• Journal of Pharmaceutical Investigation
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• 제19권4호
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• pp.203-212
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• 1989

A proteolytic enzyme was extracted from Sarcodon aspratus (Berk) S. Ito by percolation method. Proteolytic activity of the extracted proteolytic enzyme (SAP) was compared with several digestives containing proteolytic enzymes. Potency of SAP was higher than that of the other digestives except for protease. The optimum pH ranse of SAP was similar to that of pancveatin and protease. SAP was more stable than pancreatin and protease under various temperature, alkaline pH, and metal ions. Bovine serum albumin hydrolysing activity of SAP was equivalent to that of pancreatin and protease in small intestine of rats. SAP demonstrated lower adsorption to antacids than pancreatin and protease. Among the mixtures of SAP and several antacids, magnesium oxide-SAP showed the highest proteolytic activity.

• Korean Journal of Microbiology
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• 제24권4호
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• pp.385-388
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• 1986

In a study of the aerobic growth of Baker's yeast (Saccharomyces cerevisiae) on Maxon-Johnson medium (with glucose as substrate) solidified with kudzu root starch, it was observed that between 8 and 24 hour incubation. 10 and 12% solids stimulated greater cell production than did 6 and 8% solids. The concentration of solids also affected thd secretion of protein from the yeast cells with the highest content of extracellular protein at 10-24 hour incubation stimulated by 10% starch solids.

• 한국생물공학회:학술대회논문집
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• 한국생물공학회 2000년도 추계학술발표대회 및 bio-venture fair
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• pp.447-450
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• 2000

Microorganism, including some bacteria isolated from soil, were found to secrete an extracellular soymilk-clotting enzyme. Using this bacterial enzyme experiments were carried out to optimize the hydrolyzing conditions for the production of soy peptides. The soy peptides produced by hydrolyzing 11S globulin with enzyme treatment at $65^{\circ}C$, pH 6.1, for 1hr were found to have a accessible possibility. The obtained coagulum by enzymatic reaction was very flocculation with fine structural formation. Properties of peptide Y and W of the enzyme hydrolysates at pH 6.1 were superior to that of isoelectric precipitation because these peptides were miscible with water in all proportions.

• YAKHAK HOEJI
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• 제42권5호
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• pp.480-486
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• 1998

Many antitumor and immune modulating components have been isolated from fungal extracts. In this study, the authors isolated the proteoglycans from cultured mycelia of Lentin us lepideus, including especially the acidic polysaccharide fraction, named lepidan. It was obtained by extraction with hot water followed by purification using DEAE cellulose anion exchange. To elucidate antitumor effects against different type of tumor, the proteoglycans were tested on sarcoma 180, C3H MCA clone 16 and P388 leukemia in vivo. Lepidan showed 58.3% of tumor inhibition against solid form of sarcoma 180 and 58.6% against MCA clone 16. But lepidan did not affect life span of mice against P388 leukemia. Also when Lepidan was applicated to MTT assay, it did not show any direct cytotoxicity against various tumor cells in vitro.

• Journal of Sericultural and Entomological Science
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• 11호
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• pp.59-62
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• 1970

Many a fine structures of nuclear polyhedrosis virus in Lepidoptera had been described by electron microscope. In the larva of Antheraea pernyi Guerin, the leading virus causing infectious disease in Korea is disclosed nuclear polyhedrosis virus, which embed bundles of virus particles in the molecular lattice of polyhedra protein. The number of virus particles within a bundle. is on the average four particles, which are enclosed in a intimate membrane closely surrounded with developing membrane. The bundles of four virus particlesare at random embedded in the polyhedra protein, which is originated from the so-called virogenic stroma of chromosom in the infected nuclear.

• Journal of Life Science
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• 제20권4호
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• pp.503-510
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• 2010

Most allergens have protease activities, suggesting that proteases may be a key link between Th2-type immune reactions in allergic responses. Protease activated receptor (PAR) 2 is activated via the proteolytic cleavage of its N-terminal domain by proteinases. To know the role of PAR2 in Aspergillus protease allergen activated Th2 immune responses in airway epithelial cells, we investigated and compared immune cell recruitment and level of chemokines and cytokines between PAR2 knock out (KO) mice and wild type (WT) mice. There were evident immune cell infiltrations into the bronchial alveolar lavage fluid (BALF) of WT mice, but the infiltrations in PAR2 KO mice were significantly lowered than those of WT mice. The IL-25, TSLP, and eotaxin gene expressions were profoundly increased after Aspergillus protease, but their expression was significantly lowered in PAR2 KO mice in this study. Compared to PAR2 KO mice, OVA specific IgE concentrations in serum of WT mice were quite increased; moreover, the IgE level of PAR2 KO mice was lower than in WT mice. The IL-25 expression by Aspergillus protease stimulation was significantly reduced by p38 specific inhibitor treatment. In this study, we determined that Th2 response was initiated with IL-25 and TSLP mRNA up-regulation in lung epithelial cells via PAR2 after Aspergillus protease allergen treatment.

• Korean journal of food and cookery science
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• 제26권5호
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• pp.530-536
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• 2010

This study was the tenderizing activity of fig and kiwifruit using meat cooking. Furthermore, the effects of various seasonings and flavor spices were investigated. The proteolytic activity of kiwifruit was 36,513 uM/g fruit, whereas that of fig was 24,131 uM/g fruit. The best amount of fruit for meat cooking was 3~5% for kiwifruit and 5% for fig among three different dilutions, 3%, 5% & 10%. The effect of fruit ratio showed that treatment with 'kiwifruit only' produced the best organoleptic results, and there was no significant difference between the kiwifruit and fig ratios, 3:0, 2:1, 1:1. The best marinating time for meat tenderizing by fig and kiwifruit was 6hr at $4^{\circ}C$. The best marinating temperature for meat tenderizing by fig and kiwifruit was $25^{\circ}C$ rather than $4^{\circ}C$. Fruit sauce containing basic seasonings such as soy sauce, sugar, oligosaccharides, and sesame oil had a pH of 4.64 for fig and 4.23 for kiwifruit. The addition of soy sauce, oligosaccharides, and rice wine decreased the proteolytic activity of the fruits. Fruit sauce containing basic seasonings, garlic, ginger, onion and scallion had a pH of 4.71 for fig and 4.43 for kiwifruit. Finely chopped garlic, finely chopped scallion, and pureed onion, finely chopped ginger, and pear juice, all increased the proteolytic activity of the fruits. There the fruit sauce containing seasonings and flavory spices for meat cooking improved the tenderness and preference in terms of sensory evaluation without undesirable taste or increased fruits.

• Journal of Nutrition and Health
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• 제2권4호
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• pp.143-153
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• 1969

For the purpose of the better dietary management and to emphasize of importance in nutrition education for 949 woman workers at the dormitory of wig factory in Seoul, the nutritional survey was conducted for seven days from August 13 th to 20 th of 1969. The survey included food and nutrient intakes, physical measurement, clinical findings and biochemical measurement were conducted for the randomly sampled 44 subjects. According to the survey results, their heights was under the standard and the 82% of the total subjects was the age ranges from 16 years to 20 years old. Their daily menu was not planned properly and the concept of 5 basic food groups was not utilized in their menu planning. The balanced meal should be emphasized in this factory. Calories and protein intakes are low compared with the recommended allowance and especially animal protein intake is low. Fat intake is only 8.8 grams for capita per day. Vitamins and minerals intake are also low. Clinical and biochemical survey indicated various vitamin deficiencies and anemia which is mostly due to the iron insufficiency.

• Journal of the Korean Society of Food Science and Nutrition
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• 제32권5호
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• pp.745-751
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• 2003

This study was carried out to investigate whether peptide produced from wheat protein by enzyme hydrolysis can be used as a natural antimicrobial agent. Antimicrobial peptide was obtained from wheat protein hydrolyzed by 7 of pretense. The produced antimicrobial peptide was purified through ultrafiltration, membrane filtration and HPLC and molecular weight and amino acid sequence of the purified antimicrobial peptide were determined. Among hydrolysate produced from wheat protein by 7 of protease, antimicrobial activity was observed for the peptide obtained from Asp. saito protease. The Asp. saito protease did produce antimicrobial hydrolysate showing the highest antimicrobial activity at reaction condition of 37$^{\circ}C$ and pH 6.0, but not at reaction condition above 5$0^{\circ}C$. Wheat protein hydrolysate was fractionated by membrane filtration and showed antimicrobial activity between molecular weight 1,000~3,000. The antimicrobial activity fraction obtained by membrane filtration was separated through HPLC and showed antimicrobial activity in the peak of retention time 31.1~31.8 min. We could convince this hydrolysate as heat-stable peptide since antimicrobial activity was maintained after treated with heat for 15 min at 121$^{\circ}C$. Molecular weight of antimicrobial peptide identified by MALDI-mass was 1,633. Amino acid sequence of antimicrobial peptide was cysteine, glycine, prolin, prolin, prolin, valine, valine, alanine, alanine and arginine.

• Microbiology and Biotechnology Letters
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• 제35권4호
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• pp.325-333
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• 2007

One bacterium with high proteinase production and spore-forming ability was isolated from korean traditional soybean paste(doenjang). The isolated strain was identified as Bacillus subtilis, based on gram-staining, biochemical properties and l6S rRNA gene sequencing, and designated as B. subtilis DJI. Its growth rate was very fast, and it reached its stationary phase within 9 h, and then started to form spores. Bacterial-koji and doenjang were prepared using B. subtilis DJI. Chemical components of the doenjang were determined after 2 months of aging period: amino nitrogen 507 mg%, crude protein 14.3%, crude fat 4.8% and water 54.9%. The composition of total and free amino acids and their ratios of doenjang were changed during the aging period. Among total amino acids in DJI doenjang, glutamic acid, aspartic acid, leucine and arginine were the major amino acids. The fibrinolytic activities of DJI doenjang and traditional doenjangs were 909.7 units/ml and $363.3{\sim}618.6\;units/ml$, respectively. Flavor compounds of DJI doenjang and traditional doenjang were extracted by SDE(simultaneous steam distillation and extraction), and analyzed by GC/MS; DJI doenjang possessed the typically favorable flavor compounds in traditional korean doenjang, with reduced off-flavor compounds.