• Journal of Microbiology and Biotechnology
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• v.26 no.11
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• pp.1881-1890
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• 2016

Manganese superoxide dismutase (MnSOD) is a vital enzyme that protects cells from free radicals through eliminating superoxide radicals ($O^{2-}$). Hirudin, a kind of small active peptide molecule, is one of the strongest anticoagulants that can effectively cure thrombus diseases. In this study, we fused Hirudin to the C terminus of human MnSOD with the GGGGS linker to generate a novel dual-feature fusion protein, denoted as hMnSOD-Hirudin. The hMnSOD-Hirudin gene fragment was cloned into the pET15b (SmaI, CIAP) vector, forming a recombinant pET15b-hMnSOD-Hirudin plasmid, and then was transferred into Escherichia coli strain Rosetta-gami for expression. SDS-PAGE was used to detect the fusion protein, which was expected to be about 30 kDa upon IPTG induction. Furthermore, the hMnSOD-Hirudin protein was heavily detected as a soluble form in the supernatant. The purification rate observed after Ni NTA affinity chromatography was above 95%. The hMnSOD-Hirudin protein yield reached 67.25 mg per liter of bacterial culture. The identity of the purified protein was confirmed by western blotting. The hMnSOD-Hirudin protein activity assay evinced that the antioxidation activity of the hMnSOD-Hirudin protein obtained was $2,444.0{\pm}96.0U/mg$, and the anticoagulant activity of the hMnSOD-Hirudin protein was $599.0{\pm}35.0ATU/mg$. In addition, in vitro bioactivity assay showed that the hMnSOD-Hirudin protein had no or little cytotoxicity in H9c2, HK-2, and H9 (human $CD_4{^+}$, T cell) cell lines. Transwell migration assay and invasion assay showed that the hMnSOD-Hirudin protein could suppress human lung cancer 95-D cell metastasis and invasion in vitro.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.5
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• pp.509-514
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• 1994

A processing method for fermented paste of favorable flavor and texture using pen shell by-product was investigated. The pen shell by-product was homogenized with the addition of water and hydrolyzed with $5\%$ of Protin P(105 PU/g) at $55^{\circ}C$ for 1 hour. Flavor of the hydrolysate could be improved by thermal treatment at $100^{\circ}C$ for 40 minutes with $10\%$ of invert sugar. $2\%$ of agar-agar and $6\%$ of starch added to hydrolysate emulsified by $8\%$ of polyglycerol condensed ricinoleate(PGDR) were significantly effective for the improvement of rheological properties such as hardness, springiness and chewiness of the fermented paste. $15\%$ of table salt was finally added to the product of fermented pen shell paste. The contents of moisture, protein, lipid, carbohydrate and salinity of the product were $62.7\%,\;3.2\%,\;4.4\%,\;10.6\%\;and\;15.6\%$, respectively. The major free amino acids were glutamic acid, arginine, aspartic acid, leucine, lysine, glycine and alanine. The product was stable for the storage of 60 days at $23{\pm}3^{\circ}C$ on bacterial growth.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.2
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• pp.209-215
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• 2007

The functional sauce from shrimp byproducts (heads, shells and tails) was prepared and examined for its characterization. The results of volatile basic nitrogen (VBN) suggested that shrimp byproducts were suitable materials for preparing functional sauce. The shrimp hydrolysate, which was incubated with Alcalase for 30 min, showed excellent yield and ACE inhibitory activity. The concentrated sauce from shrimp byproduct was high in crude protein, while low in VBN content and salinity when compared to commercial shrimp sauce. The total amino acid content (23,095.2 mg/100 mL) of concentrated sauce from shrimp byproduct was higher than that (4,582.5 mg/100 smL) of commercial shrimp sauce; also, the major amino acids were glutamic acid, aspartic acid, arginine and lysine. The free amino acid content and taste value of concentrated sauce from shrimp byproduct were 2,705.5 mg/100 mL and 81.0, respectively. The results on the taste value of concentrated sauce from shrimp byproducts suggested that the major taste active compounds among free amino acids were glutamic acid and aspartic acid.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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• pp.876-881
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• 1999

Fresh onions were extracted by two methods of conventional extraction(CE) and microwave assisted extraction(MAE) under different extraction conditions. Onion extracts obtained by CE and MAE were examined in oleoresin yield and physiological activities. The optimal extraction time of MAE was about 5 minutes, whereas that of CE was 2 hours. Therefore extraction time was shortened drastically by MAE but there was no significance in oleolesin yield. The electron donating abilities also showed negligible difference between two extracts obtained by CE and MAE, and 45% level in CE and 50% level in MAE. The nitrite scavenging effect was diminished while pH was increasing, and showed a high elimination effect over 85% at pH 1.2. The tyrosinase inhibitory effect was 20% level in both CE and MAE when water was used and 40% level when ethyl alcohol was used. The angiotensin I converting enzyme inhibitory effect showed higher activity with 70% level in MAE than 60% level in CE. The pyruvic acid content was 6.8 and 6.4 moles per 1g of fresh onion by CE and MAE when water was used, and was 4.3 and 5.6 moles by CE and MAE when ethyl alcohol was used.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.7
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• pp.1084-1089
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• 2015

To develop high quality citrus products, seven lactic acid bacteria were innoculated onto ground citrus (Citrus unshiu) and cultured for 10 days. On culture days 0, 3, 5, 7, and 10, citrus ferments were withdrawn, and their antimicrobial and angiotensin-I converting enzyme (ACE) inhibitory activities were evaluated. Citrus ferments innoculated with CL-1 and CL-2, which were isolated from kimchi, showed relatively higher antimicrobial activities against food poisoning bacteria. Citrus ferments innoculated with CL-1 and CL-2 also showed stronger ACE inhibitory activities than other ferments. CL-1 and CL-2 showed more than 99% homogeny with Pediococcus acidilactici and Lactobacillus sakei, respectively, by 16S rRNA gene analysis. These results indicate that fermentation with P. acidilactici and L. sakei might contribute to the increased antimicrobial and anti-hypertensive activities of citrus.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.7
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• pp.881-888
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• 2007

For the use of skipjack tuna cooking drip (STC) as a source of functional seasoning, the STC was hydrolyzed with various commercial enzymes, such as Alcalase, Flavourzyme, Neutrase and Protamex, and its hydrolysate was also investigated on the food component characteristics. The hydrolysate incubated with Alcalase for 30 min (HA30) showed 56.8% for angiotensin I converting enzyme (ACE) inhibitory activity and 1.18 for antioxidative activity, which were high or similar compared to the other enzymatic hydrolysates. There were no differences in ACE inhibitory activity and antioxidative activity among HA30, two-step enzymatic hydrolysates, and ultrafilterates (molecular weight cut off, 10 kDa). The HA30 was very stable on the digestive enzymes, such as chymotrypsin, pepsin, trypsin according to the TCA (trichloroacetic acid) soluble index. The results suggested that skipjack tuna cooking drip could be used as a source for preparing functional seasoning sauce.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.8
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• pp.1022-1030
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• 2007

For the improvement on the quality and functionality of red tanner crab cooking drip, the preparation of hydrolysates from red crab cooking drip using commercial enzymes (Alcalase, Flavourzyme, Neutrase and Protamex) was attempted and its taste, nutritional and functional characteristics were also investigated. According to the results of heavy metal contents and proximate composition, red tanner crab cooking drip (RTCCD) could be used as a food resource. From the results of the trichloroacetic acid soluble index (TSI), angiotensin I converting enzyme (ACE) inhibiting activity and antioxidative activity, RTCCD hydrolysates incubated with Alcalase for 2 hrs was superior to the other one-step hydrolysates. There were no differences in the ACE inhibiting activity and antioxidative activity between one-step hydrolysates, which was incubated with Alcalase for 2 hrs, and two-step hydrolysates sequentially incubated with Alcalase and other enzymes. Alcalase-treated hydrolysates was similar in proximate composition and Hunter color value, while high in free amino acid content compared with crab cooking drip. Total amino acid content of Alcalase-treated hydrolysates was 11.9 g/100 mL and the major amino acids were glutamic acid (10.2%), proline (10.1%) and glycine (10.7%).

• Journal of Ginseng Research
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• v.31 no.2
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• pp.102-108
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• 2007

The goal of this study was to develop a highly valuable Korean traditional ginseng wine containing various bioactive compounds with good acceptability. The effect of some medicinal plants on the quality and physiological functionality of Korean traditional ginseng wine were investigated. Advanced traditional ginseng wine (AG wine) prepared by addition of 0.5% each Pleuropterus multflorus and Pueraria lobata into the rice mash containing 1% ginseng, 0.4% Fermivin(commercial alcohol fermentation yeast) and Koji (2:1 mixture of nuruk and amylase containing 36 Saccharogenic power per g) showed the highest acceptability and ethanol content (16.8%). Changes of functionalities of the AG wine during fermentation at $25^{\circ}C$ for 30 days were investigated. The highest antihypertensive angiotensin I-converting enzyme inhibitory activity (78.9%) and total acceptability of the AG wine were shown after fermentation at $25^{\circ}C$ for 20 days. However, antioxidant activity, SOD-like activity and fibrinolytic activity of the AG wines were not detected or very low. HMG-CoA reductase inhibitory activity of the AG wine was also shown to be 8.2% and 9.2% after fermentation for 15 days and 20 days, respectively.

• Korean journal of applied entomology
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• v.53 no.3
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• pp.281-286
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• 2014

In grape vineyards, whitish spots in a cloud shape have been often observed on the fruit surface recently. However, the cause of the halo spot symptom was unknown, hindering countermeasures to be properly designed for the control. A small hole in the middle of the formless halo spot remained as a scar formed by oviposition of the thrips. It became later a suberized scab, which is separated from the epidermal cells on the surface either to be retained on or to be detached from it as time proceeds. Such a symptom is distinguished from the feeding damages caused by thrips or true bugs occurring on the grape fruits. With DNA extracted from the egg-shell found in the hole, molecular diagnosis by amplifying an ITS2 region with universal primers and subsequently digesting the PCR product by an restriction enzyme (RsaI) revealed that the egg was laid by Frankliniella occidentalis. In addition, a mitochondrial COI sequence confirmed that the halo spot symptom was formed by its oviposition. This study provides accurate information on the peculiar damage symptom caused by oviposition of F. occidentalis that could be useful in the control strategies for this pest in vineyards.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.4
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• pp.570-578
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• 2009

The present study was conducted to investigate the antioxidant and antimicrobial activities of green tea at different harvest time. The leaves were collected in late March(Ilro), early April(Okro and Ujeon), late April(Sejak), and early May(Eoksu and Hanra). The total polyphenol content of Sejak was highest (28.87mg TAE/g). Electron donating abilities toward $\alpha$,$\alpha$-diphenyl-$\beta$-picyryl hydrazyl (DPPH) radical were approximately 80%. SOD-like activities were above 30%, where ujeon showed the highest activity ($38.95{\pm}0.96%$). The nitrite scavenging ability was pH-dependent and shown to be highest at pH 1.2, and lowest at pH 6.0. The inhibitory effects against the angiotensin I converting enzyme were over 85%, except for Okro ($58.22{\pm}4.66%$) and Hanra ($77.96{\pm}3.83%$). The tyrosinase inhibition rate increased with harvest time. Okro showed the highest caffeine content ($3.86{\pm}0.32%$) and had the highest antimicrobial activities against Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, and Salmonella typhimurium. The combined results of this work revealed that the antioxidant and antimicrobial activities of green tea were independent of harvest time.