• The Korean Journal of Zoology
• /
• v.37 no.1
• /
• pp.40-48
• /
• 1994

세포분화에 따른 Small GTP-binding protein의 역할을 밝히기 위하여 Retinoic acid(RA)와 dibutyryl cyclic AMP(dbcAMP)로 분화를 유도한 F9 기형암종세포의 형태적인 변화와 함께 Small GTP-binding protein의 분포를 조사하였다. RA와 dbcAMP를 처리한 세포는 분화유도 5일경(초기 분화 단계)에 분명한 세포의 경계를 보이기 시작하여 7일경(분화 후기 단계)에는 거의 모든 세포가 등근 분화된 형태로 전환되었다. 이 분화과정 동안 세포막에는 많은 microvilli와 lamellopodia 같은 구조물이 나타났다. 아울러 초기 분화 단계에 많은 량의 laminin이 발현되었으며 분화 후기에 microtubule의 재분포가 관찰되었다. 세종류의 Small GTP-binding protein(25 23, 21 KD)이 F9 세포의 막성분과 세포질에서 관찰되었으며 분화가 진행됨에 따라서 세단백질 모두 증가되는 양상을 보였다 이러한 결과는 Small GTP-binding protein이 F9 세포의 분화에 특별한 기능을 가지고 있음을 시사해 주고 있다.

• Journal of the Korean Home Economics Association
• /
• v.28 no.2
• /
• pp.37-45
• /
• 1990

The purpose of this study was to determine the foaming properties of two small red bean protein isolates at various conditions. Data concerning the effects of pH, temperature, MaCl concentration, sugar concentration and protein concentration on the properties such as solubility, foam expansion, foam stability were presented. The results were summarized as follows : 1. The crude protein contents of two small red beans were 26.14% and 22.71%. The percentage of nonpolar amino acid group was the highest and that of sulfur containing amino acid group was the lowest. 2. Protein solubility showed the minimum at pH 4.5 which is isoelectric point of small red bean protein isolate adn heat treatment lowered solubility(P<0.05). At pH 4.5, solubility increased sighificantly as 0.4M NaCl was added. However, the effect of sugar concentration in the solubility was not significant. 3. Foam expansion of two small red bean protein isolates was high at pH 4.5 and heat treatment at 10$0^{\circ}C$ lowered foam expansion(P<0.05). While addition of NaCl, sugar did not affect the foma expansion, gradual increment of the protein isolates concentration up to 9% decreased the foma expansion slightly. 4. Foam stability was significantly high at pH 4.5 and heat treatment at 10$0^{\circ}C$ lowered foam stability. Addition of sugar caused slight decrease in foam stability. From 1% to 9% suspension, foma stability increased significantly as protein concentration increased(P<0.05)

• Asian-Australasian Journal of Animal Sciences
• /
• v.23 no.3
• /
• pp.333-339
• /
• 2010

The objectives of this study were to use the NRC-2001 model and DVE/OEB system to model potential nutrient supply to ruminants and to compare frost damaged (also called "frozen" wheat with normal wheat. Quantitative predictions were made in terms of: i) Truly absorbed rumen synthesized microbial protein in the small intestine; ii) Truly absorbed rumen undegraded feed protein in the small intestine; iii) Endogenous protein in the digestive tract; iv). Total truly absorbed protein in the small intestine; and v). Protein degraded balance. The overall yield losses of the frozen wheat were 24%. Results showed that using the DVE/OEB system to predict the potential nutrient supply, the frozen wheat had similar truly absorbed rumen synthesized microbial protein (65 vs. 66 g/kg DM; p>0.05), tended to have lower truly absorbed rumen undegraded feed protein (39 vs. 53 g/kg DM; p<0.10) and had higher endogenous protein (14 vs. 9 g/kg DM; p<0.05). Total truly absorbed protein in the small intestine was significantly lower (89 vs. 110 g/kg DM, p<0.05) in the frozen wheat. The protein degraded balance was similar and both were negative (-2 vs. -1 g/kg DM). Using the NRC-2001 model to predict the potential nutrient supply, the frozen wheat also had similar truly absorbed rumen synthesized microbial protein (average 56 g/kg DM; p>0.05), tended to have lower truly absorbed rumen undegraded feed protein (35 vs. 48, g/kg DM; p<0.10) and had similar endogenous protein (average 4 g/kg DM; p>0.05). Total truly absorbed protein in the small intestine was significantly lower (95 vs. 108 g/kg DM, p<0.05) in the frozen wheat. The protein degraded balance was not significantly different and both were negative (-16 vs. -19 g/kg DM). In conclusion, both models predict lower protein value and negative protein degraded balance in the frozen wheat. The frost damage to the wheat reduced nutrient content and availability and thus reduced nutrient supply to ruminants by around 12 to 19%.

• Asian-Australasian Journal of Animal Sciences
• /
• v.29 no.2
• /
• pp.241-249
• /
• 2016

The supplementation of livestock feed with animal protein is a present cause for public concern, and plant protein shortages have become increasingly prominent in China. This conflict may be resolved by fully utilizing currently available sources of plant protein. We estimated the rumen degradability and the small intestinal digestibility of the amino acids (AA) in rapeseed meal (RSM), soybean meal (SBM), sunflower seed meal (SFM) and sesame meal (SSM) using the mobile nylon bag method to determine the absorbable AA content of these protein supplements as a guide towards dietary formulations for the dairy industry. Overall, this study aimed to utilize protein supplements effectively to guide dietary formulations to increase milk yield and save plant protein resources. To this end, we studied four cows with a permanent rumen fistula and duodenal T-shape fistula in a $4{\times}4$ Latin square experimental design. The results showed that the total small intestine absorbable amino acids and small intestine absorbable essential amino acids were higher in the SBM (26.34% and 13.11% dry matter [DM], respectively) than in the SFM (13.97% and 6.89% DM, respectively). The small intestine absorbable Lys contents of the SFM, SSM, RSM and SBM were 0.86%, 0.88%, 1.43%, and 2.12% (DM basis), respectively, and the absorbable Met contents of these meals were 0.28%, 1.03%, 0.52%, and 0.47% (DM basis), respectively. Among the examined food sources, the milk protein score of the SBM (0.181) was highest followed by those of the RSM (0.136), SSM (0.108) and SFM (0.106). The absorbable amino acid contents of the protein supplements accurately reflected protein availability, which is an important indicator of the balance of feed formulation. Therefore, a database detailing the absorbable AA should be established.

• Korean journal of food and cookery science
• /
• v.6 no.4 s.13
• /
• pp.9-14
• /
• 1990

The emlsifying properties of small red bean protein isoates were evaluated through their emulsion capacity and stability of the resulting emulsions. The influence of pH, Sodium Chloride and heat treatment on the efficiency of small red bean protein isolates as emulsifying agents was studied. The surface hydrophobicity (So) of small red bean protein islates also examined. The results were obtained as follows; 1. The emusion capacity of small red bean protein isolates was high at pH 11, low at pH 3 and decreased by heat treament. With addition of NaCl, emulsion capacity decreased steadily and showed lowest value when 0.2M NaCl was added. 2. The emulsion stability at pH 4.5 and heat treatment over $60^{\circ}C$ decreased emulsion stability at pH 4.5. When NaCl was added, emulsion stability was generally increased. 3. The surface hydrophobicity of small red bean protein isolates showed the highest value at pH 3 and lowest at pH 11 and increased as the heating temperature increased When 0.2 M NaCl was added, surface hydrophobicity also increased at pH 4.5.

• Bulletin of the Korean Chemical Society
• /
• v.28 no.6
• /
• pp.1010-1014
• /
• 2007

M1 RNA is the catalytic component of RNase P, a tRNA-processing enzyme in Escherichia coli. M1 RNA is produced in the cell by transcription of the rnpB gene and subsequent processing at the 3' end. The 3' flanking region of rnpB contains repeated sets of overlapping sequences coding for small proteins. The issue of whether these proteins are expressed remains to be established. In this study, we showed the expression of a small protein encoded by the first repeat within the 3' flanking region of rnpB. Interestingly, protein expression was increased at lower temperatures. The termination efficiency of rnpB terminators was decreased at lower temperatures, suggesting that antitermination is responsible for enhanced protein expression. Moreover, the purified small protein contained M1 RNA, implying a role as a specific RNA-binding protein.

• BMB Reports
• /
• v.41 no.9
• /
• pp.645-650
• /
• 2008

Nucleoside diphosphate kinase (NDPK) is involved in multiple signaling pathways in mammalian systems, including G-protein signaling. Arabidopsis NDPK2, like its mammalian counterparts, is multifunctional despite its initial discovery phytochrome-interacting protein. This similarity raises the possibility that NDPK2 may play a role in G-protein signaling in plants. In the present study, we explore the potential relationship between NDPK2 and the small G proteins, Pra2 and Pra3, as well as the heterotrimeric G protein, GPA1. We report a physical interaction between NDPK2 and these small G proteins, and demonstrate that NDPK2 can stimulate their GTPase activities. Our results suggest that NDPK2 acts as a GTPase-activating protein for small G proteins in plants. We propose that NDPK2 might be a missing link between the phytochrome-mediated light signaling and G protein-mediated signaling.

• BMB Reports
• /
• v.28 no.4
• /
• pp.331-335
• /
• 1995

Simian virus 40 (SV40) small-t antigen (small-t) has been known to regulate the activity of a cellular enzyme, protein phosphatase 2A (PP2A), composed of A. B, and C subunits, via binding to the A subunit In the study presented here, the stoichiometry of the binding of small-t to PP2A was determined to be 1: 1. It was also shown that small-t binds to the AC form of PP2A with a higher apparent affinity than it binds to the free A subunit. We also characterized the interaction of PP2A with wild-type and various mutant small-ts. A single-point mutant (Val134Met) and a double-point mutant (Trp147Gly;Leu152 Pro) of small-t exhibited 3-fold and 5-fold lower potencies in inhibiting PP2A activity. respectively. This suggests that the region around amino acids between 134 and 152 of small-t might be important in regulating the enzyme activity of PP2A.

• The Journal of Korean Society of Virology
• /
• v.29 no.4
• /
• pp.221-233
• /
• 1999

Prospect Hill Virus (PHV) is the well known serotype of hantavirus, a newly established genus in family Bunyaviridae. Extensive studies have upheld the original view of PHV genetics with three genes such as nucleocapsid (N) protein, envelope proteins (G1, G2) and RNA dependent RNA polymerase. In this study, we report the existence of additional gene that is encoded in an overlapping reading frame of the N protein gene within S genome segment of PHV. This gene is expected to encode a nonstructural small (NSs) protein and it seems to be only found in PHV infected cell. The presence and synthesis of NSs protein could be demonstrated in the cell infected with PHV using anti-peptide sera specific to the predicted amino acid sequence deduced from the second open reading frame. Ribosomal synthesis of this protein appears to occur at AUG codon at the 83rd base of S genome segment, downstream of N protein initiation codon. This protein is small in size (10.4 KDa) and highly basic in nature. The expression strategy of NSs protein appears that a signal mRNA is used to translate both N and NSs protein in PHV infected cell. 10 KDa protein in virus infected cell lysates can bind to mimic dsRNA. This fact strongly suggests that NSs protein may be involved in virus replication on late phase of viral life cycle.

• Asian-Australasian Journal of Animal Sciences
• /
• v.12 no.8
• /
• pp.1205-1214
• /
• 1999

Whole lupinus albus seeds were pressure toasted at temperatures of 100, 118 and $136^{\circ}C$ for 3, 7, 15 and 30 min to study rumen degradation and post-rumen digestion and to determine optimal heating conditions for the Dutch dairy feed industry. In sacco nylon bag and mobile bag techniques were employed for rumen and intestine incubations to determine ruminal degradation characteristics and intestinal digestion of crude protein (CP) in 4 lactation rumen cannulated and 4 lactating intestinal cannulated Dutch dairy cows fed 47% hay and 53% concentrate according to Dutch dairy requirements. Measured rumen degradation characteristics were soluble fraction (S), undegradable fraction (U), potentially degradable fraction (D), lag time (T0) and rate of degradation (Kd) of insoluble but degradable fraction. Percentage bypass feed protein (BCP), ruminal microbial protein synthesized based on available nitrogen (N_MP) and that based on available energy (E_MP), true protein supplied to the small intestine (TPSI), truly absorbed BCP (ABCP), absorbed microbial protein (AVP) in the small intestine, endogenous protein losses in the digestion (ENDP), true digested protein in the small intestine (TAP or DVE in Dutch) and degraded protein balance (PDB or OEB in Dutch) were totally evaluated using the new Dutch DVE/OEB System. Pressure toasting decreased (p<0.001) rumen degradability of CP. It reduced S (p<0.05) and Kd (p=0.06), increased D (p<0.05) and U (p<0.01) but did not alter T0 (p>0.05), thus resulting in dramatically increased BCP (p<0.001) with increasing time and temperature from 73.7 (raw) up to 182.5 g/kg DM ($136^{\circ}C/15min$). Although rumen microbial protein synthesized based on available energy (E_MP) was reduced, true protein (microbial and bypass feed protein) supplied to the small intestine (TPSI) was increased (p<0.001) from 153.1 (raw) to 247.6 g/kg DM ($136^{\circ}C/15min$). Due to digestibility of BCP in the intestine not changing (p>0.05) average 87.8%, the absorbed BCP increased (p<0.001) from 62.3 (raw) to 153.7 g/kg DM ($136^{\circ}C/15min$). Therefore DVE value of true digested protein in the small intestine was significantly increased (p<0.001) from 118.9 (raw) to 197.0 g/kg DM ($136^{\circ}C/15min$) and OEB value of degraded protein balance was significantly reduced (p<0.001) from 147.2 (raw) to 63.1 g/kg DM ($136^{\circ}C/15min$). It was concluded that pressure toasting was effective in shifting degradation of CP of lupinus albus from the rumen to small intestine without changing intestinal digestion. Further studies are required on the degradation and digestion of individual amino acids and on the damaging effects of processing on amino acids, especially the first limiting amino acids.