• Fisheries and Aquatic Sciences
• /
• v.18 no.4
• /
• pp.341-347
• /
• 2015

We evaluated the biological activities of five water extracts of tissue of the mottled anemone Urticina crassicornis. Most extracts exhibited broad-spectrum antimicrobial activity as determined by ultrasensitive radial diffusion assay (URDA) against gram-positive and -negative bacteria, including a fish pathogen, Aeromonas hydrophila, but no activity against fungi. The activity of the extracts was abolished by tryptic digestion, indicating that protein compounds were responsible for the antimicrobial activity. Furthermore, in a 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical-scavenging activity assay, only the visceral tissue extract showed activity. However, no extract had hemolytic activity against human red blood cells. Consequently, this study suggests the water-soluble extract of mottled anemone to be a promising source of proteinaceous antimicrobial compounds that can be utilized for development of novel antibiotics.

• Journal of Ginseng Research
• /
• v.17 no.3
• /
• pp.203-209
• /
• 1993

This study was conducted to investigate the effects of ginseng extracts and their fractions on the 9rowth of Escherichia coli and its glucose consumption. Considerable amount of impurities such as sugar, Protein, lipids and minerals other than saponins were contained in n-butanol extracts which are generally referred to be crude saponins. Sucrose and maltose were contained as major sugars In ginseng extracts and their water soluble fractions. Arginine and potassium were also contained as major amino acid and mineral in those fractions, respectively. Though the glucose consumption and growth of Escherichia coli were enhanced by ginseng extracts and their water soluble fractions those were retarded by ether soluble fractions and n-butanol fractions.

• Food Science and Preservation
• /
• v.2 no.1
• /
• pp.185-193
• /
• 1995

This paper was investigated the changes of the cell wall components, enzyme activities during ripening of jujuba fruits for elucidating the softening metabolism of jujuba fruits. Firmness were decreased during ripening. Moisture content did not show any notable cahanges until ripening stage but they decreased a little In overripe jujuba fruits. Polygalacturonase activities were not detected at nature green stage and $\beta$-galactosidase activities were until turning stage. But polygalacturonase activities in ripening and overripening were 51.31 and 100.72 units/100g-fr, wt. respectively. $\beta$-galactosidase activities were 16.05 and 182.55units/100g-fr. wt. in the same stages. The content of water-soluble protein was increased in overripening. Stage the contents of cell wall and alcohol-insoluble material were. decraesed during maturation, but water-soluble material was increased. The pectin and alkali-soluble hemicellulose were increased until ripening stage, but decreased in overripe jujube fruits. The total pectin and insoluble pectin during ripening, but decreased in overripe jujuba fruits.

• Korean Journal of Poultry Science
• /
• v.14 no.2
• /
• pp.145-151
• /
• 1987

In order to select the optimum freezing condition for the minimization of physico -chemical changes such as protein denaturation, lipid oxidation and pH change, the effect of freezing rates on the poultry meat quality changes was studied during frozen storage at -20$^{\circ}C$. Results obtained from the experiments are as fellows. When chicken breast and leg meat were frozen at above -3cm/hr or the freezing rate, pH change during frozen storage was minimal Although TBA value and free ratty acids were increased during frozen storage, the effect of freezing rates was different depending on muscle types. In terms of protein extractability, the extractability of salt soluble protein and water soluble protein were the highest at above -3cm/hr of the freezing rate during frozen storage. This trend was more obvious with breast meat than leg meat. Considering the above - described results, above -3cm/hr of the freezing rate seemed to be the optimum freezing condition for chicken meat because or the least pH change, low TBA value and high protein extractability.

• Applied Biological Chemistry
• /
• v.41 no.5
• /
• pp.342-348
• /
• 1998

A bacteria producing protease against soy protein was isolated from various traditional Me-Ju, in order to improve utililization and characteritics of soy protein hydrolysates reduced bitterness and advanced flavors. The optimal culture conditions for protease production was investigated. The isolated bacteria was identified as Bacillus subtilis by morphological and physiological charateristics and named Bacillus subtilis YG-95. The optimal culture condition of liquid medium for protease production by Bacillus subtilis YG-95 composed of 3.5% soluble starch, 3.0% soy protein isolate, 0.25%, dextrose, 0.5% NaCl, 0.25% $K_2HPO_4$ with on initial pH of 7.6, for 60 hrs at $45^{\circ}C$.

• KSBB Journal
• /
• v.15 no.1
• /
• pp.42-48
• /
• 2000

Urokinase (UK), a thrombolytic enzyme used to clear catheters obstructed by blood clots, can be also used industrially in the recombinant protein purification system to cleave a fusion protein linked with a certain fragment of GST. We have immobilized UK by covalent attachment to activated Sepharose 6B-Cl gels and evaluated its performance to cleave a fusion protein of hGH and GST. The Sepharose gels were activated by etherification with glycidol (2,3-epoxypropanol) and further oxidized with periodate resulting in glyceryl-Sepharose gels. After the activation treatment, surface density of the aldehyde groups was 7-30 $\mu$mol-aldehde/mL-gel. Immobilization yield was higher than 99% at high pH (10.5), and the immobilized UK maintained ca. 80% specific activity of the soluble UK. In a column reaction the cleavage yield heavily depended on the feed rate, and it was nearly 86% of that from soluble UK. And the immobilized UK was successfully regenerated by unfolding and refolding with 6M GuHCl. After cleavaging reaction, the monomeric hGH was purified by using expanded bed adsorption chromatography.

• Applied Biological Chemistry
• /
• v.37 no.2
• /
• pp.65-71
• /
• 1994

Chungkook-Jang was produced by fermenting Bacillus licheniformis CN-115. The changes of chemical composition, enzyme activity, and amino acids during the fermentation were investigated. The proximate composition was shown irregular fluctuation phenomenon during the fermentation, but only the moisture tended some reducing during the fermentation just after steaming. The content of amino nitrogen was increased radically after the 36 hours of fermentation and became the highest level at 18.072 mg/g at the 60 hours of it. In accordance with the fermentation of Chungkook-Jang, pH got to the 8.39 at 60 hours with increasing, protease activity was increased according to the fermentation and acid and neutral protease activity was reduced after being reached at the highest activity at 48 hours. The most suitable pH was 6.5 and temperature was $35^{\circ}C$ for dissolution-activated of protein in the process of fermentation of Chungkook-Jang. The content of water soluble protein and the content of salt soluble protein were increased at continuously according to the fermentation time of Chungkook-Jang the largest quantity. The molecular weight of water soluble protein of Chungkook-Jang fermented for 48 hours was about 19,000. The amino acids of water soluble protein just after steaming were totally 16 kinds and proline was amino acid and them was in series by glutamic acid and serine in that ordered. The amino acids salt soluble protein, just after steaming were totally 16 kinds and was the largest quantity phenylalanine, glutamic acid and aspartic acid and aspartic acid in that order.

• Journal of The Korean Society of Grassland and Forage Science
• /
• v.23 no.3
• /
• pp.169-178
• /
• 2003

This pot experiment was conducted to find out the effects of boron application($B_{0}$ ; control, $B_1$; 0.2, $B_2$; 2.0, B$_3$; 6.0, $B_4$; 15.0 boron me/pot) on the forage performance of pure and mixed cultures of orchardgrass and white clover. The third part was concerned with the changes in the contents and yields of nitrogen compounds(crude/pure protein and soluble N-compound) in forages. The results obtained are summarized as follows: 1. With no additional fertilization, especially nitrogen, in a pure culture, the $B_{0}$ and $B_4$ treatments on white clover decreased the amount of crude/pure protein, and showed nitrogen deficiency symptoms. However, the optimum boron application($B_2$) positively resulted in the increase of crude and pure protein, especially pure protein, and the content ratio of pure protein/soluble N-compounds. With additional fertilization, especially nitrogen, differences were not found among the boron treatments($B_{0}$, $B_2$, and $B_4$). 2. Owing to the decline of white clover as affected by the additional fertilization, especially nitrogen, in the grass-clover mixed cultures, the effects of B-application on these contents of white clover were different and relatively low, compared with the pure cultures. But the positive effect of $B_2$ treatment tended to be similar to the pure cultures. Also, it was recognized that the $B_2$ treatment resulted in the increase of their contents in orchardgrass, however, the effect was relatively minor compared with that of white clover. 3. The optimum B application(B$_2$) on white clover influenced relatively better on the yields of crude and pure protein than on the dry matter yields, especially with no additional fertilization. The effects of boron application on the contents and yields of crude and pure protein were different according to the forage species, whether it was a pure or mixed culture, and additional fertilization.

• Bulletin of the Korean Chemical Society
• /
• v.34 no.6
• /
• pp.1895-1898
• /
• 2013

• Journal of the Korean Home Economics Association
• /
• v.19 no.1
• /
• pp.25-31
• /
• 1981

The changes of various nitrogenfractions and free amino acid composition were investigated at various growing stages. The results are summarized as follows 1) Total nitrogen, water soluble protein nitrogen, and true protein nitrogen were decreased with growth. 2) Free amino acid increased with sprout-growth. the content of free amino acid were about 74.4%(combined Ser, Asp, Arg, Val) after 4 day sprout. It is belived that serine, aspartic acid, arginine and valine play an important role as taste compounds in mungbean sprout. 3) 16kinds of amino acid, including essential amino acids in human nutrition except tryptophan and cystin were quantified.