• Korean Journal of Food Science and Technology
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• v.9 no.2
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• pp.123-130
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• 1977

A laboratory study was made to develop a simple and economic model method for the systematic determination of functional properties of 'Soy Protein Isolates (SPI)' prepared from defatted soybean meal. These are required to evaluate and to predict how SPI may behave in specific systems and such proteins can be used to simulate or replace conventional proteins. Data concerning the effects of pH, salt concentration, temperature, and protein concentration on the functional properties which include solubility, heat denaturation, gel forming capacity, emulsifying capacity, and foaming capacity are presented. The results are as follows: 1) The yield of SPI from defatted soybean meal increased to 83.9 % as the soybean meal was extracted with 0.02 N NaOH. 2) The suitable viscocity of a dope solution for spinning fiber was found to be 60 Poises by using syringe needle (0.3 mm) with 15 % SPI in 0.6 % NaOH. 3) Heat caused thickening and gelation in concentration of 8 % with a temperature threshold of $70^{\circ}C$. At $8{\sim}12\;%$ protein concentration, gel was formed within $10{\sim}30\;min$ at $70{\sim}100\;^{\circ}C$. It was, however, disrupted rapidly at $125\;^{\circ}C$ of overheat treatment. The gel was firm, resilient and self-supporting at protein concentration of 14 % and less susceptible to disruption of overheating. 4) The emulsifying capacity (EC) of SPI was correlated positively to the solubility of protein at ${\mu}=0$. At pH of the isoelectric point of SPI (pH 4.6), EC increased as concentration of sodium chloride increased. Using model system$(mixing\;speed:\;12,000\;r.p.m.,\;oil\;addition\;rate:\;0.9\;ml/sec,\;and\;temperature\;:\;20{\pm}1\;^{\circ}C)$, the maximum EC of SPI was found to be 47.2 ml of oil/100 mg protein, at the condition of pH 8.7 and ${\mu}=0.6$. The milk casein had greater EC than SPI at lower ionic strength while the EC of SPI was the same as milk casein at higher ionic strength. 5) The shaking test was used in determining the foam-ability of proteins. Progressively increasing SPI concentration up to 5 % indicated that the maximum protein concentration for foaming capacity was 2 %. Sucrose reduced foam expansion slightly but enhanced foam stability. The results of comparing milk casein and egg albumin were that foaming properties of SPI were the same as egg albumin, and better than milk casein, particularly in foam stability.

• Korean Journal of Food Science and Technology
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• v.18 no.5
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• pp.339-344
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• 1986

The specific reaction of trypsin inhibitors with trypsin to form stable complexes was successfully applied for detection of trypsin inhibitors in soybean. Soybean extract was treated with $Ca^{++}$ to remove globulin fraction, followed by digestion with trypsin and fractionated by chromatography on Sephadex G-50. The void volume fraction contained the trypsin-trypsin inhibitor complexes as well as trypsin. The trypsin inhibitors were then detected by their molecular weight differences on SDS-polyacrylamide gel electrophoresis, in which the complexes dissociate into trypsin and its inhibitors. With the method proposed, trypsin inhibitors were indentified by their ability forming the stable complexes with trypsin and their anti-tryptic moiety. The formation of the complexes with trypsin was further confirmed by two dimensional electrophoresis and DEAE-Sephadex A-25 chromatography. Employing the proposed method, it was found that soybean (Glycine max cv. Hill) contained 7 trypsin inhibitors.

• Journal of Pharmaceutical Investigation
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• v.35 no.6
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• pp.453-460
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• 2005

4-Aminopyridine (AP) is a potassium channel blocker used in the treatment of neurological disorders such as multiple sclerosis and Alzheimer disease. AP‘s window of therapeutic effect appears to correlate with its plasma halflife (3.5 hours). It demonstrates pH-dependent solubility because of a weakly basic drug. In addition, the resulting release from conventional matrix tablets decreases with increasing pH-milieu of the gastrointestinal tract. The aim of this study is to design sustained release matrix tablet containing AP, overcoming this problem. $Eudragit^{\circledR}$ L 100 (EuL) and sodium alginate were used in an effort to achieve pH independent drug release. The effect of sodium alginate and EuL on drug release from matrix tablet was investigated. The drug release behavior from the different tablets was analyzed by $t_{20%},\;t_{40%},\;t_{60%}$, The exponential diffusion coefficient n, kinetic constant K were calculated according to the Korsmeyer-Peppas equation. The drug release from matrix tablets prepared with sodium alginate was decreased with increasing the content of sodium alginate in pH 7.4 while there is no significant difference in pH 1.2. The exponent n values were determined to be approximately 0.5 and 0.8 respectively, in both pH 1.2 and 7.4. These values indicate diffusion-based anomalous mechanism and erosion-based anomalous mechanism, respectively. The drug release from sodium alginate matrix tablets prepared with solid dispersion of EuL containing drug showed a slow drug release in an acidic medium and a more fast drug release in phosphate medium, compared with sodium alginate matrix tablets prepared with physical mixture. These results may be attributed to the gel forming ability of sodium alginate and pH dependent solubility of EuL. Therefore, sustained-release AP matrix tablets using sodium alginate and EuL were successfully prepared.

• Proceedings of the Korean Society of Soil and Groundwater Environment Conference
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• 2001.02a
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• pp.14-28
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• 2001

As basic study for purpose bioremedation in oil-contaminated environment, Primarily, we isolated biosurfactant producer- strains utilized of oil-agar plate, and measured surface tension and emulsifying activity. We investigated in oil-contaminated soil and sea water. In this laboratory, Pseudomonas sp. EL-012S strain isolated from oil-contaminated soil was able to product novel biosurfactant under the optimal culture condition. Its condition was n-hexadecane 2.0%, NH$_4$NO$_3$0.4%, Na$_2$HPO$_4$0.6%, KH$_2$PO$_4$0.4%, MgSO$_4$.7$H_2O$ 0.02%, CaCl$_2$.2$H_2O$ 0.001%, FeSO.7$H_2O$ 0.001%, initial pH 7.0 and aeration at 3$0^{\circ}C$, respectively. This biosurfactant was produced in both late-exponential and early-stationary phase. The biosurfactant from Pseudomonas sp. EL-012S was composed of carbohydrate, lipid and protein. The purified-biosurfactant was examined two (biosurfactant type I, II) with the silica gel G60 column chromatography and the purified biosurfactant confirmed thin layer chromatography, high performed liquid chromatography and gas chromatography. The biosurfactant type I involved in carbohydrate-lipid-protein characteristics lowered surface tension of water to 27dyne/cm and interfacial tension 4.5dyne/cm aginst to n-hexadecane and the biosurfactant type B involved in carbohydrate lipid characteristics lowered surface tension of water to 30dyne/cm and interfacial tension 8dyne/cm against to n-hexadecane. Specially type I had the properties such as strong emulsifying activity, emulsion stability, pH-stability, thermo-stability, high cleaning activity and forming ability.

• Food Science of Animal Resources
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• v.41 no.2
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• pp.343-352
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• 2021

The objective of this study was to evaluate the effects of Lactobacillus acidophilus ATCC 43121 and L. fermentum MF27 on biochemical indices in the serum, cholesterol metabolism in the liver and mucin expression in the gallbladder in lithogenic diet (LD)-induced C57BL/6J mice to determine the preventive effects of lactobacilli on gallstone formation. By the end of 4 wk of the experimental period, mice fed on a LD with high-fat and high-cholesterol exhibited higher levels of total and low-density lipoprotein cholesterol in the serum compared to mice fed on control diet or LD with L. acidophilus ATCC 43121 (LD+P1; p<0.05). Cholesterol-lowering effects observed in the LD+P1 and LD with L. fermentum MF27 (LD+P2) groups were associated with reduced expression of 3-hydroxy-3-methylglutaryl coenzyme A reductase in the liver compared to the LD group (p<0.05). Furthermore, expression of the gel-forming mucin, including MUC5AB and MUC5B, was suppressed in the LD+P1 and LD+P2 groups compared to the LD group (p<0.05). Therefore, steady intake of both L. acidophilus ATCC 43121 and L. fermentum MF27 may have the ability to prevent the formation of cholesterol gallstones in LD-induced C57BL/6J mice.

• BioChip Journal
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• v.16
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• pp.280-290
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• 2020

Considerable attention is given to drug delivery technology that efficiently delivers appropriate levels of drug molecules to diseased sites with significant therapeutic efficacy. Nanotechnology has been used to develop various strategies for targeted drug delivery, while controlling the release of drugs because of its many benefits. Here, a delivery system was designed to control drug release by external magnetic fields using porous silica and magnetic nanoparticles. Magnetic nanochains (MNs) of various lengths (MN-1: 1.4 ± 0.8 ㎛, MN-2: 2.2 ± 1.1 ㎛, and MN-3: 5.3 ± 2.0 ㎛) were synthesized by controlling the exposure time of the external magnetic force in magnetic nanoaggregates (MNCs). Mesoporous silica-coated magnetic nanochains (MSMNs) (MSMN-1, MSMN-2, and MSMN-3) were prepared by forming a porous silica layer through sol-gel polymerization. These MSMNs could load the drug doxorubicin (DOX) into the silica layer (DOX-MSMNs) and control the release behavior of the DOX through an external rotating magnetic field. Simulations and experiments were used to verify the motion and drug release behavior of the MSMNs. Furthermore, a bio-receptor (aptamer, Ap) was introduced onto the surface of the DOX-MSMNs (Ap-DOX-MSMNs) that could recognize specific cancer cells. The Ap-DOX-MSMNs demonstrated a strong therapeutic effect on cancer cells that was superior to that of the free DOX. The potent ability of these MSMNs as an external stimulus-responsive drug delivery system was proven.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.6
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• pp.529-537
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• 1985

The present study was carried out to investigate the effect of the partial freezing as a means of keeping freshness of mullet (Mugil cephlus). Living samples were killed and stored by icing, partial freezing at $-3^{\circ}C$ and freezing at $-30^{\circ}C$, respectively, Changes in the freshness of the mullet muscle and the phys cal properties of its meat paste product were examined during storage. The results obtained are summarized as follows: The period that k value reached to $20\%$ during storage was the longest in the frozen storage, followed by the partial frozen storage and the ice storage, which was 4 days in the mullet muscle stored by partial freezing. In the case of VBN content, it was below 20 mg/100g in the mullet muscle stored by icing and partial freezing. The oxidation of lipids in the mullet muscle was greater in the ice storage than in the partial frozen storage. The myofibrillar protein of the mullet muscle was appeared to decrease during storage, which the decreasing ratios during storage for 9 days were below $3\%$ in the frozen storage, $17\%$ in the ice storage and $10\%$ in the partial frozen storage. While, the alkali-soluble protein showed to increase and in non-protein nitrgenous compounds, sarcoplasmic protein and stroma was not a great change during storage. The decrease of gel strength, folding strength and texture of meat paste products prepared under different storage conditions was the greatest in the ice storage, the next in the partial frozen storage and such changes in the frozen storage were not so much. In gel strength of the product prepared with sample fishes stored for 10 days, the gel strength in the ice storage, partial frozen storage and frozen storage was about $30\%,\;60\%\;and\;97\%$ of the control. respectively. The expressible drip of the products increased with storage time of raw fishes, which that of the products prepared with sample fishes stored for 15 days was about 2.1 times in the ics storage, about 1.5 times in the partial frozen storage and about 1.1 times in frozen storage as much as that of the control, respectively.

• Journal of Life Science
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• v.28 no.1
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• pp.99-104
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• 2018

Streptococcus pneumoniae is one of the major pathogens in community-acquired diseases, and it contains several factors that promote its pathogenesis, including pneumolysin (PLY). PLY is a member of the cholesterol-dependent cytolysin family, which attacks cholesterol-containing membranes, thereby forming ring-shaped pores. Thus, it is a major key target for vaccines against pneumococcal disease. We cloned the PLY gene from S. pneumoniae D39 and inserted it into the pQE-30 vector. Recombinant PLY (rPLY) was overexpressed in Escherichia coli M15 and purified by $Ni^{2+}$ affinity chromatography. Similarly, a PLY-EGFP fusion gene was produced by inserting the EGFP gene at the 3' end of the PLY gene in the same vector, and the recombinant protein was purified. Sodium dodecyl sulfate - polyacrylamide gel electrophoresis (SDS-PAGE) showed that both recombinant proteins were purified. rPLY exhibited significant hemolytic activity against 1% human red blood cells (RBCs). Complete hemolysis was obtained at 500 ng/ml, and 50% hemolysis was found with a 240 ng/ml concentration. In contrast, rPLY-EGFP did not show hemolytic activity. However, rPLY-EGFP did bind the RBC membrane, indicating that rPLY-EGFP lost hemolytic activity via EGFP fusion, while retaining its membrane-binding ability. These data suggest that PLY's C terminus is important for its hemolytic activity. Therefore, these two recombinant proteins can be extremely useful for investigating the toxin mechanism of PLY and cell damage during pneumonia.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.1
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• pp.27-35
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• 1986

In succession to the previous paper, the present study was directed to investigate the effect of keeping freshness of conger eel (Astroconger myriaster) and yellowtail (Seriola quinqueradiata) by partial freezing, and the changes in the physical properties of fish meat paste product prepared with the muscle of conger eel during storage were also examined. The results obtained are summarized as follows: The period of keeping freshness (days in which k value reaches $20\%$) of conger eel and yellowtail by partial freezing was 10 days and 6 days, respectively. VBN content in the conger eel muscle showed 39.5 mg/100g by icing for 15 days, and did not show a great change by partial freezing and freezing, while that of yellowtail muscle reached at 32 mg/100g by icing, 20 mg/100g by partial freezing and 18 mg/100g by freezing for 15 days. The lipids extracted from the muscles of both fishes by icing were remarkably oxidized than those by partial freezing. The myofibrillar protein in the conger eel muscle during storage for 9 days decreased $3\%,\;10%\;and\;11\%$ by icing, partial freezing and freezing, respectively, and that of yellowtail muscle did $16\%,\;10%\;and\;4\%$ by icing, partial freezing and freezing, respectively. On the other hand, the alkali-soluble protein in both fishes increased with storage time. Gel strength of fish meat paste product prepared with the muscle of conger eel decreased to $35\%$ by icing, $74\%$ by partial freezing and $76\%$ by freezing for 10 days compared to control, and the expressible water increased 1.6 times, 1.2 times and 1.1 times by icing, partial freezing and freezing, respectively, as much as that of control product.