• The Korean Journal of Mycology
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• v.46 no.4
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• pp.511-518
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• 2018

Initiation of spore germination in filamentous fungi such as Aspergillus nidulans and Botrytis cinerea requires the presence of nutrients. In this study, involvement of sugar sensing machinery was suggested in the germination of A. nidulans spores. Germination did not occur when the spores of A. nidulans were incubated in distilled water, whereas they were successfully germinated in the presence of 5% glucose with a germination rate of over 98% after 6hr incubation. Similar results were obtained when the spores were incubated in the presence of various sugars such as fructose, sucrose, and starch. Interestingly, spore germination was not observed in the presence of D-arabinose, whereas L-arabinose could induce germination as determined by the formation of germ tubes, indicating the presence of sugar sensing machinery that distinguish between the enantiomers of sugars. This inference was further supported by a decrease in germination rate (less than 25%) upon treatment of spores with trypsin. Subsequent MALDI-TOF mass spectrometry analysis of the surface proteins of spores identified ten proteins among which eight were involved in sugar metabolism. Taken together, our results suggest that spore germination in A. nidulans is initiated by the interaction of sugars with sugar binding proteins on the surface of spores.

• Korean Journal of Food Science and Technology
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• v.17 no.4
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• pp.253-257
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• 1985

Effects of four kinds of phosphate complex on the water holding capacity (W.H.C) and protein solubility of yellow-corvenia (Pseudosciance manchurica) and hair tail (Tichurus lepturus) meat paste were investigated. The formulations of four kinds of phosphate complex employed to this experiment were made by mixing several phosphates such as sodium polyphosphate, sodium pyro-phosphate, sodium acid pyro-phosphate, potassium pyro-phosphate, sodium tetra meta-phosphate, sodium ultra meta-phosphate and sodium hexa meta-phosphate, and monoglyceride at different mixture ratios. Among the four kinds of phosphate complex, phosphate B complex which was formulated by mixing sodium poly-phosphate 50%, sodium pyrophosphate 20%, sodium tetra meta-phosphate 20%, sodium acid pyrophosphate 5% and sodium ultra meta-phosphate 5% was most effective on enhancing the W.H.C and protein solubility of yellow corvenia meat paste, and in case of hair tail meat paste, phosphate C complex which was formulated by mining sodium poly-phosphate 40%, sodium pyro-phosphate 30%, potassium pyro-phosphate 15%, sodium tetra meta-phosphate 10%, and sodium hexa meta-phosphate 5% was more effective than other phosphate complex, and their optimum addition level was 0.4% respectively in weight of fish meat paste. Texture characteristics such as hardness, cohesiveness, and springiness value of Kamaboko (fish meat paste product) were evaluated as best when 0.3% of phosphate B complex was added. The optimum cooking condition of Kamaboko to get good texture was heating for 45 mimutes at $85^{\circ}C$.

• The Korean Journal of Food And Nutrition
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• v.10 no.4
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• pp.544-548
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• 1997

Effects of four kinds of phosphate complex on the water holding capacity(W.H.C) and protein solubility of yellow-corvenia(Pseudosciance manchurica) and hair tail(Trichurus lepturns) meat paste were investigated. The formulations of four kinds of phosphate complex employed to this experiment were made by mixing several phosphates such as sodium polyphosphate, sodium pyro-phosphate, sodium acid pyro-phosphate, potassium pyro-phosphate, sodium tetra meta-phosphate, sodium ultra meta-phosphate and sodium hexa meta-phosphate, and monoglyceride at different mixture ratios. Among the four kinds of phosphate complex, phosphate B complex which was formulated by mixing sodium poly-phosphate 50%, sodium pyro-phosphate 20%, sodium tetra meta-phosphate 20%, sodium acid pyrophosphate 5% and sodium ultra meta-phosphate 5% was most effective on enhancing the W.H.C and protein solubility of yellow corvenia meat paste, and in case of hair tail meat paste, phosphate C complex which was formulated by mixing sodium poly-phosphate 40%, sodium pyro-phosphate 30%, potassium pyro-phosphate 15%, sodium tetra meta-phosphate 10%, and sodium hexa meta-phosphate 5% was more effective than other phosphate complex, and their optimum addition level was 0.4% respectively in weight of fish meat paste. Texture characteristics such as hardness, cohesiveness, and springiness value of Kamaboko(fish meat paste product) were evaluated as best when 0.3% of phosphate B complex was added. The optimum cooking condition of Kamaboko to get good texture was heating for 45 minutes at 85$^{\circ}C$.

• Food Science of Animal Resources
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• v.30 no.1
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• pp.95-101
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• 2010

Folate loaded WPI (whey protein isolate) nanoparticles were prepared using the cold-induced gelation process. The aim of this work was to investigate the effects of process parameters, such as the concentration of the WPI solution, pH, temperature, etc, on the properties of nanoparticles. The results show that the smallest nanoparticles were obtained when a WPI concentration of 1% was used at a pH of 8.0 (<330 nm). In the case of the concentration of $CaCO_3$, the smallest particles were obtained at a concentration of 5 mM. Alginate produced the smallest mean size with the narrowest particle size distribution, while the largest particles were prepared with k-carrageenan. As the w:o ratio increased, the mean particle size also increased. When the release profile was analyzed, the particles were shown to be stable for more than 6 h at a pH of 1.2, where almost all of the folic acid was released within 2 h in the dissolution media of PBS at a pH of 7.4. Thus, the process parameters appear to be important factors that affect the properties of nanoparticles.

• Journal of Nutrition and Health
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• v.10 no.1
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• pp.34-37
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• 1977

Quantitative analysis of the fatty acids contained in Duck meat was carried out by the Gas Chromatography with Flame ionization Detector, The general components and chemical constants have been performed with A.O.A.C. methods. The results art summarized as follows : 1. General composition of Duck meat come out to be 64.87% moisture, 19.06% protein, 17.05% fat, and 1.02% ash. 2. It was investigated that extraction of lipids were performed by Soxhlet extractor for 12 hours. Amounts of lipids were extracted 79.57% in ethylether, 70.15% in chloroform, and 72.35% in n-hexane. 3. Chemical constants of lipids in Duck meat were obtained as follows : Saponification number 201.5, Acid number 5.01, Iodine number 50.1 and Carbonyl number 4.5 4. It was investigated that the fatty acid component were quantitatively determined by the gas chromatography : Linolenic acid 1.6%, Linoleic acid 19.9%, Oleic acid 45.9%, Stearic acid 3.1% Palmitic acid 17.2% and Myristic acid 0.12% in leg portion. Linolenic acid 1.7% Linoleic acid 17.2%, Oleic acid 51.2%, Stearic acid 3.3%, Palmitic acid 17.1% and Myristic acid 0.17% in breast portion. 5. Cholesterol of blood, breast and leg portion fat in Duck were obtained as follows : Total cholesterol 200 mg%, 260 mg% , and 400 mg% respectively; cholesterol ester 120mg%, 151 mg%, and 240mg% respectively.

• Korean journal of food and cookery science
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• v.11 no.4
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• pp.330-336
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• 1995

The purpose of this study was to investigated the effect of the addition of the fruit and powder (0, 5, 10, 15, 20％) from the fruit of paper mulberry (Broussonetia kazinoki Siebold) on the tenderness and palatability of Jangchorim. When up to 20％ of the fruit of paper mulberry contributes to 6.2∼7.0％ decreasing rate in shear force while its powder, a 10.2∼18.4％ reduction rate. And according to the increasing of fruits of paper mulberry added, regardless of its types, cooking loss was somewhat decreased, redness of surface of cooked beef and free amino acid content extractes in the liquid part of Jangchorim was generally increased. Na, K, P, Ca, and Mg was so forth in quantity order. In sensory characteristics, the 15％ fruit of paper mulberry additive group and the 10％ additive group in the its powder type showed the most favorable response.

• KSBB Journal
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• v.20 no.3
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• pp.233-237
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• 2005

In order to investigate the feasibility of 30K protein from silkworm (Bombyx mori) hemolymph (SH) on the proliferation of human cells, a simple separating procedure by anion-exchange chromatography system with Q-Sepharose fast flow gel was established. The 30K protein was eluted with an optimized condition of 0.16 M sodium chloride in 20 mM tris buffer (pH 9.0). The separated 30K protein at three concentrations of 0.04, 0.12, and 0.4 mg/ml was added to the culture medium with various human cells, such as chondrocytes, periosteum-derived cells, and MRC-5 cells, and their growth rates were measured. The cell growth rate at protein concentration of 0.4 mg/ml was always higher than that without 30K protein in all human cells tested, suggesting that the 30K protein has positive effect on the increase of the life span of human cells.

• Journal of Life Science
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• v.29 no.8
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• pp.854-860
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• 2019

This study investigated the optimum pH conditions for efficient extraction of protein from defatted Tenebrio molitor (TM) larvae. We examined the anti-inflammatory effect of protein derived from defatted TM larvae obtained by an alkaline extraction method. Six extraction pH values (7, 8, 9, 10, 11, and 12) and three precipitation pH values (2, 4, and 6) were used. The protein content, browning degree, and recovery yield of the protein obtained under each pH condition were determined. For efficient extraction of protein from defatted TM larvae, a combination of an extraction pH of 9 and precipitation pH of 4 resulted in a 32.4% recovery yield based on the extraction value and degree of browning. To determine whether the protein ameliorated inflammation by inhibition of macrophage activation by lipopolysaccharides (LPS), we measured nitric oxide (NO), cyclooxygenase-2 (COX-2), and inducible nitric oxide synthase (iNOS) expression in LPS-stimulated raw 264.7 macrophage cells. The protein markedly inhibited the production of NO without cytotoxicity and reduced the expression level of COX-2 and iNOS protein through the regulation of mitogen-activated protein kinases (MAPKs) and nuclear factor kappa B ($NF-{\kappa}B$) signaling. These results suggested that protein derived from TM larvae could have potential applications in anti-inflammatory therapeutic agents and protein supplements.

• Journal of Ginseng Research
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• v.24 no.3
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• pp.128-133
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• 2000

A high molecular (more than 10 kDa) fraction, showing mitogenic and comitogenic activities in spleen cells of mouse, was isolated from water extract of ginseng. The crude protein substance prepared by 80% (NH$_4$)$_2$SO$_4$ precipitation from this fraction was purified and isolated by DEAE Sepharose column chromatography. Among the fractions eluted, it was found that four kinds of fractions eluted with 0 to 1 M NaCl gradient were glycoproteins, which induced proliferation of spleen cells and increased NO production in macrophages. Among them, F-2 fraction, which contained 35.9% protein,49.4% neutral sugar and 12.5% uronic acid, was found to show mitogenic activity as strong as that of LPS (lipopolysaccharide) at a concentration of 100 $\mu\textrm{g}$/ml and to remarkably stimulate NO production by murine macrophages at a concentration of 500 $\mu\textrm{g}$/ml. When F-2 is deproteinized, the mitogenic activity of F-2 was decreased significantly to 70.9% as compared with that of F-2. This results suggests that the protein moiety of F-2 may play an important role in immunomodulating activity of glycoprotein from the root of Panax ginseng.

• Journal of Sericultural and Entomological Science
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• v.52 no.1
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• pp.45-51
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• 2014

A cecropin-A gene was isolated from the immunized larvae of the Japanese oak silkworm, Antheraea yamamai and designed Ay-CecA. The complete Ay-CecA cDNA consists of 419 nucleotides with 195 bp open reading frame encoding a 64 amino acid precursor that contains a putative 22-residue signal peptide, a 4-residue propetide and a 37-residue mature peptide with a theoretical mass of 4046.81. The deduced amino acid sequence of the peptide evidenced a significant degree of identity (62 ~ 78% identity) with other lepidopteran cecropins. Like many insect cecropin, Ay-CecA also harbored a glycine residue for C-terminal amidation at the C-end, which suggests potential amidation. To understand this peptide better, we successfully expressed bioactive recombinant Ay-CecA in Escherichia coli that are highly sensitive to the mature peptide. For this, we fused mature Ay-CecA gene with insoluble protein ketosteroid isomerase (KSI) gene to avoid the cell death during induction. The fusion KSI-CecA protein was expressed as inclusion body. The expressed fusion protein was purified by Ni-NTA immobilized metal affinity chromatography (IMAC), and cleaved by cyanogen bromide (CNBr) to release recombinant Ay-CecA. The purified recombinant Ay-CecA showed considerably antibacterial activity against Gram-negative bacteria, E. cori ML 35, Klebsiella pneumonia and Pseudomonas aeruginosa. Our results proved that this peptide with a potent antibacterial activity may play a role in the immune response of Japanese oak silkworm.