• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.8
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• pp.1359-1366
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• 2004

Ultra high temperature treated (UHT) skim milk and colloidal calcium phosphate-free skim milk were treated with microbial transglutaminase (TGase), ultracentrifuged at various rates, lyophilized, and observed for morphological properties with a scanning electron microscope (SEM). UHT skim milk showed small holes of associated micelles at lower centrifugal rates, and became thick and irregular, and fine particles were associated regularly at higher centrifugal rates. When UHT skim milk with TGase was incubated for 1 hour, casein micelles aggregated and broadened as centrifugation rate increased. When UHT skim milk with TGase was incubated for 8 hours, casein micelles were associated irregularly to large aggregates and widened. Colloidal calcium phosphate-free skim milk with TGase incubated for 1 hour and separated by two-step centrifugation showed aggregated lump, while the milk incubated for 8 hours with TGase was associated with broadened, compact, and regular layers as the centrifugation rate increased. Such phenomena were caused by heat treatment, protein crosslinking reaction catalyzed by TGase and conformational changes of casein molecules, and could be dependent on reaction time, temperature and ultracentrifugation rate.

• Food Science of Animal Resources
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• v.23 no.4
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• pp.350-355
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• 2003

Raw skim milk and colloidal calcium phosphate-free skim milk were treated with microbial transglutaminase (TGase), ultracentrifuged at varying rates and were observed to contain textural properties using a scanning electron microscope (SEM). Skim milk showed irregular signs of conformation at lower centrifugal rate, and associated regular (10,000 ${\times}$g) and thin with broad holes (20,000 ${\times}$g). The associated texture became thick and irregular (40,000 ${\times}$g), and fine particles were regularly associated (100,000 ${\times}$g). When skim milk was incubated for 1 hr with TGase, casein micelles aggregated and broadened as centrifugation rate increased. When skim milk was incubated for 8 hrs with TGase, casein micelles associated to large widened aggregates, and were associated regularly which then became irregular (100,000 ${\times}$g). When colloidal calcium phosphate-free skim milk incubated for 1 hr with TGase showed no sediment, the milk incubated for 8 hrs with TGase associated together, yielding broadened and regular layers as the centrifugation rate increased. It is assumed that such phenomena could be caused by protein crosslinking reaction with TGase and conformational change of casein molecules, as well as dependencies on reaction time, temperature and ultracentrifugation rate.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.8
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• pp.965-970
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• 2017

The objective of this study was to evaluate the effects of gelatin type (powder vs. hydrated) with or without transglutaminase (TGase) on the physicochemical and textural properties of low-fat model sausages (LFS). Treatments included LFS (control), LFS with hydrated-gel form of gelatin (1%), and LFS with powder form of gelatin (1%). Yellowness values of LFS with any type of gelatin were higher than those without gelatin (P<0.05). Moisture content (%) of LFS containing powder form of gelatin (1%) was higher than those with hydrated-gel form of gelatin or control (P<0.05). Expressible moisture (EM, %) of LFS with hydrated-gel form of gelatin was lower than those with powder form of gelatin (P<0.05). Thus, sausages with hydrated-gel form of gelatin showed better functional properties as compared to those with powder form of gelatin. To elucidate the interaction between gelatin and TGase in meat product, five actual sausages were manufactured: reference [konjac flour (KF), carrageenan (CN), and soy protein isolate], control (KF and CN alone), TRT1 (KF and CN, TGase 1%), TRT2 (KF and CN, gelatin 1%), and TRT3 (KF and CN, TGase 1%+gelatin 1%). EM (%) of sausages with TGase alone was higher than those of other treatments (P<0.05). Most textural properties of TRT3 were higher than those of other treatments. Thus, TRT3 showed better functional properties than those with single addition. In conclusion, a combination of TGase and gelatin could be used to manufacture LFSs with improved functional and textural properties.

• Biomolecules & Therapeutics
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• v.22 no.2
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• pp.122-128
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• 2014

The stiffness of cancer cells is attributable to intermediate filaments such as keratin. Perinuclear reorganization via phosphorylation of specific serine residue in keratin is implicated in the deformability of metastatic cancer cells including the human pancreatic carcinoma cell line (PANC-1). 12-O-Tetradecanoylphorbol-13-acetate (TPA) is a potent tumor promoter and protein kinase C (PKC) activator. However, its effects on phosphorylation and reorganization of keratin 8 (K8) are not well known. Therefore, we examined the underlying mechanism and effect of TPA on K8 phosphorylation and reorganization. TPA induced phosphorylation and reorganization of K8 and transglutaminase-2 (Tgase-2) expression in a time- and dose-dependent manner in PANC-1 cells. These effects peaked after 45 min and 100 nM of TPA treatment. We next investigated, using cystamine (CTM), Tgase inhibitor, and Tgase-2 gene silencing, Tgase-2's possible involvement in TPA-induced K8 phosphorylation and reorganization. We found that Tgase-2 gene silencing inhibited K8 phosphorylation and reorganization in PANC-1 cells. Tgase-2 gene silencing, we additionally discovered, suppressed TPA-induced migration of PANC-1 cells and Tgase-2 overexpression induced migration of PANC-1 cells. Overall, these results suggested that TPA induced K8 phosphorylation and reorganization via Tgase-2 expression in PANC-1 cells.

• Korean Journal of Food Science and Technology
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• v.38 no.2
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• pp.304-308
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• 2006

This study was performed to understand the behavior of protein mobility and intensity of enzymatic hydrolysis according to crosslinking of sodium caseinate, whey protein isolate, skim milk and whole milk powders with or without transglutaminase (TGase, w/w = 200 : 1) at $38^{\circ}C$. Whey protein was limited to crosslinking and skim milk was relatively more increased in high molecular polymer than whole milk. The degree of crosslinking decreased in the order of sodium caseinate>skim milk>whole milk>whey protein isolate. The SDS-PAGE results indicated that main bands of TGase treated samples had a high mobility and formed bands of molecular weights below 15 kDa by hydrolysis with pepsin after 10 min of reaction time. However, ${\beta}-lactoglobulin$ showed remarkable stability against pepsin hydrolysis treated with and without TGase. The high molecular polymers were easily hydrolyzed with digestive enzymes in vitro experiment. These results suggested that novel dairy products using TGase would have no special digestive problem in human body.

• Biomolecules & Therapeutics
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• v.20 no.4
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• pp.380-385
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• 2012

Glucosamine (GS) is well known for the treatment of inflammation. However, the mechanism and efficacy of GS for skin inflammation are unclear. The aim of this study was to evaluate the effects and mechanism of GS in the mouse 12-O-tetradecanoyl 13-acetate (TPA)-induced ear edema model. TPA-induced ear edema was evoked in ICR or transglutaminase 2 (Tgase-2) (-/-) mice. GS was administered orally (10-100 mg/kg) or topically (0.5-2.0 w/v %) prior to TPA treatment. Orally administered GS at 10 mg/kg showed a 76 or 57% reduction in ear weight or myeloperoxidase, respectively, and a decreased expression of cyclooxygenase-2 (COX-2), NF-${\kappa}B$ and Tgase-2 in TPA-induced ear edema by western blot and immunohistochemistry. Role of Tgase-2 in TPA ear edema is examined using Tgase-2 (-/-) mice and TPA did not induce COX-2 expression in ear of Tgase-2 (-/-) mice. These observations suggested that Tgase-2 is involved in TPA-induced COX-2 expression in the inflamed ear of mice and antiinflammatory effects of glucosamine is mediated through suppression of Tgase-2 in TPA ear edema.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.4
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• pp.505-511
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• 2023

This study investigated the effect of transglutaminase (TGase) and polysaccharide kappa carrageenan on the texture, chemical, and microbiological qualities of refrigerated unmarketable rainbow trout Oncorhynchus mykiss. Gel strength increased substantially in TGase-treated samples, and was adding kappa carrageenan resulted in no significant difference. SDS-PAGE results confirmed that the myosin heavy chain band with a molecular weight of 205-250 kDa was weakened in trout meat treated with 1% TGase, which led to cross-linking reactions between proteins. The volatile basic nitrogen (VBN) increased in all samples during storage at 4℃ for 10 days; however, the samples treated with 0.5% and 1% kappa carrageenan had the lowest VBN. The viable cell count increased in all samples treated with TGase and kappa carrageenan; however, an increase in TGase enzyme and kappa carrageenan concentration successfully hindered total bacteria growth. Thus, adding 1% TGase and 1% kappa carrageenan to refrigerated unmarketable rainbow trout formulations can optimize quality characteristics.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.1
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• pp.106-110
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• 2002

The purpose of this study was to examine the effect of different levels of crude pig plasma transglutaminase (TGase) on the quality of milk curd. Different levels (0, 0.1, 0.2, 0.4, 0.8 and 1.0%) of crude pig plasma TGase was added to fresh milk, individually, and then incubated at $35^{\circ}C$. The time of milk curdling was recorded. Simultaneously, rheological properties, L value and microstructure of the samples were measured and observed. The results showed that the time of milk curdling decreased and the curd strength of milk curd increased with increasing of TGase (p<0.05). The softness of milk curd had the highest value when 0.8% TGase was added (p<0.05). However, L value of milk curds was not significantly different among all treatments. The microstructure of milk curd observed by scanning electron microscopy (SEM) became more dense with TGase level increased.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.10a
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• pp.177-181
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• 2005

근원섬유 단백질에 카제인염을 첨가함으로써 유화안정성이나 보수력을 증진시킬 수 있으나 가제인염은 열에 안정성이 떨어지는 단점을 가지고 있다. TGase가 이러한 카제인염의 단점을 보완해주는지 알아보기 위해 열량분석기와 전기영동을 이용하여 단백질의 변화를 측정하였다. 열량분석기의 경우 근원섬유 단백질과 카제인 염 단백질의 상호교차결합을 TGase의 첨가유무에 따라 실시하였으며 그 결과 TGase의 첨가는 각 단백질 열량변화가 나타나는 온도를 변화시켰으며 배양시간을 증가할수록 각 단백질별 열량변화의 차이를 보였고 peak의 크기에도 차이를 보였다. 또한 전기영동의 경우 MFP, SC, MFP:SC의 1:1 혼합액을 각각을 TGase 첨가한 것과 하지 않은 것을 비교한 결과, TGase의 첨가는 고분자 polymer를 만들어줌으로써 두 단백질간의 상호작용에 촉매제로써 작용한다는 것을 확인하였다.

• Journal of the Korean Association of Oral and Maxillofacial Surgeons
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• v.29 no.2
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• pp.86-94
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• 2003

It has been known that transglutaminase C (TGase C, TGase II) is directly participated in the DNA organization of chromosome, and affects the cellular processes such as proliferation, differentiation, and apoptosis of cells, but still not known what mechanism is working on. In this study, the cytogenetic and the immunohistochemical methods were used to observe the TGase C expression in the nuclear chromosome of the proliferating cells, especially in mitotic stage. The human gastric adenocarcinoma (SNU-1) cell line was used for immunohistochemistry and antisense inhibition study in vitro. The present study was also aimed to disclose the efficiency of antisense inhibition by using antisense oligonucleotide DNA labeled with fluorescence, and found that anti-TGase C probe was diffusely infiltrated into the cytoplasm and the nucleus of the cell. By the antisense inhibition the nuclei of SNU-1 cells became rough nuclear shape, as they were greatly reduced in TGase C immunoreactivity both for the normal and apoptotic SNU-1 cells. However, it is clearly presumed that the TGase C directly interacts with the chromosome of SNU-1 cells and it may play an important role in the division and organization of the chromosome during the mitotic stage.