• Molecules and Cells
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• v.26 no.4
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• pp.362-367
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• 2008

We identified a 1,134-bp putative type III polyketide synthase from the sequence analysis of Streptomyces peucetius ATCC 27952, named Sp-RppA, which is characterized as 1,3,6,8-tetrahydroxynaphthalene synthase and shares 33% identity with SCO1206 from S. coelicolor A3(2) and 32% identity with RppA from S. griseus. The 1,3,6,8-tetrahydroxynaphthalene synthase is known to catalyze the sequential decarboxylative condensation, intramolecular cyclization, and aromatization of an oligoketide derived from five units of malonyl-CoA to give 1,3,6,8-tetrahydroxynaphthalene, which spontaneously oxidizes to form 2,5,7-trihydroxy-1,4-naphthoquinone (flaviolin). In this study, we report the in vivo expression and in vitro synthesis of flaviolin from purified gene product (Sp-RppA).

• Preventive Nutrition and Food Science
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• v.8 no.2
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• pp.149-153
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• 2003

Effects of kimchi and its ingredients, vitamin C and $\beta$-sitosterol on the growth of Helicobacter pylori were investigated. Three kimchi variations were studied: a standard recipe (kimchi I) and two functional variations for cancer prevention and treatment made with organically grown ingredients (kimch II and III). Methanol extracts and juices from kimchi I and III did not inhibit the growth of H. pylori. However, 10 mm and 12 mm inhibition zones were formed by methanol extract and juice from kimchi II, which had higher concentrations of red pepper powder (RPP) than those of kimchi I and III. Among the major kimchi ingredients, methanol extracts of RPP, garlic and ginger substantially inhibited the growth of H. pylori. The maximal inhibition zone (30 mm) was attained with garlic treatment. Inhibitory effects of the RPP, garlic and the sub-ingredient mixture (prepared with radish, garlic, RPP, ginger, green onion, sugar and fermented anchovy juice) on H. pylori were decreased by lactic acid bacteria fermentation. Neither the fermented garlic nor the fermented sub-ingredient mixture inhibited the growth of H. pylori. But, the inhibition Bone of fermented RPP was 12 mm, which was less than the 16 mm inhibition zone formed by the non-fermented RPP. Vitamin C and $\beta$-sitosterol which are known to be functional active compounds of kimchi also showed no inhibitory effect on the growth of H. pylori after 3 days of incubation. Further study is needed to determine why the inhibitory effect is removed or decreased by lactic acid fermentation, and to determine if fresh kimchi and lactic acid bacteria of kimchi can inhibit the growth of H. pylori.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.8
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• pp.1167-1173
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• 2009

This study was conducted to evaluate the effects of providing fermented soy protein to weaned pigs on nitrogen balance and apparent fecal and apparent ileal digestibility (AID) of AA. Four weaned ((Yorkshire${\times}$Landrace)${\times}$Duroc) barrows (BW = 6.58${\pm}$0.98 kg), surgically fitted with a simple T-cannula approximately 15 cm prior to the ileo-cecal junction, were fed four diets according to 4${\times}$4 Latin square design. Diets were a basal diet supplemented with one of the following: 3% SDPP (spray dried plasma protein), 5% RBP (soy protein fermented by Lactobacillus spp.), 5% PSP (soy protein fermented by Aspergillus oryzae and Bacillus subtilis), and 2.5% RPP (2.5% RBP+2.5% PSP). No differences were observed in DM and N intakes among treatments. However, the level of urine excretion was greater in the RPP group than in the PSP group. Additionally, fecal DM excretion, fecal N concentration and fecal N excretion were increased in the RBP, PSP and RPP groups when compared with the SDPP group (p<0.05). Furthermore, total excretion was increased in the RPP group when compared with the PSP group (p<0.05). In addition, N absorption and the N absorption ratio were higher in the SDPP group than in the RPP group (p<0.05). Moreover, the DM and N digestibilities were lower in the RBP, PSP and RPP groups than in the SDPP group (p<0.05), and the ash and energy digestibilities were higher in the SDPP and RBP groups than in the PSP and RPP groups (p<0.05). However, no significant differences were observed in the DM, N, Ash, Ca, P or ileal digestibilities among treatments, although the energy digestibility was higher in the SDPP group than the RBP group (p<0.05). In addition, the apparent ileal digestibilities of essential amino acids (Arg, His, Iso, Leu, Lys, Phe, Thr, and Val) were significantly higher in the SDPP group than in the other groups (p<0.05), and the levels of Ala, Cys, Glu and Try were greater in the SDPP treatment group than the RBP, PSP and RPP groups (p<0.05). Additionally, the levels of Asp, Gly and Ser were higher in the SDPP group than the PSP and RPP groups, and the level of Pro was higher in the SDPP group than the RPP group (p<0.05). Finally, total non-essential amino acid and total amino acid digestibility were higher in the SDPP group than in the other treatments (p<0.05). Taken together, the results of this study indicate that animal protein is more bioavailable than plant protein. However, the N absorption ratio and ileal digestibility were found to be similar in the SDPP and RBP groups.

• The Plant Pathology Journal
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• v.19 no.1
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• pp.19-23
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• 2003

Turnip crinkle vims (TCV) inoculation onto resistant Arabidopsis ecotype Dijon（Di-17) leads to a hypersensitive response (HR) on the inoculated leaves. A dominant gene, HRT, which confers an HR to TCV, has been cloned from Di-17 plants by map-based cloning. HRT is a LZ-NBS-LRR class resistance gene and it belongs to a small gene family that includes RPP8, which confers resistance to Peronospora parasitica Emco5. Outside of the LRR region, HRT and RPP8 proteins share 98% amino acid identity while their LRR regions are less conserved (87% identity). HRT-transformed Arabidopsis plants developed an HR but generally remained susceptible to TCV due to a dominant RRT allele, which is not compatible with resistance. However, several transgenic plants that over-expressed HRT much higher than Di-l7 showed micro-HR or no HR when inoculated with TCV and were resistant to infection. Both the HR and resistance are dependent on salicylic acid but independent of NPRI, ethylene, or jasmonic acid. Arabidopsis plants containing both TCV coat protein gene and HRT developed massive necrosis and death in seedlings, indicating that the TCV coat protein is an avirulence factor detected by the HRT.

• Parasites, Hosts and Diseases
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• v.41 no.2
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• pp.89-96
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• 2003

Among the panel of monoclonal antibodies (mAb) against Toxoplasma gondii, mAb of Tg621 (Tg621) clone blotted 38 kDa protein which localized in the cytoplasm of tachyzoites by immunofluorescence microscopy The protein was not released into the parasitophorous vacuole during or after invasion. The cDNA fragment encoding the protein was obtained by screening a T. gondii cDNA expression library with Tg621. The full length cDNA sequence was completed with 5’-RACE as 1,592 bp, which contained open reading frame of 942 bp. The deduced amino acid sequence of Tg621 consisted of a polypeptide of 313 amino acids, with significant homology to ribosomal P proteins (RPP) of other organisms especially high to those of apicomplexan species. The expressed and purified TgRPP was assayed in western blot with the sera of toxoplasmosis patients and normal sera, which resulted in the 74.0% of positive reactions in toxoplasmosis patients whereas 8.3% in normal group. Therefore, the antibody formation against TgRPP in toxoplasmosis patients was regarded as specific for T. gondii infection and suggested a potential autoantibody.

• International Journal of Internet, Broadcasting and Communication
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• v.13 no.3
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• pp.130-136
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• 2021

The purpose of this study was to investigate the effect of the intensity of warm-up exercise on the physiological response and exercise performance during resistance exercise. For this purpose, 8 male college students with at least 1 year of experience in resistance movement were selected. The warm-up condition was set to NON condition (preparatory exercise not performed), 3 set condition, 6 set condition, and 9 set condition, and the intensity was different for each set. After warm-up, 75% 1RM of main exercise was performed, and blood pressure and heart rate were measured immediately after exercise to measure RPP. The number of repetitions and total work for each condition were measured as the number of repetitions and momentum during the main exercise. The measured data were analyzed by repeated measures two-way ANOVA. As a result, although there was no difference in Rate Pressure Product according to the warm-up conditions, the number of repetitions and total amount of exercise showed the highest in the 3-set condition. Therefore, it is thought that the number and intensity of warm-up exercises should be set appropriately during resistance exercise, and warm-up of 3 sets or more during resistance exercise is thought to decrease exercise performance.

• Journal of Korean Physical Therapy Science
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• v.10 no.1
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• pp.149-157
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• 2003

The purpose of this study was to compare the effects of different exercise types including isokinetic, isometric, and istonic exercise of same exercise intensity on cardiopulmonary function and blood lactate level. The subjects of this study included 17 males college students. Each subjects after pretraining measurement performed isokinetic, isometric and isotonic exercise of 1 week interval using Cybex 6000 System. KBI-C and YSI 1500 were used to measure changes in cardiopulmonary function and blood lactate level respectively. First, comparing changes in RPP relative to exercise type, isokinetic group showed significant difference between before exercise ($7.08{\pm}1.12mg/kg/min$) and post exercise ($18.98{\pm}1.75mg/kg/min$). Isometric group showed that significant difference between before exercise($7.89{\pm}0.98mg/kg/min$) and post exercise($20.22{\pm}2.41mg/kg/min$). Isotonic group showed significant difference between before exercise ($8.14{\pm}0.11mg/kg/min$) and post exercise ($19.84{\pm}2.30\;mg/kg/min$). Second, comparing changes in blood lactate level relative to exercise type, isokineic group showed significant difference between before exercise ($2.99{\pm}0.65mmol$) and post exercise ($6.55{\pm}6.55mmol$). Isometric group showed significant difference between before exercise($1.71{\pm}5.48mmol$) and post exercise ($5.48{\pm}1.97mmol$). Isotonic group showed significant difference between before exercise($1.16{\pm}0.48mmol$) and post exercise($5.21{\pm}1.28mmol$). The results of this study indicate significant differences RPP in isometric exercise and significant differences blood lactate in isotonic exercise.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.12
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• pp.1778-1784
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• 2012

This study was conducted to investigate the quality characteristics of red pepper paste (RPP) added with garlic during aging at $10^{\circ}C$ for 56 days. RPP was evaluated for pH, acidity, free sugar contents, Hunter's color values, flavor patterns, and sensory characteristics. The initial pH and acidity of the RPP with garlic were 5.07~5.18 and 0.33~0.35%, respectively. The pH of RPP increased as the amount of garlic added increased, whereas the acidity decreased. The pH and total acidity changed gradually until day 28, after which they changed rapidly. The initial fructose and glucose contents of the RPP with garlic decreased to 2.32~2.41% and 1.94~2.09%, respectively. The fructose and glucose contents further decreased gradually to 1.81~1.94% and 1.54~1.71%, respectively, during aging. The Hunter's L- and b-values of the RPP increased, whereas the a-value decreased as the amount of garlic added increased. The flavor patterns of the RPP with garlic noticeably differed from those of the control RPP during aging. Sensory evaluation indicated that garlic could enhance the overall flavor characteristics of RPP.

• Preventive Nutrition and Food Science
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• v.8 no.1
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• pp.54-60
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• 2003

To develop a functional chungkookjang; the anticancer effects of chungkookjangs prepared with different varieties of soybeans, starters, fermentation periods and seasoning additive ratios; were studied against AGS human gastric adenocarcinoma cells using the MTT assay, at different stages chungkookjang processing. The chungkookjang samples exerted different antiproliferative effects according to the variety of soybeans used. The chungkookjangs manufactured with soybean var. manrikong exhibited the highest cytotoxicity against AGS human cancer cells. The chungkookjangs fermented with rice straw and B. licheniformis strongly inhibited the growth of the AGS human cancer cells. All fermented chungkookjangs had a strong inhibitory effect on the growth of the cancer cells; however, the non-fermented soybean (chungkookjang) showed a low inhibition rate. The fermented chungkookjangs mixed with red pepper powder (RPP) and garlic exhibited strong antiproliferative effect against the cancer cells, and chungkookjang prepaved with 1.1 % RPP and 1.1 % garlic showed the highest cytotoxicity against the cancer cells. The functional chungkookjang fermented with soybean variety of manrikong and B. licheniformis for 3 days at 4$0^{\circ}C$ and then mixed with 7.9% salt, 1.l% RPP and 1.1% garlic, exhibited a higher antiproliferative effect than the chungkookjangs prepared by traditional or modified methods, according to the MTT assay. The functional chungkookjang exhibited a similar anticancer effect to the traditional doenjang. These results indicate that the fermentation period and the ratio of seasoning additives, as well as the variety of soybeans and starter cultures may affect the degree of the anticancer effect of chungkookjang.

• Fire Science and Engineering
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• v.28 no.2
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• pp.1-8
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• 2014

Despite advancements in the development of synthetic fibers and materials that provide better insulation, fire burn injuries remain a significant issue. To ensure adequate protection, clothing and equipment must be selected on the basis of performance. There are different standards like ISO standards applicable to each of the various types of clothing used by fire fighters. But, in most cases, the tests are performed in the conditions of high heat flux exposure, the clothing material can be destroyed easily. Thus the effective way to investigate the protective performance for the low (radiant) heat flux conditions should be needed. Therefore improved RPP (Radiant Protective Performance) test method based on the onset of pain burn injury was suggested. Experiments were performed to verify the proposed method with current protective clothing for fire fighters and the transient heat transfer characteristics were identified, also. Moreover, several protective performance indices were acquired from experimental results to analyze their relations.