• Title/Summary/Keyword: Mn-Zn

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Geochemical Characteristics of the Continental Shelf and Slope Sediments off the Southeastern Coast of Korea (한국 동남해역 대륙붕과 대륙사면 표층퇴적물의 지화학적 특성)

  • Lee, Chang-Bok;Park, Yong-Ahn;Kang, Hyo-Jin;Kim, Dae-Chul
    • The Korean Journal of Quaternary Research
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    • v.5 no.1
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    • pp.15-31
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    • 1991
  • A total of 90 surface sediment samples, collected from the continental margin area bordering east and southeast coast of Korea, were subject to the geochemical analyses with the aim of filling the gap in our knowledge of this environment. The analyzed items included the major elements (Al, Fe, Mg, Ca, K, Na, p and Mn), organic carbon, and some trace metals (Ba, Co, Cu, Sr and Zn). The sediment grain-size exerted a predominant influence on the contents of most elements, with the exceptions of Ca, K, Sr and Ba. The Ca and Sr contents, being closely interrelated each other, were mainly controlled by the calcium carbonate content. The K content, on the other hand, appeared to be influenced by both illite and feldspar. The Ba content showed a certain relationship with that of K, suggesting a common source of these two elements; potassium feldspar. The R-mode factor analysis result also reaffirmed the above-mentioned controlling factors on the sediment geochemistry. The grain-size dependency of trace metals obscures their areal distribution pattern from the total contents. However, with the metal/aluminum ratios we could differentiate the subtle difference in the metal enrichment. Hence, sediments of the southern coastal area appear to receive some anthropogenic inputs of metals, though the effect is still negligible.

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Biochemical Characterization of Recombinant L-Asparaginase (AnsA) from Rhizobium etli, a Member of an Increasing Rhizobial-Type Family of L-Asparaginases

  • Moreno-Enriquez, Angelica;Evangelista-Martinez, Zahaed;Gonzalez-Mondragon, Edith G.;Calderon-Flores, Arturo;Arreguin, Roberto;Perez-Rueda, Ernesto;Huerta-Saquero, Alejandro
    • Journal of Microbiology and Biotechnology
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    • v.22 no.3
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    • pp.292-300
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    • 2012
  • We report the expression, purification, and characterization of L-asparaginase (AnsA) from Rhizobium etli. The enzyme was purified to homogeneity in a single-step procedure involving affinity chromatography, and the kinetic parameters $K_m$, $V_{max}$, and $k_{cat}$ for L-asparagine were determined. The enzymatic activity in the presence of a number of substrates and metal ions was investigated. The molecular mass of the enzyme was 47 kDa by SDS-PAGE. The enzyme showed a maximal activity at $50^{\circ}C$, but the optimal temperature of activity was $37^{\circ}C$. It also showed maximal and optimal activities at pH 9.0. The values of $K_m$, $V_{max}$, $k_{cat}$, and $k_{cat}/K_m$ were $8.9{\pm}0.967{\times}10^{-3}$ M, $128{\pm}2.8$ U/mg protein, $106{\pm}2s^{-1}$, and $1.2{\pm}0.105{\times}10^4M^{-1}s^{-1}$, respectively. The L-asparaginase activity was reduced in the presence of $Mn^{2+}$, $Zn^{2+}$, $Ca^{2+}$, and $Mg^{2+}$ metal ions for about 52% to 31%. In addition, we found that $NH_4{^+}$, L-Asp, D-Asn, and ${\beta}$-aspartyl-hydroxamate in the reaction buffer reduced the activity of the enzyme, whereas L-Gln did not modify its enzymatic activity. This is the first report on the expression and characterization of the L-asparaginase (AnsA) from R. etli. Phylogenetic analysis of asparaginases reveals an increasing group of known sequences of the Rhizobial-type asparaginase II family.

Changes in Quality Attributes of Sigumjang with Fermentation (시금장 발효기간에 따른 품질 변화)

  • Choi, Ung-Kyu;Kwon, O-Jun;Son, Dong-Hwa;Cha, Won-Seop;Cho, Young-Je;Lee, Suk-Il;Yang, Sung-Ho;Chung, Yung-Gun
    • Korean Journal of Food Science and Technology
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    • v.33 no.1
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    • pp.107-112
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    • 2001
  • The various components of sigumjang were analyzed according to fermentation time. Aerobic bacteria were increased with fermentation time. Yeasts and molds were increased until 3 days after fermentation and then not changed. Six free sugars, 3 volatile organic acids and 6 non-volatile organic acids were detected. The content of free amino acids was $1,407.9{\sim}3,053.9\;mg%$. Glutamic acid was most abundant component among the amino acids, followed by phenylalanine, arginine and valine. The ratio of essential amino acid was $34.4{\sim}37.0\;mg%$. The content of mineral was $12,966.7{\sim}13,864.5\;mg%$. Potassium was the most abundant in quantity among the minerals in sigumjang except sodium which was added artificially. The principal fatty acids were linoleic acid, palmitic acid and oleic acid. The ratio of unsaturated fatty acids was $76.3{\pm}1.1%$. As a result of sensory evaluation, the highest score was obtained 3 to 5 days after fermentation.

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한국산 장뇌산삼의 부위별 유용성분함량 및 추출용매조건의 영향

  • 김준한;문혜경;강우원;김종국
    • Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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    • 2003.10a
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    • pp.150.2-151
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    • 2003
  • 한국산 장뇌산삼의 열매, 잎, 줄기 및 뿌리를 -7$0^{\circ}C$ 동결건조 분말화시킨 시료에 대한 추출용매와 농도에 따른 유용성분의 함량을 비교, 분석하였다. 추출액의 당도는 잎과 줄기의 80% 에탄올추출액이 각각 22.58%와 22.53%로 가장 높았고, pH는 4.43-7.41 수준이었고, 갈변도는 흡광도가 잎과 뿌리 80% 에탄올추출액이 1.803과 1.085로 가장 높았다. 색도의 경우 L값는 줄기 100% 증류수추출액이 24.56, 열매 80% 메탄올추출액이 24.35로 가장 높았고, 뿌리와 잎 80% 에탄올추출액이 각각 17.47과 19.59로 가장 낮은 값을 나타내었다. a값은 잎100% 증류수추출액이 0.41로 가장 높았고, 줄기 80%메탄올추출 액이 -0.49로 가장 낮은 값을 보였다. b값은 줄기 80% 메탄올추출액이 3.69로 가장 높았고, 열매 100% 증류수추출액 이 0.45로 가장 낮은 값이었다. 주요 유리당은 sucrose, glucose 및 fructose 이었고, 유리당 총함량은 열매와 줄기 100% 증류수추출액이 각각 6733 mg/100g과 6142 mg/100g으로 가장 많은 량을 함유하였고, sucrose는 뿌리 80% 메탄올추출액 이 3673 mg/100g으로, glucose 및 fructose는 줄기 80% 에탄올추출액과 잎 80% 메탄올추출액에 각각 4283 mg/100g과 1897 mg/100g으로 높은 함유량을 나타내었다. 또한 잎과 줄기에는 xylose가 304-524 mg/100g 수준으로 함유되어 있었고, 뿌리에는 maltose가 소량 함유하고 있었다. 주요 유기산으로는 citric acid, tartaric acid 및 malic acid가 확인되었고, citric acid는 뿌리 80% 메탄올추출액이 1849 mg/100g으로 가장 높은 함량이었고, tartaric acid는 잎 80% 메탄올추출액이 3263 mg/100g으로 가장 높은 함량이었고, malic acid는 뿌리 80% 메탄올추출액이 1856 mg/100g으로 가장 높은 함량이었으며, 뿌리 80% 메탄올추출액에는 succinic acid, malonic acid 및 oxalic acid 등이 확인되었다. 유리아미노산은 L-Arginine, ${\gamma}$-Amino-n-butyric acid, Ethanolamine, L-Proline, $\beta$-Alanine 및 L-sarcosine 등 총 35종이 확인되었고, L-Arginine은 251-7379 mg/100g 수준으로 특히, 뿌리 80% 메탄올추출액에는 1319 mg/100g으로 총함유량의 79.13%로 매우 높은 함유량을 나타내었다. P, K, Na, Ca 및 Mg 등이 주된 무기질로 확인되었고, 그 중 P는 줄기 100% 증류수추출액에 15563 mg/100g으로 가장 높았고, K은 잎 80% 메탄을 추출액에 4952 mg/100g, Ca과 Na은 잎과 열매 100% 증류수추출액에 각각 3052 mg/100g과 1798 mg/100g, Mg은 잎 100% 증류수추출액에 950 mg/100g으로 매우 높은 함유량을 보였고, 또한 미량원소로는 Zn, Cu, Cr, Mn, Co, Mo, Fe 등이 함유되어 있었다.

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Effects of Kimchi Solvent Fractions on Anti-oxidative Enzyme Activities of Heart, Kidney and Lung of Rabbit Fed a High Cholesterol Diet (김치 용매획분이 고 콜레스테롤 식이를 섭취한 토끼의 심장, 신장 및 폐의 항산화 효소계 활성에 미치는 영향)

  • 전혜년;김현주;송영옥
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.32 no.2
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    • pp.250-255
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    • 2003
  • The effects of dichlorornethane (CH$_2$C$_2$), ethylacetate (EtOAc) or water ($H_2O$) fraction of Korean cabbage kimchi on anti-oxidative enzyme activities of the heart, kidney and lung of rabbit fed 1% cholesterol diet for 16 weeks were studied. The amount of kimchi fraction added to the 100 g of diet was 8.3 mg of CH$_2$C1$_2$,5.6mg of EtOAc, and 221.9 mg of $H_2O$, which are equivalent to 5% of freeze-dried kimchi in the diet. Each group had 6 rabbits and rabbit was housed individually. Lipid peroxide values for the heart was the highest followed by lung and kidney. But the activities of catalase and GSH-px were the lowest in the heart and the highest in the kidney. Activities of anti -oxidative enzymes (catalase, GSH-px, Mn-SOD, Cu, Zn-SOD) of rabbits fed kimhi solvent fractions added diets were lower than those of the control which fed 1% cholesterol diet. Among kimchi groups, CH$_2$Cl$_2$ group showed the lowest (p<0.05) enzymes activities. Lipid accumulation in these organs fed diets with kimchi solvent fractions, especially with CH$_2$C1$_2$fraction, were lower than that of the control. Therefore, production of the lipid free radicals might be suppressed and the activities of anti -oxidative enzymes responsible for removing the free radicals seemed to be lowered in kimch frachoin-fed rabbits.

Quality Characteristics of Sponge Cake with Addition of Laver Powder (김 분말을 첨가한 스폰지 케이크의 품질 특성)

  • 권병민;전성운;김동수
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.32 no.8
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    • pp.1278-1284
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    • 2003
  • This study was carried out to investigate the optimum conditions for making “sponge cake” with addition of ingredient, laver powder, and the quality characteristics of a new sponge cake. The moisture contents of sponge cake with 2, 4, 6% laver powder did not change but with 8 and 10%, the moisture contents increased to 28.89% and 30.69%, respectively. While specific gravity increased to 0.674 (control 0.493) when 10% laver powder was added, but volume was decreased. Most abundant mineral was Ca, followed by Na, Fe, Mn, Cu and Zn. The crust color degree of sponge cake with laver powder showed low marks on L, a, b. The crumb color degree showed low marks on L, b while “a” degree redness indicated highest marks with 4% laver powder. When it was seen under the microscope, the air cell numbers were decreased but the cell size became bigger. More free amino acid was contained when the laver powder was added. L-glutamic acid, L-alanine, L-aspartic acid and L-leucine were the major free amino acids. Hardness, springiness, cohesiveness, gumminess, chewiness and resilience degree of sponge cake with addition of laver power were higher than those of control. The sensory evaluation indicated that addition of 2% laver powder enhanced most mouth feeling, appearance, hardness, moistness, flavor and overall acceptability.

Chemical Composition of Maize Germs Separated in the Manufacture of Cornstarch (옥수수전분 제조공정의 부산물인 maize germ의 지질 및 아미노산 조성)

  • Cho, Sung-Hwan;Kim, Ze-Uook;Choi, Jong-Duck
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.15 no.1
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    • pp.15-21
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    • 1986
  • This study was conducted to research the industrial utilizaion of the maize germs separated in the manufacture of the cornstarch. The maize germs contained crude protein (25.3%) and crude fat (19.2%), with the 512 Kcal/100g of determined food energy values. It was found to have the valuable amounts of essential minerals, such as the content of calcium and phosphorus were low (53.0, 12.3mg%), while those of potassium (495.4mg%), magnesium (95.0mg%), zinc (48.3ppm) and manganese (45.2ppm) were plentiful. It was noted that the iodine value was 44.0, saponification value 292.3, acid value 1.5 and peroxide value about 3.3. The lipid fractions obtained by silicic acid column chromatography were mainly composed of neutral lipid, whereas, the contents of glycolipid and phospholipid were scarcely. The major fatty acids in total lipids were linoleic $(60{\sim}62.5%)$, oleic $(20{\sim}22.5%)$ and palmitic $(10{\sim}13.5%)$ acids. The content of the unsaturated fatty acids was more predominant than that of the saturated fatty acids. The content of the insoluble proteinous nitrogen (32.5%) was the most abundant. whereas, the contents of soluble proteinous nitrogen (12.7%) and peptide proteinous nitrogen (3.3%) were low. The major amino acids of the maized germs were glutamic, glycine, alanine and aspartic. It has been identified by the SDS-disc electrophoresis that the protein of maized germs had $5{\sim}6$ bands. Compared with standard substances, the molecular weight of the main protein was estimated to be $14,500{\sim}24,500$.

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Geochemical Characteristics of Stream Sediments and Waters around the Pungam Landfill in Gwangju City, Korea (광주광역시 풍암매립지 주변 하상퇴적물과 물의 지구화학적 특성)

  • Park, Cheon-Young;Shim, In-Hyun;Bae, Jong-Phill;Ahn, Kun-Sang
    • Journal of the Korean earth science society
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    • v.24 no.4
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    • pp.290-302
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    • 2003
  • This study was carried out to evaluate geochemical properties for stream sediments, surrounding soils, sludge collected in the drainage pipe of leachate and waters (stream water, groundwater, leachate) around the Pungam Landfill in Gwangju city. The stream sediments don't show any systematic trend of contents from upstream to downstream. The most enriched major element in the stream sediments is Fe (up to 7.08wt.% in GJ-23). Though stream sediment GJ-23 and GJ-34 were enriched by some heavy metals (eg. As, Cu, Zn), they do not constitute serious problems for environment consideration. The concentration of Fe (35.lwt.%) and As (38ppm) are significantly high in the GJ-8, which is soil specimen adjacent to leachate reservoir. The sludge (GJ-7) shows very high concentrations of As, Mn, Cr, Pb. In particular, the Cr content is 45.6 ppm, which exceeds the permitted level. The leachate is characterized by high TDS (2210-2470mg/L) and high electric conductivity (468, 530ms/cm), and enriched in both cation (Na, K) and anion (HCO$_3$). The leachate(PK-3) had a relatively high concentration of Cl, and is plotted in Na-Cl type on the Piper's diagram. The NO$_3$-N of the groundwater and stream water exceeded the permitted levels for drinking water.

Effect of Cooking Methods on Elemental Composition of Pumpkin (Cucurbitaceae spp.) (호박류의 조리방법에 따른 무기질 성분의 변화)

  • Hong, Young Shin;Kim, Kyong Su
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.46 no.10
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    • pp.1195-1204
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    • 2017
  • This study was designed to determine the effects of three cooking methods, boiling, microwave, and steaming, on elemental compositions of green pumpkin, zucchini, and sweet and ripened pumpkin. The cooking methods were carried out at 3, 5, and 10 min. The samples were then dried, crushed, and decomposed by microwave-assisted digestion method. Macro elements were analyzed by Inductively Coupled Plasma-Optical Emission Spectrometer (ICP-OES), whereas ICP-Mass Spectrometer (ICP-MS) was used for micro elements determination. From the results, macro elements were present in the order of K, P, Ca, Mg, S, Fe, Zn, and Na in all analyzed pumpkins. Among micro elements, Mn, Cu, Rb, and Ba, were present at high levels. For the effects of cooking methods, boiling significantly reduced the concentrations of elements. Cooking time affected concentrations of elements in the same manner with large differences between elemental contents in samples cooked for 5 and 10 min. Regarding micro elements contents, both effects were not significant. Similar elemental compositions with different concentration levels in all pumpkin types were observed. Green pumpkin and ripened pumpkin showed high retention rates of inorganic components upon steaming, and zucchini and sweet pumpkin showed high retention rates upon microwave cooking. Conclusively, cooking method and time affect amounts of residual inorganic ingredients in pumpkin.

A Study on the Optimum Conditions of Gelatin-Degrading Proteolytic Enzyme Production from Bacillus subtilis B0021 (Bacillus subtilis B0021가 생산하는 Gelatin 분해성 Proteolytic Enzyme 생산의 최적의 연구)

  • 백대헌;이항우복성해
    • KSBB Journal
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    • v.10 no.4
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    • pp.374-385
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    • 1995
  • Nutritional requirements and cultural conditions for the production of extracellular gelatin-degrading proteolytic enzyme by Bacillus subtilis B0021 were investigated. Optimum carbon source for proteolytic enzyme production was salicin, but it was substituted by glucose for economical reason. The fermentation medium giving a maximum proteolytic enzyme activity was consisted of 1.5%(w/v) glucose, 2.5%(w/v) yeast extract, and 0.001%(w/v) manganese sulfate and 0.002%(w/v) ferrous sulfate. Proteolytic enzyme activity of B. subtilis B0021 was completely inhibited by 0.5%(w/v) tannic acid. Initial pH was optimal at 7.0 and the enzyme activity in the flask culture usually reached a maximal level after 36 hours of fermentation at $30^{\circ}C$. In the $5\ell$ fermentor fermentation at $30^{\circ}C$, enzyme activity was maximum at 36 hour of cultivation but after this enzyme activity was decreased rapidly. Initial viscosity of 45%(w/v) gelatin(2,800mPas) was decreased rapidly to 96%(mPas) after hydrolysis for 4hr at $40^{\circ}C$ by crude enzyme of B. subtilis B0021.

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