• Journal of the Korean Chemical Society
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• v.40 no.7
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• pp.509-514
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• 1996

The three-dimensional metal complex inclusion compound $Cd(pn)Ni(CN)_4{\cdot}0.5NO_2C_6H_5$(pn: 1,2-diaminopropane=propylenediamine) crystallizes in the orthorhombic space group, $Pn2_1$a, (a=13.868(5), b=26.591(4), c=7.840(1)${\AA}$, V=2891(1)${\AA}^3$, Z=4), R=0.054 for 2800 independent reflections. The host structure of the inclusion compound appears the same one(T-type) of inclusion compound with branched aliphatic-guest molecule. The nitrobenzeneguest molecule attains the stable position in the nodal channel of T-type by placing the polar nitro group between the pn-amino groups at the node and the bulky aromatic ring in the antinodal zone of the channel. The substituted aromatic guest molecule is accommodated in the host structure of metal complex $Cd(pn)Ni(CN)_4$ with channel cavity.

• Food Science and Preservation
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• v.16 no.6
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• pp.804-809
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• 2009

Recently, many Koreans have started to consume aged kimchi fermented long-term at low temperatures. In the present study, the effect of low temperature ($5^{\circ}C$) on pH, titratable acidity (TA), organic acid level, viable microbial cell count, amino acid concentration, and polygalacturonase activity (PG) during long-term fermentation (46 weeks) of kimchi, were evaluated. After 10 weeks of fermentation, kimchi had a pH of 4.1 and a TA of 1.0%, respectively after 46 weeks fermentation, these values were 3.9 and 1.3%, respectively. Lactic acid, the ratio of lactic acid to acetic acid, and the ratio of Lactobacillus species/Leuconostoc species in kimchi increased as fermentation progressed from 10 weeks to 46 weeks. However, total viable cell counts of aerobic bacteria, yeasts, Lactobacillus species, and Leuconostoc species, free amino acid levels, and PG decreased as the fermentation period was extended from 10 weeks to 46 weeks.

• 한국생물공학회:학술대회논문집
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• 2005.10a
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• pp.651-654
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• 2005

Analysis of extra- and intra- cellular metabolites is very important to study cell metabolish. Intracellular amino acids in yeast are of great interest as precursors of desired products in biomass production of the feed industries and the production of glutamate. In this study, the fermentations of P. pastoris X-33 and KM71H were carried out in shake flasks. After centrifugation, the harvested cells were mechanically disrupted by using glass bead. The supernatants were used to analyze intracellular amino acid by HPLC system. For HPLC analysis, Resolve C18 column was used with Fluorescence detector. The OPA(o-phthalaldehyde) derivation reaction was employed for analysing amino acids at 30 $^{\circ}C$, 1 ml/min and gradient mode. The concentration of intracellular protein was measured by spectrophotometer.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.9
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• pp.1339-1347
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• 2003

An experiment was conducted to investigate the effects of microbial phytase ($Natuphos^{(R)}$) supplementation in combination with carbohydrases (composed of enzymes targeted to soybean meal (SBM) dietary components such as $\alpha$-galactosides and galactomannans; $Endo-Power^{(R)}$) to corn-soybean meal based diet (CSD) and complex diet (CD) with a partial replacement of SBM with rape seed meal (RSM) and cotton seed meal (CSM) on growth performance and nutrient digestibility of growing pigs. A total of 168 growing pigs averaging $13.18{\pm}1.77kg$ of initial body weight was arranged as a $2{\times}2$ factorial design with main effects of diet types (corn-SBM based diet (CSD) and complex diets (CD; 5% of SBM was replaced with 2.5% of RSM and 2.5% of CSM in diet for phase I (0 to 3 weeks) and 6% of SBM was replaced with 3% of RSM and 3% of CSM in diet for phase II (4 to 7 weeks))) and enzyme supplementation (none and 0.1% of phytase (500 FTU/kg diet) and 0.1% of carbohydrases). The diet with enzyme application were formulated to have a 0.18% unit lower aP than diets without enzyme application. Each treatment had three replicates with 14 pigs per replicate. To determine supplementation effect of phytase and carbohydrases on ileal amino acid digestibility of SBM, RSM and CSM, a total of 18 T-cannulated pigs (initial body weight; $13.52{\pm}1.24kg$) were assigned to six dietary treatments in the present study. Dietary treatments in metabolic trial included 1) SBM diet, 2) SBM diet+with enzymes (phytase (500 FTU/kg) and carbohydrases at 0.1%, respectively), 3) CSM diet, 4) CSM diet+enzymes, 5) RSM diet and 6) RSM diet+enzymes. During whole experimental period (0 to 7 wks), there was no difference in growth performance between diets (CSD and CD). However, dietary phytase and carbohydrases supplementation significantly improved gain/feed ratio (G:F) of growing pigs. During the phase II (4-7 weeks), dietary phytase and carbohydrases supplementation significantly improved all fecal nutrient digestibilities (Dry matter (DM), gross energy (GE), crude protein (CP), crude fat (CF), calcium (Ca) and phosphorus (P)). Dietary phytase and carbohydrases supplementation improved significantly overall ileal amino acid digestibilities of SBM, RSM and CSM based diets (p<0.05). The simultaneous inclusion of phytase and carbohydrases in both of CSD and CD reduced feed cost per kg body weight gain (FCG). Also, results suggest that 2.5 to 3% of RSM and CSM, respectively, might be used as a protein source in growing pig diets without having an adverse effect on the growth performance and nutrient digestibility and simultaneous phytase and carbohydrases addition improves nutritional value of SBM, RSM and CSM by improving ileal amino acid digestibilities.

• Applied Biological Chemistry
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• v.28 no.2
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• pp.88-91
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• 1985

For the systematic investigation of biochemical characteristics of Korean ginseng protein, protein fractions were analyzed by the techniques of sodium dodecyl sulfate (SDS) polyacrylamide gel electrophoresis. The effect of pH and various salts on extractibility of ginseng protein were determined while the amino acid composition was studied by amino acid autoanalyzer. The protein was consisted of 66.08% of albumin and 20.51% of glutelin. Extractability of ginseng protein was the lowest in pH 3.0 and the highest in $pH\;6.0{\sim}8.0$. Among the neutral salts solution, $0.4M\;Na_2CO_3$ showed maximum extractability while $1.0M\;MgSO_4$ solution showed the least extractability. Resonable precipitation was obtained by 40% of acetone and ammonium sulfate. It has been shown by SDS polyacrylamide gel electrophoresis that the soluble protein had 11 bands. The molecular weight for the main protein of the soluble protein wasestimated to be 43,000. In amino acid composition of water extracted protein, arginine content was the highest 47.17% while on the contray, proline and cystine contents were very low.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.5
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• pp.612-617
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• 1999

The quality characteristics of 15 kinds of the commercial northern sand lance, Ammodytes Personatus sauce (CNS) of korean traditional salt-fermented fish sauces were evaluated comparing to the traditional northern sand lance, Ammodytes Personatus sauce (TNS). The ranges of chemical compositions of the CNSs were $66.5\~71.0\%$ moisture, $19.3\~24.6\%$ ash, $4.7\~12.0\%$ crude protein, and the pH and salinity were $5.56\~6.47\%,\;24.0\~32.9\%$, respectively. Total nitrogen, amino nitrogen, total free amino acid and total ATP related compounds (sum of ATP$\~$IMP, HxR, Hx and uric acid) were in the ranges of 0.781$\~$ 1,918 g, 445.9$\~$1037.9 mg, 3,258.9$\~$6:562.6mg in 100 ml CNSs, and 4.766$\~$8.989 $\mu$mol in 1 ml CNSs. The CNSs were higher in content of moisture, TMAO, TMA and pH, but lower in content of crude protein, salinity, total nitrogen, amino nitrogen, total ATP related compounds, absorbance at 453 nm and total free amino acid than the TNSs, Both CNS and TNS samples were rich in free amino acids, such as glutamic acid, lysine, alanine, leucine, valine, aspartic acid and isoleucine in the order.

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.11
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• pp.1638-1644
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• 2001

The objective of this research was to evaluate alternative treatments for the best extraction condition for collagen from chicken feet. Various properties such as chemical composition, amino acid, pH, swelling percentage, yield and pure collagen, collagen loss, color (Hunter L, a and b) and electrophoresis of collagen from chicken feet treated by 5% acids (acetic acid, citric acid. hydrochloric acid and lactic acid) and soaking times (12, 24, 36 and 48 h) were evaluated. The crude protein, fat, ash and moisture contents of chicken feet was 17.42, 12.04, 5.98 and 62.05%, respectively. Amino acid composition of collagen from chicken feet indicated that the protein of collagen was markedly hydrolized by the hydrochloric acid treatment. The result of electrophoresis also supported this phenomenon. Both the swelling percentage of lactic acid and citric acid treatments were significantly higher than that of acetic acid and HC1 treatment. The pH of the acid treatments ranged from 2.43-3.62. According to the result of yield, pure collagen and loss of collagen, the best condition of extracting collagen from chicken feet was soaked in 5% lactic acid for 36 h. However, a brighter yellow color of collagen from all treatments was observed with a longer soaking time.

• Microbiology and Biotechnology Letters
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• v.35 no.3
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• pp.177-183
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• 2007

Using complementation of RpoH deficient E. coli strain A7448, the rpoH gene encoding heat shock sigma factor 32 (${\sigma}^{32}$) from Methylovorus sp. strain SS1 DSM11726 was cloned and sequenced. Sequence analysis of a stretch of 1,796-bp revealed existence of an open reading frame encoding a polypeptide of 284 amino acid (32,006 dalton). Deduced amino acid sequence of the Methylovorus sp. strain SS1 RpoH showed that 59.6%, 39.1% and 51.4% identities with those of Nitrosomonas europaea (${\beta}$-proteobacteria), Agrobacterium tumefaciens ($\alpha$-proteobacteria) and E. coli (${\gamma}$-proteobacteria). The expression level of the functional ortholog of RpoH of Methylovorus sp. strain SS1 was increased transiently after heat induction, further indicating that it functions as a heat shock sigma factor.

• Animal cells and systems
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• v.5 no.3
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• pp.199-203
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• 2001

Sperminogen was purified from the acid extracts of boar spermatozoa and partial peptide sequence of the 34-36 kd sperminogen was determined. Acid extracts of boar spermatozoa was gel-filtered through Sephadex G-75, and the 34-36 kd sperminogen was purified by preparative SDS-PAGE. The sperminogen bands were sliced out, and 34-36 kd sperminogen were eluted from the gel fragments and was subjected to peptide sequencing. Since the amino termini were blocked for Edman degradation method, internal amino acid sequences of the eluted 34-36 kd sperminogen were obtained from CNBr-digested peptides of sperminogen. Among several bands resolved on tricine SDS-PAGE, 14, 22 and 26 kd peptides were subjected to peptide sequencing. The ana1yzed amino acid sequences of the 26 and 22 kd peptides showed high homologies with that of the zona pellucida binding protein, Sp38, and the analyzed amino acid sequence of the 14 kd peptide showed neither sequence homology nor similarity with any known proteins.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.3
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• pp.410-414
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• 2004

Estimated liveweights, carcass characteristics, the proximate composition and amino-acid composition of the whole rib cut of the 10th/12th thoracic vertebrae have been determined for Jiulong-yak. The animal grows rapidly up to puberty at 2-3 years of age. At those ages, females reached 143.0$\pm$34.7 kg and 184.0$\pm$30.8 kg (SD) respectively, which was 60 to 80% of their mature weight at 6 to 7 yr old, then the rate of growth significantly slowed down. Males continued to rapidly increase body weight until an older age possibly due to the selection procedures. Animals included 20 males aged from 2.5 to 6.5 yr, seven females aged of 4.5 yr and 11 steers aged of 4.5-5.5 yr were slaughtered for carcass determination and chemical analysis of meat samples. Dressing-out percentage and ribeye area ranged from 48.53-55.04% and 48.02-68.56 $cm^2$ respectively, both of which differed by age and sex. Yak meat is scarlet in color and intramuscular marbling is poor. The 10th/12th rib-cut contained 24.99-31.93% dry matter; 19.98-22.58% protein; 2.52-10.86% fat and 0.93-1.00% ash. Meat from females and steers contained a higher percentage of fat than those from bulls. The pH of M. Longissimus dorsi measured at 24 h post-mortem ranged from 5.84-6.11. Amino acid composition was similar to that for other red meat, except for a lower content of methionine (1.26 g/100 g meat). The results indicated that yak meat can make a valuable contribution to the diets for the highlanders.