• Korean Journal of Microbiology
• /
• v.52 no.2
• /
• pp.192-201
• /
• 2016

Recently, Psychrobacter sp. ArcL13 strain showing the extracellular lipase activity was isolated from the Chuckchi Sea of the Arctic Ocean. However, due to the low expression levels of the enzyme in the natural strain, the production of recombinant lipase is crucial for various applications. Identification of the gene for the enzyme is prerequisite for the production of the recombinant protein. Therefore, in the present study, a novel lipase gene (ArcL13-Lip) was isolated from Psychrobacter sp. ArcL13 strain by gene prospecting using PCR, and its complete nucleotide sequence was determined. Sequence analysis showed that ArcL13-Lip has high amino acid sequence similarity to lipases from bacteria of some Psychrobacter genus (84-90%) despite low nucleotide sequence similarity. The lipase gene was cloned into the bacterial expression plasmid and expressed in E. coli. SDS-PAGE analysis of the cells showed that ArcL13-Lip was expressed as inclusion bodies with a molecular mass of about 35 kDa. Refolding was achieved by diluting the unfolded protein into refolding buffers containing various additives, and the highest refolding efficiency was seen in the glucose-containing buffer. Refolded ArcL13-Lip showed high hydrolytic activity toward p-nitrophenyl caprylate and p-nitrophenyl decanoate among different p-nitrophenyl esters. Recombinant ArcL13-Lip displayed maximal activity at $40^{\circ}C$ and pH 8.0 with p-nitrophenyl caprylate as a substrate. Activity assays performed at various temperatures showed that ArcL13-Lip is a cold-active lipase with about 40% and 73% of enzymatic activity at $10^{\circ}C$ and $20^{\circ}C$, respectively, compared to its maximal activity at $40^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.10
• /
• pp.1459-1466
• /
• 2010

This study was performed to identify the association between the metabolic syndrome and the biochemical measurements and nutrient intakes. A total of 1,431 people (533 males, 898 females) aged over 45 years living in Andong rural area participated in this study in 2003. Plasma aspartate aminotransferase (AST), alanine aminotransferase (ALT), $\gamma$-glutamyl transferase ($\gamma$-GT) and thiobarbituric acid reactive substances (TBARS) levels in metabolic syndrome were significantly higher than those in normal group. In multiple logistic regression, those biochemical measurements were found to be positively associated with the metabolic syndrome as the adjusted odds ratios (OR) 1.839 (p<0.001) by AST, 2.302 (p<0.01) by ALT, 2.143 (p<0.001) by $\gamma$-GT, and 1.874 (p<0.001) by TBARS. We also found that the increased level of those measurements tended to be strongly associated with high triglyceride among the metabolic syndrome components. However, the nutrient intakes between the metabolic syndrome and the normal group were not significantly different. Also, we could not find any nutrient intakes significantly associated with the metabolic syndrome, except high carbohydrate intake (>70% of kcal) compared to normal intake (55~70% of kcal) showed OR 0.781 (p<0.05). In analyzing the association of nutrient intakes with metabolic syndrome components, we found that the calorie intake was negatively associated with abdominal obesity (OR 0.696, p<0.05) and high fat intake (>25% of kcal) was positively associated with low HDL-cholesterol (OR 1.864, p<0.05). This study revealed that the biochemical measurements, such as plasma AST, ALT, $\gamma$-GT, and TBARS, are associated with metabolic syndrome, but considering the nutrient intakes, we suggest that further studies are needed to identify the associations.

• Journal of Life Science
• /
• v.16 no.1
• /
• pp.131-135
• /
• 2006

Oligopeptide is known to be an essential nitrogen nutrient for bacterial growth. Oligopeptide can be transported into cytoplasm by a specific transport system, Opp system. Opp system is composed of five proteins, which are transcribed by an operon. These are responsible for oligopeptide binding protein (OppA), permease (OppB and OppC) and energy generation system (OppD and OppF), respectively. Previously, we isolated the opp operon from Vibrio fluvialis and constructed the oppA mutant by allelic exchange method. In this study, we investigated the growth pattern and biofilm production under the different growth condition. When the cells were cultivated using brain heart infusion(BHI) medium, the wild type was faster than the mutant in growth during the exponential phase. However, it showed that the growth pattern of two strains in M9 medium is very similar. The growth of wild type showed better than that of the mutant grown at pH 8. At pH 7, there was no an obvious difference in growth. After 5 mM $H_2O_2$ was treated to the cells $(OD_{600}=1.2)$, the cell survival was examined. The oppA mutation did not affect in survivability. In the presence of $10{\mu}g/ml$ polymyxin B, the biofilm production of the oppA mutant was higher than that of the wild type.

• Korean Journal of Food Science and Technology
• /
• v.41 no.1
• /
• pp.57-63
• /
• 2009

In this study, seasoning sauces were prepared with Geranium thunbergii sieb. et Zucc. (1%, PGT), Crataegi fructus (1%, PCF) and their combination (0.5% PGT + 0.5% PCF, bPMGC) and then the quality characteristics of the sauces and seasoned pork were investigated. The lightness, redness and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of the sauces were increased by the addition of Crataegi fructus. Sensory qualities such as taste, color and overall acceptability were scored higher in the sauce prepared with Crataegi fructus than the control. The viable cell counts of pork seasoned with the various sauces were 5.04 CFU/g (control), 4.59 CFU/g (PGT), 3.88 CFU/g (PCF) and 4.38 CFU/g (PMGC) after storage for 15 days at $4^{\circ}C$, respectively. The coliform count of the control pork was below 1.0 CFU/g after storage for 25 days and coliform were not detected in PGT, PCF and PMGC after storage for 10 days at $4^{\circ}C$. The thiobarbitunc acid reaotive substance values of PGT, PCF and PMGC were significantly lower than that of control, but volatile basic nitrogen contents were not significantly different between the treated and untreated pork samples during storage. Cooking loss increased in all treatments during storage for 25 days and their water holding capacity increased during storage for 10 days and decreased thereafter. The lightness, redness and yellowness values of PCF were higher than those of the control. The sensory qualities of PCF, including taste, color and overall acceptability, were significantly improved compared to the control. Finally, the pork seasoned with the sauce containing 1% Crataegi fructus extract had significantly improved shelflife, water holding capacity, inhibition of rancidity, color and sensory quality.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.10
• /
• pp.1467-1474
• /
• 2012

The purpose of study was to introduce menus consisting of traditional local foods consumed in Busan, Korea. Five different types of formal meal menus with three side dishes and five different types of informal meal menus of which the main dish was not cooked rice were developed. Scores for the menu evaluations of formal and informal meals were higher than 7.9 (mean score of 6 category) on a 9.0 scale, suggesting that the menus were well constituted in terms of 'repeated use of ingredients and cooking methods', 'balance between main and side dishes', 'frequency of usage of local products', 'nutritional balance', 'variety of dishes', and 'popularization'. Nutritional values of menus were compared with those of the KDRI for men aged 30~49 years old. All ten menus reflected a low calorie, high protein, and high fiber diet. Mineral contents (Ca, Fe, Zn, K, and Na) of the above 10 menus were higher than those of the KDRI. On the other hand, vitamin contents slightly differed according to meal type due to limited fresh vegetable usage in the winter season. Vitamin A, B ($B_1$, $B_2$, niacin, $B_6$), C, folic acid, and E contents in the five informal menus were found to be proper or greater than those of the KDRI. However, for the formal meal menus, all vitamin contents except that of vitamin A in menu type I was lower than that of the KDRI. Content of vitamin C in menu type V was approximately 50% of that of the KDRI. The most preferred formal menu was consisted of Ogokbap, Boreumjijimi, Dongchimi, Namul (nine varieties), Gaksaeksanjeok (Shark/Daegu/Gunso), and Gimgui. And that for informal menu was consisted of Honghapjuk, Baechu kimchi, Dongchimi, Miyeokseolchi, Kodari jorim, and Neulgeun hobakjeon. Suggestions for providing more fresh vegetables or fruits for certain types of meals (formal meal type V) were offered. Additionally, pre-preparation of sea products were required to reduce Na contents.

• Journal of Korean Society of Environmental Engineers
• /
• v.34 no.9
• /
• pp.590-596
• /
• 2012

Enhanced coagulation is best available technologies to treat NOM in water to produce clean drinking water. In this research, the comparison experiments between conventional coagulation (CC) and enhanced coagulation (EC) using 4 type coagulants i.e., ferric chloride, aluminium sulphate (alum), poly aluminium sulphate organic magnesium (PSOM) and poly aluminium chloride (PACl) were performed in terms of surrogate parameters such as dissolved organic carbon (DOC), trihalomethane formation potential (THMFP), haloacetic acid formation potential (HAAFP) and zeta potential variation in order to find out the most effective coagulant and conditions to fit Nakdong River water. When applied to EC process, the turbidity removal efficiency did not increased gradually compared to the CC process when adding coagulants. Furthermore, the removal efficiency of turbidity became decreased much more as coagulants were added increasingly whereas the removal efficiency of DOC, THMFP and HAAFP became increased by 13~18%, 9~18% and 9~18% respectively compared to the CC process. The characteristics of turbidity removal showed relatively high removal efficiency considering the pH variation in entire pH range when using $FeCl_3$ and PACl. Additionally, in case of alum and PSOM steady removal efficiency was shown between pH 5 and pH 8. In terms of DOC surrogate the coagulants including 4 type coagulants indicated high removal efficiency between pH 5 and pH 7. The removal efficiency of dissolved organic matter (DOM) in EC between less than 1 kDa and more than 10 kDa augmented by 11~21% and 16% respectively compared to the CC process. The removal efficiency of hydrophobic and hydrophilic organic matter proved to be increased by 27~38% and 11~15% respectively. In conclusion, the most effective coagulant relating to EC for Nakdong River water was proved to be $FeCl_3$ followed by PSOM, PAC and alum in order.

• Journal of Korean Society of Environmental Engineers
• /
• v.31 no.1
• /
• pp.42-50
• /
• 2009

Samples of subway dust were collected by the air filter system of 30 subway stations on Daegu subway line 1 in January 2008. Samples were sieved below 100 ${\mu}m$, and 14 elements were analyzed using ICP after acid extraction. Results obtained from the source assessment of trace elements using enrichment factor showed that Ca, Fe, K, Mg, Mn, Na, V were influenced by natural sources such as weathered rock and resuspended soil, while Cd, Cr, Cu, Ni, Pb and Zn were influenced by anthropogenic sources such as fuel combustion and waste incineration. Concentrations were remarkably higher in components from natural sources than in components from anthropogenic sources. Anthropogenic sources were significantly affected by indoor dusts than outdoor dusts. Results of pollution indices of heavy metals indicated that indoor dusts were more contaminated with heavy metal ions than outdoor dusts. The correlation analysis among trace elements indicated that components were much correlated in the order of natural sources-anthropogenic sources, anthropogenic sources-anthropogenic sources, natural sources-natural sources in both indoor and outdoor dusts. Trace element components of outdoor dusts were largely correlated than those of indoor dusts. In addition, indoor dusts were significantly affected by outdoor dusts rather than depth from the surface or the average daily number of subway passengers.

• Journal of Dairy Science and Biotechnology
• /
• v.32 no.2
• /
• pp.121-129
• /
• 2014

This study was carried out to investigate the quality characteristics of protein enriched fermented milk made with whey and soybean flour. Protein-enriched fermented milk was prepared as follows: Soybean flour was added before fermentation. No synthetic aroma was added. The fermentation starter culture was ABT-4 (Chr. Hansen). Whey protein was added after fermentation. Sensory evaluation indicated that sample containing soybean flour amount of 5% were better than other samples. The pH values and titratable acidities of stored protein-enriched fermented milk and fermented milk, respectively, were not remarkably different. Crude protein was more than 3 times higher in protein-enriched fermented milk (8.77%) than in fermented milk (2.49%). The crude fat content of protein-enriched fermented milk was not remarkably different compared to that of fermented milk. Dietary fiber was more than 2.7 times higher in protein-enriched fermented milk (1.67%) than in fermented milk (0.62%), and the free amino acid content was more than 14 times higher in protein-enriched fermented milk (37.9%) than in fermented milk (2.6%).

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.35 no.6
• /
• pp.621-626
• /
• 2002

The bacteriological and physicochemical analysis of sea water and sediments in south western part of Jinhae Bay was conducted. The samples were collected from 40 stations, which were established once a month from January to December, 2000. During the study period, the range of temperature was from 5.5 to $23.7^{\circ}C$, the concentration of chemical oxygen demand ranged from 1.20 to 1.55 mg/L, dissolved oxygen ranged from 3.7 to 9.1 mg/L, dissolved inorganic nitrogen ranged from 2.79 to 7.09 $\mu$g-at/L phosphate phosphorus ranged from 0.39 to 0.57 $\mu$g-at/L, and chlorophyll-$\alpha$g-at/L ranged from 4.28 to $9.66 mg/m^{3}$. The chemical oxygen demand, acid volatile sulfide and ignition loss of sediments in south western part of Jinhae Bay ranged from 0.04 to 0.40, from 24.23 to 35.52 mg/L and from 10.49 to $11.09\%$ respectively. The coliform group and fecal coliform MPN's of sea water in south western part of Jinhae Bay ranged from <3.0 to 1,600 MPN/1003nL (means <3.0 MPN/100 mL) and from <3.0 to 93 MPN/100 mL (means <3.0 MPN/ 100 mL), respectively. The coliform group was classified with IMViC reactions were analyzed. Two hundred eighteen strains that were obtained from sea water samples in south westen of Jinhae Bay represented Escherichia coli group, $61.9\%$; Citrobacter freundii group, $12.1\%$; Enterobacter aerogenes, $14.1\%$; and unknown, $11.9\%$.

• Korean Journal of Poultry Science
• /
• v.43 no.2
• /
• pp.119-128
• /
• 2016

This study was conducted to compare nutritional composition and taste-related compounds of breast and thigh meats from four lines of Korean native chickens (KNC) Yeonsan Ogye, Hyunin Black, Hwangbong, and Hoengseong Yakdak. White Leghorn (WL) was used as a control. Fifteen male chickens (three chickens in each line) were grown under same condition and slaughtered at 53 weeks old. The contents of Fe and K in KNC, especially Hwangbong breast meat and thigh meat of Hyunin Black and Hoengseong Yakdak, were higher than WL. The contents of Na were lower in KNC compared with WL regardless of parts (p<0.05). Vitamin A contents were higher in thigh meat of WL and Hyunin Black, and vitamin $B_1$ contents were lower in Hoengseong Yakdak than other lines. Vitamin $B_3$ were higher in breast meat of four lines of KNC and thigh meat of Hoengseong Yakdak than WL. Total amino acid contents were higher in breast meat of KNC than WL. The level of good-tasting amino acids were significantly higher in breast meat of Hoengseong Yakdak and WL, and thigh meat of Hyunin Black and WL than other lines of chickens (p<0.05). The ratio of good-tasting amino acids to bitter tasting amino acids was higher in breast meat of Hoengseong Yakdak and thigh meat of Hyunin Black than WL. IMP contents were higher in Hyunin Black and WL than other lines of chickens. Based on these results, it can be concluded that four lines of KNC may have superior nutritional quality and taste when compared with WL.