• The Korean Journal of Food And Nutrition
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• v.10 no.2
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• pp.246-253
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• 1997

This study was conducted to investigate the effect of protein kinds and levels on lipid metabolism in hypercholesterolemia rats. Male Sprague Dawley rats were administrated 1% cholesterol and 0.25% sodium cholate to induce hypercholesterolemia and were fed on diet containing two levels(7, 20%) of casein and soy protein respectively. The rats were sacrified after 5 weeks of feeding periods. Total lipid content in serum was decreased in proportion to level of protein and soy protein was more effective than casein in lipid-lowering effect. Serum triglyceride content was significantly decreased in proportion to level of protein and did not show significance by protein kind. Serum phospholipid content was more significantly decreased in 20% protein groups than that of 7% protein groups. Total cholesterol content in serum was significantly decreased by protein and were decreased in proportion to level of soy protein. Free cholesterol content did not show significance by protein level. The degree of decrease predominated in soy protein groups. Serum HDL-cholesterol content and RL-cholesterol were increased in proportion to level of protein and effect of soy protein was not more significantly than that of casein. Atherogenic index was significantly decreased in proportion to level of protein and soy protein groups were more effective. Serum LDL-, VLDL-cholesterol contents were more significantly decreased in 20% protein groups than that of 7% protein groups. Serum $\beta$-lipoprotein and chylomicrone-cholesterol contents also showed significantly decrease by soy protein.

• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.546-554
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• 1997

Gel-type yogurt was prepared from egg white powder (3%, w/v), glucose (2%, w/v) and four kinds of milk products (4%, w/v). The effects of milk product on acid production and growth of Lactobacillus were studied. The effects of milk product on sensory property and volatile aroma compounds were also studied. Acid production by L. acidophilus at 24 hr in samples containing milk product was significantly lower than that by L. acidophilus in milk (p<0.05). The sample containing casein produced less acid than the other samples. Number of viable cells of L. acidophilus at 24 hr in milk and samples containing milk product was $2.0{\times}10^{9}/mL$ and $5.0{\times}10^{8}{\sim}8.0{\times}10^{8}/mL$, respectively. Sensory property of the samples containing milk product was lower than that of milk yogurt (reference). However, sensory property of the sample containing casein was not significantly different from that of milk yogurt (p<0.05). The sample containing whey powder showed lower sensory score than other samples. Though the composition of volatile aroma compounds was slightly different from sample to sample, gas chromatographic analysis detected acetone, ethanol, diacetyl and acetoin in samples fermented by L. acidophilus.

• Korean journal of food and cookery science
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• v.12 no.2
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• pp.153-161
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• 1996

A curd yogurt was prepared from egg white powder (EWP) and casein added with sugars (glucose, fructose, lactose). The effects of sugar addition on acid production and growth of Lactobacillus were studied. The effects of sugar addition on sensory property and volatile aroma compounds were also studied. Acid production by L. acidophilus in EWP 2％ (W/V), casein 3％ (w/v) and sugar 0.5,1 or 2％ W/V) was lower than that of L. acidophilus in milk (control). Acid production in sample added with glucose or fructose of 1％ or 2% (W/V) was higher than that of 0.5% (W/V), while acid production in lactose added sample was not affected with the concentration of lactose. Number of viable cells of L. acidophilus at 24 hr in milk, glucose added sample, fructose added sample and lactose added sample was 3.6${\times}$10/Sup 9/, 5.6${\times}$10$\^$8/, 6.0${\times}$10$\^$8/,and 3.2${\times}$10$\^$7/, respectively. Through 30hr fermentation, acid production and number of viable cells of L. acidophilus in milk were higher than those of sugar added samples. Sensory property of fructose added sample was slightly better than that of milk yogurt (reference), while that of lactose added sample was significantly inferior. Though the composition of volatile aroma compounds was slightly different according to sample, gas chromatographic analysis detected acetone, ethanol, diacetyl and acetoin in samples fermented by L. acidophilus.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2000.06a
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• pp.87-87
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• 2000

• Korean Journal of Animal Reproduction
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• v.18 no.2
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• pp.133-139
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• 1994

Two human lactoferrin expression vectors(pCChcLf and pCChcLf-1) were constructed using rat $\beta$-casein gene and human lactoferrin cDNA. The recombinant DNAs containing human lactoferrin cDNA were microinjected into the fertilized eggs of hybrid mice (BDF1 : C57BL$\times$DBA) and the DNA-injected eggs were treansferred into the oviducts of foster mothers. Genomic DNAs were isolated from the tails of mice born from the microinjected eggs and analyzed by Southern blot analysis. As a result, 5 and 9 transgenic mice with CChcLf and CChcLf-1 gene were produced, respectively. To determine tissue-specificity of transgene expression, Northern blot analysis was performed. Female transgenic mice were killed at day 10 of lactation and total RNAs from various tissues were isolated. Based on Northern blot analysis, it was shown that transgene was mainly expressed in the mammary glands of transgenic mice. In addition, the human lactoferrin in milk was detected by enzyme-linked immunosorbent assay. For this study, milk was obtained from the mammary glands of the transgenic mice at day 10 of lactation. In line #2 of CChcLf and line #7 of CChcLf-1 transgenic mice, human lactoferrin was secreted into the milk at concentration levels of 340ng/ml and 60ng/ml, respectively.

• Journal of the Korean Society of Clothing and Textiles
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• v.24 no.2
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• pp.205-213
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• 2000

This study investigated the effect of mixing protease and lipase on detergency. The detergency of protein soiled, oil soiled and protein-oil soiled cloths and the relative hydrolytic activity of enzymes were examined. The protease-lipase added detergent solution was most effective for the removal of protein in protein-oil soiled cloths. This is because the lipase removed the protein that was physically bound to oil as well as the protease removed the protein. The protease added detergent solution was second effective, the lipase added detergent solution was third effective, and the detergent solution without protease and lipase was the least effective. The protease-lipase added detergent solution was also most effective in the oil removal from protein-oil soiled cloths. Unlike in protein removal, however, the protease added detergent solution was more effective in oil removal than the lipase added detergent solution. This is because the removal of oil bound to protein by protease was more effective than the removal of oil by lipase. In soiling-washing cycles, however, the effects of lipase increased, and as a result, the detergency of protease added detergent solution and the lipase added detergent solution became similar.

• Journal of the Korean Wood Science and Technology
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• v.31 no.1
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• pp.22-26
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• 2003

Particleboards (PBs) were made from Pinus densiflora thinning particle with urea-formaldehyde (UF) resin added casein and soybean as extender. The performance test results of the PB made showed that Pinus densiflora thinning log was suitable raw material for PB. As the extender addition in the UF resin was increased, the mechanical performance of the PB, bonded with the extended UF resin, were significantly decreased. However, casein and soybean can be used up to 15% and 20% of the UF resin solids respectively.

• Korean Journal of Microbiology
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• v.47 no.3
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• pp.249-254
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• 2011

Mycophenolic acid blocking the synthesis of xanthosine monophosphate is a nonnucleoside inhibitor of inosine monophosphate dehydrogenase. Therefore mycopholoic acid is a drug currently used as immunosuppressive agent in transplantation of heart, kidney and liver. Mycophenolic acid has been industrially produced through fermentation process by fungus Penicillium brevi-compactum. In this study, the profile of mycophenolic acid fermentation was observed in 5L-jar fermentor to investigate the utilization of carbon and nitrogen sources and the production of mycophenolic acid. It was investigated that what kind of carbon sources was better to cell growth and mycophenolic acid production. Fructose was the best carbon source for mycophenolic acid fermentation, but it is the most expensive one. Thereafter molasses containing sucrose as the supply source of fructose was confirmed to be the best carbon source for the industrial production. Use of molasses increased the fermentation yield of mycophenolic acid more than two times higher than glucose. It was confirmed that urea was the best inorganic nitrogen source, which did not give rise to sudden drop of culture pH. Addition of urea increased the fermentation yield of mycophenolic acid about 3.6 times higher than addition of ammonium nitrate as control. Casein, peptone and casamino acid originated from milk protein increased the fermentation yield of mycophenolic acid about 3.4 times higher than control. Peptone and casamino acid, which are casein hydrolysates, increased cell growth considerably as well.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1337-1344
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• 1999

Lactic acid bacteria fermented foods were prepared from egg white powder, casein and growth stimulating agent. pH change and growth of Lactbacillus acidophilus(KCTC 2182) during freeze drying were studied. The effects of freeze drying on sensory evaluation. hardness and volatile aroma compounds in freeze dried sample or reconstituted sample were also studied. Freezing and freeze drying did not affect pH of fermented samples. Number of viable cells in original fermented samples was markedly reduced during freezing or freeze drying. When number of viable cells in original fermented sampler was considered at 100%. survival ratio of viable cells after freezing was $72.0{\sim}82.4%$ and that after freeze dying $10.0{\sim}20.4%$. When sensory properties of original fermented samples were compared with those of freeze dried/reconstituted samples, sensory properties of original samples were generally better than those of freeze dried/reconstitute samples. However, the reconstitution property and the acceptability of freeze dried samples were good. Volatile aroma compounds in original fermented samples were reduced during freeze drying. The reduction degree of volatile aroma compounds varied with sample.

• Journal of Plant Biotechnology
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• v.39 no.3
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• pp.196-204
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• 2012

This study was carried out to develop reliable systems for somatic embryogenesis in oil palm tree (Elaeis guineensis Jacq.), and to verify the somaclonal variants by RAPD analysis. Embryogenic callus was induced successfully on modified half-strength MS medium containing $NaH_2PO_4{\cdot}2H_2O$ and casein. Embryogenic callus was further developed to somatic embryo mass (SEM), which is very hard and bonded tightly each other. Plantlets were proliferated when SEM was cultured on modified MS medium containing half strength $NH_4NO_3$, casein and L-ascorbic acid. Plantlets were transplanted into pots containing artificial soils. When RAPD analysis was conducted using randomly selected 95 in vitro plantlets and 19 random primers, somaclonal variation was detected using BNR35 primer. There was missing band around 1 kb in #22, #28, #35, and #77 plantlets. In addition, bands obtained from #28, #35, and #77 was much stronger than other normal bands. The blast results at NCBI revealed that somaclonal variation observed in this study was related to chloroplast genome of oil palm. The results also revealed that oil palm reproduction system through somatic embryogenesis is quite reliable and early detection of somaclonal variants seem to be possible at in vitro stage by RAPD analysis.