• Journal of dental hygiene science
• /
• v.6 no.1
• /
• pp.1-9
• /
• 2006

Cathepsin K (cat K) is the major cysteine protease expressed in osteoclasts and was thought to play a key role in matrix degradation during bone resorption. It was shown that the intracellular maturation of cat K was prevented by the cAMP antagonist, Rp-cAMP, and the protein kinase A (PKA) inhibitors of KT5720 and H89. In contrast, forskolin, a adenylate cyclase agonist, rather induced Cat K processing and maturation in osteoclasts. Furthermore, to determine whether cat K processing and maturation signaling involves protein kinase C (PKC), mouse total bone cells were treated with calphostin C, a specific inhibitor of PKC, however, no effect was observed, indicating that calphostin C did not affect to osteoclast-mediated cat K processing and maturation. Thus, it is indicated that the cAMP-PKA signaling pathway regulates cat K maturation in osteoclasts. Since secreted proenzymes have the potential to reenter the cell via M6P receptor, to prevent this possibility, it was tested cAMP antagonist Rp-cAMP and the PKA inhibitors KT5720 and H89 in the absence or presence of M6P. Inhibition of cat K processing by Rp-cAMP, KT5720, or H89 was observed in a dose-dependent manner. Furthermore, the addition of M6P resulted in enhanced potency of Rp-cAMP, KT5720 and H89. These dose-dependently inhibited in vitro bone resorption with a potency similar to that observed for inhibition of cat K processing.

• Food Science of Animal Resources
• /
• v.32 no.5
• /
• pp.644-651
• /
• 2012

We have investigated the effect of lard fraction extracted with supercritical carbon dioxide (SC-$CO_2$) on the flavor enhancement of maillard reaction product (MRP) based meat flavors. MRP based meat flavors were prepared with low glutamic acid (Glu) hydrolyzed wheat gluten (NaCl concentration: 7.61%(w/v)), ribose, cysteine, garlic juice powder, protease-digested Lentinus edodes powder and lard fractions extracted with SC-$CO_2$. Lard was extracted with SC-$CO_2$ at each of three temperatures (40, 60, and $80^{\circ}C$) and at each of four pressures (30, 40, 50, and 60 MPa). Obtained lard SC-$CO_2$ fractions and MRP based meat flavors with those fractions were analyzed for their total yield, aroma pattern by SMart nose system, and sensorial properties. The extraction yield had no difference as temperature increased from $40^{\circ}C$ to $60^{\circ}C$ and even decreased at $80^{\circ}C$. However, increase in pressure level at $40^{\circ}C$ drastically increased the extraction yield. The aroma patterns of raw lard and lard SC-$CO_2$ fractions with 30 MPa were significantly discriminated from those of SC-$CO_2$ lard fractions extracted with higher pressure by SMart nose system. Aroma pattern of MRP based meat flavors with higher pressure extracted lard fractions also showed significant difference through pattern analysis by the SMart nose system. The MRP based meat flavor with lard SC-$CO_2$ fractions at 50 and 60 MPa were described as less sulfuric, less pungent, and more balanced in roasted meat and sweet attributes from sensory evaluation.