• YAKHAK HOEJI
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• v.41 no.3
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• pp.381-388
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• 1997

Metabolism of DWP401, recombinant juman epidermal growth factor, was examined in vivo and in vitro in rats. When $^{125}I$-labeled DWP401 was administered at a dose of 50 ${\mu}g$/kg by i.v. injection. $^{125}I$-labeled DWP401 was rapidly degraded within 30 minytes above 93%. Thin layer chromatography analysis of urine collected for 24 hr after i.v. administration of $^{125}I$-labeled DWP401 showed ohly one spot on a X-ray film which was considered as diiodo-tyrosine. This result suggests tha $^{125}I$-labeled DWP401 was completely digested into free amino acids without any specific intermediate polypeptides. About 42.1% of the administered iodine was recovered in 24 hr. For in vitro degradation study, $^{125}I$-labeled DWP401 was added to plama and tissue homogenates of rats and incubated at $37^{\circ}C$. Almost 98% of the added radioactivity recovered from the protein fraction of the liver, kidey, small intestine, stomach and spleen decreased rapidly. For examplem the recovery rates of $^{125}I$-labeled DWP401 were 58.6, 63.2, 39.9, 52.9 and 66.8% after 4hrs of incubation in respective organ homogenates.

• Korean Journal of Microbiology
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• v.30 no.6
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• pp.466-471
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• 1992

To determine the site at which -1 ribosomal frameshifting occurs within the gag-pro overlap of HTL V-I. DNA fragment corresponding to a portion of the gene overlap was cloned into a SP6 vector. The resultant plasmid harbors the hybrid gene consisting of a synthetic gene encoding 5 amino acids derived from chick prelysozyme including the initiator methionine plus 141 nucleotides of gag-pro overlapping region followed by Staphylococcus aurcus protein A gene fragment. In vitro transcription by SP6 RNA polymerase with this DNA template made an abundant amount of single species mRNA. Cell-free translation programmed with the RNA transcribed in vitro yielded a polypeptide of 21 kDal in size. which could be purified into homogeneity by IgG-Sepharose affinity chromatography. In vitro system described in this study must be useful for rapid purification and sequencing of the Gag-Pro transframe protein. allowing to determine the exact frameshift site on mRNA and to identify the tRNA involved in frameshifting event for the expression of pro gene.

• Asian Pacific Journal of Cancer Prevention
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• v.15 no.21
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• pp.9385-9390
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• 2014

Introduction: Human adiponectin (ApN) is a 30 kDa glycoprotein of 244-amino acids which is extensively produced by adipocytes. ApN acts via two receptors, namely adiponectin receptor-1 (Adipo-R1) and adiponectin receptor-2 (Adipo-R2). Studies have shown the presence of Adipo-R1 and Adipo-R2 expression immunohistochemically in human colorectal cancers (CRCs). However, only a few studies exist which investigated effects of adiponectin receptor expression on CRC characteristics. Objectives: In the present study, we aimed to explore Adipo-R1/-R2 expression in human colorectal cancers and any association with clinicopathological characteristics and survival. Materials and Methods: The study enrolled 58 colorectal cancer patients with tumor resection and a control group of 30 subjects with normal colon mucosa. Results: Positivity for Adipo-R1/-R2 expression was significantly more common in the control group in comparison to the patient group (both p<0.001). There was no significant association between Adipo-R1/-R2 expression and clinicopathological characteristics including age, sex tumor location, pTNM stage, Duke's stage, metastasis, histological differentiation, perineural invasion, venous invasion sex, lymphatic invasion, cancer-related mortality, tumor size and recurrence. Adipo- R1/-R2 positivity was also not significantly linked to progression-free or overall survival [p values (0.871, 0.758) and (0.274, 0.232), respectively]. Conclusions: Although significantly reduced Adipo-R1/-R2 expression was found in colorectal cancer patients, it had no influence on survival.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.1120-1123
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• 1999

The isolation of taurine from cooking wastes of anchovy factory ship was conducted. Anchovy cooking wastes had 93.9% moisture, followed by 4.8% ash, 0.4% protein and 0.2% lipid in order. Free amino acids of anchovy cooking wastes consisted of 38.8% taurine, 26.6% histidine and 10.0% glutamic acid. Taurine-rich fraction was isolated by cation and anion exchange chromatography with its yield and purity being 79.2% and 89.9%, respectively. The 80% ethanol precipitate obtained from the taurine-rich fraction showed yield of 29.5% and purity of 98.1% as taurine.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.7
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• pp.1001-1009
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• 2016

This study was conducted to investigate the relationship between quality factors and palatability of modified Doenjang and traditional Doenjang. Fourteen types of Doenjang, including three modified Doenjang and 11 traditional Doenjang samples, were analyzed to evaluate their physicochemical and sensorial properties. There were differences in e-tongue, which indicates overall acceptability. Water contents, minerals, total sugar contents, salt contents, pH, titratable acidity, and free amino acids of Doenjang did not show significant differences. From the correlation and regression analysis, palatability was closely related to the e-tongue sensor such as $X_1$ (sourness), $X_3$ (saltiness), and $X_4$ (umami) to -0.772, -0.642, and 0.678, respectively. The regression equation for sensorial palatability (Y) was Y=$45.356-0.008X_1-0.010X_3$ with a coefficient of 0.882.

• Biomedical Science Letters
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• v.19 no.1
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• pp.41-47
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• 2013

Pluripotent stem cells (PSCs) have lots of potential in biomedical sciences owing to its potential to differentiate into any kind of cells in the body. However, it is still a challenge to culture PSCs on a large scale for application to regenerative medicine. Herein, we introduce a synthetic polymer that enables large-scale suspension culture of human PSCs. By employing suspension culture, it became unnecessary to use conventional substrata such as mouse embryonic fibroblast (MEF) or Matrigel$^{TM}$, which are believed to be main causative sources of xenogeneic contamination in cultured human PSCs in vitro. Human PSCs were cultured in the medium in which elastin-like polypeptide (ELP) dissolved. The ELP in the medium became harden as temperature increases by transforming the medium into a semi-solid gel that supported growth of human PSCs in suspension. Gel-sol transition temperature of ELP can be adjusted by modifying the peptide sequence in which 5 amino acids, Val-Pro-Gly-Xaa-Gly, repeated sequentially. We constructed 3D suspension media having transition temperature around $33{\sim}35^{\circ}C$ using an ELP consisted of 40, 60, or 80 repeats of a monomer, which was Val-Pro-Gly-Val-Gly. Among the ELPs, ELP80 was chosen as the best ELP to support growth of human PSCs in suspension culture. This result suggests that the ELP80 can be a medium component for culturing human PSCs in large-scale.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.45 no.3
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• pp.232-237
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• 2012

Snow crab Chionoecetes japonicus cooker effluent (SCCE) is a processing byproduct that is produced in large quantities during snow crab processing. However, it is typically discarded due to the lack of a suitable application or used only as a seasoning following simple concentration. We performed a series of studies to make crab-like flavorings (CFs) from SCCE using response surface methodology and reaction flavor technology. To develop material for CFs, taste compounds in the precipitate of SCCE (PSCCE) and the enzymatic hydrolysate of PSCCE (EHSCCE) were analyzed. The content of free amino acids in EHSCCE was 21.6 times higher than that in PSCCE. The major compounds in PSCCE were arginine, glycine, taurine, alanine and sarcosine in that order; leucine, phenylalanine, arginine, valine and lysine were the major compounds in EHSCCE. Six nucleotides and related compounds were identified in EHSCCE. Hypoxanthine ($40.3{\mu}g/100g$) was the most abundant, followed by 5'-GMP ($22.9{\mu}g/100g$), ADP ($22.5{\mu}g/100g$), AMP ($21.0 {\mu}g/100g$), inosine ($3.6{\mu}g/100g$) and 5'-IMP ($2.3{\mu}g/100g$).

• Journal of Dairy Science and Biotechnology
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• v.31 no.1
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• pp.75-83
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• 2013

Mare milk is gaining importance because of its nutritional characteristics and therapeutic properties, which enable its use as part of the diet of the elderly, convalescents, and newborn infants. This review describes the functional and bioactive components of mare milk, such as proteins, carbohydrates, and lipids, and the characteristics such as acidification and released free amino acids of fermented mare milk. The protein profile of mare milk differs from that of bovine milk but is similar to that of human milk. The salt and lactose content in mare's milk is similar to that in human milk, but mare's milk has a significantly lower content of fat. Whey protein concentration is higher and casein content is much lower in mare milk than in bovine milk. These health-promoting properties indicate that mare milk and its derivatives could become valuable foods for elderly consumers in the form of probiotic beverages. Protein allergies related to and the potential industrial applications of mare milk have also been discussed in comparison with those of bovine milk. Although mare milk has diverse advantages if used as a nutritional food and has positive effects on health, further studies are required to enable its use as a complete substitute for human milk or as a health food.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.4
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• pp.584-589
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• 2005

This study was carried out to investigate the effects of different types of $\beta$-cyclodextrin ($\beta$-CD) treatments on chemical and sensory characteristics of cholesterol-reduced cream cheese. The cholesterol removal rates were 92.0% in cream cheese treated by powder $\beta$-CD, and 82.6% in cream cheese treated by crosslinked $\beta$-CD. Amounts of short-chain fatty acid and free amino acids were significantly lower in cream cheese made by crosslinked $\beta$-CD-treated milk, especially after 2 weeks storage, compared with those of no $\beta$-CD-treated control and cream cheese made by powder $\beta$-CD treated milk. Among rheological properties, cohesiveness was significantly higher, and gumminess in cream cheese made by crosslinked $\beta$-CD-treated milk was slightly lower than others. In sensory analysis, no difference was found in texture among treatments, while bitterness was lower in the early stage of storage, and overall quality was higher score, in cream cheese made by crosslinked $\beta$-CD-treated cream at 3 and 4 week storage, compared with those in control and powder $\beta$-CD-treated group. The present study indicated that crosslinked $\beta$-CD treatment resulted in an efficient cholesterol removal rate over 80% and a deceleration of ripening, which may provide a longer shelf life without significant adverse effects in chemical and sensory properties.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.2
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• pp.117-124
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• 2010

To examine the effective use of seaweeds, sea tangle (Laminaria japonica) was extracted with water and the resultant extracts were fermented with Saccharomyces cerevisiae. Four strains of S. cerevisiae were cultured in aqueous extracts from sea tangle. S. cerevisiae SC-2, which was isolated from a traditional Korean fermented food (Meju), was selected for further study based on the results of a sensory evaluation. No significant differences in proximate compositions, such as moisture, crude protein, crude fat, and crude ash, of the sea tangle extracts before and after fermentation were observed. The reducing sugar decreased as the fermentation period increased, and the contents of some free amino acids were also affected by S. cerevisiae SC-2 fermentation. However, the content of glutamic acid, which is a major taste compound in sea tangle extract, was not affected by fermentation for up to 36 hr by the SC-2 strain. To determine the antioxidant activity of fermented sea tangle extract (fermented for 36 hr by SC-2 strain), the radical scavenging activities of 1,1-diphenyl-2-picrylhydrazyl (DPPH), superoxide, and nitric oxide were investigated and xanthin oxidase inhibition assay was performed. The antioxidant activity increased by 8 to 35%. The greatest enhancement of antioxidant activity was seen in the superoxide radical scavenging assay with $100\;{\mu}g/mL$ of raw and fermented sea tangle extract. The anti-inflammatory activity of fermented sea tangle extract was also enhanced. The fermented sea tangle extract showed 34.2% inhibitory activity against nitric oxide synthesis versus 11.9% for raw sea tangle extract at $100\;{\mu}g/mL$ concentration. These results suggest that fermented aqueous extracts from sea tangle are a useful resources.