• The Korean Journal of Food And Nutrition
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• v.22 no.4
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• pp.633-638
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• 2009

In this study, pork meat oligopeptides and ISP oligopeptides were prepared from purified meat protein and, isolated soybean protein, respectively. These oligopeptides were added to porridge. Then their manufacturing suitability and quality characteristics were evaluated. The porridge which included meat oligopeptides and ISP oligopeptides satisfied the 20% RI (recommended intake) of protein and 40% RI of EAA for man between the ages of 20 to 29. According to measurements of the physicochemical characteristics of porridge, the degree of viscosity, spreadability, pH, and lightness L value, were acceptable for consumption. In addition, the oligopeptide powders had good solubility. and were easy to add when cooking. The above results indicate that pork meat oligopeptides and ISP oligopeptides are excellent dietary nitrogen sources for a variety of applications.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2002.05a
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• pp.164-165
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• 2002

• Journal of Integrative Natural Science
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• v.9 no.2
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• pp.86-93
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• 2016

The peptide sequences, GHK(Gly-His-Lys) and KTTKS(Lys-Thr-Thr-Lys-Ser), using a collagen stimulator recently were manipulated at N-terminal as a multifunctional peptide derivative with PEG(polyethyleneglycol) linker connected to gallic acid which presents anti-inflammatory activity. The multifunctional peptide derivatives were obtained in a normal peptide preparation method through SPPS(solid phase peptide synthesis) using Fmoc chemistry and a carboxyl group insertion reaction of PEG-3,4,5-triacetoxy benzoate by using potassium tert-butoxide and ethyl bromoacetate, which was separated by Sephadex DEAE. It gave a good compromise to a cosmetic application for cell cytotoxicity, anti-wrinkle, and anti-inflammation.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.1
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• pp.45-51
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• 2009

In this study, food protein hydrolysates were prepared from six types of food protein: purified meat protein, whole egg protein, casein, isolated soy protein, concentrated rice protein, and gluten. Food proteins were hydrolyzed with pepsin and ethanol (80%)-soluble fractions of pepsin hydrolysates were employed for analysis. The products were colorless and odorless powders with low fat content and good solubility. The MW (molecular weight) of the protein hydrolysates was confirmed to be $200{\sim}1,800$ via gel filtration. Free amino acid contents accounted for less than 5% of the samples. The results of our amino acid analysis revealed that all food protein hydrolysates preserved their original amino acid compositions and nutritional values of their source proteins with highly pure oligopeptide mixtures. These results show that the food protein hydrolysates prepared in these investigations should prove excellent dietary nitrogen sources for a variety of applications.

• Bulletin of the Korean Chemical Society
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• v.31 no.12
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• pp.3735-3739
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• 2010

Branched oligopeptides prepared by coupling a very hydrophobic aspartic diamino acid ethyl ester such as Asp $(LeuEt)_2$, $Asp(IleEt)_2$ and $Asp(PheEt)_2$ to glycine or glycylphenylalanine were grafted to the cyclotriphosphazene backbone bearing an equimolar hydrophilic poly(ethylene glycol) (PEG). The properties of the resultant amphiphiles were examined in comparison with those of the linear oligopeptide analogues previously reported. All cyclic phosphazene trimers grafted with the branched tetra- and pentapeptides displayed a normal trend of thermosensitivity depending on their hydrophilic to hydrophobic balance, but the stability and particle size of their micelles were found to be greatly dependent on the fine structure of the branched oligopeptides grafted. The trimers bearing branched tetrapeptides with a low hydrophobicity were found to form unstable micelles initially, which reassemble into thermodynamically more stable polymersomes.

• Bulletin of the Korean Chemical Society
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• v.26 no.4
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• pp.679-681
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• 2005

• Applied Biological Chemistry
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• v.30 no.1
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• pp.88-94
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• 1987

To investigate ginseng oligopeptides with biological activities, the water extract was purified by ultra-filtration, gel filtration, ion-exchange and thin layer chromatography. Ultra-filtered water extract exhibited antilipolytic activity, inhibiting epinephrine-induced lipolysis in the isolated fat cells of rat epididymal adipose tissue. The filtrate was separated into 3 fractions by Sephadex G-25 gel filtration. Peptides were found only in the first fraction(S-FI). Saponine and sugars were also detected in tie fraction. S-FI fraction resolved further into 6 fractions by Dowex 50 ion-exchange chromatography. The sugar and saponine depleted fraction(P-F2) from the second chromatography showed antilipolytic activity. The P-F2 fraction revealed 6 spots on TLC. The 6 spots were isolated by TLC and identified as peptides.

• Journal of the Korean Chemical Society
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• v.39 no.10
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• pp.776-782
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• 1995

A theory of the helix/coil transition for $\alpha$ helical dimer such as $\alpha$ tropomycin and paramycin is developed. The treatment differs from those formulated previously for oligopeptide dimer which is explained by the matrix method using Zimm-Bragg parameter: In the present treatement, it is explained by the zipper model which can account for the dangling H-bond. We calculate the fractional helicity in $\alpha$ helical dimer as a function of helix initiation $constant(\sigma)$, helix stability constant(${\xi}$) and hydrophobic interaction parameter(w). For $\alpha$ tropomycin, the helix stability profile is also calculated. The transitions of this oligomer due to the change of temperature and the concentration of oligopeptide involve simultaneous dissociation of the dimer. The transitions of dimers which have cross-linked S-S bonds or have long chains don't occur, because they keep always helical structures. The transitons due to the concentration of the oligopeptides are steeper than those due to the chain length or temperature.

• Journal of Periodontal and Implant Science
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• v.40 no.5
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• pp.211-219
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• 2010

Purpose: Fibronectin (FN) has been shown to stimulate bone regeneration in animal models. The aim of this study was to evaluate the capacity of bovine bone mineral coated with synthetic oligopeptides to enhance bone regeneration in rabbit calvarial defects. Methods: Oligopeptides including fibrin-binding sequences of FN repeats were synthesized on the basis of primary and tertiary human plasma FN structures. Peptide coated and uncoated bone minerals were implanted into 10 mm calvarial defects in New Zealand white rabbits, and the animals were sacrificed at 4 or 8 weeks after surgery. After specimens were prepared, histologic examination and histomorphometric analysis were performed. Results: At 4 weeks after surgery, the uncoated groups showed a limited amount of osteoid formation at the periphery of the defect and the oligopeptide coated groups showed more osteoid formation and new bone formation in the center of the defect as well as at the periphery. At 8 weeks, both sites showed increased new bone formation. However, the difference between the two sites had reduced. Conclusions: Fibrin-binding synthetic oligopeptide derived from FN on deproteinized bovine bone enhanced new bone formation in rabbit calvarial defects at the early healing stage. This result suggests that these oligopeptides can be beneficial in reconstructing oral and maxillofacial deformities or in regenerating osseous bone defects.

• Journal of the Korean Chemical Society
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• v.40 no.6
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• pp.394-400
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• 1996

The conformational transitions of oligopeptide -(HPPHPPP)$_n$- (H: hydrophobic amino acid, P: polar amino acid) which becomes cross linked-dimer are detected at various temperatures, pHs, ionic strengths, and the concentrations of denaturant. In this study, the transitions of oligopeptide due to denaturant, and those due to temperature are theoretically studied. Oligopeptide 20R as chain-dimer and guanidum-HCl as denaturant are used(20R, which contains 10 interchain and /or 10 intrachain electrostatic repulsions). Alpha helix-coil transitions by denaturant are very steep. This shows that the denaturations have transition states of, presumably all helical forms and random coils. The transitions by temperature are smoother than those by the concentration of denaturant. At low temperature the oligopetides which contain long helices exist more than those which contain short helices. As temperature rises, the mole fractions of the partially denatured oligopeptides increase. So the partially denatured oligopeptides are widely distributed at the transition temperature.