• Journal of Plant Biology
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• 제17권1호
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• pp.9-14
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• 1974

Inhibitory effect of alantolactone and isoalantolactone was shwon in Avena straight growth test and in the formation of adventitious root in Phaseolus seedling. However, di-, and tetrahydroalantolactones given no effect on the elongation and the rooting. Inhibitory effect of alantolactone could partly be removed by cysteine, cystine, and reduced glutthione. The plant materials were made less sensitive to alantolactone by the pretreatment of cysteine, but cysteine supplied after the treatment of alantolactone brought about no effect on the action of alantolactone. A new spot was shown on TLC plate from the mixture of alantolactone and cysteine, indicating that alantolactone can be inactivated by cysteine, not cystine, without any biological processes.

• Journal of Nutrition and Health
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• 제29권6호
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• pp.597-607
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• 1996

This study has been investigated the potenial of increased dietary cysteine to alter the effects of cadmium and lead on tissure and bone metal concentrations, excretion and tissue metallothionein(MT) concentrations. Fifty-four male rats of Sprgue-Dawley strain weighing 149$\pm$17g were divided into 9 groups according to body weight. Nine experimental diets with different cadmium (0ppm, 400ppm), lead(0ppm, 710ppm) and cysteine (0.06%, 0.45%, 0.90%) levels were given to rats for 30 days ; Food intake, weight gain, F.E.R, and weights of liver, kidney and femur were decreased in cadmium supplied groups than in cadmium free groups. Urinary and fecal cadmium excretions were increased and MT synthesis we induced in liver, kidney and small intestine in cadmium supplied groups. In lead supplied groups, weight gain and F.E.R were decreased. With cysteine supplementation in cadmium supplied groups, weight gain and F.E.R, and weights of liver, kidney and femur were increased. Cadmium excretion in feces and MT concentrations in liver and kidney were also increased with cysteine supplementation. In lead supplied groups, there was no significant increase in food intake, weight gain and F.E.R with cysteine supplementation. Lead excretion in feces was increased in cysteine supplemented groups. In conclusion, effect of cadmium administration was more toxic than lead adminstration. Cysteine alleviated cadmium and lead toxicity by increasing metallothionein concentration and fecal excretions of heavy metals. Especially, effect of cysteine supplementation was more effective in cadmium groups than in lead groups. Effect of cysteine supplementation was not different with level of cysteine supplementation in both cadmium and lead groups.

• Journal of Nutrition and Health
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• 제29권5호
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• pp.461-471
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• 1996

This study was performed to investigate the effect of dietary protein and cysteine levels on cadmium toxicity in rats. Seventy-two male rats of Sprague-Dawley strain weighting 171$\pm$3g were blocked into 12 groups according to body weight, and were raised for 30 days. cadmium chloride was given at levels of 0 or 400ppm, protein at levels of 7, 15 and 40%, and cysteine was added(total dietary cysteine contents : 0.45%) to diet or not. The results are summarized as follow. Food intake, weight gain, food were lower than those of cadmium free group. But, these were increased with increasing dietary protein level and cysteine addition. Fecal cadmium excretion was remarkably increased in high protein (40%) groups. Thus, cadmium retention rates were decreased in high protein groups. Metallothionein concentrations in liver and kidney were increased in cysteine addition, and cadmium administration. Especially, these were remarkably increased in cadmium and cysteine added groups. Urinary calcium excretion was increased with cadmium administration, but urinary protein excretion and creatinine clearance were not changed in these animal. In conclusion, food intake, weight gain and organ weights were decreased with administration. Cadmium toxicity was alleviated by increasing fecal cadmium excretion, while cysteine addition increased metallothionein concentrations in liver and kidney. From these results, it was shown that cadmium toxicity was alliviated by synergistic effect of high protein level and cysteine addition.

• 한국식품과학회지
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• 제20권4호
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• pp.600-605
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• 1988

고사리 추출액의 thiamine분해력에 미치는 반응조건의 영향을 thiochrome 형광법으로 조사하였고 caffeic acid 및 cysteine의 영향을 thiochrome 형광법과 Lactobacillus viridescens를 이용한 미생물법으로 측정, 비교하였다. 생체로 말린 고사리 추출액은 상당량의 thiamine분해력을 지니며 pH, 온도, 고사리 추출액의 농도가 높아지고. 반응시간이 길어질수록 그 분해율이 증가하였다. 가열 조리하여 말린 고사리는 생체로 말린 고사리보다 반응조건에 따른 영향이 적게 나타났다. Thiamine에 caffeic acid를 반응시켰을 때 많은 양의 thiamine 이 분해되나 cysteine을 첨가할 경우 그 분해율이 크게 감소하였다. 그러나 고사리 추출액에 의한 thiamine분해는 cysteine에 의해 억제되는 정도가 적었다.

• 한국미생물·생명공학회지
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• 제22권6호
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• pp.621-626
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• 1994

Cysteine showed strong inhibitory effect on growth and protease production of Pseudo- monas sp. RP-222 and its mutant, MR-3966. Mid- to late-log phase cells were most sensitive to the presence of 10 mM cysteine. The inhibition caused by cysteine was almost completely overcome by addition of isoleucine, leucine and valine mixture to the medium, and inclusion of iso#leucine alone could greatly reduce the inhibitory effects of cysteine. Homocysteine and #cysteine, sulfur compounds having similar structure as cysteine, inhibited to varying degrees the growth of both strains. Cysteine and homocysteine were strong inhibitors of threonine deaminase but not transa#- minase B. These results suggest a relationship between the growth-inhibitory effects of cysteine and other sulfur compounds and the inhibition of isoleucine synthesis at the level of threonine deaminase.

• Environmental Analysis Health and Toxicology
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• 제16권1호
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• pp.17-20
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• 2001

The alkaline comet assay, employing a single-cell gel electrophoresis(SCGE), is a rapid, simple and sensitive technique for visualizing and measuring DNA damage leading to strand breakage in individual mammalian cells. The protecting effect of pretreatment with vitamin C and cysteine on the DNA damage of gamma ray was investigated in mice splenic lymphocytes. Vitamin C and cysteine were administered orally for five consecutive days before irradiation. Four week old ICR male mice were irradiated wish 3.5Gy of γ-radiation and were sacrificed 3 days later. Spleens were taken for DNA damage examination by Comet assay and the tail moments of DNA single -strand breaks in tole splenic lymphocytes were evaluated. The results show that pretreatment with vitamin C and cysteine were effective in protecting against DNA damage by gamma ray. Administration of antioxidants like vitamin C and cysteine to mice before irradiation was effective in reducing the tail moment of splenic lymphocytes DNA.

• 한국염색가공학회지
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• 제20권2호
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• pp.9-18
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• 2008

Wool has excellent properties, such as heat retention, absorbency, and elasticity, but it has a disadvantage in washability because the fabric will felt and shrink greatly. Felting causes the interlocking of the fiber surface scales with one another. Therefore, the studies on wool finishing have been focused on shrink proofing. Precedent researches on wool shrink proofing are mostly on eco-friendly method. using enzyme. The purpose of this study is to examine the effect of L-cysteine, EDTA in papain treatment of wool fabrics. The specific contents of study are as follows. Depending on pH, temperature, treatment time, enzyme concentration and L-cysteine, EDTA concentration, weight loss, tensile strength, whiteness, SEM were examined. Each papain treatment conditions depending on L-cysteine, EDTA were optimized from these properties. Papain had very low activation without activators. The optimum conditions of papain treatment were pH 7.5, temperature $75^{\circ}C$, time 30minutes(L-cysteine), 180minutes(EDTA) and papain concentration 5%(o.w.f.). In the use of papain 5%(o.w.f.), the activators optimum concentration was L-cysteine 2%(o.w.f.), EDTA 7%(o.w.f.)

• 한국식품영양과학회지
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• 제27권2호
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• pp.201-206
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• 1998

The antibrowning effcts of cysteine, citric acid and ascorbic acid on the browning reaction of enzymatic garlic hydrolyzate were investigated at 37$^{\circ}C$ for 12 days. Cysteine was the most effective antibrowning agent followed by citric acid. The antibrowning effects of cysteine and citric acid were greater as concentrations increased, and the optimal concentration of both cysteine and citric acid as antibrowning agents was 0.3%. Ascorbic acid itself contributed to the browning reaction and showed an accelerating effect as the concentration increased. The addition of 0.1% ascorbic acid as synergist either to 0.3% cysteine or 0.3% citric acid did not enhance significantly the antibrowning effect of cysteine or citric acid. When stored at 3$0^{\circ}C$, 4$0^{\circ}C$ and 5$0^{\circ}C$, the browning reaction was accelerated as the temperature increased, especially at 5$0^{\circ}C$. Even though the effects of citric acid and cysteine as inhibitors on the browning reaction decreased as temperature increased, cysteine was more effective in decreasing browning reaction than citric acid.

• Reproductive and Developmental Biology
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• 제30권1호
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• pp.21-26
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• 2006

본 연구는 체외성숙 배지에 첨가하는 PVP의 농도, EGF, cysteine 및 PVP의 단독 또는 혼합첨가가 한우 체외수정란의 체외발생에 미치는 영향을 검토하였다. 체외성숙 배지에 PVP의 첨가농도$(0.1{\sim}3.0%)$에 따른 분할율은 차이가 없었으나, 배반포 발달율은 0.5% PVP 첨가군이 가장 높았다(P<0.05). PVP, EGF 및 cysteine의 단독 및 혼합 첨가에 따른 분할율은 cysteine 단독첨가군이 높았으나(P<0.05), 배반포 발달율은 차이가 없었다. Inner cell mass 수는 대조군과 cysteine 첨가군이 PVP 첨가군에 비하여 유의하게 높았고(P<0.05), 총 세포수도 cysteine 첨가군에서 가장 높았다. 수정란이식 결과는 대조군, EGF, cysteine 및 EGF+cysteine 군의 임신율은 $46.1{\sim}63.6%$로서 비슷하였으나, PVP 첨가군은 10%로서 다른 군에 비하여 유의하게 낮았다(P<0.05). 본 연구 결과는 체외성숙 배지에 PVP의 첨가로 배 발생은 가능하지만, 세포의 품질에는 악영향을 미치는 것을 보여준다.

• 한국식품조리과학회지
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• 제16권2호
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• pp.128-134
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• 2000

분자 내에 반응성이 큰 thiol(-SH)기를 갖고 환원제로서 밀가루 반죽에 작용하여 반죽의 탄성을 감소시키고 점성은 증가시키는 cysteine을 첨가하여 밀가루 가공품의 산화적 갈변을 억제함으로써 색을 개선시키는 방법에 대하여 시험하였다. 한국산 밀가루와 수입 밀가루를 이용한 국수 반죽에 cysteine을 첨가하여 국수의 물성과 색 및 조리 특성에 미치는 영향을 조사하고 최적의 첨가량과 최적의 조리시간을 찾고자 하였다. Cysteine을 첨가하였을 때 건면과 생면은 오히려 명도가 감소하고 황색도가 증가되었으나 조리된 국수의 색은 cysteine첨가량이 증가될수록 국수의 명도가 증가되며 특히 우리밀 국수의 명도가 높아졌다. Cysteine 첨가에 따른 국수의 수분활성도는 뚜렷한 차이를 나타내지 않았으나 cysteine의 화학작용에 의한 반죽의 물성 변화에 따라 cysteine을 넣지 않은 국수에 맞추어 동일한 시간 조리된 cysteine이 첨가된 국수는 첨가량이 증가됨에 따라서 유기물의 용출로 인한 조리손실 율이 증가하고 국물의 탁도가 증가되었다. 또한 관능검사 결과 국수의 색은 옅게 평가되지만 씹을 때의 단단한 정도가 급격히 감소하였다. 반면에 각각의 국수를 가장 적당한 조리시간에 맞추어 최적 시간 조리하였을 때 국수의 색(P<0.001)과 점착성(P<0.01)에 대한 차이는 식별하였으나 국수의 단단한 정도와 씹는 횟수 및 맛과 품질의 전반적인 선호도에 대하여 cysteine 첨가에 따른 차이는 나타나지 않았다. 따라서 1% cysteine의 첨가량은 조리된 국수의 명도를 가장 증가시키며 조리에 필요한 시간을 단축함으로써 물성 변화에 따른 제품의 문제점을 해결하였다.