• Analytical Science and Technology
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• v.6 no.1
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• pp.39-45
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• 1993

We have examined Raman spectra of cis-peptide model complex, diketopiperazine in water and $D_2O$ with 320 nm through 218 nm excitation. Our study examines assignment of the resonance enhanced amide vibrations and characterizes their enhancement mechanism. Three resonance enhaned cis-peptide marker bands were observed in aqueous solution at 1676, 1533 and $806cm^{-1}$, which were assigned to the cis-amide I, II and S band, respectively. The $1533cm^{-1}$ amide II band, which is almost pure C-N stretching, was most dominant in water and shifted to $1520cm^{-1}$ upon N-deuteration. This band will be probably a potential probe band for cis-peptide moieties in proteins. The excitation profile data and an Albrecht A-term fit indicated that the cis-peptide vibrations derive their intensities from the 188 nm cis-peptide ${\pi}-{\pi}^*$ electronic transition. We Propose that the geometry of cis-peptide ${\pi}^*$ excited state is C-N bond displacement relative to that of electronic ground state.

• Journal of Korean society of Dental Hygiene
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• v.23 no.4
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• pp.209-218
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• 2023

Objectives: To confirm the antibacterial effects of each mouth rinse on multiple oral biofilms in vitro. Methods: The antibacterial effects of different mouth rinses were examined by ATP and counted colony forming units (CFU). Preformed oral biofilms on saliva coated hydroxyapatite (sHA) disks were treated with essential oil and saline; then, the multiple oral biofilms were observed by Scanning electron microscope (SEM). RNA sequencing analysis was performed on total RNA isolated from old biofilms of P. intermedia ATCC 49046. Results: In the CFU measured result compared to controls, preformed multiple oral biofilms were reduced from a low of 39.0% to 95.7% (p<0.05). The size of bacterial cells changed after treatment with the essential oil, and some of the cells ruptured into small pieces of cell debris. Gene expression in P. intermedia ATCC 49046 significantly altered in RNA transcribed and protein translated genes after exposure to essential oil. Conclusions: Mouth rinse solutions with different ingredients had different antibacterial effects and may alter surface structure and gene expression as determined by RNA sequencing.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2000.04a
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• pp.6-7
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• 2000

개발도상국의 급격한 인구 증가에 의해 세계 60억 이라는 인구도 2050년을 맞아 약 100억에 도달할 것이라고 일컬어진다. 이로 인한 장래의 식량 위기에 대비하여 벼, 밀, 옥수수 등의 증산, 품종 개발도 물론 필요하지만 선진국을 중심으로 시장성 높은 작물의 소비가 우선되어지는 상황에 맞추어 세계적으로 주식이 될 수 있는 새로운 곡류의 확보와 생산체제도 중요한 문제이다. 한편으로 생활의 향상에 따른 식물의 다양화와 건강지향의 관점으로 본 다 품목 소량형의 식생활을 하는 것이 식물성 allergy의 방지 측면으로서의 곡류 특히 잡곡류의 유효 이용이 부각되어진다. 이들 중 amarans, quinoa는 벼과 식물에 비교해서 광합성능이 좋은 C4식물로서 생장이 빠르고 동시에 비타민, 무기질, 지질이 풍부하고 구성 단백질 중에 필수 아미노산을 많이 함유하여 아미노산 등급도 높고 특히 영양 발란스도 우수하다. 또 cholesterol 저하작용, 식물섬유에 의한 대장암의 억제 작용 등이 잘 알려져 있다. 그리l고 quinoa에 대해서는 아메리카 항공우주국(NASA)에서 CELSS(Controlled Ecological Life Support System; 장기간 우주특무비행의 승선원을 위한 공기중의 이산화탄소를 제거하고 식량·산소·물을 만들어 내기 위해 식물을 이용하는 방법)에 적합한 작물 후보로써 선택되어 신규 식품소재로써 주목받고 있다. 이상과 같은 견지로부터 amarans, quinoa를 일상식화되고 있는 빵에 이용하기 위해 제빵성 및 혼합중의 반죽의 모든 성질에 대해서 검토했다. amarans는 초과의 Amaranthus에 속하고 주요 생산국은 아메리카, 멕시코, 페루등이지만 일본에서는 주로 A.hypochondriacus가 수입되어 이용 되어지고 있다.amarans의 가루는 단독으로는 점탄성 있는 반죽을 형성하지 않기 때문에 밀가루에 일부를 대용한 wheat flour dough를 사용하고 가정용 제빵기로 구워 최종 단계에까지의 제빵성 결과를 산출했다. amarans folur 5%의 대체에는 빵의 비용적이 비교적 증대했지만 그 이상 amarans flour을 대처하면 확연히 비용적은 감소했다. amarans flour 10% 대체에 hemicellulase 1250U 이상을 첨가하면 비용적은 눈에 띄게 증대했다. farinograph에 있어서 반죽의 안정성은 amarans flour 10% 대용에 현저히 감소했다. 반죽의 점탄성(아축응력, 탄성률, 점성계수)는 amarans flour 10%를 대용한 것이 무첨가한 것보다 많이 단단해졌음을 알 수 있었다. 혼합중의 반죽의 조사형 전자현미경 관찰로 amarans flour로 대체한 gluten이 단단해졌음을 알수 있었다. 유화제 stearly 칼슘, 혹은 hemicellulase를 amarans 10% 대체한 밀가루에 첨가하면 확연히 비용적을 증대시킬 수 있다는 사실을 알 수 있었다. quinoa는 명아주과 Chenopodium에 속하고 페루, 볼리비아 등의 고산지에서 재배 되어지는 것을 시료로 사용하였다. quinoa 분말은 중량의 5-20%을 quinoa를 대체하고 더욱이 분말중량에 대하여 0-200ppm의 lipase를 lipid(밀가루의 2-3배)에 대하여 품질개량제로서 이용했다. 그 결과 quinoa 대량 7.5%에서 비용적, gas cell이 가장 긍정적 결과를 산출했고 반죽의 조직구조가 강화되었다. 또 quinoa 대체에 의해 전분-지질 복합제의 흡열량이 증대된 것으로부터 전분-지질복합제의 형성 촉진이 시사되었다.이것으로 인하여 호화억제에 의한 노화 방지효과가 기대되었지만 실제로 빵의 노화는 현저히 진행되었다. 이것은 quinua 대체량 증가에 따른 반죽의 안정성이 저하되어 버린 것으로 생각되어진다. 더욱이 lipase를 첨가하면 반죽이 분화하는 경향이 보여졌지만 첨가량 75ppm에 있어서 상당히 비용적의 증대가 보였다. 이것은 lipase의 가수분해에 의해 생긴 monogliceride에 의한 유화각 일어나서 보존성이 개선되어진 것으로 quinoa를 보다 많이 빨에 이용하기 위해서는 lipaserk 품질개량제로서 유효하다는 것을 알 수 있었다. 또 lipase는 quinoa의 대체량이 비교적 많은 10-20%의 섭취가 곧 allergy 질환 문제의 개선책이 되는 것은 물론 amarans, quinoa에는 lysine, 함황아미노산이 많고 지질중의 지방산조성도 좋고 무기질도 많이 함유되어 있다. 이와같이 우리들 개인의 건강에 대한 배려도 있고 amarans, quinoa등의 식품재료를 적극적으로 사용할 수 있도록 유념해 두었으면 하는 바램이다.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47
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• pp.15-32
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• 2002

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s-1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great progress and success was obtained in development of high-quality japonica cultivars and quality evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice cultivars and special rices adaptable for food processing such as large kernel, chalky endosperm, aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer, Recently, new special rices such as extremely low-amylose dull or opaque non-glutinous endosperm mutants were developed. Also, a high-lysine rice variety was developed for higher nutritional utility. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and texture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak, hot paste and consistency viscosities of viscosities with year difference. The high-quality rice variety "IIpumbyeo" showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic microscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high probability of determination. The $\alpha$-amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were IIpumbyeo, Chucheongyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tonsil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, showed the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogradation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice breed. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large grain rices showed better suitability far fermentation and brewing. The glutinous rice were classified into nine different varietal groups based on various physicochemical and structural characteristics of endosperm. There was some close associations among these grain properties and large varietal difference in suitability to various traditional food processing. Our breeding efforts on improvement of rice quality for high palatability and processing utility or value-adding products in the future should focus on not only continuous enhancement of marketing and eating qualities but also the diversification in morphological, physicochemical and nutritional characteristics of rice grain suitable for processing various value-added rice foods.ice foods.

• Journal of Aquaculture
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• v.6 no.1
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• pp.1-12
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• 1993

Identification of blood cells and their physological functions in the cultured scallop, Patinopecten yessoensis collected from Abashiri Bay, Hokkaido, Japan were studied by electron microscopic structure and histological observations. The physiological function of each blood cell type was studied on the basis of its cytological structure, the lysosome in the blood cell and its phagocytosis. The blood cells were classified as Type I, Type II and Type III. The morphological characteristics of each blood cell type are as follows ; Type I : The cell is oval shaped and its cytoplasm contains comparatively low electron dense materials. The oval nucleus is sometimes ramified into two nuclei. Lumps of tubular smooth endoplasmic reticula and vacuoles are distributed near the nucleus. Type II : The cell appears long and oval shaped, and its cytoplasm contains high electron dense materials. The oval nucleus does not ramify, and large numbers of sac-like smooth endoplasmic reticula and free ribosomes are developed around the nucleus. No vacuoles exist in the cytoplasm Type 1II : The cell is round in shape and the electron density of the cytoplasm is the highest among the three types of cells because of large quantities of rough­surfaced endoplasmic reticula and no vacuoles. Particularly, the nucleus reveals a wheel-like shape owing to lumps of tuberous chromatin. The cells of Type I and II seem to have the role of carrying out phagocytosis on either foreign materials such as bacteria or endogenous old cells and the transport of nutritive materials. The type III cell, which has not been found in any bivalve species of non Pectinidae, may be said to have the function of production and the secretion of protein related to some humoral defense materials.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.146.2-147
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• 2003

콩 발효식품은 예로부터 단백질 식품원으로서 뿐만 아니라, 식생활에서 없어서는 안되는 매우 중요한 식품 중의 하나였다. 발효식품에 대한 연구가 부진하였던 과거에는 콩 발효식품은 하나의 식품군으로서의 중요성을 가질 뿐 큰 관심의 대상은 아니었다. 그러나 최근에는 많은 연구자들이 콩 발효시 생성되는 기능성 성분 및 생리활성 효과를 점차 밝혀냄으로서 주목을 받기 시작하였다. 따라서 본 실험에서도 콩 발효에 의한 생리활성 효과를 알아보기 위해 Ames법에 의한 항돌연변이원 효과를 실험하였다. 콩 발효는 국산콩을 이용하여 메주에서 분리한 Bacillus sp. 와 Aspergillus sp.를 복합 발효시켜 동결건조 후, 분쇄하여 실험에 사용하였다. 제조된 발효 콩 분말은 일반분석을 행하였으며, 70% 에탄올로 3회 추출하여 감압농축 후, hexane, chloroform ethyl acetate, butanol 및 aqueous로 분획하여 동결 건조시킨 후, S. typhimurium TA98 및 TA100 균주를 이용한 유전자 복귀 돌연변이 시험을 실시하였다. 그 결과, 70% 에탄을 추출물과 각각의 분획물 자체의 돌연변이원성은 없었다. 또한 항돌연변이원 실험에서는 발암물질로서 직접 돌연변이원인 4NQO와 MNNG, 간접 돌연변이원인 Trp-P-1을 이용하였다. 특히 이들 발암물질 중 MNNG(0.4 $\mu\textrm{g}$/plate)의 경우 TA100 균주에서 ehtyl acetate 분획물에서 다른 분획물보다 높은 86.6%의 억제 효과를 나타내었으며, 대부분의 분획물에서도 70%이상의 억제효과를 나타내었다. 또한 각 분획물에서 농도 의존적으로 억제효과 역시 높았으며, 분획물에 따라 서로 다른 억제효과를 나타내었다.아 저장할 때 대비 저온저장고에서는 111일 동안에 11.7%의 중량감모가 발생하였으나, 신기술투입 저온저장고에서는 5.6%의 중량감모만이 발생하여 약 50%의 중량감모를 줄일 수 있었으며, 배의 색깔이나 경도도 대비구 보다 우수하였다. 4. 배를 비닐로 포장하여 대비 저온저장고에 저장한 경우와 비닐로 포장하지 않고 신기술투입 저온저장고에 저장한 경우를 비교할 때 11월~다음해 1월 까지는 중량감모, 과피색깔 및 경도에 큰 차이가 없었으나, 2월부터는 비닐로 포장하여 대비 저온저장고에 저장한 배의 품질변화가 급격히 증가되어 중량감모, 과피색깔 및 경도가 신기술 투입시 보다 급속하게 나빠졌다.를 저장 25일 경과시까지 유지하였다. 수확 시 높은 품온을 갖고 있는 과일을 산지에서 예냉 처리를 한 후 저온 냉장차를 이용하여 유통한다면 관행 유통 구조보다 고품질의 포도를 유통시킬 수 있는 것으로 사료되며 앞으로는 완숙된 고 당도(12.0~15.0Bx)$^{\circ}$ 포도를 수확 한 즉시 예냉 처리하고 저온 유통한다면 보다 신선한 과일을 소비자에게 전달 할 수 있을 것이다.갈변물질이 생성되었다. 이와 같은 결과로 볼 때, BAAG의 처리는 BAAC의 경우보다 가격은 저렴하면서도 항균력은 우수한 천연 항균복합제재로써 농산물 식품원료에 적용하여 선도유지 기간을 연장할 수 있는 효과를 기대할 수 있었다. 과일 등의 포장제로서 이용할 가능성을 확인하였다.로 [-wh] 겹의문사는 복수 의미를 지닐 수 없 다. 그러면 단수 의미는 어떻게 생성되는가\ulcorner 본 논문에서는 표면적 형태에도 불구하고 [-wh]의미의 겹의문사는 병렬적 관계의 합성어가 아니라 내부구조를 지니지 않은 단순한 단어(minimal $X^{0}$

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.4
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• pp.1031-1040
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• 2015

Ultrstructural studies of germ cell differentiation and vitellogenesis in the oocytes of the female Rapana venosa in the brackish water area of Seomjin River were investigated by transmission electron microscope observations. In the early vitellogenic oocytes, the Golgi complex and mitochondria were involved in the formation of glycogen particle, lipid droplets, and yolk granules. In the late vitellogenic oocytes, the rough endoplasmic reticulum and multivesicular bodies were involved in the formation of proteid yolk granules in the cytoplasm. However, heterosynthetic vitellogenesis in this species were not observed in vitellogenic oocytes during oogenesis. A mature yolk granule was composed of three components: crystalline core, electron lucent cortex and the limiting membrane. As shown in some large gastropods, vitellogenesis in R. venosa occurred by way of endogenous autosynthesis without heterosythetic vitellogenesis (exogeneous endocytosis), which are found in the oocytes in bivalves. The mating period and spawning activity were related with the increases of seawater temperatures and salinities.

• Journal of Animal Science and Technology
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• v.45 no.1
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• pp.13-22
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• 2003

Growth Hormone (GH) gene is a member of gene family through the evolutionary process from a small common ancestral gene by a series of gene duplications. The role of the GH in growth and performance controls has been extensively studied in human, mice and livestock. Many researchers have considered GH as a strong candidate gene for evaluation of genetic polymorphisms that could be associated with economic traits in cattle. We report here a novel missense mutation within the exon 5 of the bovine Growth Hormone (bGH) gene. We could amplified 522 bp fragments from eight unrelated Hanwoo cattle by PCR, then, subsequently cloned and sequenced. An Msp I RFLP corresponding to a C to T transition was observed at position 2258 nt. From this result, we could predict a missense mutation (Arg to Trp) at codon 166 in a highly conserved region among many mammals. Codominant Mendelian segregation of the two alleles, Msp I (+) and Msp I (－), was observed in two full-sib F2 families (n = 32, African taurine Bos taurus ${\times}$ African zebu Bos indicus) and eight half-sib Hanwoo families. For the availability of genetic marker, we have performed PCR-RFLP with a large number of individual animals from 15 different cattle breeds (European and Asian taurines, and African indicines). Consideration of breed frequencies of Msp I (－) allele in relation to breed type and their geographic origins, shows higher frequencies in humped breeds or Asian cattle breeds than in humpless or European breeds. This result indicates that the missense mutation can be contributed the functional significance such as the signal transduction through the receptor binding, also may be used as a marker for selection of the economic traits in Hanwoo.

• Journal of Life Science
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• v.25 no.2
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• pp.121-129
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• 2015

Alginates are found in marine brown seaweeds and in extracellular biofilms secreted by some bacteria. Previously, we reported an oligoalginate lyase from Sphingomonas sp. MJ-3 (MJ3-Oal) that had an exolytic activity and protein sequence homology with endolytic polymannuronate (polyM) lyase in the N-terminal region. In this study, the MJ3-Oal was tested for both exolytic and endolytic activity by homology modeling using the crystal structure of Alg17c from Saccharophagus degradans 2-40T. The tyrosine residue at the $426^{th}$ position, which possibly formed a hydrogen bond with the substrate, was mutated to phenylalanine. The FPLC profiles showed that MJ3-Oal degraded alginate quickly to monomers as a final product through the oligmers, whereas the Tyr426Phe mutant showed only exolytic alginate lyase activity. $^1H$-NMR spectra also showed that MJ3-Oal degraded the endoglycosidic bond of polyM and polyMG (polymannuronate-guluronate) blocks. These results indicate that oligoalginate lyase from Sphingomonas sp. MJ-3 probably catalyzes the degradation of both exo- and endo-glycosidic bonds of alginate.

• Korean Journal of Food Science and Technology
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• v.8 no.4
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• pp.230-235
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• 1976

The current experiment has been carried out in order to find the chemical and physical properties of three species of the acorn starch. The results of the experiment are as follows. 1. Acorn is made up of 3.5-5.0% of lipid, 7.2-7.7% of protein, 71.6-76.3% of carbohydrate, and 1.9-2.2% of ash. 2. The purifying method of ether treated is better than that of 85% methanol treated for isolating pure starch. 3. Initial gelatinization temperature of the acorn starches ranged from $61-68^{\circ}C$; Quercus crispula Blume was the lowest and Quercus mongolica Fischer was the highest. On viscosity, Quercus mongolica Fischer shows the highest and Quercus crispula Blume shows the lowest. 4. It is estimated that the acorn starch lie halfway between those of the potato starch and the corn starch. By drying at $100^{\circ}C$, the crystal structure is destroyed first in the farther part of the lattice distance.