• Archives of Pharmacal Research
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• v.19 no.3
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• pp.173-177
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• 1996

The Pneumococcus, Streptococcus pneumoniae, has an ample polysaccharide (PS) capsule that is highly antigenic and is the main virulence factor of the organism. The capsular PS is the source of PS vaccine. This investigation was undertaken to optimize the culture conditions for the production of capsular PS by type 4 pneumococcus. Among several culture media, brain heart infusion (BHI) and Casitone based medium were found to support luxuriant growth of pneumococcus type 4 at the same level. Therefore in this study, the Casitone based medium was used to study optimization of the culture condition because of BHI broth's high cost and complex nature. The phase of growth which accomodated maximum PS production was exponential phase. Concentrations of glucose greater than 0.8% did not enhance growth or PS production. Substitution of nitrogen sources with other resources or supplementation of various concentrations of metal ion (with the exception of calcium, copper, and magnesium ions) had adverse effects on growth and PS production. On the other hand, low level aeration and supplementation of 3 mg/l concentration of asparagine, phenylalanine, or threonine were beneficial for increased PS production. The synergistic effect of all the favorable conditions observed in pneumococcal growth assays provided a two-fold cumulative increase in capsular PS production.

• Korean Journal of Clinical Laboratory Science
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• v.42 no.1
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• pp.32-37
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• 2010

The author was performed to investigation of current status of prevalence for anti-hepatitis C virus (HCV) among the health-checkup adults in Jeonbuk province. A toal of 1,553 (male 1,046, female 507) serum samples were diagnosed by 3rd generation enzyme immunoassay (EIA) for anti-HCV. Total prevalence of anti-HCV was 0.9%, and prevalence of male and female were 0.8% and 1.2%, respectively. The prevalence of female was higher than male. According to ages group, prevalence of anti-HCV was highest in 60 age group, but it was not found in 20 age group. 14 samples with anti-HCV positive were diagnosed by EIA for hepatitis B virus surface antigen (HBs Ag), by chemiluminescence immunoassay (CLIA) for serum albumin, alanine transaminase (ALT) and asparagine transaminase (AST). Positive for HBs Ag was not found. The mean of serum albumin levels was 4.5 g/dL, and mean of ALT and AST were 34.3 IU and 31.9 IU, respectively. Through this study, I know that the prevalence of anti-HCV among adults in Jeonbuk, and suggest that the positive of anti-HCV persons who have lower serum albumin, normal to mild elevations in serum enzymes are chronic hepatitis.

• Biotechnology and Bioprocess Engineering:BBE
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• v.3 no.1
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• pp.35-39
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• 1998

An enzymatic process was developed to produce protein hydrolysater form defatted soya protein. Various unit operations were tried, and the effects of pre- and post-treatments on the product characteristics such as degree of hydroylsis (DH), free amino acid content (%FAA) and average molecular weight (MW) were investigated. The use of acid washes showed no difference in %DH. Increasing pH during pre-cooking gave lower %DH. Alkaline cooking made too much insoluble protein, thus the protein yield was too small. A better hydrolysis with more acceptable taste was obtained when the combination of Neutrase/Alcalase/Flavourzyme was used in place of Alcalase/Flavourzyme combination; Untoasted defatted soya was more effective on the proteolysis than toasted one. The MW of the evaporated and spray dried product was higher than that of undried product, due to precipitation of low-solubility components. When ultrafiltration and the product concentration carried out the product separation by reverse osmosis, the solubility and the taste of the product were improved. The difference between enzyme hydrolysate and acid hydrolysate was significant in free amino acid composition, especially in tyrosine, phenylalanine, glutamine and asparagine.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.6
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• pp.815-822
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• 1993

This experiment was carried out to determine the separation condition of 1-dimethylaminonaphthalene-5-sulfony(Dansyl) derivatives of amino acids by reverse-phase high performance liquid chromatography with Nova-Pak C18 column. Determined solvent system was solvent A(200mA phosphate buffer pH 6.8 15%, acetonitrile 11%, water 74%) and solvent B(acetonitrile 65%, methanol 28%, water 7%). Linear gradient of solvent B was applied from 12% to 80% for 50min. Complete separation of 20 amino acids including asparagine and glutamine which constitute protein was achieved within 50min. As the detection limit was the range of picomole, the resolution power was excellent. Reproducibility of the retention time was less than mean $\pm$0.05min. According to the above optimum chromatographic conditions, the amino acid composition of some food and human blood was examined. The most affluent amino acid was alanine in human blood, aspartic acid and glutamic acid in soy sauce, alanine and threonine in soy milk and proline in milk and yoghurt.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.2
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• pp.268-273
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• 1995

To study the nutritional value of warty sea squirt, Styela clava, which is one kind of urochoda and it has been used as special seafood stuffs by Korean, the seasonal variations of nutrient was investigated. The moisture content was ranged from 83.6% to 86.8% in experimental period. Maximun glycogen content showed up in June (3.7g/100g sample). The protein(N$\times$6.25) and lipid content varied with glycogen whereas ash content was not changed remarkably, showing 2.8$\pm$0.3%. Predominant minerals in edible portion and integuments were sodium, potassium, calcium and magnesium in order. Predominant constitutiional amino acids were asparagine, glutamic acid, taurine, aspartic acid, lysine and glycine and amino acids occupied 50% of the total amino acid. Porportion of nonpolar lipid to total lipid increased from April to early June while polar lipid level decreased. The neutral lipid was composed of triglyceride(59.32%) and free sterol(23.52%), and followed by diglycerides, monoglycerides, esterified sterols and hydrocarbon, free fatty acid. The phospholipid was mainly composed with phosphatidyl choline(49.7%), and phosphatidyl ethanolamine(33.0%). The major fatty acids of the total lipid in warty sea squirt were C20 : 5(17%), C22 : 6(13.76%), C16 : o(13.91%) and C16 : 1(12.52%).

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.3
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• pp.511-519
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• 1999

To prevent the denaturation of ficin(EC 3.4.22.3) that is a proteolytic enzyme in fig(Ficus carica L.), fig conserve was heated to 55oC. The fig conserve was added as a tenderizer to native Korean cattle beef(KCB), dairy cattle beef(DCB), castrated dairy cattle beef(CDCB), and imported beef(IB). The composition of free amino acids, hydroxyproline content, shear force, cooking loss, morphological changes and sensory evaluation were then investigated to observe the effect of tenderizing beef with fig conserve. Free amino acids and cooking loss of treated beef were higher than those of control, whereas hydroxyproline and shear force were lower. Glutamine in treated beef decreased relatively but asparagine increased. Hydroxyproline was found, in increasing order of abundance, in DCB, CDCB, IB and KCB. By portion, loin was higher than tenderloin in free amino acids, hydroxyproline and shear force but was lower in cooking loss. Observation with a light microgram revealed a surprising loss of muscle fiber in treated beef. In sensory evaluation of uncooked beef, the control was redder than the treated beef(p<0.01~p<0.05). Treatment with fig conserve increased the juiciness of both cooked CDCB and IB(p<0.001) and decreased their hardness(p<0.01~p<0.001).

• Journal of Microbiology and Biotechnology
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• v.9 no.6
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• pp.854-860
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• 1999

Superoxide dismutase (SOD) was purified to homogeneity from fruiting bodies of edible mushroom, Lentinus edodes, by ammonium sulfate precipitation, diethylaminoethyl (DEAE)-Sepharose FF ion-exchange chromatography, Sephacryl S-200 gel filtration chromatography, and preparative PAGE. The molecular weight of the purified enzyme was estimated to be approximately 54 kDa by gel filtration chromatography, and the enzyme was shown to be consisted of two identical subunits of molecular weight 27 kDa by SDS-PAGE. The isoelectric point of the enzyme was 4.9 as determined by isoelectric focusing. The enzyme had optimal pH and temperature of pH 8.0 and $20^{\circ}C$, respectively. The activity of the enzyme was inhibited by hydrogen peroxide, but inhibited less by cyanide and azide. The native enzyme was found to contain 0.89g-atom of iron, 0.75g-atom of zinc, and 0.46g-atom of copper per mol of enzyme. Analysis of amino acids composition revealed that the SOD from L. edodes contained a relatively large amount of glutamic acid/glutamine, proline, cysteine, isoleucine, and leucine, but only a small amount of aspartic acid/asparagine, tyrosine, and tryptophan when compared to the other iron-containing SODs.

• Journal of Microbiology and Biotechnology
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• v.25 no.8
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• pp.1241-1245
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• 2015

The aim of the present work was to examine the putative promoter region of the operon ansPAB and to determine the general elements required for the regulation of transcriptional activity. The transcriptional start site of the ansPAB promoter was determined by using highresolution S1-nuclease mapping. Sequence analysis of this region showed -10 and -35 elements, which were consistent with consensus sequences for R. etli promoters that are recognized by the major form of RNA polymerase containing the σ⁷⁰ transcription factor. Mutation studies affecting several regions located upstream of the transcriptional start site confirmed the importance of these elements on transcriptional expression.

• Journal of Microbiology and Biotechnology
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• v.23 no.1
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• pp.47-55
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• 2013

Metabolic alterations of Cordyceps bassiana mycelium were investigated under the following culture medium and light conditions: dextrose agar supplemented with 0.5% yeast extract (SDAY) medium with light (SL), SDAY medium without light (SD), nut medium without light (ND), and iron-supplemented SDAY medium without light (FD). The levels of asparagine, aspartic acid, glutamic acid, glutamine, histidine, lysine, ornithine, and proline were significantly higher under SD and SL conditions. The levels of most of the alcohols, saturated fatty acids, unsaturated fatty acids, fatty acid esters, sterols, and terpenes were higher under the ND condition than in the other conditions, but beauvericin was not detectable under the ND condition. The FD condition was favorable for the enhanced production of aminomalonic acid, malic acid, mannonic acid, and erythritol. Thus, the metabolic characteristics of C. bassiana can be manipulated by varying the cultivation conditions, rendering this fungus potentially favorable as a nutraceutical and medicinal resource.

• Korean journal of food and cookery science
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• v.10 no.1
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• pp.29-34
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• 1994

In this stydy, Korean traditional Meju adjusted with: the salt contents of 12%, 16%, 20% and the ripeming periods of 90, 135 and 180 days. The results were summerized as follows; 1 The changes of moisture content in soy sauce by 16% salt content was slightly high and the protein was 5.88 by 12%, salt content 2. As the ripening periods was increased, the pH was decreased, on the other hand the total acidity was increased slightly. 3. In the 180 day ripened sample, the salt content increa-sed and the 12% salt content represented 30.6ft salt content. 4. The reduced sugar decreased 135 day ripening, but it increased 180 day ripening at 12fs, 16fs, 20fs salt content. 5. The amino acid content siginificantly decreased by salt content (Serine, Arginine), ripeming periods (Glutamic acid, Asparagine, Glycine, Threomine, Alanine, Methionine, Valine, Isoleucine, Lysine) and ripening time and salt content (Phenylalanine, Leucine) 6. The Fe content decreased 12% salt content while it increa-sed 16% 20% salt content. 7. According to the ripening time, there were significant changes in color, clearance, taste, flavor and over all acceptabilities. As the lower the acceptabilities on flavor or taste increase.