. It is property of Sericin Jam that the period is short. Cocoon was very thin and light in Sericin Jam. Weight of cocoon shell of Sericin Jam is 2.7cg. The sericin protein quantity was 100% in cocoon shell of Sericin Jam, about 28% in cocoon shell of Jam 120, however the sericin ratio per Sericin Jam cocoon was 34.6% compare to cocoon shell of Jaw 120 in sericin protein quantity. The amino acids in hemolymph of Sericin Jaw was much hidtidine, lysine, glut amic acid. And the amount of almost amino acids were increased depends upon development at t he 5th instar.

• Korean Journal of Food Science and Technology
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• v.43 no.3
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• pp.341-347
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• 2011

To develop a healthy functional food containing Rubus coreanus fruit (RCF) powder with different degrees of ripening, the composition, physicochemical properties, and antioxidant activity of native RCF during ripening were investigated and compared with Rubus occidentalis fruit (ROF). Ripened RCF was bright red in color, whereas ripened ROF was dull and dark red in color. The seeds of RCF were softer and smaller than those of ROF. Crude protein, crude lipid, and total sugar content of RCF powder increased with increased ripening time, whereas ash and total dietary fiber contents decreased with increased ripening time. Color differences increased with Increased ripening. Eighteen types of amino acids were analyzed from RCF, and glutamic acid had the highest content. RCF powder had the highest level of potassium and calcium and did not contain any hazardous metals. Mineral and organic acid contents decreased according to ripening.

• Food Science and Preservation
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• v.15 no.1
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• pp.79-83
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• 2008

This work measured the approximate levels of chemical components in the fleshpeel of unripe peaches picked at different times. The unripe samples were divided into two groups. Group I was picked on April 20 and Group II on May 2. Both samples were analyzed for organic acids, free sugars, Brix values, acidity, amino acids, and minerals. The major organic acid contents in Group I and Group II samples were oxalic acid> citric acid> malic acid> tartaric acid. The order of major free sugarin Group I and Group II samples were arabinose> sucrose in flesh and arabinose> glucose> sucrose in peel. The order of amino acid levels in all samples was aspartic acid> proline> glutamic acid> serine> leucine> lysine. The Brix values, acidity levels, and pH values of all samples were in the ranges of $7.6-9.8^{\circ}Brix$, 0.50-0.55 % and 4.13-4.17, respectively. The order of mineral content in all samples was K> Ca> Mg> Na.