• Asian Pacific Journal of Cancer Prevention
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• v.17 no.7
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• pp.3627-3629
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• 2016

Background: Activation and inactivation of nuclear factor of kappa light chain gene enhancer in B cells (NFKB) is tightly regulated to ensure effective onset and cessation of defensive inflammatory signaling. However, mutations within NFKB, or change in activation and inactivation molecules have been reported in a few cancers. Although oral squamous cell carcinoma is one of the most prevalent forms of cancer in India, with a development associated with malignant transformation of precancerous lesions, the genetic status of NFKB and relative rates of change in oral precancerous lesions remain unknown. Hence in the present study we investigated all twenty four exons of NFKB gene in two precancerous lesions, namely oral submucous fibrosis (OSMF) and oral leukoplakia (OL) to understand its occurrence, incidence and assess its possible contribution to malignant transformation. Materials and Methods: Chromosomal DNA isolated from twenty five each of OSMF and OL tissue biopsy samples were subjected to PCR amplification with intronic primers flanking twenty four exons of the NFKB gene. The PCR amplicons were subsequently subjected to direct sequencing to elucidate the mutation status. Results: Sequence analysis identified a novel heterozygous mutation, c.419T>A causing substitution of leucine with glutamine at codon 140 (L140Q) in an OL sample. Conclusions: The identification of a substitution mutation L140Q within the DNA binding domain of NFKB in OL suggests that NFKB mutation may be relatively an early event during transformation. To the best of our knowledge, this study is the first to have identified a missense mutation in NFKB in OL.

• The Journal of the Korea Contents Association
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• v.20 no.2
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• pp.451-461
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• 2020

This study was carried out to investigate the value of yellow cherry tomato as a food material. Contents of nutritional and bioactive compound were determined from yellow cherry tomato. 17 of amino acids occurred. L-Glutamic acid (45.15%), L-glutamine (22%) and L-aspartic acid (11%) were the main amino acids. 8 of essential amino acids were found except tryptophan. γ-aminobutyric acid (GABA) was found in high contentration (258.58 mg/100g). Contents of Lycopene and β-carotene were 2.18 mg/100 g and 9.90 mg/100 g, respectively. Yellow cherry tomato contained naringenin chalcone, quercetin-3-rutinoside(rutin), 5-caffeoylquinic acid, 3-caffeoylquinic acid, and quercetin-3-apiosylrutinoside that have various bioactivities. These results revealed that yellow cherry tomato would be very useful and valuable food material.

• Journal of Microbiology and Biotechnology
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• v.9 no.5
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• pp.637-645
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• 1999

Two putative regulator genes, mocR and mocS, of the moc (mannityl opine catabolism) operons in pTi15955 of the octopine-/mannityl opine-type Agrobacterium tumefaciens strain 15955, were tested for their possible roles as repressors in the moc operons. The regions upstream of macC and mocD, the first structural genes in the two divergently oriented moc operons, were transcriptionally fused into the promoterless lacZ reporter gene. Each of the lacZ-fusions was introduced into Agrobacterium strain UIA5, a Ti plasmid-cured derivative, harboring either a mocR or a mocS clone. The resulting strains were grown in media containing various sugar sources, and the $\beta$-galactosidase activities were quantitatively measured. The results suggested that MocR repressed the expression of macC and macD. The expression of the fused $\beta$-galactosidase was not induced by mannopine (MOP) or possible catabolic intermediates of the opine, e.g. santhopine (SOP), glucose, mannose, or glutamine. However, the repression was significantly relieved by the supplementation of MOP and the concomitant introduction of the agcA gene encoding MOP cyclase that catalyzes the lactonization of MOP to agropine (AGR). These results suggested that AGR, rather than MOP or the other catabolic intermediates, is the inducer for the expression of the operon. On the contrary to previous report showing that the induction levels of macC and macD were lowered by the supplementation of inorganic nitrogen in media, the expression of these genes was not affected by the level of nitrogen in our reporter system. MocS did not strongly repress the expressions of macC and mocD. It is possible that MocS may be involved in the regulation of the operons present downstream of the moc operon, which are responsible for the utilization of mannopinic acid and agropinic acid.

• BMB Reports
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• v.45 no.7
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• pp.396-401
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• 2012

Overnutrition is one of the major causes of non-alcoholic fatty liver disease (NAFLD). NAFLD is characterized by an accumulation of lipids (triglycerides) in hepatocytes and is often accompanied by high plasma levels of free fatty acids (FFA). In this study, we compared the energy metabolism in acute steatotic and non-steatotic primary mouse hepatocytes. Acute steatosis was induced by pre-incubation with high concentrations of oleate and palmitate. Labeling experiments were conducted using [$U-^{13}C_5$,$U-^{15}N_2$] glutamine. Metabolite concentrations and mass isotopomer distributions of intracellular metabolites were measured and applied for metabolic flux estimation using transient $^{13}C$ metabolic flux analysis. FFAs were efficiently taken up and almost completely incorporated into triglycerides (TAGs). In spite of high FFA uptake rates and the high synthesis rate of TAGs, central energy metabolism was not significantly changed in acute steatotic cells. Fatty acid ${\beta}$-oxidation does not significantly contribute to the detoxification of FFAs under the applied conditions.

• Korean Journal of Microbiology
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• v.43 no.2
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• pp.147-149
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• 2007

White-rot fungi which degrade lignin can also degrade diverse recalcitrant compounds such as polymeric dyes, explosives, pesticides, and endocrine disrupting chemicals. Lignin degrading enzymes are involved in the degradation reactions, and introduction of foreign genes into a white-rot fungus is required in order to increase the degrading capacity. Genetic transformation experiment has been carried out in Irpex lacteus and Phlebia tremellosa to an antibiotic resistance. The transformation yields were 50-70 transformants/${\mu}g$ DNA and 15-25 transformants/${\mu}g$ DNA in I. lacteus and P. tremellosa, respectively. The stable replication of the plasmid was confirmed by PCR using the plasmid-specific primers, and many mutants were generated during this integration in both fungi.

• KSBB Journal
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• v.5 no.3
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• pp.241-246
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• 1990

ATP analogs were immobilized or bovine caseins by the action of transglutaminase. The ATP analogs immobilized on the caseins were enzymatically active and interconverten by kinases. The immobilized ATP was dephosphorylated to the corresponding ADP by hexokinase and rephosphorylated to the ATP in solid form by acetate kinase. Under the conditions chosen, about 55% of the immobilized ATP was dephosphorylated and about 80% of the resulted ADP was rephosphorylated. Bovine $\beta$-casein was more useful than $\alpha$sf-casein as a carrier and C8-substituted ATP analognwas more effective than N6-substituted one in immobilization. Michaelis constant of C8-substituted ATP analog immobilized on $\beta$-casein was similar to that of free form of ATP and that of ATP analog. The immobilized ATP was much more stable than free ATP and its analog, while maximum velocity was reduced to 37% of the free ATP analog. The immobilized ATP was recovered almost completely by calcium precipitation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.4
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• pp.437-443
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• 1984

Muscular exercise induced by electrical stimulation of femoral nerves in perfused rat hindquarters(5 contractions per sec) in the presence of insulin and glucose effected a rapid increase(c. a. two-fold) in the level of citric acid cycle intermediates. The highest values were found within one minute of stimulation. The tissue concent ratios of lactate, pyruvate and alanine increased rapidly on initiation of exercese. Release of lactate also increased rapidly, whereas that of pyruvate was only moderately elevated. In the course of three minute exercese, the sum of alanine, glutamate and aspartate was only transiently elevated. A fall in creatine-p and ATP in the stimulated muscle was accompanied by increases in tissue level of AMP and release of ammonia into perfusing medium. However, the changes in glutamine were small. It is concluded that the pool of citric acid cycle intermediates is expanded during muscular work due (a) to an elevated level of pyruvate, leading to shifts in the levels of alanine and cycle intermediates vie trans-amination reactions and (b) to stimulation of the purine nucleotide cycle due to elevated AMP, resulting in generation of cycle intermediates and ammonia at the expense of aspartate.

• Journal of Microbiology and Biotechnology
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• v.28 no.10
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• pp.1581-1588
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• 2018

The growth of lactic acid bacteria (LAB) generates a high number of metabolites related to aromas and flavors in fermented dairy foods. These microbial proteases are involved in protein hydrolysis that produces necessary peptides for their growth and releases different molecules of interest, like bioactive peptides, during their activity. Each genus in particular has its own proteolytic system to hydrolyze the necessary proteins to meet its requirements. This review aims to highlight the differences between the proteolytic systems of Streptococcus thermophilus and other lactic acid bacteria (Lactococcus and Lactobacillus) since they are microorganisms that are frequently used in combination with other LAB in the elaboration of fermented dairy products. Based on genetic studies and in vitro and in vivo tests, the proteolytic system of Streptococcus thermophilus has been divided into three parts: 1) a serine proteinase linked to the cellular wall that is activated in the absence of glutamine and methionine; 2) the transport of peptides and oligopeptides, which are integrated in both the Dpp system and the Ami system, respectively; according to this, it is worth mentioning that the Ami system is able to transport peptides with up to 23 amino acids while the Opp system of Lactococcus or Lactobacillus transports chains with less than 13 amino acids; and finally, 3) peptide hydrolysis by intracellular peptidases, including a group of three exclusive of S. thermophilus capable of releasing either aromatic amino acids or peptides with aromatic amino acids.

• Korean Journal of Plant Tissue Culture
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• v.24 no.6
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• pp.351-355
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• 1997

Adventitious shoots were induced from cambial tissue cultures of 3-year-old seedlings using BLG mineral salts medium supplemented with 10 mM glutamine and 30 mM sucrose. The optimum growth regulator level for bud induction was 4,5 $\mu$M BA which produced average 25.5 shoots per cambium segment. Induced buds were elongated on GD medium supplemented with 30 mM sucrose followed by LMG medium supplemented with 30 mM sucrose for further shoot elongation. Elongated shoots were rooted on half-strength GD medium containing $0.54 ;\mu\textrm{M}$ NAA with the frequency of 20%. This system proved the high morphogenic potential of cambial tissue in larch.

• Journal of the Korean Society of Food Culture
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• v.31 no.4
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• pp.348-356
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• 2016

The purpose of this study was to investigate the chemical contents (sugar, nitrogen, and amino acids) and sensory characteristics of traditional soy sauce according to three different methods. The samples were taken from four different periods (0, 20, 40, and 60 days after fermentation). Total sugar contents increased in all groups according to ripening period, and Gyupjang (G) showed the highest sugar content among the groups. Total nitrogen and amino acid contents of all groups increased after 60 days of ripening, and Gyupjang (G) and Gyupjang mixed with salt water (SG) had higher total nitrogen content compared to Chungjang (S) at the same period. The results from the sensory evaluation show that preferable sensory characteristics, such as color preferences, sweetness, umami taste, and overall preference, were significantly higher in Gyupjang (G) and Gyupjang mixed with salt water (SG) than in Chungjang (S). Preferable sensory characteristics had significantly high positive correlation with most amino acids, total nitrogen, and sugar contents, except for glutamine. Based on the significant difference in preferable sensory characteristics between Gyupjang mixed with salt water (SG) and Chungjang (S), Gyupjang mixed with salt water (SG) can be used to improve sensory characteristics. This research implies that adding salt water during the manufacturing Gyupjang process is advisable to yield high quality soy sauce.