• BMB Reports
• /
• 제45권6호
• /
• pp.323-330
• /
• 2012

The glycome consists of all glycans (or carbohydrates) within a biological system, and modulates a wide range of important biological activities, from protein folding to cellular communications. The mining of the glycome for disease markers represents a new paradigm for biomarker discovery; however, this effort is severely complicated by the vast complexity and structural diversity of glycans. This review summarizes recent developments in analytical technology and methodology as applied to the fields of glycomics and glycoproteomics. Mass spectrometric strategies for glycan compositional profiling are described, as are potential refinements which allow structure-specific profiling. Analytical methods that can discern protein glycosylation at a specific site of modification are also discussed in detail. Biomarker discovery applications are shown at each level of analysis, highlighting the key role that glycoscience can play in helping scientists understand disease biology.

• 한국작물학회:학술대회논문집
• /
• 한국작물학회 2005년도 추계학술발표회 요지
• /
• pp.226-227
• /
• 2005

• 한국해양바이오학회지
• /
• 제7권2호
• /
• pp.71-78
• /
• 2015

Sulfated polysaccharides from plants or seaweed are well known for antioxidant, anticoagulant activity or other biological activities. The aim of the present study is to optimize the condition for the isolation of water soluble polysaccharides (WSP) and evaluate the biological activity. WSP was isolated from defatted microalgae B. braunii using chlorosulfonic acid or sulfuric acid. Among WSP isolated using sulfuric acid showed the lowest the content of total carbohydrates (g/L), whereas showed the highest antioxidant activity. Also the preliminary structural analysis of WSP was performed by FT-IR spectroscopy analysis.

• 보존과학회지
• /
• 제4권1호
• /
• pp.59-66
• /
• 1995

The living body consists of proteins, carbohydrates and fats. The above components are unstable to the change of circumstances ; thus ; when they are buried under the ground for a long time, they are disintegrated by physical effects such as pressure, water etc. However, it was recently reported that the part of the components of living body, especially fat thought in small guantity, remained in a relative stable state for many milleniuns. In addition, turned out that the structure of the composition of the fatty acid and sterol is different according to their species. For example, the plants - rice, barley, bean - and the animals - (togs, cow, pig, fish - have different structure of fat. Residual fat analysis is a research in the chemical composition of fat vemained in archaeological evidences on the basis of chemical structural differences as mentioned here in above. This paper introduces the residual fat analysis of archaeological evidences practical in Japan.

• 한국작물학회지
• /
• 제38권5호
• /
• pp.466-476
• /
• 1993

하계청예작물인 수수-수단그라스 잡종 855F, 진주조 수원 6 호, 사료용 피 King millet 를 대상으로 제 2차 예취시기인 9월 17일부터 4일 간격으로 신생엽과 하부 잔존엽의 생장과 광합성을 조사한 결과는 다음과 같다. 1. 예취일로부터 수수-수단그라스, 진주조 신생엽의 엽장, 엽폭, 엽면적, 경당 엽수, 엽건물중, 비엽중은 계속적으로 꾸준한 증가추세를 보여 주었다. 피의 경우 이들과는 달리 하부잔존엽은 예취후 12일 이후로 모두 고사하여 측정이 이루어지지 않았으며 예취후 20일이후 신생엽의 길이는 신장을 중단하였고 엽폭만이 과도하게 신장하는 이상생육 형태를 나타냈다. 2. 예취후 일수 경과에 따른 광합성의 속도 변화는 예취구에서 수수-수단그라스, 진주조, 피의 신생엽이 20일 이후부터는 기존엽에 비해 높게 나타났다. 3. 세 작물의 기공 밀도는 수수-수단그라스 ,진주조가 피 보다 높았으며 기공의 크기와 형태 그리고 엽육세포는 예취후 12일 이후에 완전한 형태를 갖추는 것으로 관찰되었다. 4. 그루터기 기저부의 저장탄수화물 함량은 수수-수단그라스의 경우 예취후 8일까지는 감소하였고, 20일 이후로는 증가하였으나 진주조 및 피는 예취 당일 그루터기내 저장탄수화물 함량이 10%내외로 극히 낮은 상태였고 예취후 20일까지 저장탄수화물 함량은 계속 감소하는 경향이었으며 예취후 32일 경에는 3.0에서 4.0%수준에 이르렀다. 5. 수수-수단그라스, 진주조의 신생염은 제 2차 예취후 12일 이후에 독립적인 생육이 이루어졌다. 이들이 재생특성은 수수-수단그라스는 에너지원으로서 그루터기의 저장탄수화물을 주로 이용하였으나 진주조는 하부 잔존엽의 동화작용에 주로 의존하였고 피는 저장양분의 축적이 빈약하였고 기온 강하에 민감히 반응하여 재생이 억제되었다.

• Asian-Australasian Journal of Animal Sciences
• /
• 제15권2호
• /
• pp.213-217
• /
• 2002

This study determined the influence of moisture, ensiling time and their interactions on the losses of hemicellulose and cellulose during ensiling of orchardgrass. Orchardgrass containing 80 (HM), 70 (MM) and 55% (LM) moisture was ensiled in 3 laboratory silos of 500 ml capacity for 3, 7, 21 and 91 days. The dry matter (DM), water-soluble carbohydrates (WSC), hemicellulose and cellulose contents of the ensiled orchardgrass was lowered than that of the untreated grass regardless of moisture content. Ensiling orchardgrass for 91 days (d) decreased (p<0.01) hemicellulose contents from 19 to 15%, 20 to 15% and 18 to 12% and cellulose from 31 to 29%, 29 to 26% and 27 to 26% for LM, MM and HM silage, respectively. Results from fermentation of LM and MM silages were within acceptable guidelines except for butyric acid and ammonia after 3 weeks of ensiling of MM which appeared to be lower than ideal. The results of the fermentation of HM silages were poor showing higher concentration of acetic, propionic and butyric acids and traces of isovaleric, valeric and caproic acids with ammonia at all stage of time. While the DM losses from LM and MM silages over the ensiling period were acceptable, that for HM silage increased to 13% after 91 d ensiling, confirming a poor fermentation process occurred. The greatest WSC losses occurred within 7 d of ensiling and the lowest losses occurred after 3 weeks of ensiling. Except in HM silage, the hemicellulose and cellulose losses were highest (p<0.01) in the first 3 weeks of ensiling. Hemicellulose losses were between 19 and 22% and 4.2 and 5.9% up to 3 weeks and after 3 weeks of ensiling LM and MM silages, respectively. Cellulose losses were small. In contrast, hemicellulose losses after 3 weeks of ensiling of HM silage was about 50% higher than over the first 3 weeks possibly due to clostridial type fermentation. The results showed that increasing ensiling time of high moisture orchardgrass would result in the excessive losses of DM, WSC, hemicellulose and cellulose in the silage.

• Animal Bioscience
• /
• 제37권8호
• /
• pp.1398-1407
• /
• 2024

Objective: The objective of this study was to determine internal structure spectral profile of by-products from coffee processing that were affected by added-microorganism fermentation duration in relation to truly absorbed feed nutrient supply in ruminant system. Methods: The by-products from coffee processing were fermented using commercial fermentation product, consisting of various microorganisms: for 0 (control), 7, 14, 21, and 28 days. In this study, carbohydrate-related spectral profiles of coffee by-products were correlated with their chemical and nutritional properties (chemical composition, total digestible nutrient, bioenergy values, carbohydrate sub-fractions and predicted degradation and digestion parameters as well as milk value of feed). The vibrational spectra of coffee by-products samples after fermentation for 0 (control), 7, 14, 21, and 28 days were determined using a JASCO FT/IR-4200 spectroscopy coupled with accessory of attenuated total reflectance (ATR). The molecular spectral analyses with univariate approach were conducted with the OMNIC 7.3 software. Results: Molecular spectral analysis parameters in fermented and non-fermented by-products from coffee processing included structural carbohydrate, cellulosic compounds, non-structural carbohydrates, lignin compound, CH-bending, structural carbohydrate peak1, structural carbohydrate peak2, structural carbohydrate peak3, hemicellulosic compound, non-structural carbohydrate peak1, non-structural carbohydrate peak2, non-structural carbohydrate peak3. The study results show that added-microorganism fermentation induced chemical and nutritional changes of coffee by-products including carbohydrate chemical composition profiles, bioenergy value, feed milk value, carbohydrate subfractions, estimated degradable and undegradable fractions in the rumen, and intestinal digested nutrient supply in ruminant system. Conclusion: In conclusion, carbohydrate nutrition value changes by added-microorganism fermentation duration were in an agreement with the change of their spectral profile in the coffee by-products. The studies show that the vibrational ATR-FT/IR spectroscopic technique could be applied as a rapid analytical tool to evaluate fermented by-products and connect with truly digestible carbohydrate supply in ruminant system.

• Asian-Australasian Journal of Animal Sciences
• /
• 제12권4호
• /
• pp.531-536
• /
• 1999

This study was conducted to compare the effects of lactic acid bacteria (LAB) or LAB+cellulases on the cell wall compositions and the in vitro dry matter digestibility (IVDMD) of Rhodesgrass (RG) and Italian ryegrass (IRG) silages. LAB (Lactobacillus cassei) at a concentration of $10{\times}10^5\;cfu.g^{-1}$ fresh forage was added to all ensiling samples (except the untreated control) of RG and IRG. The cellulases used were Acremoniumcellulase (A), Meicelase (M) or a mixture of both (AM). Each cellulase was applied at levels of 0.005, 0.01 and 0.02 % fresh sample. The samples were incubated at 20, 30 and $40^{\circ}C$ for about 2 months of storage. LAB inoculation did not affect cell wall components or IVDMD of both the RG and IRG silages, but LAB+cellulase treatments did. Increasing the amount of cellulase addition resulted in further decreases of cell wall concentrations. This reduction more markedly occurred with cellulases A and AM than it did with cellulase M. Cell wall components losses were higher in the IRG silages than in the RG silages. LAB+cellulase treatments decreased IVDMD of the RG silages, but had no effect on the IRG silages. The different effect of LAB+cellulase treatments on cell wall degradation and IVDMD of the RG and IRG silages suggested that RG contains more structural carbohydrates, which were difficult to degrade with cellulase, than did IRG.

• Journal of Microbiology and Biotechnology
• /
• 제27권12호
• /
• pp.2241-2244
• /
• 2017

The structure of concanavalin A (ConA) has been studied intensively owing to its specific interactions with carbohydrates and its heterometal ($Ca^{2+}$ and $Mn^{2+}$) coordination. Most structures from X-ray crystallography have shown ConA as a dimer or tetramer, because the complex formation requires specific crystallization conditions. Here, we reported the monomeric structure of ConA with a resolution of $1.6{\AA}$, which revealed that metal coordination could trigger sugar-binding ability. The calcium coordination residue, Asn14, changed the orientation of carbohydrate-binding residues and biophysical details, including structural information, providing valuable clues for the development and application of detection kits using ConA.

• 한국축산식품학회지
• /
• 제22권4호
• /
• pp.363-372
• /
• 2002

Reducing the fat content of processed meat products can be performed by (1) using leaner raw meat materials (2) inducing non-meat ingredients that serve to replace a portion or all of the fat, and (3) applying new ingredient combinations, technologies or processing procedures that decrease the fat and cholesterol content of meat products. Low-fat meat products were manufactured with Int replacers which were food ingredients that had the functional and sensory properties of fat without contributing fat calories, resulting in lower fat(<3%) content. Added water, non-meat proteins, carbohydrates, such as starch and hydrocolloids(gums) and vegetable oils have been used as typical fat replacers to be used in meat products. In addition, fat substitutes included structural lipids, sucrose polyester and ingredient combinations. Formulations for the manufacture of low-fat meat products in combined with new technologies have focused on the use of fat replacer combinations that contributes a minimum of calories and not detrimental to flavor, juiciness, mouthfeel or textural traits expected more traditional products. In conclusion, some combinations of fat replacements that mimics the flavor, mouthfeel and textural characteristics of fat offer potential for further development of low-fat meat products to have similar characteristics of regular-fat counterparts.