• KSBB Journal
• /
• v.22 no.5
• /
• pp.322-327
• /
• 2007

Mineral salts in medium usually profoundly influence microorganism growth and protein synthesis. In order to produce microbial transglutaminase (MTG) with a high yield from Streptoverticillium mobaraense, we screened the minerals $CaCl_2,\;CoCl_2,\;FeSO_4,\;ZnSO_4,\;MnSO_4\;and\;CuSO_4$ for MTG fermentation. The results indicated that appropriate $FeSO_4$ concentrations could significantly promote cell growth and stimulate the production of MTG. With 15 mg/L of $FeSO_4$ added to medium, 58% improvements were noted in MTG productivity (2.24 U/mL). NaCl, $CaCl_2,\;and\;CoCl_2$ enhanced MTG productivity by less than 15%, and the optimal concentrations were determined as 1 g/L, 2 g/L, and 30 mg/L respectively. Furthermore, it was determined that 7.5 mg/L of $ZnSO_4$ in medium could augment MTG productivity by 20% and induce the stationary phase for MTG production to a period 24 hr earlier. This basic and novel discovery should result in the development of a good complement to the previously defined culture media for MTG fermentation.

• Asian-Australasian Journal of Animal Sciences
• /
• v.19 no.1
• /
• pp.102-108
• /
• 2006

Microbial transglutaminase (MTGase) was investigated to determine whether it was an effective binding agent for the processing of low-quality pork loins. MTGase especially promoted the coagulation of myosin heavy chain (MHC). However, the effect of MTGase on MHC from low-quality meat was less than that from the normal meat when the reaction time was not enough. The breaking strength of the heat-induced gel made of myosin B from low-quality meat with MTGase was lower than that of normal meat. Sausage made with low-quality meat with MTGase did not exhibit improved hardness, as compared to that made with normal meat. Results of this study indicated that use of low-quality meat in the manufacture of sausage was feasible to get textural property equal to that of normal meat sausage, when a half or more of the raw material was normal meat and MTGase was used in the sausage.

• Food Science of Animal Resources
• /
• v.37 no.4
• /
• pp.606-616
• /
• 2017

The objective of this research was to investigate the effects microbial transglutaminase (mTGs) on the physicochemical, microbial and sensory properties of kefir produced by using mix cow and soymilk. Kefir batches were prepared using 0, 0.5, 1 and 1.5 Units m-TGs for per g of milk protein. Adding m-TGs to milk caused an increase in the pH and viscosity and caused a decrease in titratable acidity and syneresis in the kefir samples. Total bacteria, lactobacilli and streptococci counts decreased, while yeast counts increased in all the samples during storage. Alcohols and acids compounds have increased in all the samples except in the control samples, while carbonyl compounds have decreased in all the samples during storage (1-30 d). The differences in the percentage of alcohols, carbonyl compounds and acids in total volatiles on the 1st and the 30th d of storage were observed at 8.47-23.52%, 6.94-25.46% and 59.64-63.69%, respectively. The consumer evaluation of the kefir samples showed that greater levels of acceptability were found for samples which had been added 1.5 U m-TGs for per g of milk protein.

• Food Science of Animal Resources
• /
• v.34 no.6
• /
• pp.808-814
• /
• 2014

This study investigated the effect of gum arabic (GA) combined with microbial transglutaminase (TG) on the functional properties of porcine myofibrillar protein (MP). As an indicator of functional property, heat-set gel and emulsion characteristics of MP treated with GA and/or TG were explored under varying NaCl concentrations (0.1-0.6 M). The GA improved thermal gelling ability of MP during thermal processing and after cooling, and concomitantly added TG assisted the formation of viscoelastic MP gel formation. Meanwhile, the addition of GA decreased cooking yield of MP gel at 0.6 M NaCl concentration, and the yield was further decreased by TG addition, mainly attributed by enhancement of protein-protein interactions. Emulsion characteristics indicated that GA had emulsifying ability and the addition of GA increased the emulsification activity index (EAI) of MP-stabilized emulsion. However, GA showed a negative effect on emulsion stability, particularly great drop in the emulsion stability index (ESI) was found in GA treatment at 0.6 M NaCl. Consequently, the results indicated that GA had a potential advantage to form a viscoelastic MP gel. For the practical aspect, the application of GA in meat processing had to be limited to the purposes of texture enhancer such as restructured products, but not low-salt products and emulsion-type meat products.

• Fisheries and Aquatic Sciences
• /
• v.15 no.1
• /
• pp.9-14
• /
• 2012

The objectives of this research were to improve the film-forming properties of Channel Catfish Ictalurus punctatus skin gelatin (CSG) by cross-linking with transglutaminase (TG), determine and optimize the TG reaction time, and characterize the mechanical and barrier properties of CSG edible film. Cross-linking of CSG was performed by TG for 0, 10, 20, 30, and 40 min at $50^{\circ}C$, and the reaction was confirmed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). The color and mechanical and barrier properties of edible films fabricated with CSG cross-linked with TG were characterized. Gelatin yields from the extraction ranged from 18.2% to 23.3%. SDS-PAGE exhibited dark bands at 120 and 250 kDa, indicating successful TG-mediated cross-linking. The color of CSG film was not affected by TG cross-linking. The tensile strength of CSG films cross-linked with TG decreased from 42.59 to 21.73 MPa and the percent elongation increased from 42.92% to 76.96% as reaction times increased from 0 to 40 min. There was no significant difference in water vapor permeability of CSG films.

• Bulletin of the Korean Chemical Society
• /
• v.30 no.2
• /
• pp.405-408
• /
• 2009

In this work multiwalled carbon nanotube (MWCNT)/fibrin hybrid structures were synthesized via the transglutaminase- catalyzed polymerization of fibrinogen (FBG). Specifically, FBG was tethered onto oxidized MWCNTs by amide coupling, and the in situ polymerization of FBG to fibrin was performed by plasma transglutaminase (Factor XIIIa) in the presence of thrombin. The attached FBG was found to be biologically active and was polymerized to fibrin by thrombin and Factor XIIIa. MWCNT-FBG and MWCNT-Fibrin structures were characterized by FT-IR spectroscopy, transmission electron microscopy, and energy-dispersive X-ray (EDX) spectroscopy.

• International Journal of Oral Biology
• /
• v.42 no.4
• /
• pp.191-196
• /
• 2017

Transglutaminase2 (TGM2) is a multi-functional calcium dependent enzyme that affects angiogenesis, apoptosis, differentiation, attachment, and changes in the extracellular matrix. However, its function in periodontal tissue has not yet been studied. The aim of this study was to investigate the association of the TGM2 expression and the modulation of inflammatory mediators in inflamed periodontal ligament (PDL) cells induced by pro-inflammatory cytokines such as Interleukin-$1{\beta}$ and the Tumor necrosis $factor-{\alpha}$. The expression of TGM2 was increased in the inflamed periodontal tissue and PDL cells. Over-expressed TGM2 in the PDL cells increased expression of MMP1, MMP3, IL-6, CXCL8, and PTGS2. Conversely, inhibition of TGM2 activity using LDN27219, a TGM2 inhibitor, resulted in decreased expression of MMP1, MMP3, IL-6, and CXCL8. The mRNA expression was confirmed by RT-PCR and quantified by qRT-PCR. Protein levels were also confirmed by immunofluoroscence staining. These results suggest that TGM2 plays an important role in the regulation of inflammatory mediators which exacerbate tissue damage in inflamed periodontal tissue.

• BMB Reports
• /
• v.51 no.1
• /
• pp.5-13
• /
• 2018

Formation of toxic protein aggregates is a common feature and mainly contributes to the pathogenesis of neurodegenerative diseases (NDDs), which include amyotrophic lateral sclerosis (ALS), Alzheimer's, Parkinson's, Huntington's, and prion diseases. The transglutaminase 2 (TG2) gene encodes a multifunctional enzyme, displaying four types of activity, such as transamidation, GTPase, protein disulfide isomerase, and protein kinase activities. Many studies demonstrated that the calcium-dependent transamidation activity of TG2 affects the formation of insoluble and toxic amyloid aggregates that mainly consisted of NDD-related proteins. So far, many important and NDD-related substrates of TG2 have been identified, including $amlyoid-{\beta}$, tau, ${\alpha}-synuclein$, mutant huntingtin, and ALS-linked trans-activation response (TAR) DNA-binding protein 43. Recently, the formation of toxic inclusions mediated by several TG2 substrates were efficiently inhibited by TG2 inhibitors. Therefore, the development of highly specific TG2 inhibitors would be an important tool in alleviating the progression of TG2-related brain disorders. In this review, the authors discuss recent advances in TG2 biochemistry, several mechanisms of molecular regulation and pleotropic signaling functions, and the presumed role of TG2 in the progression of many NDDs.

• Biomolecules & Therapeutics
• /
• v.27 no.1
• /
• pp.34-40
• /
• 2019

Transglutaminase 2 (TGase 2) plays a key role in p53 regulation, depleting p53 tumor suppressor through autophagy in renal cell carcinoma. We found that microtubule-associated protein 1A/1B-light chain 3 (LC3), a hallmark of autophagy, were tightly associated with the level of TGase 2 in cancer cells. TGase 2 overexpression increased LC3 levels, and TGase 2 knockdown decreased LC3 levels in cancer cells. Transcript abundance of LC3 was inversely correlated with level of wild type p53. TGase 2 knockdown using siRNA, or TGase 2 inhibition using GK921 significantly reduced autophagy through reduction of LC3 transcription, which was followed by restoration of p53 levels in cancer cells. TGase 2 overexpression promoted the autophagy process by LC3 induction, which was correlated with p53 depletion in cancer cells. Rapamycin-resistant cancer cells also showed higher expression of LC3 compared to the rapamycin-sensitive cancer cells, which was tightly correlated with TGase 2 levels. TGase 2 knockdown or TGase 2 inhibition sensitized rapamycin-resistant cancer cells to drug treatment. In summary, TGase 2 induces drug resistance by potentiating autophagy through LC3 induction via p53 regulation in cancer.

• Korean Journal of Food Science and Technology
• /
• v.50 no.5
• /
• pp.499-503
• /
• 2018

Transglutaminase (TGase), which forms linkages among proteins, has been used to improve food quality. In the current study, quality characteristics such as color values, texture profile parameters, and sensory profiles of the frozen surichwi (Synurus deltoids) rice cake made using transglutaminase (TGase) treated-rice flour were investigated, with a view to producing high-value rice products. The results indicate that Hunter color values (L and b) and TPA parameter values (hardness, gumminess and chewiness) of frozen surichwi rice cake made with TGase-treated rice flour were significantly changed, and that these properties may be applied to improve the sensory qualities of final products. Also, the sensory acceptability scores related to color, appearance, taste and texture, as well as overall acceptability of the TGase-treated frozen surichwi rice cake, were found to be significantly higher compared to controls. In conclusion, the results clearly indicate that TGase-treated rice flour carries the potential to improve the overall quality of frozen rice cake, and that surichwi is an effective ingredient for sensory profiles.