• Korean Journal of Microbiology
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• v.43 no.4
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• pp.285-291
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• 2007

According to the Baltimore Scheme, viruses are classified into 6 main classes based on their replication and coding strategies. Except for some small DNA viruses, most viruses code for their own polymerases: DNA-dependent DNA, RNA-dependent RNA and RNA-dependent DNA polymerases, all of which contain 4 common motifs. We undertook a phylogenetic study to establish the relationship between the Baltimore Scheme and viral polymerases. Amino acid sequence data sets of viral polymerases were taken from NCBI GenBank, and a multiple alignment was performed with CLUSTAL X program. Phylogenetic trees of viral polymerases constructed from the distance matrices were generally consistent with Baltimore Scheme with some minor exceptions. Interestingly, negative RNA viruses (Class V) could be further divided into 2 subgroups with segmented and non-segmented genomes. Thus, Baltimore Scheme for viral taxonomy could be supported by phylogenetic analysis based on the amino acid sequences of viral polymerases.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.4
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• pp.333-338
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• 1985

In this experiment, the contents of free amino acids, and nucleotides and their related compounds of dried cod products were analysed by amino acid autoanalyzer and HPLC. Proline, histidine, lysine and alanine were dominant amino acids in raw extracts, having $65.4\%$ of total free amino acid contents, but the contents of aspartic acid, serine, isoleucine and phenylalanine were low, and methionine, tyrosine and arginine were detected in trace amount. In free amino acid composition of dried products, abundant amino acids were glycine, histidine, lysine, proline and alanine. Such amino acid as aspartic acid, methionine, tyrosine and phenylalanine were poor. In extracts of storage sample, most free amino acids were increased in both sun dried products and hot air dried products, and glycine, histidine, lysine, proline and alanine were abundant amino acid, such amino acid as methionine, tyrosine and phenylalanine were poor. In raw cod, inosine and IMP were dominant contents which 18.5, $10.0{\mu}mole/g$ on dry base, respectively, but the contents of ATP, ADP, hypoxanthine and AMP were detected less than $3.2{\mu}mole/g$. ATP and ADP were decreased while IMP, inosine and hypoxanthine were increased during drying and storage of cod.

• Korean Journal of Veterinary Research
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• v.32 no.3
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• pp.399-402
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• 1992

The causative virus causing rabbit hepatitis has been further characterized by evaluating viral proteins and viral nucleic acids of purified viruses from the liver of the experimentally infected rabbits. Rabbit hepatitis virus has one major structural protein of 54 kilodaltons and some minor proteins. Vrial RNA was resistant to DNAse I. The size of viral nucleic acid of this virus was calculated to be about 7.5 kilobases. These findings indicate that rabbit hepatitis virus belongs to the family Caliciviridae.

• Korean Journal of Microbiology
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• v.24 no.3
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• pp.276-287
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• 1986

Chlorella ellipsoidea were cultured in the media containing rifampicin for 7 days. Aliquot cells were taken out after the inoculation and at intervals during cultivation and growth rate of Chlorella cells was measured. In order to investigate the effect of rifampicin on the nucleic acid synthesis, nucleic acid and RNA polymerase were extracted from chloroplast isolated from these cells, and the contents of nucleic acid and activity of enzyme were measured to compared with those of the control. The inhibitory concentration of rifampicin on growth was 80 ppm. The DNA contents in chloroplasts isolated were decreased 60% to compared with control, whole cells were markedly decreased 70% by rifampicin. The contents of base in the RNA were decreased 46% by rifampicin in shole cell, and 77% of base contents were decreased in chloroplast. Rifampicin also inhibited the activity of RNA polymerase, therefore whole cell was decreased 10% of activity and chloroplasts were decreased 42% of activity.

• Applied Biological Chemistry
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• v.15 no.3
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• pp.181-186
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• 1972

Wheat coleoptile sections were treated with either $1.5{\times}10^{-5}M$ ABA or $5×10^{-5}M$ IAA in vitro, the results may be summarized as follows, 1. The treatmert of IAA decreased the level of high molecular weight RNA F2 and F3 but that with ABA increased the F4 level. 2. IAA caused an increased activity of G2 isozyme, while ABA suppressed the activity of G3 isozyme. 3. The results may suggest that there may exist common effects of IAA and ABA on RNA and RNase. 4. The latent RNase activity caused by SH blocking reagent (p-hydroxymercury benzoate, Pb et al) was not observed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.1
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• pp.69-72
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• 1988

The free amino acids, nucleotides and their related compounds in soypaste made from native and improved meju and soypaste product purchased from the market were investigated by amino acid autoanalzer and HPLC, respectively. The glutamic acid contents in each soypaste were great in order of improved) native ) products. The total free amino acid contents in soypaste made from improved meju showed the highest level and those of the soypaste made from native meju showed the lowest level. GMP content in those made from native and improved me was greatest among the nucleotides and their related compounds.

• Korean Journal of Food Science and Technology
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• v.17 no.3
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• pp.223-226
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• 1985

The taste compounds including glycogen, nucleotides and their related compounds and free amino acid content of Raw, Boiled and Sun-dried and Boided and 1lot-air dried surf clam(Mactra veneriformis) were investigated. Crude protein and crude lipid content changed little after processing, but ash content of processed surf clam was increased 21.5%. Glycogen content was increased 6.7% in a processed surf clam. In nucleotides and their related compounds there are much ATP, ADP, IMP and Hypoxannthine in raw material, ATP, ADP, IMP content was decreased and Hypoxannthine disappeared after processing, In the raw extract, glycine, alanine, arginine were abundant, holding 85% of total free amino acid contents. After processing, generally 60% of raw material free amino acids content were existed.

• Microbiology and Biotechnology Letters
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• v.8 no.1
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• pp.1-8
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• 1980

Changes of nucleic acid related substances and their enzymes during rice makkulli koji making were observed and enzymological properties of crude enzymes were examined. The results obtained were as follows : (1) The amounst of acid soluble phosphorus were increased, while no remarkable changes were observed in the component of total phosphorus during koji making. (2) AMP and IMP were increased, while ADP and ATP were decreased gradually in the course of process. (3) Activities of nucleic acid degrading enzymes were increased with the lapse of time. (4) In the crude enzyme solution extracted from rice makkulli koji, the optimal pH of RNase was 4.0~5.0 and those of PDase PNase were 5.0. (5) RNase and PMase were stable at the range of pH 4.0~5.0 and PDase was stable at the pH 4.0. (6) The optimal temperature of RNase was 55$^{\circ}C$, and that of PDase was at the range of 50~55$^{\circ}C$, and 5$0^{\circ}C$ for PMase. (7) Among the three enzymes, the heat stability was in order RNase, PDase and PMase, and especially PMase was so heat labile that it was almost inactivated at 7$0^{\circ}C$ for 10 min. (8) Inhibition by metal ions and other inhibitors was disclosed : C $u^{++}$ and Z $n^{++}$ inhibited the activity of RNase, and C $u^{++}$, NaF and N $a_2$HP $O_4$ inhibited that of PDase, while C $u^{++}$ and NaF inhibited the PMase activity.ctivity.

• Journal of Life Science
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• v.14 no.5
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• pp.752-760
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• 2004

The function of the [4Fe-4S] cluster containing iron (Fe-) protein in nitrogenase catalysis is to serve as the nucleotide-dependent electron donor to the MoFe protein which contains the sites for substrate binding and reduction. The ability of the Fe protein to function in this manner is dependent on its ability to adopt the appropriate conformation for productive interaction with the MoFe protein and on its ability to change redox potentials to provide the driving force required for electron transfer. The MgADP-bound (or off) conformational state of the nitrogenase Fe protein structure described reveals mechanisms for long-range communication from the nucleotide-binding sites to control affinity of association with the MoFe protein component. Two pathways, termed switches I and II, appear to be integral to this nucleotide signal transduction mechanism. In addition, the structure of the MgADP bound Fe protein provides the basis for the changes in the biophysical properties of the [4Fe-4S] observed when Fe protein binds nucleotides. The structures of the nitrogenase Fe protein with defined amino acid substitutions in the nucleotide dependent signal transduction pathways of the Switch I and Switch II have been determined by X-ray diffraction methods. These two pathways have been also implicated by site directed mutagenesis studies, structural analysis and analogies to other proteins that utilize similar nucleotide dependent signal transduction pathways. We have examined the validity of the assignment of these pathways in linking the signals generated by MgATP binding and hydrolysis to macromolecular complex formation and intermolecular electron transfer. The results provide a structural basis for the observed biophysical and biochemical properties of the Fe protein variants and interactions within the nitrogenase Fe protein-MoFe protein complex.

• The Korean Journal of Food And Nutrition
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• v.11 no.2
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• pp.249-255
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• 1998

New drying method was tested comparison with a traditional one used for production of Kwamaegi, semi dry pacific saury in east coast area of Kyungbuk province. During 15 days of total drying period, change in nucleotides and free amino acids were measured in edible portion of pacific saury from different dry methods, natural(traditional) and artificial method. ADP and AMP detected in raw fish were decrease while IMP, inosine, hypoxanthine increased during drying period. K1 values expressed as(Hx+HxR$\times$100/Hx+HxR+IMP) increased gradually throughout drying period, indicating the decline of freshness by drying. Freshness judged by change in nucleotides and related compounds was better in samples from artificial drying than from natural one. Special flavors of Kwamaegi were regarded to be synergistic actions of IMP and some amino acids. Content of total free amino acids of raw fish comprised 2.9g by weight(100g) and sum of glutamic acid, aspartic acid and histidine was over 34% of total amino acid content. Glutamic acid content. Glutamic acid, aspartic acid contents were reduced rapidly from 3rd to 9th day more decrease by artifical drying than by natural drying. Lysine content were gradually increased under two different drying conditions and threonine didn't change by two drying conditions.