• Title/Summary/Keyword: 단백 S

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Characterization of the high mannose asparagine-linked oligosaccharides synthesized by microfilariae of Dirofilaria immitis (심장사상충 자충이 합성한 high mannose asparagine-linked oligosaccharides의 분자화학적 분석)

  • 강승원
    • Parasites, Hosts and Diseases
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    • v.32 no.2
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    • pp.101-110
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    • 1994
  • This report describes the structures of high-mannose-type N-linked oligosaccharides in glycoproteins synthesized by the microfilariae of Diroflcrio immitis. Microfilariae of D. immitis were incubated in vitro in media containing 2-(3H) mannose to allow metabolic radiolabeling of the oligosaccharide moieties of newly synthesized glycoproteins. Glycopeptides were prepared from the radiolabeled glycoproteins by digestion with pronase and fractionation by chromatography on concanavalin A Sepharose. Thirty eight percent of 2- (3H) mannose incorporated into the microalariae of D. immitis glycopeptides was recovered in high mannose-type asparagine-linked oligosaccharides which were bound to the immobilized lectin. Upon treatment of 2-(3H) mannose labeled glycopeptides with endo - β- N- acetylglu co saminidase H , the high mannose type chains were released and their structures were determined by high performance liquid chromatography and exoglycosidase digestion. The major species of high mannose-type chains synthesized by microfilariae of D. immitis have the composition Man5GlcNAc2, Man6ClcNAc2, Man7GlcNAc2, and Man8GlcNAc2. Structural analyses indicate that these oligosaccharides are similar to high mannose-type chains synthesized by vertebrates.

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Isolation of GTP Binding Protein from Bovine Brain (소의 뇌로부터 GTP 결합단백질의 분리)

  • Kim, Jung-Hye
    • Journal of Yeungnam Medical Science
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    • v.10 no.2
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    • pp.360-368
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    • 1993
  • GTP binding protein (G-protein) associated with membrane and involved in signal transduction was isolated from bovine brain, and molecular weight of G protein was observed. As the results, cell membranes were homogenized from bovine brain tissues and proteins of membrane were gained using 1% cholate, and progressed the chromatography. The purification process was performed by step, DEAE-Sephacel, Ulttrogel AcA 34 and heptylamine-Sepharose column chromatography. The chromatographic fractions were confirmed by GTP binding assay and SDS-polyacrylamide gel electrophoresis. Molecular weight of $Go{\alpha}$ was revealed 39,000 dalton and $G{\beta}$ 36,000 dalton. One more step of heptylamine-Sepharose was enforced to purify the GTP binding protein. Finally I gained the GTP binding protein isolated subtype of $Go{\alpha}$ and $G{\beta}$.

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Expression of the red sea bream iridovirus (RSIV) capsid protein using a yeast surface display method (효모표면표출(YSD) 기법을 이용한 참돔 이리도바이러스(RSIV) 외피단백질의 발현)

  • Suh, Sung-Suk;Park, Mirye;Hwang, Jinik;Lee, Taek-Kyun
    • Journal of the Korea Academia-Industrial cooperation Society
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    • v.15 no.8
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    • pp.5412-5418
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    • 2014
  • The red seabream iridovirus (RSIV), which belongs to the iridoviridae, causes infectious fish diseases in many Asian countries, leading to considerable economic losses to the aquaculture industry. Using the yeast surface display (YSD) technique, a new experimental system was recently developed for the detection and identification of a variety of marine viruses. In this study, a coat protein gene of RSIV was synthesized based on the nucleotide sequence database and subcloned into the yeast expression vector, pCTCON2. The expression of viral coat proteins in the yeast strain, EBY100, was detected by flow cytometry and Western blot analysis. Finally, they were isolated from the yeast surface through a treatment with ${\beta}$-mercaptoethanol. The data suggests that the YSD system can be a useful method for acquiring coating proteins of marine viruses.

Isolation and Identification of Protease Producing Bacteria, Bacillus subtilis YG-95 from the Traditional Me-Ju and Its Production Conditions (전통메주로부터 Protease 생산 균주의 분리, 동정 및 효소 생산조건)

  • Byun, Young-Gag;Kim, Seong-Ho;Joo, Hyun-Kyu;Lee, Gap-Sang;Yim, Moo-Hyun
    • Applied Biological Chemistry
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    • v.41 no.5
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    • pp.342-348
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    • 1998
  • A bacteria producing protease against soy protein was isolated from various traditional Me-Ju, in order to improve utililization and characteritics of soy protein hydrolysates reduced bitterness and advanced flavors. The optimal culture conditions for protease production was investigated. The isolated bacteria was identified as Bacillus subtilis by morphological and physiological charateristics and named Bacillus subtilis YG-95. The optimal culture condition of liquid medium for protease production by Bacillus subtilis YG-95 composed of 3.5% soluble starch, 3.0% soy protein isolate, 0.25%, dextrose, 0.5% NaCl, 0.25% $K_2HPO_4$ with on initial pH of 7.6, for 60 hrs at $45^{\circ}C$.

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Studies on the Thermostability of Myofibrillar Proteins from Fresh Water Fish and Sea Water Fish (담수어와 해수어의 근원섬유단백질의 열안정성에 관한 연구)

  • 신완철;송재철;최석영;홍상필
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.30 no.4
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    • pp.574-578
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    • 2001
  • Myofibrillar proteins were prepared from red muscle and white muscle of fresh water fish and sea water fish, and their thermostabilities and effect of temperature on the myofibrillar ATPase activities were compared. Differences in temperature dependency of myofibrillar ATPase activities were found between two species. Thermodynamic data for inactivation of myofibrillar proteins, such as D value, Z value, $\Delta$ $H^{{\neq}}$, $\Delta$ $G^{{\neq}}$ and $\Delta$ $S^{\neq}$ revealed that thermostabilities of myofibrillar proteins from fresh water fish were higher than those from sea water fish, and that myofibrillar proteins from red muscle were more heat labile than those from white muscle.

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A Study on the Effect of Taste Preference on Harmony of Coffee Food (커피음식 조화도에 영향을 미치는 맛 선호도에 관한 연구)

  • Bok, Hye-Ja;Jin, Yang-Ho
    • Culinary science and hospitality research
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    • v.17 no.1
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    • pp.58-77
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    • 2011
  • In this study, the correlation between harmony of coffee-food and taste preference was examined by conducting an investigative analysis in oilier to find out taste preference having effect on the harmony of coffee-food. As a result of study, foreign food was perceived as having average level or higher harmony in confectionery and bread in harmony of coffee-food, coffee beans were perceived as being more harmonious than a coffee mix. Korean food was perceived as average or lower harmony with coffee with s relatively high level in rice cake, traditional snacks and Hangwa, all of which are traditional desserts. In the correlation between taste preference and harmony of coffee-food, foreign food was shown well-matched with coffee as sweet and salty tastes were low; however, for sour, hitter, spicy and plain tastes, the more preference they had, the better-matched they were. As a result, taste preference had effect on harmony with coffee-food. For foreign food, it was shown that sweet and plain tastes influenced it while bitter and plain tastes did in Korean food in general.

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Studies on the Functional Properties of Modified Soy Protein Isolate (변형대두 단백질의 기능 특성에 관한 연구)

  • Kim, Young-Sug;Hwang, Jae-Kwan;Cho, Eun-Kyung;Lee, Shin-Young;Pyun, Yu-Ryang
    • Korean Journal of Food Science and Technology
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    • v.17 no.5
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    • pp.383-388
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    • 1985
  • Soy protein isolate was acylated with succinic anhydride and acetic anhydride. The functional properties are markedly improved by acylation of the $\varepsilon$-amino groups. Acylation of the available amino groups shifted the isoelectric point from 4.5 to 4.0 and enhanced the solubility between pH 4.0-6.0. In the 0.03M-$CaCl_2$ solution the solubility of the modified soy protein is much larger than that of the unmodified protein above the isoelectric point. The emulsion properties and foaming properties also improved by the modification and the effects of pH on the properties paralleled its effect on protein solubility. The changes of reduced viscosity with concentration followed Huggin's equation and by modification the intrinsic viscosity of the soy protein increased and the interaction coefficient decreased.

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A study of relationship between stomach cancer and selenoproteins in Korean human blood serum (한국인 혈청에서의 셀레노 단백질과 위암과의 상관관계 연구)

  • Park, Myungsun;Pak, Yong-Nam
    • Analytical Science and Technology
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    • v.28 no.6
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    • pp.417-424
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    • 2015
  • In this study, the relationship between selenoprotein concentrations in blood and stomach cancer have been searched for Korean. The concentration of each selenoprotein in blood serum was analyzed and the correlation between the concentration and stomach cancer was studied to find a potential for using Selenium as a biomarker. In concentration determination, a simple calibration curve method was used with the monitoring of m/z 78 without the use of solid phase extraction. This is a lot more simple than the method using SPE with post column isotope dilution. The result obtained from the analysis of CRM BCR-637, 72.20±3.35 ng·g−1, showed similar value of reference value (81±7 ng·g−1). The total concentration of Se for the controlled group, cardiovascular patients group, was 105.70±21.20 ng·g−1. This value was the same as normal healthy person reported earlier. Each selenoprotein concentration of GPx, SelP and SeAlb was 26.12±7.84, 65.15±14.50, 14.43±6.99 ng·g−1, respectively. The distribution of each selenoprotein was 24.7%, 61.6%, and 13.7%, which was similar to the normal person. The result of stomach cancer patients, the total concentration of Se was 76.11±28.12 ng·g−1 and each concentration of GPx, SelP and SeAlb was 15.41±9.01, 50.83±17.91, and 9.87±5.21 ng·g−1, respectively. The total and each selenoprotein concentration level showed significant decrease for the stomach cancer patients. The level of decrease was 41.0% for GPx, 22.0% for SelP, and 31.6% for SeAlb. However, the distribution of each selenoprotein was not much different. Either total Selenium or each selenoprotein could be used as a possible index for the diagnosis of cancer. However, in age group study, it is shown that young age group (30's-40's) did not show much difference.

Biological Safety and B Cells Activation Effects of Stephania delavayi Diels

  • Park, Dae-Hun;Li, Yong-Chun;Shim, Jae-Gal;Xu, Hong-De;Li, Lan;Lee, Min-Jae;Kwon, Myung-Sang
    • Molecular & Cellular Toxicology
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    • v.5 no.1
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    • pp.93-98
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    • 2009
  • Stephania delavayi Diels. has been used as an immune activator or an anti-inflammatory drug in China. We examined the immune modulation effect and 7-days repeated-dose toxicity to validate its biological safety and efficiency. Mice were repeatedly administrated with 50 mg/kg S. delavayi Diels. daily by I.P for 7 days. S. delavayi Diels. induced B cell activation but had no effect on other immune cells such as T cell, natural killer (NK) cell, and macrophage ($M{\varphi}$). S. delavayi Diels.-treated group exhibited no statistical significance from the control group in physical conditions; body weight, complete blood count (CBC), serum biochemical indexes etc. There was no difference between the control group and S. delavayi Diels.-treated group in gross findings such as histopathological alteration. In conclusion, S. delavayi Diels. is safe above the dose of immune modulation.

Inhibitory Effect of Deer Antler Aqua-acupunture (DAA) on Cathepsin S Activity and Rheumatoid Arthritis in Rats (생쥐에서 녹용약침액이 자가항원제시형 Cathepsin S 활성의 저해와 류마티스 관절염 억제에 미치는 효과)

  • Abn, Hyung-jun;Kim, Kap-sung
    • Journal of Acupuncture Research
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    • v.20 no.3
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    • pp.104-116
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    • 2003
  • 목적 : 시스테인 단백분해 효소인 cathepsin는 인간과 생쥐의 항원제시세포에서 II형 주적합항원 불변사슬(MHC class II invariant chain)의 분해에 관여한다. 본 연구는 녹용 약침액이 류마티스 관절염 생쥐 모델의 골조직(연골과 활액) 유래 cathepsin 활성에 미치는 영향을 검정하였다. 방법 : 관절염 동물모델은 BALb/c계 생쥐를 생후 3일에 흉선 적출(3d-Tx)을 하여 만들었다. 동물모델의 골조직, 임파절세포, 비장 등을 녹용처치군과 대조군으로 나누어 cathepsin의 활성도 및 자가항원 특이(C-II-specific) T-세포의 활성도를 비교 분석하였다. 결과 : 각 장기에서 cathepsin S의 활성은 녹용약침 처치군에서 농도 의존적으로 유의성 있게 억제되었고, T-세포 특이 자가항원반응은 녹용약침 처치군의 임파절 세포에서 유의성있게 억제되었다. 그리고 T-세포 특이 자가항원 반응의 불활성화에는 녹용 10~20ug/ml의 용량으로 충분하였다. 결론 : 이러한 실험결과는 녹용 약침액이 cathepsin S를 선택적으로 억제시켜 류마티스 관절염과 같은 자가면역 질환에 유효한 치료약물로 사용될 수 있음을 시사한다.

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