• Journal of Life Science
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• v.8 no.5
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• pp.604-613
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• 1998

The last enzyme of the sesquiterpen phytoalexin capsidiol synthesis in tobacco cell, 5-epi-aristolochene hydro-xylase which convert 5-epi-aristolochene (EAS) to capsidiol, was cloned by a reverse transcription polymerase chain reaction strategy and cDNA library screening. Cloned CYP-B3 contained high probability amino acid matches to known plant cytochrome P450 sequences and open reading frame with the conserved FxxGxRxCxG heme-binding region. Transcripts of CYP-B3 were not detected in control cells, but induced in elicitor-treated cells. Furthermore, CYP-B3 transcripts were induced by fungal extracts and cellulase but not by other stimuli(chilling, heat shock and 2,4-D). Induction of CYP-B3 transcripts by elicitor treatment was not affected by ancymidol and ketoconazole treat-ments suggesting that an inhibition of hydroxylase activity by Cyt P450 inhibitors resulting from post translational processing event.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.1
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• pp.117-120
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• 1999

High yields of protoplasts were obtained following enzymatic digestion of the vagetative thalli of marine green alga Monostroma nitidum. The enzyme mixtures containing $4\%$ Cellulase R-10+$3\%$ Macerozyme R-10+$3\%$ Abalone acetone power produced $4.41\times10^6$ protoplasts per 300 mg of fresh tissue. The highest yield of protoplasts was obtained by 270 minutes treatment of the thalli in enzyme solution. Freshly isolated protoplasts were spherical in shape and ranged between $13\~33\mu$m in diameter. The high efficiency of differentiation were obtained by incubating freshly isolated protoplasts in 0.4 M mannitol f/2 medium for 7 days and then transferring to 0.2 M mannitol f/2 medium. Protoplasts began to form new cell walls three days after initial culture and began to germinate after 10 days, and then form a leafy thallus after further culture in f/2 medium. The addition of antibiotics in media inhibited the differentiation of protoplasts in culture.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.134.1-134
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• 2003

The purpose of this study was to investigate the release of p-hydroxybenzoic acid and other compounds from cell wall materials(CWM) and their cellulose fraction from carrot with chemical and enzymatic hydrolysis. To investigate this effect on cell wall chemistry of carrot, alcohol insoluble residue(AIR) of CWM were prepared and were extracted sequentially with water, imidazole, CDTA(-1, -2), Na$_2$CO$_3$(-1, -2), KOH(0.5, 1.0 and 4M), to leave a residue. These were analysed for their carbohydrate and phenolic acids composition. Arabinose and galactose were the main noncellulosic sugars. Phenolics esterified to cell walls in carrot were found to consist primarily of p-hydroxybenzoic acid with minor contribution from vanillin, ferulic acid and p-hydroxybenzaldehyde. p-Hydroxybenzoic acid was quite strongly bound to the cell wall. The contents of p-hydroxybenzoic acid in 0.5M KOH, Na$_2$CO$_3$-2, IM KOH, and ${\alpha}$-cellulose were 2,097, 1,360, 1,140, and 717 $\mu\textrm{g}$/g AIR from CWM, respectively. Alkali labile unknown aromatic compound(C$\sub$7/H$\sub$10/O$_2$) was found in ${\alpha}$ -cellulose hydrolyzate digested with driselase and cellulase. This compound was also found in hydrolyzate of 2 M trifluoroacetic acid at 120$^{\circ}C$ for 2 hours. Driselase treatment solubilized only 46.6 $\mu\textrm{g}$/g of the p-hydroxybenzoic acid from carrot AIR. These results indicate that p-hydroxybenzoic acid was associated with neutral polysaccharides, long chain galactose and branched arabinan from graded alcohol precipitation.

• Applied Chemistry for Engineering
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• v.22 no.3
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• pp.336-339
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• 2011

Algae is an abundant and potential fermentation substrate. The enzymatic hydrolysis of algae was investigated by pre-treating an alkaline hydrogen peroxide with commercial cellulase and viscozyme. Algae used in this study was the Ulva pertusa. The evaluated response was the yield of released glucose after the enzymatic hydrolysis. Alkaline hydrogen peroxide containing mixtures of 1 wt% hydrogen peroxide and 1~1.75 wt% sodium hydroxide was also used. The results show that the highest glucose conversion was obtained for Ulva pertusa using 5 wt% hydrogen peroxide at $60^{\circ}C$ for 3 h. The required amount of enzymes after the pre-treatment with alkaline hydrogen peroxide were reduced by far compared to that of untreated Ulva pertusa. Also, the amount of glucose that is released during the enzymatic hydrolysis was increased.

• Animal Bioscience
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• v.37 no.4
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• pp.655-667
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• 2024

Objective: This study aimed to assess the impact of a hydroethanolic extract of walnut green husks (WGH) on rumen fermentation and the diversity of bacteria, methanogenic archaea, and fungi in sheep fed a high-concentrate diet. Methods: Five healthy small-tailed Han ewes with permanent rumen fistula were selected and housed in individual pens. This study adopted a self-controlled and crossover design with a control period and an experimental period. During the control period, the animals were fed a basal diet (with a ratio of concentrate to roughage of 65:35), while during the treatment period, the animals were fed the basal diet supplemented with 0.5% hydroethanolic extract of WGH. Fermentation parameters, digestive enzyme activities, and microbial diversity in rumen fluid were analyzed. Results: Supplementation of hydroethanolic extract of WGH had no significant effect on feed intake, concentrations of total volatile fatty acids, isovalerate, ammonia nitrogen, and microbial protein (p>0.05). However, the ruminal pH, concentrations of acetate, butyrate and isobutyrate, the ratio of acetate to propionate, protozoa count, and the activities of filter paper cellulase and cellobiase were significantly increased (p<0.05), while concentrations of propionate and valerate were significantly decreased (p<0.05). Moreover, 16S rRNA gene sequencing revealed that the relative abundance of rumen bacteria Christensenellaceae R7 group, Saccharofermentans, and Ruminococcaceae NK4A214 group were significantly increased, while Ruminococcus gauvreauii group, Prevotella 7 were significantly decreased (p<0.05). The relative abundance of the fungus Pseudomonas significantly increased, while Basidiomycota, Fusarium, and Alternaria significantly decreased (p<0.05). However, there was no significant change in the community structure of methanogenic archaea. Conclusion: Supplementation of hydroethanolic extract of WGH to a high-concentrate diet improved the ruminal fermentation, altered the structure of ruminal bacterial and fungal communities, and exhibited beneficial effects in alleviating subacute rumen acidosis of sheep.

• The Korean Journal of Mycology
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• v.17 no.1
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• pp.1-6
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• 1989

The mycelia of Pyricularia oryzae were treated with enzyme solution mixture consisting of Driselase, ${\beta}-Glucuronidase$, Cellulase, and Macerozyme R-10 for the production of protoplasts. More protoplasts were formed from mycelia of race KJ 101 of P. oryzae than that of race KI 315a in the enzyme mixtures. The number of protoplasts was decreased in the untreated control three hrs after the enzyme treatment, whereas the number was increased in the treatments with 10, 50 and 100 mM 2-mercaptoethanol, respectively. The number of protoplasts increased to reach maximum at five hrs after treatment of 10 mM 2-mercaptoethanol, but the least was found in 200 mM. The protoplasts of P. oryzae in a liquid medium containing 2.5% yeast extract, and 2% dextrose reverted to the mycelia after five hrs shaking incubation at $27^{\circ}C$. Some protoplasts produced yeast like buds and the buds were developed to irregularly shaped chains of cell protruded a germ tube like hypha from the distal cell. Once in a while a germ tube like hypha protruded directly from the protoplasts. Except in the first type of reversion, other protoplasts reverted to the normal mycelia. The reversion frequency was highest on PDA with stabilizer of 0.6 M KCl. No reversion of protoplasts occurred on water agar regaardless oftreaatments.

• Korean Journal of Food Science and Technology
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• v.42 no.1
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• pp.39-44
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• 2010

The process of the preparation of branched-chain amino acid (BCAA)-enriched hydrolysates from corn gluten was optimized through the parameters of pre-treatment (heating and cellulosic hydrolysis), hydrolysis method (acid, protease, and microbe plus protease), concentration, and spray drying condition. The protein yield of corn gluten was increased by heating and cellulase treatments. Among three different hydrolysis methods, the combined use of microbes and protease was the most effective in terms of free amino acid (FAA) and BCAA content of the corn gluten hydrolysates. In addition, the FAA and BCAA content in the hydrolysates prepared by microbial and enzymatic combined treatment were improved by a concentration process. Spray drying conditions for the preparation of the powder from the hydrolyzed reactant were an inlet temperature of $185^{\circ}C$, outlet temperature of $80^{\circ}C$, and the use of maltodextrin as an anticaking agent. Thus, this study established an economical process for preparation of value-added hydrolysates of excellent productivity and quality, in terms of high BCAA content and product stability.

• Applied Biological Chemistry
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• v.37 no.5
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• pp.326-333
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• 1994

Pleurotus florida with high cellulase activity as well as lignin degradability was selected out among strains for fermentation of the rice straw to improve the nutritive value. When the rice straw was fermented by P. florida, the contents of hemicellulose, cellulose and lignin were decreased to 22.5%, 11.4% and 28.1%, respectively, whereas the contents of rice straw fermented after pretreatment with $H_2O_2$ or alkaline hydrogen peroxide were decreased much in the lower concentration. The content of T-N (total-nitrogen) and crude fat was increased with the longer fermentation period. The amino acid content of rice straw fermented by P. florida in 30 days was increased to 28.9% and 35.1% as the rice straw was fermented after pretreatment without and with 4% $H_2O_2$, respectively. The crystalline intensity of rice straw was decreased by pretreatment with 4% $H_2O_2$ and fermentation by P. florida. However, the crystall intensity was increased by treatment with alkaline hydrogen peroxide and the more when the straw was washed after the treatment. When the rice straw was fermented by P. florida for 30 days, the in vitro organic matter digestibility was increased up to 6% of $H_2O_2$ pretreatment.

• Food Engineering Progress
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• v.13 no.3
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• pp.169-175
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• 2009

Water soluble polysaccharides (WSP) and arabinogalactan of Portulaca oleracea L. (POL) were increased after extrusion and commercial cellulase treatment. Arabinose and galactose content increased more about 1.5 times than those of raw POL, and rhamnose also increased about 2.6 times in WSP. High molecular weight fraction (I) of POL depending on extrusion condition including Ext I, Ext II and Ext III degraded into low molecular weight fraction (II) about 37, 29, and 26%, respectively, ranged from 67,000-69,000 Da of molecular weight. Especially, the molecular weight and composition of WSP with extruded, were increased from 9 to 13% in low molecular weight fraction, compared to those of raw POL. Solubilization and degradation of polysaccharides were a directly propotional to specific mechanical energy in POL extrusion. WSP obtained by extrusion at Ext I and Ext II were found to be effective antioxidants in different in vitro assays with regards to 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and Trolox equivalent antioxidant capacity (TEAC). However, these results suggest that WSP obtained using extrusion and subsequent enzymatic treatment may be an effective method to produce arabinogalactan from POL and be used as a functional food ingredients.

• The Korean Journal of Food And Nutrition
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• v.34 no.6
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• pp.612-620
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• 2021

To increase the utilization of Centella asiatica (CA), enzymes such as cellulase and pectinase were added and the physicochemical properties of the treated CA were analyzed. In addition, apple-CA jam was prepared using the enzyme-treated CA, which had the best antioxidant properties, and the physicochemical and sensory qualities of the jam were measured. There was a high content of ascorbic acid, polyphenols, flavonoids, reducing sugar, amino acid, minerals and DPPH radical scavenging activity in the enzyme-treated group. The antioxidant component and activity in the jam prepared by adding enzyme-treated CA increased with an increase in the amount of enzyme-treated CA. In the soluble solids, the higher the amount of enzyme-treated CA, the higher the value, but there was no significant difference in pH. The sensory evaluation of the jam, in particular the taste, showed that the highest preference was observed when the enzyme-treated CA was added in the range of 5.0~6.7%, and the control group showed the lowest preference. There was no significant difference in flavor and spreadability among the treatment groups, however, the control group showed the highest color preference. In the overall acceptability, when 5.0% of enzyme-treated CA was added, the highest acceptability was shown.