• KOREAN JOURNAL OF CROP SCIENCE
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• v.41 no.4
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• pp.496-504
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• 1996

The study was conducted to obtain the basic information on increasing aromatic degrees by shading and organic matter application on Condonopsis lanceolata. The result were as followings : Fresh root wt. in shading 55 % treatment was increased about twices, whereas fresh root weight in non-shading was decreased. But growth of ground parts such as vine length, leaf width, and leaf number was promoted under non-shading treatment. Macroelements such as K, Ca, and Mg, were increased in non-shading and higher organic matter application. The components such as crude protein, fiber, and ash were increased in the shading 55% treatment compared with non-shading. In the sixteen amino acids, arginine contents were the highest in non-shading and organic matter 30M/T. Recovery yield of essential oil was 0.005% in non-shading. The highest was organic matter 30M/T in the non-shading as 0.007%. Major aromatic constituents were 11 kinds of aliphatic alcohols such as I-hexanol, cis-3-hexenol, and trans-2-hexanal. As a result, major aromatic degree was higher in shading 55%, also increased in the much organic matter application. It was considered to be applied dense shading 55% and much organic matters to produce Condonopsis lanceolata plants which have high aroma and good quality.

• Journal of the Korean Chemical Society
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• v.11 no.2
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• pp.51-55
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• 1967

A procedure, which is effective enough to label various compounds at low temperature by radioactive iodine, was investigated. The chloramine-T procedure was mostly effective for labelling various protein, amino acids, hormones, and organic compounds by iodine, and the procedure was able to afford both high specific activity and high radiochemical yield. However, the procedure was ineffective for labelling unsaturated compounds or other organic compounds which has not active aromatic nucleus of reactive character. The radiochemical yield of the procedure was generally averaged from 100% to 60%. The reactivity of the aromatic part of the organic compound towards this reagent was correspond to that of an electrophillic reagent. The procedures were described and the reaction path was considered.

• Microbiology and Biotechnology Letters
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• v.13 no.2
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• pp.119-127
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• 1985

A series of Escherichia coli mutants were exmined for ability to convert glucose and ammonium salts into phenylalanine. This enabled the biochemical changes having major. effects on phenylaianine yield, and interactions between mutations, to be identified. Changes to the common pathway of aromatic biosynthesis having a major effects include desensitization of the first enzyme (3-deoxy-D-arabinoheptulosonate synthase) to end-product inhibition, and removal of repression of enzyme synthesis. It is suggested that the 3-deoxy-D-arabino-heptulosonate synthase Phe isoenzyme has a more important effect on yield. Similarly, removal of repression and end-product inhibition on the phenylalanine terminal pathway increased yield, and changes to both common and branch pathways were synergistic. Blockage of the typrosine and tryptophan pathways had minor effects on phenylalanine yield, and a mutation affecting aramatic amino acid transport (aroP) decreased yield. With multiple-mutation strains hish specific rates of product formation (ie 0.1-0.17g phenylalanine/g cells/h) were obtained.

• Microbiology and Biotechnology Letters
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• v.29 no.3
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• pp.155-161
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• 2001

A bactriocin produced by Lactrococcus sp. HY449 was purified by sequential purfication steps such as n-propanol-acetone precipitation ion -exchange chromatography using CM-Sequential CL6B. gel filtration chromatography using Sephacry HR100 and reverse-phase chromatography using pro RPC HR 5/10. Reverse-phase chromatography the final step of the purfication yielded a single symmetrical peak of bacteriocin activity The purification resulted in final yield of 3.25% and 413.35 fold increase of the specific activity of bacteriocin. The active fraction from reverse-phase chromatography was used for N-terminal amino acid analysis . The purified bacteriocin contained isoleucine, leucine, methionine, and glycine at but N-terminal end no aromatic amino acids. Calculation of the number of amino acid residues in the bacteriocin revealed that it is consisted of 32 residues assuming the molecular weight of bacteriocin to be about 3.6kDa. Edman degrandation elucidated amino acid residues of the first four of the N-terminus to be $NH_2$-Ile-Leu-Pro-GIn.

• Journal of Microbiology and Biotechnology
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• v.14 no.1
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• pp.153-157
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• 2004

Tyrosine phenol-lyase (TPL) is a useful enzyme for the synthesis of pharmaceutical aromatic amino acids. In the current study, sequential DNA shuffling and screening were used to enhance the stability of TPL. Twenty-thousand mutants were screened, and several improved variants were isolated. One variant named A13V, in which the $13^{th}$ amino acid alanine was substituted by valine, exhibited a higher temperature and denaturant stability than the wild-type TPL. The purified mutant TPL, A13V, retained about 60% of its activity at $76^\circ{C}$, whereas the activity of the wild-type TPL decreased to less than 20% at the same temperature. Plus, A13V exhibited about 50% activity with 3 M urea, while the wild-type TPL lost almost all its catalytic activity, indicating an increased denaturant tolerance in the mutant A13V. It is speculated that the substitution of Val for the Ala in the $\beta$-strand of the N-terminal arm was responsible for the heightened stabilization, and that the current results will contribute to further research on the structural stability of TPL.

• Textile Coloration and Finishing
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• v.27 no.4
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• pp.261-269
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• 2015

Two new D-${\pi}$-A dyes were synthesized by the condensation reaction between active methyl and aromatic aldehyde and its biothiol sensing properties in DMSO/water were investigated by UV-vis spectroscopy. Upon addition of $Hg^{2+}$, the solution of D-${\pi}$-A dyes showed color change and the absorption band shows a formation of a dye-$Hg^{2+}$ coordination complex. These dyes exhibited high selectivity for $Hg^{2+}$ as compared with other cations. The dye-$Hg^{2+}$ could be recovered by adding glutathion(GSH). The absorption intensity of dye-$Hg^{2+}$ increased only by the addition of glutathione(GSH). The competition experiments revealed that no obvious interference was observed by performing the titration with the mixture of glutathione(GSH) and other amino acids. The results indicated that these D-${\pi}$-A dyes were highly selective for glutathione(GSH) detection.

• Journal of Microbiology and Biotechnology
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• v.23 no.2
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• pp.218-224
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• 2013

The aldo-keto reductases catalyze reduction reactions using various aliphatic and aromatic aldehydes/ketones. Most reductases require NADPH exclusively as their cofactors. However, NADPH is much more expensive and unstable than NADH. In this study, we attempted to change the five amino acid residues that interact with the 2'-phosphate group of the adenosine ribose of NADPH. These residues were selected based on a docking model of the YOL151W reductase and were substituted with other amino acids to develop NADH-utilizing enzymes. Ten mutants were constructed by site-directed mutagenesis and expressed in Escherichia coli. Among them, four mutants showed higher reductase activities than wild-type when using the NADH cofactor. Analysis of the kinetic parameters for the wild type and mutants indicated that the $k_{cat}/K_{m}$ value of the Asn9Glu mutant toward NADH increased 3-fold. A docking model was used to show that the carboxyl group of Glu 9 of the mutant formed an additional hydrogen bond with the 2'-hydroxyl group of adenosine ribose. The Asn9Glu mutant was able to produce (R)-ethyl-4-chloro-3-hydroxyl butanoate rapidly when using the NADH regeneration system.

• Journal of Microbiology and Biotechnology
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• v.22 no.11
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• pp.1518-1522
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• 2012

Leuconostoc mesenteroides is a heterofermentative Grampositive bacterium that plays key roles in fermentation of foods such as kimchi, sauerkraut, and milk, leading to the production of various organic acids and aromatic compounds. To study the microbiological and genomic characteristics of L. mesenteroides, we have developed a new chemically defined minimal medium by using the single omission technique. During the exponential cell growth, this species required glutamine, methionine, valine, and nicotinic acid as essential nutrients and 8 amino acids (arginine, cysteine, histidine, leucine, phenylalanine, proline, threonine, and tryptophan), 5 vitamins (ascorbic acid, folic acid, inosine, calcium panthothenate, and thiamine), and others (manganese, magnesium, adenine, uracil, and Tween 80) as supplemental nutrients. This medium is useful to study the metabolic characteristics of L. mesenteroides and to explain its role in food fermentation.

• Journal of Microbiology and Biotechnology
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• v.17 no.8
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• pp.1385-1389
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• 2007

5-Enolpyruvylshikimate-3-phosphate (EPSP) synthase catalyzes the formation of EPSP and inorganic phosphate from shikimate-3-phosphate (S3P) and phosphoenolpyruvate (PEP) in the biosynthesis of aromatic amino acids. To delineate the domain-specific function, we successfully isolated the discontinuous C-terminal domain (residues 1-21, linkers, 240-427) of EPSP synthase (427 residues) by site-directed mutagenesis. The engineered C-terminal domains containing no linker (CTD), or with gly-gly ($CTD^{GG}$) and gly-ser-ser-gly ($CTD^{GSSG}$) linkers were purified and characterized as having distinct native-like secondary and tertiary structures. However, isothermal titration calorimetry (ITC), $^{15}N-HSQC$,\;and\;^{31}P-NMR$ revealed that neither its substrate nor inhibitor binds the isolated domain. The isolated domain maintained structural integrity, but did not function as the half of the full-length protein.

• Preventive Nutrition and Food Science
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• v.3 no.1
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• pp.15-21
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• 1998

Volatile flavor compounds in hydrolyzed blue mussel(HBM) produced by OptimaseTM APL-440, with untreated blue mussel(UBM) were compared. A total of 100 volatile compounds were detected in both HBM and YBM , consisting mainly of 25 aldehydes, 16 ketones, 17 alcohols, 8 nitrogen-containing compounds, 11 aromatic compounds, 8 terpenes, and 15 miscellaneous compounds. Levels of aromiatic compounds decreased after hydrolysis, whereas levels of 7 nitrogen-containing compounds increased. The compounds , 3-methylbutanal, (z)-4-heptenal, and (E,Z)-2-, 6-nonadienal , had the highest odor values in both samples. Total free amino acids in HBM were 21.89%(w/w) and increased by 3,4 times higher than UBM. glutamic acid and aspartic acid, having sour tastes, were the major taste-active compounds in HBM.