• Molecules and Cells
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• v.23 no.2
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• pp.123-131
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• 2007

Extracellular stresses induce heat shock response and render cells resistant to lethal stresses. Heat shock response involves induction of heat shock proteins (Hsps). Recently the roles of Hsps in neurodegenerative diseases and cancer are attracting increasing attention and have accelerated the study of heat shock response mechanism. This review focuses on the stress sensing steps, molecules involved in Hsps production, diseases related to Hsp malfunctions, and the potential of proteomics as a tool for understanding the complex signaling pathways relevant to these events.

• Journal of Marine Bioscience and Biotechnology
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• v.1 no.3
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• pp.206-212
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• 2006

Supercritical carbon dioxide ($SCO_2$) extraction was investigated as a method for protein-sourcing material from squid viscera. To find the optimum conditions, the extraction of squid viscera using $SCO_2$ was performed under the conditions of temperature range from 35 to $45^{\circ}C$ and constant pressure 25 MPa using Hewlett-Packard 7680T. Also from result of SDS-PAGE, the protein denaturation was minimized when using $SCO_2$ extraction. And the major amino acids in the squid viscera were glutamic acid, aspartic acid, lysine, leucine, arginine, alanine, glycine, isoleucine, and valine. The main fatty acids from squid viscera were myristic acid, palmitic acid, stearic acid, heneicosanoic acid, palmitoleic acid, elaidic acid, oleic acid, eicosenoic acid, EPA (eicosapentaenoic acid), and DHA (docosahexaenoic acid).

• Genomics & Informatics
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• v.7 no.1
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• pp.26-31
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• 2009

Heat shock proteins are a class of molecular chaperones that can be found in nearly all organisms from Bacteria, Archaea and Eukarya domains. Heat shock proteins experience increased transcription during periods of heat induced osmotic stress and are involved in protein disaggregation and refolding as part of a cell's danger signaling cascade. Heat shock protein, Hsp20 is a small molecular chaperone that is approximately 20kDa in weight and is hypothesized to prevent aggregation and denaturation. Hsp20 can be found in several strains of Proteobacteria, which comprises the largest phyla of the Bacteria domain and also contains several medically significant bacterial strains. Genomic analyses were performed to determine a common evolutionary pattern among Hsp20 sequences in Proteobacteria. It was found that Hsp20 shared a common ancestor within and among the five subclasses of Proteobacteria. This is readily apparent from the amount of sequence similarities within and between Hsp20 protein sequences as well as phylogenetic analysis of sequences from proteobacterial and non-proteobacterial species.

• Journal of Chest Surgery
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• v.21 no.4
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• pp.613-618
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• 1988

The exposure of blood to foreign materials can cause the denaturation of plasma protein components such as immunoglobulins and complements. And those phenomena increase the morbidity and mortality after intracardiac operations through the cardiopulmonary bypass. From April, 1987 to September, 1987, we had observed the serial changes of plasma total protein IgG, IgA, IgM, complements[C3, C4] in bubble oxygenator group[n=5] and membrane oxygenator group[n=5]. Statistically significant difference between two groups were present in total protein and C3. We conclude that using membrane oxygenator in long extracorporeal circulation can reduce the activation of alternative pathway of complement system, and which can reduce post-perfusion complications of the lung though we can`t prove it in mass populations.

• Korean journal of food and cookery science
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• v.20 no.3
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• pp.256-264
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• 2004

The effects of irradiation on the functional and structural characteristics of soy protein isolates were studied. Soymilk was irradiated at 1, 5, and l0kGy, after which soy protein isolates were prepared. The functional properties of soy protein isolates were examined including solubility, emulsion capacity and stability, foam capacity and stability, structural properties as represented by SDS-PAGE pattern, and secondary and tertiary structures. The solubility and emulsion capacity were increased by radiation treatment at 1kGy however the values were adversely affected again as dosage was increased above 5kGy. As irradiation dosage increased, an increase of foaming capacity at 1kGy and a decreasing turnover afterwards were also noted in foaming capacity, although the differences were not statistically significant. The SDS-PAGE pattern showed fragmentation and aggregation of protein molecules as affected by irradiation in proportion to the dosage increase. The results of CD and fluorescence spectroscopy revealed increased aperiodic structure contents with the dosage increase. It was assumed that irradiation dosagefrom 5 to l0kGy could initiate minimal denaturation of protein in various foods compared to general heat treatment.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.24 no.5
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• pp.340-344
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• 1991

On heating and fleering food-stuffs, it is very important to obtain informations about thermophysical properties of fishes for designing of freezing and heating equipment and analyzing of physico-chemical reaction during storage. It is particularly necessary to measure denaturation enthalpy, temperature, latent heat of freezing, activation energy, enthalpy, entropy and free energy on freezing and heating rate. In this study, DSC was used to study effects of freezing and heating rate on thermophysical properties and denaturation temperature on scanning rate $2.5-10.0^{\circ}C/min$. On increasing scanning rate, denaturation temperature of protein and lipid incresed and freezing point, activation energy, enthalpy, entropy were decreased. In freezing process free energy of fishes were found to be $14.2-18.9 kcal/mol$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.5
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• pp.455-463
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• 1985

Thermal-denaturation of myofibrillar protein of dorsal skeletal muscle from file fish was investigated by measuring denaturation constant($K_D$) and thermodynamic parameters at various temperatures. The protective effects of sucrose, sorbitol and amino acids when added individually or combined were also discussed. The denaturation rate as reflected in inactivation of myofibrillar protein Ca-ATPase was followed the first order reaction. The $K_D$ values at $25^{\circ}C,\;30^{\circ}C,\;and\;35^{\circ}C$ were $19.52{\times}10^{-5},\;112.25{\times}10^{-5},\;and\;247.20{\times}10^{-5}$, respectively. The activation energy of the reaction at $30^{\circ}C$ was 43 kcal/mole. The protective effects of sucrose, sorbitol, glycine, alanine and Na-glutamate were increased with the concentration but the effects of sorbitol and Na-glutamate decreased beyond 1.0 mole. Basic amino acids such as arginine and lysine did not revealed any protective effect on the thermal denaturation. In case of mixed addition, the effects of Na-glutamate to glycine, sorbitol to glycine, and sorbitol to sucrose or sorbitol to Na-glutamate were enhanced 1.2 to 7.0 times as much as that of control (ratio of mixing; 1:1, range of concentration; 0.5 to 1.25 mole). Under the frozen condition at $-20^{\circ}C$, two mixtures such as Na-glutamate to glycine and sorbitol to sucrose apparently revealed the protective effects.

• Journal of the Korean Chemical Society
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• v.28 no.1
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• pp.14-19
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• 1984

The stability difference of metmyoglobin in $H_2O$ and $D_2O$ at pH 5.7 and pH 7.0 toward pressure denaturation is studied. Metmyoglobin is denatured in $D_2O$ at smaller pressure than in $H_2O$. The stability difference in $H_2O$ and $D_2O$ is more pronounced at pH 5.7 than at pH 7. The main reasons for the stability difference in $H_2O$ and $D_2O$are the difference in positive charge due to $H^+$and $D^+$ binding to the protein in $H_2O$ and $D_2O$, and the structural change that accompany deuteration.

• BMB Reports
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• v.39 no.5
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• pp.636-641
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• 2006

Our previous studies indicated that native carbonic anhydrase does not interact with hydrophobic adsorbents and that it acquires this ability upon denaturation. In the present study, an apo form of the enzyme was prepared by removal of zinc and a comparative study was performed on some characteristic features of the apo and native forms by far- and near-UV circular dichroism (CD), intrinsic fluorescent spectroscopy, 1-anilino naphthalene-8-sulfonate (ANS) binding, fluorescence quenching by acrylamide, and Tm measurement. Results indicate that protein flexibility is enhanced and the hydrophobic sites become more exposed upon conversion to the apo form. Accordingly, the apo structure showed a greater affinity for interaction with hydrophobic adsorbents as compared with the native structure. As observed for the native enzyme, heat denaturation of the apo form promoted interaction with alkyl residues present on the adsorbents and, by cooling followed by addition of zinc, catalytically-active immobilized preparations were obtained.

• Food Science of Animal Resources
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• v.35 no.3
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• pp.350-359
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• 2015

This review focuses on the enhanced functional characteristics of enzymatic hydrolysates of whey proteins (WPHs) in food applications compared to intact whey proteins (WPs). WPs are applied in foods as whey protein concentrates (WPCs), whey protein isolates (WPIs), and WPHs. WPs are byproducts of cheese production, used in a wide range of food applications due to their nutritional validity, functional activities, and cost effectiveness. Enzymatic hydrolysis yields improved functional and nutritional benefits in contrast to heat denaturation or native applications. WPHs improve solubility over a wide range of pH, create viscosity through water binding, and promote cohesion, adhesion, and elasticity. WPHs form stronger but more flexible edible films than WPC or WPI. WPHs enhance emulsification, bind fat, and facilitate whipping, compared to intact WPs. Extensive hydrolyzed WPHs with proper heat applications are the best emulsifiers and addition of polysaccharides improves the emulsification ability of WPHs. Also, WPHs improve the sensorial properties like color, flavor, and texture but impart a bitter taste in case where extensive hydrolysis (degree of hydrolysis greater than 8%). It is important to consider the type of enzyme, hydrolysis conditions, and WPHs production method based on the nature of food application.