• 한국작물학회:학술대회논문집
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• 한국작물학회 1998년도 춘계 학술대회지
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• pp.65-66
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• 1998

• 한국식품과학회지
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• 제25권4호
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• pp.360-365
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• 1993

Phytate 함량이 다른 두 분리 대두단백(HSPI; high-phytate soy protein isolate, LSPI; low-phytate soy protein isolate)을 제조하여 pH 및 phytate 첨가량이 그들의 용해도와 소화율에 미치는 영향을 알아보았고 분리 대두단백을 용해도에 따라 분별한 후 그들의 특성을 전기영동을 통하여 알아보았다. LSPI와 HSPI 모두 분자량이 $13.6{\sim}81.1kDa$에 이르는 단백질 성분으로 이루어져 있으며 산성 pH에서 $18.0{\sim}35.0kDa$의 단백질은 phytate와 잘 결합하지 않는 특성을 가졌다. LSPI를 용해도에 다라 분별하였을 때 gliadin을 구성하는 단백질은 pH2에서 phytate와 쉽게 결합하지 않았다. 대두 단백질은 pepsin 소화율은 phytate 첨가량이 증가할수록 크게 저하되었다.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.259-259
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• 2017

Wheat is one of important food crop in the world. However, wheat has some negative things that are allergen. Wheat includes four different allergen kwon as alpha-, beta- and gamma gliadin and amylase inhibitor. Recently, people are interesting to gluten free food or low gliadin food. To study about wheat allergies and research trend is important for future research like as wheat breeding and allergy reduction technology. In this study, we analyzed that the reported on the research field of wheat allergy have been reported until now, and was to provide direction for future research. The analysis of 235 episodes of major papers published from 2007 to 2016. The last 5 years from 2012, wheat allergy appears increasing number of related papers. The ratio of national papers 13% and 60% were published by the United States and other European countries, respectively. The fields of wheat allergen-related preclinical technology and wheat allergen related to genome research for discovery technology were represented high rate by 58% and 26%, respectively. In the case of Korea, significantly account genetic and breeding areas. Recently, however, the research of glutenin protein which is closely linked to wheat allergy is in progress. So, we expected to increase wheat allergy of the research is in the future in Korea.

• Pediatric Gastroenterology, Hepatology & Nutrition
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• 제25권4호
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• pp.312-320
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• 2022

Purpose: Screening serologic tests are important tools for the diagnosis of celiac disease (CD). Immunoglobulin (Ig)G anti-deamidated gliadin peptide (anti-DGP) is a relatively new autoantibody thought to have good diagnostic accuracy, comparable to that of anti-tissue transglutaminase (anti-tTG) antibody. Methods: Pediatric patients (n=86) with a clinical suspicion of CD were included. Duodenal biopsy, anti-tTG, and IgG anti-DGP antibody tests were performed. The patients were divided into CD and control groups based on the pathological evaluation of duodenal biopsies. The diagnostic accuracy of serological tests was determined. Results: IgA anti-tTG and IgG anti-DGP antibodies were positive in 86.3% and 95.4% of patients, respectively. The sensitivity, specificity, and diagnostic accuracy of the IgA anti-tTG test were 86.3%, 50.0%, and 68.6%, respectively, and those of the IgG anti-DGP test were 95.4%, 85.7%, and 90.7%, respectively. The area under the receiver operating characteristic (ROC) curve was 0.84 (95% confidence interval [CI], 0.74-0.91) for IgA anti-tTG test and 0.93 (95% CI, 0.86-0.97) for IgG anti-DGP test. The comparison of IgA anti-tTG and IgG anti-DGP ROC curves showed a higher sensitivity and specificity of the IgG anti-DGP test. Conclusion: IgG anti-DGP is a reliable serological test for CD diagnosis in children. High tTG and DGP titers in the serum are suggestive of severe duodenal atrophy. The combined use of IgA anti-tTG and IgG anti-DGP tests for the initial screening of CD can improve diagnostic sensitivity.

• Journal of Applied Biological Chemistry
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• 제59권1호
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• pp.1-3
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• 2016

Wheat is a staple food in the Korean diet, which is increasingly becoming westernized. Because most domestic wheat consumption relies on imported wheat, we aimed to evaluate the allergy-inducible protein contents of commercial flours from imported and domestic wheat. Analysis of the protein contents by densitometry suggested that domestic wheat flours contain lower levels of high molecular weight glutenin and omega-gliadin (50 and 34% lower, respectively) than imported wheat flours. Therefore, domestic wheat flours are less likely to cause allergic reactions than imported wheat flours are. Based on the findings of our study, were commend increased consumption of domestic wheat flours to those who are sensitive to allergy.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2018년도 추계학술대회
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• pp.178-178
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• 2018

• 한국작물학회:학술대회논문집
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• 한국작물학회 2022년도 추계학술대회
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• pp.124-124
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• 2022

Wheat (Triticum aestivum L.) is the major staple foods and is in increasing demand in the world. The elevated temperature due to changes in climate and environmental conditions is a major factor affecting wheat development and grain quality. The optimal temperature range for winter wheat is between 15~25℃, it is necessary to study the physiological characteristic of wheat according to the elevated temperature. This study presents the effect of elevated temperature on the yield and quality of two Korean bread wheat (Baekkang and Jokyoung) in a temperature gradient tunnel (TGT). Two bread wheat cultivars were grown in TGT at four different temperature conditions, i.e. TO control (near ambient temperature), T1 control+1℃, T2 control+2℃, T3 control+3℃. The period from sowing to heading stage has accelerated, while the growth properties including culm length, spike length and number of spike, have not changed by elevated temperature. On the contrary, the number of grains per spike and grain yield was reduced under T3 condition compared with that of control condition. In addition, the. The grain filling rate and grain maturity also accelerated by elevated temperature (T3). The elevating temperature has led to increasing protein and gluten contents, whereas causing reduction of total starch contents. These results are consistent with reduced expression of starch synthesis genes and increased gliadin synthesis or gluten metabolism genes during late grain filling period. Taken together, our results suggest that the elevated temperature (T3) leads to reduction in grain yield regulating number of grains/spike, whereas increasing the gluten content by regulating the expression of starch and gliadin-related genes or gluten metabolism process genes expression. Our results should be provide a useful physiological information for the heat stress response of wheat.

• 한국식품영양과학회지
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• 제15권2호
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• pp.128-135
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• 1986

밀배아단백질은 Modified Osborne방법에 의해 추출 분리하여 그의 몇가지 특성을 조사한 결과는 다음과 같다. 1. 밀배아의 일반성분 분석중 조단백질 함량은 22.8%로 나타났다. 2. 여러 용매에 의한 단백질 용해도는 종래의 Osborne방법이 45.58%로 가장 낮았고 $H_2O$, 0.5M-NaCl, 70% ethanol, 0.1N-NaOH의 순으로 추출한 경우가 79.49%로 가장 높았다. 3. 분리단백질의 분포는 albumin이 20.22% globulin이 17.49%, gliadin이 42.58%, glutelin이 19.71% 이었다. 4. Regel-filtration에 의해 분리된 단백질의 Chromatogram은 albumin이 2개의 peak(I ; 8.2% II ; 91.8%)로 나타났으며 globulin은 1개의 peak로 나타났다. 5. Ornstein과 Davis의 방법(pH 8.3)으로 전기 영동한 결과 0.5M-NaCl soluble protein은 약 14개의 band로, albumin은 crude가 3개 main albumin이 1개의 균일한 band로 나타났으며 globulin은 crude가 2개의 band, main globulin은 1개의 균일한 band로 나타났다.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.86-86
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• 2017

Prolamins are the main seed storage proteins in cereals. Gluten proteins seem to be prolamins because their primary structure have the meaningful quantity of proline and glutamine amino acid residues. Gluten proteins are found in crops such as wheat (Triticum aestivum), barley (Hordeum vulgare), and rye (Secale cereale) which are major food crops in the Triticeae tribe. Glutenin and gliadin, hordein, and secalin are typical gluten proteins found in wheat, barley, and rye, respectively. Gluten affect grain quality so that many researches, such as isolation or characterization of their genes, have been carried out. To improve the quality of grains in the Triticeae tribe, it is necessary to understand the relationship within their gluten proteins and their evolutionary changes. The sequences of nucleotides and amino acids of gluten protein including glutenins, gliadins, hordeins, and secalins were retrieved from NCBI (https://www.ncbi.nlm.nih.gov/) and Uniprot (http://www.uniprot.org/). The sequence analysis and the phylogenetic analysis of gluten proteins were performed with various website tools. The results demonstrated that gluten proteins were grouped with their homology and were mostly corresponded with the previous reports. However, some genes were moved, duplicated, or disappeared as evolutionary process. The obtained data will encourage the breeding programs of wheat, barley, rye, and other crops in the Triticeae tribe.

• 한방안이비인후피부과학회지
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• 제14권2호
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• pp.35-38
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• 2001

Dermatitis herpetiformis (DH) is a chronic disease of the skin marked by groups of watery, itch blisters. It is characterized by urticarial plaques and blisters on the elbows, buttocks, and knees, although other sites may also be involved. The ingestion of gluten (the proteins gliadin and prolamin contained in wheat, rye, oats, and barley) triggers an immune system reponse that deposits a substance, IgA (immonuglobin A), under the top layer of skin. IgA is present in affected as well as unaffected skin. DH is a hereditary autoimmune disease linked with celiac disease. Treatment for DH is twofold. (1) Remove the cause: gluten. (2) Suppress the skin response with drugs such as Dapsone or some other sulphones. The latter is the most common treatment used as it is rapidly relieves the itch. However there are some side effects associated with these medications and they need to be taken under medical monitoring with blood tests to detect side effects. Recently, we experienced a DH and that was successfully treated by the herbal medication and external therapy. The medications taken by the patient were yongdamsagantanggami and external therapy were gosam and gumunhwa. So we report this case with a bief review of the oriental medical and medical literatures.