• Applied Biological Chemistry
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• v.32 no.3
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• pp.278-285
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• 1989

Effects of cooking and drying methods on the taste component and microstructure of shrimp, Metapenaeus joyneri, were investigated. The nucleotides and their related compounds of fresh shirmp such as ATP, ADP, AMP, IMP, inosine and hypoxanthine were detected. AMP was detected as a trace amount in fresh shrimp, however, it increased up to $23.5{\sim}45.7{\mu}$ moles with cooking and drying due to the decomposition of ATP and ADP to AMP during cooking and drying. The major component of the free amino acids of fresh shrimp was arginine followed by glycine, lysine, proline and alanine. These free amino acids contents were 70% of the total free amino acids. One hundred grams of fresh shrimp contained 1,198mg (dry basis) of the total free amino acids. However, for hot air and freeze dried cooked shrimps it was decreased down to 342mg (dry basis) and 503mg (dry basis), respectively. It might be due to the dissolution of soluble amino acids during cooking. Hot air-and freeze-dried fresh shrimps was higher in hardness and brittleness but lower in cohesiveness and gumminess than hot air-and freeze-dried ones with boiling and microwave heating. Freeze dried shrimp had softer myofibril texture than hot air dried one. At the same time, more dense and multiporous structure in the tissue could be obtained from the hot air and freeze drying, respectively, after microwave heating of shrimps.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.36 no.1
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• pp.18-23
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• 2003

We investigated the changes of free amino acid, ATP related compounds and sensory evaluation during ripening of dry or brine salted-anchovy. The total free amino acid content of the salted-anchovy ripened at $20^{\circ}C$ was higher than that of the salted-anchovy ripened at $5^{\circ}C.$ The IMP content of raw anchovy was higher than that of any other ATP related compound and decreased rapidly during ripening, resulting in increased hypoxanthin (Hx). The sensory evaluation results indicated 5 and 4 months for dry and brine salted-anchovy, respectively, as the minimum time required to obtain an adequate ripened salted-anchovy. We concluded that processing condition of ripened salted-anchovy was to ripened for 5 months at $5^{\circ}C$ by drying salting method.

• Journal of Life Science
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• v.26 no.2
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• pp.265-274
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• 2016

Toxin-antitoxin (TA) systems are ubiquitous genetic modules that are evolutionally conserved in bacteria and archaea. TA systems composed of an intracellular toxin and its antidote (antitoxin) are currently classified into five types. Commonly, activation of toxins under stress conditions inhibits diverse cellular processes and consequently induces cell death or reversible growth inhibition. These effects of toxins play various physiological roles in such as regulation of gene expression, growth control (stress response), programmed cell arrest, persister cells, programmed cell death, phage protection, stabilization of mobile genetic elements or postsegregational killing of plasmid-free cells. Accordingly, bacterial TA systems are commonly considered as stress-responsive genetic modules. However, molecule screening for activation of toxin in TA system is available as development of antimicrobial agents. In addition, cytotoxic effect induced by toxin is used as effective cloning method with antitoxic effect of antitoxin; consequently cells containing cloning vector inserted a target gene can survive and false-positive transformants are removed. Also, TA system is applicable to efficient single protein production in biotechnology industry because toxins that are site-specific ribonuclease inhibit protein synthesis except for target protein. Furthermore, some TA systems that induce apoptosis in eukaryotic cells such as cancer cells or virus-infected cells would have a wide range of applications in eukaryotes, and it will lead to new ways of treating human disease. In this review, we summarize the current knowledge on bacterial TA systems and their applications.

• The Korean Journal of Food And Nutrition
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• v.18 no.4
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• pp.316-324
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• 2005

The objectives of this study were to examine effect of ion chip and yellow soil on the growth and physicochemical characteristics of soybean sprouts. The weight and length increased rapidly in soybean sprouts cultivated for 4 days and then the increases slowed. Ascorbic acid increased rapidly after day 6 in soybean sprouts cultivated with ionized water (I.W), $1.0\%$ yellow soil in tap water (T.W+l.0) and $1.0\%$ yellow soil in ionized water (I.W+l.0). The detected content of minerals such as Mg, Ca, K and Fe in soybean sprouts was higher than other minerals. Iron content was the highest in soybean sprouts cultivated by I.W+1.0. The detected levels of glutamic acid in soybean sprouts cultivated for 4 days with ionized water was higher than in those grown with tap water. In all soybean sprouts, nucleotides such as UMP, CMP, AMP, Hx and soluble free sugars like sucrose, raffinose, stachylose were detected, and the levels of UMP were found to be the highest among nucleotides and sucrose among free sugars.

• Journal of fish pathology
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• v.23 no.3
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• pp.335-342
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• 2010

In 2008, mass mortality was observed in paradise fish Macropodus opercularis which was imported from Indonesia. PCR of these fish found positive for megalocytivirus and Mycobacterium sp., while an unidentified virus was culture-isolated using CHSE-214 cells. In the present study, we investigated characterization of the unidentified virus and its pathogenicity to determine whether the virus was the causative agent of the mass mortality of paradise fish. The unidentified virus induced cytopathic effect (CPE) with syncytia in CHSE-214 and other fish cells, BF-2, GF, SSN-1, FSP and FFN. The virus was resistant against treatments with IUdR, chloroform, acidity at pH 3, basicity at pH 11 and high temperature at $56^{\circ}C$ for 3h. By electron microscopy, the viral particles were spherical having a double capsid structure with approximately 65 nm in external diameter. Viral genome was composed of at least 10-segmented RNA with sizes ranging from 0.7 kb to 3.6 kb. Based on these characters, this virus can be classified into family Reoviridae. This reovirus did not cause any mortality in an artificial experiment conducted by injecting the virus to paradise fish. This indicates that the reovirus is not only responsible for the mass mortality of paradise fish in 2008.

• Food Science of Animal Resources
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• v.27 no.4
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• pp.401-408
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• 2007

This study examined the histochemical and physiological characteristics during Korean native Ogol chickens (KNOC) development. The body weight, Pectoralis major and soleus muscle weights, and muscle samples were taken at hatching as well as at 3, 5, and 15 weeks of age. The fiber characteristics of the Pectoralis major and soleus muscles from the KNOC at hatching to 15 weeks of age were determined, and the deoxyribonucleic acid (DNA), ribonucleic acid (RNA), and protein concentrations were measured from the left Pectoralis major muscles. A greater increase in body and muscle weights was detected between hatching and 3 weeks of age than during any other period. Moreover, the cross sectional area (CSA) of the fibers, as well as the total concentration of DNA, RNA, and protein also showed a greater increase betweenhatching and 3 weeks of age than during any other period. The KNOC breed is a dual purpose breed, however, the it has lower body and muscle weights than commercial meat type chickens or layer type chickens. Moreover, the KNOC breed has a small muscle fiber CSA of and a low nucleic acid concentration.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.152-156
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• 1996

Taste components of traditional kochujang from 55 households were investigated. The major free sugars in traditional kochujang (fermented hot pepper-soybean paste) were glucose $(8.21{\pm}5.62%)$ and maltose $(6.95{\pm}7.27%)$ and the minors were fructose $(1.88{\pm}1.27%)$ and sucrose $(1.05{\pm}1.21%)$. Succinic $(901.83{\pm}826.23\;mg%)$, citric $(484.16{\pm}242.89\;mg%)$ and lactic $(381.63{\pm}367.88\;mg%)$ acids in traditional kochujang were found in large amounts and acetic, oxalic, and formic acids in smaller amounts. The traditional kochujang contained large amounts of proline $(10.66{\pm}6.27\;mg%)$, glutamic acid $(9.27{\pm}10.97\;mg%)$, aspartic acid $(9.14{\pm}5.84\;mg%)$, lysine $(6.19{\pm}6.66\;mg%)$, and serine $(5.72{\pm}3.79\;mg%)$, and the total free amino acid content was 64.35mg%. Among the nucleotides and their related compounds in traditional kochujang, CMP $(42.90{\pm}28.16\;mg%)$ were the most abundant major compounds and hypoxanthine $(6.86{\pm}3.45\;mg%)$, IMP $(5.59{\pm}5.84\;mg%)$, inosine $(4.58{\pm}6.91\;mg%)$ and GMP$(3.36{\pm}3.93\;mg%)$ were found in smaller amounts, and AMP and UMP were also found in minor.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.666-672
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• 2002

Changes in chemical characteristic, microflora, and sensory evaluation of fish sauce extracted at an interval of one week from fermented solution were investigated. pH was reduced from 6.0 to 4.5, and trimethylamine oxide from 132.5 to 87.2 mg/100g during fermenting periods. Trimethylamine increased from 5.6 to 50.2 mg/100g, and volatile basic nitrogen from 48.3 to 232.5 mg/100g. Bacterial flora isolated from the fish sauce were 70% Lactobacillus sp. and 13% Bacillus sp. Among the free amino acids, alanine, glutamic acid, valine, and methionine contents constitute 40% of the total free amino acids. Major non-volatile organic acid of the fish sauce was lactic acid (76%). Sensory evaluation results of the fish sauce were higher than the traditional soybean sauce after 28 days of fermentation.

• Journal of Radiation Industry
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• v.3 no.1
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• pp.13-18
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• 2009

In earlier investigations, seeds of Perilla frutescens(L.) Britt. cv. Chookyoupjaso were irradiated with 200 Gy gamma ray to generate mutagenesis. The aim of this study is to investigate the effects of a hexane extract from Perilla frutescens (L.) Britt. cv. Chookyoupjaso mutant 45 on the actions of anti-inflammatory activity on inducible nitric oxide synthase, and an identification of the major active compound. The hexane extract from P. frutescens exhibited activity of inhibition of a NO production ($IC_{50}$, $295.1{\mu}g\;ml^{-1}$). The hexane extract was further divided into subfractions by silica-gel chromatogarphy. Inhibition of the NO production by various fractions was assayed in LPS-stimulated RAW 264.7 cells. Among the seven fractions, the 5th fraction was the most effective ($IC_{50}$, $19.5{\mu}g\;ml^{-1}$). The 5th fraction suppressed the expression of protein of iNOS in LPS-induced RAW 264.7 cells, and GC/MS analyses showed that isoegomaketone is a major bio-active compound in the 5th fraction. The result indicated that isoegomaketone has a good potential to be developed as an anti-inflammation agent.

• The Korean Journal of Blood Transfusion
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• v.29 no.3
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• pp.310-319
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• 2018

Background: Research on next-generation sequencing (NGS)-based HLA typing is active. To resolve the phase ambiguity and long turn-around-time of conventional high resolution HLA typing, this study developed a NGS-based high resolution HLA typing method that can handle large-scale samples within an efficient testing time. Methods: For HLA NGS, the condition of nucleic acid extraction, library construction, PCR mechanism, and HLA typing with bioinformatics were developed. To confirm the accuracy of the NGS-based HLA typing method, the results of 192 samples HLA typed by SSOP and 28 samples typed by SBT compared to NGS-based HLA-A, -B and -DR typing. Results: DNA library construction through two-step PCR, NGS sequencing with MiSeq (Illumina Inc., San Diego, USA), and the data analysis platform were established. NGS-based HLA typing results were compatible with known HLA types from 220 blood samples. Conclusion: The NSG-based HLA typing method could handle large volume samples with high-throughput. Therefore, it would be useful for HLA typing of bone marrow donation volunteers.