• Preventive Nutrition and Food Science
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• v.6 no.3
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• pp.180-186
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• 2001

Bone marrow cell proliferating arabinogalactan-like polysaccharide (ALR-3IIa-1-1) has been purified from rhizomes of Atractylodes lancea DC. In order to characterize the essential structure of ALR-3IIa-1-1 for expression of the activity, sequential enzymatic digestion using ego-$\alpha$-L-arabinofurasidase (AFase) and ego-$\beta$-D-(1longrightarrow3)-galactanase (GNase) was employed. After ALR-3IIa-1-1 was digested with the AFase, the GNase digestion cleaved only 10% and 23% of 3-linked and 3,6-branched galactose, respectively, from arabinose-trimmed ALR-3IIa-1-1 (AT-ALR-3IIa-1-1), and gave small amounts of intermediate size (AT-G-2) and shorter oligosaccharides (AT-G-3) fractions in addition to a large amount of the GNase resistant fraction (AT-G-1). When AT-G-1 was redigested gradually with the AFase and GNase, it released trace amounts of oligosaccharides in addition to a large amount of the resistant fraction. When the final enzyme-resistant fraction from AT-G-1 was digested simultaneously with both AFase and GNase, the resistant fraction was significantly degraded into two long fragments (3AT-3G-1 and 2). The mixture of digestion products from the first GNase digestion of AT-ALR-3IIa-1-1 showed a significantly decreased bone marrow cell proliferation activity to about 30% of the activity of ALR-3IIa-1-1, but the GNase resistant fraction (AT-7-1) still had significant activity. Although the second gradual enzymatic digestion of AT-G-1 showed a marginal decrease in activity, the resulting fragments (3AT-3G-1 and 2) by the final simultaneous enzymatic digestion lost most of the activity. Component sugar, methylation and FAB-MS analyses indicated that the digestion products (AT-G-21 AT-G-31 2AT-2G-2 and 2AT-2G-3) released from AT-ALR-3IIa-1-1 by the sequential enzymatic digestion contained galactose-containing oligosaccharides mainly comprising 6-linked galactose, that some of which were partially arabinosylated, and these oligosaccharides were attached to $\beta$-D-(1longrightarrow3)-galactan backbone in its non-reducing terminal side as side chains.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.245-252
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• 1998

The chitosanolytic capabilities of cellulases, glucosidases, proteases and commercial enzymes were evaluated, and effective chitosanolytic cellulases from T. viride, T. reesei and Celluclast, a commercial enzyme from T. reesei were characterized. The reaction of cellulase from T. viride, T. reesei and Celluclast was optimal at pH 5. 0 and $45{\sim}55^{\circ}C$. Max. chitosanolytic activities of cellulases from both T. viride and T. reesei were observed at the enzyme/chitosan ratio=0.1 and chitosan concentration=3.0%. For the possible application of commercial Celluclast to chitosan oligosaccharides production, 3%(w/v) chitosan was reacted with 1%(v/v) Celluclast at pH 5.0 and $55^{\circ}C$. The apparent viscosity decreased by 98% within 30 minutes reaction and Max. contents of 50% EtOH solubles were 70% at 15 hrs reaction. Total reducing sugars were also increased with reaction time and maintained approx. 13.5% after 2hrs reaction. In 15 hrs treated chitosan hydrolyzates, various kinds of chitosan oligosaccharides were produced and contents of chitosan hexamer, known for its antitumor activities, were about 8.0%, about 4 times higher values compared with acid hydrolysis method. The results suggested that chitosan oligosaccharides could be produced with low-cost cellulases from T. reesei.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.538-547
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• 2000

Ok-gal-seo-byung is a steamed rice cake which is made from rice flour mixed with com powder, sugars and cinnamon powder. This study aimed for exploring the best recipe of Ok-gal-seo-byung to popularize it. The most desirable recipe was determined after sensory evaluation and mechanical test for measuring texture, moisture content and colorimetry. In case of mixing rice flour with yellow com powder, the best result on each item was obtained in the following conditions: 15% of yellow com powder with honey for color, 15% of yellow com powder with sugar for flavor and sweetness, 5% of yellow com powder with honey for graininess, 5% of yellow com powder with sugar for moistness and chewiness, and 10% of yellow corn powder with sugar for overall quality. When glutinous com powder was used, the conditions giving the best results were as follows: 20% of glutinous com powder with sugar for color, graininess and chewiness, 30% of glutinous com powder with sugar for flavor, 10% of glutinous com powder with sugar for moistness and sweetness, 20% of glutinous com powder with sugar for overall quality. The best condition for each textural property was as follows: 10% of yellow com powder with sugar and 20% of glutinous com powder with sugar for springiness, 5% of yellow com powder with sugar and 30% of glutinous com powder with sugar for cohesiveness, 15% of yellow com powder with sugar and 20% of glutinous corn powder with honey for chewiness, 15% of yellow com powder with sugar and 30% of glutinous com powder with oligosaccharides for gumminess, 5% of yellow com powder with sugar and 10% of glutinous corn powder with sugar adhesiveness, 15% of yellow com powder with sugar and 30% of glutinous com powder with oligosaccharides for hardness. Moisture content in Ok-gal-seo-byung with yellow com powder and with glutinous corn powder which gave the most desirable results were 46.108% and 43.623%, respectively. As a result of colorimetry, the highest L value was obtained from 10% yellow com powder or glutinous com powder with oligosaccharides. The highest a value was obtained from 10% yellow com powder or glutinous corn powder with honey. The best b value was obtained from 15% yellow com powder with oligosaccharides and 30% glutinous corn flour with honey. Based on the results, the best recipe for Ok-gal-seo-byung was determined as follows: in case of using yellow corn powder, rice flour 315g, yellow com powder 35g, sugar 60g, water 100$m\ell$, cinnamon powder 0.5g, salt 3.5g, and in case of using glutinous com powder, rice flour 280g, glutinous com flour 70g, sugar 50g, water 110$m\ell$, cinnamon powder 0.5g, salt 3.5g.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.4
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• pp.569-576
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• 2007

Four hundred and fifty tilapias ($6.77{\pm}0.23$ g) were assigned randomly to six groups to evaluate the feasibility of the tested antibacterial peptides (ABPs) and oligosaccharides as substitutes for antibiotics. The control group was fed with a commercial tilapia diet; other five groups were fed with the same commercial diet supplemented with konjac glucomannan (KGLM), cluster bean galactomannan (CBGAM), and three animal intestinal ABPs derived from chicken, pig and rabbit at 100 mg/kg respectively. After 21 days of feeding, growth, disease resistance, and in vivo anti-adherence were determined. Furthermore, the inhibitory effect of tested agents on adhesion of Aeromonas veronii biovar sobria (A.vbs) strain BJCP-5 to tilapia enteric epithelia in vitro was assessed by cell-ELISA system. As a result, the tested agents supplemented at 100 mg/kg show significant benefit to tilapia growth and disease resistance (p<0.05), and the benefit may be correlated with their interfering in the contact of bacteria with host mucosal surface. Although none of the tested agents did inhibit the growth of BJCP-5 in tryptic soy broth at $100{\mu}g/ml$, all of them did inhibit the adhesion of A.vbs to tilapia enteric epithelia in vivo and in vitro. In vitro mimic assays show that three ABPs at low concentrations of $25{\mu}g/ml$ and $2.5{\mu}g/ml$ have the reciprocal dose-dependent anti-adherence effect. The inhibition of ABPs may be correlated with a cation bridging and/or receptor-ligand binding, but not with hydrophobicity. The KGLM and CBGAM inhibited the adherence of BJCP-5 to tilapia enteric epithelia with dose-dependent manner in vitro, and this may be through altering bacterial hydrophobicity and interfering with receptor-ligand binding. Our results indicate that the anti-adherence of the tested ABPs and oligosaccharides may be one of the mechanisms in promoting tilapia growth and resistance to A.vbs.

• KSBB Journal
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• v.17 no.1
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• pp.100-105
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• 2002

N-acetyl-D-glucosamine oligosaccharides [(GlcNAc)n] whose degree of polymer-ization is from one to ten (n=1-10) were fractionated by column chromatography on CM-Sephadex. Electro dialysis from a partially deacetylated chitosan hydrolysate prepared crudely with the N-acetyl-D-glucosaminidase(chitinase) and exo-N, N'-diacetylchito-biohydrolase(chitobiase) of Serratia marcescens QM B1466. Reducing sugar compositions and sequences of the N-acetyl-glucosamine oligosaccharides were identified by N-acetylation, randomly cleavage with chitinase and ego-splitting with chitobiase. N-acetyl-glucosamine heterochitooligosaccharides with glucosamine oligosaccharides, (GlcN)n at the reducing end residues together with $(GlcN)_1\sim(GlcN)_4$ were detected. Separation was accomplished by prefractionation with election by 0 to 1.0 M NaCl gradient solution. $(GlcNAc)_1 =4.25%,\; (GlcNAc)_2=4.49%,; (GlcNAc)_3=11.1%,\; (GlcNAc)_4=2.5%,$$ $(GlcNAc)_{5}$=0.64%, $(GlcNAc)_{6}$=2.12% and $(GlcNAc)_{7}$=1.21%, respectively, were crystallized after electrodialysis and lyophilization Each N-acetyl-D-glucosamine oligosaccharides content were detected by HPLC.

• 한국생물공학회:학술대회논문집
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• 2003.04a
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• pp.450-450
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• 2003

• 한국생물공학회:학술대회논문집
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• 2003.04a
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• pp.452-452
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• 2003

• 한국생물공학회:학술대회논문집
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• 2005.10a
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• pp.493-493
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• 2005

• Proceedings of the Korean Society of Life Science Conference
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• 2006.09a
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• pp.94.1-94.1
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• 2006

• 한국당과학회:학술대회논문집
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• 2006.11a
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• pp.9-10
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• 2006