• Food Science and Preservation
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• v.22 no.1
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• pp.70-77
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• 2015

The physiological properties of water extracts from Hizikia fusiformis extracted using different extraction methods (water extraction, WE; autoclave extraction, AE; high pressure extraction, HPE) were investigated. The freeze-dried powder yields from HPE, AE and WE were 29.33, 27.84 and 23.63%, respectively. The $L^*$ and $b^*$ color values were higher in WE, while the $a^*$ color values were higher in WE and AE. The total sugar content of AE (60.14%) was higher than those of WE (47.10%), HPE (40.97%). The reducing sugar content (7.88%) and protein content (42.83%) of AE was higher than those of WE, and HPE. The uronic acid (5.04%), total free amino acid (785.19 mg/g), taurine (19.16 mg/g), aspartic acid (66.63 mg/g), asparagine (204.84 mg/g), alanine (188.87 mg/g) and ammonium chloride (243.91 mg/g) contents, however, were the highest in HPE. Additionally, the crude polysaccharide yield was higher in HPE (4.75%) than in AE and WE, and the crude saccharide (fucose, galactose, glucose, xylose and fucose) yields were higher in AE. It can be concluded that optimum conditions for the efficient extraction of Hizikia fusiformis depending on components are high pressure and a lower temperature than in the typical process.

• Korean Journal of Veterinary Research
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• v.43 no.2
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• pp.247-253
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• 2003

Actinobacillus pleuropneumoniae causes a highly contagious pleuropneumoniae in swine. The bacterium produces several virulence factors such as exotoxin, LPS, capsular polysaccharide, etc. Among them, the exotoxin, called Apx, has been focused as the major virulence factor, and the toxin consists of 4 gene cluster. apx CABD. apxA is the structural gene of toxin and has four different types, I, II, III, and IV. As the first step of development of a new subunit vaccine, the three different types of apxA gene were amplified from A. pleuropneumoniae isolated from Korea by PCR with primer designed based on the N- and C-terminal of the toxin. The sizes of apxIA, IIA and IIIA were 3,073, 2,971 and 3,159bps, respectively. The comparison of whole DNA sequences of apxIA, IIA and IIIA genes with those of the reference strain demonstrated 98%, 99% and 98% homology, respectively. In addition, the phylogenetic analysis was performed based on the amino acid sequences compared with 12 different RTX toxin family using the neighbor-joining method. ApxA proteins of Korean isolates were identical with reference strains in this study. All ApxA proteins were expressed in E. coli with pQE expression vector and identified using Western blot with polyclonal antibodies against culture supernatants of A. pleuropneumoniae serotype 2 or 5. The sizes of each expressed ApxA protein were about 120, 110, 125 kDa (M.W.), respectively. The results obtained in this study could be used for the future study to develop a new vaccine to porcine pleuropneumoniae.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.52 no.1
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• pp.45-50
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• 2007

This study was investigated the relationship between palatability and physicochemical properties of rice kernels from two rice cultivars, including Gopumbyeo and Palgongbyeo. Major fatty acids of rice were oleic(35% in Gopum, 33.2% in Palgong, respectively) and linoleic acids (42.9% in Gopumbyeo, 40.7% in Palgongbyeo, respectively). There were significant differences in composition of amino acids and content of sugar from non-starch polysaccharide between two rice cultivars. However, no difference was found in mineral contents between Gopumbyeo and Palgongbyeo. In Rapid Visco Analyzer examination, pasting temperature and breakdown of Gopumbyeo were lower than those of Plagongbyeo. In X-ray diffraction patterns of starches separated from two rice cultivars, traditional A type and there was no difference in crystalline of rice starch. We could also obtain the results that Goupumbyeo, known to have good eating quality, had higher palatability value than Palgongbyeo.

• Korean Journal of Food Science and Technology
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• v.26 no.1
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• pp.51-56
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• 1994

Development for extraction method of sea tangle was investigated with addition of sucrose, NaCl, EDTA-2Na, SHMP, and hydrolysis with commercial polysaccharide hydrolyzing enzymes. The total solids and protein yields were significantly increased by enzymatic hydrolysis or addition of NaCl and EDTA-2Na during boiling. The extract prepared by enzymatic hydrolysis followed by 2 hrs of boiling in 1.5% NaCl solution was significantly improved in solids and protein yield from 24.1% and 13.9% of 2 hrs of water boiling to 44.6% and 32.2%, respectively. The combined method increased the amino-nitrogen content but reduced the turbidity and viscosity. Extracts with a high intensity of total and seaweed-like taste as revealed by sensory evalution were obtained by combined method.

• The Korean Journal of Mycology
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• v.29 no.1
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• pp.22-27
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• 2001

This study was carried out to get the basic information for the submerged culture and analyze the biochemical components of Naematoloma sublateritium mycelia. The optimal temperature, pH, agitation speed and cultural time for the mycelial growth of Naematoloma sublateritium were $25^{\circ}C$, 5.5, 150rpm and 20 days, respectively. The proximate composition of mycelia was as follows; carbohydrate 55.8% (total sugar 48.7%), crude protein 22.4%, fat 4.1 % and ash 4.7% respectively. Among the free amino acid contents, phenylalanine, alanine and lysine were predominant component. The linoleic acid and palmitic acid were found to be the highest among the free fatty acids. The biopolymer extracts of mycelia was identified to be protein-bounded polysaccharide by color reaction and sepharose CL-4B gel chromatography.

• Journal of Nutrition and Health
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• v.28 no.11
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• pp.1091-1099
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• 1995

The cyutotoxic effects of hot water soluble polysaccharides extract(PS) from the mushroom, Lentinus edodes, and in combinations with vitamin A or vitamin E on life span of ICR mice bearing P388 cancer cells and in vitro against P388 cancer cells were examined. The chemical components of PS and fractions were analyzed and survival time and cell number of P388 treated with extract fractions with and without vatamin A or E supplementation were also measured. The results obtained were summarized as follows; The extract of fraction B was shown to have the highest antitumor activity against P388 implanted in ICR mice. The antitumor fraction B was consisted of 82.0% of polysaccharide and 4.2% of protein. All three fractions seemed to have in vivo antitumor activity against P388, and fraction B showed the highest activity, In vitro P388 cell growht was inhibited 76%, 89%, 54% by the addition of fraction A, B and C respectively. Vitamin A or E did not appear to have any accelerating effects on either in vivo or in vitro cell cytotoxicity when each of them was combined with the PS and fractions. All three fractions contained more than 68% of polysaccharides. The fraction B showed the highest value of 88% in polysaccharides. Monsaccharides of the fraction B were identified as galactose(59.1%), glucose(29.2%), fructose(2.8%) and uronic acid(4.2%). Hydrolysis of protein from the fraction B was didentifed to have 17 kinds of defined and 5 undifined amino acids. The inhibitory effects of the hot water extracts from mushroom against cancer cell growth of P388 were stronger than the control group. And the survival time of ICR mice was shown to be 161% between the control group and the experimental groups.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.3
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• pp.363-369
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• 2003

In this study, cell cracker method as a non-collision method was evaluated for the possibility of new red ginseng grinding technique. The moisture contents were 3.16% for the powder pulverized by hammer mill (group A) and 6.30% for the powder produced by cell cracker (group B), and the difference between both groups was significant, The contents of other component such as ash, crude lipid, reducing sugar, total sugar, acidic polysaccharide, crude fiber and crude protein between both groups were not significant. There were no significant differences in phenolic compound, fatty acid, amino acid, free sugar, crude saponin and ginsenosid contents between both groups. And also the contents of mineral components were evaluated to determine the incorporation of red ginseng powder during grinding, and also the differences of those between both groups were not significant.

• Journal of Plant Biotechnology
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• v.39 no.3
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• pp.212-218
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• 2012

Glycosyltransferases are enzymes (EC 2.4) that catalyze the transfer of monosaccharide moieties from activated nucleotide sugar to a glycosyl acceptor molecule which can be a carbohydrate, glycoside, oligosaccharide, or a polysaccharide. In this study, a UDP-glucosyltransferase cDNA was isolated from Brassica rapa using a rapid amplification of cDNA ends (RACE) and subsequently named BrUGT. It has a full-length cDNA of 1,236 bp with 119 bp 5'-untranslated region (UTR), a complete ORF of 834 bp encoding a polypeptide of 277 amino acids (31.19 kDa) and a 3'-UTR of 283 bp. BLASTX analysis hits a catalytic domain of Glycos_transf_1 super family (cl12012) that belongs to the Glycosyltransferases group 1 with tetratricopeptide (TPR) regions located between 165 to 350 bp. Expression analysis showed high mRNA transcripts in pistil, followed by petal, seed and calyx of flower. Moreover, expression analysis of BrUGT in Chinese cabbage seedlings under stresses of cold, salt, PEG, $H_2O_2$, drought and ABA showed elevated mRNA transcript. Furthermore, when BrUGT gene was transformed into rice using pUbi-1 promoter, overexpression was evident among the $T_1$ plants. This study provides insights into the function of BrUGT in plants.

• Journal of Ginseng Research
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• v.44 no.4
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• pp.527-537
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• 2020

Panax ginseng, a medicinal plant, has been used as a blood-nourishing tonic for thousands of years in Asia, including Korea and China. P. ginseng exhibits adaptogen activity that maintains homeostasis by restoring general biological functions and non-specifically enhancing the body's resistance to external stress. Several P. ginseng effects have been reported. Korean Red Ginseng, in particular, has been reported in both basic and clinical studies to possess diverse effects such as enhanced immunity, fatigue relief, memory, blood circulation, and anti-oxidation. Moreover, it also protects against menopausal symptoms, cancer, cardiac diseases, and neurological disorders. The active components found in most Korean Red Ginseng varieties are known to include ginsenosides, polysaccharides, peptides, alkaloids, polyacetylene, and phenolic compounds. In this review, the identity and bioactivity of the non-saponin components of Korean Red Ginseng discovered to date are evaluated and the components are classified into polysaccharide and nitrogen compounds (protein, peptide, amino acid, nucleic acid, and alkaloid), as well as fat-soluble components such as polyacetylene, phenols, essential oils, and phytosterols. The distinct bioactivity of Korean Red Ginseng was found to originate from both saponin and non-saponin components rather than from only one or two specific components. Therefore, it is important to consider saponin and non-saponin elements together.

• Korean journal of food and cookery science
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• v.32 no.2
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• pp.188-196
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• 2016

Purpose: In order to develop soy sauce and increase its functionality, by adding black garlic extract. Methods: We compared quality characteristics and antioxidant activity of 20 days aging black garlic soy sauce from mixed manufacturers with raw soy sauce (commercial fermented soy sauce) and different ratio of black garlic extract (65 Brix, 0.3-5.0%). Results: The salt content of the black garlic extract (0.3-5.0%) added soy sauce were 12.35-12.77%. The pH was lowered to 4.99, and acidity was increased to 2.12%, depending on the increase in black garlic extract added ratio. The crude protein and total nitrogen contents were 6.23-6.62% and 1.10-1.16%, respectively, and content of amino form nitrogen was 0.52-0.53%, without significant differences between experimental groups. Contents of reducing sugar and free sugars (fructose and glucose) tended to be higher with higher mixing ratios of black garlic extract. Total phenolic compounds and flavonoids contents were significantly increased in the 3% and 5% black garlic extract addition group. At concentrations of 62.5, 125, 250, 500, 1,000 and $2,000{\mu}g/mL$, the DPPH and ABTS radical scavenging activity of the polysaccharides isolated from control soy sauce and 5% black garlic extract added soy sauce showed higher correlation with their concentration. Conclusion: These results, confirmed that the soy sauce produced by adding more than 3% of black garlic extract has high antioxidant activity.