• Journal of Aquaculture
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• v.8 no.1
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• pp.1-19
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• 1995

In red seabream, Pagrus major the female specific protein in the vitellogenic female serum was identified by Ouchterlony's immunodiffusion test and immunoelectrophoresis. The female specific serum protein might be vitellogenin based on the results of the immunological analysis for the male and vitellogenic female sera and crude egg extracts. Also, it was identified by the immunodiffusion test that the purified yolk protein from ovarian egg extracts has antigenic identities shared with the female specific serum protein. To study the relationship between the maturational stages of gonad and plasma levels of vitellogenin, these were measured from the late resting period (January) to the vitellogenic preiod (April) by the modified enzymeimmunoassay (EIA) using antiserum against yolk protein. The level of plasma vitellogenin began to increase in February (previtellogenesis stage) and continuously increased with the ovarian growth during the vitellogenesis period (March to April). The plasma vitellogenin levels were significantly different between the females and the males in February. Validation for the modified EIA system. was tested .The absorbance curve of serial dilutions of serum from the vitellogenic female was paralleled to the standard curve of yolk protein; $109\pm5.6\%$ recovery was achieved by the modified EIA. And the intraassay coefficients of variation were less than 10% within the concentration ranging from 31.3 ng/ml to 1,000 ng/ml. These findings suggest that the sex determination in adult red seabreams could be possible by using the modified EIA as early as in February.

• Korean Journal of Food Science and Technology
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• v.33 no.5
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• pp.603-610
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• 2001

The quality characteristics of soy yogurt prepared with different proteolytic enzymes and starter culture were evaluated. In order to facilitate the growth of lactic acid bacteria and subsequent production of lactic acid, soy protein isolate(SPI) was hydrolyzed using three kinds of proteases; one extracted from Aspergillus oryzae, bromelain and ${\alpha}-chymotrypsin$. The cultural systems employed thereafter for lactic fermentations were: 1) Bifidobacterium bifidum, 2) B. bifidum and Lactobacillus acidophilus, 3) B. bifidum and Lactobacillus bulgaricus. In soy yogurt, pH was more decreased by mixed culture method than single culture method with the accumulation of lactic acid. Viable cells of lactic acid bacteria in soy yogurts were measured $10^8$ CFU/g by the single culture method while $10^9$ CFU/g by the mixed culture method except ${\alpha}-chymotrypsin$ treatment. The amount of free amino acids in soy yogurts were substaintially increased by enzyme treatment. Viscosity was decreased by enzyme treatment, resulting in higher viscosity by ${\alpha}-chymotrypsin$ treatment. Water holding capacity was found to be higher in the single culture method in case of enzyme treatment. Among the various volatile flavor components isolated and identified after enzyme hydrolysis, acetaldehyde, ethanol, diacetyl, butyl alcohol contents tended to increase by lactic fermentation.

• Korean Journal of Food Science and Technology
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• v.18 no.2
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• pp.124-129
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• 1986

Soy yogurt beverage (SYB) was preapred from soy protein isolate. The effort of stabilizers or pH adjustment on the sedimentation of SYB curd and the microbiological quality of SYB during storage were investigated. The curd in SYB precipitated significantly during the first 24 hours of storage and the sedimentation of curd could be reduced by the addition of proper amount of CMC or PGA. The sedimentation of curd was also retarded by adjustment of pH of SYB. When SYB prepared by Lactobacillus acidophilus was kept at $5^{\circ}C$ for 48 days, the number of viable cells was not changed and titratable acidity increased gradually. When SYB prepared by L. bulgaricus was kept at $5^{\circ}C$ for 48 days, the number of viable cells decreased slightly and titratable acidity increased gradually.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.8 no.1
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• pp.1-4
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• 1970

To study the varital response of grain, protein and oil yield to different sowing dates and calcium levels in soybean, the most important crop as a protein source in Korea, this experiment was conducted in 1969. Three leading soybean varieties (Choongbukbaek, Ryooku＃3 and Changdanbaekmok) were sown at May 22,, June 11 and July 1 under 3 different calcium levels, 0.50 and 100kg per 10a respectively. The results are summarized as follows: 1. Ryonku ＃3 showed the highest grain yield because of the highest number of pods per hill. In order of protein content, and oil content of grain, Choongbukbaek>Ryooku＃3>Changdanbaekmok and Changdanbaekmok>Choogbukbaek>Ryooku＃3 were found. Ryooku＃3 also showed the highest protein and oil production per unit area owing to the highest grain yield. However. varietal differences of the grain yield the protein and the oil production per unit area varied along the different sowing dates. Interactions between varieties and sowing date on the grain yield should be considered in practice. 2. No difference in the grain yield was found between the first sowing date (May22) and the second (June11) on average. The grain yield in the plot of the third sowing date (July l)was strikingly decreased mainly by the smaller number of pods per hill. The protein and the oil content were not varied significantly by the different sowing dates. The protein and oil production per unit area were lowest in the plot of the third sowing date owing to the decreased grain yield. 3. More calcium application increased the number of branches per hill, the number of pods per hill, and the grain yield. The highest grain yield was found in the plot received 100 kg of calcium hydroxide per 10are. Protein content increased in higher calcium level, but oil content was highest in the plot of noncalcium. More protein production per unit area was gotten by more calcium application because of higher grain yield and protein content. all production increased in higher calcium level by the increased grain yield. 4. High plus (+) correlation was found between stem length and stem weight per hill stem length and grain weight, stem length and grain yield, stem weight per hill and number of pods per hill and grain weight, number of branches per hill and grain weight, number of pods per hill and grain yield, and grain weight and protein content of grain. Minus(-) correlation was recognized between number of pods per hill and grain weight.

• Journal of Sericultural and Entomological Science
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• v.33 no.1
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• pp.1-5
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• 1991

PBS soluble- and insoluble-extracts form silkworm eggs were analysed by native-PAGE and SDS-PAGE. During the embroyonic development, soluble proteins which are mainly composed of ESP, vitellin and 30K proteins showed similar degradation pattern in both electrophoretic analyses. Several peptides which seemed to be intermediated forms of yolk proteins were detected in latter part of embryogenesis, while a protein band newly appeared in one day elapsed after acid treatment. When insoluble extracts from silkworm eggs were analysed with SDS-PAGE, several peptides were detected at the later stages of the embryonic development, and newly hatched larvae. These peptides are considered to be structure proteins for embryonic morphogenesis.

• Proceedings of the KSAR Conference
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• 2002.06a
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• pp.80-80
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• 2002

소의 황체 조직내 임신특이단백질의 유무를 확인하기 위하여 도축장 유래의 난소 황체를 Ireland 등 (1980) 의 방법에 따라 발정주기중의 황체를 CLl(발정주기 1-4 일), CL2( 발정주기 5-10 일), CL3( 발정주기 11-17 일), 및 CL4(발정주기 18-20일)로 분류하였고 임신 황체는 임신일령을 추정하여 분류하였다. 황체 조직의 SDS-polyacrylamide gel electrophoresis를 위하여 native binding buffer(20mM sodium phosphate, 500mM sodium chloride, pH 7.8) 에서 homogenization 한 후 원심분리하여 상층액을 이용하였다. (중략)

• Korean Journal of Food Science and Technology
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• v.23 no.5
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• pp.646-648
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• 1991

A possibility of utilizing Chinese cabbage, a kind of renewable resources which is frequently overproduced in Korea, for the production of single cell protein was investigated. Saccharomyces cerevisiae and Candida utilis grew well in cabbage juice producing 4.3 and 5.1 g/l of dried yeast cells, respectively. Freezing fresh cabbage prior to juice extraction did not affect the growth of yeasts and the final cell yield.

• 대한치주과학회:학술대회논문집
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• 2002.11a
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• pp.114-114
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• 2002

• Korean Journal of Food Science and Technology
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• v.22 no.6
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• pp.700-706
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• 1990

The curd yogurt was prepared from milk or milk added with skim milk powder or soy proteins. Acid production by lactic acid bacteria in milk containing additive of 2% was investigated and quality of curd yogurt(sensory property and keeping quality) was examined. Some organic acids in curd yogurt were analyzed by HPLC. The soy proteins, particularly defatted soy flour or soy flour, stimulated acid production by lactic acid bacteria more than skim milk powder. Among the four organisms tested, Leuconostoc mesenteroides and Lactobacillus bulgaricus produced more acid than L. casei and L. delbrueckii. HPLC analysis of organic acids in curd yogurt showed that the amount of lactic acid and acetic acid markedly increased during the fermentation by L. bulgaricus for 24 hours while the amount of citric acid markedly decreased. The major organic acid produced during the fermentation was lactic acid. Addition of soy proteins to milk reduced sensory property of curd yogurt. Among the soy proteins tested, soy protein concentrate or soy protein isolate added sample showed better sensory acceptability than other samples. When curd yogurt was kept at $5^{\circ}C$ for two weeks, titratable acidity, pH and number of viable cells of curd yogurt were not changed.

• Journal of Periodontal and Implant Science
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• v.36 no.4
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• pp.863-878
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• 2006

Porphyromonas gingivalis는 치주질환을 야기하는 독성세균으로서, 구강상피세포에 p. gingivalis가 감염되었을 때, 세포형태에 변화를 초래함으로 인해 방어기작이 작동하게 된다. 치주질환과 관련되어 생성된 활성 산소종의 소거에 관여하는 항산화성분은 p. gingivalis 이 감염된 구강상피세포에서 그 분포와 발현수준이 달라지리라 예상된다. 따라서 이번 연구에서는 구강상피세포(KB 세포)에 p. gingivalis가 감염되었을 때 야기되는 활성산소종과 이를 소거하는 역할을 하는 항산화단백들의 역할들을 규명하고자 하였다. 활성산소종 형성을 조절하는 NADPH oxidase 중 NOX4와 Rac1 전사체는 구강상피세포에서 p. gingivalis세균에 의해 증가하였으며 $gp91^{phox}$, Rac2, $p47^{phox}$와 $p67^{phox}$는 세균에 의한 변화가 관찰되지 않았다. 반면에 $p40^{phox}$ 전사체는 감소하는 경향을 보였다. NOX1 전사체는 p. gingivalis 처리 30분 후 감소하였다가 60분 후에는 다시 증가하는 양상을 보였다. 같은 시간에 NOX 활성화 단백인 NOXA1은 감소하고, NOX 구성단백질인 NOXO1은 증가하는 경향을 보였다. p. gingivalis가 감염된 구강상피세포를 방어하는 항산화단백 발현수준을 평가한 결과, SOD1, 2, 3 모두 p. gingivalis 처리시간에 따라 증가하는 양상을 보였다. GPx 발현 양상도 SOD와 유사하게 나타났다. $H_2O_2$를 소거하는 Prx는 감염된 KB 세포에서 Prx4와 Prx5가 4-6배 증가하는 것을 알 수 있었다. 반면 endocytosis 과정 중 $H_2O_2$ 생산은 변화되지 않았다. 이번 연구의 결과, p. gingivalis의 감염은 KB 세포의 NOX4와 Rac1의 NADPH oxidase 발현을 증가시켰으며, NOX1은 NOXA1과 NOXO1의 조절에 의해 영향을 받음을 알 수 있었다. 또한 항산화기작으로는 SOD, GPx, Prx가 증가하였는데, 이것은 Prx4와 Prx5가 중요한 역할을 할 것을 시사하였다.