• Archives of Pharmacal Research
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• 제16권1호
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• pp.1-5
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• 1993

The reaction of sulfhydryl groups in human serum ablumin with bacteriostatic and hypotensive notrosating agents such as sodium nitorprusside and sodium nitrite has been examined. The low reactivity of sodium nitroprusside to sulfhydral groups in albumin has been observed and the sterical inaccessilibility of the agent site which sulfhydryl group resides was implicated. The reaction of sodium nitrite with albumin was highly influenced by pH and little reactivity was observed at physiological pH. On the other hand, the reaction between albumin and S-nitrosoglutatione, an intermediate induced from the reaction of glutathione and nitrosating agents, resulted in the rapid decrease of free sulfhydryl groups in albumin. S-Nitrosylation of the sulfhydryl group by S-nitrosoglutathione and the subsequent production of mixed disulfide is the probable route of modification. In the physiological system, S-nitroso-glutathione may act as an active intermediate in expressing reacivity of nitrosating agents to sulfhydryl groups in albumin.

• 한국어병학회지
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• 제5권1호
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• pp.9-18
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• 1992

어류의 방어기구를 밝히기 위하여, 잉어, 틸라피아 및 넙치의 혈청 중에 존재하는 보체의 살균작용에 대하여 실험하였다. 실험어의 모든 정상혈청으로 E. coli는 살균되었고 가열하여 보체를 불활성화시킨 혈청에서는 살균되지 않았다. zymosan으로 처리한 실험어의 정상혈청에서는 살균작용이 나타나지 않았으므로 정상혈청 중의 살균작용에도 보체의 대체경로가 중요한 것으로 생각되었다. EGTA로 처리한 틸라피아와 넙치의 정상혈청에서는 살균작용이 지속되고 있었으나, 잉어의 살균작용은 소실되는 점으로 봐서 잉어의 대체경로에는 $Ca^{2+}$이 요구되는 것으로 나타났다. 실험어의 정상혈청이 병원성이 있는 E. tarda에 대해서는 살균작용을 나타내지 않았고 병원성이 없는 E. coli에 대해서는 살균작용을 나타냈다. E. coli와 E. tarda는 면역혈청 중에서 모두 살균되었고 그 살균속도는 정상혈청에 비하여 빠른 것으로 나타났다.

• Archives of Pharmacal Research
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• 제19권6호
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• pp.581-585
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• 1996

A new formal total synthesis of (+)-6-oxo-3, 4, 4a, 5-tetrahydro-3-hydroxy-2, 2-dimenthylnaphtho-1, 2-pyran (1) which has been known to have bactericidal, bacteriostatic, fungicidal, fungistatic activities against Staphylococcus aureus and other microorganism, is described. The key reaction involves enantioselective prenylation of .alpha.-tetralone via chiral lithioenamine.

• 한국수산과학회지
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• 제19권1호
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• pp.20-26
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• 1986

Very little information is available in the literature on storage of fish sauce. Therefore, microbiological and chemical chracteristics during storage and quality of fish sauce were investigated and discussed to present data about the optimum storage condition. The chopped sardine meat was mixed with equal amount of water and $9\%$(w/w) of $75\%$ vital wheat gluten and then hydrolyzed by addition of commercial proteolytic enzymes such as bromelain, papaya protease, ficin and a enzyme mixture (Pacific Chem. Co.) for 4 hours at $52.5^{\circ}C$. The reaction mixture was heated for 30 min at $100^{\circ}C$ for enzyme inactivation, pasteurization and color development and then centrifuged for 20 min at 4,000 rpm. Table salt and benzoic acid were added for bacteriostatic effect and stored for 80 days at $15{\pm}1^{\circ}C$ and $30{\pm}1^{\circ}C$. The results were summarized as follows: 1. The amount of amino-nitrogen and pH of fish sauce were almost unchanged during storage. 2. Mininum concentration of salt for bacteriostatic activity was $9\%$(w/w) regardless of addition of benzoic acid. 3. the yields of amino-nitrogen were $63.1\%$ for the hydrolysate prepared without enzyme, $79.7\%$ for that with bromelain, $69.9\%$ with ficin, $74.3\%$ with papaya pretense, and $78.1\%$ with enzyme mixture, respectively. 4. The contents of amino-nitrogen were $4510.0mg\%$ on the dry basis for the product prepared by autolysis, $5483.2mg\%$ for that prepared with bromelain, $5305.7mg\%$ with ficin, $4994.1mg\%$ with papaya protease and $5582.3mg\%$ with the enzyme mixture, respectively. 5. The contents of crude protein were $51.35\%$ on the dry basis for the product prepared by autolysis and 55 to $59\%$ for prepared with commercial enzymes. 6. The hydrolysate prepared with the enzyme mixture revealed a little stronger meaty taste than any other products. 7. The level of crude protein in residues was still high ($69.5{\sim}77.2\%$ on the dry basis) and might be originated from the added vital wheat gluten.

• 한국수산과학회지
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• 제19권1호
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• pp.10-19
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• 1986

A study on the rapid fermentation of fish sauce has been carried out for effective utilization of sardine. The frozen sardine was thawed at room temperature, chopped, homogenized with equal amount of water and then hydrolyzed by addition of commercial proteolytic enzymes such as bromelain, papaya protease, ficin and a enzyme mixture under different conditions of hydrolysis. The effect of wheat gluten for masking fishy odor and color development during thermal treatment were also tested. The reaction mixture was heated for 30 minutes at $100^{\circ}C$ for enzyme inactivation, pasteurization and color development and then centrifuged for 20 minutes at 4,000 rpm. Finally, table salt and benzoic acid were added for bacteriostatic effect. The results were summarized as follows ; 1. The hydrolyzing temperature, time, pH and the concentration of enzymes based on the weight of whole sardine for optimal hydrolysis were as follows: autolysis, $52.5^{\circ}C$, 4 hours, pH 8.0: with $0.25\%$ bromelain, $52.5^{\circ}C$, 4 hours, pH 6.6 :with $0.25\%$ ficin, $52.5^{\circ}C$, 4 hours, pH 6.8: with $0.3\%$ papaya protease, $52.5^{\circ}C$, 4 hours, pH 6.6: with $6\%$ enzyme mixture, $52.5^{\circ}C$, 4 hours, pH 6.9, respectively. But pH control was not much beneficial in increasing yield. 2. The hydrolytic reaction of chopped sardine with proteolytic enzymes could be interpreted as a first order reaction that devided into 2 periods with different reaction rate constsnts. $Q_{10}$ values of the first period prior to 4 hours were 1.23 to 1.31, and those of post 4 hours were 1.25 to 1.55. The corresponding activation energies were $1.81{\times}10^4\;to\;2.34{\times}10^4\;kJ/kmol$ and $1.92{\times}10^4\;to\;3.77{\times}10^4\;kJ/kmol$, respectively. 3. The reasonable amount of $75\%$ vital wheat gluten for addition was $9\%$ of chopped sardine. 4. The dark brown color was mainly developed during the thermal treatment for 30 minutes at $100^{\circ}C$ and not changed during storage.

• KSBB Journal
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• 제14권4호
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• pp.460-464
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• 1999

Methicillin-resistant Staphlococcus aureus(MRSA)는 다양한 항생제에 저항성을 나타내며 제 3세대 cephalosporin계가 보급된 1980년대 이후 원내 감염의 중요 원인균으로 대두되고있다. 그러나 MRSA 동정의 오류나 실수로 인한 부적절한 치료에 문제가 있으며 항생제의 오용으로 인한 다제약제 내성획득이 임상에서 심각한 문제가 되거 있다. 따라서 MRSA 감염의 적절한 치료는 이 원인 균의 신속하고 믿을 수 있는 동정을 필요로 한다.본 연구에서는 분자 생물학적인 동정법을 확립하기 위하여 항생제의 내성 기구인 페니실린 결합 단백질 2‘(PBP2')를 암호화하는 mec A 유전자를 PCR 방법으로 증폭하여 MIC test 결과와 비교하여 MRSA를 동정하는데 PCR법이 유용한지를 판명하였다.각 환자의 다종 검체로부터 S. aureus 120균주를 분리하여 oxcillin으로 MIC test를 한 결과 MRSA의 비율로는 농에서는 MRSA가 61.9%로 가장 높게 판명되었다. 120균주 중 MRSA 40균주, MSSA 40균주를 성별하여 PCR 방법으로 동정하여 MIC test와 비교 한 결과, MRSA 1균주(2.5%), MSSA는 2균주(5%)의 차이만이 MIC test와 상이성을 나타내었다. 이러한 결과로 볼 때 PCR법으로 MRSA를 동정하는 것은 유용하며 일상검사 업무로서 활용성이 높을 것으로 판단되었다.

• 한국어병학회지
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• 제10권1호
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• pp.1-14
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• 1997

양식 농어 치어에 발생하는 포도상구균증의 원인균에 대한 생화학적 성상, 생물학적 성상, 약제 감수성 및 병원성을 검토하였다. 병어의 간, 신장, 비장 및 뇌로부터 원인균을 분리하였으며, 생물학적 생화학적 성상을 조사한 결과 본 균을 Staphylococcus epidermidis로 동정하였다. S. epidermidis에 감염된 농어 치어의 외부 소견은 안구 충혈 및 백탁이 주증상이었고, 해부학적 소견은 뇌출혈, 간울혈, 신장 및 비장의 팽대가 특징적였다. 분리균주는 BHIA, HIA 및 Staphylococcus No. 110에서 잘 발육하였으며, 식염 농도 0~9% (최적 염분 : 1~3%), $10\sim45^{\circ}C$(최적 온도 ; $35\sim40^{\circ}C$) 및 pH 4~10(최적 pH : 8)에서 발육하였다. DNase, coagulase에는 모든 균주가 음성였으며, 용혈성은 양성을 나타내었고, urease 양성, novobiocin 저항성에는 음성을 나타내었다. 모든 균주는 탄수화물 분해시 가스를 생성하지 않았고 혐기적 조건하에서 포도당과 maltose를 분해했다. 호기적 조건하에서 모든 균주는 포도당, galactose, sucrose, maltose 및 dextrin을 분해하였다. $1.7{\times}10^{10}$ viable cells/$m\ell$를 근육 주사한 실험구에서는 모든 접종어에 강한 병원성을 나타내었으나, $1.7{\times}10^4$ viable cells/$m\ell$를 접종한 실험구에서는 약한 병원성이 나타났다. 분리균은 bacitracin, erythromycin, norfloxacin 등에 감수성을 나타냈으나, colistin, gentamicin, nalidixic acid 등에는 내성을 나타냈다. 병어의 병리조직학적 관찰 결과 뇌의 소상 울혈, 간 실질세포의 퇴행성 병변 및 신장 조직에서 뇨세관 상피세포의 분리와 괴사가 나타났다.