• Archives of Pharmacal Research
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• v.10 no.3
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• pp.193-196
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• 1987

Protein methylation occurs ubiquitously in nature and involves N-methylation of lysine, arginine, histidine, alanine, proline and glutamine, O-methylesterfication o dicarboxylic acids, and S-methylation of cysteine and methionine. In nature, methylated amino acids accur in highly specialized proteins such as histones, flagella proteins, myosin, actin, ribosomal proteins. hn RNA-bound protein, HMG-1 and HMG-2 protein, opsin, EF-Tu, EF-$1\alpha$, porcine heart citrate synthase, calmodulin, ferredoxin, $1\alpha$-amylase, heat shock protein, scleroderma antigen, nucleolar protein C23 and IF-3l.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.4
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• pp.509-516
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• 2009

The CJ6 bacterial strain, which possesses strong antifungal activity, was isolated from meju and identified as Bacillus polyfermenticus based on Gram staining, biochemical properties, and 16S rRNA gene sequencing. B. polyfermenticus CJ6 showed antimicrobial activity against the various pathogenic molds, yeasts, and bacteria. Antifungal activity from B. polyfermenticus CJ6 was reduced after 24 hr at $70^{\circ}C$ but antifungal activity was not completely destroyed. The antifungal activity was stable in the pH range of $3.0{\sim}9.0$, and inactivated by proteinase K, protease, and ${\alpha}$-chymotrypsin, which indicate its proteinaceous nature. The apparent molecular masses of the partially purified antifungal compound, as indicated by using the direct detection method in Tricine-SDS-PAGE, was approximately 1.4 kDa.

• Journal of Microbiology and Biotechnology
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• v.16 no.7
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• pp.1053-1059
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• 2006

The effectiveness of a proteinaceous fibrous material formed during commercial fermentation of soy protein (PFSP) and cysteine addition were evaluated in order to improve on the properties of soy protein-based films. Nine types of films were prepared at pH 7, 9, and 11, with heat treatments at $70^{\circ}C\;and\;90^{\circ}C$ for 30 min, by casting 5% (w/w) PFSP aqueous solution, containing 2.25% (w/w) glycerol, on to polystyrene plates. The tensile strength (TS) of films ranged from 3.88 to 6.87 MPa. The highest puncture strength (PS) was observed with pH 7.0 films prepared from PFSP solution heated at $70^{\circ}C$ (P<0.05). Alkaline pH and temperature caused a decrease in both the TS and PS of the films. The thickness of films ranged from $58\;to\;74{\mu}m$. Water vapor permeabilities of the films decreased with increasing pH and temperature. To produce films from PFSP, pH value of 7.0 to 9.0 and heat treatment of $70^{\circ}C\;to\;90^{\circ}C$ were needed. A soluble nature of PFSP films in water might be useful for preparation of hot water-soluble pouches. Cysteine addition could be necessary to produce films with increased TS and enhanced barrier properties. The combination treatment that provided the best combination of barrier and mechanical properties was the PFSP film prepared at pH 7.0 with addition of 1% cysteine. The films were good oxygen barriers.

• Journal of Microbiology and Biotechnology
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• v.6 no.6
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• pp.461-467
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• 1996

Four strains of lactic acid bacteria (LAB), that lower the pH of sausage $\leq$ 4.2 within 24 h of incubation at $37^{\circ}C$, were screened from 57 bacteriocin producing LAB which were isolated from kajamie shikhae and natural fermented sausages. The proteinaceous nature of the bacteriocin was confirmed by losing antimicrobial activity after pronase treatment. Inhibitory activity against pathogens, times of bacteriocin production and sensory tests were compared between 4 isolates and 3 commercial starters. Especially, strain NFS #8-1, screened from natural fermented sausage and identified as Pediococcus acidilactici, antagonized a large number of foodborne pathogens including Listeria monocytogenes, Aeromonas hydrophila, Bacillus cereus, Clostridium perfringens, Salmonella typhimurium and Staphylococcus aureus. Production of bacteriocin by strain NFS #8-1 was early in the growth phase (mid log phase) and its sensory acceptance was high. The feasibility of using strain NFS #8-1 as a starter for the production of microbiologically safe fermented sausage is envisaged.

• Animal cells and systems
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• v.12 no.1
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• pp.41-46
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• 2008

A bacterium strain called Bacillus coagulans was isolated from an industrial wastewater drainage and selected for its antimicrobial activities against bacteria and fungi. Characterization studies strongly suggested that this strain is Bacillus coagulans. Antimicrobial activity was found against gram-positive, gram-negative bacteria and yeast strain. Maximal activity was observed after 24 h when incubated at $30^{\circ}C$ and pH 8. The activity was found to be stable at $75^{\circ}C$ for 30 min and at pH range of 2-12. Analysis of the antimicrobial compound by SDS-PAGE suggested a molecular mass of approximately 7.5 KDa. The substance was characterized as a bacteriocin, because of its proteinaceous nature and low molecular weight. Our bacteriocin could potentially be used as a food preservative, because of its thermostable property and broad antimicrobial spectrum.

• Food Science of Animal Resources
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• v.41 no.1
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• pp.164-171
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• 2021

Listeria monocytogenes is a representative foodborne pathogen and causes listeriosis. Enterococcus faecium CJNU 2524 was confirmed to produce a bacteriocin with anti-listerial activity. To establish optimal culture conditions for the production of the bacteriocin from E. faecium CJNU 2524, different media (MRS and BHI broth) and temperatures (25℃, 30℃, and 37℃) were investigated. The results showed that the optimal culture conditions were MRS broth and 25℃ or 30℃ temperatures. The crude bacteriocin was stable in a broad range of pH conditions (2.0-10.0), temperatures (60℃-100℃), and organic solvents (methanol, ethanol, acetone, acetonitrile, and chloroform). The bacteriocin activity was abolished when treated with protease but not α-amylase or lipase, indicating the proteinaceous nature of the bacteriocin. Finally, the bacteriocin showed a bactericidal mode of action against L. monocytogenes. Therefore, it can be a biopreservative candidate for controlling L. monocytogenes in dairy and meat products.

• Applied Microscopy
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• v.41 no.4
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• pp.229-234
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• 2011

The occurrence of nuclear inclusions has been reported in various plant groups from primitive ferns to higher flowering plants. Their presence within a group seems to be randomly distributed without any phylogenetic relationships among species. According to the current survey, nuclear inclusions have been widely documented in more than several hundreds of species from various families of plants. The morphology and internal structures of nuclear inclusions are diverse and at least five types of inclusions develop within plant nuclei; amorphous, crystalline, fibrous, lamellar, and tubular form. Among these types, crystalline inclusions are the ones that are the most frequently reported. The inclusions are not bound by membranes and appear to be related to the nucleoli, either spatially by a close association or by an inverse relationship in size during development. The idea that nuclear inclusions are of a proteinaceous nature has been widely accepted. Further link to nucleolar activity as a protein storing site has also been suggested based on the association between the nucleolus and nuclear inclusions. Various investigations of nuclear inclusions have revealed more information about their structural features, but characterizing their precise function and subunit complexity employing molecular analysis and 3-D reconstruction remains to be elucidated. Tilting and tomography of serial sections with appropriate image processing can provide valuable information on their subunit(s). The present review summarizes discussion about different nuclear inclusions in plants from previous works, giving special attention to their fine, ultrastructural morphology, function, and origin.

• Journal of Microbiology and Biotechnology
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• v.10 no.3
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• pp.423-428
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• 2000

Bacteriocins are classified as proteins which are produced by heterogeneous groups of bacteria, having and antimicrobial effect of the closely related organisms. Recently, bacteriocins derived from lactic acid bacteria and other food-related organisms have been the subject of much research on potential food biopreservatives. The goal of this study was to screen and characterize the bacteriocinogenic lactic acid bacteria from Jeot-gal(commercial fermented fish foods). All bacteriocinogenic isolates were identified as lactic acid bacteria. Isolates NK24, NK34, and SA72 were tentatively identified as Lactobacillus brevis, according to the API 50 CHL kit database. All antimicrobial substances produced from four lactic acid bacteria isolates completely lost their antibacterial activity after being treated with some proteases, indicating to their proteinaceous nature. The bacteriocin produced from isolates NK24, NK34, and SA72 showed a broad spectrum of activity when compared to those produced from isolate SA131. All bacteriocins isolated during the course of this study showed a bactericidal mode of inhibition.

• Journal of Microbiology and Biotechnology
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• v.11 no.4
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• pp.577-584
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• 2001

An antimicrobially active bacterium which was identified as Bacillus brevis, was isolated from kimchi. The antimicrobial activity was found against various Gram-positive and Gram-negative bacteria including some pathogens food-spoilage microorganisms, and some yeast strains. The antimicrobial activity was especially strong against Bacillus anthracis and Shigella dysenteriae. The strong activity was observed during an early stationary phase in the culture when incubated at $37^{\circ}C$ with initial medium pH of 6.8. The antimicrobial activity was found to be stable at $90^{\circ}C$ for 30 min and in the pH range of 3-11, and it was insensitive to organic solvents including acetone, acetonitrile, ethanol, and methanol. Analysis of the bacterocin on tricine-sodium dodecyl sulfate-polyacrylamide gel suggested a molecular mass of approximately 4.5-6.0 kDa. The antimicrobial substance was characterized as a bacteriocin, because of its proteinaceous nature and low molecular weight. The bacteriocin could potentially be used as a food preservative, because of its thermostable property and broad antimicrobial spectrum.

• The Korean Journal of Cytopathology
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• v.15 no.1
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• pp.56-59
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• 2004

Development of an invasive squamous cell carcinoma within a branchial cleft cyst (branchiogenic carcinoma) is very rare and this case is the first description of cytologic findings in Korea. A 62-year-old man presented with a 5-month history of an enlarged right neck mass. Fine needle aspiration cytology of the mass showed low cellularity and the background containing proteinaceous debris, inflammatory cells, and histiocytes suggested a cystic nature. Abundant lymphocytes, a few anucleated squames, and rare atypical squamous cells with pyknotic nuclei and abnormal keratinization were also noted. After excision of the mass, histologic findings were consistent with a branchiogenic carcinoma. We recommend to raise the possibility of carcinoma (primary or metastatic) when we observe a few dyskeratotic cells in a cystic mass within the neck area, especially in an old male.