• 한국미생물·생명공학회지
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• 제13권3호
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• pp.223-232
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• 1985

한국의 토양에서 분리한 균 중 bacterial $\alpha$-amylase에 저해효과가 있는 균주를 분리하여 DMC-47 균주라 명명하였고, 이 균주는 Streptomyces 속의 균임을 확인하였다. 이 균주를 옥수수 전분 배지에서 진탕 배양한 결과 4일후에 최대 저해 효과를 나타내었다. 이 균주가 생성한 저해물질은 bacterial $\alpha$-amylase, pancreatic $\alpha$-amylase, salivary $\alpha$-amylase, glucoamylase에 저해효과를 보였고, $\beta$-amylase 에는 저해효과가 없었다.

• Journal of Plant Biology
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• 제21권1_4호
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• pp.21-27
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• 1978

The effect of tannic acid on GAs and cyclic-AMP promoted amylase induction in barley aleurone layers was examined. Of a variety of adenine compounds, only cyclic-AMP and ADP showed significant activity, and these activities were promoted by addition of theophylline to the incubation medium. When aleurone layers of barley endosperm tissues were incubated with GAs in the presence of tannic acid, the amylase activity in the incubation medium was reduced. Cyclic-AMP induced amylase activity was also reduced by additiion of tannic acid. The cyclic-AMP response promoted was more sensitive to tannin inhibition than GAs response. The inhibitory effect of tannic acid shwoed reversibility by addition of higher concentration of GAs or cyclic-AMP. The tannic acid effect on GAs response was also recovered by addition of a higher concentration of cyclic-AMP. Experiment with polyacrylamide disc electrophoresis showed different isozyme patterns according to the additions in the incubation medium. Inhibitory effects of decursinol and coumarin was compared with that of tannic acid. They showed different zymogram patterns.

• 한국잠사곤충학회지
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• 제15권1호
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• pp.1-7
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• 1973

누에의 소화액 Amylase 활성에 미치는 영양 및 환경의 영향을 알기 위하여 사료조성중에 당의 함량이 많은 A사료(따라서 단백질의 함량은 적음), 당과 단백질과의 량비가 약 1 : 2로 적당하다고 생각되는 B사료, 단백질의 함량이 많은 C사료(따라서 당의 함량이 적음)의 3종의 준합성사료를 사용하여 유충을 사육하고, 4 면기를 16$^{\circ}C$, $25^{\circ}C$, 32$^{\circ}C$로 각각 보호한 5령 5일째 유충의 소화액 Amylase 활성을 조사하였던바 다음과 같은 결과를 얻었다. 1. 유충의 성육은 B사료보다 A사료나 C사료에 있어서 다같이 불량하였다. 2. 유충의 소화액 Amylase 활성은 4 면기 보호온도와 상관하지 않고 C사료＞ B사료＞ A사료의 순으로 강하였다. 3. 유충의 소화액 Amylase 활성은 A.B.C의 각 사료에 있어서 대개 같은 경향으로서 32$^{\circ}C$보다 16$^{\circ}C$에 있어서 강하였다. 4. 유충의 소화액 Amylase 활성에미치는 사료조성과 4 면기 보호온도와의 교호작용은 자에선 인정되지 않았으나 웅에 있어선 인정되었다.

• Journal of Microbiology and Biotechnology
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• 제20권3호
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• pp.563-568
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• 2010

The Val289 residue in the $\alpha$-amylase of Bacillus amyloliquefaciens, which is equivalent to the Ala289 and Val286 residues in the $\alpha$-amylases of B. stearothermophilus and B. licheniformis, respectively, was studied by site-directed mutagenesis. This residue was substituted with 10 different amino acids by random substitution of the Val codon. In these mutant $\alpha$-amylases, Val289 was substituted with Ile, Tyr, Phe, Leu, Gly, Pro, Ser, Arg, Glu, and Asp. Compared with the wild-type $\alpha$-amylase, the mutant $\alpha$-amylase Val289Ile showed 20% more hydrolytic activity, whereas Val289Phe and Val289Leu showed 50% lesser activity. On the other hand, the mutant $\alpha$-amylases Val289Gly, Val289Tyr, Val289Ser, and Val289Pro showed less than 15% activity. The substitution of Val289 with Arg, Asp, or Glu resulted in complete loss of the $\alpha$-amylase activity. Interestingly, the mutant $\alpha$-amylase Val289Tyr had acquired a transglycosylation activity, which resulted in the change of product profile of the reaction, giving a longer oligosaccharide.

• 한국식품영양과학회지
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• 제28권1호
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• pp.67-73
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• 1999

In order to increase the enzymatic activity of malt used as a source of traditional processing foods, the enzymatic activities of various barley were examined and the effects of ozone and light illumination treatment on the enzymatic activities of amylase, amylase, and glucanase in malt during man ufacture were also examined. Barley didn't show amylase activity prior to soaking, but the activity of barley increased quickly after soaking. Glutinous barley showed the highest amylase activity among Duru barley, Ol barley, two rowed barley and naked barley. Naked barley showed the lowest activity. The amylase activity was the highest in Duru barley and decreased in the order of in glutinous barley, naked barley and two rowed barley. It was showed that the enzymatic activity of malt was higher than that of control when malt was soaked for 24hr at the concentration of 0.3ppm of ozone. The enzymatic activity of malt treated with light illumination was higher than that of control. The bud and root of light illuminated malt was much stronger than that of control. The root of light illuminated malt was much shorter than that of control. In addition, light illuminated malt showed a little green color which matches the demand of consumer. These studies demonstrated that both ozone and light illumination treatment increased the enzymatic activity of malt to result in high quality of malt manufacture.

• 약학회지
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• 제33권3호
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• pp.175-182
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• 1989

To find ${\alpha}-amylase$ inhibitors produced by microorganisms from soil, a strain which had a strong inhibitory activity against bacterial ${\alpha}-amylase$ was isolated from the soil sample collected in Korea. The morphological and physiological characteristics of this strain on several media and its utilization of carbon sources showed that it was one of Streptomyces species according to the International Streptomyces Project method. The amylase inhibitor of this strain was purified by active carbon adsorption, silicagel column chromatography, SP-Sephadex C-25 column chromatography, adsorption on Amberlite XAD-2. The inhibitor was oligosaccharide which was composed of glucose. The inhibitor had inhibitory activity against other amylase such as salivary ${\alpha}-amylase$, pancreatic ${\alpha}-amylase$, fungal ${\alpha}-amylase$ and gluco-amylase.

• 미생물학회지
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• 제15권2호
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• pp.63-76
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• 1977

Irradiation with high doses of gamma rays induced the reduction of mycelial weight and anaylase activity, and increased relative amylase activity in surface cultures. Biphase in growth curves was shown in aeration-agitation cultures but the behavior of the first phase of growth could be eliminated by replacing the amylasehydrolysed starch substrates, so that enzyme production was shortened ca. 40 hours and relative amylase activity was increased about 3 times higher before onset of autolysis. In the effect of gibberellin on amylase production, the positive stimulation was appeared to only surface culturs of the liquid medium and the negative effect to shake-cultures in a mutant. Trials of various continuous culture were resulted not only the approalch to the value of amylase activity in surface cultures of liquid medium, but also higher productivity than in batch cultures. The culture-degeneration was observed in two-stage continuous culture, but did not appear in continuous elevation culture.

• Journal of Microbiology and Biotechnology
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• 제14권6호
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• pp.1196-1199
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• 2004

A bacterium, isolated from rabbit's waste and identified as Cellulomonas sp., had cellulase and thermostable $\alpha$-amylase activity when grown on wheat bran. Maximum activity of thermostable $\alpha$-amylase was obtained by adding $3\%$ soluble starch. However, soybean oil (1 ml $1^{-1}$) could increase the production of $\alpha$-amylase and cellulase in 'wheat bran. The $\alpha$-amylase was characterized by making a . demonstration of optimum activity at $90^{\circ}C$ and pH 6- 9, with soluble starch as a substrate. The effect of ions on the activity and the stability of this enzyme were investigated. This strain secreted carboxymethyl cellulase (CMCase), cellobiase ($\beta$­glucosidase), and filter paperase (Fpase) during growth on wheat bran. Carboxymethy1cellulase, cellobiase, and Fpase activities had pH optima of 6, 5.5, and 6, respectively. CMCase and cellobiase activities both had an optimum temperature of $50^{\circ}C$, whereas Fpase had an optimum temperature of $45^{\circ}C$.

• 한국식품영양과학회지
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• 제38권6호
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• pp.812-815
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• 2009

소화 촉진 작용이 있다고 알려진 무의 건조방법, 온도, pH 등의 가공조건이 ${\alpha}$-amylase 활성에 미치는 영향을 검토하였다. 동결건조 한 무 뿌리와 무 줄기의 ${\alpha}$-amylase의 활성을 비교한 결과 무 뿌리가 무 줄기의 3.1배 높은 수준의 활성을 보였다. 무를 pH와 온도를 달리하여 안정성을 측정한 결과, pH 범위가 $4{\sim}7$이며 온도가 $25{\sim}40^{\circ}C$일 때 ${\alpha}$-amylase 활성이 높았다. 무의 ${\alpha}$-amylase는 산성이나 중성 조건에서 처리하고 $60^{\circ}C$ 이하의 온도로 가열처리하여야 활성을 유지하였다. 무를 깍두기와 단무지의 형태로 가공하였을 때 무의 ${\alpha}$-amylase 잔류활성은 각각 15.39%와 19.193%이었고 초절임무에서는 ${\alpha}$-amylase의 활성이 대부분 소실됨을 보였다. 결과적으로, 무의 소화효소인 ${\alpha}$-amylase 활성은 열과 pH등의 가공조건에 의해 크게 영향을 받는 것을 알 수 있었으며 $60^{\circ}C$ 이하의 온도에서 열처리하는 것과 중성이나 약산성에서 ${\alpha}$-amylase 효소의 활성도가 유지되는 것으로 판단된다.

• 한국미생물·생명공학회지
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• 제13권1호
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• pp.7-11
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• 1985

인삼(人蔘) saponin의 생물학적(生物學的) 활성(活性)을 조사(調査)하기 위하여 세균(細菌) v{\alpha}$-amylase의 작용(作用)에 미치는 인삼(人蔘) saponin의 영향(影響)을 조사(調査)한 결과(結果)를 요약(要約)하면 다음과 같다. Protopanaxadiol계(系), triol계(系) 및 total saponin 모두 ${\alpha}$-amylase의 활성(活性)을 25, 12, 13%정도(程度) 촉진(促進)시켰다. Diol계(系) saponin첨가(添加)경우 $40^{\circ}C$에서 3분간(分間) 전처리(前處理)함으로서 ${\alpha}$-amylase의 활성(活性)을 20%정도(程度) 촉진(促進)시켰으며 酵素(효소)의 열변성(熱變性)에 대(對)한 보호작용(保護作用)은 protopanaxariol계(系) saponin은 $60^{\circ}C$에서 5분(分)까지는 보호작용(保護作用)이 있었으나 protopanaxadiol계(系) saponin은 오히려 열실활(熱失活)을 촉진(促進)하는 경향이었다. Diol 및 triol계(系) saponin의 산가수분해물(酸加水分解物)이 ${\alpha}$-amylase의 활성(活性)을 diol 및 triol계(系) saponin보다 더 촉진(促進)시켰으며 diol, triol계(系) saponin의 첨가(添加)는 고농도(高濃度)의 기질(基質)이 존재(存在)할 때 기질저해(基質沮害)를 막아주었다.